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Recipes
Hearty Sausage and Barley Soup –
By joeyanne
1. Chop one onion, mince a clove of garlic and toss them into a large soup pot
- 1 (16 ounce) package sausage
- 1 onion, chopped
- 1 clove garlic, minced
- salt and pepper
- 2 Tb green pepper, minced
- 4 stalks celery, chopped
- 2 russet potatoes, peeled and chopped
- 3 carrots, peeled and chopped
- 2 Tb fresh parsley, chopped
- 2 (14.5 ounce) diced stewed tomatoes
- 1 (8 ounce) can tomato sauce
- 8 C water
- 1 1/2 tsp bon appetit seasoning salt
- 2 bay leaves
- 2 Tb Worcestershire sauce
- 1 Tb salt
- 1/4 tsp pepper
- 1 1/2 tsp cumin
- 1 1/2 tsp oregano
- 1/2 tsp thyme
- 1 tsp beef bouillon
- 1 tsp smoked paprika
- 1 Tb sugar
- 1/2 C pearled barley (most often found on same aisle as rice, or in the bulk food section).
Shepherd's Pie with Cauliflower Topping
By joeyanne
To prepare the topping, boil the cauliflower in a medium-size pot until tender
- Filling:
- 2 2 2 cauliflower heads, cut into large florets
- 5 5 5 Tbsp prepared horseradish
- 4 4 4 Tbsp plain Greek yogurt
- 1/2 1/2 1 cup grated Parmesan, plus 1 Tbsp for sprinkling
- 1 1 to Tbsp salt, plus more to taste
- 1/2 1/2 1/2 tsp ground white pepper
- 2 2 2 Tbsp olive oil
- 1 1 1 cup onion, small dice
- 1 1 1 cup carrots, small dice
- 1/3 1/3 1/3 cup celery, small dice
- 1 1 1 Tbsp garlic, chopped
- 1 1 1 Tbsp fresh thyme
- 2.5 2.5 2.5 lbs ground beef, browned and drained
- 1-1/2 1-1/2 1-1/2 tsp salt
- 1 1 1 tsp black pepper
- 2 2 2 Tbsp tomato paste
- 2 2 2 Tbsp Worcestershire sauce
- 2 2 2 Tbsp ketchup
- 1/4 1/4 1/4 cup flour
- 1.5 1.5 1.5 cups beef stock
- Crusty bread (optional, for serving)
Weeknight Roast Chicken
By joeyanne
1. Adjust oven rack to middle position, place 12-inch ovensafe skillet on rack, and heat oven to 450 degrees
- Ingredients
- 1 1tablespoon 1tablespoon kosher salt
- 1/2 1/2teaspoon 1/2teaspoon pepper
- 1 1 1/2- to 4-pound) to 4-pound) whole chicken, giblets discarded
- 1 1tablespoon 1tablespoon olive oil
- 1 1recipe 1recipe pan sauce (optional) (see related recipes)
Pumpkin Mac and Cheese
By joeyanne
Directions 1. Preheat oven to 350 degrees F
- 2 cups dried elbow macaroni (8 ounces)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup whipping cream
- 1 cup whole milk
- 4 ounces Fontina cheese, shredded (1 cup)
- 1 15 ounce can pumpkin
- 1 tablespoon snipped fresh sage or 1/2 teaspoon dried leaf sage, crushed
- 1/2 cup soft bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/3 cup chopped walnuts
- 1 tablespoon olive oil
- Sage leaves (optional)
Cinnamon Roll Cranberry Orange Pull Apart
By joeyanne
Heat oven to 375°F. Spray 12-cup fluted tube cake pan with Crisco® Original No-Stick Cooking Spray
- 1/4 cup sweetened dried cranberries
- 4 oz (half of 8-oz package) cream cheese, softened
- 5 tablespoons Smucker's® Sweet Orange Marmalade
- 6 tablespoons unsalted butter, melted
- 1/2 cup pecans, coarsely chopped
- 1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing (8 ct)
- 1 can (7.3 oz) Pillsbury® refrigerated cinnamon rolls with icing (5 ct)
Chicken and Tomato Bow-Tie Stir-Fry
By joeyanne
Cook pasta according to package directions, drain and cover to keep warm
- 6 oz. (2 cups) uncooked bow tie pasta (farfalle)
- 4 slices bacon, cut into 1/2-inch pieces
- 2 boneless skinless chicken breast halves, cut into thin strips
- 1 cup fresh baby carrots, halved lengthwise
- 1/4 cup water
- 2 cups Green Giant® Select® frozen sugar snap peas
- 1 1/2 cups halved cherry tomatoes
- 1/2 teaspoon garlic-pepper blend
- 1/2 teaspoon salt
- 6 tablespoons shredded fresh Parmesan cheese
Open Faced BBQ Chicken French Bread Sandwich (20 minute dinner)
By joeyanne
Yield: 5-6 servings 1. Preheat your oven to 400 degrees
- 1 loaf french bread
- 2 Tb butter, softened
- 1 rotisserie chicken
- 3/4 C Sweet Baby Rays BBQ Sauce
- 3 C mozzarella cheese, grated
- 3 green onions, chopped
- 3 Tb cilantro, chopped
Lasagna Soup
By joeyanne
HEAT oil in large saucepan on medium heat
- 1 Tbsp. oil
- 4 cloves garlic, minced
- 2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
- 1 can (15 oz.) tomato sauce
- 1 can (14.5 oz.) petite diced tomatoes, undrained
- 3 cups wide egg noodles, uncooked
- 3 Tbsp. chopped fresh basil, divided
- 3/4 cup POLLY-O Original Ricotta Cheese
- 1-1/4 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
- 3 Tbsp. KRAFT Grated Parmesan Cheese, divided
Chili with Twisted Cheesy Cornsticks
By joeyanne
Easy and quick. Great reviews
- 1 lb ground beef
- 1 lb. ground beef
- 1 bag (11.8 oz) Green Giant® Seasoned Steamers™ frozen honey roasted sweet corn
- 1 can (15 oz) pinto beans, drained
- 1 can (8 oz) tomato sauce
- 1 package (1 oz) taco seasoning mix
- 1/2 cup shredded Monterey Jack cheese (2 oz)
- 1 can Pillsbury® refrigerated original breadsticks
Slow Cooker Country Style Beef Ribs
By joeyanne
Combine ketchup, 1/2 of the red wine, soy sauce, honey, Worcestershire sauce, herbs, dry mustard, black pepper, and...
- 1 1/2 pounds country style beef ribs
- 1 1/2 cups ketchup
- 1/2 cup red wine, reserving half for deglazing pan
- 1/3 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons low sodium soy sauce
- 1 tablespoon honey
- 2 teaspoons Worcestershire sauce
- 2 teaspoons herbes de provence
- 1 teaspoon dry mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne powder
- salt