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Recipes
Chicken Milanese
By Laura77
Set up a standard breading procedure in three wide deep plates
- 1 cup all-purpose flour
- 2 eggs, beaten with 1 tablespoon of water
- 1 1/2 cups panko bread crumbs
- 1/2 cup grated pamesan
- 4 small chicken breasts, butterflied and lightly pounded/flattened to 1/4-inch thick
- Kosher salt and pepper
- Extra-virgin olive oil, for frying
Easy Chow Mein Casserole
By Laura77
Heat oven to 375°F. In 10-inch nonstick skillet, crumble beef; sprinkle with garlic pepper
- 1/2 lb lean (at least 80%) ground beef
- 1/2 t garlic pepper blend
- 1 cup uncooked regular long-grain rice
- 1 3/4 cups Progresso® beef flavored broth (from 32-oz carton)
- 1/4 cup teriyaki sauce (from 10-oz bottle)
- 1/4 cup water
- 1 can (28 oz) stir-fry vegetables, rinsed, drained
- 1/2 cup chow mein noodles
- 1/4 cup cashew pieces, if desired
- Additional teriyaki sauce, if desired
Slow Cooker Chicken Tortilla Soup
By Laura77
Place all ingredients except cilantro, tortillas and vegetable oil in slow cooker
- 1 pound boneless chicken breasts or thighs, or both
- 1 (15 ounce) can diced tomatoes w/green chile
- 1 can of black beans, drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 (14.5 ounce) cans chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 (10 ounce) package frozen corn
- 2-3 tablespoons chopped cilantro
- 7 corn tortillas
- vegetable oil
Slow Cooker Sweet 'n Sour Ribs
By Laura77
In slow cooker, whisk together ketchup, sugar, vinegar, mustard powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon ...
- 1/2 C ketchup
- 1/2 C packed light-brown sugar
- 1/2 C cider vinegar
- 1 T mustard powder
- 1/2 T cayenne pepper
- Coarse salt and ground pepper
- 4 lb. country-style pork ribs, separated into single ribs
- Barbecue sauce, for serving (optional)
Slow Cooker Pot Roast
By Laura77
In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth
- 1 T cornstarch
- 8 medium carrots, cut into thirds
- 2 medium onions, each cut into 8 wedges
- Coarse salt and ground pepper
- 1 (3 pound) beef chuck roast, trimmed of excess fat
- 2 T Worcestershire sauce
Pasta with Broccoli and Garlic
By Laura77
Cook broccoli to desired tenderness in lightly salted boiling water, reserving 1 cup of broccoli cooking water
- 1 large bunch broccoli, trimmed
- and cut into florettes
- 1/2 cup(s) extra virgin olive oil
- 1/2 cup(s) (1 stick) unsalted butter
- 6 large garlic cloves, sliced paper thin
- 2 teaspoon(s) crushed red pepper flakes
- 1 pound large shell macaroni, cooked
Crock Pot Sweet & Spicy Kielbasa
By Laura77
In a crockpot, combine brown sugar, mustard and onion; add kielbasa and sauerkraut and stir well to coat evenly
- 1 cup packed brown sugar
- 1/4 cup spicy mustard
- 1 small onion chopped fine
- 3-4 small new potatoes, cut in quarters (optional)
- 1 cup apple juice (optional)
- Sauerkraut
- 2 pounds kielbasa or smoked Polish sausage, cut into 1/4-inch
- pieces
Potato-Chip Cookies
By Laura77
Potato chips add a new and delicious crunch to the traditional pecan sandie, resulting in a buttery cookie with a l...
- 8 oz. (1 cup) unsalted butter, softened at room temperature; more for shaping
- 1/2 cup granulated sugar; more for shaping
- 1 tsp. pure vanilla extract
- 8 oz. (scant 2 cups) all-purpose flour
- 2 oz. (1/2 cup) finely chopped pecans
- 1/2 cup finely crushed potato chips
Slow Cooker Italian Wedding Soup
By Laura77
In a large bowl, stir together egg, beef, onion, bread crumbs, 1 tablespoon Parmesan, 1 tablespoon parsley and 1/4 ...
- 1 Egg, lightly beaten
- 3/4 lb Lean Ground Beef
- 1/2 Cup Onion, finely chopped
- 3 T Plain Bread Crumbs
- 3 T Parmesan cheese; grated
- 2 T Fresh parsley; chopped
- 3/4 t Salt
- 1/2 t Pepper
- 8 Cups Chicken broth
- 3 Large Carrot; chopped
- 1 Small Head Escarole or Spinach (8 Oz), washed, trimmed, cut into 1/2 inch strips
- 1 1/2 t Dried Oregano
- 1 3/4 Cups Acini Di Pepe
Cheesy Crescent Nachos
By Laura77
Heat oven to 350°F. If using crescent rolls: Separate dough into 4 rectangles
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 3 tablespoons cornmeal
- 1 can (4.5 oz) Old El Paso® chopped green chiles, drained
- 1 cup shredded Cheddar cheese (4 oz)
- 1 cup shredded mozzarella or Monterey Jack cheese (4 oz)
- Old El Paso® Thick 'n Chunky salsa or taco sauce, if desired