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Recipes
Creamy Spinach and Tortellini
By kddozier
1. Cook tortellini to desired doneness as directed on package
- 2 (9-oz.) pkg. refrigerated or 1 (19-oz.) pkg. frozen cheese-filled tortellini
- 2 tablespoons olive or vegetable oil
- 1/2 cup chopped onion
- 3 garlic cloves, minced
- 1 (9-oz.) pkg. Green Giant® frozen chopped spinach, thawed, undrained*
- 1 cup cubed seeded tomato
- 1/4 cup chopped fresh basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup whipping cream
- 1/4 cup grated Parmesan or Romano cheese
Italian Zucchini Crescent Pie
By kddozier
1. Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat
- 2 tablespoons LAND O LAKES® Butter
- 4 cups thinly sliced zucchini
- 1 cup chopped onions
- 2 tablespoons dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried basil leaves
- 1/4 teaspoon dried oregano leaves
- 2 Eggland's Best eggs, well beaten
- 2 cups shredded Muenster or mozzarella cheese (8 oz)
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 2 teaspoons yellow mustard
Seven-Layer Chinese Chicken Salad
By kddozier
1. Arrange lettuce in bottom of large (3-quart) clear glass serving bowl
- 5 cups shredded romaine lettuce
- 1 (3-oz.) pkg. oriental-flavor ramen noodle soup mix
- 2 cups diced cooked chicken
- 1 (11-oz.) can Green Giant® White Shoepeg Corn, drained
- 1 large tomato, diced
- 2 green onions, sliced
- 1/2 cup coarsely chopped unsalted dry-roasted peanuts
- Dressing
- 2 tablespoons sugar
- 1 teaspoon salt
- 3/4 teaspoon grated gingerroot
- 1/2 teaspoon pepper
- 1/4 cup oil
- 3 tablespoons vinegar
Pickled Jalapeno Peppers
By kddozier
See and slice peppers. Tightly pack peppers in clean Mason jars, filling to 1/2 inch from top
- 4 lbs fresh jalapeno peppers
- 6 c apple cider vinegar
- 1-1/2 c water
- 3/4 c pickling salt
Jalapeños, canned
By kddozier
Slice and tightly pack peppers in sterilized pint jars, filling 1/2 inch from top
- 4 lbs jalapeño peppers
- 6 cups apple cider vinegar
- 1-1/2 cups water
- 3/4 cup pickling salt
Sky-High Brunch Bake
By kddozier
HEAT oven to 400°F. UNFOLD pastry sheets
- 1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed 6 eggs, beaten 1 cup POLLY-O Original Ricotta Cheese Dash hot pepper sauce 2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained 4
Black Bean Hummus
By kddozier
In a food processor puree ingredients until smooth and season with salt and pepper
- 2 cups black beans, drained and rinsed
- 1 cup chickpeas, drained and rinsed
- 1 TBS minced garlic
- 1 tsp cumin
- 2 TBS tahini
- 1 TBS fresh lemon juice
- 1/4 cup olive oil
Crunchy Chicken Salad
By kddozier
1.Melt butter in 10-inch skillet over medium heat
- 3 tablespoons butter or margarine
- 1 package (3 ounces) Oriental-flavor ramen noodle soup mix
- 2 tablespoons sesame seed
- 1/4 cup sugar
- 1/4 cup white vinegar
- 1 tablespoon vegetable oil
- 1/2 teaspoon pepper
- 2 cups cut-up cooked chicken
- 1/2 cup dry-roasted peanuts
- 4 medium green onions, sliced (1/4 cup)
- 1 bag (16 ounces) coleslaw mix
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Pineapple Cheese Ball
By kddozier
Combine all ingredients. Shape into ball and chill
- 2 - 8 oz pkgs cream cheese
- 1 small can crushed pineapple, drained
- 1/2 green peppers, diced
- 1 tsp Lawrys season salt
- 1 tsp curry
- 1/2 tsp cumin
- Salt and pepper to taste
Red Pepper Soup
By kddozier
Saute shallots, leeks and garlic in olive oil until transparent
- 5 roasted red peppers (jarred)
- 4 shallots, chopped
- 1 small leek, chopped
- 2 garlic cloves, minced
- 1 tsp olive oil
- 6 cups vegetable broth
- 1 tsp thyme
- 1/3 box silky tofu (or 3/4 cup fat free soy milk)
- Salt and pepper to taste
- 5 TBS chopped fresh basil