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Recipes
Breaded Chicken Cutlets
By rdhch
Put the egg white in a shallow bowl or pie plate and beat with a fork until frothy
- 1 large or 2 small boneless chicken breast, pounded flat, about 9 ounces *
- 1 egg white
- 1 ounce finely crushed pork rinds, about 1/4 cup
- 1 ounce parmesan cheese, 1/4 cup
- 1/8 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- Salt, to taste
- Dash pepper
- Oil, for frying
Chicken Pot Pie Squares
By rdhch
Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 Tbsp vegetable oil
- 4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes
- 1 jar (12 ounces) Campbell's® Slow Roast Chicken Gravy
- 1/2 tsp dried thyme leaves, crushed
- 1/4 tsp onion powder
- 2 cups frozen vegetable combination (broccoli, cauliflower, carrots) or mixed vegetables
Peanut Butter & Fudge Pie
By rdhch
Combine peanut butter and honey; stir in ice cream
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 1 quart vanilla ice cream, softened
- 9 oz graham cracker pie crust
- 1/2 cup cashews, chopped and divided
- 1/2 cup jar fudge topping, warmed
- Garnish: whipped topping, additional warmed fudge topping and chopped cashews.
Cinnamon Rolls with Maple Frosting
By rdhch
Mix the milk, vegetable oil and sugar in a pan
- MAPLE FROSTING:
- 1 quart Whole Milk
- 1 cup Vegetable Oil
- 1 cup Sugar
- 2 packages Active Dry Yeast
- 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
- 1 tsp (heaping) Baking Powder
- 1 tsp (scant) Baking Soda
- 1 Tbsp (heaping) Salt
- Plenty Of Melted Butter
- 2 cups Sugar
- Generous Sprinkling Of Cinnamon
- 1 bag Powdered Sugar
- 2 teaspoons Maple Flavoring
- 1/2 cup Milk
- 1/4 cup Melted Butter
- 1/8 teaspoon Salt
Minestrone Soup
By rdhch
Can add meat to soup
- 1 oz butter
- 1 Tbsp olive oil
- 3 stalks celery, cut into 1/2" cubes
- 1 cup onion, cut into 1/2 cubes
- 3 medium carrots, cut into 1/2" cubes
- 2 cups fresh green beans, cut 1" long
- 1 medium head savoy cabbage, cored and cut into 2" squares
- 3 small zucchini, cut into 1/2" cubes
- 1 Tbsp parsley, chopped
- 1 Tbsp basil, chopped
- 3 quarts chicken stock
- 1 bay leaf
- 4 medium Roma tomatoes, cut into 1/2" cubes
- 2 x 3" Parmesan cheese, rind
- 1 lb potato, peeled and cut into 1/2" cubes
- 1 (15 oz) can kidney beans, undrained
- 1 (15 oz) garbanzo beans, undrained
- 1 (15 oz) can cannelloni beans, undrained
- 1 Tbsp parsley, chopped
- 1/2 cup Romano cheese, grated
- Salt & Pepper to taste
Peanut Butter Oatmeal Cookies
By rdhch
In a small bowl, cream peanut butter and brown sugar until fluffy
- 1/2 cup chunky peanut butter
- 1.2 cup packed brown sugar
- 1 egg
- 1 1/4 cups quick-cooking oats
- 1/2 tsp baking soda
Pizza (made in Bakers Edge brownie pan)
By rdhch
Use either homemade or refrigerated pizza dough Includes homemade tomato sauce recipe
- Sauce:
- Pizza dough
- Pizza sauce (homemade recipe included)
- 1 1/2 cup shredded Mozzarella cheese
- Favorite pizza toppings
- 1 8 oz can tomato sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp thyme
- 3/4 tsp oregano
- salt and pepper to taste
Slice-Baked Potatoes
By rdhch
Preheat the oven to 375 degrees
- 8 whole Russet Potatoes, Scrubbed Clean
- 1/4 cups Milk
- 1 stick Butter, Softened
- 3/4 cups Sour Cream
- 6 slices Thin Bacon, Fried Crisp And Chopped
- 1/2 cups Grated Cheddar-jack Cheese
- Salt And Pepper, to taste
- Seasoned Salt, To Taste
- 2 whole Green Onions, Sliced
Stir Fry Sesame Beef and Veggies
By rdhch
1. Mix soy sauce, sugar, oil, garlic, and onions in a large bowl
- 1 pound round steak
- 4 tablespoons soy sauce
- 4 tablespoons white sugar
- 4 tablespoons vegetable oil
- Stir fry veggies: Diced/julienned Carrots, Broccoli, onions and/or whatever on hand
- 2 tablespoons sesame seeds
Italian sausage ragu with penne pasta for 2
By rdhch
1. Cook pasta according to package directions
- 4 oz dry penne or ziti pasta
- 8 oz sausage
- 1/2 cup diced onion
- 2 tsp tomato paste
- 1/2 cup dry white wine
- 1 can diced tomatoes in juice (14.5 oz)
- 1/4 cup chopped fresh parsley
- Grated Parmesan