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Recipes
Macaroni Salad (Paula Deen) Recipe #240289 | 30 min | 20 min prep |
By sas_1964
1. 1 Boil the macaroni and the eggs together in the same pot
- 2 * 2 cups macaroni
- 3 * 3 hard-boiled eggs
- 1 * 1 cup celery
- 1/4 * 1/4 cup bell pepper (use green, red or yellow)
- 2 * 2 tablespoons green onions
- 2 * 2 tablespoons pimentos (chopped for color)
- 1 * 1 tablespoon honey dijon mustard
- 1 * 1 teaspoon Season-All salt
- 1 * 1 teaspoon garlic powder
- 1 * 1 teaspoon onion powder
- 1 * 1 teaspoon lemon pepper
- 1 * 1 cup mayonnaise
Creamy Layered Peach Squares
By sas_1964
MIX crumbs, 1/4 cup sugar and butter in 13x9-inch pan; press onto bottom of pan
- 2 cups HONEY MAID Graham Cracker Crumbs
- 1/2 cup Sugar, divided
- 1/2 cup Butter or margarine, melted
- 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 3 large fresh peaches (about 1-1/4 lb.), peeled, sliced
- 1-1/2 cups boiling water
- 1 pkg. (6 oz.) JELL-O Raspberry Flavor Gelatin
- 2 cups Ice cubes
BLT Salad with Vinaigrette
By sas_1964
Directions 1. In large skillet cook bacon over medium heat until crisp, turning occasionally
- 8 * 8 slices bacon
- 4 * 4 slices country Italian bread
- 1-1/2 * 1-1/2 cups cherry tomatoes
- 8 * 8 cups torn romaine
- 1/3 * 1/3 cup blue cheese crumbles
- 1/4 * 1/4 cup cider vinegar
- 1/4 * 1/4 cup olive oil
- 1 * 1 tsp. sugar
- 1 * 1 tsp. Dijon-style mustard
- * Salt and ground black pepper
Quilter's Chicken Salad
By sas_1964
Cut the chicken into 1-inch pieces and place in a bowl
- 6 to 8 boneless, skinless chicken breasts
- 4 teaspoons sesame oil
- 2 tablespoons soy sauce
- 1/4 teaspoon salt
- 1 teaspoon sugar
- Mrs. Dash or garlic and herbs to taste
- 2 to 3 cups broccoli florets
- 2 to 3 cups red seedless grapes
- 2 to 3 cups green seedless grapes
- 1 cup golden raisins
- 1 cup dried cranberries
- 1 cup coarsely chopped pecans
- 1/2 cup nonfat mayonnaise-type salad dressing
- 1/2 cup nonfat mayonnaise
- 3 tablespoons vinegar
- 1/3 to 1/2 cup sugar
Chicken Quesadillas with Peppers
By sas_1964
Directions 1. If using Anaheim pepper, halve pepper lengthwise; remove seeds and membrane
- 1 * 1 medium fresh Anaheim pepper or one 4-oz. can diced green chile peppers, drained
- 1-1/2 * 1-1/2 cups shredded asadero, Chihuahua, queso quesadilla, or Monterey Jack cheese (6 ozs.)
- 6 * 6 8-inch flour tortillas
- 1 * 1 cup shredded cooked chicken
- 1/2 * 1/2 cup chopped, seeded tomato (1 small)
- 3 * 3 Tbsp. finely chopped green onions
- 1 * 1 Tbsp. snipped fresh cilantro, oregano, or basil
- * Purchased guacamole (optional)
- * Bottled Salsa (optional)
Turkey Burgers with Mustard Sauce
By sas_1964
Directions 1. For bread crumbs, in blender or food processor coarsely process one roll
- Ingredients
- 5 * 5 Kaiser rolls or hamburger buns
- 1 * 1 lb. uncooked raw turkey
- 1 * 1 egg, lightly beaten
- 3 * 3 Tsp. honey mustard
- 1/4 * 1/4 tsp. each salt and black pepper
- 1 * 1 Tsp. olive or vegetable oil
- 1/3 * 1/3 cup light mayonnaise
- 1 * 1 medium tomato, sliced
- 1 * 1 medium avocado, pitted, peeled, and sliced
Chicken 'N Peppers Pasta Skillet for Two
By sas_1964
COOK pasta as directed on package, omitting salt
- What You Need
- 1 cup rotini pasta, uncooked
- 1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1/2 cup thin green pepper strips
- 1/4 cup chopped onions
- 1 cup spaghetti sauce
- 1/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese
Crab Cakes
By sas_1964
In a large bowl, mix together all ingredients, except for the flour and peanut oil
- 1 pound crabmeat, picked free of shells
- 1/3 cup crushed crackers (recommended: Ritz)
- 3 green onions (green and white parts), finely chopped
- 1/2 cup finely chopped bell pepper
- 1/4 cup mayonnaise
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 lemon, juiced
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- Dash cayenne pepper
- Flour, for dusting
- 1/2 cup peanut oil
- Favorite dipping sauce, for serving
Sweet and Savory Italian Sausage with Peppers
By sas_1964
Soak eight 8-inch skewers in water, at least 15 minutes
- 1 * 1 cup couscous
- 2 * 2 bell peppers (red and yellow), cut into chunks
- 1 * 1 (12-ounce) package chicken sausage (preferably garlic-flavored), cut into 1-inch pieces
- 1 * 1 large red onion, cut into chunks
- 1 * 1 cup cherry tomatoes
- 3 * 3 tablespoons extra-virgin olive oil
- * Kosher salt and freshly ground pepper
- 1/4 * 1/4 cup fresh parsley
- 1/4 * 1/4 cup fresh cilantro
- 4 * 4 scallions, roughly chopped
- 1 * 1 tablespoon white wine vinegar
Chicken and dumplings
By sas_1964
* In a Dutch oven, combine the first six ingredients; bring to a boil, * stirring occasionally
- DUMPLINGS:
- 1-1/2 cups 2% milk
- 1-1/2 cups frozen mixed vegetables, thawed
- 2-1/2 cups cubed cooked chicken
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon poultry seasoning
- 1 cup biscuit/baking mix
- 1/3 cup French-fried onions, coarsely chopped
- 7 tablespoons 2% milk
- 1/2 teaspoon dried parsley flakes