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Recipes
Pasta Pizza Soup
By Lorena_321
In a large saucepan over medium heat, cook the beef, mushrooms, onion, celery and garlic until meat is no longer pi...
- 1 lb. ground beef
- 4 oz. sliced fresh mushrooms
- 1 med. onion, chopped
- 1 celery rib, thinly sliced
- 1 garlic clove, minced
- 4 cups water
- 1 can (14 1/2 oz.) Italian diced tomatoes, undrained
- 2 med. carrots, sliced
- 4 t. beef bouillon granules
- 1 bay leaf
- 1 1/2 t. dried oregano
- 1 1/2 cups cooked tricolor spiral pasta
Yummy Yeast Rolls
By Lorena_321
In a large mixing bowl, combine 1 1/2 cups flour, sugar, yeast and salt
- 2 to 2 1/2 cups all-purpose flour
- 3 T. sugar
- 1 pkg. (1/4 oz.) quick-rise yeast
- 1/2 t. salt
- 3/4 cup warm water
- 2 T. butter, melted
Emerald Mashed Potatoes
By Lorena_321
In saucepot over high heat, bring potatoes, parsnips, garlic and enough salted water to cover to a boil
- 2 lbs. baking potatoes, peeled and chopped
- 1/2 lb. parsnips, peeled and chopped
- 1 clove garlic, peeled
- 1 cup half-and-half, heated
- 3 T. butter
- 1 cup baby spinach, chopped
Chicken Divan
By Lorena_321
Cook and drain broccoli. Put in bottom of 8x8x2" pan, then chicken slices
- 2 (10 oz.) pkgs. frozen broccoli
- 2 cups chicken, cut up
- 1 can cream of chicken soup
- 1 can mayonnaise
- 1 t. lemon juice
- curry powder to taste
- 1/2 cup shredded cheddar cheese
- bread crumbs
Dill Pickle Potato Salad
By Lorena_321
Bring potatoes to a boil. Reduce heat; cover and simmer for 20-30 minutes or until tender
- 3 lbs. potatoes (about 8 med.)
- 6 hard-cooked eggs, chopped
- 3 celery ribs, finely chopped
- 6 green onions, chopped
- 2 medium dill pickles, finely chopped
- 1 1/2 cup mayonnaise
- 1/4 cup dill pickle juice
- 4 1/2 t. prepared mustard
- 1 t. celery seed
- 1 t. salt
- 1/2 t. pepper
Mexi-Mac Skillet
By Lorena_321
In a large nonstick skillet over medium-high heat, cook beef and onion until meat is no longer pink; drain
- 1 lb. ground beef
- 1 lg. onion, chopped
- 1 can (14 1/2 oz.) diced tomatoes, undrained
- 1 can (8 oz.) tomato sauce
- 1 cup fresh or frozen corn
- 1/2 cup water
- 1 1/4 t. chili powder
- 1 t. dried oregano
- 1/2 t. salt
- 2/3 cup uncooked elbow macaroni
- 2/3 cup shredded cheddar cheese
Swiss Chicken
By Lorena_321
1. Pound chicken breast to even out the thickness of the chicken
- 4 chicken breasts
- 6-8 slices Swiss cheese
- 1 can cream of mushroom soup (or cream of chicken)
- 1 cup milk
- 1 box Stove Top Stuffing
- 1/4 cup butter melted
Chicken & Broccoli Alfredo
By Lorena_321
In a pot of boiling, salted water, cook the pasta according to package directions
- 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)
- 2 cups roasted broccoli florets
- 8 ounces fettuccine
- 2 tablespoons extra virgin olive oil
- 2 teaspoons minced garlic
- 2 tablespoons flour
- 1 cup fat-free, low sodium chicken broth
- 1/4 cup plain FAGE Total 0% greek yogurt
- 1/4 cup skim milk
- 1/4 teaspoon pepper
- 1 pinch ground nutmeg
- 3/4 cup freshly grated Parmesan cheese
Cranberry Meatballs
By Lorena_321
In a mixing bowl, combine the first eight ingredients
- Sauce:
- 2 eggs, beaten
- 1 cup cornflake crumbs
- 1/3 cup ketchup
- 2 T. soy sauce
- 1 T. dried parsley flakes
- 2 T. dried minced onion
- 1/2 t. salt
- 1/4 t. pepper
- 2 lbs. ground pork
- 1 can (16 oz.) jellied cranberry sauce
- 1 cup ketchup
- 3 T. brown sugar
- 1 T. lemon juice
Baked Doughnuts
By Lorena_321
To make the dough, place ¼ cups of the warm milk in the bowl of a stand mixer
- For the Dough
- 3/4 cups Warm Milk
- 1 packet Active Dry Yeast
- 1 tbsp. Unsalted Butter
- 1/3 cup Sugar
- 1 Egg
- 2 1/2 cup All Purpose Flour
- Pinch of Nutmeg
- 1/2 tsp. Salt
- For the Glaze
- Enough to glaze all the doughnuts
- 1/4 cup Milk
- 1 tsp. Pure Vanilla Extract
- 2 cups Confectioners Sugar
- For the Cinnamon Sugar Topping
- Enough to cover all of the doughnuts
- 1/2 cup Unsalted Butter
- 1 cup Sugar
- 1 tbsp. Cinnamon