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Recipes
Chicken & Broccoli Alfredo
By Sophialuc
In just 30 minutes, you can serve this delectable dish, with a rich, satiny Alfredo sauce that coats chicken, broc...
- 1 1 to 3-quart 4 linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
- 2 2 10-inch Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
- 3 3 3 Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
- Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken.
- 1 pound & Broccoli Alfredo: Substitute 1 pound fresh extra large shrimp, shelled and deveined for the chicken. Cook as directed for the chicken above until the shrimp are cooked through.
- to 1/2 1/2 1/4 1 to 1/2 pound and omit the Parmesan cheese. Prepare as directed above. Stir 1/2 pound peeled cooked shrimp, 1/4 pound chorizo or ham, diced and 1 teaspoon paprika into the soup mixture.
- Easy Substitution: You can substitute spaghetti or fettuccine for the linguine in this recipe.
- Serving Serving Suggestion: Serve wth a mixed green salad topped with orange sections, walnut pieces and raspberry vinaigrette. For dessert serve almond biscotti.
Breakfast casserole tested by Jenny
By Sophialuc
Awesome
- 1 pkg (12oz) bulk chorizo or spicy pork sausage
- 1/2 C chopped onion
- 3/4 C chopped bell pepper (any color)
- 10 eggs
- 1/4 C whipping cream
- 2 C shredded pepper jack or Mexican blend cheese (8 oz)
- 1 tsp red pepper flakes
- 1 can (16.3 oz) Pillsbury Grands Flaky Layers refrigerated original biscuits
- 1 T vegetable oil
Peanut Butter Cookies
By Sophialuc
Beat margarine and peanut butter for 30 seconds
- 1/2 C margarine
- 1/2 C peanut butter
- 1 1/4 C flour
- 1/2 C sugar
- 1/2 C brown sugar packed
- 1 egg
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp vanilla
Peas
By Sophialuc
Cook peas according to package Drain and add all ingredients
- 1 pound peas (Birdseye)
- 2 T Butter
- 1 T minced onion (dried)
- 1/4 t oregano
- 3 T chopped pimento
- 1/4 cup chopped ripe olives (black)
- salt and pepper to taste
Breakfast Casserole
By Sophialuc
Brown sausage (crumbled) drain well
- 1 lb mild sausage (bob evens)
- 1 (8 oz) can refrigerated crescent rolls
- 2 cups (8 oz) shredded cheddar
- 4 eggs, beaten
- 3/4 cup milk
- 1/4 tsp. salt
- 1/8 tsp. pepper
Spaghetti Casserole
By Sophialuc
cook onions in oil while browning meat
- 1 Tbsp oil
- 2 onions chopped
- 1 lb Ground meat
- 1 can large tomatoes chopped
- 3 Tbsp chili powder
- 1 cup water
- 4 oz can mushroom pieces
- small box peas (frozen)
- 1 can corn with liquid
- salt
- pepper
- 1 lb spaghetti cooked and broken into pieces
- 2 cups cheddar cheese
Guacamole - Woman's Day
By Sophialuc
Directions Halve avocados, remove seeds and scoop pulp into a medium bowl
- 3 (about 10 ounces each) ripe avocados
- 1/2 cup(s) diced ripe tomato
- 1/4 cup(s) thinly sliced scallions
- 3 tablespoon(s) fresh lime juice
- 1 large fresh jalapeño pepper, minced, with some of the seeds
- 1 teaspoon(s) ground cumin
- 3/4 teaspoon(s) salt
- 1/4 teaspoon(s) freshly ground pepper
- 1/4 teaspoon(s) hot pepper sauce, or to taste
Artichoke Dip
By Sophialuc
Mix all together and put in pie pan
- 1 can quartered artichoke hearts (squeeze water out)
- 1 cup parmesan
- 1 cup mayp
Spritz Cookies
By Sophialuc
Directions Preheat oven to 350 degrees F
- 2 1/4 cup(s) all-purpose flour
- 1/2 teaspoon(s) baking powder
- 1/2 teaspoon(s) salt
- 1 cup(s) (2 sticks) butter or margarine, softened
- 1/2 cup(s) sugar
- 1 large egg
- 1 teaspoon(s) vanilla extract
- 1 teaspoon(s) almond extract
- Candy decors (optional)
- Ornamental Frosting (optional)
Chicken Artichoke Pasta Recipe | Taste of Home
By Sophialuc
Cook pasta according to package directions
- 8 ounces uncooked bow tie pasta
- 1-1/2 pounds boneless skinless chicken breasts, cubed
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons Filippo Berio® Extra Virgin Olive Oil
- 1 to 2 tablespoons minced garlic
- 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
- 1 jar (8-1/2 ounces) oil-packed sun-dried tomatoes, quartered
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- Shredded Parmesan cheese