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Recipes
Key West Chicken
By Suzolson
In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- 1 teaspoon lime juice
- 1 teaspoon chopped garlic
- 4 skinless, boneless chicken breast halves
Spaghetti Pie I
By Suzolson
Cook spaghetti in water with 2 teaspoons salt and 1 tablespoon oil until tender but still firm
- 6 ounces spaghetti
- 2 1/2 quarts boiling water
- 1 tablespoon vegetable oil
- 2 teaspoons salt
- 2 eggs
- 1/3 cup grated Parmesan cheese
- 2 tablespoons butter, softened
- 1 cup cottage cheese
- 1 tablespoon vegetable oil
- 1 pound lean ground beef
- 1 onion, chopped
- 1/4 cup chopped green bell pepper
- 1 cup chopped tomatoes
- 6 ounces tomato paste
- 1 teaspoon white sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 2 ounces shredded mozzarella cheese
Baked Dijon Salmon
By Suzolson
Preheat oven to 400 degrees F (200 degrees C)
- 1/4 cup butter, melted
- 3 tablespoons Dijon mustard
- 1 1/2 tablespoons honey
- 1/4 cup dry bread crumbs
- 1/4 cup finely chopped pecans
- 4 teaspoons chopped fresh parsley
- 4 (4 ounce) fillets salmon
- salt and pepper to taste
- 1 lemon, for garnish
Cheddar Bacon Ranch Dip
By Suzolson
Stir cream cheese, sour cream, ranch dressing and green onions together to combine
- 8 oz. cream cheese, at room temperature
- 1 cup sour cream
- 1 packet ranch dressing powder, such as hidden valley
- 2 green onions, sliced
- 10 slices bacon, cooked and crumbled
- 2 cups grated cheddar cheese
- veggies and crackers to dip
Orecchiette with Spinach, Sausage, and Tomatoes
By Suzolson
Cook sausage in a skillet over medium-high heat for 8-10 minutes, breaking into crumbles
- 1 1/4 lb bulk hot Italian sausage
- 3 cans Italian-herb dice tomatoes, divided
- 12 oz uncooked orecchiette pasta
- 2 1/2 cups water
- 4 garlic cloves, pressed
- 1 tsp crushed red pepper flakes
- 1/2 tsp salt
- 2 cups grape tomatoes
- 1 oz Parmesan cheese
- 5 oz fresh baby spinach leaves
Pepperoni Deep-Dish Pizza
By Suzolson
Julianna Grimes, Cooking Light MAY 2010
- 1 cup warm water (100° to 110°), divided
- 12 ounces bread flour (about 2 1/2 cups)
- 1 package dry yeast (about 2 1/4 teaspoons)
- 4 teaspoons olive oil
- 1/2 teaspoon kosher salt
- Cooking spray
- 1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese, divided
- 1 1/2 cups Basic Pizza Sauce
- 2 ounces pepperoni slices
- 2 tablespoons grated Parmigiano-Reggiano cheese
Homemade Soft Pretzels
By Suzolson
Preheat oven to 425F degrees
- 1 and 1/2 cups warm water (lukewarm, no need to take temperature)
- 1 packet active instant yeast (2 and 1/4 teaspoons)
- 1 teaspoon salt
- 1 Tablespoon granulated sugar
- 3.75 - 4.25 cups all-purpose flour + more for the counter surface to knead (or mix of whole wheat flour and all-purpose flour)
- 1 large egg, beaten
- course sea salt for sprinkling
Crepes
By Suzolson
You can do SO much with a crepe
- 1 cup flour
- 1 1/2 cups milk
- 2 eggs
- 1 teaspoon vegetable oil
- 1/4 teaspoon salt
Slow Cooker Mongolian Beef
By Suzolson
Mongolian-inspired flank steak strips slow cooked in ginger, garlic, soy sauce, brown sugar, carrots and green onio...
- 1 1/2 pounds beef flank steak, cut into stir-fry sized strips
- 1/4 cup cornstarch
- 2 tablespoons olive oil
- 1/2 teaspoon ginger, minced
- 2 cloves garlic, minced
- 3/4 cup soy sauce
- 3/4 cup water
- 3/4 cup brown sugar
- 1/2 cup carrots, shredded
- 3 medium green onions, chopped
Tamale Corn Cakes with Rajas Topping
By Suzolson
Toss cole slaw mix, dressing and rub and set aside
- CHIPOTLE COLE SLAW
- 4 cups cole slaw miz
- 1/4 cup ranch salad dressing
- 1 Tbsp Chipotle Rub
- RAJAS TOPPING AND CORN CAKES
- 1/2 rotisserie chicken
- 1 Tbsp neg oil
- 1 medium onion
- 2 poblano peppers
- 1 Tbsp Chipotle Rub
- 1/2 cup barbecue sauce
- 1 pkg corn muffin mix
- 1 Tbsp Chipotle Rub
- 3/4 cup milk
- 1 egg
- 2 Tbsp melted butter