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Recipes
Herb Roast Chicken
By Resk8r
In the 2 gallon resealable plastic bag, combine the orange juice, oil, butter, vinegar, Worcestershire sauce, garli...
- One 2 gallon resealable plastic bag
- 1/2 cup orange juice
- 1/3 cup olive oil
- 2 Tbsp. butter, melted
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. Worsestershire sauce
- 6 garlic cloves, minced
- 1 Tbsp. mincedchives
- 1 Tbsp. dried parsley flakes
- 1 Tbsp. dried basil
- 1 tsp. salt
- 1 tsp pepper
- 1/2 tsp dried marjoram
- 1/2 tsp dried rosemary, crushed
- 1/4 tsp. dried tarragon
- 1 roasting chicken ( 6 to 7 lbs)
Polish Chowder
By Resk8r
By Virgil Anderson
- 1 lb Polish sausage, cut in small cubes
- 1 med. onion, chopped
- 1/8 tsp. pepper
- 4 cupschopped cabbage
- 1 cup half & half
- 2 Tbl. flour
- 1 cup shredded Swiss cheese
- 2 cups diced potatoes
- 1 tsp. salt
- 2 cups water
- 2 cups Carnation non-dairy coffee creamer, not evaporated milk
- Add 1 stalk celery while cooking - then remove
Oatmeal bars
By Resk8r
1. Heat oven to 375 degrees
- 1 cup all purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup light brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 cup mild
- 2 cups quick oats
- 1 1/4 cup semisweet chocolate chips
Classic Southern Fried Chicken
By Resk8r
Food and Wine
- One 4-pound chicken, cut into 8 pieces
- 2 large eggs
- 1/2 cup whole milk
- 1 1/2 cups all-purpose flour
- 1 tablespoon seasoned salt, such as Lawry's
- 1 teaspoon seasoned pepper, such as Lawry's
- 24 ounces solid vegetable shortening, such as Crisco
BLT Salad
By Resk8r
Cook 2 cups spiral pasta according to package directions; drain
- 2 cups spiral pasta
- 1 lb bacon
- 1 large seeded chopped tomato
- 1/2 cup ranch salad dressing
- 3 cups Romaine
Buffalo Chicken Dip
By Resk8r
Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt
- 1 package (8 ounces) cream cheese, softened
- 1 can (10 ounces) chunk white chicken, drained
- 1/2 cup buffalo wing sauce
- 1/2 cup ranch salad dressing
- 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
- French bread baguette slices, celery ribs or tortilla chips, optional
Chicken Bruschetta Pasta
By Resk8r
COOK chicken in large nonstick skillet on medium heat 5 to 6 min
- 1 lb. boneless skinless chicken breasts, cut into strips
- 1/3 cup fat-free reduced-sodium chicken broth
- 1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
- 2 cups grape tomatoes
- 2 cups hot cooked farfalle (bow-tie pasta)
- 12 fresh basil leaves, torn
Iced Coffee Latte
By Resk8r
In a large bowl, dissolve coffee in boiling water
- 1/2 cup instant coffee granules
- 1/2 cup boiling water
- 4 cups chocolate milk
- 2 cups cold water
- 1 can (14 ounces) sweetened condensed milk
- Ice cubes
Toffee Caramel dip
By Resk8r
In a small saucepan, combine the butter, brown sugar, milk, corn syrup and water
- 2 tablespoons butter, cubed
- 1/2 cup packed brown sugar
- 1/3 cup sweetened condensed milk
- 1/4 cup light corn syrup
- 1-1/2 teaspoons water
- 2 tablespoons English toffee bits or almond brickle chips
- 1/4 teaspoon vanilla extract
- Sliced apples
Layered Turtle Cheesecake
By Resk8r
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in
- FILLING:
- 1 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/4 cup finely chopped pecans
- 6 tablespoons cold butter, chopped
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1/3 cup packed brown sugar
- 1/4 cup plus 1 teaspoon all-purpose flour, divided
- 2 tablespoons heavy whipping cream
- 1-1/2 teaspoons vanilla extract
- 4 eggs, lightly beaten
- 1/2 cup milk chocolate chips, melted and cooled
- 1/4 cup caramel ice cream topping
- 1/3 cup chopped pecans
- GANACHE:
- 1/2 cup milk chocolate chips
- 1/4 cup heavy whipping cream
- 2 tablespoons chopped pecans
- Optional garnish: pecan halves and additional caramel ice cream topping