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Scallops with Dill Sauce

Scallops with Dill Sauce

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1. Thaw scallops, if frozen

  • 1 pound fresh or frozen sea scallops
  • 3 tablespoons butter, melted
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon paprika
  • 2/3 cup mayonnaise
  • 1 tablespoon finely chopped onion
  • 2 teaspoons lemon juice
  • 1-1/2 teaspoons snipped fresh dillweed or 1/2 teaspoon dried dillweed
  • Lemon wedges (optional)
0/5 (0 Votes)

Seafood Rice Casserole

Seafood Rice Casserole

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1. In a large skillet cook mushrooms in hot oil over medium heat about 5 minutes or until tender

  • 3 cups sliced fresh mushrooms
  • 1 tablespoon cooking oil
  • 2-1/2 cups cooked wild rice
  • 1 8-ounce can sliced water chestnuts, drained
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup chopped green sweet pepper
  • 1 cup mayonnaise or salad dressing
  • 1 cup tomato juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon paprika
  • 1 12-ounce package frozen peeled, cooked shrimp, thawed
  • 1 6- or 8-ounce package flake-style imitation crabmeat
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup Monterey Jack cheese (2 ounces)
0/5 (0 Votes)

Sesame Chicken and Noodles

Sesame Chicken and Noodles

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1. In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and garlic-chili sauce

  • 1/3 cup rice vinegar
  • 1/3 cup thinly sliced green onions
  • 2 Tbsp. honey
  • 1 Tbsp. reduced-sodium soy sauce
  • 1 Tbsp. grated fresh ginger
  • 2 tsp. Asian garlic-chili sauce
  • 2 6-oz. pkg. refrigerated grilled chicken breast strips
  • 12 oz. dried udon noodles or whole-wheat spaghetti
  • 3 Tbsp. toasted sesame oil
  • 2 medium yellow, red and/or orange sweet peppers, cut in bite-size strips
  • Fresh cilantro
0/5 (0 Votes)

Shiitake Mushroom-tomato Bisque

Shiitake Mushroom-tomato Bisque

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1. In a 3-quart saucepan cook and stir leek, celery, and garlic in hot butter until tender

  • 1/2 cup sliced leeks or chopped onion (1 medium)
  • 1/2 cup sliced celery (1 stalk)
  • 2 cloves garlic, minced
  • 2 tablespoons butter or margarine
  • 1-1/2 cups sliced fresh shiitake mushrooms* or other fresh mushrooms
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 14-ounce can chicken broth or vegetable broth
  • 1/2 cup whipping cream
  • 1/2 teaspoon dried dillweed
  • 1/8 teaspoon ground black pepper
  • Sauteed mushrooms (optional)
0/5 (0 Votes)

Skillet Tostadas

Skillet Tostadas

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1. In a 10-inch skillet cook ground beef and onion until meat is brown and onion is tender

  • 8 ounces ground beef, ground pork, ground chicken, or ground turkey
  • 1/2 cup chopped onion (1 medium)
  • 1 15-ounce can light red kidney beans, black beans, or pinto beans, rinsed and drained
  • 1 11-ounce can condensed nacho cheese soup
  • 1/3 cup bottled salsa
  • 8 tostada shells
  • 1 cup shredded taco cheese (4 ounces)
  • Shredded lettuce
  • Chopped or wedged tomatoes
  • Dairy sour cream or refrigerated avocado dip (guacamole) (optional)
0/5 (0 Votes)

Smoky Chicken and Cheesy Potatoes

Smoky Chicken and Cheesy Potatoes

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1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray

  • Nonstick cooking spray
  • 1 10-3/4-ounce can condensed cream of chicken with herbs soup
  • 1 8-ounce carton dairy sour cream
  • 6 ounces smoked cheddar cheese, shredded (1-1/2 cups)
  • 1 28-ounce package frozen loose-pack diced hash brown potatoes with onion and peppers, thawed
  • 3 cups chopped smoked or roasted chicken or turkey
  • Crushed croutons (optional)
0/5 (0 Votes)

Mocha Brownies

Mocha Brownies

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1. Heat oven to 350 degree F

  • 2/3 cup butter (no substitutes)
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon instant coffee crystals
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup all-purpose flour
  • 1/2 cup chopped semisweet chocolate
  • 1 teaspoon finely shredded orange peel
  • Powdered sugar (optional)
5/5 (1 Votes)

Skillet Sweet Potatoes

Skillet Sweet Potatoes

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1. In a large skillet bring 1 inch of water to boiling

  • 1 pound sweet potatoes, peeled and sliced, or 1 18-ounce can sweet potatoes
  • 1/2 teaspoon finely shredded orange peel
  • 1/2 cup orange juice
  • 1 tablespoon molasses or brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
0/5 (0 Votes)

Mango Coffee Cake

Mango Coffee Cake

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1. Preheat oven to 350 degree F

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup butter
  • 1 cup buttermilk or sour milk*
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 3 cups coarsely chopped, seeded and peeled mangoes (about 3)
  • 1/3 cup sugar
  • 3/4 teaspoon ground cinnamon
  • Sweetened whipped cream
5/5 (2 Votes)

Shanghai Pasta

Shanghai Pasta

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1. Cook pasta according to package directions

  • 8 ounces dried fusilli, linguine, or spaghetti
  • 3 tablespoons soy sauce
  • 1 tablespoon bottled plum sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon red chili paste (optional)
  • 1 tablespoon cooking oil
  • 1 medium red and/or green sweet pepper, cut into bite-size pieces
  • 1 cup fresh green beans, cut into 1-inch pieces or 1 cup pea pods, trimmed
  • 12 ounces frozen peeled and deveined large shrimp without tails, thawed (26 to 30 shrimp per lb. count)
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon ground black pepper
  • 2 green onions, bias sliced into 1-inch pieces
  • 2 teaspoons sesame seeds, toasted
0/5 (0 Votes)