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Recipes
Green Chile Frittata
By sunriseko
1. Preheat oven to 400 degrees
- 10 eggs, beaten
- 1/2 c. all purpose flour
- 1 t. baking powder
- 1 pinch salt
- 1 can diced green chiles, drained
- 1 container 16 oz cottage cheese
- 1 c. shredded Cheddar cheese
- 1/3 c. melted butter
Classic Hash Browns
By sunriseko
Shred potatoes into a large bowl filled with cold water
- 2 russet potatoes, peeled
- 3 tablespoons clarified butter
- salt and ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 1 pinch paprika, or to taste
Chicken Noodle Soup
By sunriseko
In a large stock pot, saute celery and onion in butter or margarine
- 4 cups chopped, cooked chicken meat
- 1 cup chopped celery
- 1/4 cup chopped carrots
- 1/4 cup chopped onion
- 1/4 cup butter
- 8 ounces egg noodles
- 12 cups water
- 9 cubes chicken bouillon
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 1 tablespoon dried parsley
Turkey Tetrazzini II
By sunriseko
Preheat oven to 350 degrees F (175 degrees C)
- 1 (16 ounce) package uncooked spaghetti
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 2 cups milk
- 1 2/3 cups grated Parmesan cheese
- 4 cups chopped cooked turkey
Slow-Cooker Chicken Tortilla Soup
By sunriseko
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker
- 1 pound shredded, cooked chicken
- 1 (15 ounce) can whole peeled tomatoes, mashed
- 1 (10 ounce) can enchilada sauce
- 1 medium onion, chopped
- 1 (4 ounce) can chopped green chile peppers
- 2 cloves garlic, minced
- 2 cups water
- 1 (14.5 ounce) can chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 (10 ounce) package frozen corn
- 1 tablespoon chopped cilantro
- 7 corn tortillas
- vegetable oil
Chicken Chimichangas with Sour Cream Sauce
By sunriseko
Place the chicken breasts into a large saucepan
- Chicken filling:
- 2 large skinless, boneless chicken breast halves
- 3 cups water
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 1 (7 ounce) can chopped green chilies, divided
- 1/2 cup diced onion
- 3 large cloves garlic, minced
- Sour cream sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup water
- 1 cube chicken bouillon
- 1/2 cup sour cream
- salt and pepper to taste
- oil for frying
- 8 (8 inch) flour tortillas
- 8 ounces shredded Monterey Jack cheese
Hash Brown and Egg Casserole
By sunriseko
Preheat oven to 350 degrees F (175 degrees C)
- 1 (2 pound) package frozen hash brown potatoes, thawed
- 1 pound pork sausage
- 1 small onion, diced
- 5 eggs
- 1/2 cup milk
- 1/2 teaspoon onion powder
- 1/8 teaspoon garlic powder
- salt and ground black pepper to taste
- 12 ounces shredded Cheddar cheese
Spinach Lasagna II
By sunriseko
Preheat oven to 350 degrees F (175 degrees C)
- 1 (1.5 ounce) package spaghetti sauce mix
- 1 (6 ounce) can tomato paste
- 1 (8 ounce) can tomato sauce
- 1 3/4 cups water
- 2 eggs
- 1 pint ricotta cheese
- 1/2 teaspoon salt
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1/2 cup Parmesan cheese
- 8 ounces sliced mozzarella cheese
- 8 lasagna noodles
Marinated Flank Steak
By sunriseko
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground b...
- 1/2 cup vegetable oil
- 1/3 cup soy sauce
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds flank steak
Fresh From the Vine Tortellini
By sunriseko
Preheat an oven to 400 degrees F (200 degrees C)
- 1 pint cherry tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- salt and black pepper to taste
- 1 (9 ounce) package refrigerated fresh tortellini
- 2 teaspoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 teaspoons spicy pesto
- 1/4 cup shredded Parmesan cheese
- 6 leaves fresh basil, torn, or more to taste