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Recipes
Clone of a Cinnabon
By sunriseko
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 eggs, room temperature
- 1/3 cup margarine, melted
- 4 1/2 cups bread flour
- 1 teaspoon salt
- 1/2 cup white sugar
- 2 1/2 teaspoons bread machine yeast
- 1 cup brown sugar, packed
- 2 1/2 tablespoons ground cinnamon
- 1/3 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Grilled Shrimp Caprese
By sunriseko
Mix basil, olive oil, garlic, Italian seasoning, and salt in a bowl
- 20 leaves fresh basil, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic
- 1 teaspoon Italian seasoning
- salt to taste
- 1 pound shrimp, peeled and deveined
- 1 (16 ounce) package angel hair pasta
- 2 tablespoons butter
- 1/2 cup white wine
- 1 1/2 cups heavy whipping cream
- 1 cup grated Parmesan cheese
- 1 1/2 pounds roma (plum) tomatoes, chopped
- 2 cups shredded mozzarella cheese
Spicy Buttermilk Oven-Fried Chicken
By sunriseko
Preparation Whisk together buttermilk, olive oil, 3 tablespoons TABASCO® Sauce, mustard, garlic, and 1 teaspoon s...
- 1 1/4 cups buttermilk
- 1/4 cup olive oil
- 4 tablespoons TABASCO® brand Original Red Sauce, divided
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 2 teaspoons salt, divided
- 12 chicken pieces (breast, thighs and drumsticks) with skin and bones
- 1 cup dry unseasoned bread crumbs
- 1/3 cup grated Parmesan cheese
- 1/4 cup yellow cornmeal
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 3 tablespoons butter, melted
Super Scrambled Eggs Number One
By sunriseko
Cook the bacon in a skillet over medium heat until crisp, then remove to drain on a paper towel
- 2 bacon
- 2 large eggs
- 1 tablespoon milk
- 1/4 cup shredded Cheddar cheese
- 1/4 cup minced onion
- Salt and pepper to taste
- 1 teaspoon butter
Grilled Tamarind and Orange Glazed Chicken
By sunriseko
Whisk olive oil, herbes de Provence, garlic, salt, and black pepper in a bowl; place chicken in marinade and stir t...
- Marinade:
- 1/4 cup olive oil
- 2 tablespoons herbes de Provence
- 2 large cloves garlic, chopped
- salt and ground black pepper to taste
- 4 boneless, skinless chicken breasts
- Tamarind glaze:
- 1 (14.5 ounce) can low-sodium chicken broth
- 3/4 cup freshly squeezed orange juice
- 1/4 cup white sugar
- 1 orange, zested
- 2 tablespoons unsalted butter, melted
- 2 tablespoons tamarind paste
- 1 tablespoon grated fresh ginger
- 1 dash chile-garlic sauce (such as Sriracha®), or to taste
- cooking spray
Vinaigrette
By sunriseko
In a small bowl combine all ingredients and whisk until thoroughly emulsified
- 3 T. oilive oil
- 1 T. plus 1 t. lime juice
- 2 t. honey
- Big pinch of kosher salt
- gresh ground black pepper
Southwest Black Bean Chicken Soup
By sunriseko
Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic...
- 1 pound cooked dark meat chicken
- 3 (15.5 ounce) cans black beans, drained and rinsed
- 2 (14 ounce) cans chicken broth
- 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
- 1 (15.25 ounce) can whole kernel corn
- 1/2 large onion, chopped
- 1/2 cup chopped jalapeno peppers
- 2 cloves garlic, chopped
- 2 1/2 teaspoons chili powder
- 2 teaspoons red pepper flakes
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- salt and ground black pepper to taste
- 1/2 cup sour cream, or to taste
Unfried Chicken
By sunriseko
Stir buttermilk and hot sauce together in a bowl; add chicken and stir to coat
- 2 cups buttermilk
- 1 tablespoon hot pepper sauce
- 4 skinless, boneless chicken breast halves, cut into bite-size pieces
- 2 1/2 cups panko bread crumbs
- 6 tablespoons grated Parmesan cheese
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper (optional)
- 1 teaspoon paprika
- cooking spray
Slow Cooker Butter Chicken
By sunriseko
Melt the butter and vegetable oil in a large skillet over medium heat
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 4 large skinless, boneless chicken thighs, cut into bite-sized pieces
- 1 onion, diced
- 3 cloves garlic, minced
- 2 teaspoons curry powder
- 1 tablespoon curry paste
- 2 teaspoons tandoori masala
- 1 teaspoon garam masala
- 1 (6 ounce) can tomato paste
- 15 green cardamom pods
- 1 (14 ounce) can coconut milk
- 1 cup plain yogurt
- salt to taste
Frank's Favorite Slow-Cooker Thai Chicken
By sunriseko
Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow coo...
- 3/4 cup hot salsa
- 1/4 cup chunky peanut butter
- 3/4 cup light coconut milk
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 teaspoon white sugar
- 2 tablespoons grated fresh ginger
- 2 pounds skinless chicken thighs
- 1/2 cup chopped peanuts, for topping
- 2 tablespoons chopped cilantro, for topping