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Recipes
Chef John's Sweet Potato Casserole
By sunriseko
Preheat oven to 350 degrees F (175 degrees C)
- Sweet potatoes:
- 2 1/2 pounds sweet potatoes, peeled and cubed
- salt
- 2 tablespoons butter
- 2 large eggs
- 1/4 cup maple syrup
- 1/4 cup buttermilk
- 1/3 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 pinch ground allspice
- 1 pinch cayenne pepper
- Pistachio crust:
- 1/2 cup chopped roasted, salted pistachios
- 1/2 cup light brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, melted
Easy Breakfast Casserole from Country Crock®
By sunriseko
Preheat oven to 350 degrees F
- 1/2 cup Country Crock® Spread, divided
- 3 cups assorted fresh vegetables (peppers, onions, and/or broccoli)
- 8 eggs
- 2 cups 2% milk
- 2 cups shredded low-fat Cheddar cheese, divided
- 1 (16 ounce) package frozen hash brown potatoes, thawed
- 8 slices bacon, crisp-cooked and crumbled
Bow Tie Pasta with Sausage and Sweet Peppers
By sunriseko
Directions Bring a large pot of lightly salted water to a boil
- 1 pound Italian sausage, cut into 1/2 inch pieces
- 2 green bell peppers, chopped
- 8 ounces farfalle pasta
- 1/2 cup beef broth
- 1/4 teaspoon ground black pepper
Breaded Parmesan Chicken
By sunriseko
Preheat oven to 350 degrees F (175 degrees C)
- 1/2 cup finely crushed herb-seasoned stuffing mix
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon dried parsley
- 1 teaspoon curry powder
- 1 tablespoon Italian-style seasoning
- 3 tablespoons butter
- 6 skinless, boneless chicken breast halves
Cheddar Broccoli and Chicken Casserole from Country Crock®
By sunriseko
Preheat oven to 425 degrees
- 1 1/2 cups 2% milk
- 1/4 cup all-purpose flour
- 3 tablespoons Country Crock® Spread, divided
- 2 cups cut-up cooked chicken breast
- 4 cups vegetables such as broccoli florets and red bell peppers
- 2 1/4 cups finely shredded low-fat Cheddar cheese, divided
- 1 tablespoon onion powder
- 1/4 cup panko bread crumbs
Chicken Penne Italiano
By sunriseko
Bring a large pot of lightly salted water to a boil
- 8 ounces dry penne pasta
- 1 tablespoon cornstarch
- 1 (15 ounce) can chicken broth
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 4 skinless, boneless chicken breast halves - cut into cubes
- 1 onion, sliced
- 1/2 green bell pepper, seeded and thinly sliced
- 1/2 red bell pepper, seeded and thinly sliced
- 1 (16 ounce) can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 cup medium-dry white wine
- 1/2 cup freshly grated Parmesan cheese
Spicy Fish Tacos with Fresh Lime Sauce
By sunriseko
Season tilapia fillets with taco seasoning
- 1 pound tilapia fillets
- 2 tablespoons taco seasoning mix
- 1 tablespoon olive oil
- 1 (4.6 ounce) package taco shells
- 1 (6 ounce) container plain yogurt
- 1 teaspoon lime juice
- 1 teaspoon white sugar
- 1/2 teaspoon grated lime zest
- 1/4 teaspoon salt
- 4 cups coleslaw mix
- 2 tablespoons chopped fresh cilantro
- 1 small jalapeno chile, seeded, finely chopped
- 1 tomato, seeded and diced
Harvest Salad
By sunriseko
Preheat oven to 375 degrees F (190 degrees C)
- 1/2 cup chopped walnuts
- 1 bunch spinach, rinsed and torn into bite-size pieces
- 1/2 cup dried cranberries
- 1/2 cup crumbled blue cheese
- 2 tomatoes, chopped
- 1 avocado - peeled, pitted and diced
- 1/2 red onion, thinly sliced
- 2 tablespoons red raspberry jam (with seeds)
- 2 tablespoons red wine vinegar
- 1/3 cup walnut oil
- freshly ground black pepper to taste
- salt to taste
GERMAN STEW
By sunriseko
Cut meat in bite-size pieces, season with flour, salt and pepper
- 2 lb. round or sirloin steak
- 1/2 c. flour
- 3 tbsp. oil
- 1 lg. onion
- 1 lg. clove garlic
- 1/4 c. parsley
- 3 tbsp. brown sugar
- 8 oz. beef broth
- 8 oz. beer
- 1 tbsp. red wine vinegar
- Can add carrots & potatoes
Black Bean and Corn Quesadillas
By sunriseko
Heat oil in a large saucepan over medium heat
- 2 teaspoons olive oil
- 3 tablespoons finely chopped onion
- 1 (15.5 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can whole kernel corn, drained
- 1 tablespoon brown sugar
- 1/4 cup salsa
- 1/4 teaspoon red pepper flakes
- 2 tablespoons butter, divided
- 8 (8 inch) flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese, divided