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Luna's Jambalaya

Luna's Jambalaya

By

Saute chopped vegetables until wilted and almost brown in bacon grease about 15 minutes

  • 3 1/2 lbs. shrimp, peeled and deveined
  • 2 whole onions, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, chopped
  • 1 pound ham, chopped
  • 4 stalks celery, chopped
  • 1/2 c. renedered bacon fat
  • 1 1/2 pounds hot Italian sausage, cliced and sauteed
  • 1 12 oz can Rotelle Tomatoes w/green chilies, drained and chopped
  • 1 12 oz. can chicken broth
  • 8 fl. ounces dry vermouth
  • 1 1/2 c. raw rice
  • 1/2 c. fresh parsley
0/5 (0 Votes)

Impossibly Easy Pizza Bake

Impossibly Easy Pizza Bake

By

Heat oven to 375 degrees F

  • 3 1/3 cups Original Bisquick® mix
  • 1 cup milk
  • 1 (14 ounce) jar pizza sauce
  • 1 (7 ounce) package sliced pepperoni
  • 1 (8 ounce) package shredded mozzarella cheese
4.4/5 (21 Votes)

Taco Salad I

Taco Salad I

By

In a large skillet over medium-high heat, brown the ground beef and drain excess fat

  • 1 pound lean ground beef
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 (16 ounce) can chili beans
  • 1 (16 ounce) bottle French dressing
  • 1 head iceberg lettuce
  • 1 (14.5 ounce) package tortilla chips
  • 2 cups shredded Cheddar cheese
  • 1 cup chopped tomatoes
  • 4 tablespoons sour cream
  • 1/2 cup prepared salsa
0/5 (0 Votes)

Country Potato Salad

Country Potato Salad

By

1. Place potatoes in a large saucepan, cover with water and bring to a simmer over medium-high heat

  • 2 pound(s) small potatoes, preferably heirloom
  • 1 cup(s) chopped celery
  • 2 ounce(s) smoked ham, sliced into strips
  • 1/4 cup(s) chopped fresh parsley
  • 2 tablespoon(s) chopped fresh chives, or scallions
  • 2 tablespoon(s) chopped fresh mint , or dill
  • 3/4 cup(s) nonfat buttermilk
  • 1 tablespoon(s) lemon juice
  • 1 tablespoon(s) peanut or canola oil
  • 1/2 teaspoon(s) salt
  • Freshly ground pepper, to taste
  • 2 large hard-boiled eggs (see Tips & Techniques), peeled and coarsely chopped
  • Directions
  • 1 . Place potatoes in a large saucepan, cover with water and bring to a simmer over medium-high heat. Reduce heat to medium and cook, partially covered, until just tender, 12 to 20 minutes, depending on their size. Drain and let cool for about 15 minutes.
  • 2 . When the potatoes are cool enough to handle, taste a bit of potato skin-if it's bitter or tough, peel the potatoes. Otherwise, leave the skins on. Cut the potatoes into bite-size pieces and put them in a large salad bowl.
  • 3 . Add celery, ham, parsley, chives (or scallions) and mint (or dill) to the potatoes. Toss to combine. Add buttermilk, lemon juice, oil, salt and pepper; stir to combine. Gently stir in chopped egg. Serve at room temperature or chilled.
0/5 (0 Votes)

Key Lime Pound Cake

Key Lime Pound Cake

By

Preheat oven to 325. Beat butter and shortening at medium speed

  • 1 C. butter
  • 1/2 c. shortening
  • 3 c. sugar
  • 6 eggs
  • 3 c. flour
  • 1/2 t. baking powder
  • 1/8 t. salt
  • 1 c. milk
  • 1 t. vanilla
  • 1 t. lime zest
  • 1/4 c. fresh Key lime juice
4/5 (1 Votes)

Pumpkin Crunch

Pumpkin Crunch

By

In a large mixing bowl, whisk together pumpkin, evaporated milk, cinnamon and sugar until well combined

  • 1 can pumpkin
  • 1 can evaporated milk
  • 1 t. cinnamon
  • 1 c. sugar
  • 3 eggs, beater
  • 1 box yellow cake mix
  • 1 c. chopped pecans
  • 2 sticks butter, cut into pieces
  • 1 8oz pkg. softened cream cheese
  • 1 c. heavy whipping cream
  • 1/2 c. powdered sugar
  • 1/2 t. cinnamon
0/5 (0 Votes)

Slow Cooker White Chili with Chicken

Slow Cooker White Chili with Chicken

By

Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to...

  • 1/2 pound dried Great Northern beans
  • 1 pound skinless, boneless chicken breast halves
  • 1 small onion, chopped
  • 3 cups chicken broth
  • 1 tablespoon chopped jalapeno pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon garlic powder
  • 1 tomato, chopped (optional)
  • 4 ounces shredded Mexican cheese blend (optional)
  • 1/4 cup chopped fresh cilantro, or to taste (optional)
5/5 (1 Votes)

Mexican Rice II

Mexican Rice II

By

Heat oil in a large saucepan over medium heat and add rice

  • 3 tablespoons vegetable oil
  • 1 cup uncooked long-grain rice
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground cumin
  • 1/4 cup chopped onion
  • 1/2 cup tomato sauce
  • 2 cups chicken broth
0/5 (0 Votes)

Baked Omelet Roll

Baked Omelet Roll

By

Preheat oven to 450 degrees F (230 degrees C)

  • 6 eggs
  • 1 cup milk
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup shredded Cheddar cheese
0/5 (0 Votes)

Chef John's Chicken Riggies

Chef John's Chicken Riggies

By

Heat olive oil in a large saucepan over medium heat

  • 1 tablespoon olive oil
  • 4 ounces hot Italian ground sausage meat
  • 1 cup sliced mushrooms
  • 1 onion, sliced
  • salt and ground black pepper to taste
  • 1 1/2 pounds skinless, boneless chicken thighs, roughly chopped
  • 1/2 cup Marsala wine
  • 1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano), crushed
  • 1 cup chicken broth
  • 1/2 cup heavy whipping cream
  • 1/2 cup water, or as needed
  • 1 1/2 cups chopped hot and sweet peppers
  • 1/2 cup pitted and chopped kalamata olives
  • 3 cloves garlic, minced
  • 1/4 cup chopped Italian flat leaf parsley
  • 1 pound rigatoni
  • 1/2 cup grated Parmigiano-Reggiano or Romano cheese
4/5 (1 Votes)