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Recipes
Breakfast Cassarole
By sunriseko
1.Combine undiluted soup, sour cream, hash browns, cubed chicken and ham, onions, and cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (16 ounce) container sour cream
- 1 (2 pound) package frozen hash brown potatoes, thawed
- 1 cup cubed, cooked chicken meat
- 1 cup diced ham
- 1 onion, chopped
- 3/4 cup shredded Cheddar cheese
- 1 cup crushed potato chips
- 1/4 cup butter, melted
Gravy Baked Pork Chops
By sunriseko
Preheat oven to 350 degrees F (175 degrees C)
- 4 (1 1/4 inch thick) pork chops
- salt and pepper to taste
- 1 tablespoon butter
- 3/4 cup milk
- 1/4 cup water
- 1 (10.75 ounce) can condensed cream of mushroom soup
Cowboy Tacos
By sunriseko
In a large resealable bag, toss pork meat with the taco seasoning mix until coated
- 1 pound cubed or minced pork stew meat
- 1 (1.25 ounce) package taco seasoning mix
- 1 tablespoon vegetable oil
- 1 cup chunky salsa
- 1 (16 ounce) can chili beans, undrained
- 1/3 cup apricot preserves
- 12 taco shells
- 1 (10 ounce) can sliced ripe olives, for topping
Szechwan Shrimp
By sunriseko
In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger
- 4 tablespoons water
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon honey
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground ginger
- 1 tablespoon vegetable oil
- 1/4 cup sliced green onions
- 4 cloves garlic, minced
- 12 ounces cooked shrimp, tails removed
Lemon-Parsley Green Beans
By sunriseko
Bring a large pot of salted water to a boil over high heat: add sugar, and beans
- 1 pinch white sugar
- 1 pound fresh green beans, trimmed
- 2 tablespoons butter
- 2 teaspoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon lemon zest
- 1/4 cup chopped fresh parsley
- salt and pepper to taste
- 1 lemon, cut into wedges
Honey Baked Chicken II
By sunriseko
Preheat oven to 350 degrees F (175 degrees C)
- 1 (3 pound) whole chicken, cut into pieces
- 1/2 cup butter, melted
- 1/2 cup honey
- 1/4 cup prepared mustard
- 1 teaspoon salt
- 1 teaspoon curry powder
Slow Cooker Chicken Taco Soup
By sunriseko
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker
- 1 onion, chopped
- 1 (16 ounce) can chili beans
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn, drained
- 1 (8 ounce) can tomato sauce
- 1 (12 fluid ounce) can or bottle beer
- 2 (10 ounce) cans diced tomatoes with green chilies, undrained
- 1 (1.25 ounce) package taco seasoning
- 3 whole skinless, boneless chicken breasts
- 1 (8 ounce) package shredded Cheddar cheese (optional)
- sour cream (optional)
- crushed tortilla chips (optional)
Almond and Parsley Salsa Verde
By sunriseko
Combine chopped almonds and parsley on a cutting board; chop together again until very finely chopped
- 2/3 cup roasted, salted almonds, finely chopped
- 1 bunch flat-leaf parsley, finely chopped
- 1 clove garlic, minced
- 1 cup olive oil
Hellmann's® Parmesan Chicken
By sunriseko
Directions Preheat oven to 425 degrees
- 1/2 C. Hellmann's® Real Mayonnaise
- 1/4 C. Parmesan cheese, grated
- 4 boneless, skinless chicken breast halves
- 4 tsp. Italian seasoned dry bread crumbs
Easy Chicken Casserole
By sunriseko
Preheat oven to 350 degrees F (175 degrees C)
- 4 skinless, boneless chicken breast halves
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 32 buttery round crackers
- 1/4 cup chopped onion (optional)
- 1/4 cup chopped mushrooms (optional)