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Recipes
My Best Clam Chowder
By sunriseko
Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots
- 3 (6.5 ounce) cans minced clams
- 1 cup minced onion
- 1 cup diced celery
- 2 cups cubed potatoes
- 1 cup diced carrots
- 3/4 cup butter
- 3/4 cup all-purpose flour
- 1 quart half-and-half cream
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons salt
- ground black pepper to taste
Yummy Orange Chicken and Rice
By sunriseko
In a small sauce pan add in: marmalade, orange juice and water
- 1 (12 ounce) jar orange marmalade
- 1/2 cup orange juice
- 1/2 cup water
- 2 cups cooked chicken, grilled or roasted
- 1 large orange, washed and thinly sliced
- 1 cup frozen sugar snap peas, thawed
- 2 cups cooked Minute® White Rice or Minute® Brown Rice
Beef Roast in Red Wine (Carni Arrosto al Vino Rosso)
By sunriseko
Place half the sliced onions into the bottom of a slow cooker
- 1 small onion, very thinly sliced
- 3 1/2 pounds boneless beef chuck roast
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 large cloves garlic, very thinly sliced
- 2 cups dry red wine
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried rosemary
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 teaspoons dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons tomato paste (optional)
Slow Cooker Barbeque
By sunriseko
Place roast into slow cooker
- 1 (3 pound) boneless chuck roast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 1 (18 ounce) bottle barbeque sauce
Grilled Lemon Chicken
By sunriseko
Directions 1.In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper
- Ingredients
- 1/3 cup lemon juice
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 2 large cloves garlic, finely chopped
- 2 tablespoons finely chopped red bell pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves
HEARTY BEAN-N-VEGETABLE SOUP WITH BEEF
By sunriseko
Bring beef stock to a boil
- 8 oz (1/2 of a 1 lb pkg) dried beans or 1 1/3 cups soup mix (below)
- 8 cups beef stock (or 8 cups reconstituted beef soup base)
- 2 large onions, chopped
- 1/2 small head cabbage, shredded
- 5 large carrots, thinly sliced (or 1 lb. baby carrots)
- 5 stalks celery, chopped (leaves included)
- 1 8 oz. can tomato sauce
- 2 lbs. lean ground beef or pork
- 1/2 tsp. dried or 1 tbsp. fresh basil, minced
- 1/2 tsp. thyme
- 1/2 tsp. sage
- 1 tsp. black pepper
- 1/4 tsp. garlic powder or 5 cloves fresh, minced (for soup)
- 2 cloves minced garlic (for sauteing beef or pork)
- 2 tbsp. fresh parsley, minced or 1 tsp. dried
- 1 tbsp. dried parsley
- 2 tsp. basil
- 2 tsp. marjoram
- 4 tsp. black pepper or lemon pepper
- 1 16 oz. pkg. green split peas, dried
- 1 16 oz. pkg. macaroni
- 1 16 oz. pkg. lentils, dried
- 1 3/4 cups barley
- 2 1/2 cups brown rice, uncooked
Baked Slow Cooker Chicken
By sunriseko
Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker
- 1 (2 to 3 pound) whole chicken
- salt and pepper to taste
- 1 teaspoon paprika
Fried Rice Restaurant Style
By sunriseko
In a saucepan, combine rice and water
- 2 cups enriched white rice
- 4 cups water
- 2/3 cup chopped baby carrots
- 1/2 cup frozen green peas
- 2 tablespoons vegetable oil
- 2 eggs
- soy sauce to taste
- sesame oil, to taste (optional)
World's Best Peanut Butter Fudge
By sunriseko
Grease a 9x13 inch baking dish, set aside
- 4 cups white sugar
- 1 cup milk
- 1/2 cup butter
- 1 (7 ounce) jar marshmallow creme
- 12 ounces peanut butter
- 2/3 cup all-purpose flour
Country Fried Steak and Milk Gravy
By sunriseko
Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside
- 4 (4 ounce) cube steaks
- 1/2 teaspoon salt, divided
- 1 3/4 teaspoons ground black pepper, divided
- 1 cup all-purpose flour
- 2 eggs, lightly beaten
- 1/4 cup lard
- 1 cup milk