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Recipes
Pasta with Bacon and Peas
By sunriseko
Bring a large pot of lightly salted water to a boil
- 1 (16 ounce) package spaghetti
- 1 tablespoon olive oil
- 1/4 pound turkey bacon, cut into small pieces
- 1/2 large onion, chopped
- 1 clove garlic, minced
- 2 (15 ounce) cans tomato sauce
- 1 1/2 teaspoons chopped fresh parsley
- 1/4 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 (15 ounce) can peas, drained
- 1/4 cup grated Romano cheese
Chicken with White Wine Sauce
By sunriseko
Heat the oil in a 10-inch skillet over medium heat
- 1 tablespoon olive oil
- 1 1/4 pounds skinless, boneless chicken breast halves
- 1 shallot, minced
- 1 tablespoon chopped fresh thyme leaves
- 1 cup dry white wine
- 2 packets Swanson® Flavor Boost™ Concentrated Chicken Broth
Burrito Pie
By sunriseko
Preheat oven to 350 degrees F (175 degrees C)
- 2 pounds ground beef
- 1 onion, chopped
- 2 teaspoons minced garlic
- 1 (2 ounce) can black olives, sliced
- 1 (4 ounce) can diced green chili peppers
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 (16 ounce) jar taco sauce
- 2 (16 ounce) cans refried beans
- 12 (8 inch) flour tortillas
- 9 ounces shredded Colby cheese
Beef Bourguignon
By sunriseko
Cut beef into cubes. Melt butter in Dutch oven
- 2 1/2 Boneless beef chuck
- butter
- 3 Tbls brandy
- 1/2 lb small white onions (12)
- 1/2 lb fresh mushrooms
- 2 1/2 T. potato starch
- 2 T. tomato paste
- 1/1 /2 c. red burgundy wine
- 3/4 c. ruby port wine
- 3/4 c. dry sherry wine
- 1 can beef broth
- 1 bay leaf
- 1/8 tsp. pepper
Italian Pot Roast
By sunriseko
Place mushrooms and onion in bottom of slow cooker
- 1 package fresh mushrooms (8 oz)
- 1 large sweet onion cut in half and slices
- 1 3-4 lb. chuck roast boneless
- 1 t. pepper
- 2 T olive oil
- 1 envelope dry onion soup mix
- 1 14 oz. can beef broth
- 1 8 oz. can tomatoe sauce
- 3 T. tomato paste
- 1 t. dried Italian seasoning
- 2 T. cornstarch
Blueberry Mystery Cake or Cobbler
By sunriseko
Place blueberries and lemon juice in a well greased 8 x 8 pan
- 2 c. blueberries (fresh or frozen)
- 3/4 c. sugar
- 1 t. baking powder
- 1 c. flour
- 1 T. lemon juice
- 3 T. margarine
- 1/4 t. salt
- 1/2 c. milk
Stir Fried Sesame Vegetables with Rice
By sunriseko
Preheat oven to 350 degrees F (175 degrees C)
- 1 1/2 cups vegetable broth
- 3/4 cup uncooked long-grain white rice
- 1 tablespoon margarine
- 1 tablespoon sesame seeds
- 2 tablespoons peanut oil
- 1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
- 1 large red bell pepper, cut into 1 inch pieces
- 1 large yellow onion, sliced
- 2 cups sliced mushrooms
- 2 teaspoons minced fresh ginger root
- 1 teaspoon minced garlic
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
Ladybug's Poppy Seed Chicken Casserole
By sunriseko
Preheat oven to 350 degrees F (175 degrees C)
- 6 ounces buttery round crackers, crumbled
- 1 cup butter, melted
- 2 tablespoons poppy seeds
- 8 skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 8 ounces sour cream
Emily's Famous Hash Browns
By sunriseko
Rinse shredded potatoes until water is clear, then drain and squeeze dry
- 2 medium russet potatoes, shredded
- 1/2 medium onion, finely chopped
- 1/4 cup all-purpose flour
- 1 egg
- 1 cup oil for frying, or as needed
- salt and pepper to taste
Potato Latkes I
By sunriseko
Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible
- 2 cups peeled and shredded potatoes
- 1 tablespoon grated onion
- 3 eggs, beaten
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 cup peanut oil for frying