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Recipes
Kathy's Breakfast Cassarole
By sunriseko
Cook grits according to package directions
- 3 C. water
- 1 C. grits
- 1/2 tsp salt
- 1 lb bulk sausage
- 1 c. Mexican cheese
- 1 c. green chiles
- 1/2 c. cooked collards or spinach
- 1/4 t. Tabasco
- 3 eggs
- 1 C. sour cream
Overnight Blueberry French Toast Casserole
By sunriseko
Mix cream cheese, confectioners' sugar, 2 tablespoon milk, and 1 teaspoon vanilla extract in a bowl until smooth an...
- 1 (8 ounce) package cream cheese, softened
- 1 cup confectioners' sugar
- 2 tablespoons milk
- 1 tablespoon vanilla extract, divided
- 2 cups blueberries, divided
- 2 loaves French bread, cubed
- 2 cups milk
- 8 eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Santa Cruz Chili con Carne
By sunriseko
Chili Colorado
- 4 lbs. beef. cubed
- 2 qts. water
- 1 T. salt
- 2 T. shortening or oil
- 3 T. flour
- 2 c. Santa Cruz Chili Paste
- 1/2 ts. garlic
- 1/2 T. oregano
- 1/3 t. cumin
- 2 C. meat broth
Chef John's Irish Pork Stew
By sunriseko
Season pork cubes with salt and black pepper
- 1 (2 1/2 pound) boneless pork shoulder, cut into 2-inch cubes
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 bay leaf
- 3/4 teaspoon caraway seed
- 1 (12 fluid ounce) bottle dark beer (such as Guinness®)
- 2 cups chicken broth
- 3 carrots, cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons balsamic vinegar
- 12 Brussels sprouts, halved
- 3 cups mashed potatoes, or as needed
- 1 teaspoon chopped fresh flat-leaf parsley, or to taste
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
Oven Pot Roast
By sunriseko
Preheat oven to 325 degrees F (165 degrees C)
- 1/2 cup all-purpose flour
- ground black pepper to taste
- 3 1/2 pounds rump roast
- 1/4 cup butter
- 1/2 (1 ounce) envelope dry onion soup mix
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup dry vermouth
Spinach Enchiladas Verde
By sunriseko
Preheat the oven to 350 degrees F (175 degrees C)
- 1 cup light sour cream
- 1 (7 ounce) can green salsa
- 1 bunch fresh spinach, rinsed and thinly sliced
- 2 cups shredded Monterey Jack cheese
- 1 (10 ounce) package corn tortillas
Hearty Minestrone Soup Recipe
By sunriseko
In a large saucepan, cook the sausage until no longer pink
- 1 pound Johnsonville® Mild Italian Links or Ground Sausage
- 2 cups sliced celery
- 1 cup chopped onion
- 6 cups chopped zucchini
- 1 can (28 ounces) diced tomatoes, undrained
- 1-1/2 cups chopped green pepper
- 1-1/2 teaspoons Italian seasoning
- 1-1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
Quick and Easy Green Chile Chicken Enchilada Casserole
By sunriseko
Preheat oven to 350 degrees F (175 degrees C)
- 4 skinless, boneless chicken breast halves
- garlic salt to taste
- 18 (6 inch) corn tortillas, torn in half
- 1 (28 ounce) can green chile enchilada sauce
- 1 (16 ounce) package shredded Monterey Jack cheese
- 1 (8 ounce) container reduced fat sour cream
Shrimp Lemon Pepper Linguini
By sunriseko
Bring a large pot of lightly salted water to a boil
- 1 (8 ounce) package linguine pasta
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup white wine
- 1 lemon, juiced
- 1/2 teaspoon lemon zest
- salt to taste
- 2 teaspoons freshly ground black pepper
- 1 pound fresh shrimp, peeled and deveined
- 1/4 cup butter
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil