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Sloppy Joes

Sloppy Joes

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Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat ...

  • 1 pound extra-lean ground beef
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 red pepper, diced
  • 1 can small red beans or pinto beans, preferably low sodium drained and rinsed
  • 1 1/2 cups no-salt-added tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon red wine vinegar
  • 1 tablespoon molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon mustard powder
  • 3/4 teaspoon salt
  • Freshly ground black pepper
  • 8 whole-wheat burger buns
0/5 (0 Votes)

"Off the Hook" Cocktail Spread

Off the Hook Cocktail Spread

By

Preheat the oven to 400 degree F

  • 2 pounds fresh or frozen white flesh fish (like cod or halibut) fillets, thawed and skinned
  • 2 cups mayonnaise
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon white pepper
  • 1/8 teaspoon lemon juice
  • 2 cups diced celery (4 stalks)
  • 1 medium-sized red bell pepper, diced (about 2/3 cup)
  • 1/2 cup cocktail sauce
4.8/5 (6 Votes)

Peanut Butter and Banana Frosting

Peanut Butter and Banana Frosting

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1. Combine margarine, shortening, peanut butter, milk, and butter flavoring

4/5 (1 Votes)

RATATOUILLE

RATATOUILLE

By

In a colander, toss eggplant with salt to let bitter juices drain off for 20 minutes

  • 1 EGG PLANT ( 1 1/2 TO 2 POUNDS ) Peeled and cut in 1-inch cubes
  • 1/2 about 1/2 cup olive oil divded
  • 2 zucchini cut into 1/4-inch slices
  • 1 large red bell pepper, cored, seeded and sliced
  • 1 large bell pepper, cored, seeded and sliced
  • 1 large onion, sliced
  • 2 cups tomatoes, chopped peeled and seeded
  • 1 tablespoon tomato paste
  • 1 tablespoon minced garlic
  • 1/2 cup minced fresh basil leaves (or 2 teaspoons dried)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • salt and freshly ground pepper
4/5 (1 Votes)

Cherry-Pecan Ring

Cherry-Pecan Ring

By

1 Heat oven to 400°F. Spray 8- or 12-cup fluted tube cake pan with cooking spray

  • 1/3 cup butter or margarine, melted
  • 1/3 cup packed brown sugar
  • 1 jar (6 oz) maraschino cherries (about 25 cherries), drained, stems removed
  • 1/3 cup pecan halves
  • 2 cups Original Bisquick® mix
  • 2 tablespoons granulated sugar
  • 2/3 cup milk
  • 2 tablespoons butter or margarine, softened
  • 1 egg
  • 1 cup powdered sugar
  • 4 teaspoons water
  • 1/2 teaspoon vanilla
4.8/5 (5 Votes)

Creole-Style Stuffed Mushrooms

Creole-Style Stuffed Mushrooms

By

Preheat oven to 350°F. Lightly coat a jelly roll pan with cooking spray

  • 1 spray(s) olive oil cooking spray
  • 1 pound(s) button mushrooms, about 24 large mushrooms
  • 1 tsp olive oil
  • 1/4 cup(s) uncooked onion(s), chopped
  • 1/4 cup(s) sweet red pepper(s), chopped
  • 10 oz chopped frozen spinach, thawed and drained
  • 2 1/2 slice(s) whole wheat bread, chopped into bread crumbs
  • 1 tsp Creole seasoning, or Cajun seasoning
  • 1/4 tsp ground turmeric
4.6/5 (8 Votes)

Buffalo Chicken Bread

Buffalo Chicken Bread

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Cut chicken into cubes. Season with salt and pepper

  • 2 boneless chicken breasts
  • 1 tsp. olive oil
  • 1 pizza dough (I used store bought and let it sit out for about 20 minutes)
  • 8 oz. of shredded mozzarella cheese (I used part skim)
  • 3 oz. of shredded cheddar cheese
  • 1/2 cup of Franks Wing Sauce
  • 1/3 cup of ranch or blue cheese dressing
4.8/5 (9 Votes)

Creamy Chicken-Vegetable Casserole

Creamy Chicken-Vegetable Casserole

By

Preheat oven to 350 degrees F

  • 2 cups sliced fresh mushrooms
  • 3/4 cup chopped red or yellow sweet pepper, or combination
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried thyme or marjoram, crushed
  • 1/4 teaspoon black pepper
  • 2 cups milk
  • 1 (10 ounce) package frozen chopped spinach, thawed and well drained
  • 2 cups cooked brown or white rice
  • 2 (6 ounce) packages Tyson® Grilled & Ready® Refrigerated Diced Chicken Breast
  • 1/2 cup finely shredded Parmesan cheese
4.2/5 (6 Votes)

Cajun Cabbage Stew

Cajun Cabbage Stew

By

Saute the onion, bell pepper and celery in the bacon drippings or butter until softened; add the garlic and cook a...

  • 1/2 tablespoon of bacon drippings or butter
  • 1 cup of chopped onion
  • 1/4 cup of chopped green bell pepper
  • 1 stalk (rib) of celery, chopped
  • 2 teaspoons of chopped garlic
  • 1/2 pound of ground pork or beef
  • 1/2 pound of of mild andouille or other spicy smoked sausage
  • 6 cups of water
  • 3 teaspoons of chicken or beef bouillon or base (like Better Than Bouillon)
  • 1 (10 ounce) can of diced tomatoes with green chilies (like Rotel), undrained
  • 1 medium head of cabbage, halved, cored and sliced
  • 1 large carrot, scraped and diced
  • 1 large potato, peeled and diced
  • Splash of apple cider vinegar
  • 1/2 teaspoon of dried basil
  • 1 teaspoon of dried parsley
  • Kosher salt and freshly cracked black pepper, to taste
  • 1/4 to 1/2 teaspoon of Cajun seasoning, or to taste
4.5/5 (11 Votes)

15-Minute Garlicky Baked Shrimp

15-Minute Garlicky Baked Shrimp

By

1. Pre-heat the oven to 400ºF

  • 1 1/4 pounds extra large shrimp (about 24 -26 per pound), peeled and deveined
  • Zest of one lemon
  • 3 – 4 garlic cloves, minced
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt, optional
  • 2/3 cup panko breadcrumbs
  • 2 tablespoons butter, melted
  • 2 tablespoons grated Parmesan cheese
  • 1/8 teaspoon black pepper
  • Fresh parsley for garnish, optional
4.3/5 (11 Votes)