Rossboys' profile page
Recipes
Spicy Crab Dip
By rossboys
Mix softened cream cheese and mayonnaise together in bowl
- 1 - 8oz container soft herb and garlic cream cheese
- 1 can crab meat, or fresh crab meat (6 oz)
- 3/4 cup mayonnaise
- 1 sm onion finely chopped
- 1-2 tsp Cayenne pepper to taste
BBQ Chicken Sandwiches
By rossboys
Rachel Ray
- 1 14 ounce bag coleslaw mix
- salt and pepper
- 2 1/2 pounds chicken thighs
- 1 cup plus 2 tbsp cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons ketchup
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon ground allspice
- 1 tablespoon EVOO
- 8 sandwich rolls
- 1 10 ounce bag potato chips, for serving
Washington Apple Cake
By rossboys
Kraftfoods
- 1 pkg (2-layer) yellow cake mix
- 1 pkg (3.4oz) Jell-O Vanilla Flavor Instant Pudding
- 4 eggs
- 2/3 cup water
- 1/2 cup oil
- 1 tsp ground cinnamon
- 1/2 cup plus 2 Tbsp sour cream, divided
- 3 Granny Smith apples (1 lb.), peeled, coarsely chopped
- 3/4 cup powdered sugar
- 1 tsp water
Coconut Milk-Braised Turkey with Rice
By rossboys
Rachel Ray
- 1 1/2 cups long-grain rice, rinsed
- 1 tablespoon EVOO
- 1 boneless turkey breast (2 1/2 lbs), sliced into 4 pieces
- 1 14 ounce can coconut milk, shaken
- 1/3 cup cider vinegar
- 1/3 cup soy sauce
- 1 large head garlic (about 10 cloves), smashed and peeled
- 3 bay leaves
- 1/4 teaspoon crushed red pepper
- 8 ounces baby spinach
Louisiana Red Velvet Cheesecake Bars
By rossboys
Kraftfoods
- 24 Oreo cookies, finely chopped (~ 2 cups)
- 1/4 cup butter, melted
- 6 squares Baker's Semi-Sweet Chocolate, divided
- 3 pkg (8oz each) cream cheese, softened
- 3/4 cup sugar
- 1 tsp vanilla
- 3 eggs
- 1 Tbsp red food coloring
Prime Rib of Beef
By rossboys
Cooks
- 6 to 8 lbs boneless beef rib roast
- 1 Tbsp onion salt
- 1 Tbsp granulated garlic powder
- 1 Tbsp paprika
- 1/2 Tbsp freshly ground pepper, preferably white
- 1/2 Tbsp thyme
- a few cloves of garlic, peeled and sliced
- olive oil
Slow-Cooked Salmon, Chickpeas and Mustard Greens
By rossboys
Salmon Preheat oven to 250°
- Salmon
- 2 tablespoons olive oil, plus more
- 1 15.5-oz. can chickpeas, rinsed
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 1 garlic clove, thinly sliced
- 1 bunch small mustard greens, ribs and stems removed, leaves coarsely chopped
- 1 teaspoon honey
- 4 6-oz. skinless salmon fillets
- Vinaigrette and Assembly
- 1/2 small shallot, very finely chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 1/4 cup vegetable oil
- 2 tablespoons capers, rinsed, patted dry
Spinach Ranch Dip
By rossboys
Kraftfoods
- 1 cup reduced fat or light sour cream
- 1/4 cup Kraft light ranch dressing
- 1 pkg (10oz) frozen chopped spinach, thawed, well drained
- 1 carrot, shredded
- 1/2 cup finely chopped yellow peppers
Slow Cooker Chili
By rossboys
Brown meat in skillet. Transfer to a crockpot or slow cooker
- 1 1/2 lb lean ground beef (96% lean-4% fat) or 1 1/2 lb 100% ground turkey breast
- 1/4 tsp garlic powder
- 1 28oz can no salt added tomatoes, undrained
- 2 medium onions, chopped
- 1 medium green pepper, diced
- 1 15oz can no salt added tomato sauce
- 1 1/2 C water
- 2 Tbsp chili powder
- 1 stalk celery, diced
- 1 1/2 tsp pepper
- 1/4 tsp lite salt
- 1 bay leaf
- 1 15oz can red kidney beans, drained and rinsed
Veal Piccata
By rossboys
Cooking Light
- 2 Tbsp all-purpose flour
- Dash of salt
- 1/4 tsp black pepper
- 1 Tbsp water
- 1 large egg white
- 1/3 cup Italian-seasoned breadcrumbs
- 4 (2oz) veal cutlets
- 2 tsp olive oil
- 1 cup fat-free, less-sodium chicken broth
- 1 tsp grated lemon rind
- 2 to 3 Tbsp fresh lemon juice
- 1 Tbsp capers, drained and rinsed
- Lemon wedges (optional)