Rossboys' profile page
Recipes
Bob Evans Make-Ahead Breakfast Casserole
By rossboys
Spread croutons on bottom of greased 13"x9" baking dish
- 5 oz bag seasoned croutons
- 1 lb Bob Evans Original Recipe Sausage Roll
- 4 eggs
- 2 1/4 cups milk
- 1 can (10-1/2oz) condensed cream of mushroom soup
- 1 pkg (10oz) frozen chopped spinach, thawed & squeezed dry
- 1 can (4oz) mushrooms, drained & chopped
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 tsp dry mustard
- Fresh herb sprigs and carrot strips (optional)
- Picante sauce or salsa (optional)
One Pan Mexican Quinoa
By rossboys
http://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 jalapeno, minced
- 1 cup quinoa
- 1 cup vegetable broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 cup corn kernels, frozen, canned or roasted
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 avocado, halved, seeded, peeled and diced
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leave
Bon Voyage Chicken
By rossboys
Heat oil in a large skillet over med-high heat
- 1 Tbsp olive oil
- 1-1/2 cups red bell pepper strips
- 2 cups chopped cooked chicken breast (~ 2 breasts)
- 1 Tbsp minced garlic
- 1 tsp chopped fresh oregano
- 1 (14.5oz) can diced tomatoes with Italian herbs
- 2 cups hot cooked ziti or penne
- 1/2 tsp freshly ground black pepper
- 1/4 cup thinly sliced fresh basil
- 1/4 cup grated fresh Parmesan cheese
Overnight Turkey, Cheddar & Parmesan Breakfast Casserole
By rossboys
Healthy cooking doesn't always mean using low-fat products
- 8 ounces spicy or sweet turkey sausage links, casings removed, meat crumbled
- 2 scallions, sliced
- 6 large eggs and 6 large egg whites
- 1 3/4 cups 1-percent milk
- Kosher salt and freshly ground black pepper
- 1 package (9-ounce) frozen chopped spinach, thawed and drained of excess liquid
- 3/4 cup cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 whole wheat baguette, cut into 3/4-inch cubes (about 4 cups)
- Cooking spray
Artichoke Dip
By rossboys
Preheat oven to 350 deg. Combine all ingredients except paprika
- 1 C mayonnaise
- 1 14oz can artichokes, drained & chopped
- 1 C grated Parmesan
- 1 Tbsp lemon juice
- 1/2 tsp garlic salt
- 2 green onions, finely chopped
- 8 drops hot sauce
- paprika
Colorful Frittata
By rossboys
In a skillet, saute the broccoli, mushrooms and onions in butter until tender
- 1 cup broccoli florets
- 3/4 cup sliced fresh mushrooms
- 2 green onions, finely chopped
- 1 Tbsp butter or margarine
- 1 cup cubed fully cooked ham
- 8 eggs
- 1/4 cup water
- 1/4 cup Dijon mustard
- 1/2 tsp Italian seasoning
- 1/4 tsp garlic salt
- 1-1/2 cups shredded cheddar cheese
- 1/2 cup chopped tomatoes
Chicken with Cheddar Cheese Sauce
By rossboys
Preheat oven to 350 deg. On a sheet of waxed paper, combine the flour and bread crumbs
- Sauce:
- 1/2 cup flour
- 1/4 cup dry bread crumbs
- 2 egg whites, lightly beaten
- 2 tbsp water
- 4 skinless, boneless chicken breast halves (4 oz each)
- 2 tbsp vegetable oil
- 2 tbsp margarine
- 1 tbsp flour
- 1 cup skim milk
- 1/2 cup reduced-fat cheddar cheese, divided
- Paprika for garnish
Michigan Apple Pie
By rossboys
Preheat the oven to 350 deg
- Crust:
- 1 pkg Pillsbury Refrigerated Pie Crust
- Filling:
- 4 Golden Delicious apples, peeled, cored, thickly sliced
- 3 Granny Smith apples, peeled, cored, thinkly sliced
- 1 Tbsp lemon juice
- 1 cup sugar
- 1 tsp salt
- 4 tsp cornstarch
- 2 tsp ground cinnamon
- 1/2 tsp apple pie spice
- 1/2 tsp ground nutmeg
- 3/4 cup dried Michigan cherries
- 2 Tbsp chilled, unsalted butter, cut into pieces
- Glaze:
- 1/2 cup buttermilk
- 1 cup sugar
- 1/2 cup unsalted butter
- 1 Tbsp light corn syrup
- 1/2 tsp baking soda
- 1 tsp Grand Marnier or Cointreau
Mixed Berry Bellinis
By rossboys
Paula Deen
- 1/4 cup sugar
- 1 12-ounce) package frozen mixed berries, thawed
- 1 (750 ml) bottle sparkling wine
Smashed Red Skin Potatoes
By rossboys
Boil potatoes until tender
- 4 lbs baby red potatoes, quartered
- 1-1/2 tsp salt
- 1 cup heavy cream
- 1 stick unsalted butter
- 1/2 cup sour cream
- 3/4 tsp pepper