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Recipes
Buttermilk pancake mix (Alton Brown recipe)
By rossboys
Heat an electric griddle or frying pan to 350 deg
- Mix:
- 6 cups all-purpose flour
- 1-1/2 tsp baking soda
- 3 tsp baking powder
- 1 Tbsp kosher salt
- 2 Tbsp sugar
- Combine all ingredients in a lidded container. Shake to mix. Use within 3 months.
- Pancakes:
- 2 eggs, separated
- 2 cups buttermilk
- 4 Tbsp melted butter
- 2 cups pancake mix
Jack Cheese Breadsticks
By rossboys
Cooking Light
- 1/4 cup (1oz) finely shredded Monterey Jack cheese with jalapeno peppers
- 1/2 tsp ground cumin
- 1 (11oz) can refrigerated breadstick dough
- Cooking spray
Chili Crab and Tomato Dip
By rossboys
Squeeze any remaining liquid from the crabmeat
- 2 6oz cans crabmeat, drained
- 3/4 cup neufchatel or cream cheese
- 2 Tbsp chili sauce
- 2 tsp tomato paste
- 1 tsp grated lemon rind
- 2 tsp lemon juice
- 1 small onion, finely grated
- 3 green onions, finely sliced
- 1 tomato, seeded & finely chopped
Matt's Minestrone
By rossboys
from The Trouble with Mary by Millie Criswell
- 1 onion, chopped
- 4 cloves minced garlic
- 1/4 cup olive oil
- 1 cup chopped zucchini
- 2 potatoes, diced
- 3 carrots, sliced
- 8 cups beef stock
- 3 cups chopped canned tomatoes
- 1 cup kidney beans, canned
- 1 cup garbanzo beans
- 2 cups water
- basil, parsley, oregano to taste
- salt and pepper to taste
- 1/2 lb small pasta shells
Mexican Rice II
By rossboys
1. Heat oil in a large saucepan over medium heat and add rice
- 3 Tbsp vegetable oil
- 1 C uncooked long-grain rice
- 1 tsp garlic salt
- 1/2 tsp cumin
- 1/4 C chopped onion
- 1/2 C tomato sauce
- 2 C chicken broth
Split Pea Soup (Slow Cooker)
By rossboys
Layer ingredients in slow cooker in the order given; pour in water
- 1 (16oz) pkg dried green split peas, rinsed
- 1 meaty hambone, 2 ham hocks, or 2 cups diced ham
- 3 carrots, peeled and sliced
- 1/2 cup chopped onion
- 2 ribs of celery plus leaves, chopped
- 1 or 2 cloves garlic, minced
- 1 bay leaf
- 1/4 cup fresh parsley, chopped, or 2 tsp dried parsley flakes
- 1 Tbsp seasoned salt
- 1/2 tsp fresh pepper
- 1-1/2 qts hot water
Dilly Seafood Pasta Salad
By rossboys
For dressing, zest whole lemon
- Dressing:
- 1 lemon
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 Tbsp Pantry All-Purpose Dill Mix
- Salad:
- 2 cups (5 oz) uncooked medium shell pasta
- 1 cup cucumber, scored and sliced
- 1/2 cup red bell pepper, chopped
- 1/2 cup carrot, coarsely chopped
- 1/4 cup green onions with tops, thinly sliced
- 1/2 lb (8 oz) shelled, deveined cooked medium shrimp
- 1/4 tsp salt
Baked Potato Soup
By rossboys
Cooking Light
- 4 baking potatoes (about 2-1/2 lbs)
- 2/3 cup all-purpose flour
- 6 cups 2% reduced-fat milk
- 1 cup (4oz) reduced-fat shredded extra-sharp cheddar cheese, divided
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup reduced-fat sour cream
- 3/4 cup chopped green onions, divided
- 6 bacon slices, cooked and crumbled
Instant Pot Chicken Thighs
By rossboys
Lay the chicken thighs out on a cutting board and season with salt, pepper, garlic powder, and smoked paprika
- 6-8 Bone in Chicken Thighs, skin removed
- Salt and pepper to taste
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 2 tablespoons Avocado oil
- 1 Cup water
Zucchini Tomato Breakfast Bake
By rossboys
1.Preheat oven to 400º F and lightly grease a 9x13-inch baking dish
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes
- 1 small onion, chopped
- 1 1/2 pounds zucchini, finely chopped (about 3 medium)
- 1 can cannellini beans (10 oz.), rinsed and drained
- 8 eggs
- 1/2 cup fresh basil, chopped (or 2 tablespoons dried)
- 1 cup parmesan cheese, grated
- 1 pound ripe tomatoes, sliced (about 3 medium)
- kosher salt and freshly ground pepper, to taste