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Recipes
Garlic and Parmesan Cheese Dressing
By rossboys
Mix ingredients together and serve at room temperature
- 2 cloves minced garlic
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dry mustard
- 2 Tbsp lemon juice
- 1/2 cup olive oil
- 1/4 cup Parmesan cheese
Andouille Sausage Cajun Scramble
By rossboys
Johnsonville recipes
- 1/2 package (13.5 ounce) JOHNSONVILLE® Andouille Fully Cooked Sausage, coin sliced
- 6 large eggs, beaten
- 1 teaspoon Cajun spice blend
- 2 tablespoons Pompeian OlivExtra® Premium oil blend
- 1 small Klondike Rose® potato, 1/4 inch dice
- 1 small onion, chopped (1/2 cup)
- 1 medium green pepper, chopped (1/2 cup)
- 1/2 cup Pepper Jack cheese, shredded
- 1/2 cup salsa, (mild, medium or hot to taste
Crustless Pepper Quiche
By rossboys
Imagine a favorite comfort food that’s lighter, easier to digest and just as easy to make
- 4 large eggs
- 2 large bell peppers, diced
- 1 jalapeño or other hot pepper, optional
- 1 onion, shredded (or another crunchy vegetable such as celery)
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 cup Swiss or American hard cheese, shredded
- Salt and pepper, to taste
Quinoa & Chia Oatmeal
By rossboys
To make the hot cereal dry mix: Combine oats, wheat and/or barley flakes, quinoa, dried fruit, seeds, cinnamon and ...
- 1 cup rolled wheat and/or barley flakes
- 1 cup quinoa
- 1 cup dried fruit, such as raisins, cranberries and/or chopped apricots
- ½ cup chia and/or hemp seeds
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
Creamy Chicken Bow-Tie & Vegetables
By rossboys
Cook pasta as directed on package
- 3 cups farfalle (bow-tie pasta), uncooked
- 1 lb boneless skinless chicken breasts, cut into bite-size pieces
- 2 cloves garlic, minced
- 1 lb frozen mixed vegetables (carrots, broccoli, cauliflower), thawed.
- 3/4 cup fat-free reduced-sodium chicken broth
- 1/2 cup (1/2 of 8 oz tub) Philadelphia chive & onion 1/3 less fat than cream cheese
- 1/4 cup grated Parmesan cheese
Philadelphia Double Chocolate Cheesecake
By rossboys
Heat oven to 325 deg. Mix crumbs and butter; press onto 13x9" pan lined with foil
- 24 OREO cookies, crushed (about 2 cups)
- 1/4 cup (1/2 stick) butter or margarine, melted
- 4 pkg (8 oz each) cream cheese, softened
- 1 cup sugar
- 2 Tbsp flour
- 1 tsp vanilla
- 1 pkg (8 squares) Baker's semi-sweet chocolate melted, cooled
- 4 eggs
- 1/2 cup blueberries
Beef Stroganoff (mom's recipe)
By rossboys
Cut steak into 2 x 1/4" strips
- 2 lb sirloin steak, sliced 1/4" thick
- 1/2 C butter
- 2 C coursely chopped onion
- 2 cloves minced garlic
- 1/2 lb fresh mushrooms, sliced
- 2 Tbsp flour
- 1/2 tsp salt
- dash of pepper
- 14 1/2 oz can beef broth
- 1/4 C dry white wine
- 1 C sour cream
- 1 tsp worcestershire sauce
- chopped parsley or fresh dill
Pork Roast ala Russo
By rossboys
from The Trouble with Mary by Millie Criswell
- 1 5-6 lb pork tenderloin
- 3 garlic cloves, cut into slivers
- salt and pepper to taste
- 2 cups apple wine, juice, or cider
Ratatouille Stuffing Bake
By rossboys
HEAT oven to 350ºF. HEAT oil in large skillet on medium-high heat
- 1 Tbsp. olive oil
- 2 yellow squash, cut lengthwise in half, then sliced crosswise
- 2 green peppers, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz.) diced tomatoes, undrained
- 1/2 cup coarsely chopped fresh basil
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
Chicken Enchiladas
By rossboys
Preheat oven to 350deg. Line a large baking pan with Reynolds Wrap heavy duty foil
- 2-1/2 cups chopped cooked chicken
- 1 10-3/4oz cream of chicken soup
- 1 cup sour cream, divided
- 1-1/2 cups shredded cheese
- 1/4 cup chopped cilantro
- 12 - 6 " flour tortillas
- 1-1/2 cups salsa