Rossboys' profile page
Recipes
Deep Dish Sausage Pizza
By rossboys
Kraft Foods
- 1/2 lb Italian sausage
- 1/2 cup chopped onions
- 1/2 cup chopped green peppers
- 1/2 cup pizza sauce
- 1 can (13.8oz) refrigerated pizza dough
- 1 pkg (8oz) Mozzarella cheese, shredded
Instant Pot Pork Chops
By rossboys
1. Season pork chops with salt and pepper
- 4 thick pork loin chops, bone-in
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tbsp. olive oil
- 1 cup unsalted chicken broth or water
- Parsley for garnish
Easy 1-2-3 Fish Bake
By rossboys
HEAT oven to 425ºF. TOSS potatoes with oil; place, cut sides down, on half of parchment-covered rimmed baking she...
- 1 lb. red new potatoes, cut in half
- 1 tsp. olive oil
- 1 lb. fresh asparagus spears, trimmed
- 4 tilapia fillets (1 lb.)
- 1/4 cup KRAFT Tuscan House Italian Dressing, divided
- 1 Tbsp. KRAFT Grated Parmesan Cheese
- 1 tsp. chopped fresh parsley
- 1/2 lemon, cut into 4 wedges
Grilled Chicken with Basil Dressing
By rossboys
Giada de Laurentiis
- 2/3 cup extra-virgin olive oil
- 3 Tbsp fresh lemon juice, plus 1/4 cup
- 1 1/2 tsp fennel seeds, coarsely crushed
- 1 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 3 bone-in, skin-on chicken thighs
- 3 bone-in, skin-on chicken breasts
- 1 cup lightly packed fresh basil leaves
- 1 large garlic clove
- 1 tsp grated lemon peel
Crab and Ricotta Cannelloni (Giada De Laurentis)
By rossboys
Cook pasta according to pkg directions until tender but still firm to the bite, stirring occasionally about 8 to 10...
- Bechamel Sauce:
- 1 8oz box cannelloni or manicotti pasta (~ 12 shells)
- 1 cup whole milk ricotta cheese
- 3/4 cup grated Parmesan cheese, plus 1/4 cup for sprinkling
- 1 egg yolk
- 1/2 cup chopped fresh basil leaves
- 1 lb lump crabmeat
- 1/4 tsp salt
- 1/4 tsp freshly ground white pepper
- 5 Tbsp unsalted butter
- 1/2 cup flour
- 4 cups whole milk, warmed
- 1/2 tsp salt
- 1/4 tsp freshly ground white pepper
- Pinch freshly grated nutmeg
Hearty Lentil and Sausage Soup
By rossboys
Heat oil in a large pot over medium heat
- 1 Tbsp EVOO
- 2 carrots, chopped
- 1 celery stalk, chopped
- 1/2 med yellow onion, chopped
- 2 cloves garlic, finely chopped
- 1/2 lb sweet or hot Italian sausage, casings removed (or substitute turkey sausage)
- 1 c (about 7 oz) dried French or brown lentils, picked through and rinsed
- 2-1/2 c low-sodium beef broth
- 2-1/2 c low -sodium mushroom or chicken broth
- 1 med tomato, chopped, juice reserved
- 1 c dry red wine
- pinch crushed red chile flakes
- 1/4 lb baby spinach, roughly chopped
- 1/4 tsp fine sea salt
- 1/4 tsp ground black pepper
- 1 Tbsp chopped fresh thyme
- 6 tsp grated Parmigiano-Reggiano cheese, for garnish
Pink Lemonade Layer Cake
By rossboys
Paula Deen
- 1 cup (2 sticks) unsalted butter, softened, plus more, for coating pans
- 1 (18 1/4-ounce) box white cake mix
- 1 tsp finely grated lemon zest
- 2 tsp vanilla extract
- 3 Tbsp sweetened pink lemonade drink powder
- 1 lb confectioners' sugar
- 5 Tbsp frozen pink lemonade concentrate
- 1 tsp vanilla
- 1 tsp finely grated lemon zest
Black Forest Cake
By rossboys
Lynn Morford from Sherman, Illinois was a finalist in the "Bake-a-Cake" category in the Blue Ribbon Culinary Contes...
- Cherry Topping:
- 2 cups plus 2 Tbsp all-purpose flour
- 1-1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 2 cups granulated sugar
- 3/4 cup cocoa
- 3 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 Tbsp vanilla
- 2 (20oz) cans tart pitted cherries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp vanilla
- Frosting:
- 3 cups whipping cream
- 1/3 cup powdered sugar
Strawberry Scones
By rossboys
Food Network - Barefoot Contessa
- 4 cups plus 1 Tbsp all-purpose flour
- 2 Tbsp sugar, plus additional for sprinkling
- 2 Tbsp baking powder
- 2 tsp salt
- 3/4 lb cold unsalted butter, diced
- 4 extra-large eggs, lightly beaten
- 1 cup cold heavy cream
- 3/4 cup small-diced dried strawberries
- 1 egg beaten with 2 Tbsp water or milk, for egg wash
Santa Fe Chicken Casserole
By rossboys
Philadelphia Cooking Creme recipe
- 3 cups shredded cooked chicken breasts
- 1 can (15oz) black beans, rinsed
- 1 can (14.5oz) no-salt added diced tomatoes, drained
- 2 green onions, sliced
- 1 tub (10oz) Philadelphia Santa Fe Blend Cooking Creme, divided
- 3 flour tortillas (6")
- 3/4 cup Mexican style finely shredded four cheese, divided