AshleyRuss' profile page
Recipes
Parmesan Rice
By AshleyRuss
1 In a medium saucepan with a lid, bring 1 cups water to a boil
- 1 cup long-grain white rice
- coarse salt
- 2 tablespoons butter
- 3 tablespoons grated
- Parmesan cheese
- 1/4 cup fresh flat-leaf parsley,
- chopped
Creamy Carrot Soup
By AshleyRuss
1. In a large saucepan, heat the olive oil
- 1 Tablespoon Olive Oil
- 1 medium onion, chopped
- 1 large baking potato, peeled and cut into 1-inch chunks
- 1 pound carrots, peeled
- 2 cans (14 oz) chicken broth
- 1 cup milk
- salt
- ground pepper
Jambalaya
By AshleyRuss
Saute onion, green pepper, and garlic in butter in a large pot covered until tender
- 2 Tbls. All-purpose flour
- 2 1/2 c water
- 1/2 c. dry white wine
- 2 Tabls. Chopped fresh parsley
- 1 bay leaf, crushed
- 1/2 teaspoon red pepper
- 11/4 teaspoon salt
- Pepper to taste
- 5 c. peeled, diced tomatoes
- 2 c. uncooked regular rice
- 1 Ib. Polish sausage, cut into 1/4-inch slices
- 4 whole chicken breasts, bones, skinned, cut into bite-size pieces
- 1/2 Ib. fresh shrimp, peeled and de-veined (optional)
Vegetable Risotto
By AshleyRuss
Cut onion, squash, bell peppers, and carrots into thin strips
- 1 medium onion
- 1 small squash
- 1 small green pepper
- 1 small red pepper
- 1 small yellow pepper
- 2 medium carrots
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary
- 16 ounces arborio rice uncooked
- 4 cans chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon ground white pepper
- white wine
Three-Cheese Pasta Bake
By AshleyRuss
Preparation 1. Preheat oven to 350°
- Prep: 20 min., Cook: 7 min., Bake: 15 min.
- Yield: Makes 4 servings
- Ingredients
- 1 (8-oz.) package penne pasta
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- 1/2 cup half-and-half
- 1/2 cup (4 oz.) shredded white Cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 cup (8 oz.) shredded Gruyère cheese, divided*
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Pinch of ground nutmeg
Dijon Chicken
By AshleyRuss
Preparation 1. Sprinkle chicken with salt and pepper
- Ingredients
- 6 skinned and boned chicken breasts (about 2 lb.)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons butter
- 1 medium-size red bell pepper, cut into thin strips
- 1 medium-size sweet onion, diced
- 1 (14 1/2-oz.) can chicken broth
- 3 tablespoons all-purpose flour
- 3 tablespoons Dijon mustard
Mash Potatoes
By AshleyRuss
Prepare frozen mashed sweet potatoes according to package directions
- Potatoes
- Sage
- Butter
- Salt & Pepper
Easy Skillet Cordon Bleu Chicken
By AshleyRuss
Preparation 1. Combine breadcrumbs, pepper, and salt in a large zip-top plastic freezer bag
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Yield: Makes 4 to 6 servings
- Ingredients
- 1/2 cup Italian-seasoned breadcrumbs
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 8 chicken tenders (about 1 lb.)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 Canadian bacon slices, cut into thin strips
- 4 Swiss cheese slices, halved
Easy Blackberry Cobbler
By AshleyRuss
Heat oven to 375@ F. Butter an 8-inch square baking dish
- Butter for the baking dish
- 3 half-pint containers fresh
- blackberries or one 16-ounce
- bag frozen unsweetened
- blackberries, thawed
- 2 tablespoons confectioners' sugar
- 2 cups pancake mix
- 1 cup whole milk
- 2 large eggs
- 1 7- or 8-ounce container
- whipped cream
Lemon Herb Butter Chicken
By AshleyRuss
Set up grill for direct cooking over medium heat
- 1 stick butter
- 1 1/2 tablespoons lemon-herb chicken sauce mix (recommended: McCormick)
- 2 tablespoons lemon juice (about 1/2 lemon)
- 3 1/2 pounds whole chicken, quartered
- Garlic salt, to taste (recommended: Lawry's)
- Lemon pepper, to taste (recommended: Lawry's)