Belinda's profile page
Recipes
Guacamole
By Belinda
Chop the flesh of the avocados roughly and mix vigorously with the other chopped ingredients, mashing it all togeth...
- 4 hass avocados
- 1 large tomato, chopped
- 1 medium onion, chopped
- 1/4 cup cilantro
- 2 jalapeño chillies with seeds ( make it 1 with seeds for lesser heat, and remove seeds for mild)
- Juice from one lemon
- Salt and pepper
Sausage Balls
By Belinda
There are several recipes out there
- 2 lb. pork sausage
- 1 1/2 cups Bisquick or other all purpose baking mix
- 1/2 cup milk
- 4 cups (16 oz.) shredded sharp cheddar cheese
- 1/2 cup finely chopped onion (optional)
- 1/2 cup finely chopped celery (optional)
- Salt, pepper and garlic to taste
Horseradish Cream Sauce
By Belinda
In a small bowl stir together the sour cream, heavy cream, and horseradish
- 1 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup horseradish
Parmigiano Panko Herb Encrusted Chicken Breasts
By Belinda
Trim your chicken breasts of any excess fat
- 4 Chicken Breasts Pounded out to Roughly 1/4"
- Panko Flakes
- 1 1/2 Cups Freshly Grated Parmigiano Reggiano
- 2 Tbsps Dried Basil
- Salt & Pepper
- Extra Virgin Olive Oil
Avocado Sauce
By Belinda
Use as to accompany any Mexican dishes
- 2 Medium Avocados
- 1/4 cup sour cream
- 2 tablespoon diced green chilies
- 1 tablespoon fresh lemon juice
- 1 teaspoon hot sauce your choice (optional)
- 1/4 teaspoon salt
Classic Tomato Soup
By Belinda
1.In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, and season with salt and pe...
- 4 tablespoons (1/2 stick) butter
- 2 tablespoons olive oil
- 1 medium onion, chopped
- Coarse salt and ground pepper
- 1/4 cup all-purpose flour
- 3 tablespoons tomato paste
- 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
- 2 cans (28 ounces each) whole peeled tomatoes in juice (with basil if available)
Bacon-Cheese Corn Muffins
By Belinda
Preheat oven to 400 degrees
- 8 strips bacon
- 1 egg
- 1 cup milk
- 1/4 cup butter melted
- 1 can creamed corn
- 1 cup yellow cornmeal
- 1 cup flour
- 3 tablespoons sugar
- 3 tablespoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon hot sauce
- 1 1/2 cups grated cheddar cheese
Chicken Piccata with Lemon, Capers and Artichoke Hearts
By Belinda
Chicken Piccata with Lemon, Capers and Artichoke Hearts Copyright, 2006, Robin Miller, All rights reserved Show: ...
- 4 (4-ounce) boneless, skinless chicken breast halves
- Salt and ground black pepper
- 1/3 cup all-purpose flour
- 1/2 teaspoon finely grated lemon zest
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup dry white wine
- 1/2 cup reduced-sodium chicken broth
- 1 (14-ounce) can artichoke hearts, quartered
- 1/4 cup drained capers
- 1 cup quick-cooking brown rice
Reuben Noodle Bake
By Belinda
Grease or spray a 13x9-inch baking dish with cooking spray
- 8 ounces uncooked medium egg noodles
- 6 to 8 ounces thinly sliced deli corned beef
- 1 can (approx. 15 ounces) sauerkraut, drained and rinsed
- 2 cups shredded Swiss cheese
- 1/2 to 1 teaspoon caraway seeds, optional
- 1/2 cup Thousand Island dressing
- 1/2 cup milk
- 1 tablespoon prepared mustard
- 2 slices dark rye or pumpernickel bread
- 1 tablespoon melted butter
Oatmeal Cookies
By Belinda
Mix all ingredients. Spoon into 1 inch balls and place on an un-greased cook sheet
- 3 cups oats
- 2 cups flour
- 2 cups sugar
- 1 cup melted butter
- 5 T milk
- 2 eggs, beaten
- 1 tsp cinnamon
- 1 cup raisins
- 1 tsp baking soda
- 1 tsp salt