Belinda's profile page
Recipes
Tuscan Chicken
By Belinda
Heat a large, deep skillet over medium high heat
- 2 pounds boneless, skinless chicken thighs
- 1 1/2 pounds chicken breast tenderloins
- Salt and pepper
- 3 tablespoons extra-virgin olive oil
- 6 cloves garlic, crushed
- 3 tablespoons white wine vinegar
- 2 tablespoons butter
- 2 shallots, chopped
- 6 sprigs fresh rosemary, finely chopped
- 2 tablespoons flour
- 1 cup dry white wine
- 2 cups beef broth (yes, beef broth)
Kathy's Taco Dip
By Belinda
Mix together (except cheese) with a hand mixer
- 8 oz sour cream
- 8 oz cream cheese
- Can of refried beans
- 1 tsp taco seasoning
- 20 shakes of tabasco sauce
- Cheddar or jack cheese
Seven Layer Bars
By Belinda
Preheat over to 350 degrees
- 1 can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 cup shredded coconut
- 1 1/2 cups graham crackers, crumbled
- 1/2 cup creamery butter
- 1 cup chopped walnut
Bread and Butter Pickles
By Belinda
1. In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt
- 25 * 25 cucumbers, thinly sliced
- 6 * 6 onions, thinly sliced
- 2 * 2 green bell peppers, diced
- 3 * 3 cloves garlic, chopped
- 1/2 * 1/2 cup salt
- *
- 3 * 3 cups cider vinegar
- 5 * 5 cups white sugar
- 2 * 2 tablespoons mustard seed
- 1 1/2 * 1 1/2 teaspoons celery seed
- 1/2 * 1/2 teaspoon whole cloves
- 1 * 1 tablespoon ground turmeric
Quick Creamy Tomato Soup
By Belinda
Combine broth and tomatoes in a medium saucepan over moderate heat
- 2 (15-ounce) containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)
- 1 (28-ounce) can concentrated crushed tomatoes
- 1 cup heavy cream
- Coarse salt and black pepper
- 20 leaves fresh basil, cut into chiffonade, for garnish
Sage Pork Chops
By Belinda
1.Season pork generously with salt and pepper
- 4 boneless pork loin chops (6 ounces each)
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium shallot, minced
- 1 teaspoon chopped fresh sage or 1/4 teaspoon dried
- 1/4 teaspoon dried thyme leaves
- 1/2 cup dry white wine
Easy Crab Bisque
By Belinda
This is a time saver and very tasty
- 1 can condensed cream of celery soup
- 1 12 ounce can evaporated milk
- 1 6 ounce can crab meat, drained
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
Mini Cheese Cakes
By Belinda
The crust is a vanilla wafer
- 12 vanilla wafers
- 2 8oz pkg cream cheese
- 1/2 cup sugar
- 1 tsp vanilla
- 2 eggs
Lemon-Herb Vinegar
By Belinda
This is a great homemade gift idea
- 2 quarts white wine vinegar or red wine vinegar
- Peel of 2 lemons cut into thin strips
- 4 large sprigs of fresh herbs
- 4 large garlic cloves, optional
- 4 small hot red or green peppers, optional
Shrimp Scampi Pizza
By Belinda
In a large skillet, heat the olive oil over medium-low heat
- 3 tablespoons extra-virgin olive oil
- 12 cloves garlic, 8 smashed and peeled and 4 finely chopped
- 1 bunch flat-leaf parsley, trimmed
- One 15-ounce container ricotta cheese
- 1/2 cup grated parmesan cheese, plus more for sprinkling
- 2 pounds shrimp—peeled, deveined and chopped
- Salt and pepper
- 1 baguette, split lengthwise and quartered crosswise