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Recipes
Chicken Spaghetti
By slane2
Cook 1 cut up fryer and pick out the meat to make two cups
- 2 cups Cooked Chicken
- 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
- 2 cans Cream Of Mushroom Soup
- 2 cups Grated Sharp Cheddar Cheese
- 1/4 cups Finely Diced Green Pepper
- 1/4 cups Finely Diced Onion
- 1 jar (4 Ounce) Diced Pimentos, Drained
- 2 cups Reserved Chicken Broth From Pot
- 1 teaspoon Lawry's Seasoned Salt
- 1/8 teaspoons (to 1/4 Teaspoon) Cayenne Pepper
- Salt And Pepper, to taste
- 1 cup Additional Grated Sharp Cheddar Cheese
Buttered Rosemary Rolls
By slane2
Spray a small iron skillet with cooking spray (or coat with olive oil)
- Frozen, Unbaked Dinner Rolls
- Melted Butter, Regular, Salted
- Fresh Rosemary, Coarsely Chopped
- Coarse Sea Salt
Peanut Butter Cookies
By slane2
Cream butter, add sugars, mix well
- 1 C butter
- 1 t vanilla
- 1 C brown sugar, packed
- 1 C white sugar
- 2 eggs
- 1 C peanut butter
- 3 C all-purpose flour
- 2 t baking powder
- 1/2 t salt
Cheesy Rice Fritters
By slane2
Line a baking sheet with parchment paper
- 1 cup arborio rice
- 3 slices bacon, chopped
- 1 cup shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1 large egg, lightly beaten
- Salt and pepper
- 1/2 cup seasoned breadcrumbs
- 1/4 cup extra-virgin olive oil
- One 10-ounce bag spinach, coarsely chopped
- 1 pinch crushed red pepper
Creamed Chicken with Gnocchi Dumplings
By slane2
Cook the gnocchi according to package directions; drain
- One 1-pound package potato gnocchi
- 4 tablespoons butter
- 1 onion, finely chopped
- 1 red bell pepper, chopped
- 12 ounces skinless, boneless chicken breast, cut into thin strips
- Salt and pepper
- 2 tablespoons flour
- 1 cup half-and-half
- 1 cup chicken broth
- 2 green onions, chopped
Stuffing Squares
By slane2
Position a rack in the upper third of the oven and preheat to 400 F
- 1 sleeve saltine crackers
- 5 T unsalted butter
- 8 oz. white mushrooms, thinly sliced
- 1 large onion, finely chopped
- 1 1/2 t salt
- 1/2 t pepper
- 2 carrots, coarsely shredded (about 1 cup)
- 2 ribs celery, coarsely shredded (about 1/2 cup)
- 1/4 t baking soda
- 2 large eggs, lightly beaten
Beef Stew (Slow Cooker)
By slane2
Place meat in slow cooker
- 2 pounds beef stew meat, cut into 1 inch cubes
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 clove garlic, minced
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1 onion, chopped
- 1 1/2 cups beef broth
- 3 potatoes, diced
- 4 carrots, sliced
- 1 stalk celery, chopped
BLT Turkey Risotto
By slane2
In a medium saucepan, bring the turkey stock to a boil
- 6 cups turkey stock or chicken broth
- 1 stick (4 ounces) unsalted butter
- 4 ounces sliced pancetta, cut into 1/2-inch pieces
- 1 onion, finely chopped
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1 1/2 cups shredded turkey or chicken meat
- 1 cup halved grape tomatoes
- 4 cups baby arugula (about 4 ounces), chopped
- 3/4 cup grated parmigiano-reggiano cheese
- Salt and pepper
Bean Salad
By slane2
Combine all salad ingredients in a large bowl
- Salad:
- 2 C fresh or frozen cut green beans, cooked
- 1 can (19 oz.) chickpeas, rinsed and drained
- 1 can (19 oz.) black beans, rinsed and drained
- 1 can (19 oz.) kidney beans, rinsed and drained
- 1 C whole-kernel corn, cooked
- 1 C diced red onions
- 1 C diced red bell pepper
- 1/2 C chopped fresh parsley
- Dressing:
- 1/4 C safflower or olive oil
- 1/4 C cider or white vinegar
- 2 T sugar
- 1 t dijon
- 1/2 t celery seed
- 1/4 t each salt and pepper
BLT Creamy Mac 'n' Cheese
By slane2
Preheat the oven to 500°
- Salt 1 pound ziti rigati pasta
- Extra-virgin olive oil for drizzling
- 6 slices bacon, chopped
- 2 leeks—trimmed, halved and sliced
- 2 large cloves garlic, chopped
- 1/2 teaspoon crushed red pepper
- 3 tablespoons tomato paste
- Two 3-ounce bricks cream cheese, cut into pieces
- 1 1/2 cups shredded asiago or parmigiano-reggiano
- 1/2 pint cherry tomatoes, quartered
- 2 cups baby arugula
- 1 cup basil leaves, torn
- Juice of 1/2 lemon