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Recipes
Hot Crab Dip
By doodanger
prep time: 10 minutes ready in: 25 minutes Yields: 3 cups
- 1 pkg. (250g) softened light cream cheese
- 1 1/2 c. light swiss cheese
- 1/3 c. mayonnaise
- 1 can (120g) drained crabmeat
- 2 chopped green onions
Easy Shepherds Pie
By doodanger
Cook beef until browned, at medium high heat in frypan, stirring to separate meat
- 1 lb. lean ground beef
- 1 can cream of mushroom soup or cream of mushroom and garlic soup
- 1 bag frozen vegetable mixture (broccoli, cauliflower, carrots thawed)
- 1 tbsp. worchestershire sauce
- 3 cups hot mashed potatoes
Slow Cooker Cheesy Potato Soup
By doodanger
Prep time: 15 minutes Total time: 6 hours 45 minutes
- 1 bag (32oz) frozen southern style diced hash potatoes, thawed
- 1/2 cup frozen chopped onion (from 12 oz. bag) thawed
- 1 medium stalk celery, diced (1/2c)
- 1 carton (32oz) chicken broth
- 1 cup water
- 3 tbsp. all purpose flour
- 1 cup milk
- 1 bag (8oz) shredded cheddar cheese blend (2cups)
- 1/4 cup real bacon pieces
- 4 medium green onions, sliced (1/4c)
Chicken and Mussel Bouillabaisse
By doodanger
prep time: 15 minutes cooking time: 9 minutes
- 900 ml. carton chicken broth (about 3 2/3c) or 2 (10 oz/284ml) cans
- 2 cups (500ml) white wine
- 3 large leeks
- 2 tbsp. (30ml) bottled chopped garlic or 6 garlic cloves minced
- 1 tsp. (5ml) saffron threads or dried dillweed
- 1 tsp. (5ml) salt
- 3 skinless boneless chicken breasts
- 2 lbs. (1kg) fresh mussels
- 1 pint grape or cherry tomatoes, or 4 plum tomatoes , coarsely chopped
- 1/3 cup (75ml) chopped fresh dill (optional)
Foil-Pan Grilled Seafood and Rice
By doodanger
Heat barbecue to medium heat
- 3/4 cup extra virgin olive oil italian sun dried tomato dressing
- 1/2 cup chopped onions
- 1 can (28 oz./796 ml.) diced tomatoes, undrained
- 1 3/4 cups chicken broth
- 1 1/2 cups long grain white rice, uncooked
- 1 cup loosely packed fresh parsley
- 3 cloves garlic
- zest from 1 lemon
- 3/4 lb. (375g) cod fillets, cut into 1 inch chunks
- 3/4 lb. (375g) uncooked deveined peeled medium shrimp
- 1/3 cup grated parmesan cheese
Squash Risotto
By doodanger
Prep Time: 10 minutes Cook Time: 25 minutes
- 3 cups (750ml.) sodium reduced chicken broth or vegetable broth
- 1 butternut squash (1lb./500g.)
- 2 tbsp.(30ml.) olive oil
- 1 onion chopped
- 1 clove garlic, minced
- 1 tbsp. (15ml.) chopped fresh sage (or 1 tsp./5ml. dried
- 1/4 tsp. (1ml.) each salt and pepper
- 1 1/2 cups (375 ml.) arborio rice
- 1/2 cup (125ml.) white wine
- 1/2 cup (125ml.) grated parmesan cheese
- 1 tbsp. (15ml.) butter
Bacon Wraspped Chicken Appetizers
By doodanger
Heat oven to 400F. Place bacon in single layer on paper towel cover microwaveable plate; cover with second paper t...
- 6 slices bacon
- 1/2 lb. (225g.) boneless chicken breasts, cut into 18 bite size pieces
- 1/4 cup Italian dressing
- 2 tbsp. seedless raspberry jam
Artichoke and Crab Meat Wedges
By doodanger
Preheat oven to 375F. In a medium size mixing bowl, combine artichoke hearts, crabmeat, mayonnaise, onions, and che...
- 16 oz. can whole artichoke hearts, drained and minced
- 16oz. can crabmeat, drained
- 1 c mayonnaise
- 1/3 c. chopped onion
- 3/4 c. grated parmesan cheese
- 13 0z. package english muffins
Ranchified Orange and Honey Salmon
By doodanger
Thaw squash. Puree all ingredients in a blender (not the salmon)
- 2 cups ranch salad dressing
- 1 cup sour cream
- 1 pkg. diced frozen butternut squash
- zest of one orange
- 3-5 tbsp. honey
- 6 salmon fillets (5 oz./140g)
Creamy Philly Mustard Chicken
By doodanger
prep time: 30 minutes
- 1 tsp. oil
- 4 small chicken breasts (1 lb./450g)
- 1/3 cup chicken broth
- 1/4 cup phili cream cheese spread
- 1 tbsp. old style mustard