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Asparagus and Prosciutto Roll Ups

Asparagus and Prosciutto Roll Ups

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1. Heat oven 350 2. Snap off spear tips 3

  • 1 pkg Nasoya wraps
  • 1 bundle of asparagus spears
  • 1/4 pound prosciutto, sliced into enough strips to roll each spear
  • 1/3 cup grated Parmesan cheese
  • EVOO for drizzling.
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CHEESE-GARLIC BISCUITS

CHEESE-GARLIC BISCUITS

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TASTES LIKE RED LOBSTERS BISCUITS

  • 2 CUPS ORIGINAL BISQUICK MIX
  • 2/3 CUP MILK
  • 1/2 CUP SHREDDED CHEDDAR CHEESE (2 OZ)
  • 2 TABLESPOON BUTTER
  • 1/8 TEASPOON GARLIC POWDER
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Chocolate Fondue

Chocolate Fondue

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Dark Chocolate

  • Dark Chocolate Fondue
  • 180 ml (3/4 cup) Whipping Cream (35%)
  • 340 g (12 oz.) Dark Chocolate
  • 5 ml (1 tsp) Vanilla, Kahlua or liqueur of your choice
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Green Chile Chicken Enchilada

Green Chile Chicken Enchilada

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1. Spray 3-4 quart slow cooker with cooking spray

  • 2 cans (4.5 oz each) Old El Paso chopped green chiles
  • 1 can (10.75 oz) condensed cream of chicken soup
  • 1 can (10 oz) Old El Paso green enchilada sauce or other
  • 1/4 cup mayo or salad dressing
  • 12 corn tortilla's (6 inch) cut into 3/4 inch strips
  • 3 cups shredded cooked chicken
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups shredded Mexican cheese blend (8 oz)
  • 2 large tomatoes, chopped (2 cups)
  • 2 cups chopped lettuce
  • 1/2 cup sour cream
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Smokey Oven Spareribs

Smokey Oven Spareribs

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Slow cooked spareribs

  • 1 cup brown sugar
  • 2 tablespoons ancho chili powder or paprika
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 5 pounds spareribs, cut into 4 slabs and patted dry
  • 2 teaspoons mild or hot pimenton (smoked Spanish paprika
  • 1 tablespoon cider vinegar or red wine vinegar
  • 1 to 2 teaspoon vanilla
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Scalloped Corn

Scalloped Corn

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For roasted chicken, pork or beef

  • 1 tablespoon butter
  • 1 small onion, finely chopped (1/4 cup)
  • 1/4 cup finely chopped green bell pepper
  • 1 tablespoon Gold Medal all purpose flour
  • 1/2 teaspoon ground mustard
  • Dash of pepper
  • 2/3 cup milk
  • 1 can (15.25 oz) Green Giant whole kernel corn, drained
  • 1 cup Country Corn flakes ceral
  • 1 tablespoon butter melted
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Tuscan Sausage

Tuscan Sausage

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1. Place all ingredients (except salt) in a medium bowl and knead with your hands until thoroughly blened

  • 14 oz ground pork
  • 2 oz salt pork, fat part only, minced
  • 1/4 cup finely chopped unseasoned, olive oil packed sun dried tomatoes
  • 1/3 cup lightly packed, coarsely grated mozzarella cheese
  • 1 small clove garlic, minced
  • 1 T chopped fresh basil leave
  • 2 t's chopped fresh flat leaf parsley leaves
  • 1/2 t freshly ground black pepper
  • 1 t kosher salt (or to taste)
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Taco Fiesta Chicken Lasagna

Taco Fiesta Chicken Lasagna

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Mexican meets Italy. takes 9 hours in refrig or over night

  • 2 (14.5 oz) cans diced tomatoes with zesy mild green chiles, undrained
  • 1/4 cup taco sauce
  • 3 cups cubed cooked chicken
  • 1 (16 oz) can Old El Paso Refried Beans
  • 1/2 cup sour cream
  • 12 uncooked lasagna noodles
  • 12 oz (3 cups)shredded colby-monterey jack cheese
  • 1/2 cup chopped green onions
  • 1/4 cup sliced ripe olives, if desired
  • 2 tablespoon chopped fresh cilantro
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sweet and spicy nuts with bacon

sweet and spicy nuts with bacon

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Total Time: 2 hr 55 min Prep 10 min Inactive 2 hr 0 min Cook 45 min Yield: About 3 cups (6 t

  • 8 ounces (8 to 9 slices), applewood-smoked bacon, cut crosswise into 1-inch pieces
  • 1 large egg white
  • 1/4 teaspoon kosher salt
  • 1/3 cup sugar
  • 1 cup raw almonds (about 5 ounces)
  • 1 cup walnuts, coarsely chopped (about 4 ounces)
  • 1/4 teaspoon cayenne pepper
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Zinfindel Braised Beef Short Ribs w/Rosemary-Parsnip Mashed Potatoes

Zinfindel Braised Beef Short Ribs w/Rosemary-Parsnip Mashed Potatoes

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1. Cook ribs a. preheat oven to 325

  • Ribs:
  • 3 T's room temp butter, divided
  • 8 3-4 inch long meaty beef short ribs - 4 pounds.
  • Coarse Kosher salt
  • 2 1/2 cups chopped red onions
  • 2 cups 1/2 inch peeled parsnips
  • 6 garlic cloves, chopped
  • 2 T chopped fresh rosemary
  • 1 750 ml bottle - Zinfandel wine
  • 2 cups beef broth, low sodium
  • 1 T all purpose flour
  • Potato:
  • 3 T's room temp butter, divided
  • 3 pounds russet potatoes, peeled, cut into 1 inch cubes.
  • 1 pound large parsnips, peeled and cut into 3/4 inch cubes
  • 1 cup whole milk
  • 6 T's butter (3/4 stick)
  • 1 T chopped fresh rosemary
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