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Recipes
Roasted Red Bell Pepper Sauce
By Debbie54
Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides as needed
- 1 (7oz) jar roasted red bell peppers, drained
- 2 Tbsp chopped fresh basil
- 1 Tbsp olive oil
- 1 tsp salt
- 2 tsp lemon juice
- ½ tsp pepper
- ¼ tsp sugar
Swiss Chard, Mushroom, and Quinoa Salad
By Debbie54
1)Cook quinoa according to package instructions
- 1 cup quinoa, rinsed
- 1 Tbsp extra-virgin olive oil
- 1 lb swiss chard, stems and leaves cut into ½-inch pieces (about 10 ½ cups), rinsed well, water still clinging to leaves
- Coarse salt and freshly ground pepper
- Pinch of red-pepper flakes
- 1 garlic clove, minced
- 12 oz cremini mushrooms, sliced 1/8-inch thick
- 2 tsp chopped fresh thyme
- ½ oz parmesan cheese, shaved
Turkey - Southwestern Style
By Debbie54
Place turkey strips on lightly greased broiler pan
- 4 Turkey cutlets (1 1/2 lb), cut into 3x1/2 strips
- veg oil
- 1 (12oz) jar taco sauce
- 1 large red or green bell pepper cut into strips
- sour cream
- 1 small onion, thinly sliced
- 6 warm flour tortillas
- shredded cheese
Cheesy BBQ Sloppy Joes
By Debbie54
1)Brown ground beef in a large skillet over medium-high heat, stirring often, 8-10 minutes or until beef crumbles a...
- 1 ½ lean ground beef
- 1 14oz can diced tomatoes
- 1 can ketchup
- ½ cup bottled barbecue sauce
- 1 Tbsp Worcestershire sauce
- 2 Tbsp chopped pickled jalapeno peppers (optional)
- 1 Tbsp liquid from pickled jalapeno peppers (optional)
- 1 11.5oz package frozen garlic Texas toast
- ½ cup (2oz) shredded sharp cheddar cheese
Spring Chicken Cobb Salad
By Debbie54
1)Cut onion into ¼ –inch-thick slices
- 1 large sweet onion
- 2 tsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 1 5oz package arugula, thoroughly washed
- 2 cups chopped or shredded roasted chicken
- 2 avocados, sliced
- 1 cup drained and chopped jarred roasted red bell peppers
- 4 fully cooked bacon slices, chopped
- 4 oz crumbled goat cheese
- Yogurt-basil vinaigrette
Spinach Salad
By Debbie54
Chop and mix together. Serve with spinach salad dressing
- Spinach
- scallions
- hard boiled eggs
- mushrooms
- bacon bits
- croutons
CocoNut Caramel Bars
By Debbie54
Melt over hot (not boiling) water, chocolate morsels and shortening
- 1 11 1/2 oz pkg (2 cups) milk chocolate morsels
- 2 Tbls vegetable shortening
- 1 14oz pkg caramels
- 5 Tbls butter or marg.
- 2 Tblsp water
- 1 coarsely chopped peanuts
Pita Bread Chips with Artichoke Dip
By Debbie54
Heat oven to 300. Pita Crisps: Split open pita into two halves
- Artichoke dip:
- 6 pita breads with pockets
- 1 cup (2 sticks) unsalted butter, melted
- 2 Tbls minced parsley
- 1 1/2 Tbls dried basil
- 1 tsp dried dill
- 1/4 tsp crushed red pepper flakes
- salt peper to taste
- 1 (8oz) pkg cream cheese, softened
- 1/2 cup cplain yogurt
- 1 (9oz) pkg frozen artichoke hearts, thawed
- 4 green onions minced
- dash red pepper sauce
- salt
- pepper
Rocky Roads
By Debbie54
Butter bottom of oblong pan, spread marsh mellows and nuts evenly in pan
- 2 packg. (bar) german's chocolate
- 2 cups miniture marshmellows
- 1 cup chopped nut
Tomale Pie
By Debbie54
Fry onion in oil until brown
- 1 lb ground beef
- 2 onions
- 1 can corn
- 2 tsp salt
- 1 cup yellow corn meal
- 2 cups water (salted)
- 1 can tomatoes
- 1 can ripe olives
- 2 tsp chili powder
- 1 tsp pepper
- 2 to 3 cloves garlic