Menu Enter a recipe name, ingredient, keyword...

HeatherS' profile page

Recipes

Meatballs with Tangy Sauce

Meatballs with Tangy Sauce

By

For the meatballs: Place ground beef, egg yolks, bread crumbs, Parmesan cheese, parsley, garlic salt, oregano, pep...

  • Meatballs:
  • 1 pound ground beef
  • 2 egg yolks
  • 1/3 cup dry bread crumbs 1/3 cup Parmesan cheese 2 tablespoons chopped
  • parsley
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon oregano 1/4 teaspoon pepper
  • 2 tablespoons chopped
  • stuffed olives
  • 1/4 cup olive oil
  • Tangy Barbecue Sauce:
  • 1/4 cups brown sugar
  • 1 cup ketchup
  • 1 tablespoon dry mustard
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons vinegar 1 cup strong coffee
  • '/2 cup finely chopped onion 1 teaspoon salt
  • 1/8 teaspoon pepper
0/5 (0 Votes)

Pecan Pie

Pecan Pie

By

PREHEAT OVEN TO 425°F (220°C) • 9-INCH (23 CM) PIE PLATE 1

  • 1 envelope Robin Hood Flaky or Brodie XXX Pie Crust Mix
  • 1 cup pecan halves
  • 3 eggs
  • 2/3 cup granulated sugar
  • Pinch salt
  • 1 cup corn syrup
  • 1/3 cup butter, melted
0/5 (0 Votes)

Southwestern Chicken Biscuits

Southwestern Chicken Biscuits

By

Heat oven to 400°F. Spray 20 muffin cups with nonstick cooking spray

  • 2 (12-oz.) cans Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits
  • 1 (9-oz.) pkg. (2 cups) frozen cooked southwestern-seasoned chicken breast strips, thawed, diced
  • 1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
  • 4 oz. (1 cup) shredded Monterey Jack cheese
  • 1 tablespoon instant minced onion
  • 1 cup Old El Paso® Thick 'n Chunky Salsa
  • Fresh cilantro sprigs
4/5 (1 Votes)

Chicken Breast Dijon

Chicken Breast Dijon

By

Combine first 6 ingredients in a shallow 1 or pie plate, stir well

  • 1/3 cup dry breadcrumbs
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons Dijon mustard
  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1 teaspoon olive oil
  • 1 teaspoon reduced-calourie stick margarine
0/5 (0 Votes)

Slow-Cooker Tuscan Chili

Slow-Cooker Tuscan Chili

By

CRUMBLE sausage into large skillet

  • 1 lb. (450 g) Italian sausage, casings removed
  • 1 onion, chopped
  • 1 can (540 mL) diced tomatoes, undrained
  • 1 each green and yellow pepper, chopped
  • 1 can (5.5 fl oz/156 mL) tomato paste
  • 1 can (19 fl oz/540 mL) white kidney beans, drained
  • 1/2 tsp.dried basil leaves
  • 1/2 tsp.dried oregano leaves
  • 1-1/2 cups Kraft 4 Cheese Italiano Light Shredded Cheese
4.3/5 (6 Votes)

Freeze-and-bake Rolls

Freeze-and-bake Rolls

By

In a large bowl, dissolve yeast in water

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 2 teaspoons plus 1/2 cup sugar, divided
  • 1-1/2 cups warm milk (110° to 115°)
  • 1/4 cup vegetable oil
  • 4 teaspoons salt
  • 7-1/2 to 8-1/2 cups all-purpose flour
  • Butter, melted
4.5/5 (19 Votes)

Peanut Sauce with Coconut Milk

Peanut Sauce with Coconut Milk

By

I love versatile sauces, like this peanut and coconut one

  • 3 Tbsp (45 mL) olive oil
  • 2 cloves garlic, chopped
  • 1 small onion, chopped
  • 1 small red bell pepper, chopped
  • 1 cup (250 mL) coconut milk
  • 1 cup (250 mL) vegetable stock
  • 1 cup (250 mL) smooth peanut butter
0/5 (0 Votes)

Wild Cream of Mushroom Egg Noodle Bake

Wild Cream of Mushroom Egg Noodle Bake

By

Bring a large pot of water to a boil for the egg noddles

  • CREAM OF MUSHROOM SAUCE
  • 1 tablespoon extra-virgin olive oil (EV00) (once around the pan)
  • 2 tablespoons unsalted butter
  • 12 button mushrooms, brushed off with a damp towel and chopped
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock or broth
  • 1 cup whole milk or cream
  • 1/4 teaspoon freshly grated or ground nutmeg
  • Salt and freshly ground black pepper
  • CASSEROLE
  • 2 tablespoons EVOO (twice around the pan)
  • 1 shallot, thinly sliced
  • 2 portobello mushroom caps, halved and thinly sliced
  • 1/2 pound fresh mixed wild mushrooms, such as shiitakes, oysters, and wood-ears, stems trimmed and caps thinly sliced
  • 1 tablespoon fresh thyme leaves, finely chopped (from 4 sprigs)
  • Salt and freshly ground black pepper
  • 1/3 cup dry white wine (eyeball it), or more stock
  • 1 pound extra-wide egg noodles
  • 1 to 2 tablespoons unsalted butter, softened
  • 3/4 pound Gruyere or Emmentaler cheese, shredded
  • 3 tablespoons chopped fresh chives
  • (12 to 15 chives)
0/5 (0 Votes)

Strawberry Banana Trifle

Strawberry Banana Trifle

By

In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 3 tablespoons strawberry gelatin powder
  • 1 cup cold water
  • 1 pint fresh strawberries, sliced
  • 1-3/4 cups cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 3 medium firm bananas, sliced
  • 1 tablespoon lemon juice
  • 6 cups cubed angel food cake
  • 2 cups heavy whipping cream, whipped
  • Additional strawberries or banana slices, optional
3.7/5 (22 Votes)

Butterscotch Squares

Butterscotch Squares

By

Melt everything together in saucepan

  • 1/2 cup butter
  • 1 egg
  • 1 cup icing sugar
  • 1 pkg. butterscotch chips
  • Enough graham wafers to line a 8x8 pan
0/5 (0 Votes)