Dorchuk's profile page
Recipes
Crispy Cheddar Chicken
By dorchuk
You may never fry chicken again after tasting this baked crispy chicken
- Sauce:
- 2 lbs chicken tenders or 4 large chicken breasts
- 2 sleeves Ritz crackers
- 1/4 teaspoons salt
- 1/8 teaspoon pepper
- 1/2 cup whole milk
- 3 cups cheddar cheese, grated
- 1 teaspoon dried parsley
- 1 10 ounce can cream of chicken soup
- 2 tablespoon sour cream
- 2 tablespoon butter
Root Beer Float Cake
By dorchuk
1. Preheat oven to 325 degrees F*
- For the Root Beer Bundt Cake:
- 2 cups root beer (do not use diet root beer)
- 1 cup dark unsweetened cocoa powder
- 1/2 cup (4 ounces) unsalted butter, cut into 1-inch pieces
- 1 1/4 cups granulated sugar
- 1/2 cup dark brown sugar
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- For the Root Beer Fudge Frosting:
- 2 ounces dark chocolate, melted and cooled slightly
- 1/2 cup (4 ounces) unsalted butter, softened
- 1 teaspoon salt
- 1/4 cup root beer
- 2/3 cup dark unsweetened cocoa powder
- 2 1/2 cups powdered sugar
- (Instead of making this frosting you can use 1 box of powder sugar and 1 stick of softened butter and add root beer for the liquid.)
Homemade Cream-Style Corn Recipe
By dorchuk
Directions Place corn in a Dutch oven; cover with water
- 4 medium ears sweet corn
- 3/4 cup heavy whipping cream
- 1 tablespoon butter
- 1 tablespoon minced fresh cilantro
- 1 teaspoon Italian seasoning
Banana Caramel Pie
By dorchuk
Evenly pour caramel sauce into pie crust
- 1/3 cup caramel topping sauce
- 1 (6-ounce) prepared graham cracker pie crust
- 2 bananas, sliced
- 1 (4-serving) package instant French vanilla pudding, made according to package directions
- 2 cups frozen whipped topping, thawed
Paula Deens Coconut Cake
By dorchuk
Preheat the oven to 350°F
- For the Cake:
- 1 box (18 1/4 ounces) yellow cake mix
- Whole milk, as called for by cake mix
- 1 cup sour cream
- 1 1/2 cups sugar
- 12 ounces canned or frozen shredded coconut
- For the Frosting:
- 2 large egg whites
- 1 1/2 cups sugar
- 2 teaspoons light corn syrup or 1/4 teaspoon cream of tartar
- Pinch of salt
- 1 teaspoon vanilla extract
- 1/2 About 1/2 cup shredded sweetened coconut
Lobster Tails with Chive Sauce
By dorchuk
Thaw lobster, if frozen. Rinse lobster; pat dry with paper towels
- 4 5-ounce fresh or frozen rock lobster tails
- 1/3 cup butter
- 2 tablespoons snipped fresh chives
- 1 teaspoon finely shredded lemon peel
- Lemon wedges (optional)
Poppy Seed Cake
By dorchuk
Cream shortening and sugar until light and fluffy
- 1 12 oz can Solo Poppy filling
- 1 C shortening
- 1 1/2 C sugar
- 4 Eggs, separated
- 1 Tsp vanilla
- 1 C sour cream
- 2 C sifted all purpose flour
- 1 tsp soda
- 1/2 tsp salt
Creamy Augratin Potatoes
By dorchuk
Preheat oven to 400 degrees F (200 degrees C)
- 2 2 1/4 russet potatoes, sliced into 1/4 inch slices
- 1/2 1/2 1/2 onion, sliced into rings
- to and pepper to taste
- 1 1 1-1/2 tablespoon and 1-1/2 teaspoons butter
- 1 1 1-1/2 tablespoon and 1-1/2 teaspoons all-purpose flour
- 1/4 1/4 1/4 teaspoon salt
- 1 1 1 cup milk
- 3/4 3/4 3/4 cup shredded Cheddar cheese
- Directions
- to to 4 were scaled to yield a new amount. The directions below still refer to the original recipe yield of 4 servings.
- to 400 1 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
- 1/2 to of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
- 1 1/2 1/2 hours in the preheated oven.
Chicken A la King
By dorchuk
Melt 2 T butter in large skillet over medium high heat Saute chicken for 5 to 6 minutes or until no pink remains
- 8 T butter
- 1 1/2 lbs boneless skinless chicken breasts, cut into 1/2 inch chunks
- 6 T flour
- 1 tsp salt
- 1/4 tsp pepper
- 1 3/4 C chicken broth
- 1 C heavy cream 1/2 pint
- 1/2 medium sized green bell pepper, diced
- 1 2 oz jar chopped pimientos, drained
- 1 can whole mushrooms, drained or put fresh
- 2 T dry sherry (optional)
Fire Roasted Shrimp
By dorchuk
Bring a large pot of lightly salted water to a boil
- 1/2 pound linguine pasta
- 1 tablespoon olive oil or butter
- 3 cloves garlic, minced
- 12 medium shrimp, peeled and deveined
- 1 (14.5 ounce) can fire roasted tomatoes
- 1 tablespoon chopped fresh basil or dry
- salt and pepper to taste
- 1/2 cup crumbled feta cheese