Cmschnettler's profile page
Recipes
Chile Sweet Potato Fries
By cmschnettler
Bake the sweet potato fries as the label directs
- 1 16-to-20-ounce bag frozen sweet potato fries
- 3 strips bacon, chopped
- 2 tablespoons packed dark brown sugar
- 1 tablespoon fish sauce
- 2 teaspoons Asian chile sauce (such as Sriracha)
- 1 1/2 tablespoons lime juice
- 1/2 teaspoon grated lime zest
- 2 tablespoons chopped fresh cilantro
- Prepared fried onions or fried shallots, for topping
Key West Chicken
By cmschnettler
In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp vegetable oil
- 1 tsp lime juice
- 1 tsp garlic, chopped
- 4 boneless, skinless chicken breast, halves
Purple (or red) Potato Salad
By cmschnettler
Combine the potatoes, garlic, red pepper flakes, 1 tablespoon vinegar and 1 tablespoon salt in a medium saucepan an...
- 2 pounds purple-skinned fingerling potatoes, quartered lengthwise
- 1 head garlic, halved crosswise
- Pinch of red pepper flakes
- 5 tablespoons apple cider vinegar
- Kosher salt
- 1 red onion, halved and thinly sliced
- 1 teaspoon sugar
- 1/2 cup mayonnaise
- 4 tablespoons sour cream
- 1/3 cup horseradish, drained
- 2 stalks celery, thinly sliced
- 4 half-sour dill or sweet pickles, diced
- 3 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- Freshly ground pepper
Cream Cheese Pudding Dessert
By cmschnettler
1 Layer 1: soften margarine
- 1/2 cup margarine
- 1 cup chopped pecans
- 8 ounces softened cream cheese
- 2 (3 1/2 ounce) packages chocolate instant pudding
- 3 cups milk
- 1 cup flour
- 1 cup powdered sugar
- 13 ounces Cool Whip
Slow Cooker Corn Chowder
By cmschnettler
In a medium saucepan heat oil over medium-high heat
- 1 tablespoon vegetable oil
- 1 cup finely chopped carrots (2 medium)
- 1/2 cup finely chopped celery (1 stalk)
- 1/3 cup finely chopped onion (1 small)
- 3 cups peeled and cubed russet potatoes (about 1 pound)
- 3 cups reduced-sodium chicken broth
- 1 bay leaf
- 3/4 teaspoon salt
- 3/4 teaspoon dried thyme, crushed
- 1/8 teaspoon paprika
- 4 cups frozen whole kernel corn
- 2 cups milk
- 3 tablespoons cornstarch
- 2 tablespoons dry white wine
- 1 tablespoon snipped fresh thyme
- 4 slices bacon, crisp-cooked, drained, and crumbled
Southwest Potato-Corn Chowder
By cmschnettler
COOK bacon in large saucepan until crisp, stirring frequently
- 4 slices Bacon, chopped
- 1-1/2 lb. red potatoes (about 5), peeled, cubed
- 1 small onion, chopped
- 2 stalks celery, sliced
- 1 can (10-3/4 oz.) condensed cream of potato soup
- 3 cups milk
- 8 oz. Monterey Jack, cubed
- 1 pkg. (10 oz.) frozen corn, thawed
- 1/4 tsp. pepper
Broccoli Slaw
By cmschnettler
COMBINE first 5 ingredients in large bowl
- 1 pkg. (12 oz.) broccoli slaw
- 1 cup red pepper strips
- 1 cup chopped fresh pineapple
- 1/3 cup dried cranberries
- 1/4 cup chopped red onions
- 1/3 cup KRAFT Zesty Italian Dressing
- 1 tsp. brown sugar
- 1/3 cup PLANTERS Sliced Almonds, toasted
Swedish Meatball Sauce
By cmschnettler
Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until ...
- 1 cup beef stock
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 1 teaspoon soy sauce
- 1 teaspoon ground black pepper
- 1/2 teaspoon dried rosemary
- 1/2 (20 ounce) package frozen cooked meatballs, thawed
Warm Italiano Spread
By cmschnettler
HEAT grill to medium heat
- 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese
- 1/4 cup pesto
- 1 plum tomato, chopped
- 1/4 cup KRAFT Finely Shredded Italian* Five Cheese Blend
- Crackers
Spicy Ground Beef Tacos
By cmschnettler
Heat the vegetable oil in a large nonstick skillet over medium-high heat
- 2 tablespoons vegetable oil
- 1 white onion, finely chopped
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 1/2 pounds ground beef chuck
- Kosher salt and freshly ground pepper
- 1 15-ounce can diced fire-roasted tomatoes
- 1 to 2 teaspoons hot sauce
- 12 hard taco shells
- Shredded iceberg lettuce, shredded cheddar cheese and/or pickled jalapenos, for topping