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Recipes
Chocolate Fudge Pops
By tori420d
Directions In a mixing bowl, combine pudding, sugar, and milk
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1/2 cup white sugar
- 3 cups milk
Almost-Famous Swedish Meatballs
By tori420d
Recipe courtesy Food Network Magazine
- 1 cup breadcrumbs
- 2 tablespoons unsalted butter
- 1/3 cup minced white onion
- 2 cloves garlic, minced
- 1/4 teaspoon ground allspice
- Kosher salt and freshly ground white pepper
- 1/2 cup milk
- 1 teaspoon Worcestershire sauce
- 3/4 pound lean ground beef
- 1/2 pound lean ground pork
- 1 large egg plus 1 egg white, beaten
- Vegetable oil, for brushing
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 1/4 cup heavy cream
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley (optional)
- Lingonberry jam, for serving (optional)
Peanut Butter Cup Cookies
By tori420d
Directions Preheat oven to 375 degrees F (190 degrees C)
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup peanut butter
- 1/2 cup packed brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 40 miniature chocolate covered peanut butter cups, unwrapped
Cheesy Stuffed Meatloaf
By tori420d
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- 2 pounds lean ground beef
- 3 slices white bread, torn into small pieces
- 2 eggs
- 1/4 1/4
- cup prepared yellow mustard
- 1 teaspoon salt
- 1/8 1/8
- teaspoon black pepper
- 2 cups (8 ounces) shredded sharp Cheddar cheese
- 2 scallions, sliced
- 1 cup barbecue sauce, divided
Lemon-Poppy Seed Cake
By tori420d
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- 1 Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
- 2 In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir poppy seed into batter. Pour into pan.
- 3 Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan; cool cake completely, about 1 hour. Store loosely covered.
- 4 In microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.
Oz Family Fried Rice
By tori420d
2 tablespoons Coconut Oil 1 Onion (diced) 1/2 cup Baked Tofu (cubed) In a large cast iron skillet, heat coco...
- 1 cup Short-Grain Brown Rice
- 2 tablespoons Coconut Oil
- 1 Onion (diced)
- 2 Carrot (diced)
- 1 cup Snow Peas
- 4 Scallions (chopped)
- 1/2 cup Baked Tofu (cubed)
- 2 tablespoons Soy Sauce
- 2 Eggs (beaten)
- Salt
- Pepper
- 1 teaspoon Hot Sauce
- 1 bunch Fresh Cilantro (leaves only)
- 2 Garlic Cloves (minced)
- 6 Skiitake Mushrooms (sliced)
- 1 tablespoon Sesame Oil
- 2 tablespoons Rice Vinegar
- 2 tablespoons Freshly Grated Ginger
Slow Cooker Lemon Garlic Chicken II
By tori420d
Directions In a bowl, mix the oregano, salt, and pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 pounds skinless, boneless chicken breast halves
- 2 tablespoons butter
- 1/4 cup water
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon chicken bouillon granules
- 1 teaspoon chopped fresh parsley
Oven-Baked Chicken
By tori420d
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- Heat oven to 425°F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
- Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
- Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
TURKEY BACON AND HASH BROWN BAKE
By tori420d
Instructions 1. Preheat oven to 350°F
- 4 cup Ore-Ida® Country Style Hash Browns
- 1/2 package (12 oz.) BUTTERBALL® TURKEY BACON or about 12 slices, cut into 1/2-in. pieces
- 1/4 cup VEGETABLE OIL
- 1 package (10 oz.) FROZEN CHOPPED BROCCOLI or about 2 cups, thawed*
- 1 cup CHOPPED ONION
- 1 cup CHOPPED RED BELL PEPPER
- 8 EGGS
- 1 cup CANNED FAT FREE EVAPORATED MILK
- 1/2 teaspoon SALT
- 1 1/2 cup SHREDDED SHARP CHEDDAR CHEESE
Steak with Burgundy Sauce
By tori420d
Directions: In a small saucepan, bring 1 cup broth, 1 cup water and the butter to a boil
- 2½ cups beef broth
- 1 tablespoon unsalted butter
- 1 cup long-grain rice
- 1 cup frozen green peas, thawed
- 3 scallions, white and green parts, finely chopped
- ¼ cup smoked almonds, chopped
- Flat-leaf parsley, chopped (a couple of handfuls)
- 3 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
- 2 slices lean bacon, chopped
- ¾ pound white mushrooms, halved
- 1 fresh or dried bay leaf
- 2 large garlic cloves, chopped
- Salt and freshly ground pepper
- 2 tablespoons all-purpose flour
- ½ bottle good-quality French red Burgundy wine (about 2 cups)
- 8 ounces frozen small white pearl onions
- Four 1½-inch-thick sirloin steaks (about 2 pounds), at room temperature
- Worcestershire sauce