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Recipes
Beef With Red Wine Sauce
By tori420d
Southern Living FEBRUARY 2006
- 3 pounds boneless beef chuck roast, cut into 1-inch pieces
- 1 medium onion, sliced
- 1 pound fresh mushrooms, halved
- 1 (1.61-ounce) package brown gravy mix
- 1 (10 1/2-ounce) can beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 bay leaf
- Hot cooked egg noodles or rice
- Garnish: chopped fresh parsley
Campbell's® Green Bean Casserole
By tori420d
Directions Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in 3-qt
- 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
- 1 cup milk
- 2 teaspoons soy sauce
- 1/4 teaspoon ground black pepper
- 8 cups cooked cut green beans
- 2 2/3 cups French's® French Fried Onions
Caraway Cheese Ball
By tori420d
Directions Beat the cream cheese in a large bowl until fluffy and soft
- 3/4 (8 ounce) package cream cheese, softened
- 2 tablespoons Dijon mustard
- 2 tablespoons dry sherry
- 1 teaspoon caraway seeds
- 2 tablespoons vegetable oil
- 1 pound shredded Cheddar cheese
- 3 tablespoons caraway seeds, for rolling
No-Oven Cream Cheese Flan
By tori420d
COOK 1 cup sugar and water in saucepan on medium heat 8 min
- 1-3/4 cups sugar, divided
- 1/4 cup water
- 1 can (12 oz.) evaporated milk
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 4 eggs
- 1 tsp. vanilla
- 1/2 cup fresh raspberries
- 12 sprigs fresh mint
Slow Cooker Chicken Stroganoff
By tori420d
Directions Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours
- 4 skinless, boneless chicken breast halves - cubed
- 1/8 cup margarine
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1 (8 ounce) package cream cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
Steak Tip Marinade
By tori420d
Directions In a medium bowl, mix the Worcestershire sauce, Italian-style salad dressing, garlic pepper seasoning, ...
- 1/2 cup Worcestershire sauce
- 1 cup Italian-style salad dressing
- 2 teaspoons garlic pepper seasoning
- 1 cup barbeque sauce
- 2 pounds beef sirloin tip steaks
Chinese Shrimp and Tofu Soup
By tori420d
Directions Heat the oil in a large saucepan or wok over high heat
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 (1/2 inch) piece fresh ginger root, minced
- 6 ounces raw small shrimp, shelled and deveined
- 1 quart chicken stock
- 8 ounces tofu, diced small
- 1/3 cup frozen peas, thawed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch
Squash and Zucchini Casserole
By tori420d
Directions Preheat oven to 375 degrees F (190 degrees C)
- 2 medium yellow squash
- 2 large zucchini
- 1 Vidalia onions, thinly sliced
- 2 large tomatoes, sliced
- 2 cups grated Romano cheese
- 1/2 cup butter, divided
- salt and pepper to taste
Ricotta Orange Pound Cake
By tori420d
Recipe courtesy Giada De Laurentiis for Food Network Magazine
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more to grease the baking pan
- 1 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups whole-milk ricotta cheese
- 1 1/2 cups plus 1 table spoon granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 orange, zested
- 2 tablespoons amaretto Confectioners' sugar, for dusting
Cheesy Spinach and Artichoke Dip
By tori420d
HEAT oven to 350°F. MIX ingredients; spoon into 9-inch quiche dish or pie plate
- 1 can (14 oz.) artichoke hearts, drained, finely chopped
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
- 3/4 cup KRAFT Grated Parmesan Cheese
- 3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
- 1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
- 1/2 tsp. garlic powder