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Recipes
Sauerkraut Balls
By Tdunl
Cook sausage and onion until meat is brown
- Sauces:
- 8 ounces sausage, crumbled or 8 ounces beer, n' brat suasage
- 1⁄4 cup finely chopped onion
- 1 (14 ounce) can sauerkraut (squeeze dry and snip fine)
- 2 teaspoons breadcrumbs
- 1 (3 ounce) package cream cheese (can use low fat kind)
- 2 teaspoons parsley
- 1 teaspoon prepared mustard
- garlic salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup flour
- 2 beaten eggs
- 1⁄4 cup milk
- 1 cup breadcrumbs
- 1/2 cup Mayonnaise
- 1/4 cup Dijon Mustard
- 3 Tbsp Honey
- 1/4 cup sour cream
- 1/2 cup mayonnaise
- 1 cup mustard
- 1/2 tsp cayenne pepper
- 3 Tbsp honey
- Thousand Island Dressing
Pulled Pork
By Tdunl
From Food network
- 4 lb pork shoulder or butt
- 2 lg onions
- 1 cup ginger ale
- 18 oz bottle of BBQ sauce
- Additional BBQ sauce for serving if desired
Cream cheese red pepper dip
By Tdunl
Whip cream cheese Add jelly and mix Serve with pita crackers
- 2 cream cheese blocks
- Red pepper jelly to taste
Salami Antipasto Cups
By Tdunl
1. Heat oven to 375F. Line 24 mini muffin tins with salami
- 24 slices round salami
- ½ cup mozzarella cheese, torn or cubed
- ½ cup artichoke hearts, chopped
- ⅓ cup cherry tomatoes, quartered
- 10 basil leaves, torn
- 2 Tbsp roasted red peppers, chopped
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
Beef Stroganoff
By Tdunl
Cook noodles according to pkg
- ● 1 lb. ground beef/turkey, browned, drained
- ● 12 oz. Reames frozen noodles
- ● 1 can mushroom soup
- ● 8 oz. sour cream
- ● 1 can sliced mushrooms, optional
Sweet and Savory Moroccan Stew
By Tdunl
Season the chicken thighs with salt and pepper
- 2 lb boneless skinless chicken thighs, quartered (for vegetarian version- omit chicken, add 1 additional can of chickpeas, and 3 diced zucchinis or squash)
- 1 medium yellow onion, diced
- 3 cloves garlic, thinly sliced
- 28 oz diced tomatoes, with their juices
- 8 oz canned chickpeas, drained
- 1 quart chicken stock
- 3 tbsp cilantro, roughly chopped
- 1 cup golden raisins
- 1/2 lemon, juiced
- 1 tbsp cumin
- 2 tsp turmeric
- 2 tsp ground ginger
- 2 cinnamon sticks (or 1 tsp ground)
- 1/2 teaspoon ground nutmeg
Pumpkin and Chocolate Chip Cookies
By Tdunl
Mix and drop on cookie sheet
- 2 cups (1 can) pumpkin
- 2 cups sugar
- 1 cup oil
- 2 eggs
- 4 cups flour
- 4 teaspoons baking powder
- 2 teaspoons cinnamon
- 2 teaspoons baking soda dissolved in 2 tsp. milk
- 2 teaspoons vanilla extract
- 2 cups (1 large pkg) chocolate chips
- 1/2 teaspoon salt
Russian Tea
By Tdunl
Combine Serve with hot water- usually 3-4 tsp with 8 oz hot water
- 1 cup Instant Tea (Decaf)
- 2 cups Tang
- 6 Tbsp Lemonade Powder
- 2 cups sugar
- 2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp allspice
Bean and corn salsa dip
By Tdunl
From Jenny Wanamaker
- Can of corn drained
- Can of black beans drained
- Salsa
Southwest Loaded Potato Skins
By Tdunl
Preheat oven to 400. Line a baking sheet with nonstick foil and spray with cooking spray
- 4 small potatoes (traditional white/Idaho/russet will do)
- 2 tablespoons olive oil (may sub melted butter)
- ½ each red and green peppers, diced
- ½ white onion, diced
- 1 cup frozen yellow corn
- 1 cup black beans, drained and rinsed
- 1 tablespoon taco seasoning
- ½ teaspoon salt
- ½ cup shredded cheddar or mexican blend cheese
- 4 strips of bacon, cooked and diced or crumbled
- sour cream or ranch dressing
- 2 tablespoons cilantro, roughly chopped