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Aunt Rosie's Lemon Squares

Aunt Rosie's Lemon Squares

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Blend and pour over base.Bake 25 mins

  • 1 c. flour
  • 1/2 c. margarine
  • 1/4 c. icing sugar 8 x8 pan. Bake
  • 10 min-350
  • 2 eggs
  • 3/4 c. white sugar
  • 1/2 tsp b.powder
  • 1/4 tsp salt
  • 2 tsp salt
  • 2 tbsp lemon juice
0/5 (0 Votes)

POTATO AND CHIPOTLE SOUP

POTATO AND CHIPOTLE SOUP

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In a large pan of salted water, cook potatoes in 140ºF water for 20 minutes, then bring to a boil until potatoes a...

  • 2 pounds Idaho potatoes, peeled and quartered (or 4 cups mashed Idaho potatoes)
  • 1 medium Spanish onion, roughly chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon olive oil
  • 2 ounces canned chipotle chiles with adobo sauce
  • 4 cups chicken stock or water
  • 1 cup heavy cream
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 cup grated smoked Cheddar cheese, plus additional for garnish
  • Kosher salt, to taste
  • White pepper, to taste
  • 1/2 red bell pepper, seeded and diced
  • 1/2 yellow bell pepper, seeded and diced
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon chopped red onion
  • 1 lime
  • 1 cup Crispy Shoestring Potatoes
5/5 (1 Votes)

Best Danged Beef Pot Roast

Best Danged Beef Pot Roast

By

Directions: Sear the roast in frying pan with small amount of oil

  • Ingredients:
  • Best Danged Beef Pot Roast ~ Crock Pot
  • Small to medium size rump roast
  • 1 envelope onion soup mix
  • 1 envelope brown gravy mix
  • 1 individual size serving apple sauce
  • 2 cups water
  • salt and pepper, to taste
  • 1 small bag sliced carrots
  • 2 medium to large size potatoes, cut up
  • 1/2 yellow onion, sliced
  • 1 stalk celery, sliced
0/5 (0 Votes)

Emeril’s Essence

Emeril’s Essence

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In a small bowl combine all the ingredients thoroughly

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
0/5 (0 Votes)

Hearty Chipotle Chicken Soup

Hearty Chipotle Chicken Soup

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Sweet corn and cool sour cream help tame the smoky hot flavors of chipotle pepper in this well-balanced soup thatâ€...

  • 1 large onion, chopped
  • 1 tablespoon canola oil
  • 4 garlic cloves, minced
  • 4 cups reduced-sodium chicken broth
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
  • 3 cups frozen corn
  • 2 chipotle peppers in adobo sauce, seeded and minced
  • 2 teaspoons adobo sauce
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 2 cups cubed cooked chicken breast
  • 1/2 cup fat-free sour cream
  • 1/4 cup minced fresh cilantro
4.3/5 (3 Votes)

Wendy's Chocolate Yogurt Cake

Wendy's Chocolate Yogurt Cake

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See Ingredients

  • Boil:
  • 1 C. Butter
  • 1 C. Water
  • 1/2 C. Cocoa
  • In Bowl:
  • 2 C. Flour
  • 2 C. Sugar
  • 1 Tsp. Bakig Soda
  • Pour Hot over Dry.
  • Add:
  • 1/2 C. Plain Yogurt
  • 2 Eggs
  • 1 Tsp. Vanilla
  • Bake @ 325 for 20 Min.
  • Icing:
  • 6 Tbsp. Butter
  • 1/4 C. Cocoa
  • 1/3 C. Yogurt
  • 2 1/2 C. Icing Sugar
  • 1 Tsp. Vanilla
4/5 (1 Votes)

The Best Moist Chocolate Cake Recipe

The Best Moist Chocolate Cake Recipe

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This classic chocolate mayonnaise cake is probably the best moist chocolate cake recipe you will find anywhere

  • 2 cups flour
  • 2/3 cup cocoa
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 3 eggs
  • 1 2/3 cups sugar
  • 1 teaspoon vanilla
  • 1 cup mayonnaise
  • 1 1/3 cups water
  • Preheat oven to 350ºF.
4.5/5 (6 Votes)

Sea Salt Caramels

Sea Salt Caramels

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In a medium saucepan bring sugar, evaporated milk and heavy cream to a boil over medium heat

  • 1 3/4 c. Sugar
  • 1 Can Evaporated Milk
  • 3/4 c. Heavy Cream
  • 3/4 c. Light Corn Syrup
  • 2 Tbsp. Butter
  • 1/4 Tsp. Vanilla
  • 1/2 Tbsp. Coarse Sea Salt
4/5 (1 Votes)

Beef Barley Soup

Beef Barley Soup

By

NOTE: I didn't want to use my 10 quart stock pot-I feel like it takes too long to cook in and it cooks unevenly

  • 1/2 cup (2 1/4 ounces) plus 2 tablespoons olive oil
  • 4 cloves garlic, peeled and halved lengthwise
  • 2 pounds beef chuck stew meat, cut into 1-inch chunks and patted dry (I increased this to 3 lbs because we like more meat!)
  • 1/8 to 1/2 teaspoon freshly ground black pepper
  • 4 quarts beef stock or broth
  • 1/2 pound medium pearled barley, rinsed in cool water and drained (NOT THE QUICK COOK!)
  • 2 yellow onion, chopped
  • 4 stalks celery, cleaned, trimmed, and cut into 1/2-inch slices
  • 6 large carrots, peeled and sliced into 1/2-inch slices
  • 6 large potatoes, peeled and diced
  • 1 teaspoon dried oregano
  • 2 teaspoon dried thyme
  • 2 28-ounce cans plum tomatoes, drained (I cut these up before adding)
5/5 (1 Votes)

Peanut Butter Cookies

Peanut Butter Cookies

By

HEAT oven to 350°F. Mix flour, baking powder, baking soda and salt; set aside

  • 2-1/2 cups flour
  • 1 tsp. Magic Baking Powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup butter, softened
  • 1 cup Kraft Smooth or Crunchy Peanut Butter
  • 1 cup each: packed brown sugar and granulated sugar 2 eggs
0/5 (0 Votes)