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Recipes
Fancy Manchego Mac with Chorizo
By kayjayjohnson
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt and pepper
- 1 pound cavatappi (hollow corkscrew) or other short-cut pasta
- Extra-virgin olive oil (EVOO), for drizzling
- 1/2 pound raw chorizo sausage, casings discarded, chopped
- 3 tablespoons butter
- 2 shallots, chopped
- 3 - 4 cloves garlic, finely chopped
- 3 tablespoons flour
- 1/3 cup dry sherry
- 1 cup chicken broth
- 1 cup whole milk or half-and-half
- 2 cups shredded manchego cheese
- 2 cups frozen peas, thawed
- 1/4 cup chopped jarred pimiento peppers
- 1/2 cup coarsely chopped flat-leaf parsley
Hamburger Goulash
By kayjayjohnson
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain
- 2-1/2 pounds ground beef
- 1 medium onion, chopped
- 2 cups water
- 3/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 teaspoons paprika
- 1 to 2 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/4 teaspoon garlic powder
- 2 tablespoons all-purpose flour
- 1/4 cup cold water
- Hot cooked noodles or mashed potatoes
8 Can Taco Soup
By kayjayjohnson
Mix all ingredients together in a large pot
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can pinto beans, drained and rinsed
- 1 (14.5 oz.) can petite diced tomatoes, drained
- 1 (15.25 oz.) can sweet corn, drained
- 1 (12.5 oz.) can white chicken breast, drained
- 1 (10.75 oz.) can cream of chicken soup
- 1 (10 oz.) can green enchilada sauce
- 1 (14 oz.) can chicken broth
- 1 packet taco seasoning
Bacon and Cream Cheese Arancini
By kayjayjohnson
In a large stockpot, bring the chicken stock to a simmer
- 6 slices bacon
- 2 cups Arborio rice
- 6 cups chicken stock
- 3 cloves garlic, minced
- 4 ounces PHILADELPHIA brand Cream Cheese
- salt and pepper, to taste
- 1 cup flour
- 1 egg
- 1 cup panko bread crumbs
- oil, for frying
Pigskin Smashed Potato Poppers
By kayjayjohnson
Boil up the potatoes. Wrap them in a strip of bacon, place them seam-side down on a baking rack, sprinkle them ...
- some itty bitty potatoes, one per popper
- bacon, one slice per popper
- salt and pepper to taste
- assorted glaze and dip (optional)
P.F. Chang's China Bistro Singapore Noodles
By kayjayjohnson
Bring water to a rolling boil
- 2 gallons water
- 1 lb. rice sticks (available at Asian markets)
- 4 T. canola oil
- 8 oz. medium-size shrimp
- 8 oz. chicken, julienned
- 1 T. garlic, chopped
- 1 C. cabbage, julienned
- 1/2 C. carrots, julienned
- 2 medium tomatoes, diced large
- 1 C. Singapore Sauce (recipe follows)
- 1 bunch scallions (green parts only), cut 2 inches long
- 1/4 bunch cilantro, roughly chopped
- 1 t. sesame oil
- 1/3 C. fried shallots (optional, available at Asian markets)
- 1 lime, quartered
Peanut Butter Cheesecake Pizza
By kayjayjohnson
Press dough onto an ungreased 14-in
- 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
- 1 package (8 ounces) cream cheese, softened
- 2 eggs
- 1/2 cup sugar
- 1 cup peanut butter chips
- 1 cup chopped unsalted peanuts
- 1 cup milk chocolate chips
- 1 teaspoon shortening
Easy Chocolate-Dipped Peanut Butter Cookies
By kayjayjohnson
HEAT oven to 325°F. MIX peanut butter, sugar and egg until blended
- 1 cup PLANTERS Creamy Peanut Butter
- 1/2 cup sugar
- 1 egg
- 4 squares BAKER'S Semi-Sweet Chocolate
- 1/2 cup finely chopped PLANTERS Unsalted COCKTAIL Peanuts
Pumpkin Dip
By kayjayjohnson
Love pumpkin? This dip has the flavors of pumpkin pie, but is no bake and easy to make
- 1 (15-ounce) can pureed pumpkin
- 1 (5-ounce) box instant vanilla pudding {just the powder, don't make the pudding}
- 1 (16-ounce) container Cool Whip
- 1 small pumpkin
- 1/2 tablespoon pumpkin pie spice
- 1/2 tablespoon ground cinnamon
Easy Pumpkin Muffins
By kayjayjohnson
Preheat the oven to 350 degrees F (175 degrees C)
- 1 (18.25 ounce) package yellow cake mix
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves