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Mushroom Soup

Mushroom Soup

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1. Heat olive oil in a sauce pan

  • 2 cups fresh mushrooms - cleaned and chopped finely (I used a mix of Swiss brown and white button)
  • 1 tbsp olive oil
  • 3 cloves garlic - chopped
  • 1 tbsp butter
  • 1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
  • 1 - 2 bay leaf
  • 1 tsp Worcestershire sauce
  • 1 cup chicken or vegetable stock
  • 1 tbsp flour dissolved in 1 tbsp water
  • Salt to taste
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • Dash of nutmeg
  • Freshly ground black pepper to taste
  • Fresh parsley or thyme for garnish
4.5/5 (59 Votes)

Mac and Cheese Soup

Mac and Cheese Soup

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Position a rack in the upper third of the oven and preheat to 450 degrees F

  • Kosher salt
  • 4 ounces elbow macaroni (1 cup)
  • Cooking spray
  • 2 plum tomatoes, sliced 1/2 inch thick
  • 4 1/2-inch-thick slices baguette
  • Freshly ground pepper
  • 3 shallots
  • 1 carrot, cut into 1-inch pieces
  • 1 stalk celery, cut into 1-inch pieces
  • 1/4 cup all-purpose flour
  • 3 3/4 cups fat-free low-sodium chicken broth
  • 1 1/4 cups 2% milk
  • 6 ounces shredded cheddar cheese (about 1 1/2 cups)
  • 1/4 cup grated parmesan cheese
0/5 (0 Votes)

Chorizo Potato Croquettes

Chorizo Potato Croquettes

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Peel the potatoes, then roughly chop them into large chunks

  • 2 lbs russet potatoes
  • 1/2 lb fresh chorizo sausage
  • 3/4 cup queso fresco, crumbled
  • 3 eggs, divided
  • 2 cups Italian bread crumbs
  • salt and pepper
  • vegetable oil, for frying
4.6/5 (21 Votes)

Pina Colada Upside-Down Cake

Pina Colada Upside-Down Cake

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Preheat oven to 350. Melt butter in 12’ skillet (do not use stainless still cookware)

  • 1 ⁄4 cup (1/2 stick) butter
  • 1 cup packed dark brown sugar
  • 1 medium pineapple (I would use canned sliced pineapple)
  • 1 ⁄2 cup maraschino cherries (15 – 20 cherries)
  • 1 pkg. (18.25 oz.) yellow cake mix
  • 3 eggs
  • 1 can (13.25 oz.) unsweetened coconut milk (not sweetened coconut cream)
  • 1 tsp. rum extract
  • 1 ⁄2 sweetened flaked coconut
0/5 (0 Votes)

Lemon Velvet Cream Cake

Lemon Velvet Cream Cake

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Heat oven to 350°F (325°F for dark or nonstick pans)

  • 1 box Betty Crocker® SuperMoist® lemon cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 package (3 oz) cream cheese, softened
  • 1 tablespoon milk
  • 1 tablespoon grated lemon peel
  • 2 cups whipping cream
  • 2/3 cup powdered sugar
  • Lemon twist, if desired
4.4/5 (54 Votes)

Peanut Butter Creme Cookie Cups

Peanut Butter Creme Cookie Cups

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Heat oven to 350°F. Place paper or foil baking cup in each of 12 regular-size muffin cups

  • 1/2 cup Fisher® Chef's Naturals® Pecan Chips
  • 1 package Pillsbury® Big Deluxe refrigerated chocolate chip cookies
  • 1/2 cup Hershey’s® premier white baking chips
  • 1/4 cup Jif® Natural Creamy Peanut Butter Spread
4.7/5 (39 Votes)

Japanese Ginger Dressing

Japanese Ginger Dressing

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In a blender, combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce...

  • 1/2 cup minced onion
  • 1/2 cup peanut oil
  • 1/3 cup rice wine vinegar
  • 2 tablespoons water
  • 2 tablespoons minced fresh ginger root
  • 2 tablespoons minced celery
  • 2 tablespoons ketchup
  • 4 teaspoons soy sauce
  • 2 teaspoons white sugar
  • 2 teaspoons lemon juice
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
4.4/5 (34 Votes)

Pecan Pear Muffins

Pecan Pear Muffins

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In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup canola oil
  • 1 teaspoon vanilla extract
  • 4 cups chopped peeled ripe pears (about 6 medium)
  • 1 cup chopped pecans
4.3/5 (4 Votes)

Leek and Garlic Mashed Potatoes

Leek and Garlic Mashed Potatoes

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In 3-quart saucepan, place potatoes, leek, garlic, salt and broth

  • 3 lb potatoes (about 8 medium), peeled and cut into pieces
  • 2 cups sliced leek with some of green top (about 1 medium)
  • 4 cloves garlic, peeled
  • 3/4 teaspoon salt
  • 1 cup Progresso® chicken broth (from 32-oz carton)
  • 1/4 cup whipping (heavy) cream
  • 1 tablespoon butter or margarine
  • Additional whipping (heavy) cream, heated, if desired
  • 1 tablespoon chopped fresh chives
4.5/5 (47 Votes)

Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup

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STEP 1: Heat the olive oil in a large pot over medium heat

  • 1 Tbsp olive oil
  • 1 medium yellow onion
  • 1 Tbsp minced garlic
  • 1/2 lb. carrots, sliced
  • 1/2 bunch celery, sliced
  • 1 lb. chicken
  • 1 whole bay leaf
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • cracked pepper to taste
  • 1-2 tsp (to taste) salt
  • 1 cup wild rice mix
  • 6 cups water
  • 1/3 bunch fresh parsley
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 2 cups whole milk
4.5/5 (41 Votes)