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Chocolate Chip Cookies

Chocolate Chip Cookies

By

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F

  • 3/4 cup packed dark brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup oil
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole-wheat pastry flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon fine salt
  • 6 ounces semisweet chocolate chips or chunks
  • 4 ounces dried cranberries or dried cherries
0/5 (0 Votes)

Guacamole

Guacamole

By

Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl

  • 4 ripe Haas avocados
  • 3 tablespoons freshly squeezed lemon juice (1 lemon)
  • 8 dashes hot pepper sauce
  • 1/2 cup small-diced red onion (1 small onion)
  • 1 large garlic clove, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 medium tomato, seeded, and small-diced
0/5 (0 Votes)

Buffalo Chicken Wing Sauce

Buffalo Chicken Wing Sauce

By

Recipe courtesy Bill Smith

  • 2 tablespoons all-purpose flour
  • 2 1/2 ounces unsalted butter
  • 1 1/4 pints crystal Louisiana hot sauce
  • 1 1/4 tablespoons peeled garlic
  • 1 1/4 tablespoons champagne vinegar
0/5 (0 Votes)

Jambalaya with Shrimp and Ham

Jambalaya with Shrimp and Ham

By

Heat the oil in a large Dutch oven over a medium heat

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt, plus more, to taste
  • 1/4 teaspoon freshly ground black pepper, plus more, to taste
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon tomato paste
  • 6 ounces diced, smoked ham
  • 2 1/2 cups low sodium chicken broth
  • 1 (14 1/2-ounce) can no-salt added diced tomatoes
  • 1 cup uncooked long-grain white rice
  • 1 pound peeled and deveined medium shrimp
  • Hot pepper sauce
0/5 (0 Votes)

Smoked Sausage, Butternut Squash and Wild Rice Soup

Smoked Sausage, Butternut Squash and Wild Rice Soup

By

Recipe courtesy Emeril Lagasse, 2005

  • 2 medium butternut squash, about 3 to 4 pounds, peeled, seeded, and cut into 1-inch chunks
  • 2 tablespoons olive oil
  • Salt
  • Freshly ground black pepper
  • 12 cups chicken stock
  • 2 1/2 cups chopped onions
  • 1 cup wild rice
  • 3/4 pound smoked sausage, such as kielbasa, cut into 1/4-inch
  • 2 cups fresh corn kernels
  • 1 1/2 cups half-and-half
  • 1 tablespoon chopped fresh parsley leaves
5/5 (1 Votes)

Genovese-style Artichokes

Genovese-style Artichokes

By

In a large, heavy skillet heat 3 tablespoons olive oil over medium-high heat

  • 3 tablespoons olive oil, plus 1/4 cup
  • 1 pound button or Roman mushrooms, trimmed and chopped (about 4 cups)
  • 1 onion, diced
  • 4 garlic cloves, chopped
  • 4 slices prosciutto (about 2 ounces), chopped
  • 2 tablespoons chopped fresh parsley leaves
  • 1/2 cup grated Parmesan
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 fresh artichokes, trimmed and cleaned
  • 2 cups white wine
5/5 (2 Votes)

Creamed Spinach

Creamed Spinach

By

Recipe courtesy Ellie Krieger for Food Network Magazine

  • 2 10-ounce packages frozen chopped spinach, thawed
  • 2 teaspoons extra-virgin olive oil
  • 2 small shallots, finely chopped (about 1/2 cup)
  • 4 teaspoons all-purpose flour
  • 1 1/2 cups low-fat (1%) milk
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons evaporated milk
  • Pinch of ground nutmeg
  • Kosher salt and freshly ground pepper
4/5 (1 Votes)

Texas Brisket

Texas Brisket

By

Recipe courtesy Paula Deen

  • 1 (5 to 6-pound) brisket, trimmed but left with a layer of fat about 1/4- inch thick
  • 6 tablespoons House Seasoning, recipe follows
  • 3 tablespoons chili powder
  • 1 1/2 teaspoons brown sugar
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 6 cups hickory wood chips, soaked in water for 30 minutes
0/5 (0 Votes)

Creamy White Chicken & Artichoke Lasagna

Creamy White Chicken & Artichoke Lasagna

By

HEAT oven to 350°F. COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes

  • 2 cups shredded cooked chicken breasts
  • 1 can (14 oz.) artichoke hearts, drained, chopped
  • 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
  • 1/2 cup KRAFT Grated Parmesan Cheese
  • 1/2 cup chopped drained oil-packed sun-dried tomatoes
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup milk
  • 1/2 tsp. garlic powder
  • 1/4 cup tightly packed fresh basil, chopped, divided
  • 12 lasagna noodles, cooked
5/5 (1 Votes)

Warm Bacon Potato Salad

Warm Bacon Potato Salad

By

Recipe courtesy The Neelys

  • 1/2 cup white wine vinegar
  • 1 tablespoon coarse-grained mustard
  • 1 tablespoon sugar
  • 2 1/2 pounds red potatoes, diced into 1-inch cubes
  • Salt
  • 6 bacon slices, chopped
  • 1 medium sized red onion, diced
  • Freshly ground black pepper
  • 2 cloves garlic, chopped
  • 1/4 cup freshly chopped dill leaves, plus more for garnish
0/5 (0 Votes)