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Spinach Salad with Strawberries and Basil (Rachael Ray)

Spinach Salad with Strawberries and Basil (Rachael Ray)

By

Chop the shallot and put it in a small bowl

  • 1 shallot
  • 2 tablespoons aged balsamic vinegar
  • 1 teaspoon superfine sugar
  • Juice of 1/2 lemon
  • 1 1/2 cups small strawberries
  • 2 to 3 cups spinach leaves, from a farmer's market
  • 1/2 cup fresh basil leaves
  • 4 to 5 tablespoons EVOO
  • Salt and freshly ground pepper
4.5/5 (4 Votes)

Slow Cooker Honey BBQ Chicken Drumsticks

Slow Cooker Honey BBQ Chicken Drumsticks

By

In a large bowl whisk together the BBQ sauce and honey

  • 2-1/2 cups BBQ sauce
  • 1 cup honey
  • 2 pounds drumsticks
  • 2 TBSPs butter
  • salt and pepper
  • 3 T corn starch
0/5 (0 Votes)

Maple Teriyaki Glazed Salmon

Maple Teriyaki Glazed Salmon

By

Salmon is baked with a delicious Teriyaki glaze

  • 1/4 cup maple syrup
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoon teriyaki sauce
  • 1 clove garlic, minced
  • 1 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 16 ounce salmon
4.5/5 (20 Votes)

Quick and Easy Apple Tart (Pioneer Woman)

Quick and Easy Apple Tart (Pioneer Woman)

By

Preheat the oven to 425 degrees F

  • 1 whole sheet puffed pastry, cut in half
  • Nonstick cooking spray
  • 1 cup brown sugar
  • 1/4 teaspoon salt
  • Juice of 1/2 a lemon
  • 3 whole apples, cored, halved and sliced, but not peeled
  • Store-bought caramel sauce, for serving
  • 1/4 cup chopped pecans
4.4/5 (16 Votes)

Taco Squares

Taco Squares

By

Mix biscuit baking mix and water; spread evenly in lightly greased 9 x 13 baking pan

  • 4 cups Biscuit Baking Mix
  • 1 cup water
  • 1 pound ground beef
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 1/8 teaspoon garlic powder
  • 8 ounce can tomato sauce
  • 1.25 ounce package taco seasoning
  • 1 cup shredded Cheddar cheese
  • 1 cup sour cream
  • 1/3 cup mayonnaise
  • 1/4 teaspoon paprika
  • Garnish: Sour cream and pico de gallo
4.6/5 (13 Votes)

CROCK POT CHICKEN AND DUMPLINGS

CROCK POT CHICKEN AND DUMPLINGS

By

Easy Crock Pot Chicken and Dumplings

  • 1 large onion , diced
  • 1 can (10.5 oz) cream of celery soup
  • 1 can (10.5 oz) cream of chicken soup
  • 1 tablespoon fresh parsley
  • 1 teaspoon poultry seasoning
  • black pepper to taste
  • 4 skinless boneless chicken breasts
  • 2 cups low sodium chicken broth
  • 2 cups frozen vegetables or peas and carrots , defrosted
  • 1 can (8 pieces) refrigerated biscuits (Buttermilk, Country or Homestyle)
  • Follow Spend With Pennies on Pinterest
4/5 (1 Votes)

Doritos Chicken Casserole*

Doritos Chicken Casserole*

By

Preheat the oven to 350 degrees

  • 3 c. shredded cooked Tyson chicken
  • 2 c. shredded Kraft Mexican cheese blend (divided)
  • 1 (10 oz.) can Campbell’s cream of chicken soup
  • 1/2 c. TruMoo milk
  • 1/2 c. Daisy sour cream
  • 1 can Ro-Tel diced tomatoes with green chilies drained
  • 1/2 packet Ortega taco seasoning mix
  • 1 lg. bag Doritos
  • Chopped lettuce (optional)
  • Diced tomato (optional)
4.5/5 (14 Votes)

Green Bean Casserole (Pioneer Woman)

Green Bean Casserole (Pioneer Woman)

By

Preheat the oven to 350 degrees F

  • 2 pounds fresh green beans, ends cut off
  • Salt
  • 4 slices bacon, cut into 1/4-inch pieces
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1/2 whole large onion, chopped
  • 4 tablespoons (1/2 stick) butter
  • 4 tablespoons all-purpose flour
  • 2 1/2 cups whole milk, plus extra for thinning if needed
  • 1/2 cup half-and-half
  • Freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 cup grated sharp Cheddar
  • 1 cup panko breadcrumbs
4.6/5 (20 Votes)

Simple Perfect Enchiladas (Pioneer Woman)

Simple Perfect Enchiladas (Pioneer Woman)

By

For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour

  • Sauce:
  • 2 tablespoons canola oil
  • 2 tablespoons all-purpose flour
  • One 28-ounce can enchilada or Mexican red sauce
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Meat:
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 1/2 teaspoon salt
  • The Rest:
  • Canola oil, for frying
  • 10 to 14 corn tortillas
  • Two 4-ounce cans diced green chilies
  • 1 cup chopped green onions
  • 1/2 cup chopped black olives
  • 3 cups grated sharp Cheddar cheese
  • Cilantro, for garnish
4.6/5 (19 Votes)

Grilled Corn and Bean Salad (Valerie Bertinelli)

Grilled Corn and Bean Salad (Valerie Bertinelli)

By

For the salad: Preheat a grill on high for 5 minutes

  • Dressing:
  • 4 fresh or frozen ears of corn, husks removed
  • One 15-ounce can black beans, rinsed and drained
  • One 15-ounce can chickpeas, rinsed and drained
  • 1 cup loosely packed fresh cilantro leaves, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1/2 red onion, chopped
  • 1/2 jalapeno or serrano chile pepper, seeded and finely chopped (wear plastic gloves when handling)
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/2 cup freshly squeezed lime juice (from about 2 large or 4 small limes)
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon red wine vinegar
  • 1 teaspoon ground cumin
  • Pinch chili powder
  • 2 cloves garlic, pushed through a press
  • 1/4 cup extra-virgin olive oil
  • Hot sauce, preferably Crystal Hot Sauce
4.4/5 (20 Votes)