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Slow Cooked Brisket with Smothered Onions Marlene Koch

Slow Cooked Brisket with Smothered Onions Marlene Koch

By

Brisket is a wonderful make-ahead dish, and the slow cooker is the perfect fix-it and forget-it way to do so

  • MAKES 8 SERVINGS
  • 2 3/4 pounds beef brisket, flat-cut, trimmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 pounds onions (2 medium), cut in 1/4-inch half-moons
  • 6 garlic cloves, coarsely chopped
  • 1 (14-ounce) can diced tomatoes in juice
  • 1/4 cup balsamic vinegar
  • 3 tablespoons brown sugar,
0/5 (0 Votes)

Meatball Stroganoff Biscuit Casserole

Meatball Stroganoff Biscuit Casserole

By

1Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray

0/5 (0 Votes)

Granny Cake

Granny Cake

By

Mix the sugar, flour, salt, soda, eggs and pineapple together and pour into a 9 x 13" pan

  • 1 1/2 c sugar
  • 2 c flour
  • 1/2 tsp salt
  • 2 eggs
  • 1 tsp baking soda
  • 1 lg (20 oz.) can crushed pineapple in its own juice ( including juice)
  • 1 c brown sugar
  • 1 c chopped pecans
  • 1 c evaporated milk
  • 1/2 c sugar
  • 1 stk margarine
  • 1 tsp vanilla
0/5 (0 Votes)

SAVORY GINGERBREAD STUFFING

SAVORY GINGERBREAD STUFFING

By

Serves 6-8

  • David's Note:
  • Gingerbread is a natural for holiday desserts. This savory stuffing gives you another way to bring its fragrant flavors to the t
  • Ingredients:
  • 1 (14.5-oz) box gingerbread cake mix, plus preparation ingredients from the box
  • 1 baguette, cut into 1" cubes (about 8 cups)
  • 1 stick + 2 Tbsp butter, divided
  • 1 cup small-diced yellow onion
  • 1 cup small-diced celery
  • 1 Granny Smith apple, peeled and diced
  • 1 tsp minced garlic
  • 1 tsp chopped fresh thyme
  • 1 (16-oz) package sage sausage
  • 1/2 Tbsp salt
  • 1 tsp black pepper
  • 2 Tbsp chopped fresh parsley
  • 4-1/2 cups chicken stock
4/5 (1 Votes)

BLT Pasta Salad

BLT Pasta Salad

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Cook the pasta according to directions until cooked al dente

  • 8 ounces spiral pasta {or another type of medium-sized pasta}
  • 1 bottle Ranch Salad Dressing
  • 1 1/2 cup diced tomatoes
  • 1 cup cubed Swiss cheese
  • 1/2 cup thinly sliced red onions
  • 1 pound bacon, cooked until crispy and chopped
  • 2 cups finely chopped romaine or iceberg lettuce
  • salt and black pepper
0/5 (0 Votes)

Classic Homemade Stuffing

Classic Homemade Stuffing

By

Don't reserve stuffing just for the holidays

  • 24 cups 1" bread cubes, toasted
  • 1 stick butter
  • 1-1/2 cups diced onions
  • 1-1/2 cups diced celery
  • 3 cups sliced mushrooms
  • 2 tsp minced garlic
  • 1 tsp dried thyme
  • 1 Tbsp dried parsley flakes
  • 1 tsp dried sage
  • 3 cups chicken stock
  • 1 tsp salt
  • 1 tsp black pepper
0/5 (0 Votes)

Apple and Squash Bake

Apple and Squash Bake

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DIRECTIONS 1.Preheat oven to 350 degrees F (175 degrees C)

  • 1/3 cup SPLENDA® ESSENTIALS™ No Calorie Sweetener, Granulated
  • 1 teaspoon molasses
  • 1/4 cup light butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground mace
  • 2 pounds butternut squash - peeled, seeded, and cut into 1/2 inch slices
  • 2 large apples - cored, and cut into 1/2 inch slices
  • ..
4/5 (1 Votes)

Glistening Cranberry Cookie

Glistening Cranberry Cookie

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Yield: 30 cookies

  • Glaze:
  • 1 3/4 cup cranberries, fresh or frozen
  • 1 cup whole wheat flour
  • 1 cup unbleached, all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 Tablespoon freshly grated orange zest
  • 2 Tablespoons freshly squeezed orange juice
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup unsalted butter, cut into pieces, room temperature
  • 1/2 cup chopped walnuts
  • 2 Tablespoons freshly squeezed orange juice
  • 2 cups powdered sugar, sifted
  • 1/4 cup reserved cranberries
0/5 (0 Votes)

Easy Grands!® Chicken Pot Pie

Easy Grands!® Chicken Pot Pie

By

1 In 4-quart saucepan, mix soups, frozen vegetables and chicken

  • 2 cans (18.6 oz each) Progresso® Rich & Hearty chicken pot pie style soup1bag (12 oz) Green Giant® Valley Fresh Steamers® frozen mixed vegetables (2 1/2 cups)2 1/2cups cubed chicken1can (10.2 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
4/5 (1 Votes)

LOADED POTATO PIEROGI

LOADED POTATO PIEROGI

By

To prepare the filling, place the potatoes into a small sauce pot and cover with water by about 1"

  • Filling:
  • 1 Idaho potato, peeled and cut into 6 pieces
  • 1/2 Tbsp butter
  • 2 Tbsp sour cream
  • 1/4 cup cheddar cheese, shredded
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 3 strips bacon, cooked and crumbled
  • 1 Tbsp scallions, chopped
  • Dough:
  • 2 cups flour
  • 1/4 cup scallions, sliced
  • 2 tsp salt
  • 2 tsp oil
  • 1/2 cup, plus 1 Tbsp, water
  • Topping:
  • 4 Tbsp butter
  • 1 cup sour cream, for serving
0/5 (0 Votes)