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Recipes
PULL APART WESTERN OMELET SLIDERS
By ldelmas
MAKES 12
- Ingredients:
- 1 (12-ct) package sweet dinner rolls, left connected
- 4 Tbsp butter, melted & divided as noted below
- 1-1/2 cups pre-diced, frozen peppers and onions, thawed and drained of excess moisture
- 6–8 oz ham, cut into small dice (or pre-diced)
- 8 eggs, beaten
- 1 tsp salt, plus extra for sprinkling
- 1/2 tsp pepper, plus extra for sprinkling
- 8 oz cheddar cheese, shredded
Meatloaf
By ldelmas
For the meatloaf: Preheat the oven to 350 degrees F
- 1 cup milk
- 6 bread slices
- 2 pounds ground beef
- 1 cup grated Parmesan
- 1 teaspoon salt
- Freshly ground black pepper
- 1/4 teaspoon seasoned salt, such as Lawry's
- 1/4 to 1/2 cup minced flat-leaf parsley
- 4 eggs, beaten
- 8 to 12 thin bacon slices
- 1/2 cup ketchup
- 6 tablespoons brown sugar
- 1 teaspoon dry mustard
- Dash or 2 hot sauce (more if you like)
- Dash or 2 Worcestershire sauce
Potluck Spareribs Recipe
By ldelmas
Cut ribs into serving-size pieces; place with the meaty side up on racks in two greased 13-in
- 6 pounds pork spareribs
- 1-1/2 cups ketchup
- 3/4 cup packed brown sugar
- 1/2 cup white vinegar
- 1/2 cup honey
- 1/3 cup soy sauce
- 1-1/2 teaspoons ground ginger
- 1 teaspoon salt
- 3/4 teaspoon ground mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
Gluten Free Crab Cakes
By ldelmas
Makes 6–8 Cakes
- 2 Tbsp mayonnaise
- 1 Tbsp yellow mustard
- 1 Tbsp fresh lemon juice
- 5 dashes Worcestershire sauce
- 1/4 tsp celery salt
- 1/2 tsp ground black pepper
- 1 large egg
- 5 Tbsp finely chopped red onion
- 3 Tbsp finely chopped roasted red peppers
- 1/2 cup finely ground gluten-free, cracked pepper-flavor lentil crackers
- 1 lb jumbo lump crab, drained
Classic Beef Stroganoff
By ldelmas
1 Cut beef across grain into about 1 1/2x1/2-inch strips
- 1 1/2 pounds beef sirloin steak, 1/2 inch thick
- 8 ounces fresh mushrooms, sliced (2 1/2 cups)
- 2 medium onions, thinly sliced
- 1 garlic clove, finely chopped
- 1/4 cup butter or margarine
- 1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)
- 1/2 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1/4 cup Gold Medal™ all-purpose flour
- 1 1/2 cups sour cream
- 3 cups hot cooked egg noodles
SPAGHETTI PIE CASSEROLE
By ldelmas
Serves 6-8
- Ingredients:
- 4 eggs, divided
- 1/2 cup grated parmesan cheese
- 3 tsp salt, divided
- 1 tsp black pepper, divided
- 1 tsp garlic powder
- 1–1/2 cups marinara sauce, divided
- 8 oz spaghetti, cooked al dente
- 1 cup whole milk ricotta cheese
- 1/2 tsp Italian seasoning
- 1 Tbsp olive oil
- 1 lb mild Italian ground pork sausage
- 1/2 cup small–diced onion
- 1 cup small–diced peppers (yellow and red)
- 1 tsp minced garlic
- 1 cup shredded mozzarella cheese
- Fresh basil, to garnish
Moist Sour Cream Coffee Cake
By ldelmas
HEAT oven to 350°F. BEAT granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy
- 1-1/2 cups granulated sugar
- 3/4 cup butter or margarine, softened
- 1 tsp. vanilla
- 2 eggs
- 2 cups flour
- 1 tsp. CALUMET Baking Powder
- 1/2 tsp. baking soda
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 cup chopped PLANTERS Pecans
- 1/3 cup packed brown sugar
- 1-1/2 tsp. ground cinnamon
Queso Fundido with Fire Roasted Tomato Salsa
By ldelmas
1 Heat oven to 475°F. Line 15x10x1-inch pan with foil
- 1 1 1 medium poblano chile
- 1 1 1 teaspoon olive oil
- 4 4 4 oz uncooked chorizo sausage, casings removed
- 1/2 1/2 1/2 cup chopped onion
- 2 2 2 cups shredded Monterey Jack cheese (8 oz)
- 1 1 1 cup shredded Chihuahua cheese (4 oz)
- 1/4 1/4 1/4 cup chopped fresh cilantro
- Food Should Taste Good™ tortilla chips, as desired
- 1 1 1 can (14.5 oz) Muir Glen™ organic fire roasted tomatoes, well drained
- 1/4 1/4 1/4 cup chopped onion
- 2 2 2 tablespoons chopped fresh cilantro
- 1 1 1 clove garlic, finely chopped
- 1 1 1 small jalapeño chile, seeded, finely chopped
- 1/4 1/4 1/4 teaspoon fine sea salt
CHOCOLATE CHERRY PORT WINE FONDUE
By ldelmas
Preparation: In a small heatproof bowl, add the heavy cream and dark chocolate
- Ingredients:
- Chocolate-Cherry Port Wine Fondu
- 1/2 cup heavy cream
- 8 oz dark chocolate
- 1 oz cherry brandy
- 1 oz port wine
- 1/4 tsp almond extract
- Store-bought brownie bites, for serving