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Mini Sausage Quiches

Mini Sausage Quiches

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•In a large skillet, brown sausage and onion over medium heat for 4-5 minutes or until meat is no longer pink; dr...

  • 1/2 pound Johnsonville® Hot Italian Sausage, casings removed
  • 2 tablespoons dried minced onion
  • 2 tablespoons minced chives
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 4 eggs, lightly beaten
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1 cup (8 ounces) 4% cottage cheese
  • 1/3 cup grated Parmesan cheese
  • Paprika
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Stuffed Mushrooms

Stuffed Mushrooms

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HEAT broiler. ADD hot water to stuffing mix in medium bowl; stir just until moistened

  • 1 cup hot water
  • 2 cups STOVE TOP Stuffing Mix for Chicken in the Canister
  • 16 large fresh mushrooms (1 lb.)
  • 3 Tbsp. butter or margarine
  • 1/3 cup each finely chopped green and red peppers
  • 2 Tbsp. butter or margarine, melted
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Baked Gnocchi

Baked Gnocchi

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Serves 4-6

  • 2 (10-oz) bags frozen gnocchi
  • 1/2 lb bacon, diced
  • 1 cup medium diced onion
  • 1 (16-oz) jar Alfredo sauce
  • 1 cup frozen peas
  • 1 (9-oz) package precooked chicken breast, medium diced
  • 1/2 lb Fontina cheese, shredded and divided
  • 1/4 cup grated Parmesan cheese
  • 1 tsp black pepper
  • 1/2 cup Mozzarella
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Spaghetti Pie Casserole Recipe

Spaghetti Pie Casserole Recipe

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Cook spaghetti according to package directions; drain

  • 1 package (8 ounces) spaghetti
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 jar (14 ounces) spaghetti sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 ounces reduced-fat cream cheese
  • 1 cup (8 ounces) reduced-fat sour cream
  • 3 green onions, chopped
  • 1-1/2 cups (6 ounces) shredded cheddar-Monterey Jack cheese
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GRAHAM CRACKER CAKE

GRAHAM CRACKER CAKE

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Serves 8-12

  • Ingredients:
  • 1-1/2 cups heavy cream
  • 5 Tbsp, plus extra to drizzle, chocolate syrup
  • 1 tsp vanilla extract
  • 1/3 cup powdered sugar
  • 2 sleeves full-sheet graham crackers
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Chicken Cordon Bleu Salad

Chicken Cordon Bleu Salad

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Preparation: To prepare the dressing, whisk the mustard, shallot, egg yolk, thyme, honey, vinegar, salt, and peppe...

  • Dressing:
  • 2 Tbsp Dijon mustard
  • 2 Tbsp shallot, finely diced
  • 1 egg yolk
  • 1 tsp fresh thyme
  • 2 Tbsp honey
  • 1/4 cup sherry vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup extra-virgin olive oil
  • Skewers:
  • 1 lb boneless, skinless chicken breast
  • 1 lb deli ham, very thinly sliced
  • 1 lb Swiss cheese, shredded
  • 1/4 cup seasoned breadcrumbs
  • 1/4 cup grated Parmesan, plus more for garnish (optional)
  • 1 Tbsp parsley, chopped
  • 6 (8") wooden skewers
  • 3 romaine heads, split in half lengthwise
  • Salt and pepper, to taste
  • Chopped tomatoes (optional garnish)
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Light Potato Salad

Light Potato Salad

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Yields 8–10 servings

  • 3 lbs red bliss potatoes, cut into 1-1/2” pieces
  • 2-1/4 tsp salt, divided
  • 1 tsp freshly ground black pepper
  • 2 Tbsp white wine vinegar
  • 1 Tbsp freshly squeezed lemon juice
  • 1-1/4 cups nonfat Greek yogurt
  • 2 Tbsp yellow mustard
  • 2 celery stalks, finely chopped
  • 1/2 small white onion, finely chopped
  • 6 hard-boiled eggs, cut into small wedges
  • 2 Tbsp fresh chopped parsley
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Sugar-Free Coconut Raspberry Sorbet

Sugar-Free Coconut Raspberry Sorbet

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Pour the coconut milk and coconut water into a small mixing bowl

  • 1/2 cup canned light coconut milk, cold
  • 1/3 cup coconut water, cold
  • 3 Tbsp sugar substitute
  • 8 oz frozen raspberries
  • 1/4 cup unsweetened coconut flakes, toasted
  • 3 Tbsp (additional) unsweetened coconut flakes for garnish, toasted
  • Mint sprigs for garnish
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Prosciutto-Wrapped Asparagus with Goat Cheese

Prosciutto-Wrapped Asparagus with Goat Cheese

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Preheat oven to 425°F. Cream together the cream cheese and the goat cheese in a medium-sized bowl with a hand ...

  • 24 spears medium asparagus, trimmed
  • 12 slices of prosciutto
  • 2 oz cream cheese, room temperature
  • 4 oz goat cheese, room temperature
  • Zest of one lemon
  • Juice of one lemon
  • 1/2 Tbsp fresh basil, chopped
  • Pinch black pepper
  • 1 Tbsp olive oil
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SASHIMI TACOS WITH MANGO JICAMA SALSA

SASHIMI TACOS WITH MANGO JICAMA SALSA

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Prep Time: 15 minutes | Total Time: 15 minutes | Yield: 4 small tacos

  • 1 cup canola oil
  • 4 pot sticker wrappers
  • 2 ounces sashimi grade ahi tuna, diced
  • 2 ounces Mango Jicama Salsa, recipe follows
  • 1-ounce Sweet Soy Sauce, recipe follows
  • 2 ounces Wasabi Cream, recipe follows
  • 3 ounces pea shoots
  • 1-ounce eel sauce
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