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Honey-Mustard Chicken

Honey-Mustard Chicken

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Directions •In a small saucepan, combine the pineapple juice, honey, mustard and ginger; bring to a boil

  • Prep: 10 min. Grill: 50 min.Yield: 4 Servings
  • 1 cup pineapple juice
  • 3/4 cup honey
  • 1/2 cup Dijon mustard
  • 1 teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
0/5 (0 Votes)

Chicken and Vegetables Sheet-Pan Meal

Chicken and Vegetables Sheet-Pan Meal

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Directions Heat oven to 350°F

  • 2 2 2 large boneless skinless chicken breasts
  • Salt
  • Pepper
  • 2 2 2 bags (12 oz each) Green Giant™ Steamers frozen garden vegetable medley
  • 2 2 2 tablespoons olive oil
0/5 (0 Votes)

Mexican Fiesta Wontons

Mexican Fiesta Wontons

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To prepare the wontons, heat 1 tsp of the oil in a medium-size skillet over medium heat

  • Wontons:
  • 2 tsp vegetable oil, divided
  • 8 oz lean ground beef
  • 1/4 tsp salt
  • 1/4 cup onion, finely chopped
  • 1/4 cup red bell pepper, finely chopped
  • 1/4 cup canned green chilies, diced
  • 1/4 cup + 2 Tbsp enchilada sauce
  • 22-24 wonton wrappers
  • Cheese Dipping Sauce:
  • 1 (14.5-oz) can petite diced tomatoes with sweet onions, well drained
  • 1/4 cup canned green chilies, diced
  • 1 (16-oz) package Velveeta cheese, chopped into 1/2" cubes
  • 1/2 cup enchilada sauce
  • 1/4 cup Corona beer
0/5 (0 Votes)

Impossibly Easy Ham and Cheddar Pie

Impossibly Easy Ham and Cheddar Pie

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Heat oven to 400°F. Grease bottom and side of 9-inch pie plate with shortening

  • 1 1/2 cups cut-up cooked ham
  • 1 cup shredded Cheddar cheese (4 oz)
  • 4 medium green onions, sliced (1/4 cup)
  • 1 small cooking apple, peeled, chopped (1/2 cup)
  • 1/2 cup Original Bisquick® mix
  • 1 cup milk
  • 1/8 teaspoon pepper
  • 2 eggs
0/5 (0 Votes)

Jen

Jen

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Instructions IMPORTANT: Do NOT pre-heat your slow cooker

  • 2 1/4 teaspoons active dry yeast (or .25 ounce envelope)
  • 1 teaspoon sugar
  • 1/4 cup warm water
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 cup lukewarm water
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 3 1/2 to 4 cups all-purpose flour
  • Egg wash: 1 egg plus 1 teaspoon water.
0/5 (0 Votes)

ORANGE-CARDAMOM CHALLAH

ORANGE-CARDAMOM CHALLAH

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Makes 1 loaf

  • Ingredients:
  • Dough:
  • 1/2 cup warm water (100°–110°F)
  • 6 Tbsp canola or vegetable oil
  • 1/4 cup honey
  • 2 eggs
  • 1-1/2 tsp salt
  • 1 Tbsp active dry yeast (about one packet)
  • 3/4 tsp ground cardamom
  • Zest from one orange
  • 1/4 tsp vanilla
  • 4 cups flour
  • Glaze:
  • 1 egg, beaten with 1 Tbsp cold water
5/5 (1 Votes)

One-Pot Creamy Spaghetti

One-Pot Creamy Spaghetti

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Directions 1 In 8-quart stockpot, cook sausage until no longer pink; drain

  • 1 1 1 lb ground Italian sausage
  • 3/4 3/4 3/4 lb uncooked spaghetti
  • 1 1 1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
  • 1 1 1 box (32 oz) Progresso™ chicken broth or 1 box (32 oz) vegetable broth
  • 1/2 1/2 1/2 cup whipping cream
  • 1/4 1/4 1/4 teaspoon crushed red pepper flakes, if desired
  • Shredded Parmesan cheese and fresh basil leaves, if desired
0/5 (0 Votes)

BBQ Baby Back Ribs

BBQ Baby Back Ribs

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Recipe courtesy Jamie Deen

  • 2 tablespoons light brown sugar
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic salt
  • 2 racks baby back pork ribs (4 pounds)
  • Jamie's BBQ Sauce, recipe follows
  • 1 tablespoon canola oil
  • 2 tablespoons finely chopped onion
  • 2 cups apple cider vinegar
  • 1 1/2 cups ketchup
  • 3/4 cup light brown sugar
  • 3 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons chili powder
  • 1 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
0/5 (0 Votes)

Mexican Taco Bake

Mexican Taco Bake

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Preheat oven to 375°F. In a large skillet, cook the beef, onion, and garlic until the beef is browned; drain

  • 1 lb. ground beef (extra lean)
  • 1 small onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 cup water
  • 1 cup store-bought salsa
  • 4 oz. green chilies, diced
  • 1 can (15 oz.) refried beans
  • 1 can (2.25 oz.) sliced ripe olives, drained, divided
  • 1 packet (1.25 oz.) taco seasoning mix
  • 1 package (4.5 oz.) tricolor corn tortillas, broken
  • 2 cups shredded Monterrey jack cheese, divided
  • 1/2 cup tomatoes, chopped
  • 1/4 cup green onions, sliced
0/5 (0 Votes)

Peanut Butter Cookies

Peanut Butter Cookies

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Yield: 14 cookies

  • 9 ounces honey roasted peanuts
  • 1/2 cup unsalted butter, cold, cut into pieces
  • 3/4 cup granulated sugar
  • 1/2 cup firmly packed dark brown sugar
  • 1 large egg
  • 1 Tablespoon whole milk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups unbleached, all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup turbinado sugar, for dipping
0/5 (0 Votes)