Menu Enter a recipe name, ingredient, keyword...

Bettybug's profile page

Recipes

Turkey Fritters

Turkey Fritters

By

Preheat the oven to 300 degrees F

  • Chipotle Mayonnaise:
  • 2 cups shredded turkey meat
  • 1/4 cup pickled jalapeno, roughly chopped
  • 1 tablespoon pickled jalapeno juice
  • 1 fresh jalapeno, finely minced
  • 1 pasilla chile, julienned
  • 1 russet potato, shredded
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon sea salt
  • 1 egg, beaten
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cooking olive oil
  • 1 cup mayonnaise
  • 1 tablespoon fresh cilantro leaves
  • 1 teaspoon chipotle in adobe
  • 1 teaspoon salt
  • Zest and juice of 1 lime
0/5 (0 Votes)

Green Chili Hominy

Green Chili Hominy

By

Grady Spears Cowboy's Kitchen #231

  • 1 (20 OUNCE) CAN WHITE HOMINY, RINSED AND DRAINED
  • 1 LARGE RED ONION CHOPPED
  • 1/2 TBS. SAMBAL CHILE SAUCE (A spicy Southeast Asian condiment made, in its simplest form, from chile peppers and salt. Found in the international food aisle of the market.)
  • 2 ROASTED POBLANO OR GREEN CHILES-YOU MAY SUBSTITUTE CANNED ANAHEIM GREEN CHILES
  • 3 TBS. BUTTER
  • SALT AND PEPPER TO TASTE
0/5 (0 Votes)

Zesty Sloppy Joes

Zesty Sloppy Joes

By

For a big family gathering, these sandwiches are a hit

  • 4 pounds ground beef
  • 1 cup chopped onion
  • 1 cup finely chopped green pepper
  • 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 1 can (15 ounces) thick and zesty tomato sauce
  • 1 can (8 ounces) tomato sauce
  • 3/4 cup packed brown sugar
  • 1/4 cup ketchup
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon prepared mustard
  • 1 tablespoon ground mustard
  • 1 teaspoon chili powder
  • 1 teaspoon garlic salt
  • 20 to 25 hamburger buns
0/5 (0 Votes)

Reuben Sandwich

Reuben Sandwich

By

Drain the sauerkraut in colander

  • Sauerkraut:
  • 2 quarts sauerkraut
  • 1 slice bacon, diced
  • 1/2 cup diced yellow onion
  • 1/8 cup vegetable oil
  • 1/8 teaspoon whole caraway seeds
  • 1/2 cup sugar
  • 1/2 cup sweetened applesauce
  • 1 whole bay leaf
  • Thousand Island Dressing:
  • 2 cups mayonnaise
  • 4 ounces sweet relish
  • 4 ounces ketchup
  • Reuben:
  • Butter, room temperature
  • 2 slices rye bread
  • 1 slice Swiss cheese
  • 4 ounces thinly sliced corned beef
4.6/5 (15 Votes)

Lemon Pepper Chicken

Lemon Pepper Chicken

By

Heat olive oil in large nonstick skillet

  • 3 cups NO YOLKS, cooked and drained
  • 2 tsp. olive oil
  • 2 tsp. garlic, minced
  • 1/2 cup white wine
  • 1 cup low-sodium chicken broth
  • 1 Tbs. Mrs. Dash' Lemon Pepper Salt Free Seasoning Blend
  • 1 Tbs. fresh lemon juice
  • 1/2 cup baby carrots, juliene
  • 1 cup mushrooms, sliced
  • 2 cups chopped cooked chicken breasts
  • 3/4 cup frozen peas and pearl onions mixture, thawed
  • 2 Tbs. fresh parsley, chopped
0/5 (0 Votes)

LIPTON ONION BURGERS

LIPTON ONION BURGERS

By

1. Combine all ingredients in large bowl; shape into 8 patties

  • 1 envelope Lipton® Recipe Secrets" Onion Soup Mix
  • 1/2 cup water
  • 2 lbs. ground beef
0/5 (0 Votes)

Lemon Meringue Pie

Lemon Meringue Pie

By

1. Prepare: -Baked Pastry Shell; set aside

  • 1 recipe Baked Pastry Shell
  • 3 eggs
  • 1 1/2 cups sugar
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 2 tablespoons butter or margarine
  • 1 to 2 teaspoons finely shredded lemon peel
  • 1/3 cup lemon juice
0/5 (0 Votes)

Fancy Chili

Fancy Chili

By

In a large saucepan, heat the oil over medium heat

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup chopped green onion
  • 1/2 pound lean ground beef
  • 2 tablespoons hot chili powder
  • One 28-ounce can fire-roasted dice tomatoes
  • One 15-ounce can black beans, rinsed and drained
  • 1 medium red bell pepper, cored, seeded and diced
  • 4 carrots, peeled and grated
  • 1/2 teaspoon brown sugar
  • Pinch of salt
  • Cook's Note: For a large party, double the beef.
4.4/5 (9 Votes)

Salmon Cupcakes W. W. Points Plus 6

Salmon Cupcakes W. W. Points Plus 6

By

From Bob’s book “Glutton for Pleasure” This is the recipe that got me started on savory cupcakes

  • 3 medium russet potatoes, peeled and quartered
  • 1 cup stemmed fresh dill, diced finely
  • 1/4 cup heavy cream, at room temperature
  • 4 tablespoons butter, at room temperature
  • Salt and pepper
  • 2 eggs
  • 1 pound skinless salmon, roughly cut into 1/2-inch cubes
  • 3 green onions, finely sliced
  • 1/4 cup red bell pepper, finely chopped
  • 1/4 cup bread crumbs or panko
  • 2 tablespoons sour cream
  • zest of 1 lemon + 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup finely chopped Italian parsley leaves
  • 2 cloves garlic, finely chopped
  • 1 jalapeño pepper, seeds discarded, minced
  • Vegetable oil spray
  • 8 cupcake liners
  • muffin tin
4.5/5 (33 Votes)

Eggplant Parmigiana

Eggplant Parmigiana

By

Recipe courtesy Alex Guarnaschelli

  • 1/4 cup extra-virgin olive oil
  • 3 medium yellow onions, peeled, halved, and cut into thin slices
  • 6 cloves garlic, peeled and grated
  • Kosher salt
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon granulated sugar
  • 3 (28-ounce) cans San Marzano whole plum tomatoes
  • 2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds)
  • 1/2 cup all-purpose flour
  • Freshly ground black pepper
  • 5 large eggs
  • 3 tablespoons whole milk
  • 4 cups Italian-style breadcrumbs
  • 1 tablespoon dried oregano
  • 1 tablespoon fresh thyme leaves
  • Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups
  • 1 1/2 pounds mozzarella cheese, cut into thin slices
  • 1/2 cup grated Parmesan
  • 1 pound provolone cheese, grated
  • 2 handfuls fresh basil, leaves only, torn
0/5 (0 Votes)