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Recipes
Luscious Grilled Tuna Sandwiches
By Eyeleen
Combine all ingredients except butter
- 12 ounces Tuna drained
- 8 ounces Mozarella grated
- 4 ounces Cheddar grated
- 2 tablespoons Romano grated
- 2 tablespoons Parmesan grated
- 7 tablespoons Mayonnaise
- 8 sl Bread White
- -Butter softened
Savory Crescent Chicken Squares
By Eyeleen
Original recipe makes 6 Servings Heat oven to 350°F
- 3 oz Cream cheese; softened
- 1 tblspn Butter; softened
- 2 cups Cooked chicken; cubed
- 1 tblspn Chives; chopped
- 1/4 tspn Salt
- 1/8 tsp Pepper
- 2 tblspn Milk
- 8 oz Pillsbury crescent dough
- 1 tblspn Butter; melted
- 3/4 cup Croutons, seasoned; crushed
Baby Back Rib Delight
By Eyeleen
Place all separated ribs into a large pot
- 3 lbs Baby back ribs, pork loin, cut into serving size ribs
- 1 jar Barbecue Sauce whatever favorite (not honey for Shaughnessy's)
Chicken Pyramid
By Eyeleen
Grease baking dish. Preheat oven to 425
- 6 Chicken 1/2 breasts cooked and chopped
- 1 cup Cream of chicken soup
- 2 cups Mashed potatoes
- 4 tablespoons Cheddar cheese grated
- 1 Butter melted
- 1/4 cup Soft bread crumbs
Pancakes, Basic
By Eyeleen
Sift flour, sugar, baking powder, and salt into a medium bowl
- 1 3/4 cups Flour all purpose
- 1/4 cup Sugar baking powder salt
- 2 ea Eggs
- 4 tablespoons Butter melted milk butter & maple syrup to top
Salsa Chicken and Rice Casserole
By Eyeleen
Original recipe makes 8 Servings 1
- 1 1/3 cupsuncooked white rice
- 2 2/3 cupswater
- 4 skinless,boneless chicken breast halves
- 2 cupsshredded Monterey Jack cheese
- 2 cupsshredded Cheddar cheese
- 1 (10.75ounce) can condensed cream of chicken soup
- 1 (10.75ounce) can condensed cream of mushroom
- soup
- 1 onion,chopped
- 1 1/2 cupsmild salsa
French Onion Pot Roast
By Eyeleen
Original recipe makes 8 Servings 1
- 6 small Red potatoes; cut in half
- 4 medium Carrot; cut into 1-inch pieces
- 1 large Onion; cut into 6 wedges
- 1 4- to 4 1/2 lb. Chuck Roast; trimmed and cut in half
- 1/4 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 10 3/4 oz. can French Onion Soup
- 1 10 3/4 oz. can Golden Mushroom Soup
- 1 Bay leaf
Pumpkin Cake Roll
By Eyeleen
Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper
- 3 largeEGGS
- 1 cupGranulated sugar
- 3/4 cupAll-purpose flour
- 2 teaspoonsCinnamon
- 1 teaspoonBaking soda
- 1 teaspoonBaking Powder
- 1 teaspoonGround ginger
- 1/2 teaspoonSalt
- 1/2 teaspoonGround nutmeg
- 2/3 cupcanned unsweetened pumpkin
- 1/2 cuppecans; toasted, finely chopped
- 1 teaspoonLemon juice
- 1 1/2 cupspowdered sugar; divided
- 2 3-oz packagecream cheese; softened
- 1/4 cupbutter or margarine; softened
- 1 teaspoonVanilla extract
- 1 teaspoonLemon juice
Chicken Milano
By Eyeleen
In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds
- 1 tblspoons Butter
- 2 cloves Garlic minced
- 1/2 cup Sun dried tomatoes chopped
- 1 cup Chicken broth divided
- 1 cup Heavy cream
- 1 pound Chicken breast boneless, skinless halves
- Salt & pepper to taste
- 2 tblspoons Vegetable oil
- 2 tblspoons Basil fresh, chopped
- 8 ounces Fettuccini
Cheesy au Gratin Potatoes
By Eyeleen
Preheat oven to 375 degrees
- 6 ea Potatoes russet
- 1/4 cup Butter
- 1 ea Onion medium, chopped, 1/2 cup
- 1 tblspoons All purpose flour
- 1 teaspoon Salt
- 1/4 teaspoon Pepper
- 2 cups Milk
- 2 cups Cheddar sharp, shredded, 8 oz
- 1/4 cup Bread crumbs
- 1 ea Paprika to taste