Eyeleen's profile page
Recipes
Crockpot Pot Roast Dinner
By Eyeleen
Put pan on high and put 1-2 tblspns olive in it
- 5 ea Potatoes peeled and quartered
- 1 ea Onion chopped
- 6 ea Carrots peeled 7 sliced into 1 inch pieces
- 2 lbs Beef Roast
- 1 ea Onion soup mix use beefy kind if have it
- 1 can (12 oz) Cream of Celery Soup or any kind you like
- 3/4 cup Water or use beef broth if prefer
Chinese Pie
By Eyeleen
Boil water for potatoes. Peel and cut up potatoes
- 1 pound Beef leftover roast shred
- -in food processor
- 6 Potatoes mashed
- 1 cup White sauce
- 1 can Corn large
- 1 pound Cheese cheddar shredded
Parmesan Crusted Chicken
By Eyeleen
Preheat oven to 450 degrees F
- 2 whole Chicken breasts boneless and skinless
- 2 Egg whites
- 2 tbl. Cornstarch
- Juice of 1/2 lemon
- 1 cup Dry, course bread crumbs
- 1 Tbl Fresh parsley chopped
- 1 teaspoon Kosher salt
- 1/4 teaspoon Ground black pepper
- Zest of 1 lemon minced
- 1/2 cup Parmesan cheese grated
- 3 tbl. Olive oil
- Sage-Butter Sauce
- 3 tbl Shallots minced
- 1/2 cup Dry white wine
- 1/2 cup Heavy cream
- 1/2 cup Chicken broth
- 1 teaspoon Fresh lemon juice
- 4 Tbl Unsalted butter cold, cubed
- 1 teaspoon salt,white pepper,cayenne to taste
- 1 teaspoon Fresh sage minced
Pan Roasted Brussel Sprouts
By Eyeleen
Using a saute pan, with a lid, render pancetta in 2 tablespoons of olive oil over medium heat; 2 minutes
- 1/4 cup Pancetta diced
- 3 tblspoons Olive oil
- 1 teaspoon Garlic minced
- 1 ea Shallot sliced
- 2 lbs Brussell Sprouts stem ends trimmed, halved lengthwide
- 1/2 cup Chicken Broth
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/4 cup Parmigiano Reggiano finely grated
Pan Seared Salmon
By Eyeleen
Preheat a large heavy skillet over medium heat for 3 minutes
- 4 6-oz Salmon Filets ( oz ea)
- 2 tblspoons Olive oil
- 2 tblspoons Capers
- 1/8 teaspoon Salt
- 1/8 teaspoon Pepper
- 4 slices Lemon
French Onion Soup in the Crockpot
By Eyeleen
Mix onions and margarine in 3 1/2- to 6-quart slow cooker
- 3 large Onions sliced
- 3 tblspoons Butter melted
- 3 tblspoons Flour, All Purpose
- 1 tblspoons Worcestershire sauce
- 1 teaspoon Sugar
- 1/4 teaspoon Pepper
- 14 1/2 ounces Beef broth
- CHEESY BROILED FRENCH BREAD --
- 8 slices French bread 1 inch thick
- 3/4 cup Mozzarella shredded
- 2 tblspoons Parmesan grated or shredded
Crockpot Nacho Chicken Rice Wraps
By Eyeleen
Mix the soup, water, salsa, rice and chicken in the crockpot
- 2 cans Cheddar Cheese Soup
- 1 cup Water
- 2 cups Chunky Salsa or Picante Sauce
- cups Uncooked long grain white rice or use converted rice
- 2 lbs Chicken breast boneless and cubed
- 10 ea Flour tortillas
Simply Perfect Roast Turkey
By Eyeleen
Preheat oven to 325 degrees F (165 degrees C)
- 18 pounds Turkey, Whole
- 1/2 cup Unsalted butter softened
- 1 ea Salt & pepper
- 1 1/2 quarts Turkey stock
- 8 cups Stuffing prepared
Roasted Baby Potatoes with Herbs
By Eyeleen
Preheat the oven to 400 degrees F
- 1/2 pound Red Potatoes scrubbed
- 1/2 pound White potatoes scrubbed
- 1 tblspoons Herbes de provence
- 3 cloves Garlic minced
- 1/4 cup Extra virgin olive oil
- 1 ea Salt & pepper to taste
Roasted Garlic Mashed Potatoes
By Eyeleen
Preheat oven to 350 degrees F (175 degrees C)
- 1 medium Garlic head
- 1 tblspoons Olive oil
- 2 lbs Potatoes peeled and quartered
- 4 tblspoons Butter softened
- 1/2 cup Milk
- Salt & pepper to taste