Debrcovey's profile page
Recipes
Cutting-Edge Collards
By debrcovey
1. Separate collard bunches into leaves
- 2 bunches fresh collard greens (about 3 lb.)
- 1 large red onion, finely chopped
- 2 Tbsp. vegetable oil
- 2 1/2 cups vegetable broth
- 1/4 cup cider vinegar
- 2 Tbsp. dark brown sugar
- 1 1/2 tsp. hickory smoked salt
- 1/2 tsp. dried crushed red pepper
Chicken Divan
By debrcovey
Make white sauce with butter and flour, add bullion and let cook
- 2 Tbsp. margarine or butter
- 3 Tbsp. flour
- 2 tsp. instant chicken bullion
- 2 cups milk
- 1/2 cup mayonnaise
- 1 tsp. Dijon mustard
- 1 pkg. (1 lb.) frozen broccoli (cut up variety) thawed & drained
- 3 cups cooked chicken cubed
- 1 cup shredded cheddar cheese
- 1/3 cup dry bread crumbs (or crushed Special K cereal)
- 1 Tbsp. margarine or butter, melted
Puttanesca Sauce
By debrcovey
Heat olive oil in a large sauté pan over medium high heat
- 2- 28 ounce Can Imported Italian Plum Tomatoes, crushed with your hands, OR:
- 1/4 cup of olive oil
- 4 garlic cloves, chopped
- 1-2 tablespoons anchovy paste or 4 anchovy filets (optional)
- 1 tablespoon Mediterranean Spice Mix (or a pinch of dried basil, oregano, sage, thyme, coriander, crushed red pepper flakes and rosemary)
- about 4 pounds fresh tomatoes, cored and rough chopped, saving all juices OR:
- 12 cups cherry or grape tomatoes
- 1/3 cup red wine vinegar
- 2 tablespoons honey
- 1/4 cup capers
- 1/2 cup olives, pitted
- salt and pepper to taste
Chocolate Chip Fudge Cake
By debrcovey
Mix all ingredients. Fold in chips
- 1 box yellow cake mix
- 2 small boxes INSTANT chocolate pudding
- 1/2 cup Wesson oil
- 1 1/2 cup water
- 4 eggs
- 1 tsp. vanilla
- 1 12 oz. bag chocolate chips
Sloppy Joe's Grandma Jen
By debrcovey
Brown ground beef and drain grease
- 1 lb ground beef
- 1 can condensed chicken gumbo soup
- 2 Tbsp ketsup
- 1 Tbsp mustard
- 1 1/4 cups water
- salt and pepper
No Bake Coconut Pecan Cookies
By debrcovey
Instructions In a medium sized bowl, combine coconut and pecans; set aside
- No Bake Coconut Pecan Praline Cookies
- Ingredients
- 2 1/2 cups granulated sugar
- 1/2 cup evaporated milk
- 1/2 cup corn syrup
- 1 stick (1/2 cup) salted butter
- 1 tsp vanilla extract
- 2 1/2 cups chopped pecans
- 2 cups sweetened shredded coconut
Citrus Spice Churros
By debrcovey
In a medium saucepan, combine the 1 teaspoon of sugar with the butter, salt and 1 cup of water
- 1 teaspoon sugar, plus 1 cup for coating
- 2 tablespoons butter
- pinch of salt
- 1 cup flour
- 3 eggs
- 1/2 teaspoon vanilla
- zest of one orange
- zest of one lemon
- 1 teaspoon Baker’s Sprinkles (or a combo of cinnamon, nutmeg, ginger, whatever you like)
- vegetable oil
Southwestern Cheesy Corn Dip
By debrcovey
Instructions Preheat oven to 350 degrees Place cut tomatoes in a strainer over a bowl and sprinkle with one teaspo...
- Ingredients
- 1 cup fresh Roma tomatoes, cut into large pieces
- 1 1/2 teaspoons kosher salt, divided
- 1 tablespoon vegetable oil
- 1 cup red onion diced
- 3 ears of corn shucked and removed from cob, or 3 cups frozen
- 1 medium jalapeno stemmed, seeded and diced
- 1 teaspoon paprika
- 1 teaspoon granulated sugar
- 8 ounces Monterey Jack cheese, shredded
- 1 pound Fontina cheese, shredded
- 8 ounce cream cheese
- 1/2 cup mayonnaise
- Tortilla chips, for serving
- Learn More From a BBQ Expert.
Teriyaki Pork Chops
By debrcovey
Trim excess fat from pork chops
- 1 to 1 1/2 lbs. boneless pork chops
- 1 tbsp. soy sauce
- 1 tbsp. lemon juice
- 1/4 tsp. dry mustard
- 1/4 tsp. ginger
- 1 tbsp. brown sugar
- 1/4 cup water
White Bean Soup
By debrcovey
In 3 1/2-qt. Dutch oven over medium heat, warm 2 Tbs
- 1/4 cup olive oil, plus more for brushing
- 1/4 cup chopped pancetta
- 1/2 yellow onion, chopped
- 1 each carrot and celery stalk, chopped
- 4 garlic cloves, minced
- 3 cans (each 15 oz.) cannellini beans, drained
- 5 cups chicken broth
- 3/4 tsp. finely chopped fresh thyme
- 1/2 cup grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground black pepper
- 12 baguette slices, each 4" long and 1/2" thick
- 1 cup jarred roasted red bell peppers
- 2 Tbs. finely chopped fresh flat-leaf parsley
- 1 tsp. sherry vinegar
- 1/4 tsp. red pepper flakes
- 1/2 tsp. honey