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Recipes
Sausage Mushroom Quiche
By Addie
"I created this tasty pie to get our family to eat a filling breakfast," explains Shirley Biel of Tallahassee, Flor...
- 1/2 pound bulk Johnsonville Ground Italian Sausage, cooked and drained
- 1 cup (4 ounces) shredded Swiss cheese
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1/4 cup finely chopped green pepper
- 1 tablespoon dried minced onion
- 1 frozen deep-dish pastry shell (9 inches)
- 5 eggs
- 3/4 cup half-and-half cream
- 1/2 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Pumpkin Bundt Cake with Cinnamon Glaze
By Addie
This is a nice moist cake that is good anytime! It is moist and sooo easy
- 1 box yellow cake mix (18 -1/4 oz)
- 1 box butterscotch pudding (3.4 0z)
- 1/4 cup vegetable oil
- 1/4 up water
- 1 cup canned pumpkin
- 2 teaspoon pumpkin pie spice
- 4 eggs
- ......................
- CINNAMON GLAZE: (Optional)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1 tablespoon milk
Crisp Oven-Browned Potatoes
By Addie
Gourmet | December 2008 In an attempt to simplify hash browns, we spread superthin slices of buttered Yukon Go...
- Butter
- Salt and pepper
- Onion powder
- ........
- Sour cream
- Chives
T.G.I. Friday's Slow-Cooker Black Bean Soup
By Addie
"I got this off of Top Secret Recipe's
- GARNISHES:
- 2 tablespoons vegetable oil
- 3/4 cup diced white onions
- 3/4 cup diced celery
- 1/2 cup diced carrots
- 1/4 cup diced green bell peppers
- 2 tablespoons minced garlic
- 4 (15 ounce) cans black beans
- 4 cups chicken stock
- 2 tablespoons apple cider vinegar
- 2 teaspoons chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon hickory liquid smoke
- .........................................
- Shredded Monterey Jack and Cheddar cheese blend, blend
- Chopped green onions, sour cream
Fried Chicken Salad With Buttermilk-Herb Dressing
By Addie
A delicious main dish from Redbook Magazine that will impress your guests -- without stressing you out!
- FRIED CHICKEN SALAD:
- 1-1/2 cup(s) buttermilk
- 1 teaspoon hot red pepper sauce
- 8 (5 oz) boneless, skinless chicken breasts
- 1 pound yellow wax beans
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 3 tablespoon canola oil
- 16 green lettuce leaves, washed, chilled
- 1 large bunch watercress
- 1 pint grape tomatoes, halved
- Freshly ground black pepper
- ===============
- BUTTERMILK-HERB DRESSING:
- 1 1/4 cup)buttermilk
- 1/2 cup sour cream
- 1 tablespoon grainy Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 3 tablespoon chopped fresh basil
- 2 tablespoon snipped fresh chives
- 2 tablespoon chopped parsley
- ===============
Roasted Rosemary Potatoes
By Addie
Nothing beats a roasted potato laced with garlic and fresh rosemary
- 1 clove garlic, smashed and peeled
- 2 pounds red potatoes, scrubbed (about 8 medium)
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh rosemary leaves (about 2 sprigs)
Cheesy Potatoes and Ham
By Addie
Esther Yoder combines leftover ham with canned soup, cheese and a few other ingredients to make this mashed potato-...
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup cubed process cheese (Velveeta)
- 2 tablespoons butter, cubed
- 2 cups cubed fully cooked ham
- 1/4 cup chopped onion
- 1 1/2 teaspoons Worcestershire sauce
- 6 cups mashed potatoes (with added milk and butter)
Salsa Chicken and Rice Casserole
By Addie
You can have this six-ingredient meal in the oven in 15 minutes! It's a Southwestern twist on an old standby
- 1 can (10 oz) Old El Paso enchilada sauce
- 1 cup uncooked converted white rice
- 1 cup Old El Paso Thick 'n Chunky salsa
- 2 cans (10 3/4 oz each) condensed cream of celery soup
- 1 can (15 oz) black beans, drained, rinsed
- 5 bone-in chicken breast halves with skin
Fiesta Beef Bowls
By Addie
This easy entree will knock your socks off
- TOPPINGS:
- 1-1/2 pounds boneless beef top round steak
- 1 can (10 ounces) diced tomatoes and green chilies
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 3 cups hot cooked rice
- ...............................
- 1/2 cup shredded cheddar cheese
- 6 tablespoons sliced ripe olives
- 6 tablespoons thinly sliced green onions
- 6 tablespoons guacamole
Perfect Honey Cake
By Addie
Learn how to make the perfect honey cake recipe with Chef Jeena! This delicious cake can be sliced in half and fil...
- CAKE:
- 1/3 cup soft light brown sugar
- 4 level Tablespoons honey (Eucalyptus honey is nicest!)
- 4 level Tablespoons condensed milk
- 1/3 cup of margarine
- 2 medium eggs
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1/2 teaspoon vanilla extract
- ........................................
- FILLING:
- Freshly whipped double cream
- Honey can be added to sweeten the filling with lemon zest or a touch of lemon juice.
- (The honey cake is a sweet cake so don't overly sweeten the filling unless you have a huge sweet tooth. Add a little honey at a time until it is perfect for your taste. Leaving the filling with a slight sour zing compliments the cake and tastes fabulous.)