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Recipes
mushroom swiss burgers
By Jaxson
Shape the beef into six patties
- 1-1/2 pounds ground beef
- 1 pound sliced fresh mushrooms
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup water
- 6 slices Swiss cheese
- 6 hamburger buns, split
ASIAN BEEF ROLLS
By Jaxson
1 CUT STEAK DIAGONALLY ACROSS GRAIN INTO 16 THIN SLICES
- SERVE WITH SPICY GINGER NOODLES:
- 1 POUND FLANK STEAK TRIMMED
- 1/4 CUP LOW SODIUM SOY SAUCE
- 2 1/2 T RICE WINE VINEGAR DIVIDED
- 2 T MIRIN (SWEET RICE WINE)
- 1 TSP DARK SESAME OIL
- 48 1 1/2 INCH LONG PIECES GREEN ONION TOPS
- 48 1 1/2 INCH LONG RED BELL PEPPER STRIPS
- 3 CUPS HOT COOKED LINGUINE
- 1 T CANOLA OIL
- 1 1/2 TSP GRATED PEELED FRESH GINGER
- 1 TSP DARK SESAME OIL
- 1/2 TSP SALT
- 1/2 TSP CRUSHED RED PEPPERS
Lasagna Fritta
By Jaxson
directions 1 Boil and stir together butter, white pepper, milk, parmesan, and feta cheese
- Lasagna:
- 2/3 CUP MILK
- 1 CUP PARMESAN CHEESE
- 6 OZ FETA CHEESE
- 1/4 TSP WHITE PEPPER
- 1 TBSP BUTTER
- 7 LASAGNA NOODLES
- 1 OZ MARINARA SAUCE
- 1 OZ ALFREDO SAUCE
- Breading:
- 1/4 CUP MILK
- 1 EGG
- ITALIAN BREAD CRUMBS
Savory Beef & Portobello Mushrooms
By Jaxson
Served over hot noodles, this mouthwatering dish features tender beef, carrots and mushrooms that simmer in a flavo...
- 1 1 1 Season the beef as desired. Coat the beef with the flour.
- 2 2 12-inch Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.
- 3 3 to Add the mushrooms, garlic, marjoram and bay leaf to the skillet and cook until the mushrooms are tender.
COUNTRY BREAKFAST
By Jaxson
COOK AND STIR POTATOES, GREEN PEPPERS, ONION IN BUTTER IN SKILLET ON MEDIUM HIGH HEAT UNTIL LIGHTLY BROWN
- 4 CUPS CUBED COOKE POTATOES
- 1/2 CUP CHOPPED GREEN PEPPERS
- 2 TBSP CHOPPED ONION
- 1/2 CUP BUTTER
- SALT AND PEPPER
- 4 EGGS
- 1 CUP SHREDDED CHEDDAR CHEESE
MINI MEX ROLLS
By Jaxson
HEAT THE CHICKEN, TACO SEASONING, AND 1/2 CUP WATER IN THE SKILLET OVER MEDIUM HEAT UNTIL THE LIQUID THICKENS AND I...
- 1 COOKED CHICKEN BREAST FINELY CHOPPED
- 1/4 CUP TACO SEASONING
- 1 1/2 CUPS SHREDDED PEPPER JACK CHEESE
- 1/2 CUP DICED ROASTED RED PEPPER, DRAINED
- 1/2 CUP CHOPPED PICKLED JALAPENO PEPPERS, DRAINED
- 1/2 CUP CORN KERNELS
- 1/2 CUP COOKED BLACK BEANS, RINSED AND WELL DRAINED
- 1 SCALLION, CHOPPED
- KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
- CANOLA OIL, FOR FRYING
- 1 LARGE EGG
- 15 ABOUT 15 SPRING ROLL WRAPPERS
BEEF AND CHEESE MELTS
By Jaxson
1. HEAT BROILER 2. IN A LARGE SKILLET, HEAT POT ROAST AND GRAVY OVER MEDIUM HEAT UNTIL HEATED THROUGH, ABOUT 3 MINU...
- 9 OZ SLICED POT ROAST
- 1 CUP GRAVY
- 4 SLICES HEARTY WHITE BREAD LIGHTLY TOASTED
- 4 SLICES OF DELI CHEDDAR CHEESE
- 12 PICKLED JALAPENO PEPPER SLICES
Pumpkin Cookies with Browned Butter Frosting
By Jaxson
1 Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla wit...
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 3/4 cup butter or margarine, softened
- 1 teaspoon vanilla
- 1/2 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
- 2 eggs
- 2 1/4 cups Gold Medal® all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 3 to 4 tablespoons milk
- 1/3 cup butter (do not use margarine or spread; it will burn)
SUNDRIED TOMATO CHICKEN SAUSAGE PESTO AND PASTA
By Jaxson
lace a skillet over medium heat, coat with olive oil and pan brown the sausages, both sides 7 - 9 minutes, to an in...
- 1 (12 oz) pkg al fresco® Sundried Tomato Chicken Sausage, fully cooked
- 1 (8 oz) jar basil pesto
- 1 (12 oz) box campanelle pasta
- 2 cups cherry tomatoes, red, fresh
CHEESECAKE FACTORY ROMANO CHICKEN
By Jaxson
1. WHISK TOGETHER THE EGG AND THE WATER 2
- 2 CHICKEN BREASTS
- 1/2 CUP FLOUR
- 2 TBSP ROMANO CHEESE
- SALT & PEPPER
- 1 EGG BEATEN
- 2 TSP WATER