Jaxson's profile page
Recipes
PASTA WITH ROASTED PEPPERS AND BROCCOLI
By Jaxson
PREPARE PASTA ACCORDING TO PACKAGE, WHILE PASTA IS COOKING WARM OIL AND RED PEPPER FLAKES OVER MEDIUM HEAT FOR 2 MI...
- 1 LB MOSTACCIOLI, ZITI, OR OTHER MEDIUM PASTA SHAPE UNCOOKED
- 2 TBSP VEGETABLE OIL
- 1/2 TSP HOT PEPPER FLAKES
- 1 LB BROCCOLI FLORETS
- 2 6 OZ JARS WHOLE PIMIENTOS OR ROASTED PEPPERS DRAINED AND DICED
- 1/4 CUP GRATED PARMESAN CHEESE
SAVORY ITALIAN BREAD
By Jaxson
1 PREHEAT OVEN TO 400 2 CUT BREAD TO (BUT NOT THROUGH) THE BOTTOM INTO 12 SLICES 3 COMBINE PARMESAN, MAYO, BASIL,
- 1 MEDIUM LOAF ITALIAN BREAD
- 1/2 CUP GRATED PARMESAN CHEESE
- 1/3 CUP MAYO
- 1/4 TSP DRIED BASIL
- 1/4 TSP GARLIC POWDER
- 1/8 TSP DRIED OREGANO
- 1/8 TSP ONION SALT
Santa Fe Enchiladas Recipe
By Jaxson
Crumble beef into a large microwave-safe bowl; stir in onion
- 1-1/2 pounds lean ground beef (90% lean)
- 1 medium onion, chopped
- 1 can (12 ounces) tomato paste
- 1 cup water
- 1 envelope taco seasoning
- 10 flour tortillas (6 inches), warmed
- 1 jar (8 ounces) process cheese sauce
- 1 can (4 ounces) chopped green chilies
BACHELOR BURRITOS
By Jaxson
PLACE CHEESE AND CHILI DOWN THE MIDDLE OF TORTILLAS, WRAP MICROWAVE UNTIL CHEESE IS MELTED TOP WITH LETTUCE, SALSA,
- 1 CAN HORMEL CHILI WITH BEANS
- 4 LARGE FLOUR TORTILLAS
- SHREDDED CHEDDAR CHEESE
- PRECUT LETTUCE
- SALSA
- SOUR CREAM
SPICY CARBONARA PASTA
By Jaxson
COOK PASTA ACCORDING TO PACKAGE DIRECTIONS
- 1 16 OZ PACKAGE SPAGHETTI
- 2 TBSP OLIVE OIL
- 4 OZ DICED PANCETTA (OR BACON)
- 4 CLOVES GARLIC, MINCED
- 1/2 CUP WHITE WINE
- 1 1/4 TSP CRUSHED RED PEPPER FLAKES
- 2 EGGS
- 1 CUP PARMESAN CHEESE, DIVIDED
- 1/4 CUP CHOPPED PARSLEY GROUND BLACK PEPPER
COUNTRY SCRAMBLED BREAKFAST BURRITOS
By Jaxson
HEAT OVEN TO 375 SPRAY COOKIE SHEET
- 1/4 LB SAUSAGE
- 1/4 CUP CHOPPED ONION
- 2 SMALL RED POTATOES, UNPEELED AND DICED
- 4 EGGS BEATEN
- 4 FLOUR TORTILLAS
- 4 TBSP CHEDDAR CHEESE
Open-Faced Meatball Sandwiches Recipe
By Jaxson
In a large bowl, combine the first nine ingredients
- 1/4 cup egg substitute
- 1/2 cup soft bread crumbs
- 1/4 cup finely chopped onion
- 2 garlic cloves, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- Dash salt
- 1-1/4 pounds lean ground turkey
- 2 cups garden-style pasta sauce
- 4 hoagie buns, split
- 2 tablespoons shredded part-skim mozzarella cheese
- Shredded Parmesan cheese, optional
BRUNCH BAKE
By Jaxson
1. In large nonstick skillet, cook sausage over medium-high heat, breaking up with a spoon
- 2 lbs hot or mild Italian sausage, casings removed
- 2 cans (each 41/2 oz./128g) chopped green chiles
- 4 com tortillas, cut into 1 -inch (2.5 cm) strips
- 2 cups shredded Monterey Jack or Mexican-style cheese combination
- 1/2 cup milk
- 8 eggs
- 1/2 tsp ground cumin Paprika
- 1 tomato, thinly sliced Salsa
- Sour Cream
PIZZA CASSEROLE
By Jaxson
1. HEAT OVEN TO 350 2. COOK NOODLES FOLLOWING PACKAGE DIRECTIONS 3
- 2 CUPS EGG NOODLES
- 2 TSP VEGETABLE OIL
- 1 LB GROUND BEEF
- 1/3 CUP FINELY CHOPPED ONION
- 1 CLOVE GARLIC, FINELY CHOPPED
- 1 TSP DRIED OREGANO
- 1/2 TSP SALT
- 1 CAN CONDENSED TOMATO SOUP
- 1/2 CUP SHREDDED MOZ CHEESE
SHRIMP ARRABBIATA WITH LINGUINE
By Jaxson
1 COOK PASTA IN A LARGE POT OF LIGHTLY SALTED BOILING WATER AS PACKAGE DIRECTS 2 MEANWHILE HEAT OIL IN A LARGE NON...
- 12 OZ LINGUINE
- 1 1/2 TSP OLIVE OIL
- LARGE RAW SHRIMP (26-30) THAWED IF FROZEN
- 1/4 CUP DRY WHITE WINE
- 1 TUB REFRIGERATED ARRABBIATA SAUCE (I USE BUITONI)
- 1/3 CUP CHOPPED PARSLEY