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Recipes
Spicy Grilled Barbecue Chicken Recipe
By Jaxson
In a large saucepan, combine the first 10 ingredients; bring to a boil
- 1-1/2 cups sugar
- 1-1/2 cups ketchup
- 1/2 cup water
- 1/4 cup lemon juice
- 1/4 cup cider vinegar
- 1/4 cup Worcestershire sauce
- 2 tablespoons plus 2 teaspoons chili powder
- 2 tablespoons plus 2 teaspoons prepared mustard
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
APPLEBEE'S BACON GREEN ONION MASHED POTATOES
By Jaxson
1. IN A LARGE POT, IMMERSE THE POTATOES AND GARLIC IN WATER 2
- 2 LBS POTATOES, PEELED AND CUT INTO 1 INCH CUBES
- 4 CLOVES GARLIC PEELED
- 5 SLICES BACON CUT INTO 1/2 INCH PIECES
- 1 CUP THINLY SLICED GREEN ONIONS
- 1/2 CUP LOW FAT MILK WARMED
- 1/2 CUP LOW FAT SOUR CREAM
- 1 TSP SALT
- 1/2 TSP PEPPER
SUMMER CHICKEN SALAD
By Jaxson
IN A LARGE BOWL, STIR TOGETHER CHICKEN, CELERY, APRICOTS, AND ALMONDS
- 2 CUPS CHOPPED CHICKEN
- 1 CUP SLICED CELERY
- 1/2 CUP SNIPPED DRIED APRICOTS OR GOLDEN RAISINS
- 1/3 CUP SLIVERED ALMONDS, TOASTED
- 1/2 CUP MAYO
- 2 TBSP FROZEN ORANGE JUICE CONCENTRATE, THAWED
- 1 TSP CALIFORNIA STYLE BLEND GARLIC POWDER
- 1/4 TSP GROUND BLACK PEPPER
- 1/4 TSP GROUND GINGER
- LETTUCE AND TOMATO
Red Potato Bundles
By Jaxson
Place the potatoes, onion, and garlic on 2 pieces of heavy duty foil top with rosemary, salt, pepper, and cheese
- 6 small red potatoes quartered
- 1 small onion, thinly sliced
- 6 whole garlic cloves, peeled
- 2 sprigs fresh rosemary, or 1-2 tsp dried rosemary crushed
- 1/2 tsp salt
- dash pepper
- 2 Tbsp grated Parmesan cheese
- 1/4 cup olive oil
Chili Rellenos Casserole
By Jaxson
Preheat oven to 350 degrees F (175 degrees C)
- 2 (7 ounce) cans whole green chile peppers, drained
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces Longhorn or Cheddar cheese, shredded
- 2 eggs, beaten
- 1 (5 ounce) can evaporated milk
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1 (8 ounce) can tomato sauce
BEER BUTT CHICKEN
By Jaxson
1. PREHEAT GRILL ON LOW HEAT 2
- 1 CUP BUTTER
- 2 TBSP GARLIC SALT
- 2 TBSP PAPRIKA
- SALT AND PEPPER TO TASTE
- 1 12 OZ CAN BEER
- 1 4 LB WHOLE CHICKEN
CHICKEN NOODLE
By Jaxson
REMOVE CHICKEN FROM BOILING WATER AFTER ABOUT 1 1/2 HOURS SKIM BROTH IN POT
- I CHICKEN BOILED
- 2 CANS CREAM OF CELERY SOUP
- CELERY DICED
- 2 PKG FROZEN EGG NOODLES
- 2 CANS CHICKEN BROTH
- 1 ONION DICED
- 1 BAG BABY CARROTS
- SALT AND PEPPER TO TASTE
BEEF ENCHILADAS VERDE
By Jaxson
BROWN BEEF CUBES IN 1 TSP OIL OVER MEDIUM HIGH HEAT IN 2 QT POT
- 1 LB BEEF SIRLOIN STEAK CUT INTO 1/2 INCH CUBES
- 2 JARS SALSA VERDE
- 8 CORN TORTILLAS, SOFTENED IN HOT OIL
- 2 CUPS SHREDDED CHEDDAR CHEESE
- 6 GREEN ONIONS SLICED
- 2 CUPS THINLY SHREDDED ICEBERG LETTUCE
- SOUR CREAM
OVEN ROASTED POTATOES
By Jaxson
PREHEAT OVEN TO 450. IN LARGE PLASTIC BAG, ADD ALL INGREDIENTS
- 1 ENVELOPE LIPTON ONION RECIPE SOUP MIX
- 2 LBS POTATOES, CUT INTO LARGE CHUNKS
- 1/3 CUP OLIVE OIL OR VEGETABLE OIL
Pizza Loaf Recipe
By Jaxson
In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain
- 1 pound ground beef
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 cup Italian tomato sauce
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 teaspoon paprika
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried oregano
- 1/8 teaspoon pepper
- 1 tube (13.8 ounces) refrigerated pizza crust
- 1/2 cup shredded part-skim mozzarella cheese
- 1/2 cup shredded cheddar cheese