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Recipes
Mike Mill's Baked Beans
By calypan
Preheat the oven to 350°
- 2 tablespoons French's yellow mustard
- 3 cups Hunt's ketchup
- 1 cup diced onion
- 1 small to medium green or red pepper, diced
- 1 1/2 cups brown sugar
- 1/2 cup sorghum or honey
- 1 to 1 1/2 tablespoons Magic Dust
- 1 large can (28 ounces) pork and beans (such as Campbell's or Showboat)
- 1 can (19 ounces) large red kidney beans, rinsed
- 1 can (15 1/2 ounces) chili beans (such as Bush's Chili Starter)
- 1 can (15 1/2 ounces) large butter beans, rinsed
- 1 can (15 1/2 ounces) of a fifth bean, your choice, rinsed
- 4-5 uncooked bacon strips or a few cooked ribs or some pulled or chopped pork.
Sour Cream Chicken Quiche
By calypan
Directions Preheat oven to 400 degrees F (200 degrees C) and line a 9-inch pie plate with thawed pie crust; refr...
- 1 (9 inch) frozen prepared pie crust, thawed
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1 tablespoon all-purpose flour
- 2 cups cooked, cubed chicken meat
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1/2 cup shredded sharp Cheddar cheese
- 1/2 cup shredded Swiss cheese
- 2 eggs, lightly beaten
- 3/4 cup milk
- 3/4 cup sour cream
Slow Cooker Beef Stroganoff
By calypan
1. Combine ½ cup broth and porcini in bowl and microwave until steamy and mushrooms have softened, about 1 minute
- 1 1/2 cups low-sodium beef broth
- 1/4 cup dried porcini mushrooms, rinsed and patted dry
- 2 tablespoons vegetable oil
- 2 onions, chopped fine
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 1/3 cup soy sauce
- 4 pounds boneless beef chuck stew meat cut into 1 1/2-inch pieces (see note)
- 1 pound white mushrooms, cleaned and quartered
- 6 tablespoons all-purpose flour
- 1 1/2 cups sour cream
- 2 tablespoons chopped fresh dill leaves
- Salt and pepper
Squash Dressing
By calypan
Prepare corn bread according to package directions
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 1/2 cup water
- 4 cups chopped yellow summer squash
- 1/2 cup each chopped onion, celery and green pepper
- 1/2 cup butter, cubed
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
Slow Cooker Pepper Steak
By calypan
•Cut beef into 3-in. x 1-in
- 1-1/2 pounds beef top round steak
- 2 tablespoons canola oil
- 1 cup chopped onion
- 1/4 cup reduced-sodium soy sauce plus 1 can beef broth
- 1 garlic clove, minced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon pepper
- 4 medium tomatoes, cut into wedges or 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 large green pepper, cut into strips
- 1 tablespoon cornstarch
- 1/2 cup cold water
- Hot cooked noodles or rice
Hawaiian Smoked Pork
By calypan
1. Combine tea, salt, sugar, and pepper in bowl
- 3 tablespoons green tea (10-15 tea bags)
- 4 teaspoons kosher salt
- 1 tablespoon packed brown sugar
- 2 teaspoons pepper
- 1 (4- to 5-pound) boneless pork butt, trimmed
- 1 (13 by 9-inch) disposable aluminum roasting pan
- 6 cups mesquite wood chips, soaked in water for 15 minutes and drained
Pulled Pork 1
By calypan
Directions: Brown the pork In a large fry pan over medium-high heat, warm the oil
- 3 Tbs. canola or corn oil
- 4 lb. boneless pork shoulder, cut into 3 equal pieces
- 1 yellow onion, finely chopped
- 3/4 cup cider vinegar
- 3/4 cup tomato ketchup
- 1/3 cup firmly packed brown sugar
- 1/4 cup light molasses
- 2 tsp. red pepper flakes
- 1 Tbs. Worcestershire sauce
- 1 tsp. dry mustard
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- Soft sandwich rolls, split and toasted, for serving
Garlic Buns
By calypan
Thaw balls of dough according to pkg directions
- 6 frozen dinner roll dough balls
- 2 T. butter
- 1 T. olive oil
- 2 tsp. garlic, minced
- 2 T. Parmesan, grated
- 1 T. minced fresh parsley
- Salt to taste
Chicken Cutlets with Tarragon Cream Sauce
By calypan
by Paula Deen
- Orzo and Spinach:
- 1-1/2 pounds chicken cutlets
- 3/4 teaspoon salt, divided
- 1/4 teaspoon ground pepper
- 3 tablespoons butter, divided
- 1 shallot, thinly sliced
- 2 tablespoons white wine vinegar
- 1 cup heavy whipping cream
- 3 tablespoons whole-grain mustard
- 1/2 teaspoon dried tarragon
- 1 (16-ounce) box orzo
- 1 (6-ounce) bag fresh baby spinach, stemmed
- 1 tablespoon olive oil
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Bacon, Tomato & Spinach Spaghetti
By calypan
Cook spaghetti according to package directions
- 8 ounces uncooked spaghetti
- 1/2 pound thick-sliced bacon strips, chopped
- 2 cups cherry tomatoes, halved
- 3 cups fresh baby spinach
- 1/4 cup balsamic vinaigrette
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Grated Parmesan cheese