Calypan's profile page
Recipes
K's Slow Cooker Hamburger Stroganoff
By calypan
Brown beef and next 6 ingredients in skillet; drain any grease and put in large bowl
- 1-1/4 lbs. ground chuck
- 1 green pepper, chopped
- 1/2 red pepper, chopped
- 1 onion, chopped
- 1 jalapeno, chopped
- 2 large cloves garlic, chopped
- 8 oz. mushrooms, sliced
- 1 can golden mushroom soup
- 1 (8 oz) can tomato sauce
- 1 T. Worcestershire
- 1-1/2 T. sherry wine
- 1 tsp. Better Than Bouillon base
- 1 seasoning packet from Hamburger Helper Beef Pasta Mix
- 1/3-1/2 cup water
- Several shakes of Hot Sauce
- Pepper to taste
- Dried pasta packet from Hamburger Helper Beef Pasta Mix
Cobb Salad Wraps
By calypan
In med. bowl, place 1st 7 ingredients; add ranch dressing, stirring gently to coat
- 4 cups chopped romaine lettuce
- 1 cup chopped tomato
- 1 cup chopped white Cheddar cheese
- 1/2 lb. sliced deli turkey, chopped
- 1 avocado, chopped
- 3 boiled eggs, chopped
- 6 slices bacon, cooked and crumbled
- 1/2 cup ranch dressing
- 10 (8 inch) flour tortillas
Asparagus Caesar
By calypan
Preheat oven to 375. Place asparagus in single layer in shallow baking dish
- Fresh asparagus, trimmed
- 2 T. butter, melted
- 2 T. lemon juice
- 2 T. grated Parmesan cheese
- Paprika
Candy's Cornbread Dressing
By calypan
Saute the onions and celery until soft
- 1 pan (skillet) cornbread, made the day before and crumbled *
- 5 or 6 biscuits, made the day before and crumbled*
- 1 cup (or more) chopped onion
- 1 cup (or more) celery
- 1 stick of butter
- 4 to 6 cups warm chicken broth
- 1 can cream of chicken soup
- 2 eggs, beaten
- Sage, poultry seasoning, thyme, salt, pepper (I use quite a bit of sage, just taste it before you add the eggs and season it to your taste)
Cornbread Stuffing
By calypan
by Cook's Country
- Cornbread2 2/3 cups milk
- 1/2 cup vegetable oil
- 4 large eggs
- 2 cups cornmeal (see note)
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- Dressing1 1/2 pounds bulk pork sausage
- 2 onions, chopped fine
- 3 celery ribs, chopped fine
- 6 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 3 1/2 cups low-sodium chicken broth
- 1 cup half-and-half
- 4 large eggs
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
Baked Ziti
By calypan
•Cook pasta according to package directions
- 12 ounces uncooked ziti or small tube pasta
- 2 pounds ground beef
- 1 jar (24 ounces) spaghetti sauce
- 2 Eggland's Best Eggs, beaten
- 1 carton (15 ounces) ricotta cheese
- 2-1/2 cups (10 ounces) shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
K's Slow Cooker Manicotti
By calypan
In large skillet, saute the mushrooms, peppers and onion in oil until tender
- 3/4 lb. Ground Sirloin
- 3/4 lb. Ground Italian Sausage
- 1/2 T. dried Italian Seasoning
- 1/2 T. dried Oregano
- 1 small onion, chopped
- 8 oz. mushrooms, chopped
- 1/2 green pepper, chopped fine
- 4 garlic cloves, minced
- 1-1/2 tsp. canola oil
- 1 (24 oz) jar Classico Italian Sausage Pasta Sauce
- 1 (24 oz) jar Paul Newman's Sockarooni Pasta Sauce
- 16 oz. reduced fat Cottage Cheese
- 1/2 T. dried parsley
- 1/2 T. dried Oregano
- 1/2 T. dried Italian Seasoning
- 2 eggs, lightly beaten
- 1/4 cup Mozzarella or Italian Cheese
- 1/4 cup grated Parmesan Cheese
- 1 box (8 oz) Manicotti shells, uncooked
- Extra Mozzarella or Italian Cheese
- Extra Parmesan Cheese
Cherry Pie Bites
By calypan
Preheat oven to 375F degrees
- 1 (21 oz.) can Cherry Pie Filling
- 2 tubes crescent roll dough
- 1 cup powdered sugar
- 1-2 tbsp. milk
Grilled Chicken Bruschetta
By calypan
Combine onion, olive oil, balsamic, salt and pepper
- 3 medium vine ripe tomatoes
- 2 small cloves garlic, minced
- 1/4 cup chopped red onion
- 2 tbsp fresh basil leaves, chopped
- 1 tbsp extra virgin oil
- 1 tbsp balsamic vinegar
- kosher salt and fresh cracked pepper to taste
- 3 oz part skim mozzarella, diced
- 1.25 lbs (8 thin sliced) chicken cutlets
Caesar Chicken-Pasta Salad
By calypan
Combine all ingredents in a large bowl; toss well to coat
- 3 cups (about 12 ounces) skinned, shredded roasted chicken breast (such as Tyson's)
- 3 cups hot cooked penne (about 6 ounces uncooked tubular-shaped pasta)
- 2 cups thinly sliced romaine lettuce
- 1 1/2 cups halved cherry tomatoes
- 1/2 cup thinly sliced fresh basil
- 1/2 cup chopped green onions
- 1/3 cup fat-free Caesar dressing
- 1/4 cup chopped fresh parsley
- 1 (4-ounce) package crumbled feta cheese
- 1 garlic clove, minced