Calypan's profile page
Recipes
Cheesy Broccoli & Rice Casserole
By calypan
by Cook's Country
- 2 slices hearty white sandwich bread, torn into pieces
- 3/4 cup grated Parmesan cheese
- 4 tablespoons unsalted butter, melted; plus 2 tablespoons, chilled
- 1 garlic clove, minced
- 2 pounds broccoli, florets cut into 1-inch pieces, stems peeled and chopped
- 1 onion, chopped fine
- 1 1/4 cups long grain white rice
- 4 cups low-sodium chicken broth
- 1 1/4 cups half-and-half
- 1 teaspoon salt
- 2 cups shredded extra-sharp cheddar cheese
- 1/8 teaspoon cayenne pepper
Chicken Breasts Lombardy
By calypan
Cook mushrooms in 2 T. butter in large skillet until done
- 2 cups sliced mushrooms
- 2 t. butter, melted
- 2 large boneless chicken breasts
- 1/2 cup all-purpose flour
- 3 T. butter
- 1/2 cup marsala
- 1/2 cup chicken broth
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup shredded mozzarella
- 1/4 cup shredded parmesan
- 1/4 cup green onions
Chicken & Shrimp Paella
By calypan
Preheat oven to 400°. Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper
- 6 chicken thighs (about 1 1/2 pounds), skinned
- 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons vegetable oil
- 8 oz. Johnsonville Mild Italian sausage (ground)
- 1 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1 1/2 cups uncooked Arborio or Valencia rice
- 1/2 cup diced plum tomato
- 1 teaspoon Hungarian sweet paprika
- 1/4 teaspoon saffron threads, crushed
- 1 garlic clove, minced
- 3 cups fat-free, less-sodium chicken broth
- 3/4 pound large shrimp, peeled and deveined
- 1 cup (1-inch) diagonally cut asparagus
- 1/2 cup frozen green peas, thawed
- 1 16 oz. bag frozen Mussels
Sauteed Mushrooms
By calypan
In large skillet, saute sliced mushrooms in butter until brown
- 1-1/2 lbs. fresh mushrooms, sliced
- 1 stick butter
- Jane's Crazy Mixed-up salt
- 1/4 cup Worcestershire
- 1/4 cup water
4th of July Baked Beans
By calypan
1. Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no ...
- 1/2 pound ground beef
- 1 large onion, finely chopped
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup ketchup
- 1/2 cup barbecue sauce
- 2 tablespoons yellow mustard
- 2 tablespoons molasses
- 1/2 teaspoon chili powder
- 2 cans (13.7 ounces each) beans with tomato sauce
- 1/2 pound bacon strips, cooked and crumbled
North Carolina Pulled Pork
By calypan
For the spice rub: 1. In small bowl, combine paprika, brown sugar, chili powder, cumin, pepper, and salt
- Spice Rub
- 4 tablespoons paprika
- 3 tablespoons dark brown sugar
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground black pepper
- 2 teaspoons table salt
- Pork
- 3 smoked ham hocks
- 1 boneless pork butt (Boston butt), 5 to 6 pounds, prepared as shown in photos 1 and 2
- 2 cups low-sodium chicken brothSauce
- 1 cup cider vinegar
- 3/4 cup ketchup
- 3 tablespoons dark brown sugar
- 1 1/2 teaspoons hickory or mesquite liquid smoke Salt and pepper
- Tabasco sauce for serving
Tomato Bacon Cups
By calypan
•In a large bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside
- 1 small tomato, finely chopped
- 1/2 cup mayonnaise
- 1/2 cup real bacon bits
- 1/2 cup shredded Swiss cheese
- 1 small onion, finely chopped
- 1 teaspoon dried basil
- 1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits
Grilled Chicken Kabobs
By calypan
1. Whisk yogurt, 1/4 cup oil, 1 tablespoon garlic, thyme, oregano, salt, pepper, and cayenne in large bowl
- 1/2 cup plain yogurt
- 1/2 cup extra virgin olive oil
- 4 cloves garlic, minced (about 4 teaspoons)
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon table salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch cubes
- 2 tablespoons chopped fresh basil
- 3 tablespoons lemon juice
- 2 red bell peppers, cut into 1-inch pieces
- 1 large red onion, prepared according to photo
John's Red Beans & Rice
By calypan
from Lilette Restaurant New Orleans
- 1 (16-oz.) package dried red kidney beans
- 1 pound mild smoked sausage, cut into 1/4-inch-thick slices
- 1 (1/2-lb.) smoked ham hock, cut in half
- 1/4 cup vegetable oil
- 3 celery ribs, diced
- 1 medium-size yellow onion, diced
- 1 green bell pepper, diced
- 3 bay leaves
- 3 garlic cloves, chopped
- 2 tablespoons salt-free Cajun seasoning
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 1 teaspoon ground pepper
- 3 (32-oz.) containers low-sodium chicken broth
Wonderful Slow Cooker Pork Loin
By calypan
Season the pork loin lightly with salt
- 3-4 lb sirloin pork roast, trimmed of all visible fat
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
- 1/8 tsp dried thyme
- 1/4 tsp black pepper
- 1 tbs vegetable oil
- 2 cups chicken broth
- 2 tbs lemon juice
- 3 tsp soy sauce
- 1 envelope Knorr's Pork Gravy Mix
- 3 tbs cornstarch
- salt and pepper, to taste