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Recipes
Layered Tex-Mex Casserole
By calypan
by Paula Deen
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- 2 pounds ground chuck
- 1 onion, chopped
- 1 (15.25-ounce) can black beans,
- drained and rinsed
- 2 (10-ounce) cans enchilada sauce
- 1 (8-ounce) can tomato sauce
- 14 (5-inch) corn tortillas
- 2 (8-ounce) packages shredded
- Mexican four-cheese blend
- Garnish: Mexican crema, chopped
- tomatoes, minced fresh cilantro
Chicken Fiesta Salad
By calypan
1.Rub chicken evenly with 1/2 the fajita seasoning
- 2 skinless, boneless chicken breast halves
- 1 (1.27 ounce) packet dry fajita seasoning, divided
- 1 tablespoon vegetable oil
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (11 ounce) can Mexican-style corn
- 1/2 cup salsa
- 1 (10 ounce) package mixed salad greens
- 1 onion, chopped
- 1 tomato, cut into wedges
Greek Vegetable Salad
By calypan
1. For the Herb Vinaigrette, mix all ingredients in large bowl with wire whisk until well blended
- Herb Vinaigrette:
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1 teaspoon McCormick® Rosemary Leaves, finely crushed
- 1 teaspoon McCormick® Thyme Leaves
- 1/2 teaspoon McCormick® Garlic Powder
- 1/2 teaspoon McCormick® Oregano Leaves
- 3 cups seeded and diced cucumbers (3/4-inch dice)
- 3 cups seeded and diced tomatoes (3/4-inch dice)
- 1/2 cup thinly sliced red onion
- 1/4 cup crumbled feta cheese
Blue Cheese Burgers
By calypan
Mix beef, cheese and bacon together
- 1 lb. ground sirloin
- 8 slices bacon, cooked and crumbled
- 1/2 cup blue cheese, crumbled
- toasted onion rolls
Kimberly's Chicken Pot Pie
By calypan
Place chicken in lightly greased casserole dish
- 3-4 cups cooked rotisserie chicken
- 2 eggs, hard-boiled and sliced
- 2-1/2 cups chicken broth
- 1 tsp. Better Than Bouillon Chicken Base
- 1 can cream of celery soup
- 1 onion, chopped
- 8 oz. can Green Peas, drained
- Salt & pepper to taste
- 1 stick light butter
- 1 cup self-rising flour
- 1 cup milk
Smoked Salmon and Caper Cream Cheese Toasts
By calypan
In a bowl, combine the cream cheese, shallot, chopped chives, capers and lemon juice
- 4 ounces cream cheese, softened
- 1 small shallot, minced
- 1 tablespoon chopped chives, plus 1-inch lengths, for garnish
- 1 tablespoon chopped drained capers
- 1 tablespoon fresh lemon juice
- Salt and freshly ground pepper
- 5 English muffins—split, toasted and buttered
- 1/2 pound skinless smoked salmon fillet, coarsely chopped
Marinara Sauce
By calypan
by Martha Stewart
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 4 garlic cloves, thinly sliced
- 2 cans (28 ounces each) peeled whole tomatoes, pureed in a food processor
- 1/2 teaspoon crushed red-pepper flakes
- Coarse salt and freshly ground pepper
- 1/4 cup fresh basil, leaves torn
- 1 tablespoon chopped fresh oregano
Seafood Stuffed Mushrooms
By calypan
1.Preheat oven to 400 degrees F (200 degrees C)
- 1 (8 ounce) package softened cream cheese
- 1 egg yolk
- 1 tablespoon Italian bread crumbs
- 1 green onion, chopped
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 pinch salt and ground black pepper to taste
- 1 (6 ounce) can snow crab, drained
- 1 (4 ounce) can small shrimp, drained
- 12 large white mushrooms, stems removed
- 1 cup Italian bread crumbs
Tuna Noodle Casserole
By calypan
Heat the oven to 400°F. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casse...
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1/2 cup milk
- 2 tablespoons chopped pimientos (optional)
- 1 cup Birds Eye® Sweet Garden Peas
- 2 cans (about 5 ounces each) tuna, drained
- 1/4 of a 12-ounce package medium egg noodles (about 2 cups), cooked and drained
- 2 tablespoons plain dry bread crumbs
- 1 tablespoon butter, melted
Paula Deen's Hoecakes
By calypan
In large bowl, combine dry ingredients
- 1 cup self-rising flour
- 1 cup self-rising cornmeal
- 1 T. sugar
- 3/4 cup buttermilk
- 1/3 cup plus 1 T. water
- 1/4 cup veg. oil
- 2 large eggs