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Recipes
Vegetable Dip
By S PDX
Mix all ingredients together
- 1 cup mayo
- 1 cup sour cream
- 1 pkg. knorr's vegetable soup mix (dry)
- 1 can water chessnuts (chopped)
- 1 tsp. lemon juice
- 1 tbsp onion flakes
- 1 - 10 oz. box frozen broccoli (chopped, thawed & drained) add last
Bruschetta
By S PDX
Mix together and serve over toasted baguette slices
- 1 1/2 c. roma tomatoes, chopped
- 2 tbsp diced red onion
- 1 large garlic clove
- 2 tbsp fresh basil
- 2 tbsp olive oil
- 1/2 tsp. red wine vinegar
- 1/4 tsp. salt
- dash black pepper
- 1/4 tsp. garlic salt
- rustic baguette
Sliders with Chipotle Mayonnaise
By S PDX
Recipe courtesy Bobby Flay, 2007
- 1 cup mayonnaise
- 2 chipotles in adobo sauce
- 1 tablespoon adobo sauce
- 1/2 lime, juice
- Salt and freshly ground black pepper
- 1 to 1 1/2 pounds ground chuck, 80/20
- Salt and freshly ground black pepper
- Cheese slices, your choice
- Mini burger buns
- Chipotle Mayonnaise
- Pickles
- Red onion slices
Sweet Potato Fries
By S PDX
Preheat oven to 425 F. Wash sweet potatoes and cut horizontally into 1/4"-1/2" slices
- 1/3 potato(es), sweet, use approx 5" long potato
- 1/4 tablespoon oil, olive
Roasted Red Pepper Aioli
By S PDX
Great with crab cakes
- 2 garlic cloves
- 1/2 cup roasted red bell peppers, drained, patted dry
- 1/3 cup mayo
- 2 tbsp olive oil
- salt and black pepper to taste
Seasoned Crackers
By S PDX
Mix together
- 2 pkg. oyster crackers
- 1 cup oil
- 3/4 tsp. dill seed
- 3 shakes garlic powder
Cheese Garlic Biscuits
By S PDX
Like the biscuits at Red Lobster
- 2 cups Bisquick
- 2/3 c. milk
- 1/2 c. shredded cheddar cheese (2 oz.)
- 1/4 c. butter (melted)
- 1/4 tsp garlic powder
Baked Gouda
By S PDX
Roll out crescent rolls. Spread a thin coat of dijon on the bottom
- 2 Pillsbury Crescent Rolls
- Dijon Mustard
- Gouda - grated
- Crackers
Spinach Dip
By S PDX
Stir all together, chill and serve
- 1 cup mayo
- 1 1/2 cups sour cream
- 1 pkg. (10oz) Knorr Veggie Soup & Recipe Mix
- 1 can (8 oz.) water chessnuts (drained & chopped)
- 3 green onions, chopped
Mac and Cheese
By S PDX
, 2002, Barefoot Contessa Family Style, All Rights Reserved
- Kosher salt
- Vegetable oil
- 1 pound elbow macaroni or cavatappi
- 1 quart milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 3/4 pound fresh tomatoes (4 small)
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)