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Recipes
Shrimp Stuffed Mushrooms
By nealc1
Preheat oven to 425 degrees F (220 degrees C)
- 2 pounds large mushrooms
- 3/4 pound cooked baby shrimp
- 1 cup crushed bacon flavored crackers
- 1 cup cream cheese, softened
- 1/2 cup shredded sharp Cheddar cheese
Cranberry Sauce ***
By nealc1
Wash the cranberries and discard any soft or wrinkled ones
- 1/4 cup freshly squeezed orange juice
- 1/4 cup 100 percent cranberry juice, not cocktail
- 1 cup honey
- 1 pound fresh cranberries, approximately 4 cups
Lighter General Tso's Chicken
By nealc1
Cook rice according to package instructions
- 1 1/4 cups long-grain brown rice
- 1/4 cup cornstarch
- 1 pound snow peas, trimmed and halved crosswise
- 4 garlic cloves, sliced
- 2 teaspoons fresh ginger, grated and peeled
- 3 tablespoons light-brown sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon red-pepper flakes
- 2 large egg whites
- Coarse salt and ground pepper
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons vegetable oil, such as safflower
Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon
By nealc1
Preheat oven to 375 degrees F (190 degrees C)
- 2 skinless, boneless chicken breast halves
- 1/4 cup crumbled Gorgonzola cheese
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced shallot
- 1 clove garlic, minced
- 4 thick slices of applewood smoked bacon
- salt and ground black pepper to taste
French Onion Soup
By nealc1
Hearty and warming French onion soup is easy to make
- 4 large onions
- 1/4 cup of Extra Virgin Olive Oil
- 1/2 cup of Brandy
- Tsp of sugar
- 2 quarts of beef broth
- Baguette
- Gruyere cheese, shredded
- 8 slices of Swiss cheese
Slow Cooker Chili II
By nealc1
Place the beef in a skillet over medium heat, and cook until evenly brown
- 1 pound ground beef
- 3/4 cup diced onion
- 3/4 cup diced celery
- 3/4 cup diced green bell pepper
- 2 cloves garlic, minced
- 2 (10.75 ounce) cans tomato puree
- 1 (15 ounce) can kidney beans with liquid
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can cannellini beans with liquid
- 1/2 tablespoon chili powder
- 1/2 teaspoon dried parsley
- 1 teaspoon salt
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon hot pepper sauce
Spinach Quiche
By nealc1
Preheat oven to 375 degrees F (190 degrees C)
- 1/2 cup butter
- 3 cloves garlic, chopped
- 1 small onion, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (4.5 ounce) can mushrooms, drained
- 1 (6 ounce) package herb and garlic feta, crumbled
- 1 (8 ounce) package shredded Cheddar cheese
- salt and pepper to taste
- 1 (9 inch) unbaked deep dish pie crust
- 4 eggs, beaten
- 1 cup milk
- salt and pepper to taste
Never Fail Pie Crust III
By nealc1
In a large bowl, Cut the shortening into the 2 1/2 cups flour until the mixture resembles coarse crumbs
- 2 1/2 cups all-purpose flour
- 1 1/3 cups shortening
- 6 tablespoons all-purpose flour
- 2 teaspoons salt
- 1/2 cup cold water
Sugar Cookie Icing
By nealc1
In a small bowl, stir together confectioners' sugar and milk until smooth
- 1 cup confectioners' sugar
- 2 teaspoons milk
- 2 teaspoons light corn syrup
- 1/4 teaspoon almond extract
- assorted food coloring
Slow Cooker Chicken Parisienne
By nealc1
Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste
- 6 skinless, boneless chicken breast halves
- salt and pepper to taste
- paprika to taste
- 1/2 cup dry white wine
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (4.5 ounce) can sliced mushrooms, drained
- 1 cup sour cream
- 1/4 cup all-purpose flour