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Cherry and Pomegranate Sherbet

Cherry and Pomegranate Sherbet

By

Add the cherries to a saucepan with the sugar and pomegranate juice

  • 3 cups fresh or frozen cherries, pitted
  • 1 cup sugar
  • 1/2 cup pomegranate juice
  • 1 1/2 cups whole milk
  • 1 tablespoon heavy cream
  • Juice of 1 lemon
4.5/5 (12 Votes)

Ken Gillmer's Panko Encrusted Chicken Rollatini

Ken Gillmer's Panko Encrusted Chicken Rollatini

By

Panko Encrusted Chicken Rollatini Recipe: Slice into these moist chicken breasts and you'll find a triple flavor bo...

  • 6 Boneless Skinless Chicken Breast Cutlets
  • 12 slices Cappicola Ham
  • 12 slices Gouda
  • 24 thin stalks of Asparagus
  • Canola Oil for frying
  • 1/2 cup Panko Bread Crumbs
  • 2 Eggs (whisked)
  • Salt
  • Pepper
4.6/5 (17 Votes)

Lemon-Pepper Green Beans Recipe

Lemon-Pepper Green Beans Recipe

By

The perfect partner for a rich main course, these delicious green beans from our Test Kitchen bring a light and ref...

  • 1/2 pound fresh green beans, trimmed
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons cider vinegar
  • 1/4 to 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon onion salt
  • 1/8 teaspoon lemon-pepper seasoning
4.6/5 (14 Votes)

Bacon and Cheese Manicotti

Bacon and Cheese Manicotti

By

For the manicotti: Preheat the oven to 375 degrees F

  • Manicotti:
  • Vegetable oil cooking spray
  • Kosher salt
  • 1 tablespoon olive oil
  • 8 manicotti pasta tubes
  • 9 slices applewood smoked bacon, cut into 1/2-inch pieces
  • One 10-ounce package frozen chopped spinach, thawed and drained
  • One 15-ounce container whole milk ricotta, at room temperature
  • 1/3 cup freshly grated Parmesan, at room temperature
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 large egg, at room temperature
  • Sauce:
  • 2/3 cup heavy whipping cream
  • 1/3 cup whole milk
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 large pinches ground nutmeg
  • 1 1/2 cups (6 ounces) coarsely grated whole milk mozzarella
  • 1 1/2 cups jarred tomato basil sauce, such as GDL for Target Tomato Basil
  • Topping:
  • 1 cup (4 ounces) coarsely grated whole milk mozzarella
  • Olive oil, for drizzling
0/5 (0 Votes)

Filled Chocolate Spritz Recipe

Filled Chocolate Spritz Recipe

By

I like how the creamy mint filling peeks through between the layers of these sandwich cookies

  • PEPPERMINT FILLING:
  • 3/4 cup semisweet chocolate chips
  • 1/4 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/8 teaspoon baking soda
  • 1/4 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 1 tablespoon milk
  • 1/2 teaspoon peppermint extract
  • 3 to 4 drops green food coloring
  • GLAZE:
  • 2/3 cup milk chocolate chips
  • 1 teaspoon shortening
4/5 (1 Votes)

Porcupine Meatballs Recipe

Porcupine Meatballs Recipe

By

These well-seasoned meatballs in a rich tomato sauce are one of my mom's best main dishes

  • 1/2 cup uncooked long grain rice
  • 1/2 cup water
  • 1/3 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1 pound ground beef
  • 2 tablespoons canola oil
  • 1 can (15 ounces) tomato sauce
  • 1 cup water
  • 2 tablespoons brown sugar
  • 2 teaspoons Worcestershire sauce
4.5/5 (33 Votes)

Mexican Chicken

Mexican Chicken

By

MY FAMILY ABSOLUTELY LOVES THIS RECIPE ALONG WITH ALL GUESTS I HAVE SERVED IT TOO

  • Vegetable oil cooking spray
  • 1 (10 3/4-ounce) can cream of chicken soup
  • 1 (10 3/4-ounce) can cheddar cheese soup
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • 1 (10-ounce) can tomatoes
  • 1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
  • Unsalted butter, for greasing pan
  • 1 (11 1/2-ounce) package flour tortillas
  • 2 cups shredded Cheddar
0/5 (0 Votes)

Gingerbread Pumpkin Trifle Recipe

Gingerbread Pumpkin Trifle Recipe

By

I like to spice up our Thanksgiving dinner with this special dessert featuring two popular holiday flavors

  • FILLING/TOPPING:
  • 1/2 cup shortening
  • 1/3 cup sugar
  • 1 cup molasses
  • 1 egg
  • 2-1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 3/4 cup hot water
  • 2 cups cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 cups heavy whipping cream
  • 1/3 cup sugar
  • 1 teaspoon rum extract
4/5 (1 Votes)

Lizzie's Granola

Lizzie's Granola

By

This is a great, quick and easy recipe

  • 4 cups rolled oats
  • 2 cups unsweetened coconut
  • 2 cups slivered almonds
  • 1 cup cashews
  • 3/4 cup olive oil
  • 1/2 cup honey
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 2 cups of your favorite dried fruit, such as dates and dried cherries, chopped
0/5 (0 Votes)

Beef Tinga

Beef Tinga

By

Purée the chipotle in adobo to make saving the leftovers easier to store and use

  • For Serving:
  • 2 pounds beef chuck, cut into 1 1/2-inch cubes
  • Salt and pepper
  • Flour, for dredging
  • 3 tablespoons corn oil
  • 1 pound Mexican chorizo (fresh), about 1 pound, casings removed
  • 1 large onion, chopped
  • 4 cloves garlic, thinly sliced
  • 1/2 tablespoon cumin, half a palmful
  • 1/2 tablespoon Mexican oregano, half a palmful
  • 1/2 tablespoon ground coriander, half a palmful
  • 1 can beef consommé or 1 1/2 cups beef stock
  • 1 14.5-ounce can diced tomatoes or fire-roasted diced tomatoes
  • 1 to 2 tablespoons puréed chipotle in adobo for a medium to extra-spicy heat level
  • 1 tablespoon honey
  • Flour tortillas, warmed
  • Wedges of lime
  • Queso fresco, crumbled
  • Sliced fresh or pickled jalapeño peppers
  • Thinly sliced red onions
0/5 (0 Votes)