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Recipes
CHICKEN POT PIE {janine}
By grinder
Preheat oven to 400°F In a 9” pie plate; mix soup, vegetables and chicken
- 1 can cream of chicken soup
- 9 oz. frozen mixed vegetables
- 1 cup cubed cooked chicken
- 1/2 cup milk {4.5oz}
- 1 egg
- 1 cup bisquick
HOMEMADE CHILI SAUCE
By grinder
Blend well, use in any recipe calling for bottled chili sauce Blend well, use in any recipe calling for bottled chi
- 1 cup tomato sauce
- 1/4 cup brown sugar {2oz}
- 2 tablespoons vinegar
- 1/4 teaspoon allspice
CRISPY CORN TORTILLAS
By grinder
Pre-heat oven to 400°F. Brush corn tortillas with EVOO and season with a pinch of salt
- Extra virgin olive oil
- 4 corn tortillas
MASHED SWEET POTATOES
By grinder
This recipe can be doubled and prepared in a Dutch oven, but the cooking time will need to be doubled as well
- 4 tablespoons unsalted butter
- 3 tablespoons heavy cream
- 2 lbs. sweet potatoes, peel, quarter lengthwise, 1/4”thick slices
- Salt and Pepper
- 1 teaspoon sugar
SPAGHETTI WITH PECORINO ROMANO AND BLACK PEPPER
By grinder
Place finely grated Pecorino in medium bowl
- 6 oz. Pecorino Romano* {4oz. finely grated-2oz. coarsely grated}
- 1 lb. spaghetti
- Table salt
- 2 tablespoons heavy cream**
- 2 teaspoons extra-virgin olive oil
- 1.5 teaspoons finely ground black pepper
OVEN-ROASTED CAULIFLOWER WITH GARLIC-OLIVE OIL-LEMON JUICE
By grinder
Preheat oven to 500°F. Place cauliflower florets in a large sauté pan or a roasting pan
- 5-6 cups cauliflower florets {1.5” diameter}
- 1/4 cup extra-virgin olive oil {1.75oz}
- 1 tablespoon garlic, sliced
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons parmesan cheese, grated {.25oz}
- 1 chives, Chopped, for garnish
CARAMEL PULL-APARTS {Diane Taylor}
By grinder
Layer frozen rolls in Bundt pan or 9x13” pan
- 24 Rhodes White Dinner Rolls
- 1 small Butterscotch Pudding {not instant}
- 1/2 cup Butter
- 1/2 cup Brown Sugar
- 3/4 teaspoon Cinnamon
SCALLOPS FRA DIAVOLO {family circle}
By grinder
*Calories 488/Protein 43g/Carb 63g/Fat 7g/Sat fat 1g/Chol 89mg/Fiber 9g/Sodium 744mg **Percent Daily Values are
- 1 tablespoon olive oil
- 1/2 large onion, chopped
- 3 cloves garlic, fine chop
- 1 {28oz} can crushed tomatoes
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1.5 lbs. sea scallops
- 10 oz. frozen peas, thawed
- 9 oz. refrigerated fresh fettuccine {Buitoni}
- 1/2 cup fresh basil leaves, torn
HERB QUINOA {emeril}
By grinder
Combine garlic, shallots, rosemary and thyme with 2 ounces of the chicken stock and reduce until the shallots are a...
- 1 tablespoon chopped garlic
- 1 tablespoon chopped shallots
- 1/2 teaspoon chopped rosemary
- 1/2 teaspoon chopped thyme
- 20 oz. chicken stock
- 12 oz. quinoa
- Salt and pepper
- 1 bay leaf
- 1 tablespoon sherry vinegar
- 1 teaspoon fresh chopped parsley
- 1 teaspoon fresh chopped chives
UFTA DIP
By grinder
Mix well, serve with tortilla chips
- 2 cans rotel tomatoes
- 1 can mexicorn
- 1 can black beans
- 6 oz. shredded cheddar cheese
- 8 scallions, sliced
- 1.5 cups mayo {12oz}