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Recipes
TUSCAN CHICKEN PENNE SKILLET
By dpearce
Heat 1 1/2 tsp olive oil in a large nonstick skillet
- 1 lb boneless skinless chicken breast, cut into bite sized cubes
- 1 tbsp olive oil, divided
- 8 oz sliced fresh mushrooms
- 1 medium green pepper, diced
- 1 medium sweet onion, diced
- 1 medium celery stalk, diced
- 2 garlic cloves, minced
- 1 1/2 tsp Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 15 1/2 oz can red kidney beans, drained and rinsed
- 1 15 oz can tomato sauce
- 2 14 1/2 oz can fire-roasted diced tomatoes
- 1 14 oz can low sodium chicken broth
- 6 oz dry penne pasta
- 1/3 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Dad's Favorite Deviled Eggs
By dpearce
Place the eggs in enough cold water to cover in a large saucepan with a lid
- 3/4 cup Miracle Whip salad dressing or mayonnaise
- 4 teaspoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- Ground black pepper to taste
- Fresh parsley leaves
Vegetable Medley
By dpearce
Great dish to take for a church dinner or potluck
- Recipe By:
- Serving Size: 5
- Cuisine:
- Main Ingredient:
- = Ingredients =-
- 1 16 ounce package Frozen vegetables ; thawed
- 1 10.75 ounce can Condensed Cream of Chicken Soup
- 1 cup Shredded Mexican Cheese
- 1 cup Sour Cream
- 1 6 ounce can French-fried Onions
- Ground pepper ; to taste
Slow Cooked Lemon Chicken
By dpearce
Wash chicken; pat dry. Season chicken with salt and pepper
- 1 broiler-fryer,cut up, or about 3 1/2 pounds chicken pieces
- 1 teaspoon crumbled dry leaf oregano
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup dry wine, sherry, broth or water
- 3 tablespoons lemon juice
- Salt and pepper
Easy Mexican Casserole
By dpearce
Directions Preheat oven to 350 degrees F (175 degrees C)
- 1 pound lean ground beef
- 2 cups salsa
- 1 (16 ounce) can chili beans, drained
- 3 cups tortilla chips, crushed
- 2 cups sour cream
- 1 (2 ounce) can sliced black olives, drained
- 1/2 cup chopped green onion
- 1/2 cup chopped fresh tomato
- 2 cups shredded Cheddar cheese
Tangy Skillet Chicken
By dpearce
Chicken comes out very tender
- 4 teaspoons Extra-virgin olive oil
- 1 tablespoon Fresh or Bottled minced garlic
- Freshly ground black pepper
- 3 tablespoons Lemon juice
- 4 tablespoons Water, chicken broth, or white wine
- 4 Chicken Breast Halves ; Boneless, skinless
Ben Getty
By dpearce
-= Exported from BigOven =-
- Cuisine:
- Serving Size: 8
- Main Ingredient:
- 2 pounds beef -- ground
- 1 medium onion -- diced
- 1 green pepper -- diced
- 1 small jar pimentos
- 5 ounces wide noodles
- 1 can mushroom
- 1 can small peas
- 1 can tomato soup
- 1/2 pound cheese -- grated
- salt
- pepper
Homemade Vegetable Soup
By dpearce
Directions Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth...
- 2 cups chopped baby carrots
- 2 baking potatoes, cut into cubes
- 1 small sweet onion, chopped
- 2 stalks celery, chopped
- 1 (14 ounce) can great Northern beans, rinsed and drained
- 1/2 small head cabbage, chopped
- 1 (14 ounce) can diced tomatoes
- 2 cups cut fresh green beans (1/2 inch pieces)
- 1 (32 ounce) carton chicken broth
- 2 (14 ounce) cans vegetable stock
- 2 cups water
- 1 1/2 teaspoons dried basil
- 1 pinch rubbed sage
- 1 pinch dried thyme leaves
- salt to taste
Barbecued Beef Brisket Recipe
By dpearce
In a small bowl, combine the first six ingredients; rub over brisket
- SAUCE:
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon celery seed
- 1/4 teaspoon pepper
- 1 fresh beef brisket (2-1/2 pounds), trimmed
- 1/2 cup ketchup
- 1/2 cup chili sauce
- 1/4 cup packed brown sugar
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 to 1-1/2 teaspoons Liquid Smoke, optional
- 1/2 teaspoon ground mustard
Dill Sauce For Fish
By dpearce
Mix ingredients together and chill at least one hour before serving
- 1 cup Sour Cream
- 1/2 cup Mayonnaise
- 2 teaspoons lemon juice
- 1 teaspoon dried dill weed