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Bobby's Hot Tomato, Jack and Crab Dip

Bobby's Hot Tomato, Jack and Crab Dip

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Recipe courtesy Bobby Deen (DFC, pg

  • Nonstick spray
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup (4 ounces) grated pepper Jack cheese
  • 1/2 cup mayonnaise
  • 2 limes, juiced
  • 1 teaspoon hot sauce (recommended: Paula Deen)
  • 1 pound lump crabmeat, well drained and picked clean of shells
  • 1 cup seeded, diced tomatoes (2 medium tomatoes)
  • 1/4 cup chopped green onions (scallions), white and light green parts
  • 1/4 cup chopped fresh basil leaves
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon crushed black peppercorns
  • 2 avocados
  • Crackers or crusty bread, for serving
0/5 (0 Votes)

Healthified Creamy Chicken Enchiladas

Healthified Creamy Chicken Enchiladas

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Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion (1 medium)
  • 2 teaspoons finely chopped garlic
  • 2 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
  • 3 tablespoons Gold Medal® all-purpose flour
  • 1/2 teaspoon ground coriander or cumin
  • 1/8 teaspoon pepper 1/2 cup reduced-fat sour cream
  • 2 cups shredded cooked chicken breast
  • 1 cup Green Giant® Niblets® frozen corn, thawed
  • 1 cup shredded reduced-fat Mexican cheese blend (4 oz)
  • 1 can (4.5 oz) chopped green chiles 1/4 cup chopped fresh cilantro
  • 8 corn or flour tortillas (6 or 7 inch)
  • 1 medium tomato, chopped (3/4 cup)
  • 4 medium green onions, sliced (1/4 cup)
  • Salsa, if desired
0/5 (0 Votes)

Seasoned Turkey Burgers

Seasoned Turkey Burgers

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Directions In a large bowl, mix the turkey with the onion soup mix, pepper, garlic powder, soy sauce, and egg

  • 1 1/2 pounds ground turkey
  • 1 (1 ounce) package dry onion soup mix
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 1/2 tablespoons soy sauce
  • 1 egg, lightly beaten (optional)
  • 6 hamburger buns, split
0/5 (0 Votes)

Momma Callie's Banana Nut Bread with Honey Butter

Momma Callie's Banana Nut Bread with Honey Butter

By

Recipe courtesy The Neelys

  • 1 stick butter, at room temperature, plus more for loaf pan
  • 1 1/2 cups all-purpose flour, plus more for pan
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large very ripe bananas*
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped pecans
  • Honey Butter, for serving, recipe follows
  • 1 stick salted butter, softened
  • 2 tablespoons honey
0/5 (0 Votes)

Banana Bread

Banana Bread

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Recipe courtesy Emeril Lagasse, 2003

  • 10 tablespoons plus 1 teaspoon butter
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 1/2 teaspoons vanilla
  • 2 cups cake flour
  • 3/4 cup plus 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup toasted, chopped walnuts
0/5 (0 Votes)

Saucy Onion Meatball Subs Recipe

Saucy Onion Meatball Subs Recipe

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Directions In a large bowl, combine the first eight ingredients

  • SAUCE:
  • 1 egg, lightly beaten
  • 1/4 cup dry bread crumbs
  • 1/4 cup finely chopped onion
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1-1/2 pounds ground turkey
  • 2 tablespoons olive oil
  • 3 cups sliced onions
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 1 cup chicken broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon Worcestershire sauce
  • SANDWICHES:
  • 8 submarine buns
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
0/5 (0 Votes)

Spinach Enchiladas

Spinach Enchiladas

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Recipe courtesy Emeril Lagasse, 2002

  • 4 Poblano chile peppers, about 1 pound
  • 4 pounds fresh spinach, stems removed and well rinsed
  • 4 tablespoons unsalted butter, plus 4 tablespoons
  • 1 cup chopped yellow onions
  • 1 tablespoon chopped garlic
  • 2 teaspoons chili powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Pinch cayenne
  • 1/4 cup all-purpose flour, plus 1/4 cup
  • 2 cups half-and-half
  • 1 cup cubed queso fresco or queso blanco
  • 1 cup cubed Pepper Jack, plus 1 cup grated
  • 1 cup grated cotija or Parmesan
  • 2 tablespoons vegetable oil
  • 12 corn tortillas
  • 1 cup chicken stock
  • 1 cup heavy cream
  • Refried Beans, recipe follows
  • Mexican Rice, recipe follows
  • 1 cup dried pinto beans, soaked overnight in a large bowl with water to cover by 2-inches, and drained
  • 1 bay leaf
  • 1/2 cup bacon drippings or lard
  • 1 cup chopped yellow onions
  • 1 tablespoon minced garlic
  • 1 tablespoon minced, seeded jalapeno
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Pinch cayenne
  • 1/2 teaspoon chopped oregano
  • 1/2 cup grated queso blanco
  • 1/4 cup minced fresh cilantro, garnish
  • 2 tablespoons lard
  • 1/2 cup ground pork
  • 1/4 pound chorizo, halved lengthwise and cut into 1/4-inch pieces
  • 1/2 cup chopped white onions
  • 1/4 cup chopped green bell peppers
  • 2 teaspoons minced garlic
  • 2 cups long grain rice
  • 1 large tomato, peeled, seeded and chopped
  • 4 cups chicken stock, or water
  • 3/4 teaspoon salt
  • 1/2 teaspoon saffron
  • 1 teaspoon chopped fresh oregano leaves
  • 1 teaspoon chopped fresh cilantro leaves
  • 1/4 cup chopped green onions
0/5 (0 Votes)

Slow Cooker Chicken Taco Soup

Slow Cooker Chicken Taco Soup

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Directions Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooke...

  • 1 onion, chopped
  • 1 (16 ounce) can chili beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (8 ounce) can tomato sauce
  • 1 (12 fluid ounce) can or bottle beer
  • 2 (10 ounce) cans diced tomatoes with green chilies, undrained
  • 1 (1.25 ounce) package taco seasoning
  • 3 whole skinless, boneless chicken breasts
  • shredded Cheddar cheese (optional)
  • sour cream (optional)
  • crushed tortilla chips (optional)
0/5 (0 Votes)

Turkey-Green Chile Enchiladas

Turkey-Green Chile Enchiladas

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Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray

  • Sauce
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 1 cup Progresso® chicken broth (from 32-oz carton)
  • 2 tablespoons semisweet chocolate chips
  • 1 tablespoon ground ancho chiles
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 can (28 oz) Muir Glen® organic fire roasted crushed tomatoes, undrained
  • Enchiladas
  • 2 cups shredded cooked turkey
  • 1 cup sour cream
  • 1 1/2 cups shredded Cheddar cheese (6 oz)
  • 2 cans (4.5 oz each) Old El Paso® chopped green chiles, undrained
  • 1 package (11.5 oz) Old El Paso® flour tortillas (8-inch; 8 tortillas) 1 cup shredded pepper Jack cheese (4 oz)
0/5 (0 Votes)

Antipasto Pasta Salad

Antipasto Pasta Salad

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Recipe courtesy Emeril's Potluck, by Emeril Lagasse, William Morrow Publishers, 2004

  • 2 tablespoons plus 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 pound rotini pasta
  • 2 teaspoons minced garlic
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon Emeril's Italian Essence, or other dried Italian herb mixture
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups 1/4-inch cubes provolone
  • 1 cup thinly sliced oil-packed sun-dried tomatoes, drained
  • 1 cup thinly sliced salami (1/4 pound)
  • 1 cup thinly sliced prosciutto (1/4 pound)
  • 2 tablespoons finely chopped fresh parsley leaves
  • 2 tablespoons finely chopped fresh basil leaves
0/5 (0 Votes)