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Recipes
Good Eats Meatloaf
By SarahJD60
Recipe courtesy of Alton Brown
- 6 ounces garlic-flavored croutons
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 1/2 onion, roughly chopped
- 1 carrot, peeled and broken
- 3 whole cloves garlic
- 1/2 red bell pepper
- 18 ounces ground chuck
- 18 ounces ground sirloin
- 1 1/2 teaspoon kosher salt
- 1 egg
- 1/2 cup catsup
- 1 teaspoon ground cumin
- Dash Worcestershire sauce
- Dash hot pepper sauce
- 1 tablespoon honey
Asparagus Casserole
By SarahJD60
1.Preheat oven to 350 degrees F (175 degrees C)
- 4 eggs
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- salt and pepper to taste
- 1 (15 ounce) can asparagus, drained with liquid reserved
- 1/2 cup milk
- 1/2 teaspoon Worcestershire sauce
- 1 pinch cayenne pepper
- 4 ounces sharp Cheddar cheese, cubed
- 1/2 cup blanched almond halves
- 1/2 cup seasoned bread crumbs
Herbed Spaghetti Squash
By SarahJD60
Recipe courtesy Emeril Lagasse
- 1 small spaghetti squash, about 2 1/4 pounds
- 2 1/2 tablespoons butter
- 2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Tangy Ranch Grilled Chicken
By SarahJD60
MIX salad dressing, mustard and sugar
- 2/3 cupRanch dressing
- 1/3 cupFRENCH'S® Classic Yellow® Mustard
- 3 tbsp.brown sugar
- 4 largeboneless skinless chicken breasts
Cheesy Chicken and Artichoke Bites
By SarahJD60
Heat oven to 375°F. 2 If using crescent rolls: Unroll both cans of dough; separate into total of 8 rectangles
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 6 slices fully cooked bacon (from 2.1-oz package)1package (6 oz) refrigerated cooked chicken breast strips, cubed
- 1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain and thoroughly chopped
- 1 can (13.75 oz) quartered artichoke hearts, drained, coarsely chopped
- 2 medium cloves garlic, finely chopped
- 1/2 cup mayonnaise or salad dressing
- 1/4 cup sour cream
- 1/2 cup shredded Asiago cheese (2 oz)
- 1/4 cup grated Parmesan cheese
Cheesy Chicken Enchilada Soup
By SarahJD60
1 In 3-quart saucepan, mix all ingredients except tortilla chips
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Creamy Potato Casserole
By SarahJD60
1.Preheat the oven to 350 degrees F (175 degrees C)
- 1 (2 pound) package frozen hash brown potatoes
- 1/3 cup chopped green onions
- 2 cups shredded Cheddar cheese, divided
- 1 (10.75 ounce) can condensed cream of potato soup
- 1/4 cup butter
- 2 cups sour cream
- salt and pepper to taste
Orange-Scented Broccoli and Cauliflower
By SarahJD60
Recipe courtesy Rachael Ray
- 1 head broccoli, cut into florets (save those stems for soup!)
- 1 head cauliflower, cut into florets (think soup!)
- 1 navel orange, rind removed and reserved
- Salt
- 3 tablespoons extra-virgin olive oil, 3 turns of the pan
- 2 shallots, thinly sliced
- 1 orange, juiced
- Pepper
- 2 scallions, sliced
Parmesan Garlic Butter Green Beans
By SarahJD60
1 Cook green beans as directed on bag
- 1 bag (22 oz) Green Giant® SELECT® frozen whole green beans
- 1/4 cup butter
- 2 small cloves garlic, finely chopped
- 2 tablespoons grated Parmesan cheese
Homemade Pesto
By SarahJD60
In food processor or blender combine all and blend until nearly smooth
- 3 cups firmly packed fresh basil leaves
- 2/3 walnuts
- 2/3 cup grated parmesan or Ramano cheese
- 1/2 cup olive oil
- 4 cloves garlic, peeled and quartered
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper