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Recipes
Fresh Asparagus and Chicken Casserole
By SarahJD60
1.Preheat oven to 350 degrees F (175 degrees C)
- 1 (8 ounce) package egg noodles
- 1 1/3 tablespoons olive oil
- 1 onion, chopped
- 1 cup chopped, cooked chicken meat
- 1 red bell pepper, chopped
- 2 stalks celery, chopped
- 1 cup chicken stock
- 1 1/2 cups sour cream
- 1/2 teaspoon dried oregano
- 1 pound fresh asparagus, trimmed and cut into 2 inch pieces
- 8 tablespoons grated Parmesan cheese, divided
Sweet Potatoes with Yogurt-Maple Dressing
By SarahJD60
Place an oven rack in the center of the oven
- Vegetable oil cooking spray
- 2 1/2 pounds (about 3 large) sweet potatoes or red garnet yams, peeled and diced into 3/4-inch pieces (see Cook's Note)
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 1/3 cup plain yogurt, at room temperature
- 1/4 cup mascarpone cheese, at room temperature
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 Granny Smith apple, cored and diced into 1/2-inch pieces
- 1/2 cup dried cranberries
- 1/3 cup pumpkin seeds, toasted (see Cook's Note)
Sassy Chicken Salad
By SarahJD60
In medium bowl, combine tomatos, mayo, and honey
- 1 can diced tomatos and green chilies, drained
- 1/2 cup mayo
- 1 tablespoon honey
- 1 can chicken
- 1 cup celery chopped thin
- 1 cup grapes, halved
- 1/3 cup toasted pecans, chopped
Mystery Pecan Pie
By SarahJD60
Preheat oven 350 Comine all toppings ingredients in bowl set aside
- Toppings
- 3 eggs
- 1/4 cup sugar
- 1 cup light corn syrup
- 1 tsp vanilla extract
- Pie
- 1 package cream cheese room temperature
- 1/3 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 1 egg
- 1 unbaked deep dish pie shell
- 1 1/4 cups chopped pecans
Baked Halibut with Arugula Salsa Verde
By SarahJD60
Recipe courtesy Giada De Laurentiis
- 2 tablespoons chopped fresh chives
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 teaspoon lemon zest
- Four 6-ounce halibut fillets, each about 1 1/2 inches thick
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- Arugula Salsa Verde, recipe follows
- Lemon wedges for garnish, optional
- 1 cup finely chopped arugula
- 2/3 cup finely chopped fresh flat-leaf parsley
- 1/4 cup olive oil
- 1/4 cup capers, rinsed and drained
- Juice of 1/2 large lemon (about 2 tablespoons fresh lemon juice)
- Zest of 1 large lemon
- 3/4 teaspoon kosher salt
- 1/2 teaspoon dried crushed red pepper
Grilled New Potato Packet
By SarahJD60
HEAT grill to medium heat
- 1/2 lb. each red and white new potatoes (about 4 each)
- 2 Tbsp. water
- 2 tsp. oil
- 3 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
- 2 Tbsp. KRAFT Grated Parmesan Cheese
- 1 Tbsp. chopped fresh parsley
Artichoke Rice Pilaf
By SarahJD60
Drain artichoke marinade into a measuring cup and add enough water to equal 2 cups
- 2 (6 ounce) jars marinated artichoke hearts
- 2 cupts quick cooking rice
- 2 cups water
- 2 cubes chicken bouillon
- 1/4 grated parmesan cheese
- Chopped parsley
Ham Waffelwich
By SarahJD60
1. Toast the waffles in the toaster
- 2 Frozen plain or apple-cinnamon waffles
- 1 Tablespoon tub style cream cheese
- 1 Tablespoon spricot preserves
- 1 ounce thnly sliced cooked ham
- maple syrup optional
Onion Rings with Chili Sauce
By SarahJD60
Preheat oil to 360 degrees F
- Chili Sauce:
- 1 cup mayonnaise
- 3 tablespoons chili sauce
- 1 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- Onion Rings:
- 2 medium white or yellow onions
- 1 teaspoon seasoned salt
- 2 cups all-purpose flour
- Vegetable oil, for deep-frying
- Salt
Grilled Parmesan Bread
By SarahJD60
HEAT grill to low heat. UNROLL and separate dough into 8 triangles
- 1 can (8 oz.) refrigerated crescent dinner rolls
- 2 Tbsp. KRAFT Zesty Italian Dressing
- 1 Tbsp. KRAFT Parmesan Cheese