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Recipes
Moneky Bread
By mrstaylor
1 Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray
- 4 pack of Pilsbury Biscuits (blue package)
- 3/4 cup sugar (bag)
- 1 tsp cinnamon (bag)
- 1 cup sugar (sauce)
- 1 1/2 tsp cinnamon (sauce)
- 1 cup butter (sauce)
Taco Stew
By mrstaylor
Combine all ingredients. Brown and drain meat
- 1 lb. Ground Beef
- 15 oz Pinto Beans (Drained)
- 15 oz Ranch Style Beans (Drained)
- 10 oz Rotel (Diced Tomatoes with green chiles)
- 14.5 oz Diced Tomatoes
- 1 1/2 cups corn (you can use frozen or one can drained)
- 1 Packet of Taco Seasoning
- 1 Packet of Ranch Dressing Seasoning Mix
- Salt and Pepper to taste
Grilled Shrimp Pizza
By mrstaylor
Preheat a grill to medium high
- 3/4 pound medium shrimp, peeled and deveined
- 1 red onion, sliced into rounds
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 1/2 teaspoon dried oregano
- Kosher salt and freshly ground pepper
- 1 pound prepared pizza dough, at room temperature
- 1 cup cherry or grape tomatoes, halved
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Roasted Potatoe Medley
By mrstaylor
Preheat oven 425. Peel and cube sweet potatoes and yukon potatoes
- 2 sweet potatoes
- 4 yukon gold potatoes
- 8 new potatoes
- 1/4 C. plus 2 Tbsp. olive oil
- 1 Tsp. dried tarragon
- salt and pepper
Broiled Chicken with Peppers
By mrstaylor
Preheat the broiler. Put the potato in a medium saucepan, cover with water and add 1 tablespoon salt
- 1 russet potato, peeled and cut into 1-inch cubes
- Kosher salt
- 8 small skin-on, bone-in chicken thighs (about 2 1/4 pounds)
- 1 heaping tablespoon dried oregano
- Freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, cut into 1-inch pieces
- 1 large green bell pepper, cut into 1 1/2-inch pieces
- 6 cloves garlic, smashed
- 4 to 6 pickled cherry peppers, seeded and sliced, plus 1/3 cup brine
- 1/4 cup roughly chopped fresh parsley
Churrasco-Style Steak with Chimichurri
By mrstaylor
In a food processor, combine the parsley, cilantro, marjoram and garlic and pulse several times to combine
- 1 cup fresh flat-leaf parsley
- 1 cup fresh cilantro
- 3 tablespoons fresh marjoram
- 4 garlic cloves
- Sea salt and fresh ground pepper to taste
- 3 tablesons champagne vinegar
- 1/2 cup olive oi
- 1/4 cup finely diced roasted red peppers
- 1 tablespoon red pepper flakes (optional)
- 3 (1-inch-thick) sirloin strip steaks (about 8 ounces each) fat trimmed
Creamy Garlic Sauce with Broccoli
By mrstaylor
1) In a medium saucepan, bring 2 cups milk, the whole garlic cloves, bay leaves and 1/4 tsp
- 2 cups milk, plus more if needed
- 2 head garlic, cloves separated and peeled, plus 4 tbsp sliced garlic (about 6 large cloves)
- 4 bay leaves, preferably fresh
- coarse salt
- 5 tablespoons EVOO
- 1 1/2- 2 pounds broccoli
- 1/4 teaspoon crushed red pepper
Thai-Style Chicken with Basil and Pineapple
By mrstaylor
In a medium saucepan, bring the chicken stock and butter to a boil, then stir in the rice and return to a boil
- 2 3/4 cups chicken stock
- 2 tbsp. butter
- 1 1/2 cups jasmine rice
- Peanut or vegetable oil
- 1 1/2 lbs. chicken breast, chopped into bite-size pieces
- Pepper
- 1 cup pineapple cut into bite-size pieces
- 1 bell pepper—seeded, thinly sliced
- 1 red fresno (milder) or thai (hotter) chile pepper, thinly sliced
- 1 1/2 inches fresh ginger, grated
- 3 –4 large cloves garlic, chopped
- 2 tbsp. tamari
- 1 tsp. sugar
- 1 1/2 tbsp. fish sauce
- 1 cup basil leaves, torn
- 1 lime, 1/2 juiced and 1/2 cut into wedges, plus 1 tsp. zest
Quick Chicken Teriyaki
By mrstaylor
HEAT dressing in large nonstick skillet on medium-high heat
- 1/4 cup KRAFT Light Zesty Italian Dressing
- 1 lb. boneless skinless chicken breasts, cut into strips
- 1-1/3 cups water
- 1/4 cup teriyaki sauce
- 1/2 tsp. garlic powder
- 2 cups frozen broccoli florets
- 1-1/2 cups instant white rice, uncooked
Cilantro Chicken
By mrstaylor
Heat oil in a saucepan over medium heat
- 4 bonless chicken breast
- 2 tbsp EVOO
- 1/2 cup sliced onions
- 2 cloves fresh garlic, crushed
- 1 cup chopped fresh cilantro
- 1 1/2 cus salsa verde or green tomatillo sauce
- 3/4 cup chicken broth
- 1/2 cup fresh tomatoes, chopped
- 1/2 cup green onions, thinly sliced