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Recipes
Corned Beef and Cabbage
By polledl
Cook's note: Brisket should be prepared through the brining stage, but not cooked
- 2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon ground allspice
- 2 bay leaves
- 2 teaspoons kosher salt
- 1/2 pound diced carrots, approximately 4 small
- 1/2 pound diced onions, approximately 2 small
- 1 pound potatoes, peeled and chopped, approximately 3 medium
- 1/4 pound diced celery, approximately 2 stalks
- 1 small head cabbage, chopped, approximately 2 pounds
Breakfast Bread Pudding Recipe
By polledl
•Remove and discard crusts from bread; cut bread into cubes
- 12 slices white bread
- 1 package (8 ounces) cream cheese, cubed
- 12 eggs
- 2 cups milk
- 1/3 cup maple syrup
- 1/4 teaspoon salt
Gingered Pear and Brandy Cocktail
By polledl
This is a timely concoction for a party: Simply prepare the gingered sugar syrup (step 1), and refrigerate it until...
- 1/4 cup water
- 3 tablespoons sugar
- 1/4 cup fresh ginger, peeled
- 3 cups pear juice
- 1 cup cognac
- 10 lemon rind twists
Creamy Macaroni Salad
By polledl
1Cook macaroni according to package directions
- 3 cups elbow macaroni (about 10 ounces)
- 1/2 cup reduced-fat sour cream
- 1/2 cup reduced-fat mayonnaise
- 1/4 cup milk
- 1/2 cup sweet pickle relish
- 2 tablespoons white vinegar
- 2 teaspoons prepared mustard
- 1 cup cubed Cheddar cheese (about 4 ounces)
- 1 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped onion
- 1/4 teaspoon paprika
Tangy Bacon Cheeseball
By polledl
1Beat cream cheese and milk in large bowl with an electric mixer set at low speed until well blended
- 1 (8-ounce) package cream cheese
- 1/2 cup milk
- 2 cups each shredded sharp Cheddar and shredded Monterey Jack cheese
- 1/4 cup crumbled blue cheese
- 10 slices cooked bacon
- 1/4 cup each chopped green onions (white part only) and parsley
- 1 (2-ounce) jar diced pimiento, drained
- 3/4 cup chopped pecans1 tablespoon poppy seeds
Quick Chicken Potpie
By polledl
1Cut chicken into 1-inch cubes
- 1 pound boneless, skinless chicken thighs
- 1 (14 3/4-ounce) can chicken broth
- 3 tablespoons all-purpose flour
- 2 tablespoons butter, softened
- 1 (10-ounce) package frozen mixed vegetables, thawed
- 1 (4-ounce) can button mushrooms, drained
- 1/4 teaspoon each dried basil, dried oregano and dried thyme
- 1 cup biscuit baking mix
- 6 tablespoons milk
Nutty Chicken Drumsticks
By polledl
1Preheat oven to 400°F. Lightly beat egg in large bowl
- 1 large egg
- 12 chicken drumsticks or 6 legs (about 3 pounds)
- 1 cup cornflake crumbs
- 1/3 cup finely chopped pecans
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 4 tablespoons butter, melted
Mini Marinated Beef Skewers
By polledl
1.Preheat broiler. Cut beef crosswise into 18 (1/8-inch-thick) slices
- 1 beef top round steak (about 1 pound)
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon dry sherry
- 1 teaspoon dark sesame oil
- 2 cloves garlic, minced
- 18 cherry tomatoes (optional)
- Lettuce (optional)
Chicken Tortilla Soup like Max and Erma’s®
By polledl
In a pot, melt butter over medium heat
- 1/4 cup butter OR margarine
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup milk
- 8 oz. Velveeta process cheese food - cubed
- 10 oz. can Ro*Tel® tomatoes and chilies
- 2 cups cooked, shredded chicken
- 1 tsp. cumin
- 1 tsp. chili powder
- salt and pepper – to taste
- flour tortillas – as needed, about 4 - 6
- shredded Colby Jack cheese OR Mexican blend cheese – as needed
Oatmeal Pecan Pie
By polledl
Rolled oats add heartiness to the filling of this classic Thanksgiving dessert
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- Cooking spray
- 1 cup packed dark brown sugar
- 1 cup light corn syrup
- 2/3 cup regular oats 1/2 cup chopped pecans
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 2 large egg whites, lightly beaten