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Recipes
Baked Fudge Pudding Cake
By polledl
1. Spray slow cooker with nonstick cooking spray
- Nonstick cooking spray
- 6 t8ablespoons unsweetened cocoa powder
- 1/4 cup all purpose flour
- 1/8 teaspoon salt
- 4 eggs
- 1 1/3 cups sugar
- 1 cup (2 sticks) unsalted butter, melted
- 1 teaspoon vanilla
- Grated peel of 1 orange
- 1/2 cup whipping cream
- Chopped toasted pecans and whipped cream.
Sauteed Mushrooms with Herbs
By polledl
The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach
- 3 tablespoons extra-virgin olive oil
- 12 ounces cremini mushrooms, stems trimmed
- Coarse salt and freshly ground pepper
- 2 garlic cloves, thinly sliced
- 1 tablespoon unsalted butter
- 2 teaspoons thyme leaves
- 1/3 cup dry white wine
- Garnish: 1 tablespoon coarsely chopped fresh flat-leaf parsley
Green Bean Casserole
By polledl
1To make white sauce, melt butter in small saucepan over low heat
- 1 1/2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 3 to 4 teaspoons dry ranch-style salad dressing
- mix1/4 to 1/2 teaspoon white pepper
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 1/2 cups sliced fresh mushrooms
- 1 1/4 pounds fresh green beans, cooked until crisp tender
- 1 cup fresh bread crumbs, toasted
Porcupine Meatballs
By polledl
1Combine ground beef and ground pork in a large bowl and mix well
- 1 pound each ground beef and lean ground pork
- 2/3 cup long grain rice
- 1/2 cup milk1 large egg, beaten
- 1 tablespoon salt, divided2 teaspoons chill powder, divided
- 2 tablespoons vegetable oil
- 1 (28 ounce) can crushed tomatoes
- 2 1/2 cups water
- 1/3 cup chopped onion
- 1/4 teaspoon each garlic powder and cayenne pepperhot cooked rice, optional
Chicken Diane
By polledl
1Melt the butter in a large nonstick skillet over medium-high heat
- 2 tablespoons (1/4 stick) butter
- 4 boneless, skinless chicken breast halves (about 5 ounces each)
- 1 package (8 ounces) sliced fresh mushrooms
- 2 tablespoons finely chopped onion
- 3 tablespoons dry sherry or chicken broth
- 1/4 cup chicken broth
- 1/4 cup whipping cream
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Taco Soup
By polledl
Cook beef, onion, and green pepper until beef is done
- 1 pound of ground beef
- 1 onion, chopped
- 1 green pepper, chopped
- 48 ounce V-8, I use low sodium
- 1 can corn, drained
- 1 can of kidney beans, drained
- 1 packaged of taco seasoning (or use homemade)
- 1 teaspoon of beef bouillon
- 1 1/2 cups cooked rice
- cheese, sour cream, and tortilla chips optional for serving
Chocolate Souffles
By polledl
Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar
- 7 ounces finely chopped bittersweet or semisweet chocolate
- 4 tablespoons unsalted butter, plus for preparing the molds
- 1 1/2 teaspoons pure vanilla extract
- 3 large egg yolks
- 3 tablespoons warm water
- 1/2 cup sugar, plus 2 tablespoons
- 8 large egg whites, room temperature
- 1/2 teaspoon fresh lemon juice
- Confectioners' sugar for garnish
Primavera Stuffed Potatoes
By polledl
1Preheat oven to 400°F. Pierce each potato once with a knife to let steam escape when baking
- 4 baking potatoes (about 8 oounces each), scrubbed
- 1/4 cup milk
- 2 tablespoons (1/4 stick) butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup shredded Cheddar cheese, divided
- 1 cup cooked mixed vegetables
- 1/2 cup sour cream
- 2 tablespoons ranch dressing
Beef & Pork Pie
By polledl
1Cook ground pork in a medium skillet over medium-high heat until browned and crumbly, about 10 minutes; drain
- 8 ounces ground pork
- 1 cup finely chopped celery
- 3/4 cup water
- 1/4 cup chopped onion
- 1 teaspoon instant beef bouillon granules
- 1 cup milk
- 1/4 cup all-purpose flour
- 2 tablespoons each chopped fresh parsley and sliced black olives
- 1 tablespoon ketchup
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 1/2 cups chopped cooked beef chuck
- 2 (9-inch) unbaked pie shells
Chicken Cacciatore
By polledl
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper
- 4 chicken thighs
- 2 chicken breasts with skin and backbone, halved crosswise
- 2 teaspoons salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup all purpose flour, for dredging
- 3 tablespoons olive oil
- 1 large red bell pepper, chopped
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- 3/4 cup dry white wine
- 1 ( 28-ounce) can diced tomatoes with juice
- 3/4 cup reduced-sodium chicken broth
- 3 tablespoons drained capers
- 1 1/2 teaspoons dried oregano leaves
- 1/4 cup coarsely chopped fresh basil leaves