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Recipes
Slow-Cooker Barbecue Beef Sandwiches
By polledl
Sprinkle beef evenly with 1 teaspoon salt
- 1 (3 1/2-pound) eye-of-round roast, cut in half vertically
- 2 teaspoons salt, divided
- 2 garlic cloves, pressed
- 1 (10-ounce) can condensed beef broth
- 1 cup ketchup
- 1/2 cup firmly packed brown sugar
- 1/2 cup lemon juice
- 3 tablespoons steak sauce
- 1 teaspoon coarse ground pepper
- 1 teaspoon Worcestershire sauce
- 12 Kaiser rolls or sandwich buns
- Dill pickle slices
Holiday Snowball Cookies
By polledl
1. Preheat oven to 375° 2 Beat butter, sugar, vanilla and salt in a large mixer bowl until creamy
- 1 1/2 cups (3 sticks) butter, softened
- 3/4 cups powdered sugar
- 1 Tablespoon vanilla extract
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 1 3/4 cups (10 oz package) Nestle Toll House Holiday Shapes and Morsels
- 1/2 cup finely chopped nuts
- Powdered sugar
Childhood Graham Crisps
By polledl
Two childhood favorites, graham crackers and chocolate, make it inot one homemade cookie that's delicious to eat wh...
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups graham cracker crumbs, divided
- 3/4 cup milk chocolate or semisweet chocolate chips
Tortilla soup
By polledl
Top soup with any or all of the following: grated pepper jack cheese, diced avocados, light sour cream, chopped fre...
- 1 pound (2 large) boneless chicken breasts, halved crosswise to form two thin cutlets
- 1 1/2 Tbs. olive oil, separated
- 1/2 tsp. salt
- 1 Tb. chili powder
- 1 large onion, cut into medium dice
- 4 large garlic cloves, crushed
- 2 Tbs. canned chipotle peppers in adobo sauce, minced
- 2 quarts low-sodium chicken broth
- 1 14.5-ounce diced tomatoes (fire-roasted, if you can find)
- 2 cans black beans (15 or 16 ounces), not drained
- 6 ounces tortilla strips
- 1 lime, cut into 8ths
Boston Market Cornbread
By polledl
Now you don't have to run to the Market every time you crave cornbread!
- ■1 box Jiffy Mix Cornbread Mix
- ■1 box Jiffy Mix Yellow Cake Mix
Waikiki Meatballs
By polledl
1Combine ground beef, saltine cracker crumbs, onion, milk, egg, salt and ginger in a large bowl and mix well
- 1 1/2 pounds ground beef
- 2/3 cup saltine cracker crumbs
- 1/3 cup minced onion
- 1/4 cup milk1 large egg, lightly beaten
- 1 1/2 teaspoons salt
- 1/4 teaspoon ginger
- 1 tablespoon vegetable oil1 (15 1/4-ounce) can pineapple tidbits in juice
- 1/2 cup packed brown sugar
- 1/3 cup cider vinegar
- 2 tablespoons cornstarch1 tablespoon soy sauce
- 1/3 cup chopped bell pepper
Coffee Caramel Flan*
By polledl
1. COOK sugar in heavy saucepan over medium heat, stirring constantly, until completely melted and caramel-colored
- 3/4 cup sugar
- 1/2 teaspoon ground cinnamon, divided
- 4 large eggs
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1/2 pint heavy cream, divided
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups strong brewed Folgers Classic Roast® Coffee
- 2 tablespoons powdered sugar
- Additional ground cinnamon
Cheese Dip with Pita Chips
By polledl
1Preheat the oven to 400ºF
- 2 (4 1/2-ounce) cans chopped mild green chiles
- 8 ounces Gouda cheese, coarsely chopped1 (8-ounce) package cream cheese, softened
- 1/2 cup finely shredded Cheddar cheese
- 1/4 cup milk5 pita bread rounds
- 8 tablespoons (1 stick) butter, melted
- 1 1/2 teaspoons ground lemon pepper
- 1 teaspoon ground cumin
Double-Crust Apple Pie
By polledl
1. In a food processor, pulse 2 1/2 cups of the flour and the salt
- 2 3/4 cup all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 2 sticks plus 1 tablespoon cold unsalted butter, cubed
- 1/2 cup ice water
- 6 large apples—peeled, cored and cut into 1-inch chunks or thinly sliced
- 2 tablespoons fresh lemon juice
- 1 cup sugar
- 1/4 teaspoon cinnamon
Portobello Parmesan Pasta
By polledl
Chop greens and set aside
- 1 lb. pasta*, use gluten free if you wish
- 1 lb. dark greens, like kale, beet greens, spinach, whatever!
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cups chopped portobello mushroom pieces, about 2 large caps’ worth**
- 5 cloves garlic, chopped
- 2 tablespoons cornstarch
- 1 1/4 cup skim milk, plus 1/4 cup milk to make slurry
- 1 cup shredded parmesan cheese plus 1 tablespoon for garnish
- 1 teaspoon salt
- 1 teaspoon black pepper