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Recipes
Frozen Lemonade with Coconut Rum
By polledl
This easy-to-make drink is based on the bar specialty at the Fish Trap restaurant in Cruz Bay, St
- 1 1/2 cups ice cubes, crushed
- 3 tablespoons frozen lemonade concentrate
- 2 tablespoons coconut rum (such as Malibu)
- Lime wedge (optional)
Tangy Braised Short Ribs
By polledl
1Thaw the lemonade concentrate
- 1 (6-ounce) can frozen lemonade concentrate
- 1 medium onion1 (15-ounce) can tomato sauce
- 4 teaspoons dried parsley
- 2 tablespoons firmly packed light brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon each dried thyme and crushed red pepper flakes
- 1 bay leaf
- 4 to 5 pounds beef short ribs
Texas Smoked Beans
By polledl
If your family likes baked beans, you'll definitely want to step up to the flavor in this quick dish that combines ...
- 4 slices hickory-smoked bacon
- 1 small onion
- 1 large clove garlic
- 2 tbsp cider vinegar
- 1 (15.5 oz) can red kidney beans
- 1 (15 oz) can white cannellini beans
- 3/4 cup hickory smoked barbecue sauce
- 2 tbsp brown sugar
- 1/2 tsp dry mustard
- 1/2 tsp hot pepper sauce
Grilled Chicken Penne al Fresco
By polledl
Spray Deep Covered Baker with olive oil using Kitchen Spritzer
- 4 garlic cloves, peeled
- 2 cups grape or cherry tomatoes
- 3 cups uncooked mezze penne pasta
- 3 cups chicken broth
- 3/4 cup dry white wine such as Chardonnay
- 1/2 tsp each salt and coarsely ground black pepper
- 1 1/4 cups lightly packed fresh basil leaves, divided
- 1 oz Parmesan cheese, grated (about 1/4 cup packed)
- 2 cups diced grilled chicken breasts
- Additional grated fresh Parmesan cheese and coarsely ground black pepper (optional)
Beef Bourguignon
By polledl
1In pan, brown onions and mushrooms in butter, remove from pan and set aside
- 1/3 cup butter
- 3/4 lb small mushroom
- 18 small onions, Peeled
- 3 lbs boneless lean beef, cubed
- 1/4 cup all-purpose flour
- 2 cups beef stock
- 2 cups dry red wine
- 1 tablespoon tomato paste
- 4 garlic cloves, crushed
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 bay leaf
- pepper, to taste parsley, to garnish
Almond Pork Chops with Honey Mustard Recipe
By polledl
In a food processor, process the almonds until finely chopped
- 1/2 cup smoked almonds
- 1/2 cup dry bread crumbs
- 2 eggs
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 boneless pork loin chops (1 inch thick and 6 ounces each)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup reduced-fat mayonnaise
- 1/4 cup honey
- 2 tablespoons Dijon mustard
Meatball Roll-Up with Queso Dip
By polledl
Our Starter Crusts star in this showy appetize
- 1 Starter Crust (671), slightly thawed
- 1 cup roasted peppers, drained and chopped
- 16 Italian Style Meatballs (401), frozen
- 2 Tbsp olive oil
- 1 Tbsp seasoning (coarse salt, pepper, garlic, parsley, chives)
- 1 tray Roasted Pepper Queso Dip (189), prepared
Hawaiian Chicken Sandwich
By polledl
Create your own luau with island-inspired flavors in this tropical chicken sandwich
- Marinade:
- 8 boneless, skinless chicken breasts (5-6 oz.)
- 1 cup(s) vegetable oil
- 1 teaspoon onion powder
- 1 cup(s) brown sugar
- 16 canned pineapple slices
- 1 cup(s) soy sauce
- 8 slices Swiss cheese
- 2 tablespoon garlic, minced
- 8 Sandwich Thins® rolls
- 2 cups pineapple juice
- 8 lettuce leaves
- 1 teaspoon fresh ginger
- 8 tomato slices
Macaroni & Cheese - 4 Cheese
By polledl
1. Preheat oven to 350. 2
- 1 tbl vegetable oil
- 1 (16 oz) package elbow macaroni
- 9 tbls butter
- 1/2 cp shredded muenster cheese
- 1/2 cp shredded cheddar cheese
- 1/2 cp shredded sharp cheddar cheese
- 1/2 cp shredded monterey jack cheese
- 1 1/2 cps half & half
- 8 oz Velveeta
- 2 eggs, beaten
- 1/4 tsp salt
- 1/8 tsp ground black pepper
Ham & Potato Pancakes
By polledl
1. Combine potatoes, green onions and eggs in large bowl; mix well
- 3/4 pound Yukon gold potatoes, peeled, grated and squeezed dry (about 2 cups)
- 1/4 cup finely chopped green onions
- 2 eggs, beaten
- 1 cup (4 to 5 ounces) finely chopped cooked ham
- 1/4 cup rice flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 to 3 tablespoons vegetable oil
- Chili sauce or fruit chutney (optional)