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Recipes
broccoli cheddar soup
By beandip
Melt butter in a pot over medium heat, add onions and celery plus a pinch of salt and pepper and cook until soft
- 2 tablespoons butter
- 1 small onion, finely diced
- 1 stalk celery, finely diced
- 3 cloves garlic, minced
- 2 cups broccoli (about 4 small heads) cut into very small pieces (you want them to fit on a spoon)
- 2 cups chicken stock (I used two chicken bouillon cubes dissolved in two cups of hot water)
- 2 cups milk
- 1/2 cup flour
- 1 cup grated cheddar cheese
- Salt and white pepper
Crockpot Candy clusters
By beandip
Add everything to a 3-1/2 to 4 quart slow cooker in the order listed, except the vanilla
- 2 cups honey roasted peanuts
- 1 cup dry roasted peanuts
- 1 (1 pound 8 ounce) package of chocolate flavored almond bark
- 4 ounces of bittersweet chocolate
- 1 (12 ounce) package semi-sweet chocolate chips
- 1 tablespoon of vegetable shortening
- 1 teaspoon vanilla extract
over the rainbow mac and cheese
By beandip
Preheat the oven to 350 degrees F
- 1 Tbsp vegetable or olive oil
- 1 lb elbow macaroni (454 grams) or any other small-shaped pasta
- 8 Tbsp (1 stick) plus 1 Tbsp butter
- 1/2 cup (2 ounces) shredded Muenster cheese (Use more of the other cheeses in place of this if you don't have it)
- 1/2 cup (2 ounces) shredded mild Cheddar cheese
- 1/2 cup (2 ounces) shredded sharp Cheddar cheese
- 1/2 cup (2 ounces) shredded Monterey Jack
- 2 cups half-and-half
- 1 cup (8 ounces) Velveeta , cut into small cubes
- 2 large eggs, lightly beaten
- 1/4 tsp seasoned salt (I use Lawry's)
- 1/8 tsp freshly ground black pepper
chicken enchiladas with red sauce
By beandip
Preheat oven to 425. Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan
- 1 medium onion, chopped fine
- 2 jalapenos, seeded and chopped fine
- 1 teaspoon canola oil
- 3 medim cloves garlic, minced
- 3 Tablespoons chili powder
- 2 teaspoons ground cumin
- 3 teaspoons sugar
- 1 15-oz can tomato sauce
- 1 cup water
- 1 large beefsteak tomato, seeded and chopped
- 1 pound boneless, skinless chicken breasts (2 large breasts)
- 1 cup extra sharp white cheddar, shredded
- 1 cup monterey jack cheese, shredded
- 1/2 cup minced fresh cilantro
- 12 (6-inch) soft corn tortillas
- cooking spray
- salt and ground black pepper
creamy chicken taquitos
By beandip
Preheat your oven to 425˚F
- 3 ounces cream cheese, softened
- 1/4 cup green salsa
- 1 Tbsp fresh lime juice (juice from half a lime)
- 1/2 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp onion powder
- 2 cloves garlic, minced
- 3 Tbsp chopped cilantro
- 2 Tbsp sliced green onions
- 2 cups shredded cooked chicken
- 1 cup shredded Mexican flavored cheese
- small flour or corn tortillas
- kosher salt
- cooking spray
philly cheesesteak mac and cheese
By beandip
Place a large pot of salted water over high heat and bring it to a boil
- For the salad:
- 4 tablespoons extra-virgin olive oil (EVOO), divided
- 2 large onions, thinly sliced
- Salt and freshly ground black pepper
- 1 pound cavatappi-shaped pasta
- 2 tablespoons butter
- 2 tablespoons flour
- 3 cups milk
- 2 cups shredded provolone
- 1/2 cup beef stock
- 1 pound thinly sliced deli roast beef, roughly chopped
- 1/4 cup Italian parsley, chopped
- 1 jar roasted red peppers, drained and chopped
- 1 jar pepperoncini, drained and chopped
- 1 English cucumber, chopped
- 1 head romaine lettuce, core removed, leaves chopped
- 1/4 cup red wine vinegar
Orange chicken #2
By beandip
Put the chicken in a bowl with the soy sauce, sake and ginger and marinate for at least 15 minutes
- for chicken
- 1 pound chicken thighs, cut into strips
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 teaspoon grated ginger
- 1/2 cup potato starch
- oil for frying
- for orange sauce
- 2/3 cup orange juice
- 1/3 cup marmalade
- 2 teaspoons potato starch
- 1/2 teaspoon salt
Easy Cheesy Enchiladas
By beandip
Preheat oven to 375ºF. Heat EVOO in small saucepot over medium heat and sauté the onions and garlic until te...
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 medium onion, chopped
- 2 garlic cloves, finely chopped
- Salt and freshly ground black pepper
- 2 teaspoons (2/3 palmful) chili powder
- 1 teaspoon (1/3 palmful) cumin
- 1 14-ounce can fire roasted crushed tomatoes
- 1/2 cup chicken or beef stock (use vegetable to make this vegetarian)
- 3 tablespoons canola oil
- 12 corn tortillas
- 4 scallions, chopped
- 3 tablespoons (a handful) cilantro leaves, finely chopped
- 4 cups shredded Monterey Jack, Longhorn or mild cheddar cheese, divided
canned biscuit donuts
By beandip
Veggie oil to fill your pan up to about 1/2in or so
- You need canned biscuits (anything BUT the flakey layer kind).
- Melted butter in a shallow bowl(4 tbls per 8 biscuits give or take)
- Sugar & Cinnamon in a shallow bowl.
- Mixed together in your favorite proportions...I like a nice medium brown mixture.
easy mexican casserole
By beandip
Preheat oven to 325 degrees
- 1 pound lean ground beef
- 1 can Ranch Style beans
- 1 10-12 ounce bag tortilla chips, crushed (I didn't use the whole bag)
- 1 can Ro-tel tomatoes
- 1 small onion, chopped
- 2 cups shredded cheddar cheese, divided
- 1 package taco seasoning
- 1 can cream of chicken soup
- 1/2 cup water
- sour cream and salsa for serving