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Recipes
White chicken enchiladas with green chili and sour cream sauce
By beandip
1. Preheat oven to 350 degrees
- 8 soft flour tortillas
- 2 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chillies
- 1 tsp dried cilantro
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp Chili powder (optional)
strawberry sheet cake
By beandip
1.Mix all ingredients and pour into greased 9x13 pan
- Strawberry Icing:
- 2 cups self-rising flour
- 2 cups sugar
- 4 eggs
- 1 cup canola oil
- 1 cup milk
- 1/4 cup mashed sweetened strawberries
- 1 small box dry strawberry jello
- 1/2 stick softened butter or margarine
- 3 to 4 cups powdered sugar
- 1/4 cup mashed sweetened strawberries
lemon crinkle cookies
By beandip
Preheat oven to 350. Lightly grease baking pans, or use baking sheets
- 1 cup butter, softened
- 2 cups sugar
- 1 tsp. vanilla extract
- 2 whole eggs
- 2 tsp. lemon zest
- 2 Tbsp. fresh lemon juice (abt 1 lemon)
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3 cups flour
- 1 cup powdered sugar
creamy baked chicken taquitos
By beandip
1.Preheat the oven to 425 degrees and spray a baking sheet with cooking spray
- ■3 oz cream cheese, softened
- ■1/4 cup salsa
- ■juice of 1/2 lime
- ■1 teaspoon chile powder
- ■1/2 teaspoon ground cumin
- ■pinch cayenne pepper
- ■1/2 teaspoon onion powder
- ■3 cloves garlic, minced
- ■1/4 cup chopped fresh parsley
- ■3 tablespoons chopped scallions
- ■2 cups cooked and shredded chicken
- ■1/2 cup shredded sharp cheddar cheese
- ■1/2 cup shredded Monterey Jack cheese
- ■8-12 (6-inch) corn tortillas
butterfinger pie
By beandip
Mix first three ingredients together
- 6 (2 1⁄8; ounce) butterfinger candy bars , crushed
- 1 (8 ounce) package cream cheese
- 1 (12 ounce) carton Cool Whip
- 1 graham cracker crust
- Read more: http://dessert.food.com/recipe/butterfinger-pie-29478#ixzz1mCZ2Ix4S
how to boil and peel an egg
By beandip
Place eggs in a saucepan large enough so they can be well covered with water
- Place eggs in a saucepan large enough so they can be well covered with water.
- 2 . Cover with cold water and add 1/2 teaspoon bicarb soda
- 3 . Bring to a gentle simmer
- 4 . Cook at the gentle simmer for 8 minutes
- 5 . Drain and transfer to a bowl filled with cold water. Allow to cool.
- 6 . Bang each end on a hard surface to crack.
- 7 . Remove a little circle of shell from each end
- 8 . Put your mouth to one hole and blow really hard
- 9 . If the egg hasn’t popped out, use your fingers to gently separate the shell and membrane from the egg itself.
- 10 . Admire your handiwork and possibly give the egg a little rinse if someone else is going to eat it.
Paula Deen's Tortilla soup
By beandip
In a large Dutch oven, combine chicken breast, water, celery, and yellow onion
- 2 1/2 pounds split chicken breasts
- 3 quarts water
- 3 ribs celery, chopped
- 1 large yellow onion, quartered
- 1/4 cup butter
- 1 sweet onion, chopped
- 1 red bell pepper, chopped
- 2 jalapeño peppers, seeded and minced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 (28-ounce) can petite diced tomatoes, undrained
- 2 tablespoons chopped fresh cilantro
- 3 teaspoons ground cumin
- 1 1/2 teaspoons salt
- 1 teaspoon chili powder
- 2 tablespoons lime juice
- 3 tablespoons vegetable oil
- 6 corn tortillas, cut into thin strips
- Sour cream, cilantro (optional)
tarragon chicken salad
By beandip
Place raw chicken breasts in a medium-size saucepan, add water to fill pot 3/4 of way
- 2 medium-sized chicken breasts (about half a pound)
- 1/4 cup mayo + 1 tablespoon
- 1/3 cup red onion, diced
- 1/8 teaspoon garlic powder
- 1 teaspoon dried tarragon leaves
- 1 teaspoon salt (for boiling water), + 1/4 teaspoon for chicken salad mixture
- 1/8 teaspoon black pepper
- 1/8 teaspoon dried mustard powder
chili and cheese macaroni
By beandip
Preheat the oven to 400 degrees
- table salt
- 1/2 pound elbow macaroni (about 2 cups uncooked pasta)
- 3 tablespoons vegetable oil
- 1 1/2 pounds ground beef (85% lean)
- 2 medium onions, chopped
- 1 red bell pepper, stemmed, seeded and chopped
- 6 garlic cloves, minced
- 1 1/2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes
- 1 tablespoon light brown sugar
- 12 oz Colby Jack cheese, shredded (about 2 1/2 cups)
creamy white chicken and artichoke lasagna
By beandip
HEAT oven to 350°F. COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes
- 2 cups shredded cooked chicken breasts
- 1 can (14 oz.) artichoke hearts, drained, chopped
- 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
- 1/2 cup KRAFT Grated Parmesan Cheese
- 1/2 cup chopped drained oil-packed sun-dried tomatoes
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup milk
- 1/2 tsp. garlic powder
- 1/4 cup tightly packed fresh basil, chopped, divided
- 12 lasagna noodles, cooked