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Recipes
taco soup
By beandip
1.In a large skillet, cook beef and onions over medium heat until beef is no longer pink
- 2 pounds ground beef
- 1 to 2 diced onions
- 1 (14 1/2-ounce) can diced fire-roasted tomatoes
- 1 (10-ounce) can RO*TEL® diced tomatoes and green chilies
- 2 (15-ounce) cans black beans
- 1 (16-ounce) can pinto beans
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 2 (4 1/2-ounce) cans chopped green chiles
- 1 (1-ounce) envelope taco seasoning
- 1 (1-ounce) envelope ranch salad dressing and seasoning mix
- Garnishes: Corn chips, cheese, sour cream, green onions
cream cheese sausage balls
By beandip
Preheat oven to 400F. Mix all ingredients until well combined
- 1 lb hot sausage, uncooked
- 8 oz cream cheese, softened
- 1 1/4 cups Bisquick
- 4 oz cheddar cheese, shredded
pistachio salad
By beandip
In a large bowl, combine whipped topping, pudding mix and food coloring if desired
- 1 carton (16 ounces) frozen whipped topping, thawed
- 1 package (3.4 ounces) instant pistachio pudding mix
- 6 to 7 drops green food coloring, optional
- 3 cups miniature marshmallows
- 1 can (20 ounces) crushed pineapple, undrained
- 1/2 cup chopped pistachios or walnuts
Mexican Chicken
By beandip
Preheat oven to 350 degrees
- 1 10 3/4 -ounce can cream of chicken soup
- 1 10 3/4 -ounce can cheddar cheese soup
- 1 10 3/4 -ounce can cream of mushroom soup
- 1 10-ounce can tomatoes
- 1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
- 11 1/2-ounce package flour tortillas
- 2 cup shredded cheddar cheese
honey sesame chicken
By beandip
Marinate chicken in soy sauce, wine, sesame oil and sugar for about an hour
- Sauce:
- 3 pieces of chicken breast, cut into bite sized pieces
- 1 tablespoon light soy sauce
- 1 tablespoon cooking wine
- 1/2 tablespoon sesame oil
- 1 teaspoon sugar
- 2 tablespoons flour
- 1 tablespoon cornstarch
- Salt and Pepper to taste
- 3 tbsp of sweet chili sauce
- 2 tbsp of tomato ketchup
- 1- 2 tbsp of honey (depend on how sweet you want)
- 1 tbsp of oyster sauce
- 2 tbsp of light soy sauce
- 1/4 cup of water
- some toasted sesame seed
cracker barrel apples
By beandip
Combine apple juice and apples in a medium skillet
- 2 cups Apple juice
- 4 large Golden Delicious apples with -- peel, 1/2" wedges
- 1/2 cup Apple juice
- 3 tablespoons Cornstarch
- 1 teaspoon Apple pie spice
- 4 tablespoons Sugar
spinach artichoke and chicken penne
By beandip
Bring a large pot of water to a boil for pasta
- 1 pound penne rigate or whole wheat or whole grain penne rigate
- 3/4 pound boneless, skinless chicken breast, 2 small pieces
- 1 bay leaf
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 2 tablespoons butter
- 1 onion, finely chopped
- 3 to 4 large cloves garlic, finely chopped
- Black pepper
- 2 slightly rounded tablespoons flour
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1 cup cream or whole milk
- A few grates of nutmeg
- 1 cup grated Asiago or provolone cheese
- 1 10-ounce box chopped frozen spinach, defrosted, wrung dry and separated
- 1 14-ounce can artichoke hearts in water, drained well and chopped
- Freshly grated Parmigiano-Reggiano
chinese lemon chicken
By beandip
Place cut chicken breast pieces into a bowl and mix with 2 tablespoons of soy sauce and ½ teaspoon of salt
- 2 1/2 lbs boneless-skinless chicken breasts (cut into 1” cubes)
- Marinade-
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
- Batter-
- 2 large eggs
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1 pinch white pepper
- oil (for frying)
- Sauce-
- 1/3 cup sugar
- 1 cup chicken broth
- 1 1/2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 3/4 teaspoon salt
- 3 slices of lemon (peeled)
- 2 tablespoons oil
- yellow food coloring (optional)
stuffed peppers
By beandip
Cook rice according to package directions, or using a rice cooker
- 1 C long-grain brown rice (I used Uncle Ben's Brown Rice, but any long-grain rice will work.)
- 4 large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed
- 1 large onion, diced
- 2 tsp. + 1 tsp. olive oil
- 2 links (about 8 ounces) turkey Sweet Italian Sausage (or other sausage of your choice. Use diced mushrooms instead of sausage for vegetarian version.)
- 1/2 tsp. ground fennel
- 1/2 tsp. dried Greek or Turkish oregano
- 1/2 cup grated Parmesan cheese
- salt and fresh ground black pepper to taste
- 1/4 cup grated mozzarella cheese
Pioneer Woman Chicken Quesadillas
By beandip
Heat 1 tablespoon of the olive oil in a skillet over high heat
- 2 tablespoons olive oil
- 2 pounds skinless chicken breasts
- Salt and pepper
- 2 tablespoons taco or Cajun seasoning mix
- 1 large onion, cut in half and then into slices
- 1 green bell pepper, seeded and sliced into strips
- 1 red bell pepper, seeded and sliced into strips
- 1 yellow bell pepper
- 12 tablespoons butter, for frying
- 12 large flour tortillas
- 2 1/2 cups grated cheese (Monterey Jack is the best)
- Pico de Gallo, for serving, recipe follows
- Read more at: http://www.foodnetwork.com/recipes/ree-drummond/chicken-quesadillas-recipe/index.html?oc=linkback