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Recipes

Cajun Chicken Pasta

Cajun Chicken Pasta

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Bring a large pot of lightly salted water to a boil

  • 4 ounces linguine pasta
  • 2 skinless, boneless chicken breast halves
  • 2 teaspoons Cajun seasoning
  • 2 tablespoons butter
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 4 fresh mushrooms, sliced
  • 1 green onion, chopped
  • 1 cup heavy cream
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon lemon pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 1/4 cup grated Parmesan cheese
0/5 (0 Votes)

Too Much Chocolate Cake

Too Much Chocolate Cake

By

Preheat oven to 350 degrees F (175 degrees C)

  • 1 (18.25 ounce) package 1 (18.25 ounce) package devil's food cake mix
  • 1 (5.9 ounce) package 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup 1 cup sour cream
  • 1 cup 1 cup vegetable oil
  • 4 4 eggs
  • 1/2 cup 1/2 cup warm water
  • 2 cups 2 cups semisweet chocolate chips
4/5 (1 Votes)

Pumpkin Roll

Pumpkin Roll

By

Preheat oven to 375 degrees F (190 degrees C)

  • 3 eggs
  • 1 cup white sugar
  • 2/3 cup canned pumpkin
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 cup chopped walnuts
  • confectioners' sugar for dusting
  • 1 cup confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • 2 tablespoons butter, softened
  • 8 ounces cream cheese
4.7/5 (3 Votes)

Stir Fried Cabbage

Stir Fried Cabbage

By

In a large saute pan over medium-high heat, add the canola oil and heat

  • 2 teaspoons canola oil
  • 1 small onion, sliced
  • 1 clove garlic, minced
  • 1 teaspoon minced ginger
  • 1 head napa cabbage, cleaned and sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons toasted sesame oil
4.4/5 (50 Votes)

Zesty Quinoa Salad

Zesty Quinoa Salad

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Bring quinoa and water to a boil in a saucepan

  • 1 cup quinoa
  • 2 cups water
  • 1/4 cup extra-virgin olive oil
  • 2 limes, juiced
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes, or more to taste
  • 1 1/2 cups halved cherry tomatoes
  • 1 (15 ounce) can black beans, drained and rinsed
  • 5 green onions, finely chopped
  • 1/4 cup chopped fresh cilantro
4.6/5 (18 Votes)

Lots O'Meat Lasagna

Lots O'Meat Lasagna

By

Preheat oven to 350 degrees F

  • 1 1/2 pounds ground chuck
  • 1 pound ground Italian sausage
  • 1 onion
  • 2 cloves garlic, minced
  • 2 teaspoons ground oregano
  • 1 teaspoon ground basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
  • 2 (15-ounce) cans tomato sauce
  • 1 (6-ounce) can tomato paste
  • 1 1/2 cups small curd cottage cheese
  • 1 (5-ounce) package grated Parmigianno-Reggiano
  • 2 tablespoons freshly chopped parsley leaves
  • 2 large eggs, lightly beaten
  • 9 oven-ready lasagna noodles
  • 2 (8-ounce) packages shredded mozzarella
4.5/5 (46 Votes)

Buffalo Chicken Tacos

Buffalo Chicken Tacos

By

I usually serve 2 tacos each for a serving size, so you can easily plan accordingly on how many you need to make de

  • Toppings:
  • 1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces
  • 1/3 cup flour
  • 3 tablespoon cornstarch
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1/3 cup buffalo wing sauce, plus extra for garnish
  • 1 tablespoon olive oil
  • 10 6-inch yellow corn tortillas
  • Butter lettuce, shredded
  • 1 onion, diced
  • 1 avocado, sliced
  • Ranch dressing, to taste
  • Green onions, sliced thinly
4.6/5 (58 Votes)

Mexican Meat-zza

Mexican Meat-zza

By

Preheat oven to 400 degrees F

  • Topping:
  • 1 box corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
  • 2 eggs
  • 4 tablespoons melted butter
  • 1 1/2 cups milk
  • 1 cup frozen corn kernels
  • Extra-virgin olive oil or, vegetable oil, for drizzling
  • 2 tablespoons extra-virgin or vegetable oil, 2 turns of the pan
  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons cayenne sauce
  • Salt
  • 2 1/2 cups (10-ounce sack from dairy aisle) shredded Cheddar or jack cheese
  • 1/2 red bell pepper, chopped
  • 1 small can, 2 1/4 ounces sliced chillies or jalapenos, drained
  • 2 scallions, chopped
  • 2 small vine ripe tomatoes, seeded and diced
  • 2 tablespoons drained sliced green olives (salad olives)
  • 1 to 2 tablespoons chopped cilantro leaves, optional garnish
  • Mild to medium taco sauce to pass at table, 1 cup
4.4/5 (21 Votes)

Chicken Stuffed w Blue Cheese, Bacon, & Spinach

Chicken Stuffed w Blue Cheese, Bacon, & Spinach

By

Cook bacon until crisp. I prefer to use an indoor grill

  • 8 slices bacon
  • 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 cup crumbled blue cheese
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
5/5 (2 Votes)

Chocolate Fudge

Chocolate Fudge

By

Line an 8x8 inch pan with aluminum foil

  • 1 (7 ounce) jar marshmallow creme
  • 1 1/2 cups white sugar
  • 2/3 cup evaporated milk
  • 1/4 cup butter
  • 1/4 teaspoon salt
  • 2 cups milk chocolate chips
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped nuts
  • 1 teaspoon vanilla extract
4.4/5 (5 Votes)