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Recipes
Baja Fish Tacos
By brandymarshall
BRUSH fish with 1 Tbsp. lime juice; sprinkle with seasoning mix
- 1/2 lb. fresh tilapia fillets
- 3 Tbsp. lime juice, divided
- 1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
- 1/3 cup KRAFT Real Mayo Mayonnaise
- 3 Tbsp. chopped fresh cilantro, divided
- 3 cups coleslaw blend (cabbage slaw mix)
- 8 corn tortillas (6 inch), warmed
- 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
Chicken-Parmesan Bundles
By brandymarshall
HEAT oven to 375ºF. MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
- 1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
- 6 Tbsp. KRAFT Grated Parmesan Cheese, divided
- 6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
- 1 egg
- 10 RITZ Crackers, crushed (about 1/2 cup)
- 1-1/2 cups spaghetti sauce, heated
Cornbread Biscuit Chili Cups
By brandymarshall
1 Heat oven to 350°F. Spray bottoms of 8 jumbo muffin cups with cooking spray
- 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated corn biscuits
- 1/2 cup shredded Cheddar cheese (2 oz)
- 3 pouches (20 oz each) Progresso® southwest-style white chicken chili with beans
- 1/3 cup sour cream
- Chopped green onions (if desired)
Corn and Avocado Salsa
By brandymarshall
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- 1 can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, drained
- 1 medium tomato, seeded, chopped
- 2 medium green onions, sliced (2 tablespoons)
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon olive or vegetable oil
- 1/4 teaspoon garlic salt
- 1/4 to 1/2 teaspoon hot pepper sauce
- 1 medium avocado, pitted, peeled and coarsely chopped
- 1 bag (5 oz) Green Giant® garden ranch roasted veggie tortilla chips
Orange-Marshmallow Pops
By brandymarshall
ADD boiling water to gelatin mix in medium bowl; stir 2 min
- 1 cup boiling water
- 1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
- 1/2 cup orange juice
- 2 cups vanilla ice cream, softened
- 12 JET-PUFFED Marshmallows
Garlic Parmesan Monkey Bread
By brandymarshall
1 Heat oven to 350°F. Spray 8- or 9-inch square (2-quart) glass baking dish with cooking spray
- 1/4 cup butter or margarine, melted
- 1 teaspoon Italian seasoning
- 2 cloves garlic, finely chopped
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/2 cup freshly shredded Parmesan cheese
Creamy Arroz con Pollo
By brandymarshall
1 Sprinkle chicken breasts with salt and pepper to taste
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 1 cup converted or regular long-grain white rice
- 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
- 1 can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
- 1 can (15 oz) Progresso® black beans, drained, rinsed
- 1 cup Green Giant® Valley Fresh Steamers® frozen corn
- Sliced ripe olives
- Sliced green onions
Grands!® Unsloppy Joes
By brandymarshall
1 Heat oven to 375° F. In large skillet, cook ground beef over medium-high heat until beef is thoroughly cooked, s...
- 1 lb ground beef
- 1 (15oz) can sloppy joe sauce
- 1 tsp chili powder
- 1 can grands refrigerated biscuits ( or use crescent rolls and brush with egg and sprinkle with sesame seeds)
- 1/2 cup shredded Chedder cheese
Buffalo Style Chicken Wing Dip
By brandymarshall
Mix in a large bowl until everything is mixed evenly with no chuncks left in it
- Tortilla chips
- 2 pks cream cheese
- 2 boneless chicken breasts (cooked and shredded)
- 1/2 bottle Buffalo style wig sauce--hot and tangy
- 1/2 bottle Rooties blue cheese dressing
Ricotta-Filled Meatballs With Fennel and Chili
By brandymarshall
Recipe courtesy Missy Robbins for Food Network Magazine
- 1/2 pound fresh ricotta cheese
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- 1 bulb fennel, finely diced
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 slices white bread, torn into small pieces
- 1 cup milk
- 1/2 pound ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1 large egg
- Zest of 1 lemon, finely chopped
- 1 tablespoon red pepper flakes, plus more for topping
- 1 1/2 tablespoons fennel seeds, toasted and ground
- 1/2 cup grated pecorino romano cheese
- 1/2 cup grated parmesan cheese
- 1 bunch parsley, leaves finely chopped
- Kosher salt and freshly ground pepper
- 3/4 cup canola oil
- 8 cups tomato sauce
- Cooked bucatini or spaghetti, for serving (optional)
- Fennel pollen, for topping (optional)