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Recipes
Summer Corn Salad Recipe
By brandymarshall
Directions In a small bowl, whisk the lime juice, salt, pepper sauce and 4 teaspoons oil; set aside
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon hot pepper sauce
- 5 teaspoons olive oil, divided
- 1-1/2 cups fresh or frozen corn, thawed
- 1-1/2 cups cherry tomatoes, halved
- 1/2 cup finely chopped cucumber
- 1/4 cup finely chopped red onion
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1/4 cup crumbled feta cheese
Dumpling Soup
By brandymarshall
Recipe courtesy Food Network Magazine
- 4 cups low-sodium chicken broth
- 1/4 pound thick-sliced ham, diced
- 2 tablespoons dry sherry or Chinese rice wine
- 1 tablespoon sugar
- 1 1-inch piece ginger, peeled and thinly sliced
- 4 3-inch strips orange zest
- Kosher salt and freshly ground pepper
- 2 scallions, sliced, white and green parts separated
- 1 cup sliced button mushrooms
- 2 medium carrots, thinly sliced
- 2 to 3 napa cabbage leaves, thinly sliced
- 24 frozen chicken or vegetable dumplings or pot stickers Soy sauce, for drizzling (optional)
Baked Crab Rangoon
By brandymarshall
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- 1 can (6 oz.) white crabmeat, drained, flaked
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
- 2 green onions, thinly sliced
- 1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
- 12 won ton wrappers
- MIX first 4 ingredients.
- PLACE 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture.
- BAKE 18 to 20 min. or until edges of cups are golden brown and filling is heated through.
Easy Crescent Taco Bake
By brandymarshall
Heat oven to 375°F. Unroll dough; separate into 8 triangles
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1 lb lean (at least 80%) ground beef
- 3/4 cup Old El Paso® Thick 'n Chunky salsa
- 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
- 1 cup shredded Cheddar cheese (4 oz)
- Shredded lettuce, as desired
- Diced tomato, as desired
Individual Strawberry Cups
By brandymarshall
HEAT oven to 350°F. MIX graham crumbs and butter; press 2 Tbsp
- 1-1/4 cups graham cracker crumbs
- 1/4 cup butter, softened
- 1 cup boiling water
- 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
- 2 cups ice cubes
- 24 fresh strawberries, divided
- 2 cups thawed COOL WHIP Whipped Topping
- 1/3 cup strawberry jam
Caramel Apple-Marshmallow Tarts
By brandymarshall
*Email Address: *Your Email Address: Heat oven to 400°F
- 1 Heat oven to 400°F. Unroll pie crusts on work surface. With 4 1/2-inch round cookie cutter, cut 4 rounds from each pie crust.
- 2 Spoon about 2 tablespoons pie filling onto center of each pie crust round. Firmly fold edge of crust over sides of filling, ruffling decoratively. Place on ungreased large cookie sheet.
- 3 Bake 15 to 20 minutes or until crust is golden brown. Sprinkle marshmallows over filling. Bake 3 to 4 minutes longer or until marshmallows are puffed and just beginning to brown. Cool completely, about 30 minutes.
- 4 Just before serving, drizzle about 1 teaspoon caramel topping over each tart.
Beef & Cheese Foldover
By brandymarshall
HEAT oven to 375ºF. BROWN meat with onions in large skillet; drain
- 1 lb. ground beef
- 1 onion, chopped
- 1 cup frozen corn
- 1/4 cup ketchup
- 2 Tbsp. A.1. Original Steak Sauce
- 1/2 cup hot water
- 2 cups all-purpose baking mix
- 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
- 1/2 tsp. parsley flakes
Sausage-Cauliflower Spaghetti
By brandymarshall
Recipe courtesy of Food Network Magazine
- Kosher salt
- 12ounces spaghetti
- 3tablespoons extra-virgin olive oil, plus more for drizzling
- 12ounces sweet Italian turkey sausage, casings removed
- 6cloves garlic, sliced
- 1small head cauliflower, broken into small florets
- 1bunch scallions, chopped
- 1cup grated pecorino romano or parmesan cheese
Weeknight Lasagna Toss
By brandymarshall
BROWN meat in large saucepan; drain
- 1 lb. lean ground beef
- 1 jar (24 oz.) spaghetti sauce
- 1-2/3 cups water
- 1/4 cup KRAFT Zesty Italian Dressing
- 2 green peppers, chopped
- 3 cloves garlic, minced
- 12 oven-ready lasagna noodle, broken into quarters
- 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Slow-Cooker Chunky Chicken Chili
By brandymarshall
COMBINE beans, salsa, tomato sauce and chili powder in slow cooker
- 1 can (15 oz.) dark red kidney beans, rinsed
- 1 can (15 oz.) light red kidney beans, rinsed
- 1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
- 1 can (16 oz.) no-salt-added tomato sauce
- 2 Tbsp. chili powder
- 1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
- 1 onion, chopped
- 1 cup frozen corn
- 1 cup KRAFT Mexican Style Finely Shredded Four Cheese