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Recipes
Antipasto Pasta Salad
By Debbie-5
Combine 2 tablespoons salt, the olive oil, and 4 quarts water in a large pot over high heat and bring to a boil
- 2 tablespoons plus 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 pound rotini pasta
- 4 teaspoons minced garlic
- 4 teaspoons balsamic vinegar
- 2 teaspoon Emeril's Italian Essence, or other dried Italian herb mixture
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1 1/2 cups 1/4-inch cubes provolone
- 1 cup thinly sliced cherry tomatoes
- 1 cup thinly sliced salami (1/4 pound)
- 1 cup thinly sliced ham (1/4 pound)
- 2 tablespoons finely chopped fresh parsley leaves
- 2 tablespoons finely chopped fresh basil leaves
Deb’s Spaghetti Sauce for a crowd
By Debbie-5
mix and simmer all day
- 5 lb. ground Chuck
- 5 lb. Italian Sausage
- 4 lb. Breakfast Sausage
- 1 Onion Medium – Oscarized
- 4 Stalks Celery – Oscarized
- 2 Green Pepper – Oscarized
- 18 Cloves Garlic – or 1/2 Teaspoon x 18 of Chopped Garlic
- 2 Teaspoons Ground Oregano
- 1 Teaspoon Sweet Basil
- Salt and Pepper Sprinkled All Over It
- 4 Cans 14.5 oz. Diced Tomatoes with Basil, Garlic and Oregano
- 12 Cans 15 oz. Tomato Sauce
- 4 Cans 6 oz. Tomato Paste
- 1/3 Cup of Sugar
Fiesta Meatloaf
By Debbie-5
HEAT oven to 375°F. MIX all ingredients except 1/4 cup salsa and cheese
- 2 lb. lean ground beef
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 1 cup water
- 2 eggs, beaten
- 2 tsp. chili powder
- 1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
- 3/4 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
Garlic Potato Pie
By Debbie-5
Preheat your oven to 380°F (180°C)
- 1 lb of scrubbed boiling potatoes.
- 6 cloves fresh garlic, sliced finely.
- 1 cup of milk.
- 1/4 cup of breadcrumbs.
- 3 tablespoons of grated parmesan cheese.
- 3 tablespoons of butter.
MEXICAN CHICKEN CASSEROLE
By Debbie-5
In 9x13" pan place tortilla chips
- 1 chicken, cooked and cut in pieces (or 1 lb. ground beef)
- 1 med. pkg. tortilla chips
- 1/4 c. onion
- 1/4 c. chopped green pepper
- Chili powder to taste (1 tsp.)
- Garlic powder to taste (1/2 tsp.)
- 2 cans cream of chicken soup
- 1 can cream of mushroom soup
- 1 can Old El Paso tomatoes and green chilies (10 oz.)
- 1 sm. pkg. Cheddar cheese
Pork Chops with Apple Stuffing
By Debbie-5
THAW escalloped apples in microwave at MEDIUM (50% power) 6 to 7 minutes
- 1 package(12 oz.) STOUFFER'S Harvest Apples
- 1/4 cup(1/2 stick) butter or margarine
- 1 small onion, chopped
- 1 celery rib, chopped
- 1 package(8 oz.) herb-seasoned stuffing mix
- 2 tablespoons raisins
- 3/4 cup hot water
- 1 teaspoon chicken bouillon granules
- 6 (1-inch-thick) boneless, center-cut pork chops
- 1/4 teaspoon pepper
- 1 cranberry-orange relish, (optional)
Oven-Fried Ranch Chicken
By Debbie-5
1. In large resealable food-storage plastic bag, mix buttermilk, dressing mix and chicken
- Chicken
- 2 cups buttermilk
- 2 packages (1 oz each) ranch dressing mix
- 1 cut-up whole chicken (3 to 3 1/2 lb)
- Cooking spray
- Breading
- 1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix
- 1 teaspoon paprika
- 1 teaspoon pepper
- 1/2 teaspoon seasoned salt
- 1/8 teaspoon ground red pepper (cayenne)
- Fresh parsley sprigs for garnish, if desired
Pastel Four-Layer Cake
By Debbie-5
I used the Devil Food Cake mix
- 1 package (18-1/4 ounces) chocolate cake mix
- 3 tablespoons all-purpose flour
- Pinch salt
- 1-1/2 cups milk
- 3/4 cup butter, softened
- 3/4 cup shortening
- 1-1/2 cups sugar
- Yellow, red and green liquid food coloring
- 1/4 teaspoon each lemon, peppermint, almond and vanilla extract
- 3 tablespoons baking cocoa
Pork Tenderloin
By Debbie-5
1. Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat
- 1 (3/4 pound) pork tenderloin
- 1/2 cup chopped onion
- 2 tablespoons butter
- 1 cup soft bread crumbs
- 1/4 cup minced fresh parsley
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 egg, lightly beaten
- 1 bacon strip
Southern-Style Corned Beef and Cabbage
By Debbie-5
Mama’s side of the family is Irish (Dad’s side is Cherokee Indian), so we grew up eating corned beef and cabbag...
- Mama’s side of the family is Irish (Dad’s side is Cherokee Indian), so we grew up eating corned beef and cabbage often. Mama always flavors this sweet-salty dish
- with some bacon (that’s the Southern part). Every time we serve this dish, we look forward to a corned beef sandwich as a snack later that night.