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Recipes
Parmesan Scalloped Potatoes
By rhodges8
Place a layer of potato slices and onion slices in the bottom of a 1 1/2-quart lightly buttered casserole
- 4 cups very thinly sliced potatoes
- ; 1 medium onion
- ; 2 tablespoons flour
- ; 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon ; salt and pepper
- ; 2 tablespoons butter
- ; 1 1/4 to 1 3/4 cups hot milk
Grilled Pork Loin Chops
By rhodges8
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 3 tablespoons Worcestershire sauce
- 2 teaspoons ketchup
- 1/2 teaspoon ground ginger
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 2 (6 ounce) thick-cut boneless pork loin chops
Pan roasted strip steak
By rhodges8
Towel dry room tempature steaks
- 2 8 oz Strip steaks
- 3 tablespoon Olive oil
- 1 tablespoon Salt
- 1 tablespoon Peppe
Sausage, Pepper & Onion Grinders
By rhodges8
- 3 teaspoons olive oil
- 1 package (12 oz.) fully cooked Italian chicken sausage, sliced on an angle, 1/4 inch thick
- 2 cups thinly sliced onion
- 3 cloves garlic, thinly sliced
- 1 teaspoon dried oregano
- 1/8 teaspoon crushed red pepper
- 1 bag (8 oz.) assorted-color mini sweet peppers -- stemmed, seeded and sliced
- 2 ounces Asiago cheese, shredded (about 3/4 cup)
- 1 jar (15 to 16 oz.) giardiniera, drained, chopped (2 cups)
- 4 multigrain torpedo-shaped sandwich rolls (4 oz. each), split and toasted
Chicken Francesca
By rhodges8
- SAUCE:
- 1 lb. chicken cutlets ; sliced thin
- Seasoned ; bread crumbs for coating cutlets
- 1 egg
- Oil ; for frying
- 1/4 lb. butter
- 1 clove garlic ; pressed
- 1/4 to 1/2 bunch fresh parsley ; chopped
- Juice ; of 1 lemon
Chicken Pot Pie Ragu
By rhodges8
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- 3 tablespoons butter
- 1/4 cup panko
- 2 small carrots, quartered lengthwise and sliced
- 2 leeks, white and light-green parts only, thinly sliced
- 2 cloves garlic, finely chopped
- 1 teaspoon flour
- 1 cup heavy cream
- 3/4 cup chicken stock
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch cubes
- 1/2 cup frozen peas
- 1 1/2 teaspoons chopped fresh tarragon
- 12 ounces extra-wide egg noodles
Juicy Slow Cooker Turkey Breast
By rhodges8
- 2 kg / 4 lb turkey breast, skin on, bone in or boneless (if using frozen, thaw it) (Note 1)
- 1 head of garlic, cut in half horizontally
- 1 onion (brown, yellow or white), unpeeled, cut in half
- 5 sprigs of thyme (or 2 tsp dried thyme leaves)
- Rub
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp paprika
- 2 tsp salt
- 5 grinds of black pepper
- 1 1/2 - 2 tbsp olive oil
- Gravy
- Chicken stock/broth (or water), for topping up liquid (see Gravy step 1)
- 4 tbsp / 50g butter
- 1/4 cup / 35g flour
- Salt and pepper
- Instructions
Juicy Slow Cooker Turkey Breast
By rhodges8
- 2 kg / 4 lb turkey breast, skin on, bone in or boneless (if using frozen, thaw it) (Note 1)
- 1 head of garlic, cut in half horizontally
- 1 onion (brown, yellow or white), unpeeled, cut in half
- 5 sprigs of thyme (or 2 tsp dried thyme leaves)
- Rub
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp paprika
- 2 tsp salt
- 5 grinds of black pepper
- 1 1/2 - 2 tbsp olive oil
- Gravy
- Chicken stock/broth (or water), for topping up liquid (see Gravy step 1)
- 4 tbsp / 50g butter
- 1/4 cup / 35g flour
- Salt and pepper
zucchini bread 2
By rhodges8
In a large bowl beat eggs, add oil,sugar,zucchini and vanilla
- 2 cups Zucchini (peeled aand grated)
- 3 cups Sifted flour
- 1 1/2 cups Sugar
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 teaspoons Cinnamon
- 2 teaspoons Vanilla
- 3 Eggs
- 1 cup Salad oil
- 1 cup Raisins
- 1 cup Chopped walnuts
Cheesy and Creamy Chicken Tetrazzini
By rhodges8
Preheat oven to 350 degrees F (175 degrees C)
- cooking spray
- 1/2 pound fettuccine pasta
- 1 tablespoon olive oil
- 2 skinless, boneless chicken breast halves, cut into strips
- 1 1/2 tablespoons margarine
- 1/2 cup sliced mushrooms (optional)
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 red bell pepper, cubed
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 3/4 cup heavy whipping cream
- 3/4 cup milk
- 10 tablespoons shredded Swiss chee