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Recipes
The Best Eggplant Parmesan Recipe
By Susan52
In a Dutch oven over medium heat, cook garlic in oil 1 minute
- EGGPLANT:
- 3 garlic cloves, minced
- 1/3 cup olive oil
- 2 cans (28 ounces each) crushed tomatoes
- 1 cup pitted ripe olives, chopped
- 1/4 cup thinly sliced fresh basil leaves or 1 tablespoon dried basil
- 3 tablespoons capers, drained
- 1 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
- 1 cup all-purpose flour
- 4 eggs, beaten
- 3 cups dry bread crumbs
- 1 tablespoon garlic powder
- 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
- 4 small eggplants (about 1 pound each), peeled and cut lengthwise into 1/2-inch slices
- 1 cup olive oil
- CHEESE:
- 2 eggs, beaten
- 2 cartons (15 ounces each) ricotta cheese
- 1-1/4 cups shredded Parmesan cheese, divided
- 1/2 cup thinly sliced fresh basil leaves or 2 tablespoons dried basil
- 1/2 teaspoon pepper
- 8 cups (32 ounces) shredded part-skim mozzarella cheese
Chocolate-Caramel-Stuffed Doughnut Holes
By Susan52
Fill 4-quart Dutch oven one-third full of oil for frying
- Vegetable oil for frying
- 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
- 1 cup hazelnut spread with cocoa
- 1/2 cup cinnamon-sugar
- 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
Fried Chicken Sandwich with Slaw and Spicy Mayo
By Susan52
For spicy mayo and slaw: Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill
- Spicy mayo and slaw:
- 1 garlic clove, finely grated
- 1/2 cup mayonnaise
- 1 tablespoon Louisiana-style hot pepper sauce
- 1/2 small red onion, thinly sliced
- 1 jalapeño, thinly sliced
- 4 cups thinly sliced cabbage
- 1/2 cup bread-and-butter pickle slices, plus 1/4 cup pickle juice
- 2 cups all-purpose flour
- 1 tablespoon ground black pepper
- 1/2 teaspoon kosher salt plus more
- 1 cup buttermilk
- 2 8-ounces skinless, boneless chicken breasts, halved crosswise
- Peanut or vegetable oil (for frying)
- 4 white sandwich rolls
- 2 tablespoons unsalted butter, room temperature
- Special equipment: A deep-fry thermometer
- 1 garlic clove, finely grated
- 1/2 cup mayonnaise
- 1 tablespoon Louisiana-style hot pepper sauce
- 1/2 small red onion, thinly sliced
- 1 jalapeño, thinly sliced
- 4 cups thinly sliced cabbage
- 1/2 cup bread-and-butter pickle slices, plus 1/4 cup pickle juice
- Fried chicken and assembly:
- 2 cups all-purpose flour
- 1 tablespoon ground black pepper
- 1/2 teaspoon kosher salt plus more
- 1 cup buttermilk
- 2 8-ounces skinless, boneless chicken breasts, halved crosswise
- Peanut or vegetable oil (for frying)
- 4 white sandwich rolls
- 2 tablespoons unsalted butter, room temperature
Eggs and Canadian Bacon in Pita Pockets
By Susan52
In a medium bowl, stir together egg product, Canadian bacon, the water, green onion (if desired), and salt
- 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, slightly beaten
- 3 ounces Canadian-style bacon, finely chopped
- 3 tablespoons water
- 2 tablespoons sliced green onion (optional)
- 1/8 teaspoon salt
- Nonstick cooking spray
- 2 large whole wheat pita bread rounds, halved crosswise
Slow Cooker Chicken Bacon Chowder
By Susan52
Add onion, broth, chicken, carrots, celery, potatoes, corn and green chiles to the slow cooker
- 1 yellow onion, diced
- 2 cups chicken broth
- 6 boneless, skinless chicken thighs or 2 pounds boneless, skinless chicken breasts, cut into 1 inch pieces
- 3 carrots, peeled and cut into ½ inch pieces
- 3 celery ribs, diced
- 3 large Russet potatoes, peeled and cubed
- 1 (16 oz) bag frozen corn
- 1 (4 oz) can diced green chiles
- 1 (3 oz) package real bacon bits
- 1 (8 oz) package cream cheese
- 1 red bell pepper, cored and diced
- 4 green onions
- Salt and pepper
Scrambled Egg Brunch Shells
By Susan52
Heat 2 tablespoons butter in a 2-quart saucepan over medium heat
- 3 tbsp. butter
- 4 1/2 tsp. all-purpose flour
- 1 1/2 cups whole milk
- 3/4 cup shredded Swiss cheese (about 3 ounces)
- 1/2 cup shredded Parmesan cheese
- 6 eggs
- 1 tsp. vegetable oil
- 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
- 2 tbsp. chopped fresh chives
Horseradish-Bacon Twice-Baked Potatoes
By Susan52
Position racks in the middle and upper third of the oven; preheat to 400 degrees F
- 5 medium russet potatoes (10 to 12 ounces each)
- 1 stick plus 1 tablespoon unsalted butter
- 1 cup sour cream
- 1/2 cup chopped fresh chives, plus more for topping
- 1/4 cup chopped fresh parsley
- 4 to 5 tablespoons horseradish, drained
- Kosher salt and freshly ground pepper
- Crumbled cooked bacon, for topping
Buffalo Chicken Crescent Puffs
By Susan52
Line cookie sheet with sides with waxed paper or cooking parchment paper
- 12 oz cream cheese (from two 8-oz packages), softened
- 2 tablespoons Louisiana hot sauce or other red pepper sauce
- 1/3 cup crumbled blue cheese (1 1/2 oz)
- 1/4 cup finely chopped celery
- 1 cup finely chopped cooked chicken breast 2 cans (8 oz each) Pillsbury® Place ’N Bake® refrigerated crescent rounds (16 rounds) or 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
- 1/3 cup LAND O LAKES® Unsalted or Salted Butter, melted
- 1 cup Progresso® Panko Bread Crumbs
Thai-BBQ Slow-Cooker Ribs
By Susan52
Blend first 4 ingredients, half the cilantro, and 1 red chile in blender until smooth
- Juice from 1 lime
- 1 Tbsp. brown sugar
- 1/2 tsp. cracked peppercorns
- 1/4 tsp. ground ginger
- 2/3 cup chopped fresh cilantro, divided
- 2 Thai red chiles, divided
- 4 lb. pork baby back ribs, cut into 3-rib sections
- 1/3 cup A.1. Sweet Chili Garlic Sauce
- 1/4 cup KRAFT Original Barbecue Sauce
World's Best Broccoli Salad
By Susan52
Rinse and strain the broccoli , carrots, and tomatoes
- 3 to 4 cups of fresh broccoli, cut into bite-sized pieces
- 1/2 red onion, chopped into small pieces
- 1/2 cup dried small imitation bacon bits
- 3/4 cup dried cranberries (or raisins, if preferred)
- 1/3 cup salted soy nuts
- 1/2 cup shredded carrots
- 1 cup grape tomatoes, cut into halves
- 1 cup cubed Cheddar cheese (small cubes)
- 1 cup low-fat plain Greek yogurt
- 2 packets Splenda (or sweetener of your choice)
- 3 tablespoons white balsamic vinegar
- 1/4 teaspoon pepper
- salt,to taste