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Recipes
Chicken Marsala Crockpot Recipe
By froggyess
Mix most of the flour with the salt and pepper and cover the chicken breast in this mixture
- 4 boneless, skinless chicken breasts
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil
- 1/4 cup of flour
- 1/4 cup Chopped parsley
- 1 cup Marsala wine
- 3/4 cup chix stock
- 1/2 cup sliced mushrooms
- 1 clove garlic
Teriyaki Chicken and Stir Fry Veggies
By froggyess
Directions: Spray your crock pot with non-stick cooking spray
- 4-6 chicken breasts (I usually use frozen breasts)
- 1 bottle of your favorite teriyaki sauce (we love Kikkoman Teriyaki with the sesame seeds in it- it is so flavorful and good! Make sure that you use sauce and not a marinade.)
- A bag of frozen stir-fry veggies
- Rice (brown or white works)
Balsamic Short Ribs
By froggyess
Heat a large, deep, heavy casserole dish over medium-high heat
- 3 1/2 pounds beef short ribs
- Sea salt and cracked black pepper
- 2 red onions, cut into wedges
- 8 cloves garlic, peeled
- 6 sprigs oregano
- 1 1/2 cups balsamic vinegar
- 1 (14-ounce) can chopped tomatoes
- 4 1/4 cups beef stock
Slow Cooker Bolognese Sauce
By froggyess
Heat the oil in a large saute pan over medium-high heat
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 yellow onion, finely chopped
- Kosher salt and cracked black pepper
- 3 tablespoons tomato paste
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground nutmeg
- 1/2 cup dry red wine
- 2/3 cup heavy cream
- Two 28-ounce cans crushed tomatoes
- 1 pound ground pork
- 1 pound ground sirloin
- Pasta, for serving
Olive Garden Braised Beef and Tortellini in Marsala Cream Sauce Recipe.
By froggyess
This one tastes great - but it's not a quick one
- 3 1/2 lbs beef bone in short ribs.
- 2 Tablespoon olive oil + 2 Tablespoon olive oil.
- 3 Garlic Cloves minced
- 1 Medium onion finely chopped.
- 1/2 bag of mini carrots
- 6 fresh basil leaves chopped. (only fresh)
- 6 sprigs fresh thyme chopped
- 3 Tablespoons flour
- 2 cups Marsala cooking wine.
- 2 teaspoon balsamic vinegar.
- 2 cups chicken broth
- 4 bay leaves
- 1 can diced tomatoes drained.
- 1 carton portobello mushrooms sliced.
- 3/4 cup heavy whipping cream.
- 1 Large tomato diced
- 9 oz package of cheese tortellini. (buy extra for extra remainder sauce).
- Fresh Parmesan cheese for sprinkling
Chicken Tortilla Soup (Crockpot)
By froggyess
Brown ground beef in skillet over medium heat; drain - set aside
- 2 pounds low-fat ground beef
- 2 cups water
- 1 large onion, peeled, chopped
- 1 Serrano chili pepper
- 1 (15 ounce) can chili beans
- 1 (15 ounce) can kidney beans
- 1 (15 1/4 ounce) can yellow corn
- 2 (15 ounce) cans tomato sauce
- 1 (15 ounce) can diced tomatoes
- 2 packets taco seasoning
- 4 large flour tortillas
- 1/2 cup vegetable oil
Layered Salted Caramel Bars
By froggyess
Heat oven to 350°F. In small bowl, mix 1/3 cup melted butter, the brown sugar, corn syrup and salt
- 1/3 cup butter, melted
- 1/2 cup packed brown sugar
- 1 tablespoon corn syrup
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 3 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/4 cup butter, melted
Bisquick Taco Pie
By froggyess
1 Heat oven to 400°F. Grease 9-inch pie plate
- 1 pound lean ground beef
- 1 medium onion, chopped (1/2 cup)
- 1 package (1 ounce) Old El Paso™ taco seasoning mix
- 1 can (4.5 ounces) Old El Paso™ chopped green chiles, drained
- 1 cup milk
- 2 eggs
- 1/2 cup Original Bisquick™ mix
- 3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
- Old El Paso™ salsa (any variety)
- Sour cream, if desired
Delicata Squash
By froggyess
Prep: 1. Wash and slice delicata squash into half-moons (you can leave the skin on! it tastes almost like popcorn w...
- 1 delicata squash
- 1 tablespoon extra virgin olive oil
- a pinch of sea salt, to taste
Creamy Hash Brown Casserole
By froggyess
Recipe courtesy Paula Deen
- 1/4 cup butter, plus more for dish (1/2 this amount works fine too)
- 1 onion, chopped
- 1 (16-ounce) container sour cream
- 1 (10 1/2-ounce) can cream of celery soup or cream of chicken
- 1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
- 1/2 teaspoon garlic powder
- 1 (30-ounce) package frozen shredded hash brown potatoes, thawed
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups crushed potato chips (optional)