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Recipes
Freezer Breakfast Sandwich
By Sharon T
Instructions Preheat oven to 350 degrees
- 6 large eggs
- Salt & pepper, to taste
- 6 English muffins
- 6 slices sharp cheddar cheese
- 18 small slices deli ham
- Plastic wrap
Crockpot Shredded Beef Taco Meat - Freezer to Slowcooker
By Sharon T
Spray crock pot with cooking spray
- 1 (2.5 lb) chuck roast
- 1 (14 oz) can beef broth
- 1 1/2 Tablespoons chili powder
- 1/2 Tablespoon ground cumin
- 1/2 Tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Juice of 1 Lime
- Warm flour or corn tortillas
- Shredded lettuce
- Cheddar cheese, shredded
- Diced tomato
- Guacamole
- Sour Cream
- Salsa
SOUP-Roasted Red Pepper Soup—very good.
By Sharon T
SOUP-Roasted Red Pepper Soup—very good
- roast red peppers:
- SOUP-Roasted Red Pepper Soup—very good.
- 1/4 1/4 1/4 c extra virgin olive oil
- 1 1 1 cup red onion, roughly chopped
- 1 1 1 tsp cumin, ground
- 2 2 2 garlic cloves
- 2 2 2 TB Jalapeno pepper, finely chopped, (I used pepperoncini’s)
- 1 1 1 tsp sea salt
- 1/2 1/2 1/2 tsp Fresh ground black pepper
- 1/4 1/4 1/4 cup flour
- 5-6 5-6 5-6 cups chicken stock
- 6 6 6 red bell peppers, roasted, peeled, seeded and chopped. (I used red,yellow,orange mix)
- 2 2 2 Roma tomatoes, seeded and chopped
- 1 1 1 TB tomato paste
- 2 2 2 TB chili oil
- 4 4 4 oz Chevre (cheese) (goat cheese)
- 2 2 2 Basil leaves, shredded
- 30 to to stock, roasted peppers, tomatoes and tomato paste. Cook the soup over medium heat for 30 minutes. Puree in a blender. Return to pan, season to taste. Thin with more chicken stock, if necessary.
- Ladle into bowls, drizzle with chili pepper olive oil. Top with crumbled chevre and basil leaves.
- Serve with sliced garlic bread.
- Great first course of a dinner.
- Place aluminum foil under so clean up won’t be so hard. save juices for other uses.
- Can Can roast in toaster oven.
- to 400 6-7 20 20 20 Roast 6-7 peppers (cut in half and seeded) for 20 minutes, turn and roast for additional 20 minutes. Remove and “sweat” peppers in a large Ziploc bag for 20 minutes.
- They will peel easily; skins slip off. Remove any seeds .
Red Lentil-Rice Cakes with Simple Tomato Salsa
By Sharon T
serving size: 2 cakes and 1/2 cup salsa Cal 279, TF 8
- Salsa:
- 3 cups finely chopped plum tomato (about 6 tomatoes)
- 1/4 cup chopped fresh basil
- 1 tablespoon balsamic vinegar
- 2 teaspoons capers
- 1/4 teaspoon salt
- Cakes:
- 5 cups water, divided
- 1 cup dried small red lentils
- 1/2 cup uncooked basmati rice
- 2 tablespoons olive oil, divided
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped red onion
- 1/2 teaspoon fennel seeds, crushed
- 2 garlic cloves, minced
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
- 1/4 cup dry breadcrumbs
- 1 tablespoon chopped fresh basil
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 large egg whites, lightly beaten
Sunrise Breakfast Casserole
By Sharon T
Place sausage on a 15-in. x 10-in
- 2 pkgs (12 oz. each) Johnsonville Original Breakfast Sausage Links
- 9 eggs
- 3 cups milk
- 1 1/2 tsp ground mustard
- 1 tsp salt
- 1/2 tsp pepper
- 2 pkgs (20 oz. each) refrigerated shredded hash browns
- 2 cups (8 oz.) shredded cheddar cheese
- 1/2 cup diced sweet red pepper
- 1/3 cup thinly sliced green onions
- 2 cups salsa or picante sauce, optional
Breakfast Burritos - Campfire Style - Taste and Tell
By Sharon T
Instructions Spray a large skillet with Pama large skillet
- 1 cup frozen hash browns
- 8 oz cooked ham, diced
- 12 eggs
- 1 tablespoon Old El Paso Taco Seasoning, ??
- 1 (4.5 oz) can Old El Paso Green Chiles, ??
- 1 Tbsp milk, cream or half & half
- 2 cups (8 oz) shredded cheddar cheese
- 1/4 cup chopped cilantro
- 8 (12-inch) Old El Paso flour tortillas
Bacon Scallion Cornbread
By Sharon T
Instructions Preheat oven to 400 degrees
- 1 (7 oz) pkg Martha White Sweet Yellow Cornbread & Muffin Mix
- 1 egg
- 1/2 cup milk
- 3 slices bacon, cooked and crumbled
- 2 scallions (green onions), thinly sliced
Veg/Potatoes-Baked Sweet Potatoes and Apple—Good at Thanksgiving
By Sharon T
Veg/Potatoes-Baked Sweet Potatoes and Apple—Good at Thanksgiving Used canned yams and was good 1 ½ cans yams...
- Veg/Potatoes-Baked Sweet Potatoes and Apple—Good at Thanksgiving
- Used canned yams and was good
- 1 1/2 cans yams
- 4 apples cooked & mashed
- mix together
- add 2 TB melted butter & mix
- Layer 1/2 in small casserole dish
- add marshmallows
- layer again with yam mixture
- top with melted butter/brown sugar mix
- marshmallows on outside perimeter
- toasted crushed hazelnuts on top (could use toasted pecans also)
- recipe to bake
- 10 cloves
- 5 sweet potatoes
- 5 med apples, preferable tart
- 1 tb butter
- salt and white pepper to taste
- grated fresh horseradish to taste ( I didn’t use or try yet)
- preheat oven to 400 degrees
- stab a clove into each sweet potato and apple
- place in a roasting pan and bake until apples are soft, about 35 minutes
- Remove apples from pan and if cooking fresh sweet potatoes continue baking potatoes until soft. Remove pan, raise oven to 425 degrees.
- Lightly oil a 2 qt baking dish. When cool enough to handle, remove apple peels and stems and potato skins. Press apples and potatoes through coarse sieve or mash fine. Stir in butter, salt and pepper, horseradish.
- Spoon into the baking dish and bake on upper rack until slightly browned and bubbling. Prox 15 minutes.
- Store, covered, in refrigerator up to 2 days until ready to use.
Bacon Risotto
By Sharon T
1. Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes
- 1/2 pound bacon, diced
- 5 cups chicken stock
- 2 tablespoons butter
- 1/2 onion, diced
- 4 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese
- salt and black pepper to taste
Teriyaki Sesame Chicken
By Sharon T
Marinating the chicken overnight in a homemade teriyaki sauce infuses it with a wonderful flavor everyone loves
- 1/2 cup rice wine vinegar
- 1/2 cup reduced-sodium soy sauce
- 1/2 cup water
- 2 tablespoons toasted sesame oil
- 1 tablespoon raw sugar or honey
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 pounds chicken breasts, boneless, skinless, cut into cubes
- 1/4 cup sesame seeds
- Cooking spray
- 1/4 cup scallions, chopped
- Freshly ground black pepper