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Recipes
Irish Potatoes
By janriff924
Layers of baked seasoned shredded potatoes and minced onions topped off with melted butter, whipping cream, half an...
- 8 large russet potatoes
- 1 tablespoon butter
- 1/2 small onion, minced
- Salt and ground black pepper to taste
- 1/2 cup butter, melted
- 1/2 cup heavy whipping cream
- 1/2 cup half-and-half
- 1/4 teaspoon paprika (optional)
- 2 tablespoons fresh parsley, chopped (optional)
Meat-and-Potato Casserole Recipe
By janriff924
Toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 13-in
- 4 cups thinly sliced peeled potatoes
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1 pound ground beef
- 1 package (10 ounces) frozen corn
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1/3 cup milk
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1 tablespoon chopped onion
- 1 cup (4 ounces) shredded cheddar cheese, divided
- Minced fresh parsley, optional
Broccoli and Tortellini Salad
By janriff924
Place bacon in a large, deep skillet
- 6 slices bacon
- 20 ounces fresh cheese-filled tortellini
- 1/2 cup mayonnaise
- 1/2 cup white sugar
- 2 teaspoons cider vinegar
- 3 heads fresh broccoli, cut into florets
- 1 cup raisins
- 1 cup sunflower seeds
- 1 red onion, finely chopped
Crescent-Wrapped Baby Cheeses
By janriff924
Heat oven to 350°F. Remove wax coating from cheeses
- 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet or Pillsbury® refrigerated crescent dinner rolls
- 6 to 8 baby cheeses with red wax coating
- 1 cup real maple or maple-flavored syrup
- 1/2 cup pecan halves
- Dash nutmeg, if desired
Nichole's Chicken Cauliflower Soup
By janriff924
Preheat oven to 425 degrees F (220 degrees C)
- 5 medium red potatoes, cubed
- 1/4 cup olive oil
- 3 stalks celery, diced
- 3 carrots, peeled and diced
- 1 onion, diced
- 2 garlic cloves, minced
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 6 cups chicken broth
- 2 cups skim milk
- 1 head cauliflower, cut into small florets
- 2 cooked chicken breasts, shredded
- 1 cup grated, reduced fat Parmesan cheese
TANGY TEX-MEX SLAW
By janriff924
In a large bowl, combine sour cream, lime juice, vinegar, taco seasoning, and salt
- 1/3 cup fat-free sour cream
- 2 tbsp. lime juice
- 1 tbsp. white wine vinegar
- 2 tsp. taco seasoning mix
- 1/4 tsp. salt
- One 12-oz. bag (about 4 cups) broccoli slaw
- 1/2 cup frozen sweet corn kernels, thawed
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup finely chopped red bell pepper
- 1/3 cup finely chopped red onion
- 1/4 cup chopped cilantro
Quick Spaghetti Sauce
By janriff924
In a hot skillet, saute bell pepper and onion on medium-high for 5 minutes
- 1 green bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can whole tomatoes
- 2 tablespoons Italian seasoning
- 1 cup chicken broth
- 1 (6 ounce) can tomato paste
Cola Chicken Recipe
By janriff924
In a large skillet, saute onion in oil until tender
- 1/2 cup chopped onion
- 2 tablespoons canola oil
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 can (12 ounces) cola
- 1 cup ketchup
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 4-1/2 teaspoons cornstarch
- 3 tablespoons cold water
Buttery Cooked Carrots
By janriff924
Cook carrots in a large pot of boiling water until tender
- 1 pound baby carrots
- 1/4 cup margarine
- 1/3 cup brown sugar
Three-Bean Taco Chili Recipe
By janriff924
In a Dutch oven, cook beef over medium heat until no longer pink; drain
- 2 pounds ground beef
- 2 cups water
- 1 can (16 ounces) refried beans
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (16 ounces) chili beans, undrained
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (14-1/2 ounces) stewed tomatoes
- 1 can (8 ounces) tomato sauce
- 1 cup chunky salsa
- 1 envelope taco seasoning
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 cup (4 ounces) shredded cheddar cheese