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Recipes
Sausage and Wild Rice Soup
By rmulleni
com
- 1/2 cup uncooked wild rice
- 1 pound Johnsonville® Mild Italian Links
- 1/2 large onions, chopped
- 1 teaspoons olive oil
- 3 garlic cloves, minced
- 1 cartons (32 ounces each) chicken broth
- 2 can (15 ounces) diced tomatoes, undrained
- 1/2 can (6 ounces) tomato paste
- 1 teaspoons dried basil
- 1 teaspoons dried oregano
- 1 package (6 ounces) fresh baby spinach, coarsely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Chocolaty Caramel Thumbprints
By rmulleni
1. Separate egg; place yolk and white in separate bowls
- 1 egg
- 1/2 cup butter, softened
- 2/3 cup sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 16 vanilla caramels, unwrapped
- 3 tablespoons whipping cream
- 1 1/4 cups finely chopped pecans
- 1/2 cup (3 ounces) semisweet chocolate pieces
- 1 teaspoon shortening
Chocolate Chocolate Chip Cookies
By rmulleni
375 degrees 8 n- 10 minutes combine brown sugar, sugar, butter, beat until light & fluffy
- 3/4 c firmly packed brown sugar
- 1/2 c sugar
- 1 c butter (softened)
- 1 tsp vanilla
- 1 egg
- 1 3/4 c flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 c vanilla chips
- 1/2 c chopped nuts
- 1/4 c chocolate cocoa
Polenta with Red Bean Salsa
By rmulleni
Pre-cooked Polenta Roll works well with this recipe
- Polenta
- 1 c yellow cornmeal
- 4 c water
- 1 tsp salt
- Salsa
- 1/2 c chopped green pepper
- 1 can red beans rinsed, drained
- 1 medium ripe tomato, chopped
- 1 medium onion, chopped
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 2 Tbsp chopped fresh parsley
- 1 tsp chopped fresh basil leaves
- 1 tsp chopped fresh oregano leaves
- 1/2 tsp finely chopped fresh garlic
- 1 Tbsp olive or vegetable oil
- 1 Tbsp red wine vinegar
- Topping
- 2 Tbsp freshly grated Parmesan cheese
Saucy Pot Roast
By rmulleni
Brown roast on both sides
- 2-3 lb chuck roast
- 1 tbsp tapioca
- 1 bay leaf
- celery (cut up)
- onion (cut up)
- lots of garlic
- carrots (cut up)
- 14 oz can of diced tomatoes -italian style ( I used reg. & added italian seasoning) include juice
- 6 oz can of tomato paste
- 1-TBsp brown sugar
chocolate toffee chex mix
By rmulleni
1.In large bowl, mix cereals, pretzels and pecans
- 4 cups Chocolate Chex® cereal
- 2 cups Cinnamon Chex® cereal
- 1 cup bite-size pretzel twists
- 1 cup pecan halves
- 1/2 cup toffee bits
- 1 tablespoon instant coffee granules or crystals
- 1 teaspoon hot water
- 1 cup semisweet chocolate chips
- 1/4 cup butter or margarine
- 1 cup powdered sugar
Chicken Waikiki Beach
By rmulleni
Wash chicken; pat dry with paper towels
- 2 whole chicken legs and 2 whole chicken breasts
- 1/2 cup flour
- 1/3 cup salad oil or shortening
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Sauce
- 1 can (1lb, 4 oz) sliced pineapple
- 1 cup sugar
- 2 tablespoons cornstarch
- 3/4 cup cider vinegar
- 1 tablespoon soy sauce
- 1/4 teaspoon ginger
- 1 chicken bouillon cube
- 1 large green pepper, cut crosswise in 1/4 inch circles
Crumb Topped Apple Slab Pie
By rmulleni
1. Line a 15x10x1-inch baking pan with 18-inch-wide foil, extending the foil up over the edges of the pan; set as...
- Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon salt
- 2/3 cup butter-flavored shortening
- 8 - 10 tablespoons cold water
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 3 1/2 pounds tart cooking apples (such as Rome Beauty or Granny Smith), peeled, cored, and cut into 1/4-inch-thick slices (10 cups)
- Crumb Topping
- Crumb Topping
- Ingredients
- 1 cup quick-cooking rolled oats
- 1 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup butter
- 1/2 cup pecans
Sour Cream Coffee Cake
By rmulleni
In a large mixing bowl, cream butter, sugar, and sour cream; add eggs and vanilla and beat well
- 1/2 cup butter or margarine
- 1 cups granulated sugar
- 8 ounces sour cream (1 cup)
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup finely chopped walnuts or pecans
- 2 teaspoons sugar
- 1 tablespoon ground cinnamon
Artichoke Egg Casserole
By rmulleni
Drain artichokes, reserving 1/2 cup marinade
- 4 jars (6-1/2 ounces each) marinated artichoke hearts
- 1/2 cup chopped green onions
- 1 tablespoon canola oil
- 2 to 3 garlic cloves, minced
- 8 eggs, lightly beaten
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 3 cups (12 ounces) shredded sharp cheddar cheese
- 1 cup butter-flavored cracker crumbs (about 25 crack