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Recipes
Smoked Sausage & Mushroom Pasta Marinara
By Edoo
Prepare pasta according to package directions; drain and set aside
- 1 (14 ounce) package Hillshire Farm® Smoked Sausage, diagonally cut into 1/4-inch slices
- 8 ounces pasta, cooked and drained
- 1 cup cremini or button mushrooms, quartered
- 3 cups prepared marinara sauce
- 1/2 cup grated Parmesan cheese (optional)
Baked Buffalo Wings
By Edoo
Line a baking sheet with aluminum foil, and lightly grease with cooking spray
- 3/4 cup all-purpose flour
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 20 chicken wings
- 1/2 cup melted butter
- 1/2 cup hot pepper sauce (such as Frank's RedHot®)
Cuban Ropa Vieja
By Edoo
Heat vegetable oil in a large skillet over medium-high heat
- 1 tablespoon vegetable oil
- 2 pounds beef flank steak
- 1 cup beef broth
- 1 (8 ounce) can tomato sauce
- 1 small onion, sliced
- 1 green bell pepper, seeded and sliced into strips
- 2 cloves garlic, chopped
- 1 (6 ounce) can tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chopped fresh cilantro
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
Chicken Noodle Casserole I
By Edoo
Poach chicken in a large pot of simmering water
- 4 skinless, boneless chicken breast halves
- 6 ounces egg noodles
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- salt to taste
- ground black pepper to taste
- 1 cup crumbled buttery round crackers
- 1/2 cup butter
Eggnog Cheesecake III
By Edoo
Preheat oven to 325 degrees F (165 degrees C)
- 1 cup graham cracker crumbs
- 2 tablespoons white sugar
- 3 tablespoons melted butter
- 3 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 3/4 cup eggnog
- 2 eggs
- 2 tablespoons rum
- 1 pinch ground nutmeg
Slow Cooker Vegetable Chili
By Edoo
In a slow cooker, combine the tomatoes, garbanzo beans, zucchini, onion, carrots, celery, red bell pepper, green be...
- 1 (28 ounce) can whole peeled tomatoes with juice
- 1 (15 ounce) can garbanzo beans, drained
- 2 zucchini, thinly sliced
- 1 onion, chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/3 cup chili powder
- 1 (4 ounce) can chopped green chile peppers
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon salt
Dump Cake IV
By Edoo
Lightly grease a Bundt pan
- 1 (21 ounce) can cherry pie filling
- 1 (15 ounce) can crushed pineapple
- 1 (18.25 ounce) package yellow cake mix
- 1 cup butter
Bacon Wrapped Pork Medallions
By Edoo
Preheat an oven to 400 degrees F (200 degrees C)
- 8 slices bacon
- 1 tablespoon garlic powder
- 1 teaspoon seasoned salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 pounds pork tenderloin
- 2 tablespoons butter
- 2 tablespoons olive oil
Kielbasa with Brussels Sprouts in Mustard Cream Sauce
By Edoo
"Any German can tell you that wurst and cabbage go hand in hand
- 1 shallot, peeled and quartered
- 4 large garlic cloves
- 2 tablespoons extra-virgin olive oil
- kosher salt to taste
- 1 1/2 pounds Brussels sprouts, halved
- 2 tablespoons coarse Dijon mustard
- 1 teaspoon olive oil
- 1 pound kielbasa sausage, cut on the bias into 1/4-inch slices
- 1 tablespoon olive oil
- 1/4 cup heavy cream
- 1 cup white kidney beans, drained and rinsed
- ground black pepper to taste
Flavorful Beef Stir-Fry
By Edoo
Bring brown rice and water to a boil in a saucepan over high heat
- 2 cups brown rice
- 4 cups water
- 2 tablespoons cornstarch
- 2 teaspoons white sugar
- 6 tablespoons soy sauce
- 1/4 cup white wine
- 1 tablespoon minced fresh ginger
- 1 pound boneless beef round steak, cut into thin strips
- 1 tablespoon vegetable oil
- 3 cups broccoli florets
- 2 carrots, thinly sliced
- 1 (6 ounce) package frozen pea pods, thawed
- 2 tablespoons chopped onion
- 1 (8 ounce) can sliced water chestnuts, undrained
- 1 cup Chinese cabbage
- 2 large heads bok choy, chopped
- 1 tablespoon vegetable oil