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Recipes
Gumbo Style Chicken Creole
By Edoo
Heat oil in a large skillet over high heat
- 1/4 cup butter for frying
- 1/4 cup all-purpose flour
- 1 green bell pepper, chopped
- 1 onion, chopped
- 2 cups cooked, chopped chicken breast meat
- 1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
- 1 (4.5 ounce) can sliced mushrooms, drained
- 2 tablespoons chopped fresh parsley
- 2 teaspoons Worcestershire sauce
- 3 cloves garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 dashes hot sauce
- 1/2 tsp thyme
- 1 1/2 cp chicen broath
Slow Cooker Beef Pot Roast
By Edoo
Generously season both sides of roast with salt and pepper
- 1 (5 pound) bone-in beef pot roast
- salt and pepper to taste
- 1 tablespoon all-purpose flour, or as needed
- 2 tablespoons vegetable oil
- 8 ounces sliced mushrooms
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 1/2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 1/2 cups chicken broth
- 3 medium carrots, cut into chunks
- 2 stalks celery, cut into chunks
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
Springtime Spaghetti
By Edoo
Bring a large pot of lightly salted water to a boil, cook spaghetti for 8 to 10 minutes, until al dente, and drain
- 8 ounces spaghetti
- 2 tablespoons butter
- 1 large zucchini, julienned
- 3 large carrots, julienned
- 2 teaspoons minced garlic
- 3/4 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh dill
Charlie's Famous Chicken Salad with Grapes
By Edoo
Directions Combine all ingredients; chill
- 2 2 1⁄2 1⁄2 cups diced cooked chicken
- 1 1 1 cup finely chopped celery
- 1 1 1 cup seedless grapes, halved
- 1 1 1 cup chopped walnuts or 1 cup pecans (optional)
- 1 1 1 small minced onion
- 1 1⁄2 1⁄2 teaspoon salt
- 1 1 1 teaspoon Worcestershire sauce
- 1 1⁄2 1⁄2 cup Miracle Whip
Slow Cooker Salsa Chicken
By Edoo
Put chicken into the crock of a slow cooker
- 2 pounds skinless, boneless chicken
- 2 tablespoons taco seasoning mix
- 1 cup diced tomatoes with habaneros (such as RO*TEL® Hot)
- 1 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/2 cup shredded carrot
- 1 cup prepared salsa
- 1/4 cup water
Italian Stuffed Chicken Breast
By Edoo
Preheat oven to 350 degrees F (175 degrees C)
- 1 1/2 cups shredded Italian cheese blend
- 1 clove garlic, finely chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese
- 1/2 cup Italian-seasoned bread crumbs
- 4 boneless, skinless chicken breasts
- 1 egg, well beaten
- 1 cup spaghetti sauce
- 1/4 cup shredded Italian cheese blend, or to taste (optional)
Crispy Pork Cutlets
By Edoo
Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface
- 2 (1 1/4 pound) fully trimmed pork tenderloins, cut into 8 pieces
- salt and freshly ground black pepper to taste
- 2 tablespoons all-purpose flour, or as needed
- 2 eggs, beaten
- 3 cups panko bread crumbs
- 2 tablespoons butter
- 1/3 cup diced dill pickles
- 1 jalapeno pepper, seeded and minced
- 1 bunch green onions, chopped, green tops reserved
- 1 pinch cayenne pepper, or to taste
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 cups cold milk, or more as needed
- 1 teaspoon Worcestershire sauce, or to taste
- 1/4 teaspoon freshly ground black pepper, or more to taste
- 1/2 cup vegetable oil for frying
- salt to taste
Slow Cooker Creamy Potato Soup
By Edoo
Place bacon and onion in a large, deep skillet
- 6 slices bacon, cut into 1/2 inch pieces
- 1 onion, finely chopped
- 2 (10.5 ounce) cans condensed chicken broth
- 2 cups water
- 5 large potatoes, diced
- 1/2 teaspoon salt
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon ground white pepper
- 1/2 cup all-purpose flour
- 2 cups half-and-half cream
- 1 (12 fluid ounce) can evaporated milk
Chicken Marsala
By Edoo
Season chicken breasts all over with salt and pepper
- 2 skin-on, boneless chicken breast halves
- 1 teaspoon salt and ground black pepper to taste
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 5 white mushrooms, sliced
- 1 shallot, minced
- 1 tablespoon all-purpose flour
- 1 cup Marsala wine
- 2 cups chicken stock
- 2 tablespoons chopped fresh parsley
- 1 teaspoon cold butter
Smothered Chicken Breasts
By Edoo
Sprinkle chicken with salt and lemon-pepper
- 4 (6 ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon lemon pepper seasoning
- 1 tablespoon vegetable oil
- 8 strips bacon
- 1 onion, sliced
- 1/4 cup packed brown sugar
- 1/2 cup shredded Colby-Monterey Jack cheese