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Recipes
Copycat Olive Garden Parmesan Crusted Chicken
By Edoo
Directions Prepare pasta according to package directions
- 1 1 1 cup plain breadcrumbs
- 2 2 2 tablespoons flour
- 1 1⁄4 1⁄4 cup kraft parmesan cheese
- 1 1 1 cup milk
- 6 6 1/2 slices chicken breasts, 1/2 inch thick (chicken tenders)
- vegetable oil (frying)
- 2 2 2 cups dry bow tie pasta
- 2 2 2 tablespoons butter
- 3 3 3 tablespoons olive oil
- 2 2 2 teaspoons crushed garlic
- 1 1⁄2 1⁄2 cup white wine (Chablis)
- 1 1⁄4 1⁄4 cup water
- 2 2 2 tablespoons flour
- 3 3⁄4 3⁄4 cup half-and-half
- 1 1⁄4 1⁄4 cup sour cream
- 1 1⁄2 1⁄2 teaspoon salt
- 1 1⁄8 1⁄8 teaspoon basil leaves
- 3 3⁄4 3⁄4 cup mild asiago cheese (finely grated)
- Garnish
- 4 4 4 broccoli florets (lightly steamed)
- 2 2 2 white mushrooms (quartered lightly steamed)
- 1 1⁄4 1⁄4 teaspoon crushed red pepper flakes
Chef John's Spaghetti alla Carbonara
By Edoo
Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost ...
- 4 ounces guanciale, cut into 1/4-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon ground black pepper, or to taste
- 2 eggs
- 3 tablespoons grated Parmigiano-Reggiano cheese
- 3 tablespoons grated Pecorino Romano cheese
- 1 teaspoon ground black pepper, or to taste
- 6 ounces spaghetti
- 1 cup reserved pasta water
- 3 tablespoons grated Parmigiano-Reggiano cheese
- 3 tablespoons grated Pecorino Romano cheese
Onion Rings
By Edoo
Position racks in upper and lower thirds of oven; preheat to 450°F
- 2 medium yellow onions
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 3 large eggs
- 1 1/2 cups fine dry breadcrumbs, preferably whole-wheat (see Note)
- 1 tablespoon seasoning blend, such as Cajun, jerk or Old Bay
- Olive oil or canola oil cooking spray
Slow Cooker Chicken and Salsa
By Edoo
Spread onion rings into the bottom of a slow cooker crock
- 1 sweet onion, sliced and separated into rings
- 1 (5 pound) whole chicken
- 1 (20 ounce) jar salsa
Baked Denver Omelet
By Edoo
Preheat oven to 400 degrees F (200 degrees C)
- 2 tablespoons butter
- 1/2 onion, chopped
- 1/2 green bell pepper, chopped
- 1 cup chopped cooked ham
- 8 eggs
- 1/4 cup milk
- 1/2 cup shredded Cheddar cheese
- salt and ground black pepper to taste
Sweet Hot Mustard Chicken Thighs
By Edoo
Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife, cutting to the bone
- 8 large bone-in, skin-on chicken thighs
- 1/2 cup Dijon mustard
- 1/4 cup packed brown sugar
- 1/4 cup red wine vinegar
- 1 teaspoon dry mustard powder
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground dried chipotle pepper
- 1 pinch cayenne pepper, or to taste
- 4 cloves garlic, minced
- 1 onion, sliced into rings
- 2 teaspoons vegetable oil, or as needed
Turkey Tetrazzini II
By Edoo
Preheat oven to 350 degrees F (175 degrees C)
- 1 (16 ounce) package uncooked spaghetti
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 2 cups milk
- 1 2/3 cups grated Parmesan cheese
- 4 cups chopped cooked turkey
Oatmeal Raisin Cookies IV
By Edoo
Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour
- 3 eggs, beaten
- 1 cup raisins
- 1 teaspoon vanilla extract
- 1 cup butter
- 1 cup packed brown sugar
- 1 cup white sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 2 cups rolled oats
- 1 cup chopped pecans
Campbell's Kitchen Seafood Bisque
By Edoo
Melt butter in large saucepan
- 1/4 cup sweet butter
- 1 pound fresh OR frozen seafood (cut-up lobster, shelled shrimp, scallops, crabmeat OR imitation crabmeat)
- 2 (10.75 ounce) cans Campbell's® Condensed Cream of Shrimp Soup
- 2 (10.75 ounce) cans Campbell's® Condensed Cream of Potato Soup
- 1 cup heavy cream
- 4 cups half-and-half
- hot pepper sauce to taste
- Cream sherry to taste
Bayou Style Chicken Sauce Piquante
By Edoo
Cajun and Creole homes have been dining on Sauce Piquant for generations
- 2 -3 tablespoons canola oil
- 2 lbs cut up chicken pieces
- 3 tablespoons creole seasoning
- 1/2 cup onion, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup celery, chopped
- 3 1/2 cups chicken broth
- 1/2 cup bacon grease
- 1 cup flour
- 6 ounces tomato paste
- kosher salt and black pepper, freshly ground
- 1/2 teaspoon red pepper
- 1/2 teaspoon sugar
- 1/2 cup green onion, sliced
- 1/4 cup parsley, chopped
- hot cooked rice