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Recipes
Spinach Stuffed Chicken Breast
By Edoo
Preheat the oven to 375 degrees F (190 degrees C)
- 1 (10 ounce) package fresh spinach leaves
- 1/2 cup sour cream
- 1/2 cup shredded pepperjack cheese
- 4 cloves garlic, minced
- 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
- 1 pinch ground black pepper
- 8 slices bacon
Baked Parmesan-Crusted Chicken
By Edoo
Preheat oven to 350 degrees F (175 degrees C)
- 3/4 cup butter
- 2 cloves garlic, minced
- 1 cup dry bread crumbs
- 1/3 cup grated Parmesan cheese
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 6 (4 ounce) skinless, boneless chicken breast halves
Chicken Coconut Curry
By Edoo
In a large skillet over medium heat, evenly brown the chicken breast halves
- 6 bone-in chicken breast halves, skinless
- 3 medium carrots, chopped
- 3 stalks celery, chopped
- 2 medium onions, chopped
- 2 tablespoons ground curry powder
- 2 tablespoons all-purpose flour
- 1 tablespoon hot water
- 1 (10 ounce) can coconut milk
- 1/2 cup raisins
- 1/2 cup apples - peeled, cored and shredded
BBQ Sauce
By Edoo
In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce
- 1 1/2 cups brown sugar
- 1 1/2 cups ketchup
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
- 2 1/2 tablespoons dry mustard
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 2 dashes hot pepper sauce
Slow Cooker Chicken Stroganoff
By Edoo
Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours
- 4 skinless, boneless chicken breast halves - cubed
- 1/8 cup margarine
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1 (8 ounce) package cream cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
Lemon Chicken Piccata
By Edoo
Preheat oven to 200 degrees F (95 degrees C)
- 3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
- salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 tablespoons vegetable oil, or as needed
- 1 clove garlic, minced
- 1 cup low sodium chicken broth
- 1/2 lemon, thinly sliced
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained and rinsed
- 3 tablespoons butter
- 2 tablespoons minced Italian (flat-leaf) parsley
Zuppa Toscana
By Edoo
Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no...
- 1 pound bulk mild Italian sausage
- 1 1/4 teaspoons crushed red pepper flakes
- 4 slices bacon, cut into 1/2 inch pieces
- 1 large onion, diced
- 1 tablespoon minced garlic
- 5 (13.75 ounce) cans chicken broth
- 6 potato, thinly sliced
- 1 cup heavy cream
- 1/4 bunch fresh spinach, tough stems removed
Tomato Basil Pasta
By Edoo
Bring a large pot of lightly salted water to a boil
- 10 ounces dry fusilli/spiral pasta
- 6 tablespoons olive oil
- 2 cloves crushed garlic
- 1 small onion, finely chopped
- 2 cups diced tomatoes
- 6 leaves fresh basil, torn
- 3 tablespoons grated Parmesan cheese
- 1 1/2 cups crumbled feta cheese
- salt and pepper to taste
Cajun Spiced Pork Chops
By Edoo
Mix paprika, cumin, black pepper, cayenne pepper, sage, and garlic salt on a plate
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon rubbed dried sage leaves
- 1/2 teaspoon garlic salt
- 1 1/2 teaspoons extra-virgin olive oil
- 4 center cut pork chops
Make Ahead French Toast
By Edoo
In a large bowl, whisk together eggs, milk, cream and vanilla
- 5 eggs, lightly beaten
- 1 1/2 cups milk
- 1 cup half-and-half cream
- 1 teaspoon vanilla extract
- 1/2 (1 pound) loaf French bread, cut diagonally in 1 inch slices
- 1/2 cup butter, melted
- 1 cup light brown sugar
- 2 tablespoons maple syrup
- 1 cup chopped pecans