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Chalupa Dinner Bowl

Chalupa Dinner Bowl

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Rinse and sort beans according to package directions

  • 1 pound dried pinto beans
  • 1 (3 1/2-pound) bone-in pork loin roast
  • 2 (4-ounce) cans chopped green chiles
  • 2 garlic cloves, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 (32-ounce) box chicken broth
  • 1 (10-ounce) can diced tomatoes and green chiles with lime juice and cilantro
  • 8 taco salad shells
  • 1 small head iceberg lettuce, shredded
  • Toppings: shredded Monterey Jack cheese, pickled jalapeño slices, halved grape tomatoes, sour cream, chopped avocado
0/5 (0 Votes)

Stir-Fried Shrimp With Lobster Sauce Recipe

Stir-Fried Shrimp With Lobster Sauce Recipe

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1.In a bowl, briskly whisk together the marinade ingredients through the cornstarch until smooth and thick

  • Ingredients:
  • Velvet Marinade and Shrimp:
  • 1 large egg white
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 teaspoon kosher salt
  • 1 tablespoon cornstarch
  • 1 pound fresh shrimp, shelled and deveined
  • Aromatics:
  • 1 tablespoon finely minced fresh ginger
  • 1 tablespoon finely minced fresh garlic
  • 2 tablespoons thinly slice green and white scallion rings
  • 1 teaspoon fermented black beans, rinsed and drained
  • Sauce:
  • 2 tablespoons peanut oil
  • 1/4 pound ground pork
  • 2 teaspoons Chinese rice wine or dry sherry
  • 2 cups defatted, unsalted chicken stock
  • 1 teaspoon sugar
  • 1 egg, lightly beaten
  • 1 teaspoon cornstarch dissolved in 1 tablespoon cold chicken stock or water
  • 2 scallions cut into 1-inch pieces
4/5 (1 Votes)

Lots O'Meat Lasagna

Lots O'Meat Lasagna

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Recipe courtesy Paula Deen, 2008

  • 1 1/2 pounds ground chuck
  • 1 pound ground Italian sausage
  • 1 onion
  • 2 cloves garlic, minced
  • 2 teaspoons ground oregano
  • 1 teaspoon ground basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
  • 2 (15-ounce) cans tomato sauce
  • 1 (6-ounce) can tomato paste
  • 1 1/2 cups small curd cottage cheese
  • 1 (5-ounce) package grated Parmigianno-Reggiano
  • 2 tablespoons freshly chopped parsley leaves
  • 2 large eggs, lightly beaten
  • 9 oven-ready lasagna noodles
  • 2 (8-ounce) packages shredded mozzarella
0/5 (0 Votes)

Shrimp and Sausage Jambalaya

Shrimp and Sausage Jambalaya

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Copyright 2010, Amelia Durand, All Rights Reserved

  • 1 tablespoon olive oil
  • 1 pound sausage, such as kielbasa or andouille, sliced
  • 1 pound smoked ham, cubed
  • 1 tablespoon butter
  • 1 medium onion, diced
  • 1 cup diced celery
  • 1 green bell pepper, cored and diced
  • 1 red bell pepper, cored and diced
  • 1 cup seeded and diced tomato
  • 3 garlic cloves, minced
  • 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
  • 2 teaspoons diced fresh oregano
  • 1 teaspoon diced fresh thyme
  • 2 tablespoons tomato paste
  • 6 cups chicken stock, preferably homemade
  • 3 cups long-grain rice, rinsed
  • 3 bay leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 to 8 dashes hot sauce, optional (recommended: Tabasco)
  • 1/2 cup chopped scallions, divided
  • 3/4 cup chopped fresh parsley, divided
  • 1/4 cup freshly squeezed lemon juice
  • 1 pound medium shrimp, deveined (20 to 24 count)
0/5 (0 Votes)

Breakfast Burritos

Breakfast Burritos

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Saute onion, green pepper and mushrooms in butter

  • 1/4 c. butter
  • 1/3 c. chopped onion
  • 1/3 c. chopped green pepper
  • 1 c. chopped fresh mushrooms
  • 18 eggs
  • 1 1/4 c. milk
  • 1 c. chopped ham (browned sausage is tasty, too!)
  • 1 t. seasoned salt
  • 1/2 tsp. pepper
  • 1 1/2 c. shredded cheese (cheddar, Mexican blend, whatever)
  • salsa
  • 12 burrito-sized flour tortillas
0/5 (0 Votes)

Mississippi Mud Cake

Mississippi Mud Cake

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Recipe courtesy Paula Deen (PD Christmas, pg

  • Nonstick baking spray flour
  • 3 cups sugar
  • 1 cup butter, melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups unsweetened cocoa powder
  • 1 1/2 cups whole buttermilk
  • 1 1/2 cups boiling water
  • Mississippi Mud Filling, recipe follows
  • Chocolate Cream Cheese Frosting, recipe follows
  • 1 1/2 cups miniature marshmallows, for garnish
  • 3/4 cup chopped toasted pecans, for garnish
  • 1/4 cup special dark fudge sauce, for garnish
  • 1 (8-ounce) container frozen nondairy whipped topping, thawed
  • 1 (7-ounce) jar marshmallow creme
  • 4 ounces cream cheese, softened
  • 1 cup toasted and chopped pecans
  • 1 cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 1 (9.7-ounce) box bittersweet chocolate, melted and cooled
  • 6 cups confectioners' sugar
  • 1 teaspoon vanilla extract
0/5 (0 Votes)

King Ranch Casserole

King Ranch Casserole

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Place oil in large skillet

  • 1 onion, chopped
  • 2 tablespoons vegetable oil
  • 2 cups shredded cooked chicken
  • 1 can cream of chicken soup*
  • 1 can cream of mushroom soup*
  • 4 ounce can diced green chilies
  • 15 ounce can diced tomatoes, drained
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 12 – 14 corn tortillas (six inch)
  • 2 cups shredded cheddar cheese
4.4/5 (5 Votes)

Tart and Tangy Rib-Eye Steaks

Tart and Tangy Rib-Eye Steaks

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Recipe courtesy Sandra Lee, 2008

  • 1/4 cup whole-grain mustard
  • 1/4 cup steak sauce
  • 1 tablespoon crushed garlic
  • 1 tablespoon dried parsley
  • 4 rib-eye steaks, approximately 1 1/2 to 2 pounds total
  • 2 tablespoons steak seasoning
0/5 (0 Votes)