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Recipes
Chicken Florentine Pasta
By Dorjon
Cook the pasta according to package directions in lightly salted water
- 1 pound penne
- Salt
- 4 whole boneless, skinless chicken breasts, cut into bite-size chunks
- Ground pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 3/4 cup low-sodium broth, more if needed
- 3/4 cup dry white wine
- 1 bag baby spinach
- 2 cups grape tomatoes, halved lengthwise
- 4 ounces Parmesan, shaved with a vegetable peeler, plus more for serving
Chicken Fried Steak with Gravy
By Dorjon
For the steak: Begin with setting up an assembly line of dishes
- Gravy:
- 1 1/2 cups whole milk
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons seasoned salt
- Freshly ground black pepper
- 3/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 3 pounds cube steak (tenderized round steak that's been extra tenderized)
- Kosher salt
- 1/2 cup canola or vegetable oil
- 1 tablespoon butter
- 1/3 cup all-purpose flour
- 3 to 4 cups whole milk
- 1/2 teaspoon seasoned salt
- Freshly ground black pepper
- Mashed potatoes, for serving
Quick Chicken and Dumplings
By Dorjon
INSTRUCTIONS In 10-inch nonstick skillet, heat soup over medium heat, stirring occasionally, until bubbly
- INGREDIENTS
- 2 cans (18.6 oz each) Progresso® Rich & Hearty chicken pot pie style soup
- 1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
- Chopped parsley, if desired
Bananas Foster Oatmeal
By Dorjon
Peel and dice banana and place in a 1
- 1 ripe banana
- 1 1/4 cups rolled oats (non-instant oatmeal)
- 2 cups milk
- 1 tablespoon butter or margarine
- 2 tablespoons dark brown sugar
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
Chicken Quesadillas
By Dorjon
Heat 1 tablespoon of the olive oil in a skillet over high heat
- 2 tablespoons olive oil
- 2 pounds skinless chicken breasts
- Salt and pepper
- 2 tablespoons taco or Cajun seasoning mix
- 1 large onion, cut in half and then into slices
- 1 green bell pepper, seeded and sliced into strips
- 1 red bell pepper, seeded and sliced into strips
- 1 yellow bell pepper
- 12 tablespoons butter, for frying
- 12 large flour tortillas
- 2 1/2 cups grated cheese (Monterey Jack is the best)
- Pico de Gallo, for serving, recipe follows
- (See directions below)
- 12 Roma tomatoes (slightly under ripe is fine)
- 3 yellow or red onions
- 2 cups fresh cilantro leaves
- 2 to 3 jalapenos
- 1 lime
- Salt
Bavarian Meatballs
By Dorjon
Directions In a 3-qt. slow cooker, combine the meatballs, onion, brown sugar, soup mix and beer
- 1 package (32 ounces) frozen fully cooked Italian meatballs
- 1/2 cup chopped onion
- 1/4 cup packed brown sugar
- 1 envelope onion soup mix
- 1 can (12 ounces) beer or nonalcoholic beer
- 12 hoagie buns, split
- 3 cups (12 ounces) shredded Swiss cheese
Emeril's Braised Pork Chops with Apples and Onions
By Dorjon
This is the perfect winter meal! Try this braised pork chops recipe with apples and onions from Emeril Lagasse
- 2 teaspoons kosher salt
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- 6 center-cut pork chops, 1/2 inch thick (about 2 1/2 pounds)
- 1/4 cup plus 2 tablespoons all- purpose flour
- 1/4 cup plus 2 1/2 tablespoons olive oil
- 2 medium onions cut into 1/4- inch slices
- 1/3 cup Calvados or other brandy
- 1 1/2 cups chicken stock or canned low- sodium chicken broth
- 1/2 teaspoon caraway seeds
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh marjoram
- 2 Granny Smith apples, cored and cut into 1/4- inch slices, sprinkled with lemon juice to prevent browning if sliced ahead
Pork & Sauerkraut
By Dorjon
To prepare the roast, preheat the oven to 350°F
- Pork Roast:
- 1 (4-lb) boneless center-cut pork loin roast
- 4 Tbsp oil
- Salt and pepper, to taste
- 1 large onion, thinly sliced
- 1-1/2 cups beer or chicken stock
- 1 (27-oz) can sauerkraut
LOUISIANA RED BEANS AND RICE
By Dorjon
“Smoked turkey sausage and red pepper flakes add zip to this saucy, slow-cooked version of the New Orleans classi...
- 4 cans (16 ounces each) kidney beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 package (14 ounces) smoked turkey sausage, sliced
- 1 cup chicken broth
- 3 celery ribs, chopped
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 1 small sweet red pepper, chopped
- 6 garlic cloves, minced
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes
- 2 green onions, chopped
- Hot cooked rice
Polpettas
By Dorjon
1. 1 large Eggplant (trim ends; cut in half) Place the eggplant in a pot of boiling water, skin side down, wate...
- 1 large Eggplant (trim ends; cut in half)
- 1/2 cup Seasoned Bread Crumbs
- 1 cup Pecorino Romano Cheese (freshly grated)
- Flour for dredging
- Olive Oil for frying
- Salt and Pepper to taste