Nlhartman's profile page
Recipes
Honey Ribs
By nlhartman
From the Rival Crockpot cookbook
- 1 can(10 3/4 oz.)condensed beef consomme' undiluted
- 1/2 c. water
- 3 T. soy sauce
- 2 T. honey
- 2 T. maple syrup
- 2 T. BQ sauce
- 1/2 t. dry mustard
- 2 lb. pork baby back ribs, trimmed
Light COOL 'N EASY Pie
By nlhartman
ADD boiling water to gelatin mix in large bowl; stir 2 min
- 2/3 cup boiling water
- 1 pkg. (0.3 oz.) JELL-O Cherry Flavor Sugar Free Gelatin
- Ice cubes
- 1/2 cup cold water
- 1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided
- 1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
Dilly Dip
By nlhartman
One of the first veggie dips I tried
- 1 c. real mayonnaise
- 1 c. sour cream
- 1 T. minced onion
- 1 T parsley
- 1 t. dill weed
Carnation Fudge
By nlhartman
Easy!
- 2/3 c. carnation evaporated milk
- 1 1/2 c. sugar
- 1/2 t. salt
- 1 1/2 c. miniature marshmallows
- 6 oz. pkg. chocolate chips
- 1 t. vanilla
Easy Chicken & Cheese Enchiladas
By nlhartman
Looking for a creative way to use leftover chicken? These kicked-up, easy-to-prepare enchiladas come out of the o...
- 1 1 to 350°F. Stir the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
- 2 2 1 Stir 1 cup soup mixture, chicken and cheese in a large bowl.
- 3 3 11 2-inch the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
- 4 4 40 Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
- 1/2 Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
- 3 Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
- Serving Serving Suggestion: Serve with iceberg lettuce salad mixed with carrots and red cabbage and a red wine vinaigrette. For dessert serve prepared refrigerated flan.
Chicken & Broccoli Alfredo
By nlhartman
In just 30 minutes, you can serve this delectable dish, with a rich, satiny Alfredo sauce that coats chicken, broc...
- 1 1 to 3-quart 4 linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
- 2 2 10-inch Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
- 3 3 3 Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
- Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken.
- 1 pound & Broccoli Alfredo: Substitute 1 pound fresh extra large shrimp, shelled and deveined for the chicken. Cook as directed for the chicken above until the shrimp are cooked through.
- to 1/2 1/2 1/4 1 to 1/2 pound and omit the Parmesan cheese. Prepare as directed above. Stir 1/2 pound peeled cooked shrimp, 1/4 pound chorizo or ham, diced and 1 teaspoon paprika into the soup mixture.
- Easy Substitution: You can substitute spaghetti or fettuccine for the linguine in this recipe.
- Serving Serving Suggestion: Serve wth a mixed green salad topped with orange sections, walnut pieces and raspberry vinaigrette. For dessert serve almond biscotti.
How to Cut Up a Butternut Squash
By nlhartman
The key according to Martha Stewart magazine is halving the squash into two manageable parts
- One butternut squash
Chunky Vegetable-Lentil Soup
By nlhartman
Directions 1.In a 4-quart saucepan or Dutch oven heat oil over medium heat
- 1 tablespoon olive oil
- 1 medium onion, cut into thin rings
- 1 clove garlic, minced
- 1 cup dry green (French) lentils, rinsed and drained
- 1 pound whole small mushrooms (halve or quarter any larger mushrooms)
- 4 medium carrots, thinly sliced (2 cups)
- 2 stalks celery, chopped
- 4 cups water
- 1 14 ounce can vegetable broth
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 of a head napa or red cabbage, sliced into strips (2 cups)
Slow Cooker Pot Roast
By nlhartman
From Campbell's Kitchen, this recipe is super simple to make
- 1 Reynolds® Slow Cooker Liner
- 1/4 cup water
- 4 medium red potatoes, cut in quarters
- 1 medium onion, cut in quarters
- 1 bag (16 ounces) fresh whole baby carrots
- 1 envelope (about 1 ounce) dry onion soup and recipe mix
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried thyme leaves
- 1 boneless beef chuck pot roast (2 1/2 to 3 pounds)
Egg Bake
By nlhartman
Fran's gift to the Blazettes!
- 1 pkg. crescent roll
- 9 eggs
- 1 c. milk
- 2 c. shredded montery and cheddar cheese
- 1 c. chopped meat-turkey ham or regular ham
- 1 diced green pepper
- 1 medium onion, diced