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Recipes
Olive Garden Zuppa Toscana
By Pagingdrstarling
Heat a large skillet over medium high heat
- 4 slices bacon, diced
- 1 pound spicy Italian sausage, casing removed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 4 cups chicken broth
- 3 russet potatoes, peeled and thinly sliced
- 3 cups baby spinach
- 1 1/2 cups heavy cream
- Kosher salt and freshly ground black pepper, to taste
Crock-pot Macaroni and Cheese
By Pagingdrstarling
Boil macaroni according to box instructions
- 1 8oz box of Macaroni Noodles
- 2-3 cups cheddar cheese
- 2 eggs
- 1 1/2 cup milk
- 1 can evaporated milk
- 1/4 cup margarine (melted)
- salt/pepper to taste
Sausage and Potato Breakfast Casserole
By Pagingdrstarling
Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish
- 1 pound bulk breakfast sausage
- 2 tablespoons all purpose flour
- 1 1/2 cups milk (do not use low-fat or nonfat)
- 1 1-pound package frozen shredded hash brown potatoes
- 4 green onions, finely chopped
- 1 1/4 cups grated sharp cheddar cheese
Orange-Cinnamon French Toast
By Pagingdrstarling
In a small bowl, mix the butter, honey and cinnamon
- 2 to 4 tablespoons butter, melted
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 3 eggs
- 1/2 cup orange juice
- 1/8 teaspoon salt, optional
- 6 slices bread
- Additional honey, optional
Honey-Dijon Salmon With Pecan Crust
By Pagingdrstarling
I varied a little bit from the recipe
- 1 1/2 pounds salmon fillet, cut into 6-ounce portions
- non-stick cooking spray
- 1 tablespoon honey
- 1 tablespoon coarse-grain dijon mustard
- 1 tablespoon melted butter
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup soft bread crumbs
- 1/3 cup pecans, finely chopped
- 2 tablespoons chopped fresh parsley
Broccoli Salad
By Pagingdrstarling
A side dish doesn't have to be complicated
- 12 12 12 ounces fresh broccoli florets
- 1/2 1/2 1/2 cup shredded Cheddar cheese
- 3 3 3 tablespoons cooked bacon pieces
- 1 1 1 cup light Vidalia onion dressing
Mac and Cheese with Chicken and Broccoli
By Pagingdrstarling
by Brian S
- 1 pound skinless boneless chicken breasts
- Olive oil (for brushing)
- 2 heads of broccoli, cut into florets (about 5 cups)
- 2 tablespoons (1/4 stick) unsalted butter
- 2 tablespoons all purpose flour
- 4 cups whipping cream
- 1 cup grated Fontina cheese (about 4 ounces)
- 1 cup grated cheddar cheese (about 4 ounces)
- 1 pound pasta shells, freshly cooked
- 1/2 bunch fresh chives, chopped
Fried Chicken Alfredo
By Pagingdrstarling
Can be served with cooked noodles or rice
- 4 chicken breasts (cut into large strips)
- grated Parmesan cheese to taste
- 1 sleeve of Toll House butter crackers
- 16 oz jar Bertolli Alfredo sauce
- 1/2 cup white wine or sherry
- 3/4 cup sour cream
- 4 tbsp olive oil or vegetable oil
Rosemary Garlic Mustard Chicken
By Pagingdrstarling
Amount of marinade will vary: 6 oz serving 180 calories 1
- 3 tbsp Dijon or brown mustard
- 2 tbsp pureed horseradish
- 1 tbsp wine vinegar
- 1 tbsp dried rosemary
- 3 tsp minced garlic
- 1 tsp ground ginger
- 1 tsp olive oil
- 1/4 tsp salt
- 1 1/2 lb chicken breast
Strawberry Honey Butter
By Pagingdrstarling
In a food processor purée the strawberries and force the purée through a fine sieve into a saucepan
- 1 pint strawberries, hulled
- 3 tablespoons honey
- 2 teaspoons fresh lemon juice, or to taste
- 1 1/2 sticks (3/4 cup) unsalted butter, softened