Ctaubenheim's profile page
Recipes
Grilled Red Potatoes and Green Beans
By ctaubenheim
preheat gas or charcoal grill
- 2 cups red potatoes unpeeled, quartered
- 1 1/2 cups fresh green beans, ends trimmed
- 2 Tbsp olive oil divided use
- 2 tsp lemon pepper seasoning
- 2 Tbsp diced shallot or sweet onion
- 2 cloves garlic, minced
- 2 - 4 Tbsp butter
- Salt and Pepper, to taste
Tuscan Chicken Meatball Sandwich
By ctaubenheim
momontmieout
- SUN DRIED TOMATO MAYO
- 2 Tbsp Mezzetta Sun Ripened Dried Tomato Pesto (need to add more for
- flavor)
- 1/4 cup mayonnaise
- CHICKEN MEATBALLS
- 1 lb ground chicken
- 1 egg, lightly beaten
- 2 Tbsp Mezzetta Sun Ripened Dried Tomato Pesto (need to add more)
- 1 Tbsp Mezzetta Savory Garlic Everything Spread (need to add more)
- 2 Tbsp chopped fresh parsley
- 1/2 cup Italian Seasoned Bread Crumbs
- 1/2 cup grated Parmesan Cheese
- 1 Tbsp olive oil
- ROLLS
- 4 French Rolls, Split (scoup out a little of bread down thru center
- 4 Tbsp Mezzetta Savory Garlic Everything Spread (need to add more)
- 8 slices provolone cheese
Green Bean Casserole (Pioneer Woman)
By ctaubenheim
1. Preheat oven to 350 degrees
- 2 lb green beans, fresh, ends cut off
- salt
- 4 slices bacon, cut into 1/4 inch pieces
- 3 cloves garlic, minced
- 1/2 large onion, chopped
- 4 Tbsp butter (1/2 stick)
- 4 Tbsp all purpose flour
- 2 1/2 cups milk, whole, plus extra for thinning if needed
- 1/2 cup half and half
- black pepper, freshly ground
- 1/8 tsp cayenne pepper
- 1 cup panko bread crumbs
Mandarin Orange Whip
By ctaubenheim
From: Fast & Healthy Magazine
- 1 cup frozen whipped topping, thawed
- 1 (8oz) carton orange yogurt
- 1 (11oz) can mandarin orange segments, drained
- Macaroon crumbs or chopped nuts, if desired
No Fry Golden Oven French Fries
By ctaubenheim
From: Fast & Healthy Magazine
- 1 lb. Yukon gold potatoes (about 3 medium), unpeeled
- 1/2 tsp seasoned salt
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- Nonstick cooking spray
Ham & Asparagus Macaroni (BHG)
By ctaubenheim
Cook macaroni according to package directions, adding asparagus the last 2 minutes of cooking
- 4 oz dried medium shell macaroni
- 12 oz asparagus, trimmed & cut into 1 inch pieces
- 2 Tbsp butter
- 8 oz chopped cooked ham
- 1 cup chopped onion
- 6 cloves garlic, minced
- 2 Tbsp all purpose flour
- 1 3/4 cups milk
- 2 Tbsp finely shredded Parmesan cheese
- 1 Tbsp finely shredded lemon peel
Mandarin Orange Salad
By ctaubenheim
In jar with tight lid, combine all dressing ingredients, shake well
- Dressing: Salad:
- 1/3 cup oil 1/2 cup slivered almonds
- 1/4 cup sugar 3 Tbsp sugar
- 1/4 cup white vinegar 4 cup torn lettuce
- 1 Tbsp chopped fresh parsley 4 cup torn spinach leaves
- 1/2 tsp salt 1 cup sliced celery
- 1/2 tsp hot pepper sauce 1/2 cup sliced green onions
- dash pepper 1 11oz can mandarin oranges, drained
Chicken Stew
By ctaubenheim
Remove and discard chicken skin
- 2 1/2 to 3 lbs chicken breasts, thighs and drumsticks
- 3 1/2 cups water
- 2 tsp dried dill weed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 carrots, sliced 1/2 inch thick
- 2 medium size potatoes, cut into 1 inch cubes
- 2 parsnips, peeled and sliced 1/2 inch thick
- 1/2 cup water
- 3 Tbsp all purpose flour
- 1/3 cup half and half
Spicy Chorizo Stuffed Peppers
By ctaubenheim
In 2 qt saucepan; heat water to boiling over medium high heat
- 1 1/3 cups water
- 2/3 cup uncooked regular long grain white rice
- 2 smoked chorizo sausage links (3oz each), diced 1 1/4 cups
- 1 can (15oz) progresso black beans drained rinsed
- 1 can (14.5oz) fire roasted tomatoes with chipolte peppers, undrained
- 1 1/2 cups shredded mexican cheese blend (6oz)
- 4 medium red or green bell peppers or 2 of each, cut in half lengthwise,
- seeds and membranes removed
- 4 medium green onions, chopped (1/4 cup)
Zuppa Toscana (Olive Garden)(Slow Cooker)
By ctaubenheim
Heat large sauté pan over medium high heat and brown sausage
- 1 lb ground Hot Italian Sausage (Emily used mild & it was good)
- 1 Bag Simply Potatoes, Diced potatoes & onions
- 2 large cloves garlic, minced
- 32 oz chicken stock
- 1/2 bunch kale, de-stemmed and torn into bite sized pieces
- 1 cup heavy cream
- 2 Tbsp flour
- salt and pepper, to taste
- pinch of red pepper flakes, optional