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Recipes
7 UP Biscuits
By CarolM-2
Mix Bisquick, sour cream and 7 up
- 4 cups Bisquick
- 1 cup sour cream
- 1 cup 7 UP
- 1/2 cup melted butter
Lemon Cream Chicken
By CarolM-2
Prep: 10 min. Cook: 45 min
- 1 /2 cup plus 1 tablespoon all-purpose flour, divided
- 1 /2 teaspoon salt
- 1 /2 teaspoon pepper
- 6 boneless skinless chicken breast halves (4 ounces each)
- 1 /4 cup butter
- 1 cup chicken broth
- 1 cup heavy whipping cream, divided
- 3 tablespoons lemon juice
- 1 /2 pound sliced fresh mushrooms
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Chicken and Dumplings
By CarolM-2
to stock, add carrots and chicken
- 6 cups homemade chicken stock
- 3 cups cooked chicken
- 3 chopped carrots
- 1 1/2 cups Bisquick
- 1/2 cup milk
- 2 Tbsp. Parmesan cheese
Tasty Turkey Thai
By CarolM-2
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- 1 1/2 lb
- Turkey Tenderloins, cut into 3/4" pieces
- 1 1
- Red Bell Pepper, cut into strips
- 1 1/4 cups
- Lower-sodium Chicken or Turkey Broth, divided
- 1/4 cup
- Soy Sauce
- 2 2
- Large Cloves Garlic, minced
- 3/4 tsp
- Crushed Red Pepper Flakes
- 1/4 tsp
- Salt
- 2 Tbsp
- Cornstarch
- 3 3
- Green Onions, sliced diagonally into 1/2" pieces
- 1/3 cup
- Chunky-style Peanut Butter
- 12 oz
- Vermicelli or Thin Spaghetti, cooked and drained
- 3/4 cup
- Peanuts, chopped
- 3/4 cup
- Cilantro, chopped
Moo Goo Gai Pan
By CarolM-2
Cut chicken into 1" cubes and place in bowl
- 1 1/2 lbs. skinned boneless chicken breasts
- salt and pepper
- 1/2 cup dry sherry
- 2 Tbsp. peanut oil
- 1 garlic clove, chopped
- 1 bunch scallions, trimmed and sliced
- 1/2 lb. mushrooms, sliced thick
- 1 can bean sprouts, well drained
- 1 can water chestnuts, drained and sliced
- 1/2 tsp. ground ginger or 2 tsp. grated fresh ginger
- 3 1/2 tbsp. cornstarch
- 1 can (133/4 0z) chicken broth
- hot fluffy rice
Peaches and Cream Cheesecake
By CarolM-2
Beat all of the above for 2 minutes at med
- 3/4 c. flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 pkg. Dry vanilla pudding mix--NOT instant
- 1 egg
- 1/2 c. milk
- 3 Tbsp. butter--softened
Southwestern Egg Rolls
By CarolM-2
Saute onions in olive oil until tender
- 1/4 c. olive oil
- 1/4 c. chopped green onions
- 8 cups fresh baby spinach
- 1 cup frozen corn
- 1 15-oz black beans, drained
- 1 tsp. ground cumin
- 1 Tbsp. lime juice
- 1/2 tsp. salt
- 6 oz. Monterrey jack cheese, shredded
- egg roll wrappers
- vegetable oil
Beef Stew for Slow cooker
By CarolM-2
Mix meat with flour, salt, pepper and paprika, until thoroughly coated
- 2 lbs. beef chuck, cubed
- 1 tsp. worcestershire sauce
- 1/4-1/2 c. flour
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. paprika
- 1 1/2 cups beef broth
- 1/2 clove garlic, minced
- 1 bay leaf
- 4 carrots sliced
- 2 onions, chopped
- 1 rib celery, sliced
- 3 potatoes, diced.
Macaroni Salad
By CarolM-2
"I make my macaroni salad just like I do my potato salad," says Paula Deen
- 2 cup(s) elbow macaroni
- 4 large eggs
- 1/4 cup(s) reduced-fat sour cream
- 2 tablespoon(s) mayonnaise
- 1 tablespoon(s) Dijon mustard
- 3 tablespoon(s) fresh lemon juice
- Kosher salt
- Pepper
- 1 stalk(s) celery, halved lengthwise and thinly sliced
- 1 small green bell pepper, cut into 1/4-inch pieces
- 1 jarred pimiento or roasted red pepper, finely diced
- 2 scallions, thinly sliced
CHUNKY HAM AND SPLIT PEA SOUP
By CarolM-2
Slow cooker reclipe. Delicious---the absolute best!
- 8 c. water
- 2 Bay leaves
- 4 chicken bouillon
- 2 smoked ham hocks-about 3/4lbs. ( I used 4 @2
- lbs.)
- OR, one ham bone after ham is cooked.
- I 16 oz. bag split green peas-rinsed, picked over and
- drained.
- 1/2 tsp. thyme
- 2 crushed garlic cloves
- 2 Tbsp. lemon juice.