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Recipes
Crock Pot Beef Stroganoff
By lbgtdep
Start by chopping up your onion, and putting it in fry pan with your stew meat
- 1 large onion
- 1 lb beef stew meat
- 1 tsp garlic salt
- 1 cup milk
- 2 cans cream of mushroom soup
- 4 Tbs Worcestershire sauce
- 8 ounces cream cheese
- 1 16 ounce package egg noodles
- Optional Ingredients (Note: Many have adjusted this recipe, these are things that have been found to work well)
- 1/2 cup sour cream
- 1 cup fresh mushrooms
Baked Chicken Enchiladas with Salsa Verde
By lbgtdep
1. Roast poblano peppers in a 425 degree oven for approximately 10-15 minutes or until skin is browned and bubblin...
- 4 cooked, skinless chicken thighs, shredded*
- Chicken broth or water with onions, enough to cover chicken
- 4 poblano peppers
- 1 large white onion sliced thin
- 1 tablespoon canola oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 2 teaspoons dried oregano (Mexican is preferred)
- 4 cups salsa verde (recipe below)
- 12 corn tortillas
- 7 oz low fat shredded Mexican blend cheese
Marshmallows
By lbgtdep
Servings: 4
- 3/4 oz gelatin
- 4 oz water, cold
- 12 oz sugar
- 6 oz light agave nectar or brown rice syrup
- 4 oz local honey
- 3 oz water
- 1/2 teaspoon salt
- 1/2 oz vanilla extract or vanilla paste
BROCCOLI SALAD WITH BACON
By lbgtdep
Add the broccoli, cheddar, onion, almonds, and bacon to a large mixing bowl and stir to combine
- 8 cups chopped broccoli florets
- 6 ounces sharp cheddar, cut into small cubes
- ¼ cup diced red onion
- ¼ cup thinly sliced almonds
- 8 slices bacon, fried and crumbled
- ½ cup mayo
- ¼ cup sour cream
- 2 tablespoons ranch seasoning mix
- 1 teaspoon white distilled vinegar
Beer Braised Chicken with Mushrooms, Potatoes and Tarragon
By lbgtdep
You can use either chicken thighs with or without bones and skin, however the bones and skin will help add flavor
- 8 chicken thighs
- 2 tablespoons canola oil
- 12 ounces onion
- 6 ounces bacon
- 1-1/2 tablespoons flour
- 3 cloves garlic
- 7 ounces carrot
- 1-1/2 pounds potatoes (yellow baby potatoes)
- 1 cup Samual Adams Winterlager
- 2 cups chicken stock
- 3 tablespoons whole grain mustard
- 2 bay leaves
- 6 sprigs thyme
- 1/2 pint heavy cream
- 8 ounces Baby Bella mushrooms
- 10 sprigs flat leaf parsley
- 6 sprigs tarragon
BROCCOLI CHEDDAR SCALLOPED POTATOES
By lbgtdep
Prep Time 10 mins Cook Time 50 mins Total Time 1 hr
- 3 Pounds Russett Potatoes
- 4 Tablespoons Butter
- 3 Cloves Garlic, Minced
- 1/4 Cup Flour
- 1 1/2 Teaspoons Salt
- 1/2 Teaspoon Pepper
- Paprika
- 3 Cups Milk
- 2 Cups Freshly Shredded Cheddar Cheese
- 1/2 Cup Freshly Grated Parmesan Cheese
- 2 Cups Broccoli Florets, Finely Chopped
Apple Fritters
By lbgtdep
Combine flour, sugar, salt, baking powder, cinnamon
- Glaze:
- 1 cup all purpose flour
- 1/4 cup sugar
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/3 cup milk
- 1 egg
- 1 cup chopped apple
- 2 cups powdered sugar
- 1 1/2 tablespoons milk
Cheesecake with Apricot-Blueberry Sauce
By lbgtdep
Don’t use frozen blueberries, which would bleed through the sauce
- CHEESECAKE
- 2 tablespoons unsalted butter, softened
- 1/2 cup graham cracker crumbs
- 4 8-ounce packages cream cheese, at room temperature
- 1 cup sugar
- 1 tablespoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 4 large eggs
- SAUCE
- 1 12-ounce jar apricot preserves
- 2 tablespoons water
- 3 tablespoons apricot brandy or plum brandy (Slivovitz)
- 1 cup blueberries
Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce
By lbgtdep
Makes: 4 servings Start to Finish: 30 mins
- 3/4 pound Bucatini or other fat spaghetti noodle
- 2 tablespoons extra-virgin olive oil
- 2 tablespoon cloves garlic, minced
- 2 pints red and/or yellow cherry tomatoes, halved
- 3/4 pound wild Patagonia or Gulf shrimp, peeled and deveined
- Generous pinch pinch crushed red pepper
- 6 ounces aged feta cheese, broken in pieces
- 1 handful basil, thinly sliced (about 1 cup sliced)
- Extra-virgin olive oil (optional)
- Aged feta cheese (optional)
Pop Corn Balls
By lbgtdep
Makes about 10 pop corn balls
- 8 C popped Pop Corn
- 1 C sugar
- 1/3 C light or dark corn syrup
- 1/3 C water
- 1/4 C Butter
- 1/2 t salt
- 1 t vanilla