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Recipes
Quick Apple Crist
By Mague
Peel, core, and slice apples using Apple Peeler/Corer/Slicer
- 10 small Granny Smith apples
- 1 yellow cake mix
- 4 tablespoons sugar
- 2 tablespoons ground cinnamon
- 1 stick margarine or butter
- 1 cup walnuts or pecans, shelled
Microwave Quick Turkey Chili
By Mague
1. Using Food Chopper, chop onion and jalapeño pepper
- 1 cup chopped onion
- 1 jalapeño pepper, seeded and chopped
- 1 cup diced green bell pepper
- 1 pound 99% lean ground turkey
- 2 tablespoons olive or canola oil
- 3 garlic cloves, pressed
- 3/4 teaspoon salt
- 2 tablespoons Pampered Chef Southwestern Seasoning Mix
- 2 tablespoons all-purpose flour
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (16 ounces) chili beans in sauce, undrained
- 1/2 cup hot water
Southwestern Chicken Salad
By Mague
(Dressing) * Measure salad dressing with Easy Adjustable Measuring Cup
- 1 1/2 cups ranch salad dressing = a 16 ounce bottle
- 1 fresh jalapeno pepper
- 1 lime, cut in half
- 4 tsp. taco seasoning mix
- 1 small yellow or red onion
- 1 1/2 pounds boneless, skinless chicken breast
- 1 clove fresh garlic
- 1 head iceberg, green leaf, or romaine lettuce
- 3 Roma tomatoes
- 1 fresh cucumber
- 1 green bell pepper
- 1 can (14 ounces) black beans
- 1 block (8 ounces) cheddar cheese
- 1 bag tortilla chips
- Salsa for garnish
Cuban Pork Chops with Mojo
By Mague
In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar
- 1 cup plus 1/4 cup orange juice, divided
- 1/2 cup plus 1/4 cup fresh lime juice, divided
- 1/4 cup vinegar
- 4 (1-inch-thick) bone-in pork chops
- 1 tablespoon black pepper
- 2 tablespoons kosher salt
- 1 1/2 teaspoons ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 3 tablespoons canola oil
- 1/4 cup chopped red onion
- 2 cloves garlic, chopped
- 1/4 cup white wine
- 1 cup watercress, for garnish
- 1 Roma tomato, chopped, for garnish
- 1/2 avocado, sliced, for garnish
Loaded Baked Potato Chowder
By Mague
1 Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker
- 3 large baking potatoes (about 2 1/2 lbs)
- 3 1/2 cups milk, divided
- 4 oz cream cheese, softened
- 2 tbsp butter
- 2-3 green onions with tops (1/4 cup sliced)
- 4 oz sharp cheddar cheese, grated
- 1 1/2 tsp salt
- 1/2 tsp coarsely ground black pepper
- Optional toppings such as chopped cooked bacon,
- Sour cream or steamed broccoli florets
Greek Chicken
By Mague
Drizzle oil on bottom of Baker
- 1 pound – 1 1/2 pounds boneless, skinless chicken breast
- Pampered Chef Greek Rub
- Medium red onion
- Orzo
- 15 ounce can crushed tomatoes
- Fresh block Parmesan cheese
Autumn Risotto with Chicken & Cranberries
By Mague
1. Combine cranberries and hot water in Small Batter Bowl; set aside
- 1 cup (250 mL) sweetened dried cranberries
- 2 cups (500 mL) hot water
- 1 medium onion
- 1 cup (250 mL) uncooked Arborio rice (see Cooks Tip)
- 1 tbsp (15 mL) olive oil
- 2 3/4 cups (675 mL) chicken stock
- 3/4 cup (175 mL) dry white wine such as Chardonnay
- 1/2 tsp (2 mL) each salt and coarsely ground black pepper
- 1/2 cup (125 mL) blanched slivered almonds
- 2 stalks celery
- 2 oz (60 g) cream cheese
- 2 cups (500 mL) diced cooked chicken or turkey breasts
- 1/4 cup (50 mL) finely chopped fresh parsley (optional)
Black Forest Trifle
By Mague
1. Preheat oven to 350°F
- 1 pkg (18-21 oz) brownie mix (plus ingredients to make cake-like brownies)
- 2 bars (1.55 ounces each) milk chocolate candy, divided
- 3 cups cherry pie filling
- 1 tsp almond extract
- 1/2 cup cranberry-cherry juice
- 2 cups cold 2% milk
- 2 pkg (3.3 oz each) white chocolate instant pudding and pie filling
- 1 container (8 oz) frozen whipped topping, thawed
Tempting Tuna Casserole
By Mague
1. Combine noodles and broth in Round Covered Baker
- 4 oz (125 g) uncooked elbow macaroni noodles
- 1 cup (250 mL) chicken broth
- 1/2 can (10.7 oz/284 mL) condensed cream of celery soup (about 1/2 cup/125 mL)
- 1/4 cup (50 mL) sour cream
- 2 tbsp (30 mL) milk
- 1 can (5 oz or 170 g) water-packed tuna, drained and flaked
- 1/2 cup (125 mL) shredded cheddar cheese, divided
- 1/4 cup (50 mL) thinly sliced celery
- 1 1/2 tbsp (22 mL) finely chopped onion
- 1 tbsp (15 mL) finely chopped fresh parsley
- 1/4 tsp (1 mL) coarsely ground black pepper
- 3/4 cup (175 mL) frozen peas, thawed
- 2 vine-ripened tomatoes, seeded and diced
Roasted Chicken Dinner
By Mague
Cook at 375 for 90 minutes (uncover last 30 minutes), temperature should register 180F
- Buy a 4.5 pound chicken and rub it down with Pampered Chef’s Garlic Infused Canola Oil. Then sprinkle with PC’s Bell Pepper & Herb Rub or Rosemary & Herb.