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Recipes
Southwest Chicken & Rice
By Mague
In Deep Covered Cranberry Baker, place chicken
- 2 Boxes Rice A Roni Chicken Flavor
- 1 1/2 lbs of Boneless Skinless Chicken Breast
- 6 oz Velveeta Cheese
- 1 med onion / 1 Red Sweet Pepper
- 2 tbsp of Southwest Seasoning Mix
- 3 1/2 cups of water
- 2 tbsp of Garlic Infused Canola Oil
Rib Eye Steak with Onion Blue Cheese Sauce
By Mague
Preheat the grill to a high heat or light your outdoor grill
- 4 rib eye steaks (about 5 ounces each)
- Salt and freshly ground black pepper
- 1 stick softened butter
- 1 large yellow onion, sliced
- 1 cup heavy cream
- 3 to 4 tablespoons Worcestershire sauce
- 3/4 cup crumbled blue cheese
Lemony Gingertinis
By Mague
1. Zest lemons using Microplane® Adjustable Fine Grater
- 2 lemons, divided
- 1 2 1/2-in. (6-cm) piece fresh gingerroot (about 2 oz/60 g), peeled
- 1/4 cup (50 mL) sugar
- 1 can (12 oz) frozen lemonade concentrate
- 4 cups (1 L) chilled club soda
- 1 cup (250 mL) lemon-flavored vodka (optional)
- 1/2 cup (125 mL) lemon sorbet
Lemon-Cherry Crumble Cake
By Mague
1. For crumb topping, coarsely chop almonds using Food Chopper
- 1/2 cup (125 mL) sliced almonds
- 1 pkg (18.25 oz or 510 g) yellow cake mix, divided
- 1/2 cup (125 mL) butter (1 stick), melted and divided
- 1 lemon
- 1 container (8 oz or 250 mL) sour cream
- 1 egg
- 1 can (12 oz) cherry cake and pastry filling (see Cook's Tips)
- Vanilla ice cream (optional)
Moroccan Chicken Pasta
By Mague
Place 4 cups of water in Rice Cooker Plus, place in microwave uncovered for 5 minutes
- 2 boxes of Olive Oil and Herb Pasta-roni
- 1 Red Bell Pepper
- 1 small red Onion
- 1 1/2 - 2 lbs boneless, skinless Chicken Breasts
- 2 Tbs. Moroccan Rub
- 1 Tbs. Olive Oil
- 1 Tbs. Garlic Infused Canola Oil
Easy Peach Cobbler
By Mague
Preheat oven to 375 degrees
- 1-cup flour 1/2 cup butter or margarine
- 1-cup sugar 1 tsp. baking powder
- 1/2 cup milk 29 oz. can sliced peaches with juice
Tiramisu Brownie Trifle
By Mague
1. Preheat oven to 375°F
- 1 pkg (18-21 oz) fudge brownie mix (plus ingredients to make brownies)
- 1 container (16 oz) frozen whipped topping, thawed, divided
- 2 bars (1.45 oz each) dark chocolate candy, divided
- 1/2-1 cup coffee liqueur (see Cook's Tip), divided
- 1/2 cup water
- 3 tbsp instant coffee granules
- 2 pkg (8 oz each) cream cheese, softened
- 1 pkg (3.3 oz) vanilla instant pudding and pie filling
Microwave Chicken Fettuccini Alfredo
By Mague
Drizzle oil on bottom of Baker
- 1 pound – 1 1/2 pounds boneless, skinless chicken breast
- 1 clove garlic
- Salt and pepper
- Uncooked fettuccini noodles
- Bottled Alfredo sauce
- Fresh block parmesan cheese
- Dried parsley
Microwave BBQ Chicken
By Mague
1. Rub oil on to chicken and then rub thoroughly with Barbeque Rub
- Garlic Infused Canola Oil® (or olive oil and a couple of cloves of garlic pressed in)
- 3 or 4 chicken breasts.
- Pampered Chef Smoky Barbecue Rub
Pasta Primavera
By Mague
1. Break noodles in half. Combine noodles, broth, cream, garlic pressed with the Garlic Press and rub in Deep Cover...
- 8 oz (250 g) uncooked spaghetti noodles
- 2 1/4 cups (550 mL) chicken broth
- 1 cup (250 mL) heavy whipping cream
- 4 garlic cloves, pressed
- 1 tbsp (15 mL) Lemon Pepper Rub
- 2 medium carrots, peeled
- 1 medium red bell pepper
- 2 oz (60 g) cream cheese, softened
- 2 oz (60 g) Parmesan cheese, grated (about 1/2 cup/125 mL), divided
- 2 cups (500 mL) fresh small broccoli florets
- 1 cup (250 mL) sugar snap peas, trimmed
- 2 tbsp (30 mL) chopped fresh parsley