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Recipes
Microwave Quick 2-Bean 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 lean ground beef
- 2 tablespoons PC Basil Blend Canola oil (OR olive or canola)
- 3 garlic cloves, pressed
- 3/4 teaspoon salt
- 2 tablespoons PC 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
Easy Tortellini Toss
By Mague
1. Combine butter and flour in Classic Batter Bowl; whisk until smooth
- 3 tbsp butter, melted
- 3 tbsp all-purpose flour
- 1 garlic clove, pressed
- 1 cup 2% milk
- 2 1/2 oz Parmesan cheese, grated (about 2/3 cup)
- 1 (8 oz) slice deli ham (1/2 in. thick)
- 1/2 tsp coarsely ground black pepper
- 1 bag (16 oz) frozen cheese-filled tortellini
- 1 can (14.5 oz) chicken broth
- 6 cups loosely packed fresh baby spinach leaves
Chicken Tips
By Mague
CHICKEN TIPS- take out of the microwave when it has reached 165 degrees
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Buffalo Chicken Dip
By Mague
Flatten/pound chicken breasts using the flat side of the Meat Tenderizer
- 1 1/2 - 2 lbs boneless, skinless chicken breasts
- 2 blocks (8oz each) of 1/3 less fat cream cheese, softened
- 1 cup Hidden Valley ranch salad dressing
- 2 cups sharp, shredded cheddar cheese
- 5-6 oz Texas Pete hot sauce
Taco Soup
By Mague
Place burger and chopped onion to Deep Covered Baker
- 1 pound lean ground beef
- 1 small yellow onion
- 1 package taco seasoning mix
- 1 can (15 ounces) whole kernel corn, undrained
- 1 can (15 ounces) beans in chili sauce, undrained
- 1 can Rotel chilis and diced tomatoes, undrained
- 1 can tomato soup
- 1 soup can of water
Pastry Cream Filling
By Mague
In saucepan, blend all ingredients except vanilla
- 3 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 6 tablespoons sugar
- 1 cup half & half or 1/2 cup whipping (heavy) cream plus 1/2 cup whole milk
- 4 egg yolks
- 1 teaspoon pure vanilla extract
Mexican Chicken Lasagna
By Mague
1. Chop cilantro with Chef's Knife
- 1/4 cup lightly packed fresh cilantro leaves
- 1 pkg (8 oz) cream cheese
- 2 cups (8 oz) shredded Monterey Jack cheese, divided
- 1 medium onion (about 2/3 cup chopped)
- 1 can (28 oz) enchilada sauce
- 12 (6-in.) corn tortillas
- 3 cups diced or shredded cooked chicken
- Additional chopped fresh cilantro leaves (optional)
Chicken as a Base
By Mague
Wash chicken and remove fat
- 1 – 1 1/2 pounds boneless, skinless chicken breasts
- Salt, pepper and other seasonings as desired
Pan-Seared Chicken Breasts with Creamy Lemon Sauce
By Mague
Cook chicken. 1. Cut lemon into four ¼-in
- lemon
- bone-in, skin-on chicken breasts
- orzo pasta
- spinach leaves
- Greek Rub
Cappuccino Mousse Trifle
By Mague
1. Cut pound cake into 1-in
- 1 (16-oz) thawed frozen prepared pound cake (or 2 frozen prepared pound cakes, 298 g each)
- 2 1/2 cups (625 mL) cold milk
- 1/3 cup (75 mL) instant coffee granules
- 2 pkgs (3.4 oz/102 g each) vanilla instant pudding and pie filling
- 2 containers (8 ounces each) frozen whipped topping, thawed, divided (6 cups/1.5 L)
- 1 square (1 oz/30 g) semi-sweet chocolate for baking
- 1/4 tsp (1 mL) ground cinnamon