Tonya370's profile page
Recipes
Chicken Bacon Wraps
By tonya370
Preheat oven to 350°F. Cut chicken breasts into 1-inch cubes
- 1 1/2 lbs boneless skinless chicken breasts
- 1 (1 lb) package sliced bacon
- 3/4 cup firmly packed brown sugar
- 2 tablespoons chili powder
- cayenne pepper
Cream Cheese Roll-ups
By tonya370
Mix all ingredients. Spread onto flour tortillas
- 2 blocks softened cream cheese
- 6-8 green onions, chopped
- 1 small can diced green chilis
- 1 small can chopped black olives
- 1/4 cup mayo
- 1/2 sour cream
- dash of tobasco
Spaghetti Aglio E Olio
By tonya370
Bring a large pot of water to a boil
- Kosher salt
- 1 pound dried spaghetti, such as DeCecco
- 1/3 cup good olive oil
- 8 large garlic cloves, cut into thin slivers
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup minced fresh parsley
- 1 cup freshly grated Parmesan cheese, plus extra for serving
Curry Chicken Salad
By tonya370
I like to serve these with the chicken salad in pita pockets with sprouts, avacodo and tomato
- 1 3/4 cups chicken broth
- 1 1/2 lb skinless boneless chicken breast
- 1/2 cup mayonnaise
- 1/3 cup plain yogurt
- 5 teaspoons curry powder
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4-5 chopped green onion
- 1/2 cup craisins
- 1/4 cup chopped parsley
- 1/2-3/4 cup chopped or sliced almonds
Homemade Chai
By tonya370
Preparation Combine first 5 ingredients in medium saucepan
- 2-inch piece fresh ginger, cut into thin rounds
- 2 cinnamon sticks
- 2 teaspoons black peppercorns
- 10 whole cloves
- 6 cardamom pods
- 6 cups cold water
- 6 bags of black tea (preferably Darjeeling)
- 2 cups whole milk
- 1/2 cup (packed) golden brown sugar
Fish Taco Platter
By tonya370
The Baja Cream sauce and Salsa Verde are family favorites and I often make just those two for any Mexican night at
- Pickled Red Onion and Jalapeños
- 1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise
- 5 whole small jalapeños
- 2 cups seasoned rice vinegar
- 3 tablespoons fresh lime juice
- 1 tablespoon coarse kosher salt
- Baja cream
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons fresh lime juice
- 1 teaspoon (packed) finely grated lime peel
- Pinch of salt
- Tomatillo Salsa Verde
- 12 ounces tomatillos,* husked, stemmed, divided
- 4 green onions, white and green parts separated
- 1 jalapeño chile
- 2 garlic cloves, unpeeled
- 1 1/4 cups (packed) fresh cilantro leaves
- 1 tablespoon (or more) fresh lime juice
- Fish
- 2 cups buttermilk
- 1/2 cup chopped fresh cilantro
- 3 tablespoons hot pepper sauce
- 3 teaspoons coarse kosher salt, divided
- 1 tablespoon fresh lime juice
- 2 pounds skinless halibut, sea bass, or striped bass fillets, cut into 1/2x1/2-inch strips
- 16 corn tortillas
- 2 cups self-rising flour
- Vegetable oil (for frying)
- Fresh salsa
- Guacamole
- CABBAGE (shredded)
Hot Artichoke Dip
By tonya370
PREHEAT oven to 350°F. Mix all ingredients
- 1 can (14 oz.) artichoke hearts, drained, chopped
- 1 pkg. (8 oz.) ATHENOS Traditional Feta Cheese, crumbled
- 1 cup KRAFT Mayo Real Mayonnaise
- 1/2 cup DI GIORNO Shredded Parmesan Cheese
- 1 jar (2 oz.) diced pimientos, drained
- 1 clove garlic, minced
Cheeseburger Rice
By tonya370
Brown 1 lb. ground beef with chopped onion in large non-stick skillet; drain
- beef
- ketchup
- mustard
- rice
- cheese
- onion
Butternut Squash and Hazelnut Lasagne
By tonya370
Make filling: Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, unti...
- For squash filling
- 1 large onion, chopped
- 3 tablespoons unsalted butter
- 3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 4 teaspoons chopped fresh sage
- 1 cup hazelnuts (4 oz), toasted , loose skins rubbed off with a kitchen towel, and coarsely chopped
- For sauce
- 1 teaspoon minced garlic
- 3 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 5 cups milk
- 1 bay leaf (not California)
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- For assembling lasagne
- 1/2 lb fresh mozzarella, coarsely grated (2 cups)
- 1 cup finely grated Parmigiano-Reggiano (3 oz)
- 12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb)
- print a shopping list for this recipe