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Chicken Tortilla Soup

Chicken Tortilla Soup

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1. In a large saucepan or Dutch oven, heat the vegetable oil over medium-low heat

  • 2 tablespoons vegetable oil
  • 1/4 cup minced white onion
  • 1/4 cup mined Anaheim pepper
  • 1 clove garlic, minced
  • 2 tablespoons cornstarch
  • 4 cups chicken broth
  • 1 cooked skinless, boneless chicken breast, cut into bite-size pieces
  • 1 cooked skinless, boneless chicken thigh, cut into bite-size pieces
  • 8 ounces mild cheddar cheese, shredded
  • 3 (6-inch) corn tortillas, minced
  • 2 tablespoons lime juice
  • 1/4 cup canned diced tomatoes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cayenne pepper
  • 1/4 teaspoon oregano
  • 1/4 teaspoon salt
  • Tortilla strips, optional, for garnish
4.4/5 (18 Votes)

Vanilla Malted Milk Cake and Frosting

Vanilla Malted Milk Cake and Frosting

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1. Adjust oven rack to middle position and heat oven to 350℉

  • Cake
  • INGREDIENTS
  • 4 4 4 large eggs, room temperature
  • 1/2 1/2 1/2 cup unsweetened coconut milk, from can at room temperature
  • 2 2 2 teaspoons vanilla extract
  • 1-3/4 1-3/4 1-3/4 cups (7 ounces) cake flour
  • 1-1/2 1-1/2 1-1/2 cups (10-1/2 ounces) granulated sugar
  • 3/4 3/4 3/4 cup (3-3/8 ounces) malted milk powder, preferably Horlicks
  • 2 2 2 teaspoons baking powder
  • 1 1 1 teaspoon fine sea salt
  • 16 16 16 tablespoons (8 ounces/2 sticks) unsalted butter, cut into 16 pieces and softened
  • DIRECTIONS
  • 3 3. to 1 to to 30 mixture, increase speed to medium-high and beat until light and fluffy, about 1 minute. Reduce speed to medium-low and add remaining egg mixture. Increase speed to medium-high and beat until incorporated, about 30 seconds.
  • Vanilla Malted Milk Frosting
  • INGREDIENTS
  • 1/4 1/4 1/4 cup coconut milk
  • 1-1/4 1-1/4 1-1/4 cups (5-5/8 ounces) malted milk powder, preferably Horlicks
  • 1-1/2 1-1/2 1-1/2 teaspoons vanilla extract
  • 24 24 24 tablespoons (12 ounces/3 sticks) unsalted butter, softened
  • 1-1/4 1-1/4 1-1/4 cups (5 ounces) confectioners’ sugar
  • 1/2 1/2 1/2 teaspoon fine sea salt
4.4/5 (27 Votes)

Bisquick® Pancake Bites

Bisquick® Pancake Bites

By

1 Heat oven to 350°F. Lightly spray 16 to 18 mini muffin cups with cooking spray

  • 1 cup Original Bisquick® mix
  • 1/2 cup milk
  • 1/4 cup real maple syrup
  • 1 egg
  • add whatever you like to them (bacon, cheese, etc) optional
  • Additional real maple syrup
  • Powdered sugar
4.4/5 (29 Votes)

Salmon-Stuffed Crab Cakes

Salmon-Stuffed Crab Cakes

By

Frank P. Melodia, Coastal Living APRIL 2004

  • 1 pound fresh lump crabmeat, drained
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely diced roasted red peppers
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon white pepper
  • 3 ounces smoked salmon
  • 1 cup panko (Japanese breadcrumbs)
  • 1/4 cup canola oil
  • Spicy Avocado Tartar Sauce
  • Garnish: fresh cilantro sprigs
4.7/5 (15 Votes)

Pecan Upside-Down Cake

Pecan Upside-Down Cake

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1. Preheat oven to 350°. 2

  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup plus 2 tablespoons whole buttermilk
  • 1 cup chopped pecans
  • 1/4 cup unsalted butter, melted
  • 1 cup firmly packed light brown sugar
  • 1/4 cup heavy whipping cream
  • 1 cup pecan halves
  • 1 recipe Brown-Sugar Brandy Sauce
4.4/5 (19 Votes)

Cannoli filling

Cannoli filling

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Drain your ricotta, if necessary, and place it in a medium sized bowl

  • optional ingredients you can also add:
  • 2 cups of whole milk Ricotta (drain with a strainer if it has excess liquid.)
  • 3/4 cups powdered sugar
  • 1/2 tsp vanilla
  • 1/2 cup semi sweet chocolate chips (can also use mini chocolate chips.)
  • 1/2 cup heavy cream
  • 1 tbs lemon zest
  • 1/2 tsp cinnamon
0/5 (0 Votes)

Spaghetti Pie

Spaghetti Pie

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1 Toss spaghetti with olive oil in large bowl

  • 6 oz. spaghetti, cooked
  • 2 Tbsp. olive oil
  • 2 eggs, well beaten
  • 3/4 cup (3 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese, divided
  • 1 cup Sargento® Whole Milk Ricotta Cheese
  • 1 cup pasta sauce
  • 1/2 cup (2 oz.) Sargento® Traditional Cut Shredded Mozzarella Cheese
4.4/5 (21 Votes)

Brown Butter Pumpkin Cupcakes with Salted Caramel Frosting

Brown Butter Pumpkin Cupcakes with Salted Caramel Frosting

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1. To make the brown butter pumpkin cupcakes: preheat oven to 325 degrees F

  • For the Brown Butter Pumpkin Cupcakes:
  • 3/4 cup unsalted butter, at room temperature
  • 1 2/3 cups all-purpose Gold Medal flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup canned pumpkin puree (not pie filling)
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • For the Salted Caramel Frosting:
  • Salted Caramel Sauce:
  • 2 cups granulated sugar
  • 12 tablespoons unsalted butter, at room temperature, cut into pieces
  • 1 cup heavy cream, at room temperature
  • 1 tablespoon fleur de sel or Maldon sea salt flakes
  • Frosting:
  • 3/4 cup butter, at room temperature
  • 2 cups powdered sugar
  • 1/2 cup salted caramel sauce
4.5/5 (23 Votes)

Maple Salmon

Maple Salmon

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In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper

  • 1/4 cup maple syrup
  • 2 tablespoons soy sauce
  • 1 clove garlic, minced
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon ground black pepper
  • 1 pound salmon
4.4/5 (7 Votes)

Breakfast-in-a-Muffin Recipe

Breakfast-in-a-Muffin Recipe

By

Preheat oven to 400°. Line 12 muffin cups with paper liners

  • 1/3 pound bulk Italian sausage
  • 3 Eggland's Best Eggs
  • 1/8 teaspoon seasoned salt
  • 1/8 teaspoon pepper
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 3/4 cup shredded cheddar cheese, divided
4.3/5 (15 Votes)