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CHEESY LEFTOVER MASHED POTATO PANCAKES

CHEESY LEFTOVER MASHED POTATO PANCAKES

By

This is for three servings

  • 3 cups chilled leftover mashed potatoes
  • 2/3 cup shredded cheddar cheese
  • 2 Tablespoons chopped scallions, green and white parts
  • 1 egg, lightly beaten
  • 3 Tablespoons plus 1/2 cup all-purpose flour
  • Vegetable oil, for pan-frying
  • Sour cream, for serving
4.5/5 (45 Votes)

Rotel Chicken Spaghetti

Rotel Chicken Spaghetti

By

Cut up chicken into bite size pieces

  • 3-4 large boneless chicken breasts (or rotisserie chicken)
  • 1 can (10 3/4 ounce) Cream of Chicken Soup
  • 1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
  • 1 clove garlic, minced
  • 2 chopped onions
  • 1 red or green bell pepper
  • 1 tablespoon garlic olive oil
  • 1 – 8 ounce Velveeta cheese, cubed
  • 8 ounces spaghetti, cooked and drained
4.7/5 (3 Votes)

Kimchi Fried Rice w/Fried Egg - Barefoot Contessa

Kimchi Fried Rice w/Fried Egg - Barefoot Contessa

By

Heat 1/2 of olive oil in a large nonstick skillet over medium heat

  • 1 T extra-virgin olive oil
  • 1/4 cup finely chopped yellow onion
  • 1 small garlic clove, finely minced
  • Coarse salt
  • 1/2 cup finely chopped kimchi
  • 1 teaspoon soy sauce
  • 1 cup day-old cooked rice, at room temperature
  • 1 very good egg
  • 1 scallion, white and light green parts only, very thinly sliced
  • 1 generous pinch coarse Korean chili powder
4.2/5 (13 Votes)

Zucchini, Squash and Corn Casserole

Zucchini, Squash and Corn Casserole

By

Preheat oven to 350°. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat...

  • 1 1/2 pounds yellow squash, cut into 1/4-inch-thick slices
  • 1 1/2 pounds zucchini, cut into 1/4-inch-thick slices
  • 1/4 cup butter, divided
  • 2 cups diced sweet onion $
  • 2 garlic cloves, minced
  • 3 cups fresh corn kernels $
  • 1 1/2 cups (6 oz.) freshly shredded white Cheddar cheese
  • 1/2 cup sour cream $
  • 1/2 cup mayonnaise $
  • 2 large eggs, lightly beaten $
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon table salt
  • 1 1/2 cups soft, fresh breadcrumbs, divided
  • 1 cup freshly grated Asiago cheese, divided
4.4/5 (17 Votes)

Cheese Steak Sandwiches - Pioneer Woman

Cheese Steak Sandwiches - Pioneer Woman

By

Heat 2 tablespoons of the butter in a large skillet over medium-high heat

  • 6 tablespoons butter
  • 1 1/2 pounds thinly shaved good-quality deli roast beef
  • Few dashes Worcestershire sauce
  • 1 yellow onion, sliced thick
  • 1 green bell pepper, sliced thick
  • 1 red bell pepper, sliced thick
  • 1 yellow bell pepper, sliced thick
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • One 15-ounce jar processed cheese sauce or spread, such as Cheez Whiz
  • 6 deli rolls, halved
  • Serving suggestions: spicy mustard, horseradish or hot sauce, optional
4/5 (1 Votes)

Chicken Pot Pie Soup - Instant Pot

Chicken Pot Pie Soup - Instant Pot

By

Save to My Favorites Original Recipe 3

  • 2 to 3 chicken breasts, cubed (about 1 pound) depends how much chicken you prefer
  • 1/2 small to med. onion, diced
  • 3 ribs of celery, chopped
  • 3 large carrots, sliced thick
  • 3 small potatoes, cubed (not too small so they don't over cook)
  • 2 tablespoons butter or ghee
  • A dash or 2 of poultry seasoning
  • 1/2 teaspoon salt or season to taste ( You can also use Season All instead)
  • 1/4 teaspoon pepper or season to taste
  • 12 oz. bag uncooked dry square pot pie noodles( I used Pennsylvania Dutch brand.)
  • 7 cups chicken broth (heated up in microwave to speed up the pressure) or 7 cups of water mixed with 7 teaspoons of Chicken Base ( made with hot water) I added some chicken base to my chicken broth to make the chicken flavor more intense
  • 1 10-oz bag frozen mixed vegetables, thawed and warmed
4.5/5 (10 Votes)

Chicken Tortilla Casserole

Chicken Tortilla Casserole

By

Trisha Yearwood

  • CHICKEN GRAVY:
  • 4 boneless, skinless chicken breasts
  • Salt
  • Chicken Gravy, recipe follows
  • 1 cup canned green chiles, chopped and drained
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1 cup sour cream
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking spray
  • Twenty-four 6-inch corn tortillas
  • 3 cups shredded Cheddar
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1 cup milk
  • Salt and pepper
4.5/5 (2 Votes)

Sauteed Asparagus and Snap Peas

Sauteed Asparagus and Snap Peas

By

Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces

  • 1 pound asparagus
  • 3/4 -pound sugar snap peas
  • 2 tablespoons good olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Red pepper flakes, optional
  • Sea salt, for serving
4.4/5 (5 Votes)

Squash Casserole

Squash Casserole

By

Southern Living NOVEMBER 2011

  • 4 pounds yellow squash, sliced
  • 1 large sweet onion, finely chopped
  • 1 cup (4 oz.) freshly shredded Cheddar cheese
  • 1 cup mayonnaise
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon garlic salt
  • 1 teaspoon freshly ground pepper
  • 2 large eggs, lightly beaten
  • 2 cups soft, fresh breadcrumbs, divided
  • 1 1/4 cups (5 oz.) freshly shredded Parmesan cheese, divided
  • 2 tablespoons butter, melted
  • 1/2 cup crushed French fried onions
4.3/5 (12 Votes)

Beef and Bean Burritos - Pioneer Woman

Beef and Bean Burritos - Pioneer Woman

By

Serve with Jumbo Pico!

  • 1 medium onion, diced
  • 2 pounds ground beef
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground oregano
  • 1/4 teaspoon salt
  • Three 7-ounce cans Mexican tomato sauce (I use El Pato brand) or enchilada sauce
  • One 28-ounce can refried beans
  • 3/4 cup grated Cheddar, plus extra for sprinkling
  • 12 burrito-size flour tortillas
  • 1/2 cup fresh cilantro leaves
4.3/5 (17 Votes)