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Recipes
Asian Beef Stew
By lindaauman
1. In 5- to 5 1/2-quart slow cooker, layer onion, beef, celery and carrots
- 2 large onions, sliced
- 2 pounds round steak, sliced for stir-fry
- 2 ribs celery, sliced 1/4 inch thick
- 1 cup peeled baby carrots
- 1 cup orange juice
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 1/2 teaspoons Chinese five spice powder
- 1 teaspoon Asian chili paste
- 3 tablespoons cornstarch
- 1 10 ounce package frozen peas, thawed
- 6 cups cooked white rice
Spicy Roasted Vegetable Macaroni and Cheese
By lindaauman
Directions: Preheat oven to 400 degrees F
- 1 cup broccoli florets, chopped into small chunks
- 1/2 red pepper, diced
- 1 yellow squash, quartered and diced
- 10 baby carrots, sliced thinly
- 2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.)
- 1/4 cup olive oil
- 1 garlic clove, minced
- 3 Tbsp. all-purpose flour
- 1 1/2 cups milk
- 2 cups (8 oz.) Shredded Sharp Cheddar Cheese
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. cayenne pepper
- Salt and pepper, to taste
- 2 Tbsp. panko breadcrumbs
Chicken Pot Pie
By lindaauman
From The Pioneer Woman
- 4 Tablespoons Butter
- 1/2 cup Finely Diced Onion
- 1/2 cup Finely Diced Carrot
- 1/2 cup Finely Diced Celery
- 3 cups Shredded Cooked Chicken Or Turkey
- 1/4 cup Flour
- 3 cups Low-sodium Chicken Broth, Plus More If Needed
- Splash Of White Wine (optional)
- 1/4 teaspoon Turmeric
- Salt And Pepper, to taste
- Chopped Fresh Thyme To Taste
- 1/4 cup Half-and-half Or Cream
- 1 whole Unbaked Pie Crust
- 1 whole Egg
- 2 Tablespoons Water
Coconut Cream Poke Cake
By lindaauman
Preheat oven to 350°F. Spray a 9x13-in
- 1 box (15.25 oz.) White Cake mix (any brand)
- 3 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 small box (3.4 oz.) coconut cream instant pudding
- 1 teaspoon vanilla
- 1 can (15 oz.) cream of coconut
- 1 can (14 oz.) sweetened condensed milk
- 8 oz. container of Cool Whip, thawed
- Sweetened coconut flakes
Sour Cream Noodle Bake
By lindaauman
This classic dish is a hearty meal that the whole family will love
- 1 1/4 pound ground chuck
- 1 can (15-ounce) tomato sauce
- 1/2 teaspoon salt
- Freshly ground black pepper
- 8 ounces, weight egg noodles
- 1/2 cup sour cream
- 1 1/4 cup small curd cottage cheese
- 1/2 cup sliced green onions (less to taste)
- 1 cup sharp Cheddar cheese, grated
Grilled Chicken and Strawberry Salad Wrap - Pioneer Woman
By lindaauman
For the balsamic vinaigrette: Whisk together the olive oil, vinegar and salt and pepper to taste in a small bowl
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- Salt and freshly ground black pepper
- 1 boneless, skinless chicken breast
- 8 ounces mixed salad greens
- 1/4 cup pecans, chopped
- 6 medium strawberries, hulled and quartered
- 1 green onion, sliced (white and light green parts)
- 4 ounces goat cheese, crumbled
- 4 large whole wheat tortillas
Baby Back Ribs in an Instant Pot
By lindaauman
Fall of the bone tender, moist Baby Back Ribs made quick using a pressure cooker
- 3 to 4 pounds rack baby back ribs
- Rib rub
- 1 cup water
- to Sauce, your favorite, enough to coat the ribs. (I love Sweet Baby Rays)
Beef with Snow Peas Stir Fry - Pioneer Woman
By lindaauman
This is one of Ree Drummond's 16-minute meals
- 1 cup soy sauce, low-sodium
- 6 tablespoons sherry or cooking sherry
- 2 tablespoons cornstarch
- 4 tablespoons brown sugar
- 1 tablespoon ginger, peeled and minced fresh
- 1 1/2 pounds flank steak (or flatiron, or London broil), trimmed of fat and sliced very thin against the grain
- 3 tablespoons peanut or olive oil
- 8 ounces fresh snow peas, trimmed
- 1 large red bell pepper, sliced thin
- 2 garlic cloves, minced
- 1 medium onion, sliced thin
- 1/2 cup mushrooms, sliced
- 1/4 cup carrots, shredded
- Crushed red pepper
- Jasmine or long grain rice
Pickled Beets - Canned
By lindaauman
Makes about 6 pints of homemade pickled beets
- 1 1/2 teaspoons salt
- 2 cups apple cider vinegar
- 2 cups water
- 2 cups granulated sugar
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice
- 1 tablespoon ground cinnamon
- 7 pounds sliced, cooked, beets, around 10 cups
- Pint jars, lids and bands.
Marinated Vegetable Salad - Trisha Yearwood
By lindaauman
Bring the sugar and vinegar to a boil in a medium saucepan
- 1 cup sugar
- 1 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon salt
- 16 ounces frozen cut green beans, defrosted and drained, or fresh green beans
- 16 ounces frozen green peas, defrosted and drained, or fresh shelled green peas
- 1 1/2 cups thinly chopped celery (about 4 stalks)
- One 2-ounce jar chopped pimientos
- 2 small sweet onions, thinly sliced
- 1 red bell pepper, cored, seeded and chopped