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Recipes
PORK MARSALA
By curly
In a shallow bowl, mix flour and pepper
- 1/3 cup whole wheat flour
- 1/2 teaspoon pepper
- 6 boneless pork loin chops (4 ounces each)
- 1 tablespoon olive oil
- 2 cups sliced fresh mushrooms
- 1/3 cup chopped onion
- 2 turkey bacon strips, chopped
- 1/4 teaspoon minced garlic
- 1 cup marsala wine or additional reduced-sodium chicken broth
- 5 teaspoons cornstarch
- 2/3 cup reduced-sodium chicken broth
WARM CHOCOLATE MELTING CUPS
By curly
In a small saucepan, combine 3/4 cup sugar, cocoa, flour and salt
- 1-1/4 cups sugar, divided
- 1/2 cup baking cocoa
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 3/4 cup water
- 3/4 cup plus 1 tablespoon semisweet chocolate chips
- 1 tablespoon brewed coffee
- 1 teaspoon vanilla extract
- 2 eggs
- 1 egg white
- 10 fresh strawberry halves, optional
ITALIAN CHICKEN ORZO SOUP
By curly
Heat oil in a Dutch oven over medium-high heat until hot
- 1 Tbsp olive oil
- 1/2 cup chopped onion
- 1 cup sliced carrot
- 1 1/2 cups cubed cooked chicken
- 7 oz (1 cup) uncooked orzo or rosamarina (rice-shaped)
- pasta
- 1/2 tsp dried Italian seasoning
- 3 (14.5) oz cans ready-to-serve chicken broth
- 1 1/2 cups milk
- 2 Tbsps flour
- 1 cup frozen cut green beans, thawed
SHEPHERD'S PIE (RACHAEL RAY)
By curly
In a large pot boil potatoes in salted water until tender, about 12 minutes
- 2 pounds potatoes, such as russet, peeled and cubed
- Salt and freshly ground black pepper
- 1 T extra-virgin olive oil
- 1 ¾ pounds ground beef
- 1 carrot, peeled and chopped
- 1 onion, chopped
- 2 Tbsps butter
- 2 Tbsps all-purpose flour
- 1 cup beef stock or broth
- 2 tsps Worcestershire sauce
- ½ cup frozen peas
- 2 Tbsps sour cream or softened cream cheese
- 1 large egg yolk
- ½ cup cream (vegetable or chicken broth may be substituted)
- 1 tsp sweet paprika
RICE KRISPIES TREATS
By curly
1) Melt margarine in large saucepan over low heat
- 6 cups KELLOGG’S RICE KRISPIES cereal
- 3 tablespoons margarine or butter
- 1 package (10 oz, about 40) regular marshmallows or 4 cups miniature marshmallows
CHEDDAR TATERS - From: Mandy Lowe
By curly
1. In a large bowl, combine the first six ingredients
- 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
- 1 can (12 ounces) evaporated milk
- 1 cup (8 ounces) sour cream
- 1/2 cup butter or margarine, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 package (32 ounces) frozen Tater Tots
- 1 1/2 cups (6 ounces) shredded cheddar cheese
- 1 cup crushed potato chips
TJs FUDGE
By curly
Line the bottom of an 8 inch square baking pan with waxed or parchment paper
- 1 TJs Pound Plus Semisweet Chocolate Bar, chopped into pieces
- 4 Tbsps (1/2 stick) unsalted butter
- 1 bottle TJs organic sweetened condensed milk
- 3/4 tsp salt
- 3/4 cup toasted pecan pieces (or walnut)
ALMOND-BACON CHEESE CROSTINI
By curly
Place bread slices on an ungreased baking sheet
- 1 French bread baguette (1 pound) cut into 36 slices
- 2 cups (8 oz) shredded Monterey Jack cheese
- 2/3 cup mayonnaise
- 1/2 cup sliced almonds, toasted
- 6 bacon strips, cooked and crumbled
- 1 green onion, chopped
- Additional toasted almonds, optional
CREAMY CAESAR SALAD DRESSING
By curly
Juice lemon to measure 2 tablespoons of juice
- 1 lemon
- 3/4 tsp Dijon mustard
- 3/4 tsp Worcestershire sauce
- 1 garlic clove, pressed
- 1/2 tsp black pepper
- 1/4 cup mayonnaise
- 1/2 cup vegetable oil or olive oil
- 1/4 cup fresh parmesan cheese, grated
ITALIAN MACARONI PIE
By curly
Heat oven to 350 degrees. Grease 10-inch pie pan or 9-inch square pan
- 1 7-oz pkg Creamettes elbow macaroni (2 cups uncooked)
- 1 pound ground beef
- ¼ cup sliced celery
- 1 15-1/2 oz. jar prepared spaghetti sauce
- 1 4.5 oz jar sliced mushrooms, drained
- 2 eggs, slightly beaten
- 1/3 cup grated parmesan cheese
- ½ tsp garlic salt
- grated parmesan cheese