Debpeye's profile page
Recipes
Chili
By Debpeye
Brown onions in oil in a Dutch oven
- 1 1/2 lbs. hamburger
- 2 tablespoons oil
- 1-cup onions, chopped
- 3 teaspoons black pepper
- 1/2 cup water
- 1 large can tomato puree
- 3 tablespoons chili powder
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1 – 8 oz. can tomato paste or ketchup
- 3 or 4 cans kidney beans (I use 3 normally)
Baked-Broiled Grouper
By Debpeye
Spray a large piece of Aluminum Foil with Pam and place in a large pan (9 x 12 type) Peel potatoes, carrots & onion
- Grouper Filets
- 5-6 potatoes
- 5-6 carrots
- 2 small onions
- Salt & pepper
- 15 oz. can of diced tomatoes
- Creole Seasoning
- Pam
- Aluminum Foil enough to fit a 9 x 12 pan along with closing around ingredients
Hot Cocoa
By Debpeye
Recipe courtesy Alton Brown
- 2 cups powdered sugar
- 1 cup cocoa (Dutch-process preferred)
- 2 1/2 cups powdered milk
- 1 teaspoon salt
- 2 teaspoons cornstarch
- 1 pinch cayenne pepper, or more to taste
- Hot water
- Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.
Roasted Broccoli with Cumin-Chipotle Butter
By Debpeye
1. Preheat oven to 450o F
- Pam non-stick cooking spray
- 1 – 1 1/2 pounds broccoli florets, washed with very little stalk
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground chipotle powder (Mrs. Dash makes this, in spice aisle)
- 1/4 teaspoon sugar
- 5 teaspoons unsalted butter
Salmon Strudel
By Debpeye
Preheat oven to 350 degrees
- 1 (10 oz) pkg frozen chipped spinach, thawed and squeezed dry
- 1 cup frozen peas, thawed
- 1/2 cup plain fat-free yogurt
- 2 oz light cream cheese (neufchatel)
- 1 tbsp lemon juice
- 2 tbsp chopped dill
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 (14 oz) can pink salmon, drained
- 4 (12X17 inch) phylio dough sheeets (thawed) - you can use the smaller ones too.
Chocolate-Chocolate Chip Muffins
By Debpeye
Preheat oven to 400 degrees Mix flour, brown sugar, unsweetened cocoa powder, baking powder, baking soda and salt ...
- 1 3/4 cups flour
- 1/2 cup packed brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup warm water
- 1/4 cup canola oil
- 1 tablespoon red wine vinegar
- 1 teaspoon pure vanilla extract
- 1 large egg, lightly beaten
- 1 cup mini chocolate chips
- Cooking spray
- 1/2 cup mini chocolate chips for top (optional)
Slow Cooker Brown Sugar Pork Loin
By Debpeye
1. Wash pork roast, trim excess fat and pat dry 2
- 1 boneless pork loin roast, approximately 3 pounds
- Salt
- Pepper
- 1 1/3 cups brown sugar, divided
- 1 tablespoon Gulden's Spicy Brown Mustard
- 1 tablespoon balsamic vinegar
- 6 garlic cloves, crushed
- 1/4 teaspoon cinnamon
Beef Stew
By Debpeye
Put flour, salt, pepper & beef in a large Ziploc plastic bag or large Tupperware container and shake Brown beef in ...
- Optional:
- 2 pounds or more of stew beef
- flour
- 1-1/2 teaspoons - salt
- 1/4 teaspoons - pepper
- beef drippings
- 1/4 cup oil (to make it richer use butter with a bit of garlic)
- water
- 1 bay leaf
- 1 medium - onion (chopped)
- 1 tablespoon - chopped parsley (optional)
- 1 tablespoon - Worcestershire Sauce
- 2 tablespoons - A1 Bold & Spicy Sauce
- 2 tablespoons - Gravy Master
- 1 tablespoon - Better than Bouillon (beef) paste
- 6 potatoes (chunked)
- 4 carrots (quartered)
- 1 small Turnip (cubed)
- 4 tablespoons - Flour or Wondra
Scallops With Chocolate Barbecue Sauce & Strawberry Salsa
By Debpeye
1. Place the bread evenly on a clean, dry baking pan
- 16 , 1-1/2" rounds of buttermilk or
- white bread
- 8 sea scallops, cut diagonally in half
- (this will provide some height when
- the hors d’oeuvre is assembled, as
- opposed to a flatter scallop sliced
- through the middle)
- 2 ounces Chocolate Chile Barbecue
- Sauce
- 4 small strawberries, diced
- 2 teaspoons fresh basil, diced
- 1 teaspoon olive oil
- Salt and white pepper, fresh ground
Mexican Chicken Breasts
By Debpeye
Preheat oven to 375 degrees Put chicken and taco seasoning in a plastic bag Shake Well Place in Casserole dish (spr
- 1 package Taco Seasoning
- 4 (4) ounce boneless/skinless Chicken Breasts
- 1 cup salsa (mild, medium or hot)
- 1/4 cup non-fat sour cream