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Recipes
QUESO FUNDIDO
By carrot123
REE PIONEER WOMANS RECIPE
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- Ingredients
- ■1/2 pound Hot Breakfast Sausage (such As Jimmy Dean Or J.C. Potter) Or Chorizo
- ■1 whole Medium Onion, Finely Diced
- ■2 whole SMALL Bell Peppers (any Color Combination), Seeded And Finely Diced
- ■1 pound Monterey Jack, Grated (OR Mozzarella, Or Other Stringy Melting Cheese), Grated
- ■ Sprinkle Of Chili Powder
- ■3 whole Roma Tomatoes, Diced
- ■1/4 cup Cilantro, Chopped
- ■ Tortilla Chips For Serving
LEMON MONKEY BREAD
By carrot123
LEMON GOODNESS
- Glaze:
- Lemon Monkey Bread
- (from Creations by Kara)
- 12 Rhodes dinner rolls, thawed but still cold
- zest of 1 lemon
- 1/2 cup sugar
- 3 tablespoons butter, melted
- 1/2 cup powdered sugar
- 1 Tbsp lemon juice
- 1 . Cut rolls in half and place in a greased 9×13″ pan.
- 2 . Drizzle with the melted butter.
- 3 . Mix lemon zest and sugar together in a small bowl. Sprinkle HALF of the lemon sugar mixture over the rolls. Cover and let raise till doubled.Lemon Monkey Bread
- (from Creations by Kara)
- 12 Rhodes dinner rolls, thawed but still cold
- zest of 1 lemon
- 1/2 cup sugar
- 3 tablespoons butter, melted
- Glaze:
- 1/2 cup powdered sugar
- 1 Tbsp lemon juice
JACQUES PEPI NO KNEAD BREAD
By carrot123
OH SO GOOD
- So here’s what you do. Start the night before to ensure proper rising time. In a large, non-stick, oven-safe pot mix the following ingredients:
- 1 1/2 cups of room temperature water
- 1 tsp of yeast (or a bit more)
- 1 tsp of salt (or a bit more)
- 4 cups of flour
CHICKEN AND BOW TIE PASTA
By carrot123
Chicken and Bow Tie Pasta Recipe 6 Photos See how to make this recipe! ...
- Chicken and Bow Tie Pasta Recipe
- 6 Photos
- See how to make this recipe!
- Ingredients list now reflects the new serving size.
- 2 boneless, skinless chicken breast halves
- 1/2 (12 ounce) package farfalle (bow tie) pasta
- 1/2 (14 ounce) can chicken broth
- 1/2 head broccoli, cut into florets
- 1/2 medium red bell pepper, thinly sliced
- 1 clove garlic, minced
- salt and pepper to taste
- 1 (8 ounce) container chive and onion cream cheese
- 2 tablespoons freshly grated Parmesan cheese
CHOCOLATE MARSHALLOW MONKEY BREAD
By carrot123
TOO DIE FOR
- Hot Fudge-Marshmallow Monkey Bread
- Pillsbury® refrigerated buttermilk biscuits are dunked in a melty mixture of marshmallows and hot fudge for a pull-apart treat that beats s'mores!
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- 25 time 25 min
- 1 10 1 hr 10 min
- 9 9
- 12 servings 12
- Ingredients
CRANBERY APPETIZERS
By carrot123
directions Heat the oven to 350°F
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- Mini Caramelized Apple & Cranberry Gratin Cups
- Prep: 35 minutes
- Cook: 5 minutes
- Bake: 3 minutes
- Cool: 5 minutes
- Serves: 24
- Sautéed apples, cranberries, brown sugar and cinnamon are spooned into light and airy puff pastry cups and sprinkled with chopped pecans. They have wonderful flavor and will be an impressive addition to your dessert table.
- ingredients
- 2 tbsp. butter
- 1 large apple, peeled and finely chopped
- 3 tbsp. packed brown sugar
- 1/4 tsp. ground cinnamon
- 1/4 cup sweetened dried cranberries, chopped
- 1 pkg. (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions
- 2 tbsp. finely chopped pecans
- directions
- Heat the oven to 350°F.
- Heat the butter in a 10-inch skillet over medium-high heat. Add the apple, brown sugar and cinnamon. Cook for 5 minutes or until the apple is tender and lightly browned, stirring occasionally. Stir in the cranberries.
- Spoon the apple mixture into the pastry cups. Sprinkle with the pecans. Place the filled pastry cups onto a baking sheet.
- Bake for 3 minutes or until the pastries are hot. Let cool on a wire rack for 5 minutes.
TACO MEATLOAF
By carrot123
Taco Meatloaf Recipe 3 photos Directions 1 In a large bowl, whisk egg and a...
- Grocery List Serves:
- Taco Meatloaf
- Holly Black Recipe
- By Holly Black Hollyshobby
- Out of all the taco meatloaf recipes I have tried, this one is hands down... more
-
- 4-6 4-6
- Prep Time:
- 15 Min
- Cook Time:
- 1 Hr
- Cooking Method:
- Bake
- ×
- Blue Ribbon Recipe
- Kitchen Crew
- Notes from the Test Kitchen:
- Mexican flavors and meatloaf?! You bet! We absolutely loved this dish - perfectly moist and spicy.
- Ingredients
- 1 1
- egg
- 1/2 c
- sour cream
- 1/3 c
- salsa
- 3-4 Tbsp
- taco seasoning (store bought)
- salt to taste
- 1 c
- crushed tortilla chips
- 1/2 c
- shredded cheddar cheese
- 2 lb
- lean ground beef
- optional
- sliced tomato, chopped black olives, chopped green onion, shredded lettuce
BAKED GOULASH
By carrot123
MR
- What You'll Need:
- Baked Goulash
- Our updated version of an old world Hungarian Goulash classic takes a few time-saving and tasty liberties we think you'll like. This is a ground beef casserole that will surely stand the test of time.
- Serves: 4
- Cooking Time: 50 min
- 1-1/2 to 2 pounds ground beef
- 1/2 pound sliced mushrooms
- 1 small onion, chopped
- 1 tablespoon chopped garlic
- 1 (28-ounce) jar spaghetti sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces uncooked elbow macaroni
- 1/2 cup water
- 1 cup (4 ounces) shredded mozzarella cheese
DUTCHESS POTATOES
By carrot123
sent by terry pogue to eat-l
- Summary:
- After being dozen solid I put the nests in a zip lock bag in the freezer.
- terry
- Duchess Potatoes
- Recipe By: Sarah Carey
- 8 Serving Size: 8
- To to to 3 onto baking sheet. Freeze until hard, then transfer to a zip-top bag and freeze, up to 3 days. Brush with yolk mixture and bake as directed.
- Ingredients:
- 2 1/2 2 1/2 10 1-inch Yukon Gold potatoes (about 10 medium), peeled and cut into 1-inch pieces
- Salt and pepper
- 3 3 3 tablespoons cold unsalted butter, plus more for parchment
- 3 3 3 large egg yolks, divided
- 1/4 1/4 2 cup plus 2 teaspoons heavy cream, divided
- Ground nutmeg
CHICKEN BREASTS WITH RED PEPPER SAUCE
By carrot123
CHICKEN
- > From: PAM ROTH
- > Subject: CHICKEN BREASTS WITH PEPPERS (again)
- > To: eat-l@listserv.vt.edu
- > Date: Monday, August 15, 2011, 8:23 AM
- > Sorry, the "puter jumped ahead of me
- > somehow.
- > Will try again.
- >
- > 4 6 oz chicken skinless and boneless breasts, pounded thin
- > 1/2 flour
- > salt
- > 3TBLS vegetable oil
- > 2 cloves garlic chopped
- > 1 7oz jar roasted red peppers, cut into strips
- > 3/4 c canned low sodium chicken broth
- > 2 TBLS red wine vinergar
- > 1 1/2 tsp sugar ( I used Splenda)
- > 1TBLS unsalted butter
- > 2 TBLS chopped parsley
- >
- > Pound chicken breast to an even 1/2 " thickness, and
- > sprinkle with salt
- > Coat chciken with flour on both sides and shake off
- > excess.
- > Warm 2 TBLS oil in a large skillet over med. heat.
- > Cook chicken breasts until golden on both sides and cooked
- > though, 8 to 12 mins.
- > Transfer to a plate, cover and keep warm.
- > Heat remaining oil in skillet, saute garlic until fragrant,
- > 30 seconds. Add peppers and saute for 1 min.
- > Add broth, vinegar and sugar, bring to a boil, scraping the
- > bits from the pan.
- > Reduce heat, simmer until slightly thickened, about 4
- > mins.
- > Remove pan from heat. hardly any time.stir in butter and
- > parsley until butter melts
- > Pour sauce over chicken and serve. Really simple,
- > beautiful to look at, and very tasty and takes little time
- > I served with bake potatoes, but could make rice, egg
- > noodles or whatever floats your boat!