Menu Enter a recipe name, ingredient, keyword...

Missy55's profile page

Recipes

Emeril's Slow Cooked Bam-B-Q Baked Beans

Emeril's Slow Cooked Bam-B-Q Baked Beans

By

Directions Preheat the oven to 300 degrees F

  • 4 slices bacon, diced
  • 1 large onion, chopped
  • 1 1/2 tablespoons minced garlic
  • 2 sprigs fresh thyme
  • 1 pound navy beans, rinsed and picked over
  • 1 cup brewed coffee
  • 1/2 cup Emeril's Kicked Up Bam BQ Barbecue Sauce, or your favorite barbecue sauce
  • 1/4 cup plus 1 tablespoon packed dark brown sugar
  • 1 1/2 tablespoons Creole mustard, or other whole-grain brown mustard
  • 1 tablespoon molasses
  • 1 teaspoon red hot sauce
  • 1/4 teaspoon freshly ground black pepper
  • 8 cups water
  • 2 teaspoons salt
0/5 (0 Votes)

Chicken Nuggets

Chicken Nuggets

By

Enter your email address: Chicken nuggets

  • 2 whole Boneless, Skinless Chicken Breasts, Cut Into Small Pieces
  • 1 cup All-purpose Flour
  • 1 Tablespoon Seasoned Salt (such As Lawry's)
  • Salt And Black Pepper To Taste
  • 2 whole Eggs
  • 2 Tablespoons Water
  • 2 cups Seasoned Breadcrumbs
  • Vegetable Oil, For Frying
  • Ketchup And Mustard, For Serving
  • 2 pounds Strawberries, Hulled
  • 1 cup Sugar
  • 1 teaspoon Vanilla
  • 1/2 whole Lemon, Juiced
  • A Couple Drops Red Food Coloring (optional)
0/5 (0 Votes)

Mexican Potato Nachos

Mexican Potato Nachos

By

Preheat oven to 450 degrees F (230 degrees C)

  • 2 tablespoons Vegetable oil
  • 2 large baking potatoes, cut into 1/2-inch thick slices
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1/2 pound ground beef
  • 1 (15 ounce) can black beans, drained
  • 2 tablespoons taco seasoning
  • 2 tablespoons water
  • 8 ounces shredded Cheddar cheese, divided
  • 1/4 cup shredded lettuce
  • 1 small tomato, chopped
  • 1/4 cup sour cream
  • 1/4 cup guacamole
0/5 (0 Votes)

Risotto Milanese

Risotto Milanese

By

David Bonom, Cooking Light SEPTEMBER 2007

  • 1/4 teaspoon saffron threads
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 2 teaspoons unsalted butter
  • 3 tablespoons finely chopped shallots
  • 3 tablespoons finely chopped prosciutto (about 1 ounce)
  • 2 garlic cloves, minced
  • 1 cup Arborio rice or other short-grain rice
  • 1/3 cup white wine
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1/8 teaspoon freshly ground black pepper
0/5 (0 Votes)

Jaren

Jaren

By

Instructions Boil cubed potatoes until tender and drain

  • 8-10 potatoes (Red or Brown), peeled and cubed
  • 1 1b. block Velveeta, cut into small cubes
  • 1-1 1/2 cups of mayo (I usually use 1 cup, but it depends on the number/size of potatoes)
  • 3-4 green onions, chopped
  • 1 package Real bacon pieces (found with salad dressings/toppers)
0/5 (0 Votes)

Potato and Cheese Pan-Fried Pierogi

Potato and Cheese Pan-Fried Pierogi

By

Directions For the pierogi dough: In the bowl of a stand mixer fitted with a dough hook, add the flour, olive oil,...

  • 4 pounds all-purpose flour
  • 1 tablespoon olive oil
  • 2 large eggs
  • 1 teaspoon kosher salt
  • 3 1/2 cups warm water (110 degrees F)
  • Nonstick cooking spray
  • 2 pounds red potatoes
  • Kosher salt
  • 1 stick butter
  • 4 ounces cream cheese
  • 3 ounces sour cream
  • 1 tablespoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1 pound soft European farmer's cheese
  • Milk to thin, if necessary
  • Nonstick cooking spray
  • 4 ounces olive oil
  • 1 medium yellow onion, julienned and sauteed
  • Sour cream
  • 1 ounce clarified butter
  • 1 teaspoon chopped fresh parsley
0/5 (0 Votes)

Roasted Tomatillo Salsa Verde

Roasted Tomatillo Salsa Verde

By

Makes 4-5 cups Directions --OVEN ROASTING: Preheat oven to 500 degrees

  • 2 lbs. tomatillos, husks & stems removed (approx. 25-30 medium size)
  • 4 garlic cloves
  • 1 medium onion
  • 1/2 lb. Anaheim green chile peppers; may substitute other large green chiles such as New Mexico or poblano; or, use 2 (4-oz) cans chopped green chiles from the Mexican aisle of the grocery store
  • 2 small or 1 large jalapeno
  • 1/2 cup cilantro, loosely packed
  • 1 teaspoon cumin
  • 2 teaspoons black pepper (optional: use half black pepper & half white pepper)
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon kosher salt
  • 2 tablespoons cider vinegar (may omit if not canning salsa)*
  • 1/4 cup bottled lime juice (okay to use fresh if not canning salsa)
0/5 (0 Votes)

Restaurant Style Egg Drop Soup

Restaurant Style Egg Drop Soup

By

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan

  • 4 cups chicken broth, divided
  • 1/8 teaspoon ground ginger
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons cornstarch
  • 2 eggs
  • 1 egg yolk
0/5 (0 Votes)

Slow-Cooker Beef Stroganoff

Slow-Cooker Beef Stroganoff

By

PLACE meat, mushrooms, onions and garlic in slow cooker

  • 2 lb. beef stew meat, cut into 1-inch cubes
  • 10 oz. fresh mushrooms, halved
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 cup beef broth
  • 2 tsp. paprika
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 2 Tbsp. flour
  • 1 Tbsp. GREY POUPON Dijon Mustard
  • 1 pkg. (16 oz.) egg noodles, uncooked
  • 2 Tbsp. chopped fresh parsley
0/5 (0 Votes)

Mexican Grilled Chicken Wrap

Mexican Grilled Chicken Wrap

By

HEAT grill to medium heat

  • 1 lb. boneless skinless chicken breasts, grilled, chopped
  • 1-1/2 cups coleslaw blend (cabbage slaw mix)
  • 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
  • 1/2 cup grape tomatoes, quartered
  • 1/4 cup KRAFT Classic Ranch Dressing
  • 1 Tbsp. lime juice
  • 1 tsp. chili powder
  • 4 whole wheat tortillas (10 inch)
  • 1/2 cup TACO BELL® Thick & Chunky Mild Salsa
  • 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
0/5 (0 Votes)