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Spicy Sichuan Noodles

Spicy Sichuan Noodles

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Heat a wok or heavy skillet over medium heat

  • 1 tablespoon Sichuan peppercorns
  • 1/2 pound ground pork
  • 3 tablespoons dark soy sauce
  • Salt to taste
  • 1 cup peanut oil
  • 3 tablespoons chopped garlic
  • 2 tablespoons finely chopped peeled fresh ginger
  • 5 tablespoons finely chopped scallions
  • 2 tablespoons sesame paste or smooth peanut butter
  • 2 tablespoons chili oil
  • 1 cup chicken stock
  • 12 ounces fresh or dry Chinese egg noodles (or spaghetti noodles)
0/5 (0 Votes)

PECAN SLOW COOKER FRENCH TOAST

PECAN SLOW COOKER FRENCH TOAST

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Combine butter and brown sugar in food processor and pulse together until mixture is the consistency of small pebbl...

  • 1 loaf challah bread, torn into strips or cubed (older bread works better in this recipe)
  • 1 3/4 cups half-and-half
  • 1 cup pecans, roughly chopped
  • 4 eggs
  • 3 tablespoons brown sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon sea salt
  • caramel sauce (store-bought or homemade)
0/5 (0 Votes)

Zucchini Parmesan Bundt Bread

Zucchini Parmesan Bundt Bread

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Preheat oven to 350º and lightly grease a bundt pan with non-stick spray or butter

  • 3 cups all-purpose flour
  • 2 zucchini, grated and drained
  • 2 large eggs
  • 1 1/2 cups parmesan cheese, grated, divided
  • 1 cup sharp cheddar cheese, grated
  • 3/4 cup sour cream
  • 3/4 cup greek yogurt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup fresh chives, finely chopped
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
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Beef Enchiladas

Beef Enchiladas

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Season the roast on all sides with salt and pepper and place it in the bottom of your slow cooker

  • 1 (2 lb) Tyson chuck roast
  • salt and pepper
  • 2 cups College Inn low-sodium beef broth
  • 2 tablespoons Great Value apple cider vinegar
  • 1 cup of your favorite salsa
  • 1 teaspoon McCormick ground cumin
  • 1 teaspoon McCormick chili powder
  • 1 teaspoon McCormick onion powder
  • 1 teaspoon McCormick garlic powder
  • 2 tablespoons Argo cornstarch mixed with 2 tablespoons water to make a “slurry”
  • 10- 12 Mission large flour tortillas
  • 1 cup Sargento shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
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Shrimp Pasta in Herb/Garlic Butter Sauce

Shrimp Pasta in Herb/Garlic Butter Sauce

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Boil pasta according to directions on package

  • 1 pound peeled, deveined shrimp
  • 1 pound speghetti (1 box dry pasta)
  • 1 stick butter plus 3 TBS for Sauteed Shrimp
  • 1 tsp dried oregano
  • 1 TBSP fresh chopped parsley (or dried parsley)
  • 2 tsp minced garlic
  • 1 tsp garlic powder (for shrimp)
  • Salt and pepper to taste. Grated parmesan to taste.
  • Reserve 1 Cup pasta water
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Honey Garlic Srimp

Honey Garlic Srimp

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Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl

  • 1/3 cups honey
  • 1/4 cups soy sauce (I use reduced sodium)
  • 1 tablespoon minced garlic
  • 1 teaspoon fresh ginger (minced)
  • 1 pound shrimp (medium tail-on, peeled & deveined)
  • 2 teaspoons olive oil
  • green onions (optional: chopped, for garnish)
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Shrimp Alfredo Bake

Shrimp Alfredo Bake

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Preheat oven to 350 degrees F

  • 10 oz. penne
  • 3 tbsp. butter
  • 3 cloves garlic, minced
  • 1 lb. medium or large shrimp, peeled and deveined
  • 3 tbsp. chopped fresh parsley
  • 2 tbsp. all-purpose flour
  • 3/4 c. milk
  • 1/4 c. low-sodium chicken broth
  • 1 c. shredded mozzarella
  • 1/4 c. plus 2 tablespoons shredded Parmesan
  • Freshly ground black pepper
  • 2 large tomatoes, chopped (about 1 cup)
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Easy Tortilla Soup

Easy Tortilla Soup

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-In a large heavy pot, heat the oil over medium heat

  • 3 tablespoons cooking oil
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ancho chili powder (any chili powder may be substituted)
  • 1/4 teaspoon ground red pepper
  • 1 large onion, chopped
  • 4 large cloves garlic
  • 48 ounces canned chicken stock
  • 28 ounces canned crushed tomatoes
  • 2 1/2 teaspoons salt
  • 6 (6-inch) corn tortillas, divided
  • 1 1/2 pounds roasted or rotisserie chicken, cut into chunks or shredded
  • 1/4 cup lightly-packed cilantro leaves, roughly chopped
  • salt and pepper to taste
  • Optional garnish/toppings: Serve with lime wedges, sliced/diced avocado, sour cream, greek yogurt, shredded cheese, crushed tortilla chips, additional chopped fresh cilantro.
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Crockpot Chicken Posole

Crockpot Chicken Posole

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Okay, so we know the ingredient list looks daunting, but with only a couple of steps, don’t worry—your Sunday...

  • For garnish:
  • 10 tomatillos
  • water with 1/4 tsp salt
  • 2 jalapenos
  • 1 yellow onion
  • 1 cup cilantro, chopped
  • 1 pound boneless, skinless chicken breasts
  • 1 whole onion
  • 1 bay leaf
  • 1 25 oz can hominy
  • 4 cloves garlic
  • 3 cups chicken broth
  • 1/4 tsp cumin
  • 1 T salt
  • 1/4 tsp pepper
  • diced red onion
  • sliced avocado
  • lime
  • cilantro
  • radish, thinly sliced
5/5 (1 Votes)

Carne Asada

Carne Asada

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Prep time 2 hours Cook Time 20 mins Time to Make It 2 hours 20 mins Author: Rachel Farnsworth Yield: Serves 4 to

  • limes, juiced
  • 4 cloves garlic, crushed
  • 1/2 cup orange juice
  • 1 cup chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 1 jalapeno, minced
  • 2 tablespoons white vinegar
  • 1 (2 pound) flank steak
0/5 (0 Votes)