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Recipes
Chicken and Broccoli Divine
By cooksalot
Kathy Lee Gifford
- 3 whole Tyson chicken breasts, poached and shredded
- 40 ounces frozen broccoli, packages cooked and well-drained
- 3 (10 3/4 ounce) cans Campbell’s cream of chicken soup
- 2 1⁄4 cups vegan mayonnaise or 2 1⁄4cups Hellmann’s mayonnaise
- 1 cup Borden half-and-half
- 2 1⁄4 cups grated cheddar cheese
- 3 teaspoons lemon juice
- 1 1⁄2 teaspoons McCormick curry powder
- 1 1⁄2 cups corn flake crumbs
- 3 tablespoons butter, to grease pan
Hot Mexican Street Corn Dip
By cooksalot
5 minPrep Time 20 minCook Time
- 16 ounces (2 blocks) low fat cream cheese, softened
- 1/2 cup sour cream
- 2 cloves garlic, minced
- 2 tablespoons franks redhot sauce (or your favorite wing sauce)
- juice from one lime (about 2 tablespoons)
- 2 cups shredded pepper jack cheese, divided
- 2 (15 ounce) cans corn, fully drained and rinsed
- 4 ounces low fat feta cheese
- 1 jalapeno pepper, chopped (leave the seeds in for extra spice, or remove the seeds for a milder flavor)
- 2 tablespoons red onion, chopped
- 1/2 cup fresh cilantro, chopped
Cheddar Garlic Drop Biscuits
By cooksalot
Amazingly simple drop biscuits, with flavorful cheddar and garlic are a perfect quick side for your chili or winter...
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp garlic powder
- 1 cup mild cheddar cheese shredded
- 1 cup low-fat buttermilk, chilled
- 8 tbsp butter, melted and cooled + 2 tbsp melted butter for brushing the biscuits
- Garlic salt, to taste, if desired
THE BEST potato soup recipe ever!
By cooksalot
In large pot, boil potatoes in water 10 minutes
- 2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
- 1/2 regular package uncooked bacon, finely diced
- 1 medium onion, diced
- 1/4 bunch celery, diced
- 8 cups milk
- 4 cups water
- 4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3/4 cup salted butter
- 3/4 cup flour
- 1/4 bunch freshly chopped parsley
- 1 cup whipping cream
- For garnish:***
- Shredded cheese
- fried bacon bits
- chopped green onions
Eggplant Rollatini
By cooksalot
45 MINUTES TO PREPARE, SERVES 6
- 4 eggplants
- 1/4 cup olive oil
- 1 package frozen spinach, thawed
- 3 cups ricotta cheese
- 1 egg
- 1 1/2 cups prepared marinara sauce
- 2 cups parmesan cheese, grated, divided
- 3/4 cups fresh basil leaves, finely chopped
- 1 cup mozzarella cheese, grated
- Kosher salt and freshly ground pepper, to taste
Slow cooker Beef Stroganoff
By cooksalot
Toss beef in a large bowl, with salt, pepper and flour until well coated
- 3 pounds stew beef
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 large onion, chopped
- 1 1/2 pound cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 1/2 cup beef stock
- 1/2 cup port wine (I used a tawny port)
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoon fresh thyme leaves, chopped (or 2 teaspoons dried)
- 1 tablespoon paprika
- Kosher salt
- Fresh cracked black pepper
- 4 ounces low fat cream cheese, cut into chunks
- 1 cup low fat sour cream
- 1/2 cup fresh parsley leaves, chopped
- Cooked egg noodles
Tequila Cake
By cooksalot
To make the cake: Preheat oven to 350°
- For the cake:
- 3 1/3 cups cake flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 cup unsalted butter, softened (I went with Land O’Lakes)
- 1 1/2 cups granulated sugar
- 3 large eggs
- zest of 1 medium orange
- zest of 1 medium lemon
- zest of 2 medium limes
- 1/4 cup orange juice (about 1 medium orange)
- 1/3 cup lemon juice (about 2 to 3 medium lemons)
- 1/4 cup + 2 tablespoons lime juice (about 3 medium limes)
- For the frosting:
- 8 ounces cream cheese, softened (I went with Philadelphia)
- 1/4 cup unsalted butter, softened
- 2 tablespoons Tequila (I used 1800 silver, because that is what I had available.)
- 1 teaspoon lime juice
- 4 cups confectioners’ sugar, sifted
- sea salt, for garnish (optional)
Starbucks Lemon Loaf
By cooksalot
Combine flour, baking soda, baking powder and salt in a bowl
- Starbucks Lemon Loaf
- 1 1/2 cup(s) FLOUR
- 1/2 teaspoon(s) BAKING SODA
- 1/2 teaspoon(s) BAKING POWDER
- 1/2 teaspoon(s) SALT
- 3 EGGS
- 1 cup(s) SUGAR
- 2 tablespoon(s) BUTTER; Softened.
- 1 teaspoon(s) VANILLA
- 1 teaspoon(s) LEMON EXTRACT
- 1/3 cup(s) LEMON JUICE
- 1/2 cup(s) OIL
- LEMON ICING
- 1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
- 2 tablespoon(s) WHOLE MILK; I Used 2%.
- 1/2 teaspoon(s) LEMON EXTRACT
Killer Mac and Cheese-Anne Burrell
By cooksalot
Drizzle a bit of olive oil in a large saucepan
- Extra-virgin olive oil
- 6 slices bacon, cut crosswise into 1/2-inch pieces
- 3 tablespoons unsalted butter
- 1 onion, cut into 1/4 inch dice
- Kosher salt
- 1/2 cup all-purpose flour
- 1 quart whole milk, plus more as needed
- 1/4 cup dijon mustard
- Tabasco or other hot sauce
- 1 pound medium shells or other short pasta
- 2 cups grated cheddar cheese (about 8 ounces)
- 2 cups grated fontina cheese (about 8 ounces)
- 1 cup grated parmesan cheese (about 4 ounces)
Creamy Tuscan Garlic Tortellini Soup
By cooksalot
Prep time: 5 mins Cook time: 10 mins Total time: 15 mins
- 2 Tablespoons butter
- 1 small white onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 28 ounce can diced tomatoes
- 1 15 ounce can white beans, drained and rinsed
- 1 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1 Tablespoon italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups cooked and shredded chicken (I used rotisserie)
- 9 ounce refrigerated tortellini
- 2 cups spinach