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Recipes
Quesadillas-Easy
By cooksalot
Heat vegetable oil in a large pan over medium heat
- 1 tbsp. vegetable oil
- 1 Onion, finely chopped
- 1 lb. ground beef
- 1/2 tsp. ground chili powder
- 1/2 tsp. ground paprika
- 1/2 tsp. ground cumin
- 8 medium flour tortillas
- 1 1/2 c. Monterey Jack, shredded
- 1 avocado, sliced
- 2 tbsp. Chopped cilantro
Custard Pie
By cooksalot
1. Prepare the pastry: Roll the pastry and line a 9-inch pie plate with the bottom crust
- Pillsbury Pastry dough – single crust
- or
- 1 1/2 cups Gold Medal unbleached all-purpose flour
- 2 tablespoons Domino sugar
- 1/4 teaspoon fine salt
- 1/2 cup (1 stick) cold Land O Lakes unsalted butter
- 1/4 cup ice cold water
- 1 teaspoon cold Wesson canola oil
- Filling
- 3 cups Borden milk (scalded)
- 3/4 cup Domino sugar
- 4 large Eggland’s eggs
- 1 teaspoon McCormick pure vanilla extract
- 1/4 teaspoon McCormick ground nutmeg
- pinch of Morton salt
Carrot Soup
By cooksalot
3 tablespoons butter ½ medium onion, roughly chopped ¾ pound carrots, peeled and cut into 1/2-inch coins 1 teas...
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Watermelon Strawberry Sangria
By cooksalot
Bobby Flay
- 1 small seedless watermelon, rind removed, flesh cut into large chunks (about 4 cups)
- 1 pound strawberries, hulled and sliced, 1 cup reserved for garnish
- 1 bottle rose wine, cold
- 1 cup vodka
- 1 cup fresh orange juice
- 1/2 cup orange liqueur
- 1 orange, sliced
- 1 lime, sliced
Chicken Bacon Spinnach Spaghetti
By cooksalot
In a large pot of salted boiling water, cook spaghetti or angel hair according to package directions until al dente
- 12 oz. spaghetti or angel hair
- 1 tbsp. extra-virgin olive oil
- 1 lb. boneless skinless chicken breasts
- kosher salt
- Freshly ground black pepper
- 6 slices bacon
- 2 cloves garlic
- 2 c. diced tomatoes (canned or fresh)
- 3 c. baby spinach
- 1/2 c. heavy cream
- 1/3 c. grated Parmesan
- Basil, for garnish
Baked Salmon with Dill Sauce
By cooksalot
Preheat oven to 400º F and lightly spray baking sheet with non-stick spray
- 4 6-oz. salmon fillets
- 1/3 cup plain, Greek yogurt
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 tablespoon olive oil
- 2 tablespoons freshly squeezed lemon juice, divided
- 1 tablespoon fresh dill, finely chopped; plus extra for garnish
- 1-2 teaspoons lemon zest
- 1 clove garlic, grated
- sea salt and freshly ground pepper
3 Ingredient Orange Chicken
By cooksalot
In a sauce pan, add the BBQ sauce, marmalade, and soy sauce
- Orange Chicken Sauce Ingredients:
- 1 Cup BBQ Sauce (Sweet Baby Ray’s)
- 1 Cup Sweet Orange Marmalade (Smucker’s)
- 2 TBSP Soy Sauce
- Crispy Chicken Ingredients:
- 3-4 Chicken Breasts (We used 3)
- 1 Cup Flour/1 Cup Cornstarch (You can use both or either/or)
- 2 Eggs
- Oil (We used vegetable oil)
Basil Cream Chicken
By cooksalot
25 MINUTES TO PREPARE, SERVES 4
- 1/4 cup Milk
- 1/4 cup Dry breadcrumbs
- 1 pound Boneless skinless chicken breast; 4 halves
- 3 tablespoons Butter
- 1/2 cup Chicken broth
- 1 cup Heavy cream
- 1 can (4 oz) Pimentos
- 1 cup diced tomatoes, or 1 can diced tomatoes
- 1/4 cup Basil, fresh, minced
- 1/2 cup Parmesan, grated
- 2 tablespoons boursin cheese
- 1/2 teaspoon Pepper
Dijon and Cognac Beef Stew
By cooksalot
Place salt pork in a Dutch oven or a large heavy kettle over low heat, and cook until fat is rendered
- ¼ pound salt pork, diced
- 1 large onion, finely diced
- 3 shallots, chopped
- 2 to 4 tablespoons butter, as needed
- 2 pounds beef chuck, in 1-inch cubes
- 2 tablespoons flour
- Salt and freshly ground black pepper
- 4 tablespoons butter, as needed
- ½ cup Cognac
- 2 cups beef stock
- ½ cup Dijon mustard
- 4 tablespoons Pommery mustard
- 4 large carrots, peeled and cut into half-moon slices
- ½ pound mushrooms, stemmed, cleaned and quartered
- ¼ cup red wine
Alabama White BBQ sauce
By cooksalot
15 MINUTES TO PREPARE, SERVES 4
- 1 1/2 cups mayonnaise
- 1/3 cup apple cider vinegar
- 1-2 tablespoons water
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons hot sauce, or to taste
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper