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Mini Meatloafs

Mini Meatloafs

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Preheat oven to 350 degrees F (175 degrees C)

  • 1 Eggland’s Best egg
  • 3/4 cup TruMoo milk
  • 1 cup Kraft shredded Cheddar cheese
  • 1/2 cup quick cooking Quaker oats
  • 1 teaspoon Morton salt
  • 1 pound ground beef
  • 2/3 cup Hunts ketchup
  • 1/4 cup packed Domino brown sugar
  • 1 1/2 teaspoons prepared mustard
0/5 (0 Votes)

CHICKEN GNOCCHI SOUP

CHICKEN GNOCCHI SOUP

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If using store-bought gnocchi, bring a large pot of salted water to boil and cook according to packaging directions

  • Sauce:
  • 1 pound store-bought gnocchi or use this recipe to make by hand
  • 2 cups cooked chicken breast, cut into small cubes
  • 1 1/2 cups spinach leaves, chopped
  • 1 cup white onion, chopped
  • 3/4 cup carrots, finely chopped or julienned
  • 1/2 lemon, juiced
  • 2 sprigs rosemary
  • 2 cloves garlic, minced
  • 2-3 tablespoons extra-virgin olive oil
  • kosher salt and freshly ground pepper, to taste
  • 1 3/4 cups heavy cream
  • 1 1/2 cups parmesan cheese, grated
  • 1/4 teaspoon nutmeg
0/5 (0 Votes)

Blueberry Lemon Cake

Blueberry Lemon Cake

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Lightly butter a 9-inch springform pan and line the bottom with parchment

  • 2 large eggs
  • 1 cup (210 grams) granulated sugar
  • 1 cup (8oz) sour cream
  • 1/2 cup light olive oil or vegetable oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups (260 grams) all-purpose flour*
  • 2 tsp baking powder
  • 1 medium lemon (zest and juice), divided
  • 1/2 Tbsp corn starch
  • 16 oz (450g) fresh** blueberries
  • Powdered sugar to dust the top, optiona
0/5 (0 Votes)

Zucchini Tzatziki

Zucchini Tzatziki

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Take your zucchinis and, in a food processor or with a grater, grate them into small shreds

  • medium zucchinis, ends removed
  • 2 scallions, chopped
  • 2 cups plain Greek yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon garlic powder
  • kosher salt and freshly ground pepper, to taste
4/5 (1 Votes)

Southern Squash Casserole

Southern Squash Casserole

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1 hour 10 minutes to prepare serves 8

  • 2 pounds yellow squash, sliced 1/4 inch thick
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/2 cup sour cream
  • 1 large egg, beaten
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 3/4 cup butter crackers, finely crushed
  • Salt and pepper, to taste
0/5 (0 Votes)

Chicken Wild Rice Casserole

Chicken Wild Rice Casserole

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Time to prepare: 45 minutes to prepare Serves: 6

  • Optional:
  • 2 cups wild rice, cooked
  • 1 pound boneless, skinless chicken breast, cubed
  • 2 carrots, peeled and diced
  • 1/2 yellow onion, finely chopped
  • 5 cloves garlic, minced
  • 1 cup frozen green peas
  • 1 cup half-and-half
  • 1/2 cup parmesan cheese, grated, plus more for garnish
  • 1/3 cup low-sodium chicken broth
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried rosemary
  • Kosher salt and freshly ground pepper, to taste
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup seasoned breadcrumbs
  • 3 tablespoons butter, melted
0/5 (0 Votes)

Outback Steakhouse Wedge Salad

Outback Steakhouse Wedge Salad

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Serves: 4 Prep Time: 10-15 minutes Cook Time: 20-30

  • 1/2 cup BALSALMIC VINEGAR
  • 1/8 cup raw HONEY
  • 1/4 teaspoon SEA SALT
  • 6-8 strips BACON (choose organic or uncured Applegate Farms Sunday Bacon or Turkey Bacon) (optional)
  • Ranch Dressing
  • 1 TOMATO diced
  • 1/4 RED ONION thinly sliced
  • 1 head ICEBERG LETTUCE quartered
0/5 (0 Votes)

Fudge Brownie Pie

Fudge Brownie Pie

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Preheat the oven to 350 degrees

  • For the frosting:
  • 3/4 cup flour
  • 1 cup of regular sugar
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1 teaspoon baking powder
  • 1/4 tsp salt
  • 4 ounces butter, melted
  • 2 large eggs, beaten
  • 2 teaspoons vanilla
  • 1/2 cup chopped toasted pecans
  • 2 handfuls of mini marshmallows
  • 2 ounces butter, melted (1/4 cup)
  • 1 ounce cocoa powder, sifted (1/4 cup)
  • 2 ounces evaporated milk (1/4 cup)
  • 1 cup powdered sugar, sifted (8 ounces)
4/5 (1 Votes)

Roasted Shrimp and Veggie Salad

Roasted Shrimp and Veggie Salad

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1. Preheat oven to 400˚F/200˚C

  • Chili Lime Vinaigrette Dressing:
  • 1 cup cherry tomatoes, sliced
  • 1 cup carrots, shredded
  • 1 cup yellow bell pepper, diced
  • 1 cup red onion, diced
  • 1 cup asparagus, diced
  • 1 pound shrimp
  • Olive oil
  • Chili powder
  • Oregano
  • Salt
  • Pepper
  • Lime juice
  • Large handful of mixed greens
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon chili powder
  • Salt, to taste
  • Pepper, to taste
0/5 (0 Votes)

Cajun Butter Pasta

Cajun Butter Pasta

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In a large pot of boiling sated water, cook angel hair according to package instructions

  • 3/4 lb. angel hair
  • extra-virgin olive oil
  • 1 lb. Boneless Skinless Chicken Breast
  • 1/2 tsp. dried oregano
  • kosher salt
  • Freshly ground black pepper
  • 1/4 c. white wine
  • 4 tbsp. butter
  • 2 c. chopped cherry tomatoes
  • 4 green onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp. Cajun seasoning
  • 1/2 tsp. paprika
  • 2/3 c. heavy cream
  • 1/2 c. grated Parmesan, plus more for garnish
  • 2 tbsp. lemon juice
0/5 (0 Votes)