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Recipes
Ricotta Rosemary Scones
By cooksalot
Serves 12
- 2 & 3/4 Cups Flour + Extra for Stickiness
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
- 2 Tablespoons Sugar
- 1 Stick of Cold Butter (1/2 cup)
- 1 Tablespoon Minced Fresh Parsley
- 1 Tablespoon Minced Fresh Lemon Thyme (Regular Thyme works too)
- 1 Tablespoon Minced Fresh Rosemary
- 1/2 Cup Half & Half + 1-2 tablespoons extra
- 1/2 Cup Whole Milk
- 1 Cup Ricotta
Old Fashioned Butter Cake
By cooksalot
Preheat oven to 350*F. Grease and flour two 8 inch x 2 inch baking pans and set aside
- Cake
- 2 cups all-purpose flour, sifted
- 1 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup butter, softened
- 1 cup milk
- 1 teaspoon vanilla extract2 eggs
- "Perfectly Chocolate" Chocolate Frosting
- 1 stick (1/2 cup) butter or margarine
- 2/3 cup Hershey's cocoa
- 3 cups powdered sugar (confectioners' sugar)
- 1/3 cup milk (plus an additional few drops to make a nice consistency)
- 1 teaspoon vanilla
Chicken Mushroom Fettuccini
By cooksalot
Heat oil in skillet. Add chicken and cook 3 minutes on each side, or until tender and cooked through
- 2 teaspoons vegetable or canola oil
- 8 ounces boneless skinless chicken breasts
- 1 cup fresh sliced mushrooms
- 2 cloves garlic, minced
- 2 teaspoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup evaporated milk
- 4 tablespoons whipped cream cheese
- 1 1/2 cups freshly grated parmesan cheese
- freshly ground black pepper, to taste
- 2 cups hot cooked fettuccine
- chopped fresh parsley, for garnish
Cinnamon Roll Coffeecake
By cooksalot
Preheat oven to 350 degrees F
- Topping:
- 1/2 cup butter, melted
- 2 eggs
- 1 cup sugar
- 3 cups flour
- 2 tsp vanilla
- 4 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups milk
- 1 cup butter, melted
- 1 cup brown sugar
- 2 Tbsp flour
- 1 Tbsp cinnamon
- Glaze:
- 2 cups powdered sugar
- 5 Tbsp milk
- 1 tsp vanilla
Crispy Cheddar Chicken
By cooksalot
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces
- Sauce:
- 2 lbs chicken tenders or 4 large chicken breasts
- 2 sleeves Ritz crackers
- 1/4 teaspoons salt
- 1/8 teaspoon pepper
- 1/2 cup whole milk
- 3 cups cheddar cheese, grated
- 1 teaspoon dried parsley
- 1 10 ounce can cream of chicken soup
- 2 tablespoon sour cream
- 2 tablespoon butter
Bacon Wrapped Pineapple Shrimp
By cooksalot
Heat a nonstick skillet over medium-high heat
- 12 jumbo shrimp, deveined
- 1/4 fresh pineapple cut into bite sized chunks or 1 (14-ounce) can pineapple chunks in natural juice, drained
- 6 slices center-cut bacon, cut in 1/2 crosswise
- 12 wooden toothpicks
Greek Chicken Stew
By cooksalot
Heat 1 tablespoon of the oil over medium-high heat in a large, deep, heavy lidded skillet or casserole and brown t...
- 2 tablespoons extra virgin olive oil
- 1 large red onion, chopped
- 2 to 4 garlic cloves (to taste), minced
- 6 to 8 chicken legs and/or thighs, skinned
- 2 tablespoons red wine vinegar
- 1 28-ounce can chopped tomatoes, with juice, pulsed in a food processor
- 1/2 teaspoon cinnamon
- Salt and freshly ground pepper
- 1/2 teaspoon dried thyme, or 1 teaspoon fresh thyme leaves
- 1 small or 1/2 large cauliflower, cored, broken into florets, and sliced about 1/2 inch thick
- 12 kalamata olives (about 45 grams), rinsed, pitted and cut in half (optional)
- 1 to 2 tablespoons chopped flat-leaf parsley
- 1 to 2 ounces feta cheese, crumbled (optional)
Chicken Enchilada Soup
By cooksalot
Heat oil in a large Dutch oven or stockpot over medium-high heat and sauté onion until softened and translucent
- 1 (14 oz.) can black beans, rinsed and drained
- 1 (14 oz.) can fire-roasted diced tomatoes
- 1 (8.75 oz.) corn, drained
- 1 (4 oz.) can green chiles
- 3 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded
- 1 cup red enchilada sauce, homemade or store-bought
- 1/2 cup cornmeal
- 1 white onion, chopped
- 2-3 cloves garlic, minced
- 1 1/2 tablespoons olive oil
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- kosher salt and freshly ground pepper, to taste
- cheddar cheese, optional
- sour cream, optional
- tortilla strips, optional
- chives/green onion/scallions,
Smothered Bacon Ranch Chicken Penne Pasta
By cooksalot
In a large mixing bowl add the garlic, Ranch seasoning, cream of chicken soup, sour cream, pepper, and water
- 1 pound chicken breasts (about two small)
- 2 garlic cloves, pressed
- 1 package Ranch Dressing Seasoning mix (or 3 tablespoons if you buy in bulk)
- 1 can (10.75 ounces) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 teaspoon pepper
- 1/2 cup water
- 8 ounces of bacon cooked, drained, and crumbled
- 8 ounces Penne Pasta cooked and drained
Ritz crackers
By cooksalot
toss box of Ritz crackers with all 5 ingredients Bake in 300 degree oven for 15 minutes
- 1 packet Ranch dressing mix,
- 1/4 c. grated Parmesan,
- 1 tbsp. red pepper flakes
- 1 tsp. garlic powder.
- 1 box Ritz crackers