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Recipes
Enchilada Soup
By cooksalot
Heat oil in a large Dutch oven or stockpot over medium-high heat and saute 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, chopped, optional
Chicken Noodle Casserole
By cooksalot
Cook pasta until it reaches al dente stage, drain it and mix with olive oil and garlic
- 1 pound cooked Barilla pasta
- 2 garlic cloves, chopped
- 2 tablespoons Bertolli extra virgin olive oil
- 3 tablespoons Wesson vegetable oil
- 1 bell pepper, chopped
- 1 small onion, chopped
- 1 celery stick, chopped
- 2 tablespoons Gold Medal all-purpose flour
- 1 1/2 cup College Inn vegetable stock
- 2 teaspoons McCormick Hungarian paprika
- 1 pinch cayenne pepper
- Morton salt and pepper to taste
- 2 Tyson chicken breasts, cubed
- 1/2 cup gorgonzola cheese
- 2 cups Havarti cheese
Mackinac Island Fudge
By cooksalot
Mix milk, butter, brown sugar, granulated sugar and salt in heavy pan
- 1/2 cup TruMoo milk
- 1/2 cup Land O Lakes butter
- 1/2 cup firmly packed Domino brown sugar
- 1/2 cup granulated sugar
- 1/8 teaspoon Morton salt
- 1 teaspoon McCormick vanilla extract
- 2 cups confectioners’ sugar
- 1/2 Cup Hershey cocoa
- 1/2 cup Fisher nuts (optional)
Crock Pot Potato Soup
By cooksalot
Put the potatoes in the crockpot
- 1 30oz. bag of frozen diced hash browns
- 1 32 oz box of chicken broth
- 1 can of cream of chicken soup (10 oz)
- 1 pkg. cream cheese (8 oz, not fat free)
- 3 oz bacon bits
- 1 cup shredded cheddar cheese
- salt and pepper to taste
Tuscan Pasta Salad
By cooksalot
20 minutes to prepare serves 6-8
- Dressing:
- Dressing:
- Dressing:
- 1/2 1/2 1/2 cup mayonnaise
- 1/2 1/2 1/2 cup mayonnaise
- 1/2 1/2 1/2 cup mayonnaise
- 1/2 1/2 1/2 cup Greek yogurt
- 1/2 1/2 1/2 cup Greek yogurt
- 1/2 1/2 1/2 cup Greek yogurt
- 1/4 1/4 1/4 cup white wine vinegar
- 1/4 1/4 1/4 cup white wine vinegar
- 1/4 1/4 1/4 cup white wine vinegar
- 3 3 3 tablespoons water
- 3 3 3 tablespoons water
- 3 3 3 tablespoons water
- 2 2 2 teaspoon Dijon mustard
- 2 2 2 teaspoon Dijon mustard
- 2 2 2 teaspoon Dijon mustard
- 2 2 2 teaspoons Italian seasoning
- 2 2 2 teaspoons Italian seasoning
- 2 2 2 teaspoons Italian seasoning
- to salt and freshly ground pepper, to taste
- to salt and freshly ground pepper, to taste
- to salt and freshly ground pepper, to taste
- Salad:
- Salad:
- Salad:
- 1 1 to 1 1 (16 oz.) package fettuccine, cooked according to package instructions and tossed with 1 tablespoon olive oil
- 1 1 to 1 1 (16 oz.) package fettuccine, cooked according to package instructions and tossed with 1 tablespoon olive oil
- 1 1 to 1 1 (16 oz.) package fettuccine, cooked according to package instructions and tossed with 1 tablespoon olive oil
- 2 2 oz.) packages 2 (6 oz.) packages genoa salami, sliced
- 2 2 oz.) packages 2 (6 oz.) packages genoa salami, sliced
- 2 2 oz.) packages 2 (6 oz.) packages genoa salami, sliced
- 2 2 oz.) cans 2 (15 oz.) cans cannellini beans, rinsed and drained
- 2 2 oz.) cans 2 (15 oz.) cans cannellini beans, rinsed and drained
- 2 2 oz.) cans 2 (15 oz.) cans cannellini beans, rinsed and drained
- 1 1 oz.) can 1 (8 oz.) can black olives, sliced and drained
- 1 1 oz.) can 1 (8 oz.) can black olives, sliced and drained
- 1 1 oz.) can 1 (8 oz.) can black olives, sliced and drained
- 2 2 2 cups cherry or grape tomatoes, halved
- 2 2 2 cups cherry or grape tomatoes, halved
- 2 2 2 cups cherry or grape tomatoes, halved
- 2 2 2 cups baby spinach, roughly chopped
- 2 2 2 cups baby spinach, roughly chopped
- 2 2 2 cups baby spinach, roughly chopped
- 1 1 oz.) block 1 (8 oz.) block provolone cheese, diced
- 1 1 oz.) block 1 (8 oz.) block provolone cheese, diced
- 1 1 oz.) block 1 (8 oz.) block provolone cheese, diced
- 1/4 1/4 1/4 cup red onion, thinly sliced
- 1/4 1/4 1/4 cup red onion, thinly sliced
- 1/4 1/4 1/4 cup red onion, thinly sliced
- 1/4 1/4 1/4 cup fresh basil, finely chopped
- 1/4 1/4 1/4 cup fresh basil, finely chopped
- 1/4 1/4 1/4 cup fresh basil, finely chopped
- 1/4 1/4 1/4 cup fresh parsley, finely chopped
- 1/4 1/4 1/4 cup fresh parsley, finely chopped
- 1/4 1/4 1/4 cup fresh parsley, finely chopped
Chicken Tetrazzini Casserole
By cooksalot
Preheat oven to 375º F and lightly spray 9×13-inch baking dish with cooking spray
- 1 pound whole-wheat linguine (or spaghetti)
- 1 1/2 pounds cooked chicken breast, shredded (3-4 cups)
- 2 (8 oz.) packages sliced mushrooms
- 2 1/2 cups low-sodium chicken stock
- 1 cup 2% milk
- 1 cup white onion, chopped
- 3 cloves garlic, minced
- 2/3 cup all-purpose flour
- 2/3 cup Parmesan cheese, divided
- 1/2 cup dry white wine
- 1/3 cup low-fat cream cheese
- 1 tablespoon olive oil
- 1 1/2 tablespoons unsalted butter
- salt and freshly ground pepper, to taste
- toasted almonds, optional, garnish
Shrimp Bisque
By cooksalot
45 minutes to prepare serves 4-6
- 5 cups water
- 2 cups stock (chicken or seafood)
- 1 bay leaf
- 1 pound shrimp, shells removed (and set to the side) and deveined
- 2 tablespoons butter
- 1/2 yellow onion, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons salt
- 1 pinch cayenne pepper
- 1/2 cup heavy cream
- 1 cup carrot, chopped
- 30 frozen lobster raviolis (or just ricotta-filled)
Slow-Cooker Beef Stroganoff
By cooksalot
Brown steak. Place steak, onion, parsley, Dijon mustard, salt, dried dill, black pepper, sliced mushrooms, and gar...
- 1 lb round top steak, trimmed and cut into 1/4-inch thick slices
- 1 cup chopped onion
- 2 tablespoons fresh parsley
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon dried dill
- 1/2 teaspoon black pepper
- 8 oz sliced mushrooms (about 2 cups)
- 2 teaspoons Worcestershire sauce
- 3 cloves garlic, minced
- 1/3 cup flour
- 1 cup beef broth or beer
- 2 tablespoons cream cheese
- 8 oz sour cream
Kung Pow Chicken
By cooksalot
Heat 1 teaspoon Bertolli oil in a large nonstick skillet over medium-high heat
- 1 tablespoon canola oil, divided
- 4 cups broccoli florets
- 1 tablespoon ground fresh ginger (such as Spice World), divided
- 2 tablespoons water
- 1/2 teaspoon McCormick crushed red pepper
- 1 pound Tyson skinless, boneless chicken breasts, cut into 1/4-inch strips
- 1/2 cup Progresso fat-free, less-sodium chicken broth
- 2 tablespoons hoisin sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons La Choy low-sodium soy sauce
- 1 teaspoon Argo cornstarch
- 4 garlic cloves, minced
- 2 tablespoons coarsely chopped salted peanuts
Green Chile breakfast bundt cake.
By cooksalot
Mix all ingredients, put in greased bundt pan
- 1 cup diced ham
- 2 cups tater tots...still frozen
- 1 dz whisked huevos
- 1 can (8) Pillsbury grands biscuits... diced up
- 2 cups cheddar cheese
- 1/4 cup milk
- 2 cups green Chile