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Recipes
Chicken Dumpling Soup
By cooksalot
In a large stockpot or Dutch oven, melt butter over medium-high heat and sauté carrots, onion and celery until sof...
- Soup:
- 1 1/2 pounds boneless, skinless chicken breast, cubed
- 1 large onion, diced
- 3 carrots, chopped
- 3 ribs celery, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 64 oz. low-sodium chicken stock
- 1 (10 oz.) can cream of chicken soup
- 3 tablespoons unsalted butter, room temperature
- 1 teaspoon dried mustard
- kosher salt and freshly ground pepper, to taste
- chowder crackers
- Dumplings:
- 1 cup all-purpose flour
- 1 cup milk
- 1/4 cup parmesan cheese
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Chicken Quesadilla Pie
By cooksalot
35 minutes to prepare Serves 6-8
- 1 large flour tortilla
- 1 rotisserie chicken, skin removed, shredded (or 2 chicken breasts, shredded)
- 1 (4 oz.) can green chiles
- 2 cups Mexican blend cheese, grated, divided
- 1 cup whole milk
- 1 cup all-purpose flour
- 1/3 cup fresh cilantro, finely chopped, plus extra for garnish
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon chili powder
- Kosher salt and freshly ground pepper, to taste
Strawberry Moscato Torte
By cooksalot
Hull and slice 1 quart of strawberries
- 1 1/2 quarts strawberries
- 1 tablespoon superfine or granulated sugar, more to taste
- 1 bottle (750 milliliters) moscato wine, more for serving
- 2 pounds mascarpone
- 1/2 cup heavy cream
- 1/3 cup confectioners’ sugar, more for sprinkling if desired
- 2 plump, moist vanilla beans
- 48 ladyfingers (2 packages
Broccoli Cheese and Potato Soup
By cooksalot
Chop onion, carrot, celery, garlic in a chopper or mini food processor
- 1 small onion, chopped
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 tbsp butter
- 2 tbsp flour (all purpose, whole wheat or ap gluten-free)
- 2 1/2 cups less sodium chicken broth (or vegetable broth)
- 1 cup fat free milk
- 2 medium potatoes, peeled and diced small
- 1/4 tsp kosher salt and fresh pepper
- 4 cups (about 2 heads) broccoli florets, chopped into small pieces
- 1-1/2 cups reduced fat shredded sharp cheddar
- 2 slices 2% American cheese
- 1 tbsp parmesan cheese
7 Layer Cookie
By cooksalot
Preheat the oven to 325F Pour the melted butter into a 9"x13" baking pan
- 1 stick butter melted
- 1 1/2 cups graham cracker crumbs (roll the graham crackers under a rolling pin to get them nice and small)
- 6 oz chocolate chips
- 6 oz butterscotch chips
- 1 cup coconut
- 1 can condensed milk
- 1/2 cup chopped walnuts
Creamy Corn Chowder
By cooksalot
1. In a Dutch oven, cook bacon over medium high heat until crisp; remove bacon with a slotted spoon and allow to dr...
- 5 strips thick cut Hormel bacon; sliced into 1/2 inch pieces
- 1 sweet onion, diced
- 2 carrots peeled and chopped
- 2 stalks of celery chopped
- 2 garlic cloves, minced
- 1 jalapeno, seeded and finely chopped
- 6 sprigs fresh thyme, leaves only
- 1/4 cup Gold Medal all-purpose flour
- 1/2 teaspoon McCormick chipotle seasoning
- 1/4 teaspoon crushed red pepper flakes (add more if you like some heat)
- 6 cups College Inn vegetable stock
- 2 cups Borden heavy cream
- 2 Idaho potatoes, peeled and diced
- 6-8 ears corn
- 2 cups cooked and shredded Tyson chicken; I use rotisserie chicken from the local market
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh Italian parsley
- green onions; sliced for garnish
Taco Tater Tot Dish
By cooksalot
Preheat oven to 375° F. Spray a 9″ x 13″ inch baking dish, or a dish of similar size, with non-stick cooking ...
- 1-1/2 lbs. lean ground beef
- 1 large red bell pepper, diced
- half of a large yellow onion, diced
- 2 large cloves garlic, minced
- 1 (1 to 1.25 oz.) package your favorite taco seasoning mix
- 1 (15 oz.) can Bush’s black beans, rinsed and drained
- 2 c. fresh or frozen corn kernels
- 1 small can sliced black olives, drained, divided
- 1 (14.5 oz.) can Red Gold Petite Diced Tomatoes with Green Chilies
- 1 (14.5 oz.) can Red Gold Petite Diced Tomatoes
- Morton kosher salt, to taste
- Freshly ground black pepper, to taste
- 12 oz. Kraft shredded Mexican cheese blend, divided
- 1 (28 to 32 oz.) package frozen Ore-Ida tater tots
Spicy Sichuan Noodles
By cooksalot
Heat a wok or heavy skillet over medium heat
- 1 tablespoon Sichuan peppercorns
- 1/2 pound ground pork
- 3 tablespoons dark soy sauce
- Salt to taste
- 1 cup peanut oil
- 3 tablespoons chopped garlic
- 2 tablespoons finely chopped peeled fresh ginger
- 5 tablespoons finely chopped scallions
- 2 tablespoons sesame paste or smooth peanut butter
- 2 tablespoons chili oil
- 1 cup chicken stock
- 12 ounces fresh or dry Chinese egg noodles (or spaghetti noodles)
Chagi | Fried Lumpia
By cooksalot
Could use wonton wrappers
- 1 tablespoon Vegetable oil
- 3 cloves Garlic, minced
- 1/2 cup Onions, chopped
- 1 pound Ground pork (beef, shrimp, turkey)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Soy sauce
- 3 cups Cabbage, thinly sliced
- 2 cups Carrots, thinly sliced
- Egg wash (1 Egg + 1 - 3 teaspoons Water)
- Lumpia wrappers
- Vegetable oil, for frying
Pasta Florentine
By cooksalot
Bring a large pot of generously salted water to boil
- 8-10 oz. penne pasta
- 3 cups medium mushrooms (shitake or porcini), stems removed, sliced
- 3 cups spinach
- 1 cup heavy cream
- 3/4 cup Parmesan cheese
- 1/2 cup walnuts, roughly chopped
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- kosher salt and freshly ground pepper, to taste