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Easy Caesar Salad Dressing

Easy Caesar Salad Dressing

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Add the ingredients to a mason jar

  • 2 tablespoons garlic cloves, minced
  • 2 tablespoons Dijon mustard
  • 1/4 cup fresh-squeezed lemon juice
  • 1/4 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup canola oil
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'Smores

'Smores

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Beat butter and sugars in a mixer until fluffy

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups graham cracker crumbs
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup salted butter, room temp
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla
  • 4 (4.4 oz) milk chocolate XL Hershey Bars
  • 2 (7 oz) jar marshmallow creme
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RUTH’S CHRIS SWEET POTATO CASSEROLE

RUTH’S CHRIS SWEET POTATO CASSEROLE

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Combine brown sugar, flour, nuts and butter in mixing bowl

  • ~CRUST~
  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped nuts (pecans preferred)
  • 1/2 cup butter (melted)~SWEET POTATO MIXTURE~
  • 3 cups mashed sweet potatoes (can use canned to save time, just drain)
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs (well beaten)
  • 1/4 cup butter, melted (1/2 cup)
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Raspberry Cheesecake Muffins

Raspberry Cheesecake Muffins

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Preheat the oven to 350 degrees F

  • 2/3 cup cream cheese, softened
  • 1/3 cup butter, softened
  • 1 cup sugar
  • 1 1/2 tsp vanilla extract
  • 2 egg whites
  • 1 egg
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 2 cups raspberries (fresh or frozen; can also substitute other berries)
  • Zest of one lemon
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Vegetable Barley Soup

Vegetable Barley Soup

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Combine all of the ingredients, except for the parsley, in a large (6-quart) slow cooker

  • 1 yellow onion, chopped
  • 2 carrots, cut into 1/2-circles
  • 2 stalks celery, chopped
  • 1 medium sweet potato, peeled and cut into 3/4-inch pieces
  • 4 garlic cloves, minced
  • 1 1/2 cups frozen green beans
  • 3/4 cup pearl barley
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 3/4 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1 (14 oz.) can petite diced tomatoes
  • 6 cups low-sodium vegetable broth
  • 2 cups water
  • 1/4 cup minced flat-leaf parsley
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New England Chowder

New England Chowder

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In Dutch oven or large pot, brown bacon over medium-high heat, drain on paper towel

  • 6 slices bacon, cut in 1″ pieces
  • 1 cup chopped onion (1 medium onion)
  • 1 cup chopped green onion–both white and green parts (approx. 8 green onions)
  • 1 garlic clove, minced
  • 2 cups chicken broth
  • 2 cups water
  • 1 cup grated carrots
  • 4 cups peeled & cubed (1/2″) red potatoes
  • 1-1/3 cups oyster crackers finely crushed (2/3 cup when crushed); or, 17 saltine crackers, finely crushed
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt (plus more to taste)
  • 3 tablespoons fresh thyme leaves or 1 tablespoon dried thyme leaves
  • 1 lb. mild, white fish fillets (cod, sole, haddock, etc.)
  • 1 can (12 oz.) evaporated milk
  • bread bowls, if desired
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PORK SOUVLAKI

PORK SOUVLAKI

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Mix together all of the ingredients except the pork loin in a zipper-lock bag

  • 1/2 cup olive oil
  • 1 small red onion, finely chopped
  • 3 cloves garlic, minced
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped freshoregano
  • 1 teaspoon dried mint
  • salt and pepper to taste
  • 1 1/2 lbs pork loin, trimmed of silver skin and excess fat, cut into 1″ cubes
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Pesto Spaghetti Squash

Pesto Spaghetti Squash

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Combine basil, olive oil, garlic, salt, and pepper in a blender or food processor

  • 2 cups fresh basil leaves
  • 1/3 cup pine nuts
  • 1/2 cup olive oil
  • 3/4 cup grated Parmesan cheese
  • 4 garlic cloves, peeled
  • 1/2 tsp. coarse sea salt
  • 1/2 tsp. ground pepper
  • 1 spaghetti squash
  • 1/4 cup pesto sauce
  • additional Parmesan cheese to sprinkle
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Snickerdoodle Donut Muffins

Snickerdoodle Donut Muffins

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Recipe makes approximately 20

  • For dipping your donut muffins, prepare the following:
  • 3/4 Cup Sugar
  • 1/2 Cup Butter (melted)
  • 1/2 teaspoon Pure Vanilla Extract
  • 3/4 Cup Milk (skim, 1%, 2%, whole)
  • 1 1/2 Cups All-Purpose Flour
  • Pinch of Ground Nutmeg
  • 1/4 teaspoon Ground Cinnamon
  • 1/8 teaspoon Cream of Tartar (optional)
  • 1 1/2 teaspoons Baking Powder
  • In a small bowl,
  • Melt 1/2 cup butter
  • In a small bowl mix,
  • 1/2 cup Sugar
  • 1 1/2 teaspoons Ground Cinnamon
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Simple Enchiladas

Simple Enchiladas

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Step #1 – The Sauce In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, ...

  • FOR THE SAUCE:
  • 1 Tablespoon Canola Oil
  • 1 Tablespoon Gold Medal All-purpose Flour
  • 1 can (28 Ounce) Enchilada Or Red Sauce
  • 2 cups Swanson Chicken Broth
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 2 Tablespoons Chopped Cilantro
  • FOR THE MEAT:
  • 1-1/2 pound Ground Beef
  • 1 whole Medium Onion, Finely Diced
  • 2 cans (4 Ounce) Diced Green Chilies
  • 1/2 teaspoon Morton Salt
  • FOR THE TORTILLAS:
  • 10 whole (to 14) Corn Tortillas
  • 1/2 cup Canola Oil
  • TO ASSEMBLE:
  • 3 cups Grated Sharp Cheddar Cheese
  • 1/2 cup Chopped Black Olives
  • 1 cup Chopped Green Onions
  • 1/2 cup Chopped Cilantro
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