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Recipes
Sandra Lee's Bar-b-Que Potatoes
By cooksalot
Potatoes: Preheat grill to medium heat
- For Potatoes:
- Ingredients
- 3 tablespoons olive oil
- 2 tablespoons barbeque seasoning (recommended: Grill Mates)
- 1 tablespoon crushed garlic
- 2 teaspoons lemon juice
- 1 1/2 pounds baby white potatoes, quartered
- For Sauce:
- 1 cup sour cream
- 2 tablespoons crumbled bacon
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried chives
- 1 teaspoon hot sauce
Italian Tortellini Soup
By cooksalot
In a Dutch oven or soup pot, over med heat, start browning you Italian sausage chopping it up as you go like you w...
- 1 lb Italian sausage (if it is in casing take it out)
- 1 medium sweet onion
- 1 tsp. minced garlic
- 3/4 cup diced carrots
- 1 32oz box low sodium chicken broth
- 4 cups water
- 1 can original Rotel tomatoes
- 2 tbs. Italian seasoning
- 1 tsp. each salt and pepper
- 1 tsp. garlic powder
- 2 tbs. tomato paste
- 19 oz package frozen cheese tortellini (I used Publix brand)
- shaved or shredded Parmesan cheese
Loaded Baked Potato Soup
By cooksalot
Serves 4 to 6
- 4 large baking potatoes
- 6 slices bacon
- 3 cups milk
- 1 cup heavy cream
- 1 cup cheddar cheese, grated, plus more for garnish
- 1/3 cup sour cream
- 1/3 cup all-purpose flour, plus more, as needed
- 1/4 cup green onions, chopped
- 1/4 teaspoon cayenne pepper, optional
- kosher salt and freshly ground pepper, to taste
Toffee Refrigerator Cookies
By cooksalot
Cream together butter and sugar in a large bowl or mixer
- 2 1/2 cups all-purpose flour
- 1 cup heath bar toffee bits
- 1 cup sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt, optional
Pepperoni Pizza Salad
By cooksalot
20 minutes to prepare serves 6-8
- 1 1 oz.) package 1 (16 oz.) package rotini pasta (tri-color, optional), cooked and drained
- 8 8 8 oz. mozzarella cheese, cubed
- 8 8 8 oz. sharp cheddar cheese, cubed
- 8 8 8 oz. cherry tomatoes, halved
- 4 4 4 oz. sliced pepperoni
- 3/4 3/4 3/4 cup parmesan cheese, grated
- 3/4 3/4 3/4 cup extra-virgin olive oil
- 1/2 1/2 1/2 cup red wine vinegar
- 3 3 3 teaspoons Italian seasoning
- 1 1 1 teaspoon garlic powder
- 1 1 1 teaspoon onion powder
- 1/4 1/4 1/4 teaspoon red pepper flakes, optional
- to salt and freshly ground pepper, to taste
Slow Cooker Nacho Soup
By cooksalot
To the bowl of a 5-6 quart slow cooker, add cooked beef, vegetables, beans, seasonings and broth
- 1 lb ground beef, cooked and drained of fat
- 1 C yellow onion, chopped
- 1 C green bell pepper, chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeds removed and diced
- 15 oz corn, drained
- 15 oz black beans, drained and rinsed well
- 15 oz petite diced tomatotes, drained
- 1 1/2 tsp chili powder
- 1 1/2 tsp salt
- 1 tsp ground black pepper
- 1/8 tsp red pepper flakes
- 3 1/2 C chicken or beef broth
- 8 oz cheddar cheese, shredded
- 1 C heavy cream
- 3-4 Tb all purpose flour*
- Green onions, chopped for topping
Egg Drop Soup
By cooksalot
Whisk together 1 tablespoon cornstarch and chilled or room temperature chicken stock
- 4 cups chicken broth
- 1 tablespoon and 1 teaspoon cornstarch
- 3 large eggs
- 1/2 tablespoon soy sauce
- 1/2 " fresh ginger
- 1/2 teaspoon peppercorns
- 1 cinnamon stick
- 1 teaspoon white pepper
- 1/2 teaspoon sesame oil
BACON CHEESEBURGER SOUP
By cooksalot
Place ground beef, tomatoes, potatoes, carrot, bell pepper, onion, celery and garlic in your slow cooker and pour ...
- 1 pound ground beef, cooked and drained of fat
- 1 (15 oz.) can diced tomatoes, drained
- 1 (32 oz.) container chicken broth
- 4 cups potatoes, peeled and cubed
- 2 cups sharp cheddar cheese, grated
- 1 cup heavy cream
- 1/2 cup carrot, chopped
- 1/2 cup green bell pepper, seeds removed, chopped
- 1/4 cup all-purpose flour
- 3 cloves garlic, minced
- 2 ribs celery, chopped
- 1 large onion, chopped
- 1/2 teaspoon chili powder, optional
- kosher salt and freshly ground pepper, to taste
- bacon, crumbled optional
Dill Pickle Pasta Salad
By cooksalot
Prepare pasta according to package directions
- Dressing:
- 8 oz dry shell or orecchiette pasta
- 1 cup baby pickles, sliced into rounds
- 1/2 cup pickle juice
- 1/4 cup yellow onion, diced
- 2/3 cup cheddar cheese, shredded
- 2 tablespoons fresh dill, chopped
- 2/3 cup Greek yogurt
- 1/3 cup sour cream
- 1/3 cup pickle juice
- 1 pinch cayenne pepper
- Salt and pepper, to taste
PASTA FLORENTINE
By cooksalot
Bring a large pot of generously salted water to boil
- 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