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Succulent Steak

Succulent Steak

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Mix together the ¼ cup of flour, salt, pepper, and paprika

  • 1 1/2 lb round or cube steak, about 1/2 “thick
  • 1/4 c. flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika
  • 1 tbs oil
  • 2 onions, sliced
  • 4 oz can slice mushrooms, drained
  • 1 c. beef broth
  • 2 tsp Worcestershire sauce
  • 2 tbs butter
  • 2 tbs flour
5/5 (1 Votes)

Farmhouse Hash Taquitos

Farmhouse Hash Taquitos

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Preheat oven to 400 degrees F

  • Nonstick cooking spray
  • 1 cup extra Farmhouse Hash
  • 1 teaspoon chili seasoning
  • 3/4 cup shredded cheddar cheese
  • 8 corn tortillas
  • 1 tablespoon chopped fresh cilantro
0/5 (0 Votes)

Southwest Stuffed Chicken

Southwest Stuffed Chicken

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Flatten chicken to /18-in

  • 6 (4 ounce) boneless skinless chicken breast halves
  • 6 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch sticks
  • 2 (4 ounce) cans chopped green chilies, drained
  • 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 3/4 cup all-purpose flour
  • 1/2 cup butter or margarine, melted
0/5 (0 Votes)

Peas with Mushrooms

Peas with Mushrooms

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In a skillet over medium heat, sauté the mushrooms and onions in butter for 4 minutes

  • 1/2 lb fresh portabella baby mushrooms, sliced
  • 2 tbs sliced gr. onions
  • 1 tbs butter
  • 1/4 tsp dried marjoram
  • 1/4 tsp salt
  • Pinch pepper
  • Dash ground nutmeg
  • 1 10oz pkg frozen peas, cooked
0/5 (0 Votes)

Crunchy Pea Salad

Crunchy Pea Salad

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in large bowl, combine peas, water chestnuts, radishes, pepper and onion

  • 1 16 oz pkg frozen peas, thawed
  • 1 8 oz can sliced water chestnuts
  • 1/4 c. sliced radishes
  • 1/2 c. diced sweet red pepper
  • 1/3 c. diced red onion
  • 1/3 c. mayonnaise
  • 1 tsp dill weed
  • 1/2 tsp garlic salt
  • 1/2 tsp poppy seeds
4/5 (1 Votes)

Jalapeno Cornbread

Jalapeno Cornbread

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Mix and pour into greased 9x13-inch pan

  • 1 c. flour
  • 1 c. cornmeal
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 diced sweet onion
  • 1 c. shredded Colby Monterey Jack cheese
  • 2 beaten eggs
  • 1 c. buttermilk
  • 1/4 c. oil
  • 3 tsp sugar
  • 1 15 oz can creamed corn
  • 2 chopped jalapenos
4.5/5 (2 Votes)

Creamy Cauliflower Sauce

Creamy Cauliflower Sauce

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Saute the minced garlic with the butter in a large skillet over low heat

  • 6 lg minced cloves garlic
  • 2 tablespoons butter
  • 6 cups cauliflower florets
  • 6-7 cups vegetable, chicken broth or water
  • salt and pepper to taste
  • milk to thin if too thick
0/5 (0 Votes)

Salad Bar

Salad Bar

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Fill a large bowl with crisp salad greens and smaller bowls with an assortment of chopped fresh vegetables

  • 1 bag salad greens
  • Chopped veggies of choice
  • Salad dressing of choice
0/5 (0 Votes)

Egg Drop Soup

Egg Drop Soup

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Pour the broth into a saucepan and place over medium-high heat

  • 4 c. chicken broth
  • 1 tbs+ 1 tsp cornstarch
  • 3 lg eggs
  • 1 tbs soy sauce
  • Salt to taste
  • Flavoring Extras - Use one or all
  • 1/2 " fresh ginger, peeled and cut into rounds
  • 1/2 tsp peppercorns
  • 1/2 tsp fennel seeds
  • 6 whole cloves
  • 1/2 cinnamon stick
  • Soup Extras - Use one or all
  • 4 oz thinly sliced mushrooms
  • 1 bunch shredded cabbage or baby bok choy, spinach thinly sliced
  • 4 sliced gr onions
4/5 (1 Votes)

Vegetarian Burritos

Vegetarian Burritos

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Sauté the garlic and onions in oil for several minutes until onions are translucent

  • 5 c. cooked beans (pinto,kidney,or black beans)
  • 1/4 c. oil
  • 4 garlic cloves, minced
  • 4 med onions, chopped
  • 3 med gr. peppers, chopped
  • 1 1/2 tbs ground cumin
  • 1 tbs ground coriander
  • 1 cup corn
  • 1/2 c. black olives, chopped
  • 1 c. shredded cheddar cheese
  • salt
  • 12 flour tortillas
  • 1 c. cheddar cheese, grated
  • 1 c. sour cream
4/5 (1 Votes)