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Recipes

Baked Shrimp Scampi

Baked Shrimp Scampi

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Preheat the oven to 425 degrees F

  • 2 pounds (12 to 15 per pound) shrimp in the shell
  • 3 tablespoons good olive oil
  • 2 tablespoons dry white wine
  • Kosher salt and freshly ground black pepper
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 4 teaspoons minced garlic (4 cloves)
  • 1/4 cup minced shallots
  • 3 tablespoons minced fresh parsley leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 extra-large egg yolk
  • 2/3 cup panko (Japanese dried bread flakes)
  • Lemon wedges, for serving
0/5 (0 Votes)

Slow Cooker Barbecue Ribs

Slow Cooker Barbecue Ribs

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Preheat oven to 400 degrees F (200 degrees C)

  • 4 pounds pork baby back ribs
  • salt and pepper to taste
  • 2 cups ketchup
  • 1 cup chili sauce
  • 1/2 cup packed brown sugar
  • 4 tablespoons vinegar
  • 2 teaspoons dried oregano
  • 2 teaspoons Worcestershire sauce
  • 1 dash hot sauce
4.5/5 (2 Votes)

Mile-High Salsa Pie

Mile-High Salsa Pie

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A taco dinner kit makes quick work of a tasty layered Mexican pie

  • 1 lb lean (at least 80%) ground beef or chopped boneless skinless chicken breasts
  • 1 box (8.7 oz) Old El Paso® Soft Taco Bake® dinner kit
  • 1 cup water
  • 1 can (15 oz) Progresso® kidney beans, drained, rinsed
  • 1 jar (16 oz) Old El Paso® Thick 'n Chunky salsa
  • 1 cup shredded Monterey Jack cheese (4 oz)
0/5 (0 Votes)

Artichoke Dip

Artichoke Dip

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Method 1 Drain the artichokes from the can

  • 2 14 oz. cans of artichokes (packed in water, not oil)
  • 2 cups of freshly grated Parmesan cheese
  • 1 cup of mayonaise
  • Salt and pepper
4.3/5 (15 Votes)

Scalloped Potato Gratin

Scalloped Potato Gratin

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In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper

  • 1 1/2 cups heavy cream
  • 3 bay leaves
  • 2 sprigs fresh thyme
  • 2 garlic cloves, chopped
  • 1/2 teaspoon ground nutmeg
  • butter
  • 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
  • Salt and freshly ground black pepper
  • 1/2 cup grated Parmesan, plus more for broiling
4.4/5 (5 Votes)

Steak au Poivre

Steak au Poivre

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This dish is a classic in France and always wonderful with a frisée salad, french fries, and a bottle of red wine

  • 4 New York strip or sirloin steaks (6 to 8 oz. each), 3/4 inch thick, patted dry
  • Salt
  • 3 Tbs. coarsely ground black peppercorns
  • Olive oil for the pan
  • 1 cup red wine (Cabernet Sauvignon or Pinot Noir)
  • 4 to 6 Tbs. butter, sliced
4.5/5 (2 Votes)

Jamie's Cranberry Spinach Salad

Jamie's Cranberry Spinach Salad

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Jamie's Cranberry Spinach Salad SUBMITTED BY: Jamie Hensley PHOTO BY: LynnInHK "Everyone I have made this for

  • 1 tablespoon butter
  • 3/4 cup almonds, blanched and slivered
  • 1 pound spinach, rinsed and torn into bite-size pieces
  • 1 cup dried cranberries
  • 2 tablespoons toasted sesame seeds
  • 1 tablespoon poppy seeds
  • 1/2 cup white sugar
  • 2 teaspoons minced onion
  • 1/4 teaspoon paprika
  • 1/4 cup white wine vinegar
  • 1/4 cup cider vinegar
  • 1/2 cup vegetable oil
4/5 (1 Votes)

Baked Spaghetti

Baked Spaghetti

By

Paula Deen

  • 8 ounces uncooked angel hair pasta
  • 1/4 cup chopped fresh parsley
  • 1 1/2 lbs ground beef
  • 1 teaspoon salt
  • 1/4 teaspoons black pepper
  • 1/4 teaspoons garlic powder
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons Seasoned Salt
  • 1 1/2 teaspoons Italian seasoning
  • 2 cups tomato sauce
  • 1 cup water
  • 2 cups canned diced tomatoes
  • 2 cloves garlic, chopped
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced onion
  • 1 cup grated cheddar cheese
  • 1 cup Monterey Jack cheese
  • 2 small bay leaves
4.7/5 (39 Votes)

Country Fried Steak and Milk Gravy

Country Fried Steak and Milk Gravy

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Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside

  • 4 (4 ounce) cube steaks
  • 1/2 teaspoon salt, divided
  • 1 3/4 teaspoons ground black pepper, divided
  • 1 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 1/4 cup lard
  • 1 cup milk
4.5/5 (22 Votes)

Jambalaya

Jambalaya

By

Melt butter and garlic in large saucepan over high heat; add rice, onion and peppers and sauté for 5 minutes

  • 1 pkg. Hillshire Farm® Smoked Sausage, cut into 1/4-in. slices
  • 1 (6.8 oz) pkg. RICE-A-RONI® Spanish Rice
  • 2 Tbsp. butter or margarine
  • 1/2 cup onion, chopped
  • 1/3 cup chopped bell pepper, any variety
  • 1 clove garlic, minced
  • 2 cups water
  • 1 (14 1/2 oz) can tomatoes, diced, drained
  • 1 Tbsp. cajun seasoning
  • Hot sauce to taste
0/5 (0 Votes)