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Cheesy Slow-Cooker Meatballs and Twisted Garlic Bread Skewers

Cheesy Slow-Cooker Meatballs and Twisted Garlic Bread Skewers

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1 In large bowl, mix beef, bread crumbs, milk egg, salt and pepper with hands until well combined

  • Meatballs and Sauce:
  • 1 1/2 lb lean (at least 80%) ground beef
  • 1/2 cup Italian style bread crumbs
  • 2 tablespoons milk
  • 1 egg, slightly beaten
  • Salt and pepper to taste
  • 5 mozzarella cheese sticks, cut into small pieces
  • 1 jar (24 oz) tomato pasta sauce
  • Pasta:
  • 1 package (l lb) pasta
  • Twisted Garlic Bread Skewers:
  • 1 can refrigerated classic pizza crust
  • 12 bamboo skewers
  • 1/4 cup butter, melted
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon parsley flakes
  • Drizzle of olive oil
4.6/5 (32 Votes)

Big-Batch Jambalaya

Big-Batch Jambalaya

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In a Dutch oven, cook chicken in 1 tablespoon oil until no longer pink; remove and set aside

  • 1 boneless skinless chicken breast, cubed
  • 3 tablespoons olive oil, divided
  • 1/2 pound cubed fully cooked ham
  • 1/2 pound Polish Kielbasa Sausage or Polish sausage, cubed
  • 2 medium green peppers, coarsely chopped
  • 2 medium onions, coarsely chopped
  • 6 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 can (28 ounces) crushed tomatoes
  • 1-1/2 cups water
  • 3/4 cup Dijon mustard
  • 1/4 cup minced fresh parsley
  • 2 tablespoons Worcestershire sauce
  • 1-1/2 to 2 teaspoons cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1-1/2 cups uncooked long grain rice
  • 1 pound uncooked medium shrimp, peeled and deveined
4.5/5 (15 Votes)

Meatball Poppers

Meatball Poppers

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1. Heat oven to 350°F. Lightly spray 24 regular-size muffin cups with cooking spray

  • 12 refrigerated or frozen (thawed) cooked meatballs
  • 1 cup shredded Parmesan cheese
  • 2 tablespoons Thousand Island dressing
  • 2 cans crescent dinner rolls (8 oz each)
  • 1 egg, well beaten
  • cooking spray
  • caraway seeds
  • sauerkraut
4.6/5 (16 Votes)

Peach-Almond Coffee Cake

Peach-Almond Coffee Cake

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1 Heat oven to 375°. Spray round pan, 8x1 1/2 inches, with cooking spray

  • 2/3 cup fat-free (skim) milk
  • 1 egg or 1/4 cup fat-free cholesterol-free egg product
  • 2 tablespoons canola or vegetable oil
  • 1/2 teaspoon almond extract
  • 2 cups Reduced Fat Bisquick® mix
  • 1/3 cup sugar
  • 1 cup chopped fresh or frozen (thawed and drained) peaches
  • 1/2 cup Yoplait® Thick & Creamy vanilla lowfat yogurt
  • 1/4 cup packed brown sugar
  • 1/4 cup sliced almonds
4.5/5 (13 Votes)

KFC Cole Slaw

KFC Cole Slaw

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1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice)

  • 1/2 cup mayonnaise
  • 1/3 cup granulated sugar
  • 1/4 cup milk
  • 1/4 cup buttermilk
  • 2 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons white vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 cups finely chopped cabbage (about 1 head)
  • 1/4 cup shredded carrot (1 medium carrot)
  • 2 tablespoons minced onion
4.5/5 (31 Votes)

Glazed Raisin-Cinnamon Biscuits

Glazed Raisin-Cinnamon Biscuits

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1 Heat oven to 450°F. In medium bowl, stir all biscuit ingredients just until soft dough forms

  • 2 1/2 cups Original Bisquick® mix
  • 1/2 cup raisins
  • 2/3 cup milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 2/3 cup powdered sugar
  • 1 tablespoon warm water
  • 1/4 teaspoon vanilla
4.7/5 (20 Votes)

Chicken Tamale Pie

Chicken Tamale Pie

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1. Preheat oven to 400°. 2

  • 1/3 cup fat free milk
  • 1/4 cup egg substitute
  • 1 1/2 tablespoon taco seasoning, divided
  • 1/4 teaspoon ground red pepper
  • 1 (14 3/4 ounce) can cream-style corn
  • 1 (8.5 ounce) box corn muffin mix (such as Jiffy)
  • 1 (4 ounce) can chopped green chiles, drained
  • 1 (10 ounce) can red enchilada sauce - I recommend going with an authentic Mexican brand
  • 2 cups shredded cooked chicken breast
  • 3/4 cup shredded white cheese
  • cilantro and crumbled Cotija cheese for topping
4.6/5 (29 Votes)

Fiesta Chicken Salad

Fiesta Chicken Salad

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Combine the chicken, beans, tomatoes, and corn in a large bowl

  • 5 cups cooked chicken, shredded
  • 1 (15 oz.) can black beans
  • 1 (10 oz.) can diced tomatoes with chilies
  • 1 1/2 cup corn
  • 1 cup mayonnaise
  • 3/4 cup cilantro leaves, packed
  • 2 Tablespoons lime juice
  • salt and pepper
4.5/5 (18 Votes)

OUR TEXAS CHILI

OUR TEXAS CHILI

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1 In a 6 quart kettle saute the bacon until clear

  • 2 lbs beef chuck, diced into small cubes
  • 3 yellow onions chopped
  • 6 cloves of garlic minced
  • 1 tsp. dried cumin
  • 6 jalapenos-seeded and chopped
  • 2 tsps. salt
  • 4 tablespoons good quality chili powder
  • 1 tablespoon oregano
  • 1 28 ounce tomatoes, including juice
4.2/5 (6 Votes)

Southwest Chicken with Honey Roasted Corn Salsa

Southwest Chicken with Honey Roasted Corn Salsa

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1 Cook rice in water as directed on box

  • 2 cups uncooked instant rice
  • 2 cups water
  • 4 boneless skinless chicken breasts (about 1 lb)
  • 2 tablespoons taco seasoning mix (from 1-oz package)
  • 2 tablespoons oil
  • 1 medium zucchini, sliced
  • 1 bag (11.8 oz) frozen honey roasted sweet corn or 1 bag (12 oz) frozen corn
  • 1 1/4 cups Thick 'n Chunky salsa
4.5/5 (13 Votes)