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Recipes
Garlic Butter Shrimp
By sassy47
Heat 2 tablespoons of butter in a large heavy bottomed skillet over medium heat
- 1 pound shrimp, peeled and deveined
- 6 tablespoons butter, divided
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 5 garlic cloves, minced
- 1/2 cup chicken stock
- ¼ teaspoon red pepper flakes
- 2 tablespoons lemon juice
- 2 tablespoons minced parsley
Chicken Breasts Stuffed Baked
By sassy47
Sauté chicken in butter until white, then cut in half or break into pieces in baking dish and sauté onions and ce...
- 6 boneless chicken breasts
- 3/4 cups chopped onion
- 6 stalks chopped celery
- 3 cans cream of chicken soup
- 1 cup mayonnaise
- 1 pkg stuffing mix
- 3 eggs
- 1/4 cup butter
Crockpot Beef Chile Relleno Soup
By sassy47
Preheat a skillet to medium heat for 3 minutes
- 1 POUND GROUND BEEF OR CHUCK
- 1 TEASPOON KOSHER SALT
- 1 TEASPOON BLACK PEPPER
- 1 TEASPOON GRANULATED GARLIC
- 1 CUP ONIONS DICED
- 2 CLOVES GARLIC MINCED
- 1-2 JALAPEÑO PEPPERS SEEDED AND MINCED
- 4 LARGE ROMA TOMATOES QUARTERED
- 4 CUPS LOW-SODIUM CHICKEN BROTH OR BEEF BROTH
- 4 TABLESPOONS TOMATO PASTE
- 1 TEASPOON MEXICAN OREGANO1
- 1 POUND GROUND BEEF OR CHUCK
- 1 TEASPOON KOSHER SALT
- 1 TEASPOON BLACK PEPPER
- 1 TEASPOON GRANULATED GARLIC
- 1 CUP ONIONS DICED
- 2 CLOVES GARLIC MINCED
- 1-2 JALAPEÑO PEPPERS SEEDED AND MINCED
- 4 LARGE ROMA TOMATOES QUARTERED
- 4 CUPS LOW-SODIUM CHICKEN BROTH OR BEEF BROTH
- 4 TABLESPOONS TOMATO PASTE
- 1 TEASPOON MEXICAN OREGANO
Chicken Fajitas Southwest
By sassy47
Heat gas or charcoal grill
- 1 (1-lb.) pkg. frozen bell pepper and onion stir-fry, partially thawed
- 1 tablespoon olive oil
- 1/2 teaspoon peppered seasoned salt
- 4 (8 to 10-inch) flour tortillas
- 1 (9-oz.) pkg. frozen southwestern-flavored cooked chicken breast strips, thawed
- 1/2 cup purchased guacamole
- Salsa, if desired
Roasted Herb Chicken & Potatoes
By sassy47
Cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices
- 1 1/2 pounds baking potatoes
- 1 large onion, thinly sliced
- 1/3 cup Kikkoman Soy Sauce
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, pressed
- 1 teaspoon dried oregano leaves, crumbled
- 1 teaspoon dried rosemary, crushed
- 3/4 teaspoon pepper
- 1 (4 pound) whole roasting chicken
Red Velvet Brownies
By sassy47
Preheat oven to 350°F. In a bowl, mix the cake mix with the canola oil, sweetened condensed milk and eggs
- 1 16.5-ounce package Red Velvet cake mix
- 3/4 Cup canola oil
- 3/4 Cup sweetened condensed milk
- 2 eggs
Beef Taco Bean Stew
By sassy47
Cut the roast into bite-sized chunks
- 2 lbs. rump roast
- 1 package of taco seasoning
- 1-15 oz. can diced tomatoes, mexican style
- 1 small can of green chilies
- 1-8 oz. can of tomato sauce
- 1 onion, chopped
- 2 beef bouillon cubes
- 2-15 oz. cans red kidney beans; rinsed and drained
- Shredded cheddar cheese
Melted Velveeta for hot dogs
By sassy47
Combine process cheese spread, mayo, milk and mustard
- 1/2 lb. Velveeta, cubed
- 1/2 cup Mayo
- 1/4 cup milk
- 1 teaspoon dry mustard
Creamy One-Pot Spaghetti with Leeks
By sassy47
In a pot, heat the olive oil
- 1 tablespoon extra-virgin olive oil
- 5 garlic cloves, minced
- 3 scallions, thinly sliced
- 2 leeks, white and light green parts only, trimmed and thinly sliced
- 1 medium shallot, chopped
- 1 anchovy fillet, drained
- Pinch of crushed red pepper
- 1 pound spaghetti, noodles broken in half
- 3 3/4 cups chicken stock
- 3/4 cup heavy cream
- 1/2 teaspoon kosher salt, plus more for seasoning
- 2 tablespoons chopped chives
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Roast Beef Dr. Pepper & BBQ Crockpot
By sassy47
Turn the Slow Cooker onto low
- 1 Beef Roast
- 1 Bottle of BBQ Sauce (I used Country Bobs)
- 1 Can Diet Dr. Pepper