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Recipes
Homemade Fudgsicles
By sassy47
Mix all ingredients together and pour into molds
- 370 ml. can evaporated 2% milk
- 370 ml. skim milk
- 113 grams gram package instant chocolate pudding
- 2 teaspoons vanilla extract
Crockpot Chile Colorado Style Beef
By sassy47
In a crockpot add chile sauce, bouillon, chili powder, cumin, oregano, onion powder, garlic powder and black pepper
- 1 (28 oz) can Las Palmas Red Chile Sauce
- 3 beef bouillon cubes
- 2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 1 Tablespoon oregano leaves
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon finely ground black pepper
- 1 (5 lb) beef chuck roast, trimmed of most visible fat
Kale Salad with Fig-Balsamic Dressing
By sassy47
In a small saucepan, cover the figs with an inch of water
- 3 dried Mission figs, stemmed
- 1/2 cup EVOO
- 1/4 cup balsamic vinegar
- 1 small clove garlic, chopped
- 16 cups (firmly packed) mixed kale (such as baby kale or stemmed curly, Russian red, or Tuscan)
- 1/2 cup dried cranberries
- 4 oz. Manchego cheese, shaved with a vegetable peeler
Fingerling Potato Salad
By sassy47
•Place potatoes in a large pot
- 3 1/2 pounds fingerling potatoes, unpeeled, cut into 3/4"-1" pieces
- 1 tablespoon kosher salt plus more for seasoning
- 9 tablespoons (or more) extra-virgin olive oil, divided
- 2 tablespoons brown mustard seeds
- 3 medium leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4" slices (about 5 cups)
- 1 tablespoon (or more) white wine vinegar
- 1 tablespoon Dijon mustard
- Freshly ground black pepper
Chicken Stir Fry with Rice Noodles
By sassy47
Bring medium size pan of salted water to a boil
- 12 oz rice noodles
- 3 tablespoons vegetable oil
- 2 skinless boneless chicken breasts, sliced into bite-size strips
- Salt and black pepper to taste
- 1 red bell pepper (or 1/2 red and 1/2 green), sliced
- 1 cup broccoli, chopped
- 4 oz shiitake or portabello mushroom, sliced
- 1 tablespoon peeled and shredded fresh ginger
- 1/2 cup chicken broth
- 2 tablespoons soy sauce (NOT low-sodium)
- 2 tablespoons ketchup
- 1 teaspoon cornstarch
- few drizzles of sesame oil
Lettuce Wraps Vietnamese Shrimp
By sassy47
For the Shrimp: Preheat a grill or grillpan over medium-high heat
- For the Shrimp:
- 2 pounds large Shrimp (peeled; deveined; tails off)
- 2 Limes (zest and juice)
- 1 tablespoon Vegetable Oil
- 1 tablespoon Sesame Oil
- Kosher Salt
- FOR THE SHRIMP DRESSING:
- 1 - inch piece Ginger (peeled; grated)
- 2 tablespoons Sambal
- 1 tablespoon Sesame Oil
- 2 tablespoons Sweet Soy Sauce
- 1 1/2 teaspoons Fish Sauce
- 2 Limes (juiced)
- 1/4 cup Thai Basil leaves (loosely packed; chopped)
- 1/4 cup Cilantro leaves(loosely packed; chopped)
- FOR THE NOODLES:
- 1 package Vermicelli Noodles (cooked to package instructions)
- 2 Carrots (shredded or julienned)
- 5 Scallions (thinly sliced)
- 1 tablespoon Honey
- 1 tablespoon Soy Sauce
- 1 tablespoon Extra Virgin Olive Oil
- FOR THE PEANUT RELISH:
- 1/4 cup roasted salted Peanuts
- 2 Serrano Peppers (sliced)
- 1/4 cup Mint leaves (loosely packed)
- 1 teaspoon Kosher Salt
- FOR SERVING:
- 1 head Butter Lettuce (leaves pulled apart)
- Mint leaves
- Thai Basil leaves
- Cilantro leaves
- Lime wedges
- Sambal
Garlic Skillet Rice
By sassy47
In a large saucepan, bring the water to a boil
- 3 1/3 cups water
- 1 1/2 cups long-grain or whole-grain rice, uncooked
- 2 tablespoons vegetable oil
- 1/2 cup angle-cut scallions (2 scallions)
- 2 cloves garlic, minced
- 1 large, firm tomato, cut into cubes (about 1-1/2 cups)
- 1 teaspoon salt
- 1/2 teaspoon dried dillweed
- 1/4 cup ranch salad dressing
- If you want this a bit more creamy, add an additional 1/4 cup ranch dressing.
Spaghetti Mangiafuoco
By sassy47
Combine the chopped tomatoes, olive oil, cherry tomatoes, anchovies, garlic, basil, parsley, capers and red pepper ...
- 2 cups roughly chopped peeled tomatoes
- 2 tablespoons extra-virgin olive oil
- 20 cherry tomatoes, halved
- 6 anchovies (tinned)
- 2 cloves garlic, peeled, crushed and chopped
- 1 sprig fresh basil
- 1 sprig fresh parsley
- Small handful of capers
- Pinch crushed red pepper flakes
- Salt
- 1 pound spaghetti
Chicken Pot Pie
By sassy47
Heat the oven to 400°F. Line the bottom of a 9-inch pie plate with 1 pie crust
- 1 package (about 14 ounces) refrigerated refrigerated pie crust (2 crusts), at room temperature
- 1 can (10 1/2 ounces) Condensed Cream of Chicken Soup
- 1/2 cup milk
- 2 cups cubed cooked chicken
- 1 package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 2/3 cups)
- 1 cup shredded Cheddar cheese (about 4 ounces)
Peppermint Whipped Cream
By sassy47
Unwrap your candy canes and place them in a blender or food processor
- 6 red and white peppermint candy canes or 24 red and white mini peppermint candy canes
- 2 cups of whipping cream