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Yogurt Chive Biscuits

Yogurt Chive Biscuits

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1. Preheat oven to 400. Line baking sheet with parchment paper or coat with nonstick cooking spray; set aside

  • 2 cups all-purpose flour
  • 1 tbsp. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. crush dried oregano
  • 1/4 cup cold unsalted butter, cut into thin slices
  • 2/3 cup Greek style plain yogurt
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 1/2 cup finely chopped fresh chives
0/5 (0 Votes)

Herbed Chicken Lattice Pot Pie

Herbed Chicken Lattice Pot Pie

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1. Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray

  • 1 cup uncooked instant white rice
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 1/4 lb boneless skinless chicken breasts, cut into 3/4-inch pieces
  • 1 large red bell pepper, chopped (about 1 1/2 cups)
  • 1 large onion, chopped (about 1 cup)
  • 1 medium zucchini, chopped (about 1 cup)
  • 2 tablespoons savory herb with garlic soup mix (from packet in 2.4-oz box)
  • 3/4 cup milk
  • 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
4/5 (1 Votes)

Crispy Onion Flat Breads

Crispy Onion Flat Breads

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1. Combine baking mix, 2/3 cup French Fried Onions and cheeses in large bowl

  • 2 1/2 cups biscuit baking mix
  • 2 cups French's Fried onions, divided
  • 1 cup shredded Cheddar cheese
  • 1/4 grated Parmesan cheese
  • 1/2 cup water
  • 2 tbsp. Frank's Hot Sauce
  • 1 egg white, beaten
4/5 (1 Votes)

Mexican Skillet Tamale Casserole

Mexican Skillet Tamale Casserole

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1. Preheat oven to 400. Heat large nonstick ovenproof skillet over medium high heat until hot

  • Filling
  • 1 lb. ground beef
  • 1 cup frozen corn kernels, thawed
  • 1 can (8 oz.) tomato sauce
  • 1 can (4 oz.) green chilis
  • 1/2 cup water
  • 1 packet taco seasoning
  • 1 teaspoon ground cumin
  • Crust
  • 1/2 cup biscuit baking mix
  • 1 cup whole milk
  • 2 large eggs
  • 1 1/2 cups shredded Mexican cheese
  • Sour cream, chopped tomatoes or cilantro (optional)
0/5 (0 Votes)

Rice and Bean Burrito Pot Pie

Rice and Bean Burrito Pot Pie

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1. Heat oven to 375°F. Spray 2-quart oval casserole or 11x7-inch (2-quart) glass baking dish with cooking spray

  • 1 tablespoon olive or vegetable oil
  • 1 large onion, chopped (about 1 cup)
  • 2 cloves garlic, finely chopped
  • 1 jalapeño chile, seeded, finely chopped
  • 2 large tomatoes, chopped (about 2 cups)
  • 2 cans (15 oz each) Spanish rice with bell peppers and onions
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • 1 can (15 oz) pinto beans, drained, rinsed
  • 1 can (11 oz) Pillsbury® refrigerated original breadsticks (12 breadsticks)1/2 cup sour cream
4.5/5 (2 Votes)

Spicy Black Bean & Corn Salsa

Spicy Black Bean & Corn Salsa

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In large bowl, combine beans, corn, cilantro, green onion, red onion, lime juice, oil, and cumin

  • 16 oz. Cooked Black Beans
  • 16 oz. Fresh/Frozen Corn Kernels
  • 1/2 cup Chopped Fresh Cilantro
  • 1/4 cup Chopped Green Onion
  • 1/4 cup Chopped Red Onion
  • 1/3 cup Fresh Lime Juice
  • 3 tbsp. Vegetable Oil
  • 1 tbsp. Ground Cumin
  • Salt & Freshly Ground Pepper
  • 1/2 cup Chopped Ripe Tomatoes, drained
0/5 (0 Votes)

Cowboy Crisps

Cowboy Crisps

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In large bowl, combine flour, cornmeal, baking soda, sugar and salt

  • 1 3/4 cups Flour
  • 1/2 cup Yellow Cornmeal
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Sugar
  • 1/2 tsp. Salt
  • 1/2 cup Butter (melted)
  • 8 oz. Extra-sharp Cheddar Cheese, shredded
  • 2 tbsp. White Vinegar
  • 2/3 cup Water
  • Coursely Ground Black Pepper
0/5 (0 Votes)

Basil and Current Spread

Basil and Current Spread

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In small bowl, combine olive oil, basil and garlic

  • Garnish:
  • 1/3 cup Olive Oil
  • 3 tbsp. Chopped Fresh Basil
  • 3 tsp. Minced Garlic
  • 2 8oz. Cream Cheese Packages, softened
  • 3 tbsp. Chopped Fresh Parsley
  • 2/3 cup Walnuts, coarsely chopped
  • 2/3 cup Currants
  • Walnut Halves
  • Whole Basil Leaves
  • Currants
0/5 (0 Votes)

Vegetarian Chipolte Chili

Vegetarian Chipolte Chili

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In large, heavy saucepan, heat olive oil over medium heat

  • 1 tbsp. olive oil
  • 1 1/2 cups chopped carrot
  • 1 cup chopped red bell pepper
  • 1 cup chopped green bell pepper
  • 1 cup chopped onion
  • 2 tsp. minced garlic
  • 1 tbsp. chili powder
  • 2 tsp. ground cumin
  • 1 28oz. can Italian-style plum tomatoes with juice, chopped
  • 1 15oz. can red kidney beans, rinsed and drained
  • 1 15oz. can cannellini beans, rinsed and drained
  • 1 15oz. can black beans, rinsed and drained
  • 1-2 tbsp chopped canned chipolte chilis in adobo sauce
  • salt and freshly ground pepper
0/5 (0 Votes)

Tempting Tomato Salad

Tempting Tomato Salad

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About thirty minutes before serving, combine tomatoes and red onion in large bowl

  • Garlic Croutons:
  • 1 lb. ripe tomatoes, sliced or 1 lb. cherry tomatoes, quartered
  • 1 small red onion, peeled and sliced
  • 3 tbsp. olive oil
  • 3 tbsp. sherry vinegar or balsamic vinegar
  • 1/2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 4 oz. feta cheese, crumbled
  • 1/2 cup olive oil
  • 1 tsp. minced garlic
  • 1/2 tsp. salt
  • 1 loaf French bread, sliced 1" thick
0/5 (0 Votes)