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Recipes
Pistachio Cake III
By kgl1255
Preheat oven to 350 degrees F (175 degrees C)
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant pistachio pudding mix
- 4 eggs
- 1 1/2 cups water
- 1/4 cup vegetable oil
- 1/2 teaspoon almond extract
- 7 drops green food coloring
Baked Ziti
By kgl1255
1. ln a skillet over medium heat, brown ground beef, sausage, onion and garlic; drain fat
- 1 1/2 pounds lean ground beef
- 1 pound Italian Sausage
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoon chopped fresh basil
- 2 teaspoon dried oregano
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 2 (29 ounce) can diced tomatoes
- 4 (6 ounce) cans tomato paste
- 2 pkg. ziti
- 3 eggs, beaten
- 2 (15 oz) skim ricotta cheese
- 1 cup grated Parmesan cheese
- 4 tablespoons dried parsley
- 2 teaspoon salt
- 2 pounds mozzarella cheese, shredded
- 4 tablespoons grated Parmesan cheese
Shrimp Francesca
By kgl1255
1. Preheat oven to 375 degrees F (190 degrees C)
- 1 pound uncooked large shrimp, peeled and deveined
- 1 (8 ounce) can (8 to 10 count) hearts in water, drained
- 1/2 cup ltalian seasoned bread crumbs
- 1 tablespoon chopped fresh parsley
- 1 lemon, juiced
- 1/2 cup butter
- 1 1/2 tablespoons minced garlic
- 1 tablespoon finely shredded imported
- Romano cheese
Chicken Chowder
By kgl1255
In a large pot, combine the broth, soups and milk
- 1 can (I4-l/2 oz.) reduced- sodium chicken broth
- 1 can (10-3/4 oz.) condense.d cream of chicken soup' undiluted
- 1 can (10-3/4 oz.) condensed cream of potato soup' undiluted
- 1- 1/2 cups milk
- 2 cans (14-l/2 oz' each) diced tomatoes, undrained
- 2 cups cubed cooked chicken
- 1 can (11 oz.) Mexicorn drained
- 1/3 cup chopped onion
- 1 can (4 oz) chopped green chilies
- 1 1/2 (6 oz.) shredded
- Monterey Jack cheese
Tomato and Shrimp Pasta with Feta
By kgl1255
1. Set a large pot of salted water to boil
- coarse salt and ground Pepper
- 1/4 cup extra-virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 Tbsp tomato Paste
- 1 tsp dried oregano
- 1 can (28 ounces) whole Peeled tomaioes
- 1 can (15 ounces) tomato sauce
- 1/3 cup Pitted Kalamata olives, chopped
- 1 Tbsp capers, rinsed
- 1 12 ounces Penne rigate
- 1 1/2 pounds large shrimp, peeled and deveined
- 8 oz. feta
Baked Teriyaki Chicken
By kgl1255
1. ln a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger...
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1/2 cup white sugar
- 1/2 cup soy sauce
- 1/4 cup cider vinegar
- 1 clove garlic, minced
- 1/2 teaspoon ground ginger
- 1 i4 teaspoon ground black pepper
- 6 skinless chicken thighs
Grilled Buttermilk Chicken
By kgl1255
1. In a small bowl combine the buttermilk, garlic, paprika, 1 1/2 tsp salt and 3/4 tsp pepper
- 1 1/2 cups buttermilk
- 8 cloves garlic, chopped
- 1 Tbsp paprika
- Kosher salt and pepper
- 6 lbs. bone-in chicken
Chicken Teriyaki
By kgl1255
1. In a medium bowl, mix together soy sauce and mayo
- 3/4 cup soy sauce
- 1 cup mayo
- 6 skinless, boneless chicken breast halves
Slow Cook Pulled Pork
By kgl1255
Place onion on the bottom of your slow cooker
- 5-6 tb. pork shoulder/pork butt
- 1 medium onion, thinly sliced
- 1 cup ketchup
- 2/3 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/2 cup tomato paste
- 3 tbsp Worcestershire sauce
- 3 tbsp mustard
- 2 tsp paprika
- 2 tsp garlic powder
- pinch cayenne pepper
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3/4 water
Texas Ranch Chicken
By kgl1255
Prep Time:10 Min Cook Time:35 Min Ready In:45 Min
- Pam spray
- 1 1/2 pounds skinless, boneless chicken parts
- 1 1/2 cups Ranch-style salad dressing
- 2 cups shredded mozzarella cheese