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Recipes
BBQ Pork for Sandwiches
By kgl1255
Prep Time: 15 Minutes Cook Time: 4 Hours 30 Minutes Ready In: 4 Hours 45 Minutes Servings: 10
- 1 (14 ounce) can beef broth
- 3 pounds boneless pork ribs
- 1 (18 ounce) bottle barbeque sauce
Broccoli with Garlic Butter and Cashews
By kgl1255
1. Place the broccoli into a large pot with about 1 inch of water in the bottom
- 1 pound fresh broccoli, cut into bite size pieces
- 3 tablespoons and 1-3/4 teaspoons butter
- 2 teaspoons brown sugar
- 2 tablespoons soy sauce
- 1-1/4 teaspoons white vinegar
- 1/8 teaspoon ground black pepper
- 1-1/3 cloves garlic, minced
- 3 tablespoons and 1-3/4 teaspoons chopped salted cashews
Oven Roasted BBQ Chicken
By kgl1255
Combine BBQ sauce, peach preserves, garlic, and hot sauce in a medium saucepan and heat over medium heat for 5-10 m...
- 3 cups Your Favorite BBQ Sauce
- 1/2 cup Peach Preserves
- 1 clove Garlic
- Hot Sauce, Optional
- 12 whole Chicken Thighs, Bone-in, Skin-on
- Olive Oil For Brushing
Marinara Sauce
By kgl1255
In a large pot, brown pork chop Remove set aside
- 1 can (35 oz blended)
- 1 6oz can of tomato paste
- Fresh garlic
- Fresh onion (chopped)
- Fresh basil
Chicks on the Ranch Deviled Eggs
By kgl1255
1. Cut a thin slice from the bottom of each egg so it sits flat
- 12 hard cooked eggs
- 1/2 cup shredded Parmesan cheese
- 1/2 cup ranch salad dressing
- 1 tsp Dijon mustard
- Dash pepper
- 10 carrot chips
- 24 capers
- Fresh dill sprigs
Slow Cooker Chicken Fajitas
By kgl1255
Open Reynolds(R) Slow Cooker Liner and place it inside a 5- to 6 1/2-quart slow cooker bowl
- 1 Reynolds® Slow Cooker Liner
- 2 pounds boneless, skinless chicken breast tenders
- 1 medium onion, thinly sliced
- 1 large red bell pepper, cut into thin strips
- 1 large green bell pepper, cut into thin strips
- 3/4 cup chunky salsa Hot
- Pace Chunky Salsa Hot
- 2 (1.4 ounce) packages fajita seasoning mix
- 1/4 teaspoon cayenne pepper
- 16 (10 inch) flour tortillas
- Shredded cheese
- Chopped tomatoes
- Guacamole
- Sour cream
Make Ahead Scrambled Eggs
By kgl1255
Beat eggs with cream in a large bowl
- 12 eggs
- 1/2 cup heavy cream
- 2 Tbsp. butter
- 1 cup sour cream
- 1 cup shredded Cheddar cheese
- 1/8 tsp. white pepper
- 1/2 tsp. salt
Tomato Basil Pasta
By kgl1255
Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer
- 12 ounces pasta (I used Linguine)
- 1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
- 1 large sweet onion, cut in julienne strips
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 2 teaspoons dried oregano leaves
- 2 large sprigs basil, chopped
- 4 1/2 cups vegetable broth (regular broth and NOT low sodium)
- 2 tablespoons extra virgin olive oil
- Parmesan cheese for garnish
Chicken Puttanesca
By kgl1255
Toss chicken cutlets, with salt and 1 pepper
- 4 (6-oz) chicken cutlets cut into 1/2 inch pieces
- 1/2 tsp salt
- 1/4 tsp pepper.
- 6 olive oil packed anchovies.
- 2 Tbsp olive oil
- 1 Tbsp anchovy oil
- 1 Tbcp minced garlic
- 1 15oz can crushed tomatoes;
- 1/2 cup chopped, Pitted black kalamata olives;
- 3 Tbsp capers
- 1/4 crushed red pepper flakes
Cheesy Corn Dip
By kgl1255
Combine sour cream, mayonnaise and cumin in medium bowl; stir in mexicorn, cheese, green chiles and onions
- 1 (8-ounce) container sour cream
- 3/4 cup mayonnaise
- 3/4 teaspoon ground cumin
- 3 (11-ounce) cans mexicorn, drained
- 2 1/2 cups shredded cheddar cheese
- 1 (7-ounce) can ORTEGA@ Diced Green Chiles
- 2/3 cup sliced green onions