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Recipes
French Onion Soup
By kgl1255
Melt butter with olive oil in an 8 quart stock pot on medium heat
- 1/2 cup Unsalted Butter
- 2 Tbsp. Olive Oil
- 4 cups Onions, sliced
- 2 Tbsp. Dry Sherry
- 1 tsp Dried Thyme
- 4 slices French Bread, toasted
- 4 slices Provolone Cheese
- 2 slices Swiss Cheese, diced
- 1/4 cup Parmesan Cheese, grated
- 42 oz. Beef Stock
Sausage Stuffing
By kgl1255
Cook sausage, celery and onion in frying pan Combine stuffing with butter and sausage,celery and onion mix Stir l...
- 2 6 oz Bags Corn Bread Stuffing
- 1 (2 sticks) cup Butter, melted
- 1 1/2 cups Celery, chopped
- 1 Onion, chopped
- 1 1/2 cups Chicken Broth
- 1 pkg Jimmy Dean Sage Sausage
Slow Cook Beef Burritos
By kgl1255
Trim fat and rub burrito mix on both sides of the beef Coat Crock Pot with Pam Place meat in pot add onion,vi...
- 1 2 pound London Broil
- 1 pkg Burrito Mix
- 1 Onion, chopped
- 1 Tbsp. White Vinegar
- 1 4 1/2 oz Green Chiles, chopped
Spinach Artichoke Dip
By kgl1255
Preheat oven to 375 In small baking dish, mix together artichoke hearts, spinach, sour cream, mayo, cream cheese...
- 14 oz. Can Artichoke Hearts, drained and chopped
- 1 10 oz Froz. Chopped Spinach, thawed & drained dry
- 1/2 cup Low Fat Sour Cream
- 1/4 cup Lite Mayo
- 1/4 cup Low-Fat Cream Cheese
- 1/4 cup Romano Cheese, grated
- 1/4 tsp Garlic , minced
Lemon Chicken
By kgl1255
1. Prepare chicken with marinade; Combine lemon juice, cornstarch, soy sauce, garlic and chicken in small bowl 2
- 1 Tbsp lemon juice
- 1 Tbsp cornstarch
- 1 tsp soy sauce
- 1 clove finely chopped garlic
- 2 boneless. skinnedchicken breast halved and cut into strips
- Sauce;
- 1/2 cup water
- 2 Tbsp lemon juice
- 1 Tbsp sugar
- 2 tsp soy sauce
- 1 Tbsp olive oil
- 3 oz. sliced mushrooms
- 1 tsp grated fresh ginger
- 2 cups iceberg lettuce
Spinach-Strawberries Salad
By kgl1255
Dry spinach leaves and tear into bite-size pieces; place in serving bowl and toss with strawberries and almonds
- 8 cups Fresh Spinach Leaves, washed
- 1 pint Fresh Strawberries, hulled and sliced
- 1/4 cup Almonds, sliced and toasted
- 4 Tbsp. Olive Oil
- 4 Tbsp. Raspberry Vinegar
- 1 tsp Dijon-style Mustard
Italian Peas
By kgl1255
Heat olive oil in a skillet over medium heat
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 16 ounces frozen green peas
- 1 tablespoon chicken stock
- salt and pepper to taste
Knorr Spinach Dip
By kgl1255
Combine all ingredients and chill about 2 hours
- 1 bag (10 oz.) chopped spinach
- 1 container (16 oz.) sour cream*
- 1 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1 package Knorr® Vegetable recipe mix
- 1 can (8 oz.) water chestnuts, drained and chopped (optional)
- 3 green onions, chopped
Split Pea Soup
By kgl1255
In a large stock pot, cover peas, garlic, onion, pepper, marjoram, bay leves and ham bone with the chicken stock
- 4 1/2 cups Dried Split Peas
- 16 cups Chicken Stock
- 3 lbs. Ham Bone
- 4 Onions, sliced
- 2 Bay Leaves
- 1/2 tsp Black Pepper, Ground
- 2 pinches Dried Marjoram
- 6 stalks Celery
- 6 Carrots, chopped
- 2 Sweet Potaoes, diced
- 4 Cloves Garlic
Shrimp Bruschetta al Limoncello
By kgl1255
Brush baguette slices with 2 tablespoons olive oil
- 24 baguette slices
- 1/2 cup extra-virgtn olive oil, divided
- 4 garlic cloves, thinly sliced
- 2 shallots, finely chopped
- 24 large shrirnp, peeled and deveined
- 1/2 cup fresh lemon juice
- 1/2 cup limoncello (lemon liqueur)
- Salt
- Freshly ground black pepper
- Garnishes: chopped fresh !talian parsley,
- lemon zest