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Recipes
Olive Garden Chicken Marsala Recipe
By kgl1255
POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness
- 4 chicken breasts, boneless & skinless
- 1/2 cup flour Salt to taste Pepper to taste
- Dried oregano to taste
- 4 Tbsp olive oil Tbsp
- 4 butter or margarine
- 2 cups fresh mushrooms, sliced
- 1 cup Marsala wine
Key West Chicken
By kgl1255
1. In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- 1 teaspoon lime juice
- 1 teaspoon chopped garlic
- 4 skinless, boneless chicken breast halves
Slow Cook Swedish Meatballs
By kgl1255
Mix chili sauce, syrup and jelly in crock pot Heat for about an hour before serving If meatballs are refrigera...
- 2 pounds Meatballs
- 1/2 cup maple syrup
- 1 jar (12oz) Heinz Chili Sauce
- 1 med jar (12 oz) Grape Jelly
Pull Apart Pizza Muffins
By kgl1255
1. Preheat the oven to 350 degrees
- 1/3 cup olive oil
- 26 oz frozen dinner roll dough, thawed
- 2 1/2 cups shredded Mozzarella
- 1/2 cup Parmesan cheese
- 2 tablespoons Italian seasoning
- 6 oz sliced pepperoni, cut into quarters
The Best Frikin' Party Dip Ever!
By kgl1255
Amount Per Serving Calories: 201 Total Fat: 17
- 1 (16 ounce) package bulk hot pork sausage (such as Jimmy Dean®)
- 1 (8 ounce) package cream cheese, softened
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- 1 cup chopped fresh chives
- 1/4 cup chopped onion
Christmas Eve Beef Tenderloin
By kgl1255
From Tom
- Herb Oil:
- 3 lb center-cut beef tenderloin (112lb per person)
- 2 carrots roughly chopped
- 1 onion roughly chopped
- 2 celery stalks roughly chopped
- 3 cups red wine
- smokey bacon strips (enough to cover top of tenderloin- about I strips for 3 lbs)
- 1 cup beef demigloss or rich beef stock
- 1/4 cup olive oil
- 2 tbsp. butter
- 3 rosemary stems
- 10 sage leaves
- 8-10 thyme sprigs
- 1/4 cup olive oil
Peach, Mozzarella and Basil Salad
By kgl1255
Cut each peach into 6 to B wedges, then cut each wedge in half crosswise
- 3 ripe peaches (peeled, if desired)
- 1 cup fresh basil leaves, torn
- 8 ounces fresh mozzarella, cut
- into 1 inch chunks
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- l/2 teaspoon black pepper
Jambalaya
By kgl1255
In a Dutch oven, cook chicken in 1 Tbsp oil until no longer pink; remove and set aside
- 2 boneless skinless chicken breasts, cubed
- 3 Tbsp olive oil, divided
- 1/2 lb. cubed fully cooked ham
- 1/2 lb. smoked kielbasa, cubed
- 2 med. green peppers, chopped
- 2 med. onions, chopped
- 6 garlic cloves, minced
- 2 cans (14 1/2 oz.) beed stock
- 1 can (28 oz.) crushed tomatoes
- 1 1/2 cups H2O
- 3/4 cup Dijon mustard
- 1/4 cup minced fresh parsley
- 2 Tbsp Worcestershire sauce
- 2 tsp. cayenne pepper
- 1/2 tsp dried thyme
- 1 1/2 cups uncooked long grain rice
- 1 lb. uncooked med. shrimp, peeled and deveined
Hot Crab and Artichoke Dip
By kgl1255
Preheat oven to 350 degrees F (175 degrees C)
- 3 (6 ounce) cans crabmeat
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) container sour cream
- 1 cup mayonnaise
- 1 cup heavy cream
- 1 (10 ounce) can artichoke hearts, drained 1 1/2 cups shredded
Slow Cook Country Pork Ribs
By kgl1255
Directions Halve, then thinly slice onions
- 2 medium onions
- 4 lb country-style pork ribs
- 1 cup Hot ’n Spicy barbecue sauce (or your favorite sauce)