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Recipes
Mushroom Rice
By SD296
Melt butter in a saucepan over medium heat
- 2 teaspoons butter
- 6 mushrooms, coarsely chopped
- 1 clove garlic, minced
- 1 green onion, finely chopped
- 2 cups chicken broth
- 1 cup uncooked white rice
- 1/2 teaspoon chopped fresh parsley
- salt and pepper to taste
Slow Cooker Hoppin' John Chowder
By SD296
Prepare rice according to package instructions, and set aside
- 1 1/2 cups instant white rice
- 1 pound ground beef sirloin
- 1/2 cup chopped green bell pepper
- 1 cup chopped onion
- 3 (15.5 ounce) cans black-eyed peas with liquid
- 1 (10.5 ounce) can condensed beef broth
- 2 (10 ounce) cans diced tomatoes and green chiles
- 1/2 cup water, or as needed
Slow Cooker Pinto Beans
By SD296
Wash the beans and soak overnight in cold water
- 1 pound dry pinto beans
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 pound ham hock
- 4 cups water
- 1 onion, chopped
- 2 teaspoons House Seasoning
Foil Pack Taco Chicken
By SD296
HEAT oven or grill to 400°F
- 2 small boneless skinless chicken breast halves
- 2 teaspoonsTaco Seasoning Mix
- 2 red potatoes, thinly sliced (about 1 cup)
- 1/2 cup shredded cheese
- 1/2 cup salsa
The Best Chicken Fried Steak
By SD296
Pound the steaks to about 1/4-inch thickness
- 1 lb beef cube steaks
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1 egg
- 1 teaspoon hot pepper sauce (Tabasco)
- 1 clove garlic, minced
- Vegetable Shortening for deep frying
- 1/8 cup all purpose flour
- 2 cups milk
- Salt and pepper to taste
Hamburger Hash Browns
By SD296
In a oven-proof skillet, combine hash browns, oil and pepper
- 4 cups frozen shredded hash brown potatoes, thawed
- 3 tablespoons vegetable oil
- 1/8 teaspoon pepper
- 1 pound ground beef
- 1 12 ounce jar of beef gravy
- 1 (10 ounce) package frozen mixed vegetables, thawed
- 1/2 teaspoon garlic powder
- 1 cup shredded Cheddar cheese, divided
- 1 (2.8 ounce) can French-fried onions
CROCKPOT MEXICAN ROUND STEAK
By SD296
Cut beef into 6 serving-size pieces and trim excess fat
- 1-1/2 pounds boneless round steak
- 2 cups frozen corn, thawed and drained
- 18 ounce jar chunky garden salsa
- 14 ounce can black beans, rinsed and drained
- 1 onion, chopped
- 1/2 cup water
- 1/2 teaspoon salt
- 1/8 teaspoon crushed red pepper flakes
Sausage Skillet Supper
By SD296
In a medium skillet, cook and crumble sausage; drain
- 1 pound pork sausage
- 1 can (14 1/2 ounces)stewed tomatoes, undrained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 cup uncooked long grain rice
- 1 cup water
- 2/3 cup picante sauce or salsa
The Most Awesome Pork Tenderloin Ever
By SD296
Preheat oven to 350 degrees
- 1 package pork tenderloins (2-2.5 lbs)
- 6 garlic cloves, sliced in half lengthwise
- 1/4 cup soy sauce
- 2 tablespoons Dijon mustard
- 4 tablespoons honey
- 2 tablespoons orange juice
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon pepper
- 3 tablespoons olive oil
Brown Jug Soup
By SD296
In a large soup pot, dissolve chicken bouillon cubes in 6 cups of water
- 4 chicken bouillon cubes
- 6 cups water
- 1 cup chopped celery
- 1 cup chopped onions
- 3 cups peeled and cubed potatoes
- 2 (10 ounce) package frozen mixed vegetables
- 2 (10.75 ounce) cans cream of chicken soup
- 1 pound Velveeta cheese, cubed