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Recipes
Tortilla de Patata (Spanish Tortilla)
By debbreck
1. Heat oil in a large ovenproof skillet over medium heat
- 1 1/2 cups extra-virgin olive oil
- 5-6 large Yukon Gold potatoes, peeled, quartered, cut into 1/4" slices
- 1 onion, quartered, thinly sliced
- 2 1/2 teaspoons kosher salt
- 8 large eggs, beaten to blend
- 1 1/2 cup shredded cheddar cheese
Great Spinach Dip
By debbreck
Drain spinach well. Mix all ingredients except for bread
- 1 cup sour cream
- 1 cup mayonnaise
- 1 1/2 packages frozen spinach - thawed and finely chopped
- 1/2 onion finely chopped
- 1 package Knox vegetable soup mix
- Round loaf of bread.
Our Favorite Dip
By debbreck
Found in Grandma Eva's recipe box
- 1 8-oz package of cream cheese
- 3 tsp. Beau Monde Seasoning Salt
- 1 tbsp. Parsley
- Chopped onion to taste
- Enough cream to make right consistency.
Enchiladas Con Pollo
By debbreck
1. Preheat the oven to 350°
- 2 cups shredded Monterey Jack cheese (8 ounces)
- 2 cups shredded ,cooked chicken (10 ounces)
- 1/3 cup chopped tomatoes
- 1/3 cup chopped black olives
- 1/4 cup chopped green chili peppers
- 1/4 cup chopped onion
- 2 16-ounce jar taco sauce or salsa (3 1/2 cups)
- 10 6- to 7- inch flour or corn tortillas
- Chopped black olives (optional)
- Chopped tomatoes (optional)
Tortellini with Pumpkin Alfredo Sauce
By debbreck
October 2012 Food Network Magazine
- Kosher Salt
- 2 9-ounce packages cheese tortellini
- 1 Tablespoon unsalted butter
- 1 small shallot, finely chopped
- 1/2 cup canned pure pumpkin
- Pinch of freshly grated nutmeg
- 1 3/4 cups heavy cream
- 1/4 cup grated Parmesan cheese, plus more for topping
- Freshly ground pepper
- Chopped fresh parsley for topping (optional)
Pumpkin Cheesecake
By debbreck
Preheat oven to 350 degrees F
- Crust:
- 1 3/4 cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 stick melted salted butter
- Filling:
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 (15-ounce) can pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- Variations:
- Use ginger snaps for the crust
- Add 1/4 c. finely crushed pecans to the crust
Chicken with Honey Beer Sauce
By debbreck
Enjoy this Chicken for lunch or dinner
- 2 teaspoons canola oil
- 4 (6 ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 3 tablespoons thinly sliced shallots
- 1/2 cup beer
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon whole-grain Dijon mustard
- 1 tablespoon honey
- 2 tablespoons fresh flat-leaf parsley leaves
Chicken Parmesan Soup
By debbreck
Saute chicken in olive oil, season with salt and pepper
- 2 whole chicken breasts, cut into very small pieces
- Olive oil
- Salt
- Pepper
- Garlic powder
- Italian seasoning
- 1 onion
- 1 medium zucchini
- 1/2 lb. mushrooms
- 1 large can Italian seasoned tomato puree
- 1 small can diced tomatoes
- 1 box chicken broth
- 1/2 to 3/4 pound of jack cheese, finely grated
- 1 pint grated Parmesan cheese
Festive Cheese Spread
By debbreck
In medium bowl, combine cream cheese, Swiss cheese, apricots, cranberries, and green onions; mix well
- 1 package (8oz.) cream cheese, softened
- 2 oz. shredded Swiss cheese (1/2 cup)
- 1/4 cup finely diced dried apricots
- 1/4 cup sweetened dried cranberries, coarsely chopped
- 2 tbsp thinly sliced green onions with tops
- 1/2 cup sliced almonds, toasted
- Assorted crackers, vegetables, pita chips
Sour Cream Spinach Dip
By debbreck
Combine sour cream and mayonnaise
- 2 c. sour cream
- 1/2 c. finely chopped fresh parsley
- 1 c. mayonnaise
- 1/2 c. finely chopped green onions
- 3/4 pkg. dry vegetable soup (Knorrs)
- 1 tsp. dill weed
- 1 (10 oz.) pkg. frozen chopped spinach, well drained and rechopped
- Pinch of garlic powder
- Sourdough bread, pita chips, or veggies for dipping