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Recipes
Old-Time Fudge
By trf0ster
Prep: 20 minutes Cook: 20 minutes Stand: 55 minutes
- 2 * 2 cups sugar
- 3/4 * 3/4 cup milk
- 2 * 2 ounces unsweetened chocolate, cut up
- 1 * 1 teaspoon light-colored corn syrup
- 1 * 1 teaspoon vanilla
- 1/2 * 1/2 cup chopped nuts (optional)
- 2 * 2 tablespoons butter
Hearty Beef Chili
By trf0ster
* 1, In large resealable food-storage plastic bag, place half of the beef and 1 tablespoon of the flour; seal b...
- Chili
- 2 1/2 lb beef stew meat, cut into 1-inch cubes
- 2 tablespoons quick-mixing flour
- 2 tablespoons oil
- 4 1/2 teaspoons chili powder
- 2 teaspoons salt
- 2 teaspoons dried oregano leaves
- 2 teaspoons ground cumin
- 2 dried bay leaves
- 1 1/2 cups Progresso® beef-flavored broth (from 32-oz carton)
- 1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
- 1 large onion, chopped (1 cup)
- 1 medium green bell pepper, chopped (1 cup)
- 3 cloves garlic, finely chopped
- 3 tablespoons cornmeal
- 1 can (15 oz) Progresso® black beans, drained, rinsed
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- Garnishes, if desired
- Shredded Monterey Jack cheese
- Sour cream
- Chopped fresh cilantro
- Tortilla chips
Crunchy Coconut Shrimp
By trf0ster
Crush French Fried Onions with coconut in plastic bag, and shake
- 1 1/3 cups French's® French Fried Onions
- 1/3 cup flaked, sweetened coconut
- 1 Ib. large shrimp, shelled and deveined
- 1/2 cup all-purpose flour
- 2 egg whites, beaten
Bananas Foster Bread Pudding with Rum Sauce
By trf0ster
Preheat over to 350 degrees
- 12 oz crusty French bread, cubed
- 7 eggs
- 1 banana, pureed
- 4 1/2 cups whole milk
- 1 cup brown sugar
- 1/2 cup dark rum
- 2 bananas, sliced
- 1/2 cup raisins
Chicken continental
By trf0ster
Naomi Judd's recipe
- 1/4 cup unsalted Butter
- 6 boneless, skinned chicken breast halves (about 5 oz each)
- 3 - 10 3/4 oz cans condensed cream of chicken soup, undiluted
- 3 level tablespoons dried celery leaves
- 2 teaspoons dried thyme
- 16 oz pkg yellow rice, cooked according to pkg directions
Orange Dreams
By trf0ster
In a large bowl, cream butter and sugars until light and fluffy
- 1 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 tablespoon grated orange peel
- 2-1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups vanilla or white chips
Potato Bacon Soup
By trf0ster
Fry bacon until crisp in 3 qt saucepan
- 8 slices bacon
- 1 c chopped onions
- 2 c cubed potatoes
- 1 c water
- 1 can cream of chick soup
- 1 c sour cream
- 1 3/4 c milk
- 1/2 t salt
- dash pepper
- 2 T chop parsley
Parmesan-Crusted Fish
By trf0ster
This quick-to-assemble baked fish is loaded with flavor and the topping keeps the fish moist
- 1 lb halibut, cod, haddock or other firm-texture fish fillets (about 3/4 inch thick), cut into 4 serving pieces
- 2 tablespoons reduced-fat mayonnaise
- 1/2 teaspoon finely grated lemon peel
- 1/8 teaspoon pepper
- 2 tablespoons Progresso® Italian style bread crumbs
- 2 tablespoons grated Parmesan cheese
- Lemon wedges, if desired
Spinach and Cheddar Strata
By trf0ster
Preheat oven to 400 degrees
- 1 teaspoon extra-virgin olive oil
- 10 ounces spinach
- 3 cups day-old bread cubes (1 inch)
- 5 large eggs, lightly beaten
- 1 cup whole milk
- 1 1/4 cups grated sharp white cheddar (3 ounces)
- Coarse salt and ground pepper
White Chicken Chili
By trf0ster
Fast, flavorful and filled with fiber! Traditional chili takes a twist with ground chicken, white beans and green c...
- 1 lb ground chicken
- 1 medium onion, chopped (1/2 cup)
- 2 teaspoons finely chopped garlic
- 3 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
- 1 1/2 teaspoons dried oregano leaves
- 1 teaspoon ground cumin
- 1/8 to 1/4 teaspoon ground red pepper (cayenne)
- 2 medium zucchini, chopped (about 3 cups)
- 2 cans (15 oz each) Progresso® cannellini beans or 2 cans (15 to 16 oz each) great northern beans, drained, rinsed
- 1 can (4.5 oz) chopped green chiles
- 1/2 cup shredded reduced-fat Monterey Jack cheese