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Recipes
Ready-to-Go Chili
By RogRot
In large soup pot, brown beef & onion over med
- 1 lb ground beef
- 1 medium onion
- 2 cans (15 oz. ea.) pinto beans, undrained
- 1 can (28 oz.) diced tomatoes, undrained
- 1 can (15 oz.) tomato sauce
- 1 can (4 oz.) chopped green chilies
- 2 T. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/2 tsp. pepper
Bacon Wrapped Pineapple
By RogRot
Drain and dry a can of chunk pineapple
- Chunk Pineapple
- Bacon
- Soy Sauce
Fruit Salad
By RogRot
In a large bowl, combine peaches, pineapples, and vanilla pudding mix
- 1 (29 ounce) can peach slices
- 1 (20 ounce) can pineapple chunks
- 1 (3 1/8 ounce) box dry vanilla instant pudding mix
- 1 lb of strawberries, (quartered)
- 1 banana, (sliced)
- 1/2 pint blueberries
- 1 bunch grapes (I use the red ones)
- 1 -2 tablespoon sugar (optional)
Caramelized Pecans 3
By RogRot
Melt butter in small skillet over medium-high heat and add sugar, cinnamon and nuts
- 1/2 tablespoon Butter
- 1 tablespoon Sugar
- 1/2 cup Pecan halves
- 1 tablespoon Ground cinnamon
Almond Glazed Sugar Cookies
By RogRot
Heat oven to 400º. Combine butter, sugar, & almnd extract in large mixer bowl
- Glaze:
- 1 c. butter, softened
- 3/4 c. sugar (144 g.)
- 1 tsp. Almond extract
- 2 c. all-purpose flour (199 g.)
- 1/2 tsp. Baking powder
- 1/4 tsp. Salt
- 1 1/2 c. powdered sugar (195 g.)
- 1 tsp. Almond extract
- 4 to 5 tsp. Water
- Sliced Almonds
Taco Dip
By RogRot
Brown hamburger & drain. Add other ingredients & simmer together on low heat for 10 min
- 1 lb. hamburger
- 10 oz. can tomatoes & green chilies
- 1/3 c. medium picante salsa
- 8 oz. jar Cheese Whiz
Drunken Pork Chops
By RogRot
Put a little bit of extra virgin olive oil in the bottom of a skillet
- 5-6 pork chops- bone-in or boneless, your choice
- Salt and pepper to taste
- 1 bottle of beer (The darker beer the better. I use New Belguim 1554. I would not recommend going as dark as a Guinness though.)
- 1/2 cup brown sugar
- 1/3 cup ketchup
Steak Bites
By RogRot
1 Place all ingredients, except steak, in a large ziplock baggie
- 1/2 cup soy sauce
- 1/3 cup olive oil
- 1/4 cup Worcestershire sauce
- 1 teaspoon minced garlic
- 2 Tablespoons dried basil
- 1 Tablespoon dried parsley
- 1 teaspoon black pepper
- 1-1/2 lbs. flat iron or top sirloin steak, cut in 1-inch pieces
- 1 medium Onion
Chicken Cordon Bleu Casserole Recipe
By RogRot
Preheat oven to 375ºF. Prepare stuffing as directed on package
- 1 (6 oz) pkg. chicken flavored stuffing mix
- 1 (10 3/4 oz) can condensed cream of chicken soup
- 1 tablespoon prepared, Dijon mustard
- 3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
- 3 cups fresh broccoli florets
- 2 cups cooked, chopped ham
- 6 slices of extra thin Swiss cheese
Sour Cream Enchiladas
By RogRot
Combine sour cream, Monterey Jack cheese, onion, & olives in a sm
- 1 1/2 lbs. ground beef, browned
- 8 oz. carton sour cream
- 2 c. shredded Monterey Jack cheese
- 1 medium onion
- 4 oz. ripe olives, chopped
- 3/4 c. salad oil
- 8 to 10 tortillas
- 14 oz. can enchilada sauce
- 1/2 c. shredded cheddar