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Marie Callender's Chicken Pot Pie Recipe

Marie Callender's Chicken Pot Pie Recipe

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To make the filling: In 4-quart saucepan combine water, chicken, carrots, celery and onion

  • Ingredients:
  • ***Filling***
  • 2 cups water
  • 14 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • 2 carrots, peeled and cubed
  • 2 ribs celery, sliced
  • 1 medium onion, chopped
  • 2 tablespoons chicken bouillon granules
  • 1/4 teaspoon black pepper
  • 1/4 cup butter
  • 4 tablespoons cornstarch
  • 1 tablespoon flour
  • 1 cup heavy whipping cream
  • 1 cup frozen peas
  • ***Crust***
  • 2 cups flour
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 5 tablespoons cold water, more as needed
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Chicken Spaghetti

Chicken Spaghetti

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Boil chicken and when tender remove and let cool

  • 1 lb Chicken
  • 2 medium bell peppers
  • 2 large onions
  • 1 can mushroom pieces
  • 1 stick margarine
  • 1 box spaghetti (8 oz)
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Crab Cakes

Crab Cakes

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In non stick skillet melt 1 tsp butter

  • 1 tsp + 2 Tbs butter divided
  • 1 rib celery, chopped
  • 1 red pepper, chopped
  • 1 onion, chopped
  • 1 clove of garlic, minced
  • 3 cans (8 oz each) crab meat, drained
  • 1/2 cup dry bread crumbs
  • 3 egg whites
  • 1 Tbs mayo
  • 1 Tbs lime juice
  • 1/2 tsp hot pepper sauce
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/4 cup yellow cornmeal
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"Baked" Pork Chops and Potatoes

Baked Pork Chops and Potatoes

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Sprinkle both sides of chops with 1/2 tsp salt

  • 4 Pork Chops, trimmed of excess fat, bones removed
  • 1 medium green pepper, diced
  • 4-5 Potatoes, peeled and sliced
  • 1 onion chopped
  • 1 tsp salt
  • 1 can tomato soup
  • 1 soup can water
  • 1/2 Tbs Worcestershire sauce
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Pork and Sweet Potatoes

Pork and Sweet Potatoes

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1. In a shallow bowl, mix flour, salt and pepper

  • 1/2 Cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 pork tenderloin (about 1 lb.)
  • 1 Tbs canola oil
  • 2 medium sweet potatoes, (about 1 lb.) peeled and cubed
  • 1/2 Cup dried cranberries
  • 1 can (14 1/2 oz.) reduced sodium chicken broth
  • 1 Tbs Dijon mustard
  • 1 medium apple sliced
  • 4 green onions, chopped
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Tequila Marinated Killa Beef Ribs

Tequila Marinated Killa Beef Ribs

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Combine beef broth, Tequila, vinegar and juice of lime in a deep baking dish

  • 1 QuartBeef Broth
  • 1/4 cup Tequila
  • 1/4 cup White Vinegar
  • Juice 1 lime
  • 3 lb beef rib, membrane removed
  • 2 Tbs olive oil
  • 1/2 cup rub
  • 1/2 cup unsalted butter, melted
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Kale with Cannellini Beans

Kale with Cannellini Beans

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Simmer the Kale in a large pot of salted water until tender, about 7 to 10 minutes

  • 1 1/2 - 2 lb Kale or mixed greens, stems and ribs removed
  • Salt and Pepper
  • 1 Small onion, finely diced
  • 1 1/2 Tbs Olive Oil
  • 2 plump garlic cloves, minced
  • Pinch red pepper flakes
  • 2 tsp chopped rosemary
  • 1/2 cup dry white wine
  • 1 1/2 cup cooked cannellini beans, rinsed eel if canned
  • Freshly grated parmesan cheese, optional
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Oven-Fried Chicken Po'Boys Recipe

Oven-Fried Chicken Po'Boys Recipe

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In a large bowl, whisk together the buttermilk, garlic, mustard, 1/2 teaspoon of the hot sauce, and salt and pepper...

  • 1/4 cup low-fat buttermilk
  • 1 garlic clove, finely chopped
  • 1 teaspoon Dijon mustard
  • 1 teaspoon hot sauce
  • Salt and freshly ground black pepper
  • 3/4 pound boneless, skinless chicken thighs, each cut in half crosswise
  • 1 cup whole-wheat panko breadcrumbs
  • 1/4 cup light mayonnaise
  • Juice of 1/2 lemon
  • 4 multigrain wraps (8-inch diameter)
  • 4 romaine lettuce leaves
  • 1 large tomato, sliced into 8 rounds
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Piccadilly Carrot Souffle

Piccadilly Carrot Souffle

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Cook the carrots until tender; drain and mash

  • Piccadilly Carrot Souffle
  • 2 2 8 lb. carrots (about 8 med-large) peeled, and cut into chunks
  • 1 1 1 cup sugar
  • 1-1/2 1-1/2 1-1/2 tsp. baking powder
  • 1-1/2 1-1/2 1-1/2 tsp. vanilla
  • 1/3 1/3 1/3 cup flour
  • 4 4 4 eggs
  • 1/2 1/2 1/2 cup butter, melte
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CLASSIC MACARONI SALAD

CLASSIC MACARONI SALAD

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Cook macaroni according to package directions; drain and rinse with cold water until completely cool

  • 8 ounces elbow macaroni (about 1-3/4 cups)
  • 1 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 2 Tbsp. vinegar
  • 1 Tbsp. Hellmann's® or Best Foods® Dijonnaise ™ Creamy Dijon Mustard
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 cup thinly sliced celery
  • 1 cup chopped green or red bell pepper
  • 1/4 cup chopped onion
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