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Recipes
Broccoli-Potato Egg Pie with Cabot Cheddar and Bacon - Make Over
By pmfox
From Cabot Creamery
- 1 tablespoon Cabot Unsalted Butter
- 1/4 cup chopped onion
- 1 1/2 cups frozen hash brown potatoes, thawed and patted dry
- 1/4 teaspoon salt
- 1 (11-ounce) can refrigerated soft breadstick dough
- Cooking spray
- 2 cups frozen small broccoli florets, stems removed, thawed and patted dry
- 4 ounces Cabot 50% Reduced Fat Sharp Cheddar, grated (about 1 cup)
- 3 slices cooked bacon, chopped
- 4 large egg whites
- 3 large eggs
- 1/2 cup low-fat (1%) milk
- 1/2 cup reduced-fat sour cream
- 1 teaspoon mild paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Brussel Sprouts and Cheddar Cheese Bake (Emeril)
By pmfox
Preheat oven to 450 degrees
- 4 slices thick-cut smoked bacon, diced
- 1 cup onion, small diced
- 2 cloves garlic, minced
- 3 TBSP unsalted butter
- 1 lb brussels sprouts, thinly sliced
- 1 tsp fresh thyme, chopped
- 1/4 cup chicken stock
- 1/2 tsp cayenne pepper(if you like spicy)
- 1/4 tsp salt
- 1/4 tsp black pepper, freshly ground
- 1 cup sharp cheddar, shredded
Pumpkin Crunch
By pmfox
Line a 13 x 9 pan with wax paper
- 1 large can pumpkin
- 3 eggs, slightly beaten
- 1 cup sugar
- 1 can evaporated milk
- 1 tsp cinnamon
- 1 box yellow cake mix
- 1 cup walnuts (coarsely chopped)
- we use macadamia nuts
- 2 cups melted butter,cooled
Tomato Soup (Martha Stewart)
By pmfox
Melt butter in a large saucepan over med-low heat
- 6 TBSP unsalted butter
- 2 med yellow onions, chopped
- 2 cloves garlic, chopped
- 24 ounces canned whole plum tomatoes
- 3 cups chicken broth
- 2 tsp sea salt
- 1/4 tsp black pepper, freshly ground
Slow-Cooker Corned Beef and Cabbage
By pmfox
From The Best Slow Cooker Cookbook Ever by Natalie Haughton
- 4 cups hot water
- 2 TBSP cider vinegar
- 2 TBSP sugar
- 1/2 tsp pepper, freshly ground
- 1 large onion, cut into wedges
- 1 (3 lb) corned beef round, or brisket packed with spices
- 8 small white or yellow potatoes, cut into quarters
- 1 head of green cabbage (1 1/2 lb), cored and cut into 10 wedges.
Beef Stroganoff
By pmfox
From The Best Slow Cooker Cookbook Ever by Natalie Haughton
- 2 lb beef top round steak, trimmed of fat
- 1/2 lb white mushrooms, fresh and sliced
- 1 bunch scallions, chopped\
- 1 med onion, sliced
- 1/4 tsp thyme, dried
- 3/4 cup dry sherry
- 3/4 cup beef broth
- 3/4 tsp dry mustard
- 1/4 tsp garlic pepper
- 1 1/2 cups sour cream
- 1/2 cup quick mixing flour, (Wondra)