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Recipes
Taco Lasagna
By Dianewaldron
In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain
- 1 pound ground beef
- 1/2 cup chopped green pepper
- 1/2 cup chopped onion
- 2/3 cup water
- 1 envelope taco seasoning
- 1 can (15oz) black beans, rinsed and drained
- 1 can (14 1/2oz) mexican diced tomatoes, undrained
- 6-8 inch flour tortillas
- 1 can (16oz) refried beans
- 3 cups (12oz) shredded mexican cheese blend
Chicken Enchiladas
By Dianewaldron
Mix first 4 ingredients in bowl
- 3 cups shredded cooked chicken - one of those deli roasted chickens is perfect for this
- 1 cup Salsa Verde (green salsa)
- 1-4 ounce can chopped green chilies
- 1-2 tablespoons chopped chipotles in sauce (more if you like it hotter)
- 8 - 8 inch flour tortillas
- 1 cup chicken broth
- 2 cups whipping cream
- 1.5 cups Monterey Jack cheese, shredded
Shrimp Chowder
By Dianewaldron
So good, so simple, so quick
- 1 tbsp butter
- 1/2 cup onion, finely diced
- 2 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 1/3 cups milk
- 1 cup chicken broth
- 1 large potato, cut into large dice
- Salt to taste
- 1 pound 31/40 raw shrimp, peeled, deveined
- Parsley, chopped (sprinkle on top after cooking)
Coconut Bread
By Dianewaldron
Tender at the Bone
- 1 cup warm water
- 1/2 cup sugar
- 2 packages active dry yeast
- 4 cups white flour, plus extra for kneading
- 1/2 pound butter
- 2 eggs, beaten
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 medium-sized fresh coconut
Spaghetti with Beef Mushroom Sauce
By Dianewaldron
Prep and Cook Time: 25-30 min
- 1 pound dry spaghetti
- 2 tablespoons olive oil
- 1 pound button mushrooms, thinly sliced
- 2 cloves garlic, finely chopped/minced
- 1 pound ground beef
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper (black)
- 1 14.5oz can diced petite tomatoes (UNdrained)
- 1 cup (1/2 pint) heavy cream
- 1 cup (4oz) grated parmesan cheese
- 1/2 cup fresh flat-leaf (Italian) parsley leaves, roughly chopped
Glazed Ham Steaks
By Dianewaldron
Drain pineapple, reserving 1 tablespoon juice
- 1 8oz can sliced pineapple (or chunks)
- 2 boneless fully cooked ham steaks (about 2 pounds)
- 1/2 cup packed brown sugar
- 1/2 teaspoon Dijon mustard
- 4 maraschino cherries (optional)
- Variation:: Apricot jam instead of mustard
Honey Mustard Chicken
By Dianewaldron
In a skillet coated with non-stick cooking spray, cook chicken over medium-high heat for 5 minutes on each side
- 4 boneless skinless chicken breast halves (4oz each)
- 1 can (10 1/2oz) chicken gravy (12oz jar ok)
- 4 teaspoons dijon mustard
- 2-3 teaspoons honey
- Hot cooked rice (optional)
Carmel Candy Bars
By Dianewaldron
Melt carmels. Mix u?ipping cream like pie crust
- 1 package kraft carmels
- 3/4 cup un?ipping cream-set aside
- 1 cup butter or margarine
- 2 cups flour
- 2 cups oatmeal
- 1 1/2 cup brown sugar
- 1/4 cup whipped cream
- 1 teaspoon baking soda
Banana Bread
By Dianewaldron
Variation: Applesauce Bread: Substitute 1 cup applesauce for bananas and add 3/4 and cinnamon with flour
- 3/4 cup sugar
- 1/2 cup margarine or butter, softened
- 2 eggs
- 2 cups (4 medium) mashed ripe bananas
- 1/3 cup milk
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1/2 cup chopped nuts (optional)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Cantonese Roasted Meat or Chinese BBQ
By Dianewaldron
Allow at least 4 hours to marinate
- 2 T chopped garlic
- 1 T honey
- 2 T gluten-free hoisin sauce, such as Joyce Chen
- 2 T gluten-free soy sauce
- 1 T rice wine (sake)
- 1/8 t white pepper powder
- 1/2 t five-spice powder
- 2 T beet juice or a few drops of red coloring (optional)
- 1 lb pork tenderloin
- 1 T cooking oil
- 2 T honey