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Recipes
Meatloaf - Best Ever
By BlueSchmoo
You can substitute Condensed Tomato Soup for Condensed Cream of Mushroom Soup in this recipe
- 2 pounds ground beef
- 1 can (103⁄4 ounces) Campbell’s® Condensed Cream
- of Mushroom Soup (Regular or 98% Fat Free)
- 1 ⁄2 cup fi ne dry bread crumbs
- 1 egg, beaten
- 1 small onion, fi nely chopped (about 1⁄4 cup)
- 1 ⁄3 cup water
Pudding - Pumpkin Custard - Microwave
By BlueSchmoo
1. In 1-quart microwave-safe bowl, combine pumpkin, evaporated skim milk, sugar, cinnamon, ginger, nutmeg, and salt
- 1/4 Cup Firmly packed light-brown
- 1/8 tsp Ground nutmeg
- 1/2 Cup Evaporated skim milk
- 1/4 tsp Ground ginger
- 1 Lg Egg
- 1/4 tsp Ground cinnamon
- 1 Cup Canned pumpkin
- 1 Lg Egg white
- 1/8 tsp Salt
Beef - Bisquick Cheeseburger Pie
By BlueSchmoo
1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray
- 1 lb lean (at least 80%) ground beef
- 1 large onion, chopped (1 cup)
- 1/2 teaspoon salt
- 1 cup shredded Cheddar cheese (4 oz)
- 1/2 cup Original Bisquick® mix
- 1 cup milk
- 2 eggs
Vegan - Fajitas
By BlueSchmoo
1. Rinse lentils and add to a medium pot along with 3 cups of water or broth
- For the lentil walnut meat:
- 1 cup uncooked green lentils (makes about 2 cups cooked)
- 3 cups water or broth
- 1/2 cup walnuts, toasted if preferred (optional)
- 1.5 tsp ground cumin
- 1/2 tsp chili powder, or more to taste
- 1 tsp vegan Worcestershire sauce (I use Wizard’s brand)
- 1 tsp garlic powder
- 1 tsp tomato paste
- 1/8 th tsp cayenne pepper
- 1/2 tsp fine grain sea salt, or to taste
- For the stir-fry:
- 1 tbsp coconut oil (or other oil)
- 1 small red pepper, thinly sliced
- 1 small orange pepper, thinly sliced
- 1 small red onion, thinly sliced
- Tortilla/Topping ideas:
- 4-6 small soft tortillas (or try lettuce cups)
- Avocado slices
- Cashew or Macadamia Cream
- Fresh lime juice
- Salsa
- Cilantro
- Shredded lettuce
- Hot sauce
Cake - Yellow Cupcakes
By BlueSchmoo
Marthastewart
- FOR THE CUPCAKES
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup sugar
- 2 large eggs
- Sprinkles, for decorating
- FOR THE FROSTING
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3 cups confectioners' sugar
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
Donuts - Cake Style
By BlueSchmoo
Norpro donut pan recipe
- 2 Cups Flour
- 3/4 Cup Sugar
- 2 tsp Baking Powder
- 1 tsp Salt
- 1 Tbsp Butter, Melted
- 2 Eggs, Beaten
- 3/4 Cup Milk
- 1 tsp Vanilla
- 1/4 tsp Nutmeg
- 1/4 tsp Cinnamon
- Glaze
- 1 Cup Confectioner's Sugar
- 2 Tbsp HOT Water
Pasta - Stuffed Shells - Mexican Style
By BlueSchmoo
1. Preheat oven to 350° 2
- For toppings:
- 1 pound ground beef (or ground turkey)
- 1 package low-sodium taco seasoning
- 4 ounces cream cheese
- 16 jumbo pasta shells
- 1 1/2 cups salsa
- 1 cup taco sauce
- 1 cup cheddar cheese
- 1 cup Monterrey jack cheese
- 3 green onions
- Sour cream
- _____________
- 3-4 3-4
- 1/2 pound ground beef (or ground turkey)
- 1/2 package low-sodium taco seasoning
- 2 ounces cream cheese
- 8 jumbo pasta shells
- 3/4 cup salsa
- 1/2 cup taco sauce
- 1/2 cup cheddar cheese
- 1/2 cup Monterrey jack cheese
- For toppings:
- 1-2 green onions
- Sour cream
Reboot - Juice - Pineapple Gazpacho
By BlueSchmoo
On a Reboot? Shock your taste buds with a new abundance of flavors with this Pineapple Gazpacho Juice
- 2 medium tomatoes
- 1/2 cucumber
- 1 spring onion/scallion, optional
- 1/8 red bell pepper (capsicum)
- 1/4 pineapple
- 1/2 lime
Chicken - Pan-seared Chicken breasts w/Lemon Sauce
By BlueSchmoo
Cooksillustrated.com March 1, 2010 Note: If using NuWave oven use 2" rack
- Serves 4 (2)
- 4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat (2 breasts)
- 2 teaspoons kosher salt or 1 teaspoon table salt (1 tsp)
- 1 tablespoon vegetable oil (1 1/2 tsp)
- 2 tablespoons unsalted butter , melted (1 Tbsp)
- 1 tablespoon unbleached all-purpose flour (1 1/2 tsp)
- 1 teaspoon cornstarch (1/2 tsp)
- 1/2 teaspoon ground black pepper (1/4 tsp)
- 1 recipe pan sauce , optional (see related recipes)
- LEMON & CHIVE PAN SAUCE
- 1 medium shallot , minced (about 3 Tbsp) (1 1/2 tsp)
- 1 teaspoon unbleached all-purpose flour (1/2 tsp)
- 1 cup low-sodium chicken broth (1/2 Cup)
- 1 tablespoon juice from 1 lemon (1 1/2 tsp)
- 1 tablespoon minced fresh chives (1 1/2 tsp)
- 1 tablespoon unsalted butter , chilled (1 1/2 tsp)
- Table salt and ground black pepper
Soup - French Onion Soup
By BlueSchmoo
1. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees
- SOUP
- 3 tablespoons unsalted butter, cut into 3 pieces
- 6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below)
- Table salt
- 2 cups water, plus extra for deglazing
- 1/2 cup dry sherry
- 4 cups low-sodium chicken broth (see note)
- 2 cups beef broth (see note)
- 6 sprigs fresh thyme, tied with kitchen twine
- 1 bay leaf
- Ground black pepper
- CHEESE CROUTONS
- 1 small baguette, cut into 1/2-inch slices
- 8 ounces shredded Gruyère cheese (about 2 1/2 cups)