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Recipes
Enchiladas
By MKMILLION
These can be made with beef, chicken, or turkey
- 1 pound ground beef
- 1 packet taco seasoning mix
- 1 cup refried beans
- 1 4 oz can ripe olives, chopped and drained
- 1 6 oz package corn tortillas
- 1 10 oz can enchilada sauce
- 1 cup cheddar cheese
Meatballs
By MKMILLION
Adjust oven rack to middle position
- 1 pound ground beef
- 2 ounces parmesan cheese or pecorino romano, grated
- 1/2 cup bread crumbs
- 2 large eggs, lightly beaten
- 5 tablespoons basil or flat leaf parsley, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Penne with Tequila and Chorizo Marinara
By MKMILLION
1. In large sauce pan combine oil, garlic, red pepper, chorizo, and pinch of salt
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/2 Teaspoon red pepper flakes, crushed
- 28 ounces crushed tomatoes
- 1 pound dried penne, rigatoni, or masticioli, cooked and drained
- 1 jigger tequila
- 1 cup fat free half-and-half
- 4 ounces chorizo, diced
- 1/4 cup cilantro, snipped
Escalloped Potato Casserole
By MKMILLION
From Agnes
- 2 pounds hash brown potatoes, thawed
- 1/2 cup butter, melted
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 can cream of chicken soup, condensed, undiluted
- 2 cups cheddar cheese, shredded
- 1/2 cup onion, chopped
- 2 cups sour cream
- 2 cups corn flakes, crushed
Four Cheese Fettuccine
By MKMILLION
1. Heat butter and half-and-half in 2 quart saucepan over low heat until butter is melted
- 1/4 cup butter or margarine
- 1/2 cup half-and-half, fat free
- 1/2 cup gruyere cheese, shredded
- 1/4 cup parmesan cheese, grated
- 1/2 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 1 clove garlic, finely chopped
- 8 ounces fettuccine
- 2 tablespoons olive oil
- 1/2 cup gorgonzola cheese, crumbled
- 1/2 cup mozzarella cheese, shredded
- 1 tablespoon Italian parsley, coarsely chopped
Chocolate Tiramisu
By MKMILLION
To make syrup: Combine water and 1/2 cup sugar in small sauce pan and heat to simmer stirring occasionally until s...
- 4 egg yolks, whole
- 2 tablespoons sugar
- 16 ounces mascarpone cheese -- at room temperature
- 1 cup heavy whipping cream
- 1/4 cup sugar
- 2 tablespoons espresso coffee
- 2 teaspoons vanilla extract
- 1/3 cup water
- 1/2 cup sugar
- 6 ounces espresso coffee
- 1/4 cup Brandy, dark rum or Grand Marnier
- 30 savoiardi
- bittersweet chocolate
- cocoa powder
Pasta with the Works
By MKMILLION
From an old Prego cookbook
- 1/2 cup thinly sliced pepperoni
- 1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
- 2 cups Prego® Fresh Mushroom Italian Sauce or Traditional Italian Sauce
- 1/3 cup pitted ripe olive, cut in half (optional)
- 4 cups corkscrew-shaped pasta, cooked and drained
- 4 ounces shredded mozzarella cheese (about 1 cup)
- Grated Parmesan cheese
Carolina Mustard BBQ Sauce
By MKMILLION
Yield 2 1/4 cups
- 1 cup prepared yellow mustard
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 3/4 cup cider vinegar
- 1/4 cup water
- 2 tablespoons chili powder
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1/4 teaspoon cayenne
- 1/2 teaspoon soy sauce
- 2 tablespoons butter
- 1 tablespoon liquid hickory smoke
French Onion Soup
By MKMILLION
1. For onions: melt butter in dutch oven over medium-high heat
- 3 pounds red onion, sliced thin
- 6 cups chicken broth
- 16 ounces beef broth
- 2 tablespoons unsalted butter
- 1/4 cup dry red wine
- 2 sprigs parsley
- 1 sprig thyme
- 1 Each bay leaf
- 1 tablespoon balsamic vinegar
- ground black pepper
- 1 package crostini
- 4 1/2 ounces swiss cheese slices, sliced 1/4" thick
- 3 ounces asiago Cheese, grated
Lemon vinegarette
By MKMILLION
From Martha Stewart
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons finely grated lemon zest
- 2 tablespoons plus 1 1/2 teaspoons freshly squeezed
- Coarse salt and freshly ground pepper
- 6 tablespoons extra-virgin olive oil