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Recipes
Bulger Tex-Mex Style
By MKMILLION
In large nonstick 10 inch skillet, heat oil over medium heat
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 cup diced red or green bell pepper
- 1/2 cup grated carrot
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground pepper
- 1 large clove garlic
- 1 3/4 cups water
- 1 cup medium grain bulger
- 1 can (8 3/4 oz) red kidney beans -- drained
- 1 can (7 oz) whole kernel corn -- drained
- 1/2 cup cheddar cheese -- grated
Candied carrots
By MKMILLION
Preheat oven to 350 degrees Cut off all but 1 inch of the carrot tops
- 1 bunch young carrots, with tops
- 1/4 cup extra virgin olive oil
- Sea salt and freshly ground black pepper
- 4 tablespoons (1/2 stick) unsalted butter
- 1 orange, zested and halved
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
Cajun Pork Tenderloin
By MKMILLION
Preheat oven to 350F. Mix seasoning, salt and 1 tablespoon olive oil together to make paste
- 1 pound pork tenderloin
- 2 tablespoons cajun seasoning
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
- 1/2 cup chicken stock
- 2 tablespoons butter
Campbell's Cheeseburger Pasta
By MKMILLION
Cook beef in skillet until browned
- 1 pound ground beef
- 1 can Campbell's cheddar cheese soup
- 1 can (10 3/4 oz) Campbell's tomato soup
- 1 1/2 cups water
- 2 cups medium shell pasta -- uncooked
Oven Bacon
By MKMILLION
1. Use a large rimmed baking sheet, tall enough to hold drippings, but low enough to allow for browning
- 1 pound bacon slices
Campbell's Slow-Cooker Tuscan Beef Stew
By MKMILLION
Mix soup, broth, wine, beef, tomatoes, carrots, italian seasoning and garlic in 3 1/2 quart slow cooker Cover an...
- 1 can (10 3/4 oz) Campbell's tomato soup
- 1 can Campbell's condensed beef broth
- 1/2 cup red wine or water
- 2 pounds beef for stew -- cut into 1" pieces
- 1 can (14 1/2 oz) diced italian style tomatoes
- 3 large carrots -- cut into 1" pieces
- 1 teaspoon italian seasoning -- crushed
- 1/2 teaspoon garlic powder
- 2 cans (16 oz each) white kidney beans (cannellini) -- drained
Biscuits & Sausage Gravy
By MKMILLION
Place sausage in large, heavy skillet over medium-low heat
- 1 pound bulk pork sausage
- 2 tablespoons onion -- finely chopped
- 6 tablespoons flour
- 1 quart milk
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 dash worcestershire sauce
- 1 dash hot pepper sauce
- 1 can ready to bake biscuit dough (7.5 ounce)
Cheddar Scalloped Sweet Potatoes
By MKMILLION
Preheat oven to 350F. Peel and slice sweet potatoes 1/4 inch thick
- 3 large sweet potato -- peeled and sliced
- 2 cups half and half
- 2 cloves garlic -- chopped fine
- fresh nutmeg -- to taste
- salt and pepper -- to taste
- 1 1/2 cups grated cheddar cheese
- 2 tablespoons butter -- cut in 1/4" pieces
Oven Fries
By MKMILLION
1. Use a large rimmed baking sheet, tall enough to hold drippings, but low enough to allow for browning
- 3 each russet potatoes, cut lengthwise
- 5 tablespoons vegetable oil
- salt and pepper, to taste
Gorgonzola polenta
By MKMILLION
Bring chicken broth to a boil in heavy 4 quart saucepan
- 5 cups low-salt chicken broth
- 1 3/4 cups polenta
- 3/4 cup crumbled Gorgonzola cheese (about 4 ounces)
- 1/3 cup whipping cream