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Recipes
Baked Bull's-Eye Eggs
By gmbeckett
Preheat oven to 375 degrees
- 2 tablespoons unsalted butter, room temperature, plus more for sheet
- 6 slices sandwich bread
- 6 large eggs
- Salt and pepper
- Toppings, such as grated cheddar, chopped parsley, sliced avocado, hot sauce, and chopped tomatoes (optional)
Slow-Cooker Lasagna
By gmbeckett
No fuss slow cooked lasagna is perfect for a weeknight meal
- 1 pound (450-g) extra lean ground beef
- 1 (675-ml) jar pasta sauce
- 1 cup water
- 1 3/4 cups light ricotta cheese
- 1 3/4 cups Kraft 4 cheese Italiano light shredded cheese, divided
- 1/4 cup Parmesan cheese, divided
- 1 egg
- 2 tablespoons fresh parsley, chopped
- 7 lasagna noodles, uncooked
Outback Steakhouse Bloomin Onion Recipe
By gmbeckett
Combine flour, paprika, garlic powder, pepper and cayenne-mix well
- Batter
- 1/3 cup cornstarch
- 1 1/2 cups flour
- 2 teaspoons garlic, minced
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 24 ounces beer
- 4 vidalia onions (I use walla wallas here in Calgary)
- Seasoned flour
- 2 cups flour
- 4 teaspoons paprika
- 2 teaspoons garlic powder
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne
- Creamy Chili sauce
- 1 pint mayonnaise
- 1 pint sour cream
- 1/2 cup tomato chili sauce
- 1/2 teaspoon cayenne
- Outback Dipping Sauce
- 1/2 cup mayonnaise
- 2 teaspoons ketchup
- 2 teaspoons creamed horseradish
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon dried oregano
- 1 dash black pepper
- 1 dash cayenne
Easy Pasta & Ham Bake
By gmbeckett
HEAT oven to 350ºF. PREPARE Kraft Dinner as directed on package; spoon into 2-L casserole dish sprayed with cooki...
- 1 pkg. (200 g) Kraft Dinner White Cheddar Macaroni and Cheese
- 1 cup chopped leftover cooked ham
- 1 cup Kraft Double Cheddar Shredded Cheese
- 1 cup fresh bread crumbs
- 1 Tbsp. non-hydrogenated margarine, melted
No-Bake Protein Bars
By gmbeckett
Line a pan with parchment paper
- 2 cups quick cook oats
- 1/2 cup natural peanut butter
- 4 scoops vanilla protein powder
- 1 tbsp ground flaxseed
- 1/4 cup water
Spaghetti with Tomatoes, Black Olives, Garlic and Feta Cheese
By gmbeckett
In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, parsley, salt and pepper
- 1 1/2 lbs tomatoes (about 3), seeded and cut into 1/2 pieces
- 1/2 cup Kalamata or other black olives, pitted
- 1/2 lb feta cheese, crumbled
- 3 tbsp chopped flat-leaf parsley
- 1/4 tsp salt
- 1/4 tsp fresh ground black pepper
- 3/4 lb spaghetti
- 6 tbsp olive oil
- 3 cloves garlic, minced
Chicken Breasts Diane
By gmbeckett
Place chicken breast halves between sheets of waxes paper or plastic wrap
- 4 large boneless chicken breast halves or 8 small
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil or salad oil
- 2 tbsp butter
- 3 tbsp chopped fresh chives or green onions
- 1/2 lime or lemon, juice
- 2 tbsp brandy or cognac, optional
- 3 tbsp chopped parsley
- 2 tsp dijon mustard
- 1/4 cup chicken broth
Yorkshire Pudding
By gmbeckett
Beat the mixtures for 2 minutes
- Blend together:
- 1 cup all purpose flour
- 1/4 tsp salt
- Gradually add:
- 1 cup milk
- beat until smooth
- add 2 eggs
- 1 tbsp melted butter
Chicken Breast with Mushrooms & Peas
By gmbeckett
Slice onion 1/4 inch thick
- 1 small white onion
- 12 oz fresh sliced mushrooms
- 2 tbsp minced green onion
- 2 boneless, skinless chicken breasts
- 3 tbsp flour
- 1/4 tsp ground tarragon
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 cup milk
- 1/2 cup fresh or frozen peas
Beef and Portobello Mushroom Stroganoff
By gmbeckett
Heat 2 tsp oil in a large skillet over high heat until shimmering but not smoking
- 2 tsp oil, canola, plus 1 tbsp divided
- 1 lb beef, flank steak, trimmed
- 4 large mushrooms, portobello, stemmed, halved and thinly sliced
- 1 large onion, sliced
- 3/4 tsp thyme, dried
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 3 tbsp flour, all purpose
- 14 ounces broth, beef, reduced sodium
- 2 tbsp liqueur, cognac or brandy
- 1 tbsp vinegar, red wine
- 1/2 cup sour cream, reduced fat
- 4 tbsp chives, fresh or parsley