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Recipes
Parmesan Baked Chicken
By dawnu1
Inspired by LongHorn Steakhouse's Signature Parmesan Crusted Chicken®
- 4 5-6 oz. chicken breasts seasoned with salt and pepper
- Ranch Spread
- 1/4 cup grated Parmesan cheese
- 1/4 cup of your favorite ranch dressing
- Parmesan Crumb Topping
- 1/2 cup Panko bread crumbs
- 1 teaspoon garlic salt
- 1/3 cup shredded Parmesan cheese
- 2 tablespoons melted butter
- 1 cup shredded Provolone cheese
Roasted Garlic Jack Bread (Bread Machine)
By dawnu1
I wanted to make a roasted garlic bread with cheese and couldn't find a recipe I liked, so I sort of made one up by...
- 1 1/4 cups warm water
- 2 tablespoons light olive oil
- 4 cups bread flour
- 2 teaspoon dried thyme
- 1 1/2 teaspoons salt
- 2 teaspoons bread machine yeast
- 8 ounces jalapeno jack cheese, grated
- 20-30 roasted garlic cloves
Cheesy Salsa Pull-Apart Bread
By dawnu1
1. HEAT oven to 350ºF. 2
- 1 can (16.3 oz.) refrigerated biscuits (8 biscuits), quartered
- 3 Tbsp butter, melted
- 1/2 cup KRAFT Seasoned Grated Parmesan Cheese Hot Pepper Trio
- 1.5 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
- Salsa - homemade works best
Chunky Egg Salad
By dawnu1
Directions In a small bowl, soak the onions in cold water, for 15 minutes
- 1/4 medium red onion, chopped
- 6 large eggs
- 1/2 stalk celery (with leaves), chopped
- 1/4 cup mayonnaise
- 1 tablespoon chopped fresh dill
- 1 tablespoon whole-grain mustard
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon kosher salt
- Freshly ground black pepper
- Serving suggestions: 4 slices country-style sourdough bread, sliced tomatoes, or salad greens
- Copyright 2000 Television Food Network, G.P. All rights reserved
Mexican Egg Rolls
By dawnu1
1. Crumble ground beef into a large skillet over medium-high heat
- 14 ozs egg roll wrappers
- 1 lb lean ground beef
- 1 packet Taco Seasoning Mix
- 2 cups cheese (shredded pepper jack works well)
- 2-4 Hatch Green Chiles, peeled and chopped
- 4 cups oil (frying or as needed)
Mom’s Turkey Soup
By dawnu1
I found this recipe here, and modified it slightly: http://www
- For the stock:
- 1 turkey carcass, leftover from carving a whole turkey, including any leftover drippings or giblets (not the liver) if you have them
- Cold water
- 1 medium to large yellow onion, quartered or cut into thick wedges
- 1 to 2 carrots, roughly chopped (can include tops)
- Several sprigs of fresh parsley
- 1 to 2 sprigs of thyme, or a teaspoon of dried thyme
- 1 bay leaf
- 1 celery rib (roughly chopped) and some celery tops
- 5 to 10 peppercorns
- Salt
- Pepper
- For the soup:
- 1 to 1 1/2 cups each, chopped carrots, onion, and celery
- A few sprigs of fresh parsley, leaves chopped (about 2 to 4 Tbsp)
- A couple cloves garlic, minced
- Seasoning - a couple teaspoons or more of poultry seasoning (to taste) or a combination of ground sage, thyme, marjoram, and/or a bouillon cube
- 2 cups or more of leftover chopped or shredded cooked turkey meat
- Salt and pepper to taste
- Egg noodles
Cheesy Slow-Cooker Meatballs,Twisted Garlic Bread
By dawnu1
1. In large bowl, mix beef, bread crumbs, milk egg, salt and pepper with hands until well combined
- Meatballs and Sauce
- 1 1/2 lb lean (at least 80%) ground beef
- 1/2 cup Progresso™ Italian style bread crumbs
- 2 tablespoons milk
- 1 egg, slightly beaten
- Salt and pepper to taste
- 5 mozzarella cheese sticks, cut into small pieces
- 1 jar (24 oz) tomato pasta sauce
- Pasta
- 1 package (l lb) pasta
- Twisted Garlic Bread Skewers
- 1 can Pillsbury™ refrigerated classic pizza crust
- 12 bamboo skewers
- 1/4 cup butter, melted
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon parsley flakes
- Drizzle of olive oil
NEW MEXICO RED CHILE POSOLE
By dawnu1
1. Soak posole for 24 hours
- 1 ½ pounds dried posole
- 16 oz Red Chile Sauce
- 2 pounds fresh pork belly, cut into 11/2 inch cubes
- 2 pounds pork shoulder, not too lean, cut in 2-inch chunks
- Salt and pepper
- 2 cloves garlic (chopped)
- 2 cups finely diced white onion
Barbecue Shrimp Over Aged Cheddar Polenta
By dawnu1
1. First prepare the polenta: Bring broth, salt and water to a boil over medium-high heat
- For the Shrimp:
- 1 1/2 lbs shrimp, peeled and deveined
- 1 cup (2 sticks) butter, cold, unsalted and cubed
- 1/3 cup olive oil
- 2 large green onions, finely chopped
- 1 tsp white pepper
- 1 tsp freshly cracked black pepper
- 2 Tbs fresh lemon juice
- 1/3 cup Worcestershire sauce
- 2 garlic cloves, minced
- 1 1/2 tsp cajun seasoning
- fresh parsley for garnish
- For the polenta:
- 1 cup polenta
- 2 cups water
- 2 cups chicken broth
- 8 oz block aged white cheddar cheese, freshly grated
- 1 tsp sea salt
- 2 Tbs butter
Forgotten Cookies
By dawnu1
1. Heat oven to 350 F. 2. Beat egg whites and salt until stiff
- 2 2 2 egg whites
- 1/4 1/4 1/4 teaspoon salt
- 3/4 3/4 3/4 cup sugar
- 6 6 6 oz chocolate chips
- 1 1 1 teaspoon vanilla