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Recipes
Slow Cooker, Easy Baked Potato Soup
By Nancylca
Put potatoes in the bottom of your slow cooker crock
- 10 red potatoes, cut into cubes
- 3 tablespoons all-purpose flour
- 3/4 cup real bacon bits
- 1 small red onion, chopped
- 1 clove garlic, minced
- 2 tablespoons chicken bouillon granules
- 1 tablespoon ranch dressing mix
- 2 teaspoons dried parsley
- 1 teaspoon seasoned salt
- 1/2 teaspoon ground black pepper
- 3 cups water
- 1 cup half-and-half
- 1/2 cup shredded Cheddar cheese, or to taste
- 1/4 cup chopped green onion, or to taste
Chef John's French Toast
By Nancylca
Preheat oven to 400 degrees F (200 degrees C)
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 pinch salt
- 6 (1 inch thick) slices French bread
- 1 tablespoon butter, or as needed
Cheryl's Spinach Cheesy Pasta Casserole
By Nancylca
Preheat oven to 350 degrees F (175 degrees C)
- 1 (12 ounce) package medium seashell pasta
- 1 (10 ounce) package frozen chopped spinach, thawed
- 2 eggs
- 1/4 cup olive oil
- 1/2 cup bread crumbs
- 1 1/2 (26 ounce) jars tomato basil pasta sauce
- 1 (8 ounce) package shredded Cheddar cheese
- 1 (8 ounce) package shredded mozzarella cheese
Slow Cooker Sunday Sauce on Spaghetti
By Nancylca
In a large skillet, heat 2 tablespoons of the olive oil
- 3 tablespoons extra-virgin olive oil
- 3 pounds trimmed boneless pork shoulder, cut into 3-inch pieces
- Salt and freshly ground black pepper
- 1 pound sweet Italian sausages
- 3 ounces pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice
- 1 large onion, coarsely chopped
- 8 garlic cloves, coarsely chopped
- 2 medium carrots, cut into 1/2-inch pieces
- 1 cup dry red wine
- One 28-ounce can whole tomatoes, chopped, juices reserved
- One 28-ounce can tomato puree
- 2 thyme sprigs
- 1 rosemary sprig
- 1/2 cup water
- 2 pounds spaghetti
- Freshly grated pecorino cheese, for serving
Easy Self-Rising Biscuits
By Nancylca
I ordered King Arthur Self-Rising flour to make these
- These biscuits are pleasantly crunchy on the outside, moist and tender on the inside.
- 2 cups King Arthur Unbleached Self-Rising Flour
- 1/4 cup cold butter (cut into pats), or shortening
- 2/3 to 3/4 cup cold milk or buttermilk
Beef Enchiladas II
By Nancylca
Preheat oven to 350 degrees F (175 degrees C)
- 1 pound lean ground beef
- 1 small onion, chopped
- 1 (1.5 ounce) package dry enchilada sauce mix
- 10 (10 inch) flour tortillas
- 2 cups shredded Cheddar cheese
- 1 (2.25 ounce) can sliced black olives, drained
Chicken With Mushrooms
By Nancylca
Preheat oven to 350 degrees F (175 degrees C)
- 3 cups sliced mushrooms
- 4 skinless, boneless chicken breast halves
- 2 eggs, beaten
- 1 cup seasoned bread crumbs
- 2 tablespoons butter
- 6 ounces mozzarella cheese, sliced
- 3/4 cup chicken broth
Santa Maria Grilled Tri-Tip Beef
By Nancylca
Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons garlic powder
- 1 1/2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- 1/4 teaspoon cayenne pepper
- 1 (2 1/2 pound) beef tri-tip roast
- 1/3 cup red wine vinegar
- 1/3 cup vegetable oil
- 4 cloves crushed garlic
- 1/2 teaspoon Dijon mustard
Cobb Salad
By Nancylca
Place eggs in a saucepan and cover completely with cold water
- 6 slices bacon
- 3 eggs
- 1 head iceberg lettuce, shredded
- 3 cups chopped, cooked chicken meat
- 2 tomatoes, seeded and chopped
- 3/4 cup blue cheese, crumbled
- 1 avocado - peeled, pitted and diced
- 3 green onions, chopped
- 1 (8 ounce) bottle Ranch-style salad dressing
Quick and Easy Green Chile Chicken Enchilada Casserole
By Nancylca
Preheat oven to 350 degrees F (175 degrees C)
- 4 skinless, boneless chicken breast halves
- garlic salt to taste
- 18 (6 inch) corn tortillas, torn in half
- 1 (28 ounce) can green chile enchilada sauce
- 1 (16 ounce) package shredded Monterey Jack cheese
- 1 (8 ounce) container reduced fat sour cream