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Recipes
Balsamic-Glazed Salmon
By tschnet1
Preheat the oven to 450 degrees F
- 6 pre-cut salmon fillets
- Salt and pepper
- 3 tablespoons honey
- 1/4 cup balsamic vinegar
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 1/2 teaspoons sesame seeds
Penne With Creamy Garlic Sauce
By tschnet1
This delicious pasta dish came off the back of San Giorgio's Penne Rigate pasta box
- 1 (1/4 lb) package penne rigate
- 1/2 tablespoon butter (I also add 2 tbsp olive oil)
- 1/2 large garlic clove, minced
- 1/2 tablespoon flour
- 1/4 cup chicken or 1/4 cup beef broth
- 1/4 cup milk or 1/4 cup light cream
- 1/2 teaspoon dried parsley flakes
- 1/4 to taste salt and pepper, to taste
- 1/8 cup parmesan cheese, grated (I use more)
Chicken and Sweet Pepper Linguine Alfredo
By tschnet1
Break linguine in half. Cook linguine according to package directions; drain
- 6 ounces dried whole wheat linguine
- 2 teaspoons canola oil
- 1 medium red sweet pepper, seeded and cut into thin strips
- 2 medium zucchini and/or yellow summer squash, halved lengthwise and sliced (about 2 1/2 cups)
- 8 ounces packaged chicken stir-fry strips*
- 1 10 ounce container refrigerated light Alfredo pasta sauce
- 1/3 cup finely shredded Parmesan, Romano, or Asiago cheese (optional)
- 2 teaspoons snipped fresh thyme
- 1/8 teaspoon freshly ground black pepper
Cherry Blossom Snowballs
By tschnet1
In a lg bowl, combine roll-oats, 1 cup coconut, cocoa, walnuts and salt – mix well and set aside
- 3 cups rolled oats
Avocado Dipping Sauce
By tschnet1
Cut about 3 inches from cucumber and coarsely chop (reserve remaining for Cucumber Salad)
- 1 English cucumber
- 1 medium avocado, peeled and pitted
- 1/4 cup sour cream
- 1/4 cup roughly chopped fresh dill
- 2 tablespoons lime juice
- 2 teaspoons minced jalapeno chile peppers
- 1 teaspoon minced garlic
- 1/2 teaspoon kosher salt
Prosciutto-Provolone Stuffed Chicken Breasts
By tschnet1
Preheat oven to 400 degrees F
- 4 skinless, boneless chicken breast halves
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 8 thin slices prosciutto (about 4 ounces)
- 8 slices provolone cheese (4 ounces)
- 1/2 cup lightly packed fresh basil leaves
- 1/4 cup olive oil
- 8 ounces dried fettuccine or linguine
- 1 tablespoon butter
- 4 cloves garlic, chopped
- 1 cup grated Parmesan cheese
- Snipped fresh basil (optional)
Amaretto-Soaked White Chocolate Cherries
By tschnet1
With a knife, make small ¼-inch cuts into each cherry
- 40 fresh unpitted cherries (cherries with pits works fine, too)
- 750 mL bottle of amaretto
- 12 ounces white chocolate chips
- Vegetable oil
Mushroom Pot Pies
By tschnet1
(makes 4-5 individual pies) Preheat oven to 400 degrees F
- 2 tbsp olive oil
- 1 1/2 lbs cremini/button mushrooms, halved/quartered, if large)
- 4 carrots, chopped
- 3 celery stalks, chopped
- 1 medium onion, chopped
- 1/2 tbsp fresh thyme
- 1/3 cup all-purpose flour, plus extra for floured surface
- 1 cup vegetable broth
- 1/2 cup peas
- 1 sheet puff pastry, thawed
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Graham Cracker Crust
By tschnet1
Mix graham cracker crumbs, sugar, melted butter and cinnamon until well blended
- 1 1/2 cup finely ground graham cracker crumbs
- 1/3 cup sugar
- 6 tbsp butter, melted
- 1/2 tsp ground cinnamon
Smoky Chicken and Cheesy Potato Casserole
By tschnet1
Lightly coat the inside of a 3-1/2 or 4-quart slow cooker with nonstick cooking spray
- 10 3/4 ounce can condensed cream of chicken with herbs soup
- 8 ounce carton dairy sour cream
- 6 ounces smoked cheddar cheese, shredded (1-1/2 cups)
- 1 - 28 ounce package frozen loose-pack diced hash brown potatoes with onion and peppers, thawed
- 3 cups chopped smoked or roasted chicken or turkey
- Crushed croutons (optional)