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Recipes
Country Apple Dumplings
By Bigred
1.Preheat the oven to 350 degrees F (175 degrees C)
- 2 large Granny Smith apples, peeled and cored
- 2 (10 ounce) cans refrigerated crescent roll dough
- 1 cup butter
- 1 1/2 cups white sugar
- 1 teaspoon ground cinnamon
- 1 (12 fluid ounce) can or bottle Mountain Dew TM
The Best Clam Chowder
By Bigred
1.Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots
- 3 (6.5 ounce) cans minced clams
- 1 cup minced onion
- 1 cup diced celery
- 2 cups cubed potatoes
- 1 cup diced carrots
- 3/4 cup butter
- 3/4 cup all-purpose flour
- 1 quart half-and-half cream
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons salt
- ground black pepper to taste
Sweet Slaw
By Bigred
This tastes like the slaw they serve in fish or fried chicken restaurants
- 1 (16 ounce) bag coleslaw mix
- 2 tablespoons diced onion
- 2/3 cup creamy salad dressing (such as Miracle WhipTM)
- 3 tablespoons vegetable oil
- 1/2 cup white sugar
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon poppy seeds
Fish Tacos
By Bigred
Serve with homemade pico de gallo, and lime wedges to squeeze on top!
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup beer
- 1/2 cup plain yogurt
- 1/2 cup mayonnaise
- 1 lime, juiced
- 1 jalapeno pepper, minced
- 1 teaspoon minced capers
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried dill weed
- 1 teaspoon ground cayenne pepper
- 1 quart oil for frying
- 1 pound cod fillets, cut into 2 to 3 ounce portions
- 1 (12 ounce) package corn tortillas
- 1/2 medium head cabbage, finely shredded
Salsa Chicken
By Bigred
You can use mild, medium or hot salsa depending on your taste
- 4 skinless, boneless chicken breast halves
- 4 teaspoons taco seasoning mix
- 1 cup salsa
- 1 cup shredded Cheddar cheese
- 2 tablespoons sour cream
Slow Cooker Chicken Barbecue
By Bigred
1.Place chicken in a slow cooker
- 6 frozen skinless, boneless chicken breast halves
- 1 (12 ounce) bottle barbeque sauce
- 1/2 cup Italian salad dressing
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
Broiled Parmesan-Lemon Tilapia
By Bigred
1.Preheat the oven's broiler and set the oven rack about 6 inches from the heat source
- 4 (4 ounce) tilapia fillets
- 2 tablespoons Poultry Seasoning
- 1 serving olive oil cooking spray (such as PAM®)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter-margarine blend, melted
- 1 1/2 tablespoons fat-free mayonnaise (such as Kraft®)
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon zest
- 1/8 teaspoon dried basil
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon onion powder
- 1/8 teaspoon celery salt
World's Best Lasagna
By Bigred
This is well worth the time and effort
- 1 pound sweet Italian sausage
- 3/4 pound lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic, crushed
- 1 (28 ounce) can crushed tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (6.5 ounce) cans canned tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese
Peppered Shrimp Alfredo
By Bigred
1.Bring a large pot of lightly salted water to a boil
- 12 ounces penne pasta
- 1/4 cup butter
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1/2 pound portobello mushrooms, diced
- 1 pound medium shrimp, peeled and deveined
- 1 (15 ounce) jar Alfredo sauce
- 1/2 cup grated Romano cheese
- 1/2 cup cream
- 1 teaspoon cayenne pepper, or more to taste
- Salt and pepper to taste
- 1/4 cup chopped parsley
Slow Cooker Pot Roast
By Bigred
It's designed especially for the working person who does not have time to cook all day, but it tastes like you did
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1/4 cups water
- 5 1/2 pounds pot roast