Lolageorge's profile page
Recipes
Mushroom Pork Chops
By lolageorge, The Dallas Vibe
Season pork chops with salt, pepper, and garlic salt to taste
- 4 pork chops
- salt and pepper to taste
- 1 pinch garlic salt, or to taste
- 1 onion, chopped
- 1/2 pound fresh mushrooms, sliced
- 1 (10.75 ounce) can condensed cream of mushroom soup
Chicken Marsala Florentine
By lolageorge, The Dallas Vibe
Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet
- 4 boneless, skinless chicken breast halves
- 1/4 cup all-purpose flour
- salt and pepper to taste
- 1 tablespoon dried oregano
- 2 tablespoons olive oil
- 3/4 cup butter
- 3 cups sliced portobello mushrooms
- 3/4 cup sun-dried tomatoes
- 1/2 cup packed fresh spinach
- 1 cup Marsala wine
Jerk Chicken and Pasta
By lolageorge, The Dallas Vibe
Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish
- 4 skinless, boneless chicken breast halves
- 2 teaspoons jerk paste
- 1 (12 ounce) package uncooked egg noodles
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 cup chicken stock
- 1 tablespoon jerk paste
- 1/2 cup dry white wine
- 1/4 cup chopped fresh cilantro
- 2 limes, quartered
- salt and pepper to taste
- 1/2 cup heavy whipping cream
- 4 sprigs fresh cilantro, fo
Easy Slow Cooker Ribs
By lolageorge, The Dallas Vibe
Season ribs with salt and pepper
- 3 racks baby back ribs, cut into 2- to 3-rib portions
- Salt and pepper to taste
- 1 (12 ounce) jar Crosse & Blackwell® Seafood Cocktail Sauce
- 1/3 cup honey
- 1 small onion, chopped
- 1 teaspoon chipolte seasoning
- 2 teaspoons chili powder
- 1 tablespoon Worcestershire sauce
- 2 tablespoons apple cider vinegar
Double Caramel-Pecan Cheesecake Bars
By lolageorge, The Dallas Vibe
Preheat oven to 350 degrees F
- 1 1/2 cups NABISCO Graham Cracker Crumbs
- 1 cup coarsely chopped PLANTERS Pecans, divided
- 2 tablespoons granulated sugar
- 1/4 cup butter, melted
- 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 1 cup firmly packed brown sugar
- 2 tablespoons flour
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 tablespoon vanilla
- 3 eggs
- 1 (14 ounce) bag KRAFT Caramels, divided
- 2 tablespoons water, divided
Tasty Greek Pasta Salad
By lolageorge, The Dallas Vibe
Fill a large pot with lightly salted water and bring to a rolling boil over high heat
- 2 cups penne pasta
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic, crushed
- 2 teaspoons dried oregano
- salt and pepper to taste
- 2/3 cup extra-virgin olive oil
- 10 cherry tomatoes, halved
- 1 small red onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1/2 cucumber, sliced
- 1/2 cup sliced black olives
- 1/2 cup crumbled feta cheese
Spinach Quiche
By lolageorge, The Dallas Vibe
Preheat oven to 375 degrees F (190 degrees C)
- 1/2 cup butter
- 3 cloves garlic, chopped
- 1 small onion, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (4.5 ounce) can mushrooms, drained
- 1 (6 ounce) package herb and garlic feta, crumbled
- 1 (8 ounce) package shredded Cheddar cheese
- salt and pepper to taste
- 1 (9 inch) unbaked deep dish pie crust
- 4 eggs, beaten
- 1 cup milk
- salt and pepper to taste
Tortilla Soup
By lolageorge, The Dallas Vibe
In a saucepan, cover chicken breasts with water and boil for 30 minutes, or until tender
- 6 skinless, boneless chicken breast halves
- 3 cups vegetable oil for frying
- 36 (6 inch) corn tortillas, cut into strips
- 15 cups water
- 15 cubes chicken bouillon
- 1 (14 ounce) can peeled and diced tomatoes with juice
- 1 small onion
- 3 cloves garlic
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon chili powder
- 1/4 cup dried oregano
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 (14.5 ounce) can diced tomatoes with green chile peppers
- 3 cups shredded Monterey Jack cheese
- 3 avocado - peeled, pitted and sliced
Irish Potatoes
By lolageorge, The Dallas Vibe
Place the potatoes into a large pot and cover with salted water; bring to a boil
- 8 large russet potatoes
- 1 tablespoon butter
- 1/2 small onion, minced
- salt and ground black pepper to taste
- 1/2 cup butter, melted
- 1/2 cup heavy whipping cream
- 1/2 cup half-and-half
- 1/4 teaspoon paprika (optional)
- 2 tablespoons chopped fresh parsley (optional)
Peach Cobbler
By lolageorge, The Dallas Vibe
Preheat oven to 350 degrees F (175 degrees C)
- 1/2 cup butter, melted
- 1 (16 ounce) package frozen peach slices
- 2/3 cup white sugar
- 1/2 cup water
- 1 cup all-purpose flour
- 1 cup white sugar
- 1/2 cup milk
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt