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  • 5 Ingredient Dinners - 3

    From Dave Drum@1:396/45 to All on Sat Nov 8 15:14:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: French Quarter Cheese Spread
    Categories: Cheese, Vegetables, Nuts
    Yield: 8 servings

    8 oz Cream cheese; softened
    1 tb Grated onion
    1 cl Garlic; minced
    1/4 c Butter; in cubes
    1/4 c (packed) dark brown sugar
    1 ts Worcestershire sauce
    1/2 ts Prepared mustard
    1 c Fine chopped pecans;
    - toasted
    Assorted crackers

    In a small bowl, combine the cream cheese, onion and
    garlic. Transfer to a serving plate; shape into a 6-in.
    disk. Set aside.

    In a small saucepan, combine the butter, brown sugar,
    Worcestershire sauce and mustard. Cook and stir over
    medium heat for 4-5 minutes or until sugar is dissolved.
    Remove from the heat; stir in pecans.

    Cool slightly. Spoon over cheese mixture. Serve with
    crackers.

    Heidi Blaine Hadburg, Safety Harbor, Florida

    Makes: 8 servings

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:396/45 to All on Sat Nov 8 15:15:02 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Orange Pomegranate Salmon
    Categories: Five, Seafood, Vegetables, Citrus
    Yield: 4 servings

    1 sm Red onion; thin sliced
    2 lb Skinned salmon fillet
    1/2 ts Salt
    1 md Navel orange; thin sliced
    1 c Pomegranate seeds
    2 tb Extra virgin olive oil
    1 tb Minced fresh dill

    Set oven @ 375ºF/190ºC.

    Place a 28" X 18" piece of heavy-duty foil in a 15" X
    10" X 1" baking pan. Place onion slices in a single
    layer on foil. Top with salmon; sprinkle with salt.
    Arrange orange slices over top. Sprinkle with
    pomegranate seeds; drizzle with oil. Top with a second
    piece of foil. Bring edges of foil together on all sides
    and crimp to seal, forming a large packet.

    Bake until fish just begins to flake easily with a fork,
    25-30 minutes. Be careful of escaping steam when opening
    packet. Remove to a serving platter; sprinkle with dill.

    Thomas Faglon, Somerset, New Jersey

    Makes: 4 servings

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:396/45 to All on Sat Nov 8 15:16:04 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: One-Pot Mac & Cheese
    Categories: Five, Pasta, Dairy, Cheese
    Yield: 10 servings

    3 1/2 c Whole milk
    3 c Water
    16 oz Elbow macaroni
    4 oz Velveeta; in cubes
    2 c Shredded sharp Cheddar
    - cheese
    1/2 ts (ea) salt & coarse ground
    - pepper

    In a Dutch oven, combine milk, water and macaroni; bring
    to a boil over medium heat. Reduce heat and simmer until
    macaroni is tender and almost all the cooking liquid has
    been absorbed, 12-15 minutes, stirring frequently.
    Reduce heat to low; stir in cheeses until melted. Season
    with salt and pepper.

    Ashley Lecker, Green Bay, Wisconsin

    Makes: 10 servings

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:396/45 to All on Sat Nov 8 15:16:06 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Garlic Butter Shrimp
    Categories: Five, Seafood, Vegetables, Rice, Citrus
    Yield: 4 servings

    1 lb Uncooked U-40 shrimp; peeled
    - deveined
    3 cl Garlic; minced
    1/4 c Butter
    3 tb Lemon juice
    Hot cooked rice
    Minced fresh parsley; opt

    In a large skillet, saute the shrimp and garlic in
    butter until shrimp turn pink, 5 minutes. Add lemon
    juice; heat through. Serve with rice and, if desired,
    sprinkle with parsley.

    Sheryll Hughes-Smith, Brandon, Mississippi

    Makes: 4 servings

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:396/45 to All on Sat Nov 8 15:17:08 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Easy Shrimp Alfredo
    Categories: Pasta, Seafood, Dairy, Cheese
    Yield: 4 servings

    8 oz Uncooked fettuccine
    1/4 c Butter; ib cubes
    1 1/2 c Heavy whipping cream
    1 lb Cooked U-40 shrimp; peeled,
    - deveined
    3/4 c Grated Parmesan cheese
    1 cl Garlic; minced
    1/4 ts Pepper
    1 ts Minced fresh parsley
    Lemon wedges; opt

    Cook fettuccine according to package directions.
    Meanwhile, in a large saucepan or skillet, melt the
    butter over medium heat. Stir in cream. Bring to a
    gentle boil. Reduce heat; simmer, uncovered, for 3
    minutes, stirring constantly.

    Add the shrimp, cheese, garlic and pepper; cook and stir
    until heated through. Drain fettuccine; toss with shrimp
    mixture. Sprinkle with parsley. If desired, top with
    additional Parmesan cheese and serve with lemon wedges.

    Taste of Home Test Kitchen, Milwaukee, Wisconsin

    Makes: 4 servings

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:396/45 to All on Sat Nov 8 15:20:10 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Rosemary Sauce For Chicken
    Categories: Five, Poultry, Dairy, Herbs
    Yield: 4 servings

    4 Boned, skinned chicken
    - breast halves (6 oz ea)
    4 tb Butter; divided
    1/2 c Chicken broth
    1/2 c Heavy whipping cream
    1 tb Minced fresh rosemary

    In a large skillet over medium heat, cook chicken in 1
    tablespoon butter 4-5 minutes on each side. Remove and
    keep warm.

    Add broth to pan; cook over medium-low heat, stirring to
    loosen browned bits from pan. Add cream and bring to a
    boil. Reduce heat; cook and stir until slightly
    thickened. Stir in rosemary and remaining 3 tablespoons
    butter until blended. Serve sauce with chicken.

    Connie McDowell, Greenwood, Delaware

    Makes: 4 servinbgs

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:396/45 to All on Sat Nov 8 15:23:12 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Jalapeno Popper Stuffed Chicken Breasts
    Categories: Five poultr, Cheese, Chilies, Pork
    Yield: 4 servings

    4 oz Cream cheese; softened
    1 c Shredded Cheddar cheese
    1 Jalapeno; seeded, fine
    - chopped
    4 Boned, skinned chicken
    - breast halves (6 oz ea)
    1/2 ts (ea) salt & pepper
    8 sl Thick-cut bacon

    Set air fryer @ 375ºF/190ºC.

    In a small bowl, mix cream cheese, cheddar cheese and
    jalapeno. Cut a pocket horizontally in the thickest part
    of each chicken breast. Fill with cheese mixture.
    Sprinkle chicken with salt and pepper. Wrap 2 bacon
    strips around each chicken breast; secure with
    toothpicks.

    In batches, place chicken seam side down on greased tray
    in air-fryer basket. Cook 14-16 minutes, turning once.
    Let stand 5 minutes. Discard toothpicks before serving.

    Donna Gribbins, Shelbyville, Kentucky

    Makes: 4 servings

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:396/45 to All on Sat Nov 8 15:24:14 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Fruited Pot Roast
    Categories: Five, Vegetables, Fruits, Beef
    Yield: 8 servings

    7 oz Bag mixed dried fruit
    1 lg Onion; in wedges
    5 1/2 oz Can unsweetened apple juice
    3 lb Boneless chuck roast
    1/2 ts Salt
    1/4 ts Ground allspice
    1/4 ts Pepper

    Place fruit and onion in a 3 or 4 qt. slow cooker; add
    apple juice. Top with roast; sprinkle with seasonings.

    Cover and cook on low until meat is tender, 6-8 hours.
    Serve beef with fruit mixture.

    Linda South, Pineville, North Carolina

    Makes: 8 servings

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:396/45 to All on Sat Nov 8 15:24:16 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Black Bean & Beef Tostadas
    Categories: Five, Beef, Beans, Breads, Vegetables
    Yield: 4 servings

    1/2 lb Ground round
    10 oz Can Ro*Tel diced tomatoes
    - w/green chilies; undrained
    15 oz Can black beans; rinsed,
    - drained
    16 oz Can refried beans; warmed
    8 Tostada shells

    MMMMM---------------------OPTIONAL TOPPINGS--------------------------
    Shredded Mexican cheese
    Blend
    Shredded lettuce
    Salsa
    Sour cream

    In a large skillet, cook beef over medium-high heat
    until no longer pink, 4-6 minutes; breaking up beef into
    crumbles. Stir in tomatoes; bring to a boil. Reduce
    heat; simmer, uncovered, until liquid is almost
    evaporated, 6-8 minutes. Stir in black beans; heat
    through.

    To serve, spread refried beans over tostada shells. Top
    with beef mixture; add toppings as desired.

    Susan Brown, Kansas City, Kansas

    Makes: 4 servings

    RECIPE FROM: https://www.tasteofhome.com

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