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Beefy Chili Skillet

Submitted By: Virginia Rush

1 pound ground beef
2 cans (15 oz. each) chili with beans
1 can (14.5 oz.) diced tomatoes (undrained)

Brown meat in large skillet over medium high heat and drain.  Stir in chili and the tomatoes with their juice.  Reduce heat to low.  Simmer 5 to 7 minutes or until heated through, stirring occasionally.


Broiled Fish Parmesan

Submitted By: Caryolyn Hilton, Kingsport

1/2 cup realy mayonnaise
3 tbsp grated parmesan cheese
1 tsp grated onion
1/4 tsp tabasco sauce
Fish fillets, 4 peices (1/4 each peice)

Combine first four ingredients.  Mix well, wash fish fillets, pat dry.  Place fillets on a shallow baking tray.  Place under a pre-heated broiler 6" from heat for 5 minutes.  Spread mayo mix on fish.  Return to broiler and broil about four minutes until top is brown and fish flakes easily.


Chick Getti

Submitted By: Betty G., Jonesborough

2 cans cream chicken soup
1 cup chopped carrots
1 cup peas
1/2 cup chopped onions
2 cups cooked chicken (2 to 3 breasts)

Cook vegetables until done.  Mix together, pour into casserole dish.  Top with cheese and bake 25 minutes.


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