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Pineapple-Orange Punch Ingredients: - 1 qt. orange juice - 2 small cans frozen lemonade - 1 qt. pineapple juice - 5 qt. ginger ale or 7-Up - 1 lb. sugar Directions: - Combine sugar with just enough water to dissolve. - Heat to make a
Bubble Soap Ingredients: - 1 c. Dawn dishwashing liquid - 10 c. water - 1/4 c. glycerin (available at drug store, for longer lasting bubbles) Directions: - Mix Dawn with water and glycerin in a dishpan. - Make bubble blowers from a straw, a kitchen funnel or a thin wire shaped in creative forms. - For spectacular bubbles, thread a string through straws to form a circle, dip in bubble solution and wave out a large bubble.
Zucchini Bread Ingredients: - 3 eggs - 3/4 c. oil - 1 1/2 c. sugar - 2 c. raw grated zucchini - 2 1/2 c. flour - 2 tsp. baking soda - 2 tsp. baking powder - 1 tsp. salt - 4 tsp. cinnamon - 2 tsp. vanilla - 1 c. chopped nuts Directions: - Combine all ingredients; mix well. - Pour into greased and floured loaf pans. - Bake at 350° for 1 hour.
That Casserole Ingredients: - 1 1/2 lb. ground beef - garlic salt to taste - 1 (15 oz.) can tomato sauce - 6 oz. thin egg noodles - 1 c. grated Cheddar cheese - 3 oz. cream cheese - 8 oz. sour cream - 6 green onions, minced - 1 Tbsp. minced bell pepper Directions: - Saute ground beef. - Add garlic salt and tomato sauce. - Simmer about 10 minutes. - Cook noodles as directed on package. - Drain. mix together cream cheese, sour cream, bell pepper and green onions. - Layer ingredients in casserole, beginning with noodles, meat sauce and sour cream mixture, ending with grated cheese on top. - Cover and bake 1 hour at 350°. - Yield: - 4 servings, unless they're teenagers.
Diet Cheese Danish Ingredients: - 1/4 c. cottage cheese - cinnamon to taste - sweetener to taste - 1 capful vanilla Directions: - Mix and spread on toast; put under broiler until bubbly.
Shrimp Kebabs With Honey-Mustard Glaze Ingredients: - 1/4 c. honey - 1/4 c. Dijon mustard - 2 Tbsp. lemon juice - pinch of dried sage - 24 large uncooked shrimp, peeled (tails intact) - 4 red bell peppers, cut into 2-inch pieces - 4 yellow bell peppers, cut into 2-inch pieces - 1 red onion, cut in 1-inch pieces - 12 large mushrooms - 12 cherry tomatoes Directions: - You will need 12 bamboo skewers, soaked for 30 minutes in water.
Apricot Fluff Recipe Ingredients: - 3 ounce Apricot Jello - 1 c. Boiling water - 8 ounce Can of apricots - 4 ounce Philadelphia cream cheese Directions: - Let mix stand in refrigerator till set. - Add in by mixer, approximately 7 or possibly 8 ounces of frzn whipping topping. - Molds well.
Old-Fashioned Glazed Ham Ingredients: - 1/2 fully cooked bone-in ham (6 to 7 pounds) - 2 tablespoons whole cloves - 1 cup packed brown sugar - 2/3 cup orange juice - 1/2 cup unsweetened pineapple juice - 1/3 cup maraschino cherry juice Directions: - Place ham on a rack in a shallow foil-lined roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove into each diamond. Cover and bake at 325° for 2 hours. - Meanwhile, in a small saucepan, bring the brown sugar and juices to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until glaze is reduced to 1 cup. - Baste ham with 1/3 cup glaze. Bake, uncovered, 25-35 minutes longer or until a thermometer reads 140°, basting with remaining glaze every 10 minutes.
Sunshine Chicken Ingredients: - 1 1/4 tsp. curry powder - 1/4 and 1/4 tsp. salt - 1/8 tsp. pepper - 2 chicken breast (S&B) halves - 3/4 c. orange juice - 1/2 c. uncooked rice - 1/3 c. water - 1/2 Tbsp. brown sugar - 1/2 tsp. dry mustard - chopped parsley Directions: - Mix curry powder, 1/4 teaspoon salt and pepper. Pat chicken breasts dry. Sprinkle with and rub in spice mix. Combine 1/4 teaspoon salt with next 5 ingredients is large skillet. Arrange chicken over mix. Bring to boil, cover, reduce heat and simmer 20 minutes. Remove from heat. Let stand, covered, 5 minutes. Remove to serving plate; sprinkle with parsley.
Squash Souffle Ingredients: - 1 lb. squash - 1 large onion - 8 to 10 saltine crackers, crumbled - 1/2 c. butter - 2 eggs, separated - 1/2 c. milk - 1 c. grated cheese - salt and pepper Directions: - Cook squash and onion until tender. - Drain. - Add crackers, butter, egg yolks, cheese, milk, salt and pepper. - Beat egg whites and fold into mixture. - Place in a greased casserole dish. - Bake at 350° for 25 to 30 minutes or until firm and golden. - Serve while hot. - Serves 6.
Just Peachy Salsa Ingredients: - 1 1/2 cups peaches, peeled, pitted, and chopped - 1/2 cup sweet red pepper, seeded and finely copped - 1/4 cup scallion, thinly sliced - 1/4 cup fresh cilantro, roughly chopped - 2 tablespoons lime juice - 2 jalapeno peppers, seeded and finely chopped (leave the seeds in if you're into more heat) Directions: - Mix all ingredients in a bowl and chill for at least a couple of hours before serving.
Linda'S Baked Stuffed Lobster Ingredients: - 1 1/2 cups butter, melted - 1/2 teaspoon garlic powder - 4 cups Ritz cracker crumbs (Hi Ho will do also, or any other butter cracker) - 2 (1 1/2-2 lb) live maine lobsters - 1 cup fresh crabmeat, cooked, flaked or (6 ounce) can crabmeat - 1 lemon, juice of - butter, melted - 1 lemons or 1 cider vinegar, to taste, for drawn butter Directions: - In a lg. bowl, mix melted butter into cracker crumbs and garlic powder. - Split the lobsters down the center, and remove the insides of the head, stomach, and black vein on upper side of tail. - Add the crabmeat to the cracker crumb mixture. Mix well. - Stuff lobsters with cracker mixture. - Squeeze lemon over crumbs, and bake for 20 mins., at 450. - Serve with drawn butter, with lemon or cider vinegar mixed into the butter. Gives the butter and lobster a tangy delicious flavor.
Fresh Apple Pound Cake Ingredients: - 4 eggs - 2 c. sugar - 1 tsp. soda - 1 tsp. vanilla - 1 c. chopped pecans - 1 1/2 c. oil - 3 c. flour (plain) - 3 c. chopped apples - 1 c. coconut Directions: - Mix sugar and oil. - Add eggs, one at a time, mix. - Sift soda and flour. - Add to egg mixture and beat well. - Add apples, pecans, coconut and vanilla. - Bake in greased and floured tube pan for 1 hour and 20 minutes at 325°. - Do not open oven while cake is baking.
Fruit Pizza Ingredients: - 1 egg - dash of vanilla - 1/3 c. Crisco - 1/2 c. sugar - 1 1/3 c. flour Directions: - Mix all ingredients and pat thin on a pizza pan (lightly sprayed with Pam). - Cook at 350° until light brown. - Let cool.
Orange Wassail Ingredients: - 1 c. sugar - 1 c. water - 1 doz. whole cloves - 2 cinnamon sticks - 3 qt. orange juice - 1 (32 oz.) bottle cranberry juice Directions: - Combine sugar, water and spices in a saucepan. - Simmer over low heat for 10 minutes. - Discard juices; add juices to syrup. Heat and serve. - Yields 4 quarts.
Hearty Chicken Vegetable Soup Ingredients: - 2 c. fresh green beans - 2 Tbsp. lemon juice - 1 (No. 2) can tomatoes - 1 onion, chopped - 6 carrots, peeled and diced - 2 stalks celery, diced - 1/4 tsp. pepper - 1/4 head chopped cabbage - 1 1/2 c. cooked chicken breasts, cubed - 1 c. cooked rice or pasta - 2 Tbsp. chopped fresh parsley - 8 c. basic chicken broth Directions: - Cut beans diagonally into thirds. - Toss with lemon juice and steam until tender. Combine tomatoes, onion, carrots, celery and pepper in stock pot with basic chicken broth (8 cups) and slowly bring to a boil. Reduce heat and simmer 1 to 2 hours or until vegetables are tender. Add beans and cabbage. Simmer 15 minutes. Add chicken and rice or pasta. - Heat. - Sprinkle with parsley. Yields 10 to 12 servings.
Gone To Heaven Cookies Ingredients: - 1 cup softened butter - 3/4 cup firmly packed dark brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 tablespoon vanilla - 1 1/2 teaspoons baking powder - 2 - 2 1/2 cups all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup crushed toffee pieces, candy (such as Heath, Skor, etc.) - 1 1/2 cups shredded coconut - 1 1/2 cups semi-sweet chocolate chips - 1 cup chopped pecans, toasted Directions: - Cream butter until fluffy. - Add the sugars slowly and beat well. - Add the eggs and vanilla and beat well. - On a sheet of waxed paper thoroughly combine the flour, baking powder, soda, and salt. - Add to the butter mix, stirring just until blended. - Stir in toffee bits, coconut, chips, and pecans. - Drop the dough by tablespoons onto ungreased cookie sheets. - Bake 10-12 minutes in a preheated 350 degree oven until lightly brown around the edges. - Let them cool on the sheets a bit before removing to wire racks.
Southern Living'S Caramel Corn Ingredients: - 6 qt. popped corn - 1 1/2 c. pecans - 1 1/2 c. brown sugar - 3/4 c. butter or margarine - 3/4 c. light corn syrup - 1 1/2 c. peanuts - 1 1/2 tsp. baking soda - 1 tsp. vanilla extract Directions: - Coat 2 large baking pans with vegetable cooking oil spray. - In these pans, combine popcorn and pecans.
Butter Pound Cake Ingredients: - 3 sticks margarine, softened - 3 c. sugar - 6 eggs - 1 1/2 c. flour - 1/2 pt. whipping cream (don't whip) - 1/2 tsp. vanilla - 1/2 c. chopped pecans Directions: - Cream margarine and sugar. - Add eggs, one at a time. - Add flour and cream alternately. - Add vanilla. - Bake at 350° for 1 hour and 15 minutes. - Makes 2 loaves. - Grease and flour pans.
Easy Mexican Chicken Fiesta Ingredients: - 1 pkg. Spanish Rice-A-Roni - 1 small can tomatoes - 2 boiled chicken breasts - 1/2 onion, chopped - 1/2 bell pepper, in chunks - salt and pepper to taste Directions: - Prepare Rice-A-Roni as - directed. - Cut - up chicken into bite size pieces. - Saute - onion - and pepper in 1 teaspoon oil. Add tomatoes, chicken, sauteed vegetables and rice mixture.
Pan-Seared Tuna Ingredients: - 4 large lemons - 6 tbsp. olive oil - 6 tbsp. chopped fresh parsley - 1/2 tsp. salt - 1/4 tsp. ground black pepper - 4 tuna steaks Directions: - From lemons, grate 1 teaspoon peel and squeeze 2/3 cup juice. - In 9-inch square baking dish, with wire whisk, whisk lemon peel and juice, 3 tablespoons oil, 5 tablespoons parsley, salt, and pepper until mixed. - Add tuna, turning to coat. - Cover and refrigerate 45 minutes to marinate, turning occasionally. - In 10-inch cast-iron skillet or other heavy skillet, heat remaining 3 tablespoons oil over medium-high heat until hot. - Add tuna and cook until pale pink in center (medium), about 3 minutes per side, or until desired doneness. - Transfer to plates and sprinkle with remaining 1 tablespoon parsley. - Makes 4 main-dish servings.Nutritional information is based on one serving.
Granny'S Waldorf Salad Ingredients: - 2 good size apples - 1 celery stalk - some chopped walnuts - 2 Tbsp. mayo - 1/2 tsp. sugar - little milk to thin Directions: - Dice apples and celery; add nuts. - Mix together the mayo, sugar and milk. - Add to the fruit.
Calamari And Shrimp Salad Ingredients: - 1 lb calamari, cleaned and cut into tubes - 1 lb shrimp, shelled, deveined - 1/2 small onion, sliced thin - 1/2 cup celery, cut on the diagonal - 2 lemons - olive oil - salt Directions: - Boil the Calamari for no more than 30 seconds. Remove from water and place in a bath of cold water to stop the cooking. Do the same for the shrimp. (Or purchase frozen cooked shrimp -defrost in the refrigerator). - Place the seafood into a colandar in a bowl to drain, cover with wrap and place in the refrigerator until chilled and well drained. - Pat dry the seafood to make sure all excess water is removed. In a serving bowl, add the seafood, sliced onions, and celery. Squeeze the juice of the lemons over the salad. Add olive oil to coat along with some salt. Mix well. - Refrigerate, covered, for a few hours to marinate. (I actually make this the night before, which helps to marinate the seafood).
Zucchini Bread Ingredients: - 3 cups all-purpose flour - 3 eggs - 2 cups white sugar - 1 cup vegetable oil - 2 cups grated zucchini - 1 cup semisweet chocolate chips - 1 teaspoon ground cinnamon - 1 teaspoon baking soda - 1/4 teaspoon baking powder - 1/2 cup sour cream Directions: - Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans. - Beat together eggs, sugar, and oil. Blend in the grated zucchini, and then the sour cream. Mix in the flour, baking powder, soda, and cinnamon. Stir in chocolate chips or raisins (see Cook's Note). Pour batter into prepared pans. - Bake in preheated oven until a tester inserted in the center of each loaf comes out clean, about 80 minutes. Cool on wire rack.
Triple Chocolate Brownies Ingredients: - 1 pkg. chocolate pudding (cook kind) - 2 c. milk - 1 chocolate cake mix - 1/2 pkg. mini chocolate chips Directions: - Make pudding according to package directions. Stir in dry cake mix. Spread in greased jelly roll pan or 9 x 13 pan. Sprinkle with chips. Bake at 350° in 9 x 13 pan for 30 minutes or in 11 x 15-inch pan for 20 minutes.
Onion Applesauce Ingredients: - 1 tablespoon olive oil - 1 cup julienned onions - 1 cup peeled and coarsely chopped Granny Smith apples - 1 teaspoon minced garlic - 1/2 teaspoon salt - 3 turns fresh ground black pepper - 1/4 cup Calvados brandy - 2 cups chicken stock Directions: - In a saute pan, heat the olive oil. - When the oil is hot, saute the onions for 3 to 4 minutes, or until lightly caramelized. - Add the apples, garlic, salt and pepper and continue sauteing for 1 minute. - Stir in the Calvados and stock. - Bring the liquid up to a boil and reduce to a simmer. - Cook the mixture for 20 minutes. - Adjust the seasonings if needed. - Slice the pork roulade into 1 1/2-inch slices. - Mound the potatoes in the center of the platter. - Arrange the roulades pieces around the potatoes. - Spoon the garlic reduction over the roulades. - Place a tablespoon of the applesauce on top of each roulade. - Pile the fried parsnips in the center of the potatoes. - Garnish with the chives.
Summer Squash And Blistered Tomatoes Ingredients: - 2 pounds Yellow (summer) Squash - 1 Tablespoon Butter - 1 Tablespoon Olive Oil - 2 cloves Garlic, Minced - Salt And Pepper - 1 pint Grape Tomatoes - 2 Tablespoons Fresh Thyme Leaves - 1/2 cups Parmesan Cheese Directions: - Heat a large skillet to medium-high heat. Trim the ends of the squash. Quarter each squash and slice into pieces, 1/3 inch thick. - Add the butter and oil to the skillet, followed by and squash and garlic. Toss and sear for 2-5 minutes, until barely cooked through. Salt and pepper to taste. - Push the squash to the sides of the skillet and add the tomatoes. Cook and toss another 2-3 minutes until the tomatoes are just about to pop. Stir in the fresh thyme and remove from heat. - Sprinkle with Parmesan cheese and serve warm!
Low-Fat Orange Milk Shake Ingredients: - 2 c. skim milk - 1 (4 serving) pkg. sugar-free jello mix orange flavor - 1 c. vanilla ice milk Directions: - Pour milk into blender container. - Add remaining ingredients. Cover. - Blend at high speed for 30 seconds or until smooth. Serve at once. - Makes 4 servings.
Healthier Spinach & Artichoke Spread Ingredients: - 8 ounces reduced fat cream cheese Neufchatel cheese, softened - 5 5/16 ounces plain greek yogurt container - 1 clove garlic minced - 10 ounces frozen chopped spinach pkg., thawed and thoroughly squeezed of excess moisture - 12 ounces frozen artichoke hearts pkg. of, thawed, about a cup - fresh lemon juice to taste - salt - pepper Directions: - In the workbowl of a food processor, add cream cheese, yogurt, garlic and spinach. - Process to combine. - Add in the artichoke hearts, pulse a few times to rough chop the artichokes. - Season with lemon juice, salt & pepper.
Sauerkraut Ingredients: - 30 oz. can sauerkraut - 1/3 lb. bacon - 1/3 lb. apple, peeled, cored and grated (1 c.) - 1/3 lb. carrots, grated (1 c.) - 1/3 lb. potato, peeled and grated (1 c.) - brown sugar to taste - 1 to 2 tsp. caraway seed Directions: - Fry and drain bacon; add to other ingredients. - Combine and heat to serving temperature.
Roasted Dutch Carrots With Honey And Thyme Ingredients: - 600 g baby carrots, scrubbed and trimmed (2 bunches Dutch or baby carrots) - 4 teaspoons olive oil - 4 sprigs thyme, large sprigs, leaves only - 3 tablespoons honey (12 teaspoons) - 60 g unsalted butter Directions: - .Preheat oven to 190°C. - Place the carrost in a baking dish. Add the olive oil and toss to coat. - Sprinkle over the thyme leaves and bake for 35 minutes. Turn the carrots occasionally whilst baking. Based on Tisme's review -- be sure to check carrots from 25 minutes cooking time. - Remove the carrots from the oven, Add the honey and the butter. Toss the carrots to coat. - Return carrots to the oven and bake a further 3 - 5 minutes, or until the carrots are cooked.
Lime Cottage Cheese Salad Ingredients: - large container Cool Whip - Large pkg. lime Jell-o - 20 oz. can crushed pineapple - 2 (4 oz.) cottage cheese - 1 c. chopped pecans Directions: - Mix in order as listed. - Chill in refrigerator.
Linguica Jag(A Cape Verdean Rice) Ingredients: - 1 c. Uncle Ben's converted rice - 2 c. water - cooking oil - 1 large onion, diced - 1/2 lb. linguica or other sausage - 1 can baby lima beans or corn - paprika - salt - pepper - 1/2 tsp. garlic powder - 5 large bay leaves Directions: - Strain water from beans and corn. - Cut the meat into quarter size pieces and then in 1/2. - Pour enough oil in a large saucepan. Add onions and linguica. - Saute until onions are soft. - Add water, rice, enough paprika to turn water red, salt, pepper and garlic powder. - Stir well. - Add strained lima beans or corn. - Stir for the last time. - Add bay leaves. - Cover and reduce heat to low. - Check in 20 minutes. - Use a fork to gently move rice to see if all water is absorbed. - It's best when rice just starts to stick to the bottom of the pan but not burning. - The rice should be dry. - Remove bay leaves and serve. - Good as a side dish with meat or poultry.
Melon Lime Slushy Ingredients: - 6 cups diced honeydew, cantaloupe or watermelon - 1/4 cup fresh lime juice, plus more to taste - 1/2 cup sugar, plus more to taste - 1 teaspoon fresh thyme leaves, plus sprigs for garnish - 1/2 cup silver tequila or mezcal (optional) Directions: - Spread melon pieces on a rimmed baking sheet in a single layer. Freeze until just hard, about 1 hour. - Transfer melon pieces to a food processor and add lime juice, sugar, thyme, 1/2 cup water and tequila, if desired. Pulse until smooth and slushy, scraping the sides of the bowl occasionally. Add water if you prefer a thinner consistency. Add lime juice and sugar to taste. - Divide among serving glasses and garnish with thyme sprigs. Serve immediately with spoons, or let melt slightly to serve as a drink
Spaghetti Sauce Ingredients: - 1 lb. ground beef - 1/2 c. chopped onion - 3/4 c. chopped green pepper - 3 cloves garlic, chopped - 1 Tbsp. Worcestershire sauce - 3 (8 oz.) cans tomato sauce - 1 (6 oz.) can tomato paste - 1/3 c. water Directions: - Brown meat; drain off excess fat. - Add onion, green pepper and garlic. - Cook 1 minute. - Add tomato sauce, tomato paste, water, Worcestershire sauce, salt and pepper. - Cover and simmer for 2 hours. - Serve with spaghetti noodles.
Bubbles Ingredients: - 2 c. Joy dishwashing detergent - 6 c. water - 3/4 c. Karo white corn syrup Directions: - Combine and shake well. Let settle for 4 hours. - Keep covered. Use for any bubble wand or toy.
East India Mix Recipe Ingredients: - 1 c. roasted salted peanuts - 1 1/2 c. crisp oat cereal (doughnut shape) - 1/4 c. butter - 1/2 teaspoon garlic - 1/2 teaspoon celery salt - 1 1/2 c. crisp rice cereal (waffle shape) - Sm. pkg. pretzels, if you like - 2 teaspoon Worcestershire sauce - 1/2 teaspoon onion salt Directions: - Heat butter in frying pan over low heat (250 degrees F). - Stir in seasonings. - Add in remaining ingredients. - Stir till nuts and cereal are thoroughly heated and combines with all the seasonings. - Serve like salted nuts. - (Makes 4 c.). - This mix may be heated in a shallow pan in 300 degrees F. oven for 30 min; stirring every 10 min.
Sausage Casserole Ingredients: - 1 lb. sausage - 1/2 c. green pepper - 1/2 c. onion - 1 1/2 c. long grain rice, uncooked - 1 1/2 c. water - 1 can cream of celery soup - 1 can cream of chicken soup Directions: - Brown sausage. - Layer in order as ingredients are listed. - Put sausage in after water, except for a small amount. Add the celery soup and chicken soup on top of sausage. - Put small amount of sausage on top. - Bake in a 350° oven for 1 1/2 hours.
Recipe For A Happy Day Ingredients: - 1 c. friendly words - 2 heaping c. understanding - 4 heaping tsp. time and patience - pinch of warm personality - dash of humor Directions: - Measure words carefully. - Add heaping cups of understanding. Use generous amounts of time and patience. - Cook with gas on the front burner. - Keep temperature low; do not boil. - Add dash of humor and a pinch of warm personality. - Serve individually.
Gooseberry Sauce Ingredients: - 1 (15 ounce) can gooseberries (in light syrup) - 3 tablespoons brown sugar, packed - 2 teaspoons cornstarch - 1/4 teaspoon ground cinnamon - 1/8 teaspoon ground cloves (very much optional) - 1/4 teaspoon salt Directions: - Drain gooseberries, reserving the syrup. - In a small saucepan combine gooseberry syrup, sugar, cornstarch, cinnamon, cloves (if using) & salt, cooking & stirring constantly, 4 to 5 minutes, until chickened & glossy. - Stir in gooseberries & heat through, 1 to 2 minutes, then serve warm with meat or poultry, as a spread (great on bagels & whole wheat toast), or . . . !
Curry Chicken Ingredients: - 4 boneless skinless chicken breast halves - 1 tablespoon extra virgin olive oil - 1 large onion, chopped - 3 garlic cloves, minced - 12 cup water - 1 tablespoon curry powder - 12 cup golden raisin, packed - 12 cup no-sugar-added apricot jam or 12 cup preserves - 2 cups nonfat plain yogurt - pepper Directions: - Saute the garlic and onion in the oil in a large nonstick pan. - Wash chicken, pat dry, and add to the saute; cook until brown. - Add the water, raisins, jam or preserves, and curry powder, stirring as you do. - Add the curry last. - Simmer uncovered for about 20 minutes (or less if it looks done before). - Stir frequently. - You're done when the water is gone. - Stir the yogurt into the mixture in the pan. - Simmer at low, stirring constantly until the yogurt has heated; do not let it boil. - Pepper to taste or reserve that for individual servings. - Serve hot on a bed of steamed basmati rice.
Hot Buttered Rum Ingredients: - 2 ounces melted Spiced Vanilla Ice Cream - 2 ounces boiling water - 1 1/2 ounces vanilla-spiced rum - Pinch of freshly grated nutmeg Directions: - In a mug, mix the Spiced Vanilla Ice Cream with the boiling water and rum. - Garnish with the nutmeg.
Sweet Potato Pie #2 Ingredients: - 3 or 4 large sweet potatoes (2 1/4 lb.) - 1/2 c. butter, softened - 2 c. sugar - 4 eggs - 1 tsp. cinnamon - 1/2 tsp. salt - 1/2 tsp. nutmeg - 1/4 tsp. cloves - 1 (13 oz.) Pet milk - 2 (9-inch) pie crusts - 1/2 c. pecans, chopped Directions: - Preheat oven and cookie sheets to 375°. - Boil sweet potatoes in water until tender (may use canned). - Cool slightly. - Place in large mixing bowl. Beat with electric mixer until smooth. Stir in butter and sugar. Beat in eggs, one at a time. - Mix in spices and salt. - Pour in Pet milk and mix. - Sprinkle pecans on top. - Bake on preheated cookie sheets near center of oven for 70 minutes or until knife inserted comes out clean. - Cool on wire rack. - Makes 2 (9-inch) pies.
Guacamole Ingredients: - 1/4 c. peeled, finely chopped white onions - 1 jalapeno, seeded and minced - 1 Tbsp. finely chopped fresh cilantro - salt - 1 medium Hass avocado - 1 small tomato, coarsely chopped Directions: - Combine half the onions, jalapeno and cilantro in a mortar or food processor; season with 1/2 tsp. salt, then grind or pulse into a smooth paste. - Place in a serving bowl. - Cut avocado in half lengthwise, then remove and discard pit. - Make crosshatch incisions in avocado pulp with a paring knife. - Scoop pulp out with a spoon, then combine with onion mixture. - Mix well with a wooden spoon. - Stir in remaining onions, jalapeno and cilantro, then gently mix in tomatoes. - Adjust seasoning with salt and serve immediately.
Mandarin Orange Upside Down Cakes Ingredients: - 1/4 cup butter or 1/4 cup margarine, melted - 1/2 cup brown sugar - 15 ounces mandarin oranges - 12 maraschino cherries, drained and patted dry - 1 (9 ounce) package yellow cake mix - 1 egg Directions: - Preheat oven to 350 degrees. Lightly brush muffin tins with melted butter; reserve remaining butter. - In a small bowl combine remaining butter and brown sugar; divinde mixture evenly among muffin cups. - Drain mandarin oranges, reserving 1/2 cup juice. Place 1 cherry in bottom of each muffin cup; arrange 3-4 orange segments around each cherry. - In a large bowl, combine cake mix, egg and reserved juice; mis until smooth. Divide batter evenly among cups. - Bake 25-30 min until golden brown. Immediately loosen cakes from sides of muffin cups.
Farro, Spinach & Pomegranate - Holiday Healthy Ingredients: - 2 cups Farro - 6 cups liquid (I like to do 4 cups chicken or vegetable broth and 2 cups water) - 2 Bay Leaves - 2 tablespoons Olive Oil - Salt & Pepper - 1 packet Cleaned Spinach - 1 packet Pomegranate Seeds - Parmigiano Reggiano for garnish - Basil for garnish Directions: - Place the farro in a large dutch oven and cover with liquid. Add the bay leaves, olive oil, salt and pepper and bring to a boil. Reduce the heat and let the mixture simmer at a slow rolling boil for approximately 30-40 minutes, stirring occasionally, until the liquid has been absorbed by the farro. Remove the bay leaves. Add the spinach, let it wilt a bit and then mix into the farro. Add the pomegranate seeds and lightly fold into the mixture. Serve warm or at room temperature in individual bowls and garnish with ribbons of Parmigiano Reggiano and basil.
Cottage Cheese Meat Loaf Ingredients: - 1 c. small curd cottage cheese - 1 egg, lightly beaten - 1/4 c. ketchup - 2 Tbsp. chopped onion - 1 Tbsp. prepared mustard - 1/2 c. quick cooking oats - 1 tsp. salt - 1/8 tsp. pepper - 1 lb. lean ground beef - 1/3 c. grated Parmesan cheese Directions: - In a bowl, combine the first eight ingredients. Add beef and mix well. Press into an ungreased 8-inch square baking pan. Bake at 350° for 20 minutes. Sprinkle with Parmesan cheese. Bake 10 to 15 minutes longer or until meat is no longer pink. Drain. Let stand 10 minutes before cutting. Yield: 4 servings.
Romaine Hearts Lettuce Wraps Ingredients: - 1 head Romaine Hearts - 1-2# chicken breasts, cooked and sliced - 1 bunch cilantro - 1/3 c pine nuts - 3 cloves garlic - 1/3 c fresh grated cheese - 1/4 c chicken broth - 1/2 c oil - 1 avocado - 2 red roma tomatoes - 1 bunch green onions - salt & pepper Directions: - Blend garlic cloves, 1 tsp. salt, cilantro leaves, & pine nuts in a small food processor until you get a creamy texture. Transfer to a bowl & start adding oil while whisking. Bring to desired texture, adding the chicken stock if needed. Finish with salt and pepper to taste. Keep aside. Core and seed tomatoes and cut into strips. Slice green onions and avocado and set aside. Clean romaine and separate lettuce leaves. Mix the chicken with the cilantro pesto. Take a leaf of romaine & put some of the chicken mixture, add avocado slices, tomatoes, onions and top with cheese.
Lemon Cheese Cake Ingredients: - 1 c. butter - 3 1/2 c. sifted flour - 1/8 tsp. salt - 1 tsp. vanilla - 2 c. sugar - 2 tsp. baking powder - 1 c. milk - 8 egg whites Directions: - Cream together butter and sugar until light and fluffy. Sift dry ingredients together. - Add - flour - mixture, - milk and vanilla to creamed - mixture gradually, - beating - after - each addition. Fold in stiffly beaten - egg - whites. - Spoon - batter into 3 greased and floured 9-inch layer cake pans. - Bake until cake tests done. Cool and remove from pans.
Red Salmon Curry With Vegetables Ingredients: - 3 (10 ounce) salmon fillets - 1 red pepper, sliced - 1 green pepper, sliced - 12 cup mushroom, cut up - 1 cup broccoli, chopped - 12 cup zucchini, sliced - 12 cup carrot, sliced - 1 (12 ounce) packagecurry simple red curry sauce Directions: - Grill salmon fillets and cook medium well. - In a stir fry pan heat the red curry sauce with high heat. - When the sauce is hot, add green & red peppers and mushrooms. - Steam the broccoli, sliced cucumbers and carrots until soft. - Place vegetables on the side of your plate. - When salmon is at desired temperature; place in the center of your plate. - Top salmon with vegetable red curry sauce mixture.
Nellie'S Strawberry Pie Ingredients: - 1-1/2 c. Water - 3/4 c. Sugar - 2 Tbsp. Cornstarch - 8 oz. package of Strawberry Gelatin - Fresh Strawberries (as many as you like) - Cool Whip or Whipped Cream Directions: - Combine Water, Sugar and Cornstarch into a saucepan. - Cook until thick and clear. - Remove from heat then add Strawberry Gelatin to saucepan.
Fajita Supremo Ingredients: - two or three skirt steaks - one or two bottles of dos equis - or other Mexican dark beer - Large onion, sliced - 6 cloves garlic smashed - bunch of cilantro rough chopped - 4 limes squeezed over meat - Put steaks in large glass dish, pour beer over, squeeze limes over, sprinkle cilantro over toss to coat - place onion slices and garlic under, between and over steaks - Place in refrigerator overnight. Directions: - When grill or charcoal is very hot, dry steaks, place on hot grill for two minutes per side for rare. - - Add onion slices at same time for same length of time as steak. - - Remove from grill, slice on diagonal and serve with hot flour tortillas, chopped tomatoes, limes, jalapenos, quacamole, cold beer and salsa. Fantastico
Creamed Corn Ingredients: - 2 tablespoons unsalted butter - 1 medium onion, finely chopped (about 1 cup) - 8 fresh thyme sprigs - 6 ears yellow corn, shucked and kernels cut off - 1 cup heavy cream - 1/2 cup whole milk - Kosher salt and freshly ground black pepper Directions: - In a large nonstick skillet, melt the butter over medium heat. - Add the onion and thyme and saute about 4 minutes, or until the onion is tender and very pale golden. - Stir in the corn, then stir in the cream and milk. - Bring to a simmer and simmer 3 to 5 minutes, or until the corn is heated through but still crisp-tender. - Season the corn to taste with salt and pepper. - Discard the thyme stems and serve immediately. - Photograph by Ray Kachatorian
Lunchbox Hummus Vegetable Sandwich Ingredients: - 2 slices whole wheat bread - 1/2 cup store bought hummus - 2 tablespoons store bought tapenade (olive spread) - 1/4 cucumber, thinly sliced - 1 coarsely grated carrot Directions: - Spread 1 slice whole wheat bread with half the mixture of hummus and tapenade (optional). - Do the same on the second piece of bread. - Top hummus and tapenade with the 1/4 cucumber thinly sliced and the 1 carrot coarsely grated. - This recipe makes 1 sandwich.
Apricot Creme Sauce Ingredients: - 14 12 ounces apricot halves, in their own juice, drained (reserve juice) - 1 tablespoon cornstarch - 12 cup apricot preserves - 12 cup whipping cream - 14 teaspoon nutmeg - 1 tablespoon lemon juice Directions: - slice apricots into 1/4" slices, set aside. - in 1qt saucepan combine 2/3 cup reserved apricot juice and cornstrach; whisk to blend and cook over medium heat stirring occasionally until thickened. - stir in remaining ingredients and apricots. - continue cooking, stirring occasionally, until apricots are warm. - serve sauce over pound cake, meringues, cream puffs or ice cream.
Yogurt Pancakes(Light And Fluffy) Ingredients: - 2 to 4 Tbsp. sugar - 1 1/4 c. flour - 1/2 tsp. salt - 1 Tbsp. baking powder - 1 c. milk - 1/3 or 1/2 c. yogurt - 1 tsp. vanilla - 1 egg - 2 Tbsp. oil (may use applesauce or a combination) - 1/2 c. blueberries (optional) Directions: - Combine sugar, flour, salt and baking powder. - Add milk, yogurt, vanilla, egg and oil. - Stir until mixed. - Do not overstir; batter will be lumpy. - Add blueberries, if desired. - Serves 2 to 4 people (I triple the recipe for my family).
Fudge Pie Ingredients: - 1 stick butter - 1 c. sugar - 3/4 c. flour - 1 tsp. vanilla - 2 eggs - 1/4 c. cocoa Directions: - Melt butter. - Add sugar and flour and mix. - Add vanilla. - Beat eggs; add cocoa. - Add to mixture. - Pour into a greased 8-inch pie pan. - Bake 25 to 30 minutes at 325°.
Sweet Potato Pudding Ingredients: - 1 23 cups flour - 1 13 cups sugar - 1 teaspoon baking soda - 14 teaspoon baking powder - 12 teaspoon salt - 12 teaspoon cinnamon - 12 teaspoon allspice - 14 teaspoon clove - 12 cup butter - 1 cup sweet potato, cooked - 13 cup water - 1 large egg Directions: - Sift all dry ingredients together in mixing bowl. - Mash the potato and add to the bowl with butter and water. - With an electric mixer, beat the mixture 2 minutes. - Add the egg and beat another 2 minutes. - Place batter in a greased 8" square cake pan. - Bake at 350 for 40 minutes.
Sizzling Asian Beef Stir-Fry Ingredients: - 1 lb. boneless beef sirloin steak, cut into thin strips Whole Foods 1 lb For $7.99 thru 02/09 - 1/4 cup Kraft Asian Sesame Dressing, divided - 1 Tbsp. oil - 2 cups broccoli florets, halved - 1 medium onion, sliced King Sooper's 1 lb For $0.99 thru 02/09 - 1 medium carrot, thinly sliced Target 2 lb For $3.00 thru 02/06 - 1 can (8 oz./ 227g) sliced water chestnuts, drained, rinsed Directions: - Toss steak with 1 Tbsp. - of the dressing. - Let stand 5 min. - to marinate. - Stir-fry steak mixture in hot oil in large nonstick wok on high heat 2 min. - Reduce heat to medium-low. - Add vegetables; stir-fry an additional 4 min. - or until steak is cooked through. - Add remaining dressing; simmer 2 min., stirring occasionally. - Serve over the rice.
Gg's Gooey Butter Cake Ingredients: - 1 (18 ounce) box yellow cake mix - 2 eggs - 1 cup butter - 1 (4 ounce) box cream cheese - 1 lb powdered sugar - 2 eggs Directions: - Preheat oven to 350 degrees. - Take the first 3 ingredients, cake mix (preferably not pudding in the mix) 2 eggs, and butter and cream together. - Put in the bottom of a 13x 9 inch cake pan. - Then mix the cream cheese, powdered sugar, and last 2 eggs together and pour over the first layer - bake in the oven for 35-40 minutes, and remove DO NOT frost. - If you want it goey-er cook less.
Swedish Meatballs Ingredients: - 1# Ground Beef - 1/4 c. Fine dry bread crumbs - 1/4 c. minced onion - 1 egg slightly beaten - 2 TBS chopped parsley - 1 can condensed cream of celery soup - 1/2 soup an water - 3 TBS minced dill pickles Directions: - Mix beef, crumbs,onion, egg, parsley and 1 TBS minced pickle. Shape into meat balls appx. 1" in diameter. In skillet, brown meatballs-pour off drippings. Stir in soup, water & the rest of the pickles. Cover and cook over low heat 20 min. stir often. Great as an appetizer or over egg noodles as a main course
Tuna Salad Ingredients: - 1 can tuna - 1 Tbsp. onion flakes - 2 boiled eggs - mayonnaise to mix - pickle relish Directions: - Mix tuna, mayonnaise, onion flakes and relish. - Boil eggs; chop and - mix with other ingredients. - Put on lettuce or bread.
Basil Lemon Tea Ingredients: - 1 bunch fresh basil - water - 1 lemon - honey Directions: - Boil gently basil for about 15 minutes. If needed add water. - Strain the basil liquid into a glass and add water to fill glass. - Squeeze a lemon into the glass and add honey to taste. Enjoy hot or iced
Stuffed Pasta Bake Ingredients: - 12 jumbo shells, cooked and drained - 1 1/2 c. Ricotta cheese - 1/3 c. (1.5 oz.) grated Romano cheese - 2 Tbsp. seasoned dry bread crumbs - 1 garlic clove, minced - 1 tsp. parsley flakes - 1 (15 1/2 oz.) jar spaghetti sauce - 1 c. (4 oz.) 100% natural Kraft shredded low moisture part-skim Mozzarella cheese Directions: - Combine Ricotta cheese, 1/4 cup Romano cheese, bread crumbs, garlic and parsley flakes; mix well. - Spread 1 cup sauce onto 10 x 6-inch baking dish. - Fill each shell with approximately 2 tablespoons cheese mixture; place shells on top of sauce. - Spoon remaining sauce over shells. - Sprinkle with Mozzarella cheese and remaining Romano cheese. - Cover. - Bake at 350° for 30 to 35 minutes or until thoroughly heated. - Makes 4 to 6 servings.
Praline Candy Ingredients: - 1 pkg. butterscotch pudding mix - 1 c. sugar - 1/2 c. brown sugar, firmly packed - 1/2 c. evaporated milk - 1 Tbsp. butter or margarine - 1 1/2 c. pecans Directions: - Mix pudding mix, both kinds of sugar, milk and butter in saucepan. - Cook and stir over low heat until sugar dissolves and mixture boils. - Continue to cook gently, stirring frequently, until a small amount tested in cold water forms a soft ball. - Add nuts and mix well. Remove from heat and beat until mixture begins to thicken, no longer. - Drop by tablespoon onto wax paper and let stand until firm.
Dark Chocolate Bark With Pretzels And Dried Cranberries Ingredients: - 8 ounces bittersweet chocolate, coarsely chopped - 1 cup mini pretzel twists - 1/2 cup dried cranberries Directions: - Line bottom and sides of an 8-inch square baking pan with aluminum foil. - Fill a saucepan with about 1 inch of water and bring to a simmer. Place chocolate in a heatproof bowl and set bowl over saucepan. (Do not allow water to boil or bottom of bowl to touch water.) Cook, stirring often, until about 2/3 of chocolate has melted. Remove bowl from heat and stir until all chocolate is melted and smooth. - Use a small metal spatula to spread chocolate in an even layer across lined baking pan. Arrange pretzels on top and sprinkle with cranberries, pressing down gently into chocolate layer. Let bark stand at room temperature until solid, about 45 minutes. Break into pieces before serving.
Pumpkin Bread Ingredients: - 1 1/2 c. sugar - 1/2 c. cooking oil - 2 eggs - 1 c. pumpkin - 1 3/4 c. flour - 1/4 tsp. baking powder - 1 tsp. soda - 1/2 tsp. cinnamon - 1/2 tsp. allspice - 1/3 c. water - 1/2 c. raisins - nuts (optional) Directions: - Add sugar to oil. - Then add eggs, pumpkin, spices (sifted with flour), water and raisins. - Bake 1 hour at 350°. - Makes 1 large or 2 small loaves.
Crispy Chicken Ingredients: - 1 Tbsp. plus 1 tsp. reduced calorie margarine - 1 tsp. onion powder - 1/4 tsp. salt - 8 oz. chicken drumsticks - 1 1/2 oz. corn flakes - 1 Tbsp. grated Parmesan cheese - 1/8 tsp. ground red pepper - 8 oz. chicken breast, split Directions: - Preheat oven to 400°. - Place margarine in a 13 x 9-inch baking pan. - Place pan in oven for 3 to 5 minutes, until margarine melts. Remove pan from oven.
Mexican Wedding Cookies Ingredients: - 1 c. flour - 1 stick margarine - 2 heaping Tbsp. powdered sugar - 1 tsp. vanilla - 1/4 c. pecan nut meats Directions: - Mix all ingredients well. - Drop in small balls. - Bake at 200° for 40 minutes. - Cool 10 minutes. - Roll in powdered sugar. - Cool completely; roll in powdered sugar again.
Rum Punch Ingredients: - 4 fluid ounces fruit punch - 1 1/2 fluid ounces orange juice - 1 1/2 fluid ounces pineapple juice - 1/2 fluid ounce cruzan orange-flavored rum - 1/2 fluid ounce cruzan pineapple rum - 1/2 fluid ounce Bacardi 151 rum Directions: - Shake well over ice and enjoy.
Georgia Cracker Salad Ingredients: - 1 sleeve saltines - 1 large tomato, finely chopped - 3 green onions, chopped finely - 1 1/2 c. mayonnaise - 1 boiled egg, chopped Directions: - Crush crackers. - Mix all ingredients together and serve immediately. - Mix in mayonnaise right before serving.
Brussels Sprouts, Orange, And Fennel Salad Ingredients: - 2 tablespoons white wine vinegar - 1 teaspoon grated orange rind - 2 teaspoons water - 1 teaspoon vegetable oil - 1/4 teaspoon ground ginger - 1/8 teaspoon salt - 1/8 teaspoon freshly ground pepper - 2 cups trimmed Brussels sprouts (about 1/2 pound) - 3/4 cup thinly sliced fennel - 2 small oranges, peeled, quartered, and thinly sliced Directions: - Combine first 7 ingredients in a bowl. Stir well; set aside. - Steam Brussels sprouts, covered, 8 minutes. Rinse sprouts under cold water; drain well. Cut sprouts in half lengthwise. Add sprouts, fennel, and oranges to vinegar mixture; toss well.
Coney Island Hot Dog Sauce Ingredients: - 2 Tbsp. margarine - 1 1/2 lb. ground beef - 2 chopped onions - 1 clove crushed garlic - salt and pepper to taste - 2 Tbsp. chili powder - 1 Tbsp. prepared mustard - 1 (6 oz.) can tomato paste - 1 (6 oz.) can water - 5 ground up wieners Directions: - Combine all ingredients except the wieners. - Do not brown ground beef separately. - Simmer and stir until thick. - Add the wieners. - Stir and cook 15 minutes longer. - Serve on hot dogs with mustard and onions.
Saucy Smoothie Ingredients: - 12 cup applesauce - 1 banana (frozen works well) - 12 cup vanilla ice cream (or frozen yogurt) - 2 teaspoons maple syrup Directions: - Place all ingredients in the blender and whirl until you have a creamy smoothie. - Pour into a tall glass. - Enjoy!
Eggplant Casserole Ingredients: - 1 medium eggplant - 3 Tbsp. butter - 3 Tbsp. flour - 2 canned or fresh tomatoes - 1 small onion - 1 small green pepper - 1 Tbsp. brown sugar - 1 bay leaf - 2 cloves - bread crumbs - grated cheese Directions: - Peel and dice eggplant. - Cook for 10 minutes in boiling water. Drain in a colander. - Place in a greased baking dish. - Melt 3 tablespoons butter; stir in 3 tablespoons flour. - Add tomatoes, then chopped onion and pepper. - Add 1 tablespoon sugar, bay leaf and cloves; cook 5 minutes. - Pour over eggplant. - Cover with bread crumbs; add grated cheese on top. - Bake at 350° for 30 minutes.
Taco Salad Ingredients: - 1 lb. ground beef - 1 pkg. taco mix - 1 can light red kidney beans - 1/2 c. water - corn chips - 1 onion, chopped up - lettuce - tomatoes - rice, cooked Directions: - Brown ground beef and drain. - Add taco mix, beans and water. Let cook on low while you prepare other ingredients. - Make up rice and prepare lettuce, tomatoes and onions. - Salads are layered on each plate as follows: - corn chips, meat mixture, rice, onion (optional), lettuce and tomatoes.
Shrimp in Hot Lime Leaf Broth Ingredients: - 3 cups chicken broth - 2 stalks lemongrass, trimmed,smashed flat and cut into 1 1/2 inch pieces - 3 kaffir lime leaves (fresh or frozen) - 3 Thai chiles, stemmed and cut lengthwise in half - 14 lb oyster mushroom, cleaned and coarsely chopped - 12 lb medium shrimp or 12 lb shrimp, peeled and deveined - 3 tablespoons fresh lime juice - 2 tablespoons Thai fish sauce, to taste - salt Directions: - Over medium heat, bring the broth and lemongrass to a boil in a medium pot; add the lime leaves and chiles, bring it back to a boil and let cook, gently, for 5 minutes; add the mushrooms, return to a vigorous boil and add the shrimp. - Cook for 1 minute, or until the shrimp have turned pink. - Remove from heat, stir in the lime juice and fish sauce; taste and adjust flavor with fish sauce or salt if needed. - Serve in small bowls.
Brown Sugar Frozen Yogurt And Berries Ingredients: - 2 cups plain lowfat yogurt - 1/4 cup dark-brown sugar - 1 teaspoon vanilla extract - 1/2 pint fresh raspberries - 1/2 pint fresh blueberries - 1/2 pint fresh blackberries Directions: - Stir the yogurt, then thoroughly mix in the brown sugar and vanilla. - Transfer the ice-cream maker and freeze according to manufacturer's directions. - The frozen yogurt can be served softly frozen directly from the ice-cream maker or can be transferred to a container, placed in the freezer and allowed to harden. - But it should be removed from the freezer and allowed to temper about 15 minutes before serving. - Rinse the berries and mix them together. - Serve with the frozen yogurt.
Potato Salad Ingredients: - 3 lbs small red potatoes - 2 tablespoons stone ground mustard - 34 cup mayonnaise - 14 cup scallion - 8 slices bacon, cooked crisp - salt Directions: - Cook potatoes for 14 minutes. - Cool under cold water. - Mix next five ingredients. - Cut potatoes into quarters. - Combine mixture and potatoes and refrigerate.
Fettuccine With Morels Ingredients: - 1 pound fettuccine - Morel gratin - 3 tablespoons chopped Italian parsley - Kosher salt and freshly ground pepper to taste Directions: - Bring a large pot of salted water to a boil. - Add the fettuccine and cook until al dente, about 10 minutes. - Drain. - Toss with the morel gratin and the parsley. - Season with the salt and pepper. - Divide among 4 plates and serve immediately.
Spice Ingredients: - 1 1/2 ounces spiced rum, preferably Sailor Jerry ( - ) - 1 ounce pear juice or nectar - 3/4 ounce fresh lime juice - 3/4 ounce - Angostura Bitters - Clove nutmeg Directions: - In cocktail shaker filled with ice, add rum, pear juice, lime juice, and simple syrup. Shake vigorously for about 6 seconds, then strain into 6-ounce cocktail glass. Top with dash bitters and a few gratings nutmeg.
No Fat Maple Lemon Dijon Dressing Ingredients: - 14 cup maple syrup - 14 cup lemon juice - 2 tablespoons whole grain Dijon mustard (with whole mustard seeds) Directions: - Mix it up, pour it on!
Shrimp Scampi Ingredients: - 2 lb. fresh shrimp - 4 garlic cloves - 1/2 c. butter - 1 Tbsp. lemon juice - 1 tsp. salt - 1/2 tsp. oregano Directions: - Place peeled and deveined shrimp in single layer on bottom of broiling pan. - Crush 4 garlic cloves with garlic press or slice very thinly. - Add butter, lemon juice, salt and oregano. - Heat until shrimp are pink. - Sprinkle with parsley and serve immediately.
San Francisco Chicken Salad Ingredients: - 1 whole chicken - salt and pepper to taste - 1/2 c. pecans - 1/2 c. chopped celery - 1 c. crumbled, crisply fried bacon - 1/2 c. sliced black olives - 1/4 tsp. salt - 1/4 tsp. pepper - 1/2 tsp. garlic powder - 2 avocados, diced - 1 c. or more mayonnaise Directions: - You will need a baking bag.
Flourless Butterless Oatmeal Banana Fruit Cookie Ingredients: - 2 bananas - 2 cups old fashioned oats - 1/4 cup dried cranberries - 1/4 1/4 cup raisins or 1/4 cup coconut flakes Directions: - Mash all ingredients together. Drop into small balls on cookie sheet. Bake for 10 minutes at 350.
Masa chips / masa tortilla Ingredients: - 1 cup Masa flour - 1 cup hot tap water - 1/2 tsp chili powder - 1/2 tsp pepper - 1/2 tsp salt Directions: - Place dry ingredients in a bowl. - Mix. - Add water. - Mix by hand or with spatula. - Let sit in fridge for twenty five minutes. - Divide into eight equal balls. - Flatten using press or another method. - Place on hot, dry pan or griddle for a minute. - Flip. - Here are your masa tortillas. - To turn them into chips: break the tortillas up and then place in deep fryer or in heated pan that had 0.25 inch oil. - Place on metal strainer to let cool. - Then serve. - I enjoy mine with a bowl of chili. - Note: there are two ways to make the chips. - (1) make the tortilla and then fry it. - (2) place masa dough straight into the fryer.
Brunch Scramble Ingredients: - 1 medium red onion, chopped - 1 medium green pepper, chopped - 1 jar (4-1/2 ounces) sliced mushrooms, drained - 3 tablespoons butter, divided - 12 large eggs - 3/4 cup half-and-half cream - 1-1/2 teaspoons salt - 1/4 teaspoon pepper - 1-1/2 cups shredded cheddar cheese - 1 tablespoon minced chives Directions: - In a large skillet, saute the onion, green pepper and mushrooms in butter until crisp-tender. - Meanwhile, in a large bowl, whisk the eggs, cream, salt and pepper. Add egg mixture to vegetables in skillet; cook and stir over medium heat until eggs are almost set. Sprinkle with cheese and chives. Cover and cook until eggs are completely set.
Asparagus-English Pea Casserole Ingredients: - 1 large can asparagus, drained - 1 can cream of mushroom soup - 1 c. cracker crumbs - 1 1/2 c. sharp grated Cheddar cheese - 1 (15 oz.) can LeSueur peas, drained - 1 1/4 c. oleo, melted - 1 small pkg. almond slivers Directions: - Place asparagus and peas in an 8 x 8-inch buttered dish. - Add soup; layer almonds on top. - Sprinkle cheese, then cracker crumbs. Pour melted butter over top. - Bake at 350° for 15 to 20 minutes.
Potato Cake Ingredients: - 1 c. butter - 2 c. sugar - 1 c. mashed potatoes - 1/2 tsp. cinnamon - 1/2 tsp. nutmeg - 1/2 tsp. cloves - 2 tsp. baking powder - 1/2 c. milk - 1 1/2 c. flour - 1/2 cake chocolate, melted - 4 eggs - 1 bottle maraschino cherries - 1 c. nuts Directions: - Cream butter, sugar and potatoes. - Then add eggs, milk, chocolate and flour mixed with spices and baking powder. - Last, add cherries and nuts.
Fettucini With Sausage Ingredients: - 1 lb. bulk sausage (sweet, hot or mild) - 3 green or red peppers - 1 small onion, chopped - 2 cloves garlic, chopped - 1 lb. fettucini - 1 1/2 pt. half and half - 3/4 to 1 c. Parmesan cheese - mushrooms (optional, you can throw in sliced mushrooms along with peppers) Directions: - Brown sausage, then drain grease. - Cut 3 peppers (long pieces), then add peppers, onion and garlic to the sausage and saute on low. - Boil fettucini, then drain. - In a large baking dish (greased), throw fettucini and stir around with fork. - Then add sausage ingredients; stir again. - Add half and half and cheese. Stir really well. - Bake in oven at 325° for 20 to 25 minutes; stir occasionally.
Gluten Free Chocolate Chip Peanut Butter Cookies Ingredients: - 1 egg - 1 cup peanut butter - 1 cup sugar - 12-1 cup chocolate chips Directions: - Preheat oven to 375. - Mix all ingredients together in a mixing bowl. - Place 1 T (about one spoonful) of dough about 2 inches apart on ungreased cookie sheet. - Cook for 15-20 mins, depending on your oven and altitude.
Egg Fried Rice With Bacon Ingredients: - 1 tablespoon oil (optional) - 2 eggs, beaten - 3 slices bacon, cut into 1 inch pieces - 1 cup leftover roast, cubed,to taste - 1 small onions or 3 -4 green onions - 1 cup canned bean sprouts, drained - 1 cup frozen peas (or any veggie you like) - 3 cups long grain rice, cooked - 2 tablespoons soy sauce, to taste Directions: - Heat oil and scramble eggs (oil can be eliminated by using a non-stick skillet). - Remove and set aside. - Cook bacon until crisp, and drain off all fat. - Add meat and vegetables, and cook 1 minute. - Add rice, stir, and cook until hot. - Add egg and soy sauce.
Oatmeal Cookies Ingredients: - 3 cups oatmeal cookie mix, Oatmeal Cookie Mix - 1/4 cup milk - 1 teaspoon vanilla - 1 egg - 1/2 teaspoon cinnamon - 1/4 teaspoon clove - 1/2 cup raisins Directions: - Preheat the oven to 350 degrees and lightly grease baking sheets or line with parchment paper. - In a small bowl, mix together the milk, vanilla and egg. - In a medium bowl, mix together the oatmeal mix and spices. - Add the liquid all at once to the oatmeal mix and stir to blend; stir in raisins. - Drop batter by teaspoonfuls onto prepared pans and bake for 10 to 15 minutes or until edges begin to brown. - Cool cookies on wire racks. - Enjoy!
Holiday Cranberry Salad Ingredients: - 1 bag cranberries - sugar to taste (about 2 1/2 c.) - 1 orange, peeled - 1 apple, cored - 1/2 c. pecans - 1 box strawberry Jell-O - 15 large marshmallows Directions: - Grind cranberries in food processor. - Put into medium size covered bowl. - Grind up orange and apple. - Add pecans and marshmallows. - Grind them also. - Add to cranberries. - Stir in sugar to taste and strawberry Jell-O. - Best if left in refrigerator overnight.
Calico Beans Ingredients: - 1/2 lb. ground beef, browned and drained - 1/2 lb. bacon, fried and drained - 1 c. onions - 1/2 c. ketchup - 1 tsp. salt - 3/4 c. brown sugar - 1 tsp. mustard - 2 tsp. vinegar - 1 (1 lb.) can lima beans, drained - 1 (1 lb.) can pork and beans - 1 (1 lb.) can kidney beans, drained Directions: - Combine all ingredients and bake at 350° for 40 minutes. Serve over rice or noodles.
Amazing Ham Glaze Ingredients: - 1 (20 ounce) can pineapple chunks or (20 ounce) can crushed pineapple, undrained - 1/2 cup maple syrup - 1/4 cup Dijon mustard - 1 jalapeno, minced - 1 cup golden raisin Directions: - Combine all ingredients & mix well. - Pour over your ham of choice & bake as directed, basting occasionally.
Creamy Mashed Pumpkin Ingredients: - 500 g pumpkin - 1/2 cup cheddar cheese, grated - 1/4 cup cream (up to) - black pepper, to taste - salt, to taste Directions: - Remove the seeds and skin from pumpkin and cut into smaller pieces. - Boil steam or microwave the pumpuntil until tender. - Drain pumpkin and mash the pumpkin until smooth, add grated cheese, cream (enough to make smooth) , pepper and salt and continue to mash until cheese has melted.
Hershey'S Lite Chocolate Cake Ingredients: - 1 1/4 c. flour - 1/3 c. cocoa Hershey - 1 tsp. soda - 6 Tbsp. margarine - 1 c. sugar - 1 c. milk - 1 Tbsp. white vinegar - 1 tsp. vanilla Directions: - Mix together flour, cocoa and soda. - Melt butter. - Stir in sugar, then add milk, vinegar and vanilla. - Add dry ingredients. Put in flat glass dish or pan. - Bake 20 minutes at 350°.
Pina Colada Ingredients: - 4 frozen ice cubes of coconut milk - 3/4 c. frozen fruit of your choice - 1 c. pineapple juice Directions: - Mix in blender until thick and frosty.
Chicken Turnovers Ingredients: - 1 cup diced cooked chicken breast - 1 cup shredded reduced-fat cheddar cheese - 1/4 cup chopped celery - 1 tablespoon finely chopped onion - 1/4 teaspoon salt - 1/4 teaspoon pepper - 1 tube (8 ounces) refrigerated reduced-fat crescent rolls Directions: - In a small bowl, combine the chicken, cheese, celery, onion, salt and pepper. Separate crescent dough into eight triangles; top each with chicken mixture. Fold dough over and seal edges. - Place on an ungreased - . Bake at 375° for 13-17 minutes or until golden brown. Serve warm.