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Turkey Veggie Burgers With Avocado Mayo Ingredients: - 1 large avocados or 2 small avocados - 12 cup mayonnaise - 1 garlic clove, pressed - 1 tablespoon lemon juice - 2 tablespoons chopped fresh basil - 1 -1 12 lb ground turkey - 1 14 ounces vegetable soup mix (1 package) - 1 egg - 14 cup breadcrumbs - 1 large avocado Directions: - Peel avocados, and mash in a small bowl; stir in mayonnaise and remaining ingredients. - Cover and chill. - Makes about 1 1/2 cups. - Burgers:. - Mix turkey, egg, breadcrumbs and vegetable soup mix together in large bowl. - I usually let sit for at least 30 minutes to allow the meat to absorb the veggies. - Form into patties and cook on medium-high for about 7 minutes on each side. - Add thinly sliced red onions, tomatoes, sprouts and any other toppings you like to the burgers and enjoy.
Zucchini Veggie Ingredients: - 4 c. flour - 3 c. sugar - 1/4 tsp. salt - 3 sticks oleo - 8 c. zucchini, peeled, seeded and cubed - 2/3 c. lemon juice - 1 to 1 1/2 tsp. cinnamon - 1/4 tsp. nutmeg (optional) Directions: - Mix flour, 1 cup sugar and salt. - Cut in oleo until crumbly. Pat half of mixture in 9 x 13-inch pan. - Bake at 375° for 10 minutes. - Cook zucchini and lemon juice until tender. - Add 2 cups sugar, cinnamon and nutmeg. - Simmer 4 minutes. - Add 1/2 cup of mix into zucchini. - Stir well until it thickens. - Then pour filling onto crust. - Sprinkle rest of flour mixture over filling. - Bake at 375° for 30 to 35 minutes.
Hush Puppies Ingredients: - 1 c. corn meal - 1/2 c. flour - 1 pkg. yeast - 1 tsp. salt - 2 tsp. sugar - 1/2 tsp. soda - 1/2 tsp. ??? - 1 c. buttermilk - 2 eggs, beaten - 1 c. onion, grated Directions: - Mix well. - Spoon into hot fish grease.
Frozen Burrito Casserole (kid friendly) Ingredients: - 1 can chili w/o beans - 6 small frozen burritos - 1 can refried beans - 3 cup shredded cheese - 1/4 cup taco sauce Directions: - Thaw out 6 burritos - Take 1 can of refried beans and soften in a microwave safe bowl for about 30 seconds in microwave. - place refried beans on the bottom of an aluminum pan. - place thawed burritos, seam side down, on the bed of refried beans. - mix canned chili with taco sauce and pour over burritos. - cover with the cheese and black olives. - place in oven at 375F and cook for 35 min
Cocktail Meat Balls Ingredients: - Meat Balls: - 2 lbs. ground beef - 1 (5 oz.) can Carnation evaporated milk - 1 C. fine bread crumbs - 1 pkg. dry onion soup mix - 3 eggs, slightly beaten - Meat Sauce - 1 (12 oz.) bottle Heinz chili sauce - 1 C. light brown sugar - 1 (16 oz. can) sauerkraut - 3 eggs, slightly beaten Directions: - Meat Balls: Mix ingredients and form into small cocktail sized balls. Us3 9 x 13" size baking dish. Do not brown meat; place in baking dish. - Meat Sauce: - Mix all ingredients well. Pour over meat balls. Can be made to this point and kept in refrigerator overnight. Could also be frozen. Bake 325 degree oven for 2 hours. Serve hot.
Oklahoma Cherry Surprise Ingredients: - 1 stick oleo - 1 c. flour - 1/4 c. sugar - 3/4 c. pecans, finely chopped - 8 oz. cream cheese - 1 c. powdered sugar - 8 oz. Cool Whip - 1 large can cherry pie filling Directions: - Melt oleo; mix flour, sugar and pecans and press in a 13 x 9-inch pan. - Bake at 350° for 15 minutes. - Let cool. - Mix cream cheese, powdered sugar and Cool Whip and spread over crust. - Then top with pie filling and chill.
Green Garlic Aioli Recipe Ingredients: - 2 bunches green garlic; diced into small pieces and washed - 1 cup extra virgin olive oil - 1 each egg yolk - 1 Tablespoon Dijon mustard - 1/2 each Meyer lemon, juiced - Salt to taste Directions: - In a small pot simmer the green garlic in the olive oil for 5 minutes. - Cool completely (this is very important, if the oil is still warm, the aioli will break). - When the oil is cold, combine the remaining ingredients in a small bowl and whisk until frothy. - Slowly drizzle the green garlic olive oil in drop by drop until an emulsion is made. - Continue to add the oil and green garlic until you aioli is thick and creamy, season with salt to taste.
Apple Bread Ingredients: - 1 c. sugar - 2 eggs - 2 c. flour - 1 tsp. salt - 2 c. diced apples - 1/2 c. butter - 2 Tbsp. buttermilk - 1 tsp. soda - 1 tsp. vanilla - 1/2 c. nuts Directions: - Mix sugar, butter, eggs, buttermilk, vanilla and salt. - Mix until smooth. - Add apples, nuts, soda and flour, then mix the topping. - Put the topping over bread before baking. - Bake at 350° for 45 to 60 minutes.
Apricot Rice Ingredients: - 2 Tbsp. unsalted butter - 1/2 c. chopped celery - 2 c. chicken broth - 1/4 c. chopped chutney - 1/2 tsp. freshly minced ginger or 1/4 tsp. powdered ginger added with broth - 1 small onion, finely chopped - 1 c. long grain rice - 1 c. diced, dried apricots - 1/2 c. toasted slivered almonds - fresh chopped parsley (garnish) Directions: - In a deep saucepan, melt butter; saute the onions, celery and ginger over medium heat until soft, 5 minutes. - Add rice and continue to saute until grains are coated. - Add broth, apricots and chutney. - Bring to a boil, reduce heat, cover and simmer slowly for 20 to 25 minutes or until rice is tender. - Add nuts and serve hot, garnished with freshly chopped parsley.
Apple & Carrot Smoothie Ingredients: - 1 whole Granny Smith Green Apple (peeled, Cored And Quartered) - 1 whole Carrot, Peeled And Cut Into Chunks - 1/2 cups 1% Milk - 1 Tablespoon Honey - 1/4 teaspoons Cinnamon - 1 pinch Ground Allspice Directions: - Add all ingredients into your blender and run blender on high for 3-4 minutes. Pour in a glass and enjoy!
Chocolate Fudge Pudding Ingredients: - 1 12 cups self-raising flour - 14 cup cocoa powder - 1 cup caster sugar - 1 12 cups milk - 1 12 cups boiling water - 2 teaspoons butter, softened Directions: - Preheat oven to 180c. - Lightly grease an 8-cup capacity ovenproof bowl or pudding bowl. - Sift flour and 2 tablespoons cocoa into prepared bowl. - Stir in 1/2 cup sugar. - Add milk. - Stir until well combined. - Combine remaining 1/2 cup sugar and 1 tablespoon cocoa in a small bowl. - Sprinkle over surface of pudding. - Gently pour boiling water over the back of a large metal spoon to cover surface of pudding. - Dot with butter. - Bake for 35 to 45 minutes or until a skewer inserted into the centre comes out clean. - Dust with icing sugar and serve with double cream or ice-cream.
Sesame Oil Dressing Ingredients: - 2 tsp. salt - 1 tsp. Accent - 1 tsp. black pepper - 6 Tbsp. rice vinegar - 3 Tbsp. sugar - 1/2 c. salad oil - 3 Tbsp. sesame seed oil Directions: - Shake well; serve at room temperature over fruit salad (apples, bananas and melons).
Simple Banana Nut Bread Ingredients: - 1 c. sugar - 2 eggs - 1 c. bananas, mashed - 1/4 c. shortening - 2 c. Bisquick - 1/3 c. chopped nuts Directions: - Blend together the sugar and shortening. - Add all other ingredients; mix well. - Pour into a greased loaf pan. - Bake 1 hour at 350°.
Potato Salad Ingredients: - 6 to 7 large potatoes, cooked, peeled and diced - 1/2 c. diced celery - 2 diced carrots - 1/4 c. chopped onion - 2 hard-cooked eggs, sliced * - 1 c. mayonnaise or to individual taste - salt and pepper to taste Directions: - Combine all ingredients except eggs. - Toss lightly. - Place in serving bowl. - Garnish with egg slices. - Chill.
Chicken Marengo Ingredients: - 9 lbs chicken, quartered (I'd just buy pieces) - 1 teaspoon coarse black pepper - 1 cup flour - 2 teaspoons salt - 1/3 cup cooking oil - 2 cloves garlic - 4 (3 ounce) cans sliced mushrooms, , drained or 1 lb fresh, sliced mushroom - 4 (16 ounce) cans tomatoes - 2 cups dry white wine Directions: - Rub chicken with pepper. - Dredge in flour and season with salt. - Heat cooker, add oil and garlic. - Brown chicken. - Remove garlic. - Add mushrooms, tomatoes and 1 cup wine. - Close cover securely. - Place pressure regulator on vent pipe and Cook 10 minutes at 15 pounds pressure. - Let pressure drop of its own accord. - Remove chicken from canner. - Add remaining wine and simmer-thicken if desired.
Balsamic Wasabi Vinaigrette Ingredients: - 1 tablespoon wasabi paste - 3/4 cup salad oil - 1/4 cup balsamic vinegar - 1/4 cup sugar - 1 teaspoon garlic, minced Directions: - Combine ingredients and whisk together until well blended and sugar is dissolved. Refrigerate until used.
Salmon Cakes Ingredients: - 1 (6 ounce) package chicken flavor stuffing mix - 34 cup water - 13 cup light mayonnaise - 2 (6 ounce) cans salmon - 1 tablespoon lemon juice - 2 tablespoons sweet pickle relish - 12 cup finely diced celery - 12 cup diced green onion - 12 cup grated carrot - 12 cup diced red bell pepper Directions: - Mix everything together and form into pattys and chill for one hour to set. - fry patties in skillet until golden brown.
Great Northern Bean Soup Ingredients: - 1 tablespoon olive oil - 1 large onion, chopped - 5 cloves garlic, minced - 2 carrots, chopped - 1 stalk celery, chopped - 4 cups vegetable broth - 1 large potato, chopped - 2 bay leaves - 1 tablespoon dried basil - 1 teaspoon sea salt - 1/2 teaspoon ground black pepper - 1 pinch ground thyme - 2 (15 ounce) cans great Northern beans, rinsed and drained Directions: - Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is tender, about 5 minutes. - Stir carrots and celery into the onion mixture. Pour vegetable broth into the stockpot; add potato, bay leaves, basil, sea salt, pepper, and thyme. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are beginning to soften, about 20 minutes. - Stir beans into the soup; continue simmering until the beans are hot and tender, about 20 minutes more.
Corn With Jalapenos Ingredients: - 6 ears fresh corn, kernels cut from cob - 2 fresh jalapeno peppers, seeded and diced - 1/3 cup diced onion - 2 tablespoons chopped pimento peppers - 2 tablespoons butter, cut into pieces - salt and ground black pepper to taste Directions: - Combine corn, jalapenos, onion, pimentos, and butter in microwave safe bowl. Cover, and cook in the microwave on 100% power until heated through, about 4 minutes depending on your microwave. Stir every minute. Serve hot.
Aloo Matar Rasedaar Recipe Ingredients: - 5 Tbsp. ghee - 1 med onion, minced - 2 x garlic cloves, minced - 2 x cloves - 2 x bay leaves - 1 x 1 inch cinnamon stick - 1 Tbsp. garam masala - 1 Tbsp. chili pwdr - 1/2 Tbsp. turmeric - 1/2 Tbsp. coriander - 2 x tomatoes, quartered salt to taste - 2 med potatoes, cubed - 1/2 c. green peas - 1 1/4 c. water minced cilantro Directions: - Heat ghee & saute/fry onion & garlic over medium heat until golden brown. - Add in cloves, bay leaves & cinnamon. - Stir fry for 2 min. - Add in garam masala, chili pwdr, turmeric, coriander, tomatoes & salt. - Mix well. - Add in potatoes & peas. - Pour in water & bring to a boil. - Lower heat, cover the pan & simmer gently for 15 min, or possibly till the potatoes are done. - Garnish with coriander leaves & serve warm. - Cuisine:"African/middle Eastern"
Breakfast Cookies Ingredients: - 1 c plain flour - 3/4 c sugar - 1/2 c soft margarine - 1 egg - 1/2 c crisp bacon 8 to 10 slices, crumbled - 2 c Grape Nuts Flakes - 1/4 tsp soda Directions: - Mix all ingredients well and drop by spoonsful on ungreased baking sheet. - Bake in 350 degree oven for 13 to 15 minutes.
Goblin Punch Ingredients: - 2 c. water - 1/2 c. sugar - 2 1/2 c. orange juice - 1 c. pineapple juice - 1 1/2 tsp. grated lemon rind - 6 c. apple cider, chilled Directions: - Combine water and sugar in a saucepan; cook over medium heat until sugar dissolves. - Cool; add juices and lemon rind. - Cover and chill. - Add cider just before serving.
German Chocolate Upside-Down Cake Ingredients: - 1 c. coconut - 1 c. chopped pecans - German chocolate cake mix - 1 box powdered sugar - 1 stick margarine, melted - 1 (8 oz.) pkg. cream cheese Directions: - Spread coconut and pecans in a greased 9 x 13-inch pan. - (Do not use Pyrex.) - Mix cake mix according to directions. - Pour over coconut and pecans. - Set aside. - Mix sugar, margarine and cream cheese. - Drop by spoonful over cake batter. - Bake 45 minutes at 350°. - Place pan under cake while baking as it will bubble over. Cool cake in pan, then turn upside down on serving tray.
Mama’S Franklin Nut Cake Ingredients: - 1 pound Butter - 2 cups Sugar - 6 whole Eggs, Beaten - 4 cups Flour, Divided - 1/4 teaspoons Salt - 1 teaspoon Baking Powder - 8 ounces, weight Candied Cherries - 8 ounces, weight Candied Pineapple - 16 ounces, weight Chopped Pecans - 2 teaspoons Vanilla Directions: - Preheat oven to 250 degrees. - 1. Cream butter and sugar. - 2. Add beaten eggs. - 3. Add 3 cups sifted flour, salt and baking powder to the mixture. - 4. Coat the nuts and fruit with the remaining 1 cup of flour. This prevents the fruit from sinking to the bottom of the pan. - 5. Stir nuts and fruit into the batter. - 6. Add vanilla. Use a fluted cake pan (grease and flour the pan). Cook for 3 hours at 250 degrees. Cool in the pan for 1 hour.
Crock Pot Spinach Artichoke Dip Ingredients: - 8 ounces cream cheese - 16 ounces fresh spinach - 12 ounces shredded mozzarella cheese - 1 cup mayonnaise - 1 cup grated parmesan cheese - 1 onion (finely chopped) - 2 garlic cloves (finely chopped) - 13 ounces marinated artichoke hearts (drain well) Directions: - Tear artichokes apart with your fingers. - Mix ingredients together. - Bake in lightly buttered 3 quart crockpot on High for ~1 hour. - Can be turned to low when finished and served directly from the crock pot.
Cocktail Wieners Ingredients: - 1 pkg. little smokies sausage (16 oz.) - 1 (12 oz.) bottle chili sauce - 1 jar (10 oz. ) grape jelly Directions: - Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted. - Add sausages and stir until coated. Simmer uncovered for 20 minutes.
Pepperoni Pizza Sticks Ingredients: - 1 (8 ounce) package pepperoni - 2 (10 5/8 ounce) packages refrigerated parmesan breadsticks (with garlic) - 1 14 cups finely shredded mozzarella cheese - pizza sauce, for dipping Directions: - Remove bread sticks from package and place in single layer on baking sheet(s). - Top each with 5 slices pepperoni and 1 tablespoon shredded cheese. - Bake at 375 for 10-12 minutes or until cooked through. - Serve breadsticks with warm pizza sauce, for dipping.
Almond Jello Ingredients: - 2 pkg. unflavored gelatin - 1 c. water - 1 1/2 tsp. almond extract - 1/2 c. sugar - 2 c. milk Directions: - Sprinkle gelatin over cold water in saucepan; heat and dissolve. - Add milk and extract. - Chill in pan until firm in refrigerator. - Cut into squares. - Garnish with mandarin orange slices or your favorite fresh or canned fruit.
Sunrise Squares Ingredients: - 1 lb. Bob Evans Farms original recipe roll sausage - 2 slices bread, cut into 1/2-inch cubes (about 2 c.) - 1 c. (4 oz.) shredded sharp Cheddar cheese - 6 eggs - 2 c. milk - 1/2 tsp. salt - 1/2 tsp. dry mustard Directions: - Preheat oven to 350°. - Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. - Drain off any drippings. - Spread bread cubes in greased 11 x 7-inch baking dish; top with sausage and cheese. Whisk eggs, milk, salt and mustard until well blended; pour over cheese. - Bake 30 to 40 minutes or until set. - Let stand 5 minutes before cutting into squares; serve hot. - Refrigerate leftovers. - Makes 6 servings. You can make this meal ahead and refrigerate overnight before baking.
Baked Smoked Chicken Apple Sausage With Cider Sauce Recipe Ingredients: - 2 c. Apple cider - 1 bot lager beer or possibly ale - 1/2 c. Chicken stock - 1/2 c. Firmly packed brown sugar - 3 Tbsp. Cider vinegar - 3 Tbsp. Dijon mustard - 6 x Links Aidells smoked chicken and apple sausage sliced 1-inch thick Directions: - Bring cider, lager and stock to a boil in a heavy saucepan over medium-high heat. - Boil about 8 min. - Whisk sugar, vinegar and mustard in a small bowl till reduced to 2 1/4 c., stirring occasionally, about 6 min. - Preheat oven to 375 F. Place sausages in a baking dish and spoon over the sauce. - Bake till sausage is heated through, about 15 min. - Serve.
Orange Refrigerator Cookies Ingredients: - 2 3/4 c. flour - 1/2 tsp. salt - 1/4 tsp. soda - 1/4 tsp. baking powder - 1/2 c. shortening, soft - 1/2 c. butter, soft - 1/2 c. brown sugar, packed - 1/2 c. granulated sugar - 1 egg, unbeaten - 2 Tbsp. orange juice - 1 Tbsp. grated orange rind - 1/2 Tbsp. lemon extract - 1 c. pecans, chopped Directions: - Mix flour, salt, soda and baking powder. - Put next 5 ingredients in a large mixing bowl, beat on No. 8 speed for 1 minute, scraping bowl while beating. - Stop mixer. - Add next 4 ingredients. - Add flour mixture and beat on No. 2 speed until well blended, about 1 1/2 minutes. - Scrape bowl. - Shape into rolls. Wrap in waxed paper; chill several hours. - Slice thin with a sharp knife. - Put on greased cookie sheets. - Bake in a preheated 350° oven about 12 minutes. - Makes about 5 dozen cookies.
Ricotta-Stuffed Prosciutto And Melon Ingredients: - 1/2 cantaloupe - 5 slices prosciutto (about 2 ounces) - 1/3 cup ricotta cheese - 1 tablespoon finely chopped fresh chives - 2 tablespoons finely chopped toasted walnuts Directions: - Peel cantaloupe; cut lengthways into 10 slices. - Cut each slice in half crossways. - Cut prosciutto in half lengthways; cut each slice in half crossways. - Combine remaining ingredients in small bowl. - Spread cheese mixture over one side of each prosciutto; wrap prosciutto firmly around melon.
Seven Layer Microwave Bars Ingredients: - 6 Tbsp. butter or margarine - 1 1/2 c. graham cracker crumbs - 1 (6 oz.) pkg. semi-sweet chocolate chips - 1 (6 oz.) pkg. butterscotch chips - 1 (14 oz.) can sweetened condensed milk (not evaporated) - 3 Tbsp. sugar - 2 c. flaked coconut - 1 c. chopped pecans Directions: - Place butter in 9-inch square baking dish. - Microwave at High for 1 1/2 to 1 3/4 minutes, or until butter melts. - Stir in graham cracker crumbs and sugar; mix well. - Press mixture firmly against bottom of dish. - Microwave at High for 2 minutes, rotating dish once. - Layer coconut, chocolate chips, butterscotch chips and pecans over crust. - Pour sweetened condensed milk evenly over pecans. - Reduce power to 50% (Medium). - Microwave for 10 to 18 minutes, or just until bubbly around edges. - Cool completely; cut into squares.
Chocolate Hazelnut Sorbet Ingredients: - 2 cups hot water - 6 decaf chocolate hazelnut tea bags - 1/2 cup chocolate syrup - 2 teaspoons instant espresso (recommended: Medaglia D'oro) - 2 tablespoons hazelnut liqueur (recommended: Frangelico) - Fresh raspberries, for garnish Directions: - Freeze bowl of ice cream maker overnight before use. - In a small pot, boil water over high heat. - Add tea bags and steep for 5 minutes. - Remove bags from pot and discard. - Add remaining ingredients and stir to combine. - Remove from heat and transfer to a large bowl to cool to room temperature. - Cover and place in refrigerator until chilled, about 1 hour. - Remove ice cream bowl from freezer and secure in ice cream maker. - Pour chocolate hazelnut mixture into bowl and start ice cream maker. - Sorbet is finished when frozen. - Serve garnished with fresh raspberries.
Parmesan Peas Ingredients: - 16 ounces frozen peas, thawed - 1 cup cream - 12 cup parmesan cheese - 18 teaspoon pepper - 18 teaspoon salt Directions: - In a skillet or saucepan warm peas over medium heat until heated through. - Add the half and half or cream and parmesan cheese until cheese has melted.
Broccoli Casserole Ingredients: - 1/4 c. cooked rice - 1 pkg. chopped broccoli, cooked and drained - 1 can cream of chicken soup - 1 small onion, browned or 1 tsp. instant onion - 1 (8 oz.) jar Cheez Whiz Directions: - Mix and pour in buttered casserole. - Bake at 350° for 40 to 50 minutes.
Pumpkin Muffins Ingredients: - 2 c. all-purpose flour - 2 tsp. baking powder - 3/4 tsp. baking soda - 1 tsp. ground cinnamon - 1 tsp. allspice - 1/2 tsp. salt - 1/4 tsp. ground cloves - 3/4 c. brown sugar - 2 eggs - 1/4 c. melted butter or margarine - 1 c. cooked, mashed pumpkin (or canned) - 1/2 c. buttermilk - 1/2 c. broken walnuts - 1/2 c. raisins Directions: - Sift together dry ingredients. - In a large bowl, beat together brown sugar, eggs and butter until light and frothy. - Blend in pumpkin and buttermilk. - Add dry ingredients, nuts and raisins. Stir just enough to moisten flour mixture. - Do not overmix. - Spoon mixture into greased 2-inch muffin pans. - Fill cups three-fourths full. - Bake at 375° for 25 to 30 minutes, or until lightly browned. - Remove from pan and cool on wire rack.
Esta'S Cheese Straws Ingredients: - 1 lb. sharp or extra sharp cheese, soft - 2 sticks (1/2 lb.) margarine (not butter) - 1/4 tsp. cayenne pepper - 3 c. plain flour (may need a little more; I use White Lily flour) Directions: - Mix soft cheese and margarine. - Add red pepper. - Add flour, one cup at a time until the dough begins to pull away from the bowl. (Add flour until it pulls away but is still soft.) - Shape into balls (size of a quarter) and place a pecan half on top. - Bake at 350° (preheated) for about 20 minutes until crisp. - If you have a pastry press, use the piece that will make straws or flat sticks.
Sour Cream Pound Cake Ingredients: - 2 sticks butter (no substitutes) - 2 2/3 c. sugar - 6 eggs - 1/4 tsp. baking soda - 1 (8 oz.) carton sour cream - 3 c. plain flour - 1 tsp. vanilla Directions: - Cream butter and sugar well. - Add one egg at a time, mixing well. - Stir soda into sour cream. - Add flour and sour cream to butter mixture. - Add vanilla. - Bake at 300° for 1 hour (do not open oven). - Continue baking at 325° for 15 minutes longer.
Mock Margaritas Ingredients: - 1/2 c. crushed ice - 1 c. lime flavored sparkling water - 1 c. orange juice - 1 (6 oz.) can limeade - 1 lime, sliced and divided - salt (to coat glass rims) Directions: - In blender, combine crushed ice, sparkling water, orange juice and limeade. - Process 2 minutes to mix well. - Coat rim of cocktail glasses with fresh cut lime and spin glass in salt. - To serve, pour mixture into prepared glasses. - Garnish with lime slices.
Kosher Dill Pickles Ingredients: - 4 qt. medium cukes - 4 c. vinegar - 1 c. salt - 3 qt. water - 4 sprigs dill - 1 clove garlic - 1 piece red pepper Directions: - Sterilize the jars for 5 minutes. - Wash pickling cukes. Let stand in - water - for - 2 - hours. - Put - 2 - sprigs of dill in bottom of quart - jar. - Pack - cukes - in - jar. - Add 2 pieces of garlic and a - piece - of red pepper. - On top of each jar, put 2 sprigs of dill and a sprinkle of alum. - Combine vinegar, salt and water and bring - to a boil. - Fill jars and seal. - Makes 7 quarts.
Chicken And Broccoli Casserole Ingredients: - 1/2 c. chopped onions - 1 Tbsp. butter - 2 pkg. (10 oz.) frozen broccoli, thawed - 2 c. cooked, cubed chicken breast - 1 can cream of mushroom soup - 1/2 c. shredded Cheddar cheese - 1/2 c. sliced mushrooms - 2 c. hot cooked rice Directions: - Simmer onions and mushrooms in large skillet with butter; cook until tender. - Stir in rice, chicken, broccoli and soup. - Pour into buttered 1 1/2-quart baking dish. - Top with cheese, then bake at 350° for 20 to 25 minutes.
Hamburger In Macaroni And Cheese Recipe Ingredients: - 2 c. cooked macaroni - 2 pound cooked hamburger, broken up - 1 can mushroom soup - 1 c. lowfat milk - 1 can celery soup - 1 c. lowfat milk - 1/2 pound Velveeta cheese, grated - 1/2 teaspoon pepper - 1 teaspoon Spice Island fine herbs - (No salt: soups and cheese has sufficient) Directions: - Cook hamburger till no pink is showing. - Add in soups and lowfat milk, grated cheese, spices and heat. - In large bowl add in these to cooked macaroni. - Pour into large casserole greased with butter. - Bake 350 degrees 30 min till nicely browned. - Serves 6 or possibly 8. - You can also make bite size meatballs to this recipe.
Sour Cream Apple Pie(8 Servings) Ingredients: - 6 large tart apples, peeled and sliced - 1 lined pastry pan (9-inch) - 1 Tbsp. lemon juice - 3/4 c. granulated sugar - 1/3 c. all-purpose flour - 1/4 tsp. salt - 1 tsp. cinnamon - 1/4 tsp. nutmeg - 1/4 c. (1/2 stick) butter or oleo - 1 c. sour cream Directions: - Place slices of apples in pastry shell, overlapping. - Sprinkle with lemon juice. - Mix sugar, flour, salt, cinnamon and nutmeg. Cut in butter until crumbly. - Sprinkle over apples. - Spread the cup of sour cream over the top. - Bake in a 350° oven for 55 minutes, or until apples are tender. - Really good!!
Creamy Mushroom Sauce Ingredients: - 1 (10 oz.) can cream of mushroom soup - 1/4 c. milk - 1 c. sour cream - 1/4 c. chopped pimento Directions: - Combine soup, milk and sour cream in saucepan. - Heat, stirring, until smooth and heated through; stir in pimento. Makes 2 1/4 cups.
Sunshine Punch Ingredients: - 2 (1/4 ounce) packagesfruit-flavored unsweetened flavored drink mix - 1 (3 ounce) can frozen orange juice concentrate - 1 (46 ounce) can pineapple juice - 1 quart carbonated lemon-lime beverage, chilled (Sprite) - strawberries or pineapple chunks or banana, slices Directions: - Prepare drink mix and orange juice concentrate according to package directions. - Combine in a large punch bowl. - Add in pineapple juice and stir; chill. - Before ready to serve, add in Sprite and mix. - Garnish each serving with skewered fruit.
Fresh Apple Cake Ingredients: - 1 c. white sugar - 1 c. brown sugar - 4 rounded tsp. flour or cornstarch - 2 c. water - 1/2 c. margarine or butter - 2 tsp. vanilla Directions: - Mix together in a 3-quart saucepan, the sugars and flour and then add water. - Cook until thick and clear. - Add the margarine and vanilla and stir until the margarine is melted.
Mustard And Collards Green Ingredients: - 4 slice Bacon chopped small pieces - 2 tsp Minced garlic - 5 cup Chicken broth - 1 packages Glory green - 1 bunch Collards chopped - 2 tsp Sugar - 1 tbsp White wine vinegar - 2 Smoked ham hocks - 2 tbsp Olive oil - 2 cup Chicken broth - 1 tsp Red pepper and garlic pepper Directions: - I boiled my ham hocks in a 2 cups of chicken both with garlic pepper and red pepper for about 30 min but you don't have to .Saute onions,bacon,garlic in olive oil until tender and bacon is cooked ,add both greens,ham hocks with juice,sugar,vinegar.cook until start to boil ,turn down and cover for two hours,I stirred it about every 15 minutes for the first hour.cook until tender and enjoy.
Bulgogie Ingredients: - 2 lb. thin sliced beef - 3 Tbsp. soy sauce - 2 Tbsp. sugar - 1 Tbsp. sesame oil - 1/8 tsp. black pepper - 1/4 tsp. fresh ginger - 1 tsp. fresh garlic - 1/8 c. sliced green onion Directions: - Mix all ingredients, except beef, in a large bowl. - Add the beef to the mixture. - Cooking in a barbecue grill will be the best. - Serves 4 persons.
Russian Tea Cakes Ingredients: - 1 c. butter - 1/2 c. powdered sugar - 1 tsp. vanilla - 2 1/4 c. flour - 1/4 tsp. salt - 3/4 c. pecans or walnuts, chopped small - 1 extra c. powdered sugar Directions: - Heat oven to 375°. - Beat butter and vanilla; add powdered sugar and salt. - Gradually add flour, then nuts. - Mix until mixture holds together and is stiff. - Roll into balls. - Place 1 inch apart on ungreased cookie sheet. - Bake for 10 minutes until set but not brown. - Cool slightly; roll in powdered sugar while warm. - Wait a few minutes and roll again.
Sugar Cream Cake Ingredients: - 1 box yellow cake mix - 3 eggs - 1 stick margarine, melted - 1 (8 oz.) cream cheese - 1 lb. box powdered sugar - 1 tsp. vanilla Directions: - Mix cake mix, 2 eggs and margarine until well blended. - Pour and spread into a greased and floured 13 x 9-inch pan. - Mix cream cheese, 1 egg, powdered sugar and vanilla. - Spread over the top of the cake mixture and bake at 325° for 45 to 60 minutes.
Corn Bake Ingredients: - 2 cans creamed corn - 1 can whole kernel corn, drained - 2 eggs - 1 pkg. Jiffy corn bread mix - 1 stick butter, melted - 8 oz. sour cream Directions: - Mix eggs, corn bread mix, butter and sour cream. - Add corn and bake uncovered at 350° for 1 hour.
Dutch Apple Cream Cake(Serves 8) Ingredients: - 1 white cake mix (2 layer pkg.) - 1/4 c. softened margarine - 1 c. coconut - 1/2 c. sugar - 1 tsp. cinnamon - 1 c. sour cream - 1 egg - 6 to 8 apples, cored and sliced (1 large can pie apples) Directions: - For crust, combine cake mix and margarine until crumbly. - Stir in coconut and press 2/3 of mixture into bottom and up sides of well-greased (sprayed) 9 x 11-inch casserole dish. - Spread apples evenly; sprinkle evenly with blended sugar and cinnamon. - Blend sour cream and egg, then pour over apples. - Sprinkle remaining crust over top. - Bake at 350° for 30 minutes.
Dees Apple Cider Ingredients: - 3 cups apple juice - 12 cup applesauce - 1 teaspoon cinnamon - 1 teaspoon ginger, crushed Directions: - Mix apple juice, applesauce, cinnamon and ginger together. - Bring to a boil.
Coconut Pie Ingredients: - deep dish pie crust, unbaked - 1/2 c. sugar - 1/4 c. flour - 1 1/4 c. evaporated milk - 1 1/4 c. milk - 3 egg yolks - 1 tsp. vanilla - 1 c. coconut - 1/3 c. margarine - 3 egg whites - 3 tsp. sugar Directions: - Mix small amount of milk with sugar and flour. - Add beaten egg yolks. - Beat well and add remaining milk and other ingredients. Cook over high heat, stirring constantly, until thick. - Pour into unbaked pie crust.
Mint Tea(Club Member: Amanda Speed) Ingredients: - 6 regular tea bags - 12 sprigs of mint - 1 c. sugar - 6 c. water - 1/2 c. lemon juice Directions: - Boil tea bags and mint in water. Let it steep 15 minutes. - Add sugar, water and juice. Serve over ice. Garnish with lemon.
Chile-Lime Cashews Ingredients: - 4 cups raw cashews - 15 dried chiles de arbol - 10 kaffir lime leaves (optional) cut into 1/4" slices - 2 tablespoons melted unsalted butter - 2 tablespoons vegetable oil - 1 tablespoon kosher salt - 1 1/2 teaspoons ground ancho chiles - 2 tablespoons finely grated lime zest Directions: - Preheat oven to 325°F. Combine 4 cups raw cashews, 15 dried chiles de arbol, 10 kaffir lime leaves (optional) cut into 1/4" slices, 2 tablespoons melted unsalted butter, 2 tablespoons vegetable oil, 1 tablespoon kosher salt, and 1 1/2 teaspoons ground ancho chiles in a large bowl; toss to coat. Spread nut mixture in an even layer on a large rimmed baking sheet. Roast, stirring occasionally, until cashews are evenly toasted and fragrant, about 20 minutes. Let nut mixture cool completely on sheet on a wire rack. Transfer nuts to a large bowl and toss with 2 tablespoons finely grated lime zest, making sure to evenly distribute spices and zest. DO AHEAD:
Creme Brulee French Toast Ingredients: - 115 g unsalted butter - 220 g packed brown sugar - 30 ml corn syrup - 6 slices French bread - 5 eggs - 355 ml half-and-half cream - 5 ml vanilla extract - 5 ml brandy-based orange liqueur (Grand Marnier) - 2 g salt Directions: - Melt butter in a small saucepan over medium heat. - Mix in brown sugar and corn syrup, stirring until sugar is dissolved. - Pour into a 9x13 inch baking dish. - Remove crusts from bread, and arrange in the baking dish in a single layer. - In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. - Pour over the bread. - Cover, and chill at least 8 hours, or overnight. - Preheat oven to 350 degrees F (175 degrees C). - Remove the dish from the refrigerator, and bring to room temperature. - Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.
Lazy Man Brunswick Stew Ingredients: - 1 can cream corn - 1 can whole kernel corn - 1 can barb-b-que pork - 1 can barb-b-que beef - 2 small cans chicken - 1 large can tomatoes - 1 large chopped onion Directions: - Saute onion in bottom of large pan until tender. - Add all other ingredients. - Simmer on low, stirring occasionally until well heated.
The Perfect Snickerdoodle Cookies Ingredients: - 1 cup soft margarine - 1 12 cups white sugar - 2 eggs - 2 34 cups flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - 12 teaspoon salt Directions: - Mix the soft margarine, white sugar & eggs together thoroughly - until you can no longer feel the sugar granuals in the mixture. - Sift together the flour, cream of tartar, baking soda & salt. - Combine the two mixtures together by gently stirring in the mixture of flour, cream of tartar, baking soda & salt with your wet mixture of margarine, sugar & eggs. - Chill dough at least 2 hours. - Preheat the oven to: 400 degrees F. - Roll into balls the size of small walnuts. - Roll In mixture of 3 Tablespoons white sugar & 3 teaspoons cinnamon. - Place 2 inches apart on ungreased cookie sheet. - Bake until browned but still soft. - TIME 8-10 minutes watch carefully!
20 Minute Pound Cake Ingredients: - 2 c. sifted flour - 1 1/2 c. sugar - 4 eggs - 1/4 lb. butter - 1/2 c. shortening - 1 tsp. vanilla - 2 tsp. baking powder - 1/2 c. milk - 1/4 tsp. salt Directions: - Everything is put into a bowl at one time and beaten with an electric mixer for 20 minutes at moderate speed. - Put in ungreased tube pan and bake one hour or a little less at 350°. - (Important: Start cake in cold oven.) - When baked, let stand until cool before removing from pan.
Squash Casserole Ingredients: - 6 to 8 medium squash - 3 medium onions, cut up - 1/8 tsp. sugar - 1 tsp. salt - 1/4 tsp. pepper - 8 oz. shredded cheese - 1/2 to 1 c. water - 1/4 c. butter - 2/3 c. sour cream Directions: - Cook squash, onions and sugar for approximately 20 minutes or until tender. - Drain well. - Chop up and add sour cream, cheese and butter. - (Reserve some cheese for top.) - Put into casserole dish. Top with cheese. - Bake at 350° for approximately 20 minutes or until bubbly.
Radish Butter Ingredients: - 2 pounds Radishes - 3/4 sticks Butter, Unsalted - 2 Tablespoons Salt, Or To Taste Directions: - Roughly chop radishes. - Add to softened butter in a food processor. - Blend and begin to add salt to taste. - It should be creamy, radishy, and slightly salty.
Aussie Beer Bread Recipe Ingredients: - 3 c. self-raising flour - 1/2 x pannikin sugar - 1 pch salt - 1 can beer Directions: - Note: instead of yeast, the beer is used. - Heat your camp oven over warm coals (or possibly frying pan). - Mix all ingredients together forming a semi-dry dough, then place in floured camp oven. - Cook for 30-40 min. - When cooked take a clean leaf (or possibly knife) and paint butter over the bread. - Pull it apart and start eating - Yummo!
Bacon Cheese Ball Ingredients: - 2 pkg. (8 oz.) cream cheese (soft) - 1 oz. (1 pkg.) Original Style Ranch dressing - 8 to 10 slices crisp bacon Directions: - Mix cream cheese and Ranch Style dressing. - Chill. - Form ball when hardened and roll in bacon chips. - Serve with crackers.
Very Fresh Lemon / Basil Sorbet Ingredients: - 11/16 cup lemon juice - 1 1/8 cups water - 2 15/16 tablespoons basil leaves - 7/8 cup sugar - 1 ounce glucose or 60 grams sugar Directions: - Heat half of the the water to 40 degrees Celsius. - Add the sugar, glucose, and basil. - Add the sachet of delicacies. Mix. - Heat until the mixture simmers at about 85 degrees Celsius. - Remove from heat, and pour into a stainless steel bowl. - Cover, and let the basil steep for 10 minutes. - Sieve with a cheesecloth. - Allow to cool so the mixture thickens. - Prepare the lemon juice to get 170 grams of liquid. - Add the juice and the remaining water to the cold mixture. - Mix. I added 2 tablespoons of olive oil for more flavor. - Turn on your machine by following the instructions.
Chocolate Dessert Ingredients: - 1 cup flour - 1 (8 ounce) package cream cheese, softened - 12 cup margarine, melted - 1 cup Cool Whip - 1 cup pecans, crushed plus chopped pecans for topping - 1 (6 ounce) box chocolate pudding - 1 cup powdered sugar Directions: - For first layer:. - Combine 1 c flour, 1/2 c margarine melted, 1 c pecans. - Press into 9x11" pan. - Bake at 350 degrees until golden brown. - Cool. - For second layer:. - Combine 1 c powdered sugar, cream cheese, 1 c cool whip, and mix together and pour over cooled crust. - For third layer:. - Prepare chocolate pudding according to package directions. - Pour over second layer. - For fourth layer:. - Top with remaining cool whip from tub and chopped pecans. - Chill two hours.
Tomato Bake Ingredients: - several Heirloom tomatoes - fresh basil - a few tablespoons of cream - freshly-ground salt and pepper Directions: - Preheat oven to 450F. - - Slice tomatoes thickly and place in a baking dish. Sprinkle with fresh basil, add a few tablespoons of cream on top, and some salt and pepper. - - Bake for 10-15 minutes.
Biscuits Ingredients: - 2 c. White Lily self-rising flour - 6 Tbsp. shortening - 3/4 c. milk Directions: - Preheat oven to 450°. - Sift flour. - Cut in shortening. - Add milk and stir. - Roll out on floured sheet. - Knead 5 to 6 times. Roll with rolling pin until it's 1/4-inch thick. - Cut out biscuits and brush tops with butter. - Bake for 6 to 7 minutes. - Makes approximately 20 biscuits.
Green Bean Salad With Mustard Vinaigrette Ingredients: - Kosher salt and pepper - 1 1/2 pounds green beans, trimmed - 1 tablespoon Dijon mustard - 2 tablespoons sherry vinegar - 3 tablespoons extra-virgin olive oil - 1/2 cup sliced almonds, toasted Directions: - Boil a large pot of water. Add 1 tablespoon salt and the green beans and cook until very tender, 6 to 8 minutes. Drain and run under cold water to cool. Rub the beans vigorously between your hands to break them in half lengthwise. Transfer to a bowl. - Whisk together the mustard, vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Drizzle over the green beans. Sprinkle with the almonds.
Best Scrambled Eggs Ingredients: - 2 eggs - 2 tablespoons sliced Cheddar cheese - 2 thin slices ham (optional) - 1 teaspoon heavy whipping cream - 1/2 teaspoon butter Directions: - Whisk eggs together in a small bowl until smooth. Mix in Cheddar cheese, ham, and heavy cream. - Melt butter in a skillet over medium heat. Pour in egg mixture; cook and stir until set but still moist, 3 to 5 minutes.
Chicken Almond Casserole Ingredients: - 4 c. cubed, cooked chicken - 1 (4 oz.) can sliced mushrooms, drained - 1 (5 oz.) can water chestnuts, drained and cut into slivers - 2/3 c. blanched whole almonds - 1 medium onion, minced - chicken sauce Directions: - Preheat oven to 350°. - Spread 1/2 chicken in bottom of 2-quart greased casserole. - Top with mushrooms, chestnuts, almonds and onions. - Arrange remaining chicken on top. - Cover with chicken sauce. - Sprinkle with paprika. - Bake, uncovered, 45 minutes.
Creamed Chicken A La Richard Ingredients: - 1 large carrot - 2 stalks celery - 1 average size slice of sweet onion - 1 med size garlic clove - All chopped very finely - 1 1/2 cups cooked chicken in bite size bits - 1 1/2 cups medium cream sauce - 1/2 t sweet smoked paprika Directions: - Saute chopped vegetables in 2 T butter for about 20 minutes seasoned with salt and pepper - - Add 1/2 t sweet smoked paprika in the last few minutes. - - Prepare cream sauce - - Prepare chicken - - Mix all together and serve over rice, toast, pasta, or waffles.
Apple Cake(Jabkowy Placek) Ingredients: - 2 eggs - 1 stick margarine - 1 tsp. baking soda - 1 c. sour cream or mayonnaise - 1 c. sugar - 2 c. flour - 1 tsp. vanilla - 1 tsp. baking powder - 2 apples, chopped fine * - 1 pear, chopped fine * Directions: - Mix eggs, margarine, sugar, sour cream, soda, baking powder and vanilla until smooth. - Add chopped apples and mix. - Last, add 2 cups of flour and mix well. - Pour in Pyrex baking pan, 8 x 12-inch or similar pan.
Banana Bread Ingredients: - 1 c. sugar - 1/2 c. shortening - 2 eggs, well beaten - 3 bananas, mashed - 8 Tbsp. cold water - 1 tsp. baking powder - 1 tsp. soda - 2 c. flour - 3/4 c. nuts Directions: - Following is both basic dough and feeding.
Nikki's Stuffed Green Peppers "crock pot" Ingredients: - 2 lb ground beef (uncooked) - 3 cup cooked white rice - 1/4 cup shredded Italian five cheese - 1/4 cup shredded hot pepper cheese - 1/4 cup shredded mozzarella cheese - 1/4 cup fresh grated parmesan cheese - 2 tsp dried parsley - 1 tsp garlic powder - 1 tsp black pepper - 4 tsp minced garlic - 1 tsp seasoning salt - 2 can 15 oz spaghetti sauce - 6 green peppers Directions: - Cook rice as directed - Cut tops off green peppers - When rice is done cooking, mix all ingredients (except the sauce) in a bowl - Stuff peppers with mixture - Top with your spaghetti sauce - Cook for 6-8 hours. - You can top with cheese upon completion
Vinegar Candy Or White Taffy Ingredients: - 2 c. sugar - 1/2 c. cold water - 1 tsp. vanilla - 1/2 c. white vinegar - 1 tsp. butter Directions: - Put sugar, water and butter in a heavy saucepan. - Place over low heat. - Stir carefully until sugar is dissolved. - Then cook, without stirring, until mixture forms a hard ball in cold water. Remove from heat and add vanilla; stir. - Pour into a shallow, buttered pan. - When cool enough to handle, pull with fingertips into rope-like lengths. - Then cut into chewable size pieces with buttered kitchen scissors.
Prince Primavera Seafood Salad Ingredients: - 12 ounces pasta, rotini - 12 ounces artichoke hearts - 10 ounces sweet red bell peppers, roasted - 1/2 pound shrimp cooked, diced - 1/2 pound bay scallops cooked - 1 can anchovy fillets - 10 ounces olives pitted - 1 1/2 cloves garlic crushed - 23 cup olive oil - 1/4 cup white wine vinegar - 1/2 cup parmesan, parmigiano-reggiano cheese, grated - 1/4 teaspoon basil Directions: - Cook rotini al dente, drain and cool. - Drain artichoke hearts and halve. - Drain peppers and juliene, drain olives. - Add shrimp, scallops. - peppers. - artichokes and olives to pasta. - In blender put oil, vinegar, anchovies, garlic, basil, salt and pepper to taste. - Add PRINCE PARMESAN CHEESE to mixture. - Add to pasta mixture. - Toss.
Leek and Watercress Soup Ingredients: - 1 medium onion, peeled and chopped (1 cup) - 1 large potato, peeled and diced (1 cup) - 1 bunch watercress, trimmed and chopped (2 cups) - 5 cups vegetable stock or water - 2 Tbs. vegetarian Worcestershire sauce - Salt and freshly ground black pepper to taste - Chopped chives for garnish - 5 medium leeks (white and pale green parts only), chopped (4 cups) - 1 1/2 Tbs. vegetable oil Directions: - In large pot, heat oil over medium heat. - Add leeks and onion and cook until tender, stirring occasionally, about 10 minutes. - Add potato and watercress. - Cook until wilted, stirring occasionally, 5 minutes. - Add stock, bring to a boil. - Reduce heat and simmer until potato is tender, about 30 minutes. - Stir in Worcestershire sauce and season with salt and pepper. - In food processor or blender, puree soup in batches. - Serve warm or chilled garnished with chopped chives if desired. - Can be made the day before or frozen for up to 1 month.
Turtle Cake Ingredients: - 1 pkg. German chocolate cake mix - 14 oz. pkg. caramels - 6 oz. chopped pecans - 1/4 lb. butter/margarine - 7 oz. condensed milk - 6 oz. chocolate chips Directions: - Mix cake mix as directed on package. - Bake 1/2 the mix in greased and floured 9 x 13-inch pan at 350° for 15 minutes. - In a double boiler, melt together butter, caramels and milk. - Remove top of double boiler from heat. - Cool mixture slightly and pour over the baked 1/2 of cake. - Pour rest of batter on top of that and add nuts and chips. - Bake at 350° for 25 minutes, then give it the supreme test! - Eat some!
Spicy Bloody Mary Mix Ingredients: - 1 (46 ounce) can tomato juice - 4 tablespoons lime juice - 3 tablespoons juice, from canned jalapenos - 3 tablespoons vinegar - 2 tablespoons sugar - 2 teaspoons prepared horseradish - 1/4 teaspoon salt - 1/4 teaspoon pepper - 1/8 teaspoon onion powder - 1 dash garlic powder Directions: - Combine all ingredients in a 2-quart pitcher. - Store covered in the refrigerator. - Directions for mixing drink: Add 3 parts of the Spicy Bloody Mary Mix to 1 part vodka, gin, rum or tequila, over ice. - This Spicy Bloody Mary Mix is also delicious by itself. - Simply pour over ice and serve.
Classic Waldorf Salad Ingredients: - 1-1/4 gal. Red apples, chopped - 4-1/2 cups celery, chopped - 4-1/2 cups seedless red grapes, halved - 3 cups chopped pecans, toasted - 4-1/2 cups KRAFT Extra Heavy Mayonnaise or KRAFT MAYO Light Mayonnaise - 2-1/4 cups milk - 3 Tbsp. lemon juice - 3 Tbsp. dried tarragon leaves Directions: - Toss apples, celery, grapes and pecans in large bowl. - Mix mayonnaise, milk, lemon juice and tarragon; mix well. - Add to apple mixture; toss to coat. - Cover. - Refrigerate at least 1 hour for flavors to blend.
Dave'S Pork Chops Ingredients: - 2 medium (1/2 to 3/4-inch thick) pork chops per person - 1/2 tomato per person, sliced - Shake-N-Bake for pork - 1 medium green pepper per person - 3/4 large Spanish onion per person - 4 oz. fresh mushrooms per person - 3/4 lb. butter or margarine Directions: - Chop all peppers, mushrooms and onions into approximately 2-inch square pieces and place in large pot, add butter or margarine. - Preheat oven to 375°. - Grease one 9 x 12-inch cake pan per four chops. - Shake-N-Bake all chops and place in pan(s). - Cover all chops with sliced tomatoes. - Place pot with chopped vegetables on medium heat, simmer, cover and stir occasionally. - Cook for 45 minutes. - Place pans with chops in oven and cook a total of one hour. - When chops are 15 minutes from being done, pour vegetable mixture over each pan of chops, making sure that the sauce and vegetables are equally distributed. - Remove dish at one hour and eat.
Lazy Cake Cookies Ingredients: - 1 box of yellow or white cake mix - 2 eggs beaten - 1 stick melted butter - 2C chocolate chips Directions: - Mix together and bake in 9X13 pan on 350 for 20 min. - - When cooled, cut into squares - - ** Spray the pan with cooking spray for easy cutting and clean up. I used Butter Flavored Pam
Chicken And Rice Ingredients: - 8 boned chicken breasts - 1 c. uncooked regular rice - 1/2 c. wild rice - 1/4 lb. butter (1 stick) - 1 c. water - 1 can cream of mushroom soup - 1 can cream of celery soup - 1 can cream of chicken soup Directions: - Melt butter in pan; add all soups and water. - Spread rice in bottom of ungreased (13 x 9-inch) baking dish. - Pour a bit more than 1/2 the soup over rice and mix well. - Put breasts on top, then remainder of soup sauce. - Bake at 275° for 2 hours, uncovered. - Serves 6. - (Nine or ten breasts can be used.)
Onion Soup Ingredients: - 4 to 5 lb. onions - 6 cans College Inn beef broth - 3 to 4 beef bouillon cubes - 1/2 to 3/4 c. dry sherry wine - Italian bread - Mozzarella cheese - Parmesan cheese Directions: - Slice onions and brown in butter until translucent. - Add cans of beef broth soup, bouillon cubes and sherry. - Heat through and put in soup crocks.
E-Z Cheesy Cauliflower Bake Ingredients: - 1 head cauliflower - 1 pint sour cream - salt and pepper - 12 lb shredded sharp cheddar cheese Directions: - Break off cauliflower flowerettes. - Cook in salted water until just tender. - Drain and place cauliflower in greased baking dish. - Cover with with sour cream, S& P. - Cover and bake 20 minutest 325 degrees F. - Uncover and add cheese. - Bake until cheese is melted.
Sauteed Carrots Ingredients: - 2 lbs carrots, peeled and sliced - 1 teaspoon kosher salt - 1/4 teaspoon ground black pepper - 2 tablespoons unsalted butter - 1 1/2 tablespoons dill, chopped (or flat-leaf parsley) Directions: - Slice carrots on the diagonal in about 1/4 inch slices. - In 1/4 cup salted water, add carrots with black pepper in a saute pan and cook until just cooked through (Careful to not over-cook). - Add the butter and saute for another minute. (Water should evaporate and carrots are coated with the butter. - Add dill or parsley. Season with salt and pepper to taste and serve.
Chicken Parmesan Ingredients: - 4 boneless, skinless chicken breasts - 2 (14 1/2 oz.) cans Italian style stewed tomatoes - 2 Tbsp. cornstarch - 1/2 tsp. oregano or basil, crushed - 1/4 tsp. hot pepper sauce (optional) - 1/4 c. grated Parmesan cheese Directions: - Place chicken in baking dish sprayed with Pam. - Bake, covered, 15 minutes in preheated oven at 450°. - Combine all other ingredients except cheese; cook, stirring constantly, until thickened. - Pour sauce over chicken. - Top with cheese. - Bake 5 minutes, uncovered. - Garnish with parsley. - Serves 4.
Hazelnut Meringues with Philly & Berries Ingredients: - 3 egg whites - 3/4 cup caster sugar - 1 tablespoon ground hazelnuts - 250g tub PHILADELPHIA Light Spreadable Cream Cheese - 2 tablespoons icing sugar - 1 cup passionfruit pulp - 3 cups seasonal berries, to serve - 1 cup passionfruit pulp, extra, to drizzle Directions: - Beat egg whites to stiff peaks in a large mixing bowl. - Gradually add the caster sugar whilst still beating until thick and glossy. - Gently fold through the ground hazelnuts. - Place tablespoons of the meringue mixture onto lined oven trays, and spread out to approximately 10cm. - Using the back of a spoon, make a slight indentation in the top of each meringue. - Bake at 120 degrees C for 45-50 minutes, or until firm. - Cool in the oven with the door ajar. - Mix together the Philly*, sugar and passionfruit until smooth. - Spread evenly over the cooled meringues, top with fresh berries, and drizzle with extra passionfruit pulp.
Refrigerator Chocolate Mint Cookies Ingredients: - 2-1/2 cups flour - 1-1/2 tsp. Magic Baking Powder - 1/2 tsp. salt - 3/4 cup butter, softened - 1 cup granulated sugar - 1 egg - 4 oz. (1/2 of 225-g pkg.) Baker's Unsweetened Chocolate, melted, cooled - 1 tsp. mint extract - 1/3 cup icing sugar Directions: - Combine flour, baking powder and salt. - Beat butter and granulated sugar in large bowl with mixer until light and fluffy. - Add egg, chocolate and mint extract; mix well. - Gradually add flour mixture, mixing well after each addition. - Divide dough into 4 equal portions; roll each into 6-inch long. - Roll in icing sugar until evenly coated. - Wrap individually in waxed paper. - Refrigerate 2 hours or until firm. - Heat oven to 350 degrees F. Cut dough into 1/4-inch thick slices. - Place, 2 inches apart, on parchment-covered baking sheets. - Bake 10 to 12 min. - or just until tops are firm to the touch. - Cool 1 min. - on baking sheets. - Remove to wire racks; cool completely.
Smoky Cheese Log Ingredients: - 2 (8 ounce) packages cream cheese, softened - 4 ounces shredded monterey jack cheese - 12 cup crumbled cooked bacon - 2 tablespoons sesame seeds, toasted - 2 tablespoons minced chives - 2 tablespoons Worcestershire sauce - 1 teaspoon liquid smoke - 12 cup crumbled cooked bacon - 12 cup sesame seeds, toasted - 1 tablespoon minced chives - assorted fresh vegetables or cracker Directions: - In a mixing bowl, combine the first seven ingredients; mix well. - Shape mixture into a log. - Cover and refrigerate for 8 hours or overnight. - For topping, combine the bacon, sesame seeds and chives; roll cheese log in topping. - Serve with vegetables or crackers.
Tj'S Lower Fat Creamed Spinach Ingredients: - 16 oz thawed frozen spinach, drained - 1 Tb olive oil - 1 Tb butter - 1/2 c finely chopped onion - 2 Tb minced garlic - 2 Tb flour - 1.5 c milk - 1.5 c chicken or veggie broth - 1/8 tsp nutmeg (opt) - 1/2 c grated Parm or other cheese Directions: - Saute garlic and onion in olive oil/butter. - Add flour and stir for 1 min. - Add milk, broth, nutmed, spinach. Stir, bring to a voil, then reduce heat, cover, and let simmer for 10 min. - Stir in cheese.
Light Tuna Salad, Chicago Hotdog Style (Sort Of) Ingredients: - 14 cup tomatoes (diced) - 14 cup chopped dill pickle - 2 tablespoons chopped onions (you can add more if you like) - 1 teaspoon branston pickle (which isn't from Chicago- it's British, BUT SO GOOD! Use the Branston or Ploughman instead of "Relis) - celery salt (optional) - 1 celery rib, chopped (optional -this is for extra crunch) - 1 tablespoon mayonnaise - 1 tablespoon mustard - 2 (5 ounce) cans light chunk tuna in water (NEVER use "Albacore" tuna because it's LOADED with mercury) Directions: - Easy: Toss everything into a bowl and mix. - It taste even better if you chill in the fridge for an hour or two before using. - This is great for a quick snack, to put on top of a salad, or as a meal. - You can even use 1 cup of this to make a Tuna Casserole! - Yeah, you can! - And it's fun!
Embutido Ingredients: - 2 lb. turkey - 1/4 c. relish - 1/2 c. sweet peas - 1/2 c. raisins - 1 c. chopped onions - 1 tsp. salt - 1/2 tsp. pepper - 1/2 tsp. garlic salt - 3 pieces Chinese sausage - 2 hard-boiled eggs - 6 to 7 slices bacon Directions: - Mix first 8 ingredients all together. - Place strips of bacon vertically in the middle of foil. - Spread half of the mixed ingredients on the bacon and place Chinese sausage and half of eggs in middle. - Place rest of the mixture on top to cover. - Wrap bacon around it and wrap in foil. - Bake at 350° for 1 hour. - Open foil to brown bacon for 15 to 30 more minutes. - Remove excess fat while cooking. - Cool then slice. - Makes 2 to 3 rolls of Embutido.
Sweet Milk Bread Ingredients: - 1 cup cornmeal - 2 teaspoons baking powder - 12 teaspoon salt - 1 teaspoon sugar - 1 cup sweet milk - 1 teaspoon vegetable oil - 1 egg Directions: - mix all ingredients well, bake at 350 for 20-25 minutes.
Kale & Cannellini Bean Soup Ingredients: - 1/4 cup extra-virgin olive oil - 4 to 6 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves - fresh chopped oregano - 1 (6-ounce) can tomato paste - 2-3 tablespoons balsamic vinegar - 2-3 tablespoons red table wine - 2 cans cannellini beans, drained and rinsed - 2 quarts veggie or chicken stock - 1 large bunch kale coarsely chopped Directions: - Directions - Heat oil in a large pot. Add garlic and oregano and cook 1-2 minutes. Add tomato paste, wine and vinegar, and cook a few more minutes. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer over low heat, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.
Chocolate Truffles Ingredients: - 100 g semi-sweet Hershey's Chipits- small chocolate chips - 100 g Hersheys cocoa powder - 45 g fresh cream - 1 tablespoon liquor Directions: - Boil water in a pot. - Warm the fresh cream in a bowl placed over the boiling water. - Add choco chip into the fresh cream and stir well. - Switch off the fire. - Add 1 tbsp of Liquor. - Transfer the mixture and place it onto a pot filled with cold water (surrounded with ice cubes. - Whip the mixture for 5 minutes. - Pour the mixture into the tray laid with plastic sheet/aluminum foil. - Leave it in refrigerator for 30 minutes. - Remove from fridge and sieve the cocoa powder onto surface and back of the truffle. - Cut into cubes and sieve again between the gaps.
Chicken Nuggets Ingredients: - 1 lb. boneless chicken breasts - 1 egg - 2 Tbsp. water - 2 c. fine bread crumbs - 1/4 tsp. sage - 1 Tbsp. thyme - 1 Tbsp. cumin or any seasoning you like Directions: - Beat egg, water, salt and pepper in a bowl. - Mix all dry ingredients together on a platter. - Put chicken in egg mixture, then put into a strainer and drain off excess egg. - Add to bread crumb mixture. - Make sure each piece is well coated. - Deep fry in hot oil.
Chess Pie Ingredients: - 1 1/2 c. sugar - 1 Tbsp. meal - 1 Tbsp. flour - 3 eggs - 1/2 c. melted margarine - 1 tsp. vanilla - 1 tsp. vinegar - 4 Tbsp. milk Directions: - Mix all ingredients, pour into baked pie shell. - Bake 350 for 40 to 45 minutes.