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Triple Chocolate Cookies Ingredients: - 14 cup flour - 14 cup unsweetened baking cocoa - 14 teaspoon baking powder - 18 teaspoon salt - 6 tablespoons butter (room tempertaure) - 7 tablespoons sugar - 2 large eggs - 8 ounces semisweet baking chocolate (melted and cooled) - 1 cup milk chocolate chips - 1 cup chopped walnuts Directions: - Combine flour, cocoa, baking powder, and salt in a medium bowl. - Set aside: with a mixer beat together butter, sugar, and eggs at MEDIUM speed until smooth. - Add melted chocolate and continue mixing on MEDIUM speed until blended. - Reduce speed to LOW and add dry ingredients. - Add the chocolate chips and walnuts mix well. - Drop by tablespoonsfuls onto cookie sheet 1-inch apart. - Preheat oven to 350F. - Bake cookies til they look dry and cracked but feel soft when lightly pressed. - Bake about 11 minutes. - Let cookies stand on sheet in 5 minutes transfer to racks and cool completely.
Cherry Cheesecake Ingredients: - 1 1/2 cups graham cracker crumbs - 1 cup butter, melted - 1 1/2 blocks (12 oz) cream cheese - 3 1/2 cups confectioners sugar, divided - 16 ounces whipped topping - 24 ounces cherry topping or pie filling Directions: - Butter a large baking or casserole dish. (we used a 14x11 dish but anything at least 13x9 should work) Crush graham crackers until fine. I used a rolling pin, but you can also use a food processor. Mix crackers with melted butter. Press evenly into pan. Slide pan into freezer. - Mix cream cheese and 2 1/2 cups confectioners sugar until well combined. Add the rest of the confectioners sugar, mixing until creamy. Fold in whipped topping. - Pull pan out of freezer and spread cream cheese mixture on top of crust. Top cream cheese with cherry filling. - Cover and refrigerate for 4 hours or overnight. Refrigerated cheesecake can be enjoyed for up to 4 days.
Date Bars Ingredients: - Date Filling (recipe follows) - 1 c. packed brown sugar - 1/2 c. margarine or butter, softened - 1/4 c. shortening - 2 c. Bisquick baking mix - 1 1/2 c. quick-cooking oats Directions: - Prepare Date Filling; cool. - Heat oven to 400°. - Grease square pan, 9 x 9 x 2-inch. - Mix brown sugar, margarine and shortening. Mix in baking mix and oats. - Press half of the crumbly mixture in pan; spread with filling. - Top with remaining crumbly mixture; press gently into filling. - Bake until light brown, 25 to 30 minutes. - Cut into bars, about 2 x 1 1/2-inch. - Makes 2 dozen cookies.
Adobo Cream Sauce Ingredients: - 1 (8 ounce) package light cream cheese, softened - 1/4 cup mayonnaise - 1 (6 ounce) can v-8 juice (tomato or spicy) - 1/4 cup onion, coarsely chopped - 2 tablespoons canned chipotle chiles in adobo (Sriracha sauce may be used) - 1/2 - 1 tablespoon horseradish cream - 1/2 teaspoon celery salt Directions: - Combine the cream cheese, mayonnaise, vegetable juice, onion, chiles and sauce, horseradish and celery salt in a blender or bowl of a food processor. Blend or pulse until almost smooth; cover and refrigerate until ready to serve.
Pineapple Casserole Ingredients: - 1 large can crushed pineapple - 6 slices cubed bread - 3/4 c. sugar - 1 melted stick margarine Directions: - Bake at 350° for 20 to 30 minutes.
Easy Peach Trifle Ingredients: - 1 lemon - 6 larrge or 10 medium peaches - 2 (8 oz) cartons vanilla yogurt - 1 angel food cake Directions: - Finely shred lemon peel to make 1 teaspoon. Squeeze lemon to make 1 tablespoon juice. Peel peaches and thinly slice. Toss with lemon juice. Place 1 1/2 cups peaches in blender and blend until smooth. Mix with yogurt and lemon peel. Cut cake into 1 inch squares. Place enough cake in trifle dish to cover bottom. Place half of the remaining peaches on top of cake cubes. Cover peaches with half the yogurt mixture. Repeat layersof cake, peaches, and yogurt. Garnish with peach slices if desired.
Wild Rice And Chicken Bake Ingredients: - 1 (6 1/4 oz.) pkg. quick-cooking long grain and wild rice - 1 1/2 c. water - 1 (10 3/4 oz.) can reduced sodium condensed cream of mushroom soup - 1 (8 oz.) can sliced water chestnuts, drained - 3/4 c. frozen peas - 1 medium carrot, shredded - 3 whole medium chicken breasts (about 2 lb. total), skinned, boned and halved lengthwise - 1/8 tsp. paprika - 1/8 tsp. pepper Directions: - Place uncooked rice and half of the flavor packet (about 1 1/2 tablespoons) in a 3-quart rectangular baking dish. - Stir in water, soup, water chestnuts, frozen peas and carrot. - Arrange chicken over rice. - Sprinkle chicken with paprika and pepper.
Springtime Vegetable Slaw Ingredients: - 1 lb. shredded cabbage - 1 c. grated carrots - 1/2 c. broccoli florets, chopped - 1/2 c. halved cherry tomatoes - 1/2 c. sliced celery - 1/2 c. peeled, seeded, diced cucumber - 1 c. chopped fresh parsley - 1/3 c. olive oil - 2 Tbsp. vinegar - 1 Tbsp. Dijon-style mustard - 1 tsp. garlic salt Directions: - Combine cabbage, carrots, broccoli, tomatoes, celery and cucumber in large salad bowl. - Whisk together remaining ingredients for dressing. - Pour over vegetables; toss to coat well. - Yield: - 10 servings. - Contains 87 calories per serving.
Toss Salad Dressing Recipe Ingredients: - 2 c. salad oil - 7 tbsp. sugar - 2 teaspoon salt - 1 teaspoon paprika - 1 1/4 c. ketchup - 2/3 c. cider vinegar - 1/2 c. water - 2 tbsp. grated onion - 2 cloves garlic - Little warm pepper (optional) - Dash of Worcestershire sauce Directions: - Combine all ingredients well. - Refrigeratefor 24 hrs. - Shake well before using. - Makes 1 qt of dressing.
Sticky Buns Ingredients: - 2 loaves frozen bread dough, thawed - 1 c. brown sugar - 2 tsp. cinnamon - 2 Tbsp. milk - 1 (3 oz.) box vanilla pudding (not instant) - 1 stick butter - walnuts Directions: - The night before, grease bottom of 13 x 9-inch cake pan. - Put nuts in pan. - Tear bread dough into walnut-size pieces; roll into balls. - Place in pan until they just touch. - In saucepan, put brown sugar, cinnamon, milk, butter and dry pudding mix. - Heat just until butter melts. - Pour evenly over dough. - Cover and refrigerate overnight. - The next morning, bake at 350° for 30 minutes. - Immediately invert onto a plate or in another pan.
Italian Cream Cake Ingredients: - 1 stick margarine - 1/2 c. vegetable oil - 2 c. sugar - 1 small can Angel Flake coconut - 5 egg yolks - 5 egg whites, stiffly beaten - 1 c. buttermilk - 1 tsp. vanilla - 2 c. flour - 1 tsp. soda - 1 c. chopped nuts Directions: - Cream margarine and oil. - Add sugar and beat until smooth. Add egg yolks and beat well again. - Combine flour and soda and add to mixture with buttermilk. - Stir in vanilla. - Add coconut and nuts. - Fold in stiffly beaten egg whites. - Pour into 3 greased and floured 8-inch pans. - Bake at 350° for 25 minutes. - Cool and frost with Cream Cheese Frosting.
Sylt Kakor (Swedish Jam Cake Cookies) Ingredients: - 3/4 cup butter - 2 1/2 cups flour - 2 1/2 cups sugar - Glaze - 6 tablespoons powdered sugar - 2 teaspoons milk Directions: - Mix together the first three ingredients. Chill. - Roll out into small rolls - 4 to 6 rolls or selections. Chill. - After chilled make oblong roll out of each roll and take rolling pin and flatten a little bit. - Make an indentation down the middle. - Fill with your favorite jam. Cut diagonally and bake in 325°F oven for 10 - 15 minutes on cookie sheet. DO NOT USE THE silicon pads! - Let cool. - Mix glaze and drizzle on top of cookies.
Grandma Judi'S Zesty Jalapeno Fish Fillets Ingredients: - 3 medium carrots, cut into julienne strips (1 1/2 c.) - 1 medium zucchini, cut into julienne strips (1 1/2 c.) - 1 lb. skinless fish fillets (such as red snapper, flounder, sole, haddock or orange roughy) - 1 1/2 c. water - 1/2 tsp. instant chicken bouillon granules - 1 c. cooked rice or couscous - 1/3 c. Texas jalapeno pepper jelly (recipe in Microwave & Misc.) - 1 Tbsp. white wine vinegar or vinegar - 1 Tbsp. snipped cilantro or parsley Directions: - In a saucepan, cook carrots, covered, in a small amount of boiling water for 2 minutes; add zucchini and cook 2 minutes more or until vegetables are crisp-tender. - Drain. - Cover; keep warm. Spray nonstick coating onto the cold rack of broiler pan. - Place fish on an unheated rack. - Season with salt and pepper. - Measure thickness of fish. - Broil fish 4 inches from heat, just until it flakes easily when tested with a fork. - Allow 4 to 6 minutes per 1/2 inch of thickness.
"Counry Cabbage" Ingredients: - 1 large head cabbage - 4 slices bacon, chopped and fried - 2 large bell peppers - 3 stalks celery - 1 1/2 chopped large onions - 1 large can (16 oz.) tomatoes Directions: - Saute onions, bell peppers and celery. - Add chopped cabbage and pour tomatoes on top. - Place lid on and cook slowly. - Stir. Salt and pepper to taste.
Strawberry Kiwi Salad Ingredients: - 2 -3 kiwi fruits, peeled and cut into bite-size pieces - 8 -12 medium strawberries, hulled and cut into bite-size pieces - 14-12 cup cream cheese fruit dip Directions: - Combine ingredients in a bowl. - Toss gently to combine. - Chill if desired, and enjoy!
Cheese Chowder Soup Ingredients: - 1 (10 oz.) pkg. frozen mixed vegetables - 1 (10 1/2 oz.) can cream of chicken soup - 1 soup canful milk - 1 c. shredded cheese (Cheddar) Directions: - Cook and drain the vegetables well. - Combine this with soup and milk in saucepan. - Heat to simmering, stirring occasionally. Sprinkle with cheese. - Serve with toss salad and wheat or white crackers. - Makes 4 servings.
Turkey-Potato Pancakes Ingredients: - 3 beaten eggs - 3 shredded potatoes - 1 1/2 c. chopped, cooked turkey - 1 1/2 c. grated onion - 1 Tbsp. white flour - 1 1/2 tsp. salt - 1 can cranberry sauce - 1/2 tsp. dried sage - dash of pepper Directions: - Combine eggs, potato, turkey and onion. - Add flour, salt, pepper and sage; mix well. - Drop about 1/4 cup of batter for each pancake onto hot, greased griddle, spreading to about 4 inches in diameter. - Cook over medium-low heat for 3 to 4 minutes on each side. - Serve with cranberry sauce, if desired. - Makes 6 servings.
Crock Pot Stuffed Pork Chops Ingredients: - 4 boneless pork chops - creole seasoning - 1 (6 ounce) seasoned stuffing mix, prepared - 1 1/3 cups water - 10 3/4 ounces cream of mushroom soup - toothpick Directions: - Flatten pork chops thin using either a meat hammer or rolling pin. You don't need them like paper, but just stretched enough that you can fold them in half. - Pour stuffing mix in a bowl and add water. - When stuffing has soaked up the water, mold into small balls and lay on half of pork chop. - Fold pork chop over stuffing, and carefully lift into crock. - Continue stuffing the other chops the same way. - When all the chops are in the crock, go around lifting open the chops and adding more stuffing until all the stuffing is used. use toothpicks to hold pork chop halves together. - Season tops of chops with Creole Seasoning to taste. - Pour Cream of Mushroom Soup over top. - cook on low 6 - 8 hours until done.
Easy Vegetable Dip Ingredients: - 1 pkg. Caesar salad dressing mix - 1 regular container sour cream Directions: - Blend. - Let set 4 to 6 hours.
Johnson Chicken Noodle Soup Ingredients: - 2 yellow onions, chopped - 5-6 cloves garlic, chopped - 1 bunch celery, chopped - 2 lbs carrots, chopped - 3 russet potatoes, chopped - 1 bundle parsley, leaves chopped - Juice of one lemon - Salt & pepper - 3 bay leaves - 2T poultry seasoning - 1t paprika - 4-6 boneless, skinless chicken breasts, cut into cubes - 3-4 boxes chicken broth - One package wide egg noodles Directions: - Saute onions with oil and a pinch of salt 7-8 minutes. Add garlic and celery, simmer 5 minutes more. Add chicken broth, carrots, potatoes, parsley, lemon juice and seasonings. Simmer 1 hour until vegetables have softened. 15 minutes prior to serving add chicken to soup & bring a separate pot of water to a boil for pasta. Bring soup to a boil until chicken is cooked through (approx. 7 minutes). Do not overcook chicken. Add salt & pepper to taste. Serve over noodles with warm bread and butter.
Bean Burrito Bake(Serves 8) Ingredients: - 1 lb. ground beef - 1 (16 oz.) can refried beans - 1 c. baking mix - 1/4 c. water - 1 avocado, sliced - 1 c. thick salsa - 1 1/2 c. shredded Cheddar cheese - 1/2 c. sour cream Directions: - Brown ground beef in skillet, stirring until crumbly; drain. Combine beans, baking mix and water in bowl; mix well. - Spread over bottom and halfway up side of greased 10-inch pie plate. Layer ground beef, avocado, salsa and cheese in prepared pie plate. - Bake at 375° for 30 minutes. - Cut into wedges; top with sour cream.
Pasta Lite Ingredients: - 1 lb. linguine - 1 Tbsp. margarine - 1/2 clove minced garlic - 1 tsp. chicken soup base - 4 oz. sliced mushrooms - 5 Tbsp. olive oil Italian salad dressing - 1 tsp. parsley - 4 oz. diced onions Directions: - Boil pasta per package directions. - In a small pan saute the remaining ingredients. - When the pasta is done, rinse well with hot water. - Pour sauteed mixture over pasta and toss until well mixed. - Sprinkle lightly with favorite pasta cheese after serving. Has approximately 260 calories per serving.
Peppered Squash Relish Ingredients: - 3 pounds yellow summer squash, finely chopped - 3 pounds zucchini, finely chopped - 6 large onions, finely chopped - 3 medium green peppers, finely chopped - 3 medium sweet red peppers, finely chopped - 1/4 cup salt - 2 cups sugar - 2 cups packed brown sugar - 2 cups white vinegar - 4 teaspoons celery seed - 1 teaspoon ground turmeric - 1 teaspoon ground mustard Directions: - In a large bowl, combine the first six ingredients. Refrigerate, covered, overnight. - Drain vegetable mixture. Rinse in cold water and drain again. Place vegetables in a Dutch oven. Add sugars, vinegar, celery seed, turmeric and mustard. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until liquid is clear. - Remove from heat; cool. Spoon into containers. Refrigerate, covered, up to 3 weeks.
Spaghetti Sauce Ingredients: - approximately 1/2 bushel tomatoes - 8 large onions - 6 small green peppers - 1 3/4 c. oil - 1/2 c. olive oil - 1 tsp. black pepper - 1 tsp. celery salt - 1 tsp. garlic salt - 1/3 c. salt - 1 1/4 c. sugar - 1 tsp. oregano - 1 tsp. chili powder - 7 (6 oz.) cans tomato paste - 8 to 10 bay leaves Directions: - Make juice from tomatoes (8 to 10 quarts juice). - Cook onions and green peppers until tender. - Put into blender and puree. - In a large pot put tomato juice, onions and green peppers; add oil, olive oil, black pepper, celery salt, garlic salt, salt, sugar, oregano and chili powder. - Cook for 45 minutes. - Add tomato paste and bay leaves. - Simmer for 1 hour. - Put in jars and seal.
Scrambled Eggs Ingredients: - 2 eggs, lightly beaten - 1 tablespoon snipped chives - Salt and pepper - 1 tablespoon unsalted butter Directions: - Add salt and pepper and chives to eggs. - In a small skillet, slowly melt butter over low heat. - When foaming subsides, add the eggs and stir continuously over very low heat until the eggs form into a soft creamy mass. - When they have almost entirely congealed, remove skillet from heat and continue to stir until silky velvet small curds are formed. - Serve immediately.
Dianne'S Brunswick Stew Ingredients: - 1 whole chicken - 1 large onion, minced - 2 cans whole tomatoes - 1 can butter beans (small or frozen) - 1 Tbsp. Worcestershire sauce - juice of 1 lemon - sausage (small quantity) - 5 to 6 medium potatoes - 2 cans corn or frozen corn - butter - hot sauce - salt and pepper to taste Directions: - Cook chicken in water. - When done, debone and cut into small pieces. - Reserve broth. - Brown sausage in large pot. - Add onion. As the onion and sausage cook, begin adding the whole tomatoes, corn, butter beans and potatoes. - Add 2 cups of chicken broth and the chicken, in small pieces. - Once all ingredients are in the pot, simmer for 3 to 4 hours, uncovered. - Add to your taste, Worcestershire sauce, lemon juice, salt and pepper. - Catsup can also be added if a sweeter stew is preferred and/or as much hot sauce as desired. - More broth can also be added as the stew simmers, depending on how thick you desire the stew.
Cooked Beans Ingredients: - 1 pound dried beans or chickpeas - 3 tablespoons plus 1.5 teaspoon kosher salt - 1 onion, halved - few sprigs thyme - 1 garlic clove, smashed - 1 bay leaf, optional Directions: - Brine the beans: Place the beans in a large bowl with the 3 tablespoons of salt and water to cover by several inches. Let sit overnight or for 10 to 12 hours. Drain and rinse. - Place beans in a large pot with the remaining salt, the onion, thyme, garlic, and bay leaf. Cover with water by several inches. Bring to a boil, then reduce heat so water is gently simmering. Simmer until beans are cooked through, 45 minutes to 1 hour (or longer), adding water as necessary to ensure the beans are covered. Let beans cool in their cooking liquid. Store beans in their cooking liquid in fridge for a week or so. Store in freezer for months.
Grits Casserole Ingredients: - 1 qt. milk - 1/2 c. butter - 1 c. regular grits (not quick grits) - 1/2 tsp. salt - 1/2 tsp. white pepper - 1/3 c. butter - 1 can chopped green chilies - 4 oz. grated Cheddar Jack cheese - 1/3 c. grated Parmesan cheese Directions: - Bring milk, grits and 1/2 cup butter to boil, stirring constantly. Continue cooking until consistency of oatmeal, about 5 to 8 minutes. Remove from heat and add salt and pepper. Beat well with a slotted spoon. Add cheese, chilies and 1/3 cup butter, stirring carefully until butter is melted and blended. Pour into prepared casserole dish; sprinkle evenly with grated Parmesan and bake at 350° for 45 minutes to an hour.
Artichoke Dip Ingredients: - 2 cans artichoke hearts, drained - 2 tsp. minced garlic - 1 c. Parmesan cheese - 1 c. mayo Directions: - Mix together and refrigerate. - When ready to serve, put under broiler until bubbly and brown. - Serve with Tuscany Toast or any hard crackers.
Easy Fruit Salad Ingredients: - 1 (10 oz.) can pineapple chunks - 1 (29 oz.) can apricot halves - 3 or 4 bananas, sliced - 3.4 oz. pkg. instant pudding (vanilla or lemon) Directions: - Chill fruit. - Drain, reserving 1 cup. - Combine the juice with the dry pudding to form a dressing. - Pour over fruit and stir lightly. - Chill until served. - Keeps well 24 hours.
English Tea Cookies Ingredients: - 2 1/4 c. self-rising flour - 1 1/4 tsp. nutmeg - 1 1/4 c. sugar - 2/3 c. margarine - 2 large eggs - 1/2 c. milk - 1 Tbsp. confectioners sugar - 1/4 c. raisins Directions: - Sift the first 5 ingredients together. - Add margarine. - Cut mixture until it looks like coarse meal. - Combine eggs and milk; stir into flour mixture. - Drop by teaspoon onto greased cookie sheet. - Dust with confectioners sugar; put a raisin on top of each one. - Bake for 9 minutes at 375°, or until edges are lightly browned.
Sheer Delight Ingredients: - 2 large cottage cheese - 2 large Cool Whip, thawed - 1 large lime jello (dry) - 1 large can fruit cocktail, drained Directions: - Stir all together. - Serve after 1 hour's refrigeration. - Serves 12 or more.
Slow Cooker Adobo Chicken Ingredients: - 1 small sweet onion, sliced (optional) - 8 garlic cloves, crushed - 3/4 cup soy sauce - 1/2 cup vinegar - 1 (3 lb) whole chickens, cut into pieces Directions: - Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.
Chicken Casserole Ingredients: - 8 cooked, deboned chicken breasts, chopped - 4 Tbsp. chopped onions - 1 1/2 c. mayonnaise - 1 c. chopped celery - 2 cans cream of chicken soup - 1 c. corn flakes, crumbled up Directions: - Mix well and top with corn flakes. - Bake at 350° for 45 minutes.
Cedar Plank Teriyaki Salmon Ingredients: - 1 1/2 lbs salmon fillets - 1 cedar plank - 1 1/2 cups Yoshida gourmet sauce - 1 tablespoon sesame seeds - 2 cups green onions (chopped) Directions: - Soak cedar plank for about 2 hours. - Marinate salmon for 2 hours in Yoshido's gourmet sauce or Kikkoman teriyaki sauce. - Heat grill to medium heat, leaving the center burner off. - Close grill and cook for about 10 minutes or until the meat flakes easily with a fork. - Top with a drizzle of gourmet or teriyaki sauce, chopped green onions and sesame seeds. - Enjoy! - Oh and if you get the chance, please tell me how you like it!
Old Fashioned Sugar Cookies Ingredients: - 1 c. oleo - 1 c. vegetable oil - 1 c. sugar - 1 c. powdered sugar - 1 tsp. vanilla - 2 eggs - 4 c. flour - 1 tsp. soda - 1 tsp. cream of tartar - 1 tsp. salt Directions: - Cream the oleo, oil, sugar, powdered sugar and vanilla. - Add the eggs. - Sift and add the flour, soda, cream of tartar and salt. Roll in little balls. - Press down. - Sprinkle with sugar. - Bake at 375° for 5 to 7 minutes on greased cookie sheet.
Visalus Banana Muffin Ingredients: - 3 large bananas - 1/4 cup body by vi protein shake mix - 1 egg - 1/4 cup apple juice - 1/3 cup margarine - 1 teaspoon baking soda - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 1/2 cups multigrain flour Directions: - Mash bananas - Add Protein Shake and slightly beaten egg. - Add melted margarine - Mix dry ingredients and add to mixture. - Add to mini muffin cups. - Bake 10 to 12 minutes at 375 degrees.
Pearl'S Rolls Ingredients: - 1 c. hot water - 1/2 c. Crisco - 1/4 c. sugar - 1 tsp. salt - 1/2 c. cold water - 1/4 c. warm water - 1 pkg. yeast - 4 c. flour Directions: - Mix the first two ingredients, then add yeast with water and let stand. - Add sugar, salt, 1/2 cup cold water and 1/4 cup warm water to hot water and Crisco mixture. - Add yeast and flour. Knead lightly. - Set aside to rise until double in bulk.
Cheesy Chipotle Sour Cream au Gratin Potatoes Ingredients: - 4 cups ORE-IDA Diced Hash Brown Potatoes - 1 can (10-3/4 oz.) condensed cream of celery soup - 1 pkg. (8 oz.) KRAFT Shredded Cheddar & Monterey Jack Cheeses - 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream - 1/4 cup chopped onions King Sooper's 1 lb For $0.99 thru 02/09 - 1 chipotle pepper in adobo sauce, chopped - 2 plum tomatoes, chopped Directions: - Heat oven to 350F. - Mix ingredients. - Spoon into 2-qt. - casserole sprayed with cooking spray. - Bake 55 min. - to 1 hour or until heated through and golden brown around edges.
Poppy Seed Chicken Ingredients: - 2 pkg. whole chicken breasts, deboned and deskinned - 2 cans cream of chicken soup - 1 (8 oz.) carton sour cream - 2 c. Ritz crackers, crumbled - 1 stick butter - 2 Tbsp. poppy seed Directions: - Boil chicken until done. - Debone and deskin. - Cut chicken into small pieces, then add soup, sour cream and poppy seed. - Spread into 9 x 13-inch pan. - Mix crackers and melted butter together and sprinkle over mixture. - Bake at 350° for 30 minutes.
Pepper Steak Ingredients: - 1-1/2 lbs (.7 kg). sirloin steak cut into 1/2" strips - 1 tbsp (15 ml) paprika - 2 garlic cloves, crushed - 2 tbsp (30 ml) margarine - 1 cup (225 ml) sliced onions - 2 bell peppers (red/green) cut into strips - 2 large tomatoes, diced - 1 cup (225 ml) beef broth - 1/4 cup (60 ml) water - 2 tbsp (30 ml) cornstarch - 2 tbsp (30 ml) soy sauce - hot cooked rice or noodles Directions: - Sprinkle steak with paprika and allow to stand while preparing other ingredients. - Cook steak and garlic in butter until meat is brown. - Add onions and green peppers. - Continue cooking until vegetables are softened/wilted. - Add tomatoes and broth. - Cover and simmer about 45 minutes. - Blend water with cornstarch and soy sauce. - Stir into steak and cook until thickened. - Serve over rice or noodles.
Marmite Mince Ingredients: - 1 tablespoon butter - 2 small onion, diced - 1 pound lean ground beef - 4 teaspoons yeast extract spread, e.g. Marmite/Vegemite - 2 1/2 cups sliced fresh mushrooms - 1 teaspoon paprika - 2 cubes beef bouillon - 2 tablespoons brown gravy mix - 1 cup water Directions: - Melt the butter in a wok over medium heat. Add the onions, and fry until soft. Crumble in the ground beef; cook and stir until evenly browned. Push all of the beef and onion out to the sides, leaving a pool of butter in the center. Add the yeast spread to the pool, and mix until dissolved. Stir into the ground beef. - Mix in the paprika, and bouillon cubes. The mixture will start to become sticky and bind together. Mix in the water and gravy mix. It will be sticky at first. Just stir and bring to a simmer, and it is ready to serve.
Tiny Meatballs Ingredients: - 1 1/2 lb. ground chuck - 1 egg slightly beaten - 1 tsp. salt - 1/2 cup bread crumbs - 1/2 cup milk Directions: - Mix together and shape into small balls and put in shallow pan. - Dredge with 1/4 cup vegetable oil. - Bake at 350 degrees for 30 minutes. - While bake prepare sauce.
Baked Beans Ingredients: - 1 (2 lb.) can pork and beans - 1 small onion, chopped - 1 small bell pepper, chopped - 1/4 c. brown sugar - 2 tsp. mustard - 2 tsp. ketchup Directions: - Mix all ingredients. - Bake 40 minutes at 350°. - If beans are very dry, add a little water.
Black-Eyed Pea Soup With Hamburger Ingredients: - 1 lb lean bulk turkey sausage or 1 lb pork sausage (such as Jimmy Dean) - 1 lb lean ground beef - 1 large onion, diced - 4 cups water - 3 (15 ounce) cans black-eyed peas, rinsed and drained - 1 (28 ounce) can diced tomatoes, with canning juices - 1 (10 ounce) can diced tomatoes with mild green chilies, undrained (such as Ro-Tel) - 1 (4 ounce) can chopped green chilies - 4 beef bouillon cubes - 4 teaspoons molasses - 1 teaspoon Worcestershire sauce - 3/4 teaspoon garlic salt - 1/2 teaspoon salt, to taste - 1/4 teaspoon pepper, to taste - 1/4 teaspoon ground cumin Directions: - In a large stockpot, brown sausage and beef with onion until no longer pink; drain off fat. - Return meat and onions to the same pot and add all remaining ingredients. - Bring to a boil, then reduce heat to a simmer, cover, and let simmer for 45 minutes.
Sesame-Ginger Steak Salad Ingredients: - 1 beef top sirloin steak (1 pound) - 1/2 cup sesame ginger vinaigrette, divided - 1/4 teaspoon salt - 1/4 teaspoon coarsely ground pepper - 1 package (10 ounces) hearts of romaine salad mix - 4 radishes, thinly sliced - 3 green onions, thinly sliced - 1 cup sliced English cucumber - 1 cup fresh snow or sugar snap peas - 1 cup grape tomatoes - 1/4 cup minced fresh cilantro Directions: - Brush steak with 2 tablespoons vinaigrette; sprinkle with salt and pepper. Cook steak in a large skillet coated with cooking spray over medium-high heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes before slicing. - Divide salad mix among four plates. Top with radishes, onions, cucumber, peas, tomatoes and cilantro. Arrange sliced steak over salads; drizzle with remaining vinaigrette.
Aunt Elvira'S Lunch Box Pickles Ingredients: - 25 to 30 cucumbers - 8 large onions - 2 large red sweet peppers - 1/2 c. salt - 5 c. cider vinegar - 5 c. sugar - 2 Tbsp. mustard seed - 1 tsp. turmeric Directions: - Slice cucumbers and add the next 3 ingredients; let set 3 hours. - Drain and then add last 4 ingredients. - Cook until good and hot (do not boil). - Put in hot jars with lids. - Makes 14 pints.
Tuna Canoes Ingredients: - 6 ounces chunk light tuna in water or Bumble Bee Chunk White - 1 tablespoon lemon juice - 2 stalks celery - 1 green onion medium, thinly sliced - 1 tablespoon fresh parsley chopped - 4 tablespoons mayonnaise - 3 Italian rolls smalls oval or oblong Directions: - Open can, discard lid. - Hold a small wire mesh strainer or colander over an empty sink; dump can of tuna into strainer, hold over sink until all of the liquid has drained. (To be sure all of the liquid has drained, gently press on tuna in strainer with the back of a spoon.) - Place tuna in a medium bowl; flake into small pieces with a fork. - Sprinkle with lemon juice, toss gently. - Mince 1 stalk celery into small pieces. - Add minced celery, sliced onion and parsley to tuna; stir in mayonnaise until evenly mixed. - Cut one-quarter of the top off of each
Chocolatines Ingredients: - 3 cups all-purpose flour - 1 1/2 cups unsweetened cocoa powder (not Dutch-process) - 1 tablespoon baking powder - 1/2 teaspoon salt - 3 sticks (1 1/2 cups) unsalted butter, softened - 2 cups sugar - 2 tablespoons dark rum - 2 large eggs Directions: - Preheat oven to 325F. - In a bowl whisk together flour, cocoa powder, baking powder, and salt. - In another bowl with an electric mixer beat together butte and sugar until light and fluffy and beat in rum. - Beat in eggs, 1 at a time, beating well after each addition, Gradually beat in flour mixture and beat just until dough is blended well. - Form scant 1/4-cup measures of dough into balls and arrange about 3 inches apart on lightly greased baking sheets. - Bake cookies in middle of oven in batches until tops begin to crack, about 15 minutes, and transfer with a metal spatula to racks to cool.
Sour Cream-Lemon Pie Ingredients: - 1 cup sugar - 3 12 tablespoons cornstarch - 12 cup fresh lemon juice - 1 tablespoon grated lemon peel - 3 egg yolks, lightly beaten - 1 cup milk - 14 cup butter - 1 cup sour cream - 1 pie pastry shells, baked (9 inch) - 1 cup heavy cream, whipped - lemon twist (to garnish) Directions: - Combine first 6 ingredients in a heavy saucepan; cook over medium heat until thick. - Stir in butter and cool mixture to room temperature. - Stir in sour cream; pour into pie shell. - Cover with whipped cream and garnish with lemon twists. - Store in refrigerator.
Wheat, Corn Or Other Rolls Ingredients: - 5 c. flour may substitute 2 c. for cornmeal, wheat or other flour - 1 tsp. soda - 3 tsp. baking powder - 1 tsp. salt - 4 Tbsp. sugar or honey - 1 c. shortening - 2 c. buttermilk - 2 pkg. yeast dissolved in 4 Tbsp. warm water with 1 tsp. sugar Directions: - Mix dry ingredients cut in shortening then add buttermilk and yeast. Mix well. At this time you may 1. make them out like biscuits and bake 2. place in bowl and let rise until double punch down and make out in to rolls let rise then bake. 3. Refrigerate in covered bowl for up to 2 weeks.
Gooey Butter Cookies Ingredients: - 1 (8 ounce) package cream cheese - 1/2 cup butter, softened - 1 egg - 1/4 teaspoon vanilla extract - 1 (18.25 ounce) package yellow cake mix - 1/4 cup confectioners' sugar Directions: - Preheat oven to 350 degrees F (175 degrees C). - In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1inch balls and roll the balls in the confectioners' sugar. Place 1 inch apart onto an ungreased cookie sheet. - Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Chicken Casserole & Sage Biscuits Recipe Ingredients: - 2 c. chicken (or possibly 2 cans) - 1/2 carton lowfat sour cream - 1 can cream of chicken soup - 1 sm. onion, minced Directions: - Combine chicken, lowfat sour cream, chicken soup and 1 onion. - Place in buttered casserole. - Sift first 7 ingredients of Biscuit Topping together and add in salad oil and lowfat milk. - Shape into bite-sized balls and roll in 1 c. bread crumbs. - Dip balls in 1/4 c. melted butter. - Bake at 425 degrees for 20-25 min. - Serve topped with 1 can cream of chicken soup and 1/3 carton lowfat sour cream combined and heated.
Vegetable Casserole Ingredients: - 2 cans Veg-All, drained - 1 can water chestnuts, chopped - 1 c. mayonnaise - 1 c. shredded cheese - 1 pkg. herbed stuffing mix - salt and pepper to taste - butter Directions: - Mix all ingredients - except - stuffing - mix - and - butter. Pour in greased casserole dish. - Top - with stuffing mix and dot with butter. - Bake at 350° for 25 to 30 minutes until browned.
The Lobster Pot Restaurant'S Crab Cakes Ingredients: - 1 lb lump crabmeat, drained - 1 teaspoon Old Bay Seasoning - 4 tablespoons mayonnaise - 3 ounces breadcrumbs - 3 1/2 ounces monterey jack cheese, shredded - 1 tablespoon baking powder - 2 eggs - 3 tablespoons fresh parsley, chopped - quickly wilted - 1 1/2 ounces green peppers, chopped - 1 ounce celery, finely diced - 3/4 ounce scallion, finely diced Directions: - Mix Old Bay and mayonnaise. - Add crab meat and fold in to mayo mix. - Add wilted veggies, parsley, and breadcrumbs: mix. - Add cheese, baking powder, and eggs. - Combine well but don't over mix. - Broil cakes until golden brown and heated through.
Fruit Salad Ingredients: - 1 (15 oz.) can pineapple (in heavy syrup) - 1 (11 oz.) can mandarin orange segments - 1 c. coconut - 1 c. pecan pieces - 2 c. marshmallows - 8 to 16 oz. sour cream Directions: - Drain pineapple and mandarin orange segments. - Place in mixing bowl. - Add coconut and pecan pieces. - Fold in sour cream. - Start with 8 ounces of sour cream. - Add more sour cream to your liking or taste. - Refrigerate 4 to 8 hours.
Sausage Breakfast Casserole Ingredients: - 2 1/2 c. croutons (1 box) - 1 lb. pork sausage - 1 1/2 c. (6 oz.) shredded Longhorn cheese - 6 eggs, beaten - 2 c. half and half (2% milk can be used) - 1 tsp. salt Directions: - Place croutons in greased 13 x 9 x 2 casserole. Cook sausage until brown, crumble and drain well. Spoon over croutons. Sprinkle with cheese. Combine eggs, milk or cream and salt. Pour over cheese. Cover and chill overnight. Remove from refrigerator 15 minutes before baking. Bake at 350° uncovered for 45 minutes or until set. Serves 8.
Blt Deviled Eggs Ingredients: - 6 eggs - 3 slices bacon - 1/4 cup mayonnaise - 2 cherry tomatoes, seeded and minced - 1 tablespoon dried parsley - salt and freshly ground black pepper to taste Directions: - Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. - Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble bacon when cool enough to handle. - Cut eggs in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in crumbled bacon, mayonnaise, tomatoes, and parsley. Season with salt and pepper. - Arrange egg white halves on a serving platter; spoon yolk mixture into egg whites. Refrigerate, covered, until ready to serve.
Hibiscus Tea Lemonade Ingredients: - 2 hibiscus tea bags - 2 cups hot water - COUNTRY TIME Lemonade Flavor Drink Mix - 2 cups cold water Directions: - Place tea bags in 1-qt. - heatproof pitcher. - Add hot water; let stand 10 min. - Remove tea bags; discard. - Measure drink mix to 1-qt. - line inside cap. - Add to tea along with the cold water; stir. - Refrigerate 2 hours or until chilled. - Serve over ice.
Gnocchi (Potato Dumpling) Ingredients: - 5 white potatoes (medium) - 1 1/2 c. flour - 1 egg - salt - Parmesan cheese Directions: - Cook potatoes; drain and mash. - Let the potatoes cool. - Add the egg and mix well. - Add all flour until stiff enough to handle without sticking.
All-In-One Hot Dish Ingredients: - 1 or 2 lb. hamburger - onion - salt and pepper to taste - potatoes, cut up - 1 can corn - 2 cans cream of mushroom soup - 1 can vegetable beef soup - 1 can mushrooms, if desired Directions: - Brown hamburger and onion. - Add salt and pepper. - Put into large casserole dish. - Add 2 potatoes (cut up) for each person being served. - Add corn, cream of mushroom soup and vegetable beef soup. - Add mushrooms (if desired). - Bake uncovered at 350° for 1 1/2 to 2 hours.
Betty Crocker'S Classic Chicken Broth Ingredients: - 5 lbs hen or 5 lbs stewing chicken, cut up - 3 quarts cold water - 1/3 cup diced carrot - 1/3 cup chopped celery - 1/3 cup chopped onion - 1 teaspoon minced fresh parsley - 2 teaspoons salt Directions: - Place in a kettle the chicken and cold water; cover and bring is slowly to boil. - Remove scum and add the remaining ingredients. - Cover and simmer gently for 3 hours, removing the scum occasionally. - Strain, chill, remove fat, and strain again. - Store in covered jars in refrigerator; the layer of fat on top will help preserve the stock, but it must be skimmed off before heating stock for use in soups and sauces. - Optional, to clarify stock: for each quart, beat together 1 egg white and 1 Tbsp cold water; add with pieces of broken egg shell, stirring until stock boils; boil for 2 minutes then let stand off heat for 20 minutes; strain through double cheesecloth.
Special Cabbage Slaw Ingredients: - 1 large cabbage head - 1 large onion - 3/4 c. vinegar - 1 c. sugar - 1 tsp. salt - 3/4 c. salad oil Directions: - Grate cabbage and onion. - Mix together in large bowl. - Boil together vinegar, sugar, salt and salad oil. - Pour the boiling mixture over the cabbage and onion, but do not touch it. - Leave as is for 1 1/2 hours, then mix or toss together. - Store in covered container in refrigerator at least 12 hours before serving. - This will keep quite awhile in refrigerator. - Great with barbecue and baked beans.
Sea Room Spread Ingredients: - 8 ounces softened cream cheese - 12 ounces tuna (drained) - 1 teaspoon liquid smoke (or to taste) Directions: - Combine all ingredients chill and serve with captain wafer crackers.
Sweet-Sour Turkey Salad Ingredients: - 1 14 cups peaches or 1 14 cups apricot fruit spread - 2 tablespoons cider vinegar - 1 tablespoon reduced-soduim soy sauce - 18 teaspoon ground ginger - 6 cups torn mixed greens - 6 ounces boneless cooked turkey breast, cup into thin bite-size strips (about 11/4 cups) - 1 (11 ounce) can mandarin oranges, section drained or 2 medium oranges, sectioned - 1 cup broccoli floret - 1 cup cauliflower floret Directions: - For dressing, in a small saucepan stir together spreadable fruit, vinegar, soy sauce, and ginger.n Cook and stir over low heat until bubbly. - Remove from heat. - Set aside to cool slightly. - In a large mixing bowl toss together greens, turkey breast, orange sections, brocolli, and cauliflower. - Divide salad among 4 plates. - Drizzle with dressing.
Dill Dip For Raw Vegetables Ingredients: - 8 oz. real mayonnaise - 8 oz. sour cream - 4 tsp. minced dry onion - 4 tsp. parsley flakes - 1 1/2 tsp. dill weed - 1 1/2 tsp. beau monde seasoning Directions: - Mix together and chill. - Serve with cold raw vegetables.
Corn Casserole Ingredients: - 1 can whole kernel corn - 1 can creamed corn - 1 (8 oz.) carton sour cream - 1 egg - 1 pkg. Jiffy corn muffin mix - 1 small onion, diced - salt and pepper - dried parsley Directions: - Combine and stir. - Bake in 8 x 8-inch casserole in 350° oven for 45 minutes.
Graham Bread Ingredients: - 2 cups milk - 2 tablespoons cider vinegar - 1 12 cups graham flour - 2 cups flour - 12 cup brown sugar, packed - 12 cup molasses - 2 teaspoons baking soda - 1 teaspoon salt Directions: - Combine milk and cider vinegar; let stand 5 minutes. - Blend all ingredients together until thoroughly combined either by hand or using a heavy duty mixer. - Pour batter into 2 greased and floured 9x5-inch loaf pans. - Bake at 350F for 30-35 minutes until a wooden pick inserted near the center comes out clean. - Cool in pan 10 minutes before removing to rack to cool completely.
Zucchini Bread Ingredients: - 3 c. flour - 1 tsp. salt - 1 tsp. baking powder - 2 tsp. baking soda - 2 tsp. cinnamon - 3 eggs - 1 c. oil - 2 c. sugar - 2 c. grated zucchini - 2 tsp. orange peel - 2 tsp. vanilla Directions: - Sift dry ingredients. - Beat eggs and remaining ingredients together. - Stir in dry ingredients. - Add 1 cup nuts. - Mix well, bake at 350° for 45 minutes in 2 greased loaf pans. - Let cool in pan.
Earthquake Cake Ingredients: - 1 c. pecans, chopped - 1 c. flaked coconut - 1 (18 1/4 oz.) German chocolate cake mix - 1 (8 oz.) cream cheese - 1 stick margarine - 1 lb. powdered sugar - 1 tsp. vanilla extract Directions: - Spray a 9 x 13-inch pan with nonstick vegetable spray. - Mix together pecans and coconut. - Spread in bottom of pan and set aside.
Cantonese Congee With Chicken Ingredients: - salt - oil - 1cup of long grain rice - 4lb of dark meat or whole chicken cut up into pieces - dried scallops - ginger - scallion - lettuce - sesame oil - white pepper Directions: - - thoroughly wash/rince the rice, then add some salt and oil to marinate the rice. Leave it for 30min to 1hr. - - let dry scallops soak in hot water for 15min, then shred with hands - - chop up the chickens into bite size pieces and marinate with just salt during the 1st hour when rice is cooking - - put 1cup of rice to 10-11cups of water and set to boil. Once it has boiled, let it simmer in medium/low heat. - - after 1hr, put the chicken pieces in and cook for another 1 and half hour. - - after the 1.5hrs of cooking, the congee should be ready to serve. Garnish with julienne ginger, lettuce and finely chopped scallion. Season with white pepper and sesame oil.
Cabbage Casserole #1 Ingredients: - 5 c. shredded cabbage * - 1 can mushroom soup - 1 can milk - 1 lb. ground beef - 1/2 c. chopped onion - 1/2 c. chopped celery - 1 tsp. salt - 1 c. instant rice Directions: - Brown meat, celery, - onion and salt. - In a kettle, cook cabbage for 5 minutes. - After it starts boiling, drain and add meat mixture. - Add rice. - Put in casserole dish. - Bake at 350° for 1 hour.
Delicious Cheese Ball Recipe Ingredients: - 1 jar English cheddar cheese - 1 jar blue cheese - 2 (8 ounce.) Packages cream cheese - 2 teaspoon grated onion - 2 teaspoon Worcestershire sauce - Walnuts, if making ball Directions: - Mix all ingredients except walnuts with hands. - Chill. - Form into ball; roll in finely minced walnuts or possibly store in crocks. - NOTE: Serve with onion melba rounds. - Cheese ball keeps better in crocks without nuts.
Grilled Lamb and White Bean Salad Ingredients: - 3 lamb chops, 1 inch thick - salt and pepper - 1 large yellow bell pepper, quartered and seeded - 1 large red onion, quartered - 13 vinaigrette dressing - 1 (15 ounce) can white beans - 4 cups torn endive or 4 cups chicory lettuce, leaves Directions: - Prepare hot barbecue or grill. - Season lamb with salt and pepper. - Brush bell pepper and onion with about a tablespoon of the dressing. - Place chops and vegetables on grill and cook, turning once or twice, until vegetables are lightly charred on the outside and meat is browned but still pink inside. - Toss beans with 3 tablespoons of the dressing. - On a platter, make a bed of greens and top with beans. - Cut lamb off the bones and cut into strips. - Cut roasted vegetables into strips. - Arrange meat and vegetables over beans and drizzle with remaining dressing.
Prison Dip Ingredients: - 1 (8 oz.) pkg. cream cheese - 2 jars salsa (hot) - 2 pkg. Cheddar cheese, shredded - 2 pkg. Mozzarella cheese, shredded - 1/2 lb. hot sausage, crumbled - 1 pkg. pepperoni - 1 pkg. tortilla chips - 1 pkg. Polish sausage Directions: - Smear cream cheese in bottom of 13 x 9-inch pan. - Pour 2 jars of salsa over cream cheese. - Sprinkle Cheddar cheese on top of salsa. - Layer sausage, then pepperoni next. - Top with Mozzarella cheese. - Bake at 350° for 20 to 25 minutes. - Serve with tortilla chips and fried Polish sausage strips. - Delicious.
Louie Dressing (For Seafood Salads Or Reuben Sandwiches) Ingredients: - 1 cup mayonnaise (Use a good variety, not a diet substitute. Deli Mayonnaise (Recipe With Tutorial) is best.) - 2 tablespoons chili sauce (the red "cocktail sauce" type such as Homade or Heinz) - 2 tablespoons sweet chili sauce (We prefer Caravelle) - 1 lemon, juice of - 1/2 teaspoon seasoning salt - 1/2 teaspoon sugar - 1/2 teaspoon onion powder - salt & pepper, to taste Directions: - In a non-reactive bowl, mix mayo, red chile sauce, sweet chile sauce, seasoned salt, sugar, onion granules, and half the lemon juice. - Chill and allow to rest for 15 minutes. Taste and adjust with salt, pepper, and remaining lemon juice.
Pizza Casserole Ingredients: - 1/2 lb. ground meat - 1/2 lb. sausage - 1 onion - 2 c. noodles, cooked and drained - 1/2 tsp. oregano - Mozzarella cheese - 1 c. Cheddar cheese soup - 1 (8 oz.) can tomato sauce - salt and pepper to taste - 1 tsp. Italian seasoning - 1 tsp. basil - pepperoni Directions: - Saute onion (brown meat) and drain. - Add to this noodles, soup, tomato sauce and salt and pepper. - Sprinkle with Italian seasoning, oregano and basil. - Put Mozzarella cheese on top with pepperoni on it. - Bake at 350° for about 20 minutes. - Cool at least 5 to 7 minutes before serving.
snickerdoodles Ingredients: - 2 3/4 cup flour - 1 tsp baking soda - 1/2 tsp salt - 1/2 cup shortening - 8 tbsp unsalted butter, softened - 1 1/2 cup sugar - 3 tbsp sugar - 2 large eggs - 1 tbsp cinnamon Directions: - preheat oven to 350 - sift flour, baking soda and salt in a bowl - beat together butter and shortening. - add 1 1/2 cup sugar and beat until light and fluffy, about 5 minutes - add eggs one at a time, beating well after adding each. - add flour mixture and blend until smooth - mix 3 tablespoons sugar and the cinnamon. - roll dough into 1 1/2 in balls, roll in sugar/cinnamon mixture and flatten onto a cookie sheet - bake about 11 minutes. - cool
Shai Ma Irfeh( Cinnamon Tea) Ingredients: - 3 -4 cups water - 1 cinnamon stick - sugar - garnish - chopped walnuts Directions: - Combine water and cinnamon together in a teapot or any kind that is suitable. - Bring to a rolling boil for about 5 minutes. - Pour into tea cups, add sugar to taste and top with walnuts. - Enjoy!
Corn Bread Ingredients: - 2 eggs - 1 c. sour cream - 1/2 c. salad oil - 1 (7 oz.) can creamed corn - 1 c. cornmeal - 3 tsp. baking powder - 1 1/2 tsp. salt Directions: - Preheat oven to 375°. - Beat eggs, sour cream, oil and corn. Blend cornmeal, baking powder and salt. - Combine the two and mix well. - Bake 30 to 40 minutes in an 8 x 8 or 9 x 9-inch pan. - Serve warm. - Reheats very well.
Pain Persille(Parsley Bread) Ingredients: - 1 crusty loaf French bread - 6 Tbsp. butter - 1 tsp. finely minced garlic - 1/4 c. finely minced parsley - salt and freshly ground pepper Directions: - Preheat oven to 375°. - Split the loaf of bread in half lengthwise. - Melt the butter in saucepan and add the garlic, stirring. - Stir in the parsley and salt and pepper to taste and remove from the heat. - Spoon and brush one half of the bread with the mixture. - Cover with the second side, sandwich fashion. - Wrap the bread in a sheet of heavy-duty aluminum foil and bake 10 minutes or until piping hot.
Hamburgers Ingredients: - 1 1/2 lb. hamburger - 1/4 c. boiling water - beef bouillon cube - 1/2 tsp. Worcestershire sauce - 1/4 tsp. seasoned salt - 1/4 tsp. onion salt Directions: - Makes 8 patties. - I also add salt, pepper and garlic salt to each patty before frying.
Easy Chocolate Cake(Also A Lenten Cake!) Ingredients: - 1 1/2 c. King Arthur's flour - 1 c. sugar - 3 Tbsp. cocoa - 1 tsp. baking soda - 1/2 tsp. salt - 6 Tbsp. vegetable oil - 3 Tbsp. white vinegar - 1 tsp. vanilla - 1 c. hot water or strong cold coffee Directions: - Combine the flour, sugar, cocoa, baking soda and salt. - Add the vanilla, oil, and vinegar. - Pour the hot water or cold coffee over all. - Stir until well blended and pour in a 9 x 9-inch cake pan. Sprinkle with some chopped nuts. - Bake at 350° for 35 to 40 minutes.
Cheesy Ground Beef & Biscuit Bake Ingredients: - 1 lb. ground beef King Sooper's 1 lb For $3.99 thru 02/09 - 1 can (16.3 oz.) refrigerated flaky buttermilk biscuits - 1 cup TACO BELL Thick & Chunky Mild Salsa - 1/2 lb. (8 oz.) VELVEETA, cut up, divided Directions: - Heat oven to 350F. - Brown meat in large skillet; drain. - Separate dough into biscuits; cut each into quarters. - Combine with meat, salsa and half of the VELVEETA. - Spoon into 13x9-inch baking pan sprayed with cooking spray. - Bake 40 min. - Top with remaining VELVEETA; bake until VELVEETA begins to melt.
Chicken With Tomatoes Ingredients: - 1 cut up chicken - 3 Tbsp. olive oil - 1/2 lb. mushrooms - 1 bay leaf - 1/4 tsp. thyme - 3/4 c. chopped onion - 1 1/2 tsp. chopped garlic - 2 Tbsp. flour - 1/2 c. white wine - 1 c. crushed tomatoes - 3/4 c. chicken broth - 6 flat anchovies, chopped - 24 pitted green olives Directions: - Heat oil in skillet; fry chicken pieces. - Add mushrooms; continue cooking. - Add bay leaf, thyme and garlic, stirring so ingredients mix. - Cook approximately 12 minutes. - Sprinkle ingredients with flour; stir to blend. - Add wine, tomatoes and broth; stir and bring to boil in separate pan. - Pour over chicken in skillet. - Add anchovies; simmer for about 5 minutes. - Add olives; continue to cook 5 more minutes. - Yields 4 servings.
Sweet Potato Spoon Bread Ingredients: - 4 to 5 sweet potatoes - 1 c. milk - 4 eggs - 1/2 tsp. cloves - 1/2 tsp. cinnamon - 1 1/2 c. honey - 3/4 c. oil - 1/2 tsp. nutmeg - grated peel of 1/2 orange - grated peel of 1 lemon Directions: - Grate well scrubbed (not peeled) sweet potatoes. - Mix eggs and honey, then add oil. - Mix until smooth. - Add potato, grated orange and lemon peel in this mixture. - Add spices and mix well. - Pour into a well-greased baking dish and bake for 1 hour at 350°.
Breadsticks Ingredients: - 2 sticks oleo - 8 hot dog buns - 1 tsp. poppy seed - 1 tsp. seasoned salt - 1 tsp. garlic - 1 Tbsp. Parmesan cheese Directions: - Cut buns each into quarters. - Melt butter and put in shallow bowl or Pyrex dish. - Quarter; break lengthwise. - Dip top sides in oleo. - Place on cookie sheet, butter side up. - Sprinkle with seasonings. - Cool. - Store in airtight containers. - Makes 32 breadsticks.
Tracey'S Peanut Pie Ingredients: - 4 oz. cream cheese, softened - 1 c. powdered sugar - 1/3 c. peanut butter - 1/2 c. milk - 8 oz. Cool Whip - 9-inch pie crust (graham cracker) - 1 hot fudge topping (optional) Directions: - Beat cream cheese until fluffy. Set aside. - Beat powdered sugar, peanut butter and milk. - Fold in cream cheese and then fold in Cool Whip. - Spoon into pie crust and freeze. - Serve frozen with hot fudge sauce.
Party Mix Ingredients: - 1 1/2 c. butter or margarine - 1/4 c. Worcestershire sauce - 2 tsp. garlic salt - 2 tsp. onion salt - 2 tsp. celery salt - 1 lb. salted nuts - 2 (12 oz.) boxes Chex cereal - 2 bags pretzel sticks or small pretzels Directions: - Melt butter, then add seasonings. - Place remaining ingredients in a larger roaster or baking pan and pour butter mixture over all. - Mix well, then bake in oven, stirring occasionally. - Set oven at 250° and bake about 2 1/2 hours or until crisp. - Makes about 8 quarts.
Parmesan-Paprika Potatoes(Microwave Quick!) Ingredients: - 2 serving size redskin potatoes - 1/4 c. grated Parmesan cheese - 1 tsp. paprika - 1 Tbsp. dried parsley flakes - salt and pepper to taste - 1 Tbsp. safflower oil - 1/4 c. milk Directions: - Wash and remove eyes from the potatoes. Place in medium size serving bowl or small casserole. - Microwave 10 minutes. Check for doneness. - Using a fork and sharp knife, slice the potatoes in the serving bowl. Add all other ingredients and continue cutting through the potatoes with knife and mixing with the fork until a nice chunky, "buttery" look is achieved. - (It happens very quickly.) Roundly shape the top a little and garnish with paprika and parsley flakes. - Serves 2.
Vegan Peach Almond Crisp Ingredients: - 4 cups peaches, cut into wedges - 1/2 cup coconut oil (solid) - 1/2 cup brown sugar - 4 cups rolled oats - 1/2 cup chopped almonds - 1 pinch salt - 1 teaspoon ground cinnamon - 1/4+ cups gluten free oat flower - 1-3 tablespoons water or non-dairy milk Directions: - Preheat the oven to 350 degrees. Place the peaches in the bottom of an 8x8 glass baking dish. - In another bowl, combine the coconut oil, brown sugar, almonds, oats, salt, and cinnamon with a fork until small crumbs form. Add oat flour. Slowly add water or non-dairy milk as needed until large crumbs form. Place the crumble on top of the peaches with a sprinkle of cinnamon. - Bake 30-40 minutes (checking every 5 minutes after the first 30) until the fruit is fully baked and bubbling and the crumble is golden. Eat it all yourself directly out of the pan with a fork and a glass of champagne- I mean, serve at your next picnic!
Gluten Free Creamed Chipped Beef Or Turkey Ingredients: - 6 (2 ounce) packages beef (I use Buddig brand) or (2 ounce) packages turkey (I use Buddig brand) - 2 tablespoons rice flour - 2 tablespoons butter - 1 -2 cup milk (depending on how thick the sauce becomes) - 1 teaspoon onion powder - 1 teaspoon garlic powder - salt and pepper - gluten free bread or vans gf waffle Directions: - Prepare meat by slicing into 1/2" pieces, set aside. - In large frying pan met butter and then add flour. After flour has been incorporated, start adding the milk slowly and stir vigorously to prevent lumps. - Once the rue has reached your desired consistency, add the onion and garlic powders and the meat. - Warm the meat through and then serve over gluten free bread or Vans GF waffles.
Tequila-Chipotle Shrimp Ingredients: - 2 chipotle chiles in adobo - 3 tablespoons tequila - 2 tablespoons fresh lime juice - 1 tablespoon ketchup - 1 tablespoon adobo sauce, from chipotle can - 1 clove garlic, chopped - 2 teaspoons packed light brown sugar - 1/4 teaspoon salt - 3/4 lb medium shrimp, shelled and deveined (about 20) - 1 tablespoon olive oil Directions: - In blender, combine chipotles, tequila, lime juice, ketchup, adobo sauce, garlic, sugar and salt. - Blend until smooth. - Put shrimp in nonreactive bowl, pour mixture over, and marinate at room temperature for 30 minutes. - Strain shrimp. - Reserve marinade. - In a heavy skillet over high heat, add oil and swirl to coat. - Add shrimp and cook, tossing and stirring until just cooked through, about 2 minutes. - Transfer shrimp to serving dish. - Add reserved marinade to pan, bring to a boil, scraping pan often. - Cook for about 15 seconds. - Pour sauce over shrimp and serve immediately. - Serves 4.
Demi-Scones Ingredients: - 2 1/2 cups Flour - 1 Tbl Baking Powder - 1/4 Tsp Salt - 8 Tbl Unsalted Butter - 1/3 cup Sugar - 1/2 Tsp Cinnamon - 1/2 Tsp Cardamon - 1/4 Tsp Nutmeg - 1/4 Tsp Ginger - 2/3 cup Milk - 1/2 Tsp Vanilla Extract Directions: - Set oven to 425 degrees. Mix flour, baking soda, and salt in large bowl. Cut in butter. Add sugar and spices and mix. Add milk and vanilla and stir to combine. Rest in fridge for 20 minutes then cut into 12. Roll into spherical shapes and place of cookie sheet that has been lined with parchment. Bake 10-12 minutes or until bottoms are browned.
Chocolate Crunch Nests for Easter Ingredients: - 6 ounces light corn syrup - 6 ounces good dark chocolate, broken into pieces - 6 ounces butter - 5 ounces corn flakes - 3 ounces grated chocolate, milk or dark (optional) - 12 pint cream - 30 miniature chocolate eggs or 30 candy sprinkles Directions: - Melt the syrup, chocolate and butter together in double-saucepan or microwave. - Add the cornflakes and mix well, so that they are all well-covered. - Press into lightly-greased ramekins, or large muffin cups, and hollow up the sides into nest shapes. - There should be enough for 10 nests. - Leave to cool and set. - When set, turn them out by running a sharp knife round the edge of each nest. - For the filling, simply whip the cream and add the grated chocolate- you may need to add sugar to the cream if you are using fruit. - Decorate with mini-eggs.
Dried Wheat-Gluten Maple Butter Milk Rusks Ingredients: - 20 grams Dried wheat gluten - 20 grams Butter - 1 tbsp Maple syrup - 1 spoonful of the measuring spoon that comes with the package, or about 1 tablespoon Powdered milk or skim milk Directions: - Add the butter and maple syrup to a frying pan, stir continuously over a medium heat. - Then, reduce to low heat, when sprinkling in the powdered milk. - Stir to dissolve. - Add the dried wheat-gluten and mix it in, coating it in the maple buttermilk. - Transfer to parchment paper. - #Start preheating the oven to 160C! - Spread out the coated wheat-gluten pieces so that they don't stack up on one another. - Put them into the oven, bake for about 8~10 minutes. - They are done once they have turned a light golden brown! - Please check out the sister recipe "Maple Buttermilk Caramelized Sweet Potato".
Citrus Sangria Ingredients: - 1 Lime - 1 Lemon - 1 Orange - Bottle (1 L) white grape juice - Bottle (750 ml) soda water - Crushed Ice Cubes Directions: - cut lime, lemon and orange in half. Squeeze juice from one half of each; cut remaining halves into thins slices. - - In large pitcher, combine grape juice, soda water, lime, lemon and orange slices and juice. Fill glasses one-quarter full with crushed ice. Pour sangria and a slice of citrus into each.
Coffee Cake Ingredients: - 1/2 c. sugar - 1 tsp. cinnamon - 1 c. nuts - 2 1/2 c. sifted flour - 1 tsp. baking powder - 1/2 tsp. salt - 1/4 lb. butter or margarine - 1 c. sugar - 3 eggs - 1 tsp. vanilla - 1 c. sour cream (1/2 pt.) - 1 tsp. baking soda Directions: - Put the first 3 ingredients in dish and set aside. - Combine flour, baking powder and salt; set aside. - Put butter or margarine in mixing bowl. - Mix to soften. - Add sugar and mix together. - Add eggs, beating after each addition. - Add vanilla. - Mix together sour cream and baking soda. - First, add some flour mixture to mixing bowl, then sour cream, until they are all used up. - Pour half of batter into tube pan and sprinkle with nut mixture. - Add remaining batter and sprinkle with the rest of nuts. - Bake in a 350° oven for 1 hour.
Sloppy Joes Ingredients: - 1 lb. ground beef - 1 medium onion, chopped - 1 can Campbell's Italian tomato soup - 1/4 c. water - 2 tsp. Worcestershire sauce - 1/8 tsp. pepper Directions: - In a skillet, cook beef with onion until brown, stirring to separate meat. - Spoon off fat. - Add soup, water, Worcestershire sauce and pepper. - Heat through, stirring often. - Serve on buns.
Alabama Biscuits Ingredients: - 1 c. warm water - 1 pkg. dry yeast - 2 1/2 Tbsp. sugar - 1/4 c. melted shortening or margarine - self-rising flour Directions: - Dissolve yeast in 2 tablespoons warm water. - Place in a large bowl. - Add sugar and melted shortening; mix. - Add enough flour to make a soft dough. - Melt another 1/4 cup of shortening or margarine in a bread pan.