Datasets:
corbt
/
unlabeled-recipies

Dataset card Data Studio Files Community
recipe
stringlengths
78
999
Strawberry Banana Yogurt Pops Ingredients: - 1 c. vanilla-flavored nonfat yogurt - 1 Tbsp. granulated sugar - 1 c. partially thawed frozen strawberries or blueberries - 1 banana, sliced Directions: - In food processor, combine all ingredients and pulse until smooth. Pour mixture into 8 plastic ice-pop holders or 8 small Dixie cups. Place wooden ice cream sticks in each cup's center. Freeze for 4 hours.
Dijonnaise Potato Salad Ingredients: - 1 c. mayonnaise - 1/4 c. Dijonnaise creamy mustard blend - 2 Tbsp. vinegar - 2 Tbsp. chopped fresh dill or parsley - 1/2 tsp. salt - 1/4 tsp. pepper - 2 lb. red or brown potatoes, cooked and cubed - 1 c. sliced celery - 1/2 c. green onions - 1 can small olives (black) Directions: - In a large bowl, combine first 6 ingredients. - Stir in potatoes, celery and onions; olives, too! - Cover and chill. Makes 6 cups.
Horseshoe Cheese Sauce Ingredients: - 1/2 lb butter - 1/2 lb flour - 1 tablespoon salt - 1/4 teaspoon cayenne pepper - 1/4 teaspoon dry mustard - 1 quart milk - 1 cup milk - 3 tablespoons Worcestershire sauce - 2 1/2 - 3 lbs cheddar cheese - 1 pint beer Directions: - Melt butter, add flour and stir until smooth and bubbly whisk in milk. Add rest of ingredients except beer. Stir constantly until sauce is smooth and cheese is melted. Whisk in beer just before serving. - To Prepare shoe: toast a piece of Texas toast, top with meat (burger, bacon, turkey, whatever), put french fries on top of meat then ladle cheese sauce over top of sandwich.
Cheese Pennies Ingredients: - 1 c. flour - 1/2 lb. Cheddar (2 c. grated) - dash of Tabasco sauce - 1 stick butter, softened - dash of salt Directions: - Use pastry blender to combine ingredients. - Form mixture into balls about the size of small walnuts. - Freeze on a cookie sheet. When frozen, remove from cookie sheet and store in a freezer Ziploc bag in the freezer. - Remove the amount you wish to bake and place on a cookie sheet. - Bake at 425° for 10 to 12 minutes. Serve warm.
The Chewy Brownie Cookie Ingredients: - 2/3 c. Crisco shortening - 1 1/2 c. firmly packed light brown sugar - 1 Tbsp. water - 1 tsp. vanilla - 2 eggs - 1 1/2 c. all-purpose flour - 1/3 c. unsweetened baking cocoa - 1/4 tsp. baking soda - 1/2 tsp. salt - 2 c. semi-sweet chocolate chips (12 oz. pkg.) Directions: - Heat oven to 375°. - Combine Crisco, light brown sugar, water and vanilla in a large mixing bowl. - Beat at medium speed of electric mixer until well blended.
Nourishing Protein Bars Ingredients: - 2 cups almonds - 14 cup pumpkin seeds - 12 cup dates - 12 cup unsweetened dried shredded coconut - 12 cup almond butter - 12 teaspoon sea salt - 12 cup coconut oil - 1 tablespoon maple syrup - 2 teaspoons vanilla extract Directions: - Grind almonds through almond butter in food processor. - Melt coconut oil, add maple syrup and vanilla. - Add to food processor. - Pulse to coarse paste. - Spread in 8x8 pan. - Cool in fridge.
Clam Canapes Ingredients: - 8 oz. cream cheese - 8 oz. minced clams, drained - salt to taste - dash of red pepper - 3/4 tsp. Worcestershire sauce - 1 tsp. finely minced green onion - paprika Directions: - Whip the cheese with a fork. - Add clams and mix well. - Add remaining ingredients and whip well. - Place in refrigerator. - When ready to serve, heap generously on plain white salty crackers and bake at 300° for 20 minutes. - Sprinkle with paprika.
Maple-Glazed Baked Peaches Ingredients: - 4 large peaches - 1/3 cup (75 mL) pure maple syrup - 1/3 cup (75 mL) whipping (35%) cream - 2 tbsp (25 mL) finely chopped candied ginger - 8-inch (2 L) square baking dish, ungreased Directions: - Preheat oven to 400F (200C). - Peel peaches. - Cut into thick slices and place in baking dish. - Stir together maple syrup and whipping cream. - Drizzle over peaches. - Sprinkle with ginger. - Bake in preheated oven for 20 minutes or until peaches are tender and glazed with sauce. - Variation: - You can replace the peaches with pears.
Sweet Potato Hummus Ingredients: - 2 sweet potatoes, peeled - 1 (14 ounce) can garbanzo beans, drained and rinsed - 3 tablespoons lemon juice - 2 tablespoons olive oil - 2 tablespoons tahini - 1 teaspoon ground cumin - salt and ground black pepper to taste Directions: - Place sweet potatoes on a microwave-safe plate; cook in microwave until tender, about 15 minutes. Cut sweet potatoes into cubes. - Blend sweet potatoes, garbanzo beans, lemon juice, olive oil, tahini, cumin, salt, and pepper together in a food processor until desired consistency is reached.
Potato Frittata Ingredients: - 2 cups unpeeled sliced cooked red new potatoes - 1/2 cup finely chopped ham - 3 green onions, sliced - 1/2 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese - 6 eggs - 1/4 cup milk - 1/3 cup Miracle Whip Original Spread Family Dollar $3.50 thru 02/07 - 1/4 tsp. black pepper Directions: - Heat oven to 350F. - Combine potatoes, ham and onions; spoon into 9-inch pie plate sprayed with cooking spray. - Top with cheese. - Whisk eggs and milk in small bowl until blended. - Add Miracle Whip and pepper; mix well. - Pour over potato mixture. - Bake 25 to 30 min. - or until centre is set. - Let stand 10 min. - before cutting into wedges to serve.
Heirloom Tomato and Pickled Yellow Squash Salsa Ingredients: - 1/4 cup white balsamic vinegar - 1 5-oz. yellow squash, halved lengthwise and sliced 18-inch-thick - 1 16-oz. underripe heirloom tomato, cored and diced - 1/2 cup finely diced red onion - 1 1/2 Tbs. olive oil Directions: - Whisk together vinegar and 2 Tbs. - water in small bowl. - Add squash, season with salt (if desired), and let stand 10 minutes. - Meanwhile, stir together tomato, onion, and oil in bowl. - Drain squash well; stir into diced tomato mixture. - Season with salt and pepper, if desired. - Let stand 5 to 10 minutes.
Cumin Lavosh Ingredients: - 9 ounces all-purpose flour - 9 ounces whole wheat flour - 1 teaspoon cumin seeds, toasted and ground - 1 teaspoons whole cumin seeds, toasted - 1 teaspoon salt - 1 teaspoon baking powder - 1 1/2 ounces sugar - 4 ounces butter, cubed and softened - 1 cup buttermilk Directions: - Mix all dry ingredients together in the bowl of an electric mixer. - Cut in the soft butter with the paddle attachment until the mixture resembles coarse meal. - Add enough of the buttermilk to bring the dough together. - Turn over on counter, divide in half or quarter, wrap in plastic wrap and refrigerate overnight. - Roll into paper thin sheets with a rolling pin or with a pasta machine. - Sprinkle with kosher salt and pepper, and bake on baking sheet lined with parchment paper at 300 degrees in convection oven for about 12 to 15 minutes, or until golden brown.
Sugar And Spice Pecans Ingredients: - 1 lb. pecan halves - 3/4 tsp. salt - 1 tsp. cinnamon - 1 c. sugar - 1 egg white - 1 Tbsp. water Directions: - Beat egg white and water until frothy (not stiff). - Stir in sugar, salt and cinnamon. - Add pecans and stir well, until pecans are completely covered. - Spread nuts on a large baking sheet and bake at 200° for 45 minutes, stirring every 5 minutes. - (Best if removed from oven while stirring.) Remove from oven. - When cool, store in airtight container.
Glen'S Crunchy Pea Salad Ingredients: - 1 (16 ounce) package frozen peas, thawed - 1 cup chopped cauliflower - 1 cup diced celery - 1 cup slivered almonds - 1/4 cup sliced green onion - 1 cup ranch salad dressing - 1/2 cup sour cream - 1/2 teaspoon dill weed - 1/4 teaspoon salt - 1/8 teaspoon pepper - lettuce leaf (optional) Directions: - In a large bowl, combine the peas, cauliflower, celery, almonds, onions, salad dressing, sour cream, dill weed, salt and pepper. Cover and chill until serving. Serve on lettuce if desired. Enjoy!
Triple Chocolate Cake Ingredients: - 1 large box regular chocolate pudding, cooked - 1 pkg. Duncan Hines chocolate cake mix - 1 (8 oz.) pkg. chocolate chip morsels - 1 large container Cool Whip (optional) Directions: - Cook pudding as directed on package. - Mix in dry cake mix and stir until cake mix is all moist. - Pour into a lightly greased and floured 8 x 11-inch baking dish. - Sprinkle all the chocolate chips (morsels) over the cake batter. - Bake in a preheated 350° oven for 30 to 35 minutes. - Serve plain or with Cool Whip and enjoy!
Spiced Sesame Bars Ingredients: - 1/2 c. flour - 1/4 tsp. salt - 1/4 tsp. soda - 1/4 tsp. allspice - 1/4 tsp. mace - 1/2 tsp. cinnamon - 1 egg - 3/4 c. brown sugar - 3 Tbsp. melted butter - 1/4 c. sesame seed Directions: - Beat egg. - Add brown sugar and mix well. - Stir in butter. Sift in dry ingredients. - Sprinkle 1/2 seeds in bottom of greased 8-inch square pan. - Pour in batter and top with remaining seeds. Bake at 350° for 20 minutes.
Veggie Casserole Ingredients: - 2 cans mixed vegetables (Del Monte) - 2 c. Cheddar cheese - 1/2 c. mayonnaise - 1 pkg. Ritz crackers - 1/2 c. margarine - 1 tsp. sugar Directions: - Mix together veggies, cheese, sugar and mayonnaise. - Put into Pam-sprayed 9 x 13-inch pan. - Mix crackers and margarine. - Put on top of casserole. - Bake in a 350° oven for 30 minutes.
Cauliflower - Carrot - Broccoli Casserole Ingredients: - 1 head of cauliflower - 1 bunch of broccoli - 1 bag of carrots - 2 - 1/2 tablespoons butter or margarine - 1 teaspoon of dry mustard - 1 tablespoon flour - 1/2 cup milk - 1/2 to 1 cup of Velveeta Cheese, cut into cubes - salt and pepper to taste - Regular white or wheat bread, 6 to 8 slices cut up in small cubes - 1/2 cup butter melted Directions: - Preheat oven to 350°. Chop up all your vegetables. Bring to a boil and cook until tender. Melt 1/2 cup butter in a pan. Put bread cubes in the butter, making sure that all the cubes are covered good with butter. Set aside.
Corn and Black Bean Salad Ingredients: - 1 cup cooked corn kernels (see Micro-Tips) - 1 cup canned black beans, thoroughly rinsed and drained, or 1 cup dried beans cooked - 8 to 9 ounces ripe tomato, cored and cut 1/4-inch dice (1 cup) - 1 1/2 ounces peeled onion, finely diced - 1 cup lightly packed cilantro leaves, coarsely chopped - 1 to 2 jalapeno peppers, fresh or canned, seeded and very finely chopped - 2 tablespoons lime juice - 2 tablespoons olive oil - 1 teaspoon kosher salt, or more if using home-cooked beans - Freshly ground pepper to taste Directions: - Combine all ingredients. - Allow to stand for 1/2 hour. - Taste for salt and pepper.
Pork With Carrots And Peppers Ingredients: - 1 lb ground lean pork - 1 medium onion, halved and thinly sliced - 1 -2 carrot, cut into 2-inch matchstick pieces (about 2 cups) - 1/4 cup Worcestershire sauce - 1/4 cup soy sauce - 1/2 cup water - 1 -2 green pepper, quartered and thinly sliced (about 2 cups) - black pepper - 2 tomatoes, cut into wedges Directions: - In a non stick pan, over medium high heat, cook pork with onions and carrots until the pork is no longer pink. Drain off any fat. - Add in the soy, worchestershire and water and 1/2 of the green peppers. Cover and reduce heat to medium low. Simmer for 10 minutes. - Remove cover and add remaining peppers and season with black pepper. Stir and continue cooking until most of the liquid is evaporated, about another 10 minutes.
Banana Berry Smoothie Ii Ingredients: - 1 cup milk - 1 banana - 3 large strawberries - 1 tablespoon vanilla yogurt - 1 teaspoon honey Directions: - In a blender, combine milk, banana, strawberries, yogurt and honey. Blend until smooth. Pour into glass and serve.
Berry Crisp Ingredients: - 1 c. fresh or frozen raspberries - 1 1/2 c. fresh or frozen blueberries - 1 1/2 c. fresh or frozen dark sweet pitted cherries - 1/4 c. sugar - 2 Tbsp. cornstarch - 1 c. rolled oats (3 oz.) - 3 Tbsp. whole wheat flour - 1 tsp. ground cinnamon - 3 Tbsp. brown sugar, packed - 2 Tbsp. plus 2 tsp. butter - 2 Tbsp. orange juice Directions: - Preheat oven to 350°. - Lightly oil a 9-inch pie pan or spray with a nonstick cooking spray. - Place berries in a large bowl. Sprinkle with sugar and cornstarch. - Toss to coat berries. - Place in prepared pan.
Smart Turkey Waldorf Pitas Ingredients: - 1/4 cup Hellmann's(R) or Best Foods(R) Light Mayonnaise - 2 pita bread - 1/4 pound turkey - 1 apples medium, cored and sliced 1/4 inch thick - 2 tablespoons cranberries - 2 cups shredded lettuce Directions: - Evenly spread Hellmann's(R) or Best Foods(R) Light Mayonnaise inside pita, then fill with turkey, apple, cranberries and lettuce.
Vegan Caramel Sauce With Apples Ingredients: - 1 cup soymilk, vanilla - 34 cup brown rice syrup - 13 cup maple syrup - 3 tablespoons water - 2 tablespoons arrowroot - 1 tablespoon margarine, vegan (A brand like Earth Balance has no hydrogenated oils, contains no GMO's, and is gluten-free.) - 2 teaspoons vanilla extract - sliced apple Directions: - 1. - Combine soy milk, brown rice and maple syrups in a saucepan over medium heat until boiling (about 10 minutes.) - Whisk continuously to prevent sticking. - 2. - Mix water and arrowroot in a small bowl. - 3. - When the boiling mixture lightly coats the back of a spoon, add the mixed water and arrowroot. - Cook for 2 more minutes, whisking continuously. - 4. - Remove from heat and stir in vegan margarine and vanilla extract. - 5. - Cool and drizzle over apple slices.
Fruit Salad Ingredients: - 1 c. grapes (seedless), sliced in half - 1 c. miniature marshmallows - 1 c. pecans - 1 c. fruit cocktail - 1 c. coconut - 1 c. sweet cream Directions: - Mix all ingredients together. - Chill and serve.
Banana Split Dessert Ingredients: - 2 12 cups graham cracker crumbs - 12 cup butter, melted - 12 cup sugar - 3 large bananas - 12 gallon vanilla ice cream - 1 cup toasted pecans, chopped - 1 cup chocolate chips - 12 cup butter - 2 cups powdered sugar - 1 12 cups evaporated milk - 12 pint whipping cream, whipped, sweetened with - 14 cup powdered sugar Directions: - Mix crumbs, butter and sugar, reserve 1/2 cup for topping.Press into 9x13-inch pan or dish. - Slice bananas over crust. - Slice ice cream and layer evenly over bananas. - Sprinkle nuts over ice cream, press in and freeze. - Mix chocolate chips, butter, powdered sugar and milk. - Cook to boil, stirring until thick. - Cool. - Spread over frozen dessert. - Spread whipped cream over chocolate layer; sprinkle with reserved crumb mixture. - Freeze. - To serve, remove from freezer 1/2 hour before serving and cut into squares.
Spinach-Apple Salad With Maple-Bacon Vinaigrette Ingredients: - 1 tablespoon maple syrup - 1 teaspoon red wine vinegar - 1/4 teaspoon Dijon mustard - 1 tablespoon extravirgin olive oil - 1 tablespoon chopped fresh chives - 1/4 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 2 slices center-cut bacon, cooked and crumbled - 2 1/2 cups julienne-cut Granny Smith apple (about 1 apple) - 1/4 cup thinly vertically sliced red onion - 1 (6-ounce) package fresh baby spinach Directions: - Combine first 3 ingredients in a small bowl, stirring well with a whisk. Gradually add oil, stirring with a whisk until well blended. Add chives, salt, pepper, and bacon; stir with a whisk until well blended. - Combine apple, onion, and spinach in a large bowl. Drizzle with vinaigrette; toss to coat. Serve immediately.
Cream Pie Ingredients: - 1/2 c. sugar - 4 Tbsp. flour - 1/4 tsp. salt - 2 c. milk - 2 egg yolks, slightly beaten - 2 Tbsp. butter - 1 tsp. vanilla - 1 (9-inch) baked pie shell Directions: - Mix dry ingredients with a small amount of the milk. - Add rest of the milk. - Cook over boiling water (in a double boiler), stirring until thick. - Cover; cook for 15 minutes longer, stirring occasionally. - Add a small amount of the hot mixture to the egg yolks. - Pour back and cook a few minutes longer. - Add butter and vanilla. - Pour filling into baked shell. - Cool slightly; cover with meringue.
Potato Yeast Rolls Ingredients: - 2 c. milk - 1/2 c. cooked mashed potatoes - 1/2 c. sugar - 1/2 c. butter - 1/2 tsp. salt - 1 pkg. yeast - 5 1/2 to 6 c. flour - 1/2 tsp. baking soda - 1 tsp. baking powder Directions: - In - saucepan, - mix milk, mashed potatoes, sugar, butter and salt. - Heat - to - a boiling - point, - stirring constantly. Remove from - heat; pour in bowl. - Cool to 115°. - Dissolve the yeast in small amount of lukewarm mixture. - Allow to stand for 5 - minutes until foamy. - Add to potato mixture; sift together flour, - baking soda - and - baking - powder. Add - this to first mixture; - mix well. - Place - in - a greased bowl; cover and let rise 1 - hour. Then knead in 1/2 cup flour to make firm dough. Let rise - again; then make rolls. - Bake in 400° oven for 15 to 20 minutes.
Steak with Chimichurri Sauce Ingredients: - 3/4 cup finely chopped fresh Italian parsley (from about 1 large bunch) - 1/2 cup plus 1 tablespoon olive oil - 3 tablespoons fresh lemon juice - 2 1/2 tablespoons finely chopped garlic - 2 1/2 teaspoons dried crushed red pepper - 2 6-ounce beef tenderloin steaks (about 1 inch thick) Directions: - Place chopped parsley in small metal bowl. - Whisk in 1/2 cup olive oil, lemon juice, garlic and crushed red pepper. - Season to taste with salt and pepper. - Refrigerate at least 4 hours. - (Can be made 1 day ahead.) - Bring to room temperature before using. - Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. - Sprinkle both sides of steaks with salt and pepper. - Add steaks to skillet and cook until desired doneness, about 3 minutes per side for medium-rare. - Slice steaks crosswise and arrange on platter. - Spoon chimichurri sauce over and serve.
Colorful Tossed Salad Ingredients: - 1/4 cup thawed white grape juice concentrate - 3 tablespoons white wine vinegar - 2 teaspoons canola oil - 1/2 teaspoon salt - 1/4 teaspoon onion powder - 10 cups torn mixed salad greens - 8 large fresh strawberries, quartered - 1 kiwifruit, peeled and sliced - 2 tablespoons sliced green onion - 2 tablespoons chopped macadamia nuts, toasted Directions: - In a jar with a tight-fitting lid, combine the first five ingredients; shake well. Refrigerate until serving. Set aside 2 tablespoons of dressing. - Place the greens in a salad bowl and drizzle with remaining dressing. Top with strawberries, kiwi and onion; drizzle with reserved dressing. Sprinkle with nuts.
Herbed Tomato Soup Ingredients: - 1/2 c. chopped onion - 1 clove garlic, crushed - 1 Tbsp. butter - 2 (14 1/2 oz.) cans stewed tomatoes - 1 tsp. basil - 1 can chicken broth - 2 Tbsp. chopped parsley Directions: - In a medium saucepan, saute onion and garlic in butter until onion is soft. - Add tomatoes, basil, broth and parsley. Simmer 10 minutes. Cool for 10 minutes. - Place in blender container. Cover and blend thoroughly. - Return to saucepan. - Heat thoroughly. Garnish with additional parsley. - Makes about 5 cups.
Green Bean Casserole Ingredients: - 2 pkg. French green beans - 2 Tbsp. minced onion - 2 Tbsp. butter - 1 Tbsp. flour - 1 c. milk - 1 tsp. sugar - 1/2 c. grated cheese - 1 c. sour cream - corn flakes Directions: - Saute onion in butter. - Add flour and milk as for white sauce. Add sugar and cheese; let cheese melt. - Blend in sour cream. - Mix part of this mixture with drained beans. - Put in casserole dish; pour remaining sauce on top. - Cover with crushed corn flakes; dot with butter. - Bake at 400° for 15 minutes. - Heat thoroughly.
Red and Green Salad Ingredients: - 3 cups spinach - 3 cups romaine lettuce - 1 cup almonds, toasted - 1 (12 ounce) package craisins - 1 small red onion - 4 ounces feta cheese - 10 slices bacon, fried, drained, crumbled - 34 cup sugar - 12 cup red wine vinegar - 34 teaspoon garlic - 12 teaspoon salt - 12 teaspoon paprika - 12 teaspoon pepper - 1 teaspoon cayenne pepper - 12 cup peanut oil - 12 cup canola oil Directions: - Heat red wine vinegar in microwave. - Dissolve sugar in vinegar and combine with garlic through oils for dressing. - Combine spinach, lettuce, almonds, craisens, onion, feta and bacon. - Add dressing.
Apple Cinnamon Toast Butter Ingredients: - 1 cup Butter - 1 teaspoon Ground Cinnamon - 2 Tablespoons Applesauce - 2 Tablespoons Sugar - 3 pinches Ground Nutmeg - 5 jars 4-Ounce Jelly Mason Jars With Lids And Rings (Or You Can Use Small Ramekin Bowls) Directions: - Add the softened butter, cinnamon, applesauce, sugar and nutmeg into a mixing bowl. Whip on high using the whip attachment of your mixer. When done it should be light and fluffy. - Serve on biscuits, muffins, corn bread, English muffins or toast. - Serve soft right after making it or put it into mason jars or similar sealable containers and chill in refrigerator and serve cold. - Store extras in the refrigerator.
Crab Boil Ingredients: - 2 tablespoons ground bay leaves - 2 tablespoons celery salt - 1 tablespoon dry mustard - 2 teaspoons ground black pepper - 2 teaspoons ground ginger - 2 teaspoons sweet paprika - 1 teaspoon ground white pepper - 1 teaspoon ground nutmeg - 1 teaspoon ground cloves - 1 teaspoon ground allspice - 1/2 teaspoon crushed red pepper flakes - 1/2 teaspoon ground mace - 1/2 teaspoon ground cardamom Directions: - 1Combine ground bay leaves, celery salt, dry mustard, ground black pepper, ground ginger, sweet paprika, ground white pepper, ground nutmeg, ground cloves, ground allspice, crushed red pepper flakes, ground mace, and ground cardamom.
Mexican Shrimp Cocktail Ingredients: - 1 cup salsa, prepared, fresh - 16 ounces cocktail shrimp, cooked and chilled - 2 tablespoons fresh cilantro, chopped (if the salsa has none) - 23 cup frozen corn, thawed - 23 cup black beans, drained and rinsed - 1 avocado, peeled, pitted, cut into chunks - 2 tablespoons fresh lime juice Directions: - Combine all ingredients and serve chilled. - Looks great served in a martini glass! - Lump crab or lobster can be added for variety!
Kool-Aid Play Dough Ingredients: - 5 c. flour - 1/2 c. salt - 1 Tbsp. oil - 2 c. boiling water - 1 pkg. unsweetened Kool-Aid Directions: - Mix 2 1/2 cups flour in large bowl with salt and Kool-Aid. Add oil and boiling water; mix well and slowly add flour. - As mixture cools, your child can help knead dough on floured board. Stop adding flour when mixture no longer sticks. - Store in Ziploc bag in refrigerator.
Cream Cheese Dip Ingredients: - 2 (8 oz.) pkg. cream cheese - 1 (8 oz.) can crushed pineapple, drained - 1/4 c. onion, finely chopped - 1/4 c. bell pepper, finely chopped - 2 c. chopped pecans - 1 tsp. seasoned salt Directions: - Mix all ingredients together and shape into a ball. - Roll in chopped pecans to cover ball. - Great for parties!
Country Club Corn Ingredients: - 1/4 c. milk - salt and pepper - 8 to 10 soda crackers - 1 can cream-style corn - 1 stick margarine Directions: - Mix milk, corn, salt and - pepper. - Place in buttered casserole dish. Cut margarine into small pieces. - Arrange over corn. Crumble crackers and sprinkle over casserole. - Bake at 350° until browned. Makes 6 to 8 servings.
Creamy Cashew Lime Bars (Or Pie) Ingredients: - Crust: - 1 cup walnuts - 1 cup coconut sugar - 2 tablespoons coconut oil - 1 tablespoon honey - Filling: - 1 1/4 cups cashews - 10 tablespoons lime juice - 1/2 cup honey - 5 tablespoons coconut oil - 1 tablespoon grated lime zest - 2 pinches salt, or more to taste - 1/2 teaspoon grated lime zest Directions: - Combine walnuts, coconut sugar, 2 tablespoons coconut oil, and 1 tablespoon honey in the bowl of a food processor; pulse until fine, moist crumbs form, about 3 minutes. Press the crust mixture into the bottom of a 9-inch square baking dish. - Place cashews, lime juice, 1/2 cup honey, 5 tablespoons coconut oil, 1 tablespoon lime zest, and salt in a blender. Blend together until very smooth, about 4 minutes. Pour filling mixture over prepared crust. - Refrigerate until set, at least 20 minutes. Top with 1/2 teaspoon lime zest before serving.
Bar B Que Beans Recipe Ingredients: - 3 cans pork-n-beans - 1/2 pound bacon - Sm. onions - 1 tbsp. mustard - Brown sugar to taste Directions: - Cut bacon into tiny pcs. - Chop onion very small. - In cast iron skillet, saute/fry bacon till flimsy but don't allow to get crisp. - Stirring occasionally will keep it to not stick to pan. - When bacon is half done and grease has cooked out, scoop bacon to sides of pan, put onions in center and saute/fry in bacon grease. - When onions are soft, add in pork-n-beans. - Stir. - Cook on low flame. - After beans are hot, stir in mustard. - Stir occasionally to keep from sticking to pan. - Stir in brown sugar, 1 tsp. - at a time, till it is the correct sweetness. - Simmer on stove till done or possibly put on bar-b-que pit for extra flavor.
Roasted Potatoes Ingredients: - 4 medium-sized Baking Potatoes - 2 Cloves Minced Garlic - 1-1/2 TBS. Vegetable Oil - 1 TBS. Oregano - 1-1/2 TBS. Paprika - Salt and Pepper Directions: - Scrub the potatoes, dry and cut into eighths lengthwise. Place in a - casserole. Sprinkle with the remaining ingredients. With your hands, roll - all ingredients until potatoes are thoroughly coated. Bake in a pre-heated - oven for one hour or until potatoes are easily pierced with a fork.
Cheese Rolls Ingredients: - 1 pkg. cream cheese - 1 lb. Cheddar cheese - 1 Tbsp. garlic powder Directions: - Cream together cream cheese and Cheddar cheese; add garlic powder and roll in chili powder. - Makes 4 to 6 rolls. - Serve with crackers.
Working Woman'S Cobbler Ingredients: - 1/2 c. sugar - 1/2 c. flour - 1/2 c. milk - 1 tsp. baking powder - 1/4 tsp. salt - 4 Tbsp. butter - 1 (16 oz.) can fruit (if using peaches add 1 tsp. cinnamon; if using pears, add 1/2 tsp. nutmeg) Directions: - Melt butter in baking dish (I use a 9-inch pie pan). - Mix sugar, flour, milk, baking powder and salt. - Pour into baking dish. - Top with fruit, do not stir. - Sprinkle top with spice and a little sugar. - Bake at 350° for approximately 45 minutes.
Refrigerated Cherry Dessert Ingredients: - 24 graham crackers - 1 stick margarine - 3/4 c. sugar - 1 (8 oz.) Philadelphia cream cheese - 2 tsp. milk - 1/2 c. chopped nut meats - 1 large can prepared cherry pie mix - 1 Dream Whip Directions: - Mix for crust: - Graham crackers, melted margarine and 1/4 cup sugar. - Pat in 9 x 13-inch dish.
Chicken Cacciatore With Artichoke Hearts Ingredients: - 1 jar marinated artichoke hearts - 2 Tbsp. olive oil - 1 frying chicken (3 1/2 lb.), cut up - flour - 2 cloves garlic, minced - 1 (28 oz.) can tomatoes, cut up - 1 1/4 tsp. salt - 1/2 tsp. oregano - 1/2 tsp. dried sweet basil leaves - 1/2 tsp. pepper - 1/2 lb. mushrooms, sliced - 1/2 c. dry sherry - 1 (16 oz.) pkg. cut macaroni Directions: - Drain liquid from artichoke hearts into large skillet; add olive oil and heat. - Dredge chicken with flour and brown in oil mixture. - Remove chicken from oil and place in large casserole. - In skillet, saute garlic 2 to 3 minutes. - Add artichoke hearts, tomatoes, salt, oregano, basil, pepper and mushrooms. - When heated and thoroughly mixed, pour over chicken. - Cover and bake at 350° for 1 hour. - Add sherry; stir and return to oven for 10 minutes.
Asparagus Casserole Ingredients: - 2 cans drained asparagus - 1 can drained mushrooms - thin slices Velveeta cheese - 1 box crumbled Chicken in the Bisket crackers Directions: - Place the ingredients in layers in your baking dish. - Pour two-thirds plus one cup milk over this mixture. - Top with large package shredded Mozzarella cheese. - Sprinkle with parsley flakes and paprika for color. - Bake in 300° oven for one hour.
Hurry up Cornbread Stuffing Ingredients: - 1 cup chopped onion - 14 cup butter - 4 cups cubed cornbread - 12 cup chicken broth - 1 teaspoon poultry seasoning Directions: - Saute onion in butter till tender. - Combine with remaining ingredients. - Place in lightly greased baking dish. - Bake 25 minutes in a 350 degree oven.
Chicken Spaghetti Casserole Ingredients: - 1 fryer, boiled and deboned (save broth) - 3/4 stick oleo - 1 large onion, chopped - 3 cloves garlic - 1 medium can tomatoes (stewed tomatoes best) - 2 1/2 to 3 c. chicken broth - 8 oz. pkg. thin spaghetti - 1/4 c. flour - 1 large can mushrooms - 4 oz. Velveeta cheese, cubed Directions: - Saute onions and garlic in oleo. - Add flour and stewed tomatoes. - Add chicken broth and spaghetti which has been cooked and drained. - Add chicken. - Pour into casserole and place 1 large jar mushrooms on top. - Sprinkle the cubed Velveeta on top and stir under the spaghetti mixture. - Bake at 350° for 30 minutes.
Texas Cornbread(Serves 12 To 15) Ingredients: - 1 1/2 c. self-rising cornmeal * - 4 eggs, beaten - 1 c. chopped green pepper - 1 c. chopped onion - 1 c. grated Cheddar cheese - 1 c. sour cream - 1 (17 oz.) can cream-style corn - 1/2 c. vegetable oil - 3 Tbsp. sugar - 1 tsp. baking powder - 3/4 tsp. salt - 3/4 c. flour - 3/4 c. corn meal - 1 tsp. salt - 1 Tbsp. baking powder Directions: - Preheat oven to 450°. - Mix together all ingredients in a large bowl. - Spray 9 x 13-inch pan with Pam. - Pour mixture into pan and bake until done, 20 to 30 minutes. - Cool slightly. - Cut into serving size pieces. - Best served warm.
Low Carbed Broccoli and Cheese Soup Ingredients: - 2 cans chicken broth - 20 ounces broccoli - 1 lb American cheese Directions: - Boil broccoli and broth on high heat. - Once boiling, stir in cubed cheese. - Heat/stir until melted. - Eat all week. - Carbs come from broccoli and very little in the cheese. - Enjoy!
San Francisco Seafood Casserole Ingredients: - 1 pound mussels - 1/2 pound shrimp medium - 1 pound cod fillets - 2 tablespoons vegetable oil - 1 medium onions diced - 1 large garlic cloves minced - 28 ounces tomatoes - 8 ounces clam juice - 3/4 cup white wine - 3/4 teaspoon salt - 1/2 teaspoon basil - 1/4 teaspoon black pepper Directions: - Scrub mussels, remove beards. - Shell and devein shrimp. - Cut fish into 2-inch chunks. - Cook onion and garlic in salad oil until tender. - Stir in tomatoes with their liquid, clam juice, tomato paste, wine, and seasonings; heat to boiling. - Pour tomato mixture into 3-qt casserole; add fish chunks, mussels and shrimp. - Cover casserole and bake 20 to 25 minutes until fish flakes easily, mussels open and shrimp are tender. - Sprinkle with parsley
Mashed Potatoes With Garlic, Basil And Chives Ingredients: - 2 1/2 lbs yukon gold potatoes - 10 -12 cloves garlic - 3 tablespoons butter, softened (or vegan margarine) - 1/2 cup milk - 1/4 cup chopped fresh basil - 1/4 cup snipped fresh chives - 1 teaspoon salt - 1/2 teaspoon black pepper Directions: - Peel potatoes and chop into 2-inch pieces. - Peel garlic cloves, and halve them if they are very large. - Fill a large pot 3/4 full with water, salt lightly and bring to a boil. - Add potatoes and garlic to the water and cook, until potatoes are fork-tender, about 20-25 minutes, then drain. - Place potatoes in a bowl, and add butter. - Mash potatoes and garlic, and add basil, chives, and enough milk to achieve a creamy but not runny texture. - Season the potatoes with salt and pepper. - Serve.
Oriental Chicken Ingredients: - 1/4 c. oil - 2 Tbsp. wine vinegar - 2 Tbsp. brown sugar - 2 Tbsp. Worcestershire sauce - 1/3 c. ketchup - 2 Tbsp. soy sauce - 1/2 tsp. salt - 1/2 tsp. pepper - 1/2 tsp. celery seed - 1/2 c. water - 2 lb. chicken Directions: - Mix the ingredients. - Add chicken. - Simmer 45 minutes in uncovered skillet on medium heat. - Turn chicken every 15 minutes.
Chicken On A Stick Ingredients: - 2 tablespoons canola oil - 2 tablespoons lemon juice - 2 tablespoons reduced-sodium soy sauce - 4 garlic cloves, minced - 2 teaspoons honey - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon ground ginger - 3/4 pound skinless chicken breasts, cut into thin strips Directions: - In a large bowl, combine the oil, lemon juice, soy sauce, garlic, honey and seasonings. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 3-4 hours. Cover and refrigerate remaining marinade. - Drain and discard marinade. On metal or soaked wooden skewers, thread chicken. - Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side or until chicken is no longer pink, basting frequently with reserved marinade.
Lemon Oat Bars Ingredients: - 14 oz. can sweetened condensed milk - 1/2 c. lemon juice - 1 tsp. grated lemon rind - 2/3 c. butter, softened - 1 c. firmly packed dark brown sugar - 1 1/2 c. all-purpose flour - 1 tsp. baking powder - 1 c. quick-cooking oats Directions: - Grease a 13 x 9 x 2-inch baking pan. - In small bowl, whisk together the condensed milk and lemon juice until blended; stir in lemon rind. - Reserve. - In medium bowl, beat butter and brown sugar with wooden spoon. - Sprinkle with flour and baking powder and stir until blended. - Stir in oats. - Mixture will be crumbly. - Spread half of the flour-oat mixture in pan, patting it down. - Spread lemon mixture over top. - Sprinkle with remaining flour-oat mixture. - Bake at 350° for about 25 minutes. - Chill before cutting into bars. - Cover and store in refrigerator.
Coconut Pie Ingredients: - 1/2 stick oleo, softened - 3/4 c. sugar - 3 eggs - 1/2 c. buttermilk - 1 c. coconut (flaked or frozen) - 1 tsp. vanilla - 1 (9-inch) pie shell (unbaked) Directions: - Mix oleo and sugar; cream well. - Add eggs, 1 at a time, and then the buttermilk. - Add coconut and vanilla. - Mix well. - Pour into 9-inch (deep dish) pie shell. - Bake at 275° to 300° for 45 minutes. - Ovens vary so use baking temperature that will cook slow.
Lemonade & Strawberry Yogurt Smoothie Ingredients: - 2 cups fat-free milk - 2 containers (6 oz. each) strawberry low-fat yogurt - 1 cup frozen whole strawberries, coarsely chopped - 1/2 tsp. lemon zest - 1 pkt. COUNTRY TIME On The Go Lemonade Flavor Drink Mix Directions: - Blend ingredients in blender until smooth. - Serve immediately.
Quiche Ingredients: - 1 pie shell - 10 oz. grated cheese (cheddar and Swiss) - 1 c. half & half - 2 eggs - 1/2 tsp. salt - dash pepper - 3 slices bacon - green onions, chopped - green peppers, opt. - mushrooms Directions: - Grate cheese into unbaked pie shell. Beat eggs with cream and add salt, pepper, bacon, green onions, green peppers and mushrooms. Bake at 375 degrees for 45 minutes. Let set 10 minutes before cutting.
Mediterranean Lamb Stew Ingredients: - 1/3 cup olive oil - 1 1/2 pounds leg of lamb lean, cut into 1 inch cubes - 14 ounces crushed tomatoes - 2 cups vegetable stock - 2 teaspoons oregano chopped, plus extra to garnish - 1 clove garlic crushed - 2 zucchini thickly sliced - 1 eggplant small, sliced and quartered - 2 3/4 ounces peas - new potatoes boiled, to serve Directions: - Preheat the oven to 300°F. Heat 2 tbsp oil in a Dutch oven. Add lamb in batches, cooking on high heat for 5-6 minutes, until browned all over. - Return all the meat to the pot. Stir in crushed tomatoes, stock, oregano, and garlic. Bring to a boil. Cover, transfer to oven and cook for 75 minutes. - Remove pot from the oven. Heat 1 tbsp oil in a frying pan and saute zucchini for 2-3 minutes. Add to pot. Repeat with eggplant, adding remaining oil, if necessary. Add to pot along with the peas. - Return to oven for 15-20 minutes, until vegetables are tender. Sprinkle with oregano and serve with boiled new potatoes.
Shrimp Salad Ingredients: - 2 c. boiled shrimp - 2 hard-boiled eggs - 2 Tbsp. chopped pimento - 1 c. chopped celery - 1 Tbsp. chopped bell pepper - 1 Tbsp. chopped onion - 1/2 c. mayonnaise - salt to taste - 1/2 tsp. white pepper - 3 Tbsp. fresh lemon juice Directions: - Peel and devein shrimp. - Then cut into small pieces. - Chop boiled eggs into small pieces. - Combine all ingredients and serve in avocado halves or on lettuce.
Roast Duck Ingredients: - 1 (5 lb) ducklings - 2 tablespoons soy sauce - 1 garlic clove, minced - 1 1/2 teaspoons sugar - 1 tablespoon honey - 1 teaspoon salt - 1/4 teaspoon pepper - 1 tablespoon powdered ginger Directions: - Wash and dry duckling. - Combine remaining ingredients and brush inside and out over duckling; let stand for 1 hour, turning occasionally. - Preheat oven to 350°F. - Roast for 2 hours, turning and basting with drippings occasionally.
Fat Free Veggie Soup to Die For! Ingredients: - 4 cups vegetable broth - 1 tablespoon garlic, minced - 1 small onion, chopped - 1 cup celery, chopped - 3 cups cabbage, chopped - 1 12 cups zucchini, chopped - 1 cup squash, chopped - 1 teaspoon basil - 1 teaspoon oregano Directions: - Spray a large pot with cooking spray and cook garlic, onion, and celery for about 5 minutes just into crisp tender. - Stir constantly. - Add vegetable broth, cabbage, basil, and oregano. - Let simmer for about 10 minutes. - Add zucchini and squash and simmer 5 more minutes. - Serve hot!
Cheese Cake Ingredients: - 1 pkg. lemon jello - 1 c. boiling water - 30 graham crackers, crushed - 2 tsp. sugar - 1/4 lb. oleo, melted - 2 (3 oz.) pkg. cream cheese - 1 c. sugar - 1/2 tsp. vanilla - 1 large can evaporated milk Directions: - Dissolve lemon jello in boiling water; chill until thickens. Mix together crushed graham crackers, 2 teaspoons sugar and melted oleo. - Put 1/2 in 9 x 12-inch dish and pat down. - Save the balance for top.
Buttermilk Candy Ingredients: - 2 c. sugar - 1/4 c. butter (1/2 stick) - 2 Tbsp. corn syrup - 1 tsp. vanilla - 1 c. buttermilk - 1/2 tsp. soda (can cut down) - lots of pecans Directions: - Mix all ingredients, except vanilla. - Bring to a boil and cook until thick. - Set off heat. - Add vanilla. - Let set a short time. Beat until thick. - Drop on wax paper.
Parsley Potatoes Ingredients: - 2 1/4 lb. potatoes - 2 oz. butter - salt - 1-2 tbsp chopped parsley Directions: - Choose small potatoes and boil them in their skins. - Peel while hot. - Toss well in melted butter and season with salt and parsley.
Breakfast Brunch Souffle Ingredients: - 1 1/2 lb. bulk sausage - 9 eggs, slightly beaten - 3 c. milk - 1 1/2 tsp. dry mustard - 1 tsp. salt - 5 slices white bakery bread, cut in 1/2-inch cubes - 1 1/2 c. grated Cheddar cheese Directions: - Brown, crumble and drain sausage. - Mix together all ingredients except bread cubes, meat and cheese. - In buttered 9 x 13-inch pan, lay bread cubes. - Sprinkle meat over cubes and cheese over meat. - Pour other ingredients over these layers. - Let settle in refrigerator overnight (cover pan). - Set out for 15 minutes, then bake for one hour at 350°, uncovered. - Cool for a few minutes. - Cut in approximately 12 pieces.
Triple Fudge Brownies Ingredients: - 1 package instant pudding mix, chocolate - 1 package cake mix, chocolate - 2 cups chocolate chips (semi-sweet) Directions: - Prepare pudding according to package directions. - Whisk in cake mix. - Stir in chocolate chips. - Pour into a greased 15x10x1-inch baking pan. - Bake at 350F (180C). - for 30 to 35 minutes or until the top springs back when lightly touched. - Dust with powdered sugar. - Serve with ice cream, if desired.
Fudge Pie Ingredients: - 1 c. sugar - 1/4 c. flour - 1/4 c. cocoa - 2 eggs - 1 stick butter - 1 tsp. vanilla - 1 pie shell (not deep dish) Directions: - Beat eggs and melt butter. - Add rest of ingredients. - Mix with a wire whip. - Pour into pie crust. - Bake at 350° for 25 minutes. Great for doubling and making 2 pies.
Kielbasi Bourbon Hors D'Oeuvres Ingredients: - 3/4 c. ketchup - 1/2 c. brown sugar - 1 c. bourbon - 1 lb. kielbasi, cut into bite size slices Directions: - Mix ketchup, brown sugar and bourbon together and let simmer over medium heat together until it comes to a boil. - Turn heat down and simmer on low for 5 minutes. - Toss kielbasi into mixture and let simmer for an additional 15 minutes. - Serve with toothpicks.
Brown Rice Ingredients: - 1 c. rice, uncooked - 1 pkg. Lipton dry onion soup - 1 can beef consomme soup - 1 1/4 cans water - 1 small can mushrooms - 3/4 stick margarine Directions: - Melt margarine. - Pour into casserole dish. - Add the remaining ingredients. - Bake in 350° oven for 1 hour.
Easy Barbecue Hash Ingredients: - 4 to 5 lb. pork roast - 2 cans "Hereford" Roast Beef with gravy - 1 jar (16 to 18 oz.) hickory flavored barbecue sauce - 1 medium onion, chopped - ketchup - mustard - lemon juice - broth (from pork roast) Directions: - Cook pork roast in slow cooker until done (either all day or overnight). - Remove roast and set aside to cool. - Roast should be falling apart. - Pour broth in another bowl and save. - In the slow cooker, add the beef, making sure you break up the chunks. - Add onion and barbecue sauce. - Shred the pork roast with your fingers and add to the slow cooker. - Add a splash of lemon juice and 2 cups of the broth. - Mix well. - Add about 1/4 cup each of ketchup and mustard (more or less to your taste). - Add salt and pepper and simmer at least 30 to 45 minutes. - More broth may be needed to reach desired consistency.
Chocolate Eclair Cake Ingredients: - 1 large pkg. French vanilla pudding (instant) - 1 c. milk - 1 (12 oz.) Cool Whip - 1 box graham crackers - 1 can chocolate frosting Directions: - Mix pudding, milk and Cool Whip. - Cover bottom of 9 x 13-inch pan with a layer of graham crackers. - Spread half pudding mixture on top. - Cover with another layer of graham crackers. - Spread remaining pudding mixture. - Top with a third layer of graham crackers. - Frost top layer with chocolate frosting. - Refrigerate at least 2 hours before serving. - Serve chilled.
White Chili Ingredients: - 4 or 5 boneless, skinless chicken breasts, cooked and cubed - 1 Tbsp. oil (olive or salad) - 1 medium onion, chopped - 1 tsp. oregano - 1 tsp. coriander - 1 tsp. cumin - 2 cloves garlic, chopped - 1 can navy beans, drained - 1 can white kidney beans, drained - 1 can white Shoepeg corn, drained - 4 oz. can green chiles - 2 chicken bouillon cubes, dissolved in 1 1/2 c. hot water - dash of Tabasco sauce (optional) - 1/2 lb. shredded Monterey Jack cheese Directions: - Preheat oven to 350°. - In small saucepan, over medium heat, saute in oil the onion and garlic. - Add seasonings (cumin, coriander and oregano). - In 2 1/2-quart casserole, add beans, corn, onion garlic mixture and the cubed chicken. Add bouillon and cheese. Cover and bake 50 to 60 minutes.
Cherry Vanilla Breakfast Cake Ingredients: - 2-1/2 cups All-purpose Flour - 1 Tablespoon Baking Powder - 1/2 teaspoons Salt - 3/4 cups Granulated Sugar, Plus Extra To Sprinkle On Top - 2 whole Eggs - 1 whole Vanilla Bean, Seeds Scraped Out (Or Extract) - 1 cup Buttermilk - 4 Tablespoons Melted Butter - 1 cup Sweet Cherries, Pitted And Halved Directions: - Preheat oven to 400 degrees. Butter and flour a 9-inch baking pan. - In a large bowl, combine the flour, baking powder, salt and sugar. Whisk together well then set aside. - Beat the eggs until foamy, add the vanilla bean seeds (or extract), buttermilk and melted butter. Pour wet ingredients into dry ingredients and mix until combined. Batter will be thick; be careful not to over-mix. - Spread batter into baking pan and sprinkle cherries over top, pressing in gently. Sprinkle an additional tablespoon of sugar over the cake and bake for 30-35 minutes, or until golden and the sides begin to pull away from the pan.
Super Seafood Salad Ingredients: - 1 pkg. fat-free Louis Kemp Crab Delights flakes or chunks - 1/2 c. mayonnaise - 2 stalks celery, chopped - 3 Tbsp. finely chopped onion or green onion - lettuce leaves Directions: - Cut Crab Delights in half or shred. - Combine with mayonnaise, celery and onion. - Refrigerate until ready to use. - Serve with crackers.
Burrito Beef Ingredients: - 2 pounds boneless beef chuck - 1 cup green salsa - 2 garlic cloves pressed - 2 green onions chopped - 1 jalapeno pepper seeded, chopped - 2 teaspoons chili powder - 1 teaspoon ground cumin - 1 teaspoon salt Directions: - Trim fat from beef. Place beef, salsa, garlic, green onions, jalapeno, chili powder, cumin and salt in slow cooker. Cover and cook on Low 8 hours until beef is very tender. - Remove beef, and shred with two forks. Mix beef with 1/2 cup cooking juices before filling tortillas. - This recipe yields 6 servings. - Comments: To make a complete meal, roll shredded beef in controlled carb tortillas and top with sour cream, chopped green onions and salsa.
Magic Fruit Cobbler Ingredients: - 1/4 lb. butter - 1 large can or 2 small cans fruit with juice - 3/4 c. milk - 1 c. sugar - 1 c. flour - 1 1/2 tsp. baking powder Directions: - Melt butter in bottom of baking dish. - Mix sugar, milk and flour. - Add baking powder. - Pour over melted butter. - Do not stir. Sprinkle sugar over top. - Bake 1 hour at 360° to 375°.
Rum Balls Ingredients: - 1 c. crushed vanilla wafers - 1 c. confectioners sugar - 1 1/2 c. chopped pecans - 2 Tbsp. cocoa - 2 Tbsp. light corn syrup - 1/4 c. dark rum - 1/4 c. fine granulated sugar Directions: - Combine fine crumbs, confectioners sugar, 1 cup pecans and cocoa. - Add corn syrup and rum and mix well. - Shape into 1-inch balls. - Roll half in granulated sugar and remainder in 1/2 cup nuts. - Makes 2 dozen.
Cheese and Ham Muffins Ingredients: - 275 g plain flour - 1 tablespoon baking powder - 1 teaspoon sugar - 125 g cheddar cheese - 120 g ham - 7 sun-dried tomatoes - 2 tablespoons chives - 2 eggs - 200 ml buttermilk - 90 ml oil Directions: - Preheat the oven to gas 5, 190C, fan 170C Line a muffin tin with 12 paper muffin cases. - Stir together flour and baking powder in a large bowl. - Mix in the sugar, 1/2 tsp salt, 75g (3oz) cheese, ham, sun-dried tomatoes and chives. - In another bowl, beat together the eggs, buttermilk (or milk) and oil and pour over the dry ingredients. - Stir until just combined, fill the muffin cases and sprinkle the tops with the remaining cheese. - Bake for 20-25 minutes until risen.
Chicken Pot Pie Ingredients: - chicken - 2 ready-made pie crusts - 2 to 3 hard-boiled eggs - salt and pepper - cornstarch Directions: - Boil chicken until done. - Cool and take off the bone. - Place into ready-made pie crust. - Take chicken broth and thicken with cornstarch. - Use 2 or 3 hard-boiled eggs and cut into pieces and add. - Salt and pepper to taste. - Cover dish with other crust. - Cut small place in crust to allow for steam. - Bake at 450° until brown.
Angelic Chicken And Shrimp Ingredients: - 8 chicken breast filets - 1/4 c. margarine - 8 oz. mushrooms, sliced - 2 Tbsp. or more flour - 1 1/2 c. chicken broth - 2 Tbsp. chopped chives - 1 Tbsp. tomato paste - 1 bay leaf, crushed - 1/2 tsp. salt - 1/8 tsp. pepper - 16 oz. frozen peeled shrimp - 1 c. white wine Directions: - Rinse chicken and pat dry. - Brown lightly in margarine in skillet. - Remove to 9 x 13-inch baking dish. - Add mushrooms to drippings in skillet. - Saute until tender. - Stir in flour. - Add chicken broth. - Simmer until thickened, stirring constantly. - Stir in chives, tomato paste, bay leaf, salt and pepper. - Simmer for 15 minutes. - Add shrimp. - Cook for 10 minutes. - Add wine. - Spoon over chicken in baking dish. - Chill until baking time. - Bake, covered, at 300° for 20 minutes. - Bake, uncovered, for 20 minutes longer. Serve with hot cooked rice and a green vegetable. - Serves 8.
Healthy Pumpkin Greek Yogurt Ingredients: - 4 ounces, weight Nonfat Greek Yogurt - 1/4 cups Canned Pumpkin Puree - 1 teaspoon Light Brown Sugar, Packed - 1/2 teaspoons Pumpkin Pie Spice Directions: - In a small bowl mix together all ingredients until well-combined. Enjoy immediately or refrigerate up to 3 days.
Popcorn And Pretzels Ingredients: - 8 cups popcorn - 2 cups small pretzels - 1 1/2 cups any kind of nuts - 1 1/2 cups sugar - 1/2 cup clear karo - 2 sticks butter - 1 tsp. vanilla Directions: - Mix the popcorn, pretzels, and nuts in a large bowl.
Apple Pirog Ingredients: - 3 c. diced apples, peeled - 1 Tbsp. water - 3 Tbsp. lemon juice - 1 1/4 c. sugar - 1 Tbsp. cornstarch - 1/8 tsp. cinnamon - 4 eggs - 1 pie shell Directions: - Cook apples and water until soft in a tightly covered pot. Takes about 10 minutes. - Mash apples when they are soft. - Add sugar, cornstarch, salt, cinnamon and lemon juice to the apples. Beat the eggs slightly in a large bowl. - Add the apple mixture to the eggs. - Blend well. - Pour into pie shell. - Bake at 350° for 1 hour or until knife inserted in the end comes out clear.
Fruit Salad Ingredients: - 1 large can chunk pineapple - 2 cans mandarin oranges - 3 to 4 medium bananas - 1 small jar maraschino cherries, well drained - 2 small pkg. vanilla pie filling (the kind you cook) Directions: - Drain juice from pineapple and oranges and save. - Add enough water to the juice to make 3 cups liquid. - Mix liquid with pie filling and cook until it has a glazed look. - Do not boil. - Cool completely.
Wild Rice Turkey Dish Ingredients: - 1 (6 1/4 ounce) box long grain and wild rice blend - 2 cups cooked turkey, cubed - 1 (10 1/2 ounce) can 98% fat-free cream of mushroom soup - 1 (8 ounce) can water chestnuts, diced - 14 cup onion, chopped - 34 cup water - 3 tablespoons reduced sodium soy sauce - 4 slices light bread - butter-flavored cooking spray Directions: - Prepare rice according to directions. - In a large bowl, combine rice, turkey, soup, water chestnuts, onion, water, and soy sauce. - Pour into a greased 2-qt casserole dish. - Cover and bake at 350 for 20 minutes. - Meanwhile, use a food processor to crumble bread slices. - Sprinkle over casserole and spray with a light coat of butter spray. - Bake uncovered for an addition 10-15 minutes, until bubbly.
Frozen Lemonade Cooler Ingredients: - 2 cups lemon sherbet - 1 (6 ounce) can frozen lemonade concentrate - 3 cups water - 1 teaspoon lemon zest Directions: - Add all ingredients to the container of an electric blender. - Blend on high speed for 20-30 seconds or until smooth. - Serve immediately in chilled glasses.
Ravioli W/Spinach Pesto Ingredients: - 1 (9 ounce) packagerefrigerated cheese ravioli - 12 ounces baby pattypan squash, halved lengthwise and sliced 1/2 inch thick - 3 12 cups fresh Baby Spinach, cleaned - 12 cup torn fresh basil - 14 cup caesar vinaigrette dressing - parmesan cheese, shredded (optional) Directions: - Cook ravioli according to package directions, adding squash the last 2 minutes of cooking. - Drain. - Meanwhile, for pesto, in blender container combine spinach, basil, salad dressing and 2 tbls of water. - Cover and process until smooth, stopping to scrape down blender as needed. - Toss ravioli mixture into pesto. - Sprinkle with cheese.
Orange Cream Cheese Frosting Ingredients: - 2 (3 oz.) pkg. cream cheese - 1/2 c. softened margarine or butter - 1 Tbsp. apricot brandy or orange juice - 4 1/2 to 4 3/4 c. powdered sugar - 1/2 tsp. finely shredded orange peel Directions: - In a large bowl, beat together cream cheese, margarine or butter and apricot brandy or orange juice. - Gradually beat in enough powdered sugar to make frosting spreadable. - Stir in orange peel. - Makes about 2 3/4 cups.
Honey Mustard Kielbasa And Potatoes Ingredients: - 3/4 3/4 cup beer or 3/4 cup chicken broth - 1/3 cup honey mustard - 2 tablespoons brown sugar, packed - 1 lb kielbasa, 1-inch pieces - 4 medium potatoes, 3/4-inch cubes - 1 large onion, sliced - parsley, garnishment Directions: - In a small bowl, combine wine, beer or chicken broth, mustard and brown sugar. - In large roasting pan, combine kielbasa, potatoes, onion and mustard mixture. - Toss to coat well. - Bake at 400 for 40-50 minutes or until potatoes are tender, stirring occasionally. - Garnish with parsley.
Hot Brown Casserole Ingredients: - 5 -6 cups cubed gluten-free bread - 1/2 cup butter - 1/3 cup rice flour - 1 1/2 cups milk - 1 cup chicken broth - 2 tablespoons dry sherry - 3/4 cup shredded cheddar cheese - 1/2 cup grated parmesan cheese - 1 (2 ounce) jar pimientos, drained - 2 teaspoons Tabasco sauce (optional) - salt - 12 ounces cooked turkey breast, chopped - 6 slices tomatoes - 6 slices thick cut bacon Directions: - Preheat oven to 400. While preheating, toast the bread cubes for 10 minutes on a cookie sheet. - Fry the bacon pieces. Grease a casserole dish. - Make the sauce - melt the butter, whisk in the flour, add liquid. Once thickening, add cheese, then drained pimentos and Tabasco if using. - Toss toasted bread cubes with 1 cup of sauce, then layer in bottom of casserole dish. Spread the turkey pieces on top and pour the sauce over. - Cover with tomato slices and bacon pieces. - Bake until bubbly 20-30 minutes.
Barbecued Chicken with Vinegar Basting Sauce Ingredients: - 1 1/4 cups cider vinegar - 4 teaspoons chili powder - 2 1/2 teaspoons salt - 1 1/2 teaspoons sugar - 1 teaspoon cayenne pepper - 1 teaspoon dry mustard - 1 teaspoon paprika - 1 teaspoon ground black pepper - 1/2 teaspoon ground cumin - 4 skinless boneless chicken breast halves Directions: - Prepare barbecue (medium-high heat) or preheat broiler. - Whisk first 9 ingredients in small bowl to blend. - Arrange chicken in shallow glass dish. - Spoon 1/4 cup sauce over; turn to coat evenly. - Let stand at least 10 minutes and up to 30 minutes, turning chicken occasionally. - Grill chicken until just cooked through, basting occasionally with another 1/4 cup sauce, about 5 minutes per side. - Serve with remaining sauce.
Tarhonya Keszites Ingredients: - 7 eggs - 1 cup water - 1 tbsp. salt - 2 lb. flour Directions: - Beat eggs, water and salt. - Put the flour into a large mixing bowl. - Rub in eggs, little by little. - Keep rubbing your open palms until the mix becomes little uneven pieces of dough. - Rub through a coarse sieve. - On a tablecloth spread the egg barley in a very thin layer. - Dry until hard as a rock, 3 to 4 days, turning a couple times a day. - *
Smoked Oyster Ceviche Style Ingredients: - 1 (85 g) can clover leaf smoked oysters, drained - 1/4 cup lime juice - 1/4 cup lemon juice - 1 dash chili powder - 1 dash oregano - 1/4 cup tomatoes, seeded, peeled, chopped - 1/4 cup red pepper, diced - 1/4 cup green pepper, diced - 1 tablespoon green onion, chopped - 1 cup English cucumber, seeded, diced - 1 tablespoon parsley, chopped - salt and pepper - crisp lettuce leaf Directions: - Drain oysters, cut in half. In a small bowl, combine lime and lemon juice, chili powder and oregano. Add oysters and gently coat with marinade. Marinate for 2-3 hours in the refrigerator. In a bowl, combine the rest of the ingredients, except the lettuce leaves. Keep well chilled. - An hour before serving, drain oysters, add to the vegetable mixture and toss gently. Return to the refrigerator until servng time. Serve on crisp lettuce leaves. - Makes approximately 3 side salads or could be used as an appetizer.
Strawberry Pie Ingredients: - 1 baked pie shell - 4 tsp. cornstarch - 3 tsp. strawberry jello (dry) - 1/2 tsp. red food coloring - 1 c. sugar - 1 c. water - 1/2 tsp. salt - 1 qt. well-drained strawberries Directions: - Mix together well the sugar and cornstarch, adding water a little at a time. - Cook together until thick. - While hot, add jello, salt, food coloring, then add berries. - Chill, adding topping of Cool Whip.
Marinated Baby Vegetables Ingredients: - 6 cups assorted trimmed baby vegetables (such as halved fingerling and purple potatoes, baby carrots, brussels sprouts, cauliflower, pearl onions, pattypan squash, and/or strips of large vegetables like bell peppers) - 1 cup olive oil - 1/2 cup Champagne vinegar - 4 small bay leaves - 2 teaspoons coarse kosher salt - 2 teaspoons freshly ground black pepper - 1 teaspoon fennel seeds - 1 teaspoon dried oregano - 1/4 teaspoon dried crushed red pepper Directions: - Steam all vegetables until potatoes are tender, about 8 minutes. Transfer to large bowl. Meanwhile, bring remaining ingredients to boil in medium saucepan, whisking until salt dissolves. Pour over vegetables. Let marinate at least 15 minutes, tossing occasionally. Serve warm or at room temperature.
Quick Fudge Ingredients: - 1 box powdered sugar - 1/2 c. cocoa - 6 Tbsp. margarine - 4 Tbsp. milk - 1 tsp. vanilla - 1 c. nuts Directions: - Stir in double boiler until smooth (about 2 minutes), then add nuts.
Canned chicken nuggets Ingredients: - 1 can canned chicken 13 oz - 2 eggs - 2/3 tsp chicken seasoning - 1 cup panko - 1 cup all-purpose flour - 1 oil for frying Directions: - Open your can of chicken, throw out the water. - Put in a bowl. - Mix the chicken with one egg and the seasoning. - Make balls (like golf balls). - Should be about 8. - Put in freezer for 30 minutes. - Prepare breading station, with the panko, egg and flour. - Flour the ball, then egg, lastly the panko. - Fry on the deep fryer or a frying pan.