Datasets:
corbt
/
unlabeled-recipies

Dataset card Data Studio Files Community
recipe
stringlengths
78
999
Mushroom Casserole Ingredients: - 1 stick margarine - 1 cup rice - 1 can onion soup (Campbell's) - 1 can beef consomme (Campbell's) - 1 can mushrooms Directions: - Melt margarine in dish. - Mix rice, onion soup, beef consomme, and mushrooms in dish and stir. - Bake at 350 - 400 degrees until dry.
Orange Flower And Rice Cream Ingredients: - 3 cups whole milk - 3 1/2 ounces rice powder or rice flour - 1/2 cup sugar - 1 tablespoon orange flower water - cinnamon for garnish Directions: - In a saucepan, add in the milk, rice powder, sugar, and orange flower water. Mix well. - Heat on low, constantly stirring until it thickens. - Let cool and refrigerate overnight. - Sprinkle with cinnamon and serve.
Cherry Pineapple Jubilee Ingredients: - 1 stick margarine - 1 c. pecans, chopped - 1 large can crushed pineapple - 1 can cherry pie filling - 1 box yellow cake mix - 1/4 to 1/2 stick margarine Directions: - Melt 1 stick margarine in a 12 x 9 x 2-inch pan. Put chopped nuts over margarine. - Add pineapple over nuts. - Add pie filling over pineapple. - Spread dry cake mix over pie filling.
Peanut Squares Ingredients: - 2 sticks margarine, melted - 16 oz. confectioners sugar, sifted - 1 c. peanut butter - 1 1/2 c. graham cracker crumbs - 12 oz. pkg. semi-sweet chocolate Directions: - Combine al ingredients, except semi-sweet chocolate, and mix well. - Spread in a 9 x 13-inch ungreased pan. - Melt chocolate and spread over top. - Set in refrigerator for between 15 and 30 minutes. - Cut in squares.
Banana Nut Cake Ingredients: - 2 large ripe bananas, mashed - 1 1/2 c. sugar - 1 Tbsp. brown sugar - 1 stick butter - 3 beaten eggs - 2 c. flour - 1 1/2 tsp. baking soda - 1/2 tsp. salt - 2 tsp. vanilla - 1/4 to 1/2 c. milk Directions: - Cream first 5 ingredients together. Combine dry ingredients and stir to mix. Add vanilla and mix. - Stir again to combine. Pour into buttered cake pan. Bake at 350° for 35 minutes or until cake is set. Cool before slicing.
Nutty Edamame Spread Ingredients: - 2 cups frozen shelled edamame - 2 garlic cloves, peeled - 1/2 cup packed fresh basil leaves - 2 tablespoons pine nuts, toasted - 2 tablespoons plain 2% reduced-fat Greek yogurt - 1/4 cup water - 2 tablespoons extra-virgin olive oil - 2 tablespoons fresh lemon juice - 3/4 teaspoon kosher salt - 1/2 teaspoon grated lemon rind - 1/4 teaspoon freshly ground black pepper Directions: - Combine edamame and garlic in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame is tender. Remove from heat; drain well. - Combine edamame, garlic, basil, pine nuts, and yogurt in a food processor; pulse 10 times or until coarsely ground. Add 1/4 cup water and remaining ingredients; process until almost smooth.
Pennsylvania Dutch Hog Maw Ingredients: - 1 pig 's stomach - 2 pounds sausage meat smoked, diced - 3 cups boiled potatoes diced - 3 cups sliced apples - 10 1/2 cups bread crumbs - 1 onion medium, chopped - 2 cups chopped celery - chopped parsley - salt - pepper Directions: - Clean stomach well and soak in salt water. - Combine all ingredients and mix well. - Stuff the stomach with the mixture and sew up the opening. - Simmer for 2 hours in a large kettle with water to cover. - Remove to baking pan with hot fat, brown in hot oven (400-f) basting frequently. - Slice with sharp knife.
Balsamic Beef Kabob Sandwiches Ingredients: - 1/4 cup balsamic vinegar - 1/4 cup olive oil - 2 garlic cloves, minced - 1 teaspoon dried rosemary, crushed - 1/2 teaspoon pepper, divided - 1/4 teaspoon salt, divided - 1-1/2 pounds beef top sirloin steak, cut into 1/4-inch-thick strips - 2 medium onions - 8 naan flatbreads - 2 cups chopped heirloom tomatoes Directions: - Mix first four ingredients; stir in 1/4 teaspoon pepper and 1/8 teaspoon salt. Toss with beef; let stand 20 minutes. - Cut each onion into eight wedges; thread onto metal or soaked wooden skewers. Thread beef strips, weaving back and forth, onto separate skewers. - Grill onions, covered, over medium heat until tender, 5-7 minutes per side. Grill beef, covered, over medium heat until desired doneness, 3-4 minutes per side. Grill flatbreads until lightly browned, 1-2 minutes per side. - Toss tomatoes with the remaining pepper and salt. Remove onion and beef from skewers; serve on flatbreads. Top with tomatoes.
Spanish Rice With Sausage Ingredients: - 2 (14 1/2 ounce) cans stewed tomatoes, undrained - 1 cup chicken broth - 1 cup smoked sausage, sliced - 1 teaspoon hot pepper sauce - 2 cups instant rice, uncooked Directions: - In a large saucepan combine tomatoes, broth, sausage and pepper sauce. - Bring to a boil and stir in rice. - Cover ad reduce heat to low and cook for five minutes ir until rice is cooked. - Serve immediately.
Roasted Sweet Potatoes With Brown Sugar And Black Pepper Butter Ingredients: - 1 1/2 c. (3 sticks) unsalted butter, room temperature - 3 Tbsp. fresh lemon juice - 1 Tbsp. grated lemon peel - 1 Tbsp. cracked black pepper - salt - 12 (8 oz.) sweet potatoes - 1 c. (about) brown sugar Directions: - For butter: - Using electric mixer, beat first 4 ingredients until light and fluffy. - Season with salt. - (Can be prepared 4 days ahead. - Cover and refrigerate.)
Italian Meatballs With Tomato Spaghetti Ingredients: - 1 packages Sweet Italian sausage - 1/2 lb Ground beef - 1 tsp Salt - 1/2 tsp Pepper - 1 tsp Garlic powder - 1/3 cup Bread crumbs - 2 tbsp Olive oil - 1 pinch Chopped parsley - 1 pinch Italian seasoning - 1 can Roasted garlic tomatoes - 1 lb Italian sausage n Garlic tomato sauce Directions: - I mixed the sausage and ground beef together with the spices,form them into med size balls and brown in olive oil.drain them put them in a pan with roasted garlic tomatoes,Italian sausage n garlic sauce n simmer
Norwegian Krumkake Ingredients: - 1/2 cup unsalted butter - 1 cup white sugar - 2 eggs - 1 cup milk - 1 1/2 cups all-purpose flour - 1/2 teaspoon vanilla extract - 1/2 teaspoon butter flavoring, optional Directions: - Heat krumkake iron on stove over medium heat. You can also use an electric krumkake or pizzelle iron. - Cream together the butter and sugar in a bowl. Add the eggs, one at a time, and mix well using a spoon. Pour in the milk, flour, vanilla, and butter flavoring; mix well. - Place a teaspoon of the batter on the preheated iron, and press together. Cook until browned, about 30 seconds per side, depending on the heat. Remove from the iron and quickly roll up around a stick or around a cone before they harden.
Cheese And Onion Pie Ingredients: - 1 c. cracker crumbs - 2 c. onions - 1/2 stick butter or margarine, melted - grated Cheddar cheese (mild to sharp as preferred) - 3/4 c. milk - 2 eggs Directions: - Mix cracker crumbs with half of margarine and put in bottom of pan. - Saute onions in remainder of margarine and put onion mixture on top of crumb mixture. - Beat eggs with milk and pour over onion mixture, salt and pepper lightly. - Top with grated Cheddar. Bake at 350° for 30 minutes.
Banana Cake Ingredients: - 1/2 c. shortening or butter - 1 1/2 c. sugar - 2 eggs - 1/4 c. sour cream - 2 1/4 c. flour - 1/4 tsp. soda - 2 tsp. baking powder - 1 tsp. salt - 1 tsp. vanilla - 1 c. mashed bananas Directions: - Cream butter and sugar and add the rest of the ingredients. Spread in 2 (8 or 9-inch) greased pans and spread with icing of your choice.
Seven Up Pound Cake Ingredients: - 2 sticks butter - 1/2 c. Crisco - 3 c. sugar - 1/2 tsp. salt - 1 tsp. lemon flavoring - 1 c. Seven Up - 3 c. flour - 5 eggs Directions: - Cream together softened - butter, Crisco and sugar. - Add eggs, one at a time. - Add flavoring. - mix well. - Add flour, sifted together with salt, alternating with Seven Up. - Bake at 325° 1 hour and 15 minutes.
Chicken & Cranberry Bites Ingredients: - 1 pkg. (411 g) frozen puff pastry (2 blocks), thawed - 3/4 cup Philadelphia Cream Cheese Product - 1-1/2 cups chopped cooked chicken breasts - 1/2 cup canned whole berry cranberry sauce Directions: - Heat oven to 425 degrees F. - Roll out 1 pastry block on lightly floured surface into 12-inch square; cut into 12 squares. - Place in single layer on lightly floured baking sheet. - Repeat with remaining pastry block. - Spoon 1-1/2 tsp. - cream cheese product onto centre of each pastry square. - Top with chicken and cranberry sauce. - Bake 14 to 15 min. - or until pasty is golden brown, rotating baking sheets after 7 min.
Greek Salmon With Tzatziki Sauce Ingredients: - For the Salmon - 8 ounces salmon fillets - 3 -4 tablespoons olive oil - cavender's all purpose Greek seasoning - For the Tzatziki Sauce - 1 cup plain yogurt - 2 tablespoons fresh lemon juice - 1/4 cup peeled seeded and diced cucumber - 1/4 teaspoon dried dill weed - 1/8 teaspoon salt - fresh ground pepper Directions: - Salmon: Preheat oven to 450 degrees. - Line a baking sheet with tinfoil and coat generously with cooking spray. - Brush salmon fillets with olive oil and sprinkle with the Greek Seasoning. Place on baking sheet. Bake on the middle rack for 13-15 minutes or until the Salmon is no longer opaque and it flakes easily. - Tzatziki: Combine all ingredients in a small bowl and whisk together. Store in fridge until ready to use. (flavor becomes better when it's stored in the fridge.).
Candied Nuts Ingredients: - 2 c. brown sugar - 1 c. milk - 1 Tbsp. butter - dash of salt - 1 tsp. vanilla - 4 c. nuts Directions: - Cook sugar, milk and butter until forms soft ball. - Add dash of salt and vanilla. - Beat until creamy. - Add nuts. - Drop onto foil and separate. - Let cool.
Artichoke Chicken With Water Chestnuts Ingredients: - 3 whole chicken breasts, split and skinned - 1/4 c. vegetable oil - 2 or 3 carrots, cut in 2-inch pieces - 1 lb. fresh mushrooms, sliced - 1 (14 oz.) can artichokes, drained and halved - 1/2 c. scallions, chopped - 1/2 c. water chestnuts, sliced - 1/8 tsp. thyme - 1/8 tsp. pepper - 1 1/2 c. chicken broth - 1/2 c. sherry - 2 Tbsp. cornstarch Directions: - Brown chicken in hot vegetable oil in large skillet. - Add carrots. Cover and simmer 5 minutes. - Add mushrooms, artichokes, scallions, water chestnuts, thyme and pepper. - Cover and simmer 10 minutes.
Festive Chicken With Asparagus Ingredients: - 3 chicken breasts, halved - 2 tablespoons all-purpose flour - 3 tablespoons vegetable oil - 1/4 cup crumbled blue cheese - 1/4 cup dry white wine - 1 (10 3/4 ounce) can cream of chicken soup - 1 lb fresh asparagus Directions: - Heat oil in lg skillet over medium heat. - Coat chicken with flour and brown in oil; remove to plate. - In shallow 3-quart casserole, combine bleu cheese, wine, and soup. - (I usually spray with non-stick spray first to help with clean-up) Arrange chicken in soup mixture, spooning soup over top of chicken to coat. - Bake uncovered at 375 for 30 min. - Meanwhile, clean asparagus spears and cut in half crosswise. - Remove chicken from oven and arrange asparagus between pieces of chicken. - Cover tightly and bake 30 minutes or until chicken is tender. - Serve with rice or noodles.
Custard Filling Ingredients: - 2 c. milk - 1/2 c. sugar - 1 tsp. orange extract - 4 egg yolks - 1/3 c. cornstarch Directions: - Combine first 4 ingredients in a heavy saucepan. - Stir with a wire whisk until well blended. - Cook over medium heat, stirring constantly, until thickened and smooth. - Stir in orange extract. Stir in coconut; let cool.
Overnight Salad Ingredients: - 1 head lettuce - 1 large Bermuda onion - 1 lb. bacon, fried crisp and crumbled - 1 head cauliflower - 1/4 c. sugar - 1/3 c. Parmesan cheese - 2 c. Miracle Whip - 1/2 tsp. curry powder or dill weed (optional) Directions: - Put in layers as listed. - Sprinkle sugar and cheese on top. Put Miracle Whip on top by spoonful. - Refrigerate overnight. - Mix together before serving.
Cheese Krispies Ingredients: - 1 c. margarine - 2 c. grated Cheddar cheese - 2 c. all-purpose flour - 1 tsp. salt - cayenne pepper to taste - 2 c. Rice Krispies Directions: - Combine margarine and cheese. - Stir over medium heat until melted. - Stir in flour, salt, pepper and cereal. - Let cool slightly. - Shape into 3/4-inch balls. - Place on ungreased baking sheet and flatten with a fork. - Bake at 350° for 15 to 20 minutes.
Sweet And Sour Skillet Chicken Ingredients: - 2 boneless skinless chicken breasts - 1/4 cup chicken stock - 2 stalks celery, diagonally sliced - 1 onion, thinly sliced - 1/2 red pepper, cut in strips - 1/2 green pepper, cut in strips - 1/2 cup pineapple juice or 1/2 cup orange juice - 2 tablespoons brown sugar - 2 tablespoons vinegar - 4 teaspoons cornstarch - 1 tablespoon soya sauce - 1/2 cup pineapple chunk Directions: - Cut chicken in strips. - In large skillet bring chicken and stock to simmer over medium high heat. - Add celery, onion and sweet peppers. - Cook, stirring often, for about 5 minutes or until chicken is no longer pink and vegetables are tender crisp. - Mix together juice, vinegar, brown sugar, corn starch and soya sauce until blended Stir into skillet and bring to a boil. - Cook, stirring, for about 2 minutes until glossy and thickened. - Add pineapple. - Simmer for about 2 minutes or until heated through.
Apple Crisp Ingredients: - 7 large apples, sliced - 2 tablespoons lemon juice - 1 12 cups brown sugar - 1 cup flour - 2 cups rolled oats - 4 teaspoons cinnamon - 34 cup butter Directions: - Arrange apples in a buttered, 9 x 13" pan. - Sprinkle with lemon juice. - Combine sugar, flour, oats and cinnamon. - Cut in butter until crumbly. - Press mixture over apples. - Bake at 350 degrees, 45-50 minutes.
Custard Squares Ingredients: - Bottom - 1 cup butter - 1/2 cup sugar - 1 egg - 1 teaspoon baking powder - 1 3/4 cups flour - Filling - 2 cups hot boiling water - 1 cup sugar - 2 packages custard powder (3-4 tbsp) Directions: - Mix the ingredients for the bottom layer together and press into 9x13 pan. - Bake at 325 for 15-20 minutes. - Mix custard in a little cold water before adding to boiling water. - Boil til thickens. - Spread over the base. - Top with whipping cream. - Sprinkle coconut over top.
Red Cabbage Salad Ingredients: - 1/2 medium sized red cabbage, finely sliced - 2 - 3 tablespoons apple cider vinegar - scant 1 teaspoons sea salt - Zest of 1 lemon - 1 teaspoon caraway seeds - 1/4 cup goji berries - Freshly ground black pepper Directions: - Place the red cabbage in a bowl with the vinegar and salt. - With clean hands, massage the cabbage for a few minutes until you feel the red cabbage soften. - Add all the other ingredients and combine well. - Serve immediately or cover and store in the fridge for up to 5 days.
My Great Grandmother'S Ham Croquettes Ingredients: - 1/2 pound diced ham - 1 egg - 1 tablespoon mayonnaise - 1 cup dry breadcrumbs, divided Directions: - Preheat oven to 350 degrees F (175 degrees C). - Mix ham, egg, mayonnaise, and half the breadcrumbs together in a bowl; shape into 6 meatballs. Spread the remaining breadcrumbs onto a plate; roll the balls in the breadcrumbs to coat. Arrange the balls in a baking dish. - Bake in the preheated oven until golden brown, 20 to 25 minutes.
Pork Chop Casserole Ingredients: - 1 large onion, chopped - 1 tomato, chopped - 2 c. raw rice - 2 cans beef consomme - 6 pork chops Directions: - Mix rice and beef consomme into a 2-quart casserole dish. Brown pork chops in 1/4 cup grease and place on top of rice. - Cut onion and tomato; place on top of pork chops. - Cover with aluminum foil. - Bake at 350° for 35 to 45 minutes.
Virginia'S Blueberry Cheese Cake Ingredients: - 1 (8 oz.) pkg. cream cheese - 2 envelopes Dream Whip - 3 c. graham cracker crumbs - 1 can blueberry pie mix or 1/4 c. water, 3 Tbsp. cornstarch, 2 c. fresh blueberries and 1/4 c. sugar - 1 1/2 sticks oleo, melted - 1 c. sweet milk - 1 c. sugar Directions: - Mix cracker crumbs with oleo. - Whip Dream Whip and milk until stiff. - Mix cream cheese and sugar. - Combine Dream Whip mixture and cream cheese mixture together. - Take 1/2 of crumbs and pat good in a dish. - Add 1/2 of cream cheese. - Pour berries over cream cheese. - Add remaining cream cheese. - Top with remaining crumbs and chill.
Country Scalloped Potatoes Ingredients: - 1 1/2 lbs small red potatoes - 6 tbsp butter, divided - 3 tbsp flour (can use gluten-free or regular) - 1/2 tsp onion salt - 1/4 tsp white pepper - 1 1/2 cups soy milk (or milk of choice) - 1 cup (4 oz) shredded cheddar cheese - 3/4 cup cracker crumbs Directions: - Slice potatoes into 1/4 inch slices. - Put in a pot. - Cover with water. - Bring to boil. - Boil for 10 minutes. - Drain. - Set aside. - In saucepan, melt 4 tbsp of butter. - Whisk in flour, salt, pepper. - Stir until smooth. - Gradually add milk. - Stir constantly until thickened. - Add cheese. - Stir until cheese is melted & mixed in well. - Preheat oven to 350 degrees. - Lightly grease 1 qt casserole dish. - Layer 1/3 of potatoes. - Then 1/3 sauce. - Repeat layers twice, ending with sauce. - Melt remaining butter. - Combine with cracker crumbs. - Sprinkle evenly over casserole. - Bake uncovered until hot & bubbly & potatoes are tender, about 40 minutes.
Fruit Salad Sauce Ingredients: - 1 egg, well beaten - 1 c. sugar - 1/2 c. milk - 2 Tbsp. flour Directions: - Place in microwave and cook until thick. - Stir often. - Add 2 tablespoons vinegar. - Refrigerate and use desired amount for fresh fruit salad.
Herb Pasta Ingredients: - 2 eggs - 12 teaspoon salt - 2 cups flour - 1 tablespoon olive oil - 1 teaspoon basil, dried (2 t fresh, minced) - 1 teaspoon parsley, dried (2 t fresh, minced) - 1 teaspoon thyme, dried (2 t fresh, minced) - 1 teaspoon garlic powder - 1 tablespoon water Directions: - Place flour & salt (may be omitted) in mixer & turn on. - Add remainder of ingredients while mixing. - Drizzle water in until dough forms a ball & holds together. - Add teaspoons of flour, 1 at a time, if dough seems sticky. - or - add teaspoons of water, 1 at a time, if dough seems dry. - Knead until dough is elastic, smooth, & satiny. - IMPORTANT: Let rest 30 minutes! - Divide into 4 portions & roll out or extrude with pasta machine. - Cook in boiling water 3 minutes (DO NOT OVERCOOK)! - or - dust lightly with flour, place in freezer bags & freeze (keeps up to 3 months). - NOTE: Cooking time is resting time.
Clay Haus Sauerbraten Ingredients: - 3 -4 lbs chuck roast - 12 cup white pearl onion - 34 cup celery - 34 cup carrot - 12 cup vinegar - 1 cup red wine - 1 cup water - 12 cup brown sugar - 12 cup crushed gingersnaps - 1 tablespoon salt - 1 tablespoon peppercorn - 12 teaspoon allspice - 1 bay leaf - 12-1 cup sour cream Directions: - Preheat oven to 350F. - Place roast in a roasting pan. - Put all the remaining ingredients except sour cream in the roaster with the roast. - Cook 2 -3 hours until the roast is tender. - Remove from oven. - Take roast and vegetables oput of broth. - Stir in sour cream. - If mixture is too thin, stir in additional crushed gingersnaps to thicken gravy. - Slice roast. - Serve on a platter with vegetables and drizzle gravy over top. - Serve remaining gravy on the side.
Tea Cakes Ingredients: - 1 cup butter, softened - 1 1/2 cups white sugar - 3 cups all-purpose flour - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon baking soda Directions: - Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. - Beat butter and sugar in a bowl until creamy. Stir in flour, vanilla extract, baking powder, and baking soda until dough is well mixed. Drop spoonfuls of dough 2 inches apart onto prepared baking sheet. - Bake in preheated oven until lightly browned, 5 to 10 minutes.
Grandpa Crotts Bbq Sauce Ingredients: - 1/4 cup vegetable oil - 1 1/2 cups ketchup - 1 onion, chopped - 1/4 cup fresh lemon juice - 2 tablespoons prepared mustard - 1/8 teaspoon hot pepper sauce - 1/4 cup Worcestershire sauce Directions: - Place the oil, ketchup, onion, lemon juice, mustard, hot pepper sauce and Worcestershire sauce in a medium saucepan over low heat. Mix well and allow to simmer for 30 minutes.
Cabbage Rolls Ingredients: - 1 large head cabbage - 1 lb. ground sirloin - 1 c. Minute Rice - 3 Tbsp. cinnamon - 1/2 tsp. allspice - 1/2 tsp. ground cloves - 1 tsp. salt - 1 tsp. garlic salt - 2- 15 oz. cans tomato sauce Directions: - Mix ingredients while slow boiling the head of cabbage. - Cut and peel away whole leaves and drain on paper towels. - Stuff and roll with edges down. - Place in baking dish or oven pan. - Cover with second can of tomato sauce. - Pour about 3/4 c. of water around edges of pan. - Cover and bake at 350 degrees for 1 hour.
Russian Tea Ingredients: - 2 c. Tang - 3 (3 oz.) pkg. Wyler's lemonade instant mix - 3/4 c. instant tea - 1/2 c. sugar - 2 tsp. cinnamon - 1 tsp. ground cloves Directions: - Mix all ingredients together. - Store in closed container. - Use 1 or more heaping tablespoonfuls per cup of hot water.
Spareribs And Sauerkraut Ingredients: - spareribs - 1 large can kraut - 1 large onion, diced Directions: - Brown ribs in hot frypan and season with salt and pepper and dash of garlic powder. - After browning ribs, saute onions in drippings. - Place a layer of kraut in bottom of casserole, layer of ribs and some of the sauteed onion. - Continue layering of ribs and kraut until finished. - Bake in slow oven for 1 to 2 hours.
Barbecue Sauce Ingredients: - 2 (32 oz.) ketchup - 12 oz. V-8 juice - 1 Tbsp. granulated sugar - 2 Tbsp. minced onion - 2 Tbsp. A.1. sauce - 1/2 c. molasses - 12 oz. pineapple juice - 1/2 c. brown sugar - 1 tsp. garlic powder - 1 tsp. dry mustard - 1 Tbsp. Worcestershire sauce Directions: - Bring all ingredients to a boil. Simmer 1 hour, then bottle.
Cinnamon Chocolate Cake Ingredients: - 2 c. sugar - 2 c. flour - 1 tsp. cinnamon - 1 stick margarine - 4 Tbsp. cocoa - 1 c. water - 1/4 c. buttermilk or sour milk - 1 tsp. baking soda - 1 tsp. vanilla - 2 eggs Directions: - Blend sugar, flour and cinnamon. - Melt and bring to boil margarine, cocoa and water. - Mix milk, baking soda, vanilla and eggs. - Mix milk mixture with dry ingredients. - Add boiling water mixture. - Use hot icing mixture. - Bake at 350° for 30 to 35 minutes in greased and floured 9 x 13-inch pan.
Shoofly Crumb Cake Ingredients: - 4 cups flour - 1 cup granulated sugar - 1 cup light brown sugar - 1 teaspoon salt - 1 cup butter - 1 cup table molasses - 2 cups boiling water - 1 1/4 teaspoons baking soda Directions: - Mix the flour, sugars, salt and butter to crumbs using a pastry blender or your fingers. - Reserve one cup of the crumbs for topping. - Mix the molasses, boiling water, and baking soda and gradually add to the major part of the crumbs until well blended. - Pour this mixture into a greased 9 x 13 inch baking pan. - Sprinkle the reserved 1 cup of crumbs on top. - Bake in a 350 F oven for 55 minutes.
Tuna Souffle Ingredients: - 1 can grated tuna (7 oz.) - 1 Tbsp. melted butter - 2 Tbsp. finely chopped green pepper - 1/3 c. finely chopped celery - 1/2 onion, chopped - 3/4 c. milk - 2 Tbsp. quick cooking tapioca - 2 eggs, separated - 1/4 tsp. salt - 1/2 tsp. sugar Directions: - Saute green pepper and onion in butter until tender (not brown). - Combine tapioca with milk and slightly beaten egg yolks. Cook until it comes to boil, stirring constantly. - Add seasonings and mix with drained tuna, green pepper, onion and celery. - Beat egg whites until stiff, but not dry and fold in tuna mixture. Pour into buttered 1-quart casserole. - Place in pan of water and bake in 300° oven for about 1 hour and 15 minutes. - Serve with parsley and butter sauce. - Can also be made with crab meat.
Ham & Red-Eye Gravy Ingredients: - 1 C grits - 1 center cut ham steak 1/4 inch thick 1 1/2 lb. - 1 Tbsp. instant Maxwell House coffee - 1 C boiling water Directions: - Prepare grits per directions on pkg. While grits are cooking, heat a cast iron skillet. Add ham to skillet. Brown on both sides about 5 minutes. Remove ham to large plate. Stir coffee in cup of boiling water, then in skillet. Stir constantly for 1 minute. Grandma keeps ham and grits separated on serving plate, and pours gravy over entire plate.
Eggless Vanilla Ice Cream Ingredients: - 1 cup Whole Milk - 1 cup Heavy Cream - 1/2 cups Sugar - 1 teaspoon Vanilla Extract Directions: - Combine ingredients and stir briskly for about 2 minutes until sugar is dissolved. Freeze in your ice cream maker according to the manufacturer's directions. - Makes 2 quarts.
Mom's Chili Ingredients: - 4 (15 ounce) cans kidney beans - 1 (15 ounce) can pinto beans - 1 34 lbs ground beef - 4 cups chopped fresh tomatoes - 1 (6 ounce) can tomato paste - 1 (8 ounce) can tomato sauce - 1 cup diced onion - 1 green peppers or 1 red pepper, chopped - 1 garlic clove, minced - 1 jalapeno, diced - 2 12-3 tablespoons chili powder - 1 teaspoon pepper - 1 teaspoon ground cumin - 1 -2 teaspoon salt Directions: - Brown beef until no pink remains. - Put beef into crock pot or large pot on stove. - Add all other ingredients. - Cook on low in crockpot 6-8 hours or high for 4-5 or on stove top for 3-4. - Enjoy with shredded cheddar cheese, oyster crackers, or tortillas.
4 Layer Cream Cheese Pudding Dessert Ingredients: - 1 cup flour - 1/2 cup nuts, chopped - 1/2 cup margarine, softened - 8 ounces cream cheese - 1 cup powdered sugar - 1 (8 ounce) container Cool Whip, divided - 2 (3 1/2 ounce) packages instant pudding mix (any flavor is fine) - 3 cups milk - toasted coconut, to sprinkle (optional) Directions: - Preheat oven to 350°. - Combine the flour, nuts and margarine. - Press mixture into a 13x9-inch pan. - Bake 10-15 minutes. - While cooling, combine the cream cheese, powdered sugar and 1 cup Cool Whip. - Spread over first layer. - Mix the pudding and milk; pour on creamy layer. - Chill. - Spread with remaining Cool Whip. - You may sprinkle with toasted coconut if you like.
Emily'S Spanish Rice Ingredients: - 1 lb. hamburger meat - 1 bell pepper, chopped - 1 1/2 c. water - 1 (8 oz.) can tomato sauce - 1 Tbsp. Tabasco - 1 tsp. thyme, rubbed through hands - salt and pepper to taste - 1 onion, chopped - 1 Tbsp. chili powder - 1 c. Uncle Ben's converted rice - 1 Tbsp. butter - 2 Tbsp. Worcestershire sauce Directions: - Brown hamburger and onion; drain fat. - Add pepper and chili powder. - Cook for 5 minutes. - Add remaining ingredients; simmer for 20 minutes, stirring occasionally.
Maple Granita Ingredients: - 3 1/2 cups water, preferrably spring water with no chlorine taste - 1/2 cup maple syrup, preferrably Canadian medium amber - 1 teaspoon gingerroot, finely minced - 3/4 cup lemon juice - 2 cups granulated sugar - 2 cups blueberries - 1/4 cup of fresh mint Directions: - Whisk together water, maple syrup, ginger, lemon juice and sugar in a large saucepan. - Place saucepan over high heat and bring to a boil for 2 minutes. REduce heat to medium and cook for an additional 5 minutes. - Remove from heat and pour into a large 2 inch deep baking dish. Freeze for 4 hours or overnight. - To serve scoop granita into chilled glasses and garnish with blueberries and fresh mint.
Oliebollen - The No-Yeast Version. Ingredients: - 750 g self-raising flour, sifted - 1 1/2 liters milk - 100 g butter - 100 g sugar - 1/4 - 1/2 cup sultana, raisins and peel - 1 apple, grated (eg Granny Smith) - 1 egg - 1 (330 -660 ml) bottle beer, preferably a dark ale or stout (I use Coopers stout here in Australia.) Directions: - Cream the butter and sugar. - Add the remaining ingredients in batches, mixing well and adding the fruit last. - The amounts are only guides- you are aiming for a thickish batter. - Heat up the sunflower oil for deep frying and drop scant tablespoons worth of dough. - Deep fry for about 5-7 minutes- they are self turning. - If you are too generous with the amount the doughnuts sink to the bottom of the pot and stick. - Not a good idea! - Too small and they overcook. - The aim is to have a golden doughnut that is cooked right through.
Mexican Corn Bread Ingredients: - 1 1/2 c. corn meal - 1 small can cream-style corn - 1/3 c. salad oil - 1 tsp. salt - 2 tsp. baking powder - 2 jalapeno peppers, minced - 1 c. buttermilk - 2 eggs - 2 Tbsp. chopped bell peppers - 2 c. grated sharp cheese - few shakes of garlic powder Directions: - Mix all ingredients except cheese. - Pour 1/2 mixture in well-greased hot skillet. - Iron skillet is best. - Sprinkle 1/2 cheese on top of mixture. - Bake at 350° for about 30 minutes.
Bread Ingredients: - 9 c. bread flour - 1/3 c. sugar - 1 1/2 Tbsp. salt - 3/4 c. oil - 1 1/2 c. Starter - 2 1/4 c. warm water (110~ to 115~) Directions: - Combine flour and salt. - Heat water. - Add sugar; dissolve. Add oil and Starter to sugar mixture. - Add liquid to flour mixture; stir into dough. - Knead lightly. - Return to oiled bowl. Let rise in a warm place overnight. - In the morning, punch down; knead 1 minute. - Divide into 3 loaf pans (oiled). - Oil top. Cover; let rise until approximately 4 p.m. - Bake at 350° for 35 to 40 minutes.
Garden Vegetable Soup Ingredients: - 2/3 c. sliced carrots - 1/2 c. diced onion - 2 cloves garlic, minced - 3 c. fat-free broth (your choice) - 1 1/2 c. diced green cabbage - 1/2 c. green beans - 1/2 c. diced zucchini - 1 Tbsp. tomato paste - 1/2 tsp. dried basil - 1/4 tsp. dried oregano - 1/4 tsp. salt Directions: - Saute carrot, onion and garlic in a large saucepan coated with cooking spray until softened. Add broth, cabbage, beans, tomato paste, basil, oregano and salt. Bring to a boil. Lower heat and simmer until beans are tender, about 15 minutes. Stir in zucchini and heat 3 to 4 minutes. Serve hot.
Fresh Corn Soup Ingredients: - 1 qt. chicken broth (homemade, canned or bouillon) - 2 medium potatoes, peeled and cubed - 2 c. fresh or frozen corn - 1/2 c. chopped ham or bacon - 1/2 tsp. sugar - salt and pepper to taste Directions: - Cook potatoes and ham or bacon in chicken broth until potatoes are soft. - Add corn and sugar; cook about 5 minutes. - Season with salt and pepper.
Cucumber Ribbon Pinchos Ingredients: - 1 Cucumber - 3 Cherry tomatoes - 3 Cheese flavored chikuwa Directions: - Sprinkle a cucumber with salt and roll it hard on a cutting board. - Slice it very thinly using a vegetable peeler. - Make two cuts halfway through the slices that are a bit nearer to the ends than the 1/4 points, as shown in this photo. - Put the two cuts together like this. - Secure with a pick, and the ribbon is done. - Stuff a piece of cucumber in the cheese flavored chikuwa. - Cut each one in half diagonally, and stick a pick-pierced cucumber ribbon on each piece. - (You can use regular chikuwa and stuff them with cheese and cucumber instead!) - Add a cherry tomato decoration to make your pinchos even cuter. - I served them as hors d'oeuvres along with tomato bruschetta. - Please take a look at"Party hors d'oeuvres Pinchos."
Brown Sugar Cookies Ingredients: - 4 c. flour - 3 tsp. baking powder - 1/4 tsp. salt - 1 c. butter - 1/2 c. brown sugar - 2 c. sugar - 1 c. nuts - 2 eggs - 1 Tbsp. vanilla or almond Directions: - Mix together and make into rolls and place in the freezer. When ready to use, slice and bake at 350° for about 10 minutes.
Macaroni And Cheese Ingredients: - 1 c. macaroni - 1 c. milk - 1 c. sharp grated cheese - 2 Tbsp. cornstarch - 1 1/2 c. buttered bread crumbs - salt and pepper to taste Directions: - While macaroni is cooking, thicken milk with cornstarch. Stir constantly to prevent scorching so it will not be lumpy. - Melt cheese in sauce.
Dried-Anchovy Condiment Ingredients: - 1 tablespoon vegetable oil - 2 ounces (about 1 1/4 cups) dried anchovies - 1/2 green Korean hot pepper, seeded, deveined and sliced - 1 tablespoon light corn syrup Directions: - In a medium saute pan, heat the oil over medium-low heat. - Add the dried anchovies and hot pepper and cook, stirring occasionally, until the anchovies are very lightly browned, about 7 minutes. - Remove the pan from the heat and gently stir in the corn syrup. - Serve at room temperature with barbecued meat.
Camembert Chicken Parmigiana Ingredients: - 2 (250 g) chicken breast fillets, skinless - 50 g camembert cheese - 1 egg - 2 teaspoons garlic, crushed - 1/2 teaspoon onion powder - 1/2 teaspoon tarragon, dried - 1/2 cup breadcrumbs - 1/2 cup pasta sauce - 2 tablespoons parmesan cheese, grated Directions: - Pre-heat oven to 180°C / 350°F. - Cut pocket into thickest part of chicken breast and stuff with slices of Camembert cheese. Put it well into the middle and press down the outer edges to keep it together. - Lightly beat together egg, garlic, onion powder and tarragon in a bowl. - Dip chicken breasts in egg mix and roll in breadcrumbs to coat. - Place chicken in a foil lined baking dish and place in oven on a lower rack for 35 minutes. - Remove and spread pasta sauce evenly over the top, and sprinkle with parmesan. - Return to oven on a higher rack (but not too close to the top) for around 15 minutes until cheese has melted.
Mango Lassi Ingredients: - 1 cup frozen mango chunks - 1 tablespoon orange juice concentrate - 1 teaspoon vanilla - 2 cups almond milk - 1 dash nutmeg Directions: - blend all the ingredients except ground nutmeg together until creamy. - pour into glasses and top each one with nutmeg. - pour leftovers into popsicle molds.
Curried Fish Fillets with Yogurt Sauce Ingredients: - 3/4 cup plain nonfat yogurt - 3 tablespoons minced fresh cilantro - 2 tablespoons minced green onion - Nonstick vegetable oil spray - 4 4-ounce flounder or petrale sole fillets - 2 teaspoons curry powder - 2 large egg whites - 1 cup toasted wheat germ Directions: - Mix yogurt, cilantro and green onion in small bowl. - Season with salt and pepper. - Preheat oven to 500F. - Spray baking sheet with vegetable oil spray. - Place in oven. - Rub each side of each fish fillet with 1/4 teaspoon curry powder. - Whisk egg whites in medium bowl until foamy. - Place wheat germ on large sheet of waxed paper. - Dip fish fillets into egg whites, then turn fillets in wheat germ, coating lightly. - Place fish fillets on hot baking sheet. - Sprinkle with salt and pepper. - Bake until fish is opaque in center, about 8 minutes. - Remove from oven; let stand 2 minutes. - Transfer to platter. - Serve yogurt sauce alongside.
Bean Sprouts Side Dish Ingredients: - 1 1/2 cups water - 1 teaspoon salt - 2 lbs soybean mixed sprouts - Dressing - 1 tablespoon soy sauce - 1 teaspoon sesame oil - 1 tablespoon sesame salt - 2 scallions, finely chopped - 2 teaspoons korean red pepper flakes Directions: - In a large shallow pot, bring 1 1/2 cups water to a boil. Add the salt and bean sprouts. - Simmer the sprouts for about 5 minutes, tossing them a couple of times to mix evenly. - Drain very well. Mix the soy sauce and sesame oil. Add to sprouts along with the remaining ingredients. - Toss well and chill.
Dumplings Ingredients: - 2 c. flour - 1 heaping Tbsp. shortening - 1 tsp. salt - 1 tsp. baking powder Directions: - Cut the shortening into the dry ingredients, then add the milk. - Mix into ball and roll out on a floured board as thin as possible. - Cut in squares and drop in boiling broth. - You can also freeze them and cook at a later time. - They freeze well.
Blueberry Cream Cheese Pie Recipe Ingredients: - 1 x 9 inch baked pie shell - 4 c. blueberries - 3/4 c. water - 4 Tbsp. cornstarch combined with 1 c. sugar - 1 Tbsp. lemon juice - 1 x 6 ounce. pkg. cream cheese - 1/2 c. powdered sugar - 2 c. whipped topping. Directions: - Simmer 2 c. berries with the water for 3 or possibly 4 min. - Add in combined sugar and cornstarch to the cooking fruit. - Continue cooking till syrup is thick and clear stirring constantly. - When about thickened, add in lemon juice. - Remove from heat and stir in remaining 2 c. berries. - Set aside to cold. - Combine cream cheese and powdered sugar. - Beat till smooth. - Fold whipped topping into the cream cheese mix. - Spread cream cheese mix in bottom of pie crust. - Top with the cooled berry filling and chill. - Serve with whipped topping or possibly whipped cream. - Also use huckleberries or possibly blueberries.
Angies Pumpkin Vichyssoise Ingredients: - 1 kg pumpkin - 1/2 kg potato (about 4-5) - 2 onions, chopped finely - 6 cups water - 6 chicken stock cubes (1 cube per 1 cup of water) - 1 (400 ml) carton cream Directions: - Cut pumpkin into small pieces and roast till both sides are golden. - Peel potatoes, cut into cubes then place into water with chicken stock and onions. - Once potatoes are cooked drain liquid stock into a bowl and keep set to the side. - Once pumpkin is taken out of the oven, peel the skin off then mash it together with the potatoes and onion. - Gradually add the chick stock liquid back into the mashed mixture then stir until desired consistency. - Add cream to taste then serve.
Pink Lady Ingredients: - 1 or 1 1/2 ounces gin - 1 or 1 1/2 ounces Calvados or applejack - 1 tablespoon grenadine - 3 tablespoons lemon juice - 1 egg white - 3 or 4 ice cubes Directions: - Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass. Alternatively, omit Calvados or applejack and reduce lemon juice to 1 1/2 tablespoons.
Blueberry Sangria Lemonade Ingredients: - 1 1/2 cups frozen blueberries - 1 (12 ounce) can frozen pink lemonade concentrate - 1 (750 ml) bottle Chardonnay wine - 3 cups carbonated lemon-lime beverage (recommended -- Sprite) - 1/2 cup cognac Directions: - In a large pitcher, combine all ingredients and stir. - Refrigerate for 1 hour to meld flavors. - Serve chilled in iced tea glasses.
Minted Citrus Carrots Ingredients: - juice of 1 medium orange - juice of 1 medium lemon - 1/4 c. freshly chopped mint - 1/8 tsp. ground pepper - 3 large carrots, peeled and shredded Directions: - In a small bowl, whisk juices, mint and pepper together. - Toss with shredded carrots and refrigerate. - (Serve cold.)
Cheese-Broccoli Soup(Make In Crock-Pot) Ingredients: - 1/4 c. butter - 1/4 c. finely chopped onion - 2/3 c. flour - 3 (10 1/2 oz.) cans chicken broth - 3/4 tsp. salt - 1 1/4 c. finely chopped celery - 1 1/4 c. finely chopped carrot - 1 (16 oz.) bag frozen broccoli cuts, rinsed with hot tap water* - 1 lb. Velveeta, cubed - 2 c. half and half Directions: - Place melted butter and onion in crock-pot. Gradually add flour to pot, stirring constantly with a whisk or spoon. Add chicken broth and stir until smooth. Add salt, celery, carrot and broccoli. Stir to combine. Cover and cook at low for 6 to 7 hours or at high for 3 to 4 hours.
Texas Tenderloin Roast Ingredients: - 1 beef tenderloin roast, 3 to 3 1/2 lbs. - 1 tsp dried oregano leaves - 1 tsp dried basil - 1 tsp dried thyme leaves - 1 tsp paprika - garlic salt-a little less garlic salt than other ingredients because minced garlic will be flavor and garlic salt adds flavor and salt - crushed pepper corns Directions: - preheat oven to 350 degrees - - combine ingredients and rub over surface of roast. - - Cook immediately or wrap tightly in plastic wrap and refrigerate overnight for a stronger cured flavor - - Place roast on rack in an open roasting pan. Do not add water or cover. - - Roast 450 degrees for 15 minutes - - Reduce heat to 350 degrees and roast until meat thermometer reached 145 degrees - - Remove from oven, cover with foil and towel. Let stand for 15 minutes before slicing
Custard Pie Ingredients: - 3 c. milk - 4 eggs - 1/2 c. sugar - 3/4 c. Bisquick - 1 tsp. vanilla - nutmeg Directions: - Stir all ingredients together. Bake at 325° for 30 minutes.
Pizza Hot Dish Ingredients: - 2 lb. hamburger - 1 large onion, chopped - 1 tsp. garlic powder - 1 Tbsp. oregano - 1 tsp. fennel - salt and pepper - 1 (48 oz.) jar Prego pizza sauce - 1 (13 oz.) can tomato sauce - 1 (16 oz.) mostaccioli noodles - 2 cans Cheddar cheese soup and 1 c. water - 8 oz. Mozzarella cheese, grated Directions: - Brown hamburger with onion, garlic, oregano, fennel, salt and pepper. - Add pizza sauce and tomato sauce; simmer for 20 minutes.
Josie'S Chess Pie Ingredients: - 2 c. sugar - 1/2 c. evaporated milk - 3 Tbsp. flour - 1/2 c. oleo or butter - 4 eggs - 1 tsp. vanilla Directions: - Mix flour and sugar, stir in melted butter. - Add other ingredients. - Beat until well mixed. - Pour into raw pie shell and bake at 350° for 45 minutes.
Fresh Apple Cake Ingredients: - 1 c. cooking oil - 2 c. sugar - 2 eggs - 1 tsp. vanilla - 3 c. flour - 1 tsp. baking soda - 1 tsp. cinnamon - 1 tsp. salt - 3 c. chopped apples - 1 c. chopped nuts Directions: - Cream oil, sugar, eggs and vanilla; sift together flour, soda, cinnamon and salt. - Combine both previous mixtures and add apples and nuts. - Bake at 350° for 40 to 45 minutes.
Cheesy Cilantro and Chili Zucchini Ingredients: - 2 small zucchini, sliced about 1/4 inch thick - 2 ripe plum tomatoes, seeded and chopped - 12 small onion, finely chopped - 4 tablespoons chopped fresh cilantro - 2 tablespoons chopped fresh flat-leaf parsley - 1 clove garlic, minced - 1 large jalapeno pepper, minced (more or less to suit your taste) - 12 cup white wine - 12 cup water - 14 cup sliced black olives or 14 cup green olives - 1 cup shredded monterey jack cheese - salt and black pepper (keep in mind the green olives will make it plenty salty) Directions: - In a large skillet, combine zucchini slices, tomato, onion, cilantro, parsley, garlic, chili peppers, wine and water. - Mix well; cook over medium heat for about 15 minutes- don't let zucchini get mushy (and keep an eye on it; the liquid cooks down and the pan can go dry). - Stir in the olives and cheese, salt and pepper to taste. - Continue stirring over low heat briefly just until cheese melts. - Serve immediately.
Fried Eggplant Ingredients: - 1 eggplant - 1 c. cornmeal (water ground) - 1/2 c. self-rising flour - 1/2 c. Betty Crocker Potato Buds instant potatoes - salt and pepper to taste - water Directions: - Peel and slice eggplant. - Mix cornmeal, flour, Potato Buds, salt and pepper with enough water to make batter. - (The batter should be a little thinner than for fried cornbread.) - Dip eggplant slices in batter, making sure each side is completely covered. - Heat oil (just enough oil to keep slices from sticking) in frying pan until hot and place eggplant slices in hot oil. - Fry until brown.
Savory Marinated Fish Ingredients: - 1 12 lbs fish fillets - 12 cup apple juice - 14 cup lemon juice - 1 garlic clove, minced - 12 teaspoon dried savory or 12 teaspoon thyme leaves - lemon (optional) Directions: - Arrange fish fillets in single layer in ungreased 2-quart baking dish. - In small bowl, combine apple juice, lemon juice, garlic and savory or thyme; pour over fish. - Cover with plastic wrap; refrigerate 1 to 4 hours to marinate, turning occasionally. - Remove fish from marinade. - Arrange on broiler pan. - Broil 4 to 6 inches from heat for 4 to 8 minutes or until fish flakes easily with fork, brushing occasionally with marinade. - Discard any remaining marinade. - Garnish with lemon.
Crab Cakes with Chili Mayonnaise Ingredients: - 1 tbsp. unsalted butter - 1/2 cup onion, chopped - 1/2 cup celery, chopped - 1 lb. fresh crab meat - 3/4 cup unseasoned dried bread crumbs - 1 egg - 1 tbsp. mayonnaise - 1 tbsp. sour cream - 1 tsp. chopped parsley - 1 tsp. chopped fresh dill - 1 tsp. Old Bay seasoning (in Canada, see Club House brand) - 1/2 tsp. garlic powder - 2 tbsp. oil - 1 cup mayonnaise - 2 tbsp. jalapeno pepper, minced - Pepper, to taste Directions: - Make chili mayonnaise by combining ingredients. - Chill. - In a small skillet, melt the butter. - Saute onion and celery. - Set aside. - In a large bowl, stir crab meat, 1/4 cup bread crumbs, onion-celery stuff, egg, mayo, sour cream, parsley, dill, seasoning and garlic. - Dampen hands. - Mold into 1-inch appetizers or 4-inch entree patties. - Coat crab cakes in remaining bread crumbs. - Fry in the oil 4-6 minutes or until golden brown.
Homemade Salad Dressing Ingredients: - 1 pt. Hellmann's mayonnaise - 1 pt. buttermilk - 1 tsp. Accent - 2 Tbsp. dry parsley - 2 pkg. low-calorie Italian salad dressing mix - 1 can jalapeno peppers or 4 oz. Jimenez green sauce Directions: - Blend well in blender; store in refrigerator. - For dip, decrease liquid.
Spaghetti Salad Ingredients: - 2 lb. cooked spaghetti - 1 (16 oz.) bottle Italian dressing - 1 container Durkee Salad Supreme - 1 red onion, minced - 1 bell pepper, minced Directions: - Combine all ingredients and refrigerate overnight. - It's best the next day.
Shrimp On The Barbecue Ingredients: - 1 lb. shrimp, cleaned and shelled - 1 tsp. powdered garlic - 1 stick butter - salt and pepper - cocktail sauce Directions: - Place shrimp on a wooden skewer stick (use six shrimp per stick). - Salt and pepper shrimp. - Melt butter and garlic. - Dip shrimp into your melted butter and garlic. Put aluminum foil on heated grill top. - Punch small holes in aluminum foil. - Put shrimp on skewer stick on grill. - Brush more butter mixture on shrimp. Cook until shrimp is pink.
Ham Dip Ingredients: - 1 lb. sandwich ham, diced - 2 (8 oz.) pkg. cream cheese - 1/4 c. mayonnaise - 2 Tbsp. mustard - 1 small onion, diced - 1 tsp. Worcestershire sauce or A.1. steak sauce Directions: - Hint: - Leave sour cream out for an hour to soften. - Makes mixing easier.
Grilled Chicken Roll-Ups Ingredients: - 1/4 c. pineapple juice - 1/4 c. mustard - 1 Tbsp. brown sugar - 4 boneless, skinless chicken breast halves - 8 slices bacon Directions: - Combine juice, mustard and brown sugar. - Set aside. - Cut chicken breasts in half lengthwise. - Roll each strip, wrap with 1 piece of bacon and secure with toothpick. - Grill 30 to 40 minutes, basting with sauce every 10 to 15 minutes.
Sarma Ingredients: - 1 lb. ground beef - 1 lb. ground pork - 1 c. chopped ham - 1/4 c. raw rice - 2 eggs - 2 onions - salt and pepper - little water (if necessary) Directions: - Mix ingredients well. - Make into balls. - Roll into cabbage leaves that have been in salted boiling water 1 to 2 days. - Brown flour in ham or bacon fat. - Mix in 1 can tomato puree. - Simmer; add 1 can sauerkraut. - Mix well; then add meat balls. - Add another can sauerkraut and some water. - Cook slowly 3 to 3 1/2 hours, until tender.
Tuesday Night Thai Soup Ingredients: - 1 chicken leg, skinned - 1 lg. potato - 2 carrots - 1 lg. onion - 1-1/2 inches of ginger, sliced thinly - 2 cloves of garlic - 1 red pepper - 1 cup of mushrooms - 1 lime, juiced - 1/2 can coconut milk - 4 cups water and chicken bouillon - stock - 10 stems of cilantro, roughly chopped Directions: - Roughly chop all of the veggies. - Heat a large pot over medium-high heat and start to brown the onions. - Add the garlic and ginger and stir. - Salt and pepper the chicken and add to the pan. - After the first side has browned, flip over and add all of the other veggies to the pan. - Once the chicken is all brown, add the coconut milk, lime and water or stock. - Adjust the salt. - Bring to boil then turn down to a simmer and cook covered until the potatoes are soft, about 30 minutes. - Remove the chicken and pull the meat off the bone. - Chop and return to the pot. - Add the cilantro at the last and stir.
Vegetable Lunch Stew Ingredients: - 5 large potatoes, cut into bite size cubes - 4 large carrots, coined - 3 stalks celery, sliced - 1 onion, chopped - 2 garlic cloves, minced - 12 head cabbage, cut into bite size pieces - 2 (14 1/2 ounce) cans chicken broth - 2 (14 1/2 ounce) cans water - 14 teaspoon black pepper - 1 teaspoon dill weed - 2 tablespoons olive oil Directions: - Saute the onion and garlic in olive oil, until tender. - Add minced garlic and saute a little longer. - Add the rest of the ingredients. - Bring to a boil and then reduce to medium heat and cook until potatoes are tender, about 25 minutes.
Sourdough Bread Ingredients: - 1/4 c. sugar - 1/2 c. canola oil - 1 tsp. salt - 1 c. starter - 1 1/2 c. warm water - 6 c. bread flour Directions: - In a large bowl, make a stiff batter of ingredients. Grease another bowl and put dough in; turn over to oil all sides. Cover lightly with foil and let rise all day. That night, punch dough down and knead a little. Divide into 2 parts and knead each part. Put into greased loaf pans and brush top with oil. Lay a piece of waxed paper over pans or cover with damp dish towel. Let rise overnight. Bake at 300° for 20 to 30 minutes. Butter top of each loaf after it is cooked and wrap with plastic wrap while it is warm.
Diy Spicy Kimchi Beef Instant Noodles Recipe Ingredients: - 4 tablespoons (60ml) high-quality beef base, such as - 2 cups kimchi with juices - 4 tablespoons (60ml) chili-garlic sauce (more or less to taste) - 1 cup thinly sliced shiitake mushroom caps - 4 ounces (110g) beef jerky, cut into 1/2-inch squares - 4 small nests rice noodles or precooked ramen or Italian pasta (see note) - 1 cup thinly sliced scallions Directions: - Divide beef base, kimchi, chili-garlic sauce, mushrooms, beef, and noodles between 4 resealable glass jars. Divide scallions between 4 small zipper-lock bags and seal bags, squeezing out all of the air. Tuck bags into jars and seal. Refrigerate for up to 4 days. - When ready to serve, remove scallion packet and add boiling water to the top of the jar. Seal jar and let sit 2 minutes. Open jar, stir in scallions, and serve.
Dill Pickles Ingredients: - 9 c. water - 3 c. vinegar - 1 c. salt - small cucumbers - a "bunch" of dill - 1 clove garlic (each quart jar) - 1 tsp. alum (each quart jar) Directions: - Place small cucumbers, a "bunch" of dill, 1 clove garlic and 1 teaspoon alum in each quart jar. - Cook water, vinegar and salt together until it boils. - Pour hot vinegar solution over and seal immediately.
Strawberry Dessert Ingredients: - 2 small boxes strawberry Jell-O - 2 small pkg. frozen strawberries - 2 c. boiling water - 1 angel food cake - 2 small boxes vanilla pudding - 1 small Cool Whip - 1/2 c. chopped walnuts Directions: - Dissolve Jell-O in boiling water; add frozen strawberries. Stir until thawed. - Set aside. - Break angel food cake into pieces. Put in 9 x 13-inch pan. - Pour Jell-O and strawberries over cake. Put in refrigerator until set. - Prepare pudding following package directions and spread over Jell-O. - Spread Cool Whip over pudding and sprinkle with walnuts.
Chocolate "Miracle Whip" Cake Ingredients: - 3 c. flour - 2 c. sugar - 1 c. light Miracle Whip - 2 c. hot water - 1 Tbsp. baking soda - 2 tsp. vanilla - 3/4 c. cocoa Directions: - Mix dry ingredients. - Gradually mix in Miracle Whip, water and vanilla. - Mix on - medium speed for 2 minutes. - Spray 9 x 13-inch pan with Pam. - Bake at 350° for 35 to 45 minutes. Excellent with peanut butter frosting!
Picnic Brownies Recipe Ingredients: - 1 c. butter, melted - 6 ounce. unsweetened chocolate squares (6 square) - 2 2/3 c. sugar - 4 Large eggs - 1 c. flour - 1 1/2 teaspoon baking pwdr - 1 1/2 teaspoon salt - 1 1/2 c. oatmeal - 2 c. minced nuts - 1 c. mini marshmallows - 2 teaspoon vanilla Directions: - Heat butter and chocolate over low heat, stirring often. - Remove from heat and stir in sugar. - Beat in Large eggs one at a time, blending well. - Sift together flour, baking pwdr, and salt; add in to chocolate mix. - Stir in remaining ingredients. - Bake at 350 degrees for 20-25 min.
Cheese Ball Ingredients: - 1- 8 oz. cream cheese - 1/2 c. softened butter - 1 c. shredded cheese - 1 bunch chopped green onions - Bacon bits - Pureed cherry preserves - Triscuits or Wheat Thins Directions: - Mix cream cheese, butter, and cheese; shape into ball. Roll in onions and bacon bits. Pour preserves over the top. Serve with crackers.
Summer Squash Casserole(Yellow Squash) Ingredients: - 5 to 6 small squash, sliced - 2 small onions, sliced - 1/2 lb. Ritz crackers - 1/2 c. water - 8 oz. Velveeta cheese - 1/4 c. margarine - salt and pepper to taste Directions: - Layer ingredients into a buttered 2-quart baking dish, ending with crackers and margarine. - Bake at 350° until bubbling. - (I like to sprinkle garlic powder over each layer.)
Tomato Tarragon Sauce Ingredients: - 3 medium shallots, minced - 2 garlic cloves, minced - 1 teaspoon cooking oil - 2 teaspoons sugar - 2 tablespoons tarragon vinegar - 3/4 cup tomato puree - 1/4 teaspoon salt - 1/2 teaspoon dried tarragon - 1/8 teaspoon black pepper Directions: - Saute shallot and garlic in oil in a small saucepan until tender; about 2 minutes. - Add remaining ingredients and heat to boiling; reduce heat and simmer, uncovered, for about 5 minutes. Serve hot.
Bacon Quiche Ingredients: - 1 (9-inch) deep pie shell - 1 Tbsp. butter - 1/2 lb. bacon - 1 c. Swiss cheese - 4 eggs - 2 c. light cream - 1/2 tsp. salt - pinch of nutmeg - pinch of pepper Directions: - Make pie shell. Spread butter over inside of shell. Refrigerate until ready for use. Fry bacon; crumble. Shred cheese. Mix the remaining ingredients with rotary beater until blended. Sprinkle crumbled bacon and shredded cheese on bottom of unbaked pie shell. Slowly pour in cream mixture. Bake at 425° for 40 minutes until inserted knife comes out clean.
Tender Chicken And Baby Spinach In Red Wine. Ingredients: - 1 skinless chicken breast, cut in half lengthways - 1 teaspoon minced garlic - 1/2 - 3/4 cup red wine - 1/2 teaspoon dried Italian herb seasoning - 1/4 cup tomato paste - 100 g baby spinach leaves Directions: - Heat a non-stick pan over medium heat and spray with cooking oil spray. - Add the garlic and cook gently, do not brown. - Add the chicken and cook until chicken is just about cooked through, turning regularly so both sides cook evenly. - Add the wine, tomato paste and herbs. - Stir so that the paste mixes into the wine. - Bring to a simmer and cook about 5 minutes or until chicken is just cooked through. - Add the spinach leaves and mix through so they just wilt then quickly remove from the heat. - Serve the chicken with spinach leaves on top and sauce drizzled over the spinach. - Nice served with steamed broccoli and pasta or potatoes.
Hawaiian Coconut Pineapple Bread Ingredients: - 1 pkg. yeast - 3 c. bread flour - 2 tsp. salt - 1 Tbsp. sugar - 1/4 c. nonfat dry milk powder - 1 egg - 1/4 c. butter - 3/4 c. shredded coconut - 3/4 c. Macadamia nuts - 1 (8 1/4 oz.) can crushed pineapple (with its juice) - 1/4 c. warm water Directions: - Put all ingredients into your bread maker pan in the order listed or according to the manufacturer's instructions. Select "white bread" and push start.
Molasses Oatmeal Pancake Or Waffle Ingredients: - 2 c. milk - 1/4 c. molasses - 2 c. oatmeal - 2 eggs - 1/3 c. oil - 1/2 c. flour - 1 tsp. baking powder - 1/2 tsp. baking soda - 1 Tbsp. wheat germ Directions: - Heat milk - and molasses in saucepan to 110°. - Pour over oatmeal - in - large mixing bowl. - Mix in remaining ingredients. Bake as - directed - in waffler or as pancake until bubbly; toss and bake until golden.
Famous Divinity Ingredients: - 3 c. sugar - 1 c. white syrup - 1/2 c. water - 1/8 tsp. salt - 2 egg whites - 1 c. chopped pecans - 1 tsp. vanilla Directions: - Place sugar, syrup, water and salt in pan. Cook over medium heat until a little dropped in cold water will form a hard ball. Beat egg whites until stiff while syrup is cooking. - Pour mix into egg whites, beating continuously. - Add vanilla and beat until it loses its glossy look. Add pecans and pour onto buttered platter or drop by spoon on waxed paper. Garnish with pecan halves.