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Vegetarian Summer Roll Ingredients: - 2 limes, juice of - 1 lime, segments of - 1 tablespoon Dijon mustard - 1 tablespoon brown sugar - 1/4 cup grapeseed oil - 1/4 cup Thai basil, whole - 1/2 lb bean sprouts, hair removed - 1 medium red bell pepper, julienned - 1 medium carrot, peeled, julienned - 1 lb smoked tofu or 1 lb tempeh, julienned - 10 -15 rice paper sheets, 10 to 12 inches diameter, rehydrated - salt and black pepper, to taste Directions: - In a bowl whisk together juice, lime, mustard and sugar. - Whisk in the oil and season. - Toss with all the vegetables and tofu. - Check for seasoning. - Lay out 1 wrapper and place a small mound of mix near the bottom. - Roll bottom towards the middle. - Fold in both sides and continue rolling. - Finish roll and let rest. - Individually wrap each roll with plastic wrap. - Will hold for 2 hours in the fridge. - Remove wrap, slice on the bias and serve on top of extra salad.
Chili Beans Ingredients: - 1 lb. ground beef - 5 large onions - 1 large can tomatoes - 1/2 bottle catsup - 2 red peppers - 1 tsp. salt - 2 Tbsp. chili powder - 2 large cans kidney beans or 1 lb. dried kidney beans, cooked Directions: - Let ground beef turn gray in pan. - Add onions, salt and pepper, then add chili powder, catsup and beans. Cook slowly for 1 1/2 hours.
Spicy Sweet Potato Wedges Ingredients: - 2 large sweet potatoes - 2 tablespoons olive oil - 1 tablespoon cajun spices Directions: - Cut potatoes into wedges. - Toss in oil to coat, then sprinkle over spice. - Toss again. - BAke in preheated oven, 400*F, for 20-25 minutes, turning occasioinally. - Serve with your choice of dip.
Ndiwa Za Mpiru Wotendera(Mustard Greens With Peanut Sauce) Ingredients: - 2 bunches mustard greens or spinach - water - 1/4 tsp. salt - 1 bunch green onions - 1/2 lb. cherry tomatoes, chopped - 1/8 tsp. black pepper - 1/2 c. peanut butter - 1/4 c. water - hot cooked rice Directions: - Wash greens, trim off any tough stems. - Tear into small pieces. - Bring small amount of water to a boil. - Add salt and greens. - Cook until greens are tender. - Add chopped onions, tomatoes and pepper. - Cook until slightly limp. - Form paste with peanut butter and water. - Pour paste over entire surface of greens. - Cook slowly for 10 minutes, stirring continually to blend. - Continue to cook until moist. - Serve over rice.
Green Beans With A Twist Ingredients: - 1 package (16 ounces) frozen French-style green beans - 1 cup sliced fresh mushrooms - 2 tablespoons butter - 1 envelope ranch salad dressing mix - 4 bacon strips, cooked and crumbled Directions: - In a large skillet, saute beans and mushrooms in butter. Sprinkle with dressing mix; toss to coat. Just before serving, sprinkle with bacon.
Potato Pork Chop Bake Ingredients: - 6 pork chops - 1 can cream of mushroom soup - 1/2 c. milk - 1/2 c. sour cream - salt and pepper to taste - 1 (24 oz.) pkg. frozen hash brown potatoes, thawed - 1 Tbsp. vegetable oil - 1 c. shredded cheddar cheese - 1 1/2 c. canned French-fried onions Directions: - Heat oil in large skillet over medium heat. - Add pork chops and cook until browned. - Drain on paper towel. - Preheat oven to 350°. In a medium bowl mix soup, milk, sour cream, salt and pepper. - Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. - Mix together and spread in the bottom of a 9x13-inch baking dish. - Arrange pork chops over potato mixture. - Cover dish and bake for 40 minutes at 350°. - Remove cover, top with remaining cheese and onions and bake uncovered for 5 more minutes.
Anti-Pasta Salad Ingredients: - 1 lb. mixed trio noodles - 1 jar gardenia - 1 can pitted black olives - 1 small jar green olives - 2 cans mushrooms - 1 large Italian dressing Directions: - Cook and drain noodles. - Drain gardenia and cut into small pieces. - Slice olives in half. - Combine all ingredients. - Add dressing to taste and chill.
Surprise Sandwiches Ingredients: - 12 slices bread - American cheese slices - prepared mustard - any of the following: ground ham, tuna, salmon, diced chicken or turkey - 4 eggs, beaten - 3 1/2 c. milk - 1/2 tsp. salt - mushroom sauce (cream of mushroom soup diluted with cream or whole milk) Directions: - Prepare the night before. - Grease an 8 x 10-inch pan with butter or oleo. - Place 6 slices of bread (crusts removed) in bottom of pan. - Cover each slice with a slice of American cheese. Then spread each with prepared mustard and cover with any of the listed meats. - Butter 6 more slices of bread and place on top, buttered side up.
Quiche Lorraine Ingredients: - 3 Tbsp. butter - 1 1/2 large onions, sliced - 1 lb. bacon - 6 eggs - 3 c. half and half - 1 tsp. salt - nutmeg and cayenne pepper - 1 1/2 c. grated natural Swiss - 1 Tbsp. flour (heaping) - 1/2 c. grated Parmesan cheese Directions: - Prepare Potato Cream Cheese Filling first. - (Note: Filling can be prepared ahead of time and refrigerated overnight in a covered container.)
Easy Carrot Cake Ingredients: - 1 yellow cake mix - 1 1/4 c. Miracle Whip - 4 eggs - 1/4 c. cold water - 2 tsp. cinnamon - 2 c. finely chopped carrots - 1/2 c. chopped walnuts - 1 (16 oz.) cream cheese frosting Directions: - Combine cake mix, Miracle Whip, eggs, water and cinnamon, mixing well on medium speed, using electric mixer. - Stir in carrots and walnuts. - Pour into a greased 13 x 9-inch pan. - Bake at 350° for 35 minutes or until toothpick comes out clean when inserting into cake. - Cool. - Spread frosting over cake.
Favorite Goulash Ingredients: - 4 oz. fine noodles - 1 lb. ground beef - 1 medium onion, chopped - 2 c. sliced celery - 1 (2 1/2 oz.) jar mushrooms - 1 can tomatoes - 1 can green beans - 1 can whole corn - 1 tsp. salt - 1/4 tsp. pepper - 1/2 c. catsup - 1 c. water Directions: - Cook and stir ground beef and onion in large pan until meat is brown and onion is tender. - Drain off fat. - Stir in noodles, celery, catsup, salt, pepper, mushrooms (with liquid), tomatoes, green beans (with liquid) and corn (with liquid). - Add 1 cup water. - Cover; simmer 30 to 45 minutes.
Strawberry Salsa Grilled Pork Chops Ingredients: - 1 pint Strawberries, Hulled And Sliced - 1 pint Cherry Tomatoes, Quartered - 3 Green Onions, Sliced - 1/4 cups Cilantro, Freshly Chopped - 3 Tablespoons Olive Oil - 1 Tablespoon Balsamic Vinegar - 1/4 teaspoons Salt - 4 Pork Chops, Boneless - Salt And Pepper, to taste Directions: - Place strawberries, tomatoes, green onions and cilantro in a bowl, stir gently. - In a small bowl whisk together the oil, vinegar and salt. - Pour mixture over strawberry mixture. - Stir gently to combine. - Refrigerate while cooking pork. - Preheat grill on medium heat for 10 minutes. - Season pork chops generously with salt and pepper. - Add pork chops to the hot grill, reduce heat to low and cover. - Cook about 6 minutes per side or until thermometer reads about 150 F. Remove chops from heat to a clean plate and allow them to rest for 5 minutes. - Spoon salsa over pork just before serving.
Blood Fruit Salad Ingredients: - 1 avocado - 3 tomatoes - 5 strawberries - 3 tablespoons chipotle salsa - 2 tablespoons Frank's red hot sauce - 2 teaspoons Splenda granular Directions: - Peel and dice avocado. - Dice tomatoes, slice strawberries three or four times lengthwise and combine all ingredients in a medium sized bowl. - Stir to combine.
Yam Crunch Ingredients: - 3 c. mashed yams - 1/2 c. white sugar - 1/2 c. butter - 2 eggs - 1 tsp. vanilla Directions: - Mix all ingredients together. - Then put into greased casserole dish.
Festival Or Light Retreat Vegetable Dip Ingredients: - 1 box (4 envelopes) Lipton onion Cup-a-Soup spring vegetable instant soup mix - 1 pt. (16 oz.) plain nonfat yogurt - vegetables and crackers Directions: - Mix together plain yogurt and soup mix until well blended. Store in refrigerator overnight or at least several hours. - Serve with vegetables and crackers. - Very low calorie.
Easy Upside Down Pumpkin Pie Ingredients: - 12 ounces evaporated milk - 29 ounces pumpkin - 3 eggs - 1 cup sugar - 1 teaspoon cinnamon - 1 teaspoon salt - 1 (18 1/4 ounce) box yellow cake mix - 1 cup butter, melted - 1 cup chopped pecans (optional) Directions: - Heat oven to 350. - In large bowl combine evaporated milk, pumpkin, eggs, sugar, cinnamon and salt; mix well. - Pour mixture into greased 9x13 dish. - Sprinkle with entire box of dry cake mix. - Drizzle melted butter over entire pan. - Sprinkle with nuts. - Bake for 50-60 minutes. - Allow to cool before serving.
Eggnog French Toast Bake Ingredients: - 10 slices Texas Toast Style Thick Sliced Bread (or A Loaf Of French Bread) Cut Into 2 Inch Cubes - 6 whole Eggs - 2 cups Eggnog - 1/3 cups Brown Sugar - 1/2 teaspoons Nutmeg - 1 teaspoon Cinnamon Directions: - Arrange the bread cubes in a 9x13 inch baking pan. - In a separate bowl, whisk together the remaining ingredients. Pour over the bread. - Cover and refrigerate for at least 3 hours, and up to 24 (I recommend refrigerating overnight). - Preheat oven to 350°F. Bake french toast uncovered for 35 minutes or until golden brown. Serve warm.
Donuts Ingredients: - 4 c. flour (all-purpose) - 4 tsp. baking powder - 6 tsp. shortening - 1 c. milk - 1 c. sugar - 1 tsp. nutmeg - 1 egg Directions: - Refrigerate overnight. - Fry and sprinkle with powdered sugar.
Quick Garlic Cubed Steaks Ingredients: - 1/4 cup butter or margarine - 2 Tbsp Worcestershire sauce - 2 Tbsp lemon juice - 1 Tbsp finely snipped fresh parsley - 2 cloves fresh garlic put through a garlic press or minced fine - 6 beef cubed steaks - 6 1-inch thick slices of French bread cut diagonally & toasted on grill Directions: - In a saucepan melt butter and stir in Worcestershire sauce, lemon juice, parsley & garlic. - Brush butter mixture on both sides of steaks. - Place steaks in a wire grill basket. - Grill over hot coals for 1 to 2 minutes. - Turn basket over and grill for 1 to 2 minutes more. - Season steaks with salt & pepper. - Place each steak atop a toasted bread slice. - Spoon remaining butter mixture over steaks. - Makes 6 servings.
Portobello Mushroom And Sweet Potato Soup Ingredients: - 3 tablespoons margarine - 1/4 onion, chopped - 2 large portobello mushroom caps, diced - 2 (14 ounce) cans chicken broth, divided - 1 large sweet potato, peeled and diced - 2 tablespoons bacon bits - 2 teaspoons garlic salt - 1/2 teaspoon dried thyme - 1 bay leaf - 1/4 cup half-and-half - 4 ounces shredded Gouda cheese Directions: - Heat margarine in a pot and cook onion until soft and translucent, about 3 minutes. Add mushrooms and 1 can of chicken broth and cook for 5 minutes. - Add sweet potato and second can of chicken broth to the pot. Stir in bacon bits, garlic salt, thyme, and bay leaf, and bring to a boil. Reduce heat and simmer soup until sweet potato is soft, about 15 minutes. - Remove and discard bay leaf. Puree soup using an immersion blender until smooth. Stir in half-and-half and Gouda cheese and mix until well blended.
Grammie B'S Cheese Soup Ingredients: - 1 qt. water - 4 chicken bouillon cubes - 2 1/2 c. cubed potatoes - 1 c. celery - 1 c. carrots - 1 c. onions - 1 can chicken broth - 2 1/2 c. cauliflower - 2 1/2 c. broccoli - 2 cans cream of chicken soup - 1 lb. Velveeta cheese, chopped - 1 lb. hot Velveeta cheese, chopped Directions: - Cook - celery, - carrots and onions in water and bouillon about 20 minutes or until tender. - Add chicken broth, cauliflower and broccoli. - Cook about 10 more minutes. Add soup and cheeses. Heat, - but do not boil. - Turkey, chicken or ham can be added. Serves 20.
Mandarin Orange Salad Ingredients: - 1 can mandarin oranges, drained - 1 (8 oz.) can crushed pineapple, drained - 1 (8 oz.) carton Cool Whip - 1 small pkg. orange Jell-O - 1 (12 oz.) carton cottage cheese (small curd) Directions: - Mix Jell-O and cottage cheese. - Add remaining ingredients, one at a time. - Mix well and chill.
How To Make Cookies According To A Four-Year-Old Ingredients: - dough - chips - chocolate Directions: - Roll it with a roller, outer. - Flatten the dough. - Put it in the oven to cook it.
Ko-Ko Nut Tort Ingredients: - 1 c. flour - 3 Tbsp. powdered sugar - 1/2 c. chopped nuts - 1/2 c. oleo - 8 oz. cream cheese - 1 c. powdered sugar - 8 oz. Cool Whip - 2 (3 oz.) pkg. instant toasted coconut pudding - 2 1/2 c. milk - 1 (4 1/2 oz.) carton Cool Whip - coconut - a few nuts Directions: - Mix flour, powdered sugar, 1/2 cup chopped nuts and oleo as a pie crust. - Pat in 9 x 13-inch pan and bake 10 to 15 minutes at 350°. - Beat the cream cheese and powdered sugar until light. - Fold in 8 ounces of Cool Whip and pour over crust. - Mix coconut pudding with milk. - Pour over cream cheese layer. - Spread 4 1/2 ounce carton of Cool Whip over all. - Sprinkle with coconut and a few nuts. - Refrigerate.
Health Bread Ingredients: - 1 large Tbsp. shortening - 1 Tbsp. salt - 1 c. rolled oats - 1 c. All-Bran - 1/2 c. brown sugar - 1 c. boiling water - 2 c. cold water - 8 c. flour - 1 pkg. yeast Directions: - Combine first 5 ingredients. - Dilute 1 yeast cake in 1/4 cup warm water and add to mixture. - Add flour. - Let rise and punch down. - Bake 400° for 30 minutes.
Ambrosia Salad Ingredients: - 1 medium can crushed pineapple, drained - 1 can mandarin oranges, drained - 1 large can fruit cocktail, drained - 1 c. coconut - 1 c. miniature marshmallows - 2 bananas, sliced - 1 (8 oz.) Cool Whip Directions: - Mix all ingredients well. - Chill several hours before serving.
French Silk Pie Ingredients: - 1 1/2 c. sugar - 2 sticks (1 c.) butter - 2 sq. chocolate, melted - 4 eggs - 2 tsp. vanilla Directions: - Cream sugar and butter, then add the chocolate. - Add eggs, one at a time. - Beat 5 minutes after each egg addition. - Add vanilla. Put into baked one crust pie shell. - Refrigerate and top with whipped cream, if desired.
Beef Steak Ingredients: - 1 slice Sirloin - 5 grams Garlic - 1 dash Salt and pepper - 1 dash Soy sauce Directions: - Bring the beef to room temperature and season with salt and pepper. - Remove the core from the garlic and chop it up. - Heat some olive oil in a frying pan and lightly saute the garlic. - Turn the heat up to high, then put the beef into the pan, with the salt and peppered side down. - Once that side has cooked, turn the heat down to low. - Turn the heat up to high and flip it over. - Once cooked through, turn the heat down to low. - Place the crunchy garlic on top of the beef. - Transfer to a plate. - Cut with a knife and check that the inside is done. - Drizzle on some soy sauce and serve.
Great Grandma’S Walnut Crumble Ingredients: - FOR THE SYRUP: - 2 cups Sugar - 1 cup Water - FOR THE CRUMBLE: - 2 Eggs - 1 cup Butter - 1 cup Vegetable Oil - 5 ounces, fluid Evaporated Milk - 2 teaspoons Baking Powder - 4 cups Flour - 2 cups Chopped Walnuts Directions: - Preheat the oven to 325°F. - Start with the syrup. On medium heat, dissolve sugar in water. Put aside and let it cool. - For the crumble, in a large bowl, beat the eggs. Add softened butter, vegetable oil and evaporated milk. Mix thoroughly. Then add the baking powder and the flour 1 cup at time and mix. Fold in the chopped walnuts. Spread the dough in a baking pan and cut into 1-inch squares. - Bake for 35 minutes until golden brown. Get it out of the oven and pour the syrup while still hot. - Serve with tea or coffee.
7-Up Pound Cake Ingredients: - 3 sticks butter - 5 large eggs - 1 tsp. vanilla - 1 tsp. lemon flavor (may substitute juice and rind of 1 medium lemon) - 3 c. sugar - 3 c. flour - 3/4 c. 7-Up Directions: - Cream butter and sugar until light and fluffy. - Add eggs, one at a time, beating well after each addition. - Blend sifted flour gradually, mixing well. - Blend in the flavorings and slowly stir in the 7-Up. - Pour into a greased and floured tube pan. - Bake for 45 to 60 minutes at 325°.
Carrot Salad Ingredients: - 10 c. carrots, sliced 1 inch thick and cooked tender-crisp - 1 c. chopped onions - 1 c. chopped green pepper - 1 (10 3/4 oz.) can tomato soup (undiluted) - 1/2 c. artificial sweetener (that measures like sugar) - 1/2 c. vegetable oil - 3/4 c. cider vinegar - 1 tsp. each salt and pepper Directions: - Combine vegetables in large bowl. - Combine remaining ingredients in small saucepan. - Heat over medium heat until blended well. - Pour over vegetables. - Chill overnight. - Makes 24 servings.
Butterscotch Pecan Pie Ingredients: - 2 c. milk - 1/4 c. Karo syrup - 4 Tbsp. cornstarch - 1/2 c. sugar (dark brown), packed - 1/4 tsp. salt - 2 egg yolks - 1 tsp. vanilla flavor - 9-inch pie shell - 1/3 c. chopped pecans - 2 egg whites - 4 Tbsp. sugar Directions: - Beat egg whites and gradually beat in sugar to form meringue. Top with chopped pecans. - Cook in oven at 325° for 10 minutes or so.
Fried Rice Ingredients: - 1/4 c. vegetable oil, divided - 2 large eggs - 1 c. diced cooked ham/pork - 1/2 large red bell pepper, diced - 1/2 large sweet onion, diced - 1/2 c. frozen sweet green peas, thawed - 3 c. cooked rice - 1/4 c. soy sauce - 1 tsp. chili-garlic sauce - 4 green onions, sliced Directions: - Heat 1 tablespoon oil in a skillet or wok at medium-high heat 2 minutes. - Add eggs; cook 1 minute on each side. - Remove from skillet; chip and set aside. - Heat remaining 3 tablespoons oil in skillet or wok; add ham or pork and stir-fry 1 to 2 minutes or until golden. - Add bell peppers and onions; stir-fry 5 minutes. Add peas and next 3 ingredients; stir-fry 3 to 4 minutes or until thoroughly heated. - Stir in reserved egg and sprinkle with green onions. - Yield: - 4 servings.
Orange Fruited Chicken Salad Ingredients: - 2 c. cut up chicken - 1 c. chopped celery - 1 1/2 c. fresh orange sections - 1 c. halved red grapes - 2 Tbsp. toasted almonds - salad greens - Citrus Dressing Directions: - Combine all ingredients, except greens; toss lightly with Citrus Dressing. - Chill. - Pour into a bowl lined with salad greens.
Crock Pot Chicken Stroganoff Ingredients: - 1 lb chicken breast, cubed - 1 (8 ounce) can cream of mushroom soup - 1 cup sliced mushrooms - 1 small onion, diced - 2 garlic cloves, minced - 1 1/4 ounces onion soup mix - 2 tablespoons Worcestershire sauce - 1 cup sour cream - 2 cups water Directions: - Throw it all together and cook for min 4 hours.
Chocolate Pies Ingredients: - 1 stick margarine - 3 c. milk - 3 eggs - 2 c. sugar - 4 Tbsp. flour - 1 tsp. salt - 1 tsp. vanilla flavoring - 2 Tbsp. cocoa - 2 pie shells Directions: - First lightly brown pie shells in oven. - Set aside to cool. In a double boiler, melt margarine. - Add milk. - Separate egg yolks. - Save whites and store in refrigerator. - Stir egg yolks with spoon and add to milk and butter mixture in a double boiler (before milk gets hot). - In a bowl, mix together sugar, salt, flour and cocoa. - Add to mixture in double boiler. - Stir continually until filling thickens. - Add flavoring. - Pour filling in pie shells. - Beat egg whites until foamy; add 1/2 cup of sugar and beat until stiff. - Spread over pies and lightly brown in a 350° oven.
Homemade Noodles Ingredients: - 9 eggs - 5 c. flour - 1 tsp. salt - 1/2 c. water Directions: - Mix ingredients together well. May need more flour to stick together. - Knead until smooth. - Dough should not be sticky. - Roll out on well-floured surface. - Let set at least 1 hour. - Cut in desired width.
Papa'S Pork Ribs Ingredients: - 1 pork rib rack - salt and pepper - Sauce - 1 cup white vinegar - Worcestershire sauce - honey - black pepper - 1/4 cup water - garlic salt - hot sauce (optional) Directions: - Split ribs into two halves for thorough cooking. Grill, basting with sauce frequently, until the ribs are brown. Remove ribs from the grill and place in a broiler pan. Pour all of the remaining sauce on top of the ribs. Cover tightly with foil and place in the oven at 350 degrees for 45 minutes. Serve.
Szechwan Chicken Recipe Ingredients: - 1 tbsp. cornstarch - 3 tbsp. soy sauce - 2 whole chicken breasts, skinned, boned and cut in 1/2 inch cubes - 1 tbsp. dry sherry - 2 tbsp. sugar - 1 tbsp. cider vinegar - 1/4 c. peanut oil - 1/2 to 1 teaspoon red pepper flakes - 2 scallions, including tops - 1/2 teaspoon peeled, chopped fresh ginger root - 1/2 c. dry roasted peanuts Directions: - Blend cornstarch and 1 Tbsp. - soy sauce in 2-3 c. bowl. - Fold in chicken and set aside. - Mix remaining 2 Tbsp. - soy sauce, sherry, sugar, and vinegar in small dish. - Heat oil in wok or possibly open fry pan to about 375 degrees; add in pepper flakes and stir, cook till black, 20 seconds. - Add in chicken, stir fry about 5 min. - Remove chicken and set aside. - Add in green onions and ginger root and stir fry 1 minute. - Add in the chicken and stir fry 2 more min. - Add in the sherry mix and peanuts. - Stir fry 1 minute. - Serve with warm rice.
Pork Chops And Rice Ingredients: - 4 pork chops - 4 Tbsp. dry rice - 4 slices onion - 4 slices tomato - 4 slices bell pepper - 2 chicken bouillon cubes - 2 c. hot water Directions: - Melt bouillon cubes in hot water; set aside. - Brown pork chops on both sides. - Grease casserole well. - Place 1 tablespoon rice for each chop in bottom of casserole. - Place chops on top of rice. Place 1 slice of each: green pepper, onion and tomato on top of each chop. - Cover with chicken broth. - Bake at 350° for 1 hour or until chops are done. - Makes 4 servings.
Chess Pie Ingredients: - 3 whole eggs - 3/4 stick butter, melted - 1 tsp. lemon extract - 1 1/2 c. sugar - 1 Tbsp. vinegar - 1 Tbsp. plain cornmeal Directions: - Mix all together. - Bake at 350° for 30 minutes or until done. Great topped with pecans. - Makes 1 pie.
Shrimp Butter Ingredients: - 3 (4 1/2 oz.) cans small cleaned shrimp, drained - 2 Tbsp. minced onion - juice from 1 lemon - 1 1/2 sticks soft butter - 1 (8 oz.) pkg. cream cheese Directions: - Mix together and chill. - Serve with crackers.
Cantaloupe Ice Recipe Ingredients: - 4 c. Cantaloupe, Chunks - 2 x Lemons, Juiced - 1/2 c. Sugar Directions: - 1. - Strain cantaloupe through a sieve or possibly whirl in a blender. - 2. - Add in lemon juice and sugar. - 3. - Place in freezing trays and freeze till almost hard. - 4. - Place in bowl and beat till smooth. - 5. - Return to trays and freeze till hard - Makes 4 to 6 servings.
Party Punch Ingredients: - 2 pkg. Kool-Aid fruit punch - 1 c. sugar - 1 large can pineapple juice Directions: - Make Kool-Aid according to package. - Add pineapple juice and freeze. - Remove from freezer 3 to 4 hours before party. - Serve slushy. - This makes 1 gallon.
Cookie Kisses Ingredients: - 1 cup (225 ml) plus 2 tbsp (30 ml) flour - half 1 tsp (5 ml) baking soda with a pinch of salt - 1 stick margarine or butter - 1 tsp (5 ml) vanilla extract - half 1 cup (225 ml) sugar - 1/4 cup (60 ml) packed dark brown sugar - 1 egg - 1/4 cup (60 ml) pounded crushed Hershey kisses. Directions: - Combine the flour, baking soda and salt; Set aside. - In a bowl mash together the margarine, vanilla, sugar and brown sugar until smooth and fluffy. - Add the egg. - Eventually add the flour mixture and mix until just blended. - Add your crushed Hershey kisses. - Use PAM to lightly grease cookies sheet, over wipe with a paper towel. - With your hands roll exceptional one inch balls. - (Remember we seek for exception, not perfection!) - Put in the oven for 12 minutes, with the temperature of 350 degrees (175 C.). - Do not wait for cookies to cool on the sheet, they will stick to the pan with or without grease!
Creamy Spinach Dip Ingredients: - 1 can chopped spinach (13.5 oz.) - 2 c. light sour cream - 1/2 c. light mayonnaise - 1 pkg. dry onion soup mix (4 oz.) - 1 c. chopped red bell pepper Directions: - Drain spinach, reserving 2 Tbsp. liquid. - Combine reserved liquid, sour cream, mayonnaise and soup mix. - Stir in spinach and red pepper. - Refrigerate several hours or overnight. - Serve with vegetables, bread or crackers.
Oriental Salad Ingredients: - 1 (14 or 16 oz.) can bean sprouts - 1 (8 oz.) can bamboo shoots - 1 (8 oz.) can sliced water chestnuts - 1 (4 oz.) jar chopped pimentos - 1 (11 oz.) can mandarin oranges - 1 medium onion, sliced thin - 1/2 c. finely chopped celery - 1/2 c. finely chopped green pepper - 1/3 c. vegetable oil - 3/4 c. granulated sugar - 2/3 c. white vinegar - 1 tsp. salt - 1 tsp. black pepper Directions: - Combine oil, sugar, vinegar, salt and pepper in a pan; bring to a boil and cook over medium-high heat until sugar is dissolved. Pour hot oil mixture over drained vegetables and oranges. - Mix well and chill.
Appetizer Pie Ingredients: - 1 (8 oz.) pkg. cream cheese, softened - 2 Tbsp. milk - 1 (2 1/2 oz.) pkg. smoked beef, finely chopped - 1/8 tsp. pepper - 2 Tbsp. finely chopped green pepper - 2 Tbsp. finely chopped onions - 1/2 c. sour half and half - 1/4 c. coarsely chopped almonds or walnuts Directions: - Combine cream cheese and milk. - Add smoked beef, onion, green pepper and pepper; mix well. - Add sour half and half. - Spread into an 8-inch pie plate. - Sprinkle nuts over top. - Bake at 350° for 15 minutes. - Serve hot with crackers. - Serves 10 to 12.
Mexican Stew Ingredients: - 1 1/2 lb. ground beef - 1/2 c. diced onions - 2/3 c. cooked rice - 1 can chili salsa (7 1/2 oz.) - 1 large can tomato sauce - 2 tsp. chili powder - salt and pepper to taste Directions: - Brown hamburger; drain well. Add onions and saute to golden brown. - Add chili powder, chili salsa and tomato sauce. Rinse can with 1/2 can water. Salt and pepper to taste. - Simmer 1/2 hour. Add 2/3 cup cooked rice. Simmer a few more minutes.
Refrigerator Rolls Ingredients: - 2 pkg. yeast - 2 c. warm water - 1 Tbsp. salt - 1/2 c. sugar - 1 egg, beaten - 6 1/2 c. flour Directions: - Dissolve yeast in warm water; add all other ingredients except flour. - Then add flour in two parts. - Knead until smooth and rubbery. - Place in a tightly covered bowl for 24 hours. - Keep in refrigerator. - Grease top of dough and take off only what you need. - Squeeze rolls and let rise 2 hours before baking. - Replace remainder of dough in refrigerator.
Helen's Mint Chutney Ingredients: - 1 cup mint leaf, chopped - 1 cup chopped green onion - 1 teaspoon salt - 4 green chilies - 1 lime, juice of - 1 inch ginger Directions: - Mix the ingredients and grind in a blender. - NO water should be added. - (If you prefer, you can use some tamarind instead of the lime). - For those who like their chutneys sweet, a tsp of sugar can be added to the mixture.
Apple Cinnamon Oatmeal Recipe Ingredients: - 1 c. water - 1/4 c. apple juice - 1 x tart apple diced - 2/3 c. rolled oats - 1 dsh cinnamon - 1 c. skim lowfat milk Directions: - Place water, juice and apples in a medium saucepan and bring to a boil. - Stir in the rolled oats and cinnamon. - Return to boil, reduce heat and simmer till the porridge is thick. - Serve warm with lowfat milk. - This recipe yields 1 serving.
Apple Cake Ingredients: - 1/2 c. butter - 1 c. sugar - 1 beaten egg - 1 tsp. cinnamon and nutmeg - 1 c. flour - 2 1/2 c. coarsely chopped apples - 1/2 c. finely chopped pecans Directions: - Cream butter and sugar until fluffy. - Add beaten egg. - Add cinnamon, nutmeg and flour. - Add apples and pecans. - Bake in 350° oven for 1 hour. - Can double or triple recipe.
Lemon Pork Chops-Pressure Cooker Ingredients: - 20 pork chops, 1/2 inch thick - 1/4 cup cooking oil - 20 slices lemons - 4 onions, cut into rings - 1 teaspoon salt - 1 teaspoon pepper - 2 cups ketchup - 2 cups water Directions: - Heat cooker, add oil and brown chops. - Top each chop with a lemon slice. - Add onions, salt and pepper. - Combine ketchup and water, pour over chops. - Close cover securely. - Place pressure regulator on vent pipe and cook 10 minutes at 15 pounds pressure. - Let pressure drop of its own accord.
Oatmeal Lunchbox Cookies Ingredients: - 2 c. white raisins - 1 c. shortening - 2 c. sugar - 1/2 c. peanut butter - 3 beaten eggs - 1/4 c. milk - 1 c. flour - 2 tsp. cinnamon - 3/4 tsp. salt - 3/4 tsp. soda - 2 tsp. vanilla - 3 1/2 c. quick cook oatmeal Directions: - Pour boiling water over raisins. - Let stand 5 minutes; drain. Cream shortening and sugar. - Add peanut butter and eggs. - Add 1/4 cup milk and flour sifted with cinnamon, soda and salt. - Add vanilla and oatmeal. - Stir in raisins. - Drop on ungreased cookie sheet. - Bake at 375° for 15 to 18 minutes.
Pancake Mix Ingredients: - 4 1/2 c. sifted all-purpose flour - 1/4 c. baking powder - 2 1/2 tsp. salt - 1/2 c. sugar Directions: - Sift this together and store in a dry place.
Morning Glory Muffins Ingredients: - 2 c. flour - 1 3/4 c. sugar - 2 tsp. baking soda - 2 tsp. cinnamon - 1/2 tsp. salt - 2 c. grated carrot - 1/2 c. raisins and coconut (each) - 1/2 c. chopped nuts - 1/2 c. drained crushed pineapple - 3 eggs - 1 c. salad oil - 2 tsp. vanilla Directions: - Dates may be substituted for raisins.
Jane'S Chicken Pot Pie Ingredients: - 1 large fryer or roasting chicken - 2 c. carrots, cut in bite size - 2 large onions, cut in bite size - 2 c. celery, cut in bite size - 2 c. frozen garden peas - 1/2 tsp. dried parsley - 1 pinch dried oregano - 1/4 tsp. paprika - 1/4 c. cornstarch - 1 stick margarine - 1/2 c. milk - 1 c. self-rising flour - 1/8 tsp. black pepper - pinch of dried thyme - salt and pepper to taste Directions: - Boil, debone, skin and cut chicken into bite size pieces; reserve broth. - Parboil in chicken broth the vegetables with parsley, oregano, paprika, salt and pepper to taste. - Thicken with cornstarch. - Add chicken, cut up; pour into a 9 x 13-inch baking pan. - This should fill pan to depth of about 1 1/2 inches.
Pistachio Bread Ingredients: - 1 pkg. yellow cake mix - 1 (6 oz.) pkg. pistachio instant pudding mix - 4 eggs - 1/4 c. cooking oil - 1/4 c. water - 1/2 pt. sour cream - 1 tsp. cinnamon - 1/4 c. sugar - 1/4 c. ground walnuts Directions: - Mix cinnamon, sugar and walnuts. - Then mix first 6 ingredients and pour into 2 greased loaf pans, alternating with 1/2 dough, 1/2 cinnamon mixture. - Bake at 350° for 30 to 35 minutes.
Potato Yummies Ingredients: - 6 to 7 boiled potatoes, cooled and grated - salt - 1 can cream of chicken soup - 1/4 c. melted butter or margarine - 1/2 pt. sour cream - 1/3 c. chopped onions - 1 c. grated cheese - 2 Tbsp. melted butter - 1/2 c. crumbled cornflakes Directions: - Spread potatoes out in pan and sprinkle with salt. - Mix next 5 ingredients and put on top of potatoes. - Spread melted butter on top. - Sprinkle crumbled cornflakes on top. - Bake at 350° for 45 minutes to 1 hour.
Muddied Meyer Martini Ingredients: - The Meyer-infused Vodka - 4 (or more) Meyer lemons, cut into chunks, peel and all - A fifth of decent vodka - The Martini - 6 ounces of the lemon vodka - 1 ounce olive juice (Oliver's Twist, Dirty Tony's, Bevmo, etc). In a pinch, you can use the brine from a bottle of top-quality Spanish green olives - 1 ounce dry vermouth - 4-6 Spanish green olives, speared on a toothpick Directions: - Put the chunks of Meyer lemon in a quart-sized (or larger) wide-mouthed glass jar, fill with vodka, and put in the refrigerator for a couple of days. Use any leftover vodka to make penne with vodka sauce or Bloody Mary's or something. - Strain vodka into a shaker half-filled with cracked ice, add olive juice and vermouth. Shake briskly for 30 seconds or so, and strain into a well-chilled cocktail glass. Garnish with the speared olives.
Baked Beef Roll Ingredients: - 1 1/2 lbs beef - 2 slices bacon - 1 cup breadcrumbs - 2 eggs - salt and pepper - 3 hard-boiled eggs Directions: - mince the beef, add breadcrumbs, salt and pepper, minced bacon, the hard boiled eggs, chopped and 2 beaten eggs. - mould into a long sausage and bake in a slow oven for 3 hours.
Quick Fruit Pie Ingredients: - 1 stick butter or oleo - 1 c. sugar - 1 c. flour - 1 Tbsp. baking powder - dash of salt - 3/4 c. milk - 2 1/2 c. sweetened fruit (peaches or any fruit you like) Directions: - Melt the stick of butter or oleo in the pan you will be baking in. - Mix sugar, flour, baking powder, salt and milk and pour batter into pan. - Put fruit over top of batter. - Batter rises to top. - Bake at 350° for 25 to 30 minutes.
Morkuahambu Ingredients: - 50 g vegetables (brinjal, pumpkin, lady finger, chow chow, drumstick) - 1 cup fresh grated coconut - 2 -3 green chilies - 12 liter fresh urd - 12 teaspoon salt - 14 teaspoon turmeric powder - 12 teaspoon mustard - 1 teaspoon coriander seed - 1 teaspoon cumin seed - 1 teaspoon toor dal - 1 teaspoon raw rice Directions: - ----------Paste----------. - Soak all the ingredients for the paste in water for 10 minutes, add the grated coconut, chillies and grind. - Add salt, turmeric powder to this and mix with curd. - Heat until it boils, while stirring constantly and remove. - Lady finger- Cut into 1 inch pieces, spread a pinch of salt over it and fry in little oil. - Other vegetables- Boil in pressure cooker in just enough water and drain if required. - Add the cooked vegetables to the curd mix. - Add a bunch of curry leaves. - Splatter with mustard seeds.
Salsa Verde Ingredients: - 1/2 cup coarsely chopped purple onion - 1/4 cup loosely packed fresh cilantro - 1 jalapeno pepper, seeded - 1/2 teaspoon salt - 2 (11-ounce) cans tomatillos, drained Directions: - Position knife blade in food processor bowl; add all ingredients. Process until finely chopped.
Low-Fat Macaroni Salad Ingredients: - 2 c. elbow macaroni, cooked - 1 large onion, chopped - 2 large tomatoes, chopped - 1 large green pepper, chopped - 1 can white meat chicken, drained - 1 1/2 c. fat free Ranch dressing Directions: - Place cooked macaroni noodles in a large bowl. - Add onions, tomatoes, green peppers, chicken and dressing. - Mix well. - Place in refrigerator until good and cold.
Skinny Girl Mashed Potatoes Ingredients: - 3 whole Yukon Gold Potatoes - 1/4 cups 1% Milk - 1/4 cups Fat-free Half-and-half - 1 teaspoon Margarine - 1 teaspoon Fat Free Sour Cream - 1/2 teaspoons Salt - 1/4 teaspoons Pepper Directions: - Cut potatoes into cubes (the smaller the potato the faster it will cook). Bring a medium saucepan to boil and add potatoes. Cook on medium heat for 20-25 minutes. - Drain potatoes and return to the pan. Mash potatoes with a potato masher or fork. - Add milk, half-and-half, margarine, sour cream, salt and pepper. Stir all ingredients together.
Corn Bread Ingredients: - 1 c. self-rising cornmeal - 1/2 c. Mazola oil - 3 eggs, beaten - 1/2 carton sour cream - 1 small can cream corn Directions: - Mix all ingredients and cook at 425° for 20 to 25 minutes.
Cream Cheese Corn Ingredients: - 1 (14 ounce) can whole kernel corn (drained) - 1 (3 ounce) package cream cheese - 14 cup milk - 1 tablespoon butter - 12 teaspoon onion powder (not salt) - 12 teaspoon salt Directions: - Over low heat, combine cream cheese, milk, butter, onion powder and salt. - Stir until melted and creamy. - Drain the corn, add to cream mixture.
Cranberry Fruit Nut Bread Ingredients: - 1 c. cranberries - 1 c. nuts - 1 tbsp. grated orange peel - 1 1/2 tsp. baking powder - 2 c. flour - 1 egg - 1 c. sugar - 1 1/2 tsp. baking soda - 2 tbsp. shortening - 1/2 c. orange juice Directions: - Preheat oven to 350°, grease a loaf pan. - Mix cranberries, nuts and orange peel. - Mix together flour, sugar, baking powder, salt and baking soda. - Cut in shortening. - Stir in orange juice, egg and carefully fold in cranberry mixture.
Grilled Caprese Quesadillas Ingredients: - 4 whole wheat tortillas (8 inches) - 6 ounces fresh mozzarella cheese, sliced - 2 medium tomatoes, sliced and patted dry - 1/3 cup julienned fresh basil - 1/4 cup pitted Greek olives, chopped - Freshly ground pepper to taste Directions: - Layer one half of each tortilla with cheese and tomatoes; sprinkle with basil, olives and pepper to taste. Fold tortillas to close. - Grill, covered, over medium-high heat until lightly browned and cheese is melted, 2-3 minutes per side.
Baby Spinach With Blue Cheese Buttermilk Dressing Recipe Ingredients: - 1 bag (10 ounces) fresh baby spinach (about 10 c.), trimmed - 2 c. thinly sliced mushrooms - 1/4 c. dry cranberries or possibly slivered dry apricots - 1/4 c. sliced almonds, toasted - 1/2 c. buttermilk - 2 Tbsp. light mayonnaise - 1 Tbsp. minced fresh chives - 1 tsp each wine vinegar and Dijon mustard - 1/4 tsp warm pepper sauce - 1 clv garlic, chopped - 1/4 c. shredded blue cheese Directions: - For the dressing, use a blue cheese, such as Stilton, Roquefort or possibly Danish. - In bowl, whisk together buttermilk, mayonnaise, chives, vinegar, mustard, warm pepper sauce and garlic; stir in cheese. - (Make-ahead: Cover and chill for up to 1 day.) - Place spinach in salad bowl; top with mushrooms, cranberries and almonds. - Pour dressing over top; toss to coat. - Makes 8 servings. - Tip: Toast almonds in small skillet over medium heat, shaking pan occasionally, till golden brown, about 5 min.
Chocolate Fudge Pie Ingredients: - 3 Tbsp. cocoa - 1/2 stick margarine - 1 1/4 c. sugar - 2 eggs - 1/2 c. canned milk - 1 tsp. vanilla flavoring - 1 unbaked pie shell Directions: - Melt margarine and cocoa together. Stir together. - Let it cool for a few minutes. Add sugar. - Add eggs all at one time. - Beat with a mixer. Add milk and vanilla. Beat until well blended. - Bake at 350° for 30 minutes.
Not Your Average Stuffed Pasta Shells Ingredients: - 1 (12 ounce) package jumbo pasta shells (cooked and drained) - 1 lb sweet Italian sausage, browned and drained - 10 ounces frozen chopped spinach, thawed and drained - 4 cups shredded part-skim mozzarella cheese - 14 cup grated parmesan cheese - 1 -2 teaspoon dried oregano - 1 (16 ounce) jar alfredo sauce - 12 teaspoon garlic powder - 1 teaspoon black pepper Directions: - Boil shells according to directions on package drain and set a side to cool. - brown sausage and drain, then mix it in a large bowl with spinache, cheese, oregano and garlic powder. - stuff cooled shells with sausage cheese mixture and place in a large greased cassarole dish. - after all shells are filled cover with the alfredo sauce and sprinkle with pepper. - cover cassarole dish with foil and backe at 400 for 35 minutes or untill cheese is melted.
Zucchini Chocolate Cake Ingredients: - 1/2 c. margarine - 1/2 c. oil - 1 3/4 c. sugar - 2 eggs - 1 tsp. vanilla - 1/2 c. buttermilk or sour milk - 2 1/2 c. flour - 4 Tbsp. cocoa - 1 tsp. baking soda - 1 1/2 tsp. baking powder - 1/2 tsp. salt - 1/2 tsp. cinnamon - 1/2 tsp. cloves - 2 c. grated, unpeeled zucchini - 1 c. chocolate chips - 1/2 to 1 c. nuts Directions: - Cream margarine, oil and sugar; add eggs, vanilla and buttermilk. - Add flour, cocoa, soda, baking powder, salt, cinnamon and cloves. - Stir in zucchini. - Put in 9 x 13-inch pan. - Cover with chocolate chips and nuts. - Sprinkle sugar over top. - Bake at 325° for 40 to 45 minutes. - Very moist. - Freezes well.
Curry Dip For Vegetables Ingredients: - 1 c. sour cream - 1 c. mayonnaise - 1 Tbsp. dried parsley - 1 Tbsp. dried green onions - 1 tsp. dried dill - 1 tsp. Beau Monde seasoning - 2 tsp. curry powder Directions: - Mix all ingredients together and let stand at least 2 hours in refrigerator.
Sweet And Sour Sauce Ingredients: - 1 green pepper, chopped - 1 tomato, chopped - 3 Tbsp. brown sugar - 2 Tbsp. cornstarch - 1 small can pineapple chunks - 3 Tbsp. vinegar - 1/2 c. water Directions: - Mix cornstarch and water; set aside. - Using clean wok, put vinegar and sugar in and cook until sugar is dissolved. add tomatoes, pepper and pineapple chunks. Cook 3 minutes, stirring. Add cornstarch and cook 3 to 4 minutes, stirring until mixture is clear.
Pumpkin Bread Ingredients: - 2 1/2 c. sugar - 2 c. pumpkin - 4 eggs - 2/3 c. oil - 2 tsp. soda - 2/3 c. water - 1 c. raisins - 3 1/3 c. flour - 1/2 tsp. baking powder - 1 tsp. cinnamon - 1 tsp. cloves Directions: - Sift together dry ingredients. - Beat eggs. - Combine with pumpkin. - Add sugar, oil and water. - Add flour and mix well. - Add raisins. - Bake at 350° for 1 hour.
Little Red Dog House Scramble Dog Ingredients: - 1 hot dog bun - 1 hot dog, warmed - 1/4 cup Coleslaw - 1/2 cup chili con carne (your choice of brand) - 2 tablespoons chopped onions - 1 ounce cheddar cheese, grated - 4 slices jalapeno peppers - 2 tablespoons oyster crackers Directions: - Warm the hot dog bun. - Place bun open faced on a plate. - Put your "hot" hot dog in the middle of the bun. - Put the coleslaw on top, then the chili. Sprinkle the onions and cheese on top of that. - Place your peppers evenly. - Sprinkle crackers on top of all this.
Veal Stuffing Recipe Ingredients: - 1 1/2 lbs. shoulder of veal, cut in 1 1/2 inch chunks - 3 tbsp. oil - 2 stalks celery, finely minced - 1 onion, finely minced - 1/2 c. dry white wine - 1 carrot, finely minced - 1 clove garlic, chopped - 2 c. skinned, minced tomatoes Directions: - Brown veal in oil. - Add in the carrots, celery, onions and garlic. - Pour in the wine, scraping the pan and stirring. - Cook for 3 min. - Add in the tomatoes. - Cook over medium heat for a few min. - Then cover and simmer over low heat or possibly bake at 300 degrees for 1 1/2 hrs. - I serve this over rice.
Beef Stew Ingredients: - 1 package lean stew meat - 8 ounces tomato sauce - 2 cups beef broth - parsley - thyme - flour - oil - 1 onion, diced - 2 minced garlic cloves - salt and pepper - potato, carrots,and celery Directions: - Season flour with salt and pepper. - Season meat with salt and pepper. - Dredge meat in flour and brown in batches in 2 tsp. - of hot oil, adding oil between batches if needed (do not over crowd.) - Place in bowl when finished. - In the same pot add 1 tsp. - oil and onion saute about 2 minutes and add garlic and tomatoe sauce. - Stir about 3 to 4 minutes. - Add meat to the mixture and add herbs. - Simmer about 1 1/2 hours. - Add vegetables last 30-45 minutes. - Season with salt and pepper if needed. - Serve over rice.
Homestyle Chocolate Syrup Ingredients: - 1 1/2 c. sugar - 1 c. cocoa - 1 tsp. vanilla - 1 c. hot water Directions: - Mix sugar with cocoa. - Slowly add hot water. - Heat to boil. Boil 1 minute, stirring constantly. - Remove from heat. - Add vanilla and cool. - Refrigerate. - Serve warm or cold over your favorite dessert!
Crab Artichoke Dip Ingredients: - 6 tablespoons butter - 1 garlic clove, minced - 1 tablespoon lemon juice - 8 ounces cream cheese - 1/2 teaspoon Tabasco sauce - 1 cup parmesan cheese, freshly grated - 16 ounces artichoke hearts, drained and chopped - 1/2 cup onion, finely chopped - 1 tablespoon fresh parsley, chopped - 1 cup mayonnaise - 12 ounces crabmeat, Real Crab not imitation Directions: - Directions: - Preheat oven to 350*. - Melt butter. Stir in onion, garlic and parsley. - Cook till onion is tender. - Add cream cheese and keep on low heat until creamy. - Add other ingredients, except crab, and mix well. - Pour into large oven proof serving dish and fold in crab meat. - Bake until bubbly and hot.
Mini Meat Loaves Ingredients: - 1 1/2 lb. lean ground beef or turkey - 3/4 c. wheat germ - 1/2 c. sliced green onion - 1/3 c. water - 1/2 tsp. salt - 1/4 tsp. black pepper - 1 egg white, lightly beaten - 1/4 c. Dijon mustard - 3 Tbsp. honey Directions: - Heat oven to 350°. - For meat loaves, combine first seven ingredients in large bowl; mix lightly, but thoroughly. - Shape meat mixture into eight 3 x 2-inch loaves. - Place in a 7 x 11-inch baking dish. - Bake 30 to 35 minutes or until centers of meat loaves are no longer pink.
Pecan Pie Ingredients: - 1 c. Karo syrup - 1 c. pecan pieces - 1/2 c. sugar - 3 eggs - 1 tsp. vanilla - 1/2 tsp. salt Directions: - Beat eggs slightly. - Add syrup, sugar, nuts, salt and vanilla. Pour into an unbaked pie shell and bake 50 minutes in a 325° oven. - The pecans will float to the top forming a crust.
Candied Sweet Potatoes Ingredients: - 10 medium cooked sweet potatoes - 1 tsp. salt - 1 1/2 c. light corn syrup - 1/2 c. melted butter (or margarine) - 1/2 c. chopped pecans - 20 large marshmallows Directions: - Peel potatoes; slice in thirds and arrange in a lightly greased - 13 - x - 9 - x - 2-inch baking dish. - Sprinkle with salt. Pour - corn syrup and butter evenly over potatoes and sprinkle with - pecans. - Bake at 350° for 25 minutes. - Arrange marshmallows over - potatoes. - Bake - an additional 10 or 12 minutes or until marshmallows are lightly browned. - Yields 10 servings.
Chicken Enchilladas Ingredients: - 3 whole skinless, boneless chicken breast, diced - 1 md. white onion, chopped - 1 sm. can chopped green chiles - 1 sm. pkg. frozen spinach - 1/2 cup grated Parmesan cheese (not the dry grated stuff, look in the cheese section) - 1 can red enchillada sauce - 2 cans tomato soup - 2 cups shredded montery jack cheese - 16 corn tortillas Directions: - Chop chicken into bite size pieces and brown. - Combine onion thawed spinach and parmesan cheese with chicken. - Simmer over low heat for 8-10 minutes, stirring occasionally. - Combine tomato soup and enchillada sauce in a saucepan and slowly heat. - Line the bottom of a casserole dish with 8 tortillas. - Pour the chicken mixture over the tortillas. - Cover the chicken with remaining tortillas. - Pour the soup/enchillada mixture over the top. - Cook in preheated oven 325F for 20-25 minutes. - Cover top with montery jack cheese and cook for 5 more minutes.
The Trois Cocktail Ingredients: - 1 1/2 ounces MintGreen Tea Gin - 1 ounce fresh lemon juice - 3/4 ounce Simple Syrup - 1 large egg white - Ice - 1 spritz or 2 drops of rose water - 1 lemon twist Directions: - In a cocktail shaker, combine all of the ingredients except the ice, rose water and twist. - Shake well for 10 seconds. - Fill the shaker with ice and shake for 10 more seconds. - Strain into a chilled coupe. - Using a clean atomizer, spray the drink lightly with rose water or add the drops. - Garnish with the lemon twist.
Curried Cauliflower Soup Ingredients: - 2 tablespoons olive oil - 1 small onion (chopped about 1 cup) - 1 medium tart apple (peel, cored and coarely chopped) - 1 tablespoon curry powder - 1 garlic clove (sliced-1 tsp.) - 1 large cauliflower (cut into 1 inch pieces) - 4 cups soup broth (veggie and low sodium if you have) - 1 teaspoon honey (I used agave nectar) - 1 teaspoon rice wine vinegar Directions: - Heat the olive oil in a large pot and saute the onion until its golden brown and soft. About 5-7 minutes. - Stir in the apple, curry, garlic and cook for 2 more minutes or until the curry powder turns a deep yellow shade. - Add the cauliflower and veggie broth. Bring to a simmer and cover. - Reduce heat to medium-low, and simmer for 20 minutes, then blend in a food processor or blender. I used a hand held emersion blender. - Stir in the honey and vinegar. - Season with salt if desired. - Bon Appetit!
Creamy Rice Pudding With Poached Cherries And Blueberries Ingredients: - 4 cups whole milk - 1 tsp vanilla bean paste - 1 None cinnamon stick - 1/3 cup sugar - 1/2 cup short grain rice - None None Poached Cherries and Blueberries - 2 1/2 cups frozen cherries - 1 1/2 cups frozen blueberries - 1 strip orange rind - 2 tbsp sugar Directions: - Place the milk, vanilla, cinnamon and sugar in a large saucepan. Bring to a boil over a medium heat. - Stir in the rice and reduce the heat to low. Cook, stirring occasionally, for about 1 hour, or until the rice is cooked and thickened. Remove from the heat. - Meanwhile, to make the poached fruit, place the cherries, blueberries, rind and sugar in a medium saucepan. Cook, stirring, until the sugar dissolves and the fruit is hot. - Divide warm or cooled pudding among serving bowls. Serve with poached cherries and blueberries.
Million Dollar Pie Ingredients: - 1 can sweetened condensed milk - 1 c. pecans, chopped - 1 can Angel Flake coconut - 1 (9 oz.) container Cool Whip - 1 c. crushed pineapple - 1/3 c. lemon juice Directions: - Mix all ingredients. - Pour into 2 graham cracker crusts and chill several hours. - Keep refrigerated.
Custard Pie Ingredients: - 4 eggs - 1/2 c. sugar - 1/4 tsp. salt - 1/2 tsp. vanilla - 2 c. scalded milk Directions: - Gradually stir milk into blended eggs, sugar, vanilla and salt. Add 1/2 cup milk before putting in oven. - Bake at 400° for 25 to 30 minutes.
Popsicles Ingredients: - 1 pkg. Jell-o (desired flavor) - 1 pkg. Kool-Aid (same flavor as Jell-o) - 1 c. sugar - 2 c. hot water - 2 c. water Directions: - Mix well until dissolved. - Pour into popsicle holders and freeze.
Ravishing Rice Ingredients: - 1 lb. sausage - 1 c. celery, chopped - 1 large onion, chopped - 4 1/2 c. boiling water - 2 pkg. dry chicken noodle soup - 1/2 c. rice Directions: - Brown sausage. - Add celery and onion. - Cook until golden brown. - In saucepan, cook soup and rice in water for 7 minutes. Combine all ingredients and garnish with parsley or almonds.
Beet Leather Chips Ingredients: - 2 cups cooked beets (Pick small or medium-sized beets whose roots are firm, smooth-skinned I used red yellow) - 1 -2 teaspoon grated ginger (optional) - 1 tablespoon apple cider vinegar Directions: - Roast beets by enclosing in foil and roast till tender. - Or Steam: Fill the bottom of the steamer with 2 inches of water and bring to a rapid boil. Add beets, cover, and steam for 15 minutes. Beets are cooked when you can easily insert a fork or the tip or knife into the beet. - Remove skin when cool to handle. - Place beets into a blender. - Spread thinly, about 4 inch thick. The outer edges will dry faster, so make the outside a little thicker, up to 3/8 inch. Use Excalibur Paraflexx sheets, parchment paper, or the fruit leather inserts that came with your dehydrator. Don't use waxed paper. Dehydrate for 8-10 hours. Peel away the paper store chips in airtight container.
Juicy Rib Steaks Ingredients: - 4 rib steaks (about 1-inch thick) - 1 small leek - dash of freshly ground pepper - 1 Tbsp. vinegar - 2 Tbsp. cold butter (optional) - 4 tsp. cornstarch - 1 Tbsp. butter or margarine - 1/3 c. beef broth - 1 tsp. dried thyme or rosemary Directions: - Quickly rinse steaks. - Pat dry. - Rub a teaspoon of cornstarch on each steak. - Rinse and slice leek. - In a skillet, heat butter. Add leek. - Reduce heat. - Saute, stirring, until leek is soft. Remove from pan. - Set aside.
Fresh Fava Beans With Olive Oil & Garlic Ingredients: - 2 pounds fresh, young fava beans (those in 3 to 4-inch pods) - 1/2 cup water - 1/4 cup olive oil - 3 green onions - 3 garlic cloves, minced - 1 teaspoon red wine vinegar - 1/2 teaspoon cumin seed, toasted and ground - Salt to taste Directions: - Remove beans from pods. - Its not necessary to peel the seed coats from young beans. - For larger beans, use your thumbnail to pierce the hilum (the small bump where bean attaches to pod). - Squeeze bean between thumb and forefinger until seed coat slips off. - In a small saucepan over medium-high heat, combine water, fava beans, and one tablespoon olive oil. - Cook, covered, until tender, 20 to 25 minutes. - Meanwhile, trim onions and cut crosswise into 1/4-inch slices. - Drain fava beans, transfer to a serving bowl and toss with onions. - In a small bowl, combine remaining olive oil, garlic, vinegar, cumin and salt. - Mix beans with dressing and serve.
Mallow Sweetheart Cookies Ingredients: - 1 pkg. (20 oz.) refrigerated sliceable sugar cookies - 12 JET-PUFFED Marshmallows - decorating icing Directions: - Preheat oven to 350F. - Roll out cookie dough to 1/8-inch thickness on lightly floured surface. - Cut into 24 cookies, using 2- to 3-inch heart-shaped cookie cutters, rerolling dough scraps as necessary. - Place, 2 inches apart, on ungreased baking sheets. - Bake 7 to 9 minutes or until lightly browned. - Cool 1 minute; remove from baking sheets to wire racks. - Cool completely. - Top bottom side of each of 12 of the cookies with 1 marshmallow. - Place 4 of the cookies on microwavable plate. - Microwave on HIGH 15 to 20 seconds or until marshmallows begin to puff; cover with 4 of the remaining cookies, bottom sides down, to make sandwiches. - Repeat with remaining cookies and marshmallows. - Decorate with icing as desired.
Brunswick Stew Ingredients: - 1 can barbecue chicken - 1 can barbecue pork - 1 can barbecue beef - 1 can lima beans - 1 can creamed corn - 1 can whole kernel corn - 1 can tomato soup or sauce - 1 can stewed tomatoes - 1 Tbsp. Worcestershire sauce - 1 can whole potatoes (2 if you like a lot of potatoes) - salt and pepper Directions: - Do not drain vegetables. - Heat all in crock-pot or on top of stove in pot. - Serve with crackers or cornbread. - Delicious.
Beef In Mustard Sauce Recipe Ingredients: - 1 pound sirloin steak, cut into 1-inch cubes - 2 tbsp. oil - 6 or possibly 8 green onions, cut into 1-inch strips - 1/4 c. quick (low salt) beef broth - 2 tbsp. Dijon style mustard - 1 tbsp. lemon juice - 1/2 teaspoon salt (optional) - 1 teaspoon coarsely grnd black pepper - 3 c. warm cooked rice Directions: - Heat 1 Tbsp. - oil in wok over high heat. - Add in beef strips. - Stir fry till done. - 1-2 min. - Place cooked meat on a hot platter. - Heat remaining Tbsp. - oil in wok. - Add in green onions, stir fry 1 minute. - Add in broth, mustard, lemon juice, salt and pepper. - Bring to rolling boil. - Pour over steak. - Serve over rice.