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Lemonade Chicken Ingredients: - 1 (6 oz.) can frozen lemonade concentrate, thawed and undiluted - 1/2 c. soy sauce - 1 tsp. seasoned salt - 1/2 tsp. celery salt - 1/8 tsp. garlic powder - 2 (2 1/2 to 3 lb.) broiler-fryers, cut up Directions: - Combine first 5 ingredients. - Stir well. - Place chicken on grill (medium to hot). - Grill 15 to 20 minutes, turning frequently. Brush with sauce and grill an additional 30 to 35 minutes or until done, basting and turning frequently. - Serves 8.
Corn Bread Ingredients: - 1 c. yellow plain meal - 1 c. plain flour - 1 tsp. salt - 1 heaping Tbsp. Rumford baking powder - 1 egg - 1/2 c. oil - milk for consistency Directions: - Bake at 365° until done.
Thai Chicken Curry Ingredients: - 3 tbls Thai yellow curry paste - 4 tsp Thai chili sauce - 1 onion - 2 chicken breasts - 400 ml coconut milk - splash of fish sauce - 1/2 red pepper - 1/2 yellow pepper - 1 can sliced pineapple - 1 can lychees - 1 cup Basmati rice - Indian bread (optional) Directions: - Dice onion - Cube chicken - Add curry paste, chili sauce and onion together in frypan - Fry on medium heat 5 minutes - Add chicken and sear on all sides - Add coconut milk and fish sauce - Simmer on low minimum 20 minutes, maximum 60 minutes - Slice peppers into strips - Add peppers 20 minutes before serving time - Drain pineapple and lychee - cook rice - Add pineapple and lychee 10 minutes before serving time - Serve with rice and optional Indian bread
Peanut Butter Cookies Ingredients: - 1 c. crunchy peanut butter - 1 c. sugar - 1 tsp. vanilla - 1 egg Directions: - Mix well. - Roll into balls (about 1 teaspoonful). - Place balls on ungreased cookie sheet. - Press tops with fork. - Bake 8 to 10 minutes at 375°.
Angel Food Pie Ingredients: - 4 1/2 tablespoons cornstarch - 3/4 cup white sugar - 1 1/2 cups boiling water - 3 egg whites - 3 tablespoons white sugar - 1 1/2 teaspoons vanilla extract - 1/8 teaspoon salt - 1 (9 inch) pie shell, baked - 1/2 cup colored sweetened flake coconut Directions: - Whisk cornstarch and 3/4 cup sugar in a saucepan; pour boiling water into cornstarch mixture, place over medium-low heat, and whisk until mixture thickens and becomes clear, about 5 minutes. - Beat egg whites with salt in a large metal or glass bowl, using an electric mixer, until egg whites hold stiff peaks, 3 to 5 minutes. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Beat 3 tablespoons sugar into egg whites, followed by vanilla extract. Slowly pour hot cornstarch mixture into egg whites and beat constantly until mixture is stiff. - Pour whipped filling into pie crust and sprinkle with colored Chill until set.
Pork Chop 'N Potato Bake Ingredients: - 6 pork chops - vegetable oil - Durkee seasoned salt - 1 (10 3/4 oz.) can condensed cream of celery soup - 1/2 c. milk - 1/2 c. sour cream - 1/4 tsp. Durkee ground black pepper - 1 pkg. (24) frozen O'Brien or hash brown potatoes, thawed - 1 c. (4 oz.) shredded Cheddar cheese - 1 (2.8 oz.) can Durkee French fried onions Directions: - Brown pork chops in lightly greased skillet. - Sprinkle with seasoned salt and set aside. - Combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. - Stir in potatoes, 1/2 cup cheese and 1/2 can French fried onions. - Spoon mixture into 9 x 13-inch baking dish. - Arrange pork chops over potatoes.
Shoe Peg Corn Salad Ingredients: - 2 c. Shoe Peg corn, drained - 2 stalks celery, diced - 2 c. diced bell pepper - 1/2 c. diced onion - 1 small jar chopped pimento - 1/2 c. sugar - 1/2 c. vegetable oil - 1/2 c. vinegar - 1 tsp. salt - 1/2 tsp. pepper Directions: - Drain corn and add diced vegetables. - Combine sugar, oil, vinegar, salt and pepper and pour over vegetables. - Store in covered container and refrigerate overnight. - Drain and serve. Keeps well for several days.
Brownies On A Budget Ingredients: - 1/4 lb unsweetened chocolate - 1/2 cup unsalted butter - 2 cups sugar - 4 eggs - 1 teaspoon vanilla extract - 1 1/4 cups all-purpose flour - 1 teaspoon baking powder - 2/3 cup chopped pecans or 2/3 cup walnuts - 1 teaspoon salt Directions: - Preheat oven to 350°F. - Grease a 13 x 9 x 2-inch baking pan. - In a saucepan or microwave, melt chocolate and butter. - Blend in sugar, eggs, and vanilla. - Then stir in flour, baking powder, salt, and nuts. - Pour the mixture into the baking pan. - Bake for 30 minutes. - Cool slightly, then cut into squares.
Chocolate Chip Cookies(Makes 8 Dozen) Ingredients: - 1 c. brown sugar - 1 c. white sugar - 1 c. oil - 1 c. shortening - 2 eggs - 2 tsp. vanilla - 4 c. flour - 4 tsp. cream of tartar - 2 tsp. soda - 1 tsp. salt - 1 pkg. chocolate chips Directions: - Mix sugar, oil, shortening, eggs, vanilla, salt and soda. - Sift cream of tartar into flour and add one cup at a time to the first. Drop by teaspoon on ungreased cookie sheet. - Bake at 325° for about 12 minutes.
Crockpot Chiminchangas Ingredients: - 1 package (32 Oz. Package) Frozen Chimichangas - 8 ounces, fluid Enchilada Sauce - 2 cups Cheddar Cheese - 4 ounces, weight Chopped Onions Directions: - Place chimichangas in a crock pot. - Pour enchilada sauce over the chimichangas. - Top with cheese and onions. - Set crock pot on low for 68 hours.
Asparagus Venetian Ingredients: - 2 lb. asparagus, cooked and drained - 1/3 c. Lipton Onion Butter (recipe to follow) - 1 c. Mozzarella cheese, diced - 3 Tbsp. Parmesan cheese, grated Directions: - Preheat oven to 450°. - In an 8-inch baking dish, arrange asparagus. - Drizzle with Lipton Onion Butter, then sprinkle with cheeses. - Bake for 10 minutes, or until cheese is melted. - Makes 6 servings.
Shrimp Dip #1 Ingredients: - 1 (8 oz.) pkg. cream cheese - 1/3 c. real mayonnaise - 2 Tbsp. white wine - 1 tsp. lemon juice - 1/2 tsp. minced onion (dry) - 1/2 tsp. Worcestershire sauce - 1/4 tsp. salt - 1 c. finely chopped tiny cooked shrimp Directions: - Mix cream cheese and mayonnaise thoroughly. - Add other ingredients. - Add shrimp last. - Refrigerate at least 4 hours, preferably overnight, before serving.
Helen'S Sweet Potato Casserole Ingredients: - 2 Tbsp. flour - 1/2 c. brown sugar - 1/2 tsp. salt - 1 Tbsp. vinegar - 2 Tbsp. fresh lemon juice - 1/2 c. fresh orange juice - 1 Tbsp. grated orange peel - 2 Tbsp. butter, melted - 4 cans large whole yams Directions: - Melt butter. - Add flour and stir to cream. - Add rest of ingredients, except sweet potatoes. - Boil and simmer for 5 minutes. - Stir as it thickens and smooths. - Drain sweet potatoes and lay in 9 x 12-inch pan. - Pour sauce over potatoes. - Bake at 300° for 30 minutes. - Decorate with mandarin oranges and marshmallows. - Bake again for 5 minutes.
Gingered Cantaloupe Shake Ingredients: - A 1 3/4-pound cantaloupe, seeded and cut into 1/2-inch pieces (about 2 cups), plus cantaloupe slices for garnish - 1 tablespoon chopped crystallized ginger - 1 pint vanilla frozen yogurt or ice cream Directions: - In a blender, blend the cantaloupe pieces, the ginger, and the frozen yogurt until the mixture is smooth. Pour the mixture into chilled glasses and garnish it with cantaloupe slices.
Sunshine Salad Ingredients: - 1 large pkg. orange jello - 1 small pkg. lemon jello - 2 c. boiling water - 1 (No. 2) can crushed pineapple - 2 large bananas - 1 can sliced peaches - 1 1/2 c. cold water - 1 egg, beaten - 2 Tbsp. flour - 1 c. pineapple juice - 1/2 c. sugar - 2 Tbsp. butter - 1 tub Cool Whip - 1 pkg. miniature marshmallows - 1 jar cherries - grated Cheddar cheese Directions: - Dissolve jello in boiling water, in serving bowl. - Drain pineapple and reserve juice. - Add pineapple, bananas, peaches and cold water to jello. - Sprinkle with marshmallows. - Refrigerate until congealed.
Beer Batter Coconut Shrimp Ingredients: - 1 1/4 cups beer - 3/4 cup all-purpose flour - 1/2 cup cream of wheat (uncooked) - 1 teaspoon salt - 2 teaspoons ground paprika - 2 cups unsweetened dried shredded coconut, divided - 1 lb uncooked shrimp, cleaned, peeled and deveined - peanut oil (for frying) - Optional - Chinese duck sauce or other dipping sauce Directions: - Preheat oil in deep fryer or heavy sauce pan to 360°F. - Combine beer,flour, Cream of Wheat, salt and paprika in a medium bowl, Stir in 1 cup coconut; mix well and let stand 5 minutes. - Place remaining coconut in a shallow bowl. - Place shrimp in batter and stir to coat. Remove shrimp individually and dip into coconut, covering evenly. Fry shrimp in batches 4 minutes or until golden brown. Remove with slotted spoon and drain on paper towels. - Serve with your favorite dipping sauce.
Low-Fat Cheesecake Ingredients: - 2 (8 oz.) pkg. nonfat cream cheese - 1/2 c. sugar - 1 Tbsp. flour - 1 tsp. vanilla extract - 3 egg whites - 1/2 c. graham cracker crumbs - 6 Tbsp. water - 1 pt. strawberries Directions: - Blend first 4 ingredients with electric mixer at medium speed. Blend in sour cream and egg whites. - Spray a 9-inch pie pan with nonfat cooking spray; sprinkle with crumbs (may purchase crust). Pour in cheese mixture and bake at 325° for 40 minutes. - Cool, then refrigerate for 3 hours. - Top with berries. - Serves 8.
Colcannon Ingredients: - 3 large potatoes - 2 large onions - 1 head cabbage - 1/2 c. butter - 3 Tbsp. parsley - salt and pepper to taste Directions: - Boil potatoes, onions and chopped cabbage in salted water until tender. - Drain well. - Melt butter in heavy skillet. - Saute boiled vegetables and parsley in butter. - Season with salt and pepper.
Chop Suey Ingredients: - 2 bell peppers, cut in strips - 1 large onion, cut in strips - 4 ribs celery - 1 large chicken, deboned - 1 can bean sprouts - soy sauce - 2 Tbsp. oil Directions: - Saute peppers, onion and celery with oil. - Add chicken and saute. - Add any seasonings you want to add and soy sauce to taste. Add to chicken broth. - Add bean sprouts and thicken. - Serve over rice.
Coffee Meringue Torte Ingredients: - 6 egg whites, at room temperature - 1/4 tsp. cream of tartar - 1 c. sugar - 1 tsp. almond extract - 1/4 tsp. allspice - 1/4 tsp. ground mace - coffee butter cream Directions: - Beat egg whites in a bowl until foamy. - Add cream of tartar. Beat until stiff peaks form. - Add sugar gradually, beating well after each addition. - Add flavorings. - Beat for 2 more minutes. Cut four 8-inch circles from parchment. - Pipe meringue into 4 equal circles; spread evenly with spatula. - Place on baking sheets. - Bake at 250° for 1 hour and 15 minutes. - Cool. - Remove parchment. - Spread coffee butter cream between layers. - Garnish top and side with whipped cream and dusting of cocoa over top. Serve within 2 hours. - Serves 16.
Pie Crust Ingredients: - 1 c. flour - 1/2 c. shortening (1 part each butter, margarine and Crisco) - 5 tsp. ice water - pinch of salt Directions: - Sift flour and salt together. - Place shortening in with flour; cut - with pastry blender. Add ice - water; - mix. - Roll out with rolling pin; shape into pie pan. - Makes an 8-inch pie crust.
Microwave Mexican Meatloaf Recipe Ingredients: - 1 beaten egg - 1 (4 ounce.) can green chili peppers, rinsed, seeded & minced - 1/3 c. fine dry bread crumbs - 3/4 teaspoon salt - 1 1/2 lbs. grnd beef - 1/2 c. tomato sauce - 1 (3 ounce.) can minced mushrooms, liquid removed - 1 teaspoon chili pwdr - Dash of pepper - 3 slices Monterey Jack cheese, quartered diagonally Directions: - In a large mixing bowl combine egg, tomato sauce, green chili peppers, mushrooms, fine dry bread crumbs, chili pwdr, salt and pepper. - Add in grnd beef. - Mix well. - Pat into a 4 1/2 c. ring mold. - Invert into a 10-inch pie plate. - Remove mold and cover dish with waxed paper. - Cook on high for 14 to 16 min or possibly till no pink remains (internal temperature reads 170 degrees) giving dish a quarter turn 3 times. - Spoon off fat. - Top meat with Monterey Jack cheese. - Let stand 5 min before serving.
Iced Coffee Recipe Ingredients: - 14 cup sugar - 14 cup hot water - 4 cups cold milk - 14 cup instant coffee Directions: - Mix and enjoy!
Wassail Ingredients: - 1 1/2 c. sugar - 4 c. boiling water - 3 allspice berries - 6 whole cloves - 1 (1-inch) stick cinnamon - 1 Tbsp. ground ginger - 1 1/3 c. orange juice - 2/3 c. lemon juice Directions: - Combine sugar and 2 cups boiling water. - Boil for 5 minutes. Add all spices. - Cover and let stand 1 hour.
10 Minute Broccoli Quiche in a Frying Pan Ingredients: - 1 bunch Broccoli - 4 slice Processed cheese - 5 Cherry tomatoes - 3 Egg - 60 ml Milk - 3 tbsp Plain flour - 1 tsp Soup stock granules - 1 Salt and pepper - 1 tbsp Vegetable oil Directions: - Heat oil in a frying pan and lightly stir-fry. - Scatter the cheese on top. - (This is just to blend it all with the oil, so a minute will do.) - Mix up the egg mixture in a beaker. - (It's best if you sift the flour through a tea strainer). - Pour into the frying pan, then top with the tomatoes. - Steam-fry for about 5 minutes. - Once it has cooked enough to be lifted with a spatula, it's ready. - I recommend topping with mayonnaise, black pepper, and salt!
Choice Rolls Ingredients: - 1 c. milk, scalded and cooled - 2 pkg. yeast - 2 eggs, well beaten - 2 tsp. salt - 1/2 c. shortening - 1/2 c. warm water - 1/2 c. sugar - 4 to 5 c. flour Directions: - Melt shortening into hot milk, then cool. - Dissolve yeast into the warm water. - Mix in all other ingredients. - Dough may be sticky, but do not add more flour. - Let rise, roll out and cut. Bake at 350° until brown.
Barley Stuffed Zucchini Recipe Ingredients: - 2 med Zucchini, cut in half lengthwise - 1 x Clove Garlic, peeled and minced - 1/4 c. Minced Onion - 2 Tbsp. Fresh Minced Parsley - 1 tsp Dry Basil - 1/2 c. Diced Mushrooms - 3/4 c. Diced Plum Tomatoes - 1/2 c. Minced Green Peppers Red Warm Sauce to taste - 1 c. Cooked Barley, Cooled - 3/4 c. Shredded Fat-free Mozzarella Cheese - 4 Tbsp. Romano Cheese Directions: - 1. - Scoop out flesh from center of zucchini halves. - Chop flesh and reserve. - Place zucchini shells in microwave-safe covered container. - Microwave on high 3 to 5 min till tender. - 2. - In large nonstick skillet, saute/fry garlic and onions over medium heat 5 min. - Add in minced zucchini, parsley, basil, mushrooms, tomatoes, peppers, warm pepper sauce. - Cook 10 min. - Add in barley and mozzarella; mix well and spoon into zucchini shells. - Sprinkle with grated cheese. - Bake in 350 oven 25 to 30 min. - Makes 4 servings.
Sour Cream-Raisin Pie Ingredients: - 3 eggs - 1 1/2 c. sugar - 8 oz. sour cream - 1 c. raisins - 1/2 c. pecans, chopped Directions: - Beat eggs until thick; stir in sugar. - Add sour cream, raisins and pecans. - Pour into a 9 inch pie shell. - Bake 10 minutes at 400°; lower heat and bake an additional 45 minutes at 350°.
Spirited Coffee Lopez Ingredients: - 4 c. hot coffee - 1/2 c. Coco Lopez cream of coconut - 1/2 c. Irish whiskey - 1 tsp. vanilla extract - whipped cream Directions: - In heatproof pitcher, combine all ingredients, except whipped cream; mix well. - Pour into mugs; top with whipped cream. - Serve immediately. - Makes 5 cups.
Rice Krispies Bars Ingredients: - 6 c. rice krispies, Put in LARGE bowl - 1 c. Karo syrup - 1/2 c. sugar - 1 c. peanut butter Directions: - Heat syrup and add sugar. Bring to a rolling boil and add peanut butter. Mix until smooth. Pour over rice Krispies, stirring well. Put in a 9 x 13 Pan.
Chicken With Artichokes and Olives Ingredients: - 1 tablespoon olive oil - 4 (6 ounce) boneless skinless chicken breast halves - 14 teaspoon salt - 14 teaspoon black pepper - 12 cup dry white wine - 14 cup reduced-sodium fat-free chicken broth - 1 teaspoon cornstarch - 2 teaspoons Dijon mustard - 13 cup pitted kalamata olive - 1 (14 ounce) canquartered artichoke hearts, drained - 2 tablespoons minced fresh parsley Directions: - Heat oil in a large nonstick skillet over medium-high heat. - Sprinkle chicken with salt and pepper. - Add chicken to pan; cook 5 minutes on each side. - Remove chicken from pan; keep warm. - Combine wine, broth, cornstarch, and mustard. - Add to pan, scraping pan to loosen browned bits. - Bring to a boil; cook 1 minute. - Stir in olives and artichokes; cook 1 minute. - Spoon sauce over chicken; sprinkle with parsley.
Strawberry Fruit Dip Ingredients: - 1 (8 oz.) container Cool Whip (lite) - 4 pkg. Equal - 1 pt. strawberries Directions: - Mix strawberries in a blender, then add to Cool Whip and Equal. - Very good with apples, bananas and grapes.
Farmer'S Breakfast Ingredients: - 4 oz. bulk sausage - 1/4 c. margarine - small onion, chopped - 2 large cooked potatoes, sliced - 3 large eggs - 2 to 3 tsp. milk - 1/2 small green pepper, chopped - salt, pepper and garlic to taste Directions: - Cook and drain sausage. Wipe skillet with paper towels. Melt margarine in skillet. Add onions, peppers and sausage until tender. Add cooked potatoes and sausage; mix well. Beat eggs and milk. Add to skillet, turning until eggs are done. Add seasonings. Serve with biscuits.
Chicken Dumplings Ingredients: - 1 1/2 c. flour - 3 Tbsp. shortening - 5 Tbsp. water - 1 egg, beaten - 1 tsp. salt - 1 to 2 tsp. tarragon Directions: - Mix well. Roll out thin on floured surface. - Let dry at least 10 minutes or pinch off to your liking. - Put into a pot of boiling chicken broth and 1/2 stick butter. - Boil 10 minutes. - Make a roux from 1/2 stick butter and 1/4 cup flour. - Be sure it is good and smooth before putting into broth. - You can add chicken before thickening if you wish; it isn't a must.
Amaretto Creme On Fresh Fruit Ingredients: - 4 egg yolks, lightly beaten - 1/2 c. sugar - 2 Tbsp. flour - 1 c. half and half - 1 Tbsp. Amaretto - 1/4 tsp. vanilla - fresh peaches or raspberries Directions: - Combine first 3 ingredients in a saucepan. - Gradually add milk, stirring until smooth. - Cook over low heat, stirring constantly, for 6 to 7 minutes. - Remove from heat and stir in Amaretto and vanilla. - Cover and chill. - Serve cold.
Pizza Frittata Ingredients: - 8 whole Egg Whites - 4 whole Eggs - 1 cup Pizza Sauce (your Own Or In A Jar) - 1 cup Mozzarella Cheese, Shredded - 1/2 cups Parmesan Cheese, Shredded - Optional Pizza Toppings, Use Your Favorite Directions: - Preheat oven to 375F. - Whisk together egg whites and eggs. Pour eggs into a greased oven safe skillet (I use cast iron). Bake for 10 minutes or until set. Remove from oven when eggs are set. - From here on, treat it like regular pizza: - Cover the egg 'crust' with pizza sauce - Layer with cheese and any toppings you may choose - ( I used spinach and feta, but you use what you - like!) - Place 'pizza' back in oven, under the broiler this time. Broil until cheese is bubbly ( about 2-5 minutes). Enjoy your low carb pizza! - P.S. I am going to use roasted veggies next time!
Caramel Pie Ingredients: - 1 1/2 c. sugar (1 c. dark brown and 1/2 c. white sugar) - 1 c. Pet milk - 4 Tbsp. margarine - 1 Tbsp. vanilla - 5 Tbsp. self-rising flour - 1 c. water - 1/4 tsp. salt - 4 eggs, separated Directions: - Mix sugars, egg yolks and flour. - Add milk and water, a little at a time, until all mixed well. - Add salt. - Cook in doubler boiler until thick. - Add butter and vanilla; mix good. - Pour into prebaked pie shell. - Top with meringue.
Toasted Aromatic Pecans Ingredients: - 4 c. pecan halves (1 lb.) - 1/4 c. butter - 1 tsp. or more of Angostura Bitters - seasoned salt Directions: - Put pecans on a 13 x 9 baking sheet. - Toast in a preheated 300° oven for 20 minutes. - Meanwhile, melt butter, add Bitters and 1 teaspoon seasoning salt. - Pour mixture over pecans and stir; coating pecans evenly. - Cook for 15 minutes longer. - Add more seasoning salt if desired. - Remove; spread out on paper towels to dry.
Lynn'S Potatoes Ingredients: - 1 (2 lb.) bag hash browns, thawed - 1 can cream of mushroom soup - 1 pt. sour cream - 1/2 c. chopped onions - salt and pepper to taste - 1 c. melted butter - 8 to 10 oz. shredded Cheddar cheese - corn flakes Directions: - Mix all ingredients together, except use only 1/2 cup of the butter and corn flakes. - Mix other 1/2 cup of butter with corn flakes to sprinkle on top. - Put in a 9 x 13-inch pan. - Bake at 350° for 50 to 60 minutes.
Fish Rolls Ingredients: - 2 lb. fish fillets - 1 1/2 tsp. salt - 1/4 tsp. pepper - 1/4 tsp. basil - 1 c. seasoned stuffing - 1 egg, beaten - 1 Tbsp. lemon juice - 1 can Manhattan clam chowder - 1/2 c. sour cream - 1/2 tsp. paprika Directions: - With paper towels, clean and dry fish fillets. - If wide, cut in half lengthwise. - Combine salt, pepper and basil. - Sprinkle on fish. - Blend stuffing, egg and lemon juice. - Fill fillets with stuffing. - Roll up jelly roll fashion. - Fasten with toothpicks. Combine clam chowder and sour cream. - Pour over rolls. - Sprinkle with paprika. - Bake at 350° for about 20 minutes.
Chicken Tortilla Ingredients: - 1 can cream of mushroom soup - 1 c. milk - 1 can cream of chicken soup - 1 (4 oz.) can green chiles - 1 small onion, grated - 1 lb. Cheddar cheese, grated - 1 (3 or 4 lb.) chicken - 1 pkg. corn tortillas, quartered Directions: - Cook and dice chicken. - Mix first 7 ingredients together to make sauce. - Butter casserole dish; make 2 layers alternating tortillas, chicken, sauce and grated cheese. - Bake at 350° for 1 hour, covered; uncover for last 15 minutes. - Salt and pepper to taste.
Spanish Casserole Ingredients: - 1 lb lean ground beef - 1 large white onions or 1 large yellow onion, chopped - 1 package taco seasoning mix - 1 lb cheddar cheese, grated - 1 (7 3/4 ounce) can tomato sauce - 1 can cream of mushroom soup - 1 can cream of chicken soup - 1 (7 ounce) can green chili peppers, diced - 1 (8 ounce) can black olives, sliced (optional) - 1 package corn tortilla Directions: - Brown ground beef and onion together; drain. - Add taco seasoning mix and water, according to package directions. - Then, add all other ingredients (except tortillas and 1/4 of the grated cheese). - Line 9 x 13 pan with six tortillas. - Pour beef mixture over tortillas with small amount of cheese. - Continue with layers until are tortillas are gone; then cover with remaining cheese. - Cover with aluminum foil. - Bake at 350 degrees for 30 minutes.
Hungarian Salt Sticks Ingredients: - 1 lb farmer cheese - 1 lb butter - 1 lb flour - 2 egg yolks - caraway seed - kosher salt Directions: - Mix and knead above well, roll out about 1/4 inch thick, paint top with the egg whites. - Sprinkle with kosher salt and caraway seeds. - Cut into 1/2 inch strips about 4-6 inches long. - Bake at 325 degrees for 12-15 minutes, until lightly brown. - Serve as bread stick with drinks.
Quebec Meat Pie Ingredients: - pastry for 2 crust (9-inch) pie - 2 Tbsp. Puritan oil - 1 large onion, diced - 1/2 lb. ground pork - 1/2 lb. ground beef - 1 lb. ground turkey - 1 tsp. salt - 2 tsp. ground allspice - 1/4 tsp. pepper - 1 tsp. Worcestershire sauce - 1 c. mashed potatoes Directions: - Preheat oven to 375°. - Line pie plate with pastry. - Roll out top crust and set aside. - In a large frypan or Dutch oven, heat oil. - Saute onion until tender. - Remove and set aside.
Fudge Ingredients: - 1/2 lb. Velveeta cheese - 2 lb. powdered sugar - 1/2 lb. butter or oleo - 3/4 c. cocoa - 2 tsp. vanilla - nuts (optional) Directions: - Put the first 4 ingredients in the microwave until cheese and oleo are melted. - After ingredients are melted, beat with mixer until completely blended. - Add vanilla and nuts. - Put in lightly greased 9 x 13-inch pan.
Mom's Carrot Soup Ingredients: - 12 cup parmesan cheese, grated - 1 lb carrot, peeled and washed - 2 (12 ounce) cans cream of mushroom soup - 2 (8 ounce) cans evaporated milk - 8 ounces sour cream - 4 cloves garlic Directions: - Cream carrots and soup in blender/food processor. - Add milk and blend. - Add remaining ingredients (not the parmesan cheese) and salt and pepper to taste. - Heat for serving. - Sprinkle with 1 T parmesan cheese per serving.
Parish Patch Sawdust Pie Ingredients: - 1 1/2 c. coconut - 1 1/2 c. pecans, chopped - 1 1/2 c. sugar - 1 unbaked pie crust - 1 1/2 c. graham cracker crumbs - 1 c. egg whites, unbeaten Directions: - Combine coconut, graham cracker crumbs, pecans and sugar. - Mix in egg whites. - Pour mixture into pie crust. - Bake at 350° for 35 minutes.
Hot Rolls(5 Dozen) Ingredients: - 1 qt. warm milk (1 qt. water plus 1 c. dry milk) - 1 c. shortening - 1 c. sugar - 3 pkg. yeast in warm milk - 2 eggs - 1 Tbsp. salt - 1/2 gal. plus 1 c. flour Directions: - Mix milk, shortening, sugar and salt together. - Let cool. - Add yeast in warm milk and eggs and mix well. - Add flour and knead well. - Let rise 2 1/2 hours. - Beat down and squeeze dough, through thumb and index fingers, making round balls. - Put in greased round cake pans. - Let rise 2 hours. - Cook at 350° - until brown. - Turn onto foil. - Let cool or serve hot.
Whole Steamed Artichokes Ingredients: - 6 artichokes - Lemon wedge Directions: - Wash artichokes by plunging up and down in cold water. Cut off the stem end, and trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves. With scissors, trim away one-fourth of each outer leaf. Rub top and edges of leaves of each artichoke with a lemon wedge to prevent discoloration. - Place artichokes in a large Dutch oven with about 1 inch of water. Bring to a boil; cover and reduce heat. Simmer 40 to 45 minutes or until leaves pull out easily. Spread leaves apart; remove fuzzy thistle center (choke) with a spoon. - Arrange the artichokes on individual serving plates, and serve with Clarified Butter Sauce.
Punch Bowl Cake Ingredients: - 1 box white cake mix, baked as directed in 9 x 13 x 2-inch pan - 2 boxes instant vanilla pudding mix - 2 large cans crushed pineapple, drained - 2 cans cherry pie filling - 2 large tubs Cool Whip - 1 c. nuts - 1 large jar maraschino cherries Directions: - Cut cake in half when cool. - Crumble half in bottom of punch bowl. - Mix one box instant pudding mix with milk as directed and pour over cake. - Drain 1 can crushed pineapple and pour over pudding. - Spread 1 can cherry pie filling over pineapple. - Spread 1 tub Cool Whip over cherry pie filling. - Repeat entire process and top with nuts and maraschino cherries.
Special Salsa Verde Ingredients: - 1 c. olive oil - 1/2 c. chopped parsley - 1 Tbsp. rosemary, chopped - 1 Tbsp. chopped thyme - 1 Tbsp. chopped mint - salt and pepper to taste - 1 Tbsp. chopped capers - 1 tsp. chopped anchovy - 1 tsp. red pepper flakes - 1/4 c. shallot, scallion or sweet onion, finely chopped - lemon juice and/or red wine vinegar to taste Directions: - Mix together and spoon over warm beans. - Serve immediately or let cool. - This is perfect with grilled fish.
Dayton'S Bacon, Tomato And Potato Salad Ingredients: - 1 lb small red potato - 1/2 stalk celery, diced - 1/2 medium green bell pepper, julienned (or diced) - 1/4 medium white onion, minced - 1/3 cup crisply fried crumbled bacon (or more to taste) - 1/4 cup mayonnaise - 1/4 cup sour cream - 1 1/2 teaspoons Dijon mustard - 1 1/2 teaspoons white vinegar - 1/2 teaspoon salt - 1/4 teaspoon pepper - 1 tomatoes, chopped Directions: - In a large pot, cook potatoes with skins on until tender. Cool. - Cut potatoes into bite-sized pieces. - In a large bowl, combine potatoes with celery, bell pepper, onion and bacon. - In a small bowl, combine mayonnaise, sour cream, Dijon mustard, vinegar, salt and pepper. - Pour mayo mixture over potato mixture. Toss gently to mix. - Add tomato and toss gently. - Cover and refrigerate to chill.
Pierogi Ingredients: - 2 c. flour - 1/2 tsp. salt - 2 tsp. sour cream - 1/2 c. warm water or milk - 1 egg + 1 egg yolk - 1 Tbsp. butter for richer dough Directions: - Mix ingredients and knead into a soft pliable dough. - Let rest 10 minutes under a warm bowl. - Divide the dough in half. - Roll out the dough on a floured surface to 1/8 or 1/4 inch thickness. - Cut out circles of dough, about 4 inches in diameter from the dough. Place a rounded tablespoon of filling to one side of each circle, then fold the dough over to make a half moon. - Carefully seal the edges by pinching together or crimping with the tines of a fork. Cook in 2 quarts boiling water. - Add only enough pierogi to the boiling water to make one layer. - Crowding makes them stick together. - Count cooking time after the water returns to boiling. About 4 to 6 minutes later the pierogi will float. - Remove with a slotted spoon. - Serve drizzled with melted butter or Polish style, sprinkled with buttered bread crumbs.
Cranberry Cinnamon Bread Ingredients: - 1 eggs - 1/2 cup milk - 1/2 cup water - 2 tbsp sugar - 3 cup flour - 1/3 tsp salt - 1 tbsp butter - 1 tsp yeast - 1 tsp ground cinnamon - 1/2 cup raw cranberries - 1/4 cup dried, sweetened cranberries Directions: - Place all ingredients but cranberries in bread machine pan - Set bread machine to basic setting - After 35 minutes open and add the cranberries and cinnamon - Bread will be done in 3 hours (total) - Let it cool, slice into 20, and enjoy!
Peanut Brittle Ingredients: - 1/2 c. white syrup - 1 c. sugar - 1/8 tsp. salt - 1 c. peanuts - 1 Tbsp. butter - 1 tsp. vanilla - 1 tsp. baking soda Directions: - Mix first three ingredients and put in microwave on High for 5 minutes. - Stir in peanuts. - Microwave 3 to 4 minutes. - Stir in remaining ingredients.
Chocolate Sheet Cake Ingredients: - 1 c. water - 1/2 c. cocoa - 1 stick oleo - 1/2 c. Crisco - 2 c. sugar - 2 c. flour - 1 c. chopped pecans - 2 eggs, beaten - 1/2 c. sour milk (1 tsp. vinegar will sour milk) - 2 tsp. vanilla - 1/2 stick oleo - 2 Tbsp. cocoa - pkg. powdered milk - 3 Tbsp. milk Directions: - Bring to boil the first 4 ingredients; sift in a bowl the sugar and flour. - Combine the two mixtures; add the eggs, sour milk and 1 teaspoon vanilla. - Beat well and bake in a jelly roll pan for 20 minutes at 400°.
Jigglers Ingredients: - 2 (8 serving size) pkg. Jell-O - 2 1/2 c. boiling water or apple juice Directions: - Dissolve Jell-O in boiling water or juice. - Pour into molds. Chill about 3 hours. - Dip pan in warm water. - Cut into shapes.
Strawberry Trifle Ingredients: - 1 can condensed milk - 1 (3 1/2 oz.) pkg. vanilla pudding (instant) - 1 c. water - 1 angel food cake - 3 (10 oz.) pkg. frozen strawberries - 1 (3 1/2 oz.) pkg. strawberry jello - 1 (12 oz.) container Cool Whip Directions: - Mix the milk, water and pudding together. - Refrigerate pudding mixture for 5 minutes. - Bring the strawberries to a boil, then add jello. - Let them cool completely. - Add Cool Whip to the pudding mixture. - Break the cake into small pieces. - Layer a tall glass bowl with half the cake, then half strawberries and then half the pudding mixture. - Repeat the layers. - Garnish with strawberries.
Potato Pancake Ingredients: - 2 1/2 lbs grated potatoes - 2 eggs - 1 1/4 cups flour - 1 teaspoon garlic salt - 1 teaspoon onion salt - 1/2 teaspoon black pepper - 4 tablespoons oil Directions: - In a medium mixing bowl, add all ingredients except oil, and mix together. - Heat oil over medium high heat in a large frying pan. - Drop about 1/2 cup (or desired size) of potato mix into pan, and flatten with a spatula. - Allow to cook about 5 minutes on each side, or until golden brown. - **Add more flour for thicker batter, or add milk as desired for thinner batter.
Fried Salted Cod Ingredients: - 400 grams salted cod (add more or less depending on how much you want) - 250 ml sunflower oil, to fry - 1 all-purpose flour, to coat Directions: - Soak cod in cold water for approximately 24 hours prior to cooking, changing the water 3-4 times within that period. - Dab in kitchen roll to remove excess water. - Add enough flour in a shallow bowl to coat the fish. - Cut the cod portions into smaller pieces. - In a frying pan pour in the oil and heat on a medium heat. - One by one coat the pieces and carefully drop into the frying pan. - Fry for 3-6 minutes on each side, cooking time depends on the thickness. - Remove when done and dab with kitchen paper. - Serve as a starter or as a meal with chips.
Cheese Spread On Rye Ingredients: - 1 can French fried onions - 1/2 pt. mayonnaise (use just enough to make it hold together) - 8 oz. shredded Cheddar cheese Directions: - Mix and spread on slices of party rye bread. - Heat in a 400° oven for about 10 minutes.
Pretzel Salad Ingredients: - 2 c. crushed pretzels - 3/4 c. butter, melted - 3 Tbsp. sugar - 1 c. sugar - 1 (8 oz.) pkg. cream cheese - 2 c. Cool Whip - 1 large pkg. strawberry Jell-O - 2 c. boiling water - 2 (6 oz.) sliced frozen strawberries Directions: - Mix pretzels, butter and 3 tablespoons sugar; mix and press into 13 x 9-inch pan. - Bake crust for 10 minutes at 375°; cool. Cream 1 cup sugar and cream cheese. - Add Cool Whip; spread over pretzel layer. - Mix Jell-O and boiling water; add frozen strawberries (practically thawed). - Pour over second layer. Refrigerate. - Best to make night before.
Guacamole Dip Ingredients: - 2 small avocados, mashed - 1 small onion, minced - 1 clove garlic, minced - 1 medium tomato, peeled and chopped fine - seasoned salt to taste - 1/2 to 1 tsp. chili powder to taste - 3 Tbsp. mayonnaise - 2 Tbsp. sour cream Directions: - Mix all ingredients well. - Chill dip for 2 to 3 hours prior to serving. - Serve with your choice of tortilla chips.
Pineapple Coconut Delight Ingredients: - 2 c flour - 1 1/2 c sugar - 1 tsp salt - 2 tsp soda - 1 large can crushed pineapple - 2 whole eggs beaten - 1/2 tsp vanilla - 1 c coconut - 1/2 stick butter - 1/2 c milk - 1 c sugar - 1 tsp vanilla - 1 c nuts Directions: - Combine dry ingredients. - Add pineapple, stir. - Add eggs, mix thoroughly. Add vanilla, mix. Pour into greased and floured sheet cake pan. - Sprinkle with 1 c coconut. - Bake in 350 degree oven for 35 minutes. - For icing: mix butter, - milk, sugar, and vanilla. Bring to a boil. Sprinkle nuts on cake, spread hot icing over cake.
Peruvian Skewered Steak (Anticuchos) Ingredients: - 2 lb. sirloin steak, cut in 1-inch cubes - 1-1/2 tsp. salt - 1/2 tsp. dried ground chili peppers - 6 peppercorns - 1/4 tsp. saffron - 3 cloves garlic, minced - 1 cup wine vinegar - 1/2 cup water - 1/4 cup olive oil Directions: - Trim the fat from the meat. - In a bowl, mix together the salt, chili peppers, peppercorns, saffron, garlic, vinegar, and water. - Add the meat and marinate overnight in the refrigerator. - Drain the meat; reserve the marinade. - Thread the meat on 4-6 skewers; brush with the olive oil. - Broil as close to the heat as possible 6 minutes, or to desired degree of rareness, turning and basting frequently with the marinade. - Serves 4-6. - Round the World Meat Cookbook
Peanut Butter Cookies Ingredients: - 1 c. shortening - 1 c. white sugar - 1 c. brown sugar - 1 c. peanut butter - 2 eggs - 1 tsp. vanilla - 2 tsp. baking powder - 3 c. flour - 1/2 tsp. salt Directions: - Using electric mixer, mix all ingredients until dough becomes heavy. Then knead by hand. Roll teaspoon of dough in small balls. Press with fork crisscross. Bake for 10 minutes at 350°.
Pineapple Chicken Ingredients: - 3 1/2 lb. chicken cutlets, cubed - 2 eggs, beaten - bread crumbs (plain) - 1 qt. vegetable oil - 1 jar (40 oz.) duck sauce or sweet and pungent sauce - 1 c. orange juice - 1/8 c. soy sauce - large can pineapple chunks, in syrup - 1 tsp. parsley flakes - white rice Directions: - Dip cubed chicken in eggs and bread crumbs. - Heat oil in fryer (or deep saucepan suitable for frying) and deep fry breaded chicken until golden brown. - Combine duck sauce, orange juice, soy sauce and pineapple with 1/2 the syrup in separate saucepan and heat on low-medium flame, stirring occasionally. - When sauce begins to boil, remove from heat and pour over chicken. - Sprinkle on parsley flakes and serve over white rice. - Serves 5 to 7.
Michel Roux Jr's hot pears with roquefort and walnuts recipe Ingredients: - 2 ripe pears, Williams or Passe-Crassane - 120 g (4.2oz) Roquefort cheese, crumbled into pieces - 60 g (2.1oz) walnuts, roughly chopped - 1 tbsp creme fraiche - 1 tbsp port - 1 spring onion, sliced - 1 pinch salt and pepper Directions: - Take the pears and cut in half lengthways. - Remove the seeds and core, then carefully scoop out some of the flesh without splitting the skin. - This should leave you with 4 boats. - Roughly chop the pear flesh and add to the crumbled cheese with the walnuts. - Fold in the creme fraiche, port, spring onion and seasoning. - Fill the boats and bake for 5 minutes to an oven at 180C until brown.
Citrusy Herbes De Provence Pecans Ingredients: - 2 teaspoons sea salt - 1 tablespoon Herbes de Provence - Peel of 1 lemon - 2 cups raw pecan halves Directions: - Combine 1 1/2 cups of boiling water in a glass or ceramic bowl with all of the other ingredients except the pecan halves. Cool to lukewarm, then stir well. - Add the nuts and allow them to soak for 6 to 8 hours. - Preheat oven to 150° F. - With a slotted spoon, remove the pecans from the brining liquid and spread them on a baking sheet lined with parchment. Remove the spices and the lemon peel. - Roast for 10 to 12 hours, stirring occasionally. - Store leftovers in a tightly lidded container for one week.
Vermont Spinach Pear Salad Ingredients: - 2 bunches spinach, washed - 4 red d'anjou pears, sliced in 1/6ths - 3/4 red onion, sliced - 6 oz. crumbled goat cheese - 1/2 recipe Maple Syrup Pecans - 1/4 recipe Maple Syrup Vinaigrette - Fresh cracked black pepper, to taste Directions: - Place spinach on plate. - Place red onion sparingly over salad. - Place 4 pear slices on each salad. - Sprinkle goat cheese and pecans on top. - Garnish with black pepper. - Top with vinaigrette, to taste.
Pumpkin Pie Ingredients: - 1 or 2 pie shells, slightly baked - 2 eggs, beaten - 1 c. sugar - 1/2 tsp. salt - 1 Tbsp. flour - 3 tsp. pumpkin pie spices - 2 c. cooked pumpkin - 1/2 can milk Directions: - Beat eggs slightly. - Add sugar, salt and flour. - Beat well. Add pumpkin and spices and mix. - Add milk. - Blend well. - Pour into slightly baked pie crust. - Bake at 400° for 15 minutes. - Reduce heat to 300° and bake 30 more minutes.
Creamy Mushroom And Garlic Toasts Ingredients: - 4 1/2 tbsp butter - 2 tbsp olive oil - 2 cloves garlic, minced - 1 lb mushrooms, quartered - 1 1/4 cup heavy cream - 1 tbsp fresh chives, snipped - None None thick toast, to serve - None None steamed asparagus, to serve Directions: - Heat butter and oil in a large frying pan over high heat. Add garlic and cook, stirring, for 1 min. Add mushrooms and saute for 4-5 mins, until tender. Add cream and cook, stirring, until sauce comes to a boil. Reduce heat and simmer for 3-4 mins, until sauce thickens. Season to taste. Add chives. - Serve on toast with steamed asparagus.
Sausage Rolls Ingredients: - 1/2 lb. hot pork sausage - 1/2 lb. mild pork sausage - 1 (10 oz.) pkg. grated sharp cheese - 3 c. Bisquick Directions: - Mix together all ingredients and cover with wax paper. - Chill for 2 to 3 hours for easy handling. - Form into small balls and bake at 400° for about 15 minutes. - Serve warm or cold.
Crunchy French Toast Ingredients: - 3 Eggs - 1 cup Milk - 1 tsp vanilla extract - 1 loaf French bread - 1/8 tsp Salt - 2 tbsp granulated sugar - 3 cup dry breakfast cereal Directions: - Whisk eggs, milk, sugar, vanilla, & salt. - Crush dry cereal with rolling pin. - Cereal is your choice - I used Honey Bunches of Oats. - Other ideas can be corn flakes, cinnamon toast crunch, etc. - Crush cereal a little bit, you want some chunks so cereal is discernible after baking. - Dip bread in egg mixture. - Make sure it's well soaked. - Then, roll in dry cereal. - Press cereal into each slice. - Throw in freezer to firm up, about an hour. - Heat oven to 425. - Bake 10 min & flip pieces over. - Bake another 10 min or so. - Serve with syrup or go fancy with fresh fruit & whipped topping.
Cookie Mix Gift Jar Ingredients: - 1 1/4 cups all purpose flour - 1/2 cup almond meal - 2/3 cup sugar - 1/2 cup hazelnuts, roughly chopped - 1/2 cup sliced almonds - 1/2 cup chocolate chips Directions: - Thoroughly clean and dry a screw-topped glass jar. Spoon the flour into the bottom of the jar and shake to level. Then continue the layering with the almond meal, sugar and a pinch of salt, followed by the hazelnuts, sliced almonds and chocolate chips. Seal tightly and decorate with a ribbon. - Give as a gift with the cooking instructions (see Chocolate Chip and Nut Cookie recipe.)
Chicken And Corn Soup Ingredients: - 3 1/2 tbsp butter - 2 None leeks, sliced - 4 cups chicken stock - 4 cobs corn, kernels removed - 1 lb chicken breast fillets - None None crispy shallots, to garnish - None None fresh cilantro leaves, to garnish - 1 None red chili, deseeded, sliced, to garnish (optional) - None None crusty bread, to serve Directions: - Melt butter in saucepan. Cook leeks for 3 mins, until softened. Add stock and bring to a boil. Add corn and chicken. Simmer for 10 mins, until chicken is cooked through. Remove chicken from pan and set aside in a warm place. - Puree soup. Shred chicken then return to pan. Season. - Ladle soup into serving bowls. Garnish with crispy shallots, cilantro and chili, if desired. Serve with crusty bread.
Black Walnut Cake Ingredients: - 2 c. sugar - 1 1/2 c. Wesson oil - 4 eggs - 2 c. self-rising flour - 1 tsp. vanilla - 1 c. black walnuts - 3 c. grated carrots - 1 tsp. cinnamon Directions: - Cream the sugar and oil. - Add eggs, one at a time, beating well after each addition. - Add remaining ingredients. - Beat. - Pour into greased and floured pan. - Bake at 350° for 35 to 40 minutes. Put on your favorite icing.
Chocolate Banana Berry Trifle Ingredients: - 1 pkg. brownie mix - 2 sliced bananas - 2 (8 oz.) tubs Cool Whip (chocolate), thawed - 2 c. sliced strawberries - 4 Heath bars, crushed Directions: - Prepare brownie mix as directed; cool and cut into 1/2-inch squares. - Layer: - 1/2 brownies, strawberries, bananas, chopped candy bars and Cool Whip; repeat. - Refrigerate at least one hour. Garnish with additional candy if desired.
Cranberry Muffins Ingredients: - 1 1/4 c. sugar - 1/4 c. butter or margarine - 2 eggs - 2 1/2 c. all-purpose flour - 2 tsp. baking powder - 1/4 tsp. salt - 1/2 c. milk - 2 c. fresh or frozen cranberries, coarsely chopped Directions: - Preheat oven to 400°. Cream together sugar and butter. Add eggs, one at a time, beating after each addition. - In a bowl, sift flour, baking powder and salt. - Add with milk to the sugar and butter mixture. - Stir by hand just to moisten ingredients. Stir in cranberries. - Spoon into 18 (2 1/2-inch) muffin cups, filling 3/4 full. - Bake 25 to 30 minutes. Makes 18 muffins.
Carolina Moon Chocolates Ingredients: - 1 box dark chocolate cake mix - 12 cup vegetable oil - 2 eggs - 1 cup chocolate chips - 12 cup chopped walnuts Directions: - Blend cake mix, oil, and eggs. - Stir in chocolate chips and nuts. - Place spoonfuls of dough on ungreased cookie sheet~leave room to expand. - Bake at 350 degrees for 12-15 minutes.
Potato Biscuit Ingredients: - 1 c. cooked potatoes - 1 1/2 c. flour - 2 level tsp. baking powder - 1/2 level tsp. salt - 1/4 c. shortening - 1 egg - about 3/4 c. milk Directions: - Boil and mash the potatoes, having them free from lumps. - Sift the flour, salt and baking powder; - add the potatoes and cut in the shortening. - Mix to a light dough with the egg and milk; roll out a little thinner than ordinary biscuit and bake in a hot oven. Serve as soon as done.
Cheese Puffs Ingredients: - 1 (5 oz.) jar Old English sharp cheese spread - 1/4 c. soft butter - 1/2 tsp. salt - 1/2 c. flour - 1/8 tsp. cayenne pepper Directions: - Cream the cream cheese and butter. Add dry ingredients and mix well. Form into 1-inch balls and place on greased cookie sheet. Chill at least 2 hours. Bake at 400° for 10 minutes.
Blonde Brownies(Nate Emery'S Favorite) Ingredients: - 2/3 c. margarine - 2 c. brown sugar - 2 eggs, slightly beaten - 2 tsp. vanilla - 2 c. flour - 1 tsp. baking powder - 1/4 tsp. baking soda - 1 tsp. salt - 1 to 2 c. chocolate chips - 1 c. chopped nuts Directions: - Melt shortening in saucepan. Remove from heat and add sugar. Mix well and cool slightly before adding eggs and vanilla. Blend well and add flour mixture, a little at a time, mixing well after each addition. Add chips and nuts. - Stir in. - Spread batter in a greased 13 x 9-inch pan. - Bake in a 350° oven for 20 to 25 minutes. - Do not overbake. - Cool in pan and cut into bars. - Makes 24 bars.
Cheesy Lemon Bars(Or Chocolaty Chocolate Bars) Ingredients: - 1 pkg. lemon cake mix (chocolate) - 1/2 c. butter or margarine, melted - 3 eggs - 1/4 c. lemon juice (1/2 c. buttermilk for chocolate) - 1/2 box powdered sugar - 1 pkg. cream cheese, softened (8 oz.) Directions: - Combine cake mix, - butter - and 1 - egg. - Pat - into 13 x 9-inch greased pan. - Blend lemon juice or buttermilk, powdered sugar and cream cheese. - Add 2 - eggs and beat 3 to 5 minutes. Spread over base. - Bake - at - 350° - for 30 to 40 minutes. - Cool and cut into bars.
Pineapple Chess Pie Ingredients: - 4 eggs, beaten - 2 c. sugar - 1 c. coconut - 1 (8 1/2 oz.) can pineapple (use juice) - 1/2 c. butter, melted and cooled - 1 Tbsp. flour - 2 tsp. vanilla - 1 Tbsp. cornmeal Directions: - Blend and pour in a 9-inch unbaked pie shell. - Bake in 400° oven for 15 minutes. - Turn oven temperature down to 350° and bake another 10 minutes. - Do not overbake. - (The 2 oven settings will prevent the crust from becoming soggy.)
Peppered Tenderloin Ingredients: - 5 to 6 lb. tenderloin, trimmed - teriyaki sauce - garlic salt - finely ground pepper Directions: - Purchase tenderloin trimmed, rolled and tied. - The night before, poke holes in tenderloin throughout entire piece with a fork. - Rub in teriyaki sauce, garlic salt and ground pepper. - Wrap in foil. - Store in refrigerator overnight. - Take out 1 hour before time to serve. - Unwrap foil; roll tenderloin in any juice on foil. Cook at 450° for 40 to 60 minutes (rare to well done). - Test with thermometer. - Slice; serve warm or chilled.
Basic Potato Salad Ingredients: - coarse salt and pepper - 3 lbs waxy potatoes, scrubbed and cut into 3/4-inch cubes (such as Yukon gold or new) - 13 cup white wine vinegar - 4 scallions, white part minced, green part thinly sliced - 34 cup light mayonnaise Directions: - Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil. - Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. - Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes. - Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. - Add hot potatoes to vinegar mixture; toss to combine. - Cool to room temperature, tossing occasionally, about 1 hour. - Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. - Serve, or cover and refrigerate up to 2 days.
Canned Pear Butter Ingredients: - 1 c. cooked pear pulp - dash of cloves - 1/8 tsp. ginger - 1/2 tsp. cinnamon - 12 packets Equal - tabletop sweetener, sweetened with NutraSweet - brand sweetener Directions: - You will also need 1 (8-ounce) canning jar.
Adele'S Summer Special Ingredients: - 5 tomatoes - 4 green bell peppers - 1 large red onion - 1 (8 ounce) bottle zesty Italian dressing Directions: - Slice tomatoes and peppers and set aside. Slice the red onion and separate the rings. Using a large bowl with a lid, layer the tomatoes, green pepper and onion until all vegetables are used. Shake the bottled dressing and pour over the vegetable layers. Refrigerate for 2-3 hours or, for best results, overnight. Before serving, turn bowl upside down to make sure all vegetables are coated with the dressing.
Crayfish Etouffee Ingredients: - butter - green onions - green pepper - almost 1 Tbsp. paprika - 1 lb. crawfish - 2 cans cream of mushroom soup - 1 can water Directions: - Saute the first 4 ingredients until veggies are soft, then add crawfish and saute a little. - Add soup and water. - Simmer awhile.
Asian Kiwi Sesame Lemongrass Marinade Recipe Ingredients: - 4 x kiwi fruit - 2 x shallots - 1/4 c. soy sauce - 2 Tbsp. minced ginger - 2 Tbsp. minced garlic - 2 Tbsp. minced lemongrass - 1/4 c. extra virgin olive oil - 1/2 c. sesame oil - 4 piece star anise Directions: - Puree all ingredients except oils and star anise in blender. - Add in oils and star anise. - To use: Place meat or possibly pork in a shallow pan, pour marinade over and let stand for 15 min. - Remove meat from marinade. - Chill meat for one hour or possibly more before preparing.
Ranch Dressing Ingredients: - 1 c. mayonnaise - 1 c. buttermilk - 1/2 Tbsp. garlic - 1/2 tsp. salt - 1/4 tsp. onion salt - 1/4 tsp. pepper - 1/2 tsp. parsley flakes - 1 tsp. onion flakes Directions: - Combine all ingredients in a blender and blend well. - Set aside for a couple hours to let flavors blend. - Refrigerate.
Oma'S Rhubarb Cake Ingredients: - 1 1/4 cups white sugar - 1 teaspoon baking soda - 1/2 teaspoon salt - 2 cups all-purpose flour - 2 eggs, beaten - 1 cup sour cream - 3 cups diced rhubarb - 1 cup white sugar - 1/4 cup butter, softened - 1/4 cup all-purpose flour - ground cinnamon, for dusting Directions: - Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish. - In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon. - Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Beyond Simple Macaroni Bake Ingredients: - 3 cups elbow macaroni, cooked al dente - 1 (10 ounce) can cream of mushroom soup - 1 34 cups grated old cheddar cheese Directions: - Place can of soup in an 8 cup baking dish. - Place dish in preheated 400 F oven, uncovered. - Bake until soup is bubbly, about 12 to 15 minutes. - Remove dish and stir cheese into hot soup until almost melted. - Stir in pasta until coated. - Cover and cook about 20 minutes more.
Love At First Bite Ingredients: - 1 apple - 1 tablespoon peanut butter - 1 teaspoon raisins - cinnamon Directions: - Quarter and core the apple. - Spread 1/4 of the peanut butter on each apple wedge. - Sprinkle with cinnamon and distribute the raisins pressing them into the peanut butter.
Lasagna Ingredients: - 1 lb. ground beef - 2 small cans tomato paste - 5 Tbsp. sour cream - 3 c. cottage cheese - 2 small cans mushrooms - 2 lb. Mozzarella cheese - 1 small box noodles Directions: - Brown ground beef and drain. - Add tomato paste and two or three cans of water. - Simmer about 20 minutes. - Add sour cream and simmer about 10 minutes. - Remove and add cottage cheese and mushrooms. - Boil noodles, drain, coat in butter. - Grease a 9 x 13-inch pan. - Line with noodles, sauce and cheese. - Repeat. - Top with Parmesan cheese and the parsley. - Bake at 350° until cheese melts.
Breakfast Pizza Ingredients: - 1 lb. bulk pork sausage - 2 pkg. (8) refrigerated crescent rolls - 1 c. frozen hash brown potatoes, thawed - 1 c. shredded Cheddar cheese - 1/4 c. milk - 1/2 tsp. salt - 1/8 tsp. pepper - 5 eggs, beaten - 2 Tbsp. grated Parmesan cheese Directions: - In skillet, cook sausage until brown; drain off excess fat. Separate crescent rolls into 8 triangles. - Place in an ungreased pizza pan (12-inches) with points to the center. - Press over bottom and up sides to form a crust. - Seal perforations. - Spoon sausage over crust. - Sprinkle with potatoes. - Top with Cheddar cheese.
Chocolate-Almond Meringue Cookies Ingredients: - 1/3 cup slivered almonds, ground - 1/2 teaspoon cornstarch - 1/2 teaspoon ground cinnamon - 1 (1-ounce) square semisweet chocolate, grated - 2 large egg whites (at room temperature) - 1/8 teaspoon cream of tartar - 3/4 cup sifted powdered sugar - 1/4 teaspoon almond extract - Cooking spray Directions: - Preheat oven to 300°. - Combine first 4 ingredients in a bowl; set aside. - Beat egg whites and cream of tartar at high speed of a mixer until foamy. Gradually add sugar, beating until stiff peaks form. Add almond extract, and beat until blended. Gently fold in almond mixture. - Drop egg white mixture by level tablespoons 2 inches apart onto a baking sheet coated with cooking spray. Bake egg white mixture at 300° for 45 minutes. Remove cookies from pan; let cool on wire racks.
Dark and Stormy Ingredients: - 8 cups (64 ounces) very cold ginger beer - 2 cups dark rum - 1/4 cup fresh lime juice - 1/4 cup simple syrup - 2 limes, thinly sliced Directions: - Take 2 cups of the ginger beer and fill an ice cube tray with it. - Place in the freezer until firm. - Combine the remaining 6 cups ginger beer, the rum, lime juice, simple syrup and sliced limes in a pitcher; cover and refrigerate until cold. - Add the ice cubes just before serving in tall glasses.
Bacon Stix Ingredients: - 6 slices bacon - 6 thin bread sticks (any flavor) - 1/4 c. grated Parmesan cheese Directions: - Dredge one side of each bacon strip in cheese. - Roll the coated bacon diagonally around bread sticks, cheese side inward. - Place sticks on a paper towel-lined platter. - Microwave at High for 4 to 6 minutes until bacon begins to brown. - Rotate plate once. - Roll each stick in cheese again.