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Dolma, Stuffed Dried Peppers And Eggplants
Ingredients:
- 1 cup rice
- 3 tablespoons chili paste
- 1 tablespoon mint
- cumin
- salt
- oil about a quarter of a cup
- 1 diced onion finely
- 1/4 cup chopped parsley finely
Directions:
- In a bowl add all the ingredients and mix well.
- Cut the tops off the chilies or capsicums and deseed.
- Wash well and fill each with the rice mixture until 3/4 full.
- Place the veggies in a small saucepan or frying pan.
- Fill the saucepan with water until it nearly comes to the tops of the veggies, place the lid on the saucepan.
- Bring the water to the boil then turn down and simmer on medium heat until the rice is cooked (probably 40 minutes).
- Check the water level as you don't want to run out of water and burn everything.
- Leave the dolma to cool down in the saucepan with the lid covered after you have taken them off the heat.
- Serve with a bowl of Cack, sa |
Cornbread
Ingredients:
- 1/2 c. butter
- 1 can (15 oz.) cream-style corn
- 1 (12 oz.) Flako corn muffin mix
- 1/2 c. sour cream
- 4 eggs, beaten
Directions:
- Mix all ingredients together and pour into greased pan.
- Bake approximately 1 hour at 350°. |
Meat Loaf(Makes 8 Servings)
Ingredients:
- 1 1/2 lb. chopped meat
- 3/4 c. uncooked oats (quick or old-fashioned)
- 1 egg, beaten
- 1 c. tomato juice
- 1/4 c. chopped onion
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
Directions:
- Combine all ingredients thoroughly and pack firmly into a loaf pan or pan of similar shape.
- Bake in preheated 350° oven about 1 hour and 10 minutes.
- Let stand 5 minutes before slicing. |
Tamale Pie
Ingredients:
- 1 1/2 c. cold water
- 1 1/2 c. yellow cornmeal
- 1 1/2 tsp. salt
- 1/2 c. chopped onion
- 1 lb. ground chuck
- 2 c. boiling water
- 2 Tbsp. flour
- 1 tsp. chili powder
- 1 (1 lb.) can tomatoes
- 1 can tomato sauce
- 1 (8 3/4 oz.) can whole kernel corn, drained (1 c.)
Directions:
- Combine and mix cold water and corn meal.
- Add 1/2 teaspoon salt to boiling water.
- Add cornmeal mixture, stirring constantly. Bring to a boil.
- Partially cover pan; cook slowly for 7 minutes, stirring often.
- Line bottom and sides of a greased 2-quart casserole with cooked mush. |
Strawberry Sorbet
Ingredients:
- 2 cups chopped strawberries Safeway 1 lb For $3.99 thru 02/09
- 1 cup cold water
- 2 cups boiling water
- 1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin
- 1/2 cup sugar
Directions:
- Place strawberries and cold water in blender container; cover.
- Blend on high speed until smooth.
- Stir boiling water into combined dry gelatin mix and sugar in medium bowl at least 2 minutes until completely dissolved.
- Add strawberry mixture; mix well.
- Pour into 9-inch square pan.
- Freeze 1 to 1-1/2 hours or until ice crystals form 1 inch around edges of pan.
- Spoon half of the gelatin mixture into blender container; cover.
- Blend on high speed about 30 seconds or until smooth; pour into bowl.
- Repeat with remaining gelatin mixture.
- Add to blended gelatin mixture in bowl; mix well.
- Return to pan.
- Freeze 6 hours or overnight until firm.
- Scoop into dessert dishes to serve.
- Store leftover sorbet in freezer. |
Microwave Meatloaf
Ingredients:
- 2 lbs ground beef
- 2 slices bread
- 1 egg, beaten
- 1/4 cup milk
- 2 Tbsp onion
- 2 Tbsp Ketchup
- 2 cans (8 oz) tomato sauce
- 4 Tbsp brown sugar
Directions:
- Mix first 6 ingredients.
- Put into microwavable loaf pan or casserole dish.
- Mix tomato sauce and brown sugar to make topping. Set aside.
- Cook meatloaf in microwave on high for 20 minutes. Pour off liquid and add topping.
- Cook 5 to 10 minutes longer or until done. |
Brownies
Ingredients:
- 1/2 c. butter
- 1 c. sugar
- 2 eggs
- 3/4 c. flour
- 2 Tbsp. cocoa
- 1/2 c. nuts
- pinch of salt
Directions:
- Mix ingredients.
- Put in an 8-inch square pan.
- Bake at 350° for 20 minutes. |
Nikujaga
Ingredients:
- 4 potatoes
- 1 carrot
- 1 onion
- 100 grams thin sliced beef or pork
- 1 packages shirataki noodle (optional)
- 1 cup cooked sugar snap pea/green pea/green bean (optional)
- 600 ml water
- 4 tbsp sugar
- 4 tbsp soy sauce
Directions:
- Cut potatoes into big chunks, and cut carrot into bite sized pieces.
- Slice the onion into 8 wedges, and seperate each layers.
- Put all the vegetable (potato, carrot and onion) with 600 ml of water in the pot, and put on medium-high heat
- Meanwhile, wash shirataki noodle in running water, boil for 1 minute, and wash it again to remove its smell.
- Cut the noodle if it's too long.
- When the vegetable pot start boiling, season with sugar and soy sauce.
- Add sliced beef (or pork) and shirataki noodle, simmered on medium heat until the liquid gone.
- Garnish with cooked sugar snap pea/ green pea or green bean.
- I like to add 1tsp of sesame oil in nikujaga right before finish cooking!
- It gives very nice fragrant to the dish. |
5 Cup Salad
Ingredients:
- 1 can mandarin oranges
- 1 can chunk pineapple (with fluid)
- 1 c. flaked coconut
- 1 c. colored miniature marshmallows
- 1 c. sour cream
Directions:
- Chill all ingredients ahead of time.
- Mix and serve. |
Broccoli-Cauliflower Salad
Ingredients:
- 1 bunch broccoli
- 1 head cauliflower
- 3 or 4 green onions
- 2 c. mayonnaise
- 1 jar Hormel real bacon bits
- 2 Tbsp. sugar
- 1 Tbsp. dry Ranch style salad dressing
- 1/2 c. Parmesan cheese
Directions:
- Wash and drain vegetables.
- Chop.
- Mix dressing and chill dressing and vegetables 2 hours before mixing all together. |
Soak And Roast Pecans No Added Oil Or Butter
Ingredients:
- 2 cups pecan halves
- 2 cups water (enough to cover nuts)
- 1 -4 teaspoon salt (there's no set amount it's to taste)
Directions:
- Preheat oven to 450 degrees.
- Soak desired amount of pecans in water for 20 minutes.(I use warm water for the soak).
- Drain water from the nuts and toss a little salt around on them.
- Salt a shallow pan.
- Arrange nuts in single layer on presalted pan.
- TURN THE OVEN OFF.
- Place the pan in the hot BUT OFF oven and let it sit for 90 minutes.
- Remove and eat!
- Note: I sometimes add things like garlic powder or pepper to the mix. You could add any dry ingredients to this and it would come out. I tried it with walnuts just because I had extra -- ewwwwwww nasty. |
Chocolate Chex Mix
Ingredients:
- 2 c. Corn Chex
- 2 c. Rice Chex
- 2 c. Crispix
- 2 c. Cheerios
- 2 c. stick pretzels, broken
- 2 c. salted peanuts
- 2 boxes white chocolate bars
Directions:
- Combine all cereals, nuts and pretzels.
- Melt chocolate in microwave.
- Pour over mixture.
- Mix well.
- Dry on wax paper. Break into pieces and enjoy. |
Artichokes With Vinaigrette
Ingredients:
- 1 artichoke
- salt
- 5 tablespoons oil
- 1 tablespoon red wine vinegar
- 6 teaspoons dijon mustard
- rosemary to taste
Directions:
- In a saucepan, cook the artichoke in water and salt.
- When cooked, drain the water, and set aside.
- For the vinaigrette, in a bowl, add the ingredients one by one, stirring constantly with a whisk until it reaches the desired consistency. |
Carrot & Apple Salad
Ingredients:
- 1 (8 ounce) can pineapple tidbits
- 3 cups grated carrots
- 3 cups grated apples
- 12 cup raisins
- 1 (10 1/2 ounce) package silken tofu
- 2 tablespoons honey or 2 tablespoons maple syrup
- 18 teaspoon cinnamon
- chopped roasted soybeans (optional)
Directions:
- Drain pineapple tidbits, reserving juice.
- In a bowl, combine pineapple, carrots, apple and raisins.
- Measure 1/2 cup reserved pineapple juice.
- May need to add additional liquid (preferably fruit juice) to make 1/2 cup measure.
- In a blender, puree the tofu with 1/2 Celsius juice, honey and cinnamon until smooth.
- Pour over carrot mixture and toss to coat well.
- Chill.
- If desired, top each serving with chopped soy nuts before serving. |
Colorful Gelatin
Ingredients:
- 1 (3 ounce) box strawberry gelatin
- 1 (3 ounce) box lime gelatin
- 1 (3 ounce) box blueberry gelatin
- 1 (1/4 ounce) envelope unflavored gelatin
- 1 (14 ounce) can sweetened condensed milk
- 1 (7 5/8 ounce) can table cream
Directions:
- Prepare 3 gelatins following directions on the box (use 3 different bowls). Refrigerate until firm.
- When firm, cut them in small squares(bit size) and put them together in a big bowl.
- Dissolve unflavored gelatin following pack directions.
- Blend unflavored gelatin, sweetened condensed milk and table cream.
- Stir in gelatin squares and carefully mix.
- Refrigerate until firm. |
Bean And Corn Salad
Ingredients:
- 3 (28 oz.) cans green beans, drained
- 2 (16 oz.) cans kidney beans, drained
- 2 (16 oz.) cans corn, drained
- 2 c. sugar
- 1 c. olive oil
- 1 c. red vinegar
- 1 c. water
- oregano and basil to taste
- salt and pepper to taste
Directions:
- Combine all ingredients in a large bowl, mixing well.
- Chill for several hours before serving.
- Yield: 16 to 20 servings! Enjoy! |
Fruit Salad
Ingredients:
- 1 large can pineapple chunks, drained
- 1 large can Mandarin orange slices, drained
- 2 to 3 large bananas
- 1 pt. fresh or frozen strawberries
- 1 large can cherry pie filling
- 1/4 c. instant Tang (dry)
- 1 large carton vanilla instant pudding
- 2 Tbsp. poppy seed
- kiwi fruit
Directions:
- Drain 1 large can pineapple chunks; set juice aside.
- Drain 1 large can Mandarin orange slices; set juice aside.
- Combine pineapple, Mandarin oranges, 2 to 3 large bananas (sliced), one pint fresh or frozen strawberries (sliced) and one large can cherry pie filling. |
Easy chicken cracker spread/dip
Ingredients:
- mayonnaise
- canned white chicken meat (large can)
- Mrs. Dash seasoning mix
- wheat thins crackers or saltine
Directions:
- Mix canned chicken and mayo like you are making tuna sandwiches, but add a little bit more mayo.
- If you add too much and it is runny, add more chicken.
- Then add Mrs.
- Dash to taste.
- Refrigerate until cold.
- Then dip in your cracker and eat!
- (I like wheat thins the best.
- ). |
Good French Dressing
Ingredients:
- 1 can condensed tomato soup
- 1 Tbsp. salt
- 1 tsp. dry mustard
- 1 c. sugar
- 1 Tbsp. Worcestershire sauce
- 1/8 tsp. black pepper
- 1 tomato soup can Wesson oil
- 1/2 tomato soup can vinegar
Directions:
- Put in stew pan; bring to a boil.
- Cool.
- Will fill a quart jar.
- Will keep in refrigerator for 6 months or longer. |
Josh's cheesy baked potatoes
Ingredients:
- 8 large yellow potatoes
- 1 large yellow onion
- 2 stick butter
- 1 cavenders
- 1 salt
- 1 ground black pepper
- 2 cup shredded cheese
Directions:
- Preheat oven 400
- Cube potatoes and onion and put in a large glass baking dish
- Add all spices to taste and mix with hands
- Put the sticks of butter on top and cover pan with aluminum foil.
- Place in oven and bake until potatoes are soft (30 - 45 minutes)
- Take out of oven and then add cheese |
Gourmet Rice Krispie Treats
Ingredients:
- 1/2 c. light corn syrup
- 1/4 c. brown sugar
- dash of salt
- 1 c. peanut butter
- 1 tsp. vanilla
- 2 c. Rice Krispies
- 1 c. cornflakes, slightly crushed
- 6 oz. semi-sweet chocolate chips
Directions:
- Combine corn syrup, brown sugar and salt in saucepan; bring to a full boil.
- Stir in peanut butter; remove from heat.
- Stir in vanilla, cereals and lastly, chocolate chips.
- Quickly press into buttered 8 x 8-inch pan.
- Chill 1 hour.
- Cut into squares.
- Store in refrigerator. |
Skillet Ham Slice With Lemon-Pineapple Glaze
Ingredients:
- 1 Tablespoon Sweet Cream Butter
- 2 whole 1" Thick Pre-cooked Country Ham Slices (sometimes Pre-packaged In Grocery Meat Dept. About 12 Ounces Each)
- 1/4 teaspoons Cinnamon
- 1/4 cups Karo Syrup (clear Corn Syrup)
- 1 cup Crushed Pineapples (from Can)
- 1 whole Lemon (for Zest And Juice)
Directions:
- In a large cast iron skillet (12) add sweet cream butter.
- When melted add ham slices in a single layer (if needed you may cook them one at a time).
- Brown the ham slice on medium heat for 4-5 minutes on each side.
- In a mixing bowl add cinnamon, Karo syrup, pineapple and juices and the zest and juice of the lemon.
- Stir well and add it into a small saucepan.
- Heat on low for several minutes stirring often.
- Remove the glaze from heat.
- Place the skillet browned cooked ham slice on a plate and spoon on some glaze.
- Just incredibly delicious!
- Serve with sweet potatoes and a side vegetable.
- Enjoy! |
1,2,3,4,5 Chinese Spareribs
Ingredients:
- 1 -2 lb spareribs, each cut in thirds for smaller pieces (cut with a cleaver)
- 1 tablespoon cooking wine (rice wine works well)
- 2 tablespoons sugar
- 3 tablespoons vinegar
- 4 tablespoons soy sauce
- 5 tablespoons water
Directions:
- Heat a large skillet with some oil in it, and start to brown the spare ribs.
- Once the ribs are seared and browned, add the rest of the ingredients.
- Mix well and bring to a boil.
- Cover and reduce heat to medium-low.
- Cook for about 20-25 minutes, and it's ready to serve! |
Monster Cookies
Ingredients:
- 3 eggs
- 1 c. brown sugar
- 1 c. white sugar
- 1 tsp. vanilla
- 1 tsp. Karo syrup (light)
- 2 tsp. soda
- 1 stick oleo, softened
- 1 1/2 c. peanut butter
- 4 1/2 c. oatmeal
- 6 oz. pkg. chocolate chips
- 1/4 c. M&M's
Directions:
- Heat oven to 350°.
- Blend all ingredients.
- Use mixer.
- Bake 15 minutes or less.
- Drop on greased cookie sheets.
- Makes 7 dozen. |
Cucumbers And Chickpeas With A Chili-Lime Vinaigrette
Ingredients:
- 1 large clove garlic, mashed or put through a garlic press
- 1 teaspoon lime zest
- Juice of one large lime
- 1/4 teaspoon ground cumin
- 1/2 teaspoon ancho chili powder
- 4 tablespoons honey
- 3 tablespoons grapeseed oil (or another neutral oil)
- 1/4 teaspoon salt
- 2 cups cooked chickpeas (or in a pinch, one 15 ounce can, rinsed and drained)
- 1 nice size English cucumber, cut into a small dice
- Salt and pepper to taste
Directions:
- Whisk together the garlic, zest , lime juice, cumin, chili powder, honey, oil and 1/4 tsp salt. Set aside.
- Combine the cucumbers and chick peas, pour the dressing over, taste for salt and pepper if needed and let marinate in the fridge for an hour or two before serving. |
Popcorn Balls
Ingredients:
- 1 c. sugar
- 1/2 c. water
- 1 Tbsp. vinegar
- 2 Tbsp. molasses
- 1 Tbsp. butter
- 1 gal. popped popcorn
Directions:
- Boil sugar, water and vinegar together.
- Add butter, molasses and 1/2 teaspoon salt.
- Boil until brittle when dropped into cold water.
- Remove from heat and pour over popcorn.
- Make into 3 or 4-inch balls. |
Hot Chocolate Mix(Great Christmas Gift)
Ingredients:
- 1 (2 lb.) box Nestle Quik
- 1 (1 lb.) box confectioners sugar
- 1 (11 oz.) jar Coffee-mate
- 1 (8 qt.) box powdered milk
Directions:
- Mix ingredients together.
- Store in gallon jar.
- To serve, fill cup 1/2 full with chocolate.
- Mix and add boiling water. |
Corn Casserole
Ingredients:
- 1 can cream-style corn
- 1 can whole kernel corn
- 2 sticks margarine
- 4 eggs
- 1 c. sour cream
- 1 box corn bread mix
Directions:
- Melt the margarine and add to the eggs. Add remaining ingredients.
- Pour into baking dish. Bake at 400° for 35 to 40 minutes. |
Spring Broth
Ingredients:
- water
- 1 chicken breast
- 1 zucchini sliced
- 1 carrot sliced
- fresh mushrooms chopped
- frozen corn
- 1 onion chopped
- 1 leek chopped
- 5 leaves savoy cabbage chopped
- olive oil to taste
- salt to taste
Directions:
- Bring to a boil a large pot of water.
- Cut the chicken breast into strips.
- Add the chicken and vegetables to the boiling water, season with salt, and simmer until everything cooked.
- When ready, sprinkle with olive oil, and a few drops of soy sauce. |
Champagne Pomegranate Cocktail
Ingredients:
- 4 cups crushed ice
- 2 cups pomegranate juice
- 12 cup ginger ale
- 14 cup brandy
- 1 (750 ml) bottle champagne or 1 (750 ml) bottle sparkling wine
Directions:
- Combine all ingredients in a pitcher.
- Pour about 1 cup of the mixture into each glass.
- Garnish with pomegranate seeds if you like. |
Asian Pear Salad with Fennel and Pistachios
Ingredients:
- 4 Asian pears, cut into matchsticks (about 3 cups)
- 1 bunch watercress, trimmed (about 2 cups)
- 1 medium-size fennel bulb, thinly sliced (about 2 cups)
- 1 small red bell pepper, diced (about 1 cup)
- 4 green onions, sliced (about 1/4 cup)
- 1/4 cup chopped pistachios
- 3 Tbs. fresh lime juice
- 2 Tbs. vegetable oil
Directions:
- Combine pears, watercress, fennel, bell pepper, green onions and pistachios in large salad bowl.
- Whisk together lime juice and vegetable oil in small bowl.
- Season with salt and pepper.
- Add dressing to salad, and toss to coat.
- Adjust seasonings if necessary, and serve. |
Baked Ziti
Ingredients:
- 1 lb lean ground beef (ground chuck or ground round)
- 1/2 cup chopped onion
- 1 green bell pepper, chopped, about 1/2 cup
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1/2 teaspoon dried leaf basil, crumbled
- 1/2 teaspoon dried oregano leaves, crumbled
- 1/2 teaspoon garlic powder or 1 small garlic clove, minced
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 8 ounces ziti pasta or 8 ounces elbow macaroni, cooked and drained
- 2 cups shredded mozzarella cheese, divided
Directions:
- Saute ground beef, onion, and green bell pepper in a large skillet until onion is tender and beef is lightly browned.
- Drain off excess fat; add tomatoes, tomato sauce, basil, oregano, garlic powder, salt, and pepper.
- Stir well; stir in ziti or elbow macaroni and 1 cup of the cheese; transfer to a 2 1/2-quart casserole. Top with the remaining cup of cheese.
- Bake at 350° for 25 to 30 minutes, or until hot and bubbly. |
Fresh Coconut Pie
Ingredients:
- 1 coconut, grated
- 1 1/2 c. sugar, mixed with 1/2 c. flour
- 2 egg yolks
- 1 can milk
- 1 stick margarine
- 1 Tbsp. flavoring
- 2 egg whites
- 2 Tbsp. sugar
- 1 Tbsp. flavor
- little cream of tartar
Directions:
- Mix coconut juice and all the ingredients together.
- Put on stove and let come to a boil.
- Let it thicken.
- Put your pie mixture in cooked crust.
- Spread icing over mixture.
- Put in oven and let brown. |
Graham Cracker Snack
Ingredients:
- 1 pkg. graham crackers
- 1 c. butter or oleo
- 1 c. pecans
- 1 c. brown sugar
Directions:
- Use cookie sheet with sides.
- Place a layer of crackers on cookie sheet.
- Boil brown sugar and butter for 2 minutes.
- Pour over crackers and sprinkle with pecans.
- Bake at 350° for 10 minutes.
- Let cool only 5 minutes and cut into squares. |
Apricot Salad
Ingredients:
- 1 large box orange Jell-O
- 3/4 c. sugar
- 1 (No. 2) can crushed pineapple (do not drain)
- 1 large can Pet milk, chilled
- 2 jars (junior size) apricot tapioca baby food
- 8 oz. pkg. cream cheese (room temperature)
- chopped nuts (optional)
Directions:
- Combine Jell-O, sugar, pineapple and its juice in pan.
- Heat until mixture comes to a simmer.
- Add baby food.
- Set in refrigerator until it begins to thicken.
- Whip chilled Pet milk, adding softened cream cheese as you beat milk.
- Fold into Jell-O mixture.
- Pour into large pan (9 x 12-inch glass dish is nice). Top with chopped nuts, if desired. |
Vegetable Casserole
Ingredients:
- 16 oz. frozen mixed vegetables, cooked and drained
- 1 can lima beans, drained
- 1 c. chopped celery
- 1 c. chopped onion
- 1 bag grated cheese
- 1/2 to 1 c. mayonnaise
- 1 tube Ritz crackers
- 1 stick butter
Directions:
- Layer vegetables, beans, celery and onion in a 9 x 13-inch pan. Add grated cheese. Spread mayonnaise over this. Crush Ritz crackers and spread over the mayonnaise.
- Melt butter and pour over top of crackers. Bake at 325° for 25 to 30 minutes. |
French Toast With Spiced Butter
Ingredients:
- 4 eggs
- 1 cup milk
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 6 slices French bread (3/4 inch thick)
- 2 tablespoons butter
- 1/2 cup butter, softened
- 1/4 cup confectioners' sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Maple syrup
Directions:
- In a large bowl, beat eggs. Whisk in the milk, sugar and vanilla. Arrange bread in a greased 11x7-in. baking dish; pour egg mixture over top. Turn to coat. Cover and refrigerate overnight.
- In a large skillet, melt butter over medium heat. Cook bread on both sides until golden brown. Meanwhile, in a small bowl, cream the butter, confectioners' sugar, cinnamon and nutmeg until light and fluffy. Serve French toast with spiced butter and syrup. |
Stuffed Meat Roll
Ingredients:
- 1 lb. ground beef
- 1 c. fine dry bread crumbs
- 1 medium onion, chopped fine
- 1 tsp. oregano
- 1 egg
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/8 tsp. garlic
Directions:
- With rolling pin or hand rinsed in water, flatten beef to 12 x 8-inch rectangle.
- Mix remaining ingredients well.
- Spread lengthwise down center of beef.
- Roll up jelly fashion and place, seam side down, in greased shallow pan.
- Bake in preheated 350° oven for 30 minutes or until done.
- Let stand for 10 minutes before slicing.
- Serves 4 to 5. |
Cookie Dough Cheese Ball
Ingredients:
- 8 ounces cream cheese (softened)
- 1/2 cup butter
- 1/4 teaspoon vanilla
- 1/2 cup powdered sugar
- 3 tablespoons brown sugar
- 3/4 - 1 cup miniature semisweet chocolate chips
- 3/4 cup finely chopped pecans
Directions:
- Blend first 3 ingredients until creamy.
- Add powdered sugar and brown sugar mix well.
- Fold in choc. chips.
- Cover and refrigerate 3-4 hours.
- Shape into ball, wrap in saran wrap-again refrigerate 30 minutes or more.
- When ready to serve, take the ball out of the wrap and roll into the pecans.
- Serve with graham crackers or teddy grahams. |
Butter Balls
Ingredients:
- 1/2 lb. butter
- 4 Tbsp. sugar
- 1 c. nut meats (walnuts)
- 2 c. flour
- 2 tsp. vanilla extract
- powdered sugar
Directions:
- Very finely chop nuts.
- Mix together all other ingredients, then add the nuts.
- Taking a rounded teaspoonful, roll into a ball and place on cookie sheet.
- Bake at 325° for 12 to 15 minutes. Cookies will crack slightly, but will be okay once cooled. Sprinkle with powdered sugar. |
Cornbread Salad
Ingredients:
- 2 Jiffy cornbread mixes, baked
- 2 cans pinto beans, drained
- 1/2 c. chopped onion
- 1 c. chopped green pepper
- 1 c. chopped dill pickle
- 2 c. diced fresh tomatoes
- 1 lb. cooked bacon, crumbled
- 3 c. mayonnaise
- 1/2 c. pickle vinegar (from dill pickles)
Directions:
- Crumble all of cornbread in bottom of a 9 x 13-inch pan.
- Then layer beans, green pepper, onions, pickles and tomatoes.
- Mix 1/2 cup pickle vinegar with mayonnaise and spread on top.
- Sprinkle crumbled bacon on top.
- Store in refrigerator. |
Low Carb Sushi
Ingredients:
- 1 cucumber
- 14 jalapeno
- 14 cup cream cheese
- 14 avocado
- 3 ounces tuna
- 1 teaspoon wasabi
- 14 cup soy sauce
Directions:
- Peel cucumber and slice in half lengthwise.
- Remove seeds to form a small pit.
- Fill pit with cream cheese.
- Dice jalapeno and sprinkle over cream cheese then press in
- Slice avocado into thin strips and place over jalapenos.
- Slice tuna into small strips and place on top
- Mix soy sauce and wasabi until well blended.
- Pour over cucumber roll.
- Enjoy. |
Ice Cream Shop Pie
Ingredients:
- 1 cup cold milk
- 1 pkg. (4-serving size) JELL-O Instant Pudding, any flavor
- 1-1/2 cups thawed COOL WHIP Whipped Topping
- 1 ready-to-use graham cracker crumb crust (6 oz.)
Directions:
- Pour milk into large bowl.
- Add dry pudding mix.
- Beat with wire whisk 2 min.
- Gently stir in whipped topping.
- Spoon into crust.
- Freeze 6 hours or until firm.
- Remove pie from freezer 15 min.
- before serving.
- Let stand at room temperature or place in refrigerator until pie can be cut easily.
- Garnish as desired.
- Store leftovers in freezer. |
Cheese, Mince, Bacon Potato bake
Ingredients:
- 4 large Potatoes
- 500 grams Beef mince
- 300 grams Bacon
- 500 grams Motzarella Cheese
- 1 olive oil, extra virgin
Directions:
- Cut potatoes into small cubes and place in baking tray.
- Cut Bacon into small portions and mix in with potatoes and olive oil.
- Oven bake for 1hour (or until potatoes are slightly crispy but cooked)
- Cook mince in a pan and mix into potato bacon mix with the cheese and place on baking dish.
- Save 1/3 of the cheese to put on top.
- Put back in oven for a further 10mins to melt cheese and serve! |
Jari ' s new way vegetables
Ingredients:
- 1 large carrots thick slices
- 1 half slices of colriflower
- 1 half slices of broccoli
- 3 large potatoes thin slices
- 1/2 cup of heavy creams
- 1/4 cup of mayonnaise
- 1 cup of grind mixed cheese
- 1 tsp spoon of pepper
- 1/4 tsp spoon of salt or none
Directions:
- In the mixing bowl beat cream and mayonnaise till smooth
- Add pepper and mixed cheese and stir till everything combined and set aside
- Arrange vegetables on the baking dish and pour mixtures over the vegetables
- Bake in 1 9 0 c for 25-30 minutes |
Special Slaw
Ingredients:
- 1/2 head cabbage, chopped or shredded
- 2 bell peppers
- 2 onions
- 2 tomatoes
- 2 cucumbers
- 2 carrots
- 3/4 c. sugar
- 1 c. vinegar
- 1/2 c. oil
- 1 tsp. salt
- 1/2 tsp. pepper
Directions:
- Mix together and chill. |
Seasoned Tea Mix
Ingredients:
- 1 c. tea leaves
- 1 Tbsp. whole cloves
- 1 Tbsp. dried orange rind
- 1 Tbsp. dried lemon rind
- 4 cinnamon sticks, broken up
- 1/4 c. sugar
- 1 tsp. allspice
Directions:
- Mix all ingredients thoroughly.
- Makes 1 1/2 cups tea mix. To serve, combine 1 1/2 teaspoons tea mix with each cup of water. Steep to desired strength.
- Strain. |
Chocolate Caramel Nut Bars
Ingredients:
- 1 (14 oz.) bag Kraft caramels
- 2/3 c. (5 oz. can) evaporated milk
- 1 (two-layer) German chocolate cake mix with pudding
- 1/2 c. Parkay margarine, melted
- 1 (6 oz.) pkg. semi-sweet chocolate pieces
- 1 1/2 c. chopped walnuts
Directions:
- Melt caramels with 1/3 cup milk over low heat in pot.
- Combine remaining milk, cake mix and margarine in separate pot and mix well.
- Set aside.
- Press half of this mixture into the bottom of ungreased 13 x 9-inch baking pan.
- Bake at 350° for 8 minutes. |
Easy Coconut Lime Sorbet
Ingredients:
- 1 (15 ounce) can cream of coconut (preferably Coco Lopez or any sweetened brand)
- 3/4 cup water
- 1/2 cup fresh lime juice, strained to remove pulp (approximately 5 limes)
- 5 limes, zest of
- 1/2 cup sweetened flaked coconut
Directions:
- In a bowl, whisk together all ingredients.
- Chill mixture several hours or overnight.
- Before adding to the ice cream maker, shake mixture well.
- Freeze mixture in an ice-cream maker.
- Transfer sorbet to an airtight container and put in freezer to harden. |
Beef And Bean Casserole
Ingredients:
- 1 lb. ground beef
- 3/4 lb. bacon, cut into small pieces
- 1 c. chopped onions
- 1 (15 oz.) can kidney beans, drained
- 1 (15 oz.) can butter beans, drained
- 1 c. ketchup
- 1/4 c. brown sugar
- 1 Tbsp. liquid smoke
- 3 Tbsp. white vinegar
- salt and pepper
- 2 (15 oz.) cans pork and beans
Directions:
- Brown beef in skillet.
- Drain fat.
- Put beef in slow cooker. Brown bacon and onions.
- Drain fat.
- Mix all remaining ingredients together in slow cooker. Stir well.
- Cover and cook. |
English Cooler
Ingredients:
- 1/2 c. strong tea
- 2 oz. dark rum
- 2 tsp. lemon juice
- 1 tsp. superfine sugar
- lemon wedge (for garnish)
Directions:
- Combine tea, rum, lemon juice and sugar in a tall glass.
- Fill with ice.
- Garnish with lemon. Makes 1 drink. |
Neiman-Marcus Bars
Ingredients:
- 1 box Duncan Hines cake mix (yellow)
- 1 egg
- 1/2 c. melted butter
- 1 (8 oz.) pkg. softened cream cheese
- 1 box (4 c.) powdered sugar
- 2 eggs
- 1 c. coconut
- 1/2 c. chopped nuts
Directions:
- Mix cake mix, 1 egg and melted butter together and then press lightly into a 9 x 13-inch greased dish. |
Simple Corn And Chicken Chowder
Ingredients:
- 12 ounces boneless chicken (either breasts or thighs are fine)
- 4 ears corn
- 32 ounces chicken broth
- 1/2 cup green bell peppers (about 1) or 1/2 cup red bell pepper, chopped (about 1)
- 1 cup milk
- 1 1/4 cups instant potato flakes
- salt & freshly ground black pepper
- crushed red pepper flakes (optional)
- paprika (optional)
Directions:
- In a Dutch oven, combine chicken, corn and broth; bring to a boil, over high heat, then lower heat and simmer until chicken is no longer pink, about 12 minutes.
- Remove chicken and corn to a cutting board to cool slightly.
- Add, to the Dutch oven, half the green peppers; stir in milk and potato flakes.
- Shred chicken and return to pot.
- Cut corn from cobs and return to pot.
- Season with salt and pepper to taste.
- Serve in individual bowls and garnish with remaining green pepper and crushed red pepper flakes and/or paprika, if desired. |
Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1 stick butter
- 1/2 c. shortening
- 3/4 c. brown sugar
- 3/4 c. sugar
- 1 tsp. vanilla
- 1 tsp. baking soda
- 3/4 c. crunchy peanut butter
- 2 1/2 to 3 c. all-purpose flour
- 1 (12 oz.) pkg. chocolate chips
- 2 eggs
- 1 tsp. salt
Directions:
- Oven: 375°.
- Let butter come to room temperature.
- Cream with shortening, sugars and peanut butter.
- Beat in eggs and vanilla. Add flour, salt and soda.
- Mix well.
- Fold in chocolate chips. Refrigerate dough at least 2 hours before baking.
- Place heaping tablespoon on cookie sheet and bake for 10 to 12 minutes. |
Low Fat Chocolate Egg Nog
Ingredients:
- 1 Swiss Miss diet cocoa mix
- 5 cups light vanilla soymilk, divided
- 1 fat-free sugar-free instant chocolate pudding mix
- 1 teaspoon rum extract
- 12 teaspoon cinnamon
- 14 teaspoon ground nutmeg
Directions:
- Combine cocoa mix with 1/4 cup hot water in a tall glass, and stir to dissolve.
- Add 1 cup soymilk and stir.
- Transfer to a blender.
- Add remaining 4 cups soymilk and all other ingredients to the blender.
- Blend on high speed until smooth and uniform.
- Refrigerate in a covered container for at least a few hours to allow nog to thicken.
- If you like, before serving, top each glass off with a squirt of Reddi-wip and a sprinkling of cinnamon.
- Enjoy!
- MAKES 5 SERVINGS. |
Chicken & Vegetable Kabobs
Ingredients:
- 1 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes
- 1 medium sweet red pepper, cut into 1-1/2-inch pieces
- 1 medium zucchini, cut into 1-1/2-inch pieces
- 1 medium red onion, cut into thick wedges
- 2/3 cup sun-dried tomato salad dressing, divided
Directions:
- In a large bowl, combine chicken and vegetables. Drizzle with 1/3 cup dressing and toss to coat. Alternately thread chicken and vegetables onto 4 metal or soaked wooden skewers.
- Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 8-10 minutes, turning occasionally and basting with remaining dressing during the last 3 minutes. |
Rigatoni And Meat Sauce
Ingredients:
- 1 lb. bulk Italian sausage or ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz.) can whole tomatoes, cut up and undrained
- 1 (16 oz.) can tomato sauce
- 1 1/2 tsp. Italian seasoning
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/4 tsp. crushed red pepper
- 1/2 (1 lb.) pkg. rigatoni, uncooked
- grated Parmesan cheese
Directions:
- In a large skillet or Dutch oven, combine Italian sausage, onion and garlic. Cook until sausage is no longer pink.
- Drain. Stir in tomatoes, tomato sauce, Italian seasoning, sugar, salt and pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally.
- Prepare rigatoni according to package directions; drain.
- Serve with meat sauce. Top with Parmesan cheese. |
Spicy Cajun Stew
Ingredients:
- 16 ounces smoked sausage or 16 ounces kielbasa, sliced into 1/4 inch slices
- 2 (10 ounce) cans ro-tel tomatoes and green chilies, undrained
- 14 1/2 ounces chicken broth
- 10 ounces frozen chopped spinach, thawed, drained and squeezed dry
- 2/3 cup uncooked instant rice
Directions:
- In a large skillet saute sausage until lightly browned;drain.
- Add tomatoes and broth.
- Bring to boil.
- Add spinach.
- Return to a boil.
- Cook for 2 minutes.
- Add rice.
- Cover and remove from heat.
- Let stand for 5 minutes.
- Stir with a fork. |
Whole Wheat/Oatmeal Bread Recipe
Ingredients:
- 2 1/4 c. lukewarm water
- 1 pkg. dry yeast (dissolve in hot water)
- 1/4 c. oil
- 1/8 c. honey or possibly molasses
- 4 teaspoon salt
- 1 c. oatmeal (add in to above)
- 2 c. whole wheat flour (stir in gradually)
- 2-3 c. unbleached flour
Directions:
- Combine the water and yeast.
- Stir till yeast in dissolved.
- Add in the oil, honey or possibly molasses, salt, and oats.
- Stir in gradually the whole wheat flour and mix well.
- Stir in sufficient unbleached flour to make stiff dough.
- Then knead in remaining flour till the dough is sticky.
- Place in oiled bowl, cover and place over a pan of warm water to rise.
- May take 2 hrs.
- Place in aluminum loaf pans (oiled).
- Let rise 1 1/2 hrs in hot area.
- Bake at 350 degrees for 40-45 min. |
Cherry Rhubarb Jelly
Ingredients:
- 2 qt. fresh rhubarb
- 4 c. sugar
- 2 (3 oz.) pkg. cherry jello
- 1 (20 oz.) can cherry pie filling
Directions:
- Combine rhubarb and sugar and let set overnight or until sugar turns to liquid.
- Bring to boil and simmer 10 to 15 minutes. Dice up fruit pie filling and add to rhubarb.
- Simmer well and add 2 packages of jello.
- Stir well until all is dissolved.
- Put in containers and freeze.
- Makes 10 1/2 cups of jam. |
Carrot Salad
Ingredients:
- 1 (3 oz.) pkg. cream cheese
- 1 (3 oz.) pkg. orange jello
- 1 c. hot water
- 3/4 c. cold water
- 1 small can crushed pineapple
- 2 c. grated carrots
Directions:
- Mix cream cheese and jello together.
- Add hot water, then cold water; mix well.
- Add pineapple and carrots.
- Put in refrigerator. Will keep for 2 weeks. |
Barbecue Beans
Ingredients:
- 1/2 pound ground beef
- 2 celery ribs, chopped
- 1/2 large onion, chopped
- 1/4 cup chopped green pepper
- 1/2 cup packed brown sugar
- 1/2 cup ketchup
- 1/2 teaspoon ground ginger
- Dash ground cloves
- 2 cans (28 ounces each) pork and beans
Directions:
- In a large skillet, cook beef with celery, onion and green pepper until meat is no longer pink and vegetables are tender; drain. Stir in the brown sugar, ketchup, ginger and cloves. Stir in beans.
- Transfer to a 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1 to 1-1/2 hours or until beans reach desired thickness. |
Blueberry Yoghurt Cheesecake
Ingredients:
- Base
- 1/2 cup sweet biscuit crumbs
- 2 tablespoon butter, melted
- Filling
- 1 1/2 tablespoon gelatine dissolved in
- 1/3 cup water
- 500g block PHILADELPHIA Light Cream Cheese, softened
- 1/4 cup caster sugar
- 200g reduced fat blueberry yoghurt
- 1/2 cup blueberry puree Whole Foods 3 For $10.00 thru 02/09
- Topping
- fresh fruit selection Whole Foods 3 For $10.00 thru 02/09
Directions:
- Combine the biscuits and butter, press into the base of a 20cm spring form pan; chill.
- Blend Philly* with sugar, yoghurt and gelatine mixture.
- Pour into crumb base in alternate spoonfuls with blueberry puree.
- Swirl mixture gently with a knife.
- Chill until set.
- Decorate with fruits. |
Mashed Potato Artichoke Bake
Ingredients:
- 2 medium potatoes, peeled and quartered
- 1/4 cup sour cream
- 2 tablespoons 2% milk
- 2 tablespoons mayonnaise
- 1 tablespoon butter
- 1/2 teaspoon snipped fresh dill or 1/8 teaspoon dill weed
- Dash salt
- Dash pepper
- 3/4 cup frozen artichoke hearts, thawed and chopped
- 1 green onion, chopped
- 2 bacon strips, cooked and crumbled
- 1/3 cup shredded cheddar cheese
Directions:
- Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Mash potatoes with the sour cream, milk, mayonnaise, butter and seasonings. Stir in artichokes and onion.
- Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with bacon and cheese. Bake, uncovered, at 400° for 15-20 minutes or until heated through and cheese is melted. |
Mexican Casserole
Ingredients:
- 1 lb boneless skinless chicken breast
- 10 34 ounces cream of mushroom soup
- 10 ounces Rotel Tomatoes, your choice of heat
- 4 ounces mexican cheese
- 34 cup sour cream
- 12 teaspoon ground cumin
- 8 ounces baked corn tortilla chips
- 12 teaspoon chili powder
Directions:
- Drain tomatoes.
- Cook and dice chicken breasts.
- crush Tortilla chips until there is one cup crushed.
- preheat oven to 375.
- coat 9X13 pan with nonstick cooking spray.
- Mix diced chicken with next 5 ingredients.
- Pour into pan, top with chips.
- Sprinkle with chili powder on top.
- Bake for about 25 minutes. |
Savory Beef Stroganoff
Ingredients:
- 1 lb. boneless sirloin or round steak, cut in thin strips
- 3 Tbsp. all-purpose flour
- 1/2 tsp. garlic powder
- dash of parsley
- 2 Tbsp. margarine
- 1 medium onion, chopped
- 1 envelope beefy mushroom dry soup mix
- 1 1/4 c. water
- 1/2 c. sour cream
- hot cooked noodles
Directions:
- Toss beef, flour and garlic powder.
- In a 2-quart casserole, microwave margarine with onion at High (full power) for 2 minutes. Stir in dry mix blended with water.
- Microwave for 8 minutes or until sauce is thickened, stirring once.
- Stir in sour cream. Serve over hot noodles. |
Mexican Shredded Pork
Ingredients:
- 4 pounds pork loin or lean pork shoulder
- 2 onions
- 2 cans Ortega mild green chilies
Directions:
- Season pork with salt and pepper, let stand at room temperature.
-
- Put one sliced onion on bottom of crock pot, add pork, green chilies and the other onion on top. Add 1/2 inch of water.
-
- Cook on high 6 hours or until pork is very tender. Shred and leave in juices.
-
- Serve with tortillas and condiments: sliced avocado, diced tomatoes or fresh salsa, scallions, Mexican cheese |
Just For Kids: Rusty'S Roly-Poly'S
Ingredients:
- 2 3/4 c. flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/8 tsp. salt
- 1 c. shortening
- 1 1/2 c. sugar
- 2 eggs
- 2 tsp. cinnamon
Directions:
- Sift flour.
- Add cream of tartar, soda and salt.
- In separate bowl, cream the shortening and sugar.
- Add eggs.
- Beat well.
- Add flour mixture and blend well.
- Chill dough in refrigerator for 2 hours or until easy to handle. |
Frontier Pies Cornbread
Ingredients:
- 1 cup butter, room temperature
- 1 cup sugar
- 1/2 cup honey
- 4 eggs
- 2 1/4 cups flour
- 3 teaspoons baking powder
- 1 1/2 cups cornmeal
- 3/4 teaspoon salt
- 2 1/4 cups milk
Directions:
- Cream the margarine and sugar.
- Add eggs, one at a time.
- Add dry ingredients (flour, baking powder, cornmeal and salt).
- Stir in milk until well combined.
- Pour in a greased 13x9 pan and bake at 375 degrees for 35-40 minutes. |
AMIEs Fruit Salad (in Bottles)
Ingredients:
- 1 can (large) fruit cocktail, drained
- 1 cup nata de coco, white color
- 1 cup nata de coco, green color
- 1 cup nata de coco, strawberry flavor
- 2 cup macapuno strings
- 3/4 cup pineapples, sliced in cubes
- 1 apple, sliced in cubes
- 1 can condensed milk (14 ounces)
- 8 oz all purpose cream (nestle cream)
- 1 chop pieces of kraft cheese
Directions:
- Combine all engredients except milk & cream in a large bow.
- Roughly toss everything a little.
- Pour-in the condensed milk then toss lightly.
- Add the cream then mix well until well blended to make sure that the cream is properly distributed.
- Put in bottles.
- Refrigerate for at least 3-4 hours.
- Served chilled.
- Share & enjoy!!
- ! |
Cajun Pasta
Ingredients:
- pasta
- 5 1/4 ounces tagliatelle
- 1/2 onion peeled and chopped
- 1/2 red bell pepper seeded chopped
- 5 1/4 ounces ground beef
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 cayenne pepper whole
- 14 ounces crushed tomatoes
- Parmesan cheese grated, optional
Directions:
- Boil the pasta in salted water for 8 to 10 minutes.
- On low heat, saute together the onion and bell pepper.
- Once translucent, add the ground beef.
- When the ground beef is halfway cooked, add the thyme, rosemary, cumin, garlic powder, onion powder, oregano, and cayenne pepper.
- Add the canned tomatoes and simmer another 10 minutes
- Mix the drained pasta with the cajun sauce. Serve topped with Parmesan cheese. |
Hash Brown Potato Casserole
Ingredients:
- 1 (32 oz.) pkg. shredded frozen potatoes
- 1 (12 oz.) pkg. grated American cheese
- 1/2 small onion, chopped
- 1/2 c. melted butter
- 1 can cream of chicken soup, undiluted
- 1 (8 oz.) container sour cream
- 2 c. crushed cornflakes
Directions:
- Place thawed potatoes in a 9 x 13-inch baking dish.
- Mix together butter, soup, cheese, sour cream and onion.
- Top with crushed cornflakes and drizzle melted butter over casserole. Bake, uncovered, at 350° for 45 minutes. |
Feta & Thyme Stuffed Chicked
Ingredients:
- 4 Chicken thigh fillets (or 2 breast fillets)
- 100 grams Feta, crumbled
- 1 tbsp Dried thyme
- 1 Zest of half a lemon
- 1/4 cup fresh chopped parsley
- 1 Clive garlic, minced
- 1 Sprinkle of lemon pepper
- 2 tbsp Olive oil
Directions:
- Pre-heat oven to 200*C.
- Throw feta, herbs, garlic, zest and seasoning into a bowl and mix together.
- Open chicken and cut a slit, not all the way through, so as to fill with stuffing mixture.
- Once stuffed, brown the outside of chicken on med to high heat in an oven proof fry pan (using olive oil).
- Once browned, stick it in the oven for around 12 minutes or until cooked through.
- Remove, cover roughly and allow to rest before serving.
- I whipped up a little garden salad and used the juice from the zested lemon/ olive oil/ seasoning- and also serve with some potato wedges.
- Serves 2 big girls (or 4 little boys).
- Enjoy!
- ;) |
Apple Cake
Ingredients:
- 4 apples, peeled and grated
- 2 cups sugar
- 1 cup vegetable oil
- 2 eggs
- 1 12 teaspoons baking soda
- 12 teaspoon salt
- 2 cups flour
- 1 12 cups powdered sugar
- 34 cup evaporated milk
- 1 cup coconut
- 1 cup pecan pieces
- 1 teaspoon vanilla
- 18 cup butter
Directions:
- For cake: Pour sugar over apples and let stand for 20 minutes.
- Beat oil and eggs; add sugar and apples.
- Sift soda, salt and flour together and add to the mixture.
- Pour into ungreased 13x9 pan; bake at 350 for 45 minutes.
- For icing: mix sugar, milk, coconut, pecans and vanilla in saucepan.
- Cook to thread stage; test with spoon until the mixture drips and leaves threads or strings hanging (approx.
- 230 degrees).
- When this is reached, remove from heat and add butter; spread on cake. |
Orange Blossoms
Ingredients:
- 1 pkg. yellow cake mix
- 1 c. orange juice
- 1/2 c. lemon juice
- 2 lb. sifted confectioners sugar
Directions:
- Prepare cake mix according to package directions. Place 1 teaspoon of batter in each well-greased miniature muffin pans. Bake at 325° for about 10 minutes. |
Scallops A La Provencale
Ingredients:
- 1/4 c. peanut oil
- 2 Tbsp. minced onions
- 1 tsp. lemon juice
- freshly ground pepper
- 1 tsp. chopped parsley
- 1 tsp. cornstarch
- 1 lb. scallops
- 1 small clove garlic, minced
- 1/4 tsp. salt
- 2 Tbsp. dry sherry
- lemon wedges
Directions:
- Heat peanut oil in 9-inch skillet over medium heat. Add scallops, onions, garlic, lemon juice, salt and pepper.
- Cook, stirring occasionally, until scallops are done, about 5 minutes. Combine sherry and cornstarch. Add to scallop mixture and cook until thickened.
- Garnish with parsley and lemon wedges.
- Makes 4 servings. |
Desert Chili
Ingredients:
- 2 (15 ounce) cans chili without beans
- 4 cups slightly crushed corn chips
- 1 cup chopped onion
- 2 cups grated sharp cheddar cheese
Directions:
- Heat chili.
- Place one-third of the corn chips on the bottom of a greased 9x13 inch baking dish.
- Arrange in layers over the corn chips half of the onions, grated cheese and chili.
- Repeat layers.
- Top with remaining corn chips.
- Bake at 350 degrees for 25 minutes. |
Never Soggy Pie Crust
Ingredients:
- 3 c. flour
- 1 c. shortening
- 1 tsp. salt
- 1 beaten egg
- 3 Tbsp. cold water
- 2 Tbsp. vinegar
Directions:
- Blend flour, shortening and salt; add beaten egg mixed with water and vinegar to flour mixture, mixed lightly with fork.
- Turn out onto floured board or wax paper.
- Bake slowly in 350° oven. Makes 3 pie crusts or 1 double and 1 single crust. |
14 Carrot Cake
Ingredients:
- 2 c. flour
- 2 tsp. baking powder
- 1 1/2 tsp. soda
- 1 tsp. salt
- 2 tsp. cinnamon
- 1/2 c. oil
- 2 c. grated carrots
- 1 (8 3/4 oz.) can crushed pineapple, drained
- 2 c. sugar
- 4 eggs
- 1 1/2 c. chopped nuts
Directions:
- Sift dry ingredients.
- Add sugar, oil and eggs.
- Mix well. Stir in carrots, pineapple and nuts; turn into three greased and floured 9-inch cake pans (or large flat glass pan).
- Bake at 350° for 35 to 40 minutes. |
sweet smoked pork rub
Ingredients:
- 1 pork loin
- 1 small lemon
- 1/4 cup bown sugar
- 1 tsp steak spice
Directions:
- mix brown sugar and steak spice in a bowl
- squeeze the lemon onto the pork loin
- rub the brown sugar and steak spice on the pork loin until it looks like a glaze
- place on smoker |
Berry Banana Smoothies
Ingredients:
- 1 c. reduced fat vanilla yogurt
- 1 medium ripe banana, peeled, cut into chunks and frozen
- 1/4 c. frozen unsweetened strawberries
- 1/4 c. frozen unsweetened blueberries
- 1/4 c. frozen unsweetened raspberries
- 1/4 c. frozen unsweetened blackberries
- 1 c. fat-free milk
Directions:
- In a blender or food processor, combine all ingredients; cover and process until smooth.
- Pour into chilled glasses; serve immediately.
- Serves 3. |
Low Carb Pizza Puffs
Ingredients:
- 8 oz. cream cheese
- 2 eggs
- 1 tsp. garlic powder
- 1 tsp. oregano
- 1/4 cup low-carb pizza or spaghetti sauce
- 1/2 cup shredded mozzerella cheese, or combination mozzerella and other cheese such as parmesan
- 24 slices thin-sliced pepperoni
Directions:
- Preheat oven to 350.
- Place the pepperoni slices into the birthing of the mini-muffin cups or butter the cups well if you aren't using the pepperoni.
- Beat the cream cheese with a mixer untul smooth and fluffy.
- Add eggs, garlic, and oregano and beat until smooth.
- Mix the rest of ingredients by hand.
- Fill the muffin cups with the egg and cheese mixture.
- Fill the muffin cups with the egg and cheese mixture.
- Bake for about 15-18 minutes, or until lightly browned on top. |
Zabaglione
Ingredients:
- 8 egg yolks
- 3 to 4 Tbsp. sugar
- 1/2 c. Marsala (sweet or dry)
Directions:
- In the top of a double boiler, beat together the yolks, the wine and 3 tablespoons of the sugar.
- Place the double boiler over simmering water.
- Whip mixture constantly with a wire whisk until it is thick enough to retain a slight peak when the whisk is withdrawn (about 5 minutes cooking time).
- Taste for sweetness.
- If it is not sweet enough, add the remaining sugar.
- Pour into stemmed glasses and serve at once. |
Roast Vegetable Wellingtons
Ingredients:
- 1 (6 Square) sheet puff pastry
- 4 cups ratatouille
- 1 eggplant, sliced lenghtwise and grilled
- 1 zucchini, sliced lenghtwise and grilled
- 1 yellow squash, sliced lenghtwise and grilled
- 1 red bell pepper, cut into six and grilled
Directions:
- 1/ Lattice cut the 6 puff pastry squares.
- 2/ Using a cookie cutter fill with all the remaining vegetables.
- 3/ Wrap vege bundle with pastery to form wellington
- 4/ cook at 425 degrees until the pastry is golden in color
- 5/ serve on a bed of braised greens and serve with pepper coulis. |
Deer Steak And Onions
Ingredients:
- deer steaks
- 1 Tbsp. vinegar
- 3 c. water
- meat tenderizer
- flour
- onions (in slices)
- butter
- salt and pepper
- 1 Tbsp. Worcestershire sauce
Directions:
- Soak steaks in vinegar and water for 1 hour.
- Wash and sprinkle with meat tenderizer.
- Roll in flour.
- Place in skillet with hot grease.
- Brown both sides on high.
- Reduce heat to medium.
- Cut up onions in slices and place over steaks.
- Add a pat of butter to each steak.
- Add salt and pepper.
- Cover and cook until done, turning once.
- Worcestershire sauce may be sprinkled over steaks while cooking to add more flavor. |
Braised Pork With Cumin Coriander And Lemon Dressing Recipe
Ingredients:
- 1 kg Pork shoulder cut into 21/2cm cubes
- 14 gm Duck or possibly goose fat
- 125 ml White wine
- 1 1/2 tsp Cumin seeds, grnd
- 1 x Clove garlic, crushed Lemon segments
- 2 Tbsp. Coriander leaves, fresh
- 2 ounce Black olives, stoned Cornflour to thicken
Directions:
- Heat the fat in a pan, and quickly fry the pork till brown.
- Add in the white wine, cumin, garlic seasoning and bring to the boil.
- Reduce heat and allow to simmer till pork is cooked approximately 45 min to 1 hour.
- Add in the lemon segments and black olives.
- Adjust the seasoning and add in the coriander.
- Dilute the cornflour with a little water and add in the liquid to thicken the sauce.
- Serve with saute/fry potatoes cooked in extra virgin olive oil, with a mix of baby vegetables. |
Peach Cobbler
Ingredients:
- 1 can peaches
- 1 c. sugar
- 1 c. flour
- 2 tsp. baking powder
- 2/3 c. milk
- 1 stick oleo
Directions:
- Melt oleo in large deep pan.
- Make batter of milk, sugar and flour.
- Pour batter over melted oleo; add peaches and bake in very slow oven of 350° until done.
- Cool and serve with ice cream, Cool Whip or plain. |
Baked Caramel Corn
Ingredients:
- 2 sticks margarine
- 2 c. brown sugar
- 1/2 c. corn syrup
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1 tsp. vanilla
- 6 qt. popped corn
Directions:
- Melt butter; stir in syrup and salt.
- Bring to a boil, stirring constantly.
- Boil without stirring for 5 minutes.
- Stir in baking soda and vanilla.
- Pour over popped corn, mixing well. Turn into 2 roasting pans.
- Bake at 250° for 1 hour, stirring every 15 minutes. |
Pecan Honeymoon Squares
Ingredients:
- 1/2 c. Crisco
- 1/2 c. brown sugar, firmly packed
- 1 c. all-purpose flour, sifted
- 1/2 tsp. salt
- 2 Tbsp. milk
- 2 eggs
- 1 c. brown sugar, firmly packed
- 1 tsp. vanilla
- 2 Tbsp. all-purpose flour
- 1/2 tsp. baking powder
- 1 1/3 c. coconut, flaked
- 1 c. pecans, chopped
Directions:
- Preheat oven to 325°.
- Blend Crisco and 1/2 cup brown sugar. Add 1 cup flour and salt.
- Stir in milk.
- Pat evenly in 9 x 9 x 2-inch pan.
- Bake at 325° for about 20 minutes or until brown. |
Quick And Easy Brownie Marshmallow Cookies!!!
Ingredients:
- 1 box brownie mix
- 1/2 cup all purpose flour - sifted
- 1/2 cup brown sugar
- 4 tablespoons butter
- 1 teaspoon vanilla
- 2 eggs
- 2 tablespoons water
- 1/2 cup shredded coconut
- 1/2 cup marshmallows
- 1/2 cup chocolate chips
Directions:
- Preheat Oven 350 degrees:
- In a mix-master place the brown sugar, butter, vanilla and eggs, mix until smooth. Add the flour, brownie mix, water, chocolate chips and marshmallows. Mix until all is incorporated.
- Place the cookie batter by the teaspoonful on a greased cookie sheet or parchment paper lined cookie pans.
- Bake 10-12 minutes. Remove the cookies from the baking pan and let them cool on a rack. |
Fried Blue Shark With Wild Rice Mix
Ingredients:
- 3 shark blue, chops, deep-frozen
- 1 1/4 cups wild rice oriental
- 1 can red beans baked
- 1 can coconut milk
- corn flour to taste
- salt
- ground black pepper
- 1 lemon
- parsley or coriander for sprinkling
Directions:
- Defrost, and then dip the blue shark in the coconut milk.
- Add salt and pepper.
- Marinate for 30 minutes.
- Drain, roll in cornflour.
- Fry in hot oil, browning on both sides.
- Meanwhile, cook rice until almost done, add the red beans.
- Remove from heat, drain well, so rice stays fluffy.
- Serve fish drizzled with lemon juice to taste, next to rice on plate, garnish with chopped parsley or coriander. |
Pate Brisee
Ingredients:
- 1 1/4 cups all-purpose flour
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
- 2 tablespoons cold vegetable shortening
- 1/4 teaspoon salt
- 2 to 4 tablespoons ice water
Directions:
- In a large bowl blend the flour, butter, vegetable shortening, and salt until the mixture resembles meal.
- Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball.
- Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour. |
Cornflake Clusters
Ingredients:
- 1/2 cup corn syrup
- 3 tablespoons white sugar
- 2 cups cornflakes cereal
- 1/2 cup flaked coconut
- 1/2 cup chopped walnuts
- 3 tablespoons butter
Directions:
- Combine corn syrup, sugar and butter in medium size sauce pan. Bring to boil over medium heat stirring constantly. Continue boiling 5 minutes, while stirring. Remove from heat.
- Add remaining ingredients, mixing thoroughly.
- Drop by level tablespoonfuls onto waxed paper or buttered baking sheets; cool until firm. |
Blueberry Chia Jam
Ingredients:
- 2 1/2 cups fresh blueberries
- 1 Tbs. pure maple syrup, plus more to taste
- 1 vanilla bean, seeds scraped, pod reserved
- 4 tsp. chia seeds
Directions:
- Combine blueberries, maple syrup, and vanilla bean seeds and pod in small saucepan, and bring to a simmer.
- Reduce heat to medium-low, and simmer 6 to 8 minutes, or until berries burst and mixture is juicy.
- Remove from heat.
- Stir chia seeds into blueberry mixture (be sure they are well distributed and not clumping together).
- Pour mixture into wide-mouth jar or bowl.
- Stir berry-chia mixture once it has stopped steaming, then refrigerate 2 hours, or until chilled.
- Sweeten with more maple syrup, if desired, and remove vanilla bean. |
Asparagus Fritters
Ingredients:
- 2 (14 1/2 oz.) cans asparagus, chopped
- 1 egg, beaten
- 1/2 c. flour
Directions:
- Drain asparagus.
- Mix with flour.
- Mix in beaten egg.
- Heat 1/4 cup oil.
- Drop batter by tablespoons into hot oil.
- Turn once. |
Vegetable Casserole
Ingredients:
- 1 can mixed vegetables, drained
- 1 1/2 c. diced celery
- 3/4 c. chopped onion
- 1 c. mayonnaise
- 1 c. grated cheese
Directions:
- Mix together.
- Pour into buttered casserole dish.
- Soften 1 stick oleo, crumble 1/4 pound crackers into butter and mix.
- Pour over vegetables.
- Bake at 325° for 40 minutes. |
Chile Corn Dip
Ingredients:
- 2 (12 oz.) cans Mexicorn
- 1 c. sour cream
- 1 c. mayonnaise
- 10 oz. Cheddar cheese, shredded
- 1 (4 oz.) can chopped green chiles, drained
- 3 to 4 jalapenos, chopped
- 3 green onions, chopped
- 1/4 tsp. sugar
Directions:
- Combine the Mexicorn, sour cream, mayonnaise, cheese, green chiles, jalapenos, green onions and sugar in a bowl and mix well. Chill, covered, for several hours to allow the flavors to blend. Serve with large corn chips.
- Yields 24 servings. |
Grated Chicken And Scampi
Ingredients:
- 2 1/2 to 3 lb. chicken
- 1 (15 oz.) can tomato sauce
- 1/4 c. chopped parsley
- dash of salt and pepper
- 1/2 c. dry red wine
- 1/4 c. Parkay margarine
- 2 medium onions, sliced
- 1/2 c. (2 oz.) Kraft grated Parmesan cheese
- 1/2 tsp. oregano leaves
- 1/4 tsp. garlic powder
- 1 c. (5 oz.) cleaned cooked shrimp
- hot cooked rice
Directions:
- Boil chicken in water until fully cooked, cut up into pieces, then in saucepan, brown chicken on both sides in margarine; drain. Add onion, tomato sauce, cheese, parsley and seasonings.
- Cover; simmer 35 to 40 minutes or until tender.
- Stir in shrimp and wine; heat thoroughly.
- Serve over rice.
- Makes 4 to 6 servings. |
Cantonese Vegetable Soup(Vegetarian)
Ingredients:
- 6 c. vegetable broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 Tbsp. minced ginger root or 1/2 tsp. ground ginger
- 1 Tbsp. soy sauce
- 1/2 c. chopped water chestnuts
- 1/2 c. sliced bamboo shoots
- 3/4 c. chopped broccoli florets
- 1 green bell pepper, seeded and chopped
- 1 carrot, shredded
- 3/4 c. sliced mushrooms
- 1 c. sliced celery
- 1/2 c. chopped snow peas or green peas
- 1 c. fresh bean sprouts
- 1 c. cooked rice
- pinch of black pepper
- 3 scallions, thinly sliced (optional)
Directions:
- Heat 1/2 cup of the broth in a large soup pot over high heat. When broth is boiling, add onion, garlic and ginger.
- Cook for 3 minutes.
- Add soy sauce and remaining 5 1/2 cups of broth.
- Bring to a gentle boil.
- Add all remaining ingredients except scallions. Bring to a simmer and cook for 10 minutes.
- Garnish with scallions and serve.
- Makes 4 to 6 servings. |
Texas Beans And Rice
Ingredients:
- 1 lb. ground beef
- 1/4 c. cooking oil
- 1 small chopped bell pepper
- 1 small onion, chopped
- 1 (18 3/4 oz.) can tomatoes
- 1 c. water
- 2 tsp. salt
- 1 Tbsp. chili powder
- 1/2 c. raw rice
- 1 (16 oz.) can red kidney beans or Ranch Style beans
Directions:
- Saute meat in oil, bell pepper and onion.
- Drain off excess oil.
- Add tomatoes, water, salt and chili powder.
- Simmer for 10 minutes.
- Remove from heat and add raw rice and beans.
- Pour into buttered casserole dish.
- Cover and bake at 350° for 1 hour.
- Stir and cook 30 minutes. |