10 Servings
Peanut Butter
American
Sweet peanut butter Banana Dessert Creamy Dessert Peanut Butter American
1 cup (about 20) illa wafer cookies
1/3 cup packed wn sugar
2 1/2 Tbl. melted ter
3/4 cup packed wn sugar
1/2 cup (4 oz.) am cheese
1/2 cup nut butter
1/2 tsp. illa extract
1 container (8 oz.) l Whip thawed
1 1/2 cups (about 2) ana sliced
1/4 cup colate syrup
Preheat oven to 350F. To prepare crust: Place cookies in a food processor; process until finely ground. Add 1/3 cup brown sugar and butter; pulse 2 or 3 times until combined. Press into bottom and up sides of 9" pie plate coated with cooking spray. Bake at 350 for 10 minutes; cool completely on wire rack. To prepare filling: Place 3/4 cup brown sugar, cream cheese, peanut butter and vanilla in a bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving.
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World's Chocolatiest Brownies
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16 Servings
Chocolate
American
chocolate chips sweet and spicy dessert Chocolate American
3/4 cup ar
3/4 cup ter
2 TBS water
2 cups colate chips
1 tsp illa
2 s
3/4 cup ur
1/2 tsp t (I usually just put a pinch)
1/4 tsp ing soda
1 *I add 1 TBS nge peel
1 *I also add 4-5 TBS Irish am
**you can easily double the recipe which I did this time around. I used an 11x 17 pan for double the recipe. In a medium bowl combine flour, salt and baking soda. Set aside. In saucepan, over medium heat, bring sugar, butter and water to boil. Remove from heat. Stir in 1 cup chips and vanilla or any flavoring you like or both! Stir till smooth. Cool 5 minutes. Beat in eggs 1 at a time until well mixed. Add flour mixture and combine. Add 1 cup (I reserve a handful so I can sprinkle on top...you don't have to) chips and combine quickly so as not to completely melt the chips ( if they do ...it is OK they still come out great!). Pour into a greased, parchment lined 8x8 square pan. I noticed that the parchment paper helps a great deal. Since I doubled it, I used an 11 x 17 pan. Bake in a preheated oven set at 325. for 35 minutes. (if doubling it let bake for an additional 3-5 minutes). Cool completely.
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16 Servings
Chocolate
American
chocolate chips sweet and spicy dessert Chocolate American
3/4 cup ar
3/4 cup ter
2 TBS water
2 cups colate chips
1 tsp illa
2 s
3/4 cup ur
1/2 tsp t (I usually just put a pinch)
1/4 tsp ing soda
1 *I add 1 TBS nge peel
1 *I also add 4-5 TBS Irish am
**you can easily double the recipe which I did this time around. I used an 11x 17 pan for double the recipe. In a medium bowl combine flour, salt and baking soda. Set aside. In saucepan, over medium heat, bring sugar, butter and water to boil. Remove from heat. Stir in 1 cup chips and vanilla or any flavoring you like or both! Stir till smooth. Cool 5 minutes. Beat in eggs 1 at a time until well mixed. Add flour mixture and combine. Add 1 cup (I reserve a handful so I can sprinkle on top...you don't have to) chips and combine quickly so as not to completely melt the chips ( if they do ...it is OK they still come out great!). Pour into a greased, parchment lined 8x8 square pan. I noticed that the parchment paper helps a great deal. Since I doubled it, I used an 11 x 17 pan. Bake in a preheated oven set at 325. for 35 minutes. (if doubling it let bake for an additional 3-5 minutes). Cool completely.
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Creamy Chicken Enchiladas
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8 Servings
Chicken
American
Main Dish Chicken Advance Bake Winter Kid Friendly American Dinner
1 whole cken
2 can (12 oz) Cream of cken Soup
3/4 cup r cream
1/3 cup k
1 small can Green chili diced
1 small can ves sliced
2 cups ddar cheese grated
1 package Flour tillas
Boil chicken until fully cooked. Debone chicken and cut up. In another bowl, mix 2 cans cream chicken soup, 3/4 cup sour cream, 1/3 cup milk. To chicken add diced green chilies, olives, and 1/2 of the soup mixture. (Other 1/2 will be put on top of rolled tortillas.) Roll up chicken mixtures in tortillas (I use 8 tortillas) and place in 9x13 pan or two 8x8 pans. Spread remainder of soup mixture on top of tortillas and top with grated cheese. Bake at 350 for approximately 35 mintues or until bubbling. This freezes very well.
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8 Servings
Chicken
American
Main Dish Chicken Advance Bake Winter Kid Friendly American Dinner
1 whole cken
2 can (12 oz) Cream of cken Soup
3/4 cup r cream
1/3 cup k
1 small can Green chili diced
1 small can ves sliced
2 cups ddar cheese grated
1 package Flour tillas
Boil chicken until fully cooked. Debone chicken and cut up. In another bowl, mix 2 cans cream chicken soup, 3/4 cup sour cream, 1/3 cup milk. To chicken add diced green chilies, olives, and 1/2 of the soup mixture. (Other 1/2 will be put on top of rolled tortillas.) Roll up chicken mixtures in tortillas (I use 8 tortillas) and place in 9x13 pan or two 8x8 pans. Spread remainder of soup mixture on top of tortillas and top with grated cheese. Bake at 350 for approximately 35 mintues or until bubbling. This freezes very well.
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Hamburger Heaven
6 Servings
Hamburger
American
Potatoes Southern Ground Beef Casserole Easy Cheap Hamburger American
2 pounds und beef
1 can (15 oz) can whole kernel n
1 bag frozen tater tots
1 can am of mushroom soup
1 t
1 per
Preheat the oven to 350 degrees. Lightly grease a medium casserole dish. Place the ground beef in the bottom of the casserole dish. Top with the corn. Layer the tater tots over the corn, breaking up the tots if you need to. Spread the mushroom soup over the top. Season to taste. Bake one to one and a half hours in a 350 degree oven.
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Hamburger
American
Potatoes Southern Ground Beef Casserole Easy Cheap Hamburger American
2 pounds und beef
1 can (15 oz) can whole kernel n
1 bag frozen tater tots
1 can am of mushroom soup
1 t
1 per
Preheat the oven to 350 degrees. Lightly grease a medium casserole dish. Place the ground beef in the bottom of the casserole dish. Top with the corn. Layer the tater tots over the corn, breaking up the tots if you need to. Spread the mushroom soup over the top. Season to taste. Bake one to one and a half hours in a 350 degree oven.
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Walnut Cookies
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7 Dozen
Walnut
Eastern European
Thanksgiving Easter Christmas Bake Sugar Shortening vanilla milk AP flour Salt walnuts nuts egg whites eggs Snacks Cookies Brunch Walnut Eastern European
Dough:
1 cup granulated ar
1 cup rtening
1 large
1 teaspoon pure illa extract
1 cup whole k
4 1/2 cups -purpose flour
4 teaspoons ing powder
1/2 teaspoon table t
Filling:
1 1/2 pounds nuts - chopped fine
4 oz. (1-stick) unsalted ter - melted
1 1/2 cups granulated ar
4 large whites - lightly beaten
Icing:
2 cups confectioners' ar
1 teaspoon pure illa extract
4 tablespoons whole k (approximately)
Place oven rack in center position and heat oven to 350 degrees F. Grease cookie sheets or line with parchment paper. In the bowl of electric mixer or by hand, cream together the sugar and shortening. Add the egg and vanilla extract and beat until well combined. In a large bowl, whisk together the flour, baking powder, and salt. Add dry ingredients alternately with the milk to the shortening mixture, beginning and ending with the flour mixture, making sure all of the ingredients are well incorporated. The dough will be soft. Divide the dough into four even pieces, wrap each in plastic wrap, and refrigerate until ready to use. To make the filling, either process the nuts through a food processor until finely chopped (just a little larger than all-out ground), or chop by hand. The smaller the pieces, the better. Combine the chopped nuts with the sugar and then add in the melted butter. Mix well, making sure there are no large clumps. Add the egg whites and again, mix well. On a well-floured surface, roll out a piece of dough into a rectangle measuring about 6-inches by 18-inches. Spread 1/4 of the nut filling onto the dough, leaving a small border around the perimeter of the dough. Roll up as you would a jelly roll, with the short ends to the left and right of you, and seal the ends. Cut the roll into 1-inch pieces and place on the cookie sheet. Bake until the tops are just starting to turn light brown, about 15 to 20 minutes. Set on wire racks to cool completely. Repeat with the remaining pieces of dough and filling. Once the cookies are cooled, prepare the icing by mixing together the powdered sugar, vanilla, and enough milk to achieve the desired consistency. You'll want the icing to be thick enough to not be runny, but still easily spreadable. Ice the tops of the cookies and let set completely before storing in an airtight container. Makes about 7 dozen cookies.
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7 Dozen
Walnut
Eastern European
Thanksgiving Easter Christmas Bake Sugar Shortening vanilla milk AP flour Salt walnuts nuts egg whites eggs Snacks Cookies Brunch Walnut Eastern European
Dough:
1 cup granulated ar
1 cup rtening
1 large
1 teaspoon pure illa extract
1 cup whole k
4 1/2 cups -purpose flour
4 teaspoons ing powder
1/2 teaspoon table t
Filling:
1 1/2 pounds nuts - chopped fine
4 oz. (1-stick) unsalted ter - melted
1 1/2 cups granulated ar
4 large whites - lightly beaten
Icing:
2 cups confectioners' ar
1 teaspoon pure illa extract
4 tablespoons whole k (approximately)
Place oven rack in center position and heat oven to 350 degrees F. Grease cookie sheets or line with parchment paper. In the bowl of electric mixer or by hand, cream together the sugar and shortening. Add the egg and vanilla extract and beat until well combined. In a large bowl, whisk together the flour, baking powder, and salt. Add dry ingredients alternately with the milk to the shortening mixture, beginning and ending with the flour mixture, making sure all of the ingredients are well incorporated. The dough will be soft. Divide the dough into four even pieces, wrap each in plastic wrap, and refrigerate until ready to use. To make the filling, either process the nuts through a food processor until finely chopped (just a little larger than all-out ground), or chop by hand. The smaller the pieces, the better. Combine the chopped nuts with the sugar and then add in the melted butter. Mix well, making sure there are no large clumps. Add the egg whites and again, mix well. On a well-floured surface, roll out a piece of dough into a rectangle measuring about 6-inches by 18-inches. Spread 1/4 of the nut filling onto the dough, leaving a small border around the perimeter of the dough. Roll up as you would a jelly roll, with the short ends to the left and right of you, and seal the ends. Cut the roll into 1-inch pieces and place on the cookie sheet. Bake until the tops are just starting to turn light brown, about 15 to 20 minutes. Set on wire racks to cool completely. Repeat with the remaining pieces of dough and filling. Once the cookies are cooled, prepare the icing by mixing together the powdered sugar, vanilla, and enough milk to achieve the desired consistency. You'll want the icing to be thick enough to not be runny, but still easily spreadable. Ice the tops of the cookies and let set completely before storing in an airtight container. Makes about 7 dozen cookies.
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Pumpkin Squares
10 Servings
Pumpkin
American
Pumpkin Pecan cinnamon Dessert Dessert Thanksgiving American
1 pkg yellow cake mix
1 cup (2 sticks) ter
4 s
1 can (32 oz.) pkin
1 tsp namon
1/4 tsp. ves
1/4 tsp t
2/3 cup porated milk
1/2 cup wn sugar
1/2 cup ar
1/2 cup chopped ans
Crust: Reserve 1 cup of the dry cake mix. Mix rest with 1 stick melted butter and add 1 beaten egg. Pour into 9x13" pan (sprayed) and press down well. Filling: Mix pumpkin, cinnamon, cloves, 3 beaten eggs, salt, evaporated milk, brown sugar and 1/4 cup sugar together well and pour over unbaked crust. Topping: Mix 1 stick softened butter with reserved cake mix and add 1/4 cup sugar and pecans until crumbly. Sprinkle over cake. Bake at 350 for 1 hour. Test with knife.
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Pumpkin
American
Pumpkin Pecan cinnamon Dessert Dessert Thanksgiving American
1 pkg yellow cake mix
1 cup (2 sticks) ter
4 s
1 can (32 oz.) pkin
1 tsp namon
1/4 tsp. ves
1/4 tsp t
2/3 cup porated milk
1/2 cup wn sugar
1/2 cup ar
1/2 cup chopped ans
Crust: Reserve 1 cup of the dry cake mix. Mix rest with 1 stick melted butter and add 1 beaten egg. Pour into 9x13" pan (sprayed) and press down well. Filling: Mix pumpkin, cinnamon, cloves, 3 beaten eggs, salt, evaporated milk, brown sugar and 1/4 cup sugar together well and pour over unbaked crust. Topping: Mix 1 stick softened butter with reserved cake mix and add 1/4 cup sugar and pecans until crumbly. Sprinkle over cake. Bake at 350 for 1 hour. Test with knife.
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Kenyan Samosa
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6 Servings
Grains
African
Hamburgers African Breads Onion Garlic Peas Grains
1/4 lb Ground round (f)
1 Clove, lic, minced
1 sm Chopped on
1 1/2 ts Active dry st
2 c Bread ur
1 ts t
1/4 Tsp.ground in
1/4 Tsp.ground cardamon
1/4 Tsp.ground ves
1/4 Tsp.grated meg
1/4 Tsp.ground namon
1/4 Tsp.ground black per
3/4 c Water
1/4 c Frozen green peas
Braise or saute the beef til browned. Add garlic and onion. Cook til softened. Let cool. Put the whole mess, except the peas inna you bread machine (in whatever order you like best) (no snitching and eating da peas) Dump peas into the machine at the end of the first kneading or at da beep. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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6 Servings
Grains
African
Hamburgers African Breads Onion Garlic Peas Grains
1/4 lb Ground round (f)
1 Clove, lic, minced
1 sm Chopped on
1 1/2 ts Active dry st
2 c Bread ur
1 ts t
1/4 Tsp.ground in
1/4 Tsp.ground cardamon
1/4 Tsp.ground ves
1/4 Tsp.grated meg
1/4 Tsp.ground namon
1/4 Tsp.ground black per
3/4 c Water
1/4 c Frozen green peas
Braise or saute the beef til browned. Add garlic and onion. Cook til softened. Let cool. Put the whole mess, except the peas inna you bread machine (in whatever order you like best) (no snitching and eating da peas) Dump peas into the machine at the end of the first kneading or at da beep. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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Steve's Tomato-Basil Soup
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8 Servings
Tomatoes
Italian
Easy Cleanup Brunch Main Dish Soup Advance Fall Spring Winter Copycat Italian Tomatoes Dinner Lunch
2 cans Crushed atoes
2 cups cken broth or vegetable broth for vegetarians
1 bunch Fresh il
1 large llot
1/2 whole on diced
3 cloves lic sliced
2 tablespoon etable oil
1 cup am
-- appliance required: blender or d processor
3 tablespoon ar more as desired
und pepper to taste
In a large stockpot, heat vegetable oil over medium-low heat. Add sliced garlic, finely diced shallots and onion. Simmer for 5-10 minutes, or until onion starts to caramelize. Add cans of crushed tomatoes; add sugar. Bring to a boil and then simmer for 5-10 minutes. Stir in chicken broth. Remove from heat and let cool a bit. Working in batches, puree the soup mixture in a blender or liquid-tight food processor. (NOTE: Heated liquid expands tremendously when you try to puree it -- only fill it halfway full at most, each time!) Put pureed mixture in a bowl, then rinse the stockpot out and put pureed soup base back in. OPTIONAL: If you'd like a smooth texture to the soup, you should cool it and strain it at this point, working in batches, with a sieve. (I prefer the more rustic texture of pureed but unstrained soup.) It can remain in this state (refrigerated) for a few days, until ready to serve. To serve, bring tomato soup mixture to medium heat, and then stir in cream. (In this way, you are keeping the cream out of the pureeing step -- which might whip it -- and also the heating-to-boiling step -- which might curdle it.) Top with basil, rolled gently and sliced very thinly (i.e., chiffonade). Serve with crusty bread, salad, or cheese toasts; pair with a crisp Pinot Grigio or Savignon Blanc, or even a deep red like a Cabernet.
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8 Servings
Tomatoes
Italian
Easy Cleanup Brunch Main Dish Soup Advance Fall Spring Winter Copycat Italian Tomatoes Dinner Lunch
2 cans Crushed atoes
2 cups cken broth or vegetable broth for vegetarians
1 bunch Fresh il
1 large llot
1/2 whole on diced
3 cloves lic sliced
2 tablespoon etable oil
1 cup am
-- appliance required: blender or d processor
3 tablespoon ar more as desired
und pepper to taste
In a large stockpot, heat vegetable oil over medium-low heat. Add sliced garlic, finely diced shallots and onion. Simmer for 5-10 minutes, or until onion starts to caramelize. Add cans of crushed tomatoes; add sugar. Bring to a boil and then simmer for 5-10 minutes. Stir in chicken broth. Remove from heat and let cool a bit. Working in batches, puree the soup mixture in a blender or liquid-tight food processor. (NOTE: Heated liquid expands tremendously when you try to puree it -- only fill it halfway full at most, each time!) Put pureed mixture in a bowl, then rinse the stockpot out and put pureed soup base back in. OPTIONAL: If you'd like a smooth texture to the soup, you should cool it and strain it at this point, working in batches, with a sieve. (I prefer the more rustic texture of pureed but unstrained soup.) It can remain in this state (refrigerated) for a few days, until ready to serve. To serve, bring tomato soup mixture to medium heat, and then stir in cream. (In this way, you are keeping the cream out of the pureeing step -- which might whip it -- and also the heating-to-boiling step -- which might curdle it.) Top with basil, rolled gently and sliced very thinly (i.e., chiffonade). Serve with crusty bread, salad, or cheese toasts; pair with a crisp Pinot Grigio or Savignon Blanc, or even a deep red like a Cabernet.
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Corn Salsa
6 Servings
Tomatoes
Vegetable
Vegetable Tomato cilantro Vegetable Salsa Side Dish Tomatoes
1 can (14.5 oz) diced atoes (not drained) or 1.5 cup
2/3 cup frozen kernel n
1 cup chopped umber not peeled
1/2 cup chopped l pepper red or green
1/4 cup chopped fresh antro
2 tablespoons wine vinegar
1/2 teaspoon ground in
1/4 teaspoon t (optional)
1/8 teaspoon ground ck pepper
1/8 teaspoon enne pepper
Mix all ingredients together in large bowl. Spoon over fish or chicken
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Tomatoes
Vegetable
Vegetable Tomato cilantro Vegetable Salsa Side Dish Tomatoes
1 can (14.5 oz) diced atoes (not drained) or 1.5 cup
2/3 cup frozen kernel n
1 cup chopped umber not peeled
1/2 cup chopped l pepper red or green
1/4 cup chopped fresh antro
2 tablespoons wine vinegar
1/2 teaspoon ground in
1/4 teaspoon t (optional)
1/8 teaspoon ground ck pepper
1/8 teaspoon enne pepper
Mix all ingredients together in large bowl. Spoon over fish or chicken
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Springtime Chicken
8 Servings
Chicken
American
chicken balsamic mozzarella spring main dish chicken Chicken American
1 cken
1 (1) 8-oz container low-fat plain urt
3 tablespoons samic vinegar
8 lbs total
1 Tomato-zarella Topping
1 tablespoon extra-vergin ve oil
1 medium-size on, cut into 16 wedges
1/4 cup samic vinegar
2 tablespoons water
1 pound m tomatoes cored, seeded and chopped (about 4 cups)
1 teaspoon t
1/2 teaspoon ck pepper
8 oz fress zarella cheese, cut into 1/2-inch dice
1 cup loosely packed fresh il leaves chopped
In a small bowl, whisk together yogurt and balsamic vinegar until well blended. In a plastic food-storage bag, combine chicken and yogurt mixture; seal and turn to coat. Marinate in refrigerator for 20 minutes. Meanwhile, heat gas grill (or grill pan) to medium-high or prepare charcoal grill with medium-hot coals In a large skillet, heat oil over medium heat. Add onion; saute 5 minutes, or until slightly softened (the wedges will fall apart into pieces). Add balsamic vinegar and water. Bring to a simmer. Reduce heat to medium-low; cook about 7 minutes, or until liquid is reduced and onion is tender . Increase heat to medium-heat. Add tomato, salt and pepper; cook for 2 minutes. Remove skillet from heat; let cool for 2-3 minutes. Stir in mozzarella and basil. Remove chicken from bag; discard marinade. Gently rinse chicken; pat dry with paper towels. Grill, turning once, for 6-8 minutes per side, or until internal temperature registers 170 degrees on an instant-read meat thermometer inserted in centers. Serve immediately, with topping, or let cool to room temperature.
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Chicken
American
chicken balsamic mozzarella spring main dish chicken Chicken American
1 cken
1 (1) 8-oz container low-fat plain urt
3 tablespoons samic vinegar
8 lbs total
1 Tomato-zarella Topping
1 tablespoon extra-vergin ve oil
1 medium-size on, cut into 16 wedges
1/4 cup samic vinegar
2 tablespoons water
1 pound m tomatoes cored, seeded and chopped (about 4 cups)
1 teaspoon t
1/2 teaspoon ck pepper
8 oz fress zarella cheese, cut into 1/2-inch dice
1 cup loosely packed fresh il leaves chopped
In a small bowl, whisk together yogurt and balsamic vinegar until well blended. In a plastic food-storage bag, combine chicken and yogurt mixture; seal and turn to coat. Marinate in refrigerator for 20 minutes. Meanwhile, heat gas grill (or grill pan) to medium-high or prepare charcoal grill with medium-hot coals In a large skillet, heat oil over medium heat. Add onion; saute 5 minutes, or until slightly softened (the wedges will fall apart into pieces). Add balsamic vinegar and water. Bring to a simmer. Reduce heat to medium-low; cook about 7 minutes, or until liquid is reduced and onion is tender . Increase heat to medium-heat. Add tomato, salt and pepper; cook for 2 minutes. Remove skillet from heat; let cool for 2-3 minutes. Stir in mozzarella and basil. Remove chicken from bag; discard marinade. Gently rinse chicken; pat dry with paper towels. Grill, turning once, for 6-8 minutes per side, or until internal temperature registers 170 degrees on an instant-read meat thermometer inserted in centers. Serve immediately, with topping, or let cool to room temperature.
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Best Ever Banana Bread
1 loaf
Bread
Uncategorized
Meatless Kid Friendly Bake Bread Uncategorized
T TOGETHER
1 3/4 cup ur
1 1/2 cup ar
1 teaspoon ing soda
1/2 teaspoon t
Next
2
1 cup anas ripe, mashed, (about 2)
1/2 cup etable oil
1/4 cup termilk
1 tablespoon termilk
1 teaspoon illa
1 cup nuts chopped
350? Bake for 1 hour and 20 minutes. Combine eggs, banana, oil, vanilla and buttermilk (1/4 cup plus 1 tablespoon). Add to sifted flour mixture, stirring just until combined. Fold in nuts. Put into a greased 9x5x3 loaf pan. Bake 1 hour 20 minutes until bread tests done. Cool on wire rack. Note: Recipe does not double well.
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Bread
Uncategorized
Meatless Kid Friendly Bake Bread Uncategorized
T TOGETHER
1 3/4 cup ur
1 1/2 cup ar
1 teaspoon ing soda
1/2 teaspoon t
Next
2
1 cup anas ripe, mashed, (about 2)
1/2 cup etable oil
1/4 cup termilk
1 tablespoon termilk
1 teaspoon illa
1 cup nuts chopped
350? Bake for 1 hour and 20 minutes. Combine eggs, banana, oil, vanilla and buttermilk (1/4 cup plus 1 tablespoon). Add to sifted flour mixture, stirring just until combined. Fold in nuts. Put into a greased 9x5x3 loaf pan. Bake 1 hour 20 minutes until bread tests done. Cool on wire rack. Note: Recipe does not double well.
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Chocolate Cake
12 Servings
Cake
American
Desserts Bake Kid Friendly Cake American
Beat Till Smooth
1/2 cup Crisco
1 cup wn sugar packed
1 cup ar
2 s
1 teaspoon illa
t Together
2 cup ur
1/2 cup oa
2 teaspoon ing soda
1/4 teaspoon ing powder
1/4 teaspoon t
2/3 cup k
1 cup Water ling
350? 30-35 minutes Greased 9x13 pan lined with wax paper on bottom. Beat Till Smooth: Crisco, sugars, eggs, and vanilla. Gradually add sifted flour ingredients alternating with milk. Beat until smooth. About 1 minute. Slowly add boiling water. Beat 1 minute. Bake. Done when toothpick inserted comes out clean. Remove from pan onto wire rack. Remove wax paper. When cool return to pan or dish and frost.
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Cake
American
Desserts Bake Kid Friendly Cake American
Beat Till Smooth
1/2 cup Crisco
1 cup wn sugar packed
1 cup ar
2 s
1 teaspoon illa
t Together
2 cup ur
1/2 cup oa
2 teaspoon ing soda
1/4 teaspoon ing powder
1/4 teaspoon t
2/3 cup k
1 cup Water ling
350? 30-35 minutes Greased 9x13 pan lined with wax paper on bottom. Beat Till Smooth: Crisco, sugars, eggs, and vanilla. Gradually add sifted flour ingredients alternating with milk. Beat until smooth. About 1 minute. Slowly add boiling water. Beat 1 minute. Bake. Done when toothpick inserted comes out clean. Remove from pan onto wire rack. Remove wax paper. When cool return to pan or dish and frost.
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Jeanette's Cutout Cookies
4 Dozen
Cookies
Uncategorized
Cookies Bake Christmas Easter Thanksgiving Uncategorized
2 cups ar
2 cups Butter tened
4 s well beaten
5 cups ur
2 teaspoon ing soda
4 teaspoon am of tartar
1 teaspoon t
1 teaspoon meg I only use 1/2 teaspoon
Cream butter and sugar. Add eggs and flour mixture. Let cool then divide into about 6 pieces and wrap in wax paper. Keep refrigerated. Roll and cut out. Sprinkle with colored sugar.
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Cookies
Uncategorized
Cookies Bake Christmas Easter Thanksgiving Uncategorized
2 cups ar
2 cups Butter tened
4 s well beaten
5 cups ur
2 teaspoon ing soda
4 teaspoon am of tartar
1 teaspoon t
1 teaspoon meg I only use 1/2 teaspoon
Cream butter and sugar. Add eggs and flour mixture. Let cool then divide into about 6 pieces and wrap in wax paper. Keep refrigerated. Roll and cut out. Sprinkle with colored sugar.
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Crumb Pie
8 Servings
Pie
English
Winter Superbowl New Year Fourth of July Easter Christmas Bake Desserts Pie English
Mix and cut in well
3 cups ur
1 cup rtening crisco
ADD
3/4 cup ar or better
1/4 teaspoon t
Reserve 1/2 cup for topping
MIX
1 cup Dark asses
1 teaspoon ing soda
1 cup Water ling
1 9" unbaked pie crust
350? 25-30 minutes Mix and cut in well, flour and crisco. Add Sugar and salt to creat crumbs. Reserve 1/2 cup of crumbs. (Set aside) Mix molasses, baking soda and boiling water. Add to crumb mixture. Place in 9" pie dish. Sprinkle reserved crumb mixture on top. Bake.
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Pie
English
Winter Superbowl New Year Fourth of July Easter Christmas Bake Desserts Pie English
Mix and cut in well
3 cups ur
1 cup rtening crisco
ADD
3/4 cup ar or better
1/4 teaspoon t
Reserve 1/2 cup for topping
MIX
1 cup Dark asses
1 teaspoon ing soda
1 cup Water ling
1 9" unbaked pie crust
350? 25-30 minutes Mix and cut in well, flour and crisco. Add Sugar and salt to creat crumbs. Reserve 1/2 cup of crumbs. (Set aside) Mix molasses, baking soda and boiling water. Add to crumb mixture. Place in 9" pie dish. Sprinkle reserved crumb mixture on top. Bake.
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Chicken Fried Steak
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4 Servings
Chicken
American
Chicken Main dishes Beef American Egg Steak Dinner
1 Round ak, tenderized
1
Crackers, tine crushed
Oil
~Cut steak into serving size pieces. -Beat an egg and dip pieces into egg. ~Crush saltine crackers to a fine mixture and dip egg covered meat into it. ~Pan fry in a small amount of oil at medium. heat until golden brown. -Then turn on other side and do the same. ~After second side is done browning, reduce heat to low and cover for about 20 min. -Before removing from pan increase heat and remove lid (To help reduce moisture) for a few minutes. ~All done, then pepper to taste. No salt needed its already in the crackers. Enjoy! From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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4 Servings
Chicken
American
Chicken Main dishes Beef American Egg Steak Dinner
1 Round ak, tenderized
1
Crackers, tine crushed
Oil
~Cut steak into serving size pieces. -Beat an egg and dip pieces into egg. ~Crush saltine crackers to a fine mixture and dip egg covered meat into it. ~Pan fry in a small amount of oil at medium. heat until golden brown. -Then turn on other side and do the same. ~After second side is done browning, reduce heat to low and cover for about 20 min. -Before removing from pan increase heat and remove lid (To help reduce moisture) for a few minutes. ~All done, then pepper to taste. No salt needed its already in the crackers. Enjoy! From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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Tuscany Soup
This tasty Italian recipe sure is a winner. The dish is simple to prepare and makes for a great meal or starter.
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Chocolate Covered Strawberry Cheesecake
A sweet strawberry cheesecake in a chocolate cookie crust, topped with a smooth layer of dark chocolate ganache. This decadent dessert is very impressive.
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Chocolate Sushi
This interesting dessert has shredded coconut, pistachios, cherries, mango and plenty of chocolate. What an interesting and fun dessert to serve.
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Strawberry Bruschetta and Chocolate Sprinkles
This simple dessert is so elegant looking. Serve this warm and fresh dessert with a tasty bottle of dessert wine.
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Gingerbread Cake Grandmas Cookbook
This simple made from scratch cake has real molasses, ginger and allspice. The sweet and light frosting is the perfect topping.
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Cookie Pizza
Sugar cookie dough is the crust in this dessert pizza. Chocolate chips combined with condensed milk make the sauce and marshmallows and M&M's top it off.
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Tropical Treat Muffins
Coconut milk, bananas, pineapple and shredded coconut give this sweet muffin a true tropical flair.
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Chorizo Jalapeno Mint Pizza
Fresh jalapenos, jalapeno jelly, fresh mint and smoked paprika flavor this pizza like no other. The chorizo and onion top the pizza perfectly.
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Decadent Chocolate Truffle Hearts
Making these truffles at home is easy, but it is important to use exceptional chocolate. With so few ingredients this dessert is the way to go.
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Kay's Eggnog Bread
Kay's recipe makes a great breakfast cake using eggnog, raisins, and nuts drizzled with an eggnog glaze.
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GB's Cornbread Dressing
Homemade chicken stock is used to prepare this timeless side dish. The addition of your favorite breakfast sausage adds the perfect flavor.
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Mint Raspberry Lava of Love Cakes
This delicious recipe is the perfect amount for two loves. The peppermint center is the perfect addition to the raspberry and fresh mint.
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Flourless Mini Mocha Fudge Cakes
Simple ingredients make for a decadent dessert with this recipe. Orange zest adds a great scent and flavor that is undeniable.
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Lil Rhodeys Dipped Fake Ice Cream Sandwich
These sandwiches are made with homemade cookies, filled with caramelized peanuts and cream cheese and then topped with melted chocolate chips.
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Open Face Mexican Egg Bacon and Cheese Sandwich
A homemade corn meal pancake is topped with scrambled eggs, caramelized prosciutto, pepper jack cheese, salsa and hearty black beans.
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Sweetheart Cheesecakes
These mini cheesecakes have a wafer as their base, a simple creamy filling and a lovely chocolate heart topping. What a tasty sweetheart treat.
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Peanut Butter Fluff Pie
This simple pie is made fluffy with marshmallow creme, peanut butter, cream cheese and confectioners sugar. Just chill and serve.
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Hazelnut Cordial Cherry Candy Tart
This special dessert combines a popular Valentine candy with a creamy chocolate tart. A perfect ending to a romantic Valentine meal.
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Individual Cherries Jubilee Cobblers
Homemade (Dry) Taco Seasoning Mix
1 Servings
Uncategorized
Misc Mixes Onion Garlic
6 ts li powder
4 1/2 ts in
3 ts on powder
5 ts rika
2 1/2 ts lic powder
1/8 ts enne pepper; (up To 1/4)
no instructions needed Posted to recipelu-digest by "bunny" and lt;layla696 and at;ix.netcom.com and gt; on Feb 26, 1998
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Uncategorized
Misc Mixes Onion Garlic
6 ts li powder
4 1/2 ts in
3 ts on powder
5 ts rika
2 1/2 ts lic powder
1/8 ts enne pepper; (up To 1/4)
no instructions needed Posted to recipelu-digest by "bunny" and lt;layla696 and at;ix.netcom.com and gt; on Feb 26, 1998
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Almond Tartlets
19 Servings
Almond paste
American
Bake coconut lover almond paste Desserts Almond paste American
1 1/2 cups ur
1/2 cup ar
1/4 teaspoon t
1 nge zest grated
4 tablespoon ter cubed
4 tablespoons rtening can use lard
1 white whisked till frothy
1 can (12 oz) ond paste crumbled
6 tablespoon Unsalted ter
1
1 yolk
1 teaspoon illa
1 teaspoon nge zest
1/4 cup icot preserves
1 cup Confectioners ar
To make dough, in the bowl of a food processor, pulse flour, sugar, salt and zest together until just blended. Scatter butter and shortening over flour mixutre and pulse until mixture has the consistency of cornmeal. While pulsing, pour egg white through feed tube. Add a bit of water if the dough is dry. Process until dough forms a ball. Transfer to a lightly floured surface and with the heel of your hand, press dough together until it is smooth and cohesive. Position rack in lower third of oven: preheat oven 350?. Have 2 ~ 12 well mini tart placque nearby. Use a level measuring Tbl. of dough for each tartlet. Roll dough between your palms to form a smooth ball. Press to distribute. I lined the cups with small squares of parchment paper. To make filling. in the bowl of a food processor, pulse almond paste, butter, powdered sugar, egg, egg yolk, vanilla and orange zest together until smooth. Spoon about 2 Tbls. filling into each shell. Then spoon about ? tsp of apricot preserves in the center of each filled tartlet. Bake until filling and edges of crust are golden, 22-25 mins. Transfer placque to a wire rack and remaining dough, filling and preserves. Make aprox. 19 tartlets. Variations of filling: For coconut filling, reduce powdered sugar to ? cup- omit grated orange zest and apricot preserves. Add 1 tsp of rum or coconut extract. Add 1 cup shredded coconut to filling and proceed. Dust with powdered sugar when it is warm out of the oven.
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Almond paste
American
Bake coconut lover almond paste Desserts Almond paste American
1 1/2 cups ur
1/2 cup ar
1/4 teaspoon t
1 nge zest grated
4 tablespoon ter cubed
4 tablespoons rtening can use lard
1 white whisked till frothy
1 can (12 oz) ond paste crumbled
6 tablespoon Unsalted ter
1
1 yolk
1 teaspoon illa
1 teaspoon nge zest
1/4 cup icot preserves
1 cup Confectioners ar
To make dough, in the bowl of a food processor, pulse flour, sugar, salt and zest together until just blended. Scatter butter and shortening over flour mixutre and pulse until mixture has the consistency of cornmeal. While pulsing, pour egg white through feed tube. Add a bit of water if the dough is dry. Process until dough forms a ball. Transfer to a lightly floured surface and with the heel of your hand, press dough together until it is smooth and cohesive. Position rack in lower third of oven: preheat oven 350?. Have 2 ~ 12 well mini tart placque nearby. Use a level measuring Tbl. of dough for each tartlet. Roll dough between your palms to form a smooth ball. Press to distribute. I lined the cups with small squares of parchment paper. To make filling. in the bowl of a food processor, pulse almond paste, butter, powdered sugar, egg, egg yolk, vanilla and orange zest together until smooth. Spoon about 2 Tbls. filling into each shell. Then spoon about ? tsp of apricot preserves in the center of each filled tartlet. Bake until filling and edges of crust are golden, 22-25 mins. Transfer placque to a wire rack and remaining dough, filling and preserves. Make aprox. 19 tartlets. Variations of filling: For coconut filling, reduce powdered sugar to ? cup- omit grated orange zest and apricot preserves. Add 1 tsp of rum or coconut extract. Add 1 cup shredded coconut to filling and proceed. Dust with powdered sugar when it is warm out of the oven.
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Broccoli Bake
8 Servings
broccoli
American
cheese creamy broccoli dinner casserole Vegetarian American
1 Three boxes of 10 ounce frozen chopped ccoli (
1 Two 10.75 ounce cans of am of mushroom (or one
8 ounces of SHREDDED ddar cheese (16 ounces makes it cre
1/2 cup of onnaise
1/8 cup of mesan cheese (optional)
1/2 cup of ad crumbs and margarine
Optional: chopped onions and chopped hrooms lig
Thaw the broccoli by cooking it in a pan (do not overcook!) Drain the broccoli Mix the broccoli, soups, cheese, and mayonnaise into a pan and heat just a few minutes to blend (optional: add chopped mushrooms and onions) Put everything into an open casserole and smooth out the top Mix bread crumbs in melted margarine (small pan is fine), just enough to make them moist Spread the bread crumbs on top of the broccoli and then top with parmesan cheese Bake uncovered at 350 degrees for about 30 minutes or so.
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broccoli
American
cheese creamy broccoli dinner casserole Vegetarian American
1 Three boxes of 10 ounce frozen chopped ccoli (
1 Two 10.75 ounce cans of am of mushroom (or one
8 ounces of SHREDDED ddar cheese (16 ounces makes it cre
1/2 cup of onnaise
1/8 cup of mesan cheese (optional)
1/2 cup of ad crumbs and margarine
Optional: chopped onions and chopped hrooms lig
Thaw the broccoli by cooking it in a pan (do not overcook!) Drain the broccoli Mix the broccoli, soups, cheese, and mayonnaise into a pan and heat just a few minutes to blend (optional: add chopped mushrooms and onions) Put everything into an open casserole and smooth out the top Mix bread crumbs in melted margarine (small pan is fine), just enough to make them moist Spread the bread crumbs on top of the broccoli and then top with parmesan cheese Bake uncovered at 350 degrees for about 30 minutes or so.
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Mom's Cherry Coffe Cake
10 Servings
Cherry Pie Filling
American
Kid Friendly Winter Spring Fall Christmas Bake Desserts Breakfast Cherry Pie Filling American
fee Cake
1 cup ar
1/2 cup Unsalted butter tened
2 large s
2 cups All purpose ur
1/2 teaspoon ing soda
1/2 teaspoon ing powder
1/2 teaspoon t
1 cup r cream
1 teaspoon illa extract
1 can Cherry pie filling
Topping
1/3 cup wn sugar
1/4 cup ar
1 tablespoon Unsalted butter tened
1/2 cups ans chopped
1. Preheta oven to 350 degrees. 2. Mix together 1 cup sugar and 1/2 cup butter. Whisk in eggs until blended. Mix in flour, baking soda, baking powder and salt. Finally stir in sour cream and vanilla. Batter will be thick. 3. To make the topping, mix together brown sugar, 1/4 cup white sugar, 1 tablespoon butter and pecans. 4. Spread half of the batter into a buttered and floured 9 X 13 inch glass baking dish. Spread the cherry pie filling over the top and spread remaing batter in another layer over the pie filling. Sprinkle topping mixture all over the top. Bake for 45 minutes and serve.
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Cherry Pie Filling
American
Kid Friendly Winter Spring Fall Christmas Bake Desserts Breakfast Cherry Pie Filling American
fee Cake
1 cup ar
1/2 cup Unsalted butter tened
2 large s
2 cups All purpose ur
1/2 teaspoon ing soda
1/2 teaspoon ing powder
1/2 teaspoon t
1 cup r cream
1 teaspoon illa extract
1 can Cherry pie filling
Topping
1/3 cup wn sugar
1/4 cup ar
1 tablespoon Unsalted butter tened
1/2 cups ans chopped
1. Preheta oven to 350 degrees. 2. Mix together 1 cup sugar and 1/2 cup butter. Whisk in eggs until blended. Mix in flour, baking soda, baking powder and salt. Finally stir in sour cream and vanilla. Batter will be thick. 3. To make the topping, mix together brown sugar, 1/4 cup white sugar, 1 tablespoon butter and pecans. 4. Spread half of the batter into a buttered and floured 9 X 13 inch glass baking dish. Spread the cherry pie filling over the top and spread remaing batter in another layer over the pie filling. Sprinkle topping mixture all over the top. Bake for 45 minutes and serve.
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Linguini with Clam Sauce
4 Servings
Clams
Italian
Main Dish Clams Italian
2 ounces ve oil
6 cloves lic -- peeled and minced
1 cup te wine
1 cup clam th
12 each littleneck ms -- cleaned and purged
1 pound chopped ms baby clams or fresh clams
1/4 teaspoon crushed pepper
2 tablespoons lian parsley -- chopped
1/2 teaspoon t
1/4 cup mesan cheese
1 pound linguini
Heat olive oil in a sauce pan. Add garlic and saute on low heat for 4 minutes. Add white wine and reduce by 1/3rd. Add littleneck clams, cover and steam until clams open. Remove clams from pan and keep warm. Drain chopped clams saving juice. Add that juice to the pan with 1 cup of additional clam juice. Add seasonings and simmer on medium low heat for 10 minutes. Add chopped clams and cook until just heated. Clams with get tough and shrink if overcooked. Meanwhile have a pot of boiling salted water ready to cook the linguini. Cook the linguini until al dente. Just before draining the pasta, add 2 tablespoons of the pasta water to the sauce. Drain pasta and combine with sauce. Add the parmesan cheese. Cook on low heat until sauce reduces and coats the pasta. Place in a serving dish and top with reserved littleneck clams and chopped parsley.
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Clams
Italian
Main Dish Clams Italian
2 ounces ve oil
6 cloves lic -- peeled and minced
1 cup te wine
1 cup clam th
12 each littleneck ms -- cleaned and purged
1 pound chopped ms baby clams or fresh clams
1/4 teaspoon crushed pepper
2 tablespoons lian parsley -- chopped
1/2 teaspoon t
1/4 cup mesan cheese
1 pound linguini
Heat olive oil in a sauce pan. Add garlic and saute on low heat for 4 minutes. Add white wine and reduce by 1/3rd. Add littleneck clams, cover and steam until clams open. Remove clams from pan and keep warm. Drain chopped clams saving juice. Add that juice to the pan with 1 cup of additional clam juice. Add seasonings and simmer on medium low heat for 10 minutes. Add chopped clams and cook until just heated. Clams with get tough and shrink if overcooked. Meanwhile have a pot of boiling salted water ready to cook the linguini. Cook the linguini until al dente. Just before draining the pasta, add 2 tablespoons of the pasta water to the sauce. Drain pasta and combine with sauce. Add the parmesan cheese. Cook on low heat until sauce reduces and coats the pasta. Place in a serving dish and top with reserved littleneck clams and chopped parsley.
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Cajun Chicken Pasta
2 Servings
Peanut Butter
Cajun
Loved Peanut Butter Cajun
4 ounce linguine ta
2 cken breast halves cut up
2 teaspoons Cajun soning
2 tablespoons ter
1 en bell pepper chopped
1/2 bell pepper chopped
1 en onion minced
1 1/2 cups heavy am
1/4 teaspoon dried il
1/4 teaspoon lemon per
1/4 teaspoon t
1/8 teaspoon lic powder
1/8 teaspoon ck pepper
2 tablespoons mesan cheese grated
1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain. 2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. 3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. 4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
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Peanut Butter
Cajun
Loved Peanut Butter Cajun
4 ounce linguine ta
2 cken breast halves cut up
2 teaspoons Cajun soning
2 tablespoons ter
1 en bell pepper chopped
1/2 bell pepper chopped
1 en onion minced
1 1/2 cups heavy am
1/4 teaspoon dried il
1/4 teaspoon lemon per
1/4 teaspoon t
1/8 teaspoon lic powder
1/8 teaspoon ck pepper
2 tablespoons mesan cheese grated
1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain. 2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. 3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. 4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
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Salisbury Steak with Mushroom Sauce
6 Servings
Beef
American
Main Dish Liked Fry Beef American
1 tbsp etable oil
6 ea Beef patties soned with salt and pepper
1/2 tsp t
1/2 tsp per
2 tbsp ter
1 ea on chopped
3/4 lb hrooms sliced
2 tbsp -purpose flour
1 1/2 cups k
1 tsp cestershire sauce
1/2 tsp rika
2 tbsp sley
Heat oil in large non-stick skillet. Cook hamburger patties for approx. 4 minutes on each side. Season with salt and pepper. Remove from pan - keep warm. Return pan to heat. Add butter. Cook onion and mushrooms about 5 or until tender. Sprinkle with flour. Cook 3 minutes longer. Add milk, worcestershire sauce, salt, pepper and paprika. Bring to a boil. Reduce heat. Cook gently, uncovered, 4-5 minutes. Return hamburger patties to pan for 5 minutes until cooked through. Taste and adjust seasoning if necessary. Sprinkle with parsley. Variation: Use pork chops instead of hamburger patties.
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Beef
American
Main Dish Liked Fry Beef American
1 tbsp etable oil
6 ea Beef patties soned with salt and pepper
1/2 tsp t
1/2 tsp per
2 tbsp ter
1 ea on chopped
3/4 lb hrooms sliced
2 tbsp -purpose flour
1 1/2 cups k
1 tsp cestershire sauce
1/2 tsp rika
2 tbsp sley
Heat oil in large non-stick skillet. Cook hamburger patties for approx. 4 minutes on each side. Season with salt and pepper. Remove from pan - keep warm. Return pan to heat. Add butter. Cook onion and mushrooms about 5 or until tender. Sprinkle with flour. Cook 3 minutes longer. Add milk, worcestershire sauce, salt, pepper and paprika. Bring to a boil. Reduce heat. Cook gently, uncovered, 4-5 minutes. Return hamburger patties to pan for 5 minutes until cooked through. Taste and adjust seasoning if necessary. Sprinkle with parsley. Variation: Use pork chops instead of hamburger patties.
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Baked Cod and Coconut Curry
4 Servings
Cod
Fusion
Mild Curry Dairy Free Gluten Free Cod Fusion
2 lbs partially thawed cod lets
2 bags frozen organic cubed ternut squash from Whole F
1 can organic onut milk
1 large yellow anic onion chopped
4 cloves fresh anic garlic minced
1 tsp or more namon
1 1/2 tsp or more yellow ry powder
1/2 cup or more raw e nuts
1/2 tsp or more t
1/4 tsp or more coarse und pepper
4 Tbs ve oil
Line a 9 x 12 pan with tinfoil. Add a little olive oil to the pan. Place the partially thawed cod fillets in pan and surround with the frozen cubed butternut squash. Add salt and pepper; set aside. Saute the chopped onion and minced garlic in a little olive oil. When onions are soft add the cinnamon and curry powder; then mix in the coconut milk. Pour the mixture on top of the cod and squash. Add the pine nuts. Bake in preheated 375 degree oven for around 40 minutes.
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Cod
Fusion
Mild Curry Dairy Free Gluten Free Cod Fusion
2 lbs partially thawed cod lets
2 bags frozen organic cubed ternut squash from Whole F
1 can organic onut milk
1 large yellow anic onion chopped
4 cloves fresh anic garlic minced
1 tsp or more namon
1 1/2 tsp or more yellow ry powder
1/2 cup or more raw e nuts
1/2 tsp or more t
1/4 tsp or more coarse und pepper
4 Tbs ve oil
Line a 9 x 12 pan with tinfoil. Add a little olive oil to the pan. Place the partially thawed cod fillets in pan and surround with the frozen cubed butternut squash. Add salt and pepper; set aside. Saute the chopped onion and minced garlic in a little olive oil. When onions are soft add the cinnamon and curry powder; then mix in the coconut milk. Pour the mixture on top of the cod and squash. Add the pine nuts. Bake in preheated 375 degree oven for around 40 minutes.
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Insane Sweet Hot Pizza
4 Servings
Pizza
Pizza
Spicy Sweet Hot Meatless Pineapple Spicy Pizza
1 lb fresh Pizza dough (store bought is fine)
3 fresh cherry pers sliced
1 (leave seeds in for more heat)
1/2 cup eapple chunks cut into small pieces
1 cups of your favorite ghetti sauce
3 cups of shredded zarella cheese
1/4 spoon Dave's Insanity Sauce
Preheat oven to 450 degrees. Work the pizza dough into the shape that you prefer, I use a 14" round pan but rectangular cookie sheets are fine also. Next place your spaghetti sauce in a bowl and mix in the Dave's Insanity Sauce I used about 1/2 teaspoon but you can adjust that to taste. Next spread this sauce mixture onto the crust that you have laid out. Next arrange the cherry pepper slices and pineapple on the pizza. Then cover the pizza with the shredded mozzarella. Bake for 12-15 minutes or until cheese is starting to brown in spots Enjoy
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Pizza
Pizza
Spicy Sweet Hot Meatless Pineapple Spicy Pizza
1 lb fresh Pizza dough (store bought is fine)
3 fresh cherry pers sliced
1 (leave seeds in for more heat)
1/2 cup eapple chunks cut into small pieces
1 cups of your favorite ghetti sauce
3 cups of shredded zarella cheese
1/4 spoon Dave's Insanity Sauce
Preheat oven to 450 degrees. Work the pizza dough into the shape that you prefer, I use a 14" round pan but rectangular cookie sheets are fine also. Next place your spaghetti sauce in a bowl and mix in the Dave's Insanity Sauce I used about 1/2 teaspoon but you can adjust that to taste. Next spread this sauce mixture onto the crust that you have laid out. Next arrange the cherry pepper slices and pineapple on the pizza. Then cover the pizza with the shredded mozzarella. Bake for 12-15 minutes or until cheese is starting to brown in spots Enjoy
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Homemade Yeast-Raised Glazed Doughnuts(King Arthur Flour)
Click here for a larger picture of Homemade Yeast-Raised Glazed Doughnuts(King Arthur Flour)
16 Servings
doughnuts
american
Sweet Desserts doughnuts american
1/2 teaspoon t
1/4 teaspoon meg
1/4 cup (1 3/4 oz) ar
2 1/4 teaspoons instant st
3 cups (12 3/4 oz) unbleached all purpose ur
1 large
1 cup (8 oz) k
2 tablespoons (1 oz) ter melted
1/2 teaspoon illa extract
6 cups (2 lbs) etable oil or shortening (2 1/2 lbs) for frying
Glaze: 1/4 cup (2 oz) milk 2 cups (8 oz) confectioner's sugar 1/4 teaspoon vanilla extract Toppings: Coconut, chopped nuts, powder sugar, sprinkles if you like, etc. Directions: Whisk together the dry ingredients. In a separate bowl, combine the egg, milk, butter and vanilla and stir into the flour mixture, mixing until well combined.Let the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. Place the dough in a buttered bowl, turn it over to grease the top, and let it rise, covered, in a warm place for 1 1/2 to 2 hours, until doubled in bulk. Deflate the dough and turn it out onto a lightly floured surface. Gently roll the dough out to 1/4 inchthickness and cut with a round cutter.Cover loosely with greased plastic wrap(I didn't bother) and let rise again for about 1 hour until doubled again.Place oil or shortening in a heavy pan or deep skillet and heat to 350°F.(This is were you need to get the temp. just right or it will burn the doughnuts if the oil is too hot.) Place the doughnuts in the oil, two or three at a time, and fry until golden brown. Turn over and cook the second side. This should be no more than a minute(or less...they brown very quickly) on each side. Overcooking will make the doughnuts tough. Drain on paper towels.To make the glaze, stir the milk into the confectioners' sugar until it is smooth, then add the vanilla.When the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts into the glaze, then place on a rack so the glaze will drip down. Adapted from: The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook )
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16 Servings
doughnuts
american
Sweet Desserts doughnuts american
1/2 teaspoon t
1/4 teaspoon meg
1/4 cup (1 3/4 oz) ar
2 1/4 teaspoons instant st
3 cups (12 3/4 oz) unbleached all purpose ur
1 large
1 cup (8 oz) k
2 tablespoons (1 oz) ter melted
1/2 teaspoon illa extract
6 cups (2 lbs) etable oil or shortening (2 1/2 lbs) for frying
Glaze: 1/4 cup (2 oz) milk 2 cups (8 oz) confectioner's sugar 1/4 teaspoon vanilla extract Toppings: Coconut, chopped nuts, powder sugar, sprinkles if you like, etc. Directions: Whisk together the dry ingredients. In a separate bowl, combine the egg, milk, butter and vanilla and stir into the flour mixture, mixing until well combined.Let the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. Place the dough in a buttered bowl, turn it over to grease the top, and let it rise, covered, in a warm place for 1 1/2 to 2 hours, until doubled in bulk. Deflate the dough and turn it out onto a lightly floured surface. Gently roll the dough out to 1/4 inchthickness and cut with a round cutter.Cover loosely with greased plastic wrap(I didn't bother) and let rise again for about 1 hour until doubled again.Place oil or shortening in a heavy pan or deep skillet and heat to 350°F.(This is were you need to get the temp. just right or it will burn the doughnuts if the oil is too hot.) Place the doughnuts in the oil, two or three at a time, and fry until golden brown. Turn over and cook the second side. This should be no more than a minute(or less...they brown very quickly) on each side. Overcooking will make the doughnuts tough. Drain on paper towels.To make the glaze, stir the milk into the confectioners' sugar until it is smooth, then add the vanilla.When the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts into the glaze, then place on a rack so the glaze will drip down. Adapted from: The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook )
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Spinach Lamb Curry
4 servings
Lamb
Uncategorized
Super2 Butter Onion Garlic Spinach Ginger Lamb
30 g Ghee or ter
2 ons; chopped
2 Cloves lic; crushed
2 tb Finely grated fresh ger
1 tb Green ry paste
1 tb Ground iander
1 ts Ground meric
1 ts und nutmeg
500 g Lean b; trimmed and cut
2 Cm es
1 c Water
500 g Frozen nach; thawed
2 tb Ground onds
1 1/4 c Natural hurt
1. Melt ghee or butter in a large saucepan over a medium heat. Add onions, garlic and ginger and cook, stirring, for 3 minutes or until mixture is golden. 2. Stir in curry paste, coriander, turmeric and nutmeg. Cook for 2 minutes or until fragrant. Add lamb and cook, stirring, for 5 minutes or until lamb is brown. 3. Stir in water, bring to simmering. Simmer, stirring occasionally, for 20 minutes. Add spinach and almonds and cook for 10 minutes longer or until lamb is tender. 4. Remove pan from heat, stir in yoghurt and serve immediately. Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.
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Lamb
Uncategorized
Super2 Butter Onion Garlic Spinach Ginger Lamb
30 g Ghee or ter
2 ons; chopped
2 Cloves lic; crushed
2 tb Finely grated fresh ger
1 tb Green ry paste
1 tb Ground iander
1 ts Ground meric
1 ts und nutmeg
500 g Lean b; trimmed and cut
2 Cm es
1 c Water
500 g Frozen nach; thawed
2 tb Ground onds
1 1/4 c Natural hurt
1. Melt ghee or butter in a large saucepan over a medium heat. Add onions, garlic and ginger and cook, stirring, for 3 minutes or until mixture is golden. 2. Stir in curry paste, coriander, turmeric and nutmeg. Cook for 2 minutes or until fragrant. Add lamb and cook, stirring, for 5 minutes or until lamb is brown. 3. Stir in water, bring to simmering. Simmer, stirring occasionally, for 20 minutes. Add spinach and almonds and cook for 10 minutes longer or until lamb is tender. 4. Remove pan from heat, stir in yoghurt and serve immediately. Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.
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Chicken-And-Apple Sausage Curry
4 Servings
Chicken
Uncategorized
Poultry Soups Country liv Chicken Apple Bean Olive oil Onion Pita Potato Green beans
1 ts ve oil
4 5-inch cken-and-apple
1 lg Sweet yellow per; seed,
1 md on; chopped
2 ts ry powder
1 1/2 ts Fresh me; OR 1/2 teaspoon
1 ts Ground iander
1/4 ts t
1/8 ts Ground ves
1/8 ts Ground pepper; optional
3 md et potatoes; cut in 1"
2 1/2 c Water
1/2 lb Green ns; trim, halve
1 ts -purpose flour
4 Sprigs fresh me; optional
Naan or a bread; optional
In heavy 4-quart Dutch oven or deep skillet, heat oil over medium heat. Add sausages, sweet pepper, and onion; saute until browned--about 4 minutes. Add curry powder, thyme, coriander, salt, cloves and if desired, red pepper; cook, stirring until spices have warmed--about 1 minute. Add sweet potatoes and 2 cups water; cover and heat to boiling. Reudce heat to low and cook 8 minutes. Add green beans; cover and cook vegetables just untio tender--5 to 8 minutes. In small bowl, stir remaining 1/2 cup water into flour until smooth. Stir into sausage mixture; heat to boiling, stirring constantly, until thickened. To serve, spoon into 4 soup plates. Garnish each with a thyme sprig and accompany with naan, if desired NOTES : Coriander, cloves, curry powder and thyme contribute a warm fragrance to this Middle Eastern--inspired meal. Recipe by: Country Living (Feburary 1998) Posted to recipelu-digest by "Nesb2 and at;aol.com" and lt;Nesb2 and at;aol.com and gt; on Mar 23, 1998
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Chicken
Uncategorized
Poultry Soups Country liv Chicken Apple Bean Olive oil Onion Pita Potato Green beans
1 ts ve oil
4 5-inch cken-and-apple
1 lg Sweet yellow per; seed,
1 md on; chopped
2 ts ry powder
1 1/2 ts Fresh me; OR 1/2 teaspoon
1 ts Ground iander
1/4 ts t
1/8 ts Ground ves
1/8 ts Ground pepper; optional
3 md et potatoes; cut in 1"
2 1/2 c Water
1/2 lb Green ns; trim, halve
1 ts -purpose flour
4 Sprigs fresh me; optional
Naan or a bread; optional
In heavy 4-quart Dutch oven or deep skillet, heat oil over medium heat. Add sausages, sweet pepper, and onion; saute until browned--about 4 minutes. Add curry powder, thyme, coriander, salt, cloves and if desired, red pepper; cook, stirring until spices have warmed--about 1 minute. Add sweet potatoes and 2 cups water; cover and heat to boiling. Reudce heat to low and cook 8 minutes. Add green beans; cover and cook vegetables just untio tender--5 to 8 minutes. In small bowl, stir remaining 1/2 cup water into flour until smooth. Stir into sausage mixture; heat to boiling, stirring constantly, until thickened. To serve, spoon into 4 soup plates. Garnish each with a thyme sprig and accompany with naan, if desired NOTES : Coriander, cloves, curry powder and thyme contribute a warm fragrance to this Middle Eastern--inspired meal. Recipe by: Country Living (Feburary 1998) Posted to recipelu-digest by "Nesb2 and at;aol.com" and lt;Nesb2 and at;aol.com and gt; on Mar 23, 1998
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Pastel De Tres Leches (Three-Milk Cake)
8 Servings
Cake
Uncategorized
Cakes Corn Cream Butter Lime Milk
FOR THE BATTER
3/4 c ter
2 tb ter
1 3/4 c ar
8 yolks
2 1/2 c ur; sifted
2 1/2 ts ing powder
1/2 ts t
1 ts illa extract
1 c k
6 whites
FOR THE KS
2 c Evaporated k
1 1/2 c Sweetened condensed k
3 1/2 c Evaporated am
6 yolks
FOR THE MERINGUE
6 whites
2 c ar
1 3/4 c Light n syrup
2 es; juice only
FOR THE GARNISH
10 awberries; halved
From: Garry Howard and lt;garhow and at;hpubmaa.esr.HP.com and gt; Date: 17 Feb 1994 01:18:15 -0500 Recipe By: The Taste of Mexico by Patricia Quintana This unusual cake is served for special occasions in Mexico, particularly in Sinaloa, where it originated. Preheat oven to 350 degrees. Grease and flour a 12 by 8 inch cake pan. Prepare the batter: Cream butter. Gradually mix in sugar, and continue beating until mixture is light and creamy. Add egg yolks. Slowly mix in flour, baking powder, and salt. Add vanilla extract, and slowly mix in milk until batter is thick. In another bowl, beat egg whites until stiff. Fold into batter. Pour batter into cake pan. Bake for 40 minutes or until edges are golden brown. Remove from oven and cool on rack. Prepare the milks: Blend evaporated and condensed milks and evaporated cream cream with egg yolks in a blender or food processor. Bring half this mixture to a boil in a saucepan, stirring constantly. Remove from heat, and stir in remaining mixture. Pour over cake. Prepare the meringue: In a double boiler, mix egg whites and sugar. Beat until stiff. Slowly add corn syrup, and continue beating until stiff peaks form. Add lime juice, and continue beating until shiny. Remove from heat. Invert cake on a deep dish or platter. Spread meringue over cake, and decorate with strawberries. Serve at room temperature. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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Cake
Uncategorized
Cakes Corn Cream Butter Lime Milk
FOR THE BATTER
3/4 c ter
2 tb ter
1 3/4 c ar
8 yolks
2 1/2 c ur; sifted
2 1/2 ts ing powder
1/2 ts t
1 ts illa extract
1 c k
6 whites
FOR THE KS
2 c Evaporated k
1 1/2 c Sweetened condensed k
3 1/2 c Evaporated am
6 yolks
FOR THE MERINGUE
6 whites
2 c ar
1 3/4 c Light n syrup
2 es; juice only
FOR THE GARNISH
10 awberries; halved
From: Garry Howard and lt;garhow and at;hpubmaa.esr.HP.com and gt; Date: 17 Feb 1994 01:18:15 -0500 Recipe By: The Taste of Mexico by Patricia Quintana This unusual cake is served for special occasions in Mexico, particularly in Sinaloa, where it originated. Preheat oven to 350 degrees. Grease and flour a 12 by 8 inch cake pan. Prepare the batter: Cream butter. Gradually mix in sugar, and continue beating until mixture is light and creamy. Add egg yolks. Slowly mix in flour, baking powder, and salt. Add vanilla extract, and slowly mix in milk until batter is thick. In another bowl, beat egg whites until stiff. Fold into batter. Pour batter into cake pan. Bake for 40 minutes or until edges are golden brown. Remove from oven and cool on rack. Prepare the milks: Blend evaporated and condensed milks and evaporated cream cream with egg yolks in a blender or food processor. Bring half this mixture to a boil in a saucepan, stirring constantly. Remove from heat, and stir in remaining mixture. Pour over cake. Prepare the meringue: In a double boiler, mix egg whites and sugar. Beat until stiff. Slowly add corn syrup, and continue beating until stiff peaks form. Add lime juice, and continue beating until shiny. Remove from heat. Invert cake on a deep dish or platter. Spread meringue over cake, and decorate with strawberries. Serve at room temperature. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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Slow Cooked Spaghetti Sauce
Click here for a larger picture of Slow Cooked Spaghetti Sauce
6 Servings
Pasta
American
Slow cook ground beef Spaghetti Sauces Main Dish American Pasta Dinner
1 pound of und beef or bulk Italian sausage
1 medium on chopped
2 cans ( 28 ounces each) diced atoes, un-drained
2 can ( 6 ounces ) ato paste
1 bay leaf
1 tablespoon wn sugar
1 tbsp cestershire sauce
1 tsp Louisiana hot sauce
6 garlic ves
1 to 2 teaspoons dried il
1 to 2 teaspoons dried gano
1 teaspoon t
1/2 to 1 teaspoon dried me
Hot cooked spaghetti
In a skillet, cook beef and onion over medium heat until meat is no longer pink: drain. Transfer to a slow cooker. Add the next 10 ingredients. Cover and cook on low for 7-8 hours or until heated through. Discard bay leaf. Serve over spaghetti. Yield:6-8 servings
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6 Servings
Pasta
American
Slow cook ground beef Spaghetti Sauces Main Dish American Pasta Dinner
1 pound of und beef or bulk Italian sausage
1 medium on chopped
2 cans ( 28 ounces each) diced atoes, un-drained
2 can ( 6 ounces ) ato paste
1 bay leaf
1 tablespoon wn sugar
1 tbsp cestershire sauce
1 tsp Louisiana hot sauce
6 garlic ves
1 to 2 teaspoons dried il
1 to 2 teaspoons dried gano
1 teaspoon t
1/2 to 1 teaspoon dried me
Hot cooked spaghetti
In a skillet, cook beef and onion over medium heat until meat is no longer pink: drain. Transfer to a slow cooker. Add the next 10 ingredients. Cover and cook on low for 7-8 hours or until heated through. Discard bay leaf. Serve over spaghetti. Yield:6-8 servings
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Slow Cooker Macaroni
6 Servings
Pasta
American
Savory Cheesy Yummy Slow Cooker Side Dish Pasta American
8 whole grain elbow macaroni
3 cups shredded low-fat ddar cheese
2 s beaten, or use Egg Beaters
1 can porated milk
1/4 cup melted ter or healthy butter substitute
1 teaspoon t
Combine ingredients in a bowl. Spray slow cooker with cooking spray. Put ingredients into cooker and top with additional cheese. Cover and cook on low for 2-1/2 hours. Do not touch! "I made this in a small, 3-quart pot. For a larger pot, you can double the recipe. I also sprinkled a small amount of Italian-flavored bread crumbs on top before covering."
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Pasta
American
Savory Cheesy Yummy Slow Cooker Side Dish Pasta American
8 whole grain elbow macaroni
3 cups shredded low-fat ddar cheese
2 s beaten, or use Egg Beaters
1 can porated milk
1/4 cup melted ter or healthy butter substitute
1 teaspoon t
Combine ingredients in a bowl. Spray slow cooker with cooking spray. Put ingredients into cooker and top with additional cheese. Cover and cook on low for 2-1/2 hours. Do not touch! "I made this in a small, 3-quart pot. For a larger pot, you can double the recipe. I also sprinkled a small amount of Italian-flavored bread crumbs on top before covering."
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Chocolate Desserts: Chocolate Fondue L'Afrique
Enjoy this easy-to-make, elegant chocolate dessert fondue starring South Africa's famous butterscotch-flavored Amarula liqueur that's distilled from the fruit of the amarula or 'elephant tree.'
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Tiramisu: Easy Tiramisu
Mascarpone is sweetened with sugar and vanilla and made richer with egg yolks, then layered with coffee soaked ladyfingers and chilled in this no-cook tiramisu.
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Meringues: Banana Pudding with Meringue
The rich pudding is made on the stovetop, poured over the bananas and wafers, topped with meringue, and then baked in the oven. Passed down from my grandmother, it is a unique take on a Southern favorite.
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Dessert Gelatins: Rhubarb Gelatin Salad
Your kids may not even know rhubarb is a key ingredient. Excellent salad with poultry. Another serving suggestion: Make in 9x13 cut in squares and serve topped with your favorite chicken salad.
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Candies: Rocky Road Candies
It couldn't be easier to make this treat. Just melt chocolate chips and stir in peanuts and marshmallows.
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Trifles: Trifle
Sponge cake is spread with fruit jelly, surrounded in fruit gelatin, allowed to set, then topped with pudding, whipped cream and chopped chocolate.
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Dessert Pies: Apple Pie III
Sliced Granny Smith apples are sugared, sprinkled with cinnamon and tucked into the fridge overnight. A lovely pastry is rolled out, placed in the pan and gets filled with the apple mixture. The top crust is then added and the pie baked to perfection.
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Mousse: Frosty Strawberry Squares
Strawberry fluff is frozen on a sweet walnut crust before cutting into squares to serve. Enjoy this treat on a hot summer day.
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Frozen Treats: Grandma Betty's Ice Cream Cake
A mixture of vanilla ice cream, milk and vanilla pudding mix is poured into a buttery cracker crust and chilled.
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Custards and Puddings: Creamy Caramel Flan
This flan has condensed and evaporated milk as well as cream cheese to give it a thicker texture.
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Cobblers, Crisps, Crumbles: Apple Crisp IV
Three layers make up this hearty 9x13-inch crisp. Sweet apple slices find their home between generous layers of a delicious crumbly mixture -flour, brown sugar, butter, cinnamon and oatmeal.
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Cakes: Cranberry Upside-Down Sour Cream Cake
I received this recipe a couple of years ago from a friend and get raves reviews from everyone each time I prepare it. It is not only delicious but very pretty for a holiday table. Great for Thanksgiving or Christmas.
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Cinnamon Biscuits
20 Servings
Biscuits
American-South
Breakfast Bake Kid Friendly Biscuits American-South
1 stick ter
2 cups ar
1/2 cup k
2 teaspoon namon
2 can cuits
Bring everthing but the cinnamon and biscuits to a boil. After it comes to a boil add the cinnamon. Pour into a 13x9 pan, and dip biscuits in the sauce. Bake on 400 for 10 minutes. Yummy!
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Biscuits
American-South
Breakfast Bake Kid Friendly Biscuits American-South
1 stick ter
2 cups ar
1/2 cup k
2 teaspoon namon
2 can cuits
Bring everthing but the cinnamon and biscuits to a boil. After it comes to a boil add the cinnamon. Pour into a 13x9 pan, and dip biscuits in the sauce. Bake on 400 for 10 minutes. Yummy!
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Meme's Tea Cakes
2 Dozen
Cookies
American-South
Desserts Bake Kid Friendly Cookies American-South
1 cup rtening crisco
2 cups ar
2 large
2 teaspoons illa
4 cups ur
1 teaspoon ing soda
1/8 teaspoon t
1 cup termilk
Icing
1/3 cup ter melted
2 cups dered sugar
1 1/2 teaspoons illa
2 tablespoons Hot water
Mix the Sugar and Crisco until Creamy. Add the rest of the items, do about half of the flour then add the buttermilk then add the rest of the flour. Bake ~~at; 375 for 10 min. or until golden brown. Icing: add the hot water based on the desired consistency. If you want it thicker don't add much if you want it less thick add more water.
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Cookies
American-South
Desserts Bake Kid Friendly Cookies American-South
1 cup rtening crisco
2 cups ar
2 large
2 teaspoons illa
4 cups ur
1 teaspoon ing soda
1/8 teaspoon t
1 cup termilk
Icing
1/3 cup ter melted
2 cups dered sugar
1 1/2 teaspoons illa
2 tablespoons Hot water
Mix the Sugar and Crisco until Creamy. Add the rest of the items, do about half of the flour then add the buttermilk then add the rest of the flour. Bake ~~at; 375 for 10 min. or until golden brown. Icing: add the hot water based on the desired consistency. If you want it thicker don't add much if you want it less thick add more water.
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Szechwan Beef Stir Fry
4 Servings
Beef
Chinese
Spicy Salty beefy Dinner Veggies Entree
0.75 pound Boneless beef sirloin ak or top round steak
3 tablespoons Dry sherry or dry te wine
3 tablespoons sauce
2 tablespoons Water
2 tablespoons sin sauce
2 teaspoons nstarch
1 t teaspoons Grated gerroot
1 teaspoon ar
0.5 teaspoon Crushed pepper
0.25 teaspoon ck pepper
2 cloves lic minced
1 tablespoon king oil
1 cup Thinly sliced rots (2 medium)
1 1 1 8.75-ounce Can whole baby corn; ined
1 Red sweet per, cut into 1-inch squares (1 cup)
2 cups Hot cooked e
1. Trim fat from beef. Parially freeze beef. Thinly slice across grain into bite-size strips. Set aside. Cut whole corn in half crosswise. Set aside. 2. For sauce, stir together sherry or wine, soy sauce, water hoisin sauce, cornstarch, gingerroot, sugar, red pepper black pepper, and garlic. Set aside. 3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry carrots in hot oil for 2 minutes. Add baby corn and sweet pepper. Stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove from wok. 4. Add beef to the hot wok. Stir-fry fot 2 to 3 minutes or to desired doneness. Push beef from the center of the wok. 5. Stir sauce. Add sauce to the center of the wok. Cook and stir till thickened and bubbly. Stir in all cooked meat and vegetables. Cook and stir 1 to 2 minutes more or till heated trough. Serve with rice Makes 4 servings.
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Beef
Chinese
Spicy Salty beefy Dinner Veggies Entree
0.75 pound Boneless beef sirloin ak or top round steak
3 tablespoons Dry sherry or dry te wine
3 tablespoons sauce
2 tablespoons Water
2 tablespoons sin sauce
2 teaspoons nstarch
1 t teaspoons Grated gerroot
1 teaspoon ar
0.5 teaspoon Crushed pepper
0.25 teaspoon ck pepper
2 cloves lic minced
1 tablespoon king oil
1 cup Thinly sliced rots (2 medium)
1 1 1 8.75-ounce Can whole baby corn; ined
1 Red sweet per, cut into 1-inch squares (1 cup)
2 cups Hot cooked e
1. Trim fat from beef. Parially freeze beef. Thinly slice across grain into bite-size strips. Set aside. Cut whole corn in half crosswise. Set aside. 2. For sauce, stir together sherry or wine, soy sauce, water hoisin sauce, cornstarch, gingerroot, sugar, red pepper black pepper, and garlic. Set aside. 3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry carrots in hot oil for 2 minutes. Add baby corn and sweet pepper. Stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove from wok. 4. Add beef to the hot wok. Stir-fry fot 2 to 3 minutes or to desired doneness. Push beef from the center of the wok. 5. Stir sauce. Add sauce to the center of the wok. Cook and stir till thickened and bubbly. Stir in all cooked meat and vegetables. Cook and stir 1 to 2 minutes more or till heated trough. Serve with rice Makes 4 servings.
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Louis Dressing
8 Servings
Mayonnaise
American
Tangy salad dressing seafood dressing chicken dressing Mayonnaise American
STANDARD DRESSING:
1 cup onnaise
6 tbsp r cream
1 tbsp yellow mustrd
1 tbsp on mustard
2 tsp on juice
1/8 tsp cestershire sauce
1/8 tsp enne pepper
In a bowl ,using a whisk mix all ingredients together till smooth. This dressing is used in preparation of many,meat,poultry,fish,seafood,pasta and vegetable dishes.It is also the basis for a number of cold sauces. To make a Louis Dressing: 1 cup of Standard Dressing 1/3 cup ketchup 2 tbsp Cognac or brandy Mix all together and keep refrigerated until service
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Mayonnaise
American
Tangy salad dressing seafood dressing chicken dressing Mayonnaise American
STANDARD DRESSING:
1 cup onnaise
6 tbsp r cream
1 tbsp yellow mustrd
1 tbsp on mustard
2 tsp on juice
1/8 tsp cestershire sauce
1/8 tsp enne pepper
In a bowl ,using a whisk mix all ingredients together till smooth. This dressing is used in preparation of many,meat,poultry,fish,seafood,pasta and vegetable dishes.It is also the basis for a number of cold sauces. To make a Louis Dressing: 1 cup of Standard Dressing 1/3 cup ketchup 2 tbsp Cognac or brandy Mix all together and keep refrigerated until service
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Osso Buco
4 Servings
Lamb
Italian
Savory meaty Vegetable Dinner heavy food Romantic Lamb Italian
4 center cut l shanks rinsed, and patted dry
1 Salt and freshly ground ck pepper
1/2 cup -purpose flour
3 tablespoons ve oil
2 cups chopped nips
1 cup diced ery (2 ribs)
2 cups frozen sliced rots
1 cup frozen pearl ons
1 (14.5-ounce) can diced atoes (recommended: Mu
1 1/2 cups cken stock
1/2 cup te wine
2 teaspoons lian seasoning (recommended: McCorm
Use kitchen twine to tie the veal shanks around the circumference and season with salt and pepper. Dredge them in the flour and shake of any excess. Heat a large saute pan with the 3 tablespoons of olive oil over high heat. Add the floured shanks and brown on both sides, about 4 minutes per side. Remove to plate. Combine turnips, celery, carrots, pearl onions, and tomatoes in the bottom of a preheated 5-quart slow cooker. Place veal shanks on top of vegetables. In a small bowl, stir together the chicken stock, red wine, and Italian seasoning. Pour into the slow cooker over veal shanks. Cover and cook on LOW setting for 8 to 10 hours. Strain and remove the fat from the cooking liquid. Serve as a sauce on the side.
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Lamb
Italian
Savory meaty Vegetable Dinner heavy food Romantic Lamb Italian
4 center cut l shanks rinsed, and patted dry
1 Salt and freshly ground ck pepper
1/2 cup -purpose flour
3 tablespoons ve oil
2 cups chopped nips
1 cup diced ery (2 ribs)
2 cups frozen sliced rots
1 cup frozen pearl ons
1 (14.5-ounce) can diced atoes (recommended: Mu
1 1/2 cups cken stock
1/2 cup te wine
2 teaspoons lian seasoning (recommended: McCorm
Use kitchen twine to tie the veal shanks around the circumference and season with salt and pepper. Dredge them in the flour and shake of any excess. Heat a large saute pan with the 3 tablespoons of olive oil over high heat. Add the floured shanks and brown on both sides, about 4 minutes per side. Remove to plate. Combine turnips, celery, carrots, pearl onions, and tomatoes in the bottom of a preheated 5-quart slow cooker. Place veal shanks on top of vegetables. In a small bowl, stir together the chicken stock, red wine, and Italian seasoning. Pour into the slow cooker over veal shanks. Cover and cook on LOW setting for 8 to 10 hours. Strain and remove the fat from the cooking liquid. Serve as a sauce on the side.
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Solyanka
Click here for a larger picture of Solyanka
6 Servings
Vegetables
Eastern European
Main Dish Side Dish Bake Meatless Vegan Vegetarian Vegetables Eastern European
2 pounds atoes
1 1/2 cups tage cheese
1 cup urt
1 tablespoon ter
2 cups Chopped on
1 teaspoon t
1 teaspoon away seeds
1 small Head bage shredded (about 6 cups)
2 medium rots shredded
5 cloves lic
3 tbs Fresh l (or 1 Tb dried)
ck pepper lots, to taste
3 tbs egar
rika
Preheat oven to 350. Lightly grease 2 qt casserole. Peel and chop the potatoes into small pieces. Boil 8 or 10 mins, till tender and mashable. Drain and transfer to a large bowl. Mash potatoes while they're hot, adding cottage cheese and yogurt. Meanwhile, melt butter in large skillet. Add onions and salt, and saute about 5 mins. Add caraway and cabbage,, and saute about 10 more mins, stirring occasionally. When cabbage is tender, add carrots, garkic and dill. Cook 5 more mins, then remove from heat. Add sauted veggies and all remaining ingredients EXCEPT paprika to the mashed potatoes. Mix well and spread into the prepared pan. Sprinkle the paprika on top. Bake uncovered 35 to 45, until heated through. Serve hot.
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6 Servings
Vegetables
Eastern European
Main Dish Side Dish Bake Meatless Vegan Vegetarian Vegetables Eastern European
2 pounds atoes
1 1/2 cups tage cheese
1 cup urt
1 tablespoon ter
2 cups Chopped on
1 teaspoon t
1 teaspoon away seeds
1 small Head bage shredded (about 6 cups)
2 medium rots shredded
5 cloves lic
3 tbs Fresh l (or 1 Tb dried)
ck pepper lots, to taste
3 tbs egar
rika
Preheat oven to 350. Lightly grease 2 qt casserole. Peel and chop the potatoes into small pieces. Boil 8 or 10 mins, till tender and mashable. Drain and transfer to a large bowl. Mash potatoes while they're hot, adding cottage cheese and yogurt. Meanwhile, melt butter in large skillet. Add onions and salt, and saute about 5 mins. Add caraway and cabbage,, and saute about 10 more mins, stirring occasionally. When cabbage is tender, add carrots, garkic and dill. Cook 5 more mins, then remove from heat. Add sauted veggies and all remaining ingredients EXCEPT paprika to the mashed potatoes. Mix well and spread into the prepared pan. Sprinkle the paprika on top. Bake uncovered 35 to 45, until heated through. Serve hot.
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Salmon Tortilla Appetizers
48 Servings
Fish
American
Appetizer American Fish
15 oz mon, canned -- flaked
8 oz am cheese -- softened
4 tb Salsa -- mild or medium
2 tb Fresh sley
1 ts antro
1/4 ts Ground in -- optional
8 Flour tillas -- 8 inch
Drain salmon and remove any bones. In a small bowl combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2 tablespoons mixture over each tortilla. Roll each tortilla up tightly and wrap individually with plastic wrap. Refrigerate 2-3 hours; slice each tortilla into bite-size pieces. Yield: About 48 appetizers. Recipe By : Jo Anne Merrill From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Fish
American
Appetizer American Fish
15 oz mon, canned -- flaked
8 oz am cheese -- softened
4 tb Salsa -- mild or medium
2 tb Fresh sley
1 ts antro
1/4 ts Ground in -- optional
8 Flour tillas -- 8 inch
Drain salmon and remove any bones. In a small bowl combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2 tablespoons mixture over each tortilla. Roll each tortilla up tightly and wrap individually with plastic wrap. Refrigerate 2-3 hours; slice each tortilla into bite-size pieces. Yield: About 48 appetizers. Recipe By : Jo Anne Merrill From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Dessert Sauce: Marshmallow Ice Cream Topping
Marshmallows are melted down and combined with sugar syrup to create this sticky sweet delight.
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Liqueur Flavored Desserts: Fried Cookies
Many European cultures had this type of fried cookie. This particular recipe says to tie it in a knot but it can be made pulling one end through a slit cut into the dough.
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Chocolate Desserts: Lemon Kiss Cookies
Lemon flavored cookies wrapped around a chocolate kiss and drizzled in chocolate. Yum-m-mmm!
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Meringues: Grandma's Baked Rice Pudding with Meringue
Creamy rice pudding is first baked, then topped with a layer of meringue and baked again, in this cherished family favorite.
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Dessert Gelatins: Orange Carrot Gelatin Salad
Old-fashioned gelatin mold with orange gelatin, grated carrots, and crushed pineapple, made creamy by cream cheese and mayonnaise whisked in. Delicious!
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Candies: Favorite Popcorn Balls
Here is a recipe my family has used for years. We make the colored kind in red and green for Christmas!
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Trifles: Fantasy Fudge in a Cloud
This easy trifle consists of yellow cake, white chocolate pudding, cream cheese, bananas, pecans, fudge sauce and cherry pie filling.
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Dessert Pies: Pumpkin Pie
This is the only pumpkin pie recipe I've ever used. It's been in the family for at least sixty years! Since, in our family, one pie is never enough, I like to triple the filling recipe and divide it into two pie shells, since, as my Mom always says, "No body likes a skimpy pie!" (Of course, this will add a few minutes to the baking time, too.) Originally submitted to ThanksgivingRecipe.com.
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Frozen Treats: Coconut Ice Cream Balls
Coconut-graham cracker crumb-coated ice cream balls are served with strawberries--or any summer berry--plus whipped cream and caramel sauce to make a decadent treat all ages will love.
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Cookies: Ultimo's No-Bake Blueberry Squares
This is an excellent no bake cheesecake dessert with blueberries. Easy to make, and looks beautiful when served.
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Cobblers, Crisps, Crumbles: Peach Crisp III
Very easy dessert with wholesome granola and oats for the topping. Not too sweet for those who prefer natural peach flavors. Good peaches make the difference, but you can use canned. Serve warm with fresh whipped cream.
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Dessert Sauce: Easy Chocolate Bundt Cake Glaze
Simple to make with only three ingredients with a variety of uses. Great to use over Bundt cake because it sets up nicely. The extra sauce may be refrigerated and reheated to serve over ice cream or your favorite dessert. I came up with this once when I didn't have any confectioner's sugar to make a glaze for a Bundt cake.
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Liqueur Flavored Desserts: Cannoli Cake Roll
A decadent and rich jelly-roll style cake. Makes a wonderful showcase, well worth the effort!
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Chocolate Desserts: Blackberry-Chocolate Chip Pie
Grandma's classic blackberry pie gets a new twist. Perfect for summer gatherings and parties. The kids will love it!
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Tiramisu: Tiramisu
Italian dessert cake. Not exactily like what you would get in an authentic Italian restaurant, but still good.
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Meringues: Sweet Potato Pie with Marshmallow Meringue Topping
A satiny sweet potato filling in a graham cracker crust is topped with a luscious marshmallow meringue topping guaranteed to win applause from guests at Thanksgiving or any special occasion.
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Dessert Gelatins: Blueberry Gelatin Mold
Yummy blueberry gelatin mold with a cream cheese topping. The nuts are optional, and you can use any kind you like.
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Trifles: Australian English Trifle
Sponge cake is covered in fruit cocktail and port flavored gelatin, smothered in custard and chilled.
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Dessert Pies: Banana Cream Pie V
Delicious vanilla pudding is made from scratch on the stove top, then layered in a deep dish pie shell with banana slices. The pie is then covered with meringue and toasted in the oven.
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Mousse: Brazilian Passion Fruit Mousse (Maracuja)
This is Brazilian favorite (and an old family recipe), and takes no cooking at all. It's a little tart and tangy for those of you who don't like your desserts to be too sweet.
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Frozen Treats: Grillswith (Donut Happiness)
This recipe is so delicious. It is essentially a sundae served on top of a grilled donut. I created this after having it at a restaurant. This is also good with strawberry or cinnamon ice cream.
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Custards and Puddings: Banana Pudding I
A refreshingly cool dishful of vanilla-laced pudding is topped with banana slices and vanilla wafer cookies.
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Cookies: Butter Cookies V
Prepare these refrigerator cookies weeks in advance for the freezer, then take them out and bake them on demand. Wow, that's convenience.
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Cobblers, Crisps, Crumbles: Best Ever Blueberry Cobbler
To make this judiciously sweet cobbler, blueberries are lightly sugared and flavored with orange juice, and then topped with a light and airy batter. And within 40 minutes, this cobbler bakes up bubbly and beautiful.
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Cakes: Jeweled Fruitcake
Wonderful fruitcake without that nasty citron. Not only does it taste great, but it looks very pretty and it's easy enough for an 18-year-old to make (me)! I make this at Thanksgiving so it's ready for Christmas.
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Dessert Sauce: Plum Pudding Sauce
This white sauce with a hint of vanilla is the perfect topping for any dessert! This simple recipe combines margarine, sugar, egg, milk and vanilla extract.
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Chocolate Desserts: Peanut Butter Fudge II
My sister-in-law always made this fudge and didn't want to give out the recipe because she didn't want us to know how easy it is to make!!!
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Tiramisu: Tiramisu I
Coffee soaked ladyfingers layered with a custard of sweetened mascarpone cheese with a hint of brandy.
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Meringues: Fruit Meringues
This is a beautiful white colored meringue with candied fruit, coconut and walnuts inside for your Christmas entertaining.
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Dessert Gelatins: Strawberry Whip
Very, very strawberry. Let 's see, there 's strawberry gelatin with strawberries and whipped topping stirred in. And, if you want to gild the lily, top with sliced strawberries when you serve it up in a bowl.
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Candies: Peanut Choc-Scotch Fudge
Peanut butter, chocolate chips and butterscotch chips all make an appearance in this easy fudge.
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Trifles: English Trifle
Fruit cocktail, gelatin, wine, and cubes of sponge cake are combined, then topped with custard pudding and a whipped topping. The fruit layer of this dessert may be made a day or two ahead.
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Dessert Pies: Pear Pie III
My kids are always asking me to make this delicious creamy pear pie, it's their favorite! This recipe came from my mother who is known for her outrageously wonderful cooking!
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Mousse: Creamiest Chocolate Mousse
This is one of the best chocolate mousses I've ever tried. It's so creamy (o.k. probably extremely fattening but holiday calories never count, do they?)I personally make the mousse without any alcohol added. Garnish with whipped cream and chocolate shavings for an extra special effect.
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Frozen Treats: Rum Raisin Ice Cream
Instant vanilla pudding mix, eggnog, cream and, you guessed it, rum and raisins are the ingredients in this ice cream.
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Custards and Puddings: Chocolate Liqueur Souffles
These elegant individual souffles make a wonderful ending to a special dinner. Serve with raspberry sauce and fresh raspberries, if desired.
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Cookies: Apricot Fold-Ups
If I didn't make these each year for Christmas, I think my husband would disown me.
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Cobblers, Crisps, Crumbles: Easiest Ever Fruit Cobbler
Canned peaches and butter are topped with a sweet dough made with self-rising flour and baked in a hot oven for a quick and easy cobbler.
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Cakes: Chocolate Decadence Cake III
This is a very rich cake, a small piece goes a long way. The best way to describe it is that it's a cross between a moist brownie and fudge. Be sure to use good quality chocolate. Serve with a dollop of whipped cream.
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Chocolate Schaum Torte with Macerated Berries
A crisp chocolate merinque torte topped with raspberries, strawberries and whipped cream--a truly elegant dessert.
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Pineapple Cream Bites
A graham cracker crust with a moist pineapple cake and marshmallow-cocount filling, all topped off with powdered sugar icing and maraschino cherries.
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Chocolate Double Peanut Butter Lollipop Truffle
This treat makes a great homemade gift. What a delicious candy, peanut butter fudge truffles, rolled in cocoa and peanuts then placed on a stick.
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Natures Candy
This dish makes a great start to most any meal. The basil really compliments the tomato and mozzarella but the real treat is the reduced balsamic vinegar.
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Mascarpone Cheesecake Cups
This traditional dessert is prepared with creamy mascarpone, chili powder and Greek banana peppers. The sweet and the heat really balance each other out.
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Crusty Chicken
Love fried chicken but afraid of all the calories? Try this simple, lower fat, baked alternative.
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Sour Cream Banana Cake
A sweet cream cheese frosting is the perfect topper for this moist and tender banana cake.
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Best Lower-Carb Caramel Flan
Sugar substitute is used, along with cream cheese, cream of coconut, evaporated milk and sugar-free caramel topping, to make this flan.
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Mexiloaf
Ground beef and pork sausage are the base to this festive loaf. The addition of bell peppers, taco seasoning and tortilla chips, really spices things up.
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Stuffed Jalapenos with Chocolate Sauce
Jalapeno peppers are stuffed with chopped peanuts, placed in a sauce made of raspberry preserves and tequila, and drizzled with melted chocolate.
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Candy Bar Brownie
The batter for these mocha-flavored brownies contains melted chocolate chips and espresso powder, and is sprinkled with chopped Milky Way bars before baking.
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Cherry Brownies for My Sweetie
These brownies not only have cocoa powder, almond extract and amaretto liqueur stirred into the batter before baking, but also pureed cherry pie filling.
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Red Velvet Valentine Cupcake Baskets
This is awesome for children, especially for school class parties. The licorice handle and ice cream cone basket are a great addition to the cupcake.
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Pistachio Icebox Delight
Creamy pistachio pudding tops off this simple yet delicious dessert. The cream cheese and whipped topping layer is equally light and fluffy.
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French Vanilla Bliss Truffles
These ultra-rich, round confections are made with chocolate chips, whipping cream, butter, French vanilla coffee creamer, and coffee granules.
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Cinderella's Sipper
Pureed raspberries and cherry syrup are used with champagne for this adult drink. The rims of the flutes are garnished with sugared fresh strawberries.
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Cupid's Kiss
Raspberry vodka is teamed with ginger ale and fresh raspberries in a martini glass with a sugared rim.
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Pretty Please Pesto Portabellos
Large portabello mushrooms are grilled and filled with pesto, caramelized onion and Jack cheese.
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Oriental Shark Steak
4 Servings
Beef
Uncategorized
Seafood Soy Sauce Sesame Mustard Olive oil Garlic Steak Ginger Lemon Beef
1 1/2 lb Shark ak, cut 3/4-inch to
1/4 c sauce
1 tb ame oil
1 tb ve oil
2 tb on juice
1/4 ts Ground ger
1 Clove lic, minced
1 ts Prepared tard
1/2 ts ar
Combine all ingredients except shark steaks in shallow baking dish. Marinate steaks about 1 hour, turning occasionally. Pour off excess marinade and reserve. Broil shark steaks about 4 or 5 minutes on each side, brushing with reserved marinade when turning. Makes 4 generous servings. From newspaper clipping, source unknown. Typed for you by Joan MacDiarmid. Posted to MM-Recipes Digest V4 #8 by "Rfm" and lt;Robert-Miles and at;usa.net and gt; on Feb 16, 99
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Beef
Uncategorized
Seafood Soy Sauce Sesame Mustard Olive oil Garlic Steak Ginger Lemon Beef
1 1/2 lb Shark ak, cut 3/4-inch to
1/4 c sauce
1 tb ame oil
1 tb ve oil
2 tb on juice
1/4 ts Ground ger
1 Clove lic, minced
1 ts Prepared tard
1/2 ts ar
Combine all ingredients except shark steaks in shallow baking dish. Marinate steaks about 1 hour, turning occasionally. Pour off excess marinade and reserve. Broil shark steaks about 4 or 5 minutes on each side, brushing with reserved marinade when turning. Makes 4 generous servings. From newspaper clipping, source unknown. Typed for you by Joan MacDiarmid. Posted to MM-Recipes Digest V4 #8 by "Rfm" and lt;Robert-Miles and at;usa.net and gt; on Feb 16, 99
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Boneless Pork Loin Roast with Herbed Pepper Rub
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6 Servings
Pork
American
Winter Fall Bake Main Dish American Pork Dinner
1 3-pound boneless k loin roast
bed Pepper Rub:
2 tablespoons cracked black per
2 tablespoons grated mesan cheese
2 teaspoons dried il
2 teaspoons dried emary
2 teaspoons dried me
1/4 teaspoon lic powder
1/4 teaspoon t
Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degrees F. oven for 1-1 1/4 hours (18-20 minutes per pound), until internal temperature, measured with a meat thermometer, registers 155 degrees F. Remove roast from oven and let rest for 5-10 minutes before slicing to serve. Serves 6-8, with leftovers.
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6 Servings
Pork
American
Winter Fall Bake Main Dish American Pork Dinner
1 3-pound boneless k loin roast
bed Pepper Rub:
2 tablespoons cracked black per
2 tablespoons grated mesan cheese
2 teaspoons dried il
2 teaspoons dried emary
2 teaspoons dried me
1/4 teaspoon lic powder
1/4 teaspoon t
Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degrees F. oven for 1-1 1/4 hours (18-20 minutes per pound), until internal temperature, measured with a meat thermometer, registers 155 degrees F. Remove roast from oven and let rest for 5-10 minutes before slicing to serve. Serves 6-8, with leftovers.
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Sunday Pot Roast
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8 Servings
Beef
American
Slow cook Easy Carrots Potatoes Broth Red Wine Garlic Onion Beef Rump Roast Braise American Dinner Pot Roast Rainy Day Food Main Dish
3 tablespoons ve oil
1 4-pound rump roast, boned
3 medium ons, coarsely chopped
2 tablespoons Hungarian sweet rika
2 leaves
1 teaspoon dried emary
1 teaspoon dried gano
1 teaspoon dried me
4 cloves lic, crushed
2 cup wine (or if you prefer, 1 cup wine and 1 cup water)
2 cups beef th
2 pounds new atoes, scrubbed
8 rots, cut into 1-1/2-inch-thick pieces
Coarse t to taste
Freshly ground ck pepper to taste
Heat oven to 300 degrees F. Liberally season roast with salt and pepper. Heat olive oil over medium-high heat in a 6-quart Dutch oven or other heavy bottomed oven-proof pan. Sear roast until well-browned on all sides. Remove roast from pan and reduce heat to medium. Add onion and cook for 10 minutes, stirring frequently. Add paprika, bay leaf, rosemary, oregano, thyme, and garlic, cook 1 minute. Add wine and 1 1/2 cups of the broth, bring to a boil. Add potatoes and carrots, return roast to pan, season with salt and pepper. If the liquid doesn't cover the roast and vegetables, add more stock until it just does. Continue to heat until it simmers. Place a large piece of foil over the pan and cover tightly with a lid; transfer the pan to the oven and cook for 2 1/2 hours. Uncover, turn the roast over, cover and cook for another 1 1/2 hours or until beef is fully tender and a meat fork or sharp knife easily slips in and out of the meat (fork-tender). Transfer roast to a carving board; tent with foil to keep warm. Transfer vegetables to a deep serving platter; loosely cover to keep warm. Allow liquid in the pot to settle about 5 minutes, then use a wide spoon to skim the fat off the surface; discard bay leaves. Boil over high heat until reduced to desired consistency. Check and adjust seasoning. Slice the roast (or pull apart with fork) and arrange on the deep serving platter with the vegetables. drizzle with some of the sauce, and serve the extra sauce on the side. Makes 6 to 8 servings.
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8 Servings
Beef
American
Slow cook Easy Carrots Potatoes Broth Red Wine Garlic Onion Beef Rump Roast Braise American Dinner Pot Roast Rainy Day Food Main Dish
3 tablespoons ve oil
1 4-pound rump roast, boned
3 medium ons, coarsely chopped
2 tablespoons Hungarian sweet rika
2 leaves
1 teaspoon dried emary
1 teaspoon dried gano
1 teaspoon dried me
4 cloves lic, crushed
2 cup wine (or if you prefer, 1 cup wine and 1 cup water)
2 cups beef th
2 pounds new atoes, scrubbed
8 rots, cut into 1-1/2-inch-thick pieces
Coarse t to taste
Freshly ground ck pepper to taste
Heat oven to 300 degrees F. Liberally season roast with salt and pepper. Heat olive oil over medium-high heat in a 6-quart Dutch oven or other heavy bottomed oven-proof pan. Sear roast until well-browned on all sides. Remove roast from pan and reduce heat to medium. Add onion and cook for 10 minutes, stirring frequently. Add paprika, bay leaf, rosemary, oregano, thyme, and garlic, cook 1 minute. Add wine and 1 1/2 cups of the broth, bring to a boil. Add potatoes and carrots, return roast to pan, season with salt and pepper. If the liquid doesn't cover the roast and vegetables, add more stock until it just does. Continue to heat until it simmers. Place a large piece of foil over the pan and cover tightly with a lid; transfer the pan to the oven and cook for 2 1/2 hours. Uncover, turn the roast over, cover and cook for another 1 1/2 hours or until beef is fully tender and a meat fork or sharp knife easily slips in and out of the meat (fork-tender). Transfer roast to a carving board; tent with foil to keep warm. Transfer vegetables to a deep serving platter; loosely cover to keep warm. Allow liquid in the pot to settle about 5 minutes, then use a wide spoon to skim the fat off the surface; discard bay leaves. Boil over high heat until reduced to desired consistency. Check and adjust seasoning. Slice the roast (or pull apart with fork) and arrange on the deep serving platter with the vegetables. drizzle with some of the sauce, and serve the extra sauce on the side. Makes 6 to 8 servings.
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Pork Souvlaki with Tzatziki
4 Servings
pork
Greek
mild garlic cucumber main dish pork Greek
1 1/4 pounds trimmed k shoulder, cut into 3-by- 1/2-inch str
1 large on, cut through the root end into 1/2-inch wedg
1/4 cup plus 2 tablespoons extra-virgin ve oil
3 tablespoons fresh on juice plus lemon wedges for serving
2 tablespoons chopped fresh gano
2 lic cloves mashed to a paste
1 Kosher salt and freshly und pepper
1 cup Greek-style whole-milk urt
1/2 European umber seeded and finely diced
2 tablespoons chopped fresh t
1 Warm a for serving
In a medium bowl, toss the pork strips and onion wedges with the olive oil, lemon juice, chopped oregano and half of the garlic paste. Season with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper and let stand for 20 minutes. Meanwhile, in a bowl, mix the yogurt, cucumber, mint and the remaining garlic paste. Season the tzatziki with salt and pepper. Heat a large cast-iron griddle or grill pan until very hot. Add the pork and onion wedges along with any marinade and cook over high heat, turning once or twice, until the pork and onion are tender, about 10 minutes. Transfer the pork and onion to plates and serve with the tzatziki, lemon wedges and pita.
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pork
Greek
mild garlic cucumber main dish pork Greek
1 1/4 pounds trimmed k shoulder, cut into 3-by- 1/2-inch str
1 large on, cut through the root end into 1/2-inch wedg
1/4 cup plus 2 tablespoons extra-virgin ve oil
3 tablespoons fresh on juice plus lemon wedges for serving
2 tablespoons chopped fresh gano
2 lic cloves mashed to a paste
1 Kosher salt and freshly und pepper
1 cup Greek-style whole-milk urt
1/2 European umber seeded and finely diced
2 tablespoons chopped fresh t
1 Warm a for serving
In a medium bowl, toss the pork strips and onion wedges with the olive oil, lemon juice, chopped oregano and half of the garlic paste. Season with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper and let stand for 20 minutes. Meanwhile, in a bowl, mix the yogurt, cucumber, mint and the remaining garlic paste. Season the tzatziki with salt and pepper. Heat a large cast-iron griddle or grill pan until very hot. Add the pork and onion wedges along with any marinade and cook over high heat, turning once or twice, until the pork and onion are tender, about 10 minutes. Transfer the pork and onion to plates and serve with the tzatziki, lemon wedges and pita.
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Bam's Pinto and Refried Beans
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6 Servings
Beans
American
Main Dish Side Dish Vegetables Slow cook Fall Kid Friendly Low Fat Meatless Beans American
1 pound Pinto ns sorted and rinsed
water to cover ns about 3 inches above the level of the beans
1 1/2 teaspoon t
1 teaspoon li powder
1 1/2 teaspoon Ground in
1/2 teaspoon ck pepper
1/2 teaspoon lic powder
1 Chopped on optional
Place the rinsed and sorted beans in a lidded stockpot and cover with water about 3 inches above the level of the beans. Add the salt and cook on low covered almost all day (at least 6 hours), stirring and checking water levels occasionally. If they get too dry, boil water to add - NEVER ADD COLD WATER - it will make the beans hard. When the beans start getting a nice, slightly thickened broth, add the remaining seasonings and onion, if desired. Cook an additional half an hour or until the onion is soft. See notes to make refried beans from your leftover pintos.
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6 Servings
Beans
American
Main Dish Side Dish Vegetables Slow cook Fall Kid Friendly Low Fat Meatless Beans American
1 pound Pinto ns sorted and rinsed
water to cover ns about 3 inches above the level of the beans
1 1/2 teaspoon t
1 teaspoon li powder
1 1/2 teaspoon Ground in
1/2 teaspoon ck pepper
1/2 teaspoon lic powder
1 Chopped on optional
Place the rinsed and sorted beans in a lidded stockpot and cover with water about 3 inches above the level of the beans. Add the salt and cook on low covered almost all day (at least 6 hours), stirring and checking water levels occasionally. If they get too dry, boil water to add - NEVER ADD COLD WATER - it will make the beans hard. When the beans start getting a nice, slightly thickened broth, add the remaining seasonings and onion, if desired. Cook an additional half an hour or until the onion is soft. See notes to make refried beans from your leftover pintos.
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Smoky Tomato Relish
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4 Servings
Tomato
Italian
Smoky Tomato Relish Appetizer Get-together Snack Italian
1 en bell pepper
2 atoes
1/2 cup chopped on
1 tbsp ra virgin olive oil
1 1/2 tsp fresh me
1 tsp chopped fresh t
2 tsp wine egar
1/2 tsp t
1/4 tsp ck pepper
1/4 tsp pepper
2 cloves lic minced
1 sley (optional)
6 as cut into wedges
Heat large skillet over medium-high heat. Cut bell pepper in half lengthwise and take out seeds and membrane. Flatten one bell pepper half with hand, add to skillet with the skin side down. Add tomatoes to pan. Cook 10 minutes or until blackened, turning frequently. Remove from heat. Cool pepper and tomatoes to room temperature. Chop tomatoes and place them in a medium bowl. Chop bell pepper, add to bowl. Stir in onion and next 8 ingredients (to garlic). Garnish with parsley. Serve chilled.
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4 Servings
Tomato
Italian
Smoky Tomato Relish Appetizer Get-together Snack Italian
1 en bell pepper
2 atoes
1/2 cup chopped on
1 tbsp ra virgin olive oil
1 1/2 tsp fresh me
1 tsp chopped fresh t
2 tsp wine egar
1/2 tsp t
1/4 tsp ck pepper
1/4 tsp pepper
2 cloves lic minced
1 sley (optional)
6 as cut into wedges
Heat large skillet over medium-high heat. Cut bell pepper in half lengthwise and take out seeds and membrane. Flatten one bell pepper half with hand, add to skillet with the skin side down. Add tomatoes to pan. Cook 10 minutes or until blackened, turning frequently. Remove from heat. Cool pepper and tomatoes to room temperature. Chop tomatoes and place them in a medium bowl. Chop bell pepper, add to bowl. Stir in onion and next 8 ingredients (to garlic). Garnish with parsley. Serve chilled.
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Philippine Vinegar Chicken
6 Servings
Chicken
Uncategorized
Filipino Corn Sugar Chicken Garlic Onion Rice Soy Sauce
4 cken thighs
1/4 ts Black percorns
1/4 ts Dried green percorns, or:
1/2 ts Green percorns *
1/8 ts Crushed pepper flakes
1 ts Oil
1 md on, peeled and finely
2 md Gloves lic, peeled and
1/4 c te vinegar
2 tb Light sauce
1 ts ar
2 c Finely shredded choy
2 c Hot cooked white e
* packed in brine, rised and drained Remove the skin from the chicken. With a mortar and pestle crush together the black and green peppercorns and the red pepper flakes. (Or wrap the peppers in plastic wrap and crush lightly with the bottom of a heavy pan.) In a large skillet heat the oil over medium heat. Add the onion and garlic: saute 3 minutes. Add the chicken, vinegar, soy sauce, sugar, salt and pepper mixture. Bring to a boil, reduce the heat and simmer about 35 minutes, until the chicken tests done. Remove the chicken from the bone and cut into shreds. Stir back into the juices. Spoon the chicken and juices over the bok choy and rice and serve. Menu suggestions: A cucumber salad or blanched snow peas are all that is needed to round out this meal. Adapted from "Little Meals" by Rozanne Gold. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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Chicken
Uncategorized
Filipino Corn Sugar Chicken Garlic Onion Rice Soy Sauce
4 cken thighs
1/4 ts Black percorns
1/4 ts Dried green percorns, or:
1/2 ts Green percorns *
1/8 ts Crushed pepper flakes
1 ts Oil
1 md on, peeled and finely
2 md Gloves lic, peeled and
1/4 c te vinegar
2 tb Light sauce
1 ts ar
2 c Finely shredded choy
2 c Hot cooked white e
* packed in brine, rised and drained Remove the skin from the chicken. With a mortar and pestle crush together the black and green peppercorns and the red pepper flakes. (Or wrap the peppers in plastic wrap and crush lightly with the bottom of a heavy pan.) In a large skillet heat the oil over medium heat. Add the onion and garlic: saute 3 minutes. Add the chicken, vinegar, soy sauce, sugar, salt and pepper mixture. Bring to a boil, reduce the heat and simmer about 35 minutes, until the chicken tests done. Remove the chicken from the bone and cut into shreds. Stir back into the juices. Spoon the chicken and juices over the bok choy and rice and serve. Menu suggestions: A cucumber salad or blanched snow peas are all that is needed to round out this meal. Adapted from "Little Meals" by Rozanne Gold. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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Dessert Sauce: Sue's Hot Fudge Sauce
Boiled then blended chocolate sauce made from butter, cocoa, sugar, evaporated milk and vanilla.
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Liqueur Flavored Desserts: Chocolate Decadence Yule Log
A classic holiday cake that is so rich, it makes you feel absolutely decadent! You roll it up jelly roll style, and then decorate it to look like a log.
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Chocolate Desserts: Orange Chocolate Swirl Cheesecake
A majestic orange flavored cheesecake swirled with chocolate goodness. Orange liqueur may be substituted for the orange juice in equal amounts. These cheesecake not only looks fabulous, but the flavor will send you to cheesecake heaven.
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Tiramisu: Simple Tiramisu
Ladyfingers are soaked with coffee and maple syrup, then topped with a mixture of cream cheese, sour cream, maple syrup and whipped topping.
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Meringues: Rhubarb Meringue Squares
A light fluffy square of rhubarb topped with a melt-in-your-mouth meringue. I have been asked to share this recipe by friends who have tried it.
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Dessert Gelatins: Sawdust Salad
A layered lemon and orange gelatin salad with crushed pineapple, marshmallows and a custard layer topped with sliced bananas and toasted coconut.
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Trifles: English Trifle to Die For
Sponge cake painted with raspberry jam and topped with fresh raspberries, homemade custard, whipped cream and toasted almonds.
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Dessert Pies: Blackberry and Blueberry Pie
A wonderful taste combination, this terrific pie can be made in the summer with fresh berries and in the winter with frozen ones. The berries are mixed with sugar, flour and cinnamon, spooned into a waiting crust, and sprinkled with lemon juice and dotted with butter. And then on goes the top crust and it 's ready for the oven.
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Mousse: Pumpkin Mousse
A light airy, alternative to the traditional pumpkin pie. Water can be substituted for milk if you would like a non-dairy mousse. Originally submitted to ThanksgivingRecipe.com.
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Frozen Treats: Creamy Mango Sorbet
A sweetened mixture of mango and cream is frozen to create a delicious and creamy dessert. You do not need an ice cream maker for this recipe.
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Cobblers, Crisps, Crumbles: Best Ever Caramel Apple Crisp
When our class visited an apple farm this fall, we realized that we all shared a common love apples dipped in caramel. We created this really easy dessert that the whole family can enjoy.
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Cakes: Christmas Fruitcake
It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients - rum and butter - it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste. Fruitcake is also traditional for wedding cake in England, and makes a very rich, sophisticated dessert for luncheons or teas.
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Dessert Sauce: Cranberry-Raspberry Dessert Sauce
Simmer cranberries and raspberries with orange juice to create a tangy-sweet sauce best served chilled or warm over ice cream.
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Liqueur Flavored Desserts: Fluffy Fruit Dip
Use this orange flavored dip made with marshmallow creme and cream cheese for dipping fruit skewers.
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Tiramisu: Strawberry Tiramisu for Two
Strawberries add bright notes of taste and color to this multi-layered treat. Spongy ladyfingers, brushed with espresso, are blanketed with a creamy mix of mascarpone cheese, coffee liqueur and strawberries, and set into a pool of strawberry puree.
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Meringues: Never-Ever-Fail Meringue
The secret to no-fail meringue is cornstarch which acts as a stabilizer. For this recipe, it 's cooked up with water, cooled, and slowly added to the beaten egg whites.
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Dessert Gelatins: L and M's Creamy Jelly Salad
This is a creamy, lemony molded salad with lots of yummies - cream cheese, shredded carrots, marshmallows and crushed pineapple. Serves six.
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Candies: Two Minute Peanut Brittle
This is a delicious brittle candy that you can whip up in just a couple of minutes. You can be creative with this and use toffee, pistachios, or other nuts.
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Trifles: Layin' the Chocolate Smack Down
Brownies, chocolate pudding and whipped topping layered in a bowl. This is my special rendition of death by chocolate.
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Dessert Pies: Pavlova Deluxe
A special meringue is created in a spring form pan that bakes up into a beautiful nest for this gorgeous dessert. When the meringue is cooled, it 's filled with a lightly sugared whipped cream and spoonfuls of exotic passion fruit.
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Frozen Treats: Ice Cream Baked Potatoes
Fool your friends and children with this funny ice cream dessert that looks like a baked potato.
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Custards and Puddings: Death by Chocolate
An easy dessert with layers of chocolate cake, coffee, pudding, and whipped topping displayed neatly in a bowl.
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Cookies: Crunchy Chocolate Chippers
A crunchy chocolate chip cookie with oats and frosted cornflake cereal for added fun!
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Cobblers, Crisps, Crumbles: Apple Crisp with Cranberry Sauce
I devised this recipe when I was trying to use up that leftover homemade cranberry sauce from Thanksgiving! You could probably also use canned whole cranberry sauce for this recipe.
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Cakes: Chocolate Mousse Cheesecake
A light and fluffy chocolate mousse, made with cream cheese and poured into a chocolate cookie crust. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.
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Jerk Chicken
4 Servings
Chicken
Caribbean
Low Fat Grill Main Dish Chicken Caribbean
1 cup en onion chopped
2 each Habenero les chopped
1 tablespoon sauce
1 tablespoon e juice
2 1/2 teaspoons spice ground
1 1/2 teaspoons dry hot tard
1 each leaf crumbled
2 cloves lic chopped
1 teaspoon ar
3/4 teaspoon me crumbled
1/2 teaspoon namon
1 1/2 pounds cken breasts boneless, skinless
1. In a blender or food processor combine all ingredients except chicken and blend to a paste. 2. Put chicken breasts in a glass casserole dish or plastic bag and rub the marinade all over. Cover with plastic wrap or seal the bag and press out excess air and refrigerate overnight. 3. Grill chicken either outside or on an indoor grill until cooked through.
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Chicken
Caribbean
Low Fat Grill Main Dish Chicken Caribbean
1 cup en onion chopped
2 each Habenero les chopped
1 tablespoon sauce
1 tablespoon e juice
2 1/2 teaspoons spice ground
1 1/2 teaspoons dry hot tard
1 each leaf crumbled
2 cloves lic chopped
1 teaspoon ar
3/4 teaspoon me crumbled
1/2 teaspoon namon
1 1/2 pounds cken breasts boneless, skinless
1. In a blender or food processor combine all ingredients except chicken and blend to a paste. 2. Put chicken breasts in a glass casserole dish or plastic bag and rub the marinade all over. Cover with plastic wrap or seal the bag and press out excess air and refrigerate overnight. 3. Grill chicken either outside or on an indoor grill until cooked through.
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Porky Steak Bake
4 Servings
Pork
American
Bake Vegetables Main Dish Pork American
1 LB PORK AK
1 15OZ CAN STEWED ATOES
1/2 PKG FRENCH CUT GREEN NS FROZEN
1/2 CUP DUGERS SALSA (OR YOUR FAVORITE SALSA)
1 TSP CKEN SOUP BASE
2 TSP VE OIL
2 TSP HOT WATER
In a dutch oven add the olive oil and brown the steak lightly on each side. Place the hot water in a bowl, add the soup base stir until dissolved. Add the juice of the stewed tomatoes and mix, add the salza and balance of the stewed tomatoes then stir. In the dutch oven, cover the browned pork steak with the green beans and pour in the tomato mix. Cover and bake in oven ~~at;350 for 45 min. Wrap potatoes in foil and put in along side the dutch oven
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Pork
American
Bake Vegetables Main Dish Pork American
1 LB PORK AK
1 15OZ CAN STEWED ATOES
1/2 PKG FRENCH CUT GREEN NS FROZEN
1/2 CUP DUGERS SALSA (OR YOUR FAVORITE SALSA)
1 TSP CKEN SOUP BASE
2 TSP VE OIL
2 TSP HOT WATER
In a dutch oven add the olive oil and brown the steak lightly on each side. Place the hot water in a bowl, add the soup base stir until dissolved. Add the juice of the stewed tomatoes and mix, add the salza and balance of the stewed tomatoes then stir. In the dutch oven, cover the browned pork steak with the green beans and pour in the tomato mix. Cover and bake in oven ~~at;350 for 45 min. Wrap potatoes in foil and put in along side the dutch oven
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