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The Idea came from 'Carol" so here is the plan that we post one of our favorite recipes here on this thread. Anyone can join its something to share with each other.
Im gonna post mine latter today..Shirleys Italian Pork chops
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Good Idea...Will be adding one here and there also...
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Italian Pork Chops
Prep: 10 min
Ready In: 30 min
Serves: 4
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1-1/2 cups cooked instant white rice
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4 lean bone-in centre-cut pork chops, 1/2 inch thick (about 6 oz. each)
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1 tsp. dried oregano leaves
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1 each: green and red pepper, cut into strips
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1/4 cup KRAFT CALORIE-WISE Zesty Italian Dressing
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1 can (19 oz/541 mL) Italian-style stewed tomatoes, undrained
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1/2 cup KRAFT Part Skim Mozzarella Shredded Cheese
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COOK rice as directed on package.
MEANWHILE, heat large nonstick skillet on high heat. Add chops; cook 2 min. or until bottoms of chops are browned. Reduce heat to medium; turn chops over. Sprinkle with oregano. Top with pepper strips, dressing and tomatoes with their juices. Bring to boil. Reduce heat to low; cover and simmer 12 min. or until chops are cooked through (160°F).
REMOVE chops from skillet, reserving vegetable mixture in skillet. Cover chops to keep warm. Increase heat to high; cook vegetable mixture 1 to 2 min. or until vegetables are tender and sauce is thickened, stirring occasionally. Spoon rice evenly onto 4 serving plates. Top evenly with chops, vegetable mixture and cheese.
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Keilbasa and Pineapple
3 lbs of Keilbasa
2 cans of undrained pineapple chunks
1 lb of brown sugar
Slice keilbasa in bite size pieces..boil for 20 minutes
While meat is boiling..
Put your 2 cans of pineapple in a saucepan with juice..add your brown sugar..cook just until brown sugar is dissolved...
Drain meat...Pour the pineapple and brown sugar over top of it..put it in the frig over night
Take it out the next morning..put it in a crock pot and let cook for 6 hours on medium..
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Thanks for the ideas Meg and Shirley...sounds yummy! Can't wait to try them. Here's one to consider:
Seafood Lasagna
This is a little pricey to make, but well worth it when you consider it yields 12 servings. It also costs less than going to a restaurant, and great for company.
1 Green onion, finely chopped
2 Tablespoons vegetable oil
2 Tablespoons plus ½ cup butter or margarine, divided
½ Cup chicken broth
1 Bottle (8 oz) clam juice
1 Pound bay scallops
1 Pound uncooked small shrimp, peeled and deveined
1 Package (8 oz) imitation crabmeat, chopped
¼ teaspoon white pepper, divided (I just use black)
½ Cup all purpose flour
1½ Cups milk
½ teaspoon salt
1 Cup whipping cream
½ Cup shredded Parmesan Cheese, divided
9 Lasagna noodles, cooked and drained
In a large skillet, saute onion in oil and 2 Tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turns pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.
In a saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in cream and ¼ cup Parmesan cheese. Stir ¾ cup white sauce into the seafood mixture.
Spread ½ cup white sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1 ¼ cups sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan. Bake, uncovered, at 350 for 35-40 minutes or until golden brown. Let stand 15 minutes before cutting. YIELD 12 servings.
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Ummm.... Easy can bake??? Sounds yummy! Thanks for sharing! *whispers:* Did Meg type that for you? *ducks*
Recipe For Life
4 cups of Love
2 cups of Loyalty
3 cups of Forgiveness
1 cup of Friendship
5 spoons of Hope
2 spoons of Tenderness
4 quarts of Faith
1 barrel of Laughter
Take Love and Loyalty, mix it thoroughly with Faith.
Blend it with Tenderness, Kindness & Understanding.
Sprinkle abundantly with Laughter.
Bake it with Sunshine.
Serve daily with Generous helpings.
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Ummm.... Easy can bake??? Sounds yummy! Thanks for sharing! *whispers:* Did Meg type that for you? *ducks*
Recipe For Life
4 cups of Love
2 cups of Loyalty
3 cups of Forgiveness
1 cup of Friendship
5 spoons of Hope
2 spoons of Tenderness
4 quarts of Faith
1 barrel of Laughter
Take Love and Loyalty, mix it thoroughly with Faith.
Blend it with Tenderness, Kindness & Understanding.
Sprinkle abundantly with Laughter.
Bake it with Sunshine.
Serve daily with Generous helpings.
Toast
1 slice of bread
place in toaster
wait till it pops up
butter..
jam if you like
Enjoy
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Wow Piper...I just may have to try that recipe out...Sounds like a quick and easy one...LOL.
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Shrimp Linguine
Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
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these muffins taste like they're from some bakery. sogood.
Raspberry Muffins
Ingredients:
2 c. biscuit mix (like jiffy or bisquick)
2 tbsp. sugar
1/4 c. cold butter
2/3 c. milk
1/4 c. raspberry jam (or any jam you like. I've even made this with pumpkin butter)
Glaze:
1/2 c. confectioners' sugar
2 tsp. warm water
1/4 tsp vanilla extract
Directions:
Preheat oven to 425F
Combine biscuit mix and sugar.
Cut in the butter until the mixture looks like coarse crumbs.
Stir in milk until moist (batter will be thick)
Spoon about 1 tbsp of batter into 12 paper-lined muffin cups.
Top with 1 tsp jam.
Bake for 12-15 minutes, or until lightly browned.
Meanwhile for the glaze, combine glaze ingredients until smooth. Drizzle muffins with glaze.
Top with more batter (about 1 tbsp.)
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Bacon Potato Pancakes
Ingredients:
5 or 6 med. uncooked red potatoes, peeled and shredded (roughly 3 cups)
5 bacon strips, cooked and crumbled (or, I use hormel bacon pieces)
1/2 c. chopped onion (or spring onions. i have used those)
2 eggs, beaten.
2 tbsp all-purpose flour
salt and pepper to taste
oil for frying
Directions:
In a bowl, combine the potatoes, eggs, bacon, onion, flour, salt/pepper.
In a skillet, heat about about 1/8" of oil to 375 (i usually just put the stove to med.)
Drop batter by 2 heaping spoonfuls into hot oil. Flatten to form patties.
Fry until golden brown; turn and cook the other side. (about a minute or two per side. it won't take long.. but this depends on your stovetop)
Drain on paper towel.
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MMm...some really good recipes here. Thanks to those who are sharing! A discussion came up today in the CS about superbowl and what makes a good party. I'm looking forward to reading those wings, salsa and barkin' dogs recipes ER, Timothy and Stiffy! And anyone else that has some good ideas for SUPERBOWL 2008!
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Sweet Potato Salad (goes good with a picnic or bbq.)
1/4 cup Hellmans real mayonnaise
2 tbsp lemon juice (real if you have it, but can just buy lemonjuice)
2 tsp. sugar
1/2 tsp. salt
1/3 cup chopped nuts (look for the
ones that come in the little see thru cellophane bags) usually near produce)
2 cups cubed, cooked sweet potatoes.
1 cup diced celery
1 cup chopped apples
lettuce leaves (optional)
In a bowl, stir together the FIRST FOUR ingredients. Add the sweet potatoes, celery, apples, and nuts. (walnuts are good) . Toss until coated well. Cover and chill for a few hours before serving. Best if made either the night before or early morning. Serve on letuuce leaves. (optional)
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Cowboy Beans
1 pound ground beef
2 medium onions, chopped fine
1 small bell pepper, chopped fine
2 (16 ounce) cans pork and beans
2 cups catsup
1 teaspoon vinegar
1/4 cup brown sugar, firmly packed
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon pepper
Preheat oven to 350 degrees F.
Brown ground beef, onions, and pepper in a 10-inch skillet. Add remaining ingredients. Pour into baking dish and bake for about 15 to 20 minutes or until mixture is bubbly. Cook potatoes and smash or mash. put the beans over the taters.......ummmmmmmmmmmm
Serves 8 to 10.
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Italian Cream Cake
For the cake:
1/2 cup shortening, room temperature
1 stick butter, room temperature
2 cups sugar
5 eggs, separated and at room temperature
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, at room temperature
2 cups shredded coconut
1 cup finely chopped pecans or walnuts
1 teaspoon vanilla extract
For the frosting:
1 (8-ounce) package cream cheese, at room temperature
1/4 cup butter, softened at room temperature
1 teaspoon vanilla
1 (16-ounce) box powdered sugar, sifted
3/4 cup finely chopped pecans or walnuts
Preheat the oven to 325 degrees F and grease and flour 3 (9-inch) cake pans.
In the bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition. Sift the flour, baking soda and salt together onto a sheet of waxed or parchment paper. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk, beginning and ending with the dry ingredients.
In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the coconut, pecans and vanilla and fold into the batter. Divide the batter among the 3 prepared cake pans and bake for about 25 minutes, or until golden brown and a tester comes out clean when inserted into the middle of each cake. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling. When the cakes are completely cool, stack the layers with the frosting and frost the sides and top.
While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter and vanilla and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Add the nuts and fold together. Keep refrigerated until you are ready to frost the cake.
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KAHLUA TRIFLE DESSERT;
1 pkg. Duncan Hines devils food cake, baked according to directions
1 larger box of chocolate instant pudding mix
1 3/4 cups cold whole milk
3/4 cup Kahlua
2 medium size cool whips
Bake the cake mix according to box directions in any size pan you want. For the pudding......mix the cold milk, pudding mix, and kahlua together;
and let it set. Mix it real good till thickened, and set in fridge.
For the layered look: Take the cake and pull it apart in little pieces, bite size., and put some on the bottom of a bowl or dish. Then, add some pudding to cover the cake. Then add some cool whip. Keep repeating over and over until dish is filled. If you want, (we do it) add slivered chocolate bar and a few maraschino cheries on top. This is optional and up to you. Let it sit in the fride overnight
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Grams Sour cream pound cake.
Preheat oven to 350 degrees and grease and flour a bundt pan
Ingredients:
1 pkg Duncan Hines moist deluxe BUTTER recipe GOLDEN cake mix.
4 large eggs
8 ounces of sour cream
1/3 cup vegtable oild (wesson preferred)
1`/4 cup water
1/4 to 1/2 cup sugar (regular granulated) I use 1/2 cup myself)
Mix everything together well with a mixer. Pour it into the bundt pan and bake for 45 to 55 minutes. Insert a knife. when it comes out dry, cake is done.. Remove cake and cool to room temp. You can also put in fridge overnight before you frost it.
Wedding cake frosting:
i box confectioners sugar
1 to 2 tsp of pure vanilla extract
1 cup of crisco shortening.
A tiny bit of water if needed.
Mix all ingredients together on low speed till its all wet then mix on high till smooth. You do not want it watery. You want it good and thick. You sometimes may need to add maybe a TBSP of water. Make it to the consistency that yuou prefer. Its better on thicker side
Remove cake from bundt pan, and just ice it all over including the inside center.
NOTE: YOU CAN ADD IF YOU WANT TO THE ICING.......almond extract............lemon extract...........rum extract........peppermint exztrace
t. But its best plain as I wrote it above or with ALMONT EXTRACT. This cake is awesome and enjpoyed every holiday or any time of the eyar. If I make it at Christmas time, I add red food coloring to the icing. Sometimes I add green to the cake mix and red to icing or vice versa. Other times I just go by the directions above. This cake will go quickly.
This is a favorite of the entire family
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Broccoli / Ramen Noodle Salad
1 package Broccoli Slaw
1/3 cup toasted almonds
1 package ramen noodles (broken or crumbled)..uncooked
Scallions
Mix 1/2 cup oil
1 package chicken seasoning (pk in ramen noodles)
3 Tbl sugar
3 Tbl wine vinegar
Mix together and add to slaw (stir into slaw lightly)
Refrigerate for several hours
EAT AND ENJOY!!
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Thanks, Lynn.....I am a salad freak and am always looking for "new" and "different" salads.
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Sirloin Burger Soup....
Open Can.. pour ingredients into a bowl.. cover with tissue.
Heat for 3 minutes ... allow to cool for 1 minute.
Important.. remove tissue before eating.
To turn this meal into an event, add Crackers. It is soooooo good!!!!
Remember soup is not just for Sundays.. its an everyday meal.
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Sirloin Burger Soup....
Open Can.. pour ingredients into a bowl.. cover with tissue.
Heat for 3 minutes ... allow to cool for 1 minute.
Important.. remove tissue before eating.
To turn this meal into an event, add Crackers. It is soooooo good!!!!
Remember soup is not just for Sundays.. its an everyday meal.
did ya make meggers some of that yet??? *L*
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No Brat...I didn't, And I don't plan on it either....ewwwwwwww...LOL
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PASTA SALAD
1-1/2 C. Sugar
1-1/2 C. Vinegar
1 Tsp. Dry Mustard
1 Tsp. Accent
1 Tsp. Garlic Powder
1 Tsp. Salt
Bring to a boil and then let cool.
Add cooked, tri-colored macaroni. I usually use a whole box.
Add onion, broccoli, carrots, cauliflower, peppers, and black olives.
I don't usually put in the celery or the cucumbers.
Mix together. Enjoy!!
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Ranch Crackers
1 Bag of oyster crackers
1 Cup of Oil
1 Package of Hidden Valley Ranch Dressing (Original)
2 Tablespoons of Dill Weed
1/2 teaspoon of Garlic Salt
Put crackers in a bowl
Mix oil,ranch dressing, dill weed and garlic salt..I mix mine in the measuring cup that I put my oil in, Mix it with a spoon..
Pour oil and other ingredients over crackers..mix well...then let them dry out for a little while
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leaves Meggers some carrots........ :P
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Don't need em....Don't have enough snow to build a snowman...
And I don't know how to make a carrot cake...LOL
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Oven Sweet Potato Fries
"Coat a baking sheet with cooking spray, and cut
washed potatoes into sticks (don't peel) or 1/2
inch chunks, (if you prefer.) Toss in a bowl with
olive oil until lightly coated. Spread potatoes on
a baking sheet, season with salt and pepper
(optional) and bake at 375 degrees for 40 minutes
or until soft and lightly browned (turn once after
20 minutes.)"
You can do the same thing with regular potatoes and put seasoned salt on them (optional)
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Thanks Easy!
I'd like some more recipes.......need new ideas for supper..........anyone??
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She wants RECIPES Easy....LOL
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*laughing*
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Easy..the thread is called the Coffee Shop COOK BOOK..lol
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;D thats means we could be in loads of trouble..lol
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SPAGETTI SALAD
1 Box Angel Hair spaghetti
(break spaghetti into 1/3's)
cook till done. COOL
Add:
3 salad cucumbers (DICED)
3 bunches of scallions (green onions) (DICED)
Mix 1 jar of Marzetti coleslaw dressing with....
3 T. white vinegar
3 T. sugar
combine all and marinate over night.
just made this again tonight. Makes a huge bowl. I LOVE THIS!!
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whers the beef.....grins
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ummm Easy?...it's called a salad for a reason *L*
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CHICKEN SCALLOPINI
2 tbsp. grated Parmesan cheese
2 tbsp. seasoned bread crumbs
4 sm. boneless, skinned chicken breast halves
1/2 c. sliced mushrooms, if desired
1/2 c. white wine
Combine cheese and bread crumbs, moisten chicken, press into bread crumb mixture on both sides. Spray the bottom of a large, heavy, nonstick skillet with cooking spray. Heat over medium low heat. Cook chicken until underside is golden brown -- about 4 minutes. Turn, cook 4 minutes longer. Remove chicken to serving plate; keep warm. Add mushrooms to skillet -- cook 2 minutes. Add wine to skillet and simmer several minutes until reduced in volume, stirring. Pour over chicken and serve.
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Can this be made without the wine? Sounds good!!
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hmm...cheese chicken and wine....sounds good...*S*
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Marinade
2 tablespoons Brown sugar
2 tablespoons Teriyaki Sauce
1/4 cup beer
This is the BEST marinade for a nice thick steak for the grill.....
Also use the same recipe to marinade your fresh mushrooms and onions and saute them in this.
My daughter just made this the other night and it was the best flavored steak and mushrooms.
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Stuffed Sleeves with Prosciutto
Millerighi con Prosciutto
SERVES 6
Manicotti means little muffs or sleeves and is a large tubular pasta usually stuffed with ricotta cheese and served topped with tomato sauce. For a change, how about ham-stuffed manicotti baked under a creamy white sauce?
FILLING1/4 cup olive oil
1 onion, minced
2 cloves garlic, minced
3 cups diced prosciutto
1/2 cup grated carrot
1/3 cup grated Parmigiano Reggiano cheese
Salt to taste
1/2 cup white sauce
SAUCE6 tablespoons butter
6 tablespoons flour
3 cups hot milk
2 cups Fontina cheese, cut into bits
2 tablespoons fresh thyme leaves
Salt to taste
1/2 cup grated Parmigiano Reggiano cheese
DIRECTIONS
Cook the manicotti in 4 to 6 quarts of rapidly boiling water to which 1 tablespoon of salt has been added. Cook until al dente; they should remain a bit firmer than normal because they will be baked in the oven.
Drain, cool them, and set them aside while making the sauce.
To make the sauce:
Melt the butter in a two quart saucepan over medium heat. When the butter begins to foam, whisk in the flour and make a smooth paste. Slowly add the milk and continue whisking until the sauce thickens enough to coat the back of a spoon. Stir in the Fontina cheese, thyme and salt. Keep the sauce warm and covered.
Heat the olive oil in a sauté pan and stir in the onion; cook until the onion begins to wilt. Stir in the garlic and cook until the garlic softens. Stir in the prosciutto; cook a couple of minutes. Stir in the carrots. Transfer the mixture to a bowl and stir in the cheese and white sauce. Cool until easy enough to handle.
Preheat the oven to 350F. Lightly butter two baking dishes, each big enough to hold 6 stuffed manicotti in a single layer.
Fill the manicotti with some of the filling and place them in a single layer in the baking dishes. Cover them with the remaining sauce and sprinkle the grated Parmigiano Reggiano cheese evenly over the top. Cover the dishes with aluminum foil and bake them for 30-35 minutes; uncover the dishes and bake 5 to 10 minutes longer or until the top is nicely browned. Serve 2 per person as a first course or use as a main dish.
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That sounds good but so envolved lol.........
This seems to be dying down............I'd like to see some more recipes.......I'm tired of the same ole same ole.......anyone out there gonna help?
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These are good, but took me much longer then the 40 min.
Cheeseburger Buns
Ingredients:
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
1/4 cup sugar
1/4 cup shortening
1 egg
1 teaspoon salt
3-1/2 to 4 cups all-purpose flour
1-1/2 pounds ground beef
1/4 cup chopped onion
1 can (8 ounces) tomato sauce
8 slices process American cheese, quartered
Directions:
In a large mixing bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce. Remove from the heat; set aside.
Punch dough down; divide into 16 pieces. On a lightly floured surface, gently roll out and stretch each piece into a 5-in. circle. Top each circle with two pieces of cheese and about 3 tablespoons beef mixture. Bring dough over filling to center; pinch edges to seal.
Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 400° for 8-12 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 16 sandwiches
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that doesn't sound very easy to me lol
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Greek style meatballs
1 lb ground veal
1 lb ground pork
1 egg, slightly beaten
2 tbsp dried bread crumbs
Juice of ½ lemon
1/3 c finely chopped fresh mint
1 tsp dried oregano
¾ tsp salt
Fresh ground black pepper
About 1 tbsp olive oil for frying
In medium sized bowl, combine veal, pork, egg, bread crumbs, lemon juice, mint, oregano and salt. Mix until just combined. For into 1 inch meat balls and set aside.
Heat oil in a large frying pan over medium heat. Add meatballs to pan without crowding. Fry for about 8-10 minutes or until cooked through and golden brown. Reduce heat if necessary. Remove meatballs to a plate and set aside. Repeat with any remaining meatballs, adding more oil if necessary.
Serve room temperature meatballs as an appetizer with tzakzki ( a yogurt garlic dip available in many supermarkets) or serve warm over rice.
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WoW Chai..those sound great! And a good way to use some of the fresh mint I grow in my herb garden. Thanks so much, I'm definitely going to try them.
My SIL loves my Swedish meatballs. I think it's more time consuming than Chai's Greek meatballs though. Anyway..here it is.
Seedish Meatballs
Serves 6-8 as a meal
| 1 pound ground beef | 1/4 Cup Flour |
| 1/2 pound lean ground pork | 1 tsp paprika |
| 1/2 cup minced onion | 1/2 tsp salt |
| 3/4 cup bread crumbs | 1/2 tsp pepper |
| 1 Tbs snipped parsley | 2 cups water |
| 2 tsp salt | 3/4 cup sour cream |
| 1 tsp Worcestershire sauce |
| 1 egg |
| 1/2 cup milk |
| 1/4 cup salad oil |
Mix beef, pork, onion, bread crumbs, parsley, 2 tsp salt, 1/8 tsp pepper, Worcestershire sauce, egg, and milk. Refrigerate 2 hours (this makes it easier to form meatballs...but I've omitted refrigerating them when I'm short on time)
Shape mix by rounded Tablespoons into balls. In large skillet, slowly brown and cook balls in oil. (for more rounded meatballs...I bake them on a broiling pan in a 350 degree oven for 10-15 min until no longer pink inside.) Remove and keep warm.
Blend flour, paprika. 1/2 tsp salt & 1/8 tsp pepper into oil in skillet. Cook over low heat, stirring until mix is smooth and bubbly. Remove from heat and stir in water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat and gradually stir in sour cream, mixing until smooth. Add meatballs; heat through.
I've put these in a small crock pot and kept on warm to serve as an appetizer at parties, or served over rice or egg noodles as a meal.Enjoy! ::)
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................annnnnnnnd then.......
Shall we go Hawaiian?
Waikiki Meatballs
Makes 6 servings
| 1 1/2 pounds ground beef | 1 Lg Can pineapple tidbits, drained (reserve syrup) |
| 2/3 cup cracker crumbs | 1/2 cup brown sugar (packed) |
| 1/3 cup minced onion | 1/3 cup vinegar |
| 1 egg | 1 Tbs soy sauce |
| 1 1/2 tsp salt | 1/3 cup chopped green pepper (optional) |
| 1/4 tsp ginger |
| 1/4 cup milk |
| 1 Tbs shortening |
| 2 Tbs cornstarch |
Mix beef, cracker crumbs, onion, egg, salt, ginger & milk. Shape into 1 tsp balls. Melt shortening and brown in saucepan. (again...for more rounded balls and also to reduce some fat...I bake in oven on a broiler pan for 10- 15 min (depends on how large you make your meatballs) at 350) Remove and keep warm. Pour off fat.
Mix cornstarch and sugar. Stir in reserved pinapple syrup, vinegar and soy sauce until smooth. Cook over med heat until thick and boiling. Boil and stir one minute. Add meatballs, pineapple and green pepper. Heat through. Serve over rice.
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Carol these are very delish. My mom kaes them all the time. But I never had the recipe. Thanks.
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oops, excuse the typo. Took my contacts out.
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Thanks Gina, glad to know someone will use the recipe I posted....did you notice on the previous page that we got a recipe for "Greek" meatballs with fresh mint. I made them last night and they are great! Thanks chai!
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CHOCOLATE IGLOO DESSERT
Please read recipe through before beginning
¼ C COLD WATER TO DISSOLVE 1 ENVELOPE GELATIN
IN A GOOD SIZED SAUCEPAN, PUT IN
1 ¾ C MILK
1/3 C SUGAR
DASH SALT
8 OZ SWEET CHOCOLATE SQUARES OR CHIPS
HEAT OVER LOW HEAT AND STIR TILL CHOCOLATE IS MELTED
3 EGGS, SPEARATED
ADD CHOCOLATE TO THE BEATEN YOLKS, COOK AGAIN OVER LOW HEAT FOR 3 MINUTES OR UNTIL THICK.
ADD GELATINE. COOL IN REFRIGERATOR UNTIL IT STARTS TO SET.
BEAT 3 EGG WHITES TILL FOAMY, ADD
1/3 C SUGAR, SLOWLY BEATING TILL SOFT PEAKS ARE FORMED.
FOLD CHOCLATE INTO EGG WHITES. POUR INTO GREASED MOLD AND CHILL.
BAKE ONE LAYER CAKE PAN OF CHOCOLATE CAKE. COOL
UNMOLD CHOCOLATE ON CAKE AND COVER WITH WHIPPED CREAM.
DECCORATE WITH SHAVED SWEETENED CHOCOLATE.
SERVE IN CUT SLICES
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welcome to the boards chai
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thank you, Bratty
TACO MIX
½ C INSTANT MINCED ONION
5 TBSP CHILI POWDER
3 TBSP DRIED OREGANO
3 TBSP CORNSTARCH
2 TBSP DRIED BASIL
2 TBSP CRUSHED RED PEPPER FLAKES
2 TBSP GARLIC POWDER
USE 1 ½ TSP OR YOUR TASTE AMOUNT OF MIX FOR EACH POUND OF MEAT IN ANY RECIPE.
STORE IN AIR TIGHT CONTAINER.
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Pineapple Zucchini Bread
3 eggs, beaten
2 cups finely shredded zucchini
1 cup vegetable oil
1 (8-oz.) can crushed pineapple, drained
2 tsp. vanilla
3 cups flour (1-½ cup whole wheat + 1-½ all-purpose)
2 cups sugar
¾ tsp. nutmeg
1-½ tsp. cinnamon
1 tsp. salt
½ tsp. baking powder
2 TBSP baking soda
1 cup chopped nuts
1 cup chocolate chips OR raisins
Preheat oven to 350.
In mixing bowl, combine eggs, zucchini, oil, pineapple and vanilla. Combine dry ingredients and stir into egg mixture just until moistened. Fold in nuts and chocolate chips (or raisins).
Pour into two greased 4x8 inch loaf pans. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool before removing from pans to wire racks.
This can be lowered in calories by using Splenda instead of sugar, and using unsweetened pineapple/canned in its own juice, and using fewer nuts and raisins. ½ cup of unsweetened applesauce could also replace ½ of the oil.
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TEX MIX MOVIE MUNCHER
MIX
6 C UNSWEETENED CEREAL WITH
2 C CORN CHIPS
2 C PRETZELS
TOSS WITH ½ C MELTED BUTTER AND
1 PKG TACO SEASONING MIX
SPREAD ON A BAKING SHEET
BAKE AT 350 FOR 10 MINUTES, STIRRING ONCE AT THE 5 MINUTE MARK
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Think KFC
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nobody cooks in the summer time?
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oh yes...I does..grills steaks
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we do too but ummm we need NEW recipes....
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allrite...lol...heres one to use up fresh fresh tomatoes, i makes these alot
Bruschetta Recipe
INGREDIENTS:
· Ripe Tomatoes Sliced
· Extra Virgin Olive Oil
· Garlic Salt
· Pepperoni Slices*
· Freshly ground black pepper
· Chopped fresh or dryed basil
· Fresh Whole Milk Mozzarella cheese, cut into 1/4 slices
· Italian Seasoning
· Chopped Fresh Green Onions*
· Shredded Italian Blend Cheese
· French or Italian bread cut into 3/4 inch slices
· Fresh Grated Parmensan Cheese*
· *Optional
PREPARATION:
Place the bread on baking sheet; coat with olive oil and sprinkle Italian Seasoning place under broiler till toasted. Turn and repeat for other side.. Remove and cover with pepperoni, sliced mozzarella a few chopped onions and sprinkle with garlic salt and pepper return to broiler until cheese is melted. Remove and cover with sliced tomatoes sprinkle on basil and the Italian and Parmensan cheese and return under broiler till tomatoes slightly cooked and cheese melted.
I keep a bottle of good Olive Oil which with Italian seasonings I have added.
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ok you make it and we'll all be over to try it.........*nods a lot*
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MEXICAN BEEF DIP
1 lb hamburger
1 lb velveeta
8 oz can diced green chilies( i bought them allready diced in a tiny little can in the mexican food isle)
10 oz can diced tomatoes. (I used del monte fresh in a can.) But any brand will work
2 tsp worcestershire sacue
1 tsp chili powder
flour
Brown and drain meat. Sprinkle with a little flour. Add other ingredients.
Heat slowly. Serve with taco chips.
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SPICED HONEY CREAM CHEESE SPREAD
8 oz softened cream cheese
1/2 tsp vanilla
1/2 tsp cinnamon
2 tsp honey
Combine ingredients in blender, blend until smooth. Transfer to container
with lid. Cover and refrigerate for up to 1 week. Serve on toast or bagels.
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That sounds good.........yummmmmmmm
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Its very good lynn. Try them
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STICKIEST EVER CINNAMON BUNS
TOPPING FOR BUNS
½ C FLOUR
½ C MILK
½ C BUTTER
1 TSP VANILLA
1 C SUGAR
1 C ICING SUGAR
PLACE IN PAN ON STOVE AND BRING TO A BOIL. SIMMER FOR 1 MINUTE. TAKE OFF HEAT. ADD VANILLA. POUR INTO BOTTOM OF PANS YOU ARE USING FOR BUNS. SAVE ABOUT ½ TO POUR OVER BUNS.
BREAD
2 TBSP INSTANT YEAST
½ C SHORTENING OR MARGARINE
½ C SUGAR
1 ½ TSP SALT
2 C SCALDED MILK
7-8 C FLOUR
1 C RAISINS
2 EGGS, BEATEN
INSIDE BUNS
½ C BUTTER OR MARGARINE
2 C BROWN SUGAR
½ C CINNAMON OR TO TASTE
HEAT MILK AND MARGARINE UNTIL MELTED, POUR INTO LARGE BOWL, ADD SUGAR AND SALT, THEN BEATEN EGGS. ADD 1-2 C FLOUR. ADD DRY YEAST AND RASINS, COONTINUE ADDING FLOUR UNTIL YOU HAVE A STICKY, BUT WORKABLE DOUGH. KNEAD 2-5 MINUTES. PLACE IN GREASED BOWL. COVER AND LET RISE IN WARM AREA FOR ABOUT 1 HOUR.
AFTER DOUGH HAS DOUBLED, PUNCH DOWN AND ROLL INTO LARGE RECTANGLE, APPROXIMATELY ¼ INCH THICK. SPREAD EVENLY WITH
½ C BUTTER OVER SURFACE ALMOST TO EDGES. SPRINKLE WITH BROWN SUGAR AND GENEROUS AMOUNTS OF CINNAMON. STARTING WITH THE LONG EDGES OF RECTANGLE, ROLL TIGHTLY ALONG LENGTH. PINCH EDGE OF ROLL TO KEEP CONTENTS INSIDE. WITH A SHARP KNIFE, CUT PIECES ABOUT 1 INCH THICK. REMEMBER THEY WILL DOUBLE SO KEEP THEM IN PROPORTION TO THE PAN.
POUR REMAINDER OF GLAZE OVER PANNED BUNS.
LET RISE COVERED 1 HOUR, OR UNTIL LEVEL WITH TOP OF PAN. BAKE AT 350 FOR 20-30 MINUTES. WHEN DONE, INVERT ONTO PLATE IMMEDIATELY. A PIECE OF WAXED PAPER CAN ALSO BE USED.
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Oh yummm...
Peter..your Bruschetta Recipe looks great! Reminded me of an easier Tomato Salad I just made so I thought I'd share
Tomato Onion Salad
4 large tomatoes, sliced
2 med sweet onions, thinly sliced and separated into rings
1/4 cup olive oil
2 tbs red wine vinegar
2 tbs minced fresh parsley (I didn't grow any this summer..so used 1 tbs dried)
1 tsp salt
1 tsp Italian seasoning
1 tsp finely chopped onion
1/2 tsp sugar
1/4 tsp garlic powder
1/4 tsp pepper
Layer tomatoes and onions in a shallow serving dish. In a jar with a tight fitting lid, combine the remaining ingredients; shake well and drizzle over salad. Cover and refrigerate for at least 2 hours before serving. Yield: 6 servings.
pssstt Gina..are you going to share your gramma's chocolate zucchini bread? I'll have to try the pineapple one now
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Chicken and dumplings
Ingredients:
1 stewing chicken, about 5 pounds
2 tablespoons butter
2 tablespoons olive oil
4 cups water
1 rib celery, diced
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon dried thyme leaves
1 teaspoon dried parsley leaves
1 bay leaf
1 teaspoon seasoned salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour
.
Dumplings
.
1 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1 tablespoon shortening
1 tablespoon minced parsley
1 egg
3 tablespoons milk
Preparation:
In a Dutch oven or stock pot over medium heat, brown chicken on all sides in butter and olive oil mixture. Add water, celery, onion, garlic, thyme, parsley, bay leaf, salt, and pepper. Cover and bring to a boil; simmer for 2 to 3 hours, or until chicken is tender. Remove chicken; remove meat from bones and return meat to pot. Put flour in a cup; blend in enough cold water to make a smooth paste. Stir flour paste into hot stew, stirring until thickened.
Prepare dumpling batter:
Combine flour, baking powder, poultry seasoning and salt. Cut shortening into flour mixture; add 1 tablespoon minced parsley. In a separate bowl, whisk together egg and milk; add to dry mixture and stir with fork until well blended. Drop dumplings by teaspoonfuls onto chicken pieces. Cover and steam for 10 minutes, or until dumplings are fluffy and done inside.
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I've been wanting a good recipe for drop dumplings............thanks so much!!
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I thought I sent that to you a few summers back. If anyone is interetsed in that delicious recipe let me know. Its awesome
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OH YES Gina, you did send me your gramma's chocolate zucchini recipe a couple of summers ago...that's why I mentioned it. Figured it was yours to share...if anyone else is interested. *whispers* I figure anyone that grows zucchini is always interested in ways to use it...other than sending it to me as I didn't grow any this year....and guys and gals...Gina is right..it IS delicious and awesome!!
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Pizza Casserole
Ingredients:
2 pounds ground beef
1 (1.3 ounce) envelope
sloppy joe seasoning
2 (8.5 ounce) cans refrigerated
crescent roll dough
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 (14 ounce) can pizza sauce
DIRECTIONS:
Preheat oven to 350 degrees F
(175 degrees C).
Place the beef in a skillet over
medium heat. Mix in sloppy joe
seasoning. Cook until evenly brown.
Drain grease.
Press 1 can of refrigerated crescent
roll dough in the bottom of a
9x13 inch baking dish.
Layer with ground beef.
Sprinkle mozzarella cheese and Cheddar
cheese over beef. Spread evenly with
sauce. Top with remaining crescent
roll dough.
Bake 40 minutes in the preheated oven,
until top is golden brown.
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FRIED ICE CREAM
Yield: 4 servings
1 pt Vanilla ice cream OR
-other flavor
1/2 c Crushed cornflake OR
-cookie crumbs
1 ts Ground cinnamon
2 ts Sugar
1 Egg
Oil for deep frying
Honey
Whipped cream
Scoop out 4 to 5 balls of ice cream. Return to freezer. Mix cornflake
crumbs, cinnamon and sugar. Roll frozen ice cream balls in half of crumb
mixture and freeze again. Beat egg and dip coated balls in egg, then roll
again in remaining crumbs. Freeze until ready to use. (For thicker coating,
repeat dipping in egg and rolling in crumbs.) When ready to serve, heat oil
to 350F. Place 1 frozen ice cream ball in fryer basket or on perforated
spoon and lower into hot oil 1 minute. Immediately remove and place in
dessert dish. Drizzle with honey and top with dollop of whipped cream.
Continue to fry balls one at a time. Balls will be crunchy on outside and
just beginning to melt inside.
Makes 4 to 5 servings. Awesome !!!!!
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Banana Bake
1 3 oz. package cream cheese, softened
1/4 c. packed brown sugar
1/4 c. rum
3 tbsp. half and half
1/8 tsp. ground cinnamon
5 medium bananas
1 tbsp. butter or margerine
Place cream cheese, sugar, rum, half-and-half, and cinnamon in
blender container. Cover and blend on high speed until smooth,
30 seconds. Slice half the bananas into ungreased 1 quart
casserole. Dot with butter; spread with half the cheese
mixture. Slice the remaining bananas into casserole; spread
with remaining cheese mixture. Bake uncovered in 325 F oven
until hot and bubbly, 20 - 25 minutes
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Hey peg? You have my permission to print my grams recipe for the zucchini bread if you like. Its so delicious like a dessert.
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always a must for football games!
INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1 large can chili without beans (I use Gold Star or Skyline chili)
16 ounces shredded Cheddar cheese
1 package tortilla chips
Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with nacho tortilla chips or big scoop frito's.
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"Quick and easy way to cook turkey in the slow cooker. With only two ingredients, the only hard part is waiting."
Slow Cooker Turkey Breast (6 Servings)
1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix
Rinse the turkey breast and pat dry.
Cut off any excess skin, but leave the skin covering the breast.
Rub onion soup mix all over outside of the turkey and under the skin.
Place in a slow cooker.
Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.
Slow Cooker Turkey Breast (12 Servings)
2 (6 pound) bone-in turkey breast
2 (1 ounce) envelope dry onion soup mix
Rinse the turkey breast and pat dry.
Cut off any excess skin, but leave the skin covering the breast.
Rub onion soup mix all over outside of the turkey and under the skin.
Place in a slow cooker.
Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.
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Cherries in the Snow
Low Calorie Recipe
Ingredients:
One (8-ounce) tub fat-free cream cheese
1 cup sifted powdered sugar
1 (12-ounce) carton frozen reduced-calorie whipped topping, thawed
8 cups (1-inch) cubed angel food cake
One (20-ounce) can light cherry pie filling
Directions:
Beat cream cheese at medium speed of a mixer until smooth. Gradually add the sugar, beating until blended. Gently fold in whipped topping.
Place half of cake cubes in a large glass bowl; top with half of cheese mixture. Spread half of cherry filling over cheese mixture. Repeat layers with remaining cake cubes, cheese mixture, and cherry filling. Cover and chill.
Recipe makes eight servings.
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MMMMMMM.......Lynn this sounds really good. I must try it
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It is good Gina and so simple to make!
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Wine Cake
1 cup margarine
2 cups sugar
4 eggs
1 cup sherry wine (or any sweet wine can be substituted)
2 cups flour
2 teaspoons baking soda
2 cups chopped nuts (optional)
1/2 cup chopped maraschino cherry (optional)
1 cup raisins (optional)
Cream together sugar, margarine, and eggs. Add the remaining ingredients. Bake 1 hour or until done at 325 degrees in a loaf pan.
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Crock Pot Creamy Macaroni and Cheese
O.K..so I admit it. When this Paula Deen recipe was first offered to me I thought "who needs to cook Mac & Cheese for three hours in a crock pot?" But then I made it..it tasted good when I first put the hot cheese and the pre cooked hot macaroni together....tasted good when I tried it again while stirring after one hour cook time, and then two hours cook time..mmm and was good after three hours in the slow cooker. So..it'd be a great dish to take to a pitch in where the food sits out for awhile? I wouldn't know. Hubby and I polished the 12 servings off in three days. It tastes great re-heated as well. *blush*
Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
4 Tablespoons (1/2 stick) butter, cut into pieces
1/2 teaspoon salt
1 cup whole milk (o.k...I used 2%...gotta counter act the butter and sour cream somewhere right?)
1/2 teaspoon dry mustard
1/2 teaspoon pepper
Directions
Boil the macaroni in a 2-quart saucepan in plenty of water until tender, about 7 minutes.
Drain.
In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well.
Then add the drained macaroni and stir again.
Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Yield: 12 servings
Prep time: 7 minutes
Cook time: 3 hours
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Does anyone have an easy microwave recipe for carmel corn?
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Ummm... I never actually tried Microwave caramel corn Lynn...but... I know how to google. This one sounded good to me?
MICROWAVE CARAMEL CORN
3 qts. popped popcorn (2/3 - 1 c. unpopped)
1/2 c. butter
1 c. brown sugar
1/4 c. light Karo syrup
1 tsp. baking soda
Microwave butter, brown sugar and syrup in a 1 3/4 quart bowl on High for 5 minutes. Stir 1/2 way through. After the 5 minutes, stir in baking soda. Microwave for 1 1/2 minutes more. Put popped popcorn in a large paper bag. Pour mixture over the popcorn. Shake well. Place bag in the microwave on High for 1 minute. Pour caramel corn into a bowl or onto a tray. Allow to cool. Break apart. Enjoy.
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Pumpkin Pie
1 cup packed light brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups fresh Pumpkin Puree or canned
3 large eggs, lightly beaten, plus
1 egg for glaze
1 1/2 cups evaporated milk
1 tablespoon heavy cream
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.
Bake for 10 minutes. Reduce heat to 350 degrees F, and continue baking for 30 minutes more. Cool on a wire rack.
Pumpkin Fritters
1 1/2 cups canned pumpkin
2 large eggs
1/2 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1 teaspoon kosher salt
3/4 cup grated Grana Padano or Parmigiano-Reggiano
1/4 cup finely chopped fresh flat-leaf parsley
Finely ground black pepper, to taste
Olive oil, for frying
Place the pumpkin puree in a medium bowl. Lightly beat the eggs with a fork and stir them into the pumpkin with a wooden spoon or spatula. In another bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the puree mixture, along with the grated cheese, the parsley, and a pinch of black pepper. Use the wooden spoon or a fork to combine all the ingredients into a light batter; be careful not to overmix it.
Heat 1/2 inch olive oil in a heavy saute pan. Drop heaping tablespoons of the batter into the oil, flattening them slightly and turning them when they are golden brown. Fry in batches, cooking for about 2 minutes per side.
Drain the fritters on paper towels and serve hot.
Happy Thanksgiving
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Thanks Carol, that's almost like the one I tried. If you like Carmel corn, microwave carmel corn is delicious!!! Just make sure you let it dry enough so it's not chewy. So quick and easy!! Makes nice
gifts for Christmas too.
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Now that I think about it Lynn....I remember my mom making "popcorn balls" i.e. Carmel corn when I was younger...umm..long time ago. I believe we opened Carmel candies and melted them on the stove...the kind of candies that you make carmel apples with. I wonder if there is a recipe on the package? ??? I remember it was a mess making them into balls, but fun. It was for my 8th birthday party. She invited my friends to come dressed as Hobos/clowns. She made peanut butter & Jelly sandwitches and we all made the popcorn balls in her large kitchen. Then she gave us red bandanas to wrap our lunch in, tied it to a stick. She loaded us into the station wagon and took us to a park to have a picnic. It was a memorable (and cheap) birthday that brings back happy memories.
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Crock Pot
SWISS CHICKEN CASSEROLE
* 6 chicken breasts, boneless and skinless
* 6 slices Swiss cheese
* 1 can cream of mushroom soup
* 1/4 cup milk
* 2 cups stuffing mix
* 1/2 cup butter or margarine, melted
Lightly grease Crock Pot or spray with cooking spray.
Place chicken breasts in pot. Top with cheese.
Combine soup and milk, stirring well.
Spoon over cheese; sprinkle with stuffing mix.
Drizzle melted butter over stuffing mix.
Cook on low 8 to 10 hours or high 4 to 6 hours.
Serves 6.
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This is great for any holiday. Or any time at all. We just made it for the party tonight. Try it. Its great.
KAHLUA TRIFLE DESSERT;
1 pkg. Duncan Hines devils food cake, baked according to directions
1 larger box of chocolate instant pudding mix
1 3/4 cups cold whole milk
3/4 cup Kahlua
2 medium size cool whips
Bake the cake mix according to box directions in any size pan you want. For the pudding......mix the cold milk, pudding mix, and kahlua together;
and let it set. Mix it real good till thickened, and set in fridge.
For the layered look: Take the cake and pull it apart in little pieces, bite size., and put some on the bottom of a bowl or dish. Then, add some pudding to cover the cake. Then add some cool whip. Keep repeating over and over until dish is filled. If you want, (we do it) add slivered chocolate bar and a few maraschino cheries on top. This is optional and up to you. Let it sit in the fride overnight
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this recipe is great for get togethers and soooo easy and delicious. You can buy the crabmeat in the deli, or in the can. Deli is best in the plastic bowl.
Crab Puffs
Vegetable oil, for frying
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/2 lb. crabmeat
Heat cooking oil to 375 degrees. Mix dry ingredients. In separate bowl, beat
the egg and add milk and crabmeat. Stir into flour mixture. Mix well. Drop
mixture from spoon into hot oil, and fry until delicately browned.
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Corn Fritters
2 cups freshly grated creamed corn
2 eggs, lightly beaten
4 heaping tablespoons flour
1 teaspoon baking powder
1 teaspoon salt
Freshly ground black pepper
Mix all ingredients together. Drop the batter by generous tablespoons into a
very lightly greased nonstick pan. Cook like pancakes, about 1 minute on each
side, turning once when lightly browned. Serve with barbecued spareribs,
salsa and sour cream, maple syrup or honey. Yield: 2 dozen fritters
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Hungarian Goulash
2 pounds stew meat -- cut in 1" cubes
1 large onion -- sliced
1 clove garlic -- minced
1/2 cup catsup
2 tablespoons worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon dry mustard
1 cup water
1/2 cup flour
Place meat in crockpot; cover with sliced onion. Combine garlic, catsup,
Worcestershire sauce, sugar, salt, paprika, and mustard. Stir in water. Pour
over meat. Cover and cook on low for 9 to 10 hours. Turn control to high.
Dissolve flour in small amount of cold water; stir into meat mixture. Cook
on high 10 to 15 minutes or until slightly thickened. Serve goulash over
noodles or rice. Serves 6
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That really sounds good Gina. I plan on trying it. Thanks.
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Chesapeake Bay Blue Crabcakes
Ingredients
2 pounds blue crab, picked
1/3 cup mayonnaise
1 1/2 tablespoons Dijon mustard
2-3 extra- large eggs
2 tablespoons lemon juice
1 teaspoon McCormick® OLD BAY® Seasoning
1/2 cup bread crumbs, soft
2 teaspoons prepared horseradish
2 tablespoons green onions, finely chopped
1 teaspoon lemon zest
1 pinch cayenne pepper
salt and pepper, to taste
flour
clarified butter* or peanut oil, for saute
Directions
Combine all ingredients except crabmeat. Taste and adjust seasoning. Gently fold into crabmeat. Portion into 3 ½-ounce cakes. Lightly flour, saute in clarified butter or peanut oil. Serve immediately.
* To clarify butter, place the butter in a heatproof glass measuring cup and let melt slowly in a 200 degree oven. Do not stir the butter. Pour off the clear, golden liquid on top, leaving the white milky substance at the bottom. The clear liquid is clarified butter.
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Chocolate zucchini bread.
This is awesome. Like a dessert
3 eggs 1 cup vegetable oil 2 cups sugar 1 tbl vanilla
1/2 cup cocoa 1 tsp salt 1 tsp cinnamon 1 tsp baking soda 2 1/2 cups flour 1/4 tsp baking powder 2 cups zucchini, peeled & shred (about 1 medium sized) In mixing bowl: beat eggs, oil, sugar, and vanilla. Stir in zucchini. Combine dry ingredients-add to zucchini mixture & mix well. Pour into 2 greased loaf pans. Bake in 350 degree oven for 1 hour or until bread tests done. (makes 2 loaves)
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I made Gina's Crock Pot Swiss Chicken Casserole over the weekend & it was fantastic. Thanks for the receipe Gina....*s*
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You are very welcome. All of these recipes are from my grandmothers cookbook and some from my moms. Try the crab puffs....mmmmmmmmmm
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I will. They sound good.......yum
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Does anyone have a good cutout cookie recipe? I want something really tastey for a bake sale........
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Easter Candies Recipes
Easter Egg Candies, Easter Bunnies on a Stick, Chocolate Easter Bunny Cottontails, Chocolate Covered Easter Eggs , Chocolate Hay Stacks, and Easter Pecan Pralines
Easter Egg Candies
1 lb Confectioners sugar
2 tb Water
1 tb Light corn syrup
1 tb Butter; softened
1 ts Vanilla
1/4 ts Salt
1/4 ts Almond extract
1 pn Cream of tartar
1 1/3 c Flaked coconut
Chocolate Coating:
8 Squares semi-sweet chocolate
Combine sugar, water, corn syrup, butter and vanilla. Add the salt, almond extract and cream of tartar. Add the coconut. Shape into easter eggs.Melt the chocolate in a double boiler over low heat. Cool and then frost the eggs. Easter Bunnies on a Stick
1 lb Chocolate coating
1 lb White coating Or any color
1 Taffy molds
1 Sticks
1 Taffy covers
You can also buy your molds and sticks, and sleeves of plastic to put over the taffy at a candy supply store. Melt the coatings. I use a electric fry pan with water on low and use small stainless steel or glass bowls to melt different color coatings and of course the chocolate. Just fill the molds, put in stick and roll it to coat it and set it in the coating. I place in the frezzer for a minute or two to make them nice and shiny. When they set to room temperature, I place in the plastic sleeve. I usually take to our Easter Family Dinner for all the little children from there great Aunt<G> Chocolate Easter Bunny Cottontails
4 lg Egg whites; about 1/2 cup
2 1/2 c Coconut;unsweetened ,shredded
1/2 c Sugar, brown; packed
1/2 c Pecans; finely chopped
1 ts Vanilla
8 oz Chocolate, semisweet
Beat egg whites until frothy. Stir in coconut, sugar, pecans, and vanilla. Wet your hands and shape mixture into small eggs . Place eggs on greased baking pan. Bake at 325F for 10-12 minutes, until lighly browned. Loosen with spatula immediately. Let cool completely. Melt the chocolate in microwave or over double boiler. Cool slightly. Dip eggs one at a time, using a fork, spoon, or toothpick (reheat chocolate if it cools too much before you finish) When coating has set, store eggs in the fridge.
Chocolate Covered Easter Eggs
1/4 c Butter or margarine
5 1/4 oz Pkg. chocolate pudding
1/2 c Milk
1 lb Powdered sugar
1 ts Vanilla
1 c Walnuts;chopped
5 Squares unsweetened chocolate, melted and cooled
20 Miniature marshmellows
Assorted colored sugars
Melt butter in a 3 qt. saucepan. Stir in pudding mix; blend until smooth.Gradually stir in milk. Cook over med. heat, stirring constantly, until mixture is very thick and starts to boil. Cook until mixture leaves the sides of the pan. Remove from heat. Stir in powdered sugar and vanilla. Mix until smooth. Stir in walnuts. Cool until mixture is stiff enough to hold its shape. Shape mixture into 12 eggs, using about 2 T. for each. Place on waxed paper-lined baking sheet. Refrigerate for 30 min. Dip each egg in cooled chocolate. Place on a cooling rack over waxed paper. Arrange marshmallow flowers over eggs (be sure to place the marshmallow on the eggs before the chocolate sets) Marshmallow Flowers:
Cut mini marshmellows in thirds crosswise. Dip cut side of each piece in colored sugar. Arrange 5 pieces, sugared side up, on each egg to resemble flowers. Store in the fridge.
Chocolate Hay Stacks
6 oz Pkg. chocolate chips
6 oz Pkg. butterscotch chips
2 ts Peanut butter
1 c Cashew nuts
4 1/2 c Crunchy Chinese noodles
In heavy pan, stir chocolate butterscotch chips, peanut butter, and cashews over low heat until melted. Remove from heat and add noodles. Drop by teaspoons on waxed paper. Let cool. Easter Pecan Pralines
2 c Heavy cream
4 c Raw or brown sugar
1 ts Vanilla
2 c Pecan halves
2 tb Butter
Generously butter a medium saucepan. Pour in the cream and place over high heat. When it begins to boil, add the sugar and stir rapidly until it dissolves. Then stir in the vanilla and pecans and continue to cook over medium heat, stirring frequently, until the mixture reaches the soft-ball stage (236F on the candy thermometer) . Remove from heat and quickly beat in the butter. The candy should lose its glossy color and become very cloudy. Lay out a long strip of waxed paper on a work surface. Moisten it with a damp towel. Drop good-sized spoonfuls of the hot praline mixture onto the waxed paper, stirring the mixture occasionally as you go along to keep it well combined. Remove the pralines from the paper before they have cooled completely or they'll be hard to remove. Store in tightly sealed containers, with layers of waxed paper in between.
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Thanks for the candy receipes, Gina. I made the haystacks last nite & making the others tomorrow.
Hippie
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Great !! I hope you like them. Have a Happy Easter Hippie.
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All the candy was good. I had a very nice easter, Gina, & I hope you did, too.
I made the Swiss Chicken Casserole again. My family loves it.
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COOKBOOK..PDF
http://f1.grp.yahoofs.com/v1/wMjwSffkslhEMMa0CMMM3wZMsipZRFh5vlvm54LPXpW3TfjrD2j9rsx2SwDGMuFEdJBnmqgAFFeFNSed1AigkmsuQTfdtLU/cookbook.pdf
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CHOCOLATE SCONES
2 1/4 cups flour
3 tbs cocoa powder
1/2 cup + 2 tbs sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
10 tbs unsalted butter, cut into small pieces
5 oz semisweet chocolate, chopped
1 large egg + 1 large egg yolk
1/2 cup + 2 tbs heavy cream
Sanding sugar, for sprinkling
Line baking sheet with parchment paper. In bowl, whisk together first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Fold in chocolate. In separate bowl, whisk together whole egg and 1/2 cup plus 1 tbs cream. Fold egg mixture into flour mixture until dough comes together. Turn out dough onto floured surface, pat into 18x3" rectangle 1" thick. Cut rectangle into six 3" squares. Place squares on baking sheet. Cover with plastic wrap, freeze until dough is firm, 1 hour or overnight. (Heat oven to 375 degrees). In bowl, beat egg yolk with remaining cream, brush over scones. Sprinkle with sanding sugar. Bake 30 min. or until sugar turns golden or cake is done. Transfer to cool or serve warm. MAKES 6 SERVINGS OF SCONES.*
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Gina, I tried to go to the cookbook site and it said nothing was there. *S* I even copied and pasted after it didn't take me there.
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Gina, I had the same problem as Lynn.
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hmmm. Thats so weird. It worked for me before when it was sent to me but now it isnt working for me either. So sorry ladies.
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Ooey Gooey Butter Bars
1 pkg. yellow cake mix
1/2 cup butter or margarine, melted
1/2 cup chopped nuts
3 eggs, divided
1 cup coconut
1 pkg. (8 oz.) cream cheese
1 pkg. (1 lb.) confectioners' sugar
1 1/2 tsp. vanilla
Heat oven to 350º
Mix cake mix, melted butter and 1 egg.
Press this mixture into an oblong baking pan.
Add a layer of coconut and chopped nuts.
Mix cream cheese, 2 eggs, confectioners' sugar and vanilla.
Spread over coconut and nuts.
Bake for 35 minutes at 350º.
Cool and cut into small squares.
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You seem to have the most delicious recipes, Gina. I don't care for coconut but even that one sounded good. Keep em coming.........I love trying new recipes. Thanks
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I will look in my grams personal recipe box soon
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Marshmallow Krispy Korn
8 cups popped popcorn
1 cup puffed rice cereal
3 tablespoons butter
1 7 -ounce jar marshmallow cream
Combine popcorn and cereal in large greased bowl.
Melt butter in medium saucepan over low heat. Remove from heat. Stir in marshmallow cream.
Pour over popcorn mixture. Stir to coat evenly. Press mixture into greased 9-inch square baking pan. Refrigerate until firm, about 4 hours. Cut into bars.
Eat as one big square, if it makes you feel less guilty.
Yield: About 18 bars.
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Pot of Gold Dessert
12 servings
1 (4-serving size) package strawberry-flavored gelatin
1 (4-serving size) package orange-flavored gelatin
3 cups boiling water, divided
1 cup cold water, divided
1 (4-serving size) package lemon-flavored gelatin
1/4 cup sugar
1/2 cup orange juice
1 (8-ounce) can pineapple tidbits, drained
1 (8-ounce) container frozen whipped topping, thawed
Prepare the strawberry and orange gelatins separately by dissolving each in
1 cup boiling water; stir until completely dissolved. Add 1/2 cup cold water
to each then pour each into an 8-inch square pan.
Chill about 1-1/2 hours, or until firm, then cut into 1-inch cubes. Cover
and set aside in the refrigerator.
Dissolve lemon gelatin and sugar in 1 cup boiling water and stir in orange
juice; chill until slightly thickened (about 30 minutes). Stir in pineapple
tidbits and whipped topping; mix well. Fold in gelatin cubes and pour into a
10-inch tube pan. Chill 6 to 8 hours, or until firm.
When ready to serve, dip tube pan three-quarters of the way up the sides in hot water for 10 seconds and invert quickly over a serving plate that is larger than the pan. Gently shake to loosen the dessert from the pan. Cut into 1/2-inch slice
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What a cool way to make A CAKE
THE 5 MINUTE CHOCOLATE CAKE FOR ONE PERSON.......HOW NEAT
5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well...
Add the chocolate chips (if using) and vanilla extract, and mix again..
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
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7 up chicken marinade
1 cup soy sauce
1 cup oil
1 tsp horseradish
1 tsp garlic salt
24 oz 7 up or sprite
boneless, skinless chicken pieces
Mix marinade ingredients together. Add chicken and marinade for at least
7 hours. Cook over grill. Also good with beef.
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Ingredients:
1 large package chocolate pudding mix
3 cups milk
1 box chocolate cake mix
2 cups chocolate chips
Directions:
Prepare pudding mix according to package directions. Mix in dry chocolate cake mix and chocolate chips. Stir well. Spread onto lightly greased cookie sheet. Bake at 350 degrees for 35 minutes or until a knife inserted into the middle of the brownies comes out clean. Sprinkle with powdered sugar, if desired.
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SANGRIA
de with red wine and fruit, this drink will have your guests hanging out at the punch bowl.
Ingredients
One 1-1/2 liter bottle of dry red wine
One orange
One lemon
One lime
One bottle maraschino cherries
1 liter club soda
1 tablespoon white sugar
Preparation
1. Slice orange, lemon, and lime into thin rounds.
2. Pour red wine into punch bowl; add fruit.
3. Add sugar; mix well.
4. Refrigerate for at least two hours; overnight is preferable.
5. Add club soda before serving.
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Orange Julius Drink
Ingredients:
4 oz orange juice
1/2 oz Amaretto
1/2 oz rum
Crushed ice
Whipped cream (use liberally)
Grenadine.
Directions:
Combine in a blender; blend until smooth. Serve over crushed ice garnished with an orange slice
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Buttered Beer.......for you Harry potter fans
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 3 minutes
Yield: 2 servings
1/4 cup sweetened condensed milk
1/4 cup butterscotch topping
2 tablespoons whipped butter, room temperature
1 1/2 cups vanilla cream soda
Combine condensed milk, butterscotch topping, and butter in a glass heatproof measuring cup. Heat in microwave for 1 minute. Remove and stir until butter has melted and incorporated into mixture. Meanwhile heat cream soda in another heatproof measuring cup for 1 minute 30 seconds.
Divide butterscotch mixture between 2 (10 to 12-ounce) mugs. Fill mugs with heated cream soda and stir thoroughly. Serve garnished with an old-fashioned butterscotch candy stick.
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This creamy frosty drink is a great way to get your fruit in for the day.
Ingredients
• 1/2 cup fat free milk
• 8 pineapple chunks
• 1/3 cup ice cubes
• 1 packet No Sugar Added Vanilla Crème NESTLÉ® CARNATION® INSTANT BREAKFAST
• 1/2 banana
• 1 tablespoon pineapple juice
Directions
PLACE milk, pineapple, ice, Carnation Instant Breakfast, banana and pineapple juice in blender; cover.
Blend until smooth.
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Strawberry Bread
Ingredients:
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, beaten
3/4 cups wesson or crisco oil
1 cup sugar
1 cups fresh strawberries, hulled and quartered
3/4 cups chopped pistachio nuts
Directions:
Preheat the oven to 350° F. Spray a 9- x-5- x 3-inch loaf pan with butter flavored cooking spray and dust with flour. Tap out excess.
In a large bowl, sift together the flour, baking soda, salt, and cinnamon. In a separate large bowl, whisk together the eggs, oil, and sugar. Fold in the strawberries and pistachios. Transfer the batter to the prepared pan and smooth the top. Bake for 55 to 60 minutes, or until a skewer inserted into the center comes out clean. Cool in pan for 10 minutes, and then invert on to a wire rack and let cool completely before slicing (or wrap in foil and store at room temperature). Makes 1 loaf
Note: You can cut the berries as small as you wish actually.
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My family makes these a lot during summertime. We have a gas grill but its better on a charcoal grill. But its good either way.
6 Fresh bratwursts
1 12-ounce can beer (not dark beer)
1 medium onion, Chopped
6 Peppercorns
4 whole Cloves
6 Hard Rolls
DIRECTIONS:
Place bratwursts, beer, onion, peppercorns, and cloves in
a 3-quart saucepan. Simmer for 20 minutes. Drain. Grill
bratwursts 2 to 5 inches from charcoal about 10 minutes,
until browned. Sprinkle with water to form a crisp skin.
Serve in hard rolls with coarse grain mustard. serves 6. Make as much as you want and enjoy
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My grams deviled eggs
I thought oyu might like this. The kids will love them just for snackies. And so easy to make. First of all, make sure you boild the eggs the way I say or they will have green inside them.
How to hard boild the eggs. Put the amount of eggs in cold water. Don't leave the room because the minute the water begins to boild rapidly, take the pot completely off the stove. Then tightly cover the pot with a tight lid or a large dish. Let sit in the water for 25 minutes. Then take rinse in cold water
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this makes 12. So all you have to do is double to make more. Just do the math right is all.
6 hard boiled eggs. Use large, or ex large. never use small or medium
3 TBSP. Hellmanns real mayo
2 tsp. dried mustard. This comes in a yellow can in seasoning isle
2 tsp lemon juice. Can be fresh or kind you buy all squeezed
1 1/4 tsp. worcestershire sauce
1/4 tsp salt
1/8 tsp pepper
parsley (optional) I dont use it
paprika U use just a few sprinkles, dont overdo it
Its best to mix this all up and refrigerate for a couple hours first. Then mix up again before filling eggs. Cover it up tho
Cut eggs in half lengthwise. Just remix the yolk mixture and add it to the eggs. Sprinkle with paprika
Cut eggs in half lengthwise.
you can double or triple this recipe for larger crowds. This is my grams recipe and she has always gotten rave reviews. refrigerate after making for a while before serving.
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Do any of you still have a recipe called Killer Shrimp? It was posted by one of you at another chatsites recipe forum way back. I had copied it but lost it somehow and I am hoping opne of you have it and will post?