Printable Recipe
I've increased the spices in this bread, and now it is nice and spicy. Makes one loaf.
1 cup sugar
1/2 cup oil
2 eggs
3 tbsp milk
1 1/4 cups applesauce
2 cups flour
1 tsp baking soda
1/2 tsp baking pwd
1/4 tsp salt
2 tsp cinnamon
1 1/4 tsp nutmeg
1 tsp allspice
1/4 tsp ground cloves
Topping (optional)
3/4 cup chpd pecans
1/4 cup brown sugar
1/2 tsp cinnamon
Mix together the sugar and oil. Beat in the eggs, milk and applesauce. In a separate bowl, combine the flour, soda, baking pwd, salt, cinnamon, nutmeg, allspice and cloves. Stir into the creamed mixture and mix well. If desired, stir in 1/2 cup of the pecans. Spread in a well-greased loaf pan. Combine the pecans, brown sugar and cinnamon and sprinkle over the batter. Bake 350 degrees for one hour, or until a toothpick inserted in the center comes out clean.
Wednesday, October 21, 2009
Oven Fried Chicken
Printable Recipe
This chicken is very good!
one family-pack chicken, cut up
1 cup flour
1 tsp salt
1 tsp paprika
1/2 tsp celery salt
1/4 tsp black pepper
In a large bowl, combine the flour, salt, paprika, celery salt and pepper. Coat the chicken pieces in seasoned flour and brown in a heavy skillet in a little oil. Plcae browned chicken in a greased
9 x 13" pan.
2 tbsp butter, melted
2 tbsp milk or chicken broth
Combine the butter and milk and pour over the chicken in the pan. Bake 350 degrees for 30 - 40 minutes, or until chicken is done. Turn once halfway through cooking time to crisp evenly. Spoon juices over chicken a few times during baking. If desired, add additional broth or milk to the pan, during baking.
This chicken is very good!
one family-pack chicken, cut up
1 cup flour
1 tsp salt
1 tsp paprika
1/2 tsp celery salt
1/4 tsp black pepper
In a large bowl, combine the flour, salt, paprika, celery salt and pepper. Coat the chicken pieces in seasoned flour and brown in a heavy skillet in a little oil. Plcae browned chicken in a greased
9 x 13" pan.
2 tbsp butter, melted
2 tbsp milk or chicken broth
Combine the butter and milk and pour over the chicken in the pan. Bake 350 degrees for 30 - 40 minutes, or until chicken is done. Turn once halfway through cooking time to crisp evenly. Spoon juices over chicken a few times during baking. If desired, add additional broth or milk to the pan, during baking.
Tuesday, October 20, 2009
Cinnamon Candied Popcorn
Printable Recipe
I found this recipe at Taste of Home and I often make it at Christmas time to give away as gifts. It is easy to make, and is very good. Just be sure that there are no unpopped kernals in the popcorn, or you could break a tooth biting into it! It actually stays somewhat soft, but you still want to be careful.
8 quarts popped popcorn
1 cup butter
1/2 cup light corn syrup
1 (9-oz) pkg red hot cinnamon candies*
Place popcorn in a large bowl, making sure there are no unpopped kernals in there. Set aside.
In a saucepan, combine the butter, corn syrup and candies. Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Pour over the popcorn and mix until as thoroughly coated as you can get it. Spread into 2 greased jelly roll pans and bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from oven and spread popcorn out onto waxed paper to cool. Break apart and store in airtight containers or plastic bags.
*In case you don't know what these are, click on the link above. You should be able to find them in the candy aisle at the grocery store. If you can't find them there, check the baking aisle.
I found this recipe at Taste of Home and I often make it at Christmas time to give away as gifts. It is easy to make, and is very good. Just be sure that there are no unpopped kernals in the popcorn, or you could break a tooth biting into it! It actually stays somewhat soft, but you still want to be careful.
8 quarts popped popcorn
1 cup butter
1/2 cup light corn syrup
1 (9-oz) pkg red hot cinnamon candies*
Place popcorn in a large bowl, making sure there are no unpopped kernals in there. Set aside.
In a saucepan, combine the butter, corn syrup and candies. Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Pour over the popcorn and mix until as thoroughly coated as you can get it. Spread into 2 greased jelly roll pans and bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from oven and spread popcorn out onto waxed paper to cool. Break apart and store in airtight containers or plastic bags.
*In case you don't know what these are, click on the link above. You should be able to find them in the candy aisle at the grocery store. If you can't find them there, check the baking aisle.
Spicy Chicken Chow Mein
Printable Recipe
This can be made either in the crock pot or the stove top. It is very good. I will give the original recipe, and mark the changes I make in parentheses. I will give the stove top directions at the end. Be sure to read my notes at the end, too.
For the Crock Pot
1 tbsp vegetable oil
1 1/2 pounds boneless, skinless chicken breasts, about 3
4 carrots, thinly sliced (sometimes I use the prepackaged shredded carrots and add just a minute or so before serving - just long enough to heat through)
4 green onions, thinly sliced (sometimes I use regular onions, chpd)
3 stalks celery, thinly sliced
I add one chpd green bell pepper, though surprisingly, the original recipe didn't call for it
1 cup Swanson's low sodium chicken broth (I use 4 cups, which is 2 cans of the broth)
1 tbsp sugar (I use 2 tbsp)
1/3 cup soy sauce
1/4 tsp red pepper flakes
1/4 tsp ground ginger
1 (16-oz) can bean sprouts, drained
1 (8-oz) can water chestnuts, drained
1/4 cup cornstarch (I use between 5-6 tbsp)
1/4 cup water (I use between 5-6 tbsp)
In a large skillet, heat oil and brown the chicken pieces, in small batches, until meat is white. Place the chicken in a greased crock pot and add the remaining ingredients, except for the cornstarch and water. Stir to combine, cover, and cook on LOW for 6-8 hours. In a small bowl, combine the cornstarch and water and cook until thickened, about 15-30 minutes. If using shredded, instead of chpd carrots, add them about 10-15 minutes before the end of cooking time. Serve chow mein over rice and chow mein noodles.
NOTES: You don't have to add this if you don't want to... I just like this spicier than the original recipe. At the end of cooking time, and before adding the cornstarch/water, I add an additional:
1 tbsp sugar
1/4 tsp ground ginger
1 tbsp soy sauce
Then after it has thickened, I find the cornstarch/water mixture dilutes the flavors somewhat, so to kick it up and to have those flavors stand out all the more, I will add, to taste, additional:
sugar
ground ginger
soy sauce
red pepper flakes
I don't add a whole lot of it, I just lightly sprinkle it in, but it is totally up to you and your own tastes, whether you want to add all of the additional seasonings & sauces.
For the Stove Top
Brown the chicken as noted above, and drain the oil. Add the broth, onion, carrots (if using chpd carrots - otherwise, if using the shredded carrots, add them a few minutes before the end of cooking time), soy sauce, sugar, ginger, red pepper flakes, bean sprouts, and water chestnuts. Bring to a boil and turn down heat. Cover and simmer for about 10-12 minutes. Add the green pepper and celery and cook for another 5 minutes, or until vegetables are tender-crisp. Thicken with the cornstarch/water mixture and bring to a boil again. See my notes at the end of the recipe and follow, if you feel it needs more flavor.
This can be made either in the crock pot or the stove top. It is very good. I will give the original recipe, and mark the changes I make in parentheses. I will give the stove top directions at the end. Be sure to read my notes at the end, too.
For the Crock Pot
1 tbsp vegetable oil
1 1/2 pounds boneless, skinless chicken breasts, about 3
4 carrots, thinly sliced (sometimes I use the prepackaged shredded carrots and add just a minute or so before serving - just long enough to heat through)
4 green onions, thinly sliced (sometimes I use regular onions, chpd)
3 stalks celery, thinly sliced
I add one chpd green bell pepper, though surprisingly, the original recipe didn't call for it
1 cup Swanson's low sodium chicken broth (I use 4 cups, which is 2 cans of the broth)
1 tbsp sugar (I use 2 tbsp)
1/3 cup soy sauce
1/4 tsp red pepper flakes
1/4 tsp ground ginger
1 (16-oz) can bean sprouts, drained
1 (8-oz) can water chestnuts, drained
1/4 cup cornstarch (I use between 5-6 tbsp)
1/4 cup water (I use between 5-6 tbsp)
In a large skillet, heat oil and brown the chicken pieces, in small batches, until meat is white. Place the chicken in a greased crock pot and add the remaining ingredients, except for the cornstarch and water. Stir to combine, cover, and cook on LOW for 6-8 hours. In a small bowl, combine the cornstarch and water and cook until thickened, about 15-30 minutes. If using shredded, instead of chpd carrots, add them about 10-15 minutes before the end of cooking time. Serve chow mein over rice and chow mein noodles.
NOTES: You don't have to add this if you don't want to... I just like this spicier than the original recipe. At the end of cooking time, and before adding the cornstarch/water, I add an additional:
1 tbsp sugar
1/4 tsp ground ginger
1 tbsp soy sauce
Then after it has thickened, I find the cornstarch/water mixture dilutes the flavors somewhat, so to kick it up and to have those flavors stand out all the more, I will add, to taste, additional:
sugar
ground ginger
soy sauce
red pepper flakes
I don't add a whole lot of it, I just lightly sprinkle it in, but it is totally up to you and your own tastes, whether you want to add all of the additional seasonings & sauces.
For the Stove Top
Brown the chicken as noted above, and drain the oil. Add the broth, onion, carrots (if using chpd carrots - otherwise, if using the shredded carrots, add them a few minutes before the end of cooking time), soy sauce, sugar, ginger, red pepper flakes, bean sprouts, and water chestnuts. Bring to a boil and turn down heat. Cover and simmer for about 10-12 minutes. Add the green pepper and celery and cook for another 5 minutes, or until vegetables are tender-crisp. Thicken with the cornstarch/water mixture and bring to a boil again. See my notes at the end of the recipe and follow, if you feel it needs more flavor.
Herb-Rubbed Sirloin Tip Roast
Printable Recipe
I found this on AllRecipes.com. It is very good. The larger the roast, the longer it will need to bake, so plan accordingly. I'm going to guess you bake a roast like this at 350 degrees for 20 minutes per pound.
1 tbsp plus 1 tsp paprika
1 tbsp kosher salt
1 tsp garlic pwd
1/2 tsp onion pwd
1/2 tsp black pepper
1/2 tsp cayenne pepper (red pepper)
1/2 tsp dried oregano leaves
1/2 tsp dried thyme leaves
2 tbsp olive oil
1 (3 pound) sirloin tip roast
Let roast sit at room temperature for about 30 minutes, or long enough to take the chill off. In a small bowl, combine all of the seasonings with the olive oil. Allow mixture to sit for 15 minutes. Place the roast on a sheet of waxed paper and rub in the mixture on all sides. Line a cookie sheet with aluminum foil, or place the roast on a meat rack. Bake at 350 degrees for 1 hour, or until a meat thermometer registers 145 degrees. Let sit for 15 minutes before slicing.
I found this on AllRecipes.com. It is very good. The larger the roast, the longer it will need to bake, so plan accordingly. I'm going to guess you bake a roast like this at 350 degrees for 20 minutes per pound.
1 tbsp plus 1 tsp paprika
1 tbsp kosher salt
1 tsp garlic pwd
1/2 tsp onion pwd
1/2 tsp black pepper
1/2 tsp cayenne pepper (red pepper)
1/2 tsp dried oregano leaves
1/2 tsp dried thyme leaves
2 tbsp olive oil
1 (3 pound) sirloin tip roast
Let roast sit at room temperature for about 30 minutes, or long enough to take the chill off. In a small bowl, combine all of the seasonings with the olive oil. Allow mixture to sit for 15 minutes. Place the roast on a sheet of waxed paper and rub in the mixture on all sides. Line a cookie sheet with aluminum foil, or place the roast on a meat rack. Bake at 350 degrees for 1 hour, or until a meat thermometer registers 145 degrees. Let sit for 15 minutes before slicing.
Fruit Dip
Printable Recipe
Very Good!
1(8-oz) pkg cream cheese, softened
1(7-oz) jar marshmallow creme
Mix together with an electric mixer, beating until well combined. Serve with any fruit that you want. It is excellent with apples, bananas, grapes and strawberries.
Very Good!
1(8-oz) pkg cream cheese, softened
1(7-oz) jar marshmallow creme
Mix together with an electric mixer, beating until well combined. Serve with any fruit that you want. It is excellent with apples, bananas, grapes and strawberries.
Apple Dip
Printable Recipe
Very good!
1 (8-oz) pkg cream cheese, softened
1/2 cup brown sugar
1 tbsp vanilla extract
Mix together with an electric mixer until well combined. Serve with apples.
Very good!
1 (8-oz) pkg cream cheese, softened
1/2 cup brown sugar
1 tbsp vanilla extract
Mix together with an electric mixer until well combined. Serve with apples.
Vegetable Beef Soup
Printable Recipe
This soup is wonderful! When my son tried it for the first time, he declared it to be "extraordinary"! You can easily double the ingredients, and stretch the soup to go farther. It can be made vegetarian by using vegetable broth in place of the beef broth, and of course, omitting the meat. It can be made in the crock pot, or on top of the stove. I will include instructions at the end for making it in the crock pot. This soup really hits the spot on those cold winter nights. This is very good served with a nice, crusty bread.
Note: I recently made this and doubled the batch. Of course, I added a 2nd can of tomato sauce, but it made it too tomatoey, in my opinion, there wasn't enough of a beefy flavor to the soup. I didn't have any more Swanson Beef Broth, so I kept adding beef bouillon granules, until it tasted beefy enough to me. Bouillon has so much sodium in it, I wish I hadn't added that 2nd can of tomato sauce. So, if you're going to double the batch, wait until the very end to add that 2nd can, to see if you really want it or not, or maybe don't add the entire can.
For the Meat
1 1/2 pounds beef stew meat, sprinkled generously with paprika (I use a chuck roast that I trim of fat, and cut into small chunks)
a little vegetable oil, for browning the meat
2-4 cups water
1 tsp salt
1 tsp black pepper
1-2 tsp beef bouillon granules, optional
For the Soup
2 (14-oz) cans Swanson Beef Broth (I use the sodium-reduced broth)
1 1/2 additional cups water
3-4 potatoes, cut into chunks (you can leave the skins on if you'd like)
3/4 cup onion, chpd
3/4 cup peeled carrots, cut into small chunks
1 small green bell pepper, membrane and seeds removed, and cut into fourths (not totally necessary, and you will remove this at the end, but it lends a real nice flavor to the broth if you include it)
2 cans (14 1/2 - oz each) diced tomatoes, undrained
1 (8-oz) tomato sauce
dried thyme leaves, to taste (these seasonings, I don't measure - I just sprinkle them in until it tastes right, but if I had to guess on the amounts, it is probably 1 tsp or so, for each)
dried oregano leaves, to taste
dried basil leaves, to taste
additional salt and pepper, if needed
At the end, I also add the following (I don't exactly measure the amounts, but just dump them in):
3/4 cup frozen green beans
3/4 cup frozen peas
3/4 cup frozen corn
For the Stove-Top
Trim the meat of fat, and cut into even sized chunks. Sprinkle generously with paprika. Brown in batches, in a hot skillet in a little oil. Don't brown all of the meat all at once, or it will just steam it, and you won't get a nicely browned crust. Once all the meat is browned, place in a large skillet with a cover and add about 2-4 cups of water, about 1 tsp salt and 1 tsp black pepper. You can add about 1 -2 tsp beef bouillon granules, if desired. Bring to a boil and then simmer, covered, for about 1 1/2 hours, or until tender.
After the meat is tender, I set it aside in the broth and add it all back to the soup at the very end. (I do this because otherwise, if you continue to cook the meat along with the vegetables, it will dry out and get tough, as the vegetables cook. So just put it all in a separate saucepan and cover the pan). In another large soup pot, combine the beef broth, the additional water, potatoes, onion, carrots, green bell pepper, tomatoes, tomato sauce, thyme leaves, oregano leaves and basil leaves. Bring to a boil, and cook for about 20 minutes. Add the frozen vegetables, and cook for another 20 minutes, or until all the vegetables are tender. Remove the green pepper and add the meat with its broth. Cook a few more minutes, until the meat is heated through.
For the Crock Pot
Add all of the ingredients (except for the frozen vegetables), in a 6-quart crock pot, reducing the amount of water to just 1 1/2 cups. You do not need to brown the meat first, but you certainly can if you wish to. Cover and cook on LOW for 8-9 hours, or on HIGH for 4-5 hours. About 30 minutes before the end of cooking time, cook all of the frozen vegetables on top of the stove, according to package directions, until tender, then add them to the crock pot. The original recipe calls for adding the frozen vegetables at the very beginning, but every time I've made this in the crock pot, they never seem to cook all the way through, and get tender enough. You might even find that the same thing happens to the carrots, so you might want to precook those too, and just add at the very end. You will find that you really do need a large crock pot, as this makes a lot of soup.
This soup is wonderful! When my son tried it for the first time, he declared it to be "extraordinary"! You can easily double the ingredients, and stretch the soup to go farther. It can be made vegetarian by using vegetable broth in place of the beef broth, and of course, omitting the meat. It can be made in the crock pot, or on top of the stove. I will include instructions at the end for making it in the crock pot. This soup really hits the spot on those cold winter nights. This is very good served with a nice, crusty bread.
Note: I recently made this and doubled the batch. Of course, I added a 2nd can of tomato sauce, but it made it too tomatoey, in my opinion, there wasn't enough of a beefy flavor to the soup. I didn't have any more Swanson Beef Broth, so I kept adding beef bouillon granules, until it tasted beefy enough to me. Bouillon has so much sodium in it, I wish I hadn't added that 2nd can of tomato sauce. So, if you're going to double the batch, wait until the very end to add that 2nd can, to see if you really want it or not, or maybe don't add the entire can.
For the Meat
1 1/2 pounds beef stew meat, sprinkled generously with paprika (I use a chuck roast that I trim of fat, and cut into small chunks)
a little vegetable oil, for browning the meat
2-4 cups water
1 tsp salt
1 tsp black pepper
1-2 tsp beef bouillon granules, optional
For the Soup
2 (14-oz) cans Swanson Beef Broth (I use the sodium-reduced broth)
1 1/2 additional cups water
3-4 potatoes, cut into chunks (you can leave the skins on if you'd like)
3/4 cup onion, chpd
3/4 cup peeled carrots, cut into small chunks
1 small green bell pepper, membrane and seeds removed, and cut into fourths (not totally necessary, and you will remove this at the end, but it lends a real nice flavor to the broth if you include it)
2 cans (14 1/2 - oz each) diced tomatoes, undrained
1 (8-oz) tomato sauce
dried thyme leaves, to taste (these seasonings, I don't measure - I just sprinkle them in until it tastes right, but if I had to guess on the amounts, it is probably 1 tsp or so, for each)
dried oregano leaves, to taste
dried basil leaves, to taste
additional salt and pepper, if needed
At the end, I also add the following (I don't exactly measure the amounts, but just dump them in):
3/4 cup frozen green beans
3/4 cup frozen peas
3/4 cup frozen corn
For the Stove-Top
Trim the meat of fat, and cut into even sized chunks. Sprinkle generously with paprika. Brown in batches, in a hot skillet in a little oil. Don't brown all of the meat all at once, or it will just steam it, and you won't get a nicely browned crust. Once all the meat is browned, place in a large skillet with a cover and add about 2-4 cups of water, about 1 tsp salt and 1 tsp black pepper. You can add about 1 -2 tsp beef bouillon granules, if desired. Bring to a boil and then simmer, covered, for about 1 1/2 hours, or until tender.
After the meat is tender, I set it aside in the broth and add it all back to the soup at the very end. (I do this because otherwise, if you continue to cook the meat along with the vegetables, it will dry out and get tough, as the vegetables cook. So just put it all in a separate saucepan and cover the pan). In another large soup pot, combine the beef broth, the additional water, potatoes, onion, carrots, green bell pepper, tomatoes, tomato sauce, thyme leaves, oregano leaves and basil leaves. Bring to a boil, and cook for about 20 minutes. Add the frozen vegetables, and cook for another 20 minutes, or until all the vegetables are tender. Remove the green pepper and add the meat with its broth. Cook a few more minutes, until the meat is heated through.
For the Crock Pot
Add all of the ingredients (except for the frozen vegetables), in a 6-quart crock pot, reducing the amount of water to just 1 1/2 cups. You do not need to brown the meat first, but you certainly can if you wish to. Cover and cook on LOW for 8-9 hours, or on HIGH for 4-5 hours. About 30 minutes before the end of cooking time, cook all of the frozen vegetables on top of the stove, according to package directions, until tender, then add them to the crock pot. The original recipe calls for adding the frozen vegetables at the very beginning, but every time I've made this in the crock pot, they never seem to cook all the way through, and get tender enough. You might even find that the same thing happens to the carrots, so you might want to precook those too, and just add at the very end. You will find that you really do need a large crock pot, as this makes a lot of soup.
Sunday, June 21, 2009
Bridal Shower Menu Recipes
All of these recipes were made by my sisters for our niece's bridal shower. Everything looked beautiful and tasted wonderful! Click on the links and they will take you directly to the recipes.
~ Turkey Pasta Salad
~ Oriental Salad
~ Smoked Turkey Salad with Strawberries
~ Texas Caviar (Salsa)
~ Strawberry Dessert Trifle
~ Chocolate Truffle Trifle
~ Turkey Pasta Salad
~ Oriental Salad
~ Smoked Turkey Salad with Strawberries
~ Texas Caviar (Salsa)
~ Strawberry Dessert Trifle
~ Chocolate Truffle Trifle
Chocolate Truffle Trifle
Printable Recipe
• 1 box fudge cake mix
• 1 (6-oz) box of instant chocolate pudding (large box)
• 1⁄2 cup strong brewed coffee
• 6 heath bars, crushed
. Cool Whip
Make cake according to package directions (cake must cool – so make ahead). Tear or cut into bite size chunks. *Set aside 1/3 cup of cake to crumble into the final layer of candy bars*
Chop candy bars. Make pudding according to directions.
Layer in trifle bowl:
1⁄2 of cake
1⁄2 of coffee (drizzle over cake)
1⁄2 of cool whip
1⁄2 of candy bars
Repeat layers ending with the second half of candy bars that you have crumbled the 1/3 cup of cake into.
Best if chilled overnight.
• 1 box fudge cake mix
• 1 (6-oz) box of instant chocolate pudding (large box)
• 1⁄2 cup strong brewed coffee
• 6 heath bars, crushed
. Cool Whip
Make cake according to package directions (cake must cool – so make ahead). Tear or cut into bite size chunks. *Set aside 1/3 cup of cake to crumble into the final layer of candy bars*
Chop candy bars. Make pudding according to directions.
Layer in trifle bowl:
1⁄2 of cake
1⁄2 of coffee (drizzle over cake)
1⁄2 of cool whip
1⁄2 of candy bars
Repeat layers ending with the second half of candy bars that you have crumbled the 1/3 cup of cake into.
Best if chilled overnight.
Strawberry Dessert Trifle
Printable Recipe
. 1 can sweetened, condensed milk
. 1 large box instant vanilla pudding
. 1 1⁄2 cup cold water
. 1 pint whipping cream
Mix condensed milk, instant pudding and water together.
Whip the whipping cream; then mix with pudding mixture.
Layer in trifle bowl:
Angel food cake – cut in bite size pieces
Pudding mixture
Top with fresh or frozed strawberries
. 1 can sweetened, condensed milk
. 1 large box instant vanilla pudding
. 1 1⁄2 cup cold water
. 1 pint whipping cream
Mix condensed milk, instant pudding and water together.
Whip the whipping cream; then mix with pudding mixture.
Layer in trifle bowl:
Angel food cake – cut in bite size pieces
Pudding mixture
Top with fresh or frozed strawberries
Texas Caviar (Salsa)
Printable Recipe
Seasoning
¼ cup red wine vinegar
Chili powder
Cumin
Garlic salt
Fresh garlic
Vegetables
1 each red pepper, green pepper and yellow pepper (diced)
1 bunch green onion
1 bunch cilantro (may not need this much)
2 cans 10 oz. diced tomatoes with juice (I used two 14 ounce cans)
3 16 oz. jalapeno black eyed peas (I used 1 can – could not find jalapeno – so added a few jalapenos from my jar in refrigerator)
1 16 oz corn (white or yellow) I used super sweet yellow and white
Cut everything up, combine and refrigerate overnight.
Seasoning
¼ cup red wine vinegar
Chili powder
Cumin
Garlic salt
Fresh garlic
Vegetables
1 each red pepper, green pepper and yellow pepper (diced)
1 bunch green onion
1 bunch cilantro (may not need this much)
2 cans 10 oz. diced tomatoes with juice (I used two 14 ounce cans)
3 16 oz. jalapeno black eyed peas (I used 1 can – could not find jalapeno – so added a few jalapenos from my jar in refrigerator)
1 16 oz corn (white or yellow) I used super sweet yellow and white
Cut everything up, combine and refrigerate overnight.
Smoked Turkey Salad with Strawberries
Printable Recipe
What a winner! This no-cook salad is a breeze to put together and looks fancy enough for the most distinguished of guests.
From eatbetteramerica.
Prep Time:20 min
Start to Finish:20 min
makes:8 servings
Creamy Honey Dressing
1 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/4 cup honey
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
2 teaspoons ground mustard
Salad
1 lb smoked turkey or chicken, cut into 1/4-inch strips (4 cups)
4 oz provolone or Swiss cheese, cut into cubes
4 medium celery stalks, sliced (2 cups)
1/2 cup honey-roasted cashews
1 quart strawberries, cut in half (4 cups)
Salad greens, if desired
Strawberries, if desired
1. In large bowl, mix dressing ingredients until well blended.
2. Add turkey, cheese, celery and honey-roasted cashews; toss gently to coat. Add strawberries; carefully toss until evenly coated. If desired, serve on salad greens; garnish with additional strawberries.
Nutritional Information
1 Serving: Calories 250 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 40mg;
Sodium 860mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 18g); Protein 17g % Daily Value*: Vitamin A 6%;
Vitamin C 80%; Calcium 20%; Iron 8% Exchanges: 1/2 Fruit; 1 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat;
1/2 Fat Carbohydrate Choices: 1 1/2 MyPyramid Servings: 1/2 c Dairy, 1/2 c Fruits, 3 oz-equivalents Meat &
Beans, 1/4 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.
What a winner! This no-cook salad is a breeze to put together and looks fancy enough for the most distinguished of guests.
From eatbetteramerica.
Prep Time:20 min
Start to Finish:20 min
makes:8 servings
Creamy Honey Dressing
1 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/4 cup honey
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
2 teaspoons ground mustard
Salad
1 lb smoked turkey or chicken, cut into 1/4-inch strips (4 cups)
4 oz provolone or Swiss cheese, cut into cubes
4 medium celery stalks, sliced (2 cups)
1/2 cup honey-roasted cashews
1 quart strawberries, cut in half (4 cups)
Salad greens, if desired
Strawberries, if desired
1. In large bowl, mix dressing ingredients until well blended.
2. Add turkey, cheese, celery and honey-roasted cashews; toss gently to coat. Add strawberries; carefully toss until evenly coated. If desired, serve on salad greens; garnish with additional strawberries.
Nutritional Information
1 Serving: Calories 250 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 40mg;
Sodium 860mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 18g); Protein 17g % Daily Value*: Vitamin A 6%;
Vitamin C 80%; Calcium 20%; Iron 8% Exchanges: 1/2 Fruit; 1 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat;
1/2 Fat Carbohydrate Choices: 1 1/2 MyPyramid Servings: 1/2 c Dairy, 1/2 c Fruits, 3 oz-equivalents Meat &
Beans, 1/4 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.
Oriental Salad
Printable Recipe
Salad
8 boneless, skinless, chicken breasts marinated in teriyaki sauce 4- 8 hours. ( I used 5 breasts – that was plenty)
1 lb pea pods (blanch for 30 seconds – dump into boiling water for 30 seconds just to ever so lightly cook to remove waxiness – turns brighter green.)
2 red peppers sliced
4 celery stacks cut diagonally
1 bunch green onion (cut)
½ cup sliced water chestnut (equals one can)
Small sliced mushrooms
When ready to serve, mix the sauce with above ingredients.
Sauce
2 clove garlic, minced
1 teaspoon powder sugar
1 cup sugar
½ cup soy sauce
1 cup vegetable oil and 2 Tablespoon sesame oil
Blend ingredients all but oil until caramelized; add oil when ready to serve. Shake ingredients in container and pour over salad and toss to coat. Let ingredients mingle together in refrigerator before serving.
Final Presentation
Arrange above ingredients over lettuce leafs that line your salad bowl than top with mandarin oranges followed by Chinese noodles.
Salad
8 boneless, skinless, chicken breasts marinated in teriyaki sauce 4- 8 hours. ( I used 5 breasts – that was plenty)
1 lb pea pods (blanch for 30 seconds – dump into boiling water for 30 seconds just to ever so lightly cook to remove waxiness – turns brighter green.)
2 red peppers sliced
4 celery stacks cut diagonally
1 bunch green onion (cut)
½ cup sliced water chestnut (equals one can)
Small sliced mushrooms
When ready to serve, mix the sauce with above ingredients.
Sauce
2 clove garlic, minced
1 teaspoon powder sugar
1 cup sugar
½ cup soy sauce
1 cup vegetable oil and 2 Tablespoon sesame oil
Blend ingredients all but oil until caramelized; add oil when ready to serve. Shake ingredients in container and pour over salad and toss to coat. Let ingredients mingle together in refrigerator before serving.
Final Presentation
Arrange above ingredients over lettuce leafs that line your salad bowl than top with mandarin oranges followed by Chinese noodles.
Turkey Pasta Salad
Printable Recipe
D-Amico and Deirdre recipe
Serves 8 - 10
Salad
1 pound rotoni pasta
2 1⁄2 + cups cooked , cubed turkey breast
1 (3oz.) pkg. dried cherries
1 medium yellow onion, diced
4+ celery stalks, diced
1/2+ cup whole almonds
Cook pasta 10 minutes in boiling water. Drain. Rinse in cold water. Add all ingredients toss together.
Dressing
1⁄4 cup powder sugar
2 Tablespoon champagne vinegar
2 cups real mayo (16 oz jar)
2 Tablespoon poppyseeds
2 tsp. salt
1⁄2 tsp black pepper
Combine powdered sugar and vinegar, add the remaining ingredients and whisk together. Toss with pasta mixture. Chill.
This salad can be prepared a day a head.
D-Amico and Deirdre recipe
Serves 8 - 10
Salad
1 pound rotoni pasta
2 1⁄2 + cups cooked , cubed turkey breast
1 (3oz.) pkg. dried cherries
1 medium yellow onion, diced
4+ celery stalks, diced
1/2+ cup whole almonds
Cook pasta 10 minutes in boiling water. Drain. Rinse in cold water. Add all ingredients toss together.
Dressing
1⁄4 cup powder sugar
2 Tablespoon champagne vinegar
2 cups real mayo (16 oz jar)
2 Tablespoon poppyseeds
2 tsp. salt
1⁄2 tsp black pepper
Combine powdered sugar and vinegar, add the remaining ingredients and whisk together. Toss with pasta mixture. Chill.
This salad can be prepared a day a head.
Saturday, June 20, 2009
Sandy's Egg Bake
Printable Recipe
This recipe comes from my sister. It is very good! The remarks and changes that she made to it are in parentheses.
1 pkg. Jimmy Dean Sausage
green and/or red bell pepper, chpd (recipe didn't call for this ... I just added ... I browned it with the sausage)
onion, chpd (recipe didn't call for this ... I just added it ... I browned it with the sausage)
4 cups cubed day-old bread
2 cups sharp cheddar cheese
10 eggs, slightly beaten
4 cups milk
1 tsp dry mustard
1 tsp salt
1/4 tsp onion pwd (I skipped this since I added fresh onion)
fresh ground black pepper to taste
Place bread in well-buttered 9 x 13" baking dish. Sprinkle with cheese. Combine the eggs, milk and seasonings together and then pour evenly over the bread and cheese. Sprinkle sausage, onion, bell peppers over top. Cover and chill overnight. Preheat oven to 325 degrees. Bake uncovered for about 1 hour. Tent foil if top begins to brown too quickly.
This recipe comes from my sister. It is very good! The remarks and changes that she made to it are in parentheses.
1 pkg. Jimmy Dean Sausage
green and/or red bell pepper, chpd (recipe didn't call for this ... I just added ... I browned it with the sausage)
onion, chpd (recipe didn't call for this ... I just added it ... I browned it with the sausage)
4 cups cubed day-old bread
2 cups sharp cheddar cheese
10 eggs, slightly beaten
4 cups milk
1 tsp dry mustard
1 tsp salt
1/4 tsp onion pwd (I skipped this since I added fresh onion)
fresh ground black pepper to taste
Place bread in well-buttered 9 x 13" baking dish. Sprinkle with cheese. Combine the eggs, milk and seasonings together and then pour evenly over the bread and cheese. Sprinkle sausage, onion, bell peppers over top. Cover and chill overnight. Preheat oven to 325 degrees. Bake uncovered for about 1 hour. Tent foil if top begins to brown too quickly.
Sausage Souffle
Printable Recipe
This recipe comes from my sister-in-law.
12 eggs
1 tube regular Jimmy Dean Sausage, crumbled and browned
2 cups (8 oz.) cheddar cheese
1 1/2 boxes Brownberry Seasoned (salad) croutons
1 cup milk
Grease a 9 x 13" pan. Cover the bottom of the pan with the croutons. Spread the sausage evenly over the croutons. Top with the cheese. Mix together the eggs and milk and pour over all. Cover and refrigerate overnight. Bake 350 degrees for 40 - 45 minutes.
This recipe comes from my sister-in-law.
12 eggs
1 tube regular Jimmy Dean Sausage, crumbled and browned
2 cups (8 oz.) cheddar cheese
1 1/2 boxes Brownberry Seasoned (salad) croutons
1 cup milk
Grease a 9 x 13" pan. Cover the bottom of the pan with the croutons. Spread the sausage evenly over the croutons. Top with the cheese. Mix together the eggs and milk and pour over all. Cover and refrigerate overnight. Bake 350 degrees for 40 - 45 minutes.
Porcupine Meatballs
Printable Recipe
1 1/2 lbs hamburger
finely chpd onion
1 egg
1 tsp salt
1/2 tsp pepper
1 1/2 cups long grain rice, uncooked rice
4 cups tomato juice
Combine hamburger, onion, egg, salt, pepper and rice. Form into meatballs and place in a greased 9 x 13" pan. Pour tomato juice over meatballs. If desired, sprinkle some additional rice in and around the meatballs. Cover with foil and bake 350 degrees for 1 hour, or until tender.
Note: Recipes will vary, on the addition of an egg. Some add it, others don't. I find that it holds the meat together better. Also, I personally, find these somewhat bland, so you can add some basil and oregano to either the meatballs or the tomato juice, if desired.
1 1/2 lbs hamburger
finely chpd onion
1 egg
1 tsp salt
1/2 tsp pepper
1 1/2 cups long grain rice, uncooked rice
4 cups tomato juice
Combine hamburger, onion, egg, salt, pepper and rice. Form into meatballs and place in a greased 9 x 13" pan. Pour tomato juice over meatballs. If desired, sprinkle some additional rice in and around the meatballs. Cover with foil and bake 350 degrees for 1 hour, or until tender.
Note: Recipes will vary, on the addition of an egg. Some add it, others don't. I find that it holds the meat together better. Also, I personally, find these somewhat bland, so you can add some basil and oregano to either the meatballs or the tomato juice, if desired.
Friday, June 12, 2009
Cheesy Hash Browns
Printable Recipe
This recipe came from my sister-in-law. They are so good!
1(16-oz) bag of "Simply Potatoes Shredded Hash Browns"
1 can Campbells Cream of Chicken Soup
1(8-oz) bag shredded Cheddar cheese
1/4 cup butter, melted
1 tbsp chpd onion, optional
Optional Topping:
2 cups Corn Flakes cereal, crushed
1/2 cup butter, melted
Mix together until well combined.
1. Preheat oven to 350 degrees.
2. Thoroughly combine the soup, cheese, butter and onion.
3. Place hash browns in a greased 2 quart casserole dish.
4. Add soup mixture to the hash browns and stir until well mixed.
5. Sprinkle with Topping, if desired.
6. Bake 350 degrees for 45 minutes.
This recipe came from my sister-in-law. They are so good!
1(16-oz) bag of "Simply Potatoes Shredded Hash Browns"
1 can Campbells Cream of Chicken Soup
1(8-oz) bag shredded Cheddar cheese
1/4 cup butter, melted
1 tbsp chpd onion, optional
Optional Topping:
2 cups Corn Flakes cereal, crushed
1/2 cup butter, melted
Mix together until well combined.
1. Preheat oven to 350 degrees.
2. Thoroughly combine the soup, cheese, butter and onion.
3. Place hash browns in a greased 2 quart casserole dish.
4. Add soup mixture to the hash browns and stir until well mixed.
5. Sprinkle with Topping, if desired.
6. Bake 350 degrees for 45 minutes.
Oven BBQ Ribs
Printable Recipe
These are very good. They are pretty spicy, so cut down on the amounts of the seasonings if you don't like things real hot. Let them sit in the refrigerator with the rub on for up to 2 hours or longer, and it will tenderize the meat.
Ribs
6 lbs pork spareribs
Rub
1 tbsp salt
1 tbsp black pepper
1 tsp white pepper
2 tbsp paprika
2 tbsp brown sugar
BBQ Sauce
I use "Famous Dave's Sweet & Zesty BBQ Sauce" and I thin it out by adding some water. You can use whatever you prefer.
Pull the transparent sheet off of the back of the ribs, using paper towels to grab a hold of it. Mix together the Rub ingredients and rub all over the ribs, front and back. Place inside a large plastic ziplock bag and refrigerate for 2 hours. Place ribs in a shallow roasting pan or large rimmed cookie sheet(s) and bake at 350 degrees for 45 minutes. Remove from oven, drain any accumulated grease and then baste with the bbq sauce. Reduce oven temperature to 300 degrees and return ribs to oven and bake for another 1 hour, 15 minutes basting occasionally with bbq sauce.
These are very good. They are pretty spicy, so cut down on the amounts of the seasonings if you don't like things real hot. Let them sit in the refrigerator with the rub on for up to 2 hours or longer, and it will tenderize the meat.
Ribs
6 lbs pork spareribs
Rub
1 tbsp salt
1 tbsp black pepper
1 tsp white pepper
2 tbsp paprika
2 tbsp brown sugar
BBQ Sauce
I use "Famous Dave's Sweet & Zesty BBQ Sauce" and I thin it out by adding some water. You can use whatever you prefer.
Pull the transparent sheet off of the back of the ribs, using paper towels to grab a hold of it. Mix together the Rub ingredients and rub all over the ribs, front and back. Place inside a large plastic ziplock bag and refrigerate for 2 hours. Place ribs in a shallow roasting pan or large rimmed cookie sheet(s) and bake at 350 degrees for 45 minutes. Remove from oven, drain any accumulated grease and then baste with the bbq sauce. Reduce oven temperature to 300 degrees and return ribs to oven and bake for another 1 hour, 15 minutes basting occasionally with bbq sauce.
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