| A | Name | Ingredients | Directions |
| . | Almond Joy Layer Cake | 2/3 cup unsweetened cocoa powder 1 stick (4 ounces) unsalted butter, cut into 8 pieces 3 ounces semisweet chocolate, chopped (about 1/2 cup) 2 1/4 cups granulated sugar 4 teaspoons pure vanilla extract 1/2 teaspoon salt plus a big pinch 3 eggs 1 1/2 cups flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 bag (14 ounces) sweetened shredded coconut (4 packed cups) 2 cups sliced almonds 3 cups heavy cream 1/3 cup confectioners sugar | 1. Preheat the oven to 325 degrees . Butter two 8-inch-by-2-inch round cake pans. Line with parchment and butter the parchment. 2. In a medium saucepan, bring 2/3 cup water to a boil. Whisk in the cocoa powder until smooth. Whisk in the butter and chocolate over low heat until melted, about 2 minutes. Remove from the heat and whisk in 1 1/2 cups granulated sugar, 2 teaspoons vanilla and 1/2 teaspoon salt. Whisk in 1 egg at a time, beating well after each addition. 3. In a large bowl, stir together the flour, baking powder and baking soda. Pour in the chocolate mixture until smooth. Stir in 1 packed cup coconut. Divide the batter between the pans and bake in the lower third of the oven for 35 minutes or until firm in the center. Let cool in the pans on racks for 10 minutes, then invert onto racks to cool completely. 4. While the cake cools, spread the almonds on a rimmed baking sheet and toast for 12 minutes; let cool. 5. In a saucepan, combine 3/4 cup cream, the remaining 1/4 cup granulated sugar and pinch salt and simmer, stirring, over medium heat until the sugar is dissolved, about 3 minutes. Remove from the heat and stir in the remaining 2 teaspoons vanilla and 3 packed cups coconut. When cool, fold in 1 1/2 cups almonds. 6. Split the cake layers to make 4 layers. Place 1 layer cut side up on a cake stand and spread with 1 cup of the coconut-almond mixture. Top with the second layer cut side down and spread with 1 cup more of the mixture. Repeat with the remaining 2 cake layers and filling, spreading the filling on the top. Cover the cake with plastic wrap and refrigerate for 4 hours to firm up. 7. Whip the remaining 2 1/4 cups cream with the confectioners sugar until stiff. Spread over the cake. Sprinkle the top with the remaining almonds. |
| . | Ambrosia salad | 1 large mixed fruit cocktail 1 small whipping cream (1/2 pt) 1 cup mini marshmellows 3 1/2 tablespoons Desecaled coconut | Drain fruit; whip cream until stiff. Add marshmellows and fruit to cream. Add coconut. Mix all together and refridge for a few hours. |
| . | Anns pastry crust | 2 cups flour 1/2 cube butter 1 2 tbs. oil | Preheat oven to 450 degrees Cut in l ½ cube cutter. Add 1- 2 tbs. oil mix well until dough sticks together. Do not over mix. Wrap in plastic; stick in fridge for 1 hour. Let dough come to room temperature. Roll out . Cover with foil. Place beans on top. Pre-bake for about ten minutes. Remove foil and beans. Continue to bake till golden grown. |
| . | AppleSauce Biscuit | http://www.grouprecipes.com/66846/savory-country-applesauce-biscuits.html | |
| . | Artichoke Dip | 1 1/2c mayo 3 can artichoike hearts 1 c grated swiss cheese 1/2 c crated parmesean 1 clove garlic chopped | Bake 350F for 30 minutes |
| . | Artichoke Quiche (p70 Colorado Cache) | 1 9" patry shell partially baked 2 6oz jars marinated artichokes 1 sm onion chopped 1 clove garlic minced 4 lg eggs 1/4 c dry bread crumbs 1/4 tsp salt 1/2 (about 2c) cheddar cheese grated 2 tbsp parsely 1/8 tsp pepper 1/8 tsp oregeno 1/8 tsp tabasco | 1. Drain artichokes; reserving the marninade. 2. Saute onion and garlic in marinade for 5 minutes. 3. In a large bowl; beat eggs. 4. Add bread crumbs; salt; pepper; oregeno and tabasco. 5. Stir in cheese; parsely; artichokes; and onion mixture. 6. Pour into partially baked pastry shell and bake at 325F for 45 minutes. 6 servings |
| . | Avocado Spring Roll | 4 WonTon Wrappers 1 Carrot-peeled and julienne 1 Zucchini-discard seeds and julienne 1 Yellow Squash-discard seeds and jullian 1/4 Napa Cabbage-chiffonade 1/4 bn Cilantro-chopped 1 Rice Wine Vinegar 1 Sesame Oil 1 Soy Sauce 1 Sesame Seed; toasted Salt and Fresh Black Pepper; to taste | In a stainless-steel bowl; mix all ingredients and season. Let the mixture marinate for about 10 minutes. Strain off excess liquid. Divide into equal portions and roll in wonton wrappers. Fry them at 325° in a deep fryer or pan fry and place in a 350° oven for 10 minutes. |
| . | Bagel | 2/3 c warm water 1/2 Tbs sugar 1.5tsp yeast 2c flour 1/2 Tbs oil | Mix ingredients and let sit overnight. To prepare... Roll and cut dough onto floured surface. Roll intn 'snakes' and form circle. Bring water to boil. Boil for 1 minutes each side. Bake at 425 for 20 minutes. |
| . | Bake Green Chili | Combine together in cooking dish: 1/2 cup Green chili diced 1/2 cup grated Cheddar cheese 1/2 cup grated Jack cheese Blend together add to above mixture and stir in. Flour l tbsp. Milk 2/3 cup Dash of salt Fold into above mixture: 2 eggs beat egg whites stiff then fold yolks Bake | |
| . | Baked Green Chili | Part 1 1/2 c green chili diced 1/2 c yellow cheese 1/2 c jack cheese grated Part 2 1 tbsp flour 2/3 c milk dash salt pepper Part 3 2 eggs seperated | 1. Combine Part 1 together in cooking dish 2. Blend part 2 and stir in part 1. 3. Beat egg whites till stiff. Fold in whites and yolks into mixture from part 2. 4. Bake @ 350 for 25 minutes. |
| . | Beet and Beet Greens Gratin | 2 small bunches of beets with greens (about 3lbs total) 2 tbs butter 2 tbs flour 1 1/2 c milk 3 cloves garlic minced salt and pepper to taste 1/2 cup flavored bread crumbs | 1. Seperate greens from beets. Steam beets. Cool and peel off skins. Save water. 2. Trim stalks from greens. Stack greens and roll like cigar. Cut crosswise 1/2" wise ribbons. Wash and drain. Add to the pot with steamed beets. Steam until wilted. 3. While greens steam; heat butter. Add flour and stir over moderate heat until well blended. Add milk and stir until sauce comes to a boil. Reduce to a simmer; add garlic; salt and pepper and stir until it thickens to consistency of light cream sauce. Turn off heat. 4. Preheat oven to 400. Cut beets into 1/2 cubes and add to saucepan with cream sauce. Add greens and juice to saucepan. Combine well. 5. Add mixture to buttered 2 quart baking disk. 6. Sprinkle with bread crumbs and bake 25 miutes or until top browns nicely and cream sauce bubbles up. |
| . | Biscuits | 2c Flour 1 Tbl baking powder 1/4 tsp salt 1/2c butter 1 tbl honey 2/3c milk | 1. Mix ingrediants 2. Form into busicuits 3. Bake 450 for 11 minutes or done |
| . | Blintzes | 2 c flour 4 eggs pinch salt water fillings: | Dough: In large bowl put about 2c flour; 4 eggs; pinch salt and cold water. Beat. Add water as needed to make a very thin consitency. Dip napkin in small cup or oil & use it to lightly grease small fry pan. Pur in scant 1/4c of blinty mixture till bottom of pan is barely covered very thin. Cook until sides curl & turn over with brisk. Shake in wax paper. Fill with cheese; pototo; or meat. Filling: Mashed potato seasoning Add 1 egg and 1 br. onion 1 lb hoop cheese; room temp; 1 egg; sugar 4 tbsp; pinch salt; cinnamon to taste. Raisans if desires. Place 1 tbsp on pancake; fold over from bottom then both sides then roll to opposite end. |
| . | Bread Pudding (Lulu's) | 6 slices cubes white bread 1 qt milk (1c evap. rest whole milk) 1 c sugar pinch salt 1 tsp vanilla | - Scald milk and add all incredients (Eggs and bread last) - Pour into baking dish. - Bake for 1 hour at 350. |
| . | Burrito Meat | Salt Pepper garlic oregeno cumin chili powder bay course onion Las Palmas Chili Sauce OR Enchilda &tomato sauce | Boil until tender whole drain meat and cut up. return to pot Add spices and Las Palmas Chili sauce (or enchilada sauce and tomoato sauce) Let simmer until meat falls apart and has good flavor |
| . | Butternut Squash Kofta Curry | 1 sm to med butternut squash peeled and grated 3 tbs flour 1 tsp curry 1 tsp grated ginger Salt to taste 1 tea spoon red chilli powder 2 tsp coriander powder 1/4 tsp cinnamon 1/2 tsp turmeric powder 3 green onions | Original Recipe here http://www.sunkiran.com/?p=36 - Steam grated squash and chopped onion for 2 minutes in microwave. - Mix all ingrediants in a bowl. - Form walnut sized balls and fry in shallow pan with oil till golden brown Served with Naan |
| . | Cajun BBQ Rub | 1 tbsp garlic 1 tbsp onion 1 tbsp brown sugar 1 tbsp paprika 2 tsp tyme 2 tsp oreg 2 tsp salt 2 tsp pepper | From Webber cookbook. * usually omit pepper |
| . | Candied Nuts | 1 cup sugar 1 tsp cinnamon 1 rsp salt 1 egg 1 tsp water | - Mix salt; cinnamon; salt - Mix egg / water - Add nuts to egg/water mixture - Sprinkle sugar mix on nuts - Spread onto cookie sheet and bake |
| . | Cheesecake | 1 - 9" graham cracker crust 3/4 c sugar 2 - 8oz cream cheese 3 eggs 2 tbsp lemon juice dash of salt 1 tsp vanilla | 1. Combine sugar; softened cream cheese; lemon juice; salt and vanilla in mixing bowl. 2. Begin to blen ingrdients. 3. Beat eggs into mixture. 4. Pour mixture into pie crust 5. Bake at 350F for 30-35 minutes 6. Chill before serving |
| . | Chewy Walnut squares | 1 egg 1 cup brown sugar 1 tsp vanilla 1/2 cup flour 1/4 tsp baking soda 1/4 tsp salt 1 cup chopped walnuts | 1. Grese 8 inch pan 2. Stir together egg; borwn sugar; and vanilla 3. Quickly stir in baking soda and salt. 4. Add walnuts 5. Spread in pan. 6. Bake 350F for 18-20 minutes (should be soft in center) 7 Allow to cool in pan |
| . | Chicken Creole (Great Recipe Cards) | 1.5 c diced cooked chicken 1 small onion chopped 1/2 chopped bell pepper 2 stalks celery dices 2 Tbsp butter 1 can (4oz) mushrooms (drained) 1 can (16oz) stewed tomatoes 1 bay leaf 1/2 tsp sugar 1/2 tsp salt 1/8 tsp pepper 1 tsp Worcestershire 1 Tbsp potato starch 1 Tbsp water 1/4 c chopped parsely | 1. In 2QT sauce pan; saute onion; green pepper; celery and bettur until onion is tender 2. Add mushrooms; tomatoes; bay leaf; suage; worcestershire; and seasonsing. Bring to boil. Simmer uncovered for 10 minutes. 3. Add chicken. Blend starch and water. Stir in mixture. Cook ;stiring until thinkened. 4. Add parsely. Serve. |
| . | Chicken Makhani (Indian Butter Chicken) | 1/4 white onion; chopped 2 tablespoons butter 2 teaspoons lemon juice 1 tablespoon ginger garlic paste 1 tsp cinnamon 1/4 tsp cloves coriander green caradmon 1 teaspoon chili powder 1.25 teaspoon ground cumin 1 bay leaf 1/4 cup plain yogurt 1 cup half-and-half 1 cup tomato sauce 1 pound boneless; skinless chicken thighs; cut into bite-size pieces 1 teaspoon garam masala 1 tablespoon potato starch (near serving time) | Put in crockpot. Low. Add Potato starch when ready to serve. |
| . | Chili Rellenos | Fresh green chilies Monterey cheese Eggs Flour Oil Fresh chilies need to be roasted before you stuff. Stuff chilies with cheese Roll stuffed chilies in flour Separate eggs Whip eggs whites till stiff Fold in yolks Heat oil Lay floured chilies into egg mixture. Place gently into hot oil. When golden turn. Place on paper when both sides are golden. | |
| . | Chocolate Cappucino Cheesecake | 3 pks (8oz each) cream cheese; room temp 1 c sugar 3 eggs 8 oz semisweet chocolate 1 c + 2 tbsp whipping cream 1 c sour cream 1/4 tsp salt 2 tsp instant coffree disolved in 1/4c hot water 1/4 c + 2tbsp coffee liquer 2 tsp vanilla extract 2 tbsp powder sugar | Chocolate Curst 1. Combine 1 c chocolate wafer crumbs; 1/4 c softened butter; 2tbsp sugar; and 1/4 tsp cinamon 2. Mix well 3. Press mixutre into buttered springform pan Preperation 1. Prepare curst as above. Set aside. 2. Boil water. 3. Beat cream cheese until smooth. Graduallt add sugar; mixing until well bleneded. 4. Add eggs; one at a time. Beat at a low speed until smooth. 5. Melt chocolate with cream over boiling water. Stire until smooth. Blend well with cream cheese mixture. Add sour cream; salt; coffee; 1 cup coffee liquer and vanilla. Beat untl smooth. 6. Turn into pan. Bake in center of oven at 350F for 45 minutes of until side are puffer. Center will be soft but will firm up when chilled. Turn oven off; leave door ajar. Allow cake to cool in oven for 45 minutes. Cover. Chill for 12 hours. 7. Whip cream. Flavor with suga and remaining liquer.Garnish with mounds of whipped cream and chocolate leaves. |
| . | Chocolate drop candy | 12 oz semi sweet chocolate (2 c) 1 c sweet condensed milk 1 c nuts 1 oz amaretto | 1. melt chocolate. Remove from heat; mix in milk. Add nuts & amaretto. Cool on tin foil. |
| . | Chocolate oatmeal brownies | 1 cup flour 2 tspootns baking soda 1/2 cup unsweetened cocoa powder 2 sticks butter 1 cup peanutbutter 2/3 cup cranulated sugar 2/3 cup brown sugar 2 eggs 1/4 cup milk 2 teaspoons vanilla extract 1/2 cup chopped walnuts 1 cup milk chocolate chips 1 cup semi-sweet chocolate chips 1 cup white chocolate chips 2 cups oats | In medium bowl combine oats; flour; cocoa; and baking soda. set aside. in large mixing bowl beat softened butter until creamy.add sugars beat until fluffy. beat in eggs; milk and vanilla until well blended. Gradually add oat mixture and beat until blended. Stir in nuts; dark chocolate chips; and white chocolate chips. Spread into a greased 13x9 inch baking pan. Bake in a 350 degree oven for 35-40 minutes until slightly firm. Let cool for 15 minutes. Drizzle 1/2 cup of white chips over brownies and cut. |
| . | Coconut Bars | 1lb grated / shredded unsweetned coconut 2 3/4 c sugar 1 can (14oz) sweetened condensed milk 1 can (12 oz) evaporated milk | 1. Coat 13x18 rimmed baking sheet with oil. 2. Stir ingediants into sauce pan over medium heat for 30 minutes. 3. Pour mixture onto prepared pan. 4. Cut inot squares when cool |
| . | Coconut Shrimp | 1 pound large shrimp 1 egg 1/2 cup milk 2 tbsp sugar 1/2 cup of flour or tempura flour 4 cups of shredded coconut paprika | Peel and devein the shrimp leaving the tails for handles. Combine milk and egg in a bowl and whip until well blended. Place the flour on a small plate. Place the shredded coconut on a larger plate. Dip the shrimp into the egg/milk. Next flour the shrimp. Dip in the egg/milk. Place in the shredded coconut and press the coconut onto the shrimp on both sides. Method 1: Heat a deep pan with enough oil to completely submerse the shrimp. Fry until golden brown. Method 2: Heat the oven to 350 and place shrimp on a well oiled pan and bake until golden brown usually about 3-4 minutes. Remove from the heat and drizzle with Plum sauce. I like to use a store bought product by SunLuck. |
| . | ColeSlaw | Recipe #1 Chop - cabbage; sweet pickles; green onions; celery; drained pineapple 1/2 c brown sugar 1 tsp vingar add mayo ----------------------- Recipe #2 (Ruth's) carrots cabbage green onion italian seasoning salt sugar celery seed vinegar oil mayo | Recipe #1 ------------------------- Recipe #2 (Ruth's) Grate carrots; cabbage cut thin; green onion sliced Add itialian seasoning (few dases) salt; sugar (until tartness gone) celery seed; couple of T vinegar oil and as little mayo as possible mix to taste |
| . | Cranberry Relish | 1 package cranberries 2 c. of shelled walnuts chopped 4 apples 1 c sugar 16 oz crushed pineapple 1 box jello - any berry flavor | 1. Wash; pat dry; and chop cranberries; apples; and (nuts if they aren't already). 2. Mix with sugar; jello and pineapple . |
| . | Cream of Asparagus Soup | 2 cups chicken 3/4 pound fresh Asparagus 2 tbs butter 2 tbs flour 1 cup milk (or cream) | - Cut Asparagus into 2" lengths - Bring broth to boil - Add Asparagus and cover pan and boil over low heat until tender (3 minutes) - Melt butter and flour (roux) in another pan - add a little broth and bring to a boil. - Stir constantly; slowly adding remaining broth and asparagus.; then milk - Let mixture simmer gently |
| . | Cream of Tomato Soup | 1 cup milk 2.5 cups tomatoes 2 tbs flour 1 tbs sugar 2 tbs soft butter 1 tsp salt dash pepper dash onion dash garlic | 1. Heat milk in saucepan. 2. Blend remaining ingrediants in blender until smooth. 3. Pour mixture into saucepan. |
| . | Crepla | Blend together: 1 cup flour 1 tsp. salt 1 egg 1/4 cup hot water Roll out evenly. Cut into squares. Roast beef chopped. Place spoonful on to center of squares. Fold over and seal. Boil in water; gently stir. Strain and turn smultz onto crepla. Wait till dry then fry till brown. | |
| . | Curry fried noodles and rice | 6 oz uncooked vermicelli (broekn into 1" lenghts) 1 c chopped onion 1/2 c uncooked rice 1 1/4 tsp curry 2 1/4 c boiling water 3 tbs soy sauce 1/2 c frozen peas thawed 1/2 c diced red bell pepper 1 egg vegetable oil | Stir fry onion; vermicelli; onion; rice; and curry in 2 tbsp. hot oil in medium saucepan over medium-high heat 5 minutes. remove from heat; stir in boiling water and soy sauce. Return to heat; cover and simmer 15 minutes. sprinkle peas and red pepper evenly over noodel mixture. Cover; simmer 5 minutes longer; or until water is absorbed. remove from heat; let stand 10 minutes. Meanwhile; brush small non-stick skillet lightly with oil; heat. add egg; tilt pan from side to side to spread egg; cooking until set. Remove and cut into thin strips. Add to noodle mixture; stirring to combine |
| . | Dawns Quiche | Blend together: 3 eggs 1 1/4 c. half and half dash of salt Combine: 1 cup grated Swiss cheese 10 oz drained spinach 1 1/4 cubed ham Layer in uncooked 9 inch pie shell. Egg mixture then filling; repeat. Dot with butter if desired Bake at 375 degrees for 25 30 minutes till pie sets in oven. | |
| . | Egg flour soup | 1 can chicken broth 2 slices ginger root 2 tbs + 2 tsp cornstarch 1 egg beaten 2 tbs green onion 4 tsp soy sauce | 1. Combine broth; 2 soupcansfuls of water and ginger in saucepan. 2. Bring to boil. Reduce heat and simmer for 5 minutes. 3. Remove and discard ginger. 4. Dissolve cornstarch in 1/4 c water and stir into mixture. 5. Cook over high heat sirring contantly until mixture boild and thickens. 6. Gradually por egg into boiling soup. 7. Remove from heat and add onion and soy sauce. |
| . | Empanadas | 2 pks pie crust 8 italian sausage 2tbsp veg oil 1 tbsp minced garlic 2 c chopped yellow onion 1 c sour cream 1 can diced green chili 1/2 tsp salt ground pepper | 1. Remove from casing. Cook in med. pan on med heat for 10-15 minutes. Cook thru. 2. New pan. Oil to pan. Heat on med. Add garlic; onion and cook until soften (5 minutes). Add to cooked sausage. 3. When cool; put sausage in food processor. Chop finely. In bowl; add sour cream; salt; pepper; and chile. 4. Assemble dough sheet. 3" round cutter. Spoonful in each dough circle. 5. Crimp edge with fork. 6. Lightly brush w/ oil 7. Place on baking sheet. 8. Bake 450F until golden brown (10-12 minutes) |
| . | Empire Kosher Broiler Chicken | 1 chicken split 2/3 c Dijon Mustard 1tbsp cayenne pepper 1/4c oil 2tbsp wine vinegar splash orange juice | 1. Stir together ingredients. Place chicken in zip lock. 2. Pour in mustard mixture. Massage gently to coat chicken throughly. 3. Refrigerate for atleast two hours (or all day). 4. Place chicken skin side down on the grill; turning frequently for about 25-35 minutes until no longer pink. |
| . | Enchiladas Berthas Way | Red Chili Sauce 1 large can Tomato Sauce 1 small can Corn tortillas Iceberg lettuce- shredded fine Cheddar cheese- grated Green onions chopped thinly Oregano; dried Black olives chopped Simmer Red chili sauce with tomato sauce. Add oregano; cumin; salt; garlic and pepper | |
| . | Fudge Peanut Butter Barss | 1 Package Yellow Cake Mix (18.25 oz) 1 Cup Peanut Butter 1/2 cup butter (melted) 2 eggs Filling: 1 cup semi-sweet chocolate chips 1.5 cups (14 oz) condensed milk 2 tbs butter | Prepare Filling: In sauucepan; combine chocolate chips. condensed milk and butter Over low heat simmer until smooth. Remove from heat. - In a large bowl; combine melted butter; peanut butter; eggs and cake mix. - Stir until dough holds together. - Press 2/3 of dough into bottom of ungreased 9x13 baking pan. - Reserve remainin dough for topping. - Spread filling over doygh pan. - Crumble reserve dough over filling. Bake at 350 for 25 minutes. Cool and cut into bars. |
| . | Guacamole | Recipe #1 Avocados Green Chilies (canned) Garlic Tomatoes (peeled) onions vinegar salt/pepper oil ----------------- Recipe #2 4 avacados seeded and peeled 2 tbs lemon juice 1 clove garlic crushed 1 toamto finely chopped 1/4 cup onion finely chopped 1/4 tsp ground cumin 3 to 4 drops pepper sauce | Recipe #1 ---------------------- Recipe #2 Using a fork; coarsly mash avacado with lemon juice and garlic. Stir in remaining incrediants to belnd. Garnish as desired and serve with tortilla chips. |
| . | Heins Sweet & Zesty barbecue Sauce | 1/2 cub tomato ketchup 2 tablespoons honey 2 tablespoons Apple cider vinegar 1 tablespoon worcestershire sauce 1/2 teaspoon chili powder | Combine ingredients. Brush on turkey peices several times during last 15 minutes of grilling time. |
| . | Hummus | 1 can garbinzo beans (12-16oz) 1-2 cloves garlic 1/2 tsp salt 1/4 tsp pepper 1/4 tsp paprika 1/8 tsp cayenne 1/4 cup tahini (ground sesame) 1/4 cup lemon juice olive oil | Blend and drizzle with oilve oil |
| . | Inarizushi | 3 packages Tofu Puffs (Aburage) 2c rice (short grain) 1/4c seasoned rice vinegar 2c water 4Tbsp sugar 2 Tbsp cooking sake (Mirin) 5 Tbsp soy sauce | 1. Cook rice accoringing to directions 2. Rinse Tofu puffs with hot water and squeeze them. Cut them in half. 3. Cook Tofu puffs in boiling hot water; add sugar; cooking sake; soy sauce and simmer till sauce disappears 4. Mix warm rice with seasoned rice vinegar. 5. Squeeze Tofu puffs lightly. Stuff Tofu puffs with rice. If hands become sticky; dip them in a solution of vinegar and water. 6. Make 6 servings (3 inarizushi per person) |
| . | JERK SEASONING MIX | Description: Dry Jerk Seasoning Mix Yield: 5 Tablespoons 1 Tablespoon Onion flakes 2 Teaspoons Ground thyme 1 Teaspoon Ground allspice 1/4 Teaspoon Ground cinnamon 1 Teaspoon Black Pepper; Table Grind 1 Teaspoon Cayenne pepper 1 Tablespoon Onion powder 2 Teaspoons Salt 1/4 Teaspoon Ground nutmeg 2 Teaspoons Sugar 2 Teaspoons Chives; Freeze-Dried Mix together all the ingredients. Store leftovers in a tightly closed glass jar. It will keep its pungency for over a month. Notes: This seasoning mix is excellent to have on hand to sprinkle on cooked or uncooked fish; vegetables; or snacks. To increase the heat; add more cayenne. | |
| . | Lance' Chili | 3lbs ground meat 1lb choirzo 8 oz tomato sauce 12ozbeer 2 onions 3 cloves garlic 2tsp cumin 2tsp oregano 2 tsp salt 2 TBL chili powder 2 cans kidney beans | ? |
| . | Leslie's Brownies | 1 c + 2tbs cocoa 6 tbs + 1 c butter 4 lg eggs 2 c white sugae 1 tbs vanilla 1/2 flour 1 c choclate chips | Melt butter and cocoa Mix rest of ingedients. Bake 300f for 45-55 minutes |
| . | Macroni (Lulu's) | 1 lb macroni (boiled) 1 lb shedded mild cheese 1/2 stick butter 1 egg beaten evaoporated milk | - Boil pasta; drain and return to hot pot. - Add butter; evaporated milk; egg and 2/4 cheese. - Stir until melted - Let cool and pour into baking dish - Sprinkle with remaining cheese - Bake at 350 until done |
| . | Malto meal muffins | 1 1/4 c flour 1 c malto meal 1/2 c sugar 3/4 milk 1/4 oil 1 egg 1 tbl baking powder 1/2 tsp salt | 1. Preheat oven to 400F. 2. In a large bowl combine all ingredients. 3. Grease muffin pan. 4. Bake 18 to 20 minutes. |
| . | Mark's Ceaser Salad | 1-2 cloves garlic anchovies (1 per person) 1 bag garlic and cheese croutons worchestshire sauce 1 tsp dry mustard 1 egg yolk 1 lemon olive oil red vine vinegar pepper Romaine Lettuce Parmesean | - Mash garlic in wooden bowl with fork - coat then remove - Combine anchocies and a couple of croutons and worchestershire sauce. - Mash with fork until paste (color of roux) - Add 1tsp of dry mustard; 1 egg yolk. mix - squeeze 1/2 fresh lemon; pepper; 2 pts oil and 1 pt vinegar mix - Add lettuce; parmesean and croutons - mix until cheese coats lettuce |
| . | Meatballs and cheesy shells | 1 lb. lean ground beef 1/2 cup fresh bread crumbs 1/4 cup milk 1 egg 1/4 grated parmesan cheese 1/4 cup choppped parsley 1 clove garlic; minced or pressed 1/2 tsp. black pepper 1/4 tsp. crushed red pepper 1 tbsp. oil 1 cup tomato sauce fresh or canned 1 tsp. crushed red pepper 16-18 large pasta shells 1 cup ricotta cheese 1/2 cup grated mozzarela chese 1/4 cup grated parmesan cheese | 1. mix together meat; bread crumbs (moisted with milk) egg; cheese parsley; garlic and peppers. shape into 1 1/2-inch balls. brown in heated oil until crisp and cooked. don't crowd when browning 2. Meanwhile; heat tomato sauce and oregano. keep warm 3. Cooks shells according to package. Drain well. 4. Spoon a thin cating of sauce in oiled baking dish. Fill each shell with 1 tbs Ricotta. Arrange in dish. 5. Place meetballs among shells. Spoon remaining sauce over. Sprinkle with cheese. 6. Bake 375F anout 15 minutes. |
| . | Meringue Cookies (Jake | Bet 2 egg whites until soft peaks. Add tsp vanilla; 1/8 tsp cream tartar; 1/8 tsp salt. Gradually add 2/3 c sugar beating until whites are stiff. Then fold in one pkg of choclate chips and 1c chopped nutes. Grease pan lined w/ wax paper. Bake @ 300 for 25-30 min. | |
| . | Mr Jerry's Rice | 1 lb bacon 2 lb sausage 3 med onions 2 bell peppers 4-5 cloves garlic 8 oz mushrooms 7 oz pimentos 8 oz olives 16 oz salsa 8 c chicken stock italian seasoning basil thyme cajun seasoning 4 bay leaves chopped grean onion parsely 6 c rice 2 packages wild rice | - Fry bacon - Saute sausage in bacon grease - chop and cook bell pepper in 1/2 cube butter - cover with foil and / or lid - bake 25-30 minutes at 350 |
| . | Muffuletta Sandwich | 1 c chopped pimiento stuffed olives 1 c chopped pitted kalamat olives (or other brine curec olives) 3/4 c chopped drained roasted red pepper. 1/2 c olive oil 1/4 c chopped fresh parsely 2 tbsp white wine vinegar 4 garilc cloved minced 1 8" round sourdough bread 4 oz thinly sliced hot coppacola 4 oz thinly sliced salami 6 oz provolone | |
| . | Musaka | sliced eggplant potatoes minced meat mixture (chopped onions; salt; pepper; parika; cumin; tomatoes; butter) cream mixture (3 tbsp butter; 1 tbsp flour; 1cup milk; 2 eggs) | 1. Fry eggplant and potatoes in olive oil till both sides are done. 2. Simmer minced meat mixture for 1 hour 3. In sauce pan; melt butter and flour. Beat egg and milk till creamy. Layer eggplant mixture; potatoes; beef; repeat top with cream mixture. Place in oven 1/2 hour till cream has risen. |
| . | Nestle Toll House Chocolate chip cookies | 2 1/4 cups flour 1 teaspoon baking soda 1 teaspoon salt 2 sticks butter 3/4 cup sugar 3/4 cup brown sugar 1 teaspoon vanilla extract 2 eggs 2 cups semi-sweet chocolate chips 1 cup chopped nuts | Preheat oven 375F. In small bowl; combine flour; baking soda; and salt; set aside. In large mixer bowl ; combine butter; sugar; brown sugar; and vanilla extract; beat until creamy.Beat in eggs. Graduaally add flour mixture. Stir in chocolate chips and nuts.Drop by rounded tablespoonfuls onto ungreased cookie sheets Bake at 375F for 9-11 minutes. |
| . | ORZO | 1cup orzo uncooked 3cups 6 scallions; chopped 18 ½ cup pitted/chopped Kalamata olives 1 ½ cups ½ cup crumbled feta cheese 1 ½ cups ¼ cup chopped fresh dill ¾ cup ¼ cup olive oil ¾ cup 3TBS Lemon Juice ½ cup plus 1TBS 1tsp grated lemon zest 1 TBS ¼ cup red wine vinegar ¾ cup 1 tsp kosher salt 1 TBS 1 tsp pepper 1 TBS | PUT TOGETHER: Cook the orzo according the package directions. In a large bowl; combine the orzo; scallions; olives; feta and dill. Set aside. In a small bowl; whisk together the olive oil; lemon juice and zest; vinegar; salt and pepper. Pour over the pasta mixture and stir to coat all over. Divide the remaining salad equally between two resealable freezer bags if you are preparing a triple batch. FREEZE: Label; date and freeze for up to 3 months. Thaw before serving as directed above |
| . | Peanut Butter Cookies | 1/2 cup brown sugar 1/2 cup white sugar 1/2 cup peanut butter 1/2 cup margarine 1 egg 1 1/4 c flour 3/4 tsp baking pwder 1/2 tsp baking soda 1 1/2 chocalate chips (if desired) | Mix ingredient well Roll into ball ~ 1 1/4 inch roll in suage until course then press with fork Bake 375f for 9 minutes |
| . | Pepsi glazed ham | 1 can regular pepsi creole (dijon) mustard 1 cup brown sugar cherry fruit sauce powder cloves | Mix in pot - heat until thick. Spread on ham and bake until outside glazed. |
| . | Pizza Dough | 1 ½ cups warm water 2 packets (1/4 ounce each) active dry yeast 2 tablespoons sugar 1/4 cup olive oil; plus more for bowl and brushing 2 teaspoons coarse salt 4 cups all-purpose flour (spooned and leveled); plus more for work surface | 1. Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy; about 5 minutes. 2. Whisk sugar; oil and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm; draft-free place until dough has doubled in bulk; about 1 hour. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using. Note: You can store this dough in an oiled bowl; covered with plastic; in the refrigerator for up to 2 hours. |
| . | Popeye Pancakes | 1 cup milk 1 cup flower 6 eggs 2 tbs butter or marg | 1. Mix flour and milk. 2. Beat in 1 egg at a time 3. Throughly melt butter in pan 4. Pout minture into pan 5. Bake 400F for 20 minutes |
| . | Pumkin Pancakes | 2 eggs 1/4 cup vegatable oil 1/4 cup water 1 1/2 c buttermilk 1 c pureed pumpkin 2 c flour 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1/4 tsp ginger 1/4 tsp nutmeg 2 tsp baking powder | Blend ingrediants cook on griddle. |
| . | Pumpkin Bread (Best Recipes) | 3 eggs 1 c oil 4 eggs 16 oz pumpkin 3.5 c flour 2 tsp baking soda 2 tsp salt 1 tsp baking powder 1 tsp nutmeg 1 tsp allspice 1 tsp cinnamon .5 tsp gound cloves 2/3 c water | Combine ingrediants. Pur into 2 well greased 9x5 inch loaf pans. Bake at 350 for 1.5 hours. Remove from pans to cool. |
| . | Pumpkin Seeds | pumpkin seeds 2 tbs cooking oil | 1. Rinse seeds in water 2. Preheat oven to 250F 3. Put seeds in bowl. Add oil and salt. 4. Mix to cover all the seeds. 5. Spread on to cookie sheet 6. Cook for 60 minutes... stirring every 15. |
| . | Rhubarb Bread | 1 cup milk 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 1/2 cups brown sugar 2/3 cup vegetable oil 1 egg 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 1/2 cups chopped rhubarb 1/2 cup chopped walnuts 1/4 cup brown sugar 1/2 teaspoon ground cinnamon 1 tablespoon butter, melted | |
| . | Rice Pancakes | 1-1/2 cups leftover Cooked Rice; white or brown 2 cups buttermilk or yogurt or soy yogurt or Sour Soy 2 cups white or whole wheat flour or half each 1/2 teaspoon salt 2 medium eggs 1 teaspoon baking soda | Use a fork or a potato masher to mash the rice for a minute or two. This is a tiny bit of a nuisance; but it is what gives the pancakes their special texture. After the rice has been mashed a little; then add the rest of the ingredients. Use a whisk to stir everything up until it makes a light and creamy batter. If you use yogurt as your milk product; the batter may be very thick; depending on the thickness of your yogurt. Sometimes; I add water to the batter to thin it out enough for frying. Use your best judgment if the batter seems very thick to you. Fry these in a hot skillet or griddle; turning them when they are brown on the bottom. I use 1/4 cup of batter for each pancake to keep them small; and manageable. They are so tender; that frying big ones is a little tricky; so keep them smallish to be on the safe side. |
| . | Roast Beef sandwiches with lemon basil dressing | 3 lg red onions. Peeled and cut into wedges. 7 tbsp olive oil 1/4 c balsamic vinegar 1 c mayo 3/4 c chopped fresh basil 1 1/2 tsp grated lemon peel 6 4x3" pieces of ciabatta halved horizontally 16 oz thinly sliced roast beef 2 c arugula | 1. Preheat oven to 425F. Line large rimmed baking sheet with foil. 2. Gently toss red onions; 5 tbls oil and vinegar in large bowl. 3. Sprinkle with salt and pepper. 4. Arrange onions in single layer on prepared sheet. 5. Bake onions until brown at edges and tender (about 49 minutes). 6. Cool 7. Mix mayo; basil; lemon juice; lemon peel. and 2 tbsp oil in small bowl. (onions and mayo can be made 2 days ahead of time and chilled). 8. Spread mayo over cut sides of bread. Place bottom halves on plates. Top with roast beef; onions; and arugula. 9. Cover with top halves of bread. |
| . | Salmon Quiche | 1 (7.5 oz) can salmon drained 4 oz shredded Swiss Cheese 1.5 c milk 4 eggs beaten 1 tsp dill weed 1/2 tsp salt 1/4 tsp pepper | 1. Preheast oven to 350F. 2. Coat 9inch pie plate with vegetable spray 3. Break up salmon and sprinkly evenly in bottom of dish. top with cheese 4. In medium bowl beat eggs; milk; and seasoning. Blend well. Pour over salmon and cheese. 5. Bake 55 minutes or until top is golden and filling is set. Allow to set for several minutes before cutting. Make 8 servings. |
| . | Sensational Pear Salsa | 1 small can Diced tomatoes 2 medium pears (or any fruit) finely chopped 1/2 cup finely minced cilantro 2 Tablespoons EACH grated onion; lime juice and tequila 2 teaspoons minced garlic 1/2 teaspoons EACH cumin; salt and black pepper Tortilla chips | In a medium bowl; combine ALL ingredients. Cover and refridgerate for at least 1 hour before serving. Serve with chips. Makes 4 cups of salsa. |
| . | Shrimp Quiche | 1/2 c mayo 1/2 c milk 3 eggs 3 tbsp flour 1 med onion chopped 4 green onions chopped 1/4 c butter 1 celery stalk chopped 1 lb shrimp 8 oz swiss or mozzarella cheese dash worchester sauce 9 " pie shell salt and pepper | 1. Mix together mayo; milk; eggs; and add flour 2. In butter; saute onions; celery; and mushrooms (if desired) 3. Add shrimp; cheese; and worchestoer to egg mixture. 4. Pour into slightly browned pie shell. 5. Bake at 350F for 40 minutes. |
| . | Snickerdoodles | 1/2c shortneing or butter 1 egg 1 1/2 tsp baking powder 3/4 c sugar 1/4 tsp salt 1/4 c flour (enough to make mixture not sticky) | 1. Mix sugar and cinamin in bowl. 2. Other bowl; mix all ingredients 3. Roll into balls and roll into cin and sugar 4. Bake at 350F until golder on bottom |
| . | Spinach Salad (Lisa Koehler) | 1/2 lb spinich 1 pt strawberries 2 oz slivered almonds Dressing: 1/2 c sugar 2 tbl sesame / sunflower seeds 1 1/2 tsp minced onion 1/4 tsp worcestshire sauce 1/4 tsp paprika 1/2 c oil | Add oil last - stir until thick |
| . | Super Fudge Brownies | 1c + 2 Tbs cocoa 1c + 6 tbs butter 4 eggs 1 tbs vanilla 1/2 cup flour 1 cup chocolate chips | Preheat oven to 300 degrees and get an 8x8 pan.Melt butter and mix in cocoa. Add sugar and beat in eggs. Add vanilla. Mix in flour and pour in pan. Smoothe surface and corner top with chips. Bake 45-55 minutes. |
| . | Swiss steak | 1/2 cup flour 2 teaspoons garlic powder 1/4 teaspoons black pepper 3 Tablespoons wesson vegetable oil 1 lb. cube steak cut in four peices 1 cup onions quartered and sliced 1 14 1/2 ounce can stewed tomatoes | In a bowl; combine flour; garlic powder and black pepper. Drege steak in flour mixture. In skillet; add steak to hot oil; brown steak on bothsides; add onoins and continue cooking until onions are tender. Add stewed tmatoes and simmer; uncovered; for 15 minutes or until steak is cooked through. Serve with hot noodles. Serves 4. |
| . | Tomato Glazed Meatloaf (Janet Lee) | 1 1/2 # ground beef 1c Oatmeal 3/4 c catsup divded 1/4c choppsed onion 1 egg 1 tbsp Worcestershire | Preheat oven to 350. Combine beef; oats; 1/2c catsup; onion; egg; Worcestershire and 1 tsp salt (if desired). Press into ungreased 8x4x2 inch pan or shape into loaf and place in shallow baking pan. Spread remaining 1/4c catsup over top. Bake 60 minutes. Let stand 5-10 minutes before service. Makes 6 to 8 servings |
| . | Traditional Potato Latkes | 3 green onions; thinly sliced 2 baking potatoes (1lb) shredded 2 tbs flour 1 egg 3/4 tsp salt 1/8 tsp group black pepper 2 tbs veg oil Applesauce or sour cream optional | 1. Combine green onion; potato; flour; egg; salt; and pepper in lg bowl. 2. Heat 1 1/2 tsp oil in med size non stick skillet over medium heat. Drop potato mixture by slightly rounded TBLS into skillet; spreading level. 3. Cook latkes for 4 to 5 min until golden; turning over with a spatula. Transfer to a paper towel to drain. Keep warm 4. Serve warm with applesauce or sour cream Makes about 15 latkes |
| . | White Chocolate Bread Pudding with white chocolate sauce | 8 oz French Bread; cut into 1 inch pieces 3 1/2 c whipping cream 1c milk (do not use low or nonfat) 1/2 c sugar 18 oz good quality white chocolate (Lindt or Baker's) coursely chopped 7 large egg yolks 2 large eggs | 1. Preheat oven to 275F. Arrange bread cubes on baking sheet. Bake until golden and dry; about 10 minutes. Transfer baking sheet to rack; cool completely. Increase oven to 350F. 2. Combine 3c whipping cream; 1c milk; and 1/2 c sugar in heavy sauce pan. Bring to simmer over medium heat; stirring until sugar dissolves. Remove from heat. Add 10 oz white chocolate (about 1 3/4 c) and stir until melted and smooth. Whisk yolks and eggs in large bowl to blend. Gradually whisk in warm chocolate mixture. 3. Place bread cubes in 2qt glass baking dish. Add half of chocolate misture. Press bread cubes into chocolate mixture. Let stand 15 minutes. Genetly mix in remaing chocolate mixture. Cover dish with foil. 4. Bake pudding 45 minutes. Uncover and bake until top is golden brown; about 15 minutes. Transfer pudding to rack and cool slightly. (Can be prepared 1 day ahead. Cover with foil and refrigerate. Rewarm covered pudding in 350F oven for 30 minutes before serving.) 5. Bring remaining 1/2c cream to simmer in heavy medium saucepan. Remove saucepan from heat. Add remaining 8 oz white chocolate and stir until melted and smooth. 6. Serve pudding with warm white chocolate sauce. Serves 6 |
| . | Wilted Spinich Salad | 1 lg bunch spinich per couple 6 sliced eggs 1/4 tsp salt 1/2 tsp salt 12 slices bacon chopped dressing 2-3 tbsp bacon fat 1/2 c malt vinegar 1/4 c lemon juice 4 tsp sugar 1 tsp worchestshire | Mix ingrediants. Flame dressing with 1 1/2 oz hot brandy. |
| . | Zucchini Bread | 3 eggs 2 c sugar 1/2 c brown sugar 1 tsp grated lemon rind (optional) 1 c vegatable oil 1 tbs vanilla 2 c zucchini grated 2 c flour 1 c whole wheat flour (optional) 1 1/2 tsp cinnamon 1 tsp baking soda 1 tsp salt 1/2 tsp baking powder 1 c chopped walnuts | |
| . | egg drop soup | 3 cups chicken broth 1 Tbls. soy sauce 1 tsp. salt 1 dash white pepper 2 eggs - slightly beaten 2 green onions - trimmed; sliced | -Heat broth; soy sauce; salt; and white pepper to boiling in a 2-quart saucepan. -Slowly pour eggs into boiling broth; stirring constantly with fork to form shreds of egg. -Top soup with onions before serving. |
| . | garden Saute | 1/4 cup butter or margarine 1 red pepper; cut into strips 1 cup sliced celery hearts 1 small bunch asparagus; diagonally sliced optional 1 zucchini; thinly sliced 1/2 lb. mushrooms sliced 3/4 tsp. seasoned salt 1/4 tsp. each dried bazil and thyme leaves 1/4-1/2 tsp. coarsley ground black pepper | 1. In a large skillet or wok; melt butter over medium heat. Add red pepper; celery and asparagus; if used. Stir-fry about three minutes 2. Add zucchini; mushrooms; and seasonings. Use more butter; if necessary. Stir-fry two minutes longer. 3. serve hot |
| . | naan | 1/2 tbs yeast 3 c flour 1/2 tbs suga 1/2 tsp salt 2 tbs butter 3/4 c yogurt 1/2 c water |