All recipe's are tried and true
And recipe's will be given credit to
From whom I've taken from. ~ Lina
Taco Dip
3 pkgs cream cheese, softened, 2 pkgs taco seasoning,diced black&green olives large tomatoe, chopped lettace & large bag grated cheese. Blend cream cheese & taco seasoning "add a little milk so it is not so thick" spread taco mixture on big plate, add the olives "drain juices" diced tomatoes &lettace , top off with loads of grated cheese. Put in the fridge till cold. Get the tortilla chips and dig in!!!
Nachos
1 1/2 pounds of hamburger
2 packs of taco seasoning
2 medium jars of chunky salsa (I like chi chi's salsa
sliced velveta cheese
Cook hamburger add the taco seasonings and cook as directed on the seasoning package. Pour in to a 9 x 13 or larger pan add the salsa and stir. Bake at 350 till hot. Layer the velveta cheese Bake till the cheese is melted.
Dip with tortillia chips. Enjoy
Breakfast
I really don't measure this so here it goes
Breakfast on the go
About 8 eggs
Chopped green peppers, optional
chopped onions, I use a medium one
Grated cheddar cheese
Sausage links cooked & cut up, About 12
milk for eggs, about 1/4 cup
Salt & Pepper to taste
Mix eggs and milk. Add the rest mixing together. Pour into greased muffin pan, I
fill almost all the way. Bake at 350 for 25 min. Makes 12. I make them at night so if in a rush in the morning I can throw one in the micro & go. Mmmmm
Cajun BBQ Shrimp { This recipe is from a friend }
1 tsp paprika
1 tsp cayenne
1 tsp black pepper
1/2 tsp crushed red pepper flakes
1/2 tsp salt
1/2 tsp thyme leaves,crushed
1/4 tsp oregano leaves,crumbled
2# large shell on shrimp,rinsed and patted dry
1/2c Unsalted butter
2 tsp worcershire sauce
1 tsp hot sauce
2 large cloves garlic minced
3/4c chicken broth
1/2c dry white wine
4 scallions, thinly sliced
1 loaf french bread sliced
In large bowl, combine seasonings.Add shrimp and let stand for 15 minutes.
In large skillet, over high heat melt 1/2 the butter.Add shrimp,w. sauce,pepper sauce and garlic.Saute 2 min.Add remaining butter,chicken broth and wine.
Cook 2 min, stirring occasionally,untill shrimp just turn pink.
With slotted spoon, remove shrimp to deep platter,or individual pasta-type
bowls.
To seasoned butter mixture, add scallions.Boil over high heat for 2-3 minutes,stirring until liquid has reduced and thickened slightly. Pour over
shrimp. Serve with the bread for mopping up the sauce
Thanks Lulu :-)
Blue Cheese-Stuffed Shrimp
6 c Water
24 Fresh jumbo shrimp; unpeeled
1/2 ts Prepared mustard
1 ts Green onion; finely chopped
3 oz Cream cheese; softened
1 oz Blue cheese; crumbled
3/4 c Parsley; finely chopped
Bring water to a boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Butterfly shrimp, leaving tails intact.
Combine cream cheese and next 3 ingredients in a bowl. Stuff each shrimp with 1 tsp. cheese mixture. Roll cut side of shrimp in parsley. Cover and chill at least 1 hour.
Meagan's Pasketti Sauce
UMMY NUMMY SUPER MEATY PASKETTI SAUCE
Recipe By :Meagan Keeler
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 lb italian sausage
1 lb lean ground beef
2 tbsp olive oil
10 large mushrooms -- sliced thin (8 to 10)
2 large cloves of garlic
1 bottle red wine -- the better the wine, the better the sauce
2 tbsp italian seasonings
1 large can tomato SAUCE
2 large cans PEELED CRUSHED tomatoes -- use canned
1 small can tomato PASTE
1/4 cup fresh parmesean & romano
1/4 tsp sugar (helps cut the acidity) -- (1/4 to 1/2)
1/2 tsp salt
In a skillet over medium high heat, saute the mushrooms until thouroughly cooked, add the garlic, italian seasonings, and half the bottle of wine. Simmer until the wine has reduced by about half.
In a large pot, brown the sausage and hamburger together. If you bought the sausage in links, remove it from the casings before cooking. A little extra effort, and a bit messy, but it's worth it. Drain.
After the meat is cooked, add all the tomato products, making sure that the tomato paste is thouroughly blended throughout.
When the mushrooms and wine have reduced enough, add them to the tomato-meat sauce. Add the cheese, making sure to sprinkle it over the top or else it will clump up. Sprinkle the sugar and salt over the top, stir well.
Simmer until you're ready to eat, stirring occasionally. It's best when you've had it simmering all day, gives it a chance to reduce the watery liquid.
Serve with a nice big salad, and LOTS OF BREAD for mopping up the sauce. And of course, lots of extra freshly grated parmesean cheese.
MMMMMM, mmmmmm good
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Meagans helpful notes:
OK, as far as the mushrooms, I usually just use the inexpensive white button shrooms. Portabellos would be good too though. Saute them in the olive oil, then add the wine.
For the wine, I just buy an inexpensive bottle of chianti, 8-10$. But, the better the wine, the better the sauce. You could also use a burgundy, but I've never done it before. The person to ask about wines would be Mike Jameson, he seems to be rather knowledgeable about good wines.
For the tomato products; By big can I mean the 29 oz tomato sauce, same size crushed tomatoes, and a 12 oz can of paste. Sorry about the confusion, I tend to categorize cans by little (6 oz), regular (12 oz), large or big (29 oz) and really big (like a 5 lb coffee can, lol). Hope that helps some
Marinated Cucumbers
4 lg. firm cucumbers 1 C sour cream 2 T lemon juice 2 T vinegar 2 T sugar 1 small onion, very finely sliced about 1T fresh dill weed
Peel cucumbers and slice into thin rounds. Place in a large bowl of ice water for 1 hour.
Mix sour cream, lemon juice, vinegar and sugar. Chill.
When cucumbers are crisp, drain water thoroughly. Mix with sour cream marinade. Place in large glass jar. Cover tightly and refrigerate. Serve a day or two later with a sprinkling of fresh dill.
Shrimp Dip
1/2 pound shrimp 3/4 cup sour cream 3 green onions (chopped) 3/4 cup mayonnaise 1 tsp dill Salt to taste
Combine all ingredients and mix well. Chill before serving. Serve as an appetizer with flour tortilla chips
Wisconsin Cheese Soup
5 tb Butter or margarine
2 md Carrots, finely chopped
2 Celery ribs, finely chopped
1 md Onion, finely chopped
1/2 Green pepper, seeded and
- chopped
5 Mushrooms, chopped
1/2 c Cooked ham, finely chopped
- optional
1/2 c Flour
2 tb Cornstarch
1 qt Chicken broth
1 qt Milk
1/2 ts Paprika
1/4 ts Cayenne (up to 1/2 t.)
1/2 ts Dry mustard
1 lb Sharp cheddar cheese, grate
Salt
Freshly ground black pepper
In a large heavy kettle, melt butter or margarine; add carrots,
celery, onion, green pepper, mushrooms and ham (if desired). Cook
over medium heat until vegetables are crisp tender, about 10
minutes, stirring occasionally. Do not brown. Add flour and
cornstarch; cook, stirring constantly, about 3 minutes. Add broth
and cook, stirring, until slightly thickened. Add milk, paprika,
cayenne and mustard. Stir in cheese gradually, stirring until cheese
is melted. To avoid curdling, do not allow soup to boil after
cheese is added. Season to taste with salt and pepper. Serve piping
hot. Makes about 2 1/2 quarts soup.
Cabbage Roll's
2 large cans stewed tomatoes
2 pnds hamburger
Velveta cheese
1 medium onion(choped)
Green peppers (chopped)
Bake at 350
Cut cabbage leaves, simmer in water till soft
mix onions& green peppers into raw hamburger,
take a small hand full of hamburger mix
set on cabbage leaf roll tightly, pour 1can
stewed tomatoes into baking pan lay down rolls,
then pour on the other can on top of cabbage
cover, put in oven for a little over an hour 1/2
Take out add sliced velveta cheese (layered)
put back in till cheese is melted.
Stuffed Shells
Sauce:
1/4-cup olive oil
1-onion, chopped
3-garlic cloves, minced
1/4-teaspoon dried crushed red pepper
2-(28 ounce cans) Italian plum tomatoes, chopped in processor with juices
2-Tablespoons dried basil
1-teaspoon dried thyme
Filling:
2-(15 ounce) containers ricotta cheese
14-ounces feta cheese, chopped
1-Tablespoon dried basil
1-teaspoon granulated garlic
1-Tablespoon white wine
2-fresh chive bunches, chopped
2-eggs
30-jumbo pasta shells
Grated Parmesan cheese
Heat oil in heavy large saucepan over medium heat. Add onion and sauté 5 minutes. Add garlic and sauté until onion is tender, about 5 minutes. Add crushed red pepper and sauté 30 seconds.
Add tomatoes. Simmer until sauce is reduced to 5 cups, stirring occasionally, about 1 hour.
Season to taste with salt and pepper. Remove from heat and mix in basil, and thyme.
For filling:
Combine ricotta, 1-1/3 cups feta, basil, garlic and chives. Season to taste with salt and pepper. Mix in eggs and wine.
Cook shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool. Drain thoroughly.
Preheat oven to 350 degrees (Fahr). Spread 3/4 cup sauce over bottom of each of two 13 x 9 x 2-inch glass baking dishes. Fill 30 shells and divide between dishes. Top with remaining sauce. Sprinkle with remaining feta.
Bake shells until heated through, about 30 minutes. Top with parmesan cheese.
Instant Cappuccino Mix
1/2 cup instant coffee
1/2 to 3/4 c. sugar
1 c. instant nonfat dry milk
1 tsp. dried grated orange peel
1 tsp. cinnamon
Mix together in the blender. Wait for the dust to settle after turning it off. Store in an airtight container. Use 2 T. per cup of hot water.
Title: HOMEMADE WONTON WRAPPERS
Yield: 4 Servings
-PVMP45B
2 Eggs
2 c All-purpose flour
2 tb To 4 Tbs. water
Make a well in flour, drop in eggs and 2 tbsps. water
(add more water if necessary). Knead until dough is
smooth and elastic. Roll out on floured board till
paper thin. Cut into 3 x 3" squares. Use in recipes
that call for WWs.
----- tsr-dj
###########################################
Egg Roll Wrappers
Submitted by Ruth burbage@pell.net
Ingredients
2 c. flour
3/4 c. water
1/2 tsp. salt
Directions
In food processor, process flour and salt to mix. Leave processor running and slowly pour water through top. When dough forms a ball and bounces on top of the blades, it's done (may not need all water, or may need more). Roll out paper thin, cut into 9" triangles. Place filling along one side and flop the 2 end points over to keep filling in. Then roll like a crescent roll. Fry in 1" oil in heavy skillet 2 to 3 minutes each side, until golden .
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macaroni salad
Cooked macaroni
6 or more slices cooked and crumbled bacon
cheese cut into little squares
chopped green and red peppers
1 large chopped onion
mayo and Miracle Whip
about a teaspoon vinegar
with a sprinkle of dill
pepper to taste
chil mmmmm so yummy!!!! I like do this with seafood :-) Enjoy
1 bunch broccoli -- 4-5 cups bite size,
peel stems
1 cup raisins
1/4 cup sliced green onions
1 cup sunflower seeds (salted)
3 Tablespoons chopped bacon or Bac-os
Dressing:
3 Tablespoons sugar
3/4 cup mayonnaise
1 Tablespoon vinegar
Mix salad ingredient together. Mix dressing together. Mix all together.
Tuna Salad
2 servings
1 10 oz. can canned solid white tuna in water, drained 2 tablespoons sweet pickle relish 3 tablespoons low fat mayonnaise 1 teaspoon lemon juice ¼ cup chopped celery ¼ cup chopped scallions 4 slices Health nut whole wheat bread
Mix all ingredients (except bread) and chill. When needed, spread between 2 slices of bread. May also add some lettuce and/or a slice of tomato.
Cake Mix Cookies
1 box cake mix, any flavor
1/3 - 1/2 cup vegetable oil
2 eggs
1 cup chocolate chips or other flavored chips (optional)
Mix well and drop by teaspoon on ungreased cookie sheet approximately 2 inches apart. Bake @ 350 degrees for 8-10 minutes. Let sit couple minutes before removing from pan. Enjoy!
Sour Cream Sugar Cookies
1/2 cup sour cream
1 tsp baking soda
1 cup butter, -- softened
1 1/2 cups sugar
1 egg
1 tbsp vanilla
1/2 tsp salt
3 1/2 - 4 cups flour
1/2 tsp baking powder
Stir baking soda into sour cream and set aside.
Cream together butter and sugar. Add egg, vanilla, and salt. Add sour cream mixture. Add flour and baking powder. Use enough flour so dough will be able to be rolled. Chill for at least an hour before working. Roll dough until about 1/4-inch thick, then cut out with cookie cutters. Bake at 375º F. until golden brown, approximately 10 minutes.
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