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Recipes
CREAMY RICE PUDDING
By stepjo7269
From Allrecipes
- 3/4 cup uncooked white rice
- 2 cups milk, divided
- 1/3 cup white sugar
- 1/4 teaspoon salt
- 1 egg, beaten
- 2/3 cup golden raisins
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
- ●In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- ●In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly.
- ●Remove from heat, and stir in butter and vanilla.
CRANBERRY STUFFED TURKEY BREASTS
By stepjo7269
Allrecipes By: Ester Nelson
- 1 1 1 (12 ounce) package herb-seasoned bread stuffing mix
- 2 2 2 skinless boneless turkey breasts
- 1 1 1 cup chopped pecans
- 2 2 2 (8 ounce) packages dried, sweetened cranberries
- 2 2 2 tablespoons olive oil
- 6 6 6 lettuce leaves
- 1/2 1/2 1/2 cup pecan halves
- Directions
- to 350 to to to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.
- to With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet.
- to 1/4 the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish.
- 4 to up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
- ● Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
- 350 1 170 in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.
- to 15 1/2 to 3/4 for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles.
MEXICAN STUFFED SHELLS
By stepjo7269
Southern Living Summer Recipe Book
- 21 jumbo pasta shells, uncooked
- 1 lb. ground beef
- 1 (16 oz.) jar picante sauce
- 1 (8 oz.) can tomato sauce
- ½ C. water
- 1 (4 oz.) can chopped green chiles, drained
- 1 C. (4 oz.) shredded Monterey Jack cheese, divided
- 1 (2.8 oz.) can French fried onions, divided
- ●Cook pasta according to pkg. directions, drain.
- ●Brown ground beef in a lg. skillet, stirring until crumbled; drain.
- ●Combine picante sauce, tomato sauce, and ½ C. water; set aside.
- ●Combine ground beef, ½ C. picante mixture, chiles, ½ C. cheese, and half of onions. Fill each shell with 2 T. mixture.
- ●Spoon half of remaining picante mixture into a 13 x 9 x 2 in. baking dish, place filled shells on sauce.
- ●Top with remaining picante mixture.
- ●Bake covered @ 350 F. for 30 min. ●Sprinkle with remaining cheese and onions.
- ●Bake, uncovered, 5 additional minutes or until cheese melts.
ULTIMATE FROZEN STRAWBERRY MARGARITA
By stepjo7269
Allrecipes By: JTWTECH "A near perfect strawberry margarita
- 6 fluid ounces tequila
- 2 fluid ounces triple sec
- 8 ounces frozen sliced strawberries in syrup
- 4 fluid ounces frozen limeade concentrate
- Directions
- ● Fill a blender with ice and crush. Pour in the tequila and triple sec. Add the strawberries and limeade.
- ● Blend for 30 seconds or until smooth.
TANGY CASHEW PORK
By stepjo7269
●Serve over rice
- 1 envelope onion soup mix
- 1 T. Plus 2 tea. cornstarch
- 1 C. Water
- ½ C. Orange juice
- 2 T. vegetable oil, divided
- 3 (1-in. thick) pork-chops cut into 1/4 in. strips (about 1 pound)
- 2 medium carrots, cut into 1/8 in. diagonal slices
- 6 oz. fresh snow pea pods, trimmed
- ½ C. cashews
- ●Combine onion soup mix and cornstarch in a small bowl. Stir in water and orange juice until well blended; set aside.
- ●Pour 1 T. oil into a wok or large skillet, coating bottom and sides; heat to medium high (325 F.) for 2 min. Add pork, and stir-fry 3 to 4 minutes or until browned. Remove pork from wok.
- ●Heat remaining 1 T. oil in wok. Add carrots and snow peas; stir-fry 3 minutes. Add onion soup mixture and pork to wok; cook, stirring constantly, until thickened.
- ●Stir in cashews.
CINNAMON CANDY POPCORN
By stepjo7269
Taste of Home's Gifts from the Country Kitchen Cookbook p
- 8 quarts popped popcorn
- 1 cup butter, cubed
- 1/2 cup light corn syrup
- 1 package (9 ounces) red-hot candies
- Directions
- ●Place popcorn in a large bowl; set aside.
- ●In a large 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 popcorn and toss to coat.
- ●Transfer to two greased 15-in. x 10-in. x 1-in. baking pans.
- ●Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from pans and place on waxed paper to cool.
- ●Break apart; store in airtight containers.
BANANA SOUR CREAM BREAD
By stepjo7269
allrecipes
- Directions:
- 1/4 cup white sugar
- 1 teaspoon ground cinnamon
- 3/4 cup butter
- 3 cups white sugar
- 3 eggs
- 6 very ripe bananas, mashed
- 1 (16 ounce) container sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 teaspoons baking soda
- 4 1/2 cups all-purpose flour
- 1 cup chopped pecans (optional)
- ●Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
- ●In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
ITALIAN BREAD BOWLS
By stepjo7269
Southern Living Our Readers Top-Rated Recipes p
- Directions:
- 2 ½ cups warm water (100 to 110 degrees)
- 2 (1/4 ounce) envelopes active dry yeast
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 7 cups all-purpose flour
- 1 tablespoon cornmeal
- 1 egg white
- 1 tablespoon water
- ● Stir together 2 ½ cups water and yeast in a large bowl; let stand 5 minutes. Stir in salt and oil.
- ● Add flour gradually, beating at medium speed with an electric mixer until a soft dough forms.
- ● Turn dough out onto a floured surface; knead until smooth and elastic (4 to 6 minutes).
- ● Place in a lightly greased bowl, turning to grease top.
- ● Cover and let rise in a warm place (85 degrees), free from drafts, 35 minutes or until doubled in bulk.
- ● Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf.
- ● Place loaves on lightly greased baking sheets sprinkled with cornmeal.
- ● Cover and let rise in a warm place, free from drafts, 35 minutes or until doubled in bulk.
- ● Stir together egg white and 1 tablespoon water; brush over loaves.
- ● Bake at 400 degrees for 15 minutes; Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
- Freeze up to 1 month, if desired.
PINEAPPLE COOL WHIP PIE
By stepjo7269
Dee Gray's Churches Favorite Recipes p
- Directions:
- 2 baked pie shells
- 1/4 c. lemon juice
- 1 large can crushed pineapple, drained
- 1 (8 oz) package Cool Whip
- 1 can Eagle Brand condensed milk
- 1 c. nuts, chopped
- ●Mix all ingredients except Cool Whip. Fold in Cool Whip.
- ●Pour into pie shells and refrigerate.
MARGARITA SUNRISE & MELON MARGARITAS
By stepjo7269
Southern Living magazine, August 2006 p
- Directions:
- Fresh lime wedge (optional)
- Margarita salt (optional)
- Ice
- 1/3 cup fresh lime juice*
- 3 tablespoons orange liqueur
- 2 tablespoons tequila
- 1/3 to 1/2 cup powdered sugar
- Garnish: lime slice
- Margarita Sunrise:
- 1 . Pour lime juice, liqueur, tequila, powdered sugar, and 3 Tbsp. orange juice over ice in a cocktail shaker.
- 2 . Cover with lid, and shake until thoroughly chilled. Strain into prepared glass. Add 3 Tbsp. club soda or lemon-lime soft drink for a little fizz, if desired. Top with 2 tsp. grenadine. Serve immediately. Makes 1 serving.
- Melon Margarita:
- 1 . Substitute melon liqueur for orange liqueur. Proceed with recipe as directed. Makes 1 serving.
- Note: For a sweeter drink, use 1/2 cup powdered sugar instead of 1/3 cup.