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"MY DADDY'S" CHILI

MY DADDY'S CHILI

By

Best of the Best from Bell's Best Cookbooks p

  • Directions:
  • 1 1/2 lb ground beef
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 T. butter
  • 1 (8 oz) can tomato sauce
  • 1 (16 oz) can tomatoes
  • 1 t. cumin salt
  • 2 T. chili powder
  • 1 T. paprika
  • 1 1/2 t. minced hot red pepper
  • 1 (16 oz) can red beans, rinsed, drained (optional)
  • Saute ground beef, onion and garlic in butter.
  • Add other ingredients and cook slowly for 2 hours or longer.
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OATMEAL COOKIES

OATMEAL COOKIES

By

Diane Clements

  • 1 C. margarine
  • 1/4-1/2 tea. cloves & mace
  • 2 C. brown sugar
  • 1/4 tea. ginger
  • 1/2 C. white sugar
  • 2 eggs
  • 2 C. flour
  • 4 T. Pet milk
  • 1 tea. baking powder
  • 1 tea. vanilla
  • 1 tea. baking soda
  • 3 C. oatmeal
  • 1 tea. salt
  • 2 C. pecans
  • 2 tea. cinnamon
  • 1 1/2 C. raisins
  • 1/2 - 1 tea. nutmeg & allspice
  • ●Melt margarine and add sugar.
  • ●Sift together flour, baking powder, soda, and spices.
  • ●Add eggs to sugar mixture and mix well.
  • ●Then add flour mixture gradually.
  • ●Add milk as needed to mix well.
  • ●Add vanilla, then blend in oats, pecans and raisins.
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GRILLED RIB-EYE STEAKS

GRILLED RIB-EYE STEAKS

By

Allrecipes By: MACAW06

  • 1/2 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 6 tablespoons soy sauce
  • 1/4 cup minced garlic
  • 1/2 medium onion, chopped
  • 2 tablespoons salt
  • 1 tablespoon pepper
  • 1 tablespoon crushed dried rosemary
  • 3 tablespoons steak seasoning
  • 3 tablespoons steak sauce (e.g. A-1)
  • 4 (10 ounce) rib-eye (Delmonico ) steaks
  • Directions
  • ●Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.
  • ●Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.
  • ●Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like.
  • ●Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.
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LURLEY'S POUND CAKE

LURLEY'S POUND CAKE

By

Dee Gray's Church's Family Favorite Cookbook p

  • Directions:
  • 3 c. all-purpose flour
  • 3 c. sugar
  • 3 sticks butter
  • 9 large eggs
  • 1 T. vanilla
  • ●Cream together butter and sugar in a large mixing bowl. Add eggs one at a time beating after each egg.
  • ●Add flour a little at a time and continue beating until very fluffy.
  • ●Add vanilla continue beating until well mixed.
  • ●Spoon batter into greased and floured 10 inch tube pan.
  • ●Bake at 300 F. for 1 hour and 25 minutes.
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HASH BROWN CASSEROLE II

HASH BROWN CASSEROLE II

By

MS Farmer's Market Cookbook p

  • Directions:
  • 1 2-lb bag frozen hash brown potatoes (author uses Ore Ida tiny cubed ones)
  • 1/2 t. pepper, or to taste
  • 1 t. salt
  • 2 small cans cream of chicken or cream of mushroom soup (or 1 of each)
  • 1/2 c. onion, chopped
  • 10 oz or more sharp cheddar cheese
  • 1 8 oz carton sour cream (use a little more if too thick)
  • 2 c. cornflakes (author usually uses just a little more)
  • 1/4 c. butter or margarine, melted
  • ●Preheat oven to 350 F.
  • ●In a large bowl, combine potatoes, salt, pepper, soup, cheese, onion, and sour cream; mix well.
  • ●Transfer mixture to a 9 x 13 inch greased baking dish. Crush cornflakes and mix well with butter; sprinkle over potatoes.
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MISSOURI SWEET POTATOE FRIES

MISSOURI SWEET POTATOE FRIES

By

Garden Time! “Growing Sweet Potatoes Everywhere”

  • Directions:
  • 4 medium sized sweet potatoes, baked or boiled
  • 3 T. butter
  • 1 t. salt
  • 1/4 t. pepper
  • 1/4 t. nutmeg
  • 1/8 t. cinnamon
  • flour
  • 1 egg, slightly beaten
  • 2 T. water
  • fine dry bread crumbs
  • 1 . Peel, hot cooked sweet potatoes and put through a ricer. Beat in butter and spices and chill.
  • 2 . Shape into 2 1/2 inch patties. Roll in flour, then in egg which has been diluted with water. Finally roll in crumbs.
  • 3 . Fry in deep hot fat at 385 F. for 3 minutes or until golden brown.
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DEATH BY CHOCOLATE III

DEATH BY CHOCOLATE III

By

Allrecipes By: LaNita

  • Directions:
  • 1 (19.8 ounce) package brownie mix
  • 2 (3.9 ounce) packages instant chocolate pudding mix
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 3 (1.4 ounce) bars chocolate covered English toffee
  • ●Prepare brownies according to package directions. Let cool.
  • ●Mix pudding according to package directions.
  • ●In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
  • ●Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
  • ●Refrigerate.
  • Note: This is best if made the day before you serve it.
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VANILLA PASTRY CREAM

VANILLA PASTRY CREAM

By

Variations as above. Serve chilled

  • ●To assemble:
  • 3 C. low-fat (1%) milk
  • 2/3 C. sugar
  • 4 T. cornstarch
  • 3 eggs (2 whole eggs, 1 yolk)
  • 1 ½ T. vanilla
  • ●Using double boiler, heat 2 ½ C. of the milk until steam rises from the surface.
  • ●In a separate bowl, combine remaining ½ C. milk and the sugar. Sift in cornstarch; whisk until well blended.
  • Add 2 whole eggs and 1 egg yolk; whisk again until all is combined.
  • ●Remove milk from heat; gradually whisk in egg mixture.
  • ●Return pan to top of double boiler; whisk constantly over medium heat until thickened and smooth, about 5 min.
  • ●Remove from heat; stir in vanilla.
  • ●Transfer to bowl, press plastic wrap onto pastry cream surface and refrigerate for up to 3 days.
  • ●Makes 3 cups.
  • THICKENED RASPBERRY PUREE
  • 2 C. whole frozen raspberries (8 oz), thawed
  • 3-4 T. sugar
  • 1 T. cornstarch
  • 2 T. black raspberry liqueur
  • ●Puree thawed berries in food processor or blender. Strain through a fine sieve to remove seeds.
  • ●Place puree in small saucepan.
  • ●Stir sugar and cornstarch together and add to puree, along with liqueur.
  • Makes 1 cup.
  • GLAZE
  • ●Combine ½ C. seedless raspberry jam or jelly, melted, with 1 T. black raspberry liqueur or water.
  • Makes ½ cup
  • Begin assembly 1-2 hours before serving time.
  • WHOLE BERRY TARTS:
  • Each 3 in. tart will require about 1 cup frozen berries. This is equivalent to about 4 oz. frozen raspberries or 5 oz. frozen blackberries for each tart.
  • ●Spoon 3-4 T. of pastry cream into each pastry shell.
  • ●Arrange evenly shaped frozen berries, stem side down, over the pastry cream, starting around the outside edge and working toward the center.
  • ●Arrange raspberries in two layers; blackberries in one layer.
  • ●Refrigerate until ready to serve.
  • ●Just prior to serving, spoon glaze generously over berries.
  • ●Garnish with orange zest, mint leaves or sliced kiwi fruit.
  • RED RASBERRY PUREE TARTS:
  • ●Spoon 5-6 T. puree into each pastry shell.
  • ●Make decorative hearts by running a toothpick through droplets of vanilla cream that you have strategically placed on puree surface.
  • ●Chill until serving time.
  • VANILLA CREAM TARTS:
  • ●Spoon 5-6 T. vanilla cream into each pastry shell.
  • ●Make decorative hearts by running a toothpick through droplets of red raspberry puree that you have strategically placed on cream surface.
  • ●Chill until serving time.
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LEMON BARS II

LEMON BARS II

By

Allrecipes By: Sallie

  • 1 cup all-purpose flour
  • 1/4 cup confectioners' sugar
  • 1/4 cup butter
  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 eggs
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1/3 cup confectioners' sugar for decoration
  • Directions
  • ●Preheat oven to 350 degrees F (175 degrees C).
  • ●To make Bottom Layer: Mix one cup flour and 1/4 cup confectioners sugar. Melt the butter and stir into flour mixture.
  • ●Press flat and even into an 8x8 inch baking dish. Bake for 20 minutes.
  • ●While baking, make the top layer: Mix 1 cup sugar, 2 tablespoons flour, and the baking powder.
  • ●Beat eggs and add to mixture, stirring well. Add lemon juice and rind, mix again.
  • ●Pour over bottom layer; Bake at 350 for 25 minutes. Cool a little, cut into squares while warm; dust with confectioners sugar.
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OLD SETTLERS' BAKED BEANS

OLD SETTLERS' BAKED BEANS

By

Allrecipes By: Kathy Schulz

  • Directions:
  • 1/2 pound ground beef
  • 1/2 pound bacon, diced
  • 1 medium onion, chopped
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup ketchup
  • 1/4 cup barbecue sauce
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon pepper
  • 1/2 teaspoon chili powder
  • 1 (16 ounce) can pork and beans, undrained
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 (16 ounce) can Great Northern beans, rinsed and drained
  • ●In a large skillet, cook beef, bacon and onion until meat is done and onion is tender. Drain any fat.
  • ●Combine all remaining ingredients except beans. Add to meat mixture; mix well.
  • ●Stir in beans and place in a greased 2-1/2-qt. casserole.
  • ●Bake, covered, at 350 degrees F for 1 hour or until heated through.
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