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Recipes
LINGUINE PASTA WITH SHRIMP AND TOMATOES
By stepjo7269
Allrecipes By: Cindy in Pensacola
- 2 2 2 tablespoons olive oil
- 3 3 3 cloves garlic, minced
- 4 4 4 cups diced tomatoes
- 1 1 1 cup dry white wine
- 2 2 2 tablespoons butter
- to and black pepper to taste
- 1 1 1 (16 ounce) package linguine pasta
- 1 1 1 pound peeled and deveined medium shrimp
- 1 1 1 teaspoon Cajun seasoning
- 2 2 2 tablespoons olive oil
- Directions
- ●Season the shrimp with the Cajun seasoning, salt, and pepper.
- 2 5 remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes.
- to the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.
MEXICAN CASSEROLE II
By stepjo7269
tasteofhome
- Directions:
- 1-1/2 pounds ground beef
- 1 envelope taco seasoning
- 3/4 cup water
- 1 can (16 ounces) refried beans
- 1/2 cup salsa
- 6 flour tortillas (6 inches)
- 2 cups frozen corn, thawed
- 2 cups (8 ounces) shredded cheddar cheese
- Shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream, optional
- ●In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
- ●Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave for 1-2 minutes or until spreadable.
- ●Place three tortillas in a greased round 2-1/2-qt. baking dish. Layer with half of the beef, bean mixture, corn and cheese; repeat layers.
- ●Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 5 minutes.
- ●Serve with lettuce, tomatoes, olives and sour cream if desired. Editor's
- ●Note: This recipe was tested in a 1,100-watt microwave.
GOVERNORS CHICKEN
By stepjo7269
Real and Healthy Chinese Cooking By: Nicholas Zhou
- Directions:
- 2 2 2 Tablespoons Fire in the Hole Habanero Hot Sauce*
- 2 2 2 Tablespoons diced garlic
- 1 1 1 Teaspoon sesame oil
- 1/2 1/2 1/2 Teaspoon salt
- 1/4 1/4 1/4 Cup dry sherry
- 1 1 1 Tablespoon soy sauce
- 3 3 3 Tablespoons corn starch
- 2 2 2 Chicken
- 1/2 1/2 1/2 Cup each diced red onion, thinly sliced carrots, sliced mushrooms
- 1 1 1 Cup each sliced Napa cabbage and fresh Chinese peapods
- 1/4 1/4 1/4 Cup chicken stock
- 1/2 1/2 1/2 Cup oyster sauce
- Peanut oil for deep-frying and stir-frying
- 2 Mix hot sauce, garlic, sesame oil and salt and grind into a paste with a mortar and pestle. Let this mixture stand at room temperature for 2 hours.
- ● Combine this paste, sherry, soy and corn starch. Mix well. The consistency should be about like very heavy cream.
- to Add the chicken and stir to coat. Let marinate overnight.
- to 350 to oil to a wok (or other pan). Heat until about 350 degrees, then add pieces of chicken, four or five at a time, and deep-fry until brown. Drain and transfer to a warm platter. Repeat until all the chicken is cooked.
DIRT CAKE
By stepjo7269
Ann--Granny's maid
- Crust:
- 1 package Oreo cookies, crumbled (can use blender) and divided
- 1/2 stick butter, softened
- Directions:
- Mix all but 1 T. crumbs and butter and press into bottom of deep pie pan.
- Cream Cheese Layer:
- 2 (8 oz) packages cream cheese, softened
- 1/2 box (1 lb box) powdered sugar
- 8 oz Cool Whip
- Directions:
- Mix and pour over crust.
- Pudding Layer:
- 4 oz instant chocolate pudding
- 4 oz instant vanilla pudding
- 2 1/2 c. Milk
- Directions:
- Mix with mixer until smooth and thick. Pour over cream cheese layer.
- Topping:
- 8 oz Cool Whip
- 1 T. Cookie crumbs
- Directions:
- Top pudding layer with Cool Whip and sprinkle with crumbs.
STRAWBERRY SHORTCAKE
By stepjo7269
Better Homes and Gardens Recipe Card Library
- Shortcake:
- 2 C. all-purpose flour
- 2 T. sugar
- 1 T. baking powder
- ½ tea. salt
- ½ C. butter
- 1 beaten egg
- 2/3 C. light cream
- ●In a mixing bowl stir together the flour, sugar, baking powder, and salt.
- ●Cut in the butter until the mixture resembles coarse crumbs.
- ●Combine the egg and light cream; add all at once to flour mixture, stirring with fork just to moisten.
- ●Spread dough in greased 8 x 1½ in. round baking pan or a greased 8 x 8 x 2-inch baking pan, building up edges slightly.
- ●Bake in a 450 F. oven for 15 to 18 minutes or until done.
- ●Remove from pan and cool slightly
- Strawberry shortcake:
- Shortcake (see recipe above)
- Butter, softened
- 1 C. whipping cream
- 3 to 4 cups sweetened, halved strawberries
- ●Prepare shortcake as directed above.
- ●Cool on a rack for about 5 minutes.
- ●Using a sharp knife, gently split shortcake horizontally into two layers; lift off top carefully.
- ●Place bottom layer on serving plate.
- ●Spread a little softened butter over bottom layer.
- ●In chilled bowl whip cream to soft peaks (tips curl over).
- ●Spoon half of the strawberries and the whipped cream over bottom cake layer.
- ●Top with second layer.
- ●Spoon remaining strawberries and whipped cream over the top.
7 LAYER MEXICAN DIP
By stepjo7269
●Serve with chips
- 1 can refried beans (with onion & garlic)
- 1 pkg. Of powdered taco mix
- 1 can frozen avocado dip
- 1 small sour cream mixed with a package of ranch dressing
- 1 small can of chopped black olives
- chopped onions
- chopped jalapeno peppers (small jar)
- Monterrey Jack cheese
- ●Layer first 7 ingredients in order.
- ●Cover with Monterrey Jack cheese.
CARAMEL APPLE DIP
By stepjo7269
Allrecipes By: Lori "Sinfully delicious! Sprinkle with nuts and use as a dip for your favorite apples!"
- 16 individually wrapped caramels, unwrapped
- 1/4 cup water
- 1 (8 ounce) package cream cheese
- 1/2 cup brown sugar
- Directions
- ●In a medium saucepan over medium-low heat, or in the microwave, melt caramels with water, stirring frequently.
- ●Remove from heat. In a medium bowl, cream together cream cheese and sugar. Fold in caramel mixture.
- ●Serve immediately.
BLUEBERRY-LEMON BREAD (1-POUND RECIPE)
By stepjo7269
Recommended cycle: Basic/white bread cycle; light or medium/normal color setting
- Directions:
- 1/2 cup milk
- 1 large egg
- 1 tablespoon butter or margarine
- 3/4 teaspoon salt
- 2 cups bread flour
- 1/3 cup dried blueberries
- 2 teaspoons sugar
- 1 1/2 teaspoons finely shredded lemon peel
- 1 1/2 teaspoons Fleischmann's® Bread Machine Yeast
- ●Add ingredients to bread machine pan in the order suggested by manufacturer, adding dried blueberries with flour. (If dough is too dry or stiff or too soft or slack, adjust dough consistency - see Adjusting Dough Consistency tip.)
*STRAWBERRY CHEESECAKE ICE CREAM
By stepjo7269
Taste of Home Simple & Delicious By: Debra
- Directions:
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup refrigerated French vanilla nondairy creamer
- 1/4 cup sugar
- 1 teaspoon grated lemon peel
- 1 carton (16 ounces) frozen whipped topping, thawed
- 1 package (16 ounces) frozen sweetened sliced strawberries, thawed
- ● In a large bowl, beat the cream cheese, creamer, sugar and lemon peel until blended.
- ● Fold in whipped topping and strawberries.
- ● Transfer to a freezer container; freeze for 4 hours or until firm.
- ● Remove from the freezer 10 minutes before serving.
- Yield: 2 quarts.
SAND TARTS
By stepjo7269
Southern Living p. 172 in December, 2000 issue
- 1 C. butter, softened
- 2 C. all-purpose flour
- 1 T. ice water
- 1 tea. vanilla extract
- 1/4 tea. salt
- ●Beat butter at medium speed with an electric mixer until light and fluffy. Add flour and next 4 ingredients, beating well.
- ●Stir in pecans.
- ●Roll dough into 1-inch balls; roll out to 3-inch logs. Shape into crescents, and place on ungreased baking sheets.
- ●Bake at 350 degrees for 12 to 14 minutes or until lightly browned. Cool completely on wire racks.
- ●Dredge cookies in powdered sugar.