Stepjo7269's profile page
Recipes
*IOWA CORN CASSEROLE
By stepjo7269
Taste of Home Country
- Directions:
- 1 pound bacon, diced
- 2 cups soft bread crumbs
- 1/2 cup chopped green pepper
- 1/4 cup finely chopped onion
- 2 cans (14-3/4 ounces each) cream-style corn
- ● In a skillet, fry the bacon until lightly browned. Remove and set aside.
- ● Pour 1/8 to 1/4 cup of bacon drippings over bread crumbs; set aside. Reserve 2 tablespoons drippings.
- ● Saute green pepper and onion in reserved drippings until tender. Stir in the corn, bacon and half of bread crumbs.
- ● Spoon into a 1-qt. baking dish; sprinkle with remaining crumbs.
- ● Bake, uncovered, at 350 degrees for 20-25 minutes or until bubbly.
*OIL AND VINEGAR DRESSING
By stepjo7269
Taste of Home By: Barbara Hyatt, Folsom, California
- Directions:
- 1 cup sugar
- 1 tablespoon ground mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 cup hot water
- 1/4 cup vinegar
- 2 garlic cloves, halved
- 1/4 cup vegetable oil
- Mixed salad greens and shredded red cabbage
- ●In a 1-qt. jar with a tight-fitting lid, combine the first five ingredients.
- ●Add water, vinegar and garlic; shake until sugar is dissolved. Add oil; shake well.
- ●Store in the refrigerator.
- ●Just before serving, remove garlic from the dressing.
- ●Drizzle over salad greens and red cabbage.
- Yield: 2 cups.
Differences in Apples
By stepjo7269
allrecipes
- ●The Quince:
- Baking with Apples
- What makes a great baking apple? The best have a good sweet-tart balance and their flesh won't break down as they cook.
- ●The Fuji
- ●Look for regional and heirloom varieties at farmers' markets and specialty grocers. And when in doubt, ask the grower which apples are best for baking.
- Commonly available apples:
- --------------------------------------------------------------------------------
- Cortland
- --------------------------------------------------------------------------------
- Empire
- Empires are a cross between McIntosh and Red Delicious apples. Firm-textured and slightly tart, the Empire is a fine all-purpose apple good for sauce, pies, baking, salads, fresh eating, and freezing.
- --------------------------------------------------------------------------------
- Mutsu (Crispin)
- This large, yellow-green fruit is very juicy and super crisp. It has a sweet, refreshing flavor and is great for fresh eating, salads, freezing, sauce, and baking.
- --------------------------------------------------------------------------------
- Gala
- A crisp, sweet apple with a mild flavor, Galas have yellow-orange skin with red striping. They're best for salads, eating out-of-hand, and applesauce.
- --------------------------------------------------------------------------------
- Golden Delicious
- The Golden Delicious is sweet, with a rich, mellow flavor. It is one of the best all-around cooking apples, as it maintains its shape after baking.
- --------------------------------------------------------------------------------
- Granny Smith
- One One of the most popular tart apples, Granny Smiths are crisp and quite sour. They're a good all-purpose cooking apple, and their flavor is enhanced when paired with sweeter, spicier apples in pies and crisps.
- --------------------------------------------------------------------------------
- Honeycrisp
- Developed in Minnesota and introduced fairly recently, Honeycrisps are fantastic eating apples. As the name indicates, they are crisp and juicy, with a honey-sweet and tart flavor. Honeycrisps are also good for baking and sauce.
- --------------------------------------------------------------------------------
- Ida Red
- --------------------------------------------------------------------------------
- Jonathan
- Jonathans are quite tart, with a rich, slightly spicy apple flavor. They hold their shape well when baked. They are also good in salads and for applesauce.
- --------------------------------------------------------------------------------
- Macoun
- Sweet and aromatic, Macouns are excellent for snacking, in salads and for sauce. With bright red skin and juicy white flesh, they make an attractive apple on a cheese plate.
- --------------------------------------------------------------------------------
- Jonagold
- A blend of Jonathan and Golden Delicious apples, Jonagolds have a tangy-sweet flavor. With a yellow-green base and a blush stripe, is excellent both for eating fresh and for cooking.
- --------------------------------------------------------------------------------
- Lady
- Tiny, doll-like lady apples are sweet-flavored and are a beautiful decorative apple.
- --------------------------------------------------------------------------------
- McIntosh
- to classic bright red apple with green undertones, juicy, crisp McIntoshes tend to break down when cooked. They are delicious eaten out of hand or in sauce, and are best paired with Golden Delicious or other apples in pies and other baked goods.
- --------------------------------------------------------------------------------
- Red Delicious
- to to be an eating apple, Red Delicious are unsuitable for baking. They are mild-flavored, sweet and juicy, with a deep ruby skin and a classic heart shape.
- --------------------------------------------------------------------------------
- Winesap
- The Winesap is very firm and aromatic, with a spicy bite. A sweet-flavored apple, Winesaps are good in sauces and for baking.
NO MAYONNAISE POTATO SALAD
By stepjo7269
Allrecipes By: Irene
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 red onion, thinly sliced
- 5 large red potatoes
- 2 tablespoons chopped fresh parsley
- Directions
- ●In a small bowl, combine olive oil, wine vinegar, oregano, parsley, and onion. Mix and set aside.
- ●Add potatoes to a large pot of boiling, lightly salted water. Boil for about 20 minutes, or until potatoes are tender. Drain water and let cool.
- ●When cooled, peel and dice. Place in a large bowl, add dressing and season with salt and pepper to taste. Toss to coat, cover bowl and refrigerate for several hours or overnight.
- Note: Reviewers suggested using less olive oil.
PECAN CANDY CLUSTERS
By stepjo7269
Taste of Home's Simple & Delicious Magazine By: Flo Burtnett, Gage, Oklahoma
- Directions:
- 2 cups milk chocolate chips, divided
- 64 pecan halves (about 1-1/2 cups)
- 28 caramels
- 2 tablespoons heavy whipping cream
- ●Line a baking sheet with waxed paper; set aside.
- ●In a microwave, melt 1 cup chocolate chips; stir until smooth.
- ●Drop chocolate by tablespoonfuls onto prepared baking sheet. Immediately place four pecans on top of each chocolate drop.
- ●Place the caramels in a 1-qt. microwave-safe dish; add cream. Microwave, uncovered, on high for 2 minutes, stirring once. Spoon onto the middle of each cluster.
- ●Melt the remaining chocolate chips; stir until smooth. Spread over caramel.
- ●Let stand until set.
CHILI'S SALSA
By stepjo7269
Famous Restaurant's recipes--Chili's
- 14 1/2 ounces can tomatoes and green Chills (like Ro-Tel)
- 14 1/2 ounces can whole peeled tomatoes plus the juice
- 1 tablespoon jalapenos (canned, diced, not pickled) PLUS
- 1 teaspoon jalapenos (canned, diced, not pickled)
- 1/4 cup diced onion
- 3/4 teaspoon garlic salt, to taste
- 1/2 teaspoon cumin, or more to taste
- 1/4 teaspoon sugar, to taste
- Instructions
- ● Place jalapenos and onions in processor; process for just a few seconds.
- ● Add both cans of tomatoes, salt, sugar and cumin. Process all ingredients until well blended, but do not puree.
- ● Place in covered container and chill. A couple of hours of chilling will help the flavors to develop.
*STIR-FRIED PORK SOUP
By stepjo7269
Taste of home Country Woman By: Louise Johnson, Harriman, Tennessee
- Directions:
- 2/3 pound boneless pork loin, cut into thin strips
- 1 cup sliced fresh mushrooms
- 1 cup chopped celery
- 1/2 cup diced carrots
- 2 tablespoons vegetable oil
- 6 cups chicken broth
- 1/2 cup chopped fresh spinach
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 1 egg, lightly beaten
- Pepper to taste
- ● In a 3-qt. saucepan, stir-fry pork, mushrooms, celery and carrots in oil until pork is browned and vegetables are tender. Add broth and spinach.
- ● Combine cornstarch and water to make a thin paste; stir into soup. Return to a boil; boil for 1 minute. Quickly stir in egg. Add pepper.
- ● Serve immediately.
BRUNCH OMELET TORTE
By stepjo7269
Allrecipes By: Michele O’Sullivan
- 1 1 1 (17.5 ounce) package frozen puff pastry sheets, thawed
- 1/4 1/4 1/4 cup butter
- 6 6 1/8 red potatoes, peeled and sliced 1/8 inch thick
- 1 1 1 onion, thinly sliced into rings
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon black pepper
- 2 2 2 tablespoons butter, divided
- 6 6 6 eggs
- 1/4 1/4 1/4 cup chopped fresh parsley
- 1 1 1 pinch salt
- 1 1 1 pinch black pepper
- 2 2 2 tablespoons water
- 8 8 8 ounces cooked ham, thinly sliced
- 2 2 2 cups shredded Cheddar cheese
- 1 1 1 egg
- 1 1 1 tablespoon water
- Directions
- to 375 to 375 degrees F.
- 12 1 10 surface, roll each sheet of puff pastry into a 12 inch square. Lay 1 sheet puff pastry into a 10 inch pie plate; set aside.
- 1 a new skillet, melt 1 tablespoon butter until sizzling.
- ●Slide omelet onto cookie sheet. Repeat with remaining butter and omelet mixture.
- 4 1 2nd pie plate on top of puff pastry in the following order: one of the omelets, 4 ounces ham, half of fried the potatoes, 1 cup shredded cheese, remaining potatoes, ham, cheese and 2nd omelet.
- to 1 1 sheet of puff pastry. Press together edges of both sheets of puff pastry to form a rim; trim off excess. Crimp or flute edges. In small bowl, stir together 1 egg and 1 tablespoon water; brush over puff pastry.
- 30 to 35 5 minutes or until golden brown. Let stand 5 minutes; cut into wedges.
MOCK SHAKE 'N BAKE SPICE
By stepjo7269
Internet
- Directions:
- 1/2 C. minced dehydrated onions
- 1/4 tea. coriander
- 1/4 tea. thyme
- 1/4 tea. red pepper flakes
- 1/8 tea. oregano
- 1/8 tea. paprika
- 1/8 tea. black pepper
- 1/8 tea. salt
- 1 . Place all ingredients in food processor or coffee grinder.
- 2 . Grind to a powder.
- 3 . Store in air-tight container.
BEEF STUFFED MANICOTTI
By stepjo7269
Best of the Best from Bell’s Best Cookbooks p
- Directions:
- 4 manicotti shells, cooked in salted water for 10 minutes
- 1/2 lb ground chuck
- 1 small onion, finely chopped
- 1/2 bell pepper, finely chopped
- 1 (15 oz) can tomato sauce
- 1- 1 1/2 t. dried oregano
- 1 t. thyme
- 1 bay leaf
- 1 c. shredded mozzarella cheese, divided
- Saute chuck, onion and bell pepper until brown; drain if necessary.
- Add tomato sauce, oregano, thyme and bay leaf; simmer on low heat for 10 min. Remove bay leaf.
- Add 1/2 c. cheese and stir until melted.
- Arrange shells in casserole dish and stuff with 1/2 of meat mixture.
- Pour remaining meat mixture over shells; sprinkle with remaining 1/2 c. cheese.
- Bake at 300 F. for 30 minutes.