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CHICKEN POT PIE II

CHICKEN POT PIE II

By

FoodNetwork

  • Directions:
  • 1 cup potato, diced
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup carrot, diced
  • 1 cup green peas
  • 1/3 cup melted margarine
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup half-and-half
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups chicken, cooked and chopped
  • 2 pie crusts (either store bought or your own recipe)
  • 1 . Preheat oven to 400°F.
  • 2 . Saute onion, celery, carrots and potatoes in butter for 10 minutes.
  • 3 . Add flour to sauteed mixture, stirring well. Cook one minute stirring constantly.
  • 4 . Combine broth and half and half.
  • 5 . Gradually stir into vegetable mixture.
  • 6 . Cook over medium heat stirring constantly until thickened and bubbly.
  • 7 . Stir in salt and pepper; add chicken and stir well.
  • 8 . Pour into shallow 2 quart casserole dish and top with pie shells.
  • 9 . Cut slits to allow steam to escape.
0/5 (0 Votes)

PRALINE BROOKIES

PRALINE BROOKIES

By

Dee Gray’s Churches Family Favorite Recipes p

  • Directions:
  • 1 box (19.5 oz) brownie mix
  • 1/2 c. oil
  • 1/2 c. water
  • 2 eggs
  • 1/4 c. butter
  • 1/4 c. milk
  • 1/2 c. granulated sugar
  • 1/2 c. brown sugar, packed
  • 1/2 c. pecans, chopped
  • 1/2 t. vanilla
  • 1 roll (18 oz) refrigerated chocolate chip cookie dough
  • ●Pre-heat oven to 350 F.
  • ●Spray 13 x 9 inch pan with cooking spray.
  • ●Make brownie mix using listed oil, water and eggs. Spread batter evenly in pan and bake 25 minutes.
  • ●In a 2 qt sauce pan heat remaining ingredients except cookie dough to boiling over medium heat, stirring constantly.
  • ●Reduce heat to medium low and simmer 3 minutes, stirring occasionally. Remove from heat, set aside until brownies are baked.
  • ●Immediately pour praline mixture evenly over partially baked brownies.
  • ●Slice cookie dough and place on top of praline mixture (dough will spread durring baking to cover top).
  • ●Bake 23-38 minutes longer or until cookie topping is deep golden brown.
0/5 (0 Votes)

OLD-FASHIONED FROZEN VANILLA CUSTARD

OLD-FASHIONED FROZEN VANILLA CUSTARD

By

Allrecipes By: By: Duaine Kurtzbein

  • 1 cup half-and-half cream
  • 2/3 cup sugar
  • 3 eggs, beaten
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Directions
  • ●In a heavy saucepan, combine first three ingredients. Cook, stirring constantly, until thickened. Cool.
  • ●Pour into chilled ice cube trays without dividers or a shallow pan. Freeze to a mush (do not freeze hard).
  • ●Whip cream; add vanilla and salt. Fold into partially frozen mixture.
  • ●Return to trays or pan and freeze.
0/5 (0 Votes)

CHEESE BALL II

CHEESE BALL II

By

Allrecipes By: Ellen Rainey "This is a wonderful cheese ball

  • 2 (8 ounce) packages cream cheese, softened
  • 3 1/2 cups shredded sharp Cheddar cheese
  • 1 (1 ounce) package Ranch-style dressing mix
  • 2 cups chopped pecans
  • 4 pecan halves
  • Directions
  • ●In a large bowl, mix together cream cheese, Cheddar cheese, and dressing mix.
  • ●Form into one large ball or two smaller balls.
  • ●Roll in chopped pecans to coat surface. Decorate the top with pecan halves.
  • ●Refrigerate for at least 2 hours, or overnight.
0/5 (0 Votes)

CRAB ALFREDO

CRAB ALFREDO

By

Famous Restaurant's recipes--Red Lobster

  • 4 tablespoons Butter or margarine
  • 4 tablespoons Flour
  • 2 cups Half-and-half
  • 1/2 cup (or more to Taste) grated Parmesan Cheese
  • and white pepper to Taste
  • grains cayenne pepper (optional)
  • 6 (8 oz.) cooked snow crab meat, Cut into chunks
  • Instructions
  • ● Melt the butter in a saucepan. Stir in the flour, and cook briefly until the mixture looks sandy. Do NOT let it color.
  • ● Wisk in the half-and-half, and stir until the mixture forms a thick sauce.
  • ● Stir in the cheese, and season to taste.
  • ● Simmer for a few minutes to blend the flavors, and stir in the crab meat. Cook JUST until the crab is heated through.
  • ● Serve over cooked linguini, with additional Parmesan cheese and hot red pepper flakes on the side.
  • Before some purist jumps me, I KNOW this isn't a classic Alfredo, but it is a very good
  • dish, and remarkably easy to make.
0/5 (0 Votes)

OUTBACK STEAKHOUSE BUSHMAN BREAD

OUTBACK STEAKHOUSE BUSHMAN BREAD

By

This is one of the easier restaurant recipes to make

  • 1/2 cup warm water
  • 1 T sugar
  • 1 cup warm water
  • 1/2 cup dark molasses
  • 1 T salt
  • 2 T oil
  • 2 cups rye flour
  • 2 1/2 - 3 cups bread flour
  • 1 . Preheat your oven to 375 degrees
  • 2 . Soften yeast in 1/2 cup warm water
  • 3 . Stir in the sugar and let stand 6
  • minutes or until its bubbly
  • 4 . In large mixing bowl combine the
  • yeast/water combo above along with
  • 1 cup warm water with molasses, salt,oil and rye flour
  • 5 . Mix this until it makes a nice
  • smooth batter
  • 6 . Work in the bread flour until the
  • dough is smooth and no longer
  • sticky. It should be very pliable and
  • elastic.
  • 7 . Knead the dough for a few minutes and
  • then let it rise in a greased bowl
  • until it's doubled.
  • 8 . Punch the dough down and shape into
  • 2 round loaves.
  • 9 . Place the loaves a few inches apart
  • on a greased and cornmeal dusted
  • cookie sheet. Sprinkle a bit of the
  • cornmeal over the top of the loaves
  • as well
  • 10 Let loaves rise in a warm place
  • until doubled
  • 11 . Bake loaves at 375 degrees for
  • 30 about 30 minutes or until the
  • crust makes a hollow sound when
  • tapped.
0/5 (0 Votes)

*ORANGE SPONGE CAKE ROLL

*ORANGE SPONGE CAKE ROLL

By

Taste of Home Light & Tasty By: Michelle Smith of Sykesville, Maryland

  • Directions:
  • 7 egg whites
  • 4 egg yolks
  • 3/4 cup sugar
  • 1 tablespoon grated orange peel
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 cup cake flour
  • 1/8 teaspoon salt
  • 2 tablespoons confectioners' sugar, divided
  • 1-1/4 cups orange marmalade or apricot spreadable fruit
  • Orange peel strips (1 to 3 inches), optional
  • ●Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  • ●Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; coat the paper with cooking spray and set aside.
  • ●In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in sugar. Stir in the orange peel, lemon juice and vanilla.
  • ●Sift flour and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick).
  • ●In a large bowl with clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
  • ●Bake at 350 degrees for 12-15 minutes or until cake springs back when lightly touched in center. Cool in pan on a wire rack for 5 minutes.
  • ●Invert onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper.
  • ●Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  • ●Unroll cake; spread marmalade evenly over cake to within 1/2 in. of edges.
  • ●Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1 hour.
  • ●Dust with remaining confectioners' sugar.
  • ●Garnish with orange peel strips if desired.
0/5 (0 Votes)

PUMPKIN BREAD

PUMPKIN BREAD

By

Jane Hulett

  • ●Add to cream mixture:
  • ●Cream
  • 3 C. sugar
  • 4 eggs
  • 1 C. oil
  • 3 ½ C. flour
  • 1 tsp. soda
  • 1 tsp. salt
  • 1 tsp. nutmeg
  • 2 tsp. cinnamon
  • ●Add and mix well:
  • 1 small can pumpkin
  • 1 cup walnuts
  • 1 cup raisins
  • ●Bake @ 325 F. 1 hr. 15 min. in 2 well-greased & floured loaf pans.
0/5 (0 Votes)

PORK TENDERLOIN WITH MUSTARD SAUCE

PORK TENDERLOIN WITH MUSTARD SAUCE

By

Allrecipes By: THERRELLFAMILY

  • Directions:
  • 1/3 cup red wine
  • 1/3 cup soy sauce
  • 2 tablespoons light brown sugar
  • 2 pounds pork tenderloin
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 1/2 tablespoons mustard powder
  • 1 tablespoon minced fresh chives (optional)
  • ●Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
  • ●In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
  • ●Preheat oven to 325 degrees F.
  • ●Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. (Temperature of meat should register 160 degrees F.)
  • ● Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.
  • Footnote:
  • The sauce is best if made several hours, or even a day in advance, to let the flavors blend well. You may need to adjust the amount of dry mustard to suit your taste - best to start with less, and add more if needed.
0/5 (0 Votes)

STRAWBERRY NAPOLEANS

STRAWBERRY NAPOLEANS

By

Southern Living June 2006

  • Preparation:
  • 2 2 2 (5.3-oz.) containers plain fat-free yogurt
  • 3 3 3 tablespoons honey
  • 1 1 1 (16-oz.) container fresh strawberries, sliced
  • 2 2 2 tablespoons sugar
  • 4 4 4 frozen phyllo sheets, thawed
  • Vegetable cooking spray
  • 1 1 1 teaspoon sugar
  • Garnishes: mint sprigs, whole strawberries
  • 1 1. to Stir together yogurt and honey; cover and chill yogurt sauce until ready to serve.
  • 2 2. 2 to strawberries and 2 Tbsp. sugar; cover and chill until ready to serve.
  • 4 4. to 350°) 1 to 2 grill lid, over medium-low heat (300° to 350°) 1 to 2 minutes on each side or until lightly browned.
0/5 (0 Votes)