Stepjo7269's profile page
Recipes
CRANBERRY ORANGE BREAD
By stepjo7269
Comments: This winning combination is a long-time favourite among those of us who like cranberries
- Directions:
- 1 cup milk -- room temperature
- 1 egg -- beaten
- 1 tablespoon butter or margarine
- 3 cups Robin Hood Best For Bread
- homestyle white flour
- 1 tablespoon sugar
- 2 teaspoon grated orange rind
- 1 teaspoon salt
- 3/4 cup dried cranberries
- 2 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast
- Select loaf size. Add ingredients to machine according to manufacturer's directions. Select WHITE cycle.
- This recipe yields 1 loaf.
GROUND BEEF SNACK QUICHES
By stepjo7269
The Taste of Home Classic Cookbook p
- Directions:
- 1/4 lb ground beef
- 1/8-1/4 t. garlic powder
- 1/8 t. pepper
- 1 c. biscuit mix
- 1/4 c. cornmeal
- 1/4 c. cold butter
- 2-3 T. boiling water
- 1 egg
- 1/2 c. half-and-half
- 1 T. green onion, chopped
- 1 T. sweet red pepper, chopped
- 1/8-1/4 t. salt
- 1/8-1/4 t. cayenne pepper
- 1/2 c. cheddar cheese, finely shredded
- ●In a saucepan over medium heat, cook beef, garlic powder and pepper until meat is no longer pink; drain and set aside.
- ●In a bowl, combine the biscuit mix and cornmeal; cut in butter. Add enough water to form a soft dough. Press into the bottom and up the sides of greased miniature muffin cups.
- ●Place teaspoonfuls of beef mixture into each shell.
- ●In a bowl, combine the egg, cream, onion, red pepper, salt and cayenne; pour over beef mixture.
- ●Sprinkle with cheese.
SHRIMP WITH STYLE
By stepjo7269
tasteofhome.com--Cyndi McLaughlin from Pinon Pines, CA
- Directions:
- 1 package (9 ounces) refrigerated angel hair pasta
- 1/2 pound sliced fresh mushrooms
- 1 cup butter, cubed
- 1-1/2 teaspoons minced garlic
- 1 pound uncooked medium shrimp, peeled and deveined
- 2 packages (3 ounces each) julienned sun-dried tomatoes (not packed in oil)
- 1 package (2-1/4 ounces) slivered almonds, toasted
- 1/2 cup crumbled feta cheese
- 1/2 cup minced fresh parsley
- 3 tablespoons white wine or Progresso ® Chicken Broth
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup shredded Parmesan cheese
- ●Cook pasta according to package directions.
- ●Meanwhile, in a large skillet, saute mushrooms in butter for 2 minutes. Add garlic; cook 1 minute longer. Add shrimp; cook and stir for 5-7 minutes or until shrimp turn pink.
- ●Stir in the tomatoes, almonds, feta cheese, parsley, wine, lemon juice, salt and pepper; cook for 3-5 minutes or until heated through.
- ●Drain pasta and place in a serving bowl; top with shrimp mixture and cheese.
TORTELLINI
By stepjo7269
Andrea Waits (class of 2003)
- Making the soup to eat the tortellini in:
- Dough
- 8 C. flour
- ½ C. water
- 12 eggs
- dash of salt
- 2 T. oil
- ●Mix the ingredients together well using a food processor.
- ●Knead the dough, using plenty of flour
- ●Cover the dough with foil and allow the dough to rest for 1-2 hrs.
- Meat
- 1 lbs. ground chuck
- 4 T. parsley chopped fine
- 1 lb. ground pork
- 3/4 C. grated Romano cheese
- 2 stems celery, chopped fine
- 3 eggs
- 1 med. onion, chopped fine
- salt and pepper to taste
- 3 pods garlic, chopped fine
- ●Mix all the ingredients thoroughly and cover with foil.
- Making the tortellini
- ●Pick a work area large enough to store many little tortellini.
- ●You must have a pasta machine to feed the dough through. This makes the dough thin enough to use.
- 1 . First, get a ball of dough and flatten it out so that you can run it through the pasta machine.
- 2 . After the dough is fed through the machine, cut it into squares about an inch and a half by an inch and a half with a sharp knife.
- 3 . Next, place a small ball of meat, about the size of a marble in the center of each square.
- 4 . Then, fold the dough corner to corner making a triangle.
- 5 . Finally, take the two ends of the triangle and “torchiqudita,” as Andrea’s grandmother would say, which means “twist the tail.”
- 6 . Place the tortellini on wax paper after they are made.
- 1 chicken, scrubbed inside and out
- 2-3 T. salt and pepper
- 1 onion, peeled and cut in half
- 2 stems celery, cut in half
- 2 stems fresh parsley
- 3/4 small can tomato paste
- 2 pods fresh garlic, peeled and crushed
- 1 bay leaf
- ●Put everything except for the tomato paste and bay leaf into a large pot of boiling water.
- ●Continue to scrape the foam off the top until the foam stops forming. When the foam stops forming, add the tomato paste and bay leaf, and let it cook for two hours.
- ●After 2 hours, strain the soup, place the tortellini in the strained soup, cook together for one hour.
ANGEL HAIR PASTA WITH ROMA TOMATOES
By stepjo7269
BRAVO! Co-owner Jeff Good
- Angel hair pasta, cooked al dente and drained
- Splash of extra virgin olive oil
- 5 oz. Fresh diced roma tomatoes
- 1 oz. Diced red onion
- Pinch of fresh chopped basil
- 1 tea. Minced garlic
- 1 tea. Minced shallot
- Pinch of salt and pepper
- Splash of balsamic vinegar
- Grated Parmesan cheese
- ●In a heated skillet, add the olive oil, tomatoes, onion, basil, garlic, shallot and salt and pepper.
- ●Once this mixture is heated and brought to a simmer, add a splash of balsamic vinegar.
- ●Toss with the cooked and drained angel hair pasta.
CORN CASSEROLE
By stepjo7269
●Bake at 350 F. for 30 to 40 min
- 2 cans creamed corn
- 4 eggs
- 1 C. grated sharp cheddar cheese
- 2/3 C. oil
- 1 medium onion
- 1 pkg. Mexican cornbread mix
- ●Mix all ingredients. Pour in a large casserole dish.
TASTY TENDER PORK TENDERLOIN
By stepjo7269
Allrecipes By: Christine
- Directions:
- 1 (1 1/2 pound) fat-trimmed pork tenderloin
- salt and pepper to taste
- all-purpose flour for dusting
- 2 tablespoons vegetable oil
- 1 (8 ounce) bottle Russian-style salad dressing
- 3/4 cup honey
- 1 (1 ounce) envelope dry onion soup mix
- ●Preheat oven to 350 degrees F .
- ●Trim any excess fat from pork and pat dry with a paper towel. Season with salt and pepper. Dust with flour, shaking off any excess.
- ●In a large skillet, heat 1 to 2 tablespoons of vegetable oil over medium-high heat. Sear the pork in the oil, rotating to brown evenly all sides. Transfer to a baking dish just large enough to fit the tenderloin.
- ●In a bowl, stir together the Russian-style salad dressing, honey, and onion soup mix. Pour evenly over the tenderloin, rolling the meat to coat on all sides. Cover with aluminum foil.
- ●Bake, covered, in the preheated oven for 30 minutes, basting with glaze every 10 minutes. Remove foil and continue baking another 30 minutes, or until pork is no longer pink in the center.
THE PERFECT CREAM CHEESE PIE CRUST
By stepjo7269
Allrecipes By: Carmen "This pie crust will not crumble or tear when you try to pick it up
- 1 (8 ounce) package cream cheese, softened
- 2 cups butter, softened
- 1 pinch salt
- 6 cups all-purpose flour
- Directions
- ● Cream together the cream cheese, butter, and salt in a large mixing bowl until evenly blended.
- ● Mix in the flour until a dough forms; divide into 6 balls to make 6 piecrusts.
- ● Use immediately or wrap tightly and freeze until needed.
PAT BOONE CHESS PIE
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 2 c. sugar
- 3 eggs
- 2 T. milk
- 2 T. corn meal
- 1 stick butter
- 1 T. vinegar
- 1 T. vanilla
- 1 pie shell, uncooked
- ●Preheat oven to 350 F.
- ●Cream butter and sugar together; add remaining ingredients and mix well.
- ●Pour batter into uncooked pie shell.
- ●Bake for 1 hour.
*SWEET POTATO CASSEROLE
By stepjo7269
Taste of Home By: Keri Scofield Lawson, Fullerton, California
- Directions:
- 1 can (2 pounds 8 ounces) cut sweet potatoes, drained
- 1 can (8 ounces) crushed pineapple, drained
- 1/2 cup maple syrup
- 1/2 cup pecan halves
- 1/4 cup sliced dried apricots
- 1/4 cup packed brown sugar
- 1 tablespoon butter, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- ● Place sweet potatoes in an ungreased 1-1/2-qt. baking dish.
- ● Combine remaining ingredients; pour over the potatoes.
- ● Bake, uncovered, at 350 degrees for 45 minutes or until heated through.