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Recipes
BLEU CHEESE VINAIGRETTE
By stepjo7269
From Famous Restaurants recipes--Applebee's
- 7 tablespoons olive oil
- 2 teaspoons minced garlic
- 3/4 cup crumbled blue cheese (about 2 1/2 ounces)
- 1/4 cup white wine vinegar
- 1 tablespoon water
- 1 teaspoon granulated sugar
- 1/2 teaspoon hot pepper sauce (like Tabasco)
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 teaspoon chopped fresh basil
- Instructions
- ● Heat 1 tablespoon oil in heavy small skillet over medium heat.
- ● Add 2 tablespoons minced garlic and sauté until golden, about 1 minute.
- ● Transfer garlic mixture to blender. Add blue cheese, white wine vinegar, 1 tablespoon water, sugar, hot pepper sauce, salt, pepper and remaining olive oil; blend well.
- ● Transfer vinaigrette to bowl. Mix in chopped basil.
- Vinaigrette can be prepared two days ahead.
PINEAPPLE BEEF KABOBS
By stepjo7269
Taste of Home's Simple & Delicious magazine By: Marguerite Shaeffer of Sewell, New Jersey
- Directions:
- 1 can (6 ounces) unsweetened pineapple juice
- 1/3 cup honey
- 1/3 cup soy sauce
- 3 tablespoons cider vinegar
- 1-1/2 teaspoons minced garlic
- 1-1/2 teaspoons ground ginger
- 1-1/2 pounds boneless beef top sirloin steak, cut into 1-inch pieces
- 1 fresh pineapple, peeled and cut into 1-inch chunks
- 12 large fresh mushrooms
- 1 medium sweet red pepper, cut into 1-inch pieces
- 1 medium sweet yellow pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch pieces
- 2-1/2 cups uncooked instant rice
- ●In a small bowl, combine the first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 1-4 hours. Cover and refrigerate remaining marinade for basting.
- ●Coat grill rack with cooking spray before starting the grill. Drain and discard marinade.
- ●On 12 metal or soaked wooden skewers, alternately thread the beef, pineapple, mushrooms, peppers and onion.
- ●Grill, covered, over medium-hot heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally and basting frequently with reserved marinade.
- ●Cook rice according to package directions
LEMON CURD POUND CAKE
By stepjo7269
Debbie Lewis, Clinton, Mississippi, Southern Living, DECEMBER 2004
- Preparation:
- 1 cup butter, softened
- 1/2 cup shortening
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- Lemon Curd
- Garnishes: fresh rosemary, Sugared Cranberries, lemon rind strips
- ●Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
- Lemon Curd
- Ingredients:
- 1 1/2 tablespoons butter, melted
- 2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 large egg, lightly beaten
- Preparation:
- ●Stir together first 4 ingredients in a small, heavy saucepan; add egg, stirring until blended.
- Sugared Cranberries
- Ingredients:
- 1/2 cup sugar
- 1/2 cup water
- 1 cup fresh cranberries
- 1/4 cup granulated sugar
- Preparation:
- ●Bring 1/2 cup sugar, 1/2 cup water, and 1 cup fresh cranberries to a boil in a small saucepan, stirring often, over medium-high heat. (Do not overcook; cranberries should swell and just begin to pop.)
- ●Remove from heat, and drain, reserving liquid for another use. Toss cranberries with 1/4 cup granulated sugar, and arrange in a single layer on wax paper.
- ●Use immediately, or let stand at room temperature, uncovered, for up to 24 hours.
*MARINATED VEGGIES
By stepjo7269
Allrecipes By: HJR
- Directions:
- 1/2 cup thickly sliced zucchini
- 1/2 cup sliced red bell pepper
- 1/2 cup sliced yellow bell pepper
- 1/2 cup sliced yellow squash
- 1/2 cup sliced red onion
- 16 large fresh button mushrooms
- 16 cherry tomatoes
- 1/2 cup olive oil
- 1/2 cup soy sauce
- 1/2 cup lemon juice
- 1/2 clove garlic, crushed
- ●Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl.
- ●In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic.
- ●Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes.
- ●Preheat grill for medium heat.
- ●Lightly oil grate. Remove vegetables from marinade and place on preheated grill.
- ●Cook for 12 to 15 minutes, or until tender.
CRAN-ORANGE STREUSEL MUFFINS
By stepjo7269
Taste of Home Cooking School Magazine p
- STREUSEL TOPPING:
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 1 cup fat-free milk
- 1/4 cup unsweetened applesauce
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen cranberries, coarsely chopped
- 2-1/2 teaspoons grated orange peel
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons cold butter
- Directions:
- ● In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Beat in the milk, applesauce and vanilla.
- ● Combine the flour, baking powder and salt; stir into butter mixture just until moistened. Fold in cranberries and orange peel.
- ● Coat muffin cups with cooking spray; fill three-fourths full with batter.
- ● For topping, combine the flour, brown sugar and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter.
- ● Bake at 400° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
BASIL AND SUN-DRIED TOMATO BREAD
By stepjo7269
Allrecipes By: Kevin K
- 2 1/4 2 1/4 1/4 teaspoons active dry yeast
- 3 3 3 cups bread flour
- 3 3 3 tablespoons wheat bran
- 1/3 1/3 1/3 cup quinoa
- 3 3 3 tablespoons instant powdered milk
- 1 1 1 tablespoon dried basil
- 1/3 1/3 1/3 cup chopped sun-dried tomatoes
- 1 1 1 teaspoon salt
- 1 1/4 1 1/4 1/4 cups water
- 1 1 to cup boiling water to cover
- Directions
- to 10 to 1/4 bowl, pour boiling water over sun-dried tomato halves to cover. Soak for 10 minutes, drain, and cool to room temperature. With scissors, snip into 1/4 inch pieces.
- ● Place all ingredients into the pan of the bread machine in the order recommended by the manufacturer.
- ● Select the Basic or White Bread cycle, and Start.
- to was also suggested to use tomatoes without soaking in water.
HAM AND CHEESE BALL
By stepjo7269
Janice Simerly
- 8 oz cream cheese
- 8 oz sandwich ham, chopped fine
- 8 oz sharp cheddar cheese, shredded
- 8 oz bottle Ranch dressing
- ●Mix together cream cheese, cheddar cheese and Ranch dressing until well blended. Roll into ball.
- ●Refrigerate for an hour or so and then roll in ham.
- ●Note: This is enough for 2 good size cheese balls.
HOT FUDGE SAUCE for PEANUT BUTTER PIE
By stepjo7269
Combine sweetened condensed milk, and chocolate in top of a double boiler; bring water to a boil
- 1 (14-ounce) can sweetened condensed milk
- 2 (1-ounce) squares semisweet chocolate
- 1 tablespoon vanilla extract
- 2 tablespoons butter
DREAMSICLE PUNCH
By stepjo7269
●Top with vanilla ice cream and serve
- 14 oz Eagle Brand condensed milk
- 46 oz can pineapple juice, chilled
- 2 liter bottle orange soda, chilled
- vanilla ice cream
- ●Mix milk and pineapple juice in a large punch powl. Add orange soda.
ROAST BEEF BARBECUE
By stepjo7269
Taste of Home’s Summer Busy Family Recipes magazine p
- 2/3 pound thinly sliced deli roast beef
- 1/2 cup water
- 1/4 cup ketchup
- 1 tablespoon brown sugar
- 1/2 teaspoon prepared mustard
- 1/4 teaspoon hot pepper sauce
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon chili powder
- 4 hamburger buns, split
- Directions
- ● In a small saucepan, combine the first nine ingredients. Cook over medium-high heat for 4-6 minutes or until heated through.
- ● Serve on buns, using a slotted spoon.