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Recipes
PECAN CRUSTED RED SNAPPER
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 1 1 1 c. bread crumbs
- 2 2 2 c. pecan pieces
- 1 1 1 t. dried basil
- 1 1 1 t. oregano
- 1 1 1 t. whole leaf thyme
- 1 1 1 t. granulated garlic
- 1 1 1 t. granulated onion
- 1 1 1 t. white pepper
- 6 8 6 8 1/2 oz. boned red snapper filets (approx 1/2 inch thick)
- 2 2 2 eggs
- 1 1 1 c. milk
- 1 1 1 c. flour
- 1 1 1 c. olive oil
- lemon juice
- ●In a food processor, combine bread crumbs, pecans, basil, oregano, thyme, garlic, onion and pepper. Pulse until medium-fine. Place in flat dish and set aside.
- to another flat dish, combine eggs and milk and whisk together to create an egg wash.
- ●In a separate dish, add flour.
- ●Remove and shake off excess. Set aside on a dry sheet pan until all of the filets are breaded.
- to 2-3 in a large skillet over medium-high heat. Saute filets until golden brown. (Over crowding the skillet can cause the oil to cool down, so fry the fish 2-3 at a time.)
- ●Drizzle filets with lemon juice and fresh herbs such as basil or thyme.
VEGETARIAN ASIAN NOODLES WITH PEANUT SAUCE
By stepjo7269
Chinese Favorites Cookbook p
- Directions:
- 1 tablespoon vegetable oil
- 1 cup shredded carrots
- 2 cups fresh snow peas, sliced diagonally into bite-size pieces
- 1/4 cup hot water
- 1/4 cup peanut butter
- 1/4 cup chopped green onions
- 2 to 4 tablespoons hot chili sauce with garlic
- 1 tablespoon soy sauce
- ½ package (about 9 ounces) cooked udon noodles or 4 ounces cooked whole wheat spaghetti
- 1/4 cup dry-roasted peanuts
- ● Heat oil in large skillet over medium-high heat
- ● Add carrots and snow peas; cook 2 minutes. Remove from heat.
- ● Add water, peanut butter, green onions, chili sauce and soy sauce; mix well.
- ● Stir in noodles; toss well to coat.
- ● Sprinkle with peanuts.
- ● Serve warm or at room temperature
CHILE EGG PUFF CASSEROLE
By stepjo7269
A perfect brunch dish!
- 10 eggs
- 1/2 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups (16 oz) cottage cheese
- 4 cups (1 lb) shredded jack cheese
- 1/2 cup butter, melted/cooled
- 2 cans (4 oz each) diced green chiles
- 1 . Preheat oven to 350 F.
- 2 . In a medium bowl, beat eggs until light and lemon colored.
- 3 . Add flour, baking powder, salt, cottage cheese, jack cheese, and butter. Blend until smooth.
- 4 . Stir in chiles.
CUCUMBER SANDWICHES
By stepjo7269
The Clarion Ledger; Jackson, Mississippi
- Directions:
- 1 (8 oz) package cream cheese, softened
- 1 (3 oz) package cream cheese, softened
- 1/4 C. mayonnaise
- 1 T. chopped green onion
- 1/8 tea. ground red pepper
- 1/8 tea. hot sauce
- 1-2 drops red or green food color
- 1 C. peeled, seeded, and grated cucumbers
- 48 slices white sandwich bread
- ●Combine first 6 ingredients in a large bowl; beat at medium speed until smooth.
- ●Stir in food coloring; set aside.
- ●Drain grated cucumbers on paper towels; gently squeeze out excess moisture.
- ●Fold into cream cheese mixture and set aside.
- ●Cut bread into desired shapes using a 2 to 3 inch cutter.
- ●Spread bread with filling; garnish.
FRESH BERRY COBBLER
By stepjo7269
Southern Living magazine from August 2006 p
- Directions:
- 1 cup sugar, divided
- 1 1/2 tablespoons cornstarch
- 6 cups fresh berries (raspberries, blueberries, blackberries)
- 1 1/2 teaspoons grated lemon rind
- 1 cup all-purpose flour
- 3/4 cup self-rising yellow cornmeal mix
- 1/3 cup butter, melted and slightly cooled
- 1 cup milk
- 1 . Combine 1/3 cup sugar and 1 1/2 Tbsp. cornstarch in a small bowl. Combine berries, cornstarch mixture, and lemon rind in a large bowl until well blended; spoon berry mixture into a lightly greased 2-qt. baking dish.
- 2 . Combine flour, cornmeal mix, and remaining 2/3 cup sugar in a medium bowl. Stir in butter and milk until blended. Gently spread batter evenly over berry mixture.
- 3 . Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center of topping comes out clean.
COUNTRY BREAKFAST CASSEROLE
By stepjo7269
Allrecipes By: Kristin Trostle
- 1 (16 ounce) package breakfast sausage
- 1 chopped green onion
- 2 cups shredded Cheddar cheese
- 6 eggs, lightly beaten
- 1 cup water
- 1/2 cup milk
- 1 (2.64 ounce) package country gravy mix
- 6 slices bread, cut into 1 inch cubes
- 2 tablespoons melted butter (optional)
- paprika to taste (optional)
- Directions
- ●Preheat oven to 325 degrees F. Grease an 11x8 inch baking dish.
- ●Brown sausage in a large skillet; drain fat.
- ●Combine sausage with green onion and spread evenly across the bottom of the baking dish. Top with shredded cheese.
- ●Whisk together eggs, water, milk, and gravy mix; add mixture to baking dish.
- ●Arrange bread squares evenly on top. If desired, drizzle melted butter over bread, and sprinkle with paprika.
- ●Bake 40 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Set aside 10 minutes before serving.
APPLE STRUDEL
By stepjo7269
From: Campbell's Kitchen
- Directions:
- 1/2 of a 17.3 oz. pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet)
- 1 egg
- 1 tbsp. water
- 2 tbsp. granulated sugar
- 1 tbsp. all-purpose flour
- 1/4 tsp. ground ground cinnamon
- 2 large Granny Smith apples, peeled, cored and thinly sliced
- 2 tbsp. raisins
- Confectioners' sugar (optional)
- ● Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 375 F. Lightly grease a baking sheet.
- ● Stir the egg and water in a small bowl.
- ● Mix the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
- ● Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 16x12-inch rectangle.
- ● With the short side facing you, spoon the apple mixture onto the bottom half of the pastry to within 1 inch of the edges.
- ● Starting at the short side closest to you, roll up like a jelly roll. Place seam-side down on the baking sheet. Tuck ends under to seal. Brush with the egg mixture. Cut several 2-inch long slits 2 inches apart on the top.
- ● Bake for 35 minutes or until golden. Cool on the baking sheet on a wire rack for 30 minutes. Slice and serve warm.
MANDARIN ORANGE CAKE
By stepjo7269
Dee Gray's Church's Family Favorite Cookbook p
- Directions:
- 1 box yellow cake mix
- 3 eggs
- 1/2 c. oil
- 1 can mandarin oranges, not drained
- 1 box instant vanilla pudding
- 1 (20 oz.) can crushed pineapple
- 1 (9 oz) Cool Whip
- ●Preheat oven to 350 F.
- ●Mix cake mix, eggs, oil, and oranges with juice.
- ●Bake in 2 layers for 25 to 30 minutes. Cool and split layers.
- ●Mix pudding and pineapple with juice. (Do not prepare pudding per box).
- ●Fold pineapple with Cool Whip and spread between layers and on top.
TOASTING NUTS
By stepjo7269
Nuts are naturally high in fat
- Basically, there are three ways to toast nuts.
- The first is the stovetop method. Because of the nuts' high-fat content, you won't need to add oil to the skillet.
- ● Simply heat the dry skillet until hot, then pour the nuts in and spread out in a single layer.
- ● Stir frequently to keep the nuts from turning too brown.
- ● Cook for 3 to 5 minutes.
- Toasted nuts in the oven.
- ● Begin by preheating the oven to 350 degrees.
- ● Place nuts in a single layer in a shallow baking pan.
- ● Bake the nuts for about 10 minutes, being sure to stir or shake them about halfway through the baking time.
- Using the microwave to toast nuts.
- ● Place nuts in a microwave-safe dish.
- ● Microwave, uncovered, on high for 2-3 minutes or until lightly toasted, stirring twice.
HONEY GLAZED HAM
By stepjo7269
Allrecipes By: Colleen
- Directions:
- 1 1 pound) 1 (5 pound) ready-to-eat ham
- 1/4 1/4 1/4 cup whole cloves
- 1/4 1/4 1/4 cup dark corn syrup
- 2 2 2 cups honey
- 2/3 2/3 2/3 cup butter
- to 325 to 325 degrees F.
- 1 1. 1. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
- 2 2. 2. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.