Stepjo7269's profile page
Recipes
SLOW-COOKED STUFFED PEPPERS
By stepjo7269
Taste of Home By: Michelle Gurnsey from Lincoln, Nebraska
- Directions:
- 4 medium sweet red peppers
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup (4 ounces) shredded pepper Jack cheese
- 3/4 cup salsa
- 1 small onion, chopped
- 1/2 cup frozen corn
- 1/3 cup uncooked converted long grain rice
- 1-1/4 teaspoons chili powder
- 1/2 teaspoon ground cumin
- Reduced-fat sour cream, optional
- ●Cut tops off peppers and remove seeds; set aside.
- ●In a large bowl, combine the beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers.
- ●Place stuffed peppers in a 5-qt. slow cooker coated with cooking spray.
- ●Cover and cook on low for 3-4 hours or until peppers are tender and filling is heated through.
- ●Serve with sour cream if desired.
FRESH COCONUT CAKE WITH PINEAPPLE CUSTARD
By stepjo7269
Southern Living January 2007
- Preparation:
- CRISCO All-Vegetable Shortening
- All-purpose flour
- 1 1 1 cup butter, softened
- 4 4 4 large eggs, at room temperature
- 2 2 2 cups DOMINO Granulated Sugar
- 1 1 1 teaspoon vanilla extract
- 2 3/4 2 3/4 3/4 cups sifted all-purpose flour
- 2 2 2 teaspoons baking powder
- 1/2 1/2 1/2 teaspoon salt
- 1/4 1/4 1/4 cup FLORIDA'S NATURAL Premium Brand Orange Juice
- 1 1/4 1 1/4 1/4 cups coconut milk
- 2 2 1/3 (8-oz.) packages PHILADELPHIA Neufchâtel Cheese, 1/3 Less Fat than Cream Cheese
- 1 1 1 (5.1-oz.) package JELL-O Vanilla Flavor Instant Pudding & Pie Filling
- 2 2 2% cups 2% reduced-fat milk
- 1 1 1 cup crushed pineapple, drained
- 1 1 1 (6-oz.) package frozen unsweetened grated coconut, thawed and divided
- 1 1 1 (16-oz.) container frozen whipped topping, thawed
- 1 1. 2 Grease 2 (9-inch) round cake pans with vegetable shortening. Lightly flour pans, and set aside.
- 2 2. 1 Beat butter at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Gradually add sugar, and beat until light and fluffy. Stir in vanilla.
- 4 4. 350° 30 10 1 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove cake from pans, and cool on a wire rack 1 hour or until completely cool.
- 5 5. 30 Cut each cooled layer in half lengthwise using a serrated knife. Chill layers 30 minutes.
- 6 6. 2 Beat cream cheese at medium speed until fluffy. Add instant pudding mix and 2 cups milk, and beat at low speed until smooth.
- 7 7. to 1/2 30 in a wire-mesh strainer; press with paper towels to remove liquid. Stir pineapple and 1/2 cup grated coconut into cream cheese mixture. Chill 30 minutes or until firm.
- 8 8. 1 Spread cream cheese mixture evenly between cake layers. Spread whipped topping on top and sides of cake, and sprinkle top and sides with remaining 1 cup grated coconut.
CHICKEN OR BEEF CABBAGE SOUP
By stepjo7269
101 Worry-Free HCG Diet Recipes p
- Directions:
- 2 c. chicken bouillon base
- 100 g. cooked chicken breast or beef
- 2 c. chopped cabbage
- 1/8 t. sea salt
- ●Cook combined ingredients on medium until cabbage is tender.
TYPES OF ONIONS
By stepjo7269
Way to remove onion odor from hands: Sprinkle some salt on your palms and rub them together under running water
- ∙ Cippolini:
- Sweet Onions
- These trendy newcomers are smaller than Vidalias but larger than boiling onions. They are flat, with thin skins and medium-sweet flavor. They appear in late spring.
- ∙ Walla Walla:
- to to 20th to of American sweet onions. They are siad to have originated from seeds brought to the Pacific Northwest from Coprsica at the turn of the 20th century. They’re available mid-June to mid-August.
- ∙ Vidalia:
- and 1015 SuperSweets:
- to 1015 developed at Texas A&M University to help Texas farmers cash in on the sweet-onion craze. SpringSweets debut in March, the first spring onion of the season. 1015 SuperSweets follow in mid-April.
- ∙ Sweet Imperial:
- 2 California version of the Vidalia is grown in the Imperial Valley and is available from April through June. The globe-shaped onions are at least 2 ½ inches in diameter.
- ∙ AmeriSweet:
- 3 to 4 soil in the Grand Rapids area, this Michigan sweet onion is round rather than flattened and is about 3 to 4 inches in diameter. AmeriSweets are harvested in September and are available through October.
- ∙ Maui:
- The famous Hawaiian sweet onions are grown in volcanic soil. They’re a favorite of tourists and are available from April through December.
- ∙ OSO Sweets:
- 1989 to to Chile, began growing these onions in 1989 to provide sweet onions to the American market in the off season. They’re available from January through March.
- ∙ Rio Sweet:
- Another South American sweet onion. This variety is available from October through December.
- Scallions:
- ∙ Green onions (scallons):
- to slim onions with the long, green tops are actually just immature yellow or white globe onions. The flavor can range from medium-mild to quite sharp.
- ∙ Red scallions:
- to similar to green onions, but with slightly larger, reddish root ends.
- Storage Onions:
- ∙ Yellow globe:
- The most common onion type, they can be medium or large. They are always pungent. They’re available year-round.
- ∙ White globe:
- to similar to yellow globe onions, but slightly less pungent. They’re available year-round.
- ∙ Bermuda:
- These large, slightly flat onions may be yellow or white. They’re available in the spring and have a milder flavor than regular glove onions.
- ∙ Spanish:
- The large, spherical onions are usually yellow, and have a milder flavor than globe onions. They are available year-round.
- ∙ Purple or red:
- to deep red color makes this a popular onion for salads and sandwiches. They caramelize beautifully, although cooking destroys the color. They range from pungent to fairly mild. They are available year-round.
BLACKBERRY JAM CAKE
By stepjo7269
●Bake @ 325 F. until done
- 1 C. butter
- 2 C. sugar
- 3 C. sifted cake flour
- 1 tea. soda (dissolved in buttermilk)
- 2 C. buttermilk
- 2 C. blackberry jam
- 6 eggs
- 3 tea. allspice
- 3 tea. ground cloves
- ●Cream butter and add eggs, one at a time.
- ●Add flour, allspice, cloves, and buttermilk in which soda has been dissolved.
- ●Pour into greased and floured tube pans.
JALAPEÑO PUREE
By stepjo7269
Enjoy
- 5 * 5 fresh jalapeño chiles
- 1/4 * 1/4 cup olive oil
- 1 1/2 * 1 1/2 T fresh lime juice
- 1 * 1 T water
- 1 * 1 clove garlic, minced
- 1 * 1 cup packed fresh cilantro or Italian parsley
- ● Roast the jalapeños under a broiler or on a grill until the skin is
- charred.
- ● Place in a bag for 5 or 10 minutes then peel off the skins.
- ● Stem the jalapeños and puree them with the rest of the ingredients.
ITALIAN CREAM CAKE
By stepjo7269
Amy Tochev’s sister
- 1 stick of soft butter (don’t soften in microwave)
- ½ C. Crisco
- 2 C. sugar
- 1 tea. vanilla
- 1 small 7 oz. can coconut or (6 oz. fresh or frozen)
- 5 eggs, separated
- 2 C. sifted cake flour
- 1 tea. baking soda
- 1 C. buttermilk
- 1 C. chopped pecans
- ●Heat oven to 350 degrees.
- ●Cream butter, Crisco and sugar,
- ●Add egg yolks and mix.
- ●Sift flour and baking soda together.
- ●Add flour and buttermilk alternately into cream mixture.
- ●Add vanilla, coconut and nuts.
- ●Take a very clean mixing bowl and beat egg whites until stiff. Fold egg whites into batter.
- ●Bake in 3 floured and greased cake pans for 35 min. (It takes longer if baked in a sheet cake pan–approximately 45 minutes.)
- ICING
- 1/4 C. softened butter at room temperature
- 8 oz. cream cheese
- 1 pound powdered sugar
- ½ tea. vanilla
- ●Mix and use to ice cake.
CREAM CHEESE DANISH
By stepjo7269
Kimberly Thompson
- 2 cans Pillsbury Crescent rolls (8 ct.)
- 2 ( 8-oz.) packages cream cheese
- 1 C. sugar
- 1 egg
- 1 tsp. vanilla
- ●Let cream cheese soften to room temperature.
- ●Cover bottom of a 13"x 9"x 2"pan with one can of crescent rolls.
- ●Mix cream cheese, sugar, egg yolk, and vanilla until creamy. Spread over layer of rolls.
- ●Put remaining can of rolls on top and brush with egg white.
- ●Bake at 350 F. for 25-30 minutes.
- ●Make glaze and pour over while hot.
- ●Glaze topping - Mix enough milk with powdered sugar to make a glaze. Add 1 tea. vanilla. (Consistency should be thin enough to pour but not watery)
GRANDMOTHER’S CARMEL ICING
By stepjo7269
Festival Cookbook
- 2 ½ C. sugar, divided
- 2 T Karo
- ½ pt. Whipping cream
- 2 T. butter
- 1 tea. vanilla
- ●Brown ½ C. sugar, then add whipping cream, rest of sugar, Karo, and butter.
- ●Bring to a boil and cook until a soft ball stage (236 F).
- ●Add vanilla.
- ●Beat until ready to spread on cake.
SPAGHETTI SAUCE
By stepjo7269
Shirley Powell
- 2 T. olive oil
- 1 ½ lb. ground beef
- 1 tea. salt
- 2 T. onion, chopped
- 2 T. green pepper
- Juice of ½ lemon
- Dash of garlic salt
- 2 T. Worcestershire sauce
- 1 can tomato paste + 1 can water
- 1 can tomato sauce + 1 can water
- Dash of tabasco sauce
- 2 bay leaves
- ●Mix above ingredients in large sauce pan and bring to boil. Reduce heat to low and simmer 2-4 hours.