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A FANTASTIC MARGARITA

A FANTASTIC MARGARITA

By

Allrecipes By: THEATREGIRL

  • 2 cups limeade prepared from concentrate
  • 1/2 cup pineapple juice
  • 1/2 cup orange juice
  • 2 fluid ounces tequila
  • 1 fluid ounce orange liqueur
  • Directions
  • ●Salt the rims of 2 large margarita glasses. To do so, pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt.
  • ●In a pitcher combine limeade, pineapple juice, orange juice, tequila and orange liqueur. Stir well.
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DOUBLE APPLE PIE WITH CORNMEAL CRUST

DOUBLE APPLE PIE WITH CORNMEAL CRUST

By

Southern Living, SEPTEMBER 2008

  • Directions:
  • 2 1/4 pounds 2 1/4 pounds Granny Smith apples
  • 2 1/4 pounds 2 1/4 pounds Braeburn apples
  • 1/4 cup 1/4 cup all-purpose flour
  • 2 tablespoons 2 tablespoons apple jelly
  • 1 tablespoon 1 tablespoon fresh lemon juice
  • 1/2 teaspoon 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon 1/4 teaspoon salt
  • 1/4 teaspoon 1/4 teaspoon ground nutmeg
  • 1/3 cup 1/3 cup sugar
  • Cornmeal Crust Dough
  • Wax paper
  • 3 tablespoons 3 tablespoons sugar
  • 1 tablespoon 1 tablespoon butter, cut into pieces
  • 1 teaspoon 1 teaspoon sugar
  • Brandy-Caramel Sauce
  • 1 1. Preheat oven to 425º. Peel and core apples; cut into 1/2-inch-thick wedges. Place apples in a large bowl. Stir in next 7 ingredients. Let stand 30 minutes, gently stirring occasionally.
  • 2 2. Place 1 Cornmeal Crust Dough disk on a lightly floured piece of wax paper; sprinkle dough lightly with flour. Top with another sheet of wax paper. Roll dough to about 1/8-inch thickness (about 11 inches wide).
  • 4 4. Stir apple mixture; reserve 1 Tbsp. juices. Spoon apples into crust, packing tightly and mounding in center. Pour remaining juices in bowl over apples. Sprinkle apples with 3 Tbsp. sugar; dot with butter.
  • Serve with Brandy-Caramel Sauce.
  • Cornmeal Crust Dough
  • Ingredients
  • 2 1/3 cups 2 1/3 cups all-purpose flour
  • 1/4 cup 1/4 cup plain yellow cornmeal
  • 2 tablespoons 2 tablespoons sugar
  • 3/4 teaspoon 3/4 teaspoon salt
  • 3/4 cup 3/4 cup cold butter, cut into 1/2-inch pieces
  • 1/4 cup 1/4 cup chilled shortening, cut into 1/2-inch pieces
  • 8 to 10 Tbsp. 8 to 10 Tbsp. chilled apple cider
  • Directions:
  • 1 1. Stir together first 4 ingredients in a large bowl. Cut butter and shortening into flour mixture with a pastry blender until mixture resembles small peas. Mound mixture on 1 side of bowl.
  • 3 3. Gently gather dough into two flat disks. Wrap in plastic wrap, and chill 1 to 24 hours.
  • Inspired by Sandra Russell, Orange Park, Florida, Southern Living, SEPTEMBER 2008
  • Brandy Caramel Sauce
  • Southern Living, SEPTEMBER 2008
  • Ingredients
  • 1 cup 1 cup whipping cream
  • 1 1/2 cups 1 1/2 cups firmly packed brown sugar
  • 2 tablespoons 2 tablespoons to 1/4 cup butter
  • 2 tablespoons 2 tablespoons brandy
  • 1 teaspoon 1 teaspoon vanilla extract
  • Directions:
  • ● Bring whipping cream to a light boil in a large saucepan over medium heat, stirring occasionally.
  • ● Add sugar, and cook, stirring occasionally, 4 to 5 minutes or until sugar is dissolved and mixture is smooth.
  • ● Remove from heat, and stir in butter, brandy, and vanilla. Let cool 10 minutes.
  • *Apple cider may be substituted.
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CHOCOLATE IRISH

CHOCOLATE IRISH

By

International Delights by St

  • Bottom layer:
  • 1 1/3 cups butter or margarine, divided
  • ½ cup unsweetened cocoa
  • 3 ½ cups sifted powdered sugar, divided
  • 1 beaten egg
  • 1 teaspoon vanilla
  • 2 cups graham cracker crumbs
  • 1/3 cup creme de menthe
  • 1 ½ cups semi-sweet chocolate pieces
  • ● In a sauce pan combine cocoa with ½ cup butter; heat and stir until well blended.
  • ● Remove from heat and add ½ cup powdered sugar, eggs, and vanilla.
  • ● Stir in graham cracker crumbs and mix well.
  • ● Press into bottom of an ungreased 9 x 13 in. pan.
  • Middle layer:
  • ● Melt ½ cup butter.
  • ● In a small bowl combine melted butter and creme de menthe.
  • ● At low speed of an electric mixer, beat the creme de menthe mixture with 3 cups powdered sugar until smooth.
  • ● Spread over chocolate layer and chill for one hour.
  • Top layer:
  • ● Combine 1/3 cup butter and chocolate pieces.
  • ● Cook and stir until melted; spread over middle layer and chill.
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PUMPKIN CAKE

PUMPKIN CAKE

By

Ann Turner

  • Icing:
  • 2 C. sugar
  • 1 ½ C. oil
  • 1 (303) can pumpkin
  • 4 eggs
  • 2 tea. soda
  • 3 tea. cinnamon
  • 1 tea. salt
  • 2 C. flour
  • 1 C. pecans
  • ●Combine ingredients as usual for cake.
  • ●Bake in 11"x12" pan @ 350 F. for 1 hr.
  • 1 lb. powdered sugar
  • 1 stick soft margarine
  • 1 small package cream cheese, softened
  • 1 tea. vanilla
  • 1 C. broken pecans
  • ●Mix all ingredients except pecans.
  • ●Add milk as needed to make it the right consistency to spread.
  • ●Stir in pecans and spread over cake.
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GUACAMOLE

GUACAMOLE

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Allrecipes By: Bob Cody "You can make this avocado salad smooth or chunky depending on your tastes

  • 3 avocados - peeled, pitted, and mashed
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/2 cup diced onion
  • 3 tablespoons chopped fresh cilantro
  • 2 roma (plum) tomatoes, diced
  • 1 teaspoon minced garlic
  • 1 pinch ground cayenne pepper (optional)
  • Directions
  • ● In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper.
  • ● Refrigerate 1 hour for best flavor, or serve immediately.
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APPLE PIE BARS

APPLE PIE BARS

By

Taste of Home Yield 3-4 dozen

  • FILLING:
  • 2-1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 cup shortening
  • 2 egg yolks, lightly beaten
  • 1/3 cup milk
  • 1 cup crisp rice cereal
  • 8 cups sliced peeled tart apples (about 9 medium)
  • 1 cup sugar
  • 1 teaspoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 egg whites, lightly beaten
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons milk
  • Directions:
  • ● In a large bowl, combine the flour, sugar and salt; cut in the shortening until crumbly.
  • ● Combine egg yolks and milk; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide in half.
  • ● On a lightly floured surface, roll each portion into a 15-in. x 10-in. rectangle. Line a 15-in. x 10-in. x 1-in. baking pan with one rectangle; sprinkle with cereal.
  • ● Arrange apples over cereal.
  • ● Combine the sugar, flour and cinnamon; sprinkle over apples.
  • ● Top with remaining pastry; cut slits in top. Brush with egg whites.
  • ● Bake at 350 degrees for 50-55 minutes or until golden brown.
  • ● Cool completely on a wire rack.
  • ● In a bowl, combine confectioners' sugar and enough milk to achieve drizzling consistency.
  • ● Drizzle over bars.
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LEMON CREAM COOKIES

LEMON CREAM COOKIES

By

MS Farmer's Market Cookbook p

  • Directions:
  • 1 24 oz package lemon sandwich cookies
  • 1 8 oz package cream cheese, softened
  • 1 t. lemon extract
  • 1/4 c. powdered sugar
  • 1 c. pecans, chopped
  • 1/2 package white almond bark, melted
  • ●Beat cream cheese, lemon extract and powdered sugar until smooth; set aside.
  • ●Using food processor, pulse lemon cookies until they become fine crumbs. Add cream cheese mixture and process until well blended.
  • ●Transfer mixture to a large bowl and stir in chopped pecans. Form into walnut sized balls and chill 2-3 hours.
  • ●Dip in melted almond bark and place on waxed paper to set.
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FETTUCCINE ALFREDO

FETTUCCINE ALFREDO

By

From the Today Show

  • 1 1/2 cups heavy cream
  • 1/4 cup fresh lemon juice (from about 1 lemon)
  • 6 tablespoons unsalted butter
  • 1 tablespoons grated lemon zest (from about 1 lemon)
  • pinch of freshly grated nutmeg
  • Salt
  • 9 ounces fresh fettucine (see fresh pasta recipe)
  • 1 cup freshly grated Parmesan cheese
  • 1/4 teaspoon freshly ground white pepper, plus more to taste
  • ● In a large, heavy skillet, stir 1 cup of the cream and the lemon juice to blend. Add the butter and cook over medium heat, stirring occasionally, just until the butter melts, about 3 minutes. Stir in the lemon zest and nutmeg. Remove from the heat.
  • ● Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook, stirring occasionally, until tender but still firm to the bite, about 4 minutes. Drain.
  • ● Add the pasta, the remaining ½ cup of cream, the Parmesan, and ¼ teaspoon each of salt and pepper to the cream sauce in the skillet. Toss over low heat until the sauce thickens slightly, about 1 minute.
  • ● Season with more salt and pepper to taste. Transfer the pasta to wide, shallow serving bowls and serve immediately.
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SOUTHWEST SEASONING

SOUTHWEST SEASONING

By

101 Worry-Free HCG Diet Recipes p

  • 1 T. chili powder
  • 1/4 t. garlic powder
  • 1/4 t. onion powder
  • 1/4 t. dried oregano
  • 1/4 t. paprika
  • 1 1/2 t. ground cumin
  • 1 t. sea salt
  • 1 t. black pepper
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FRIED SHRIMP

FRIED SHRIMP

By

Famous Restaurant's recipes--Red Lobster

  • 1 1/2 pound shrimp, peeled & deveined
  • 1/2 cup oil
  • 1 egg, beaten
  • 1 cup all-purpose flour
  • 1/2 cup milk
  • 3/4 teaspoon seasoned salt
  • 1/4 teaspoon salt
  • Oil for deep frying
  • Instructions
  • ● Preheat oil to 350 degrees.
  • ● Combine 1/2 cup oil and egg; beat well.
  • ● Add remaining ingredients except oil for frying and stir until well blended.
  • ● Dip shrimp into batter to coat.
  • ● Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.
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