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EASY RED VELVET CAKE

EASY RED VELVET CAKE

By

Barbara Love (Mother of Melandie's best friend)

  • Icing:
  • 1 box white cake mix
  • 1 box instant chocolate pudding mix
  • 2 eggs
  • 2 c. milk
  • 1 small bottle of red food coloring
  • 1/4 c. oil
  • 1 t. soda
  • 1 T. vinegar
  • ●Combine first 6 ingredients in bowl in order given and mix well.
  • ●Dissolve soda in vinegar. Add batter mixing well.
  • ●Pour into 3 greased round cake pans.
  • ●Bake at 350 F for 18-20 minutes or until cakes test done. (If baked in 1 13 x 9 pan, bake for 45 minutes.)
  • 1 stick butter, softened
  • 8 oz cream cheese, softened
  • 1 box confectioners' sugar
  • 1 t. vanilla
  • ●Cream butter and cream cheese until fluffy. Add sugar gradually, beating until smooth and creamy. Stir in vanilla.
  • ●Spread between layers and over top and sides of cooled cake.
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Easy Homade Dough

Easy Homade Dough

By

In a mixer. mix flour, 3 T

  • 3 1/2 C. All-purpose flour
  • 3 T. Plus 1/4 C. Olive oil
  • 1 1/2 tea. Salt
  • 1 1/4 tea. Instant Yeast
  • 1 1/2 C. Warm Water
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MAPLE-CURED PORK LOIN WITH SWEET POTATOES

MAPLE-CURED PORK LOIN WITH SWEET POTATOES

By

Famous Restaurant's recipies-- TGI Friday's

  • Maple-Cured Marinade:
  • 1/2 cup soy sauce
  • 1/4 cup dark beer
  • 2 tablespoons dark molasses
  • 2 teaspoons lemon zest
  • 2 teaspoons orange zest
  • 1 tablespoons fresh thyme, finely chopped
  • 2 tablespoons freshly grated ginger
  • 2 cloves garlic, peeled, finely chopped
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon cracked black pepper
  • 1 tablespoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • Pork:
  • 2 pounds boneless pork loin
  • Sweet Potatoes:
  • 4 potatoes, peeled, cut into 1-inch pieces
  • 1 Smith apple, peeled, cored and finely diced
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter
  • 2 teaspoons brown sugar
  • 1 tablespoon maple syrup
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Instructions
  • ● In a small bowl or glass measure combine all the marinade ingredients.
  • ● Place the pork loin in a baking dish, cover with the marinade and refrigerate 24 hours.
  • ● Preheat the oven to 400 degrees. Remove the pork loin from the marinade, place in a baking dish
  • ● Place in the oven, cover and cook for 1 hour or until cooked to medium.
  • ● Meanwhile, in a large pot place the sweet potato pieces, cover with water and bring to a boil. Cook until tender, about 15 minutes.
  • ● In a saucepan combine the apple, heavy cream, butter, brown sugar and maple syrup. Bring to a simmer.
  • ● Drain the potatoes and transfer to a mixer and whip with whisk. Gradually add the apple/cream mixture and whip until smooth. Add the salt and pepper to taste.
  • ● Remove the pork from the oven and let stand a few minutes before slicing. Slice the pork loin.
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MEXICAN CORN CASSEROLE

MEXICAN CORN CASSEROLE

By

The Taste of Home Classic Cookbook p

  • Directions:
  • 4 eggs
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn
  • 1-1/2 cups cornmeal
  • 1-1/4 cups buttermilk
  • 1 cup butter, melted
  • 2 cans (4 ounces each) chopped green chilies
  • 2 medium onions, chopped
  • 1 teaspoon baking soda
  • 3 cups (12 ounces) shredded cheddar cheese, divided
  • Jalapeno pepper and sweet red pepper rings, optional
  • ●Beat eggs in a large bowl; add the next eight ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13-in. x 9-in. baking dish.
  • ●Bake, uncovered, at 325° for 1 hour. Top with remaining cheese.
  • ●Let stand for 15 minutes before serving.
  • ●Garnish with peppers if desired.
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CLASSIC MARGARITA

CLASSIC MARGARITA

By

Southern Living magazine, August 2006 p

  • Directions:
  • Fresh lime wedge (optional)
  • Margarita salt (optional)
  • Ice
  • 1/3 cup fresh lime juice*
  • 3 tablespoons orange liqueur
  • 2 tablespoons tequila
  • 1/3 to 1/2 cup powdered sugar
  • Garnish: lime slice
  • 1 . Rub rim of a chilled margarita glass with lime wedge, and dip rim in salt to coat, if desired.
  • 2 . Fill cocktail shaker half full with ice. Add lime juice, liqueur, tequila, and powdered sugar; cover with lid, and shake until thoroughly chilled. Strain into prepared glass. Garnish, if desired, and serve immediately.
  • 1/3 *1/3 cup thawed frozen limeade concentrate may be substituted for fresh lime juice. Omit powdered sugar, and proceed with recipe as directed.
  • Note: For testing purposes only, we used Cointreau for orange liqueur and Jose Cuervo Especial for tequila.
  • Frozen Margarita:
  • 1 . Combine lime juice, liqueur, tequila, and powdered sugar in a small pitcher or measuring cup; stir until powdered sugar is dissolved.
  • 2 . Pour into a zip-top plastic freezer bag. Seal and freeze 8 hours. Let stand 5 minutes at room temperature before serving. Pour into prepared glass. Makes 1 serving.
  • Frozen Strawberry Margaritas:
  • 1 . Process lime juice, liqueur, tequila, powdered sugar, 1 cup fresh or frozen strawberries*, and 1 cup crushed ice in a blender until slushy.
  • 2 . Rub rim of 2 chilled margarita glasses with lime wedge, and dip rim in red decorator sugar to coat, if desired. Serve immediately in prepared glasses. Makes 2 servings.
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LINGUINE ALFREDO

LINGUINE ALFREDO

By

Allrecipes By: Loretta Ruda "Use up leftover noodles by tossing them with this wonderful creamy garlic sauce fro...

  • 1/4 teaspoon minced garlic
  • 2 tablespoons butter
  • 1/2 cup half-and-half cream
  • 1 1/2 teaspoons minced fresh parsley, divided
  • 1 teaspoon cornstarch
  • 1 teaspoon cold water
  • 1/4 cup grated Parmesan cheese
  • 2 cups cooked linguine
  • salt and pepper to taste
  • Directions
  • ● In a large saucepan, saute garlic in butter. Stir in the cream and 1 teaspoon parsley.
  • ● Combine cornstarch and water until smooth; stir into cream mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • ● Remove from the heat; stir in Parmesan cheese until melted.
  • ● Toss with linguine; sprinkle with salt, pepper and remaining parsley.
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LEMON BARS

LEMON BARS

By

Taste of Home

  • CRUST:
  • 1 cup all-purpose flour
  • 1/3 cup butter, softened
  • 1/4 cup confectioners' sugar
  • TOPPING:
  • 1 cup sugar
  • 2 eggs
  • 2 tablespoons all-purpose flour
  • 2 tablespoons lemon juice
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Confectioners' sugar
  • Orange peel strips (1 to 3 inches), optional
  • Directions:
  • ●In a large bowl, combine the flour, butter and confectioners' sugar; press into an ungreased 8-in. square baking pan.
  • ●Bake at 350 degrees for 15 minutes or until lightly browned.
  • ●Meanwhile, in a large bowl, beat the sugar, eggs, flour, lemon juice, extract, baking powder and salt until frothy; pour over crust.
  • ●Bake for 18-22 minutes or until light golden brown. Dust with confectioners' sugar. Sprinkle with orange peel strips if desired.
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MEATBALLS

MEATBALLS

By

Janet Necessary (Monica's Mom)

  • 2 lb. ground beef
  • 1 package Stove Top Stuffing for chicken
  • 1 1/4 c. water
  • 2 eggs
  • ●Heat oven to 400F.
  • ●Line pan with foil and spray with cooking spray.
  • ●Mix above together. Shape into 1 1/2 inch balls. Place on pan with space between.
  • ●Bake 16-18 minutes.
  • TOMATO-BASIL CREAM
  • 14 oz spaghetti sauce
  • 2 oz cream cheese
  • 2 T. fresh basil
  • ●Mix above and heat until heated through, stirring occasionally. Add meat balls and sprinkle with parmesan cheese.
  • CREAMY BROWN GRAVY
  • 12 oz jar beef gravy
  • 1/2 c. sour cream
  • 2 T. fresh parsley
  • ●Mix and heat through, stirring occasionally.
  • ●Serve either of the above over noodles.
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*BEEF ON A STICK

*BEEF ON A STICK

By

Taste of Home Light & Tasty By: Lois Weigel from Mountain Home, Arkansas

  • Directions:
  • 1/3 cup reduced-sodium soy sauce
  • 3 tablespoons honey
  • 2 tablespoons canola oil
  • 2 tablespoons cider vinegar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon brown sugar
  • 1-1/2 teaspoons Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 boneless beef top sirloin steak (1-1/2 pounds), cut into 1-inch cubes
  • ●In a large resealable plastic bag, combine the first eight ingredients; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  • ●Coat grill rack with cooking spray before starting the grill. Drain and discard marinade.
  • ●Thread beef onto six metal or soaked wooden skewers.
  • ●Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.
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CRUNCHY BROILED EGGPLANT

CRUNCHY BROILED EGGPLANT

By

Lyndall Hope Kurowski from First United Methodist Church in Bristol Tennessee

  • 1 eggplant
  • Mayonnaise
  • Parmesan cheese, freshly grated
  • ●Slice a large eggplant thin. Spread both sides of each slice thinly with mayonnaise. Dip both sides of each slice in parmesan cheese.
  • ●Arrange on nonstick or slightly oiled baking sheet.
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