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Recipes
Pecan Tassies
By emp1438
Southern Living NOVEMBER 2007
- 1 cup butter, softened
- 1 (8-oz.) package cream cheese, softened
- 2 1/2 cups all-purpose flour
- 1 1/2 cups firmly packed brown sugar
- 1 1/2 cups chopped pecans
- 2 large eggs
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
White Wedding Cake Cupcakes
By emp1438
Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx
- 1 box white cake mix (Betty Crocker, Duncan Hines, etc.)
- 1 cup all-purpose flour
- 1 cup granulated white sugar
- 3/4 teaspoon salt
- 1 1/3 cups water
- 2 tablespoons vegetable or canola oil
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 4 large egg whites
Watermelon and Cantaloupe Salad with Mint and Basil Vinaigrette
By emp1438
Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller
- 1/2 watermelon
- 1 cantaloupe, cut in half, seeded
- 2 tablespoons freshly chopped mint leaves plus whole sprigs, for garnish
- 2 tablespoons freshly chopped basil leaves plus whole sprigs, for garnish
- 1 lemon juiced (1/4 cup)
- 1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves, cool)
- 1/8 teaspoon amaretto
Watergate Salad
By emp1438
Mix all of the drained fruit into a bowl
- 1 medium can fruit cocktail ; drained
- 1 medium can crushed pineapple ; drained
- 1 small can mandarin oranges ; drained
- 1 regular size box of instant pistachio pudding mix
- 1 large container of cool whip
Easy Barbecue Sliders
By emp1438
Southern Living OCTOBER 2009
- 2 (12-oz.) packages French rolls, split
- 1 1/2 pounds shredded barbecued pork
- Barbecue sauce
Rum Sauce
By emp1438
In double boiler, mix butter, sugar and cream together
- 1/2 cup butter
- 1 cup sugar
- 1/2 cup light cream
- 1 tsp. pure vanilla extract
- 2-3 Tsp. rum or bourbon (to taste, depending how strong you like the taste)
- dash of nutmeg
Mixed Grill
By emp1438
Directions Cut the meats and chicken into 1-inch cubes
- 1 pound boneless pork loin
- 1 pound boneless beef or veal loin
- 1 pound skinless boneless chicken breasts
- Coarse salt to taste
- Coarsely ground black pepper to taste
- 3 cloves garlic, peeled and crushed
- 2 tablespoons minced fresh sage
- 2 tablespoons chopped fresh rosemary
- 1/4 cup Filippo Berio Extra-Virgin Olive Oil
- 3 medium bell peppers (an assortment of red, green, and/or yellow), cored, seeded, and cut into 2 inch squares
- 1/4 cup dry white wine
- 4 thick slices pancetta or prosciutto, cut in 1
- inch squares
- Small bunch of fresh sage, leaves only
- 3/4 pound sweet or hot Italian sausage, cut into chunks
- 1/2 cup fresh lemon juice
EVERYDAY SUGAR COOKIES
By emp1438
Cream together butter and sugar
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 tablespoon milk
- 2 teaspoons baking powder
- 2 cups flour
- 1 teaspoon vanilla
White Bean Dip with Pita Chips
By emp1438
Recipe courtesy Giada De Laurentiis
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cloves garlic
- 2 tablespoons fresh lemon juice
- 1/3 cup olive oil, plus 4 tablespoons
- 1/4 cup (loosely packed) fresh Italian parsley leaves
- Salt
- Freshly ground black pepper
- 6 pitas
- 1 teaspoon dried oregano
Fish - Whole Baked Fish
By emp1438
Preheat oven to 400 degrees
- • 1 whole Branzino sea bass or local whole fish (or 2 fish if small), scaled, gills removed, gutted and rinsed; approximately 2-3 pounds total
- • 15 slices preserved or fresh lemon, rinsed and patted dry
- • 3 heads fennel, sliced thinly
- • 1 bunch fresh parsley
- • 1 bunch fresh thyme
- • Extra virgin olive oil, first press
- • 4 cloves fresh garlic, crushed, rough chop