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Recipes
KABOB MARINADE
By sarey
GREAT FOR ALL MEATS & VEGGIES
- 1 C DRY RED WINE
- 1/2 C OLIVE OIL
- 4 t WORCESTERSHIRE SAUCE
- 1 T GARLIC POWDER
- 4 t ITALIAN SEASONING
- 2 t SEASONED SALT
- 2 t PEPPER
- 1 t DRIED PARSLEY FLAKES
SESAME CHICKEN
By sarey
Great rendition of this dish
- 3 Chicken breast--skinned, boned, diced
- toasted sesame seeds
- Marinade
- 2 T soy sauce
- 1 T sherry
- sesame oil (few drops)
- 2 T flour
- 2 T cornstarch
- 2 T water
- 1/4 t baking powder
- 1/4 t baking soda
- 1 t oil
- Sauce
- 1/2 c water
- 1 c chicken broth
- 1/8 c vinegar
- 1/4 c cornstarch
- 1 c sugar
- 2 T soy sauce
- 2 T sesame oil
- 1 t chili paste
- 1 clove garlic--minced
PEANUT ICE CREAM SQUARES
By sarey
IN A LARGE SAUCEPAN, BRING THE SUGAR, MILK, CHOCOLATE CHIPS AND 1/2 C BUTTER TO A BOIL
- 2 C CONFECTIONERS SUGAR
- 1 CAN EVAPORATED MILK
- 2/3 C CHOCOLATE CHIPS
- 1 CUP BUTTER, DIVIDED
- 1 t VANILLA EXTRACT
- 3 C CHOCOLATE WAFER CRUMBS
- 1/2 GALLON VANILLA ICE CREAM
- 2 C SALTED DRY ROASTED PEANUTS, CRUSHED
CRAB PUFFS
By sarey
MELT BUTTER IN A MED SAUCEPAN OVER MED HEAT
- 2 OZ UNSALTED BUTTER
- 1/4 C MINCED SHALLOTS
- 1/4 C PLUS 2 T FLOUR
- 1-1/2 C WHOLE MILK
- 4 OZ LUMP CRABMEAT
- 1/3 C GRATED PARMESAN CHEESE
- 1 T MINCED PARSLEY
- 1/2 t FINELY GRATED LEMON ZEST
- CAYENNE PEPPER
- COARSE SALT
- GROUND PEPPER
- 3 LARGE EGGS
- 1-1/2 C FRESH BREADCRUMBS
- OIL FOR FRYING
CHOPSTICK TUNA
By sarey
quick and satisfying
- 1 can cream of mushroom soup
- 1-1/2 c oriental noodles
- 1/2 c cashew pieces
- 1/4 c diced onions
- 1 c diced celery
- 1/2 c water
- 1 can tuna--drained
SHRIMP CREOLE
By sarey
spicy shrimp & rice
- 1/4 c flour
- 1/2 c vegetable oil
- 1 medium onion-chopped
- 1 medium green pepper-chopped
- 1 celery rib-chopped
- 1 garlic clove-minced
- 1 can (14 1/2 oz) stewed tomatoes
- 1 can (6 oz)tomato paste
- 4 bay leaves
- 1 T worcestershire sauce
- 1/2 t hot pepper sauce
- salt and pepper to taste
- 2 lbs uncooked medium shrimp peeled and deveined
- hot cooked rice
TACO SOUP
By sarey
COOK HAMBURGER AND ONION IN LARGE POT UNTIL MEAT IS BROWNED
- 1 # HAMBURGER
- 1 LARGE ONION CHOPPED
- 3 CANS (16 OZ) MEXICAN CHILI BEANS, UNDRAINED
- 1 CAN (16 OZ) WHOLE KERNEL CORN, UNDRAINED
- 1 CAN (16 OZ) DICED TOMATOES, UNDRAINED
- 1 CAN (15 OZ) TOMATO SAUCE
- 1-1/2 C WATER
- 1 CAN (4.5 OZ) GREEN CHILIES
- 1 PKG TACO SEASONING MIX
- 1 ENVELOPE RANCH DRESSING MIX
FORGOTTEN JAMBALAYA
By sarey
IN A 5 QT SLOW COOKER, COMBINE THE TOMATOES, BROTH, AND TOMATO PASTE
- 1 CAN (14-1/2 OZ) DICED TOMATOES, UNDRAINED
- 1 CAN (14-1/2 OZ) BEEF OR CHICKEN BROTH
- 1 CAN (6 OZ) TOMATO PASTE
- 2 MEDIUM GREEN PEPPERS, CHOPPED
- 1 MEDIUM ONION, CHOPPED
- 3 CELERY RIBS, CHOPPED
- 5 GARLIC CLOVES, MINCED
- 3 t DRIED PARSLEY FLAKES
- 2 t DRIED BASIL
- 1-1/2 t OREGANO
- 1-1/4 t SALT
- 1/2 t CAYENNE PEPPER
- 1/2 t HOT PEPPER SAUCE
- 1 # BONELESS SKINLESS CHICKEN BREASTS, CUT INTO 1 INCH CUBES
- 1 # KIELBASA, CUT INTO SLICES
- 1/2 # UNCOOKED MEDIUM SHRIMP, PEELED & DEVEINED
- HOT COOKED RICE
CHOCOLATE HAZELNUT TRUFFLES
By sarey
IN A LARGE BOWL, SIFT TOGETHER SUGAR AND COCOA; SET ASIDE
- 3/4 C CONFECTIONERS; SUGAR
- 2 T BAKING COCOA
- 4 MILK CHOCOLATE CANDY BARS
- 6 T BUTTER
- 1/4 C HEAVY WHIPPING CREAM
- 24 WHOLE HAZELNUTS, TOASTED
ITALIAN PASTA CASSEROLE
By sarey
COOK PAST ACCORDING TO PACKAGE DIRECTIONS
- 2 C UNCOOKED SPIRAL PAST
- 1/2 # HAMBURGER
- 1/2 # ITALIAN SAUSAGE
- 1 SMALL ONION FINELY CHOPPED
- 1 GARLIC CLOVE-MINCED
- 2 CANS (14 1/2 OZ) DICED TOMATOES, UNDRAINED
- 1/3 C TOMATO PASTE
- 3/4 t ITALIAN SEASONING
- 1/2 t CHILI POWDER
- 1/4 t DRIED OREGANO
- 1/8 t SALT, GARLIC POWDER, DRIED THYME AND PEPPER
- 2 OZ PEPPERONI
- 1 C MOZZARELLA