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Recipes
RANCH PRETZELS
By gammy
MARIANNE KREIDER'S RECIPE
- 1 14 OUNCE BAG OF TINY PRETZELS
- 1 TEASPOON GARLIC POWDER
- 1 TEASPOON DILL WEED
- 1 CUP OIL
- 1 PACKAGE HIDDEN VALLEY RANCH DRESSING MIX (POWDER) - 1 OUNCE SIZE
BROCCOLI WITH GARLIC BUTTER AND CASHEWS
By gammy
PLACE THE BROCCOLI INTO LARGE POT WITH ABOUT 1 INCH OF WATER IN THE BOTTOM
- 1-1/2 POUNDS FRESH BROCCOLI, CUT INTO
- BITE SIZE PIECES
- 1/3 CUP BUTTER
- 1 TABLESPOON BROWN SUGAR
- 3 TABLESPOONS SOY SAUCE
- 2 TEASPOONS WHITE VINEGAR
- 1/4 TEASPOON GROUND BLACK PEPPER
- 2 CLOVES GARLIC, MINCED
- 1/3 CUP CHOPPED SALTED CASHEWS
PESTO (FAT FREE STYLE)
By gammy
FAT FREE BASIL PESTO
- 1 CUP BASIL LEAVES
- 2 TABLESPOONS LEMON JUICE
- 2-3 CLOVES OF GARLIC
- 2 TABLESPOONS FAT FREE (GROUND)
- PARMESAN CHEESE
CRAB AND ROASTED CORN CHOWDER
By gammy
MAKE A ROUX BY MELTING BUTTER AND ADDING FLOUR
- 1 CUP BUTTER
- 1-1/4 CUPS FLOUR
- 2 QUARTS 2 PERCENT MILK
- 1/4 CUP OLD BAY SEASONING
- 3 CUPS HALF AND HALF
- 3 DRIED BAY LEAVES
- 1-1/4 POUNDS ROASTED WHITE CORN
- 1/2 DICED RED PEPPER
- 1-1/2 POUNDS BACKFIN CRAB MEAT
- HOT SAUCE, TO TASTE (OPTIONAL)
HERB-FLAVORED OILS AND VINEGARS
By gammy
BASIL, DILL, FRENCH TARRAGON, GREEK OREGANO, ROSEMARY AND THYME MAKE THE BEST HERBAL OILS AND VINEGARS
- LOOSELY FILL A BOTTLE WITH YOUR FAVORITE HERB. YOU MAY LEAVE THE STEMS ON DILL, TARRAGON, OREGANO, ROSEMARY AND THYME BUT SEPARATE BASIL LEAVES FROM THE STEMS.
SPICY TEXAS BARBECUE SAUCE
By gammy
HARRISON FORD'S SON, BEN CREATED THIS RECIPE FOR HIS DAD SPICY-SWEET SAUCE YIELD 2-1/2 CUPS
- 1 MEDIUM ONION, SLICED
- 2 MEDIUM ROMA TOMATOES, HALVED
- 4 LARGE GARLIC CLOVES, CRUSHED
- 1/4 CUP CANOLA OIL, DIVIDED
- 1 CUP KETCHUP
- 6 TABLESPOONS APPLE CIDER VINEGAR
- 1/4 CUP ORANGE JUICE
- 1/4 CUP PACKED LIGHT BROWN SUGAR
- 2 TABLESPOONS WHITE VINEGAR
- 2 TABLESPOONS WORCESTERSHIRE SAUCE
- 2 TABLESPOONS MOLASSES
- 1 TABLESPOON PAPRIKA
- 1 TABLESPOON CHILI POWDER
- 2-1/4 TSP FRESHLY GROUND PEPPER, PLUS MORE TO TASTE
- 1 TSP SALT, PLUS MORE TO TASTE
- 1/4 TSP GROUND CUMIN
- 1/8 TSP GROUND CORIANDER
PEANUT BUTTER COOKIES
By gammy
CREAM TOGETHER BUTTER, PEANUT BUTTER AND SUGARS
- 1 CUP UNSALTED BUTTER
- 1 CUP CRUNCHY PEANUT BUTTER
- 1 CUP WHITE SUGAR
- 1 CUP BROWN SUGAR (PACKED)
- 2 EGGS
- 2-1/2 CUPS ALL-PURPOSE FLOUR
- 1 TSP BAKING POWDER
- 1/2 TSP SALT
- 1-1/2 TSPS BAKING SODA
SESAME SHRIMP
By gammy
IN A SMALL BOWL, WHISK SOY SAUCE, VINEGAR AND 1 TABLESPOON OIL
- 1/4 CUP LIGHT SOY SAUCE
- 1 TABLESPOON SEASONED RICE VINEGAR
- 2 TABLESPOONS SESAME OIL
- 1-1/2 LARGE SHRIMP, SHELLED AND DEVEINED
- 2 CUPS SLICED MUSHROOMS
- 2 SMALL ZUCCHINI, SLICED 1/2 INCH THICK
- 2 SCALLIONS, CHOPPED
- 1 PINCH CRUSHED RED PEPPER
- BROWN RICE
AVOCADO-CRAB DIP
By gammy
MAKES 1-1/3 CUPS
- 1/4 CUP LUMP CRAB MEAT (REMOVE CARTILAGE)
- 1 PITTED PEELED AND FINELY CHOPPED AVOCADO
- 2 TABLESPOONS SLICED CHIVES
- 1/2 MINCED JALAPENO CHILE
- 2 FINELY CHOPPED SCALLIONS (LIGHT GREEN PART ONLY)
- 1/2 TEASPOON LIME ZEST PLUS JUICE OF 1 LIME
- 2 TABLESPOONS OLIVE OIL
- SEASON WITH SALT AND PEPPER
ZUCCHINI CAKE
By gammy
PUT STUSEL IN BOTTOM OF GREASED ANGEL FOOD PAN
- STRUSEL:
- 3 EGGS
- 1 CUP OIL
- 2 CUPS SUGAR
- 2 CUPS FLOUR
- 2 CUPS ZUCCHINI, GRATED
- 1/4 TEASPOON BAKING POWDER
- 2 TEASPOONS BAKING SODA
- 1 TEASPOON SALT
- 3 TEASPOONS CINNAMON
- 2 TEASPOONS VANILLA
- 1 CUP CHOPPED WALNUTS - ADD LAST
- 1/4 CUP BROWN SUGAR
- 1/4 TEASPOON CINNAMON