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Recipes
Sweet Potato Salad
By learen
Combine the first five ingredients in a large bowl
- 3 lbs sweet potatoes, cooked, peeled and cubed
- 1 c chopped green pepper
- 1/2 c finely chopped onion
- 1 1/2 t salt
- 1/4 t pepper
- 1 1/2 c mayonnaise
- dash hot pepper sauce
Parmesan Roasted Carrots (skinny)
By learen
In a small bowl, combine the first six ingrerdients
- 4 large carrots, cut diagonally into 1/4 in slices
- 2 T unsweetened applesauce
- 1 T finely chopped onion
- 1/4 t salt
- dash paprika
- pepper to taste
- 1 T grated parmesan cheese
Popovers
By learen
COMBINE oil and above and blend in a blender on high speed until bubbles form
- 1 cup milk
- 1 cup flour
- 3 each eggs
- 2 teaspoons oil
- 1/2 teaspoon salt
Butterscotch Slice Cookies
By learen
These are from Paula Deen
- 1 cup butter, room temperature
- 2 eggs
- 2 cups brown sugar
- 1 teaspoon vanilla
- 1 cup chopped nuts
- 3 cups sifted flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Cheesy Crostino
By learen
Combine butter, onion, peppers, cheese, mayo and garlic powder
- 1 c butter softened
- 1/4 c finely chopped green onion
- 4 oz can diced green chilies
- 1 c mont jack cheese, grated
- 1/4 c mayonnaise
- 1/2 t garlic powder
- 1 loaf French baguette
Lemon Butter Green Beans with Pine Nuts
By learen
Drain green beans well and pat dry
- 1/3 pound fresh green beans, ends trimmed, blanched in boiling salted water
- 1 tablespoon unsalted butter
- 1 tablespoon minced shallots
- 1 tablespoon pine nuts
- 1 teaspoon fresh lemon juice
- Pinch salt
- Pinch freshly
Asian Honey Tea Grilled Prawns
By learen
In plastic bag, combine marinade ingredients
- 1 1/2 lb medium raw shrimp, peeled and deveined
- salt
- 2 green onions, thinly sliced
- Marinade
- 1 c brewed double strength orange spice tea, cooled
- 1/4 c honey
- 1/4 c rice vinegar
- 1/4 c soy sauce
- 1 T finely chopped fresh ginger
- 1/2 t ground black pepper
No Cheese Pesto Sauce
By learen
IC cookbook by Julie Beyer
- 3 c fresh basil leaves
- 1 c fresh parsley sprig
- 4 cloves garlic, crushed
- 4 T olive oil
- 3 T toasted pine nuts
- pepper if tolerated
Heavenly Pineapple
By learen
Dissolve lemon jello in 1 cup boiling water
- 3 oz pkg lemon jello
- 3/4 c pineapple juice
- 1 T lemon juice
- 1 c shredded sharp cheese
- 2 c cool whip (small container)
- 2 small cans crushed pineapple
Blueberry Cream Cheese Tart
By learen
IC cookbook by Bev Laumann
- Pastry
- 2 c flour
- 1/2 t sugar
- 1/4 t salt
- 1/4 c unsalted butter melted
- 1/4 c unsalted butter refrigerated
- 1/4 c cold water
- Filling
- 12 oz cream cheese softened
- 1 t vanilla extract
- 1/2 c sugar
- 1/2 c whipping cream
- 2 to 2 1/2 c fresh blueberries
- Glaze
- 2 1/2 c fresh blueberries
- 3/4 c sugar
- 2 T cornstarch
- 1/4 t nutmeg
- 1/4 t baking soda
- 2 t water