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Recipes
Make-Ahead Snack Mix
By 12_34
Stir all ingredients together in a large glass bowl, tossing to coat
- 3 c. crisp oat cereal squares
- 3 c. corn-and-rice cereal
- 3 c. crisp wheat cereal squares
- 1 (11.5 oz.) can lightly salted mixed nuts
- 2 (1 oz.) envelopes Ranch dressing mix
- 1/2 c. vegetable oil
Harvey Wallbanger Cake
By 12_34
Combine above ingredients and beat well for 4 minutes
- 1 box yellow Duncan Hines cake mix
- 1 (3 3/4) box vanilla instant pudding (small box)
- 1 scant cup oil
- 4 eggs
- 1/4 c. vodka
- 1/4 c. Galliano liqueur
- 2/3 c. orange juice
24 hour Fruit Salad
By 12_34
Drain pineapple, reserving 2 TBSP
- 1 (20 oz.) can crushed pineapple in juice, undrained
- 1 (16 oz.) can pitted white cherries, drained
- 1 (11 oz.) can mandarin oranges, drained
- 3 egg yolks, lightly beaten
- 2 TBSP. sugar
- 2 TBSP. white vinegar
- 1 TBSP. butter
- 1/4 tsp. salt
- 2 1/2 c. miniature marshmallows
- 1 c. whipping cream, whipped
Chili Con Queso
By 12_34
Cook onion in 1 TBSP. chicken broth in large saucepan over low heat 5 minutes or until tender, stirring often
- 1 small onion, chopped
- 1/2-3/4 c. chicken broth, divided
- 1 (16 oz.) loaf pasteurized prepared cheese product, cubed (VELVEETA)
- 1 (10 oz.) can tomatoes with green chilies, drained
- Tortilla chips
Cheesy Garlic Bread
By 12_34
In a small bowl, combine butter, garlic and oregano; spread on cut sides of bread
- 1/2 c. butter or margarine, softened
- 4 garlic cloves, minced
- 1/4 tsp. dried oregano
- 1 loaf (1 lb.) French bread, halved lengthwise
- 3 TBSP. grated parmesan
Chicken Salad Veronique
By 12_34
Preheat the oven to 350 degrees F
- 4 split (2 whole) chicken breasts, bone in, skin on
- Good olive oil
- Kosher salt and freshly ground pepper
- 1/2 cup good mayonnaise
- 1 1/2 Tbsp. chopped fresh tarragon leaves
- 1 cup small-diced celery (2 stalks)
- 1 cup green grapes, cut in 1/2
Roast Turkey with Herbed Oyster Stuffing and Giblet Gravy
By 12_34
Make the stuffing: In 2 shallow baking pans or jelly-roll pans, arrange the bread cubes in one layer, bake them ...
- For the Stuffing:
- 2 (1//2 lb.) loaves of day-old Italian or French bread cut into 3/4" cubes (about 12 cups)
- 1/2 lb. bacon, cut into 1/2" pieces
- 1 TBSP. minced garlic
- 2 c. finely chopped onion
- 1 1/2 c. chopped celery
- 3 TBSP. minced fresh thyme leaves or 1 TBSP. dried thyme, crumbled
- 1 TBSP. minced fresh sage leaves or 2 tsp. dried sage, crumbled
- 2/3 c. finely chopped fresh parsley leaves
- 1 stick (1/2 c.) unsalted butter, melted
- 18 oysters, shucked and chopped, reserving the liquor for another use
- For the Turkey:
- 1 (12-14 lb.) turkey, the neck and giblets (excluding the liver) reserved for making turkey giblet stock.
- 1 1/2 sticks (3/4 c.) unsalted butter, softened
- 1 c. turkey giblet stock or chicken broth
- For the Gravy:
- 1 c. dry white wine
- 6 TBSP. all-purpose flour
- 4 c. turkey giblet stock, including the reserved cooked neck and giblets.
- Parsely sprigs and thyme sprigs for garnish.
- Turkey Giblet Stock:
- The neck and giblets (excluding the liver) from a 12-14 lb. turkey
- 5 c. chicken broth
- 5 c. water
- 1 rib of celery, chopped
- 1 carrot, chopped
- 1 onion, quartered
- 1 bay leaf
- 1/2 tsp. dried thyme, crumbled
- 1 tsp. black peppercorns
Mimi's Salmon Patties
By 12_34
Drain salmon, reserving liquid; set liquid aside
- 1 (14 3/4 oz.) can pink salmon, undrained
- 1/2 cup saltine cracker crumbs
- 1/4 cup cornmeal
- 1 large egg, slightly beaten
- 1/4 tsp. salt
- 1/4 tsp. pepper
- Vegetable oil
Bacon - Wrapped Asparagus with Raspberry Dijon Dipping Sauce
By 12_34
Snap each asparagus stalk in two; discard tough shorter ends
- 20 stalks fresh asparagus, rinsed
- 1 lb. sliced bacon
- 1/2 c. seedless raspberry jam
- 1/2 c. Dijon mustard
- 2 tsp. honey
- Salt
- Freshly ground black pepper
Vegetable Lasagna
By 12_34
Heat oil in a large skillet over medium high heat
- 2 tsp. vegetable oil
- 3 c. unpeeled, diced eggplant
- 3/4 c. chopped onions
- 1 tsp. minced garlic
- 1 (28 oz.) can crushed tomatoes
- salt
- 1/2 tsp. sugar
- 1/4 tsp. basil
- 1 lb. carrots, peeled and shredded
- 1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
- 1 (15 oz.) container part-skim ricotta cheese
- 1 c. shredded part-skim mozzarella cheese
- 1 large egg, beaten
- Pinch of nutmeg
- 9 lasagne noodles, cooked
- 2 TBSP. freshly grated parmesan cheese