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Recipes
Chinese Chicken Salad
By 12_34
Mix together ingredients for salad except add chow mein noodles just before serving
- Dressing:
- 1/2 chicken(boiled),cut-up (4 skinless, boneless breasts)
- 1 head iceberg lettuce, chopped
- 6-8 green onions, chopped
- 1 can chow mein noodles
- 2 TBSP.(or more) toasted sesame seeds
- 2 TBSP. (or more) unsalted peanuts
- 1/2 tsp. dry mustard
- 2 TBSP. sugar
- 2 tsp. soy sauce
- 1/4 cup oil
- 3 TBSP. vinegar
Lasagna
By 12_34
Brown meat and garlic in hot oil in large skillet
- 2 TBSP. oil
- 2 cloves minced garlic
- 1 lb. ground chuck
- 1 pkg. onion soup mix
- 1 1/2 c. water
- 1 (6 oz.) can tomato paste
- 1 (8 oz.) can tomato sauce
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. sugar
- 1/2 tsp. oregano
- 1/2 lb. lasagne noodles
- 1 lb. ricotta cheese
- 3/4 lb. mozarella cheese
- 1 small can parmesan cheese
Ham and Gruyere Party Sandwiches
By 12_34
In a medium bowl, combine butter, mayo, mustard, chives, and thyme, stirring until smooth
- 1/2 c. butter, softened
- 1/2 c. mayo
- 1/4 c. Dijon mustard
- 2 TBSP. minced chives
- 1 Tbsp. minced fresh thyme
- 4 (15 oz.) pkgs. slider buns (Pepperidge Farm Slider Mini Sandwich buns)
- 2 1/2 lbs. very thinly sliced deli ham
- 1/1 /2 lbs. Gruyere cheese, shredded
Tartar Sauce
By 12_34
Mix all ingredients together; serve with fish
- 1/2 c. mayo
- 1 TBSP. lemon juice
- 2 TBSP. sweet pickle relish
- 1/2 tsp. Worcestershire sauce
Crisp Pan-Seared Salmon
By 12_34
Set a large cast-iron skillet over high heat
- 1 tsp. olive oil
- 4 (6 oz.) skinless, center--cut pieces of salmon fillet, about 1 1/4" thick
- Scant 3/4 tsp. Kosher salt
- 1/4 tsp. freshly ground pepper
Warm Spinach Salad with Honey-Mustard Dressing Beaulieu
By 12_34
In a small saucepan, whisk together the garlic, the shallot, the mustard, the honey, and the vinegar; add the oil i...
- 1/4 tsp. minced garlic
- 1 1/2 tsp. minced shallot
- 2 TBSP. Dijon-style mustard
- 1/4 c. honey
- 1/4 c. red wine vinegar
- 1/2 c. vegetable oil
- 1 lb. fresh spinach, coarse stems discarded and the leaves washed well and spun dry (about 12 c. packed leaves)
- 1/2 lb. sliced lean bacon, cooked and crumbled
- 1 c. pecans, toasted lightly
Angel Hair Pasta with Basil and Crab
By 12_34
In a large skillet, melt butter and saute' shallots, basil, and parsley for 2-3 minutes
- 1/2 lb. butter
- 2 TBSP. shallots
- 2 TBSP. fresh basil or 1 tsp. dried basil
- 2 TBSP. fresh minced parsley
- 3 (16 oz.) cans canned tomatoes, drained, peeled and chopped
- 1/2 c. dry white wine
- 1 1/2 lbs. crabmeat
- 1 lb. angel hair pasta
- Grated parmesan cheese
Bloody Mary's
By 12_34
Mix all ingredients and enjoy!
- 1 (48 oz.) can tomato juice
- 2 (48 oz.) cans V-8 juice
- hint of lime juice to taste
- salt and pepper to taste
- celery salt to taste
- Tabasco sauce to taste; heavy
- Worcestershire sauce to taste
- 1 liter Vodka
Buffet Green Beans
By 12_34
Cook bacon and onion in a large skillet over medium heat, stirring often, until bacon is crisp
- 8 slices bacon, chopped
- 1 lg. onion, sliced
- 1/2 c. white vinegar
- 1/4 cup sugar
- 3 (16 oz.) cans whole, green beans, drained
Puffy Cheese Pastries
By 12_34
In a medium bowl, combine cheeses, pecans, and paprika
- 1 c. shredded cheddar cheese
- 1 c. shredded Parmesan cheese
- 1 c. finely chopped pecans
- 2 tsp. smoked paprika
- 2 (17.3 oz.) boxes frozen puff pastry, thawed
- 1 large egg, lightly beaten