BCVH's profile page
Recipes
Voodoo Black Bean Soup
By BCVH
Each serving: About 426 calories; 22 g total fat (7 g saturated); 63 mg cholesterol; 1293 mg sodium; 28 g carbohydr...
- 2 pounds boneless pork shoulder country style ribs or pork steaks
- 2 teaspoons Louisiana style Cajun seasoning
- 1 tablespoon olive oil
- 8 ounces smokehouse sausage, sliced
- 1 can (7 ounces) chopped green chiles, undrained
- 3 celery ribs, diced (1 cup)
- 1 medium yellow onion, diced (1 cup)
- 1 garlic clove, minced
- 1 medium jalapeno pepper, minced
- 1 container (48 ounces) less-sodium chicken broth (6 cups)
- 3 cans (15 ounces each) black beans, rinsed and drained
- 3 carrots, diced (1 cup)
- 1 tablespoon chopped chipotle chile peppers in adobo
- Hot sauce (optional)
- Sour cream (optional)
Sugared Pecans Recipe
By BCVH
1. Preheat oven to 300F. 2
- 1 egg white
- 1 Tbsp water
- 1/4 teaspoon vanilla extract
- 8 oz. pecans - about 2 cups
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Grape Salad
By BCVH
In a large bowl, mix cream cheese and sour cream (beat well)
- 4 cups red seedless grapes
- 4 cups white seedless grapes
- 1 8 oz. package of cream cheese
- 1 16 oz. container sour cream
- 1/2 cup sugar
- 1 tbs. vanilla
- 3/4 cup brown sugar
- 1 cup chopped pecans
Greek Salad
By BCVH
Mix salad ingredients together
- SALAD:
- 1 head lettuce
- 1 cucumber
- 4 small tomatoes
- 1 onion
- 1/2 cup radishes
- 1 cup feta cheese
- DRESSING:
- 1 t crumbled oregano
- 1/2 cup olive oil
- 2 T cider vinegar
- 1/2 t dry mustard
- 1/2 t salt
- 1/2 t pepper
Sunny Broccoli Salad
By BCVH
Mix mayonnaise, onion, raisins, sugar and vinegar
- 1 cup mayonnaise
- 1 small onion, chopped
- 1/2 cup raisins
- 1/4 to 1/3 cup sugar
- 2 T vinegar
- 7 cups chopped fresh broccoli
- 1/2 cup sunflower kernals
- 8 slices cooked bacon
Chinese Salad
By BCVH
Combine all salad ingredients
- SALAD:
- 2 cups shredded cabbage
- 3 green onions, chopped
- 4 cups fresh bean sprouts
- 1 cup broken cashews
- 8 ounces fresh mushrooms, sliced
- 1 small package chow mein noodles
- Ramen noodles (1 package) broken into small pieces
- DRESSING:
- 1 package Ramen seasoning (beef) from noodle package
- 1/4 cup vegetable oil
- 3 tablespoons vinegar
- 2 teaspoons sugar
- 1/2 teaspoons pepper
Pumpkin Pecan Pie
By BCVH
Combine eggs, pumpkin, sugar, corn syrup, vanilla, cinnamon and salt; mix well
- 3 slightly beaten eggs
- 1 cup canned pumpkin
- 1 cup sugar
- 1/2 cup dark corn syrup
- 1 tsp. vanilla
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1 unbaked pie shell
- 1 cup pecans, chopped
- Whipped cream
Peanut Butter Chocolate Bars
By BCVH
Mix with hands until well blended and crumbly
- BARS:
- 1 cup margarine
- 1/2 cup white sugar
- 1 cup brown sugar
- 1 t butter flavoring
- 4 cups rolled oats
- FROSTING:
- 1 6 oz. pkg. chocolate bits
- 3/4 cup peanut butter
Oatmeal Creme Brulee
By BCVH
Heat oven to 350 degrees. Spray 8 inch square glass baking dish with cooking spray
- 2 cups quick oats or 2 1/4 cups old fashioned oats, uncooked
- 1/3 cup granulated sugar
- 1/4 teaspoon salt (optional)
- 3 cups nonfat milk
- 2 eggs or 1/2 cup egg substitute, lightly beaten
- 2 teaspoons vanilla
- 1/3 cup firmly packed brown sugar
Baked Chili-Cheese Spread
By BCVH
Preheat over to 325F. Heavily grease bottom and side of 9 inch springform pan
- 2 tablespoons yellow cornmeal
- 1 tablespoon chili powder
- 3 (8 ounce) packages cream cheese, softened
- 2 large eggs
- 2 teaspoons garlic powder
- 1 1/2 teaspoons ground cumin
- 2 (4 ounce) cans diced green chilies
- 1 cup sliced green onions
- 1 (16 ounce) jar salsa (any flavor)
- 2 cups (8 ounce) shredded cheddar cheese
- Tortilla chips, assorted crackers or sliced baguette