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Recipes
Parmesan Potato Topper
By rsberkenbile
Combine all ingredients and mix well
- 1 c. Miracle Whip
- 1/4 c. grated parmesan cheese
- 2 Tbsp. chopped chives
- 2 Tbsp. chopped red pepper
- 1/2 tsp. coarse ground black pepper
Chow Sauce for Rice Sticks
By rsberkenbile
Combine ingredients, and set aside
- 1/2 c. water
- 1/4 c. sherry
- 2 Tbsp. soy sauce
- 1-1/2 heaping tsp. corn starch
- 1/2 tsp. salt
- 1/2 tsp. sugar
Chex Party Mix
By rsberkenbile
In a microwave safe bowl, melt butter or margarine
- 2 Tbsp. butter or margarine
- 3/4 tsp. seasoned salt
- 2-1/4 tsp. Worcestershire Sauce
- 4 c. Chex cereals of your choice
- 1/2 c. mixed nuts
- 1/2 c. pretzels
Caesar Salad
By rsberkenbile
The day before, prepare the oil and croutons
- Salad:
- 3 med. heads romaine lettuce, chilled
- 2-3 Tbsp. wine vinegar
- 1 lemon, halved
- 1-2 1-minute coddled eggs
- 6 Tbsp. grated parmesan cheese
- 1/3 c. garlic olive oil
- Dash Worcestershire Sauce
- Salt and pepper, to taste
- Caesar Croutons
- Anchovies (if desired) for garnish
- Garlic Olive Oil:
- 6 garlic cloves
- 1 c. olive oil
- Caesar Croutons:
- Bread sliced in 1" cubes
- Garlic Olive Oil
- Grated Parmesan cheese
Kamm's Vegetable Beef Soup
By rsberkenbile
Brown beef in soup pot or Dutch oven
- 1 lb. lean ground beef
- 1 c. chopped onion
- 1 c. chopped green bell pepper
- 1 c. chopped celery
- 1 c. chopped carrots
- 1 c. frozen green peas
- 2 c. stewed/canned tomatoes
- 8 c. water
- 1/4 c. barley
- 3 beef bouillon cubes
- Salt and pepper, to taste
Rice & Vegetable Salad
By rsberkenbile
In a medium saucepan, bring the water and rice to a boil
- 1-3/4 c. water
- 2/3 c. Uncle Ben's coverted rice
- 1-1/4 c. sugar snap peas or snow peas
- 1-1/4 c. sliced mushrooms
- 1 c. cherry tomatoes
- 1/3 c. Italian dressing
- 1/4 c. grated Parmesan cheese
Paula Deen's Pumpkin Pie
By rsberkenbile
Preheat oven to 350 degrees
- 1-8 oz. pkg. cream cheese, softened
- 2 c. canned pumpkin, mashed
- 1 c. sugar
- 1/4 tsp. salt
- 1 egg plus 2 yolks, slightly beaten
- 1 c. half-and-half
- 1/2 stick (1/4 c.) melted butter
- 1 tsp. vanilla
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger (optional)
- 1 pie crust, unbaked
- Whipped cream, for topping
Poquito y Grande (Taquitos and Burritos)
By rsberkenbile
Preheat oven to 425 degrees
- For the taquitos:
- 2 c. shredded chicken
- 1 tsp. ground cumin
- 1/2 tsp. dried oregano
- Salt and freshly ground black pepper
- 1 can chopped green chilis
- 1 Tbsp. freshly chopped cilantro or parsley
- Vegetable or canola oil for frying
- 12-6 in. corn tortillas
- For the burritos:
- 8-8 in. flour tortillas
- 3 Tbsp. extra virgin olive oil
- 1-1/2 lb. ground pork
- 1 small zucchini
- 2 cloves garlic, minced or grated
- 2-3 Tbsp. chipotle in adobo, mashed
- Salt and freshly ground pepper
- 1-19 oz. can black beans (Progresso recommended)
- 2 c. shredded Chihuahua or Cheddar-Jack cheese
- 1/2 head iceberg lettuce, or 1 heart of romaine, shredded
- For the dipping sauce:
- 1 Tbsp. extra virgin olive oil
- 1 red onion, chopped
- 2 cloves garlic, grated or minced
- 1 tsp. sugar
- 1 Tbsp. chili powder
- 1-1/2 tsp. ground cumin
- Pinch of ground cinnamon
- Salt and freshly ground black pepper
- 1-28 oz. can fire-roasted crushed tomatoes
Posole with Red Chile Pods & Cilantro Salsa
By rsberkenbile
Posole: Cover posole with boiling water and let stand at least 1 hour (or overnight)
- Posole:
- 2-1/2 c. dried posole
- 1/2 onion, diced
- 2 large garlic cloves, peeled & smashed
- 3 dried New Mexican chile pods (or guajillo chiles)
- 1 heaping tsp. dried Mexican oregano
- 3 Qt. water
- Salt, to taste
- Diced avocado
- A quartered lime for each bowl
- Cilantro Salsa:
- 1 bunch scallions, finely chopped (incl. some of the tops)
- 1 bunch cilantro, large stems removed, chopped (about 1 c.)
- 1 jalapeno chile, seeded and chopped
- 1 tsp. roasted ground cumin
- Pinch salt
- 1/3 c. sunflower seed oil
- Water to thin, about 1/4 c.
Almond Chicken
By rsberkenbile
In a large bowl, combine the first 12 ingredients
- 2 cups cubed cooked chicken
- 1 can (10-3/4 ounces) condensed cream
- of chicken soup, undiluted
- 1 cup (8 ounces) sour cream
- 3/4 cup mayonnaise
- 2 celery ribs, chopped
- 3 hard-cooked eggs, chopped
- 1 can (4 ounces) mushroom stems and
- pieces, drained
- 1 can (8 ounces) water chestnuts,
- drained and chopped
- 1 tablespoon finely chopped onion
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup (4 ounces) shredded cheddar
- cheese
- 1/2 cup crushed cornflakes
- 2 tablespoons butter, melted
- 1/4 cup sliced almonds