Thespears' profile page
Recipes
Beignets
By thespears
Combine Flour, Baking Powder, Baking Soda, Salt, Sugar, and Yeast
- 1 1/4 c. Flour plus extra for kneading
- 1 tsp. Baking Powder
- 1/4 tsp. Baking Soda
- 1 1/2 T. Sugar
- 1 T. Rapid Rise Yeast
- 1/2 tsp. Salt
- 1 Egg
- 1/2 c. Buttermilk
- 1/2 tsp. Vanilla
- Oil
Banana Carmel Muffins
By thespears
Cream Shortening and Sugar
- Icing:
- 1/4 c. Shortening
- 1 c. Sugar
- 1 Egg
- 1 1/2 c.ripe Bananas mashed
- 1 tsp. Vanilla
- 1 1/2 c. Flour
- 1 tsp. Baking Soda
- 1/4 tsp. Salt
- 2 T. Butter
- 1/4 c. Brown Sugar packed
- 1 T. Milk
- 1/2 c. Confectioners Sugar
Cayenne Candied Bacon
By thespears
Preheat oven to 350º. Line broiler pan with foil
- 2 tsp. Vegetable Oil
- 3/4 tsp. Cayenne Pepper
- 1 c. Light Brown Sugar
- 1 lb. thin Bacon
Breakfast Casserole
By thespears
On day ahead: Brown Sausage, drain, blot with paper towels
- 24 oz. Sausage
- 2 c. Hashbrown Potatoes
- 4 oz. Cheddar Cheese
- 6 Eggs
- 1 tsp. Dry Mustard
- 1/4 c. Milk
- 1 can (10 oz) Celery Soup
Margarita on the Rocks
By thespears
Shake and pour over ice.
- 8 oz. Jose Cuervo Tequila
- 1/2 bottle Patron Tequila
- 8 oz. Vodka
- 8 oz. Triple Sec.
- 1/2 Gallon Margarita Mix
- 8 oz. Sprite
- 2 Oranges (1 sqeezed, 1 cut into slices)
- 4 Limes squeezed or ~8 oz. Lime Juice)
The Grape Leaf's Chicken Sumac
By thespears
In a skillet, heat oil until shimmery, then add onion and sauté until golden and softened, 5 to 8 minutes
- 3/4 c. olive oil
- 3 onions, peeled and diced
- 4 boneless chicken breasts, cut into 1/2-inch cubes
- 1/2 T. black pepper
- 1/2 T. cinnamon
- 1/2 tsp. ground cardamom
- 1 tsp. salt
- 1/2 c. red bell pepper, seeded and diced
- 1/2 c. red onion, peeled and diced
- 1 T. ground Sumac
- Tsatziki sauce (cucumber yogurt relish)
- 1 c. plain nonfat yogurt
- 3 to 4 cloves garlic, minced
- 1/2 cucumber, peeled and grated
- Juice and grated peel of 1 lemon
- Salt and pepper to taste
- 4 T. minced fresh parsley (or mint leaves)
- 1 T. extra virgin olive oil
The Grape Leaf's Babronia
By thespears
This hearty melange of beans and vegetables makes for a hearty side dish or vegetarian main dish
- 2 T. olive oil
- 2 cloves garlic, peeled and minced
- 1 small onion, peeled and diced
- 1/2 c. sliced mushrooms
- 1/2 red bell pepper, seeded and diced
- 1 small carrot, scraped and sliced into rounds
- 1 small zucchini or yellow squash, sliced into rounds
- 1/2 cup broccoli florets
- 1 16-ounce can red kidney beans, drained and rinsed
- 1/2 tsp. thyme
- 1/2 tsp. cumin
- 1/2 tsp. oregano
- 1 15-ounce can tomato sauce
- Salt and pepper to taste
Baked Rueben Braid
By thespears
Grease working surface. Roll dough into 12”x16” rectangle
- 1 loaf Rhodes Bread Dough or 12 Dinner Rolls thawed
- 1/2 c. Intalian Salad Dressing
- 2 c. Sauerkraut
- 1 lb. Think sliced Pastrami
- 1 Egg White beaten
- 8 slices Swiss Cheese
- Caraway Seeds
Punch
By thespears
Mix
- 1 large Frozen Orange Juice
- 3-46 oz. cans Water
- 2 large Frozen Lemonade
- 2 bottles Black Velvet
- 1 can 46 oz. Hawain Punch
- 7 quarts 7-Up
- 1 can 46 oz. Pineapple Juice
- 2-12 oz. Squirt
- 2 qts. Ginger Ale
- 2 small Coke
Sloe Gin Slush
By thespears
Mix and freeze. Serve half and half with 7-Up or Squirt
- 16 oz. Frozen Orange Juice
- 2 . c. Sugar
- 16 oz. Frozen Lemonade
- 1/5 Bottle Sloe Gin
- 9 c. Water