Menu Enter a recipe name, ingredient, keyword...

Ninebirch's profile page

Recipes

Caramelized Chile Shrimp

Caramelized Chile Shrimp

By

Entree Fish

  • 6 ounce(s) rice stick noodles (vermicelli)
  • 1 pound(s) broccoli florets
  • 1 green onion, finely chopped
  • 1/4 teaspoon(s) salt
  • 3 tablespoon(s) sugar
  • 1 tablespoon(s) water
  • 1 tablespoon(s) vegetable oil
  • 3 clove(s) garlic, very thinly sliced
  • 1/4 teaspoon(s) crushed red pepper
  • 1 tablespoon(s) lower-sodium fish sauce
  • 1 pound(s) (16 to 20 count) shrimp, peeled and deveined
  • 1/4 cup(s) packed fresh cilantro leaves
  • 1/4 teaspoon(s) freshly ground black pepper
0/5 (0 Votes)

FRENCH'S® GREEN BEAN CASSEROLE

FRENCH'S® GREEN BEAN CASSEROLE

By

MIX soup, milk and pepper in a 1 1/2 -qt

  • 1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup
  • 3/4 cup milk
  • 1/8 tsp. black pepper
  • 2 (9 oz. each) pkgs. frozen cut green beans, thawed*
  • 1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions
0/5 (0 Votes)

Coffee-Caramel Crème Brûlée

Coffee-Caramel Crème Brûlée

By

Dessert

  • 2 cups heavy whipping cream, divided
  • 1/4 cup dark-roast coffee beans (such as French roast; about 3/4 ounce), crushed with mallet in plastic bag
  • 1 cup sugar, divided
  • 1/2 cup water
  • 2 cups half and half
  • 8 large egg yolks
  • 1/4 teaspoon salt
  • 8 teaspoons raw sugar*
4.5/5 (2 Votes)

Jello Cheese Cake

Jello Cheese Cake

By

Dessert

  • Crust:
  • 2 1/2 c Graham Cracker Crumbs of 2 pkgs (about 30) Graham Crackers
  • 1 stick Margarine Melted
  • 2 tlbs Powered Sugar
  • Filling:
  • 1 pkg Cream Cheese (8 oz)
  • 1 tsp vanilla
  • 1 pkg Lemon Jello mixed with 1 cup of boiling water
  • (slightly jelled jello - about 20 minutes)
  • 1 cup sugar
  • 1 can Milnot - beatened stiff
0/5 (0 Votes)

Chicken Tarragon Salad *

Chicken Tarragon Salad *

By

Great Salad

  • 1/2 cup non-fat mayonnaise (recommended: Best Foods)
  • 1/4 cup non-fat plain yogurt (recommended: Horizon)
  • 1 teaspoon poppy seeds (recommended: McCormick)
  • 1 teaspoon finely chopped fresh tarragon leaves
  • 2 (7-ounce) cans cooked chunk chicken breast meat, rinsed and drained (recommended: Tyson)
  • 1 cup red seedless grapes, cut in 1/2
  • 2 ribs celery, chopped
  • 1/4 cup chopped walnuts and/or pecans (recommended: Planters)
  • 6 cups spring mix lettuce (recommended: Ready Pac)
5/5 (1 Votes)

Dad's Greek Salad

Dad's Greek Salad

By

1 Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended

  • 6 Tbsp olive oil
  • 2 Tbsp fresh lemon juice
  • 1/2 teaspoon fresh chopped garlic
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon oregano
  • 1/2 teaspoon dill weed
  • Salt and freshly ground black pepper
  • 3 large plum tomatoes, seeded, coarsely chopped
  • 3/4 cucumber, peeled, seeded, coarsely chopped
  • 1/2 red onion, peeled, chopped
  • 1 bell pepper, seeded, coarsely chopped
  • 1/2 cup pitted black olives (preferably brine-cured), coarsely chopped
  • A heaping half cup crumbled feta cheese
0/5 (0 Votes)

End-of-Summer Corn Chowder

End-of-Summer Corn Chowder

By

In a large sauce, pan heat olive oil over medium heat

  • 2 T olive oil
  • 2 garlic cloves, minced
  • 1 large onion, chopped
  • 1/2 t cayenne pepper
  • 2 c diced red potatoes
  • 5 c vegetable broth
  • 1/2 c sour cream
  • 1/2 t salt
  • kernels from 5 ears fresh corn
  • 1 c grated cheddar cheese
  • pepper, to taste
  • 2 scallions, chopped
5/5 (1 Votes)

Cinnamon Pecans

Cinnamon Pecans

By

1. Preheat oven to 325 degrees F (160 C)

  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg white
  • 4 cups pecan halves
0/5 (0 Votes)

Steak ‘n’ Bacon Cheddar

Steak ‘n’ Bacon Cheddar

By

1. Preheat oven to 450. Brush a 13×9-in

  • 2 tbsp. olive oil
  • 1 medium onion, minced
  • 8 oz. raw bacon, diced
  • 2 lbs. ground beef
  • 6 oz. cheddar cheese, grated
  • 1/2 cup bread crumbs
  • 3 eggs, lightly beaten
  • 2 tsp. salt
4/5 (1 Votes)

P. F. Chang's Chicken Lettuce Wraps

P. F. Chang's Chicken Lettuce Wraps

By

This recipe is from Todd Wilbur and Top Secret Recipes

  • 3 tablespoons oil
  • 2 boneless skinless chicken breasts
  • 1 cup water chestnut
  • 2/3 cup mushroom
  • 3 tablespoons chopped onions
  • 1 teaspoon minced garlic
  • 4 -5 leaves iceberg lettuce
  • 1/4 cup sugar
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 1/8 teaspoon sesame oil
  • 1 tablespoon hot mustard
  • 2 teaspoons water
  • 1 -2 teaspoon garlic and red chile paste
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon rice wine vinegar
0/5 (0 Votes)