Sybrmom's profile page
Recipes
Slow Cooker Beef Stroganoff (AllRecipes)
By sybrmom
Directions 1.In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water
- 1 pound cubed beef stew meat
- 1 (10.75 ounce) can condensed golden mushroom soup
- 1/2 cup chopped onion
- 1 tablespoon Worcestershire sauce
- 1/4 cup water
- 4 ounces cream cheese
White Lily Light Biscuits
By sybrmom
Preheat oven to 450 degrees
- 2 cups White Lily Self-Rising Soft Wheat Flour
- 1/4 cup vegetable shortening
- 2/3 cup milk, (2/3 to 3/4)
Blue Cheese Pecan Dip (Linda M)
By sybrmom
Mix all together and refrigerate overnight
- 2 cups Blue cheese dressing
- 1/2 cup blue cheese crumbles
- 1 1/3 cup pecans, toasted and chopped
- 8 oz cream cheese, softened
Sopapilla Cheesecake
By sybrmom
Spray a 9 x 13 pan with cooking spray
- 2 cans Pillsbury Crescent rolls
- 2-8 oz Cream Cheese (room temperature)
- 1 1/2 cups Sugar
- 1 tsp. Vanilla extract
- 1 tsp Cinnamon
- 1 stick butter (1/2 cup real butter not margarine)
Toasted-Coconut Souffles with Ruby-Red Cranberry Sauce
By sybrmom
For sauce: Bring all ingredients to boil in small saucepan, stirring until sugar dissolves
- Sauce:
- 1 cup fresh or frozen cranberries (about 4 ounces)
- 3/4 cup cranberry juice cocktail
- 1/2 cup sugar
- Soufflés:
- 2 tablespoons (1/4 stick) unsalted butter
- 2 tablespoons all purpose flour
- 1 1/4 cups canned unsweetened coconut milk* (from one 13-to 14-ounce can)
- 5 tablespoons sugar, divided, plus additional for sprinkling
- 1 1/2 teaspoons white rum
- 3/4 teaspoon coconut extract
- Pinch of salt
- 5 large egg whites, room temperature
- 1/3 cup sweetened flaked coconut, lightly toasted, cooled, crushed into small flakes plus additional toasted sweetened flaked coconut for garnish
- Special equipment: 8 3/4-cup custard cups or ramekins
Veggie Dagwood Sandwiches (Food Network Mag)
By sybrmom
Directions Whisk the mayonnaise, ketchup and relish in a small bowl
- 1 cup mayonnaise
- 3 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 24 slices bread (about 2 loaves),such as potato, sun-dried tomato, olive or rye
- 1 heart romaine lettuce, leaves separated
- Grilled mushrooms and eggplant; marinated tomatoes, zucchini and radishes; pickled onions (recipes below)
- 12 ounces dill havarti cheese, sliced
- Spanish olives, for serving
Bourbon Pecan Pie Brownies
By sybrmom
for the brownies Preheat oven to 325
- for brownies:
- 1/2 cup flour
- 1/4 teaspoon salt
- 3/4 cup cocoa powder
- 1 1/4 cups sugar
- 10 tablespoons butter
- 1 teaspoon vanilla extract
- 2 eggs
- pecan filling:
- 1/2 cup packed brown sugar
- 1/2 cup brown rice syrup
- 2 eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 cup butter, melted
- 2 tablespoons whiskey
- 2 cups chopped pecans
Abuelo's Cilantro Lime Soup
By sybrmom
Remove skin and wings from chicken; cover with water and add chicken base
- 1 whole chicken, cut up
- 1 1/2 gallon water
- 1 tablespoonchicken base
- 1 tablespoon canola oil
- 3/4 cup diced onion
- 3/4 cup minced tomato
- 1/2 tablespoon minced garlic
- 1 teaspoon oregano
- 1/2 tablespoon chile powder
- 1/2 tablespoon salt
- 1/2 tablespoon finely chopped hot chiles
- 3/4 cup corn
- 1/2 gallon reserved chicken broth
- 1/2 teaspoon chicken base
- 7 ounces white hominy, drained
- 1 1/2 tablespoon fresh lime juice
- 1/2 bunch fresh cilantro, chopped into 1/4-inch pieces
Figs with Honey-Orange Mascarpone and Pistachio Brittle (Bon Apetit)
By sybrmom
Preparation •Line baking sheet with foil
- •1/4 cup sugar
- •Pinch of coarse kosher salt
- •1/4 cup unsalted pistachios, toasted
- •1/2 cup mascarpone cheese
- •2 tablespoons heavy whipping cream
- •2 tablespoons orange blossom honey
- •1 teaspoon finely grated orange peel
- •12 fresh black Mission figs or other figs, stemmed, halved lengthwise
Garlic Studded Pot Roast (Emeril)
By sybrmom
With a small, sharp knife, make 30 (1 1/2-inch deep) slits around the outside of the roast
- 1 (4 to 5-pound) sirloin tip roast, netted or tied at 1-inch intervals
- 10 cloves garlic, peeled and halved lengthwise, plus 4 to 6 garlic cloves, peeled
- 1 tablespoon Essence, plus 1 1/2 teaspoons
- 1 1/4 teaspoons freshly ground black pepper
- 1 1/4 teaspoons salt
- 1 cup dry red wine
- 3 tablespoons tomato paste
- 4 large carrots, scrubbed
- 2 stalks celery, trimmed and cut in half crosswise
- 2 medium yellow onions, peeled and quartered
- 1 pound small new potatoes
- 2 tablespoons vegetable oil
- 1 cup beef stock, or canned low-sodium beef broth
- 2 bay leaves