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Recipes
Pistachio Salad
By forgetid
Mix all ingredients in a bowl and chill for 2 hours or overnight
- 1 large can crushed pineapple
- 1/2 cup crushed walnuts
- 1 tub Cool Whip
- 1 package pistachio pudding
Spanish Rice
By forgetid
Bring to a boil and simmer for 5 minutes
- 1/2 cup onion
- 1/3 green pepper
- 2 cups rice
- 1/4 cup brown grease or butter
- 2 cups hot water
- 2 cans tomato sauce
- 1 tsp. salt
- dash pepper
Peanut Butter Crispy Bars
By forgetid
Press cookie dough into an ungreased 13-in
- 1 tube (16-1/2 ounces) refrigerated peanut butter cookie dough
- 4 cups miniature marshmallows
- 2 cups (12 ounces) semisweet chocolate chips
- 1/2 cup creamy peanut butter
- 1/4 cup butter, cubed
- 2 cups crisp rice cereal
- 1/2 cup salted peanuts
Raspberry Jell-O Salad
By forgetid
Heat crushed pineapple in a pan
- 1 pkg. frozen raspberries
- 1 large pkg. raspberry Jell-O
- 1 cup chopped walnuts
- 1 can crushed pineapple (heated)
- Sour cream
French Onion Soup Dumplings
By forgetid
Make the "soup" Melt the butter in a 12-inch skillet over medium low heat
- For the soup:
- 4 oz. (1/2 cup) unsalted butter
- 1 cup thinly sliced yellow or red onion (or a combination)
- 1/2 cup thinly sliced shallot (2 medium)
- 1 cup dry red wine
- 1 cup lower-salt beef broth
- 1 cup lower-salt chicken broth
- 2 Tbs. chopped fresh thyme
- 1 Tbs. aged balsamic vinegar
- Kosher salt and freshly ground black pepper
- For the croutons
- 1/2 lb. dense, chewy bread, crust removed, cut into 3/4-inch cubes (about 2 cups)
- 2 Tbs. extra-virgin olive oil
- 1/2 tsp. minced garlic (1 medium clove)
- 1/2 tsp. chopped fresh thyme
- Kosher salt and freshly ground black pepper
- For the dumplings
- 40 square wonton wrappers
- 1 large egg, lightly beaten
- 3 cups vegetable oil
- 1-3/4 cups grated Gruyère
- Kosher salt and freshly ground black pepper
Ham and Egg Breakfast Casserole
By forgetid
In a Dutch oven, saute mushrooms in butter until tender
- 1 pound large fresh mushrooms, coarsely chopped
- 1/3 cup butter, cubed
- 1/2 teaspoon Italian seasoning
- 1/8 teaspoon pepper
- 4 cups (16 ounces) shredded sharp cheddar cheese
- 1-3/4 cups cubed fully cooked ham
- 1/2 cup shredded Parmesan cheese
- 2 tablespoons all-purpose flour
- 24 eggs
- 2 cups heavy whipping cream
- 1 tablespoon Dijon mustard
- 1/8 teaspoon white pepper
Potato Dumplings
By forgetid
Place potatoes in a saucepan and cover with water; bring to a boil
- 3 pounds russet potatoes
- 2 eggs
- 1 cup all-purpose flour, divided
- 1/2 cup dry bread crumbs
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Dash pepper
- Minced fresh parsley, optional
Ambrosia
By forgetid
Combine all ingredients one day ahead of time and refrigerate until serving
- 2 pints sour cream
- 1 lg. can crushed pineapple with juice
- 2 cans mandrian oranges, drained
- 1 bag small marshmallows
- 1 cup raisins & cherries, optional
Honey Barbecue Chicken Wings
By forgetid
Cut wings into three sections; discard wing tip sections
- 2-1/2 pounds whole chicken wings
- 1/2 cup soy sauce
- 1/2 cup barbecue sauce
- 1/2 cup honey
- 1 cup all-purpose flour
- 2 teaspoons salt
- 2 teaspoons paprika
- 1/4 teaspoon pepper
- Oil for deep-fat frying
Dancing Bears Onion Soup
By forgetid
In a large saucepan, saute onions and garlic in butter until caramelized
- 6 medium onions, sliced
- 2 Tbsps. chopped garlic
- 4 ounces butter
- 1 Tbsp. thyme
- 1 Tbsp. kosher salt
- 1 tsp. white pepper
- 1 cup V8 juice
- 1/2 cup dry sherry wine
- 2 cups chicken broth
- 2 cups beef broth