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Recipes
Portuguese Casserole Stew
By slmorgan13
Preheat oven 400˚F. Place potatoes, celery, onions, pimiento peppers, beans, kale and garlic in large bowl, and s...
- 1 * 1 pound baby potatoes, halved
- 3 to 4 * 3 to 4 small ribs celery, chopped
- 1 * 1 large or 2 medium onions, chopped
- 1/2 * 1/2 cup chopped pimiento peppers from a jar, drained
- 1 * 1 can garbanzo beans, drained
- 1 * 1 small bunch kale, stemmed and chopped
- 3 * 3 cloves garlic, chopped
- * Salt and pepper
- 2 * 2 teaspoons smoked sweet or regular sweet paprika
- 1/4 * 1/4 cup EVOO – Extra Virgin Olive Oil, eyeball it
- 1 * 1 28-ounce can stewed tomatoes or diced tomatoes with chilies
- 1 * 1 pound Spanish-style dry chorizo, casing removed and cut into slices 2 inches thick
- 4 * 4 Portuguese rolls
Mexican Cornbread
By slmorgan13
Preheat oven to 350°F. Spray a 9 x 13 pan with Pam
- 2 small jiffy corn bread mix
- 2 cups milk
- 3 eggs
- 5 slices bacon; cooked
- 1 lb sausage or ground beef
- 1 onion; chopped
- 1 small can green chile
- 1/2 cup oil
- 1 can cream style corn
- 1 1/2 cup cheddar cheese; grated
Pineapple Upside-Down Cake
By slmorgan13
Preheat oven to 350°F Cut pineapple into 1/2 inch thick circles
- 1 fresh pineapple; peeled, cored
- 4 tablespoon unsalted butter
- 2 cups light brown sugar; lightly packed
- 1/4 cup maraschino cherries; stems removed
- 2 cups all-purpose flour
- 2 1/2 teaspoon Baking Powder
- pinch of salt
- 2 cups granulated sugar
- 2 stick unsalted butter; room temperature
- 2 large eggs
- 1/2 cup buttermilk
- 2 teaspoon pure vanilla extract
- powdered sugar; for dusting
Blueberry Pound Cake
By slmorgan13
Cream together butter & sugar until light & fluffy
- 1 cup butter; softened
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups flour
- 2 cups blueberries; fresh or frozen
Potato Casserole
By slmorgan13
Preheat oven @ 350°F. Put hash browns in glass 9x13 pan
- 1 lg frozen hash browns
- 1 stick Butter; melted
- 1 lg onion
- 8 oz sour cream
- 1 can cream of chicken soup
- 12 oz cheddar cheese
- 2 cups cornflakes; crushed
- 1 stick Butter; melted
Mom's Yeast Rolls
By slmorgan13
Dissolve yeast in 1/2 cup warm water
- 2 packages yeast
- 1/2 cup warm water
- 1/2 cup shortening
- 2 eggs
- 1/2 cup sugar
- 2 cups milk
- 6 - 8 cups flour
- 2 teaspoon salt
Blueberry, Raspberry, or Strawberry Dessert
By slmorgan13
CRUST: Mix together the flour, butter, & pecans - bake in a 9"x 13" pan
- 0.5 cup water
- 2 cup flour
- 2 stick butter
- 0.5 cup pecans; chopped
- 1 large cream cheese
- 1 cup powdered sugar
- 0.5 teaspoon vanilla extract
- 12 oz Cool Whip
- 6 cup blueberries
- 2 teaspoon lemon juice
- 0.75 cup sugar
- 9 teaspoon corn starch
Pumpkin Bread
By slmorgan13
Measure all the ingredients into a large bowl
- 3 1/2 3 1/2 cups flour
- 2 teaspoon baking soda
- 1 1/2 1 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 3 cups sugar
- 1 cup oil
- 4 eggs; beaten
- 2/3 cup water
- 2 cups pumpkin
- 1 1/2 1 1/2 cups pecans; chopped
- 1 cup dates; chopped
Green Bean Casserole
By slmorgan13
Bring a large pot of water to a boil; add a big pinch of salt and the green beans
- 3 pounds green beans
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted butter
- 1 loaf crusty Italian bread
- 3 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh thyme leaves
- 1 tablespoon chopped fresh rosemary leaves
- 4 tablespoons freshly grated Parmesan
- 5 tablespoons extra-virgin olive oil
- 2 pounds mixed mushrooms (such as button, cremini, shiitake), sliced
- 2 shallots, sliced
- 1 cup heavy cream
Caramel-Coconut Shortbread
By slmorgan13
1. Preheat the oven to 350°F
- 1 1/2 sticks (6 oz) unsalted butter; at room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 3/4 cups flour
- 1/2 teaspoon Salt
- 14 oz soft caramel candies
- 5 tablespoon heavy cream
- 2 cups shredded coconut; toasted
- 1 cup chocolate chip; melted