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Recipes
Vegetable Spaghett
By slmorgan13
Saute' garlic, onions, mushrooms, zucchini, & squash in 2 tablespoons of water for about 5 minutes
- 2 zucchini; sliced
- 1 yellow squash; sliced
- 3 clove garlic; pressed
- 1/2 onion; chopped
- 8 oz mushrooms; sliced
- 6 oz tomato sauce
- 1/4 cup picante sauce
- oregano; to taste
- Italian seasoning; to taste
- salt; to taste
- pepper; to taste
- 1 lb spaghetti; cooked
WHITE SANGRIA
By slmorgan13
In a very large pitcher or bowl (you might need 2 pitchers), mix together the white wine, schnapps and brandy
- Two 750 ml bottles crisp white wine, such as albariño
- 1/3 cup peach schnapps
- 1/3 cup apricot brandy
- 2 cups lemon-lime soda
- 1/4 cup peach puree, nectar or juice
- 2 About 2 cups sliced fresh fruit (such as oranges, tart green apples, peaches, nectarines or plums), for garnish
Beautifully Easy Fruit Tart
By slmorgan13
HEAT oven to 400ºF. UNROLL pastry on baking sheet
- 1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 cup cold milk
- 1 cup thawed COOL WHIP Whipped Topping
- 1 cup quartered fresh strawberries
- 1 can (11 oz.) mandarin oranges, drained
- 1 kiwi, peeled, sliced and halved
- 3 Tbsp. apricot preserves
- 2 tsp. water
- 1 square BAKER'S White Chocolate, melted
Stuffed Poblano Chiles ("Chiles Rellenos")
By slmorgan13
Prep Time: 20 min Inactive Prep Time: -- Cook Time: 15 min Level: Easy Sauce: Put the tomatoes, g...
- Sauce:
- 5 * 5 red plum tomatoes, cored and coarsely chopped
- 1 * 1 garlic clove, minced
- 1/3 * 1/3 cup chopped white onion
- 1 * 1 tablespoon olive oil
- * Salt and freshly ground black pepper
- Chiles:
- 1 1/2 * 1 1/2 cups Monterrey Jack cheese
- 1 * 1 tablespoon dried oregano
- 6 * 6 poblano chiles, charred, seeded, and deveined *see Cook's Note
- 3 * 3 egg whites, at room temperature
- 1 * 1 egg yolk, at room temperature
- * All-purpose flour, for dredging
- * Vegetable oil, for frying
Vegetable Pancakes
By slmorgan13
In a mixing bowl, stir together the flour, baking powder, salt, and pepper
- 1/2 * 1/2 cup all-purpose flour
- 1/2 * 1/2 teaspoon baking powder
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 1 * 1 egg
- 1/4 * 1/4 cup milk
- 1 * 1 cup grated carrots
- 1 * 1 cup grated zucchini
- 2 * 2 green onions, sliced
- 2 * 2 tablespoons oil
Easy Blackberry Cobbler
By slmorgan13
Cream 1 cup sugar with butter; add flour, baking powder, salt, and milk
- 1 1/2 1 1/2 cups sugar; divided
- 1/3 cup butter
- 2 cups flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 - 4 cups blackberries
- 2 cups water; boiling
Easy Pork Chop Casserole
By slmorgan13
Mix mushroom soup and water; put pork chops into covered casserole dish, and pour soup over
- 6 - 8 pork chops; browned
- 1 can cream of mushroom soup
- 1/2 cup water
- 1 onion; sliced
Kings Ranch Chicken
By slmorgan13
Shred chicken. Mix in Rotel, soup, chili powder, pepper, jalapeno's, green chili's, and onion
- 4 chicken breast; cooked, and de-boned
- 1 can rotel; diced
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 2 - 3 tablespoon chili powder
- pepper; to taste
- jalapeno peppers; to taste
- 1 can green chili's; diced
- 1 lb cheddar cheese; shredded
- tortilla chips
- 1/2 cup chicken stock
Elegant Devil's Food Cake
By slmorgan13
CAKE: Heat oven to 350'. Grease two 9" cake pans, or one large loaf pan
- 2 cups flour; sifted
- 1 3/4 1 3/4 cups sugar
- 3/4 cup cocoa
- 1 1/4 1 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup margarine
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 3 eggs
- 1 box powdered sugar
- 1 stick margarine; softened
- 3 oz cream cheese; softened
- dash salt
- 1 teaspoon vanilla extract
- 4 tablespoon triple sec; approximately
- 3 tablespoon half & half; approximately
Fantasy Fudge
By slmorgan13
Heat sugar, butter and evaporated milk to full rolling boil in 3 quart saucepan on medium heat, stirring constantly
- 3 cups Sugar
- 3/4 cup Butter
- 1 small can evaporated milk (5 oz)
- 12 oz pkg semi-sweet chocolate
- 1 jar marshmallow creme (7 oz)
- 1 tsp Vanilla
- pecan halves