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Recipes
Hot Peanut Sauce
By Belinda
In a small saucepan, combine all the ingredients
- 3 tablespoons creamy peanut butter
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons light brown sugar
- 1 tablespoon bottled lime juice
- 1 tablespoon water
- 2 teaspoons Chinese chili paste, or to taste
Basil Lemonade
By Belinda
Combine 4 cups water and juice in large bowl
- 4 c. water
- 1/2 c fresh lemon juice
- 1/2 c loosely packed basil
- 6 Tb sugar
- 4 c ice
Apple Stuffing
By Belinda
Great with Pork Chops or Turkey
- 6 cups fresh cornbread or herb-seasoned cubes
- 1 Tbsp olive oil
- 1 onion, diced finely
- 1 cup chopped celery
- 2 medium Granny Smith Apples, peeled and diced
- 1/2 cup chopped walnuts(optional)
- 1/2 cup minced fresh parsley
- 1 tsp. dried ground sage
- 1 tsp. dried thyme
- 1-1/2 cups low-sodium chicken broth
- 1 tsp salt
- 1/2 tsp. pepper
Slow Cooker Shredded Beef Tacos
By Belinda
Beef and Onion in a 4 quart slow cooker
- 1 1/2 pounds beef chuck roast
- 1 medium onion, sliced
- 1 cup water
- 1 can 4 oz diced Green chilies
- 1 packet taco seasoning
- 3 oz taco sauce
All-Purpose Baking Mix: II
By Belinda
This recipe goes well with the Beer Biscuit recipe
- 6 cups all-purpose flour
- 3 tablespoons baking powder
- 2 teaspoons salt
- 3/4 cup shortening
Crab Salad in Crisp Wonton Cups
By Belinda
Ellie Krieger receipe... Difficulty: Medium Prep Time: 25 minutes Cook Time: 10 minutes Yield: 6 servings
- For the Wonton Cups:
- Cooking spray
- 18 wonton wrappers, thawed (if frozen)
- 2 teaspoons canola oil
- 1/4 teaspoon salt
- For the dressing:
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice
- 1/4 teaspoons salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon dried hot red pepper flakes
- 2 tablespoons olive oil
- For the salad:
- 1/2 pound lump crabmeat, picked over
- 1 stalk celery, finely diced
- 1/2 cup finely diced mango
- 1/4 cup thinly sliced scallions
- 2 tablespoons coarsely chopped fresh cilantro leaves
Beef Stroganoff Casserole
By Belinda
I'm told this is a Paula Dean recipe
- 2 lbs ground chuck
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons worcestershire sauce
- 2 cups sliced fresh mushrooms
- 1 (14 1/2 ounce) can beef broth
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (16 ounce) container sour cream
- 3/4 teaspoon salt
- 1 teaspoon pepper
- 8 ounces wide egg noodles, cooked and kept warm
- 2 tablespoons butter
- 1 (3 ounce) can French fried onion rings
Pan-Roasted Chicken with Mushrooms and Rosemary
By Belinda
Tyler Florence is the author of this fine receipe
- 1 (6-ounce) boneless chicken breast with wing attached, with skin
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 5 fresh white mushrooms, halved
- 2 shallots, halved
- 2 sprigs fresh rosemary
- 1/4 cup water
- 1/2 lemon, juiced
Italian Style Sausage Skewers
By Belinda
Difficulty: Easy Prep Time: 20 minutes Cook Time: 15 minutes Yield: 6 servings (1 serving is 4 pieces)
- 8 ounces Italian style poultry sausage*
- 8 large basil leaves
- 12 pitted calamata olives, halved
- 24 grape tomatoes
- 24 (6-inch) wooden skewers
Greek Pasta Bake
By Belinda
Preheat the oven to 350°
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds lean ground lamb
- 1 onion, finely chopped
- 1 teaspoon dried oregano, crumbled
- 3/4 teaspoon cinnamon
- Pinch of ground cloves
- Salt and freshly ground pepper
- 3 cups jarred marinara sauce
- 1 pound ziti or penne
- 3 cups fresh ricotta (1 1/2 pounds)
- 4 large egg yolks
- 1/2 teaspoon ground nutmeg
- 3/4 cup freshly grated Parmigiano-Reggiano cheese