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ZUCCHINI WALNUT BREAD

ZUCCHINI WALNUT BREAD

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Succulent raisins and chewy walnuts enhance this cinnamon-scented zucchini bread

  • 1 cup chopped walnuts
  • 4 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking powder
  • 2 cups grated zucchini
  • 1 cup raisins
  • 1 teaspoon vanilla extract
4.6/5 (5 Votes)

POSOLE

POSOLE

By

In a large sauce pan, heat the olive oil

  • 2 Tablespoons olive oil
  • 4 pounds pork shoulder
  • Essense, recipe follows
  • 2 cups chopped onions
  • 2 cups peeled, seeded, and chopped plum tomatoes
  • 2 Tablespoons minced garlic
  • Pinch of crushed red pepper flakes
  • Pinch of cumin
  • 4 quarts pork stock
  • 2 pound fresh hominy
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper
  • 1/2 chiffonade green leaf lettuce
  • 1/4 cup julienned radish
  • 1/2 cup julienned onions
  • 1/2 cup grated Monterey Jack cheese
  • 1/4 cup chiffonade fresh cilantro
  • Emeril's Essence Creole Seasons (also referred to as Bayou Blast)
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 q tablespoon onion powder
  • 1 tablespoon cayenne peppe
  • 1 talespoon dried oregano
  • 1 tablepoon dried thyme
  • Combine all ingredients thoroughly.
  • Yield: 2/3 cup
0/5 (0 Votes)

Weight Watchers Creole Chicken Thighs - 6 Points

Weight Watchers Creole Chicken Thighs - 6 Points

By

Weight Watchers 6 PointsPlus per serving

  • 1/2 teaspoon Creole seasoning
  • 1 1/2 pounds skinless, boneless chicken thighs
  • 2 teaspoons canola oil
  • 1/2 cup frozen cut okra
  • 1/2 teaspoon chopped fresh thyme
  • 1 (14.5 ounce) can stewed tomatoes, undrained and chopped
3.8/5 (10 Votes)

EASY SALAD

EASY SALAD

By

Slice and chop tomato, cucumber and avocado into small pieces

  • 1 large tomato
  • 1 medium to large cucumber
  • 1 avocado
  • 1/4 cup Fat Free Balsamic Vinaigrette Dressing
  • Sea Salt to taste
0/5 (0 Votes)

BARB'S CRAB BALLS

BARB'S CRAB BALLS

By

May be prepared ahead. Freezes well!

  • 1 (6 ounce) can crab meat, drained and flaked
  • 1/2 cup (2 ounces) shredded sharp, cheddar cheese
  • 3 green onions, chopped
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 1 cup water
  • 1/2 cup butter or oleo
  • 1/4 teaspoon salt
  • 1 cup all purpose flour
  • 4 eggs
0/5 (0 Votes)

APPLE PEAR PIE

APPLE PEAR PIE

By

1. Preheat oven to 375 degrees F

  • 6 Pears, fresh, peeled, cored and sliced
  • 6 apples, granny smith peeled, cored and sliced
  • 1 Tbsp lemon juice
  • 1 deep dish pie crust
  • 1/2 tsp cinnamon
  • 1 stick butter
  • 1 tsp vanilla
  • 1 cup white sugar
  • 1 cup brown sugar, light
4.6/5 (13 Votes)

BOW TIE SEAFOOD SALAD

BOW TIE SEAFOOD SALAD

By

* Cook pasta according to package directions; drain and rinse in cold water

  • 3 pounds uncooked bow tie pasta
  • 1-1/2 pounds imitation crabmeat, chopped
  • 1 pound frozen cooked salad shrimp, thawed
  • 4 celery ribs, chopped
  • 1 cup finely chopped green onions
  • 1 medium green pepper, diced
  • 4 cups mayonnaise
  • 1/4 cup dill pickle relish
  • 1/4 cup Dijon mustard
  • 1 tablespoon salt
  • 1 tablespoon dill weed
  • 3/4 teaspoon pepper
0/5 (0 Votes)

BEEF NOODLE BAKE

BEEF NOODLE BAKE

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1. In a Dutch Oven, cook beef, onions and garlic over medium heat until meat is no longer pink, drain

  • 1 1/2 pounds ground beef
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup green onions
  • 6 cups cooked wide egg noodles
  • 1 1/2 cups frozen peas
  • 1 can (15 ounces) tomato sauce
  • 1 can (14 3/4 ounces), cream-style corn
  • 3 teaspoons chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
0/5 (0 Votes)

CHICKEN ASPARAGUS STROGANOFF

CHICKEN ASPARAGUS STROGANOFF

By

1. Combine the soup, milk and sour cream

  • 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 2 cups cooked sliced asparagus
  • 1 cup diced cooked chicken
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 cup shredded cheddar cheese
  • Hot cooked noodles or rice
0/5 (0 Votes)

INSTANT POT EGG LOAF

INSTANT POT EGG LOAF

By

The Instant Pot Egg Loaf is a speedy and efficient way to hard cook several eggs at once, and not have to peel them

  • 1 1/2 1 1/2 2 8+ Water (for the pressure cooker) Use 2 cups for an 8+ qt. size
  • 8 8 8 eggs
  • Tools
  • 6 6" 7" or 7" Metal Pan or Oven Safe Dish
  • Metal Trivet/Rack with Handles
  • Electric Pressure Cooker
0/5 (0 Votes)