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Recipes
Hummingbird Cake
By linda1949
Preheat oven to 350 degrees F (175 degrees C)
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups canola oil
- 3 eggs
- 1 (8 ounce) can crushed pineapple, drained
- 2 cups mashed bananas
- 1 cup chopped black walnuts
- 1 (8 ounce) package cream cheese, softened
- 1/4 pound butter, softened
- 1 pound confectioners' sugar
- 1 teaspoon vanilla extract
Sage Rubbed Roasted Turkey
By linda1949
Rub turkey with oil. Mix all seasonings and spread over entire surface of turkey
- 1 tablespoon vegetable oil
- 2 tablespoons sage
- 1 tablespoon Lawry's seasoned salt
- 2 teaspoons paprika
- 1 1/2 teaspoon garlic powder
- 1 teaspoon ground black pepper
Creton
By linda1949
Boil pork until almost cooked
- 5 lb. pork w/bone (cheap cut) OR 5 lb. ground pork
- 2 medium onions, quartered
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 plus teaspoon allspice
- 1 teaspoon nutmeg
- 1 plus teaspoon cloves
- 1 teaspoon cinammon
Flan
By linda1949
Preheat oven to 350 degrees
- 1 1/2 cups sugar, divided
- 4 whole eggs
- 3 egg yolks
- 3 cups half and half
- 1 tablespoon vanilla extract
Turkey Stuffing
By linda1949
Heat broth, black pepper, celery and onion in 3 quart saucepan over medium-high heat to a boil
- 2 1/2 cups Swanson Chicken Broth
- Generous dash of ground black pepper
- 2 stalks celery, coarsely chopped
- 1 large onion, coarsely chopped
- 1 package (14 oz.) Pepperidge Farm Herb Seasoned Stuffing
Teriyaki Chicken and Vegetables
By linda1949
In a small saucepan over medium low heat, combine all ingredients for the teriyaki sauce
- 1 tbl. olive oil
- 1 1/2 lbs. boneless chicken thighs, chopped
- 8 oz. broccoli florets
- 2 cloves garlic, minced
- 3 large carrots, sliced on the bias
- TERIYAKI SAUCE
- 2 tbl. ginger, minced
- 1/3 cup soy sauce
- 1/3 cup water
- 4 tbl. corn starch
- 1/4 cup honey
Slow Cooker Chicken Cacciatore
By linda1949
Heat the oil in a 12" skillet over medium high heat
- 1 tablespoon olive oil
- 3 pounds chicken parts, skin removed
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning, crushed
- 1 can (28 oz.) crushed tomatoes in puree
- 1 pound mushrooms, cut in half (about 5 cups)
- 2 medium onions, chopped (about 2 cups)
- 1 medium green pepper, cut into 2" long strips (about 1 1/2 cups)
- 1 1/2 cups Swanson Chicken Broth
- 1/4 cup cornstarch
- 1 package (16 oz.) pappardelle OR fettucine, cooked and drained
Red, White and Blueberry Trifle
By linda1949
Whisk the condensed milk and water in a bowl
- Cream Filling:
- 10 oz. angel food cake, cut into one inch cubes
- 2 pints strawberries, sliced
- 2 pints blueberries
- 6 tablespoons fat-free sweetened condensed milk
- 1 1/2 cups cold water
- 1 package sugar-free white chocolate instant pudding mix
- 12 oz. fat-free frozen whipped topping, thawed
Baked Ziti
By linda1949
Cook ziti according to directions
- 1 Box Ziti
- 1 jar sauce or your own recipe
- 1 Ricotta Cheeze (16 oz)
- 2 tbl. Lawry's Seasoned Salt (or more for your tase)
- 1 cup Mozzarella Cheese
- Parmesan Cheese
Barbecued Shrimp
By linda1949
Wash shrimp well; pat dry and spread in shallow pan
- 2 lbs. large uncooked unpeeled shrimp, split down the back. Remove veins, if any.
- 1/2 cup (1 stick) butter
- 3 tbl. olive oil
- 2 tbl. chili sauce
- 1 tbl. Worcestershire sauce
- 1 tbl. lemon juice
- 1/2 lemon, thinly sliced
- 2 garlic cloves, minced or 1 tsp. of bottled garlic
- 1 tsp. dried parsley
- 3/4 tsp. ground red pepper
- 3/4 tsp. liquid smoke
- 1/2 tsp. paprika
- 1/2 tsp. dried oregano
- 1/4 tsp. hot pepper sauce
- salt & ground pepper to taste
- French Bread