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Recipes
SUSIE’S TEA COOKIES
By Beido
- 1 cup butter, softened 2-1/2 c. flour
- ½ c. sugar 1 teaspoon vanilla
- ½ c. brown sugar 1 t. cream of tartar
- 1 egg ½ teaspoon salt
- 1 teaspoon vanilla extract ½ c. chopped nuts
Butter Toffee
By Beido
(Stir constantly!!)
- Combine 1 c. sugar, ½ t. salt, ¼ c. water, ½ c. butter. Cook to hard crack stage.
- Add ½ c. sliced almonds. Pour onto well-greased cookie sheet. Cool.
- Melt 12 oz. pkg. choc. chips. Spread half on top; sprinkle with ½ c. walnuts.
Chicken Enchilada
By Beido
Recipe from Sylvia Burnside – 8/06
- 1 whole chicken or 2 lbs. of chicken breast (my modification)
- 1 can cream of mushroom soup
- 1 pint of sour cream
- 1 can (4 oz.) of chopped mild green chiles (I use medium or half mild/half hot)
- 5 to 6 oz. mild cheddar cheese
- Bunch small green onions or scallions (optional)
- 6 corn tortillas
ZIPLOC OMELETS
By Beido
This works great !!! Good when you're alone or when all your family is together
- - Crack 2 eggs (large or extra-large) into ! the quart size Ziploc bag (not more than 2) shake
- to combine them.
- - Put out a variety of ingredients such as: cheeses, ham, onion, green
- pepper, tomato, hash browns, salsa, etc.
banana-oatmeal bread
By Beido
. Preheat oven to 350°F. In a large bowl, stir together dry ingredients
- 1 1/4 cup all-purpose flour
- 1/2 cup unpacked brown sugar
- 1/2 tsp table salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 3 tsp canola oil
- 1 large egg(s), beaten
- 2 medium egg white(s), beaten
- 3 large banana(s), ripe
- 1 cup uncooked old fashioned oats
Orange-Soy Glazed Salmon
By Beido
- ¼ c. orange juice 1 lb. salmon fillet, cut into 4 serving pieces
- 2 T honey 2 t. canola oil
- 2 t. soy sauce 1/8 t. salt
- 1 t. low-sodium soy sauce freshly ground black pepper
- 1 T lemon juice 4 lemon wedges
- ¼ t. ground ginger
Clam-Pork Loaf
By Beido
- 1 small Jimmy Dean sausage (12 oz? Grandma used bulk sausage)
- 1 can clams
- 1 egg
- 1 fist full of crackers, crunch them up
Shrimp Spring Rolls with Dipping Sauce
By Beido
1. Whisk soy sauce, lime juice, water, garlic paste, Splenda and chili together in a medium bowl
- 1/4 cup soy sauce
- 1/4 cup fresh lime juice
- 2 Tbsp water
- 2 medium garlic clove(s), minced and mashed to a paste
- 1/2 tsp McNeil Specialty Products SPLENDA (R) No Calorie Sweetener
- 1 medium jalapeno pepper(s), minced (do not touch seeds with bare hands)
- 1/8 pound cooked shrimp, cut in half lengthwise (about 8 large-sized shrimp)
- 8 large leaf lettuce, butter, hard stem removed (or another soft lettuce)
- 1 small carrot(s), cut into matchsticks
- 1 medium sweet red pepper(s), cut into matchsticks
- 4 oz cooked brown rice, udon noodles, cooked, kept at room temperature
- 1/8 oz spearmint, about 8 large leaves
Spinach Risotto
By Beido
Bring the broth just to a boil in a heavy saucepan; reduce heat to simmer
- 4 cups chicken broth
- 6 shallots, or 1 small onion, chopped
- 1 Tablespoon chopped garlic
- 1 Tablespoon olive oil
- 1 cup arborio rice
- 1 cup undrained thawed frozen spinach
- 2 Tablespoons basil pesto
- 1 teaspoon thyme
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
Sweet Potato Biscuits
By Beido
Preheat oven to 450 degrees
- – Recipe from “Gifts from the Christmas Kitchen”
- 2-1/2 c. flour
- ¼ c. packed brown sugar
- 1 T. baking powder
- ¾ t. salt
- ¾ t. ground cinnamon
- ¼ t. ground ginger
- ¼ t. ground allspice
- ½ c. vegetable shortening
- ½ c. chopped pecans
- ¾ c. mashed canned sweet potatoes (I used leftover cooked fresh)
- ½ c. milk