Beido's profile page
Recipes
Chicken Breast Veracruz
By Beido
Place skillet with drippings over medium-high heat
- 4 (5-oz) sauteed chicken-breast halves
- 1/3 c. diced onion
- 2 t. chopped garlic
- 1/2 c. chicken stock
- 1 (14.5 oz) can sliced tomatoes with chipotle chiles, undrained
- 10 pimiento-stuffed green olives, sliced (1/2 c.)
- 1/2 t. dried Mexican oregano
- 1/4 t. black pepper
- 1/3 c. chopped cilantro
Oleo Cookies
By Beido
- Mix together:
- 1 cup white sugar 3 beaten eggs
- 1 cup brown sugar 1 t. soda in a little warm
- l lb. oleo water
- 5-1/2 cups flour 1 t. vanilla
- ½ c. chopped nuts
Linda Gibbs Baked Beans
By Beido
Cook beans and ham for about 2 hours
- 1 lb. pkg of red beans
- 1 ham bone
- 1.4 cup molasses
- salt pepper
- 1/2 c. catsup
- 1/4 c. chopped onion
- 1/4 c. brown sugar
Any Bean Soup
By Beido
Saute the onions, green onions and celery in butter in a stockpot until the onions are tender
- 1 to 2 cups chopped onions
- 1 cup chopped green onions
- 1 cup chopped celery with leaves
- Butter, vegetable oil or bacon drippings
- 1/4 cup chopped fresh parsley
- 1 (1-pound) package navy beans, lima beans, split peas or
- lentils
- 2 quarts water
- 1 or 2 bay leaves
- Ham bone, ham hock or bacon drippings (optional)
- Salt and pepper to taste
Easy Baked Oatmeal
By Beido
1 Preheat the oven to 400 degrees F (200 degrees C)
- 6 cups quick cooking oats
- 3/4 cup packed brown sugar
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 6 eggs 2 cups milk
- 1 1/2 teaspoons vanilla extract
- 2/3 cup canola oil
- 1/2 cup coarsely chopped walnuts
Olive Garden Chicken Giardino
By Beido
- Giardino sauce:
- 1 package chicken tenderloins, sliced in 1/3's
- Assorted vegetables (OG puts in whatever's in season) diced red peppers, carrots, summer squash, zucchini, broccoli, spinach, peas, diced tomatoes, asparagus
- 2 tbspns. butter or margarine
- Juice of 1/2 lemon
- White sauce mix (2 tblspns.)
- 1 tblspn. thyme
- 1 1/2 cups Chablis
- 1 cup water
- 1/2 tspn. crushed garlic
- A few crushed red pepper flakes
- salt and pepper
- 1/2 cup cream
Stuffed Chicken Breast
By Beido
- from Tell Me More,
- A Cookbook Spiced with Cajun Traditions and Food Memories
- 12 chicken breast halves
- 4 teaspoons seasoned salt
- 1-1/2 sticks margarine
- 1 medium chopped onion
- 1 medium chopped bell pepper
- pepper
- 1/2 cup celery
- 1-1/2 pounds chopped shrimp
- 3 cups fresh bread crumbs
- 6 Tablespoons parsley
- 6 Tablespoons green onion tops
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper
- 1/2 teaspoon garlic powder
- 1/4 cup oil
- 1 can cream of mushroom soup
- 2 cups chicken broth
Turkey Tetrazzini
By Beido
- 10 ounces mushrooms, sliced thin (about 4 cups)
- 5 tablespoons unsalted butter
- ¼ cup all purpose flour
- 1 ¾ cups milk
- 2 cups chicken broth
- ¼ cup dry white wine
- 10 ounces spaghetti
- 3 cups coarsely chopped cooked turkey
- 1 cup cooked peas
- ²/³ cup freshly grated Parmesan
- ¹/³ cup fine fresh bread crumbs
Cinnamon-Raisin Bread
By Beido
Combine milk, short., sugar and salt in small saucepan; heat until short
- 1-1/2 c. milk
- 1/2 c. shortening
- 1/4 c. sugar
- 3 t. salt
- 2 pkg. yeast
- 1/2 c. very warm water
- 2 eggs
- 6-3/4 c. flour
- 2 cups seedless raisins
- 2 T. cinnamon sugar
- 1 cup sifted conf. sugar
Scott's Soccer Practice Bars
By Beido
Preheat oven to 350 degrees
- Icing – Combine and set aside:
- 1/2 c. butter
- 1/2 c. brown sugar
- 1/2 c. white sugar
- 1 egg
- 1/3 c. peanut butter
- 1/2 t. baking soda
- 1/2 t. salt
- 1 cup flour
- 1 cup oatmeal
- 1 cup chocolate chips
- 1/2 c. powdered sugar
- 2 T. peanut butter
- 2 T. milk