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Recipes
Brunch Stuffed Peppers
By Betty2534
Preheat oven to 350 degrees F
- 4 yellow bell peppers
- 1 cup frozen country style hash browns, thawed
- 1/2 (16-ounce) package bacon, cooked and crumbled
- 3 large eggs
- 3/4 cup shredded Cheddar-Monterey Jack cheese blend, plus more for garnish
- 3/4 cup whole milk
- 1/2 cup biscuit mix
- 1/4 cup sour cream
- 2 tablespoons chopped green onion
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Slow Cooker ORANGE CHICKEN
By Betty2534
Cook on low 4-6 hours
- in the bag:
- 2 cups carrots
- 2 cups bell pepper (I used green)
- 1 lb chicken breast, cubed
- 3 cloves garlic
- 1 tsp salt
- 1/2 tsp pepper
- 8 oz orange juice concentrate
Amazing Stuffed Cabbage Rolls
By Betty2534
Prep time: 30 mins Cook time: 2 hours Total time: 2 hours 30 mins Yield: 6 to 8 servings Tender leaves of cabbag...
- Cabbage Rolls
- 1 large head green cabbage, about 2 to 21⁄4 pounds
- 2 pounds ground beef
- 2 eggs (not necessary, you can leave them out, but they bind and make the meat fluffier)
- 1 medium onion, grated or minced
- 2 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1⁄2 cup uncooked white rice (I like using long-grain) * Tomato Sauce **
- 2 tablespoons butter or vegetable oil (I use 1 tablespoon of each)
- 2 cloves garlic, finely chopped
- 1 medium onion, chopped (medium dice)
- 2 15-ounce cans tomato sauce or one 32-ounce can whole tomatoes, pulsed in a food processor with juice until pureed.
- juice of one lemon or 2 tablespoons (or more to taste) apple cider vinegar
- Salt and pepper to taste
- 1⁄2 cup golden raisins (optional) Chopped parsley, for garnish
Chopped Rhubarb
By Betty2534
Preheat oven to 400 degrees
- 4 cups Chopped Rhubarb
- 1-1/2 cup Sugar
- 1/4 teaspoons Salt
- 2 Tablespoons Lemon Juice
- 1/2 teaspoons Almond Extract (optional)
- 2 cups All-purpose Flour
- 2 Tablespoons Sugar
- 1/4 teaspoons Salt
- 1 Tablespoon Baking Powder
- 1/4 cups Vegetable Shortening Or Lard
- 1/4 cups Butter
- 1/2 cups Whole Milk
- 1 whole Egg
Lemon Profiteroles
By Betty2534
In a small saucepan, bring the milk and lemon zest to a boil over medium heat
- 1 * 1 cup whole milk
- 2 * 2 tablespoons lemon zest (from 2 large lemons)
- 4 * 4 egg yolks
- 1/2 * 1/2 cup sugar
- 3 * 3 tablespoons all-purpose flour
- 1 * 1 tablespoon butter, at room temperature
- 1/4 * 1/4 teaspoon pure vanilla extract
- 3 * 3 tablespoons fresh lemon juice (from 1 large lemon)
- 18 * 18 (1 1/2-inch diameter) profiterole (cream puff) shells*
- * *Can be found at gourmet food stores or bakeries
Apple Toffee French toast with Apple Syrup
By Betty2534
FRENCH TOAST Place half of the bread cubes in a greased 13 x 9 inch baking pan; top with apples
- FRENCH TOAST
- 8 Cups French bread, cut into 1" cubes
- 3 tart apples, peeled and cored
- 8 oz cream cheese
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1/4 cup Tree top apple juice
- 2 teaspoon vanilla, divided
- 1/2 cups English toffee bits
- 5 eggs
- 3/4 cup milk
- APPLE SYRUP
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 2 cups Tree top apple juice
- 5 tablespoon butter
Breakfast casserole
By Betty2534
1. Spray crock pot and evenly spread hash browns at the bottom
- 1 bag 26 oz. frozen hash browns
- 12 eggs
- 1 cup milk
- 1 tablespoon ground mustard
- 1 16 oz. roll sausage
- maple, sage or regular sausage.
- Salt and pepper
- 16 oz. bag shredded cheddar cheese
Spicy Sausage Gumbo
By Betty2534
In a large skillet, start by making a roux
- 12 ounces medium shrimp, peeled, deveined and sliced
- 8 ounces boneless, skinless chicken breast; trimmed and cut into 1/2-inch pieces
- 8 ounces andouille sausage, thinly sliced
- 1/2 cup all-purpose flour
- 1/3 cup butter
- 1 large onion, chopped
- 1 large green bell pepper, diced
- 1/2 stalk celery, diced
- 8 cups reduced-sodium chicken broth
- 2 cups water
- 2 cup long-grain white rice
- 15 okra pods, trimmed and cut into 1/2-inch-long pieces (1-2 cups)
- 4 cloves garlic, minced
- 2 bay leaf
- 2 tablespoons canola oil
- 1 teaspoon Cajun seasoning
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- salt and pepper, to taste
- hot sauce, to taste
Home Made Ranch, Onion and Taco Soup Seasoning
By Betty2534
Ranch Whisk all ingredients together until blended Onion Stir the onion flakes, beef bouillon granules,...
- Ranch
- 1/3 cup dry buttermilk
- 2 tbsp dried parsley
- 1 1/2 tsp dried dill weed
- 2 tsp Garlic powder
- 2 tsp onion powder
- 2 tsp dried onion flakes
- 1 tsp ground black pepper
- 1 tsp dried chives
- 1 tsp salt
- Onion
- 1/4 cup dried onion flakes
- 2 tablespoons beef bouillon granules
- 1/4 teaspoon onion powder
- 1/4 teaspoon parsley flakes
- 1/8 teaspoon celery seed
- 1/8 teaspoon paprika
- 1/8 teaspoon ground black pepper
- TACO SEASONING
- 1 Tbsp chili powder
- 1/2 Tsp Garlic powder
- 1/4 Tsp onion powder
- 1/4 Tsp crushed red pepper flakes
- 1/2 Tsp dried oregano
- 1/2 Tsp paprika
- 1 1/2 Tsp ground cumin
- 1 Tsp sea salt
- 1 Tsp black pepper
Cabbage Rolls
By Betty2534
1. Bring a large pot of water to boil
- 1 large head of cabbage (about 3 lbs.) – or use 2 smaller heads 1 Tablespoon olive oil
- 1 cup diced onion
- 2 cloves garlic, minced
- 2 large mushrooms, finely diced - 1 1/2 cups (optional) 1 pound ground sirloin
- 3/4 cup uncooked long grain rice (brown or white)
- 1/4 cup chopped parsley
- 1 cup Pomi strained tomatoes or canned tomato puree
- 1 1/2 teaspoons salt
- pepper to taste
- 3/4 cup liquid (beef stock, cabbage water, or combine with some leftover tomato for 3/4 cup)