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Recipes
Shrimp Dip
By DebbieQ
The is my mother in laws recipe for Christmas's open house decadent but good served with ripple chips for dipping
- 1 C Mayonnaise
- 5 Tbsp Chili Sauce
- 1/2 Tsp grated onion
- Garlic Salt to taste
- 1 Tbsp Chopped Green Pepper
- 1 Tbsp Worcestershire Sauce
- 1 1/2 Tbsp Lemon Juice
- Pinch of Salt
- Sprinkle of Paprika
- 1 Small tin Shrimp
- 1 Cup of Whipping cream Whipped
Lemon Chicken Pita Burgers with spiced Yogurt Sauce
By DebbieQ
Combine first 6 ingredients; add 1 teaspoon rind, stirring well
- 1/2 cup chopped green onions
- 1/3 cup Italian-seasoned breadcrumbs
- 1 tablespoon Moroccan or Greek seasoning blend
- 1/2 teaspoon coarsely ground black pepper
- 2 large egg whites, lightly beaten
- 1 pound ground chicken $
- 2 teaspoons grated lemon rind, divided
- 1 tablespoon olive oil
- 1/2 cup plain low-fat yogurt $
- 1 1/2 teaspoons chopped fresh oregano
- 4 (6-inch) pitas, cut in half
- 2 cups shredded lettuce $
- 1/2 cup diced tomato $
Quincy Jones thriller ribs
By DebbieQ
This is Oprah's favorite rib recipe
- 2 * 2 teaspoons Spike seasoning
- 1 * 1 teaspoon Ac'cent seasoning (msg I would not use)
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 5 * 5 racks baby back ribs (about 5 pounds)
- 6 * 6 cloves garlic , minced
- 2 * 2 large jalapeno peppers , minced
- 2 * 2 large onions , halved and thinly sliced
- 2 * 2 green bell peppers , thinly sliced
- 2 * 2 red bell peppers , thinly sliced
- 2 * 2 yellow bell peppers , thinly sliced
Hearts of Palm & Artichoke heart salad
By DebbieQ
Combine the artichoke and hearts of palm and mix with your favourite greens
- 1 Tin Hearts of Palm
- 1 Tin Artichoke Hearts
- 4 Tbsp Raspberry Vinegar
- 1 Tbsp Dijon Mustard
- 10 Tbsp Walnut oil
- Pepper to taste
Butternut Squash and Red Pepper Soup
By DebbieQ
Roast squash, red bell peppers, tomato, onion and garlic in oven for about 20-30 minutes
- 1 lb. diced and peeled butternut squash
- 2 red bell peppers
- 1 cup chopped carrot
- 1 medium red onion
- 1 large tomato
- 1 tbsp ground coriander
- Pinch of red chili flakes
- 4 garlic cloves finely minced
- 2 tbsp olive oil
- 1 bay leaf
- 3 cups chicken or vegetable broth
- Salt and pepper
- Grated Parmesan
- Fresh parsley, chopped, to serve
Dill Pickles
By DebbieQ
Heat brine Pack Jars with garlic and dill Pour brine over dills put lids on process for 10 minutes 10 lbs of cucum
- 3 Quarts Water
- 1 Quart Vinegar
- 7/8 Cup Course pickling salt
GARBANZO BEAN SALAD
By DebbieQ
In a large bowl, combine carrots, bell pepper, tomatoes, onion, and beans
- 2 cups finely shredded carrot
- 1 1/2 cups thinly sliced bell pepper
- 1 1/2 cups chopped plum tomatoes
- 1/4 cup finely chopped red onion
- 2 cans (15 1/2-oz each) cans garbanzo beans, drained
- 12 cups salad greens
ham and cheese crecent snacks
By DebbieQ
easy appy
- 1 * 1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
- 2 * 2 tablespoons butter or margarine, softened
- 1 * 1 teaspoon prepared mustard
- 1 * 1 cup cubed cooked ham
- 1/3 * 1/3 cup chopped onion
- 1/3 * 1/3 cup chopped green bell pepper
- 4 * 4 oz. (1 cup) shredded Cheddar or American cheese
Maple Baked Salmon with Chopped Almonds
By DebbieQ
Preheat the oven to 425ºF (220ºC)
- 4 skinless salmon fillets (each fillet should be about 3 ounces or 85 grams)
- 1/2 cup (125 mL) almonds, chopped coarsely
- 1/4 cup (50 mL) maple syrup
- 1/4 cup (50 mL) orange juice
- 2 tablespoons (25 mL) fresh lemon juice
- 2 tablespoons (25 mL) light soy sauce
- 2 cloves garlic, crushed
Stuffed mushroom caps
By DebbieQ
Mushrooms stuffed with hot italian sausage
- 1/2 pound spicy sausage meat (8oz)
- 1/2 pound red pepper, diced very finely
- 1/2 yellow pepper, iced very finely
- 1/2 cup red onion, finely chopped (125ml)
- 2 tablespoons fresh basil, chopped (30ml)
- 1 tablespoon fresh chives, minced (15ml)
- 1/2 cup soft cream cheese, room temperature (125ml)
- Salt and pepper to taste
- 20 medium medium-sized button mushrooms, cleaned with stems removed
- 1 tablespoon olive oil (15ml)