Bdeedman's profile page
Recipes
Croissant breakfast casserole
By bdeedman
CAn add ham or crab
- 4 plain croissants
- 1 tablespoon butter
- 2 cups sliced fresh mushrooms
- 1/4 cup sliced green onion
- 4 eggs
- 1 cup milk
- 1 cup shredded swiss cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese
Sugar Cookies
By bdeedman
Marilyn's Favorite
- 4 sticks margerine
- 1/2 C sugar
- 2 C powdered sugar
- 2 eggs
- 2 tsp vanilla
- 5 C +2TBS flour
- 2 tsp baking soda
- 2 tsp cream of tartar
Omi's Spice Cake
By bdeedman
Add wet ingredients to dry
- Dry:
- 2 cups flour
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 3/4 tsp. baking powder
- 3/4 tsp. salt
- 3/4 tsp ground clove
- 3/4 tsp cinnamon
- 3/4 tsp nutmeg
- wet:
- 3/4 cup brown sugar
- 3/4 cup vegetable oil
- 1 cup sour milk (milk with lemon juice)
- 3 medium eggs
Marinated Kalamata Olives
By bdeedman
Combine all ingredients together, preferably in a glass container/bowl
- 250 g (8 oz) whole Greek Kalamata olives
- 2 cloves of garlic, unpeeled, slightly "smashed" with the flat of a heavy kitchen knife
- 1/4 medium red onion, thinly sliced
- peel of 1/2 small orange (try to get as less of the white pit as possible)
- spring of fresh thyme (or rosemary)
- 1 tablespoon Balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 bay leaf
- sliced fresh mild red chili (optional)
Last Minute Lasagna
By bdeedman
1. Heat oven to 350° F
- 1 * 1 26-ounce jar pasta sauce
- 2 * 2 30-ounce bags frozen large cheese ravioli, unthawed
- 1 * 1 10-ounce box frozen chopped spinach, thawed and squeezed of excess water
- 1 * 1 8-ounce bag shredded mozzarella
- 1/2 * 1/2 cup grated Parmesan
Chicken and Cashews in Lettuce Cups
By bdeedman
1. Combine the soy sauce and honey in a small bowl; set aside
- 3 * 3 tablespoons low-sodium soy sauce
- 3 * 3 tablespoons honey
- 2 * 2 tablespoons canola oil
- 1 1/2 * 1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
- * pepper
- 2 * 2 cloves garlic, finely chopped
- 1 * 1 tablespoon grated ginger
- 1 * 1 bunch scallions, trimmed and sliced
- 1 * 1 8-ounce can sliced water chestnuts, drained
- 1/4 * 1/4 cup roasted unsalted cashews
- 1 * 1 small head Boston or Bibb lettuce, leaves separated
Seared Scallops with Snow Peas and Orange
By bdeedman
Real Simple light supper
- 1 cup couscous
- 2 teaspoons plus 1 tablespoon olive oil
- 16 sea scallops (about 1 1/2 pounds)
- kosher salt and black pepper
- 1 orange
- 3/4 pound snow peas, halved lengthwise
Thai Coconut Soup
By bdeedman
Serve over rice
- 1 tablespoon vegetable oil
- 2 tablespoons grated fresh ginger
- 1 stalk lemon grass, minced
- 2 teaspoons red curry paste
- 4 cups chicken broth
- 3 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 3 (13.5 ounce) cans coconut milk
- 1/2 pound fresh shiitake mushrooms, sliced
- 1 pound medium shrimp - peeled and deveined
- 2 tablespoons fresh lime juice
- salt to taste
- 1/4 cup chopped fresh cilantro
Chex Mix Seven Layer Bars
By bdeedman
1 In large microwavable bowl, mix cereals and nuts
- 2 cups Wheat Chex™ cereal
- 2 cups Corn Chex™ cereal
- 2 cups Honey Nut Chex™ cereal
- 1 cup walnut halves
- 1 tablespoon butter
- 1/4 cup chocolate hazelnut spread
- 1/4 cup sweetened condensed milk
- 2 tablespoons corn syrup
- 1/2 cup shredded coconut
- 1/3 cup butterscotch chips
- 1/3 cup semisweet chocolate chips
Frogmore Stew
By bdeedman
Recipe can be adjusted to serve any number
- 6 quarts water
- 3/4 cup Old Bay Seasoning TM
- 2 pounds new red potatoes
- 2 pounds hot smoked sausage links, cut into 2 inch pieces
- 12 ears corn - husked, cleaned and quartered
- 4 pounds large fresh shrimp, unpeeled