HeatherS' profile page
Recipes
Beef Barley Soup
By HeatherS
In 5-quart Dutch oven melt margarine over high heat
- 2 Tbsp. margarine or butter
- 1/2 lb. stewing beef, cut into '/2-inch chunks
- 1/2 cup chopped onion
- 1 tsp. minced garlic
- 1/2 cup chopped carrot
- 1/2 cup diced turnip
- 1/2 cup diced potato
- 1/2 cup chopped tomato
- 1/2 cup sliced mushrooms
- 1/2 cup chopped cabbage
- 1 Tbsp. beef base
- 6 cups beef stock
- 1/2 cup medium pearl barley
Coconut Kisses or Potato Squares
By HeatherS
1. Boil and mash the potato
- 1 medium-sized potato
- 1 lb. icing sugar
- 1 cup shredded coconut
- 1 teaspoon vanilla
- 1 ounce (1 square) unsweetened chocolate
Claire Robinson's Dark and Spooky
By HeatherS
Refreshing and scary, this rum and lime drink is perfect for celebrating Halloween -- adult style
- Black decorating sugar, for the glass
- Juice of 1 lime, plus 1 lime wedge
- 1/4 cup dark rum
- 1/4 cup ginger beer or all-natural ginger ale
- 1 black gummy spider
Date Nut Loaf
By HeatherS
Place chopped dates in bowl; add baking soda; Pour boiling water over dates
- 1 cup chopped dates
- 1 teaspoon baking soda
- 3/4 cup boiling water
- 1 egg
- 3/4 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 1/3 cup flour (all purpose)
- 1 teaspoon baking powder
- 1/4 cup melted butter
- 3/4 cup chopped nuts
Onion Petal Dip
By HeatherS
Mix all ingredients together
- 1/2 cup regular mayonnaise
- 2 tsp ketchup
- 2 tbsp Horseradish
- 1/3 tsp paprika
- 1/4 tsp salt
- dash of oregano, black pepper and cayenne pepper
Teriyaki Meatballs
By HeatherS
Drain pineapple, reserving 1/4 cup juice; set pineapple aside
- SAUCE:
- 2 cans (8 ounces each) pineapple chunks
- 1 medium onion, finely chopped
- 1/4 cup finely chopped sweet yellow pepper
- 1/4 cup finely chopped sweet red pepper
- 1/2 cup dry bread crumbs
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 pound ground beef X Enhance the Flavor With Johnsonville Italian Sausage. Save Now >
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons vinegar
- 3/4 teaspoon garlic powder
- 1/2 teaspoon ground ginger
Cream Puffs
By HeatherS
Add butter and salt to boiling water in saucepan all at once and stir vigorously until mixture forms a ball
- 1/2 cup butter
- 1/2 cup flour
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup boiling water
Chicken in Mushroom Bearnaise Sauce
By HeatherS
In a small saucepan over medium heat, combine the minced onion, vinegar and tarragon
- 2 Tbsp. minced sweet onion
- 1 Tbsp. tarragon vinegar
- 1/4 tsp. dried leaf tarragon
- 6 Tbsp. butter
- 4 oz. mushrooms, chopped
- 1/2 cup heavy cream, divided
- 2 egg yolks, lightly beaten
- 1 tsp. lemon juice
- dash of cayenne pepper
- 3 chicken breasts, halved
- 2 Tbsp. minced onion
- 1/2 tsp. garlic salt
- 1/4 tsp. paprika
Carrot Timbales
By HeatherS
Butter 6 to 8 Pyrex custard cups or 8 to 10 small individual souffle dishes
- 1-1/2 lb carrots, peeled and trimmed (8 or 9 medium) 750 g
- 3 tbsp soft butter 50 mL
- 4 eggs 4
- 1 tsp salt 5 mL
- 1/4 tsp pepper 1 mL
- 1/4 tsp freshly grated nutmeg 1 mL
- 1/4 tsp ground ginger 1 mL
- 3/4 cup whipping cream 175 mL
- 3 tbsp chopped fresh parsley or dill 50 mL
Sugar Shack Crêpes with Ham and Eggs
By HeatherS
Chive Crepes: In bowl, whisk flour with salt
- Chive Crepes:
- 8 slices Black Forest ham
- 6 eggs
- pinch of salt
- pinch of peper
- 1 tbsp butter
- 1/3 cup maple syrup
- 2/3 cup all-purpose flour
- pinc of salt
- 2 eggs
- 3/4 cup milk
- 2 tbsp. butter, melted and cooled
- 1 tbsp. chopped chives