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Recipes
Rice
By Karins_Cookin
Add all ingredients and bring water to a boil
- 2 cups Boiling Water
- 1 tsp Salt
- 1 cup Rice
Pioneer Woman's- Basic Pizza Crust
By Karins_Cookin
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water
- 1 teaspoon Instant Or Active Dry Yeast
- 1 -½ cup Warm Water
- 4 cups All-purpose Flour
- 1 teaspoon Kosher Salt
- ⅓ cups Olive Oil
Basil Tomato Rolls
By Karins_Cookin
Take advantage of ripe garden tomatoes with these savory Basil and Tomato Rolls
- 18 Rhodes™ Dinner Rolls, thawed and risen
- 5 tablespoons fresh, chopped basil
- 1 1/2 cups shredded fresh Parmesan cheese
- 1/2 cup olive oil
- 2 teaspoons coarsely ground pepper, divided
- 4 medium tomatoes, chopped & seeded
- 1/4 teaspoon sugar
Tomato-Mozzarella Pizza
By Karins_Cookin
Pancetta is Italian cured bacon
- Yield: 6 servings (serving size: 1 wedge)
- Ingredients
- 1 (11-ounce) can refrigerated French bread dough
- 2 tablespoons yellow cornmeal
- Cooking spray
- 1 1/2 pounds plum tomatoes, thinly sliced
- 1 garlic clove, minced
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
- 1/4 teaspoon black pepper
- 2 ounces pancetta
- 1/4 cup thinly sliced fresh basil
Licorice Caramels
By Karins_Cookin
Put all ingredients in heavy sauce pan
- Add later:
- 1 c. Eagle brand milk
- 2 c. sugar
- 1 c. butter
- 1 1/2 c. Karo syrup
- 1/4 tsp. salt
- 1 tsp. licorice oil
- 1 tsp. black paste coloring
Hoisin Sauce
By Karins_Cookin
Combine all ingredients together
- 4 TBSP Soy Sauce
- 2 TBSP Peanut Butter
- 1 TBSP Honey
- 2 tsp Vinegar
- 1/8 tsp Garlic Powder
- 2 tsp Sesame Oil
- 20 drops Hot Sauce
- 1/8 tsp Black Pepper
Reindeer Cookies
By Karins_Cookin
1. Heat oven to 350°F. In large bowl, break up cookie dough; work flour into dough until well blended
- 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
- 1/4 cup all-purpose flour
- 1 cup vanilla ready-to-spread frosting
- 64 small pretzel twists
- 64 semisweet chocolate chips (about 1/4 cup)
- 16 gumdrops, cut in half
Bulk Taco Seasoning Mix
By Karins_Cookin
Prep Time: 10 mins Total Time: 10 mins 1
- 1/4 cup dried onions, minced
- 1/4 cup chili powder
- 1 tablespoon salt (I decreased the salt from 3 Tablespoons to 1 Tablespoon)
- 4 teaspoons cornstarch
- 1 tablespoon dried garlic, minced
- 1 tablespoon cumin, ground
- 1 tablespoon red pepper flakes, crushed (optional)
- 2 teaspoons beef bouillon granules
- 1 1/2 teaspoons dried oregano
No-Buns-About-It Chili Dog Chili
By Karins_Cookin
Roughly chop the stewed tomatoes, reserving all juice
- Two 14.5-oz. cans stewed tomatoes (Mexican-style, if available), not drained
- 2 green bell peppers, chopped
- 1 large onion, chopped
- 1 large tomato, chopped
- 7 hot dogs with about 40 calories and 1g fat each (like Hebrew National 97% Fat Free Beef Franks), chopped
- One 15-oz. can red kidney beans, drained and rinsed
- 1 1/2 tbsp. yellow mustard
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/8 tsp. garlic powder
- Optional: salt, black pepper, cayenne pepper
- Optional topping: shredded fat-free cheddar cheese
Ice Cream Sandwich Dessert
By Karins_Cookin
Arrange 14 ice cream sandwiches in an ungreased 13-in
- 17 miniature ice cream sandwiches, divided
- 1 jar (12 ounces) caramel ice cream topping
- 1 carton (12 ounces) frozen whipped topping, thawed
- 1/4 cup chocolate syrup
- 2 Symphony candy bars with almonds and toffee (4-1/4 ounces each), chopped