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Recipes
Chocolate Revel Bars
By gstark
1. Set aside 2 tablespoons of the butter or margarine
- 1 cup butter or margarine
- 2 cups packed brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3 cups quick-cooking rolled oats
- 1 14-ounce can (1-1/4 cups) sweetened condensed milk
- 1 12-ounce package (2 cups) semisweet chocolate pieces
- 1 cup chopped walnuts
- 2 teaspoons vanilla
BACON WRAPPED GREEN BEANS
By gstark
Preheat oven to 400 degrees F
- 1 pound fresh green beans
- 10-12 slices of thick-cut bacon *I used regular bacon
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 2 cloves of garlic, minced *I only used one
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Grilled Chipotle Shrimp Recipe
By gstark
In a small saucepan, bring the brown sugar, chipotles, adobo sauce, garlic, water, lime juice, oil and salt to a bo...
- CILANTRO CREAM SAUCE:
- 1/4 cup packed brown sugar
- 2 chipotle peppers in adobo sauce, chopped plus 1/4 cup adobo sauce
- 6 garlic cloves, minced
- 2 tablespoons water
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 2 pounds uncooked large shrimp, peeled and deveined
- 1 cup sour cream
- 1/3 cup minced fresh cilantro
- 2 garlic cloves, minced
- 1-1/2 teaspoons grated lime peel
- 1/4 teaspoon salt
- 1/4 teaspoon minced fresh mint
Ham and Cheese Breakfast Casserole
By gstark
Grease an 8-inch square baking dish (or another 1 1/2 quart to 2-quart baking dish) and spread the cubed challah in...
- 4 cups (loosely packed) day-old challah or other egg-enriched bread, cut into 3/4-inch cubes
- 2 tablespoons olive oil, divided
- 1 medium onion, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 pound pancetta (thickly sliced), diced
- 6 eggs
- 1 1/2 cups whole milk
- 1/2 teaspoon dry mustard
- 1/4 teaspoon freshly grated nutmeg
- 2 teaspoons fresh thyme leaves
- Salt and freshly ground black pepper
- 1 cup grated Gruyère cheese, from about 4 ounces
Cranberry Blondies w/Cream Cheese Frosting
By gstark
Instructions Line 13x9" baking pan with parchment paper, extending up over ends of pan
- Blondies
- Parchment paper
- 3/4 cup melted butter
- 2 eggs
- 4 tsp. vanilla
- 1 1/2 cups flour
- 1 1/2 cups golden brown sugar
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup white chocolate chips
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries, chopped
- 1 tbsp. orange zest
- Cream Cheese Frosting
- 3 oz. cream cheese, softened
- 2 tbsp. butter, softened
- 1 tsp. milk
- 1/2 tsp. vanilla
- 2 cups powdered sugar
Croissant French Toast
By gstark
Melt butter in large Saute pan over med-low heat
- 1 stick butter
- 1/4 cup sugar
- 2 apples, peeled and cut into slices
- 1/3 cup maple syrup
- 2 cups milk
- 3 eggs
- 3/4 tsp cinnamon
- 4 Croissants
- Confectioners sugar
Soda Cracker Pie
By gstark
Preheat oven to 325 degrees F (165 degrees C)
- 3 egg whites
- 1 cup white sugar
- 1/2 teaspoon baking powder
- 20 soda crackers, finely crushed
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
Ice Cream Cheesecake
By gstark
Let ice cream soften 30 minutes Mix graham crackers, butter and 1/4 c sugar Press mixture in bottom and partly up s...
- 2 containers strawberry ice cream
- 1 1/2 cups graham cracker crumbs
- 6 tbsp melted butter
- 1/4 c + 2 tbsp sugar
- 1 6" store bought cheesecake
- 1 pint strawberries
- Juice 1/2 lemon
Marinated Velveted Chicken for Stir-Fry
By gstark
Directions 1. Combine the soy sauce, sherry, and water in a medium bowl; add the chicken and stir to break up the...
- 1/4 cup soy sauce
- 1/4 cup dry sherry
- 1 cup water
- 1 pound boneless, skinless chicken breast, sliced into 1/4 inch strips
- 2 tablespoons toasted sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
Chile Verde Con Cerdo (Green Chili with PorK)
By gstark
Stokes Green Chile Sauce - Walmart Pork Ranchero Green Chili Sauce
- 2 -3 lbs pork roast (pre-diced pork works well for a faster preparation. Just brown with onions)
- 2 tablespoons cooking oil or 2 tablespoons lard or 2 tablespoons bacon grease
- 1 large chopped onion (not traditional) (optional)
- 1 head minced garlic (taste great, but also helps prevent heart burn)
- 6 tablespoons flour
- 1 (15 ounce) can tomatoes, drained
- 2 cups diced green chilies (I use Big Jims, roasted, peeled and frozen by the bushel every fall)
- 3 large tomatillos, husks removed and coarsely chopped (optional)
- 2 -4 teaspoons jalapenos (optional)
- 5 cups water (broth is not traditional, but I like the flavor better) or 5 cups chicken broth (broth is not traditional, but I like the flavor better)
- 2 tablespoons ground cumin (or to taste)
- 2 tablespoons ground chili powder (or to taste) (optional)
- 1 teaspoon salt