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Recipes
Almond Cherry Bars
By oakleyj
In large bowl, cream together butter and sugar until light and fluffy
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1/2 tsp almond extract
- 2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 cups chocolate chips
- 1 cup maraschino cherries, coarsly chopped
- 1/2 cup slivered almonds
- 1/2 cup shredded coconut
Mexican Fondue
By oakleyj
1. In a medium saucepan cook chorizo over medium heat until browned
- 4 ounces uncooked chorizo sausage, casing removed
- 1/2 cup finely chopped yellow onion
- 1 to 3 teaspoons minced canned chipotle peppers in adobo sauce
- 1 clove garlic, minced
- 1 cup Lager beer or chicken broth
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces Mexican melting cheese, such as queso asadero or Chihuahua,* shredded or crumbled
- 1 tablespoon cornstarch
- Dippers, such as tortilla chips, cooked chicken chunks, toasted French bread cubes,** and assorted vegetable chunks (sweet peppers, zucchini, yellow squash, broccoli, and cherry tomatoes)
Thai Basil Beef (Pad Gra Prow)
By oakleyj
Heat your wok over high heat, and add the oil
- 2 tablespoons oil
- 12 oz. beef, sliced thinly against the grain and mixed with 1 teaspoon oil and 2 teaspoons cornstarch
- 5 cloves garlic, chopped
- 1/2 of a red bell pepper, sliced thinly
- 1 small onion, thinly sliced
- 2 teaspoons soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon oyster sauce
- 1 tablespoon fish sauce
- 1/2 teaspoon sugar
- 1 cup Thai basil leaves, packed
- Cilantro, to garnish
Fiesta Dip
By oakleyj
In 6 cup casserole, combine cheeses, tomatoes, peppers, onion, and garlic
- 1 lb Velvetta, shredded
- 1/2 lb old Cheddar, shredded
- 4 large tomatoes, seeded and chopped
- 1 can (4 oz) jalapeno peppers, drained and chopped
- 1 onion, finely chopped
- 4 cloves garlic, minced
Pastry for Single-Crust Pie
By oakleyj
Stir together flour and salt
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup shortening
- 4 - 5 tablespoons cold water
SWEET AND SOUR LEFTOVER ROAST
By oakleyj
Heat heavy frying pan. Add oil, crushed garlic, meat and onions
- 1-2 c. cold beef or pork
- 2 onions, sliced lengthwise
- 1 clove garlic
- Oil
- 1 tbsp. cornstarch
- 1 c. water
- 1 tbsp. vinegar
- 2 tbsp. soy sauce
- 2 tbsp. brown sugar
- 1-2 green peppers
- 1 tsp. Accent
Brown Sugar Fudge for Dummies
By oakleyj
Put sugar, margarine and milk in saucepan
- 1 cup brown sugar
- 1/2 cup margarine
- 2 Tbsp milk
- 1 tsp vanilla
- 2 cups icing sugar
Macaroon Kiss Cookies
By oakleyj
Step 1: In a medium bowl, sift flour, baking powder and salt
- 2 1/2 cups All purpose flour
- 1 Tablespoon plus 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 2/3 cups butter, softened
- 6 oz. cream cheese, softened
- 1 1/2 cups granulated sugar
- 2 egg yolks
- 1 Tablespoon plus 1 teaspoon Vanilla extract
- 1 Tablespoon plus 1 teaspoon juice from a fresh orange
- 10 cups sweetened flaked coconut, divided in to 6 cup and 4 cup portions
- 1 bag Hershey Kisses (48 pieces)
Spicy Beef-Noodle Bowl
By oakleyj
No complicated sauce required for this delicious Asian-inspired dish -- just pick up a bottle of peanut sauce from ...
- 1 1
- lb. boneless beef sirloin steak, cut in thin strips
- 1 1
- Tbsp. cooking oil
- 2 2
- 14-oz. cans reduced sodium beef broth
- 1/3 1/3
- cup bottled peanut sauce
- 1-1/2 1-1/2
- cups medium egg noodles (3 oz.)
- 2 2
- cups broccoli florets
- 1/4 1/4
- cup bias-sliced green onions (optional)
Nova Scotia Crab Cakes
By oakleyj
1) Heat 2 tablespoons oil in a skillet over high heat
- 2 tablespoons olive oil
- 6 green onions, chopped
- 3/8 cup olive oil
- 16 ozs Nova Scotia crabmeat (Louisbourg Seafoods Ltd.), drained
- 1 egg
- 1 Tablespoon mayonnaise
- 1 Teaspoon dry mustard
- 8 ounces soda crackers, crushed
- 1/2 Teaspoon ground cayenne pepper
- 1 Teaspoon garlic powder
- salt to taste
- ground black pepper to taste
- 1 cup panko (Japanese bread crumbs) or regular dry bread crumbs
- Wasabi Cream for Nova Scotia Crab Cakes
- 1 cup sour cream
- 2 Tablespoons Wasabi powder
- Salt and pepper to taste
- 2 Tablespoons grainy mustard
- Wakame Salad for Crab Cakes
- 250 g dried Acadian Seaplants Hana-Tsunomata (Seaweed)
- 1/4 cup sweet chilisauce
- 2 Tablespoons Mirin
- 4 Tablespoons Sesame Oil
- 1 lime, juiced
- Salt and Pepper