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SZECHWAN SHRIMP
By scottsdalejulie
NONE
- Ingredients
- 4 tablespoons water
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon honey
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground ginger
- 1 tablespoon vegetable oil
- 1/4 cup sliced green onions
- 4 cloves garlic, minced
- 12 ounces cooked shrimp, tails removed
- Directions
- 1 . In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
- 2 . Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.
Slow Cooker French Onion Soup
By scottsdalejulie
none
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- Cooker French Onion Soup
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- Ingredients:Servings:
- 14 14 14Servings Size
- Update
- 6 lbs onions, sliced
- 1/4 cup butter
- 14 cups beef stock
- 1/2 teaspoon Worcestershire sauce
- 1 bay leaf
- 1/4 teaspoon thyme
- salt and pepper
- For 2 servings
- 2 tablespoons sherry wine (optional)
- 2 slices toasted crusty bread
- 2 tablespoons grated parmesan cheese
- 1/4 cup shredded gruyere cheese
- Change Measurements: US | Metric
- Directions:
- Prep Time: 1 hr
- Total Time: 5 hrs
- 1 Over medium heat sauté the onion in butter until soft and translucent and caramel colour. Make this in 3 batches.
- 2 Place onions in slow cooker.
- 3 Deglaze cooking skillet with some of the beef stock;this is the secret to that taste.
- 4 Add to slow cooker along with the remaining beef broth (your own homemade or powdered mixed with boiling water).
- 5 Add Worcestershire sauce, thyme and bay leaf.
- 6 Cover; cook on High for 4 hours or on low for 6-8 hours.
- 7 Add salt and pepper to taste. Remove bay leaf.
- 8 Divide soup into appropriate containers.
- 9 Seal and freeze.
- 10 When ready to enjoy your French Onion Soup.
- 11 Remove from freezer and place in a microwave dish with 2 tbsp sherry; heat for 5 minutes.
- 12 Add Parmesan cheese to your onion soup bowl. Place one slice of toasted bread over the cheese. Fill bowl with soup.
- 13 Top with shredded Gruyère cheese.
- 14 Place under broiler to melt your cheese.
- 15 Tip: When adding your ingredients to the slow cooker make sure they are all hot.
- 16 Use the processor to slice your onions. I once read 'If I use my food processor just to make onion soup it will be worth the cost".
- 17 Bon Appettit!
- Read more: http://www.food.com/recipe/slow-cooker-french-onion-soup-268870#ixzz1DyQeU3Xt
Buffy's Refried Beans
By scottsdalejulie
none
- gredients
- 1/2 1/2 1/2 cup lard
- 3 3 ounce) cans 3 (15 ounce) cans pinto beans, rinsed and drained
- to to taste
- 1 1 1 cup water
- Directions
Broccoli Cheese Soup
By scottsdalejulie
none
- Ingredients Needed:
- Broccoli Cheese Soup Recipe
- This broccoli cheese soup recipe is my original creation, and it was a huge success. We all loved it, and the taste was really amazing. So if broccoli and cheese soup is what you're looking for, here it is. Yummy!
- 1 cup •1 cup heavy cream
- 1/2 cup •1/2 cup water
- 4 cups •4 cups chicken broth
- 1/2 teaspoon •1/2 teaspoon salt
- 1/4 teaspoon •1/4 teaspoon cayenne pepper
- 2 1 •2 tablespoons chopped fresh parsley or 1 TB dried parsley
- 3 cups •3 cups frozen or fresh broccoli - coarsely chopped
- 1/4 cup •1/4 cup onion - finely chopped
- 1/4 cup •1/4 cup green bell pepper - finely chopped
- 1 1/2 1/2 •1 1/2 cups shredded Cheddar cheese (overflowing)
- 5 slices •5 slices bacon (I like the thick cut)
- to medium heat add chopped onion and bell pepper to the bacon grease. Stir the onion and bell pepper around and let it cook until the onions are translucent.
- Add broth, salt, cayenne pepper, and parsley.
- to to a simmer.
- Meanwhile, steam your frozen broccoli. (Those steamer bags work great as does my Tupperware vegetable steamer.) Then fine chop about half of it.
- to to to soup and reduce heat to low.
- Add heavy cream and water and cheese. Do not boil.
- Stir over low heat just until cheese melts.
- Ladle into bowls and top with the crumbled bacon that you set aside earlier.
- Fantastic! Hope you enjoy my broccoli cheese soup recipe.
chicken Satay
By scottsdalejulie
none
- Add This Recipe To:
- 16 it! | Read 16 Reviews
- 9 9 9 Photos
- Grilled Low Carb Chicken Satay
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- Ingredients:Servings:
- 6 6 6 6Servings 6Servings Size
- Update
- 3 3 3 tablespoons smooth peanut butter
- 1/2 1/2 1/2 cup low sodium soy sauce
- 1/2 1/2 1/2 cup lime juice
- 2 2 to 2 -3 tablespoons curry powder, to taste
- 2 2 2 garlic cloves, minced
- 1 1 1 teaspoon hot pepper sauce (optional)
- 4 4 4 boneless skinless chicken breast halves, cubed
- Change Measurements: US | Metric
- 10 Time: 10 mins
- 15 Time: 15 mins
- Read more: http://www.food.com/recipe/grilled-low-carb-chicken-satay-113639#ixzz1DyOQa0np
Asian Slaw
By scottsdalejulie
none
- Ingredients:Servings:
- 8 8 8Servings Size
- Update
- For The Dressing
- 1 1/2 tablespoons minced garlic
- 2 tablespoons minced peeled fresh ginger
- 3 tablespoons soy sauce
- 3 tablespoons packed brown sugar
- 5 tablespoons creamy peanut butter
- 6 tablespoons vegetable oil
- 6 tablespoons rice vinegar
- For the Slaw
- 2 carrots, peeled,cut into matchsticks
- 1 red bell pepper, seeded,cut into matchsticks
- 1 yellow bell pepper, seeded,cut into matchsticks
- 2 cups thinly sliced red cabbage
- 5 cups thinly sliced green cabbage
- 1/2 cup chopped cilantro
- 8 green onions, cut into matchsticks
- Change Measurements: US | Metric
- Directions:
- Prep Time: 30 mins
- Total Time: 30 mins
- 1 In a small bowl, whisk together the dressing ingredients.
- 2 This can be made ahead and refrigerated for several days.
- 3 Let stand 30 minutes at room temperature before tossing the slaw.
- 4 In a large bowl, combine the slaw ingredients.
- 5 Add dressing and toss to coat.
- 6 Season and serve
- Read more: http://www.food.com/recipe/awesome-asian-slaw-61492#ixzz1DyU0MGGS
Israli Jicama Salad
By scottsdalejulie
none
- I'm addicted to this salad but tend to use cilantro instead of parsley and add wine vinegar/liquid splenda to taste:
- Originally Posted by Grace
- This came from the Chicago Sun-Times and I love it! It's like tabouli without the wheat. Very very refreshing for summer.
- Israeli Salad with Jicama
- 1-2 cucumbers peeled, seeds scraped out and small diced
- 3-4 small tomatoes, seeded and small diced
- 1/2 cup chopped onions
- 2 cups diced peeled jicama
- 1/2 cup chopped parsley
- 2 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- salt and freshly ground pepper
- This keeps well for several days in the refrigerator.
Olive Gardens Italian Dressing
By scottsdalejulie
none
- Olive Garden House Dressing--
- 8 ounces Paul Newman's Vinegar and Oil Dressing
- 1 clove garlic, peeled and minced
- 1/2 teaspoon Dried basil
- 1/2 teaspoon Dried oregano
- 3 packages Sweet and Low -- or
- 1 tablespoon Sugar
- Put ingredients into the bottle of dressing and shake well. Refrigerate 24
- hours before using.
Easter Ham
By scottsdalejulie
none
- IngredientsSavings in Scottsdale, AZ 85250 Change Zip
- 1 fully cooked bone-in ham (6 to 8 pounds)
- Whole cloves
- 1-1/4 cups orange soda
- 1-1/4 cups orange marmalade
- 1/2 cup packed brown sugar
- 1/4 cup Dijon mustard
- Directions
- Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in the center of each diamond. Loosely cover ham with foil. Bake at 325° for 1-1/2 hours.
- In a small saucepan, combine the soda, marmalade and brown sugar. Bring to a boil; cook until liquid is reduced by half, about 15 minutes. Stir in mustard.
- Brush ham with some of the glaze; bake 20-30 minutes longer or until a thermometer reads 140°, basting occasionally with remaining glaze. Let stand 10 minutes before slicing.
- Slice and cube 2 cups ham; save for Ham & Noodle Bake (recipe also in Recipe Finder). Slice and serve remaining ham. Yield: 9 servings plus leftovers.
Mongolian Beef
By scottsdalejulie
none
- Ingredients
- 1 1 1 teaspoon sesame seeds
- 1 1 1 tablespoon soy sauce
- 1 1 1 tablespoon cornstarch
- 2 2 2 cloves garlic, minced
- 1 1 1 pound beef round steak, cut into thin strips
- 3/4 3/4 3/4 cup water
- 2 2 2 tablespoons soy sauce
- 2 1/2 2 1/2 1/2 teaspoons cornstarch
- 1/2 1/2 1/2 teaspoon white sugar
- 1 1 1 teaspoon red pepper flakes
- 2 2 2 tablespoons vegetable oil, divided
- 2 2 2 carrots, thinly sliced
- 1 1 2 bunch green onions, cut into 2 inch pieces
- Directions
- 1 1.In 1 to dry skillet over medium heat, toast sesame seeds for 1 to2 minutes, or until the seeds begin to turn golden brown; set aside.
- 2 2.In 1 1 10 bowl, mix together 1 tablespoon soy sauce, 1 tablespoon cornstarch, and minced garlic. Stir in beef strips. Let stand for at least 10 minutes.
- 3 3.In 2 2 1/2 small bowl, mix together water, 2 tablespoons soy sauce, 2 1/2 teaspoons cornstarch, sugar, sesame seeds, and red pepper flakes; set aside.