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Recipes
Sweet and Sour Baked Beans
By LadyRev-2
In a large skillet, cook bacon over medium heat until crisp
- bacon strips, diced
- 2 medium onions, halved and thinly sliced
- 1 cup packed brown sugar
- 1/2 cup cider vinegar
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/2 teaspoon garlic powder
- 1 (28 ounce) can baked beans, undrained
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (15.5 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can lima beans, rinsed and drained
- 1 (15.5 ounce) can black-eyed peas, rinsed and drained
The Lady's Chicken Noodle Soup
By LadyRev-2
A Paula Deen recipe
- Stock:
- 1 (2 1/2 to 3-pound) fryer chicken, cut up
- 3 1/2 quarts water
- 1 onion, peeled and diced
- 1 1/2 to 2 teaspoons Italian seasoning
- 1 teaspoon lemon-pepper seasoning
- 3 cloves garlic, minced
- 4 bay leaves
- 3 chicken bouillon cubes
- Kosher salt and freshly ground black pepper
- Soup:
- 2 cups sliced carrots
- 2 cups sliced celery, with leafy green tops
- 2 1/2 cups uncooked egg noodles
- 1 cup sliced mushrooms
- 3 tablespoons chopped fresh parsley leaves
- 1/3 cup cooking sherry
- 2 teaspoons chopped fresh rosemary leaves
- 1 cup grated Parmesan, optional
- 3/4 cup heavy cream, optional
- Seasoning salt
- Freshly ground black pepper
- Crusty French bread, for serving
Roasted Green Chiles with vinaigrette
By LadyRev-2
Strips of roasted green chiles, lightly dressed in olive oil, vinegar, and salt
- Several green chiles such as Anaheims, Hatch, poblanos, or jalapeños. They should have thick flesh and sturdy peels (not a thin skinned pepper like a padron).
- Olive oil
- Cider or red wine vinegar
- Kosher salt
Lemon Spaghetti
By LadyRev-2
Cook the pasta in large pot of boili8ng, salted water until tender but still firm to the bite, stirring occasionall...
- 1 pound spaghetti
- 1/2 cup olive oil
- 2/3 cup grated Parmesan
- 1/2 cup lemon juice (about 3 lemons)
- Salt and freshly ground black pepper
- 1 tablespoon lemon zest
- 1/3 cup chopped fresh basil leaves
Settler Beans
By LadyRev-2
Brown hamburger, onion, and bacon
- 1 lb. hamburger meat
- 1 sm. onion, chopped
- 6 slices bacon
- 1 16-oz. can pork & beans
- 1 16-oz. can butter beans, drained
- 1 16-oz. can kidney beans, drained
- 2/3 C. brown sugar
- 1/4 C. molasses
- 1/2 C. catsup
- 2 tsp. prepared mustard
Tex-Mex Tortilla Soup
By LadyRev-2
Cut chicken into bite-size pieces; set aside
- 1 1/4 pounds skinless, boneless chicken thighs or breast halves
- 3 14-ounce cans reduced-sodium chicken broth
- 1 14 1/2-ounce can diced tomatoes, undrained
- 1/2 cup chopped onion (1 medium)
- 1/4 cup chopped green sweet pepper
- 1 to 2 tsps. chili powder
- 1/2 tsp. ground cumin
- 1/8 tsp. black pepper
- 1 cup frozen loose-pack whole kernel corn
- 3 cups tortilla chips, coarsely crushed
- 1 cup shredded Monterey Jack cheese (4 ounces)
- 1 avocado, seeded, peeled, and cut into chunks (optional)
- .
Easter Egg Cakes
By LadyRev-2
These desserts are made from pound cake shaped to resemble an egg white, then scooped out and filled with a lemon-c...
- 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans
- 3/4 cup all-purpose flour, plus more for pan
- 1/2 cup plus 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- Grated zest of 1/2 lemon
- 3 large eggs, room temperature
- 3/4 teaspoon baking powder
- • 1/4 teaspoon salt
- • Colored Butter Glaze for Easter Egg Cakes
- • 3 tablespoons confectioners' sugar
- • 1/2 cup Lemon Curd
- • 7 cups assorted fresh fruit, like strawberries, blueberries, blackberries, raspberries, peaches, apricots, and cherries, cut into bite-size pieces
- • 3 tablespoons Grand Marnier
- • 24 fresh mint leaves, for garnish
- Colored Butter Glaze for Easter Egg Cakes
- • 2 tablespoons plus 2 teaspoons milk
- • Food coloring
- • 2 cups sifted confectioner's sugar
- • 8 tablespoons (1 stick) unsalted butter
- Lemon Curd
- • 3 large egg yolks, strained
- • Zest of 1/2 lemon
- • 1/4 cup lemon juice
- • 6 tablespoons sugar
- • 4 tablespoons unsalted butter, cold, cut into pieces
Tomato Soup
By LadyRev-2
This was a recipe prepared by Patricia Heaton on her Food Network show
- 2 tablespoons unsalted butter
- 1/2 medium onion, chopped
- 1 clove garlic, finely chopped
- 1 teaspoon fresh thyme leaves, chopped
- One 28-ounce can crushed tomatoes
- One 15-ounce can diced fire-roasted tomatoes
- 1 1/2 cups chicken stock
- 1/4 cup heavy cream
- Pinch of freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 2 tablespoon finely chopped fresh chives
Parslied Potatoes
By LadyRev-2
Peel s strip of skin from around the middle of each potato (use vegetable peeler), place potato in cold water, set ...
- 1 1/2 # small new red potatoes, scrubbed
- 1 Tbsp vegeytable oil
- 1 medium onion, chopped
- 1 small clove garlic, crushed
- 1 cup chicken broth
- 1 cup chopped fresh parsley divided
- 1/2 tsp pepper
Oven "Fried" Fish Nuggets
By LadyRev-2
In a shallow bowl, combine the bread crumbs, cornflakes, Parmesan cheese, salt and pepper
- 1/3 cup seasoned bread crumbs
- 1/3 cup crushed cornflakes
- 3 tablespoons grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 pounds cod fillets, cut into 1-inch cubes
- Butter-flavored cooking spray