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Recipes
Lobster Salad with Grapefruit, Avocado, Hearts of Palm
By LadyRev-2
Fill a large bowl with ice and water; set aside
- 4 lobsters, 1 1/4 pounds each
- 2 ruby-red or pink grapefruits
- 1 tablespoon finely minced shallots
- 1 1/4 teaspoons Dijon mustard
- 2 tablespoons white-wine vinegar
- 1 tablespoon chopped fresh lemon basil or regular basil, plus leaves for garnish
- Coarse salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 2 avocados, peeled and pitted
- 4 hearts of palm, cut in 1/2-inch-thick rounds
- 1 large head Boston lettuce (8 ounces), well washed and dried
Zucchini Bread - Another Recipe
By LadyRev-2
Move oven rack to low position so that tops of pans will be in center of oven
- 3 cups shredded zucchini (2 to 3 medium)
- 1 2/3 cups sugar
- 2/3 cup vegetable oil
- 2 teaspoons vanilla
- 4 eggs
- 3 cups Gold Medal® all-purpose or whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 1/2 cup coarsely chopped nuts
- 1/2 cup raisins, if desired
Pork Chops and Pineapple Pie
By LadyRev-2
For each serving, lay a pork chop on a large square of heavy-duty aluminum foil
- Pork Chop and Pineapple Pie
- 1 boneless pork chop per person
- 1 slice red onion per person
- 1 slice green bell pepper per person
- 2 canned pineapple slices per person
- 1 tablespoon teriyaki sauce per person
- 1 tablespoon margarine or butter per person
- Salt and pepper
Crockpot Swiss Steak
By LadyRev-2
Add half a can of Campbell's soup to bottom of crockpot
- 1 round steak, cut up in serving size pieces
- salt and pepper
- 2 cans Campbell's cream of mushroom soup
- 1 onion, sliced to taste (or Lipton's onion soup mix can be used)
- 1/4 C. milk
- 1 Tbs. Kitchen Bouquet or Gravy Master for coloring, or to taste
Jicama, Carrot Orange-Chipotle Slaw
By LadyRev-2
Whisk the marmalade with orange juice, chipotle sauce, vinegar and oil
- • 1/4 cup orange marmalade
- • 1 orange, zested and juiced
- • 2 tablespoons adobo sauce from canned chipotle in adobo (pop the chipotles in plastic baggie and freeze for later use)
- • 1/3 cup white wine vinegar
- • 1/3 cup canola oil
- • 1 pound jicama root, peeled
- • 2 cups shredded carrots
- • 1/4 cup freshly chopped cilantro leaves
Beef Burrito Casserole
By LadyRev-2
Preheat oven to 350 degrees
- 1 lb. ground beef
- 1 sm. onion, diced
- salt
- pepper
- garlic salt
- 1 pkg. dry taco mix
- 1 small can tomato sauce
- 2 16 oz. jars salsa
- 3 C. taco cheese, shredded
- 2 cans refried beans
- 6 large flour tortillas
- black olives, sliced
Baked Brie
By LadyRev-2
In a medium bowl, combine pecans and sugar, using your fingertips to thoroughly mix; set aside
- 1 cup pecan halves
- 3/4 cup packed dark-brown sugar
- All-purpose flour, for dusting
- 2 standard packages (17 1/4 ounces) frozen puff pastry, thawed
- 1 wheel (2.2 pounds) Brie
- 1 large egg yolk
- 2 tablespoons heavy cream
Best Tomato Soup Ever
By LadyRev-2
From Ree Drummond, The Pioneer Woman
- 1 medium white or yellow onion
- 6 tablespoons (3/4 stick) butter
- Two 14.5-ounce cans diced tomatoes
- One 46-ounce bottle or can tomato juice
- 3 to 6 tablespoons sugar
- 1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
- Freshly ground black pepper
- 1 cup sherry, optional
- 1 1/2 cups heavy cream
- 1/4 cup chopped fresh basil
- 1/4 cup chopped flat-leaf parsley
Pumpkin Squares
By LadyRev-2
Heat oven to 325 degrees Mix all ingredients (except icing) together
- 2 cups sugar
- 1 cup oil
- 4 eggs, beaten
- 1 - 1# can pumpokin
- 2 cups flour, LESS 2 Tbsp
- 1 tsp soda
- 1/2 tsp salt
- 2 tsps baking powder
- 1 tsp cinnamon
- Icing
- 1 pkg 3 oz size cream cheese
- 6 Tbsp butter or margarine
- 1 tsp vanilla
- 1 1/2 cups powdered sugar
Chop Suey (Chow Mein)
By LadyRev-2
This was mom's recipe. She used to fix it when we were kids
- For Flavoring and Thickening:
- o ¼ cup butter or shortening
- o ¾ # lean pork, veal or beef, cut into thin strips (you can mix any or all of the three meats) - this is about 1 ½ cups. You can be flexible and use a little more.
- o 1 cup onions, cut fine
- o 2 tsp salt
- o 1/8 tsp pepper
- o 2 cups celery, cut finely
- ¾ cup hot water
- 1 can bean sprouts, drained or 1 can mixed La Choy vegetables drained.
- o 1/3 cup cold water
- o 2 Tbsp cornstarch
- o 2 tsp La Choy soy sauce
- o 1 tsp sugar
- o (add 1 Tbsp La Choy brown sauce for chop suey)