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Recipes
Streusel Coffee Cake
By LadyRev-2
Preheat Oven 375° Stir together the 1 ½ cups flour, granulated sugar, baking powder and salt
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsps baking powder
- 1/2 tsp salt
- 1 beaten egg
- 1/2 cup milk
- 1/4 cup cooking oil
- 1/2 cup raisins
- 1/2 cup chopped nuts
- 1/4 cup packed brown sugar
- 1 Tbsp all-purpose flour
- 1 Tbsp butter or margarine, softened
- 1 tsp ground cinnamon
Pasta Sauce
By LadyRev-2
This is a recipe from Chef Dad, a local television chef
- 28 oz. whole peeled tomatoes (hand crushed with juices)
- 28 oz. tomato sauce
- 28 oz. crushed tomato
- 1 Tbsp. salt
- 1 Tbsp. garlic salt
- 1 Tbsp. basil flakes
- 1 tsp. black pepper
- 1 tsp. sugar
- 2 Tbsp. olive oil
- 1 cup mushrooms, diced
- 1 cup bell pepper, diced
- 1 cup onion, diced
- Salt and pepper to taste
- 1 lb. ground beef (optional)
Fudge, Butterscotch Cream
By LadyRev-2
Combine sugar, butter, milk and marshmallow cream in a large saucepan
- 1 1/2 cups granulated sugar
- 1/2 cup (1 stick) butter or margarine
- 1 small can Pet milk
- 1 (7 ounce) jar Marshmallow Crème
- 1 (12 ounce) package butterscotch chips
- 1 teaspoon vanilla extract
- 1 cup chopped nuts
Pulled Pork with Root Beer Sauce
By LadyRev-2
Trim fat from meat. If necessary, cut roast to fit into a 31/2-to 5-quart crockery cooker
- For sauce:
- 1- 2 1/2 to 3-pound pork sirloin roast
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon cooking oil
- 2 medium onions, cut into thin wedges
- 1 cup root beer*
- 2 tablespoons minced garlic
- 3 cups root beer (two 12-ounce cans or bottles)
- 1 cup bottled chili sauce
- 1/4 teaspoon root beer concentrate (optional)
- Several dashes bottled hot pepper sauce (optional)
- 8 to 10 hamburger buns, split (and toasted, if desired)
- Lettuce leaves (optional)
- Tomato slices (optional)
Rhubarb Buttermilk Streusel Cake
By LadyRev-2
1.Preheat the oven to 350 degrees F
- For the streusel topping:
- 1/4 cup unsalted butter, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 1/2 cups rhubarb, diced
- 1/4 cup butter, melted
- 1/2 cup flour
- 1/2 cup sugar
Sangria
By LadyRev-2
This has been a family Christmas favorite for many years
- 1 whole orange
- 1 whole lemon
- 1 whole apple
- 1 whole lime
- 1/4 cup bar sugar
- 4 oz plain brandy
- 4 oz. Cointreau
- 4 oz Spease apple brandy (or Apple Jack)
- Quart size (or thereabouts) of red burgundy
Bacon Wrapped Scallops
By LadyRev-2
About 45 minutes before serving Rinse scallops with running cold water; pat dry with paper towels
- 24 large sea scallops (about 2 pounds)
- 12 slices bacon
- salt
- seasoned pepper
- 1 pound green beans
- 3 Tbsp sliced blanched almonds
- 2 Tbsp butter or margarine
- 1/2 cup water
- Sprouts or watercress for garnish
Cordon Bleu
By LadyRev-2
Dip chicken breast in milk, then in butter, eggs and fine crumbs
- 1 boneless chicken breast
- 1 thick slice Monterey Jack Cheese
- 1 slice baked ham
- 1 egg
- Fine cracker crumbs
- Milk salt, pepper
- 1 Tbsp butter
Chicken Breasts with Artichoke Hearts
By LadyRev-2
Preheat oven to 350 degree (note you will lower temp later) Season chicken with salt and pepper, then brown chic...
- Chicken Breasts, boned and skinned
- Salt, pepper
- 6 Tblsp butter or margarine
- 1 Tblsp arrowroot or 2 Tblsp flour
- 3/4 cup chicken broth
- 1/2 cup white or rose wine
- 1/4 cup sliced green onions, including tops
- 1/2 cup sliced fresh mushrooms
- 1 9-oz package frozen artichoke hearts, cooked according to directions and drained
Endive, Pear and Roquefort Salad
By LadyRev-2
This recipe originally called for making the dressing
- 4 to 6 heads of Belgian endive
- 1 1/2 tablespoons Champagne vinegar or white wine vinegar
- 3/4 teaspoon Dijon mustard
- *1 egg yolk, at room temperature
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 tablespoons good olive oil
- 2 ripe Bartlett pears, halved, cored, and sliced
- 1/4 pound good Roquefort cheese
- 1/2 cup toasted walnut halves