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Caramel Sauce

Caramel Sauce

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PREPARATION: Mix sugar with flour in saucepan; blend well

  • INGREDIENTS:
  • 1 1/2 cups brown sugar, packed
  • 4 tablespoons flour
  • 1 cup boiling water
  • dash salt
  • 2 tablespoons butter
  • 2 tablespoons cream
  • vanilla, to taste
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Polynesian Dinner

Polynesian Dinner

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This is a very good recipe and fun to fix for larger groups of people

  • 2 packages Chinese noodles
  • 2 packages minute rice
  • Chicken gravy
  • 2 packages frozen green peas
  • 1 bunch chopped onions
  • 1 bunch celery, chopped fine
  • 1 package cheddar cheese
  • 1 large can crushed pineapple
  • sliced almonds
  • Shredded coconut
  • Tomato wedges
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Cheesy Garlic Bread

Cheesy Garlic Bread

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Make Ahead • Preheat oven to 375°

  • 1 medium loaf French bread, unsliced
  • ½ cup butter or margarine, softened
  • 2 cloves garlic, halved
  • 1 tsp. dried parsley
  • ⅓ cup grated Parmesan cheese
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Ceviche

Ceviche

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This is a basic Ceviche recipe

  • 1 pound fresh conch or scallops, or combination
  • 1 cup fresh lime juice
  • 1 cup diced avocado
  • 1/2 cup minced red onion
  • 1/2 cup finely chopped seeded tomato (I don’t seed)
  • 1/4 cup cilantro (I actually use more)
  • 2 tablespoons olive oil
  • 2 teaspoons minced jalapeno
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne or a few shakes of the Tabasco green sauce
  • 1/4 teaspoon cumin
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Pork Crown Roast

Pork Crown Roast

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A Tyler Florence Recipe

  • 1/2 bunch thyme, leaves only
  • 1/2 bunch fresh sage, leaves only
  • 2 cloves garlic, gently smashed and paper removed
  • kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 10 pounds pork rib roast (about 12 to 14 ribs)
  • Apple Pecan Stuffing, recipe follows
  • Gravy, recipe follows
  • Watercress, for garnish, optional
  • Special equipment: roasting pan fitted with roasting rack
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Magnolia Lace Trumpets

Magnolia Lace Trumpets

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Preheat oven to 350 degrees F

  • For Filling:
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1/3 cup dark corn syrup
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground ginger
  • 1 tablespoon Irish Cream Liqueur, optional
  • Filling, recipe follows
  • 1 1/2 cups solid shortening (recommended: Crisco)
  • 8 tablespoons (1 stick) butter
  • 1 1/2 cups sugar
  • 1 egg white
  • 2 teaspoons vanilla extract
  • 1/2 cup hot milk
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Swiss Chicken Cutlets

Swiss Chicken Cutlets

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Cut each slice of cheese in half; place one half on each cutlet

  • 2 thin slices Swiss cheese (about 2oz)
  • 4 chicken cutlets (4oz each), about 1/4 inch thick *
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon black pepper
  • 1 tablespoon unsalted margarine
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine or chicken broth
  • 1/4 teaspoon dried oregano
  • chopped fresh parsley and oregano sprigs for garnish
  • * (if cutlets are unavailable, pound boneless, skinless chicken breasts to 1/4 inch thickness)
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All in One Fiesta Stew Pot

All in One Fiesta Stew Pot

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Combine the flour, cumin, chili powder, garlic powder and cinnamon in a large bowl

  • 3 Tablespoons All-Purpose Flour
  • • 1/2 teaspoon Ground Cumin
  • • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Ground Cinnamon
  • 1 1/2 Pounds Beef Chuck -- 1" Cubes
  • 2 Tablespoons Vegetable Oil
  • 1 Cup Beef Broth -- Defatted
  • 1/2 Cup Apple Juice
  • 6 Small White Potatoes -- Peeled and Cubed
  • 1 Medium Green Pepper -- Cored, seeded, 2" strip
  • 1 Medium Red Pepper -- Cored, Seeded, 2" strip
  • 1 Medium Onion -- Peeled & Slivered
  • 10 Ounces Tomatoes With Green Chilis
  • 8 Ounces Tomato Sauce
  • 2 Tablespoons Honey
  • 2 Granny Smith apple -- Cored, 1" cubes
  • 15 1/4 Ounces Red Kidney Beans -- Drained
  • 2 Tablespoons Chopped Parsley
  • Shredded Cheddar Cheese -- Garnish
  • Black Olives -- Coarsely chopped
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Grilled Panzanella Salad

Grilled Panzanella Salad

By

Barefoot Contessa. Saw her make this

  • Good olive oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons champagne vinegar
  • Kosher salt and freshly ground black pepper
  • 1/2 hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick
  • 1 large ripe tomato, cut into 1-inch cubes
  • 10 large basil leaves
  • 3 tablespoons capers, drained
  • 1 red onion, sliced into 1/4 inch rounds
  • 1 red bell pepper, seeded and cut into 3 large pieces
  • 1 yellow bell pepper, seeded and cut into 3 large pieces
  • 1/2 small ficelle, cut into 1-inch thick slices (a type of French Bread)
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Chicken Satay Stir Fry with Orange Scented Jasmine Rice

Chicken Satay Stir Fry with Orange Scented Jasmine Rice

By

Heat water with orange zest to boiling

  • Satay sauce:
  • 3 3/4 cups water
  • 2 oranges, zested
  • 2 cups jasmine rice, rinsed
  • 2 tablespoons canola or safflower oil, 2 turns of the pan
  • 1 1/2 to 1 3/4 pounds chicken breast tenders, 2 packages, sliced on an angle into bite-size pieces
  • 3 cloves garlic, crushed
  • 1 medium yellow skinned onion, sliced
  • 1 red bell pepper, seeded, quartered and sliced
  • 1 cup shredded carrots, store bought, or 2 medium carrots cut into matchsticks
  • 6 scallions, cut on an angle into 2 inch pieces
  • 1 cup snow peas, a couple of handfuls
  • 4 rounded tablespoonfuls chunky peanut butter
  • 3 tablespoons dark soy, Tamari
  • 3 tablespoons honey
  • 1-inch ginger root, peeled and minced
  • 1 clove garlic, crushed
  • 1 teaspoon crushed red pepper flakes
  • 1/2 orange, juiced
  • Garnish: 2 ounces (1/4 cup) chopped peanuts or nut topping,
  • 2 to 3 Tbs chopped cilantro leaves or flat-leaf parsley, for garnish
  • 2 to 3 tablespoons chopped fresh basil leaves
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