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Recipes
POTATO BOOFONG
By RhondaI
Scald and cool water and corn flour
- 3 cups corn flour
- 2 cups hot water
- 1 1/2 teaspoons salt
- 1/4 cup sugar
- 2 teaspoons baking powder
- 2 potatoes, cooked and mashed
Spicey tomato cheese soup
By RhondaI
Combine all ingredients In a medium saucepan
- 1 can condensed tomato soup
- 1 can condensed Cheddar cheese soup
- 3 cups spicy tomato juice
- 2 teaspoons hot pepper sauce
- 1 teaspoon dried basil
MEXICAN WEDDING COOKIES
By RhondaI
Cream butter, sugar, vanilla and salt until fluffy
- 1 cup softened butter
- 1/2 cup sugar
- 1 tsp. vanilla
- 1/4 tsp. salt
- 2 cups flour
Sweet Italian Marinated Vegetable Salad
By RhondaI
dieabetic friendly recipe
- 5 oz grape or cherry tomatoes, halved
- 1/2 c chopped green bell pepper
- 1/4 c finely chopped red onion
- 1/2 can (14 oz) quartered artichoke hearts, drained
- 2 oz mozzarella, cut into 1/4-inch cubes
- 1 tbsp chopped fresh oregano or 1 tsp dried oregano, crushed
- 2 tbsp white or rice wine vinegar
- 2 tsp sugar
- 1/8 tsp salt
- 1/8 tsp dried pepper flakes
Pineapple Coconut Cupcakes
By RhondaI
diabetic friendly dessert
- 1 package (18 1/4 oz) white cake mix
- 1 large egg
- 1 egg white
- 2 tbsp canola oil
- 12 oz sugar-free lemon-lime soda
- 1/2 c flaked sweetened coconut
- 1 can (20 oz) crushed pineapple in its own juice
- 1 tbsp plus 1 tsp cornstarch
- 2 c sugar-free whipped topping
English toffee
By RhondaI
Sprinkle 1/2 of the almond in a buttered cookie sheet
- -English Toffee
- 2 cups finely chopped almonds
- 2 cups butler (one pound)
- 2 cups sugar
- 2/3 cup brown sugar
- 4 tablespoons water
- 1 teaspoon baking soda
- 1 cup semi sweet chocolate chips Add sugar and
Green beans amandine
By RhondaI
1. Toast almonds in large skillet over medium-low heat, stirring often, until just golden, about 6 minutes
- 1/3 cup sliced almonds 3 tablespoons unsalted butter , cut into pieces
- 2 teaspoons lemon juice 2 pounds green beans , stem ends trimmed
- 1/2 cup water Salt
blueberry scones with lemon glaze
By RhondaI
Preheat the oven to 400 degrees F
- Blueberry Scones:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, cold, cut in chunks
- 1 cup heavy cream, plus more for brushing the scones
- 1 cup fresh blueberries
- Lemon Glaze:
- 1/2 cup freshly squeezed lemon juice
- 2 cups confectioners' sugar, sifted
- 1 lemon, zest finely grated
- 1 tablespoon unsalted butter
Teriyaki Meat Loaf
By RhondaI
In skillet combine all the vegetables and cook until limp, about 10 minutes
- 2 Tablespoons oil
- 1 medium onion-chopped
- 1 medium carrot-shredded
- 1/4 cup green onion-chopped
- 1/2 cup celery-chopped
- 2 cloves garlic-chopped
- 1 tsp. ginger (opt.)
- 1/2 cup milk
- 1/2 cup chili sauce
- 1 tablespoon brown sugar
- 1/4 cup soy sauce
- 1 tablespoon chili powder
- 2 large eggs
- 1-1/2 lbs. lean ground beef
- 1/2 lb. lean ground pork or turkey
- 1 cup panko
Sauteed Green Beans with Tomatoes and Basil
By RhondaI
Parmesan crisps (optional)
- 1 1/2 pounds fresh green beans, trimmed
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 large shallots, thinly sliced
- 2 garlic cloves, minced
- 1 (14 1/2-ounce) can diced tomatoes
- 1/4 cup dry white wine
- 2 tablespoons thinly sliced fresh basil
- Salt and freshly ground black pepper