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Recipes
Meatball Poppers
By keenan
Heat oven to 350°F. Lightly spray 24 regular-size muffin cups (2 3/4x1 1/4 inches) with Crisco® Original No-Stick...
- 12 cooked turkey meatballs
- 1 cup well-drained sauerkraut (squeeze to drain)
- 1/2 cup shredded Swiss cheese (2 oz)
- 1/3 cup shredded Parmesan cheese (2 oz)
- 2 tablespoons Thousand Island dressing
- 1/8 teaspoon salt
- 2 teaspoons Caraway Seed
- 2 cans (8 oz each) crescent dinner rolls (16 rolls)
- 1 Egg, well beaten
Chocolate Banana Crepes
By keenan
Directions In a medium bowl, stir together 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, vanilla, and 2...
- Crepe Batter:
- 1/2 cup whole or 2% milk
- 1 1/2 tablespoons melted butter
- 1 egg yolk
- 1 teaspoon vanilla
- 2 teaspoons hazelnut liqueur
- 1 tablespoon cocoa
- 2 tablespoons confectioners' sugar
- 1/3 cup white flour
- Chocolate Sauce:
- 1/2 tablespoon butter
- 1 tablespoon whole or 2% milk
- 2 teaspoons hazelnut liqueur
- 1 tablespoon cocoa
- 2 tablespoons confectioners' sugar
- 2 ripe bananas, sliced
Spanish Chicken and Sausage Penne
By keenan
Place stock and saffron in small pot
- 1 1/2 cups chicken stock
- A generous pinch of saffron threads, about 24
- Salt
- 1 pound penne pasta
- EVOO – Extra Virgin Olive Oil, for drizzling
- 2 large red frying peppers or medium red bell peppers
- 1/2 pound Spanish-style chorizo, casing removed and chopped
- 1 pound boneless, skinless chicken thighs or breasts, diced into small pieces
- 2 tablespoons fresh thyme leaves, chopped
- Pepper
- 1/2 pound button mushrooms, quartered
- 1 large Spanish onion, chopped
- 4 cloves garlic, chopped or grated
- 1 large fresh bay leaf
- 1 chili pepper -- red Fresno, Holland or cherry pepper, finely chopped
- 1/2 cup dry sherry
- 1 14-ounce can diced fire-roasted tomatoes or diced tomatoes with chilies
- 1/2 cup flat-leaf parsley, chopped
- Freshly grated or shredded Manchego cheese, for topping
Corned Beef Boxty with Stout Mustard Sauce
By keenan
Brisket may be made a day in advance
- Brisket
- 1 -1 corned beef brisket
- 1 -1 cup pickling spice
- 1 -1 tablespoon salt
- 1 -1 tablespoon pepper
- 1 -1 quart water
- Boxty Batter
- 1 2/3 -1 2/3 cup frozen shredded potatoes
- 1 1/3 -1 1/3 cup flour
- 1 1/3 -1 1/3 cup liquid egg mix
- 1 -1 cup milk
- 1 -1 teaspoon salt
- 1 -1 teaspoon pepper
- 1 -1 tablespoon olive oil or vegetable oil
- Stout Mustard Sauce
- 1/4 -¼ cup Stout
- 2 -2 cups Alfredo sauce
- 3/8 -3/8 cup whole grain mustard
- Also need Sauerkraut
Brandied Shrimp with Pasta
By keenan
Bring a large pot of lightly salted water to a boil
- 1 package (16 ounce) dry fettuccini noodles
- 1/4 cup olive oil
- 1 pound shrimp, peeled and deveined
- 6 green onions, thinly sliced
- 4 cloves garlic, thinly sliced
- 1/4 cup brandy
- 2 large tomatoes, diced
- 1/2 cup dry white wine
- 1/2 cup butter
- 1/2 cup chopped fresh basil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
Rhubarb Wontons
By keenan
Place the chopped rhubarb into the container of a blender or food processor
- 5 stalks rhubarb, chopped
- 3/4 cup all-purpose flour
- 1 1/4 cups white sugar
- 40 (3.5 inch square) wonton wrappers
- 1 quart oil for frying
Basil Shrimp Fettuccine
By keenan
Cook pasta according to package directions
- 8 ounces uncooked fettuccine pasta
- 1/2 cup chopped onion
- 1/4 cup chopped sweet yellow pepper
- 1/4 cup chopped red bell pepper
- 2 cloves garlic, minced
- 2 tablespoons olive or canola oil
- 1/4 cup all-purpose flour
- 12 ounces evaporated milk
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/8 teaspoon cayenne pepper
- 1 pound uncooked shrimp, peeled and deveined
- 2 tablespoons minced fresh basil
Scalloped Asparagus
By keenan
From the Junior League of North Harris County TX - this is terrific!
- 1 lb fresh asparagus
- 4 tablespoons butter
- 1 tablespoon flour
- 1 cup milk
- 2 hard-boiled eggs, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 cup breadcrumbs
- 1/4 cup shredded swiss cheese
Shrimp Fettuccine with Garlic Butter Sauce
By keenan
Put 4 quarts of salted water to a rapid boil in a fairly deep pot and then add the fettuccine
- 1/2-1 lb of thawed or fresh raw peel on shrimp
- 1/4 stick of unsalted butter
- garlic
- parsley, basil and/or oregano
- paprika
- Old Bay seafood seasoning
- extra virgin olive oil
- fettuccine
Brownie Goody Bars
By keenan
1. Heat oven to 350°F (325°F for dark or nonstick pan)
- 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
- Water, vegetable oil and egg called for on brownie mix box
- 1 cup Betty Crocker® Rich & Creamy vanilla frosting (from 16 oz container)
- 1/2 cup salted peanuts, coarsely chopped
- 2 cups crisp rice cereal
- 2/3 cup creamy peanut butter
- 1 1/3 cups (8 oz) semisweet chocolate chips