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Recipes
Orange Honey Dressing
By bridgetinma
1. Put the vinegar, orange juice concentrate, oil, honey, mustard, and salt in the plastic container and seal tight...
- 3 tablespoons red wine vinegar
- 3 tablespoons frozen orange juice concentrate, thawed
- 3 tablespoons vegetable oil
- 3 tablespoons honey
- 1 teaspoon mustard
- 1 teaspoon salt
Shred, Head, Butter and Bread
By bridgetinma
Fill your largest pot 3/4 full with water and bring to a boil on high heat
- 1/2 stick unsalted butter
- 1/2 cup pulverized, seasoned croutons
- 2 pinches dry mustard
- 1 teaspoon caraway seeds
- 1 small head cabbage, shredded
- 1 tablespoon kosher salt
- 1 tablespoon sugar
Lemony Egg Soup
By bridgetinma
Melissa D'Arabian
- 2 cups chicken or vegetable stock
- 1 cup water
- 1/2 cup rice
- 2 eggs
- 1 lemon, juiced
- 1 tablespoon soy sauce
- 1 green onion, finely chopped
- Freshly ground black pepper (optional)
3-STEP Pumpkin Cheesecake
By bridgetinma
PREHEAT oven to 350°F. Beat cream cheese, pumpkin, sugar, vanilla and spices in large bowl with electric mixer o...
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup canned pumpkin
- 1/2 cup sugar
- 1/2 tsp. vanilla
- 1/2 tsp. ground cinnamon
- Dash ground cloves
- Dash ground nutmeg
- 2 eggs
- 1 HONEY MAID Graham Pie Crust (6 oz.)
Oven Scrambled Eggs
By bridgetinma
Preheat the oven to 350 degrees F (175 degrees C)
- 1/2 cup butter or margarine, melted
- 24 eggs
- 2 1/4 teaspoons salt
- 2 1/2 cups milk
Theresa's Romaine and Apricot Salad
By bridgetinma
1. Make the apricot vinaigrette: Plan the apricot preserves in a glass measuring cup and heat in the microwave oven...
- Apricot Vinaigrette
- 3 tablespoons all fruit apricot preserves
- 3 tablespoons white whine vinegar
- 1/2 cup vegetable oil
- salt and freshly ground pepper
- Salad
- 1 bag (8 ounces) romaine
- 1 bag (12 ounces) broccoli slaw mix
- 1 cup cherry tomatoes, cut in half
- 1/2 cup dried apricots, cut into quarters
- 1/3 cup toasted sliced almonds
American Macaroni Salad
By bridgetinma
Food Network
- 2 cups dry elbow macaroni, cooked, rinsed, and drained
- 1/3 cup diced celery
- 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
- 1 tablespoon minced flat-leaf parsley
- 1/2 cup diced vine-ripened tomato (optional)
- 1/2 cup prepared mayonnaise
- 3/4 teaspoon dry mustard
- 1 1/2 teaspoons sugar
- 1 1/2 tablespoons cider vinegar
- 3 tablespoons sour cream
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
Caribbean Chicken
By bridgetinma
Puree all ingredients except chicken in food processor
- 1 teaspoon allspice
- 1/4 cup red onion, chopped
- 1/2 cup green onions, chopped
- 2 tablespoons extra-virgin olive oil
- 1/4 cup orange juice, fresh
- 1 tablespoon lime zest
- 2 tablespoons soy sauce
- 2 tablespoons freshly chopped thyme leaves
- 2 tablespoons jalapeno, seeded, diced
- 2 teaspoons freshly grated or chopped ginger
- 1 clove garlic
- Salt and pepper
- 4 chicken breasts, bone and skin on
- Lime wedges
Raspberry Buttermilk Muffin
By bridgetinma
In a bowl, combine flour, sugar, baking powder and salt
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 tablespoons butter or margarine
- 1 egg, lightly beaten
- 1 cup buttermilk
- 1 cup fresh or frozen raspberries*
Beef Stew with Rice, Onions, and Tomatoes
By bridgetinma
Julia Child's Boeuf À La Catalane
- 1/4-lb. chunk of bacon*
- 2 tablespoons olive oil
- 3 lbs. lean stewing beef cut into cubes 2 1/2-inches across and1inch thick
- 1 1/2 cups sliced onions
- 1 cup clean, unwashed, raw white rice
- 1 cup dry white wine or dry white vermouth
- 2 to 3 cups beef stock or canned beef bouillon
- Salt to taste
- 1/4 teaspoon freshly ground pepper
- 2 cloves mashed garlic
- pinch saffron threads
- 1/2 teaspoon thyme
- 1 crumbled bay leaf
- 1 pound ripe, red tomatoes, peeled, seeded, juiced, and chopped
- (about 1 1/2 cups tomato pulp; using 1 1/2 cups of canned
- tomatoes is fine)
- 1 cup (4 ounces) freshly grated Parmesan cheese