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Recipes
Sugar and Spice Pecans
By Walt
Gift Mixes Well, since this is Thursday and an unusually busy one at that, let me tell you that today I’m going ...
- 1 egg white
- 1 Tablespoon water
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 pound pecan halves (about 2 cups) *Can use other nuts
Coffeerooms YUM!: Sweet Potato Queens' Larrupin Good Sweet Potatoes via mtj
By Walt
Okay, to make this larrupin' sweet potato stuff, you first want to boil , so how ever many taters that is, use tha...
Pecan Pie (Mama's no-fail pecan pie)
By Walt
In a medium bowl, beat the eggs
- 3 Eggs
- 1 Cup sugar
- 1/2 Cup light corn syrup
- 6 Tablespoons margarine, melted
- 1 Cup pecan halves
- One 9 inch unbaked pie shell
Bow tie pasta with bacon, peas, and sage
By Walt
This is an easy version of pasta carbonara, without any egg yolks, so there is no chance of the sauce splitting
- 14 ounces dried bow tie pasta
- 2 tablespoons olive oil
- 5 ounces thick-sliced lean bacon, chopped
- 1 large garlic clove, minced
- 1 1/4 cups heavy cream
- 1 cup green peas, thawed if frozen
- 2/3 cup freshty grated Parmesan, plus extra for sprinkling
- small handful each of fresh sage and flat-leaf parsley, leaves only
Cream Cheese-Banana-Nut Bread
By Walt
Willie Monroe, Homewood, Alabama, Southern Living JANUARY 2005
- 3/4 cup butter, softened
- 1 (8-ounce) package cream cheese, softened
- 2 cups sugar
- 2 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups mashed bananas (1 1/4 pounds unpeeled bananas, about 4 medium)
- 1 cup chopped pecans, toasted
- 1/2 teaspoon vanilla extract
Lime Gelatin Salad I
By Walt
In a large bowl, pour 1 cup boiling water over the gelatin mix
- 1 cup boiling water
- 1 (6 ounce) package lime flavored Jell-O® mix
- 1 (20 ounce) can crushed pineapple, drained with juice reserved
- 1 (8 ounce) package cream cheese, softened
- 2 cups heavy cream
- 1 cup chopped pecans
Chicken Cordon Bleu Casserole
By Walt
My family loved this recipe
- 2 lbs skinless chicken breasts, cut into bite-size chunks
- dry breadcrumbs
- 1/2 cup milk
- 1 egg, mixed with the milk
- 8 ounces swiss cheese, cubed
- 8 ounces ham, diced
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 cup milk
Braised Beef Stroganoff
By Walt
January 21, 2013
- Vegetable oil or clarified butter
- 2 pounds braising beef (I used boneless shoulder)
- 3 tablespoons flour
- 1 cup red wine
- 2 cups unsalted beef broth
- 4 tablespoons butter
- 1 onion, diced
- 1 pound mushrooms (I used oyster, shitake, and cremini), cleaned and sliced
- 1 (8-ounce) carton sour cream (I used light)
- Kosher salt
- Freshly ground black pepper
- Cooked pappardelle
- Flat leaf parsley, to garnish (optional)
Carla Hall's Fried Chicken
By Walt
step 1 ingredients 1 tablepsoon Salt 1 tablespoon Black Pepper 1 tablespoon Garlic Powder 1 tablespoon Onion...
- Dry Rub:
- 1 tablepsoon Salt
- 1 tablespoon Black Pepper
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 tablespoon Cayenne Pepper
- 1 small Organic Chicken (broken down into 10 pieces)
- To Fry:
- 3 Eggs
- 1 cup Buttermilk
- 1/4 cup Water
- Flour (to batter)
- Salt
- Pepper
- Peanut Oil (to fry)
- 2 tablespoons Cornstarch
Rachael Ray Ziti
By Walt
Yields: 6 servings Preparation Preheat oven to 400°F
- Share:
- 2 tablespoons EVOO, Extra Virgin Olive Oil
- 3 large shallots, thinly sliced
- 3 large garlic cloves, grated or finely chopped
- 1 28-ounce can San Marzano plum tomatoes
- Salt and pepper
- 4 stems fresh tarragon, leaves removed and chopped
- 1/2 cup (10 leaves) fresh basil, thinly sliced
- 1 pound ziti with lines
- 1 pound thin asparagus, trimmed of woody ends and chopped into 1 1/2 inch pieces on an angle
- 1 cup frozen peas
- 1 cup ricotta cheese
- 1 cup grated Parmigiano Reggiano, divided
- 1/2 pound fresh mozzarella, thinly sliced