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Recipes
Succotash Salad
By Reneeb
1. Carefully slice kernels from corn using a sharp knife
- 6 ears of corn, husked
- Coarse salt and freshly ground pepper
- 1 pound green beans, trimmed and cut into 1/2-inch pieces
- 3 tablespoons unsalted butter
- 1 bunch scallions, cut into 1/4-inch pieces
- 1/2 teaspoon celery seeds
- 3/4 teaspoon paprika
Hot Cranberry Tea Punch
By Reneeb
Steep tea in hot water. Add cocktail, sugar, lemon, cinnamon and clove
- 2 c boiling water
- 3 tea bags
- 2 bottles (32 oz) cranberry cocktail
- 1 |2 c sugar
- 1 |4 c lemon juice
- 1 |2 t cinnamon
- 1 |4 t clove
Beef and Radish Sandwich
By Reneeb
1. In a small bowl, mix sour cream, radishes, vinegar, 1/2 teaspoon each salt and pepper, and 3 dashes of hot sauce
- Prep Time 10 minutes
- Total Time 10 minutes
- Yield Serves 4
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- Ingredients
- 1/4 cup sour cream
- 4 to 5 medium red radishes, trimmed and thinly sliced
- 1/4 teaspoon white-wine vinegar
- Salt and pepper
- Hot sauce
- 8 slices country bread
- Mesclun greens
- 12 thin slices leftover Roast with Potatoes
Gingered Beef and Vegetables
By Reneeb
In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, green onions, and garlic
- 1-1/2 1-1/2
- pounds boneless beef round steak, cut into 1-inch cubes
- 4 4
- medium carrots, bias-cut into 1/2-inch-thick slices
- 1/2 1/2
- cup bias-sliced green onions
- 2 2
- cloves garlic, minced
- 1-1/2 1-1/2
- cups water
- 2 2
- tablespoons soy sauce
- 2 2
- teaspoons grated fresh ginger
- 1-1/2 1-1/2
- teaspoons instant beef bouillon granules
- 1/4 1/4
- teaspoon crushed red pepper
- 3 3
- tablespoons cornstarch
- 3 3
- tablespoons cold water
- 1/2 1/2
- cup chopped red sweet pepper
- 2 2
- cups loose-pack frozen sugar snap peas, thawed
- Hot cooked rice
Classic Bread Stuffing
By Reneeb
•Melt butter in 4 qt (4 L) saucepan over medium-high heat
- 3/4 cup (175 mL) butter or margarine
- 2 large celery stalks, chopped
- 1 medium onion, chopped (about 1/2 cup/125 mL)
- 9 cups (2.25 L) soft bread cubes (about 15 slices)
- 1 1/2 tsp (7 mL) chopped fresh thyme leaves or 1/2 tsp (2 mL) dried thyme leaves
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) ground sage
- 1/4 tsp (1 mL) pepper
Potato Chowder Supreme
By Reneeb
Combines potatoes, onion, carrots, s & p, parsley, bouillon in large pot with 4 c water
- 4 c cubed potatoes
- 1/2 c chopped onions
- 1 c grated carrots
- 1 t salt
- 1/4 t pepper
- 1 T parsley
- 4 chicken bouillon cubes
- 6 c milk
- 4 T butter
- 1/2 c flour
Lemon and dill potato salad
By Reneeb
A medley of dill, lemon and grainy mustard add a kick to this traditional barbecue favourite
- 1 kg small red-skinned potatoes
- 1 tbsp each lemon juice and lemon zest
- 1 tbsp Dijon mustard
- 1/2 cup each light mayo and plain yogurt
- 1/4 tsp salt
- fresh pepper to season
- 2 thinly sliced celery stalks
- 1/2 cup chopped fresh dill
- 2 thinly sliced green onions
Original Chex Mix
By Reneeb
1 In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside
Cappuccino Bars
By Reneeb
ARRANGE 20 of the wafers in single layer on bottom of 13x9-inch pan, cutting wafers to fit if necessary
- 40 Honey Maid Graham Wafers
- 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
- 3-1/2 cups cold milk, divided
- 3 pkg. (4-serving size each) Jell-O Chocolate Instant Pudding
- 1 Tbsp.Maxwell House Instant Coffee Original Roast
- 1/4 tsp.ground cinnamon
- 3 cups thawed Cool Whip Whipped Topping, divided
- 1 squareBaker's Semi-Sweet Chocolate, grated, or 3 Tbsp. chocolate sprinkles