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Recipes
Antipasto Tortellini Salad
By Reneeb
1 Cook and drain tortellini as directed on package
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Creamed Swiss chard
By Reneeb
Bacon, garlic, and a little onion add flavor to this dish of Swiss chard
- 2 bunches, about 2 pounds, Swiss chard, white ribbed or a mixture of colors (rainbow, red, yellow)
- 3 or 4 slices bacon, diced
- 1 clove garlic, mashed and finely minced
- 1/4 to 1/2 cup finely chopped red onion
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup half-and-half or whole milk
- pinch nutmeg
- salt and pepper, to taste
honey mustard glazed carrots
By Reneeb
In 2-quart saucepan, heat 1/2 cup water to boiling
- 1 bag (1 lb) ready-to-eat baby-cut carrots
- 2 tablespoons honey
- 1 tablespoon olive or canola oil
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh chopped parsley
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Rhubarb Lemonade Concentrate
By Reneeb
Bring to boil water, rhubarb, sugar and rind
- 8 c chopped rhubarb
- 3 c sugar
- 3 T grated lemon rind
- 1&/2 c lemon juice
- 3 c water
Kid's Love Mini Octopus with Kraft Dinner
By Reneeb
SLICE wiener in half lengthwise starting about 1-inch from the top
- 1 box (225 g) Kraft Dinner Macaroni and Cheese
- 4 wieners
Hamburger Italiano
By Reneeb
Preheat oven to 375 degrees
- 1/4 cup butter
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 1/2 pounds ground chuck
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried oregano leaves
- 2 tablespoons Worcestershire sauce
- 1 package (8 ounces) elbow macaroni
- 1 can (3 ounces) button mushrooms, drained
- 1 can (10 1/2 ounces) tomato soup, undiluted
- 1 medium tomato, chopped
- 1/2 cup grated Parmesan cheese
Salmon (Canned Fish) Veggie Sandwich
By Reneeb
Made from the home made canned fish recipe
- 1 pint canned fish
- 1 small carrot
- 1 small zucchini or celery stick
- 1 green onion
- 3 T mayo
- 2 T plain yogurt or sour cream
- 1 T vinegar
- salt and pepper
- 16 slices bread
- tomato
- lettuce
Devilled Eggs
By Reneeb
- 12 hard boiled eggs
- 1/2 pkg cream cheese
- 3 T miracle whip
- 2 t dijon mustard
- 2 t vinegar
- 1 t sugar
- 1/8 t paprika
Chicken Satay with Cuc Salad
By Reneeb
1 Soak 8 (10-inch) wooden skewers in water 30 minutes
- Chicken Satay
- 1/2 1/2
- cup Asian peanut sauce
- 4 4
- boneless skinless chicken breasts
- 1/4 1/4
- teaspoon salt
- Cucumber Salad
- 3 3
- cups thinly sliced peeled seedless cucumbers
- 1/3 1/3
- cup halved thinly sliced red onion
- 2 2
- tablespoons white vinegar
- 1 1
- teaspoon sugar
- 1/2 1/2
- teaspoon salt
- 1/4 1/4
- teaspoon pepper
- Toppings
- 2 2
- tablespoons coarsely chopped cocktail peanuts
- 2 2
- tablespoons thinly sliced green onions (2 medium)
- 3/4 3/4
- cup Asian peanut sauce
Spicy Grilled Quesadillas
By Reneeb
1. Top each of 4 tortillas with half cup cheese, 1/4 cup salsa, 1/4 cup chicken, and 2 tbsp greeen onions
- 8 (8 inch) flour tortillas
- 8 ounces shredded cheddar cheese (about 2 cups)
- 1 jar (16 ounces) Pace Chunky Salsa
- 1 cup diced cooked chicken
- 4 medium green onions, chopped (about 1/2 cup)
- vegetable oil
- 1 container (8 ounces) sour cream