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Recipes
Candied Carrots
By bjmj_1622
Place carrots in a large saucepan; add 1 in
- 2 pounds carrots, cut into sticks
- 1/4 cup butter
- 1/4 cup packed brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
Corn Balls
By bjmj_1622
In a small saucepan, cook onion and celery in butter until tender; set aside to cool
- 1/2 cup chopped onion
- 1 cup chopped celery
- 1/2 cup butter
- 3-1/2 cups herb-seasoned stuffing croutons
- 3 cups cooked whole kernel corn
- 3 eggs, beaten
- 1/2 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Potato Gnocchi
By bjmj_1622
Place potatoes in a saucepan and cover with water
- 4 medium potatoes, peeled and quartered
- 1 egg, lightly beaten
- 1-1/2 teaspoons salt, divided
- 1-3/4 to 2 cups all-purpose flour
- 3 quarts water
- Spaghetti sauce, warmed
Basil Parmesan Shrimp
By bjmj_1622
For dressing, combine 1/4 cup oil, basil, vinegar, 1 tablespoon Parmesan and sugar in a saucepan over low heat
- 1/2 cup olive oil, divided
- 1/4 cup minced fresh basil
- 1 tablespoon white vinegar
- 1 tablespoon plus 1/2 cup grated Parmesan cheese, divided
- 1/2 teaspoon sugar
- 1 pound uncooked large shrimp, peeled and deveined
- Lettuce leaves
- 1/4 cup butter
Creamy Garlic Dressing
By bjmj_1622
In a small bowl, combine oil, sour cream, heavy cream, vinegar, salt and garlic; stir until smooth
- 1 cup vegetable oil
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup cider vinegar
- 1 teaspoon salt
- 1 large garlic clove, minced
- Salad greens
Hearty Pasta Salad
By bjmj_1622
Cook pasta according to package directions; drain and rinse with cold water
- 2 cups uncooked spiral pasta
- 1 cup cooked cubed pastrami, turkey or roast beef
- 1/4 cup each chopped carrot, celery and onion
- 3/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon lemon juice
Vanilla Fruit Salad
By bjmj_1622
Drain pineapple, reserving juice; set pineapple aside
- 5 cans (20 ounces each) pineapple chunks plus 1 can (8 ounces) pineapple chunks
- 4 packages (5.1 ounces each) instant vanilla pudding mix
- 8 cans (15 ounces each) mandarin oranges
- 10 medium red apples, chopped
Peanut Butter Chocolate Fondue Recipe
By bjmj_1622
PREPARATION: Place reserved pineapple juice into a large zip-top bag
- NGREDIENTS:
- 1 (8 ounces) can pineapple chunks, drained and juice reserved
- 2 apples, cored and sliced
- 2 large bananas, sliced 1-inch thick
- 1/4 pound seedless grapes, washed and dried
- 1/2 pound strawberries, washed and dried
- 2 cups marshmallows
- 2 cups cubed pound cake or angel food cake
- 12 ounces dark chocolate, chopped
- 1/2 cup smooth peanut butter