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Recipes
Green Salad w/ Blue Cheese, Dried Cherries, & Port Wine Dressing
By annekeeney
-In a small, heavy saucepan, combine cherries and port
- 1 1/3 dried tart cherries (6 oz.)
- 2/3 c. port wine
- 10 oz. thin sliced smoked bacon
- 3 shallots, finely chopped
- 2 cloves garlic, minced
- 1/2 c. olive oil
- 1/3 c. red wine vinegar
- 1 T. sugar
- Salt and freshly ground pepper
- 1 head red leaf lettuce (torn)
- 1 head Bibb or Boston lettuce (6 c., torn)
- 1 c. toasted pine nuts
- 8 oz. Blue Cheese, crumbled
Spicy Ham Sandwiches
By annekeeney
Remove rolls from aluminum tray
- 1 (8 oz.) pkg. small party rolls on aluminum tray
- 1/3 c. hot red jalapeno jelly, stirred
- 6 (3/4 oz.) slices Swiss Cheese
- 1/4 lb. thinly sliced ham
- 2 T. minced onion
- 2 T. honey mustard
- 1 T. butter
- 1/2 t. curry powder
- 1/4 t. ground red pepper
Baked Mexican Spinach Dip
By annekeeney
Preheat oven to 400. In a 10" skillet, cook onion until tender
- 1 c. chopped onion
- 2 T. cooking oil
- 3 med. tomatoes, peeled, seeded, and chopped (divided)
- 2-4 T chopped jalapeno peppers
- 1 (10 oz.) pkg. frozen chopped spinach, thawed, and squeezed dry
- 2 1/2 c. c. shredded Monterey Jack cheese (10 oz) divided
- 4 oz. cream cheese, cut into 1/2 " cubes
- 1 c. half and half
- 1 T. red wine vinegar
- Salt and pepper to taste
- Tortilla Chips
Chocolate Frosting for Fudge Bars
By annekeeney
Combine butter and chocolate in a heavy saucepan; cook over low heat, stirring constantly, until chocolate and butt...
- 1/4 c. butter
- 2 (1 oz) squares unsweetened chocolate
- 2 1/2 c. sifted powdered sugar
- 3-4 T. half and half
Asian Flank Steak
By annekeeney
Combine soy sauce, worcestershire, lemon juice, cilantro, ginger and flank steak in a ziploc
- 1/4 c. soy sauce
- 1/4 c. worcestershire sauce
- 2 T. fresh lemon juice
- 2 T. chopped fresh cilantro
- 1 T. minced fresh ginger
- 1 1/4 lb. flank steak, fat trimmed
Harriettes Potatoes
By annekeeney
Mix first 6 ingredients in 3 quart casserole
- 1 (32 oz) pkg. frozen hash brown potatoes
- 1 (10 3/4) can cream of mushroom soup
- 8 oz. sour cream
- 12 oz. cheddar cheese
- 1 small onion, chopped
- 2 sticks butter
- 2 c. corn flakes, crushed
Chicken Filled Bundles
By annekeeney
Preheat oven to 350. Divide crescent roll dough into 4 rectangles, pinching diagonal seam together
- 1 pkg (8 rolls) refrigerated crescent rolls
- 3 oz. cream cheese
- 2 T. butter
- 2 c. cooked, cubed chicken breast
- 2 T. butter, melted
- 1/2 c. crushed, seasoned croutons
- Cheese Sauce (see recipe)
Cranberry Gorgonzola Green Salad
By annekeeney
1. Combine first 4 ingredients; stir with a wire whisk until blended
- 1/2 c. vegetable oil
- 1/4 c. seasoned rice vinegar
- 3/4 t. Dijon Mustard
- 1 garlic clove, pressed
- 1 small head Bibb lettuce, torn
- 1 small head green leaf lettuce, torn
- 1 Granny Smith apple, thinly sliced
- 1/3 c. coarsely chopped walnuts, toasted
- 1/2 cup dried cranberries
- 1/3 c. crumbled Gorgonzola cheese
Cream Cheese Pound Cake
By annekeeney
Preheat the oven to 325. Grease and flour a 10" fluted tube pan
- 1 1/2 butter, softened
- 8 oz. cream cheese, softened
- 3 c. sugar
- 2 t. grated lemon peel
- 6 eggs, room temperature
- 1 t. vanilla
- 3 c. flour
Red Beans and Rice
By annekeeney
Cover bottom of large. dutch oven with olive oil
- 2 onions
- 2 green peppers
- 1 red pepper
- 3 minced garlic
- 1 1/2 lb. polish sausage
- 3 cans red kidney beans
- 1 1/2 cans beer
- 1 (12 oz.) can tomato sauce
- 2 cans rotel
- 3 T. tabasco