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Recipes
Artichoke Dip
By annekeeney
Drain artichoke hearts well; chop
- 2 (6 oz) jars marinated artichoke hearts
- 1 (11 oz) log goat cheese
- 4 oz. cream cheese, softened
- 3/4 c. mayonnaise
- 1/2 c. grated Parmesan cheese, divided
- 1/2 c. toasted, chopped pecans, divided
- 2 green onions, chopped
- 1 1/2 T all-purpose flour
- 2 t. Italian Seasoning
- 3/4 c. soft whole wheat breadcrumbs
- 1 T. butter, melted
Spicy Shrimp
By annekeeney
1. In a lg. skillet, saute onion, green pepper in oil until tender
- 1 lg. onion, finely chopped
- 1 lg. green pepper, chopped
- 1 T. olive oil
- 3 garlic cloves, minced
- 1 can (8 oz.)tomato sauce
- 1/2 c. reduced-sodium chicken broth
- 1/2 c. minced fresh parsley
- 1 jar (4 oz.) diced pimientos, drained
- 1-2 T. hot sauce
- 1/4 t. onion salt
- 1/4 t. pepper
- 2 lbs. uncooked large shrimp, peeled and deveined
- 5-2/3 c. hot cooked rice
The King's Grilled Tenders
By annekeeney
For marinade, combine oil, soy sauce, vinegar, lemon juice, Worcestershire, dry mustard, parsley, pepper, and garli...
- 1 1/2 c. cooking oil
- 3/4 c. soy sauce
- 1/2 c. red wine vinegar
- 1/3 c. lemon juice
- 1/4 c. Worcestershire sauce
- 2 T. dry mustard
- 2 T. snipped parsley
- 1 T. pepper
- 2 cloves garlic, minced
- 3-1 lb pork tenderloins
Bacon Crisps
By annekeeney
1. Preheat the oven to 250
- 1/2 c. freshly grated parmesan cheese
- 1 lb. sliced bacon, cut in half
- 1 sleeve Waverly Wafers, or other buttery rectangular cracker
Gorgonzola Cheese Grits
By annekeeney
1. Bring the broth to a boil in a medium saucepan, gradually add grits, stirring constantly
- 2 (14 1/2 oz) cans fat free, less sodium chicken broth
- 3/4 c. uncooked quick grits
- 1 c. (4oz.) crumbles gorgonzola cheese
- 1/3 c. fat free sour cream
- 1/4 t. ground nutmeg
- 1/4 t. ground pepper
Pizza on Rye
By annekeeney
Brown meats; drain well. Return to heat and add cheese
- 1 lb. ground beef
- 1 lb. sausage
- 1 lb. Velveeta
- 1 t. basil
- 1 t. oregano
- 1/4 t. garlic salt
- 2 T. parsley flakes
- 1 1/2 loaves party rye
Hawaiian Chicken Marinade
By annekeeney
Mix together, pour over chicken and marinate overnight
- 1/4 c. soy sauce
- 1/4 t. sherry
- 3/4 c. pineapple juice
- 2 T. wine vinegar
- 3 t. sugar
- 1/4 t. garlic powder
Sugar Cookie Cutouts (Beyond Parsley)
By annekeeney
Beat sugar and butter until well blended
- 1 1/2 c. sifted confectioners sugar
- 1 c. unsalted butter, room temperature
- 1 lg. egg
- 1 t. vanilla
- 1/2 t. vanilla
- 1/2 t. almond extract
- 2 1/2 c. sifted all purpose flour
- 1 t. baking soda
- 1 t. cream of tartar
Chipotle and rosemary roasted nuts
By annekeeney
Preheat oven to 350 degrees Brush a sheet pan generously with vegetable oil
- vegetable oil
- 3 c. whole roasted unsalted cashews (14 oz.)
- 2 c. whole walnut halves (7 oz.)
- 2 c. whole pecan halves (7oz.)
- 1/2 c. whole almonds (3 oz.)
- 1/3 c. pure maple syrup
- 1/4 c. light brown sugar, lightly packed
- 3 T. freshly squeezed orange juice
- 2 t. ground chipotle powder
- 4 T. minced fresh rosemary leaves, divided
- Kosher salt
Aunt Sal's Crackers
By annekeeney
Spread butter on crackers and sprinkle with lemon-pepper
- 1 box Triscuits
- 1 stick butter
- Bottles lemon pepper marinade