Addie's profile page
Recipes
Southwestern Swiss Steak
By Addie
Most people expect a certain flavor when they bite into a Swiss steak, so this dish is a real surprise! It is a won...
- 1 pound beef top round steak, cut into serving-size pieces
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon vegetable oil
- 10 onion slices
- 1 garlic clove, minced
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/4 cup mild, medium or hot picante sauce
- 1/4 cup beef broth
Soy Marinated Chinese Pork Tenderloin
By Addie
Trim fat and silverskin from tenderloin
- 1 pork tenderloin (1 1/2 lb)
- 1/2 cup low sodium soy sauce
- 1/4 cup packed dark brown sugar
- 1/4 cup purchased barbecue sauce
- 2 Tbsp sesame oil
- 2 Tbsp minced fresh ginger
- 2 Tbsp dry sherry or mirin
- 1 Tbsp chili garlic sauce
All Vegetable Shortening Pastry
By Addie
Vegetable shortening produces a flaky pie crust that is slightly easier to work with than one made with butter, but...
- 8 or 9-inch one-crust pie:
- 1/3 cups plus 1 tablespoon chilled vegetable shortening
- 1 cup all-purpose unbleached flour, plus extra for rolling
- 1/2 teaspoon salt
- 2-3 tablespoons ice water
- ........................................
- 8 or 9-inch two-crust pie:
- 2/3 cup plus 2 tablespoons chilled vegetable shortening, cut into pieces
- 2 cups all-purpose unbleached flour, plus extra for rolling
- 1 teaspoon salt
- 4-6 tablespoons ice water
Shrimp Fried Rice
By Addie
We loved having Grandma's version of Chinese takeout on Friday nights, especially after she taught us how to use ch...
- 1 cup long-grain rice
- 2 large eggs
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons vegetable oil, divided
- 1 can (6 ounces) water chestnuts, drained
- 6 green onions, sliced
- 1/4 pound ham
- 1/2 cup frozen peas, thawed
- 1/2 pound cooked shrimp, peeled and deveined
- 2 tablespoon light soy sauce
- 2 tablespoon fish sauce or dark soy sauce
Chile Con Queso
By Addie
1. Slice the tomato in half crosswise and squeeze each half to force out the seeds or simply push out the seeds wit...
- 1 medium tomato
- 1 1/2 tablespoons butter
- 1/2 cup finely chopped onion
- 1 can (4 ounces) chopped mild green chilies
- 2 cloves garlic, minced
- 1/2 teaspoon mild chili powder
- 1 teaspoon cornstarch
- 1/2 cup milk or half-and-half
- 3 cups (about 12 ounces) grated sharp Cheddar (for a milder flavor, substitute up to half Monterey Jack)
- Salt and ground black pepper, to taste
- Tortilla chips, for serving
Broccoli and Cheese
By Addie
Microwave the broccoli and water till hot and crisp-tender
- 1 1/2 pounds fresh broccoli (I just used a bag of frozen broccoli florets.)
- 3 Tablespoons water
- 6 oz Velveeta
- 1/3 cup milk
- 1/4 onion salt
- 1 drop red pepper sauce, if you like
Spanish Rice with Beans & Corn
By Addie
Fry rice in hot oil until brown
- 1 cup rice
- 1-2 Tablespoons oil
- 3/4 cup (8 oz) tomato sauce
- 1 cup chicken broth
- Corn-optional
- Black beans-optional
Kentucky Chocolate Chip Bourbon Pie
By Addie
This pie is made with Kentucky bourbon plus nuts and chocolate
- 1 (9 inch) pie crust (I used a Pillsbury frozen crust)
- 3/4 cup sugar
- 3 tablespoons all-purpose flour
- 3 eggs
- 3/4 cup butter or margarine, melted
- 3 tablespoons bourbon
- 1/2 tablespoon vanilla
- 3/4 cup chocolate chips
- 3/4 cup walnuts
Blueberry Pie
By Addie
"I love the taste of mouth watering Fresh Blueberry Pie! Yum! This blueberry pie is probably the best I have ever t...
- 5 cups fresh blueberries
- 1 tablespoon lemon juice
- 1 (15 ounce) packages refrigerated pie crusts
- 1 cup sugar
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter or 2 tablespoons margarine
- 1 large eggs, lightly beaten
- 1 teaspoon sugar
Lemon Pudding Cake
By Addie
Why this recipe works: For the brightest lemon flavor in our Lemon Pudding Cake, we used a full half-cup of lemon ...
- This dessert is best served warm or at room temperature the same day it is made. Scoop it out and serve in a bowl.
- 1/4 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 1/4 cups sugar
- 5 tablespoons unsalted butter, softened
- 2 tablespoons grated zest and 1/2 cup juice from 4 lemons
- 5 large eggs, separated
- 1 1/4 cups whole milk, room temperature
- 2 quarts boiling water