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Recipes
Marinated Chuck Roast II
By Addie
It's the simple marinade of orange juice, soy sauce, brown sugar and Worcestershire sauce that makes this beef roas...
- 1/2 cup orange juice
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 1 teaspoon Worcestershire sauce
- 1 boneless beef chuck roast (3 to 4 pounds)
Cinnamon Quick Bread II
By Addie
I'm not sure why it never occurred to me to create a recipe for cinnamon bread
- Crumb Topping:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 teaspoons ground cinnamon
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- ...................................
- 1/4 cup packed brown sugar
- 2 tablespoons all purpose flour
- 1/4 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter cut into small pieces
Mexicorn
By Addie
Colorful corn dish to complement any Mexican menu
- 1 medium sweet red peppers, chopped
- 1 tablespoon jalapeno peppers, seeded and chopped
- 1 tablespoon butter or 1 tablespoon margarine
- 1 1/2 teaspoons ground cumin
- 1 (16 ounce) packages frozen corn, thawed
- 1/3 cup fresh cilantro or 1/3 cup parsley, chopped
Favorite Homemade Buttermilk Biscuits
By Addie
"My great aunt taught me how to make the best homemade buttermilk biscuits
- 2 cups self-rising flour, sifted
- 1 1/3 cups buttermilk
- 1/4 teaspoon baking powder
- 1/4 cup Crisco shortening
- 1 pinch baking powder
Tuscan Grilled Chicken Under a Brick
By Addie
Both the Tuscans and the Romans claim to have invented the method for grilling chicken under a brick to keep it jui...
- 1 small clove garlic
- 1 Tbs. fresh sage
- 1/2 Tbs. fresh rosemary
- 1/4 tsp. crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- ............................................
- 4 8-oz. bone-in, skin-on chicken breast halves
- Extra-virgin olive oil
- Vegetable oil for the grill
Black Forest Cake
By Addie
“This classic layer cake looks spectacular and tastes fantastic, too! A cake mix and cherry piefilling make it ea...
- 1 box (181/4 oz.) chocolate cake mix
- 1/3 cup vegetable oil
- 3 large eggs
- 3 tbsp. cherry-flavored brandy or cherry-flavored coffee syrup, divided
- 11/2 cups heavy whipping cream
- 1 tsp. sugar
- 1 can (21 oz.) cherry pie filling
- 1 square (1 oz.) semisweet chocolate, shaved
- 1 oz. white chocolate, shaved
Shrimp Creole
By Addie
"This was my all time favorite meal growing up
- 1/2 cup onions, chopped
- 1/2 cup celery, chopped
- 1 clove garlic, minced
- 3 tablespoons olive oil
- 1 (1 lb) can tomatoes
- 1 (8 ounce) cans tomato sauce
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1/2-1 teaspoon chili powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon cornstarch
- 12 ounces shrimp, peeled
- 1 dash Tabasco sauce
Crockpot Jambalaya
By Addie
My favorite thing about this dish is that you can make it in your slow cooker
- ◦1 can (28 ounces) diced tomatoes, undrained
- ◦1 pound fully cooked andouille sausage links, cubed
- ◦1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
- ◦1 can (8 ounces) tomato sauce
- ◦1 cup diced onion
- ◦1 small sweet red pepper, diced
- ◦1 small green pepper, diced
- ◦1 cup chicken broth
- ◦1 celery rib with leaves, chopped
- ◦2 tablespoons tomato paste
- ◦2 teaspoons dried oregano
- ◦2 teaspoons Cajun seasoning
- ◦1-1/2 teaspoons minced garlic
- ◦2 bay leaves
- ◦1 teaspoon Louisiana-style hot sauce
- ◦1/2 teaspoon dried thyme
- ◦1 pound cooked medium shrimp, peeled and deveined
- ◦Hot cooked rice
Salmon Croquettes
By Addie
Salmon croquettes with green onions and egg and flour
- 1 can (15oz) pink salmon, drain, reserve juice
- 1 egg
- 1/2 cup flour
- Pepper, to taste
- 1/2 cup chopped green onions
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup juice from drained salmon
- 1 teaspoon baking powder, heaping
- Oil for deep frying
Grilled Chicken Wings
By Addie
Why this recipe works: To get crisp, well-rendered chicken wings, we tossed the wings in cornstarch (and spices) a...
- If you buy whole wings, cut them into 2 pieces before brining. Don’t brine the wings for more than 30 minutes or they’ll be too salty.
- 1/2 cup salt
- 2 pounds chicken wings, wingtips discarded
- 1 1/2 teaspoons cornstarch
- 1 teaspoon pepper