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Recipes
Shrimp - Almond Crusted
By rainmaker
Heat oven to 375 degree F
- 1/2 cup all purpose flour
- 1-1/4 teaspoons salt
- 1 large egg
- 2 tablespoons water
- 1 cup panko bread crumbs
- 1/2 cup sliced almonds
- 16 uncooked peeled deveined extra-large shrimp (about 1 lb), thawed if frozen and peel left on tails
- 1/4 cup butter or margarine, melted
Dressing - Sweet Onion
By rainmaker
Finely chop onion, add oil, salt, sugar and mustard and beat or blend until well mixed Add vinegar and beat
- 1 cup olive oil
- 1 cup sugar
- 1 small onion
- 1 tsp celery seed
- 1 tsp salt
- 1 tsp dry mustard
- 1/2 cup white vinegar
- 1 small carrot, grated
Chicken - Sweet & Tangy
By rainmaker
Arrange chicken in 2 quart oblong glass baking dish
- 1 (2-1/2 to 3-1/2 lb.) chicken, cutup
- 1/4 cup mayonnaise
- 1 (1-3/4 oz.) pkg. dry onion soup mix
- 1 cup bottled Russian dressing
- 1/2 cup apricot preserves
- 1/2 cup pineapple preserves
Sweet Potato Pie
By rainmaker
1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done
- 1 (1 pound) sweet potato
- 1/2 cup butter, softened
- 1 cup white sugar
- 1/2 cup milk
- 2 eggs
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 (9 inch) unbaked pie crust
Potatoes - Parmesan Garlic Roasted
By rainmaker
Preheat oven to 400 degrees
- 2 pounds red potatoes, cut into 1 inch pie
- 2 tablespoons olive oil
- 1/2 cup grated parmesan cheese
- 3 garlic cloves, minced
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Chopped parsley for garnish
Peaches and Blueberries in Foil
By rainmaker
Cut 4 sheets of heavy duty foil into 8x12 inch pieces
- 4 ripe peaches
- 1/2 cup brown sugar
- 1 tsp. cinnamon
- 1/2 tsp. nutmet
- 1/2 pint blueberries
- 1 tsp. vanilla extract
- Fresh mint for garnish, optional
- Fresh cream for garnish, optional
Stuffed Bell Peppers (Energy Boosting)
By rainmaker
Preheat oven to 375 degrees F
- 8 red, yellow or orange bell peppers or a mixture of all
- 2 tbsp. canola or olive oil, divided
- 1 medium sized yellow onion, chopped
- 4 garlic cloves, peeled and minced
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 (16 oz.) fresh Italian turkey sausage, removed from casing or lean ground turkey
- 1 (16 oz.) jar chunky salsa, mild or hot
- 2 cups fresh baby spinach, rinsed and chopped or 1 (10 oz.) package chopped spinach, thawed and squeezed to remove moisture
- 1 cup cooked brown rice
- 1 cup low-fat cheddar cheese
- 2 large avocados, peeled and pit removed, sliced
- 1/2 cup low-fat Greek yogurt
- 1/4 cup finely chopped fresh basil leaves
Chicken Penne Alfredo
By rainmaker
In a 4 quart Dutch oven cook pasta and carrots according to pasta package directions; add broccoli for the last 6 m...
- 6 ounces dried multigrain or whole wheat penne pasta
- 2 cups packaged peeled baby carrots
- 3 cups broccoli florets
- 7.5 ounces chicken breast strips - cooked
- 4 ounces soft goat cheese with herbs or garden veggies
- 1/2 to 1 cup fat free milk
- 1/2 teaspoon cracked black pepper
Hashbrowns Casserole/Copycat Cracker Barrel
By rainmaker
Preheat oven to 350 degrees F and spray an 11 x 14 baking dish with cooking spray
- 2 lbs frozen hashbrowns
- 1/2 cup margarine or butter, melted
- 1 (10-1/4 ounce) can cream of chicken soup
- 1 pint sour cream
- 1/2 cup onion, chopped
- 2 cups cheddar cheese, grated
- 1 teaspoon
- 1/4 teaspoon pepper
Ahi Tuna Tartare With Avacado
By rainmaker
1. Brush tuna with 1/2 tablespoon of the oil and sprinkle it with salt and pepper
- 6 ounces ahi tuna steaks
- 3-1/2 tablespoons extra virgin olive oil
- 1 large avacado, peeled, pitted and diced
- 1 jalapeno chile, seeded, devined and minced
- 1/3 cup fresh cilantro, chopped
- 1/3 cup red onion, chopped
- 1/4 cup fresh lime juice
- 2 teaspoons fresh oregano, chopped (optional)