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Recipes
Cheddar Beer Soup
By slebel
1) In a skillet on Low/Med - cook carrots, onions and celery in butter until tender (about 15 minutes)
- 1 cup celery minced
- 1 cup carrots minced
- 1 1/2 cups onion minced
- 1 1/2 sticks (6oz) butter
- 2/3 cup flour
- 1 tsp. Dijon Mustard
- 3 cups Vegetable Broth
- 12 oz. dark German beer
- 3/4 cups milk
- 4 cups shredded cheddar cheese
- minced chives for garnish
- or
- 2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
- 2 medium carrots, cut into 1/4-inch dice (1 cup)
- 2 celery ribs, cut into 1/4-inch dice (1 cup)
- 2 teaspoons finely chopped garlic
- 1 Turkish or 1/2 California bay leaf
- 1/2 stick (1/4 cup) unsalted butter
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
- 1 (12-oz) bottle ale such as Bass
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
- 4 bacon slices (3 1/2 oz total), cooked and crumbled
- Read More http://www.epicurious.com/recipes/food/views/Cheddar-Beer-Soup-231641#ixzz2ErrUoeYq
Magic Cookie Bars from EAGLE BRAND®
By slebel
1.Heat oven to 350 degrees F (325 degrees for glass dish)
- 1/2 cup butter or margarine, melted
- 1 1/2 cups graham cracker crumbs
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
- 2 cups semisweet chocolate morsels
- 1 1/3 cups flaked coconut
- 1 cup chopped nuts
Spinach Salad with Candied Pecans, Pears and Brie
By slebel
1.Preheat the oven to 350°F
- by Brian MacDonald.1/3 cup pecan halves 2 Tbsp orange juice concentrate, thawed
- 3 Tbsp icing sugar 2 Tbsp olive oil
- 1/4 tsp cinnamon 1 Tbsp balsamic vinegar
- 1/8 tsp allspice 1 tsp minced garlic
- 1/8 tsp nutmeg 1/2 tsp liquid honey
- 8 cups baby spinach leaves 1/2 tsp Dijon mustard
- 1 cup diced radicchio
- 1 large ripe pear, peeled, cored and diced
- 2 oz brie, diced
Vanilla cupcake Ina
By slebel
Preheat the oven to 325 degrees F
- 3/4 pound (3 sticks) unsalted butter, room temperature
- 2 cups sugar
- 5 extra-large eggs (or 6 large eggs), room temperature
- 1 Tb pure vanilla extract
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
Fruit Dip
By slebel
Mix well
- Ingredients
- 1(8 ounce) container1 (8 ounce) container frozen whipped topping, thawed
- 1(7 ounce) jar1 (7 ounce) jar marshmallow creme
- 1(3 ounce) package1 (3 ounce) package cream cheese
HAsbrown casseral
By slebel
1.Preheat oven to 350 degrees F (175 degrees C)
- Ingredients
- 1 (2 pound) package frozen hash brown potatoes, thawed
- 1/2 cup melted butter
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (8 ounce) container sour cream
- 1/2 cup chopped onions
- 2 cups shredded Cheddar cheese
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups crushed cornflakes cereal
- 1/4 cup melted butter
- Directions
Beer Batter Fish Made Great
By slebel
1.Heat oil in a deep fryer to 365 degrees F (185 degrees C)
- 2 quarts vegetable oil for frying
- 8 (4 ounce) fillets cod
- salt and pepper to taste
- 1 cup all-purpose flour
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 egg, beaten
- 1 (12 fluid ounce) can or bottle beer
Captain Morgan Rum Tiramisu Cocktail
By slebel
Submitted by Shannon Lebel
- 1 1/2 oz Captain Morgan White Rum
- 1 TBSP mascarpone cheese (room Temp)
- 2 oz cream
- 3/4 oz strong coffee
- 1 tsp maple syrup (or to taste)
Sesame Chicken
By slebel
Put chicken into crock pot
- Ingredients
- 1 1/2 lb boneless/skinless chicken breasts
- 1/2 c honey
- 1/4 c soy sauce
- 2 Tbsp dried onion
- 2 Tbsp ketchup
- 1 Tbsp oil
- 1/2 tsp garlic powder
- 2 tsp cornstarch dissolved in 3 tablespoons water
- sesame seeds
White wine and garlic pasta
By slebel
PREPARATION 1. Heat olive oil over medium heat
- 1 lb pasta
- 4 garlic cloves, chopped
- 1/4 cup olive oil
- 1 Tbs unsalted butter
- 4 TBS stock
- 1/2 tsp crushed red pepper
- 1 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 3/4 cup white wine
- 1/2 cup chopped flat parsley
- 1/2 cup grated parmagiano-reggiano cheese