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Recipes
Perfect Lemonade
By Yvette-2
Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely
- 1 c. sugar
- 1 c. water
- 1 c. lemon juice
- 3-4 cups cold water
Black Beans and Rice
By Yvette-2
IN a stockpot over medium high heat, heat the oil
- 1 t. olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3/4 c. uncooked white rice
- 1 1/2 c. low sodium, low fat vegetable broth
- 1 t. ground cumin
- 1/4 t. cayenne pepper
- 3 1/2 c. canned black beans, drained
Boudin Dip
By Yvette-2
Remove boudin from casing and mix all ingredients
- 2 lbs. boudin
- 16 oz sour cream
- 2 c. shredded cheese and 1 c. for top
- 5-10 chopped jalepeno peppers plus 2-3 T juice
Shrimp and Corn Soup
By Yvette-2
In 4 quart stockpot, add the oil and cook onions, bell pepper and green onion until tender
- 1 c. onions, chopped
- 1/2 c. bell pepper, chopped
- 1/2 c. green onion, chopped
- 1/2 c. oil
- 1 lb. shrimp, peeled and deveined
- 1 small can tomato paste
- 3 c. water
- 2 16 oz. cans whole corn
- salt and pepper to taste
- 1 16 oz. can cream corn
Taco Soup
By Yvette-2
Crumble and cook ground meat in oil
- 2-3 lbs. ground meat
- 1-2 T olive oil
- 1 small onion, diced
- 1-2 jalepeno peppers, seeded and diced
- 2 cans beef broth
- 2 15 oz. cans tomato sauce
- 1 can Rotel
- 1 T. cumin
- 1 T. chili powder
- 1/2 t. salt
- 1/2 c. shredded cheddar cheese
- tortilla chips
- 2 packages of taco seasoning mix
Green Bean Casserole
By Yvette-2
Preheat oven to 350 degrees
- 2 T butter
- 2 T all purpose flour
- 1 t. salt
- 1 t. white sugar
- 1/4 c. onion, diced
- 1 c. sour cream
- 3 14.5 oz cans French style green beans, drained
- 2 c. shredded cheddar cheese
- 1/2 c. crumbled buttery round crackers
- 1 T butter, melted
Potato Soup
By Yvette-2
Brown bacon, drain and crumble, set aside
- 1 lb. bacon
- 3 c. chicken broth
- 3 chicken bouillon cubes
- 15 potatoes
- 1 pint half and half
- 2 packages 3 mexican cheese
- sour cream
- seasoning to taste
- green onions
Blueberry Cake
By Yvette-2
Combine cake mix, cream cheese, oil and eggs
- 1 yellow cake mix
- 1 package cream cheese, 8 ounces, room temperature
- 1/2 c. vegetable oil
- 3 eggs
- 1 can blueberries or 1-2 c. fresh blueberries
- 2 t. vanilla
Shrimp Spread
By Yvette-2
Combine all ingredients. Chill for at least 1 hour to allow flavors to marry
- 2 c. coarsely chopped boil shrimp
- 1/2 bunch green onions, minced
- 1/2 c. minced celery
- 4 hard boiled eggs, finely chopped
- 1/3 c. McIlhenny's Spicy Mayo
- 1 T fresh lemon juice
- seasoning to taste
Mazetti
By Yvette-2
Prepare noodles. Coat with butter
- 5 oz. egg noodles
- 2 lb. ground meat
- 1 c. chopped onion
- 3/4 c. chopped celery
- 1 medium green pepper
- 2 - 2 1/2 t. salt
- 1/4 t. pepper
- 2 10 oz cans tomato soup
- 1/3 c. margarine
- American cheese
- 2 cloves garlic
- 2 oz. pimento
- 2 T minced green olives
- 1 40 oz can chopped mushrooms