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Recipes
Apple-Pecan Bread Pudding
By pengnev
step 1 step 2 step 3 step 4 step 5 step 6 step 7
- Canola oil cooking spray
- PAM
- 1 loaf (16-ounce) cinnamon bread
- cut into 1-inch cubes
- 1 can (21-ounce) apple pie filling
- 1 1/2 cups chopped pecans
- 1 can (12-ounce) evaporated milk
- 1 1/2 cups half & half
- 3/4 cup egg beaters
- 3/4 cup packed brown sugar
- 1/2 teaspoon ground allspice
- Pinch salt
- 2 tablespoons butter
- cut into tiny pieces
- 3/4 cup caramel topping
- 2 tablespoons bourbon
- Whipped dessert topping
- thawed (optional)
Kelly's Fried Mushrooms
By pengnev
Appetizer
- Fresh Mushrooms
- 1/2 c. buttermilk
- 1 egg
- Cayenne Pepper
- Flour
- Dip- Mayo
- Mustard
- Cayenne
Tink A Taco Restaurants. Pinto Beans
By pengnev
Soak beans overnight. Drain well
- Pinto beans
- Bacon pieces and ends
- onion
- tomato
- Jalapeno
- Garlic Powder
- Smoked Sausage
TWICE BAKED POTATO CASSEROLE
By pengnev
Boil potatoes, drain and prepare as mashed potatoes using milk and butter
- 8 to 10 potatoes
- 1 bunch green onions, chopped (chop green part of stem for color)
- 8 slices crisp bacon
- Milk
- 1 stick butter
- 8 oz. pkg. cheddar cheese
- 8 oz. sour cream
Mendy's Hominy Casserole
By pengnev
Combine all ingredients, topping with cheeses and bake till melted
- 1 drained can hominy
- 1 1/2 c. sour cream
- 1/4 c. sliced blackl olives
- 1/4 c. finely chopped onion
- chopped jalapeno to taste
- 1 c. shredded cheddar and Monterrey Jack Cheese
Paula Kummer's Slow cooker German Style Green Beans
By pengnev
Vegetable
- 1/4 C. cooked & crumbled bacon
- 3 Tblsp. dehydrated onion flakes
- 1 Lb. frozen whole green beans
- 1/2 c. canned or boxed chicken broth (heated)
CHICKEN AND DUMPLINGS With Totilla Strips
By pengnev
Boil breasts until tender and debone
- 4 chicken breasts
- 1 can cream of chicken soup
- 1 can milk
- 1 can water
- 1/2 stick butter
- 1 pkg. of 12 flour tortillas
NATE - The Nate Berkus Show
By pengnev
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- 8 thick slices challah bread, cut 1/2-inch thick Cranberry Spread, recipe follows
- 8 thin slices Gruyere cheese (about 1-ounce each - (4 by 4-inch, or size of challah) or grated
- 4 slices deli-sliced honey-baked ham
- 3 tablespoons mayonnaise 1 tablespoon spicy brown mustard (recommended: Gulden's)
- 4 eggs
- 3 tablespoons heavy cream
- 1 teaspoon chili powder
- Kosher salt and freshly ground black pepper
- 2 tablespoons butter
- 3 tablespoons powdered sugar
- Filling
- 16 ounces fresh blueberries
- 2 Golden Delicious apples, cored, peeled and cut into 1/2-inch dice
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 2 teaspoons fresh lemon juice
- Pinch of salt
- 2 tablespoons butter, cut into small cubes
- 1 egg
- 2 tablespoons turbinado sugar
- Special equipment: food processor, 9-inch pie pan
Crock-Pot Lasagna Recipe
By pengnev
While slow cookers are often thought of as 1970s throwbacks and only good for making heavy stews, Jessica Seinfeld ...
- 3 cans (14.4 ounces) crushed tomatoes
- 3 cloves garlic , finely chopped
- 2 Tbsp. dried oregano
- 1/2 tsp. kosher salt
- 1/4 tsp. red pepper flakes
- 1/4 tsp. freshly ground black pepper
- 2 containers (15 ounces each) fresh ricotta
- 2 cups (8 ounces) grated mozzarella
- 1/4 cup grated Parmesan
- 12 lasagna noodles (about three-quarters of a 1-pound box)
- 5 ounces (about 6 cups) baby spinach
Camp Cornbread
By pengnev
Directions Preheat oven to 350 degrees F (175 degrees C)
- 1 (8 ounce) package corn bread muffin mix
- 1/3 cup milk
- 1 egg, lightly beaten
- 1 (8 ounce) can canned cream corn
- 1/2 cup white sugar