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Recipes
Baked Chicken And Vegetable Spring Rolls
By SMorrissey
Egg rolls are a great option for freezer meals
- 8 egg roll wrappers
- 1 cups carrots, matchstick cut
- 1 cups cabbage, shredded
- 7 ounces bean sprouts, canned, drained
- 1 cups chicken, cooked and chopped or shredded
- 1/2 Tbsp. olive oil
- 1 tsp. corn starch
- 1/2 Tbsp. soy sauce
- 1/2 Tbsp. water
- 1/2 Tbsp. Sriracha hot sauce
Ninja Korean Ribs
By SMorrissey
I plopped frozen solid beef ribs into the crockpot
- package of beef short ribs (or pork!)
- 1 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)
- 1 cup brown sugar
- 5 whole jalapeno peppers-keep them whole
Classic Peanut Butter Cookies
By SMorrissey
1) Preheat the oven to 350°F
- 1/3 cup vegetable shortening or 1/2 cup of butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup supermarket-style smooth peanut butter
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- sugar to sprinkle on top before baking-optional
Seafood Pasta in a Foil Package
By SMorrissey
Preheat the oven to 350 degrees F
- 1 pound linguine
- 4 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- Three 14.5-ounce cans diced (or whole) tomatoes
- Salt and fresh ground pepper
- Red pepper flakes
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pound jumbo or large shrimp, peeled and deveined, rinsed and dried
- 1 pound scallops, rinsed and dried
- Warm cream
- Fresh basil leaves, torn
- Fresh parsley leaves, torn
Chicken Soup with Matzo Balls
By SMorrissey
Recipe courtesy Ron Ben-Israel
- 5 pounds chicken bones with some meat on them (backs, necks, wings, etc.)
- 10 cloves garlic, whole
- 6 celery stalks with leaves on, cut into pieces
- 4 carrots, large dice
- 4 medium onions, quartered
- 1 bunch fresh parsley
- 4 teaspoons sea salt
- 2 teaspoons whole peppercorn
- 4 cloves
- 2 bay leaves
- 1/4 cup seltzer
- 2 tablespoons schmaltz, at room temperature
- 1 1/2 teaspoons sea salt
- Pinch ground pepper
- 4 large eggs
- 1/2 teaspoon baking soda
- 1 cup matzo meal
- Carrot, sliced on the bias
- Celery, sliced on the bias
- Fresh dill, plucked
- Cooked chicken pieces, shredded
- Fresh lemon juice
Crunchy Vegetable Spread
By SMorrissey
Place vegetables in a small colander or strainer; drain well
- 3/4 cup shredded carrots
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped green pepper
- 1 package (8 ounces) cream cheese, softened
- 1 tablespoon lemon juice
- 1/4 teaspoon white pepper
- Assorted crackers
Tri-Berry Oven Pancakes
By SMorrissey
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1 cup each raspberries, blueberries, and sliced strawberries
- 1 tablespoon granulated sugar
- 2 tablespoons unsalted butter, melted, plus 4 teaspoons for the dishes
- 3 extra-large eggs, at room temperature
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated orange zest
- 3/4 teaspoon kosher salt
- Maple syrup and confectioners' sugar, for garnish
Peach Cobbler
By SMorrissey
1 cup Bisquick mix (all purpose flour may be used, but Bisquick is the best choice for flavor) Directions Preheat...
- 2 cups fresh sliced peaches (or one 29 ounce can of sliced peaches, drained)
- 1 cup Bisquick mix (all purpose flour may be used, but Bisquick is the best choice for flavor)
- 1 cup of milk
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 cup butter, melted
- 1 cup of sugar
Pina Colada Zucchini Bread
By SMorrissey
This Pina Colada Zucchini Bread was one of my favorites
- Pina Colada Zucchini Bread
- 4 eggs
- 1 1/2 cups oil
- 1 1/2 tsp vanilla
- 1 1/2 tsp coconut extract
- 3 cups shredded zucchini
- 1 cup crushed pineapple, drained
- 4 cups flour
- 2 1/2 cups sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp salt
- 1 cup coconut, divided
Classic Crisco Pie Crust
By SMorrissey
1. BLEND flour and salt in medium mixing bowl
- 1 1/3 cups Pillsbury BEST® All Purpose Flour
- 1/2 teaspoon salt
- 1/2 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
- OR 1/2 cup well-chilled Crisco® All-Vegetable Shortening
- 3 to 6 tablespoons ice cold water
- DOUBLE CRUST
- 2 cups Pillsbury BEST® All Purpose Flour
- 1 teaspoon salt
- 3/4 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
- OR 3/4 cup well-chilled Crisco® All-Vegetable Shortening
- 4 to 8 tablespoons ice cold water
- DEEP DISH DOUBLE CRUST
- 2 2/3 cups Pillsbury BEST® All Purpose Flour
- 1 teaspoon salt
- 1 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
- OR 1 cup well-chilled Crisco® All-Vegetable Shortening
- 6 to 10 tablespoons ice cold water