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Recipes
Cranberry Sauce
By BELDENCLAN
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice
- 12 ounces cranberries
- 1 cup white sugar
- 1 cup orange juice
Cream of Asparagus Soup
By BELDENCLAN
Melt butter and oil in a heavy cooking pot
- 2 Tbsp Olive Oil
- 2 Tbsp Butter
- 1 onion, chopped
- 3 stalks celery, chopped
- 2 cloves minced garlic
- 3 tablespoons all-purpose flour
- 5 1/2 cups Chicken Broth or stock 2 med.
- potato, peeled and diced
- 1 pound fresh asparagus, trimmed and coarsely chopped
- 3/4 cup half-and-half
- 1 tablespoon soy sauce
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground white pepper
Blueberry Cobbler
By BELDENCLAN
1. Preheat oven to 375 degrees F (190 degrees C)
- 3 cups fresh blueberries
- 3 tablespoons white sugar
- 1/3 cup orange juice
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 pinch salt
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1 egg
- 1/2 teaspoon vanilla extract
Guacamole
By BELDENCLAN
In a medium bowl (medium covered bowl, if making ahead) combine all the ingredients except the avocados
- 3 or 4 firm-ripe to ripe Avocados (about 2 lbs. total)
- 1/4 cup Lime juice
- 2 tablespoons minced Green Onion (Scallions) (can also use Red onion if desired)
- 2 tablespoons chopped fresh Cilantro
- 1-2 tablespoons finely minced fresh Jalapeno Chili Peppers (seeds removed)
- 1-2 cloves Garlic, pressed or minced
- 1 medium Tomato, finely chopped
- 1/2 teaspoon Salt
Wisconsin Native's Beer Cheese Soup
By BELDENCLAN
1. In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic
- 1 1/2 cups diced carrots
- 1 1/2 cups diced onion
- 1 1/2 cups diced celery
- 2 cloves garlic, minced
- 1 teaspoon hot pepper sauce
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups chicken broth
- 2 cups beer
- 1/3 cup butter
- 1/3 cup flour
- 4 cups milk or half and half
- 6 cups shredded sharp Cheddar
- cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire
- sauce
- 1 teaspoon dry mustard
Chinese Salad
By BELDENCLAN
Preheat broiler. Crumble ramen noodles on to broiler pan, add almonds and sesame seeds and spread even
- 2- 7oz bags baby spinach
- 3 green onions (sliced)
- 1 (3-ounce) package of Oriental flavor ramen noodles with seasoning pack
- 1 (6-ounce) package of slivered almonds
- 1 Tablespoon sesame seeds
- 1/2 cup vegetable oil
- 1/4 cup sugar
- 3 Tablespoons white vinegar
- 1/4 teaspoon salt
Zucchini Bread
By BELDENCLAN
Heat oven to 325°. Grease generously bottoms only of 2 loaf pans 9x5x3 inches
- 4 Cups coarsely shredded zucchini (drain in colander)
- 3 cups all-purpose flour
- 2 1/2 cups sugar
- 1 1/4 cups vegetable oil
- 4 eggs, beaten
- 1 Tablespoon plus 1 teaspoon vanilla
- 1 Tablespoon ground cinnamon
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup chopped nuts (optional)
Best Banana Bread
By BELDENCLAN
Preheat oven to 350ºF Lightly grease 2 loaf pans
- 3 1/2 cups Flour
- 3 tsp Baking Powder
- 1 tsp Salt
- 1 tsp Baking Soda
- 2 cups Mashed Bananas (approx. 4)
- 2 tsp Lemon Juice
- 3/4 cup Shortening (or vegetable oil)
- 1 1/2 cup Sugar
- 3 Eggs
- 3/4 cup Milk
- 1/2 cup Chopped Nuts
Butternut Squash Bread Recipe
By BELDENCLAN
Preheat oven to 350 degrees F
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1 cup butternut squash puree* Recipe BELOW
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs, beaten
- 1/4 cup water
- 1/2 cup toasted chopped walnuts or pecans (or your favorite nuts)
Cole Slaw
By BELDENCLAN
Shred cabbage, carrot and onion into large bowl
- Dressing:
- 1 medium head of white cabbage OR
- a combination of white and red cabbage, shredded
- 1 medium carrot, shredded
- 1 Tbsp minced onion
- 6 Tbsp sugar
- 3-4 Tbsp vinegar
- 2 Tbsp vegetable oil
- 1/2 tsp salt
- 3/4 cup Mayonnaise