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Recipes
Beef Roast (crock pot)
By kawaibaby
Recipe courtesy Robin Chapman
- Difficulty: Easy
- Cook Time: Over 120 minutes
- (3-4 pound) roast, your choice of cut
- One stick butter
- 1 package au jus gravy mix
- 1 package Hidden Valley Ranch dressing mix (dry)
- Pepperoncini peppers, number to your liking and a little juice
Patty Melt
By kawaibaby
Ree Drummond Recipe
- 1 stick Butter
- 1 whole Large Onion, Halved And Sliced
- 1-1/2 pound Ground Beef
- Salt And Pepper, to taste
- 5 dashes Worcestershire Sauce
- 8 slices Swiss Cheese
- 8 slices Rye Bread
- 1 stick Butter
- 1 whole Large Onion, Halved And Sliced
- 1-1/2 pound Ground Beef
- Salt And Pepper, to taste
- 5 dashes Worcestershire Sauce
- 8 slices Swiss Cheese
- 8 slices Rye Bread
- 1 stick Butter
- 1 whole Large Onion, Halved And Sliced
- 1-1/2 pound Ground Beef
- Salt And Pepper, to taste
- 5 dashes Worcestershire Sauce
- 8 slices Swiss Cheese
- 8 slices Rye Bread
Cheese Cake with Sour Cream Topping
By kawaibaby
•Preheat oven to 350F degrees
- Crust:
- 1 1/4 cups Honeymaid graham cracker crumbs
- 5 tablespoons butter, melted
- 3 tablespoons sugar
- Filling:
- 3/4 cup sugar
- 3 (8 oz.) Philadelphia cream cheese bars (must be the Philadelphia brand)~ softened to room temperature.
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- pinch of salt
- Topping:
- 1 pint (2 cups) sour cream
- 1/2 cup sugar
- 1 tsp. vanilla
- pinch of salt
Oven-Roasted Pork Ribs
By kawaibaby
The Best Oven-Roasted Ribs recipe by the other Pam Anderson courtesy of Ree Drummond
- 6 tablespoons brown sugar
- 6 tablespoons paprika
- 3 tablespoons ground black pepper
- 3 tablespoons garlic powder
- 1 1/2 teaspoons salt
- 3 slabs of pork spareribs or 4 slabs of baby-back ribs
- 9 tablespoons (1/2 cup + 1 tablespoon Dijon or yellow mustard
- 2 teaspoons liquid smoke (optional)
- Heavy-duty foil
- Your favorite barbecue sauce
Classic Chicken Divan
By kawaibaby
Better Homes and Gardens, 1968
- 2 10-oz. packages frozen broccoli spears
- 1/4 cup butter or margarine
- 6 tbsp. all-purpose flour
- 2 cups chicken broth
- 1/2 cup whipping cream
- 3 tbsp. dry white wine
- 3 chicken breasts, halved and cooked
- 1/4 cup grated Parmesan cheese
Spanish Rice
By kawaibaby
1.Heat oil in medium saucepan over medium heat
- 1 tablespoon Pure Wesson® Canola Oil
- 1 cup frozen Southwest mixed vegetables (corn, black beans, red peppers)
- 1 cup long-grain white rice, uncooked
- 1 can (14 oz each) reduced-sodium chicken broth
- 1 can (10 oz each) Ro*Tel® Mild Diced Tomatoes & Green Chilies, undrained
Texas Caviar
By kawaibaby
Heat olive oil, sugar and apple cider vinegar on stovetop until sugar is dissolved
- 1 (15 ounce) can black-eyed peas, rinsed
- 1 (11 ounce) can shoe peg corn, drained
- 1 (15 ounce) can black beans, thoroughly rinsed
- 1 (4 ounce) jar pimientos, drained and chopped
- 1 14.5 ounce can of petite diced tomatoes (drained)
- 1 (4 ounce) can of jalapenos (chopped)
- 1 medium red onion, chopped
- 1 cup chopped celery
- 3/4 cup extra virgin olive oil (for dressing and marinating)
- 1/2 cup cider vinegar
- 3/4 cup sugar
- 6 tsp of fresh cilantro or 2 tsp dried (or more to taste)
- salt
- pepper
Ricotta-Filled Meatballs
By kawaibaby
Directions 1. Make the meatballs: Preheat oven to 350 degrees
- For the Meatballs
- 3 cups cubed crusty white Italian bread, crusts removed
- 1 pound ground veal
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg
- 1/2 onion, chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh basil
- 1 1/2 cups grated Parmigiano-Reggiano cheese
- Pinch of oregano
- Coarse salt
- 2 cups Basic Tomato Sauce
- For the Stuffing
- 1 cup ricotta cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 1/2 teaspoons coarse salt
- Freshly ground black pepper
- To Serve
- 1 cup Basic Tomato Sauce
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmigiano-Reggiano cheese
Broccoli Souffle (Birds Eye)
By kawaibaby
1.Preheat oven to 350°F. 2
- 2 Tbsp. olive oil
- 1 bag Birds Eye® Baby Broccoli Florets
- 2 Tbsp. all-purpose flour
- 4 large eggs, separated and yolks lightly beaten
- 1 cup milk
- 4 Tbsp. shredded parmesan cheese, divided
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
Mango Margaritas
By kawaibaby
Added by Ree on August 31, 2012 in Cocktails, Drinks
- 2 whole Limes
- 2 Tablespoons Coarse Sugar (decorator's Sugar)
- 2 jars (20 Ounce) Mango Chunks, Drained
- 1-1/2 cup Tequila
- 1-1/2 cup Triple Sec
- 1/4 cups Sugar