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Recipes
Stuffed Cornish Game Hens
By kawaibaby
Rinse Cornish hens and pat dry with paper towel
- 2 Cornish hens, uncooked
- salt and pepper, to taste
- 1 dozen dressing balls (You will find a recipe for Dressing Balls in bettyskitchen. They should be made ahead of time, refrigerated, or frozen and thawed. You may use any type of stuffing or even a stuffing mix in the place of the dressing balls.)
- 1 tablespoon snipped fresh sage (You may substitute 1 teaspoon dried sage.)
- 1/4 cup to 1/2 cup chopped pecans
- 1/4 cup chicken broth, or as needed, to make your stuffing soft and spoonable (You will need more chicken broth if you are using a dry stuffing mix.)
- 1 1/2 cups -- 1 3/4 cups chicken broth for the accompanying baked dressing
- melted butter for basting hens
Potluck Macaroni & Cheese
By kawaibaby
Cook macaroni according to package directions for al dente; drain
- 3cupsps uncooked elbow macaroni
- 1 package (16 ounces) process cheese (Velveeta), cubed
- 2 cups shredded Mexican cheese blend
- 2 cups shredded white cheddar cheese
- 1-3/4 cups whole milk
- 1 can (12 ounces) evaporated milk
- 3/4 cup butter, melted
- 3 large eggs, lightly beaten
Shrimp Scampi (a variation of Mr. Food's)
By kawaibaby
Cook linguine according to package directions; keep warm
- 1 pound linguine
- 1 1/2 sticks butter
- 3 tablespoons olive oil
- 2 shallot (minced)
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon of red pepper flakes (or more to taste)
- 1 pound large shrimp, peeled and deveined, tails removed
- 2 tablespoons fresh lemon juice (about 1 lemon)
- lemon zest
- 1/2 cup dry white wine
- 2 tablespoons chopped fresh parsley
Broccoli Chicken Casserole
By kawaibaby
Preheat oven to 350°. Prepare stuffing mix according to package directions, using 1-1/2 cups water
- 1 package (6 ounces) chicken stuffing mix
- 2 cups cubed cooked chicken
- 1 cup frozen broccoli florets, thawed
- 1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
- 1 cup shredded cheddar cheese
Beef Stroganoff (America's Test Kitchen)
By kawaibaby
1. Bring 4 quarts water to a boil in a large pot
- Salt
- 8 ounces of egg noodles (3 cups)
- 3 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 12 ounces white button mushrooms, trimmed and halved
- 12 ounces beef tenderloin, cut into 1/8 inch strips
- Pepper
- 3/4 cup dry red wine
- 1 onion minced
- 1 1/2 teaspoons brown sugar
- 1 teaspoon tomato paste
- 1 tablespoon all purpose flour
- 1/2 cup low sodium chicken broth
- 1/2 cup sour cream
Mango Lemon Bars
By kawaibaby
These bars are a take on the traditional lemon bar
- Crust:
- Mango Lemon Bars
- These bars are a take on the traditional lemon bar. Made with a buttery, mango lemon curd and baked until its just underdone, you'll be sinking your teeth into a creamy, custardy bar best served chilled with a glass of ice cold milk.
- Author: Curried Cantaloupe
- Recipe type: Bars
- Cuisine: Dessert
- 1/2 cup melted butter
- 1 1/2 cups flour
- 2 teaspoons lemon
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Parchment paper to line pan
- 8 x8 pan
- Mango Lemon Curd:
- 3/4 c mango pulp
- 1/3 cup lemon
- 1 cup sugar
- 4 eggs
- 2 egg yolks
- Zest from one lemon
- 1/2 cup butter
Italian Beef Roasted in Barolo Wine (Lidia B)
By kawaibaby
Recipe Notes *Lidia uses her own Mixed Meat Stock, which can be found on page 144 of her cookbook Lidia's Masterin...
- Ingredients
- 5 pound boneless beef-roast (flat-iron, chuck, or bottom round), trimmed of fat
- 2 teaspoons kosher salt plus more to taste
- 1/3 cup extra virgin olive oil
- 2 medium onions 1 pound total, quartered
- 3 carrots large, peeled and cut into 2-inch chunks
- 4 stalks celery cut into 2-inch chunks
- 6 cloves garlic plump, crushed and peeled
- 2 sprigs rosemary fresh
- 6 sage leaves large, fresh
- 1/4 teaspoon nutmeg freshly grated
- 1 teaspoon black peppercorns
- 1 cup porcini mushrooms dried, loosely packed, rinsed
- 2 bottles Barolo wine 750 milliliters each
- 2 cups beef stock or as needed (see note below)
- black pepper freshly ground
Sauerbraten (Grandpa Wagner)
By kawaibaby
Marinade: Beef roast in solution of cider vinegar and water 3 - 4 days
- Rump Roast of Beef (4-5 lb)
- 2 Cups of cider vinegar
- 2 Cups of water
- Piece of Cheese Cloth
- 2 tbsp. pickling spice
- 1 - 2 White Onions cut in chunks
- Salt & Pepper to taste
- 1/4 cup sugar
- Flour & water for thickening
Cherry Swirl Coffee Cake (Bisquick)
By kawaibaby
1 Heat oven to 350°F. Grease bottom and sides of 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or...
- Coffee Cake
- 4 cups Original Bisquick® mix 1/2 cup granulated sugar 1/4 cup butter or margarine, melted 1/2 cup milk 1 teaspoon vanilla 1 teaspoon almond extract 3 eggs 1 can (21 oz) cherry pie filling
- Glaze
- 1 cup powdered sugar 1 to 2 tablespoons milk
- Expert Tips
- Use 1 can of your favorite flavor of pie filling instead of the cherry.
- This recipe is easy to cut in half. Use one 9-inch square pan. Use 2 eggs, and substitute a 10-ounce jar of fruit preserves for the pie filling. Divide remaining ingredient amounts in half.
Roasted Lemon Chicken with Potatoes and Rosemary
By kawaibaby
1.Preheat oven to 400 degrees F
- Roasted Lemon Chicken with Potatoes and Rosemary
- 8-10 pieces of your favorite cut of chicken – skin on
- 1 lb. baby red potatoes
- 1/2 onion – cut in large pieces
- 2 lemons, 1 sliced and 1 juiced
- 1/3 cup olive oil
- 2 garlic cloves, minced
- 1 Tablespoon fresh Rosemary plus sprigs for garnish
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper