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Recipes
Apple Mallow Yambake
By Nilson
Toss apples and nuts with combined brown sugar and cinnamon
- 2 apples sliced
- 2 17-ounce cans yams-drained
- 1/4-1/2 cup chopped pecans
- 1/4 cup margarine
- 1/2 cup brown sugar
- 2 cups miniature marshmallows
- 1/2 teaspoon cinnamon
Light Lemon Chiffon Pie
By Nilson
Stir together flour and brown sugar
- 1 cup flour 1 cup granulated sugar
- 1/4 cup packed brown sugar 2/3 cup water
- 1/2 cup butter or margarine at room temperature 4 eggs seperated
- 1/2 cup finely chopped nuts 1/3 cup lemon juice
- 2 Tablespoons melted butter or margarine 1 Tablespoon grated lemon rind
- 1 envelope unflavored gelatin 1/2 teaspoon cream of tarter
Bran's Dram
By Nilson
by Benjamin Schiller
- 1 bag berry herbal tea
- 1 1/2 ounces white rum
- 1/2 ounce fresh lemon juice
- 1 teaspoon honey
- A lemon twist
Lemon Pepper Shrimp Scampi
By Nilson
David Bonom, Cooking Light NOVEMBER 2012
- 1 cup uncooked orzo
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt, divided
- 7 teaspoons unsalted butter, divided
- 1 1/2 pounds peeled and deveined jumbo shrimp
- 2 teaspoons minced fresh garlic
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
Salsa Chicken Soup Recipe
By Nilson
In a large saucepan, combine the chicken, broth, water and chili powder
- 1/2 pound boneless skinless chicken breasts, cubed
- 1 can (14-1/2 ounces) chicken broth
- 1-3/4 cups water
- 1 to 2 teaspoons chili powder
- 1 cup frozen corn
- 1 cup salsa
- Shredded Monterey Jack cheese or pepper Jack cheese, optional
Gazpacho Salad****
By Nilson
Mix the salad dressing ingredients and put in bottom of salad bowl
- Dressing:
- 3/4 cup Italian Dressing (Kraft)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- Salad:
- 10 sliced mushrooms
- 4 sliced green onions
- 2 medium slice cucumbers
- 1/2 cup chopped parsley
- 1 green pepper sliced in rings
- 3 large tomatoes cut in wedges
- 6 ounces swiss cheese cut in strips
Crab Salad****
By Nilson
Mix together bread onion and eggs the night before serving
- 1 large loaf white bread
- 1 large onion chopped
- 4-6 hard cooked eggs-chopped
- 1 1/2 pound crab or sea flakes
- 1 cup chopped celery
- 3 cups mayonnaise
German Chocolate Cookies
By Nilson
Preheat oven to 350 degrees F
- Ingredients
- 2-1/4 cups shredded or flaked sweetened coconut
- 1-1/2 cups chopped pecans
- 1-3/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup packed brown sugar
- 3/4 cup butter, softened
- 1 large egg
- 2 tablespoons light corn syrup
- 2-1/2 teaspoons vanilla extract
- 1/4 teaspoon coconut extract
- 1 4-ounce bar German's sweet chocolate, finely chopped
- Directions
Mother's Chewy Oatmeal Logs
By Nilson
1. FOR THE COOKIES: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees
- INGREDIENTS
- COOKIES
- 1 3/4 cups (8 3/4 ounces) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 8 tablespoons vegetable shortening
- 1 1/4 cups (8 3/4 ounces) granulated sugar
- 2 large eggs
- 1/3 cup molasses
- 1 teaspoon vanilla extract
- 2 cups (6 ounces) old-fashioned rolled oats
- 1 cup raisins
- 2/3 cup walnuts or pecans, chopped
- GLAZE
- 1/2 cup (2 ounces) confectioners' sugar
- 2 teaspoons milk
- 1/2 teaspoon vanilla extract
- INSTRUCTIONS
Biscotti-Almond Anise
By Nilson
In a large bowl, cream butter with sugar until light and fluffy
- 3/4 cup sugar 2 teaspoons baking powder
- 1 stick unsalted butter, softened 1/2 teaspoon salt
- 3 large eggs 1 cup blanched, toasted, and coarsely chopped
- 2 Tablespoons Brandy almonds
- 1 Tablespoon+ grated lemon rind 1-Tablespoon anise seeds
- 3 cups flour