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Disappearing Tenderloin

Disappearing Tenderloin

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Whisk together the marinade, trim excess fat and silver skin from the tenderloins

  • Marinade:
  • 2 pork tenderloins, each around one pound
  • 1/3 cup fresh orange juice
  • 2 T olive oil
  • 2 T Worcestershire sauce
  • 1 T molasses
  • 1 T minced garlic
  • Rub
  • 2 tsp chili powder
  • 1 tsp cracked black pepper
  • 1 tsp kosher salt
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp granulated garlic
  • Pico De Gallo
  • 2 cups finely diced ripe tomatoes
  • 1 cup finely diced red onion
  • 3 T finely chopped fresh cilantro
  • 1 T fresh lime juice
  • 1 T olive oil
  • 1-2 tsp minced Serrano chilies, including seeds
  • 1 tsp kosher salt
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Taco Soup

Taco Soup

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Brown hamburger and onions until cooked

  • 1 lb. hamburger browned and drained
  • 1 small onion (chopped)
  • 1 garlic clove minced
  • 1 small can tomato sauce
  • 1 small can water
  • 1 can Ranch Style Original Texas beans
  • 1 can whole Kernel corn undrained
  • 1 can Rotel undrained
  • 1 pkg. dry taco seasoning
  • sour cream
  • shredded cheddar cheese
  • tortilla chips
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Coconut Cupcakes

Coconut Cupcakes

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Preheat the oven to 325 degrees F

  • Frosting:
  • 3/4 lb. (3 sticks) unsalted butter, room temperature
  • 2 c. sugar
  • 5 extra-large eggs at room temperature
  • 1 1/2 tsp. pure vanilla extract
  • 1 1/2 tsp. pure almond extract
  • 3 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 c. buttermilk
  • 14 oz. sweetened, shredded coconut
  • 1 lb. cream cheese at room temperature
  • 3/4 lb. (3 sticks) unsalted butter, room temperature
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. pure almond extract
  • 1 1/2 lb. confectioners' sugar, sifted
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Pepper Herb Crusted Beef Tenderloin

Pepper Herb Crusted Beef Tenderloin

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Pat tenderloin dry and rub with olive oil

  • 1 well trimmed whole beef tenderloin- 4-5 lbs
  • Olive oil
  • 2 tsp. cracked mixed peppercorns
  • 4 cloves garlic minced
  • 2 tsp. dried basil leaves, crushed
  • 2 tsp. dried oregano leaves, crushed
  • 2 tsp. steak and chop rub
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Spinach Salad

Spinach Salad

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Shake dressing ingredients well

  • Dressing:
  • 3/4 lb. fresh spinach
  • 1 (14 oz.) can bean sprouts, drained
  • 1 (8 oz.) can water chestnuts- chopped
  • 1/2 lb. bacon- fried crisp
  • 1 med. sweet onion
  • 6 hard-boiled eggs
  • sliced fresh mushrooms
  • 3/4 c. oil
  • 1/4 c. vinegar
  • 1/2 c. sugar
  • 2 tsp. salt
  • 1 tsp. Worcestershire sauce
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Best Carrot-Pineapple Cake

Best Carrot-Pineapple Cake

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Grease and flour two 8x1 1/2-inch or 9x1/2-inch round baking pans

  • Frosting:
  • 2 c. sifted cake flour
  • 1 3/4 c. sugar
  • 1 tbsp. ground cinnamon
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground allspice
  • 1 1/4 c. finely shredded carrot
  • 1 8 1/4-oz. can crushed pineapple (syrup pack)
  • 3/4 c. mayonnaise
  • 4 eggs
  • 1 c. chopped walnuts, toasted
  • 8 ounces cream cheese, softened
  • 2 tsp vanilla
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
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Raspberry Jells

Raspberry Jells

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Dissolve jells in hot water

  • 1 (5 oz.) pkg. red raspberry jells
  • 1 c. hot water
  • 1 pkg. (10 oz.) berries
  • 1 c. cool whip
  • 5 large marsh or 3/4 c. small
  • 1 pkg. (3 oz.) cream cheese
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Café Au Lait Cheesecake

Café Au Lait Cheesecake

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For the crust, in a mixing bowl combine crushed wafers and melted butter

  • 1 3/4 c. finely crushed choc wafers (30 cookies)
  • 1/3 c. butter melted
  • 2 oz. semi sweet choc chopped
  • 2 tbsp. water
  • 1 tbsp. instant espresso coffee powder or regular coffee crystals
  • 2 tbsp. Kahlua
  • 3- 8 oz. pkg. cream cheese softened
  • 1 c. sugar
  • 2 tbsp. flour
  • 1 tsp. vanilla
  • 4 slightly beaten eggs
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Debi’s Sheet Cakes

Debi’s Sheet Cakes

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Make in a large sheet cake pan Wilten pan - Bake at 350 degrees 18 to 26 minutes

  • 2 Duncan Hines original recipe cake mix
  • 1 c. egg whites
  • 2 c. water
  • 4 tbsp. sugar
  • 4 tbsp. oil
  • 8 tsp. almond extract
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Lemon Cake

Lemon Cake

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Preheat the oven to 350 degrees

  • For the glaze:
  • 1/2 lb. (2 sticks) unsalted butter, at room temperature
  • 2 1/2 c. granulated sugar, divided
  • 4 extra-large eggs, at room temperature
  • 1/3 c. grated lemon zest (6 to 8 large lemons)
  • 3 c. flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. kosher salt
  • 3/4 c. freshly squeezed lemon juice, divided
  • 3/4 c. buttermilk, at room temperature
  • 1 tsp. pure vanilla extract
  • 2 c. confectioners’ sugar, sifted
  • 3 1/2 tbsp. freshly squeezed lemon juice
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