Carynz's profile page
Recipes
Barbecue Veal from Mish Mag
By Carynz
Preheat oven to 325. Wash roast,pat dry and place in a 9x13" baking pan
- 1 3-5 lb rolled shoulder veal roast
- onion powder
- garlic powder
- seasoned salt
- paprika
- pepper
- Barbecue Sauce
- 1/2 tsp black pepper
- 3/4 cup ketchup
- 1/2 cup water
- 1 Tbs brown sugar
- 1/4 tsp onion powder
- seasoned salt,to taste
- 2 tsp vinegar
- 2 tsp Worcestershire sauce or balsamic vinegar
Luscious Cheesecake from Mish. Mag
By Carynz
it's a tart recipe. Either add more sugar or cut back on the lemon juice
- CRUST
- 2 oz butter or marg,melted
- 1/2 cup sugar
- 1 cup ground filberts or almonds
- FILLING
- 1 Tbs clear unflavored gelatin,dissolved in 1 1/2 Tbs hot water
- 2 8 oz containers whipped cream cheese
- 1/4 cup vanilla Greek Yogurt
- 2/3 cup confectioners' sugar
- 1 Tbs freshly squeezed lemon juice
French Onion Soup from Mish Mag
By Carynz
In a large soup,saute onions in butter or oil until very soft and golden
- 6 large onions,peeled and halved and then sliced thinly(half circles)
- 3 Tbs oil or butter
- 3 Tbs flour(approx)
- boiling water
- bay leaf
- 2 Tbs brown sugar(optional)
- 1/2 cup red wine(if desired)
- salt to taste
Peanut Butter/Chocolate Rice Krispy Treats
By Carynz
Melt over low flame,peanut butter,baking choc
- 1 1/4 cup peanut butter
- 1/2 lb baking chocolate
- 3/4 cups honey
- 1 Tbs water
- 2 cups chopped unsalted peanuts
- 4 cups Rice Krispies
- 14 oz. white chocolate
- 4 Tbs peanut butter
- chocolate chips
Pumpkin Cheese Cake from Paula Deen
By Carynz
Preheat oven to 325. CRUST; combine crumbs,sugar and cinn
- 1 3/4 cups graham cracker crumbs
- 3 Tbs. light brown sugar
- 1/2 tsp cinnamon
- 5 Tbs butter or marg. melted
- 3 8oz bars of cream cheese,room temp
- 15 oz can pureed pumpkin
- 3 eggs
- 1 yolk
- 1/4 cup sour cream
- 1 1/2 cups sugar
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 2 Tbs flour
- 1 tsp vanilla extract
- whipped cream optional for the top
Honey-Mustard Pretzel Chicken Salad
By Carynz
Preheat oven to 350. In a large bowl combine the egg whites,mustard,honey and seasoned salt,whisk well
- PRETZEL CRUSTED CHICKEN
- 1 pkg.boneless chicken breast,cut into 1 1/2 " strips
- 2 egg whites
- 1/4 cup dijon mustard
- 1 Tbs honey
- 1 tsp seasoned salt
- 1 1/4 cups crushed thin pretzel twists
- HONEY MUSTARD DRESSING
- 1/4 cup each dijon mustard,honey and olive oil
- 1/2 lime or lemon,juiced
- 1/2 tsp smoked paprika
- pepper to taste
- SALAD
- 2 cups tiny twist pretzels or pretzel crisps (for the croutons)
- 4-6 cups lettuce or a mix of lettuce and spinach
- 2 cups sliced strawberries
- 1 large avocado,diced
Honey Barbecue Ribs
By Carynz
Lay ribs in a large roaster pan
- MARINADE:
- 4 lbs. spare ribs
- 1/2 cup honey
- 3 Tbs soy sauce
- 1 tsp prepared mustard
- 1 clove garlic,crushed
- 1 cup chicken broth
- 1/4 cup ketchup
- 1/2 tsp salt
- 1/4 tsp pepper
Rosemary Chocolate Pecan Pie
By Carynz
Preheat oven to 350. Melt chocolate and marg
- 1 frozen pie crust
- 3 Tbs. marg
- 1 cup light corn syrup
- 3/4 cup sugar
- 3 eggs beaten
- 1 tsp vanilla sugar
- 1 cup finely chopped pecans
- 9 squares Rosemarie Chocolate(or any kind of truffle chocolate)
Coffee Toffee Chocolate Pie from Mishpacha mag
By Carynz
Preheat oven to 350. Combine all crust ingredients and press into 9" round spring form pan or tart pan
- Crust
- 1 1/4 cup oats
- 1/3 cup margarine
- 1/2 cup brown sugar
- 1/2 cup ground pecans or walnuts
- 1 oz. grated chocolate
- 1 tsp vanilla extract
- Toffee Filling
- 1 cup margarine
- 4 oz bittersweet chocolate
- 4 eggs,beaten
- 2 cups confectioner's sugar
- 2 tsp vanilla extract
- Topping
- 1 8 oz container pareve rich whip topping
- 1 tsp coffee granules,dissolved in 1 tsp vanilla extract
- 1 1/2 Tbs vanilla sugar
- Vienesse crunch, shredded chocolate or chocolate curls for garnish