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Recipes
The Basic Facts of Simp Son Wave
By Sharon T
They're also an ideal solution when growing your hair out from a quick cut in order to add length immediately
- y.
SAUCE-Fresh Tomato Sauce
By Sharon T
SAUCE-Fresh Tomato Sauce Excellent Julia Childs Pg 358 In season, use ripe red tomatoes, out of season, use ...
- SAUCE-Fresh Tomato Sauce
- Excellent
- Julia Childs Pg 358
- In season, use ripe red tomatoes, out of season, use mixture of fresh tomatoes and Italian plum tomatoes.
- 1/2 cup minced onion
- 4 cups tomato pulp (out of season: half fresh and half canned)
- 1/4 tsp thyme
- 1 bay leaf
- 1 or 2 large cloves of garlic, pureed
- Optional: big pinch of saffron threads
- Optional: 1/4 tsp dried orange peel
- Salt
- Fresh ground pepper
- Cook the onions and oil in a 2 qt covered saucepan stirring occasionally, until tender but not brown-6-8 minutes.
- Stir in tomatoes, cover and cook slowly several minutes. Stir in the herbs, garlic, optional saffron and orange peel, salt lightly to taste.
- Simmer slowly, partially covered, for 30 minutes, adding a little juice from the tomatoes if sauce becomes too thick. Taste carefully and correct seasoning.
- May be cooked in advance and refrigerated or frozen
Shrimp, Roasted with Honey Ginger Soy Marinade
By Sharon T
In a food processor or blender, process the soy sauce, garlic, oil, honey, dry mustard, and ginger until combined, ...
- 1/4 cup soy sauce
- 1 small clove of garlic, roughly chopped
- 1 1/2 tablespoons vegetable oil
- 1 tablespoon honey
- 1 1/2 teaspoons dry mustard
- 1 1/2 teaspoons roughly chopped fresh ginger
- 1 1/2 pounds jumbo shrimp
- Salt and pepper to taste
- Scallions, thinly sliced for garnish
Peanut Butter Cookie Candy Bars
By Sharon T
1 Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
- 3 tablespoons vegetable oil
- 1 tablespoon water
- 1 egg
- 1/3 cup light corn syrup
- 3 tablespoons butter or margarine, softened
- 3 tablespoons peanut butter
- 1 tablespoon plus 1 1/2 teaspoons water
- 1 1/4 teaspoons vanilla
- Dash salt
- 3 1/2 cups powdered sugar
- 1 bag (14 oz) caramels, unwrapped
- 2 tablespoons water
- 1 1/2 cups unsalted dry-roasted peanuts
- 1 bag (11.5 oz) milk chocolate chips (2 cups)
Mexican Cornbread Casserole
By Sharon T
This is a hearty one dish meal that is perfect for a large gathering
- Nonstick cooking spray
- 1 pound ground beef
- 1/2 cup bell pepper, chopped
- 1 onion, chopped
- 1 (1.25-ounce) package taco seasoning mix----????
- 1 (8.5-ounce) boxes corn muffin mix
- 1 (14.0-ounce) can cream-style corn---use 7 oz
- 1 (14.0-ounce) can corn kernels, drained---- use 7 oz
- 1 1/2 cups shredded cheddar cheese---- reduce
- 1 (4-ounce) can chopped green chilies, drained
Slow Cooker London Broil
By Sharon T
1.Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit! 2
- original recipe makes 8 servings
- 2 pounds flank steak (or London Broil)
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 5 oz condensed tomato soup
- 1 (1 ounce) package dry onion soup mix
- 1 jar beef gravy
- Optional: 1/2 Tbsp Worcestershire and 1/2 Tbsp red wine vinegar
- 1 small cam mushrooms, drained
Easy Ravioli Bake
By Sharon T
Add sausage, hburger or chicken for more protein
- 1 jar (26 to 28 ounces) tomato pasta sauce (any variety)
- 1 package (25 to 27 1/2 ounces) frozen cheese-filled ravioli
- 2 cups shredded mozzarella cheese (8 ounces)
- 2 tablespoons grated Parmesan cheese
Best Tomato Soup Ever
By Sharon T
To begin, dice the onion. Melt the butter in a large pot or Dutch oven
- 1 medium white or yellow onion
- 6 tablespoons (3/4 stick) butter
- Two 14.5-ounce cans diced tomatoes
- One 46-ounce bottle or can tomato juice
- 3 to 6 tablespoons sugar
- 1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
- Freshly ground black pepper
- 1 cup sherry, optional
- 1 1/2 cups heavy cream
- 1/4 cup chopped fresh basil
- 1/4 cup chopped flat-leaf parsley
Appetizer Tortilla Pinwheels
By Sharon T
In a large bowl, beat the first eight ingredients until blended
- 1 cup (8 ounces) sour cream
- 1 package (8 ounces) cream cheese, softened
- 1 can (4-1/4 ounces) chopped ripe olives
- 1 can (4 ounces) chopped green chilies, well drained
- 1 cup (4 ounces) shredded chedder cheese
- 1/2 cup chopped green onions
- Garlic powder to taste
- Seasoned salt to taste
- 5 flour tortillas (10 inches), room temperature
- Fresh parsley for garnish
- Salsa
VEG-ASPARAGUS CREPES AU GRATIN
By Sharon T
VEG-ASPARAGUS CREPES AU GRATIN 2 -8 OZ ASPARAGUS –USE FRESH 12-13 CREPES SALT AND PEPPER 1 -10OZ CAN CREAM ...
- VEG-ASPARAGUS CREPES AU GRATIN
- 2 -8 OZ ASPARAGUS –USE FRESH
- 12-13 CREPES
- SALT AND PEPPER
- 1 -10OZ CAN CREAM OF ASPARGUS SOUP, UNDILUTED
- 1/4 CUP MILK OR LIGHT CREAM
- 1/2 CUP GRATED SHARP CHEDDAR CHEESE OR TRY A WHITE CHEESE OR PARM.
- Cook asparagus, drain. Place several stalks across center of each cooked crepe. Sprinkle with salt and pepper, roll up.
- Place in shallow baking pan. Combine soup with milk. Spoon over filled crepes. Sprinkle with cheese. Broil until bubbly.
- Makes 12-13 crepes.