Sharon T's profile page
Recipes
JELLY-SPREADS-Lemon Jelly/Lime Jelly
By Sharon T
JELLY-SPREADS-Lemon Jelly/Lime Jelly Squeeze lemon or lime and put thru stariner Equal parts lime or lemon with
- JELLY-SPREADS-Lemon Jelly/Lime Jelly
- Squeeze lemon or lime and put thru stariner
- Equal parts lime or lemon with sugar
- 2 c juice/ 2 c sugar
- can add water if tart
- boil and will thicken naturally
- should be sheets off spoon
- add zest for texture
- also for a drink dilute lime with canned coconut milk
- FROM: Penny Madumba’s friend
Family Favorite Pasta Salad
By Sharon T
Needs some color, add jarred roasted red peppers, pepperoncini thinly sliced
- 24 oz. Pasta (I like to use rotini, because the sauce gets all inside the noodle)
- 2 cucumbers
- 6 cheesesticks
- package of mini pepperoni
- 2 small cans of sliced olives
- 1 bottle of italian dressing
- 2 Tbsp. Suddenly Salad seasoning
Hamburger Patties with Creamy Tomato Sauce - Diet Doctor
By Sharon T
Carb 2
- 1 1/2 lbs ground beef
- 1 egg
- 3 oz.feta cheese
- 1 teaspoon salt
- 1 pinch black pepper
- 2 oz. parsley, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- Gravy
- 5 fl. oz. (150 ml) heavy whipping cream
- 2 oz. (50 g) parsley, coarsely chopped
- 1 tablespoon tomato paste
- Salt and pepper
SAUCE-Tartar Sauce
By Sharon T
SAUCE-Tartar Sauce 3 VERSIONS Mayo Sweet pickles- chopped Onion- chopped Fresh lemon juice Tabasco or dash ...
- SAUCE-Tartar Sauce
- 3 VERSIONS
- Mayo
- Sweet pickles- chopped
- Onion- chopped
- Fresh lemon juice
- Tabasco or dash of worshishire sauce
- Salt
- Pepper
- EXCELLENT TARTAR SAUCE
- AMERICA THE BEAUTIFUL COOKBOOK PG 62
- 1 C MAYO
- 1/2 C SOUR CREAM
- 1/2 TSP DIJON MUSTARD
- 1 SMALL SHALLOT FINELY CHOPPED
- 1 SOUR GHERKIN (PICKLE) FINELY CHOPPED
- 1 TB CHOPPED FRESH DILL
- 1 TSP CHOPPED FRESH PARSLEY
- DASH OF HOT RED SAUCE (TABASCO)
- SALT & FRESH PEPPER TO TASTE
- WHISK ALL TOGETHER
- REFRIGERATE COVERED UNTIL READY TO USE
- MAKES 1 3/4 CUP
- LIGHTER VERSION OF CLASSIC SAUCE FOR FRIED SEAFOOD, CRAB CAKES OR FISHCAKES.
- IF CORNICHONS ARE NOT AVAILABLE, SUBSTITIUTE DILL PICKLES.
- 1/4 CUP MAYO
- 2 TB SOUR CRAM
- 4 LARGE CORNICHONS, MINCED, PLUS 2 TSP CORNICHON JUICE
- 2 TB FINELY CHOPPED RED ONION
- 1 TB CAPERS, RINSED AND MINCED
- 1/8 TSP PEPPER
- WATER
- MIX ALL INGREDIENTS TOGETHER IN BOWL, ADDING WATER AS NEEDED TO THIN SUACE. REFRIGERATE, COVERED, UNTIL FLAVORS BLEND, ABOUT 30 MINUTES. (SAUCE CAN BE REFRIGERATED FOR UP TO 1 DAY.)
Cookies, Peanut Blossoms
By Sharon T
Preheat oven to 375. Combine all ingredients except kisses in large mixing bowl
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1/2 cup shortening
- 1/2 cup peanut butter
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 48 Hershey’s kisses
MEAT- BBQ RIBS—EXCELLENT
By Sharon T
MEAT- BBQ RIBS—EXCELLENT BONELESS PORK RIBS (FROM COSTCO) WRAP IN FOIL TIGHTLY BAKE IN OVEN AT 250 DEG
- MEAT- BBQ RIBS—EXCELLENT
- BONELESS PORK RIBS (FROM COSTCO)
- WRAP IN FOIL TIGHTLY
- BAKE IN OVEN AT 250 DEG. FOR 5 HOURS
- DRAIN OFF GREASE
- COVER IN BBQ SAUCE FROM COSTCO AND WRAP BACK IN FOIL
- COOK FOR 30 MINUTES AT 250 DEGREES
SAUCE-Tartar Sauce
By Sharon T
SAUCE-Tartar Sauce 3 VERSIONS Mayo Sweet pickles- chopped Onion- chopped Fresh lemon juice Tabasco or dash ...
- SAUCE-Tartar Sauce
- 3 VERSIONS
- Mayo
- Sweet pickles- chopped
- Onion- chopped
- Fresh lemon juice
- Tabasco or dash of worshishire sauce
- Salt
- Pepper
- EXCELLENT TARTAR SAUCE
- AMERICA THE BEAUTIFUL COOKBOOK PG 62
- 1 C MAYO
- 1/2 C SOUR CREAM
- 1/2 TSP DIJON MUSTARD
- 1 SMALL SHALLOT FINELY CHOPPED
- 1 SOUR GHERKIN (PICKLE) FINELY CHOPPED
- 1 TB CHOPPED FRESH DILL
- 1 TSP CHOPPED FRESH PARSLEY
- DASH OF HOT RED SAUCE (TABASCO)
- SALT & FRESH PEPPER TO TASTE
- WHISK ALL TOGETHER
- REFRIGERATE COVERED UNTIL READY TO USE
- MAKES 1 3/4 CUP
- LIGHTER VERSION OF CLASSIC SAUCE FOR FRIED SEAFOOD, CRAB CAKES OR FISHCAKES.
- IF CORNICHONS ARE NOT AVAILABLE, SUBSTITIUTE DILL PICKLES.
- 1/4 CUP MAYO
- 2 TB SOUR CRAM
- 4 LARGE CORNICHONS, MINCED, PLUS 2 TSP CORNICHON JUICE
- 2 TB FINELY CHOPPED RED ONION
- 1 TB CAPERS, RINSED AND MINCED
- 1/8 TSP PEPPER
- WATER
- MIX ALL INGREDIENTS TOGETHER IN BOWL, ADDING WATER AS NEEDED TO THIN SUACE. REFRIGERATE, COVERED, UNTIL FLAVORS BLEND, ABOUT 30 MINUTES. (SAUCE CAN BE REFRIGERATED FOR UP TO 1 DAY.)
Chicken, Buffalo Wings, Classic
By Sharon T
6 to 8 wings per serving
- 4 to 5 lbs of fresh chicken wings
- 1 lrg bottle of Frank's Red Hot sauce
- 1 stick of unsalted butter
- 1 habanero, seeded & quartered (optional)
- Garlic powder
Pecan Pie Bars
By Sharon T
A caramelized pecan pie set atop a shortbread crust is the absolute perfect nut bar
- Crust
- 1 1/4 pounds (5 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Topping
- 1 pound (4 sticks) unsalted butter
- 1 cup Karo light corn syrup
- 3 cups light brown sugar, packed
- 1/4 cup heavy cream
- 2 pounds pecans, chopped
- Preheat the oven to 350 degrees
Cheesy Ham & Broccoli Pasta Bake
By Sharon T
Cal as written: 360, TFat 15, Sat 9, Fiber 3 Used cream of mushroom and cream of chicken with Asiago and Velveeta ...
- 3 cups penne pasta
- 4 cups broccoli florets
- 3 Tbsp. butter
- 2 Tbsp. flour
- 2 cups milk
- 1 cup KRAFT Shredded Sharp Cheddar Cheese
- 1 cup KRAFT Shredded Mozzarella Cheese
- 1/4 cup KRAFT Grated Parmesan Cheese
- 1 pkg. (7.5 oz.) OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped