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Recipes
Skewered Grilled Potatoes
By Edoo
"New potatoes coated in a rosemary and garlic marinade then skewered and grilled
- 2 pounds red potatoes, quartered
- 1/2 cup water
- 1/2 cup light mayonnaise
- 1/4 cup dry white wine
- 2 teaspoons crushed dried rosemary
- 1 teaspoon garlic powder
- wooden skewers, soaked in water for 30 minutes
Date Bars I
By Edoo
Preheat oven to 350 degrees F (175 degrees C)
- 2 1/2 cups dates, pitted and chopped
- 1/2 cup packed brown sugar
- 1 cup water
- 3 cups rolled oats
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shortening
Pineapple Coconut Zucchini Bread
By Edoo
Preheat oven to 350 degrees F (175 degrees C)
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 3 eggs
- 1 cup vegetable oil
- 1 cup white sugar
- 1 cup light brown sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 3 cups grated unpeeled zucchini
- 1 (20 ounce) can crushed pineapple, well drained
- 1/2 cup shredded coconut
T.V. Cobbler
By Edoo
Preheat oven to 400 degrees F (200 degrees C)
- 6 tablespoons butter
- 1/2 cup all-purpose flour
- 1/2 cup white sugar
- 1 teaspoon baking powder
- 1 pinch salt
- 1/2 cup milk
- 1 (16 ounce) can cherry pie filling
Slow Cooker Marmalade Curry Chicken
By Edoo
Season the chicken breasts with salt and pepper, and place into a slow cooker
- 5 (6 ounce) boneless skinless chicken breasts
- salt and pepper, to taste
- 1 (12 ounce) jar orange marmalade
- 1/2 cup chicken stock
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon ground cayenne pepper
- 1 pinch ground ginger
Slow Cooker Vegetable Soup
By Edoo
Combine 6 cups vegetable broth, frozen vegetables, tomatoes with their juice, potatoes, onion, barley, garlic, pars...
- 6 cups vegetable broth
- 1 (16 ounce) package frozen mixed vegetables
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 potatoes, peeled and cubed
- 1 large onion, diced
- 1/2 cup barley
- 3 cloves garlic, minced
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 2 cups all-purpose flour
- 1/4 cup vegetable shortening (such as Crisco®)
- 1/4 cup vegetable broth, or more if needed
Tantalizingly Tangy Meatloaf
By Edoo
Preheat oven to 350 degrees F (175 degrees C)
- 1 pound ground beef
- 1/2 cup dry bread crumbs
- 1 egg
- garlic powder to taste
- 1 dash Worcestershire sauce
- 1/3 cup ketchup
- 1/4 cup packed brown sugar
- 1/4 cup pineapple preserves
Sopapilla Cheesecake Pie
By Edoo
Preheat an oven to 350 degrees F (175 degrees C)
- 2 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 1 teaspoon Mexican vanilla extract
- 2 (8 ounce) cans refrigerated crescent rolls
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, room temperature
- 1/4 cup honey
Firecracker Burgers
By Edoo
Recipe by McCormick
- 1 pound ground beef
- 1/4 cup finely chopped red onion
- 1 tablespoon ® Parsley Flakes
- 1/2 teaspoon Garlic Salt
- 1/2 teaspoon Black Pepper, Ground
- 1/4 teaspoon Red Pepper, Ground
- 2 medium bell peppers, seeded and quartered
- Vegetable oil
- 4 slices Cheddar cheese
- 4 Kaiser rolls
Mexican Chicken and Black Bean Salad
By Edoo
"I call this diet haters' diet food because simple substitutions mean you won't feel deprived
- 2 2 ounce) 2 (4 ounce) frozen skinless, boneless chicken breast halves
- 1 1 ounce) can 1 (8 ounce) can low sodium tomato sauce
- 1/4 1/4 1/4 cup water
- 1 1 ounce) packet 1 (1 ounce) packet taco seasoning
- 1 1 ounce) can 1 (15.5 ounce) can black beans
- 4 4 4 cups baby spinach leaves
- 2 2 2 tablespoons fat-free sour cream
- 1/2 1/2 1/2 cup shredded Mexican cheese blend
- 1/2 1/2 1/2 cup salsa