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Recipes
BALSAMIC WILD RICE SALAD
By pat1908
In large saucepan, bring 4 cups water, wild rice and salt to boil; reduce heat, cover and simmer for 20 minutes
- 1 cup wild rice
- 1/2 tsp salt
- 1 1/4 cups balsamic rice
- 2 carrots, halved lengthwise and sliced
- 1 cup toasted slivered almonds
- 3/4 cup thinly sliced radishes (about 6)
- 6 green onions, thinly sliced
- Dressing
- 1/3 cup white balsamic vinegar
- 3 Tbsp extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1/4 tsp each salt and pepper
LASAGNE PATRICIA'S
By pat1908
1. BROWN THE GROUND BEEF, ONIONS & GARLIC
- 1 . 1 1/2 LB GROUND BEEF
- 2 . 1/2 ONION, DICED
- 3 . 3 GARLIC CLOVES
- 4 . 1/2 tsp SALT & PEPPER
- 5 . 1 tsp PARSLEY
- 6 . 1 tsp OREGANO
- 7 . 1 LG CONTAINER OF COTTAGE CHESSE
- 8 . 1 LG PKG OF GRATED MOZZERELA CHEESE YOU USE 5 CUPS
- 9 . 1 JAR PREGO ROASTED GARLIC AND HERB SAUCE
MACARONI SALAD
By pat1908
Cook macaroni pasta in boiling water with a dash of salt
- 1 lb macaroni pasta
- 4 hard cooked eggs
- 1 cup chopped celery
- 1/3 cup red pepper
- 1 Tbsp jalapeno (optional)
- 1/3 cup red onion
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 2 1/2 Tbsp cider vinegar
- 3 Tbsp fresh chives
- 1/4 tsp salt
- 1/4 tsp ground red pepper
- 1/4 tsp black pepper
SHRIMP - MARINATED SHRIMP WITH CAPERS AND DILL
By pat1908
Makes: 8 First Course Servings
- Makes: 8 First Course Servings
- 10 Tbsp olive oil
- 1 1/2 pounds large uncooked shrimp, peeled, deveined
- 3 Tbsp fresh lemon juice
- 2 Tbsp Dijon mustard
- 2 Tbsp chopped fresh dill
- 2 large garlic cloves, minced
- 1 Tbsp grated lemon peel
- 1/4 cup drained capers
- 2 green onions, thinly sliced
- 1 head butter lettuce, leaves separated
- 1 lemon, cut into rounds (optional)
- Fresh dill sprigs (optional)
Sauce for Pork Spare Ribs
By pat1908
A sauce for Pork Spare ribs
- Sauce
- 1 tbsp butter
- 3/4 cup minced raw onion
- 1 cup ketchup
- 1 cup boiling water
- 1 OXO beef cube
- 1/2 cup molasses
- 1/4 cup brown sugar
- 2/3 cup vinegar
- 2 tsp dry mustard
- 1/2 tsp salt black pepper
CARROT - SALAD -----TUNISIAN CARROT SALAD
By pat1908
Serves: 4 Preparation time: 10 minutes Cooking time: 15 minutes
- Serves: 4
- Preparation time: 10 minutes
- Cooking time: 15 minutes
- 1 1/2 pounds carrots, peeled, cut into 1/4 inch-thick rounds
- 3 Tbsp olive oil
- 2 1/4 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/2 cup water
- 3 Tbsp white wine vinegar
- 1/3 cup chopped fresh cilantro
Mustard-Dill Sauce
By pat1908
Mace's Recipe
- 1/2 cup spicy brown mustard (such as Gulden's)
- 6 Tblsp sugar
- 1/4 cup distilled white vinegar
- 2 Tsp dry mustard
- 1/2 cup vegetable oil
- 6 Tblsp choped fresh dill
PICKLES ----- MUSTARD PICKLES
By pat1908
Cook till thick
- DRESSING:
- 4 Quarts cucumbers (let soak) peeled & diced
- 1 Quart onions diced
- 1 Cup celery diced
- Put in pot add 1/2 cup coarse salt
- Let stand 1/2 hour
- 4 Cups white sugar
- 1 Cup flour
- 1/2 Tbps mustard
- 1 Large tsp tumeric
- 1 Teaspoon celery salt
- 4 Cups vinegar
Chicken Chili w/ Black Beans & Corn MAYO H Fiber
By pat1908
Heat oil in large skillet on medium-high heat
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 cup chopped green bell pepper
- 1 cup chopped onion
- 1 tablespoon McCormick® Paprika
- 1 1/2 teaspoons McCormick® Oregano Leaves
- 1 teaspoon McCormick® Cumin, Ground
- 1 teaspoon McCormick® Garlic Powder
- 1/4 teaspoon McCormick® Red Pepper, Crushed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can great Northern beans, drained and rinsed
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chicken broth
- 1 cup frozen corn