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Recipes
Beef Stew with Cornbread Topper
By Lady Butterfly
1.HEAT oven to 325ºF. 2
- 1/4 cup Pillsbury BEST® All Purpose Flour
- 1/8 teaspoon freshly ground black pepper
- 1.5 pounds beef stew meat, cut in 1 1/2-inch pieces
- 1/3 cup Crisco® Pure Canola Oil
- 1 (14.5 oz.) can diced tomatoes, with liquid
- 1/2 cup water
- 5 carrots, peeled and sliced
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chili sauce
- 2 teaspoons instant beef bouillon granules or 2 beef bouillon cubes, crushed
- 1 (10 oz.) package frozen mixed vegetables
- 1 (16 oz.) can cut green beans, drained
- CORN BREAD TOPPING
- 1 (6 oz.) package Martha White® Buttermilk Cornbread & Muffin Mix
- 2/3 cup milk
- Snipped fresh parsley
Homemade Pizza Dough
By Lady Butterfly
Diane Morgan, Cooking Light JULY 2009
- 1 package active dry yeast (about 2 1/4 teaspoons)
- 1 cup warm water (100° to 110°)
- 1 1/4 cups cold water
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 26.1 ounces (about 5 1/2 cups) unbleached bread flour, divided
- Cooking spray
Sesame-Ginger Vinaigrette
By Lady Butterfly
Fresh ginger and nutty toasted sesame seeds are a classic combination in Asian cuisine
- 2 teaspoon(s) grated fresh ginger
- 1 teaspoon(s) minced garlic
- 1 teaspoon(s) sugar
- 2 tablespoon(s) rice vinegar
- 2 tablespoon(s) soy sauce
- 1/4 cup(s) peanut or canola oil
- 1 tablespoon(s) Asian toasted sesame oil
- 1 tablespoon(s) snipped fresh chives
- 1 teaspoon(s) toasted sesame seeds
Apple Cider Caramel Sauce for Caramel Apple Blondies pie
By Lady Butterfly
Southern Living SEPTEMBER 2013
- 1 cup apple cider
- 1 cup firmly packed light brown sugar
- 1/2 cup butter
- 1/4 cup whipping cream
Barbequed Seitan Ribs (Vegan)
By Lady Butterfly
Preheat the oven to 350 and lightly spray an 8x8 baking dish with canola oil
- 1 cup vital wheat gluten
- 2 teaspoons smoked Spanish paprika
- 2 tablespoons nutritional yeast
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 3/4 cup water
- 2 tablespoons tahini or other nut butter
- 1 teaspoon Liquid Smoke
- 1 tablespoon soy sauce
- 1 about 1 cup of your favorite barbecue sauce
Sour Cream Beignets
By Lady Butterfly
SPRINKLE yeast and 1 tsp. granulated sugar over warm water in large bowl; stir until dissolved
- 1 pkg. (1/4 oz.) active dry yeast (not instant)
- 1/4 cup granulated sugar, divided
- 1/4 cup warm water (105°F to 115°F)
- 1 cup milk
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 tsp. vanilla
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 4-1/2 to 5 cups flour, divided
- Oil, for frying
- 3/4 cup powdered sugar
Creamy Crab Wontons
By Lady Butterfly
In a small bowl, combine the cream cheese, crab and onion
- 2 ounces cream cheese, softened
- 2 tablespoons canned crabmeat, drained, flaked and cartilage removed
- 2 teaspoons chopped green onion
- 6 wonton wrappers
- Oil for frying
Aunt Bee Bee‘s Crab Cake
By Lady Butterfly
Mix together and fry
- Old bay
- Eggs
- Mayonnaise
- Mustard
- Cracker
- Worshire
Herb Crusted Salmon Fillets
By Lady Butterfly
Pre-heat oven to @400 deg F (@200 deg C) Season salmon fillets lightly on both sides with salt and pepper
- 4 small Atlantic Salmon Portions (@ 4oz (120g) each
- 1 cup Wholegrain Breadcrumbs
- 2 Tblspn Chives, roughly chopped
- 2 Tblspn Parsley, roughly chopped
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- 1 Tsp Lemon Peel, grated
- 1/4 cup Lemon Juice
Easy Egg Nog Pound Cake
By Lady Butterfly
1. Preheat oven to 350°F
- 1 (18 1/4-ounce) package yellow cake mix
- 1 (4-serving size) package instant vanilla flavor pudding and pie
- filling mix
- 3/4 cup BORDEN® Egg Nog
- 3/4 cup vegetable oil
- 4 eggs
- 1/2 teaspoon ground nutmeg
- Confectioners'sugar
- (optional)