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Recipes
Watermelon Cake Recipe
By Lady Butterfly
In a large bowl, combine the cake mix, gelatin, water, eggs and oil; beat on low speed for 30 seconds
- 1 package white cake mix (regular size)
- 1 package (3 ounces) watermelon gelatin
- 1-1/4 cups water
- 2 eggs
- 1/4 cup canola oil
- 2-1/2 cups prepared vanilla or cream cheese frosting, divided
- Red and green gel food coloring
- Chocolate chips
Cream of Chicken Soup
By Lady Butterfly
Directions Melt the butter in a large soup pot over medium heat
- 1/2 cup unsalted butter
- 1 medium Spanish onion, chopped
- 2 stalks celery (with leaves), chopped
- 3 medium carrots, chopped
- 1/2 cup plus 1 tablespoon flour
- 7 cups chicken broth, homemade or low-sodium canned
- 3 sprigs parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 3/4 cups cooked, diced chicken
- 1/2 cup heavy cream
- 2 1/2 teaspoons dry sherry
- 1 tablespoon kosher salt
- Freshly ground black pepper to taste
- 2 tablespoons chopped flat-leaf parsley
- Copyright 2001 Television Food Network, G.P. All rights reserved
Classic Onion Soup Mix Recipe
By Lady Butterfly
Combine the first five ingredients
- FOR ONION SOUP:
- 3/4 cup dried minced onion
- 1/3 cup beef bouillon granules
- 1/4 cup onion powder
- 1/4 teaspoon sugar
- 1/4 teaspoon celery seed
- 4 cups water
- FOR ROASTED POTATOES
- 6 medium potatoes (about 2 pounds), cut into 1/2-inch cubes
- 1/3 cup olive oil
- FOR ONION DIP:
- 2 cups (16 ounces) sour cream
- Assorted raw vegetables, chips or crackers
BAKED ZITI WITH MUSHROOMS AND SAUSAGE
By Lady Butterfly
PREHEAT oven to 375 degrees
- 1 lb sweet or spicy Italian sausage
- topping recipe below
- 1 lb ziti
- 1 cup fresh mushrooms, sliced
- 1/2 cup Romano cheese, grated
- 1 tsp salt
- 1/2 tsp homemade garlic powder(key ingredients under spice)
- 1/2 tsp homemade onion powder(key ingredients under spice)
- 1/4 tsp black pepper
- 1/4 tsp oregano
- 2 cups homemade tomato sauce(Key ingredient under sauce)
- 1 cup shredded mozzarella cheese
Parslied Potatoes(low-fat)
By Lady Butterfly
MAKE AHEAD Prepare a double-recipe of potatoes
- 1 1/2 pounds small new red potatoes, scrubbed
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 small clove garlic, crushed
- 1 cup chicken broth
- 1 cup chopped fresh parsley, divided
- 1/2 teaspoon pepper
The Best Pineapple Upside-Down Cake
By Lady Butterfly
Directions: 1.Preheat oven to 350F
- 1/2 cup unsalted butter
- 3/4 cup light brown sugar, packed
- one 20-ounce can pineapple slices
- 12 about 12 maraschino cherries
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- pinch salt, optional and to taste
- 1 large egg
- 1/2 cup buttermilk (or Powdered Buttermilk, use 2 tablespoons with the dry ingredients + 1/2 cup water added with the wet)
- 1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
- 3 tablespoons canola or vegetable oil
- 2 teaspoons vanilla extract
Papa's Sugar Cookies(Diabetic Friendly)
By Lady Butterfly
In a large bowl, beat the butter, oil and sugars until well blended
- 1 cup butter, softened
- 1 cup canola oil
- 1 cup sugar
- 1 cup confectioners' sugar
- 2 eggs
- 2 tablespoons butter flavoring
- 1 tablespoon grated orange peel
- 1 tablespoon vanilla extract
- 5-1/2 cups all-purpose flour
- 1/4 cup ground macadamia nuts
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- Additional granulated sugar
Blueberry Bread
By Lady Butterfly
In a large bowl, combine 2 cups flour, sugar, baking powder, salt and baking soda
- 2 cups plus 2 tablespoons all-purpose flour, divided
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 egg
- 2/3 cup orange juice
- 2 tablespoons butter, melted
- 1 cup fresh or frozen blueberries
Shrimp and Vegetable Soup
By Lady Butterfly
Heat the oil in a large saucepan over medium heat
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 fennel bulb, chopped, plus fronds for serving
- 2 tablespoons tomato paste
- 1 pound peeled and deveined medium shrimp
- 2 8-ounce bottles clam juice
- 1 14.5-ounce can diced tomatoes
- kosher salt and black pepper
HOMEMADE WORCESTERSHIRE SAUCE RECIPE
By Lady Butterfly
In a stock pot over high heat, combine olive oil, onions, jalapenos and sauté until soft; about 4 minutes
- 2 TBS olive oil
- 6 cups chopped onions
- 4 jalapenos with stems and seeds, chopped
- 2 TBS minced garlic
- 2 tsp freshly ground black pepper
- 1/2 tsp cloves
- 2 TBS coarse salt
- 2 medium lemons, peeled and pith removed
- 4 cups dark corn syrup
- 2 cups homemade pure maple syrup
- 8 cups white vinegar
- 3 cups fresh horseradish, peeled and grated