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Recipes
Blueberry-melon sald with thyme dressing
By rejadez
Thyme Syrup 1. Bring all ingrediant to a gentle boil in a small saucepan 2
- Thyme syrup
- 1 cup of sugar
- 1/2 cup of water
- peel and juice from 1 lemon
- 4 large sprigs of fresh thyme
- Salad
- 3 cups of each diced cantelope, honeydew melon and seedless watermellon
- 1 pint of blueberries
- garnish with lemon thyme sprigs
chocolate covered peanut butter cheesecake pops
By rejadez
Mmmmmm!!
- Cheesecake:
- 1 1/2 cups dark brown sugar
- 1 1/2 pounds cream cheese, at room temperature
- 1/2 cup heavy cream
- 2 large egg yolks
- 1 tablespoon pure vanilla extract
- 1 3/4 cups creamy peanut butter
- Chocolate:
- 5 tablespoons vegetable shortening
- 12 ounces semisweet or bittersweet chocolate chips
Avacodo Ranch dip
By rejadez
mix and mash until smooth and garnish with Tomatos and sometimes I also garmish with parsley flakes
- Avocado-Ranch Dipping Sauce:
- 1/4 cup smashed, fresh avocado (about half of an avocado)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon buttermilk
- 1 1/2 teaspoons white vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon dried parsley
- 1/8 teaspoon onion powder
- dash dried dill weed
- dash garlic powder
- dash pepper
Sunny Lemon Bars
By rejadez
1. Heat oven to 350°F. In large bowl, beat crust ingredients with electric mixer on low speed until crumbly
- Crust
- 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1/2 cup butter or margarine (1 stick), softened
- Filling
- 4 eggs, slightly beaten
- 1 1/2 cups granulated sugar
- 1/4 cup Gold Medal® all-purpose flour
- 1 tablespoon grated lemon peel
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup fresh lemon juice (1 large lemon)
- Topping
- 2 tablespoons powdered sugar
Mint Chocolate Brownies
By rejadez
1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan
- Brownies
- 1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
- 1/3 cup water
- 1/3 cup vegetable oil
- 2 eggs
- 1 cup chopped pecans
- 1 bag (10 oz) mint-flavored chocolate chips (1 1/2 cups)
- Mint Frosting
- 1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
- 1/2 teaspoon mint extract
- 2 drops green food color, if desired
- Shiny Chocolate Glaze
- Reserved mint-flavored chocolate chips
- 2 tablespoons butter or margarine
- 2 tablespoons corn syrup
- 1 to 3 teaspoons hot water
Pho Tai
By rejadez
1 Bring 4.5 gallons water to a boil
- 3 lbs oxtails
- 2 lbs beef eye round
- 2 (16 ounce) packages rice noodles (medium banh pho)
- 1 white onion
- 6 green onions
- 8 shallots
- 2 (3 inch) gingerroot
- 1/2 cup Thai basil
- 1 cup cilantro leaf
- 1 lime
- 2 serrano peppers
- 1/2 teaspoon fennel seed
- 8 star anise pods
- 12 cloves
- 2 bay leaves
- 1 cinnamon stick
- 5 chicken bouillon cubes
- 1 tablespoon sugar
- 2 tablespoons sea salt
- 1/2 teaspoon sea salt
- 1 teaspoon fish sauce
- hoisin sauce (prefer Lee Kum Kee brand)
- chili sauce (sriacha)
Chicken Friccasse Mellisas Puerto Rican style
By rejadez
This is a best freinds recipe
- 1 whole chicken
- 1 T oil
- 1/2 chopped onion
- 1 can of tomato sauce
- 1 T minced Garlic
- 2 heaping T sofrito sauce
- 1 packet of Sazon Goya seasoning
- 2 cups of water
- 5-6 large potatoes
- 1/2 bag of baby carrots
- 1 whole bell pepper
- 1/2 cup of sliced green olives
Beef Filets in Balsamic Sauce Main Dish
By rejadez
Procedures HEAT oil and butter in large saute pan over medium heat
- Ingredients
- 4 Tbsp extra virgin olive oil
- 4 Tbsp butter
- 1 yellow onion, medium and sliced thin
- Salt to taste
- Black pepper to taste
- 1/2 cup dry white wine
- 3 fresh rosemary sprigs, finely chopped
- 1/2 cup Marsala wine
- 1/2 cup beef broth
- 2 Tbsp balsamic vinegar
- 4 beef tenderloin filets (6 oz each)
- 1 dash parsley, finely chopped
- Rosemary sprig, for garnish
Coq au Vin Burgundy Chicken Dish
By rejadez
A traditional dish of Burgundy, coq au vin is perfect for cool autumn and winter evenings
- 1 bottle (750ml) Pinot Noir
- 5 fresh flat-leaf parsley sprigs, plus 2 Tbs. finely chopped parsley
- 3 fresh thyme sprigs
- 1 bay leaf
- 1/2 leek (cut lengthwise)
- 6 oz. thick-cut bacon, cut into 1/2-inch dice
- 3 1/4 lb. whole chicken legs
- Kosher salt and freshly ground pepper, to taste
- 1 lb. small button mushrooms
- 3/4 lb. shallots, halved
- 1 Tbs. unsalted butter
- 3 garlic cloves, minced
- 2 Tbs. tomato paste
- 2 Tbs. all-purpose flour
- 1 3/4 cups chicken broth
- 3/4 lb. carrots, peeled and cut into 2-inch pieces
Famous Beef and Pork Chili
By rejadez
In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally
- 6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces
- 4 cloves garlic, finely chopped
- 2 medium onions, finely chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon chipotle chili powder
- 2 teaspoons dried oregano
- 1 tablespoon smoked paprika
- Salt and freshly ground black pepper
- 1 pound 85 percent lean ground beef
- 1 pound ground pork
- 1 cup beer (recommended: Budweiser)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (24-ounce) can crushed tomatoes
- 1 (24-ounce) can diced tomatoes, with juice
- Lime wedges, for garnish
- Sour cream, for garnish
- Shredded Cheddar, for garnish
- Sliced scallions, for garnish