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Recipes
Better than Jim 'N Nick's Cheesy Biscuits
By martha-2
Preheat oven to 425. Stir together all ingredients just until combined
- 1 1/2 cups Bisquick
- 3/4 cup buttermilk
- 3 Tbps sugar
- 1/4 tsp vanilla
- 1 cup cheddar cheese, shredded
FOR THE CAKE:
By martha-2
1In a mixing bowl, combine flour, sugar, and salt
- FOR THE CAKE:
- 2 cups Flour
- 2 cups Sugar
- 1/4 teaspoons Salt
- 4 Tablespoons (heaping) Cocoa
- 2 sticks Butter
- 1 cup Boiling Water
- 1/2 cups Buttermilk
- 2 whole Beaten Eggs
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla
- _____
- FOR FROSTING:
- 1/2 cups Finely Chopped Pecans
- 1-3/4 stick Butter
- 4 Tablespoons (heaping) Cocoa
- 6 Tablespoons Milk
- 1 teaspoon Vanilla
- 1 pound (minus 1/2 Cup) Powdered Sugar
Citrus-Poached Snapper with Black Bean Salad
By martha-2
Directions In a large skillet with a lid combined all ingredients except snapper
- 1 cup vegetable broth
- 1 orange, zested
- 1 tablespoon minced garlic
- 1 small onion, sliced
- 1 packet Baja Citrus Marinade (recommended: McCormick)
- 4 (4-ounce) red snapper fillets
- 1 (15-ounce) can low-sodium black beans, drained
- 3/4 cup prepared pico de gallo
- 1/2 cup diced tri-peppers
- 2 tablespoons Caesar dressing
- 2 tablespoons freshly chopped cilantro leaves
Yogurt and Granola Trifle
By martha-2
Recipe courtesy Melissa d'Arabian
- 2 cups chopped seasonal fruit, like strawberries, oranges, banana (if using banana, toss in lemon juice)
- 2 cups Simple Homemade Granola, recipe follows
- 1 quart vanilla yogurt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- Salt
- 3 tablespoons honey
- 2 tablespoons vegetable oil
- 2 tablespoons maple syrup
- 2 tablespoons water
- 1 teaspoon vanilla
- 2 cups whole oats (not instant)
- 1/2 cup chopped pecans
- 1/2 cup crisped rice cereal
- 1/4 cup wheat germ or milled flax seed
chicken and rice soup
By martha-2
Cook up some rice. Wash two whole chicken breasts (skin, bones and all) and place them in a pot; cover with 2 quar...
- 1 cup (before Cooking) White Rice
- 2 whole Chicken Breasts
- 8 pieces (to 10) Chicken Bouillon Cubes
- 2 quarts (plus 2 Cups) Water
- 1/4 cups Onion
- 1/4 cups Green Bell Pepper
- 1/4 cups Pimento (drained)
- 1/4 cups Celery
- 6 Tablespoons Butter
- 4 Tablespoons Flour
- Yellow Food Coloring
Neely's Homemade Hash Browns
By martha-2
Recipe courtesy The Neelys
- 2 pounds russet potatoes, peeled and cubed
- 1/2 Vidalia onion
- 3 tablespoons freshly chopped chives, plus more for garnish
- 5 slices Canadian bacon, finely chopped
- Salt and freshly ground black pepper
- 2 tablespoons butter, divided
Tea tine Tassies (Betty Munn)
By martha-2
Crust: Mix and chill1 hour
- Filling:
- Crust
- 1-3 oz Cream Cheese
- 1/2 cup margarine
- 1 cup flour
- 1 Egg, well beaten
- 3/4 cup brown Sugar
- 1 tbl magrarine
- 1 tsp. vanilla
- Dash Salt
- 3/4 cup nuts
Aunt Trina's Shrimp Boulettes
By martha-2
Directions Using the grinder attachment on a mixer or in a food processor grind onion and potato together
- Ingredients
- 1 medium onion, cut in chunks
- 1 medium Idaho potato, peeled and cut in chunks
- 1 pound raw shrimp, peeled and deveined, tails removed
- 1/3 cup finely chopped fresh parsley leaves
- 3 green onions, chopped
- 1 green bell pepper, chopped
- 1 egg, beaten
- 3 tablespoons all-purpose flour
- Salt and freshly ground black pepper
- 3 tablespoons vegetable shortening
Easy Maple-Roasted Chicken Thighs with Sweet Potatoes
By martha-2
This autumnal take on roast chicken is perfect for a chilly fall night
- 4 large skinless chicken thighs, about 1 1/2 pounds with bones
- 2 small (about 1 pound total) sweet potatoes, peeled and cut into 1-inch chunks
- 1 small onion, cut into 1-inch pieces
- 8 ounce(s) baby carrots
- 8 ounce(s) parsnips, (can be substituted for above ingredient), cut into 1-inch chunks
- 1/4 cup(s) maple syrup
Old-World Rye Bread
By martha-2
Directions In a large bowl, dissolve yeast in warm water
- Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 1-1/2 cups warm water (110° to 115°)
- 1/2 cup molasses
- 6 tablespoons butter, softened
- 2 cups rye flour
- 1/4 cup baking cocoa
- 2 tablespoons caraway seeds
- 2 teaspoons salt
- 3-1/2 to 4 cups all-purpose flour
- Cornmeal