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Recipes
BANH BAO
By Deee
vietnamese
- DOUGH
- 3 CUPS SELF RISING FLOUR
- 2 1/2 TBLS BAKING POWDER
- 1/2 CUP SUGAR
- 1/2 TSP SALT
- 1 TBLS WHITE VINEGAR
- 1 CUP MILK
- 1 TSP OIL
- FILLING
- 1 LB SAUSAGE
- 1/2 ONION
- 1/2 TSP SALT
- PEPPER
- 2 TBL SPOON SUGAR OR TO TASTE
- 1 TSP SESAME OIL
- 3 HARD BOILED EGGS
EGGNOG CHEESE CAKE
By Deee
Cut each cookie into two 2-1/2-in
- Ingredients
- 1 can (13-1/2 ounces) Pirouette cookies
- 1/2 cup graham cracker crumbs
- 1/4 cup butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 2 cups cold eggnog
- 1-1/3 cups cold whole milk
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- 1/2 teaspoon rum extract
- 1/8 teaspoon ground nutmeg
- 1 cup heavy whipping cream
BEEF TACO LASAGNE
By Deee
Directions Preheat oven to 350°
- Ingredients
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- 24 lasagna noodles
- 2 pounds ground beef
- 2 envelopes taco seasoning
- 4 egg whites
- 2 cartons (15 ounces each) ricotta cheese
- 8 cups (2 pounds) shredded cheddar cheese
- 2 jars (24 ounces each) chunky salsa
HONEY BACON PUFFS
By Deee
INSTRUCTIONS 1) Pre-heat oven to 350 degrees Fahrenheit
- Prep Time
- 25 - 30 minutes
- Cook Time
- 10 minutes
- Difficulty
- easy
- Servings
- 8 8
- INGREDIENTS
- 1/2 stick butter
- 2 tablespoons honey
- 1 tube crescent rolls
- 1/2 pound bacon, cooked and chopped
- 1 cup shredded cheddar cheese
Apple crisp
By Deee
Peel and slice apples. Mix 1/4 cup sugar and cinnamon in small bowl
- 5 large apples
- 1/4 cup brown or granulated sugar
- 1 tsp cinnamon
- 1 cup flour
- 2/3 cup sugar
- 1/2 cup butter (softened)
WHITE BREAD
By Deee
Place flour, yeast, and salt in a large bowl
- 1 1/4 ounce packet Active Dry Yeast
- 3/4 cup Milk
- 3/4 cup Boiling Water, hot
- 1 1/2 tablespoons Granulated Sugar
- 3/4 teaspoon Kosher Salt
- 1 1/2 tablespoons Butter
- 3 1/2 cups All-Purpose Flour, or bread flour, plus more for kneading
SHRIMP PAD THAI
By Deee
COOK NOODLES. MEANWHILE, IN A LARGE NONSTICK SKILLET OR WOK, STIR FRY SHRIMP UNTIL SHRIMP IS PINK: REMOVE AND SET...
- 4 OZ RICE NOODLES
- 1/2 LB SHRIMP
- 2 TSP CANOLA OIL
- 1 LARGE ONION CHOPPED
- 1 GARLIC CLOVE MINCED
- 1 LARGE EGG
- 3 CUPS COLESLAW MIX
- 1/3 CUP RICE VINEGAR
- 1/4 SUGAR
- 3 TBLS SOY SAUCE
- 2 TBLS FISH SAUCE
- 2 TSP CHILI GARLIC SAUCE
- CHOPPED PEANUTS
BEEF BOK CHOY SOUP
By Deee
Directions Chop the bok choy, keeping the stalks and leaves separate
- Ingredients
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- 1 1
- pound head bok choy
- 1 1
- pound ground beef
- 1 1
- small onion, chopped, 2 1/2 ounces
- 1/2 1/2
- pound fresh mushrooms, sliced
- 1 1
- clove garlic, minced
- 4 4
- cups chicken broth
- 2 2
- tablespoons soy sauce
- Pepper, to taste
MEXICAN BUBBLE PIZZA
By Deee
PLACE FOIL IN BOTTOM OF 6 QT SLOW COOKER AND SPRAY WITH COOKING SPRAY
- 1 1/2 POUNDS GROUND BEEF
- 1 CAN 10-3/4 OZ TOMATO SOUP, UNDILUTED
- 3/4 CUP WATER
- 1 ENVELOPE TACO SEASONING
- 1 TUBE (16.3 OZ) LARGE REFIGERATED BUTTERMILK BUSCUITS
- 2 CUPS SHREDDED CHEESE
MONKEY BREAD
By Deee
I CALL IT MONKEY BREAD
- 2 TUBES REFRIGERATED BUTTERMILK BISCUITS
- 1 CUP PACKED BROWN SUGAR
- 1/2 CUP HEAVY WHIPPING CREAM
- 1 TSP CINNAMON