LIZABETH's profile page
Recipes
BUTTERMILK COLESLAW
By LIZABETH
COLESLAW FOR TOPPING CHILI DOGS
- For the coleslaw:
- 1/2 cup mayonnaise
- 2 tablespoons light brown sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons buttermilk
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 head green cabbage, finely shredded
- 2 large carrots, grated
EASY BEEF STROGANOFF CASSEROLE
By LIZABETH
IN FRYING PAN IN SOME OIL, BROWN MEAT, MUSHROOMS & ONION WITH GARLIC SALT & PEPPER ADD IN CAN OF SOUP AND ...
- 1 LB GROUND BEEF
- 1 PACKAGE SLICED MUSHROOMS
- 1 SMALL ONION, THINLY SLICED
- 1/2 TSP. GARLIC
- SALT & PEPPER
- 1 (18.5 OZ) CAN PROGRESSO LIGHT SAVORY BEEF BARLEY SOUP
- 1/2 CUP SOUR CREAM
- 1 PACKAGE DINERS CHOICE TRADITIONAL MASHED POTATOES
- PARTIALLY HEATED
BEST FISH BATTER
By LIZABETH
FLOUR FISH, THEN DIP IN BATTER, FRY
- COMBINE EQUAL AMOUNTS OF SELF RISING FLOUR & CORN FLOUR, STIR IN SOME SEASON SALT, PEPPER & PAPRIKA. ADD EQUAL AMOUNTS OF MILLER LITE BEER & CLUB SODA.
BAKED BEANS
By LIZABETH
SHORTCUT HOMEMADE BAKED BEANS
- INGREDIENTS:
- 3 slices bacon, diced
- 1 medium onion, chopped
- 1 bay leaf
- 3 (15-ounce) cans great northern beans, drained and rinsed
- 1 1/2 cups ketchup
- 1 cup lightly-packed brown sugar
- 3/4 cup chicken broth
- 2 tablespoons molasses
- 2 teaspoons dry mustard
- 1 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
MASCARPONE CHEESE DANISH
By LIZABETH
Directions 1. Preheat oven to 375 degrees F
- Ingredients
- o 1 cup mascarpone cheese
- o 1 egg yolks
- o 1 eggs ( beaten with 1 tablespoon water)
- o 1/4 cup sugar
- o 2 tablespoons all-purpose flour, plus extra for rolling out dough
- o 1/2 teaspoon vanilla extract
- o 1 sheet frozen puff pastry, thawed
- o 6 ounces fruit preserves ( cherry or strawberry)
FENNEL & ONION SAUSAGE SUBS
By LIZABETH
HEAT OIL IN SKILLET, LIGHTLY FLOUR AND FRY SAUSAGES UNTIL BROWNED
- FENNEL & ONION SAUSAGE SUBS
- 2 LBS ITALIAN SAUSAGE
- FLOUR
- OIL
- 1 LARGE FENNEL BULB, CLEANED AND SLICED
- 1 LARGE SWEET ONION, CLEANED AND SLICED
- 2 TBS FENNEL SEEDS
- 2 TBS MINCED GARLIC
- 1 CAN DICED TOMATOES
- 1 CAN TOMATO PASTE
CRUNCHY BEEF CASSEROLE
By LIZABETH
Cook NOODLES as directed, drain-STIR IN SOME BUTTER TO KEEP FROM STICKING
- Crunchy Beef Casserole
- 2 * 2 Cups WIDE EGG NOODLES
- 1 * 1 can cream of mushroom soup
- 3/4 * 3/4 C Shredded Cheddar Cheese
- 3/4 * 3/4 tsp Seasoned Salt
- 1 * 1 lb Ground Beef
- 1 * 1 can (14 oz) whole or diced tomatoes
- 1 * 1 can french fried onions
GRANDMA'S ENGLISH MUFFIN BREAD
By LIZABETH
Place ingredients in the bread machine pan in the order suggested by the machine's manufacturer
- 3 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1/2 tablespoon white sugar
- 1 teaspoon salt
- 1/8 teaspoon baking powder
- 1 cup warm milk
- 1/4 cup water
AMERICA'S TEST KITCHEN SHRIMP TEMPURA
By LIZABETH
Instructions * 1. Adjust oven rack to upper-middle position and heat oven to 200 degrees
- 3 * 3 quarts vegetable oil
- 1 1/2 * 1 1/2 pounds colossal shrimp, peeled and deveined (8 to 12 per pound), tails left on (see note)
- 1 1/2 * 1 1/2 cups unbleached all-purpose flour
- 1/2 * 1/2 cup cornstarch
- 1 * 1 large egg
- 1 * 1 cup vodka (see note)
- 1 * 1 cup seltzer water
- * Kosher salt
- 1 * 1 recipe Ginger-Soy Dipping Sauce (see Serve With recipe)
Smoked Turkey and Wild Rice Salad
By LIZABETH
Prepare rice mix according to package directions
- 1 6 oz box Uncle Ben's Long Grain and Wild Rice Original Recipe mix
- 1/4 lb Smoked Turkey, sliced about 1/4-inch thick
- 1/2 cup Chopped Green Onions, 8 Onions
- 1/2 cup Chopped Fresh Parsley
- 1/2 cup Bernstein's Brand Italian Salad Dressing