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Recipes
Hermosa Sunset
By barbyrabaker
In an ice-filled mixing glass, add ingredients; shake until well blended
- 1 1/2 oz patron Silver
- 1/2 ox Patro Citronge
- 2 oz pomegranate juice
- 1/2 oz simple syrup
- Red currants for garnis
Spicy Indian Rice
By barbyrabaker
Heat 1 T oil in large saucepot
- Spicy Indian Rice:
- 3 T oil
- 2 ounce silvered almonds
- 1 Cup onion, chopped
- 2 T minced garlic
- 1 jalapeno pepper, chopped fine
- 1 T grated ginger
- 2 t cumin
- 1/4 cup fennel seeds
- 1 cinnamon stick
- 1/2 t salt
- 2 C brown rice
- 4 1/2 C water
- 1/4 C raisins
- 8 ounces grated carrots
- Side:
- 16 oz bag mixed oriental vegetables
Hidden Valley Bacon & Cheddar Dip
By barbyrabaker
Combine dips mix with sour cream
- 1/4 cup crisp-cooked, crumbled bacon*
- 1 container (16 ounces) sour cream
- 1 cup shredded Cheddar cheese
- 1 packet (1 ounce) Hidden Valley® Original Ranch® Dips Mix
- Potato or corn chips, for dipping
Penne with Eggplant, Tomatoes, and White Beans
By barbyrabaker
In a large bowl, mash tomatoes with potato masher
- 28 ounce can whole tomatoes, Italian style
- 2 T olive oil
- 2 T minced garlic
- 1/3 t red pepper flakes
- 1 large eggplant, peeled and cubed
- 15 ounce can white beans, drained
- 1/2 C chopped fresh basil
- salt and pepper
- 12 ounce penne pasta, cooked
- 2 ounce pine nuts
- parmesan cheese
Broiled Cheese Loaves
By barbyrabaker
Family favorite since 1972, from Woman's Day Magazine
- 2 cups shredded cheddar cheese
- 1/2 cup sliced pimento-stuffed olives
- 1/3 cup diced green pepper
- 1 small onion, minced
- 1 hard-cooked eggg, chopped
- 1/3 cup ketchup
- 2 tablespoons prepared mustard
- 1 teaspoon Worcestershire
- 1 loaf Italian bread, halved lengthwise
- 1/2 to 2/3 cup softened butter
Vanilla Frozen Yogurt
By barbyrabaker
In medium saucepan, combine the sugar and cornstarch
- 1 teaspoon vanilla extract
- 2 1/4 cup milk
- 1/2 cup sugar
- 1 envelope gelatin
- 1/8 teaspoon salt
- 1 1/2 cup plain yogurt
- 1/4 cup corn syrup
Pasta and Walnut Salad
By barbyrabaker
Cook spaghetti according to pkg directions, drain and put into large bowl
- 13.5 oz pkg whole wheat thin spaghetti,
- cooked & drained
- 16 oz pkg broccoli florets, steamed
- 1 c diced onion
- 2 tomatoes, diced
- 1 lg cucumber, sliced
- 1 c walnuts
- 8 oz Italian dressing
- (1/2 c honey)
- 1/3 c grated Parmesan cheese
- (2 t salt)
- Dinner rolls
- (Butter)
Slow Cooker Cheesy Bacon Chex Mix
By barbyrabaker
Blogger Corey Valley of Family Fresh Meals shows you how to keep the kitchen cool during those hot months with this...
- 3 cups Corn Chex® cereal
- 3 cups Rice Chex® cereal
- 2 cups Wheat Chex® cereal
- 2 cups bite-size pretzels
- 2 cups bite-size cheese crackers
- 1/3 cup Betty Crocker® Bac~Os® bacon flavor bits or chips
- 1/3 cup Parmesan cheese, grated
- 1/2 cup butter or margarine, melted
- 1/3 cup canola or vegetable oil
- 1 (1-ounce) package ranch dressing and seasoning mix
Tostadas Verdes
By barbyrabaker
Crispy corn tostada shells layered with refried beans, lettuce, spicy guacamole, green chile salsa, queso fresco an
- Ingredients
- 2 cans (16 oz each) Rosarita® Vegetarian Refried Beans
- 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained, liquid reserved
- 2 medium avocados, pitted, peeled
- 1 cup chopped yellow onion
- 12 tostada shells
- 4 cups thinly sliced romaine lettuce
- 1 can (7 oz each) salsa verde (green salsa)
- 1/2 cup crumbled queso fresco cheese
- 1/4 cup chopped fresh cilantro
- 3 limes, each cut into 4 wedges
Onion Soup
By barbyrabaker
Best French Onion Soup: For the best flavor, make the soup a day or 2 in advance
- Soup:
- 3 tablespoons unsalted butter , cut into 3 pieces
- 6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (Make sure you get Yellow)
- Table salt
- 2 cups water, plus extra for deglazing
- 1/2 cup dry sherry
- 4 cups low-sodium chicken broth (They recommend Swanson Certified Organic Free Range Chicken Broth )
- 2 cups beef broth (They recommend Pacific Beef Broth)
- 6 sprigs fresh thyme , tied with kitchen twine
- 1 bay leaf
- Ground black pepper
- Cheese Croutons
- 1 small baguette , cut into 1/2-inch slices
- 8 ounces shredded Gruyère cheese (about 2 1/2 cups)