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Recipes
Coconut Custard Pie
By Tbird
Line a 9" deep-dish pie plate with pastry; trim and flute edges
- Pastry for single-crust pie (9")
- 1 c flaked coconut, chopped
- 3 eggs, beaten
- 2 2/3 c 2% milk
- 2/3 c sugar
- 3 T flour
- 1 t vanilla extract
- 1/2 t salt
- 1/4 t ground nutmeg
Peachy Lemon Cake
By Tbird
Prepare, bake, and cool cake as directed on package for 1 round layer pans
- 1 pkg Lemon Cake mix
- 1/4 tsp ground ginger
- 1/2 tsp rum extract
- 1 1/3 cups frozen sliced peaches, thawed and drained or 3 medium ripe peaches, peeled, pitted and sliced
- AND
- 1 16.5 ox vanilla creamy frosting
- OR
- 1 cup whipping cream
- 14 cup confectioners' sugar
Cheesesteak Crostini
By Tbird
Season steak with salt, pepper and seasoning
- 1 1/2 lbs. flank steak
- 2 T seasoning
- 2 T olive oil
- salt & pepper
- 2 large onions, chop
- 1 large peppers, chopped
- 1 c beef stock
- 2 crusty French bread, sliced on angle
- 2 c shredded provolone cheese
Napoleons, Caramal Pecan
By Tbird
Preheat oven to 400 deg. Unfold pastry on lightly floured surface
- 1/2 pkg frozen puff pastry sheets, thawed
- 1 1/2 c Cool Whip
- 1/2 c caramel ice cream topping
- 1/2 c chopped toasted pecans
- 2 T powdered sugar
Devil's Food Pound Cake
By Tbird
Preheat oven to 350 deg. Grease and flour 10" Bundt pan or tube pan
- 1 pkg Devil's Food cake mix
- 1 pkg (4 serving size) chocolate instant pudding mix
- 4 large eggs
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 1/2 cup frosting
Crisscross Potatoes
By Tbird
Scrub potatoes and halve them lengthwise
- 3 medium baking potatoes
- 2 Tbsp melted butter
- salt & pepper
- paprika
Corned Beef & Cabbage, Mustard-Glazed
By Tbird
Per serving: 439 Cal., 25G Pro, 32G Car
- 1 3 lb piece corned beef (with spice packet, if included), trimmed of excess fat
- 1 12 oz bottle pale ale or light beer
- 1 medium onion, halved
- 2 cloves garlic, smashed
- 2 bay leaves
- 1 1/2 lb small red potatoes, halved or quartered, if large
- 1 small head green cabbage (about 1 3/4 lb), cut into 8 wedges
- 3/4 cup whole-grain mustard
- 1/4 cup packed light brown sugar
- 2 Tbsp cider vinegar
Hearty Tortellini Soup
By Tbird
In large saucepan, over medium heat, cook garlic in margarine for 2-3 minutes
- 2 cloves garlic
- 1 Tbsp margarine
- 1 (13 3/4 oz) cans of chicken or beef broth
- 1 (8 oz) pkg fresh or frozen cheese tortellini
- 1 (10 oz.) pkg fresh or frozen spinach, thawed
- 1 (16 oz) can stewed tomatoes, undrained & coarsely chopped
- Grated Parmesan cheese
Pork Tenderloin Stuffed with Apples
By Tbird
Preheat oven to 375 deg. Split the tenderloin almost in half lengthwise
- For glaze:
- 1 pork tenderloin (about 1 pound)
- 2 Tbsp butter or olive oil
- 2 medium baking apples, cored and thinly sliced
- 1 medium onion, cubed
- 1 cup fresh bread crumbs, made by processing 2 large slices of stale bread
- 1/2 tsp marjoram
- 1/2 tsp savory
- 1/2 tsp freshly-ground black pepper
- 1/2 tsp salt
- 1/2 tsp - 1 Tbsp vegetable or olive oil
- 4 Tbsp honey
- 1 Tbsp brown sugar
- 2 Tbsp apple cider vinegar
- 1 Tbsp brown mustard
The Best Zucchini Bread
By Tbird
1. Mix flour, baking soda, salt, cinnamon and baking powder together
- 3 ea EGGS
- 1 cup Vegetable oil
- 1 cup Sugar
- 1 cup Brown sugar
- 2 cups Zucchini grated (remove rind)
- 2 tablespoon Vanilla
- 3 cups Flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 2 teaspoon Cinnamon
- 1/4 teaspoon Baking Powder
- 1/2 cup Nuts chopped