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Recipes
Herb Baked Olives
By LittleValley
1. In a 15x10x1-inch baking pan, combine olives, wine, 1 tablespoon of the olive oil, and rosemary sprigs
- 1-1/2 cups mixed olives
- 1/2 cup dry white wine
- 1/4 cup olive oil
- 2 4-inch sprigs rosemary
- 1 tablespoon orange zest
- 2 tablespoons orange juice
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh parsley
- 3 cloves garlic, minced
- 1/8 teaspoon black pepper
Bacon Ranch Dip
By LittleValley
Mix all ingredients. Refrigerate several hours or until chilled
- 2 c. ranch dressing
- 1 c. sour cream
- 1/2 c. Parmesan
- 1/4 c. green onion
- 1 T. bacon pieces
Citrus Shrimp with Sugar Snap Peas
By LittleValley
1. In a bowl large enough to hold the shrimp, mix the soy sauce, ginger, orange zest, garlic, and red pepper flakes
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, minced
- 1 teaspoon orange zest, minced
- 1 clove garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 lb. large shrimp, uncooked, peeled
- 1 1/2 tablespoons canola oil
- 4 green onions, cut into thin slices
- 1 lb sugar snap peas
- 1/4 cup chicken broth
- 2 tablespoons orange juice
Parmesan Cheese Popcorn
By LittleValley
In a small bowl, combine the cheese, paprika, cumin, and sea salt
- 3 tablespoons shredded Parmesan cheese
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon sea salt
- 6 cups popped plain popcorn
- 1/4 cup pumpkin seeds, toasted
- 1 1/2 tablespoons butter
- Salt and pepper
Cardamom Snaps
By LittleValley
1. In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds
- 3/4 cup shortening
- 1 cup packed brown sugar
- 1 tsp. baking soda
- 2 tsp. ground cardamom
- 1 tsp. ground cinnamon
- 1/4 cup molasses
- 1 egg
- 2-1/4 cups flour
- 1/4 cup sugar
Irish Lamb Stew
By LittleValley
Serves 8; Prep time: 30 minutes; Total time: 2 hours 15 minutes This satisfying stew, filled with tender meat and v...
- 1/2 cup all-purpose flour
- Coarse salt
- Ground pepper
- 3 pounds boneless lamb stew meat, cut into 2-inch cubes
- 3 tablespoons canola oil
- 1 large onion, chopped
- 3/4 teaspoon dried thyme
- 1 1/2 cups dark beer
- 1 1/2 pounds medium new potatoes, peeled and quartered
- 1 pound carrots, peeled and cut 1/2 inch thick diagonally
- 3 tablespoons chopped fresh parsley
Meatloaf Burgers with Quick Ketchup
By LittleValley
1. Preheat oven to 450 degrees
- FOR THE KETCHUP:
- 1 teaspoon olive oil
- 1 pound ground beef
- 1 onion, grated
- 1/4 cup fresh parsley, chopped
- 1/4 cup breadcrumbs
- 1 egg, lightly beaten
- 2 tablespoons crushed tomatoes
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- Salt
- Pepper
- 1/2 cup crushed tomatoes in sauce
- 1 1/4 teaspoons light-brown sugar
- 1 1/4 teaspoons cider vinegar
- Pinch of ground cloves
Spicy Cornmeal Crusted Catfish
By LittleValley
1. On a baking sheet, mix together cornmeal, paprika, cumin, cayenne, 1 teaspoon salt, and 1/8 teaspoon pepper
- 1/4 cup yellow cornmeal
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- Pinch of cayenne pepper
- Salt and fresh ground pepper
- 4 catfish fillets (8 ounces each), rinsed and patted dry
- 2 teaspoons canola oil
Raspberry Sticks
By LittleValley
1. Preheat oven to 375 degrees F
- 1 cup butter, softened
- 1/2 cup shortening
- 1 cup sugar
- 1 tsp. vanilla
- 3-1/2 cups flour
- 2/3 cup raspberry preserves, seedless
- 1/4 cup dried apricots, snipped
- 1 tsp. orange peel, finely shredded
- 12 oz. white baking pieces
- 2 Tbsp. shortening
- 2 Tbsp. red and green coarse sugar
Pesto Chicken Panini
By LittleValley
Mix chicken and pesto, spread on bread
- 1/2 c. shredded chicken
- 1 T. pesto
- 2 slices multigrain bread
- 1/4 c. cheese