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Recipes
Pumpkin Pineapple Loaf
By Rpaulin_
Preheat oven to 350 degrees
- Nonstick cooking spray
- 2 1/2 cups sugar
- 1/2 cup (1 stick) butter
- 1 can (15 ounces) pumpkin
- 1 can (8 1/4 counces) crushed pineapple in juice, undrained
- 4 large eggs
- 3 1/2 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons pumpkin-pie spice
- 1 teaspoon salt
London Broil Marinated
By Rpaulin_
Measure the honey into a 2-cup glass measure
- 1/4 cup warm honey
- 3 tablespoons vegetable oil
- 3 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- juice of 1 lime
- 2 teaspoons minced garlic
- 1 teaspoon onion powder
- 1 to 2 1/4 pounds London Broil
Soy Sauce - for rice
By Rpaulin_
Mix all ingredients together, serve over rice, keep refrigerated
- 1 part soy sauce
- 2 parts water
- juice of one lime
- chopped green onions (scallions)
- grilled, seeded and sliced yellow chilis
Sweet Potato Souffle
By Rpaulin_
Holiday - side dish, very rich
- 3 large or 6 medium sweet potatoes
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 3 eggs
- 1 tablespoon real vanilla
- 1/3 cup half & half
- 1 stick of butter
- Topping: (use liberally)
- 1/3 cup packed brown sugar
- 1/2 cup chopped pecans
- 3 tablespoons flour
- 2 generous tablespoons soft butter
Spinach Salad Dressing
By Rpaulin_
Salad Dressing
- 3 tablespoons granulated sugar
- 3/4 teaspoon salt
- 3/4 teaspoon dry mustard
- 2 1/4 teaspoons minced red onion
- 1/4 cup cider vinegar
- 3/4 cup salad oil
- 2 1/4 poppy seeds
- 1 1/8 cups small curd cottage cheese (french feta can be substituted)
Brussels Sprouts with Pecans and Cranberries
By Rpaulin_
Slice the Brussels sprouts using the thinnest slicing disk of a food processor, or mandoline
- 1 pound fresh Brussels sprouts, rinsed and trimmed
- 3 ounces coarsely chopped pecans
- 3 tablespoons unsalted butter
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground pepper
- 4 ounces coarsely chopped dried cranberries
Egg Nog for 20
By Rpaulin_
Holiday, same recipe as the one for 10
- 1 lb sugar
- 1 dozen eggs
- 1 1/2 quarts half & half
- 1/2 quart whipping cream
- 1/2 fifth of brandy
- 1 1/2 Tbl vanilla
- 1 Tbl nutmeg
Mai Tai (Trader Vic's)
By Rpaulin_
Fill 1 (14 1/2 oz) glass to the top with shaved ice
- 1 oz light rum
- 1 oz meyers original dark rum
- 1/2 oz triple sec
- 1/2 oz trader Vic's premium Orgeat Almond Syrup
- Sweet & sour mix
- Garnish
- 1 pineapple wedge
- 1 maraschino cherry
- 1 tiki umbrella
Chicken Barbeque Sauce - Scott Doll
By Rpaulin_
Bake chicken for 15 - 25 minutes depending on whether it is white meat or dark meat
- 1 1/2 cups vinegar
- 1 cup salad oil
- 1/2 cup catsup
- 3 teaspoons onion salt
- 3 teaspoons garlic salt
- 1 teaspoon paprika
- 1 teaspoon tobasco sauce
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce