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Recipes
Baked Beans
By Dianewaldron
This recipe is perfect for large crowds
- Drain:
- 1 Tall Can Van de Kamp Pork & Beans (not drained)
- 1 Regular Can French Cut Green Beans
- 1 Regular Can Kidney Beans
- 1 Small Can Garbanzo Beans
- 1 lb. Bacon, cut into chunks and fried
- 1 *1 Bermuda Onion, diced and browned in bacon fat
- 1 Hillshire Farms Polish Sausage, sliced
- 1 Cup BBQ Sauce, hot or spicy
- 3/4 Cup Brown Sugar
- *Add as much or as little onion as desired.
Cherry Clafoutis/French Cherry Cake
By Dianewaldron
More of a custard-type texture than a traditional flour cake
- 5 eggs
- 150 grs (5 oz.) caster sugar/super fine sugar
- 100 grs (3 oz.) of flour
- 150 grs (5 oz.) of fresh cream
- 1 cup of milk
- 1 Kg (2 pounds) cherries (or other fruit, such as apricots or peaches)
Chicken Afritada
By Dianewaldron
Chicken & Vegetable Bowl
- 1 1/2 1 1/2 1" pounds chicken, cut into strips or 1" cubes
- 1 1/2 1 1/2 1" pounds chicken, cut into strips or 1" cubes
- 1 1/2 1 1/2 1" pounds chicken, cut into strips or 1" cubes
- 1 1 1" large potato, cut into 1" cubes
- 1 1 1" large potato, cut into 1" cubes
- 1 1 1" large potato, cut into 1" cubes
- 1 1 1" large carrot, peeled and cut into 1" chunks
- 1 1 1" large carrot, peeled and cut into 1" chunks
- 1 1 1" large carrot, peeled and cut into 1" chunks
- 1 1 1" medium red bell pepper, cut into 1" squares
- 1 1 1" medium red bell pepper, cut into 1" squares
- 1 1 1" medium red bell pepper, cut into 1" squares
- 1 1 1 medium onion, chopped
- 1 1 1 medium onion, chopped
- 1 1 1 medium onion, chopped
- 1/4 1/4 1/4 cup green peas (can use frozen peas)
- 1/4 1/4 1/4 cup green peas (can use frozen peas)
- 1/4 1/4 1/4 cup green peas (can use frozen peas)
- 4 4 4 cloves garlic, minced
- 4 4 4 cloves garlic, minced
- 4 4 4 cloves garlic, minced
- Half can (8 oz) tomato sauce (Or Soy Sauce)
- Half can (8 oz) tomato sauce (Or Soy Sauce)
- Half can (8 oz) tomato sauce (Or Soy Sauce)
- 1 1 1 T fish sauce
- 1 1 1 T fish sauce
- 1 1 1 T fish sauce
- to to taste
- to to taste
- to to taste
- 3 3 3 T vegetable oil
- 3 3 3 T vegetable oil
- 3 3 3 T vegetable oil
- White or brown rice (cooked)
- White or brown rice (cooked)
- White or brown rice (cooked)
Peanut Butter Custard Pie
By Dianewaldron
Mix peanut butter and sugar until crumbly; reserve 1/4 cup to sprinkle on top of pie
- 1/2 cup crunchy peanut butter
- 1 cup powdered sugar
- 1 baked 9inch pie shell
- 1 package (3oz) custard mix (2cup homemade custard maybe substituted)
- 2 cup milk
- 1 cup whipping cream
Turkey Gravy
By Dianewaldron
Put giblets, vegetables and salt in 3 quart saucepan over high heat with just enough water to cover
- 1 package neck, heart and gizzards = giblets
- 1 medium carrot, thickly sliced
- 1 medium onion, thickly sliced
- 1 medium celery rib, thickly sliced
- 1/2 tspn salt
- 1 package turkey liver
- *Cook above 1 hour*
- 3 tblpns fat from poultry drippings
- 1/4 cup all-purpose flour
- 1/2 tspn salt
Boston Mud Pie
By Dianewaldron
1st Layer: Walnuts, flour, butter
- 1 cup walnuts or pecans (crushed)
- 1 cup flour
- 1 cube oleo (butter)
- 1 (8oz) softened cream cheese
- 1 cup powdered sugar
- 1 (16oz) cool whip
- 1 package small vanilla instant pudding
- 1 package small chocolate instant pudding
- 3 cup milk
- 8 oz cool whip
- 1 Hershey's bar
Turkey Lattice Pie
By Dianewaldron
With its pretty lattice crust, this cheesy baked dish is as eye-catching as it is delicious It's easy to make, too,...
- 3 tubes (8oz each) refrigerated crescent rolls
- 4 cups cubed cooked turkey
- 1-1/2 cups (6oz) shredded cheddar OR swiss cheese
- 1 package (10z) frozen chopped broccoli, thawed and drained
- 1 can (10-3/4oz) condensed cream of chicken soup, undiluted
- 1-1/3 cups milk
- 2 tblspns Dijon mustard
- 1 tblspn dried minced onion
- 1/2 tspn salt
- dash pepper
- 1 egg, lightly beaten
Sausage Ragu and Creamy, Cheesy Polenta
By Dianewaldron
This recipe is gluten free
- For the polenta:
- 2 tablespoons olive oil
- 1 1/2 pounds sweet sausage with fennel
- 1 small bulb fennel, trimmed, core removed and chopped
- 1 onion, chopped
- 4 cloves garlic, crushed
- Salt and pepper
- A few leaves sage, thinly sliced
- 1/2 cup white wine
- 1 28-ounce can whole, peeled San Marzano tomatoes
- 2 cups water
- 1 cup milk
- 1 cup quick-cooking polenta
- 2 tablespoons butter
- 1 tablespoon Acacia honey
- A few grates nutmeg, to taste
- 1 1/2 cups freshly grated Parmigiano-Reggiano
Baked Scalloped Oysters
By Dianewaldron
Scalloped oysters should be puffy and moist and crunchy on top
- 1-1/2 pints oysters with thick liquid
- 1/4 pound butter melted
- 2 cups medium coarse cracker crumbs
- pepper
- 1/2 cup light cream or half and half
- 1/2 tspn salt
- 1/4 tspn worcestershire sauce
- dash of tabasco
Breakfast Casserole
By Dianewaldron
I usually double (16-20) the recipe
- 4 slices of bread
- 1 sausage
- 1 cup shredded cheddar cheese
- 6 eggs
- 2 cups milk
- 1/2 tspn dry mustard