Recipe Requests
Shared Recipes, Crafts
and Hints
Apple Dumplings
Bacon, Lettuce and Tomato Strata (Cara)
Simple Chocolate Pie (Darlene)
Angel Lush (Sassy)
Beet Cake (Nancy Carol Elder)
Sing Lee's Oriental Casserole (Treva)
Meal in a Dish (Treva)
Recipe of the Week
Cranberry Coconut Bars
Pet Recipe
Beef-flavored Dog Treats
Message Board Recipe
City Chicken or Mock Chicken (Chris in NM)
Restaurant Recipe
Blue Adobe Mexican Grill Tenderloin Rellenos
Gardening with Gary
Peonies
Question of the Week
Crockpot Recipes
Rio Grande Pot Roast
Garlic Brown Sugar Chicken
Other Recipes
Till We Meat Again
Bread Pudding Apple Pie
Vidalia Onion Pie
Iced Irish Creme Coffee
Cinnamon Sticks
Ranch-Style Baked Catfish
Strawberry Cake to Die For
Barbecued Bundles
Cajun Orange Mopped Chops
Does anyone have a copycat recipe for the chicken scampi at Olive Garden? Would love to have this recipe. Thanks very much. ~ Amy in Bama
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I am looking to make my own candied ginger. Wondered if there are any recipes. Thanks for your time. ~ Pat Rutley
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Hi Donna in Australia,
You can substitute solid vegetable fat for shortening. Don't know what
brands you have there, but here in the UK we have White Flora, which
is very much like the American Crisco shortening.
Good luck! ~ Lee
Shared Recipes, Crafts and Hints
This is for Lynda who asked for an Apple Dumpling recipe. This has been in my family for over 60 years. Hope it is what you are looking for. ~ Debbie
Shared with recipegoldmine.com by Debbie
2 cups sifted all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
3/4 cup shortening
1/2 cup milk
6-8 medium apples, pared, quartered and cored
Heat oven 375 degrees F.
Sift all dry ingredients in a large bowl. Cut in shortening until well blended. Add milk all at once. Roll out onto a floured board 1/4 inch thick. Cut into squares. Top each square with a set of four apple quarters. Top with a dash of cinnamon, a teaspoon of sugar and a dash of cinnamon. Pull up dough to cover apple. Pinch sides to seal sides and top shut. Place in a 9 x 13-inch pan with high sides. Pour syrup ( recipe follows ) over all and bake at 375 degrees F for 35 minutes.
Syrup:
2 cups granulated sugar
2 cups water
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup butter
Mix all ingredients in a saucepan. Bring to a boil, stirring constantly. Cook until sugar is dissolved. Pour over apple dumplings.
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Shared with recipegoldmine.com by Cara
1 onion, coarsely chopped
1 tablespoon oil
10 slices whole wheat or white bread
2 medium size tomatoes, cut into 1/4 inch thick slices
2 cups shredded Cheddar cheese
5 eggs
2 cups low fat (1%) milk
1 tablespoon Dijon style mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
4 slices bacon
2 lettuce leaves, shredded
Saute onion in oil in skillet until softened, 3 minutes. Remove from heat.
Grease 13 x 9 x 2-inch baking dish. Arrange half the bread in dish. Add half the tomatoes and half the cheese. Repeat layering.
Lightly beat eggs in bowl. Add onion, milk, mustard, salt and pepper. Pour into baking dish. Cover, refrigerate 1 hour or overnight.
Bake strata, uncovered, in 350 degree F oven 50 minutes until puffed and golden. Let stand 10 minutes.
Meanwhile, cook bacon in skillet until crisp, 10 minutes. Drain bacon on paper toweling. Crumble bacon. Garnish strata with lettuce and bacon.
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Shared with recipegoldmine.com by Darlene
1 box instant chocolate pudding
1 graham crust
Mix pudding according to package directions. Pour into shell and chill until set. Serve with whipped topping or ice cream.
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Shared with recipegoldmine.com by Sassy
1 (4 serving size) box vanilla flavor fat-free sugar-free
instant reduced calorie pudding & pie filling
1 (20 ounce) can crushed pineapple in juice, undrained
1 cup thawed lite whipped topping
1 (10 ounce) round angel food cake
Mix dry pudding mix and pineapple with juice in medium bowl. Gently stir in whipped topping.
Cut cake horizontally into 3 layers. Place bottom cake layer, cut side up, on serving plate; top with 1 1/3 cups of the pudding mixture. Cover with middle cake layer and additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread with remaining pudding mixture.
Refrigerate at least 3 hours. Store leftover dessert in refrigerator.
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Shared with recipegoldmine.com by Nancy Carol Elder
1 cup Wesson oil
3 eggs
1 (16 ounce) can beets (drained)
2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup cocoa
Put first 3 ingredients in blender. While blending, add sugar gradually.
Sift dry ingredients. Add beet mixture to dry sifted ingredients; mix well. Bake in a greased and floured 9 x 13-inch pan at 350 degrees F for 40 to 45 minutes. Frost with the following frosting.
Frosting:
3 tablespoons melted margarine
1/4 cup packed brown sugar
2 tablespoons milk or cream
1 cup chocolate chips
1 1/4 cups mini marshmallows
Stir until mixed well over low heat. Pour and spread over cake.
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2 (8 ounce) cups diced chicken
2 cans Campbell's Golden Mushroom Soup, undiluted
1 cup of your favorite small cocktail shrimp
1/4 cup water or juice of 1 lemon
1 cup whole cashew nuts
3 tablespoons soy sauce
1 cup snow peas
1 cup sliced mushrooms, drained
1 cup chopped onions
1 cup chopped celery
2 individual serving packs Ramen or your favorite Chinese
noodles, broken up with seasoning packets added
Mix all together and put into a buttered casserole. Bake at 350 degrees F for 1 1/2 hours.
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Shared with recipegoldmine.com by Treva
Cover the bottom of a baking dish with chicken parts.
3 onions, cut into quarters
6 medium potatoes, cut into quarters
10 ounces fresh green beans with ends removed
2 small zucchini, sliced lengthwise in quarters
1 small can tomato sauce
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon oregano
Lay the onions, potatoes, green beans and zucchini on top of the chicken. Add tomato sauce, then season with salt, black pepper and oregano.
Bake at 350 degrees F until chicken is done.
Green salad and rolls make a complete meal.
Whether you don't want to heat up the kitchen or you just need cookies in a hurry, it's nice to have a few no-bake cookie recipes on hand.
Cranberry Coconut Bars is more of an adult cookie-it has too much fruit and too many nuts in it to suit most youngsters. But it so scrumptious and easy, you'll have to try it.
This is a microwave cookie that can be mixed right in the baking pan. How's that for convenience?
If you are not fond of dried cranberries, consider substituting dates, raisins, or chopped apricot pieces in this recipe. Because it is a no-baker and so full of energy, it makes a great camping cookie.
1/2 cup butter
1/2 cup brown sugar
1 1/2 cups quick rolled oats
1/4 cup light corn syrup
1/2 cup dried cranberries
1/2 cup sweetened flaked coconut
1/2 cup walnut pieces
Place butter in an 8-inch square, microwave-safe baking dish. Microwave until the butter is melted.
Stir in the brown sugar until dissolved. Stir in the remaining ingredients. Press the mixture firmly into the dish.
Microwave for three to five minutes or until lightly browned. If your microwave does not have a rotating carousel, rotate the dish twice during cooking.
Let the cookies cool and then cut them into bars with a sharp knife. Wrap them individually to pack in a lunch.
This recipe will make sixteen 2-inch squares.
This recipe was contributed by The Prepared Pantry. For more food and baking information, visit The Baker�s Library at The Prepared Pantry.
Source: Chef Joe Goldblatt, Bone Appetit Bakery, Phoenix, Arizona
2 1/2 cups wheat germ
2 cups cornmeal
5 cups whole wheat flour
3 tablespoons beef flavoring
1/4 cup garlic, minced
1/4 cup oil
1 egg
2 1/2 cups water
Combine ingredients. Roll mixture out to 1/4 inch thick; cut out treats. Bake treats at 250 degrees F for 15 minutes, then increase the temperature to 325 degrees F and bake 30 minutes more.
Posted at recipegoldmine.com by Chris in NM 2005/4/5 13:34
2 pounds boneless pork, cut into cubes (I use pork tenderloin)
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup butter
3 tablespoons vegetable oil
1 envelope dry onion soup mix
1 (14 1/2 ounce) can chicken broth
1 cup water
Hot mashed potatoes
Small wooden skewers, soaked
Thread pork on small wooden skewers.
Combine flour, garlic powder and pepper on a plate. Roll kabobs in flour mixture until coated.
In a large skillet, heat butter and oil over medium heat. Brown kabobs, turning frequently; drain. Sprinkle with soup mix. Add broth and water. Reduce heat; cover and simmer for 1 hour or until tender.
Remove kabobs and keep warm.
If desired, thicken the pan juices and serve over mashed potatoes with the kabobs. The pan juices thicken on their own.
For more great recipes, visit our Message Board.
Cook's Tip!
If you're using the same baking sheet to bake several batches of cookies, be sure to let it cool before adding more dough. Otherwise, the cookies will melt and spread too much.
Source: Blue Adobe Mexican Grill, Phoenix, Arizona
1 1/2 pounds chicken tenderloins, cooked and diced
12 ounces chorizo, saut�ed
12 Anaheim chiles, roasted, peeled and seeded
18 ounces jack cheese, grated
18 ounces Cheddar cheese, grated
12 eggs
Flour, as needed
Panko breadcrumbs, as needed
Oil for frying
Hot sauce, as needed
Place eggs in a shallow bowl; whisk to combine. Set aside.
Place flour and Panko breadcrumbs each in separate bowls. Set aside.
In a bowl, combine chorizo, chicken, Cheddar and jack cheeses; stir to combine. Stuff chiles with chorizo mixture. Roll each stuffed chile in flour, then dip in egg, then roll in breadcrumbs. Deep-fry each chile in 350 to 400 degree F oil for 1 1/2 minutes. Place each chile on a baking sheet, then place in a 300 degree F oven for 2 minutes. Top with hot sauce.
Heat balsamic vinegar and sugar in a saucepan over low heat; stirring occasionally cook until reduced by half.
Arrange avocado, onion and mango slices on a large plate. Add tomato wedges and saut�ed shrimp. Drizzle balsamic vinegar reduction over the items. Garnish with toasted sesame seeds.
Megan writes~
I have some peonies on the side of my house and want to relocate to
another place so that I can plant grass where they are now. I live in
Dayton, OH and would like to know when would be the best time to relocate
them. Please advise with what information you can. Also do you have
a good way of getting rid of a Yucca plant? I dug up the majority of
the root last summer but must have left a few piece behind cause they
are sprouting up. It seems impossible to get all the root.
A. Try Roundup for the yucca and follow directions carefully. Ask at your local garden center for any other product which may work if this one does not do the trick.
Peonies can be left undisturbed for many years. Sometimes, however, it becomes necessary to move established plants. Peonies shaded by large trees or shrubs bloom poorly and should be moved to a sunny site. Large, old plants may become overcrowded and flower poorly. Large, old plants should be dug, divided, and transplanted to improve performance. The best time to move and divide peonies is September.
Moving established plants is a simple procedure. Cut the peony stems near ground level in September. Then carefully dig around and under each plant. Try to retain as much of the root system as possible. Promptly plant the peony in a sunny, well-drained site.
Division of large peony clumps requires a few additional steps. After digging up the plant, gently shake the clump to remove loose soil from the root system. Divide the clump into sections, making sure each division has at least 3 to 5 eyes [buds] and a good portion of the root system. Peonies grow best in full sun and well-drained soils. Dig a hole large enough for the entire root system. Place the peony plant in the hole so the eyes are 1-2" below the soil surface. [Note: peonies planted deeper than 2" often fail to bloom satisfactorily.] Fill the hole with soil, firming the soil as you backfill, then water thoroughly. Space plants about 3-4' apart. Apply a 2-4" layer of mulch in late fall. Straw is an excellent mulch. Mulching will prevent repeated freezing and thawing of the soil that could damage the plants. Remove the mulch in early spring before growth begins. Transplanted peonies will not bloom well the first spring. They should be back to full flower production by the third or fourth year.
Dept. Horticulture, Iowa State University.
~~~~~~~~~~
Gary teaches classes and gives lectures on growth and care of various
indoor and outdoor plants, blooming or ornamental. He is also a master
judge and teacher. Gary earned both a Bachelor's and Master's degree
in Horticulture from Michigan State University and worked in research
there. He has served as show chairman and president on all California
state levels of the African Violet Society.
I was out of eggs when I made my favorite cookie recipe and I made them anyway. They were a flop � literally. Why are eggs so critical in baking? Could I have used something else as a substitute?
In your cookie recipe, eggs provide structure. The leavening makes the cookie rise and then as the dough heats up, the proteins in the eggs coagulate � just as an egg does in a frying pan � and keep the cookies from falling as they cool. (The starch and proteins in flour lend structure also.)
Eggs have other functional uses in baking. An egg can work as an emulsifier, a thickener, a leavener, and serve other purposes. Eggs provide much of the �mouth feel� in baking. You can learn more at �How Eggs Work."
https://www.preparedpantry.com/howeggswork.htm
As far as a substitute � eggs are hard to replace in most recipes. We�ve tried gluten, gelatin, and xanthan gum. Only with xanthan gum have we had success and that takes lots of experimentation.
This week�s question was answered by Dennis Weaver at The Prepared Pantry.
Source: Woman's Day
Serves: 8
1 1/2 cups thick-and-chunky salsa
1 cup beer or water
1 (6 ounce) can tomato paste
1 (1.25 ounce) envelope taco seasoning
1 (3 pound) boneless beef bottom round roast
1/2 teaspoon each salt and pepper
2 tablespoons peanut butter
1/3 cup chopped cilantro
Mix first 4 ingredients in a 5-quart or larger crockpot. Rub beef with salt and pepper; add to crockpot. Spoon some sauce mixture over top.
Cover and cook on LOW 8 to 10 hours or until beef is very tender.
Remove to a cutting board. Stir peanut butter and cilantro into sauce. Slice meat against the grain; serve with the sauce.
Per serving ($1.53): 432 cal, 36 g pro, 11 g car, 1 g fiber,
25 g fat (9 g saturated fat), 109 mg chol, 1,112 mg sod
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1 to 1 1/2 pounds chicken breasts, cut into pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup 7-Up
3 tablespoons minced garlic
2 tablespoons soy sauce
Place chicken pieces in crockpot. Mix all ingredients and pour over chicken. Cook on LOW for 6-8 hours.
Serve over rice or noodles.
Cook's Tip!
As a garnish for iced tea, perch slices of carambola (starfruit) on the rims of the glasses. If you can't find starfruit, use slices of peeled kiwifruit or strawberries.
Source: The Accidental Gourmet by Sally Sondheim and Suzannah Sloan
1 1/2 pounds lean sirloin steak
2 large onions
2 tablespoons vegetable oil
1 teaspoon dried oregano
1 tablespoon black pepper
Salt to taste
Heat broiler. Peel and thinly slice the onions.
Combine oil and oregano in a small bowl. Add salt to taste. (We added a few shakes of garlic powder also.)
Place steak in a 9 x 13-inch baking pan. Brush with some of the oil mixture. Broil for 5 minutes.
Turn steak and sprinkle with the pepper. Top with onions and drizzle the remaining oil over the top. Continue broiling until done, about 10 minutes for medium rare.
Thinly slice steak across the grain.
Serves 4.
Tester's note: We put noodles in a large serving bowl, poured the onions and juice over them, sliced the steak and put it on top.
3 eggs
1 cup applesauce
1/2 cup vanilla fat-free yogurt
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1/2 cup rolled oats
1 teaspoon ground cinnamon
3 cups bread cubes
2 apples, peeled, cored and chopped
1/4 cup brown sugar
1/4 cup all-purpose flour
2 tablespoons butter
1 (9-inch) unbaked pie crust
Heat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl stir together eggs, applesauce, yogurt, granulated sugar, 1/2 cup brown sugar, oats, and cinnamon. Stir in bread and apples. Pour into pie crust.
In another bowl stir 1/4 cup brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of pie filling.
Bake in preheated oven for 1 hour or until top is golden and fruit is tender.
2 cups chopped Vidalia onions
6 slices bacon, cooked and crumbled, with drippings saved
2 cups milk
3 eggs
Salt
Parmesan cheese
Cook onions in bacon drippings. Mix eggs and milk in bowl. Add onions and bacon plus drippings. Mix well. Put into casserole. Top with Parmesan cheese. Bake at 350 degrees F until set and brown.
Serves 8.
Ice cream makes this coffee beverage especially rich and delicious.
10 cups fresh strong brewed Irish cr�me coffee
3 cups vanilla ice cream
Pour brewed coffee into large heatproof pitcher. Cover; refrigerate until chilled (about 2 hours).
To serve, scoop 1/2 cup ice cream into each 16-ounce glass. Pour chilled coffee over ice cream.
Makes 6 servings
Nutritional Info Per 1 Serving: Calories 140, Fat 7 g, Cholesterol 30 mg, Sodium 65 mg, Carbohydrates 18 g, Dietary Fiber 0 g, Protein 3 g
2 loaves white bread
16 ounces cream cheese
2 egg yolks
1/2 cup granulated sugar
1 cup butter, melted
Cinnamon and sugar, combined
Remove crusts from bread slices.
Beat together cream cheese, egg yolks and sugar until smooth.
Flatten bread slices with a rolling pin. Spread 1 tablespoon cream cheese mixture on each bread slice. Roll slices up, jellyroll style. Dip each roll into melted butter, then into cinnamon sugar mixture. Place on a cookie sheet and bake at 400 degrees F for 8-10 minutes.
To freeze: follow recipe to baking point. Instead of baking, place rolls in a single layer on a cookie sheet and freeze. Once frozen, put into a freezer bag. When ready to bake, return to cookie sheet and bake at 400 degrees F for 10-15 minutes.
4 pond-raised catfish filets
1 envelope dry Ranch dressing mix
1 cup sour cream
1 cup mayonnaise
Lemon juice
1 large can French fried onion rings, crushed
Combine Ranch dressing mix, sour cream and mayonnaise. Coat fish with dressing mix on both sides, then coat in onion rings. Place in pan. Bake at 350 degrees F for 10 minutes. Turn over and bake about 15 minutes or until fish is done (flakes). Garnish with lemon juice and leftover dressing mix.
Serve with salad and baked potato.
Serves 4.
1 (18.25 ounce) box yellow cake mix
1 (5.9 ounce) box instant vanilla pudding
8 ounces cream cheese, softened
2 1/2 cups milk
2 1/2 cups strawberries, sliced thin and cut into bite-size pieces
1/4 cup granulated sugar
8 ounces whipped topping
3/4 cup chopped nuts
1 cup whole strawberries or more
Prepare cake as directed. Pour batter into a 9 x 13-inch lightly greased cake pan. Bake as directed. Toss the sliced strawberries with the 1/4 cup granulated sugar; set aside.
Allow cake to cool.
Mix pudding with milk; beat in cream cheese. Spread over the cake. Place strawberries with sugar in colander to remove juice. Spoon strawberries over pudding mixture, followed by the whipped topping. Sprinkle nuts over whipped topping. Top with whole strawberries. Keep refrigerated until ready to eat and refrigerate leftovers.
NOTE: Slices best when chilled.
8 boneless, skinless chicken breast halves
8 ( 1/2 x 1 x 1-inch) cubes American cheese
16 slices bacon (about 3/4 pound)
1/2 cup barbecue sauce
Heat grill or broiler. Place cheese in center of breast lengthwise. Fold chicken around cheese to form a bundle and wrap 2 slices bacon crisscross around chicken. Secure with wooden picks. Grill on oiled rack 5 to 6 inches over hot coals. If broiling, place in shallow pan and broil.
Grill or broil for 30 to 40 minutes, turning every 15 minutes until chicken is tender. Brush with barbecue sauce the last 15 minutes of cook time.
Serves 8.
1/2 cup orange juice
2 tablespoons orange marmalade
1 clove garlic, crushed
1/2 teaspoon Cajun seasoning
2 tablespoons chopped green onions with tops
4 boneless loin pork chops
Combine first five ingredients and pour over pork chops in shallow glass dish. Marinate 10 or 15 minutes while heating grill or broiler to high.
Reduce heat to medium. Place marinated pork chops on grill or under broiler for 7 to 10 minutes per side, brushing marinade on chops as they are turned. Be careful not to overcook.
Serve with rice or potatoes and a vegetable or salad.
Makes 4 servings.
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