Recipe Requests
Shared Recipes, Crafts
and Hints
Cranberry-Orange White Chocolate Fudge (CookinwithJP)
Corn Spoon Bread (CookinwithJP
Scalloped Asparagus (Nancy Carol Elder)
Cranberry Fudge I (danzer2)
Cranberry Fudge II (danzer2)
Cranberry Opera Fudge (danzer2)
Cranberry Jell-O Candy (danzer2)
Buffalo Chicken Wing Soup (Corinne)
Spoon Bread (Lisa)
Sweet Onion Grilled Quesadilla (Treva)
Raspberry Crescent Twists (low fat) (Treva)
Strawberry Pineapple Fluff Salad (Treva)
Carrot Date Bars (Treva)
Spicy Italian Pork Cutlets (Treva)
Cheesy Chicken Crescent Dish (Treva)
Recipe of the Week
California Lemon Cake
Forum Recipes
Posole Mexicano (NativeTexasRose)
Chicken or Turkey Enchiladas - My Way (Chris in NM)
Restaurant Recipe
Pontchartrain Wine Cellar Garlic Potato Balls (Treva)
Gardening with Gary
Roses
Question of the Week
Crockpot Recipe
Devil's Food Pudding Cakes
Other Recipes
Asparagus Casserole
Cabbage Stroganoff
Chicken in the Grass
Easy Broccoli Salad
Barbecued Birthday Cake
Sloppy Joe Pizza Bread
Tuna Cat Treats (for your favorite kitty!)
Brunch in a Skillet
Portobello Barbecue Melts
Old Fashioned Cinnamon Pops
Missy,
You will be in my prayers. I have traveled the road you are now on. Remember "and this too shall pass." Trust me nothing could be truer. You may not think so now but time will prove it to you.
Keep a smile in your heart as well as on your face.
God Bless ~ Carmi
Hi, I like pie but making a regular pie is too much as I also like to watch my weight. I would like to know how to make small pies such as a one serving size. Thank you! ~ Jim
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I am looking for a toasted ravioli recipe. ~ Wanda
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I found a recipe from rudy2 from Steak and Ale and was wondering if there were any more, particularly the macaroni salad? ~ Karen
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Does anyone have a recipe for homemade ketchup using Splenda? ~ Vivien
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I am looking for a pea salad recipe served at Horatio's in the San Leandro Marina in CA. It's also known as "Broadway Pea Salad" and has peas, snow peas, water chestnuts and bacon. I would LOVE the recipe as I no longer live close enough to eat there! TIA ~ Denise
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This question is for Llady Rusty, the one who put the recipe up for Applebee's Santa Fe Chicken Salad. My question is how much of each ingredient do I need? I would like to make this salad for my family but I am not sure on the amounts. If you or someone else could please help me out I would greatly appreciate it!
Thanks again, Sincerely, Jennifer Lee Boender
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I am trying to find a recipe for "canning" fresh grated horseradish. My searches in the usual places have been futile....so, I am asking the experts! ~ Malacha
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I would like the Mandarin Chicken recipe from Panda Express. Thx ~ Sally
This web site rocks. There is soooo much information on it! I'm so glad I found it! I was reading Woman's World when I came across it!! Soooo cool!! Thanks, Sandy
Shared Recipes, Crafts and Hints
For Nina from CookinwithJP
Makes 64 pieces.
2 tablespoons butter
2/3 cup evaporated milk
1 2/3 cups sugar
1/2 teaspoon salt
2 cups mini marshmallows (4 ounces)
1 teaspoon vanilla extract
1 1/2 cups good quality white chocolate chips (I use Ghirardelli)
3/4-1 cup orange flavored dried cranberries (plain is ok if you
can't find the orange ones)
1/2 cup chopped walnuts (optional)
Zest of 1 grated orange
Grease an 8-inch square pan.
In a medium saucepan, combine butter, milk, sugar and salt. Bring to a boil over medium heat, stirring constantly for 5 minutes. Remove from heat. Stir in marshmallows, chocolate chips, craisins, nuts, vanilla extract and orange zest. Stir quickly for 1 minute until marshmallows melt and blend. Pour into pan, cool, and cut into squares.
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From CookinwithJP
By Sarah Jane English
Serves 6.
4 eggs, separated
3/4 cup yellow cornmeal
3 1/8 tablespoons butter
3/4 teaspoon salt
1 teaspoon baking powder
1 1/2 cups sweet milk
2 cups fresh corn from cob (or use frozen corn, thawed)
Separate egg whites and yolks. Set aside.
Scald milk.
Melt butter. Slowly stir cornmeal into milk and continue to stir constantly. Add beaten egg yolks, slightly cooled butter, baking powder, salt, and corn. Beat egg whites until stiff but moist. Fold egg whites into mixture. Pour the mixture into a buttered baking dish, and place it in a pan of water. With a spoon, pull some of the corn to the surface of the dish. Bake at 350 degrees F until it sets, about 30 minutes.
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In response to the person who has Mexican vanilla. This product is not made under sanitary conditions and has been linked to gastrointestinal disease and severe allergy problems. Food safety experts recommend not to use these products from Mexico. ~ Sanitarian in Illinois
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I just read about Malacha recommending "Stanley Products" Degreaser for grease stain to Penny. I would like to tell your subscribers that I am a "Stanley Products" representative, and would gladly help any member get this wonderful product that has many uses! I would also give them a 10% discount for telling me they are a "Recipe Goldmine" FAN! They could just (email address deleted), with "Degreaser" in the subject line.
I really am thankful for all the hard work you put into this site. It's at the top on my list. Thank you. ~ Pam
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Shared with recipegoldmine.com by Nancy Carol Elder
Asparagus ( any amount )
2 hard-boiled eggs ( chopped )
1 can cream of mushroom soup
Buttered cracker crumbs
Bit of grated cheese
Cook asparagus in a small amount of water till tender; drain. Add eggs and the soup. Cover with cracker crumbs and cheese. Bake until bubbly in a 350 degree F oven.
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Here's several cranberry fudge recipes for Nina. ~ danzer2
Source: goodfixings
12 ounces semi-sweet chocolate chips
1/4 cup light corn syrup
1/2 cup powdered sugar
1/4 cup evaporated milk
1 teaspoon vanilla extract
6 ounces sweetened dried craisins
1/3 cup chopped walnuts or pecans (optional)
Line bottom and sides of 8-inch square baking pan with plastic wrap; set aside.
Combine chocolate chips and corn syrup in medium saucepan. Cook over low heat until melted and smooth. Remove from heat.
Add powdered sugar, evaporated milk and vanilla extract
Stir vigorously until mixture is thick and glossy. Add cranberries and nuts; mix well. Pour into prepared pan. Cover and chill until firm, about 8 hours.
Cut into 1 1/2-inch squares. Store covered in refrigerator. Serve at room temperature.
Makes 25 pieces.
Source: Fresno Bee Nov/94
1 1/4 cups cranberries fresh or frozen
1/2 cup light corn syrup
12 ounces chocolate chips
1/2 cup powdered sugar
1/4 cup evaporated milk
1 teaspoon vanilla extract
Line bottom and sides of 8-inch square pan with plastic wrap. Set aside.
Bring cranberries and corn syrup to boil in medium saucepan. Boil on high for 5 to 7 minutes, stirring occasionally, until liquid is reduced to 3 tablespoons. Remove from heat.
Immediately add chocolate chips, stirring until completely melted. Add remaining ingredients, stirring vigorously until mixture is thick and glossy. Pour into prepared pan. Cover and chill until firm. Cut into 1 1/2-inch squares.
Store covered in refrigerator. Makes 25 pieces.
Source: Ocean Spray 5 Seasons Cranberry Book
2 cups granulated sugar
1/2 cup milk
1/2 cup light cream
1 tablespoon light corn syrup
1/2 teaspoon salt
1 tablespoon butter or margarine
1 teaspoon vanilla extract
1/2 cup fresh cranberries, chopped
Butter sides of heavy 2-quart saucepan. Combine sugar, milk, cream, corn syrup, and salt. Cook and stir over medium heat till mixture boils. Cook to soft ball stage, 238 degrees F.
Immediately remove from heat and cool to lukewarm, 110 degrees F, without stirring.
Add butter and vanilla extract. Beat vigorously until mixture becomes very thick and starts to lose it's gloss. Quickly stir in cranberries and spread in buttered 9 x 5 x 3-inch pan. Score in squares while warm; cut when cool and firm.
Makes 2 1/2 dozen pieces.
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From Cara...
ANGEL FOOD
Take a CUP of KINDNESS,
mix it well with LOVE,
Add a lot of PATIENCE,
and FAITH in GOD ABOVE,
Sprinkle very generously
with JOY, AND THANKS, AND CHEER-
And you'll have lot's of "ANGEL FOOD"
to feast on all the year!
-Helen Steiner Rice-
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From danzer2
Source: Linda Rhoden
1 (16 ounce) can jellied cranberry sauce
1 (6 ounce) box raspberry Jell-O
1 cup finely chopped walnuts
Combine cranberry sauce and Jell-O in saucepan. Cook and stir constantly until mixture comes to full rolling boil. Boil for 3 to 4 minutes. Remove from heat and stir in nuts.
Immediately pour into greased 9-inch square pan. Chill until firm. Cut into pieces.
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For Dorothy from Corinne
Source: recipegoldmine.com
6 cups milk
3 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
3 cups shredded cooked chicken (about 1 pound)
1 cup (8 ounces) sour cream
1/4 to 1/2 cup hot pepper sauce
Combine all ingredients in a crockpot. Cover and cook on LOW for 4 to 5 hours.
Serve topped with crumbled bleu cheese and French fried onion rings, if desired.
Accompany with celery sticks and Ranch dressing.
Yields 8 servings (2 quarts).
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Hi everyone , I tried to find an answer to everyone's queries and this is what I have come up with. I hope they are of some help :) Happy eating :) ~ Lisa
Hi Lee, Does this site answer your query? http://www.kbakery.com/definitions.htm
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Hi kkchan, Malaysia,
Listed below are nine special properties of eggs and examples of foods that benefit by these properties.
Flavor: Angel cakes, custards, eggs cooked in the shell, fried, scrambled, or poached.
Color: Sponge cakes, noodles, custards, sauces, omelets.
Thickening: Sauces, puddings, cream fillings, soft and baked custards.
Leavening: (Makes foods lighter) Sponge cakes, butter cakes, quick breads, souffl�s, and puffy omelets.
Coating: Breaded meats, vegetables, croquettes, breads, rolls, cakes, cookies.
Binding: (Holds foods together) Croquettes, meat loaves, egg loaves, vegetable casseroles.
Emulsifying: (Keeps foods from separating) Cream puffs, mayonnaise, salad dressings.
Clarifying: (Makes liquid clear) Soup stock, "boiled" coffee.
Retarding crystallization: (Keeps sugar crystals from forming) Certain cake icings, candies.
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Hi Nina, Loads of cranberry recipes here :-)
http://www.recipeusa.org/cranberries.htm
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Hi Linda Abbott. Is this the recipe you were looking for?
http://southernfood.about.com/od/spoonbreadrecipes/r/bl30106v.htm
3 1/2 cups milk
1 cup yellow cornmeal
2 teaspoon salt
1 can (about 1 pound or 2 cups) cream-style corn
2 tablespoons butter
5 eggs, well beaten
Heat 3 cups milk over hot water in top of double boiler.
Mix cornmeal with remaining milk and salt; add to hot milk in double boiler. Cook, stirring, until thickened. Cover and cook for another 5 minutes. Add corn and cook for 3 minutes longer. Add butter and stir until butter has melted. Fold in beaten eggs. Transfer mixture to a greased 2-quart casserole. Bake at 375 degrees F for 1 hour, or until firm but light (It will sink when removed from oven). Serve immediately with butter.
Serves 6.
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Hi Connie, Maybe this one will hit the spot :)
http://whatscookingamerica.net/Eggs/ApplePancake.htm
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Hi Doris, Came across Swedish Flop at the URL below :)
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Hi Barb Pendergrass , sorry I cannot help you with your owner's manual. I did do some searching for you.
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Shared with recipegoldmine.com by Treva
1 medium-large Vidalia sweet onion
olive oil for brushing onion and tortillas
four 6- to 7-inch flour tortillas
3/4 cup grated Monterey Jack cheese (about 3 ounces)
1/4 cup packed fresh coriander sprigs, washed, dried
and chopped coarse
Prepare grill.
Cut onion crosswise into 1/4-inch-thick slices and arrange slices on a tray, keeping them intact. Brush both sides of slices lightly with oil and season with salt and pepper. Grill onion on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until lightly charred and softened. Transfer onion as grilled to a bowl, separating rings. Brush 2 tortillas lightly with oil on one side and put, oiled side down, on a platter. Divide onion, Monterey jack, and coriander between tortillas and cover with remaining 2 tortillas. Brush tops of quesadillas lightly with oil.
With a metal spatula transfer quesadillas to a rack set 5 to 6 inches over glowing coals and grill until undersides are golden brown, about 1 minute. Sandwiching each quesadillas between 2 metal spatulas, flip quesadillas over and grill until undersides are golden brown, about 1 minute. Transfer quesadillas to a cutting board and cut into wedges.
Serves 2 as a light luncheon main course or side dish.
Note from Linda: Thanks, Treva. I was just at the store last night and saw beautiful Vidalia onions. It's that time of year again!
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Shared with recipegoldmine.com by Treva
These flaky, delicate twists has only 6g of fat. Great treat anytime from Pillsbury.
Twists:
1 (8 ounce) can Pillsbury Refrigerated Regular or Reduced
Fat Crescent Dinner Rolls
1/4 cup red raspberry filling (from 12 ounce can)
1/4 cup sliced almonds, finely chopped
Glaze:
1/2 cup powdered sugar
1/2 teaspoon almond extract
1 to 2 teaspoons water
Garnish: Additional sliced almonds, if desired
Heat oven to 375 degrees F. Line 15x10-inch jellyroll pan with sides or large cookie sheet with parchment paper.
Unroll dough on cutting board into 2 long rectangles; press each into 12 x 3 1/2-inch rectangle, firmly pressing perforations to seal.
Spread raspberry filling on 1 dough rectangle to within 1/2 inch of all edges. Sprinkle evenly with chopped almonds. Place second dough rectangle over almonds; gently press top and long edges to seal. Cut crosswise into 8 strips. Twist each strip twice; place 2 inches apart in paper-lined pan.
Bake at 375 degrees F for 11 to 13 minutes or until deep golden brown. Remove twists from pan; place on wire rack. Cool 10 minutes.
Meanwhile, in small bowl, blend powdered sugar, almond extract and enough water for desired spreading consistency until smooth. Spread glaze over cooled twists. If desired, sprinkle with additional sliced almonds.
8 twists
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1 package vanilla cook and serve pudding sugar free
1 package sugar free strawberry Jell-O
1 (8 ounce) can crushed pineapple, undrained
1 cup water
2 cups frozen unsweetened strawberries
3/4 cup cool whip lite
1/2 cup mini marshmallows
In large saucepan, combine pudding mix, Jell-O, undrained pineapple and water. Cook over medium heat, stir often, until mix thickens and starts to boil. Remove from heat and stir in frozen strawberries. Place pan on wire rack and let cool 30 minutes.
Whip mixture, using electric mixer on high, until mix is fluffy. Stir in cool whip and marshmallows. Spoon into serving bowl. Cover and refrigerate at least 10 minutes.
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Shared with recipegoldmine.com by Treva
1 cup (250 ml) whole wheat pastry flour
1 teaspoon (5 ml) baking powder
1/2 teaspoon (2 ml) salt
2 eggs
1/2 cup (125 ml) honey
1 teaspoon (5 ml) vanilla extract
1 cup (250 ml) dates, chopped
1 cup (250 ml) carrots, shredded
1/2 cup (125 ml) walnuts, chopped
In large bowl, mix flour, baking powder and salt.
In small bowl, beat eggs, honey and vanilla extract until creamy. Add to flour mixture, stirring until well blended. Stir in dates, carrots and walnuts. Spoon into greased small baking pan, spread evenly. Bake in preheated 350 degree F (180 degree C) oven for 30 minutes. Cool completely on wire rack and cut into bars.
Serves 6.
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Shared with recipegoldmine.com by Treva
Delicious garlic and fresh tomato sauce cover tender pork cutlets. Serve with crusty bread, a leafy salad, and maybe a side of buttered pasta with a little of the sauce on top. Terrific and fast.
1/4 cup extra virgin olive oil, divided
4 boneless pork chops, pounded to 1/4 inch thick
Salt and pepper to taste
4 cloves garlic, thinly sliced
1 large tomato, diced
1/3 cup chicken broth
1/4 cup dry white wine*
3 tablespoons minced fresh parsley
1/4 teaspoon red pepper flakes
* White grape juice can be substituted.
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Season the pork chops with salt and pepper, and quickly sear on both sides. Remove from heat, and set aside.
Heat the remaining olive oil in the skillet over medium-high heat, and saut� the garlic about 30 seconds. Mix in the tomato, chicken broth, wine, parsley, and red pepper flakes. Cook and stir until thickened, about 2 minutes.
Return the pork chops to the skillet, and continue cooking 5 to 10 minutes, to an internal temperature of 160 degrees F (70 degrees C). Serve pork with the tomato and broth mixture from the skillet.
Makes 4 servings.
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Shared with recipegoldmine.com by Treva
1 3/4 cups cubed chicken
1 cup shredded Cheddar cheese
1 (8 ounce) can Pillsbury refrigerated crescent rolls
1/2 can cream of chicken soup*
1/2 can cream of mushroom soup
1/2 cup milk
* You can omit the cream of chicken soup and use 1 whole can cream of mushroom soup.
Heat oven to 375 degrees F.
Combine chicken and 1/2 cup of Cheddar cheese.
Separate crescent dough into 8 triangles. Place about 3 tablespoons chicken mixture on wide end of each triangle and roll to opposite point.
In medium saucepan, combine soups, milk and 1/4 cup Cheddar cheese. Heat until cheese melts. Pour half of soup mixture into greased 8- or 9-inch square baking dish. Reserve remaining soup mixture for sauce.
Arrange filled crescents over hot soup mixture. Bake at 375 degrees F for 20 to 25 minutes until golden brown. During last 10 minutes, sprinkle with remaining cheese. Serve with remaining sauce poured over the top.
This is really three recipes in one. The Easy Everyday White Cake
Recipe can be used for this cake, doubled to make a scrumptious double
layer cake, or used for other recipes such as pineapple upside down
cake.
The whipped cream frosting incorporates unflavored gelatin into whipped cream for a whipped cream frosting that retains stability. You'll want to use this recipe often.
The lemon filling can be used in any of your baking. Try slipping the lemon filling between layers for that next birthday cake that you bake.
I've always loved lemon pies. The filling was the best part. This soft, white cake is filled with that same lemony filling and then topped with a cool, white whipped frosting. This seems like the perfect dessert for summertime . . . but then if you love lemon, this recipe works any time.
Easy Everyday White Cake:
1 cup sugar
1/4 teaspoons salt
1/4 cup shortening
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups flour
1/2 tablespoons baking powder
3/4 cups milk
Heat the oven to 375 degrees F. Grease and dust with flour a single 9-inch round cake pan for a single layer cake. Dust two if you are doubling the recipe for a layer cake.
1. Cream the sugar, salt, and shortening together. Add the egg and beat until light and fluffy. Add the vanilla.
2. In another bowl, mix the flour and baking powder together.
3. Add about one-third of the dry ingredients to the creamed mixture and mix briefly. Add about one-third of the milk and mix. Continue twice more with the remaining flour and milk. Do not over mix. Scrape the batter into the pan.
4. Bake for 25 to 30 minutes or until the cake tests done with a wooden pick.
5. Let the cake rest in the pan for about five minutes and then remove it to a wire rack to continue cooling.
Lemon Cake Filling:
2 tablespoons cornstarch
3/4 cup granulated sugar
1/2 cup water
2 large egg yolks
zest from one small lemon
1/4 cup lemon juice (fresh squeezed or battled from concentrate)
1 tablespoon butter
Combine the cornstarch and sugar in a medium saucepan. Stir in the water. Add the egg yolks, zest, and lemon juice. Cook over medium heat, stirring with a whisk often, until the mixture comes to a boil. Cook for one more minute. Set aside to cool.
Cool White Whipped Cream Frosting:
Prepare to whip one cup heavy whipping cream with three tablespoons
sugar and 1/2 teaspoon vanilla.
In a cup, mix 1/2 teaspoon unflavored gelatin powder with one tablespoon cold water. Heat it in the microwave for 6 to 8 seconds, and then stir again. Repeat. If the granules are not dissolved, repeat a third time.
In a bowl, whip the whipping cream and granulated sugar. While the gelatin is still hot, drizzle it into the whipped cream as you are whipping-do not turn the mixer off. (If the gelatin cools, it will solidify. If it is not mixed as it hits the whipping cream, droplets will solidify in your frosting.)
Add the vanilla. Continue beating until the frosting forms stiff peaks. Frost your cake. The frosting should keep its form for two days or more if refrigerated.
To assemble:
1. With a long-bladed, serrated knife, split the cake horizontally.
2. Spread the lemon filling on the bottom half of the cake. Place the top half on the filling.
3. Frost the cake.
Since the filling includes eggs and the frosting includes milk, this cake should be refrigerated.
Recipe courtesy of The Prepared Pantry.
Cook's Tip!
from Treva
Awesome Smoothie Tip: Use frozen fruit - If you have time to freeze your fruit before making the smoothie, it will stay colder and end up thicker than if your fruit was warm. Large fruits (like bananas or melons) should be chopped into pieces before freezing. Spread the pieces on a plate or baking sheet while in the freezer. That way they won't freeze into one big lump. Once frozen, then you can store them together in a freezer bag or container. Now you are smoothie-ready for whenever the mood strikes you.
Posted at recipestogo.com by NativeTexasRose 2005/5/14 09:22
2 (16 ounce) cans yellow hominy
1 cup grated Monterey jack cheese
1 tablespoon minced onion
1 (4 ounce) can green chiles, seeded and chopped, or
2 fresh jalapenos, seeded and chopped, or if you like it
spicy 2 whole jalapenos, chopped
1/8 cup chopped cilantro
1/4 teaspoon cumin
1/4 teaspoon good chili powder or fresh ground
1 (8 ounce) carton sour cream
1 cup Pepperidge Farm Cornbread stuffing or bread crumbs
Mix all ingredients except for stuffing or bread crumbs and place in a 2-quart oiled casserole dish and top with bread crumbs. Bake in 375 degree F oven for 25-30 minutes. After baking, more Monterey jack cheese can be sprinkled over the top and melted under the broiler.
For a "meatier" dish add 1 pound browned, drained ground beef and 2 cups cooked pinto or garbanzo beans. I play with this recipe a lot and add this and that to it.
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Posted by Chris in NM at recipegoldmine.com 2005/5/10 11:37
3 cups cooked and shredded chicken breast or turkey breast
(you may use 1 large or 2 small cans cooked and shredded chicken)
2 cups shredded Mexican mix cheese
1 or 2 cans diced green chiles
1 can cream of chicken soup (optional) - I use it
3/4 cup sour cream
Cumin to taste
Salt to taste
1 can sliced ripe black olives, drained (optional)
8 (6-inch) flour or corn tortillas, warmed
1 large can enchilada sauce
1/2 cup shredded Mexican mix cheese
Lightly grease a 9 x 13 x 2-inch baking dish. Heat oven to 350 degrees F.
In large bowl, combine the meat, 1 1/2 cups cheese, green chiles, sour cream, soup, sliced black olives and seasonings. Place about 1/3 cup chicken mixture down center of each tortilla. Roll to enclose filling; place enchiladas seam side down, into baking dish. Pour sauce over enchiladas. Cover and bake at 350 degrees F for 30 minutes or until heated through. Uncover and sprinkle remaining cheese over enchiladas. Bake uncovered for an additional 5 minutes or until cheese melts.
Shared with recipegoldmine.com by Treva
To each cup of well mashed potatoes add:
1 tablespoon butter
1/8 teaspoon garlic powder
1/8 teaspoon onion salt
1/4 teaspoon flaked parsley
Sprinkle of cayenne pepper
Dash of white pepper
Dash of salt
1 egg yolk
Mix above ingredients well and refrigerate for 1/2 hour. Use 2 tablespoons mixture and form into balls until all has been used up.
Roll the balls in Progresso seasoned breadcrumbs and then dip into a mixture of 1 beaten egg and 2 tablespoons of vegetable oil and roll again in the breadcrumbs. Place on wax paper and refrigerate for 1/2 hour.
Fry in deep oil heated to 390 degrees F until golden brown. Do not over-crowd in the pan.
Place on a cookie sheet and cover with foil and keep warm in a 275 degree F oven until all are fried.
1 cup will make 2 servings.
Glenda writes~
My Mom used to make starts from other rose bushes. I cannot remember
how she would do it and she has since passed on. I have asked everyone
I know, and nobody knows how. Any information you might get would be
greatly appreciated.
A. Jar method: This is probably the easiest way to take cuttings: not much equipment is needed, just a clear quart-size glass jar and some cuttings from your favorite rose. A 2-liter plastic bottle with the top cut off will work well. Cut a piece of rose stem about 6" long, remove the bottom set of leaves and stick the stem into the ground 2" deep, and cover with a jar. Periodically water the soil around the jar; otherwise the rose stem will dry out. It will take a couple of months for the rose stem to take root and begin leafing out with its new growth. The best time of year is spring or early fall. If you live in a mild climate, then winter and summer can also be successful for rooting roses. Intense summer heat of 100F is not conducive for taking cuttings, nor are 32F or below winters.
Baggie method: Fill 2" plastic pots with potting soil or medium, insert the rose stem halfway inside the pot, then put the pots into a one-gallon plastic zip-lock bag. You can get 4 2" pots into each gallon bag. Bags tend to fold over and therefore prevent air from circulating, so the success rate of this method is not very good.
Misting method: Set up a misting bench. It can be an open-air bench or one enclosed in a greenhouse, or even a small misting box. Rig it up with a manual or an automatically timed mister-whatever your time, money, or expertise will allow. Mist-a-Matic system is quite good whose major benefit is to control the misting cycle according to weather conditions. Too much water promotes disease and wastes water. Too little water causes leaves to wilt and failure to root. The Mist-a-Matic distributes the correct amount of water. In hot weather, the unit will turn on more frequently as the water evaporates. In cooler weather, the unit turns on less frequently.
Planting mediums: There are 2 planting mediums for successfully rooting rose cuttings. One is a 50-50% blend of potting soil and perlite. This is a very light blend that encourages the roots to grow. The second is to use 2" x 2" chunks of moistened floral Oasis. Stick the rose stems into the Oasis and when the rose has fully rooted, as evidenced by the roots coming out the bottom, place the rose stem into a small container with the chunk of Oasis still on the bottom of the stem and fill the container full of potting soil, leaving the Oasis intact. (Do not remove the Oasis from the rooted rose stem cutting because you will break the roots.)
Tips for Rooting Cuttings:
Use sharp cutters to prevent crushing the stem.
Rooting hormone is optional; it works with or without it.
Label your rose cuttings with their proper name.
It takes 4 to 8 weeks for the cutting to root, depending on the weather.
Keep the cuttings moist at all times, with good air circulation and
sunlight.
Make slits in bottom inch of the stem to encourage more rooting.
Reprinted and edited from the September 2000 issue of Rose Ecstasy,
bulletin of the Santa Clarita Valley Rose Society, Kitty Belendez Editor.
~~~~~~~~~~
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 keep finding great recipes that I would like to try in my bread machine but they are all designed for two loaves. Can I cut the recipe in half and make the bread in my bread machine?"
Not without a lot of tinkering.
Bread machines are built on a timer. When the timer goes off, it will start to bake-ready or not. Chances are, that recipe that is not designed for a bread machine will result in dough that either has not risen enough or-more likely-has long since risen and collapsed. But there is a way to beat the system.
With any two-loaf recipe or mix (including our traditional bread mixes), mix the dough and remove it to bake in a conventional oven. Just let the machine mix and knead the dough just as you normally would. Then remove the dough before it rises (in most machines, if you let it rise, it will overrun the capacity) and put it in an oiled bowl to let it rise. Make sure you cover the dough and let it rise until it is double the size. Then form two loaves or rolls. Let the loaves or rolls rise, again covered, until light and nearly puffy. Bake loaves at 350 degrees for 25 to 35 minutes or until done. The rolls will only take about 18 to 20 minutes.
You don't have to catch the dough just as it starts to rise, just catch it before it lifts the lid.
Incidentally, the great secret of bread machines is the "dough" setting. It lets you automatically mix, knead, and let the bread rise. A little beep should go off and tell you when the dough has risen and that's time to do something with it. Then form loaves or rolls and let it rise again and bake.
The beauty of the dough setting is that you can form any shape that you want-pan loaves, free standing artisan loaves, or rolls. You can top the loaves with sesame seeds or an egg wash. You can braid it. You can bake any crust that you want. And you won't have that heavy crust and a hole in the bottom.
Dennis Weaver at The Prepared Pantry.
The folks at The Prepared Pantry have a great baking library with scores of baking articles and information for free. They recently reorganized their library and added many more articles. You can check out the Free Baking Library here. ~ Linda
1/3 cup granulated sugar
2 tablespoons shortening
1 egg
1 (1 ounce) square unsweetened chocolate
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 cup buttermilk
1/2 teaspoon vanilla extract
Cream sugar and shortening. Add egg, mix well. Beat in chocolate. Stir together flour, baking soda and pinch of salt. Add to creamed mixture alternately with buttermilk and vanilla extract, beating well. Divide into two well-greased 16-ounce vegetable cans. Cover tightly with foil. Place in crockpot. Pour 1/2 cup of warm water around cans. Cover; cook on HIGH for 1 1/2 hours.
Remove cans, cool 10 minutes, then unmold.
NOTE: Yields two small round cakes to be sliced and served with ice cream or sauce.
Other Recipes
1 (14 1/2 ounce) can cut asparagus spears
1 (10 1/2 ounce) can cream of mushroom soup
4 ounces or more Cheez-It snack crackers
Heat oven to 350 degrees F. Spray a 1-quart casserole dish with nonstick spray.
Partially drain the asparagus. Put a thin layer of asparagus (about 1/3 of the can) on the bottom of the casserole. Sprinkle about 1/3 of the soup mix on top and crumble enough Cheez-Its to layer over the soup. Repeat the layers ending with a generous topping of crushed cheese crackers. Bake 30 minutes or until bubbly.
1/2 head cabbage, finely shredded
1 medium sweet onion, sliced and separated into rings
1 teaspoon beef bullion powder
3 tablespoons butter
1/3 cup sour cream
Salt and pepper
Melt butter in nonstick skillet. Add onion and saut� 1-2 minutes over medium high heat. Add cabbage and saut� until tender and edges are lightly browned. Reduce heat to medium, sprinkle bullion powder over the mix and stir, continuing to fry. Salt and pepper to taste. Remove from heat and add sour cream. Toss until cabbage is coated with sour cream.
2 cans spinach, drained
3 cups pasta of choice
4 chicken breasts (uncooked)
1 can cream of chicken soup
3/4 cup mayonnaise
2 tablespoons lemon juice
Parmesan cheese
Boil the pasta 1/2 of the time required. Layer in the order given above in a baking dish.
Cover and bake at 350 degrees F for 1 hour.
16 ounces zesty Italian dressing
2 cups fresh broccoli florets
16 ounces pitted black olives
1 1/2 cups cherry tomatoes, halved
1 pound tri-color macaroni spirals
1/4 cup Parmesan cheese
Marinate first four ingredients together for about 3 hours in refrigerator.
Cook macaroni spirals; drain and cool and toss with marinated vegetables. Mix in Parmesan cheese.
1 frozen pound cake, thawed
2 tablespoons light rum, divided
1 cup Marshmallow Creme, divided
1 cup mint chocolate chips, divided
Slice cake horizontally into 3 layers, Place bottom layer on a sheet of foil. Drizzle with 1 tablespoon rum. Spread 1/2 cup Marshmallow Creme over cake layer. Sprinkle with 1/2 cup mint chocolate chips. Top with second cake layer and repeat procedure with remaining rum, cream and mint chocolate chips. Place third cake layer on top. Wrap tightly with foil. Cook over low grill heat, turning frequently, for 10 minutes or until heated through. Slice cake and serve warm.
Serves 6 to 8.
1 pound lean ground beef
3/4 cup frozen corn, thawed
3/4 cup bottled barbecue sauce
1/2 cup sliced green onion
1/2 teaspoon salt (optional)
1 (16 ounce) Italian bread shell or prepared pizza crust
1 1/2 cups (6 ounces) shredded Cheddar cheese
Heat oven to 425 degrees F.
In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink, stirring occasionally. Drain. Stir in corn, barbecue sauce, green onions and salt, if using: heat through.
Place bread shell on baking sheet. Top evenly with beef mixture; sprinkle with cheese. Bake in a 425 degree F oven for 12 to 15 minutes or until cheese melts; cut into 6 wedges.
Serves 6.
1/2 cup whole wheat flour
1/2 cup nonfat powdered milk
1/2 can tuna
1 tablespoon vegetable oil or cod liver oil
1 egg, beaten
1/4 cup water
Heat oven to 350 degrees F; grease cookie sheets with cooking spray.
In large bowl, mash the tuna into smaller pieces. Add flour and milk. Mix well. Pour in water and oil. Mix well again.
Beat egg in separate dish until dish until egg is foamy texture. Add to mix. Mix well. The dough mix will be sticky. Using your fingers, shape dough into small bite-size balls, about the size of a marble. Put balls on prepared cookie sheets. Flatten with hand. Bake for 10 minutes. Remove treats from oven. Wait five minutes, then turn treats over. Bake 10 more minutes or until golden brown in color. Place treats on cookie rack to cool. Cool for 15 minutes. NEVER give hot treats to your pet.
Store in airtight container and store in refrigerator or cool dry place.
2 pounds potatoes, cooked, cooled and sliced
1/2 pound cooked bacon, crumbled
2 teaspoons parsley flakes
1/2 cup chopped onion
16 eggs
1/4 cup water
2 teaspoons Worcestershire
1/2 cup shredded Cheddar cheese or a blend
In large skillet, brown the onions and potatoes. Arrange potatoes so that they lay flat in several layers.
Cover with bacon, parsley and onion.
In medium bowl, whisk eggs, water and Worcestershire sauce; sprinkle in Cheddar. Pour over potatoes.
Cook, covered, over low-medium heat for 5 to 10 minutes; check at 5 minutes.
When eggs are set, remove from heat; cut into wedges.
Serve hot with sliced tomatoes and crusty bread.
4 Portobello caps
Vegetable oil
1 medium onion, sliced
1 pound ground beef, pork or lamb
Salt and pepper to taste
3/4 cup barbecue sauce
4 slices mozzarella or Monterey jack cheese
Heat the oven to 350 degrees F.
Brush the mushroom caps with oil, place on baking sheet and bake for 2 minutes.
Meanwhile, heat 1 tablespoon oil in medium skillet and saut� the onion for 1 minute. Add the ground meat and cook until the meat is done; drain. Season with salt and pepper to taste. Stir in the barbecue sauce. Remove the caps from the oven and cover with the meat mixture. Cover each with a slice of cheese and return to the oven until cheese melts, about 1 minute. Serve immediately.
Serves 4.
1/2 cup all-purpose flour
1/2 cup milk
2 eggs
1/4 cup butter or margarine
1 tablespoon cinnamon
1/2 cup granulated sugar
Heat oven to 400 degrees F.
In medium bowl, mix flour, milk, and eggs until well blended. Spoon into greased mini-muffin tin, filling each cup about 1/2 full. Bake 25 minutes.
In small saucepan, heat butter, cinnamon, and sugar. Roll warm pops in butter mixture and serve.
Makes 12 Cinnamon Pops.
Published by Recipe Goldmine, LLC
PMB#127
20928 N. John Wayne Parkway C-13
Maricopa, AZ 85239