Recipe Requests
Linda's Choice
Shared Recipes, Crafts
and Hints
Low Carb Ketchup (CookinWithJP)
Ruby Tuesday's Pasta Salad clone (Stephen)
Toasted Ravioli (CookinWithJP)
Peanut Butter Mini Mud Pies (CookinWithJP)
Miniature Pumpkin Pies (CookinWithJP)
Jicama and Snow Pea Salad Dressed in Fresh
Peach Vinaigrette (CookinwithJP)
Ham, Apples and Rice (Cara)
Salmon Loaf with Olive Cream Sauce (Treva)
Potato Coated Walleye (Treva)
Simple Decadent Brownies (Cara)
All Purpose Cleaner and/or Laundry Stain Remover (Cristen)
Homemade Febreeze (Cristen)
Homemade Horseradish (CookinWithJP)
Orange Mandarin Chicken (CookinWithJP)
Recipe of the Week
Chocolate Angel Food Cake
Specials at the
Recipe Goldmine Pantry
Forum Recipes
Bean Salad (cuteascountry_Shortcake)
Chris's Chicken Salad (Chris in NM)
Restaurant Recipe
Flavors Restaurant Baked Three Cheese and Meat Lasagna
Gardening with Gary
Herbs
Question of the Week
Crockpot Recipe
Chicken-Fried Pork Chops
Other Recipes
Chocolate Turtle Sour Cream Pound Cake
Peach Cake
Hawaiian Steak
Hidden Treasure Bran Muffins
Lemon Fries
Chocolate Butter Brickle
Banana Nut Ice Cream
Porcini Stroganoff
Mexican Black-Eyed Peas
Rhubarb Fluff
Hearty Pizza Potatoes
Happy Victoria Day to all our Canadian friends!
Applebee's serves a Sizzling Apple Pie. Does anyone have this recipe? We just love it. Thanks. ~ James
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I am in the middle of trying to make the recipe labeled "Grasshopper Bars". In the recipe it says to combine the cream cheese along with a few other items; however, cream cheese is not listed above so I have no idea how much of it to use. This recipe was posted by " ltlgranny (Linda)". Do you know how I can contact her? ~ Emily
Note from Linda: As a reminder to everyone, and so this same thing does not happen to you...It is my prime kitchen rule to read through a recipe before making it to ensure that all ingredients and quantities are listed, and instructions are clear. Don't even begin to make something until you are satisfied that the recipe is complete. It is best to set out all your ingredients before you begin preparing a recipe. And always make sure that the ingredients listed match the preparation instructions.
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I have been looking high and low for a recipe from Steak and Ale for a mushroom soup that is NOT creamed, but has a beef broth base. It was so good, and I haven't found it yet! Also, does anyone have a recipe for Steak Fajita Soup? ~ Waldo
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What is the secret of getting the glue on a glass plate evenly for decoupaging a picture to it without streaking? ~ Phyllis
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I'm looking for authentic Norwegian Kranseskake recipes. Any help will be greatly appreciated. ~ Sarah
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Hi, One of my favorite sites - love every issue! I grew up in the Midwest and loved Spiced Apple Rings. They are cored apples soaked in some kind of brine with a beautiful beet red color and taste of cinnamon and cloves. I used to buy them ready-made in jars but now that I live in the Southwest I can't find them anywhere. Have looked everywhere for a recipe, but no luck. Can anyone help? Thanks so much. ~ Cindy in southern New MexicoGet a jar of gourmet boysenberry syrup�for free with a $25 purchase.
We love quality fruit syrups on our pancakes and waffles�doesn�t everyone? In The Recipe Goldmine Pantry, you will now find gourmet pancake and waffle syrups at low introductory prices. These are the real deal. They are handcrafted by a family-owned business in Utah that knows how to make syrups and jams right. They use real fruit without corn syrup fillers. The result is intensely fruit-flavored syrups that are much better than commonly bought in the stores.
Try these intensely fruited syrups at introductory prices�boysenberry, red raspberry, strawberry, blueberry, and orchard peach. Plus when you buy $25 of baking mixes, flour blends, ingredients, or syrups, you get a free jar of Gourmet Boysenberry Syrup.
(Why the low introductory prices? �We got the producer to lower his price 20% on our initial purchases and then we figured out how to eliminate incoming freight costs. We�ll try to get the producer to extend that 20% discount on future purchases but they offered the discount to get us to try their products.�� Dennis Weaver)
Don�t miss this FREE boysenberry syrup. This free boysenberry syrup is only available until Tuesday at midnight.
I have used many of these products time and time again, and they are truly scrumptious! I can honestly say that I've never had better. They also make great gifts. ~ Linda
Shared Recipes, Crafts and Hints
This is for "Sanitarian in Illinois" and anyone else who may be concerned about Mexican vanilla. I have been using vanilla from Mexico (Nogales, Juarez, Monterey) for over 30 years and we have never had a problem with it. ~ Margaret
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For Vivien in the May 16 newsletter ~ If you will go to Cooks.com and put sugar free ketchup in the search line, six recipes come up. The first is a ketchup recipe that doesn't have sweetener or sugar in it. The second recipe calls for a sugar free sweetener of your choice. ~ Knitter in Illinois
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For Vivien from CookinWithJP
6 ounces tomato paste
2 tablespoons white vinegar
3 tablespoons sugar substitute like Splenda
1/2 teaspoon garlic powder
1/2 teaspoon onion juice
1/8 teaspoon allspice
1/8 teaspoon salt
1 1/4 cup water
Mix all ingredients together in a small saucepan and heat over low heat for 15 minutes to blend flavors and reduce. Chill and store in refrigerator. Put in a squeeze bottle for easy dispensing and shake well before using.
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This is for Karen who was looking for this recipe. ~ Stephen
Salad:
8 ounces macaroni, cooked and drained
8 ounces ham, cubed*, about 2 cups
8 ounces sharp Cheddar cheese*, cubed
1 (10 ounce) package frozen peas, cooked and drained
Dressing:
3/4 cup sour cream
3/4 cup mayonnaise (not salad dressing)
1/4 cup lemon juice
1/2 cup grated parmesan or Romano cheese
2 teaspoons dried tarragon
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
In a large bowl combine salad ingredients.
In a smaller bowl, mix dressing ingredients. Pour dressing over macaroni mix and toss to blend well. Cover and refrigerate several hours or overnight.
Remove from refrigerator 30 minutes before serving. (More mayonnaise or sour cream may be needed.)
*Note: We cut our ham and cheese into quarter-inch cubes.
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Thank you to everyone who came up with the southern corn spoon recipes. I can't wait to try each of them to see if one is what my former mother in law used to make. Your taking the time out of your busy schedules is appreciated. ~ Linda Abbott
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For Wanda from CookinWithJP
2 tablespoons whole milk
1 egg
3/4 cup Italian seasoned bread crumbs
1/2 teaspoon salt (optional)
1/2 (25 ounce) package frozen cheese ravioli, thawed
3 cups vegetable oil for frying
1 tablespoon grated Parmesan cheese
1 (16 ounce) jar spaghetti sauce
Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.
Yields 2 dozen.
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For Jim from CookinWithJP
By Sandra Lee, author of Semi-Homemade Desserts
Makes 6.
6 tablespoons creamy peanut butter, Jif
6 mini graham cracker crusts, Keebler Ready Crust
3 1/2 cups (from 1 quart) coffee ice cream, H�agen-Dazs
1 bottle (7-ounce) milk chocolate shell topping, Hershey's
1 tablespoon graham cracker crumbs, Nabisco Honey Maid
Prep time: 10 minutes
Freezing time: 1 hour
Spread 1 tablespoon of peanut butter into bottom of each crust. Using 1/2-cup or 4-ounce ice cream scoop, place ball of ice cream into each crust. Freeze for at least 1 hour, or until ice cream and crusts are frozen solid.
Remove pies from foil pie tins; place pies on plates. Drizzle milk chocolate shell topping over ice cream in crusts. Immediately sprinkle 1 1/2 teaspoons of crumbs over each pie and serve.
Variation: To make mini chocolate pie crusts, scrape the filling from cookies, then finely grind the cookies in a food processor. Mix the crumbs with just enough melted butter to moisten lightly. Press the crumb mixture over the sides and bottom of mini pie pans.
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For Jim from CookinWithJP
Mini pumpkin pies make for a perfect fall party hors-d'oeuvre, and save you the hassle of having to wash up plates, forks and the like, since they're sized as finger food. You can prepare the pies as far ahead in advance as you like, saving just the last baking step for the day of your get-together.
Crust:
4 cups all-purpose flour
3 sticks (1 1/2 cups) butter, chilled
2 tablespoons sugar
2/3 cup ice water
Filling:
1 1/2 cups (small can) pumpkin puree
12 ounces evaporated milk
3 eggs
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 cup granulated sugar
1/4 cup brown sugar
Garnish:
Pecan halves, broken in half again to make a sliver
For the crust: The easiest way to make the crust is in a food processor. I divide the ingredients in half, then use my mini-processor to make the dough in two batches; if you have a normal-capacity processor, you can do it all in one go. Alternatively, you can do it the low-tech way, using either two knives (cutting in opposite directions until the butter is just-incorporated) or a pastry blender.
Pour the flour and sugar into the food processor bowl. Cut up the chilled butter into 1/4-inch cubes, and toss them in as well. Give the mixture a dozen or so good pulses until the butter is just barely worked into the flour, and looks like coarse cornmeal. Transfer the mixture to a large bowl. If there are any big butter chunks left, quickly rub them into the flour using your fingers. Add ice water tablespoon by tablespoon, until you can gather the dough into a coherent ball using a spatula and your hands. Wrap in plastic; flatten into a disk; refrigerate for several hours, or overnight.
For the filling: Combine the sugars, cinnamon and ginger in a mixing bowl. Beat in the eggs and stir in the pumpkin; add the evaporated milk and mix well. Refrigerate if you aren't using it right away.
Prepping the pies: You'll need a mini-muffin pan and mini-muffin liners. Take your chilled dough and break off a piece about the size of a walnut. Form it into a ball. Press it into a lined tin using your thumb, then press the dough up the edges of the liner until you've formed a nice, not-too-thick crust. Continue doing this until you've filled your muffin pan, then toss the pan into the freezer. After about twenty minutes, the crusts should be good and firm. Remove the crusts from the muffin pan and place them on a baking sheet that will fit in your freezer. Pour in the pumpkin mixture to fill each crust, and return the pies to your freezer to chill until firm. If you have room in your freezer, you can make and freeze more crusts; otherwise throw any remaining dough and pie filling in the refrigerator. When the prepared pies are frozen solid (this takes several hours), transfer them to a large plastic container, and arrange in single layers separated by wax paper. Freeze until party time.
Baking the pies: Just before party time, preheat your oven to 350 degrees F. Bake the pies for 30 minutes, until the filling is puffed-up and set. Place a sliver of pecan in the center of each, then bake for another 5 minutes. Let cool slightly, and serve.
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A link to Tiny Pies for Jim from CookinWithJP
http://www.notmartha.org/tomake/tinypies.html
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For Denise from CookinWithJP
Kitchenware: chef's knife, medium saucepan, colander, paper toweling or kitchen towel, salad bowl, peeler, food processor, pepper mill
Preparation Time: 40 minutes
Do-Ahead: The snow peas, jicama and pineapple can be prepared 1 day ahead and stored, covered separately, in the refrigerator.
1 1/2 pounds snow peas, trimmed, strings removed
1 teaspoon salt
1 1/2 pounds jicama
1 medium pineapple, trimmed and peeled
1 medium ripe peach
2 teaspoons fresh lemon juice
1 tablespoon balsamic vinegar
1/2 teaspoon sugar
1/3 cup extra virgin olive oil
Freshly ground pepper
Garnish: 6 sprigs fresh mint
Bring 2 quarts of water to a boil in the saucepan over high heat. Drop the peas and 1 teaspoon salt into the water and blanch for 1 minute. Drain the peas in the colander and rinse them for 30 seconds in cold water. Lay the peas over paper toweling or a kitchen towel to dry. Slice them into 1/4-inch julienne strips and place them in a salad bowl.
Peel the jicama and slice it into quarters, then cut each quarter into 1/4-inch julienne strips. Toss the jicama with the snow peas.
Cut the pineapple lengthwise into 1/4-inch-thick slices. Cut each slice into 1/4-inch julienne strips and toss them with the snow peas and jicama.
Bring 1 quart of water to a boil in the saucepan over high heat. Drop the peach into the water, lower the heat to medium, and simmer the peach for 1 minute. Peel the peach, remove the pit, and roughly chop the flesh.
In the bowl of the food processor fitted with the steel blade, puree the peach, lemon juice, vinegar, and sugar until smooth. Add the oil and pulse just until the ingredients have blended. Season the vinaigrette with salt and pepper to taste.
Service: About 1/2 hour before serving, gently toss the salad with the peach vinaigrette, using two wooden spoons or salad servers and coating all the ingredients well. Set the mint sprigs over the top of the salad and refrigerate until serving.
Note from Linda: Speaking of jicama, this is a wonderful root vegetable and is extremely versatile. I peel and cut jicama up like French fries, then let it get ice cold in the refrigerator. Sprinkle with fresh, cold Mexican lime juice so that all are coated, then serve with good chili powder. Just put the chili powder into a small dish, and dip the jicama sticks into it. Eat and enjoy!
Peeling a jicama is not the same as peeling a potato. A potato peeler will probably not do the job. You need a good sharp knife as the skin is very tough.
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Shared with recipegoldmine.com by Cara
2 1/4 cups apple juice
1/2 cup dried cranberries
2 tablespoons butter or margarine
3/4 teaspoon salt
1/4 teaspoon pepper, or to taste
2 Golden Delicious apples
4 scallions
1 cup uncooked converted long-grain rice
1 (12 ounce) chunk baked Virginia ham
Bring juice, cranberries, butter, salt and pepper to boil in a 10-inch nonstick skillet.
Meanwhile peel apples, cut in quarters, core and dice; slice scallions, separating white from green.
Stir rice, apples and white of scallions into boiling liquid in skillet. Return to a boil, reduce heat, cover and simmer 20 minutes or until rice is tender.
Meanwhile cut ham into bite-size pieces. When rice is done, stir in ham and green part of scallions. Cover; let stand 5 minutes before serving.
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Shared with recipegoldmine.com by Treva
1 small onion finely chopped
1 can salmon, drained, bones and skin removed
1/2 cup soft bread crumbs
1/4 cup butter, melted
3 eggs separated
2 teaspoons lemon juice
1 teaspoon minced fresh parsley or 2 tablespoons dried
1/8 teaspoon pepper
Olive Cream Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1/4 cup chopped stuffed olives*
In a bowl, combine the first four ingredients. Stir in the egg yolks, lemon juice, parsley, salt and pepper.
In a small mixing bowl, bet the egg whites on high until stiff peaks form. Fold into salmon mixture. Pour into a greased 8 x 4 x 2-inch loaf pan. Add 1 inch of hot water to a larger pan. Bake at 350 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before slicing.
Meanwhile, in a saucepan, melt the butter. Stir in flour until smooth, gradually add the mild. Bring to a boil: cook and stir for 1 minute or until thickened. Stir in the olives. Serve over the salmon loaf.
4 servings
*If you don't care for olives, the sauce is good without them.
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Shared with recipegoldmine.com by Treva
1/2 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
Garlic powder
Parsley
2 beaten eggs
1 cup instant potato flakes
Oil for frying
1 1/2 pounds walleye fillets*
Combine flour and seasonings in a shallow bowl.
Put potato flakes on a plate. Dredge filets in the flour mixture, then dip in eggs, then roll in potato flakes.
Heat about 1/2 inch of oil in a large skillet. Fry fillets a couple minutes per side, until golden brown, and drain on paper towel covered plate.
Serve with lemon wedges or tartar sauce.
* For those of you who aren't familiar with Walleye, it is fish.
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Shared with recipegoldmine.com by Cara
1 (18.25 ounce) box devil's food cake mix
16 ounces sour cream
12 ounces semi-sweet chocolate chips
1 to 1 1/2 cups chopped walnuts or pecans
Mix cake mix into sour cream, add chocolate chips and nuts. Pour into a 9 x 13-inch greased and floured pan. Bake at 375 degrees F for 35 minutes.
Cool, then sprinkle with powdered sugar. Cut into squares.
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Shared with recipegoldmine.com by Cristen
This recipe cleans just about anything - kitchen, bathroom, walls, floors, it even works as a great stain remover, even for dried on stains!
1 cup ammonia
1/2 cup vinegar
1/2 cup baking soda
1 gallon water
In a large jug, dissolve baking soda in water, add vinegar and ammonia.
(I recommend using a thicker plastic bottle for mixing, such as an empty vinegar or ammonia bottle, the solution will eat through thinner plastics.) This cleaner isn't harsh on most surfaces and hands and doesn't have a heavy ammonia smell.
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Shared with recipegoldmine.com by Cristen
2 cups fabric softener (any scent)
1 cup baking soda
4 cups warm water
Dissolve baking soda in water, then add fabric softener. Pour into a spray bottle and use as desired.
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Shared with recipegoldmine.com by CookinWithJP
1 cup cubed peeled horseradish root, 1/2-inch pieces
3/4 cup vinegar
2 teaspoons granulated sugar
1/4 teaspoon salt
Combine ingredients in a blender; puree. HEAT BUT DO NOT BOIL. PROCESS IN JELLY JARS 10 MINUTES OR cover and store in refrigerator. Be careful when handling the root and the processed ingredients. They are strong! Makes 1 1/2 cups.
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Shared with recipegoldmine.com by CookinWithJP
2 teaspoons dark sesame oil
4 (4 ounce) skinless boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (11 ounce) can mandarin oranges in light syrup, undrained
1/2 cup chopped green onions
1 tablespoon finely chopped seeded jalapeno pepper
1 teaspoon bottled minced garlic
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned.
While chicken cooks, drain oranges in a colander over a bowl, reserving 2 tablespoons liquid. Add oranges,2 tablespoons liquid, onions, jalapeno, and garlic to pan. Reduce heat; simmer 2 minutes. Combine broth, soy sauce, and cornstarch; add to pan. Bring to a boil; cook 1 minute or until slightly thickened.
Yield: 4 servings (serving size: 1 chicken breast half and 6 tablespoons sauce) 212 cal, 3.8g fat, 27.2g pro, 15.2g carb, 0.7g fiber, 66mg chol, 1.9mg iron, 562mg sod, 27mg calc
Chocolate Angel Food Cake
1 1/2 cups egg whites
(about 12 large eggs)
3/4 cup sifted cake flour
1/3 cup cocoa
1 1/3 cup sugar
1/4 teaspoons salt
3/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Heat the oven to 350 degrees F (after step 1).
1. Separate the eggs before heating the oven (see tips), adding the whites to a liquid measuring cup until you have 1 1/2 cups. It will take about 12 large eggs.
2. Sift the flour before measuring. If you do not have a sifter, use a whisk to fluff the flour before measuring. Add about half the sugar to the flour and the cocoa and sift again.
3. Beat the egg whites in a large bowl, adding the salt and the cream of tartar to the whites as soon as they become foamy. Continue beating. As soft peaks begin to form, add the remaining sugar and extract. Beat until peaks form.
4. Using a spatula, gently fold the flour, cocoa, and sugar mixture into the egg white foam with �over and up� motions. Be sure to scrape the bottom of the bowl for the flour mixture will sink. Mix only until the flour is moistened. Working the batter longer tends to drive the air bubbles from the foam and reduces the cake's volume.
5. Scrape the batter into a ten-inch tube pan and bake immediately. Bake for 45 minutes or until the cake is done.
6. When the cake is removed from the oven, immediately invert the tube pan on the counter. Many tube pans have legs for this purpose. If the tube pan does not have legs, invert the pan over a narrow-necked bottle inserted into the tube.
Whipped Cream Frosted Angel Food Cake
Just as you have many uses for whipped cream, you will find many uses for this chocolate delight. In this case, we frosted an angel food cake with Chocolate Whipped Cream but try it for everything from ice cream sundaes to cream pies to pastries.
1 pint whipping cream
1/2 cup milk chocolate chips or 1/2 cup semi-sweet chocolate chips
3 tablespoons powdered sugar or to taste
1/2 teaspoon vanilla extract
1. Whip the cream until soft peaks form.
2. Melt the chocolate in the microwave for one minute at high heat, stir, and continue heating until melted. Let the chocolate cool for three to five minutes. The chocolate should be warm and still liquid but not hot.
3. Stir 1/3 of the whipped cream into the chocolate.
4. Stir the chocolate mixture and the extract (along with the sugar, if used) into the remaining whipped cream.
To frost a cake with whipped cream:
1. Make sure the cake has cooled completely, at least two hours.
2. Brush loose crumbs from the cake.
3. Use a spatula to spread the whipped cream on the cake.
4. Place the cake in the freezer for an hour to set the whipped cream. Serve either frozen or chilled.
Learn More about Angel Food Cakes
Get a printable version of �How to Make an Angel Food Cake� here.
Recipe courtesy of The Prepared Pantry.
Cook's Tip!
To prevent bacteria present in raw chicken from being transferred to other foods, scrub hands, utensils and work surfaces with soap and hot water after handling chicken and before handling other foods. Scour cutting boards, then rinse and dry them, before and after using the board for carrying, carving and slicing cooked poultry. Use ANOTHER cutting board for vegetables, fruits or other foods that will be eaten raw. Thick, nonporous acrylic, plastic or hard rubber is preferable to wood in terms of food safety and cleaning.
Specials at The Recipe Goldmine Pantry
Don�t miss the FREE boysenberry syrup!
We�ve already told you about the free boysenberry syrup and the low introductory prices on the new gourmet fruit syrups. Save on boysenberry, blueberry, red raspberry, strawberry, and orchard peach.
Get FREE boysenberry syrup with your $25 order.
The free boysenberry syrup is only available until Tuesday at midnight.
Try the new flour blends with FREE SAF yeast!
Learn more about these flour blends and free SAF yeast.
Save money at the cookie sale!
You can now save up to 22% on cookies in The Recipe Goldmine Pantry�cookies like Pennsylvania Dutch Sugar Cookies, Chocolate Sugarsnaps, Snickerdoodles, Tally Nut Sandies, and Old-Fashioned Spice Cookies.
Catch the cookie sale here.
FREE oven mitt!
Get a free oven mitt with any order over $25! These are quality, quilted mitts that you will appreciate in your kitchen.
We have secured special deals at substantial savings for our subscribers�quality bread, cookie, and dessert mixes to make your baking a little easier. We use these mixes ourselves and find them far superior to the store mixes. See them at The Recipe Goldmine Pantry.
Posted at recipegoldmine.com by cuteascountry_Shortcake
2005/5/19 18:01
I have been making this personal favorite for more years than I can remember. Picnics, parties, holidays...
1 (1 pound) cans of each:
Green beans (cut - I haven't tried it with French cut)
Yellow wax beans (cut)
Kidney beans (any type, though dark looks more festive)
Lima beans
Garbanzo beans or chick peas (optional, I usually leave these out
even though they make a nice addition. Some people simply
don't like the texture.)
Pour all the beans, just pile them in, in a colander. Let drain. I suggest you start with the kidney beans, as they sometimes are in a thicker sauce.
Chop 1 medium green pepper and 1 medium onion.
Place all beans, chopped green pepper and onion in a bowl or Tupperware container (about 3 quarts).
Now comes the good part.
In a two-cup measuring cup, combine:
1/2 cup salad oil
1/2 cup red wine vinegar
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried tarragon, crushed
2 tablespoons fresh parsley, chopped
Combine well. Pour over vegetables in bowl. Stir gently. Cover and refrigerate for several hours or overnight. The longer the better. You may wish to stir occasionally. Some people like to drain this before serving. I simply provide a slotted spoon.
I do not suggest using olive oil. It congeals when refrigerated.
For more delicious recipes, visit our forum:
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Posted at recipegoldmine.com by Chris in NM 2005/5/16 15:45
This is one of my own creations. My hubby said it was very good!
4 chicken breast tenders, cooked, sliced and diced
8 - 10 sliced stuffed green olives
2 to 3 shakes McCormick 1 Step Chicken seasoning
2 dill pickle spears, sliced and diced
1 stalk celery, chopped
About 1/4 cup dehydrated chopped onions
2 hard boiled eggs, sliced and diced
Mayo to taste
2 large tomato "flowers," seeded and hollowed out
Mix all ingredients, except tomatoes, together till well blended. Refrigerate till cold. Serve in tomato "flowers."
Source: Michael Fusco, Flavors Restaurant, Tulsa, Oklahoma
6-8 cups tomato sauce
2 pounds fresh or dry pasta sheets
2 pounds ground beef
1 pound ricotta cheese
1 pound grated mozzarella cheese
1 pound grated Romano cheese
Salt and pepper
In a large skillet on medium-high heat brown the ground beef with salt and pepper. (You may add chopped onion, garlic, mushrooms, or any specialty herbs to the ground beef you like. You may also substitute 1 pound of ground Italian sausage for the ground beef.)
In the bottom of the casserole dish begin by spreading a thin layer of tomato sauce.
Place the pasta on the tomato sauce and place approximately 6-8 spoonsful of ricotta cheese on to the pasta then sprinkle mozzarella and Romano cheeses and the cooked ground beef mixture.
Place another layer of pasta sheets on top of the first layer.
Beginning with the second layer spread a thin layer of tomato sauce on to the pasta sheet, then spoon 6-8 more spoonsful of ricotta cheese and sprinkle mozzarella and Romano cheeses and the meat mixture on to that.
Repeat the second layer process approximately 3 more times so there are 5 layers total, pressing down lightly after each layer is laid to ensure all the ingredients are spread evenly.
For the top layer spread a thin layer of tomato sauce and lightly sprinkle that with mozzarella and Romano cheeses and a small amount of the cooked meat.
Cover the dish tightly with plastic wrap and then foil.
Bake in a preheated 325 degree F oven for 1 1/2 to 2 hours. Remove the cover and allow to bake for 20 minutes more or until the cheese on top is slightly browned.
Allow the lasagna to cool for approximately 20 minutes before cutting and serving.
Sheila writes~
I would like to have herbs in my home. Please tell me how to grow rosemary,
thyme and other herbs at home.
A. Freshly harvested herbs have pungent and aromatic qualities that far exceed those of their commercially obtained counterparts, whether fresh or dried. Even after the outdoor growing season is over, you can still enjoy dried herbs in fragrant potpourris and sachets. You can also grow herbs indoors in pots on sunny windowsills, and use them for culinary purposes, either fresh, dried or frozen. Their culture is easy, require little care and space, have very few insect and disease problems and generally require only moderate fertility levels. Herbs flourish under the same conditions provided for a flower or vegetable garden. Although most herbs will grow in partial shade, it is better if the herb garden receives at least 4-6 hours of sunlight a day. A majority of herbs will grow well under a wide range of soil conditions, with the exception of extremely wet, poorly drained soils. If the garden soil is poorly drained, you can improve the situation by modifying or amending it. Even more effective would be the use of raised beds. Herbs do better in soils of low to medium fertility, so additional fertilizer applications are not needed. Soils with high fertility tend to produce lots of foliage that is low in flavor.
Prepare garden site in the same manner as a vegetable garden, spading it to a depth of 6-12". Then level and rake the site to remove any large clods and debris. The garden size will depend largely upon the quantity of herbs needed and want to grow. A dozen annuals and/or perennials will provide you with a good variety. Most herbs look great in May and June, then get scraggy and unattractive the rest of the season. For this reason, they are often informally combined with annual and perennial flowers, trees, shrubs, groundcovers, vegetables or other plant material. This allows to take advantage of the various colors, textures, sizes, and shapes that other plants have to offer.
Some gardeners prefer to select a specific theme for their herb garden and choose the herbs accordingly. Some examples are a kitchen garden (including thyme, sage, basil, tarragon and dill); a single color garden such as gray-green (as horehound, lavender, artemesia and wormwood); a scented garden (including mint, scented geranium, lemon balm, thyme and rosemary); or a garden with different varieties of a specific herb (many sages or thymes).
Colors can also be used in combination; some colors blend together better than others. For example, a silver-foliaged plant such as horehound enhances a red or pastel foliage or flowers. Yellow and blue is always a good combination. Orange and blue, yellow and violet, and red and green are complementary colors and create a strong effect.
Contrast is another technique to use to make the garden more interesting. By definition, contrast is using opposing elements close together to produce an intense or intriguing effect. You can contrast textures, darks, lights, colors, shapes, lines, flower form, flower height...any design element.
There are many reasons why you may want to grow herbs in containers rather than in the garden. Many are small and tend to get lost in a landscape; growing them in containers brings them closer to the viewer. This is especially true of ornamental herbs that have unique qualities that should be viewed up close. Container growing is especially recommended for herbs that need good drainage and tend to rot in overly wet garden soils, or for tender herbs that need to be overwintered indoors. Containers are easily transported and can be arranged in attractive groupings with containers of flowering plants. Any container is suitable for growing herbs as long as it has a drainage hole. Clay pots are often preferred because they are more porous than plastic. Other containers that work well include window boxes, strawberry jars and hanging baskets. The soil you use should be loose and well-drained. A recommended mix for container grown plants can be made by mixing equal parts of potting soil, peat moss and perlite (or vermiculite). Small and slow-growing herbs look best in containers. Some examples are variegated sage, purple sage, golden sage, parsley, Greek oregano, rosemary, marjoram, bush basil, thyme, chives, and summer savory. Window boxes, strawberry jars, and large pots can accommodate a combination of several herbs and flowers.
Watering is the most difficult part of container gardening. Plants growing in containers dry out faster than in the ground. On a hot, sunny day, a container may require water once or twice daily. Of course, the water requirements vary from plant to plant. When the top of the soil feels dry, apply enough water to allow a small amount to come out the drainage holes in the bottom of the container. Since most herbs do not require high fertility, you should not need to fertilize them as much as you would other container-grown plants such as flowers or houseplants.
During the growing season, pinch the plants back to keep them bushy and compact and remove any dead or diseased leaves to keep them healthy. Herbs growing in containers can be easily moved indoors for the winter. Before doing so, the plants should be acclimatized in early fall. Gradually move them indoors a few hours at a time over the period of several days so they get adjusted to the differences in temperature and light. Herbs growing indoors should be treated differently than those out-of-doors. One of the biggest problems is providing sufficient light to keep the plants from getting spindly. Grow them in the sunniest location you have or under fluorescent lights. Since the plants will not be using as much water as they did outdoors, water only when the soil is dry; apply enough water so that some drains out the bottom of the pot. Avoid overwatering which will cause the roots to rot. Check the plants frequently for aphids, spider mites and whiteflies which are common pests on herbs grown indoors. Your herb garden will need attention throughout the growing season. Weed control and provision for adequate moisture are two important cultural necessities. When rainfall is less than 1" per week, provide additional moisture. The use of a mulch is an attractive and effective means of controlling weeks and maintaining constant soil moisture and temperature for the root systems of your herbs. Mulches that you might consider include bark chips or shredded bark, compost, ground corncobs, pecan hulls, or dried grass clippings. To be effective, the mulch should be applied at least 3" deep around the plants. Most perennial herbs are hardy plants that are able to survive winter. However, winter weather can be severe. Sometimes herb plants succumb to the extreme temperatures but often they are killed by extreme temperature fluctuations.
Here are some suggestions to ensure plant survival. First, start out with healthy plants and maintain vigor throughout the growing season. Though many herbs tolerate poor or wet soils, the majority prefer to grow in well-drained soils. Plants in overly wet soils will grow poorly and are subject to root rots. Soils that are heavy should be amended with organic matter to loosen the clay structure. Another method of improving drainage is to plant the herbs in raised beds. Avoid late fertilizing and pruning. Most herbs are more flavorful when the fertility is not too high.
Pruning should be done during spring and summer; avoid excessively cutting the plants back in the fall. The growth serves to catch leaves that help insulate the plants. An additional mulch of evergreen branches or some other material should be placed around the plants. Avoid a mulch that packs down and stays too wet during the winter, which would cause the plants to rot. Plants that are marginally hardy (such as rosemary and Greek oregano) should be dug up, potted, and overwintered indoors. They can be moved back to the garden the following spring. Herbs are at their peak of flavor when they've just been harvested. Midmorning, just after the sun has dried the leaves but before it's too hot, is the best time of day to harvest. You can cut back as much as 3/4 of the plant without harming it. If the leaves are dirty, rinse them quickly in cold water and dry them with paper towels. The best time of year to harvest is before the flowers bloom. You can prolong the optimum harvest time by pruning off the flower buds as they form, but even the most attentive bud-nipper will find that the harvest season will eventually come to an end, and it's time to think about preserving some of your crop.
James C. Schmidt, The Illinois Cooperative Extension Service.
~~~~~~~~~~
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.
"Why are there two different types of measuring cups-a measuring cup for liquids and dry measure? Can't I use one for the other?"
It always amazes me how often measuring cups are inaccurate. A liquid measuring cup may be accurate at the one cup level but off at 1/2 cup or two cups. Buy good cups and test them. Try this: Invite your neighbors over for coffee or brunch and ask them to bring their measuring cups meant for liquids. Then test them against each other by pouring 1/2 cup of water back and forth, then one cup, then two cups. You'll be surprised at how inconsistent they are.
Now that synopsis:
To measure liquids: Use a clear glass measuring cup, one designed for liquids. Fill it to the mark and set it on the counter or on a shelf at eye level and look through the glass. Never try to hold the glass up to your eyes--it will never be as level and steady as on the counter.
To measure dry ingredients: Use a dry measure of the capacity you
wish to measure--either a spoon or a cup. For a cup, stir to loosen
and unpack the ingredients then lightly spoon them into the cup. Level
the top with a spatula or the back of a knife. Except for brown sugar,
never pack the ingredients into the measure. When using a measuring
spoon, scrape the top level as you do when measuring with a cup.
To measure herbs: Lightly fill the spoon to the top with herbs but do not level with a spatula as you would with powdered ingredients. Dump the herbs into your hand and crush them to release the flavors before adding them to the recipe.
To measure shortening: Pack the shortening into a dry measure with the back of a spoon or spatula pressing to force out any air pockets, then level it by scraping the top of the cup.
Flour can be tricky to measure. We always use a scale to get accurate, consistent measurements. If you use a dry measuring cup, stir or whisk the flour to loosen it--packed flour will weigh considerably more than loosened flour--then spoon it into the measuring cup. Also, scooping the flour out of the bag with the measuring cup rather than spooning flour into the cup will give you significantly more flour--enough more that the results of the recipe may vary considerably.
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
1/2 cup all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons dry mustard
3/4 teaspoon garlic powder
6 pork chops
2 tablespoons vegetable oil
1 (10 3/4 ounce) can cream of chicken soup
1 soup can water
Combine flour, salt, dry mustard, and garlic powder. Dredge pork chops in flour mixture. Brown in oil in skillet. Place in crockpot. Combine soup and water. Pour over meat. Cover, and cook on HIGH for 6-8 hours.
Cake:
1 (18.25 ounce) box Duncan Hines Yellow Butter Cake Mix
2/3 cup vegetable oil
4 large eggs
1 (8 ounce) container sour cream
1/2 cup granulated sugar
4 tablespoons cocoa powder
Topping:
1 (14 ounce) bag caramels
1 stick (1/2 cup) butter or margarine
1 cup chopped pecans
Heat oven to 350 degrees F. Spray a Bundt pan with nonstick coating.
Mix all ingredients together. Pour into prepared pan, and bake for 45-50 minutes.
Topping: Melt together caramels, butter and pecans. Pour over top of the cake.
1 (18.25 ounce) box yellow cake mix
2 eggs
1/2 cup sour cream
1 can peach pie filling
1 container whipped topping, thawed
Heat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.
Mix together cake mix, eggs, sour cream and peach pie filling with electric mixer until well blended. Pour into prepared baking pan. Bake for 45 minutes.
When cake has thoroughly cooled, frost with whipped topping, then refrigerate.
6 ounces pineapple juice
3 tablespoons honey
1 tablespoons soy sauce
2 tablespoons chopped green onion
1 teaspoon garlic powder
1 (16 ounce) steak
Combine marinade ingredients, pour over steak and marinade for 15-30 minutes. Grill to desired doneness.
1 1/4 cups whole bran cereal
1 cup milk
1/4 cup vegetable oil
1 egg, beaten
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
Filling:
8 ounces cream cheese
1/4 cup granulated sugar
1 egg, beaten
In large bowl, combine cereal and milk; let stand 2 minutes. Add oil and egg. Mix well.
In medium bowl, combine flour, sugar, baking powder, and salt. Add to cereal mixture. Stir just until moistened.
Spoon batter evenly into greased and floured medium muffin tin.
Filling: Combine cream cheese, sugar and egg. Stir until well blended. Drop by rounded measuring teaspoonsful into muffin centers, pushing down to cover with batter. Bake at 375 degrees F for 25 minutes.
Makes 8 slices of fried lemon.
These go well with anything from fish and chips to shrimp.
1/4 cup vegetable oil
8 thin lemon slices
About 1/4 cup all-purpose flour for dredging
Heat oil in a medium frying pan over medium-high heat until it shimmers.
Dredge lemon slices in the flour and fry, turning once, until golden brown on both sides, 1 to 11/2 minutes on each side. Drain on paper towels.
Saltine or cinnamon graham crackers
1 cup butter
1 cup light brown sugar (packed)
1 (12 ounce) package milk chocolate or semisweet chocolate chips
1/2 cup chopped, toasted nuts (optional)
Line rimmed cookie sheet with foil. Place crackers side by side over entire cookie sheet.
Combine butter and brown sugar in saucepan and bring to a boil; boil for 3 minutes, stirring constantly. Pour cooked sugar mixture over crackers and bake for 5 minutes at 400 degrees F. Remove and sprinkle with chocolate chips (and nuts, if desired); spread with spatula. Refrigerate until cool.
Break candy into pieces. Store in airtight container.
Yield: about 1 pound
1 quart whipping cream
3 cans sweetened condensed milk
1 pint (2 cups) half-and-half
4 bananas, mashed
1/8 teaspoon salt
1 cup walnut pieces
1 1/2 tablespoons lemon juice
Mash bananas in large bowl and sprinkle lemon juice in them. Mix to cover all banana with juice. Add remaining ingredients except walnut pieces. Pour into freezer and stir in milk to make 1 gallon in gallon ice cream freezer. Freeze as directed. Fold in walnuts. Place ice cream in refrigerator freezer and freeze for at least one hour. Serve.
1 pound fresh porcini mushrooms
2 tablespoons butter
1 tablespoons olive oil
3 garlic cloves, finely minced
1/2 cup chicken broth
1/4 cup parsley salt to taste
1/2 cup sour cream
2 cups cooked egg noodles, hot and well drained
Wash mushrooms and cut in half. If the mushrooms are small, leave whole.
Melt butter and oil in frying pan over moderate heat. Cook garlic until it just starts to color. Add mushrooms. Cook for a few minutes, stirring until lightly browned. Remove mushrooms from the pan and keep warm.
Add the chicken broth to deglaze the pan and cook uncovered, for 10 minutes or until liquid has reduced by two-thirds. Add parsley and season with salt. Remove pan from heat. Cool for 3 to 4 minutes. Stir in sour cream and incorporate.
Add mushrooms; pour over the top of the noodles and serve.
1 (14 ounce) can black-eyed peas
1 can Ro-Tel tomatoes and chiles
Drain the black-eyed peas. Put into a saucepan.
Cut up the tomatoes if they are too large. Add the tomatoes and their juice to the saucepan. Mix together. Simmer over medium heat, uncovered, for 25-30 minutes.
Serve over hot cooked rice. Accompany with hot cornbread and a salad.
Serves 4.
Crust:
22 Graham crackers, crushed
1/4 cup butter, melted
Filling:
4 cups rhubarb, fresh or frozen
2 cups granulated sugar
1 small box strawberry gelatin
22 large marshmallows
1 cup whipping cream, whipped
Mix together crust ingredients and press into a 9 x 13-inch pan. Reserve a little crumb mixture for topping.
For filling, mix rhubarb and sugar and cook until tender. While still hot, add gelatin and marshmallows. Mix and cool.
Fold in whipped cream. Pour into Graham cracker crust. Top with reserved crumbs. Refrigerate.
Serves 12 to 15.
Sliced potatoes (enough to cover a 9 x 13-inch pan twice)
1 1/2 pounds ground meat, browned
1 can Cheddar cheese soup
1 cup milk
1 can tomato soup
1 teaspoon oregano
1 medium onion, chopped
1 teaspoon granulated sugar
1 pound pepperoni slices
2 cups mozzarella cheese
Cover bottom of pan with two layers of potatoes. Put meat over potatoes. Mix cheese soup and milk. Pour over meat.
Mix tomato soup, oregano, onion and sugar. Pour over top of other mixture. Top with pepperoni slices. Cover pan with foil.
Bake at 350 degrees F for 2 hours.
When done, sprinkle with mozzarella cheese. Return to oven until cheese melts.
Published by Recipe Goldmine, LLC
PMB#127
20928 N. John Wayne Parkway C-13
Maricopa, AZ 85239