Free Recipes Nacho-Cheese Popcorn
From the Cook's Recipes website... ~ Nacho-Cheese Popcorn 1/3 cup vegetable oil 3 or 4 dried chilies 1 large clove garlic, cut into quarters 1 teaspoon cumin seed 1/3 cup unpopped popcorn 1/3 cup freshly grated Parmesan cheese 1 teaspoon paprika 1/2 teaspoon salt 1. Place vegetable oil, chilies, garlic and cumin seed in a small saucepan. Cook over low heat for 3 minutes; let stand 10 minutes.* Strain. Use only 3 tablespoons of seasoned oil for popping corn; reserve the rest. 2. Pour reserved seasoned oil over popped popcorn, tossing to coat. Mix Parmesan cheese, paprika and salt. Sprinkle over popped popcorn, tossing to mix. Makes 2 1/2 quarts. ~~ Rhonda G in Missouri .
Free Recipes Zeke's Tortilla Soup
From the All Recipes website... ~ Zeke's Tortilla Soup SUBMITTED BY: Zeke Sanchez An authentic, savory soup from the Mexican food capital of the world - El Paso Texas! You can cut back on some of the fat by baking the tortilla strips instead of deep-frying. PREP TIME 1 Hr COOK TIME 30 Min READY IN 1 Hr 30 Min SERVINGS SCALING Original recipe yield: 12 servings INGREDIENTS * 6 skinless, boneless chicken breast halves * 3 cups vegetable oil for frying * 36 (6 inch) corn tortillas, cut into strips * 15 cups water * 15 cubes chicken bouillon * 1 (14 ounce) can peeled and diced tomatoes with juice * 1 small onion * 3 cloves garlic * 1 teaspoon ground coriander * 1 teaspoon ground cumin * 1 teaspoon ground black pepper * 1 teaspoon chili powder * 1/4 cup dried oregano * 1 cup chopped carrots * 1 cup chopped celery * 1 (14.5 ounce) can diced tomatoes with green chile peppers * 3 cups shredded Monterey Jack cheese * 3 avocado - peeled, pitted and sliced READ REVIEWS (36) * Review/Rate This Recipe * Save To Recipe Box * Add to Shopping List * Add a Personal Note * Post a Recipe Photo * Post a Favorite Food List * Create a Menu DIRECTIONS 1. In a saucepan, cover chicken breasts with water and boil for 30 minutes, or until tender. Shred into small pieces; set aside. Meanwhile, heat oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C). Fry tortilla strips from about 6 tortillas at a time, stirring occasionally, until golden brown. Drain on paper towels and set aside. 2. In a large stockpot, bring the water to a boil. Stir in the bouillon cubes and reduce heat to a simmer. In a blender, combine the can of tomatoes, onion and garlic. Blend on high until smooth. Pour the blended mixture into the stockpot and stir in the coriander, cumin, black pepper, chili powder and oregano. Add carrots, celery and diced tomatoes with chilies. Cover pot and simmer for about 25 minutes, until vegetables are tender. Stir in shredded chicken and cook 5 more minutes. 3. Serve hot topped with fried tortilla strips, and garnish with shredded cheese and avocado slices. ~~ Rhonda G in Missouri .
Free Recipes Layered Tex-Mex Dip
From the RecipeLand.com website... ~ Layered Tex-Mex Dip Prep: 10 Cook: 20 Total: 30 Yield: 16 servings Ingredients Amount Ingredient Preparation 1 cup sour cream 2 cups cumin ground 1 teaspoon chili powder 1/8 teaspoon salt 15 ounces black beans rinsed and drained, divided 2 each avocados peeled and pitted 1 teaspoon lemon juice 1 cup iceberg lettuce chopped 4 ounces cheddar cheese 2 small tomatoes chopped 2 tablespoons black olives chopped 1 x tortilla chips DirectionsCombine sour cream, cumin, chili powder and salt; set aside. With fork mash 1/2 cup black beans; combine with remaining black beans and 2 Tbs sour cream mixture. With fork mash avocados with lemon juice. In 4 cup glass bowl layer 1/2 bean mixture, all of avocado mixture, 1/2 remaining sour cream mixture, lettuce, remaining bean mixture, cheese, tomatoes and remaining sour cream mixture. Top with olives. Serve at room temperature with chips. ~~ Rhonda G in Missouri .
Free Recipes MEXICAN TURKEY BURGERS
INGREDIENTS 1 tablespoon olive oil 1 medium onion, finely chopped 1 medium green bell pepper, finely chopped 2 cloves garlic, minced 1 cup salsa 1 (15.25 ounce) can whole kernel corn, drained 1 pound ground turkey 1 (1.25 ounce) package taco seasoning mix 1/3 cup dry bread crumbs 6 (10 inch) flour tortillas 6 tablespoons sour cream 2 cups shredded lettuce DIRECTIONS Preheat oven to 450 degrees F (230 degrees C). Coat a medium baking dish with cooking spray. Heat the olive oil in a skillet over medium heat, and saute the onion, green pepper, and garlic 5 minutes. Remove from heat, and cool slightly. In a small bowl, mix the salsa and 1/2 the corn. In a large bowl, mix the onion mixture with the turkey, taco seasoning, and 2 tablespoons of the salsa mixture. Divide into 6 patties, and press into the breadcrumbs to lightly coat on all sides. Arrange coated patties in the prepared baking dish. Bake the patties 10 minutes in the preheated oven. Drain any liquid from the dish, turn patties, and spread with the remaining salsa mixture. Continue baking 10 minutes, to an internal temperature of 165 degrees F (75 degrees C). Warm the tortillas in the microwave, about 30 seconds on High. Wrap the cooked turkey patties in the warmed tortillas with sour cream and lettuce. Sprinkle with remaining corn to serve. .
Free Recipes Waffle Fry Nachos
From the Taste of Home Website... ~ Waffle Fry Nachos SERVINGS 6-8 CATEGORY Appetizer METHOD Baked PREP 5 min. COOK 20 min. TOTAL 25 min. INGREDIENTS * 1 package (22 ounces) frozen waffle fries * 10 bacon strips, cooked and crumbled * 3 green onions, sliced * 1 can (6 ounces) sliced ripe olives, drained * 2 medium tomatoes, seeded and chopped * 2/3 cup salsa * 1-1/2 cups (6 ounces) shredded cheddar cheese * 1-1/2 cups (6 ounces) shredded Monterey Jack cheese * Sour cream DIRECTIONS Bake fries according to package directions. Transfer to a 10-in. ovenproof skillet. Top with the bacon, onions, olives, tomatoes, salsa and cheese. Return to the oven for 5 minutes or until cheese is melted.. Serve with sour cream. Yield: 6-8 servings. -- Rhonda G in Missouri . __,_.._,___
Free Recipes Ortega Steak Fajita Stuffed Peppers
From the Cook's Recipes website... ~ Ortega Steak Fajita Stuffed Peppers 1 (24-ounce) package ORTEGA® Frozen Steak Fajita, prepared according to package directions, kept hot 4 red, green or yellow bell peppers 1/4 cup low fat sour cream 1. Cut stem end off peppers; remove seeds. Heat water in 4-quart saucepan to a gentle boil 2. Cook peppers for 5 minutes; drain. Fill peppers with fajita mixture; top each with sour cream. Makes 2 servings. ~~ Rhonda G in Missouri .
Free Recipes Western Skillet Omelet
From the Kraft Foods website... ~ Western Skillet Omelet Prep Time: 10 min Total Time: 55 min Makes: 6 servings 1 lb. russet potatoes(about 3 medium), peeled, cubed 6 slices OSCAR MAYER Bacon 1/2 cup chopped green peppers 1 tomato, chopped 3 green onions, sliced 6 eggs 1 cup KRAFT Shredded Cheddar Cheese PLACE potatoes in large saucepan; cover with water. Bring to boil; continue boiling 5 min. Drain well and set aside. COOK bacon in large skillet on medium-high heat until crisp, turning occasionally. Remove bacon from skillet; drain on paper towels. Discard bacon drippings. Add peppers, tomatoes and onions to skillet. Reduce heat to medium; cook and stir 3 min. Add potatoes; cook an additional 15 min., stirring occasionally. MAKE six small wells in potato mixture. Add 1 egg to each well. Top potato mixture with bacon; sprinkle with cheese. Cover skillet with lid. Cook 5 to 8 min. or until eggs are set. Jazz It Up Add small amount of chopped cilantro along with the peppers, tomatoes and onions. Serving Suggestion Serve topped with TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa. ~~ Rhonda G in Missouri .
Free Recipes Ro-Tel's Ranchero Tacos
Ro-Tel’s Ranchero Tacos 5 min. prep 20 min. cook 4-6 servings 1 lb. lean ground beef or ground turkey 1 package (1 oz.) taco seasoning mix 2 cans (10 oz.) Ro-Tel Diced Tomatoes in Sauce, divided 1/3 cup water 12 prepared taco shells, warmed 3 cups shredded lettuce 1 ½ cups (6 oz.) shredded cheddar cheese Cook meat in a large skillet over medium-high heat until crumbled and no longer pink; drain. Add seasoning mix, 1 can tomatoes, and water. Bring to a boil; reduce heat and cook, uncovered, 8 minutes, stirring occasionally. Fill each taco shell with equal amounts of meat mixture, shredded lettuce, and cheese.. Garnish with remaining 1 can of tomatoes. .
Free Recipes Three-Bean Chili
Three-Bean Chili 1 ¼ lbs. ground beef 1 tablespoon chili powder ¼ teaspoon ground cumin ¼ teaspoon cinnamon 2 cans (14.5 oz. each) diced tomatoes with green pepper and onion 2 tablespoon ketchup 1 can (16 oz.) BUSH’S BEST Pinto Beans, drained and rinsed 1 can (15 oz.) BUSH’S BEST Black Beans, drained and rinsed 2 cans (16 oz. each) BUSH’S BEST Chili Beans, undrained Serves 8-10 Brown ground beef in a large Dutch oven or soup pot. Drain fat. Add spices and stir well over medium heat until well blended. Add tomatoes and ketchup; stir well. Add beans. Simmer over medium heat 10-15 minutes or until bubbling and heated through. Garnish with fresh tomatoes, green onion, cilantro and sour cream, if desired. .
Free Recipes Jalapeno Cheese and Sausage Dip
From the All My Recipes website... ~ Jalapeno Cheese and Sausage Dip Ingredients: * 2 pounds Velveeta cheese, diced * 1/4 cup red bell pepper, diced * 1 (12-ounce) can jalapenos, chopped * 2 tbsps garlic, minced * 1 pound andouille sausage, heavy smoked * 4 cups mayonnaise * 1/4 cup butter * salt and cracked pepper to taste * 1 cup onion, diced * Pepper Sauce to taste * 1/4 cup celery, diced * 1/4 cup parsley, minced Directions Allow cheese to sit at room temperature for 30 minutes. Remove seeds from jalapenno peppers and rinse under cold, running water. This will remove some of the heat. Dice the andouille or other heavy-smoked sausage. In a heavy-bottom sauttepan, melt butter over medium-high heat. Add onion, celery, bell pepper, garlic and andouille. Saute 3-5 minutes or until vegetables are wilted. Add jalapenos and continue to saute 2-3 minutes more. Remove from heat and allow to cool. Pour the ingredients from the saute pan into the bowl of a food processor fitted with a metal blade. Blend well until smooth. Place the blended ingredients in a large mixing bowl and add cheese and mayonnaise. Using a wire whisk, whip until mixture is smooth and of a dipping sauce consistency. Season to taste using salt, pepper and Louisiana Gold. Sprinkle in parsley. Pour ingredients into a decorative serving bowl and heat to serving temperature in the microwave. Place in the center of a large serving platter surrounded by garlic croutons, toast points or tortilla chips. This dip may also be served cold and will hold well in the refrigerator for a couple of days. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Jalapeño Tartar Sauce
From the Foodie View website... ~ Jalapeño Tartar Sauce Ingredients 1 cup mayonnaise 2 tablespoons pickle relish 1 tablespoon chopped fresh chives 1 tablespoon small capers, drained 1 teaspoon dried dillweed 1 jalapeño pepper, minced PreparationCombine all ingredients; cover and chill. Yield 1 1/4 cups ~~ Rhonda G in Missouri .
Free Recipes Arroz con Pollo
From the Food Network website... ~ Arroz con Pollo Recipe courtesy Emeril Lagasse, 2006 Show: Emeril Live Episode: One Pot Difficulty: Easy Prep Time: 10 minutes Cook Time: 20 minutes Yield: 6 generous servings 6 boneless, skinless chicken thighs 1 tablespoon Creole seasoning, recipe follows 1 tablespoon olive oil 1 medium yellow onion, medium diced 2 stalks celery, medium diced 1 tablespoon chopped garlic 2 teaspoons paprika 1 1/2 cups long-grain rice 1 cup dry white wine 1 (14-ounce) can diced tomatoes, juice and all 1 1/4 cups chicken broth 1 (4-ounce) jar diced pimientos 1 (4-ounce) can diced green chiles 1/4 cup thinly sliced green olives 1 teaspoon saffron threads 1 bay leaf 3/4 teaspoon salt 3/4 cup frozen English peas 3/4 cup frozen yellow corn 2 tablespoons chopped fresh parsley leaves, for garnish Season the chicken well on all sides with the Creole seasoning. Add the oil to a Dutch oven and heat over medium-high heat. Add the chicken and evenly brown, about 2 minutes per side. Transfer the chicken to a plate and set aside. Add the onions, celery, garlic and paprika to the pot. Cook, stirring, until the vegetables begin to wilt, about 4 minutes. Add the rice and cook, stirring, for 1 minute. Add the white wine and the tomatoes and cook for 1 minute. Add the broth, pimientos, green chiles, olives, saffron, bay leaf, salt and chicken to the pot and replace the lid. Cook for 20 minutes, opening twice to stir. Add the peas and corn, cover, and cook an additional 3 minutes. Serve, topped with chopped parsley.Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup -- Rhonda G in Missouri .
Free Recipes Steak and Bean Chalupas
Steak and Bean Chalupas 1 tablespoon vegetable oil ¼ onion, chopped 1 sirloin steak (8 oz.), sliced 1-2 serrano chiles, finely chopped 1 tomato, chopped, divided 1 can (15 oz.) BUSH’S BEST Black Beans, drained and rinsed 8 4 inch tortillas 4 cups shredded lettuce 2 cups Queso Anegjo 1 avocado, peeled, pitted, and sliced Serves 4 Preheat oven to 325º. Heat oil in medium skillet and sauté onion for 2-3 minutes until softened. Add steak and cook over medium heat until desired doneness. Add chiles and half of tomato and cook until softened. Stir in beans and cook until heated through. Place tortillas on baking sheet and heat in oven for 2-3 minutes or until crisp. Spread bean mixture on tortillas. Top with lettuce, remaining tomato, cheese and avocado slices. .
Free Recipes Ro-Tel's Fiesta Enchiladas
Ro-Tel’s Fiesta Enchiladas 10 min. prep 30 min. cook 6 servings 2 cans (10 oz. each) Ro-Tel Original Diced Tomatoes and Green Chilies, divided 3 cups cooked, shredded chicken 12 white corn tortillas 2 ½ cups (10 oz.) shredded cheddar cheese, divided 1 can (8 oz.) Hunt’s Tomato Sauce Drain 1 can of tomatoes; reserve juice. Blend drained tomatoes into chicken; set aside. Wrap tortillas in moist paper towels. Place on microwave-safe plate; heat on HIGH power for 45-60 SECONDS or until warm and softened. Remove from oven; keep wrapped. Fill each tortilla with 2 tablespoons cheese and ¼ cup chicken mixture. Roll up; place seam side down in a 13x9x2-inch baking dish. Repeat with remaining tortillas. Blend together reserved juice, remaining diced tomatoes and tomato sauce. Pour evenly over filled tortillas; sprinkle with remaining cheese. Cover with foil. Bake in a preheated 350ºF oven for 30 minutes or until cheese melts and sauce bubbles. .
Free Recipes Chili Seasoning Mix
Chili Seasoning Mix 1 cup plus 2 tablespoons all-purpose flour ¾ instant minced onion 3 tablespoons chili powder 1 tablespoon ground cumin 1 tablespoon crushed red pepper 2 tablespoons salt 1 tablespoon minced instant garlic 1 tablespoon sugar. Combine all ingredients. Put in tightly covered container. Yield: about 2 ¼ cups. .
Free Recipes Spanish Omelette
. . .. . . . . . . . .. . POINTS® value | 5 Servings | 1 Preparation Time | 15 min Cooking Time | 5 min Level of Difficulty | Easy breakfast | Bored with hot cereal? Wake up to this filling egg dish packed with fresh flavors and just the right amount of spice. Ingredients * 1 large egg(s) * 2 large egg white(s) * 1/8 tsp table salt, or to taste * 1/8 tsp black pepper, or to taste * 1 1/2 tsp olive oil * 1 medium scallion(s), finely chopped * 1 small tomato(es), seeded and diced * 3 large olive(s), sliced * 1 Tbsp canned green chili peppers, diced * 2 Tbsp shredded fat-free cheddar cheese Instructions * In a small bowl, whisk together egg, egg white, salt and pepper just until blended; set aside. * In a large, nonstick omelet pan, heat oil over medium heat. Add egg mixture and tilt pan so eggs cover entire pan bottom. Cook, without stirring, until bottom of eggs begins to set, about 30 seconds.. Sprinkle scallion, tomatoes, olives, chili peppers and cheese evenly across eggs. * Cook, moving pan back and forth over heat, until eggs are cooked through, about 3 to 4 minutes; fold in half to serve. Yields 1 serving. MORE GREAT CONTENT AT WEIGHTWATCHERS. COM © 2007 Weight Watchers International, Inc. ©2007 WeightWatchers. com, Inc. All rights reserved. WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers. com, Inc. Privacy Policy WeightWatchers. com, Inc. | 11 Madison Avenue, 17th Floor | New York, NY 10010 .
Free Recipes Bolitos (Sweet Christmas Tamales)
From the Homestyle Recipes website... ~ Bolitos (Sweet Christmas Tamales) For a Mexican-style celebration Ingredients 2 pounds of hojas (corn husks) 2 pounds of masa 1/2 cup of solid vegetable shortening 1 cup of granulated sugar 1/4 cup of warm water – as needed 2 tablespoons of cinnamon 1 cup of dry raisins 4 teaspoons of aniseed Directions 1) Soak the corn husks in hot water for 20 or 30 minutes until they become pliable. 2) Stand the corn husks in a pan to let allow them to drain. 3) Mix the masa with shortening, and then add sugar. 4) Next, you should be kneading and adding a little warm water at a time to create a dough with a smooth consistency. 5) Add the cinnamon, raisins and aniseed, making sure to blend it into the dough. 6) Lay softened husks onto a large table. 7) Place four tablespoons of mixture on the bottom half of each husk. 8) Fold the treats like you would for any typical tamale. 9) Prop assembled tamales in a small roaster pan that has been filled with water to the halfway mark. 10) Cover with a lid and bring water to a boil. 11) Cook over medium heat for one hour. Keep in mind that the masa will separate from the husks when cooked. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Ranch-Style Chili
Ranch-Style Chili 1 pound ground beef 3 tablespoons plus 1 teaspoon Chili Seasoning Mix ½ cup water 1 (16 ounce) can tomatoes 1 (15 ounce) can kidney beans, undrained Brown ground beef in large skillet; drain off excess drippings. Stir in chili Seasoning Mix, water, tomatoes, and kidney beans. Bring to a boil; reduce heat and simmer, covered, for 10 minutes. Yield: 4 to 6 servings. .
Free Recipes TEQUILA SHRIMP
FROM ALL RECIPES Tequila Shrimp Submitted By: Michael Jumbo shrimp sauteed in garlic, cilantro, and tequila. It's great over pasta, or enjoy with cocktail sauce. Prep Time: 10 Minutes Cook Time: 10 Minutes Ready In: 20 Minutes Yields: 6 servings INGREDIENTS 2 tablespoons unsalted butter 4 cloves garlic, chopped 1 1/2 pounds large shrimp - peeled and deveined 1/2 cup tequila 1/2 cup chopped fresh cilantro salt and pepper to taste DIRECTIONS Melt butter in a large skillet over medium heat. Saute garlic until light brown. Place shrimp in the pan, and cook for 3 minutes. Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 more minutes. ..
Free Recipes Mexican Scrambled Eggs
From the Campbell's website... ~ Mexican Scrambled Eggs From: Campbell's Kitchen Prep/Cook: 10 minutes Serves: 1 Ingredients: 1/2 tsp. vegetable oil 1 tsp. chopped seeded jalapeño pepper 1/4 cup cholesterol- free egg substitute Freshly ground black pepper 1 tsp. chopped fresh cilantro leaves 1 Pepperidge Farm® 100% Whole Wheat English Muffins, split and toasted 1 tbsp. salsa fresca Directions: HEAT oil in small nonstick skillet over medium heat. Add jalapeño pepper and cook for 30 seconds. ADD egg. Cook and stir until set but still moist. Season to taste with black pepper. Stir in cilantro. DIVIDE egg mixture between muffin halves. Top with salsa fresca. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes AUTHENTIC HUEVOS RANCHEROS
FROM ALLRECIPES Authentic Huevos Rancheros Submitted By: giamom This is an easy to make tostada-type meal that will definitely satisfy your hunger. Prep Time: 10 Minutes Cook Time: 10 Minutes Ready In: 20 Minutes Yields: 4 servings INGREDIENTS 2 tablespoons vegetable oil 4 (6 inch) corn tortillas 1 cup refried beans with green chilies 1 teaspoon butter 4 eggs 1 cup shredded Cheddar cheese 8 slices bacon, cooked and crumbled 1/2 cup salsa (optional) DIRECTIONS Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease. Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all. Place tortillas onto plates, and spread a layer of beans on them. Top with a fried egg, crumbled bacon and if desired, salsa. ..
Free Recipes E-Z Chicken Tortilla Bake
From the Campbell's website... ~ E-Z Chicken Tortilla Bake From: Campbell's Kitchen Prep: 10 minutes Cook: 30 minutes Serves: 4 Ingredients: 1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup 1 cup Pace® Thick Chunky Salsa OR Pace® Picante Sauce 1/2 cup milk 2 cups cubed cooked cooked chicken OR turkey 8 corn tortillas (6), cut into 1 pieces 1 cup shredded Cheddar cheese Directions: Bro MIX soup, salsa, milk, chicken, tortillas and half the cheese in 2-qt. shallow baking dish. Cover. BAKE at 400°F. for 30 min. or until hot. Top with remaining cheese. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Nacho Cheese Pinwheels
From the Betty Crocker website... ~ Nacho Cheese Pinwheels Presented as pretty pinwheels, popular nacho flavors are rolled into soft tortillas and sliced. Prep Time:25 min Start to Finish:1 hr 25 min Makes:36 appetizers 4 spinach-flavored or plain flour tortillas, 8 to 10 inches in diameter 1/2 cup bean dip 1/2 cup nacho cheese dip 3 to 4 tablespoons chopped green onions or chopped fresh cilantro 1. Spread each tortilla with about 2 tablespoons bean dip and 2 tablespoons cheese dip. Sprinkle each with onions. 2. Tightly roll up tortillas; wrap individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. To serve, cut off ends from each roll and discard. Cut rolls into 1/2- to 3/4-inch slices. Secure with toothpicks if desired. Rhonda G in Missouri .
Free Recipes Ultimate Texas Brisket
From the Recipe Goldmine website... ~ Ultimate Texas Brisket Yield: 6-8 servings 1 (4 or 5 pound) beef brisket 2 teaspoons meat tenderizer 2 (4 ounce) bottles Liquid Smoke 1 teaspoon celery salt 1 teaspoon paprika 1/4 teaspoon nutmeg 1/4 teaspoon garlic powder 1 teaspoon onion salt 1 tablespoon brown sugar Sprinkle brisket with meat tenderizer, then cover with both bottles of Liquid Smoke. Refrigerate overnight, covered with foil. The next day, sprinkle brisket with the dry mixture. Cover tightly with foil and bake for 2 hours at 300 degrees F. Loosen foil and bake for 5 hours more at 200 degrees F. Slice brisket very thin across the grain and serve with some of the sauce in the pan.. Serve with your favorite barbecue sauce, if desired. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Taco Macaroni Salad
From the All_Easy_Cookin_ Recipes group... ~ Taco Macaroni Salad 2 c. cooked corkscrew macaroni, chill 1 hour 1 lb. ground beef 1 (1-1/4 oz.) pkg. taco seasoning mix 1/2 c. French dressing 1 pt. cherry tomatoes, (halved), or diced tomatoes 1 c. (4 oz.) shredded Cheddar cheese 1/2 c. each, green onions and green peppers 1/2 head lettuce, optional Cook ground beef, until browned, stirring to crumble. Drain well. Stir in taco seasoning and French dressing. Cool. Combine pasta, beef mixture and remaining ingredients in large bowl, tossing well. The lettuce may be shredded and added to the salad, or may be used as a bed for the salad. Yields: about 8 servings. ~~ ~~~***Rhonda G in Missouri***~ .
Free Recipes Quick and Easy Chili
From the Fix-It and Forget-It cookbook ~ QUICK AND EASY CHILI 1 lb ground beef 1 onion, chopped 16-ox can stewed tomatoes 11 1/2-oz can Hot V-8 juice 2 15-oz cans pinto beans 1/4 tsp cayenne pepper 1/2 tsp salt 1 Tbsp chili powder sour cream chopped green onions grated cheese sliced ripe olives 1. Crumble ground beef in microwave-safe casserole. Add onion. Microwave, covered, on High 15 minutes. Drain. Break met into pieces. 2. Combine all ingredients in slow cooker. 3. Cook on Low 4-5 hours. 4. Garnish with sour cream, chopped green onions, grated cheese and sliced ripe olives. Makes 4 servings. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Family Reunion Taco Soup
From the Country Cooking website... ~ Family Reunion Taco Soup 1 onion 1 bell pepper 1 pound hamburger meat 1 can (24oz)cut up tomatoes 1 small can tomato paste 1/2 cup picante sauce 2 cans pinto beans 2 cans corn 1 pkg taco seasoning 1 pkg ranch dressing mix 2 cups water 1. In a skillet brown onion, bell pepper and hamburger. 2. Combine with all other ingredients in large pot. 3. Simmer for 30 min. Serve in bowl topped first with tortilla chips,shredded sharp cheese, and a dollup sour cream. Serves around 3 men who go back for seconds. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Texas Bean Dip
From the Cook's Recipes website... ~ Texas Bean Dip 1 pound ground beef, cooked and drained OR 12 ounces fully cooked ground beef 1 cup onion, minced 1 teaspoon garlic, minced 2 teaspoons vegetable oil 1 (15-ounce) can black beans 1 (15-ounce) can black-eye peas 1 (15-ounce) can pinto beans 1 (15-ounce) can whole kernel corn 1 (16-ounce) jar salsa with cilantro 1 (16-ounce) jar salsa with chipotle 2 tablespoons fresh cilantro, minced 1. Saute onion and garlic in 2 teaspoons vegetable oil. 2. Drain and rinse beans, black-eye peas and corn. Add to onion and garlic. 3. Stir in the ground beef and salsas and heat through. Sprinkle with fresh cilantro. 4. Serve in a crockpot with tortilla chips. Serves 12 to 24. Tip: Pre-cooked ground beef crumbles or shredded beef may be substituted for a quick shortcut. Tip: Add 1 to 2 chilies from a can of chipotle peppers in Adobo sauce for a hotter flavor. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Easy Mexican Chili
From the RecipeLand.com website... ~ Easy Mexican Chili Prep: 10 Cook: 8 hr Total: 8 hr 15 min Yield: 4 servings Ingredients Amount Ingredient Preparation 2 cans red kidney beans drain, 28 ounces tomatoes, canned cut up 1 cup celery chopped 1 cup onion chopped 6 ounces tomato paste 1/2 cup green bell pepper chopped 4 ounces green chili peppers, canned drained, chopped 2 tablespoons sugar 1 each bay leaf 1/2 teaspoon garlic powder 1 teaspoon salt 1 teaspoon marjoram dried 1 dash black pepper 1 pound ground beef DirectionsIn skillet brown ground beef and drain. In crockery cooker combine all ingredients. Cover, cook on LOW heat for 8 to 10 hours. Remove bay leaf and stir before serving. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Fiesta Salad
Fiesta Salad From: Campbell's Kitchen Prep: 15 minutes Cook: 15 minutes Serves: 4 Ingredients: Vegetable cooking spray 1/2 lb. ground beef (85% lean) 1/2 cup chopped onion (about 1 medium) 2 tbsp. chili powder 1/4 tsp. garlic powder 1 can Campbell's® Healthy Request® Condensed Tomato Soup 1/4 cup water 1 cup cooked rice, without salt 1 tsp. vinegar 4 flour tortillas (6-inch) 2 cups shredded lettuce 1 cup diced tomato (about 1 medium) 1/4 cup shredded Cheddar cheese, reduced-fat (1 ounce) Directions: Spray 10-inch skillet with cooking spray.. Heat over medium-high heat 1 minute. Add beef, onion, chili powder and garlic powder. Cook until beef is browned and onion is tender, stirring to separate meat. Spoon off fat. Stir in soup, water, rice and vinegar. Heat to boiling. Reduce heat to low. Cook 10 minutes, stirring occasionally. Meanwhile, in 15- by 10-inch jelly roll pan, place 4 custard cups (6-ounce), upside down. Drape 1 tortilla over each cup. Bake at 400°F. 5 minutes or until edges are golden. Allow tortillas to cool on cups. In each tortilla cup, arrange 1/2 cup lettuce. Top with 2/3 cup meat mixture, 1/4 cup tomato and 1 tablespoon cheese. TIP: If you don't have custard cups, serve as above on flat tortillas. In step 3 on baking sheet, arrange tortillas. Bake at 400°F. 5 minutes or until edges are golden. ~~ Rhonda G in Missouri .
Free Recipes Taste of Texas Shrimp and Pasta Salad
From the CopyKat.com website... ~ Taste of Texas Shrimp and Pasta Salad Ingredients 6 oz. dry Vermicelli, cooked 6 Green Onions, thinly chopped 4 tsp. Pickapeppa Sauce 1 lb. Cooked Bay Shrimp 3 Hard Cooked Eggs, chopped (optional) 1 C. Light Mayonnaise Salt and Pepper to taste Directions Drain cooked Vermicelli, rinse with cool water and set aside to cool. Toss lightly with green onion. Add Pickapeppa sauce, shrimp, eggs, mayonnaise, salt, and pepper. Toss again lightly. Refrigerate for 24 hours before serving. ~~ Rhonda G in Missouri .
Free Recipes Fw: [Rhondas_Recipe_Exchange] Festive Guacamole Soup
From the Campbell's website... ~ Festive Guacamole Soup From: Gwen R. Prep/Cook Time: 25 minutes Serves: 4 Ingredients: 1 ripe avocado 2 large lettuce leaves (romaine or other dark green lettuce) 1/4 cup chopped green onions (with tops) 1 clove garlic, mashed 2 tbsp. lime juice 1- to 2-tbsp. chili powder 1 1/2 tsp. chopped fresh cilantro leaves OR 1/2 tsp. dried cilantro leaves 4 cups Swanson® Chicken Broth Minced red pepper Sour cream Directions: CUT avocado into quarters and remove pit and peel. Tear lettuce into pieces. PLACE avocado, lettuce, onions, garlic, lime juice, chili powder, cilantro and 2 cups chicken broth in blender or food processor. Blend until smooth. POUR avocado mixture into saucepan. Add remaining broth. Cover and cook over low heat 10 min. Serve with sour cream and pepper. ~~ Rhonda G in Missouri .
Free Recipes Mango and Roasted Corn Salsa
From the Cooking.com website... ~ Mango and Roasted Corn Salsa Source: © Cooking Light Magazine 2 1/2 cups (serving size: 1/4 cup) RECIPE INGREDIENTS 1 1/2 cups fresh corn kernels (about 3 ears) 1 teaspoon vegetable oil 1 1/2 cups diced peeled mango 1/4 cup fresh lemon juice 2 tablespoons diced sweet onion 2 tablespoons minced fresh mint 2 tablespoons minced fresh cilantro 1 1/2 teaspoons grated peeled fresh ginger 1/4 teaspoon salt RECIPE METHOD Preheat oven to 400 degrees F. Combine corn and oil, tossing well. Place on a baking sheet, spreading evenly. Bake at 400 degrees F for 15 minutes. Cool. Combine corn, mango, and remaining ingredients in a bowl; toss gently. Recipe reprinted by permission of © Cooking Light Magazine. All rights reserved. ~~ Rhonda G in Missouri .
Free Recipes Sweet Potato Pie I
From allrecipes.com website... ~ Sweet Potato Pie I SUBMITTED BY: Joyce Waits This recipe was shared with me by a special friend in Atlanta, Ga. It has long been a favorite, and everyone who tastes it says it is the best they have ever had. Original recipe yield: 1 - 9 inch pie PREP TIME 30 Min COOK TIME 1 Hr 50 Min READY IN 2 Hrs 20 Min INGREDIENTS * 1 (1 pound) sweet potato * 1/2 cup butter, softened * 1 cup white sugar * 1/2 cup milk * 2 eggs * 1/2 teaspoon ground nutmeg * 1/2 teaspoon ground cinnamon * 1 teaspoon vanilla extract * 1 (9 inch) unbaked pie crust DIRECTIONS 1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin. 2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. 3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools. -- Rhonda G in Missouri .
Free Recipes Santa Fe Bean Mashers
From the Recipe Goldmine website... ~ Santa Fe Bean Mashers 1 (16 ounce) can navy beans, rinsed and drained 2 medium potatoes, peeled and cut into small cubes 3/4 cup nonfat milk 2 tablespoons vegetable oil 1 medium poblano chile, chopped 1 teaspoon garlic, minced 1/4 pound reduced fat sharp Cheddar cheese 1/8 teaspoon salt (optional) 1/8 teaspoon black pepper (optional) Heat beans, potatoes and milk to boiling in medium saucepan. Reduce heat and simmer, covered, 10 minutes. Uncover and simmer until potatoes are tender and milk is almost absorbed, about 10 minutes longer, stirring frequently to prevent sticking. Spray small skillet with cooking spray; heat over medium heat until hot. Saute poblano chile and garlic until tender, 8-10 minutes. Beat bean mixture with electric mixer at high speed until smooth; mix in poblano chile mixture. Return mixture to saucepan and heat over medium heat until hot. Remove from heat and stir in cheese. Season to taste with salt and pepper. ~~ Rhonda G in Missouri .
Free Recipes White Chili, Slow Cooker
From the All_Easy_Cookin_ Recipes.. . ~ White Chili, Slow Cooker 1 pound Great Northern beans, soaked 2 pounds boneless chicken breasts 1 medium onion, chopped 3 cloves garlic, minced 2 (4-ounce) cans green chilies 2 teaspoons ground cumin 1 teaspoon oregano 1 to 1 1/2 teaspoons cayenne pepper, according to your tastes 1/2 teaspoon salt 1 (14 1/2-ounce) can chicken broth 1 cup water Put beans in medium pan and cover with water. Bring to boil; reduce heat and simmer 20 minutes. Discard water. Skin chicken breasts and cut into 1-inch pieces. Brown, if desired. Put beans, chicken, onion, garlic, green chilies, cumin, oregano, cayenne pepper, salt, broth and 1 cup water in slow cooker.. Stir to mix thoroughly. Cover and cook on low 10 to 12 hours (5 to 6 hours on high). ~~ Rhonda G in Missouri .
Free Recipes Cajun Tortilla Chips
From the Cooking.com website... ~ Cajun Tortilla Chips Source: © Cooking Light Magazine 80 chips (serving size: 4 chips) RECIPE INGREDIENTS For the Cajun Seasoning: 1 1/2 teaspoons paprika 1 teaspoon dried thyme 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon black pepper 1/4 teaspoon salt 1/4 teaspoon sugar 1/4 teaspoon ground red pepper For the Chips: 10 (7-inch) flour tortillas, cut into 8 wedges Cooking spray RECIPE METHOD Preheat oven to 375 degrees F. To prepare Cajun seasoning, combine first 8 ingredients in a small bowl. To prepare chips, arrange the tortilla wedges on 2 baking sheets coated with cooking spray. Coat wedges with cooking spray. Sprinkle 2 teaspoons Cajun seasoning over wedges.. Bake chips at 375 degrees F for 6 minutes or until crisp. NOTE: Store remaining Cajun seasoning in an airtight container. TIPS: You can also make pita chips with this recipe. Start with five pitas, split in half, and cut each half into eight wedges. Then proceed with the recipe above. Recipe reprinted by permission of © Cooking Light Magazine. All rights reserved. ~~ Rhonda G in Missouri .
Free Recipes Mexican Casserole
From the Homestyle Recipes website... ~ Mexican CasseroleThis is a spicy colorful casserole which can be partially prepared the day before serving. Ingredients1 can (7 oz) whole green chiles 1 lb. (3 cups) sharp Cheddar cheese, grated 1/2 lb. (2 cups) Monterey Jack cheese, grated 4 eggs 1 can (13 oz.) evaporated milk Salt and pepper to taste Generous dash hot pepper sauce 1 bunch green onions, chopped DirectionsSplit chiles and cover the bottom of a baking dish. Spread chiles with the grated cheeses. Stir eggs into milk. Season to taste with salt, pepper and hot pepper sauce. Pour over cheese. At this point, mixture may be refrigerated overnight. When ready to bake, top with green onions. Bake at 350F for 35 to 40 minutes or until casserole bubbles and puffs up. CommentsGood served with Hot rolls or muffins and fresh fruit for a brunch or light supper. ~~ Rhonda G in Missouri .
Free Recipes Flour Tortillas
From the RecipeLand.com website... ~ Flour Tortillas Prep: 15 Cook: 10 Total: 25 Yield: 12 servings Ingredients 2 1/2 cups flour, all-purpose 3 1/2 ounces vegetable shortening 1 Teaspoon salt 1 cup water warm Directions Place the flour, shortening and salt in the bowl of a heavy-duty mixer. Beat with the paddle until crumbly, 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes. Divide the dough into 8 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to 1 hour. Cut out eight 12-inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days. To cook, heat a dry griddle or 12-inch skillet (Teflon is great) over medium heat. Carefully peel off the paper and cook the tortillas one at a time, until puffy and slightly brown, 30 to 45 seconds per side. Set aside to cool slightly on a towel-lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze. My Notes: It is not possible to roll the dough after mixing, it is too wet. Place spoonfuls of dough onto a lightly floured long piece of waxed paper. When ready to roll, have an extra 1/2 - 1 cup flour handy. Lightly flour dough glob and gently roll dough in flour with your hands. Place on another piece of ligbhtly floured waxed paper and roll to paper thin and beyond. This is important because the tortilla will thicken when cooked. Gently peel uncooked tortilla from waxed paper. When cooking, make sure the tortillas have brown cooked patches on them or it will be undercooked. ~~ Rhonda G in Missouri .
Free Recipes White Chili
From the Betty Crocker website... ~ White Chili This chili is white from chicken and great northern beans. For delicious fun, top it with sour cream. Prep Time:20 min Start to Finish:1 hr 30 min Makes:6 servings (about 1 1/2 cups each) 1/4 cup butter or margarine 1 large onion, chopped (1 cup) 1 garlic clove, finely chopped 4 cups 1/2-inch cubes cooked chicken or turkey 3 cups chicken broth 2 tablespoons chopped fresh cilantro 1 tablespoon dried basil leaves 2 teaspoons ground red chilies or Chili powder 1/4 teaspoon ground cloves 2 cans (15 to 16 ounces each ) great northern beans, undrained 1 medium tomato, chopped (3/4 cup) Blue or yellow corn tortilla chips 1. Melt butter in 4-quart Dutch oven over medium heat. Cook onion and garlic in butter, stirring occasionally until onion is tender. 2. Stir in remaining ingredients except tomato and tortilla chips. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Serve with tomato and tortilla chips. ~~ Rhonda G in Missouri .
Free Recipes Cool Whip Frosting
Cool - Whip Frosting 1 med. Container Cool Whip 1 C, confectioners sugar 1 small box White Chocolate Instant pudding mix 1 C. cold milk Mix pudding and milk until blended well, mix in sugar. Fold in cool whip. Beat until well mixed. Frost a 9 X 13 inch cake . __,_.._,___ Rhonda G in Missouri
Free Recipes Mexican Casserole
From the Campbell's website... ~ Mexican Casserole From: Crystal H., Arkansas Prep/Cook Time: About 20 minutes Ingredients: 1 lb. ground beef 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup 1 can (10 3/4 oz.) Campbell's® Condensed Cheddar Cheese Soup 1 can diced tomatoes and green chiles 3/4 bag tortilla chips, crushed Shredded Cheddar cheese (optional) Directions: BROWN beef in skillet. Pour off fat. Combine beef, soups, tomatoes and tortilla chips in microwave-safe casserole. MICROWAVE for 5 to 6 min. Sprinkle with cheese and microwave 1 to 2 min. or until cheese melts. ~~ Rhonda G in Missouri .
Free Recipes Fried Adobo Chicken
From the Recipe Goldmine website... ~ Fried Adobo Chicken Adobo : 1/2 cup freshly squeezed lime juice 3 tablespoons soy sauce 3 large cloves garlic, peeled and minced Combine lime juice, soy sauce and garlic in a large bowl.. Chicken: 1 (3 pound) frying chicken, drumsticks and wings intact 1 cup unbleached all-purpose flour 1/2 teaspoon sweet paprika Fresh ground black pepper, to taste Vegetable oil (for frying) Cut each breast into 4 pieces and each thigh into 2 pieces; rinse and pat chicken dry. Toss chicken pieces in the adobo so that they are thoroughly coated. Marinated the chicken, covered, in the refrigerator for at least 4 hours, turning the pieces after 2 hours have elapsed. Mix together flour, paprika and black pepper in a medium shallow dish. Shake the adobo off the chicken pieces and roll them, one by one, in the flour so that they are evenly coated. Heat 2 inches vegetable oil in a deep fryer, kettle or large deep skillet to 325 degrees. Fry the chicken in batches of 4 pieces until golden, approximately 6 minutes per side. The drumsticks will take a little longer to cook. Do not fry more than 4 pieces at once or the oil will cool down during cooking. Drain chicken on paper towels. Arrange chicken on a baking sheet and keep warm in a low oven. Cook the remaining 3 batches of chicken and serve at once. Serves 6 to 8 as an appetizer and 4 as a main dish. ~~ Rhonda G in Missouri .
Free Recipes Impossible Burrito Bake
From the CopyKat.com website... ~ Impossible Burrito Bake Ingredients 1 C. Bisquick salt and pepper to taste 1/3 C. water 1 C. salsa 1 can refried beans 1 C. shredded cheddar cheese 1 lb. ground beef Directions Mix Bisquick, water and refried beans together and put it in the bottom of a greased pie plate. Brown and drain seasoned ground beef; put on top of mixture in pie plate. Add salsa and then cheese. Bake, uncovered, for 30 minutes at 350 or till golden brown. Serve with extra salsa, sour cream and mexican chips. Can be made the night before and refrigerated; then put in the oven. ~~ Rhonda G in Missouri .
Free Recipes DULCE DE LECHE ICE CREAM CAKE
From the Epicurious website... ~ DULCE DE LECHE ICE CREAM CAKE serving size Makes 16 servings ingredients 5 whole graham crackers, broken up 1/3 cup toasted hazelnuts 1 tablespoon plus 1/3 cup sugar 1/8 teaspoon salt 5 tablespoons unsalted butter, melted 4 pints dulce de leche ice cream 2 pints strawberry sorbet 2 1/2 pounds strawberries, sliced Purchased caramel sauce (optional) preparation Preheat oven to 350°F. Combine crackers, nuts, 1 tablespoon sugar, and salt in processor. Blend until nuts are finely chopped. Add butter; blend until mixture is evenly moist. Press mixture over bottom (not sides) of 10-inch-diameter springform pan. Bake crust until golden, about 8 minutes. Cool completely. Slightly soften 1 1/4 pints ice cream; spread over crust. Freeze until firm, about 1 hour. Slightly soften 1 pint sorbet; spread over ice cream.. Freeze until firm, about 30 minutes. Slightly soften 1 1/4 pints ice cream; spread over sorbet. Freeze until firm, about 1 hour. Slightly soften 1 pint sorbet; spread over ice cream. Freeze until firm, about 30 minutes. Slightly soften 1 1/2 pints ice cream; spread over sorbet for top layer. Cover; freeze until firm, at least 3 hours and up to 1 week. Stir berries and 1/3 cup sugar in large bowl. Let stand until berries release their juices, about 30 minutes. Cut around cake to loosen. Release pan sides. Cut cake into wedges; arrange on plates. Spoon berries atop wedges; drizzle with caramel sauce, if desired. -- Rhonda G in Missouri .
Free Recipes Fw: [Rhondas_Recipe_Exchange] Mexi-Rice and Cornmeal-Crusted Fish
From the Pillsbury website... ~ Mexi-Rice and Cornmeal-Crusted FishPrep Time: 25 min Makes: 4 servings Cilantro, with its citrus-y verve, lends authentic Mexican flavor to this dish. If you prefer, you can use parsley instead. Fish 1/2 cup cornmeal 1 (1.25-oz.) pkg. Old El Paso® Taco Seasoning Mix 4 (4 to 6-oz.) catfish fillets (or other mild white fish such as flounder or haddock) 2 eggs, beaten 3 tablespoons oil Rice 1 1/4 cups water 1 cup Old El Paso® Thick 'n Chunky Salsa 1/2 teaspoon dried oregano leaves 1/4 teaspoon salt 1/4 teaspoon cumin 1 teaspoon minced garlic in water (from 4.5-oz. jar) 2 teaspoons olive or vegetable oil 2 cups uncooked instant white rice 1 (11-oz.) can Green Giant® White Shoepeg Corn, drained 1 (2 1/4-oz.) can sliced ripe olives, drained 1/4 cup chopped fresh cilantro 2 tablespoons chopped fresh cilantro, if desired 1 . Place cornmeal in shallow bowl or pie pan. Place taco seasoning mix in resealable food storage plastic bag. Add catfish fillets; shake to coat. Dip catfish in beaten eggs; coat with cornmeal. Place on wire rack or waxed paper while preparing rice. 2 . In large saucepan, combine water, salsa, oregano, salt, cumin, garlic and 2 teaspoons oil; mix well. Stir in rice. Add corn and olives; mix well. Bring to a boil. Cover; remove from heat. Let stand 5 minutes. Add 1/4 cup cilantro; mix well. 3 . Heat 3 tablespoons oil in large skillet over medium-high heat until hot. Add catfish; cook 6 to 10 minutes or until fish flakes easily with fork, turning once. 4 . To serve, spoon rice on one side of each individual serving plate. Arrange catfish next to rice. Garnish with 2 tablespoons chopped cilantro. ~~ Rhonda G in Missouri .
Free Recipes Fiesta Cilantro Fondue
Fiesta Cilantro Fondue From: Campbell's Kitchen Prep Time: 5 minutes Cook Time: 10 minutes Ingredients: 1 can (10 3/4 oz.) Campbell's® Condensed Creamy Chicken Verde Soup 1/4 cup beer 1/2 cup Pace® Cilantro Chunky Salsa 2 cups shredded Cheddar cheese (8 oz.) Suggested Dippers: French bread cubes, assorted Pepperidge Farm® crackers, cooked breaded chicken nuggets, steamed vegetables (asparagus spears, broccoli flowerets, red potato wedges) and/or tortilla chips Directions: MIX soup and beer in medium saucepan over medium heat until hot. Add salsa and cheese. Heat through until cheese is melted, stirring occasionally. POUR into fondue pot or slow cooker. Serve warm with dippers. Makes 2 cups. ~~ Rhonda G in Missouri .
Free Recipes Mexican Noodle Casserole
From the Food Network website... ~ Mexican Noodle Casserole From Food Network Kitchens Cookbook, Meredith, 2003 Difficulty: Easy Prep Time: 20 minutes Cook Time: 35 minutes Yield: 4 servings 1/4 cup extra-virgin olive oil, plus extra for pan 12 ounces fideos (bundled vermicelli) 1 medium onion, chopped 3 cloves garlic, minced 1 teaspoon ground coriander 1 teaspoon dried oregano, preferably Mexican 1 teaspoon New Mexican chili powder 1 bay leaf 1 1/2 cups canned whole tomatoes 1 to 2 chipotles en adobo sauce, minced 1 1/2 cups chicken broth, homemade, or low-sodium canned 1 teaspoon kosher salt Freshly ground black pepper 2 cups shredded smoked turkey 1 cup coarsely grated cheddar cheese (4 ounces) Mexican crema, or sour cream thinned with a bit of milk, optional ~~ Rhonda G in Missouri Preheat the oven to 375 degrees F. Brush a 9-inch square baking dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes. Transfer the bundles and any broken pieces to a plate. Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hand and add them to the pot along with their juices. Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes. Stir in the turkey. Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some crema drizzled over the top. Copyright (c) 2003 Television Food Network, G.P., All Rights Reserved .
Free Recipes Petite Chocolate Tartlets
Subject: Petite Chocolate Tartlets Petite Chocolate Tartlets From: Campbell's Kitchen Thaw Time: 30 minutes Prep Time: 20 minutes Bake Time: 15 minutes Chill Time: 20 minutes Ingredients: 1 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (2 sheets) 1/2 cup heavy cream 1 tbsp. light corn syrup 1 tbsp. unsalted butter 6 oz. bittersweet chocolate, cut into 1/4 pieces 1 tbsp. coffee-flavored liqueur Dark and white chocolate curls Confectioners' sugar Directions: THAW pastry at room temperature 30 min. Preheat oven to 350°F. UNFOLD pastry on lightly floured surface. Roll into 12 square. Prick thoroughly with fork. Cut pastry into 12 rounds, using an inverted 2 1/2 tart pan for a template. Repeat with remaining pastry sheet to make an additional 12 rounds. Press each pastry piece into 24 individual 2 1/2 tart pans. Refrigerate 20 min. PLACE a piece of aluminum foil in each tart pan. Add dried beans or pie weights. Place pans on baking sheet. BAKE 15 min. or until golden brown. Remove foil and beans. Cool on wire rack. HEAT cream, corn syrup and butter in saucepan to a boil. Remove from heat. Add chocolate and liqueur. Let stand several minutes and then stir until smooth. Let stand at room temperature until set. SPOON or pipe chocolate into tartlet shells to fill. Arrange 2 or 3 chocolate curls on each. Dust with confectioners’ sugar just before serving. Makes 24 tartlets. TIP: Chocolate Raspberry Tartlets: Substitute 1 tbsp. raspberry-flavored liqueur for the coffee-flavored liqueur. - Rhonda G in Missouri .
Free Recipes Combination Pizza Pie
Combination Pizza Pie 1 can sliced mushrooms, drained, reserve liquid 1 egg, lightly beaten 2 slices bread, crusts removed, and bread crumbled 1/2 t. oregano 1/2 t. salt 1/4 t. black pepper 1 lb. ground beef 8 slices mozzarella cheese, cut diagonally in half 1 (8 oz.) jar pizza sauce 1/2 onion, chopped Add water to mushroom liquid to equal 1/3 c. Combine mushroom liquid, egg, bread, oregano, salt, and pepper; set stand for 4 to 5 min. Add beef and mix well. Pat into a 9 pie plate. Place half of the cheese over the meat. Spoon pizza sauce over cheese. Sprinkle on mushrooms and onion. Bake at 350° for 45 to 60 min. Top with remaining cheese and bake 5 to 10 min. or until cheese isgolden. Makes 4 to 8 servings. . _,_._,___ Rhonda G in Missouri
Free Recipes Combination Pizza Pie
Combination Pizza Pie 1 can sliced mushrooms, drained, reserve liquid 1 egg, lightly beaten 2 slices bread, crusts removed, and bread crumbled 1/2 t. oregano 1/2 t. salt 1/4 t. black pepper 1 lb. ground beef 8 slices mozzarella cheese, cut diagonally in half 1 (8 oz.) jar pizza sauce 1/2 onion, chopped Add water to mushroom liquid to equal 1/3 c. Combine mushroom liquid, egg, bread, oregano, salt, and pepper; set stand for 4 to 5 min. Add beef and mix well. Pat into a 9 pie plate. Place half of the cheese over the meat. Spoon pizza sauce over cheese. Sprinkle on mushrooms and onion. Bake at 350° for 45 to 60 min. Top with remaining cheese and bake 5 to 10 min. or until cheese is golden. Makes 4 to 8 servings. . Rhonda G in Missouri
Free Recipes Black Forest Mini Cheesecakes
From the Hershey's website... ~ Black Forest Mini Cheesecakes Ingredients: * 18 to 24 vanilla wafer cookies * 2 packages (8 oz. each) cream cheese, softened * 1-1/4 cups sugar * 1/3 cup HERSHEY'S Cocoa * 2 tablespoons all-purpose flour * 3 eggs * 1 container (8 oz.) dairy sour cream * 1/2 teaspoon almond extract * SOUR CREAM TOPPING(recipe follows) * canned cherry pie filling, chilled Directions: 1. Heat oven to 325°F. Line muffin cups (2-1/2 inches in diameter) with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup. 2. Beat cream cheese in large bowl until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter. 3. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon SOUR CREAM TOPPING on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes.. 1-1/2 to 2 dozen cheesecakes. SOUR CREAM TOPPING: Stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Fw: [Rhondas_Recipe_Exchange] HERSHEY'S SPECIAL DARK Chocolate Layered Cheesecake
From the Hershey's website... ~ HERSHEY'S SPECIAL DARK Chocolate Layered Cheesecake Ingredients: * CHOCOLATE CRUMB CRUST (recipe follows) * 3 packages (8 oz. each) cream cheese, softened * 3/4 cup sugar * 4 eggs * 1/4 cup heavy cream * 2 teaspoons vanilla extract * 1/4 teaspoon salt * 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, divided * 1/2 teaspoon shortening(do not use butter, margarine, spreads or oil) Directions: 1.. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 350° F. 2. Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, heavy cream, vanilla and salt, beating until well blended. 3. Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred. 4. Gradually blend 1-1/2 cups cheesecake batter into melted chocolate. Spread 2 cups chocolate mixture in prepared crust. 5. Blend additional 2 cups plain cheesecake batter into remaining chocolate mixture; spread 2 cups of this mixture over first layer in springform pan. Stir remaining cheesecake batter into remaining chocolate mixture; spread over second layer. 6. Bake 50 to 55 minutes or until center is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool to room temperature. 7. Place reserved chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Cover; refrigerate leftover cheesecake.. 10 to 12 servings.. CHOCOLATE CRUMB CRUST: Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 1/2 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1-1/2 inches up sides of 9-inch springform pan. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Yummie Cheesecake
From the Cooks Recipes website... ~ Yummie Cheesecake 2 (8-ounce) packages cream cheese, softened 1 (16-ounce) container ricotta cheese 1 1/2 cups granulated sugar 4 large egg yolks 1 teaspoon lemon juice 1 teaspoon vanilla extract 3 tablespoons cornstarch 3 tablespoons all-purpose flour 1/2 cup butter or margarine, melted 2 cups sour cream 4 large egg whites 1. Cream together softened cream cheese and ricotta cheese in a bowl. Add sugar and egg yolks; mix well. Add lemon juice, vanilla, cornstarch, and flour; mixing well. Add cooled, melted butter and mix well. Blend in sour cream. 2. Beat egg whites until stiff and then fold into the cheese mixture. Pour into a greased 9-inch springform pan and bake at 325°F (160°C) for 1 hour. When done, turn the heat off, and leave the cake in the oven for 2 hours longer with the door closed. Remove and chill. Makes 12 servings. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes 5 Minute Double Layer Pie
From the Kraft Foods website... ~ 5 Minute Double Layer Pie Prep Time: 5 min Total Time: 1 hr 5 min Makes: 10 servings 1-1/4 cups cold milk 2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding Pie Filling 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 1 HONEY MAID Graham Pie Crust (6 oz.) 2 Tbsp. multi-colored sprinkles POUR milk into medium bowl. Add dry pudding mixes and half of the whipped topping. Beat with wire whisk 2 minutes.. (Mixture will be thick.) SPREAD into crust; cover with remaining whipped topping. REFRIGERATE at least 1 hour or until ready to serve. Add sprinkles just before serving. Store leftover pie in refrigerator. Kraft Kitchens Tips How To Thaw COOL WHIP Place unopened 8-oz. tub in refrigerator for 4 hours. Do not thaw in microwave. Size It Up Plan a treat in your diet and enjoy one serving of this chocolatey pie. Great Substitute Prepare as directed, using any flavor JELL-O Instant Pudding Pie Filling. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Fw: [Rhondas_Recipe_Exchange] Ice Cream Cake
From the Food Network website... ~ Ice Cream Cake Recipe courtesy Rachael Ray, 2007 Show: 30 Minute Meals Episode: 5, 10, 15 Difficulty: Easy Prep Time: 15 minutes Inactive Prep Time: 1 hour Yield: 8 servings 1 pound cake, vanilla, chocolate, or swirl 1 rectangular box vanilla, chocolate, or swirl ice cream, slightly softened 1/4 cup spiced rum or any liqueur you have on hand 1 jar chocolate sauce 1 cup cocoa powder Line a meat loaf pan with plastic wrap so that it is completely covered, with lots of extra hanging over the edges. Cut the pound cake lengthwise in 4 equally thin rectangular slabs.. Cut 1 of the rectangles in 1/2 widthwise, then cut another 1 of the rectangles in 1/2 lengthwise. You should have 2 full slabs, 2 thin rectangular strips, and 2 squares. Begin layering the meatloaf pan with 1 of the full slabs on the bottom, then the 2 strips on either side. Place the 2 squares of pound cake vertically on each end of the pan. The loaf pan should now be completely encased in pound cake. Lightly brush the pound cake with the liqueur. Scoop the ice cream into the cavity of the pound cake and smooth it out with a small offset spatula or your fingertips so that it is all even around the pan. Once the pan is full of ice cream, top it with the remaining piece of pound cake and press down. Cover the cake with the plastic wrap and put back in the freezer for at least an hour. Using the overhanging plastic wrap, remove the ice cream cake from the loaf pan. Place the loaf on a serving platter and drizzle with the chocolate sauce. Sprinkle with the cocoa powder and serve. -- Rhonda G in Missouri .
Free Recipes FW: Easy Chocolate Cake
From the Meals.com website... ~ Easy Chocolate Cake This recipe makes a deliciously satisfying chocolate cake in only a few easy steps. Estimated Times Preparation Time 30 mins. INGREDIENTS CAKE 3 bars (6 oz. total) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, melted and cooled 1 1/4 cups granulated sugar 3/4 cup (1 1/2 sticks) butter or margarine, softened 1 teaspoon vanilla extract 3 large eggs 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup milk CREAMY CHOCOLATE FROSTING 1/2 cup (1 stick) butter or margarine 1 bar (2 oz. total) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars 2 1/2 cups powdered sugar, divided 1 teaspoon vanilla extract 1/8 teaspoon salt 2 to 3 tablespoons milk DIRECTIONS PREHEAT oven to 350º F. Grease and flour two 9-inch-round baking pans or one 13 x 9-inch pan. FOR CAKE:BEAT sugar, butter and vanilla extract in large mixer bowl. Add eggs; beat for 1 minute. Beat in melted chocolate.. Combine flour, baking soda and salt; beat into creamed mixture alternately with milk.POUR into prepared baking pan(s). BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool for 20 minutes; invert onto wire rack(s) to cool completely. FROST with Creamy Chocolate Frosting.FOR CREAMY CHOCOLATE FROSTING:MICROWAVE butter and baking bar in small, uncovered, microwave-safe mixer bowl on HIGH (100%) power for 45 seconds; STIR. The bar may retain some of its original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature. BEAT 1 cup powdered sugar, vanilla extract and salt into chocolate mixture until creamy. Gradually beat in remaining powdered sugar alternately with milk until smooth. Yields 12 servings ~~ ~~~***Rhonda G in Missouri***~ ~~ .. _ Want to do more with Windows Live? Learn “10 hidden secrets” from Jamie. http://windowslive.com/connect/post/jamiethomson.spaces.live.com-Blog-cns!550F681DAD532637!5295.entry?ocid=TXT_TAGLM_WL_domore_092008
Free Recipes Lemon Puddin' Cake
From the Recipe Goldmine website... ~ Lemon Puddin' Cake 4 eggs, separated 1/3 cup lemon juice 1 teaspoon lemon zest 1 tablespoon butter 1 1/2 cups granulated sugar 1/2 cup sifted all-purpose flour 1/2 teaspoon salt 1 1/2 cups milk Heat oven to 350 degrees F. Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition. Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into an 8-inch square baking dish. Place a pan of hot water in the oven, and set the baking dish into the pan. Bake for 45 minutes. -- Rhonda G in Missouri
Free Recipes Tomato-Bacon Quiche
From the Pillsbury website... ~ Tomato-Bacon Quiche Load up the fillings in an elegant quiche that goes together easily in a frozen deep-dish pie crust. Prep Time: 25 Min Total Time: 1 Hr 10 Min Makes: 6 servings INGREDIENTS 1 Pillsbury® Pet-Ritz® frozen deep dish pie crust 6 slices bacon, cooked, crumbled 4 medium green onions, sliced (1/4 cup) 3 medium plum (Roma) tomatoes, seeded, chopped 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup half-and-half 2 tablespoons all-purpose flour 2 eggs 1/2 cup shredded Swiss cheese (2 oz) 1/2 cup shredded Cheddar cheese (2 oz) DIRECTIONS Place cookie sheet on oven rack. Heat oven to 375°F. Remove crust from freezer; let stand 1 minute. Prick crust with fork. Bake on cookie sheet 9 to 11 minutes or until very light golden brown. Sprinkle bacon, green onions, tomatoes, salt and pepper in crust. In medium bowl, stir together half-and-half, flour and eggs. Stir in cheeses.. Pour over tomato mixture. Bake on cookie sheet 25 to 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving. High Altitude (3500-6500 ft): Increase bake time in step 3 to 33 to 38 minutes. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Tomato Pie
From the All_Easy_Cookin_ Recipes group... ~ Tomato Pie -1/2 cups fresh bread crumbs 1 tbsp Italian seasoning or 3 Tbsp fresh minced basil 3 cups sliced tomatoes 1 small onion, thinly sliced 1/2 tsp. salt 1/4 tsp. pepper 2 cups shredded Swiss, mozzarella, cheddar cheese, or mixture of same 3 eggs, slightly beaten 1/4 tsp. nutmeg 3 or 4 slices bacon, diced Preheat oven to 325*. Butter a 9 inch pie plate. Mix crumbs with Italian seasoning. Spread half of crumbs in dish. Arrange 1/2 of tomato slices, overlapping, on crumbs. Top with half the onions, salt, pepper, and cheese. Make a second layer of tomatoes, onions, salt, pepper, and cheese. Pour the beaten eggs over the top layer of cheese, then spread the rest of the crumbs over the top. Sprinkle on the nutmeg and bacon. Bake in the middle of the oven 45-50 minutes, until bacon is crisp. Cool at least 10 minutes before serving. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Ratatouille Quiche
From the Basic Recipes website... ~ Ratatouille Quiche 9 inch unbaked pie shell 1 egg white, slightly beaten Filling: 1/4 cup of salad oil 1/2 cup of chopped green pepper 1/2 cup of chopped onion 1 garlic clove, crushed 1 small zucchini (1/4lb) scrubbed and cut crosswise into 1/4 inch thick slices 1 small eggplant(1/4 lb) cut into 1/4 inch slices, then into quarters 3/4 teaspoon of salt a dash of pepper 1 ripe tomato, peeled and cut into 8 wedges 1 1/2 cups of natural Swiss cheese, grated (6 ounces) 4 eggs 3/4 cup of half and half or light cream 1/8 teaspoon of ground nutmeg a dash of pepper 1 tablespoon of chopped parsley Brush the inside of pie shell with egg white, refrigerate. Make filling: In hot oil in large skillet, sauté the green pepper, chopped onion, garlic, the zucchini and eggplant, stirring frequently until tender about 5 minutes. Sprinkle with 1/2 teaspoon of salt and pepper. Place tomato wedges on top, simmer, covered, over low heat, for 5 minutes. Set aside. Preheat oven to 375ºF. Sprinkle cheese over bottom of pie shell. In a medium bowl, with wire whisk or rotary beater, beat eggs with half and half, 1/4 teaspoon of salt, nutmeg and pepper just until combined, but not frothy. Drain ratatouille, arrange attractively over grated cheese in bottom of prepared pie shell. Pour egg mixture over the vegetables. Bake, placed on lower rack in oven, 35 minutes or until custard is puffy and set in center. Cool on wire rack for 10 minutes before serving. Serve warm, sprinkled with 1 tablespoon of chopped parsley. Makes 8 servings. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Zucchini Crescent Pie
From the Taste of Home website... ~ Zucchini Crescent Pie SERVINGS: 6 CATEGORY: Main Dish METHOD: Baked TIME: Prep: 25 min. Bake: 20 min. Ingredients: * 1 package (8 ounces) refrigerated crescent rolls * 2 medium zucchini, sliced lengthwise and quartered * 1/2 cup chopped onion * 1/4 cup butter, cubed * 2 teaspoons minced fresh parsley * 1/2 teaspoon salt * 1/2 teaspoon garlic powder * 1/2 teaspoon pepper * 1/4 teaspoon dried basil * 1/4 teaspoon dried oregano * 2 eggs, lightly beaten * 2 cups (8 ounces) shredded part-skim mozzarella cheese * 3/4 cup cubed fully cooked ham * 1 medium Roma tomato, thinly sliced Directions: Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned. Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices. Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Ground Beef NRice Pie
Ground Beef 'n' Rice Pie From Quick Cooking INGREDIENTS 1 pound uncooked lean ground beef 1 can (15 ounces) tomato sauce, divided 1/2 cup dry bread crumbs 1/4 cup chopped onion 1/4 cup chopped green pepper, optional 1/2 teaspoon salt 1/2 teaspoon Italian seasoning 1/8 teaspoon dried oregano 1/8 teaspoon pepper 1 can (6 ounces) tomato paste 2-1/2 cups cooked rice 1 cup (4 ounces) shredded cheddar cheese, divided SERVINGS 6-8 CATEGORY Main Dish METHOD Baked PREP 15 min. COOK 35 min. TOTAL 50 min. DIRECTIONS In a bowl, combine beef, 3/4 cup tomato sauce, bread crumbs, onion, green pepper if desired and seasonings. Press evenly onto the bottom and up the sides of an ungreased 9-in. pie plate, forming a crust. In a bowl, combine the tomato paste and remaining tomato sauce. Stir in the rice and 3/4 cup cheese; pour into crust. Place pie plate on a baking sheet. Cover and bake at 350° for 25 minutes or until the meat is no longer pink. Uncover; drain. Sprinkle with remaining cheese. bake 10-15 minutes longer or until the cheese is melted. Let stand for 5 minutes before cutting. Yield: 6-8 servings. .
Free Recipes Russian Tea Cakes
From the Betty Crocker website... ~ Russian Tea Cakes These buttery melt-in-your- mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar. This holiday favorite is one of Betty's Best! Prep Time:1 hr Start to Finish:1 hr 15 min Makes:4 dozen cookies 1 cup butter or margarine, softened 1/2 cup powdered sugar 1 teaspoon vanilla 2 1/4 cups Gold Medal® all-purpose flour 3/4 cup finely chopped nuts 1/4 teaspoon salt Powdered sugar Heat oven to 400ºF. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Ambrosia Pie
From the MyRecipes.com website... ~ Ambrosia Pie Holiday fruit is blended with cream cheese and coconut, and frozen for dessert. Ingredients 1 (11-ounce) can mandarin oranges in light syrup 1 (8 1/4-ounce) can crushed pineapple in heavy syrup 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk 2 1/2 cups frozen whipped topping, thawed and divided 3/4 cup flaked coconut, toasted 1 (9-ounce) graham cracker crust (extra serving size) Garnishes: maraschino cherries, pecan halves, additional toasted flaked coconut PreparationDrain oranges and pineapple, reserving 2 tablespoons pineapple syrup. Gently press oranges and pineapple between paper towels to remove excess moisture. Beat cream cheese at medium-high speed of an electric mixer until creamy. Gradually add reserved pineapple syrup and milk, beating until smooth. Fold in 1 1/2 cups whipped topping. Gently fold in orange-pineapple mixture and 3/4 cup coconut. Spoon filling into crust. Cover; freeze until firm. Let pie stand at room temperature 20 minutes before serving. Dollop remaining 1 cup whipped topping on top of pie. Garnish, if desired. Yieldone 9' pie Oxmoor House, JANUARY 1997 Christmas with Southern Living 1997 ~~ ~~~***Rhonda G in Missouri***~ ~~ . _ Want to do more with Windows Live? Learn “10 hidden secrets” from Jamie. http://windowslive.com/connect/post/jamiethomson.spaces.live.com-Blog-cns!550F681DAD532637!5295.entry?ocid=TXT_TAGLM_WL_domore_092008
Free Recipes Paula Deens' Ultimate Coffee Cake
From the Food Network website... ~ Ultimate Coffee Cake Recipe courtesy Paula Deen, 2007 Show: Paula's Home Cooking Episode: Breakfast Eggstravaganza Difficulty: Easy Prep Time: 10 minutes Inactive Prep Time: 10 hours Cook Time: 30 minutes Yield: 6 to 8 servings 16 to 18 unbaked frozen dinner rolls 1 (3-ounce) package regular butterscotch pudding mix, not instant 1/2 cup brown sugar, packed 1/2 cup pecans, chopped 1 stick (1/2 cup) butter, melted The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours. Preheat oven to 350 degrees F. Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes chocolate cake With Coffee filling
CHOCOLATE LAYER CAKE 2 1/2 cups flour 1/2 cup unsweetened cocoa powder 2 tsp baking powder 1/2 tsp salt 1 cup unsalted butter, softened 2 cups sugar 3/4 cup sour cream 4 large eggs 1/2 cup milk FILLING/FROSTING 1/4 cup butter, softened 1/4 cup sour cream 1 pound box confectioners sugar 4 tbs coffee liqueur 2 tsp vanilla 1/4 cup unsweetened cocoa powder Heat oven to 350 degrees.* Grease 3 round cake pans. Line pans with wax paper, grease paper. In bowl, mix flour, cocoa, baking powder, and salt. In 2nd bowl, beat butter and sugar until creamy. Beat in sour cream, then eggs. Beat in flour mixture alternating with milk. Divide among pans. Bake 30 min. or until springy to touch. Cool in pans 5 min. Invert, remove paper. FILLING/FROSTING- --In bowl, beat butter, sour cream. Beat in sugar, 3 tbs liqueur, vanilla. FILLING---Remove 3/4 cup, chill 5 min. FROSTING---Beat cocoa, remaining liqueur into remaining butter mixture. Fill, stack, frost layers. Cut into slices and place on serving plates and serve with a cold glass of milk. MAKES 16 SERVINGS OF CHOCOLATE LAYER CAKE ..
Free Recipes Quiche Supreme
From the AllRecipes.com website... ~ Quiche Supreme SUBMITTED BY: prissycat PHOTO BY: foodaholic This quiche recipe is the best! It is easy to make and tastes SO delicious! Freezes well after it is baked. Use ham, bacon or sausage, or any combination thereof! PREP TIME 15 Min COOK TIME 1 Hr READY IN 1 Hr 15 Min SERVINGS SCALING Original recipe yield: 2 - 9 inch quiche INGREDIENTS * 2 (9 inch) deep dish frozen pie crusts * 1 tablespoon finely chopped green bell pepper * 1 small onion, finely chopped * 1 (4.5 ounce) can mushrooms, drained and chopped * 6 eggs * 2 cups heavy cream * 8 ounces shredded Monterey Jack cheese * 8 ounces shredded Swiss cheese * 12 ounces cooked ham, chopped * 1/2 teaspoon vinegar * 1/8 teaspoon dried tarragon * 1 pinch garlic powder * 1 pinch ground nutmeg * 1 pinch dried parsley * salt and pepper to taste DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks. 2. In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside. 3. In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped ham and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts. 4. Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes 3-Layer Holiday Cakes
3-Layer Holiday Cakes From: Campbell's Kitchen Thaw Time: 15 minutes Prep Time: 15 minutes Ingredients: 1 box (19.6 oz.) Frozen Pepperidge Farm® Coconut 3 Layer Cake (19.6 oz.) Frozen Pepperidge Farm® Chocolate Fudge 3 Layer Cake 2 cups heavy cream 1/2 cup sugar Baking cocoa OR confectioners' sugar (optional) Directions: THAW cakes at room temperature for about 15 min. Cut each cake into 4 squares. BEAT cream and sugar in bowl with an electric mixer at high speed until stiff peaks form. SPRINKLE cocoa on serving platters, if desired. Place 2 squares from coconut cake on opposite sides of platter. Put 2 squares from chocolate cake at remaining corners. Repeat with remaining cake squares. SPOON whipped cream into pastry bag fitted with fluted decorating tip. Pipe cream on both cakes to cover seams and edges. Refrigerate until ready to serve. TIP: Holiday Tip: Crush peppermint candy canes and sprinkle on tops and sides of chocolate cake pieces only. -- Rhonda G in Missouri .
Free Recipes Almond Crumble Cherry Pie
From the Betty Crocker website... ~ Almond Crumble Cherry Pie The magnificent flavors of cherry and almond marry in a quick-to-prepare pie. Prep Time:15 min Start to Finish:55 min Makes:8 servings Crust 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box Topping 4 oz marzipan (about 1/3 cup) 3 tablespoons butter or margarine, softened 1/2 cup old-fashioned oats 2 tablespoons Gold Medal® all-purpose flour Filling 2 cans (21 oz each) cherry pie filling 1/4 teaspoon almond extract Heat oven to 375°F. Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 8 to 10 minutes or just until set but not brown. Meanwhile, in small bowl, place marzipan and butter; with pastry blender or fork, mix until well blended. Stir in oats and flour until crumbly. In large bowl, mix filling ingredients. Remove partially baked shell from oven. Spread filling in shell. Crumble topping over filling. Bake 30 to 40 minutes longer or until topping is golden brown and filling is bubbly around edges. If necessary, after 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Kathy's Chocolate Party Cake
From the MyRecipes.com website... ~ Kathy's Chocolate Party Cake Ingredients 1 cup boiling water 1 1/2 teaspoons instant espresso or 1 tablespoon instant coffee granules 1 3/4 cups all-purpose flour 2 cups sugar 3/4 cup unsweetened cocoa 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 cup low-fat buttermilk 1/2 cup egg substitute 1/3 cup vegetable oil 1 teaspoon vanilla extract Baking spray with flour 1 (8-ounce) carton frozen reduced-calorie whipped topping, thawed 2 cups sliced strawberries PreparationPreheat oven to 350°. Combine water and espresso in a bowl. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Combine espresso mixture, buttermilk, egg substitute, oil, and vanilla; add to sugar mixture, beating at medium speed of a mixer until well-blended (batter will be thin). Pour batter into 2 (9-inch) round cake pans coated with baking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans 10 minutes, and remove from pans. Cool layers completely on wire racks. Place 1 cake layer on a plate; spread with 1 cup whipped topping, and top with other cake layer. Spread remaining whipped topping over top of cake. Arrange strawberries on top of cake. Store cake loosely covered in refrigerator. Yield 16 servings (serving size: 1 slice) ~~ Rhonda G in Missouri .
Free Recipes The Ultimate Lemon Meringue Pie
From the Recipe Zaar website... ~ The Ultimate Lemon Meringue Pie 1¾ hours 45 min prep 1 pie Graham Cracker Coated Pie Shell 1 1/4 cups flour 1 tablespoon sugar 1/2 teaspoon salt 6 tablespoons unsalted butter, cut into pieces and frozen 4 tablespoons vegetable shortening, frozen 3-5 tablespoons ice water, as needed 1/2 cup graham cracker crumbs Lemon Filling 1 cup sugar 1/4 cup cornstarch 1/8 teaspoon salt 6 large egg yolks 1 1/2 cups water 1 tablespoon lemon zest 1/2 cup lemon juice (fresh from 2 - 3 lemons) 2 tablespoons unsalted butter Meringue Topping 1 tablespoon cornstarch 1/3 cup water 1/4 teaspoon cream of tartar 1/2 cup sugar 4 large egg whites 1/2 teaspoon vanilla extract Make pie shell: Mix flour, sugar and salt in a food processor, by pulsing a few times. Scatter the frozen butter pieces over flour mixture. Pulse in 1-second pulses about 5 times to mix in butter. Add frozen shortening; pulsing in 1-second pulses until mixture resembles cornmeal with pieces about the size of peas. Slowly add ice water through the processor feed tube, with motor running, one tbsp at a time. When dough forms a ball, stop processing. It should take about 2 or 3 tbsp of ice water to reach this stage. Shape dough into a ball in your flour coated hands, and then flatten into a 4 inch wide disk. Flour disk and wrap in plastic.. Refrigerate at least 30 minutes. Generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs. Place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk. Lift, coat surface with more graham and flour, turn dough, add more graham and flour on top, and roll out to a 13 inch disk. Place into a 9 inch pie pan, and finish edges. Refrigerate crust until firm, about 30 minutes. Prick dough with a fork to prevent bubbling up in the oven. While the oven is pre-heating to 375, put pie crust in freezer. Bake at 375 for 20- 25 minutes, checking occasionally to make sure it's browning evenly and not bubbling up. Lemon Filling: Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan. Add egg yolks, then immediately but gradually whisk in 1 1/2 cups water. Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened. Remove from heat, whisk in zest, then juice, and finally butter. Keep warm until meringue is made. Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan. Bring to a simmer, whisking occasionally until thickened. Remove from heat when translucent and thickened. Preheat oven to 325.. In a large mixing bowl, mix cream of tartar and sugar together. Beat egg whites with whip attachment of mixer until frothy. Beat in sugar mixture, 1 tbsp at a time. Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form. Pour warm lemon filling into pie crust. Distribute meringue evenlly over the top, starting with the edges, and then the middle. Make sure it attaches to the crust. Lifting with the back of the spoon, create peaks in the meringue. Bake until golden brown, about 20 minutes. Cool completely before serving. ~~ Rhonda G in Missouri .
Free Recipes Snicker Bar Cake
From the All_Easy_Cookin_ Recipes group... ~ Snicker Bar Cake 1 German chocolate cake mix 1 package caramels (Kraft) 1 stick of oleo or butter 1 Tbsp. Skim milk 3/4 cup chocolate chips 1 Cup chopped peanuts - (I used lightly salted.) Mix cake according to directions on box. Pour 1/2 of the batter into greased 9 X 13 pan. (I think the cake mix recipe states to only grease the bottom of the pan .. check it.) Bake 20 minutes at 350'F. Melt caramels with margarine/butter and milk in pot. Pour over the baked cake. Sprinkle chocolate chips over cake. Sprinkle with chopped nuts. DOT with remaining cake mix on top. Bake an additional 20 min. at 350'F. Remove from oven. Does not need any icing. ~~ Rhonda G in Missouri .
Free Recipes Apple or Pear Fruit Tarts
Apple or Pear Fruit Tarts From: Campbell's Kitchen Thaw Time: 30 minutes Prep Time: 20 minutes Bake Time: 25 minutes Serves: 6 Ingredients: 1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells 6 tbsp. sugar 1/2 tsp. ground cinnamon 1/2 tsp. ground ginger 3 apples OR pears, peeled, cored and thinly sliced (about 4 cups) 2/3 cup caramel sauce, warmed (optional) Vanilla ice cream Directions: THAW pastry shells at room temperature 30 min. Preheat oven to 375°F. Mix sugar, cinnamon and ginger. ROLL pastry shells into 5 circles on lightly floured surface. Place on 2 baking sheets. Divide apple slices among pastry circles, overlapping slices. Sprinkle each with 1 tbsp. sugar mixture.. BAKE 25 min. or until pastry is golden and apples are tender. Drizzle caramel sauce over tarts. Serve with ice cream. ~~ Rhonda G in Missouri .
Free Recipes Quick Double Chocolate Cupcakes
From the Food Network website... ~ Quick Double Chocolate Cupcakes Recipe courtesy Rachael Ray Show: Food Network Specials Episode: Rachael Ray's Block Party Difficulty: Easy Prep Time: 5 minutes Cook Time: 18 minutes Yield: 24 cupcakes 1 box Devil's Food Cake Mix (recommended: Duncan Hines Moist Deluxe) 1 1/3 cups water 1/2 cup vegetable oil 3 eggs 1 cup mini semisweet chocolate chips, divided 2 to 3 cups Cupcake Icing, recipe follows, colored with your favorite color Preheat the oven to 350 degrees F. Line 2 (12-portion) muffin tins with paper cupcake liners and set aside. In a bowl, using an electric mixer, mix the cake mix, water, oil, and eggs on medium speed until moistened and smooth. Stir in 3/4 cup chocolate chips. Divide the batter evenly among the muffin tins, stirring it occasionally to redistribute the chocolate chips. The batter will nearly fill each liner to the top. Evenly sprinkle the remaining chocolate chips over the tops of the cupcakes. Bake until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 15 to 18 minutes. Transfer to a rack to cool. When cool, put the icing out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.Cupcake Icing for a Crowd: 1 pound unsalted butter, at room temperature 3 pounds confectioners' sugar (3 boxes) 1/4 cup whole milk, at room temperature 1 tablespoon vanilla extract Food coloring, such as yellow, blue, and red, or your favorite In the bowl of a large electric mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift a pound of confectioners' sugar onto the parchment. This helps prevent clumping, and makes the mixing easier. Lower the speed of the mixer, and, using the parchment as a funnel, pour the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Sift the second pound of sugar onto the parchment sheet. Again at low speed, add the sugar and mix well. Once combined, sift the remaining sugar and add it with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, about 3 to 4 minutes. If desired, divide the icing into smaller batches and color with food coloring. Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again.Cupcake toppings: Licorice whips Crushed peppermint candies Crushed lemon drops Multi-colored jimmies or nonpareils Mini white and dark chocolate chips Small chocolate candies Colored decorating sugars Cereals such as corn pops, fruit rings, or graham cracker cereal squares -- Rhonda G in Missouri .
Free Recipes No-Bake Chocolate Cheesecake
From the Meals.com website... ~ No-Bake Chocolate Cheesecake Estimated Times Preparation Time 32 mins. Cooking Time 14 mins. Ingredients 5 ounces pecans, toasted 3/4 cup vanilla wafer crumbs 1/4 cup powdered sugar 1/4 cup margarine, melted 1 1/2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 11 ounces cream cheese, softened 1/3 cup sugar 1/4 cup margarine, softened 2 1/2 teaspoons vanilla, separated 2 cups whipping cream, divided 1 package unflavored gelatin 1 tablespoon cold water 2 tablespoons boiling water 2 tablespoons sugar 1/2 cup peaches in syrup, chopped 1 cup cream 1 teaspoon vanilla Directions Toast pecans in a shallow baking pan at 350 degrees for 8 to 10 minutes, stirring frequently; cool and grind fine. Combine the nuts with vanilla wafer crumbs, powdered sugar, and 1/4 cup melted margarine. Press onto the bottom and 1-1/2' up the side of a 9' springform pan; set aside. Melt semi-sweet chocolate chips in the top of a double boiler over hot, not boiling, water, stirring until smooth. Combine softened cream cheese and 1/3 cup sugar in a large mixer bowl; add 1/4 cup softened margarine, beating until smooth. Blend in 1 1/2 teaspoon vanilla. Beat in the melted chocolate all at once. Whip 1 cup cream until stiff; fold into the chocolate mixture. Spoon into the prepared crust and chill. Meanwhile, sprinkle unflavored gelatin over cold water; allow to stand a few minutes until softened. Add boiling water and stir until the gelatin is dissolved. Whip remaining cream and 2 tablespoons sugar until stiff; beat in the gelatin mixture and 1 teaspoon vanilla. Fold in drained, chopped peaches. Spread on top of the chocolate cream cheese mixture.. Chill. Serving Size: 12 ~~ Rhonda G in Missouri .
Free Recipes lattice-topped strawberry-rhubarb pie
From the Epicurious website... ~ lattice-topped strawberry-rhubarb pie Servings: Serves 8. Ingredients For crust 3 cups all purpose flour 2 1/2 teaspoons sugar 3/4 teaspoon salt 2/3 cup chilled solid vegetable shortening, cut into pieces 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces 10 tablespoons (about) ice water For filling 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed) 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups) 1/2 cup (packed) golden brown sugar 1/2 cup sugar 1/4 cup cornstarch 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze) Make crust: Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.) Make filling: Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend. Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter flass pie dish. Trim excess dough, leaving 3/4-inch overhang. Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively. Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely. ~~ Rhonda G in Missouri . __,_.._,___
Free Recipes Velvety Chocolate Cream Pie
From the Hershey's website... ~ Velvety Chocolate Cream Pie Ingredients: * 1 9-inch pie crust, baked and cooled * 3/4 cup sugar * 1/3 cup HERSHEY'S Cocoa * 1/3 cup cornstarch * 1/4 teaspoon salt * 3 eggs, beaten * 3 cups milk * 3/4 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips * 3 tablespoons butter * 2 teaspoons vanilla extract * Whipped topping * Additional HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips Directions: 1. Prepare pie crust, cool. 2. Stir together sugar, cocoa, cornstarch and salt in medium saucepan. Combine eggs and milk; gradually stir into sugar mixture, blending well. Cook over medium heat, stirring constantly with wire whisk, just until mixture comes to a boil. Remove from heat. 3. Add chocolate chips, butter and vanilla. Stir until chips and butter are melted and the mixture is smooth. Pour into prepared crust. Immediately press plastic wrap onto pie surface. Refrigerate three to four hours or until firm. Garnish with whipped topping and chocolate chips. 8 servings. VARIATION: COCONUT CHOCOLATE CREAM PIE: Prepare pie as above; stir in 1 cup MOUNDS Sweetened Coconut Flakes with chocolate chips and butter. ~~ Rhonda G in Missouri .
Free Recipes Veggie Beef Pie
Veggie Beef Pie 1 sm. onion 2 sm. carrots 3/4 lb. ground beef, seasoned with salt pepper 3 tbsp. butter 3 tbsp. flour 2 c. seasoned mashed potatoes Cook onions and carrots in salted and boiling water; drain. Season beef and form into 8 balls. Brown in fat placed in casserole. To make gravy, add flour to drippings; brown. Add 1 1/2 cups liquid, using any left from cooking vegetables. Stir until thickened. Add to the meatballs, gravy, onions and carrots. Cover with the mashed potatoes. Bake in a moderate oven, 350 degrees until brown, about 20 minutes. ~~ Rhonda G in Missouri .
Free Recipes Lattice-Topped Cherry Pie
From the Cook's Recipes website... ~ Lattice-Topped Cherry Pie Crust Ingredients: 2 cups all-purpose flour 1/4 teaspoon salt 2/3 cup cold cold butter or margarine 4 to 5 tablespoons cold water Milk Sugar Filling Ingredients: 1 cup granulated sugar 1/3 cup all-purpose flour 1/8 teaspoon salt 2 (14.5-ounce) cans red tart pitted cherries, drained 1 teaspoon grated orange peel 1. Heat oven to 400°F. 2. Combine 2 cups flour and 1/4 teaspoon salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. 3. Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Set aside. 4. Combine sugar, 1/3 cup flour and 1/8 teaspoon salt in large bowl. Add cherries and orange peel; toss lightly to coat. Spoon into prepared crust. 5. Roll out remaining ball of dough to 11-inch circle. Cut circle into 10 (1/2-inch) strips with sharp knife or pastry wheel. Place 5 strips across filling in pie pan, 1 inch apart. Place remaining 5 strips at right angles, 1 inch apart, to the strips already in place; trim strips. Fold trimmed edge of bottom crust over strips; build up an edge. Seal; crimp or flute edge. Brush strips with milk; sprinkle with sugar. Cover edge of crust with 2-inch strip of aluminum foil. 6. Bake for 50 to 60 minutes or until crust is golden brown and filling bubbles in center. Remove aluminum foil during last 5 minutes, if desired. (If browning too quickly, shield lattice strips with aluminum foil.) Makes 8 servings. ~~ Rhonda G in Missouri .
Free Recipes Melon Cake
Melon Cake beat 3 eggs and 2 cups sugar together add 1 cup oil and beat well add 2 tsps, vanilla 1tsps baking powder 1 tsp. baking soda 1 tsp salt Beat well. add 3 cups flour, beat well fold in 2-3 cups grated muskmelon and 1-1/2 cups nuts Pour un a 9x13 pan greased and floured and bake for 1 hour. *[the more melon the better] Cream Cheese Frosting 6 oz. cream cheese 1\3 cup butter 1 1/2 tsp. vanilla 3 1/2 cups powdered sugar 1 tsp. milk beat well and frost cooled cake. very good. ~~ Rhonda G in Missouri .
Free Recipes Icebox Fruitcake
From the Recipe Goldmine website... ~ Icebox Fruitcake From the kitchen of K. Banner 1 1/2 cups margarine 1 pound marshmallows 1 pound rolled graham crackers 1 pound chopped pecans (2 cups) 4 tablespoons brown sugar 1 box pitted dates, chopped 1/2 pound raisins 2 teaspoons vanilla extract Candied cherries Candied pineapples Candied citron In top of double boiler, melt the margarine, sugar and marshmallows. In large bowl (dishpan) put other ingredients. Pour melted mixture over these ingredients and mix well. Mold or shape into rolls or loaves. Wrap in wax paper and store in refrigerator. ~~ Rhonda G in Missouri .
Free Recipes Fw: [Rhondas_Recipe_Exchange] Peach Dump Cake
Peach Dump Cake 1-1/2 (1 lb.) cans peach pie filling 1 box cake mix (white or yellow) 1 1/2 sticks margarine 1 c. nuts, chopped In a 9 x 13 inch pan place cans of fruit and sprinkle dry cake mix over top of fruit. Slice the margarine and place slices over cake mix (spread evenly). Next sprinkle nuts. Bake for 50 to 60 minutes. ~~ Rhonda G in Missouri .
Free Recipes Garden Vegetable and Gruyere Quiche
From the That's My Home website... ~ Garden Vegetable and Gruyere Quiche Vegetable and Cheese Mixture Red Onions Sliced 1/2 Cup Spinach (Stems Removed) 1/2 Cup Brown Mushrooms Sliced 1/4 Cup Yellow Squash Small Diced 1/4 Cup Garlic Minced 3 Cloves Swiss Cheese Cubed 3/4 Cup Butter Salted 1 Tablespoon Quiche Batter 2 cups Heavy Cream 2 Cups 5 Eggs Large AA 1 Teaspoon Salt 1/2 teaspoon Black Pepper Ground 1/2 teaspoon Rosemary Fresh Minced Quiche Crust 1 - 9 inch pre made quiche or pie crust (This crust shouldn’t be sweet but savory) Preparation for Vegetable and Cheese Mixture: In a medium sauté pan over medium high heat melt 1 Tablespoon of butter. Add red onion, mushrooms, yellow squash and the garlic and sauté for 2-4 minutes until slightly translucent. Finish with the spinach and cook until it has slightly wilted, drain off any excess liquid. Set this mixture aside along with the cheese and proceed to make the egg batter. Preparation for Quiche Batter: In a medium mixing bowl beat 5 eggs and whisk in the heavy cream until incorporated. Preparation for Quiche: First pre-bake the crust according to directions on the package. Let this cool and place the vegetable mixture and the cheese in the bottom of the quiche shell. Fill the crust with the egg mixture until it is 1/8 of an inch from the top. Place the filled crust onto a cookie sheet to catch any run off. Bake the quiche at 350 F for 18-25 minutes or until the batter has set. Let the quiche cool for 10 minutes and serve. Makes One 9 inch Quiche - Serves 5 ~~ Rhonda G in Missouri .
Free Recipes Uncle Bubba's Seafood Pot Pie
From the Food Network website... ~ Uncle Bubba's Seafood Pot Pie Recipe courtesy Louisiana Seafood Promotion and Chef Paula Dean, Georgia, The Lady and Sons Restaurant Show: Food Network Challenge Episode: Challenge: Seafood Cook-Off Difficulty: Easy Prep Time: 20 minutes Inactive Prep Time: 5 minutes Cook Time: 30 minutes Yield: 2 servings 1 box frozen puff pastry sheets (recommended: Pepperidge Farm) 1 egg, beaten 1 to 2 tablespoons butter 2 tablespoons diced onion 1 tablespoon diced fennel 1 clove garlic, minced 2 tablespoons diced celery 2 tablespoons finely cubed carrots 2 tablespoons green peas 3 large scallops 2 tablespoons diced tasso ham 1 tablespoon all-purpose flour 1 1/4 cups heavy cream Pinch freshly ground nutmeg 1/4 teaspoon seafood seasoning (recommended: Everglades Seasoning) 1/2 fish-flavored bouillon cube (recommended: Knorr's) 1/4 cup lump crabmeat, picked over 3 large shrimp, peeled and deveined 4 large oysters, shucked White pepper Preheat oven to 375 degrees F. Thaw 1 sheet of puff pastry, unwrap it, and brush with beaten egg. Slice pastry into 1-inch wide strips. Weave strips into lattice design, sized to fit the top of a 1 1/2 quart oven-safe medium-sized serving bowl or casserole. Place pastry on a parchment paper-lined cookie sheet and bake until light golden brown. Remove from oven and let stand until needed. Adjust oven temperature to 350 degrees F. Filling: Melt butter in a medium skillet over medium heat. Add onions, fennel, garlic, celery, carrots, and green peas and saute until tender. Add scallops and tasso and continue to saute until scallops are barely halfway done. Sprinkle in flour and stir until coated. Add cream, nutmeg, seasoning, and bouillon. Increase the heat and bring to a boil, stirring constantly. When mixture reaches a boil, remove from heat. Add crabmeat, shrimp, and oysters and season, to taste, with white pepper. Pour into the oven-safe serving bowl. Top with the pre-baked lattice puff pastry and gently press down into filling. Bake about 10 minutes or until bubbly. Remove from the oven and let stand for 5 minutes before serving. ~~ Rhonda G in Missouri .
Free Recipes Jayne's Peach-Pear Pie
From the Taste of Home website... ~ Jayne's Peach-Pear Pie SERVINGS 6-8 CATEGORY Dessert METHOD Baked PREP 15 min. COOK 60 min. TOTAL 75 min. INGREDIENTS * 2-1/2 cups sliced peeled fresh peaches * 2-1/2 cups sliced peeled fresh pears * 1 tablespoon lemon juice * 1/3 cup packed brown sugar * 1/4 cup sugar * 3 tablespoons cornstarch * 1/2 teaspoon ground cinnamon * 1/4 teaspoon ground allspice * 1 unbaked pastry shell (9 inches) * WALNUT STREUSEL: * 1/2 cup all-purpose flour * 1/4 cup sugar * 3 tablespoons brown sugar * 1/4 teaspoon ground cinnamon * 1/4 teaspoon ground nutmeg * 1/4 cup cold butter * 1/3 cup chopped walnuts DIRECTIONS In a bowl, sprinkle the peaches and pears with lemon juice. Combine the sugars, cornstarch, cinnamon and allspice. Add to fruit, toss gently to coat. Pour into pastry shell. For streusel, combine the flour, sugars, cinnamon and nutmeg in a small bowl; cut in butter until mixture is crumbly. Stir in walnuts. Sprinkle over filling.. Cover edges loosely with foil. Bake at 375° for 1 hour or until bubbly. Cool on a wire rack. Yield: 6-8 servings. ~~ Rhonda G in Missouri .
Free Recipes RHUBARB CUSTARD CAKE
From the All_Easy_Cookin_ Recipes group ~ RHUBARB CUSTARD CAKE 1 pkg. yellow cake mix 4 cups fresh or frozen chpd. rhubarb 1 cup sugar 1 cup whipping cream Prepare cake batter according to directions on the box. Pour into 9 x 13 pan, greased. Sprinkle rhubarb and sugar on batter. Slowly pour on the cup of whipping cream. Bake in a 350 oven 40-45 minutes. Can be served with additional whipped cream. ~~ Rhonda G in Missouri .
Free Recipes Quiche - The All Purpose Pie
From the Recipe Trove website... ~ Quiche - The All Purpose Pie The quiche- that delicious, cheesy, open-faced custard pie invented by some clever Alsatian cook - is a wonderfully easy first course or main course that is fast to prepare and makes great eating. It's quick to assemble because all you need on hand is the base - eggs and milk - plus anything else: cheese, bacon, onions, canned pimiento, leftover cooked vegetables, tomato sauce and so forth. You can build from the bottom up with your own pie crust dough or a homemade frozen shell formed earlier. Or use a frozen store-bough shell - and offer no apologies. Or the other hand, you can bake any of the quiche fillings in a plain dish and call it a custard. That's what a quiche is, anyway - a custard in a pie shell. NOTE: Pre-Baking Shells. So often you see people eat all the filling of an apple pie - or quiche - but leave the bottom crust untouched. They don't even taste it, knowing from sad experience that it's soggy. The solution: Pre-bake the empty shell- well worth the time and really the only way to achieve a perfect crust with tender crunch throughout. Weight down store-bought shells before pre-baking with buttered foil and dried beans. This keeps sides and bottom in place by bracing them. QUICHE FILLINGS: A quiche filling is a flavoring that is held together with a custard - that is, eggs and a liquid of some sort. The eggs slowly coagulate in the oven, maintaining the rest of the ingredients in creamy suspension. You don't want too much custard - just the right balance between it and the garnish, whatever it may be. You can't be exact about measures, because shells vary in depth. but you can calculate by the egg, adding more or using less. FOR EACH LARGE EGG. Break the egg into a cup; add liquid to reach the 1/2 cup level. QUICHE LORRAINE - This is the original Alsatian model. It's bacon only (no cheese) plus the custard, which is made of real cream that blends deliciously with the smoky taste of the bacon. Try it - on one of those days when you're slim as a scallion ~~ Rhonda G in Missouri .
Free Recipes White Chocolate-Buttermilk Layer Cake
From the Pillsbury website... ~ White Chocolate-Buttermil k Layer Cake Prep Time: 35 min ; Start to Finish: 1 hr 35 min Makes: 12 servings Strawberries and a cream-cheese frosting top a moist layer cake that starts with a simple white cake mix. 1 bag (12 oz) white chocolate chunks 1 box (1 lb 2.25 oz) white cake mix with pudding 1 1/4 cups buttermilk 2 teaspoons vanilla 3 egg whites 6 tablespoons butter, melted 1/4 cup seedless strawberry jam 1 package (8 oz) cream cheese, softened 6 fresh whole strawberries, halved 1 . Heat oven to 350°F. Grease and flour two 9- or 8-inch round pans. Place 3/4 cup of the white chocolate chunks in small microwaveable bowl.. Microwave on Medium (50%) 1 to 2 minutes or until melted, stirring once halfway through cooking time. Stir until smooth. 2 . In large bowl, combine cake mix, buttermilk, vanilla and egg whites; beat at low speed about 30 seconds to mix. Gradually beat in melted butter. Drizzle melted white chocolate into bowl, beating at medium speed 2 minutes, thoroughly scraping side and bottom of bowl once halfway through beating. Spoon batter evenly into pans. 3 . Bake until tops spring back when touched lightly in center. Bake 9-inch pans 25 to 30 minutes, 8-inch pans 30 to 35 minutes. Cool cakes in pans 10 minutes. Remove cakes from pans; place on wire racks. Cool completely, about 30 minutes. 4 . Meanwhile, place remaining 1 1/2 cups white chocolate chunks in medium microwavable bowl. Microwave on Medium (50%) 3 to 6 minutes or until melted, stirring once halfway through cooking time. Stir until smooth. Cool completely, about 35 minutes. 5 . Place 1 cake layer on serving plate; spread with strawberry jam. Top with remaining cake layer. 6 . In medium bowl, beat cream cheese at medium speed until soft and fluffy. Add cooled melted white chocolate; beat until of soft spreading consistency. Immediately frost side and top of cake. Arrange strawberry halves on top of cake around edge. Store in refrigerator. High Altitude (3500-6500 ft):Increase oven temperature to 375°F. Do not use 8-inch round pans. Add 1/4 cup flour to dry cake mix. Increase buttermilk to 1 1/3 cups; increase egg whites to 4. Decrease butter to 3 tablespoons. Bake 25 to 30 minutes. ~~ Rhonda G in Missouri .
Free Recipes Impossibly Easy Triple-Cheese Pie
From the Betty Crocker website... ~ Impossibly Easy Triple-Cheese Pie Say cheese! This pie with its delicious blend of cottage, mozzarella and Cheddar cheeses will delight the cheese lover in you. Prep Time:15 min Start to Finish:50 min Makes:6 servings 1/2 cup small curd creamed cottage cheese 1/2 cup shredded mozzarella cheese (2 ounces) 1/2 cup shredded Cheddar cheese (2 ounces) 1/2 cup chopped green bell pepper, if desired 1/2 cup Original Bisquick® mix 1 cup milk 2 eggs 1/2 cup French-fried onions 1. Heat oven to 400ºF. Grease 9-inch pie plate. Stir together cheeses and bell pepper; spread in pie plate. 2. Stir Bisquick mix, milk and eggs until blended. Pour into pie plate; sprinkle with onions. 3. Bake about 35 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes. ~~ Rhonda G in Missouri . __,_.._,___
Free Recipes Peanut Butter-Chocolate Chip Pound Cake
From the Pillsbury website... ~ Peanut Butter-Chocolate Chip Pound Cake Prep Time: 20 min ; Start to Finish: 2 hr 55 min Makes: 12 servings Stir a few extras into a boxed cake mix for an extra-special cake baked in a fluted tube pan. Cake 1 box (1 lb 2.25 oz) yellow cake mix with pudding 1 cup milk 1/2 cup creamy peanut butter 1 teaspoon vanilla 3 eggs 1 bag (12 oz) miniature semisweet chocolate chips (2 cups) Icing 1/4 cup creamy peanut butter 1 bag (6 oz) semisweet chocolate chips (1 cup) Garnish 2 tablespoons chopped peanuts 1 . Heat oven to 350ºF. Generously grease with shortening and lightly flour 12-cup fluted tube pan. In medium bowl, beat cake mix, milk, peanut butter, vanilla and eggs with electric mixer at low speed 1 minute, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in miniature chocolate chips.. Pour into greased and floured pan. 2 . Bake 45 to 55 minutes or until toothpick inserted near center comes out clean and top springs back when touched lightly near center. Cool in pan 10 minutes. Invert onto wire rack or heatproof serving plate; remove pan. Cool completely, about 1 1/2 hours. 3 . In small saucepan, melt all Icing ingredients over low heat, stirring constantly until smooth. Drizzle warm icing over top of cooled cake, allowing some to drip down sides. Sprinkle peanuts over icing. High Altitude (3500-6500 ft):Bake 50 to 60 minutes. ~~ Rhonda G in Missouri .
Free Recipes Chocolate Fudge Cake
CHOCOLATE FUDGE CAKE makes one 2 layer cake 3/4 of 12 ounce pkg(1 1/2 cups)Nestle Toll House semi-sweet chocolate morsels. 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sugar 1/2 cup butter, softened 2 eggs 1 cup milk 1 Tablespoon vinegar preheat oven to 350. Melt over hot (not boiling) water, chocolate morsels; stir until smooth. Set aside. In a small bowl, combine flour, baking soda, and salt; set aside. In a large bowl, combine sugar and butter; beat until creamy. Add eggs, 1 at a time; beating well after each addition. * Add melted morsels; mix until blended. In a small bowl, combine milk and vinegar; set aside. Gradually beat in flour mixture alternately with milk mixture. Spoon batter into two greased and floured 9-inch round baking pans. Bake at 350 for 20-25 minutes. Cool 15 minutes; remove from pans. Cool completely on wire rack. Fill and frost with Chocolate Butter Cream Frosting. * mixture will appear curdled. . Rhonda G in Missouri
Free Recipes THE LADY'S PEACH SHORTCAKE
The Lady's Peach Shortcake Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Peaches Shortcakes: 4 cups bisquick 1/2 cup sugar 1 1/2 cup milk 2 tablespoons melted butter 1 1/2 teaspoons almond flavoring Peaches: 6 peaches 1 teaspoon Fruit Fresh (fruit preservative) Splash warm water 1 1/2 cups sugar Whipped cream: 2 cups heavy whipping cream 1/2 cup sugar Toppings: Vanilla Ice Cream Mint sprigs Preheat oven to 400 degrees F. To make the shortcakes, mix the bisquick, sugar, milk, butter, and almond flavoring in a medium size bowl and pour into 12 well greased muffin tins. Bake for 15 to 20 minutes until done and remove from oven. Cool for 5 minutes and pop out of pans. Peel, core, and slice the peaches. Immediately sprinkle with Fruit Fresh to prevent peaches from turning dark. Add a splash of warm water to the peaches to moisten. Stir the sugar into the peaches, cover, and refrigerate until ready to use. In a large mixing bowl or mixer, combine the heavy cream and sugar, and whip until peaks start to form. To serve, split the biscuit in 1/2 and place bottom 1/2 on a plate. Top with 1 scoop of vanilla ice cream, pour fresh peaches and syrup on top, and place top half of biscuit over ice cream and fruit. Ladle more fresh peaches on top and finish with a dollop of whipped cream. Garnish with a mint sprig. ..
Free Recipes Quick Apple Streusel Coffee Cake
From the Food Network website... ~ Quick Apple Streusel Coffee Cake Difficulty: Easy Prep Time: 15 minutes Cook Time: 30 minutes Yield: 8 servings Recipe courtesy Gale Gand and Elsie Grossman Show: Sweet Dreams Episode: Secret Family Recipes For the cake: 1 1/2 cups flour 2 1/4 teaspoons baking powder 1/2 cup sugar 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 egg 1/2 cup milk 1/4 cup vegetable shortening, melted 1 1/2 cups chopped Granny Smith apples (2 to 3 apples) Streusel Topping: 1/2 cup sugar 1/4 cup flour 2 tablespoons butter 1/2 teaspoon cinnamon Accompaniment: vanilla ice cream Sift flour and measure then sift together with the other dry ingredients. Beat the egg, then add the milk and melted shortening. Pour the wet into the dry then add the raw apples and mix well. Pour into a well greased 8-inch square pan. Mix together the streusel ingredients and sprinkle over the top of the batter. Bake at 400 about 25 to 30 minutes or until a toothpick inserted comes out clean. ~~ Rhonda G in Missouri .
Free Recipes Vegetarian Shepherd's Pie
From the Eat Better America website... ~ Vegetarian Shepherd's Pie Mashed potatoes lovers, unite! The instant mashed potatoes let you make this yummy comfort food fast. From eatbetteramerica. Prep Time:10 min Start to Finish:35 min makes:6 servings Ingredients 2 cans (15 oz each) Progresso® kidney beans, drained, rinsed 1 jar (16 oz) chunky-style salsa (2 cups) 1 cup Green Giant® Niblets® frozen whole kernel corn 1 medium carrot, chopped (1/2 cup) 1 1/4 cups water 1/4 cup fat-free (skim) milk 2 tablespoons no-trans-fat margarine or butter 1/4 teaspoon salt 1 1/4 cups plain mashed potato mix (dry) 2 tablespoons grated Parmesan cheese Chopped fresh chives or parsley, if desired Directions 1. In 10-inch nonstick skillet, heat beans, salsa, corn and carrot to boiling. Reduce heat to low. Cover; simmer about 15 minutes or until carrot is tender. 2. In 2-quart saucepan, heat water, milk, margarine and salt to boiling. Remove from heat. Stir in mashed potato mix just until moistened. Let stand about 30 seconds or until liquid is absorbed. Whip mashed potatoes with fork until fluffy. 3. Spoon mashed potatoes onto bean mixture around edge of skillet. Cover; simmer 5 minutes. Sprinkle with cheese and chives before serving. ~~ Rhonda G in Missouri .
Free Recipes Lemon Pineapple Pie
Lemon Pineapple Pie 1 cup reduced-fat graham cracker crumbs (about 5 whole crackers) 1/4 cup margarine, melted 1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix 2 cups water, divided 1 package (.3 ounce) sugar-free lemon gelatin 1 can (8-1/4 ounces) unsweetened crushed pineapple, well drained 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed Sliced lemon, strawberries and fresh mint, optional In a small bowl, combine graham cracker crumbs and margarine; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or lightly browned; cool on a wire rack. Meanwhile, in a large saucepan, combine dry pudding mix and 1-1/2 cups water; bring to a boil. Cook and stir for 2 minutes or until thickened; cool. In another large saucepan, bring remaining water to a boil. Add gelatin powder; stir to dissolve. Stir into pudding mixture. Stir into pudding mixture. Add pineapple; cool completely. Fold in whipped topping; pour into crust. Refrigerate for 2 hours before serving. Garnish with lemon, strawberries and mint if desired. Yield: 8 servings. .
Free Recipes AUNT ROSE'S HONEYCAKE
Another Recipe from my newspaper food section, sounds yummy and my hubby's friend who raises bees just gave me a jar of beautiful dark, dark honey, so I am going to try this soon. A traditional Rosh Hashana dessert, honeycake is a good opportunity to showcase a dark full-bodied honey. 1/2 cup vegetable or canola oil 1/2 cup sugar 1/2 cup dark full-flavored honey 2 eggs 1 small orange (not peeled), quartered and seeded 1 small apple (not peeled), cored and chopped 3/4 cup strong brewed coffee 2 1/4 cups all-purpose flour 1 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp allspice 1/2 tsp cinnamon 1/4 tsp ground gloves 1/4 tsp salt 1/2 cup raisins (optional) Preheat oven to 350 degrees. Line two loaf pans with parchment paper and set aside. In large bowl, combine the oil, sugar, honey, and eggs. Use an electric mixer to beat until the consistensy is chunky smooth. Set aside. In a blender or food processor, combine the orange and apple, then pulse until finely chopped. Add the coffee and pulse until mostly pureed. Set aside. In another bowl, sift together the flour, baking soda, baking powder, spices, and salt. Add a third of the fruit and coffee mixture to the oil, honey and egg mixture, stirring well. Add a third of the flour mixture, stirring again. Continue adding in this manner until all ingredients are combined. If using stir in raisins. Divide the batter between the loaf pans. Bake until a tester comes out clean, about 30 to 35 minutes. Cool the cakes in pans on a rack. leave the parchment on the cake until serving. Serves 16 ..
Free Recipes old-fashioned pecan pie
From the Epicurious website... ~ old-fashioned pecan pie Servings: Serves 8 Ingredients For crust 1 1/3 cups all purpose flour 1 teaspoon sugar 1/4 teaspoon salt 1/3 cup chilled solid vegetable shortening, cut into small pieces 1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces 2 tablespoons (about) ice water For filling 1 cup sugar 3 large eggs 1/2 cup light corn syrup 3 tablespoons unsalted butter, melted 2 teaspoons vanilla extract 1 3/4 cups chopped pecans Directions Make crust: Mix first 3 ingredients in processor. Add shortening and butter; cut in using on/off turns until mixture resembles coarse meal. Blend in enough water to form moist clumps. Gather into ball; flatten into disk. Wrap in plastic; chill 1 hour. Roll dough on floured work surface to 13-inch round. Transfer to 9-inch round cake pan with 1 1/2-inch-high sides. Trim to align with pan edges. Freeze 15 minutes.. Make filling: Preheat oven to 350°F. Whisk first 5 ingredients in medium bowl to blend. Mix in 3/4 cup pecans. Pour into crust. Sprinkle with 1 cup pecans. Bake pie until set, about 1 hour 15 minutes. Transfer to rack; cool. ~~ Rhonda G in Missouri .
Free Recipes VIDALIA ONION PIE
FROM THE VIDALIA ONION WEBSITE 1 cup Ritz cracker crumbs 1/2 stick butter, melted 2 cups Vidalia Onions, thinly sliced 2 tablespoons butter 2 eggs 3/4 cup milk 3/4 teaspoon salt dash of pepper 1/4 cup grated sharp cheddar cheese Paprika Parsley Mix Ritz cracker crumbs and melted butter. Press into 8 inch pie plate. Saute onions with 2 tablespoons butter until clear, not brown. Spoon into pie crust. Beat eggs with milk, salt, pepper and pour over onions. Sprinkle with cheese and paprika. Bake at 350 degrees for 30 minutes or until firm in the center. Sprinkle with parsley before serving. ..
Free Recipes Easy Breezy Lemon Pie
From the Meals.com website... ~ Easy Breezy Lemon Pie 'As easy as pie' describes this instant pudding pie. Estimated Times Preparation Time 10 mins. Cooking Time 2 mins. Standing Time 35 mins. Ingredients 2 1/2 cups 2 % milk, cold 1 package (3 1/2-oz) instant vanilla pudding 3 lemons, juiced 1 9-inch graham cracker crust 2 cups mini marshmallows Directions Preheat broiler. In a bowl combine cold milk, pudding mix and lemon juice. Mix well. Pour into pie crust and top with marshmallows. Broil for 2 minutes or until top is brown. Remove from broiler; cool for 5 minutes on a wire rack, then transfer to refrigerator. Refrigerate until pudding mix congeals. NOTE: Watch the pie while it broils as it will brown very quickly. Using chilled milk allows pie to congeal rather quickly. Serving Size: 9 ~~ Rhonda G in Missouri ..
