Recipe: 03-04 to 03-08: 12 Assorted Recipes
Recipe Collections recipelink.com Chat Room Recipe Swap
03-04 – 03-07-2000 – 12 Assorted Recipes
Gina,.Fla (08:25:40) : Long Island Iced Tea
MAKES 1 DRINK
1/2 oz light rum
1/2 oz vodka
1/2 oz gin
1/2 oz gold tequila
1/2 oz Cointreau or Triple Sec
1/2 oz freshly squeezed lemon juice
Splash cola
Orange or lemon wedge, for garnish
Over ice in a highball glass, pour rum, vodka, gin, tequila, Cointreau, and lemon juice. Stir, and add a splash of cola for color and to round the flavors. Garnish with orange or lemon wedge.
Rebecca,.TN (11:58:18) : Now here's the other recipe. I have made this several times and has always been a tasty appetizer!
Crawfish Imperial
1 tbsp vegetable oil
3/4 cup chopped yellow onions
1/4 cup chopped green bell pepper
1/4 cup chopped celery
salt
cayenne
1 lb peeled crawfish tails
1 tbsp chopped garlic
2 tbsp finely chopped fresh parsley leaves
1/4 cup chopped green onions, green part only
1 cup mayonnaise
2 tbsp Creole or whole grain mustard
dash of Tabasco sauce
1/4 cup dried fine bread crumbs
Essence
Preheat oven to 400. In a large skillet, over medium heat, add the oil. Add the onions, green pepper and celery. Season with salt and cayenne. Saute for about 5 minutes or until wilted. Add the crawfish tails and cook for about 5 minutes. Remove from the heat and cool completely. In a mixing bowl, combine the crawfish mixture with the garlic, parsley, green onions, 3/4 cup mayonnaise, mustard and Tabasco. Mix well. Spoon the mixture into 4 individual gratin dishes. Mix together the bread crumbs with the remaining mayonnaise. Season with Essence. Mix well. Spread the top of the crawfish mixture with the bread crumb mixture. Bake for about 20 minutes, or until bubbly and brown. Remove from the oven and let stand for 2 to 3 minutes before serving.
Kim,.WA (07:13:44) : Confetti Fettuccine
16 ozs fettuccine noodles
2 T. butter or margarine
1 med. onion, chopped
8 ozs fresh mushrooms, sliced
16 ozs fresh asparagus, woody stems removed and sliced into 1 inch lengths, or 10 oz package frozen asparagus cut into 1 inch lengths
1 pound cooked ham, cut into French fries size pieces
1 cup half and half
2 tsp Italian seasonings, crushed in your palm
2 T. ketchup(yes...not a typo)
3/4 to 1 cup grated parmesan cheese(the best you can get the better)
Cook noodles according to directions on package and drain.
While noodles are cooking, in a large pan saute vegetables and ham in butter till mushrooms are tender. Then add half and half, ketchup, seasonings and simmer on low for about 5 mins. Then add noodles and simmer for 5 more mins. Toss with cheese and serve.
If making ahead of time, do not add cheese. Reheat adding additional half and half or milk. Then toss with cheese.
I got this recipe channel surfing on day and Roy Clark was making it on some country channel. I don't think I got his full recipe right. But, still tastes great regardless!!!
Randy.KS (07:39:07) : Freezer Corn
4-Qts. Raw corn
3/4 c. sugar
1 Qt. Water
4 t. salt
Bring to a boil simmer 15 minutes, remove from heat and cool. Put into containers or Freezer Ziplock bags and freeze.
calliope,.NY (10:30:03) : CALLIOPE'S TUNA STUFFED SHELLS WITH SAUCE
SAUCE
1-28 oz. can crushed tomatoes in puree
1-small can chicken stock
1-mini bottle white wine (1 plus? cups)
1-large yellow onion, chopped
1-2-small cans black olives, chopped
1-can artichoke hearts, cut in quarters
garlic cloves sliced, to taste
anchovy paste or fillets, to taste
1-large bay leaf
parsley
basil
either.. oregano or tarragon
red pepper flakes
salt and black pepper 1-TBSP. McCormick’s Imitation Bacon Bits...optional
1- box jumbo pasta shells, parboiled
FILLING
4- large cans of tuna in oil or water, drained a bit and mashed with;
1/2-cup mayonnaise
1-cup finely minced fennel (anise) bulb
1-cup finely minced red onion
2-eggs, beaten
juice of one, large lemon
2-Tbsp. grated cheese
good grating of nutmeg
*optional.....2-Tbsp. drained capers
chopped fresh Italian parsley salt and black pepper
Brick of Mozzarella, grated, for the top....or try Fontina for a change
Bake the dish, covered with foil at 350 for 45 minutes, removed the foil, sprinkle on the cheese and bake uncovered another 15 minutes or till the cheese is melted.
kt/mn (11:13:13) : PISTACHIO PIE
1 cup flour
1 stick oleo
1 cup chopped nuts
1 (8oz.) cream cheese
1 cup powdered sugar
1 cup cool whip
2 (3 1/2 oz) pkgs. pistachio instant pudding
3 cups cold milk
Mix first three ingredients like pie dough. Press in a 9x13 pan. Bake 15 minutes at 350 degrees F Let cool. Beat cream cheese, powdered
sugar, cool whip. Pour over cooled crust. Beat together pudding and cold milk for 2 minutes on high speed, spread on top of 1st
layer, put remaining cool whip on top. Sprinkle with chopped nuts Chill before serving and keep refrigerated.
chiqui,.new.orleans (09:25:15) : Title: Recipe(tried): Pineapple Cake
Posted By: Jeanne
Date: October 31st 1997
In Reply to: ISO: Pineapple Meringue Cake
Board: TKL Cooking Club
--------------------------------------------------------------------------------
Welcome to TKL Rose. I hope this is close to the recipe you wanted.
This is a very old recipe. It takes a little extra work, but it is well worth it.
PINEAPPLE CAKE
MAKES 1 8-INCH DOUBLE LAYER CAKE
INGREDIENTS
CAKE
2 1/4 cups sifted cake flour
1-1/2 cups sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
1 cup unsweetened pineapple juice
2 medium eggs, unbeaten
FILLING
1/4 cup cake flour
2/3 cup sugar
1/8 teaspoon salt
4 tablespoons crushed pineapple
1/8 cup water
5/8 cup unsweetened pineapple juice
1/8 cup lemon juice
2 egg yolks, slightly beaten
FROSTING
2 cups sugar
1/4 teaspoon cream of tarter
1/2 cup water
2 teaspoons light corn syrup
1/8 teaspoon salt
2 egg whites
1-1/2 teaspoons vanilla
1-1/2 cups flaked coconut (optional)
CAKE: Preheat oven to 350. Grease 2 8-inch round cake pans. Be certain that all ingredients are room temperature. Sift together the
dry ingredients. Add shortening and 2/3 cup of the pineapple juice. Beat at low to medium speed for 2 minutes. Add the remaining
1/3 cup juice and eggs. Beat for 2 additional minutes. Pour batter into prepared pans. Bake for 25-30 minutes or until cake tester
inserted in center comes out clean. Remove from oven to cake racks. Cool for 10 minutes. Remove cakes from pans and cool
completely on racks.
FILLING: Mix flour, sugar and salt in top or double boiler. Add water. Blend until smooth. Blend in pineapple and lemon juices.
Cook over hot water until smooth. Add some of the hot mixture to the egg yolks and blend well. Then add the egg mixture to the
hot mixture. Cook slowly until; thick. Cool thoroughly.
FROSTING: Place sugar and water in heavy saucepan over low heat. Add corn syrup. Stir until sugar dissolves. Cook until
mixture forms a soft, firm ball when dropped in cold water. Add salt and cream of tarter to egg whites. Beat until stiff. Gradually add
syrup to egg whites, beating constantly. Add vanilla. Beat until mixture is cool and stands in peaks.
ASSEMBLY: Place 1 cake layer on cake dish. Spread top with filling. Place second layer on top of first. Spread frosting on sides of
cake, then on top. Toss coconut on cake and press lightly into frosting.
rebecca,.tn (06:46:32) : Sausage & Parmesan Puffs
1 pkg (17 oz) frozen puff pastry sheets, thawed
1 egg
1 tbsp milk or cream
1 lb bulk sausage (such as Bob Evans or Jimmy Dean or even No Name Brand)
6 tbsp Parmesan cheese, divided
Preheat the oven to 400. Cut each dough sheet into 3 strips lengthwise. In small glass bowl, beat egg with milk until well blended. Brush top of each dough strip with egg glaze and sprinkle each strip with 1 tbsp cheese.
Divide the uncooked sausage into 6 equal portions. Shape each portion into a log the same length as the dough. Place the one sausage log in the middle of each strip. Fold the edges of the pastry up to enclose the sausage and pinch together tightly. Brush tops with remaining egg glaze. Chill 15 minutes.
Place a sheet of brown paper bag on a baking sheet. Cut each pastry roll into 1-inch pieces and place on top of the brown paper. Bake for 15-20 minutes or until sausage in cooked and pastry is lightly browned. Makes approximately 4 dozen appetizers. Absolutely delicious. Made them for a cocktail parties and these puffs were gone in no time.
Donna-Gaylord,.MI (05:47:15) : Molasses cry babies
1 Cup Sugar
1 Cup shortening
1 Cup hot strong coffee
1 Cup dark Molasses
2 tsp baking soda
1 tsp vinegar
4 and 1/2 Cups flour
2 tsp cinnamon
dash of salt
2 eggs
Dissolve soda and vinegar in hot coffee. Combine remaining ingredients except for flour and cinnamon. Mix until very creamy. Combine flour and cinnamon. Add to mixture let stand in fridge for 20 minutes. Drop by teaspoon, bake a 350 degrees until soft. Cover with powdered sugar glaze.
chiqui,.new.orleans (01:43:26) : >SPINACH & ARTICHOKE PIZZA
>
>1 PIZZA CRUST, PREBAKED (I BUY THEM AT SAM'S 3 IN A PACK FOR $5.00)
>
>2 LBS. SPINACH (FRESH)
>3 TABSP. OLIVE OIL
>1/4 TEASP. GRANULATED GARLIC
>1 TEASP. LEMON-PEPPER SEASONING
>
>1/2 CUP SUNDRIED TOMATOES PACKED IN OLIVE OIL, CUT INTO STRIPS
>1 CAN ARTICHOKE HEARTS, QUARTERED
>1 CUP CRUMBLED FETA CHEESE
>1/2 CUP VERY THINLY SLICED RED ONION, SEPARATED INTO RINGS
>1 SMALL CAN SLICED BLACK OLIVES
>PINCH OF OREGANO
>PARMESAN CHEESE TO TASTE
>OLIVE OIL TO DRIZZLE ON TOP
>
>THIS RECIPE MAKES ONE PIZZA; YOU CAN MULTIPLY IT ACCORDING TO HOW MANY GUESTS YOU ARE HAVING.
>
>PLACE OLIVE OIL (THREE TABSP.) IN A LARGE NON-STICK FRYING PAN. HEAT AND ADD SPINACH THAT HAS BEEN WELL RINSED. DO NOT ADD ANY WATER. IF YOU HAVE A COVER, PLACE IT OVER THE SPINACH. COOK 2 MIN. THEN STIR WELL AND SEASON WITH GARLIC AND LEMON-PEPPER AND CONTINUE TO COOK UNTIL WILTED..
>
>LIGHTLY DRIZZLE OIL OVER THE CRUST. SPREAD COOKED SPINACH OVER CRUST WITHIN 1/2" OF THE EDGES. LAYER EVENLY WITH ALL REMAINING INGRED. AND DRIZZLE TOP WITH A LITTLE EXTRA OIL. WITH THE PALM OF YOUR HANDS, GENTLY PRESS INGRED. INTO THE CRUST.
>
>BAKE IN A 425* PREHEATED OVEN UNTIL HEATED THROUGH. ABOUT 10-12 MIN.
>
>CUT INTO SMALL SQUARES, SIT BACK AND WAIT FOR THE COMPLIMENTS!!! THIS IS GOOD HOT OR ROOM TEMP.
>GARLIC BUTTER SAUCE:
1 STICK BUTTER, MELTED
2 LARGE CLOVES GARLIC, FINELY MINCED
4 TABSP FRESH Italian parsley, MINCED
JUICE OF 1/2 LEMON
COMBINE ALL INGRED. FOR SAUCE IN A SMALL SAUCEPAN. COOK OVER LOW HEAT FOR 5-7 MINUTES...DO NOT BURN THE GARLIC OR BROWN THE BUTTER. SERVE ALONG SIDE THE PIZZA FOR DIPPING OR DRIZZLING OVER PIZZA SLICES!!
>HOPE THESE RECIPES HELP.
>
>LOVE CHIQUI
>
Donna-Gaylord,.MI (01:05:44) : Orange Roughy with Fresh Vegetables
1 lemon
1 med carrot, diced
1 stalk celery, diced
4 green onions, diced
1 TBS Butter or Margarine
2 TBS dry whit wine
1/4 tsp basil
salt and pepper to taste
1 tomato chopped
2 (6 to 8 ounces) orange roughy fillets
2 TBS chopped parsley
DIRECTIONS:
Cut lemon in half, cut one half in slices and the other half into 2 halves. The quarters are to be served with the cooked fish. In a small pan, saute carrot, celery an d green onions, in butter until crisp-tender. Add wine, basil, salt, pepper and tomato. Heat then, spoon mixture into a 9-inch square baking dish. Salt and pepper fillets, place on top of vegetables and bake about 10 minutes at 450 degrees until fish flakes easily. Sprinkle with parsley and serve. Serves two, but can easily be double just use a 7 by 11 inch baking dish.
ilovespinach/LA (10:49:51) : Cry Baby Cookies
1 cup Crisco
3 teaspoons cinnamon
1 cup brown sugar
1 teaspoon nutmeg
1 cup molasses
7/8 cup boiling water
1 egg
3 teaspoons baking soda
1/2 teaspoon salt
5 cups of flour
Thoroughly cream shortening and sugar. Add molasses, egg, salt,
spices, and beat until blended. Stir together water and soda and
add to first mixture. Stir in flour and drop from spoon onto a
greased baking sheet. Bake 350 deg. F. 10-15 minutes.
Note: Measure 7/8 of a cup by filling a liquid measuring cup slightly
below the 1 cup level.
03-04 – 03-07-2000 – 12 Assorted Recipes
Gina,.Fla (08:25:40) : Long Island Iced Tea
MAKES 1 DRINK
1/2 oz light rum
1/2 oz vodka
1/2 oz gin
1/2 oz gold tequila
1/2 oz Cointreau or Triple Sec
1/2 oz freshly squeezed lemon juice
Splash cola
Orange or lemon wedge, for garnish
Over ice in a highball glass, pour rum, vodka, gin, tequila, Cointreau, and lemon juice. Stir, and add a splash of cola for color and to round the flavors. Garnish with orange or lemon wedge.
Rebecca,.TN (11:58:18) : Now here's the other recipe. I have made this several times and has always been a tasty appetizer!
Crawfish Imperial
1 tbsp vegetable oil
3/4 cup chopped yellow onions
1/4 cup chopped green bell pepper
1/4 cup chopped celery
salt
cayenne
1 lb peeled crawfish tails
1 tbsp chopped garlic
2 tbsp finely chopped fresh parsley leaves
1/4 cup chopped green onions, green part only
1 cup mayonnaise
2 tbsp Creole or whole grain mustard
dash of Tabasco sauce
1/4 cup dried fine bread crumbs
Essence
Preheat oven to 400. In a large skillet, over medium heat, add the oil. Add the onions, green pepper and celery. Season with salt and cayenne. Saute for about 5 minutes or until wilted. Add the crawfish tails and cook for about 5 minutes. Remove from the heat and cool completely. In a mixing bowl, combine the crawfish mixture with the garlic, parsley, green onions, 3/4 cup mayonnaise, mustard and Tabasco. Mix well. Spoon the mixture into 4 individual gratin dishes. Mix together the bread crumbs with the remaining mayonnaise. Season with Essence. Mix well. Spread the top of the crawfish mixture with the bread crumb mixture. Bake for about 20 minutes, or until bubbly and brown. Remove from the oven and let stand for 2 to 3 minutes before serving.
Kim,.WA (07:13:44) : Confetti Fettuccine
16 ozs fettuccine noodles
2 T. butter or margarine
1 med. onion, chopped
8 ozs fresh mushrooms, sliced
16 ozs fresh asparagus, woody stems removed and sliced into 1 inch lengths, or 10 oz package frozen asparagus cut into 1 inch lengths
1 pound cooked ham, cut into French fries size pieces
1 cup half and half
2 tsp Italian seasonings, crushed in your palm
2 T. ketchup(yes...not a typo)
3/4 to 1 cup grated parmesan cheese(the best you can get the better)
Cook noodles according to directions on package and drain.
While noodles are cooking, in a large pan saute vegetables and ham in butter till mushrooms are tender. Then add half and half, ketchup, seasonings and simmer on low for about 5 mins. Then add noodles and simmer for 5 more mins. Toss with cheese and serve.
If making ahead of time, do not add cheese. Reheat adding additional half and half or milk. Then toss with cheese.
I got this recipe channel surfing on day and Roy Clark was making it on some country channel. I don't think I got his full recipe right. But, still tastes great regardless!!!
Randy.KS (07:39:07) : Freezer Corn
4-Qts. Raw corn
3/4 c. sugar
1 Qt. Water
4 t. salt
Bring to a boil simmer 15 minutes, remove from heat and cool. Put into containers or Freezer Ziplock bags and freeze.
calliope,.NY (10:30:03) : CALLIOPE'S TUNA STUFFED SHELLS WITH SAUCE
SAUCE
1-28 oz. can crushed tomatoes in puree
1-small can chicken stock
1-mini bottle white wine (1 plus? cups)
1-large yellow onion, chopped
1-2-small cans black olives, chopped
1-can artichoke hearts, cut in quarters
garlic cloves sliced, to taste
anchovy paste or fillets, to taste
1-large bay leaf
parsley
basil
either.. oregano or tarragon
red pepper flakes
salt and black pepper 1-TBSP. McCormick’s Imitation Bacon Bits...optional
1- box jumbo pasta shells, parboiled
FILLING
4- large cans of tuna in oil or water, drained a bit and mashed with;
1/2-cup mayonnaise
1-cup finely minced fennel (anise) bulb
1-cup finely minced red onion
2-eggs, beaten
juice of one, large lemon
2-Tbsp. grated cheese
good grating of nutmeg
*optional.....2-Tbsp. drained capers
chopped fresh Italian parsley salt and black pepper
Brick of Mozzarella, grated, for the top....or try Fontina for a change
Bake the dish, covered with foil at 350 for 45 minutes, removed the foil, sprinkle on the cheese and bake uncovered another 15 minutes or till the cheese is melted.
kt/mn (11:13:13) : PISTACHIO PIE
1 cup flour
1 stick oleo
1 cup chopped nuts
1 (8oz.) cream cheese
1 cup powdered sugar
1 cup cool whip
2 (3 1/2 oz) pkgs. pistachio instant pudding
3 cups cold milk
Mix first three ingredients like pie dough. Press in a 9x13 pan. Bake 15 minutes at 350 degrees F Let cool. Beat cream cheese, powdered
sugar, cool whip. Pour over cooled crust. Beat together pudding and cold milk for 2 minutes on high speed, spread on top of 1st
layer, put remaining cool whip on top. Sprinkle with chopped nuts Chill before serving and keep refrigerated.
chiqui,.new.orleans (09:25:15) : Title: Recipe(tried): Pineapple Cake
Posted By: Jeanne
Date: October 31st 1997
In Reply to: ISO: Pineapple Meringue Cake
Board: TKL Cooking Club
--------------------------------------------------------------------------------
Welcome to TKL Rose. I hope this is close to the recipe you wanted.
This is a very old recipe. It takes a little extra work, but it is well worth it.
PINEAPPLE CAKE
MAKES 1 8-INCH DOUBLE LAYER CAKE
INGREDIENTS
CAKE
2 1/4 cups sifted cake flour
1-1/2 cups sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
1 cup unsweetened pineapple juice
2 medium eggs, unbeaten
FILLING
1/4 cup cake flour
2/3 cup sugar
1/8 teaspoon salt
4 tablespoons crushed pineapple
1/8 cup water
5/8 cup unsweetened pineapple juice
1/8 cup lemon juice
2 egg yolks, slightly beaten
FROSTING
2 cups sugar
1/4 teaspoon cream of tarter
1/2 cup water
2 teaspoons light corn syrup
1/8 teaspoon salt
2 egg whites
1-1/2 teaspoons vanilla
1-1/2 cups flaked coconut (optional)
CAKE: Preheat oven to 350. Grease 2 8-inch round cake pans. Be certain that all ingredients are room temperature. Sift together the
dry ingredients. Add shortening and 2/3 cup of the pineapple juice. Beat at low to medium speed for 2 minutes. Add the remaining
1/3 cup juice and eggs. Beat for 2 additional minutes. Pour batter into prepared pans. Bake for 25-30 minutes or until cake tester
inserted in center comes out clean. Remove from oven to cake racks. Cool for 10 minutes. Remove cakes from pans and cool
completely on racks.
FILLING: Mix flour, sugar and salt in top or double boiler. Add water. Blend until smooth. Blend in pineapple and lemon juices.
Cook over hot water until smooth. Add some of the hot mixture to the egg yolks and blend well. Then add the egg mixture to the
hot mixture. Cook slowly until; thick. Cool thoroughly.
FROSTING: Place sugar and water in heavy saucepan over low heat. Add corn syrup. Stir until sugar dissolves. Cook until
mixture forms a soft, firm ball when dropped in cold water. Add salt and cream of tarter to egg whites. Beat until stiff. Gradually add
syrup to egg whites, beating constantly. Add vanilla. Beat until mixture is cool and stands in peaks.
ASSEMBLY: Place 1 cake layer on cake dish. Spread top with filling. Place second layer on top of first. Spread frosting on sides of
cake, then on top. Toss coconut on cake and press lightly into frosting.
rebecca,.tn (06:46:32) : Sausage & Parmesan Puffs
1 pkg (17 oz) frozen puff pastry sheets, thawed
1 egg
1 tbsp milk or cream
1 lb bulk sausage (such as Bob Evans or Jimmy Dean or even No Name Brand)
6 tbsp Parmesan cheese, divided
Preheat the oven to 400. Cut each dough sheet into 3 strips lengthwise. In small glass bowl, beat egg with milk until well blended. Brush top of each dough strip with egg glaze and sprinkle each strip with 1 tbsp cheese.
Divide the uncooked sausage into 6 equal portions. Shape each portion into a log the same length as the dough. Place the one sausage log in the middle of each strip. Fold the edges of the pastry up to enclose the sausage and pinch together tightly. Brush tops with remaining egg glaze. Chill 15 minutes.
Place a sheet of brown paper bag on a baking sheet. Cut each pastry roll into 1-inch pieces and place on top of the brown paper. Bake for 15-20 minutes or until sausage in cooked and pastry is lightly browned. Makes approximately 4 dozen appetizers. Absolutely delicious. Made them for a cocktail parties and these puffs were gone in no time.
Donna-Gaylord,.MI (05:47:15) : Molasses cry babies
1 Cup Sugar
1 Cup shortening
1 Cup hot strong coffee
1 Cup dark Molasses
2 tsp baking soda
1 tsp vinegar
4 and 1/2 Cups flour
2 tsp cinnamon
dash of salt
2 eggs
Dissolve soda and vinegar in hot coffee. Combine remaining ingredients except for flour and cinnamon. Mix until very creamy. Combine flour and cinnamon. Add to mixture let stand in fridge for 20 minutes. Drop by teaspoon, bake a 350 degrees until soft. Cover with powdered sugar glaze.
chiqui,.new.orleans (01:43:26) : >SPINACH & ARTICHOKE PIZZA
>
>1 PIZZA CRUST, PREBAKED (I BUY THEM AT SAM'S 3 IN A PACK FOR $5.00)
>
>2 LBS. SPINACH (FRESH)
>3 TABSP. OLIVE OIL
>1/4 TEASP. GRANULATED GARLIC
>1 TEASP. LEMON-PEPPER SEASONING
>
>1/2 CUP SUNDRIED TOMATOES PACKED IN OLIVE OIL, CUT INTO STRIPS
>1 CAN ARTICHOKE HEARTS, QUARTERED
>1 CUP CRUMBLED FETA CHEESE
>1/2 CUP VERY THINLY SLICED RED ONION, SEPARATED INTO RINGS
>1 SMALL CAN SLICED BLACK OLIVES
>PINCH OF OREGANO
>PARMESAN CHEESE TO TASTE
>OLIVE OIL TO DRIZZLE ON TOP
>
>THIS RECIPE MAKES ONE PIZZA; YOU CAN MULTIPLY IT ACCORDING TO HOW MANY GUESTS YOU ARE HAVING.
>
>PLACE OLIVE OIL (THREE TABSP.) IN A LARGE NON-STICK FRYING PAN. HEAT AND ADD SPINACH THAT HAS BEEN WELL RINSED. DO NOT ADD ANY WATER. IF YOU HAVE A COVER, PLACE IT OVER THE SPINACH. COOK 2 MIN. THEN STIR WELL AND SEASON WITH GARLIC AND LEMON-PEPPER AND CONTINUE TO COOK UNTIL WILTED..
>
>LIGHTLY DRIZZLE OIL OVER THE CRUST. SPREAD COOKED SPINACH OVER CRUST WITHIN 1/2" OF THE EDGES. LAYER EVENLY WITH ALL REMAINING INGRED. AND DRIZZLE TOP WITH A LITTLE EXTRA OIL. WITH THE PALM OF YOUR HANDS, GENTLY PRESS INGRED. INTO THE CRUST.
>
>BAKE IN A 425* PREHEATED OVEN UNTIL HEATED THROUGH. ABOUT 10-12 MIN.
>
>CUT INTO SMALL SQUARES, SIT BACK AND WAIT FOR THE COMPLIMENTS!!! THIS IS GOOD HOT OR ROOM TEMP.
>GARLIC BUTTER SAUCE:
1 STICK BUTTER, MELTED
2 LARGE CLOVES GARLIC, FINELY MINCED
4 TABSP FRESH Italian parsley, MINCED
JUICE OF 1/2 LEMON
COMBINE ALL INGRED. FOR SAUCE IN A SMALL SAUCEPAN. COOK OVER LOW HEAT FOR 5-7 MINUTES...DO NOT BURN THE GARLIC OR BROWN THE BUTTER. SERVE ALONG SIDE THE PIZZA FOR DIPPING OR DRIZZLING OVER PIZZA SLICES!!
>HOPE THESE RECIPES HELP.
>
>LOVE CHIQUI
>
Donna-Gaylord,.MI (01:05:44) : Orange Roughy with Fresh Vegetables
1 lemon
1 med carrot, diced
1 stalk celery, diced
4 green onions, diced
1 TBS Butter or Margarine
2 TBS dry whit wine
1/4 tsp basil
salt and pepper to taste
1 tomato chopped
2 (6 to 8 ounces) orange roughy fillets
2 TBS chopped parsley
DIRECTIONS:
Cut lemon in half, cut one half in slices and the other half into 2 halves. The quarters are to be served with the cooked fish. In a small pan, saute carrot, celery an d green onions, in butter until crisp-tender. Add wine, basil, salt, pepper and tomato. Heat then, spoon mixture into a 9-inch square baking dish. Salt and pepper fillets, place on top of vegetables and bake about 10 minutes at 450 degrees until fish flakes easily. Sprinkle with parsley and serve. Serves two, but can easily be double just use a 7 by 11 inch baking dish.
ilovespinach/LA (10:49:51) : Cry Baby Cookies
1 cup Crisco
3 teaspoons cinnamon
1 cup brown sugar
1 teaspoon nutmeg
1 cup molasses
7/8 cup boiling water
1 egg
3 teaspoons baking soda
1/2 teaspoon salt
5 cups of flour
Thoroughly cream shortening and sugar. Add molasses, egg, salt,
spices, and beat until blended. Stir together water and soda and
add to first mixture. Stir in flour and drop from spoon onto a
greased baking sheet. Bake 350 deg. F. 10-15 minutes.
Note: Measure 7/8 of a cup by filling a liquid measuring cup slightly
below the 1 cup level.
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