Recipe: Assorted Recipes (12)
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04-17 to 4-21-2000 - 12 Assorted Recipes
Burgundy/LA (10:07:31) : LEMON PORK CHOPS
1 can (12 ounces) frozen lemonade concentrate,
thawed--I use the Wal-Mart brand
2/3 cup soy sauce
1 tsp. seasoned salt
1 tsp. celery salt
2 garlic cloves, minced
6 pork chops, (1" thick)
In a plastic Zip-Loc bag, combine the first five ingredients;
mix well. Reserve 1/2 cup for basting and refrigerate. Add
pork chops to remaining marinade and turn to coat. Seal
bag and refrigerate overnight. Drain and discard marinade.
Grill on a George Foreman, Maverick Health, or whatever
type of electric grill that you have. Grill, basting the chops
occasionally, until juices run clear.
Wendy.IA (10:34:00) : Kalua Pork
1 5-6 pound pork butt roast
4 TBLS rock salt (that is not a misprint either)
4 TBLS liquid smoke
Place the roast in the crock pot. Sprinkle with the rock salt and liquid smoke. Cook on low for 13 hours or high for 9 hours. Shred and serve. This is a short cut version. The Hawaiian People usually bury the whole pork in the ground on top of coals to cook, wrapped in banana leaves.
We serve this with cabbage and onions that have been boiled.
Our wedding party begged for us to make this for them for the rehearsal dinner, so we are having a luau. Enjoy!!!
lisa,MI (11:54:03) : Asparagus Cream Soup
1 LB. asparagus
4 TBS. olive oil
3 shallots, minced
4 thyme sprigs
2 bay leaves
1/2 tsp. chopped flat leaf parsley
1 TBS. flour
3 cups chicken stock
1/3 cup heavy cream
pepper to taste
Cut asparagus into 1-inch pieces. Heat olive oil and saute shallot, thyme, parsley, and bay leaves. fold in asparagus and cook for 5 minutes. stir in flour and broth, cover and bring to a gentle boil. simmer for 20 minutes. Remove from heat, discard thyme and bay leaves. Puree the soup in a blender, return to heat, bring to a gentle boil, and whisk in cream. serve immediately
Mary.,Ma (10:24:55) : Tater Tot Pizza Pie
6 cups Ore-Ida Tater Tots
3/4 pound lean ground beef
3/4 cup chopped green pepper, divided
1/2 cup Ore-Ida Chopped Onions
1 jar (14 ounces) prepared pizza sauce OR 2 cups spaghetti sauce
1 can (4 ounces) sliced mushrooms, drained
1 package (3 ounces) sliced pepperoni, cut in half
1 cup shredded Colby-jack cheese, divided
1 can (2 1/4 ounces) sliced ripe olives, drained
Place 3 cups Tater Tots in a greased 10-in. pie plate. Bake at 450 degrees for 15 minutes. Meanwhile, in a large skillet, brown beef with 1/2 cup peppers and onions; drain. Stir in sauce, mushrooms and pepperoni; cook about 2 minutes or until hot.
Spoon over hot Tater Tots. Sprinkle with 3/4 cup cheese. Top with remaining Tater Tots, arranging in a circular fashion.
Bake an additional 15-20 minutes or until Tater Tots are crisp. Top with
remaining cheese, pepper and olives. Let stand 5 minutes before serving.
Burgundy/LA (10:04:47) : CARROT BREAD
3 c. flour
1 tsp. baking soda
3/4 tsp. salt
2 c. sugar
1 tsp. cinnamon
1 c. walnuts
3 eggs, beaten
1 c. vegetable oil
2 c. grated carrots
1 (8 oz.) crushed pineapple
2 tsp. vanilla
Combine flour, soda, salt, sugar and cinnamon.
Combine eggs and remaining ingredients separately.
Add to flour mixture.
Spoon batter into 2 greased and floured 8 1/2 x 4 1/2 x 3 inch loaf pans.
Bake at 350 degrees for 1 hour or until toothpick comes out clean.
Cool in pans 10 minutes; remove and let cool on wire racks.
Burgundy/LA (10:03:30) : MARINATED PORK CHOPS
3/4 cup vegetable oil
1/3 cup soy sauce
1/4 cup vinegar (I use apple cider vinegar)
2 T. Worcestershire sauce
1 T. lemon juice
1 T. prepared mustard
1 tsp. salt (I use seasoned)
1 tsp. pepper
1 tsp. parsley flakes (dried)
1 garlic clove, minced
6 pork chops (use center-cut with the bone--1 " thick)
Combine first 10 ingredients in a Zip-loc bag; add pork and turn to
coat. Seal bag; refrigerate overnight. Drain and discard marinade.
Grill, using your George Foreman, Maverick Health, or any other
type of grill until juices run clear. YIELD: 6 servings.
Burgundy/LA (09:58:00) : Tres Leches (3-Milk Cake)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
2 cups white sugar
5 eggs
1/2 teaspoon vanilla extract2 cups whole milk
1 (12 ounce) can evaporated milk
1 can (14 ounces) condensed milk
1 1/2 cups heavy cream
1 teaspoon vanilla extractPreheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
Sift flour and baking powder together and set aside.
Cream butter and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon vanilla extract, beat well.
Add the flour mixture to the butter mixture, 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
Combine the whole milk, evaporated milk, and condensed milk together. Pour over the top of the cooled cake.
Whip heavy cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake. Keep cake refrigerated. Makes 1 -9x13 inch cake
Lori.NY (09:06:54) : Red Beet Eggs
1 can (1pound) small whole beets
(do not drain)
1 cup cider vinegar
1/3 cup sugar
3/4 tsp. salt
1/4 cup water(about)
8 hard-cooked eggs, shelled
1. Empty beets and their liquid
into a small saucepan; add vinegar,
sugar and salt and heat just until
sugar dissolves.
2.Place eggs in a medium-size bowl
(or in a 1/2 gallon preserving jar
which is the way Mrs. Rohrer does
it), pour in beet mixture and add
just enough water so that liquid
covers eggs. Cover and marinate 2
to 3 days, stirring (or inverting
jar gently) now and then so that
eggs redden evenly.
3.Serve beets along with eggs.
Cover and marinate in refrigerator
2 to 3 days before serving,
stirring now and then or inverting
jar of eggs and beets gently a few
times, so that all eggs redden
evenly.
3. Serve beets along with eggs.
Lori.NY (09:06:10) : Pickled Eggs
12-16 hard boiled eggs, shells removed
2 c. white vinegar
2 T. sugar
1 t. salt
1 T. mixed pickling spices
1-3 med. onions, cut into rings
1 whole clove garlic
Arrange whole eggs and onion rings in alternating layers in a large glass jar
with tight-fitting lid. A whole clove of garlic may be dropped into the jar.
Vinegar is measured into saucepan; add salt, sugar and pickling spices.
Mixture is simmered 10 minutes after reaching boiling point. Hot pickling
mixture is poured into jar to completely cover egg and onion rings. Seal jar.
Eggs are allowed to set for 2 days before eating. Needs no refrigeration.
Lori.NY (08:45:12) : Pickled Beets
2 Cans (1lb size) Whole or sliced Beets
1 Cup Vinegar
1/2 Cup Sugar
1 tsp salt
Sliced Onions
Drain Beets, Reserve liquid from Beets.
Place drained beets in a 1 1/2 qt jar..( I use large Ragu jar)
Measure liquid to 1 Cup of beet juice.
In Saucepan put beet liquid, vinegar, sugar & salt. Bring to boil Stir and pour over Beets & Onions in jar..Refrigerate..
19: Gina,Fla (12:55:44) : Chicken Casserole Supreme
4 skinless, boneless chick breasts
1 can cr. of mushroom soup
3 T. olive oil
3 garlic cloves, pressed
salt and pepper to taste
16 oz. sour cream
1 c. chicken broth (Superior Touch)
1 c. sliced fresh mushrooms
1/2 large onion, chopped
8 oz. herb-seasoned stuffing mix
1/4 c. melted butter
10 oz. frozen broccoli spears, thawed and drained
Season chicken with salt and pepper. In a skillet, saute the chicken in the oil with the onions and mushrooms til browned. Add garlic and saute for 1 more min. Cube meat and add to a bowl with all the skillet contents, sour cream and soup. Blend well. Pour mixture into a 2-qt. casserole dish. Mix together stufing mix, butter and broth. Set aside. Lay broccoli on top of chicken in casserole, place stuffing evenly over and bake for 45 min. at 350. Serve with cranberry sauce and a salad and add a veggie to supper.
18: calliope,.NY (12:48:18) : CALLIOPE'S
CHILLED PEA, POTATO, LEEK, ZUCCHINI AND BUTTERMILK SOUP
ingredients;
Since you will be pureeing this soup, there is no need to worry about the size of the vegetables you cut. Serve it cold this time of year, and warm in the winter, if you like.
1-49 oz. can chicken stock plus 2-cups of water
2-large leeks, white and pale green part only
6-cloves garlic
6-medium boiling potatoes
1-large zucchini
2-3 ribs of celery
1-box frozen peas
3-cups buttermilk
herbs and spices, to your taste;
bay leaf...removed before pureeing!
thyme
parsley
basil
dill
mint
a couple dashes of cloves
Saute the leeks, garlic and celery in oil or butter with the bay leaf, salt and pepper for a few minutes. Add the stock, water and potatoes, bring to a boil and simmer gently for about 8 minutes or till potatoes are tender.
Add the zucchini, herbs and spice and simmer another 2 minutes. Add the peas and turn off heat. Allow to cool a bit and puree in batches till very smooth, with the buttermilk. Chill.
NOTE...for a "company" presentation, try drizzling the top with some roasted
red pepper puree and sprinkle with crisp cooked bacon or BACOS.
04-17 to 4-21-2000 - 12 Assorted Recipes
Burgundy/LA (10:07:31) : LEMON PORK CHOPS
1 can (12 ounces) frozen lemonade concentrate,
thawed--I use the Wal-Mart brand
2/3 cup soy sauce
1 tsp. seasoned salt
1 tsp. celery salt
2 garlic cloves, minced
6 pork chops, (1" thick)
In a plastic Zip-Loc bag, combine the first five ingredients;
mix well. Reserve 1/2 cup for basting and refrigerate. Add
pork chops to remaining marinade and turn to coat. Seal
bag and refrigerate overnight. Drain and discard marinade.
Grill on a George Foreman, Maverick Health, or whatever
type of electric grill that you have. Grill, basting the chops
occasionally, until juices run clear.
Wendy.IA (10:34:00) : Kalua Pork
1 5-6 pound pork butt roast
4 TBLS rock salt (that is not a misprint either)
4 TBLS liquid smoke
Place the roast in the crock pot. Sprinkle with the rock salt and liquid smoke. Cook on low for 13 hours or high for 9 hours. Shred and serve. This is a short cut version. The Hawaiian People usually bury the whole pork in the ground on top of coals to cook, wrapped in banana leaves.
We serve this with cabbage and onions that have been boiled.
Our wedding party begged for us to make this for them for the rehearsal dinner, so we are having a luau. Enjoy!!!
lisa,MI (11:54:03) : Asparagus Cream Soup
1 LB. asparagus
4 TBS. olive oil
3 shallots, minced
4 thyme sprigs
2 bay leaves
1/2 tsp. chopped flat leaf parsley
1 TBS. flour
3 cups chicken stock
1/3 cup heavy cream
pepper to taste
Cut asparagus into 1-inch pieces. Heat olive oil and saute shallot, thyme, parsley, and bay leaves. fold in asparagus and cook for 5 minutes. stir in flour and broth, cover and bring to a gentle boil. simmer for 20 minutes. Remove from heat, discard thyme and bay leaves. Puree the soup in a blender, return to heat, bring to a gentle boil, and whisk in cream. serve immediately
Mary.,Ma (10:24:55) : Tater Tot Pizza Pie
6 cups Ore-Ida Tater Tots
3/4 pound lean ground beef
3/4 cup chopped green pepper, divided
1/2 cup Ore-Ida Chopped Onions
1 jar (14 ounces) prepared pizza sauce OR 2 cups spaghetti sauce
1 can (4 ounces) sliced mushrooms, drained
1 package (3 ounces) sliced pepperoni, cut in half
1 cup shredded Colby-jack cheese, divided
1 can (2 1/4 ounces) sliced ripe olives, drained
Place 3 cups Tater Tots in a greased 10-in. pie plate. Bake at 450 degrees for 15 minutes. Meanwhile, in a large skillet, brown beef with 1/2 cup peppers and onions; drain. Stir in sauce, mushrooms and pepperoni; cook about 2 minutes or until hot.
Spoon over hot Tater Tots. Sprinkle with 3/4 cup cheese. Top with remaining Tater Tots, arranging in a circular fashion.
Bake an additional 15-20 minutes or until Tater Tots are crisp. Top with
remaining cheese, pepper and olives. Let stand 5 minutes before serving.
Burgundy/LA (10:04:47) : CARROT BREAD
3 c. flour
1 tsp. baking soda
3/4 tsp. salt
2 c. sugar
1 tsp. cinnamon
1 c. walnuts
3 eggs, beaten
1 c. vegetable oil
2 c. grated carrots
1 (8 oz.) crushed pineapple
2 tsp. vanilla
Combine flour, soda, salt, sugar and cinnamon.
Combine eggs and remaining ingredients separately.
Add to flour mixture.
Spoon batter into 2 greased and floured 8 1/2 x 4 1/2 x 3 inch loaf pans.
Bake at 350 degrees for 1 hour or until toothpick comes out clean.
Cool in pans 10 minutes; remove and let cool on wire racks.
Burgundy/LA (10:03:30) : MARINATED PORK CHOPS
3/4 cup vegetable oil
1/3 cup soy sauce
1/4 cup vinegar (I use apple cider vinegar)
2 T. Worcestershire sauce
1 T. lemon juice
1 T. prepared mustard
1 tsp. salt (I use seasoned)
1 tsp. pepper
1 tsp. parsley flakes (dried)
1 garlic clove, minced
6 pork chops (use center-cut with the bone--1 " thick)
Combine first 10 ingredients in a Zip-loc bag; add pork and turn to
coat. Seal bag; refrigerate overnight. Drain and discard marinade.
Grill, using your George Foreman, Maverick Health, or any other
type of grill until juices run clear. YIELD: 6 servings.
Burgundy/LA (09:58:00) : Tres Leches (3-Milk Cake)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
2 cups white sugar
5 eggs
1/2 teaspoon vanilla extract2 cups whole milk
1 (12 ounce) can evaporated milk
1 can (14 ounces) condensed milk
1 1/2 cups heavy cream
1 teaspoon vanilla extractPreheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
Sift flour and baking powder together and set aside.
Cream butter and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon vanilla extract, beat well.
Add the flour mixture to the butter mixture, 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
Combine the whole milk, evaporated milk, and condensed milk together. Pour over the top of the cooled cake.
Whip heavy cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake. Keep cake refrigerated. Makes 1 -9x13 inch cake
Lori.NY (09:06:54) : Red Beet Eggs
1 can (1pound) small whole beets
(do not drain)
1 cup cider vinegar
1/3 cup sugar
3/4 tsp. salt
1/4 cup water(about)
8 hard-cooked eggs, shelled
1. Empty beets and their liquid
into a small saucepan; add vinegar,
sugar and salt and heat just until
sugar dissolves.
2.Place eggs in a medium-size bowl
(or in a 1/2 gallon preserving jar
which is the way Mrs. Rohrer does
it), pour in beet mixture and add
just enough water so that liquid
covers eggs. Cover and marinate 2
to 3 days, stirring (or inverting
jar gently) now and then so that
eggs redden evenly.
3.Serve beets along with eggs.
Cover and marinate in refrigerator
2 to 3 days before serving,
stirring now and then or inverting
jar of eggs and beets gently a few
times, so that all eggs redden
evenly.
3. Serve beets along with eggs.
Lori.NY (09:06:10) : Pickled Eggs
12-16 hard boiled eggs, shells removed
2 c. white vinegar
2 T. sugar
1 t. salt
1 T. mixed pickling spices
1-3 med. onions, cut into rings
1 whole clove garlic
Arrange whole eggs and onion rings in alternating layers in a large glass jar
with tight-fitting lid. A whole clove of garlic may be dropped into the jar.
Vinegar is measured into saucepan; add salt, sugar and pickling spices.
Mixture is simmered 10 minutes after reaching boiling point. Hot pickling
mixture is poured into jar to completely cover egg and onion rings. Seal jar.
Eggs are allowed to set for 2 days before eating. Needs no refrigeration.
Lori.NY (08:45:12) : Pickled Beets
2 Cans (1lb size) Whole or sliced Beets
1 Cup Vinegar
1/2 Cup Sugar
1 tsp salt
Sliced Onions
Drain Beets, Reserve liquid from Beets.
Place drained beets in a 1 1/2 qt jar..( I use large Ragu jar)
Measure liquid to 1 Cup of beet juice.
In Saucepan put beet liquid, vinegar, sugar & salt. Bring to boil Stir and pour over Beets & Onions in jar..Refrigerate..
19: Gina,Fla (12:55:44) : Chicken Casserole Supreme
4 skinless, boneless chick breasts
1 can cr. of mushroom soup
3 T. olive oil
3 garlic cloves, pressed
salt and pepper to taste
16 oz. sour cream
1 c. chicken broth (Superior Touch)
1 c. sliced fresh mushrooms
1/2 large onion, chopped
8 oz. herb-seasoned stuffing mix
1/4 c. melted butter
10 oz. frozen broccoli spears, thawed and drained
Season chicken with salt and pepper. In a skillet, saute the chicken in the oil with the onions and mushrooms til browned. Add garlic and saute for 1 more min. Cube meat and add to a bowl with all the skillet contents, sour cream and soup. Blend well. Pour mixture into a 2-qt. casserole dish. Mix together stufing mix, butter and broth. Set aside. Lay broccoli on top of chicken in casserole, place stuffing evenly over and bake for 45 min. at 350. Serve with cranberry sauce and a salad and add a veggie to supper.
18: calliope,.NY (12:48:18) : CALLIOPE'S
CHILLED PEA, POTATO, LEEK, ZUCCHINI AND BUTTERMILK SOUP
ingredients;
Since you will be pureeing this soup, there is no need to worry about the size of the vegetables you cut. Serve it cold this time of year, and warm in the winter, if you like.
1-49 oz. can chicken stock plus 2-cups of water
2-large leeks, white and pale green part only
6-cloves garlic
6-medium boiling potatoes
1-large zucchini
2-3 ribs of celery
1-box frozen peas
3-cups buttermilk
herbs and spices, to your taste;
bay leaf...removed before pureeing!
thyme
parsley
basil
dill
mint
a couple dashes of cloves
Saute the leeks, garlic and celery in oil or butter with the bay leaf, salt and pepper for a few minutes. Add the stock, water and potatoes, bring to a boil and simmer gently for about 8 minutes or till potatoes are tender.
Add the zucchini, herbs and spice and simmer another 2 minutes. Add the peas and turn off heat. Allow to cool a bit and puree in batches till very smooth, with the buttermilk. Chill.
NOTE...for a "company" presentation, try drizzling the top with some roasted
red pepper puree and sprinkle with crisp cooked bacon or BACOS.
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