6-8 Apples
6 Oranges
1 lb Grapes
3-4 Cans Fruit Cocktail (You can use generic, it is every bit as good!)
1 Cup sugar
6 egg yolks
Peel fruit and chop into small pieces. Cut oranges over apples so that the juice from the oranges will stop the apples from turning dark. Pour fruit cocktail over fruit.
Drain juice from fruit into saucepan.
Add 1 cup sugar and 6 egg yolks. Blend well.
Cook approximately 15 minutes over medium heat stirring occasionally until slightly thickened. Cool. Pour over fruit.
Cover and refrigerate. Will keep in frig for a week. Make at least 24 hours ahead so that flavors can marry. Optional: Coconut and pecans. Bananas can be added but they turn dark quick and the fruit salad will not last as long in refrigerator.
Showing posts with label side. Show all posts
Showing posts with label side. Show all posts
Tuesday, October 22, 2013
Hot Crab Dip
1 (8 oz.) pkg cream cheese, softened
8 oz. imitation flake-style crab meat (run fingers through it to break it up a bit and to flake it up)
2 T. chopped onion
1 T. Worcestershire sauce
1 T. milk
1 1/2 t. horseradish sauce
1/2 c. grated cheddar cheese
1/4 t. salt
1/4 t. pepper
sliced almonds
Combine all but cheddar and almonds. Spread in an 8x8-inch pan. Sprinkle with cheddar and almonds. Bake at 375 F for 15 minutes. Serve with crackers.
Can double the recipe and bake in a 13x9x2-inch pan.
8 oz. imitation flake-style crab meat (run fingers through it to break it up a bit and to flake it up)
2 T. chopped onion
1 T. Worcestershire sauce
1 T. milk
1 1/2 t. horseradish sauce
1/2 c. grated cheddar cheese
1/4 t. salt
1/4 t. pepper
sliced almonds
Combine all but cheddar and almonds. Spread in an 8x8-inch pan. Sprinkle with cheddar and almonds. Bake at 375 F for 15 minutes. Serve with crackers.
Can double the recipe and bake in a 13x9x2-inch pan.
Baked beans
1/4 lb bacon, cut up
1 small onion, diced
1 jar of Great Northern Beans (I have a hard time finding a jar of
them, so as long as you have about 24 oz of beans, you're fine)
1 jar (large brown glass jar) of B & M beans - original
1 can canellini beans or butter beans
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup ketchup
1/2 tsp mustard (yellow, not dry mustard)
2 Tbsp molasses
Brown bacon and onion. Mix all ingredients and put in a casserole dish. Heat uncovered for 1 hour or more (as desired), at 350 degrees.
Can be made ahead of time.
Note: I usually mix it all into a crockpot and cook on low heat for 5 to 6 hours, until thick, so that I don't have to have the oven on.
1 small onion, diced
1 jar of Great Northern Beans (I have a hard time finding a jar of
them, so as long as you have about 24 oz of beans, you're fine)
1 jar (large brown glass jar) of B & M beans - original
1 can canellini beans or butter beans
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup ketchup
1/2 tsp mustard (yellow, not dry mustard)
2 Tbsp molasses
Brown bacon and onion. Mix all ingredients and put in a casserole dish. Heat uncovered for 1 hour or more (as desired), at 350 degrees.
Can be made ahead of time.
Note: I usually mix it all into a crockpot and cook on low heat for 5 to 6 hours, until thick, so that I don't have to have the oven on.
Cornbread Dressing
Cook a 9x13 pan of yellow cornbread. Crumble it into a large bowl, add 2 cups bread crumbs. Put in 3 eggs, chopped celery, 1 chopped apple, chopped onions. Moisten with chicken broth. Season with sage, salt, pepper, and garlic. Add 1/2 to 1 cup of sugar. Bake at 350 degrees until firm and light brown.
You adjust ingredients to your tastes. And double, triple, quadruple, whatever!!
Use vegetable broth to make this a meatless side.
You adjust ingredients to your tastes. And double, triple, quadruple, whatever!!
Use vegetable broth to make this a meatless side.
Roasted Brussels Sprouts with Bacon & Balsamic Vinegar
1lb brussel sprouts washed, trimmed and halved
2oz bacon minced (you could also use pancetta)
2 cloves garlic minced
1TBS extra virgin olive oil
1/4 C balsamic vinegar
salt to taste
Toss together brussel sprouts, bacon, garlic, olive oil and salt in a single layer in a roasting pan and roast at 450 degrees in the upper third of the oven for 20 minutes. Add the balsamic vinegar and stir well scraping up any browned bits from the bottom and return to the oven for another 10-15 minutes until vinegar is reduced and the brussel sprouts are tender and starting to brown.
2oz bacon minced (you could also use pancetta)
2 cloves garlic minced
1TBS extra virgin olive oil
1/4 C balsamic vinegar
salt to taste
Toss together brussel sprouts, bacon, garlic, olive oil and salt in a single layer in a roasting pan and roast at 450 degrees in the upper third of the oven for 20 minutes. Add the balsamic vinegar and stir well scraping up any browned bits from the bottom and return to the oven for another 10-15 minutes until vinegar is reduced and the brussel sprouts are tender and starting to brown.
Sunday, October 13, 2013
Hot bacon dip
8-12 oz. cream cheese
1 cup mayo
1 cup swiss cheese, shredded (I subbed sharp cheddar but it made a lot of oil when heated that had to be drained off)
4 green onions, chopped
Bacon, cooked & drained & chopped
Process all ingredients in a food processor. Bake at 350 for 25-30 minutes or until melty. Drain oil if any separation occurs.
Serve with crackers, chips, bread, or cut veggies.
1 cup mayo
1 cup swiss cheese, shredded (I subbed sharp cheddar but it made a lot of oil when heated that had to be drained off)
4 green onions, chopped
Bacon, cooked & drained & chopped
Process all ingredients in a food processor. Bake at 350 for 25-30 minutes or until melty. Drain oil if any separation occurs.
Serve with crackers, chips, bread, or cut veggies.
Pumpkin spice muddy buddies
1 box chex rice cereal
1 1/2 bags hershey's pumpkin spice kisses
2 c powdered sugar
Unwrap pumpkin Hershey kisses and place in a medium size bowl.Pour Chex mix into large bowl and set aside.
Over a double boiler, or in the microwave at 50% power, slowly melt the pumpkin Hershey kisses so as not to scorch.
Once completely melted, pour melted pumpkin Hershey kisses over Chex mix and stir to coat.
Pour mix into Ziploc bag, add 1 1/2 to 2 cups of powdered sugar and shake to cover.
1 1/2 bags hershey's pumpkin spice kisses
2 c powdered sugar
Unwrap pumpkin Hershey kisses and place in a medium size bowl.Pour Chex mix into large bowl and set aside.
Over a double boiler, or in the microwave at 50% power, slowly melt the pumpkin Hershey kisses so as not to scorch.
Once completely melted, pour melted pumpkin Hershey kisses over Chex mix and stir to coat.
Pour mix into Ziploc bag, add 1 1/2 to 2 cups of powdered sugar and shake to cover.
Friday, October 11, 2013
Spanish Rice
Spanish Rice
2TB olive oil
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long grain white rice
3 cups chicken stock
1 heaping tablespoon of tomato paste or 2 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1tsp salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Method.
1. In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2. In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth, Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 min.
2TB olive oil
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long grain white rice
3 cups chicken stock
1 heaping tablespoon of tomato paste or 2 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1tsp salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Method.
1. In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2. In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth, Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 min.
Fiesta Rice Medly
1Tb vegetable oil
1 small green bell pepper, chopped
1 small onion, chopped
1 10oz pkg frozen corn, thawed
1 cup salsa
1 cup chicken broth
1 1/2 cups instant rice
1/4 cup shredded cheddar cheese
1. Heat oil in a large pot over medium heat. Add chopped bell pepper and onion. Cook until tender but not browned, about 5 min.
2. Add corn, salsa and chicken broth to pot. Bring to a boil over med heat; about 2 min. Remove from heat.
3. Stir rice into pot; cover. Let stand 5 min.
4. Add cheddar to pot. Fluff rice and cheese with a fork.
*Notes: This freezes amazingly well. I also vary what I put in it, sometimes I add peas and carrots etc. I never thaw my corn or the onion I use, it's frozen as well. And the cheese makes a huge difference in the taste so it's essential!!!
1 small green bell pepper, chopped
1 small onion, chopped
1 10oz pkg frozen corn, thawed
1 cup salsa
1 cup chicken broth
1 1/2 cups instant rice
1/4 cup shredded cheddar cheese
1. Heat oil in a large pot over medium heat. Add chopped bell pepper and onion. Cook until tender but not browned, about 5 min.
2. Add corn, salsa and chicken broth to pot. Bring to a boil over med heat; about 2 min. Remove from heat.
3. Stir rice into pot; cover. Let stand 5 min.
4. Add cheddar to pot. Fluff rice and cheese with a fork.
*Notes: This freezes amazingly well. I also vary what I put in it, sometimes I add peas and carrots etc. I never thaw my corn or the onion I use, it's frozen as well. And the cheese makes a huge difference in the taste so it's essential!!!
Potato Salad
15 new red potatoes
1 packet Good Seasons Italian dressing, prepared
1 rib celery, chopped,
2 green onions, chopped
3/4 c mayonnaise
1/3 cup sour cream
Pinch salt
Boil potatoes; drain. Soak (covered) in 1/2 bottle of Good Seasons Italian dressing about 1 hour. Mix in remaining ingredients. Serve immediately (or refrigerate if desired).
1 packet Good Seasons Italian dressing, prepared
1 rib celery, chopped,
2 green onions, chopped
3/4 c mayonnaise
1/3 cup sour cream
Pinch salt
Boil potatoes; drain. Soak (covered) in 1/2 bottle of Good Seasons Italian dressing about 1 hour. Mix in remaining ingredients. Serve immediately (or refrigerate if desired).
Fried Rice (two recipes)
I do it one of two ways:
1) Cook rice (I use brown rice and make enough for six servings for my family). Heat a large skillet or wok on medium-high heat and add some oil (I use coconut oil or vegetable oil). Toss in diced carrot (I use one large carrot); cook for a few minutes, tossing occasionally. Add frozen peas (maybe 1/2 of a small bag). Stir in cooked rice. Make a hole in the center of the skillet by pushing all the rice and veggies to the edge and add 1-2 slightly scrambled eggs. Stir constantly as the eggs cook. Once the eggs are more solid than runny, stir all the food together, making sure the egg breaks up into smaller pieces rather than large chunks. Season with soy sauce.
2) Fry bacon, reserving a tablespoon or two of the drippings. Crumble into small pieces. add cooked rice to a skillet. Stir in bacon. Season with soy sauce.
1) Cook rice (I use brown rice and make enough for six servings for my family). Heat a large skillet or wok on medium-high heat and add some oil (I use coconut oil or vegetable oil). Toss in diced carrot (I use one large carrot); cook for a few minutes, tossing occasionally. Add frozen peas (maybe 1/2 of a small bag). Stir in cooked rice. Make a hole in the center of the skillet by pushing all the rice and veggies to the edge and add 1-2 slightly scrambled eggs. Stir constantly as the eggs cook. Once the eggs are more solid than runny, stir all the food together, making sure the egg breaks up into smaller pieces rather than large chunks. Season with soy sauce.
2) Fry bacon, reserving a tablespoon or two of the drippings. Crumble into small pieces. add cooked rice to a skillet. Stir in bacon. Season with soy sauce.
Oriental Cole Slaw
Ingredients: Better if made the night before and stored, then mixed about 10-15 minutes before serving.
1 medium to large cabbage
2 bunches of green onions
2 packages of Ramen (Oriental Flavor) dry noodles
4 teaspoons of butter or margarine (a little more if needed)
1/2 cup of sesame seeds (get these at Oriental Market they’re much cheaper)
1/2 cup of sliced or slivered almonds
1/2 cup of vegetable oil
1/2 cup of granulated sugar
1 tablespoon of Soy Sauce
6 tablespoons of White Wine Vinegar
Core and cut cabbage in fourths or sixths, then thinly shred. Slice onions including the stems. Mix cabbage and onions together and store in tightly covered large bowl.
Crunch up and open noodle packages setting aside seasoning packets. In skillet, brown noodles, sesame seeds and almonds in 4 teaspoons of butter/margarine on medium to high heat until golden brown. Set aside until cooled and then store in tightly covered container.
Mix oil, sugar, vinegar, soy sauce and seasoning packages in sauce pan over medium heat, stirring until hot and well blended. Do not let it come to a boil. When finished, let this cool and store in refrigerator. I try to use an old glass jar for this, so you can store and then shake it to blend before pouring on cabbage mixture.
Mix everything together about 1/2 hour before serving.
1 medium to large cabbage
2 bunches of green onions
2 packages of Ramen (Oriental Flavor) dry noodles
4 teaspoons of butter or margarine (a little more if needed)
1/2 cup of sesame seeds (get these at Oriental Market they’re much cheaper)
1/2 cup of sliced or slivered almonds
1/2 cup of vegetable oil
1/2 cup of granulated sugar
1 tablespoon of Soy Sauce
6 tablespoons of White Wine Vinegar
Core and cut cabbage in fourths or sixths, then thinly shred. Slice onions including the stems. Mix cabbage and onions together and store in tightly covered large bowl.
Crunch up and open noodle packages setting aside seasoning packets. In skillet, brown noodles, sesame seeds and almonds in 4 teaspoons of butter/margarine on medium to high heat until golden brown. Set aside until cooled and then store in tightly covered container.
Mix oil, sugar, vinegar, soy sauce and seasoning packages in sauce pan over medium heat, stirring until hot and well blended. Do not let it come to a boil. When finished, let this cool and store in refrigerator. I try to use an old glass jar for this, so you can store and then shake it to blend before pouring on cabbage mixture.
Mix everything together about 1/2 hour before serving.
Skillet Roasted Potatoes
1 1/2 lb. Red Bliss potatoes, small or medium, scrubbed and unpeeled
2 tbsp. olive oil
3/4 tsp. kosher salt (or sea salt)
1/4 tsp. ground black pepper
If using small potatoes (1 1/2- to 2-inch diameter), halve each potato. If using medium potatoes (2- to 3-inch diameter), quarter each potato to create 3/4- to 1-inch chunks. Rinse potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry.
Heat oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmering. Add potatoes cut side down in single layer; cook, without stirring, until golden brown (oil should sizzle but not smoke), 5 to 7 minutes. Using tongs, turn potatoes skin side down if using halved small potatoes or second cut side down if using quartered medium potatoes; cook, without stirring, until deep golden brown, 5 to 6 minutes longer. Stir potatoes, then redistribute in single layer. Reduce heat to medium-low, cover, and cook until potatoes are tender (paring knife can be inserted into potatoes with no resistance), 6 to 9 minutes.
When potatoes are tender, sprinkle with salt and pepper and toss or stir gently to combine; serve immediately.
2 tbsp. olive oil
3/4 tsp. kosher salt (or sea salt)
1/4 tsp. ground black pepper
If using small potatoes (1 1/2- to 2-inch diameter), halve each potato. If using medium potatoes (2- to 3-inch diameter), quarter each potato to create 3/4- to 1-inch chunks. Rinse potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry.
Heat oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmering. Add potatoes cut side down in single layer; cook, without stirring, until golden brown (oil should sizzle but not smoke), 5 to 7 minutes. Using tongs, turn potatoes skin side down if using halved small potatoes or second cut side down if using quartered medium potatoes; cook, without stirring, until deep golden brown, 5 to 6 minutes longer. Stir potatoes, then redistribute in single layer. Reduce heat to medium-low, cover, and cook until potatoes are tender (paring knife can be inserted into potatoes with no resistance), 6 to 9 minutes.
When potatoes are tender, sprinkle with salt and pepper and toss or stir gently to combine; serve immediately.
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