Recipes

[moreluck]

Easy Cabbage Rolls

| Ready In: 30-60 minutes

Ingredients:
12 cabbage leaves
1 pound ground beef
salt and pepper
1/2 onion, diced
1 cup instant rice
2 cans tomato soup
10 ounces water

Directions:
Quick boil cabbage leaves while browning ground beef seasoned with salt, pepper and onion. Drain fat from meat and add rice, half the tomato soup and half the water.

Spoon meat mixture into cabbage leaves. Roll and place seam side down in a 9" x 13" casserole. Mix the remaining tomato soup and water. Pour over the top.

Bake at 350 degrees friend for about 30 minutes or until rice is done.

 

[moreluck]

Al's Diner Buttermilk Pancakes

Serves/Makes: 10

Ingredients:

***Dry Mix***
3 cups white flour
2 teaspoons sugar
1 teaspoon salt
1 tablespoon baking powder
1 tablespoon baking soda

***Wet Mix***
2 eggs
1 quart buttermilk
4 tablespoons melted margarine

Directions:
Mix dry ingredients, set aside.

Beat eggs with buttermilk.

Add dry mix to wet mix then add melted margarine.
Cook on heated griddle

 

[moreluck]

Cabbage Beef Soup
Recipe by shappell


PREP TIME: 10 mins TOTAL TIME: 1 hr 20 mins
SERVES: 12
About This Recipe
"yum - good for freezing"


Ingredients

• 1 lb lean ground beef ( 90% lean)
• 1/2 teaspoon garlic salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 celery ribs, chopped
• 1 (16 ounce) cans kidney beans, rinsed and drained
• 1/2 medium head cabbage, chopped
• 1 (28 ounce) cans diced tomatoes, undrained
• 3 1/2 cups water
• 4 teaspoons beef bouillon granules

Directions

1. Cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients.
2. Bring to a boil. Reduce heat; cover and simmer for 1 hour.Yield: 12 servings (3 quarts

 

[moreluck]

Bush's Chicken Tortilla Soup

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 8

Ingredients

• 2 cans (16 ounces) BUSH'S® Pinto Beans
• 2 pounds chicken, cooked and shredded
• 1 can (15 ounces) whole tomatoes, mashed and undrained
• 1 can (10 ounces) enchilada sauce
• 1 medium onion, chopped
• 1 can (4 ounces) green chilies, diced
• 2 cloves garlic, chopped
• 8 cups chicken broth
• 1 package (1.25 ounces) original taco seasoning
• 1 package (10 ounces) frozen corn
• 2 tablespoon fresh cilantro, chopped
• tortilla chips

Directions

1. Combine all ingredients except cilantro and tortilla chips in a large 5 qt. stock pot.
2. Bring to a boil. Reduce heat to medium-low and simmer for 30 minutes or until onions are translucent and flavors blended.
3. Serve with cilantro and tortilla chips.

 

[moreluck]

Cream Cheese Marshmallow Fruit Dip

About This Recipe
"This is a great snack to make when you're expecting a crowd! It's super quick to make and feeds a lot of people. So grab some fruit, set out some pretty serving dishes, and get partying!"


Ingredients

• 1 1/2 cups marshmallow cream
• 1 1/2 cups low-fat cream cheese ( you can use full-fat if you want)
• 2 -3 drops red food coloring (optional)

Directions

1. Combine cream cheese and marshmallow cream.
2. Mix with spoon or electric mixer until no clumps remain.
3. If you want your dip to be pink, add red food coloring and stir until completely mixed inches.
4. Serve immediately with fruit or refrigerate for up to a week.

 

[moreluck]

Spaghetti Aglio e Olio

Recipe By:Chef John
"No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly."

Ingredients

• 1 pound uncooked spaghetti
• 6 cloves garlic, thinly sliced
• 1/2 cup olive oil
• 1/4 teaspoon red pepper flakes, or to taste

• salt and freshly ground black pepper to taste
• 1/4 cup chopped fresh Italian parsley
• 1 cup finely grated Parmigiano-Reggiano cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
2. Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
3. Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
4. Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

 

[moreluck]

Good breakfast idea!!

 

[Jkloc420]

can you make pecan pie

 

[IVE GOTTA PACKAGE 4U]

can you make pecan pie

No I can't

 

[Jkloc420]

No I can't

dont follow me

 

[Jkloc420]

No I can't

ill follow you like a supervisor

 

[moreluck]

can you make pecan pie

anyone can make pecan pie!!

 

[moreluck]

Pecan Pie

Recipe By:Linda Seay
"This is a wonderfully rich, Southern pie recipe that is the best I've tried!"
Ingredients

• 1 3/4 cups white sugar
• 1/4 cup dark corn syrup
• 1/4 cup butter
• 1 tablespoon cold water
• 2 teaspoons cornstarch

• 3 eggs
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/4 cups chopped pecans
• 1 (9 inch) unbaked pie shell

Directions

1. Preheat oven to 350 degrees friend (175 degrees C).
2. In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
3. In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
4. Bake in preheated oven for 45 to 50 minutes, or until filling is set.

 

[Jkloc420]

anyone can make pecan pie!!

not @Gumby

 

[IVE GOTTA PACKAGE 4U]

not @Gumby

I don't bake.

 

[moreluck]

Emeril's Chicken Fried Steak

Serves/Makes: 4 | Ready In: < 30 minutes

Ingredients:

1 cup vegetable oil
1 pound round steak, cut into 4 ounce pieces
salt
freshly ground black pepper
1 egg, beaten
3 tablespoons milk, PLUS
3 cups milk
1 1/2 cup all-purpose flour, PLUS
3 tablespoons all-purpose flour

Directions:
Heat the oil to 360 degrees friend in a large, heavy skillet.

Pound the round steak to tenderize it. Season with salt and pepper.

Beat the egg with the first measure of milk.

Place first measure of flour in a shallow plate and season with salt and pepper.

Dredge each piece of steak in the flour, shaking off any excess. Dip the meat in the egg wash and let any excess drip off then dredge again in the seasoned flour.

Fry the steaks in the hot oil until golden brown on each side, about 3-4 minutes. Remove and drain well on paper toweling.

Pour off all but 1/4 cup of the oil in the pan. Over medium heat, stir in the second measure of flour and cook, stirring, for 3-4 minutes.

Add the remaining milk 1/2 cup at a time, whisking constantly. Bring the milk to a boil then reduce the heat to medium low for 8-10 minutes, stirring frequently, until thick. Season to taste with salt and pepper or Old Bay seasoning.

Serve the chicken fried steak with the cream gravy.

Recipe Source: Adapted from Emeril Lagasse

 

[moreluck]

Idaho-Iowa Corn and Potato Chowder


Ingredients

• 3 slices bacon, diced
• 1 lb chicken
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 4 cups whole kernel corn
• 4 cups chicken broth
• 2 cups cubed potatoes
• salt ( to taste)
• 1 cup whipping cream
• 2 tablespoons chopped parsley
• pepper, to taste

Page 2 of 2Idaho-Iowa Corn and Potato Chowder (cont.)
Directions

1. Brown the bacon in a heavy saucepan.
2. Remove the bacon to a paper towel and drain the saucepan, reserving 2 tablespoons drippings.
3. Cut the chicken into cubes.
4. Add the chicken, onion, and celery to the drippings in the saucepan.
5. Cook for 10 to 15 minutes or until the chicken and vegetables are tender, stirring constantly.
6. Combine 2 cups of the corn and 1 cup of the chicken broth in a blender container and process until smooth.
7. Add the pureed corn, the remaining broth, the remaining corn, potatoes, and salt to the chicken mixture.
8. Bring to a boil and reduce the heat. Simmer for 30 minutes or until the potatoes are tender.
9. Stir in the cream and parsley and simmer for 5 minutes.
10. Add the bacon, salt, and pepper. Ladle into soup bowls.

 

[moreluck]

Cabbage and Noodles (Haluski)
Serves/Makes: 6 | Ready In: < 30 minutes

Ingredients:
1 head cabbage chopped into strips about 2"x1" wide
2 medium onions coarsely chopped
1 1/2 cup real butter, may need more
1 package cooked medium egg noodles
salt and pepper to taste

Directions:
Saute the chopped onions in a very large skillet using 1 cup of the butter.

Add cabbage and more butter and saute until the onion and cabbage are soft. Add the noodles and more butter if needed, mix together well making sure the butter has evenly coated everything. Season with salt and pepper to taste.

I like my cabbage sautéed a little more with some 'brown' in it.

 

[moreluck]

"Kfc coleslaw recipe"

Ingredients

• 1/2 cup mayonnaise
• 1/3 cup sugar
• 1/4 cup milk
• 1/4 cup buttermilk
• 2 1/2 tablespoons lemon juice
• 1 1/2 tablespoons white vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 8 cups finely chopped cabbage ( approx. 1 head)
• 1/4 cup shredded carrot ( 1 medium carrot)
• 2 tablespoons minced onions

Directions

1. Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice).
2. Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth.

Directions

1. Add cabbage, carrots, and onions. Mix well.
2. Cover and refrigerate for at least 2 hours, if you let it sit over night it’s even better.

 

[moreluck]

I made this tonight and the sauce was excellent.

Quick and Easy Roasted Red Pepper Pasta (Pioneer Woman)
Ingredients

• 12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.)
• 2 Tablespoons Butter
• 2 Tbls. olive oil
• 1/2 whole Large Onion, Finely Diced
• 3 cloves Garlic, Minced
• 1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
• 1 cup Vegetable Or Chicken Broth
• 1/2 teaspoon Salt, More To Taste
• Freshly Ground Black Pepper
• 1/2 cup Heavy Cream (more To Taste)
• Finely Minced Parsley
• Chopped Fresh Basil (if You Have It!)

Preparation
Cook pasta in salted water according to package directions.

Melt 2 tablespoons butter in a large skillet over medium-high heat with olive oil. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.

Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)

. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Add parsley and basil. Taste and adjust seasonings if you need to.

Drain the pasta and top with some sauce. Add Parmesan , then stir it together to coat the pasta.