| |
| Festive Green Beans |
| Servings: |
6 |
| Submitted By: |
ol-blue |
| Submitted: |
11/16/2007 |
Ingredients
The cranberries add such a great flavor and color to these green beans, great for any Thanksgiving meal. I'm sure this would be good with fresh green beans and with some slivered almonds.
Enjoy! Debbie
Festive Green Beans
1 bag(s) (16 ounces) FROZEN FRENCH STYLE GREEN BEANS; Thawed.
3 tablespoon(s) BUTTER
1 cup(s) CRANBERRIES; Dried, Or To Taste.
1 tablespoon(s) GARLIC; Minced.
1 teaspoon(s) MARJORAM
SALT; To Taste.
BLACK PEPPER; To Taste.
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Directions
Melt butter along with the garlic in a skillet.
Add marjoram, green beans and cranberries.
Stir-fry beans until heated through about 5 minutes.
Season beans with salt and pepper to taste.
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Photo of this recipe can be seen at www.ol-blue.com
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| Yummy Sweet And Sour Pork |
| Servings: |
4 |
| Submitted By: |
ol-blue |
| Submitted: |
11/14/2007 |
Ingredients
This is easy to prepare and tastes so good. Great for any camping trip that you want something to toss together quickly and pretty much forget about.
Enjoy! Debbie
Yummy Sweet And Sour Pork
2 pound(s) PORK; Cut Into Cubes.
1 teaspoon(s) SALT
1/8 teaspoon(s) BLACK PEPPER
1/3 cup(s) FLOUR
2 tablespoon(s) OIL
3/4 cup(s) WATER
1/3 cup VINEGAR
2 tablespoon(s) SOY SAUCE
1 cup(s) APRICOT - PINEAPPLE PRESERVES
GREEN BELL PEPPER; Cut Into Strips, To Taste.
ONION; Cut Up, To Taste.
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Directions
Add flour, salt and pepper to a plastic bag.
Add cut up pork and toss pork in flour to coat.
In a skillet heat up oil, brown pork in the oil until pork is light brown.
Carefully add water, vinegar and soy sauce, cover pan and simmer for 35 minutes.
Add preserves, onions and green pepper.
Cover skillet and continue cooking for 10 minutes or until onions and pepper are tender crisp.
Serve on hot cooked rice.
Yield: 4 servings
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Photo of this recipe can be seen at www.ol-blue.com
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| |
| Easy Cherry Coconut Crisp |
| Servings: |
4 to 5 |
| Submitted By: |
ol-blue |
| Submitted: |
11/13/2007 |
Ingredients
I make this all the time and this one time I picked up a can of No Sugar added can Cherry Filling by mistake and it turned out really good. It has 60% fewer calories then regular Cherry Filling. I like to double this recipe and make this in my Dutch oven out camping.
Enjoy! Debbie
Easy Cherry Coconut Crisp
|
Directions
FILLING
1 can(s) (20 ounce) CHERRY PIE FILLING; See My Comment.
1/2 teaspoon(s) ALMOND EXTRACT
TOPPING
1/2 cup(s) FLOUR
1/2 cup(s) BROWN SUGAR; Light Or Dark, Packed.
1 teaspoon(s) CINNAMON
3 tablespoon(s) MARGARINE; Cold.
1/3 cup(s) COCONUT; Flaked.
_____
Pour pie filling into a greased 8 or 9 inch pie plate.
Stir in almond extract.
In a bowl, add flour, sugar and cinnamon and mix well.
Add margarine and blend with pastry blender or fork until small crumbs appear.
Stir in coconut.
Sprinkle mixture over pie filling.
Bake at 350 degrees for 25 minutes or until brown on top and filling is bubbly.
Served with Vanilla Ice Cream or Cool Whip if desired.
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Photo of this recipe can seen at www.ol-blue.com
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| |
| Zesty Garlic Parmesan Bread |
| Servings: |
|
| Submitted By: |
ol-blue |
| Submitted: |
11/11/2007 |
Ingredients
This is a great butter to make up ahead of time and store in the refrigerator for when you want it. I have kept mine in the refrigerator for over a week. Bring to room temperature before using.
Enjoy! Debbie
Zesty Garlic Parmesan Bread
1 cup(s) BUTTER; Softened.
1 tablespoon(s) GARLIC; Ran Through A Garlic Press.
3 tablespoon(s) ZESTY ITALIAN SALAD DRESSING; Bottled.
2 tablespoon(s) MAYONNAISE
1/2 cup(s) PARMESAN CHEESE; From A Can.
1/2 teaspoon(s) BASIL; Dry.
1 teaspoon(s) PARSLEY; Dried.
1/8 teaspoon(s) RED PEPPER FLAKES; Crushed.
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|
Directions
In a mixing bowl blend all of ingredients together until mixed well.
Cut a loaf of French bread lengthwise in two.
Spread mixture on both sides of bread.
Place under broiler until bread is golden brown.
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Photo of recipe can be seen at www.ol-blue.com
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| |
| Creamy Cheesy Mexican Chicken Casserole |
| Servings: |
6 |
| Submitted By: |
ol-blue |
| Submitted: |
11/10/2007 |
Ingredients
It's not necessary to use the habanero pepper. It's great with out it also.
Enjoy! Debbie
Creamy Cheesy Mexican Chicken Casserole
4 CHICKEN BREASTS; Boneless Skinless.
1 can(s) (10 3/4 ounce) CREAM OF CHICKEN SOUP
1 can(s) (10 ounce) ROTEL DICED TOMATOES AND GREEN CHILIES
1 clove(s) (large) GARLIC; Minced.
1/2 ONION; Chopped.
1 tablespoon(s) BUTTER OR MARGARINE
1/2 GREEN BELL PEPPER; Chopped.
1 HABANERO PEPPER; Finely Chopped, Optional.
8 ounce(s) VELVEETA CHEESE; Cut Into Small Cubes.
8 ounce(s) SPAGHETTI; Cooked And Drained.
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Directions
Cut up chicken into bite size pieces.
In a large skillet melt butter or margarine.
Add cubed up chicken, garlic, onion, green bell peppers.
Cook over medium-high heat until chicken is no longer pink and no liquid is left in skillet.
Stir in soup, Rotel Tomatoes and finely chopped habanero pepper.
Reduce heat and cook until the cheese melts, stirring constantly.
Place the cooked spaghetti in a greased 2 quart casserole dish.
Pour the cheese/chicken mixture over top spaghetti.
Bake at 350 degrees for 30 minutes or until heated through.
Serves 6.
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Photo of this recipe can be seen at www.ol-blue.com
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| |
| Grilled Chicken Breast with Bacon |
| Servings: |
4 to 6 |
| Submitted By: |
ol-blue |
| Submitted: |
11/7/2007 |
Ingredients
The peach sauce along with the smokey flavor of the bacon gives this chicken such a great flavor. Make sure you let the peach sauce caramelize some when grilling the chicken on the BBQ for an added flavor.
Enjoy! Debbie
Grilled Chicken Breast With Bacon
4 to 6 CHICKEN BREASTS; Boneless Skinless.
1/4 cup(s) KETCHUP
1/3 cup(s) PEACH PRESERVES
1/4 cup(s) BROWN SUGAR
1 tablespoon(s) WORCESTERSHIRE SAUCE
1/2 teaspoon(s) GARLIC; Minced.
4 to 6 slice(s) BACON; One For Each Breasts.
4 to 6 TOOTHPICKS; Soaked In Water For 10 Minutes.
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Directions
In a small bowl mix together ketchup, peach preserves, brown sugar, Worcestershire sauce and garlic together.
Wrap each breast with a slice of bacon, using toothpicks to hold bacon.
Place chicken on an oiled grill over medium heat, cooking chicken until chicken is almost done.
Coat chicken with peach sauce mixture; grill about 5 minutes or until sauce has caramelized; turn chicken over and apply more sauce and continue cooking for another 5 minutes or until sauce has caramelized on the chicken.
Remove toothpicks before eating.
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Photo of this recipe can be seen at www.ol-blue.com
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| |
| Pumpkin Streusel Bundt Cake |
| Servings: |
|
| Submitted By: |
ol-blue |
| Submitted: |
11/5/2007 |
Ingredients
A streusel filled cake that is moist and full of pumpkin flavor.
Enjoy! Debbie
Pumpkin Streusel Bundt Cake
CAKE
3 cup(s) FLOUR
2 1/2 teaspoon(s) CINNAMON
2 teaspoon(s) BAKING SODA
3/4 teaspoon(s) SALT
2 cup(s) SUGAR
1 cup(s) MARGARINE; Softened.
4 EGGS
1 cup(s) 100% PUMPKIN; Libby's.
1 cup(s) SOUR CREAM
1 1/2 teaspoon(s) VANILLA
STREUSEL
1/2 cup(s) BROWN SUGAR
1 teaspoon(s) CINNAMON
2 teaspoon(s) MARGARINE
1/4 cup(s) WALNUTS; Chopped.
GLAZE
2 ounce(s) CREAM CHEESE; Softened.
1 1/2 to 2 tablespoon(s) MILK
1 cup(s) POWDERED SUGAR
1/4 teaspoon(s) CREAM OF TARTAR
1 teaspoon(s) VANILLA
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|
Directions
For Streusel
Combine brown sugar and cinnamon in small bowl.
Cut in butter with pastry blender or two knives until mixture is crumbly.
Add walnuts and mix well with fingers.
Cake.
In a bowl combine flour, cinnamon, baking soda and salt in a medium bowl; set aside.
In a mixing bowl; beat the sugar and butter together until light and fluffy.
Add eggs one at a time, beating well.
Add the pumpkin, sour cream and vanilla and mix well.
Gradually mix in flour mixture until well mixed.
Spoon half of batter into a greased 12 cup bundt pan.
Sprinkle the Streusel over the batter, trying to keep Streusel mixture from touching sides of pan.
Carefully spoon remaining batter over Streusel, spreading batter all the way to the edges of pan.
Bake at 350 degrees for 55 to 60 minutes or until tooth pick inserted in cake comes out clean.
Cool cake for 30 minutes in pan on wire rack.
Invert cake onto wire rack to cool completely.
Drizzle with Glaze.
Glaze.
In a mixing bowl, beat the cream cheese, powder sugar, cream of tartar, and vanilla until well mixed.
Slowly add milk until desired consistency.
Drizzle glaze over cake letting glaze drip down the sides a little.
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Photo of this recipe can be seen at www.ol-blue.com
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| |
| Foiled Sesame Asian Chicken And Vegetables |
| Servings: |
4 |
| Submitted By: |
ol-blue |
| Submitted: |
11/2/2007 |
Ingredients
Use your favorite vegetables or frozen stir-fry vegetables. If you like a lot of sauce over your rice you may want to double the sauce recipe.
Enjoy! Debbie
Foiled Sesame Asian Chicken And Vegetables
4 CHICKEN BREASTS; Boneless Skinless, Cut Into Bite Size Pieces.
1/4 cup(s) BROWN SUGAR
2 tablespoon(s) SOY SAUCE
1 tablespoon(s) GARLIC; Minced.
1/8 to 1/4 teaspoon(s) CAYENNE PEPPER
1/8 to 1/4 teaspoon(s) SESAME OIL
BROCCOLI; Cut Into Bite Size Pieces, To Taste.
ONION; Cut Up, To Taste.
CARROTS; Thinly Sliced, To Taste.
RICE; Cooked.
4 sheets ALUMINUM FOIL; Heavy Duty.
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Directions
In a bowl, combine the brown sugar, soy sauce, garlic, sesame oil and cayenne pepper.
Add cut up chicken and vegetables; toss together until all is coated.
Center the chicken mixture on four sheets of Aluminum Foil.
Fold up sides.
Double fold top and ends to seal packet, leaving some room for heat circulation inside.
Repeat to make four packets total.
Place on hot grill over medium heat covered for about 15 minutes or until chicken is done, turning pouches over one time while cooking.
Serve over rice.
This can be baked in an oven on a cookie sheet at 350 degrees.
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This post generated by DREAMS 1+1
Photo of this recipe can be seen at www.ol-blue.com |
|
| |
| Cheesy Sliced Potatoes (Slow Cooker) |
| Servings: |
5 |
| Submitted By: |
ol-blue |
| Submitted: |
10/30/2007 |
Ingredients
My son went back for seconds on these potatoes.
Enjoy! Debbie
Cheesy Sliced Potatoes (Slow Cooker)
5 cup(s) (about 2 pounds) POTATOES; Sliced Thin.
ONION; Chopped.
1 1/4 cup(s) CHEDDAR CHEESE; Grated.
2 tablespoon(s) BUTTER
1 cup(s) CHICKEN STOCK
SALT; To Taste.
BLACK PEPPER; To Taste.
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Directions
Peel and thinly slice potatoes.
Grease slow cooker with some butter.
Alternate layers of potatoes with cheese and onion, finishing with cheese and seasoning potatoes with salt, pepper on each layer.
Dot potatoes with 2 tablespoons butter.
Pour chicken stock over potatoes.
Cover and cook on high for 3 hours.
Remove cover and continue cooking for 15 more minutes.
Yields: 5 servings
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| |
| BBQ Cheesy Bacon Chicken |
| Servings: |
4 |
| Submitted By: |
ol-blue |
| Submitted: |
10/28/2007 |
Ingredients
This is a family favorite.
Enjoy! Debbie
BBQ Cheesy Bacon Chicken
4 CHICKEN BREAST; Boneless Skinless.
BARBECUE SAUCE
8 slice(s) BACON; Cooked, Well Crisped.
3/4 cup(s) MONTEREY JACK CHEESE AND SHARP CHEDDAR; Combined.
CHIVES; Optional.
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Directions
Pound chicken breast until it is somewhat flattened, and season with salt and pepper.
BBQ chicken breasts until they are done.
Top with some BBQ sauce, bacon (2 slices of for each chicken breast) and grated cheese.
Continue to cook for a few minutes until cheese is melted.
Serve with chopped up chives on top if desired.
You can cook this on top of the stove in a skillet with some oil or butter, and melt the cheese in a microwave or under the broiler.
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Photo of this recipe can be seen at www.ol-blue.com
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| |
| BBQ KOREAN STYLE CHICKEN |
| Servings: |
|
| Submitted By: |
ol-blue |
| Submitted: |
10/28/2007 |
Ingredients
My family really likes this chicken. It is real moist. Great with chicken breasts.
Enjoy! Debbie
BBQ KOREAN STYLE CHICKEN
1 CHICKEN; Cut Up Or Your Favorite Pieces.
1/4 cup(s) SESAME SEEDS
1/4 cup(s) OIL
1/4 cup(s) SOY SAUCE
1/4 cup(s) CORN SYRUP
1 small ONION; Sliced.
1 clove(s) GARLIC; Crushed.
1/4 teaspoon(s) BLACK PEPPER
1/4 GINGER; Ground.
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Directions
In a shallow baking dish or plastic bag mix together sesame seeds, oil, soy sauce, corn syrup, garlic, pepper, onion and ginger.
Add chicken, turning to coat.
Cover and refrigerate for at least 3 hours, turning chicken once.
Grill on BBQ until chicken is done.
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Photo of this recipe can be seen at www.ol-blue.com
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| |
| Melt In Your Mouth Pork Loin |
| Servings: |
|
| Submitted By: |
ol-blue |
| Submitted: |
10/26/2007 |
Ingredients
This pork turns out so tender and juicy. It's so easy to prepare and gravy is made while the pork is baking. This is a great recipe for the Dutch oven.
Enjoy! Debbie
Melt In Your Mouth Pork Loin
2 1/2 to 3 pound(s) PORK LOIN ROAST; Boneless.
1 clove(s) (small) GARLIC; Cut Into Slivers.
FLOUR
1 to 2 tablespoon(s) OIL
1 package(s) LIPTON ONION SOUP MIX
1 can(s) (10 3/4 ounce) CREAM OF MUSHROOM SOUP
2 cup(s) WATER; Hot.
SALT; To Taste.
BLACK PEPPER; To Taste.
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Directions
Poke holes all around pork loin, insert garlic.
Season pork with salt and pepper to taste.
Coat meat well with flour.
Heat oil in cast iron skillet or a heavy skillet.
Brown meat on all sides.
Mix the mushroom soup and onion soup mix together with the hot water.
Slowly add soup to the roast allowing some of the onion pieces to rest on the top of the pork loin as much as possible.
Cover pan and bake at 375 degrees for about 1 hour and 15 minutes or until done.
Serve gravy over mashed potatoes if desired.
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Photo of this recipe can be seen at www.ol-blue.com
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| Apricot - Pineapple Apple Betty |
| Servings: |
|
| Submitted By: |
ol-blue |
| Submitted: |
10/23/2007 |
Ingredients
You may want to break out the vanilla ice cream for this recipe.
Enjoy! Debbie
Apricot - Pineapple Apple Betty
4 cup(s) APPLES; Sliced Thin.
1/4 cup(s) APRICOT - PINEAPPLE PRESERVES
3/4 cup(s) FLOUR
1 cup(s) SUGAR
1/2 teaspoon(s) CINNAMON
1 pinch(es) SALT
1/2 cup(s) BUTTER
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|
Directions
Lightly grease a 9 inch pie plate with butter.
Mound sliced apples in pie plate.
Dot apples with preserves.
In a medium mixing bowl combine flour, sugar, cinnamon, and salt.
Mix well, and then cut in butter until mixture is crumbly.
Sprinkle mixture over apples.
Bake at 375 degrees for 45 to 50 minutes or until topping is brown and apples are tender.
Serve warm.
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Photo of this recipe can be seen at www.ol-blue.com
This post generated by DREAMS 1+1
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| Peppery Garlic Beef Marinade |
| Servings: |
|
| Submitted By: |
ol-blue |
| Submitted: |
10/21/2007 |
Ingredients
I have used this marinade on other steaks also and it turned out great.
Enjoy! Debbie
Peppery Garlic Beef Marinade
1 pound(s) TRI-TIP STEAK; Or Favorite Steak.
1 tablespoon(s) GARLIC; Minced.
1/2 teaspoon(s) SEASONING SALT
1/4 teaspoon(s) RED PEPPER FLAKES; Crushed.
1/4 cup(s) WORCESTERSHIRE SAUCE
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Directions
Pierce steak with a fork.
In a sealable bag; combine garlic, seasoning salt, red pepper and Worestshire sauce, mix well.
Add steak, toss to coat; marinate in refrigerator for 4 hours, turning occasionally.
Grill on BBQ to desired doneness.
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Photo of this recipe can be seen at www.ol-blue.com
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| |
| Seasoned Crispy Fried Potatoes |
| Servings: |
4 to 6 |
| Submitted By: |
0l-blue |
| Submitted: |
10/17/2007 |
Ingredients
Enjoy these flavorful potatoes with a thick juicy steak.
Enjoy! Debbie
Seasoned Crispy Fried Potatoes
6 cup(s) POTATOES; Sliced Thin.
1 teaspoon(s) ONION POWDER
1 teaspoon(s) PAPRIKA
1/2 to 1 teaspoon(s) SALT
1 teaspoon(s) GARLIC POWDER
1/2 to 1 teaspoon(s) BLACK PEPPER
2 tablespoon(s) BUTTER
2 tablespoon(s) OIL
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Directions
Melt butter along with oil in a skillet.
Add sliced peeled or unpeeled potatoes and toss to coat in oil mixture.
Sprinkle seasoning over potatoes and mix to coat.
Cover pan and cook about for 15 minutes on medium heat or until potatoes are tender, flipping potatoes over occasionally.
Remove lid the last few minutes for a crispier potato if desired.
Serves 4 to 5
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Photo of this recipe can be seen at
www.ol-blue.com
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| Sweet And Spicy Meatballs |
| Servings: |
4 |
| Submitted By: |
ol-blue |
| Submitted: |
10/17/2007 |
Ingredients
Eat these as just meatballs or serve the meatballs over rice. You will have to double the sauce recipe to serve over rice. I make this up ahead of time just before camping and when I want this meal I add the prepared sauce to a pan along with the meatballs, cover pan and simmer on low until meatballs our heated through.
Enjoy! Debbie
Sweet And Spicy Meatballs
2 pound(s) GROUND BEEF
1/3 cup(s) BREAD CRUMBS; Plain, Dry.
1/2 teaspoon(s) SALT
2 tablespoon(s) ONION; Minced.
BLACK PEPPER; To Taste.
1 clove(s) GARLIC; Ground.
1/2 teaspoon(s) GINGER; Ground.
1 EGG
3/4 cup(s) APRICOT - PINEAPPLE PRESERVES
1/4 cup(s) HOISIN SAUCE
1/4 cup(s) RICE VINEGAR
1/4 teaspoon(s) CAYENNE PEPPER; Red Pepper.
1 medium GREEN BELL PEPPER; Or Red Or Both, Cut Into Chunks.
ONION; Cut Up, To Taste.
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Directions
Line a jelly roll pan with foil.
Spray foil with non-stick cooking spray.
Mix ground beef, bread crumbs, salt, garlic, ginger and egg until mixed well.
Shape beef mixture into desired size meatballs; place in pan.
Bake at 375 degrees uncovered until no longer pink in center.
Mix preserves, hoisin sauce, vinegar and cayenne pepper in a skillet.
Cook over medium-low heat, stirring occasionally, until hot.
Add drained meatballs and cut up bell peppers and onions if desired.
Cook until bell peppers and onions are crisp-tender.
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| |
| Italian Plum Crisp |
| Servings: |
4 to 6 |
| Submitted By: |
ol-blue |
| Submitted: |
10/15/2007 |
Ingredients
I love this topping, it's nice and crunchy. Also great with Ice Cream or Cool Whip.
Enjoy! Debbie
Italian Plum Crisp
[IMG]http://i87.photobucket.com/albums/k155/ol-blue/ItalianPlumCrisp2700.jpg[/IMG]
13 ITALIAN PRUNES; Plums.
2 tablespoon(s) BROWN SUGAR
1 1/2 tablespoon(s) FLOUR; Plus 1 Cup.
1/4 teaspoon(s) CINNAMON; Plus 1/2 Teaspoon.
3/4 cup(s) SUGAR
1 teaspoon(s) BAKING POWDER
1/4 teaspoon(s) SALT
1 large EGG
1/2 cup(s) BUTTER; Melted.
VANILLA ICE CREAM; Or Cool Whip.
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Directions
Pitt and cut plums in half set aside.
To a bowl, add brown sugar, 1 1/2 tablespoons flour and 1/4 teaspoon cinnamon, mix together well.
Place plums in bowl with brown sugar mixture and thoroughly toss plums to coat.
In an ungreased 9 inch pie plate arrange plums skin side up.
Sprinkle any remaining flour mixture over plums in pie plate.
In a small bowl, combine 3/4 sugar, baking powder, 1 cup flour and 1/2 teaspoon cinnamon and salt; mix well.
Add egg and using hands, mix thoroughly to produce little particles.
Sprinkle flour mixture over plums.
Melt butter and drizzle butter evenly over crumb mixture and bake at 350 degrees for 30 minutes or until topping is golden brown.
Serve warm for best flavor.
Serve with Ice Cream or Cool Whip if desired.
Yield: 4 to 6 servings.
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Photo of this recipe can be seen at www.ol-blue.com
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|
| |
| Surprise Bubble Bread |
| Servings: |
|
| Submitted By: |
ol-blue |
| Submitted: |
10/11/2007 |
Ingredients
Pull apart rolls with pockets of your favorite jam in the middle. It can't get any better then that. I'm sure Rhodes Dinner rolls would work great also. A little powder sugar icing would be good drizzled over the cooled rolls, that's if your family lets them cool before eating them all up.
Enjoy! Debbie
Surprise Bubble Bread
ROLLS
2 loaf/loaves BREAD DOUGH; Thawed.
JAM; Your Favorite.
3 to 4 tablespoon(s) BUTTER; Melted.
CINNAMON/SUGAR MIXTURE
ICING
1 tablespoon(s) BUTTER; Melted.
1 cup(s) POWDERED SUGAR
1 to 2 tablespoon(s) WATER; Or Milk.
1/4 teaspoon(s) ALMOND EXTRACT
1/2 teaspoon(s) VANILLA
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Directions
Thaw bread, do not let rise.
Pinch off dough the size of a golf ball.
Flatten each ball into a 4 inch circle.
Place a teaspoon of your favorite jam in the centers.
Pinch edges of dough together to enclose jam and form into a ball.
Roll each balls in melted butter and then in cinnamon sugar mixture.
Place balls, seam side down in a greased bundt pan.
When all the dough is in pan, sprinkle a little cinnamon sugar mixture over balls and any extra melted butter.
Cover with sprayed plastic wrap.
Let dough rise until doubled in size.
Remove plastic wrap and bake at 350 degrees for 30 to 40 minutes covering with foil last 10 minutes of baking if tops of bread is getting to dark.
Remove from pan immediately and place on cooling rack or plate to cool.
Drizzle icing over cooled rolls if desired.
Great right out of the oven or served at room temperature.
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Photo of this recipe can be seen at www.ol-blue.com |
|
| |
| Zesty Baked Meat Loaf |
| Servings: |
|
| Submitted By: |
ol-blue |
| Submitted: |
10/9/2007 |
Ingredients
The leftover meatloaf makes great sandwiches for lunches.
Enjoy! Debbie
Zesty Baked Meat Loaf
2 pound(s) GROUND BEEF; Lean.
1 tablespoon(s) GARLIC; Minced.
1 cup(s) BREAD CRUMBS; Dry.
2 EGGS
1 can(s) (10 ounce) ROTEL DICED TOMATOES AND GREEN CHILIES
1 small ONION; Chopped.
2 1/2 teaspoon(s) CHILI POWDER
1/2 teaspoon(s) BLACK PEPPER
1/2 teaspoon(s) SALT
1/2 cup(s) CHILI SAUCE
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|
Directions
In a bowl; combine all ingredients except the chili sauce.
Place meat mixture into a loaf pan (9x5x31/2 inch).
Cover pan with foil and bake at 375 degrees for 1 hour.
Remove foil and drain off any excess fat.
Spread chili sauce over meatloaf and continue to bake another 15 minutes uncovered.
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This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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|
| |
| Teriyaki Chicken Sandwich With Sweet Onion Sauce |
| Servings: |
4 to 5 Sandwiches |
| Submitted By: |
ol-blue |
| Submitted: |
10/8/2007 |
Ingredients
My son loves to use some of the Sweet Onion Sauce as a dipping sauce for his sandwich.
Enjoy! Debbie
Teriyaki Chicken Sandwich With Sweet Onion Sauce
SANDWICH
3 CHICKEN BREASTS; Boneless Skinless.
YOSHIDA'S SAUCE; Or Teriyaki Sauce.
4 to 5 ROLLS
RED ONION; Sliced.
PROCESS AMERICAN WHITE CHEESE; Or Swiss.
LETTUCE
ONION SAUCE
ONION SAUCE
1/2 cup(s) CORN SYRUP; Light.
2 tablespoon(s) ONION; Minced.
1 tablespoon(s) RED WINE VINEGAR
2 teaspoon(s) WHITE VINEGAR; Distilled.
1 teaspoon(s) BALSAMIC VINEGAR
1 teaspoon(s) BROWN SUGAR; Light.
1 teaspoon(s) POWDERED MILK
1/4 teaspoon(s) LEMON JUICE
1/8 teaspoon(s) POPPY SEEDS
1/8 teaspoon(s) SALT
pinch(es) BLACK PEPPER; Coarse.
pinch(es) GARLIC POWDER
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|
Directions
Marinade chicken in teriyaki sauce for a few hour in the refrigerator.
Remove chicken from sauce; discarding sauce.
Grill chicken on BBQ until no longer pink.
Remove chicken from grill to a platter.
Slice chicken into small strips.
Place chicken strips on rolls.
Drizzle some onion sauce over chicken.
Top chicken with cheese and then some sliced onions and lettuce.
Drizzle more onion sauce over lettuce.
Onion Sauce.
Combine all ingredients in a microwave-safe bowl.
Heat mixture uncovered in the microwave for about 2 minutes on high or until mixture boils rapidly.
Stir well, set aside to cool.
Yields 4 to 5 sandwiches depending on size of chicken breasts.
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This post generated by DREAMS 1+1
Photo of this recipe can be seen at www.ol-blue.com
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|
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| Apple Streusel Bread |
| Servings: |
1 loaf |
| Submitted By: |
ol-blue |
| Submitted: |
10/5/2007 |
Ingredients
This bread has a wonderful crunchy topping. I hope you enjoy. Debbie
Apple Streusel Bread
BREAD
1 cup(s) APPLES; Peeled And Chopped.
1/2 cup(s) BUTTER; Softened.
1 cup(s) SUGAR
2 EGGS
1 1/2 teaspoon(s) VANILLA
2 cup(s) FLOUR
1 teaspoon(s) BAKING SODA
1/2 teaspoon(s) SALT
1/8 teaspoon(s) CINNAMON
1/3 cup(s) SOUR MILK
1/2 cup(s) WALNUTS; Chopped.
TOPPING
1/3 cup(s) FLOUR
1/2 teaspoon(s) CINNAMON
1/4 cup(s) BUTTER; Cold.
2 tablespoon(s) BROWN SUGAR; Light.
2 tablespoon(s) SUGAR
3 tablespoon(s) WALNUTS; Chopped.
_____ |
Directions
Grease bottom only of 9x5x3 inch loaf pan.
In a mixing bowl; cream together the butter and sugar.
Add eggs and vanilla and beat well.
In another bowl, stir together flour, baking soda, cinnamon and salt.
Add dry ingredients to wet ingredients a little at a time, alternating with the sour milk.
Fold in apples and walnuts.
Prepare streusel by adding all ingredients to a bowl except the walnuts.
With a pastry blender or forks mix butter into dry mixture until small crumbs appear.
Stir in walnuts and sprinkle topping over bread.
Bake at 350 degrees for 55 to 60 minutes or until toothpick inserted comes out clean.
Yield: 1 loaf.
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This post generated by DREAMS 1+1
Photo of this recipe can be seen at www.ol-blue.com
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| Chili Mac Goulash |
| Servings: |
4 to 5 |
| Submitted By: |
Ol-Blue |
| Submitted: |
9/27/2007 |
Ingredients
A one pan meal that is not only easy but very tasty. This would be great for the Dutch oven when out camping.
Enjoy! Debbie
Chili Mac Goulash
1 pound(s) GROUND BEEF
3/4 cup(s) ONION; Chopped.
1 can(s) (10 ounce) ROTEL DICED TOMATOES AND GREEN CHILIES
1 can(s) (15 ounce) TOMATO SAUCE
1 cup(s) WATER
1 can(s) (4 ounce) DICED GREEN CHILIES
2 teaspoon(s) CHILI POWDER
1/4 teaspoon(s) CUMIN
1 large GARLIC CLOVE; Minced.
1 cup(s) ELBOW MACARONI; Uncooked.
1 can(s) (14.5 ounce) GREEN BEANS; Drained.
SALT; To Taste.
BLACK PEPPER; To Taste.
CHEDDAR CHEESE; Grated.
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Directions
In a large skillet; brown ground beef, garlic and onion
until beef is no longer pink; drain off any fat.
Stir in Rotel diced tomatoes, tomato sauce, water, Green chilies, cumin and chili powder into meat mixture.
Bring to boil; add uncooked macaroni and drained green beans.
Bring back to a boil; reduce heat and cover skillet.
Simmer for about 15 minutes or until macaroni is tender.
Sprinkle with cheese just before serving.
Yields 4 to 5 servings.
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This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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| Chicken Rotini Pasta Salad |
| Servings: |
4 to 6 |
| Submitted By: |
0l-blue |
| Submitted: |
9/25/2007 |
Ingredients
This dressing also makes a great marinade for chicken breasts cooked on the grill. The chicken turns out nice and moist.
Enjoy! Debbie
Chicken Rotini Pasta Salad
SALAD
3 cup(s) ROTINI PASTA; Uncooked.
2 CHICKEN BREASTS; Boneless.
3/4 to 1 cup(s) BROCCOLI FLORETS; Cut Up.
1/3 cup(s) RED ONION; To Taste.
DRESSING
1 tablespoon(s) DIJON MUSTARD
2 1/2 tablespoon(s) LEMON JUICE
1 tablespoon(s) WORCESTERSHIRE SAUCE
1/4 teaspoon(s) BLACK PEPPER
1/4 teaspoon(s) SALT
1 teaspoon(s) GARLIC; Minced.
1/2 cup(s) OIL
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|
Directions
In a bowl, combine dressing ingredients.
Remove 1/4 cup of the dressing to a re-sealable bag.
Add chicken breasts.
Marinate chicken in refrigerator for 1 hour.
Remove chicken from marinade, discarding marinade.
Grill chicken on BBQ until done.
Cool chicken and cut up into bite size pieces.
Cook pasta until just tender.
Cool pasta and place in a bowl.
Add chicken, red onion and broccoli.
Pour reaming dressing over pasta and pepper to taste.
Place in refrigerator to chill.
Sprinkle with parmesan cheese just before serving.
Serves 4 to 6.
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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| Apple Fruit Salad |
| Servings: |
8 |
| Submitted By: |
ol-blue |
| Submitted: |
9/17/2007 |
Ingredients
I like to add sliced bananas when I have them available. Try using any combination fruit. Mandarin oranges would be good in this also.
Enjoy! Debbie
Apple Fruit Salad
1 can(s) (20 ounces) PINEAPPLE TIDBITS; Drained.
1 can(s) (15 ounces) PEACHES; Slices.
3 cup(s) APPLES; Cored And Chopped.
1 package(s) (3 3/4 ounces) VANILLA INSTANT PUDDING AND PIE FILLING
1 1/2 cup(s) MILK
1/3 cup(s) FROZEN PINEAPPLE-ORANGE JUICE; Concentrate, Thawed.
3/4 cup(s) SOUR CREAM
1/2 cup(s) COCONUT; Flake.
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Directions
In a large bowl; combine fruit; set aside.
In a mixing bowl, combine pudding mix, milk, and Pineapple Orange Juice Concentrate.
Beat with an electric mixer for about 3 minutes.
Beat in sour cream until well combined.
Fold pudding mixture into the fruit.
Cover and chill thoroughly until set.
Serves 8
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| Meatloaf With Gravy (Slow Cooker) |
| Servings: |
|
| Submitted By: |
ol-blue |
| Submitted: |
9/13/2007 |
Ingredients
Try to use the leanest ground beef with this recipe. This makes really good gravy.
Enjoy! Debbie
Meatloaf With Gravy (Slow Cooker)
MEATLOAF
2 pound(s) GROUND BEEF; Lean.
1/2 medium ONION; Chopped.
1 cup(s) BREAD CRUMBS; Plain Or Italian.
2 clove(s) GARLIC; Minced.
2 EGGS
1 teaspoon(s) MARJORAM
1 package(s) (0.87 ounce) BROWN GRAVY MIX
2 1/2 teaspoon(s) WORCESTERSHIRE SAUCE
1/4 cup(s) WATER
BLACK PEPPER; To Taste.
GRAVY
1 package(s) (0.87 ounce) BROWN GRAVY MIX
2 1/2 teaspoon(s) WORCESTERSHIRE SAUCE
1 cup(s) WATER
BLACK PEPPER; To Taste.
_____ |
Directions
Put ground beef into a bowl; add bread crumbs, eggs, onion, garlic, marjoram, brown gravy mix, Worcestershire sauce, water and pepper to taste.
Mix all together using your hands.
Shape meatloaf into a round bowl shape, patting it firmly so it won't fall apart.
Place meatloaf inside slow cooker.
Reshape meatloaf so that you have 1" of space between the meat and the slow cooker.
In a small bowl, add the other package of gravy mix and mix with 1 cup water and Worcestershire sauce and mix well.
Pour over meatloaf.
Cover and set to High and cook for 4 hours or on low for 8 hours.
Remove meatloaf to a serving plate.
Thicken gravy if desired with a little flour and water if desired.
Season with pepper to taste.
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This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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| Apple Spice Cookies |
| Servings: |
about 45 cookies |
| Submitted By: |
ol-blue |
| Submitted: |
9/12/2007 |
Ingredients
Here is another cookie recipe using a spice cake mix I came up with. These cookies are good without the glaze also.
Enjoy! Debbie
Apple Spice Cookies
COOKIE
1 box(es) SPICE CAKE MIX
1/2 cup(s) SOUR CREAM
2 EGGS
1 cup(s) APPLES; Grated.
1/2 cup(s) WALNUTS; Chopped.
GLAZE
1 cup(s) POWDERED SUGAR
1 1/2 tablespoon(s) MILK
1/2 teaspoon(s) VANILLA
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Directions
In a mixing bowl; combine cake mix, sour cream and eggs; blend well.
Stir in apple and chopped walnuts.
(Dough will be on the soft side.)
Drop dough by heaping teaspoonfuls 1 inch apart onto greased cookie sheets.
Bake cookies at 350 degrees for 10 to 13 minutes or until cookies are firm to touch.
Remove cookies from cookie sheet to wire racks to cool.
When cool, frost cookies with powdered sugar glaze if desired.
About 48 cookies.
To prepare glaze; blend all glaze ingredients together until smooth and desired consistency.
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This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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| |
| Sourdough Banana Nut Bread |
| Servings: |
1 loaf |
| Submitted By: |
ol-blue |
| Submitted: |
9/12/2007 |
Ingredients
Sourdough Banana Nut Bread
1 cup(s) BANANA; Mashed.
1/2 cup(s) SHORTENING
1 cup(s) SUGAR
2 EGGS
1 cup(s) SOURDOUGH STARTER
2 cup(s) FLOUR
1 teaspoon(s) SALT
1 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) BAKING SODA
3/4 cup(s) WALNUTS; Chopped, Divided.
1 1/2 teaspoon(s) VANILLA
_____ |
Directions
In a mixing bowl; cream together the shortening and sugar.
Add eggs and mix until blended.
Stir in banana, vanilla and the sourdough starter.
Stir in all but 1/4 cup of the chopped walnuts.
In another bowl add the flour, salt, baking powder and baking soda; stir together.
Add flour mixture to batter, stirring until just blended.
Pour into greased loaf pan.
Sprinkle remaining 1/4 cup chopped walnuts on top of batter in loaf pan.
Bake at 350 degrees for 60 to 70 minutes or until toothpick comes out clean.
Remove from oven and let cool for 10 minutes.
Remove bread from pan to a wire rack to finish cooling.
Yields 1 loaf
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This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com |
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| |
| Grilled Chicken Fajita Sandwiches |
| Servings: |
6 sandwiches |
| Submitted By: |
ol-blue |
| Submitted: |
9/11/2007 |
Ingredients
This is a wonderful quick sandwich that takes no time to prepare.
Enjoy! Debbie
Grilled Chicken Fajita Sandwiches
4 CHICKEN BREASTS; Boneless Skinless.
12 slice(s) AMERICAN CHEESE
6 slice(s) BACON; Thick Sliced.
12 slice(s) SOURDOUGH BREAD
1 package(s) (1.12 ounce) FAJITA SEASONING MIX
1/4 cup(s) WATER
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Directions
Fry bacon until done; cut in half and set aside.
In a re-sealable bag add Fajita mix and water; mix well.
Add chicken to bag and marinade in the refrigerator for 1 hour turning occasionally.
To prepare sandwiches; remove chicken from marinade, discard marinade.
Place chicken on BBQ grill and grill chicken until cooked through.
Remove chicken to plate and cut into thin strips.
For each sandwich, place one slice of cheese onto one slice of bread.
Lay chicken strips on top of cheese then place 2 pieces of bacon on top.
Top with second slice of cheese.
Top with remaining slice of bread.
Butter both sides of bread and place sandwiches on grill.
Gently press each sandwich with a spatula to hold ingredients together.
Grill sandwiches over medium heat turning them over when one side is golden or grill marks appear.
Yields 6 sandwiches
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This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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| Chocolate Peanut Butter Brownies |
| Servings: |
|
| Submitted By: |
ol-blue |
| Submitted: |
9/6/2007 |
Ingredients
Here is another great recipe using a cake mix. It is so easy and great with a glass of milk or a cup of coffee.
Enjoy! Debbie
Chocolate Peanut Butter Brownies
BROWNIES
1 box(es) CHOCOLATE CAKE MIX
3/4 cup(s) PEANUT BUTTER
2 EGGS
1/3 cup(s) WATER
1 cup(s) MARGARINE; Softened.
1 3/4 cup(s) CHOCOLATE CHIPS
GLAZE
1/2 cup(s) CHOCOLATE CHIPS
2 teaspoon(s) SHORTENING
2 teaspoon(s) PEANUT BUTTER; Creamy.
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Directions
In a mixing bowl, combine cake mix, peanut butter, eggs, water, and margarine.
Beat at medium speed, until well mixed.
Stir in 1 ¾ cups chocolate chips by hand.
Spread into a greased 15x10x1 inch jelly roll pan.
Bake at 350 degrees for 20 to 25 minutes or until tested done.
Try not to over bake.
Cool completely then drizzle chocolate glaze over brownies.
To make glaze, place ½ cup chocolate chips, peanut butter and shortening in a microwave-safe bowl.
Melt chips in microwave, stirring a few times until chips are melted.
Drizzle glaze over cooled brownies.
Let glaze set up and cut into squares.
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This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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| Beef Potatoes And Gravy (Slow Cooker) |
| Servings: |
4 |
| Submitted By: |
ol-blue |
| Submitted: |
9/4/2007 |
Ingredients
Don't forget to use the Reynolds Slow Cooker Liners. This will make this and extra easy meal.
Enjoy! Debbie
Beef Potatoes And Gravy (Slow Cooker)
4 BEEF CUBE STEAK; Browned.
5 medium (4 cups) POTATOES; Peeled And Sliced.
2 package(s) (0.87 ounce each) BROWN GRAVY MIX
ONION; Chopped, To Taste.
SALT; To Taste.
BLACK PEPPER; To Taste.
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Directions
In a skillet with a little oil, brown beef on both sides seasoning beef with salt and pepper to taste.
Remove beef to a plate and set aside.
In skillet that you used to brown beef; add 2 cups water and both gravy mix, stir well.
Bring to a boil stirring constanly,remove from heat.
Place one layer of meat in slow cooker, sprinkle with some onion.
Place some potatoes on top of the meat.
Pour some gravy over potatoes and repeat with another layer of meat, onions, potatoes and gravy.
Make sure your top layer of potatoes are coated with some gravy.
Cover and cook on low for about 6 hours.
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This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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| Grilled Southwest Chicken Sandwich |
| Servings: |
4 to 5 sandwiches |
| Submitted By: |
ol-blue |
| Submitted: |
8/31/2007 |
Ingredients
4 cup(s) (4 boneless) CHICKEN BREASTS; Cooked, Shredded.
1/3 cup(s) BACON; Cooked And Cut Up.
1/3 cup(s) RED ONION; Chopped.
3/4 cup(s) LITEHOUSE JALAPENO RANCH DRESSING
BUTTER; Or Margarine.
PEPPER JACK CHEESE; Sliced.
1/4 cup(s) GREEN BELL PEPPER; Chopped.
1/4 cup(s) RED BELL PEPPER; Chopped.
BLACK PEPPER; To Taste.
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Directions
Fry bacon slices until crisp.
When bacon is cool enough to handle, chop into bite small pieces.
Grill chicken breast on BBQ until done.
Remove chicken to a plate and shred chicken into bite size pieces.
In a mixing bowl combine warm shredded chicken, red onion, red and green bell peppers, dressing and pepper to taste.
To make sandwich, take a slice of bread and spread some of the chicken mixture over the slice of bread.
Top chicken with a slice of cheese then another slice of bread.
Butter both sides of bread.
Place sandwich in a fry pan over medium high heat and grill sandwich until golden brown on one side; flip sandwich over and continue to grill sandwich until bread is golden brown and cheese starts to melt.
Yields 4 to 5 sandwiches.
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This post generated by DREAMS 1+1
Photo of this recipe can be seen at www.ol-blue.com
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| Quick and Easy Banana Boat |
| Servings: |
1 |
| Submitted By: |
Frankie S. |
| Submitted: |
8/22/2007 |
Ingredients
1 banana
1 handfull of chocolate chips
1 handfull of mini marshmallows
chopped walnuts or pecans
aluminum foil
|
Directions
Slice banana skin end to end, starting at the stem, to make a "boat" of the banana. Do not puncture skin on other side.
Smoosh the banana a bit in order to loosen the skin from the fruit, but do not remove or tear the skin.
Stuff chocolate, marshmallows and nuts into the banana skin around the fruit.
Place stuffed banana onto a sheet of aluminum foil and wrap banana completely in the foil. Make sure the ENTIRE banana is covered. Twist ends of the aluminum foil to seal. Be careful not to tear the foil!
Place covered banana into hot coals for 5-10 minutes, or until chocolate and marshmallows are melted to your satisfaction.
Remove the banana from the coals and let cool for a few moments. Serve in foil packets and enjoy! |
|
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| Dreamy Orange Freezer Pie |
| Servings: |
|
| Submitted By: |
ol-blue |
| Submitted: |
8/22/2007 |
Ingredients
This tastes so much like eating an Orange Creamsicle. I am going to try raspberry sherbet next time.
Enjoy! Debbie
Dreamy Orange Freezer Pie
1 (8 or 9 inch) GRAHAM CRACKER PIE CRUST
1 cup(s) MILK
1 box(es) (3.4 ounce) VANILLA INSTANT PUDDING AND PIE FILLING
2 cup(s) COOL WHIP; Divided.
2 cup(s) ORANGE SHERBET; Softened Just A Little.
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Directions
In a bowl, add the box of pudding mix.
Add milk, beat with wire whisk 2 minutes or until well blended.
Fold in 1 cup Cool Whip.
Spoon filling evenly over crust.
In mixing bowl, add remaining 1 cup Cool Whip and orange sherbet, blend well until smooth.
Spread this over pudding mixture and freeze for 3 hours.
Remove pie from freezer and cut into slices to serve.
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This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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| BBQ Beef Flanken Cut Ribs |
| Servings: |
|
| Submitted By: |
ol-blue |
| Submitted: |
8/21/2007 |
Ingredients
These do not last long when I prepare them for my family.
Enjoy Debbie!
_____
BBQ Beef Flanken Cut Ribs
FLANKEN RIBS; As Many As Desired.
1 cup(s) SOY SAUCE
1 tablespoon(s) GARLIC; Minced.
dash GROUND GINGER
1 cup(s) SUGAR
1/2 teaspoon(s) BLACK PEPPER
2 tablespoon(s) SESAME SEEDS
4 teaspoon(s) SESAME OIL
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Directions
In a Ziplock bag add soy sauce, minced garlic, ginger, sugar, sesame seeds, pepper and sesame oil; mix well.
Add ribs to bag, marinate at least 4 hours or overnight.
Put ribs on hot BBQ grill.
Cook a few minutes on each side.
Serve.
Beef Flanken rib are also called Beef Chuck Short Ribs.
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Photo of this recipe can be seen at www.ol-blue.com
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| |
| Beefy Bean Hash Brown Bake |
| Servings: |
4 |
| Submitted By: |
ol-blue |
| Submitted: |
8/21/2007 |
Ingredients
I think I should have doubled this. My family wanted more. My son thinks a little cheese sprinkled on top of this would be good.
Enjoy! Debbie
Beefy Bean Hash Brown Bake
1 to 1 1/2 pound(s) GROUND BEEF
5 cup(s) SHREDDED HASH BROWNS; Frozen.
BLACK PEPPER; To Taste.
SALT; To Taste.
1 small ONION; Chopped.
2 cup(s) WATER
2 package(s) (0.87 ounce each) BROWN GRAVY MIX
1 tablespoon(s) GARLIC; Minced.
1 can(s) GREEN BEANS; Drained.
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Directions
Add frozen hash browns to a greased 13 x 9 pan.
Season potatoes with salt and pepper to taste.
In a skillet add ground beef, onions and garlic.
Fry ground beef until no longer pink.
Drain off any fat.
Stir in water and gravy mix; stirring well.
Bring to a boil and add drained green beans.
Pour over potatoes.
Cover pan and bake at 350 degrees for 30 minutes.
Remove lid and bake for 5 minutes more.
Serves 4
_____
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com |
|
| |
| Boston Crème Pudding Cupcakes |
| Servings: |
24 cupcakes |
| Submitted By: |
ol-blue |
| Submitted: |
8/19/2007 |
Ingredients
These are real simple to make and a big hit in my family.
Enjoy! Debbie
Boston Crème Pudding Cupcakes
24 CUPCAKES; Baked.
1 1/4 cup(s) (3.4 ounce) VANILLA INSTANT PUDDING AND PIE FILLING; Box.
1 1/2 cup(s) MILK
1 1/2 teaspoon(s) VANILLA
1/2 cup(s) WHIPPING CREAM
1 cup(s) CHOCOLATE CHIPS
POWDERED SUGAR
_____ |
Directions
Make pudding according to package direction but only use 11/4 cup of milk and adding the vanilla.
Place pudding in refrigerator for 15 minutes.
Spoon pudding into a pastry bag fitted with a medium size plain tip.
Fill cupcakes with vanilla pudding by inserting tip into the top of the cupcake and squeezing a tablespoon or so of the pudding into each cupcake.
The cupcakes will swell some.
Heat whipping cream in a small saucepan over medium heat until bubbles appear around the edges; remove from heat; add chocolate chips and whisk until smooth.
Dip the cupcake tops in the chocolate or drizzle chocolate over cupcakes using a spoon.
Refrigerate until chocolate is set; about 30 minutes.
Sprinkle with powdered sugar just before serving if desired.
_____
This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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|
| |
| Chocolate Butterscotch Devils |
| Servings: |
3 1/2 dozen |
| Submitted By: |
ol-blue |
| Submitted: |
8/18/2007 |
Ingredients
I like making these cookies. It does not require a lot of ingredients.
Enjoy! Debbie
Chocolate Butterscotch Devils
1 box(es) DEVILS FOOD CAKE MIX
1/2 cup(s) OIL
3 EGGS
1 1/4 cup(s) BUTTERSCOTCH CHIPS
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Directions
In a mixing bowl; combine cake mix, oil and eggs; mix well.
Stir in butterscotch chips.
Drop by rounded cookie scoop or tablespoons onto an ungreased cookie sheet.
Bake at 350 degrees for 10 to 12 minutes or until center of cookie is just set.
Remove from oven and let cookies set on cookie sheet for 2 minutes before removing to a wire rack to cool.
Yields about 31/2 dozen.
_____
This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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|
| |
| Cold Honey Sesame Pasta |
| Servings: |
4 to 6 |
| Submitted By: |
ol-blue |
| Submitted: |
8/14/2007 |
Ingredients
The red bell peppers and the sesame oil add a wonderful flavor to this easy salad.
Enjoy! Debbie
Cold Honey Sesame Pasta
DRESSING
1/4 cup(s) OIL
3 tablespoon(s) SESAME OIL
1/2 teaspoon(s) RED PEPPER FLAKES; Crushed, Dried.
2 tablespoon(s) HONEY
1 tablespoon(s) SOY SAUCE
SALAD
8 ounce(s) ANGEL HAIR PASTA; Or Thin Spaghetti.
RED BELL PEPPER; To Taste.
1 to 2 tablespoon(s) SESAME SEEDS; Toasted.
SALT; To Taste.
BLACK PEPPER; To Taste.
2 to 4 GREEN ONIONS; Chopped.
_____ |
Directions
Cook the pasta in salted boiling water, according to package directions.
Drain pasta and do not rinse.
To prepare dressing; in a microwave-safe dish, heat the dressing ingredients in the microwave on high heat for 1 minute.
Mix well.
Place cooked pasta in a bowl.
Pour dressing over pasta.
Toss pasta with dressing until pasta is well coated.
Cover and chill for several hours.
When pasta has cooled mix in green onions, bell pepper and sesame seeds and salt and pepper to taste.
Serves 4 to 6
_____
This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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| |
| Easy Microwave Brownie in a Mug Mix |
| Servings: |
1 |
| Submitted By: |
BlueSagePress.com |
| Submitted: |
8/14/2007 |
Ingredients
1/4 cup granulated sugar
3 ta | |
