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Title: OUR RECIPE BOX
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Dorothy2
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From: USA
Registered:10/26/2008

RE:OUR RECIPE BOX
(Date Posted:04/02/2014 1:41 PM)



Cream of Tomato Soup (Adapted from Pioneer Woman)

1 medium onion, diced

6 TBSP butter

2 (14.5 oz) cans of diced tomatoes

1 (46 oz) bottle or can of Tomato juice

3 - 6  TBSP sugar

1 chicken bouillon cube  We left this out.

Pepper

2 cups heavy cream

1 cup sherry -- optional We added Harvey's Bristol Cream ~ Sweet Sherry

Melt butter in a large dutch oven or stockpot.  Add onions and

saute til soft and translucent.

 

Add tomatoes and tomato juice.  Siir in sugar.  Amount to use

depends on acidity of tomatoes but I just used the 6 tbsp. We used 2 tsp.  With the Sherry it was quite sweet enough.

 

Now add the bouillon cube. We left this out.

 

Bring to a boil, reduce heat and simmer 10 minutes. 

Remove from heat and add cream and sherry if using.

Add pepper to taste and salt if needed.

This soup has chunks of tomato and onion -- if you want a smooth soup,  

before adding cream process soup in food processor. 

This makes a large batch.   Slightly sweet and seriously yummy.


Made 8 bowls and 4 cups.   We froze two bowls to have later.


(Message edited by Dorothy2 On 04/12/2014 8:03 AM)
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Dorothy2
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From: USA
Registered:10/26/2008

RE:OUR RECIPE BOX
(Date Posted:04/07/2014 9:49 PM)


Easy Crescent Taco Bake

Easy Crescent Taco Bake

Refrigerated crescent dinner rolls unite as a quick crust to hold ground beef, cheese, salsa and seasoning in this easy-to-assemble main dish.

  • prep time25 min
  • total time50 min
  • ingredients5
  • servings6

Ingredients

1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1
lb lean (at least 80%) ground beef
3/4
cup Old El Paso® Thick 'n Chunky salsa
2
tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1
cup shredded Cheddar cheese (4 oz)
  • 1 Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
  • 2 In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
  • 3 Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato, if desired. 
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    “Humility is not thinking less of yourself; it is thinking of yourself less." -Rick Warren

    Dorothy2
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    From: USA
    Registered:10/26/2008

    RE:OUR RECIPE BOX
    (Date Posted:06/29/2014 7:18 AM)



    Crock Pot Beef Tips

    This is my family's new favorite! Serve it over mashed potatoes. Crock Pot Beef Tips: 2 lb. stew meat, 1 can cream of mushroom, 1 packet brown gravy mix, 1 packet lipton dry onion soup mix, 1small can mushrooms, 1 cup water. Mix all ingredients and pour over the meat, set to low for the day, voila!
     Serve it over mashed potatoes. Crock Pot Beef Tips:

     2 lb. stew meat, 
    1 can cream of mushroom, 
    1 packet brown gravy mix, 
    1 packet lipton dry onion soup mix, 
    1small can mushrooms, 
    1 cup water. 

    Mix all ingredients and pour over the meat, set to low for the day, voila!

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    “Humility is not thinking less of yourself; it is thinking of yourself less." -Rick Warren

    Unicorn_Queen
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    From: USA
    Registered:01/06/2009

    RE:OUR RECIPE BOX
    (Date Posted:11/04/2014 2:43 PM)






    Easy Crock Pot Potato Soup

    Ingredients: 
    1 30oz. bag of frozen diced hash browns
    1 32 oz box of chicken broth
    1 can of cream of chicken soup (10 oz)
    1 pkg. cream cheese (8 oz, not fat free)
    3 oz bacon bits 
    1 cup shredded cheddar cheese 
    salt and pepper to taste 

    Directions:
    Put the potatoes in the crockpot. Add in the chicken broth, cream 
    of chicken soup and half of the bacon bits. Add a pinch of salt and 
    pepper. Cook on low for 8 hours or until potatoes are tender. 
    An hour before serving, cut the cream cheese into small cubes. 
    Place the cubes in the crock pot. Mix a few times throughout the 
    hour before serving. Once the cream cheese is completely mixed in, 
    it's ready to serve. Top with cheddar cheese and some additional bacon bits.


    Instead of bacon, I used cubed ham.  I put it all in at the start.  
    No sense putting ham cubes on the top at the end.  
    Just added the cheese at the end.
    Also, make sure to stir several times once you add the cream cheese.
    Mine was not completely dissolved, lol. I had only stirred it 2x after
    adding the cream cheese.

    Very easy recipe.
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    THE EARTH LAUGHS IN FLOWERS

    Dorothy2
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    Rank:Diamond Member

    Score:4503
    Posts:4503
    From: USA
    Registered:10/26/2008

    RE:OUR RECIPE BOX
    (Date Posted:12/25/2014 11:18 PM)

    Homemade Creamed Corn in the Crockpot          Soooooo good.

    4 cups frozen corn (1 lb 3 oz family sized bag)
    8 oz cream cheese, room temperature
    1/2 cup milk
    1/2 cup butter
    1 tablespoon sugar
    1 teaspoon kosher salt
    1 teaspoon fresh ground black pepper (plus more for serving)

    Combine all ingredients in a 3 quart slow cooker, don't worry about mixing thoroughly, just throw it all in. Cook on high for 1 hour, stir, then cook an additional hour. Serve with fresh ground black pepper.


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    “Humility is not thinking less of yourself; it is thinking of yourself less." -Rick Warren

    Dorothy2
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    Rank:Diamond Member

    Score:4503
    Posts:4503
    From: USA
    Registered:10/26/2008

    RE:OUR RECIPE BOX
    (Date Posted:08/16/2015 4:04 PM)


    Lick your Chops Pork    (One Dish Pork Chops)

    6 Quart Crockpot

     

    6 Center Cut Pork Chops ¾ to 1 inch thick

    2 T Vegetable Oil

    1 T Salted Butter

    2 Cans of Condensed Cream of Mushroom Soup  * (Campbell’s 10 ¾ oz cans)

    1 Can of Condensed Cream of Tomato Soup  *

    1 Can of Condensed Cream of Celery Soup

    1 Package of DRY Pork Gravy Mix  (Shillings)

    2 Medium Onions, Chopped

    2 Medium Size Green Peppers (or one red and one green  OR  a Small package of frozen tri-color pepperstrips

    3 – 4 medium size potatoes, peeled and cut in halflengthwise

    1 Additional Package of Pork Gravy Mix (for later)

    Salt & Pepper to taste

    Hot Sauce

    *Or 3 Cams of Golden Mushroom Soup

    In a large skillet on medium heat, sauté the pork chops withvegetable oil and butter until they are browned on both sides..  Remove the pork chops to a plate and pull thefrying pan from the heat.  Use a spatulato loosen any tidbits of pork from the bottom of the skillet and leave themthere. 

    Mix the 4 cans of condensed soup and dry pork gravy mixtogether in a large bowl. 

    Place ¼ of the soup mixture in the bottom of thecrockpot.   Place a layer of pork chopson top of the soup.  Turn them over sothat the tops of the pork chops are coated and then cover them with anotherlayer of pork chops.  Slather the toplayer of pork chops with another ¼ of the soup. (You have now used half of the soup)

    Turn the crockpot on LOW, and cover it to begin cooking.

    Placed chopped onions and peppers in the skillet you usedfor the pork chops and fry them over medium heat until the onions aretranslucent.  Stir constantly, scrapingthe bottom of the pan to lift and mix any tidbits of browned pork that havestuck to the pan.

    Remove the onions and peppers from the pan with a slottedspoon and place them on top of the pork chops in the crockpot.

    Slide the potato halves around the pork chops and slather onthe rest of the soup in your bowl.

    Replace the crockpot lid and cook until the pork chops andpotatoes are fork tender (approximately 4 hours)

    Taste the gravy that has formed and adjust the seasoning ifnecessary.  If the gravy is not thickenough, sprinkle in the 2nd package of pork gravy mix, stir it in,put on the lid and let it cook for another 15 minutes.

    You can make this meal in a 9 x 13inch cake pan in the oven.  Assemble thesame as you would in the Crockpot, cover it with two layers of heavy duty foilto seal in all that goodness and bake in a 350 Oven for 3 hours or until thepotatoes and pork are fork tender.


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    “Humility is not thinking less of yourself; it is thinking of yourself less." -Rick Warren

    Dorothy2
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    Rank:Diamond Member

    Score:4503
    Posts:4503
    From: USA
    Registered:10/26/2008

    RE:OUR RECIPE BOX
    (Date Posted:08/16/2015 4:04 PM)



    Strawberry Muffins   (Joanne Fluke’s Double Fudge Brownie Murder)

    Preheat oven to 375, rack in the middle position

    The Batter

    ¾ Cup Salted Butter (1 and ½ sticks, 6 ounces)

    1 cup white (granulated) sugar

    2 beaten eggs (just whip them up in a glass with a fork

    2 tsp baking powder

    ½ tsp salt

    ½ tsp cinnamon

    1 Cup fresh or frozen sliced strawberries (no need to thaw if they are frozen)

    2 cups plus one Tablespoon flour (Pack it down in the cup when you measure it)

    ½ cup whole milk

    ½ cup strawberry jam

    Crumb Topping

    1/2 Cup Sugar

    1/3 Cup Flour

    ¼ Cup Salted Butter (1/2 stick)

     

    Grease the bottom only of a 12 cup muffin pan (or line the cups with double cupcake papers)

    Put the one Tablespoon of flour in a baggie with your cup of fresh or frozen strawberries.  Shake it gently to coat the strawberries and leave them in the bag for now.

     

    Melt the butter

    Mix in the sugar

    Add the Beaten Eggs, Baking Powder, Salt, and Cinnamon.  Mix it up thoroughly.

    Add one cup of flour to your bowl and mix it in with half of the milk.  Then add the rest of the flour and milk and mix thoroughly.

    Add the half cup of strawberry jam to your bowl and mix it in.  Your dough will turn a beautiful shade of pinkish red.  When your dough is thoroughly mixed, fold in the flour coated fresh or frozen sliced strawberries.

    Fill the muffin cups ¾ full and set them aside.   If you have dough left over, grease the bottom of a small tea bread loaf and fill it with your remaining dough.

     

    Crumb Topping

    Mix the sugar and flour in a small bowl. Add the butter and cut it in until crumbly.  You can also use a food processor with chilled butter and the steel blade.

    Fill the remaining space in the muffin cups with crumb topping.  Bake the muffins in a 375 degree oven for 25 – 30 minutes.  The Tea Bread should bake about 10 minutes longer than the muffins.

    When the muffins are baked, set the muffin pan on a wire rack to cool for at least 30 minutes.  The muffins need to cool in the pan for easy removal.  Then just tip them out and enjoy.



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    “Humility is not thinking less of yourself; it is thinking of yourself less." -Rick Warren

    Dorothy2
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    Rank:Diamond Member

    Score:4503
    Posts:4503
    From: USA
    Registered:10/26/2008

    RE:OUR RECIPE BOX
    (Date Posted:02/19/2016 9:30 PM)


    Crockpot Peach Dump Cake Recipe
    Author: 
    Prep time:  
    Cook time:  
    Total time:  
    Serves: 6 - 8
     
    Ingredients
    • 1 box Betty Crocker Yellow Cake Mix {15.25 oz.}
    • 2 cans Peach Pie Filling {21 oz. each}
    • 1 stick Butter, melted {4 oz. or 110 grams}
    Instructions
    1. Spray inside of Crockpot with non-stick cooking spray
    2. Empty cans of Peach Pie Filling into bottom of crockpot, and spread out evently.
    3. In medium mixing bowl, combine dry Cake Mix and melted Butter, and stir until crumbly. {break up any large chunks into small crumbles with spoon}.
    4. Pour cake/butter crumble mixture over peaches in crockpot, and spread out evenly, and cover crockpot with lid.
    5. Cook on HIGH for 2 hours, or LOW for 4 hours. Serve with Ice Cream or Whip Cream. ENJOY!!
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    “Humility is not thinking less of yourself; it is thinking of yourself less." -Rick Warren

    Dorothy2
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    Rank:Diamond Member

    Score:4503
    Posts:4503
    From: USA
    Registered:10/26/2008

    RE:OUR RECIPE BOX
    (Date Posted:05/25/2016 8:41 AM)



    I got an email from Author Lorna Barrett (Loraine Bartlett, LL Bartlett) this morning, which included this recipe from one of her 'Victoria Square' mysteries (which I've never read).   It's wicked, and I didn't want to drool alone. smiley79    I'll move it to our recipes later.


    As the days get hotter, who wants to mess with recipes that require an oven? If you've got a sweet tooth, perhaps you'd like to make some Peanut Butter Buckeyes. This recipe was included in Victoria Square Mystery #3, One Hot Murder. Don't forget, the next book in the series will be out on December 6th--DEAD, BATH and BEYOND.

    peanut butter buckeyesPeanut Butter Buckeyes
    Ingredients
    1 (18-ounce) jar creamy peanut butter
    1/2 cup butter (softened)
    1 pound confectioners' sugar
    1 tablespoon vanilla
    12 ounces semisweet chocolate chips
    2 tablespoons vegetable shortening
     
    Cream the peanut butter and butter. Add the sugar and vanilla and mix well. Form into 1-inch balls and refrigerate. Melt the chocolate chips and shortening in a double boiler or in the microwave. Dip the peanut butter balls into chocolate with a toothpick about 3/4 of the way covered. Place chocolate side down on waxed paper. Let them set at room temperature or refrigerate.
     
    Yield: about 5 dozen pieces
     
    I bet you can't eat just one!
      
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    “Humility is not thinking less of yourself; it is thinking of yourself less." -Rick Warren

    Dorothy2
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    Rank:Diamond Member

    Score:4503
    Posts:4503
    From: USA
    Registered:10/26/2008

    RE:OUR RECIPE BOX
    (Date Posted:01/08/2017 12:39 PM)

    Chicken Noodle Casserole

     Course Main Course
     Cuisine American
     Prep Time 10 minutes
     Cook Time 35 minutes
     Total Time 45 minutes
     Servings 6
     Calories 700 kcal
     Author The Country Cook

    Ingredients

    • 1 12 oz package egg noodles cooked and drained
    • 2 10 oz cans chunk chicken breast, drained (or store-bought rotisserie chicken)
    • 2 10 oz cans cream of chicken soup
    • 1 cup mayonnaise
    • 1 cup milk
    • 1/2 onion finely diced
    • 2 cups shredded cheddar cheese
    • 1 1/2 cups frozen peas and carrots
    • 1 cup panko bread crumbs
    • 1 stick butter melted

    Instructions

    1. Preheat oven to 350F degrees.
    2. Spray 9 x 13 baking dish with non-stick cooking spray.
    3. In a large bowl, combine chicken, cream of chicken soup, mayonnaise, water, diced onion,
    4. shredded cheese and frozen peas and carrots.
    5. Stir until combined.
    6. Gently stir in cooked egg noodles.
    7. Pour in baking dish.
    8. Sprinkle top with Panko bread crumbs.
    9. Pour melted butter evenly over top of bread crumbs.
    10. Bake uncovered for about 30-35 minutes until bubbly and top is golden brown.

    Recipe Notes

    Serve warm

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    “Humility is not thinking less of yourself; it is thinking of yourself less." -Rick Warren

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