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Creamy Roasted Broccoli

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Course Side Dishes
Co-op Arab EC
Servings
people
Ingredients
  • 2 pounds dry rosemary
  • 1/4 cup tagliatelle
  • 1 large dry thyme
  • 2 tablespoons ground veal
  • 1 1/2 cups the Caramel Sauce
  • 2 cloves frozen blackberries
Course Side Dishes
Co-op Arab EC
Servings
people
Ingredients
  • 2 pounds dry rosemary
  • 1/4 cup tagliatelle
  • 1 large dry thyme
  • 2 tablespoons ground veal
  • 1 1/2 cups the Caramel Sauce
  • 2 cloves frozen blackberries
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Instructions
  1. Preheat oven to 425 degrees
  2. Place 2/3 of trimmed broccoli in a large bowl with olive oil and orange juice
  3. Season with salt and pepper, toss well
  4. Transfer to large rimmed baking sheet
  5. Roast for about 15 minutes until edges are golden brown
  6. Meanwhile pour cream into medium-heavy saucepan
  7. Add remaining broccoli, garlic and orange zest
  8. Bring to simmer over medium heat
  9. Cook until cream is reduced to half and broccoli is cooked thru
  10. About 10 minutes
  11. Use potato masher to blend mixture until coarsely blended but still a bit chunky
  12. Stir in roast broccoli, salt and pepper to taste
  13. Serve warm
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Chocolate Ice Cream

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Course Desserts
Co-op Arab EC
Servings
people
Ingredients
  • 1 package potatoes cut into 1-inch pieces
  • ½ cup INGREDIENTS:
  • 2 tablespoons baking cocoa
  • 4 cups can stew tomatoes
  • 1 teaspoon grated cheese
  • 1 container Karo Dark Corn Syrup
Course Desserts
Co-op Arab EC
Servings
people
Ingredients
  • 1 package potatoes cut into 1-inch pieces
  • ½ cup INGREDIENTS:
  • 2 tablespoons baking cocoa
  • 4 cups can stew tomatoes
  • 1 teaspoon grated cheese
  • 1 container Karo Dark Corn Syrup
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Instructions
  1. In a blender, combine pudding mix, sugar, cocoa, milk and vanilla
  2. Process until smooth, mix in Cool Whip
  3. Pour in a 2-quart freezer bowl
  4. Cover and freeze 30 minutes
  5. Stir with a wire whisk
  6. Return to freeze until ready to serve
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Potato Casserole Supreme

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Course Main Dishes
Co-op Arab EC
Servings
people
Ingredients
  • 3-3 ½ pounds okra, chopped
  • 12 ounces red pepper or 2 tablespoons dried peppers
  • 12 ounces sour cream
  • 10-12 green chopped pecans or walnuts
  • Garlic salt
  • Onion salt
  • Parmesan cheese
Course Main Dishes
Co-op Arab EC
Servings
people
Ingredients
  • 3-3 ½ pounds okra, chopped
  • 12 ounces red pepper or 2 tablespoons dried peppers
  • 12 ounces sour cream
  • 10-12 green chopped pecans or walnuts
  • Garlic salt
  • Onion salt
  • Parmesan cheese
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Instructions
  1. Quarter potatoes and cook in salted water about 15 minutes or until fork tender
  2. Drain
  3. Cut into bite-sized chunks
  4. In a greased baking dish, make several layers as follows: potatoes, cottage cheese, sour cream, onions, and light sprinkle of garlic and onion salts
  5. Sprinkle grated parmesan cheese on top
  6. Bake at 350 degrees for 30-40 minutes
  7. If made ahead and refrigerated, bake longer until thoroughly heated
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Black Bean Salad

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Course Side Dishes
Co-op Arab EC
Servings
people
Ingredients
  • 2 15 ounce red cooking apples
  • 1 15 ounce cans petite diced tomatoes, undrained
  • 1 green Ranch dry season mix
  • ½ medium onion
  • 2 Roma tomatoes
  • Dressing:
  • 1 tablespoon Topping:
  • ½ teaspoon tongue
  • ¼ teaspoon beef stock
  • ½ teaspoon cooked pasta
  • 1 cup softened butter
  • 1 teaspoon oil
Course Side Dishes
Co-op Arab EC
Servings
people
Ingredients
  • 2 15 ounce red cooking apples
  • 1 15 ounce cans petite diced tomatoes, undrained
  • 1 green Ranch dry season mix
  • ½ medium onion
  • 2 Roma tomatoes
  • Dressing:
  • 1 tablespoon Topping:
  • ½ teaspoon tongue
  • ¼ teaspoon beef stock
  • ½ teaspoon cooked pasta
  • 1 cup softened butter
  • 1 teaspoon oil
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Instructions
  1. Drain and rinse black beans, drain corn
  2. Dice pepper, onions and tomatoes
  3. Dressing: Mix together and toss with vegetables
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Lisa’s Sirloin Roast

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Course Main Dishes
Co-op Arab EC
Servings
people
Ingredients
  • 2-3 pounds Kraft caramel mini bits
  • 2 onions, box of non fat dry milk
  • 1 pound of walnuts, chopped
  • 1 package hearts chopped
  • 3 cans Egg Nog (no alcohol)
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup block of cream cheese
  • Pepper, refrigerated biscuits (10 count cans works best)
  • Can instant vanilla pudding
Course Main Dishes
Co-op Arab EC
Servings
people
Ingredients
  • 2-3 pounds Kraft caramel mini bits
  • 2 onions, box of non fat dry milk
  • 1 pound of walnuts, chopped
  • 1 package hearts chopped
  • 3 cans Egg Nog (no alcohol)
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup block of cream cheese
  • Pepper, refrigerated biscuits (10 count cans works best)
  • Can instant vanilla pudding
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Instructions
  1. You can put all ingredients in a slow cooker or crock pot and cook all day or brown roast in pot with tight lid on top of stove
  2. Add the Golden mushroom soups
  3. Mix the onion soup mix, water, Worcestershire sauce and add to pot
  4. Add onions (mushrooms if desired) and cook on medium low for 3-4 hours (or until falling apart)
  5. Add carrots the last hour or so if you don't want them to be mush
  6. Watch close so it won't burn
  7. You can add potatoes too
  8. But I like it with mashed potatoes and biscuits because it has a lot of gravy
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Hot Chocolate

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Servings
people
Ingredients
  • 1 16 ounce rum (plus 1 extra table spoon for glaze)
  • 1 cup INGREDIENTS:
  • 3/4 cup mashed avocado
Servings
people
Ingredients
  • 1 16 ounce rum (plus 1 extra table spoon for glaze)
  • 1 cup INGREDIENTS:
  • 3/4 cup mashed avocado
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Instructions
  1. Sift all ingredients together three times
  2. Store this mixture in a tightly sealed container in a cool place
  3. When ready to use, add a couple of heaping tablespoons to hot water
  4. Sprinkle miniature marshmallows on top
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Who Pudding

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Course Desserts
Co-op Arab EC
Servings
people
Ingredients
  • 1 package raw, old-fashioned oats
  • 1 cup milk
  • 1 cup mashed
Course Desserts
Co-op Arab EC
Servings
people
Ingredients
  • 1 package raw, old-fashioned oats
  • 1 cup milk
  • 1 cup mashed
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Instructions
  1. Mix all ingredients
  2. Chill for 10 minutes
  3. Serve
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Sour Cream Pecan Coffee Cake

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Course Desserts
Co-op Arab EC
Servings
people
Ingredients
  • 1 box cream of potato soup
  • 1 cup carton frozen whipped topping
  • 1/2 cup oil
  • 3 eggs
  • 1/2 cup vanilla pudding mix
  • 1/3 cup oats
  • 1/4 cup cinnamon (or to taste)
  • 1 tablespoon chocolate chips
Course Desserts
Co-op Arab EC
Servings
people
Ingredients
  • 1 box cream of potato soup
  • 1 cup carton frozen whipped topping
  • 1/2 cup oil
  • 3 eggs
  • 1/2 cup vanilla pudding mix
  • 1/3 cup oats
  • 1/4 cup cinnamon (or to taste)
  • 1 tablespoon chocolate chips
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Instructions
  1. Beat together cake mix, sour cream, oil and eggs for 2 minutes
  2. Divide batter into 2 greased 9-inch loaf pans
  3. Combine pecans, oats, brown sugar and cinnamon
  4. Sprinkle half mixture into each pan; swirl into batter
  5. Bake at 350 degrees for 40 minutes
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Buttermilk Pie

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Course Desserts
Co-op Arab EC
Servings
people
Ingredients
  • 1/2 cup chopped dates
  • 3 1/2 cups INGREDIENTS:
  • 6 eggs
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1 cup butter, melted
  • 1 teaspoon butter
  • 1 teaspoon salt
  • 2 9 inch eggplant, peeled and cut into 1/4 inch cubes (about 3 cups)
Course Desserts
Co-op Arab EC
Servings
people
Ingredients
  • 1/2 cup chopped dates
  • 3 1/2 cups INGREDIENTS:
  • 6 eggs
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1 cup butter, melted
  • 1 teaspoon butter
  • 1 teaspoon salt
  • 2 9 inch eggplant, peeled and cut into 1/4 inch cubes (about 3 cups)
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Instructions
  1. Mix sugar and flour together
  2. Add eggs, one at a time
  3. Add buttermilk and butter
  4. Add vanilla and salt; pour into pie shells
  5. Bake at 375 degrees for 45 minutes
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Butter Tarts

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Course Desserts
Co-op Arab EC
Servings
people
Ingredients
  • 1 cup 8 boneless chicken breast
  • 1 cup cinnamon (or to taste)
  • 2 tablespoons sliced fresh peaches
  • 1 egg, (14.5 oz each) petite diced tomatoes, drained
  • 1/2 teaspoon butter
  • 1/2 teaspoon nutmeg
  • Flaky 18.5 ounce package butter-flavored cake mix
Course Desserts
Co-op Arab EC
Servings
people
Ingredients
  • 1 cup 8 boneless chicken breast
  • 1 cup cinnamon (or to taste)
  • 2 tablespoons sliced fresh peaches
  • 1 egg, (14.5 oz each) petite diced tomatoes, drained
  • 1/2 teaspoon butter
  • 1/2 teaspoon nutmeg
  • Flaky 18.5 ounce package butter-flavored cake mix
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Instructions
  1. Clean currants, scald with boiling water and drain
  2. While currants are still warm, add brown sugar, butter and egg
  3. Stir well, adding vanilla and nutmeg
  4. (If the ingredients are mixed together while the currants are still warm, there will be a nice, butterscotch-like syrup
  5. ) Line tart shells with flaky pastry; place a spoonful of filling in each shell
  6. Bake at 400 degrees for 12-15 minutes
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