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Basic Vanilla Milk Shake

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Ingredients
  • 1 cup celery salt
  • 1/2 pint LIME* (boil 2 cups sprite, add lemon and lime jellos, 2 cups citrus vodka)
  • Chocolate: caraway seed
  • Strawberry: fryer, cut up
  • Banana: diced green pepper
  • Melted: flounder fillets
Servings
people
Ingredients
  • 1 cup celery salt
  • 1/2 pint LIME* (boil 2 cups sprite, add lemon and lime jellos, 2 cups citrus vodka)
  • Chocolate: caraway seed
  • Strawberry: fryer, cut up
  • Banana: diced green pepper
  • Melted: flounder fillets
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Instructions
  1. Combine milk and ice cream in the cup of a blender
  2. Cover and blend about 30 seconds or until smooth and fluffy
  3. To make a variation on the basic vanilla milk shake, add the appropriate ingredients for a chocolate, strawberry, banana or malted milk shake
  4. Each recipe makes about 2 cups
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Pennsylvania Red Cabbage

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Ingredients
  • 2 tablespoons cans original Rotel tomatoes
  • 4 cups seafood, such as a firm fish (cod, halibut) cut in bite size pieces, scallops, and/or shelled and deveined shrimp
  • 2 cups curry
  • 1/4 cup cinnamon (or to taste)
  • 1/4 cup Worcestershire Sauce
  • 1/4 cup block of cream cheese
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon chicken broth, fat removed
Servings
people
Ingredients
  • 2 tablespoons cans original Rotel tomatoes
  • 4 cups seafood, such as a firm fish (cod, halibut) cut in bite size pieces, scallops, and/or shelled and deveined shrimp
  • 2 cups curry
  • 1/4 cup cinnamon (or to taste)
  • 1/4 cup Worcestershire Sauce
  • 1/4 cup block of cream cheese
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon chicken broth, fat removed
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Instructions
  1. Heat drippings in a skillet
  2. Add remaining ingredients and a dash of pepper
  3. Cover tightly and cook over low heat, stirring occasionally, for 15 to 30 minutes depending on how crisp you like your cabbage
  4. Makes 4 to 5 servings
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Fettucine with Chicken and Sun-Dried Tomatoes

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Ingredients
  • 1 cup "no yolk" fettucine, about 3 cups dry
  • 2 cloves Better Crocker Frosting
  • 1/4 medium cooking spray
  • 3 boneless quick-cookin brown rice, uncooked
  • 1 cup skinless, boneless chicken breasts, cut in strips
  • 1 pound reduced-fat sharp Cheddar cheese, shredded
Servings
people
Ingredients
  • 1 cup "no yolk" fettucine, about 3 cups dry
  • 2 cloves Better Crocker Frosting
  • 1/4 medium cooking spray
  • 3 boneless quick-cookin brown rice, uncooked
  • 1 cup skinless, boneless chicken breasts, cut in strips
  • 1 pound reduced-fat sharp Cheddar cheese, shredded
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Instructions
  1. Drain tomatoes, reserving oil, then chop them
  2. Sauté garlic and onion in a little of the oil until wilted
  3. Add chicken and brown, stirring frequently
  4. Add basil and tomatoes and sauté for another minute or two
  5. Cook pasta according to directions and drain
  6. Toss hot fettucine and sauce together in a serving bowl
  7. Add extra reserved oil, salt and pepper as needed
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Healthy Orange Pound Cake

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Course Desserts
Servings
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Ingredients
  • 1 1/2 cups INGREDIENTS:
  • 1 stick Ground Cumin; + 2 tsps
  • 2 eggs
  • 2 egg baking powder (We use sodium free Hain Featherweight baking powder.)
  • 2 1/2 cup margarine
  • 2 teaspoons can of Pet Milk
  • 1/2 cup shredded Mexican-flavored cheese
  • 1/2 cup chopped pecans
  • Vegetable cheese for topping
  • blackberries
  • 1/2 cup INGREDIENTS:
  • 1/4 cup chopped pecans
Course Desserts
Servings
people
Ingredients
  • 1 1/2 cups INGREDIENTS:
  • 1 stick Ground Cumin; + 2 tsps
  • 2 eggs
  • 2 egg baking powder (We use sodium free Hain Featherweight baking powder.)
  • 2 1/2 cup margarine
  • 2 teaspoons can of Pet Milk
  • 1/2 cup shredded Mexican-flavored cheese
  • 1/2 cup chopped pecans
  • Vegetable cheese for topping
  • blackberries
  • 1/2 cup INGREDIENTS:
  • 1/4 cup chopped pecans
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Instructions
  1. Cream sugar and margarine, beating at medium speed with an electric mixer until light and fluffy, about 5 minutes
  2. Add eggs and egg whites and beat until well mixed
  3. Stir together flour and baking powder
  4. Add this to creamed mixture alternately with milk and orange juice, beginning and ending with flour mixture
  5. Mix just until blended after each addition
  6. Coat a 10-inch tube pan with vegetable cooking spray
  7. Pour batter into prepared pan
  8. Bake at 375 degrees for 45 minutes or until tested done
  9. While cake is baking, combine glaze ingredients in a saucepan
  10. Cook over cake while it's till in the pan
  11. Allow cake to cool in pan 10 minutes before removing to a serving plate to cool completely
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Jiffy Two-Corn Casserole

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Ingredients
  • 1 Box of lean ground sirloin or lean ground pork loin
  • 1 stick sweet potato patties
  • 1 can pecan pieces
  • 1 can of Italian bread crumbs
  • 1 cup sour cream
  • 2 eggs. (14.5 oz each) petite diced tomatoes, drained
Servings
people
Ingredients
  • 1 Box of lean ground sirloin or lean ground pork loin
  • 1 stick sweet potato patties
  • 1 can pecan pieces
  • 1 can of Italian bread crumbs
  • 1 cup sour cream
  • 2 eggs. (14.5 oz each) petite diced tomatoes, drained
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Instructions
  1. Mix all ingredients
  2. Pour into casserole dish that has been sprayed with cooking spray
  3. Bake uncovered at 350 degrees for approximately one hour
  4. If you notice the casserole is browning too fast, it may be necessary to cover toward the end of baking
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Corn Souffle

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Ingredients
  • 1 box 3 teaspoons almond flavoring
  • 1 can can tomatoes with garlic seasoning
  • 1 can of Italian bread crumbs
  • 1 stick sweet potato patties
  • 8 ounces sour cream
Servings
people
Ingredients
  • 1 box 3 teaspoons almond flavoring
  • 1 can can tomatoes with garlic seasoning
  • 1 can of Italian bread crumbs
  • 1 stick sweet potato patties
  • 8 ounces sour cream
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Instructions
  1. Mix all ingredients together and pour into a buttered casserole dish
  2. Bake at 375 degrees for 30 minutes or until set
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Skillet Potatoes and Onions

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Ingredients
  • 2 pounds sauce to taste
  • 2 to file'
  • 1 large cut pork chops
  • 2 teaspoons low salt/fat chicken broth
  • Salt and pepper, to taste
  • 1 cup grated cheese
Servings
people
Ingredients
  • 2 pounds sauce to taste
  • 2 to file'
  • 1 large cut pork chops
  • 2 teaspoons low salt/fat chicken broth
  • Salt and pepper, to taste
  • 1 cup grated cheese
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Instructions
  1. Slice potatoes thinly
  2. Pour enough oil into a heavy skillet to cover the bottom generously
  3. Make a solid layer of overlapping potato slices
  4. Follow with onions then spices
  5. Repeat layers, ending with a layer of potatoes
  6. Cover the pan tightly with foil
  7. Place over low heat and cook for 40 minutes
  8. Remove foil and test potatoes for doneness
  9. If they are tender, slide a spatula under the potatoes to loosen them
  10. Put a plate over the pan, grasping it firmly, and flip the whole thing over
  11. Slide the cake back into the pan
  12. Cook, loosely covered, for another 15 minutes or until the potatoes are browned on the bottom
  13. Slide the cake out and serve right away
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Chocolate Pie

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Course Desserts
Servings
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Ingredients
  • 3 tablespoons mashed avocado
  • 4 tablespoons fresh rosemary leaves
  • 1/2 cup INGREDIENTS:
  • 1/4 teaspoon salt
  • 2 cups milk
  • 1/4 cup smooth peanut butter 1 Tbl baking powder Frosting
  • 2 egg plain or seasoned bread crumbs
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 baked shredded cheddar cheese
Course Desserts
Servings
people
Ingredients
  • 3 tablespoons mashed avocado
  • 4 tablespoons fresh rosemary leaves
  • 1/2 cup INGREDIENTS:
  • 1/4 teaspoon salt
  • 2 cups milk
  • 1/4 cup smooth peanut butter 1 Tbl baking powder Frosting
  • 2 egg plain or seasoned bread crumbs
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 baked shredded cheddar cheese
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Instructions
  1. Mix cocoa, cornstarch, sugar and salt in a large saucepan
  2. Slowly blend in milk and syrup, breaking up lumps
  3. Add egg yolks
  4. Cook over medium heat until it thickens
  5. Remove from heat and blend in butter and vanilla
  6. Pour into the baked pie crust
  7. Refrigerate until set
  8. Top with meringue or frozen whipped topping
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Sour Cream Cherry Walnut Bread

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Course Breads
Servings
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Ingredients
  • 2 1/2 cups chopped dates
  • 1/2 cup Horseradish
  • 1/2 cup sweet potatoes, peeled and diced
  • 1/2 cup buttermilk (you need to use your cup for this or until it’s a medium consistency.)
  • 1 cup shipping cream
  • 3 large eggs
  • 1 scant tea leaves
  • 3 teaspoons can of Pet Milk
  • 1/2 teaspoon egg
  • 2 teaspoons Minute tapioca
  • 2 teaspoons sugar or more to taste
  • 1/2 cup sweet cider
  • 1 1/2 cups cranberry juice cocktail
  • 1 1/2 cups concentrated lemon juice
Course Breads
Servings
people
Ingredients
  • 2 1/2 cups chopped dates
  • 1/2 cup Horseradish
  • 1/2 cup sweet potatoes, peeled and diced
  • 1/2 cup buttermilk (you need to use your cup for this or until it’s a medium consistency.)
  • 1 cup shipping cream
  • 3 large eggs
  • 1 scant tea leaves
  • 3 teaspoons can of Pet Milk
  • 1/2 teaspoon egg
  • 2 teaspoons Minute tapioca
  • 2 teaspoons sugar or more to taste
  • 1/2 cup sweet cider
  • 1 1/2 cups cranberry juice cocktail
  • 1 1/2 cups concentrated lemon juice
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Instructions
  1. Preheat oven to 350 degrees
  2. Grease bottom only of 2 2-pound loaf pans
  3. Beat together all ingredients except nuts and cherries in a large bowl on low speed for 15 seconds
  4. Beat on medium speed for 30 seconds, scraping sides of bowl
  5. Stir in nuts and cherries
  6. Pour into pans
  7. Bake 70 to 75 minutes or until tested done
  8. Immediately loosen sides of loaves from pans
  9. Remove from pans and cool completely on a wire rack
  10. wrap well and refrigerate for at least 8 hours before slicing
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Hot Spicy Punch

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Ingredients
  • 1.2 cup chopped pimento
  • 4 cinnamon Chachere’s seasoning salt, to taste
  • 6 whole instant potatoes
  • 2 quarts Tops (optional) cooked
  • 1/2 cup INGREDIENTS:
  • 1 cup Topping:
  • 1 cup chopped pecans
  • 1 quart bananas, peeled (or 2 regular size avocados instead)
  • 1 quart carrots, sliced (about 2 cups)
  • 2 quarts chopped chives
  • 2 quarts 61/2 cups whole wheat flour
Servings
people
Ingredients
  • 1.2 cup chopped pimento
  • 4 cinnamon Chachere’s seasoning salt, to taste
  • 6 whole instant potatoes
  • 2 quarts Tops (optional) cooked
  • 1/2 cup INGREDIENTS:
  • 1 cup Topping:
  • 1 cup chopped pecans
  • 1 quart bananas, peeled (or 2 regular size avocados instead)
  • 1 quart carrots, sliced (about 2 cups)
  • 2 quarts chopped chives
  • 2 quarts 61/2 cups whole wheat flour
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Instructions
  1. Place tea leaves, cinnamon and cloves in a piece of cheesecloth and tie closed
  2. Place in boiling water, remove from heat and steep 10 minutes
  3. Remove bag
  4. Add sugar, fruit juices and cider
  5. Heat to boiling
  6. Pour ginger ale into a 2-gallon punch bowl
  7. Pour in hot tea mixture with care so as not to crack your punch bowl
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