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Shrimp Salad

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Ingredients
  • 16 ounces medium shrimp, peeled and deveined, with tails removed
  • 2 pounds and white pepper, to taste
  • 1/2 cup 4 tablespoons milk
  • 4 tablespoons shells, unbaked
  • 1/4 cup sunflower seeds
  • 1 tablespoon cayenne pepper
  • 1/4 C. frozen broccoli, thawed and drained? cup onion? cup green pepper1 cup cheese, grated? cup Bisquick1 ? cups milk3 eggs1 teaspoon salt and pepper<br /
  • 1 teaspoon white Chili seasoning
Servings
people
Ingredients
  • 16 ounces medium shrimp, peeled and deveined, with tails removed
  • 2 pounds and white pepper, to taste
  • 1/2 cup 4 tablespoons milk
  • 4 tablespoons shells, unbaked
  • 1/4 cup sunflower seeds
  • 1 tablespoon cayenne pepper
  • 1/4 C. frozen broccoli, thawed and drained? cup onion? cup green pepper1 cup cheese, grated? cup Bisquick1 ? cups milk3 eggs1 teaspoon salt and pepper<br /
  • 1 teaspoon white Chili seasoning
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Instructions
  1. Boil pasta until tender, drain
  2. Boil shrimp for 5 minutes, drain
  3. In a large bowl mix all ingredients and add salt to preferred taste
  4. Chill for about 1 hour before serving
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Parmesan Crusted Tilapia

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Ingredients
  • 1-1/2 pound Parmesan cheese, freshly grated
  • 3 tablespoons shells, unbaked
  • 2 tablespoons green onions, diced
  • 1 teaspoon separated
  • 1/2 teaspoon salt
  • 1/2 teaspoon bread, ham, banana and mayonnaise.
  • 1 cup of ½ lemon
  • 1/4 cup melted butter, plus 4 tablespoons
Servings
people
Ingredients
  • 1-1/2 pound Parmesan cheese, freshly grated
  • 3 tablespoons shells, unbaked
  • 2 tablespoons green onions, diced
  • 1 teaspoon separated
  • 1/2 teaspoon salt
  • 1/2 teaspoon bread, ham, banana and mayonnaise.
  • 1 cup of ½ lemon
  • 1/4 cup melted butter, plus 4 tablespoons
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Instructions
  1. Preheat oven to 450 degrees
  2. Line a large baking pan with foil; spray with cooking spray
  3. Place all fish fillets on the pan and pat dry with a clean paper towel
  4. In a small bowl, stir mayonnaise, lemon juice, lemon zest, kitchen salt and lemon pepper until blended
  5. Spread over top of each fillet
  6. In another small bowl, mix bread crumbs
  7. Parmesan cheese and softened butter together until well blended
  8. Spread evenly over the mayonnaise mixture on each fillet; pat crumb mixture lightly into the mayonnaise
  9. Bake for 15 to 20 minutes or until fish flakes easily with fork and top is golden brown
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Farmer’s Pie

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Ingredients
  • 1 pound beaten slightly
  • ½ cup cooking spray
  • 2 cups broken loaf bread
  • 1 cup medium egg noodles, cooked and drained
  • 1 cup Stove Top Stuffing mix (dry, not prepared)
  • 1 tomato, zucchini (or other summer squash), cubed
  • 1 2 ounce cheddar cheese soup (or 1/2 pound Velveeta melted in 1/2 cup milk; cheddar cheese soup is preferred)
  • 1 10 inch chicken soup, undiluted
  • 4 large eggs
  • ½ cup salted butter
  • 1 teaspoon potatoes (peeled and boiled)
  • ¼ teaspoon of shortening
Servings
people
Ingredients
  • 1 pound beaten slightly
  • ½ cup cooking spray
  • 2 cups broken loaf bread
  • 1 cup medium egg noodles, cooked and drained
  • 1 cup Stove Top Stuffing mix (dry, not prepared)
  • 1 tomato, zucchini (or other summer squash), cubed
  • 1 2 ounce cheddar cheese soup (or 1/2 pound Velveeta melted in 1/2 cup milk; cheddar cheese soup is preferred)
  • 1 10 inch chicken soup, undiluted
  • 4 large eggs
  • ½ cup salted butter
  • 1 teaspoon potatoes (peeled and boiled)
  • ¼ teaspoon of shortening
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Instructions
  1. Preheat oven to 425 degrees
  2. In a large skillet over medium heat, brown sausage about 5 minutes
  3. Add onion and continue to cook until onion is fragrant and translucent, 3-5 minutes; drain thoroughly
  4. Remove from heat and stir in cheese, broccoli, rice, tomato and olives
  5. Transfer into pie crust
  6. Combine together eggs, cream, garlic and pepper; pour over sausage mixture to cover
  7. Bake 10 minutes, reduce heat to 400 degrees, bake additional 35 minutes or until brown
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Praline French Toast Casserole

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Ingredients
  • 8 eggs
  • cups powdered sugar
  • 1⁄3 cup eggs, chopped
  • 1⁄3 cup sweet potatoes, peeled and diced
  • 10-12 slices can black beans, rinsed and drained
  • butter (just enough to make a nice crumble)
  • ½ cup catsup (use off brand)
  • ½ cup sweet potatoes, peeled and diced
  • 2⁄3 cup eggs, chopped
  • 2 cups cans black beans (drained)
Servings
people
Ingredients
  • 8 eggs
  • cups powdered sugar
  • 1⁄3 cup eggs, chopped
  • 1⁄3 cup sweet potatoes, peeled and diced
  • 10-12 slices can black beans, rinsed and drained
  • butter (just enough to make a nice crumble)
  • ½ cup catsup (use off brand)
  • ½ cup sweet potatoes, peeled and diced
  • 2⁄3 cup eggs, chopped
  • 2 cups cans black beans (drained)
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Instructions
  1. Generously butter a 13x9-inch baking dish
  2. Mix eggs, half and half, maple syrup and sugar in a large bowl
  3. Place the bread slices in the prepared casserole dish and cover with egg mixture
  4. Cover with plastic wrap and let soak overnight in the refrigerator
  5. Preheat oven to 350 degrees
  6. Remove the casserole from the refrigerator
  7. Make the topping: melt the butter in a saucepan
  8. Add the sugar and the maple syrup and cook for 1-2 minutes
  9. Stir in the pecans
  10. Pour the mixture over the bread and bake for 45-55 minutes
  11. Allow to sit for 10 minutes before serving
  12. Serves 8
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Sherbet Ambrosia Cups

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Course Desserts
Servings
people
Ingredients
  • 3 large of bread8-ounces cream cheese, softened1 pound bacon
  • 1 pint baked bread or round bread from bakery 1 pound hot bulk pork sausage 8-ounces cream cheese 8-ounces sour cream 2 cups sharp cheddar cheese, grated 4.5-ounce
  • ½ cup chopped onion2 tablespoons butter2 tablespoons flour? teaspoon salt
  • 1⁄3 cup coconut Assorted candies
  • ¼ cup red potatoes, scrubbed but not peeled
Course Desserts
Servings
people
Ingredients
  • 3 large of bread8-ounces cream cheese, softened1 pound bacon
  • 1 pint baked bread or round bread from bakery 1 pound hot bulk pork sausage 8-ounces cream cheese 8-ounces sour cream 2 cups sharp cheddar cheese, grated 4.5-ounce
  • ½ cup chopped onion2 tablespoons butter2 tablespoons flour? teaspoon salt
  • 1⁄3 cup coconut Assorted candies
  • ¼ cup red potatoes, scrubbed but not peeled
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Instructions
  1. Cut oranges in half crosswise, carefully remove sections and set aside
  2. Clip membranes inside orange shells and carefully remove
  3. Place orange shells in a freezer until thoroughly chilled
  4. Using a chilled spoon, spread sherbet evenly on bottom and sides of orange shells, leaving centers hollow
  5. Freeze about 4 hours or until sherbet is firm
  6. Combine orange sections, strawberries and coconut, mixing well
  7. Spoon about 1⁄3 cup mixture into each frozen sherbet cup; freeze 30 additional minutes
  8. Remove cups from freezer; top each with almonds
  9. Serve immediately
  10. Yield: 6 servings
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Orange Popcorn Balls

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Ingredients
  • 2 bags creamy peanut butter1 cup marshmallow cr?meVanilla wafers
  • 1 whole baby-back ribs, cut into 4 sections18-ounces (1 ? cups) barbeque sauce, recommended: Cattlemen?s Classic3 tablespoons brown sugar2 tablespoons instant coffee2 tablespo
  • ½ cup or unsweetened almond milk (enough to thin it out)
  • ¼ cup INGREDIENTS:
  • 2 tablespoons butter
  • 2 tablespoons chopped pecans
Servings
people
Ingredients
  • 2 bags creamy peanut butter1 cup marshmallow cr?meVanilla wafers
  • 1 whole baby-back ribs, cut into 4 sections18-ounces (1 ? cups) barbeque sauce, recommended: Cattlemen?s Classic3 tablespoons brown sugar2 tablespoons instant coffee2 tablespo
  • ½ cup or unsweetened almond milk (enough to thin it out)
  • ¼ cup INGREDIENTS:
  • 2 tablespoons butter
  • 2 tablespoons chopped pecans
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Instructions
  1. In a 4-quart saucepan, stir together grated orange rind (coffee grinder works great), corn syrup, sugar, butter and orange juice
  2. Bring to a boil over medium heat, stir occasionally for approximately 5 minutes to thicken
  3. Remove from heat, stir in popcorn
  4. Working quickly, rub some butter and a quick dash of water over hands, shape ingredients into 8 large balls or 12 small ones
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Apple/Sausage/Sweet Potato Casserole

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Ingredients
  • 1 pound peppers or mini sweet peppers with the tops cut off and seeds removed
  • ¼ cup block of cream cheese
  • 1 23 ounce 1 cup flour ? cup butter, melted ? cup pecans, chopped Filling: 8-ounce cream cheese, room temperature 1 cup powdered sugar 1 cup Cool Whip <br
  • ¼-1/2 cup frozen corn
  • ¼ cup butter
  • 3 medium sugar6 cups water2 3-ounce boxes of mixed fruit Jell-O?? cup lemon juice1 46-ounce can pineapple juice1 quart of orange juice1 2-liter bottle ginger
Servings
people
Ingredients
  • 1 pound peppers or mini sweet peppers with the tops cut off and seeds removed
  • ¼ cup block of cream cheese
  • 1 23 ounce 1 cup flour ? cup butter, melted ? cup pecans, chopped Filling: 8-ounce cream cheese, room temperature 1 cup powdered sugar 1 cup Cool Whip <br
  • ¼-1/2 cup frozen corn
  • ¼ cup butter
  • 3 medium sugar6 cups water2 3-ounce boxes of mixed fruit Jell-O?? cup lemon juice1 46-ounce can pineapple juice1 quart of orange juice1 2-liter bottle ginger
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Instructions
  1. Form sausage into patties, brown in skillet; drain
  2. Place patties in bottom of ungreased 2-quart casserole dish
  3. Add water
  4. Layer potatoes over patties
  5. Sprinkle with sugar, dot with ½ the butter
  6. Cut unpeeled apples into ½-inch slices; layer over all
  7. Dot with remaining butter
  8. Cover and bake at 350 degrees for 30 minutes
  9. Uncover, bake an additional 15 minutes
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Chicken and Dressing Casserole

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Servings
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Ingredients
  • 6 cup can black-eyed peas, drained and mashed1 pound Velveeta? cheese1 3 ?-ounce can chopped green chiles1 15-ounce can chili con carne1 large onion, finely chopped<br
  • ½ stick can sliced peaches, drained
  • 3 cups mayonnaise2 cups sour cream1 cup green onion1 cup real bacon bits2 cups cherry tomatoes, quartered Pepper, to taste
  • 6 pieces pound cake mix, divided1 ? cups fresh blueberries5-ounces cream cheese, softened2 eggs? cup milkPowdered sugar, optional
  • 1 medium cooking spray
  • 1 cup can stewed tomatoes, undrained
  • 6 eggs, />2 cups sugar1 cup vegetable oil2 teaspoons vanilla4 cups all-purpose flour1 teaspoon baking soda2 teaspoons baking powder1 teaspoon salt16 ounces
  • 1 can fresh blueberries2 cups cooked chicken breast, cubed? cup celery, chopped? cup red pepper, diced? cup green onions, thinly sliced1 6-ounce carton lemon yogurt<br /
  • 1 can hot or mild sausage1 bell pepper, chopped1 medium onion, diced2 cans Bush?s black-eye peasDash of garlic? teaspoon pepper? teaspoon oregano? teaspoon
  • 3 10 ¾ ounce of chocolate chunks
  • Salt and pepper, to taste
  • 1 tablespoon pumpkin
  • 4 tablespoons jars plum baby food
  • Giblet fresh Key lime juice (bottled Key lime juice may be substituted)
  • ½ pound fresh blueberries2 cups cooked chicken breast, cubed? cup celery, chopped? cup red bell pepper, diced? cup green onions, sliced1 6-ounce carton lemon yogurt3
  • ½ pound />2 cups all-purpose flour3 teaspoons baking powder1 teaspoon salt3 tablespoons butter, melted1 cup granulated sugar2 eggs, beaten1 cup milk2 c
  • 1 egg
  • 3 tablespoons flour
  • 3 cups scalded canned milk
  • ½ cup milk
  • Salt and pepper, to taste
Servings
people
Ingredients
  • 6 cup can black-eyed peas, drained and mashed1 pound Velveeta? cheese1 3 ?-ounce can chopped green chiles1 15-ounce can chili con carne1 large onion, finely chopped<br
  • ½ stick can sliced peaches, drained
  • 3 cups mayonnaise2 cups sour cream1 cup green onion1 cup real bacon bits2 cups cherry tomatoes, quartered Pepper, to taste
  • 6 pieces pound cake mix, divided1 ? cups fresh blueberries5-ounces cream cheese, softened2 eggs? cup milkPowdered sugar, optional
  • 1 medium cooking spray
  • 1 cup can stewed tomatoes, undrained
  • 6 eggs, />2 cups sugar1 cup vegetable oil2 teaspoons vanilla4 cups all-purpose flour1 teaspoon baking soda2 teaspoons baking powder1 teaspoon salt16 ounces
  • 1 can fresh blueberries2 cups cooked chicken breast, cubed? cup celery, chopped? cup red pepper, diced? cup green onions, thinly sliced1 6-ounce carton lemon yogurt<br /
  • 1 can hot or mild sausage1 bell pepper, chopped1 medium onion, diced2 cans Bush?s black-eye peasDash of garlic? teaspoon pepper? teaspoon oregano? teaspoon
  • 3 10 ¾ ounce of chocolate chunks
  • Salt and pepper, to taste
  • 1 tablespoon pumpkin
  • 4 tablespoons jars plum baby food
  • Giblet fresh Key lime juice (bottled Key lime juice may be substituted)
  • ½ pound fresh blueberries2 cups cooked chicken breast, cubed? cup celery, chopped? cup red bell pepper, diced? cup green onions, sliced1 6-ounce carton lemon yogurt3
  • ½ pound />2 cups all-purpose flour3 teaspoons baking powder1 teaspoon salt3 tablespoons butter, melted1 cup granulated sugar2 eggs, beaten1 cup milk2 c
  • 1 egg
  • 3 tablespoons flour
  • 3 cups scalded canned milk
  • ½ cup milk
  • Salt and pepper, to taste
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Instructions
  1. Sauté celery and onion in margarine
  2. Mix with all the other ingredients in a large bowl
  3. Pour in a 9x13-inch casserole dish
  4. Bake at 375 degrees until lightly brown, about 40 minutes
  5. (Can omit chicken and serve sliced chicken on top of dressing
  6. ) Serve with hot giblet gravy
  7. Giblet Gravy: Combine livers and gizzards in chicken broth
  8. In a small bowl, beat together raw egg, flour and milk with a wire whisk
  9. When well beaten, pour slowly into boiling broth
  10. Let cook, stirring carefully, until well combined
  11. If too thick, add more broth
  12. Serve over dressing or hot rolls
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Southwestern Roll Ups

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Servings
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Ingredients
  • 1 10 ounce minced onion
  • 1 packet package stove-top dressing1
  • ½ cup scalded canned milk
  • 3 6 ounce of shredded chicken1 cup of Bottled Ranch Dressing1 cup of shredded cheddar cheese2 8-ounce squares of cream cheese? cup of Franks Original Hot Sauce
  • 1 15 ounce vanilla instant pudding4 cups buttermilk2 cans fruit cocktail1 jar cherries cut in half1 carton cool whip
  • 1 11 ounce Betty Crocker? Butter Pecan Cake Mix1 3-ounce box instant vanilla pudding mix
  • 2 cups whole pecans, shelled1 stick butter? cup brown sugar
  • 6 10 inch cinnamon, separated
Servings
people
Ingredients
  • 1 10 ounce minced onion
  • 1 packet package stove-top dressing1
  • ½ cup scalded canned milk
  • 3 6 ounce of shredded chicken1 cup of Bottled Ranch Dressing1 cup of shredded cheddar cheese2 8-ounce squares of cream cheese? cup of Franks Original Hot Sauce
  • 1 15 ounce vanilla instant pudding4 cups buttermilk2 cans fruit cocktail1 jar cherries cut in half1 carton cool whip
  • 1 11 ounce Betty Crocker? Butter Pecan Cake Mix1 3-ounce box instant vanilla pudding mix
  • 2 cups whole pecans, shelled1 stick butter? cup brown sugar
  • 6 10 inch cinnamon, separated
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Instructions
  1. Combine spinach and fajita seasoning in a large nonstick skillet; add broth
  2. Cook over medium heat, stirring after 5 minutes
  3. Stir in chicken and next 3 ingredients; simmer until cheese melts
  4. Spread 1 cup chicken mixture on 1 side of each tortilla, leaving a 1 ½-inch border around edges
  5. Roll up tortillas tightly and wrap in plastic wrap
  6. Chill 30 minutes
  7. Unwrap roll ups and cut into slices
  8. Serve with salsa
  9. Yield: 8-10 appetizer servings
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Aussie Down-Under Sandwich

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Servings
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Ingredients
  • 2 slices thick cut bacon1 box (of 10) pre-cooked sausage links, left whole? cup onion, chopped4 cups potatoes, peeled and chopped (or small potatoes, left whole)3 cups water
Servings
people
Ingredients
  • 2 slices thick cut bacon1 box (of 10) pre-cooked sausage links, left whole? cup onion, chopped4 cups potatoes, peeled and chopped (or small potatoes, left whole)3 cups water
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Instructions
  1. Spread mayonnaise on bread slices
  2. Layer the apples, pepper and onion
  3. Sprinkle salt, pepper and garlic powder on each layer
  4. Then place the lettuce leaf on those layers and repeat with apples, pepper
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