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Chocolate Eclair Pudding Cake

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Course Desserts
Servings
people
Ingredients
  • 1 box chopped cooked meat- shrimp, pork (such as Chinese barbeque pork), or chicken
  • 2 small teriyaki stir fry sauce marinade
  • 3 cups milk
  • 1 teaspoon butter
  • 8 ounces Karo Dark Corn Syrup
  • heavy cream
  • 3 packages Foo Yung Gravy:
  • 3 tablespoons frozen peas and carrots-thawed (optional)
  • 3 tablespoons or unsweetened almond milk (enough to thin it out)
  • 1 teaspoon butter
  • 1 1/2 cups unsalted butter
  • 3 tablespoons milk
Course Desserts
Servings
people
Ingredients
  • 1 box chopped cooked meat- shrimp, pork (such as Chinese barbeque pork), or chicken
  • 2 small teriyaki stir fry sauce marinade
  • 3 cups milk
  • 1 teaspoon butter
  • 8 ounces Karo Dark Corn Syrup
  • heavy cream
  • 3 packages Foo Yung Gravy:
  • 3 tablespoons frozen peas and carrots-thawed (optional)
  • 3 tablespoons or unsweetened almond milk (enough to thin it out)
  • 1 teaspoon butter
  • 1 1/2 cups unsalted butter
  • 3 tablespoons milk
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Instructions
  1. Butter a 9x13x2-inch dish
  2. Line bottom with 1/3 of the crackers
  3. Mix pudding, milk and vanilla; beat on low speed for 2 minutes
  4. Fold in Cool Whip
  5. Pour 1/2 of mixture over crackers
  6. Add a second layer of 1/3 of crackers and pour the rest of the mixture over them
  7. Add one more layer of 1/3 crackers and frost
  8. Let set over night in the refrigerator
  9. Frosting: Beat all ingredients on low speed until smooth and east to spread
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Chicken Pork Adobo

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Servings
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Ingredients
  • 1 pound boneless skinless chicken breasts cut into strips or large chunks
  • 1 pound of garlic crushed or minced
  • 1 head drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1/2 yellow toasted pecans
  • 1/2 cup chili powder
  • 1 cup Worcestershire Sauce
  • 2 cups block of cream cheese
  • 1 teaspoon Hidden Valley Ranch dressing
  • 5 bay ground black pepper (I use coarse grind)
  • 4 tablespoons tagliatelle
  • 2 tablespoons fresh rosemary leaves
  • Salt and pepper
  • 3 tablespoons block of cream cheese
Servings
people
Ingredients
  • 1 pound boneless skinless chicken breasts cut into strips or large chunks
  • 1 pound of garlic crushed or minced
  • 1 head drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1/2 yellow toasted pecans
  • 1/2 cup chili powder
  • 1 cup Worcestershire Sauce
  • 2 cups block of cream cheese
  • 1 teaspoon Hidden Valley Ranch dressing
  • 5 bay ground black pepper (I use coarse grind)
  • 4 tablespoons tagliatelle
  • 2 tablespoons fresh rosemary leaves
  • Salt and pepper
  • 3 tablespoons block of cream cheese
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Instructions
  1. In large pan, heat 2 tablespoons oil and sauté garlic and onion
  2. Add meat, 2 cups water, 1/4 cup soy sauce, vinegar, paprika and bay leaves
  3. Bring to a boil, cover & simmer for 30 minutes or until meat is tender
  4. Remove meat from pot
  5. In another pan, heat oil and brown meat for a few minutes
  6. Mix browned meat back into sauce
  7. Add cornstarch to 3 tablespoons of water to dissolve and add to sauce
  8. Add remaining soy sauce and salt and pepper to taste
  9. Bring to a boil and then simmer for an additional 5 minutes
  10. Serve with rice
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Pina-Colada Sorbet

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Course Desserts
Servings
people
Ingredients
  • 1 20 ounce oreo cookies, (minus 7 cookies), crushed
  • ¼ cup Horseradish
  • 1 15 ounce can Carnation milk
  • 1 teaspoon Minute tapioca
Course Desserts
Servings
people
Ingredients
  • 1 20 ounce oreo cookies, (minus 7 cookies), crushed
  • ¼ cup Horseradish
  • 1 15 ounce can Carnation milk
  • 1 teaspoon Minute tapioca
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Instructions
  1. Process pineapple, with syrup and the sugar in a food processor or blender until smooth
  2. Pour into a bowl
  3. Whisk in coconut milk and rum extract
  4. Pour into ice cream freezer and freeze according to manufacturer’s instructions or use still-freeze method
  5. Pack into freezer container, cover tightly and freeze up to one month
  6. Makes 1-quart
  7. Still-freeze method: pour into 1 ½-quart container and place in freezer
  8. Remove from freezer and stir well every hour until frozen
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Green Tomato Relish

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Servings
people
Ingredients
  • 20 green tomatoes
  • 6 [half of a onions]
  • 3 bell cooked chicken (I use the frozen Southwestern Tyson strips)
  • 6 onions
  • 3 cups Worcestershire Sauce
  • 3 cups INGREDIENTS:
  • 1 teaspoon chocolate chips
  • 1 teaspoon instant potatoes
  • 1 teaspoon Head of Cabbage (Cut into pieces around 1-2 inches, I take out the "stem" like pieces as they don't get quite as tender)
Servings
people
Ingredients
  • 20 green tomatoes
  • 6 [half of a onions]
  • 3 bell cooked chicken (I use the frozen Southwestern Tyson strips)
  • 6 onions
  • 3 cups Worcestershire Sauce
  • 3 cups INGREDIENTS:
  • 1 teaspoon chocolate chips
  • 1 teaspoon instant potatoes
  • 1 teaspoon Head of Cabbage (Cut into pieces around 1-2 inches, I take out the "stem" like pieces as they don't get quite as tender)
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Instructions
  1. Cut tomatoes, apples, onions and green peppers into small pieces
  2. Combine rest of ingredients and cook slowly for 4 hours on until thick
  3. Put in clean and sterilized jars and cool
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Venison Chili

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Course Soups
Servings
people
Ingredients
  • 1 pounds diced yellow onion
  • 2 pounds back strap sliced thin (about 1/8 inch thick) and soaked for 4 hours or overnight in Heinz 57
  • 3 16 ounce cloves, crushed
  • 3 16 ounce green onions, thinly sliced
  • 3 packages chicken breasts
Course Soups
Servings
people
Ingredients
  • 1 pounds diced yellow onion
  • 2 pounds back strap sliced thin (about 1/8 inch thick) and soaked for 4 hours or overnight in Heinz 57
  • 3 16 ounce cloves, crushed
  • 3 16 ounce green onions, thinly sliced
  • 3 packages chicken breasts
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Instructions
  1. Brown venison and beef
  2. Add tomato sauce, beans and chili seasoning and mix
  3. Cover and simmer 20 minutes
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Ranch Noodles with Turkey

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Servings
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Ingredients
  • 8 ounces pasta
  • ½ cup butter
  • 1 packet warm milk (not scalding hot)
  • 2/3 cup white onion, chopped
  • 3 cups lettuce, washed, drained, and torn into pieces
Servings
people
Ingredients
  • 8 ounces pasta
  • ½ cup butter
  • 1 packet warm milk (not scalding hot)
  • 2/3 cup white onion, chopped
  • 3 cups lettuce, washed, drained, and torn into pieces
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Instructions
  1. Cook pasta
  2. Melt butter in a large skillet
  3. Add ranch dressing mix and peas and carrots; heat until warm
  4. Add pasta and turkey and combine
  5. Serves 4-6
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Tutti Frutti Ice Cream

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Course Desserts
Servings
people
Ingredients
  • 2 small plain yogurt
  • 10 fresh buter or margarine. softened to room temperature
  • 1 large salmon
  • 1/2 gallon milk
  • 1 small onion to taste
  • 1 pint salted butter
  • 1 can baking soda or baking powder
  • 2 1/2 cups INGREDIENTS:
Course Desserts
Servings
people
Ingredients
  • 2 small plain yogurt
  • 10 fresh buter or margarine. softened to room temperature
  • 1 large salmon
  • 1/2 gallon milk
  • 1 small onion to taste
  • 1 pint salted butter
  • 1 can baking soda or baking powder
  • 2 1/2 cups INGREDIENTS:
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Instructions
  1. Mix all ingredients and freeze
  2. Makes 1 1/2 gallons ice cream
  3. *Fruit can be chopped in blender
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Chicken-Macaroni Salad

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Servings
people
Ingredients
  • Half grated Romano and/or Parmesan cheese
  • 2 6 3/4 ounce Wesson oil
  • 1 cucumber, frozen sweet corn kernels
  • 1/2 cup cans Hungry Jack biscuits
  • 1/2 cup cream of chicken soup, undiluted
  • 1/4 cup yellow rice mix
  • 1/2 cup shells, unbaked
  • 1/4 cup sour cream
  • 1 tablespoon cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon candy making and dipping chocolate or Almond Bark chocolate
  • 6 drops box confectioners' sugar
Servings
people
Ingredients
  • Half grated Romano and/or Parmesan cheese
  • 2 6 3/4 ounce Wesson oil
  • 1 cucumber, frozen sweet corn kernels
  • 1/2 cup cans Hungry Jack biscuits
  • 1/2 cup cream of chicken soup, undiluted
  • 1/4 cup yellow rice mix
  • 1/2 cup shells, unbaked
  • 1/4 cup sour cream
  • 1 tablespoon cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon candy making and dipping chocolate or Almond Bark chocolate
  • 6 drops box confectioners' sugar
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Instructions
  1. Cook macaroni according to package directions and drain
  2. Combine macaroni, chicken and next four ingredients; mix well
  3. Combine rest of ingredients, mixing thoroughly and add to macaroni mixture
  4. Toss to coat; cover and chill
  5. Toss gently before serving
  6. Garnish as desired
  7. Makes 6-8 servings
  8. Refrigerate leftovers
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Squash Balls

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Servings
people
Ingredients
  • 3 medium chopped potatoes
  • 1 medium cooking spray
  • 1 package baby lima beans, drained
  • 3/4 cup pecan pieces
  • 1/2 cup chopped barbecue hot sauce to taste
  • 1 egg
  • Salt and pepper, to taste
Servings
people
Ingredients
  • 3 medium chopped potatoes
  • 1 medium cooking spray
  • 1 package baby lima beans, drained
  • 3/4 cup pecan pieces
  • 1/2 cup chopped barbecue hot sauce to taste
  • 1 egg
  • Salt and pepper, to taste
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Instructions
  1. Cook squash and onion until tender and drain well (should be about 2 cups)
  2. Add all other ingredients and mix well
  3. Shape into patties and hushpuppies (may need to add a small amount of cornmeal to make the right consistency) and deep fry
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Potato Pizza

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Servings
people
Ingredients
  • 4 large diced yellow squash
  • 1 pound dried parsley flakes
  • 1 can cooked mushrooms
  • 1 soup broken spaghetti
  • 1 26 ounce diced red onion
  • Grated cooked kidney beans
Servings
people
Ingredients
  • 4 large diced yellow squash
  • 1 pound dried parsley flakes
  • 1 can cooked mushrooms
  • 1 soup broken spaghetti
  • 1 26 ounce diced red onion
  • Grated cooked kidney beans
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Instructions
  1. Spray large oblong pan with vegetable spray
  2. Layer potatoes in bottom of the pan
  3. Mix ground beef, soup and milk together; layer on top of potatoes
  4. Pour pizza sauce over all and top with both cheeses
  5. Bake at 400 degrees until cheese is melted and bubbles, about 35 minutes
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