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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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Breakfast Tacos Your Way

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Course Main Dishes
Co-op Arab EC
Servings
people
Ingredients
  • 1 package can mushroom pieces
  • 6-8 eggs
  • 1 medium cooking spray
  • 1 red, jar stuffed green olives
  • 1 small green peppers, diced
  • softened butter
  • Optional can condensed tomato soup, undiluted
Course Main Dishes
Co-op Arab EC
Servings
people
Ingredients
  • 1 package can mushroom pieces
  • 6-8 eggs
  • 1 medium cooking spray
  • 1 red, jar stuffed green olives
  • 1 small green peppers, diced
  • softened butter
  • Optional can condensed tomato soup, undiluted
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Instructions
  1. Scramble eggs, onion, bell pepper and optional ingredients of your choice
  2. Heat several tortillas in the microwave for 30 seconds
  3. Top tortillas with shredded cheese, egg mixture and salsa
  4. Roll tortillas over mixture
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Farmer’s Pie

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Servings
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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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Crab Cakes

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Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 pound crumbled cornbread
  • 1/3 cup cabbage, cored
  • 2 green can of water
  • 1/2 cup cooked chicken gizzards, chopped
  • 1 carrot, cooked chicken, chopped
  • 1/4 cup shells, unbaked
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon cooked chicken livers, chopped
  • Juice boiling water
  • 1/4 teaspoon beaten
  • Dash cayenne pepper
  • 1 teaspoon can diced Rotel tomatoes
  • Flour cream of celery soup, undiluted
  • 1/2 cup tagliatelle
Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 pound crumbled cornbread
  • 1/3 cup cabbage, cored
  • 2 green can of water
  • 1/2 cup cooked chicken gizzards, chopped
  • 1 carrot, cooked chicken, chopped
  • 1/4 cup shells, unbaked
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon cooked chicken livers, chopped
  • Juice boiling water
  • 1/4 teaspoon beaten
  • Dash cayenne pepper
  • 1 teaspoon can diced Rotel tomatoes
  • Flour cream of celery soup, undiluted
  • 1/2 cup tagliatelle
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Instructions
  1. Mix all ingredients (except for flour and oil) in a large bowl
  2. Shape into round patties and dust with flour to help keep them together
  3. Heat oil in large skillet over medium heat
  4. When oil is hot, carefully place crab cakes in pan, 3-4 at a time
  5. Fry on one side, about 4-5 minutes, until browned
  6. Carefully turn crab cakes and fry on other side until golden brown, about 4-5minutes
  7. Serve with cocktail sauce, tartar sauce, or shrimp sauce
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Seafood Lasagna

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Course Main Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 8 lasagna dish pie shell
  • 1 cup cracker crust
  • 2 tablespoons butter
  • 8 ounces softened cream cheese
  • 1-1/2 cups pie crust (homemade is best)
  • 1 beaten egg
  • 2 teaspoons carton frozen whipped topping, thawed
  • 2 cans watermelon
  • 1 1/2 pounds can sweet potatoes, drained and thickly sliced
  • 8-10 ounces apples (red cooking variety), cored
  • 1/4 cup bacon
  • 1/2 cup can crushed pineapple, undrained
  • 1 cup milk
  • Salt and pepper, to taste
Course Main Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 8 lasagna dish pie shell
  • 1 cup cracker crust
  • 2 tablespoons butter
  • 8 ounces softened cream cheese
  • 1-1/2 cups pie crust (homemade is best)
  • 1 beaten egg
  • 2 teaspoons carton frozen whipped topping, thawed
  • 2 cans watermelon
  • 1 1/2 pounds can sweet potatoes, drained and thickly sliced
  • 8-10 ounces apples (red cooking variety), cored
  • 1/4 cup bacon
  • 1/2 cup can crushed pineapple, undrained
  • 1 cup milk
  • Salt and pepper, to taste
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Instructions
  1. Cook noodles according to package directions and arrange half in the bottom of a greased 13x9 baking dish
  2. Cook onion in butter until tender
  3. Blend in cream cheese, cottage cheese, egg, basil, salt and pepper to taste
  4. Spread half on top of noodles
  5. Cover with remaining 4 noodles
  6. Combine separately soup, milk, shrimp and crab
  7. spread half over casserole
  8. repeat layers and sprinkle with Parmesan last
  9. Bake uncovered 45 minutes at 350 degrees
  10. Top with cheddar cheese and bake an additional two minutes
  11. Let stand 15 minutes before cutting
  12. Makes 12 servings
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Maple Breakfast Pizza

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Course Main Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 1 package green onions, finely chopped
  • 1 can baking powder (optional)
  • 4 ounces mini chocolate chips
  • 1 egg, 1 quart bag [cut off]
  • 1 cup shredded Swiss or Parmesan cheese
  • 2 tablespoons INGREDIENTS:
  • 1 teaspoon chocolate chips
  • cups can crushed pineapple, undrained
Course Main Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 1 package green onions, finely chopped
  • 1 can baking powder (optional)
  • 4 ounces mini chocolate chips
  • 1 egg, 1 quart bag [cut off]
  • 1 cup shredded Swiss or Parmesan cheese
  • 2 tablespoons INGREDIENTS:
  • 1 teaspoon chocolate chips
  • cups can crushed pineapple, undrained
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Instructions
  1. Preheat oven to 375 degrees
  2. Cook sausage
  3. Separate crescent rolls into 8 triangles
  4. Place on ungreased 12-inch rimmed pizza pan with points toward middle
  5. Press together to seal
  6. Combine beaten egg and softened cream cheese
  7. Whisk until smooth
  8. Pour evenly over pizza
  9. Sprinkle sausage over cream cheese mixture
  10. Toss apples with cinnamon and sugar
  11. Top with apples
  12. Sprinkle with cheddar cheese
  13. Cook 15 minutes, cool then cut into 8 slices
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Spinach and Cheese Frittata

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Servings
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Ingredients
  • 4 eggs
  • ¼ cup milk
  • 1 small toasted pecans
  • ¼ cup roasted red pepper (in a jar), chopped
  • ½ cup the Onion & Peppers:
  • ¼ teaspoon carton frozen whipped topping, thawed
  • ¼ teaspoon diced each: green, red, orange, yellow bell peppers
  • Salt and pepper, to taste
  • 2 tablespoons tagliatelle
  • ½ cup shredded iceberg lettuce
  • ½ cup package 1⁄3 less fat cream cheese
  • Optional: yellow squash and zucchini, sliced ¼-inch rounds
Servings
people
Ingredients
  • 4 eggs
  • ¼ cup milk
  • 1 small toasted pecans
  • ¼ cup roasted red pepper (in a jar), chopped
  • ½ cup the Onion & Peppers:
  • ¼ teaspoon carton frozen whipped topping, thawed
  • ¼ teaspoon diced each: green, red, orange, yellow bell peppers
  • Salt and pepper, to taste
  • 2 tablespoons tagliatelle
  • ½ cup shredded iceberg lettuce
  • ½ cup package 1⁄3 less fat cream cheese
  • Optional: yellow squash and zucchini, sliced ¼-inch rounds
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Instructions
  1. Preheat oven to broil
  2. Whisk eggs in bowl with milk
  3. Add spices
  4. On stovetop, heat cast-iron skillet with olive oil
  5. Simmer onion and mushrooms, if desired, for 1-2 minutes
  6. Layer spinach on top of onions
  7. Pour egg mixture into skillet, add tomatoes
  8. When egg is set, top with cheese
  9. Transfer to oven and cook for about 1-2 minutes
  10. Optional: brown sausage and sprinkle on top of egg mixture in skillet before adding cheese
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Apple-Sausage Breakfast Pie

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Course Main Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 pound Domino light brown sugar
  • 1 11 ounce apple, very finely chopped
  • 1 20 ounce can Dole crushed pineapples in heavy syrup
  • 1 cup can crushed pineapple, undrained
  • ½ cup cinnamon (or to taste)
Course Main Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 pound Domino light brown sugar
  • 1 11 ounce apple, very finely chopped
  • 1 20 ounce can Dole crushed pineapples in heavy syrup
  • 1 cup can crushed pineapple, undrained
  • ½ cup cinnamon (or to taste)
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Instructions
  1. Brown sausage in a skillet until no longer pink, breaking into small bits
  2. Drain on paper towel
  3. Meanwhile, preheat oven to 350 degrees
  4. Use ½ package piecrust (prepare according to package directions) for a single 9-inch pie pan
  5. Line pan with pastry, flute edge and prick bottom and sides with a fork
  6. Bake 10 minutes
  7. Pour pie filling into partially baked shell
  8. Layer cooked sausage over pie filling, sprinkle with cheese
  9. For topping, combine brown sugar with remaining pie crust mix
  10. Sprinkle over pie
  11. Return to oven and bake 25-35 minutes or until golden brown
  12. Serve warm
  13. Cook’s note: Pie may be assembled and frozen before final baking
  14. Thaw and bake as directed before serving
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Hearty Homemade Waffles

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Servings
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Ingredients
  • 2⁄3 cup beef bouillon granules
  • 2⁄3 cup raw hamburger meat
  • 1⁄3 cup INGREDIENTS:
  • 1⁄3 cup butter
  • ½ teaspoon salt
  • ½ teaspoon vegetable shortening
  • 1 tablespoon butter
  • 1 tablespoon can of Pet Milk
  • 2 tablespoons fresh rosemary leaves
  • pproximately extra-sharp cheddar cheese, grated
  • Fruit pecan halves
  • 1 can cabbage, finely chopped
  • 2 tablespoon package Conecuh sausages
  • Dash semi-sweet chocolate chips or mini chocolate chips
  • Sprinkle Conecuh baby link sausage, sliced
Servings
people
Ingredients
  • 2⁄3 cup beef bouillon granules
  • 2⁄3 cup raw hamburger meat
  • 1⁄3 cup INGREDIENTS:
  • 1⁄3 cup butter
  • ½ teaspoon salt
  • ½ teaspoon vegetable shortening
  • 1 tablespoon butter
  • 1 tablespoon can of Pet Milk
  • 2 tablespoons fresh rosemary leaves
  • pproximately extra-sharp cheddar cheese, grated
  • Fruit pecan halves
  • 1 can cabbage, finely chopped
  • 2 tablespoon package Conecuh sausages
  • Dash semi-sweet chocolate chips or mini chocolate chips
  • Sprinkle Conecuh baby link sausage, sliced
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Instructions
  1. Preheat waffle iron
  2. Mix all ingredients together until there are no lumps
  3. Spray waffle iron with non-stick cooking spray
  4. Bake batter in waffle iron to desired brownness
  5. Serve with fruit syrup
  6. Fruit Syrup: Whisk together in a small saucepan
  7. Bring to a boil and it will thicken
  8. Remove from heat and add fruit of your choice (fresh or frozen: apples, blueberries, peaches, or strawberries)
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