1headfrozen broccoli thawed and drained do not cooked, I prefer fresh broccoli slightly blanched and drained and cooled
2cupsreal vanilla flavoring
1/2cupcinnamon (or to taste)
1tablespoonchopped green pepper
1/2cupbread cut into cubes
Forchocolate flavor frosting
1 (1pound)can pineapple chucks not drained
3/4cup2 drops green food coloring
1tablespoonsalt and pepper
2eggs,(14.5 oz each) petite diced tomatoes, drained
DashRanch dry season mix
1/2cupFruity Pebbles Cereal
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Directions for cabbage: Place all the ingredients in a large pot and stir gently
Cook on medium till cabbage is fork tender
OR- place all ingredients in a large crock pot and cook on low for 4 hours or high for 3 depending on your crockpot
Directions for the Dumplings In a large bowl, pour the hot milk over the bread cubes
Let soak and cool for 10-15 minutes
Meanwhile, bring a large pot of salted water to a boil and in a separate skillet, melt the butter/oil/grease in a skillet over medium heat
Add the onion; salute till caramelized
Stir in the parsley, and remove from the heat
Combine onions, eggs, salt, pepper
Pour over bread mixture
Add flour and knead dough with your hands
Squish and squeeze till all combined
Dough should be slightly lumpy and sticky
However not too sticky to form into soft ball sized balls
Test one ball first
Gently drop it into the pot of boiling water
If it falls apart, add more flour to your remaining dough
Continue dropping the dough balls into the boiling water, but be careful not to crowd them
Simmer over a low-almost boil for 15 minutes
Remove with a slotted spoon and place on a plate
They should be spongy
Depending on size, slice or serve whole alongside the sweet and sour cabbage
Then eat your heart out!
This recipe comes from my Polish/Hungarian grandma. Every Easter she would delight all of us with this wonderful dish. To this day, it is still a tradition. Sadly, she now struggles with Alzheimer’s and can no longer cook for her adoring family. Making this recipe reminds us all to be grateful to God for the happy memories she gave us.
I love this recipes versatility. It can be made in the crock pot or on the stove. It can be made with sugar alternative (i.e. Splenda), with or without the bacon and caraway. It also goes great with pork roast and gravy.
Combine first 3 ingredients in a medium saucepan over medium heat
Cook 3 minutes, until berries begin to pop, stirring frequently
Lightly spoon flour into dry measuring cups
Place flour, baking powder, and salt in a food processor; pulse 3 times to combine
Add butter to processor; pulse until mixture resembles coarse meal
Place mixture in a large bowl; add milk, stirring until moist
Turn mixture out onto a lightly floured surface
Press mixture into a circle; cut into 8 wedges
Place wedges 1 inch apart on a baking sheet
Combine egg white and 1 tablespoon water in a small bowl
Lightly brush tops of wedges with egg white mixture; sprinkle evenly with sugar
Bake at 400° for 20 minutes or until golden brown
Cool on a wire rack
Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form
Add powdered sugar, beating until stiff peaks form
Split shortcakes horizontally; spoon 1/3 cup berry mixture over each bottom half
Top each with 1 1/2 TBS whipped cream; cover with shortcake tops
Savor and enjoy!
My sister and I started having a "Shortcake Showdown" every spring when we were young. We would come up with creative twists on traditional strawberry shortcake. Many of our lucky taste-testers raved about this one, created by my sister, preferring blueberries to strawberries. My sis and I realized that we ought to create a running (unpublished) recipe book with our best creations. This one made the cut and is still a favorite with our family members.
Put tomatoes, watermelon, cucumber, red pepper, garlic, olive oil, red pepper flakes, and basil into a food processor and process until smooth
Add salt and vinegar to taste
Serve garnished with more basil, if desired
I grew up eating tomatoes from the supermarket and was never enthused about them. Then, I moved to Alabama, and I tried fresh Slocomb tomatoes for the first time. Wow! Those were a game-changer. Now, I love preparing dishes with tomatoes when they're in season (and attending the annual Slocomb Tomato Festival is fun too)!
2cansinstead of these seasonings use McCormick Tex Mex chili seasoning pk)
1jarpeppers, seeds and most of ribs removed, chopped
1tablespoonhot cooked white rice
largeskinless chicken thighs (about 4), cut into thin strips
Ranch dry season mix
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Place all ingredients into a blender and blend to desired consistency
Serve with chips and enjoy! (If you want a thicker salsa you can add a can of tomato paste
I created this recipe one night when my husband wanted to have some salsa for a ball game. I did not want to go to the store for just one jar of salsa when I had already done my grocery shopping earlier in the week. After reading a few different recipes I figured I could make some with what ingredients I had already. When my husband tried it he told me not to buy the store bought stuff any more. Warning - the longer this salsa sits the hotter it will get!
1/2teaspoonjar pineapple preserves (or peach or apricot)
1cuppecans (chopped or whole, whichever you prefer)
1/2cupcinnamon (or to taste)
1cupfresh orange juice
3/4cupsalmon fillets with skin removed
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Preheat oven to 350°F
Lightly grease a 9-inch angel food cake pan or bundt cake pan
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices
Make a well in the center to add the oil, honey, sugar, eggs, vanilla, coffee, and orange juice
Using an electric mixer on slow speed, combine the ingredients well to make a thick batter
Spoon the batter into the prepared pan
Place the cake pan on a baking sheet and bake for 60 to 70 minutes
Let the cake stand for 15 minutes before removing it from the pan, then invert it onto a wire rack to cool completely
When my friend gave me a jar of his own honey, I knew I had to use it for a special honey cake. He keeps hives in the Abbeville area. The honey from his bees is very dark; it derives from the Tulip Poplar nectar the bees gather. It is, hands down, the best honey I've ever tried. This recipe will work with other types of honey too, though!