Salad Dressings

French Salad Dressing

½   Bottle Tomatoes or 1 Can Tomato Soup
1 Cup Vinegar
1 Cup Oil
1 Cup Sugar
½ tsp. Dry Mustard
Salt
Paprika  
1 tsp. chopped onion (fresh or dry)
1 clove Garlic (crushed)

Mix all together in a blender until liquefied. Serve with a green salad.

Salad

Garlic Greek Salad

Lettuce
Monterey Jack Cheese
Parmesan Cheese
Toasted Almonds
Bacon (optional)
Croutons

Mix all of the above together in a salad bowl.

Salad Dressing

1 1/3 Salad oil
3 Tbs. Lemon Juice
2 Medium cloves of Garlic (minced)
Salt and pepper
Pour dressing over Salad just before serving

Cabbage Noodle Salad

1 Head of Cabbage (shredded)
2 Pkgs. Ramon noodles (uncooked) Broken in pieces
Combined in large bowl

On cookie sheet place

8 Tbs. sliced almonds
4 Tbs. sesame seeds
Toast at 350° for 8 to 10 minutes. Watch closely so they don’t burn.
add to bowl and mix

Salad Dressing

In small bowl combine

½ Cup oil
6 Tbs. Lemon Juice or rice vinegar
4 Tbs. Sugar
2 tsp. salt

Mix well and pour over Salad mix well. Eat immediately. If you want to serve it later, don’t mix anything together. Just prepare it. And mix it together when ready to serve.

Mandarin Salad

2 qt. Salad greens torn into pieces
2 to 3 ribs of celery cut on diagonal
1 8oz can Mandarin Oranges, Drained (save juice for dressing)
1-3 green onions cut on diagonal
1 cups grapes cut in half (seedless)
½ cup pecan, coarsely chopped

Put Oriental Salad Dressing on just before serving. See how to make the salad dressing below. You can add Chicken to this to make it a complete meal.

Oriental Salad Dressing

1/2 Cup Rice Vinegar

¼ Cup Honey
½ Cup Soy Sauce
¼ Cup Oil
¼ Cup Mandarin Orange Juice
¼ tsp. Garlic
¼ tsp. Salt
2 Tbs. Lemon Juice
Mix together and set aside to let the flavors blend.    

 

B-B-Q Turkey Tenders

1 cup Oil (vegetable is fine but olive oil is better)

¼ t. Garlic powder
½ t. Horseradish
2 cups 7 up
Turkey breast cut into Tender strips.
Marinate overnight and Grill.

Barbeque Chicken

2 ½ lbs. of Chicken
½ tsp. Salt
¼ Cup Soy Sauce
6 oz. Frozen Orange Juice Concentrate
2 Tbs. Sugar
2 tsp. Ginger (fresh is better)
1 Tbs. Lemon Juice
1/8   tsp. Garlic powder

Arrange chicken in a baking dish. Mix all other ingredients together in a bowl. Pour mixture over the top of the chicken and cover. Let marinate overnight and then cook at 350° for 1 hour. This is great with a salad and some rice.

Beef and Barley soup

1 piece of beef (round stake is good)

Onion
Celery
Water
Mushrooms
2 packages mixed frozen vegetables (Broccoli Cauliflower and Carrots)
Beef Bouillon, Garlic Salt, Bon Appétit, Salt, and Pepper to taste.  
Barley

Brown meat and onion, add celery, and Salt, Pepper, Garlic Salt, and Bon Appétit. Add water let come to a boil add mushrooms bouillon and vegetables and Barley. Cook for about 45 min. if you like thick soup melt ¼ cup butter in a pan and add ¼ cup flour. Mix well and add to boiling soup stirring constantly until thick.  

The amount of the water depends on the amount of meat and how much soup you want.

Shrimp Dip

 

1 Cup Ketchup

 1 16oz. bottle Pace Picante Sauce

 2 jars 12oz Chili Sauce

1 Tbs. Horseradish

1/4 Cup Worcestershire sauce

2 Tbs. Soy Sauce

Salt to taste

2 cans of Shrimp or 1 lb of Shrimp

 Combine all ingredient.

Mix well and let stand for awhile to let the flavors mix.

serve with chips (potato or corn)



Shrimp Plate

 

1 8oz. cream cheese (soften)

2 bottles shrimp cocktail sauce

1 can shrimp

 

Spread cream cheese on a plate, spread cocktail sauce on cream cheese,

sprinkle shrimp on top.

Serve with crackers.

 

 

 



Warm Cheese Dip

 

 

2lbs Velveeta Cheese           2 Cans Diced tomatoes Drained

1 Tbls. Jalapeno Peppers      1 Tbls. Mince onion
(seeded and minced)          
 

 

Heat cheese at low temp. until cheese melts, add remaining ingredients and stir keep warm and serve with corn chips.







Easy Peasy Chili!

Ok, so I don't have any food in the house and I had to try to come up with something for dinner tonight. This is what I came up with and it was TASTY!

Easy Peasy Chili

1 can Pinto Beans
1 can Black Beans
1 can Petite Diced Tomatoes
1 can Green Enchilada Sauce
1 c. beef broth
1 Tbsp. Chili Powder
1 tsp. Garlic Salt
Onion Flakes (depends on how oniony you want it, I did a couple shakes)
1/2 tsp. Cayenne Pepper
1/2 tsp. Cumin
Salt and Pepper to taste

In a large pot combine all ingredients, bring to a slight boil and then bring it down to low heat. Cover and let simmer until heated through. (I let it simmer for about 45 minutes to an hour just because Greg wasn't home yet.)

Serve with cheese and sour cream. I made rolls to go with it but Greg said it was really good with chips crushed into it as well.

Serves 4

**I didn't have any ground beef but I would recommend adding a pound of ground beef to the recipe. I would season the beef with all of the seasonings and then add it to all the other ingredients.

ENJOY!

Mexican Haystacks(?)

 I think I invented a new recipe!  It's a spin on Hawaiian Haystacks.  So here's what ya need:

Ingredients:

• Steamed Rice - enough to feed your family
• 4-5 Chicken Breasts (I used 9 frozen chicken tenderloins)
• 10 oz can of Green Enchilada Sauce
• 14 oz can of Cream of Mushroom Soup
• 2 Chicken Bouillon Cubes
• 2 T Lime Juice (or more, depending on your preference)

Optional Toppings:

• Olives
• Tomatoes
• Frozen Corn
• Lettuce
• Cheese
• Sour Cream
• Salsa
• Avocado
• Cilantro
• Onions

Directions:
Place chicken breasts into your slow cooker.  Add the enchilada sauce, soup and bouillon cubes.  Cook for 4-6 hours.  Shred chicken and add lime juice and let cook for another 30 minutes.

Serve over rice with any of your favorite taco toppings.

It's delicious.  You're gonna love it.  I would also like to try it over Cilantro Lime Rice for added flavor.

Chocolate Truffle Cheesecake

Ingredients
• 1 cup(s) chocolate wafer crumbs (about 20 wafers)
• 1 tablespoon(s) brown sugar
• 1 tablespoon(s) canola oil
• 24 ounce(s) 1% cottage cheese (3 cups)
• 12 ounce(s) reduced-fat cream cheese (1 1/2 cups), cut into pieces
• 1 cup(s) packed brown sugar
• 1/2 cup(s) granulated sugar
• 3/4 cup(s) unsweetened cocoa powder
• 1/4 cup(s) cornstarch
• 1 large egg
• 2 large egg whites
• 2 teaspoon(s) vanilla extract
• 1/4 teaspoon(s) salt
• 2 ounce(s) bittersweet (not unsweetened) chocolate, melted
• 1 1/2 teaspoon(s) sugar mixed with 1/4 teaspoon ground cinnamon, for garnish

Directions
1. Preheat oven to 325 degrees F. Put a kettle of water on to heat for the water bath. Spray a 9-inch springform pan with cooking spray. Wrap the outside bottom of the pan with a double thickness of foil.
2. To prepare crust: Blend crumbs, sugarand oil in a small bowl with a fork or your fingertips. Press into the bottom of the pan.
3. To prepare filling: Puree cottage cheese in a food processor until very smooth, stopping once or twice to scrape down the sides. Add cream cheese, brown sugar, granulated sugar, cocoa and cornstarch. Process until smooth. Add egg, egg whites, vanilla, salt and chocolate and blend well. Pour into the crust-lined pan.
4. Place the cheesecake in a roasting pan and pour in enough boiling water to come 1/2 inch up the side of the springform pan.
5. Bake the cheesecake until the edges are set but the center still jiggles, about 50 minutes. Turn off the oven. Spray a knife with cooking spray and run it around the edge of the pan. Let stand in the oven, with the door ajar, for 1 hour. Transfer from the water bath to a wire rack; remove foil. Let cool to room temperature, about 2 hours. Refrigerate, uncovered, until chilled.
Garnish with Dark Chocolate Drops.

Jell-o Divinity

(picture added by Cari - 12/2011)

It was originally call " Party Pink Divinity but I like green Jello and sometimes other flavors. The original called for cherry flavored gelatin.
3 cups Granulated Sugar
¾ cups light corn syrup
¾ cups water
¼ teaspoon salt
2 egg whites
½ 3oz. package Favorite flavored gelatin
1 teaspoon vanilla
1 cup chopped nuts (optional)
¾ cup flaked coconut, tinted it the color of the Jell-o (optional)*

Combine sugar, corn syrup, water, and salt in a buttered heavy 2-quart saucepan. Cook over medium heat, stirring constantly, till mixture boils. Then cook without stirring to hard-ball stage (250°). Remove from heat.
Beat egg whites in large bowl of mixer till soft peaks form. Gradually add gelatin, beating till stiff peaks form. Slowly pour in syrup, beating constantly at high speed. Continue beating till mixture begins to lose its gloss. Stir in chopped nuts. Drop from teaspoon onto waxed paper or into small paper muffin liners. Sprinkle with tinted coconut. It makes about 2 pounds or 4 dozen medium-sized pieces of candy.

*Place coconut in a glass jar with lid or a zip lock baggy, add a few drops of food coloring: shake till colored

Homemade Noodles

3 cups flour
2 eggs or 4 egg yolks
1 teaspoon salt
7 to 8 tablespoons cold water


Mix flour and salt in medium bowl.
Make a well in the center. Add egg and 4 tablespoons water
Beat until well combined.
Gradually add 3 more tablespoons water, mixing well with hands.
Dough will be stiff; but if it seems too stiff to knead, gradually add more water.
On lightly floured surface, knead dough until smooth and elastic – about 5 minutes. Cover with bowl and let rest 30 minutes.
Divide dough into 4 parts. Keep covered with bowl until ready to roll out.
Roll each part into a 16-by-14 inch rectangle. Dough will be about 1/6 inch thick. Rectangle need not be perfect in shape. Work quickly, as dough will dry out.
Starting with long side, roll loosely, as for jelly roll. With thin, sharp knife, cut roll into 1/8th inch wide strips for broad noodles. Arrange on ungreased cookie sheets. Let dry overnight before cooking.

Parmesan-Pepper Bread

1 Cup Water
1 Tbs. Olive oil
3 1/4 cup Flour
1/2 cup grated Parmesan Cheese
1 Tbs. sugar
1 tsp salt
3/4 tsp freshly ground black or green peppercorns
1 3/4 teaspoon yeast

Add yeast to luke warm water, sugar and salt. let stand until yeast has softened.
Add oil and set aside.
combine four, cheese and pepper in large bowl.
add yeast water to flour mixture and knead until all flour is absorbed and dough forms a soft ball.
Let rise until double in bulk.
Knead down and form into loaf. Let rise until double.
Cook at 350 for 20 minutes or until golden brown.

Banana Blueberry Pancakes

Best pancakes HANDS DOWN! I made these this morning with our over ripe bananas and some blueberries that I froze and then defrosted...(bad idea, they turned crazy mushy!) I made Boston a Mickey Mouse pancake and made a face with chocolate chips on it...It was delicious with the chocolate...I might just add them in the batter next time I make them. I didn't have any whole wheat flour so I just used all white flour. I bet it would taste SO good with the wheat though!

Banana Blueberry Pancakes


1 cup whole wheat flour
1/2 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1-1/4 cups fat-free milk
3 medium ripe bananas, mashed
1 teaspoon vanilla extract
1-1/2 cups fresh or frozen blueberries
Maple syrup, optional

In a large bowl, combine the flours, sugar, baking powder and salt. Combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup if desired.

Yield: 14 pancakes.

Bacon-Wrapped Teriyaki Chicken Skewers

I pulled this recipe from a recipe blog...I can't remember what one now. But it looked so good! I made it for our Anniversary dinner and it didn't disappoint! SO GOOD!

Bacon-Wrapped Teriyaki Chicken Skewers

1 lb. boneless skinless chicken breasts or thighs

About 8 oz. lean bacon, NOT thick-sliced (thick bacon is too hard to work with in this recipe)

1 large can pineapple chunks (you won’t use all of them)

Kikkoman Teriyaki Baste and Glaze

Kebab skewers or toothpicks

Now…the easiest way to handle the bacon situation is to remove it from the package and while it’s still all stuck together, stretch it out a little (lengthwise).

Using kitchen shears, cut chicken into bite-sized pieces. You can gauge about how many pieces you’ll need by how many pieces of bacon you have; you probably won’t use all the bacon, but you’ll need about 8 oz. or 2/3 of a standard-sized package of bacon. So count the bacon pieces and keep that in mind when cutting up your chicken.

Drain the pineapple and set up a little work station with skewers, bacon, chicken, and a 9×13 baking dish (for big skewers) or a sturdy Ziploc bag (for toothpick skewers). Wrap a piece of bacon around a chicken piece, secure with toothpick/skewer, and top with a chunk of pineapple. Repeat twice if using large skewers. When all chicken pieces have been sufficiently staked, pour Teriyaki sauce over everything, reserving about 1/4 c., and marinate in refrigerator for at least 4 hours, no longer than about 8.

Preheat grill**; when about 350-400 degrees, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes.

*If serving at a party, you can keep the appetizer-sized skewers warm in a crockpot set to low or an electric roaster set to 170 degrees.

**If cooking in oven, preheat oven to 400 and bake about 20 minutes, turning once, following the same basting instructions.

Honey-Lime Grilled Salmon

2 minced green onions
¼ cup Honey
2 Limes (juice only)
2 cloves garlic, minced
2 tablespoons soy sauce
½ teaspoon ground black pepper
4 Salmon Fillets (6 oz. each)
In a bowl, combine the green onions, honey lime juice, garlic, soy sauce, and pepper.
Place the fish in a shallow glass baking dish.
Pour the marinade over the fish fillets.
Refrigerate for at least 1 hour.
Preheat the grill to medium high.
Grill over medium heat, allowing 10 minutes per inch of thickness, or until the fish starts to flake and appears opaque. Put not translucent.
Enjoy!