I can’t believe I let this one get by me without sharing.
Contact Theresa for any questions about any of these recipes.
Theresa Richard careese-forever@hotmail.com
Hello everyone, I apologize for the Robin going out so late.
Was out of town for the holiday weekend.
{1} Alberti's Cabbage Soup, submitted by Theresa in Bardstown, Kentucky, careese-forever@hotmail.com
Recipe courtesy of Lisa Robertson In a large stockpot: 2 Tbsp. olive oil on medium heat Add: 1 white onion chopped, 1 head celery chopped, 2 cloves minced garlic Sauté until translucent Add: salt, pepper & red pepper flakes Stir in: 28 oz can tomatoes, broken up by hand 28 oz can diced tomatoes 2 -32oz containers vegetable broth Bring to a boil Stir in 1 head cabbage chopped 1 can corn Simmer 40 minutes Serve as is or with feta on top, but either way it's extra yummy with bread. ######################## Sriracha Veggie Stir Fry, submitted by Theresa, careese-forever@hotmail.comRecipe courtesy of Lisa Robertson It's yummy! I added more Sriracha sauce when I ate it because I like it spicy! Lots of veggies and delish :)-Sauce:1/4 cup beef broth 3 Tbsp. soy sauce1/2 tsp. sriracha 1 tsp. sesame oil 1 Tbsp. honey-Set aside-In large skillet or wok, heat 2 Tbsp. canola oil,-Add:1/2 red onion, sliced1 tsp. minced ginger3 cloves garlic, minced-Stir fry About 20 seconds-Add:1 red bell pepper1 bunch broccoli3 carrots- matchsticksShitake mushrooms, small package2 green onions chopped-Stir fry 2-3 minutes-Add sauce, stir fry 2-3 more minutes-Serve and add sesame seeds and more Sriracha if you like it spicy!It's kind of a "whatever I had in the fridge" stir fry :)############################## Citrus Broccoli Salad, submitted by Theresa, careese-forever@hotmail.com1/2 cup mayonnaise or salad dressing1/4 cup orange juice1 teaspoon sugar1/2 teaspoon saltDash of pepper3 cups coarsely chopped broccoli florets (about 8 oz)1 cup orange, peeled, cut into bite-size chunks3/4 sweetened dried cranberries1/3 cup roasted salted sunflower nuts2 tablespoons sliced red onion In large serving bowl, mix mayonnaise, orange juice, sugar, salt and pepper. Add remaining ingredients; toss until well coated. Store covered in refrigerator.<><><><><><><><><><><><><><><><><>< {2} Hershey’s Fudge Cake 1947, submitted by Hilda in Kentucky, hpalfrey@mrtc.com2-1/4 cups sifted flour 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1/2 cup shortening 1-1/2 cups sugar 1 tsp. vanilla 2 eggs 1 cup sour milk 1/3 cup hot water 1/2 cup Hershey’s Cocoa Sift flour once, then measure and mix with soda, baking powder and salt; sift again. Cream shortening; add sugar gradually, beating thoroughly after each addition. Add vanilla, then well-beaten eggs; beat until fluffy. Beat in flour mixture alternately with sour milk. Mix cocoa and hot water to form a smooth paste; beat into batter. Pour into 3 small cake pans, or 2 large layer cake pans. Bake in moderate oven (350 degrees F) 30-35 minutes. Cool, spread with any chocolate icing. To make sour milk, add 1 tablespoon vinegar to 8 ounces of milk. Let sit 5 minutes.<><><><><><><><><><><><><><><><><>< {3} Cafe de Paris Butter, submitted by Laurel in Australia, tomee@ozemail.com.auThis is wonderful served with grilled or barbecued beef.500g softened (unsalted) butter30g tomato sauce1 tablespoon Dijon mustard1 tablespoon washed baby capers3 shallots, coarsely chopped1 bunch flat-leaf parsley, picked and roughly chopped (1 bunch)1 bunch chives coarsely chopped1 teaspoon chopped dill sprigs1/2 teaspoon marjoram, driedpinch dried rosemary, chopped1 clove garlic4 anchovy fillets1 tablespoon brandy1 tablespoon Madeira or Malmsey (you could also use Sherry)1/2 teaspoon Worcestershire sauce1/2 teaspoon sweet paprika1/2 teaspoon mild curry powder1/2 teaspoon crushed black peppercornszest of 1/2 lemonzest of 1/2 orangejuice of 1 lemon1 teaspoon sea salt Preparation method Remove butter from refrigerator 30 minutes before using. Beat butter until very soft and aerated. The butter will become almost white at this stage. Combine all remaining ingredients (except the butter) in food processor and process until well pureed.Fold puree into the beaten butter.Form the butter into a log (or a few small logs) on plastic wrap or baking paper, shape and freeze until required.To serve, grill or barbecue rump steak until cooked as desired; stand, covered 5 minutes to rest. Cut 1cm slices off butter logs and place on cooked steak.Serve immediately..... <><><><><><><><><><><><><><><><><>< {4} Pork Chops with Creamy Mustard and Sage Gravy, submitted by Muriel, Muriel@wenells.us Recipe By: Great Food Fast by Bob Warden, Pressure cooker bookServing Size: 4Ingredients:1 tablespoon Vegetable oil4 thick cut pork chops, 1 1/4 " thicksalt & pepper1 cup chicken stock2 teaspoons fresh sage, chopped1 teaspoon light brown sugar1/4 teaspoon garlic powder1/4 cup whole grain mustard1 teaspoon cornstarch, mixed into 1 T water2 tablespoons butter Directions:With the cooker’s lid off, heat oil on HIGH or “brown,” until sizzling.Generously season the chops with salt and pepper, place in the cooker, and brown on each side.Add the chicken stock, sage, brown sugar, and garlic powder to the cooker and securely lock the cookers lid. Set for 15 minutes on HIGH.Let the Cooker’s pressure release naturally 10 minutes before quick releasing any remaining pressure. Remove chops and let rest under aluminum foil.Drain off half of the cooking liquid and discard.Set the cooker to HIGH or “brown” with lid off, and whisk the mustard and corn stars into remaining cooking liquid to create the gravy. Let simmer 2 minutes to thicken before turning cooker off and stirring in butter. Serve Pork chops smothered in the gravy. This is delicious and quick.This is made in a pressure cooker, but could be easily adapted to stove top cooking. Just would take a bit longer. I found super thick pork chops at Bob’s that are wonderful. I think thinner ones would work too, just cook less time. <><><><><><><><><><><><><><><><><>< {5} 7 Up Biscuits, submitted by Nadine in Mo4 cups Bisquick1 cup sour cream1 cup 7-up1/2 cup melted butter Mix Bisquick, sour cream and 7 up. Dough will be very soft - don't worry. Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake at 425° for 12-15 minutes or until brown.<><><><><><><><><><><><><><><><><>< {6} Applebee's Salad Dressing, submitted by Jodi in Jackson, MO, tigger63755@charter.netPrep time: 10 minutes Cook time: 10 minutes Serves: 8Yield: approximately 3/4 cup. 2 tablespoons sugar 1/4 cup rice vinegar 1/4 cup mayonnaise 2 tablespoons refined sesame oil 1 teaspoon toasted sesame oil 1 teaspoon Dijon mustard In a medium bowl combine sugar and rice vinegar and mix until sugar is completely dissolved. Add the mayonnaise, both sesame oils, and the mustard and stir until well blended. Refrigerate the salad dressing in a covered container for up to 1 week.Notes about the IngredientsRice vinegar is carried in most grocery stores, be careful not to purchase the seasoned rice wine vinegar, as it is sweetened and makes the dressing way too sweet.The refined sesame oil can be found in the regular section of the oils in a grocery store. For the toasted sesame oil, look in the Asian section of your grocery store.<><><><><><><><><><><><><><><><><>< {7} Baked Chicken Breast, submitted by Pam in Clifton, New Jersey, pamschwartz@hotmail.comIngredients1 cup mayo (mayo...not miracle whip)1/2 cup Parmesansalt/pepper to taste1/2 tsp garlic (optional)boneless, skinless chicken (I used tenders here and always organic) Instructionsmix up & layer on your chicken...do not overdo it or it won't brown up properlybake in oven on 375 for 45 min<><><><><><><><><><><><><><><><><>< {8} Crockpot Burrito Bowls, submitted by John in New YorkServes 41 lb boneless, skinless chicken breasts 2 Tbsp avocado, or olive oil 3 tsp. onion powder 3 tsp. chili powder 2 tsp. garlic powder 3 tsp. ground cumin Sea salt and freshly ground black pepper to taste 3 cups organic, low sodium chicken broth 1, 15 oz can of diced tomatoes, drained 1.5 cups prepared black beans2 3/4 cups of instant whole grain brown rice1/3 cup shredded Colby jack cheese (optional) Place chicken breasts in crock pot.Pour in broth, canned tomatoes, oil, and seasonings.Cook on low for about 4 hours.Remove chicken breasts from slow cooker.Turn temp to high and stir in rice and black beans.Let cook 30-45 minutes on high, or until rice is tender.Use forks to shred chicken.Add shredded chicken back in, cook for 15 minutes on high, or until chicken is hot.Serve with fresh diced tomatoes, plain Greek yogurt, green onions, diced avocado or guacamole, top with cheese if desired<><><><><><><><><><><><><><><><><>< {9} Quick Beef Stir Fry, submitted by Claudette in CAIt was my first time trying it and it was good!-Heat 2 Tbsp. vegetable oil in wok or large skillet on medium high-Add 1lb sirloin sliced for 3 minutes-Move beef to the side of the wok -Add: 1 1/2c broccoli florets, 1 red bell pepper in matchsticks, 2 carrots sliced thin, 1 chopped green onion, 3 cloves minced garlic -Heat 2 minutes-Add 2 Tbsp. soy sauce and 2 Tbsp. sesame seeds-2 more minutesServe! Yummy!!!!<><><><><><><><><><><><><><><><><>< {10} Sweet & Sour Chicken, submitted by Pam in Kentucky4 chicken breast ( cut into bite sized pieces)1 cup flour1/2 tsp black pepper1 tsp seasoning salt. I did BBQ chicken1 egg ( beaten)1 red bell pepper, sliced1 green bell pepper, sliced1 onion, sliced Mix flour with pepper and seasoning salt.Dip Chicken in eggs and then flour, fry it until nice golden. Place in a 9 X 13” baking dish. Place veggies onto of chicken. Pour sweet and sour sauce*recipe on bottom* over fried chicken and veggies. Bake for 30 minutes at 350. Serve over rice Sweet and sour sauce1 1/2 cup sugar1/2 cup water1/2 cup pineapple juice1/2 cup vinegar6 Tbsp ketchup2 Tbsp soy sauce1/2 tsp salt1/4 tsp black pepper2 Tbsp cornstarch mixed with 2 Tbsp water Place all ingredients in a pot and boil all ingredients till thickened<><><><><><><><><><><><><><><><><>< {11} Strawberry Cream Poke Cake, submitted by Harold in New YorkTake a peek at my time line and if you like what you see why not Friend or FOLLOW Me???
1 Box white cake mix (use ingredients below to mix in the cake )
4 eggs
1 cup milk
1/4 cup oil
Bake at 350 in a 9 x 12” baking pan for 25 minutesPoke holes all over the cake with a fork or wooden spoon end for larger holes.
1 Box strawberry Jell-o made as directed , pour warm mix over baked cake.
Frosting
1 can whipped vanilla frosting
1 container cool whip
1 tsp almond extract
1 8 oz block cream cheese softened (optional) I use it but you don't have to.
Mix frosting and cool whip together, mix softened cream cheese in add almond extract mix till well blended.
Frost cooled cake add strawberries to the top enjoy :) <><><><><><><><><><><><><><><><><>< {12} Peach Cobbler, submitted by Karen G. in Markleville, IN, gustin28@frontier.com 4 cups sliced peeled fresh or frozen peaches, thawed1 cup sugar, divided1/2 teaspoon almond extract1/3 cup butter, melted3/4 cup all-purpose flour2 teaspoons baking powderPinch salt3/4 cup milkVanilla ice cream, optional DirectionsIn a large bowl, gently toss peaches, 1/2 cup sugar and extract; set aside. Pour butter into a 2-qt. baking dish.In a small bowl, combine the flour, baking powder, salt and remaining sugar; stir in milk until smooth. Pour evenly over butter (do not stir). Top with peach mixture.Bake at 350° for 50-55 minutes or until golden brown and bubbly. Serve with ice cream if desired. Yield: 8 servings<><><><><><><><><><><><><><><><><>< {13} Ham & Cheese Overnight Breakfast Lasagna, submitted by Deb in CanadaServes 6-8 1 pound bacon, cooked and crumbled 9 cooked lasagna noodles 6 large eggs, beaten 4 cups milk 1 cup cooked ham, cubed 1 1/2 cups cheddar cheese, grated, divided 1/2 cup Swiss cheese, grated 1/3 cup parmesan cheese, grated 1/2 cup yellow onion, finely chopped 1/4 cup all-purpose flour 2 tablespoons extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon pepper When ready to bake, preheat oven to 350º F. Lightly grease a 9 x 13-inch baking dish with nonstick spray. Heat olive oil in a large skillet over medium-high heat and sauté onion until softened and translucent. 8-10 minutes. (Or cook in bacon grease.) Pour milk into skillet, season with garlic powder, salt and pepper, and bring to a boil. Reduce heat to medium, and whisk flour into milk. Cook for 5-7 minutes, or until thickened, then whisk in 1 cup cheddar cheese, stirring until cheese is melted and sauce is smooth. Spread 1/2 cheese sauce across the bottom of baking dish and top with 3 lasagna noodles. Sprinkle on 1/3 bacon, ham and onions, then top with 1/3 remaining cheddar cheese and 1/3 Swiss cheese. Repeat with another 2 layers. Pour beaten eggs evenly over the mixture, then top with parmesan cheese. Refrigerate lasagna overnight, or bake immediately. Place in oven and bake for 35-40 minutes, or until eggs are just set and cheese is golden brown. Remove from oven and serve hot. <><><><><><><><><><><><><><><><><>< {14} Colorful Corn Salad, submitted by Vicki in Sarasota2 packages (10 ounces each) frozen corn, thawed2 cups diced green pepper2 cups diced sweet red pepper2 cups diced celery1 cup minced fresh parsley1 cup chopped green onions1/2 cup shredded Parmesan cheese2 teaspoons ground cumin1-1/2 teaspoons salt3/4 teaspoon pepper1/2 teaspoon hot pepper sauce1/8 teaspoon cayenne pepper3 tablespoons olive or vegetable oil2 garlic cloves, minced6 tablespoons lime juice In a large bowl, combine the first 12 ingredients. In a microwave-safe dish,Combine oil and garlic. Microwave, uncovered, on high for 30 seconds. Cool.Whisk in lime juice. Pour over the corn mixture and toss to coat. Cover andRefrigerate until serving. Yield: 16-18 servings.Editor's Note: This recipe was tested in a 1,100-watt microwave. Taste of HomeJodi's newsletter, 6/24/07<><><><><><><><><><><><><><><><><>< {15} Strawberry Brownies, submitted by Andriann Richard in Louisville, KyServes: 10-121 box strawberry cake mix (I use Duncan Hines)2 eggs1/3 cup oil1 cup powdered sugar1/2 -2 Tbsp. water or milk Mix strawberry cake mix, eggs, and oil until well combined.Spread in 9 X 13 pan lined with parchment paper (lining makes it easy to lift entire contents from pan for glazing and cutting).Bake at 350 degrees for 15 minutes or until done in center. Be careful to remove before edges brown; these taste best when "just done" rather than too done.Mix powdered sugar and water or milk until smooth. Pour glaze over brownies while hot. Spread glaze to edges, allowing it to drip down sides. Allow brownies to cool and glaze to set before cutting into squares. <><><><><><><><><><><><><><><><><>< {16} Mini Mac & Cheese Meatball Cups, submitted by Rosemarie in rural Kansas City1 package (7 1/4) oz Kraft Mac & Cheese Dinner
1 Cup shredded mozzarella cheese, divided
1 egg, beaten
2 Tbsp. grated parmesan cheese
12 frozen fully cooked turkey meatballs (1/2 oz each)
1 Cup tomato and basil pasta sauce (or your favorite)
Heat oven to 400ºF
Prepare dinner as directed on package using the Light Prep Directions
Remove from heat
Add 1/2 Cup mozzarella; stir until melted; stir in egg
Sprinkle 1/2 tsp parmesan into of 12 muffin pans that have been sprayed with cooking spray
Fill with cheese dinner mixture; press one meatball into center of each mixture
Bake 15 minutes or until meatballs are heated through (165oF)
Top with remaining mozzarella
Bake 3-4 minutes or until melted
Let stand 5 minutes
Meanwhile heat pasta sauce
Serve cups topped with sauce
Sounds good, doesn’t it?
Enjoy!!!<><><><><><><><><><><><><><><><><>< {17} Asparagus Casserole, submitted by Lin in Piney Woods of East Texas, apollo@consolidated.net 2 15 oz cans asparagus spears save liquid1 can cream celery soup, mixed with 1/3 of the asparagus liquid5 oz can chestnuts2 cups Velveeta cheesesalt and pepper Lin a baking dish layer 1/2 of asparagus, 1/2 soup, 1/2 chestnuts, and half of the cheese. Repeat. Bake at 350 for 20 minutes. serves 6-8<><><><><><><><><><><><><><><><><>< {18} Slow Cooker London Broil, submitted by Karen Gardner in Sheridan, Wyoming, varieze@actaccess.net 2 pounds flank steak1 can cream of mushroom soup1 can tomato soup1 (1oz) package dry onion soup mix Place flank steak in the bottom of the slow cooker, cut to fit if necessary.In medium bowl mix both cans do soup, pour over beef. Sprinkle dry onion soup mix over top. Cover & cook on low for 8 to 10 hours.Can't get any easier!! Enjoy.From Allrecipes<><><><><><><><><><><><><><><><><>< {19} Chocolate Waffles, submitted by Diane in Bucks County, PA, dsg49@aol.comJudy Baer's Recipes and Wooden Spoons from Tales from Grace Chapel Inn2 1/2 cups flour1 1/2 tsp baking powder1/4 tsp baking soda1/4 tsp salt2 cups buttermilk, room temperature4 eggs3 Tbsp butter, melted and cooled4 oz (4 squares) semisweet chocolate, melted and cooled Combine flour, baking soda, baking powder, and salt. Preheat Belgian waffle iron. Pour buttermilk into medium into medium bowl. Separate eggs, blending yolks into buttermilk. Place whites in a medium bowl and set aside. Add butter and chocolate into buttermilk mixture; mix well. Add flour mixture to buttermilk mixture, stirring until blended (will be thick.) Beat egg whites with food processor or electric mixer on high speed until stiff peaks form. Fold egg whites into batter with rubber spatula. Pour 3/4 cup batter onto center of hot iron for each waffle. Bake 4 to 5 minutes until evenly browned. Serve immediately with maple syrup, honey or whipped cream and raspberries.Variation: Instead of chocolate try a 1/4 to 1/2 cup apple filling or pumpkin filling with 2 tsp pumpkin spice.<><><><><><><><><><><><><><><><><>< {20} Penne Pasta using Instant Pot, submitted by Judy in Brooksville, Florida, J731I@aol.comI have been doing most of my cooking in my electric pressure cooker, we love it!1 # smoked sausage, cut into bite sized slices1/2 medium onion, diced2 cloves garlic, minced1 Cup sliced mushrooms1/2 # penne pasta UNCOOKED2 Cups chicken stock1 (10 oz) jar roasted red peppers, undrained2 Cups Monterey Jack cheese1/2 Cup Parmesan cheese2 Cups fresh spinach Add sausage, onions, garlic & mushrooms to pot. Sauté until there are brown bits on bottom of pot. Deglaze pot with chicken stock.Add penne pasta, roasted red peppers, along with liquid from the jar & the spinach.Stir to combine. Cover & cook 7-9 minutes on high pressure, quick release, remove lid, add cheeses, stir until melted.<><><><><><><><><><><><><><><><><>< {21} Tomato Gravy, submitted by Freddie in San Antonio, Texas, freddiebjohnson@prodigy.net A lot of Italian families and chefs call spaghetti sauces, "Tomato Gravy". I made this one today and just love it!!I didn't doctor it up, just made as instructed; see my notes at the end of the recipe.1/2 cup unsalted butter -- 1 stick2 medium onions -- finely chopped2 thyme sprigs2 tablespoons all-purpose flour1 can crushed tomatoes -- 28-oz.1/3 cup thinly sliced scallions3 tablespoons heavy cream1/8 teaspoon cayenne pepper -- or moreKosher saltfreshly ground pepper Melt butter in a large saucepan over medium heat. Add onions and thyme; cook, stirring often, until onions are soft and translucent, about 10 minutes. Add flour; stir constantly for 3 minutes. Add tomatoes with juices; cook over medium heat, stirring occasionally, until thickened and flavors meld, about 30 minutes. Discard thyme. Stir in scallions, cream, and 1/8 teaspoon cayenne. Season to taste with salt, pepper, and more cayenne, if desired. Makes about 5 cups Recipe by John Currence. Source: Bon Appetit, November 2011.NOTE: I made this on 5-25-16; it is delicious. I didn't change anything like adding basil, Italian seasoning or garlic. I just made like the recipe said. As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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