making it up as i go along
from: Red Lobster
Ingredients
2 Cups Bisquick
2/3 cup milk
½ cup shredded cheddar
½ cup butter, melted
¼ tsp garlic powder
Directions
Preheat oven to 450. Mix bisquick, milk, and cheese until a soft dough forms. Beat vigorously for 30 seconds. Drop spoonfuls of dough onto an ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Mix butter and garlic powder. Brush mixture over biscuits before removing them from the cookie sheet. Server warm.
from: Sighle Prall
Ingredients
1 onion, chopped
2 tbsp oil
1.5-2 lbs ground beef
2 tbsp soy sauce
2 tbsp brown sugar
4 oz sliced mushrooms
1.5 cups cooked rice
8 oz sliced water chestnuts
1 small/medium pumpkin, cleaned out
1 can cream of mushroom soup
Directions
Preheat oven to 350. Sautee onions and ground beef. Drain. Add soy sauce, sugar, mushrooms, and soup. Cook 10 minutes, stirring occasionally. Add rice and water chestnuts. Spoon into pumpkin. Bake 1 hour or until pumpkin is tender.
from: Martha Stewart
Ingredients
2 tablespoons olive oil
4 garlic cloves, minced
1 ½ pounds large shrimp, tails on, peeled and deveined
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh oregano
pinch of crushed red-pepper flakes
½ cup dry white wine
coarse salt and freshly ground black pepper
lemon wedges, for serving
Directions
Heat oil in a large skillet over medium heat. Add garlic and cook until soft but not browned, 1 to 2 minutes. Add shrimp, parsley , oregano, and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes.
Raise heat to medium-high and add wine. Continue cooking until most of the liquid has evaporated. Remove from heat; season with salt and pepper. Serve hot with lemon wedges on the side.
from: 95
Ingredients
2 large lemons
½ cup olive oil
¼ cup dry white wine
1 tablespoon chopped fresh thyme
¾ teaspoon salt
¼ teaspoon freshly ground pepper
18 large or jumbo shrimp (prawns)
18 large fresh white mushrooms, brushed and cleaned, stems removed
Directions
Using a sharp knife (or better yet a mandolin!), cut the lemons into 18 1/8 inch thick slices. Set them aside. In a large non aluminum bowl, whisk together the olive oil, wine, chopped thyme, salt, and pepper. Add the lemon slices and shrimp and toss to coat evenly. Cover and refrigerate, tossing once or twice, for about 45 minutes.
Heat the grill. Add the mushrooms to the lemons and shrimp and toss to coat. Let stand for 10-15 minutes. Thread the shrimp, lemon slices, and mushrooms onto the skewers in the following manner: Place a lemon slice against the inside curve of a shrimp. Bend the shrimp in half, so that the head end nearly touches the tail end, enclosing the lemon slice in the center. Insert a skewer just above the tail so that it passes through the body twice. Next, slip a mushroom onto the skewer. Repeat until all the ingredients are used, making six skewers in all.
Grill the skewers, turning frequently and brushing once after 3 minutes with the reserved marinade, until the shrimp turn pink and the mushrooms are tender and lightly browned, 8-10 minutes total.
from: Elizabeth Bantly
Ingredients
4 cups frozen potato rounds
1 lb. ground beef
10 oz. package frozen chopped broccoli, thawed
2.8 oz can French fried onions
10.75 oz can condensed cream of celery soup
1/3 cup milk
1 cup shredded cheddar cheese
¼ tsp garlic
1/8 tsp pepper
Directions
Preheat oven to 400°
Place potatoes on bottom and up the sides of rectangular casserole dish. Bake, uncovered at 400 for 10 minutes.
Brown beef in large chunks; drain. Place beef, broccoli, and ½ can French fried onions in potato shell. Combine soup, milk, ½ cup cheese and seasonings; pour over beef mixture.
Bake, covered, at 400 for 20 minutes. Top with remaining cheese and onions; bake uncovered 2 or 3 minutes longer.
from: 94
Ingredients
1 ¾ cup pinto beans with juice (15 oz can)
½ cup fresh or frozen corn kernels
½ cup prepared salsa
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoons alt
12 ounces prepared polenta
2 to 3 tablespoons chopped fresh cilantro
1 cup grated sharp cheddar
Directions
Heat oven to 350. Lightly oil a 10 inch cast-iron skillet or an 11 inch baking dish. Empty the beans and their juice into a bowl and mash with a potato masher. Add the corn, salsa, cumin, oregano, and salt and mix thoroughly. Set aside.
Slice 12 ounces of polenta roll into ¼ inch thick rounds. Arrange the rounds in the prepared skillet or baking dish slightly overlapping one another. Spoon the bean mixture evenly over the polenta, sprinkle with cilantro, and then the cheese.
Cover and bake for 15 minutes and then uncover and bake for a bout 15 more minutes, until the beans are bubbling and hot. For a crisp, golden topping, place under the broiler for about 2 minutes. Let sit for 10 minutes before serving.
Nutritional Info (1/4 recipe, 9 oz(
330 calories, 1.5 protein, 10.7 fat, 42.5 g carbohydrates, 6.1 g saturated fatty acids, 29.7 mg cholsterol, 563.9 mg sodium, 9.8 g total dietary fiber
from: Paula Kafer
Ingredients
3 cups soft bread cubes (about 4 slices cut in ½-inch cubes)
¾ cup milk
2 eggs
1½ pounds ground beef
½ pound ground pork
¼ cup finely chopped onion
¼ cup finely chopped celery
1 tablespoon Worcestershire sauce
1½ teaspoons salt
1/8 teaspoon pepper
½ teaspoon poultry seasoning
¼ cup chili sauce or ¼ cup ketchup and 2 tablespoons corn syrup
Directions
Soak bread cubes in milk. Add eggs; beat with rotary beater. Add meats, onion, celery, Worcestershire sauce, salt, pepper and poultry seasoning; mix thoroughly. (Hint: Mix seasonings and a small portion of the meats with the beater then keep adding meats – blending by hand as the mixture gets thicker.)
Form into two loaves. Place in 13 x 9 x 2 inch baking pan. Bake, uncovered, in moderate oven (350) for 1 hour. Drain excess fat from pan.
For glaze, spread loaves with chili sauce or spread with mixture of ketchup and corn syrup. Bake 15 minutes longer. Makes 8 to 10 servings.
from: Paula Kafer
Ingredients
One pot roast
one can cream of mushroom soup
one packet dried Lipton onion soup mix
Directions
Put roast in crock pot. Pour cream of mushroom soup over roast. Sprinkle dried onion soup mix over that. Cook all day until done. It makes its own gravy.
from: Sighle Prall
Ingredients
1 onion, chopped
2 tbsp oil
1.5-2 lbs ground beef
2 tbsp soy sauce
2 tbsp brown sugar
4 oz sliced mushrooms
1.5 cups cooked rice
8 oz sliced water chestnuts
1 small/medium pumpkin, cleaned out
1 can cream of mushroom soup
Directions
Preheat oven to 350. Sautee onions and ground beef. Drain. Add soy sauce, sugar, mushrooms, and soup. Cook 10 minutes, stirring occasionally. Add rice and water chestnuts. Spoon into pumpkin. Bake 1 hour or until pumpkin is tender.
from: Paula Kafer
Ingredients
¼ cup butter
1 cup fresh mushrooms, sliced
2 tbsp minced green onion
1/8 tsp garlic powder
1/8 tsp salt
1 tsp lemon juice
1 tsp Worcestershire sauce
1 ½ tbsp parsley, chopped
2 tbsp butter
1 ¼ pounds beef tenderloin, cut in ¼ inch slices
Directions
Melt butter in skillet, add mushrooms, onion, garlic, salt, lemon juice, and Worcestershire sauce. Cook until mushrooms are tender. Add parsley. Pour in small bowl. In skillet, melt another 2 tablespoons butter. Cook tenderloin over medium-high heat, 3-4 minutes on each side. Pour mushroom-butter mixture over meat in skillet. Heat thoroughly. remove from heat, cover and let sit 10-15 minutes to allow flavors to blend. Heat again to serve.
from: Martha Stewart
Ingredients
2 tablespoons olive oil
4 garlic cloves, minced
1 ½ pounds large shrimp, tails on, peeled and deveined
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh oregano
pinch of crushed red-pepper flakes
½ cup dry white wine
coarse salt and freshly ground black pepper
lemon wedges, for serving
Directions
Heat oil in a large skillet over medium heat. Add garlic and cook until soft but not browned, 1 to 2 minutes. Add shrimp, parsley , oregano, and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes.
Raise heat to medium-high and add wine. Continue cooking until most of the liquid has evaporated. Remove from heat; season with salt and pepper. Serve hot with lemon wedges on the side.
from: 95
Ingredients
2 large lemons
½ cup olive oil
¼ cup dry white wine
1 tablespoon chopped fresh thyme
¾ teaspoon salt
¼ teaspoon freshly ground pepper
18 large or jumbo shrimp (prawns)
18 large fresh white mushrooms, brushed and cleaned, stems removed
Directions
Using a sharp knife (or better yet a mandolin!), cut the lemons into 18 1/8 inch thick slices. Set them aside. In a large non aluminum bowl, whisk together the olive oil, wine, chopped thyme, salt, and pepper. Add the lemon slices and shrimp and toss to coat evenly. Cover and refrigerate, tossing once or twice, for about 45 minutes.
Heat the grill. Add the mushrooms to the lemons and shrimp and toss to coat. Let stand for 10-15 minutes. Thread the shrimp, lemon slices, and mushrooms onto the skewers in the following manner: Place a lemon slice against the inside curve of a shrimp. Bend the shrimp in half, so that the head end nearly touches the tail end, enclosing the lemon slice in the center. Insert a skewer just above the tail so that it passes through the body twice. Next, slip a mushroom onto the skewer. Repeat until all the ingredients are used, making six skewers in all.
Grill the skewers, turning frequently and brushing once after 3 minutes with the reserved marinade, until the shrimp turn pink and the mushrooms are tender and lightly browned, 8-10 minutes total.
from: 101
Ingredients
2 tablespoons fresh lemon or lime juice
2 teaspoons minced garlic
½ teaspoon fresh ground black pepper
6 6-oz salmon filets
2 tablespoons butter
2 tablespoons minced shallots
2 teaspoons seeded, minced jalapeño pepper
3 tablespoons peeled, minced fresh ginger
1 ¼ cups fresh orange juice
½ teaspoon curry powder
2 cups fresh chopped pineapple
2 tablespoons chopped mint
Directions
In a shallow glass dish, combine lemon juice, garlic, and pepper. Add salmon and marinate at room temperature for 30 minutes. Preheat grill to medium-high. In a medium skillet, heat butter over medium heat. Add shallots, jalapeño, and ginger and cook 2 minutes. Add orange juice and curry powder and cook until reduced by half, about 10 minutes. Add pineapple and mint, reduce heat to low, and cook until thoroughly heated. Grill salmon 4-5 minutes per side. Place salmon on individual serving plates and spoon warm pineapple sauce on top.
from: Martha Stewart
Ingredients
2 teaspoons coarse salt
¼ teaspoon freshly ground pepper
¼ teaspoon finely chopped fresh thyme
¼ teaspoon finely chopped fresh rosemary
1 ½ pounds fingerling potatoes, scrubbed
1 tablespoon extra-virgin olive oil
Directions
Preheat oven to 400. Heat a large ovenproff gratin dish or skillet in the oven 15 minutes. Combine salt, pepper, thyme, and rosemary in a small bowl.
Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture and arrange potatoes in a single layer in preheated pan. Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes. Remove from oven and serve ot with additional seasoned salt on the side.
from: 94
Ingredients
1 ¾ cup pinto beans with juice (15 oz can)
½ cup fresh or frozen corn kernels
½ cup prepared salsa
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoons alt
12 ounces prepared polenta
2 to 3 tablespoons chopped fresh cilantro
1 cup grated sharp cheddar
Directions
Heat oven to 350. Lightly oil a 10 inch cast-iron skillet or an 11 inch baking dish. Empty the beans and their juice into a bowl and mash with a potato masher. Add the corn, salsa, cumin, oregano, and salt and mix thoroughly. Set aside.
Slice 12 ounces of polenta roll into ¼ inch thick rounds. Arrange the rounds in the prepared skillet or baking dish slightly overlapping one another. Spoon the bean mixture evenly over the polenta, sprinkle with cilantro, and then the cheese.
Cover and bake for 15 minutes and then uncover and bake for a bout 15 more minutes, until the beans are bubbling and hot. For a crisp, golden topping, place under the broiler for about 2 minutes. Let sit for 10 minutes before serving.
Nutritional Info (1/4 recipe, 9 oz(
330 calories, 1.5 protein, 10.7 fat, 42.5 g carbohydrates, 6.1 g saturated fatty acids, 29.7 mg cholsterol, 563.9 mg sodium, 9.8 g total dietary fiber
from: Paula Kafer
Ingredients
3 cups soft bread cubes (about 4 slices cut in ½-inch cubes)
¾ cup milk
2 eggs
1½ pounds ground beef
½ pound ground pork
¼ cup finely chopped onion
¼ cup finely chopped celery
1 tablespoon Worcestershire sauce
1½ teaspoons salt
1/8 teaspoon pepper
½ teaspoon poultry seasoning
¼ cup chili sauce or ¼ cup ketchup and 2 tablespoons corn syrup
Directions
Soak bread cubes in milk. Add eggs; beat with rotary beater. Add meats, onion, celery, Worcestershire sauce, salt, pepper and poultry seasoning; mix thoroughly. (Hint: Mix seasonings and a small portion of the meats with the beater then keep adding meats – blending by hand as the mixture gets thicker.)
Form into two loaves. Place in 13 x 9 x 2 inch baking pan. Bake, uncovered, in moderate oven (350) for 1 hour. Drain excess fat from pan.
For glaze, spread loaves with chili sauce or spread with mixture of ketchup and corn syrup. Bake 15 minutes longer. Makes 8 to 10 servings.
from: Paula Kafer
Ingredients
One pot roast
one can cream of mushroom soup
one packet dried Lipton onion soup mix
Directions
Put roast in crock pot. Pour cream of mushroom soup over roast. Sprinkle dried onion soup mix over that. Cook all day until done. It makes its own gravy.
from: Sighle Prall
Ingredients
1 onion, chopped
2 tbsp oil
1.5-2 lbs ground beef
2 tbsp soy sauce
2 tbsp brown sugar
4 oz sliced mushrooms
1.5 cups cooked rice
8 oz sliced water chestnuts
1 small/medium pumpkin, cleaned out
1 can cream of mushroom soup
Directions
Preheat oven to 350. Sautee onions and ground beef. Drain. Add soy sauce, sugar, mushrooms, and soup. Cook 10 minutes, stirring occasionally. Add rice and water chestnuts. Spoon into pumpkin. Bake 1 hour or until pumpkin is tender.
from: Paula Kafer
Ingredients
¼ cup butter
1 cup fresh mushrooms, sliced
2 tbsp minced green onion
1/8 tsp garlic powder
1/8 tsp salt
1 tsp lemon juice
1 tsp Worcestershire sauce
1 ½ tbsp parsley, chopped
2 tbsp butter
1 ¼ pounds beef tenderloin, cut in ¼ inch slices
Directions
Melt butter in skillet, add mushrooms, onion, garlic, salt, lemon juice, and Worcestershire sauce. Cook until mushrooms are tender. Add parsley. Pour in small bowl. In skillet, melt another 2 tablespoons butter. Cook tenderloin over medium-high heat, 3-4 minutes on each side. Pour mushroom-butter mixture over meat in skillet. Heat thoroughly. remove from heat, cover and let sit 10-15 minutes to allow flavors to blend. Heat again to serve.
from: Martha Stewart
Ingredients
4 boneless strip steaks
1 bunch scallions
¼ cup Worcestershire sauce
¼ cup soy sauce
1 teaspoon dry mustard
1 teaspoon ground pepper
½ teaspoon ground cumin
grated zest of one lemon
coarse salt
Directions
Place steaks in a large, shallow, nonreactive dish. Slice 3 scallions into thin rounds, and combine with the remaining ingredients except the salt in a small bowl. Whisk to combine. Pour marinade over steaks; cover with plastic wrap and set aside at room temperature fourty minutes, turning steaks once.
Heat grill or grill pan. Remove steaks from marinade, letting excess drip off and pat dry with paper towels. Season both sides generously with salt. Grill until they are well browned on the outside and cooked to desired doneness or about 6 mniutes on each side for medium rare. Transfer to a large serving patter; cover with fil and let rest 10 minutes. Grill remaining scallions about one minute on each side and serve with the steaks.
from: Martha Stewart
Ingredients
2 tablespoons olive oil
4 garlic cloves, minced
1 ½ pounds large shrimp, tails on, peeled and deveined
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh oregano
pinch of crushed red-pepper flakes
½ cup dry white wine
coarse salt and freshly ground black pepper
lemon wedges, for serving
Directions
Heat oil in a large skillet over medium heat. Add garlic and cook until soft but not browned, 1 to 2 minutes. Add shrimp, parsley , oregano, and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes.
Raise heat to medium-high and add wine. Continue cooking until most of the liquid has evaporated. Remove from heat; season with salt and pepper. Serve hot with lemon wedges on the side.
from: 95
Ingredients
2 large lemons
½ cup olive oil
¼ cup dry white wine
1 tablespoon chopped fresh thyme
¾ teaspoon salt
¼ teaspoon freshly ground pepper
18 large or jumbo shrimp (prawns)
18 large fresh white mushrooms, brushed and cleaned, stems removed
Directions
Using a sharp knife (or better yet a mandolin!), cut the lemons into 18 1/8 inch thick slices. Set them aside. In a large non aluminum bowl, whisk together the olive oil, wine, chopped thyme, salt, and pepper. Add the lemon slices and shrimp and toss to coat evenly. Cover and refrigerate, tossing once or twice, for about 45 minutes.
Heat the grill. Add the mushrooms to the lemons and shrimp and toss to coat. Let stand for 10-15 minutes. Thread the shrimp, lemon slices, and mushrooms onto the skewers in the following manner: Place a lemon slice against the inside curve of a shrimp. Bend the shrimp in half, so that the head end nearly touches the tail end, enclosing the lemon slice in the center. Insert a skewer just above the tail so that it passes through the body twice. Next, slip a mushroom onto the skewer. Repeat until all the ingredients are used, making six skewers in all.
Grill the skewers, turning frequently and brushing once after 3 minutes with the reserved marinade, until the shrimp turn pink and the mushrooms are tender and lightly browned, 8-10 minutes total.
from: 101
Ingredients
2 tablespoons fresh lemon or lime juice
2 teaspoons minced garlic
½ teaspoon fresh ground black pepper
6 6-oz salmon filets
2 tablespoons butter
2 tablespoons minced shallots
2 teaspoons seeded, minced jalapeño pepper
3 tablespoons peeled, minced fresh ginger
1 ¼ cups fresh orange juice
½ teaspoon curry powder
2 cups fresh chopped pineapple
2 tablespoons chopped mint
Directions
In a shallow glass dish, combine lemon juice, garlic, and pepper. Add salmon and marinate at room temperature for 30 minutes. Preheat grill to medium-high. In a medium skillet, heat butter over medium heat. Add shallots, jalapeño, and ginger and cook 2 minutes. Add orange juice and curry powder and cook until reduced by half, about 10 minutes. Add pineapple and mint, reduce heat to low, and cook until thoroughly heated. Grill salmon 4-5 minutes per side. Place salmon on individual serving plates and spoon warm pineapple sauce on top.
from: Paula Kafer
Ingredients
7 cups water
2 cups sugar
2 cups water
4 green tea bags
1 large can lemonade concentrate
1 small can orange juice concentrate
2 cups brandy (cheap stuff)
Directions
In a saucepan, combine 7 cups water, 2 cups sugar. Bring to a boil, set aside. In another sauce pan, combine 2 cups water and 4 bags green tea. Bring to a boil. Set aside.
Combine the tea, and the sugar syrup with the lemonade and orange juice concentrates, and the brandy. Mix well and freeze. Spoon slush mix in cup and cover with 7-up or Sprite.
from: Martha Stewart
Ingredients
1 pound thin asparagus, trimmed
1 tablespoon plus 1 ½ teaspoons unsalted butter
¼ cup soft butter or margarine
2 ounces aged Gouda cheese, shaved
coarse salt and freshly ground pepper
Directions
Melt the butter in a large skillet over medium-high heat. Add asparagus spears and sauté until they are tender and bright green, 2 to 3 minutes. Season with salt and pepper. Transfer to a large platter and top with Gouda. Serve immediately.