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Topic: Everyday Recipes (Read 1490 times)
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stilljoyful
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Mix and match to your little heart's delight.
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stilljoyful
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Creamy Buffalo Chicken Pasta
1 lb chicken breasts
1-2 teaspoon paprika
1/2 teaspoon garlic powder
hot sauce
1 cup celery, chopped
1/2 cup red onions, sliced
1 cup mayonnaise
1/2 cup blue cheese dressing
3/4 cup milk
pasta, of your choice
Cut chicken breast into bite-size pieces and sprinkle with paprika, garlic powder, salt and pepper.
Saute chicken until cooked. Add hot sauce to your liking. Remove chicken from skillet.
Saute vegetables.
Combine mayo, dressing and milk. Add to skillet.
Add chicken and heat through.
Serve with pasta of your choice.
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1/4 cup vinegar
1/4 cup margarine
2 tablespoons sugar
1 tablespoon prepared mustard
1/2 teaspoon pepper
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/2 cup water
1 lemon
1 onion
1/2 cup catsup
2 tablespoons worcestershire sauce
1 1/2 teaspoons liquid smoke
Place first 8 ingredients in a medium sauce pan.
Cut 1 thick slice of Lemon and 1 thick slice of Onion and add to the pan.
Simmer first 10 ingredients uncoverd for 20 minutes.
Add last 3 ingedients.
Bring to a boil.
Cool.
Store in refrigerator.
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Corn and Crab Salad
8 1/2 ounces canned sweet corn
8 1/2 ounces imitation crab sticks
5 hard-boiled eggs
7 ounces mayonnaise
salt, to taste
Chop boiled eggs and crab sticks.
Add corn and salt.
Stir mayonnaise into the salad.
Mix the salad and refrigerate for 30 minutes.
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Gramps Cucumber Salad
3 cucumbers (sliced in 1/4 slices)
1/2 sweet onion (sliced thin)
1 cup mayonnaise
6 tablespoons white vinegar
3 tablespoons sugar
salt and pepper
Mix mayo,vinegar and sugar in a bowl.
Add cukes and onions.
Mix, add salt & pepper to taste.
Refrigerate overnight, ENJOY.
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Sunny Summer Chicken Salad
42 ounces boneless chicken breasts (6 regular sized boneless breasts)
3 cups celery (Diced)
3 cups red seedless grapes (Cut in Half)
2 1/4 cups fat-free mayonnaise
3 tablespoons lemon juice (Fresh Squeezed if Possible)
1 teaspoon kosher salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1 1/2 cups cashews
Grill the chicken breasts on either a foreman grill or an outdoor grill- which is obviously better tasting -- Let cool enough to handle and start to rip/shred into smaller pieces. Not shredded. but I like the ripped up texture rather than 'cubes' of chicken. It looks much more organic too.
Put all of the ingredients into a bowl EXCEPT FOR THE CASHEWS!
Mix all together but save those cashews for the garnish -- If you put them on and mix them in- they get soggy.
Refrigerate at least 5 hours- best if you can leave it in the fridge overnight to let the flavors mingle.
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Chocolate Cherry Cookies
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups oats
1 cup shredded sweetened coconut
1 cup chocolate chips
9 maraschino cherries
Preheat the oven to 375°.
Cream the butter and sugars.
Add the egg and vanilla and cream.
While all of that is creaming, mix the flour, salt and baking soda and chop the cherries into little pieces.
Add flour mixture to the butter mixture.
Stir in the oats, coconut, chocolate chips and cherry bits.
Drop by mounded 1/2 tablespoons onto a GREASED cookie sheet. (They will spread out so space appropriately.).
Bake for 8-10 minutes or until done.
Note: When you're scooping the cookies, they will seem really tiny if you use a 1/2 tablespoon. However, since there's not a lot of egg and lots of additions, they spread out like crazy.
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Oven Fried Onion Rings
30 saltine crackers
4 cups kettle-cooked potato chips
2 medium onions, cut into 1/2-inch slices
1/2 cup flour, divided
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup buttermilk
1 large egg
Process crackers and potato chips in a food processor.
Wisk the buttermilk, 1/4 cup flour, cayenne pepper, egg, salt and pepper to form batter.
Place the remaining flour, batter mixture, and saltine/potato chip crumbs in separate bowls.
Preheat oven to 450 degrees F.
Take each onion ring and drop into the flour to create a dry surface for the batter to cling to. Tap off excess flour and drop ring into batter.
Using a fork, lift the ring out of the batter and allow excess to drip off and then drop into saltine/chip crumbs. Press the coating onto the ring and then transfer to a plate.
Pour 3 T. vegetable oil onto a half sheet pan and place into hot oven for 8 minutes.
Remove pan and tilt to distribute oil. Place the onion rings on the pan making sure none touch.
Put the pan back in the oven for 8 minutes. Flip rings over and bake another 8 minutes.
Remove from oven, salt & enjoy.
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Pepper Jack Mac Salad
1 lb elbow macaroni or cavatappi pasta
1 cup frozen corn, defrosted
1 red bell pepper, chopped
1 small red onion, chopped
4 celery ribs, chopped
8 ounces monterey jack pepper cheese, diced
2 tablespoons red wine vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
1 cup tomatillo salsa (mild, green) or chipotle salsa (hot, smoky red)
2 tablespoons cilantro leaves, chopped or flat leaf parsley
salt and black pepper
Bring water to a boil, salt it and add pasta.
While pasta water is coming up to a boil and cooking, combine corn, pepper, onion and celery in a bowl with pepper Jack cheese. Season the veggies with salt and pepper.
Run pasta under cold water to cool it and drain it well. Add pasta to vegetables and cheese.
Place vinegar in a small bowl and whisk in extra-virgin olive oil, then fold in salsa. Pour sauce over salad and toss to coat evenly. Garnish salad with cilantro or parsley and serve.
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Pork Chop and Bean Bake
2 (1 lb) cans baked beans in tomato sauce
5-6 lean pork chops
prepared mustard
1/2 cup brown sugar
1/2 cup catsup
1 onion (5 to 6 slices)
1 lemon (5 to 6 thin slices)
salt & freshly ground black pepper
fresh parsley (optional)
Place beans in a 13x9x2 inch baking dish.
Arrange chops over beans.
Sprinkle with salt and pepper.
Lightly spread chops with mustard.
Sprinkle with brown sugar.
Spread with catsup.
Bake at 325 F for 1 1/4 hours.
Place onion and lemon slices on each chop.
Bake 15 minutes.
Trim with parsley if desired.
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Berry Coleslaw
1/4 cup cider vinegar
1/4 cup unsweetened apple juice or cranberry juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
6 cups shredded cabbage
1 1/2 cups sliced fresh strawberries
1/2 cup dried cranberries
In a large bowl, combine the vinegar, apple juice, sugar, salt and pepper; add the cabbage. Toss gently to coat.
Cover and refrigerate 8 hours or overnight, stirring occasionally.
Just before serving, stir in strawberries and cranberries.
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Extremely Easy Creamy Kool-Aid Pie
1 (6 g) package unsweetened Kool-Aid powdered drink mix
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container cool whip frozen whipped topping, thawed
1 (9 inch) chocolate crumb crusts (or graham crumb crust)
Cool Whip (optional) or whipped cream, for the top (optional)
In a medium bowl mix the Kool-Aid powder with the sweetened condensed milk until well combined.
Fold in the Cool Whip topping.
Transfer into prepared crust.
If desired you can spread Cool Whip or whipped cream on top of the pie.
chill for a minumum of 4 hours.
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Pages: 1 [2] 3 4 
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(licking my lips)