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Shared Recipes by Recipe Box Members (page 226)
PARMESAN SHRIMP SALAD WITH BASIL DRESSING
12 oz uncooked jumbo shrimp ½ cup grated parmesan cheese ¼ cup butter and olive oil Romaine lettuce Cherry tomatoes Lemon wedges Basil dressing 1/3 cup olive oil 1 tbsp white wine
by sgre52160
added 2017-02-22
added 2017-02-22
12 oz uncooked jumbo shrimp ½ cup grated parmesan cheese ¼ cup butter and olive oil Romaine lettuce Cherry tomatoes Lemon wedges Basil dressing 1/3 cup olive oil 1 tbsp white wine
Mrs. Poston's Mother's Applesauce Cake
This is another very old traditional
by TwylaRenee
added 2017-02-22
added 2017-02-22
This is another very old traditional
ITALIAN CHICKEN PASTA SALAD
5 oz. spiral pasta, cooked 2 c. cut up chicken breast, cooked 1 c. cherry tomatoes, cut in half 1 c. broccoli floweret’s 1/2 c. chopped cucumber 1/2 c. thinly sliced carrots 1/2 c. Italian
by sgre52160
added 2017-02-22
added 2017-02-22
5 oz. spiral pasta, cooked 2 c. cut up chicken breast, cooked 1 c. cherry tomatoes, cut in half 1 c. broccoli floweret’s 1/2 c. chopped cucumber 1/2 c. thinly sliced carrots 1/2 c. Italian
CHICKEN CAESAR PASTA SALAD
3-4 chopped boneless chicken breasts Caesar or Italian Caesar salad dressing 2 cups broccoli florets a handful of cherry tomatoes (optional) pimientos (optional) 4 cups Rotel pasta noodles 1
by sgre52160
added 2017-02-22
added 2017-02-22
3-4 chopped boneless chicken breasts Caesar or Italian Caesar salad dressing 2 cups broccoli florets a handful of cherry tomatoes (optional) pimientos (optional) 4 cups Rotel pasta noodles 1
ANTIPASTO SALAD WITH GARLIC DRESSING
1 (15 ½ oz) can garbanzo beans, drained 1 (6 ½ oz) jar marinated artichoke hearts ½ cup roasted red peppers ¼ cup black olives, pitted, drained and sliced 2 bunches romaine, torn into
by sgre52160
added 2017-02-22
added 2017-02-22
1 (15 ½ oz) can garbanzo beans, drained 1 (6 ½ oz) jar marinated artichoke hearts ½ cup roasted red peppers ¼ cup black olives, pitted, drained and sliced 2 bunches romaine, torn into
Fennel & Mushroom Salad
1 tender fennel bulb 4 or 5 small button mushrooms Parmigiano-Reggiano cheese Roughly Chopped Walnuts Extra Virgin Olive Oil Chop the leaves off the fennel bulb. Slice paper thin with a
by TwylaRenee
added 2017-02-22
added 2017-02-22
1 tender fennel bulb 4 or 5 small button mushrooms Parmigiano-Reggiano cheese Roughly Chopped Walnuts Extra Virgin Olive Oil Chop the leaves off the fennel bulb. Slice paper thin with a
OYSTER STEW
2 quarts milk 1 onion, chopped ½ cup butter 2 pints fresh oysters 1 ½ tsp salt ¼ tsp pepper 2 tsp Worcestershire sauce Heat milk and onion on high in a crockpot for 1 ½ hours. Combine
by sgre52160
added 2017-02-22
added 2017-02-22
2 quarts milk 1 onion, chopped ½ cup butter 2 pints fresh oysters 1 ½ tsp salt ¼ tsp pepper 2 tsp Worcestershire sauce Heat milk and onion on high in a crockpot for 1 ½ hours. Combine
PEACHES AND CREAM FRENCH TOAST
Use a heavy textured bread Custard 2 (15 oz) cans sliced peaches, drain liquid and puree in blender or 6-8 fresh peaches, peeled and sliced, then pureed 1 tsp cinnamon and nutmeg 8 eggs 3 tbsp
by sgre52160
added 2017-02-22
added 2017-02-22
Use a heavy textured bread Custard 2 (15 oz) cans sliced peaches, drain liquid and puree in blender or 6-8 fresh peaches, peeled and sliced, then pureed 1 tsp cinnamon and nutmeg 8 eggs 3 tbsp
CRESCENT FILLED ROLLS
2 cans refrigerated crescent rolls 1 (8 oz) pkg cream cheese, softened 1 egg 1 tsp vanilla 1 ¼ cups sugar 1 tsp cinnamon ½ cup butter, melted ½ cup crushed pecans Unroll 1 can crescent
by sgre52160
added 2017-02-22
added 2017-02-22
2 cans refrigerated crescent rolls 1 (8 oz) pkg cream cheese, softened 1 egg 1 tsp vanilla 1 ¼ cups sugar 1 tsp cinnamon ½ cup butter, melted ½ cup crushed pecans Unroll 1 can crescent
CAPONATA (Eggplant Relish)
2 cups diced celery ½ cup olive oil 1 large or 2 medium eggplants, peeled and diced 1 onion, chopped 2 tbsp tomato paste ¾ cup water 1/3 cup red wine vinegar 1 tbsp sugar ½ cup chopped
by sgre52160
added 2017-02-22
added 2017-02-22
2 cups diced celery ½ cup olive oil 1 large or 2 medium eggplants, peeled and diced 1 onion, chopped 2 tbsp tomato paste ¾ cup water 1/3 cup red wine vinegar 1 tbsp sugar ½ cup chopped
BLUE CHEESE TOPPING
2 cups crumbled blue cheese ½ cups chopped red onions ¼ cup chopped parsley 1/3 cup olive oil 3 tbsp red wine vinegar 2 cloves garlic, minced ½ tsp pepper In a pie plate, sprinkle blue
by sgre52160
added 2017-02-22
added 2017-02-22
2 cups crumbled blue cheese ½ cups chopped red onions ¼ cup chopped parsley 1/3 cup olive oil 3 tbsp red wine vinegar 2 cloves garlic, minced ½ tsp pepper In a pie plate, sprinkle blue