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Shared Recipes by Recipe Box Members (page 5125)
Slow Cooked Beef Cubes and Gravy
1.4 lb. stew meat cut into 1 inch cubes 2 onions, cut into wedges 8 oz. crimini mushrooms, sliced 1 envelope beefy onion soup mix 3 T. cornstarch salt and pepper 1.5 c. dry red wine Mix all
by buckyt
added 2008-06-04
added 2008-06-04
1.4 lb. stew meat cut into 1 inch cubes 2 onions, cut into wedges 8 oz. crimini mushrooms, sliced 1 envelope beefy onion soup mix 3 T. cornstarch salt and pepper 1.5 c. dry red wine Mix all
Creamy Salsa Dip
2 T. fresh cilantro, chopped 8 oz. cream cheese, softened 1 c. chunky salsa 1 c. cheddar cheese, shredded 1/4 c. black olives, sliced 1 T. lime juice Mix all ingredients together and serve
by buckyt
added 2008-06-04
added 2008-06-04
2 T. fresh cilantro, chopped 8 oz. cream cheese, softened 1 c. chunky salsa 1 c. cheddar cheese, shredded 1/4 c. black olives, sliced 1 T. lime juice Mix all ingredients together and serve
Key Lime Tartlets
12 gingersnap cookies 3 eggs, at room temperature 1 14 oz. can sweetened condensed milk 3/4 c. freshly squeezed lime juice (6 to 7 Persion limes or 14 Key limes) Grated lime zest from all
by buckyt
added 2008-06-04
added 2008-06-04
12 gingersnap cookies 3 eggs, at room temperature 1 14 oz. can sweetened condensed milk 3/4 c. freshly squeezed lime juice (6 to 7 Persion limes or 14 Key limes) Grated lime zest from all
Brussel Sprouts with Garlic and Pine Nuts
1 lb. brussel sprouts 1/2 t. salt 2 T. olive oil 1/4 c. pine nuts 2 lg. garlic cloves, minced salt and pepper Bring sprouts, 1/2 c. water and 1/2 t. salt to boil in 2 qt. saucepan over medium
by buckyt
added 2008-06-04
added 2008-06-04
1 lb. brussel sprouts 1/2 t. salt 2 T. olive oil 1/4 c. pine nuts 2 lg. garlic cloves, minced salt and pepper Bring sprouts, 1/2 c. water and 1/2 t. salt to boil in 2 qt. saucepan over medium
Brussel Sprouts and Cauliflower with Mustard Caper Butter
Mustard Caper Butter: 2 garlic cloves, minced salt and pepper 6 T. unsalted butter at room temperature 2 t. Dijon mustard 1/4 c. capers, drained Zest of 1 lemon 3 T. marjoram, chopped Mix all
by buckyt
added 2008-06-04
added 2008-06-04
Mustard Caper Butter: 2 garlic cloves, minced salt and pepper 6 T. unsalted butter at room temperature 2 t. Dijon mustard 1/4 c. capers, drained Zest of 1 lemon 3 T. marjoram, chopped Mix all
Purple Cabbage with Walnuts and Goat Cheese
1/2 c. walnuts, toasted 2 T. olive oil 1/2 head purple cabbage, thinly sliced salt and pepper 2 T balsamic vinegar 1 T. brown sugar 1/2 c. crumbled goat cheese Toast walnuts until fragrant.
by buckyt
added 2008-06-04
added 2008-06-04
1/2 c. walnuts, toasted 2 T. olive oil 1/2 head purple cabbage, thinly sliced salt and pepper 2 T balsamic vinegar 1 T. brown sugar 1/2 c. crumbled goat cheese Toast walnuts until fragrant.
Kapok Tree Corn Fritters
1 c. flour, sifted 1/5 t. baking powder 1 T. sugar 1 t. salt 1 egg 1/4 c. milk 1/2 c. whole kernel corn Fat for frying Sift flour a second time with baking powder, sugar and salt. Add egg,
by buckyt
added 2008-06-04
added 2008-06-04
1 c. flour, sifted 1/5 t. baking powder 1 T. sugar 1 t. salt 1 egg 1/4 c. milk 1/2 c. whole kernel corn Fat for frying Sift flour a second time with baking powder, sugar and salt. Add egg,
Ginger Chicken Satay with Peanut Sauce
Gingery Chicken Satay with Peanut Sauce - 6 Servings In this ingenious version of an Indonesian classic, the gingery, lemongrass-scented satay paste is the base for the chicken marinade as well as
by buckyt
added 2008-06-04
added 2008-06-04
Gingery Chicken Satay with Peanut Sauce - 6 Servings In this ingenious version of an Indonesian classic, the gingery, lemongrass-scented satay paste is the base for the chicken marinade as well as
Crab Cakes with Wasabi Mayonnaise
1 lb. crabmeat 1.25 c. fresh breadcrumbs 1 egg, lightly beaten 2 T. fresh chives, chopped 2 T. mayonnaise 1 T. Dijon mustard 2 t. Old Bay seasoning 1 t. lemon zest 3 T. Canola oil Heat
by buckyt
added 2008-06-04
added 2008-06-04
1 lb. crabmeat 1.25 c. fresh breadcrumbs 1 egg, lightly beaten 2 T. fresh chives, chopped 2 T. mayonnaise 1 T. Dijon mustard 2 t. Old Bay seasoning 1 t. lemon zest 3 T. Canola oil Heat
Herbed Egg and Sausage Tartlets
1 16 oz. pkg. phyllo dough 8 sausage patties 12 eggs 2 T. heavy cream 1/4 c. sun dried tomatoes, diced 1 T. chives, chopped l T. parsley, chopped 1 T. tarragon, chopped 1.5 t. dry
by buckyt
added 2008-06-04
added 2008-06-04
1 16 oz. pkg. phyllo dough 8 sausage patties 12 eggs 2 T. heavy cream 1/4 c. sun dried tomatoes, diced 1 T. chives, chopped l T. parsley, chopped 1 T. tarragon, chopped 1.5 t. dry
Haricots Verts with Shaved Parmesan
3/4 lb. Haricots Verts (French Green Beans) 2 T. sour cream 1 t. lemon juice 1/4 c. shaved Parmesan cheese Freshly ground black pepper Microwave beans in covered dish for 6 minutes, drain if
by buckyt
added 2008-06-04
added 2008-06-04
3/4 lb. Haricots Verts (French Green Beans) 2 T. sour cream 1 t. lemon juice 1/4 c. shaved Parmesan cheese Freshly ground black pepper Microwave beans in covered dish for 6 minutes, drain if
Herbed Pork Roast and Cranberry Pine Nut Chutney
2.5 lb. boneless pork loin roast salt and pepper 2 T. herbes de Provence 1 T. onion powder 1 T. garlic, minced 1 T. lemon juice Preheat oven to 450 degrees. Season pork with salt and
by buckyt
added 2008-06-04
added 2008-06-04
2.5 lb. boneless pork loin roast salt and pepper 2 T. herbes de Provence 1 T. onion powder 1 T. garlic, minced 1 T. lemon juice Preheat oven to 450 degrees. Season pork with salt and