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Shared Recipes by Recipe Box Members (page 566)
Garlic Shrimp Sandwich
1 pound 26/30 count prawns, peeled and deviened 8 cloves garlic, minced 2 tablespoons olive oil 1/2 teaspoon fresh cracked black pepper 1/2 cup mayonnaise 2 teaspoons whole grain dijon
by sgre52160
added 2013-04-18
added 2013-04-18
1 pound 26/30 count prawns, peeled and deviened 8 cloves garlic, minced 2 tablespoons olive oil 1/2 teaspoon fresh cracked black pepper 1/2 cup mayonnaise 2 teaspoons whole grain dijon
Herbed Skillet Croutons
2 cups cubed day-old baguette 1 Tablespoon fresh Italian herbs Sea salt and freshly ground black pepper, to taste 1 Tablespoon extra virgin olive oil 1.Toss all of the ingredients together
by sgre52160
added 2013-04-18
added 2013-04-18
2 cups cubed day-old baguette 1 Tablespoon fresh Italian herbs Sea salt and freshly ground black pepper, to taste 1 Tablespoon extra virgin olive oil 1.Toss all of the ingredients together
* Three Envelope Roast* - Crockpot
1 envelope of onion soup mix 1 envelope of Au Jus mix I envelope of Italian Salad Dressing mix 1 cup of water and 8 ounces of your favorite salsa 2-1/2 to 3 lb. roast Line your slow cooker
by sgre52160
added 2013-04-18
added 2013-04-18
1 envelope of onion soup mix 1 envelope of Au Jus mix I envelope of Italian Salad Dressing mix 1 cup of water and 8 ounces of your favorite salsa 2-1/2 to 3 lb. roast Line your slow cooker
FIESTA PASTA MEXICANA
3 cups mostaccioli pasta -- uncooked 1 tbsp olive oil 1 cup onions, chopped 1 cup red and green bell peppers, chopped 3 cups spaghetti sauce 1 can (15 1/2 oz. size) dark red kidney beans,
by sgre52160
added 2013-04-18
added 2013-04-18
3 cups mostaccioli pasta -- uncooked 1 tbsp olive oil 1 cup onions, chopped 1 cup red and green bell peppers, chopped 3 cups spaghetti sauce 1 can (15 1/2 oz. size) dark red kidney beans,
BRINED ROSEMARY PORK CHOPS
For brine: 3 tbsp kosher salt 3 tbsp light brown sugar 2 tbsp extra-virgin olive oil 2 tbsp balsamic vinegar 1 tsp freshly ground black pepper 3 whole branches fresh rosemary 4 bone-in
by sgre52160
added 2013-04-18
added 2013-04-18
For brine: 3 tbsp kosher salt 3 tbsp light brown sugar 2 tbsp extra-virgin olive oil 2 tbsp balsamic vinegar 1 tsp freshly ground black pepper 3 whole branches fresh rosemary 4 bone-in
SPINACH, ARTICHOKE AND BACON DIP WITH CRISPY PITAS
1 tbsp vegetable oil 1 shallot, minced 3 garlic cloves, minced 1 (10 oz) pkg frozen chopped spinach, thawed 1 (6 oz) jar marinated artichoke hearts, roughly chopped 10 bacon strips, fried
by sgre52160
added 2013-04-18
added 2013-04-18
1 tbsp vegetable oil 1 shallot, minced 3 garlic cloves, minced 1 (10 oz) pkg frozen chopped spinach, thawed 1 (6 oz) jar marinated artichoke hearts, roughly chopped 10 bacon strips, fried
STRAWBERRY ANGEL FOOD DESSERT
2 small pkg strawberry jell-o 1 cup boiling water 2 (10 oz) pkg frozen strawberries, drained, reserve juice for glaze 1 prepared angel food cake 1 cups whipped cream Combine the Jell-O with
by sgre52160
added 2013-04-18
added 2013-04-18
2 small pkg strawberry jell-o 1 cup boiling water 2 (10 oz) pkg frozen strawberries, drained, reserve juice for glaze 1 prepared angel food cake 1 cups whipped cream Combine the Jell-O with
SWEET AND SOUR PORK
1 1/2 lbs pork shoulder, cubed 1 medium onion, sliced 1 (8 oz) can pineapple chunks, juice reserved 1/2 cup ketchup and packed brown sugar 1/4 cup apple cider vinegar Water mixed with reserved
by sgre52160
added 2013-04-18
added 2013-04-18
1 1/2 lbs pork shoulder, cubed 1 medium onion, sliced 1 (8 oz) can pineapple chunks, juice reserved 1/2 cup ketchup and packed brown sugar 1/4 cup apple cider vinegar Water mixed with reserved
SUNDAY ROAST PORK
4 - 4 1/2 lbs boneless pork loin 3 large clove garlic, slivered 4 tbsp butter, room temperature 2 tbsp Dijon mustard 1 tsp dried thyme leaves 1/2 tsp pepper 1 cups chicken broth 1/4 cup dry
by sgre52160
added 2013-04-18
added 2013-04-18
4 - 4 1/2 lbs boneless pork loin 3 large clove garlic, slivered 4 tbsp butter, room temperature 2 tbsp Dijon mustard 1 tsp dried thyme leaves 1/2 tsp pepper 1 cups chicken broth 1/4 cup dry
STUFFED PORK LOIN GENOA STYLE
4 -5 lb boneless pork loin roast 1/2 cup fresh basil chopped 1 cup fresh parsley chopped 1/2 cup pine nuts 1 egg 6 cloves garlic peeled and chopped 1/2 cup Parmesan cheese grated 1/2
by sgre52160
added 2013-04-18
added 2013-04-18
4 -5 lb boneless pork loin roast 1/2 cup fresh basil chopped 1 cup fresh parsley chopped 1/2 cup pine nuts 1 egg 6 cloves garlic peeled and chopped 1/2 cup Parmesan cheese grated 1/2
SPINACH AND MUSHROOM STUFFED PORK ROAST - Crock Pot
2 to 2 1/2 lb pork boneless pork loin roast 2 tbsp olive or vegetable oil 3 clove garlic, finely chopped 1 (6 oz) pkg fresh baby portabella mushrooms, chopped 1/2 cup soft bread crumbs (1 slice
by sgre52160
added 2013-04-18
added 2013-04-18
2 to 2 1/2 lb pork boneless pork loin roast 2 tbsp olive or vegetable oil 3 clove garlic, finely chopped 1 (6 oz) pkg fresh baby portabella mushrooms, chopped 1/2 cup soft bread crumbs (1 slice
SPICY PORK ROAST
1 (5-7 lb) Boston butt 1/2 cup sliced green onions 3 chile peppers, minced 2 tbsp minced garlic 2 tsp salt 1 tbsp cracked black pepper Salt and cracked black pepper to taste 1/2 cup
by sgre52160
added 2013-04-18
added 2013-04-18
1 (5-7 lb) Boston butt 1/2 cup sliced green onions 3 chile peppers, minced 2 tbsp minced garlic 2 tsp salt 1 tbsp cracked black pepper Salt and cracked black pepper to taste 1/2 cup