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Recipe Results 80 of 252 pages
Hawaiian Chicken Wings
Ingredients: 4 pound whole chicken wings 1 cup all-purpose flour 1 1/2 teaspoons salt Oil for deep-fat frying 1/3 cup sugar 1/4 cup soy sauce 1 garlic clove, minced 1 green onion, thinly sliced 1 teaspoon finely chopped jalapeno pepper Directions: Cut chicken wings into three sections; discard wing tips. In a large plastic
Grilled Steak Pinwheels
Ingredients: 2 beef flank steaks (1 pound each), trimmed 1/2 pound sliced bacon, cooked and crumbled 1 cup finely chopped fresh mushrooms 1 cup finely chopped green onions 1/4 cup finely chopped fresh basil or 4 teaspoons dried basil 2 tablespoons minced chives Directions: Flatten steaks to 1/4-in. In a large bowl, combine the bacon,
Spicy Baked Fish
Ingredients 1 pound salmon or any white fish, fresh or frozen 1/4 teaspoon paprika 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/8 teaspoon black pepper 1/8 teaspoon dried oregano 1/8 teaspoon dried thyme 1 tablespoon lemon juice 1 1/2 tablespoons butter or margarine Directions Thaw the fish in the refrigerator. Preheat the oven to
Cabbage Rolls
Ingredients 2 large heads cabbage (1 shredded) 1 lb. hamburg or ground chuck 1 onion, chopped fine 1 clove garlic, chopped fine 3 eggs 1 1/2 s long-grain rice (uncooked) 6 tomatoes, sliced 1 can vegetable-tomato juice salt and pepper 1/2 Parmesan cheese Directions Fill large pan with salted water (2 tablespoons). Bring to boil.
Pecan Soup
Ingredients 2 s pecan halves 6 s beef broth 1 stick butter 2 tablespoons green onion, finely chopped 1 clove garlic, pressed 2 tablespoons pureed tomato 1 tablespoon cornstarch dissolved in 1/4 cup water 1 egg yolk 1/2 cream 1/2 teaspoon salt 1/4 teaspoon white pepper 1 teaspoon nutmeg Directions Grind pecans with broth in
Sausage Sauerkraut Supper
Ingredients 4 cups carrots, cubed 4 cups red potatoes, cubed 2 (14 oz.) cans sauerkraut or 1 28 oz. bag of sauerkraut, rinsed and drained 2 1/2 lbs. fresh Polish sausage, cut into 3-inch pieces 1 medium onion, thinly sliced 3 garlic cloves, minced 1 1/2 cups chicken broth or 1 (12 oz.) can beer
Mexican Bites
Mexican Bites Ingredients: 4 oz. cream cheese, softened 1/3 cup sour cream 1 garlic clove, minced 1/2 tsp. dried oregano 1/2 tsp. chili powder Approximately 50 Tostitos Tortilla Scoops 1 cup canned black beans, rinsed 3/4 cup chunky salsa 2 green onions, minced Directions: In a small bowl, combine cream cheese, sour cream, garlic, oregano
Any Day’s a Picnic Chicken Salad
Ingredients: 2 1/2 c. chicken breast,* cooked and diced 1/2 c. celery, chopped 1/4 c. onion, chopped 2 Tbsp. pickle relish 1/2 c. light mayonnaise Directions: Rinse and prepare celery and onion. Combine all ingredients. Refrigerate until ready to serve. Use within two days. Note: Chicken salad doesn’t freeze well. How to use: Make chicken
Nectarine Melba Salad
Ingredients Salad: 7 s mixed greens, loosely packed 2 green onions, sliced 1 nectarine, pitted and sliced 1/4 toasted, chopped pecans 1 fresh raspberries Vinaigrette: 1/3 nectarine (about 1 small nectarine), Pureed or finely mashed 3 tablespoons extra virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon honey 1/4 teaspoon salt freshly ground pepper
Patio Potato Salad
Ingredients 1/2 milk 1/3 sugar 1 egg 1/4 vinegar 4 tablespoons margarine 1 tablespoon cornstarch 3/4 teaspoon salt 3/4 teaspoon celery seed 1/4 teaspoon dry mustard 1/4 onion, chopped 1/4 mayonnaise 7 medium potatoes, cooked and diced 3 eggs, hard-boiled, chopped Directions Combine first 9 ingredients in medium saucepan. Cook over low heat, stirring constantly,
