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Hash Brown Casserole Recipe

November 23rd, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1kgfrozen hash browns(thawed)
  2. 2cupssharp cheddar cheese(monterey jack or old cheddar)
  3. 2 (284 ml)canscondensed cream of chicken soup(no water added)
  4. 1cupsour cream
  5. 1Spanish onion, diced
  6. 4cupscorn flakes
  7. 1/4cupbutter(melted)

DIRECTIONS

  1. Mix hash browns, cheese, soup, sour cream and onion together in a large bowl.
  2. In a small bowl, crush corn flakes and add butter, mix together.
  3. transfer hash brown mix to casserole dish (or two).
  4. cover with corn flake topping.
  5. bake at 350 degrees for 1 hour, another 15 minutes on broil to crisp the topping.

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Blueberry Lemon Scones Recipe

November 23rd, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. nonstick cooking spray
  2. 2 2/3cupsall-purpose flour
  3. 1/2cupsugar, plus
  4. 2tablespoonssugar(divided)
  5. 1/2cupdried blueberries
  6. 2 1/2teaspoonsbaking powder
  7. 1teaspoonbaking soda
  8. 1/2teaspoonsalt
  9. 1 (8 ounce)containerlemon low fat yogurt
  10. 1/3cupplum baby foodor plum puree
  11. 3tablespoonsbutter, melted
  12. 1tablespoon freshly gratedfresh lemon rind
  13. 2teaspoonsvanilla extract
  14. 1/4teaspoonground nutmeg

DIRECTIONS

  1. Heat oven to 400 degrees.
  2. Lightly coat large baking sheet with no-stick cooking spray; set aside.
  3. In large bowl, combine flour, 1/2 cup of the sugar, the blueberries, baking powder and salt; set aside.
  4. In small bowl, whisk together yogurt, dried plum puree, butter, lemon peel and vanilla.
  5. Add to dry ingredients and stir together with rubber spatula to form a dough that just holds together.
  6. Turn dough out onto lightly floured surface and pat it into a 10-inch circle.
  7. Combine the remaining 2 tablespoons sugar with nutmeg and sprinkle evenly over the dough.
  8. Pat the sugar mixture gently.
  9. Cut circle into 12 wedges with sharp knife.
  10. Space scones about an inch apart on prepared baking sheet; bake 15 to 17 minutes or until scones are a rich golden brown and cracked on tops.
  11. Transfer to cooling rack; let cool slightly.
  12. Serve warm.
  13. Dried Plum Purée: In food processor container, combine 2/3 cup (4 ounces) pitted dried plums and 3 tablespoons water; process on and off until finely chopped.

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Hot Chili Powder Recipe

November 23rd, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2dried cayenne peppers, stemmed and seeded
  2. 4dried ancho chiles, stemmed and seeded
  3. 1tablespooncumin seeds
  4. 1teaspoondried Mexican oregano

DIRECTIONS

  1. Grind all ingredients to a fine powder in a blender or spice mill.
  2. Store in an airtight container in a cool, dry place.

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Red Pepper Garlic Sauce Recipe

November 23rd, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2red peppers, cleaned and minced
  2. 4garlic cloves, minced
  3. 1/2cupmayonnaise
  4. salt and pepper

DIRECTIONS

  1. In a small mixing bowl mix all above ingredients and add to your choice of serving container.
  2. Refrigerate any leftovers.

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Sizzling Seafood Nachos Recipe

November 23rd, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 4cups restaurant-stylecorn chips
  2. 1cupcrabmeat, shredded
  3. 2cupsmonterey jack cheese
  4. 1cupketchup
  5. 2tablespoonshorseradish
  6. 1dashpaprika, to taste

DIRECTIONS

  1. Arrange nachos on a serving plate.
  2. Distribute crab meat and cheese over nachos.
  3. Sprinkle with paprika and microwave for 2 minutes or until cheese is melted.
  4. Mix ketchup and horseradish together and serve on the side with nachos.

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