January 15th, 2006 by alice
Tags: Meatballs, Savory
INGREDIENTS
- 1lblean ground beef
- 1egg, slightly beaten
- 1/4cup choppedonions
- 3-4cloves fresh mincedgarlic(or more if desired, if you are garlic lover)(optional)
- 1/2cupmilk
- 1/4cupyellow cornmeal
- 1teaspoondry mustard
- 1teaspoonseasoning saltor regular whitetable salt
- pepper
- 1/4teaspoonpoultry seasoning
- flour, for rolling in
- 3-4tablespoonsoil
- 1 1/2cupstomato juice
DIRECTIONS
- Set oven to 350 degrees.
- Grease a casserole dish.
- Mix all 11 ingredients together.
- Form into 16 small balls.
- Roll in the flour.
- In a frypan in hot oil, brown meatballs on all sides.
- Place the meatballs in casserole dish.
- Sprinkle lightly with additional 2 TBSP flour.
- Add in the 1-1/2 cups tomato juice.
- Bake for 45 minutes.
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January 15th, 2006 by alice
Tags: Bars, Scotch, Shortbread
INGREDIENTS
- 1cupbutter, softened(no substitutions)
- 1/2cupicing sugar(confectioners)
- 2cupsall-purpose flour
- 1/4teaspoonbaking powder
- 1/4teaspoonsalt
- additionalicing sugar, for dusting
DIRECTIONS
- Set oven to 350 degrees.
- Prepare an UNGREASED 11″ x 7″ baking pan.
- In a mixing bowl,cream butter and sugar well.
- Combine flour, baking powder and salt; gradually add to creamed mixture.
- Spread into a prepared ungreased baking pan.
- Prick well several times with a fork.
- Bake for 20-22 minutes, or until the edges just begin to brown.
- Remove from oven, dust with more icing sugar.
- Cool on wire rack.
- Cut into bars.
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January 15th, 2006 by alice
Tags: Chewies, Chocolate, Easy, Good, Really
INGREDIENTS
- 1 (18 1/4 ounce)packagedevil’s food cake mix
- 1/2cupCrisco shortening
- 2largeeggs, lightly beaten
- 1tablespoonwater
- 1/3cupmini chocolate chips (optional)
- 1/2cupicing sugar
DIRECTIONS
- Set oven to 375 degrees.
- Lightly grease a cookie sheet.
- Combine first 4 ingredients in a large bowl, (with mini chocolate chips, if using) stirring until smooth.
- Shape dough into 1-inch balls; roll in icing sugar.
- Place 2-inches apart on cookie sheets.
- Bake for 8-10 minutes.
- Cool 10 minutes on cookie sheets.
- Remove to wire racks.
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January 15th, 2006 by alice
Tags: Delicioussian, Soup
INGREDIENTS
- 2tablespoonsoil
- 1/4cup choppedfresh ginger
- 1/4cup choppedfresh garlic
- 2 (32 ounce)canschicken broth, plus
- 2cupschicken broth(or more if desired)
- 1/2cupcornstarch
- 1 (10 1/2 ounce)packagefirm tofu, cut in 1/4 inch pieces
- 1 (8 ounce)canstraw mushroomsor regularcanned mushrooms
- 1 (8 ounce)canbamboo shoots, drained
- 1/2cupsoy sauce
- 1/4cuprice wine vinegar(must use ONLY rice wine vinegar, NOT regular white vinegar)
- 1tablespoonwhite sugar
- 1teaspooncrushed red pepper flakes
- 2 (16 ounce)bagsfrozen oriental-style vegetables
- 1lb peeled uncookedshrimp
- 1/4cup choppedcilantro
- 1 (10 ounce)packagefresh spinach, trimmed and chopped
DIRECTIONS
- In a large pot, heat oil.
- Over medium heat, saute ginger and garlic, cook until tender (about 3-4 minutes).
- Combine 1 cup broth with cornstarch until smooth.
- To the pot, add the cornstarch/broth mixture, remaining broth, tofu, mushrooms, bamboo shoots, soy sauce, vinegar, sugar and crushed red pepper flakes; bring to a boil, cook until thickened.
- Add frozen veggies, shrimp and cilantro.
- Simmer until shrimp is just opaque (about 10 minutes).
- Stir in spinach, just until wilted.
- Note: you may use frozen spinach (drained and chopped) in place of fresh spinach.
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January 15th, 2006 by alice
Tags: Awesomepple, Curry, Pork
INGREDIENTS
- 3tablespoonsoil
- 4boneless pork chops
- 1smallonion, chopped
- 2-3cloves fresh mincedgarlic
- 1-2 tartcooking apple, peeled and sliced
- 1smallred bell pepper, cut into thin strips
- 1/2cupchicken stock
- 1teaspooncornstarch
- 1teaspooncurry powder
- 1/2teaspooncumin
- 1/2teaspooncinnamon
- salt and pepper
- choppedparsley
DIRECTIONS
- In a large saute pan, heat oil to med-high.
- Cook pork chops until browned on both sides, and almost cooked through; remove from pan; set aside.
- Over med heat, cook onion, garlic, apple, and red pepper strips for 2 minutes, or until softened.
- Blend chicken stock with cornstarch; add to pan along with curry powder, cumin and cinnamon; cook for 1-2 minutes, or until slightly thickened.
- Return pork chops to frypan; adjust seasoning with salt and pepper.
- Cook for 1-2 minutes, or until heated through.
- Serve pork chops with sauce, and sprinkle with fresh parsley.
- Note: this recipe serves 4 people, if desired, all the ingredients can be doubled to feed more.
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