November 23rd, 2007 by alice
Tags: Treatppetizers, Trilple
INGREDIENTS
- 4tablespoonscornstarch
- 4tablespoonsgranulated sugar
- 2chicken bouillon cubes
- 1cupwater
- 2/3cupvinegar
- 2cupspineapple juice
- 4tablespoonslight soy sauce
- 2tablespoonsunsalted butter
- 1lbmeatballs, tiny, cooked
- 1lbshrimp, cooked
- 1lbchicken livers, cooked
DIRECTIONS
- In a large saucepan, combine cornstarch, sugar & bouillon cubes, then add the water, vinegar, pineapple juice, soy sauce & butter.
- Cook & stir until the mixture boils, then cover, lower the heat & simmer 5 minutes.
- There should be about 3 cups of sauce that you can pour into a chafing dish big enough to group the meatballs, shrimp & livers in the sauce.
- Heat through & serve hot.
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November 23rd, 2007 by alice
Tags: Chili, Seasoning, Spice
INGREDIENTS
- 1/4cuppaprika
- 2tablespoonsdried oregano, crushed
- 2teaspoonschili powder
- 1teaspoongarlic powder
- 1teaspoonblack pepper
- 1/2teaspooncayenne pepper(Red Pepper)
- 1/2teaspoondry mustard
DIRECTIONS
- Mix Together and store in airtight container.
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November 23rd, 2007 by alice
Tags: Cauliflower, Soup, Spiced
INGREDIENTS
- 1teaspooncanola oil
- 2cinnamon sticks
- 2teaspoonsmild curry powder
- 1mediumonion, halved and sliced
- 2garlic cloves, minced
- 2tablespoonswater
- 3cupsvegetable broth
- 1/2headcauliflower, cut into sm florets
- 1cup thinly slicedmustard greens
DIRECTIONS
- Warm oil in large saucepan over medium heat. Add cinnamon sticks and cook until they are fragrant and begin to unfurl, about 2 minutes.
- Stir in curry powder and reduce heat to medium-low. Add onion, garlic, and water. Cook, stirring occasionally, until onion is soft and translucent, about 8 minutes.
- Add broth and cauliflower. Bring to a boil. Reduce heat and simmer, covered, 25 minutes or until cooked through.
- Stir in mustard greens and cook until wilted, about 30 seconds. Discard cinnamon sticks. Serve.
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November 23rd, 2007 by alice
Tags: Bisque, Dogs, Mad, Shrimp, Southwestern
INGREDIENTS
- 1lbshrimp(peeled, deveined, and cut into bite sized pieces)
- 1mediumonion(diced)
- 2garlic cloves(minced)
- 1/2cupcelery(chopped)
- 1/3cupflour
- 3cupschicken broth
- 4ouncesbutter
- 2serrano chilies(chopped)
- 1tablespoonchili powder(preferably New Mexican)
- 1/2tablespooncumin(ground)
- salt
- 2cupshalf-and-half cream
- 1/4cup choppedfresh cilantro
DIRECTIONS
- 1.In a large pot melt butter over medium heat and add onion, celery, chilies and garlic, cooking until onions are translucent.
- 2.Sprinkle flour over vegetables and combine.
- 3.Add chicken broth, cumin and chili powder.Bring to a simmer.
- 4.Add half & half while continuously stirring bringing soup back to a simmer.
- 5.Add shrimp and continue to cook until shrimp is cooked through (about four minutes).
- Serve immediately, garnishing each bowl with chopped cilantro.
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November 23rd, 2007 by alice
Tags: Carrot, Muffins, Spicy
INGREDIENTS
- 2cupsRobin Hood all-purpose flour
- 1 1/4cupsgranulated sugar
- 3/4cupraisins
- 1/2cup choppedwalnuts
- 2teaspoonsbaking soda
- 1 1/2teaspoonsground cinnamon
- 1/2teaspoonground nutmeg
- 1/2teaspoonsalt
- 2 1/2cups grated peeledcarrots
- 3eggs
- 3/4cupvegetable oil
DIRECTIONS
- Combine flour, sugar, raisins, walnuts, baking soda, cinnamon, nutmeg, salt in a large bowl. Stir Well.
- Beat carrots, eggs and oil. Add to dry ingredients all at once, stirring until just moistened. Spoon batter into prepared muffin pans, filling 3/4 full for regular muffins, or full for large sized muffins.
- Bake for 20 minutes for regular muffins, or 27 miniutes for large muffins or until tops spring back when lightly touched.
- May omit nuts.
- May replace carrots with shredded zucchini.
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