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Home > SO Recipes |
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SO Recipes |
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Appetizers Baked Brie by Cherlene Nerland Pastry sheets-enough to cover wheel of Brie Thaw pastry sheets. Unwrap Brie wheel. With a knife, scrape white outer covering off the cheese. Wrap the wheel using pastry sheets. Refrigerate from 30 minutes to 24 hours. In a small bowl, whisk 1 large egg yolk and 1 T of milk together. With a pastry brush, brush egg wash onto pastry. Preheat oven to 400 F. Bake Brie for 10 minutes. Reduce heat to 350 F and bake for 10-20 minutes more until pastry is golden brown. Let stand for 1 hour before serving. Serve with French bread.
1 cup grated Parmesan cheese Preheat oven to 325 F. Mix Parmesan cheese, cream cheese, sour cream, mayonnaise and garlic together until well blended. Add artichokes and jalapenos. Place in a greased shallow ceramic baker or 9-inch quiche pan. Bake for 30 to 40 minutes or until lightly browned on top. Serve with tortilla chips, crackers, or toasted bread pieces.
1 (16 oz) jar mayonnaise Combine all ingredients in mixing bowl and mix. Pour into baking dish. Bake at 350 F for 25-30 minutes. The dip is done when the edges begin to turn golden brown. **Do not use low-fat mayonnaise, or it will taste gross. If you want to make the dip lower fat, use 2 cans of artichokes and only about 2/3 of the jar of mayonnaise.
3-4 tomatoes, seeded Dice all vegetables and place in large bowl.
Add salt, juice of 1 lemon or lime, and salsa to taste. Serve with
tortilla chips or crackers, or you can add it to a salad or baked
potato. **I added the avocado to the recipe-it wasn't in the dish
at The Taste.
Bottom Layer: Middle Layer: Top Layer: Generously sprinkle minced parsley on top and
served chilled with
2 cups (1 can) Garbanzo beans (aka chic peas) In blender or food processor, combine all ingredients
ad puree until smooth. Refrigerate for several hours prior to eating
to allow flavors to blend.
Salads Tuna Macaroni Salad by Marilyn Hoenge 1 LB elbow pasta 2 stalks celery or 3 dill pickles,
diced Cook pasta and run under cold water to cool. In a container with a tight fitting lid, put mayonnaise, pickle juice and some pepper. Close container and shake until juice and mayo mix. Add this mixture to the pasta and mix. Add diced vegetables and tuna fish and mix together well. Add salt and pepper to taste. **If pasta sits for a few days, it may soak up the dressing. If so, just make extra dressing and add accordingly.
Very soft pears, peeled and sliced (1 per serving) Lay Romaine lettuce leaves on chilled salad plates. Place peeled pear slices on top of lettuce. Brown pine nuts lightly on stovetop, then sprinkle over pears. For dressing, mix half Balsamic Vinegar with half olive oil and add pinch of salt and pepper. Mix dressing well then pour over salad. Serve immediately.
450 grams spiral pasta Cook pasta, drain. Let pasta cool, then mix the
pasta, vegetables and dressing together. Let the salad stand for
at least an hour in the fridge. Then serve.
Soups 2 large leeks- the white and pale green parts,
split lengthwise, washed well, and chopped In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2-inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender purée 1 cup of the soup, stir the puré into the remaining soup with the parsley, and season the soup with salt and pepper. Makes about 4 cups, serving 2 generously
Main Courses Rigatoni with Creamy Tomato Sauce by Danielle Mullins 8 oz dry pasta (Rigatoni or penne), cooked, drained
and kept warm In a large skillet, heat oil; add onion and sauté 4-5 minutes. Add wine or vermouth; cook 1 minute. Stir in tomatoes and juice, cream, pasta, olives and Parmesan cheese. Toss well. Sprinkle with green onions.
1 cup chopped yellow pepper Combine peppers, onion, salt and pepper in bowl. Spray large skillet with cooking spray and place over med-high heat until hot. Add 1 tortilla, top with ¼ cup pepper mixture, cream cheese, then another tortilla. Brown both sides of quesadilla, while pressing with spatula. Repeat with other tortillas. **Don't forget the salsa.
2 cups chicken, precooked 1 can cream of chicken
soup Mix soup, milk and chicken in a large bowl. Meanwhile, cook diced potatoes, onion, and frozen mixed vegetables until potatoes are about half done. Drain and add to the chicken mixture. Pour into pie shell. Top with second piecrust and cut holes for ventilation. Bake at 350 F for about half an hour, or until the middle is bubbly and the piecrust is golden brown.
4 chicken breasts ½ cup milk Mix the egg and milk together in a small bowl. Put breadcrumbs on a flat plate and sprinkle lemon pepper throughout. Cut chicken breast into 2x2 inch pieces. Heat oil in a fry pan. Dip chicken into egg mixture, then into the breadcrumbs, and then put into the hot pan. When chicken is cooking in the pan, sprinkle with lemon pepper and drip lemon juice on the chicken. Cook about 4-5 minutes on each side. Remove chicken from pan and place on plate topped with paper towel to drain any extra oil.
1 can tuna, drained Combine tuna, peas and soup. Place in greased casserole dish. Arrange biscuits on top of mixture. Bake 425 F for 15 minutes.
1 cup soy sauce Combine soy, sugar, sesame oil, garlic, onions and ginger in a saucepan. Bring to a boil to dissolve sugar and blend flavors, then cool and pour over chicken in a glass or ceramic container. Marinate at room temperature for 2 hours or in the refrigerator for at least 4 hours. It's preferred to grill but you can also bake. Ingredients Preheat oven to 400 degrees. Brown beef. Add soup, salsa, milk,tortillas, and half the cheese. Put into 2 qt. baking dish. over. Bake for 30 min. or until hot. Sprinkle with remaining cheese. * Be creative, add whatever sounds good. tomatoes, kidney beans, corn, etc. It's good to top with lettuce, sour cream, and salsa.
Johnny Cake (corn bread) by Mindy Lunceford 1 ½ cup flour ½ cup sugar Beat eggs; add milk, vinegar and oil. Blend in dry ingredients; don't beat. Bake in greased 9x9 pan at 400-425 F for 20-24 minutes.
1 (2 LB) package hash brown potatoes Combine all ingredients except cheese in large casserole; mix well. Sprinkle with cheese. Bake in preheated oven for 350 F for 1 hour. 1 cup rice Cook rice accordingly; set aside. Brown ground beef with garlic, bell pepper, onion, and whatever else you would like to add. When beef is brown, add the rice and tomato paste with about a can of water. Mix all together and then eat.
Magic Squares by Lesley Nickel ½ cup butter Preheat oven to 350 F. Melt butter in 13x9 inch pan. Combine the melted butter and graham cracker crumbs to form a thin layer crust on the bottom of pan. Pour sweetened condensed milk over crust. Sprinkle chocolate chips over condensed milk. Sprinkle coconut flakes over chocolate chips for top layer. Bake approximately for 18 minutes or until top layer is browned. 2 cups sugar optional frosting: Cream all ingredients together and pour into 9x13 pan. Bake 325 F for approximately 30 minutes.
1 cup shortening (butter flavor Crisco or margarine)
Cream softened shortening, sugars, eggs and vanilla. Add dry ingredients then remaining ingredients. Drop by spoonfuls on ungreased baking sheet. Bake at 400 F for 10-12 minutes. **While in Grenada, omit 1 tablespoon of water. **Do not use electric beaters/mixers once you add dry ingredients. Mix by hand. 1 can crushed pineapple, drained Preheat oven to 425F. Then, "dump" the pineapple and cherry pie filling into a lightly greased 13x9 inch baking dish. Mix gently. Sprinkle the entire box of cake mix over the fruit mixture. Top off with chopped nuts. Drizzle melted butter evenly over the cake mix. Bake 30-40 minutes or until lightly browned. 5 cups flour Mix flour, salt, and Crisco and crumble with fork. Beat egg in 1-cup measure and add milk until full. Add to flour mixture. It is better to use your hands at this point. Divide dough into 6 balls. Each ball makes 1 pie crust. You can freeze the divided balls until you need to use them. Roll each ball into a round piecrust-if you do not have a rolling pin, a Carib or Ting bottle works well! 3 cups flour All ingredients need to be at room temperature.
Preheat oven to 350 degrees. Sift together the flour, baking powder,
baking soda and salt. Set aside. Cream butter and sugar until light
and fluffy. Add vanilla and eggs; stir until blended. Beat in the
zest and then add the rum. Gradually add the dry ingredients, alternating
with the cream and ending with the dry ingredients. Blend mixture
until just combined. Pour batter into a well-greased and floured
10 cup tube pan and bake for almost one hour. Test doneness with
a skewer inserted halfway between the sides of the pan and the tube.
Cool, turn out and dust with powdered sugar or sprinkle cake with
additional rum 1-14 OZ. can creamed corn Whisk eggs with milk, whick cornmeal, melted butter, spices, sugar and salt. When well mixed, stir in creamed sweet corn. Lightly grease or oil oven-proof dish and pour in mixture. Bake in preheated oven at 375F degrees for about 35 minutes or until cooked through and brown on top. Sprinkle top with brown sugar and cinnamon mixture. Cool, cut and serve.
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