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2009 Recipe Exchange
   
~Blondee~
1/22/2009     
Member
due to technical difficulties..................I accidently deleted this post.............please forgive me.......tosses up another recipe to start the thread again.........mandy, you need to add something woman............winks~


CRAB CORN SOUP

1 pkg. Green Giant corn with butter sauce
2 c. chicken broth
3/4 c. crab meat (I use Louis Kemp crab delights)
1/2 c. heavy cream
2 1/2 c. milk
5 tbsp. butter
5 tbsp. flour
1/4 c. onion

Melt 4 tablespoons butter and add flour to make roux. Add broth and milk to roux. Cook until it thickens, about 10 minutes. Melt 1 tablespoon butter. Add onion and cook until wilted. Add all ingredients except cream. Bring to a boil. Reduce to simmer and add cream, then add salt and pepper to taste.

Edited: 1/22/2009 by ~Blondee~
Post #873852 Back to top ▲
1/22/2009
  
~Blondee~
Member
due to technical difficulties..................I accidently deleted this post.............please forgive me.......tosses up another recipe to start the thread again.........mandy, you need to add something woman............winks~


CRAB CORN SOUP

1 pkg. Green Giant corn with butter sauce
2 c. chicken broth
3/4 c. crab meat (I use Louis Kemp crab delights)
1/2 c. heavy cream
2 1/2 c. milk
5 tbsp. butter
5 tbsp. flour
1/4 c. onion

Melt 4 tablespoons butter and add flour to make roux. Add broth and milk to roux. Cook until it thickens, about 10 minutes. Melt 1 tablespoon butter. Add onion and cook until wilted. Add all ingredients except cream. Bring to a boil. Reduce to simmer and add cream, then add salt and pepper to taste.

Edited: 1/22/2009 by ~Blondee~
Post #873852
~Blondee~
1/22/2009     
Member
TACO SALAD

1 lb ground beef
1 envelope taco seasoning
1 10 oz. can kidney beans
1 c. grape tomatoes, halved
1 head lettuce, shredded
1 12 oz pkg. shredded cheddar cheese
1 12 oz bag nacho cheese flavored Doritos, crushed
1 16 oz. bottle Italian salad dressing

Brown ground beeef and add taco seasoning. Simmer according to directions. Place in large bowl and refrigerate until cool. Add beans, tomatoes, lettuce, cheese, and Doritos. Mix well.
Cover with salad dressing. Mix again. Serve almost immediately.


Post #873853 Back to top ▲
1/22/2009
  
~Blondee~
Member
TACO SALAD

1 lb ground beef
1 envelope taco seasoning
1 10 oz. can kidney beans
1 c. grape tomatoes, halved
1 head lettuce, shredded
1 12 oz pkg. shredded cheddar cheese
1 12 oz bag nacho cheese flavored Doritos, crushed
1 16 oz. bottle Italian salad dressing

Brown ground beeef and add taco seasoning. Simmer according to directions. Place in large bowl and refrigerate until cool. Add beans, tomatoes, lettuce, cheese, and Doritos. Mix well.
Cover with salad dressing. Mix again. Serve almost immediately.


Post #873853
~Blondee~
1/22/2009     
Member


SIMPLE HAM DELIGHT

1 picnic ham
1 liter of Coke or Pepsi

Place cleaned ham into large pot. Pour soda over ham until ham is covered with soda. Boil ham until done. Remove from pot and serve.
Post #873854 Back to top ▲
1/22/2009
  
~Blondee~
Member


SIMPLE HAM DELIGHT

1 picnic ham
1 liter of Coke or Pepsi

Place cleaned ham into large pot. Pour soda over ham until ham is covered with soda. Boil ham until done. Remove from pot and serve.
Post #873854
~Blondee~
1/22/2009     
Member
BAKED CHICKEN WITH POTATO CHIPS

Chicken, mixed pieces or breasts
Butter
Potato chips
Poultry seasoning
Salt and pepper

Select chicken according to number of people you are cooking for. Season and let set overnight. Melt butter in small container. Crush potato chips. Dip chicken in butter then roll in potato chips until well coated. Place in pan that will hold the chicken and cover pan completely with aluminum foil. Bake at 300 degrees approximately 2 hours. This can be prepared and frozen for later use.
Post #873855 Back to top ▲
1/22/2009
  
~Blondee~
Member
BAKED CHICKEN WITH POTATO CHIPS

Chicken, mixed pieces or breasts
Butter
Potato chips
Poultry seasoning
Salt and pepper

Select chicken according to number of people you are cooking for. Season and let set overnight. Melt butter in small container. Crush potato chips. Dip chicken in butter then roll in potato chips until well coated. Place in pan that will hold the chicken and cover pan completely with aluminum foil. Bake at 300 degrees approximately 2 hours. This can be prepared and frozen for later use.
Post #873855
~Blondee~
1/22/2009     
Member
RAW VEGETABLE SALAD

1 med. head cauliflower, broken into florets in sm. pieces
1 bunch broccoli, top stalks cut into sm. pieces
1 lb. bacon, sliced and fried (I add onion to bacon when half done)
2 c. Miracle Whip or mayonaise
1/3 c. Parmesan cheese
1/3 c. sugar
1/2 tsp. salt and pepper
1 pkg. Ranch House dressing mix

Mix together Miracle Whip, Parmesan cheese, sugar, salt, pepper, and dressing mix. Fold all ingredients together. Refrigerate. Keeps for several days.
Post #873857 Back to top ▲
1/22/2009
  
~Blondee~
Member
RAW VEGETABLE SALAD

1 med. head cauliflower, broken into florets in sm. pieces
1 bunch broccoli, top stalks cut into sm. pieces
1 lb. bacon, sliced and fried (I add onion to bacon when half done)
2 c. Miracle Whip or mayonaise
1/3 c. Parmesan cheese
1/3 c. sugar
1/2 tsp. salt and pepper
1 pkg. Ranch House dressing mix

Mix together Miracle Whip, Parmesan cheese, sugar, salt, pepper, and dressing mix. Fold all ingredients together. Refrigerate. Keeps for several days.
Post #873857
~crazy~
2/18/2009     
Member
Slow cooker pot roast


INGREDIENTS:
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request)
1 (2 ounce) pouch Campbell's® Dry Onion Soup and Recipe Mix
6 small red potatoes, halved
6 medium carrots, cut into 2-inch pieces
1 (3 pound) boneless beef bottom round roast or chuck pot roast



DIRECTIONS
Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
FOOTNOTES
*Or on HIGH for 4 to 5 hours.
Post #877345 Back to top ▲
2/18/2009
  
~crazy~
Member
Slow cooker pot roast


INGREDIENTS:
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request)
1 (2 ounce) pouch Campbell's® Dry Onion Soup and Recipe Mix
6 small red potatoes, halved
6 medium carrots, cut into 2-inch pieces
1 (3 pound) boneless beef bottom round roast or chuck pot roast



DIRECTIONS
Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
FOOTNOTES
*Or on HIGH for 4 to 5 hours.
Post #877345
~crazy~
2/23/2009     
Member
Rum Cake

Ingredients:
---Cake---
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk*
1/2 cup vegetable oil
1/2 cup Bacardi dark rum

---Glaze---
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum

Preparation:
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.


Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.
Post #877827 Back to top ▲
2/23/2009
  
~crazy~
Member
Rum Cake

Ingredients:
---Cake---
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk*
1/2 cup vegetable oil
1/2 cup Bacardi dark rum

---Glaze---
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum

Preparation:
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.


Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.
Post #877827
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