Tuesday, May 26, 2009

May 26, 2009 Recipes

SALAD:

"3-BEAN SALAD"

Ingredients:

1 can each of; green beans, yellow wax beans, & red kidney beans
1 cup of cider vinegar
1 cup of sugar
1 cup of Wesson oil
1 medium onion
1 bell pepper

Directions:

1. Drain all beans.
2. Slice onion and pepper.
3. Mix all beans together.
4. Marinate in rest of ingredients overnight.
5. Serve the next day.



MAIN DISH:

"CHICKEN QUESADILLAS"

Ingredients:

3-4 chicken breasts
12 flour tortillas
1 large package of shredded Colby & Monterey Jack cheese
salt, pepper, & butter

Directions:

1. Boil chicken until done.
2. Cut chicken into small pieces.
3. Spread butter on 1 side of each tortilla.
4. In skillet (buttered side down), place one tortilla.
5. Sprinkle cheese and chicken.
6. Repeat process with other tortillas.
7. Brown sides, then flip and brown.

Serves 6



DESSERT:

"BREAD PUDDING WITH AMARETTO SAUCE"

Ingredients:

10 slice of bread (white, wheat, or mixed)
1 can of evaporated milk
2 tsp. of baking powder
2 cups of milk
1 cup of sugar
3 eggs
1/3 cup of butter
1 tsp. of vanilla

Directions:

1. Mix all ingredients together until smooth.
2. Pour into baking dish or muffin tins that have been greased.
3. Bake at 350 degrees until lightly browned.

SAUCE:

1 can of evaporated milk
1 cup of milk
1 cup of sugar
1/4 cup of amaretto
2 tbsp. of butter

Directions:

1. Mix milks and sugar.
2. Cook until mixture begins to scald.
3. Add 2 tbsp. of cornstarch with water to make thin paste.
4. Add to milk and continue to cook until thick.
5. Remove from heat and add amaretto and butter.
6. Pour over warm bread pudding.



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Monday, May 25, 2009

May 25, 2009 Recipes

SALAD:

"TACO SALAD"

Ingredients:

6 cups of lettuce
2 tomatoes
4 green onions
2-3 avocados
sliced black olives (small can)
1-2 cups grated cheddar cheese
1 regular can of Ranch Style beans
Seven Seas Nonfat Italian Salad Dressing
Tortilla Chips

Directions:

1. Marinate ranch style beans 4-5 hours or overnight in salad dressing.
2. Make salad: tear lettuce leaves, chop tomatoes, onions, and avocados and toss together in a large serving bowl.
3. Layer on top of salad in this order: 1. beans with marinade dressing, 2. crushed tortilla chips, 3. grated cheese, 4. black olives



MAIN DISH:

"SALSA SPARERIBS"

Ingredients:

4 lbs. of pork spareribs
1 envelope chili seasoning mix
1 tsp. oil
1 jalapeno pepper (seeded and chopped)
2 cloves of garlic (minced)
1 jar (12 oz.) of pineapple preserves
1 jar (11 oz.) of milk salsa
3 tbsp. of lime juice
1 tsp. of ground ginger
3/4 tsp. of salt

Directions:

1. Preheat oven to 350 degrees.
2. Rub both sides of ribs with chili seasoning.
3. Place on rack set in broiler pan, cutting to fit (if necessary).
4. Roast (turning once) for 1 hour.
5. Meanwhile, for sauce, in medium pot, heat oil over medium-high heat.
6. Add jalapeno and garlic, cooking for 1 minute.
7. Stir in preserves, salsa, juice, ginger, and salt.
8. Bring to a boil and reduce heat to medium.
9. Simmer, stirring occasionally until mixture thickens slightly (about 15 minutes).
10. Brush ribs with 1/2 of preserves mixture and roast 15 minutes.
11. Increase oven temperature to 400 degrees.
12. Turn ribs and brush with remaining preserves mixture.
13. Roast until meat is tender (about 15 minutes).
14. Garnish with peppers (if desired).



DESSERT:

"PEACH COBBLER"

Ingredients:

1 cup of flour
1 cup of sugar
2 tsp. of baking powder
1 cup of milk
1 cup of fruit juice
1 stick of butter
1 can of fruit of any kind

Topping:

1/2 tsp. of nutmeg
1/2 tsp. of cinnamon
1/2 cup of sugar

Directions:

1. Sift first 3 ingredients together.
2. Add milk and fruit juice.
3. Melt butter in baking dish.
4. Pour batter over butter and top with fruit mixture.
5. Sprinkle with mixed sugar, cinnamon, and nutmeg.
6. Bake at 350 degrees until brown (approximately 45-50 minutes).



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Includes recipes from; IHOP, KFC, Red Lobster, Outback, Olive Garden, Chilis, Cheesecake Factory, & Many More!


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