Sunday, May 1, 2011
Tuesday, May 26, 2009
Thursday, May 21, 2009
- 1 cup oil
- 1/2 cup vinegar
- 2 tablespoons Miracle Whip or Miracle Whip light
- 3 tablespoons worcestershire sauce
- 2 tablespoons lemon juice
- 1 tablespoon salt (to taste)
- 1 tablespoon pepper
- 2 tablespoons thyme
- 1 tablespoon garlic salt
Directions (p.s. this makes a TON...we often half the recipe or end up with tons of extra)
2 cups diced mango
1 cup diced sweet red bell pepper
6 green onions, thinly sliced
1/4 cup chopped cilantro leaves
1/4 cup fresh lime juice
1 tablespoon olive oil
1 seeded jalapeno pepper, minced
Salt to taste
(you can also substitute chopped pineapple for the mango)
This is another find from Recipe Zaar. We love this one. It has a great complex flavor. We have also made this one at least 10 times.Ingredients
Honey Pepper Sauce
- 3/4 cup honey
- 1/3 cup soy sauce
- 1/4 cup dark brown sugar, packed
- 1/4 cup pineapple juice
- 1 lemon, juice of (about 2 tablespoons)
- 2 tablespoons white distilled vinegar
- 2 teaspoons olive oil
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 4 (8 ounce) salmon fillets (without skin)
- Make the sauce by combining all ingredients in a medium saucepan over medium/low heat.
Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy.
Watch the sauce closely to be sure it doesn't bubble over.
Preheat barbecue grill to medium heat.
Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper.
Grill the salmon for 4 to 7 minutes per side or until done.
- 6 medium green peppers
- 1 lb ground beef
- 1 chopped onion
- 1 (6 7/8 ounce) box rice-a-roni Spanish rice mix
- 1 (16 ounce) can tomato sauce
- 1 teaspoon sugar
- 1 (14 1/2 ounce) can tomatoes (for use in making the rice)
- 1 cup shredded cheddar cheese or American cheese
Remove tops and seeds from peppers; parboil peppers for 5 minutes and drain.
Place peppers in a baking dish.
Combine ground beef and onion and cook together until done.
Drain and set aside.
Prepare Rice-A-Roni according to package directions.
When rice is done,combine it with the beef and onion.
Fill peppers with rice mixture.
Mix the 1 teaspoons sugar with the tomato sauce and pour this AROUND the peppers (not over).
Cover the baking dish.
Bake at 350°F for 35 minutes and then uncover and top with the shredded cheese.
Bake uncovered for about 5 minutes more to melt cheese.
Saturday, March 14, 2009
Thanks Emily for this recipe:) I am going to make it tomorrow. I am trying to think of what would go well with it...any ideas?
Cheesy Potato Soup
12 potatoes, cubed
2 cups carrots, sliced
2 cups celery, sliced
1 cup onion, chopped
1 tsp. salt
7 cups water
7 chicken bullion cubes
1 Tbsp. dry mustard
1/2 tsp. pepper
1/2 cup butter
1 head fresh broccoli, chopped
2 lbs. Velveeta cheese
2 cups milk
1 cup flour
Simmer potatoes, carrots, celery, onions, and salt in water until tender. Add bullion, mustard, pepper, butter, broccoli, and Velveeta cheese. Simmer until cheese is melted. Add flour to milk, then add to soup. Simmer for 15 minutes. Serves 12-15 people.
EDIT: When I made these the potatoes I used were really big and my soup turned out more like mashed potatoes. My kids wouldn't eat it and Tyler liked it but didn't eat much so I ended up freezing a lot. I thought it kind of had a funny texture after thawing. But overall I think I will make this again when I have a bigger crowd:)
Wednesday, March 4, 2009
1lb ground beef
1 diced onion (or less depending if you like onion)
1 quart stewed tomoatos
1 can Minestrone Soup
1 large can pork & beans
1/3 cup brown sugar
1 tsp oregano
salt and pepper to taste
Brown hamburger and drain
Combine all ingredients and cook on stove or crockpot
(Tyler likes it when I substitute Baked Beans for the Pork & beans...they both taste great!)
5 carrots chopped
5 celery stalks chopped
1 onion chopped
one box Uncle Bens "Long Grain and Wild Rice" packet (including seasoning)
2 cups cooked and shredded chicken (I used two cooked canned chicken cans from Sam's club)
4 cups chicken broth or stock
4 cups water
1 can cream of chicken soup
Put everything in the crock pot on high for 4-6 hours. I usually add the rice during the last 2-3 hours because I dont like it to be too soft. Also, you may want to add more or less water depending on how you thick you like the soup. I like it thick so I use less.