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Age: 52
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Here is a very simple recipe that my hubby loves:
Garlic and butter potatoes
4 potatoes, sliced
1/2 onion (red is best) sliced
4 or 5 large cloves of garlic (or more if you are a garlic lover like me!), roughly chopped
1/2 stick of butter (not margarine)
salt and pepper to taste
grease a baking pan with butter, add potatoes and onions and evenly distribute the garlic, top with the butter, sliced up, and salt and pepper. Bake at 425 until potatoes are soft.
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easter eggs hardboil eggs color and decorate.
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Age: 77
Joined: 21 Nov 2005
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CORNBREAD SALAD
1 (1 oz.) pkg. Hidden Valley Ranch dry salad dressing mix
1 c. sour cream
1 c. mayonnaise
1 (9 inch) pan Tex-Mex cornbread, crumbled
2 (16 oz.) can pinto beans, drained
3 lg. tomatoes, chopped
1/2 c. chopped green pepper
1/2 c. chopped green onions
2 c. shredded cheddar cheese
10 slices bacon, cooked and crumbled
) cans Del Monte whole kernel golden sweet corn, drained
Combine salad dressing mix, sour cream, and mayonnaise. Set aside. Place half of crumbled cornbread in the bottom of a large serving bowl. Top with half of beans. In a medium bowl, combine tomatoes, pepper, and onions: layer half of this mixture over beans. Layer half of cheese, bacon, corn, and reserved salad dressing. Repeat layers using remaining ingredients. Garnish as desired. Cover and chill 2-3 hours before serving. Yields 10-12 servings.
NOTE: To prepare Tex-Mex cornbread, add 1 (4 ounce) can chopped green chilies and pinch of sage to your favorite cornbread recipe or a prepared mix that yields a 9 inch pan of cornbread.
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Age: 77
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Maybenexttime, love your meerkats. Did you watch Meerkat Manor on Animal Planet? I loved Flower so dearly. I cried and my interest in the show kinda got lukewarm after Flower died.
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Joined: 11 Mar 2006
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CoraBets, I love cornbread!! 
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Joined: 11 Mar 2006
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Age: 77
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« TDTAT » wrote: We need more spring recipes!!!  
CAESAR SALADS
Garlic Croutons:
2 Tablespoons butter
2 Tablespoons olive oil
6 slices French bread, cut into 1/2 inch cubes
2 cloves garlic, minced
Turn your oven on to 300 degrees F.Heat butter and olive oil together in a large skillet, add garlic, then stir in bread cubes and stir well until all the oil has been absorbed into the bread cubes. Place the bread cubes to a cookie sheet or pan and spread out into a single layer.
Place the pan of cubes in the oven and bake 25 to 30 minutes, until lightly browned and crisp. This makes 2 cups of croutons. Store unused, leftover croutons in a zip lock plastic bag for using another time.
Caesar Dressing:
1-1/2 Tablespoons Lemon Juice
1 cloves minced garlic
1/2 teaspoon Dijon mustard
3 Tablespoons olive oil
In a small, bowl, whisk all the ingredients together. Place iin a container with a top and refrigerate until col 1 head Romaine lettuce, washed and torn into bitesize pieces.
6 Tablespoons freshly grated Parmesan Cheese
1 cup Garlic Croutons
Freshly ground black pepper OR a dash of ground black pepper
It is nice if you can mix this together at the t add a nice touch and is so much fresher when the dressing is applied just before the dining experience. Into the bowl of Roinaine, grind pepper over the greens. Add dressing to the greens and mix well. Sprinkle the greens with the Parmesan and croutons and mix again. Serve immediately. This will serve about 4.
Caesar Variations:
Grilled Chicken Caesar
4 halves of skinless, boneless chicken breasts cut in half again
Sprinkling of garlic powder
Sprinkling of seasoning salt
Light sprinkling of black pepper
Lightly spray a grilling pan or skillet with a cooking oil spray. Over medium high heat, cook the chicken until it is thoroughly done, turning it periodically, about 15 minutes. Remove from heat, let cool and slice into thin slices. Arrange slices of chicken on top of the Basic Caesar Salad.
Smoked Salmon Caesar:
To the Basic Caesar Salad, add: 1/4 to 1/2 pound thinly sliced smoked salmon
1 red bell pepper, cut into julienne (thin like matchsticks) strips
Shrimp or Crabmeat Caesar:
To the Basic Caesar Salad, add: 1/4 to 1/2 pound cooked shrimpmeat OR crabmeat
A Different Kind of Caesar Dressing:
1/2 cup olive oil
1/4 cup red wine OR balsamic vinegar 2 large cloves garlic, minced
2 teaspoons Worcestershire Sauce
1/4 teaspoon salt
Mix these ingredients together and refrigerate until well-chilled,
1 head Romaine lettuce, washed and torn into bite-sized pieces
2 Roma tomatoes cut into medium chunks
1/2 cup grated Parmesan cheese
1 ounce blue OR gorgonzola cheese, crumbled
1 cup Garlic Croutons
When ready to serve, distribute cheeses over the bowl of Romaine lettuce to which tomato chunks have been added, add the croutons, mix together. Pour the dressing over the mix and mix again. Serve at once. About 4-6 servings.
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Joined: 11 Mar 2006
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CoraBets, OMG That salad looks awesome!!!
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STRAWBERRY CREAM CAKE
30golden vanilla sandwich cookies
1/2 cup melted butter
1 [16 oz ] pkg. strawberry flav gelatin
1 3/4 cup boiling water
1 [ 16 oz ] pineapple orange juice
2 cups mashed strawberries
1 8 oz whipped topping
crush the cookies place in bottom of 13 x 9 glass baking dish. pour melted butter over and blend well then press the mix into bottom of pan.
in a large bowl combine gelitin and boiling water stir til dissolved. add juice and cold water stir well then add strwberries fridge til thickens.
stir in whipped cream til mixed then cool another 10 - 20 min. pour over coookies crust fridge 4 hours. serves 12 to 16.
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Layered Bruschetta Salad
4 plum tomatoes, chopped
2 Tbsp. chopped fresh basil
1/2 cup Balsamic Vinaigrette dressing
1 pkg. (10 oz.) torn romaine lettuce
1 cup croutons
6 oz. Italian style Chicken Breast strips
2 Tbsp. grated Parmesan cheese
Combine tomatoes, basil, and dressing; set aside.
Place lettuce in medium serving bowl; top with
layers of croutons, chicken, and tomato mixture.
Sprinkle with cheese. Serve immediately.
Makes 4 servings, 2 cups each.
Goes well with garlic bread and a nice pasta dish.
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Age: 58
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YUMMY YUMMY YUMMY!!!! AND healthy (except for the first recipe which we made tonight, I wont bother with the calorie content lol- although you can substitute splenda for sugar, we made one for a friend and it turned out good)...These are my favorites, especially when its my cousins turn to cook,lol .. The stuffed avocados are really easy though
No-Bake Cheesecake
1 Keebler ready-crust graham cracker pie crust
1 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar
1 c. sour cream (1/2 pt.)
2 tsp. vanilla
1 (8 oz.) container frozen whipped topping, thawed
Fresh strawberries for garnish (or to pile on lol)
Beat cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with fresh strawberries if desired (and I always desire,lol)
Asian Chicken Salad
Crunchy vegetables and tender chicken breasts tossed in a tangy vinaigrette make a refreshing main-dish salad. If you poach the chicken yourself, reserve 3/4 cup of the cooking liquid to make the dressing.
Makes 6 servings, 2 cups each
ACTIVE TIME: 30 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Moderate
Dressing
1/4 cup reduced-sodium soy sauce
3 tablespoons rice-wine vinegar
1 1/2 tablespoons brown sugar
1 1/2 teaspoons sesame oil
1 1/2 teaspoons chile-garlic sauce
3 tablespoons canola oil
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 tablespoon tahini paste
3/4 cup reduced-sodium chicken broth or reserved chicken-poaching liquid
Salad
2 tablespoons sesame seeds
8 cups shredded cabbage (1 small head)
1 1/2 cups grated carrots (2-3 medium)
5 radishes, sliced (about 1 cup)
1/2 cup chopped scallions
3 1/2 cups shredded skinless cooked chicken (about 1 1/2 pounds boneless, skinless chicken breast) (see Tip)
1. To prepare dressing: Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth (or poaching liquid); cook until reduced slightly, 3 to 4 minutes. Let cool.
2. To prepare salad: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.
3. Combine cabbage, carrots, radishes, scallions and chicken in a large shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top.
NUTRITION INFORMATION: Per serving: 289 calories; 14 g fat (2 g sat, 7 g mono); 64 mg cholesterol; 14 g carbohydrate; 28 g protein; 3 g fiber; 518 mg sodium.
Nutrition bonus: Vitamin A (100% daily value), Vitamin C (60% dv).
1 Carbohydrate Serving
Tip: To poach chicken: Combine two 14-ounce cans reduced-sodium chicken broth, 2 chopped scallions, 2 slivers fresh ginger and 2 cloves garlic in a large skillet; bring to a simmer. Add 11/2 pounds boneless, skinless chicken breast and cook over medium heat until no longer pink inside, 10 to 15 minutes. The flavorful poaching liquid will keep, tightly covered, in the refrigerator for up to 2 days or in the freezer for up to 6 months.
MAKE AHEAD TIP: Cover and refrigerate the dressing (Step 1) for up to 2 days.
Stuffed Avocados
Forget the bread; next time you're serving chicken (or seafood or tuna) salad for lunch, try mounding it in an avocado half instead.
Makes 4 servings
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
EASE OF PREPARATION: Easy
2 medium avocados, halved and pits removed
1 cup prepared seafood, tuna or chicken salad
Top each avocado half with 1/4 cup of the salad.
NUTRITION INFORMATION: Per serving: 175 calories; 14 g fat (2 g sat, 9 g mono); 21 mg cholesterol; 9 g carbohydrate; 7 g protein; 6 g fiber; 117 mg sodium; 604 mg potassium.
What you get: Protein, fiber, vitamin C, vitamin A, potassium.
0 Carbohydrate Servings
Grilled Pork Tenderloin & Apricot Salad
This grilled pork dish offers a triple hit of the fruit with an apricot preserve glaze for the tenderloin plus a grilled apricot and watercress salad with an apricot-spiked vinaigrette. Serve with grilled whole-grain country bread and a chilled Chardonnay, which will harmonize beautifully with the smoky-sweetness of grilled apricots.
Makes 4 servings
ACTIVE TIME: 40 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Easy
1 pound pork tenderloin, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, plus more to taste
3 tablespoons apricot preserves, divided
4 ripe but firm fresh apricots or nectarines, halved and pitted
2 tablespoons white-wine vinegar
2 tablespoons minced shallot
2 tablespoons canola oil
1 4- to 5-ounce bag watercress or baby arugula (about 8 cups)
1. Preheat grill to high.
2. Sprinkle pork with 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the pork, turning occasionally, for 10 minutes. Brush the pork with 2 tablespoons preserves and continue grilling until an instant-read thermometer inserted into the thickest part registers 145°F, 2 to 5 minutes more. Grill apricot (or nectarine) halves on the coolest part of the grill, turning occasionally, until tender and marked, about 4 minutes. Transfer the pork and apricots to a clean cutting board and let rest for 5 minutes.
3. Meanwhile, whisk the remaining 1 tablespoon preserves, vinegar, shallot, oil, 1/4 teaspoon salt and pepper to taste in a large bowl. Cut the fruit into wedges and add to the dressing along with watercress (or arugula); toss to coat. Thinly slice the pork. Serve the salad with the sliced pork.
NUTRITION INFORMATION: Per serving: 247 calories; 10 g fat (1 g sat, 5 g mono); 74 mg cholesterol; 15 g carbohydrate; 25 g protein; 1 g fiber; 363 mg sodium; 653 mg potassium.
Nutrition bonus: Selenium (47% daily value), Vitamin A (40% dv), Vitamin C (30% dv), Potassium (18% dv).
1 Carbohydrate Serving
Exchanges: 1 fruit, 3 lean meat, 1 1/2 fat
TIP: Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)
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Age: 77
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« TDTAT » wrote: CoraBets, I love cornbread!!
 Cheese and Green Onion Spoonbread
Mix together:
1-1/2 cups cornmeal
1-1/2 cups flour
1/2 cup sugar
2 teaspoons salt
1 Tablespoon baking powder
Then add:
2 cups buttermilk
4 eggs
1/2 cup olive oil
2 cups grated Cheddar cheese
1 bunch of green onions, roots removed, sliced into 1/4 inch slices
Preheat oven to 450 degrees. Using a 9x13 baking pan, pour 1/4 cup of olive oil into the pan and place it in the oven while you are pre-heating the oven.
Mix together the dry ingredients in a good-sized bowl. Add the remaining ingredients in the order in which they appear, mixing well after each addition.
Remove the pan with hot oil in it from the oven, taking extreme care. Carefully pour the batter into the pan.
Bake at 450 degrees for 45 to 50 minutes, or until bread is firm in the middle. Serve hot or warm. I love serving it wit beans or greens, and sometimes I just heat it in the microwave and use it for a breakfast treat.
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Age: 77
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Spinach Quiche
2 9-inch pastry shells
4 eggs beaten
1 12-ounce can evaporated milk
1 teaspoon dry mustard
1 teaspoon salt
a slight dash of cayenne pepper
Beat all of the above together, then add:
1 10-ounce pkg frozen chopped spinach, thawed and well-drained (squeeze the spinach in a sieve to ensure no water remains)
1 bunch green onions, sliced into 1/4 inch slices, roots removed
1/2 pound Swiss cheese, grated
1/2 pound Cheddar cheese, grated
Heat the oven to 350 degrees, with the rack placed in the center.
Add the spinach, green onions and grated cheeses to the egg mixture. Stir until well-blended. Pour half of the mixture into prepared crust. Bake at 350 degrees for about one hour, or until center of quiche is firm and quiche is well-browned. Serve hot with a salad and rolls for a complete meal. Can also be used for a nice breakfast entree. Serves 6 to 12 depending on appetites and accompanying dishes.
Note: Other veggies can be substituted for the spinach. You can also use meat if you like.
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Age: 42
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Location: Texarkana,Texas
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now heres something anyone can cook ......you know when you overdeposited and low on funds and no grub dont fear chef trey ray ....rachael ray no relation has got you covered ............
look in your cabinet ..........i call this ramen porkin casserole
youll need
1 pack of ramen noodles
1 can of pork n beans
some hot sauce
mmmmmmmmmmmmmmmmmm
youll be nourished in no time
for more great recipes please -visit -http://www.compulsive-gamblin-chef-ray.com/recipes
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