1. Wash scallops in cold water. Drain and pat dry on paper towel. 2. Roll in seasoned flour. 3. Grease shells. Fill each shell with floured scallops. 4. Add milk to each shell. 5. Place in microwave oven and cook at FULL POWER 5 minutes. 6. Sprinkle crumbs on top. Dot with butter.
Heat water to boiling in 3 qt saucepan. Add noodles. Cook about 3 minutes, stirring occasionally, until noodles are tender. Stir in contents of seasoning packet, onions, carrot and shrimp; cook until hot. Serve with soy sauce.
Bake a 9 x 13-inch cake according to package directions. Cool, invert onto platter and frost with chocolate icing. When icing has set (forms a top skin) use white icing to frost a skull shape. Decorate with candy corn teeth. Soak sugar cubes in peppermint extract. Place in eye sockets
Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic bread setting. Start.
Combine sliced berries, sugar or honey and orange juice. Let stand at room temperature for 1 hour. Sift all dry ingredients together into a medium bowl. Add orange rind. Add butter and shortening and work them into flour mixture thoroughly. Lightly mix in sour cream with a fork to form a soft do
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Heat Oil in a large heavy skillet. Add the garlic and saute until light golden. Remove the garlic and reserve. Prick the sausages in several places and then sear them in the hot oil. Remove and set aside, covered. Brown chicken well on all sides in the same skillet. Remove and set aside, co
Oven 350 Sautee the onions, garlic & textured soy protein in oil until Textured Soy Protein is golden brown. Cook potatoes in water until tender, drain. Mash with the tofu (or use soy milk if you prefer). Layer ingredients in pan this wa
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Heat the soy milk, peanut butter, maple syrup and brown vegan sugar in a small pan on the stovetop. Slowly add the remaining ingredients into the pan. Pour the mixture into a shallow 9x6 pan lined with plastic wrap, smooth out the mixture evenly by pressing d
DISSOLVE YEAST IN 1/2 CUP WARM WATER. PLACE SUGAR, SALT AND SHORTENING IN A BOWL. ADD 1c VERY HOT WATER STIR TO DISSOLVE. ADD MILK ADD YEAST. ADD ENOUGH FLOUR TO MAKE STIFF DOUGH. KNEAD TILL SMOOTH BUT NOT STICKY. PLACE IN GREASED BOWL AND LET RISE UNTIL DOUBLED IN SIZE.
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Potato chips and/or bread and butter pickle slices Cook bacon, drain and pat the grease off with paper towels. Cut each chicken breast into 4 thin crosswise slices. Spread one side of each piece of toast with 1/2 tbsp mayonnaise. Top with sliced chicken, 2 slices bacon
Mix sliced apples and applesauce. Add sugar and seasonings. Cook all night or up to 12 hrs. on low. (I use a Crock pot). When finished, pile high on biscuits or homemade bread and freak out!!! strongServings: 1/strong
Heat oven to 325øF. Line muffin cups (2 1/2 inches in diameter), with foil bake cups. Place one vanilla wafer (flat side down) in bottom of each cup. In large bowl, beat cream cheese until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour c
Carefully melt the chocolate over very low heat, or in the top of a double boiler over simmering water. Add the spices and the milk and stir to mix well. Heat until very hot but not boiling. Serve with dollop of whipped cream or float some marshmallows on top. SERVINGS:
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With scissors, snip stems off figs, then cut into tiny pieces. Place figs and milk in saucepan with first measure of instant coffee and vanilla pudding. Stir over low heat until pudding thickens. Add chopped nuts. Chill and place in dessert glasses. Just before serving, whi
*Use meat cut from the leg or shoulder. The morning before an afternoon barbecue, make marinade by combining oil, lemon juice, garlic cloves, herbs and pepper in a medium bowl. Remove about 1/4 cup to mix with the onions. Place lamb cubes in bowl with remaining marinade
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Prehaet the oven to 425 degrees. In a sauce pan, combine the sugar, honey, vanilla bean and water. Bring the liquid to a boil. Add the apricots and bring back to a boil. Remove from heat. Invert a saucer on top of the fruit to keep it submerged. Cover the saucepan and let stand
For filling, combine all ingredients; set aside. For crust, sift together flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in oats. Sprinkle water by tablespoonfuls over mixture; stir lightly with fork until just dampened. (If necessary, add ano
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Combine tamarind and boiling water; let soak for at least 1 hour. Soak the raisins in 1/3 cup hot water for 1 hour. Puree the raisins in a blender and set aside. Squeeze the tamarind with fingers to break it up; push through a sieve held over a bowl, rubbing as muc
*1 serving: 2 Tablespoons. Tasty, very low calorie dressing be used as a marinade for vegetables and meat. Combine all ingredients in a pint jar; cover tightly and shake vigorously. Store in refrigerator. Shake before using. Food Exchange per serving: Up to 3 tablespoo
1. Heat oil in saucepan. Add onions and cook, covered, until they are golden. 2. Combine tomato paste and apple juice and blend well. Add this and all remaining ingredients, except honey, to the onions. Simmer for 20 minutes. If it gets too thick add a little water. The
1. In a large (1 gallon size) resealable plastic bag or large nonmetal bowl, combine lime juice, coriander, oil, and cumin. Seal bag and rotate to mix well. Add beans, corn, bell pepper and chile. Seal bag and rotate to coat vegetables (or mix vegetabl es in bowl then cover airt
Saute onion slices in hot oil in medium sized saucepan. Puree canned tomatoes in blender with garlic. Strain. Add pureed tomatoes and garlic to sauteed onion slices. Season with salt and pepper and add oregano. Add sugar and correct seasoning. Cover and cook over medium heat for
COMBINE GROUND BEEF WITH CHOPPED ONION, EGG, BREAD CRUMBS, SALT AND PEPPER. SHAPE MIXTURE INTO ABOUT 24 MEATBALLS, THEN BROWN IN MARGARINE; DRAIN WELL. STIR TOGETHER TOMATOES, WATER, BEFF GRANULES AND SEASONINGS. PLACE CARROTS POTATOES, AND SLICED ONION IN BOTTOM OF CROCKPOT; TO
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Prepare pasta according to package directions; drain. Rinse under cold water and drain again. In a large bowl, stir together the pasta, turkey, celery, grapes and scallions. In a small bowl, stir together the remaining ingredients. Toss pasta with dressing. Add salt and pep
For Pickling Liquid: Combine all ingredients in a 3 quart saucepan. Cook and stir over medium heat until liquid boils. Remove from heat. Cool. For Pickles: Wash all vegetables. Pare carrots and radish. Cut cucumber lengthwise into quarters and remove seeds. Cut carrots, radi
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If you are cooking the noodles first, drain them, remove to a bowl or serving platter, and toss with 1/2 tablespoon sesame oil to prevent sticking (do not rinse in cold water as this reduces flavor). Crumble the pressed tofu coarsely to yield 1 1/2 cups. Parboil green soybeans ti
Make a hard dough by kneading the 1/2 cup flour and egg for about 5 minutes. Let the dough rest for 15 minutes. Cut the dough into 6 pieces and roll each to finger thickness. You will get about a 6 inch length. Bring 4 quarts of water with 1 tablespoon salt to a boil. Sprin
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Ro Tel Dip2 pounds Velveeta� cheese, cubed1 can Ro Tel� tomatoesMelt cheese with tomatoes over low heat.Serve with large corn chips.
Hot Chocolate for Adults Only1/2 cup chocolate chips3 cups milk1 cup half and half1/2 cup granulated sugar1/2 cup rum1/2 cup almond or hazelnut liqueurWhipped cream and cinnamon sticksMelt chocolate chips over simmering water.Combine milk, half and h
Gumdrop Bread2 cups sifted flour 2 teaspoons baking powder 1/4 cup granulated sugar 1 teaspoon salt 2 teaspoons vegetable oil or melted shortening 1 egg, slightly beaten 1 cup milk 1/2 cup raisins 1/4 cup nutmeats 1/2 cup diced gumdropsSift toge
Pantry Shelf Cake1 (18.25 ounce) box German chocolate cake mix1 can sweetened condensed milk1 small jar caramel topping1 (8 ounce) container whipped topping3 Heath or Skor Bars, crushedBake mix as directed on box in an 11 x 9 inch pan. Poke holes in top of cake whi
Campout Quickie1 bag egg noodles, cooked1 small can roast beef, shredded1 can beef gravySalt and pepper, to tasteDrain noodles. Dump in beef and gravy. Salt and pepper to taste.
Maple Peanut Balls8 ounces cream cheese, softened1/2 cup butter, softened (NO SUBSTITUTES)6 cups confectioners` sugar1 teaspoon maple flavoring2 pounds dark chocolate candy coating1 cup chopped peanutsIn a mixing bowl, beat cream cheese, butter, confectioners`
Raspberry Chocolate Trifle (T&T)Serves: 4This is a great dessert to serve anytime. It is quick and very easy to put together even when you have unexpected visitors. I always have plenty of pudding mixes, frozen pound cakes, ladyfingers, frozen strawberries, raspberries and peaches on hand,
Annette Funicello`s Peanut Banana Pudding1/2 cup light brown sugar, firmly packed1/4 cup cornstarc/4 teaspoon salt3 1/4 cups nonfat milk3/4 cup creamy style peanut butter1 teaspoon vanilla extract3 bananas, slicedWhipped cream, sweetenedIn a saucepan,
Brown Sugar Confections2 egg whites2 cups brown sugar, firmly packed2 tablespoons flour1/4 teaspoon salt2 cups chopped pecans or walnutsBeat egg whites to a stiff froth. Continue beating and adding sugar gradually. When all sugar has been incorporated, sift the flo
Carne Guisada3 pounds beef stew meat1/4 cup waterSalt and pepper, to taste2 cans diced Ro Tel tomatoes with green chiles3 cloves garlic minced1 cup chopped onion1 diced green bell pepper1/2 teaspoon cumin1/2 teaspoon oregano1 teaspoon chili powder3
Creamy Raspberry DessertuCrust/u1 cup graham cracker crumbs3 tablespoons granulated sugar1/4 cup butter or margarine, meltedCombine crumbs, sugar and butter. Press onto the bottom of an 8 or 9 inch springform pan. Bake at 350 degrees F for 10 minutes. Cool. Meanwh
Max & Erma`s Strawberries OutrageousSource: by Kim Allison Max & Erma`s MacArthur Center Mall Source: 13News Lunchbreak Tuesday, May 29, 20016 ounces whipped cream cheese (not fat free), softened at room temperature1/2 cup powdered sugar1 cup hea
Steamers in BeerSource: Gourmet magazine August 19992 pounds steamers (soft shelled clams; less than 2 inches in diameter)1 shallot1/4 cup (1/2 stick) unsalted butter1 cup beer (not dark)1 tablespoon finely chopped fresh flat leafed parsley