Can you give me an idea?!
Answers: some something to bring to my family christmas dinner . It is a pot luck so anything goes I think my mom and I are gonna make some thing together. Please have it fairy inexpensive . thanks all
ok this is a very easy recipe, it's called Orange Rice:
2 pounds of boneless chicken
half of an onion [chopped]
chop 3 tomatos
2 tea spoons of oliver oil
pour the oil into a cooking pan
let it boil for 1-2 minutes
add the onions
stir for 3 minutes
add tomatos
stir for another 3 minutes
add salt and any spice of your choice
stir for 3-5 minutes
mix with 5 cups of rice
mix for two minutes
add two cups of water
mix agian
put in oven at 350 for 25-30 minutes
Enjoy your Orange Rice!
This is so easy and taste wonderful!!!! More like a dessert than a vegetable!
Carrot Souffle` (From Louisiana, my home state)
2 #'s peeled carrots cut up
2 cups sugar
6 eggs
1 tbsp. baking powder
4 tbsp. flour
1 c. liquid oleo margarine
1 tbsp. vanilla
Cook or steam carrots for 45 minutes or until soft. While carrots are hot whip in food processor. Add sugar, baking powder & vanilla. Then add the flour & mix until smooth. Stir in eggs then margarine & pour into baking dish. Bake 1 ? hours at 350oF. You may dust with powdered sugar before serving.
nfd?
Good ole baked mac and cheese... no one can resist!
-3 boxes elbow noodles
-8 oz grated sharp cheddar cheese
-3/4 cup heavy cream
-1 block cream cheese
-1 block velveeta cheese
Cook up the noodles to "al dente" (cut 5-7 minutes off total cooking time according to box). In a large bowl, combine all ingredients, saving about 3/4 cup grated cheese, and mix well, trying not to mush the noodles (if you happen to cook them fully by accident)
Load into a casserole dish, top with remaining cheese... and seasoned breadcrumbs/crushed ritz crackers mixed with melted butter, if desired.
350 degree oven, till bubbly and crunchy on top.
Christmas comfort food at it's best.
White Fruit Cake
One-half cup shredded citron or candied orange and lemon peel
One cup seedless raisins
One-half cup shredded blanched almonds
Two cups sifted flour
One-half teaspoon baking powder
Five eggs
One cup butter or margarine
One cup white sugar
One teaspoon lemon extract
One teaspoon vanilla
All citron or a mixture of citron and peel may be used. If they are bought in a large pieces, place on a pan in a warm oven for a few minutes. This will soften them enough so they may be shredded easily with scissors dipped in cold water. Wash raisins and dry on a clean cloth, removing all stems. Blanch almonds, cover with cold water, bring to boiling point, boil one minute, drain, cover with cold water, slip off skins, dry on a cloth and shred. Mix fruits and nuts and flour lightly with a little of the flour mixture to be used in the cake.
Sift flour before measuring, then sift again with the baking powder. If margarine is used instead of butter, sift 1/4 teaspoon salt with the flour.) Separate eggs, beat whites until stiff, then with same beater beat yolks until thick. Cream butter until it can beaten with a spoon before adding sugar. Add sugar, gradually beating mixture until creamy. Add beaten egg yolks, slowly, which gives "curdled" effect. Beat well. Add a portion of the flour mixture and stir (do not beat) until smooth. Fold in part of the beaten egg whites. Continue to fold in flour and egg whites alternately. Add flavoring and lightly floured fruits and nuts.
Pour into pans lined with greased paper and bake in a moderate oven (300 to 350 degrees F.) one hour unless a deep bread pan is used. A longer time will be needed for a thicker cake. Cool a few minutes then remove from pans and cool on cake cooler so air may circulate around cake. Cake must be cold before cutting. Will keep moist at least two weeks.
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Pumpkin Custard Cake
1 Box of Duncan Hines French Vanilla Cake Mix
2 Cans of Pumpkin Puree (I used 1 and 3/4 cans
1 Tbsp Cinnamon
ICING:
1 - 2 Tbsp Cinnamon (adjust to taste)
2 Cups Powdered Sugar
1/2 Cup Melted Butter
1/4 Cup Milk
1Tbsp Vanilla
1 Bundt pan
Follow directions on back of cake mix and add the cans of pumpkin. Before pouring batter into bundt pan, spray with non-stick cooking spray. Sprinkle cinnamon inside the pan and then pour batter into pan. Bake according to directions on cake box (350 for 35 - 45 minutes). Bake until knife comes out clean.
For Icing, Mix all the ingredients together except for cinnamon. Gradually add cinnamon until you are satisfied with the taste. I used 2 Tbsp., but you may use more or less -
Before adding Icing, give the cake about 15 minutes to cool down. As usual, turn pan upside down onto plate, and then drizzle Icing over top of cake.
Wrap cake in foil or plastic wrap and place in refrigerator for at least 3 or 4 hours. Its best to let it sit overnight. The cake will have a very moist custard-like texture.
This Pumpkin Cake does NOT need to be completely cool before adding the icing. I added it while cake was still a little warm. That way the flavor of the icing is absorbed into the cake.
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Ethel's Tennessee Jam Cake
2 cups all-purpose flour
1 cup butter (no substitutes!)
3 eggs
1 cup buttermilk
1 cup sugar
1 cup chopped dates
1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
1 cup raisins
1 apple, grated
1 cup chopped nuts
1 teaspoon baking soda or baking powder
1/4 teaspoon salt
Sift flour, salt, and baking soda or powder together, reserving 1/4 cup of the flour to flour nuts, dates, and raisins. Cream together the sugar and butter. Add eggs one at a time and mix well after each addition. Combine buttermilk and jam. Add alternately with combined dry ingredients to the creamed mixture. Flour the fruit and nuts and stir them into the batter. Stir in the grated apple. Bake in 3 greased 9-inch cake pans in a preheated 350-degree oven for 30 minutes or until cake tests done. Turn out onto racks to cool before frosting.
If a spicier cake is desired, sift 1/8 teaspoon cinnamon, 1/8 teaspoon allspice, and 1/8 teaspoon ground cloves with the flour, salt, and baking powder.
Southern Lane Filling
My mother used this filling to frost her German Chocolate Cake. When my mother-in-law was feeling especially swanky, she sometimes used this filling to top her Tennessee Jam Cake. I like this filling because it is so easy to make. I have also used it on chocolate and devils food cakes. I split the layers and spread the lane filling between the layers, then frost the entire cake with 7-minute frosting.
Ingredients:
5 egg yolks
1 cup chopped nuts (pecans or walnuts)
1/2 teaspoon vanilla extract
1 cup butter (no substitution)
1 cup flaked coconut
1 cup raisins
1 cup sugar
pinch of salt
Beat yolks and sugar together. Turn into heavy saucepan. Add 1 cup butter, pinch of salt, and 1 cup raisins. Bring just to the boil. Cook, stirring constantly over medium heat until filling is thick, about 1 to 3 minutes. Stir in the coconut, nuts, and vanilla. Spread immediately onto cake.
2 eight ounce pkgs cream cheese, softened
1 eight ounce pkg shreded cheddar cheese
6 green onions, chopped, greens too
6 ounces thin sliced beef, like Buddig brand, chopped
mix all together and form into two balls
serve with crackers
Mandarin Walnut Salad................TRUST ME..........this is a winner everwhere I go!!!!!!!!
Romaine Lettuce
Red Onios
Mandarins (Canned-Drained)
Glazed Walnuts
Marie Callendars Poppy Seed Dressing
Feta Cheese
Mix all together and it is by far the best salad ever!!!!!!!
I opt not to use Feta cheese but alot of people love it.
No measurements eitherm just mix as you see fit.
Praline Upside Down Apple Pie
Bake – 450 degrees for 15 minutes then 350 degrees for 45 minutes
5 Tbsp. butter
5 Tbsp. brown sugar
Pecans – halves (enough to cover the bottom of the pie pan)
2 pie crusts
Filling:
6 cups apple slices (approx. 6 medium apples)
? cups sugar
? cup flour
1 tsp. Cinnamon
? tsp. Nutmeg
2 Tbsp. butter
Line pie pan with foil, enough to hang over. Put 5 Tbsp. butter and 5 Tbsp. brown sugar and pecans on top of foil in pie pan. Place 1st pie crust on top of pecan mixture, add apple filling – place 2nd crust and pinch edges together. Put 4 slits in crust to vent. Bake (recommend baking on a cooking stone). Test doneness of apples through vents.
Invert immediately after removing from oven. Flip onto pizza plate or platter (normal size plate will be too small). Remove foil immediately. Serve Warm.
Italian Pasta Salad
1 box vegetable rotini (colored)
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
3 medium carrots
1 large cucumber
1 can black olives (drained)
1 jar sliced green olives (do not drain)
3 sticks celery
1/4 pound pepperoni
1 bottle Caesar Parmesan salad dressing
Boil rotini, drain and rinse. Slice the bell peppers, carrots, celery and cucumbers into small cubes. Slice black olives and pepperoni. In large mixing bowl, mix rotini, vegetables, pepperoni, black olives and green olives (including juices) and Caesar Parmesan dressing or another Italian dressing of choice. Chill over night and serve.
This is how my family enjoys this salad. Obviously, you can personalize your salad with adding or deleting ingredients as you deem. But most important ENJOY!
Since Green Bean Casserole is a Holiday favorite for most people, I like to make a variation on the recipe that makes it a main course item - and yes - inexpensive. Very easy to make.
Take your original Green Bean Casserole recipe (which calls for beans, milk, soy sauce, cream of mushroom soup and the fried onion rings in a can. To that add the following:
Onions - 1/2 medium - sliced into thin strips
garlic - 2 cloves - minced
1 small can mushrooms - drained
1 breakfast ham slice (like Cook's makes - comes sealed as just one slice of ham)
1 pkg sliced almonds
Increase the can of fried onion rings from medium to the large size.
Saute the onions and garlic in just a little oil. Add that and the mushrooms, ham, almonds and half the large can of onion rings to the original recipe and stir to mix well. Bake according to the original recipe, putting the other half of the can of onion rings on top 5 minutes before end of cooking time.
Enjoy! My hubby loves it. There's something about the ham, almonds, green beans, and onion rings with the onions that is wonderful!
2 1/2 cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat
Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through