Any impressive dishes I can show up to a barbecue with this summer? :)?!
So I'm going to a barbecue with some friends, and I was wondering if I could do something a little extragavant!. I know they're all going to grill burgers, saucages and porkchops straight out of the bag (basically none of us cook much, we do more re-heating, but I have recently started dabbling in the art)!. I'd really like to treat them all to something a little more lovingly crafted and tasteful!.
Any ideas!?
Thanks in advance!Www@FoodAQ@Com
Any ideas!?
Thanks in advance!Www@FoodAQ@Com
Answers:
Jambalaya: cook up 1/2 chopped onion, 1/2 green pepper in oil, add 8 oz sliced smoked sausage, 2 cups water, 1 cup rice!. Bring to a boil, simmer covered for 15 minutes!. Add 8 oz peeled shrimp!. Simmer 5 more minutes or until shrimp is cooked!. Put it in a covered dish!.
Yummy!Www@FoodAQ@Com
Yummy!Www@FoodAQ@Com
Banana Pudding:
1 can sweetened condensed milk
1 1/2 cups cold water
1 pkg!. instant vanilla pudding
1 pint whipping cream
1 box vanilla wafers
3 bananas, sliced
Whisk together the sweetened condensed milk, water, and pudding mix and chill for 5-10 minutes!. Meanwhile, with an electric mixer (or by hand) whip the whipping cream until stiff peaks form!. Fold the whipped cream into the pudding mixture gently!. Layer the cream/pudding mixture into bowl with vanilla wafers and bananas!. Leave a few vanilla wafers for the top to decorate!. Enjoy! This is always a hit and people love it!.Www@FoodAQ@Com
1 can sweetened condensed milk
1 1/2 cups cold water
1 pkg!. instant vanilla pudding
1 pint whipping cream
1 box vanilla wafers
3 bananas, sliced
Whisk together the sweetened condensed milk, water, and pudding mix and chill for 5-10 minutes!. Meanwhile, with an electric mixer (or by hand) whip the whipping cream until stiff peaks form!. Fold the whipped cream into the pudding mixture gently!. Layer the cream/pudding mixture into bowl with vanilla wafers and bananas!. Leave a few vanilla wafers for the top to decorate!. Enjoy! This is always a hit and people love it!.Www@FoodAQ@Com
This salad is simple to make, but I get raves!.
ITALIAN CHERRY TOMATO SALAD
1 green bell pepper, thinly sliced
4 green onions, thinly sliced
1 small can pitted ripe olives, cut in half
6 ounces mozzarella cheese, cubed
25 cherry tomatoes, halved or quartered, depending on size
1 tablespoon olive oil
2 tablespoons red wine vinegar
3 tablespoons prepared pesto
1/2 teaspoon sugar
Combine first 5 ingredients in medium bowl!. Toss and set aside!. In a small bowl, combine olive oil and next 3 ingredients!. Mix well!. Pour over salad and toss until coated!. Chill until serving time!.Www@FoodAQ@Com
ITALIAN CHERRY TOMATO SALAD
1 green bell pepper, thinly sliced
4 green onions, thinly sliced
1 small can pitted ripe olives, cut in half
6 ounces mozzarella cheese, cubed
25 cherry tomatoes, halved or quartered, depending on size
1 tablespoon olive oil
2 tablespoons red wine vinegar
3 tablespoons prepared pesto
1/2 teaspoon sugar
Combine first 5 ingredients in medium bowl!. Toss and set aside!. In a small bowl, combine olive oil and next 3 ingredients!. Mix well!. Pour over salad and toss until coated!. Chill until serving time!.Www@FoodAQ@Com
make a cucumber salad!.!.!.!.all you do is cut some tomatoes into chunks, then slice some cucumbers, some sliced red onions, a dash of dried italian seasoning,and pour in a good amount of red wine vinegar dressing!.!.!.mix it up, and refrigerate for a couple of hours!. you can also season it with a dash of black pepper!.!.!.very pretty dish if you leave a little of the skin on the cucumbers!.Www@FoodAQ@Com
Best grilling recipes of all time come from Southerners, and Chef Tyler Florence is my favorite:
BBQ ribs:
http://www!.foodnetwork!.com/food/recipes/!.!.!.
Baked Beans:
http://www!.foodnetwork!.com/food/recipes/!.!.!.
Cole Slaw:
http://www!.foodnetwork!.com/food/recipes/!.!.!.
It'll knock anyone's socks off!. And they're not too tough!.Www@FoodAQ@Com
BBQ ribs:
http://www!.foodnetwork!.com/food/recipes/!.!.!.
Baked Beans:
http://www!.foodnetwork!.com/food/recipes/!.!.!.
Cole Slaw:
http://www!.foodnetwork!.com/food/recipes/!.!.!.
It'll knock anyone's socks off!. And they're not too tough!.Www@FoodAQ@Com
I like to crock-pot several pounds of baby-back ribs!. Then when you get to a BBQ, reheat them on the BBQ and add a good BBQ sauce!. The meat will fall off the ribs!. You could also just add the sauce to the crock-pot and serve them right out of the crock-pot!. Cut in serving-size pieces before you crock-pot them!.Www@FoodAQ@Com
This is an old family recipe, cut a hot dug in half but not so that it is in two half's just splitting, then put mashed potatoes on top and put in oven until mashed potatoes are brown on the top!. I swear this is so amazing!.Www@FoodAQ@Com
try different marinades for kebobs or skewered meat -strips,shrimp,veggies,tasty and quick !Www@FoodAQ@Com
Maybe bring some nice cole slaw and baked beans and potato salad !!Www@FoodAQ@Com
tacos!Www@FoodAQ@Com
Shish-Kabobs are always a big hit!. They're so good and easy to grill!.Www@FoodAQ@Com
You could try my Greek pasta salad with shrimp, tomatoes, zucchini, peppers, and feta with a Dijon vinaigrette!.
You'll need:
For the Dijon Vinaigrette-
* 1/4 cup rice wine vinegar
* 2 tablespoons Dijon mustard
* 1 large clove garlic, minced
* Big pinch of salt
* Black pepper, to taste
* 2/3 cup extra-virgin olive oil
And for the pasta salad-
* 2 medium zucchini, thinly sliced lengthwise
* 1 medium yellow pepper, halved lengthwise, seeded
* 2 tablespoons olive oil
* Ground black pepper and salt, to taste
* 2 tablespoons salt for pasta water
* 1 pound medium pasta shells
* 1 pound cooked shrimp, halved lengthwise
* 8 ounces cherry tomatoes, halved
* 3/4 cup coarsely chopped, pitted Kalamata olives
* 1 cup crumbled feta cheese
* 1/2 small red onion, cut into small dice
* 2 teaspoons dried oregano
To make the vinaigrette, whisk together the first five ingredients, then slowly whisk in the oil for a thick consistency!. Pour into a jar with a tight-fitting lid to transport it to the picnic!.
Adjust oven rack to highest position and turn broiler on high!. Toss zucchini and bell pepper with olive oil, salt and pepper, and arrange on a large baking sheet with sides!. Broil eight to 10 minutes, until spotty brown, turning zucchini slices and pepper halves once!. Set aside in a large bowl to cool, then cut into bite-sized pieces!.
Bring 1 gallon of water and 2 Tbs!. of salt to boil!. Add pasta; boil using package times, until just tender!. Drain thoroughly (do not rinse) and dump onto the baking sheet!. Set aside to cool!.
Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours)!. To serve, add dressing; toss to coat!.
I hope you and your friends like it!. Have fun at the barbecue!.Www@FoodAQ@Com
You'll need:
For the Dijon Vinaigrette-
* 1/4 cup rice wine vinegar
* 2 tablespoons Dijon mustard
* 1 large clove garlic, minced
* Big pinch of salt
* Black pepper, to taste
* 2/3 cup extra-virgin olive oil
And for the pasta salad-
* 2 medium zucchini, thinly sliced lengthwise
* 1 medium yellow pepper, halved lengthwise, seeded
* 2 tablespoons olive oil
* Ground black pepper and salt, to taste
* 2 tablespoons salt for pasta water
* 1 pound medium pasta shells
* 1 pound cooked shrimp, halved lengthwise
* 8 ounces cherry tomatoes, halved
* 3/4 cup coarsely chopped, pitted Kalamata olives
* 1 cup crumbled feta cheese
* 1/2 small red onion, cut into small dice
* 2 teaspoons dried oregano
To make the vinaigrette, whisk together the first five ingredients, then slowly whisk in the oil for a thick consistency!. Pour into a jar with a tight-fitting lid to transport it to the picnic!.
Adjust oven rack to highest position and turn broiler on high!. Toss zucchini and bell pepper with olive oil, salt and pepper, and arrange on a large baking sheet with sides!. Broil eight to 10 minutes, until spotty brown, turning zucchini slices and pepper halves once!. Set aside in a large bowl to cool, then cut into bite-sized pieces!.
Bring 1 gallon of water and 2 Tbs!. of salt to boil!. Add pasta; boil using package times, until just tender!. Drain thoroughly (do not rinse) and dump onto the baking sheet!. Set aside to cool!.
Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours)!. To serve, add dressing; toss to coat!.
I hope you and your friends like it!. Have fun at the barbecue!.Www@FoodAQ@Com
Spinach Dip in Hawaiian Round Bread
This is the one dip everyone asks for the recipe!.!.!.!.
Makes 4 cups
1 pkg!. (10 oz!.) frozen chopped spinach, thawed and drained
1 container (16 oz!.) sour cream
1 cup mayo
1 pkg!. KNORR Vegetable Soup and Recipe Mix
1 can (8 oz!.) chestnuts, drained and chopped
3 scallions, chopped
1 Hawaiian Bread Round, scoop out middle to make a bowl and reserve
In a med!. bowl, stir the spinach, sour cream, mayo, soup mix, water chestnuts and green onions until well mixed!. Cover and chill 2 hours to blend flavors!.
Stir before serving!. Pour into a prepared round of Hawaiian Bread, serve with crackers and the scooped out bread pieces
______________________________________!.!.!.
Strawberry Bread
Yields 2 loaves
2 10 oz!. packages frozen strawberries, thawed
3 c!. flour
1 t!. baking powder
1/2 t!. salt
1 t!. cinnamon
2 c!. sugar
3 eggs, beaten
1 c!. veg!. oil
1 c!. chopped pecans
Preheat oven to 350!. Drain strawberries, reserving 1/2 cup juice!. Mix together the flour, baking soda, salt, cinnamon and sugar!. Make a hole in the center of mixture and pour in strawberries, oil, eggs, and pecans!. Mix by hand until thoroughly combined!. Pour into 2 greased and floured loaf pans!. Bake 40-60 mts!.
Spread:
1/2 c!. strawberry juice
1 8 oz!. package cream cheese
Blend together the strawberry juice and cream cheese til spreading consistency!. Serve as a spread for the cooled and sliced bread!.
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Caramelized Walnuts
? pound walnuts, about 1 3/4 cups
1 egg white
1/3 cup sugar
Preheat oven to 350o!. Mix walnuts, egg white and sugar together in a medium bowl!. Place on sheet pan and bake at 350o degrees for 15 to 20 minutes!. Let cool, then break into pieces if necessary!.
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Dates Wrapped in Bacon
2 boxes of pitted dates
2 packages of bacon
Cut bacon package in half, wrap a date in a bacon half and arrange on a baking sheet!. Bake at 350 for about 30 minutes, halfway thru baking turn them around so they bake completely!. Drain, let them cool and arrange on a pretty dish with toothpicks!.
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Marinated Mushrooms
1 pound fresh mushrooms, sliced
3/4 cup olive oil
3 tablespoons tarragon vinegar
? teaspoon salt
Dash pepper
2 teaspoons minced parsley
? teaspoon dried tarragon
Mix all ingredients together!. Let stand at room temperature, 6 hours if possible, to mellow flavors!.
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Pineapple Cheese Spread
This makes 5 cups!.
2 8 oz!. cream cheese
1 8 ? oz!. can crushed pineapple, drained
1 c!. chopped pecans
? c!. chopped green bell pepper
2 T!. chopped green onion
1 t!. Lawrey's Seasoned Salt
Soften cream cheese and mix with pineapple, nuts, green pepper and onions!. Blend in salt and mix well!. Pack into a crock and refrigerate to set or roll into a ball covered with crushed pecans!. Serve with crackers!.
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Crabmeat Pinwheels
6 large flour tortillas
2 ounces cream cheese, softened
1/3 cup mayonnaise
2 tablespoons green onions, chopped
1/4 cup red bell pepper, chopped
1 cup cheddar cheese, shredded
1 4 ounce can crabmeat, drained
Combine cream cheese, mayonnaise, onions, red pepper, cheddar cheese and crabmeat!. Spread thin layer of mixture on tortillas!. Wrap individually in plastic wrap!. Chill at least three hours or overnight!. When ready to serve, cut into 3/4 inch appetizers!.
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Wrap-and-Roll Basil Pinwheels
Makes about 24 pinwheels
3 (7 - or 8-inch) flour tortillas
1 (5!.2-oz!.) carton Boursin Cheese or one 5-oz!. container semi soft cheese with garlic and herbs
12 large fresh basil leaves
? of a 7-oz!. jar roasted red sweet peppers, cut into 1/4-inch wide strips
4 oz!. thinly sliced cooked roast beef, ham, or turkey
1 Tbsp!. mayonnaise or salad dressing
Fresh basil leaves (optional)
Spread each flour tortilla with 1/3 of the Boursin cheese or semisoft cheese with garlic and herbs!. Add a layer of the large fresh basil leaves to cover cheese!. Divide roasted red sweet pepper strips between the tortillas; arrange roasted red pepper strips over the basil leaves 1 to 2 inches apart!. Top with meat slices!. Spread 1 teaspoon mayonnaise or salad dressing over the meat on each tortilla!. Roll up the tortillas tightly, jell-roll style, enclosing the filling!. Wrap each roll in plastic wrap!. Chill the tortilla rolls in the refrigerator 2 to 4 hours to blend flavors!.
To serve, remove the rolls from the refrigerator!. Remove the plastic wrap from the tortilla rolls; cut each of the rolls into 1-inch slices (make diagonal slices, if desired)!. Garnish with the fresh basil leaves, if you wish!. Skewer each of the cut tortilla rolls on frilly picks or on short decorative skewers, if desired!.
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Sugared Spiced Nuts
1 large egg white
1 teaspoon water
4 cups mixed salted roasted nuts (about 1 1/4 lb!.)
1 cup sugar
1 1/2 tablespoons cinnamon or pumpkin pie spice
Preheat oven to 250F!.
Whisk together egg white and water in a large bowl until frothy and stir in nuts!. Stir together sugar and cinnamon and stir into nuts, coating well!. Spread nuts in a lightly buttered large shallow pan and bake in middle of oven until dry, about 50 minutes!. Cool and break into bite-size chunks!.
Cooks' note:
Nuts keep in an airtight container at room temperature 5 days!.
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Stuffed Cherry Tomatoes
2 pkgs!. (one 8 ounces, and one 3 ounces) cream cheese, softened
2 Tablespoons mayonnaise
1 pkg (!.4 ounce) ranch salad dressing mix
3 dozen cherry tomatoes
In a mixing bowl, blend cream cheese, mayonnaise and salad dressing mix until smooth!. slice a thin slice off tops of tomatoes and carefully remove insides; invert on paper towel to drain!. Fill with cream cheese mixture!.
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Strawberry-Cheese Ball
1 cup mayonnaise
1 1/2 cup sharp cheddar cheese
? cup chopped pecans
2 green onions, chopped
Mix in ball and refrigerate over night!. Pour 5 oz!. strawberry preserves over ball just before serving!. Serve with a butter cracker such as Ritz!.
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Spinach Roll-Ups
2 boxes frozen spinach, defrost and squeeze out the liquid
1 cup mayonnaise
1 cup sour cream
1 cup Baco Bits
? pkg Buttermilk Ranch Dressing
Flour tortillas
Mix together first 5 ingredients!. Spread on flour tortillas and roll up!. Wrap in wax paper!. Refrigerate overnight!. Slice and serve!.
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Shrimp Mold Spread
Mold into a pretty mold -- appropriate to the event (for Christmas, I used a Christmas tree, for a birthday, maybe use a bundt cake pan and put candles on top!.!.!.!.be creative)!. Serve with little pumpernickel or rye breads, French bread, or other such thing to spread it on!.
1 lb shrimp, cubed
1 (8 oz) block cream cheese
? can of tomato soup
1 envelope Knox gelatin
1 cup mayonnaise
1 cup celery, chopped small
3 tbsp onion, chopped small
Heat tomato soup and add Knox -- stir until dissolved!. Pour over cream cheese and mayo -- stir 'till smooth!. Add rest of ingredients and pour into mold (I LIGHTLY spray it with PAM or other type of release first)!. Refrigerate for 4 hours or overnight!. I made mine two days in advance Unmold (as if Jell-O mold) and serve as a spread!. Don't plan on any leftovers!. Even seafood haters LOVE this mold!
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Orange Glazed Cocktail Sausages
1 package Lit'l Smokies (50 links)
1 cup brown sugar
1 tablespoon flour
2 tablespoons mustard
1 tablespoon vinegar
1/4 cup orange juice concentrate (undiluted)
Combine ingredients and heat until warm in microwave!.
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Crab 'n Stuff
8-oz!. imitation or real crab meat
8-oz!. cream cheese
Seafood or cocktail sauce
Combine cream cheese and crab!. Shape in a ball!. Pour seafood sauce over crab ball!. Serve with wheat crackers!.
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Spirited Apricot Brie
? cup apricot jam
1 Tablespoon grated orange peel
1 Tablespoon brandy or orange juice
1 Tablespoon lemon juice
1/8 teaspoon ground cinnamon
1 piece brie cheese (about ? lbs!.)
Thin baguette slices or water crackers
Mix jam, orange peel, brandy, lemon juice, and cinnamon in a shallow microwave-safe serving dish just large enough to also hold the brie!.
Set brie in apricot sauce!. Return to microwave oven and cook, uncovered, until the cheese is hot and slightly melted, about 1 minute; check at 20-second intervals!.
Scoop cheese and apricot sauce onto the baguette slicesWww@FoodAQ@Com
This is the one dip everyone asks for the recipe!.!.!.!.
Makes 4 cups
1 pkg!. (10 oz!.) frozen chopped spinach, thawed and drained
1 container (16 oz!.) sour cream
1 cup mayo
1 pkg!. KNORR Vegetable Soup and Recipe Mix
1 can (8 oz!.) chestnuts, drained and chopped
3 scallions, chopped
1 Hawaiian Bread Round, scoop out middle to make a bowl and reserve
In a med!. bowl, stir the spinach, sour cream, mayo, soup mix, water chestnuts and green onions until well mixed!. Cover and chill 2 hours to blend flavors!.
Stir before serving!. Pour into a prepared round of Hawaiian Bread, serve with crackers and the scooped out bread pieces
______________________________________!.!.!.
Strawberry Bread
Yields 2 loaves
2 10 oz!. packages frozen strawberries, thawed
3 c!. flour
1 t!. baking powder
1/2 t!. salt
1 t!. cinnamon
2 c!. sugar
3 eggs, beaten
1 c!. veg!. oil
1 c!. chopped pecans
Preheat oven to 350!. Drain strawberries, reserving 1/2 cup juice!. Mix together the flour, baking soda, salt, cinnamon and sugar!. Make a hole in the center of mixture and pour in strawberries, oil, eggs, and pecans!. Mix by hand until thoroughly combined!. Pour into 2 greased and floured loaf pans!. Bake 40-60 mts!.
Spread:
1/2 c!. strawberry juice
1 8 oz!. package cream cheese
Blend together the strawberry juice and cream cheese til spreading consistency!. Serve as a spread for the cooled and sliced bread!.
_____________________________________
Caramelized Walnuts
? pound walnuts, about 1 3/4 cups
1 egg white
1/3 cup sugar
Preheat oven to 350o!. Mix walnuts, egg white and sugar together in a medium bowl!. Place on sheet pan and bake at 350o degrees for 15 to 20 minutes!. Let cool, then break into pieces if necessary!.
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Dates Wrapped in Bacon
2 boxes of pitted dates
2 packages of bacon
Cut bacon package in half, wrap a date in a bacon half and arrange on a baking sheet!. Bake at 350 for about 30 minutes, halfway thru baking turn them around so they bake completely!. Drain, let them cool and arrange on a pretty dish with toothpicks!.
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Marinated Mushrooms
1 pound fresh mushrooms, sliced
3/4 cup olive oil
3 tablespoons tarragon vinegar
? teaspoon salt
Dash pepper
2 teaspoons minced parsley
? teaspoon dried tarragon
Mix all ingredients together!. Let stand at room temperature, 6 hours if possible, to mellow flavors!.
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Pineapple Cheese Spread
This makes 5 cups!.
2 8 oz!. cream cheese
1 8 ? oz!. can crushed pineapple, drained
1 c!. chopped pecans
? c!. chopped green bell pepper
2 T!. chopped green onion
1 t!. Lawrey's Seasoned Salt
Soften cream cheese and mix with pineapple, nuts, green pepper and onions!. Blend in salt and mix well!. Pack into a crock and refrigerate to set or roll into a ball covered with crushed pecans!. Serve with crackers!.
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Crabmeat Pinwheels
6 large flour tortillas
2 ounces cream cheese, softened
1/3 cup mayonnaise
2 tablespoons green onions, chopped
1/4 cup red bell pepper, chopped
1 cup cheddar cheese, shredded
1 4 ounce can crabmeat, drained
Combine cream cheese, mayonnaise, onions, red pepper, cheddar cheese and crabmeat!. Spread thin layer of mixture on tortillas!. Wrap individually in plastic wrap!. Chill at least three hours or overnight!. When ready to serve, cut into 3/4 inch appetizers!.
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Wrap-and-Roll Basil Pinwheels
Makes about 24 pinwheels
3 (7 - or 8-inch) flour tortillas
1 (5!.2-oz!.) carton Boursin Cheese or one 5-oz!. container semi soft cheese with garlic and herbs
12 large fresh basil leaves
? of a 7-oz!. jar roasted red sweet peppers, cut into 1/4-inch wide strips
4 oz!. thinly sliced cooked roast beef, ham, or turkey
1 Tbsp!. mayonnaise or salad dressing
Fresh basil leaves (optional)
Spread each flour tortilla with 1/3 of the Boursin cheese or semisoft cheese with garlic and herbs!. Add a layer of the large fresh basil leaves to cover cheese!. Divide roasted red sweet pepper strips between the tortillas; arrange roasted red pepper strips over the basil leaves 1 to 2 inches apart!. Top with meat slices!. Spread 1 teaspoon mayonnaise or salad dressing over the meat on each tortilla!. Roll up the tortillas tightly, jell-roll style, enclosing the filling!. Wrap each roll in plastic wrap!. Chill the tortilla rolls in the refrigerator 2 to 4 hours to blend flavors!.
To serve, remove the rolls from the refrigerator!. Remove the plastic wrap from the tortilla rolls; cut each of the rolls into 1-inch slices (make diagonal slices, if desired)!. Garnish with the fresh basil leaves, if you wish!. Skewer each of the cut tortilla rolls on frilly picks or on short decorative skewers, if desired!.
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Sugared Spiced Nuts
1 large egg white
1 teaspoon water
4 cups mixed salted roasted nuts (about 1 1/4 lb!.)
1 cup sugar
1 1/2 tablespoons cinnamon or pumpkin pie spice
Preheat oven to 250F!.
Whisk together egg white and water in a large bowl until frothy and stir in nuts!. Stir together sugar and cinnamon and stir into nuts, coating well!. Spread nuts in a lightly buttered large shallow pan and bake in middle of oven until dry, about 50 minutes!. Cool and break into bite-size chunks!.
Cooks' note:
Nuts keep in an airtight container at room temperature 5 days!.
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Stuffed Cherry Tomatoes
2 pkgs!. (one 8 ounces, and one 3 ounces) cream cheese, softened
2 Tablespoons mayonnaise
1 pkg (!.4 ounce) ranch salad dressing mix
3 dozen cherry tomatoes
In a mixing bowl, blend cream cheese, mayonnaise and salad dressing mix until smooth!. slice a thin slice off tops of tomatoes and carefully remove insides; invert on paper towel to drain!. Fill with cream cheese mixture!.
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Strawberry-Cheese Ball
1 cup mayonnaise
1 1/2 cup sharp cheddar cheese
? cup chopped pecans
2 green onions, chopped
Mix in ball and refrigerate over night!. Pour 5 oz!. strawberry preserves over ball just before serving!. Serve with a butter cracker such as Ritz!.
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Spinach Roll-Ups
2 boxes frozen spinach, defrost and squeeze out the liquid
1 cup mayonnaise
1 cup sour cream
1 cup Baco Bits
? pkg Buttermilk Ranch Dressing
Flour tortillas
Mix together first 5 ingredients!. Spread on flour tortillas and roll up!. Wrap in wax paper!. Refrigerate overnight!. Slice and serve!.
______________________________
Shrimp Mold Spread
Mold into a pretty mold -- appropriate to the event (for Christmas, I used a Christmas tree, for a birthday, maybe use a bundt cake pan and put candles on top!.!.!.!.be creative)!. Serve with little pumpernickel or rye breads, French bread, or other such thing to spread it on!.
1 lb shrimp, cubed
1 (8 oz) block cream cheese
? can of tomato soup
1 envelope Knox gelatin
1 cup mayonnaise
1 cup celery, chopped small
3 tbsp onion, chopped small
Heat tomato soup and add Knox -- stir until dissolved!. Pour over cream cheese and mayo -- stir 'till smooth!. Add rest of ingredients and pour into mold (I LIGHTLY spray it with PAM or other type of release first)!. Refrigerate for 4 hours or overnight!. I made mine two days in advance Unmold (as if Jell-O mold) and serve as a spread!. Don't plan on any leftovers!. Even seafood haters LOVE this mold!
______________________________
Orange Glazed Cocktail Sausages
1 package Lit'l Smokies (50 links)
1 cup brown sugar
1 tablespoon flour
2 tablespoons mustard
1 tablespoon vinegar
1/4 cup orange juice concentrate (undiluted)
Combine ingredients and heat until warm in microwave!.
______________________________
Crab 'n Stuff
8-oz!. imitation or real crab meat
8-oz!. cream cheese
Seafood or cocktail sauce
Combine cream cheese and crab!. Shape in a ball!. Pour seafood sauce over crab ball!. Serve with wheat crackers!.
______________________________
Spirited Apricot Brie
? cup apricot jam
1 Tablespoon grated orange peel
1 Tablespoon brandy or orange juice
1 Tablespoon lemon juice
1/8 teaspoon ground cinnamon
1 piece brie cheese (about ? lbs!.)
Thin baguette slices or water crackers
Mix jam, orange peel, brandy, lemon juice, and cinnamon in a shallow microwave-safe serving dish just large enough to also hold the brie!.
Set brie in apricot sauce!. Return to microwave oven and cook, uncovered, until the cheese is hot and slightly melted, about 1 minute; check at 20-second intervals!.
Scoop cheese and apricot sauce onto the baguette slicesWww@FoodAQ@Com
Cola Chicken
1 family size package chicken wings
2 cup catsup
2 - 12oz!. can cola (pepsi, coke, etc!.)
2- packages McCormicks Buffalo wings seasoning
Put chicken in a non-stick pan!.
Mix together catsup and cola, seasoning…!.pour over chicken!.
Bring to a boil!.
Reduce heat…cover with lid!.!.and cook 45 minutes!.
(turning chicken a few times, while cooking!.!.!.to prevent from
sticking to pan)
Cook until the sauce becomes thick and adheres to the chicken!.
It turns into the most incredible BBQ sauce!. Yummmm!
I used the spices from a MILD (I don't care for "HOT") Buffalo
Wings packet!.!.!.(the kind you get to bake in the oven)!.!.!.!.!.I thought it
was really good!.!.!.!.!.(but you/I can't find a 'bad' way to fix chicken)!.
This recipe is doubled…!.!.for my husband and myself…I use ? the ingredients!.
You can double…the double…!.and more as you like!.
BBQ Ribs
Use the same method (Cola Chicken)…!.leave out McCormicks seasoning!.
Ribs & Chicken wings both good…!.!.and……‘s I m p l e’…!.!.to fix…!!
OLD SETTLER’S BEANS
INGREDIENTS:
1/2 lb!. ground beef1/2 lb!. bacon
1 chopped onion
Brown in skillet and drain excess grease!.
ADD:
16 oz!. can Red Kidney Beans (drained)
24 oz!. can Pork & Beans (drained)
1/2 cup white sugar
1/2 cup dark brown sugar
1/4 cup Catsup
2 TBLS!. Molasses
1/2 tsp!. dry mustard
Mix Thoroughly !
Cook in a crock pot until!.!.!.hot!.!.!.hot!.!.!.hot!
MARINATED VEGGIE SALAD
1 lb!. can French style green beans
1 lb!. can small peas
1 lb!. can white corn
1 - 4oz!. jar pimento (chopped)
1 cup shopped onion
1 cup chopped celery
1 cup chopped green pepper
1 cup sugar (I used artificial sweetener)
2/3 cup vinegar (I used red wine vinegar)
1/2 cup cooking oil
1 tsp!. salt
1 tsp!. pepper
1!.)Pour green beans, peas, corn & pimento in a colander to drain over a
large bowl!. Discard 1 1/2 cups of liquid!.
2!.)Put veggies in a large bowl and fold in onions, celery and green
peppers!.
3!.)Mix together thoroughly the remaining ingredients and toss with
veggies!.
4!.)Cover and let sit over night in refrigerator!. (The longer it marinates the better!.)
Kreamy Kool-Aid Pie
1-(6 g) package un sweetened Kool-Aid powdered drink mix
1-(14 oz!.)can sweetened condensed milk
1-(8 oz)container Cool Whip frozen whipped topping, thawed!.
1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
Cool Whip for top (optional)
1!. In a medium bowl mix Kool-Aid and condensed milk, thoroughly!.
2!. Fold in Cool Whip!.
4!. If desired, spread more Cool Whip on top!.
5!. Chill for a minimum of 4 hours!.
I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)…!.Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look!.)
OATMEAL PIE
INGREDIENTS:
2/3 cup uncooked oatmeal
2/3 cup light Karo syrup
2 eggs, beaten
2/3 cup sugar
1 teaspoon vanilla
? cup melted margarine, cooled
1 – 9” unbaked pie shell
DIRECTIONS:
Preheat oven to 350 degrees!.
Mix all ingredients in order given!.
Pour into pie shell!.
Bake 1 hour or until knife inserted in center comes out clean!.
(I used Karo Brown Sugar Syrup and topped pie with pecan halves!. I made 2 pies the same day!. The one that sat over night was the better of the 2…(my opinion)!.
Hershey’s Cocoa Cream Pie
(The best chocolate flavor I’ve found!)
? c!. Hershey’s cocoa
1 ? c!. sugar
1/3 c!. cornstarch
? tsp!. Salt
3 c!. milk
3 TBLS!. Butter or margarine
1 ? tsp vanilla
1 baked pie crust, cooled or a graham cracker crust
1!.) In medium saucepan, stir together until well-blended cocoa, sugar, cornstarch and salt!.
2!.) Gradually add milk to dry ingredients, stirring until smooth!.
3!.) Cook over medium heat stirring constantly until mixture boils!. Boil 1 minute, remove from heat!.
4!.) Remove from heat; stir in butter and vanilla!.
5!.) Pour into pie crust, cool!.
6!.) Top with meringue or cool whip!.
Banana Pudding
I usually double the recipe!.!.!.!.never any left-overs!.
Ingredients:
Bananas
Use instant Banana pudding or vanilla pudding fix by directions on box!.
Cool Whip!.!.!.add to pudding mix thoroughly!.
Vanilla wafers
Toasted coconut!.
Line serving dish with a layer of vanilla wafers (a row up the sides of dish, also!.)
Add a layer of sliced of bananas
Gently cover with a layer of 1/2 pudding mixture!.
Make a second layer of wafers, bananas & pudding!.
Found following recipe…!.not tried it yet!.
Passed it on to a lady who did!.
Family enjoyed, no complaints!.
Made in one large pan…not individual servings!.
SARA LEE TIRAMISU (E-Z)
Tiramisu –
Ingredients:
1 Sara lee pound cake (10 3/4oz!.)
16 oz Non-dairy whipped topping;
1/4 c Strong-brewed coffee
1/2 c Sweetened cocoa powder
Instructions:
Cut pound cake vertically into 10 equal-size slices!.
Drizzle coffee over each slice; set aside!.
In a large bowl, combine whipped topping and 1/4 cup cocoa, mixing until blended!.
Place 5 cake slices on a flat surface!.
Evenly spread a thick layer of whipped topping mixture over each slice!.
Top each with a second cake slice, sandwich-style!.
Transfer to individual dessert plates!.
Spread each cake "sandwich" with whipped topping mixture!.
Cut "sandwiches" diagonally in half!.
Sprinkle with remaining cocoa; serve immediately!.
7-LAYER DIP
INGREDIENTS:
2 cans refried beans
1 small container salsa
1 bag shredded lettuce
24oz!. container sour cream
1 bunch of green onions, chopped
1 small canned sliced black olives
1 package shredded cheese
DIRECTIONS:
1!.) In a 9 x 13 pan, spread refried beans!.
2!.) Cover with salsa!.
3!.) Spread lettuce over salsa!.
4!.) Cover lettuce with sour cream (put heaping spoonfuls randomly on top of lettuce & carefully spread)!.
5!.) Sprinkle cheese on top of lettuce!.
6!.) Sprinkle onions over cheese
7!.) Top off with olives!.
Hint:
Add some Tabasco to refried beans, mix thoroughly!.
Sprinkle 1/2 cup real bacon bits on top!.
CHICKEN FAJITA DIP
MIX TOGETHER THOROUGHLY:
1 (10 3/4oz!.) can Cream of Chicken Soup
1/2 cup sour cream
3/4 cup salsa
2 cups colby/jack shredded cheese
Hint:
Can be served cold or warm!.
Can be doubled, tripled!.!.!.!.etc!.
Excellent for a large crowd
Find more quick – simple – E-Z – few ingredient…!.recipes…at E-Z Cookin’ group:
http://groups!.yahoo!.com/group/e-zcookin/
Lots of interesting ‘stuff’ in files & links…come join & check it out!.
Pat in Indiana…!.
pmsbar2@att!.netWww@FoodAQ@Com
1 family size package chicken wings
2 cup catsup
2 - 12oz!. can cola (pepsi, coke, etc!.)
2- packages McCormicks Buffalo wings seasoning
Put chicken in a non-stick pan!.
Mix together catsup and cola, seasoning…!.pour over chicken!.
Bring to a boil!.
Reduce heat…cover with lid!.!.and cook 45 minutes!.
(turning chicken a few times, while cooking!.!.!.to prevent from
sticking to pan)
Cook until the sauce becomes thick and adheres to the chicken!.
It turns into the most incredible BBQ sauce!. Yummmm!
I used the spices from a MILD (I don't care for "HOT") Buffalo
Wings packet!.!.!.(the kind you get to bake in the oven)!.!.!.!.!.I thought it
was really good!.!.!.!.!.(but you/I can't find a 'bad' way to fix chicken)!.
This recipe is doubled…!.!.for my husband and myself…I use ? the ingredients!.
You can double…the double…!.and more as you like!.
BBQ Ribs
Use the same method (Cola Chicken)…!.leave out McCormicks seasoning!.
Ribs & Chicken wings both good…!.!.and……‘s I m p l e’…!.!.to fix…!!
OLD SETTLER’S BEANS
INGREDIENTS:
1/2 lb!. ground beef1/2 lb!. bacon
1 chopped onion
Brown in skillet and drain excess grease!.
ADD:
16 oz!. can Red Kidney Beans (drained)
24 oz!. can Pork & Beans (drained)
1/2 cup white sugar
1/2 cup dark brown sugar
1/4 cup Catsup
2 TBLS!. Molasses
1/2 tsp!. dry mustard
Mix Thoroughly !
Cook in a crock pot until!.!.!.hot!.!.!.hot!.!.!.hot!
MARINATED VEGGIE SALAD
1 lb!. can French style green beans
1 lb!. can small peas
1 lb!. can white corn
1 - 4oz!. jar pimento (chopped)
1 cup shopped onion
1 cup chopped celery
1 cup chopped green pepper
1 cup sugar (I used artificial sweetener)
2/3 cup vinegar (I used red wine vinegar)
1/2 cup cooking oil
1 tsp!. salt
1 tsp!. pepper
1!.)Pour green beans, peas, corn & pimento in a colander to drain over a
large bowl!. Discard 1 1/2 cups of liquid!.
2!.)Put veggies in a large bowl and fold in onions, celery and green
peppers!.
3!.)Mix together thoroughly the remaining ingredients and toss with
veggies!.
4!.)Cover and let sit over night in refrigerator!. (The longer it marinates the better!.)
Kreamy Kool-Aid Pie
1-(6 g) package un sweetened Kool-Aid powdered drink mix
1-(14 oz!.)can sweetened condensed milk
1-(8 oz)container Cool Whip frozen whipped topping, thawed!.
1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
Cool Whip for top (optional)
1!. In a medium bowl mix Kool-Aid and condensed milk, thoroughly!.
2!. Fold in Cool Whip!.
4!. If desired, spread more Cool Whip on top!.
5!. Chill for a minimum of 4 hours!.
I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)…!.Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look!.)
OATMEAL PIE
INGREDIENTS:
2/3 cup uncooked oatmeal
2/3 cup light Karo syrup
2 eggs, beaten
2/3 cup sugar
1 teaspoon vanilla
? cup melted margarine, cooled
1 – 9” unbaked pie shell
DIRECTIONS:
Preheat oven to 350 degrees!.
Mix all ingredients in order given!.
Pour into pie shell!.
Bake 1 hour or until knife inserted in center comes out clean!.
(I used Karo Brown Sugar Syrup and topped pie with pecan halves!. I made 2 pies the same day!. The one that sat over night was the better of the 2…(my opinion)!.
Hershey’s Cocoa Cream Pie
(The best chocolate flavor I’ve found!)
? c!. Hershey’s cocoa
1 ? c!. sugar
1/3 c!. cornstarch
? tsp!. Salt
3 c!. milk
3 TBLS!. Butter or margarine
1 ? tsp vanilla
1 baked pie crust, cooled or a graham cracker crust
1!.) In medium saucepan, stir together until well-blended cocoa, sugar, cornstarch and salt!.
2!.) Gradually add milk to dry ingredients, stirring until smooth!.
3!.) Cook over medium heat stirring constantly until mixture boils!. Boil 1 minute, remove from heat!.
4!.) Remove from heat; stir in butter and vanilla!.
5!.) Pour into pie crust, cool!.
6!.) Top with meringue or cool whip!.
Banana Pudding
I usually double the recipe!.!.!.!.never any left-overs!.
Ingredients:
Bananas
Use instant Banana pudding or vanilla pudding fix by directions on box!.
Cool Whip!.!.!.add to pudding mix thoroughly!.
Vanilla wafers
Toasted coconut!.
Line serving dish with a layer of vanilla wafers (a row up the sides of dish, also!.)
Add a layer of sliced of bananas
Gently cover with a layer of 1/2 pudding mixture!.
Make a second layer of wafers, bananas & pudding!.
Found following recipe…!.not tried it yet!.
Passed it on to a lady who did!.
Family enjoyed, no complaints!.
Made in one large pan…not individual servings!.
SARA LEE TIRAMISU (E-Z)
Tiramisu –
Ingredients:
1 Sara lee pound cake (10 3/4oz!.)
16 oz Non-dairy whipped topping;
1/4 c Strong-brewed coffee
1/2 c Sweetened cocoa powder
Instructions:
Cut pound cake vertically into 10 equal-size slices!.
Drizzle coffee over each slice; set aside!.
In a large bowl, combine whipped topping and 1/4 cup cocoa, mixing until blended!.
Place 5 cake slices on a flat surface!.
Evenly spread a thick layer of whipped topping mixture over each slice!.
Top each with a second cake slice, sandwich-style!.
Transfer to individual dessert plates!.
Spread each cake "sandwich" with whipped topping mixture!.
Cut "sandwiches" diagonally in half!.
Sprinkle with remaining cocoa; serve immediately!.
7-LAYER DIP
INGREDIENTS:
2 cans refried beans
1 small container salsa
1 bag shredded lettuce
24oz!. container sour cream
1 bunch of green onions, chopped
1 small canned sliced black olives
1 package shredded cheese
DIRECTIONS:
1!.) In a 9 x 13 pan, spread refried beans!.
2!.) Cover with salsa!.
3!.) Spread lettuce over salsa!.
4!.) Cover lettuce with sour cream (put heaping spoonfuls randomly on top of lettuce & carefully spread)!.
5!.) Sprinkle cheese on top of lettuce!.
6!.) Sprinkle onions over cheese
7!.) Top off with olives!.
Hint:
Add some Tabasco to refried beans, mix thoroughly!.
Sprinkle 1/2 cup real bacon bits on top!.
CHICKEN FAJITA DIP
MIX TOGETHER THOROUGHLY:
1 (10 3/4oz!.) can Cream of Chicken Soup
1/2 cup sour cream
3/4 cup salsa
2 cups colby/jack shredded cheese
Hint:
Can be served cold or warm!.
Can be doubled, tripled!.!.!.!.etc!.
Excellent for a large crowd
Find more quick – simple – E-Z – few ingredient…!.recipes…at E-Z Cookin’ group:
http://groups!.yahoo!.com/group/e-zcookin/
Lots of interesting ‘stuff’ in files & links…come join & check it out!.
Pat in Indiana…!.
pmsbar2@att!.netWww@FoodAQ@Com
Black Beans and Corn Salad
2 cans black beans, drained and rinsed
1 can whole kernel corn, drained
1 can tomato bits
1/4 tsp!. garlic powder
1/4 tsp!. chili powder or cumin
2 Tbsp!. sweet pickle relish (optional)
1/8 tsp!. cayenne or red pepper
1/2 cup onion, chopped
1!. Drain and rinse black beans along with corn!.
2!. Combine black beans, corn, tomato bits, and relish in a large bowl!.
3!. Add garlic powder, cayenne pepper, cumin and onion flakes!.
4!. Stir all ingredients until well mixed!.
5!. Cover and refrigerate or serve immediately!.
Western Style Baked Beans
8 slices of bacon, cooked and crumbled
2 onions, halved and thinly sliced
? cup brown sugar, firmly packed
? tsp!. garlic powder
1 tsp!. dry mustard
1 tsp!. salt
1 cup cider vinegar
2 cans red beans, drained and rinsed
2 cans light red kidney beans, drained and rinsed
2 cans pork and beans, undrained
Cooking spray
1!. Preheat oven to 350 degrees!.
2!. Place onions, vinegar, mustard, brown sugar and salt in a skillet!.
3!. Cover and cook over low heat for about 20 minutes or until are tender; stirring occasionally!.
4!. Meanwhile, place beans in a 4 quart baking dish lightly coated with cooking spray!.
5!. Add onion mixture to beans and stir in crumbled bacon
6!. Stir to mix well and cover!.
7!. Bake for 30 minutes
8!. Stir and return to oven, uncovered, for an additional 30 minutes!.
Makes 12 servings
Pineapple Delight
1 box graham crackers, crushed
1 large pkg!. coconut instant pudding
1 can crushed pineapple, drained
1 large container of frozen whipped topping, thawed
2 Tbsp!. shredded coconut
6 Maraschino cherries, halved
1!. Prepare pudding according to package directions; set aside!.
2!. Crush graham crackers in a blender or place in a plastic bag
using a rolling pin!.
3!. Fill the bottom of a large bowl with half of the graham cracker crumbs!.
4!. Cover crumbs with half of prepared pudding!.
5!. Distribute half of the drained crushed pineapple over pudding!.
6!. Spread half of the whipped topping over crushed pineapple!.
7!. Repeat layers with remaining ingredients!.
8!. Sprinkle shredded coconut over top layer of whipped topping!.
9!. Decorate with Maraschino cherry halves!.
Tropical Green Tea Smoothie
2 oranges, peeled and separated into quarters
2 bananas, peeled
2 cups seedless grapes
1 cup prepared green tea
1 tsp!. honey
12 ice cubes
1!. Combine oranges, bananas, and grapes in a blender or food processor!.
2!. Blend on high until smooth!.
3!. Add green tea, honey and ice!.
4!. Blend on medium/high until ice is crushed!.
5!. Pour into glasses and serve immediately!.
Green Bean & Corn Medley
2 Tbsp!. butter or margarine
1 onion, quartered and sliced thin
? cup green pepper, chopped
1 can sliced mushrooms, drained
1 can French style green beans, drained
1 can whole kernel corn, drained
Salt and pepper to taste
1!. Melt butter in a large skillet over medium heat!.
2!. Sauté onions, mushrooms and green pepper until tender
but not brown; stirring occasionally!.
3!. Add green beans, corn along with salt and black pepper
to taste; stirring to combine
4!. Cover, reduce heat, and simmer until beans and corn are
thoroughly heated!.Www@FoodAQ@Com
2 cans black beans, drained and rinsed
1 can whole kernel corn, drained
1 can tomato bits
1/4 tsp!. garlic powder
1/4 tsp!. chili powder or cumin
2 Tbsp!. sweet pickle relish (optional)
1/8 tsp!. cayenne or red pepper
1/2 cup onion, chopped
1!. Drain and rinse black beans along with corn!.
2!. Combine black beans, corn, tomato bits, and relish in a large bowl!.
3!. Add garlic powder, cayenne pepper, cumin and onion flakes!.
4!. Stir all ingredients until well mixed!.
5!. Cover and refrigerate or serve immediately!.
Western Style Baked Beans
8 slices of bacon, cooked and crumbled
2 onions, halved and thinly sliced
? cup brown sugar, firmly packed
? tsp!. garlic powder
1 tsp!. dry mustard
1 tsp!. salt
1 cup cider vinegar
2 cans red beans, drained and rinsed
2 cans light red kidney beans, drained and rinsed
2 cans pork and beans, undrained
Cooking spray
1!. Preheat oven to 350 degrees!.
2!. Place onions, vinegar, mustard, brown sugar and salt in a skillet!.
3!. Cover and cook over low heat for about 20 minutes or until are tender; stirring occasionally!.
4!. Meanwhile, place beans in a 4 quart baking dish lightly coated with cooking spray!.
5!. Add onion mixture to beans and stir in crumbled bacon
6!. Stir to mix well and cover!.
7!. Bake for 30 minutes
8!. Stir and return to oven, uncovered, for an additional 30 minutes!.
Makes 12 servings
Pineapple Delight
1 box graham crackers, crushed
1 large pkg!. coconut instant pudding
1 can crushed pineapple, drained
1 large container of frozen whipped topping, thawed
2 Tbsp!. shredded coconut
6 Maraschino cherries, halved
1!. Prepare pudding according to package directions; set aside!.
2!. Crush graham crackers in a blender or place in a plastic bag
using a rolling pin!.
3!. Fill the bottom of a large bowl with half of the graham cracker crumbs!.
4!. Cover crumbs with half of prepared pudding!.
5!. Distribute half of the drained crushed pineapple over pudding!.
6!. Spread half of the whipped topping over crushed pineapple!.
7!. Repeat layers with remaining ingredients!.
8!. Sprinkle shredded coconut over top layer of whipped topping!.
9!. Decorate with Maraschino cherry halves!.
Tropical Green Tea Smoothie
2 oranges, peeled and separated into quarters
2 bananas, peeled
2 cups seedless grapes
1 cup prepared green tea
1 tsp!. honey
12 ice cubes
1!. Combine oranges, bananas, and grapes in a blender or food processor!.
2!. Blend on high until smooth!.
3!. Add green tea, honey and ice!.
4!. Blend on medium/high until ice is crushed!.
5!. Pour into glasses and serve immediately!.
Green Bean & Corn Medley
2 Tbsp!. butter or margarine
1 onion, quartered and sliced thin
? cup green pepper, chopped
1 can sliced mushrooms, drained
1 can French style green beans, drained
1 can whole kernel corn, drained
Salt and pepper to taste
1!. Melt butter in a large skillet over medium heat!.
2!. Sauté onions, mushrooms and green pepper until tender
but not brown; stirring occasionally!.
3!. Add green beans, corn along with salt and black pepper
to taste; stirring to combine
4!. Cover, reduce heat, and simmer until beans and corn are
thoroughly heated!.Www@FoodAQ@Com