ratings.)
Traditional Greek Salad * (6 ratings.)
This is the way my Papa (Grampa) from Greece would make a salad and would occasionally toss in a few pitted Kalamata olives, too ;-)
Toss first six ingredients in a large bowl. Lightly coat with olive oil and toss again. Splash with vinegar to your personal taste and toss again.
Can serve immediately or, to allow flavors to blend, cover and refrigerate for two hours or even a day.
By Deeli from Richland, WA
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Roasted Garbanzo Beans (5 or less ratings.)
A simple, easy snack. Choices for your favorite powdered spice can range anywhere from cumin, cayenne, onion, garlic to cinnamon. Be creative!
Preheat oven to 400 degrees F. Very lightly season garbanzo beans with salt and pepper.
Shake together flour, 1/2 teaspoon salt, 1/4 teaspoon pepper and powdered spice in a large plastic storage bag. Add garbanzo beans and toss to coat.
Remove garbanzo beans from flour mixture, gently dust off excess flour and single layer on a baking sheet. Lightly drizzle with extra virgin olive oil.
Bake for about 25 to 35 minutes until golden brown, shaking the baking sheet once or twice to roll the beans around.
Do not over bake!
By Deeli from Richland, WA
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Parmesan Tilapia with Tomato Basil Sauce (5 or less ratings.)
I use Tilapia because it's less expensive than Sole or Snapper but cooking any of these with this recipe is yummy. Serve with a butter lettuce, coated with a light vinaigrette, salad and rice on the side :-)
Heat 1 tablespoon of the olive oil in a small skillet over medium heat. Add garlic and cook 1 minute. Add cherry tomatoes and cook for 2 minutes. Reduce heat to medium low and add cream. Let simmer for 15 minutes. Meanwhile, mix Parmesan, tempura batter mix and garlic powder in a medium bowl. Beat the egg in another bowl and place flour in a third bowl.
Dredge the tilapia fillets in the flour. Shake off excess. Dip in egg. Press into Parmesan, tempura, garlic powder mixture.
When the skillet sauce is almost done, heat 2 tablespoons of olive oil in a large skillet and cook fillets 3 to 4 minutes per side. Fish will be golden brown and will flake easily when done.
Stir the basil into the skillet sauce, place fish on serving plates, spoon sauce over the top and serve.
By Deeli from Richland, WA
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Pot Stickers (5 or less ratings.)
This recipe makes about 4 dozen. These dumplings are a yummy treat and worth the effort. If you're like me and don't really need 4 dozen at a time just go ahead and cook them up because they freeze quite nicely :-)
Mix pork, cabbage, onions, egg and 2 tablespoons of the dressing and 2 tablespoons of the soy sauce. Spoon the mixture evenly on to won ton wrappers.
Moisten edge of each wrapper with water; fold in half to form a triangle, pressing edges together to seal. Heat 2 teaspoons of the oil in large skillet on medium-high heat.
Cook dumplings for 1 to 1-1/2 minutes or until bottoms are golden brown. (You will be cooking them in five batches) Gradually add 1/4 cup of the water and cover.
Reduce heat to medium-low and cook 2 to 2-1/2 minutes (water will evaporate).
Remove dumplings to serving plate; wipe skillet dry. Repeat with remaining dumplings.
Dipping Sauce:
Combine the remaining 2 tablespoons dressing, remaining 2 tablespoons soy sauce, and remaining 1 tablespoon water. Serve as a dipping sauce with the dumplings.
Source: I've loved pot stickers forever and just recently found this recipe for them that I like, but can't remember now where I found it :-(
By Deeli from Richland, WA
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Deeli's Mac and Cheese (5 or less ratings.)
Simply had to spice up this traditionally boring recipe a little bit and I also love it baked with the bread crumb topping rather than serving directly out of the saucepan ;-)
Preheat oven to 350 degrees F. Cook macaroni according to package directions. Drain. Meanwhile, melt 1/4 cup butter in a 3 to 4 quart saucepan, stir in flour and cook over medium heat until smooth (about 1 minute). Add half & half, Dijon mustard and salt. Continue cooking, stirring occasionally, until sauce is thickened (about 3 to 4 minutes).
Stir in cooked macaroni, cheese and jalapeno and then spoon into an 8 x 8 baking dish. Mix breadcrumbs and remaining melted butter in a small bowl and sprinkle over macaroni and cheese. Bake for 20 to 25 minutes or until heated through and golden brown.
By Deeli from Richland, WA
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Deeli's Honey Mustard Pork Tenderloins (5 or less ratings.)
You can use fine dried bread crumbs in place of the tempura batter in a pinch ;-)
Slice tenderloin in to 8 pieces.
Combine the honey, mustard, one tablespoon of the olive oil, lemon juice, salt and pepper in a large bowl or a resealable food storage bag. Add the tenderloins and turn to coat. Allow to marinate 30 minutes (covered if in a bowl).
Remove the pork from the marinade and dip both sides in to the tempura batter mix to coat.
Heat the remaining oil in a large skillet over medium-high heat. Add pork and cook for about 3 minutes on each side.
Garnish with lemon wedges.
By Deeli from Richland, WA
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Cake Balls (5 or less ratings.)
This is a delicious recipe you can use with leftover cake scraps if you're a baker. Or just whip it up as a dessert anytime. Very simple!
Bake cake as directed on box. Crumble cake into a mixing bowl when it comes out of the oven. Add the container of icing and mix well. Make into balls about the size of a walnut or however big you want them. Roll in nuts or powdered sugar.
You can also add various goodies into the mix before you form the balls, such as, raisins, crasins, nuts, coconut, dried or candied fruits, chocolate chips, candies. There are many, many possibilities with this recipe! It is very versatile.
The combination of cake mixes and icings are endless and so are the garnishes that you can choose to roll the balls in. Chill when rolled in garnish of choice.
You can also use cake scraps to make this recipe if you are a baker, like myself and use any icing you may already have on hand. You can make these as elegant or as simple as you want. Makes a great dessert to take to any gathering and they don't last long at all!
Source: I believe I found this recipe at www.cakecentral.com
By Michelle L. from Lanett, AL
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Broccoli Chicken Salad (5 or less ratings.)
Excellent way to use up leftover chicken and other ingredients we often have in the kitchen. Last night I wanted to use up broccoli stems and had some cubed canned chicken a neighbor gave me and I actually liked using the stems more than the florets ;-) I sliced the stems in a food processor.
Combine the first five ingredients in a bowl.
Combine the mayonnaise, sugar and vinegar in a small bowl and add to chicken mixture. Toss well, cover and refrigerate until serving.
By Deeli from Richland, WA
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Fruit Cobbler (5 or less ratings.)
This quick and easy recipe was given to me by my daughter and I use it often.
Heat oven to 350 degrees F.
Mix flour, sugar and milk together with a mixer or a whisk. Pour into a round 1-1/2 quart casserole dish. Pour the entire can of pie filling in the center. Do not stir.
Bake uncovered for 50 minutes.
| Servings: | 5 or 6 |
| Time: | 5 Minutes Preparation Time 50 Minutes Cooking Time |
Source: My sweet daughter made this for me after I had surgery.
By irisbird from Lillington, NC
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Eggless Carrot Cupcakes (5 or less ratings.)
It's moist and suitable for all and can be frozen.
Preheat oven to 355 degrees F (180 degrees C). Grease and line muffin tray.
Sift dry ingredients in large basin to incorporate air. Add the sugar and mix. Combine the oil, syrup and cream together and beat for few seconds. Pour the oil mixture to the dry ingredients and mix till all blends well. Add the carrots and raisins and almonds and mix into a batter. Use a little milk if the batter is too thick.
Spoon into muffin tray and bake. Takes 30-35 minutes.
When done, use a wooden skewer to test. If you use a metal skewer for eggless cakes, the cake sinks and becomes doughy.
| Servings: | 12 |
| Time: | 15 Minutes Preparation Time 30 Minutes Cooking Time |
Source: From a friend
By Dorty from SA
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Creamy Mexican Stew (5 or less ratings.)
This stew is a creamy, stick-to-your-ribs dish that gives you lots of great Mexican flavor! It's wonderful comfort food as the weather gets chilly.
Cook chicken thighs in skillet until done; let cool and then shred with a fork.
Cut chorizo into 1/2 inch slices, and then cut crosswise into smaller pieces.
Saute chorizo in a skillet until cooked through, then combine with shredded chicken in 6-quart Dutch oven.
Saute diced potatoes in skillet until cooked most of the way through, then add to the meat.
Mix in the cans of crushed and diced tomatoes, green chilies, corn, lime juice and stir over medium heat.
Add spices and cream, and stir; cover and simmer on low for an hour, stirring occasionally so nothing sticks to the bottom.
If it needs more liquid, you can add more cream or even some chicken stock.
*Serve topped with shredded sharp cheddar cheese and chopped fresh cilantro. Enjoy!
| Servings: | 20 |
| Time: | 30 Minutes Preparation Time 1 Hours Cooking Time |
Source: Myself. I created this stew. :)
By Brittany L. from Chicago, IL
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Grits and Greens Casserole (5 or less ratings.)
This recipe is cheap and different! It is tasty for breakfast, or as side dish for any other meal. It freezes nicely and carries well to get togethers. I changed it up from much richer, more expensive versions that called for heavy whipping cream.
In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching.
When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat.
Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste.
Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top.
This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes.
| Servings: | 8 |
| Time: | 20 Minutes Preparation Time 22-27 Minutes Cooking Time |
Source: Bought one at a bake sale, then searched for it on the web. Found several, but adjusted the recipe to make it cheaper!
By Shawna from Paris
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Cranberry Cake (5 or less ratings.)
This is such a festive cake for either Thanksgiving or Christmas and so moist. My son who does not care much for cranberries, likes this cake.
In a mixing bowl, beat the eggs with sugar until slightly thickened and light in color, about 5 minutes. Add butter and extract; beat 2 minutes. Stir in flour just until combined. Stir in cranberries and pecans. Spread in a greased 13x9x2 baking pan. Bake at 350 degrees F. for 45 to 50 minutes or until a wooden pick inserted near the center comes out clean. Serve with whipped cream if desired
| Servings: | 16-20 |
| Time: | 15 Minutes Preparation Time 45-50 Minutes Cooking Time |
Source: Taste of Home cookbook
By Laniegirl
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Fruit and Coconut Bars (5 or less ratings.)
A morning snack with fiber and tasty.
Preheat oven to 355 degrees F (180 C.) Grease and line a baking tray.
Combine oats, sultanas, raisins,wholewheat flour, baking powder, sugar and coconut. Melt butter in microwave for 2 minutes. Add to dry ingredients and mix well
Press into baking tray and bake for 25-30 minutes or till light brown. Remove and cool.
Melt chocolate and spread over the top of the bars. Cut into bars and serve.
| Servings: | 6 |
| Time: | 20 Minutes Preparation Time 25-30 Minutes Cooking Time |
Source: friend
By Dorty from SA
Editor's Note: Here is a Wikipedia entry on cooking weights and measures, with some conversion charts that may be helpful. There are also several other conversion websites online:
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Deeli's Chicken Liver Pate (5 or less ratings.)
Okay, this is time consuming for an appetizer but it's so tasty and worth the effort! I love eating it on sesame flavored melba toast and celery, too! :-)
Soak chicken livers in the brandy for 3 to 4 hours in a cool place but not the refrigerator. Drain the livers over a bowl and reserve the liquid.
Saute the shallots in 1 of the butter until wilted. Add the chicken livers, sage, salt and pepper. Saute livers until they are no longer pink inside, about 5 minutes.
Transfer the mixture in to the bowl of a food processor and add remaining butter. Process until mixture is thoroughly combined and smooth. Add the reserved brandy liquid and process for 30 seconds.
Transfer to a covered bowl and refrigerate for about 24 hours before serving. Will keep well for about 3 to 4 days in the refrigerator, but serve at room temperature.
Source: Have been making this for a couple of decades because I didn't want to pay the exorbitant prices for this yummy item at a restaurant anymore, so don't remember where I found the recipe.
By Deeli from Richland, WA
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Crockpot Pumpkin Butter (5 or less ratings.)
This is my own recipe. I didn't want to make one using refined sugar and this came out so yummy and creamy. If you are making this for diabetics, replace the maple syrup with more agave nectar.
Refrigerate overnight then add vanilla (just make sure butter is cool before adding the vanilla). Blend with a hand blender to make it smoother. Place in canning jars and freeze. This is good for one year in the freezer, and about 3 weeks in the fridge.
Source: recipe from my blog: thefrugalvegan.wordpress.com
By freya1970 from Halifax, NS
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Best Toffee Cookies (5 or less ratings.)
Easy great cookie!
Stir all together (will be thick). Form into balls about the size of a walnut. Flatten into small rounds. Place on ungreased cookie sheet. Bake 350 degrees F. for 8-10 minutes.
Yummy. Crisp the first day, chewy the second! (If they last that long!)
| Servings: | 8 |
| Time: | 5 Minutes Preparation Time 8-10 Minutes Cooking Time |
Source: an old friend!
By ssfelts
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Crunchy Chicken (5 or less ratings.)
Has a crispy coating, like fried chicken, but is very moist inside and the seasoning is delicious!
Crush the rice crispies in their own cereal bag (no need to use a new one!). To the bag, add the following: black pepper, garlic powder, dill weed and Old Bay seasoning. Shake bag a couple of times to combine ingredients. Then, heat about a half an inch of olive oil on the stove (in skillet) for about a minute or so.
Dip each chicken breast, one by one, into egg; turning to coat both sides. Then, put the breasts (one by one) into the rice crispy bag. Gently shake bag so coating completely covers the breast. When it is coated, remove from bag and gently place into skillet. Do the same with the 2nd chicken breast. Cook on med. to med./high for about 5-7 minutes on each side, or until cooked through.
Serves 2
Source: Leftover Rice Krispies and our own, personal spice/seasoning tastes
By Heather S. from Parkersburg, WV
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Chicken Breyani with Pineapple (5 or less ratings.)
Spicy breyani and the pineapple gives a lovely taste.
Boil rice with saffron, dhall and lentils separately and drain and set aside. Marinate chicken with ginger and garlic paste, chill powder, tomato and yogurt for 1/2 an hour. Heat oil and fry the potatoes and remove. Fry carrots and remove. Fry onions and remove.
Heat oil and ghee and stir in the chicken and cook till the oil separates. Use a large pot and layer the rice, lentils, gram dhall, carrot, potatoes and chicken and pineapple.
Fry the extra spices till lightly brown and sprinkle on the rice mixture. Dot with butter. Cover and cook on low heat or in the oven at 355 degrees F. (180 degrees C) in the oven. Add a little water if you need the rice to cook to your satisfaction.
Garnish with fried onion, coriander and curry leaves when done.
| Servings: | 6 or 7 |
| Time: | 30-35 Minutes Preparation Time 60 Minutes Cooking Time |
Source: Homemade
By Dorty from SA
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Cream of Broccoli and Avocado Soup (5 or less ratings.)
Never tasted avocado in a soup before but it is delicious.
Melt the butter in a large saucepan and saute the onions and celery. Add the potatoes, broccoli florets, avocados, chicken broth and coriander. Season with salt and pepper and simmer for 20 minutes over low heat.
Using either a food processor or an electric mixer, puree the mixture, then return it to the saucepan. Heat lightly and stir in the cream.
To give it an added touch, add smoked salmon and pine nuts. You can serve it cold also like vichyssoise.
| Servings: | 4 to 6 |
| Time: | 15 Minutes Preparation Time 30 Minutes Cooking Time |
Source: The Classic cooking book
By Raymonde from North Bay, Ontario
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Soya Mince And Potato Casserole (5 or less ratings.)
A dish that yummy and good for vegetarians.
Heat oil and fry onion and ginger and garlic. Add your spices and herbs. Add tomato, salt and soya mince, peas and cook for 10 minutes. Layer potatoes and cream and mince and cream and potato on top. Bake for 30-40 minutes
Remove and sprinkle cheese over and bake till cheese melt. Sprinkle spring onions and herbs. Serve with salad.
| Servings: | 4-5 |
| Time: | 15-20 Minutes Preparation Time +-40 Minutes Cooking Time |
Source: Home made recipe
By Dorty from SA
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Banana Fluff (5 or less ratings.)
Combines banana pudding, vanilla wafers and whipped cream into a wonderful tasty textural delight! Easy to make and very satisfying.
Break up or slightly crush about 2 cups of vanilla wafers Place the crushed wafers into an appropriate dish or container. (In the picture, I split it into two containers).
Mix the pudding according to directions: I use the size that requires 3 cups of milk. Pour the pudding over the wafers.
Slice a banana into 1/4 inch slices, letting them fall over the pudding. Add a layer of whipped cream (Pre-mixed or aerosol can is fine). Repeat above steps and make another layer.
Top off with whole wafers placed onto the top of the last layer of whipped cream. Refrigerate, covered, for several hours or overnight.
Be ready to make some more: people love it!
| Servings: | 8 |
| Time: | 20 Minutes Preparation Time 0 Minutes Cooking Time |
Source: My mother's recipe.
By Creativeman from Chatsworth, CA
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Easy Ground Beef Hash (5 or less ratings.)
Quick and easy to prepare, low cost, tastes great!
Peel and chop potatoes, cover with water, bring to a boil and cook for approximately 15 to 20 minutes until almost tender. Drain well.
Place the oil in a large skillet over medium high heat, and add chopped onion, grated carrots and stir fry for 3 to 4 minutes. Add ground beef, stirring until no longer pink.
Add salt, pepper, garlic powder and flour. Blend well and cook 3 minutes longer.
Add the French onion soup undiluted from the can, into beef mixture, blending well.
Reduce heat to low and cook for 10 to 15 minutes stirring occasionally. Add the drained potatoes and peas if desired. Blend well, cover and cook on low heat for 10 minutes longer.
| Servings: | 4 to 6 |
| Time: | 15 Minutes Preparation Time 25 to 30 Minutes Cooking Time |
By Nancy from Cross Lanes, WV
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Sweet Corn Bites (5 or less ratings.)
Delicious as a starter or teatime snack, good for vegetarians.
For some spice add chopped green chili, pepper, cilantro or spring onion.
Sift the dry ingredients together and add the herbs. Mix the milk and butter.
If you using frozen corn, pulse a few times in a food processor.
Mix all the ingredients together until a smooth batter is formed. You can use one cup of cake flour if you don't have wholewheat flour.
Heat oil in a pan and when hot. Drop table spoonfuls of batter in oil and fry for 4 minutes on each side, until light brown or cooked. Drain on paper towel.
Serve with chutney or sauce or tea.
| Servings: | 4 |
| Time: | +-20 Minutes Preparation Time +-8 Minutes Cooking Time |
Source: homemade
By Dorty from SA
Editor's Note: Here is a Wikipedia entry on cooking weights and measures, with some conversion charts that may be helpful. There are also several other conversion websites online:
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Crab Meat Quiche Lorraine (5 or less ratings.)
This quick and easy recipe looks gorgeous, tastes wonderfully creamy and rich. Great for a buffet, lunch or family dinner.
Prepare pastry shell for baking in a 10 inch quiche dish or pie plate
Line the shell with the cheese, then the crab meat. Sprinkle the sliced green onions over all.
Combine the cream, eggs, flour, salt, and peppers. Blend well. Add the nutmeg and the melted butter and sherry if desired, stirring to blend.
Mix well. Gently pour the mixture over the cheese, crab meat and onion in the shell.
Bake at 375 degrees F for 40 minutes or until golden. Let stand at least 20 minutes before cutting.
| Servings: | 4 to 8 |
| Time: | 15 Minutes Preparation Time 40 Minutes Cooking Time |
By Nancy from Cross Lanes, WV
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