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This contest had 9 contenders. You can view the winning posts below.
Started: July 16, 2012
Ended: July 22, 2012
Voting Ended: July 29, 2012
Contest Entries: 9
Winners: Chocolate Meringue Pie.
By Teresa S. from Greensburg, KY
Preheat oven to 350 degrees F.
Sauté onion, celery, and garlic in the olive oil in a large skillet over medium heat until onion and celery are tender. Add the ground pork and continue sautéing until pork is no longer pink and remove from heat.
Stir in rice and then cheese. Fill bell peppers with mixture. Place peppers in a baking dish bottom side down. Cover with the pepper tops that were set aside.
Bake until peppers are tender and filling is heated through, about 25 to 35 minutes.
By Deeli from Richland, WA
Cook your pasta per box instructions. Add peas a minute before pasta is done.
While cooking your pasta melt 1 Tbsp. of butter in frying pan over medium heat, add onion and cook about 4 minutes, add your cheese and ham stirring occasionally until it's all heated about 3 minutes more. Reduce heat to low to keep warm.
Drain pasta and peas. Save one cup of pasta water.
Add pasta and peas to sauce, along with lemon juice, 1/2 tsp. salt and black pepper. Toss to combine. Add some of pasta water if needed to make a light creamy sauce.
By coville123 from Brockville, Ontario
Preheat oven to 350 degrees F.
Grease your cake pan (or two if you're making a layered cake).
Mix package of cake mix, 1 cup Greek yogurt and 1 cup water. Beat until smooth. Divide into two batches.
Add black food coloring to one batch and stir until color is solid. Pour a tiny bit of one color batter in your pan, then the other in the center. Keep alternating until you have both colors back and forth until you've filled the pan.
Bake as directed on the box.
By attosa from Los Angeles, CA
Place the rice in a sieve and rinse under cold water until the water runs clear.
Place the rice in a bowl and cover with water and let soak for at least 4 hours and up to 12 hours.
Drain the rice and place in a covered steamer over medium low heat for 50 minutes or until rice is cooked.
Transfer the rice to a large bowl and fluff it with a fork.
In a medium bowl, combine the coconut milk, sugar, and salt.
Stir until the sugar dissolves.
Add and mix in the still warm cooked rice and let sit for 30 minutes.
Cut each piece of mango into lengthwise slices.
Mound the rice in the center of each dessert plate and arrange the slices of mango around it.
Pour the coconut rum over the rice and serve.
Source: Our once a week newspaper, The Acorn.
By Great Granny Vi from Moorpark, CA
Time to prepare: 9 hours.
The fruit tray was lined with a rectangle paper doily, then hydranga leaves were placed on the inside of the tray. The halves of a small watermelon and canteloupe were carved into boats. The pineapple was cut in half; the leaves of one half were cut off and discarded. The fruit of the melons and pineapple were cut into balls or cut into cubes and refrigerated until the tray was assembled.
The lemons and limes and oranges were used for fruit carvings, plus a few of the strawberries were carved into roses for garnishments. English ivy and other greenery were used to adorn the garnishments which were used on the completed tray. The heart shaped pedestal bowls were used for fruit dip; these bowls are adored with tulle and resemble a wedding veil. Serve with chocolate and vanilla fruit dip or any fruit dip of your choice.
The fruit tray assembled is:
By JOSE from Collierville, TN
Preheat your oven to 350 degrees F.
Cook the ground beef. Pour off excess oil. Saute cut onions until tender, in the same pan as you cooked the beef.
Add taco seasoning, beans and 1/2 cup of water. Cook ingredients until beans tender. Add cooked beef to the mix and let simmer on low until all the excess liquid is gone.
Open both cans of biscuits. Cut each biscuit in half and roll out both sides until you have formed a circle. Add ground beef mixture to one rolled biscuit. On top of the mixture, add a small amount of shredded cheese. Fold over the biscuit and seal the edges with a fork. The biscuit should look like a quarter moon.
Fill the remaining biscuits with the beef mixture. You should have 32 small pouches. Melt some butter or margarine and brush over the biscuits.
Cook until biscuits are golden or at for 15 to 20 minutes.
Serve with taco sauce.
By Georgetta from Waterloo, IA
In small frying pan, add oil and tomatoes. Cook about 5 minutes, until tomato skin begins to crack open. Stir lightly or roll tomatoes around in pan while cooking.
Remove tomatoes from pan with a strainer so that oil remains in the pan.
Place tomatoes in a glass bowl. Add garlic salt, pepper, fresh herbs, or herb seasoning mixture. Stir gently.
Sprinkle cheese over hot tomatoes and serve.
By VeronicaHB
I use the bags of prewashed lettuce because they are the right blend and the right amount for most of my needs. Anyway, you know it is all about the dressing, this is one that can be used with any type of salad ingredients, including pasta. This salad makes 3 servings.
Fry bacon until crispy, drain on paper towels, crumble and set aside.
Pour off all of the grease from the fry pan leaving the bacon bits on the bottom. Lower heat. Melt the butter in the same fry pan, add 1 Tbsp. of lemon juice, 3 or 4 lemon slices, seafood seasoning, minced garlic, stir a few times and then add shrimp and saute until shrimp turn pink, set aside.
Combine the olive oil, balsamic vinegar, basil, lemon juice, and salt and pepper to taste in a lidded jar. Shake the jar for a few minutes to combine the taste. Set aside.
In a bowl or individual plates, layer all the salad greens, the red and green pepper strips, tomatoes, red and green onions, crumbled bacon, crumbled egg, and toasted nuts.
Place the shrimp on top of the salad and don't forget a little grated Parmesan cheese. Pour dressing into a bowl for individual servings.
Serve with warm crusty bread.
By Linda from Brooklyn Park, MD
