tag:blogger.com,1999:blog-43776185402130727812024-02-07T15:09:49.278-08:00TrendsBaseUnknownnoreply@blogger.comBlogger5781125tag:blogger.com,1999:blog-4377618540213072781.post-76892409339574703882015-08-30T23:45:00.001-07:002015-08-30T23:45:53.871-07:00Thanksgiving Meatloaf Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://constableslarder.com/wp-content/uploads/meatloaf-thksgiving.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://constableslarder.com/wp-content/uploads/meatloaf-thksgiving.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thanksgiving Meatloaf Recipes</td></tr>
</tbody></table>
<br />
<b>Ingredients</b><br />
<br />
Original recipe makes 1 - 9 x 5 inch loaf<br />
<br />
<ul style="text-align: left;">
<li> 2 1/2 pounds ground turkey</li>
<li> 1 1/2 cups chicken-flavor stuffing mix</li>
<li> 2 eggs</li>
<li> 1/3 cup milk</li>
</ul>
<br />
<b></b><br />
<div>
<br /></div>
<b>Directions</b><br />
<br />
<ol style="text-align: left;">
<li>Preheat oven to 350 degrees F (175 degrees C).</li>
<li>Mix together turkey, stuffing, eggs, and milk in a large bowl. Mixture will be lumpy. Spread mixture in 9x5 inch loaf pan.</li>
<li>Bake for 1 hour until temperature reads 165 degrees F in center of loaf.</li>
</ol>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4377618540213072781.post-47238578311517741862015-08-30T23:10:00.003-07:002015-08-30T23:10:56.526-07:00Quick and Easy Pimento Cheese Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://cf.shewearsmanyhats.com/wp-content/uploads/2011/03/pimento-cheese-dip-slider.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://cf.shewearsmanyhats.com/wp-content/uploads/2011/03/pimento-cheese-dip-slider.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quick and Easy Pimento Cheese Recipes</td></tr>
</tbody></table>
<br />
<ul style="text-align: left;">
<li>PREP 5 mins</li>
<li>READY IN 5 mins </li>
</ul>
<br />
<br />
<b>Ingredients</b><br />
<br />
Original recipe makes 8 servings<br />
<br />
<ul style="text-align: left;">
<li> 2 cups shredded sharp Cheddar cheese</li>
<li> 2 cups shredded Colby cheese</li>
<li> 2 (4 ounce) jars diced pimento peppers, drained</li>
<li> 1/2 (16 ounce) jar creamy salad dressing (e.g. Miracle Whip)</li>
<li> salt and pepper to taste</li>
</ul>
<br />
<br />
<b>Directions</b><br />
<br />
<ol style="text-align: left;">
<li>In a medium bowl combine Cheddar cheese, Colby cheese, pimentos, creamy salad dressing, salt and pepper. Add more or less creamy salad dressing to achieve desired texture. Mix well.</li>
</ol>
<br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4377618540213072781.post-89669485633849671182015-08-30T23:09:00.001-07:002015-08-30T23:09:35.215-07:00Bifana Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.parlafood.com/wp-content/uploads/2012/08/prego.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://www.parlafood.com/wp-content/uploads/2012/08/prego.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bifana Recipes</td></tr>
</tbody></table>
<br />
<ul style="text-align: left;">
<li>PREP 20 mins</li>
<li>COOK 30 mins</li>
<li>READY IN 50 mins </li>
</ul>
<br />
<br />
<b>Ingredients</b><br />
<br />
Original recipe makes 4 servings<br />
<br />
<ul style="text-align: left;">
<li> 3/4 cup white sugar</li>
<li> 1/3 cup cider vinegar</li>
<li> 1 tablespoon minced fresh ginger root</li>
<li> 1 tablespoon garlic powder</li>
<li> 1 teaspoon ground cumin</li>
<li> 1/2 teaspoon ground cinnamon</li>
<li> 1/2 teaspoon ground cloves</li>
<li> 1/4 teaspoon dried red chile pepper</li>
<li> 4 cups diced rhubarb</li>
<li> 1/2 cup chopped red onion</li>
<li> 1/3 cup golden raisins</li>
<li> 1 1/2 pounds pork tenderloin</li>
<li> 2 teaspoons ground cumin</li>
<li> salt and pepper to taste</li>
<li> 1 tablespoon olive oil</li>
<li> 4 sprigs fresh cilantro, for garnish</li>
</ul>
<br />
<br />
<b>Directions</b><br />
<br />
<ol style="text-align: left;">
<li>To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and raisins. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly. Remove from heat and let cool completely.</li>
<li>Preheat oven to 400 degrees F (200 degrees C).</li>
<li>To cook pork: Sprinkle pork with cumin, salt and pepper. Heat oil in large, heavy skillet over high heat. Add pork and brown on all sides, about 5 minutes.</li>
<li>Transfer pork to roasting pan. Brush with 6 tablespoons of the chutney. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into center registers 145 degrees (63 degrees C), about 25 minutes. Slice pork into medallions. Garnish with cilantro sprigs and serve with remaining chutney.</li>
</ol>
<br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4377618540213072781.post-72382600341558714602015-08-30T23:07:00.003-07:002015-08-30T23:07:53.440-07:00Seven-Up™ Pound Cake Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://ffgil.com/wp-content/uploads/2014/01/7-up-cake-pound.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://ffgil.com/wp-content/uploads/2014/01/7-up-cake-pound.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seven-Up™ Pound Cake Recipes</td></tr>
</tbody></table>
<br />
<ul style="text-align: left;">
<li>PREP 20 mins</li>
<li>COOK 1 hr 10 mins</li>
<li>READY IN 1 hr 30 mins </li>
</ul>
<br />
<br />
<b>Ingredients</b><br />
<br />
Original recipe makes 1 - 10 inch Bundt pan<br />
<br />
<ul style="text-align: left;">
<li> 1 cup butter</li>
<li> 1/2 cup shortening</li>
<li> 2 cups white sugar</li>
<li> 4 eggs</li>
<li> 3 cups all-purpose flour</li>
<li> 1 teaspoon vanilla extract</li>
<li> 1 teaspoon lemon extract</li>
<li> 7 fluid ounces lemon-lime flavored carbonated beverage</li>
</ul>
<br />
<br />
<b>Directions</b><br />
<br />
<ol style="text-align: left;">
<li>Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.</li>
<li>In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extracts. Beat in the flour alternately with the lemon-lime soda, mixing just until incorporated.</li>
<li>Pour batter into prepared pan. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool on a cake rack for 30 minutes before removing from the pan.</li>
</ol>
<br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4377618540213072781.post-4831879057460965812015-08-30T23:06:00.000-07:002015-08-30T23:06:30.838-07:00Pork Chop Casserole III Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm3.static.flickr.com/2216/2172368107_1624c3591a.jpg?v=0" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://farm3.static.flickr.com/2216/2172368107_1624c3591a.jpg?v=0" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Chop Casserole III Recipes</td></tr>
</tbody></table>
<br />
<br />
<ul style="text-align: left;">
<li>PREP 10 mins</li>
<li>COOK 1 hr</li>
<li>READY IN 1 hr 10 mins </li>
</ul>
<br />
<br />
<b>Ingredients</b><br />
<br />
Original recipe makes 5 servings<br />
<br />
<ul style="text-align: left;">
<li> 1 cup uncooked white rice</li>
<li> 1 (1 ounce) package dry onion soup mix</li>
<li> 2 (10.75 ounce) cans condensed cream of mushroom soup</li>
<li> 2 1/2 cups water</li>
<li> 1 green bell pepper, sliced in rings</li>
<li> 1 onion, sliced into rings</li>
<li> 5 pork chops</li>
</ul>
<br />
<br />
<b>Directions</b><br />
<br />
<ol style="text-align: left;">
<li>Preheat oven to 350 degrees F (175 degrees C).</li>
<li>Spread rice in the bottom of a 9x13 inch baking dish. Sprinkle contents of dried onion soup mix over rice. Mix mushroom soup with water, and pour over rice. Arrange the bell pepper and onion slices over soup and rice mixture. Place pork chops on top of pepper and onions. Cover the dish with a lid or aluminum foil.</li>
<li>Bake for 1 hour in the preheated oven, until pork chops are very tender, and rice is fully cooked.</li>
</ol>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4377618540213072781.post-12060900901477086782015-08-30T23:04:00.002-07:002015-08-30T23:04:42.852-07:00Simple Tuna Melts Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://homecookingmemories.com/wp-content/uploads/2013/01/Grown-Up-Tuna-Melts-8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://homecookingmemories.com/wp-content/uploads/2013/01/Grown-Up-Tuna-Melts-8.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simple Tuna Melts Recipes</td></tr>
</tbody></table>
<br />
<ul style="text-align: left;">
<li>PREP 5 mins</li>
<li>COOK 10 mins</li>
<li>READY IN 15 mins </li>
</ul>
<br />
<br />
<b>Ingredients</b><br />
<br />
Original recipe makes 4 servings<br />
<br />
<ul style="text-align: left;">
<li> 1 (6 ounce) can tuna, drained</li>
<li> 1/2 small onion, minced</li>
<li> pepper to taste</li>
<li> 12 slices pickled jalapeno</li>
<li> 2 English muffins, split</li>
<li> 4 slices Cheddar cheese</li>
</ul>
<br />
<br />
<b>Directions</b><br />
<br />
<ol style="text-align: left;">
<li>Preheat oven to 350 degrees F (175 degrees C).</li>
<li>In a small bowl, combine tuna, minced onion, and black pepper. Divide mixture onto 4 halves of English Muffins. Arrange 3 slices jalapenos on each muffin half. Top each with a slice of Cheddar cheese. Place on baking sheet.</li>
<li>Bake in oven for 10 minutes, or until cheese begins to bubble.</li>
</ol>
<br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4377618540213072781.post-75778953901126226382015-08-30T23:02:00.001-07:002015-08-30T23:02:39.823-07:00Maple-Curry Chicken Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.ottawalife.com/wp-content/uploads-olm/2012/01/Chicken-Penne-with-Carrot-Dill-Sauce-600x406.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://www.ottawalife.com/wp-content/uploads-olm/2012/01/Chicken-Penne-with-Carrot-Dill-Sauce-600x406.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maple-Curry Chicken Recipes</td></tr>
</tbody></table>
<br />
<ul style="text-align: left;">
<li>PREP 5 mins</li>
<li>COOK 30 mins</li>
<li>READY IN 35 mins </li>
</ul>
<br />
<br />
<b>Ingredients</b><br />
<br />
Original recipe makes 4 servings<br />
<br />
<ul style="text-align: left;">
<li> 2 tablespoons olive oil</li>
<li> 2 tablespoons butter</li>
<li> 1 large onion, chopped</li>
<li> 1 red bell pepper, seeded and chopped</li>
<li> 1 yellow bell pepper, seeded and chopped</li>
<li> 1 green bell pepper, seeded and chopped</li>
<li> 2 cups cubed cooked chicken breast meat</li>
<li> 3 cloves garlic</li>
<li> 1 teaspoon sugar</li>
<li> 1/4 cup pure maple syrup</li>
<li> 1 cup heavy cream</li>
<li> 2 1/2 tablespoons hot curry paste</li>
</ul>
<br />
<br />
<b>Directions</b><br />
<br />
<ol style="text-align: left;">
<li>Heat butter and oil in a large skillet over medium heat. Add onion and peppers, and cook until onions are soft and translucent. Stir in cooked chicken and garlic, and sprinkle with sugar. Cook, stirring for about 3 minutes, then stir in maple syrup, and cook for about 5 more minutes, until caramelized.</li>
<li>Stir in curry paste and heavy cream, and reduce heat to low. Simmer uncovered for 10 to 15 minutes, or until the sauce reaches your desired thickness.</li>
</ol>
<br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4377618540213072781.post-55557256081534154792015-08-30T22:58:00.001-07:002015-08-30T22:58:25.451-07:00Basil Burgers Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://cdn.recipes100.com/v/732a6808f6829db3684645de7cec915c.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://cdn.recipes100.com/v/732a6808f6829db3684645de7cec915c.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Basil Burgers Recipes</td></tr>
</tbody></table>
<br />
<ul style="text-align: left;">
<li>PREP 10 mins</li>
<li>COOK 6 mins</li>
<li>READY IN 16 mins </li>
</ul>
<br />
<br />
<b>Ingredients</b><br />
<br />
Original recipe makes 4 burgers<br />
<br />
<ul style="text-align: left;">
<li> 1 1/4 pounds ground beef</li>
<li> 3 tablespoons Worcestershire sauce</li>
<li> 1 1/2 tablespoons dried basil, or to taste</li>
<li> 1/4 teaspoon garlic salt</li>
<li> 1/4 teaspoon ground black pepper</li>
<li> 4 hamburger buns, split</li>
</ul>
<br />
<br />
<b>Directions</b><br />
<br />
<ol style="text-align: left;">
<li>Preheat an outdoor grill for high heat.</li>
<li>In a bowl, mix the ground beef, Worcestershire sauce, basil, garlic salt, and pepper. Form the mixture into 4 burger patties.</li>
<li>Lightly oil the grill grate, and cook burgers about 6 minutes, turning once, to an internal temperature of 160 degrees F (70 degrees C), or to desired doneness. Serve on hamburger buns.</li>
</ol>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4377618540213072781.post-2279665707796256802015-08-30T22:56:00.003-07:002015-08-30T22:56:51.798-07:00Amelia's Tuna Macaroni Salad Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://images.media-allrecipes.com/images/50950.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://images.media-allrecipes.com/images/50950.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amelia's Tuna Macaroni Salad Recipes</td></tr>
</tbody></table>
<br />
<ul style="text-align: left;">
<li>PREP 20 mins</li>
<li>READY IN 20 mins </li>
</ul>
<br />
<br />
<b>Ingredients</b><br />
<br />
Original recipe makes 6 servings<br />
<br />
<ul style="text-align: left;">
<li> 1 (12 ounce) package elbow macaroni</li>
<li> 1 (6 ounce) can tuna, drained</li>
<li> 2 stalks celery, chopped</li>
<li> 2 tablespoons chopped sweet onion</li>
<li> 1 (10 ounce) can baby peas, drained</li>
<li> 1 cup mayonnaise</li>
<li> 2 tablespoons sweet pickle relish</li>
<li> salt and pepper to taste</li>
<li> 3 hard-cooked eggs, quartered</li>
<li> 1 pinch paprika, for garnish</li>
</ul>
<br />
<br />
<b>Directions</b><br />
<br />
<ol style="text-align: left;">
<li>Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain and rinse under cold running water.</li>
<li>In a large bowl, stir together the macaroni, tuna, celery, onion and peas. Mix in the mayonnaise, relish, salt and pepper. Garnish with egg wedges and a sprinkle of paprika. Cover and chill for at least 1 hour before serving.</li>
</ol>
<br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4377618540213072781.post-9297854561970712102015-08-30T22:16:00.004-07:002015-08-30T22:16:54.320-07:00Green Chili Casserole Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.campbellskitchen.com/recipeimages/green-chile-casserole-large-25789.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://www.campbellskitchen.com/recipeimages/green-chile-casserole-large-25789.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green Chili Casserole Recipes</td></tr>
</tbody></table>
<br />
<ul style="text-align: left;">
<li>PREP 10 mins</li>
<li>COOK 30 mins</li>
<li>READY IN 40 mins </li>
</ul>
<br />
<br />
<b>Ingredients</b><br />
<br />
Original recipe makes 8 servings<br />
<br />
<ul style="text-align: left;">
<li> 2 (7 ounce) cans whole green chile peppers, drained</li>
<li> 1 1/2 cups shredded Cheddar cheese, divided</li>
<li> 1/3 cup milk</li>
<li> 4 eggs, lightly beaten</li>
<li> salt and pepper to taste</li>
</ul>
<br />
<br />
<b>Directions</b><br />
<br />
<ol style="text-align: left;">
<li>Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.</li>
<li>Line the bottom of dish with green chiles. Sprinkle with 1/2 cup shredded cheese. Repeat layers twice more. In a medium bowl, whisk together milk and eggs. Season with salt and pepper. Pour egg mixture over chiles and cheese.</li>
<li>Bake in preheated oven for 25 to 30 minutes, or until filling is set. Let stand 5 to 10 minutes before serving.</li>
</ol>
<br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4377618540213072781.post-66911184910718872132015-08-30T22:15:00.000-07:002015-08-30T22:15:30.734-07:00Chinese Green Bean Stir-Fry Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://dbrecipes.com/wp-content/uploads/2014/06/Chinese-Green-Bean-Stir-Fry.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://dbrecipes.com/wp-content/uploads/2014/06/Chinese-Green-Bean-Stir-Fry.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chinese Green Bean Stir-Fry Recipes</td></tr>
</tbody></table>
<br />
<ul style="text-align: left;">
<li>PREP 20 mins</li>
<li>COOK 15 mins</li>
<li>READY IN 35 mins </li>
</ul>
<br />
<br />
<b>Ingredients </b><br />
<br />
Original recipe makes 10 pounds<br />
<br />
<ul style="text-align: left;">
<li> 1 cup vegetable oil</li>
<li> 13 pounds fresh green beans, trimmed</li>
<li> 5 tablespoons minced garlic</li>
<li> 5 tablespoons minced fresh ginger root</li>
<li> 2 tablespoons kosher salt</li>
<li> 1 tablespoon coarsely ground black pepper</li>
<li> 2 (8 ounce) bottles black bean sauce</li>
</ul>
<br />
<br />
<b>Directions</b><br />
<br />
<ol style="text-align: left;">
<li>In a large wok, heat oil over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes. Season with salt and pepper, and then stir in black bean sauce. Continue cooking until green beans are tender.</li>
</ol>
<br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4377618540213072781.post-24549229087204817662015-08-30T22:13:00.002-07:002015-08-30T22:13:42.264-07:00Salmon with Fruit Salsa Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.tastespotting.com/features/wp-content/uploads/salmon-mango-avocado-salsa-side.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://www.tastespotting.com/features/wp-content/uploads/salmon-mango-avocado-salsa-side.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salmon with Fruit Salsa Recipes</td></tr>
</tbody></table>
<br />
<ul style="text-align: left;">
<li>PREP 15 mins</li>
<li>COOK 40 mins</li>
<li>READY IN 55 mins </li>
</ul>
<br />
<br />
<b>Ingredients</b><br />
<br />
Original recipe makes 4 servings<br />
<br />
<ul style="text-align: left;">
<li> 1 pound salmon steaks</li>
<li> 1 lemon, juiced</li>
<li> 1 tablespoon chopped fresh rosemary</li>
<li> salt and pepper to taste</li>
<li> 1 lemon, sliced</li>
<li> 1/3 cup water</li>
<li> 1/4 cup diced fresh pineapple</li>
<li> 1/4 cup minced onion</li>
<li> 3 cloves garlic, minced</li>
<li> 2 fresh jalapeno peppers, diced</li>
<li> 1 tomato, diced</li>
<li> 1/2 cup pineapple juice</li>
<li> 1/4 cup diced red bell pepper</li>
<li> 1/4 cup diced yellow bell pepper</li>
</ul>
<br />
<br />
<b>Directions</b><br />
<br />
<ol style="text-align: left;">
<li>Preheat oven to 350 degrees F (175 degrees C).</li>
<li>Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish.</li>
<li>Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork.</li>
<li>In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.</li>
</ol>
<br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4377618540213072781.post-12908851871912804862015-08-30T22:12:00.001-07:002015-08-30T22:12:06.636-07:00My Grandmother's French Dressing Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://therecipe.nandointeractive.com/wp-content/uploads/2015/05/ASPARAGUSDRESSING2-FE-042115-JEL_web.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://therecipe.nandointeractive.com/wp-content/uploads/2015/05/ASPARAGUSDRESSING2-FE-042115-JEL_web.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Grandmother's French Dressing Recipes</td></tr>
</tbody></table>
<br />
<ul style="text-align: left;">
<li>PREP 15 mins</li>
<li>READY IN 15 mins </li>
</ul>
<br />
<br />
<b>Ingredients </b><br />
<br />
Original recipe makes 9 servings<br />
<br />
<ul style="text-align: left;">
<li> 2/3 cup ketchup</li>
<li> 1 cup white sugar</li>
<li> 1/2 cup white vinegar</li>
<li> 1 cup vegetable oil</li>
<li> 1/2 cup lemon juice</li>
<li> 1 teaspoon salt</li>
<li> 1 teaspoon paprika</li>
<li> 1 1/2 small onions, grated</li>
<li> 2 cloves garlic, pressed</li>
<li> 1/4 cup crumbled blue cheese</li>
</ul>
<br />
<br />
<b>Directions</b><br />
<br />
<ol style="text-align: left;">
<li>Add ketchup, sugar, vinegar, oil, lemon juice, salt, paprika, onions, garlic and blue cheese to a glass jar. Cover, shake well, and refrigerate. This will keep in the refrigerator for quite a while.</li>
</ol>
<br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4377618540213072781.post-73368261763213482362015-08-30T22:10:00.001-07:002015-08-30T22:10:10.518-07:00Mushy Peas I Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.noshingham.co.uk/wp-content/uploads/2013/02/Mushy-Peas-nottingham-food-blog-noshingham.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://www.noshingham.co.uk/wp-content/uploads/2013/02/Mushy-Peas-nottingham-food-blog-noshingham.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mushy Peas I Recipes</td></tr>
</tbody></table>
<br />
<ul style="text-align: left;">
<li>PREP 5 mins</li>
<li>COOK 10 mins</li>
<li>READY IN 15 mins </li>
</ul>
<br />
<br />
<b>Ingredients </b><br />
<br />
Original recipe makes 4 servings<br />
<br />
<ul style="text-align: left;">
<li> 1 (10 ounce) package frozen green peas</li>
<li> 1/4 cup heavy cream</li>
<li> 1 tablespoon butter</li>
<li> 1/2 teaspoon salt</li>
<li> 1/2 teaspoon freshly ground black pepper</li>
</ul>
<br />
<br />
<b>Directions</b><br />
<br />
<ol style="text-align: left;">
<li>Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender.</li>
<li>Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.</li>
</ol>
<br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4377618540213072781.post-36745407485590668602015-08-30T22:02:00.000-07:002015-08-30T22:02:05.044-07:00Steak and Spinach Salad Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm3.static.flickr.com/2273/5825333701_c17cf6345b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://farm3.static.flickr.com/2273/5825333701_c17cf6345b.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steak and Spinach Salad Recipes</td></tr>
</tbody></table>
<br />
<ul>
<li>PREP 5 mins</li>
<li>COOK 10 mins</li>
<li>READY IN 15 mins </li>
</ul>
<br />
<br />
<b>Ingredients</b><br />
<br />
Original recipe makes 2 servings<br />
<br />
<ul style="text-align: left;">
<li> 6 cups fresh spinach, rinsed and dried</li>
<li> 1/2 cup dried cranberries</li>
<li> 1/2 cup walnut halves</li>
<li> 1 tomato, sliced</li>
<li> 1 pound top round steak, thinly sliced</li>
<li> 1 pinch salt</li>
<li> 1 pinch ground black pepper</li>
</ul>
<br />
<br />
<b>Directions</b><br />
<br />
<ol style="text-align: left;">
<li>Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside.</li>
<li>In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked.</li>
<li>Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Note: I suggest using a light flavored dressing. Citrus dressings taste especially good on this salad!</li>
</ol>
<br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4377618540213072781.post-42921427478843996402015-08-30T22:00:00.002-07:002015-08-30T22:00:45.887-07:00My Grandmother's French Dressing Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.theswellblog.com/wp-content/uploads/2013/01/French-Dressing-Recipe-12.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://www.theswellblog.com/wp-content/uploads/2013/01/French-Dressing-Recipe-12.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Grandmother's French Dressing Recipes</td></tr>
</tbody></table>
<br />
<ul style="text-align: left;">
<li>PREP 15 mins</li>
<li>READY IN 15 mins </li>
</ul>
<br />
<br />
<b>Ingredients</b><br />
<br />
Original recipe makes 9 servings<br />
<br />
<ul style="text-align: left;">
<li> 2/3 cup ketchup</li>
<li> 1 cup white sugar</li>
<li> 1/2 cup white vinegar</li>
<li> 1 cup vegetable oil</li>
<li> 1/2 cup lemon juice</li>
<li> 1 teaspoon salt</li>
<li> 1 teaspoon paprika</li>
<li> 1 1/2 small onions, grated</li>
<li> 2 cloves garlic, pressed</li>
<li> 1/4 cup crumbled blue cheese</li>
</ul>
<br />
<br />
<b>Directions</b><br />
<br />
<ol style="text-align: left;">
<li>Add ketchup, sugar, vinegar, oil, lemon juice, salt, paprika, onions, garlic and blue cheese to a glass jar. Cover, shake well, and refrigerate. This will keep in the refrigerator for quite a while.</li>
</ol>
<br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4377618540213072781.post-83659648008204529762015-08-30T21:59:00.002-07:002015-08-30T21:59:23.308-07:00Chocolate Peanut Butter Pudding Cookies Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://sweetpeaskitchen.com/wp-content/uploads/2012/09/Peanut-Butter-Pudding-Cookies22-500x500.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://sweetpeaskitchen.com/wp-content/uploads/2012/09/Peanut-Butter-Pudding-Cookies22-500x500.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Peanut Butter Pudding Cookies Recipes</td></tr>
</tbody></table>
<br />
<ul style="text-align: left;">
<li>PREP 10 mins</li>
<li>COOK 8 mins</li>
<li>READY IN 30 mins </li>
</ul>
<br />
<br />
<b>Ingredients</b><br />
<br />
Original recipe makes 3 dozen<br />
<br />
<ul style="text-align: left;">
<li> 1 cup butter, softened</li>
<li> 1/4 cup white sugar</li>
<li> 3/4 cup packed brown sugar</li>
<li> 1 teaspoon vanilla extract</li>
<li> 2 eggs</li>
<li> 2 1/4 cups all-purpose flour</li>
<li> 1 teaspoon baking powder</li>
<li> 1 (3.9 ounce) package instant chocolate pudding mix</li>
<li> 1 3/4 cups peanut butter chips</li>
</ul>
<br />
<br />
<b>Directions</b><br />
<br />
<ol style="text-align: left;">
<li>Preheat oven to 350 degrees F (175 degrees C).</li>
<li>In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder and instant pudding mix; stir into the creamed mixture. Fold in the peanut butter chips. Drop by rounded spoonfuls onto ungreased cookie sheets.</li>
<li>Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.</li>
</ol>
<br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4377618540213072781.post-68958396222156662402015-08-30T21:51:00.000-07:002015-08-30T21:51:00.524-07:00Pastitsio III Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/8bCxIUOoWw2IsR_5Bh-qFMVs1r6Gsd6s-B6Qssyqqeh3FbV3sK3Hay0XcIALbTu0DNGcrQnsCCJexNOHGl1hxQ=s480-c-e365" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://3.bp.blogspot.com/8bCxIUOoWw2IsR_5Bh-qFMVs1r6Gsd6s-B6Qssyqqeh3FbV3sK3Hay0XcIALbTu0DNGcrQnsCCJexNOHGl1hxQ=s480-c-e365" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pastitsio III Recipes</td></tr>
</tbody></table>
<br />
<ul style="text-align: left;">
<li>PREP 45 mins</li>
<li>COOK 30 mins</li>
<li>READY IN 1 hr 30 mins </li>
</ul>
<br />
<br />
<b>Ingredients</b><br />
<br />
Original recipe makes 6 servingsChange Servings<br />
<br />
<ul style="text-align: left;">
<li> 1 (8 ounce) package elbow macaroni</li>
<li> 1 egg, beaten</li>
<li> 1/4 cup grated Parmesan cheese</li>
<li> 1 pound roma (plum) tomatoes</li>
<li> 1 pound lean ground beef</li>
<li> 1/4 cup chopped onions</li>
<li> 1 clove garlic, minced</li>
<li> 1 (8 ounce) can tomato sauce</li>
<li> 1/4 cup chicken stock</li>
<li> 1 tablespoon red wine vinegar</li>
<li> 1 tablespoon chili powder</li>
<li> 1/2 teaspoon ground allspice</li>
<li> 1/4 teaspoon ground cinnamon</li>
<li> 3 tablespoons margarine</li>
<li> 3 tablespoons all-purpose flour</li>
<li> 1/4 teaspoon ground black pepper</li>
<li> 1 1/2 cups milk</li>
<li> 1 egg, beaten</li>
<li> 1/4 cup grated Parmesan cheese</li>
</ul>
<br />
<b></b><br />
<div>
<br /></div>
<b>Directions</b><br />
<br />
<ol style="text-align: left;">
<li>Preheat oven to 350 degrees F (175 degrees C).</li>
<li>Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain. Combine pasta, 1 beaten egg, 1/4 cup Parmesan and set aside.</li>
<li>To make the meat sauce: Drop the plum tomatoes in boiling water for about 45 seconds. Peel the skin off then seed and chop. Cook ground beef, onion and garlic together in a skillet until meat is brown and onion is tender. Drain off fat. Stir in fresh tomatoes, tomato sauce, chicken stock, vinegar, chili powder, allspice, cinnamon, and salt. Bring to boil; reduce heat and simmer uncovered for 15 to 20 minutes until thick. You don't want the sauce to be watery.</li>
<li>To make the white sauce: Melt margarine in a saucepan and stir in flour and pepper. Add the milk all at once. Cook and stir until smooth, thick and bubbly. In a bowl, combine about half of the mixture with 1 beaten egg. Return the egg mixture into the saucepan with the remaining white sauce. Stir in 1/4 cup parmesan.</li>
<li>In a square glass baking dish, add 1/2 the pasta mixture. Next, add all of the meat sauce. Then, the remainder of the pasta and top with all of the white sauce. Sprinkle lightly with cinnamon, if desired.</li>
<li>Bake in preheated oven for 30 to 35 minutes. Let stand about 5 minutes before serving. The white sauce will firm when cooked.</li>
</ol>
<br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4377618540213072781.post-22967171388821726582015-08-30T21:48:00.003-07:002015-08-30T21:48:46.607-07:00Quick Mediterranean Pasta Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2009/8/13/4/FNM100109MarathonMeals012_s4x3.jpg.rend.sni12col.landscape.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2009/8/13/4/FNM100109MarathonMeals012_s4x3.jpg.rend.sni12col.landscape.jpeg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quick Mediterranean Pasta Recipes</td></tr>
</tbody></table>
<br />
<br />
<b>Ingredients</b><br />
<br />
Original recipe makes 6 servings<br />
<br />
<ul style="text-align: left;">
<li> 8 ounces spaghetti</li>
<li> 1/4 cup bread crumbs</li>
<li> 1 teaspoon dried oregano</li>
<li> 1 teaspoon dried basil</li>
<li> 1 tablespoon olive oil</li>
</ul>
<br />
<b></b><br />
<div>
<br /></div>
<b>Directions</b><br />
<br />
<ol style="text-align: left;">
<li>In a large pot with boiling salted water cook spaghetti pasta until al dente. Rinse with cool water. Drain well.</li>
<li>In a large bowl mix the bread crumbs, oregano, basil, and cooled pasta. Pour olive oil to your likening over the mixture.</li>
<li>Serve salad cold.</li>
</ol>
<br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4377618540213072781.post-70048578635429721152015-08-30T21:47:00.003-07:002015-08-30T21:47:33.189-07:00Hamburger Cheese Bake Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://s3.amazonaws.com/assets.weeatt.com/photos/935/large/Hamburger%20Cheese%20Bake.JPG?1347737901" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://s3.amazonaws.com/assets.weeatt.com/photos/935/large/Hamburger%20Cheese%20Bake.JPG?1347737901" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hamburger Cheese Bake Recipes</td></tr>
</tbody></table>
<br />
<br />
<b>Ingredients</b><br />
<br />
Original recipe makes 8 to 10 servings<br />
<br />
<ul style="text-align: left;">
<li> 1 (16 ounce) package pasta</li>
<li> 1 pound lean ground beef</li>
<li> 1/2 cup chopped onion</li>
<li> 2 (8 ounce) cans tomato sauce</li>
<li> 1 teaspoon white sugar</li>
<li> 3/4 teaspoon salt</li>
<li> 1/4 teaspoon minced garlic</li>
<li> 1/4 teaspoon ground black pepper</li>
<li> 1 (8 ounce) container cottage cheese</li>
<li> 1/4 cup sour cream</li>
<li> 1 (8 ounce) package cream cheese, softened</li>
<li> 1/3 cup chopped green onions</li>
<li> 1/3 cup chopped green bell pepper</li>
<li> 1/4 cup grated Parmesan cheese</li>
</ul>
<br />
<b></b><br />
<div>
<br /></div>
<b>Directions</b><br />
<br />
<ol style="text-align: left;">
<li>In a large pot cook with boiling salted water cook pasta until al dente. Drain.</li>
<li>Meanwhile, in a large skillet over medium heat cook ground beef and chopped onions until brown. Stir in tomato sauce, sugar, salt, garlic, and pepper. Remove from heat.</li>
<li>In a large bowl combine the cottage cheese, sour cream, softened cream cheese, green onion, and green bell pepper.</li>
<li>To assemble, in a greased 11x7x1 1/2 inch baking dish spread half of the cooked and drained pasta. Top with half of the meat mixture. Cover with cheese mixture and remaining noodles and meat sauce. Sprinkle with grated Parmesan cheese.</li>
<li>Bake in a preheat 350 degree F(175 degrees C) for 30 minutes. Let stand 10 minutes before serving.</li>
</ol>
<br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4377618540213072781.post-3391660045238802042015-08-30T21:46:00.000-07:002015-08-30T21:46:03.833-07:00Shepherd's Pie I Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.glutenfreehelp.info/wp-content/uploads/2010/06/shepherds-pie1.jpg?cad232" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://www.glutenfreehelp.info/wp-content/uploads/2010/06/shepherds-pie1.jpg?cad232" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shepherd's Pie I Recipes</td></tr>
</tbody></table>
<br />
<ul style="text-align: left;">
<li>PREP 45 mins</li>
<li>COOK 10 mins</li>
<li>READY IN 55 mins </li>
</ul>
<br />
<br />
<b>Ingredients</b><br />
<br />
Original recipe makes 1 pie<br />
<br />
<ul style="text-align: left;">
<li> 1 pound lean ground beef</li>
<li> 1 onion, chopped</li>
<li> 1 (28 ounce) can peeled and crushed tomatoes</li>
<li> 2 tablespoons vegetable oil</li>
<li> salt to taste</li>
<li> 2 cups instant mashed potato flakes</li>
<li> 1 cup shredded Cheddar cheese</li>
</ul>
<br />
t<br />
<b>Directions</b><br />
<br />
<ol style="text-align: left;">
<li>Heat oil in frying pan. Add chopped onions, and fry until golden brown. Add ground beef, and keep stirring until meat is browned. Add crushed tomatoes, and continue to cook until liquid from the tomatoes evaporates. Salt to taste.</li>
<li>In the meantime, prepare the mashed potatoes as directed on the packet.</li>
<li>Spread the meat mixture into the bottom of an oven proof dish. Cover with a layer of mashed potatoes, and top with grated cheese.</li>
<li>Bake for 10 minutes at 400 degrees F (205 degrees C), or until cheese has melted and browned.</li>
</ol>
<br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4377618540213072781.post-57938131665728791622015-08-30T21:44:00.003-07:002015-08-30T21:44:50.528-07:00Blackberry Pie III Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/68/picmQ7Fun.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/68/picmQ7Fun.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blackberry Pie III Recipes</td></tr>
</tbody></table>
<br />
<br />
<b>Ingredients</b><br />
<br />
Original recipe makes 1 pie<br />
<br />
<ul style="text-align: left;">
<li> 1 recipe pastry for a 9 inch double crust pie</li>
<li> 4 cups fresh blackberries</li>
<li> 3 tablespoons all-purpose flour</li>
<li> 1 cup white sugar</li>
<li> 1 tablespoon lemon juice</li>
<li> 1 tablespoon butter</li>
</ul>
<br />
<b></b><br />
<div>
<br /></div>
<b>Directions</b><br />
<br />
<ol style="text-align: left;">
<li>Preheat oven to 450 degrees F (230 degrees C).</li>
<li>Line a 9 inch pie pan with half the pastry. Save remaining pastry for top crust. Chill both while preparing the blackberries.</li>
<li>Combine berries, flour, sugar, and lemon juice. Spoon into pie shell, and dot with butter or margarine. Cover with top crust, and slash in several places.</li>
<li>Bake for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 35 to 40 minutes, or until browned.</li>
</ol>
<br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4377618540213072781.post-84310695614540495502015-08-30T21:43:00.001-07:002015-08-30T21:43:26.476-07:00Ken's Minestrone Soup Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/201402/1627/1033249144001_3188380400001_video-still-for-video-2976322718001.jpg?pubId=1033249144001" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/201402/1627/1033249144001_3188380400001_video-still-for-video-2976322718001.jpg?pubId=1033249144001" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ken's Minestrone Soup Recipes</td></tr>
</tbody></table>
<br />
<b>Ingredients </b><br />
<br />
Original recipe makes 7 to 8 servings<br />
<br />
<ul style="text-align: left;">
<li> 2 tablespoons olive oil</li>
<li> 1 tablespoon minced garlic</li>
<li> 1 onion, thinly sliced</li>
<li> 2 large carrots, diced</li>
<li> 1 (29 ounce) can Italian-style stewed tomatoes</li>
<li> 1 (15 ounce) can cannellini beans</li>
<li> 1 (15 ounce) can kidney beans</li>
<li> 1 (15 ounce) can green beans, drained</li>
<li> 1 small zucchini, sliced</li>
<li> 1/4 teaspoon dried parsley</li>
<li> 1 pinch dried basil</li>
<li> 1 pinch dried oregano</li>
<li> 1 pinch Italian seasoning</li>
<li> 2 bay leaves</li>
<li> 2 tablespoons vegetarian chicken flavor seasoning</li>
<li> 1 pinch cayenne pepper</li>
</ul>
<br />
<b></b><br />
<div>
<br /></div>
<b>Directions</b><br />
<br />
<ol style="text-align: left;">
<li>In a large 4 to 5 quart saucepan, heat olive oil over medium heat. Mix in garlic, onion and carrots. Saute the vegetables until just tender; approximately 5 minutes.</li>
<li>Add tomatoes with juice, cannellini beans, and kidney beans to the saucepan. Fill each can with water, and add the water to the saucepan. Mix in green beans and zucchini. Sprinkle parsley, basil, oregano, Italian seasoning, bay leaves, chicken-style seasoning, and cayenne pepper into the soup; stir well. Bring the soup to a boil, then reduce heat to simmer. Cover, and let simmer 30 minutes.</li>
</ol>
<br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4377618540213072781.post-41218615045177870702015-08-30T21:42:00.000-07:002015-08-30T21:42:12.551-07:00Garlic Lovers Beef Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.garlicandgrilling.com/uploads/2/3/9/4/23942455/5899348_orig.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://www.garlicandgrilling.com/uploads/2/3/9/4/23942455/5899348_orig.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garlic Lovers Beef Recipes</td></tr>
</tbody></table>
<br />
<ul style="text-align: left;">
<li>PREP 5 mins</li>
<li>COOK 3 hrs 30 mins</li>
<li>READY IN 3 hrs 35 mins </li>
</ul>
<br />
<br />
<b>Ingredients</b><br />
<br />
Original recipe makes 6 serving<br />
<br />
<ul style="text-align: left;">
<li> 4 pounds lean steak, cut into 1 inch cubes</li>
<li> 2 medium heads garlic, peeled</li>
<li> 2 bay leaves</li>
<li> 1 large onion, sliced into rings</li>
<li> 10 large black olives (optional)</li>
<li> 1 (28 ounce) can crushed tomatoes</li>
<li> 1/3 cup olive oil</li>
</ul>
<br />
<br />
<b>Directions</b><br />
<br />
<ol style="text-align: left;">
<li>Preheat oven to 325 degrees F (160 degrees C).</li>
<li>In a 3 quart glass baking dish with a cover, layer meat, garlic cloves, bay leaves, onion slices, and black olives. Pour the tomatoes evenly over the top, and then do the same with the olive oil.</li>
<li>Cover and bake for 3 1/2 hours, stirring occasionally.</li>
</ol>
<br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4377618540213072781.post-68514790250538858522015-08-30T21:40:00.002-07:002015-08-30T21:40:32.113-07:00Pet Cookies Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.shopmaggiewags.com/v/vspfiles/photos/categories/120.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://www.shopmaggiewags.com/v/vspfiles/photos/categories/120.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pet Cookies Recipes</td></tr>
</tbody></table>
<br />
<b>Ingredients</b><br />
<br />
Original recipe makes 2 dozen<br />
<br />
<ul style="text-align: left;">
<li> 2 cups wheat germ</li>
<li> 3 (2.5 ounce) jars strained chicken baby food</li>
<li> 1 tablespoon water</li>
</ul>
<br />
<b></b><br />
<div>
<br /></div>
<b>Directions</b><br />
<br />
<ol style="text-align: left;">
<li>Preheat oven to 350 degrees F (175 degrees C).</li>
<li>In a medium bowl, mix the wheat germ, baby food, and water together. Add more water if necessary to form a dough. Roll dough into 1 inch balls and place on cookie sheet. Flatten slightly with a fork dipped in water. Bake for 20 to 25 minutes in the preheated oven.</li>
</ol>
<br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.com