House Of Munch

Recipes, Recipes, Recipes

Recipes published in ‘Desserts

Black Eyed

Recipe

Black-Eyed Peas (From my Garden)

Recipe By : .From my Garden SHOW #5508
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb dried black-eyed peas
1/2 stick butter
1 onion — coarsely cut
1 large shallot — quartered
3 cups water — (3 to 4)
1/4 green pepper — chopped
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Soak peas overnight, drain, and let stand. In large skillet heat butter
and saute onion and shallot. Add peas. Mix well and cook about 8 minutes
. Pour mixture into large pot and add water to cover the peas. Bring to
a bowl and add the green pepper, salt and pepper. Lower heat and cook
for about 1 hour, until the peas are tender.

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Popularity: 3% [?]

  • Filed under: Cookies, Desserts, Low Cal
  • Lasagna

    Recipe

    Date: Wed, 29 Sep 93 09:57:50 CDT
    From: Veronica Shores

    This is all approximate, I just throw in whatever I have to make the lasagne.
    You can use other veges, add green peppers, onions, mushrooms, sprinkle
    nutritional yeast on the layers, whatever you like.

    LASAGNA

    1 pkg microwaveable lasagne noodles (I use Pasta Vigo’s 1 step brand)
    1 jar Ragu sauce
    1-2 eggplant, sliced in thin circles
    1-2 zuchinni, sliced in thin circles
    1 container of fat free cottage cheese (I use Light Lively’s brand)

    Layer the eggplant/zuchinni slices on a microwavable plate, cover with
    plastic wrap and cook a few minutes in the microwave.

    Pour a layer of sauce in a square, microwave baking dish.

    Repeat until you run out of stuff:

    Put a layer of noodles in then spread more sauce on top.
    Add a layer of eggplant/zuchinni slices,
    top with a layer of cottage cheese,
    then top this with some sauce.

    Your last layer should be noodles. Then top with more sauce and bake in
    the microwave (according to package directions).

    Popularity: 4% [?]

    Bacalao A La Viscaina

    Recipe

    Title: BACALAO A LA VISCAINA
    Categories: Fish, Mexican, Basque
    Yield: 6 servings

    1 lb Potatoes; small new
    -scrubbed, boiled, peeled
    -cut into 3/4″ chunks
    1/4 c Olive Oil
    2 White Onions; peeled,
    -chop fine, makes 2 cups
    3 Garlic Cloves; minced
    4 md Tomatoes; coarsely chopped
    -about 2 lbs, or two 14.4oz
    -cans of tomatoes, diced
    1/4 lb Ham; chopped
    1/4 c Parsley; Italian, chopped
    1 ts Black Pepper
    1/8 ts Cinnamon; ground
    pn Ground Cloves; pinch
    1 lb Salt Cod; seenote
    4 Pickled chiles Jalapeno
    -sliced into thin rings
    4 tb Liquid from pickled chiles
    12 Pimento-stuffed Green Olives
    -sliced in half

    MikeNote; Salt Cod, soak for 24 hours and Gently rinse, to remove most but
    not all of the salt. Do not break up fish.
    Put the potatoes in a large pan of cold, salted water, cutting any large
    potatoes in half or quarters first. Bring the water to a boil and simmer
    until the potatoes are just tender when pierced with a fork, 15-20 minutes.
    Drain and when cool enough to handle,, peel away the skin. Set aside. In a
    heavy pan such as a Dutch oven, heat the olive oil over medium heat. Add
    the onions, reduce the heat to very low and slowly saute about one hour.
    Stir occasionally, watching that the onion doesn’t burn. A few dribbles
    more of oil may be necessary. Pre-heat oven to 300F degrees.
    Turn up the heat, add the garlic and tomato and cook, stirring constantly
    until the mixture becomes thick and the liquid is substantially reduced,
    about 10-15 minutes. Add the ham, parsley, pepper, cinnamon and cloves,
    then gently stir the cod, potatoes, jalapenos and their juice into the
    tomato mixture.
    Transfer to a 1 to 2 quart casserole, preferably clay, sprinkle with the
    olives and bake for 30 minutes. Bacalao a la Viscaina can be made ahead and
    re-heated in a 300F oven for 20 minutes or until thoroughly hot.

    —–

    Popularity: 2% [?]

  • Filed under: Cheese, Desserts, Italian
  • Title: CANDY- PEANUT BUTTER, EASTER EGGS
    Categories: Candies, Chocolate
    Yield: 12 servings

    Pat Stockett
    2 lb Margarine
    4 lb Peanut butter
    4 lb Confectioners’ sugar

    ————————EASTER EGGS————————
    1/4 lb Butter
    8 oz Cream cheese
    1/2 ts Salt
    1 1/2 ts Vanilla
    1 1/2 c Peanut butter or coconut
    4 c Confectioner’s sugar

    ——————–PEANUT BUTTER EGGS——————–
    1 c Margarine
    8 oz Cream cheese
    1/2 ts Salt
    1 1/2 ts Vanilla
    2 lb Powdered sugar
    2 1/4 c Peanut butter, chunky

    ———————RICE KRISPIE EGGS———————
    1 c Confectioners sugar
    1 c Crunchy peanut butter
    2 c Rice Krispies
    2 tb Oil
    1/4 ts Vanilla

    ——————–PEANUT BUTTER BALLS——————–
    1 lb Margarine
    2 c Peanut butter
    2 1/2 lb To 3 pounds confectioners’
    -sugar
    3 ts Vanilla
    6 oz Semi-sweet chocolate chips
    1/4 lb Paraffin wax

    Mix thoroughly. Mold in egg shapes and chill in
    freezer. Dip in 2 pounds of dipping chocolate. (Take
    only a few eggs from freezer to dip so the peanut
    butter does not soften too much.)

    Easter Eggs Soften and mix together butter and cream
    cheese. Add: salt, vanilla, peanut butter or coconut
    and confectioners’ sugar Place in refrigerator to
    chill. Form into egg or ball shape. Dip in melted
    chocolate coating.

    Peanut Butter Eggs Cream margarine and cream cheese;
    add remaining ingredients and mix thoroughly. Roll
    into small eggs or balls. Place on cookie sheet on
    waxed paper and freeze about 2 hours. For chocolate,
    use chocolate chips and a small bar of parafin or
    chocolate coating melted on top of double boiler.
    After 2 hours remove peanut butter eggs from freezer
    and dip in melted chocolate. Place on wax paper to
    cool. Makes 12 dozen eggs.

    Rice Krispie Eggs Mix together and mold into eggs.
    Place on cookie sheet and freeze about 2 hours. Dip in
    chocolate coating to which a small amount of oil or
    butter may be added. Cool on waxed paper.

    Peanut Butter Balls or Eggs Cream margarine and peanut
    butter together. Add sugar and vanilla. Mix together
    and form desired shape. Place on cookie sheets lined
    with wax paper and place in the refrigerator for about
    10 minutes. Melt chocolate and paraffin wax over low
    heat. (Use less wax, if preferred). Put toothpick
    into balls and dip into chocolate. Put back on waxed
    paper and remove toothpick. You can also use a spoon
    to dip them.

    —–

    Popularity: 3% [?]

  • Filed under: Appetizers, Cheese, Desserts
  • Title: PORK-AND-SUCCOTASH STEW
    Categories: Main dish, Meats, Soups
    Yield: 8 servings

    1 tb Vegetable oil
    2 lb Pork butt; cut into 2″ cubes
    1 sm Onion; finely diced
    5 c Chicken stock
    -OR low-sodium chicken broth
    3/4 c Dried Lima beans
    1 ts Caraway seeds
    1/2 ts Salt; or to taste
    1 c Corn kernels
    3 md Red peppers; seeded diced
    1/2 c Plain yogurt
    1/2 ts Salt; or to taste
    Freshly ground pepper
    – to taste

    PREHEAT OVEN TO 325F. In a Dutch oven or heavy 3-quart pot, heat the oil
    over high heat on top of the stove, add the pork in batches and brown very
    well. Do not crowd or the meat will not brown. Remove and reserve the meat
    on a plate as it is browned. Discard the fat in the pot. Lower flame, add
    the onion and cook, stirring, for 5 minutes to dissolve the browned bits
    that have stuck to the bottom of the pot. Return the meat to the pot, add
    the stock, beans and caraway. Cover and place in oven for 1 1/2 hours or
    until pork is tender and the beans are cooked. Transfer pot to the top of
    the stove. Add salt, corn and peppers. Cook, uncovered, over high heat for
    5 minutes to thicken the liquid in the pot. Stir constantly. Remove from
    heat and stir in the yogurt. Add the salt and freshly ground pepper to
    taste.

    —–

    Popularity: 3% [?]

  • Filed under: Desserts
  • Caesar Style Dressing

    Recipe

    Caesar Style Dressing

    Recipe By : The Disney Institute
    Serving Size : 1 Preparation Time :0:00
    Categories : New Text Import

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 egg yolk
    4 tbl garlic oil
    1 tbl red wine vinegar
    1 tbl Dijon mustard
    1 tbl grated parmesan
    salt and pepper — to taste

    Slowly pour oil into egg yolk while whisking. Slowly whisk vinegar into egg
    mixture. Whisk in remaining ingredients. If dressing is too thick, thin it down
    with a little water 1 teaspoon at a time.

    – - – - – - – - – - – - – - – - – -

    NOTES : This is called “Caesar Style Dressing” because anchovies are not
    included (which were not used in the original Ceasar salad!).
    Garlic oil is oil which has been heated with a clove of garlic.

    Popularity: 3% [?]

  • Filed under: Cookies, Desserts
  • Chicken Soup With Tiny Meatballs

    Recipe By : Key Gourmet CD Rom
    Serving Size : 4 Preparation Time :0:00
    Categories : Soups Stews Chicken

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    2 pounds stewing chicken
    4 cups water
    2 1/2 teaspoons basil
    1/2 pound sm. onions
    1 bay leaf
    1 clove garlic
    5 carrots — sliced
    Parsley and celery leaves
    —meatballs—
    1 cup beef — finely minced
    1 egg
    1 slice crumbly white bread
    1/2 teaspoon salt
    freshly ground black pepper

    Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf an
    d garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until c
    hicken is tender. Remove chicken from pan. Cool and carefully skim fat from s
    urface of soup. Bring soup to a boil and add onions, carrots, parsley and cele
    ry, simmer gently for 10 minutes.

    MEATBALLS:
    Mix beef with egg, bread, salt and pepper. Form into small meatballs, add mea
    tballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken
    . Cut meat into small pieces. Garnish the soup with chicken and serve.

    busted by sooz

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    Popularity: 7% [?]

  • Filed under: Desserts, Low Cal
  • Title: PORK AND APPLE SALAD FOR 2
    Categories: Salads
    Yield: 2 servings

    1/4 c Slivered almonds, toasted
    1 c Diced cooked pork or chicken
    1 sm Red-skinned apple
    2 ts Lemon juice
    1/2 c Seedless grapes
    2 tb Mayonnaise
    1/4 ts Soy sauce
    1/2 ts Curry powder
    Crisp salad greens

    Spread almonds in a shallow pan and toast in 350F oven for 8-10 min or
    until golden or toast in a non-stick saucepan on the stove.

    Combine meat and slivered almonds. Core and thinly slice apple and coat
    with lemon juice. Add to meat. Stir in the grapes.

    Blend mayonnaise with soy and curry, pour over salad. (Optional) Press into
    a bowl, cover and chill for 15 min. Turn out on a bed of greens.

    Based on Ham Turkey Salad in Cooking for Two … or Just for You
    Original
    had 1/2 c almonds, 1 1/2 c turkey, 1/2 c ham, 1/2 c mayo and additional
    grape clusters. Shared and modified by Elizabeth Rodier

    —–

    Popularity: 3% [?]

  • Filed under: Chocolate, Desserts, Pies
  • Dianes Sugar Cookies

    Recipe

    Title: Diane’s Sugar Cookies
    Categories: Cookies
    Yield: 6 servings

    3 1/2 c Sifted flour
    2 1/2 ts Baking powder
    1/2 ts Salt
    1 1/2 Cubes sweet butter (6 oz)
    2 ts Vanilla
    1 1/2 c Granulated sugar
    2 Eggs
    1 tb Milk
    2 tb Sour cream
    1 Lemon; grated rind only

    Sift together flour, baking powder and salt. Cream butter, sugar,
    sour cream, lemon peel and beat well. Add eggs, one at a time, and
    then milk. Gradually, add the sifted dry ingredients, scraping the
    bowl as necesary with a rubber spatula and beating only until
    thoroughly mixed.

    Divide dough into 2 halves. Wrap each atch with foil or plastic wrap
    and chill in refirgerator for 3 hours or longer. Do not place dough
    in freezer.

    Preheat oven to 400~. Place one batch of dough on lightly floured
    pastry cloth. Turn dough to flour all sides and roll out to desired
    thickness. For very large cookies, 1/4-inch. Cut the cookeis as you
    wish. Transfer cooies to ungreased cookie sheets. If cookies are
    large and thick, place at least 2 inches apart. Sprinkle the tops of
    the cookies generously with granulated sugar.

    Bake until the cookies are lightly browned. Large, thick cookies
    will need to bake for 10-12 minutes. Transfer cookies to racks for
    cooling.

    —–

    Popularity: 4% [?]

  • Filed under: Decor, Desserts, Holidays, Tarts
  • Chipped Beef Supreme

    Recipe

    Chipped Beef Supreme

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Appetizers

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    8 ounces Package cream cheese
    2 tablespoons Milk
    2 tablespoons Chopped green pepper
    2 tablespoons Minced onion
    3 ounces Chipped beef — shredded
    1/2 cup Sour cream

    Combine cream cheese and milk over low heat. Add remaining ingredients and
    mix well. Make at least 12 hours in advance for best flavor. Great with
    cracker assortment. May be served cold or warm.

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    Popularity: 3% [?]

  • Filed under: Desserts
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