Clippings by kathy813

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RE: Direction of the Food Network (Follow-Up #17)

posted by: mustangs on 03.04.2008 at 09:38 pm in Cooking Forum

Another veto for the Neeley's. I found the guy pretty okay but Mrs. Neeley was annoying to me. I was looking for the remote control to change the channel when I got interested in the cole slaw she was making. I make a pretty good cole slaw but I tried the Neeley's recipe and it was great!

Sweet and Spicy Coleslaw
Recipe courtesy The Neelys

  • 2 pounds green cabbage
  • 4 carrots
  • 1 small sweet onion
  • 1/2 cup mayonnaise
  • 1/4 cup mustard
  • 2 teaspoons balsamic vinegar
  • 1 cup sugar
  • 1/2 teaspoon cayenne pepper

    Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.

    In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.

  • NOTES:

    clipped on: 03.06.2008 at 09:59 am    last updated on: 03.06.2008 at 09:59 am

    AnnT's amazing bread pudding

    posted by: spacific on 01.08.2008 at 07:48 pm in Cooking Forum

    For anyone wanting to have the best ever bread pudding...
    This is it. Thank you Ann T. I served it for a party over the holidays. There were so many raves and proclamations, even from those that stated they weren't a bread pudding fan. I used half cream, half milk and on the low end of the sugar range, and for the bread, I was too lazy to cut off the crusts, just tore the pieces in cube size.

    Bread And Butter Pudding With Caramel Sauce

    Home Cookin Chapter: Recipes From Thibeault's Table

    5 or 6 slices of bread
    1/2 cup butter
    1 to 1 1/2 cups sugar
    5 eggs
    2 cups cream (Or milk)
    pinch of salt
    Caramel Sauce
    1 cup butter
    1 cup sugar
    1 cup brown sugar
    1 cup cream
    pinch of salt
    2 teaspoons vanilla

    NOTE: If you prefer the pudding to have more custard, then use less bread so that all of the custard is not absorbed into the bread when baked.

    Cut crusts from bread and spread each slice with butter. (Bread slices can be left whole, or cut into halves, quarters or cubes. Place bread butterd side up in a oven proof dish. (may use any shape dish, or glass loaf pan, cutting bread to fit) Beat the sugar and eggs together and then add the cream, vanilla and

    Pour over bread and allow the bread to absorb. (make be refrigerated at this point and baked later) sprinkle with some white sugar and place dish into a pan of hot water
    and bake in a 350 oven for 45 to 1 hour, or until pudding is set and golden.

    To make caramel sauce,
    bring butter, sugars, cream and salt to a boil and then simmer for 3 or 4 minutes. Remove from heat and add the vanilla.


    clipped on: 01.13.2008 at 07:22 am    last updated on: 01.13.2008 at 07:23 am

    RE: Recipe: Key Lime Pie (Follow-Up #2)

    posted by: teresava on 08.07.2007 at 10:33 pm in Kitchen Table Forum

    I have a really easy recipe that I LOVE...

    1 9" graham cracker pie shell
    1 14oz can sweetened condensed milk (not evaporated)
    3 egg yolks (whites not used)
    1/2 cup Key West Lime Juice (we use Nellie & Joe's)

    Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350 for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving top with whipped cream and lime slices.

    I've also used 6 mini pie shells and bake about the same time.


    clipped on: 08.08.2007 at 06:35 am    last updated on: 08.08.2007 at 06:35 am

    RE: What is your favorite pot luck contribution? (Follow-Up #4)

    posted by: caliloo on 07.30.2007 at 01:21 pm in Cooking Forum

    I made this for the Swim Team picnic last night and every morsel was finished. Seven people asked me for the recipe on the way home too! LOL!

    Frito Salad

    Servings: 11

    1 Head of Romaine, chopped
    1 1/2 cups shredded Cheddar and Monterey cheese blend
    1 red onion, chopped
    1 (15 ounce) can pinto beans, drained
    1 (15 ounce) can black beans, rinsed and drained
    2 tomatoes, chopped
    1 (16 ounce) package corn chips
    1 (16 ounce) bottle Catalina salad dressing

    1. In a large bowl, combine the lettuce, cheese, pinto beans, black beans, onion and tomatoes.
    2. Add the corn chips and enough dressing to coat; toss and serve.


    clipped on: 08.04.2007 at 04:13 pm    last updated on: 08.04.2007 at 04:13 pm

    RE: What is your favorite pot luck contribution? (Follow-Up #1)

    posted by: wizardnm on 07.30.2007 at 11:37 am in Cooking Forum

    I'll assume you can take a cooler. The following salad is one that I have taken and everyone enjoyed.


    Serves 12

    Pan size 9X13

    1 (16 ounce) package corn bread mix
    10 slices bacon
    1 (1 ounce) package ranch dressing mix
    1 1/2 cups sour cream
    1 1/2 cups mayonnaise
    2 (15 ounce) cans pinto beans, drained

    3 tomatoes, chopped
    1 cup chopped green bell pepper
    1 cup chopped green onion
    2 cups shredded Cheddar cheese
    2 (11 ounce) cans whole kernel corn, drained

    Prepare corn bread according to package directions. Cool, crumble, and set aside.

    Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

    Whisk together the dressing mix, sour cream, and mayonnaise.

    Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving



    clipped on: 08.04.2007 at 04:09 pm    last updated on: 08.04.2007 at 04:10 pm

    RE: Baked in the oven donuts????? (Follow-Up #5)

    posted by: nodakgal on 07.06.2007 at 05:41 pm in Kitchen Table Forum

    Here it is....notice there is no nutmeg?? I planned on adding some, IF I made them....

    2 eggs
    1 cup sugar
    1 cup milk
    5 tablespoons melted shortening
    1 teaspoon vanilla extract
    4 cups all-purpose flour sifted before measuring
    4 teaspoons baking powder
    1/2 teaspoon sault
    1 stick butter, melted
    cinnamon sugar (recipe follows)

    -In a large bowl, beat the eggs until foamy. Gradually add the sugar beating constantly stir in the milk shortening and vanilla.

    -Sift together the flour, baking powder and salt. Add to the dry ingredients, mixing well cover and chill the dough for 30 minutes to 1 hour for easier handling.

    -Preheat the overn to 450. Spray a baking sheet with vegetable cooking spray.

    -Roll out or pat the dough on a lightly floured board to a 1/2 inch thickness. Cut with a doughnut cutter. Place the doughnuts and holes on the baking sheet, about 1 inch apart. Bake for 10 to 15 minutes or until golden brown.

    -Brush each doughnut and doughnut hole with melted butter and roll in cinnamon sugar to coat all sides

    *Makes about 36 doughnuts*

    Cinnamon sugar
    1 cup sugar
    1 teaspoon cinnamon

    -In a small bowl, combine the sugar and cinnamon blending well.


    clipped on: 07.06.2007 at 10:19 pm    last updated on: 07.06.2007 at 10:19 pm

    RECIPE: Pineapple Casserole

    posted by: rthummer on 09.23.2006 at 08:53 pm in Recipe Exchange Forum

    1-20oz. can pineapple chunks
    1/2 cup sugar
    3 Tablespoons flour
    l cup shredded cheddar cheese
    1/4 cup butter melted
    1/2 cup Ritz crackers or cracker that is like Ritz

    Drain pineapple reserving 3 Tablespoons of juice. Combine sugar, flour, and juice. Add cheese and pineapple chunks. Place in a 1 quart casserole dish. Mix cracker crumbs and butter and pour over pineapple mixture. Cook 350 degrees for 20 minutes or until golden brown.


    clipped on: 09.24.2006 at 11:14 am    last updated on: 09.24.2006 at 11:14 am

    RE: Annie's salsa mix...big hit (Follow-Up #70)

    posted by: Ristau5741 on 08.27.2005 at 02:43 pm in Harvest Forum

    Here are my adjusted recipies from Annie's original.
    These are for fresh eating...

    what better thing to do while making salsa.

    I like mine chunky...

    Makes about 1 Qt.
    2 cups tomatoes, peeled, chopped and drained
    1 cup tomatillos boiled , cored, chopped
    1 cup chopped onion
    1 cup chopped green pepper
    3 chopped hot peppers
    4 cloves chopped garlic
    tsp cumin
    tsp pepper
    dash salt
    2 tbsp chopped fresh cilantro
    1 tbsp sugar
    1 tbsp Lemon Juice

    Chop up fine, mix refrigerate overnite, drain excess liquid. Eat.

    This is not a canning recipe

    The wife likes hers smooth...

    Makes about 1Qt.
    2 cups tomatoes, peeled, chopped and drained
    1 cup tomatillos boiled , cored, chopped
    1 cup chopped onion
    1 cup chopped green pepper
    4 cloves chopped garlic
    tsp cumin
    tsp pepper
    dash salt
    2 tbsp chopped fresh cilantro
    2 tsp sugar
    1 tbsp Lime Juice
    Throw each ingredient into food processor, transfer to large bowl, add spices, mix well. Transfer to pot, boil down to desired consistency, refrigerate overnight. Eat.

    This is not a canning recipe

    * the major difference between the canning and fresh eating recipies above are that the tomuto sauce and tomato paste have been removed, and added tomatillos.


    clipped on: 09.17.2006 at 02:06 pm    last updated on: 09.17.2006 at 02:07 pm

    RE: LOOKING for: Saltine Crackers Candy Brittle (Follow-Up #6)

    posted by: msmitoagain on 08.07.2006 at 02:47 pm in Recipe Exchange Forum

    This is Paula Deen's recipe. It is called Pine Bark.

    Recipe Summary
    Difficulty: Medium
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Yield: 35 squares
    User Rating:

    35 saltine crackers
    1 cup butter
    1 cup packed light brown sugar
    1/2 teaspoon almond extract
    5 (4-ounce) milk chocolate bars, broken into pieces

    Preheat oven to 400 degrees F.
    Line a 15 by 10 by 1-inch jelly roll pan with tin foil. Lightly spray foil with a non-stick cooking spray.

    Place saltine crackers, salty side up, in prepared pan. In a saucepan, boil butter and sugar for 2 to 3 minutes, stirring constantly. Remove from heat and stir in almond extract. Pour mixture over crackers and bake for 4 to 6 minutes. Remove from oven, top with candy bars, and spread evenly as chocolate begins to melt. Cool slightly and transfer onto waxed paper. Allow to cool completely.


    clipped on: 09.17.2006 at 09:08 am    last updated on: 09.17.2006 at 09:08 am

    RE: RECIPE: Need easy recipes for my son (Follow-Up #6)

    posted by: ginger_st_thomas on 08.28.2006 at 06:10 pm in Recipe Exchange Forum

    8 small boneless chicken breasts
    16 oz can sauerkraut
    4 slices Swiss cheese
    8 oz Thousand Island salad dressing
    1 TBL chopped parsley

    Preheat oven to 375. In a 9x13" baking dish arrange chicken breasts in 1
    layer. Rinse sauerkraut & press out water. Cut cheese slices. Sprinkle
    sauerkraut on chicken breasts. Top w/dressing & cheese. Bake 40 minutes
    covered or until tender. Garnish w/parsley.~~

    Get him a crockpot, Mom. He'll like this one:

    2 cups water
    1/2 cup soy sauce
    4 whole peppercorns
    1 tsp dried rosemary
    1 tsp dried thyme
    1 bay leaf
    1 tsp garlic powder (had none so used 1 minced garlic clove)
    3 lb boneless beef chuck roast, trimmed
    8 French or sourdough rolls, split

    Combine water, soy sauce, peppercorns, rosemay, thyme & garlic in a slow cooker, stirring until well blended. Place roast in cooker & cover.
    Cook on high for 5-6 hours or until beef is tender. Remove meat from broth & shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping.~~ Good topped with Swiss cheese or sauteed onions, peppers or both. I like mustard on the rolls, too.~~

    Marlen's Camarones al Ajillo (Garlic Shrimp)

    3 T Olive oil
    1 lb large shrimp, shelled and deveined
    3 T minced garlic
    1/4 c fresh lime juice
    Salt and pepper, to taste
    Chopped parsley
    Sautee shrimp in olive oil along with the garlic until shrimp turn pink. Add lime juice, salt and pepper to taste, and cook another few minutes, until the shrimp curls slightly. Garnish with chopped parsley serve immediately over white rice.


    1 1/2 pounds ground beef
    1/2 cup raw rice
    1 cup chopped onion
    2/3 cup milk
    1 teaspoon salt
    1/4 teaspoon pepper
    1 can tomato soup
    3/4 cup water

    Mix first 6 ingredients together. Drop by tablespoons in a 9 x 13 pan. Set aside. Combine soup and water. Pour sauce over the meatballs. Cover the pan tightly with aluminum foil. Bake in 350 degree oven for one hour.~~

    2 large green peppers
    1/2 lb lean ground beef
    1/4 cup uncooked instant rice
    8 oz can tomato sauce, divided
    2 TBL chopped onion
    1 egg, beaten
    1/2 tsp salt
    1 TBL grated Parmesan
    1/2 tsp Worcestershire
    Dash of pepper
    Cut peppers in 1/2 lengthwise & remove seeds. Combine meat, rice, 1/4 cup tomato sauce & remaining ingredients. Stuff peppers with mix & place in a greased baking dish. Spoon remaining tomato sauce over stuffed peppers & then sprinkle w/additional Parmesan. Cover & bake in a preheated 350 oven for 50-60 minutes.~~ You can mix mozzarella or cheddar into the meat mixture as well. ~~From By Special Request

    TEXAS TORTILLA SOUP (serves 6-8 )
    One 3 lb chicken
    10 cups water
    2 onions, cut into halves
    6 ribs celery, cut into halves
    8 sprigs cilantro
    4 chicken bouillon cubes
    12 corn tortillas, torn
    2 jalapenos, seeded & chopped
    2 cloves garlic
    Garnish: Fried corn tortilla strips, shredded Cheddar & Monterey Jack, chopped fresh cilantro. ~~
    Rinse the chicken, combine the chicken, water, onions, celery, cilantro & bouillon cubes in a stockpot. Bring to a boil; reduce the heat. Simmer 1 hour or until the chicken is tender. Drain, reserving the stock & discarding the vegetables. Shred the chicken, discarding the skin & bones. Process 2 cups of the reserved stock, tortillas, jalapenos & garlic in a blender until pureed. Pour into the stockpot with the remaining stock. Stir in the chicken. Simmer over low heat 30 minutes or until slightly thickened, stirring occasionally. Ladle into soup bowls. Garnish each serving w/corn tortilla strips, Cheddar, Monterey Jack & cilantro. ~~


    clipped on: 09.17.2006 at 08:56 am    last updated on: 09.17.2006 at 08:56 am