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| Thursday, April 20, 2006 |
Pineapple Salsa
By Pam @ 1:22 PM :: 1655 Views ::
0 Comments ::  :: Side Dish
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1 8 oz. can unsweetened crushed pineapple
1/8 C. diced red pepper
1/8 C. diced green pepper
2 T. red onion
2 T. fresh cilantro
1/8 tsp. salt
2 T. fresh lime juice
1 T. seeded & chopped jalepeno pepper
Mix all ingredients and serve with grilled/blackened fish or chicken. Also great with chicken fajitas.
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| Tuesday, January 03, 2006 |
Pork Spring Rolls for 12
By Maralea @ 12:42 PM :: 2375 Views ::
0 Comments :: :: Appetizer, Main Dish, Pork, Side Dish
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2 cloves garlic – crushed
(or minced from jar) |
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1 cup shredded carrots |
| 1 lb ground pork |
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1 tsp salt |
| ½ cup chopped onion (optional) |
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2 to 3 tbsp soy sauce |
| ½ cup chopped celery |
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1 scrambled egg |
3 tbsp chunky peanut butter
1 sm. bundle of Rice Noodles
(soak 30 min or until soft) |
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1 pkg spring roll wrappers (25) cut to 50 triangles |
| 3 cups fresh bean sprouts |
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2 tbsp corn starch |
| 3 cups shredded cabbage |
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½ cup water |
| Vegetable oil for frying – 1 to 1-1/2 inch cooking oil in fry pan or deep fry. |
| 1 bottle of spring roll sauce from Asian store. |
- Brown ground pork with crushed garlic on high heat until pork is browned (no pink). Add rice noodles, salt, soy sauce, onion, peanut butter and egg. Stir together well. Turn stove off. Add celery, bean sprouts cabbage and carrots and stir well again.
- Mix corn starch and water in small bowl (this mixture is used for sealing the spring rolls shut). Thaw spring roll wrappers in microwave for 20-30 seconds. Cut into triangles. Peel off one wrapper at a time to prevent them from drying out. Cover with damp towel too. Wrap by putting a heaping tbsp of filling into center of triangle and putting a little cornstarch mixture on finger and put on each corner of triangle. Wrap long sides one over the other and then roll to tip. Place in pan or plate tip side down while finishing rolling the spring rolls. Cover with damp towel until ready to fry.
- Place in heated oil and turn when brown (approx. 5 minutes). Place onto two or more layers of paper towel and then transfer to another dish with paper towel.
- Serve with Spring roll sauce (called Sweet Chili Sauce).
Asian stores to get some ingredients at:
Rhino Food Store – 7411 W. Hampton Ave. (Milwaukee)
Asian Mart – 1125 Old World Third Street (Milwaukee)
Lanexang – 3508 W. Burnham (Milwaukee)
Asian International Market – 3403 W. National Ave. (Milwaukee)
Thanlouang Asian Food Market – 2611 W. National Ave. (Milwaukee)
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| Sunday, November 20, 2005 |
Spinach Souffle
By Laurie @ 11:18 AM :: 2447 Views ::
0 Comments :: :: Vegetarian, Casseroles, Vegetable, Side Dish
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2 pkg. chopped spinach (thaw and drain)
1 3 oz. cream cheese
1 can durkee onions
1 can cream of mushroom soup
1/2 C. saltine crackers (coarsely crushed)
butter
Mix together in a bowl spinach,cream cheese,onions, and soup. Put in greased casserole dish.
Brown crackers in butter. Sprinkle on top of spinach.
Bake 325 F. 45 minutes. ENJOY!!
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| Sunday, November 20, 2005 |
Artichoke/Spinach Casserole
By Laurie @ 11:09 AM :: 2436 Views ::
0 Comments :: :: Vegetarian, Casseroles, Vegetable, Side Dish
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2-10 oz pkg chopped,cooked,drained spinach
8 oz. cream cheese
1/4 C. butter (for pan bottom)
salt and pepper
1 can artichoke hearts (drained)
1 C. seasoned croutons
1/2 C. butter (melted)
Cook spinach, mix spinach with cream cheese, salt, pepper, and put into buttered bottom casserole dish.
lay artichoke hearts on top of spinach.
coat croutons in melted butter, put on top of artichoke hearts.
Bake at 350 F. 30 Minutes. ENJOY!!
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| Sunday, November 20, 2005 |
Cheesy Potatoes
By Laurie @ 11:01 AM :: 2043 Views ::
0 Comments :: :: Casseroles, Side Dish
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6 Tblsp. butter
1 large onion (vadalia preferred) chopped
3 C. half and half
1 large pkg chunk style hashbrowns (not obrien style)
salt and pepper
parmesan cheese (not canned) fresh grated style
melt butter in pasta size pot. add onion cook until tender. add cream and cook until thickened ( maybe 5 minutes) add potatoes and cook 15 minutes. put in buttered casserole or 9x13 pan and sprinkle with parmesan cheese. dot with 6 Tblsp. of butter.
Bake 350 F 45 minutes. ENJOY!!
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| Sunday, November 20, 2005 |
Brussel Sprouts with Glazed Red Onions
By Laurie @ 10:52 AM :: 2074 Views ::
1 Comments :: :: Vegetarian, Vegetable, Side Dish
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1 basket brussels sprouts (10 oz)
salt and pepper
1 Tblsp. butter
1 Tblsp. olive oil
1 small red onion thinly sliced lengthwise
2 Tblsp. balsamic vinegar
Trim outer leaves of sprouts and stems. Boil sprouts in med pot add salt (about 4 min.) Remove and drain rinse with ice cold water. Drain and cut in half.
Heat 1/2 Tblsp. butter and 1/2 Tblsp. olive oil in large skillet on med-high. Add sprouts, cook until browned and crisp on edges. Salt and pepper. Put in bowl and cover to keep warm.
Add remaining butter and oil to skillet, add onions, cook until wilted (3-4 minutes). Add vinegar and stir to loosen pan drippings. When vinegar is reduced and onions glazed, add sprouts to pan and toss well. ENJOY!!
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| Sunday, November 13, 2005 |
Quick Pickled Cucumbers
By Laurie @ 5:00 PM :: 2226 Views ::
0 Comments :: :: Salad, Vegetable, Side Dish
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1 english or seedless cucumber
1 Tblsp. distilled white vinegar ( I DOUBLE BRINE)
2 tsp. sugar
2 tsp. dill
1 tsp. coarse salt
1. Cut cucumber crosswise into 3 equal parts, cut each piece lengthwise into strips.
2. In a large bowl, whisk together vinegar,sugar,dill, and salt. Add cucumbers, toss to coat. serve or let stand up to 1 hour at room temp. refrig leftovers.
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| Saturday, November 12, 2005 |
Calico Beans
By Laurie @ 11:34 AM :: 2644 Views ::
0 Comments :: :: Barbeque, Crock Pot, Main Dish, Casseroles, Side Dish
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1 lb bacon
2 lbs ground round or ground turkey
1 large onion (Vadalia preferred)
1/2 C. brown sugar
1 C. ketchup
1 tsp salt
1 tsp dry mustard
2 large cans Bush's pork and beans
2 can Butter beans (drained)
2 cans Bush's spicy chili beans
Microwave or fry bacon until crisp, crumble and set aside. Fry meat and onion till brown. Drain. Mix together bacon mean and remaining ingredients. Put into crock pot or casserole and bake at 350 F. at least 30 min. ENJOY!!
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| Saturday, November 12, 2005 |
Grape Salad Delight
By Laurie @ 11:24 AM :: 2234 Views ::
0 Comments :: :: Dessert, Salad, Side Dish
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Make the night before for better flavor !!
2 lbs. Green grapes
2 lbs. Red grapes (seedless)
Wash and dry grapes put in bowl
2 C. sourcream
2 package cream cheese room temp.
2 tsp. vanilla
1 c. sugar
Mix with mixer until creamy. Pour over grapes, spread evenly.
1 C. brown sugar
1 C. pecans chopped
Sprinkle brown sugar over cream cheese mixture, sprinkle pecans on top. cover and refrigerate overnite, and ENJOY!!!
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| Friday, November 11, 2005 |
Shrimp Salad
By Laurie @ 8:51 AM :: 2597 Views ::
0 Comments :: :: Main Dish, Salad, Seafood, Vegetarian, Side Dish
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2 C. Shrimp Thawed (2 lbs. Cooked)
20 Oz. Cremette shells (1 box + 1/4 box)
1 C. Sugar
1 C. Vinegar
2 C. Helman's 16 oz. mayo
1 can Sweetened condensed milk
4 carrots julienned carrots ( I use bagged pre cut about 2 C.)
4 celery chopped
1 large onion chopped Vadalia if you have one
1 green pepper
salt and pepper
Cook, drain and rinse noodles. Mix sugar,vinegar,mayo,milk in a bowl. mix shrimp, noodles, carrots, onions,celery, green pepper, pepper,salt in another bowl. pour 1/2 of the sauce over shrimp and mix well. Refrig overnite. When ready to serve add the rest of the sauce and mix well. Enjoy!!! (This really tastes better made the night before)
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