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Misty

Banned
Dec 15, 2011
2,769
752
I haven't seen many here...but like sharing them. These are different.

Pineapple Fritters
1 1/2 cups all-purpose flour
2 tablespoons white granulated sugar
1 tablespoon baking powder
1 (20 ounce) can crushed pineapple, drained
1/2 cup milk
1 cup cooking oil (I use Canola)

Whisk together flour, sugar and baking powder in a bowl. Add crushed pineapple and milk. Stir until dough sticks together. (If you think it is too thin, you can add more flour. If you think it is too thick, add more milk). I use 1/4 cup batter for each fritter. Have your oil hot and drop into hot oil. Mash out like patties with spatula. Brown on each side. Makes 12 fritters. Drizzle on syrup and powdered sugar or just use the powdered sugar. Enjoy!
 

Dawn

Beach Fanatic
Oct 16, 2008
1,203
519
Thanks - we used to have a recipe forum here back in the day. Always like to see new stuff to cook.

Easy Thai Shrimp Soup......


Ingredients

  • 1 cup uncooked basmati rice
  • 2 tablespoons unsalted butter
  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoon red curry paste
  • 2 (12-ounce) cans unsweetened coconut milk
  • 4 cups vegetable stock
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves


Instructions
  • In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
  • Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  • Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
  • Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
  • Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
  • Stir in rice, shrimp, lime juice and cilantro.
  • Serve immediately.
 

Misty

Banned
Dec 15, 2011
2,769
752
I've actually made this one, minus the black olives (don't like them) and it's really good. When tomatoes and cucumbers are in season it makes the salad even better.

Ranch Pasta Salad
8 ounces salad rotini pasta (could use any kind of pasta you like)
1 can medium pitted ripe olives, weight 6 ounces, drained, chopped
1 cup cooked chicken breast, chopped
1/4 cup real bacon bits
1 cup sharp cheddar cheese, shredded
1/2 cup green onion, chopped (or about 3 onions)
12 cherry tomatoes, cut in half (could use more or 1 large tomato, chopped and drained)
1 cup cucumber, coarsely chopped

Prepare pasta according to package directions for salad pasta draining and running under cold water. Let pasta cool while you prepare other ingredients. Mix all together in a large salad bowl and add ranch dressing. Let cool in refrigerator for several hours before serving or overnight. Makes about 10 to 12 servings. Serve over lettuce or as is. (Note: This salad will keep in the refrigerator for several days. If becomes dry after a few days, add more mayo.)
 

Misty

Banned
Dec 15, 2011
2,769
752
Banana Split Salad

1 box (3.4 oz.) box instant vanilla pudding
1 can(s) (20 oz.) crushed pineapple (do not drain)
1 (8 oz.) container cool whip
2 c mini marshmallows
1/2 c finely chopped pecans + 2 tbsp. for garnish
1/4 c mini chocolate chips + 2 tbsp. for garnish
2 ripe bananas, sliced
1 jar(s)(10 oz.) jar maraschino cherries, drained and halve

Stir together the pudding mix and pineapple until dissolved and thickened. Fold in the Cool Whip.
Gently stir in the marshmallows, nuts, chocolate chips, bananas, and cherries. Sprinkle chocolate chips/ nuts on top (for garnish)Refrigerate at least 4 hours to chill.
 

Misty

Banned
Dec 15, 2011
2,769
752
AUTUMN APPLE CAKE

5-7 apples
1 (9 ounce) package yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1 stick real butter

Directions:
Preheat oven to 350°F
Fill your 9x12 pan 1/2 full with apples which you've peeled, cored and sliced thin
(peeling is optional)
Sprinkle the apples with dry cake mix
Combine sugar and cinnamon and sprinkle over the cake mix
Melt butter and drizzle over
Bake for 30 minutes or until golden brown

Can be served with ice cream, if desired.
Hint:: Sprinkle the sugar and cinnamon on the apples before the cake mix.
 

Misty

Banned
Dec 15, 2011
2,769
752
These are delicious!

Mounds Brownies

1 brownie mix (9x13 size)...mixed and baked according to box directions.
5 cups shredded coconut
1 can sweetened condensed milk
Mix the coconut and milk together.

As soon as you take the brownies from the oven, spread the coconut/milk mixture over hot brownies.

1 container chocolate frosting..microwaved just longer enough to make the frosting pourable. Pour over the brownies topped with coconut mixture. Spread to seal edges.
 

Misty

Banned
Dec 15, 2011
2,769
752
Marinated Vegetable Salad

5 cups broccoli florets
2 cucumbers, peeled, sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3 carrots, peeled, thinly sliced
5 ounces sliced black olives
3⁄4 cup parmesan cheese, grated
1 tablespoon minced parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 (8 ounce) bottle Italian dressing
12 ounces cherry tomatoes, halved
salt and pepper

DIRECTIONS

Combine all ingredients, except tomatoes, in large bowl.
Cover and refrigerate overnight, stirring occasionally.
Add tomatoes, season with salt and pepper and toss.
 

Misty

Banned
Dec 15, 2011
2,769
752
Bourbon Chicken

2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Directions
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice
 
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