Let's Share Recipes

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.

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.)

Love these.

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.

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.

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.

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.

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

Where's the bourbon?

Where's the bourbon?

LOL! I thought the same thing....but it is really good.

Add your own for a lil extra kick!

BLT Macaroni Salad

1/2 cup mayonnaise
3 tablespoons chili sauce
2 tablespoons lemon juice
1 teaspoon sugar
3 cups elbow macaroni, cooked
1/2 cup tomato, seeded and chopped
2 tablespoons green onions, chopped
3 cups lettuce, shredded
4 slices cooked bacon, crumbled

Directions:
1. In a large bowl, combine the first four ingredients; mix well.
2. Add the macaroni, tomato and onions; toss to coat.
3. Cover and refrigerate.
4. Just before serving, add lettuce and bacon; toss to coat

Almond Joy Cookies

Ingredients
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds
Directions
Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

"Oven" Blackened Mahi Mahi

2 Mahi Mahi filets
olive oil
blackened seasoning

Blackened Seasoning Recipe:

1 T. smoked paprika
1 1/2 tsp. salt
1 T. onion powder
1 T. garlic powder
1 T. cayenne pepper
2/3 T. black pepper
1 tsp. thyme
1 tsp. oregano

Combine all ingredients and store in an airtight container.

Preheat the oven to 425 degrees. Line a baking sheet with tin foil or parchment paper. Place the filets on the baking sheet and rub both sides with some olive oil then sprinkle (liberally) some of the seasoning on one side, rub it in and then do the same with the other side. Bake for 8-10 minutes (the fish should feel firm when you touch the top of it), then move under the broiler and broil for 1 minute. Remove and serve with a side of rice.

I love my crock pot!

Crock Pot Cashew Chickhen

lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Parmesan Yellow Squash Fries

1 large yellow squash or 2-3 small ones
1/4 C. flour
1/4 C. Italian bread crumbs
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. smoked paprika
2 eggs
2 T. milk
1/4 C. freshly grated parmesan cheese

Wash the squash and then slice them into strips. Combine the flour, bread crumbs, salt, pepper and paprika in a bowl. In a separate bowl, beat together the eggs and milk. Line a baking sheet with tinfoil and spray with cooking spray. Take each squash strip and dip into the flour mixture then into the egg and place on the baking sheet. Repeat with remaining strips. Once they are all on the baking sheet, sprinkle the tops with the parmesan cheese. Place under the broiler for 5-6 minutes or until they begin to brown, remove and gently turn them over and return to the oven for another 2 minutes or so or until browned. Watch closely, remove from the oven and enjoy!

Cabbage, Ham and Spaghetti Casserole

8 ounces of thin spaghetti, cooked al dente according to package directions and drained
6 to 7 cups of chopped cabbage, uncooked
2 cups of cooked, chopped ham
1 medium onion, coarsely chopped or 1 1/2 to 2 cups
1/2 cup butter or margarine or 8 tablespoons or 1 stick
1/3 cup all-purpose flour
1/2 teaspoon black pepper
1/2 teaspoon salt, optional
1 cup milk
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
2 cups shredded cheese
1 cup Monterey Jack.
1 cup bread crumbs

Combine butter, flour, pepper, salt, milk and cream of mushroom soup in a saucepan on top of the stove. Bring to a slow boil. Remove and stir in shredded cheese until melted. Spray a 9 x 13 casserole dish. Mix the chopped onion and cabbage together. Layer half the cabbage and onion in the bottom of the dish; add half the cooked spaghetti. Sprinkle on 1 cup of the cooked ham. Pour on half the cheese soup mixture. Make another layer ending with the soup. Cover with foil and bake in preheated 350 degree oven for 60 minutes. Remove foil and sprinkle on bread crumbs and more cheese if desired. Return to oven until cheese melts. ( I just put it under the broiler for a few minutes). Makes 10 to 12 servings.

Your kids will love these!

Pepperoni Pizza Puffs

3/4 C. Flour
3/4 tsp. Baking Powder
3/4 C. Milk
1 Egg
1 1/4 C. Italian Cheese blend
4 oz. Pepperoni Mini’s
1 C. Marinara Sauce
2 Tbsp. Basil


1. Preheat oven to 400 degrees.
2. Grease a mini muffin pan with nonstick cooking spray.
3. In a large bowl, combine flour, baking powder, milk, egg, cheese, and pepperoni, stirring until completely mixed. Spoon batter into the prepared mini-muffin cups. 4. Bake for 15-18 minutes.
5. Sprinkle with fresh chopped herbs, and serve with warm marinara for dipping.

Makes 12 Puffs.

HINT! Bake your cookies in a muffin tin....it will keep them from spreading out and being to thin!

Hershey's Best Brownies
1 cup butter or 1 cup margarine
2 cups sugar
2 teaspoons vanilla
4 eggs
3/4 cup cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped nuts (optional)

Directions
Heat oven to 350 degrees.
Grease 13x9x2 inch baking pan.
Melt butter in microwave.
Stir in sugar and vanilla.
Beat in eggs, one at a time.
Add cocoa, flour, baking powder and salt; beat until well blended.
Stir in nuts, if desired.
Pour batter into pan.
Bake 30-35 minutes or until brownies begin to pull away from sides.
Cool completely.

So easy........soooo good.

Strawberry Cream Cheese Cobbler
1 stick ( 1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, capped and washed (you can use as many strawberries as you want)
4 ounces cream cheese, cut in small pieces
Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.
Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling.

You can do this same cobbler with self rising flour. OMIT salt, baking powder and the egg.

Grands Chicken Pot Pie Puffs


2 cups Green Giant frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury Grands Flaky Layers refrigerated biscuits

Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each.Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Root Beer Pot Roast

1 (4 lb) eye of round roast (or another you prefer)
1 1/2 teaspoons salt, divided
1 teaspoon pepper, divided
1 tablespoon vegetable oil
1 large onion, thinly sliced
1 (12 ounce) bottles root beer ( not diet)
1 (12 ounce) bottles chili sauce
1 garlic clove, minced

Directions
Sprinkle roast evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
Brown roast on all sides in hot oil in a large ovenproof Dutch oven over medium-high heat. Add onion. Remove Dutch oven from heat.
Stir together remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, root beer, chili sauce and garlic until blended. Pour root beer mixture over roast mixture in Dutch oven.
Bake covered at 300 degrees for 3 hours or until tender.

LAYERED PIZZA DIP

1 (8-oz.) container soft cream cheese with chives and onions
1/2 cup chunky pizza sauce
1/2 cup chopped green bell pepper
1/3 cup finely chopped pepperoni
2 oz. (1/2 cup) shredded mozzarella cheese
2 oz. (1/2 cup) shredded Cheddar cheese
Instructions
Heat oven to 350°F. In ungreased 9-inch pie pan or 1 to 1 1/2-quart baking dish, layer all ingredients in order listed.
Bake at 350°F. for 10 to 15 minutes or until dip is hot and cheese is melted.
Serve warm with bagel crisps, bagel chips, crackers or toasted french bread.

Grilled Buffalo Chicken Breast

24oz boneless, skinless chicken breast (4- 6 oz breasts)
2 tsp salt
2 tsp pepper
1/2 cup reduced fat blue cheese dressing
1/4 cup blue cheese, crumbled
1 tbsp celery seed
1/4 cup buffalo sauce (I used Frank's Red Hot sauce)
Instructions
Preheat grill, or oven, to medium high or 350 degrees
Butterfly chicken breast, using a sharp knife cut through the middle of the breast making sure to not cut through it entirely, then lay chicken breast open
Season inside and out side of each breast with salt & pepper
In a small bowl combine blue cheese dressing, blue cheese and celery seed
Spread 1/4 of blue cheese mixture onto one side of each breast
Fold chicken back to make it look like a whole chicken breast and secure opening with a few toothpicks to ensure chicken stays together while cooking
Brush one side of the chicken with buffalo sauce
Place buffalo side of the chicken on the grill or onto a rimmed being sheet
Brush remaining buffalo sauce on second side of chicken breasts
Grill on each side for 8-10 minutes, or roast in the oven for 20-30 minutes, or until chicken is cooked through

Parmesan Garlic Cauliflower

3 tablespoons fresh minced garlic
3 tablespoons olive oil
1 head cauliflower, separated in florets...
1/3 cup grated parmesan cheese
salt and black pepper
chopped fresh parsley
Directions:
Preheat oven to 450 degrees.
Grease large casserole dish.
Place olive oil and garlic in large resealable bag.
Add cauliflower and shake to mix.
Pour into prepared casserole dish.
Bake for 20 to 25 minutes, stirring halfway through.
Top with Parmesan and parsley and broil for 3 to 5 minutes until golden brown.