6 eggs
1 cup flour
1/2-1 cube margarine
1 cup milk
1 1/2 tsp. salt
Preheat oven to 425 degrees. Put margarine in 9X13 pan. Put in oven to melt. Don't burn butter. Remove pan when buter is melted. Place eggs in mixing bowl and whip with an electric mixer. Add milk. Gradually add flour and salt. Continue to beat until oven reaches 425. Then pour quickly into pan. Put in oven for 20 minutes. Cut in squares and sprinkle with powdered sugar and syrup.
Thursday, May 27, 2010
Mom's buttercream frosting
3 c. powdered sugar
1/2 cube butter
pinch salt
1 tsp vanilla or almond
4 Tbspt canned or regular milk as needed
1/2 cube butter
pinch salt
1 tsp vanilla or almond
4 Tbspt canned or regular milk as needed
Monday, May 3, 2010
Cafe Rio Tomatillo Dresing
1 pkg Hidden Valley Ranch Dressing Mix
1 C Buttermilk
1 C Mayo
1 Tomatillo
1/2 Bunch of Cilantro
1 Clove of Garlic
1/2 Limes Juice
1/2 to 1 Small Jalepeno, seeds removed. For a little spicier add some of the seeds.
Blend all ingredients well in a food processor & refrigerate.
1 C Buttermilk
1 C Mayo
1 Tomatillo
1/2 Bunch of Cilantro
1 Clove of Garlic
1/2 Limes Juice
1/2 to 1 Small Jalepeno, seeds removed. For a little spicier add some of the seeds.
Blend all ingredients well in a food processor & refrigerate.
Pork Barbacoa (Cafe Rio)
If you throw all of this into your pressure cooker and cook for about 1.5 to 2 hours then it's much faster than using the crock pot the way this recipe suggests.
2 lbs. Pork
3 Cans of Coke or Dr. Pepper (not diet)
1/4 C. Brown Sugar
Dash of Garlic Salt
1/4 C. Water
1 Can Sliced Green Chilies
3/4 can Red Enchilada Sauce (I use whatever color sauce I have on hand and just use the whole can, it always is fine)
1 C. Brown Sugar
Put pork in a heavy Ziploc bag to marinate. Add a can and a half of coke and 1/4 C. of brown sugar. Marinate for a few hours or overnight.
Drain Marinade and put pork, 1/2 can of coke, water, & garlic salt in crock pot on high for 3-4 hours (until it shreds easily, but don't let it get too dry). Remove pork from crock pot and drain liquids then shred pork. In a food processor or blender, blend 1/2 can coke, chilies, enchilada sauce, & 1 cup of brown sugar. If the mixture is too thick add more coke little by little until desired consistency is reached. Place shredded pork and sauce back in crock pot and cook on low for 2 hours.
Serve however you like. I like it in a tortilla with cilantro and any other yummy goodness I have on hand like salsa, beans, rice, cheese, tomatoes, etc.
2 lbs. Pork
3 Cans of Coke or Dr. Pepper (not diet)
1/4 C. Brown Sugar
Dash of Garlic Salt
1/4 C. Water
1 Can Sliced Green Chilies
3/4 can Red Enchilada Sauce (I use whatever color sauce I have on hand and just use the whole can, it always is fine)
1 C. Brown Sugar
Put pork in a heavy Ziploc bag to marinate. Add a can and a half of coke and 1/4 C. of brown sugar. Marinate for a few hours or overnight.
Drain Marinade and put pork, 1/2 can of coke, water, & garlic salt in crock pot on high for 3-4 hours (until it shreds easily, but don't let it get too dry). Remove pork from crock pot and drain liquids then shred pork. In a food processor or blender, blend 1/2 can coke, chilies, enchilada sauce, & 1 cup of brown sugar. If the mixture is too thick add more coke little by little until desired consistency is reached. Place shredded pork and sauce back in crock pot and cook on low for 2 hours.
Serve however you like. I like it in a tortilla with cilantro and any other yummy goodness I have on hand like salsa, beans, rice, cheese, tomatoes, etc.
Marsala Cream Sauce (Macaroni Grill)
I recommend doubling this recipe. I found it barely made enough sauce for two generous servings. I ended up back in the kitchen trying to whip up another batch real quickly as we had dinner guests.
Ingredients
1 Shallot -- minced
1 tb butter
1 c Dry marsala wine
1 t Fresh thyme
1 c Heavy cream
2 tb butter -- cubed
Salt and white pepper -- to taste
1/2 c Grated parmesan (use the expensive stuff, you won't be sorry)
Instructions
Saute shallot in the butter, covered, for 5 min.
Add wine and thyme and reduce until only about 2 tbsp of liquid remain.
Add cream and simmer until reduced by half.
Add butter and stir continuously until fully emulsified.
Season with salt and pepper.
Stir in parmesan.
Keep warm until ready to serve. Serve over whatever kind of pasta you like.
I added sundried tomatoes and some sauteed orange and yellow peppers. So good!
Ingredients
1 Shallot -- minced
1 tb butter
1 c Dry marsala wine
1 t Fresh thyme
1 c Heavy cream
2 tb butter -- cubed
Salt and white pepper -- to taste
1/2 c Grated parmesan (use the expensive stuff, you won't be sorry)
Instructions
Saute shallot in the butter, covered, for 5 min.
Add wine and thyme and reduce until only about 2 tbsp of liquid remain.
Add cream and simmer until reduced by half.
Add butter and stir continuously until fully emulsified.
Season with salt and pepper.
Stir in parmesan.
Keep warm until ready to serve. Serve over whatever kind of pasta you like.
I added sundried tomatoes and some sauteed orange and yellow peppers. So good!
Pasta Milano (Macaroni Grill copycat)
Ingredients:
12oz. bowtie pasta
1 Tbs unsalted butter
8oz. sliced mushrooms
1 1/2 cups fat free half & half* (regular half and half will make for a creamier sauce)
1 pkt. (1.6oz) Knorr garlic herb sauce mix
6oz. grilled chicken breast strips
1/3 cup sliced sundried tomatoes
1 Tbs grated parmesan
2 Tbs chopped parsley
Directions:
- Cook pasta
- Melt butter in large skillet. Add mushrooms, saute 5 minutes. Remove when tender.
- Add half & half and sauce mix to skillet. Bring to boil stirring often. Reduce heat and simmer 3 minutes until thickened.
- Stir in remaining butter, chicken, mushrooms, parmesan, tomatoes; heat through.
- Add pasta to sauce, top with parsley and serve.
12oz. bowtie pasta
1 Tbs unsalted butter
8oz. sliced mushrooms
1 1/2 cups fat free half & half* (regular half and half will make for a creamier sauce)
1 pkt. (1.6oz) Knorr garlic herb sauce mix
6oz. grilled chicken breast strips
1/3 cup sliced sundried tomatoes
1 Tbs grated parmesan
2 Tbs chopped parsley
Directions:
- Cook pasta
- Melt butter in large skillet. Add mushrooms, saute 5 minutes. Remove when tender.
- Add half & half and sauce mix to skillet. Bring to boil stirring often. Reduce heat and simmer 3 minutes until thickened.
- Stir in remaining butter, chicken, mushrooms, parmesan, tomatoes; heat through.
- Add pasta to sauce, top with parsley and serve.
Cheese Soup
In one pot:
4 Cups cubed potato
2 Cups celery
2 cups carrots
1 1/2 cup onion (chopped)
3-4 cups water
Simmer 20 min.
Boil then put on med-low
In a separate pot:
3 c cold milk
1 sq. maragarine/butter
6 chix bouillon cubes
1 Tbsp. dry mustard
1/3 c. flour
salt and pepper
2lbs. Velveeta cheese
Cook on Medium heat until cheese melts and sauce thickens
Add sauce and vegetables together (Do not drain veggies)
Add a package of frozen broccoli
Cook until hot and vegetables are tender.
4 Cups cubed potato
2 Cups celery
2 cups carrots
1 1/2 cup onion (chopped)
3-4 cups water
Simmer 20 min.
Boil then put on med-low
In a separate pot:
3 c cold milk
1 sq. maragarine/butter
6 chix bouillon cubes
1 Tbsp. dry mustard
1/3 c. flour
salt and pepper
2lbs. Velveeta cheese
Cook on Medium heat until cheese melts and sauce thickens
Add sauce and vegetables together (Do not drain veggies)
Add a package of frozen broccoli
Cook until hot and vegetables are tender.
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