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  1. #61
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    Lasagna Roll-ups....
    This is a kid pleasing recipe! My mom also added this one.. lol

    Ingredients:

    -15 lasagna strips
    - 1. c shredded mozarella cheese
    - 1 (32 oz) jar spaghetti sauce/or your own sauce

    Filling:

    -2. lb ricotta cheese
    -1 c. shredded mozzarella cheese
    -1/3 c. grated parmasean cheese
    -3 eggs, beaten
    -1 tbsp. chopped fresh parsley
    - 1 tsp. salt

    Directions:

    Cook lasagna strips according to package directions; drain. Pour half of spagenttie sauce on bottom of a 13x9 in baking dish. Mix filling ingredients together. Spread filling mixture evenly on individual lasagna strips. Roll them up and arrange them, seam side down, on top of sauce in the pan. top with remaining sauce and 1 cup Mozzarella cheese. bake at 375* for 35-40 min. Let cool for about 15 min before serving. makes 6-8 servings.
    Kristen-24yo
    MaKayla-8yo
    Anthony-2yo

  2. #62
    vanessa23
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    BBQ Pork for Sandwiches (from allrecipes.com)

    Ingredients
    1 (14 ounce) can beef broth
    3 pounds boneless pork ribs (I used tenderloin)
    1 (18 ounce) bottle barbeque sauce

    Directions
    Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
    Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
    Bake in the preheated oven for 30 minutes, or until heated through.

    I didn't use bottled sauce instead, I followed one of the reviewers recommendations:

    1/2 cup cider vinegar 1/2 cup packed brown sugar 1/2 cup ketchup 1/4 cup chili sauce 1/4 cup Worcestershire sauce 2 tbsp chopped onions 1 tbsp lemon juice 1/2 tsp ground mustard 1 clove garlic, minced dash cayenne pepper Combine all sauce ingredients in a saucepan. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally.

  3. #63
    vanessa23
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    TANGY MEATBALLS



    2 lbs of ground meat - you can use any combination, but I typically do the following:

    1 lb x-lean ground beef

    ½ lb lean ground pork

    ½ lb lean ground veal



    1 tbsp minced onion

    1 tbsp horseradish sauce

    ½ cup bread crumbs

    ¼ tsp Maggi hot chilli sauce

    2 eggs

    salt and pepper



    Mix all ingredients in large bowl and form into 1” balls.

    Place onto baking sheet and cook at 350 degrees for 10 minutes. Turn on broiler and brown for another 5 minutes or until nice and brown.

    Place cooked meatballs onto paper towel to drain, and then place in a large pot.



    SAUCE



    2 cups ketchup

    ½ cup water

    ¼ cup cider vinegar

    2 tbsp brown sugar

    1 tbsp minced onion

    2 tsp Worcestershire sauce

    ½ tsp salt

    1 tsp dry mustard

    dash of pepper

    ¼ tsp Maggi extra hot chilli sauce



    Mix all together and pour over cooked meatballs in pot. If there is not enough to just cover all meatballs, add more water or tomato juice (sometimes I just double the whole sauce recipe!)



    Simmer for 1-2 hrs stirring occasionally



    They taste better if you make them a day or so ahead and keep them in the fridge.

  4. #64
    Posting Addict Spacers's Avatar
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    Hummus

    16-ounce can of garbanzo beans, drained but keep the liquid
    1/4 cup lemon juice
    2 tablespoons tahini (sesame seed paste)
    2 or 3 cloves of garlic, crushed
    1/2 teaspoon salt
    2 tablespoons olive oil

    In a food processor, combine all ingredients with a couple of tablespoons of the liquid saved from the beans, and puree until smooth. You want a soft, creamy texture; add more bean liquid (a teaspoon at a time) if necessary, but don't let it get too runny. When ready to serve, drizzle with a bit more olive oil and/or sprinkle with a bit of mild paprika. Serve with pita bread triangles and fresh veggies to dip.



    Roasted Garlic Hummus
    I make this version if I don't have any tahini on hand, or if I'm serving people with a fondness for garlic or an aversion to tahini. Even though it has a lot of garlic, since it's roasted the flavor is actually pretty mild.

    16-ounce can of garbanzo beans, drained but keep the liquid
    2 tablespoons roasted garlic (use the stuff in a tube or jar to save time)
    2 teaspoons lemon juice
    1 tablespoon olive oil

    In a food processor, combine all ingredients and puree until smooth. You want a soft, creamy texture; add a bit of bean liquid or more olive oil (a teaspoon at a time) if necessary, but don't let it get too runny. This recipe doesn't usually need salt, but give it a taste just in case, especially if your beans and/or garlic don't have salt added. When ready to serve, drizzle with a bit more olive oil and/or sprinkle with a bit of mild paprika. Serve with pita bread triangles and fresh veggies to dip.
    The number of U.S. states in which a person can marry the person they love regardless of gender: 30 and counting!

  5. #65
    Posting Addict Spacers's Avatar
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    Breakfast Pizza

    10 frozen hash brown potato patties
    6 sliced bacon, cooked & crumbled
    1 can sliced mushrooms
    2 cups chopped onions
    1 6-ounce can olives, sliced
    10 slices American cheese
    1 dozen eggs
    2 cups water
    Salt & pepper to taste
    1 package shredded mozzarella cheese (it doesn't say what size???)

    Spray cookie sheet with non-stick spray. Arrange frozen hash browns in pan. Sprinkle with bacon, mushrooms, onions, and olives. Top with American cheese. Beat together eggs & water, and season with salt & pepper, and pour over the hash browns. Sprinkle with mozzarella cheese. Bake at 350 for 45 minutes, or until top is golden brown.
    The number of U.S. states in which a person can marry the person they love regardless of gender: 30 and counting!

  6. #66
    Posting Addict Spacers's Avatar
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    Black Bean Enchiladas

    2 or 3 cans black beans
    Onion
    Garlic
    Bell pepper
    Olive oil
    Cumin
    Oregano
    Salt & pepper
    Lawry's Enchilada Sauce packet (requires a small can of tomato paste)
    8 whole wheat flour tortillas
    8 ounces cream cheese
    Mexican blend cheese to sprinkle on top

    Drain & rinse the beans. Saute some onion, garlic & bell pepper in olive oil until softened, then add the beans and season to taste. Don't skimp on the seasonings! Keep warm. Prepare the Lawry's Enchilada Sauce per packet instructions. Spread some in the bottom of a 9x13 baking dish and keep the remaining sauce warm.

    Spread a tortilla with an ounce of cream cheese, and fill with the prepared black beans. Roll up and place, seam side down, in the baking dish. Repeat with the remaining tortillas. Pour the remaining sauce over the enchiladas, sprinkle with the Mexican blend cheese, and bake at 350 until hot & bubbly.
    The number of U.S. states in which a person can marry the person they love regardless of gender: 30 and counting!

  7. #67
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    Idaho Sunrise!

    Here is a pic, they look so good
    http://gimmesomeoven.com/idaho-sunrise-baked-eggs-and-bacon-in-potato-bowls/
    • 1 large baked potato (russett or sweet)
    • 1 Tbsp. butter
    • 2 eggs
    • 2 strips bacon, cooked and diced
    • 2 Tbsp. shredded cheese
    • 1 Tbsp. fresh parsley, chopped
    • salt and freshly ground black pepper
    Method:
    Lay the baked potato on its side, and use a knife to carefully cut off the top third of the potato. With a spoon, hollow out the middle of the potato to make a “bowl”, leaving the potato as thick or thin as you’d like. (Just remember, the more room you leave, the more room for eggs, bacon and cheese!)
    Place 1/2 tablespoon of butter in the middle of each bowl. Then gently break an egg into each bowl, careful not to break the yolk. Top with bacon, cheese, parsley, and then season with salt and pepper.
    Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set. Serve immediately.
    Jamie and Jesse
    Married 5/15/04

    Jera Lynn 8/20/03
    Jaxon Allen 7/17/09


  8. #68
    Mega Poster melloyellochelle's Avatar
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    For any that go apple picking or buy apples (or even pears) in bulk for the season... Here is an AWESOME and totally simple applesauce recipe that is slow cooked. It's DELICIOUS warm too. Enjoy!

    http://allrecipes.com/Recipe/Spiced-...ce/Detail.aspx

    Ingredients

    • 8 apples - peeled, cored, and thinly sliced
    • 1/2 cup water
    • 3/4 cup packed brown sugar
    • 1/2 teaspoon pumpkin pie spice


    Directions

    1. Combine the apples and water in a slow cooker; cook on Low for 6 to 8 hours. Stir in the brown sugar and pumpkin pie spice; continue cooking another 30 minutes.
    ~Michelle~
    Wifey to Brock (7/26/08 )
    Mama to Grace (8/1/09) & Charlie (4/7/11)


    My April Space My April Lodge

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