My Recipes
Okay, I'm a writer and recipes don't really have anything to do with writing, but I thought it might be fun to put some of my favorites up. That way I can easily share them and I won't lose them.
Below are the categories for My Recipes:
Below you will find my recipes for Appetizers, Snacks & Dips:
| Mexican 7-Layer Dip |
| Ingredients:
2 cans bean dip 3/4 can Lite Sour Cream 1 package taco seasoning 1 medium tomato 1 (8 ounce) package frozen guacamole 1/4 cup mayonnaise 2-3 green onions (optional) 1 (4 1/4 ounce) can chopped black olives Shredded Colby or Mild Cheddar Cheese Directions: Mix sour cream, mayonnaise and taco seasoning. Deseed and dice tomato. Dice green onions. Thaw guacamole. In 8 1/2" x 11" pan, layer: Bean dip. Sour cream mixture. Guacamole. Tomato. Black olives (you won't use the entire can). Green onions. Cheese (I like a thick layer). Note: Instead of green onions, you can use 1/2 a white onion and a half bunch of cilantro, both chopped and then mixed together. Note: Instead of tomatoes, you can use a thin layer of salsa. I like to mix Pace® Medium Picante Sauce with some other salsa. |
| My Party Mix |
| Ingredients:
1/2 box Corn Chex® 1/2 box Rice Chex® 1/2 box Wheat Chex® 1/2 box Cheerios® 1/2 bag pretzels 1/2 to 3/4 can mixed nuts 1 cup margarine 1 teaspoon celery salt 1 1/4 teaspoons onion salt 2 Tablespoons Worchestershire Sauce 1/4 teaspoon garlic powder Directions: Melt margarine in saucepan. Mix in celery salt, onion salt, Worchestershire Sauce, & garlic powder. Mix cereals, pretzels, and mixed nuts in a large stainless steel bowl. Pour melted mixture over cereals. Bake 2 hours at 200 degrees, stirring every 20 minutes. |
Below you will find my beef recipes:
| Irish Stew |
| Ingredients:
1 1/4 - 1 1/2 pounds stew meat 1 medium onion 3 stalks celery 1 cup red wine 1 cup Guinness beer 2 medium potatoes 2 cups sliced carrots 3 cups water 2 beef bullion cubes 2 tablespoons tomato paste 1 tablespoon brown sugar 1 tablespoon Worchestershire Sauce 1 tablespoon minced garlic 1/2 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon crushed red pepper 1/4 teaspoon celery salt Directions: Mix all ingredients in a 4-quart crock pot. Cook on high for 4-5 hours. Note: Cook until the meat is tender. To cut down on cooking time, you can brown the meat with the onion before putting them in the crock pot, but the vegetables take nearly as long to cook. Note: This is the best Irish Stew I've ever had. I think it's the combination of Guinness and red wine. |
| Meatloaf Sarah Likes |
| Ingredients:
2 pounds Ground Chuck 2 eggs, beaten 1/2 cup minute rice (maybe a little more) 1/2 cup seasoned bread crumbs 1/4 cup Worchestershire Sauce 1/4 cup dried onions 1/2 teaspoon garlic powder 1 15 ounce can of tomato sauce, divided Directions: Mix all dry ingredients into the ground chuck. Beat eggs. Mix in Worchestershire Sauce and 2/3 cup tomato sauce. Pour egg mixture over ground chuck and mix together. Form into loaf on a flat cooking surface with room for grease to drain. Form a depression along the top of the loaf and pour tomato sauce into depression. There will be some tomato sauce left over. Cooking: Preheat oven at 350°. Cook at 350° for 1 1/4 hours (75 minutes). Note: Sarah liked this one, but I think I need to tweak the ingredients some. |
Below you will find my poultry recipes:
| Cornish Hens |
| Ingredients:
4 Cournish Hens Butter or margarine Seasoned Salt Directions: Clean cornish hens, removing innards, tail, fat and pin feathers. Preheat oven to 350 degrees. Melt butter. Lightly coat birds with melted butter. Sprinkle generously with Seasoned Salt. Bake for 1 1/2 hours, turning birds over every 1/2 hour (for 4 birds). Note: 2 birds take about 1 hour 10 minutes. Note:If you can twist a lef off easily, they are done. |
| Fried Turkey |
| Ingredients:
1 Turkey, 15-18 pounds 3 gallons peanut or canola oil Butter or margarine Cayenne Pepper Marinade with injector Directions: Clean and dry turkey, removing neck, tail, feathers, innards, etc. Preheat oil to 350 degrees. Semi-melt butter until soft. Inject marinade into turkey with injector. Rub turkey with butter. Sprinkle generously with Cayenne Pepper. Carefully lower turkey into oil. Cook for 3 to 3 1/2 minutes per pound. Try to maintain oil temperature between 300 — 350 degrees. Caution — Be sure turkey is dry before putting into oil. Water on the bird will make the oil pop. Lower the bird into the oil slowly. I use welding gloves to keep the oil from splashing up and burning me. Doug McIntire is NOT responsible for accidents using this recipe! |
Below you will find my pork recipes:
Below you will find my fish recipes:
| Salmon Patties |
| Ingredients:
1 (14 3/4 ounce) can pink salmon, undrained 1/2 cup cracker crumbs 1/4 cup corn meal 2 eggs, lightly beaten 1/4 teaspoon black pepper Canola or peanut oil Directions: Drain salmon, reserving liquid. Clean salmon, removing skin and bones. Flake salmon. Combine cracker crumbs and reserved liquid, let stand 5 minutes. Stir in salmon, cornmeal, eggs and pepper. Roll into 5 or 6 balls of equal size and shape into patties. Fry patties in hot oil over medium-high heat until browned, turning once. Drain on paper towels. Note: I like Progresso® Garlic & Herb Bread Crumbs instead of cracker crumbs. If you use plain cracker crumbs, you may want to add a little salt (no more than 1/4 teaspoon). |
Below you will find my vegetables recipes:
Below you will find my salads recipes:
Below you will find my soups recipes:
| Tortilla Soup |
| Ingredients:
2 teaspoons extra virgin olive oil 2 teaspoons sherry cooking wine 1/3 medium onion, finely chopped 1 medium jalepeno pepper, seeded and finely chopped 1 can (4 1/2 ounces) chopped green chilis 3 cans (14 1/2 ounces) chicken broth 1 large chicken breast, cooked and shredded 2 carrots, sliced 1/4 teaspoon salt (optional) 1 medium tomato, seeded and diced 2 Tablespoons lime juice (or juice from 1 lime) Large lime slices Oil for frying 5 corn tortillas Directions: Steam carrots for 6 minutes, set aside. Heat olive oil and sherry in large saucepan. Add onion and peppers. Saute until onion is tender, NOT browned. Add broth, chicken, carrots and salt. Cover and simmer 20 minutes. While soup is simmering, cut tortillas into 2" x 1/2" strips. Fry tortilla strips in hot oil until browned and crisp. Drain on paper towels. Add tomatoes to soup (after simmering 20 minutes). Simmer 5 minutes more. Stir in lime juice. Serve: Ladle into bowl. Add tortilla strips. Float lime slice in each bowl. |
| Mom's Vegetable Soup |
| Ingredients:
1 can (15 ounces) vegetable broth 1 can (15 ounces) beef broth 1 can Campbell's® Beef Consomme 1 package Lipton® Beefy Onion Mix 1 package Lipton® Beefy Mushroom Mix OR 2 cans (14 1/2 ounces) chicken broth 1 package Lipton® Onion Mix 1 package Lipton®Savory Herb with Garlic Mix 2 cubes chicken bouillon ADD 1 quart water 2-3 celery stalks, sliced 2-3 carrots, sliced 3 medium potatoes, cubed 1 celery stalk, whole (remove before serving) 1 package Lipton®Savory Herb with Garlic Mix 1 medium onion, finely diced 1 teaspoon celery salt 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup uncooked, long grain rice 1 cup Kluski noodles 1 cup shell macaroni 1 teaspoon barley 1 can mushrooms (optional) Directions: Heat liquid. Add celery, onion, Lipton® mixes, and spices. Simmer 10 minutes. Add carrots. Simmer 20 minutes. Add potatoes, noodles, rice and barley. Simmer 30 minutes. Remove whole celery. |
Below you will find my casseroles recipes:
Below you will find my bread recipes:
| Mountain Biscuits |
| Ingredients:
1 Rounded Cup white flour 1 Rounded Cup whole wheat flour 2 Rounded teaspoons baking powder 1/2 teaspoon salt 2 Tablespoons sugar 1 egg 4 Tablespoons powdered milk About 1 Cup water Directions: In a large bowl, mix all ingredients. Do not add all water immediately (it may not all be needed). Should be a thick consistency - but able to be stirred. Cook on top of stove in greased heavy skillet. Start quite hot - then turn to low and cook until done (use a toothpick to check). Will not brown. Cover and keep moisture out of cover while cooking. Note: Egg may be omitted. Great for Camping. Dry ingredients can be premixed so you just have to add water. |
Below you will find my desserts recipes:
| Creamy Banana Pudding |
| Ingredients:
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk) 1 1/2 cups cold water 1 (4 serving size) package instant vanilla flavored pudding mix (Jell-O® French Vanilla is great) 2 cups (1 pint) whipping cream, whipped 36 vanilla wafers 3 medium bananas Directions: In a large bowl, combine sweetened condensed milk and water. Add pudding mix, beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2 quart glass serving bowl. Top with 1/3 of wafers, bananas and pudding. Repeat layering twice, ending with pudding. Cover and chill. Garnish as desired. Refrigerate leftovers, if there are any. This stuff is pretty good. Thanks to Ashley and Lila for this recipe! |
Below you will find my mexican dishes recipes:
| Pico de Gallo |
| Ingredients:
1/2 bunch fresh cilantro 6-8 green onions 2 medium tomatoes 2 Jalepeno Peppers 2 Serrano Peppers Juice from 1 lemon 1 drop oil 1/8 teaspoon garlic powder 1/8 teaspoon comino (cumin) 1/8 teaspoon salt 1 (8 ounce) can tomato sauce Water to make it juicier, if necessary Directions: Chop everything fine and mix all ingredients. Make early so it can chill. Note: If you use a food processor, chop all ingredients SEPARATELY, otherwise the flavors blend too much. Note: Leave seeds in peppers. If you want it milder, remove seeds. |
Below you will find my oriental dishes recipes:
Below you will find my breakfast recipes:
Below you will find my sauces & dressings recipes:
| Spaghetti Sauce |
| Ingredients:
1 to 1 1/2 pounds of ground beef, browned and drained 1 (15 ounce) can tomato sauce 1 (6 ounce) can tomato paste 2 (15 ounce) cans whole tomatoes, pureed in blender 1/2 to 3/4 cup red wine 1 (7 ounce) can of mushrooms 1 medium onion, finely chopped 2 to 4 slices of American Cheese 1 teaspoon oregano 1 teaspoon italian seasoning 1 teaspoon basil 1/2 teaspoon garlic salt 1/2 teaspoon garlic powder 1/4 teaspoon chili powder 1/4 teaspoon cayenne pepper 1/4 teaspoon crushed red pepper 1/4 teaspoon black pepper 1/8 teaspoon rosemary, crushed 1/2 teaspoon thyme 1/2 teaspoon salt 1/2 bay leaf 1 teaspoon yellow mustard 1 to 2 Tablespoons brown sugar Optional: 1 to 2 portobello mushroom capes, cut small OR 1 bunch fresh spinach, chppped Directions: Mix ingredients in a large dutch oven. Simmer for at least 1 hour. Comments: This recipe is the best spaghetti suace recipe I've ever come across. It fills the house with the smell of spaghetti. It's wonderful! |
Below you will find my drinks recipes:
| Long Island Iced Tea |
| Ingredients:
1 ounce vodka 1 ounce clear tequila 1 ounce light (clear) rum 1 ounce gin 1 ounce triple sec 1 1/2 ounces sweet & sour Splash Cola Directions: Just mix and pour over ice. |
| Mexican Martini |
| Ingredients:
2 ounces 100% agave tequila 3/4 ounce Triple Sec 1/2 ounce Gran Gala® 3 ounces orange juice 3 ounces sweet & sour 1 ounce olive juice 2 to 4 olives Directions: Mix ingredients in a shaker. Strain into a martini glass. Garnish with olives on toothpick. Serve extra martini in shaker. Note: You can salt the rim of the glass like you would a margarita. Note: Maria likes it with only 2 ounces of orange juice, 1 ounce of triple sec, and 1/2 ounce of olive juice. Batch Recipe: This fills a 1.75 liter bottle perfectly so you can have it premade: 1 1/3 cups 100% agave tequila 1 1/2 cups Triple Sec 1/2 cup Gran Gala® 1 1/2 cups orange juice 2 cups sweet & sour 1/2 cup olive juice Serve over ice and garnish with olives. |
| Margarita |
| Ingredients:
1 1/4 ounces tequila 3/4 ounce Gran Gala® 6 ounces sweet & sour Directions: Mix ingredients and pour over ice. This is good with cheap tequila or even Jose Cuervo®, but if you use something like Sotol, this recipe is OUTSTANDING! Note: I like to use Master of Mixes® Sweet 'N Sour mix. |