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Recipes
Melting pot spicy thai peanut sauce
By A_Liebmann
Combine all ingredients except peanut oil and sesame oil in a food processor and blend until smooth
- 1/2 c orange juice
- 1/4 c Chinese plum sauce
- 1/4 c crunchy peanut butter
- 1 tbsp finely chopped red bell pepper
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 1 tbsp dry mustard
- 1 tbsp Ginger
- 1 tsp sugar
- 1/2 tsp kosher salt
- 1/2 c peanut oil
- 2 tsp peanut oil
Melting Pots Creamy garlic and herb cheese fondue
By A_Liebmann
Cook the thyme and garlic in the buter over medium heat for 2 minutes or until the garlic is soft but do not brown ...
- 1 1/2 teaspoons finely chopped fresh thyme
- 1 tsp. finely chopped garlic
- 1 tbsp. unsalted butter
- 2 cups heavy cream
- 8 ounces Brie
- 1/4 tsp. freshly ground pepper
Cream Cheese Mints
By A_Liebmann
Mix cream cheese, mint extract and food coloring until blended
- 1 (3 oz.) pkg. cream cheese, softened
- 1/2 tsp. wintergreen, peppermint or mint extract
- 3 drops green or red food coloring
- 2 1/4 c. powdered sugar
Bacon Wrapped Stuffed with Cream Cheese Jalapenos
By A_Liebmann
Cut jalapenos in half and clean out
- 15 jalapenos (when cut in half, makes 30)
- 2 pkgs cream cheese
- 2 packages of bacon
- toothpicks
Red Lobster's Cheddar Biscuits
By A_Liebmann
Red Lobsters top secret recipe for Cheese biscuits
- Bush on Top:
- 2 1/2 cups Bisquick baking mix
- 3/4 cup cold whole milk
- 4 tablespoons cold butter (1/2 stick)
- 1/4 teaspoon garlic powder
- 1 heaping cup grated cheddar cheese
- 2 tablespoons butter, melted
- 1/4 teaspoon dried parsley flakes
- 1/2 teaspoon garlic powder
- pinch salt
Hawaiin Pineapple Meatballs
By A_Liebmann
Wonderful luau fare. Make double what you would think you need
- Meatballs
- 4 lbs lean ground beef
- 4 large eggs
- 1 cup fine dry breadcrumb
- 1 1/2 Cup crushed pineapple
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 3 teaspoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- Sauce
- 2 cups packed brown sugar
- 6 tablespoons cornstarch
- 3 1/2 cups reserved pineapple juice, plus water if necessary to measure (it will be)
- 1/2 cup white vinegar
- 3 tablespoons soy sauce
- 3 teaspoons Worcestershire sauce
- 2 (14 ounce) cans pineapple tidbits, juice drained and reserved (see above)
Spinach Artichoke 3 cheese dip
By A_Liebmann
Wonderful party dip
- 2 1/2 cups fresh baby spinach, shredded
- 1 teaspoon butter or olive oil
- 3 cloves garlic, minced
- 1 cup ricotta cheese
- 1 pkg. cream cheese
- 1 1/2 cups chopped artichoke hearts
- 1 cup shredded provolone cheese
- 1 roasted red pepper (garnish)
- salt and pepper, to taste
- paprika (optional)
- lemon juice or lemon pepper (optional)
Coconut shrimp
By A_Liebmann
These are tender crispy shrimp in a beer batter with a light flaky coconut coating on the outside
- Shrimp:
- 2 cup flat beer
- 2 cup self-rising flour
- 4 cups sweetened coconut flakes (7 ounces)
- 4 tablespoons sugar
- 1 teaspoon salt
- 24 jumbo shrimp
- Vegetable oil for frying
- Paprika
- Marmalade Sauce:
- 1 cup orange marmalade
- 4 teaspoons stone-ground mustard (with whole grain mustard seed)
- 2 teaspoon prepared horseradish
- Dash salt
Gazpacho
By A_Liebmann
Gazpacho soup was invented for the summer
- 6 ripe tomatoes, peeled and chopped
- 1 purple onion, finely chopped
- 1 cucumber, peeled, seeded, chopped
- 1 sweet red bell pepper (or green) seeded and chopped
- 2 stalks celery, chopped
- 1-2 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh chives
- 1 clove garlic, minced
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2 Tbsp freshly squeezed lemon juice
- 2 teaspoons sugar
- Salt and fresh ground pepper to taste
- 6 or more drops of Tabasco sauce to taste
- 1 teaspoon Worcestershire sauce (omit for vegetarian option)
- 4 cups tomato juice
- 2 cobs of fresh uncooked corn (optional)
- Avocados (optional)
White Chicken Chili
By A_Liebmann
A different take on Chili
- 1 32-ounce box chicken stock
- 3 cans white beans, left undrained
- 5 cups cooked chicken (rotisserie or boiled)
- 1 16-ounce jar salsa
- 1 8-ounce block pepper jack cheese, grated
- 2 teaspoon ground cumin
- 2 cloves garlic, minced
- Black or white pepper to taste
- 1/2 cup finely crushed corn chips (optional, if you like your chili thicker)
- Sour cream, for garnish