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Recipes
Oatmeal Whoopie Pie
By Addie
Preparation Instructions *Cookie recipe adapted from The Best of Amish Cooking, by Phyllis Pellman Good
- 2 cups Brown Sugar
- 1/2 cup Butter, Softened
- 1/4 cup Shortening (Crisco)
- 2 whole Eggs
- 1/2 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Baking Powder
- 3 Tablespoons Boiling Water
- 1 teaspoon Baking Soda
- 2-1/2 cups Flour
- 2 cups Quick Oats
Nancy's Pork Fried Rice
By Addie
MY NOTES: Serve with egg rolls or Crab Rangoon
- 1 cup cold, cooked white rice (day old)
- 2 cups cooked diced chicken or pork or ham or shrimp
- 2 T peanut oil
- Dash of garlic powder
- 2-3 eggs, lightly beaten
- Soy sauce
- Garlic powder to taste
- 1/2 cup drained canned bean sprouts (optional)
- Canned, drained sliced mushrooms (optional)
- Green onions, sliced, to taste (optional)
- 1/2 cup frozen peas, thawed
- 1/4 cup chopped green onion
Yellow Rice with Peas
By Addie
Turmeric gives this rice side dish its vivid yellow hue
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 cup long grain rice
- 2 teaspoons Italian Seasoning
- 1/2 teaspoon Turmeric, Ground
- 2 cups chicken broth
- 1 cup frozen peas
Wonderful Overnight Slaw
By Addie
o come up with this dish, I used a number of different recipes plus some ideas of my own
- 1 medium head cabbage, shredded
- 1 medium red onion, thinly sliced
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
- 1/2 cup sliced pimiento-stuffed olives
- 1/2 cup white wine vinegar
- 1/2 cup canola oil
- 1/2 cup sugar
- 2 teaspoons Dijon mustard
- 1 teaspoon each salt, celery seed and mustard seed
Butterfinger Ice Cream
By Addie
Add Butterfingers to this icy, creamy combination, and you get a no-fail sweet everyone will love
- 1/2 gallon whole milk
- 1 can (14 ounces) sweetened condensed milk
- 1 carton (16 ounces) frozen whipped topping, thawed
- 6 Butterfinger candy bars (2.1 ounces each), crushed
Coke Marinated Pork Roast
By Addie
What makes pot roast recipes different from each other are how they are cooked and marinated
- 1/2 cup soy sauce
- 1/2 cup Coca-Cola
- 2 cloves garlic, minced
- 1 tablespoon dry mustard
- 1 teaspoon ginger
- 1 teaspoon thyme, crushed
- 5 pounds pork loin roast, boned & rolled
Quick Chicken Vesuvio
By Addie
This recipe was featured in the April 2012 issue of Every Day with Rachael Ray magazine
- 1/3 to 1/2 cup EVOO – Extra Virgin Olive Oil, divided
- 2 baking potatoes, peeled and sliced 1/4-inch thick
- 6 cloves garlic, thinly sliced
- 1 teaspoon dried oregano, lightly crushed
- 1 teaspoon crushed red pepper flakes
- 2 pounds boneless, skinless chicken breast, cut into large chunks
- Flour, for coating
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1/2 cup frozen peas, thawed
- Crusty bread, for serving
Classic Chicken Pot Pie
By Addie
Check out this budget-friendly take on the classic recipe complete with chicken, mixed vegetables, a rich homemade ...
- Crust:
- 1 box Pillsbury refrigerated pie crusts, softened as directed on box
- Filling:
- 1/3 cup butter or margarine
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 2 1/2 cups shredded cooked chicken or turkey
- 2 cups frozen mixed vegetables, thawed
Lasagna Bake for 2
By Addie
"This recipe is soooo good! I used a can of diced tomatoes with basil, garlic and oregano
- 2 lasagna noodles, uncooked
- 1/2 lb extra-lean ground beef
- 1/2 cup chopped onions
- 1 clove garlic, minced
- 1 cup canned diced tomatoes, undrained
- 2 Tbsp PHILADELPHIA Cream Cheese Spread
- 4 cups loosely packed baby spinach leaves
- 1/2 cup Finely Shredded Italian Five Cheese Blend
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Chicken and Pasta in Peanut Sauce
By Addie
This Asian-inspired meal cooks effortlessly, thanks to bottled peanut sauce
- 8 ounces thin spaghetti
- 1 bunch broccolini, cut in 2-inch lengths
- 1 medium red sweet pepper, cut in bite-size strips
- 1 pound skinless, boneless chicken breast halves
- Salt and ground black pepper
- 1 tablespoon olive oil
- 1/2 cup bottled peanut sauce
- Crushed red pepper (optional)