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Recipes
Tuna Poke
By WaffleCrumbs
Classic Hawaiian appetizer of cubed raw ahi tuna with soy sauce, rice wine vinegar, sesame seeds, red pepper flakes...
- 2 tablespoons soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds
- 1/2 teaspoon red pepper flakes
- 1 pound ahi tuna, cubed
- 2 to 3 scallions
- 3 ounces Vidalia onion, diced
Coconut Chess Pie
By WaffleCrumbs
Combine butter and sugar in saucepan, heat stirring until melted and well blended
- 1 stick butter
- 1 1/2 c. granulated sugar
- 3 eggs, beaten
- 1 c. flaked coconut
- 2 t. vinegar
- 1 1/2 t. vanilla
Fresh Lemon Curd Doughnuts
By WaffleCrumbs
This recipe came from George Geary's 150 best donut recipes - fried or baked
- 3/4 c plus 1 t. whole milk, warmed to 110*
- 8 g quick rising yeast
- 1 large egg
- 1 large egg white
- 2 Tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 2 3/4 c flour
- 1 Tbsp granulated sugar
- 1/8 tsp salt
- canola oil
Easy Apple Dumplings
By WaffleCrumbs
Butter a 13x9 dish. Preheat oven to 650*
- 2 8 oz. cans crescent rolls
- 2 sticks butter
- 1 1/2 c. brown sugar
- 1 t. vanilla
- 1 t. cinnamon
- 1 1/2 c. 7 Up or other lemon lime soda
- 2 apples
Linguine Pesto with Italian Chicken Strips
By WaffleCrumbs
Found in Taste of Home, served with Robust Italian Salad from same cookbook
- 8 oz. linguine
- 3 garlic herb chicken breasts, cut into strips or chicken breasts seasoned with italian herbs
- 1 cup shredded sharp cheddar cheese
- 3/4 c. frozen corn, thawed
- 1 (3 1/2 oz.) jar prepared pesto
- 1/4 c. seasoned bread crumbs
- 1/4 t. crushed red pepper flakes
- 1/4 t. pepper
- salt to taste
Robust Italian Salad
By WaffleCrumbs
Makes 12 servings. From Taste of Home, served with Linguine Pesto with Italian Chicken Strips also from Taste of H...
- 1 (16 oz) pkg. ready to serve salad greens
- 1 (2 1/2 oz.) sliced pastrami, cut into 1/2" pieces
- 1 cup shredded part skim mozzarella cheese
- 4 plum tomatoes, chopped (I used 10 yellow cherry tomatoes)
- 1 t. Italian seasoning
- 1/3 c. Italian salad dressing
- 1 c. croutons
- sliced ripe olives
Ma's Vegetable Soup
By WaffleCrumbs
Boil ham bone with water in soup pot
- 1 ham bone
- 3 cloves of garlic
- salt & pepper
- 2 ribs of celery
- 28 oz. can diced tomatoes
- 1 can tomato sauce
- 16 oz. bag of soup vegetables
- frozen butter beans
- frozen okra
- sugar
Fried Green Tomatoes
By WaffleCrumbs
Serve with Down South Burgers & Remoulade Sauce
- 2 green tomatoes, sliced 1/2 inch thick
- 1/2 t. salt
- 1/2 c. all purpose flour, divided
- 1/2 c. buttermilk
- 1 large egg
- 1/2 c. yellow cornmeal
- 1 t. seasoned salt
- Vegetable oil, for frying
Crockpot Chicken & Stuffing
By WaffleCrumbs
Season chicken with salt and pepper
- 4 boneless, skinless, chicken breasts
- 8 slices Swiss cheese
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 c. chicken broth
- 1/4 c. milk
- 2 pkg. Stove Top Stuffing Mix, prepared using only 1/2 the water
- salt & pepper to taste
Pork Diane
By WaffleCrumbs
In a small bowl, stir together the water, wine, Worcestershire sauce, lemon juice and mustard, set aside
- 1 T. water
- 1 T. white wine
- 1 T. Worcestershire sauce
- 1 t. lemon juice
- 1 t. Dijon mustard
- 1 lb. boneless pork loin roast (cut into 3/4"-1" thick slices)
- 1 t. lemon pepper seasoning
- 2 T. butter
- 1 T. fresh parsley, snipped