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Recipes
Cornbread Dressing
By pammy_k
This dressing uses the southern cornbread from my recipe box
- 1 1/2 "pones" cornbread
- 1 Bag (12 oz) Pepperidge Farm Herb Seasoned Classic Stuffing
- 1 Tblsp dried sage
- 1 tsp poultry seasoning
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups chopped celery
- 1 large onion chopped
- Chicken broth and turkey drippings to equal 2 - 3 cups
Clone of a Cinnabon
By pammy_k
This recipe is on Allrecipes
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 eggs, room temperature
- 1/3 cup margarine, melted
- 4 ½ cups bread flour
- 1 teaspoon salt
- ½ cup white sugar
- 2 ½ teaspoons bread machine yeast
- Filling:
- 1 cup brown sugar, packed
- 2 ½ tablespoons ground cinnamon
- 1/3 cup butter, softened
- Icing:
- 1 (3 ounce) package cream cheese, softened
- ¼ cup butter, softened
- 1 ½ cups confectioners' sugar
- ½ teaspoon vanilla extract
- teaspoon salt
Spinach and Strawberry Salad
By pammy_k
From Paula Deen
- 1 (10-12 oz) package washed and dried baby spinach
- 1/3 cup toasted sliced almonds
- 1 quart hulled and quartered strawberries
- 1 whole peeled, seeded, and finely diced cucumber
- 1/2 juiced lemon
- 2 tablespoons white wine vinegar
- 1/3 cup sugar
- 1 tablespoon vegetable oil
- 1 teaspoon poppy seeds
Tortilla Soup
By pammy_k
Saute onion, jalapeno, & garlic in oil
- 1 medium onion, chopped
- 2 cloves minced garlic
- 6 cups chicken broth
- 1 can tomato soup
- 1/2 large seeded & chopped jalapeno
- 2 tsp Worcestershire sauce
- 2-3 cups shredded chicken
- pinch sugar
- 1 tsp cumin
- ½ tsp black pepper
- 1 tablespoon cooking oil
- 1 tsp chili powder
- 16 oz. diced tomatoes
Sloppy Joes
By pammy_k
Tangy and mildly spiced. This is a great, not-time-to-cook recipe
- 1 lb. ground beef
- 1/2 cup chopped green pepper or celery
- 1 small onion, chopped
- 8 oz. can (1 cup) tomato Sauce
- 1/2 cup catsup
- 1 tablespoon firmly packed brown sugar
- 1 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon vinegar
Chinese Pork Dumpling Soup
By pammy_k
From Rachel Ray Magazine
- 8 cups chicken stock
- 16 oz. frozen pork dumplings
- 2 large carrots, peeled and cut into matchsticks
- 1/4 cup soy sauce
- 1 tbsp. plus 1 1/2 tsp. minced fresh ginger
- 1 1/2 tsp. toasted sesame oil
- 1 tsp. thinly sliced red Fresno chile
- 1/4 tsp. Chinese five-spice powder
- 3 scallions, thinly sliced, white and pale-green parts separated from dark-green parts
- 4 oz. spinach leaves
Chinese Short Ribs
By pammy_k
Yum! From Rachel Ray Magazine
- 2 lbs. bone-in short ribs
- 2 cups beef stock
- 4 carrots, roughly chopped
- 1 onion, chopped
- 3-inch piece fresh ginger, halved lengthwise
- 3 tbsp. soy sauce
- 3 star anise pods
- 2 tsp. cornstarch mixed with 1 tbsp. water
- 4 cups cooked rice
All-Purpose Cheese Sauce
By pammy_k
For crepe fillings and toppings
- 1/2 cup all-purpose flour (scooped and leveled)
- 1 1/4 cups milk
- 4 tablespoons butter, optional
- 1 large egg and 2 egg yolks, whisked to blend in a bowl with
- 1/4 teaspoon salt
- Seasonings: salt, freshly ground white pepper, drops of hot pepper sauce, and a speck of nutmeg
- 2/3 cup grated Swiss cheese
Tomato and Olive Penne
By pammy_k
Cook penne in salted, boiling water until al dente
- Salt & Pepper
- 1 lb Penne or other short pasta
- 1/4 c Olive Oil
- 2 Cloves garlic, thinly sliced
- 2 c Cherry tomatoes, halved
- 1 tsp Dried oregano
- 1/4 tsp Crushed red pepper
- 1/4 c Kalamata olives, pitted & sliced
- 1/4 c Grated parmesan cheese
Cottage Potatoes
By pammy_k
These are called "funeral potatoes" in Utah
- 12 large potatoes, peeled and diced
- 8 ounces process cheese (Velveeta), cubed
- 1 large onion, finely chopped
- 1 large green pepper, chopped
- 1 jar (2 ounces) diced pimientos, drained
- 1 slice bread, torn
- 3 tablespoons minced fresh parsley, divided
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup butter, melted
- 1-1/2 cups cornflakes, crushed