Karin
09-21-2006, 10:46 AM
Red Lobster`s Hawaiian Skewers
1/2 pound shrimp, peeled, deveined & uncooked
1/2 pound bay or sea scallops
1 can pineapple chunks in juice
1 green bell pepper, cut in wedges
bacon slices
Sauce:
6 ounces barbecue sauce
16 ounces salsa
2 tablespoons pineapple juice
2 tablespoons white wine
1. Blend sauce ingredients until evenly mixed.
2. Skewer pineapple chunks, shrimp, scallops, bell pepper wedges, and bacon slices folded.
3. Baste skewer evenly on each side and grill.
4. Cook until shrimp are a pink color.
5. Serve with rice.
Chocolate Heaven
1 box of brownie mix (9x13 size)
1 large box of choc cook and serve pudding
8 oz cool whip
broken up candy bars and chopped cherries
Mix brownie mix according to directions in a 9 x 13 pan...bake and
cool... While cooling make pudding..cool also.. When both are cool
pour pudding over brownies in the pan...put in fridge for a few hours.
cover with cool whip and garnish with choc ( I used a broken Hershey
bar, and chopped up marchino cherries). I have made this with
chopping up Heath bars or Skor bars.,..whatever you prefer.
Deluxe Hashbrowns
1 large package frozen hash browns
1 can cream of potato soup
1 can cream of celery soup
1 cup chopped green pepper
1 large chopped onion
1 small carton sour cream
salt
pepper
parsley
paprika
Combine potatoes, soup, onions, green peppers, sour cream and salt and pepper to taste in a large mixing bowl. Let stand til potatoes thaw. Pour into a greased crockpot. Sprinkle with parsley flakes and paprika. Cook on low 4-6 hours. If desired, place under broiler just before serving to brown, though it's not necessary.
Cinnamon Cocoa Granola
4 c Rolled oats 2/3 c Honey
1 c Bran flakes 1/4 c Vegetable oil
1 c Wheat germ 1 ts Cinnamon
2 tb Cocoa 1/2 c Sesame seeds
Combine all ingredients in the slow cooker. Cook on low heat with lid slightly ajar about 4 hours, stirring occasionally. Cool and store in airtight jar. use within 1 to 2 weeks.
Fresh Manhattan Clam Chowder
3 slices bacon
2 celery stalks -- finely chopped
3 medium onions -- finely chopped
4 small potatoes -- diced
2 carrots -- diced
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1/8 teaspoon Louisiana Hot Sauce or to taste
1 pint minced clams or 2 cans...6 1/2 ounces each
1 can stewed tomatoes (28 ounces) -- cut up
1/2 cup snipped fresh parsley
Cook the bacon in a skillet over medium high heat until it's crisp, about 5 minutes. Drain the bacon on paper towels. Crumble the bacon into an electric slow cooker. Discard the drippings, leaving about1 teaspoon in the skillet. Saute the celery and onions in the bacon drippings in the same skillet until golden, 3-4 minutes. Transfer the onion mixture to the slow cooker. Stir in the potatoes, carrots, thyme, pepper and hot sauce. Drain the liquid from the clams into a pint measuring cup. Add enough water to it to make 2 cups of liquid. Add the clam liquid water mixture...not the clams..to the slow cooker. Stir in the tomatoes. Cover and cook on LOW for 6-8 hours or on HIGH for 4-6 hours. During the last hour of cooking, stir in the minced clams. Cover and cook for 1 hour. Stir in the parsley and cook for 15 minutes.
Carmelized Onion Pot Roast
2 1/2 pounds beef boneless chuck roast
1/2 tsp salt
1/4 tsp pepper
1TBsp olive or veg. oil
4 medium onions, sliced
1 Cup beef broth
1/2 Cup beer or apple juice
1TBsp packed brown sugar
1TBsp cider vinegar
2 TBsp Dijon mustard
Spray 12 inch skillet with cooking spray: heat over medium high heat. Cook beef in skillet 5 minutes, turning once, until brown. Season with salt and pepper; remove from skillet. Reduce heat to medium. Add oil to skillet. Cook onions in oil 12 to 14 minutes, stirring frequently, until brown. Stir in broth, beer, brown sugar, vinegar and mustard. Spoon half of the onion mixture in 4-5quart Crock Pot. Place beef roast on onions. Spoon remaining onion mixture on beef. Cover and cook on low heat setting 8 to 9 hr. Remove beef and onions from cooker and place on serving platter. Spoon some of the juices over the beef. Serve with horseradish
Pudding Cake
1 cup Flour
1/2 cup Sugar
1/2 cup Coarsely chopped pecans -- or walnuts
1/4 cup Unsweetened cocoa
2 teaspoons Baking powder
1/2 teaspoon Salt
1/2 cup Milk
1/4 cup Oil
1 teaspoon Vanilla extract
1 cup Boiling water
1/2 cup Chocolate syrup
Whipped cream or ice cream
Mix together first 6 ingredients in 6-cup mold. Stir in milk, oil and vanilla. Mix boiling water and chocolate syrup. Pour over batter. Place small trivet or band from canning jar in bottom of cooker, add 2 cups warm water . Place mold in cooker and cover with 4 layers of paper towels. Cover cooker and cook on high 3 to 4 hours. Serve warm with cream.
1/2 pound shrimp, peeled, deveined & uncooked
1/2 pound bay or sea scallops
1 can pineapple chunks in juice
1 green bell pepper, cut in wedges
bacon slices
Sauce:
6 ounces barbecue sauce
16 ounces salsa
2 tablespoons pineapple juice
2 tablespoons white wine
1. Blend sauce ingredients until evenly mixed.
2. Skewer pineapple chunks, shrimp, scallops, bell pepper wedges, and bacon slices folded.
3. Baste skewer evenly on each side and grill.
4. Cook until shrimp are a pink color.
5. Serve with rice.
Chocolate Heaven
1 box of brownie mix (9x13 size)
1 large box of choc cook and serve pudding
8 oz cool whip
broken up candy bars and chopped cherries
Mix brownie mix according to directions in a 9 x 13 pan...bake and
cool... While cooling make pudding..cool also.. When both are cool
pour pudding over brownies in the pan...put in fridge for a few hours.
cover with cool whip and garnish with choc ( I used a broken Hershey
bar, and chopped up marchino cherries). I have made this with
chopping up Heath bars or Skor bars.,..whatever you prefer.
Deluxe Hashbrowns
1 large package frozen hash browns
1 can cream of potato soup
1 can cream of celery soup
1 cup chopped green pepper
1 large chopped onion
1 small carton sour cream
salt
pepper
parsley
paprika
Combine potatoes, soup, onions, green peppers, sour cream and salt and pepper to taste in a large mixing bowl. Let stand til potatoes thaw. Pour into a greased crockpot. Sprinkle with parsley flakes and paprika. Cook on low 4-6 hours. If desired, place under broiler just before serving to brown, though it's not necessary.
Cinnamon Cocoa Granola
4 c Rolled oats 2/3 c Honey
1 c Bran flakes 1/4 c Vegetable oil
1 c Wheat germ 1 ts Cinnamon
2 tb Cocoa 1/2 c Sesame seeds
Combine all ingredients in the slow cooker. Cook on low heat with lid slightly ajar about 4 hours, stirring occasionally. Cool and store in airtight jar. use within 1 to 2 weeks.
Fresh Manhattan Clam Chowder
3 slices bacon
2 celery stalks -- finely chopped
3 medium onions -- finely chopped
4 small potatoes -- diced
2 carrots -- diced
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1/8 teaspoon Louisiana Hot Sauce or to taste
1 pint minced clams or 2 cans...6 1/2 ounces each
1 can stewed tomatoes (28 ounces) -- cut up
1/2 cup snipped fresh parsley
Cook the bacon in a skillet over medium high heat until it's crisp, about 5 minutes. Drain the bacon on paper towels. Crumble the bacon into an electric slow cooker. Discard the drippings, leaving about1 teaspoon in the skillet. Saute the celery and onions in the bacon drippings in the same skillet until golden, 3-4 minutes. Transfer the onion mixture to the slow cooker. Stir in the potatoes, carrots, thyme, pepper and hot sauce. Drain the liquid from the clams into a pint measuring cup. Add enough water to it to make 2 cups of liquid. Add the clam liquid water mixture...not the clams..to the slow cooker. Stir in the tomatoes. Cover and cook on LOW for 6-8 hours or on HIGH for 4-6 hours. During the last hour of cooking, stir in the minced clams. Cover and cook for 1 hour. Stir in the parsley and cook for 15 minutes.
Carmelized Onion Pot Roast
2 1/2 pounds beef boneless chuck roast
1/2 tsp salt
1/4 tsp pepper
1TBsp olive or veg. oil
4 medium onions, sliced
1 Cup beef broth
1/2 Cup beer or apple juice
1TBsp packed brown sugar
1TBsp cider vinegar
2 TBsp Dijon mustard
Spray 12 inch skillet with cooking spray: heat over medium high heat. Cook beef in skillet 5 minutes, turning once, until brown. Season with salt and pepper; remove from skillet. Reduce heat to medium. Add oil to skillet. Cook onions in oil 12 to 14 minutes, stirring frequently, until brown. Stir in broth, beer, brown sugar, vinegar and mustard. Spoon half of the onion mixture in 4-5quart Crock Pot. Place beef roast on onions. Spoon remaining onion mixture on beef. Cover and cook on low heat setting 8 to 9 hr. Remove beef and onions from cooker and place on serving platter. Spoon some of the juices over the beef. Serve with horseradish
Pudding Cake
1 cup Flour
1/2 cup Sugar
1/2 cup Coarsely chopped pecans -- or walnuts
1/4 cup Unsweetened cocoa
2 teaspoons Baking powder
1/2 teaspoon Salt
1/2 cup Milk
1/4 cup Oil
1 teaspoon Vanilla extract
1 cup Boiling water
1/2 cup Chocolate syrup
Whipped cream or ice cream
Mix together first 6 ingredients in 6-cup mold. Stir in milk, oil and vanilla. Mix boiling water and chocolate syrup. Pour over batter. Place small trivet or band from canning jar in bottom of cooker, add 2 cups warm water . Place mold in cooker and cover with 4 layers of paper towels. Cover cooker and cook on high 3 to 4 hours. Serve warm with cream.