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Chicken Fajitas
Chicken Fajitas
1 pound cubed, boneless skinned chicken2 tablespoons vegetable oil2 tablespoons lemon juice1 teaspoon seasoned salt1 teaspoon garlic powder1/2 teaspoon each oregano and pepper1/8 teaspoon liquid smoke3 tablespoons vegetable oil1 cup green bell pepper strips1
Chocolate-sour Cream Fondue
Chocolate-Sour Cream Fondue
12 ounces milk chocolate, semisweet chocolate or sweet cooking chocolate1/4 cup half-and-half1/2 cup sour cream2 to 3 tablespoons orange-flavored liqueur, Kirsch, brandy, white cr?me de menthe, 2 teaspoons dry instant coffee or
Offshore Corn Chowder
Offshore Corn Chowder
Shared with recipegoldmine.com by Captain "Curly"
I have done a lot of cooking in tiny galleys on various vessels down in Key West as well as the Great Lakes and environs.
The following is a
Chicken Supreme
Chicken Supreme
2 cups chicken, cooked and cubed 2 cups seasoned dry stuffing cubes 1 can cream of mushroom soup 1 can French style green beans, reserve 1/4 cup juice1/2 cup milk1/4 cup reserved bean juice
Crockpot Mashed Potatoes
Crockpot Mashed Potatoes
5 pounds red potatoes, cut into chunks (peeled or unpeeled)1 tablespoon minced garlic2 cubes chicken bouillon1 (8 ounce) container sour cream1 (8 ounce) package cream cheese, softened1/2 cup butter, softenedSalt and pepper to
Thermophilic Cheese Starter
Thermophilic Cheese Starter
The taste of the final product will vary slightly from that of a true cheese culture.
1. Start with 2 cups of FRESH milk. Heat it to 185 degrees F/85 degrees C) on the
Strawberry Watermelon Slushies
Strawberry Watermelon Slushies
2 cups cubed seeded watermelon1 pint fresh strawberries, halved1/3 cup granulated sugar1/3 cup lemon juice2 cups ice cubes
Combine the first four ingredients in a blender; process until smooth. Gradually add ice, blending until
Peach-tofu Smoothie
Peach-Tofu Smoothie
1 or 2 very ripe peaches, peeled1 tablespoon lemon juiceSoft tofuHoneyice cubes
Process in a blender until smooth.
Beef Tips On Rice
Beef Tips on Rice
20 pounds beef stew meat, cut into 1-inch cubes2 tablespoons salt5 teaspoons pepper5 teaspoons dried thyme15 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted4 cups water4 cups chopped onion2/3 cup
Mexican Potato Salad
Mexican Potato Salad
4 potatoes, peeled or scrubbed, cut into 1/4-inch cubes1 tablespoon Dijon mustard8 large green olives, sliced2 pickled jalape?os, stemmed, seeded and coarsely chopped12 radishes, trimmed and sliced thin4 scallions, trimmed and minced3/4 cup