Friday, March 27, 2009
Posted by Sandy Cove at 11:54 AM
Sunday, November 30, 2008
Posted by A-B-C to tha Diaz at 10:46 PM
Tuesday, September 16, 2008
1 cup brown sugar
1 cup butter
Melt together for 2 minutes. Stir until all blended together.
Add 2 cups mini marshmellows
Melt together for 2 more minutes.
Pop 2 bags of popcorn (Jolley Time Extra Butter is the best!!)
Add 1 more cup of mini marshmellows with the popcorn.
Combine popcorn/marshmellows with the caramel sauce and enjoy. This is sooo good and too easy!
Posted by rachel at 3:53 PM
Thursday, August 21, 2008
No picture...sorry...although it is very pretty when it's done ;0)
1 Whole Chicken, gizzards removed
2 Tbsp unsalted butter
salt/pepper to taste
Emeril's Essence (see Cajun Pork Chops Recipe below)
1 yellow onion, quartered
3 tangerines or small oranges quartered
4 sprigs fresh rosemary
1 cup fresh tangerine or orange juice
1 Tbsp honey
Preheat over to 400 degrees.
Rub entire chicken with the butter. Season with salt, pepper and Essence including cavity and area between skin and breast meat. Stuff cavity tangerines/oranges, onion and fresh rosemary.
Place chicken on rack in roasting pan. Place in oven. Roast for 45-60 minutes or until juices run clear. After it has roasted for 20 minutes, baste with pan drippings. Baste every 10-15 minutes.
Remove chicken and allow to rest, reserve pan drippings. In a hot saute pan, add pan drippings, tangerin/orange juice and honey. Season with salt and pepper. Reduce to 1/2 cup, about 8-10 minutes.
Put chicken on platter and drizzle glaze.
Posted by A-B-C to tha Diaz at 2:12 PM
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
4 boneless pork chops
1Tbsp olive oil
1 onion chopped
1 bell pepper, chopped
1 can 19 oz. black beans, drained (don't rinse)
1 can 80z. corn niblets (no salt added), drained
2 Tbsp your favorite BBQ sauce, more if you want
Sprinkle cajun spice on both sides of chops. Heat oil in nonstick skillet over medium heat. Add chops, cook 3 mins. Turn over. Add onion and peppers around meat; cover and cook 7 minutes or until pork is almost cooked in center.
Stir in remaining cajun spice; cook 1 min. Add black beans, corn and BBQ sauce. Simmer 2-3 minutes or until heated through. Serve with rice.
Posted by A-B-C to tha Diaz at 1:49 PM
Posted by A-B-C to tha Diaz at 1:27 PM
Wednesday, June 4, 2008
2 cans green beans
1 lb hamburger (or chicken)
2 cans cream of mushroom soup (or cream of chicken if doing chicken)
Cook hamburger and then add the cream of mushroom soup. Let simmer. Spread the green beans in the bottom of a pan. Cover the green beans with the hamburger/soup mixture. Spread the potatoes on top of the hamburger/soup mixture.
*You can also substitute the cream of mushroom soup in the hamburger version with 1 can of tomato soup and 1 small can tomato paste and then cover the potatoes with cheese. Yummy!
Posted by Sandy Cove at 12:35 PM