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VEGETABLE PIZZA APPETIZER
2 pkgs. crescent rolls
1 cup mayonnaise
1 (8 oz.)
package cream cheese (lite) softened
1 package dry ranch
dressing mix 3/4 cup broccoli chopped 3/4 cup cauliflower
chopped 3/4 cup green pepper chopped 3/4 cup shredded carrots
Shredded cheddar cheese to taste
Roll dough out on cookie sheet flatten to all sides. Bake at 350
degrees for 11 minutes or until lightly browned. Cool. Mix
mayonnaise cream cheese and dry ranch dressing mix. Spread on
cooled crust. Sprinkle chopped vegetables over mixture. Top
with cheese. Refrigerate and cut small squares to serve.
1 cup flour sifted
1/2 teaspoon salt
1 cup milk
Preheat oven to 425 degrees. Beat ingredients together just
until smooth. Fill well-greased glass custard cups (or muffin
pans) half full. Bake until golden brown for about 45 minutes.
Yield: 6-8 popovers.
3 pounds lean pork chops
2 tablespoons cornstarch
tablespoons soy sauce
2 tablespoons sweet sherry
pared grated fresh ginger root
1/2 teaspoon five spice
1/8 teaspoon pepper
3 cups vegetable oil
1 teaspoon instant chicken bouillon granules
Trim chops discarding fat and bones. Mix cornstarch 2
tablespoons of the soy sauce the sherry ginger five-spice
powder and pepper. Add pork one piece at a time to cornstarch
mixture turning to coat completely. Cover and let stand 1 to 2
hours stirring occasionally.Heat oil in wok over high heat until
it reaches 375 degrees F. Cook 1/2 of the pork in oil until brown
and cooked through 3 to 5 minutes. Drain on absorbent paper.
Cook and drain remaining pork. Cut pork into 1/4 to 1/2 inch wide
slices. Transfer pork to serving dish keep warm.Combine water
bouillon and remaining 1 tablespoon soy sauce in small saucepan.
Heat until mixture boils. Pour mixture over sliced pork. Garnish
with Chinese Mixed Pickles.Makes 4 servings.
HONEY-PECAN PORK CUTLETS
1 pound boneless loin roast sliced into cup 4 equal pieces about
1/2 cup melon (cantaloupe or honeydew)
2 tablespoons honey
1/4 cup lime juice
1/8 teaspoon curry powder
3 ounces cream
2 to 4 tablespoons milk
4 (1/2-inch thick)
slices cantaloupe or honeydew peeled
In small saucepan combine pur?ed melon honey lime juice butter
and curry powder. Stir over medium heat until butter is melted.
Remove from heat. Brush chop surfaces with sauce. Beat together
cream cheese milk and some of the sauce until smooth and of
desired consistency. In a covered grill over indirect heat grill
chops basting often with sauce and turning once about 15 to 20
minutes. Transfer to serving platter and keep warm. Brush melon
slices with remaining sauce and grill directly over coals about 2
minutes on each side. To serve place a chop on a slice of melon
garnish with a dollop of cream cheese mixture and dust lightly
COCONUT CREAM CENTER CANDY
8 oz. coconut
3/4 cup mashed potatoes cooled
1 lb. powdered
sugar Drop or
2 almond flavoring This candy may be formed into
round balls and dipped in chocolate.
Included in the Ingredients section