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END OF ITEMS THIS PAGE |
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RECIPES I LIKE |
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RICH DAY ENTERPRISES |
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Email me with items you are interested in. gems@redayent.com |
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CHEESE DIP - I like this with Cauliflower Start with a fairly large bowl. (Empty and clean is suggested) Ingredients: 1/3 Onion Medium - more or less to taste 1 Level TBSP Beef Bouillon Granules. More or less to taste. Grate 1/3 medium onion and put into the bowl. Mix the bouillon with 1 TBSP water. Heat in Microwave. Stir to dissolve. Pour into onion and mix them together. I usually save the jar from the Kraft cheese and use it next time for this step. Next, add: 1 Jar of Kraft OLD ENGLISH Cheese. 5 oz. jar. 2 Philly Cream Cheese 8 oz size. I like reg. and not 1/3 fat, etc. 1 Cup Mayo. I like Hellman’s best for this. Mash it all up together using a strong or large fork. When you have it pretty well mashed together, use your mixer. Start on low and increase speeds as it mixes and thins a bit. Chill in a couple of bowls or containers. (That means put them in the fridge). Break a head of cauliflower into smaller pieces. I like it best with the cauliflower. It is good with most veggies and crackers too. |
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OATMEAL / CHOCOLATE CHIP COOKIES - CHEWY Turn your oven on to 350 degrees. Mix the first 5 ingredients together in a large bowl. 1 Cup Flour 1/2 tsp salt 3/4 tsp baking soda 1/4 tsp nutmeg 1 tsp cinnamon Add the following: 1 1/3 cups brown sugar. 2 eggs. 3/4 cup soft shortening (Crisco). 1 tsp Vanilla Extract. Beat until smooth. I use a large fork. Then you stir in: 2 Cups of Oatmeal. I use Quaker Oats Regular. 8 oz of Nestles Chocolate Chips. Grease a cookie sheet. I use two and alternate them to bake quicker. Drop by rounded spoonful on the sheet. Ping pong to golf ball size. I do twelve per 20” x 12” sheet. Bake about 12 minutes. A little larger size about 14 to 15 minutes. Less time makes them chewy. Longer makes them more crunchy. Adjust time to your oven. I kind of check the way they look around the edge and on top. You’ll figure it out. Take them out and put another batch in. Let them sit about a minute before you remove from the sheet with a Spatula. Cool on foil or whatever you would use. Makes about 3 dozen medium size cookies. But, it depends on how much raw cookie dough you steal and eat while you are baking them. I almost always do two batches each time I make them. Options: You can substitute the chips for raisins, butterscotch bits, walnuts, etc. I have found walnuts make the cookies bake a little faster and are not quite as moist. Cook a minute or so less for moister cookies.. |
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YUM |
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YUM |
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Got some you like? Email them to me.. |
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BBQ RIBS - Country Style Cut 4 lbs of country style ribs into 1 rib sections. Bring water to a boil and reduce heat immediately. Boil on the lowest simmer you can to get them cooking for about 25 minutes. Mix the sauce while you do this and get the oven set for 350 degrees. Sauce: 1 bottle of Open Pit Hickory flavored BBQ Sauce, 1 1/2 TBSP Lemon Juice, 1/3 cup Dark KARO Syrup. Stir these all together. Remove ribs from the stove with tongs and let the water drip off before you spread them out flat in a aluminum pan up to 3 in deep. Cover each completely with the sauce. Pour the rest over them. Bake about 25 to 30 minutes. Turn and cover with sauce. Bake for 25 minutes. SERVE. I like a lot of sauce and usually do 1 1/2 times the amount.
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This page shows some of my favorite recipes. Some are mine and some I have acquired and have no idea where they came from. Try them at your own risk. SMILE! I hope you enjoy them. |
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YUM |
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MUNCHIES in FRY DADDY or FRY BABY. You can make as much as you wish depending on how many you are trying to feed. Buy a bag of FRY-KRISP. Mix with water to a fairly thick consistency. CHICKEN BREAST. Slice into 1/2 to 3/4 inch strips of any size. POTATO. Slice into 1/4 inch of thinner slices. ONION. Cut up onion rings to the size you like. CHEDDAR CHEESE CUBES. FREEZE THESE FIRST. You can do Mozzarella if you prefer. The cheese can be a pain if it leaks out of the batter. COOKING: Dip each item into the batter and over very well. Drop into the oil carefully. Move them around so they do not stick together to get even cooking. Remove when done. Salt if you wish and MUNCH MUNCH. Sometimes when I have a Sunday afternoon alone, I drop one or two of each into the oil, let them cook, and cook more while I eat the hot ones. |