Amy's Recipes
Click on a recipe to get to it or scroll down the page to one you like.
More to come.
FRESH SALSA
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INGREDIENTS
3 medium ripe tomatoes, de-seeded and diced
1 half green pepper, diced
1 chili pepper, diced
3 scallions, chopped (tops and all)
3 tablespoons fresh cilantro, finely chopped
3 cloves garlic, crushed
1 teaspoon salt (or to taste)
1 lime
Toss all ingredients except lime in a bowl. Squeeze in
fresh lime juice and mix. Salsa is best after sitting
in its own juices overnight, but it's so yummy, it's
hard to wait that long!
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OYSTER CRACKER SNACK
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INGREDIENTS
1 cup salad oil
1 teaspoon dill weed
1/2 t. garlic powder
1 package (.4 ounce) Original Ranch dressing mix
12 ounce oyster crackers
Put crackers in a large tupperware container. Add all
ingredients. Cover and shake. Let stand 1 hour. Great
with soups and chili!
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UNIQUE VEGGIE CHILI
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INGREDIENTS
1 tablespoons canola oil
4 cloves garlic, minced
2 cups chopped onion
1 tablespoon chili powder
2 teaspoons oregano
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
2 green peppers, diced
1/2 pound sweet potatoes, diced
15 ounce can crushed tomatoes
14.5 ounce can diced tomatoes
1 tablespoons cocoa powder
2 cups water
1/4 cup dried cranberries
Heat oil in a large saucepan. Add garlic and onion, stir
for 2 min. Stir in spices. Toss in peppers and sweet
potatoes and stir for 1 min. Add tomatoes, cocoa,
water and cranberries. Bring to a boil, then simmer
for 45 min.
Note: This chili is perfect with cornbread or
biscuits.
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APPLE DIP
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INGREDIENTS
8 ounce cream cheese
1/2 cup brown sugar
1 teaspoon vanilla
1/3 cup milk
Mix all ingredients until smooth, adding enough milk for dipping consistency. Serve with apple slices.
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ARTICHOKE DIP
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INGREDIENTS
14 ounce chopped artichoke hearts
1 cup mayonnaise
10 ounce grated parmesan
1 medium onion, chopped
Mix artichoke, onion, mayonnaise and cheese. Place in greased 8x8 pan. Bake at 350 degrees for 10 minutes or till golden brown. Serve with tortilla chips.
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CASHEW BRITTLE
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INGREDIENTS
1 1/2 teaspoon baking soda
1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter
12 ounce cashew halves
candy thermometer
Butter two cookie sheets, 15x12 inches, and keep warm. Mix baking soda, 1 teaspoon water and the vanilla. Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, until temperature reachs 240 degrees on a candy thermometer.
Stir in butter and cashews. Cook, stirring constantly, until thermometer reads 300 degrees. Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy. Pour half the mixture onto each cookie sheet and quickly spread about ¼” thick. Break into pieces when cool.
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CHEDDAR-ALMOND-BROCCOLI CASSAROLE
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INGREDIENTS
1 1/2 pound Broccoli
1/2 teaspoon salt
1/4 cup butter
1/4 cup flour
1 cup milk
3/4 cup water
1 teaspoon chicken boullion
1 teaspoon lemon juice
1 or 2 tablespoons dry sherry or red wine vinegar
1/2 cup shredded cheddar
1/4 cup toasted slivered almonds
Preheat oven to 375 degrees. Cut broccoli into spears. In a large saucepan, bring 1 inch water to a boil. Add broccoli and salt. Cook, covered, for 8 to 12 minutes. Drain broccoli and transfer to a 2-quart baking dish. Over medium heat, melt butter. Blend in flour, add milk, water and boullion. Cook and stir until thickened and bubbly. Add lemon juice, sherry and pepper. Pour sauce over broccoli in baking dish. Sprinkle with cheese and almonds. Bake, uncovered, for 15 to 20 minutes or until bubbly.
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Chinese Salad
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INGREDIENTS
Melt:
1/4 cup butter
2 tablespoons sugar
1 package Romman noodles
1/2 cup chopped almonds
1/2 cup sunflower seeds (unsalted)
Brown and cool.
Dressing:
1/2 cup salad oil
1/4 cup sugar
1/8 cup read wine vinegar
1 tablespoon soy sauce
Mix well and refrigerate overnight.
Cut and set aside.
1 large head of Romaine lettuce
6 green onions, tops and all
Mix noodles mixture and lettuce mixture together. Add dressing and serve.
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BROCCOLI SALAD
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INGREDIENTS
SALAD
1 head broccoli, chopped
1 cup raisins
1 small red onion, diced
8 slices bacon
(I don’t eat bacon. I’ve found that sprinkling Bacos into the salad is almost as good)
1 cup chopped celery
DRESSING
1 cup mayonnaise
1 cup sugar
2 tablespoon red wine vinegar
Mix all salad ingredients. Mix all dressing ingredients. Toss salad in dressing, top with 1/2 cup sunflower seeds. Let salad set for 1 hour before serving.
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PEPPER CHICKEN
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INGREDIENTS
2 chicken breasts, cubed, rolled in flour, then browned
14 ounce can tomato sauce
1 small green pepper, diced
1 cup mushrooms, chopped
2 cloves fresh garlic, chopped
Mix all ingredients in 3-quart saucepan and simmer for at least 1/2 hour, stirring frequently. Serve over pasta.
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