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hould be a nice substitute however if you re cooking foods with an asian east indian influence the milks with higher fat content will give you richer sauces and soups i m honestly in search of a favorite coconut milk i used to know what was immediately available but things have changed right now i ve got chaokoh and aroy d in the house i confess i really like the little 5 6 oz cans there are just two of us and the little cans are just right it seems i used to have mae ploy coconut milk in my stash but that s been awhile i ll get back on which worked best for what because i appear to have my head in a cloud of thai comments leave a comment categories uncategorized banana muffins 23 02 2022 i ve never done a lot of baking here but everyone needs good breakfast bread recipes now then this adaptation is my favorite at least for now with grateful thanks to sally s baking addiction i ve used her recipe almost exactly i just play some of the lines a little if it s an odd situation to melt the butter i use coconut oil instead if the bananas don t yield quite enough fruit i add applesauce don t tell but with so much cinnamon in the mix apple butter will be ok to about 1 3 cup of that 1 1 2 cups when everything was mixed together i got exactly 12 muffins using a fairly level size 16 culinary scoop out of respect to sally i m only going to give you a list of the ingredients her recipe is here 3 bananas very ripe flour sugar melted butter or oil baking soda and baking powder cinnamon and nutmeg vanilla these muffins had a delicate soft texture while bringing wonderful banana flavor to the table you re welcome to add nuts walnuts or pecans would work well enjoy comments leave a comment categories home cookin recipes i don t want to lose 20 11 2021 through the years i ve posted recipes on various websites many have gone the way of dot com everything from the 90 s a couple i may have lost forever my teriyaki marinade for instance not sure if one of those still exists anywhere oh well almost but not quite committed to memory so this is a little cache of some recipes we really liked from who knows where dragon s breath soup 1 2 ounce dried shiitake mushrooms 1 cup hot water vegetable cooking spray 1 tsp chili oil 1 cup bean sprouts 1 4 cup sliced green onions 2 tsp minced garlic 3 tbsp white wine vinegar 1 tbsp low sodium soy sauce 1 4 tsp white pepper 2 10 ounce cans low sodium chicken broth 1 10 5 oz package firm tofu drained and cubed 2 tbsp cornstarch 2 tbsp water 1 egg white lightly beaten place mushrooms in a microwavable bowl add hot water microwave on high 2 minutes let stand 15 minutes drain discard stems and chop coarsely set aside coat a large saucepan with cooking spray add oil and place over medium high heat until hot add bean sprouts green onions and garlic saute 3 minutes or until tender add mushroom caps vinegar and next 4 ingredients bring to a boil reduce heat and simmer 3 minutes combine cornstarch with water stir until blended whisk cornstarch into soup cook 1 minute or until thickened remove from heat slowly drizzle egg white into soup stirring in a circular direction makes 4 servings spinach and artichoke stuffed tomatoes 3 large firm tomatoes salt to taste freshly ground black pepper 1 6 oz jar marinated artichoke hearts 1 10 oz pkg frozen chopped spinach thawed 4 green onions chopped 3 oz pkg cream cheese softened 2 tbsp sour cream 1 tsp oregano 1 2 tsp salt 1 2 cup grated parmesan cheese 2 tbsp butter melted 1 2 cup dry bread crumbs preheat over to 350 degrees halve tomatoes crosswise and scoop out the pulp and seeds taking care not to puncture the shells season to taste with salt and pepper set aside drain artichoke hearts chop fine squeeze the excess liquid from the thawed spinach in a bowl mix together the artichoke hearts spinach and green onions in another bowl or a food processor mix together the cream cheese parmesan cheese oregano and sour cream fold cheese mixture into vegetable mixture mound cheese mixture into tomato shells mix melted butter with bread crumbs and top each tomato with buttered crumbs place tomatoes in a 13 x 9 baking dish and heat at 350 degrees for about 10 minutes or until just heated through serve hot makes 6 servings wendy s lime jello salad 2 pkgs small lime jello 2 cups boiling water 1 16 oz can pineapple chunks with juice 1 cup evaporated milk 1 cup mayonnaise 1 8 oz carton small curd cottage cheese mix jello with water until totally dissolved put remaining ingredients in the blender and process for just a few seconds for a smoother texture stir into jello and refrigerate the measurements don t need to be exact a tablespoon here or there won t matter also you can substitute low or non fat products or sugar free jello turkey waldorf salad for tea sandwiches 2 cups diced apple gala is a good choice 1 cup diced turkey breast 1 2 cup chopped celery 1 cup mayonnaise mixed with 1 4 cup sugar 2 dozen small croissants sliced in half lengthwise mix ingredients together spoon into croissants serve immediately can be held a few hours you could also fill savory cream puffs or crepes with this mixture makes 24 servings spinach salad vermillion 1 1 4 lbs spinach 1 2 lb sliced mushrooms 3 hard cooked eggs chopped fine ½ cup grated parmesan 6 bacon slices 2 tsp dijon mustard 1 tbsp sugar ½ cup sherry vinegar substitute 2t sherry enough white wine vinegar to make 1 2 cup ½ tsp salt ½ tsp freshly ground black pepper ½ cup olive oil 6 green onions chopped remove stems from spinach leaves and tear into bite sized pieces place into heat proof salad bowl add mushrooms eggs and cheese cook bacon slices until crisp remove from skillet and crumble bacon into salad bowl f heat drippings over medium heat whisk in mustard and sugar whisk while cooking for 1 minute pour in vinegar and whisk until sugar dissolves add salt and pepper add olive oil in a steady stream whisking constantly stir in green onions and immediately invert skillet over greens in the salad bowl leave in place 1 minute to wilt salad remove skillet toss salad well and serve immediately serves 6 to 8 fresh tomato basil dressing 4 roma tomatoes quartered 15 fresh basil leaves 1 2 cup mayonnaise 1 2 cup balsamic vinegar salt to taste puree all ingredients in a blender at high speed until smooth makes 2 cups mexican shrimp de la roseberry 1 1 2 pounds medium shrimp cleaned deveined and cooked 1 4 tsp grated lime zest 1 4 cup each lime juice and dry white wine 1 2 cup catsup salt to taste few drops liquid pepper seasoning i add 2 cloves garlic finely chopped and 1 tbsp snipped cilantro leaves mix ingredients together and add shrimp chill at least 4 hours we ve also just stirred it up without waiting southwestern black bean salad 1 can 16 oz black beans ½ red bell pepper chopped ½ yellow bell pepper chopped 1 small jalapeno pepper peeled seeded and finely chopped ½ cup frozen cut corn thawed ¼ cup chopped fresh cilantro 1 tbsp fresh lime juice salt to taste mix together and allow flavors to blend at least 30 minutes good with any southwestern or mesquite flavored grilled foods red white and bleu coleslaw 1 bag cole slaw mix 1 jar of t marzetti s or marie s cole slaw dressing equivalent amount of mayonnaise 1 large package of bleu cheese cherry or grape tomatoes sliced in half place cole slaw mix in a large bowl add mayonnaise and cole slaw dressing mix until creamy add half of bleu cheese mix in cabbage top with remaining bleu cheese and cherry tomatoes chill 2 3 hours before serving will keep several days in an airtight container jo s cinnamon applesauce salad 1 3 oz package lemon jell o 1 cup boiling water 2 3 cup red hots candies 1 1 2 cup applesauce filling 8 oz cream cheese 1 2 cup celery finely chopped 1 2 nuts finely chopped 1 2 cup mayonnaise dissolve candy in boiling water stir in jell o until dissolved stir in applesauce put half of the mixture into a greased mold and refrigerate she used a bear pan until set prepare filling and pour onto layer of set jell o top with remaining jell o mixture chill until set completely fills a standard size loaf pan angel bread this was mom s favorite yeast roll recipe and she loved sharing it she would often deliver a pan of freshly baked rolls to a friend with the recipe 5 cups flour 3 tsp baking powder 1 tsp soda 1 tsp salt 1 4 cup sugar 1 tbsp or package yeast 2 tbsp warm water 2 1 2 cups buttermilk 1 2 cup oil dissolve the yeast in warm water mix dry ingredients stir in buttermilk yeast and oil keep overnight in a covered container in the refrigerator to bake pull off roll sized pieces of dough and place in a greased pan the longer the dough is allowed to set before baking the lighter and higher the rolls will be bake at 450 degrees for 12 20 minutes dough will keep refrigerated for 3 4 days pumpkin pie cake this is so good and so easy 1 can 29 oz pumpkin 1 1 2 cups sugar 1 can 13 oz evaporated milk 4 eggs 2 tsp pumpkin pie spice topping 1 yellow cake mix 2 sticks of margarine melted 1 2 cup chopped nuts optional mix pumpkin sugar milk eggs and spices in a large bowl pour into a greased 9 13 inch pan sprinkle the cake mix over the top drizzle with melted margarine and top with nuts if desired bake at 350 degrees for an hour and 15 minutes cool serve with cool whip serves 12 sauerkraut salad mary helen kerr s sauerkraut salad this isn t my mother s recipe but my mother and many of her friends coveted this recipe 1 large can sauerkraut drained and rinsed 1 2 cup chopped onion 1 2 cup green pepper 1 2 cup chopped celery salt and pepper 1 cup sugar 1 2 cup salad oil 1 4 cup white vinegar 1 2 cup dry roasted peanuts mix all ingredients together and refrigerate for several hours this salad will keep a long time in the refrigerator breakfast pizza 1 tube grands buttermilk biscuits 1 pkg jimmy dean country gravy made according to directions 3 eggs scrambled 1 cup diced ham or crumbled cooked sausage 1 cup shredded cheese lightly grease a pizza pan roll biscuits to 1 4 inch thickness and cut and piece together to make a crust bake at package temperature about 10 minutes or just until biscuits are lightly browned remove from oven spread gravy on cooked biscuit crust top with ham or sausage and scrambled eggs sprinkle with grated cheese return to oven for 5 10 minutes or until hot and cheese is melted makes about 6 servings mushroom soufflé 2 cups finely chopped fresh mushrooms 1 2 cup vermouth 3 4 cup milk 3 tablespoons butter 3 tablespoons all purpose flour 3 4 teaspoon salt 1 4 teaspoon white pepper 5 eggs separated combine mushrooms and vermouth in small saucepan add milk bring to a boil reduce heat and simmer 15 minutes melt butter in saucepan stir in flour cook stirring constantly until golden stir in mushroom mixture cook stirring constantly about 3 minutes or until thick remove from heat season with salt and pepper beat egg yolks with fork until light and lemon colored pour slowly into mushroom mixture beat vigorously with a wooden spoon heat just to boiling but do not boil remove from heat and stir several minutes to cool beat egg whites until stiff but not dry fold about 1 3 into mushroom mixture add remainder and fold to mix gently but thoroughly turn into a buttered and floured 7 inch soufflé dish bake at 350 degrees for 35 minutes or until puffed browned and firm in center makes 4 6 servings serve immediately after removing from oven chili verde 3 pork roast cut into bite sized pieces 1 large can green enchilada sauce 1 13 oz can tomatillos drained 1 large onion 2 tbsp minced garlic jalapeno to taste brown the pork chunks in a little oil and put into the crock puree tomatillos in a blender with the onion garlic and fresh or canned jalapeno chilis to taste if you like a heartier chili taste throw in a 4 oz can of diced green chilis too pour the puree and the green enchilada sauce over the meat and cook 6 8 hours serve with hot flour tortillas and shredded cheddar cheese peanut butter and hot fudge pudding cake i haven t made this but it sure sounds good 1 2 cup flour 1 4 cup sugar 3 4 tsp baking powder 1 3 cup milk 1 tbsp vegetable oil 1 2 tsp vanilla 1 4 cup peanut butter 1 2 cup sugar 3 tbsp unsweetened cocoa powder 1 cup boiling water in a bowl combine flour 1 4 cup sugar and baking powder add milk oil and vanilla stir until smooth mix in peanut butter pour into crock pot in the same mixing bowl stir together the 1 2 cup sugar and cocoa powder gradually stir in boiling water pour over batter in crock pot but do not stir cover and cook on high 2 to 3 hours or until a toothpick inserted comes out clean serve warm with vanilla ice cream hot fudge sauce and top with nuts eggplant parmesan marinara sauce jar of spaghetti sauce will work 1 large eggplant salt flour for dredging 2 eggs beaten bread crumbs 16 oz mozzarella cheese shredded parmesan cheese oil for frying prepare or heat marinara sauce while sauce is simmering slice eggplant crosswise ½ inch thick sprinkle with salt and let set for 30 minutes pat eggplant slices dry dredge in flour dip in egg to coat then dredge in bread crumbs fry quickly in hot oil turning once until golden brown on both sides eggplant should be tender drain on paper towels while cooking remaining slices grease a 9 x 13 inch baking pan with cooking spray lay sliced eggplant into pan overlapping pieces by 1 3 each place a bit of shredded cheese between each slice sprinkle liberally with parmesan cheese top with marinara sauce cover with mozzarella and sprinkle with parmesan again bake at 350 degrees until hot and bubbly serves 4 to 6 chili rellenos casserole 1 cup half and half milk will work well also 2 eggs 1 3 cup flour 3 4 oz cans whole green chilis 1 2 pound monterey jack cheese shredded 1 2 pound sharp cheddar cheese shredded 1 cup mild salsa beat half half eggs flour until smooth split chilis open remove seeds rinse and pat dry mix shredded cheeses set aside 1 2 cup cheese for top of casserole spray a deep 1 1 2 qt casserole dish with cooking spray and make alternate layers of cheese egg mixture and chilis top last layer with salsa and remaining cheese bake at 350 degrees for 1 hour and 15 minutes or until set in the center serves 4 to 6 variation substitute diced chilis for whole chilis and stir chilis into egg mixture layer cheese and egg mixture into a 9 x 13 inch greased baking pan bake at 350 degrees for 45 60 minutes until set in the center cool slightly and cut into squares to serve serves 4 to 6 from candi s kitchen minestrone 1 tbl vegetable oil 1 2 cup chopped onion 1 lg clove garlic finely chopped 2 14 oz cans vegetable broth 1 3 4 lb 15 oz can great northern white beans rinsed and drained 1 1 2 cups water 2 3 cup 6 oz can italian tomato paste w tomato pesto 1 tsp italian herb seasoning 1 4 teaspoon ground black pepper 2 cups 2 lg sliced zucchini 1 pkg 10 oz frozen mixed veggies 1 3 cup small macaroni such as shells or bow ties heat oil in large saucepan over medium high heat add onion and garlic cook stirring frequently for 1 to 2 minutes or u...
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