Wednesday, April 30, 2008
Tuesday, April 22, 2008
2 quarts lime sherbet
2 liters ginger ale
1 (46-ounce) can pineapple juice
Maraschino cherries (if desired)
In a punch bowl, add 2 quarts of slightly softened lime sherbet. Then add ginger ale and pineapple juice. Decorate with lemon and lime slices and some maraschino cherries. Beeeeautiful!
~ Contributed by Linda K.
Friday, April 11, 2008
Wednesday, April 9, 2008
1/2 cup minced red or green pepper
1 jalapeno, minced
1 Tbsp vegetable oil
2 cups cooked rice (I cook it in chicken broth for more flavor but you can use water too)
2 tsp snipped cilantro
1 Tbsp lime juice
1 tsp soy sauce
hot pepper sauce to taste
I also put in a bit of chili powder and a very small amount of crushed tomatoes...it adds alot of flavor
Cook onions, peppers in oil in large skillet over med/high heat until tender-crisp. Stir in rest of ingredients; cook until thoroughly heated. It makes a lot!
Saturday, April 5, 2008
If you like shrimp and you like garlic, this recipe is for you! This recipe is my hubby's take on the Hawaii North shore shrimp wagon. Stop there if you ever get a chance...amazing shrimp!!!
~ 1 1/2 lbs. raw shrimp thawed
~ 5 cloves fresh garlic chopped
~ 6 Tbsp. extra virgin olive oil
~ red pepper flakes (1 tsp. for mild add more if desired, we like it spicy!)
~ lime juice from 1/2 a lime
~ 2 pinches of kosher salt
~ 5 turns of a pepper mill
~ white rice (we like Jasmine or coconut thai)
Saute garlic and olive oil over medium heat for 3 minutes. Add shrimp to garlic and olive oil. Add pepper flakes, lime juice, salt and fresh pepper. Cook shrimp til pink, approx. 5-7 minutes do not overcook. Put shrimp over bed of rice. Top with more red pepper flakes, black pepper and lime if desired. Divine!
~ Contributed by Mark
Friday, April 4, 2008
1 pkg of breakfast sausages (I used johnsonville maple syrup flavored...yum)
Refrigerator crescent-style rolls (8 per tube)
2 cups cheese (whatever kind you like best)
4 large eggs
3/4 cup milk
1 small red or green pepper, diced
1/4 tsp onion salt
1/8 tsp pepper
Fry up your sausages until no longer pink. Cut into bite sized pieces
Unroll and press crescent rolls together to form crust in greased 9x13 inch pan. Sprinkle sausage meat over top. Scatter cheese over sausage.
Beat eggs in bowl until frothy. Add milk, green pepper, onion salt and pepper. Mix. Pour over cheese. Bake, uncovered, in 425 F oven for 15 to 20 minutes or until knife inserted in center comes out clean. Serves 6. (we didn't have any red or green pepper so I put in some diced tomato and green onion and it was really good! It's like an omlette...throw in whatever you have on hand!)
~ Contributed by Leah C.