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S: PSS FRIEND'S FAVORITE RECIPES

FC: pss Friend's favorite recipes grad 2011

1: PSS FRIEND'S FAVORITE RECIPES GRAD 2011 EVERYONE IS FAMOUS IN A SMALL TOWN

2: Name | LASAGNA ROLL-UPS 1 SMALL ONION, CHOPPED 2 CLOVES GARLIC, MINCED 1 16 OZ. CAN WHOLE PLUM TOMATOES, CUT UP (RESERVE JUICE) 1/3 CUP TOMATO PASTE 1/3 CUP WATER 2 TBSP. PARSLEY, SNIPPED 1/4 TSP. SALT 1/2 TSP. DRIED OREGANO 1/8 TSP. PEPPER 1 15 OZ. CONATINER LOW FAT RICOTTA CHEESE 1 CUP SHREDDED REDUCED FAT MOZZARELLA CHEESE 1/4 CUP GRATED PARMESAN CHEESE 2 EGG WHITES 6 LASAGNA NOODLES, COOKED, DRAINED SPRAY MEDIUM SAUCEPAN WITH NONSTICK COOKING SPRAY. COOK ONION AND GARLIC UNTIL TENDER. ADD THE TOMATOES, RESERVED JUICE, TOMATO PASTE, WATER, 1 TBSP. PARSELY, SALT, OREGANO AND PEPPER. SIMMER UNCOVERED FOR 20 MINUTES. mEANWHILE, IN A MIXING BOWL, COMBINE THE RICOTTA, HALF THE MOZZARELLA, THE PAREMSAN EGG WHITES AND REMAINING PARSLEY. PREHEAT OVEN TO 350 DEGREES. SPREAD 1/3 CUP OF CHEESE MIXTURE ON EACH LASAGNA NOODLE AND ROLL IT UP. POUR HALF THE SAUCE INTO A 21/2 QUART BAKING DISH. PLACE ROLL-UPS SEAM SIDE DOWN IN THE DISH. TOP WITH REMANING SAUCE AND MOZZARELLA. COVER AND BAKE 40 -45 MINUTES. LET STAND 15 MINUTES. SERVE.

3: KEATON ASHLEY

4: ARROZ -DE- MARISCO 1 (450 g) canned tomatoes (chopped or fresh tomatoes 5 c. Vegetable Broth or water 4 tbsp. Olive Oil 1 tsp. Salsa Verde (optional) 1 onion, chopped 5 cloves garlic, chopped 1 lb seafood – mixture of prawns, mussels, small calamari, crab 2 c. Rice 1/2 c. Dry white wine 1/2 lb. Fish fillets, cube into 1 inch cubes Chilli (optional) Pepper (optional) Salt Parsley (or cilantro to taste) In a pot bring to boil water or broth and tomatoes, adjust salt to taste. Keep warm. In another big pot fry onion and garlic with the oil until transparent. Add salsa verde, shellfish, calamari and rice (keep mussels aside). Cook for further 2 minutes. Add wine and hot – tomatoes – mix. Add fish cubes, stir once. Arrange mussels on it. Let it cook for about 16- 18 minutes but don't overcook it. During cooking if necessary add water and season with chilli, salt and pepper. It should be slightly “al dente” and still enough liquid. Sprinkle with the parsley or cilantro and serve.

5: SKYLAR DAPONTE

6: FRESH SHRIMP SPRING ROLLS 2 TBSP. PEANUT OIL 8 OZ. FRESH CHANTRELLE, SHIITAKE OR OTHER WILD MUSHROOMS CUT INTO THIN STRIPS (DISCARD SHIITAKE STEMS) 2 OZ. THIN RICE VERMICELLI NOODLES 1LARGE CARROT, SHREDDED 1 TSP. SUGAR 1/4 LB. SHRIMP, DEVEINED, BOILED PEELED AND CHOPPED 1/4 LB. FRESH BEAN SPROUTS (1 HEAPING CUP) 25 RICE PAPER ROUNDS, 81/2 INCH IN DIAMETER (SOME WILL TEAR) 8 LARGE LEAVES BOSTON LETTUCE, RIBS REMOVED, LEAVES HALVED LENGTHWISE 3/4 C. FRESH MINT AND CILANTRO 16 CHIVES, TRIMMED AND CUT INTO 3 INCH PIECES THAI DIPPING SAUCE IN A SKILLET, HEAT OIL ON MEDIUM HIGH. ADD THE MUSHROOMS AND SAUTE UNTIL GOLDEN BROWN AND TENDER, ABOUT 5 MINUTES. SEASON WITH SALT AND PEPPER. LET COOL. IN A SAUCEPAN, BOIL A FEW CUPS OF WATER. FILL A BOWL WITH ABOUT 2 CUPS OF WARM WATER. BOIL THE VERMICELLI NOODLES FOR 1 MINUTE, DRAIN THEM, AND PUT THEM IN THE WARM WATER UNTIL THEY ARE SOFTENED, ABOUT 15 MINUTES. DRAIN THEM AND SET ASIDE. MIX THE CARROTS WITH THE SUGAR AND LET STAND FOR 10 MINUTES. DIVIDE THE NOODLES, MUSHROOMS, CARROTS SHRIMP AND BEAN SPROUTS INTO 16 EQUAL PORTIONS. LAY A KITCHEN TOWEL ON YOUR WORK SURFACE. FILL A PIE PLATE OR BOWL WITH WARM WATER AND IMMERSE ONE SHEET OF RICE PAPER IN IT FOR A FEW SECONDS, JUST UNTIL IT'S SOFT AND FLEXIBLE. PUT THE RICE PAPER ON THE TOWEL AND LET IT REST UNTIL IT'S MORE PLIABLE, ABOUT 30 SECONDS. PUT HALF A LETTUCE LEAF ON THE BOTTOM TWO-THIRDS OF THE RICE PAPER, LEAVING A 2 INCH BORDER ON THE BOTTOM EDGE. PUT ONE PORTION OF NOODLES ON THE BOTTOM OF THE LETTUCE LEAF, TOP WITH A PORTION OF MUSHROOMS, CARROTS, SHRIMP, AND BEAN SPROUTS. PUT A FEW MINT AND CILANTRO LEAVES ON TOP. FOLD THE BOTTOM 2 INCH BORDER OF THE RICE PAPER OVER THE FILLING. FOLD OVER AGIN TO ENCLOSE THE LETTUCE LEAF. FOLD THE RIGHT AND LEFT EDGES. PLACE 2 CHIVES ON THE FOLD AT THE TOP OF THE FILLING, AND CONTINUE ROLLINNG UP THE PAPER. TRANSFER THE ROLL, SEAM SIDE DOWN, TO A PLATTER AND COVER WITH A DAMP PAPER TOWEL. REPEAT WITH THE REMAINING SHEETS OF RICE PAPER AND FILLING INGREDIENTS. TO SERVE, SLICE THE ROLLS IN HALF AT A SHARP ANGLE, IF YOU LIKE, AND LET PEOPLE DUNK IN THE DIPPING SAUCE. THESE ROLLS CAN BE MADE A DAY AHEAD. COVER THEM WITH A DAMP PAPER TOWEL AND WRAP WELL IN PLASTIC BEFORE REFRIGERATING THEM.

7: TAYLOR ESSELINK

8: CHICKEN ENCHILADAS 3 BONELESS CHICKEN BREAST, CUBED 1 GREEN PEPPER, CHOPPED 1/2 TSP. CUMIN 1/2 TSP. CHILI POWDER 1 CAN REFRIED BEANS 6 TORTILLAS 11/2 CUPS SALSA 1 CUP CHEDDAR CHEESE, SHREDDED SALSA AND SOUR CREAM FOR GARNISH COOK CHICKEN, GREEN PEPPER AND SPICES OVER MEDIUM HIGH HEAT FOR 4 MINUTES. REMOVE FROM HEAT AND ADD BEANS. ADD 3/4 CUP OF CHICKEN FILLING TO EACH TORTILLA, ROLL UP AND PLACE SEAM SIDE DOWN IN NONSTICK BAKING DISH. TOP WITH SALSA, COVER AND BAKE AT 350 DEGREES FOR 40 MINUTES. SPRINKLE WITH CHEESE.

9: MEAGAN HAAYER | GO REBELS

10: CHICKEN FINGERS BONELESS SKINLESS CHICKEN BREAST (as many as desired) 1 cup CRACKERS (Ritz is great) 1 tsp. SEASONING SALT 1/2 tsp. PEPPER MILK BUTTER HEAT OVEN TO 425 DEGREES. CUT CHICKEN INTO STRIPS. DIP INTO A BOWL OF MILK (ADD 1 TBSP. OF MELTED BUTTER IF A RICHER FLAVOR IS DESIRED). COMBINE CRACKER CRUMBS (CRUSHED COARSLEY IN A PLASTIC BAG OR FINELY IN A FOOD PROCESSOR) WITH SEASONING SALT AND PEPPER. DREDGE CHICKEN STRIPS IN CRACKER CRUMBS, TURNING TO COAT. PLACE ON GREASED STONEWARE PAN OR BAKING SHEET. PLACE IN OVEN FOR 17 - 25 MINUTES UNTIL COOKED THROUGH, TURNING HALFWAY. VARIATIONS: USE BREAD CRUMBS INSTEAD OF CRACKER CRUMBS FOR A MORE TRADITIONAL TASTE. ADD 1/4 C. SHREDDED PARMESAN CHEESE TO COATING. SERVE WITH DIPPING SAUCE: 1 CUP MAYONNAISE, 1/8 TSP PREPARED MUSTARD, 2/3 C. LIQUID HONEY, 1/2 TSP.DILL WEED. STIR THOROUGHLY.

11: RACHEL HALIPCHUK | LUCK O' THE IRISH

12: SEX IN A PAN 11/2 C. CHOPPED PECANS 1 C. FLOUR 1/2 C. MARGARINE 8 OZ. CREAM CHEESE 1 C. ICING SUGAR 1 LG. TUB COOL WHIP 1 LG. PKG. CHOCOLATE INSTANT PUDDING 1 LG. PKG. VANILLA INSTANT PUDDING 3 C. MILK GRATED CHOCOLATE BASE: MIX & PRESS INTO 13X9" PAN, PECANS, FLOUR & MARGARINE. BAKE 25 MINUTES AT 350 DEGREES. 2ND LAYER: ADDING ICING SUGAR TO CREAM CHEESE BEAT & SPREAD ON BASE. 3RD LAYER: SPREAD 1/2 TUB COOL WHIP ON CREAM CHEESE MIXTURE. 4TH LAYER: MIX & BEAT 11/2 C. MILK WITH CHOCOLATE PUDDING UNTIL THICK, SPREAD OVER 3RD LAYER. 5TH LAYER: MIX & BEAT THE REMAINING MILK& VANILLA PUDDING SPRE4ADING OVER CHOCLATE PUDDING. 6TH LAYER: SPREAD REMAINING COOL WHIP ON TOP. TOP WITH GRATED CHOCOLATE AND PUT IN FRIDGE TO SET.

13: DANIELLE KONST

14: TAYLOR KOSTIUK | BUTTERMILK PANCAKES 2 C. FLOUR 1 TSP. BAKING SODA 1 TSP. SALT 2 TBSP. SUGAR 2 EGGS, BEATEN 2 C. BUTTERMILK 2 TBSP. MELTED BUTTER MIX ALL INGREDIENTS TOGETHER. DON'T OVER MIX. HEAT A LIGHTLY OILED GRIDDLE OR FRYING PAN. OVER MEDIUM HIGH HEAT POUR OR SCOOP BATTER ONTO THE GRIDDLE, USING APPROXIMATELY 1/2 CUP FOR EACH PANCAKE. BROWN ON BOTH SIDES AND SERVE HOT.

15: GO REBELS

16: CHOCOLATE OATMEAL COOKIES 1 C. MARGARINE 1 1/2 C. FLOUR 1 1/3 C. BROWN SUGAR 1 TSP. BAKING SODA 2 EGGS, BEATEN 2 C. ROLLED OATS 1 TSP. VANILLA 1/2 C. COCONUT 2 C. CHOCOLATE CHIPS (OR FEWER IF YOU WISH) CREAM MARGARINE AND SUGAR, BLEND IN EGGS AND VANILLA. BLEND FLOUR AND SODA TOGETHER AND ADD TO CREAMED MIXTURE. MIX WELL. STIR IN ROLLED OATS, NUTS, COCONUT AND CHOCOLATE CHIPS. PUT TEASPOON OF DOUGH ON COOKIE SHEET AND BAKE FOR 10 - 12 MINUTES IN 360 DEGREE OVEN. NOTE: ADD 1 TEASPOON CINNAMON AND 1/2 TEASPOON CLOVES IF YOU WOULD LIKE A SPICY FLAVOURED COOKIE.

17: KATELIN MARSHALL

18: I A N M C K E M Z I E

19: ORIENTAL CHICKEN WINGS 2 LBS. CHICKEN WINGS 2/3 CUP BROWN SUGAR 2 TBSP. VINEGAR 2 TBSP. SOYA SAUCE 1 ENVELOPE CHICKEN BOULLION SALT AND PEPPER GARLIC POWDER SPLIT WINGS AT JOINTS, DIsCARD TIPS. FLOUR WINGS AND BROWN IN A LITTLE OIL. LAY FLAT IN PAN AND TOP WITH BROWN SUGAR, VINEGAR, SOYA SAUCE, BOULLION, SALT & PEPPER AND GARLIC POWDER. COVER, BAKE AT 350 DEGREES FOR 45 MINUTES. SERVE WITH RICE.

21: JONAS MONTGOMERY | AUNTIE BETTY'S LASAGNA SAUCE 1 Clove Garlic 1 lb. Lean Ground Beef 1 Small Onion 1/2 lb. Mushrooms, sliced 1 - 28oz. can Stewed Tomatoes 1- 5.5 oz. can Tomato Paste 1 - 7 oz. can Tomato Sauce 1/2 tsp. basil 1tsp. Italian Seasoning Brown the ground beef in a little oil. Add garlic, onions, and mushrooms. Cook for a few minutes. Add Tomato Paste, Stewed Tomatoes, and Tomato Sauce. Season with Basil and Italian Seasoning. CHEESE FILLING 2 eggs 1/4 c. Parmesan Cheese 500 gr. Cottage Cheese 1 Tbsp. Olive Oil 1 sm. package Chopped Fresh Spinach Salt & pepper Combine all these ingredients in a bowl. Ready cooked Lasagna Noodles Mozzarella Cheese Put 1/3 of the Sauce in the bottom of a 9 x 13 inch pan. Line a layer of noodles over top, then another 1/3 of the sauce on top of the noodles, then layer the Cheese filling on the noodles, layer with noodles again. Then add the last 1/3 of the sauce on the noodles. Add as much Mozzarella Cheese as you would like. Bake a 350 degrees for 45-55 minutes. Let sit for 5 minutes before serving.

22: FRANKIE REICHERT

23: Broccoli Salad 3 - 4 large heads broccoli florets 2 green onions chopped 5 slices cooked bacon crumbled 1 1/2 c. green seedless grapes halved 1 1/2 c. red seedless grapes halved 1/2 cup toasted slivered almonds Dressing 1 c. mayonnaise 1/4 c. sugar 1 tsp. vinegar Mix ingredients together and add dressing just before serving.

24: CREAM OF POTATO SOUP 1 potato cubed 1/2 stalk celery finely chopped 1 small onion 1 ml salt 2 ml of parsley 1 ml seasoning salt Pinch of pepper 250 ml water Prepare vegetables, add water with seasoning, bring to boil, turn down to simmer until vegetables are tender. White Sauce 30 ml margarine 30 ml flour 1 ml salt Pinch of pepper 1 ml seasoning salt 250 of milk Melt margarine in double boiler, add flour and seasonings, stir until smooth, gradually add milk, stir constantly, when sauce has thickened add to vegetables. | Hearty Minestrone Soup 1/2 lb. Italian sausage (use 1/2 hot and 1/2 mild) 2 tbsp. olive oil 1 onion, chopped 1 clove garlic mined 1 19 oz. can tomatoes, chopped 1/2 cup each chopped celery, 1/2 tsp. dried basil carrot and red pepper 1 bay leaf 2 tsp. parsley flakes 1 cup small pasta shells 4 cups chicken stock Salt and pepper 1 can red kidney beans Remove sausage from casing and lightly brown in a frypan. Drain meat on paper towelling. In a 16 cup saucepan, saute onion and garlic in oil until softened. Add celery, carrot and red pepper. Cook stirring frequently for 3 minutes. Add tomatoes and seasonings. Stir in chicken stock, pasta and sausage meat. Bring to a boil and simmer until pasta is cooked, 10 - 15 minutes. Add kidney beans. Simmer 10 minutes until beans are heated through and flavours are blended. Season with salt and pepper as desired. Makes ten 1 cup servings.

25: JAMAICAN CHICKEN 1/4 cup oil 1 tsp. garlic powder 1 tsp. grated lemon peel 1 tsp. ginger 1/4 cup lemon juice 1 tsp. oregano 1 tbsp. paprika 1/4 tsp. hot sauce 1 tbsp. honey 6 boneless chicken breast Mix all ingredients except chicken. Pound chicken breast flat. Place breast in marinade for 3-6 hours. Grill on barbecue. | CHICKEN CASSEROLE 2 cups chicken, cooked and cubed 3/4 tsp. Salt 1 cup celery, chopped 3/4 tsp. Pepper 1 cup sliver almonds (optional) 2 tbsp. lemon juice 2 cups cooked rice 2 chicken bouillon envelope 1 cup mayonnaise dissolved in 1/2 c. water 2 tbsp. onions, chopped 1 can cream of mushroom 1 can cream of chicken soup soup Combine all ingredients, mixing thoroughly; place in a casserole dish. Cover with crushed potato chips and almonds. Bake in 400 for 45 minutes, or until heated through. Serves 8

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