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S: Allyson's Recipes and More By Her Daughters

BC: Forever | In | Our | Hearts | Love your Daughters

FC: Recipe for the Perfect Mom... | Love, Love and More Love | Awesome Food | Genuine Personality

2: Simple Hot Sauce Ingredients: 1 can tomato sauce 1 can Rotel Half an onion 1 Hand full cilantro Quarter cup white vinegar Quarter cup lemon juice 1 lime squeezed 1 TBSP of the following: chili powder, cumin, salt, pepper Directions: If you have a food processor, throw it all in there and hit it. If you have an immersion blender, you can use that too. Season more if needed to taste, then enjoy. | Guacamole Ingredients: 1 tomato Half an onion 4 Hass avocados 1 TBSP Worcestershire sauce Quarter cup sour cream Half TBSP of: cumin, chili powder & garlic powder Salt, Pepper and Lemon Juice to taste Directions: Mash the avocados in a large bowel. Then add everything else and mix together. Bust out some chips and get to eatin.

3: Artichoke & Tomato Crostini Ingredients: 1 can small artichokes 1 can petite diced tomatoes 1 loaf French baguette EVOO 1 head of garlic 1 cup Fresh Parmesan 2 TBSP Italian seasoning 1 cup of basil chopped Salt and pepper to taste | Directions: In a medium sauce pain, saute garlic, artichokes and tomatoes with EVOO and Italian seasoning. Cook for about 20-30 minutes, stirring occasionally until it reaches a paste consistency. Turn stove off and throw in the basil. While mix is cooking, preheat oven to 425. Cut baguette into 1-2 inch pieces and baste with EVOO on both sides. Bake on both sides and cook till golden brown. Once bread is nice and crunchy, place a spoonful of the mixture on top of each one and place back in the oven for 10min. After that, pull them out and place a generous amount of parmi on top and place back in the oven for 5min until cheese is melted. Place it in your word hole and like it.

4: Cream cheese Stuffed Jalapenos Ingredients: 2 jars of Trappys whole pickle jalapenos 1 box of cream cheese 1 cup chopped roasted red bell peppers(from a jar) 1 cup diced pepperonis 1 cup diced ham 1/2 cup bacon bits 1/2 cup green onions Directions: Cut jalapenosños in half and hollow them out using gloves and a knife. Next mix all the other ingredients in a bowel. Note: you can pick and choose what you want to mix with the cream cheese. Finally fill the gutted jalapenos with the goodness of the cream cheese mix. Served cold:-)

5: Cheaters Ceviche | Ingredients: 1 lb shrimp 1 lb scallops Half an onion(red or white) 2 medium tomatoes Half cup of fresh cut jalapenos 1-2 Cups cut cilantro Half cup Italian dressing Half cup of white vinegar Quarter to half cup of lemon juice Slat and pepper as u wish | Directions: Preheat oven to 375. Combine everything but seafood in a bowel. Bake shrimp and scallops for 20-30min or until lightly brown. Then throw it all together and eat with some sturdy chips. Yummy.

6: Chili Ingredients: 1-2lbs of beef 1 can pinto beans 1 can tomato sauce 1 can light red kidney beans Half onion 4-6 cloves of garlic Half cup frozen corn | Quarter cup chopped pickled jalapenos 3-4 beers(Dos XX works great) 1 beef bouillon cube 1 TBSP of the following: chili powder, cumin, pepper, salt, red pepper flakes 1 TSP of Italian seasoning Cayenne pepper if you want to spice it up a notch. | Directions: In a large pot, saute onions & garlic. Cook until onions are a light brown. Brown beef in same pot. When beef cooked, add the rest of the ingredients. Seasonings can be altered to taste. Bring to a boil then reduce heat and allow to simmer for at least 1hr. The longer this cooks the better it tastes and the thicker it gets. Combine with Frito's, cheese and sour cream and thats one awesome Frito pie.

7: Ingredients: Half onion 1 cup celery chopped 1 Head of garlic 1 can tomato sauce 1 can petite diced tomatoes 1 can garbanzo beans 1 can red kidney beans 4-5 cans Swanson's vegetable broth Half cup shoe string carrots Half cup frozen green beans 2 bay leaves Half a bag of baby spinach 1 TBSP of: Italian seasoning, basil, thyme, oregano Salt and pepper to taste | Directions: Sauteéonion, garlic and celery in EVOO till onion golden brown. Then add everything BUT the spinach. Bring to a boil then reduce down to a simmer. Leave top off and cook for 30-45 minutes. Once soup has cooked down, turn the stove off and toss in the spinach. Place in a nice soup bowel, top it off with some fresh parmi and eat it up. French bread isn't a bad companion either. | Tha Minestrone

9: Real Margaritas Ingredients: 1 lime Kosher salt Half cup fresh squeezed lime juice 2 TBSP fresh squeezed lemon juice 1 cup triple sec 2 cups ice 1-1.5 cups silver tequila Dash of orange zest Directions: Combine everything into a blender, puree until completely blended. Be careful...they sneak up on you and before you know it, you have lost your mind.

10: Cheese Enchiladas with Fried Egg on Top | 1 can 28oz enchilada or red sauce 2 cups chicken broth 10 whole corn tortillas 3 cups grated sharp cheddar cheese | 4 oz green chilies 1 TBSP of canola oil & all purpose flour Half TSP salt Quarter TSP black pepper 2 TBSP chopped cilantro | Directions: In a large sauce pan, medium heat, whisk together flour and oil until it makes a paste, about 1 min. Then pour red sauce, chicken broth, cilantro, salt and pepper bringing it to a boil then turn it to a low simmer for about 30-45 min stirring occasionally. After that in a small pain, saute small chilies, season with salt and set aside. Peheat oven to 350, pour half cup enchilada sauce in bottom of 9x13 backing dish. Spoon and spread a small amount of red sauce into a tortilla. Add cheddar cheese and diced green chilies. Roll up and place seam down in baking pan. Repeat until pan is full. Pour leftover red sauce on top and cover with cheddar cheese. Bake for 20 min and when done sprinkle additional cilantro on top along with fried egg before serving. | Ingredients:

11: I remember when mom first told me about this breakfast and you can guess what went through my head...that sounds kind of gross. But I tried it out when she made it for me one day at the condo and I was hooked. It goes really well with some home made refried beans. It is now my all time favorite breakfast. Now every time I eat it I think about how much we both loved this dish and how much fun we had eating it together. It was one of her favorites too.

14: Dough 1 cup warm water 1 0.25 oz active dry yeast 1 TBSP sugar or honey 1 TBSP EVOO 2-3 cups of Half TBSP of salt Cornmeal and flour for dusting In a measuring cup dissolve sugar or honey into warm water. Add yeast and stir to dissolve. Let stand for about 5-10 minutes. Next add salt and oil to yest mix and stir to dissolve. Pour yeast into a large mixing bowel. Start with 1.5 cups flour to yeast mix and stir to combine. Continue to add quarter cup until you get a slightly sticky dough ball. Dump dough ball onto a well floured surface and knead for about 5 min sprinkling flour as needed to keep ball from sticking. Next, lightly oil the inside of a large bowel. Form dough ball and place in bowel. LIghtly oil top of dough ball. Cover with moist kitchen towel and set aside in a warm place and let it rise for 1-1.5 hrs. | Sauce 2 Cans of Dell Alpe tomato sauce found in imported section at HEB. Quarter cup fresh basil, chopped 1 head of roasted garlic(coat with EVOO and roast in 450 oven for 15min or until golden brown) 1 TBSP of: italian seasoning and salt 1 TSP of crushed pepper flakes, thyme, and sugar. Put all together in a large bowel and stir to combine.

15: Build it and Bake it Pizza stone or large cookie sheet Pizza peel 1 Container of Fresh Mozzarella 2-3 Packs of provolone Basil pesto Toppings: What ever your heart desires Preheat oven to 500 with pizza stone already in center of oven. Place a pizza peel in center of assembly area covering it with a small layer of flour and cornmeal so the dough doesn't stick. You want it to be able to slide off when you are done. From your big dough ball, break off a smaller dough ball(little bigger then your fist) and push it out with your fingers to the desired shape(circle). Apply a thin layer of basil pesto with a basting brush to the formed dough. Put desired amount of sauce and spread evenly over the dough leaving about half and inch of crust around the edges. Place whole pieces of provolone around the entire pizza. Filling in the holes with pieces of mozzarella. Apply toppings. NOTE: Be careful when placing toppings, the more you put on the longer it will have to cook and you could burn your crust. It might not cook in the middle. Once oven preheated, slide pizza off pizza peel onto the stone and cook for 15min or until crust appears light brown on the outside. Before you are ready to serve you can check the center of the pizza by lifting it up with a spatula. Make sure it isn't doughy. You want a nice crunchy bottom. Let stand for a few minutes, top with parmi and enjoy. | Tha Pizza

16: Oh So Good Fajitas | Ingredients: 4 chicken breasts 1-1.5 lbs flank steak or tender skirt steak 2-4 bottles of Claudes Brisket or Fajitas Marinade Corn & or flour tortillas 1 chopped raw onion 5-7 limes cut into wedges Fresh chopped cilantro | Directions: Clean the meat, place into gallon bags with marinade, and fresh lime juice from one lime squeezed. Then place in fridge for 2-4 hours. The marinade is salty so I don't recommend salting the meat prior to placing it in the marinade. Get the grill ready, once coals nice a hot (look mostly white) throw the meat on. I usually cook mine for about 15 min depending on how hot the grill is. The steak should have a nice red color in the middle when they are done. Place all the chopped onion, cilantro and lime wedges into separate bowels, these will be the fixens for the fajitas. Once done, put it all together in the tortilla of your choice and squeeze some fresh lime juice on top and enjoy.

17: Our Favorite Place

18: Ingredients: 3 cans tomato sauce 1 lb ground beef 1 head of garlic 1 TBSP of: Italian seasoning, basil, oregano Fresh basil 1 TSP of: salt, pepper, red pepper flakes A pinch of sugar 1 can Hunts petite diced tomatoes 1 pack of Barilla ready made lasagna noodles 4 cups mozzarella 1 cup Parmesan 1 pkg provolone 16oz ricotta cheese 1 egg Milk as needed | Lasagna | Directions: The Sauce Mince garlic and sauteéin medium sized pot until they become golden brown. Then add ground beef and cook until browned. Add tomato sauce, diced tomatoes, and spices. Bring to a boil then reduce to a simmer and let cook for an hour stirring occasionally. The longer it cooks the better. | The Cheese Spread While sauce is cooking, preheat oven to 425. In a large mixing bowel combing 2 cups mozzarella, half cup parmi, 4 chopped slices of provolone, whisked egg, and ricotta and mix together. Add the milk as needed to make it easier to spread.

19: The Build Coat the bottom of a 9x13 baking pan with a light layer of sauce. Then place a layer of noodles on top of that. Spread cheese on top of noodles then place a generous portion of sauce on top of the third layer of cheese mix. The rest of the layers are as follows: noodles, cheese, noodles cheese then rest of sauce. Cover lasagna with layer of provolone & sprinkle mozzarella on top. | Baking Pam the inside of a piece of foil to cover the lasagna. Cook covered for 45min. After that remove top and cook uncovered for an additional 10-15min until cheese on top is slightly brown. Remove from oven and place fresh basil on top. Be careful...This will take the roof of your mouth off. I know I have been a victim. Let it sit and cool for about 5-10 min. Goes well with wine and garlic bread. Yummy.

20: Chipotle Bacon-Wrapped Shrimp | Ingredients: 20 strips of thin bacon (12oz) 20 medium-large shrimp, peeled and deviened (about 1 lb) 1 Cup canola oil 12 TBSP of lemon juice 4 TSP of Dijon mustard 12 TBSP chopped chipotle chilies in adobe sauce 2 TSP red pepper flakes 1 TSP cayenne pepper Black pepper to taste | Directions: Prior to assembly, let wooden skewers soak in water for about 10-15 min. and get the grill started. This way they won't burn when they are put on the grill. Next wrap the shrimp with the bacon and place on skewer. Sauce: Combine rest of the ingredients in a food processor and puree. Place the shrimp on the | grill and cook for about 5-10min flipping sides. Once almost cooked began to baste until a generous coat is on both sides or until bacon is semi crunchy.

21: Espresso BBQ Ribs | Ingredients: 2 Racks of baby back ribs Sea Salt Black pepper Sauce: 4TSP mashed minced garlic 4 TBSP EVOO 1 cup cider vinegar Half cup of Soy sauce 2 cups of ketchup and honey Half a cup of strong instant coffee Preparing the Ribs: Preheat oven to 300. With a sharp knife, cut a thin line down the bony part of the ribs. There is a fatty sheath that needs to be removed. You can start at one end and pull it off with some effort. Next cut rack in half and season with salt and pepper on both sides. Wrap each rack in foil. Place in oven and back for 4-6hrs. | Preparing Sauce: Saute garlic until it becomes golden brown. Add cider vinegar, soy sauce, ketchup and honey, stir well. Add pinch of sea salt and whisk in coffee. Add pepper to taste. Bring to boil and simmer for 10in. Grill time: About half hour before serving, transfer ribs to grill and brush with sauce. Continue to turn and brush with sauce every 10min about 3 more times.

22: Allyson's Shrimp Scampi | Ingredients: 2.5-3lbs shrimp peeled and deviend 1-1.5 bottles white wine pinot grigio 1-2 sticks of butter EVOO as needed 1 head of garlic Half cup of scallions Quarter cup chopped italian parsley 1 cup white rice Half-1 cup lemon juice | Directions: Peel and clean shrimp and place shells to the side. DO NOT DISCARD. Saute garlic in EVOO and butter until browned. Then add shrimp and cook for about 15min. Once shrimp almost done, add white wine. Bring to boil, reduce and simmer for about 30-45min. While shrimp are cooking, Place shells in 2-3 cups of water and boil to make a broth.(note: can add a chicken buillion cube for extra flavor). Cook for about 20 min. This broth will be used for the water to cook the rice. | Place rice into 2 cups of the shrimp broth and cook until done. Once complete, add scallions, mix, and set aside. After shrimp are done, turn stove off and add parsley. Place rice in a bowel and serve shrimp mix on top and eat it up. | All time Favorite | White wine added | After Simmering for 30-45min. Should have a slightly thick consistency

23: Sarah's Beef Stroganoff | 1.5 lbs of Sirloin Steak cut against the grain into thin 1 in strips. 3-4 cups flour 1 large and 1 small can of cream of mushroom soup also same amount of water 4 beef bullion cubes 1 bag of extra wide egg noodles 16 oz tub sour cream Half an onion, finely chopped. Pepper to taste | Ingredients | Directions: Put flour in a large ziplock bag. Put steak strips in bag and coat generously. Saute meat in EVOO and when meat is mostly browned place onion and coat all the meat. Add the soup with equal parts water to meat and stir in. Add bullion cubes and pepper. Bring to boil then let simmer for 45min-1hr stirring occasionally. While waiting for that to finish, cook entire bag of noodles in separate pot for abut 15 min. Once meat is tender, turn off stove and mix in all sour cream. In a bowel, place noodles in and then place beef mix on top and enjoy.

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