July 2 2020 TNT Printable Recipes
Recipes for today
Broccoli Slaw Recipe
All Americn
Shake
Jello
Orange Vegetable Salad Recipe
Creamy Coleslaw
Recipe
Three Bean Salad
Recipe
Cauliflower
with Basil and Tomatoes Recipe
Strawberry Broccoli Salad Recipe
Shrimp
Salad with Tomato Recipe
Shoe
String Potato Salad Recipe
Shrimp Scampi Recipe
Pork Chops in
Sour Cream Recipe
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Jello Orange Vegetable Salad Recipe
1 6 oz pkg Orange Jello
1/4 tsp salt
2 c boiling water
2 tsp vinegar
1 c prepared ranch
salad dressing
2 c finely shredded cabbage
1 c
shredded carrots
1/4 c sweet pickle relish, undrained
Dissolve gelatin and salt in boiling water. Add
vinegar. Cool until slightly thickened. Stir in salad
dressing until smooth. Add remaining ingredients. Pour
into 8 1/2x 4 1/2x 2 1/2-inch loaf pan. Chill until
firm.
Oma in New Orleans
Print Jello Orange Vegetable Salad Recipe
Broccoli Slaw
Recipe
1/4 cup vegetable oil
1/2
cup white vinegar
1 Tbsp. sugar substitute
1
package oriental flavor Ramen noodles
1 pound
pre-shredded broccoli
1/2 cup almonds
Combine
vegetable oil with vinegar, sugar substitute and the
flavor packet from the noodles and whisk together. Pour
over slaw and top with almonds and the crushed ramen
noodles just before serving.
Jay (2002)
Print
Broccoli Slaw Recipe
Creamy
Coleslaw Recipe
1 red onion, thinly
sliced
1 red bell pepper, thinly sliced
3 cups
shredded cabbage
1 large carrot, shredded
1/2 cup
raisins
1/4 cup mayonnaise
1/2 cup sour cream
2
tablespoons Dijon-style prepared mustard
1 teaspoon
white wine vinegar
In a large bowl, combine the
onion, red pepper, cabbage and carrot. Add raisins and
toss well.
In a small bowl, whisk the mayonnaise,
sour cream, mustard and vinegar together.
Pour
dressing over vegetable mixture and refrigerate for at
least 2 hours before serving.
Makes 6 to 8 servings
Jay (2003)
Print Creamy Coleslaw Recipe
Three Bean
Salad Recipe
1 15-ounce can green
beans
1 pound wax beans
1 15-ounce can kidney
beans, drained and rinsed
1 onion, thinly sliced
3/4 cup sugar
2/3 cup white vinegar
1/3 cup
vegetable oil
1/2 teaspoon salt
1/2 teaspoon
ground black pepper
1/2 teaspoon celery seed
Mix all ingredients together and let set in the
refrigerator for at least 12 hours.
Yield: 8-10
Servings
Print Three Bean Salad Recipe
Cauliflower with Basil and Tomatoes Recipe
1 tbsp. olive oil
4 green onions
3 pounds ripe
tomatoes
salt and freshly ground black pepper
2
tbsp. fresh basil leaves, torn
1 large cauliflower
head, cut into florets
Skin, seed and roughly
chop the tomatoes. Heat the oil in a pan and add the
onions and tomatoes. Cook for 1-2 minutes. Stir in the
salt, pepper and basil and cook for 1-2 minutes more.
Meanwhile, cook the cauliflower in boiling, salted water
for 4-5 minutes until almost tender.
Drain well.
Arrange the cauliflower on a serving plate and top with
the tomato mixture. Garnish with fresh basil.
Makes 8
Servings
Print
Cauliflower with Basil and Tomatoes Recipe
Strawberry Broccoli Salad Recipe
2
cups sliced fresh strawberries
2 cups broccoli
florets
2 cups seedless grapes, halved
1/4 cup
honey roasted sun flower seeds
1/2 cup mayonnaise
(may use fat-free)
1/2 tablespoon apple cider vinegar
2 teaspoons sugar
Wash berries, remove the stem
caps and slice. Wash and cut up broccoli into bite-size
pieces, using just the florets. Wash grapes and cut in
half. Toss together berries, broccoli, grapes and half
the seeds.
Combine mayonnaise, vinegar and sugar.
Stir to blend. Stir dressing into salad mix. Chill until
ready to serve. Sprinkle with remaining seeds. Serves
6-8
Susan
Print Strawberry Broccoli Salad Recipe
Shrimp Salad with Tomato Recipe
12
jumbo shrimp, shelled and deveined
2 tbsp lemon juice
7 tbsp extra virgin olive oil
1 ripe haas avocado,
peeled, halved, and sliced
2 lbs mixed ripe tomatoes
(cherry, beefsteak, plum, etc.), cut into wedges
4 oz
baby arugula
Salt and freshly ground pepper
Bring a 4-quart saucepan of salted water to a bare
simmer. Add the shrimp to the pan and cook just until
they turn opaque, about 90 seconds. Remove immediately
to a large bowl and set aside to cool. (Alternately, you
can grill the shrimp, season first with salt, pepper,
and 1 tbsp of olive oil.)
In a small bowl, whisk
together the lemon juice and olive oil. Add the avocado,
tomatoes, and arugula to the bowl with the shrimp and
dress with the vinaigrette. Toss gently so that the
avocado does not turn to mush. Add the arugula and toss
again. Season the salad with salt and pepper and serve.
Oma in New Orleans
Print Shrimp Salad with Tomato Recipe
Shoe String Potato Salad Recipe
1 cup grated carrots
1/2 cup diced onion
1 box frozen peas
1 cup diced celery
1 cup canned
chicken,drained
2 cups sweet pickle relish
2 - 7oz
cans of shoe string potato chips
Add first 7
ingredients together. Mix well and refrigerate. Add shoe
strings just before serving.
Lisa TX
Print Shoe String Potato Salad Recipe
Shrimp Scampi
Recipe
1 envelope Good Seasons
Garlic & Herb Salad Dressing mix
1/4 cup lemon juice
14 cup olive oil, divided
2 Tbsp chopped fresh
parsley
2 Tbsp minced garlic
1/8 tsp pepper
1
small chopped onion
1 lb. raw shrimp, peeled &
deveined
Mix salad dressing mix, lemon juice, 2
Tbsp of oil, parsley, garlic, and pepper until well
blended - set aside. Heat remaining 2 Tbsp oil in large
skillet over medium heat. dd onion, cook and stir until
tender but not brown. Add shrimp, cook 3 minutes or
until shrimp turn pink, stirring occasionally.
Do do
not overcook shrimp or they will be tough!
Stir in
dressing mixture.
Boil on medium heat for 1 minute.
Serve over hot rice or pasta.
Serves 4
Print Shrimp
Scampi Recipe
Pork
Chops in Sour Cream Recipe
4 pork
chops, about 3/4-inch thick
1 to 2 tablespoons
vegetable oil
1 cup thinly sliced onion, about 1
medium onion
1/2 teaspoon caraway seeds
1/2
teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon
garlic powder
2/3 cup water
2/3 cup sour cream
In a large skillet brown pork chops in vegetable
oil. Add onion, caraway seeds, salt, paprika, garlic
powder, and water. Cover and simmer over low heat for
about 50 minutes, or until pork chops are tender.
Transfer pork chops to a warm platter; keep warm. Add
sour cream to meat drippings; blend in well. Heat
through; do not boil. Spoon sour cream sauce over pork
chops.
Serves 4.
Print
Pork Chops in Sour Cream Recipe
Chili-Lime Chicken Kabobs Recipe
3
tablespoons olive oil
1 1/2 tablespoons red wine
vinegar
1 lime, juiced
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 pinch cayenne pepper, or to
taste
salt to taste
freshly ground black pepper to
taste
1 pound skinless, boneless chicken breast
halves - cut into 1 1/2 inch pieces
In a large
bowl combine the olive oil, vinegar, lime juice. Measure
in the chili powder, paprika, onion powder, garlic
powder, cayenne, salt and pepper. Whisk until the oil
and vinegar are emulsified.
Add chicken cubes to the
bowl. Cover and place in refrigerator for a few hours.
Thread chicken on to skewers. Grill the chicken over
medium high heat for about 10 minutes or until the
juices run clear.
Makes 4 servings
Print
Chili-Lime Chicken Kabobs Recipe
All-American Shake Recipe
1 qt.
strawberry frozen yogurt
1 cup milk
1/2 cup
raspberry preserves
1/4 cup frozen whipped topping,
thawed
1/4 cup fresh blueberries
In blender,
combine yogurt, milk & preserves. Blend 1-2 min., or
until well combined.
Pour into 4 glasses and top with
dollop of topping. Top with blueberries & serve
immediately.
Athena in DE
Print
All American Shake Recipe
Have a great day, Nancy
Nancy's Favorite Kitchen Gadgets
Not only am I a recipe addict but I am a kitchen
gadget junkie too. I love kitchen gadgets of all sorts.
Here are a few from Prepared Pantry. .
... Nancy
 Acrylic
Cookbook Holder
Hold your cookbook up and open and
keep it clean while cooking your favorite recipes!
Professional
Baker's Insta-Read Kitchen Thermometer
by
CDN - If you want to bake perfect bread, get this
“secret weapon.” It’s your best guarantee against
failure.
Calibrated for precision
Accurate within
two degrees
Guaranteed for five years
Can be used
for meats and poultry
Burger
Buddy Burger Press
You control how
compressed your burgers are. You want them gently
pressed, just firm enough that they hold together. That
way, they're nice and juicy.
You make them uniformly
thick so that they cook evenly.
You control the size.
They are just right for the bun and you can make each
burger a quarter, a third, or a half pound.
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Comment .. If you are getting a blank page when
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