July 5 2020 TNT Printable Recipes
Recipes for today
Barbecued Ribs Recipe
George
Foreman Grill Salmon Filet
Dijon Potato
Salad Recipe
Blackberry
Fruit Salad Recipe
Oma's
Vegetable Salad Recipe
Cucumber And
Yogurt Salad Recipe
Dilled Salmon Pasta Salad for Two Recipe
Carrot Salad
Recipe
Strawberry,
Kiwi, And Spinach Salad Recipe
Thought for the Day..
When one door closes another door opens; but we so often
look so long and so regretfully upon the closed door,
that we do not see the ones which open for us. ...
Alexander Graham Bell
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Barbecued Ribs
Recipe
6 lb of spareribs
1/2
cup of finely chopped onion
2 cups of catsup
1/4
cup of butter or margarine
1/2 cup of lemon juice
1/4 cup of worcestershire sauce
1/2 cup of brown
sugar, frimly packed
1 clove of garlic, finely
chopped
1 tablespoons of prepared mustard
1/4
teaspoon of salt
In large pan, cook ribs in
boiling water 45 to 60 minutes or until tender.
Meanwhile, in medium saucepan, combine remaining
ingredients; simmer uncovered 20 minutes, stirring
occasionally. Grill or broil ribs as desired, turning
and basting frequently with sauce. Refrigerate
leftovers.
Print Barbecued Ribs Recipe
George Foreman Grill Salmon Filet with Pineapple
Salsa
2 cups coarsely chopped fresh
pineapple
1/2 cup
chopped red sweet pepper
1/4 cup finely chopped red
onion
3 tablespoons lime juice
1 tablespoon
snipped fresh cilantro or chives
1 tablespoon honey
1 small fresh jalapeno pepper, seeded and finely chopped
1, 1 pound fresh skinless salmon fillet, 1 inch thick
1/4 teaspoon ground cumin
To make the salsa:
Use a medium bowl to combine pineapple, sweet pepper,
onion, 2 tablespoons of the lime juice, the cilantro,
honey, and jalapeno pepper. Cover and refrigerate up to
2 hours.
Coat grill with cooking spray. Preheat for
5 minutes.
Rinse fillets. Pat dry with paper
towels.
Cut into 4 serving pieces. Brush both sides
of fish with the remaining lime juice and sprinkle with
cumin.
Place on the grill, tucking under any thin
edges. Cook for 4 to 6 minues, until flakes easily.
Serve the fish with salsa.
Makes 4 servings.
Linda
Print George Foreman Grill Salmon Filet with
Pineapple Salsa
Dijon
Potato Salad Recipe
1 cup
Hellmann’s® or Best Foods® Just 2 Good! Mayonnaise
Dressing
2
tablespoons Hellmann’s® or Best Foods® Dijonnaise™
Creamy Mustard Blend
1 tablespoon chopped fresh dill,
you may substitute 1 teaspoon dried dill weed
1/2
teaspoon salt
1/4 teaspoon ground black pepper
1
1/2 pounds small red potatoes, cooked and quartered
1
cup sliced radishes, (optional)
1/2 cup green onions
In large bowl, blend Mayonnaise Dressing, mustard,
dill, salt and pepper. Add remaining ingredients; toss
well. Cover and chill to blend flavors.
Serves: 8
Linda
Print Dijon Potato Salad Recipe
Blackberry Fruit Salad Recipe
3
fresh peaches
2 1/2 pints blackberries
1 pint strawberries, hulled
and sliced
1/4 cup honey
1/2 teaspoon ground
cardamom
Bring medium pot of water to boil. Add
peaches and blanch for 30 seconds. Drain and transfer to
medium bowl. Cover with cold water and cool. Drain, peel
and slice.
In a medium bowl, combine peaches,
blackberries, strawberries, honey and cardamom. Toss
together and refrigerate.
Makes 4 servings
Print Blackberry Fruit Salad Recipe
Oma's
Vegetable Salad Recipe
Salad
8 ounces
mixed vegetables (calls for Veg-all)
1 (15 ounce) can
red beans, drained and rinsed
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell
pepper
Dressing
1/2 cup white wine vinegar
3/4 cup white sugar
1 teaspoon prepared mustard
1
tablespoon all-purpose flour
In a mixing bowl,
combine the mixed vegetables, beans, onion, celery and
bell pepper.
In a small sauce pan, combine vinegar,
sugar, mustard and flour. Bring to boil, remove from
heat and set aside to cool.
Makes 8 Servings
Note: The recipe calls for Veg-All veggies but I use any
kind of mixed vegetables I have left over. Like corn. I
drain the corn and rinse off to get any butter or juice
on it. I do the same with green beans. I like fresh
veggies in this too. Often I add broccoli, shredded
carrots, and anything else I think sounds good in this
salad.
It calls for red beans drained and rinsed. I
am not found of red beans so I use black beans or Ranch
Beans. I do drain them and rinse them.
If I am in a
hurry I mix well everything in the dressing except
flour. I leave the flour out and mix the other dressing
ingredients but don't cook the dressing when leaving out
the flour. I just mix the ingredients well.
I use
this recipe often but put leftovers in the salad and use
the sweet sour dressing on top of the vegetables. I use
the same dressing on top of most any veggies. If I want
a green bean salad, Iopen a couple of cans of green
beans (cut green beans, wax green beans and such) and
use the dressing with this salad.
I have used sugar
substitute and did not care for it. I tried have sugar
and half sugar substitute and it was great.
I have
used regular mustard and dijon mustard. I liked the
dijon mustard as change. This recipe is one you can
switch this and that and it comes out good.
Oma in
New Orleans
Print
Oma's Vegetable Salad Recipe
Cucumber And Yogurt Salad Recipe
3
cucumbers
salt to taste
2 tablespoons dried mint
1 cup plain
yogurt
1 tablespoon olive oil
Peel, quarter
lengthwise, and seed cucumbers. Slice thinly. Layer
cucumber slices in a salad bowl, sprinkling each layer
lightly with salt. Let stand for 30 minutes.
Pour off
the liquid that has formed, pressing cucumber firmly.
Crumble mint over cucumbers.
Beat yogurt until
smooth; blend in a drizzle of olive oil if desired. Pour
over cucumbers. Refrigerate until thoroughly chilled.
Serves 6
Note: I don't bother to seed the
cucumbers. It quicker to just slice them thinly and
leave the seeds in them. Taste good either way. I
usually use the little English cucumbers because they
are so good in this recipe. If you are using regular
cucumbers, I peel them. I don't like the flavor of the
peeling.
Oma in New Orleans
Print
Cucumber And Yogurt Salad Recipe
Dilled Salmon Pasta Salad for Two Recipe
1-1/2 c. tricolored spiral pasta
1/2 c. nonfat sour cream
1/2 c. fat-free mayonnaise
1/4 c. chopped green
pepper
1/4 c. shopped sweet red pepper
2 T.
chopped onion
2 T. minced fresh dill..OR..2 tsp. dill
weed
1 c. fully cooked salmon chunks ..OR.. 1 can
(7-1/2 oz.) salmon, drained, bones and skin removed
Mixed salad greens
Cook pasta according to
package directions. Meanwhile, combine the next 6
ingredients in a bowl. Drain and rinse pasta in cold
water; add to sour cream mixture. Stir in salmon. Cover
and refrigerate. Serve over salad greens.
Serves: 2
Linda
Print Dilled Salmon Pasta Salad for Two Recipe
Nancy asked me to share a few of my favorite salad
recipes. This one is my all time favorite.
Carrot
Salad Recipe
1/2 medium onion
1
green pepper
1/2 cup finely chop parsley
1 can
tomato soup, undiluted
1 tsp. prepared mustard
3/4
cup white vinegar
1/2 cup salad oil
1/3 cup sugar
1/2 tsp. salt
1 tsp. Worceshire® sauce
8 cups
diced carrots
Boil 8 cups of diced carrots for 8
minutes. While carrots are boiling, add all other
ingredients into a large bowl.
When carrots have
boiled, drain, add to sauce, and mix. Will keep in
refrigerator for 4 weeks.
Note: I prefer sliced
carrots instead of diced carrots. I use sugar substitute
instead of sugar.
Linda
Honey Dijon
Spinach Salad Recipe
1 lb. spinach leaves,
washed and torn into pieces, tough stems discarded
2
cups fresh mushrooms, sliced
1 cup cherry tomatoes,
cut in half
1/4 cup fat-free honey dijon dressing
Combine spinach, mushrooms and tomatoes in a salad
bowl. Pour dressing over salad and toss.
Linda
Print Honey Dijon Spinach Salad Recipe
Green Grape
Salad Recipe
3 pounds seedless green grapes
1 8oz. package cream cheese
1 8oz container sour
cream
1/2 cup white sugar
1 tsp. vanilla extract
1/4 cup pecan bits (or walnuts)
2 Tbs. brown sugar
Wash and dry grapes. In a large bowl, mix together
the cream cheese, sour cream, white sugar and vanilla.
(I used a hand mixer on low speed.) Add grapes and mix
w/large spoon. Sprinkle with brown sugar and pecans. Mix
well. Refrigerate until serving time.
Linda
Strawberry,
Kiwi, And Spinach Salad Recipe
2 tablespoons
raspberry vinegar
2 1/2 tablespoons raspberry jam
1/3 cup vegetable oil
8 cups spinach, rinsed and torn
into bite-size pieces
1/2 cup chopped walnuts
8
strawberries, quartered
2 kiwis, peeled and sliced
Mix together raspberry vinegar, raspberry jam, and
vegetable oil in a small container.
Combine spinach,
nuts, strawberries, and kiwi in a salad bowl. Toss with
raspberry dressing.
Makes 8 servings
Linda
Print Linda's Salad Recipes
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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