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| Elaine's Honey Chicken Wings Wed, 12 Mar 2008 15:45:26 CDT 1 cup salsa 1/4 cup honey 1/2 teaspoon ground ginger 1 1/2 pounds chicken wing pieces or drumettes Stir together the first three ingredients in a large bowl. Add the chicken pieces, tossing to coat. Place in an aluminum foil-lined 15 x 10 inch jellyroll pan. Bake at 400 degrees F for 55 minutes or until chicken is done, turning once. Serves four. |
| Frances' Saint Patrick's green Irish fluff Fri, 7 Mar 2008 15:23:17 CST -1 12 ounce container of cottage cheese -1 large container of Cool Whip -1 can of crushed pineapple, drained -1 small box of lime gelatin Mix and chill. Enjoy! |
| Brenda's Chocolate Pound Cake Fri, 29 Feb 2008 14:54:28 CST -1/2 cup shortening -1/2 cup margarine -3 cups sugar -1 cup milk -5 eggs -3 cups all-purpose flour -1 tsp. salt -4 Tbsp. cocoa -1/2 tsp. baking powder -1 tsp. vanilla Beat together shortening, margarine and sugar. Add eggs one at a time, beating well after each addition. Add vanilla. Sift dry ingredients together and add alternately with milk. Bake in greased and floured 10 in. tube pan at 325 F for approximately 1 1/2 hours. This recipe can also be made in 2 loaf pans. |
| Marcia Scott, a Texas native, currently resides in Montevallo. Her mother, Nadene, handed down the f Fri, 22 Feb 2008 15:13:05 CST |
| Nadene's Texas Pecan Pie Fri, 22 Feb 2008 15:13:02 CST Ingredients -3 large eggs -1/2 cup butter -2/3 cup sugar -A dash of salt -1 cup dark or white Karo syrup -1 cup pecan halves -1/2 teaspoon vanilla extract -9 inch piecrust Directions In a mixing bowl, slightly beat three large eggs with a fork. Melt 1/2 cup butter. Set aside until cool. |
| Vanessa Simpson is a full-time student at the University of Montevallo. She and her husband, Steven, Wed, 13 Feb 2008 15:20:07 CST |
| Vanessa's steak with orange and olives Wed, 13 Feb 2008 15:20:07 CST -4 thinly sliced steaks (eye of round) -2 oranges -2 tablespoons of sliced green olives -3 tablespoons of Kikomans Terryiaki marinade -A dash of pepper Marinate steaks for 30 minutes in fridge. Then cook in covered skillet until well-done or your preference. While steak is cooking, cut up oranges and mix sliced olives with a dash of black pepper. When steaks are done, top with oranges and olives. Enjoy! |
| Reagan's Spicy Black Bean and Sausage Stew Fri, 8 Feb 2008 15:44:29 CST 1 Tbsp olive oil 1 medium yellow onion, chopped 1 large bell pepper, chopped 16 ounce turkey smoked sausage, cubed 4 cloves garlic, minced 2 cans (14.5 oz) black beans, drained and rinsed 2 cans (14.5 oz) stewed tomatoes, undrained 3 tsp dried oregano 4 tsp ground cumin 4 Tbsp fresh minced parsley 2 Tbsp Tabasco sauce (if desired) Heat oil in Dutch oven over medium heat. Add onion, bell pepper and sausage. Cook and stir 8-10 minutes or until vegetables are tender. Add garlic; cook and stir 2 minutes. Stir in beans, tomatoes, oregano and cumin, breaking up tomatoes into small chunks with spoon. Bring to a boil; reduce heat to low. Cover and simmer 30 minutes, stirring occasionally. Stir in parsley and hot pepper sauce. Makes 6 servings. |
| Betsy's Bourbon Chocolate Chip Blondies Fri, 1 Feb 2008 15:23:39 CST Ingredients: 1 stick butter (salted) 1 box light brown sugar 3 large eggs 1 generous teaspoon vanilla extract 1/2 cup Bourbon whiskey (Jim Beam) 2 1/2 cups self-rising flour 1 package semi-sweet chocolate chips or chunks 1 cup walnut pieces (optional) Directions: Preheat oven to 325 degrees. Mix and cream butter and sugar together in a large bowl. Add eggs, vanilla, and bourbon and mix until just smooth. Fold in flour a half cup at a time; then add chips and walnuts. Use the paper wrapper from the butter stick to grease a 9 x 12 baking dish. Pour mixture into dish and bake at 325 degrees for 45 minutes or until blondies are light golden brown, and a wooden toothpick stuck into the center comes out clean (except for melted chocolate). |
| Jere's Hot Legs Fri, 25 Jan 2008 17:03:45 CST Jere Jenkins of Springville, who currently resides in Montevallo, is a registered nurse. |
| Gay's corn casserole Fri, 25 Jan 2008 16:59:46 CST Gay Finn of Montevallo is president of St. Andrew's Episcopal Church Women. She said her corn casserole is a big hit at family and church events. |
| Frances' Ricotta Cheesecake Wed, 28 Nov 2007 13:52:38 CST Frances Stubbs is one of the many smiling faces at Davis Drugs Snack Bar. Her version of cheesecake would be a great new dessert on any holiday table. |
| Robyn's spinach recipe Tue, 27 Nov 2007 15:11:44 CST Robin Mitchell runs MannaMarket off Highway 280. She said this is a great tasting and healthy dish for the holidays. |
| Miss Bonnie's Potato Casserole with Cheese Tue, 27 Nov 2007 15:11:45 CST Bonnie Atchison lives in Columbiana and said the dish may also be served as a one-dish dinner with a diced, cooked chicken breast added to the casserole, and that the dish is best served with a tossed green salad. |
| Homemade Chicken Pot Pie Tue, 27 Nov 2007 15:11:55 CST Tracy Bentley works for the Shelby County School District and said she likes this recipe because it's pretty easy to make and if you need to take a dish somewhere, it's easy to transport. |
| What's Cooking: Amy McDaniel's Special Spanish Rice Tue, 27 Nov 2007 15:11:56 CST Amy McDaniel lives in Columbiana and works down at Beverly's Bar-B-Q. The recipe is suggested as a side serving with grilled cheese sandwiches. |
| Nadine Joiner's Pineapple Casserole Tue, 27 Nov 2007 15:12:01 CST Joiner works at the Shelby Baptist Association, and said that she enjoys cooking the dish around the holidays, and that it goes well with a turkey or ham meal. |
| Janet Clark's Turkey Sante Fe Chilli Tue, 27 Nov 2007 15:12:03 CST Janet Clark lives in Inverness with her husband Bob and their two Yorkies, Barney and Daisy. She said this recipe is perfect for cool weather. |
| Vicky Letlow's Cream Cheese Poundcake Tue, 27 Nov 2007 15:12:05 CST Letlow's award-winning recipe earned her first prize last week at the Shelby County Fair. |
| Peggy Wood's Corn Salad Tue, 27 Nov 2007 15:12:08 CST 2 16 ounce cans yellow whole kernel corn (drained) |
| Eggs Benedict by David Levey Tue, 27 Nov 2007 15:12:16 CST This is my wife's favorite Sunday brunch selection. I usually serve it with cinnamon rolls and orange juice. |
| Chef Glenn Rinsky's carrot ginger soup Tue, 27 Nov 2007 15:12:18 CST This tasty soup recipe comes from Chef Glenn Rinsky, who teaches culinary arts and hospitality services at Jeff State Community College's Shelby-Hoover campus. |
| Pat Hughes' Chocolate Sheet Cake Tue, 27 Nov 2007 15:12:19 CST Pat Hughes says this cake is a big hit with her family. |
| Angela's marinated barbecue chicken Tue, 27 Nov 2007 15:12:21 CST Angela Treadaway is an extension agent with the Shelby County Extension office. When she isn’t working hard there, she cooks up this dish. |
| Joseph's savory barbecue sauce Tue, 27 Nov 2007 15:12:23 CST Joseph Mitchell is a chef and the director of Hospitality Services and the Culinary Arts program for Jeff State Community College. |
| Peaches and Cream Cake by Robbie Braddock Tue, 27 Nov 2007 15:12:25 CST Robbie said this was a recipe she found on the Internet. She enjoys making this dessert for her family and the recipe is also served at Davis' Snack Bar in downtown Columbiana where she works. |
| Freddie's Cherry Salad Tue, 27 Nov 2007 15:12:27 CST Although she rarely cooks, Freddie Akridge of Calera always prepares her cherry salad for special occasions. |
| Monica's Peanut Butter Fudge Tue, 27 Nov 2007 15:12:29 CST Monica Smith of North Shelby is the owner and artistic director of Exclusively Ballet & Dance on Cahaba Valley Road. Her Peanut Butter Fudge is a family favorite of her husband, Scott, and her sons, Blake and Matt. |
| Fried Chicken Fettuccine Tue, 27 Nov 2007 15:12:30 CST Frances Schofield of Columbiana was honored this summer as an outstanding Teacher of the Year by the American Association of Family and Consumer Sciences. Schofield said this is a perfect dish to cook up for family gatherings. |
| Bonnie’s Easy Fourth of July Cake Tue, 27 Nov 2007 15:12:31 CST Bonnie Atchison’s patriotic pleasure is a big hit when family members and friends come in for Columbiana’s Liberty Day festival. |
| Robyn’s Eggplant Dip Tue, 27 Nov 2007 15:12:32 CST Eggplant dip can be a great way to get kids to eat raw organic vegetables. Just serve with eggplant dip. |
| Nanny's Homemade Cornbread Tue, 27 Nov 2007 15:12:34 CST Jean "Nanny" Tidwell of Pelham was a nurse for 30 years until she retired four years ago and is now a proud grandparent. |
| Leigh Hardin - Daddy's Baked Shrimp Tue, 27 Nov 2007 15:12:35 CST Leigh Hardin runs the McKibbon House, a Bed & Breakfast in Montevallo, along with her husband. Hardin said this recipe was one her father, Neil Smith, perfected. |
| Grilled Caribbean Chicken Salad Tue, 27 Nov 2007 15:12:37 CST A great meal with "no worries!" Ingredients: Honey-Lime Dressing 1/4 cup grey poupon Dijon mustard 1/4 cup honey 1 1/2 tablespoon sugar 1 tablespoon sesame oil 1 1/2 tablespoon apple cider vinegar 1 1/2 teaspoons limejuice Pico de Gallo 2 medium tomatoes, diced 1/2 cup Spanish onion, diced 2 teaspoon jalapeno pepper, seeded and de-ribbed 2 teaspoon cilantro, finely minced 1 pinch salt Salad 4 boneless skinless chicken breast halves 1/2 cup teriyaki marinade 4 cups iceberg lettuce, chopped 4 cups green leaf lettuce, chopped 1 cup red cabbage, chopped 1 (5.5 oz) can pineapple chunks, drained 10 tortilla chips (assorted colors look best) Directions: Make the dressing by blending all the ingredients in a small bowl with an electric mixer. Cover and chill. Make the pico de gallo by combining all the ingredients in a small bowl. Cover and chill. Marinate chicken in teriyaki sauce for at least two hours. Grill chicken for five to seven minutes on each side or until done. Toss the lettuces and cabbage together in a large serving bowl. Top lettuce with the pico de gallo and pineapples. Break the tortilla chips into large chunks and sprinkle on top of salad. Slice the grilled chicken breasts into strips and layer on top of other ingredients. Dressing should be served on the side. |
| Renee's Seafood Gumbo Tue, 27 Nov 2007 15:12:38 CST Renee Delaneuville is a recent graduate of the University of Alabama in Birmingham. This dish keeps her true to her Louisiana roots. |
| Pork tenderloin with apricot sauce Tue, 27 Nov 2007 15:12:40 CST Pork done right Ingredients: 2 tablespoons dried rosemary 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1 cup orange juice 3 tablespoons apricot preserves 2 tablespoons raspberry vinegar 1 teaspoon ground ginger 2 garlic cloves, minced 2 (3/4 lb.) pork tenderloins, trimmed Garnish: Parsley sprigs Directions: Combine first 8 ingredients. Pour half of mixture into a shallow dish, reserving remaining mixture; add tenderloins. Cover and chill one hour, turning occasionally. Remove tenderloins from marinade, discarding marinade; place on a rack in a broiler pan. Broil five inches from hat (with electric oven door partially open) 15 minutes or until meat thermometer inserted into thickest portion registers 160 degrees. Turn and baste with mixture. Slice and serve with pan juices. Garnish, if desired. Yield six servings. |
| Peggy Cannady's Chicken Sup Tue, 27 Nov 2007 15:12:41 CST This soup is great when you or a loved one is ailing from a cold and needs a easy and quick remedy! |
| Janet Clark's Comfort Chicken Casserole Tue, 27 Nov 2007 15:12:42 CST This recipe makes either Chicken Divan or Chicken Florentine depending on which vegetable, broccoli or spinach, you use. |
| Peanut Butter Pie Tue, 27 Nov 2007 15:12:43 CST Jan hopes everyone will enjoy this recipe as much her family has enjoyed it. Jan Moon, Eagle Point, Shelby County |
| Robyn Mitchell - Hummus Sandwich Spread or Dip Tue, 27 Nov 2007 15:12:45 CST This is wonderful as a dip with organic raw vegetables or pita triangles. Keep in your refrigerator at all times for a nutritious snack. |
| Aunt Frances' Easy Cheesecake Tue, 27 Nov 2007 15:12:46 CST This is sure to become a family favorite, just like it has in the Ray household. |
| Pan-Fried Southern-Style "Catch of the Day" Tue, 27 Nov 2007 15:12:47 CST Whether you are cooking up your big catch of the day for family or for buddies by the lake, this recipe is quick, easy to prepare and will have your guests licking their fingers and begging for more! |
| 'Best Chicken in the World' by Nancy Davis Tue, 27 Nov 2007 15:12:49 CST With few ingredients and easy preparation you can make this meal any night of the week when you are short on time but looking for something new to tempt your taste buds. |
| John Aldrich's Venison Tenderloins Tue, 27 Nov 2007 15:12:50 CST Deer season is over, and there are bound to be freezers full of deer meat in Shelby County. Try Alabaster fireman John Aldrich's recipe for venison tenderloins to turn up the heat on your post-season feast. |
| Agnes Grice's Real Caramel Icing Tue, 27 Nov 2007 15:12:51 CST This Valentine's Day, treat your sweet to their favorite cake topped with Mrs. Grice's real caramel icing. The Columbiana resident's recipe is a favorite at church parties. |
| Bonnie Atchison's Crab Bites Tue, 27 Nov 2007 15:12:53 CST Bonnie Atchison serves her crab bites as an appetizer on Superbowl Sunday. They are part of her gameday menu, along with Boston butt, baked potatoes and an Alabama/Auburn pride cake. |
| Geneva Chaney's Vegetable Soup Tue, 27 Nov 2007 15:12:54 CST Geneva Chaney's vegetable soup was published in the December 2006 issue of Southern Living. The Pelham resident said the onions in the cans of Hunts tomatoes and English peas make her soup unique. |
| Mama's Beef Stew Tue, 27 Nov 2007 15:12:55 CST An old family secret Ingredients: 1 1/2 pounds Stew beef 1 tsp salt 1/2 tsp pepper 1/2 Tbsp garlic powder 1/2 cup self-rising flour 1/2 cup Canola oil 1 large can tomato sauce 1 Tbsp sugar 2 cups water 1 medium onion sliced in quarters 4 medium potatoes cubed 8 carrots sliced in rounds 1 10 oz package yellow rice 2 spring onions 5 cloves 1 drop red food color 6 leaves Romaine lettuce Directions: Sprinkle salt, pepper and garlic powder on meat. Place 1/2 cup flour into plastic bag, add meat and shake until meat is coated. Saute meat in oil, browning it on all sides. Drain meat, leaving about 1/4 cup of oil in pan. Add 2 Tablespoons of flour, and 1/2 cup water to pan, to make a thick gravy. Place meat and gravy in Dutch oven. Add 1 large can tomato sauce and remaining water. Add sugar. Bring to boil, stirring occasionally to avoid sticking, then reduce heat to low, add onions and simmer for 15 minutes, add carrots, simmer 15 minutes more, add potatoes, then simmer 20 minutes more. (Total cooking time 50 minutes). Yellow Rice: While stew is cooking, prepare yellow rice according to package directions. |
| Frances' Red Velvet Bon Bons Fri, 28 Mar 2008 15:59:22 CDT Ingredients 1 box red velvet cake mix (prepare as directed on box) |
| Jerry's Banana Breeze Pie Fri, 4 Apr 2008 16:07:21 CDT 2 or 3 ripe bananas, sliced and dipped into lemon juice |
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