Pumpkin Cheesecake I
Ingredients 2 cups all-purpose flour 1 cup butter, softened 1 cup chopped pecans 2 (8 ounce) packages cream cheese, softened … Continue reading Pumpkin Cheesecake I
Tag: Vegetables
Glazed Parsnips
Ingredients 1 pound parsnips, peeled 1 tablespoon butter 2 tablespoons white sugar 2 tablespoons teriyaki sauce Directions Place parsnips in … Continue reading Glazed Parsnips
Chinese Fried Noodles
Ingredients 2 (3 ounce) packages Oriental flavored ramen noodles 3 eggs, beaten Vegetable oil 4 green onions, thinly sliced 1 … Continue reading Chinese Fried Noodles
Roasted Broccoli in Tangy Tomato-Herb Vinaigrette
Ingredients 1/2 cup pine nuts 7 tablespoons olive oil 2 cloves garlic, minced 2 teaspoons dill weed, divided 1 1/4 … Continue reading Roasted Broccoli in Tangy Tomato-Herb Vinaigrette
Absolute Best Liver and Onions
Ingredients 2 pounds sliced beef liver 1 1/2 cups milk, or as needed 1/4 cup butter, divided 2 large Vidalia … Continue reading Absolute Best Liver and Onions
Squasage (Sausage-stuffed Squash)
Ingredients 2 acorn squash, halved and seeded 1 pound ground sausage 1 cup chopped celery 1/2 cup chopped mushrooms 1/4 … Continue reading Squasage (Sausage-stuffed Squash)
Red Curry Butternut Squash
Ingredients 1 bunch green onions 1 tablespoon vegetable oil 2 tablespoons tomato paste 1 tablespoon red curry powder 1 teaspoon … Continue reading Red Curry Butternut Squash