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    You are in: Home / catsoplenty's Public Recipes
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    12 Recipes

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    The Beau Monde Seasoning that I've used has a very basic yet tasty flavor. The substitution recipes I've seen so far online and here have called for cinnamon, cloves and other things that I know I don't taste from the Spice Islands jar. As I kept looking I came upon this one that sounded like it might be the one. I haven't tried it yet but thought someone else might get some use out of it. It calls for sea salt AND seasoned salt. I probably would adjust those so it wouldn't turn out too salty. Also I might try using celery salt instead of the combination of seeds and salt. This recipe only makes 1 tsp. worth of mix but it's a good starting point.

    Recipe #419161

    A friend gave me the original recipe for this and I added a few spices to give it a little more flavor. I've made it "my way" ever since and everyone who has it seems to enjoy it very much. One other way I did this was to eliminate the tomato sauce (didn't have any that day) and use a can of Rotel diced tomatoes with chiles. Because they have juice I lowered the amount of water a bit. It turned out delicious that way too! I have also put the sauce together earlier in the day and let it sit to make sure the flavors went through really well.

    Recipe #413730

    This recipe was in a package of Perdue chicken and I've used it over and over for the past several years. It's a yummy, slightly spicy and quick way of making a great dinner. I'm posting it as written but I always end up using a bit more cajun spice. I usually just sprinkle each individual breast instead of using the measurements and rubbing them. I then use at least 1/2 t of the cajun spice in the sauce. Suggested side dish is red beans and rice. I usually use plain rice and serve the meat and "sauce" over the top of each serving. This recipe is great made with frozen chicken tenderloins. Of course I use more of them since they are smaller than a regular chicken breast. Also, if the regular breasts are extra big I pound them thinner or slice them in half to make two thin pieces.

    Recipe #421624

    This sauce is a creamy, spicy and flavorful change from the regular ketchup or mayo that we usually put on our burgers or grilled chicken. It could be used as a salad dressing also or even with fish........any way you'd like to use it!! It's even great as a dip for veggies or tortilla chips. I have 3 different recipes. Below in the directions you'll find the other 2. My favorite use for it is with grilled chicken breast, lettuce and tomato on a toasted roll. YUM!!

    Recipe #456967

    This is one of my favorite, yummy drinks to have and share with a friend. I had this drink many, many years ago and always wanted to be able to make it myself. There's many recipes out there but this one comes the closest to what I remember. It's gotten many thumbs up from my friends!!

    Recipe #430733

    I always loved my mother's vegetable beef soup and enjoy making it myself. The only change I've had to make is to use beef shank or stew meat in place of the soup bone that she always used. It still tastes the same!! Mom passed away in 2006. My niece and her husband recently had a baby girl that they named after Mom. I made a pot of this soup to take to them and printed out a copy of the recipe for them. I'm posting it here so as not to lose it and for anyone who would enjoy a hearty, filling soup.

    Recipe #418945

    I got this recipe from the newspaper years ago and have enjoyed making it many times. It's easy and very tasty. Great with a salad and crusty bread!!

    Recipe #432304

    I tried other recipes for this and ended up combining them to come up with a soup that we like the best. Posting it here so that I'll always know where it is!!! I hope that anyone trying it will like it as much as we do!! Note: the Cannellini Beans are optional

    Recipe #418942

    There's other soups like this on here that I've tried and ended up using parts of each of those recipes to make a combination that I like the best. I was attempting to make a copycat of my favorite soup from a great restaurant here in Utica, NY. I think I came really close to what I wanted and am posting it here so as not to lose it but if anyone tries it, I hope you like it as much as we do!

    Recipe #418940

    A yummy, dense cheesecake with a hint of maple. Not too sweet....it's just right. I had MWC many years ago and finally decided to try and make one for myself. I'm so glad I found this recipe!! It's a definite "keeper" IMO......and I don't think I'll be trying a different one! I found this online at southernfood.about.com and it was posted by Diana Rattray. I hope that anyone who tries it will be as happy with it as I was.

    Recipe #407995

    This is a dark, sweet and tangy dressing. Not so full of soy sauce that it takes over the other flavors. It's very similar to the one used on Wendy's Mandarin Chicken Salad dressing. This makes enough for 2 individual salads.

    Recipe #430279

    My favorite pasta salad dressing was always the packet of PSV from McCormick. I haven't been able to find it in a couple of years and finally went to the McCormick site only to find out that it's not available any longer. But they did post a recipe!!! I haven't tried it yet but wanted to post it for anyone else who might be looking for the same. Note: prep time does not include the refrigeration time that is required. I like to use tri-colored pasta and sometimes I throw in some cubes of cheddar cheese, too.

    Recipe #412169


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