Greeny4444

Chef #693345

Colorado Springs, Colorado

Joined: Dec 18, 2007

116 Public Recipes by Greeny4444

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Acorn Squash Stuffed With Mushrooms and Rice

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Be the first to review! | By Greeny4444

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I adapted this recipe from the Martha Stewart website. It's a great fall vegetarian meal, as it's very filling, and the rice would be great as a side dish, on it's own! **NOTE: The quantity of the filling I have listed is for 4 squash halves in the original recipe, but I use the extra filling as a side dish for a dinner the next night.

Recipe #494124

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Amazing Asparagus

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Be the first to review! | By Greeny4444

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I originally found this recipe on allrecipes.com, and I made a few modifications, based on others' reviews and my own developing "cooking instinct." This turned out well, and it received many compliments from adults and kids alike at the dinner I took it to. It is convenient because most of the stuff is canned, but if you have fresh, it would be even better!

Recipe #329498

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Apple-Stuffed Acorn Squash

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Be the first to review! | By Greeny4444

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An easy side dish to double or halve, this dish captures the flavors of fall and tastes wonderful! I enjoy it because it doesn't leave a huge puddle of sugar-butter, like many other recipes for baked squash do, and the taste of the baked apples go so well with the squash. This recipe is adapted from "1,000 Vegetarian Recipes" by Carol Gelles.

Recipe #437369

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Asian-Inspired Rice Noodle Soup (Microwave)

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Be the first to review! | By Greeny4444

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I was craving some kind of Asian-style noodle soup or bowl last night, but I didn't feel like going out. I LOVE the Macau shrimp noodle soup from the Elephant Bar restaurant, and tried to make a homemade version that tasted similar. The Elephant Bar's soup has a lot more veggies in it, but this is good for a quick noodle soup fix!

Recipe #477331

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Baked Buffalo Chicken Pasta

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Be the first to review! | By Greeny4444

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This is a great merge of buffalo chicken and pasta salad - sort of. I found this recipe on a wonderful blog called How Sweet It Is, and I have adapted it slightly. My family loves when I make this for dinner! I usually serve it with steamed mixed vegetables.

Recipe #458464

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Baked Crab Rangoon (Using Imitation Crab)

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Be the first to review! | By Greeny4444

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This is my version of the Crab Rangoon III recipe from allrecipes.com. I found the exact same imitation crab packages at Walmart for half the price that they were at Safeway.

Recipe #442885

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Baked Curry Chicken With a Side of Coconut Rice

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1 Reviews | By Greeny4444

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These two recipes are from two cookbooks that I own (the curry chicken from "Cooking Jewish" by Judy Bart Kancigor, and the coconut rice from "The Joy of Cooking" cookbook), except that I made a few substitutions, and I have figured out how our family likes these. I usually open a can or two of green beans, and I just heat those up to serve with this, but any veggie would be nice.

Recipe #407295

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Baked-On Cookie Frosting

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Be the first to review! | By Greeny4444

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Cookies with this baked-on frosting store well and can be stacked, and even frozen, once they have cooled. This works best with cutout cookies and best when it is piped on, as opposed to spread. This is also a great way to decorate delicate-textured cookies that could break by spreading frosting on. I found this recipe on the Land O' Lakes website, and I made up the variations myself. The yield depends on how you pipe the frosting and how big the cookies are, of course, so I just put that it makes enough frosting for 2 dozen cookies. Have fun!

Recipe #430869

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Banana Whoopie Pies

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Be the first to review! | By Greeny4444

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I always seem to have leftover bananas, and I usually make banana bread, in different variatons. These whoopie pies, or gobs, are another great thing to make with overripe bananas. This recipe is adapted from Baking Bites.

Recipe #451180

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Barley Hoppin’ John

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1 Reviews | By Greeny4444

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I found this recipe on eatingwell.com. Hoppin' John is tradionally made with rice, but barley make it a bit healthier. Eating black-eyed peas on New Year's Day is said to bring good luck and prosperity for the new year.

Recipe #469625

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Beer-Batter Fried Pickle Chips

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1 Reviews | By Greeny4444

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I had heard all about these at fairs and as appetizers in restaurants, so I thought I would look up how to make them. I mixed a few recipes together, and this is what I got. We had never had them before, and we really liked them, so we hope you do too! Really easy, and you don't need any special fryer to do it! For a variation, 1 teaspoon Cajun seasoning can be substituted for the salt and pepper in the flour mixture. NOTE: If you use whole pickles, you'll need a 32 oz. jar. If the pickles are pre-sliced, you'll only need a 24 oz. jar (the ingredient listing didn't want to cooperate with me on that one).

Recipe #433391

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Buffalo-Ranch Baked Tofu

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Be the first to review! | By Greeny4444

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Only 4 ingredients! This is a spin-off from my Soy-Sesame Baked Tofu recipe that I made up. I recently discovered baked tofu, and I am enjoying trying different ways to flavor it. This could be some good game-day football food for vegetarians when everyone else is eating buffalo wings!

Recipe #488680

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Bull's Eye Breakfast

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10 Reviews | By Greeny4444

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This breakfast has many names, but I first heard it called a Bull's Eye, and my mom often made it for us before we left for the bus stop when we were in elementary school. "Breakfast is the most important meal of the day!" she would ALWAYS say, which is a phrase I got tired of hearing when I was a kid but one I practically live by now. This recipe can easily be doubled, tripled, quadrupled...as many as your griddle or pan allows.

Recipe #352739

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Butternut Squash Lasagna With Smoky Marinara

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Be the first to review! | By Greeny4444

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I recently discovered how much I enjoy butternut squash and, once you get through the prepwork of cutting it up, how easy it is to incorporate into some favorite dishes. I believe you can also buy pre-diced at the supermarket, too. I came across this adapted recipe in an e-mail from myrecipes.com. The original recipe is in a March 2003 issue of Cooking Light (the lasagna and marinara were two different recipes, actually). I changed the recipes up a little bit. First, for family (taste) preference, and second, because this recipe originally made 2 8x8 pans of lasagna. Those bubbled over in my oven, so I changed that to 2 9x9 pans. The sauce recipe alone is very good, and it makes 6 cups.

Recipe #440072

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Cake Truffles

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1 Reviews | By Greeny4444

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This recipe is from Bakerella, is super popular, and is very good. They are time consuming, especially if you make them for the first time, so plan for a couple days. This is a unique treat to give as a gift or to serve at a bridal shower, a holiday party, or any get together. Enjoy! Prep time does not include chilling time.

Recipe #391975

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Cheddar Beer Bread

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4 Reviews | By Greeny4444

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A "rustic"-type bread that goes well with chili or stew (I recommend serving it with Recipe #156745 or Recipe #324768). This bread originally had a mix of 8 oz. beer and 4 oz. hard cider (instead of all beer), and you could do that as a variation on this recipe. I use all beer when I make it (a dark beer is probably best, like Guinness Draught or Shiner Bock, which are the two I usually use), and I adapted this recipe from a cooking blog that I frequently read. Note: When cutting this bread, I suggest putting down wax paper over the cutting board; otherwise, you will need to wash butter from your cutting board after each time you slice the bread. UPDATE: I have used 6 Tablespoons of butter (3 on bottom and 3 on top), and the bread still came out great. So, anywhere from 6-8 Tablespoons of butter will work in this recipe.

Recipe #403212

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Cheesecake-Stuffed Dark Chocolate Cake

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Be the first to review! | By Greeny4444

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I got this recipe in my email, but it's originally from the June 2007 issue of Oxmoor House. This cake uses shortcuts, but you could easily use your own homemade frosting and cheesecake. Just a warning, even using the shortcuts, the ingredients for this cake cost around $25. *Note: Prep time includes an hour of refrigeration.

Recipe #473737

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Cheesecake-Stuffed Lemon Cake

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Be the first to review! | By Greeny4444

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I got this recipe in my email, but it's originally from the March 2008 issue of Oxmoor House. Only making chocolate things sometimes gets boring, so I like to switch it up. This cake uses shortcuts, but you could easily use your own homemade cream cheese frosting, lemon curd, and cheesecake. Just as a warning, the price of all the ingredients for this cake cost around $25. *Note: Prep time includes an hour of refrigeration.

Recipe #473482

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Chicken, Rice, and Bean Burritos

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Be the first to review! | By Greeny4444

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This is a recipe I found on a cooking blog, The Sister's Dish. These burritos are so easy to make! Once I made them, we LOVED them, and it's a keeper in our house. I have used Pace medium picante sauce in them, and I have also used Mexican-style Rotel (drained), and they were both good. For the rice, I usually make the Quick Spanish Rice recipe on here (#17126), use a cup for the burritos, and then I just serve the rest as a side dish. Hope you like them!

Recipe #447029

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Chocolate Andes Mint Cookies

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2 Reviews | By Greeny4444

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These are chocolate cookies with just the right amount of mint! These cookies usually pleasantly surprise people when they have never had them before. I can only find the green bags of Andes mint baking chips at Wal Mart, and I usually stock up on them, because this is fast becoming our friends' and is already one of my husband's favorite type of cookies. This recipe also doubles well.