Recipes

You're probably saying to yourself - How is a Recipe an Amenity?

Just think of it as a Bonus you are receiving after you have tasted some wonderful food at an Activity/Event held right here in Sunshine Estates.

Now keep reading and prepare to take a trip to the grocery store so that you can cook up a storm in order to enjoy yourself again with these savory delights !!!

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Chinese Cabbage Salad (from Women's Club - Casino Night: 02-23-2019)

 

Salad:

  • 1 head of Napa cabbage(chopped fine)

    • A large package of cole slaw mix was used for Casino Night.

  • 1 bunch of green onions, chopped

    • These were not added for Casino Night

  • Crunchies:

    • 3 packages of Ramon Noodles, any flavor

      • You will not use the seasoning packet so discard or save for another use.

  • Place the noodles in a large ziplock bag and crush into small pieces.

  • Melt 1/2 cup butter in large fry pan and add the crushed crunches and brown and add 1 cup slivered almonds.

    • Shaved almonds were used for Casino Night.

  • Remove from heat and let cool.


Pour on top of salad - 

Dressing:

  • 1 cup oil

  • 1 cup sugar

  • 1/2 cup white vinegar

  • 2 Tbl soy sauce

  • Pour dressing on top of salad just before serving, then toss

This makes a very large salad. Enjoy!

Questions? Contact Vickie Jones

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BBQ Pork (from Women's Club - Casino Night)


Barbecue pork was purchased at Sam’s Club and is pre-made. It is in the frozen meat section and is called Bryons Barbecue Pork.


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Chicken Philly Cheese Steak (from Women's Club - Casino Night)


2 Tbsp oil
2 Tbsp butter
2 skinless, boneless chicken breast OR 4 large boneless, skinless chicken thighs - thinly sliced
garlic powder(3 tsp) or minced garlic(to your taste)
salt and pepper
2 bell peppers, thinly sliced
1 large onion, thinly sliced
1 chicken bouillon cube, crushed
1 Tbsp brown sugar
1 Tbsp worcestershire sauce

Add oil and butter to a large skillet over high heat. Season the thinly sliced chicken generously with garlic, salt and pepper. Add chicken to the skillet and cook for 5 minutes stirring every minute. Add bell peppers, onions crushed bouillon, brown sugar and worcestershire. Continue cooking, stirring occasionally and adjust heat to medium high when necessary. Continue cooking for 15-20 minutes or until any liquid is absorbed and chicken and veggies start to really caramelize..

Place cheese on both sides of a sub roll and place meat and veggie mixture the middle. Wrap each sub in aluminum foil and place in a pan in oven for 5-10 minutes at 350 degrees or until bread is warmed and cheese is melted.

 

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Potato Rolls (from New Homeowners’ Party: 01-13-17)

 

This is a bread machine recipe. It makes 32 dinner rolls per batch.
Put in machine in the following order;

§       1 3/4 C water
§       4 C bread flour
§       3 Tbsp. olive oil
§       1 1/4 tsp. salt
§       2 Tbsp. sugar
§       1/2 C instant potato flakes
§       1 3/4 tsp. yeast

 

Process on dough cycle, when complete shape into desired forms.

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Brisket (from New Homeowners’ Party: 01-13-17)

 

Ingredients:
·       3-4 lb. flat, well-trimmed beef brisket
·       3-4 cups cold water
·       1 cup white vinegar
·       4 bay leaves
·       2 Tbsp. veg, oil
·       1 Tbsp. liquid smoke
·       garlic powder to taste
·       salt & pepper to taste
·       your favorite bar-b-que sauce

Preparation:
1.      Marinate brisket in water, vinegar and bay leaves for at least 8 hours or overnight.
- Do this in a plastic or glass container.
2.      Drain and pat dry.
3.      Rub with mixture of oil, liquid smoke, garlic powder salt & pepper.
4.      Wrap tightly in foil and place in roasting pan.
5.      Bake in oven at 300 degrees for 4 hours.
6.      Cool, slice and place back in foil. (I remove all fat when slicing)
7.      Cover brisket slices with your favorite bar-b-que sauce (Sweet Baby Ray's was used at the dinner) diluted with the juice from your cooked brisket.
8.      About 1 hour before you plan to serve, heat at 325 degrees for 1 hour.

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CHOCOLATE TRUFFLE RECIPE

1/2 cup water
1/2 cup sugar
18 ounces semi sweet chocolate chips
1 cup butter
6 eggs
Preheat oven 300*. Grease 9 " pan & grease parchment paper & put in bottom of pan.
Put water & sugar in pan heat till sugar is dissolved completely. Set aside to cool.
Melt butter in pan add chocolate chips & stir till melted. Add eggs one at a time & mix well. Add cooled sugar water, mix well. Pour batter into prepared pan. Add boiling water to larger pan & place pan into. Bake for 45 minutes. Center should be soft set.



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BUTTERNUT SQUASH SOUP  from Ladies' Luncheon
 
2 large butternut squash [6 lbs.] 
4 large carrots
1 large onion
1 head garlic
3 large stalks celery [chop, boil till very soft, retain liquid and blend]
1 1/2 L. chicken broth
1 stick butter
crème fraiche
salt & pepper
olive oil
parsley
 
Peel squash, carrots and onion. Cut into cubes. Drizzle baking sheet with olive oil. Spread cubed veggies on sheet, drizzle with oil, sprinkle with salt and pepper. Slice top off head of garlic and drizzle inside with olive oil, place on sheet. Roast veggies @ 350 for 30 minutes or until soft and starting to brown. Cool veggies and squish garlic out of skin. Place veggies, including blended celery, in batches, in blender with enough  chicken broth to blend to a smooth consistency. If still too thick, add 1 T. chicken soup base powder to 1 cup water, mix into soup till desired consistency is achieved. Add 1 stick butter and reheat soup. Salt and pepper to taste. Garnish with Crème fraiche and chopped parsley. Enjoy !!
 
submitted by
Dale Hopfner
*****************************************************************************CHOCOLATE TRUFFLE RECIPE

1/2 cup water
1/2 cup sugar
18 ounces semi sweet chocolate chips
1 cup butter
6 eggs
Preheat oven 300*. Grease 9 " pan & grease parchment paper & put in bottom of pan.
Put water & sugar in pan heat till sugar is dissolved completely. Set aside to cool.
Melt butter in pan add chocolate chips & stir till melted. Add eggs one at a time & mix well. Add cooled sugar water, mix well. Pour batter into prepared pan. Add boiling water to larger pan & place pan into. Bake for 45 minutes. Center should be soft set.


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BUTTERNUT SQUASH SOUP  from Ladies' Luncheon
 
2 large butternut squash [6 lbs.] 
4 large carrots
1 large onion
1 head garlic
3 large stalks celery [chop, boil till very soft, retain liquid and blend]
1 1/2 L. chicken broth
1 stick butter
crème fraiche
salt & pepper
olive oil
parsley
 
Peel squash, carrots and onion. Cut into cubes. Drizzle baking sheet with olive oil. Spread cubed veggies on sheet, drizzle with oil, sprinkle with salt and pepper. Slice top off head of garlic and drizzle inside with olive oil, place on sheet. Roast veggies @ 350 for 30 minutes or until soft and starting to brown. Cool veggies and squish garlic out of skin. Place veggies, including blended celery, in batches, in blender with enough  chicken broth to blend to a smooth consistency. If still too thick, add 1 T. chicken soup base powder to 1 cup water, mix into soup till desired consistency is achieved. Add 1 stick butter and reheat soup. Salt and pepper to taste. Garnish with Crème fraiche and chopped parsley. Enjoy !!
 
submitted by
Dale Hopfner


Several have asked for this recipe and seeing as I can't remember who they were I will print it here.
*****************************************************************************Microwave Peanut Brittle
1 cup sugar
1/2 cup light corn syrup
1 cup salted peanuts
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda
generously butter a cookie sheet and have it ready next to the mico.  In 2 qt. mico. bowl, combine sugar & corn syrup; stir until well mixed.  micro on high for 4 mins. Remove from oven, stir in peanuts. and mix well.  Micro on high for 4 mins.  Remove and add butter & vanilla; stir well.  Micro for 1-1/2 mins. Remove and add baking soda.  Gently stir until light & foamy.  Quickly pour on cookie sheet & spread with buttered spatula. (this should be done quickly or it will harden in bowl)
Cool for 30 - 60 mins.  Break in pieces.  Makes about 1/2 pound. 
Lorraine Lewis

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Recipes from Farewell Party
        Chicken or Turkey Casserole  

Cover the bottom of a 11X15 pan with buttered bread
Add 4 to 6 cups cooked coarsely cut chicken or turkey
1 small can chopped mushrooms-drained and spread over
1 small can sliced water chestnuts- drained and spread over
Combine: 1 can condensed cream of mushroom soup (undiluted)
                 1 can condensed  cream of celery soup(undiluted)                 
                1/2 cup miracle whip
Spread this mixture over the chicken layer
Spread a 2 oz. jar of pimento over this
Cover with thin slices of American cheese  

Beat 4 eggs and 2 cups of milk .....pour this slowly over all and cover with foil and chill in refrigerator over night  
Leave foil on and place casserole in cold oven.....
turn oven to 350 and bake until the cheese melts  

Mix one small pkg. Pepperidge Farm dressing with 1/2 cup melted butter 

Remove from oven and sprinkle dressing over  

Return to oven and continue to bake until crisp and brown.....total baking time 1 1/2 to 2 hours       
 

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             Honey Glazed Cranberry Carrots(Ina Hillman)  

1/2 cup orange juice
1/4 cup butter
1 Tablespoon fresh grated ginger root
1/2 cup dried cranberries
2 Tablespoon honey 

2 lb. Fresh carrots  

Combine all ingredients except carrots in a small sauce pan---bring to boil stirring constantly -- boil 15-20 minutes until glaze is thickened and coats back of spoon.   Cook carrots --- drain well---add the honey mixture ... toss well makes 4 cups 

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                                  Cherry Bliss Brownies  

Preheat oven to 350 degrees  
1 19.5 pkg. brownie mix
1/3 cup vegetable oil
3 eggs lightly beaten
1/4 cup water 

put this brownie mixture in a 9 X 13 greased pan .... set aside  

1 8 oz. softened cream cheese
5 tablespoon butter, softened
1/3 cup sugar 2 eggs lightly beaten
2 tablespoon all-purpose flour 3/4 teaspoon vanilla 

Beat cream cheese and butter in mixing bowl until fluffy.  Add sugar.  Beat in additional 2 eggs, flour and vanilla.  Drop spoonsful  of the mixture over brownie batter in pan.  Use a knife to gently cut through batters to create a marble pattern.   

1 21 oz. Cherry pie filling  
Spoon Cherry pie filling over top.   
Bake 50 - 60 minutes or until toothpick comes out clean.  Cool and serve 


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Chili recipe from the potato bake supper: 
    1 large jar spaghetti sauce 1 package dried chili mix. at least a pound of hamburger and or Italian sausage onion. Brown meat and onions. add spaghetti sauce and dried chili mix and add other places to taste . use at least one if not two or three cans of chili beans this is also to taste  preference. Simmer very low for an hour or two hours to get all the flavors through. tastes really well even if you don't have enough time to some right for more than a half an hour simple easy and I think yummy thanks for asking for the recipe 
Karen

Luau Recipes
We had requests from folks for recipes served at last evenings Luau. Here are the corn & rice recipes. The pork loins were cooked in sea salt, liquid smoke & apple cider. Linda & Marion

 

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Creamed Style Corn
2 lbs of frozen corn, thawed
8 oz cream cheese
2 Tbsp butter
Salt/Pepper
1/2 tsp cumin (optional but good)
1/4 C of 1/2 & 1/2 or milk


Spray the inside of a crockpot. Place butter on bottom, add corn, cream cheese, salt/pepper, milk.Cook on high until it starts to bubble, turn to low. Cook all day.

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We modified the rice recipe by cooking the rice on the stove & then adding chopped garlic, peppers & 1/3 c chopped onion. We then added the chopped sautéed vegetables & raisins to the cooked rice. We chose to omit the nuts, pineapple & parsley

 

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Hawaiian Rice Pilaf 
1 Tbs. butter 
1-1/2 cups long-grain white rice 
2 to 3 cloves chopped garlic 
2/3 C green pepper 
3 cups chicken broth 
1/2 cup golden raisins 
1/2 cup roasted macadamia nuts 
salt to taste-we did not add salt 
parsley
 
Preparation:
Melt butter in oven-proof casserole dish (with lid). Add rice and garlic, stirring to coat. Stir in peppers and chicken broth. Cover, and bring to boil. Stir in raisins, macadamia nuts and sage. Add salt if desired. 
Cover, and place in preheated 375-degree oven for 18 to 20 minutes. When rice is finished baking, gently stir in pineapple and parsley. Serve immediately. 
Bon appe'tit. 

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Harlingen,Texas 78550-3108

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