Snacks Recipes

  • 1 1/2 cups granulated sugar
  • 3/4 cup packed brown sugar
  • 1/2 cup butter, cut into pieces
  • 1/2 cup milk
  • 2 tablespoons corn syrup
  • 5 cups pecan halves, toasted

Praline Pecans

Dessert , Snacks

Author: By Betty Crocker Kitchens

Here Is As Incredibly Easy Recipe For Candied Pecans - Perfect For Gift-giving Or Christmas Party Dessert Treats.

Time: 35m

Yield: 32

Number Of Ingredients: 6

  • Line 15x10-inch pan with sides with waxed paper. In heavy 3-quart saucepan, stir together granulated sugar, brown sugar, butter, milk and corn syrup. Heat to boiling over medium heat, stirring constantly. Boil 7 to 8 minutes, stirring constantly, to 234°F on candy thermometer or until small amount of mixture dropped into a cup of very cold water forms a ball that flattens when removed from water.
  • Remove from heat; vigorously stir in pecans. Spoon mixture into pan, spreading in even layer. Let stand 20 minutes or until firm. Break into pieces. Store in airtight container at room temperature up to 1 week.
Nutrition Facts:

Calories 190, Carbohydrate 18 g, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 30 mg

  • 2 large hoagie rolls or 2 large sub rolls
  • 1/2 lb deli roast beef (very rare, sliced wafer thin, or you can use a frozen Rib-Eye roast shaved on an electric slicer, wh)
  • 1 white onion (thinly sliced)
  • 1 green bell pepper (thinly sliced) (optional)
  • 2 teaspoons garlic (minced)
  • 1/2 lb provolone cheese (thinly sliced)
  • extra virgin olive oil (for grilling)
  • salt and pepper
  • marinara sauce (optional topping) or ketchup (optional topping)

Philly Cheesesteak Sandwich (((authentic)))


Author: Alan Leonetti

I Was Born And Raised In Philadelphia And This Was My Favorite Lunch At The Luncheonettes (sandwich Shops). Places Throughout The Rest Of The Country That Claim To Make Philly Cheese Steaks Just Do Not Get Them To Taste The Same, And One Of The Reasons Is That They Do Not Use Extra-virgin Olive Oil. Anyone Who Says That Pat's And Gino's In South Philly Uses Cheez Wiz, Is Talking About The Way They Make It Now. The Old Authentic Way Uses Provolone Cheese. Also, Using Deli Roast Beef Is The Same As Using Top Round Sliced Wafer Thin Or Frozen Rib-eye Roast Shaved On An Electric Slicer. I Was Born In 1942 And This Is The Way They Were Made Way Back Then. We Are Talking About Authentic, Not The Way They Are Made Now. If You Make Any Changes With The Ingredients Or The Directions, It Will Not Be The Same. Make It Exactly As Written Here.

Time: 20m

Yield: 2 serving(s)

Number Of Ingredients: 9

  • Heat a griddle or a large saute pan over medium-high heat.
  • When hot, cover bottom with olive oil.
  • Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
  • Add the garlic, salt and pepper, and cook for about 30 seconds.
  • Then, push the mixture off to one side of the griddle.
  • Add the meat to the hot part of the griddle.
  • Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
  • Mix the meat and the carmelized onions and bell pepper together.
  • Divide into 2 portions, and top both portions with the cheese to melt.
  • If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
  • Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
  • When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.
Nutrition Facts:

Calories 965.3, Fat 39.5, SaturatedFat 22, Cholesterol 133.1, Sodium 3143.6, Carbohydrate 86.4, Fiber 5, Sugar 4.2, Protein 63.5

  • 1 lb good quality cut steak, cut into thin 2 inch strips
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons italian seasoning (finely grind with your fingers)
  • 3 tablespoons olive oil
  • 1/2 onion, sliced thin (1/4"inch)
  • 1 -2 green bell pepper, julienned
  • 3/4 cup sliced mushrooms
  • 3 ounces swiss cheese, thinly sliced
  • 4 hoagie rolls, split lengthwise

Philly Cheese Steaks


Author: Podapo

Make And Share This Philly Cheese Steaks Recipe From

Time: 35m

Yield: 4 serving(s)

Number Of Ingredients: 14

  • Place the sliced beef in a large bowl.
  • In a small bowl, mix together salt, pepper, paprika, cayenne pepper, onion powder, garlic powder and italian seasoning.
  • Sprinkle over beef and stir to combine.
  • Heat half the oil in a skillet over medium-high heat.
  • Saute beef to desired doneness, and remove from pan, keep warm.
  • Meanwhile heat remaining oil in skillet, and saute the onion, green peppers and mushrooms until tender, with green peppers still somewhat crisp.
  • Add steak to veggies and keep warm.
  • Preheat oven to broil.
  • Butter hoagie buns and lay a slice of cheese, (torn in half) over the bottom of each bun.
  • Divide steak and veggies over buns, add another slice of divided cheese.
  • Lay on foil lined cookie sheet (keep top bun to the side so that it broils also) Broil just until cheese melts, remove from broiler, cover with top half of bun.
  • ENJOY!
Nutrition Facts:

  • 2 lbs ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped green pepper
  • 1 1/2 cups canned diced tomatoes
  • 1/4 cup catsup
  • 2 tablespoons brown sugar
  • 1 tablespoon vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon steak sauce
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground mustard
  • 1/2 teaspoon paprika

Best Ever Sloppy Joes


Author: Mizznezz

Make And Share This Best Ever Sloppy Joes Recipe From

Time: 50m

Yield: 8 serving(s)

Number Of Ingredients: 13

  • In Dutch oven, cook beef, onion, celery, and green pepper until meat is done; drain.
  • Add all remaining ingredients.
  • ;mix well.
  • Simmer for 35 minutes, stirring occasionally.
Nutrition Facts:

  • 3 Italian sausages (mild, sweet or spicy)
  • 2 green peppers, cut into strips (I used red, orange and green)
  • 1 medium onion, sliced (type of onion is your preference)
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons italian seasoning
  • nonstick cooking spray
  • aluminum foil

Oven Sausage With Peppers-n-onions


Author: Vickyj

This Is An Easy Way To Cook Sausage, Peppers And Onions Together. They Cook To Be Really Juicy And Acquire The Flavor Of The Vegetables While Cooking. I Serve The Mixture On Hoagie Rolls. You Could Also Add Shredded Mozzarella Atop Sausages/vegies And Put Back In The Oven, Just Until The Cheese Melts! These Are Great With Oven French Fries. This Recipe Could Also Be Expanded And Taken To Potluck Dinners And Kept Warm In A Crock-pot And Just Have The Hoagie Rolls On The Side For People To Make Their Own Sandwiches. There Are Alot Of Possibilities With This Recipe.

Time: 50m

Yield: 3 Hoagies, 2-3 serving(s)

Number Of Ingredients: 8

  • -Preheat oven to 375°F.
  • -Line a small 8-inch square pan with foil.
  • -Treat with cooking spray.
  • -Poke a few holes in sausages with fork or sharp knife.
  • -Layer sausages, peppers, onions, olive oil and seasonings in pan.
  • -Cover with another sheet of foil.
  • -Cut a couple of slits in top for steam to escape.
  • -Bake for 35-45 min (ovens vary).
  • -Serve sausages with peppers/onions on warm hoagie rolls!
Nutrition Facts:

Calories 603.7, Fat 47.8, SaturatedFat 14, Cholesterol 71, Sodium 1510.6, Carbohydrate 18.2, Fiber 3.4, Sugar 6.3, Protein 25.9

  • 2 cups dry white wine
  • 4 large shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 1/2 teaspoon salt
  • 4 pounds live mussels
  • 1/3 cup mixed fresh herbs, such as flat-leaf parsley, chervil, or basil, chopped
  • 6 tablespoons butter, cut into pieces

Mussels In White Wine And Garlic

Food & Cooking , Lunch/Snacks , Appetizers

Author: Martha Stewart

Be Sure To Buy Live Mussels. Any Open Mussels That Do Not Close When You Press Their Shells A Few Times Are Dead, And You Should Discard Them.

Number Of Ingredients: 7

  • Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard.
  • In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels.
  • Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. Serve immediately.
Nutrition Facts:

  • 4 cups mussels
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped shallots
  • 2 cups beef broth, divided
  • 2 tablespoons anise-flavored liqueur
  • ½ jalapeno pepper, seeded and minced
  • ½ red chile pepper, seeded and minced
  • 1 cup white wine
  • 10 leaves fresh basil, chopped
  • ¼ cup light cream
  • 2 teaspoons cornstarch
  • 1 lemon, juiced

Mussels In White Wine Sauce

Seafood , Appetizers and Snacks

Author: Capcomp

Delicious Way To Serve Mussels. Dip Crusty Bread Into Sauce To Complete The Entree!

Time: 40m

Yield: 4

Number Of Ingredients: 14

  • Soak mussels in a bowl of cold water for at least 10 minutes; remove from water and scrub with a stiff brush to remove dirt if needed. Remove beard using a sharp knife if needed.
  • Melt butter with the olive oil in a large stockpot over medium heat; cook and stir garlic and shallots until lightly browned, 2 to 3 minutes. Add 1 cup beef broth, anise-flavored liqueur, jalapeno pepper, and red chile pepper to garlic-shallot mixture; bring to a boil. Reduce heat to medium-low and simmer until peppers are softened, about 5 minutes.
  • Stir wine, remaining 1 cup beef broth, and basil into broth mixture; simmer.
  • Whisk light cream and cornstarch together in a bowl until cornstarch is dissolved; add to broth mixture and bring to a boil. Add mussels and lemon juice to boiling broth mixture and cover stockpot with a lid; cook until shells open, about 5 minutes. Discard any shells that didn't open.
Nutrition Facts:

Calories 362.3 calories, Carbohydrate 15.9 g, Cholesterol 67.2 mg, Fat 19.2 g, Fiber 1.6 g, Protein 20.6 g, SaturatedFat 7.2 g, Sodium 876.5 mg, Sugar 2.2 g

  • 4 -6 bell peppers, depending on size of pepper
  • 1 1/2 cups cooked rice
  • 1 lb ground beef
  • 1/2 cup chopped onion
  • 1 -2 minced garlic clove
  • 1/8 teaspoon ground cloves, scant
  • 2 teaspoons chili powder
  • 3/4 teaspoon salt
  • pepper
  • 1 (14 1/2 ounce) can diced tomatoes

Traditional Stuffed Bell Peppers


Author: Mammamia 2

Try Using Red, Yellow, As Well As Green Peppers For A Nice Presentation. What Makes This Recipe Interesting Are The Spices--chili Pepper And A Hint Of Ground Cloves. Sounds Strange, But It's Delicious.

Time: 1h15m

Yield: 4-6 bell peppers, 4-6 serving(s)

Number Of Ingredients: 10

  • Cut tops off peppers. With sharp knife, remove white membrane inside peppers. Wash and pat dry.
  • Arrange peppers in baking pan. If one is uneven, slice a bit off the bottom to allow it to stand freely.
  • Brown ground beef with onions and garlic.
  • Add seasonings, tomatoes, and rice. Blend well. If too soupy, cook until some juice is cooked off.
  • Stuff peppers.
  • Bake 350 for 45 minutes.
Nutrition Facts:

Calories 389.9, Fat 17.8, SaturatedFat 6.8, Cholesterol 77.1, Sodium 542.8, Carbohydrate 32.3, Fiber 4.3, Sugar 6.5, Protein 25.1

  • 2 (7 1/16 ounce) bags chunk white tuna in water, drained of liquid (vacuum-sealed)
  • 1/2 cup celery, chopped (about one stalk)
  • 1 (8 ounce) can water chestnuts, chopped
  • 1/4 cup green onion (about two green onions)
  • 1/2 cup mayonnaise (heaping)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried dill (or two tsp snipped fresh dill or 1/2 tsp basil, if using chicken instead of tuna)
  • 1/4 teaspoon salt

Best Tuna Salad Ever


Author: Kisskiss

I Adapted This Recipe From Better Homes And Gardens, And It's The Best I've Ever Had. Just Enough Crunch, Just Enough Mayo. It's Perfect! I Like To Serve This In Pita Pockets With A Little Lettuce.

Time: 17m

Yield: 6-8 serving(s)

Number Of Ingredients: 8

  • In a medium bowl, combine tuna, celery, green onions, and water chestnuts.
  • In a separate bowl, stir together mayonnaise, lemon juice, dill, and salt. Fold mixture into tuna mixture.
  • Chill for a couple hours, covered.
Nutrition Facts:

Calories 206, Fat 8.7, SaturatedFat 1.5, Cholesterol 34.5, Sodium 513, Carbohydrate 14.6, Fiber 1.4, Sugar 3.4, Protein 17.4

  • 2 tablespoons shredded cheddar cheese
  • 2 tablespoons cream cheese, softened
  • 2 tablespoons sour cream
  • 1 tablespoon chopped green onion
  • 2 teaspoons chopped green chilies, drained
  • 2 teaspoons chopped ripe olives
  • Dash garlic powder
  • 1 flour tortilla (8 inches)
  • 1/4 cup salsa

Tortilla Pinwheels

Lunch/Snacks , Appetizers , Appetizers and Snacks , Wraps and Rolls

Author: Taste Of Home

For A Quick Appetizer For Any Party, This Is Perfect Recipe. It Is So Easy To Blend The Ingredients Together And Will Taste Delicious On A Tortilla.-lynda Wagoner, Trinity, North Carolina

Time: 10m

Yield: 1 serving.

Number Of Ingredients: 9

  • IN a bowl, combine the first seven ingredients until blended. Spread over tortilla. Roll up; wrap in plastic. Refrigerate for 2-3 hours or until firm. Cut into 1-in. slices. Serve with salsa.
Nutrition Facts:

Calories 388 calories, Fat 23g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 788mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

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