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06-19-2021 07:59 AM
CHERRY Sauce
2 cups SWEET CHERRIES, pitted and roughly chopped
2 Tablespoons each....water, sugar, and orange juice
1 Tablespoon corn starch
Combine all ingredients in saucepan and stir well. Bring to a boil. Then reduce to simmer for 2 minutes.
Serve over warm brownies with ice cream. Easy recipe to double for more sauce.
NEXT INGREDIENT ..... NUTS....any type
06-19-2021 10:36 AM
TARRAGON CHICKEN SALAD
from The Silver Palate Cookbook
After making this salad fresh every day for four years and never tiring of the taste, we think it’s safe to say that this one really wears well. It is dressy enough to serve as a main course; delicious enough to have in a sandwich; and so simple to assemble that you will make it often. For a different taste, substitute black walnuts.
boneless whole chicken breasts, about 3 pounds
1 cup crème fraiche or heavy cream
*********
1/2 cup dairy sour cream
1/2 cup mayonnaise
2 celery ribs, cut into 1-inch-long pencil strips
1/2 cup shelled walnuts
1 tablespoon crumbled dried tarragon
salt and freshly ground black pepper, to taste
******** I start here and just use shredded chicken.
Next ingredient: Sausage, any
06-19-2021 05:56 PM
I think I got this recipe here...very good.....and easy!
Hawaiian KIELBASA
3 lbs. KIELBASA, sliced 2"
1 15 1/4 oz. can crushed pineapple
1 18 oz. Bottle BBQ Sauce
1/2 cup brown sugar
1 Tablespon ginger
1 teaspoon onion powder
1 teaspoon garlic powder
Combine everything in a slow cooker; mix well. Cook on Low 2-4 hours until warm. Serve with rice.
NEXT INGREDIENT ..... CHOCOLATE, any type
06-19-2021 11:22 PM - edited 06-20-2021 01:14 PM
Ingredients
Instructions
Next Ingredient: PAPAYA
06-22-2021 12:33 PM
TROPICAL FRUIT SALAD
This tropical fruit salad, made with fresh papaya, mango, pineapple, bananas and grated coconut is the best tasting fruit salad... EVER!!
INGREDIENTS
INSTRUCTIONS
Combine the papaya, mangoes, and pineapple in a large bowl and add the juice from the pineapple.
Cover and refrigerate until chilled.
Just before serving, add the bananas and garnish with fresh coconut.
Next ingredient: Pork Chop (ribeye)
06-24-2021 12:49 PM - edited 06-24-2021 01:54 PM
Campbell's Golden Mushroom Soup Pork Chops
Featured Ingredient: RIB EYE PORK CHOPS
1 & 1/2 to 2 lbs bone in pork chops
1 to 2 Tbsps olive oil
2 Tbsps Bell's seasoning
Dash of white pepper
1 10 & 3/4 oz Campbell's Golden Mushroom Soup
1/4 cup of sweet vermouth, white wine, or chicken stock or water
parsley flakes
Slash fat aound all edges of the chops so they don't curl. Heat oil in a large pan and generously season the chops and then brown slowly, about six minutes (longer for thicker chops.)
Add the soup and the 1/4 liquid of your choice to the pan and bring to a boil. Reduce the heat to low, cover the pan tightly and simmer for ten minutes or longer until chops are thoroughly cooked through.
Garnish with parsley.
aroc3435
Washington, DC
Next Ingredient: YOUR FAVORITE LIQUID CONDIMENT, examples: SOY SAUCE, WORCESTERSHIRE, ITALIAN SALAD DRESSING, SRIRACHA, CATSUP or . . .
06-24-2021 08:06 PM
@aroc3435 Thanks for the pork recipe! I have this in the fridge to cook but and needed a new idea to prepare it!
I love Chinese but find if hard to find a place that makes it hot enough so I make this instead. You can adjust the heat by adding fewer peppers though.
Szechuan Chicken Recipe
Nutritional Information
06-25-2021 07:25 PM - edited 06-25-2021 07:33 PM
GOLDEN MILK (full of health benefits!)
***FEEL FREE TO SUBSTITUTE ANY NON-DAIRY MILK
Next ingredient: Coconut
06-26-2021 05:34 AM - edited 06-26-2021 05:37 AM
(One of my favorites. Easy, quick, and tasty.)
06-26-2021 09:46 PM - edited 06-26-2021 09:52 PM
Bleu Cheese Butter
The Fannie Farmer Cookbook
Little, Brown and Company, 11th Edition, Sixth printing, 1965,
Revised by Wilma Lord Perkins, Page 48
Featured Ingredient: Bleu Cheese
Put in a small heavy bowl
1/2 lb bleu cheese
1/4 lb soft unsalted butter
Blend with a fork. Add
1/4 cup port
Set in a pan of hot water and beat until smooth and creamy. Add
2 Tbsps chopped parsley
Few drops onion juice
Cover the bowl and chill several hours to blend the flavors. Take out of the refrigerator long enough ahead of time to serve at room temperature, not icy cold.
My notes: This is a flavorful canape and is lovely served on a crisp cracker or toasted bread. It seldom appears at cocktail parties which tend to skew toward the now ever present cream cheese based concoctions. The port is a very necessary component of this simple recipe and for me there is no substitute.
A good port, stored properly, lasts quite a while. Besides which it is a lovely after dinner drink served with a cheese board or as dessert.
If you can't find a good bleu cheese you can substitute roquefort with similar results.
aroc3435
Washington, DC
Next Ingredient: ALL PURPOSE or CAKE FLOUR
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