Highest Rated
- Panda Express Orange Chicken
(5 out of 5) - Tomato And Mozzarella In Filo Pastry (5 out of 5)
- Strawberry-Banana Batido (5 out of 5)
- Waltons Mountain Coffee Cake (5 out of 5)
- Kazakh Lemon Chicken (5 out of 5)
- Killer Eggplant (5 out of 5)
- Dark Moist Bran Muffins (5 out of 5)
- Fried Goat Cheese (5 out of 5)
- Dalla Costa Spaghetti Sauce (5 out of 5)
- Spinach, Corn And Quinoa Chicken Soup (5 out of 5)
bowl Recipes
(Chronologically Listed)
Strawberry Punch Bowl Dessert
Mix together cool whip, sour cream, evaporated milk and powdered sugar.
Stir until smooth and combine with cake pieces.
Mix together strawberries and strawberry glaze.
In large punch bowl, put in half of cake mixture and top with half of the strawberry mixture.
Pour in other half of cake mixture and end with strawberry mixture on top.
Best if left in refrigerator overnight or prepared several hours before serving time.
Strawberry Punch Bowl Cake
Make 2 layer cake.
Cool.
Make pudding as directed on package.
Set in refrigerator.
Cut one layer of cake into small chunks.
Put in punch bowl.
Spread with half of each of the rest of ingredients.
Repeat with other layer of cake and rest of ingredients.
Refrigerate overnight.
Recipe can easily be halved.
Freeze one layer of the cake for future use.
Strawberry Bread Bowl
Line sides and bottom of 1 1/2 quart Round bowl with 12 over-lapping slices of bread.
Puree 1 cups berries with orand juice and 3 packets equal.
Add remaining berries.
Stir in remaining equal.
Pour into bread-lined bowl.
Top with reamaining 4 slices of bread.
Lay plate over bread and place 3-4 pound weight such as a large can of tomatoes on top.
Refrigerate overnight.
To serve: remove weight, unmold onto plate and slice to serve.
Diabetic exchanges: 1 fruit, 1 starch, 1/2 fat.
Steak Stew Bread Bowl
Heat vegetable oil in a 6 quart large sauce pan.
Brown meat, add tomato paste, red wine, pepper, beef base, water.
Bring to a simmer for about 1 hour.
When beef is tender add vegetables.
Simmer until tender about 1/2 hour.
Strain and reserve meat and vegetables.
In 6 quart pan make roux by combining butter and flour and cook 1 minute.
Whip in liquid and make a smooth gravy.
Mix all together and serve in bread bowls.
Spinach Dip In A Bread Bowl
In a bowl, combine first six ingredients.
Chill for at least 1 hour.
Cut a 1 - 1/2 inch slice off the top of the loaf; set aside.
Hollow out the bottom part, leaving a thick shell.
Cut or tear the slice from the top of the loaf and the bread from inside into bite-size pieces.
Fill the shell with dip; set on a large platter.
Arrange the bread pieces and vegetables around it and serve immediately.
Sparkling Punch Bowl
Dissolve gelatin in boiling water.
Combine ginger ale and ice cubes to make 8 cups.
Add to gelatin, stirring until slightly thickened.
Remove any unmelted ice.
Measure 4 cups of the gelatin; set aside.
Fold cut-up fruit and pineapple chunks into remaining gelatin.
Pour into large punch bowl.
Chill until set but not firm.
Whip reserved gelatin at high speed of electric mixer until fluffy, thick and about doubled in volume.
Spoon over gelatin in punch bowl.
Chill until firm, about 2 hours.
Garnish with additional fruit and mint leaves, if desired.
Note: we suggest sliced bananas, strawberries or grapes.
Note: if large punch bowl is not available, use smaller bowl and pour extra gelatin mixture into punchcups.
Sacramento Fruit Bowl
In 2-quart saucepan over medium heat, cook water, sugar, lemon juice, anise seeds and salt 15 mins, or until mixture becomes light syrup.
Refrigerate until syrup cools.
Meanwhile, remove peel from pineapple, honeydew melon, cantalope.
Cut pulp from pineapple and melons into bite-size chunks.
Peel and section oranges.
Slice nectarines and plums into wedges; do not peel.
Slice grapes in half.
In large bowl, combine fruits.
Pour chilled syrup through strainer over the fruit.
Cover and refrigerate until well chilled, stirring occasionally.
To serve: peel and slice kiwi.
Gently stir into the fruit mixture.
Ruby Punch Bowl
In saucepan bring water, sugar, spices and salt to boil.
Lower heat and simmer 10 minutes; strain-out and discard spices; cool syrup.
Combine spiced syrup with wine, cranberry juice cocktail and cider.
Pour into punch collection of k.
Deck.
Roquefort Avocado Salad Bowl
Rub salad bowl with garlic and crumble in the roquefort cheese 1 thin slice add shredded lettuce and egg sliced in thick rounds, with the avocado in thin, match-like strips.
Pour in freshly made french dressing and toss lightly with salad fork and spoon.
Serve well chilled.
Posted on genie c03 t13 m106 by s.
Mease [cookie lady] on jan/19/92.
Punch Bowl Dessert
Thaw pound cake and cut into small cubes.
Line bottom of bowl with layer of pound cake.
Mix sliced strawberries and strawberry glaze together.
Spoon layer of strawberry mixture onto pound cake.
Prepare pudding, using milk, and spoon on top of strawberry mixture.
Repeat all layers again.
Top with cool whip.
Refrigerate several hours before serving.
Randy rigg.
Punch Bowl Cake Easy
Place cake in a punch bowl, layer fruit, pudding and cool whip.
Repeat layers.
Punch Bowl Cake
Bake cake according to package directions.
While cake is baking, prepare each flavor of pudding, let chill.
In a punch bowl or you can use a trifle bowl, break the cake into medium-sized pieces and spread half over bottom of bowl, top with half of the cherry filling, a layer of each flavor pudding reserving half of each for the next layer, drained pineapple, bananas, whipped topping and chopped nuts.
Repeat with second layer of each, using all remaining ingredients.
If desired, garnish with coconut, chopped nuts and cherries.
Refrigerate overnight.
Picnic Chicken Salad Bowl
Taken from the cookbook “365 easy one dish meals” these are the 3 recipes that i have prepared, and i recommend them for any picnic, church luncheon, or just a quick and light supper.
In a large bowl, combine all ingredients.
Toss to mix well.
Cover and refrigerate for several hours.
Drain and serve on lettuce.
Pecos River Bowl Of Red
Melt the lard, butter, or drippings in a large heavy pot over medium heat.
Add the onions and cook until they are translucent.
2.
Combine the meat with the garlic, ground chili, and cumin.
Add this meat-and-spice mixture to the pot.
Break up any lumps with a fork and cook, stirring accasionally, until the meat is evenly browned.
3.
Stir in the water and salt.
Bring to a boil, then lower the heat and simmer, uncovered, for about 2 1/2 to 3 hours, stirring occasionally, until the meat is very tender and the flavors are well blended.
Add more water if necessary.
Taste and adjust seasonings.
Overnight Winter Fruit Bowl
Combine the first six ingredients in a double boiler.
Cook and stir until thick.
Do not boil! fold this cooled sauce into whipped cream, then fold into the fruit.
Place in a large serving bowl and garnish the top with fruit if desired.
Place in refrigerator for 24 hours.
Serve cold.
Yield:.
Oriental Chrysanthemum Bowl
Slice all meats and vegetables in chinese manner thin strips.
Bring chicken stock, oil and salt to boil in large serving pot.
A mongolian hot pot is traditional and keep bubbling over heat.
Arrange noodles and all raw ingredients attractively on large platter.
Add sherry and soy sauce to bubbling broth.
Provide guests with chopsticks and serving bowls.
Invite guests to add the raw ingredients to the broth.
Let cook just until fish and shrimp are opaque.
Just before guests serve themselves from the pot, sprinkle leaves from the chrysanthemums on top of bubbling soup.
Ladle some of the soup into each guests bowl.
Orange Bowl Yeast Coffeecake
Sprinkle yeast in 1/4 cup warm not hot water.
Let stand 5-10 minutes to soften.
In mixing bowl, combine 1/4 cup sugar, 1/4 cup softened margarine, salt and scalded milk.
Cool to lukewarm.
Whisk in eggs, not need all the flour.
Knead on floured surface until smooth and satiny.
This should take 3-5 minutes.
Place in greased bowl, turning to grease all sides.
Cover and let rise in warm place until light and doubled in size, about 1 hour.
Cream 1/2 cup margarine; add 1 cup brown or white sugar and orange peel.
Set aside.
Roll out half of dough on floured surface to a 12 x 8-inch rectangle.
Spread with half of orange filling; sprinkle with 1/2 of chopped nuts.
Start with 12-inch side and roll in a jelly-roll fashion.
Cut into twelve 1-inch slices.
Arrange slices 1 inch apart on bottom and sides of well-greased 2-quart casserole or oven-proof mixing bowl.
Place remaining slices in center of dough.
Repeat with remaining dough to make second cake.
Cover and let rise in warm place until light and doubled in size, about 45 minutes.
Bake in preheated 350-degree oven for 35 minutes or until golden brown.
Invert immediately onto wire rack; let cool.
One-Bowl Mandel Brodt Recipe
Beat eggs and sugar.
Add rest of ingredients except the cocoa and mix well.
Add the cocoa but do not blend completely.
Use the cocoa to make swirls instead.
Grease or spray with pam several loaf pans and put no more than one inch high of batter in each pan.
This will give you a wide flat loaf similar to the style found in the kosher bakeries.
Sprinkly cinnamon and sugar on top.
Bake at 350 degrees for 45 minutes.
Do not overbake.
This recipe will get crispier after being taken from the oven.
Taken from “the haimishe kitchen” cookbook published by the ladies auxiliary of nitra in mount kisco.
One-Bowl Holiday Fudge
Microwave chocloate and milk in a 1-1/2 quart microwavable bowl, 2 minutes on high, turning after 1 minute.
Stir until chocolate is completely melted and smooth.
Stir in vanilla, salt and nuts.
Spread in greased 8 x 4 or 9 x 5 inch loaf pan.
Refrigerate until firm, about 2 hours.
Note: recipe can be doubled and spread in a greased 8-inch square pan.
One-Bowl Chocolate Fudge
Microwave chocolate and milk in 1 1/2 quart microwavable bowl on high for 2 minutes, stirring after 1 minute.
Stir until chocolate is completely melted and smooth.
Stir in vanilla, salt and walnuts.
Spread in greased 8 x 4 or 9 x 5 inch loaf pan.
Refrigerate until firm, about 2 hours; cut into small squares.