MarkinCincinnati

Author: mark_user

  • Change Font Size in KeePass

    Change Font Size in KeePass

    Go to Tools > Options > Interface (2). Change custom list font and custom password font from default 8pt to 10 or 11pt.

  • Insider’s Recipes Cook Book

    Insider’s Recipes Cook Book

    I got this a long time ago, and can’t remember where. But it claims to have hundreds of your favorite restaurant recipes.

    e-cookbookDownload
  • Bruschetta

    Bruschetta

    By Betty Crocker

    1 cup pitted ripe olives
    2 cloves garlic, minced
    2 tsp balsamic vinegar or red wine vinegar
    1 tsp olive oil
    1 tsp capers, drained
    1 1/3 cup chopped tomato
    1/3 cup thinly sliced green onions
    1 Tbl. fresh basil or 1 tsp dried basil
    1 Tbl. olive oil
    1/8 tsp pepper
    8-oz loaf French bread
    2 Tbl. olive oil
    1/2 cup grated parmesan cheese

    In food processor combine olives, garlic, vinegar, capers, and 1 tsp olive oil. Blend until a paste forms. In small bowl, combine chopped tomatoes, green onions, basil, pepper, and 1 Tbl of olive oil. Cut bread into 1/2 in think slices. Use 2 tbl oil to lightly brush both sides. Place on ungreased baking sheet. Bake 425 until crisp (about 5 minutes). Spread each piece of toast with olive oil paste, tomato toppings, and sprinkle parmesan cheese.

    Bake at 425 for 3 minutes until cheese melts.

  • Vegetable Crab Dip

    Vegetable Crab Dip

    Vegetable Crab Dip – By Bonnie R.

    1 envelope Lipton vegetable soup mix
    1 16oz sour cream
    1 can (6.5 oz.) crab meat or 1 cup thawed crabmeat
    1 package (3 oz.) cream cheese, softened
    1 tsp lemon juice

    Preheat oven to 325. In large 1 qt casserole dish, combine all ingredients. Bake uncovered 30 minutes or until heated through.

    Alternate.
    Mix ingredients in crock pot. Cook on high for 1 hour.

  • Mark’s Homemade Salsa

    Mark’s Homemade Salsa

    Mark’s Homemade Salsa – By Mark S.

    8-10 lbs. tomatoes
    1/2 tsp black pepper
    2 tsp salt
    1 cup green pepper
    1 medium onion
    5 cloves garlic
    4 Jalapeno’s (no seeds) (optional) OR
    1 Tbsp. chipotle pepper powder + 4oz Can Green Chilies OR
    1 Tbsp. red pepper flakes (optional) + 4oz Can Green Chilies OR
    1/4 cup cilantro (optional)
    1/4 cup cider (2 limes – juiced)
    2 tsp cumin

    Finely chop onion and garlic and brown in pan till onion is transparent. Add to pot. Finely chop all other ingredients, and add to pot. simmer on low heat to 2-3 hrs. stir occasionally.

    Transfer to blender and blend on “sauce” setting for 5-10 seconds. ladle into 1 pint containers and place in freezer. Makes about 4 pints.

    NOTE: In winter time, I use these pre-filled containers for my crock pot chili

  • Quick Salsa

    Quick Salsa

    By: Mark S.

    1 can pealed tomatoes
    8 oz can tomato sauce
    1 small onion
    1 small green pepper
    4 small green chilies (or 1 4oz can)

    Place all ingredients in blender for 5 seconds.

    Makes 1 pint.