Graham Crackers
1 cup white flour
1 1/4 cup whole wheat flour5 Tablespoon sugar
1/2 Teaspoon salt
1/2 Teaspoon baking soda1 Teaspoon baking powder
1/4 Teaspoon ground cinnamon
3 Tablespoon butter or margarine, cold and sliced in small pieces1/4 cup solid vegetable shortening
2 Tablespoon honey
1 Tablespoon molasses1/4 cup water
1 Teaspoon vanilla extract
Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in alarge bowl. Work in the butter and shortening with your fingers until themixture has the consistency of coarse crumbs.
In a separate bowl, mix the honey, molasses, water and vanilla. Sprinklethis mixture over the dry ingredients and toss with a fork until wellblended.
Form the dough into a ball. Cover and chill for several hours.
Cut the dough in half and let it sit for 15 minutes at room temperature.
Sprinkle a piece of wax paper with whole wheat flour. Roll out one of thedough pieces flat to about 7x15 inches. If the dough cracks or breaks, justpinch the edges back together.
Poke a fork into the dough at 1/2 to 1" intervals. Then cut into 2 1/2 inchsquares. Use a spatula to move the squares to a large, ungreased bakingsheet. You can place them close together.
Repeat with the other half of the dough.
Bake in the center of the oven for 15 minutes at 350 or until lightlybrowned on the edges. Store at room temperature in an airtight container.Should last up to a month.
For a sweeter treat: Sprinkle a mixture of sugar and cinnamon over the top
of the crackers before baking.
Monday, March 31, 2008
Good Season's Italian Dressing
Good Season's Italian Dressing
1 TB Garlic salt
1 TB Onion powder 1 TB Sugar
2 TB Oregano 1 ts Pepper
1/4 ts Thyme 1 ts Basil
1 TB Parsley 1/4 ts Celery salt
2 TB Salt
For Dressing Mix:
1/4 Cup Cider Vinegar 2/3 Cup Oil
2 TB Water 2 TB Dry Mix
Shake well.
1 TB Garlic salt
1 TB Onion powder 1 TB Sugar
2 TB Oregano 1 ts Pepper
1/4 ts Thyme 1 ts Basil
1 TB Parsley 1/4 ts Celery salt
2 TB Salt
For Dressing Mix:
1/4 Cup Cider Vinegar 2/3 Cup Oil
2 TB Water 2 TB Dry Mix
Shake well.
Golden Corral Rolls
Golden Corral Rolls
1 envelope Active dry yeast 1/4 cup Very warm water 1/3 cup Sugar
1/4 cup Butter or margarine 1 teaspoon Salt
1 cup Scalding hot milk 1 Egg −− lightly beaten
4 1/2 cups Sifted all−purpose flour
2 tablespoons Melted butter or margarine −− for brushing rolls
Sprinkle the yeast over very warm water in a large bowl (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105 to 115 degrees. Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time,
to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands). Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4
to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour
as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to
1 3/4 inches in diameter. Place in neat rows, not quite touching, in a well−buttered 13 x 9 x 2 inch pan. Cover rolls and let rise in
a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter or margarine, then bake in a 375 degree oven for 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter. This recipe yields about 2 dozen rolls.
1 envelope Active dry yeast 1/4 cup Very warm water 1/3 cup Sugar
1/4 cup Butter or margarine 1 teaspoon Salt
1 cup Scalding hot milk 1 Egg −− lightly beaten
4 1/2 cups Sifted all−purpose flour
2 tablespoons Melted butter or margarine −− for brushing rolls
Sprinkle the yeast over very warm water in a large bowl (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105 to 115 degrees. Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time,
to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands). Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4
to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour
as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to
1 3/4 inches in diameter. Place in neat rows, not quite touching, in a well−buttered 13 x 9 x 2 inch pan. Cover rolls and let rise in
a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter or margarine, then bake in a 375 degree oven for 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter. This recipe yields about 2 dozen rolls.
Golden Corral's Seafood Salad
Golden Corral's Seafood Salad
1 lb. imitation crab meat, shredded1 cup diced celery
1/2 cup mayonnaise
1/4 cup sliced green onions (with the green too)1 tablespoon lemon juice
3 hard boiled eggs, chopped.
Mix all ingredients. Refrigerate for about an hour to allow flavors toblend. Serve either as a salad, on lettuce, or on split croissants.
1 lb. imitation crab meat, shredded1 cup diced celery
1/2 cup mayonnaise
1/4 cup sliced green onions (with the green too)1 tablespoon lemon juice
3 hard boiled eggs, chopped.
Mix all ingredients. Refrigerate for about an hour to allow flavors toblend. Serve either as a salad, on lettuce, or on split croissants.
Goo Goo Clusters
Goo Goo Clusters
1 large bag miniature marshmallows 1 bag chocolate chips
2 cups dry roasted peanuts 1 can Eagle Brand milk
2 tsp. butter
Melt chocolate chips in pan with Eagle Brand milk.
While this is heating, mix marshmallows and peanuts in a large bowl. Pour melted mixture over nuts and marshmallows. Mix together. Pour in buttered pan. Chill 2 hours and cut.
1 large bag miniature marshmallows 1 bag chocolate chips
2 cups dry roasted peanuts 1 can Eagle Brand milk
2 tsp. butter
Melt chocolate chips in pan with Eagle Brand milk.
While this is heating, mix marshmallows and peanuts in a large bowl. Pour melted mixture over nuts and marshmallows. Mix together. Pour in buttered pan. Chill 2 hours and cut.
Girl Scout Mint Cookies
Girl Scout Mint Cookies
1 box Devil's Food Cake Mix 2 Eggs
2 Tbl. Water
2 Tbl. Cooking Oil 1/2 Cup Cocoa
1 pkg. Chocolate Chips
2−3 drops Wilton's Candy Mint Flavoring
Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil, and cocoa. You will need to blend this together well, this will be a
very sticky mess. Let stand for 20 minutes, and then shape into very small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part, and smash down flat. You will need to spray a large spoon with Pam to make them flat. Bake for about 8 minutes. Let cool until they reach room temperature.
Heat chocolate chips in either the microwave, or in a double boiler. When completely melted add a couple drops of the mint flavoring. Be carefull not to add too much, it is a powerfull flavoring.
You can either spread the melted chocolate on the cookies, or you can dip the cookies into the chocolate.
1 box Devil's Food Cake Mix 2 Eggs
2 Tbl. Water
2 Tbl. Cooking Oil 1/2 Cup Cocoa
1 pkg. Chocolate Chips
2−3 drops Wilton's Candy Mint Flavoring
Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil, and cocoa. You will need to blend this together well, this will be a
very sticky mess. Let stand for 20 minutes, and then shape into very small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part, and smash down flat. You will need to spray a large spoon with Pam to make them flat. Bake for about 8 minutes. Let cool until they reach room temperature.
Heat chocolate chips in either the microwave, or in a double boiler. When completely melted add a couple drops of the mint flavoring. Be carefull not to add too much, it is a powerfull flavoring.
You can either spread the melted chocolate on the cookies, or you can dip the cookies into the chocolate.
Girl Scout Samoa Cookies
Girl Scout Samoa Cookies
6 tablespoons butter 1/2 cup sugar
1/2 cup light corn syrup
1/2 of 14−oz can sweetened condensed milk 1/2 tsp. vanilla
4 cups toasted coconut
1 cup semi−sweet or milk chocolate chips
In 2−quart saucepan over medium−low heat, combine butter, sugar and corn syrup. Heat to a full boil, stirring constantly with a wooden spoon. Boil 3 minutes, stirring constantly. Slowly pour in sweetened condensed milk, stirring constantly. Continue cooking over low heat until candy thermometer reaches 220−228 degrees. Remove from heat. Stir in vanilla. Beat until creamy. Immediately stir in toasted coconut and mix well.
Spoon mixture by teaspoonfuls into circular mounds onto buttered waxed paper. Flatten slightly and with the end of a wooden spoon poke a small round hole into the center of each cookie. Cool completely.
Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature. Store in airtight container.
6 tablespoons butter 1/2 cup sugar
1/2 cup light corn syrup
1/2 of 14−oz can sweetened condensed milk 1/2 tsp. vanilla
4 cups toasted coconut
1 cup semi−sweet or milk chocolate chips
In 2−quart saucepan over medium−low heat, combine butter, sugar and corn syrup. Heat to a full boil, stirring constantly with a wooden spoon. Boil 3 minutes, stirring constantly. Slowly pour in sweetened condensed milk, stirring constantly. Continue cooking over low heat until candy thermometer reaches 220−228 degrees. Remove from heat. Stir in vanilla. Beat until creamy. Immediately stir in toasted coconut and mix well.
Spoon mixture by teaspoonfuls into circular mounds onto buttered waxed paper. Flatten slightly and with the end of a wooden spoon poke a small round hole into the center of each cookie. Cool completely.
Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature. Store in airtight container.
General Tsao's Chicken
General Tsao's Chicken
Sauce:
1/2 cup cornstarch 1/4 cup water
1+1/2 tsp. minced garlic 1+1/2 tsp. minced ginger root 3/4 cup sugar
1/2 cup soy sauce 1/4 cup white vinegar 1/4 cup cooking wine
1+1/2 cup hot chicken broth
3 lbs. deboned dark chicken meat, cut into large chunks 1/4 cup soy sauce
1 tsp white pepper 1 egg
1 cup cornstarch
Vegetable oil for deep−frying 2 cups sliced green onions 16 small dried hot peppers
Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed.
In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces
are coated evenly. Add a little vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep−fry at 350 degrees until crispy. Drain on paper towels.
Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir−fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.
Sauce:
1/2 cup cornstarch 1/4 cup water
1+1/2 tsp. minced garlic 1+1/2 tsp. minced ginger root 3/4 cup sugar
1/2 cup soy sauce 1/4 cup white vinegar 1/4 cup cooking wine
1+1/2 cup hot chicken broth
3 lbs. deboned dark chicken meat, cut into large chunks 1/4 cup soy sauce
1 tsp white pepper 1 egg
1 cup cornstarch
Vegetable oil for deep−frying 2 cups sliced green onions 16 small dried hot peppers
Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed.
In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces
are coated evenly. Add a little vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep−fry at 350 degrees until crispy. Drain on paper towels.
Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir−fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.
Gatorade
Gatorade
1 pack unsweetened Kool Aid (any flavor) 2 quarts cold water
1/2 cup sugar 1/2 teas. salt
1/2 cup orange juice
Mix together. This equals the electrolyte replacement found
in many popular drinks on the market. Great for a hot summer!
1 pack unsweetened Kool Aid (any flavor) 2 quarts cold water
1/2 cup sugar 1/2 teas. salt
1/2 cup orange juice
Mix together. This equals the electrolyte replacement found
in many popular drinks on the market. Great for a hot summer!
Galiano
Galiano
2 Cup Sugar1 Cup Water
1/4 Teaspoon Anise extract
1 Teaspoon Vanilla extract or Vanilla Bean Extract3 Drops yellow food coloring
1 Fifth vodka
Combine sugar and water in a pan and bring to a boil. Boil for 1 minute andimmediately reduce heat. Simmer for 1 hour or until thickened. Remove fromheat and cool.
Pour sugar−water syrup into a sterilized quart−size bottle. Add aniseextract, vanilla and food coloring. Stir gently and add the vodka.
Cover and let the mixture sit for 10 days to 2 weeks before serving.
Yield: 32 oz.
2 Cup Sugar1 Cup Water
1/4 Teaspoon Anise extract
1 Teaspoon Vanilla extract or Vanilla Bean Extract3 Drops yellow food coloring
1 Fifth vodka
Combine sugar and water in a pan and bring to a boil. Boil for 1 minute andimmediately reduce heat. Simmer for 1 hour or until thickened. Remove fromheat and cool.
Pour sugar−water syrup into a sterilized quart−size bottle. Add aniseextract, vanilla and food coloring. Stir gently and add the vodka.
Cover and let the mixture sit for 10 days to 2 weeks before serving.
Yield: 32 oz.
Funnel Cakes
Funnel Cakes
2 eggs
1 1/2 cups milk
2 cups sifted flour
1 teas. baking powder 1 teas. salt
2 cups vegetable oil cinnamon sugar
Sift together the flour, baking powder, and salt. In a large mixing bowl, stir together the eggs and the milk. Add flour mixture to the egg mixture. Beat with a mixer until smooth; the consistency should be thin enough to run through a small kitchen funnel. Test it and if it is too thick beat in a little more milk;
if too thin, beat in a bit more flour,
In an eight inch skillet, heat the oil to 360 degrees.
Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown, use tongs and wide spatula to turn the cake over carefully. Fry the second side 1 minute.
Drain on paper towels, and sprinkle with powdered sugar or cinnamon sugar.
2 eggs
1 1/2 cups milk
2 cups sifted flour
1 teas. baking powder 1 teas. salt
2 cups vegetable oil cinnamon sugar
Sift together the flour, baking powder, and salt. In a large mixing bowl, stir together the eggs and the milk. Add flour mixture to the egg mixture. Beat with a mixer until smooth; the consistency should be thin enough to run through a small kitchen funnel. Test it and if it is too thick beat in a little more milk;
if too thin, beat in a bit more flour,
In an eight inch skillet, heat the oil to 360 degrees.
Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown, use tongs and wide spatula to turn the cake over carefully. Fry the second side 1 minute.
Drain on paper towels, and sprinkle with powdered sugar or cinnamon sugar.
Fruit Roll−ups
Fruit Roll−ups
2 Cups Sliced Peaches 2 Tablespoons Honey
Vegetable Spray Plastic Wrap
Puree sliced peaches in a blender with honey.
Pour into a non−stick baking sheet coated with vegetable cooking spray. Dry in a 140F oven until the sheets peel away easily from the baking sheet. Store by rolling on plastic wrap and keeping in a covered container in the refrigerator.
2 Cups Sliced Peaches 2 Tablespoons Honey
Vegetable Spray Plastic Wrap
Puree sliced peaches in a blender with honey.
Pour into a non−stick baking sheet coated with vegetable cooking spray. Dry in a 140F oven until the sheets peel away easily from the baking sheet. Store by rolling on plastic wrap and keeping in a covered container in the refrigerator.
Fried Pickles
Fried Pickles
Seasoned Egg Wash: 1 Egg
1 teaspoon salt 1/3 cup milk
1/2 teaspoon black pepper 1/3 cup Worcestershire Sauce 1/3 teaspoon Tabasco
Seasoned flour: 2 cup flour
1/2 tablespoon paprika 1 tablespoon garlic salt
1/4 teaspoon poultry seasoning 2 teaspoons black pepper
Oil for deep frying Klauson Whole Pickles
Whip together all ingredients for seasoned egg wash, set aside. Mix ingredients for flour mixture in a shallow dish. Slice pickles 1/8" thick. Dip into flour mix, then egg wash, then flour mix again.
Fry until golden brown, about 1 minute. Drain on paper towels. Serve with dipping sauce of ranch dressing, ketchup or horseradish sauce.
Seasoned Egg Wash: 1 Egg
1 teaspoon salt 1/3 cup milk
1/2 teaspoon black pepper 1/3 cup Worcestershire Sauce 1/3 teaspoon Tabasco
Seasoned flour: 2 cup flour
1/2 tablespoon paprika 1 tablespoon garlic salt
1/4 teaspoon poultry seasoning 2 teaspoons black pepper
Oil for deep frying Klauson Whole Pickles
Whip together all ingredients for seasoned egg wash, set aside. Mix ingredients for flour mixture in a shallow dish. Slice pickles 1/8" thick. Dip into flour mix, then egg wash, then flour mix again.
Fry until golden brown, about 1 minute. Drain on paper towels. Serve with dipping sauce of ranch dressing, ketchup or horseradish sauce.
Fried Dough
Fried Dough
1/2 cup warm water 5 teaspoons yeast pinch of sugar
1 cup warm milk 1/3 cup sugar
1 1/2 teaspoons salt 1 teaspoon vanilla
2 eggs 1/3 cup oil
2 cups unbleached all purpose flour
3−4 cups unbleached bread flour (or all−purpose)
oil for frying
granulated sugar for dusting
NOTE: This recipe can also be made in a bread machine on 'dough' cycle.
In a large mixing bowl, stir together the yeast, warm water and a pinch of sugar. Allow to stand a couple of minutes to allow yeast to swell or dissolve. Stir in remaining sugar, milk, vanilla, eggs, oil, salt, all−purpose flour and most of bread flour (if using) to make a
soft dough. Knead 5 to 8 minutes by hand or with a dough hook, adding flour as needed to form a firmer smooth and elastic dough. Place in a greased bowl. Place bowl in a plastic bag and seal. If not using right away, you can refrigerate the dough at this point. Let rise about one hour. Gently deflate dough. If dough is coming out of the refrigerator, allow to warm about 40 minutes before proceeding.
Cut off portions of dough (about the size of a mandarine orange). Stretch or roll into large, thin oblong shapes and place on waxed paper−lined baking sheet. Prepare all dough this way, layering more paper between the stretched pieces of dough. Cover with a wet towel and let rest 15 minutes. When oil is hot (385 F) fry slabs, one or two
at a time. Turn them over as soon as they puff up and fry on other side for a few seconds to complete.
Drain on paper towels. Prepare a bowl with a cup or two of white sugar. Toss in one at a time and coat well, shaking off excess in the bowl. You can also serve these with pie toppings or a dollop of strawberry
or raspberry jam.
1/2 cup warm water 5 teaspoons yeast pinch of sugar
1 cup warm milk 1/3 cup sugar
1 1/2 teaspoons salt 1 teaspoon vanilla
2 eggs 1/3 cup oil
2 cups unbleached all purpose flour
3−4 cups unbleached bread flour (or all−purpose)
oil for frying
granulated sugar for dusting
NOTE: This recipe can also be made in a bread machine on 'dough' cycle.
In a large mixing bowl, stir together the yeast, warm water and a pinch of sugar. Allow to stand a couple of minutes to allow yeast to swell or dissolve. Stir in remaining sugar, milk, vanilla, eggs, oil, salt, all−purpose flour and most of bread flour (if using) to make a
soft dough. Knead 5 to 8 minutes by hand or with a dough hook, adding flour as needed to form a firmer smooth and elastic dough. Place in a greased bowl. Place bowl in a plastic bag and seal. If not using right away, you can refrigerate the dough at this point. Let rise about one hour. Gently deflate dough. If dough is coming out of the refrigerator, allow to warm about 40 minutes before proceeding.
Cut off portions of dough (about the size of a mandarine orange). Stretch or roll into large, thin oblong shapes and place on waxed paper−lined baking sheet. Prepare all dough this way, layering more paper between the stretched pieces of dough. Cover with a wet towel and let rest 15 minutes. When oil is hot (385 F) fry slabs, one or two
at a time. Turn them over as soon as they puff up and fry on other side for a few seconds to complete.
Drain on paper towels. Prepare a bowl with a cup or two of white sugar. Toss in one at a time and coat well, shaking off excess in the bowl. You can also serve these with pie toppings or a dollop of strawberry
or raspberry jam.
Frango Chocolate Mints
Frango Chocolate Mints
2 cups semi−sweet chocolate chips 1/2 cup butter
1 & 1/8 cup powdered sugar 2 eggs
1 teas. vanilla
2 teas. peppermint extract, or to taste
Melt chips in double−boiler, cool. Beat butter and sugar together. Beat in eggs, one at a time, into sugar mix. Add vanilla.
Now beat in cooled chocolate and peppermint, the longer you beat the mixture at this point the lighter and fluffier the mints are. Drop by half teaspoons onto wax paper or use a pastry bag
for decorative mints. Keep refrigerated.
2 cups semi−sweet chocolate chips 1/2 cup butter
1 & 1/8 cup powdered sugar 2 eggs
1 teas. vanilla
2 teas. peppermint extract, or to taste
Melt chips in double−boiler, cool. Beat butter and sugar together. Beat in eggs, one at a time, into sugar mix. Add vanilla.
Now beat in cooled chocolate and peppermint, the longer you beat the mixture at this point the lighter and fluffier the mints are. Drop by half teaspoons onto wax paper or use a pastry bag
for decorative mints. Keep refrigerated.
Four Seasons Minestrone alla Milanese
Four Seasons Minestrone alla Milanese
1/4 cup olive oil
1 cup finely chopped onion
1 cup finely chopped leek, white and light green parts 1 cup finely chopped celery
2 cups finely chopped carrots
2 cups finely chopped cabbage (preferably Savoy) 1 cup green beans cut into 1/2−inch lengths
2 cups of 1/2−inch cubes of peeled boiling potatoes 1/2 cup finely chopped prosciutto
1 cup of 1/2−inch cubes of unpeeled zucchini 1 cup chopped rinsed fresh stemmed spinach 2/3 cup chopped fresh or canned tomatoes 1/2 cup tomato sauce
6 cups chicken broth
3/4 cup rice (preferably short grain Arborio) 2 cups canned cannelini beans
1 tablespoon chopped fresh rosemary or 1 teaspoon dried 2 tablespoons olive oil
1/4 cup minced fresh parsley
1/2 cup grated Parmesan cheese Salt and freshly ground black pepper Grated Parmesan for garnish, optional
In a large stock or soup pot, over medium heat, heat the olive oil. Add the onion, leek, celery, carrots, cabbage, green beans and potatoes and stir for 2 minutes.
Add the prosciutto, zucchini, spinach, tomatoes and tomato sauce and stir for another 2 minutes.
Add the chicken broth, bring to a boil and simmer, covered, over low heat for 15 minutes.
Add the rice and beans, and simmer, uncovered for 15 minutes or until the rice is tender. Remove the soup from the heat.
In a small skillet saute the rosemary in the olive oil for 30 seconds. Add this to the soup along with the parsley and cheese. Season with salt and pepper to taste and serve immediately. Garnish with more cheese if desired.
1/4 cup olive oil
1 cup finely chopped onion
1 cup finely chopped leek, white and light green parts 1 cup finely chopped celery
2 cups finely chopped carrots
2 cups finely chopped cabbage (preferably Savoy) 1 cup green beans cut into 1/2−inch lengths
2 cups of 1/2−inch cubes of peeled boiling potatoes 1/2 cup finely chopped prosciutto
1 cup of 1/2−inch cubes of unpeeled zucchini 1 cup chopped rinsed fresh stemmed spinach 2/3 cup chopped fresh or canned tomatoes 1/2 cup tomato sauce
6 cups chicken broth
3/4 cup rice (preferably short grain Arborio) 2 cups canned cannelini beans
1 tablespoon chopped fresh rosemary or 1 teaspoon dried 2 tablespoons olive oil
1/4 cup minced fresh parsley
1/2 cup grated Parmesan cheese Salt and freshly ground black pepper Grated Parmesan for garnish, optional
In a large stock or soup pot, over medium heat, heat the olive oil. Add the onion, leek, celery, carrots, cabbage, green beans and potatoes and stir for 2 minutes.
Add the prosciutto, zucchini, spinach, tomatoes and tomato sauce and stir for another 2 minutes.
Add the chicken broth, bring to a boil and simmer, covered, over low heat for 15 minutes.
Add the rice and beans, and simmer, uncovered for 15 minutes or until the rice is tender. Remove the soup from the heat.
In a small skillet saute the rosemary in the olive oil for 30 seconds. Add this to the soup along with the parsley and cheese. Season with salt and pepper to taste and serve immediately. Garnish with more cheese if desired.
Four Seasons Crab Cakes
Four Seasons Crab Cakes
2 pounds jumbo lump crabmeat 1/2 pound fresh codfish fillet 1/2 to 1 cup heavy cream
1 tablespoon Dijon mustard 2 teaspoons sesame oil
2 tablespoons finely chopped parsley 2 tablespoons finely chopped chives 2 tablespoons basil, julienned
Salt and pepper to taste Juice of 1/2 lemon Olive oil for sauteing
Pick through crabmeat, removing all shells but being careful not to break up the large lumps too much. In a food processor, grind codfish until pureed. Add 1/2 cup of heavy cream and puree until incorporated. Then add more cream if needed. The mixture should be smooth and shiny, yet firm enough to hold its shape.
Place this mousse in a metal bowl and add the other ingredients, except for the olive oil. Take a small portion of the crab−cake mixture and saute in hot olive oil until golden brown. Taste to adjust seasoning.
Form the rest of the crab cakes and saute in hot olive oil until golden
on both sides. Finish by baking in a 450−degree oven for 4 to 5 minutes.
Serves six to eight.
2 pounds jumbo lump crabmeat 1/2 pound fresh codfish fillet 1/2 to 1 cup heavy cream
1 tablespoon Dijon mustard 2 teaspoons sesame oil
2 tablespoons finely chopped parsley 2 tablespoons finely chopped chives 2 tablespoons basil, julienned
Salt and pepper to taste Juice of 1/2 lemon Olive oil for sauteing
Pick through crabmeat, removing all shells but being careful not to break up the large lumps too much. In a food processor, grind codfish until pureed. Add 1/2 cup of heavy cream and puree until incorporated. Then add more cream if needed. The mixture should be smooth and shiny, yet firm enough to hold its shape.
Place this mousse in a metal bowl and add the other ingredients, except for the olive oil. Take a small portion of the crab−cake mixture and saute in hot olive oil until golden brown. Taste to adjust seasoning.
Form the rest of the crab cakes and saute in hot olive oil until golden
on both sides. Finish by baking in a 450−degree oven for 4 to 5 minutes.
Serves six to eight.
Fig Newtons
Fig Newtons
1 lb. dried figs or 2 lbs. fresh figs 1 cup sugar
1/2 or 1 cup water (1 cup for dried figs; 1/2 cup for fresh) 1/2 cup butter, room temp.
1 cup sugar 1 egg
1 tbl. cream or milk 1/2 teas. vanilla
1/2 teas. salt
1 teas. baking powder 1 3/4 cup flour
Dice figs, soak in water 1 hour. Add sugar & cook on medium heat until of thin jam consistency. Beat sugar, butter, egg, milk & vanilla until
well blended. Add dry ingredients. Mix well and refrigerate for 1 hour.
Place 1/2 on well floured dough cloth; knead about 6 times. Roll out to 1/4" thick. Line 13 x 9" glass dish; cover with figs. Roll remaining dough, cover figs. Cook at 350' 30 minutes.
Let cool and cut into squares.
1 lb. dried figs or 2 lbs. fresh figs 1 cup sugar
1/2 or 1 cup water (1 cup for dried figs; 1/2 cup for fresh) 1/2 cup butter, room temp.
1 cup sugar 1 egg
1 tbl. cream or milk 1/2 teas. vanilla
1/2 teas. salt
1 teas. baking powder 1 3/4 cup flour
Dice figs, soak in water 1 hour. Add sugar & cook on medium heat until of thin jam consistency. Beat sugar, butter, egg, milk & vanilla until
well blended. Add dry ingredients. Mix well and refrigerate for 1 hour.
Place 1/2 on well floured dough cloth; knead about 6 times. Roll out to 1/4" thick. Line 13 x 9" glass dish; cover with figs. Roll remaining dough, cover figs. Cook at 350' 30 minutes.
Let cool and cut into squares.
Fannie Mae Caramels
Fannie Mae Caramels
4 cups sugar
2 cups light corn syrup
14 ounce can sweetened condensed milk 1 1/2 cups milk
1 cup whipping cream 1 cup butter
2 teas. vanilla
2 cups chopped walnuts or pecans
Lightly grease a 9" by 13" baking pan. In a large sauce pan, combine sugar, corn syrup, condensed milk, milk, cream and butter. Place over medium heat and stir occasionally with a wooden spoon until it comes to a boil. Attach a candy thermometer and continuously stir until temperature reaches 240F. Remove immediately and stir in vanilla and nuts. Pour into baking pan and allow to cool completely before cutting. Cut into desired serving pieces. They can also be dipped in chocolate that has been melted in a double boiler. Dip one at a time and allow chocolate to harden.
4 cups sugar
2 cups light corn syrup
14 ounce can sweetened condensed milk 1 1/2 cups milk
1 cup whipping cream 1 cup butter
2 teas. vanilla
2 cups chopped walnuts or pecans
Lightly grease a 9" by 13" baking pan. In a large sauce pan, combine sugar, corn syrup, condensed milk, milk, cream and butter. Place over medium heat and stir occasionally with a wooden spoon until it comes to a boil. Attach a candy thermometer and continuously stir until temperature reaches 240F. Remove immediately and stir in vanilla and nuts. Pour into baking pan and allow to cool completely before cutting. Cut into desired serving pieces. They can also be dipped in chocolate that has been melted in a double boiler. Dip one at a time and allow chocolate to harden.
Famous Amos Cookies
Famous Amos Cookies
2 cups of softened margarine2 medium eggs
1 teaspoon vanilla
3/4 cups light brown sugar3/4 cups sugar
1 teaspoon water
1 teaspoon baking soda1/2 teaspoon salt
2 and 1/2 cups flour2 cups raisins
1 package of chocolate chips
Mix together margarine, eggs, vanilla, sugars, water and baking soda.Gradually add the flour, salt and chocolate and any other things that youadd to cookies such as nuts or raisins. Mix well; place on ungreased cookiesheets. Bake at 375 for 8 minutes. Makes 6 dozen.
2 cups of softened margarine2 medium eggs
1 teaspoon vanilla
3/4 cups light brown sugar3/4 cups sugar
1 teaspoon water
1 teaspoon baking soda1/2 teaspoon salt
2 and 1/2 cups flour2 cups raisins
1 package of chocolate chips
Mix together margarine, eggs, vanilla, sugars, water and baking soda.Gradually add the flour, salt and chocolate and any other things that youadd to cookies such as nuts or raisins. Mix well; place on ungreased cookiesheets. Bake at 375 for 8 minutes. Makes 6 dozen.
Energy Bars
Energy Bars
1 cup dark raisins
1/2 cup golden raisins
1/3 cup butter or margarine 1/2 cup sugar
1 egg
1 1/4 cup whole wheat flour 1/4 cup toasted wheat germ 1/2 cup molasses
1/2 cup nonfat dry milk
1 cup sliced almonds (optional) 1 cup quick cooking oats
1/2 cup skim milk
1/2 teaspoon ground ginger 1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
Chop raisins (using a food processor if possible). Cream butter, sugar, molasses and egg.
Combine flour, dry milk, wheat germ, baking powder, baking soda, salt and ginger. Blend into creamed mixture with skim milk. Stir in oats, raisins, and half the almonds (if desired).
Pour into greased 13x9x2 inch pan and spread evenly. Sprinkle with remaining almonds (if desired).
Bake at 350 degrees for approx. 30 minutes. Cool in pan and cut into 1x4 inch bars.
1 cup dark raisins
1/2 cup golden raisins
1/3 cup butter or margarine 1/2 cup sugar
1 egg
1 1/4 cup whole wheat flour 1/4 cup toasted wheat germ 1/2 cup molasses
1/2 cup nonfat dry milk
1 cup sliced almonds (optional) 1 cup quick cooking oats
1/2 cup skim milk
1/2 teaspoon ground ginger 1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
Chop raisins (using a food processor if possible). Cream butter, sugar, molasses and egg.
Combine flour, dry milk, wheat germ, baking powder, baking soda, salt and ginger. Blend into creamed mixture with skim milk. Stir in oats, raisins, and half the almonds (if desired).
Pour into greased 13x9x2 inch pan and spread evenly. Sprinkle with remaining almonds (if desired).
Bake at 350 degrees for approx. 30 minutes. Cool in pan and cut into 1x4 inch bars.
Emeril's Mole Sauce
Emeril's Mole Sauce
1/2 cup shelled pumpkin seeds1/4 cup shelled pistachio nuts1/4 cup roasted pine nuts
2 poblano peppers
1 medium onion, quartered1 teaspoon chili powder
1 teaspoon ground cumin1/2 teaspoon salt
1 tablespoon tamarind paste
1 tablespoon dark cane or corn syrup1 teaspoon distilled white vinegar
1 cup plus 1 tablespoon olive oil1/2 cup chicken stock
1/2 cup heavy cream
Preheat the oven to 400 degrees F. Place the nuts, peppers, and onions on abaking sheet. Drizzle with 1 tablespoon olive oil. Roast for 10 to 15
minutes. Remove from the oven and peel, seed and chop the peppers. In a foodprocessor, combine the nuts, peppers, onions, chili powder, cumin, salt,tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree
until creamy, stopping once to scrape the sides of the bowl. Turn the sauceinto a saucepan. Whisk in the chicken stock and cream. Bring the sauce up toa boil and reduce to a simmer. Cook for 2 minutes. Remove from the heat andkeep warm.
1/2 cup shelled pumpkin seeds1/4 cup shelled pistachio nuts1/4 cup roasted pine nuts
2 poblano peppers
1 medium onion, quartered1 teaspoon chili powder
1 teaspoon ground cumin1/2 teaspoon salt
1 tablespoon tamarind paste
1 tablespoon dark cane or corn syrup1 teaspoon distilled white vinegar
1 cup plus 1 tablespoon olive oil1/2 cup chicken stock
1/2 cup heavy cream
Preheat the oven to 400 degrees F. Place the nuts, peppers, and onions on abaking sheet. Drizzle with 1 tablespoon olive oil. Roast for 10 to 15
minutes. Remove from the oven and peel, seed and chop the peppers. In a foodprocessor, combine the nuts, peppers, onions, chili powder, cumin, salt,tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree
until creamy, stopping once to scrape the sides of the bowl. Turn the sauceinto a saucepan. Whisk in the chicken stock and cream. Bring the sauce up toa boil and reduce to a simmer. Cook for 2 minutes. Remove from the heat andkeep warm.
Emeril's Creole Seasoning
Emeril's Creole Seasoning
2 1/2 tablespoons paprika2 tablespoons salt
2 tablespoons garlic powder1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
2 1/2 tablespoons paprika2 tablespoons salt
2 tablespoons garlic powder1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
El Torito's Mexican Caesar Salad
El Torito's Mexican Caesar Salad
Cilantro Pepita Dressing:
2 medium Anaheim chiles, roasted, peeled and seeded 1/3 cup roasted pepitas (pumpkin seeds)
2 garlic cloves, peeled
1/4 tsp. ground black pepper 1 tsp. salt
12 oz. salad oil
1/4 cup red wine vinegar
5 Tbs. grated Cotija cheese (see note) 2 small bunches cilantro, stemmed
1 1/2 cup mayonnaise 1/4 cup water
Salad:
2 corn tortillas Vegetable oil
1 large (or two small) heads romaine lettuce, rinsed and spun dry 1/3 cup finely grated Cotija cheese
Roasted red bell pepper, peeled and cut into julienne strips 1/2 cup pepitas (roasted pumpkin seeds)
Place all dressing ingredients except cilantro, mayonnaise and water
in a a blender of food processor. Blend approximately 10 seconds, then add cilantro little by little until blended smooth. Depending on size
of blender, it may be necessary to do in batches.
Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth. Add the blended ingredients to the mayonnaise mixture, and mix thoroughly. Place in an air−tight container and refrigerate. Will keep for three days. Yields 1 quart.
To assemble salad: Cut corn tortillas into matchstick−size strips. Heat oil in sauté pan; fry tortilla strips until crisp. Remove with
slotted spoon, and drain on paper towels. Set aside. Tear romaine into bite−size pieces. Place greens on salad plates and ladle approximately 2 ounces of cilantro pepita dressing on each salad.
Sprinkle each dish with Cotija cheese and tortilla strips.
Arrange four red pepper strips like spokes on the top of each salad, and garnish with whole pepitas.
Note: Cotija cheese is a hard cheese, similar to Parmesan.It is available at some grocery stores and most Mexican markets.
Cilantro Pepita Dressing:
2 medium Anaheim chiles, roasted, peeled and seeded 1/3 cup roasted pepitas (pumpkin seeds)
2 garlic cloves, peeled
1/4 tsp. ground black pepper 1 tsp. salt
12 oz. salad oil
1/4 cup red wine vinegar
5 Tbs. grated Cotija cheese (see note) 2 small bunches cilantro, stemmed
1 1/2 cup mayonnaise 1/4 cup water
Salad:
2 corn tortillas Vegetable oil
1 large (or two small) heads romaine lettuce, rinsed and spun dry 1/3 cup finely grated Cotija cheese
Roasted red bell pepper, peeled and cut into julienne strips 1/2 cup pepitas (roasted pumpkin seeds)
Place all dressing ingredients except cilantro, mayonnaise and water
in a a blender of food processor. Blend approximately 10 seconds, then add cilantro little by little until blended smooth. Depending on size
of blender, it may be necessary to do in batches.
Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth. Add the blended ingredients to the mayonnaise mixture, and mix thoroughly. Place in an air−tight container and refrigerate. Will keep for three days. Yields 1 quart.
To assemble salad: Cut corn tortillas into matchstick−size strips. Heat oil in sauté pan; fry tortilla strips until crisp. Remove with
slotted spoon, and drain on paper towels. Set aside. Tear romaine into bite−size pieces. Place greens on salad plates and ladle approximately 2 ounces of cilantro pepita dressing on each salad.
Sprinkle each dish with Cotija cheese and tortilla strips.
Arrange four red pepper strips like spokes on the top of each salad, and garnish with whole pepitas.
Note: Cotija cheese is a hard cheese, similar to Parmesan.It is available at some grocery stores and most Mexican markets.
El Torito's Enchilada Sauce
El Torito's Enchilada Sauce
2 Tbls. vegetable oil 2 Tbls. flour
1/4 cup red chile powder, mild
2 cups beef broth, fresh or canned 2 cups tomato puree, canned
1/2 teas. oregano, dried 1/4 teas. cumin
1/2 teas. granulated garlic 1 teas. salt (to taste)
Heat oil in large saucepan. Add the flour to the oil and make a roux. Stir and cook over medium heat for 2 minutes until it becomes brown in color. Add the chile powder, beef broth, tomato puree, oregano, cumin, garlic and salt to the roux and simmer over low heat for
15 minutes.
2 Tbls. vegetable oil 2 Tbls. flour
1/4 cup red chile powder, mild
2 cups beef broth, fresh or canned 2 cups tomato puree, canned
1/2 teas. oregano, dried 1/4 teas. cumin
1/2 teas. granulated garlic 1 teas. salt (to taste)
Heat oil in large saucepan. Add the flour to the oil and make a roux. Stir and cook over medium heat for 2 minutes until it becomes brown in color. Add the chile powder, beef broth, tomato puree, oregano, cumin, garlic and salt to the roux and simmer over low heat for
15 minutes.
El Torito's Black Bean Soup
El Torito's Black Bean Soup
12 oz. dried black beans
8 cups chicken or vegetable stock 2 teaspoons olive oil
1 onion, chopped
1 cup carrots, chopped 1 cup celery, chopped 2 cloves garlic, minced
2 teaspoons dried oregano 1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon cayenne pepper 3 tablespoons fresh lime juice Fresh cilantro (optional)
Rinse and sort though black beans, discarding any that are shriveled or discolored. Place beans in a large stockpot. Cover beans with water and refrigerate to soak overnight. Drain beans and return to stockpot.
Add stock and heat to boiling.
Meanwhle, heat olive oil over medium−high heat in a large skillet. Add onion, carrot, celery and garlic and saute until tender, approximately 5 minutes. Add to stockpot along with oregano, thyme, bay leaf and cayenne pepper.
Cover stockpot and reduce heat to simmer for 3 to 4 hours.
Transfer soup to blender or food processor and puree to desired thickness. Just before serving add lime juice and garnish with a sprig of fresh cilantro, if desired.
Add salt and pepper to taste and serve.
12 oz. dried black beans
8 cups chicken or vegetable stock 2 teaspoons olive oil
1 onion, chopped
1 cup carrots, chopped 1 cup celery, chopped 2 cloves garlic, minced
2 teaspoons dried oregano 1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon cayenne pepper 3 tablespoons fresh lime juice Fresh cilantro (optional)
Rinse and sort though black beans, discarding any that are shriveled or discolored. Place beans in a large stockpot. Cover beans with water and refrigerate to soak overnight. Drain beans and return to stockpot.
Add stock and heat to boiling.
Meanwhle, heat olive oil over medium−high heat in a large skillet. Add onion, carrot, celery and garlic and saute until tender, approximately 5 minutes. Add to stockpot along with oregano, thyme, bay leaf and cayenne pepper.
Cover stockpot and reduce heat to simmer for 3 to 4 hours.
Transfer soup to blender or food processor and puree to desired thickness. Just before serving add lime juice and garnish with a sprig of fresh cilantro, if desired.
Add salt and pepper to taste and serve.
El Torito's Deep−Fried Ice Cream
El Torito's Deep−Fried Ice Cream
20 ounces chocolate chip ice cream 2 cups 4−grain flake cereal, crushed 1 1/2 tablespoons sugar
3 1/2 teaspoons ground cinnamon 2 eggs
1 teaspoon water
4 (8−inch) flour tortillas Oil for deep−frying Cinnamon mixed with sugar Whipped cream
4 maraschino cherries
Form ice cream into 4 balls. Place in baking pan and freeze solid, 2 hours or longer. Mix cereal, sugar and cinnamon. Divide equally between 2 pie plates or other shallow containers. Beat eggs with water.
Roll each ice cream ball in cereal mixture and press coating into ice cream. Dip coated ball in egg wash, then roll in second container of cereal mixture. Again press coating onto ice cream. Freeze coated ice cream balls solid, 4 to 6 hours.
Shape each tortilla into hourglass form (with narrow waist) by cutting off curved slice from 2 opposite sides. One end will serve as base for ice cream. Other end will be decorative fan.
Heat oil in wok or large deep−fryer. Place tortilla between 2 ladles or large spoons of different sizes (smaller ladle on top). Place tortilla so that base end is cupped in larger ladle to form basket, with back of upper fan supported by handle of larger ladle. Deep−fry until crisp. Drain and sprinkle with cinnamon−sugar. Set aside.
Deep−fry frozen coated ice cream balls 30 to 45 seconds. Place each fried tortilla in large−stemmed glass, with fan part of tortilla standing vertically above glass. Set fried ice cream ball in base of tortilla. Top with dollop of whipped cream and decorate with cherry.
20 ounces chocolate chip ice cream 2 cups 4−grain flake cereal, crushed 1 1/2 tablespoons sugar
3 1/2 teaspoons ground cinnamon 2 eggs
1 teaspoon water
4 (8−inch) flour tortillas Oil for deep−frying Cinnamon mixed with sugar Whipped cream
4 maraschino cherries
Form ice cream into 4 balls. Place in baking pan and freeze solid, 2 hours or longer. Mix cereal, sugar and cinnamon. Divide equally between 2 pie plates or other shallow containers. Beat eggs with water.
Roll each ice cream ball in cereal mixture and press coating into ice cream. Dip coated ball in egg wash, then roll in second container of cereal mixture. Again press coating onto ice cream. Freeze coated ice cream balls solid, 4 to 6 hours.
Shape each tortilla into hourglass form (with narrow waist) by cutting off curved slice from 2 opposite sides. One end will serve as base for ice cream. Other end will be decorative fan.
Heat oil in wok or large deep−fryer. Place tortilla between 2 ladles or large spoons of different sizes (smaller ladle on top). Place tortilla so that base end is cupped in larger ladle to form basket, with back of upper fan supported by handle of larger ladle. Deep−fry until crisp. Drain and sprinkle with cinnamon−sugar. Set aside.
Deep−fry frozen coated ice cream balls 30 to 45 seconds. Place each fried tortilla in large−stemmed glass, with fan part of tortilla standing vertically above glass. Set fried ice cream ball in base of tortilla. Top with dollop of whipped cream and decorate with cherry.
Entenmann's Fat Free Chocolate Cupcakes
Entenmann's Fat Free Chocolate Cupcakes
1 small Box Jello cook & serve, chocolate pudding powder 1/2 cup Non−fat dry milk powder
1 tablespoon Unsweetened Hershey's cocoa 1/2 cup Sugar
1 cup Self−rising flour
4 Egg whites, beat til stiff with 1 pinch Salt in 1−1/2 qt. bowl 1 teaspoon Vanilla
4 ounces Applesauce
1/4 teaspoon Baking soda
In medium mixing bowl combine Jello powder, dry milk, cocoa, sugar and flour. Set aside. With electric mixer, beat alternately into the egg white mixture a cup at a time with the vanilla, applesauce and baking soda, which have been mixed together. Beat 2 minutes after last addition. Divide batter equally between 12 paper−line cupcake wells. Bake at 350 degrees about 18−20 minutes or until tester comes out clean. Cool in pan on wire rack 10 minutes then remove.
1 small Box Jello cook & serve, chocolate pudding powder 1/2 cup Non−fat dry milk powder
1 tablespoon Unsweetened Hershey's cocoa 1/2 cup Sugar
1 cup Self−rising flour
4 Egg whites, beat til stiff with 1 pinch Salt in 1−1/2 qt. bowl 1 teaspoon Vanilla
4 ounces Applesauce
1/4 teaspoon Baking soda
In medium mixing bowl combine Jello powder, dry milk, cocoa, sugar and flour. Set aside. With electric mixer, beat alternately into the egg white mixture a cup at a time with the vanilla, applesauce and baking soda, which have been mixed together. Beat 2 minutes after last addition. Divide batter equally between 12 paper−line cupcake wells. Bake at 350 degrees about 18−20 minutes or until tester comes out clean. Cool in pan on wire rack 10 minutes then remove.
El Pollo Loco Chicken
El Pollo Loco Chicken
1 cup White wine vinegar 1 cup Olive oil
1/2 cup White wine 1 tbls. Oregano
1 teas. Thyme 3 tbls. Salt
10 Garlic cloves; minced
1 1/2 teas. Tabasco sauce
Mix all ingredients and marinate two whole chicken which have been cut in half. Marinate several hours in refrigerator. Grill chickens slowly until
done.
1 cup White wine vinegar 1 cup Olive oil
1/2 cup White wine 1 tbls. Oregano
1 teas. Thyme 3 tbls. Salt
10 Garlic cloves; minced
1 1/2 teas. Tabasco sauce
Mix all ingredients and marinate two whole chicken which have been cut in half. Marinate several hours in refrigerator. Grill chickens slowly until
done.
El Pollo Loco Mexican Beans
El Pollo Loco Mexican Beans
1 tablespoon vegetable oil1 whole serrano chile
1/4 teaspoon serrano chiles, ground1 28−oz. can pinto beans
1/3 cup water
Heat oil and whole chile in sauce pan. When chile is tender, add groundchiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer10 to 15 minutes.
1 tablespoon vegetable oil1 whole serrano chile
1/4 teaspoon serrano chiles, ground1 28−oz. can pinto beans
1/3 cup water
Heat oil and whole chile in sauce pan. When chile is tender, add groundchiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer10 to 15 minutes.
El Chico Mexican Restaurant Relish
El Chico Mexican Restaurant Relish
4 cups carrots, sliced2 cups onion, cubed
1 16 oz. can Jalapenos, sliced4 oz. vinegar
2 cups water1 tsp. salt
1/2 tsp. Oregano leaf
2 cloves garlic, chopped
1. Measure and place carrots in container.
2. Measure cubed onions and place in container with carrots.
3. Add the Jalapenos, including juice, to the carrots and onions.
4. Add the vinegar, water, salt, oregano and garlic to the other ingredientsand mix well.
5. Cover container and place in refrigerator for a minimum of 24 hours.
6. Before serving, stir all ingredients thoroughly.
*Remember, relish must be allowed to marinate for a MINIMUM of 24 hours.
4 cups carrots, sliced2 cups onion, cubed
1 16 oz. can Jalapenos, sliced4 oz. vinegar
2 cups water1 tsp. salt
1/2 tsp. Oregano leaf
2 cloves garlic, chopped
1. Measure and place carrots in container.
2. Measure cubed onions and place in container with carrots.
3. Add the Jalapenos, including juice, to the carrots and onions.
4. Add the vinegar, water, salt, oregano and garlic to the other ingredientsand mix well.
5. Cover container and place in refrigerator for a minimum of 24 hours.
6. Before serving, stir all ingredients thoroughly.
*Remember, relish must be allowed to marinate for a MINIMUM of 24 hours.
Ebingers Blackout Cake
Ebingers Blackout Cake
For the cake:
1/2 cup unsweetened Dutch−process cocoa, or Hersheys European2 Tablespoons boiling water
2 ozs. unsweetened chocolate (2 squares), chopped3/4 cup milk
2 cups granulated sugar
2 sticks unsalted butter, slightly softened
2 Tablespoons unsalted butter, for cake pans4 eggs, separated
2 Teaspoons vanilla extract
2 cups all−purpose flour, + 1 Tablespoon for pans1 Teaspoon baking powder
1 Teaspoon salt
1 Teaspoon baking soda
For the filling:
1 Tablespoon unsweetened Dutch process cocoa, + 1−3/4 teaspoons2 cups boiling water
3/4 cup sugar, + 3−1/2 teaspoons
1 oz. bittersweet chocolate, chopped2 Tablespoons cornstarch
1 Tablespoon cold water1/4 Teaspoon salt
1 Teaspoon vanilla extract
2 Tablespoons unsalted butter
Frosting:
12 ozs. semisweet chocolate, chopped3/4 cup unsalted butter
1/2 cup hot water
1 Tablespoon corn syrup
1 Tablespoon vanilla extract.
Preheat the oven to 375 F. To make the cake, place the cocoa in a small bowland whisk in boiling water to form a paste. Combine the chocolate and milk
in a saucepan over medium heat. Stir frequently as the mixture warms and thechocolate melts, about 3 minutes. Remove from heat. Whisk a small amount ofthe heated chocolate milk into the cocoa paste and then whisk the cocoa
paste into the milk mixture. Return to heat, stir for one minute, remove andcool until tepid. In a small bowl of a mixer, cream the sugar and butter
together. Beat in the egg yolks one at a time and add the vanilla. Slowlystir in the chocolate mixture. Combine the flour, baking powder, salt andbaking soda. Using a spatula or a wooden spoon, slowly add the flour mixtureto the chocolate mixture. In another bowl, whip the egg whites to form softpeaks and, using a rubber spatula, gently fold the egg whites into the
batter. Butter and lightly flour two 8 inch round cake pans and divide thebatter between the two pans. Bake for 45 minutes and cool on a rack for 15minutes. Gently remove the cakes from their pans and continue to cool. Whilethe cake is baking, make the filling. Put the cocoa into a saucepan and pourin the boiling water and place over low heat. Add the sugar and chocolate.Dissolve the cornstarch in the cold water to make a smooth paste. Whisk thecornstarch mixture into the water and chocolate, add the salt and bring it
to a boil, stirring constantly. Boil for one minute. Remove the pan from theheat, whisk in the vanilla and the butter and transfer the mixture to a bowland refrigerate until cool. Make the frosting: In a double boiler (or a panwithin a pan), melt the chocolate. remove from heat and whisk in the butter,one tablespoon at a time, returning to the heat if necessary to melt thebutter. Whisk in the hot water all at once and stir until smooth. Whisk in
the corn syrup and the vanilla. Refrigerate for up to 15 minutes beforeusing. Assemble the cake: Use a sharp knife to slice each cake into twodisks to form 4 layers. Set one layer aside. Place one layer on a cake roundor plate. Generously swath the layer with filling. Add the second layer andrepeat. Add the third layer. Quickly apply a layer of frosting to the top
and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumblethe remaining cake layer, into fine crumbs. Apply a second layer of frostingto the cake, sprinkle liberally with crumbs and serve within 24 hours. Store
in a cool place.
For the cake:
1/2 cup unsweetened Dutch−process cocoa, or Hersheys European2 Tablespoons boiling water
2 ozs. unsweetened chocolate (2 squares), chopped3/4 cup milk
2 cups granulated sugar
2 sticks unsalted butter, slightly softened
2 Tablespoons unsalted butter, for cake pans4 eggs, separated
2 Teaspoons vanilla extract
2 cups all−purpose flour, + 1 Tablespoon for pans1 Teaspoon baking powder
1 Teaspoon salt
1 Teaspoon baking soda
For the filling:
1 Tablespoon unsweetened Dutch process cocoa, + 1−3/4 teaspoons2 cups boiling water
3/4 cup sugar, + 3−1/2 teaspoons
1 oz. bittersweet chocolate, chopped2 Tablespoons cornstarch
1 Tablespoon cold water1/4 Teaspoon salt
1 Teaspoon vanilla extract
2 Tablespoons unsalted butter
Frosting:
12 ozs. semisweet chocolate, chopped3/4 cup unsalted butter
1/2 cup hot water
1 Tablespoon corn syrup
1 Tablespoon vanilla extract.
Preheat the oven to 375 F. To make the cake, place the cocoa in a small bowland whisk in boiling water to form a paste. Combine the chocolate and milk
in a saucepan over medium heat. Stir frequently as the mixture warms and thechocolate melts, about 3 minutes. Remove from heat. Whisk a small amount ofthe heated chocolate milk into the cocoa paste and then whisk the cocoa
paste into the milk mixture. Return to heat, stir for one minute, remove andcool until tepid. In a small bowl of a mixer, cream the sugar and butter
together. Beat in the egg yolks one at a time and add the vanilla. Slowlystir in the chocolate mixture. Combine the flour, baking powder, salt andbaking soda. Using a spatula or a wooden spoon, slowly add the flour mixtureto the chocolate mixture. In another bowl, whip the egg whites to form softpeaks and, using a rubber spatula, gently fold the egg whites into the
batter. Butter and lightly flour two 8 inch round cake pans and divide thebatter between the two pans. Bake for 45 minutes and cool on a rack for 15minutes. Gently remove the cakes from their pans and continue to cool. Whilethe cake is baking, make the filling. Put the cocoa into a saucepan and pourin the boiling water and place over low heat. Add the sugar and chocolate.Dissolve the cornstarch in the cold water to make a smooth paste. Whisk thecornstarch mixture into the water and chocolate, add the salt and bring it
to a boil, stirring constantly. Boil for one minute. Remove the pan from theheat, whisk in the vanilla and the butter and transfer the mixture to a bowland refrigerate until cool. Make the frosting: In a double boiler (or a panwithin a pan), melt the chocolate. remove from heat and whisk in the butter,one tablespoon at a time, returning to the heat if necessary to melt thebutter. Whisk in the hot water all at once and stir until smooth. Whisk in
the corn syrup and the vanilla. Refrigerate for up to 15 minutes beforeusing. Assemble the cake: Use a sharp knife to slice each cake into twodisks to form 4 layers. Set one layer aside. Place one layer on a cake roundor plate. Generously swath the layer with filling. Add the second layer andrepeat. Add the third layer. Quickly apply a layer of frosting to the top
and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumblethe remaining cake layer, into fine crumbs. Apply a second layer of frostingto the cake, sprinkle liberally with crumbs and serve within 24 hours. Store
in a cool place.
Eatmore Bars
Eatmore Bars
1 cup peanut butter1 cup corn syrup
1/2 cup chocolate chips1 cup brown sugar
3/4 cup peanuts
1/2 cup sesame seeds1−1/2 cup rice krispies
1/2 cup sunflower seeds (raw, shelled)
Simmer peanut butter, corn syrup, chocolate chips, and brown sugar togetherfor 8−10 minutes. Mix in remaining ingredients. Press onto cookie sheet.
Cool and cut into bars. Do NOT put in fridge as they'll become too hard.
1 cup peanut butter1 cup corn syrup
1/2 cup chocolate chips1 cup brown sugar
3/4 cup peanuts
1/2 cup sesame seeds1−1/2 cup rice krispies
1/2 cup sunflower seeds (raw, shelled)
Simmer peanut butter, corn syrup, chocolate chips, and brown sugar togetherfor 8−10 minutes. Mix in remaining ingredients. Press onto cookie sheet.
Cool and cut into bars. Do NOT put in fridge as they'll become too hard.
Dunkin Doughnuts
Dunkin Doughnuts
1 pkg. regular or quick−acting yeast
1/8 cup warm water (105−115 degrees)
3/4 cup lukewarm milk (scalded then cooled) 1/4 cup sugar
1/2 tsp. salt 1 egg
1/6 cup shortening
2 1/2 cups all−purpose flour
Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg, shortening and 1 cup of flour. Beat on low speed while scraping bowl for
30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place
until double, about 50−60 minutes. Turn dough onto floured surface. Roll dough 1/2− inch thick. Cut with round cookie cutter. Cover and let rise on floured baking sheets until double, 30−40 minutes. Heat vegetable oil in deep fryer or Dutch oven to 350. Slide doughnuts into hot oil. Turn doughnuts as they turn golden brown, about one minute on each side. Remove carefully from oil (do not prick surfaces) and drain. When cool, make small hole to insert vanilla frosting. Take a sharp knife and carefully make a large cavity inside of the doughnut to hold the frosting. Fill the doughnuts generously with vanilla frosting and
dust heavily with powdered sugar. Makes: 12 doughnuts
VANILLA FROSTING FOR FILLING:
1/4 cup solid vegetable shortening 1/4 cup butter or margarine
1/2 tsp. clear vanilla extract
2 cups sifted confectioners sugar 1 tbsp. milk
Cream butter and shortening, gradually add sugar 1/2 cup at a time. Add milk and vanilla, beat until light and fluffy.
1 pkg. regular or quick−acting yeast
1/8 cup warm water (105−115 degrees)
3/4 cup lukewarm milk (scalded then cooled) 1/4 cup sugar
1/2 tsp. salt 1 egg
1/6 cup shortening
2 1/2 cups all−purpose flour
Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg, shortening and 1 cup of flour. Beat on low speed while scraping bowl for
30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place
until double, about 50−60 minutes. Turn dough onto floured surface. Roll dough 1/2− inch thick. Cut with round cookie cutter. Cover and let rise on floured baking sheets until double, 30−40 minutes. Heat vegetable oil in deep fryer or Dutch oven to 350. Slide doughnuts into hot oil. Turn doughnuts as they turn golden brown, about one minute on each side. Remove carefully from oil (do not prick surfaces) and drain. When cool, make small hole to insert vanilla frosting. Take a sharp knife and carefully make a large cavity inside of the doughnut to hold the frosting. Fill the doughnuts generously with vanilla frosting and
dust heavily with powdered sugar. Makes: 12 doughnuts
VANILLA FROSTING FOR FILLING:
1/4 cup solid vegetable shortening 1/4 cup butter or margarine
1/2 tsp. clear vanilla extract
2 cups sifted confectioners sugar 1 tbsp. milk
Cream butter and shortening, gradually add sugar 1/2 cup at a time. Add milk and vanilla, beat until light and fluffy.
Duck Sauce
Duck Sauce
First:
1 Pound Plums halved and pitted
1 Pound Apricots halved and pitted 1 1/4 Cups Cider vinegar
3/4 Cup Water Second:
1 Cup Cider vinegar
1 Cup Firmly packed brown sugar 1 Cup White sugar
1/2 cup Lemon juice The Rest:
1/4 cup Chopped ginger 1 small Onion sliced
1 (or more) serrano −− seeded & chopped 2 small Garlic cloves sliced
4 teaspoons Salt
1 tablespoon Mustard seed (toasted) 1 Cinnamon stick
Combine first set of ingredients and cook over moderate heat
for 5 minutes. Reduce heat and simmer uncovered for 15 minutes. Combine second set of ingredients and boil for 10 minutes.
Combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon. Puree in food processor. Return to kettle and simmer until thick. Transfer to sterilized mason jar, cap loosely
and let cool. Tighten caps and let stand in dark at least 2 weeks. Makes 2 pints.
First:
1 Pound Plums halved and pitted
1 Pound Apricots halved and pitted 1 1/4 Cups Cider vinegar
3/4 Cup Water Second:
1 Cup Cider vinegar
1 Cup Firmly packed brown sugar 1 Cup White sugar
1/2 cup Lemon juice The Rest:
1/4 cup Chopped ginger 1 small Onion sliced
1 (or more) serrano −− seeded & chopped 2 small Garlic cloves sliced
4 teaspoons Salt
1 tablespoon Mustard seed (toasted) 1 Cinnamon stick
Combine first set of ingredients and cook over moderate heat
for 5 minutes. Reduce heat and simmer uncovered for 15 minutes. Combine second set of ingredients and boil for 10 minutes.
Combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon. Puree in food processor. Return to kettle and simmer until thick. Transfer to sterilized mason jar, cap loosely
and let cool. Tighten caps and let stand in dark at least 2 weeks. Makes 2 pints.
Double Tree Hotel Chocolate Chip Cookies
Double Tree Hotel Chocolate Chip Cookies
2 cups flour
1/2 tsp. baking soda 1/4 tsp salt
1 cup oats (uncooked) 3/4 cup sugar
3/4 cup Dark Brown sugar 1 cup butter, softened
2 large eggs 2 tsp. vanilla
1 tsp. lemon juice
12 oz. chocolate chips 1 1/2 cup walnuts
Preheat oven to 375 degrees. Lightly grease cookie sheets. Place the butter in a large bowl and cream lightly with an electric mixer. Add the sugars and beat on medium speed for about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and lemon juice and mix well. In a separate bowl, stir together the flour, oatmeal, baking soda, and salt. Add to the creamed butter mixture and stir well to blend. Add chocolate chips and walnuts and stir
to combine. Using a 1/4 cup measure or a 2−oz ice cream scoop, drop the batter on the cookie sheets, leaving 2 −3 inches between each cookie. Bake for 13 − 15 minutes or until lightly browned around the edges. Remove from the cookie sheets and cool on wire racks.
2 cups flour
1/2 tsp. baking soda 1/4 tsp salt
1 cup oats (uncooked) 3/4 cup sugar
3/4 cup Dark Brown sugar 1 cup butter, softened
2 large eggs 2 tsp. vanilla
1 tsp. lemon juice
12 oz. chocolate chips 1 1/2 cup walnuts
Preheat oven to 375 degrees. Lightly grease cookie sheets. Place the butter in a large bowl and cream lightly with an electric mixer. Add the sugars and beat on medium speed for about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and lemon juice and mix well. In a separate bowl, stir together the flour, oatmeal, baking soda, and salt. Add to the creamed butter mixture and stir well to blend. Add chocolate chips and walnuts and stir
to combine. Using a 1/4 cup measure or a 2−oz ice cream scoop, drop the batter on the cookie sheets, leaving 2 −3 inches between each cookie. Bake for 13 − 15 minutes or until lightly browned around the edges. Remove from the cookie sheets and cool on wire racks.
Domino's Pizza Sauce
Domino's Pizza Sauce
2 cups Hunt's Angela−Mia pizza sauce (You can find this at the wholesale shopping clubs − Sam's, BJ's, etc.)
1/4 cup water
1 1/2 teaspoons sugar
1 teaspoon ground oregano 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/8 teaspoon Accent (MSG) 1/8 teaspoon salt
In a medium saucepan, pour in Hunt's basic sauce. Add water, and spices. Combine well, stirring over medium heat until bubbling. Lower heat, cover, and cook 20−25 minutes, stirring occasionally. Cool to room temperature. Store in an airtight container, refrigerated, until needed. Makes 2 cups.
Because the sauce base comes only in large #10 size cans, store remaining Hunt's Angela−Mia sauce in 2 one quart jars in freezer, or fridge until you make the next batch.
2 cups Hunt's Angela−Mia pizza sauce (You can find this at the wholesale shopping clubs − Sam's, BJ's, etc.)
1/4 cup water
1 1/2 teaspoons sugar
1 teaspoon ground oregano 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/8 teaspoon Accent (MSG) 1/8 teaspoon salt
In a medium saucepan, pour in Hunt's basic sauce. Add water, and spices. Combine well, stirring over medium heat until bubbling. Lower heat, cover, and cook 20−25 minutes, stirring occasionally. Cool to room temperature. Store in an airtight container, refrigerated, until needed. Makes 2 cups.
Because the sauce base comes only in large #10 size cans, store remaining Hunt's Angela−Mia sauce in 2 one quart jars in freezer, or fridge until you make the next batch.
Disney Tonga Toast
Disney Tonga Toast
2 or 4 slices sourdough bread cut 1 inch thick1 banana
1/3 cup sugar
1 teaspoon cinnamon1 egg
1/4 cup milk
1/2 teaspoon vanilla extractOil for frying
Whipped butter if desiredMaple syrup if desired
Depending on the size of the bread slices, cut a 1 inch pocket in one sideof the bread slice. Cut banana in half crosswise, then split each piecelengthwise. Remove peel and stuff two pieces in each pocket, again dependingon size. Set aside. Mix sugar and cinnamon. Set aside. Mix egg, milk, andvanilla until well blended. Heat about 4 inches of oil in a pan to 350
degrees F. Dip stuffed bread into egg mixture, allowing it to soak in for afew minutes. Fry in hot oil until lightly brown,turning to brown both sides.Drain on paper towels on cake rack. Sprinkle with cinnamon−sugar and serveat once.
2 or 4 slices sourdough bread cut 1 inch thick1 banana
1/3 cup sugar
1 teaspoon cinnamon1 egg
1/4 cup milk
1/2 teaspoon vanilla extractOil for frying
Whipped butter if desiredMaple syrup if desired
Depending on the size of the bread slices, cut a 1 inch pocket in one sideof the bread slice. Cut banana in half crosswise, then split each piecelengthwise. Remove peel and stuff two pieces in each pocket, again dependingon size. Set aside. Mix sugar and cinnamon. Set aside. Mix egg, milk, andvanilla until well blended. Heat about 4 inches of oil in a pan to 350
degrees F. Dip stuffed bread into egg mixture, allowing it to soak in for afew minutes. Fry in hot oil until lightly brown,turning to brown both sides.Drain on paper towels on cake rack. Sprinkle with cinnamon−sugar and serveat once.
Disney Mickey's Meatloaf
Disney Mickey's Meatloaf
2 lbs ground beef1 lb ground pork1−1/2 onions, diced
1/8 Teaspoon garlic, granulated2 cups bread crumbs, fresh
2/3 cup cold water1/8 Teaspoon thyme
1/4 cup parsley, chopped1 whole egg
1 Teaspoon Worcestershire sauce1/8 Teaspoon salt
Soak bread crumbs in cold water and set aside. Saute diced onion untiltender. Set aside and allow to cool. Pre−heat oven to 350 degrees. In alarge bowl, combine ground beef, ground pork, onions, granulated garlic, andbread crumbs mixed with water. Mix well and add remaining ingredients. Mixwell and mold into loaves. form in either loaf pans or a meat pan with sideshigh enough to hold juices. Bake for 45 minutes to 1 hour.
2 lbs ground beef1 lb ground pork1−1/2 onions, diced
1/8 Teaspoon garlic, granulated2 cups bread crumbs, fresh
2/3 cup cold water1/8 Teaspoon thyme
1/4 cup parsley, chopped1 whole egg
1 Teaspoon Worcestershire sauce1/8 Teaspoon salt
Soak bread crumbs in cold water and set aside. Saute diced onion untiltender. Set aside and allow to cool. Pre−heat oven to 350 degrees. In alarge bowl, combine ground beef, ground pork, onions, granulated garlic, andbread crumbs mixed with water. Mix well and add remaining ingredients. Mixwell and mold into loaves. form in either loaf pans or a meat pan with sideshigh enough to hold juices. Bake for 45 minutes to 1 hour.
Der Weinerschnitzel's Chili Sauce
Der Weinerschnitzel's Chili Sauce
2 cloves garlic, minced1/2 cup onion, minced2 tablespoons olive oil1 pound ground beef
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon prepared mustard1 tablespoon vinegar
1 teaspoon Worcestershire Sauce1/2 teaspoon Tabasco
1/4 cup ketchup
1/2 cup tomato juice
In a large heavy skillet cook garlic and onion in oil over moderate heat,stirring, until onion is softened. Add beef and cook, stirring and breaking
up any lumps with a fork,until cooked through. Drain off any excess fat. Addremaining ingredients, adding just enough juice to create a spoonably loosebut not soupy mixture. Simmer sauce, stirring occasionally; about 10
minutes. Makes enough sauce to top 6 hot dogs. Steam the hot dogs and usepotato rolls.
2 cloves garlic, minced1/2 cup onion, minced2 tablespoons olive oil1 pound ground beef
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon prepared mustard1 tablespoon vinegar
1 teaspoon Worcestershire Sauce1/2 teaspoon Tabasco
1/4 cup ketchup
1/2 cup tomato juice
In a large heavy skillet cook garlic and onion in oil over moderate heat,stirring, until onion is softened. Add beef and cook, stirring and breaking
up any lumps with a fork,until cooked through. Drain off any excess fat. Addremaining ingredients, adding just enough juice to create a spoonably loosebut not soupy mixture. Simmer sauce, stirring occasionally; about 10
minutes. Makes enough sauce to top 6 hot dogs. Steam the hot dogs and usepotato rolls.
Denny's Cheese Soup
Denny's Cheese Soup
4 Tablespoon Butter or margarine10 Ounce Cream of chicken soup10 oz Cream of celery soup
1/2 Soup can Kraft's mayonnaise8 Ounce Jar cheese Whiz
14 Ounce Can chicken brothSalt and pepper
Put butter, soups, mayo and Cheez Whiz in 1−1/2 quart saucepan, stirringconstantly over medium heat, until smooth. Stir in broth and season to tastewith salt and pepper. Stir occasionally until piping hot, but do not let it
boil.
4 Tablespoon Butter or margarine10 Ounce Cream of chicken soup10 oz Cream of celery soup
1/2 Soup can Kraft's mayonnaise8 Ounce Jar cheese Whiz
14 Ounce Can chicken brothSalt and pepper
Put butter, soups, mayo and Cheez Whiz in 1−1/2 quart saucepan, stirringconstantly over medium heat, until smooth. Stir in broth and season to tastewith salt and pepper. Stir occasionally until piping hot, but do not let it
boil.
Creme De Menthe
Creme De Menthe
1 1/4 cups fresh mint leaves, slightly packed3 cups vodka
2 cups granulated sugar1 cup water
1 Teaspoon glycerine (optional)
8 drops green food coloring (optional)2 drops blue food coloring (optional)
Wash leaves in cold water several times. Shake or pat gently dry. Snip eachleaf into halves or thirds, discarding stems. Measure cut mint leaves toabove measurement. Combine leaves and vodka, steep for 2 weeks. Shakeoccasionally. Strain out leaves. Boil sugar and water together, cool. Add tovodka mixture, add optional ingredients. Age 1 to 3 months. Yield: 1 quart.
1 1/4 cups fresh mint leaves, slightly packed3 cups vodka
2 cups granulated sugar1 cup water
1 Teaspoon glycerine (optional)
8 drops green food coloring (optional)2 drops blue food coloring (optional)
Wash leaves in cold water several times. Shake or pat gently dry. Snip eachleaf into halves or thirds, discarding stems. Measure cut mint leaves toabove measurement. Combine leaves and vodka, steep for 2 weeks. Shakeoccasionally. Strain out leaves. Boil sugar and water together, cool. Add tovodka mixture, add optional ingredients. Age 1 to 3 months. Yield: 1 quart.
Cream Cheese
Cream Cheese
1 gallon whole milk
1 quart cultured buttermilk1/2 teaspoon salt
Pour milk and buttermilk into a large pan and suspend the thermometer in themilk. cook over medium heat, stirring occasionally until the termperaturereads 170 degrees.
Keep the mixture on the heat and the temp of the milk between 170 and 175degrees. After 30 minutes, the mixture should start to separate into curds(the lumps) and whey (the liquid).
Line a strainer with several lavers of moistened cheesecloth and set itinside a large bowl to lift the curds from the milk mixture and lay them inthe cheesecloth. Pour the remainder of the whey through the cheeseclothand save the whey for other recipes.
Let curds drain at room temp for 2−4 hours. Remove the cheese from thecheescloth and place in blender with the salt. Blend until creamy.
Store the cheese in small containers with tight fitting lids and refrgerate.Cheese can also be frozen thawed and then beaten again in blender untilcreamy.
1 gallon whole milk
1 quart cultured buttermilk1/2 teaspoon salt
Pour milk and buttermilk into a large pan and suspend the thermometer in themilk. cook over medium heat, stirring occasionally until the termperaturereads 170 degrees.
Keep the mixture on the heat and the temp of the milk between 170 and 175degrees. After 30 minutes, the mixture should start to separate into curds(the lumps) and whey (the liquid).
Line a strainer with several lavers of moistened cheesecloth and set itinside a large bowl to lift the curds from the milk mixture and lay them inthe cheesecloth. Pour the remainder of the whey through the cheeseclothand save the whey for other recipes.
Let curds drain at room temp for 2−4 hours. Remove the cheese from thecheescloth and place in blender with the salt. Blend until creamy.
Store the cheese in small containers with tight fitting lids and refrgerate.Cheese can also be frozen thawed and then beaten again in blender untilcreamy.
Cracker Barrel's Hashbrown Casserole
Cracker Barrel's Hashbrown Casserole
2 lbs. frozen hashbrowns 1/2 cup melted butter
1 can cream of chicken soup 1 pt. sour cream
1/2 cup chopped onion 2 cups grated cheddar 1 tsp. salt
1/4 tsp. pepper
2 cups crushed cornflakes 1/4 cup melted butter
DEFROST hashbrowns.
COMBINE next 7 ingr. and mix with hashbrowns.
PUT all in a 3 qt. casserole.
SAUTE cornflakes in butter and sprinkle on top.
COVER and BAKE at 350 for about 40 min.
2 lbs. frozen hashbrowns 1/2 cup melted butter
1 can cream of chicken soup 1 pt. sour cream
1/2 cup chopped onion 2 cups grated cheddar 1 tsp. salt
1/4 tsp. pepper
2 cups crushed cornflakes 1/4 cup melted butter
DEFROST hashbrowns.
COMBINE next 7 ingr. and mix with hashbrowns.
PUT all in a 3 qt. casserole.
SAUTE cornflakes in butter and sprinkle on top.
COVER and BAKE at 350 for about 40 min.
Cracker Barrel's Bread Pudding
Cracker Barrel's Bread Pudding
Sugared Pecans: In small skillet combine 2 tablespoons butter and 1 tablespoon oil, med−low heat, with 2−oz pecan pieces. Stir only till heated and barely bubbly. Sprinkle with 4 tablespoons sugar.
Stir briskly only till sugar dissolves, on low heat AS THESE BURN QUICKLY! Work fast. Dump them into paper towel lined plate.
Spread out to cool while you prepare the rest.
Plumped Raisins: In small saucepan combine 1/3 cup raisins and 1 cup boiling water. Cover pan with lid 20 minutes. Drain and discard water. Add 1/2 cup packaged shredded coconut to raisins. Set aside.
Dumplings: In dutch oven combine 6 cups water and 1/2 cup sugar. Bring to boil. While you wait for that to boil, combine in medium bowl, 3 cups Bisquick, 1 cup milk, 1 tablespoon sugar, stirring with fork to moisten
thick dough. When water come to boil, drop dough by rounded tablespoonful into boiling water, making about 14 dumplings. Cover pan with lid. Simmer dumplings very gently 20 minutes. Uncover and let cook another 10 minutes gently. Baste often in the liquid, which is now becoming thickened and creamy looking. Remove pan from heat. With slotted spoon remove HALF of dumplings to greased 8" square baking dish. Sprinkle with pecans and raisins/coconut. Arrange rest of dumplings over that. Set aside.
Make sauce next.
Caramel Sauce: Strain remaining liquid into heavy 2 1/2−quart saucepan. Bring to boil. Stir constantly. Add 1 cup packed light brown sugar,
stirring vigorously, med−heat till it boils briskly 2 or 3 minutes or
till sugar is completely dissolved and sauce drops from spoon in large drops rather than like water. It should be the consistancy of smooth gravy. Spoon sauce over dumplings filling dish right to the rim. Cool 15 minutes. Cover; refrigerate to serve within few days. Micro warm servings or
use cold with a scoop of ice cream on top of each. Serves 6 to 8.
Sugared Pecans: In small skillet combine 2 tablespoons butter and 1 tablespoon oil, med−low heat, with 2−oz pecan pieces. Stir only till heated and barely bubbly. Sprinkle with 4 tablespoons sugar.
Stir briskly only till sugar dissolves, on low heat AS THESE BURN QUICKLY! Work fast. Dump them into paper towel lined plate.
Spread out to cool while you prepare the rest.
Plumped Raisins: In small saucepan combine 1/3 cup raisins and 1 cup boiling water. Cover pan with lid 20 minutes. Drain and discard water. Add 1/2 cup packaged shredded coconut to raisins. Set aside.
Dumplings: In dutch oven combine 6 cups water and 1/2 cup sugar. Bring to boil. While you wait for that to boil, combine in medium bowl, 3 cups Bisquick, 1 cup milk, 1 tablespoon sugar, stirring with fork to moisten
thick dough. When water come to boil, drop dough by rounded tablespoonful into boiling water, making about 14 dumplings. Cover pan with lid. Simmer dumplings very gently 20 minutes. Uncover and let cook another 10 minutes gently. Baste often in the liquid, which is now becoming thickened and creamy looking. Remove pan from heat. With slotted spoon remove HALF of dumplings to greased 8" square baking dish. Sprinkle with pecans and raisins/coconut. Arrange rest of dumplings over that. Set aside.
Make sauce next.
Caramel Sauce: Strain remaining liquid into heavy 2 1/2−quart saucepan. Bring to boil. Stir constantly. Add 1 cup packed light brown sugar,
stirring vigorously, med−heat till it boils briskly 2 or 3 minutes or
till sugar is completely dissolved and sauce drops from spoon in large drops rather than like water. It should be the consistancy of smooth gravy. Spoon sauce over dumplings filling dish right to the rim. Cool 15 minutes. Cover; refrigerate to serve within few days. Micro warm servings or
use cold with a scoop of ice cream on top of each. Serves 6 to 8.
Cracker Barrel Cherry Chocolate Cobbler
Cracker Barrel Cherry Chocolate Cobbler
1−1/2 cups flour 1/2 cups sugar
2 teaspoons baking powder 1/2 teaspoon salt
1/4 cups butter
1 (6 oz.) pkg. Nestle's semi−sweet chocolate morsels 1/4 cups milk
1 egg
1 (21 oz.) can cherry pie filling 1/2 cups nuts, finely chopped
Preheat oven to 350F. In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are size of large peas. Melt over hot (not boiling) water, Nestle's semi−sweet chocolate morsels. Remove from heat and cool slightly at room temperature (about 5 minutes). Add milk and egg to melted chocolate and mix well. Blend chocolate into flour mixture. Spread cherry pie filling in bottom of 2 quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts.
Bake at 350 F for 40 − 45 minutes. Serve warm with heavy cream.
1−1/2 cups flour 1/2 cups sugar
2 teaspoons baking powder 1/2 teaspoon salt
1/4 cups butter
1 (6 oz.) pkg. Nestle's semi−sweet chocolate morsels 1/4 cups milk
1 egg
1 (21 oz.) can cherry pie filling 1/2 cups nuts, finely chopped
Preheat oven to 350F. In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are size of large peas. Melt over hot (not boiling) water, Nestle's semi−sweet chocolate morsels. Remove from heat and cool slightly at room temperature (about 5 minutes). Add milk and egg to melted chocolate and mix well. Blend chocolate into flour mixture. Spread cherry pie filling in bottom of 2 quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts.
Bake at 350 F for 40 − 45 minutes. Serve warm with heavy cream.
Crab Ragoon
Crab Ragoon
1/2 Pound fresh crabmeat, drained and chopped, or canned crab meat.1/2 tsp. A−1 Steak Sauce
1 egg yolk, beaten1/4 tsp. garlic powder
1 − 8 oz. pkg. cream cheese at room temperature3 dozen won−ton wrappers
Combine crabmeat, steak sauce, egg yolk, and garlic powder, untilit forms a paste−like consistency.
Place rounded spoonful of mixture in center of each wrapper. Bring4 corners of wrapper together, pinch to seal , brush with egg yolkDeep fry at 375 degrees till golden brown. Serve with sweet andsour sauce or Chinese mustard. Leftovers will only keep for a dayor two. Do not freeze.
1/2 Pound fresh crabmeat, drained and chopped, or canned crab meat.1/2 tsp. A−1 Steak Sauce
1 egg yolk, beaten1/4 tsp. garlic powder
1 − 8 oz. pkg. cream cheese at room temperature3 dozen won−ton wrappers
Combine crabmeat, steak sauce, egg yolk, and garlic powder, untilit forms a paste−like consistency.
Place rounded spoonful of mixture in center of each wrapper. Bring4 corners of wrapper together, pinch to seal , brush with egg yolkDeep fry at 375 degrees till golden brown. Serve with sweet andsour sauce or Chinese mustard. Leftovers will only keep for a dayor two. Do not freeze.
County Line BBQ's Chuck Wagon Beans
County Line BBQ's Chuck Wagon Beans
1 lb. dry Pinto Beans
1/2 cup finely Diced Onions 1 Tbls. of Salt
1 tsp. of Pepper
1 Tbls. of Brown Sugar 2 tsp. of Chili Powder 1/2 tsp. of Garlic Powder 1/4 tsp. of Celery Salt
1/2 cup of Chopped Bacon
Cover beans with water. Bring to a boil and then turn off heat. Soak for onehour aand then drain. Add more water to cover beans and add all remainingingredients. Cook on low to medium heat (you'll want a low boil) for 2 to 3hours or until beans are done to desired tenderness.
1 lb. dry Pinto Beans
1/2 cup finely Diced Onions 1 Tbls. of Salt
1 tsp. of Pepper
1 Tbls. of Brown Sugar 2 tsp. of Chili Powder 1/2 tsp. of Garlic Powder 1/4 tsp. of Celery Salt
1/2 cup of Chopped Bacon
Cover beans with water. Bring to a boil and then turn off heat. Soak for onehour aand then drain. Add more water to cover beans and add all remainingingredients. Cook on low to medium heat (you'll want a low boil) for 2 to 3hours or until beans are done to desired tenderness.
Corn Syrup
Corn Syrup
2 cups granulated sugar3/4 cup water
1/4 teaspoon cream of tarterDash of salt
In a heavy 2 1/2 quart saucepan, combine all ingredients over medium heat.Stir till mixture comes to a boil. Reduce heat to simmer. Cover pan and cook3 minutes, just to reduce crystal build−up on sides of pan. Uncover and
cook, stirring often to "soft ball stage"−−or when you drop a little from aspoon into a glass of cold water and it drops to bottom of water in a softball. Cool the syrup completely and store in covered container at roomtemperature to be used within 2 months. Makes about 2 cups.
2 cups granulated sugar3/4 cup water
1/4 teaspoon cream of tarterDash of salt
In a heavy 2 1/2 quart saucepan, combine all ingredients over medium heat.Stir till mixture comes to a boil. Reduce heat to simmer. Cover pan and cook3 minutes, just to reduce crystal build−up on sides of pan. Uncover and
cook, stirring often to "soft ball stage"−−or when you drop a little from aspoon into a glass of cold water and it drops to bottom of water in a softball. Cool the syrup completely and store in covered container at roomtemperature to be used within 2 months. Makes about 2 cups.
Corn Dogs
Corn Dogs
1 lb. hot dogs
4 cups vegetable oil1/2 cup flour
1/2 cup cornmeal
1 tsp. baking powder1/2 tsp. salt
1/2 tsp. sugar
1 Tbsp. vegetable shortening1/3 cup milk
1 egg
8−10 wooden skewers
Bring 3 cups of water to boiling in a large saucepan. Add hot dogs and bringback to boiling. Remove from heat; cover 20 minutes. Pour enough oil to a2−inch depth in a skillet and heat to 350 degrees. Combine flour, cornmeal,baking powder, salt, and sugar in a medium−size bowl and blend with fork.Add shortening and cut in with fork until the size of small peas. Combinemilk and egg in a 1 cup measure. Stir into flour− cornmeal mixture. Pourmixture into a tall glass. Remove hot dogs from water and dry with papertowels. Insert skewer into the hot dog, and be sure to leave about 1 inch
for handle. Dip hot dog into batter; let excess batter drip into glass. Dropinto hot fat fry 2 minutes, or until golden brown.
1 lb. hot dogs
4 cups vegetable oil1/2 cup flour
1/2 cup cornmeal
1 tsp. baking powder1/2 tsp. salt
1/2 tsp. sugar
1 Tbsp. vegetable shortening1/3 cup milk
1 egg
8−10 wooden skewers
Bring 3 cups of water to boiling in a large saucepan. Add hot dogs and bringback to boiling. Remove from heat; cover 20 minutes. Pour enough oil to a2−inch depth in a skillet and heat to 350 degrees. Combine flour, cornmeal,baking powder, salt, and sugar in a medium−size bowl and blend with fork.Add shortening and cut in with fork until the size of small peas. Combinemilk and egg in a 1 cup measure. Stir into flour− cornmeal mixture. Pourmixture into a tall glass. Remove hot dogs from water and dry with papertowels. Insert skewer into the hot dog, and be sure to leave about 1 inch
for handle. Dip hot dog into batter; let excess batter drip into glass. Dropinto hot fat fry 2 minutes, or until golden brown.
Clausen Kosher Dill Pickles
Clausen Kosher Dill Pickles
2 dill flowers
2 garlic cloves, peeled & halved 1 1/4 lbs. (8−10) pickling cucumbers
6 long sprigs fresh dill
1 tbsp coarse kosher salt
Put dill flower and garlic in bottom of mason jar; add the cukes, put sprigs of dill in center of cukes, add salt, fill jar with half boiled water
that is now cool, and half vinegar to within 1/8th of top. Put on seal and ring, shake to dissolve salt,
set upside down on counter away from sunlight and heat. Let sit 4−5 days flipping the jar
either upright or upside down each day. Let sit upright 2 more days then refrigerate. Lasts about 6 months.
2 dill flowers
2 garlic cloves, peeled & halved 1 1/4 lbs. (8−10) pickling cucumbers
6 long sprigs fresh dill
1 tbsp coarse kosher salt
Put dill flower and garlic in bottom of mason jar; add the cukes, put sprigs of dill in center of cukes, add salt, fill jar with half boiled water
that is now cool, and half vinegar to within 1/8th of top. Put on seal and ring, shake to dissolve salt,
set upside down on counter away from sunlight and heat. Let sit 4−5 days flipping the jar
either upright or upside down each day. Let sit upright 2 more days then refrigerate. Lasts about 6 months.
Coney Island Dogs
Coney Island Dogs
1 pound Ground Beef, Lean 1 Small Onion, Chopped
2 Tbls. Prepared Yellow Mustard 2 Tbls. Vinegar
2 Tbls. Sugar 1 Tbls. Water
1 tsp. Worcestershire Sauce 1/4 tsp. Celery Seed
1/4 tsp. Tabasco Sauce
1/4 cup Catsup, Approximate (Use enough to keep mixture loose)
In salted skillet, over medium heat, brown ground beef with onion, breaking up meat with fork to crumble fine. Drain off fat.
Add mustard, vinegar, sugar, water, Worcestershire sauce, celery seed, and Tabasco sauce. Mix well. Add enough catsup to keep mixture loose. Reduce heat to low, and simmer (uncovered), for 35 to 40 minutes. Makes enough sauce for six to eight medium weiners.
1 pound Ground Beef, Lean 1 Small Onion, Chopped
2 Tbls. Prepared Yellow Mustard 2 Tbls. Vinegar
2 Tbls. Sugar 1 Tbls. Water
1 tsp. Worcestershire Sauce 1/4 tsp. Celery Seed
1/4 tsp. Tabasco Sauce
1/4 cup Catsup, Approximate (Use enough to keep mixture loose)
In salted skillet, over medium heat, brown ground beef with onion, breaking up meat with fork to crumble fine. Drain off fat.
Add mustard, vinegar, sugar, water, Worcestershire sauce, celery seed, and Tabasco sauce. Mix well. Add enough catsup to keep mixture loose. Reduce heat to low, and simmer (uncovered), for 35 to 40 minutes. Makes enough sauce for six to eight medium weiners.
Cinnamon Glazed Almonds
Cinnamon Glazed Almonds
1/3 cup butter
2 egg whites, at room temperature Pinch of salt
1 cup sugar
3 cups whole natural almonds 4 teaspoons cinnamon
Preheat oven to 325 degrees. Place butter in a 13" X 9" pan; place in oven to melt butter, about 7 minutes. Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon. Pour almond mixture onto pan; toss with butter. Bake about 40 minutes,
tossing every 10 minutes, until almonds are crisp. Serve warm or at room temperature. Store cooled almonds in airtight container up to 2 weeks.
1/3 cup butter
2 egg whites, at room temperature Pinch of salt
1 cup sugar
3 cups whole natural almonds 4 teaspoons cinnamon
Preheat oven to 325 degrees. Place butter in a 13" X 9" pan; place in oven to melt butter, about 7 minutes. Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon. Pour almond mixture onto pan; toss with butter. Bake about 40 minutes,
tossing every 10 minutes, until almonds are crisp. Serve warm or at room temperature. Store cooled almonds in airtight container up to 2 weeks.
Cinnabon Rolls
Cinnabon Rolls
ROLLS:
1/2 cup warm water
2 packages dry yeast 2 Tbl. sugar
3 1/2 oz. pkg. vanilla pudding mix 1/2 cup margarine −− melted
2 eggs
1 teas. salt 6 cups flour
CREAM CHEESE FROSTING: 8 oz cream cheese
1/2 cup margarine 1 teas. vanilla
3 cups confectioner's sugar 1 Tbl. milk
To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt. Mix well. Then add yeast mixture. Blend.
Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled.
Punch down dough and let rise again.
Then roll out on floured board to 34 x 21" size. Take 1
cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every 2". Cut with thread or knife.
Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down on each roll. Cover and let rise until double
again. Bake at 350 15−20 minutes. Remove when they start to turn golden. DON'T OVER BAKE.
Frost warm rolls with Cream Cheese Frosting
Makes about 20 very large rolls.
ROLLS:
1/2 cup warm water
2 packages dry yeast 2 Tbl. sugar
3 1/2 oz. pkg. vanilla pudding mix 1/2 cup margarine −− melted
2 eggs
1 teas. salt 6 cups flour
CREAM CHEESE FROSTING: 8 oz cream cheese
1/2 cup margarine 1 teas. vanilla
3 cups confectioner's sugar 1 Tbl. milk
To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt. Mix well. Then add yeast mixture. Blend.
Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled.
Punch down dough and let rise again.
Then roll out on floured board to 34 x 21" size. Take 1
cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every 2". Cut with thread or knife.
Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down on each roll. Cover and let rise until double
again. Bake at 350 15−20 minutes. Remove when they start to turn golden. DON'T OVER BAKE.
Frost warm rolls with Cream Cheese Frosting
Makes about 20 very large rolls.
Cinnabon French Toast
Cinnabon French Toast
2 Cinnabon Cinnamon Rolls2 eggs
2/3 cup half−and−half3/4 tsp. vanilla
1 T. sugar
1/8 tsp. cinnamon
1−2 T. butter or margarine
Slice Cinnabon rolls in half horizontally. Place them, cut side up, on aplate and allow to dry for 20−30 minutes. Combine eggs, half−and−half,vanilla, sugar, and cinnamon. Whisk together until all ingredients are wellblended. Refrigerate until ready to use. At serving time, preheat oven to400 , and place Cinnabon halves in a shallow baking dish. Pour french toastbatter over halves and allow to soak for 5−10 minutes until moist. You mayweigh the rolls down (cover them with waxed paper and place a heavy skilleton the paper) during this time to make sure batter is absorbed into thedough layers. Heat a heavy skillet and melt butter or margarine in it. Whenbutter is hot, place the Cinnabon halves into the pan, gooey side down. Searuntil golden brown. Turn the halves over, and place the skillet in the oven.Bake 8−10 minutes or until rolls are puffed up and golden. Serve with maplesyrup.
2/3 cup half−and−half3/4 tsp. vanilla
1 T. sugar
1/8 tsp. cinnamon
1−2 T. butter or margarine
Slice Cinnabon rolls in half horizontally. Place them, cut side up, on aplate and allow to dry for 20−30 minutes. Combine eggs, half−and−half,vanilla, sugar, and cinnamon. Whisk together until all ingredients are wellblended. Refrigerate until ready to use. At serving time, preheat oven to400 , and place Cinnabon halves in a shallow baking dish. Pour french toastbatter over halves and allow to soak for 5−10 minutes until moist. You mayweigh the rolls down (cover them with waxed paper and place a heavy skilleton the paper) during this time to make sure batter is absorbed into thedough layers. Heat a heavy skillet and melt butter or margarine in it. Whenbutter is hot, place the Cinnabon halves into the pan, gooey side down. Searuntil golden brown. Turn the halves over, and place the skillet in the oven.Bake 8−10 minutes or until rolls are puffed up and golden. Serve with maplesyrup.
Wednesday, March 26, 2008
Church's Fried Chicken
Church's Fried Chicken
1 tablespoon sugar
1 1/2 cups self−rising flour 1/2 cup cornstarch
3 teaspoons seasoned salt 2 teaspoons paprika
1/2 teaspoon baking soda 1/2 cup biscuit mix
1 envelope Italian dressing mix 1 envelope onion soup mix
2 eggs mixed with 1/4 cup cold water 1 cup oil
Combine dry ingredients in a 4−cup container. Mix to blend the ingredients thoroughly. Store tightly covered at room temperature up to 3 months. To use, dip the chicken pieces in egg mixture and then into dry coating mix and back into egg to coat the pieces evenly but lightly and finally back into dry mix. Have oil piping hot in heavy skillet.
Brown pieces skin−side down for 4 to 6 minutes. Use medium high heat. Turn and brown underside of pieces a few minutes. Transfer to an oiled or Pam−sprayed 9x12x2 pan. Cover pan in foil, sealing it on only 3 sides of pan. Bake at 350F for about 45 to 50 minutes. Remove foil. Bake another 5 minutes just to crisp the coating.
1 tablespoon sugar
1 1/2 cups self−rising flour 1/2 cup cornstarch
3 teaspoons seasoned salt 2 teaspoons paprika
1/2 teaspoon baking soda 1/2 cup biscuit mix
1 envelope Italian dressing mix 1 envelope onion soup mix
2 eggs mixed with 1/4 cup cold water 1 cup oil
Combine dry ingredients in a 4−cup container. Mix to blend the ingredients thoroughly. Store tightly covered at room temperature up to 3 months. To use, dip the chicken pieces in egg mixture and then into dry coating mix and back into egg to coat the pieces evenly but lightly and finally back into dry mix. Have oil piping hot in heavy skillet.
Brown pieces skin−side down for 4 to 6 minutes. Use medium high heat. Turn and brown underside of pieces a few minutes. Transfer to an oiled or Pam−sprayed 9x12x2 pan. Cover pan in foil, sealing it on only 3 sides of pan. Bake at 350F for about 45 to 50 minutes. Remove foil. Bake another 5 minutes just to crisp the coating.
Chorizo
Chorizo
1 lb. ground lean pork 1 teaspoon salt
2 Tablespoons chili powder 1/4 teaspoon cumin
1/2 teaspoon oregano 2 cloves garlic, pressed 2 Tablespoons vinegar
Mix all ingredients. Allow to sit overnight in the refrigerator. Form into patties as with other sausage, or crumble and fry.
1 lb. ground lean pork 1 teaspoon salt
2 Tablespoons chili powder 1/4 teaspoon cumin
1/2 teaspoon oregano 2 cloves garlic, pressed 2 Tablespoons vinegar
Mix all ingredients. Allow to sit overnight in the refrigerator. Form into patties as with other sausage, or crumble and fry.
Chili's Steak Fajitas
Chili's Steak Fajitas
Mix together in a bowl: 1 cup soy sauce
1/4 cup honey
1 tablespoon Worcestershire sauce 1 teaspoons minced garlic
1 teaspoon ground ginger 1 cup water
In an appropriate size dish, place a:
2 lb. sirloin or flank steak
Pour sauce (reserve 1/4 cup) over steak. Cover, and allow to marinate overnight.
Drain meat and slice into thin strips. Heat skillet over medium high. Add drained meat and:
1 red bell pepper, cut in thin strips
1 green bell pepper, cut in thin strips 1 onion, thinly sliced
Stir−fry just until meat is done, adding reserved marinade as needed to prevent sticking.
Serve with warmed flour tortillas.
Mix together in a bowl: 1 cup soy sauce
1/4 cup honey
1 tablespoon Worcestershire sauce 1 teaspoons minced garlic
1 teaspoon ground ginger 1 cup water
In an appropriate size dish, place a:
2 lb. sirloin or flank steak
Pour sauce (reserve 1/4 cup) over steak. Cover, and allow to marinate overnight.
Drain meat and slice into thin strips. Heat skillet over medium high. Add drained meat and:
1 red bell pepper, cut in thin strips
1 green bell pepper, cut in thin strips 1 onion, thinly sliced
Stir−fry just until meat is done, adding reserved marinade as needed to prevent sticking.
Serve with warmed flour tortillas.
Chinese Sesame Chicken
Chinese Sesame Chicken
2 Chicken Breast, skinless & boned pieces about 6−8 oz.5 tablespoons corn starch
Pinch of salt
6 tablespoons water
1/2 teaspoon minced ginger
1/2 teaspoon chopped fresh garlic
1 teaspoon chili oil depending on degree of spicy of your taste1/2 teaspoon roasted sesame seeds
Salad oil for deep fryIceberg lettuce
Sauce:
8 tablespoons Chicken broth1 tablespoon Dark soy sauce2 tablespoons Soy sauce
4 tablespoons Sugar
4 tablespoons White vinegar1 teaspoon Corn starch
1 teaspoon Sake
1/2 teaspoon Oyster sauce
In a small bowl, mix all sauce ingredients until well blended.
Cut chicken breast into ½ inch strips. Place in a bowl with water and saltand let soak for about 15 minutes. Do not drain. Add cornstarch and mixwell, coating chicken. Add 1 tablespoon salad oil to chicken and mix tosmooth and separate chicken strips.
Heat wok with medium flame, pour in oil for deep frying. Heat oil up toabout 325 degrees. Place coated chicken strips in piece by piece and fryuntil it is crispy and cooked through. Remove chicken and pour off oil.
Heat up wok again with an additional 1−teaspoon salad oil. Add ginger,garlic and chili oil stir frying until fragrant. Add sauce mix, stir untilthickens. Add fried chicken strips and mix well to coat all chicken strips
with sauce. Sprinkle on the sesame seeds before serving on a bed of lettuce.
2 Chicken Breast, skinless & boned pieces about 6−8 oz.5 tablespoons corn starch
Pinch of salt
6 tablespoons water
1/2 teaspoon minced ginger
1/2 teaspoon chopped fresh garlic
1 teaspoon chili oil depending on degree of spicy of your taste1/2 teaspoon roasted sesame seeds
Salad oil for deep fryIceberg lettuce
Sauce:
8 tablespoons Chicken broth1 tablespoon Dark soy sauce2 tablespoons Soy sauce
4 tablespoons Sugar
4 tablespoons White vinegar1 teaspoon Corn starch
1 teaspoon Sake
1/2 teaspoon Oyster sauce
In a small bowl, mix all sauce ingredients until well blended.
Cut chicken breast into ½ inch strips. Place in a bowl with water and saltand let soak for about 15 minutes. Do not drain. Add cornstarch and mixwell, coating chicken. Add 1 tablespoon salad oil to chicken and mix tosmooth and separate chicken strips.
Heat wok with medium flame, pour in oil for deep frying. Heat oil up toabout 325 degrees. Place coated chicken strips in piece by piece and fryuntil it is crispy and cooked through. Remove chicken and pour off oil.
Heat up wok again with an additional 1−teaspoon salad oil. Add ginger,garlic and chili oil stir frying until fragrant. Add sauce mix, stir untilthickens. Add fried chicken strips and mix well to coat all chicken strips
with sauce. Sprinkle on the sesame seeds before serving on a bed of lettuce.
Chili's Monterey Chicken
Chili's Monterey Chicken
1 boneless skinless Chicken Breast2 tsp. Barbeque sauce
2 slices of well crisped Bacon
1/4 cup mixture of Monterey Jack and Sharp Cheddar Cheese
Pound chicken breast until it is somewhat flattened, and season with saltand pepper. Spray Pam in a nonstick skillet, and cook chicken breast untilit is done. Transfer to a serving plate. Top chicken breast with Barbequesauce, bacon, and cheese. Broil chicken breast in the oven, or melt the
cheese in a microwave. Sprinkle with a small amount of cold chopped tomatoesand chives.
1 boneless skinless Chicken Breast2 tsp. Barbeque sauce
2 slices of well crisped Bacon
1/4 cup mixture of Monterey Jack and Sharp Cheddar Cheese
Pound chicken breast until it is somewhat flattened, and season with saltand pepper. Spray Pam in a nonstick skillet, and cook chicken breast untilit is done. Transfer to a serving plate. Top chicken breast with Barbequesauce, bacon, and cheese. Broil chicken breast in the oven, or melt the
cheese in a microwave. Sprinkle with a small amount of cold chopped tomatoesand chives.
Chili's Chicken Enchilada Soup
Chili's Chicken Enchilada Soup
1/2 cup Vegetable oil1/4 cup Chicken base
3 cups diced Yellow Onions2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic1/2 tsp. Cayenne pepper2 cups Masa Harina
4 quarts Water (divided)2 cups crushed Tomatoes
1/2 lb. processed American cheese, cut in small cube3 lb. cooked, cubed chicken
In large pot, place oil, chicken base, onion and spices. Saut until onionsare soft and clear, about 5 minutes In another container, combine MasaHarina with 1 quart water. Stir until all lumps dissolve. Add to sautedonions, bring to boil. Once mixture starts to bubble, continue cooking 2−3minutes, stirring constantly. This will eliminate any raw taste from Masaharina. Add remaining 3 quarts water to pot. Add tomatoes; let mixturereturn to boil stirring occasionally. Add cheese to soup. Cook stirringoccasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2gallons or 16−20 servings.
1/2 cup Vegetable oil1/4 cup Chicken base
3 cups diced Yellow Onions2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic1/2 tsp. Cayenne pepper2 cups Masa Harina
4 quarts Water (divided)2 cups crushed Tomatoes
1/2 lb. processed American cheese, cut in small cube3 lb. cooked, cubed chicken
In large pot, place oil, chicken base, onion and spices. Saut until onionsare soft and clear, about 5 minutes In another container, combine MasaHarina with 1 quart water. Stir until all lumps dissolve. Add to sautedonions, bring to boil. Once mixture starts to bubble, continue cooking 2−3minutes, stirring constantly. This will eliminate any raw taste from Masaharina. Add remaining 3 quarts water to pot. Add tomatoes; let mixturereturn to boil stirring occasionally. Add cheese to soup. Cook stirringoccasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2gallons or 16−20 servings.
Chili Powder
Chili Powder
3 Tbsp. paprika
1 Tbsp. ground cumin2 Tbsp. oregano
1 tsp. red or cayenne pepper1/2 tsp. garlic powder
Mix well. Place in an airtight container. Adjust red pepper to taste for ahot or mild blend. This makes 2/3 cup.
3 Tbsp. paprika
1 Tbsp. ground cumin2 Tbsp. oregano
1 tsp. red or cayenne pepper1/2 tsp. garlic powder
Mix well. Place in an airtight container. Adjust red pepper to taste for ahot or mild blend. This makes 2/3 cup.
Chi Chi's Seafood Enchiladas
Chi Chi's Seafood Enchiladas
10 oz. Cream of chicken soup 1/2 cup Onions; chopped
8 oz. Crab (real or imitation); chopped
1 3/4 cup Monterey Jack cheese; shredded 8 Flour tortillas; 5−6 inch
1 cup Milk dash Nutmeg dash Pepper
In a mixing bowl stir together soup, onion, nutmeg and black pepper. In another bowl, place half of the soup mixture,
crab, and 1 cup of the monterey jack cheese; set aside. Wrap the tortillas in paper towels; microwave on 100% power for 30−60 seconds. Place 1/3 cup mixture on each tortilla; roll up. Place seam side down
in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup
mixture, pour over enchiladas. Microwave, covered, on high for 12−14 minutes. Sprinkle with the remaining cheese. Let stand for 10 minutes. Add a dash of hot pepper sauce to soup mix if desired.
10 oz. Cream of chicken soup 1/2 cup Onions; chopped
8 oz. Crab (real or imitation); chopped
1 3/4 cup Monterey Jack cheese; shredded 8 Flour tortillas; 5−6 inch
1 cup Milk dash Nutmeg dash Pepper
In a mixing bowl stir together soup, onion, nutmeg and black pepper. In another bowl, place half of the soup mixture,
crab, and 1 cup of the monterey jack cheese; set aside. Wrap the tortillas in paper towels; microwave on 100% power for 30−60 seconds. Place 1/3 cup mixture on each tortilla; roll up. Place seam side down
in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup
mixture, pour over enchiladas. Microwave, covered, on high for 12−14 minutes. Sprinkle with the remaining cheese. Let stand for 10 minutes. Add a dash of hot pepper sauce to soup mix if desired.
Chi Chi's Salsa
Chi Chi's Salsa
2 green onions diced 2 ripe tomatoes diced
1/2 tsp. salt
1/2 tsp. black pepper dash of tabasco sauce
14 oz. can stewed tomatoes
Dice the stewed tomatoes and combine in sauce pan with onions, fresh tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute
and remove from heat. Put half of the mixture through a blender, just to mince fine but not puree. Return to remaining half of mixture. Add tabasco to taste.
Cool and refrigerate in tightly covered container.
Use within a few weeks and it freezes up to 6 months.
2 green onions diced 2 ripe tomatoes diced
1/2 tsp. salt
1/2 tsp. black pepper dash of tabasco sauce
14 oz. can stewed tomatoes
Dice the stewed tomatoes and combine in sauce pan with onions, fresh tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute
and remove from heat. Put half of the mixture through a blender, just to mince fine but not puree. Return to remaining half of mixture. Add tabasco to taste.
Cool and refrigerate in tightly covered container.
Use within a few weeks and it freezes up to 6 months.
Chi−Chi's Salsa Verde Chicken Kabobs
Chi−Chi's Salsa Verde Chicken Kabobs
16 Ounce Chi Chi Salsa Verde1/4 cup olive oil
2 tblsp lime juice3 cloves garlic
1 boneless skinless chicken breasts cut into 1 1/2 inch strips2 cup finely shredded cabbage
1−1/2 cup finely juilienned jicama1 cup shredded carrot
1/3 cup coarsely chopped fresh Cilantrodash of salt to taste
dash of pepper to taste2 large ripe bananas
In blender container or food processor combine salsa verde, oil, lime andgarlic. Process until smooth.Remove 2/3 cup of this mix and set aside.Refrigerate. Place chicken in recloseable plastic food storage bag; pour theremaining salsa mixture over the chicken. Seal bag and turn over severaltimes to coat pieces thoroughly. Refrigerate, turning bag occasionally forat least four hours or over night. In large bowl, combine vegetables andcilantro. Stir in the reserved 2/3 cup salsa verde mixture. Add salt andpepper to taste; set aside.
Thread chicken pieces onto 8 long bamboo skewers (be sure to presoak theskewers in water 30 mins. before using) Cook over medium hot coals, grillkabobs five minutes on each side or until no longer pink in the center.
Slice bananas lengthwise, grill two minutes on each side. Serve chicken andbananas on top of cabbage mixture.
16 Ounce Chi Chi Salsa Verde1/4 cup olive oil
2 tblsp lime juice3 cloves garlic
1 boneless skinless chicken breasts cut into 1 1/2 inch strips2 cup finely shredded cabbage
1−1/2 cup finely juilienned jicama1 cup shredded carrot
1/3 cup coarsely chopped fresh Cilantrodash of salt to taste
dash of pepper to taste2 large ripe bananas
In blender container or food processor combine salsa verde, oil, lime andgarlic. Process until smooth.Remove 2/3 cup of this mix and set aside.Refrigerate. Place chicken in recloseable plastic food storage bag; pour theremaining salsa mixture over the chicken. Seal bag and turn over severaltimes to coat pieces thoroughly. Refrigerate, turning bag occasionally forat least four hours or over night. In large bowl, combine vegetables andcilantro. Stir in the reserved 2/3 cup salsa verde mixture. Add salt andpepper to taste; set aside.
Thread chicken pieces onto 8 long bamboo skewers (be sure to presoak theskewers in water 30 mins. before using) Cook over medium hot coals, grillkabobs five minutes on each side or until no longer pink in the center.
Slice bananas lengthwise, grill two minutes on each side. Serve chicken andbananas on top of cabbage mixture.
Chi Chi's Pork Tenderloin With Bourbon Sauce
Chi Chi's Pork Tenderloin With Bourbon Sauce
10 Ounce Can Chi Chi's diced tomatoes and green chilies, drained1/3 cup Bourbon
1/3 cup Soy sauce
1/3 cup Worcestershire sauce1/2 cup Chopped onion
2 Tblsp Honey
2 Tblsp Dijon mustard1/4 Teaspoon Pepper
2 Pound Pork tenderloin
Combine all marinade ingredients in recloseable plastic food bag. Mix well.Add the pork tenderloin. Seal bag and turn several times to coat the meat.Place in refrigerator for 8 hours or overnight, turning occasionally.
Preheat broiler. Remove meat from marinade; reserve marinade.
Place meat on broiler pan, broil 7 to 8 inches from heat source forapproximately 7 to 9 minutes on each side. In small saucepan, bringremainder of marinade to a boil; boil one minute. Serve with the meat.
Chi Chi's Pork Tenderloin With Bourbon Sauce 87
10 Ounce Can Chi Chi's diced tomatoes and green chilies, drained1/3 cup Bourbon
1/3 cup Soy sauce
1/3 cup Worcestershire sauce1/2 cup Chopped onion
2 Tblsp Honey
2 Tblsp Dijon mustard1/4 Teaspoon Pepper
2 Pound Pork tenderloin
Combine all marinade ingredients in recloseable plastic food bag. Mix well.Add the pork tenderloin. Seal bag and turn several times to coat the meat.Place in refrigerator for 8 hours or overnight, turning occasionally.
Preheat broiler. Remove meat from marinade; reserve marinade.
Place meat on broiler pan, broil 7 to 8 inches from heat source forapproximately 7 to 9 minutes on each side. In small saucepan, bringremainder of marinade to a boil; boil one minute. Serve with the meat.
Chi Chi's Pork Tenderloin With Bourbon Sauce 87
Chi Chi's Old West Oven−Fried Chicken
Chi Chi's Old West Oven−Fried Chicken
1 jar Taco Sauce (8−oz.)1 Egg
2 cloves Garlic, minced
2 cups Crushed Cornflakes2 teaspoons Chili Powder2 teaspoons Cumin
1 teaspoon OreganoDash ground Cloves
Crushed red pepper to taste (optional)2 1/2 pounds Chicken Thighs
6 tablespoons Butter, melted
Preheat oven to 375 degrees.
In a shallow dish, whisk together taco sauce, egg and garlic. In a plasticor paper bag, combine cornflakes, chili powder, cumin, oregano, groundcloves and crushed red pepper if using. Dip chicken pieces in sauce; toss incornflakes mixture; place on a greased shallow baking pan. Drizzle withbutter; bake 45 minutes or until golden and tender, and juices run clear.
1 jar Taco Sauce (8−oz.)1 Egg
2 cloves Garlic, minced
2 cups Crushed Cornflakes2 teaspoons Chili Powder2 teaspoons Cumin
1 teaspoon OreganoDash ground Cloves
Crushed red pepper to taste (optional)2 1/2 pounds Chicken Thighs
6 tablespoons Butter, melted
Preheat oven to 375 degrees.
In a shallow dish, whisk together taco sauce, egg and garlic. In a plasticor paper bag, combine cornflakes, chili powder, cumin, oregano, groundcloves and crushed red pepper if using. Dip chicken pieces in sauce; toss incornflakes mixture; place on a greased shallow baking pan. Drizzle withbutter; bake 45 minutes or until golden and tender, and juices run clear.
Chi Chi's Mexican Chicken Salad
Chi Chi's Mexican Chicken Salad
1 Pound boneless skinless chicken breasts, cooked and shredded1 cup chi chi's salsa, drained
2 hard cooked eggs, finely chopped1/2 cup sour cream
1/4 cup mayo
2 tbsp. finely chopped onion1 tsp. grated lime peel
1/2 tsp. chili powder1/4 tsp. ground cuminlettuce leaves
In a large bowl, combine all ingredients except lettuce leaves. Mix well.Serve over lettuce leaves.
1 Pound boneless skinless chicken breasts, cooked and shredded1 cup chi chi's salsa, drained
2 hard cooked eggs, finely chopped1/2 cup sour cream
1/4 cup mayo
2 tbsp. finely chopped onion1 tsp. grated lime peel
1/2 tsp. chili powder1/4 tsp. ground cuminlettuce leaves
In a large bowl, combine all ingredients except lettuce leaves. Mix well.Serve over lettuce leaves.
Chi Chi's Margarita Marinade
Chi Chi's Margarita Marinade
1 − 10 oz. can Chi Chi's diced tomatoes and green chilies, drained 1/4 cup orange juice
1/4 cup Tequila
1/4 cup vegetable oil
2 tablespoons fresh lime juice 1 tablespoon honey
1 teaspoon fresh garlic, minced 1 teaspoon grated lime peel
Use With Two Pounds: Pork tenderloin, or Chicken breasts, or Beef tenderloin, or Flank steak
In large recloseable plastic food bag, combine all ingredients except meat. Mix well. Add meat, seal the bag and turn over several times to coat meat thoroughly. Place bag in refrigerator, turning bag occasionally 8 hours or overnight.
Preheat broiler.
Remove meat from marinade; reserve marinade. Place meat on broiler pan. Broil 7 to 8 inches from heat source until desired doneness. In
a small saucepan, bring marinade to a boil, boil one minute. Serve marinade with the meat.
1 − 10 oz. can Chi Chi's diced tomatoes and green chilies, drained 1/4 cup orange juice
1/4 cup Tequila
1/4 cup vegetable oil
2 tablespoons fresh lime juice 1 tablespoon honey
1 teaspoon fresh garlic, minced 1 teaspoon grated lime peel
Use With Two Pounds: Pork tenderloin, or Chicken breasts, or Beef tenderloin, or Flank steak
In large recloseable plastic food bag, combine all ingredients except meat. Mix well. Add meat, seal the bag and turn over several times to coat meat thoroughly. Place bag in refrigerator, turning bag occasionally 8 hours or overnight.
Preheat broiler.
Remove meat from marinade; reserve marinade. Place meat on broiler pan. Broil 7 to 8 inches from heat source until desired doneness. In
a small saucepan, bring marinade to a boil, boil one minute. Serve marinade with the meat.
Chi−Chi's Baked Chicken Chimichangas
Chi−Chi's Baked Chicken Chimichangas
2 1/2 cup chicken, cooked, shredded2 Tblsp Olive oil
1/2 cup Onion,chopped2 garlic cloves, minced1/2 Tblsp chili powder
16 Ounce salsa (choice of hotness)1/2 Teaspoon cumin,ground
1/2 Teaspoon cinnamonpinch of salt(if necessary)
6 −10 inch flour tortillas, nice flexible ones; if stiff, warm before filling1 cup refried beans
Olive oil (for basting)Sour CreamGuacamole
In large saucepan, saute onion and garlic in oil until tender. Stir in chilipowder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool. Heatoven to 450. Grease rimmed 15 x 10 x 1 baking pan. Working with one tortillaat a time, spoon a heaping tablespoon of beans down center of each tortilla.Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top andsides of tortilla; secure with wooden toothpicks if necessary. Placechimichangas in greased baking pan, seam side down. Brush all sides with theoil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5minutes.
2 1/2 cup chicken, cooked, shredded2 Tblsp Olive oil
1/2 cup Onion,chopped2 garlic cloves, minced1/2 Tblsp chili powder
16 Ounce salsa (choice of hotness)1/2 Teaspoon cumin,ground
1/2 Teaspoon cinnamonpinch of salt(if necessary)
6 −10 inch flour tortillas, nice flexible ones; if stiff, warm before filling1 cup refried beans
Olive oil (for basting)Sour CreamGuacamole
In large saucepan, saute onion and garlic in oil until tender. Stir in chilipowder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool. Heatoven to 450. Grease rimmed 15 x 10 x 1 baking pan. Working with one tortillaat a time, spoon a heaping tablespoon of beans down center of each tortilla.Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top andsides of tortilla; secure with wooden toothpicks if necessary. Placechimichangas in greased baking pan, seam side down. Brush all sides with theoil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5minutes.
Cheez−Whiz
Cheez−Whiz
1 lb. cheddar cheese
2 cups evaporated milk1−1/2 Teaspoon salt1−1/2 tsp. dry mustard2 beaten eggs
Cut cheese into small pieces and melt in double boiler. When melted, addevaporated milk, salt and mustard. Remove from heat and stir in eggs. Returnto double boiler and stir and cook until eggs thicken sightly. Remove fromheat. Pour into a dish and cool slowly. Stir as it cools to prevent a crust
from forming. (Might just be able to cover with plastic wrap, too.) Put injars, cover and store in refrigerator. Keeps several weeks.
1 lb. cheddar cheese
2 cups evaporated milk1−1/2 Teaspoon salt1−1/2 tsp. dry mustard2 beaten eggs
Cut cheese into small pieces and melt in double boiler. When melted, addevaporated milk, salt and mustard. Remove from heat and stir in eggs. Returnto double boiler and stir and cook until eggs thicken sightly. Remove fromheat. Pour into a dish and cool slowly. Stir as it cools to prevent a crust
from forming. (Might just be able to cover with plastic wrap, too.) Put injars, cover and store in refrigerator. Keeps several weeks.
Cheese Danish
Cheese Danish
16 ozs. cream cheese, softened1−1/2 teaspoons vanilla
1 egg, beaten1/2 cup sugar
1/2 cup raspberry or apricot jam
2 packages of refrigerated crescent roll dough4 ozs. sliced almonds
Preheat oven to 350F. Mix cream cheese, vanilla, and sugar in a bowl. Unroll1 can crescent roll dough on a cookie sheet, sealing perforations. Spreadcream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unrollsecond can of dough and lay on top of first layer. Seal edges with edge offork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30minutes. Allow to cool slightly before cutting.
16 ozs. cream cheese, softened1−1/2 teaspoons vanilla
1 egg, beaten1/2 cup sugar
1/2 cup raspberry or apricot jam
2 packages of refrigerated crescent roll dough4 ozs. sliced almonds
Preheat oven to 350F. Mix cream cheese, vanilla, and sugar in a bowl. Unroll1 can crescent roll dough on a cookie sheet, sealing perforations. Spreadcream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unrollsecond can of dough and lay on top of first layer. Seal edges with edge offork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30minutes. Allow to cool slightly before cutting.
Cheese Crackers
Cheese Crackers
1 Cup Flour
2 Teaspoons Dry Mustard Powder 1/4 Teaspoon Cayenne
1/2 Teaspoon Paprika 1/2 Teaspoon Thyme
1/2 Teaspoon Chili Powder 1/2 Teaspoon Salt
1/4 Cup Unsalted Butter
2 Cups Aged Cheddar, grated 1/4 Cup Cold Water
Preheat oven to 350F. Combine mustard powder and seasonings with the flour and mix well. Cut butter into the flour mixture.
Add grated cheese to the flour and mix well. Add the water and knead for a short time until the dough forms a ball. Take one quarter of the dough at a time and roll out very thin
(about 1/8 inch). Cut into crackers, prick the tops with a fork,
and bake on a greased cookie sheet for about 10 minutes or until lightly browned.
Put into a container and allow to sit overnight uncove
1 Cup Flour
2 Teaspoons Dry Mustard Powder 1/4 Teaspoon Cayenne
1/2 Teaspoon Paprika 1/2 Teaspoon Thyme
1/2 Teaspoon Chili Powder 1/2 Teaspoon Salt
1/4 Cup Unsalted Butter
2 Cups Aged Cheddar, grated 1/4 Cup Cold Water
Preheat oven to 350F. Combine mustard powder and seasonings with the flour and mix well. Cut butter into the flour mixture.
Add grated cheese to the flour and mix well. Add the water and knead for a short time until the dough forms a ball. Take one quarter of the dough at a time and roll out very thin
(about 1/8 inch). Cut into crackers, prick the tops with a fork,
and bake on a greased cookie sheet for about 10 minutes or until lightly browned.
Put into a container and allow to sit overnight uncove
Cheesecake Factory Cajun Jambalaya Pasta
Cheesecake Factory Cajun Jambalaya Pasta
4 ounces butter
2 teaspoons Cajun spice mix
1 pound boneless, skinless chicken breasts, cut into small pieces 1 pound fresh linguini pasta
1/2 cup clam juice
2 ounces green bell peppers, cut into thin strips 2 ounces red bell peppers, cut into thin strips
2 ounces yellow bell peppers, cut into thin strips 4 ounces red onions, cut into thin strips
1/2 pound fresh medium shrimp, peeled, deveined, tails removed 1/2 cup diced tomatoes
Place the butter into a saute pan. Allow the butter to melt slightly. Add the seasoning into the pan and stir together with the melted butter. Add the chicken into the pan and continue to cook until the chicken is about half done.
While the chicken is cooking, carefully place the pasta into boiling water and cook until al dente.
Pour the clam juice into the pan. Add the peppers and onions. Cook for another minute, making sure the vegetables are heated through and the chicken is almost done. Add the shrimp into the pan. Toss the ingredients together and continue to cook until the shrimp are almost done. Add the tomatoes into then pan. Continue to cook mixture until both the shrimp and chicken are thoroughly cooked through.
Place some pasta into each bowl. Spoon equal portions of the jambalaya mixture into each bowl over the pasta.
4 ounces butter
2 teaspoons Cajun spice mix
1 pound boneless, skinless chicken breasts, cut into small pieces 1 pound fresh linguini pasta
1/2 cup clam juice
2 ounces green bell peppers, cut into thin strips 2 ounces red bell peppers, cut into thin strips
2 ounces yellow bell peppers, cut into thin strips 4 ounces red onions, cut into thin strips
1/2 pound fresh medium shrimp, peeled, deveined, tails removed 1/2 cup diced tomatoes
Place the butter into a saute pan. Allow the butter to melt slightly. Add the seasoning into the pan and stir together with the melted butter. Add the chicken into the pan and continue to cook until the chicken is about half done.
While the chicken is cooking, carefully place the pasta into boiling water and cook until al dente.
Pour the clam juice into the pan. Add the peppers and onions. Cook for another minute, making sure the vegetables are heated through and the chicken is almost done. Add the shrimp into the pan. Toss the ingredients together and continue to cook until the shrimp are almost done. Add the tomatoes into then pan. Continue to cook mixture until both the shrimp and chicken are thoroughly cooked through.
Place some pasta into each bowl. Spoon equal portions of the jambalaya mixture into each bowl over the pasta.
Casa Ole Green Sauce
Casa Ole Green Sauce
4 Avocados
1 (16 oz.) Container Sour Cream1 can Rotel tomatoes
1 Tbsp. Garlic Powder
1 (4 oz.) Can Green Chili Peppers2 tsp. Salt
1 tsp. Lemon juice
3 oz. Cream Cheese
Mix and blend all ingredients until smooth.
4 Avocados
1 (16 oz.) Container Sour Cream1 can Rotel tomatoes
1 Tbsp. Garlic Powder
1 (4 oz.) Can Green Chili Peppers2 tsp. Salt
1 tsp. Lemon juice
3 oz. Cream Cheese
Mix and blend all ingredients until smooth.
Carrabba's Mussels In White Wine Sauce
Carrabba's Mussels In White Wine Sauce
4 cups mussels
2 Tbsp. extra−virgin olive oil
2 Tbsp. chopped yellow onion2 Tbsp. chopped garlic
2 Tbsp. Annisette
1 to 2 Tbsp. chopped fresh basilJuice of 1/2 lemon
3/4 cup Lemon Butter Sauce (recipe follows)
Soak mussels in cold water for several minutes, then scrub with a stiffbrush and remove "beard" (the little tuft of fibers protruding from theshell), either with a sharp knife or by pulling on it with a damp cloth.Rinse mussels again in cold water.
Heat olive oil in a 10−inch skillet; add mussels. Cover with another 10−inchskillet or lid and cook until shells begin to open, about 2 minutes. Removetop and add onion and garlic and toss. Cover pan again and cook for 1minute. Remove top and add pernod, basil, lemon juice and lemon buttersauce. Return to flame for 30 to 45 seconds with top off skillet. Discardany mussels that did not open. Serve in a deep bowl.
Makes 2 servings.
LEMON BUTTER SAUCE: 2 Tbsp. clarified butter (you'll need about 1/2 stickbutter; directions follow) 2 Tbsp. finely chopped yellow onion 2 Tbsp.
finely chopped garlic 6 Tbsp. fresh lemon juice 2 Tbsp. dry white wineKosher salt White pepper 2 Tbsp. cold butter
To clarify butter: Melt 1/2 stick butter over low heat. When melted, removefrom heat and set aside for several minutes to allow the milk solids tosettle to the bottom. Skim the clear (clarified) butter from the top anddiscard sediment. (This can be done ahead.)
To make sauce: Heat clarified butter, add onion and garlic and saut untiltransparent. Add lemon juice and white wine and season to taste with saltand pepper. Simmer 2 to 3 minutes to reduce liquid. Remove from heat andswirl in cold butter until sauce is smooth and emulsified.
4 cups mussels
2 Tbsp. extra−virgin olive oil
2 Tbsp. chopped yellow onion2 Tbsp. chopped garlic
2 Tbsp. Annisette
1 to 2 Tbsp. chopped fresh basilJuice of 1/2 lemon
3/4 cup Lemon Butter Sauce (recipe follows)
Soak mussels in cold water for several minutes, then scrub with a stiffbrush and remove "beard" (the little tuft of fibers protruding from theshell), either with a sharp knife or by pulling on it with a damp cloth.Rinse mussels again in cold water.
Heat olive oil in a 10−inch skillet; add mussels. Cover with another 10−inchskillet or lid and cook until shells begin to open, about 2 minutes. Removetop and add onion and garlic and toss. Cover pan again and cook for 1minute. Remove top and add pernod, basil, lemon juice and lemon buttersauce. Return to flame for 30 to 45 seconds with top off skillet. Discardany mussels that did not open. Serve in a deep bowl.
Makes 2 servings.
LEMON BUTTER SAUCE: 2 Tbsp. clarified butter (you'll need about 1/2 stickbutter; directions follow) 2 Tbsp. finely chopped yellow onion 2 Tbsp.
finely chopped garlic 6 Tbsp. fresh lemon juice 2 Tbsp. dry white wineKosher salt White pepper 2 Tbsp. cold butter
To clarify butter: Melt 1/2 stick butter over low heat. When melted, removefrom heat and set aside for several minutes to allow the milk solids tosettle to the bottom. Skim the clear (clarified) butter from the top anddiscard sediment. (This can be done ahead.)
To make sauce: Heat clarified butter, add onion and garlic and saut untiltransparent. Add lemon juice and white wine and season to taste with saltand pepper. Simmer 2 to 3 minutes to reduce liquid. Remove from heat andswirl in cold butter until sauce is smooth and emulsified.
Carmel Apples
Carmel Apples
12 tart apples, washed and dried 3/4 cup chopped salted peanuts 1 cup light corn syrup
dash of salt 1/2 cup butter
2 cups firmly packed brown sugar
1−14 ounce can of sweetened condensed milk 1 teaspoon vanilla
In 2 quart saucepan melt butter and add salt, syrup and sugar. Cook over medium heat, stirring occasionally until mixture comes to a full boil, 10−12 minutes. Stir in milk and continue cooking, stirring occaisionally, until small amount of mixture dropped in
ice water forms a ball or candy thermometer reaches 245 F. Remove from heat, stir in vanilla. Dip apples in carmel mixture. Place coated apples on waxed paper. Put peanuts in a small bowl so you can dip the apples in. Allow to dry completely
and then place in air tight container.
12 tart apples, washed and dried 3/4 cup chopped salted peanuts 1 cup light corn syrup
dash of salt 1/2 cup butter
2 cups firmly packed brown sugar
1−14 ounce can of sweetened condensed milk 1 teaspoon vanilla
In 2 quart saucepan melt butter and add salt, syrup and sugar. Cook over medium heat, stirring occasionally until mixture comes to a full boil, 10−12 minutes. Stir in milk and continue cooking, stirring occaisionally, until small amount of mixture dropped in
ice water forms a ball or candy thermometer reaches 245 F. Remove from heat, stir in vanilla. Dip apples in carmel mixture. Place coated apples on waxed paper. Put peanuts in a small bowl so you can dip the apples in. Allow to dry completely
and then place in air tight container.
Candy Corn
Candy Corn
1 cup sugar
2/3 cup white corn syrup 1/3 cup butter
1 teaspoon vanilla
2 1/2 cups powdered sugar 1/4 teaspoon salt
1/3 cup powdered milk food coloring (optional)
Combine sugar, butter, and corn syrup in pan and bring to a boil stirring CONSTANTLY. Turn heat low and boil 5 minutes. Stir occasionally. Remove from heat and add vanilla. In a separate dish, combine powdered sugar, salt, and powdered milk. Add all at once to the mixture in the pan. Add food coloring if desired. Stir until cool enough to handle. Shape into creative pieces.
1 cup sugar
2/3 cup white corn syrup 1/3 cup butter
1 teaspoon vanilla
2 1/2 cups powdered sugar 1/4 teaspoon salt
1/3 cup powdered milk food coloring (optional)
Combine sugar, butter, and corn syrup in pan and bring to a boil stirring CONSTANTLY. Turn heat low and boil 5 minutes. Stir occasionally. Remove from heat and add vanilla. In a separate dish, combine powdered sugar, salt, and powdered milk. Add all at once to the mixture in the pan. Add food coloring if desired. Stir until cool enough to handle. Shape into creative pieces.
California Pizza Kitchen BBQ Chicken Salad
California Pizza Kitchen BBQ Chicken Salad
Fried Tortilla Strips:Vegetable oil for deep−frying
12 corn tortillas, cut into 1/4−inch−wide strips (about 6 cups)
Garden Herb Ranch Dressing:1/2 teaspoon dry mustard
1/4 teaspoon cold water2 3/4 cups mayonnaise1 cup buttermilk
7 tablespoons sour cream
2 1/2 tablespoons apple cider vinegar
1−1/2 tablespoons thinly sliced scallions (greens and whites)2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley1−1/2 teaspoons Worcestershire sauce1 teaspoons minced fresh dill
1/2 teaspoon minced fresh oregano (or 1/4 teaspoon dried)1/2 teaspoon freshly ground black pepper
1/4 teaspoon minced fresh basil
Grilled Garlic BBQ Chicken:1 1/3 tablespoons olive oil
1 1/3 tablespoons minced garlic2 teaspoons soy sauce
2 teaspoons salt
Four 5−ounce boneless, skinless chicken breasts
1/4 cup good quality bottled sweet−and−spicy barbecue sauce
For the Salad:
1/2 head iceberg lettuce, cored, rinsed, dried, and cut into 1/8−inch−widestrips
1/2 head romaine lettuce leaves, separated and trimmed, rinsed, dried, and cutinto 1/8−inch−wide strips
12 large fresh basil leaves cut into 1/8−inch−wide strips1 pound jicama, cut into 1/4 x 1/4 x 3/4−inch strips
2 cups shredded Monterey Jack cheese
1 cup canned black beans, rinsed and drained
1 cup canned sweet white corn kernels, drained3 tablespoons chopped fresh cilantro
2 pounds ripe fresh tomatoes, cut into 1/2−inch dice
1/2 cup good quality bottled sweet−and−spicy barbecue sauce1/4 cup thinly sliced scallion greens
To Make the Fried Tortilla Strips:
1. In a deep, heavy frying pan, heat several inches of vegetable oil to atemperature of 375 degrees F. Working in batches if necessary to preventovercrowding, carefully add the tortilla strips to the hot oil, submergingthem with a metal skimmer or slotted spoon. Fry the tortilla strips untilevenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer orslotted spoon and transfer them to paper towels to drain and cool. Setaside, uncovered.
To Make the Garden Herb Ranch Dressing:
2. In a mixing bowl, use a fork to stir together the mustard and cold water,forming a paste. Set aside for 10 minutes. Add the remaining dressingingredients to the bowl and, using a handheld electric mixer at low speed ora whisk, blend together just until smooth, taking care not to incorporate
too much air into the dressing. Cover with plastic wrap and refrigerate.
To Make the Grilled Garlic and BBQ Chicken:
3. Preheat a stovetop grill or the broiler. In a mixing bowl, stir togetherthe olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in thismarinade and leave to marinate at room temperature for about 15 minutes.Grill or broil the chicken breasts until cooked through, 5 to 6 minutes perside. Chill thoroughly in the refrigerator. Cut the chicken breasts into3/4−inch cubes and, in a bowl, toss with the barbecue sauce to coat well.Cover with plastic wrap and refrigerate.
To Make the Salad:
4. In a large mixing bowl, toss together the lettuces, basil, jicama,
Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the FriedTortilla Strips. Transfer the salads to chilled serving plates. Surround
each salad with diced tomatoes and the remaining Fried Tortilla Strips. Topeach salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chickenwith the barbecue sauce. Garnish with the scallion.
Fried Tortilla Strips:Vegetable oil for deep−frying
12 corn tortillas, cut into 1/4−inch−wide strips (about 6 cups)
Garden Herb Ranch Dressing:1/2 teaspoon dry mustard
1/4 teaspoon cold water2 3/4 cups mayonnaise1 cup buttermilk
7 tablespoons sour cream
2 1/2 tablespoons apple cider vinegar
1−1/2 tablespoons thinly sliced scallions (greens and whites)2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley1−1/2 teaspoons Worcestershire sauce1 teaspoons minced fresh dill
1/2 teaspoon minced fresh oregano (or 1/4 teaspoon dried)1/2 teaspoon freshly ground black pepper
1/4 teaspoon minced fresh basil
Grilled Garlic BBQ Chicken:1 1/3 tablespoons olive oil
1 1/3 tablespoons minced garlic2 teaspoons soy sauce
2 teaspoons salt
Four 5−ounce boneless, skinless chicken breasts
1/4 cup good quality bottled sweet−and−spicy barbecue sauce
For the Salad:
1/2 head iceberg lettuce, cored, rinsed, dried, and cut into 1/8−inch−widestrips
1/2 head romaine lettuce leaves, separated and trimmed, rinsed, dried, and cutinto 1/8−inch−wide strips
12 large fresh basil leaves cut into 1/8−inch−wide strips1 pound jicama, cut into 1/4 x 1/4 x 3/4−inch strips
2 cups shredded Monterey Jack cheese
1 cup canned black beans, rinsed and drained
1 cup canned sweet white corn kernels, drained3 tablespoons chopped fresh cilantro
2 pounds ripe fresh tomatoes, cut into 1/2−inch dice
1/2 cup good quality bottled sweet−and−spicy barbecue sauce1/4 cup thinly sliced scallion greens
To Make the Fried Tortilla Strips:
1. In a deep, heavy frying pan, heat several inches of vegetable oil to atemperature of 375 degrees F. Working in batches if necessary to preventovercrowding, carefully add the tortilla strips to the hot oil, submergingthem with a metal skimmer or slotted spoon. Fry the tortilla strips untilevenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer orslotted spoon and transfer them to paper towels to drain and cool. Setaside, uncovered.
To Make the Garden Herb Ranch Dressing:
2. In a mixing bowl, use a fork to stir together the mustard and cold water,forming a paste. Set aside for 10 minutes. Add the remaining dressingingredients to the bowl and, using a handheld electric mixer at low speed ora whisk, blend together just until smooth, taking care not to incorporate
too much air into the dressing. Cover with plastic wrap and refrigerate.
To Make the Grilled Garlic and BBQ Chicken:
3. Preheat a stovetop grill or the broiler. In a mixing bowl, stir togetherthe olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in thismarinade and leave to marinate at room temperature for about 15 minutes.Grill or broil the chicken breasts until cooked through, 5 to 6 minutes perside. Chill thoroughly in the refrigerator. Cut the chicken breasts into3/4−inch cubes and, in a bowl, toss with the barbecue sauce to coat well.Cover with plastic wrap and refrigerate.
To Make the Salad:
4. In a large mixing bowl, toss together the lettuces, basil, jicama,
Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the FriedTortilla Strips. Transfer the salads to chilled serving plates. Surround
each salad with diced tomatoes and the remaining Fried Tortilla Strips. Topeach salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chickenwith the barbecue sauce. Garnish with the scallion.
CPK Brocolli and Sun−Dried Tomato Fusilli
CPK Brocolli and Sun−Dried Tomato Fusilli
1 pound dry fusilli pasta 1/2 cup extra virgin olive oil 1 teaspoon salt
1/4 cup chopped fresh garlic
2 tablespoons chopped fresh thyme leaves
About 12 oil−packed sun−dried tomatoes, drained and thinly sliced 1 quart blanched broccoli florets, drained (bite−size pieces)
1 1/4 cups grated parmesan cheese (reserve 1/4 cup for garnish)
Bring a large pot of salted water to boil. Cook pasta until al dente, 8 to 10 minutes.
Heat olive oil in a large non−stick frying pan over high heat. Add salt and garlic; when the garlic just begins to brown, add
thyme and sun−dried tomatoes. Toss and add broccoli. When broccoli is heated through, add drained pasta (if pan is not large enough, combine in a large mixing bowl while ingredients are hot). Add
1 cup parmesan cheese to all, sprinkling and stirring to mix. Serve in warm bowls with a fresh dusting of parmesan cheese.
1 pound dry fusilli pasta 1/2 cup extra virgin olive oil 1 teaspoon salt
1/4 cup chopped fresh garlic
2 tablespoons chopped fresh thyme leaves
About 12 oil−packed sun−dried tomatoes, drained and thinly sliced 1 quart blanched broccoli florets, drained (bite−size pieces)
1 1/4 cups grated parmesan cheese (reserve 1/4 cup for garnish)
Bring a large pot of salted water to boil. Cook pasta until al dente, 8 to 10 minutes.
Heat olive oil in a large non−stick frying pan over high heat. Add salt and garlic; when the garlic just begins to brown, add
thyme and sun−dried tomatoes. Toss and add broccoli. When broccoli is heated through, add drained pasta (if pan is not large enough, combine in a large mixing bowl while ingredients are hot). Add
1 cup parmesan cheese to all, sprinkling and stirring to mix. Serve in warm bowls with a fresh dusting of parmesan cheese.
California Pizza Kitchen Thai Chicken Pizza
California Pizza Kitchen Thai Chicken Pizza
Makes 2 9−inch pizzas
Spicy peanut sauce:
1/2 Cup peanut butter 1/2 Cup hoisin sauce 1 Tbsp. honey
2 tsp. red wine vinegar 2 tsp. minced ginger 2 Tbsp. sesame oil
2 tsp. soy sauce
1 tsp. Vietnamese chili sauce (or dried chili flakes) 1 Tbsp. oyster sauce
2 Tbsp. water
Thai chicken pieces: 1 Tbsp. olive oil
10 oz. boneless/skinless chicken beast, cut into 3/4−inch cubes
For the pizza:
Make pizza dough using your own recipe.
2 Cups shredded mozzarella cheese 4 scallions, slivered diagonally
1/2 Cup white bean sprouts 1/4 Cup shredded carrots
1/4 Cup chopped, roasted peanuts 2 Tbsp. chopped fresh cilantro
To make spicy sauce:
Combine sauce ingredients in a small pan over med. heat. Bring the sauce to a boil; boil gently for one minute. Divide into 2 portions for use on chicken and pizza; Set aside.
To make Thai chicken:
Cook the chicken in olive oil over med−high heat, stirring, until just cooked, 5 to 6 min..do not overcook. Set aside in refrigerator until chilled through. Once chilled, coat the chicken with 1/4c sauce. Set aside in refrigerator.
To make the pizza:
Use a large spoon to spread 1/4c sauce evenly over pizza dough within the rim. Cover sauce with 3/4c cheese.
Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively. Sprinkle an additional 1/4c cheese over the toppings and top the pizza with 2Tbl chopped peanuts.
Transfer the pizza to oven: bake until crisp and golden and the cheese is bubbly, 9 to 10 min. When cooked through, remove pizza from oven. Sprinkle 1T chopped cilantro over the hot cheesy surface.
Repeat with remaining ingredients for a second pizza.
Makes 2 9−inch pizzas
Spicy peanut sauce:
1/2 Cup peanut butter 1/2 Cup hoisin sauce 1 Tbsp. honey
2 tsp. red wine vinegar 2 tsp. minced ginger 2 Tbsp. sesame oil
2 tsp. soy sauce
1 tsp. Vietnamese chili sauce (or dried chili flakes) 1 Tbsp. oyster sauce
2 Tbsp. water
Thai chicken pieces: 1 Tbsp. olive oil
10 oz. boneless/skinless chicken beast, cut into 3/4−inch cubes
For the pizza:
Make pizza dough using your own recipe.
2 Cups shredded mozzarella cheese 4 scallions, slivered diagonally
1/2 Cup white bean sprouts 1/4 Cup shredded carrots
1/4 Cup chopped, roasted peanuts 2 Tbsp. chopped fresh cilantro
To make spicy sauce:
Combine sauce ingredients in a small pan over med. heat. Bring the sauce to a boil; boil gently for one minute. Divide into 2 portions for use on chicken and pizza; Set aside.
To make Thai chicken:
Cook the chicken in olive oil over med−high heat, stirring, until just cooked, 5 to 6 min..do not overcook. Set aside in refrigerator until chilled through. Once chilled, coat the chicken with 1/4c sauce. Set aside in refrigerator.
To make the pizza:
Use a large spoon to spread 1/4c sauce evenly over pizza dough within the rim. Cover sauce with 3/4c cheese.
Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively. Sprinkle an additional 1/4c cheese over the toppings and top the pizza with 2Tbl chopped peanuts.
Transfer the pizza to oven: bake until crisp and golden and the cheese is bubbly, 9 to 10 min. When cooked through, remove pizza from oven. Sprinkle 1T chopped cilantro over the hot cheesy surface.
Repeat with remaining ingredients for a second pizza.
California Pizza Kitchen Chicken Tequila Fettucine
California Pizza Kitchen Chicken Tequila Fettucine
1 pound dry spinach fettucine 1/2 cup chopped fresh cilantro
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper 3 tablespoons unsalted butter
1/2 cup chicken stock
2 tablespoons gold tequila
2 tablespoons freshly squeezed lime juice 3 tablespoons soy sauce
1 1/4 pounds chicken breast, diced 3/4 inch 1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced 1/2 medium yellow bell pepper, thinly sliced 1/2 medium green bell pepper, thinly sliced 1 1/2 cups heavy cream
Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes. Toss with a little oil and set aside. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila, and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.
Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers,stirring occasionally, with remaining butter over medium heat for 3−4 minutes. Add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes). When sauce is done,
toss with well−drained spinach fettucine and remaining cilantro.
1 pound dry spinach fettucine 1/2 cup chopped fresh cilantro
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper 3 tablespoons unsalted butter
1/2 cup chicken stock
2 tablespoons gold tequila
2 tablespoons freshly squeezed lime juice 3 tablespoons soy sauce
1 1/4 pounds chicken breast, diced 3/4 inch 1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced 1/2 medium yellow bell pepper, thinly sliced 1/2 medium green bell pepper, thinly sliced 1 1/2 cups heavy cream
Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes. Toss with a little oil and set aside. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila, and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.
Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers,stirring occasionally, with remaining butter over medium heat for 3−4 minutes. Add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes). When sauce is done,
toss with well−drained spinach fettucine and remaining cilantro.
Cake Donuts
Cake Donuts
1−1/2 cups sugar
3 Tblsp. melted shortening3 large eggs
1 cup milk
1 tsp. vanilla extract5 tsp. baking powder1 tsp. salt
2 tsp. nutmeg
2 cups mashed potatoes, cooled3 to 3−1/2 cups flour
Beat eggs; add sugar, shortening and vanilla. Add mashed potatoes and milkand beat with electric mixer until smooth. Add flour, baking powder, salt
and nutmeg. Stir in additional flour to reach batter consistency (this is"by look and feel"−− It should still be somewhat sticky...it will pick upmore flour when you roll out the dough on a floured surface). Chill thedough for several hours or overnight. Take a portion of the dough and roughout to about 3/8 to 1/2 inch thickness, using flour as needed to prevent
your rolling pin picking up dough. Use a donut cutter and cut out yourdonuts. Preheat oil in deep fryer to 375F (use a thermometer if you're usinga fry daddy!). Fry 3−4 donuts at a time −− turning when they are a nicegolden brown. Drain on brown paper bags to remove excess grease.
1−1/2 cups sugar
3 Tblsp. melted shortening3 large eggs
1 cup milk
1 tsp. vanilla extract5 tsp. baking powder1 tsp. salt
2 tsp. nutmeg
2 cups mashed potatoes, cooled3 to 3−1/2 cups flour
Beat eggs; add sugar, shortening and vanilla. Add mashed potatoes and milkand beat with electric mixer until smooth. Add flour, baking powder, salt
and nutmeg. Stir in additional flour to reach batter consistency (this is"by look and feel"−− It should still be somewhat sticky...it will pick upmore flour when you roll out the dough on a floured surface). Chill thedough for several hours or overnight. Take a portion of the dough and roughout to about 3/8 to 1/2 inch thickness, using flour as needed to prevent
your rolling pin picking up dough. Use a donut cutter and cut out yourdonuts. Preheat oil in deep fryer to 375F (use a thermometer if you're usinga fry daddy!). Fry 3−4 donuts at a time −− turning when they are a nicegolden brown. Drain on brown paper bags to remove excess grease.
Cajun Cafe's Bourbon Chicken
Cajun Cafe's Bourbon Chicken
1 Pound Chicken leg or thigh meat Cut in bite size chunks
4 oz Soy sauce
1/2 cup Brown sugar 1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey 2 tbs. White wine
Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350 for one hour in a single layer, basting every
10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan.
Heat, and add 2 Tbs. white wine. Stir and add chicken. Cook for 1 minute and serve.
1 Pound Chicken leg or thigh meat Cut in bite size chunks
4 oz Soy sauce
1/2 cup Brown sugar 1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey 2 tbs. White wine
Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350 for one hour in a single layer, basting every
10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan.
Heat, and add 2 Tbs. white wine. Stir and add chicken. Cook for 1 minute and serve.
Butterfingers
Butterfingers
1 Cup Peanut Butter 1/3 cup light corn syrup 1 cup sugar
1/3 cup water
Melted Milk Chocolate
Cook syrup, sugar, and water to 310 F. Remove from heat. Stir in warmed peanut butter (warm slightly in microwave) until well blended. Pour into a greased (buttered) 8" X 8" pan. Score mixture into desired size bars.
When COMPLETELY cool, dip in melted milk chocolate (use a double boiler to SLOWLY melt) and set on wax paper until chocolate has hardened.
1 Cup Peanut Butter 1/3 cup light corn syrup 1 cup sugar
1/3 cup water
Melted Milk Chocolate
Cook syrup, sugar, and water to 310 F. Remove from heat. Stir in warmed peanut butter (warm slightly in microwave) until well blended. Pour into a greased (buttered) 8" X 8" pan. Score mixture into desired size bars.
When COMPLETELY cool, dip in melted milk chocolate (use a double boiler to SLOWLY melt) and set on wax paper until chocolate has hardened.
Burger King's Hershey Sundae Pie
Burger King's Hershey Sundae Pie
Chocolate crust (store bought or hershey crumb recipe)
layer 1:
8 Ounce cream cheese3/4 c. powder suger
8 Ounces cool−whip1 Teaspoon vanilla
Whip cheese till softened, add powdered sugar blend well, add remainingingredients, blending well, place in crust
layer 2:
1 lg. box chocolate pudding milk Milk
cool−whip chocolate curls
Make pudding as directed minus 1/2 c. milk.
Add to pie. Top with more coolwhip and chocolate curls.
Chocolate crust (store bought or hershey crumb recipe)
layer 1:
8 Ounce cream cheese3/4 c. powder suger
8 Ounces cool−whip1 Teaspoon vanilla
Whip cheese till softened, add powdered sugar blend well, add remainingingredients, blending well, place in crust
layer 2:
1 lg. box chocolate pudding milk Milk
cool−whip chocolate curls
Make pudding as directed minus 1/2 c. milk.
Add to pie. Top with more coolwhip and chocolate curls.
Bullseye BBQ Sauce
Bullseye BBQ Sauce
1/2 Cup chopped onions
1 can tomatoe sauce − 8 oz.1 Cup water
1 1/4 Cup ketchup
2 Teaspoon brown sugar
2 Teaspoon prepared yellow mustard1 Teaspoon olive oil
1 Teaspoon worcestershire sauce1 dash tobasco sauce
Combine ingredients, cover and simmer for 30 mins.
1/2 Cup chopped onions
1 can tomatoe sauce − 8 oz.1 Cup water
1 1/4 Cup ketchup
2 Teaspoon brown sugar
2 Teaspoon prepared yellow mustard1 Teaspoon olive oil
1 Teaspoon worcestershire sauce1 dash tobasco sauce
Combine ingredients, cover and simmer for 30 mins.
Buffalo Chicken Wings
Buffalo Chicken Wings
2 lbs. chicken wings (disjointed − discard the tips) 1/4 Lb. Margarine (do not use butter!)
8 Oz. "Frank's" Hot Sauce (also labeled as Durkee Hot Sauce. NO SUBSTITUTIONS!!!)
Oil for frying
1. Melt margarine in sauce pan until barely liquid. Add hot sauce, mix, and put aside.
2. Deep fry wings until brown and crispy. Remove and drain on paper towels.
3. Put wings in a large bowl that has a cover. Pour sauce over all, cover, and shake to coat the wings.
Serve with celery sticks and Kraft Roka Blue Cheese Dressing.
Adjust the amount of hot sauce to your desire.
2 lbs. chicken wings (disjointed − discard the tips) 1/4 Lb. Margarine (do not use butter!)
8 Oz. "Frank's" Hot Sauce (also labeled as Durkee Hot Sauce. NO SUBSTITUTIONS!!!)
Oil for frying
1. Melt margarine in sauce pan until barely liquid. Add hot sauce, mix, and put aside.
2. Deep fry wings until brown and crispy. Remove and drain on paper towels.
3. Put wings in a large bowl that has a cover. Pour sauce over all, cover, and shake to coat the wings.
Serve with celery sticks and Kraft Roka Blue Cheese Dressing.
Adjust the amount of hot sauce to your desire.
Brown Derby's Original Cobb Salad
Brown Derby's Original Cobb Salad
1/2 head of lettuce 1/2 bunch watercress
1 small bunch chicory 1/2 head romaine
2 medium tomatoes, peeled
2 breasts of boiled roasting chicken 6 strips crisp bacon
1 avocado
3 hard−cooked eggs
2 tablespoons chopped chives
1/2 cup crumbled imported Roquefort cheese
1 cup Brown Derby Old−Fashioned French Dressing (See recipe, below)
Cut finely lettuce, watercress, chicory and romaine and arrange in salad bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over top of chopped greens. Dice breasts of chicken and arrange over top of chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado in small pieces and arrange around the edge of the salad. Decorate the salad by sprinkling over the top the chopped eggs, chopped chives, and grated cheese. Just before serving mix the salad thoroughly
with French Dressing.
Yield: Serves 4 to 6
Brown Derby Old−Fashioned French Dressing
1 cup water
1 cup red wine vinegar 1 teaspoon sugar Juice of 1/2 lemon
2 1/2 teaspoons salt
1 teaspoon ground black pepper 1 teaspoon Worcestershire sauce 1 teaspoon English mustard
1 clove garlic, chopped 1 cup olive oil
3 cups salad (vegetable) oil
Blend together all ingredients except oils. Then add olive and salad oils and mix well again. Chill. Shake before serving. Makes about 1 1/2 quarts. This dressing keeps well in the refrigerator. Can be made and stored in a 2−quart Mason jar.
1/2 head of lettuce 1/2 bunch watercress
1 small bunch chicory 1/2 head romaine
2 medium tomatoes, peeled
2 breasts of boiled roasting chicken 6 strips crisp bacon
1 avocado
3 hard−cooked eggs
2 tablespoons chopped chives
1/2 cup crumbled imported Roquefort cheese
1 cup Brown Derby Old−Fashioned French Dressing (See recipe, below)
Cut finely lettuce, watercress, chicory and romaine and arrange in salad bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over top of chopped greens. Dice breasts of chicken and arrange over top of chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado in small pieces and arrange around the edge of the salad. Decorate the salad by sprinkling over the top the chopped eggs, chopped chives, and grated cheese. Just before serving mix the salad thoroughly
with French Dressing.
Yield: Serves 4 to 6
Brown Derby Old−Fashioned French Dressing
1 cup water
1 cup red wine vinegar 1 teaspoon sugar Juice of 1/2 lemon
2 1/2 teaspoons salt
1 teaspoon ground black pepper 1 teaspoon Worcestershire sauce 1 teaspoon English mustard
1 clove garlic, chopped 1 cup olive oil
3 cups salad (vegetable) oil
Blend together all ingredients except oils. Then add olive and salad oils and mix well again. Chill. Shake before serving. Makes about 1 1/2 quarts. This dressing keeps well in the refrigerator. Can be made and stored in a 2−quart Mason jar.
Bread Bowls
Bread Bowls
2 1/2 cups warm water (105−115 degrees Fahrenheit)2 packages active dry yeast
1 Tbsp. salt
1 Tbsp. sugar2 Tbsp. oil
6 1/2 − 7 1/2 cups bread flour1 egg, beaten
1 Tbsp. milk
Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved.Add salt, sugar, oil and 3 cups flour; beat until smooth. Add enoughadditional flour to make a stiff dough. Turn out onto lightly floured board;knead until smooth and elastic, about 10 to 12 minutes. Place dough in bowlthat has been lightly coated with nonstick spray, turning to grease top.Cover; let rise in warm place until doubled, about 1 hour.
Grease outside of 12, 10−ounce custard cups or oven−proof bowls of similarsize.
Punch dough down; divide into 12 pieces. Cover and let rest 10 minutes.Spread each piece into a circle about 6 inches in diameter. Place overoutside of bowl, working dough with hands until it fits. Set bowls, doughside up, on baking sheet that has been coated with nonstick spray. Coverwith plastic wrap; let rise in warm place until doubled, about 30 minutes.
Combine egg and milk; gently brush mixture on dough. Bake at 400 degreesFahrenheit for 15 minutes until golden brown. Using potholders, carefullyremove the bowls. Set bread bowls open side up on baking pan; bake 5minutes. Makes 12 servings.
For larger bowls, use oven−proof bowls that are approximately 6 inches indiameter. Divide dough into 6 portions. Frozen bread dough also can be used.A 1−pound loaf will make 2 large or 4 small bowls.
2 1/2 cups warm water (105−115 degrees Fahrenheit)2 packages active dry yeast
1 Tbsp. salt
1 Tbsp. sugar2 Tbsp. oil
6 1/2 − 7 1/2 cups bread flour1 egg, beaten
1 Tbsp. milk
Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved.Add salt, sugar, oil and 3 cups flour; beat until smooth. Add enoughadditional flour to make a stiff dough. Turn out onto lightly floured board;knead until smooth and elastic, about 10 to 12 minutes. Place dough in bowlthat has been lightly coated with nonstick spray, turning to grease top.Cover; let rise in warm place until doubled, about 1 hour.
Grease outside of 12, 10−ounce custard cups or oven−proof bowls of similarsize.
Punch dough down; divide into 12 pieces. Cover and let rest 10 minutes.Spread each piece into a circle about 6 inches in diameter. Place overoutside of bowl, working dough with hands until it fits. Set bowls, doughside up, on baking sheet that has been coated with nonstick spray. Coverwith plastic wrap; let rise in warm place until doubled, about 30 minutes.
Combine egg and milk; gently brush mixture on dough. Bake at 400 degreesFahrenheit for 15 minutes until golden brown. Using potholders, carefullyremove the bowls. Set bread bowls open side up on baking pan; bake 5minutes. Makes 12 servings.
For larger bowls, use oven−proof bowls that are approximately 6 inches indiameter. Divide dough into 6 portions. Frozen bread dough also can be used.A 1−pound loaf will make 2 large or 4 small bowls.
Bread and Butter Pickles
Bread and Butter Pickles
4 quarts pickling cucumbers 1 1/2 cups onions, sliced
2 large garlic cloves 1/3 cup pickling salt 2 quarts chopped ice 4 1/2 cups sugar
1 1/2 teasp. turmeric
1 1/2 teasp. celery seed 2 tabls. mustard seed
3 cups white vinegar
In large bowl, add sliced cucumbers and onions, garlic cloves and pickling salt; mix well. Cover with chopped ice, place towel over, and let stand 3 hours. Prepare brine by combining sugar, turmeric, celery seed, mustard seed and vinegar in large pot; bring to a boil. Drain water and ice from cucumber slices and remove garlic cloves. Add cucumbers to brine; simmer 5 minutes. Pack in sterile jars, leaving 1/2 inch headspace. Seal. Process in boiling water bath for 10 minutes. Allow to stand two weeks before opening.
4 quarts pickling cucumbers 1 1/2 cups onions, sliced
2 large garlic cloves 1/3 cup pickling salt 2 quarts chopped ice 4 1/2 cups sugar
1 1/2 teasp. turmeric
1 1/2 teasp. celery seed 2 tabls. mustard seed
3 cups white vinegar
In large bowl, add sliced cucumbers and onions, garlic cloves and pickling salt; mix well. Cover with chopped ice, place towel over, and let stand 3 hours. Prepare brine by combining sugar, turmeric, celery seed, mustard seed and vinegar in large pot; bring to a boil. Drain water and ice from cucumber slices and remove garlic cloves. Add cucumbers to brine; simmer 5 minutes. Pack in sterile jars, leaving 1/2 inch headspace. Seal. Process in boiling water bath for 10 minutes. Allow to stand two weeks before opening.
Bran Flakes
Bran Flakes
2 Cup Bran
2 Cup Whole wheat flour
1/2 Cup Nonfat dry milk powder
3 Tablespoon Brewer's yeast (optional)1 Teaspoon Salt
1/4 Cup Oil
1 Tablespoon Molasses1 Cup Water
Combine dry ingredients. Make a well in the center and add oil,molasses andwater. Mix well. Divide into three parts and roll out as thin as possible ongreased cookie sheets. bake in 350 F oven 15−20 minutes, or until lightlybrowned and crisp. If dough is not completely dry, turn oven off and let itremain longer. Break into small pieces. Store in airtight container. Makes 1
lb of cereal.
2 Cup Bran
2 Cup Whole wheat flour
1/2 Cup Nonfat dry milk powder
3 Tablespoon Brewer's yeast (optional)1 Teaspoon Salt
1/4 Cup Oil
1 Tablespoon Molasses1 Cup Water
Combine dry ingredients. Make a well in the center and add oil,molasses andwater. Mix well. Divide into three parts and roll out as thin as possible ongreased cookie sheets. bake in 350 F oven 15−20 minutes, or until lightlybrowned and crisp. If dough is not completely dry, turn oven off and let itremain longer. Break into small pieces. Store in airtight container. Makes 1
lb of cereal.
Boston Market's Sweet Potato Casserole
Boston Market's Sweet Potato Casserole
3 large sweet potatoes 1 cup sugar
2 eggs
1 stick butter, softened 1 tsp. vanilla extract
Crunch Topping:
1/3 cup melted butter 1/3 cup flour
1 cup brown sugar
1 cup chopped pecans 1 tblsp. cinnamon
Boil potatoes until tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them until fluffy. Add all other ingredients. Pour into a greased casserole and top with the crunch topping. Bake at 350 for 45 minutes.
3 large sweet potatoes 1 cup sugar
2 eggs
1 stick butter, softened 1 tsp. vanilla extract
Crunch Topping:
1/3 cup melted butter 1/3 cup flour
1 cup brown sugar
1 cup chopped pecans 1 tblsp. cinnamon
Boil potatoes until tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them until fluffy. Add all other ingredients. Pour into a greased casserole and top with the crunch topping. Bake at 350 for 45 minutes.
Boston Market Dill Potato Wedges
Boston Market Dill Potato Wedges
7 or 8 new red potatoes
2 cloves garlic, minced fine 1/4 pound butter
1/2 tsp. salt
1/2 tsp. black pepper 1/2 tsp. celery salt
2 tsp. dried dill weed
Wash potatoes well and boil until barely soft. Drain, and cut potatoes in wedges. Melt 1 stick of butter, in large frying
pan (use only real butter) and saute garlic for about one minute. Add potatoes and the rest of the seasonings. Pan−fry the potatoes until they are lightly brown.
7 or 8 new red potatoes
2 cloves garlic, minced fine 1/4 pound butter
1/2 tsp. salt
1/2 tsp. black pepper 1/2 tsp. celery salt
2 tsp. dried dill weed
Wash potatoes well and boil until barely soft. Drain, and cut potatoes in wedges. Melt 1 stick of butter, in large frying
pan (use only real butter) and saute garlic for about one minute. Add potatoes and the rest of the seasonings. Pan−fry the potatoes until they are lightly brown.
Boston Market Chicken
Boston Market Chicken
1/4 cup canola oil 1 Tbl. honey
1 Tbl. lime juice
1/4 tsp. paprika
4 chicken breast halves, washed and patted dry
Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking dish. Apply mixture to chicken pieces in a single layer. Bake in oven for 35−40 minutes, basting every 8−10 minutes, until well browned and juices run clear when you cut into the thickest part of the chicken. Remove from oven. Cover with foil for 15 minutes.
This softens the chicken and keeps it hot until served. Serves four.
1/4 cup canola oil 1 Tbl. honey
1 Tbl. lime juice
1/4 tsp. paprika
4 chicken breast halves, washed and patted dry
Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking dish. Apply mixture to chicken pieces in a single layer. Bake in oven for 35−40 minutes, basting every 8−10 minutes, until well browned and juices run clear when you cut into the thickest part of the chicken. Remove from oven. Cover with foil for 15 minutes.
This softens the chicken and keeps it hot until served. Serves four.
Boston Market Stuffing
Boston Market Stuffing
10 Ounce Can sliced carrots; undrained
4 Ounce Can sliced mushrooms; undrained14 Ounce Can chicken broth
2 ribs celery; cut 4−5 pieces1 Tbl. Rubbed sage
12 Tbl. Poultry seasoning
1 Tbl. Chicken bouillon powder
3 Tbl. Bottled liquid margarine or melted butter or margarine3 English muffins; cut into 1/2" cubes with crumbs
8 Ounce Bag unseasoned croutons1 Tablespoon Dry parsley; minced2 Tablespoon Dry minced onion
When you open the can of carrots, run the blade of a paring knife throughthem right in the can so that you've reduced them to tiny bits without
mashing them. Empty it then into a Dutch oven. Add the mushrooms; set aside.Empty the cam of broth into the blender and add the celery along with thesage, poultry seasoning, bouillon powder and margarine. Blend a few secondson high speed, only until celery is finely minced.
Meanwhile, add the English muffin cubes, (crumbs too), croutons, parsley andonion to the Dutch oven. Pour blender mixture over and stir to combine withrubber bowl scraper until completely moist.
Cover with a lid and bake at 350* about 45 minutes to an hour or untilpiping hot.
Refrigerate leftovers to use within a week. Freeze to use within 4 months.
10 Ounce Can sliced carrots; undrained
4 Ounce Can sliced mushrooms; undrained14 Ounce Can chicken broth
2 ribs celery; cut 4−5 pieces1 Tbl. Rubbed sage
12 Tbl. Poultry seasoning
1 Tbl. Chicken bouillon powder
3 Tbl. Bottled liquid margarine or melted butter or margarine3 English muffins; cut into 1/2" cubes with crumbs
8 Ounce Bag unseasoned croutons1 Tablespoon Dry parsley; minced2 Tablespoon Dry minced onion
When you open the can of carrots, run the blade of a paring knife throughthem right in the can so that you've reduced them to tiny bits without
mashing them. Empty it then into a Dutch oven. Add the mushrooms; set aside.Empty the cam of broth into the blender and add the celery along with thesage, poultry seasoning, bouillon powder and margarine. Blend a few secondson high speed, only until celery is finely minced.
Meanwhile, add the English muffin cubes, (crumbs too), croutons, parsley andonion to the Dutch oven. Pour blender mixture over and stir to combine withrubber bowl scraper until completely moist.
Cover with a lid and bake at 350* about 45 minutes to an hour or untilpiping hot.
Refrigerate leftovers to use within a week. Freeze to use within 4 months.
Boston Chicken Macaroni & Cheese
Boston Chicken Macaroni & Cheese
3 Cups Dry spiral−shaped pasta, Cook al dente, drain2/3 Cup Milk (2% or regular)
1 Pound Velveeta cheese, light orCubed small
1/4 Teaspoon Dry mustard powder1/2 Teaspoon Ground turmericSalt and pepper to taste
Place into top of double boiler over gently simmering water milk, cheese,mustard powder, turmeric, salt and pepper in that order. Stir with whiskoccasionally until melted and smooth. Stir pasta into hot cheese mixture andkeep hot until serving time over hot water, up to an hour. (If it begins tothicken up too much, dilute with a little milk). Never put into oven or overdirect heat as it will scorch and change the texture to a sticky mess.
3 Cups Dry spiral−shaped pasta, Cook al dente, drain2/3 Cup Milk (2% or regular)
1 Pound Velveeta cheese, light orCubed small
1/4 Teaspoon Dry mustard powder1/2 Teaspoon Ground turmericSalt and pepper to taste
Place into top of double boiler over gently simmering water milk, cheese,mustard powder, turmeric, salt and pepper in that order. Stir with whiskoccasionally until melted and smooth. Stir pasta into hot cheese mixture andkeep hot until serving time over hot water, up to an hour. (If it begins tothicken up too much, dilute with a little milk). Never put into oven or overdirect heat as it will scorch and change the texture to a sticky mess.
Boston Market Creamed Spinach
Boston Market Creamed Spinach
10 3/4 can cream of celery soup1 tbs. flour
1/4 cup butter or margarine or canola oil1/2 tsp. garlic salt or to taste
Salt to tastePepper to taste
20 oz. frozen chopped spinach, cooked according to package directions, well drained OR
2 pounds fresh spinach, cleaned, stems removed,chopped, cooked and drained
1 tblsp dry onion, chopped, OR
1 small onion, peeled, ends removed, diced
In a large saucepan over medium heat, whisk together celery soup, flour,butter or margarine or canola oil, garlic salt, salt and pepper until smooth
and piping hot. Add cooked and drained spinach, dry chopped onion or dicedonion. Serve.
10 3/4 can cream of celery soup1 tbs. flour
1/4 cup butter or margarine or canola oil1/2 tsp. garlic salt or to taste
Salt to tastePepper to taste
20 oz. frozen chopped spinach, cooked according to package directions, well drained OR
2 pounds fresh spinach, cleaned, stems removed,chopped, cooked and drained
1 tblsp dry onion, chopped, OR
1 small onion, peeled, ends removed, diced
In a large saucepan over medium heat, whisk together celery soup, flour,butter or margarine or canola oil, garlic salt, salt and pepper until smooth
and piping hot. Add cooked and drained spinach, dry chopped onion or dicedonion. Serve.
Boston Market Cranberry Sauce
Boston Market Cranberry Sauce
1 Pound Can jellied cranberry sauce
10 Ounce Jar Smucker's Simply Fruit Orange Marmalade1/4 Teaspoon Ground ginger
2 Cup Fresh cranberries; each sliced into 2 or 3 pcs1/3 cup Walnuts, chopped fine
In 2−quart saucepan, over medium−to−low heat, use rubber bowl scraper tostir together jellied sauce, marmalade and ginger until melted, about 6−8minutes. Add the sliced cranberries, keeping sauce on low. Stir often.Continue cooking and stirring often until cranberries are no longer white
and taste tender to the bite (not soft, but not too crisp). Stir in walnuts.When cooled to lukewarm, refrigerate, covered and use with a week to 10days. Should freeze well to be used within 4 months.
1 Pound Can jellied cranberry sauce
10 Ounce Jar Smucker's Simply Fruit Orange Marmalade1/4 Teaspoon Ground ginger
2 Cup Fresh cranberries; each sliced into 2 or 3 pcs1/3 cup Walnuts, chopped fine
In 2−quart saucepan, over medium−to−low heat, use rubber bowl scraper tostir together jellied sauce, marmalade and ginger until melted, about 6−8minutes. Add the sliced cranberries, keeping sauce on low. Stir often.Continue cooking and stirring often until cranberries are no longer white
and taste tender to the bite (not soft, but not too crisp). Stir in walnuts.When cooled to lukewarm, refrigerate, covered and use with a week to 10days. Should freeze well to be used within 4 months.
Borden's Sweetened Condensed Milk
Borden's Sweetened Condensed Milk
3/4 Cup sugar 1/2 Cup water
1 Cup plus 2 Tbls. powdered milk
Combine all ingredients. Heat to boiling. Cook until thick, this will take 15 to 20 minutes. This equals one can.
3/4 Cup sugar 1/2 Cup water
1 Cup plus 2 Tbls. powdered milk
Combine all ingredients. Heat to boiling. Cook until thick, this will take 15 to 20 minutes. This equals one can.
Bojangles Biscuits
Bojangles Biscuits
2 cups self rising flour
2 teaspoons baking powder
2 teaspoons confectioners sugar
1/2 cup solid vegetable shortening (such as Crisco)1−1/2 cups buttermilk
Melted butter (about 1/4 cup)
Stir together the flour, baking powder & 10x sugar. Cut in the shorteninguntil pieces are about the size of grains of rice. Stir in the buttermilk.Knead a few times, roll out on a floured board or counter top to 3/4−inchthickness. Be careful not to work dough too much or add too much flour, oryou'll have dry biscuits. Cut with an oversized biscuit cutter (about 3−inches). Place on an ungreased cookie sheet and bake about 12 minutes in apreheated 450 degree oven.
2 cups self rising flour
2 teaspoons baking powder
2 teaspoons confectioners sugar
1/2 cup solid vegetable shortening (such as Crisco)1−1/2 cups buttermilk
Melted butter (about 1/4 cup)
Stir together the flour, baking powder & 10x sugar. Cut in the shorteninguntil pieces are about the size of grains of rice. Stir in the buttermilk.Knead a few times, roll out on a floured board or counter top to 3/4−inchthickness. Be careful not to work dough too much or add too much flour, oryou'll have dry biscuits. Cut with an oversized biscuit cutter (about 3−inches). Place on an ungreased cookie sheet and bake about 12 minutes in apreheated 450 degree oven.
Bob's Big Boy
Bob's Big Boy
1 pound ground chuck
8 jumbo sesame seed buns 1 cup shredded lettuce
4 slices real American cheese salt
Sauce:
1/4 cup mayonnaise
2 Tablespoons sweet relish 2 Tablespoons ketchup
2 teaspoons water
In a small container, combine the mayo, relish, ketchup, and water. Set aside. This is your Big Boy sauce.
Carefully form the beef into eight equal sized, round patties about 4" in diameter. Do this on waxed paper. Discard the top half of four of the eight buns. Toast the the buns until golden. The extra bottom, or "heal" is your middle bun, or "club".
After the buns are toasted, grill your freshly formed beef patties. Salt liberally. Cook for about two minutes, then turn and add another dash of salt. Cook for about another two minutes.
While the beef is cooking, dress your Big Boy buns as follows: Put half the sauce on the toasted bottom, and the other half on the middle, adding 1/8 cup of lettuce to each. The slice of cheese goes on top of the lettuce on the true bottom bun.
When the beef is done, drain excess fat by tilting the patty to the side while holding it to the spatula with your free hand. Put one
patty on each dressed bun, stack the center (non−cheese) patty/bun on top of the bottom (cheesed) patty/bun. Finish by placing the toasted crowns on top.
1 pound ground chuck
8 jumbo sesame seed buns 1 cup shredded lettuce
4 slices real American cheese salt
Sauce:
1/4 cup mayonnaise
2 Tablespoons sweet relish 2 Tablespoons ketchup
2 teaspoons water
In a small container, combine the mayo, relish, ketchup, and water. Set aside. This is your Big Boy sauce.
Carefully form the beef into eight equal sized, round patties about 4" in diameter. Do this on waxed paper. Discard the top half of four of the eight buns. Toast the the buns until golden. The extra bottom, or "heal" is your middle bun, or "club".
After the buns are toasted, grill your freshly formed beef patties. Salt liberally. Cook for about two minutes, then turn and add another dash of salt. Cook for about another two minutes.
While the beef is cooking, dress your Big Boy buns as follows: Put half the sauce on the toasted bottom, and the other half on the middle, adding 1/8 cup of lettuce to each. The slice of cheese goes on top of the lettuce on the true bottom bun.
When the beef is done, drain excess fat by tilting the patty to the side while holding it to the spatula with your free hand. Put one
patty on each dressed bun, stack the center (non−cheese) patty/bun on top of the bottom (cheesed) patty/bun. Finish by placing the toasted crowns on top.
Boboli Pizza Crust
Boboli Pizza Crust
1 pk Dry Yeast 1/4 cup Water
2 1/4 cups Warm water
6 tb Olive oil,+ extra for pans 6 cups Flour
1 ts Salt
Dissolve yeast in warm water (105F is perfect). Let it sit for two minutes. Add the rest of the ingedients and mix well. Turn out onto board and knead for ten minutes. Place back in bowl covered with a damp towel and let rise 30 to 40 minutes.
Divide dough into 3 parts and place in 3 olive−oiled pie pans.
Dimple dough with fingers. Place on top the following mixture: Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary and thyme. If herbs are dried, soak them in water for 10 minutes and then pat dry on paper towels.
Let rise 50 to 60 minutes.
Bake at 350 degrees F for 25 minutes.
May dip in olive oil.
1 pk Dry Yeast 1/4 cup Water
2 1/4 cups Warm water
6 tb Olive oil,+ extra for pans 6 cups Flour
1 ts Salt
Dissolve yeast in warm water (105F is perfect). Let it sit for two minutes. Add the rest of the ingedients and mix well. Turn out onto board and knead for ten minutes. Place back in bowl covered with a damp towel and let rise 30 to 40 minutes.
Divide dough into 3 parts and place in 3 olive−oiled pie pans.
Dimple dough with fingers. Place on top the following mixture: Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary and thyme. If herbs are dried, soak them in water for 10 minutes and then pat dry on paper towels.
Let rise 50 to 60 minutes.
Bake at 350 degrees F for 25 minutes.
May dip in olive oil.
Bob Evan's Sausage Gravy
Bob Evan's Sausage Gravy
1 pound Bob Evans Farms Original Recipe Bulk Sausage 1/4 cup all−purpose flour
2 cups milk
salt & pepper to taste 8 prepared biscuits
Crumble sausage into a large skillet. Cook over medium heat until browned, stirring occasionally. Stir in flour until dissolved. Gradually stir in milk. Cook until thick and bubbly. Season with salt & pepper. Serve over hot biscuits.
1 pound Bob Evans Farms Original Recipe Bulk Sausage 1/4 cup all−purpose flour
2 cups milk
salt & pepper to taste 8 prepared biscuits
Crumble sausage into a large skillet. Cook over medium heat until browned, stirring occasionally. Stir in flour until dissolved. Gradually stir in milk. Cook until thick and bubbly. Season with salt & pepper. Serve over hot biscuits.
Bob Evans Peanut Butter Pie
Bob Evans Peanut Butter Pie
1 5 oz. pkg. Jell−O Instant Vanilla Pudding
2 cups cold skim milk (you could use any milk you like)1/2 cup whipping cream, whipped
1−1/4 cup creamy peanut butter
1 prebaked pie shell of your choice (use a ready made, refrigeratedcrust, or you can bake your own), lightly browned
1 − 8 Ounce container of Cool Whip (or store brand equivalent)Garnish: chocolate syrup & crushed peanuts
Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cupwhipped whipping cream, peanut butter. Whisk until completely blended. Pourinto baked pie shell, cover with generous layer of Cool Whip whipped
topping. Put in freezer for 1 hour until set. Remove from freezer, drizzlewith your favorite chocolate syrup & crushed peanuts. Cover, chill 2 hours,serve
1 5 oz. pkg. Jell−O Instant Vanilla Pudding
2 cups cold skim milk (you could use any milk you like)1/2 cup whipping cream, whipped
1−1/4 cup creamy peanut butter
1 prebaked pie shell of your choice (use a ready made, refrigeratedcrust, or you can bake your own), lightly browned
1 − 8 Ounce container of Cool Whip (or store brand equivalent)Garnish: chocolate syrup & crushed peanuts
Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cupwhipped whipping cream, peanut butter. Whisk until completely blended. Pourinto baked pie shell, cover with generous layer of Cool Whip whipped
topping. Put in freezer for 1 hour until set. Remove from freezer, drizzlewith your favorite chocolate syrup & crushed peanuts. Cover, chill 2 hours,serve
Bob Evan's Colonial Dressing
Bob Evan's Colonial Dressing
1 Cup Water
1/8 Cup Cornstarch
1/2 Cup Vinegar, light or dark1 Cup Sugar
1 Teaspoon Onion powder1 Tablespoon Salt
1/4 Cup Butter or margarine1/2 Teaspoon Pepper
1 Teaspoon Celery salt
1 Tablespoon Celery seed
Put water and cornstarch into blender on high speed for 1 minute or untilsmooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture over Medium Highheat, stirring constantly as you begin to add each of the remainingingredients, stirring well after each addition. Cook and continue stirringuntil it begins to thicken and become quite smooth. Let it cool completelybefore pouring into a refrigerator container. Cap tightly.
Bob Evan's Colonial Dressing 44
1 Cup Water
1/8 Cup Cornstarch
1/2 Cup Vinegar, light or dark1 Cup Sugar
1 Teaspoon Onion powder1 Tablespoon Salt
1/4 Cup Butter or margarine1/2 Teaspoon Pepper
1 Teaspoon Celery salt
1 Tablespoon Celery seed
Put water and cornstarch into blender on high speed for 1 minute or untilsmooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture over Medium Highheat, stirring constantly as you begin to add each of the remainingingredients, stirring well after each addition. Cook and continue stirringuntil it begins to thicken and become quite smooth. Let it cool completelybefore pouring into a refrigerator container. Cap tightly.
Bob Evan's Colonial Dressing 44
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