FC: Cookin' Battle Toads | With
1: Table of Contents
2: Chicken Caesar Salad | 2 chicken breast halves | 2 t. oil | 1/2 head romaine lettuce 1/2 cup shredded Parmesan cheese 4 slices thick bread 2-3 T butter Garlic seasoning Caesar Dressing as desired
3: Easy Pizza Dough | 2 1/2 C flour | Easy Pizza Dough | 1 pkg. Dry Yeast | 1 C Warm Water | 2 tablespoons Vegetable Oil | Preheat oven to 450 degrees Dissolve yeast in warm water, stirring until dissolved. Add other ingredients and mix well. Knead dough for 3 minutes. If too sticky, add small amount of flour until able to handle. Roll dough onto a greased pizza pan, sprinkled with corn meal. Add toppings and bake 25 minutes. Toppings: Spread 1/2 jar pizza sauce on dough. Top with cheese, pepperoni and anything else you like. Bake at 450 for 25 minutes.
4: Brownies | 1 cup Sugar 3/4 cup Flour 3 tbsp. Cocoa 3/4 tsp. Salt 1/2 tsp. Baking power 1/2 cup Oil 2 Eggs 1 tbsp. Light corn syrup | 1. Combine sugar, flour, cocoa, salt and baking powder 2. Combine oil, eggs, corn syrup and vanilla 3. Add oil mixture to dry ingredients 4. Spread in a 8x8" greased pan. 5. Bake 350 F for 15-20 minutes or until a tooth pick comes out clean
5: Chocolate Chip Cookies | 1/4 cup butter, softened 1/2 cup sugar 1/4 cup brown sugar 1 egg white 1 tsp vanilla extract 1 cup all-purpose flour 1/2 tsp baking soda 1/4 tsp salt 1/4 cup cocoa powder 1/3 cup miniature chocolate chips | Preheat oven to 375 degrees. In a large bowl, beat butter and sugars together with an electric mixer until creamy. Add egg white and vanilla and mix until well blended. In a medium bowl, combine flour, baking soda, salt, and cocoa powder. Gradually add flour mixture to egg and sugar. Use a wooden spoon to work the dough together. Don't worry if the dough seems a little crumbly at first. Bake for 8-10 minutes. Cool on cookie sheet for 1 minute, then transfer to wire rack to cool completely.
6: Serving Size: 6 | Start to Finish Time: 50 min | 1/2 cup all-purpose flour | 1/2 cup quick cooking oats | 2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed, sprinkle over apples. | 3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream | 3/4 cup packed brown sugar | 3/4 teaspoon ground cinnamon | 3/4 teaspoon ground nutmeg | 1/3 cup butter or margarine, softened | Apple Crisp | 4 Medium tart cooking apples,sliced (4 cups) | 1. Heat oven to 375 F. Grease bot and sides of an 8-inch square pan with shortening.
7: BAKED APPLE PANCAKE | 3 Large apple, peeled, cored & cut into 8 wedges | 1/2 cup Milk 1 Egg 2 tbsp. Oil 1/2 tsp. Vanilla 1 cup Flour 5 tbsp. Powdered Sugar 3/4 tsp. Baking powder 1/4 tsp. Salt 3 tbsp. Butter or margarine 1/4 tsp. Cinnamon | 1. Place rack in center of over and preheat to 425 2. In a medium bowl, beat milk, egg, oil and vanilla until well blended. 3. In a 10" oven proof, non stick skillet, melt butter over a medium heat. Add apples, 2 tbsp sugar and cinnamon. Cook, turning ofter 5-7 minutes until apple slices are browned but still hold their shape. 4. Spread slice in an even layer in skillet, stir batter and pour over hot apples. 5. Place skillet in oven and bake for 10-15 minutes. 6. Remove and loosen the edges from pan. Garnish with powdered sugar or maple syrup.
8: CHICKEN SCALLOPINI Ingredients 2 whole med. chicken cutlets, pound to 1/8 inch thick 3/4 c. dried bread crumbs Salt Oregano 1 lg. head escarole, coarsely chopped 1 (16 oz.) can tomatoes 1/2 tsp. sugar 1 egg Directions Mix bread crumbs, 1/2 teaspoon oregano and 1 teaspoon salt. Beat eggs slightly, dip chicken in egg; lightly coat in crumbs. Over medium heat (1 tablespoon butter and 1 tablespoon oil) cook chicken to golden, about 1 minute, adding butter or oil when needed. Remove chicken. In drippings remaining in skillet, over medium heat, cook escarole and 1/2 teaspoon salt until tender, about 3 minutes, stirring frequently. Spoon escarole to warm platter. Arrange chicken cutlets on escarole. Into same skillet, stir tomatoes with liquid, sugar, and 1/4 teaspoon oregano; heat to boiling, stirring to break up tomatoes. Reduce to low, simmer 1 minute. Spoon mixture over chicken. 4 servings.
9: Sweet and Sour Chicken | Ingredients 1/2 Green pepper, seed*ed /and cut into cubes Medium carrot cut into chunks 1/2 lb Lean boneless chicken 1 egg, slightly beaten 1/2 tsp salt 2 TBS corn starch 2 TBS flour 2TBS Chicken Broth 1 1/2 C. Oil Directions Cut chicken into cubes Mix egg, cornstarch, flour, chicken broth. Heat Oil in a pot. Fry chicken to a golden brown.
10: Beef and Broccoli Lo Mein | Ingredients 3/4 pound boneless beef steak ( sirloin or other tender cut ) 2 teaspoons soy sauce 2 teaspoons dry sherry 1 teaspoon cornstarch 2 packages Ramen noodles 4 cups boiling water 3 cups broccoli 1 1/2 tablespoons peanut oil 2 teaspoons cornstarch dissolved in 2 tsp. water
11: Directions Slice beef into thin slices, about 2 inches long. Place in a bowl and stir in soy sauce, sherry, and cornstarch. Break ramen noodle blocks into 6 pieces each. Place in a bowl, sprinkle with contents of seasoning packetes and cover with 4 cups of boiling water. Stir and let soak. Steam broccoli in the microwave until barely tender, for 2 minutes. Heat oil in a large skillet or wok. When very hot, stir fry beef untill no longer pink. Toss in broccoli and stir. Pour 2/3 cup of broth from the noodles into a measuring cup. Then drain the noodles. add the broth and noodles to the skillet and cook until thickened
12: Almond Cookies | 1 cup butter, softened 1 cup sugar 1tsp. almond extract 1 egg 2 1/2 cups flour 1 tsp. baking soda dash of salt | 1. Cream butter with sugar until light and fluffy. 2. Add egg and mix well. Add almond extract. 3. Sift dry ingredients together. Add to creamed mixture and mix well. 4. Shape into 1 inch balls. Place on ungreased cookie sheet. Flatten slightly by pressing center of cookies with thumb. Bake at 350 degrees for 10 minutes.
13: Ingredients 1 lbs ground beef 1 medium onion, chopped 1/2 tsp salt 12 corn tortillas 1 c. cheddar cheese black olives 16 oz can of enchilada sauce | In a frying pan, cook beef and onion until done. Add salt. Drain excess grease. In another frying pan heat oil until hot. Fry tortillas briefly on both sides until soft. Stack fried tortillas between sheets of paper towels. Drain oil from frying pan. Wipe with paper towel. Add enchilada sauce. Heat until hot. Set up an assembly line: tortillas, enchilada sauce, ground beef mixture, cheese, and olives. Dip tortillas in sauce before filling. Then add meat, cheese and olives to the center of the tortillias.
14: Little Proof Bread Sticks | 2 packs yeast 1 tbs sugar 2 tsp salt 1/4 cup olive oil 3 - 3 1/2 cups all-purpose flour 1 1/2 cups of war water course salt, sesame seeds, poppy seeds or whatever How to Make it. Dissolve yeast and sugar in warm water and let proof until bubbly. Add olive oil and salt and add flour a cup at a time. If using mixer or food processer, dough should pull away from side of bowl. Add flour until this happens. If kneading by hand, add flour until you have an elastic and kneadable dough. Knead until you can take a golf ball size piece and stretch it without tearing.
15: Place dough on lightly floured board, cover and let sit for five minutes Roll into a log about 20 or 22 inches long. Cut log into 20 pieces Let rest 3 or 4 minutes Grease baking sheet Roll each piece into a bread stick as long as your baking sheet, or any size you want. These will be like fat pencils. Roll each piece in your choice of course salt, sesame or poppy seeds Place each pencil on greased baking sheet Let sit for 10-15-or up to 20 minutes until they just begin to rise. This will depend on heat and humidity. Higher heat and humidity will rise faster. Do not let them overrise, rember there will be some oven bounce. Bake at 325 for about 15-20 minutes (depending on size) Bake until nicely browned and crisp. Keeps several days stored in airtight container.
16: Ingredients 1/2 pound extra-lean ground beef 1 egg, lightly beaten 2 tablespoons dry bread crumbs 1 tablespoon grated Parmesan cheese 1/2 teaspoon dried basil 1/2 teaspoon onion powder 5 3/4 cups chicken broth 2 cups thinly sliced escarole 1 cup uncooked orzo pasta 1/3 cup finely chopped carrot | Italian Wedding Soup | Directions 1.In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls. 2.In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.
17: Directions 1.In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls. 2.In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking. | Ingredients 1 lb. ground beef 1 env. taco seasoning mix 12 tostada shells 2 cans refried beans Shredded lettuce Diced tomatoes Shredded cheddar cheese Hot taco sauce Directions Prepare ground beef according to directions on seasoning mix package. Preheat oven to 350 degrees. Place tostada shells on baking sheet. Warm in oven 5 to 7 minutes. Spread each tostada shell with 1/4 cup beans. Top with 1 to 2 tablespoons ground beef mixture, shredded lettuce, tomatoes, cheese and taco sauce. | BEEF AND BEAN TOSTADAS
18: Chicken Tortilla Soup Ingredients: 4 cups chicken stock juice of 1 lime, or about 1 1/2 to 2 tablespoons 1 can (14.5 ounces) diced tomatoes with juice 1/2 Jalapeno pepper, finely chopped, optional 1 can mild green chiles, undrained (4 ounces) 2 tablespoons chopped cilantro leaves 2 green onions, with most of the green, chopped 1 medium carrot, diced 3/4 cup corn kernels, frozen, fresh, or canned drained 1 cup cooked chopped chicken 1/2 cup shredded Monterey Jack cheese or a shredded Mexican blend 1/2 tsp. ground black pepper Salt to taste vegetable oil 3 corn tortillas cut in strips about 1/2-inch wide or purchased corn tortilla chips
19: Preparation: Simmer chicken stock with tomatoes, lime juice, jalapeno, green chiles, cilantro, green onion, carrots, and corn for 45 minutes; add chicken about 5 minutes before done. Heat about 1 inch of vegetable in a deep saucepan to approximately 360 or use a deep fryer. Cook tortilla strips in batches until crispy - just a few seconds for each batch. Top each bowl of soup with tortilla strips and shredded cheese, or serve on the side. Serves 4.
20: Empanadas Ingredients 2 cups all-purpose flour 1/2 teaspoon salt 2/3 cup shortening 6 tablespoons water 2 1/2 cups peeled, cored and sliced apples 1 cup white sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 yellow onion 1 green bell pepper 1 tablespoon olive oil 8 ounces tomato paste 1/2 cup water 1 tablespoon distilled white vinegar 1 pound lean steak, cut into 1 inch cubes
21: Directions 1.To make dough: In a medium mixing bowl, combine flour and salt. Cut in the shortening till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 1/8 inch thick and cut into 4-inch circles. Lightly flour both sides of circles. 2.To make fruit filling: In a saucepan combine fruit, sugar, cinnamon, and nutmeg. Heat over medium heat until hot, thoroughly mixing. 3.To make meat filling: In a medium skillet saute the onion and green pepper in olive oil. Add tomato paste, water, and vinegar, and cook for 20 minutes. Add meat and coat thoroughly with the sauce. 4.Place a large spoonful of one of the above mixtures to the center of a dough circle. Place another circle on top. Fasten the two circles together by pressing the edges with a fork. These may then be baked in a preheated 350 degrees F (175 degrees C) until golden brown.
22: Ingredients 4 boneless skinless chicken breasts 3 cups flour (or substitute, such as Bisquick) 1 tsp salt 1 tsp pepper 1/8 tsp nutmeg (optional) 1 tsp milk 2 eggs Dash of lemon juice Oil Directions Cut the chicken breasts into halves and set aside. Place the flour into a large bowl and set aside. Begin heating the oil on medium heat (there should be enough in the pan to cover the strips when they are placed inside) Whisk the eggs in a small or medium-sized bowl. Mix the salt, pepper, nutmeg, milk, and lemon juice together. Submerge the strips one-by-one in the mixture. Let them sit if you want more flavor, or move on and cover them in flour and fry them. They should fry for 10 to 15 minutes. | QUICK AND EASY CHICKEN STRIPS
23: Lemon Cookies | Ingredients 1 c. Butter 5 1/2 tbsp. sugar 3/4 c. cornstarch 1 c. flour 1 tsp. lemon extract Directions Preheat oven to 350 degrees F Cream butter and sugar together until light; add lemon extract, cornstartch and flour. Form into small balls, about the size of a nickle. Bake for 20 minutes or untill firm. Frost with an icing made by mixing powdered sugar with a few drops of lemon juice.
24: Ingredients 1/2 cup sweet creamy butter, softened 2/3 cup sugar 2 large eggs, separated 1 1/3 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 2 tablespoons poppy seeds 2 lemons, zest of, grated 1/4 teaspoon salt 1/2 cup buttermilk or 1/2 cup plain yogurt 2 tablespoons lemon juice 1 teaspoon vanilla | Lemon Poppy Seed Muffins
25: Directions Preheat oven to 350F Coat muffin tin with nonstick cooking spray. In a large bowl, cream the butter and sugar until fluffy. Add the egg yolks, one at a time. Beat well after each. In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla. Beat just until smooth. In another bowl, beat the egg whites until soft peaks form. Gently fold them into the muffin batter until blended. Spoon the batter into the prepared pan, 3/4-full. Bake at 350F for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to cool completely. I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.
26: Ingredients 3/4 c. sugar 2 tsp cinnamon 4 biscuit packages 1/2 c. butter melted 3/4 c. brown sugar Directions Grease pan mix white sugar and cinnamon cut biscuit in 1/2 roll into ball roll into sugar and cinnamon. Place into a bunt pan melt butter and brown sugar and pour over the top bake for 30 minutes at 350 degrees | Monkey Bread
27: Fettuccine Ingredients 1/2 c. butter 1 c. Heavy Cream 1/2 c. Parmesan Cheese 1/8 c. Nutmeg 8 oz. Fettuccine Noodles Directions Melt butter on moderate heat in large fry pan. Add cream and stir constantly Add cheese and nutmeg and continue to stir. Drain noodles mix in al dennte sauce.
28: Ingredients crust: 1 1/4 c. graham cracker crumbs 1/2 c melted butter 2 tbsp granulated sugar filling: 1 lbs ricotta cheese 3/4 confectioner's sugar 1 tsp almond extract 1 c. toasted almonds 1/2 c. semisweet chocolate chips | Ricotta Cheese Pie
29: Directions Pre-heat oven to 375 F Mix graham cracker crumbs, butter and sugar in a bowl. Shape inside 9" pie plate. If crust is too crumble, add a small amount of butter so crumbs will hold together. Bake at 375 for 8-9 minutes, until lightly browned. Allow to Cool. Combine ricotta, powdered sugar and almond extract in a bowl and set aside. Combining almonds and chocolate. Chop together in a food processor; do not chop too fine. Fold together cheese mix and chopped almonds and chocolate and chill. Whip heavy cream until stiff. fold ricotta and chocolate mix half at a time. spoon into chilled crust and let sit overnight before serving. serve with chocolate sauce, if desired.
30: Ingredients 2 avacados, peeled and pitted 1 med. onion finely chopped 1 tbsp. sat 1/2 tsp. pepper 1 med. tomato, peeled finely chopped Directions Beat avacados, onions, peppers, lemon juice, salt, and pepper; mix until creamy. Fold in tomatoes; cover and refrigerate. Stir before serving. Makes 2 cups of dip | Guacamole Dip