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Cooking Help

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Cooking Help - Page Text Content



1: Ingredients: 2 chicken breast halves 2 teaspoons oil .5 head romaine lettuce .5 cup shredded Parmesan cheese 4 slices thick bread 2-3 teaspoons butter Garlic seasoning Cesar dressing as desired | CHICKEN CESAR SALAD | Instructions: 1) Slice the chicken and season with salt, pepper, and seasoning as desired 2) Fry chicken in oil until completely cooked 3) Dice the bread into croûton sized pieces. Melt butter in a frying pan. Place bread in the frying pan. Quickly coat the bread with melted butter. Season with garlic seasoning. Cook until toasty and slightly brown. 4) Shred the lettuce and place in a bowl. 5)Toss in the Parmesan cheese 6)Toss with dressing. Serve and top with sliced chicken and croûtons.

2: Apple Crisp | Ingredients: 4 medium tart cooking apples, sliced (4 cups) 3/4 cup packed brown sugar 1/2 cup all-purpose flour 1/2 cup quick cooking oats 1/3 cup butter or margarine, softened 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg cream or ice cream, if desired | Instructions: 1) Heat oven to 375 degrees F. Grease bottom and sides of 8-inch square pan with shortening 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: Low Fat Chocolate Chip Cookies | Ingredients: 1/4 cup butter 1/2 cup sugar 1/4 cup brown sugar 1 egg white t tsp vanilla extract 1 up all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 14 cup cocoa powder 1/3 cup miniature chocolate chips | Instructions: Preheat oven to 37 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 belnded 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. Stir in chocolate chips. Drop cookie dough by the teaspoonful on to a cookie sheet lined with parchment paper or a silicone mat if you have one | Instructions cont: Bake for 8-10 minutes. Cool on cookie sheet for 1 minute, then transfer to wire rack to cool completely Makes 30 cookies

4: Monster Cookies | Ingredients: 1 cup butter softened 1 1/2 cup brown sugar 1 cup M&M's 1/2 teaspoon salt 1 1/2 cup peanut butter 1 cup chocolate chips 1/2 cup white sugar 2 eggs 1 teaspoon vanilla 1 teaspoon baking soda 2 cups oatmeal 2 cups flour | Directions: Cream sugar and butter. Add eggs, peanut butter, and vanilla. Stir in dry ingredients, then add other ingredients. Bake 12 minutes at 350 degrees. After removing from the oven, let it sit to cool for 2 or more minutes.

5: Almond Cookies | Ingredients: 1 cup butter (softened) 1 cup sugar 1 tsp. almond extract 1 egg 2 1/2 cups flour 1 tsp. baking soda 1/8 tsp. salt red food coloring or Spanish Peanuts | Directions: Cream butter with sugar until light and fluffy. Add egg and mix well. Add almond extract. Sift dry ingredients together. Add to creamed mixture and mix well. Shape into 1-inch balls. Place on non-greased cookie sheet. Flatted slightly by pressing center of cookie with thumb. Dip end of toothpick into food coloring and touch top of cookie or place Spanish peanut in center of each cookie. Bake in preheated oven at 350 degrees for 10 minutes.

6: Easy Pizza Dough | Ingredients: 2 1/2 cups flour 1 package dry yeast 1 cup warm water 2 tbs vegetable oil | Directions: Preheat oven to 450 degrees. Dissolve yeast in warm water, stirring until dissolved. Add other ingredients and mix well. Knewd dough for 3 minutes. If too sticky, add small amounts 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 pepperoni, cheese, and any other toppings you may like. Bake at 450 for 25 minutes.

7: Baked Apple Pancakes | Ingredients: 3 large apples (peeled, cored, and cut into 8 wedges each) 1/2 cup milk 1 egg 2 tbsp. oil 1/2 tsp vanilla 1 cup flour 5 tbsp powdered sugar 2/4 tsp baking powder 1/4 tsp salt 3 tbsp butter or margarine 1/4 tsp cinnamon Powdered sugar and/or maple syrup for serving | Directions: Place rack in center of oven and preheat to 425. Ina medium bowl, beat milk, egg, oil, and vanilla until well blended. Stir in flour, 3 tbsp. sugar, baking powder, and salt. Stir until blended. In a 10" oven proof, non stick skillet, melt butter over a medium heat. Add apples, 2 tbsp sugar and cinnamon. Cook, turning oven 5-7 minutes until apple slices are browned but still hold their shape. Spread slices in an even layer in skillet, stir batter and pour over hot apples. Place skillet in oven and bake 13-15 minutes, until the batter is cooked and puffs up around the edge of the pan. Remove and loosen the edges from the pan. Place a serving platter over the skillet and flip the pancake onto the serving platter. Garnish with powdered sugar or maple syrup.

8: Cajun Chicken Paste | Ingredients: 3/4 pound rotini, cooked according to package 1 tablespoon butter 1 skinless boneless chicken breast half, sliced 1/2" thick 1 clove of minced garlic 1 bunch green onion, chopped 1 tbsp Cajun seasoning 1 tsp freshly ground black pepper 1 tsp ground red pepper 8 oz heavy cream 1 green bell pepper, julienned 1 red bell pepper, julienned 8 oz fresh mushrooms, quartered 1/2 cup Parmesan cheese, grated | Directions:

9: Poached Chicken Breast | Ingredients: 6 boneless, skinless chicken breast salt as needed pepper as needed 1 1/2 c. chicken stock 1 bay leaf 1 tsp Italian blend seasoning Roux: 1 oz butter 3 tbs flour 1/2 c heavy cream | Directions: lightly season chicken with salt and pepper. Select a large sauté pan or two smaller pans that will accommodate all chicken breasts. Rub the cold pan(s) with a light coating of butter. Place chicken in pan(s) Add stock, bay leaf, and Italian seasoning to cover chicken. Bring liquid to a boil and reduce to a simmer. Poach, turning once, until chicken is done, usually 8-10 mins. Remove from poaching liquid and reserve in warm place. Create a roux by combining butter and flour (see procedure below). Slowly add roux to the liquid until desired consistency is reached. Sauce will continue to thicken, so keep consistency on thin side. Add cream until desired consistency is reached. Strain sauce and return to pan(s). Return chicken to pan, along with any liquid that has settled in holding pan. Correct temperature by lightly reheating. | Roux procedure: Heat clarified butter or other fat in a heavy saucepan. Add the flour and stir together with the fat to form a paste. Cook the paste over medium heat until the desired color is reached. Stir the roux continually to avoid burning.

10: Beef and Broccoli Lo Mein With Ramen Noodles | Ingredients: 3/4 pound boneless beef steak 2 tsp soy sauce 2 tsp dry sherry 2 packages ramen noodles(chicken flavor) 4 cups boiling water 3 cups broccoli flowerets 1 1/2 tsp peanut oil for stir-frying 1 tbsp oyster sauce 2 tsp cornstarch dissolved in 2 tsp water | 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 packets and cover with 4 cups of boiling water. Stir and let soak. Steam broccoli in the microwave until barely tender, about 2 mins. Heat oil in a large skillet or wok. When very hot, stir-fry beef until no longer pink. Toss in broccoli and stir. Pour 2/3 cup of the broth from the soaking noodles into a measuring cup. Add the oyster sauce to the measuring cup and stir. Drain the noodles, discarding the remaining broth. Add the broth and oyster sauce mixture to the skillet and bring to a simmer. Stir in the cornstarch mixture and cook until thickened. Add the drained noodles and stir and cook until evenly coated and heated through

11: Enchiladas | Ingredients: lb. ground beef medium onion chopped 1/2 tsp salt 12 corn tortillas 1 cup cheddar cheese grated 1 5 3/4-oz can chopped black olives 1 16 oz can enchilada sauce oil for frying | Directions: In a frying pan, cook beef and onion until done. Add salt. Drain excess grease. In another frying pan, heat 1/4 inch of oil until hot. Fry tortillas briefly yon 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 assembly line: Tortillas, enchilada sauce, ground beef mixture, cheese, and olives. To fill enchiladas, follow steps below.1) dip tortilla in sauce 2)place 2 tbsp beef across middle 3) Sprinkle beef with cheese and olives. Roll each up and place, seam down, in oiled 13x9x2 inch baking dish. Pour remaining sauce over enchiladas. Place in 350-degree oven for about 20 mins or until cheese is melted

12: Egg Rolls | Ingredients 1/2 pound ground pork 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 2 c peanut oil for frying 1 tablespoon all purpose flour 1 tbsp water 1 cup shredded cabbage 1 oz shredded carrots 4 (7 in. square) egg roll wraps 1 tbsp sesame seeds (optional) | Directions: Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and now longer pink. Set aside. In another large skillet heat oil to about 375 degrees F or a medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots, and reserved pork mixture. Mix all together. Lay out one egg roll skin with a corner pointed toward you. Place about 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll. Place egg rolls into heated oil and fry, turning occasional, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

13: Sweet and Sour Chicken | Directions: Cut chicken into cubes. Seed pepper and cut into cubes. Mix egg, cornstarch, flour, chicken broth. Add chicken pieces and stir to coat each piece. Heat oil in a pot. Fry chicken to a golden brown. | Ingredients: 1/2 green pepper, seeded and cut into cubes medium carrot (cut chunks) 1/2 lb lean boneless chicken 1 egg, slightly beaten 1/2 tsp salt 2 tbsp corn starch 2 tbsp flour 2 tbsp chicken broth 1 1/2 cup oil Sauce: 1/2 tbsp oil 1/2 tsp garlic 1/4 c chicken broth 2 tbsp sugar 2 tbsp red win 1/2 tsp soy sauce 1/2 tbsp cornstarch dissolved in cold water

14: Ingredients: 1 cup butter 5 1/2 tbsp sugar 3/4 cup cornstarch 1 cup flour 1 tsp lemon extract | Directions: Preheat oven to 350F. Cream together butter and sugar until light; add lemon extract, cornstarch, and flour. Form into small balls, about 3/4 inch or the size of a nickel. Bake for 20 minutes or until firm. Frost with an icing made by mixing powdered sugar with a few drops of lemon juice and some milk until drizzling consistency. | Lemon Cookies

15: Egg Foo Yung | Ingredients: 1/2 cup fresh bean sprouts 4 fresh mushrooms, diced 1/2 lb. shrimp 2-4 tbsp. oil 3 eggs Sauce: 3/4 c chicken broth 1 tbsp. soy sauce 1/2 tsp. salt 1 tbsp cornstarch dissolved in 2 tbsp cold water | Directions: Bring broth to a boil. Add soy sauce, salt, and cornstarch mixture. Reduce heat. Cook for 2 minutes until sauce is thick and clear. Keep warm. Rinse fresh bean sprouts. Drain and bat dry. Rinse shrimp under cold water. Pat dry. Dice into 1/4-inch pieces. Place bean sprouts, shrimp, mushrooms, eggs, oil, stock, soy sauce, salt, and cornstarch mixture within easy reach. Set wok over high heat for 30 seconds. Pour in 1 tbsp. oil, swirl around wok, and heat for another 30 seconds. Add shrimp and stir-fry 1 minute. Transfer to plate. Beat eggs well. Add shrimp, bean sprouts, and mushroom. Set wok over high heat. Cook it like a pancake and put the gravy stuff on top of it.

16: Candy Cane Cookies | Ingredients: 1/2 cup butter 1/2 cup shortening 1 c sifted confectioners' sugar 1 egg 1 1/2 tsp almond extract 1 tsp vanilla extract 2 1/2 c sifted all purpose flour 1 tsp salt 1/2 tsp red food coloring | Directions: Preheat oven to 350 degrees F. Mix well the shortening and butter, sugar, egg, almond, and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half. Blend red food coloring into one half. Roll 1 tsp of the red dough and 1 tsp of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane. Bake 9 mins or until lightly browned. Remove while still warm. Sprinkle with 1/2 c crushed peppermint stick candy and 1/2 cup sugar.

17: Egg Drop Soup | Ingredients: 6 cups chicken broth 4 oz spinach 1 green onion 2 eggs 1 tsp salt 2 tbsp cornstarch dissolved in 2 tbsp cold water | Directions: Wash and separate spinach leaves. Break into 4-inch sections. Beat eggs. Bring chicken stock to boil. Add salt and spinach. Add cornstarch paste. Stir a few seconds until stock thickens. Slowly add eggs. Stir gently in one direction so threads form. Turn off heat immediately. Taste. Add salt if necessary. Pour soup into warm bowl. Garnish with chopped green onion. Serve at once.

18: Mexican Wedding Cakes | Instructions: 1 cup butter (softened) 3/4 cup powdered sugar 2 tsp vanilla 2 cups flour 1 cup walnuts (finely chopped) powdered sugar | Directions: In a large bowl, cream butter and sugar. Add vanilla and a Tbsp water/ In another bowl, mix flour and nuts together. Add to butter mixture. Shape into small balls. Place on nongreased cookie sheet. Bake in 300 degree oven for 20 minutes. Roll in powdered sugar. Makes 2.5 dozen cookies.

19: Bunuelos | Instructions: 4 eggs 2 cups sugar 2 cups flour 1 tsp. baking powder 1 tsp. salt oil for frying 1 cup sugar 1 tsp cinnamon | Directions: In a large bowl, beat Eggs and 1/4 cup sugar until thick (beat with beater). Stir flour baking powder and salt. Beat until well blended. Stir in 1/4 cup flour. Turn soft dough onto bread board covered in flour. Knead for 5 minutes until dough is smooth and not sticky. Dive into 16 balls. Roll to 5inch think. Fry in oil until golden brown. Remove from oil and coat with cinnamon sugar mixture.

20: Bread Sticks | Ingredients 1/2 cup warm water 1 1/2 TBS soft butter 3/4 tsp salt 1 1/2 C flour 1 TBS sugar 1/2 tsp Italian Seasoning 1/2 tsp garlic powder 1 1/8 tsp dry yeast | Directions: Dissolve yeast in the warm water. Add salt, 1/2 the flour, butter, sugar, Italian seasoning and garlic powder to yeast mixture. Mix with a spoon until if forms a ball. Add additional flour, 1/4 cup at a time until it is east to handle. Knead dough for 3 minutes on a floured surface. Preheat oven to 400 degrees. Cut dough into 8 equal parts. Roll into long strips approximately 8 inches in length. Let rise, brush with olive oil and bake for 15 minutes. Dip in pizza sauce

21: Guacamole Dip | Ingredients: 6 dry corn tortillas oil for frying 2 large ripe avocados 2-3 Tbsp lemon juice 1 clove garlic 3Tbsp onion 1 tomato chopped 1/4 tsp. salt 2 drops Tabasco sauce | Directions: Leave tortillas out of package overnight. Cut into triangles. Fry and sprinkle with salt. Cut avocado in half and take out pit. scoop out pulp and mash with a fork while blending in lemon juice. Add salt, hot sauce, onion, and garlic. Mix well. Stir in tomato. Serve with chips.

22: Italian Wedding Soup | Ingredients: 1/2 pound extra-lean ground beef 1 egg lightly beaten 2 Tbsp dry bread crumbs 1 Tbsp grated parmesean cheese 1/2 tsp dried basil 1/2 tsp onion powder 5 cups chicken broth 2 cups thinly sliced spinach 1 cup orozo pasta 1/3 cup finely chopped carrot | Directions: Combine meat, egg, bread crumbs, cheese, basil, onion powder and shape into small balls. In large saucepan heat broth to boiling. Stir in spinach and pasta and carrots. Fry meatballs until golden brown and add to soup. Return to boil and reduce to medium. cook at slow boil for 10 minutes, stir frequently.

23: Really Good Fettuccine | ingredients: | Directions:

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  • By: key m.
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About This Mixbook

  • Title: Cooking Help
  • Here's a personalized cook book created by me. Thanks for looking. I hope you enjoy these wonderful recipies because I sure do. They are delish!
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  • Started: over 7 years ago
  • Updated: over 7 years ago