S: Cook Book Volume 1
FC: Cook Book | By Rylie Rothmeyer
1: Created by: Rylie M. Rothmeyer
2: ~Low Fat Chocolate Chip Cookies~ Ingredients: 1/4 Cup butter, softened 1/2 Cup sugar 1/4 Cup brown sugar 1 egg 1 tsp vanilla extract 1 Cup all-purpose flour 1/2 tsp baking soda 1/4 tsp salt 1/4 cocoa powder 1/3 Cup miniature chocolate chips Preparation: Preheat oven to 375 degrees. in a large bowl, beat butter and sugar together with an electric mixer until creamy. Add egg white and vanilla and mix until well blended in a
3: 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 a cooking dough by the teaspoonful on to a cooking sheet lined with parchment paper or a silicone mat if you have one. Bake 10 min. Cool on cooking sheet for 1 min, then transfer to wire rack to cool completely. medium bowl, combine flour, backing soda, salt and cocoa powder.
4: ~Beef Lo Mein~ Ingredients: 4 tb peanut oil 1 1/2 flank steak, shrimp, or chicken 2 slices ginger; minced 1 scallion; minced 2 tsp cornstarch 1/2 lb spaghetti or Chinese noodles 1/2 tsp sugar 1 tbs soy sauce 1/2 tsp salt; optional Preparation: cook spaghetti as directed on package, drain, rinse in cold water, add a few drops oil and mix to keep from sticking. set aside. slice very thin, across the
5: grain, 2" pieces. mix together, steak, ginger, scallion, cornstarch, sugar, light soy, set aside to marinate. Heat wok to smoking, add 2 tbs oil. stir fry meat mixture 2 min. do not over cook, reserve. Add 2 tbs oil, heat, stir fry carrots and cabbage 2 min, add spaghetti, stir well and cook a few minutes, add meat mixture, 1 tbs soy and salt. stir a min to heat and serve.
6: ~Best Egg Rolls~ Ingredients: 1/2 lb ground pork 1/2 teaspoon ground garlic 1/2 teaspoon garlic powder 2 cups peanut oil for frying 1 tb all-purpose flour 1 tb water 1 cup shredded cabbage 1 oz shredded carrots 4 egg roll wraps 1 tablespoon sesame seeds; optional Preparation: Season pork with ginger and garlic and mix thoroughly. heat mixture in a medium skillet, stirring until pork is cooked through and no longer pink. set a sided
7: In another large skillet heat oil to about 375 degrees F or 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 pork mixture. lay out one egg roll skin with a corner pointing towards you. place 1/4 to 1/3 cup of the meat mixture on the egg roll. fold corner up over the mixture. fold left and right toward the center and roll. seal with flour paste. place in heated oil until golden. remove and drain on towel. repeat.
8: ~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. Preparation: wash and separate spinach leaves. break into 4-inch sections. beat eggs in a separate bowl. bring chicken broth to boil. Add salt and spinach. add cornstarch. stir a few seconds until stock thickens. Slowly add eggs. stir gently in one direction so threads form. turn off heat
9: immediately. taste. add salt if necessary. Pour into warm bowl. garnish with chopped green onion. serve at once.
10: ~Almond Cookies~ Ingredients: 1 cup softened butter 1 cup sugar 1 tsp. almond extract 1 egg 2 1/2 cups flour 1 tsp. baking soda Preparation: cream butter with sugar until light and fluffy. Add egg and mis well. add almond extract. sift dry ingredients together. Add to creamy mixture and mix will. Shape into 1-inch balls. place on ungreased cookie sheets. flatten slightly by pressing center of cookie with thumb. Dip
11: end of toothpick into food coloring and touch top of the cookie or place Spanish peanut in the center of each cookie. Bake 350 degrees for 10 min or until golden. makes 4 1/2 dozen.
12: ~Egg Foo Yung~ Ingredients: 1/2 cup fresh bean sprouts 4 fresh mushrooms, diced 1/2 lb shrimp 2 to 4 tbsp. oil 3 eggs. *Sauce 3/4 cup chicken broth 1 tbsp. soy sauce 1/2 tsp. salt 1 tbsp. cornstarch dissolved in 2 tbsp. cold water. Preparation: 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.
13: Rinse fresh bean sprouts. drain and pat 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, beans sprouts, and mushrooms. set wok over high heat for 30 sec. Add 1 tbsp oil, heat. pour 1/4 cup mixture. let cook and serve one warm plater. with sauce.
14: ~Empanadas~ Ingredients *Filling: 1/2 ground beef 1 tbsp vegetable oil 1 small onion, chopped 1/2 tsp. ground cumin 1/2 tsp. paprika 1/2 tsp. salt 1/2 tsp pepper 10 green olives, sliced 1/4 cup raisins. Sauté chopped onion in oil. Add meat and cook until well-brown. Mix in seasonings and cook over med. heat for 10 min. remove from heat and mix in olives and raisins. *Shell 1 1/2 cup flour 1 tsp. baking powder
15: 3 tbsp cold butter or margarine 2 tbsp cooking oil 1 tsp. water 3 eggs, beaten Preparation: sift flour and baking powder into a med. bowl. With 2 knives, cut in butter and oil until coarsely blended. Add water and eggs and mix until dough holds together. Role dough until 1/8 in. think. cut 8" circles and place 1/2 cup filling in the center. fold each circle in half, moisten edges with fork. bake at 400 degrees for 25 min.
16: ~Enchiladas~ Ingredients: 1 lb. ground beef 1 med. onion, chopped 1/2 tsp. salt 12 corn tortillas 1 cup cheddar 1 5/34 oz can chopped black olives 1 16 oz can enchilada sauce oil for frying Preparation: in a frying pan, cook beef and onion until done. Add salt. Drain grease. In another frying pan, heat 1/4 in. of oil until hot. fry tortillas briefly on both sides until soft. Stack fried tortillas between sheets of paper toweling.
17: Drain oil from frying pan. Wipe with paper towel. Add enchilada sauce. heat until hot. Set up Assembly line: tortilla, Enchilada sauce, ground beef mixture, cheese, and olives. - To fill your enchilada Dip tortilla in sauce Place 2 tbsp. beef across middle Sprinkle with cheese and olives. Roll each up and place, seam down, in oiled 13-*9-*12-inch baking dish. pour remaining sauce over enchiladas. place in 350 degree oven for 20 min or until cheese is melted.
18: ~Mexican Wedding Cakes~ Ingredients: 1 Cup butter, softened 3/4 cup confectioners' sugar 2 tsp, vanilla 2 cups flour 1 cup finely chopped walnuts powdered sugar Preparation: In a large bowl, cream butter and powdered sugar. Stir in vanilla and a tbsp. of water. In another bowl, mix flour and nuts together. Add to butter mixture. Shape into small balls. Place in 300 degree oven for 20 min. Roll in confectioners' sugar.
20: ~Bunuelos~ Ingredients: 4 eggs 1/4 sugar 2 cups flour 1 tsp. baking powder 1 tsp. salt oil for frying 1 cup sugar 1 tsp cinnamon Preparation: in a large bowl beat together eggs and 1/4 cup sugar until thick. stir together 1 1/2 cups flour, baking powder and salt. gradually add in egg mixture. Beat until blended. stir in 1/4 cup flour. Turn soft dough
21: onto board coated with about 1/4 cup remaining flour. knead dough until it is no longer sticky. Divide dough into 16 equal pieces. shape each peace into a ball and cover with wax paper. allow them to sit under wax paper for 20 min, Sprinkle flour on the table and roll the balls into 5 inch circles. Heat 1 1/2 inches of oil in a heavy frying pan to 350 degrees. mix 1 cup of sugar and cinnamon. Fry circles one at a time until golden in the oil. coat with the cinnamon and sugar mixture. do the same to all the bunuelos.
22: ~Spanish Rice~ Ingredients: 12 inch frying pan, with right fitting lid 2 cups long grain white rice 1/4 cup canola oil 1 yellow onion cut into 1 inch chunks 1 bell pepper any color cut into 1 inch chunks 3 cloves of garlic, minced 3/4 cup tomato puree 2 tsp sea salt 2 3/4 cups chicken broth 3/4 cup of frozen peas Preparation: Add the oil to the pan and put the heat on medium high. Add the rice and sauté until golden brown. About 10-15 min. Then add the onion and bell pepper and sauté another 5-10 min.
23: Name | It is important to make sure the rice is toasted to a nice golden brown. add the minced fresh garlic. Continue to sauté for an additional 3 min. Add tomato puree, chicken broth and salt. stir and turn heat up to high. bring to a full boil while stirring. continue to boil for 2 min. Reduce heat to low, cover and simmer for 20 min. When it's done, turn off the hear, remove the lid and stir in peas. Replace the lid and wait 5 minutes before serving.
24: ~Totopos Con Guacamole~ Ingredients: 6 dry corn tortillas oil for frying. 2 large rice avocados 2 to 3 tbsp lemon juice 1 clove garlic, minced 3 tbsp minced onion 1 tomato chopped 1/4 salt 2 drops Tabasco sauce Preparation: Leave tortillas out of package overnight. Cut each tortilla in 6 equal pie-shaped pieces. pour 1 inch of oil in heavy frying pan. Fry and stir tortilla pieces, a few at a time until golden and crisp. drain on paper towels. serve warm. Cut avocados in half, remove pits and scoop out pulp. Mash coarsely with
25: fork while blending in lemon juice. Add salt, Tabasco sauce, onion and garlic. mix well. Stir in tomato. serve immediately with totopos for diping.
26: ~Italian Wedding Soup~ Ingredients: 1/2 lb extra-lean ground beef 1 egg 2tbs dry bread crumbs 1 tbs grated Parmesan cheese 1/2 tsp dried basil 1/2 tsp onion powder 3 cups chicken broth 1 cup thinly sliced escarole 1 cup uncooked orzo pasta 1/3 cup finely chopped carrot Preparation: in a medium bowl, combine the meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls. In a large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. return to the boil, then reduce to medium. Cook
27: ~Alfredo Sauce~ Ingredients: 1 pint of Heavy Cream 1/4 lb butter 3 tbsp Flour 2 Tbsp Cream Cheese 1/2-3/4 cup Parmesan cheese 1 tsp. Garlic powder Preparation: In a Saucepan Combine butter and flour. Cook on low for 5 minuets. Add the heavy cream, and cream cheese. simmer this until all is melted, ant mix well. Add the Parmesan cheese and Garlic powder. Simmer this for 15-20 on low. you may wish to season with a little salt and pepper.
28: ~Tuscan Garlic Chicken~ Ingredients: 4 boneless skinless chicken breast 1 1/2 cup flour plus 1 Tbs 1 tbsp salt 2 tsp black pepper 2 tsp Italian seasoning 1 lb fettuccine pasta 5 tbsp olive oil 1 tbsp garlic, chopped 1/2 cup white wine 1/2 lb whole leaf spinach, stemmed 2 cups cream 1 cup Parmesan cheese, grated Preparation: Mix 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. dredge chicken in the mixture, shaking off any excess. Heat 3 tbsp oil in a large skillet. cook
29: chicken breast 2 at a time over med. heat until golden brown and crisp. Place cooked chicken breast on a baking sheet and transfer to preheat oven cook for 20 to 15 min or until internal temp reaches 165 degrees. Heat 2 tbsp oil in a sauce pan. Add garlic and cook for about 1 min. stir in 1 tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. complete by stirring in Parmesan cheese. Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce.
30: at slow boil for 10 minutes, or until pasta is al dente. stir frequently to prevent sticking.
31: Tip: Butter can separate from the Alfredo. If this does happen just take a spoon and drain out the butter.
32: ~Bruschetta with Tomato and Basil~ Ingredients: 6 to 7 ripe plum tomatoes 2 cloves garlic, minced 1 tbsp extra virgin olive oil 1 tsp balsamic vinegar 6 to 8 fresh basil leaves chopped salt and pepper for taste 1 baguette French bread 1/4 cup olive oil Preparation: Preheat your oven to 450. Parboil the tomatoes for 1 min, in a boiling water that has been removed from the burner. Remove the skins of the tomatoes with a knife. Then cut them in quarters and remove the seeds, juice and stem. Chop the tomatoes finely and mix with the garlic, 1 tbsp extra virgin olive oil,
33: vinegar in a bowl. Add the basil and salt and pepper (for taste). Slice the bread diagonal about 1/2 inch thick. brush olive oil on one side and place covered side down on the tray toast 5-6 min or until golden. Place toasted bread on a serving tray, and tomato mixture in a bowl with a spoon. Serve immediately.
34: ~Italian Bread Sticks~ Ingredients: 1/2 cup warm water 1 1/2 tbsp soft butter 3/4 tsp salt 1 1/2 Cup flour 1 Tbsp sugar 1/2 tsp Italian Seasoning 1/2 tsp Garlic powder 1 1/8 tsp dry yeast. Preparation: Dissolve yeast in the warm water. Add salt, 1/2 of the flour, butter, Italian seasoning and garlic powder to yeast mixture. mix with a spoon until it forms a ball. Add additional flour, 1/4 cup at a time until it is easy to handle. Knead dough for 3 min. on a clean, floured surface.
35: Preheat oven to 400 degrees. Cut dough into 8 equal parts. roll unto long strips approximately 8" in length. Place on a greased cookie sheet and allow to "rest and rise" for 15 min. Brush olive oil on top. Bake for 15 min. May dip in pizza sauce.
36: ~Cajun Chicken Pasta~ Ingredients: 3/4 lb rotini, cooked 2 tbsp butter 2 skinless boneless chicken breast halves, sliced 1/2" thick. 3 cloves garlic, minced 1 bunch green onions, chopped 2 tbsp Cajun or to taste 1 tsp freshly ground black pepper 1 tsp ground red pepper (cayenne) 8 ounce fresh mushrooms, quartered 1/2 cup Parmesan cheese, grated Preparation: Cook rotini, drain; set aside. Melt butter n a large skillet over med. heat. Add chicken; cook, stirring frequently, until browned, about 6 to 8 min. Add garlic, onion, Cajun or Creole seasoning
37: and ground black pepper and red peppers. Add bell peppers and mushrooms; stir to combine. Cover and cook for 5 min. Uncover; stir in cream and let simmer another 2 m in. Stir in Parmesan cheese. Remove sauce from heat, stir in cooked pasta and serve immediately.
38: ~Caesar Salad~ Ingredients: a clove, smashed with a pinch of salt and a little olive oil 2 egg yokes 1 tbsp Dijon mustard 2 lemons, juiced 2 tbsp water 1/2 cup extra virgin olive oil 1/4 cup freshly grated Parmesan freshly ground pepper 2 heads romaine lettuce Preparation: Make the dressing: Smear the garlic paste over the inside of the bowl. Put the egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth.
39: With the blender running pour the olive oil in slowly for the dressing to emulsify. stir in the Parmesan, a pinch of salt and a couple grinds of black pepper. set aside. Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. serve immediately.
40: Apple Pannekoeken (Dutch Pancake) Ingredients ~ 2 tablespoons butter ~ 3 Eggs ~ 1/8 teaspoon salt ~ 1/2 cup milk ~ 1/2 cup All-purpose flour ~ powder sugar (optional) Topping ~ 1 teaspoon cinnamon ~ 1/4 teaspoon nutmeg ~ 1/2 cup brown sugar, packed ~ 2 medium cooking apples, peeled, cored, and thinly sliced ~ 1/4 cup butter Instructions 1. Make sure your oven rack is in the middle of your oven, then put butter into an oven-safe skillet or pie plate, place into the oven and preheat 425 F. 2. While waiting for the butter to melt prepare your batter by beating the eggs in a large bowl; add the salt, milk and flour and continue to beat until smooth. 3. When butter is melted, remove skillet or pie plate and tilt to coat with butter, then carefully pour in the egg mixture. 4. Bake for about 15 to 18 minutes without opening the oven door.(will puff up and edges with turn golden when done) 5. For topping combine dry ingredients, then put in the apples. 6. In a large saucepan melt the butter over low heat.
41: 7. Add the apple mixture and cook over medium heat until the apples are tender. 8. pour the topping over the panekoeken and sprinkle with powder sugar and serve immediately.
42: Veggie stir fry Ingredients: 2 teaspoons cornstarch, 1/2 cup cold water, 2 tbsp soy sauce, 1 cup fresh broccoli florets, 1 medium carrot thinly sliced, 1/2 small onion, 1 tbsp veggie oil, 1 cup shredded cabbage, 1 small zucchini, 6 large mushrooms, 1/2 tsp minced garlic, hot cooked rice. Directions: in a small bowl whisk the cornstarch water and soy sauce until smooth set aside in a large skilled or wok stirfry the broccoli and carrots and onion in oil for 5 min add cabbage, zucchini, mushrooms, and garlic. Stir fry until veggies are tender. stir in sauce mixture.
44: Yummy Veggie Omelet Ingredients: 2 tablespoons butter 1 small onion. chopped 1 green bell pepper, chopped 4 eggs 2 tablespoons milk 3/4 teaspoon salt 1/8 teaspoon ground black pepper 2 oz shredded swiss Instructions 1. Melt 1 tablespoon butter in a medium skillet over med. heat. place onions and bell peppers in skillet and cook 4-5 min. stir until veggies are tender 2. while the veggies are cooking beat the eggs with with milk, 1/2 tsp salt, and pepper 3. shred the cheese into a small bowl and set it aside 4. remove veggies from heat and put in a bowl. sprinkle with remaining salt. 5. melt the reaming butter over med. heat, when butter is bubbly add the egg mixture and cook until it looks dry on top. 6. sprinkle with cheese and put the veggie mixture into the center of the omelet. fold the omelet and let cook for 2 min or until cheese is melted, then put on plate and serve.
45: Reuben Sandwich Ingredients 2 Tablespoon butter 8 slices rye bread 8 slices deli sliced corned beef 8 slices of swiss cheese 1 cup sauerkraut, drained 1/2 cup Thousand island dressing Instructions 1. Preheat a large skillet or griddle on med. heat. 2. Lightly butter one side of the bread. spread the non butter side with Thousand Island Dressing. on 4 slices, layer 1 slice swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second swiss cheese. top with other piece of bread, butter side out. 3. grill sandwich until golden brown, about 15 min. serve hot.
46: Brownies with Applesauce instead of Oil Ingredients: Betty Crocker fudge brownie mix 1/4 cup water 2/3 cup applesauce (plain, no suger) 2 eggs, beated Directions: make as directed on package, substitute applesauce for the oil. Spread into 9X9 baking dish. cook as directed on package.
47: Andes Cookies Ingredients: 1/2 cup salted butter - softened 3/4 cup dark brown sugar 1/2 cup white granulated sugar 1 tsp. baking soda 1 tsp. baking powder 2 tsp. vanilla extract 2 eggs 1 package (10 oz.) Andes® Crme de Menthe Baking Chips 2-2/3 cups sifted all-purpose flour Directions: Preheat oven to 350 F. Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed. Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator. Measure out approximately 1 oz. of dough. Form a ball and slightly flatten. Raise oven rack one level above the middle and bake on non-stick baking pans. Bake at 350 F for approximately 8 - 10 minutes. Cool on pans for two minutes before removing.
48: Fruit Pizza Ingredients: 1 (18 oz) package of sugar cookie dough 1 (8 oz) cream cheese 1 (8 oz) whipped topping 2 cups fresh strawberry, sliced Fruits you would also like 1/2 cup white sugar pinch of salt 1 Tbsp cornstarch 1/2 cup orange juice 2 Tbsp lemon juice 1/4 cup water 1/2 tsp orange zest Directions: 1.preheat oven to 350*F. slice cookie dough and arrange on greased pan, overlapping edges. press dough flat into pan. bake 10-12 min. cool. 2. in large bowl, soften cream cheese, then fold in whipped topping. spread on crust 3. lay strawberries around the edge then use the fruit of choice and work your way to the middle 4. in a sauce pan combine the remaining ingredients bring to boil then let cool. spoon over fruit. ENJOY!
49: Caesar Salad Supreme Ingredients 6 cloves garlic, peeled 3/4 cup mayonnaise 5 anchovy fillets, minced 6 tablespoons grated Parmesan cheese, divided 1 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard 1 tablespoon lemon juice salt to taste ground black pepper to taste 1/4 cup olive oil 4 cups day-old bread, cubed 1 head romaine lettuce, torn into bite-size pieces Directions 1. Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use. 2. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper. 3. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.
50: Honey and Spice poached pears Ingredients: 4 ripe yet very firm bosc or bartlett pears 4 cups water 1/3 cup honey 1/3 cup sugar 4 inch piece fresh ginger, sliced 1 tsp whole clove 1 star anise pod broke in half 1 cinnamon stick, broke in half Directions: peel the pears abd cut them in half top to bottom, leaving the stems intact. core each pear half. Add the water, honey and sugar to a 5 quart pot and bring to a boil over high heat. Stir until the sugar and honey are dissolved, then add the ginger, cloves, star anise, and cinnamon stick. Slip the pears into the liquid and turn the heat down to a simmer. Cover and cook for 20 to 30 minutes, or until the pears can be just pierced with a fork. Transfer the pears and the poaching liquid to a smaller container, cover, and refrigerate overnight. (You can eat the pears immediately, if you want, but they will have a deeper flavor after steeping overnight in the poaching liquid.)
51: Macaroni Salad Ingredients: 4 cups uncooked elbow macaroni 1 cup mayonnaise 1/4 cup distilled white vinegar 2/3 cup white sugar 2 1/2 tablespoons prepared yellow mustard 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1 large onion, chopped 2 stalks celery, chopped 1 green bell pepper, seeded and chopped Directions: Bring large pot of lightly salted water to a boil. Add the macaroni, and cook until tinder (8 min) then rinse under cold water In a large bowl, mix together the mayo, vinegars, sugar, salt, mustard, salt and pepper. stir in the onion, celery, green pepper, and macaroni. chill for at lease 4 hours or over night
52: Chocolate-dipped orange cookies Ingredients 1 cup butter, softened 1 package (8 ounces) cream cheese, softened 1 cup sugar 1/2 teaspoon vanilla extract 2 tablespoons grated orange peel 2-1/2 cups all-purpose flour 1/2 teaspoon salt 1 cup finely chopped blanched almonds GLAZE: 5 ounces semisweet chocolate, chopped 3 tablespoons butter 1/4 cup finely chopped blanched almonds Directions In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in vanilla and orange peel. Combine the flour and salt; gradually add to creamed mixture and mix well. Stir in almonds. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 325 for 20-25 minutes or until firm. Remove to wire racks to cool. For glaze, in a microwave, melt chocolate and butter; stir until smooth. Dip each cookie halfway into chocolate; allow excess to drip off. Immediately sprinkle with almonds. Place on waxed paper until set.
53: Rosies Bok Choy Salad Ingredients 1/2 cup red wine vinegar 1/2 cup olive oil 1/2 cup white sugar 1 tablespoon soy sauce 1/4 cup margarine 1/4 cup blanched slivered almonds 1/4 cup sesame seeds 2 (3 ounce) packages ramen noodle pasta, crushed 1 medium head bok choy 3 green onions Directions 1. In a small bowl, whisk together the vinegar, oil, sugar and soy sauce. Set aside. 2. Melt the margarine over medium heat in a small skillet. Crush the ramen noodles while still in their packaging, and add to the margarine along with the almonds and sesame seeds. Saute until everything is golden brown. Remove from heat and drain on a paper towel. 3. Chop the bok choy and green onions and add to a large bowl. Just before serving, sprinkle with the noodle mixture and dressing, and toss to coat.
54: Snicker Salad Ingredients: 1 (8 ounce) package cream cheese , softened 1 cup powdered sugar 1 (12 ounce) container Cool Whip , thawed 6 Snickers candy bars 4 -6 granny smith apples (you can vary the apple with successful results if you choose to, but I would NOT recommend a soft va) Directions: 1. Mix cream cheese and powdered sugar until thoroughly blended. 2. Fold in Cool Whip. 3. Cut Snickers into bite size chunks and add to cream cheese mixture. 4. Chop the apples into chunks and stir. 5. Chill 1 hour before serving. 6. Chilling for a long period of time (such as overnight) will result in liquid being released from the salad.
55: Chicken Marsala Ingredients 1/4 cup all-purpose flour for coating 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon dried oregano 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick 4 tablespoons butter 4 tablespoons olive oil 1 cup sliced mushrooms 1/2 cup Marsala wine 1/4 cup cooking sherry Directions: 1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. 2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
56: Breakfast Pizza Ingredients 1 pound ground breakfast sausage 1 (8 ounce) package refrigerated crescent rolls 1 cup frozen hash brown potatoes, thawed 1 cup shredded Cheddar cheese 5 eggs 1/4 cup milk 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1/4 cup grated Parmesan cheese Directions 1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375 degrees F (190 degrees C). 2. Brown sausage and drain. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese. 3. Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese. 4. Bake in preheated oven until eggs are set, about 25 to 30 minutes.
57: The Big Easy Jambalaya Ingredients 1 tablespoon olive oil 1 medium onion, chopped 1 medium green bell pepper, chopped 1 medium yellow bell pepper, chopped 1 (14.5 ounce) can fire roasted or regular diced tomatoes, undrained 1 cup water 1 (8 ounce) package ZATARAIN'S® Reduced Sodium Jambalaya Mix 1 pound large shrimp, peeled and deveined 1 (12 ounce) package andouille sausage, cut into 1/4-inch slices 1/4 cup chopped fresh parsley (optional) Directions 1. Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften. 2. Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. 3. Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Sprinkle with parsley, if desired.
58: Chicken with sun dried tomato-basil sauce Ingredients 6 boneless, skinless chicken tenders, thawed 2 tablespoons extra virgin olive oil Fresh ground pepper, to taste 1 1/2 tablespoons butter 2 tablespoons flour 1/2 cup onions, chopped finely 2 cloves garlic, minced 1/2 shallot, minced 1/4 cup sun dried tomatoes, chopped (in package, NOT oil packed) 1/4 cup fresh basil, chopped 1 1/2 cups reduced sodium chicken broth 1/2 cup regular cream 1/4 16 ounce package whole wheat spaghetti, uncooked Directions Heat olive oil in a large pan over medium-high heat. Add chicken & grind fresh pepper on each side. Cover & cook until done, about 5 minutes on each side. (When done, chicken will have NO pink on the inside.) Remove from heat and set aside, keeping covered. In a large saucepan, melt butter over medium heat. Add onion, garlic, & shallots, cooking 1-2 minutes, just until soft. Add sun dried tomatoes; stir. With a whisk in hand, add flour & stir. Slowly pour in chicken broth, whisking thicken, feel free to stir every so often as you cook the olive oil over each chicken tender before grilling on foil.
59: constantly to remove any lumps. Add cream, still whisking. Whisk that sucker to death! (just kidding). Continue whisking for 3-4 minutes or until sauce begins to thicken. Take off heat and let sit; it will continue to thicken, feel free to stir every so often as you cook the spaghetti: Cook spaghetti according to package directions. It is done when it is soft, but still has a bite; al dente please. Add fresh basil to sun dried tomato sauce and give it a good stir. Place spaghetti noodles on serving plates, placing chicken directly on top of noodles. Spoon as much sauce as you would like over chicken & noodles; enjoy! Tips: *To keep spaghetti noodles from sticking together after you drain them, add a drizzle of extra virgin olive oil over & toss. *You could also grill the chicken; that would be super yummy in this dish. Make slight changes and brush the Grill on medium-low heat until done. *Goes great with cooked asparagus & crusty bread.
60: Minute steak Dijon Ingredients 2 - 6 ounce ounces sirloin steaks 1 ounce Dijon mustard 2 ounces onion -- small dice 1 ounce clarified butter 3 ounces heavy cream 1 ounce whole butter salt and pepper -- to taste Directions 1. Pound the steaks to a 1/4-inch (6-millimeter) thickness. 2. Cover one side of each sirloin first with 1 1/2 teaspoons (8 milliliters) of the mustard and then half the onions, pressing the onions firmly into the steak. 3. Sauté the steaks in the clarified butter, presentation (onion) side down first. Remove and hold in a warm place. 4. Degrease the pan. Add the cream and reduce by half. Add the rest of the Dijon mustard. 5. Monter au beurre. Adjust the seasonings and serve the steaks with the sauce.
61: October apple cake with caramel sauce Ingredients: 1/4 cup butter or 1/4 cup margarine, room temperature 1 cup sugar 1 egg 1 cup flour 1/2 cup chopped walnuts 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 teaspoon baking soda 1/4 teaspoon salt 3 apples, peeled and grated For the caramel sauce 1/4 cup butter or 1/4 cup margarine 1/2 cup brown sugar 1/2 cup white sugar 1/2 cup whipping cream 1 teaspoon vanilla salt Directions: 1. Preheat oven to 350-degrees F. 2. Spray a 8-inch square cake pan with non-stick cooking spray (Pam) or grease pan and set aside. 3. In a large bowl cream butter with sugar. Beat in egg. Stir in flour, walnuts, cinnamon, nutmeg, baking soda and salt. Fold in apples. 4. Pour into prepared pan. 5. Bake for 30-40 minutes or until cake is done and toothpick comes clean when inserted in cake. 6. Cut in squares when cool and serve with hot caramel sauce (recipe follows). 7. To make caramel sauce melt butter in saucepan over low heat and then add remaining ingredients. Bring to a boil, stirring constantly. Continue stirring for 5 minutes or until sauce thickens. 8. Remove caramel sauce from heat and serve over apple cake squares
62: Classic crisco single crust Ingredients 1 1/3 cups sifted all-purpose flour 1/2 teaspoon salt 1/2 cup Crisco shortening 3 tablespoons cold water Directions: 1. Spoon flour into measuring cup and level. 2. Combine flour and salt in medium bowl. 3. Cut in shortening using pastry blender or 2 knives until all flour is blended to form pea-size chunks. 4. Sprinkle with water, 1 tablespoon at a time. 5. Toss lightly with fork until dough forms a ball. 6. Press dough between hands to form 5- to 6-inch"pancake". 7. Flour rolling surface and rolling pin lightly Roll dough into circle. 8.Trim circle 1 inch larger than upside-down pie plate. 9. Carefully remove trimmed dough. 10. Set aside to reroll and use for pastry cutout garnish, if desired. 11. Fold dough into quarters. 12. Unfold and press into pie plate. 13. Fold edge under. 14. Flute. 15. For recipes using a baked pie crust, heat oven to 425F. 16. Prick bottom and side thoroughly with fork (50 times) to prevent shrinkage. 17. Bake at 425F for 10 to 15 minutes or until lightly browned. 18. For recipes using an unbaked pie crust, follow directions given for that recipe.
63: FRENCH SILK CHOCOLATE PIE Ingredients 1/2 c. butter, cut in 8 equal parts 1 (1 oz.) square unsweetened chocolate, melted and cooled 1 tsp. vanilla 1 (8 inch) baked pastry shell 3/4 c. sugar 2 lg. eggs Whipped cream Directions: In a small mixing bowl, cream butter and sugar. Beat in chocolate and vanilla until blended. Add eggs, one at a time, beating with electric mixer at medium speed for 5 minutes after each addition. Turn into pastry shell. Chill, garnish with whipped cream.
64: Chocolate Cupcakes Ingredients 1 1/3 cups all-purpose flour 1/4 teaspoon baking soda 2 teaspoons baking powder 3/4 cup unsweetened cocoa powder 1/8 teaspoon salt 3 tablespoons butter, softened 1 1/2 cups white sugar 2 eggs 3/4 teaspoon vanilla extract 1 cup milk Directions 1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside. 2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full. 3. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.
65: Buttercream Icing Ingredients 1/2 cup shortening 1/2 cup butter, softened 1 teaspoon vanilla extract 4 cups confectioners' sugar 2 tablespoons milk Directions 1. In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.