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2: Pizza | 1-1/2 tsp. Yeast 1/2 tsp. Salt 1-1/2 tsp. Oil 1/2 tsp. Sugar 1-1/2 c. Flour 1/2 c.+1 TBSP. Warm Water | 1. Combine Yeast + Warm Water Add 1-1/4 c. Flour Add Salt, Oil, Sugar mix 2. Knead Dough for 3 minutes. 3. Put on Pizza pan that is greased + sprinkled with cornmeal. 4. Bake at 400 degrees for 20 minutes.

3: Candy Cane Cookies | 1/2 c. Butter 1/2 c. Shortening 1 c. Powdered Sugar 1 Egg 1 1/2 tsp. Almond Extract 1 tsp. Vanilla Extract 2 1/2 c. Flour 1 tsp. Salt 1/2 tsp. Red Food Coloring | 1. Preheat oven to 350 degrees. 2. Mix Butter, Sugar, Shortening, Egg, and Extracts. 3.Mix Salt and Flour. add to Butter-Sugar mixture. Divide dough in half. 4. Add Red Food Coloring to one of the halves. 5. Make 4 inch ropes of each color and twist them together to make the shape of a candy cane. 6. Bake for 9 minutes or until lightly browned. 7.Sprinkle with Sugar and Peppermint (optional)

4: Ingredients 2 c. Bisquick Baking mix 2/3 c. milk 1/2 c. Cheddar cheese-Shredded 1/4 c. Butter or Margarine-Melted 1/4 tsp. Garlic powder 1/2 tsp. Old Bay | Red Lobster Biscuits | 1.Preheat Oven 450 degrees 2.Mix together Baking Mix, milk, and cheese until soft doughy forms 3.Beat vigorously for 30 sec. 4.drop by the spoonful onto an ungreased cookie sheet 5.Bake 8-10 minutes or until Golden brown 6.mix together melted butter with garlic powder 7.brush over warm biscuits.

5: Tuscan Garlic Chicken | 4 oz. Boneless skinless chicken Breast 1/2 c. plus 1 TBSP. Flour 1 tsp. salt 1 tsp. Black Pepper 1 tsp. Italian Seasoning 1/2 lb. fettuccine pasta-cooked 5 Tbsp Olive Oil 1 tsp. garlic-chopped 1/2 a red pepper julienne cut 1/2 c. White wine 1/2 lb whole leaf spinach, stemmed 1 c. heavy cream 1 c. Parmesan Cheese grated | 1. Mix 1/2 c. flour salt pepper and Italian seasoning in a shallow dish-Dredge chicken in the mixture 2. Heat 3 TBSP. oil in a large skillet cook chicken until golden brown and crisp (2-3 min) 3. Place the chicken Breasts in the oven at 350 degrees for 10-15 minutes 4. Heat 2 Tbsp oil in a saucepan add garlic and red pepper stir in 1 Tbsp flour add cream and spinach bring to a boil the sauce is done when the spinach is wilted 5. Pour sauce over the noodles.

6: Baked Apple Pancake | 4Tbsp Butter 4c. Peeled and Diced Apples 2Tbsp Brown Sugar 2Tbsp Lemon or Lime Juice 1/2tsp Ground Cinnamon 4 Large Eggs lightly beaten 1c. Whole Milk 1c. Flour 1tsp Vanilla 1/8tsp salt Powdered Sugar for dusting | 1.Pre-Heat oven to 425 degrees. 2.Melt 1/2 the Butter add the apples saute until tender. 3.Add Brown Sugar, Juice, and Cinnamon stir to combine- Remove from heat. 4.Heat the pan melt butter in the pan make sure you coat the bottom and sides. 5.Add the apples to the pan. 6.By hand mix the eggs milk vanilla flour and salt until Blended. 7.Pour the Batter over the Apples bake 20-25 Minutes until puffed and golden brown. 8.When done remove from oven and sprinkle with confectioners sugar.

7: Lemon Melting Moments | 2 sticks of Butter 5 1\2 tbsp sugar 3\4c Cornstarch 1c. flour 1 tsp Lemon Extract | 1. Preheat oven to 350 degrees 2. Cream together Butter and sugar until light then add lemon extract cornstarch and flour 3. form into balls about 3\4 inch big 4.Bake for 20 minutes 5. You may frost your cookies with icing made from powdered sugar and a few drops of lemon extract.

8: Caesar Salad | 2 Chicken breast halves 2 t. Oil 1/2 Head Romaine lettuce 1/2 c. Shredded Parmesan Croutons Dressing as desired | 1.Slice the Chicken breasts season with Salt, Pepper, and other seasoning as desired. 2. Fry the chicken in the oil. 3. Shred the lettuce and place in a bowl. 4. Add Parmesan, Chicken and Croutons, and Dressing-Mix

9: Peanut Blossoms | 1 c. sugar 1 c. butter 2 eggs 2 tsp. vanilla 1 tsp. salt 2 (10 oz. pkg.) Hershey Kisses 1 c. brown sugar 1 c. creamy peanut butter 1/4 c. milk 3 1/2 c. flour 2 tsp. baking soda | 1. Mix all ingredients above except Kisses. 2. Shape in medium size balls. 3. Place on ungreased cookie sheet. 4. Bake at 375 degrees for 8 to 10 minutes. 5. Let cool for a few minutes, place 1 kiss on each blossom.

10: Cheesecake | 2 (8 oz. each) cream cheese (room temperature) 1 (8 oz.) Cool Whip 1 (8 oz.) sour cream 1/2 cup sugar 1 teaspoon vanilla 1 large or 2 small pie crusts (graham cracker) 1 can pie filling | 1. Blend together cream cheese, sour cream, sugar, vanilla, until there are no lumps. 2. Add cool whip and mix until well blended. 3. Pour into pie crusts. 4. Refrigerate. 5. Top with canned cherries or blueberry pie filling.

11: Chocolate Truffles | Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside. Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour. Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes. Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside. In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it. Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired. Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

12: Chicken Strips | 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 | 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.

13: Quesadilla | 1 (6-ounce) boneless, skinless chicken breast 1 tablespoon Blackening Spice, recipe follows 1 tablespoon vegetable oil 6 ounces canned refried beans 3/4 cup shredded mozzarella cheese 3/4 cup shredded pepper jack cheese 2 tablespoons chopped green onion 1 tablespoon finely chopped cilantro leaves 1 Roma tomato, diced 3 large flour tortillas Black Bean Salsa, recipe follows Chipotle Ranch Dressing, recipe follows Directions Preheat the oven to 425 degrees F. Rinse and pat dry the chicken breast, trim off any excess fat, and rub with 1 tablespoon of the Blackening Spice. Heat the oil in a cast iron skillet over high heat, add the chicken and cook until brown and cooked through, about 6 minutes on each side. Remove to a cutting board, cool slightly and slice. Cover to keep warm. Heat the beans in a small pot over low heat until heated through and keep warm. Prepare the remaining ingredients and have them ready for assembly. Heat a griddle or cast iron pan to high and toast the tortillas on both sides until crisp (if you try to fold them, they will crack). Lay out 1 tortilla on a cookie sheet and evenly spread it with half of the beans, 1/3 of the cheeses, 1/2 of the blackened chicken, 1 tablespoon of the green onions, and cover with a second tortilla. Repeat this layering order with the remaining ingredients. Finish with the third tortilla and garnish with the remaining cheese, cilantro and diced tomatoes. Bake for 5 minutes. Remove from the oven and portion with a slicing knife into 4 wedges. Serve with the Black Bean Salsa and Chipotle Ranch Dressing.

14: Molasses Cookies | 3/4 c. butter or half butter/half vegetable shortening 1 cup brown sugar 1 egg 1 1/2 tsp. baking soda 1/4 tsp. salt 1 1/2 tsp. cinnamon 1/4 cup molasses 2 1/4 cups flour | 1 Cream together shortening and brown sugar. 2 Stir in egg and molasses and mix well. 3 Fold in dry ingredients and stir. 4 Cover and chill till firm (1-2 hours). 5 Preheat oven to 350. 6 Roll dough into small balls and roll in white sugar. 7 Place on lightly greased cookie sheet. 8 Bake at 350 for 9-10 minutes. 9 Leave on sheet one minute until set.

15: Corn Soup | 4 TBSP. Butter 1/2 c. finely chopped onions 1 Tomato Chopped 2 c. canned Whole corn 2 c. Creamed corn 1 can Evaporated Milk 3 c. Chicken Broth Garlic powder and Cayanne pepper | 1.In a large saucepan, melt the butter over moderate heat 2.Add onions and saut'e for five minutes 3. Stir in tomatoes and cook a few more minutes 4. Add the rest of the ingredients 5.serve

17: Beef Stroganoff | 1 (12 ounce) package egg noodles, cooked and drained 6 ounces fresh mushrooms, sliced 1 onion, chopped 1/4 cup butter 2 pounds lean ground beef 4 tablespoons all-purpose flour 2 cups beef broth 1 cup sour cream salt and black pepper to taste | 1.Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain. 2.Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan. 3.Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.

18: Twice Baked Potatoes | 4 large russet potatoes, about a pound each Olive oil 1/2 cup sour cream 1/2 cup milk 2 Tbsp butter, softened 1 Tbsp cream 1 cup grated cheddar cheese 4 strips bacon 1/4 cup chopped green onion | 1 Bake the potatoes. Preheat the oven to 400F. Scrub the potatoes clean under running water. Poke each potato in several places with the tines of a fork so that when the potatoes are cooking they don't explode. Rub the potatoes all over with a little olive oil. Place directly on the middle or top rack of the oven. Cook for 1 hour and 15 minutes, or until the potatoes are cooked through. They should give a little when pressed. If short on time you can bake the potatoes in the microwave, 10 minutes on high heat for 2 potatoes, 15 minutes for 4 potatoes. The skins of microwave baked potatoes aren't nearly as crispy, so you may want to rub a little olive oil on them and finish them in a conventional oven at 400F for 10 minutes. 2 If you are including bacon as one of your mix-ins, while the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble. 3 Allow the potatoes to cool to touch. Slice the top third lengthwise off the potato. Use a spoon to scoop out the insides, forming a potato "canoe", leaving about 1/4 inch of potato on the skin. Alternatively you can slice the potatoes in half, lengthwise. In this case you may want to bake an extra potato so that you will have more potato filling to mound into the potato boats. 4 Place the scooped out potato insides, sour cream, milk, cream, and butter into a large bowl. Mash with a potato masher. If you want a creamy texture, beat with an electric beater until desired consistency. Note, do not over-beat potatoes, they can turn glue-y 5 Mix in the extras with the potatoes. Reserve some of the extras to sprinkle on the tops of the potatoes. Spoon fillings into the potato shells. Sprinkle with extra toppings. 6 Heat oven to 350F. Place potatoes on a roasting pan and bake 15 to 20 minutes until heated through. Yield: Serves 4 to 6.

19: Apple Braid | 2 pkgs. active dry yeast 1 c. warm water (105 to 115 degrees) 1/2 c. melted butter 1/2 c. granulated sugar 3 eggs, slightly beaten 1 tsp. salt 5 c. all-purpose flour 1 1/2 c. applesauce 1 egg 1/4 c. milk | 1. In a large mixing bowl, dissolve the yeast in the warm water. Add butter, sugar, eggs and salt, beating well. 2. Stir in the flour. Knead until a smooth dough is formed. 3. Cover. Refrigerate 4 hours or as long as 2 days. 4. Cut dough into thirds. Roll each portion out to form a 10 x 12 inch sheet. 5. Divide sheet of dough lengthwise into 3 equal strips. Each will be about 3 inches wide. 6. Spoon about 2 tablespoons applesauce down the length of each strip. Fold dough over filling to seal in applesauce. 7. Braid 3 strips together to make 1 loaf. Repeat for remaining 2 portions of dough. 8. Place on gresaed cookie sheet. Cover. Let rise 1 to 1 1/2 hours or until puffy and almost doubled. 9. Mix egg and milk. Brush mixture over loaves. 10. Bake at 375 degrees for 20 to 25 minutes or until golden.

20: Flourless Cookies | 1 cup creamy peanut butter 1 cup white sugar 1 egg 1Mix together egg, sugar and peanut butter. Roll into balls, whatever size you want. 2Place on an ungreased, parchment lined cookie sheet. Flatten with a fork. 3Bake for 15 minutes at 350F. Cookies are done with they are light brown and a little shiny in the middle. Let cool. Recipe yields 2 dozen, 2 inch round. To dress up cookies, sprinkle with colored sugar before they cool. This recipe must use creamy peanut butter. Excellent recipe for those who cannot have gluten.

21: Devils Food Cake | 1 1/2 cups sifted cake flour 1 1/4 cups sugar 1/2 cup cocoa 3/4 tsp. salt 1 1/4 tsp. baking soda 2/3 cup shortening (softened) 2/3 cup sour cream or buttermilk 1 tsp. vanilla 1/3 cup sour cream or buttermilk 2 eggs, unbeaten 1Have shortening at room temperature. Assemble all ingredients and utensils needed. Grease two deep 8-inch layer cake pans and sprinkle lightly with flour, shaking out excess. 2.Sift flour once before measuring. 3.Preheat oven to 350F. 4.Sift together into the large bowl of an electric mixer: sifted cake flour, sugar, cocoa, salt, baking soda. 5.Stir until well combined. Add shortening, 2/3 cup sour cream or buttermilk and vanilla. 6.Beat on medium speed for 2 minutes, scraping down side of bowl occasionally. 7.Add remaining 1/3 cup sour cream or buttermilk and 2 eggs. 8.Beat on medium speed for 2 minutes, scraping bowl often. 9.Pour batter into prepared pans and bake for 30-35 minutes. Remove from pans and cool. Ice with your favorite chocolate, coconut or vanilla icing.

22: Blueberry Muffins | 1 egg, slightly beaten 1/2 cup milk 1/4 cup vegetable oil or melted butter 1 1/2 cups flour 1/2 tsp. salt 3/4 cup sugar 2 tsp. baking powder 3/4 cup blueberries, rinsed, or fresh or frozen 1.Beat egg slightly; stir in milk and oil. 2.Sift together flour, salt, sugar and baking powder. 3.Combine both mixtures; stir in blueberries. 4.Fill muffin cups 2/3 full. Sprinkle tops with coarse granulated sugar (such as turbinado) if desired. 5.Bake at 400F for 20 minutes or less. 6.Makes 12 standard size muffins.

23: Mac and Cheese | 1 2/3 cups dry, small elbow macaroni, cooked and drained 2 tablespoons cornstarch 1 teaspoon salt 1/2 teaspoon dry mustard 1/4 teaspoon ground black pepper 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk 1 cup water 2 tablespoons butter or margarine 2 cups shredded sharp Cheddar cheese, divided | Preheat oven to 375 degrees F. Grease 2-quart casserole dish. 2. Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1 1/2 cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese. 3. Bake for 20 to 25 minutes or until cheese is melted and light brown.

24: Poached Pears | 1 1/2 cups orange juice 1/2 cup packed brown sugar 1 (3 inch) cinnamon stick 4 large pears, peeled, halved, and cored 1/2 cup fresh raspberries | In a large saucepan, bring the orange juice, brown sugar and cinnamon stick to a boil. Reduce heat; cook and stir over medium heat until sugar is dissolved. Add pears; cover and simmer for 15-20 minutes or until tender but firm. 2. Using a slotted spoon, place each pear half in a dessert dish. Garnish with raspberries. Drizzle with poaching liquid.

25: 2 cups miniature marshmallows 1/4 cup butter 4 cups chow mein noodles | Butter a 12 cup muffin tin. 2. Combine marshmallows and butter over medium heat in a saucepan; stir until the butter and marshmallows have melted. Stir in the chow mein noodles, coat well. Butter fingers and press the mixture into the bottom and sides of the prepared muffin tin. Refrigerate until firm. | Jelly Bean Cookies

26: 6 tablespoons grated Parmesan cheese 1 1/2 cups Prego® Traditional Italian Sauce vegetable cooking spray 6 small skinless, boneless chicken breasts 1 1/2 cups shredded part-skim mozzarella cheese | Stir 4 tbsp. Parmesan cheese into pasta sauce. 2. Spray skillet with cooking spray and heat 1 min. Add chicken and cook until browned. Drain. 3. Pour pasta sauce over chicken; turn breasts over to coat both sides with sauce. Cover and cook over medium heat 10 min. or until done. 4. Top with mozzarella cheese and remaining 2 tbsp. Parmesan cheese. Let stand 5 min. or until cheese is melted. | Chicken Parmesan

27: 1/2 c. unsalted butter, softened 1 c. brown sugar 3 tbsp. granulated sugar 1 egg 2 tsp. vanilla extract 1/2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1-3/4 c. flour 1-1/2 tsp. instant espresso powder, slightly crushed 8 oz. semisweet chocolate chips Cream the butter with the sugars until fluffy. Beat in the egg and the vanilla extract. Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375F for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie. Makes 12 to 15 large cookies. | Nieman Marcus Cookies

28: Nacho's | 1 (10.75 ounce) can Campbell's® Condensed Cheddar Cheese Soup 1/2 cup Pace® Thick & Chunky Salsa 1 pound ground beef 1 small onion, chopped 5 cups tortilla chips 1 medium tomatoes, chopped 1 jalapeno pepper, sliced (optional) | Stir the soup and salsa in a 2-quart saucepan. 2. Cook the beef and onion in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Stir 1/2 cup soup mixture into the skillet. Cook until the beef mixture is hot and bubbling. 3. Heat the remaining soup mixture over medium heat until it's hot and bubbling. 4. Place the chips onto a serving platter and top with the beef mixture. Spoon the soup mixture over the beef mixture. Top with the tomato and jalapeno pepper, if desired.

29: Mexican Dip | 1 lb lean ground beef 1 lb Jimmy Dean sausage with sage 1 large jar of Cheese Whiz 1 large jar of picante sauce 2 packages old El Paso taco seasoning Brown ground beef and sausage, draining excess liquid. While meat is cooking, put cheese and salsa in Crock-Pot on high heat. When meat is done, add taco seasoning with 1/4 cup hot water; stir, then add to Crock-Pot. Continue to simmer for about 2 hours. Serve with Tostitos dips.

30: Mexican Sweet Bread | 1 (16 oz.) frozen bread dough 1/2 c. sugar 1/2 c. flour 1/4 c. melted butter 2 tbsp. slightly beaten egg 1/2 tsp. cinnamon | Let frozen bread dough thaw until pliable. Cut loaf into 16 pieces and shape into balls. Place balls on greased baking sheet, 2" apart. Flatten balls slightly with palm of your hand. Mix together sugar, flour, butter, egg and cinnamon. Spread 1 tablespoon topping on each bun. Let rise until double in size. Bake in 400 degree oven for 10 minutes or until lightly browned. Remove from pan to cool on rack. Makes 16 rolls.

31: 6 slices bacon, cut into 1 inch pieces 1 cup chopped celery 1 green bell pepper, seeded and chopped 1 onion, chopped 1/2 pound cubed cooked ham 1/2 pound cubed cooked chicken 1/2 pound cubed smoked sausage 2 (14.5 ounce) cans crushed tomatoes, with liquid 2 cups beef broth 2 cups chicken broth 1 teaspoon dried thyme 2 teaspoons Cajun seasoning 2 cups uncooked white rice 1/2 pound salad shrimp | 1.Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender. 2.Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender. 3.Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.

32: Egg Rolls | 1 pound ground pork 1 teaspoon ground ginger 1 teaspoon garlic powder 1 quart peanut oil for frying 2 tablespoons all-purpose flour 2 tablespoons water 2 cups shredded cabbage 2 ounces shredded carrots 8 (7 inch square) egg roll wrappers 2 tablespoons sesame seeds (optional) | Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside. 2. In another large skillet heat oil to about 375 degrees F (190 degrees C) 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 reserved pork mixture. Mix all together. 3. Lay out one egg roll skin with a corner pointed toward you. Place about a 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. 4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

33: Spicy Chicken Stir-fry | Sauce: 2 tbsp. low-sodium soy sauce 1 tbsp. orange juice 1 tsp. dark sesame oil 1 tsp. honey 1 tsp. crushed red pepper 1/2 tsp. cornstarch | Stir fry: 1 tbsp. canola oil 3/4 lb chicken breast halves, cut into thin strips 1 tbsp minced fresh ginger 3 minced garlic cloves 2 cups sliced bok choy 1 cup snow peas 1 red bell pepper, cut into thin strips | In bowl, stir together all sauce ingredients. Heat wok or lg skillet over high heat. Add oil, coat bottom. Add chicken, stir-fry 4-5 min, remove chicken, keep warm. If needed add more oil to skillet or wok. Add ginger and garlic, cook 30 seconds. Add bok choy, snow peas, and bell pepper. Stir-fry 1-2 minutes or until vegetables are crisp-tender. Return chicken to wok. Stir in sauce. Bring to boil, stirring constantly. Serve.

34: Egg Drop Soup | Ingredients 4 cups chicken broth, divided 1/8 teaspoon ground ginger 2 tablespoons chopped fresh chives 1/4 teaspoon salt 1 1/2 tablespoons cornstarch 2 eggs 1 egg yolk | Directions 1. Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside. 2. In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

35: Beef lo mein | 1 lb. Soft Lo Mein Noodles (cook in boiling water for 1 min., rinse and drain) 1/3 lb. beef (shredded and marinated) 1 lb. bean sprouts (washed) 3 Chinese mushrooms (pre-soaked in water for a few hours, shredded) 1 med. size carrot (shredded) 3 scallions (shredded) 2 slices ginger root 1 clove garlic 8 to 12 tbsp. cooking oil | SAUCE: Mix well: 2 tbsp. dark soy 1/2 tsp. sugar | BEEF MARINADE: 1/2 tsp. wine 1 tbsp. light soy 1/2 tsp. sugar Sprinkle pepper 1 tsp. cornstarch Dashes sesame oil 1 tbsp. cooking oil | 1. Heat 2 tbsp. oil in wok over high temperature. Brown 1 slice ginger root and 1 garlic, discard. 2. Stir-fry bean sprouts for 1 minute. Sprinkle some salt, remove. 3. Heat 3 tbsp. oil over high temperature. Brown 1 slice ginger root. Add beef and mushrooms, stir-fry for 2 minutes, remove. 4. Heat 1 tbsp. oil, put in carrot, cook for 1 minute. Add 3 tbsp. oil. When wok is smoky hot, put in noodles, stir-fry quickly and turn heat to medium. 5. Add scallions, bean sprouts, beef and mushrooms. Stir-fry to mix them with noodles thoroughly. 6. Pour in sauce and stir-fry for another minute, serve.

36: Egg foo yung | Ingredients 8 eggs, beaten 1 cup thinly sliced celery 1 cup finely chopped onion 1 cup bean sprouts 1/2 cup diced fresh mushrooms 1/3 cup chopped cooked chicken breast 1/3 cup cooked and crumbled ground beef 1/3 cup chopped cooked pork 1 teaspoon salt 1/4 teaspoon ground black pepper FOO YUNG SAUCE 2 cubes chicken bouillon 1 1/2 cups hot water 1 1/2 teaspoons white sugar 2 tablespoons soy sauce 6 tablespoons cold water 1 1/2 tablespoons cornstarch | Directions 1. Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together. 2. Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside. 3. To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.

37: Ingredients: 1 cup all-purpose flour 1 cup ground almonds 1/4 teaspoon baking powder dash salt 1/2 cup butter, softened 3/4 cup granulated sugar 1 large egg white 1/2 teaspoon almond extract 48 whole blanched almonds | Stir together flour, ground almonds, baking powder, and salt; set aside. In a mixing bowl cream butter and sugar at medium speed of electric hand held mixer. Beat in egg white and almond extract. Stir flour and ground almond mixture into the creamed mixture. Cover with plastic wrap; chill for about 2 hours. Shape dough into small balls, about 3/4-inch. Place balls 2 inches apart; flatten slightly with the bottom of a glass. Press an almond into the center of each cookie. Bake at 350 for about 12 minutes, or until set but not browned. Makes about 4 dozen almond cookies. | Almond cookies

38: 2 large egg whites 1/2 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 3 tablespoons vegetable oil 8 tablespoons all-purpose flour 1 1/2 teaspoons cornstarch 1/4 teaspoon salt 8 tablespoons granulated sugar 3 teaspoons water | 1. Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets. 2. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff. 3. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture. 4. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon. Note: if you want to dye the fortune cookies, add the food coloring at this point, stirring it into the batter. For example, I used 1/2 teaspoon green food coloring to make green fortune cookies. 5. Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter. 6. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 - 15 minutes). 7. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies. | Fortune Cookies

39: Ingredients 1 (8 ounce) can pineapple chunks, drained (juice reserved) 1/4 cup cornstarch 1 3/4 cups water, divided 3/4 cup white sugar 1/2 cup distilled white vinegar 2 drops orange food color 8 skinless, boneless chicken breast halves - cut into 1 inch cubes 2 1/4 cups self-rising flour 2 tablespoons vegetable oil 2 tablespoons cornstarch 1/2 teaspoon salt 1/4 teaspoon ground white pepper 1 egg 1 1/2 cups water 1 quart vegetable oil for frying 2 green bell pepper, cut into 1 inch pieces | In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens. 2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated. 3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels. 4. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top. | Sweet and sour Chicken

40: Manicotti | Ingredients 1 pint part-skim ricotta cheese 8 ounces shredded mozzarella cheese 3/4 cup grated Parmesan cheese 2 eggs 1 teaspoon dried parsley salt to taste ground black pepper to taste 1 (16 ounce) jar spaghetti sauce 5 1/2 ounces manicotti pasta | Directions 1. Cook manicotti in boiling water until done. Drain, and rinse with cold water. 2. Preheat oven to 350 degrees F (175 degrees C). 3. In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well. 4. Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese. 5. Bake 45 minutes, or until bubbly.

41: Bread sticks | 3 to 3 1/4 c. flour 1 pkg. dry yeast 1 tbsp. sugar 2 tbsp. olive oil or cooking oil 1 egg yolk 1 egg white 1 1/2 tsp. salt 1 1/4 c. warm water | In large bowl, combine 1 cup flour, yeast, sugar, and salt. Combine warm water, oil, and egg yolk. Add to large bowl. Beat at low speed with electric mixer until blended. Beat 3 minutes at high speed. By hand, stir in enough flour to make a soft dough. Turn dough out onto a lightly floured work surface. Knead until smooth. Shape into a ball; cover and refrigerate 3 to 4 hours or overnight. Divide into 16 equal parts. Cover and let rest for 10 minutes. Roll each piece of dough to form rope 14 inches long. Place 2 inches apart on greased baking sheet. Add 1 tablespoon water to egg whites; beat until frothy. Brush over dough. Let rise in warm place (45 to 60 minutes). Brush again with egg mixture; sprinkle coarse salt. Bake 425 degrees for 10 minutes.

42: Bruchetta | 8 Roma (plum) tomatoes, diced 1/3 cup chopped fresh basil 1/4 cup shredded Parmesan cheese 2 cloves garlic, minced 1 tablespoon balsamic vinegar 1 teaspoon olive oil 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 loaf French bread, toasted and sliced | In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

43: Fritatta | 1 sm. onion, chopped 1 lg. clove garlic, minced 2 tsp. vegetable oil 1 1/4 lb. zucchini, grated 12 oz. fresh spinach, washed with stems removed 1 tsp. dried thyme 1 tsp. dried basil 1 tsp. dried rosemary, crushed Freshly ground black pepper, to taste 3 eggs 3 egg whites 2 tbsp. grated Parmesan cheese | 1 1/2 cups egg substitute may be used in place of the eggs and egg whites. In a large skillet with oven-proof handle, sauté onion and garlic in oil. Add zucchini, spinach, thyme, basil, rosemary, pepper. Cook until zucchini is tender and liquid evaporates. In medium bowl, beat egg and egg whites with Parmesan cheese. Pour over zucchini mixture and cook over medium-low heat until bottom is set, 3-4 minutes. With top still "wet", broil 6 inches from heat until golden brown, about 2-4 minutes. Serve immediately. Serves 4.

44: 1/2 c. water 1/4 c. butter 1/2 c. sifted regular flour 1/8 tsp. salt 2 eggs 1 qt. vanilla ice cream Fudge sauce | Profiteroles | Heat water and butter to boiling in a medium size heavy saucepan. Add flour and salt all at once; stir vigorously with a wooden spoon until batter forms a thick smooth ball that follows spoon around pan; remove from heat at once. Beat in eggs, one at a time, beating well after each addition until batter is shiny-smooth. Spoon in small mounds, a rounded teaspoonful for each, 2 inches apart on un-greased cookie sheets. Measure carefully so puffs will be about the same size. Bake in hot 400 degree oven for 25 minutes or until puffed, crisp and golden. Remove carefully from cookie sheets, cool completely on wire racks. Makes 20 cream puffs. When ready to fill, split puffs; spoon a tablespoon of vanilla ice cream into each; press tops back in place. Pile into a shallow serving bowl; drizzle with warm Fudge Sauce. To hold for serving later, place filled puffs in a single layer on cookie sheets, cover and store in freezer. Let stand at room temperature 10 to 15 minutes before serving to soften.

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  • By: Jasmine H.
  • Joined: almost 6 years ago
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About This Mixbook

  • Title: My Recipe Book :)
  • Theme for Mixbook Scrapbookers
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  • Started: almost 6 years ago
  • Updated: about 5 years ago

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