1: Lemon Melting Moments | Ingredients: 1 C. Butter 2 3/4 Tbsp. Sugar 1/4 C. Cornstarch 1/2 C. Flour 1/2 TSP. Lemon Extract Powdered sugar Lemon juice | Directions: Preheat the oven to 350 Cream together butter and sugar until light; add lemon extract, cornstarch and flour. Form into small balls, about 3/4 inch or about the size of a nickel. Bake for 20 minutes or until firm. Frost with icing made by mixing powdered sugar with a few drops of lemon juice until drizzling consistency.
2: Best Egg Roll | Ingredients: 1/2 pound ground Pork 1/2 teaspoon Ground Ginger 1/2 Teaspoon Garlic Powder 2 Cups Peanut Oil (for frying) 1 Tablespoon All-Purpose Flour 1 Tablespoon Water 1 cup Shredded Cabbage 1 Ounce Shredded Carrots 4 (7 inch square) Egg Roll Wrappers 1 Tablespoon Sesame Seeds (optional) | Yields 4 servings
3: Directions: Season pork with ginger and garlic powder and mix thoroughly. heat mixture in a medium skillet, stirring, until pork is cooked through until no longer pink. set aside. 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. Lay out one egg roll skin with a corner pointed towards you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on the egg roll paper and fold corner up over the mixture. Fold left and right corners towards 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 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.
4: Sweet and Sour Chicken | Ingredients: 1/2 Green Pepper, seeded and cut into slices Medium Carrot cut into chunks 1/2 lb Lean boneless Chicken (cut into cubes) 1 Egg, slightly Beaten 1/2 Tsp Salt 2 Tbs Cornstarch 2 Tbs Flour 2 Tbs Chicken Broth 1 1/2 C Oil | Directions: 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.
5: Sauce: | Ingredients: 1/2 Tbs Oil 1/2 Tsp Garlic 1/4 C Chicken Broth 2 Tbs Sugar 2 Tbs Red Wine-Vinegar 1/2 Tsp Soy Sauce 1/2 Tbs Cornstarch dissolved in 1 Tbs Cold Water | Directions: Boil
6: Egg Foo Yung* | Ingredients: 1/2 Fresh Bean Sprouts 4 Fresh Mushrooms 1/2 lb. Shrimp [ if preferred ] 2 - 4 tbsp. Oil 3 Eggs | Sauce Ingredients: 3/4 cup Chicken Broth 1 tbsp. Soy Sauce 1/2 tsp. Salt 1 tbsp. Cornstarch dissolved in 2 tbsp. Cold Water
7: Directions: | Bring broth to a boil. Add Soy Sauce, Salt and Cornstarch mixture. Reduce heat. Cook for 2 minute until sauce is thick and clear. Keep warm. Rinse fresh bean sprouts. Drain and pat dry. Rinse shrimp under cold water. Pat dry. Dices into 1/4 - inch pieces. Place bean sprouts, shrimp, mushrooms, eggs, oil, 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 a another 30 seconds. Add shrimp and stir-fry for 1 minute. Transfer to a plate. Beat eggs well. Add shrimp, bean sprouts, and mushrooms. set wok over high heat. Pour a little bit of the egg mixture into a greased skillet. Cook for 30 - 45 seconds, then flip.
8: Almond Cookies | Ingredients: 1/2 cup Butter, softened 1/2 cup sugar 1/2 tsp. Almond extract 1 Egg 1 1/4 cup Flour 1/2 tsp. Baking Soda A dash of Salt A dash of Red food coloring [if desired]
9: 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 with a wooden spoon. Shape into 1-inch balls. Place on an ungreased cookie sheet. Flatten slightly by pressing the center of the cookie with your thumb. Dip end of toothpick into food coloring and touch top of cookie or place Spanish peanut on top in the center of each cookie. Bake in preheated oven at 350 degrees for 10 minutes. Makes 4 1/2 dozen.
10: Beef and Broccoli Lo Mein with Ramen Noodle | Ingredient: 3/4 pound boneless beef steak (sirloin or other tender cut) 1 tsp. soy sauce 1 tsp. Cooking sherry 1/2 tsp. cornstarch 1 packages Ramen noodles (chicken flavor) 2 cup boiling water 1 1/2 cups Broccoli flowerets (cut into small pieces) 2 3/4 tbsp. peanut oil for stir-frying 1 1/2 tbsp. oyster sauce 1 tsp. cornstarch dissolved in 1 tsp. water
11: Directions: | Slice beef into thin slices, about 2 inches long. Place in bowl and stir soy sauce, sherry, and cornstarch. Break ramen noodles block into 3 piece each. Place in a bowl, sprinkle with contents of seasoning packet and cover with 2 cup of boiling water. Stir and let soak. Steam broccoli in the Microwave until barely tender, about 2 minutes. Heat oil in a large skillet or wok. When very hot, stir-fry beef until no longer pink. Toss in broccoli and stir. Pour 1/3 cups of the broth from the soaking noodles into a measuring cup. Add the Oyster sauce to the measuring cup and stir. Drain the noodle, 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 noodle and stir and cook until evenly coated and heated through. SERVE IMMEDIATELY!
12: Egg Drop Soup | Ingredients: | 4 cups Chicken Broth 1 Green Onion 1/3 oz. Spinach 2 Eggs 1/2 tsp. Salt 1 tbsp. Cornstarch dissolved in 1 tbsp. Cold Water
13: Directions: | Wash and separate spinach leaves. Break into 4-inch section. 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 into warm bowl. Garnish with chopped green onion. serve at once. | Serves 6
14: Enchiladas | Ingredients: 1 lb. ground beef 1 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 enchiladas sauce oil - frying | Serves 6
15: Directions: In a frying pan, cook beef and onion until done. Drain excess grease. In another frying pan, heat 1/4 inch of oil until hot. Fry tortillas briefly on both sides until soft. Stack fried tortillas between sheets of paper toweling. 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 13 x 9 x 2-inch baking dish.Pour remaining sauce over enchiladas. Place in 350-degree oven for 20 minutes or until cheese is melted.
16: Empanadas | Ingredients: 1 cup all-purpose flour 1/4 tsp. salt 1/3 cup shortening 3 tbsp water 1 1/4 cup pealed, cored and sliced apples 1/2 cup white sugar 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 yellow onion 1/2 green bell pepper 1/4 tbsp olive oil 1/2 cup tomato paste 1/4 cup water 1/2 tbsp distiled white vinegar 1/2 pound lean steak, cut into 1 inch cubes
17: Directions: 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. From 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. To make fruit filling: In a saucepan, combine fruit, sugar, cinnamon, and nutmeg. Heat over medium heat until hot, thoroughly mixing. 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 sauce. Place a large spoonful of one of the above mixtures to the center pf a dough circle. Place another circle on top. Fasten the two circle together by pressing the edges with a fork. These may then be baked in a preheated 350 degrees F, until golden brown.
18: Beef and Bean Tostadas | Ingredients: 1 lb ground beef 1 env. taco seasoning mix 4 tostada shells 2 cans refried beans shredded lettuce diced tomatoes shredded cheedar cheese hot taco sauce | Directions: Prepare ground beef according to directions on seasoning mix packet. Preheat oven to 350 degrees. Place tostadas shells on baking sheets. Warm in oven 5 to 7 minutes. Spread each tostada shell with 1/4 cup beans. Top with 1 to 2 tablespoons beef mixture, shredded lettuce, tomatoes, cheese and taco sauce.
19: Mexican Rice | Ingredients: 1 cup long grain white rice 1 tbsp vegetable oil 1 1/2 cups water 1/2 onion, finely chopped 1/2 green bell pepper, finely chopped 1 fresh jalapeno, chopped 1 tomato, seeded and chopped salt and pepper to taste 1/4 cup chopped freh cilantro 1 clove garlic, halved | Directions: In a medium sauce pan, cook rice in oil medium heat for about 3 minutes. Pour in water and bring to a boil. Stir in onion, red pepper, jajapeno, and diced tomato. season salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.
20: Bunuelos | Ingredients: 2 eggs 1 cup flour 2 tbsp sugar 1/2 tsp baking powder 1/2 tsp salt oil for frying 1/2 cup sugar 1/2 tsp cinnamon
21: Directions: In a large bowl, beat together with electric mixer, eggs and 1/4 cup sugar until thick and lemon colored. Stir together 1 1/2 cups of flour, baking powder, ans salt. Gradually add to egg mixture. Beat until well blended. Stir in 1/4 cup flour. Turn soft dough onto board coated with about 1/4 cup remaining flour. Gently knead for about 5 minutes until dough is smooth and no longer sticky. Divide dough into 16 equal piece. Shape each piece into a ball. Cover each ball with waxed paper to prevent drying. When all balls are made and covered, allow to rest 20 minutes. Remove waxed paper. On floured board, roll each ball into 5-inch circle. Stack circles between piece of waxed paper. Heat 1 1/2 inches of oil in a heavy frying pan to 350 degrees. Use deep-fat-frying thermometer. Mix 1 cup sugar and cinnamon. Fry circles of dough, one at a time, in hot oil for 1 1/2 minutes or until golden brown. Turn once. Remove from oil Drain on paper towels. Coat thoroughly with cinnamon and sugar mixture. Repeat until all Bunuelos are cooked and coated. Makes 16.
22: Mexican Wedding Cakes | Ingredients: 1 cup butter, soften 3/4 cup confectioners' sugar 2 tsp vanilla 2 cups flour 1 cup finely chopped walnuts powdered sugar | Directions: In a large bowl, cream butter and powdered sugar. Stir in vanilla and a tbsp of water. In another bowl, mix flour and nut together. Add to butter mixture. Shape into small balls. Place on ungreased cookies sheet. Bake in 300-degree oven for 20 minutes. Roll in confectioners' sugar.
23: Totops con Guacamole | Ingredients: Dry corn tortillas for frying 2 large ripe avocados 1 tbsp lemon juice 1/2 clove garlics, minced 3 tbsp minced onion 1 chopped tomato, chopped 1/4 tsp salt 2 drops tabasco sauce | Direction: Leave tortillas out of package overnight. Cut each tortilla in 6 equal pie-shaped pieces. Pour 1 inch of oil in a heavy frying pan. Heat oil to 375 degrees. Fry and stir tortilla pieces. a few at a time, until golden brown and crisp. Drain on paper towels. Serve warm for dipping. Cut avocado in half. Remove pits. Scoop out pulp. Mash coarsely with fork while blending in lemon juice. Add salt, tabasco sauce, onion, and garlic. Mix well.
24: Monkey Bread | Ingredients: 3/4 cup sugar 2 tsp cinnamon 4 biscut pkgs 1/2 cup butter, melted 3/4 cup brown sugar | Directions: Grease pan. Mix sugar(white) and cinnamon. Cut biscuts in 1/2, roll into balls. Roll balls into sugar/cinnamon. Melt butter and brown sugar together. Pour over. Bake 30 minutes.
25: Huevos Rancheros: | Ingredients: 2 tbsp vegetable oil 4 (6 inch) corn tortillas 1 cup refried beans with green chilies 1 tsp butter 4 eggs 1 cup shredded cheddar cheese 8 slices bacon, cooked and crumbled 1/2 cup salsa | Directions: Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease. Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortilla have absorb it all. Place tortillas onto plate and spread layer of beans on them. Top with cheese, a fried egg, crumbled bacon and salsa.
26: Fetticini | Ingredients: 1/2 cup butter 1/2 cup parm. Cheese 1/2 box of noodles 1 cup heavy cream 1/8 tsp nutmeg | Directions: Melt butter on moderate heat into large frying pan. Add cream, stir constantly. Don't let cream boil. Add cheese and nutmeg and continue to stir. Drain noodles when they have cooked and toss sauce with noodles. Parmesan cheese maybe sprinkled on top. Can also add chicken and vegetables.
27: Italian Wedding Soup | Ingredients: 1/2 pound extra-lean ground beef 1 egg, lightly beaten 2 tbsp dry bread crumbs 1 tbsp grated parmesan cheese 1/2 tsp dried basil 1/2 tsp onion powder 4 cups chicken broth 2 cups thinly sliced spinach 2/3 cup uncooked orzo pasta 1/3 cup finely chopped carrot | Directions: In a medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder. Shape into 3/4 inch balls. In large saucepan, heat broth to boiling. Stir spinach, 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.
28: Penne Senese | Ingredients: 1/2 lb penne pasta 1 tbsp butter 1/4 cup extra virgin olive oil 1/2 cup yellow onions, chopped 1 tsp cloves garlic, chopped 1/2 lb mushroom, sliced 6 italian sausage links, casing removed 1 tbsp all-purpose flour 1 1/2 cups heavy cream 1/2 tbsp italian seasoning 1/2 cup grated parmesan cheese 1 tsp garlic pepper salt
29: Directions: Heat pan over medium heat. Add butter and allow to melt. Add oil, onions, and garlic. Reduce heat and cook for 5 minutes. Add mushroom and sausage. Cook until no longer pink. Whisk in flour and let cook for 1 minute to rid of flour taste. Add remaining ingredients. Bring to a boil, lower heat and simmer for 10 minute, or until sauce reaches desired consistency. Add cooked, drained pasta to pan with saucer. Toss well. Transfer to large serving platter and garnish with fresh basi, sagee and additional paresan cheese.
30: Chocolate Ricotta Pie | Ingredients: Crust: 1 1/4 cup graham cracker crumbs 1/2 cup melted butter 2 Tbsp granulated sugar Filling: 1 lb ricotta cheese 3/4 cup confectioner’s sugar 1 tsp almond extract 1 cup toasted almonds 1/2 cup semisweet chocolate chips 1 1/4 cup heavy cream
31: Directions: PRE-HEAT oven to 375F. 1.MIX graham cracker crumbs, butter and sugar together in a bowl. Shape inside 9” pie plate. If crust is too crumbly, add a small amount of butter so crumbs will hold together. Bake at 375 for 8-9 minutes, until lightly browned. Allow to cool. 2.COMBINE ricotta, confectioner’s sugar, and almond extract in a bowl and set aside. 3.COMBINE almonds and chocolate. Chop together in a food processor; do not chop too fine. 4.FOLD together cheese mix and chopped almond & chocolate and chill. 5.WHIP heavy cream until stiff. Fold into ricotta and chocolate mix half at a time. 6.SPOON into chilled crust and let sit overnight before serving.
32: GREAT GRANDMA CASTELLANO'S SPAGHETTI SAUCE | Ingredients: 1 lb. ground beef 1/2 of a diced green bell pepper 1/2 of a diced yellow onion 1 tablespoon chopped fresh garlic 2 tablespoons olive oil 1 teaspoon honey 1 tablespoon Italian seasoning 1/4 cup brown sugar 6 oz. can Contadina tomato paste 2 cans of 15 oz. Contadina tomato sauce 1 cup diced mushrooms 6 oz. water
33: Directions: Brown ground beef in large sauce pan and strain. Mix ground beef and all the ingredients except the tomato paste, tomato sauce and water back into large sauce pan. Cook on stove with medium heat for about 7 to 10 minutes, until chopped onions have a clear color. Add tomato paste and tomato sauce with 6 oz. of water. Stir on high heat until sauce boils. Turn heat down to a very low simmer and cover. Simmer for 1 hour. Serve with any kind of pasta. Makes enough sauce for 2 lb. Of pasta. Pour half of the sauce in the cooked pasta. Use other half to put on top of each serving of pasta.