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Foods I Cookbook

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FC: Favorite Recipes | By: Sadesia Steadwell

1: My top 10 favorite breakfast recipes!

2: Ingredients 3 1/2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 cup sugar 3 eggs 1 stick butter or margarine, melted and cooled Approximately 1 cup whole milk 1 cup fresh or thawed and drained frozen blueberries (about 8 per pancake) Vegetable oil or butter, for cooking | Blueberry pancakes

3: Directions 1. In a large bowl, combine the flour, baking powder, salt, and sugar. In a medium bowl, lightly beat the eggs then whisk them into the flour mixture. 2. Combine the butter and 1 cup of milk in the medium bowl then gradually whisk this mixture into the batter. The batter should be slightly thicker than heavy cream. It the batter is too thick, add a little more milk. 3. Heat a seasoned griddle or a large heavy-bottomed skillet over medium heat. If the pan is not well seasoned, add a little oil to prevent the pancakes from sticking. 4. Spoon or pour about 3tablespoons of batter onto the griddle to form a pancake. 5. Repeat forming only as many pancakes as can fit on the griddle with 1-inch or so of space around each. 6. Drop 7 or 8 blueberries on each pancake. Cook until bubbles form on the pancake surfaces then flip and continue cooking until the second sides are golden, about 3 minutes longer. Final step: The pancakes are best served immediately topped with maple syrup and additional butter but they may be kept warm in a low (200 degree F) oven until all the batter has been cooked.

4: 1 can (11 ounces) mandarin oranges 1/4 cup plus 2 tablespoons mayonnaise 1-1/2 cups seedless grapes, halved 2 small apples, chopped 2 small bananas, sliced 1/3 cup flaked coconut 1/3 cup chopped walnuts 1/4 cup maraschino cherries, halved 1/4 cup raisins | Fruit Salad

5: Directions Drain oranges, reserving 4-1/2 teaspoons juice (discard remaining juice or save for another use). In a small bowl, combine mayonnaise and reserved juice. In a large bowl, combine the oranges, grapes, apples, bananas, coconut, walnuts, cherries and raisins. Divide among serving dishes; drizzle with mayonnaise mixture. Serve immediately. Yield: 6-8 servings

6: 1/2 cup quick-cooking rolled oats cup vanilla soy milk 1 tablespoon honey 1+1/8 teaspoon cinnamon | Mix all the ingredients together in a microwave-safe bowl. Nuke for 1-2 minutes. | Honey Cinnamon Oatmeal

7: 4 eggs 1 teaspoon sugar, optional dash salt 1 cup milk 10 to 12 slices white bread butter maple syrup or other syrup | 1.Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk. 2.Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine. 3. Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time. 4. Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup. Recipe for French toast serves 4.

8: Breakfast Pizza | 4 eggs, lightly beaten 2 tablespoons butter 2 (8-inch) pizza crusts (recommended: Boboli) 1 tablespoon extra-virgin olive oil 2 cups shredded jack cheese blend (recommended: Colby) 4 fully cooked sausage patties, crumbled (recommended: Jimmy Dean) 1/4 cup shredded Parmesan 1 medium tomato, diced 1 teaspoon Italian seasoning | In a medium pan over medium heat, scramble eggs in butter; set aside. Lay out pizza crusts and brush each with oil. Top with eggs, cheese, crumbled sausage, Parmesan, tomatoes, and Italian seasoning. Preheat oven to 450 degrees F. Prepare pizza as directed. Bake in preheated oven for 8 to 10 minutes or until cheese is melted and begins to bubble.

9: Cooking spray 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups fat-free milk 1 tablespoon butter, melted 1 teaspoon vanilla extract 1 large egg yolk 1 large egg white 1 tablespoon sugar 1/2 cup semisweet chocolate minichips | Chocolate Waffles | Coat a waffle iron with cooking spray, and preheat. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl. Place milk, butter, vanilla, and egg yolk in a bowl; stir with a whisk. Add to flour mixture, stirring until blended. Beat egg white and sugar with a mixer at high speed until stiff peaks form. Fold into flour mixture. Fold in minichips. Spoon about 1/2 cup batter onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter

10: Ingredients 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 bananas, mashed 3/4 cup white sugar 1 egg, lightly beaten 1/3 cup butter, melted 1/3 cup packed brown sugar 2 tablespoons all-purpose flour 1/8 teaspoon ground cinnamon 1 tablespoon butter | Directions 1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. 2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. 3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. 4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. | Banana Crumbs Muffins

11: (Crunchy) Berries n' Yogurt! | Ingredients 1 cup of plain vanilla yogurt 1/2 cup of mix berries 4 -5 tablespoons of crunchy granola cereal | Directions Mix all together and enjoy.

12: Banana Cornflakes | Ingredients 1 cup of milk 1 cups of plain cornflakes 1-2 sliced bananas | Directions Add all together and enjoy.

13: Ingredients 2 cups biscuit mix 1/4 cup butter, cut in small pieces 3 oz. cream cheese, cut in small pieces 1/4 cup milk 2/3 cup whole strawberry preserves | Put biscuit mix into a bowl; using a pastry blender, cut in butter and cheese until pieces are the size of peas. Gradually add milk, blending with a fork. (Mixture will be lumpy and crumbly.) Turn dough onto a lightly greased baking sheet and roll into a 14x8-inch rectangle. Evenly spread strawberry preserves through center of rectangle in a 2-inch wide, lengthwise strip. Cut dough with a knife into 1-inch strips from the outside edges to the filling. Braid the strips over filling by lifting one strip from each side and crossing diagonally in center. Bake at 425CF about 15 minutes, or until lightly-browned.

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16: Appetizers

18: INGREDIENTS 1 1/2 pounds chicken meat cooked (southwestern grilled style) 16 flour tortillas 12 ounces Mexican style shredded cheese (to taste) 1/2 bunch cilantro, chopped or 1 teaspoon dried cilantro, if desired 1 can (7 oz.) green chili pepper (to taste) 1/2 box Sunshine® Cheez-It® Hot & Spicy crackers. | DIRECTIONS 1. Arrange chicken meat over tortillas. Top with cheese, cilantro, peppers and Cheez-It® Crackers. Cover with remaining tortillas. Cook over a low to medium heated grill until cheese melts, about 4-5 minutes. Cook on both sides of the tortilla. Serve with guacamole, salsa, and Sunshine® Cheez-It® Hot & Spicy crackers. | Spicy chicken quesadillas

19: INGREDIENTS 1 boneless, skinless chicken breast half (about 6 oz.) 1 1/2 teaspoons chili powder 1 1/2 teaspoons paprika 1 teaspoon salt 1 teaspoon cumin 1/4 teaspoon cayenne pepper 1 medium avocado, finely chopped 1/4 cup finely chopped and seeded tomato 1 tablespoon lemon juice 3/4 cup canned fat free refried beans 72 Keebler® Town House® Flipsides® Garlic Herb crackers | DIRECTIONS 1. Place chicken breast between 2 pieces of plastic wrap. Lightly pound with flat side of meat mallet to 1/2-inch thickness. Remove plastic wrap. 2. In small bowl stir together chili powder, paprika, salt, cumin and cayenne pepper. Rub on both sides of chicken breast. Place on rack of broiler pan. Broil 4- to 5-inches from heat for 10 to 12 minutes or until no longer pink, turning once. Cool slightly. 3. In small bowl toss together avocado, tomato and lemon juice. Finely chop chicken. Stir into avocado mixture. Spread about 1/2 teaspoon refried beans on each cracker. Top with chicken mixture. Serve immediately. | Fiesta Chicken Salad

20: Make a lengthwise cut in each jalapeño, about 1/8 inch deep; remove seeds. Combine the sausage and cheese; stuff into jalapeños. Wrap each with a piece of bacon; secure with toothpicks. Prepare grill for indirect heat, using a drip pan. Place jalapeños over pan; grill, covered, over indirect medium heat for 17-20 minutes on each side or until a meat thermometer inserted into filling reads 160. Grill, covered, over direct heat 1-2 minutes longer or until bacon is crisp. Makes 24. | Ingredients 24 medium jalapeno peppers 1 pound uncooked chorizo or bulk spicy pork sausage 2 cups (8 ounces) shredded cheddar cheese 12 bacon strips, cut in half | Cheese-Stuffed Jalapeños

21: INGREDIENTS 1 cup sour cream 1 cup mayonnaise 2 tablespoons chopped fresh parsley 1 teaspoon dried dill weed 3/4 teaspoon celery salt 1/4 teaspoon onion powder 1/8 teaspoon garlic powder Keebler® Club® Original crackers --or-- Keebler® Toasteds® Toasted Sesame crackers | Directions 1. In small bowl combine sour cream, mayonnaise, parsley, dill, celery salt, onion powder and garlic powder. Serve with crackers. | Sour Cream Dip

22: 1 tablespoon olive oil 1 tablespoon red wine vinegar 1/2 teaspoon dried oregano leaves 1 clove garlic, minced Dash salt 1 can (6 1/2 oz.) chunk white tuna, drained 1/2 cup finely chopped carrot 1/4 cup finely chopped red onion 2 tablespoons chopped fresh parsley Keebler® Club® Original crackers | DIRECTIONS 1. In small bowl whisk together oil, vinegar, oregano, garlic and salt. Add tuna, carrot, onion and parsley. Toss to coat. Serve with crackers. | Mediterranean Tuna Salad

23: INGREDIENTS 2 tubs (8 oz.) soft garden vegetable cream cheese spread 1 cup sour cream 2 tablespoons Dijon mustard 1 teaspoon hot pepper sauce 1 cup shredded Gruyere cheese 2 tablespoons chopped fresh chives Keebler® Club® Original crackers | DIRECTIONS 1. In medium bowl stir together cream cheese spread, sour cream, mustard and pepper sauce. Stir in cheese and chives. Serve with crackers. | Swiss Vegetable Spread

24: INGREDIENTS Barbecued pork, chicken or beef Keebler® Town House® Original crackers | DIRECTIONS 1. In small saucepan cook and stir barbecued meat until warm. Serve on top of crackers. | BBQ on Crackers

25: INGREDIENTS Keebler® Town House® Original crackers Vanilla or fruit-flavored custard-style yogurt Fresh strawberries, halved | Crackers with yogurt and fruit | DIRECTIONS 1. Top each cracker with some yogurt and one strawberry half.

26: Ingredients * 1 (32 ounce) package frozen French fries * 1 cup shredded Cheddar cheese * 1/2 cup thinly sliced green onions * 1/4 cup cooked crumbled bacon * Ranch salad dressing | Directions 1. Cook French fries according to package directions. Place fries on a broiler-safe dish or platter. Sprinkle with cheese, onions and bacon. Broil for 1-2 minutes or until cheese is melted. Serve with ranch dressing. | Bacon & Cheese fries

27: Ingredients * 3/4 cup all-purpose flour * 1/2 teaspoon cayenne pepper * 1/2 teaspoon garlic powder * 1/2 teaspoon salt * 20 chicken wings * 1/2 cup melted butter * 1/2 cup hot pepper sauce (such as Frank's RedHot®) | Directions 1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour. 2. Preheat oven to 400 degrees F (200 degrees C). 3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

28: Soups & Salads | My favorite

30: You will need: 2 cups chicken broth 1 cup spaghetti sauce 1 can (8 oz.) tomato sauce 3/4 cup hot water 1 1/2 cups uncooked bow-tie pasta | 1) Bring all ingredients to a boil. Cook until pasta is tender and soup is heated through. Season with salt and pepper. | Simple Italian Bow-Tie Soup

31: Strawberry Spinach Salad | Ingredients 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1/2 cup white sugar 1/2 cup olive oil 1/4 cup distilled white vinegar 1/4 teaspoon paprika 1/4 teaspoon Worcestershire sauce 1 tablespoon minced onion 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces 1 quart strawberries - cleaned, hulled and sliced 1/4 cup almonds, blanched and slivered | Directions In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

32: Caesar Salad | 1 clove garlic, smashed with a pinch of salt and a little olive oil 4 anchovy fillets 2 egg yolks 1 tablespoon Dijon mustard 2 lemons, juiced 2 tablespoons water 1/2 cup extra-virgin olive oil 1/4 cup freshly grated Parmesan, plus extra for garnish Freshly ground black pepper 2 heads romaine lettuce | Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. 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 of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.) Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.

33: 2 teaspoons butter 1 cup sliced celery 1 cup chopped carrot 1/2 cup chopped onion 1 small potato, diced 1 teaspoon thyme 1 teaspoon poultry seasoning 4 (14 ounce) cans chicken broth 2 teaspoons chicken bouillon 4 ounces egg noodles 2 cups cooked chicken | Melt butter in large pot. Sauté the celery, carrot and onion for 2 minutes. Add potato, thyme, poultry seasoning, chicken broth and bouilion. Bring to a boil. Add noodles and chicken and cook on low for 20 minutes. Sprinkle with parsley. | Chicken Noodle soup

34: Ingredients 1 pound beef tripe, cut into small squares 3 fresh cloves garlic, minced 3 teaspoons salt 1/2 cup red chile powder 2 teaspoons oregano leaves 1 tablespoons coarse black pepper 1 teaspoons cumin powder 1/2 small onion chopped 1 small can hominy, yellow or white | Directions Place beef tripe into a pot of boiling water, just enough to cover the tripe. Add garlic and onions and salt. Cover and cook for about 1 hour. When tripe is tender add the remaining ingredients including the hominy and cook about 15 or 20 minutes longer. Add more salt if needed. This is a spicy dish and it goes well with cilantro and a twist of lime. Corn tortillas are a good compliment. | Menudo

35: Posole | Ingredients 2 tablespoons olive oil 4 pounds pork shoulder Essence, recipe follows 2 cups chopped onions 2 cups peeled, seeded, and chopped plum tomatoes 2 tablespoons minced garlic Pinch of crushed red pepper flakes Pinch of cumin 4 quarts pork stock 2 pound fresh hominy 1/4 cup chopped fresh cilantro Salt and pepper 1/2 cup chiffonade green leaf lettuce 1/4 cup julienned radish 1/2 cup julienned onions 1/2 cup grated Monterey Jack cheese 1/4 cup chiffonade fresh cilantro | Directions In a large sauce pan, heat the olive oil. Season the pork with Essence. When the oil is hot, sear the meat for about 2 minutes on each side. Add the onions and continue cooking for 2 minutes. Stir in the tomatoes, and garlic. Season the mixture with crushed red pepper and cumin. Stir in the stock and bring up to boil. Season the liquid with salt and pepper. Reduce the stock to a simmer and cook for about 30 minutes. Add the hominy and cook for 30 minutes or until the meat is tender, registers at 160 degrees on a meat thermometer, and the stew thickens. Stir in the cilantro. Spoon the soup into individual bowls and garnish each soup with the lettuce, radish, onions, cheese and chiffonade of cilantro.

36: Ingredients 3 ounces salt pork, finely diced 1 1/2 cups small diced yellow onion 6 cups small diced baking potatoes, like russets 2 cups milk 1 (6.5 ounce) can clams, drained, juice reserved 12 Little Neck clams Kosher salt and freshly ground pepper Chopped fresh parsley, for garnish Sour cream, for garnish Grape tomatoes, halved, for garnish | Directions In a heavy-bottomed saucepot, render the salt pork until just crisp. Remove and discard. Sweat the onion in the pork fat until tender. Add the potatoes and cover with milk. Bring to a boil and let simmer until potatoes are soft. Season with salt and pepper. In a separate pot, fitted with a steamer basket, bring the reserved clam juice to a boil. Add clams and cover. Steam for three minutes until all clams are open. Remove the clams as they open and transfer to a bowl. Add the steaming juices to the pot with the chowder. Using a stick blender puree to desired consistency. Adjust seasonings. Finely chop the drained canned clams. Fold into the chowder. Serve with steamed clams, parsley, sour cream and grape tomatoes, as garnish. | Clam Chowder

37: Ingredients 2 teaspoons dashi granules 4 cups water 3 tablespoons miso paste 1 (8 ounce) package silken tofu, diced 2 green onions, sliced diagonally into 1/2 inch pieces | Miso Soup | Directions 1. In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

38: Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately. | Ingredients 2 tablespoons olive oil 1 cup finely chopped onion 1/2 cup finely chopped carrot 1/2 cup finely chopped celery 2 teaspoons kosher salt 1 pound lentils, picked and rinsed 1 cup peeled and chopped tomatoes 2 quarts chicken or vegetable broth 1/2 teaspoon freshly ground coriander 1/2 teaspoon freshly ground toasted cumin 1/2 teaspoon freshly ground grains of paradise | Lentil Soup

39: Ingredients 5 tablespoons butter, divided 1/2 pound fresh leeks, cleaned, cut into 1-inch pieces 1 1/2 pounds peeled russet potatoes 1 onion, roughly chopped Kosher salt and freshly ground black pepper 4 1/2 pints low-sodium vegetable stock or chicken stock 3/4 cup milk 2 tablespoons freshly chopped chives 2 tablespoons freshly chopped parsley leaves | Add 3 tablespoons of the butter to a medium skillet, over medium heat, until melted. Add the leeks and cook until the leeks are broken down and softened, about 10 minutes. Remove from the heat and set aside. Melt the remaining butter in large saucepan, over medium heat. When the butter foams, add the potatoes and onions and stir to coat with the butter. Add salt and pepper, to taste, and cover with a lid. Reduce the heat and let cook for 8 minutes without browning. In a separate saucepan, bring the stock to the boil over medium heat. Add the stock to the potato mixture and simmer for 5 minutes. Let the soup cool for about 5 minutes, then add the milk. Carefully transfer the soup to a food processor and pulse until smooth. Pour the soup into serving bowls, then spoon the reserved leeks on top. Sprinkle with chives and parsley and serve. | Potato Soup

40: Preheat the oven to 350 degrees F. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside. Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips. | Mexican Chicken and Rice Soup | Ingredients 4 split (2 whole) chicken breasts, bone in, skin on Good olive oil Kosher salt and freshly ground black pepper 2 cups chopped onions (2 onions) 1 cup chopped celery (2 stalks) 2 cups chopped carrots (4 carrots) 4 large cloves garlic, chopped 2 1/2 quarts chicken stock, preferably homemade 1 (28-ounce) can whole tomatoes in puree, crushed 2 to 4 jalapeno peppers, seeded and minced 1 teaspoon ground cumin 1 teaspoon ground coriander seed 1/4 to 1/2 cup chopped fresh cilantro leaves, optional 6 (6-inch) fresh white corn tortillas

41: Directions 1. Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes. 2. Add macaroni and cook until pasta is done. Top with parmesan cheese to serve. | Ingredients 2 quarts water 20 small meatballs 2 (8 ounce) cans tomato sauce 2 cubes beef bouillon cube 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon dried thyme salt to taste ground black pepper to taste 2 stalks celery, sliced 2 carrots, sliced 1 clove garlic, minced 1 cup elbow macaroni | Meatball Soup

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44: My Favorite Entrées

46: 1 cup all-purpose flour 1/2 cup whole-wheat flour 1 teaspoon ground ginger 1/2 teaspoon hot paprika 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly ground nutmeg 1/2 teaspoon fine sea salt 2 bone-in chicken breast halves, skinned 2 bone-in chicken thighs, skinned 2 chicken drumsticks, skinned 1/4 cup peanut oil | 1. Sift together first 6 ingredients; place mixture in a large zip-top plastic bag. Sprinkle salt evenly over chicken. Add chicken, one piece at a time, to bag; seal. Shake bag to coat chicken. Remove chicken from bag, shaking off excess flour. Place chicken on a cooling rack; place rack in a jelly-roll pan. Reserve remaining flour mixture. Loosely cover chicken; chill 1 1/2 hours. Let chicken stand at room temperature 30 minutes. Return chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Discard excess flour mixture. 2. Heat peanut oil in a large skillet over medium-high heat. Add chicken to pan. Reduce heat to medium-low, and cook 25 minutes or until done, carefully turning every 5 minutes. 3. Line a clean cooling rack with brown paper bags; arrange chicken in a single layer on bags. Let stand for 5 minutes. | Pan Fried Chicken

47: 1 pound beef stew meat, cut into 1/2-inch pieces 1 medium onion, cut into eighths 1 bag (8 oz) baby-cut carrots (about 30) 1 can (14.5 oz) diced tomatoes, undrained 1 can (10.5 oz) condensed beef broth 1 can (8 oz) tomato sauce 1/3 cup all-purpose flour 1 tablespoon Worcestershire sauce 1 teaspoon salt 1 teaspoon sugar 1 teaspoon dried marjoram leaves 1/4 teaspoon pepper 12 small red potatoes (1 1/2 lb), cut into fourths 2 cups sliced fresh mushrooms (about 5 oz) or 1 package (3.4 oz) fresh shiitake mushrooms, sliced | Beef Stew | Heat oven to 325F. 2 In ovenproof 4-quart Dutch oven, mix all ingredients except potatoes and mushrooms. Cover and bake 2 hours, stirring once. 3 Stir in potatoes and mushrooms. Cover and bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.

48: Cut the fish into 1/4-inch dice. Place in a glass dish with the lime juice, orange juice, pineapple juice, peppers, onions, and garlic, tossing to coat. Cover and refrigerate for 3 to 4 hours, stirring occasionally. Add the cilantro, olive oil, and salt. Fold gently to mix. Serve ceviche in martini glasses and garnish with fried plantain chips and lime wedges. | Ingredients 12 ounces very fresh (sushi-grade) white-fleshed ocean fish, such as grouper, wahoo, sea bass, or red snapper 1/3 cup fresh lime juice 3 tablespoons fresh orange juice 3 tablespoons pineapple juice 1 1/2 tablespoons finely diced serrano pepper 2 tablespoons finely diced yellow bell pepper 2 tablespoons finely diced red bell pepper 1 1/2 tablespoons minced red onion 1 teaspoon minced garlic 2 tablespoons chopped fresh cilantro leaves 1 tablespoon good quality extra-virgin olive oil 1/2 teaspoon kosher salt 8 (3-inch) plantain chips Lime wedges, for serving | Ceviche

49: Chicken Enchiladas | Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. | 3 tablespoons vegetable oil 1 1/2 pounds skinless boneless chicken breast Salt and pepper 2 teaspoons cumin powder 2 teaspoons garlic powder 1 teaspoon Mexican Spice Blend 1 red onion, chopped 2 cloves garlic, minced 1 cup frozen corn, thawed 5 canned whole green chiles, seeded and coarsely chopped 4 canned chipotle chiles, seeded and minced 1 (28-ounce) can stewed tomatoes 1/2 teaspoon all-purpose flour 16 corn tortillas 1 1/2 cups enchilada sauce, canned 1 cup shredded Cheddar and Jack cheeses Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

50: Turn salmon and liquid into a medium mixing bowl. Flake with a fork, removing OR mashing any bones (they are edible). Mix in grated onion, parsley and pepper. Mix beaten eggs with salmon. Add enough bread crumbs, about 1/2 to 3/4 cup, to make thick enough to shape into 12 small patties. Roll patties in 1/2 cup bread crumbs. In a large heavy skillet over low heat, melt 2 tablespoons of butter; add patties. Fry patties slowly on one side; add remaining butter, turn patties and fry until brown on the other side. | Salmon Patties | Ingredients: 1 can (16 ounces) salmon 1 small onion, finely grated 2 tablespoons minced fresh parsley ground black pepper, to taste 2 large eggs, well beaten 1 to 1 1/2 cups fine dry bread crumbs 3 tablespoons butter

51: 2 small blue-fish or striped bass (each 1-1/4 to 1-1/2 pounds, cleaned weight) 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 lemon, sliced into 8 slices 2 sprigs fresh thyme 4 clove garlic, peeled | Lemon grilled fish | Prepare outdoor grill with medium-low to medium coals, or heat gas grill to medium-low to medium (to broil, see Note below). 2. Rinse fish; pat dry. Cut 3 slashes on each side. Season with salt, pepper. 3. Stuff 3 lemon slices in cavity of each fish. Add thyme and 2 cloves garlic to each cavity. 4. Grill fish 6 inches from heat, covered, 10 to 12 minutes, until just beginning to char. Flip over carefully. Cover each eye with one of remaining lemon slices. Grill 12 to 15 minutes more, until flesh is white throughout. Transfer fish to platter. For each, pry up top fillet in one piece, flipping over, skin side down. Beginning at tail, carefully pull up end of spine of fish, and lift up, removing whole backbone. Remove any small bones from fish.

52: 1 pound fettuccini pasta 1 tablespoon butter 1 pound cooked shrimp - peeled and deveined 4 cloves garlic, minced 1 cup half-and-half 6 tablespoons grated Parmesan cheese 1 tablespoon chopped fresh parsley salt to taste | Shrimp Alfredo | Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 2. In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken. 3. When sauce has thickened, combine with cooked pasta noodles; serve hot.

53: 1 egg, beaten 2 ounces dry bread crumbs 2 skinless, boneless chicken breast halves 3/4 (16 ounce) jar spaghetti sauce 2 ounces shredded mozzarella cheese 1/4 cup grated Parmesan cheese | Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet. 2. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear. 3. Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes. | Chicken Parmigiana

54: 1 container (32 oz.) POLLY-O Original Ricotta Cheese 3 cups POLLY-O Shredded Mozzarella Cheese, any variety, divided 1/2 cup KRAFT Grated Parmesan Cheese, divided 1/4 cup chopped fresh parsley 1 egg, lightly beaten 1 jar (26 oz.) spaghetti sauce 12 lasagna noodles, cooked, drained | HEAT oven to 350F. MIX ricotta cheese, 2 cups mozzarella, 1/4 cup Parmesan, parsley and egg until well blended. SPOON 3/4 cup spaghetti sauce onto bottom of 13x9-inch baking dish; top with 3 lasagna noodles and 1/3 of ricotta cheese mixture. Repeat layers of sauce, noodles and ricotta cheese mixture 2 times. Cover with remaining noodles and sauce. Sprinkle with remaining mozzarella and Parmesan. BAKE 45 min. or until heated through. Let stand 15 min. before cutting to serve. | Cheese Lasagna

55: 8 (6-inch) flour tortillas 1 1/2 pounds skirt steak 2 tablespoons canola oil Salt and freshly ground black pepper 1/2 head romaine lettuce, thinly shredded 1 medium red onion, thinly sliced 1 ripe avocado, peeled, pitted, halved and diced Grilled Tomato Salsa, recipe follows 8 ounces sour cream | Heat grill to high. Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling. Heat grill pan over high heat. Brush steak with oil and season with salt and pepper on both sides. Grill on one side until golden brown and slightly charred, about 3 to 4 minutes. Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices. Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado. | Steak Taco

56: 1.Combine seasoning & salad dressing mix with chicken, sour cream and salsa in saucepan; heat thoroughly. 2.Fill tortillas with chicken mixture and desired fillings. | Chicken Burrito | 2 cups shredded, cooked chicken 1 cup sour cream 1 packet J&D's Bacon Ranch Dressing and Dip Mix 1/2 cup salsa 4-6 (10 inch) tortillas Optional: black beans, lettuce, cheddar cheese, red pepper strips

57: Spicy Beef Stir Fry | Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes. Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove. Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice. | 1 tablespoon cornstarch 3 tablespoons Chinese Shaoxing rice wine, dry sherry or white vermouth 1 pound beef sirloin, thinly sliced against the grain into strips Kosher salt and freshly ground pepper 2 tablespoons oyster sauce 2 teaspoons toasted sesame oil 3 to 4 tablespoons peanut oil 1 1-inch piece fresh ginger, thinly sliced 2 cloves garlic, smashed 5 to 7 dried red chiles, halved 1 small onion, thinly sliced 8 heads baby bok choy, halved Pinch of sugar

58: Chicken Marsala | In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately. | 1/2 cup all-purpose flour 1 tablespoon Essence, recipe follows 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin 1 tablespoon olive oil 4 tablespoons butter 3 cups sliced mushrooms (cremini, oyster, shiitake) 3/4 cup Marsala 1 cup chicken stock Salt and freshly ground black pepper Chopped chives, for garnish

59: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water. In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes. Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil. | 8 ounces penne pasta 3 tablespoons olive oil 2 garlic cloves, minced 1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces Salt and freshly ground black pepper 2 cups (about 9 ounces) cherry tomatoes 1 cup shelled fresh peas 1/2 cup low-sodium chicken stock 1 cup grated Parmesan 2 tablespoons chopped fresh basil leaves | Penne with Asparagus

60: Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan. 2. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight. 3. Preheat grill for medium heat. Position grate four inches above heat source. 4. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade. | BBQ Spare Ribs | 4 pounds pork spareribs 1 cup brown sugar 1/4 cup ketchup 1/4 cup soy sauce 1/4 cup Worcestershire sauce 1/4 cup rum 1/2 cup chile sauce 2 cloves garlic, crushed 1 teaspoon dry mustard 1 dash ground black pepper

61: BBQ Chicken | 2 chickens (or 4 whole bone-in chicken breasts) halved lengthwise 1 1/2 cups Italian dressing, recipe follows 1/4 cup Neelys Barbecue Seasoning, recipe follows 1 cup Neelys Barbecue Sauce, recipe follows | Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neelys seasoning. For best results, allow the chicken to marinate in the refrigerator overnight | Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal. Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neelys Barbecue sauce during the last 5 minutes of cooking.

62: In an electric mixer fitted with a dough hook, add eggs, 1 at a time, and mix. Continue mixing and add all the flour and water; continue mixing until it forms a ball. Sprinkle some flour on work surface, and knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax. Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick. Dust the counter and dough with flour, and lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2 inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or finger, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.Cook the ravioli in plenty of boiling water for 10 to 15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. | 4 eggs, plus 2 eggs, beaten, for egg wash 3 cups all-purpose flour, plus additional for dusting 1/2 cup water Ricotta Cheese Filling, recipe follows | Cheese Ravioli

63: Grilled Pork Chops | 4 pork chops (about 1/2-inch thick) Neely's Seasoning, recipe follows | Apply Neely's Seasoning to each pork chop. Place pork chops in a large freezer safe plastic bag. Pour 2 cups of Neely's BBQ sauce into bag. Marinate in refrigerator for 8 hours. Place pork chops on grill and cook until internal temperature is 160 degrees F. Reapply BBQ sauce to pork chops prior to serving. Neely's Seasoning: 1 cup paprika 3 1/2 tablespoons sugar 1/2 teaspoon onion powder

64: Chicken Pasta | Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives. | 2 tablespoons extra-virgin olive oil 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces Salt and pepper 1 1/2 tablespoons butter 4 cloves garlic, chopped 2 shallots, chopped 2 tablespoons all-purpose flour 1/2 cup white wine 1 lemon, juiced 1 cup chicken broth or stock 3 tablespoons capers, drained 1/2 cup flat-leaf parsley, chopped 1 pound penne rigate pasta, cooked to al dente Chopped or snipped chives, for garnish

65: Chicken Stir Fry | Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender. Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice. | 1 tablespoon peanut oil 2 to 3 cloves garlic, minced 1 tablespoon minced fresh ginger 1 pound boneless, skinless chicken breasts, cut into strips 1 medium onion, diced 2 cups sliced carrots 1 red bell pepper, seeded and sliced into thin strips 2 cups sugar snap peas 1 (15-ounce) can baby corn, drained 2 cups broccoli florets 1/4 cup reduced-sodium soy sauce 2 teaspoons cornstarch 1 cup reduced-sodium chicken broth

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68: Desserts!

70: Red Velvet cupcakes | Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting. For the Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. | 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, room temperature 2 large eggs, room temperature 2 tablespoons red food coloring 1 teaspoon white distilled vinegar 1 teaspoon vanilla extract For the Cream Cheese Frosting: 1 pound cream cheese, softened 2 sticks butter, softened 1 teaspoon vanilla extract 4 cups sifted confectioners' sugar

71: Chocolate Cake | For the cake: Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans. In a mixing bowl, combine the flour, sugar and salt. In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool. Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture. Divide the batter among the prepared cake pans and bake for 20 minutes. Cool completely before icing. Refrigerate the layers after cooling for best results. Frost the cake in between each layer, on the top and around the sides. | 4 sticks butter, plus more for greasing 8 heaping tablespoons cocoa, plus more for dusting 4 cups all-purpose flour 4 cups sugar 1/2 teaspoon salt 2 cups boiling water 1 cup buttermilk 2 teaspoons baking soda 2 teaspoons vanilla extract 4 whole eggs, beaten

72: Flan | 1 1/2 cups sugar 2 tablespoons water 1/2 lemon, juiced 2 cups heavy cream 1 cinnamon stick 1 vanilla bean, split and scraped 3 large eggs 2 large egg yolks Pinch salt | To make the caramel: have ready a 2-quart round flan mold and a large roasting pan. Combine 1 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot or pan. Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don't stir with a spoon. Remove from the heat and immediately add the lemon juice, swirl the pan again to combine, and then pour into the flan mold. Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides, place in the roasting pan and set aside. Preheat the oven to 325 degrees F, bring a kettle of water to a boil for the water bath and keep it hot. Combine the cream, cinnamon, and vanilla in a small saucepan over medium-low flame. Bring the cream to a brief simmer, stirring occasionally. Take care not to let the cream come to a full boil to prevent it from spilling over. In a large bowl, cream together the whole eggs and yolks with the remaining 1/2 cup of sugar; add a pinch of salt. Whisk until the mixture is pale yellow and thick. Temper the egg mixture by gradually whisking in the hot cream mixture; don't add it too quickly or the eggs will cook. Pass the mixture through a strainer into a large measuring cup to ensure that the flan will be perfectly smooth. Pour the custard into the caramel-coated mold. To create the water bath: pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; be careful not get water into the custard. Carefully transfer to the middle oven rack, and bake for 30 to 45 minutes, until the custard is barely set and just jiggles slightly. Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight.

73: Banana Split | Place the bananas in a large dish. Scoop 3 to 4 balls of ice cream onto the bananas. Top with the berries, chocolate sauce, and peanuts. | 2 bananas, halved lengthwise 1/2 pint vanilla ice cream 1 pint blackberries, picked over and washed 1 pint raspberries, picked over and washed Chocolate sauce, store bought or home made 1 cup peanuts

74: Strawberry short cake | Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes. Preheat the oven to 400 degrees F. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes. Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally. | 1 1/2 pounds strawberries, stemmed and quartered 5 tablespoons sugar 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 2 tablespoons sugar 3/4 teaspoon salt 1 1/2 cups heavy cream

75: Cheesecake | Preheat oven to 375 degrees F. Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan. Increase oven temperature to 500 degrees F. In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees F and bake for 1 hour more. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. To serve, top with sauce of choice. Slice with a knife dipped in hot water and wiped with a clean cloth, and serve. | 1 cup graham cracker crumbs 2 1/2 tablespoons unsalted butter 1 1/2 tablespoons sugar 2 1/2 pounds cream cheese, softened 1 1/2 cups sugar 1 lemon, zested 1 orange, zested 1/2 teaspoon vanilla extract 3 tablespoons all-purpose flour 5 eggs 2 egg yolks 1/2 cup sour cream

76: Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender. 2. While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from stove. Strain flavored water into a bowl and set aside, discarding cinnamon stick and anise pieces. 3. After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon, and over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes. 4. If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve. | 2 1/4 cups water 1 1/2 cups short grain rice 1 (1/4 inch x 3 inch) strip lime peel 1/2 cup water 1 cinnamon stick 2 tablespoons anise seed, crushed 1 (12 ounce) can evaporated milk 1 (14 ounce) can condensed milk 1 tablespoon vanilla extract 1/4 teaspoon salt | Arroz Con Leche

77: Preheat oven to 325 degrees F (165 degrees C). 2. In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make). 3. Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm. 4. To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth. | 1 (18.25 ounce) package yellow cake mix 3/4 cup vegetable oil 4 eggs 1 (8 ounce) container sour cream 1 cup brown sugar 1 tablespoon ground cinnamon 2 cups confectioners' sugar 4 tablespoons milk 1 tablespoon vanilla extract | Honeybun Cake

78: Preheat oven to 375 degrees F.In a medium-mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender hands until it's the texture of cornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened. Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist. Take care not to over mix.Preheat the oven to 375 degrees F. Divide the dough in half and roll into a ball. Roll 1 ball into a circle to fit a 9 to 10-inch pie plate. To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate. Be careful not to stretch the pastry. Trim it even with the edges of the pie plate. Add the apple filling into the pastry lined pie plate. Make sure they are laying flat. Cut butter into small pieces and put on top of the filling.Roll the remaining pastry into a 12-inch circle. Place on top of the filling. Trim off 1-inch beyond the edge of the pie plate. Crimp the edges as desired. Cut slits to allow steam to escape when baking. Sprinkle a little sugar and cinnamon over the pie.over the edges with foil to prevent over browning. Bake for 25 minutes. Remove the foil and bake for another 20 to 25 minutes, or until it is golden brown. | 2 cups all-purpose flour 1 teaspoon salt 3/4 cup shortening (recommended: Crisco) Ice water | Apple Pie

79: Preheat the oven to 350 degrees F. Spray 2 (9-inch) round cake pans with nonstick cooking spray and coat with flour.In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and set aside.In a small bowl, add the 3 cups of flour, baking powder, and salt. Stir to combine. Add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture. Divide the brown sugar evenly into each pan. Pour the melted butter equally over the brown sugar. Arrange the pineapple slices and cherries over the brown sugar. Reserve remaining pineapple slices and cherries for another use.Pour equal amounts of batter over the fruit and bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes. Let the cakes cool in the pans for 10 minutes. Invert the cakes onto wire racks to cool completely.To assemble the cake, carefully arrange 1 cake layer, pineapple side up, on a cake plate. Carefully stack the remaining cake layer, pineapple side up, over the first layer. | 3 cups cake flour, plus more for pan 1 cup butter, softened, plus 1/2 cup, melted 2 1/4 cups sugar 5 large eggs 1 teaspoon vanilla extract 2 teaspoons baking powder 1/4 teaspoon salt | 1 1/4 cups whole buttermilk 1 1/2 cups firmly packed brown sugar 2 (20-ounce) cans pineapple slices in juice, drained well (reserve 2 tablespoons juice for frosting) 1 (10-ounce) jar maraschino cherries, drained well Pineapple Buttercream Frosting | Pineapple Upside-down cake

80: 1 lb. large strawberries Paper towels Knife | Cheesecake stuffed Strawberries | Slice off each strawberry's top. Use the small end of a melon baller or grapefruit spoon to gently scoop out a hollow depression in each strawberry Combine softened cream cheese, powdered sugar and Mexican vanilla. Mix well. Fill a pastry bag or a sandwich bag with the cream cheese mixture. Cut off one corner if you use a sandwich bag. Fill each strawberry with a generous amount of cream cheese.

81: Angel Food Cake | Preheat oven to 350 degrees F. In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry). | 1 3/4 cups sugar 1/4 teaspoon salt 1 cup cake flour, sifted 12 egg whites (the closer to room temperature the better) 1/3 cup warm water 1 teaspoon orange extract, or extract of your choice 1 1/2 teaspoons cream of tartar

82: Mix together sugar and cornstarch and slowly add milk. This should be cooked in the top of a double boiler, but you can cook it over low to medium heat, stirring constantly until it thickens--do not leave it unattended. Slightly beat egg yolks and temper with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat and add vanilla and butter. Let cool. In a 9 by 9-inch oven proof baking dish, alternate pudding, bananas, and wafers, beginning with pudding and ending with pudding | 3/4 cup sugar 2 tablespoons cornstarch 3 cups milk 4 egg yolks 1 teaspoon vanilla extract 2 ounces (1/2 stick) butter 3 medium bananas, sliced 1 (12-ounce box) vanilla wafers | Banana Pudding

83: 12 ounces (2 cups) bittersweet chocolate, chopped 8 tablespoons (1 stick) unsalted butter 3 eggs 1 1/2 teaspoons vanilla extract 1 cup sugar 1/2 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 6 ounces (1 cup) semisweet chocolate chips 1 cup chopped pecans or walnuts | In the top of a double boiler set over very hot water, melt the bittersweet chocolate and butter. Allow it to cool. Using an electric mixer, beat the eggs and vanilla in a mixing bowl until frothy. Slowly add the sugar and beat until the mixture ribbons off the beaters. Add the melted chocolate mixture. Stir to combine.Sift the dry ingredients together. Add to the chocolate mixture and stir to combine. Fold in the chips and nuts. The dough will seem more like cake batter than cookie dough. Cover the mixing bowl with plastic wrap and refrigerate until the dough is well chilled (and more cookie-dough-like).Set the oven to 350 degrees. Line several baking sheets with baking parchment.Scoop up the chilled dough and roll with your hands into small balls the size of a whole walnut (in the shell). Place the cookies on the prepared pans, about 1 1/2 inches apart. Bake about 12 minutes or a bit longer. The tops of the cookies should look dry and cracked. Allow to cool for a minute on the baking sheet, then remove to cake racks for further cooling. | Cookie Brownies

84: Churros | 1/2 cup butter 1 cup water 1/4 teaspoon salt 2 limes, zested 1 cup all-purpose flour 3 eggs, beaten Vegetable oil, for frying 1/2 cup sugar 2 teaspoons ground cinnamon Special equipment: Pastry bag and large star tip | In a large saucepan over medium heat, melt butter with water, salt and zest of 1 lime. Bring to a simmer and then slowly whisk in flour. Remove from heat and keep whisking until mixture forms a ball and breaks away from the sides of the pan. Slowly add eggs in thirds. Spoon batter into a pastry bag fitted with a large star tip and refrigerate 15 minutes. Meanwhile, fill a large saucepan 2/3 full with vegetable oil and heat to 350 degrees F. Remove batter from refrigerator and slowly squeeze 3-inch long strips of batter into the oil. Fry in batches, until golden brown, 5 to 6 minutes, flipping halfway through. Drain churros on paper towels. In a paper bag, add sugar, cinnamon and remaining zest. Once churros have cooled slightly, in batches, toss churros in bag and shake to coat with cinnamon sugar. Serve warm

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86: Specialty Items

88: Baked Sweet Potato Fries | Olive Oil, for tossing 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife Oil 1 tablespoon House Seasoning (recipe follows) 1/2 teaspoon paprika | Preheat oven to 450 degrees F. Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving

89: Strawberry Shake | 2 cups fresh strawberries, hulled and stems removed 1/4 cup whole milk Handful ice Whipped cream, for garnish Maraschino cherry, for garnish | Combine the strawberries, milk, and ice in a blender and blend on high until just smooth. Divide the mixture between 2 cups, top with a swirl of whipped cream and a cherry. Serve immediately

90: Mango smoothie | 1 banana 6 natural almonds (skin on) 1 cup peeled and chopped mango 2 cups fresh, raw spinach 1 cup cranberry juice | Place all ingredients in a blender and blend until fully combined. Refrigerate until chilled. Pour into a tall glass and serve chilled.

91: Banana Chips | 5 Raw Bananas (peeled) 1/4 tsp Turmeric Powder Oil for deep-frying Salt to taste | Put the peeled bananas in salted iced water. Chop the bananas in water and add turmeric. Keep in water for 10 minutes and then drain out water completely. Transfer to a kitchen cloth to remove the moisture. Heat oil till it starts fuming. Deep-fry the slices till almost crisp. Add few slices at a time. Prepare paste of 1/2 tsp water and 1/4 tsp salt. Add this paste to oil. This will make the slices crispier. Repeat the procedure for remaining slices. Drain the chips on an absorbent paper.

92: Fruit Pizza | Preheat oven to 350 degrees F. Flatten cookie dough onto a 6-inch pizza pan. Bake until firm to touch, about 11 to 15 minutes. Cool. In a medium bowl, blend cream cheese and sugar. Spread the baked cookie with the cream cheese mixture and decorate with sliced fruit. In a small bowl, combine melted white chocolate with chocolate syrup. Top the pizza with remaining berries and chocolate mixture. Slice and serve immediately. | 1 package store bought sugar cookie dough Toppings: 8 ounces softened cream cheese 1 cup confectioners' sugar 1 large peach, sliced 1 large green apple, sliced 1 large orange, sectioned 1/2 pint fresh strawberries, sliced 6 ounces fresh blueberries 6 ounces fresh raspberries 1/2 cup white chocolate chips, melted 1/2 cup chocolate syrup

93: Preheat oven to 350 degrees F. For the Filling: Mix all the ingredients together. Place into 7 to 8-ounce ramekins. For topping: Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling. Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving. | Filling: 5 Granny Smith apples, peeled, cored, chopped small 1/4 cup finely chopped pecans 3 tablespoons all-purpose flour 1/2 cup brown sugar 2 tablespoons maple syrup 1 tablespoon lemon juice Topping: 3/4 cup all-purpose flour 1/3 cup brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 6 tablespoons chilled butter, cut into pieces 1/4 cup coarsely chopped pecans | Apple Crisp

94: Place banana, banana extract, milk, yogurt, and sugar into a blender. Blend until smooth and serve. | 1 banana, broken into chunks 1 teaspoon banana extract 3/4 cup milk 1 (8 ounce) container strawberry yogurt 2 teaspoons white sugar | Strawberry Banana Smoothie

95: 3 kiwifruit, peeled and cut into chunks 2 medium ripe bananas, cut into 4 pieces and frozen 1 cup frozen blueberries 1 cup (8 ounces) fat-free plain yogurt 3 tablespoons honey 1/4 teaspoon almond extract, optional 1-1/2 cups crushed ice | In a blender, combine the fruit, yogurt, honey and extract if desired ; cover and process until combined. Add ice; cover and process until blended. Stir if necessary. | Kiwi Smoothie

96: 4 small boxes or 2 large boxes of Jello gelatin and 2 1/2 cups boiling water (do not add cold water). Stir boiling water into gelatin. Dissolve completely. Pour mixture slowly into 13 x 9 inch pan. Chill at least 3 hours, Jigglers will be firm after 1 hour, but may be difficult to remove from pan. | To cut Jigglers dip bottom of pan in warm water for 15 seconds to loosen gelatin. Cut shapes with cookie cutters. All the way through the gelatin. Lift from the pan with index finger or metal spatula. A tip for even easier removable, lightly coat pan with Pam cooking spray before pouring in gelatin mixture. | Jello Jigglers

97: Blueberry Shake | 1-1/4 cups strawberry ice cream 3/4 cup vanilla ice cream 2/3 cup orange juice 1-1/4 cups frozen unsweetened blueberries 2 teaspoons sugar Fresh strawberries, optional | In a blender, combine the first five ingredients; cover and process until smooth, stirring if necessary. Pour into chilled glasses.

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