2: Lemon Cookies | 1/2 c. butter 2 3/4 tbsp. sugar 1/4 c. cornstarch 1/2 c. flour 1/2 tsp. lemon extract
3: Preheat oven to 350F. Cream together butter and sugar until light; add lemon extract, cornstarch and flour. Form into small balls, about 3/4 inch or the size of a nickel. Bake for 20 minutes or until firm. Frost with an icing made by mixing powdered sugar with a few drops lemon juice until drizzling consistency.
4: Beat Egg Rolls | 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)
5: Directions: 1. 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.
6: Sweet and Sour Chicken | Ingredients: Chicken: 1/2 Green pepper, seeded and cut into cubes Medium carrot cut into slices 1/2 lb lean boneless chicken 1 egg, slightly beaten 1/2 tsp salt 2 TBS Corn Starch 2 TBS flour 2 TBS Chicken broth 1 1/2 C oil Sauce: 1/2 TBS oil 1/2 tsp garlic 1/4 C chicken broth 2 TBS sugar 2 TBS vinegar 1/2 tsp soy sauce 1/2 TBS cornstarch dissolved in 1 TBS cold water
7: Directions: Cut chicken into cubes Mix egg, cornstarch, flour, chicken broth. Add chicken pieces and stir to coat each piece. Heat oil in a pot. Fry chicken to a golden brown. Sauce: Heat oil, then add garlic, carrots and green pepper. Add 1/4 cup of chicken brother, sugar, vinegar and soy sauce.
8: Egg Foo Yung | 1/2 C fresh bean sprouts 4 fresh mushrooms, diced 1/2 lb. shrimp 2 to 4 tbsp. oil 3 eggs. Sauce: 3/4 C chicken broth 1 tbsp. soy sauce 1/2 tsp. salt 1 tbsp. cornstarch dissolved in 2 tbsp. cold water
9: Directions: 1. Bring broth to boil. 2. Add soy sauce, salt, and cornstarch mixture. 3. Reduce heat. Cook for 2 minutes until sauce is thick and clear. Keep warm. 4. Rinse fresh bean sprouts. Drain and pat dry. 5. Rinse shrimp under cold water. Pat dry. Dice into 1/4 inch pieces. 6. Place bean sprouts, shrimp, mushrooms, eggs, oil, stock, soy sauce, salt, and cornstarch mixture within easy reach. 7. Set wok over high heat for 30 seconds. Pour in 1 tbsp. oil, swirl around wok, and heat for another 30 seconds. Add shrimp and stir-fry 1 minutes. Transfer to plate. 8. Beat eggs well. Add shrimp, bean sprouts, and mushrooms.
10: Beef and Broccoli Lo Mein with Ramen Noodles | Ingredients: 3/4 pound boneless beef steak (sirloin or other tender cut) 2 teaspoons soy sauce 2 teaspoons dry sherry 1 teaspoon cornstarch 2 packages Ramen noodles (chicken flavor) 4 cups boiling water 3 cups broccoli flowerets 1 1/2 tablespoons peanut oil for stir-frying 3 tablespoons oyster sauce 2 teaspoons cornstarch dissolved in 2 tsp water
11: Preparation: Slice beef into thin slices, about 2 inches long. Place in a bowl and stir in soy sauce, sherry, and cornstarch. Break ramen noodle blocks into 6 pieces each. Place in a bowl, sprinkle with contents of seasoning packets and cover with 4 cups of boiling water. Stir and let soak. Steam broccoli in the microwave until barely tender, about 2 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 2/3 cup of the broth from the soaking noodles into a measuring cup. Add the oyster sauce to the measuring cup and stir. Drain the noodles, discarding the remaining broth. Add the broth and oyster sauce mixture to the skillet and bring to a simmer. Stir in the cornstarch mixture and cook until thickened. Add the drained noodles and stir and cook until evenly coated and heated through. Serve immediately.
12: Almond Cookies | Ingredients: 1 C. butter 1 C. sugar 1 tsp. almond extract 1 egg 2 1/2 C. flour 1 tsp. baking soda 1/8 tsp. salt
13: Directions: 1. Cream butter with sugar until light and fluffy. 2. Add egg and mix well. Add almond extract. 3. Sift dry ingredients together. Add to creamed mixture and mix well. 4. Shape into 1-inch balls. Place on ungreased cookie sheet. Flatten slightly by pressing center of cookie with thumb. Dip end of toothpick into food coloring and touch top of cookie or place Spanish peanut in center of each cookie. Bake in preheated oven at 350 degrees for 10 minutes.
14: Egg Drop Soup | Ingredients: 4 C. chicken broth 3 C. spinach 1 green onion 2 eggs 1/2 tsp. salt 1 tbs. cornstarch dissolved in 1 tbsp. cold water
15: Directions: 1. Wash and separate spinach leaves. Break into 4-inch sections. 2. Beat eggs. 3. Bring chicken stock to boil. Add salt and spinach. 4. Add cornstarch paste. Stir a few seconds until stock thickens. 5. Slowly add eggs. Stir gently in one direction so threads form. Turn off heat immediately. Taste. Add salt if necessary. 6. Pour soup into warm bowl. Garnish with chopped green onion. Serve at once. Serves 6.
16: Enchiladas | Ingredients: 1 lb. ground beef 1 medium onion, chopped 12 corn tortillas 1 cup cheddar cheese, grated 5 3/4 oz. can chopped black olives 16 oz. can enchilada sauce oil for frying
17: Directions: 1. In a frying pan, cook beef and onion until done. Drain excess grease. 2. In another frying pan, heat 1/4 inch of oil until hot. Fry tortillas between sheets of paper toweling. 3. Drain oil from frying pan. Wipe with paper towel. Add enchilada sauce. Heat until hot. 4. Set up assembly line: tortillas, enchilada sauce, ground beef mixture, cheese and olives. 5. 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. 6. Roll each up and place, seem down, in oiled 13X9X2- inch baking dish. Pour remaining sauce over enchiladas. Place in 350 degree oven for 10-15 minutes or until cheese is melted.
18: Empanadas I | Ingredients: 2 cups all-purpose flour 1/2 teaspoon salt 2/3 cup shortening 6 tablespoons water 2 1/2 cups peeled, cored and sliced apples 1 cup white sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 yellow onion 1 green bell pepper 1 tablespoon olive oil 8 ounces tomato paste 1/2 cup water 1 tablespoon distilled white vinegar 1 pound lean steak, cut into 1 inch cubes
19: Directions: 1.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. Form 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. 2.To make fruit filling: In a saucepan combine fruit, sugar, cinnamon, and nutmeg. Heat over medium heat until hot, thoroughly mixing. 3.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 the sauce. 4.Place a large spoonful of one of the above mixtures to the center of a dough circle. Place another circle on top. Fasten the two circles together by pressing the edges with a fork. These may then be baked in a preheated 350 degrees F (175 degrees C) until golden brown.
20: Mexican Rice | Ingredients: 1 cup long grain white rice 1 tbsp vegetable oil 1 1/2 cups chicken broth 1/2 onion, finely chopped 1/2 green pepper, finely chopped 1 fresh jalepeno pepper, chopped 1 tomato, seeded and chopped 1 cube chicken bouillon salt and pepper to taste 1/2 tsp ground cumin 1/2 cup chopped fresh cilantro 1 clove garlic, halved
21: Directions: 1. In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to boil. Stir in onion, green pepper, jalepeno, and diced tomato. Season with boullon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.
22: Bunuelos | Ingredients: 4 eggs 1/4 Cup of Sugar 2 Cups of Flour 1 teaspoon of Baking Powder 1 teaspoon of salt Oil 1 Cup of Sugar 1 teaspoon of cinnamon
23: Directions: 1. Beat together eggs and 1/4 c. of sugar 2. Stir in 1 3/4 c. of flour, baking powder, and salt. 3. Gently knead for 5 minutes with remaining flour 4. Divide into 16 balls, cover with wax paper, then let rest for 20 minutes. 5. Flatten balls into 5-inch circles 6. Heat oil 7. Fry circles individually until golden brown 8. Dry dough, than coat with sugar/cinnamon mixture
24: Mexican Wedding Cakes | Ingredients: 1 cup butter. softened 3/4 cup confectioners sugar 2 tsp. vanilla 2 cups flour 1 cup chopped walnuts powdered sugar
25: Directions: 1. In a large bowl, cream butter and powdered sugar. Stir in vanilla and a tbsp. of water 2. In another bowl, mix flour and nuts together add to butter mixture. 3.Shape into small balls 4. place on ungreased cookie sheet 5. baked in 300 degree oven for 20 inutes 6. Roll in sugar
26: Tostadas | Ingredients: 1 lb. ground beef 1 env. taco seasoning mix 12 tostada shells 2 cans refried beans. Shredded lettuce. Diced tomatoes. Shredded cheddar cheese. Hot taco sauce
27: Directions: Prepare ground beef according to directions on seasoning mix package. Preheat oven to 350 degrees. Place tostada shells on baking sheet. Warm in oven 5 to 7 minutes. Spread each tostada shell with 1/4 cup beans. Top with 1 to 2 tablespoons ground beef mixture, shredded lettuce, tomatoes, cheese and taco sauce.
28: Guacmole | 2 ripe avocados 1/2 red onion, minced (about 1/2 cup) 1-2 s chiles, stems and seeds removed, minced 2 tablespoons cilantro leaves, finely chopped 1 tablespoon of fresh lime or lemon juice 1/2 teaspoon coarse salt A dash of freshly grated black pepper 1/2 ripe tomato, seeds and pulp removed, chopped
29: 1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.) 2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours. Keep the tomatoes separate until ready to serve. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste. 3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready. 4 Just before serving, add the chopped tomato to the guacamole and mix.
30: Chicken Quesadilla
31: Fry tortilla in oil until somewhat crisp. Then add cheese, cumin, and chicken. put in oven for 5 minutes let cheese melt and enjoy
32: Fettuccine | Ingredients: 1/2 C butter 1 C heavy cream 1/2 C Parmesan cheese 1/8 tsp. nutmeg 8 oz. fettuccine noodles
33: Preparation: 1. Melt butter on moderate heat in large fry pan. 2. Add cream and stir constantly. 3. Add cheese and nutmeg and continue to stir. 4. Drain noodles when they have cooked to al dente, and toss sauce with noodles. 5. Parmesan cheese may be sprinkled on top. You may also serve with sauteed chicken and vegetables.
34: Italian Wedding Soup | Ingredients: 1/2 pound extra-lean ground beef 1 egg, lightly beaten 2 tablespoons dry bread crumbs 1 tablespoon grated Parmesan cheese 1/2 teaspoon dried basil 1/2 teaspoon onion powder 5 3/4 cups chicken broth 2 cups thinly sliced escarole 1 cup uncooked orzo pasta 1/3 cup finely chopped carrot
35: Preparations: 1.In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls. 2.In large saucepan, heat broth to boiling; stir in escarole, 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.
36: Penne Senese: | Preparation: 1.HEAT pan over medium heat. Add butter and allow to melt. Add oil, onions and garlic. Reduce heat and cook for 5 minutes. Add mushrooms and sausage. Cook until pink is no longer visible in sausage. 2.ADD white wine and bring to a boil. Whisk in flour and let cook for 1 minute to remove flour taste. Add remaining ingredients. Bring to a boil, lower heat and simmer for 10 minutes, or until sauce reaches desired consistency. 3.ADD cooked, drained pasta to pan with sauce. Toss well. 4.TRANSFER to large serving platter and garnish with fresh basil, sage and additional parmesan cheese, if desired.
37: Ingredients: 1 lb penne pasta, cooked according to package directions 2 Tbsp butter cup extra virgin olive oil cup yellow onions, chopped 3 cloves garlic, chopped lb mushroom, sliced 6 Italian sausage links, casing removed cup + 2 Tbsp white wine 2 Tbsp all-purpose flour 1 quart heavy cream lb prosciutto ham, chopped 1 Tbsp fresh sage (or 1 tsp dry) 1 Tbsp fresh parsley (or 1 tsp dry) lb grated Parmesan cheese 1 tsp garlic pepper (optional) Salt to taste
38: Little Proof Bread Sticks | Ingredients: 2 packs (5 tsp dry) yeast shopping list 1 tbs sugar shopping list 2 tsp salt shopping list 1/4 cup olive oil shopping list 1 1/2 cups warm water (do not exceed 110 degrees) shopping list 3 or 3 1/2 cups all-purpose flour shopping list course salt, sesame seeds, poppy seeds or whatever shopping list
39: Preparation: Dissolve yeast and sugar in warm water and let proof until bubbly. Add olive oil and salt and add flour a cup at a time. If using mixer or food processer, dough should pull away from side of bowl. Add flour until this happens. If kneading by hand, add flour until you have an elastic and kneadable dough. Knead until you can take a golf ball size piece and stretch it without tearing. Place dough on lightly floured board, cover and let sit for five minutes Roll into a log about 20 or 22 inches long. Cut log into 20 pieces Let rest 3 or 4 minutes Grease baking sheet Roll each piece into a bread stick as long as your baking sheet, or any size you want. These will be like fat pencils. Roll each piece in your choice of course salt, sesame or poppy seeds Place each pencil on greased baking sheet Let sit for 10-15-or up to 20 minutes until they just begin to rise. This will depend on heat and humidity. Higher heat and humidity will rise faster. Do not let them overrise, rember there will be some oven bounce. Bake at 325 for about 15-20 minutes (depending on size) Bake until nicely browned and crisp.
40: 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
41: Preparation: 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.
42: Tomato-Cheese Bruschetta | 1 loaf crusty Italian bread, cut diagonally into serving slices 1/2 cup olive oil 1 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, drained 1/2 cup chopped sweet onion 2 tablespoons chopped fresh basil leaves 1/2 teaspoon finely chopped garlic 1/4 teaspoon salt 1/8 teaspoon ground black pepper 2 cups shredded part-skim mozzarella cheese
43: 1. Preheat oven to 400 degrees F. Brush both sides of each bread slice with oil. Place slices on baking sheet; bake 5 minutes on each side, or until golden brown. 2. Combine tomatoes, onion, basil, garlic, salt and pepper; mix well. Spoon evenly divided portions onto each slice of toast. Sprinkle with cheese. 3. Bake 3 minutes, or until cheese is melted.
44: Tuscan Garlic Chicken | 4 each (4 oz) boneless, skinless chicken breasts 1 1/2 cups flour, plus 1 tablespoon 1 Tbsp salt 2 tsp black pepper 2 tsp Italian seasoning 1 lb fettuccine pasta, cooked according to package directions 5 Tbsp olive oil 1 Tbsp garlic, chopped 1 red pepper, julienne cut 1/2 cup white wine 1/2 lb whole leaf spinach, stemmed 2 cups heavy cream 1 cups Parmesan cheese, grated
45: 1.MIX 1 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. 2.HEAT 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary. 3.PLACE cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165F. 4.HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese. 5.COAT cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.
46: Spaghetti Sauce | 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
47: 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.
48: Chicken Scallopini | 2 whole med. chicken cutlets, pound to 1/8 inch thick 3/4 c. dried bread crumbs Salt Oregano 1 lg. head escarole, coarsely chopped 1 (16 oz.) can tomatoes 1/2 tsp. sugar 1 egg
49: Mix bread crumbs, 1/2 teaspoon oregano and 1 teaspoon salt. Beat eggs slightly, dip chicken in egg; lightly coat in crumbs. Over medium heat (1 tablespoon butter and 1 tablespoon oil) cook chicken to golden, about 1 minute, adding butter or oil when needed. Remove chicken. In drippings remaining in skillet, over medium heat, cook escarole and 1/2 teaspoon salt until tender, about 3 minutes, stirring frequently. Spoon escarole to warm platter. Arrange chicken cutlets on escarole. Into same skillet, stir tomatoes with liquid, sugar, and 1/4 teaspoon oregano; heat to boiling, stirring to break up tomatoes. Reduce to low, simmer 1 minute. Spoon mixture over chicken. 4 servings.
50: Chicken Cajun Pasta | 4 ounces linguine pasta 2 skinless, boneless chicken breast halves 2 teaspoons Cajun seasoning 2 tablespoons butter 1 red bell pepper, sliced 1 green bell pepper, sliced 4 fresh mushrooms, sliced 1 green onion, chopped 1 cup heavy cream 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 1/4 cup grated Parmesan cheese
51: 1.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.Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes). 3.Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat. 4.Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
52: Santa-Lucia Cookies | 4 1/3 cups all purpose flour 1-1/2 cups sugar 1-1/4 cups unsalted butter 2 egg yolks 1 egg 1/2 tsp. double acting baking powder 1/4 tsp. salt 1/4 tsp. vanilla extract powdered sugar
53: 1. In a large bowl mix the flour, sugar, salt and baking powder. 2. Cut the butter into pieces and add it to the flour and mix it into the flour. It is better if the butter is at room temperature. I just use a big fork to mix it. 3. Once the butter is been reduced to small pieces in the flour add the egg, two egg yolks and the vanilla. Mix it together until it the dough holds together. 4. Wrap it in plastic wrap and put it in the refrigerate for one hour. 5. Roll out the dough on a well floured work area to a thickness of about 1/4 inch. 6. Cut the the dough with your favorite cookie cutters and lay them on cookie sheets greased with butter or use oven paper to avoid the butter. Of course you can cut them in rectangular shapes if you prefer. 7. Bake in a preheated oven at 325 for 20 minutes or until they start to turn slightly golden in color. 8. Once they’ve cooled dust them with powdered sugar and serve.
54: Low Fat Chocolate Chip Cookies | Preparation: Preheat oven to 375 degrees.In a large bowl, beat butter and sugars together with an electric mixer until creamy. Add egg white and vanilla and mix until well blended. In a medium bowl, combine flour, baking soda, salt and cocoa powder. Gradually add flour mixture to egg and sugar. Use a wooden spoon to work the dough together. Donâ€™t worry if the dough seems a little crumbly at first. Stir in chocolate chips.Drop cookie dough by the teaspoonful on to a cookie sheet lined with parchment paper or a silicone mat if you have one. Bake for 8-10 minutes. Cool on cookie sheet for 1 minute, then transfer to wire rack to cool completely. Makes 30 cookies
55: Ingredients: 1/4 cup butter, softened 1/2 cup sugar 1/4 cup brown sugar 1 egg white 1 tsp vanilla extract 1 cup all-purpose flour 1/2 tsp baking soda 1/4 tsp salt 1/4 cup cocoa powder 1/3 cup miniature chocolate chips
56: Chicken Caesar Salad: | Ingredients: 1 chicken breast halves. 1 t. oil. 1/2 head romaine lettuce. 1/4 C. shredded parmesan. 4 slices thick bread. 2/3 T. butter. Garlic seasoning. Caesar Dressing.
57: Preparation: 1. Slice the chicken and season with salt, pepper and other seasoning as desired. 2. Fry chicken in the oil until completely cooked. 3. Dice the bread into crouton sized pieces. Melt butter in a frying pan. Place bread in the frying pan. Quickly coat the bread with melted butter. Season with garlic seasoning. Cook until toasty and slighty brown. 4. Shred the lettuce and place in a bowl. 5. Toss in the parmesan cheese. 6. Toss with dressing. Serve and top with sliced chicken and croutons.
58: Monster Cookies | Preparation: Preheat oven to 350 degrees. Beat butter & 2 sugars together. Add egg, vanilla, baking soda. Add oatmeal, peanut butter choc. chips and M&M's. Bake 10-12 minutes.
59: Ingredients: 1 C brown sugar. 1/4 C white sugar. 1/2 stick butter. 1 egg. 1/2 tsp baking soda. 3/4 C peanut butter. 2 1/4 C oatmeal. 1/2 C choc. chips. 1/2 C M&M's.
60: Apple Crisp | Ingredients: 4 medium tart cooking apples, sliced. 3/4 C packed brown sugar. 1/2 C flour. 1/2 C oats. 1/3 C butter. 3/4 tsp cinnamon. 3/4 tsp nutmeg.
61: Preparation: 1. Heat oven to 375 degrees. Grease the pan. 2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples. 3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.
62: Easy Stir-Fry Chicken & Broccoli | Ingredients: 1 lb. Chicken breast strips. 2 tbsp. oil 4 C. vegetables 1 C. chicken broth 2 tbsp. soy sauce 2 tbsp. cornstarch 1 tsp. brown sugar 1 1/2 C. rice
63: Preparation: Stir fry chicken in hot oil in large skillet until brown. Add vegetables; stir until done. Mix broth, soy, cornstarch and sugar. Add to skillet. Boil, continue for 2 minutes. Prepare rice. Serve chicken mixture over hot rice.
64: Fortune Cookies
65: Ingredients: 2 egg whites 1/2 tsp. vanilla 1/2 tsp. almond 3 tbs. oil Mix above ingredients until frothy | Sift: 1/2 tsp. cornstarch 1/2 c. sugar 3 tsp. water Add to the egg white mixture, mix until better formed.
66: Balsamic Roasted Vegetables
67: Ingredients & Preparation: 2 T. balsamic vinegar 1 tsp Dijon mustard 1/2 cup extra-virgin oil 3 garlic cloves, pressed 2 tsps finely chopped fresh thyme 1 tsp finely chopped fresh basil 2 large red unions, halved, thinly sliced 1 yellow bell pepper, cut into 1/2 inch wide strips 1 orange bell pepper, cut into 1/2 inch wide strips 1 1lbs eggplant, quartered lengthwise, but crosswise into 1/2 inch slices 1/2 pound zucchini cut Whisk vinegar and mustard in med. bowl. Whisk in oil and garlic thyme and basil. Preheat oven to 450. toss onions and next 6 ingredients in large bowl. add dressing. and roast till tender and slightly brown, around 35 minutes.
68: Fresh apple cake with hot Carmel Sauce
69: Ingredients & Preparation: 2 cups flour 1 1/2 cups sugar 1/2 tsp. salt 2 tsp. Baking powder mis these ingredients together in med. bowl. 1 cup milk 1 egg 2 tsp. oil 1 tsp. vanilla mis these ingredients together in another bowl. Pour the liquid ingredients into the dry ingredients and stir only until moistened. Stir in 2 cups of chopped apples. Pour in a greased and floured 9 x 9 pan. Bake at 350 for 40-5- minutes or until toothpick comes out clean.
70: Baked Apple Pancake
71: Ingredients & Preparation: 3 large granny smith apples, peeled, cored and cut into 8 wedges each. 1/2 cup milk 1 egg 2 tbsp oil 1/2 tsp vanilla 1 cup flour 5 tbsp powdered sugar 3/4 tsp baking powder 1/4 tsp salt 3 tbsp butter or margarine 1/4 tsp cinnamon Place rack in center of oven and preheat to 425. In a med. bowl, beat milk egg oil and vanilla until well blended. Stir in flour,3 tbsp sugar baking powder and salt. stir until blended. IN a 10" oven proof, non stick skillet, melt butter over a medium heat. add apples, 2 tbsp sugar and cinnamon. Cook, turning often 5-7 min. spread slices in a skillet, stir batter and pour over hot apples. bake 13-15 minutes. remove and loosed the edges. Powder with sugar or maple syrup.
72: Bok Choy Salad
73: Ingredients & Preparation: 1 head bok choy, cut and chop leaves and stalk. 2-3 green onions, chop, including some of stem 1/2 c. sesame seeds 1 cup sliced almonds 2 tbsp sugar 2 pkgs. Ramen noodles, crush before opening 1/2 c butter Mix in pint jar 1/2 cup sugar 1/4 cup red wine vinegar 1 tbsp soy sauce. In heavy skillet, brown sesame seeds, almonds, noodles and sugar in butter. LEt cool. Prepare bok choy and onions in large salad bowl. Stir in cooked noodle mixture. Pour dressing over an mix before serving.
74: Poached Pineapple Chicken | Ingredients: 2 chicken breat halves 1/2 can pineapple chunks 1 tsp. lemon juice 1 tsp. soy sauce 1/4 tsp. ground ginger 4 oz. fine egg noodles.
75: Preparation: Place chickn in frying pan with pineapple juice. Cover and cook over low heat for 15 minutes or until chicken is cooked. Remove chicken; add brown sugar, lemon juice, soy sauce and ginger to pan. Cook and stir until smooth and hot. Add pineapple chunks and chicken to sauce. Serve over noodles.
76: Sugar Cookies | Cook: 400 degrees for 15 min.
77: Ingredients: 1.5 c. flour .75 tsp. baking powder 1/4 tsp. salt 1/2 c. butter 1 egg 1.5 tablespoon half n half 1tsp. vanilla extract
78: Caramel filled chocolate cookies | Ingredients: 1/2 C butter 1/2 C white sugar 1/2 C brown sugar 1 egg 1 tsp. vanilla extract 1 C & 2 tbsp. flour 1/2 tsp. baking soda 1/4 C & 2 tbsp. unsweetened cocoa powder 1- 1/2 tsp. white sugar 24 chocolate-covered caramel candies
79: Directions: 1. Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Cove and chill at least 2 hours. 2. Preheat oven to 375 degrees F. 3. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 6 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets. 4. Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.
80: Strip Steak with Pepper Cream Sauce | Ingredients: 4 strip steaks, 3/4 to 1- inch thick. Kosher salt. 2 tsp. black peppercorns, coarsely crushed. 2 tbsp. clarified butter. 3/4 C beef stock or broth. 3/4 C heavy cream.
81: Directions: Preheat oven to 200 degrees F. Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm. Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add, heavy cream, and to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes. Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.
82: Quick and Easy Eggs Benedict | Ingredients: 4 slices Canadian bacon 1 teaspoon white vinegar 4 eggs 1 cup butter 3 egg yolks 1 tablespoon heavy cream 1 dash ground cayenne pepper 1/2 teaspoon salt 1 tablespoon lemon juice 4 English muffins, split and toasted
83: Directions: In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned. 2. Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon. 3. Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns. 4. In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter. 5. Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once
84: Poached Pears | Ingredients: 2 C. apple or orange juice 1/3 C. sugar 1/2 tsp. ground cinamon 2 ripe pears whipped cream-ice cream
85: Preparation: -heat 1st boil till sugar dissolved -peal pears, cut in half and remove core -add to syrup, cover and simmer till tender. -15 to 20 min.
86: Clam Chowder | Ingredients: 2 slices bacon, diced 3/4 cup chopped onion 3/4 cup water 2 cups peeled and cubed potatoes 3/4 teaspoon salt ground black pepper to taste 1-1/2 cups half-and-half 1 tablespoon and 1-1/2 teaspoons butter 1 (10 ounce) can minced clams
87: Directions: 1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender. 2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
88: Bacon Cheese Soup | Ingredients: 8 slices bacon 1 tablespoon butter 1/2 cup shredded carrots 1/2 cup chopped onion 2 tablespoons flour 1/4 teaspoon dry mustard powder Salt and pepper to taste 1 teaspoon white wine Worcestershire sauce 1 (13 ounce) can evaporated milk 2 cups milk 2 cups shredded American cheese
89: Preparation: In a large saucepan, cook bacon until crisp over medium heat, turning frequently. Remove bacon to paper towels to drain, crumble, and set aside. Remove all but 2 tablespoons drippings from saucepan. Add butter to saucepan along with carrots and onion. Cook over medium heat for 3-4 minutes until crisp tender, stirring frequently. Add flour, mustard, salt, pepper and Worcestershire sauce. Cook until bubbly, about 2-3 minutes. Add both kinds of milk and cook until soup has thickened a bit, about 10 minutes. Stir in cheese until melted. Stir in crumbled bacon and serve. Serves 4
90: Omelet | Ingredients: 2 tablespoons butter 1 small onion, chopped 1 green bell pepper, chopped 4 eggs 2 tablespoons milk 3/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 ounces shredded Swiss cheese
91: Directions: Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender. 2. While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper. 3. Shred the cheese into a small bowl and set it aside. 4. Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them. 5. Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry. 6. Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.
92: Ruben Sandwich | Ingredients: 2 tablespoons butter 8 slices rye bread 8 slices deli sliced corned beef 8 slices Swiss cheese 1 cup sauerkraut, drained 1/2 cup Thousand Island dressing
93: Directions: Preheat a large skillet or griddle on medium heat. 2. Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out. 3. Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.
94: Apple Pannekoeken (Dutch Pancake) | Ingredients: 2 tablespoons butter 3 eggs 1/8 teaspoon salt 1/2 cup milk 1/2 cup flour powdered sugar(optional) | For Topping: 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup brown sugar 2 medium cooking apples 1/4 cup butter
95: Instructions: 1. Make sure your oven rack is in the middle of your oven, then put butter into an oven-safe skillet or pie plate, place into the oven, and preheat 425 F. 2. While waiting for the butter to melt, prepare your batter by beating the eggs in a large bowl; add the salt, milk, and flour and continue to beat until smooth. 3. When butter is melted, remove skillet or pie place and tilt to coat with butter, then carefully pout in the egg mixture. 4. Bake for about 15-18 minutes without opening the oven door. (The pannekoeken will puff as it bake and is ready when it is browned and crisp around the edges.) 5. To make the apple topping, combine the brown sugar, cinnamon, and nutmeg in a blow. 6. Add the apples to the bowl and mix gently to coat; set aside. 7. In a large saucepan, melt the butter over low heat. 8. Add the apple mixture and cook over medium heat until the apples are tender. 9. Carefully spoon the apple topping over hot pannekoeken, sprinkle with powdered sugar if desired, cut into wedges, and serve immediately.
96: Hearty Minestrone | Ingredients: 1 (19.76 ounce) package Johnsonville® Italian Hot Sausage Links, casings removed 1 medium red bell pepper, chopped 1 medium onion, chopped 1 cup chopped celery 4 cups beef broth 2 cups uncooked small shell pasta 1 (15.5 ounce) can Great Northern beans, rinsed and drained 1 (14.5 ounce) can whole tomatoes, chopped 1 medium zucchini, chopped 1 medium potato, peeled and chopped 1 cup red wine 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon pepper
97: Directions: Remove sausage from casing and cut into chunks. 2. In large stockpot, saute sausage over medium heat until browned on all sides, about 5 minutes. Add the red pepper, onion and celery; saute 5 minutes longer or until vegetables are tender. Add the remaining ingredients; bring to a boil. Reduce heat to low; cover and simmer for 20-25 minutes or until pasta is tender.
98: Veggie Stir-Fry | Ingredients: 2 teaspoons cornstarch 1/2 cup cold water 3 tablespoons soy sauce 1 cup fresh broccoli florets 1 medium carrot, thinly sliced 1/2 small onion, julienned 1 tablespoon vegetable oil 1 cup shredded cabbage 1 small zucchini, julienned 6 large mushrooms, sliced 1/2 teaspoon minced garlic Hot cooked rice
99: Directions: In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.
100: Brownies with Applesauce instead of Oil | Ingredients: Betty Crocker Fudge Brownie Mix 1/4 cup water 2/3 cup applesauce (plain, no sugar added) 1/2 cup Egg Beaters (or 2 eggs)
101: Directions: Make as directed on package, subtituting applesauce for the oil. Spread into 9x9 baking dish. Cook as directed on package. Makes 16 brownies. Number of Servings: 16
102: Rosie's Bok Choy Salad | Ingredients: 1/2 cup red wine vinegar 1/2 cup olive oil 1/2 cup white sugar 1 tablespoon soy sauce 1/4 cup margarine 1/4 cup blanched slivered almonds 1/4 cup sesame seeds 2 (3 ounce) packages ramen noodle pasta, crushed 1 medium head bok choy 3 green onions
103: Directions: In a small bowl, whisk together the vinegar, oil, sugar and soy sauce. Set aside. 2. Melt the margarine over medium heat in a small skillet. Crush the ramen noodles while still in their packaging, and add to the margarine along with the almonds and sesame seeds. Saute until everything is golden brown. Remove from heat and drain on a paper towel. 3. Chop the bok choy and green onions and add to a large bowl. Just before serving, sprinkle with the noodle mixture and dressing, and toss to coat.
104: Cesar Salard Supreme | Ingredients: 6 cloves garlic, peeled 3/4 cup mayonnaise 5 anchovy fillets, minced 6 tablespoons grated Parmesan cheese, divided 1 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard 1 tablespoon lemon juice salt to taste ground black pepper to taste 1/4 cup olive oil 4 cups day-old bread, cubed 1 head romaine lettuce, torn into bite-size pieces
105: Directions: Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use. 2. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper. 3. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.
106: Andes Creme de Menthe chunk Cookies | Ingredients: 1/2 C butter-softened 3/4 C dark brown sugar 1/2 C white granulated sugar 1 tsp baking soda 1 tsp baking powder 2 tsp vanilla extract 2 eggs 1 pkg Andes Creme de Menthe baking chips 2 2/3 C flour
107: Directions: Preheat oven to 350 degrees. Blend butter, sugars, baking soda, baking powder, vanilla and eggs until blended. Stir in chips and flour. Chill for approximately one hour. Measure out approximately 1 tablespoon. Form dough into a ball and flatten slightly. Raise oven rack one level above middle and bake on non-stick baking pan for 8-10 minutes.
108: Snickers Salad | Ingredients: 1 (4 ounce) package cream cheese , softened 1/2 cup powdered sugar 1 (6 ounce) container Cool Whip , thawed 3 Snickers candy bars 2 -3 granny smith apples (you can vary the apple with successful results if you choose to, but I would NOT recommend a soft va)
109: Directions: 1.Mix cream cheese and powdered sugar until thoroughly blended. 2Fold in Cool Whip. 3 Cut Snickers into bite size chunks and add to cream cheese mixture. 4 Chop the apples into chunks and stir. 5. Chill 1 hour before serving. 6. Chilling for a long period of time (such as overnight) will result in liquid being released from the salad.
110: Macaroni Salad | Ingredients: 1- 1/2 cups uncooked elbow macaroni 1/3 cup & 1 tablespoon mayonnaise 1 tablespoon distilled white vinegar 1/4 cup and 1 teaspoon white sugar 1 tablespoon prepared yellow mustard 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 onion, chopped 1/2 green bell pepper, seeded and chopped
111: Directions: 1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 9 minutes. Rinse under cold water and drain. 2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, and macaroni. Refrigerate for atleast 4 hours before serving, but preferably overnight.
112: Chocolate-Dipped Orange Cookies | Ingredients: 1 cup butter, softened 1/2 cup confectioners' sugar 1 teaspoon grated orange peel 1 teaspoon orange extract 2 cups all-purpose flour 1/4 teaspoon salt 6 ounces dark chocolate candy coating 1/2 cup chopped almonds, toasted
113: Directions: In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in orange peel and extract. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough into 36 pieces; shape each into a 2-1/2-in. rope. Place 2 in. apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely. In a microwave, melt candy coating; stir until smooth. Dip ends of cookies in coating; allow excess to drip off. Sprinkle with almonds. Place on waxed paper; let stand until set. Store in an airtight container. Yield: 3 dozen.
114: Breakfast Pizza I | Ingredients: 1 pound ground breakfast sausage 1 (8 ounce) package refrigerated crescent rolls 1 cup frozen hash brown potatoes, thawed 1 cup shredded Cheddar cheese 5 eggs 1/4 cup milk 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1/4 cup grated Parmesan cheese
115: Directions: Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375 degrees F (190 degrees C). 2. Brown sausage and drain. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese. 3. Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese. 4. Bake in preheated oven until eggs are set, about 25 to 30 minutes.
116: The Big Easy Jambalaya | Ingredients: 1-1/2 teaspoons olive oil 1/2 medium onion, chopped 1/2 medium green bell pepper, chopped 1/2 medium yellow bell pepper, chopped 1/2 (14.5 ounce) can fire roasted or regular diced tomatoes, undrained 1/2 cup water 1/2 (8 ounce) package ZATARAIN'S® Reduced Sodium Jambalaya Mix 1/2 pound large shrimp, peeled and deveined 1/2 (12 ounce) package andouille sausage, cut into 1/4-inch slices 2 tablespoons chopped fresh parsley (optional)
117: Directions: Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften. 2. Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. 3. Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Sprinkle with parsley, if desired.
118: Chicken Marsala | Ingredients: 1/4 cup all-purpose flour for coating 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon dried oregano 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick 4 tablespoons butter 4 tablespoons olive oil 1 cup sliced mushrooms 1/2 cup Marsala wine 1/4 cup cooking sherry
119: Directions: In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. 2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
120: Minute Steak Dijonaise | Ingredients: Two 6-oz Sirloin steaks, trimmed 1 oz Dijon mustard 2 oz Onion, small dice 1 fl oz Clarified butter 3 fl oz heavy cream 1 oz whole butter
121: Directions: 1. Pound the steaks to a 1/4 inch thickness. 2. Cover one side of each sirloin first with 1 1/2 teaspoons of the mustard and then half of the onion, pressing the onion firmly into the steak. 3. Saute the steaks in the clarified butter, presentation (onion) side down first for 2 to 3 minutes per side. Remove and hold in warm place. 4. Degrease the pan. Add the cream and reduce by half. Add the rest of the mustard. 5. Adjust the seasonings. Serve each portion with some of the sauce.
122: Chocolate Cupcakes | Ingredients: 1 1/3 cups all-purpose flour 1/4 teaspoon baking soda 2 teaspoons baking powder 3/4 cup unsweetened cocoa powder 1/8 teaspoon salt 3 tablespoons butter, softened 1 1/2 cups white sugar 2 eggs 3/4 teaspoon vanilla extract 1 cup milk
123: Directions for cupcake: Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside. 2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full. 3. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.
124: Buttercream Icing | Ingredients: 1/2 cup shortening 1/2 cup butter, softened 1 teaspoon vanilla extract 4 cups confectioners' sugar 2 tablespoons milk
125: Directions: In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.
126: Apple Cake | Ingredients: 1/4 cup butter or 1/4 cup margarine, room temperature 1 cup sugar 1 egg 1 cup flour 1/2 cup chopped walnuts 1 teaspoon cinnamon | For the Caramel Sauce: 1/4 cup butter or 1/4 cup margarine 1/2 cup brown sugar 1/2 cup white sugar 1/2 cup whipping cream 1 teaspoon vanilla salt
127: Directions: Preheat oven to 350-degrees F. 2. Spray a 8-inch square cake pan with non-stick cooking spray (Pam) or grease pan and set aside. 3. In a large bowl cream butter with sugar. Beat in egg. Stir in flour, walnuts, cinnamon, nutmeg, baking soda and salt. Fold in apples. 4. Pour into prepared pan. 5. Bake for 30-40 minutes or until cake is done and toothpick comes clean when inserted in cake. 6. Cut in squares when cool and serve with hot caramel sauce (recipe follows). 7. To make caramel sauce melt butter in saucepan over low heat and then add remaining ingredients. Bring to a boil, stirring constantly. Continue stirring for 5 minutes or until sauce thickens. 8. Remove caramel sauce from heat and serve over apple cake squares.
128: French Silk Chocolate Pie | Ingredients: 1/2 c. butter, cut in 8 equal parts 1 (1 oz.) square unsweetened chocolate, melted and cooled 1 tsp. vanilla 1 (8 inch) baked pastry shell 3/4 c. sugar 2 lg. eggs Whipped cream | Directions: In a small mixing bowl, cream butter and sugar. Beat in chocolate and vanilla until blended. Add eggs, one at a time, beating with electric mixer at medium speed for 5 minutes after each addition. Turn into pastry shell. Chill, garnish with whipped cream.
129: Crust | Ingredients: 1 1/3 cups sifted all-purpose flour 1/2 teaspoon salt 1/2 cup Crisco shortening 3 tablespoons cold water | Directions: look up via the internet.