Get up to 50% Off + MORE! Code: MML18 Ends: 5/28 Details

  1. Help
Get up to 50% Off + MORE! Code: MML18 Ends: 5/28 Details

Blank Canvas

Hello, you either have JavaScript turned off or an old version of Adobe's Flash Player. Get the latest Flash player.

Blank Canvas - Page Text Content

FC: MIXBOOK | By: Natalie Wierbos

1: Index | Enchiladas Lemon Melting Moments Sweet and Sour Chicken Egg Rolls Egg Fu Yung Almond Cookies Beef and Brocolli Lo Mein with Ramen Noodles Egg Drop Soup

2: Guacamole | Ingredients | 2 ripe avocados 1/2 red onion, minced (about 1/2 cup) 1-2 serrano 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 Garnish with red radishes or jicama. Serve with tortilla chips

3: 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.) 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. Just before serving, add the chopped tomato to the guacamole and mix | Directions

4: 1lb. ground beef 1 med. onion chopped 1/2 tsp. salt 12 corn tortilias 1c. cheddar cheese 1 5 3/4oz. can chopped black olives 1 16oz. can enchilada sauce oil for frying | INGRIEDENTS | Enchiladas

5: Directions | -In a frying pan , cook beef and oinion until done. add salt. drain excess grease -In another frying pan, heat 1/4 inch oil until hot. Fry tortiallas briefly. Stsck fried tortillas between sheets of paper toweling. -Drain oil form frtying pan. Wipe with paper towel. Add enchilada sauce. Heat until hot. -Set up assembly line: tortillas, enchilada sauce, ground beef mixture, cheese, and olives. -To fill enchilladas follow steps below 1. dip tortilla in sauce 2. place 2 tbsp. beef across middle 3. sprinkle beef with cheese and olives. -Then rool up and place, seam down, in oilled baking dish. -Bake at 305 degrees for 20 min or until cheese is melted.

6: Lemon Melting Moments-Cookiers | Ingredients: | -1c butter -5 1/2 tbsp. sugar -3/4c. flour -1tsp. lemon extract

7: Directions: | -Preheat oven to 350 -Cream together butter and sugar until light; add lemon extract, cornstarch and flour -form into small balls, about 3/4 in. -bake for 20 min. or until firm -Frost with an icing made by powdered sugar with a few drops lemon juice until drizzling consistency

8: Sweet and Sour Chicken | Ingredients: -1/2 green pepper, seeded and cut into cubes -Medium carrot cut into chunks -1/2 lb. lean boneless chicken -1 egg, slightly beaten -1/2 tsp salt -1 TBS flour -2TBS chicken broth -1 1/2 c oil | 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 -add garlic, carrots, and green peppers

9: Sauce | 1/2 TBS oil 1/2 tsp garlic 1/4 c chicken broth 2 TBS sugar 2 TBS vinagar 1/2 soy sauce 1/2 TBS cornstarch dissolved in 1 TBS cold water

10: Egg Rolls | 1/2 lb. ground beef 1/2 tsp ground ginger 1/2 tsp garlic powder 2 c. peanut oil for frying 1 tbs flour 1tbs water 1c. shredded cabbage 1 oz. shredded carrots 4 egg roll wrappers 1 tbs sesame seeds | Ingredients

11: -Season pork with ginger and garlic and mix throughly. heat mixture in a medium skillet, stirring until pork is cooked through and no longer pink. Set aside -In another large skillet heat oil to about 375 degrees. while oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together. -Lay out one egg roll skin with a corner pointed 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. Place egg rolls into heated oil and fry, turning occasionally. Until golden brown. Remove form oil and drain on paper towel or rack. Put on serving plate and top with sesame seeds of desired. | Directions

12: -1/2 c fresh bean sprouts -4 fresh mushroons, diced -1/2lb. shrimp -2 to 4 tbs oil -3 eggs | Egg Fu Yung | Ingredients | -3/4 c chicken broth -1 tbs soy suace - 1/2 tsp salt 1 tbs cornstarch dissolved in 2 tbs cold water | Ingredients for sauce

13: Directions | -Bring broth to a boil -Add soy sauce, salt, and cornstarch mixture -Reduce heat. Cook for 2 minutes until sauce is thick and clear. keep warm -Rinse fresh bean sprouts. Drain and pat fry -Rinse shrimp under cold water. Pat dry. Dice into 1/4 in. pieces -Place bean sprouts, shrimp, mushrooms, eggs, oil stock, soy sauce, slat, and cornstarch mixture with easy reach. - Set wok over high hat for 30 seconds. Pour in 1 tbs oil, swirl around wok, and heat for another 30 seconds. Add shrimp and stir fry 1 minute. Transfer to plate -Beat eggs well. Add shrimp, bean sprouts, and mushrooms. Set work over high heat.

14: A L M O N D C O O K I E S | Instructions -1 c. butter softened -1 c. sugar -1tsp almond extract -1 egg -2 1/2c flour -1tsp baking soda -1/8 tsp salt -red food coloring -almonds

15: Directions | -Cream butter with sugar until light and fluffy -Add egg and mix well. add almond extract -Sift dry ingredients together. Add to creamed mixture and mix well. -Shape into 1inch balls. Place on ungreased cookie sheet. press down on the center of the cookie and place almond -Bake in preheated oven at 350 degrees for 10 minutes. -Makes 4 dozen

16: Beef and Broccoli Lo Mein with Ramen Noodles | Ingredients | -3/4lb boneless beef steak -2 tsp soy sauce -2 tsp dry sherry -1 tsp cornstarch -2 packages Ramen noodels -4 c. boiling water -3 c. brocolli flowerets - 1/2 tbs oyster sauce -2 tsp cornstarch dissvoled in 2 tsp water

17: Directions | -Slice beef into about 2 inches long. Place in a bowl, and stir in soy sauce, sherry, and cornstarch. Break noodle blocks into 6 pieces each. Place in a bowl, sprinkle with contents of seasoning packets and cover with 4 c of boiling water. stir and let soak. Steam broccoli in the microwave until barely tender about 2 minutes. -Heat oil in a large skillet. When very hot, stir fry beef until no linger pink. Toss in broccoli and stir. - Pour 2/3 c of the broth form 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

18: Egg Drop Soup | Ingredients | 6c. chicken broth 4oz spinach 1 green onion 2 eggs 1 tsp salt 2tbs cornstarch dissolved in 2 tbs cold water

19: Directions | -Wash and separate spinach leaves. Break into 4inch sections

20: Beef and Bean Tostadas | Ingredients | 1lb. ground beef 1 env. taco seasoning mix 12 tostada shells 2 cans refired beans shredded lettuce diced tomatoes shredded cheddar cheese hot taco sauce

21: 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 tbs ground beef mixture, shredded lettuce, tomateos, cheese, and taco sauce

22: Mexican Rice | Ingredients | 1c. long rice white rice 1tbs. vegetable oil 1 1/2c. chicken broth 1/2 onion 1/2 green bell pepper, finely chopped 1 fresh jalapeno pepper, chopped 1 tomateo, seeded and chopped 1 cube of chicken bouillon salt and pepper to taste 1/2 tsp. ground cumin 1/2c. chopped fresh cilantro 1 glove garlic, halved

23: Directions | In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomateo. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

24: Bunuelos | Ingredients | 4 eggs 1/4c. sugar 2c. flour 1tsp. baking powder 1tsp. salt. oil for frying 1c. sugar 1tsp. cinnamon

25: Directions | In a bowl beat together with electric mixer, eggs and sugar until thick and lemon colored. Stir together 1 1/2c. flour, baking soda, and slat. Gradually add to gg mixture. Beat until will blended. Stir in 1/4c. flour. Turn soft dough onto board coated with about 1/4c. remainign flour. Gently knead for about 5 minutes until dough is smooth and no long sticky. Divide dough into 16 equal pieces. shape each piece into a ball. Cover each ball with waxed paper to prevent drying. When all balls are made and covered, allow to rest 20 minutes. Remove waxe paper. On floured board, roll each ball into 5inch circle. Stack circles between pieces of waxed paper. Heat 1 1/2 in. of oil in a heavy frying pan to 350 degrees. Mix 1c. sugar and cinnamon. Fry cirlcles of dough, one at a time, in hot oil for 1 1/2 minutes or until golden brown. Turn once. Remove form oil and drain on paper towel. Repeat until all bunuelos are cooked and coated.

26: Mexican Wedding Cakes

27: Ingredients | 1/2c. butter. or one stick 1/4c. and 1tbs powered sugar 1tsp. valiina 1c. flour 1/2c. chopped walnuts | Directions | Cream butter and powered sugar with a mixer. Add the vanilla, flour and walnuts. Add a tbs of water if really ddry. Roll into balls. Bake on 300 degrees for 20 minutes. Then roll in powered sugar.

28: Little Proof Bread Sticks | Ingredients | 2 packs (5 tsp dry) yeast 1 tbs sugar 2 tsp salt 1/4 c. olive oil 1 1/2 c. warm water (do not exceed 110 degrees) 3 or 3 1/2c. all purpose flour

29: Directions | Dissolve yeast and sugar in warm water and let proof until bubbly. add olive oil and add flour a cup at a time. Knead by hand, add flour until you have an elastic and kneadable dough. knead until you can take a golf size piece and stretch it with out tearing. Place dough on lightly floured board, cover andlet sit for five minutes. Roll into a log about 20 or 22 inches long. cut 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 watn, Roll each piece in salt, sesame seed, or poppy seeds. Place each stick on the greased sheet, Let sit for 10-20 minutes to rise. Bake at 325 for 15-20 minutes. Bake until nicely browned and crisp.

30: Penne Senese | Ingredients | 1lb. penne pasta 2 Tbs butter 1/2c. extra virgin olive oil 1/2 c. yellow onions, chopped 3 cloves garlic, chopped 1/2lb. mushrooms, sliced 6 Italian sausage links, casing removed 2 Tbs all purpose flour 1 quart heavy cream 1 Tbs fresh sage 1 Tbs Fresh parsely 1/2 grated parmesan cheese 1 tsp garlic pepper

31: Directions | Heat pan over medium heat, Add butter and allow to melt. Add oil, onoins and garlic. Reduce heat and cook for 5 minutes. Add mushrooms and sausage. Cook until pink is no longer visible in sauasage. Bring to a boil. Whisk in flour and let cook for 1 minute to remoce flour taste. Add remaining ingredients. Bring to a boil, lower heat and simmer for 10 minutes, or until sause reaches desired consistency. Add cooked, drained pasta to pan with sauce. Toss. Add toppins

32: Italian Wedding Soup | Ingredients | 1/2 lb. extra lean ground beef 1 egg, lighty beaten 2 Tbs dry break crumbs 1 Tbs grated Parmesan cheese 1/2 tsp dried basil 1/2 tsp onion powder 5 3/4 c. chicken broth 2 cups thinly sliced escarole 1c. uncooked orzo pasta 1/3 c. finely chopped caroot

33: Directions | In medium bowl, combine meat, egg, bread crumbs, cheese, basil, and onion powder: shape into 3/4 inch balls. In a large sauce pan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to a boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until past is al dente. Stir Frequently to prevent sticking.

34: Spaghetti Sauce | Ingredients | 1lb. ground beef 1/2 of a green pepper 1/2 of a diced yellow onion 1 tbs chopped fresh garlic 2 tbs olive oil 1 tsp honey 1 tbs Italian seasoning 1/4c. brown sugar 6oz. can Contadina tomateo sauce 1 c. diced mushrooms 6. oz water

35: Directions | Brown ground beef in large sauce pan and strain. Mix ground beef and all the ingredients except the tomato paste, sauce and water back into large sauce pan. Cook on stove wiht medium heat for about 7 minutes, until chopped onions have a clear color. Add tomato paste and tomato sauce with water. Stir on high heat until sauce boils. Tuen heat down to a very low simmer and cover. Simmer for 1 hour. Serve wiht any kind of paste.

36: Huevos Rancheros | ingredidents | 2 Tbs vegetable oil 4 corn tortillas 1c. refired beans with green chiles 1 tsp butter 4 eggs 1c. shredded cheddar chesse 8 slices bacon, cooked and crumbled 1/2c. slasa

37: Directions | Heat oil in a small skillet over med. high hear. Fry tortillas one at a time until firm. Remove to paper towels to drain grease. Combine refried beans and butter in a micowave safe dish. Cover, and cook in the micorwave iuntil heated throgh. When tortillas are done, fry eggs over easy in the skillet. Placew tortills onto plates and spread a layer of beans on them. Top with cheese a fried egg, crumbled bacon and salse

38: Empanadas | Ingredients | 2c. flour 1/2tsp salt 2/3c. shortenting 6 tbs water 2 1/2c. peeled, cored and slices apples 1c. sugar 1tsp cinnamon 1/2 tsp nutmeg 1 yellow onion 1 green pepper 1tbs olive oil 8oz. tomateo paste 1/2c. water 1tbs distilled white vinegar 1 pound lean steak, cut into 1 in. cubes

39: Directions | Make dough-combine flour and salt. Cut in the shortening till pieces are the size of small peas. Add a small amout of water to slightly moisten. Form dough into a ball. Roll oit the dough at about 1/8 in. thick and cut into 4in. circles. Lightly flour both sides of circles Make fruit filling- in a saucepan combine furit, sugar, cinnamon, and nutmeg. Heat on med. until hot. Make meat filling- saute the onion and green pepper in olive oil. Add tomato paste, water, and vinegar, and cook fo r20 minutes. Add meat and coat thoroughly with the sauce. Place a lg. 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. bake at 350 until golden brown

40: Chicken Scallopini | Ingredients | 2 chicken breats 3/4c. dried bread crumbs salt Oregano 1 can tomatos 1/2tsp sugar 1 egg

41: Directions | Mix bread crumbs, 1/2 oregano and 1tsp salt. Beat eggs slightly, dip chicken in egg, lightly coat in crumbs. OVer med. heat cook chicken to golden. Into same skillet ass tomatos with liquid, sugar, and 1/4 tsp oregano, heat to boiling, stirring to break up tomatos. Reduce to low heat simmer 1 minute.

42: Tomato-Cheese Bruschetta | Ingredients | 1 loaf crusty itaian bread cut diagonally 1/2c. olive oil 1 can hunts petite diced tomatos, drained 1/2c. chopped sweet onion 2tbs chopped fresh basil 1/2tsp finley chopped garlic 1/4tsp salt 1/8 tsp black pepper 2c. shredded mozzarella cheese

43: Directions | Preheat oven to 400. Brush both sides of each bread slice with oil. Place slices on baking sheet. Bake 5 minutes on each side. Combine tomatoes, onion, basil, garlic, slat, and pepper. mix well. Spoon evenly onto each slice of toast. sprinkle with cheese. Bake 3 minutes

44: Cajun Chicken Pasta | Ingredients | 3/4lb. rotini, 2tbs butter 2 chicken breast 3 cloves garlic 1 greeen onion 2 tbs cajun seasoning 1tsp red pepper 8 oz. heavy cream 1 green pepper 1 red pepper 8oz. fresh mushrooms 1/2c. parmesan cheese

45: Directions | Cook rotini. Drain. Melt butter in a lg. skillet over med. heat. add chicken, cook, stirring until browned about 6 to 8 minutes. Add garlic, onions, cajun seasoning, pepper seasons, bell peppers, mushrooms, stir into combine. Cover and cook 5 minutes. Uncover, stir in cream and let simmer another 2 minutes. Stir in parmesan cheese. Remove sauce from heat, stir in cooked pasta and serve.

46: Santa Lucia Cookies | Ingredients | 2c. and 2tbs flour 3/4c. sugar 1 egg yolk 3/4c. butter 1 egg 3/4 tsp baking soda 1/8 tsp salt powdered sugar

47: Directions | Combine dry ingredients. Cut butter into small pieces. use patty blender. Cut butter into dry ingredients. Add egg yolk and egg into mixture. mx. wrap in plastic wrep set in fridge for 10 minutes. roll dough, cut into pieces, grease sheet, and bake at 325 for 15 minutes

48: Monkey Bread | Ingridents | 3/4c. white sugar 3/4c. brown sugar 2 tsp cinnamon 4 bisciut packages 1/2c. butter, melted | Directions | Grease pan, mix white sugar and cinnamon . Cut biscut in 1/2 in. roll into sugar mixture. Melt butter and brown sugar pour over and bake 30 min.

49: Fettuccine | Ingredients | 1/2c. butter 1c. heavy cream 1/2c. parmesan cheese 1/8tsp. nutmeg 8oz. fettuccine noodles | Directions | melt butter, add cream and stir constantly, add cheese and nutmed keep stirring. Drain noodles when they have cooked to al dente and toss sauce with noodles. Parmesan cheese maybe sprimkle on top.

50: Quesidllia | Ingredeints | Flour tortillas shredded cheese chicken breast oil for frying | Directions | cook the chicken to a golden brown. portion out the chicken for each tortilla. Fry the tortilla place the chicken and cheese on to and fold. Top with sour cream and salsa

51: Directions | Chocolate Ricotta Pie | Ingredients | Crust 1 1/4c. graham cracker crumbs 1/2. melted butter 2Tbs sugar Filling 1lb. ricotta cheese 3/4c. powdered sugar 1tsp almond extract 1c. toasted almonds 1/2c. semisweet chocolate chips 1 1/4c. heavy cream | Mix graham cracker crumbs, butter and sugar together. Shape inside a 9" pie plate bake for 9 minutes at 375. Combine ricotta, powdered sugar and almond extrach together. Then conbine alonmds and cocolate Fold the two mixtures together. and cool. Then place in the pic pan. Let sit over night.

Sizes: mini|medium|large|gargantuan
Default User
  • By: Natalie W.
  • Joined: over 7 years ago
  • Published Mixbooks: 0
No contributors

About This Mixbook

  • Title: Blank Canvas
  • Theme for Mixbook Scrapbookers
  • Tags: None
  • Started: over 7 years ago
  • Updated: about 7 years ago