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FC: Brooke's Mix Book

1: Lemon Melting Moment Cookies Ingredients: 1 cup butter 5 1/2 tbsp. sugar 3/4 cup cornstarch 1 cup flour 1 tsp. lemon extract Directions: 1)Preheat oven to 350 degrees 2) Cream together butter and sugar until light; add lemon extract, cornstarch, and flour 3)Form into small balls,about 3/4 inch or size of a nickel 4) Bake for 20 minutes or until firm 5) Frost with an icing made by mixing powdered sugar with a few drops lemon juice until drizzling consistency.

2: Low Fat Chocolate Chip Cookies | Ingredients 1/4 cup butter 1/2 sugar 1/4 brown sugar 1 egg white 1 tsp flour 1/2 tsp baking soda 1/4 tsp salt 1/4 cup cocoa powder 1/3 cup miniature chocolate chips

3: Directions 1) Preheat oven to 375 2) 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. 3) In a medium bowl, combine flour, baking soda, salt and cocoa powder. Gradually add flour mixture to it. Stir in chocolate chips. 4) Drop cookie dough by the teaspoon on to a cookie sheet. 5) Bake for 8-10 min.

4: Best Egg Roll Ingredients: 1/2 pound ground pork 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 2 cups peanut oil (for frying) 1 tablespoon all-purpose flour 1tablespoon water 1 cup shredded cabbage 1 ounce shredded carrots 4 (7 inch square) egg roll wrappers 1 tablespoon sesame seeds (optional)

5: Best Egg Roll 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 or medium 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 1/4 to 1/3 cup of the cabbage, carrot, and pork mixture on egg roll paper and fold corner up over the mixture. Brush a bit of the flour past on the final corner to help seal the egg roll. 4) Place egg roll into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels.

6: Sweet and Sour Chicken Ingredients 1/2 Green Pepper and Medium Carrot Cut into chunks 1/2 pound lean boneless chicken 1 egg. slightly beaten 1/2 teaspoon salt 2 tablespoon corn starch 2 tablespoon flour 2 tablespoon chicken broth 1 1/2 cup oil Sauce Ingredients 1/2 tablespoon oil 1/2 teaspoon garlic 1/4 cup chicken broth 2 table spoon sugar 2 tablespoon red whine 1/2 teaspoon soy sauce 1/2 tablespoon corn starch dissolved in 1 tablespoon cold water

7: Sweet and Sour Chicken Directions 1) Cut chicken into chunks 2) Mix egg, cornstarch, four, chicken broth. Add chicken pieces and stir to coat each piece. 3) Heat oil in a pot. Fry chicken to a golden brown. Direction for Sauce 1) Heat the oil 2) Add garlic, green pepper, carrot 3) Add chicken broth, sugar, soy sauce, corn starch, and red whine

8: Egg Foo Yung Ingredients 1/2 cup fresh bean sprouts 4 fresh mushrooms, dried 1/2 pound shrimp 2-4 teaspoons oil 3 eggs Sauce 2/3 cup chicken broth 1 tablespoon soy sauce 1/2 teaspoon salt 1 tablespoon cornstarch dissolved in 2 tablespoon cold water

9: Egg Foo Yung 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 and shrimp 5) Dice shrimp into 1/4-inch pieces 6) Place bean sprouts, shrimp, mushroom, eggs, oil, stock, soy sauce, salt, and corn starch mixture within easy reach. 7) Set wok over high heat for 30 seconds. Pour in 1 tsp. oil, swirl around wok, and heat for another 30 seconds. Add shrimp, bean sprouts, and mushrooms. Set wok over heat for 30-45 seconds, then flip it.

10: Enchiladas Directions 1) In a frying pan, cook beef and onion until done. Add salt. Drain excess grease. 2) In another frying pan, heat 1/4 inch of oil until hot. Fry tortillas briefly on both sides until soft. Stack fried tortillas between sheets of paper toweling. 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; Dip tortilla in sauce. Place 2 tbsp. beef across middle. Sprinkle beef with cheese and olives. 6) Roll each up and place, seam down, in oiled 13x9x2 inch baking dish. Pour remaining sauce over enchiladas. Place in 350-degree oven for 20 minutes or until cheese in melted.

11: Enchiladas Ingredients 1 pound ground beef 1 medium onion, chopped 1/2 tsp. salt 12 corn tortillas 1 cup cheddar cheese, grated 1 5 3/4 oz. can of chopped black olives 1 16 oz can enchilada sauce oil for frying

12: Almond Cookies Ingredients 1 cup butter, softened 1 cup sugar 1 teaspoon almond extract 1 egg 2 1/2 cups flour 1 teaspoon baking soda 1/8 teaspoon salt Red Food Coloring or Spanish Peanuts

13: Almond Cookies Direction 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 cent 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. 5) Cook for 10 minutes in 350 degree oven.

14: Beef and Broccoli Lo Mein With Ramen Noodles Ingredients 3/4 pound boneless beef steak (sirloin or other tender cut) 2 teaspoon soy sauce 2 teaspoon 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

15: Beef and Broccoli Lo Mein With Ramen Noodles Preparation 1) Slice beef into thin slices, about 2 inches long. Place in a bowl and stir in soy sauce, sherry, and cornstarch. Break ramen noodle block 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. 2) Heat oil in a large skillet or wok. When very hot, stir fry beef until no longer pink. Toss in broccoli and stir. 3) Pour 2/3 cup of the broth from the soaking noodles into a measuring cup. Add oyster sauce to the measuring cup and stir. Drain the noodles, discarding the remaining broth. 4) 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.

16: Egg Drop Soup Ingredients 6 cups Chicken Broth 4 oz. Spinach 1 Green Onion 2 Eggs 1 teaspoon salt 2 tablespoon cornstarch dissolved in 2 tablespoon cold water Directions 1) Wash and seperate 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 heart immediately. 6) Garnish with chopped green onion.

18: Bunuelos Directions 1) In a large bowl, beat together with electric mixer, eggs and 1/4 cup sugar until think and lemon colored 2) Stir together 1 1/2 cups of flour, baking powder and salt. Gradually add egg mixture. Beat until well blended. Stir in 1/4 up flour. 3)Turn soft dough onto board coated with flour. Gently knead for about 5 min until dough is smooth and not longer sticky. 4)Divide dough into 16 equal pieces. Shape each piece into a ball. Let the balls rest for 20 minutes. 5) On floured board, roll each ball into 5 inch circles. 6) Heat oil in a heavy frying pan in 350 degrees. 7) Mix 1 cup sugar and cinnamon. 8)Fry circles of dough, one at a time unti golden brown, then coat with sugar and cinnomen.

19: Bunuelos Ingredients 4 eggs 1/4 cup sugar 2 cups flour 1 tsp baking powder 1 tsp. salt oil for frying 1 cup sugar 1 tsp. cinnamon

20: Mexican Rice Ingredients 1 cup long grain white rice 1 tbs. vegetable oil 1 1/2 cups chicken broth 1/2 onion, finely chopped 1/2 green bell pepper, finely chopped 1 frest jalapeno 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: Mexican Rice 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 a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cummin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 mimutes.

22: Empanadas Ingredients 2 cups all purpose flour 1/2 tsp. salt 2/3 cup shortening 6 tbs. water 2 1/2 cups peeled apples 1 cup white sugar 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1 yellow onion 1 green bell pepper 1 tbsp. olive oil 8 ounces tomato paste 1/2 cup water 1 tbsp. distilled white vinegar 1 pound lean steak, cut into 1 inch cubes

23: Empanadas Directions 1) To make dough: in a medium mixing bowl, combine flour and salt. Cut in the shortening till pieces are the sice 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 until hot. 3)To make meat filling: In a meduym skillet saute the meat, onion, pepper, in olive oil. Add tomato paste, water, and vinegar. Cook for 20 min. 4) Place a large spoonful of one of the above mixtures in the center of a dough circle. Place the other on top. Fold over the dough and press the edges together. Bake in oven at 350 until golden brown.

24: Tostados | 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

25: Tostados 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.

26: Mexican Wedding Cakes Ingredients 1/2 cup butter 1/4 cup + 1 tbsp. powdered sugar. 1 tsp. vanilla 1 cup flour 1/2 chopped walnuts and powdered sugar

27: Mexican Wedding cakes Directions 1)Preheat over to 350 2)Cream butter and powdered sugar (mixer) 3) Add walnuts and vanilla 4) Add 1 tbsp. water if dry 5) Roll into balls,and bake for 20 min. 6) Roll in powdered sugar after baked.

28: Monkey Bread Directions 1) Grease Pan 2) Mix white sugar and cinnamon 3)Cut biscuit in half and roll into balls 4) Roll the balls of cinnamon in the sugar and cinnamon and put in the pan 5) Melt the butter and brown sugar and pour over the biscuits 6) Bake in oven for 30 minutes at 350 degrees

29: Monkey Bread Ingredients 3/4 cups sugar 2 teaspoon cinnamon 4 biscuit packages 1/2 cup butter milk 3/4 cup brown sugar

30: Totopos Con Guacamole Ingredients Dry corn tortillas oil for frying 2 large ripe avocados 1/2 tablespoon lemon juice 1 clove garlic (minced) 3 tablespoon minced onion 1 tomato, chopped 1/4 teaspoon salt 2 drops Tabasco (salsa)

31: Totopos Con Guacamole Directions 1)Leave tortillas out of package overnight. Cut each tortilla in 6 equal pie-shaped pieces. Pour 1 inch of oil in heavy frying pan. Heat oil to 375 degrees. 2) Fry and stir tortilla pieces, a few at a time, until golden brown and crisp. 3) Cut avocados in half, remove pit, ands scoop out pulp. Mash coarsely with fork while blending in lemon juice. Add salt, Tabasco sauce, onion, and garlic. Mix well. 4) Stir in tomato. Serve with chips for dipping.

32: Huevos Rancheros Ingredients 2 tbsp. vegetables oil 4-6 corn tortillas 1 cup refried beans with green chilies 1 tsp. butter 4 eggs 1 cup shredded cheddar cheese 8 slices bacon, cooked and chopped 1/2 cup salsa (optional)

33: Huevos Ranceros Directions 1) Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease. 2) Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. 3) Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a friend egg, crumbled bacon, and if desired, salsa.

34: Quest Quesidilla Ingredients Chicken Cumin Cheese Tortillas

35: Quesidilla Directions Cook the chicken and add the cumin while cooking. Put the tortillas on a cooking sheet and add cheese. Put in the oven at 450, until the cheese is melted. Put the chicken on top and place another tortillas on top of that.

36: Fettuccine Ingredients 1/2 butter 1 Cup heavy cream 1/2 cup parmesan cheese 1/8 tsp. nutmeg 8 oz. fettuccine

37: Fettuccine Directions 1) Melt butter on moderate heat in a large fry pan 2) Add cream ans stir constantly( don't let cream boil) 3) Add cheese and nutmeg and continue to stir 4) Add paramesan on top

38: Italian Wedding Soup Ingredients 1 1/2 lb. extra-lean ground beef 1 egg, lightly beaten 2 tbsp. dry bread crumbs 1 tbsp. grated Parmesan cheese 1/2 tsp. dried basil 1/2 tsp. onion powder 5 3/4 cups chicken broth 2 cups thinly sliced escarole 1 cup uncooked Orzo pasta 1/3 cup finely chopped carrot

39: Italian Wedding Soup Directions 1) In a medium bowl, combine meat, egg, bread crumbs, cheese, basil, and onion power, and 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 a boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is done.

40: Chocolate Ricotta Pie Ingredients 1 1/4 cup graham cracker 1/2 cup melted butter 2 tsp. 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: Chocolate Ricotta Pie Directions 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. 3) Combine almonds and chocolate. Chop together in a food processor. 4) Fold together cheese mix and chopped almonds and 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: Penne Sense Ingredients 1 lb. penne pasta 2 tbsp. butter 1/2 cup extra virgin olive oil 1/2 yellow onions, chopped 3 cloves garlic, chopped 1/2 lb. mushroom, sliced 6 Italian sausage links 1/4 cup + 2 tbsp. white wine 2 tbsp. all purpose flour 1 quart heavy cream 1/4 lb. prosciutto ham, chopped 1 tbsp. fresh sage ( or 1 tsp. dry) 1/2 lb. grated Parmesan cheese 1 tsp. garlic pepper (optional) Salt to taste

43: Penne Sense Directions 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 to 10 minute. 3) Add cooked, drained pasta to pan with sauce. 4) Transfer to large serving platter and garnish with fresh basil, sage and additional Parmesan cheese.

44: Spaghetti Sauce Ingredients 1 lb. ground beef 1/2 of a diced green bell pepper 1/2 of a diced yellow onion 1 tbsp. chopped fresh garlic 2 tablespoons olive oil 1 teaspoon honey 1 tbsp. Italian seasoning 1/4 cup brown sugar 6 oz. can Contadina tomato sauce 1 cup diced mushrooms 6 oz. water

45: Spaghetti Sauce Directions 1) Brown ground beef in large sauce and and strain. Mix ground beef and all the ingrdients except the tomato paste, tomato sauce, and water back into large sauce pan. Cook on stove with medium heat for about 7- 10 min, until chopped onions have a clear color. 2) 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. 3) Serve with any kind of pasta. Makes enough sauce for 2 lb. of pasta.

46: Little Proof Bread Sticks Ingredients 2 packs of yeast 1 tbsp. sugar 2 tsp. salt 1/4 cup olive oil 1 1/2 cup warm water 3 or 3 1/2 cups flour course salt, sesame seeds, poppy seeds

47: Little Proof Bread Sticks Directions 1) Dissolve yeast and sugar in warm water and let proof until bubbly. 2) Add olive oil and salt and add flour a cup at a time. 3) Knead by hand, add flour until you have an elastic and kneadable dough. 5) Knead until you can take a golf ball size piece and stretch it without tearing. 6) Place dough on lightly floured board. 7) Roll into a log about 20-22 inches long. Cut into 20 pieces. Grease sheet. 8) let rest for 3-4 min 9) roll each piece into a bread stick. 10) Roll each piece if your choice of salt, etc. 11) Let sit for 10-15 minutes or until rise. 12) Bake at 325 for about 15 minutes.

48: Chicken Scallopini Ingredients 2 whole med. chicken cutlet 3/4 cup dried bread crumbs Salt Oregano 1 large head escarole, coarsely chopped 1 (16 oz) can tomatoes 1/2 tsp. sugar 1 eggs

49: Chicken Scallopini Directions 1) Mix bread crumbs, 1/2 tsp. oregano, and 1 tsp. salt. Beat eggs slightly, dip chicken in egg, lightly coat in crumbs. Over medium heat (1 tbsp butter and 1 tbsp oil) cook chicken to golden. Remove chicken 2) In drippings remaining in skillet, over medium heat, cook escarole and 1/2 tsp. salt until tender, about 3 min, stirring frequently. Spoon escarole to warm platter. Arrange chicken cutlets on escarole. 3) Into same skillet, stir tomatoes with liquid , sugar, and 1/4 tsp. oregano. Heat to boiling, stirring to break up tomatoes. Reduce to love, simmer for 1 minute. Spoon mixture over chicken.

50: Cajun Chicken Pasta Ingredients 3/4 round rotini 2 tbsp. butter 2 skinless boneless chicken breast 3 cloves garlic 1 bunch green onion 1 tsp. freshly ground black pepper 8 oz. heavy cream 1 green bell pepper 1 red bell pepper 8 oz. fresh mushrooms 1/2 cup Parmesan cheese

51: Cajun Chicken Pasta DIrections Cook rotini and drain. Melt butter in a large skillet over medium heat. Add chicken, cook, stirring frequently, until browned. Add garlic, onions, cajun, and black pepper and red peppers. Add bell peppers and mushrooms stir to combine. Cover and cook for 5 min. Uncover, stir in cream and let simmer another 2 min. Stir in Parmesan cheese. Remove sauce from heat and stir in pasta.

52: Santa Lucia Ingedients 2 cups and 2 tbsp. flour 3/4 cup sugar 3/4 cup butter 1 egg 1 egg yolk 3/4 tsp. baking soda 1/8 tsp. salt 1/4 tsp. vanilla powdered sugar

53: Santa Lucia Directions 1) Combine dry ingredients in a bowl 2) Cut butter into small pieces and add to bowl # 1. 3) Using a pastry blender/ fork, cut butter into dry ingredients. 4) Add the egg yolk and egg to the mixture above. Mix in vanilla. Mix together until it holds together. 5) Refrigerate for 15 minutes. 6) Roll dough out on a floured surface, and cut into shapes. 7) Bake on a greased pan at 325 for 15 minutes.

54: Tomato-Cheese Bruschetta Ingredients 1 loaf crusty italian bread 1/3 cup olive oil 1 can hunts Petite Diced tomatoes 1/2 cup chopped sweet onion 2 tbsp. chopped fresh basil leaves 1/2 tsp. finely chopped garlic 1/4 tsp. salt 1/8 tsp. black pepper 1 cup shredded part-skim mozzarella cheese

55: Tomato- Cheese Brushetta Directions 1) Preheat over to 400 degrees. Brush both sides of each break slice with oil. Place slices on baking sheet. Bake for 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 and melted.

56: Fried Rice | Ingredients 2 cups rice 4 cups water 2tbsp. oil 2 eggs 1/2 cup shrimp 1/2 tsp salt 1/8 tsp pepper 1/2 cup finely chopped green onion 3 tbsp soy sauce

57: Directions 1. Bring water to boil 2. add rice stir cover tightly. simmer for 20 to 25 min. chill overnight. 3. heat 2 tbsp. oil add eggs and cook for 1 to 2 min. breaking into small pieces as they cook. 4. add shrimp, salt, pepper, rice, and soy sauce in order listed. 5. blend and cook over moderate heat for about 5 to 7 min. until heated through 6. add green onions and stir gently serve in heated bowl.

58: Italian Pizza Ingredients 1 1/2 tsp. Yeast 1/2 tsp sugar 1/2 salt 1 1/2 cup flour 1 1/2 tsp. oil 1/2 cup + 2 T. warm water 1 cup pizza sauce 1 lb. mozzarella cheese Shredded pepperoni

59: Directions 1) In a small bowl combine yeast, sugar, salt, and 1 1/4 cup flour. Mix well. In a seperate bowl combine oil and water. Pour water mixture into flour mixture and mix well. 2) Turn onto well floured surface and knead gently until dough forms a ball. Add the remaining 1/4 cup flour during kneading only until the dough doesn't stick. Knead about 5 min. or until smooth and elastic. Roll out dough on floured surface to a 10 inch circle. Grease pizza pan and sprinkle with cornmeal. Place dough on pan. 3) Bake 350 for 10 min. 4) Remove from oven and top with sauce, cheese, and pepperoni. 5)Return to oven for 10 minutes or more, or until cheese is melted.

60: Ultimate Quick-and-Easy Pasta Sauce Ingredients 1 tsp olive oil 1 cup chopped onion 4 garlic cloves, minced 1/2 cup dry red wine or 2 tbsp balsamic vinegar 1 tbsp sugar 1 tbsp chopped fresh 1 tsp. dried basil 2 tbsp tomato paste 1/2 tsp dried Italian seasoning 1/4 tsp black pepper 2 cans diced tomatoes, undrained 2 tbsp chopped fresh parsley

61: Directions Heat oil in a saucepan or a large skillet over medium-high heat. Add onion and garlic; sauté for 5 min. Stir in wine and next 6 ingredients (wine to tomatoes), and bring to a boil. Reduce heat to medium, and cook, uncovered for about 15 min. Stir in parsley.

62: Tuscan Garlic Chicken Ingredients 1 1/2 boneless chicken 1/2 cups four, plus 1 tbsp 1/2 tbsp. salt 1 tsp black pepper 1 tsp Italian seasoning 1 lb. fettuccine pasta 2 1/2 tbsp. garlic, chopped 1/2 red pepper 1/4 cup white wine 1/2 lb. whole leaf spinach, stemmed 1 cup heavy whipping cream 1/2 cup Parmesan cheese, grated

63: Directions Pre-heat oven to 350 1. mix 1/2 cups flour, salt, pepper and italian seasoning in a shallow dish. Dredge chicken in the mixture. 2. heat 3 tbsp oil in a large skillet. cook chicken breast 2 at a time over medium-high. 3. Place chicken on a cooking sheet and transfer to heated oven. cook 10-15 min. 4. heat 2 tbsp oil in a sauce pan. add garlic and red pepper and cook for approximate 1 min. Stir in 1 tbsp. flour, wine, spinach, and cream and bring to a boil. sauce is done when spinach becomes wilted. then stir in Parmesan cheese. 5. coat cooked drained pasta with sauce, then top chicken and remaining sauce. garnish with extra Parmesan cheese.

64: Easy Garden Frittata Recipe Ingredients 3 tbsp olive oil 2 medium potatoes, diced 1 cup broccoli florets 1 red bell pepper, chopped 1 carrot, deiced or shredded 8 eggs 3 tbsp mil 1/4 tsp salt 1/3 cup Parmesan cheese, grated

65: Directions 1. in a large skillet heat the olive oil over medium-high heat. 2. add the potatoes and vegetables, cook 5 min. or until potatoes are browned. 3. in a bowl mix together the eggs, milk, and salt with wire whisk. 4. pour the eggs over potato mixture and cover. 5. reduce heat to medium low and cook for 10-12 min. 6 sprinkle with Parmesan cheese.

66: Penne Sense Ingredients 1 lb. penne pasta 2 tbsp butter 1/2 cup extra virgin olive oil 1/2 cup yellow onions, chopped 1/2 lb. mushroom, diced 6 Italian sausage links, casing removed 1/4 cup + 2 tbsp white wine 2 tbsp all purpose flour 1 quart heavy cream 1/4 lb. prosciutto ham, chopped 1 tbsp fresh sage (or 1 tsp dry) 1/2 lb. grated Parmesan cheese 1 tsp garlic pepper salt to taste

67: Directions 1.Heat pan over medium heat. Add butter and allow to melt. Add oil, onions and garlic. Reduce heat and cook for 5 min. 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 min to remove flour taste. add remaining ingredients. bring to a boil, lower heat and simmer for 10 min, or until sauce reaches desired consistency. 3. add cooked pasta to pan with sauce. 4. garnish with fresh basil, sage, and additional Parmesan cheese

68: Enchiladas Ingredients 1 lb. ground beef 1 medium onion, chopped 1/2 tsp salt 12 corn tortillas 1 cup cheddar cheese 1 5 3/4 oz can chopped black olives 1 16 oz can enchilada sauce oil for frying

69: Directions 1. In a frying pan, cook beef and onion until done. salt. drain excess grease. 2. put enchilada sauce in another frying pan and set up an assembly line. tortilla, enchilada sauce, ground beef mixture, cheese, and olives. 3. roll them up. and sprinkle with cheese and olives. 4. pour remaining sauce over enchiladas. 5. place in the oven at 350 for 20 min.

70: Corn Soup Ingredients 1 tbsp butter 1/2 tsp chili powder 1 cup green bell pepper, diced 1 can corn with chopped red and green peppers, drained 1 small, dry, whole hot chili pepper 4 cups chicken broth 1/2 cup whipping cream 1/8 tsp salt

71: Directions 1. melt butter in a large saucepan 2. stir in chili powder and green bell pepper 3. cook uncovered over medium heat for 3 min. 4. add corn and broth. bring to boil. reduce heat and simmer for 3 min. remove whole chili pepper 5. whip cream with 1/4 tsp salt until stiff. pour soup into bowls. place whipped cream on top.

72: Arroz rojo de chile ancho Ingredients 4 medium to large dried ancho chiles, stemmed and seeded 4cloves garlic, chopped 4-1/2 tsp. unsalted butter 1/3 cup blanched, sliver almonds 3tbs. olive oil. 1-1/2 cups long grain rice 1/3 cup finely chopped onion 1-3/4 cups homemade or low-salt chicken broth 2/3 cup milk 1-1/4 tsp. kosher salt. 1 tsp. dried oregano 1 tsp. dried thyme 1/2 cup sour cream 1 avocado, peeled and cut into large dice or slices

73: Directions: Put the chiles in a small saucepan. Cover with water, bring to a boil, reduce the heat, and simmer, uncovered, for 15 minutes. Remove the pot from the heat, cover it, and let the chiles soak for 10 to 15 minutes; drain. Put the chiles in a blender, add the garlic and 1/3 cup water, and blend for at least 1 min., starting at low speed and gradually turning to high speed, to make a purée; set aside. Melt 1-1/2 tsp. of the butter in a small skillet over medium to medium-low heat, add the almonds and cook, stirring often, until they are golden brown but not burned. Pour onto a plate and set aside. Heat the olive oil and the remaining butter in a large pot or Dutch oven (with a good lid) over medium heat, add the rice and onions, and sauté, stirring frequently, for 5 to 6 minutes. The rice and onions should be starting to turn golden. Turn the heat to between medium and medium high, stir in the chile purée, and continue cooking, stirring every 30 seconds, until almost all the moisture has evaporated and the rice no longer sticks together, 7 to 10 minutes. Add the broth, milk, salt, oregano, and thyme, stirring to mix well. Bring the liquid to a boil, cover the pot, turn the heat to very low, and simmer for 20 minutes. Turn off the heat, stir in the toasted almonds, cover the pot, and let the rice steam, off the heat, for about 15 minutes. Serve with a dollop of the sour cream and the avocado.

74: Fresh Easy Bruschetta 1 (32 ounce) can whole tomatoes, drained. 1 cup fresh basil leaves 4 tablespoons extra virgin olive oil 6 cloves garlic, peeled kosher salt and freshly ground black pepper. 2 French baguettes sliced 1 in. thick 1 1/2 pounds fresh mozzarella cheese, slices 1/4 in. thick

75: Directions: preheat oven to 375. in the bowl of food processor add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper. On a baking sheet, line up baguette slices. Toast in oven for about 3 min. or light golden brown. Rub garlic cloves on the toast side of each slice and then lay a piece of mozzarella cheese on top. place bread back in oven for cheese to melt. Remove from oven and spread one tablespoon of the tomato mixture on each piece.

76: Mexican Wedding Cake Ingredients 1 cup butter softened 3/4 cup confectioners sugar 2 tsp. vanilla 2 cups flour 1 cup finely chopped walnuts powdered sugar

77: Directions: 1. in a large bowl cream butter and powdered sugar. stir vanilla and a tbsp. of water. 2. in another bowl mix flour and nuts together add to buttered mixture 3. shape into small balls. 4. place on ungreased cookie sheet. 5. bake 300 oven for 30 min. 6. roll in confectioners sugar

78: Flautas 2 lb ground beef 1 tbsp chili powder salt & pepper 1/2 tbsp ground cumin 1 tbsp flour water lettuce, chopped tomatoes, chopped cheddar cheese, grated sour cream guacamole 20 6 in flour tortillas

79: Directions: 1. in a frying pan, over medium heat, saute ground beef until lightly brown. 2. drain fat. add chili powder salt, pepper, and cumin. mix well so meat absorbs seasoning 3. sprinkle flour on meat when flour, add enough water to moisten meat mixture. simmer for 5 min. 4. heat tortillas in warm ungreased frying pan for 30 seconds per side turning only once. 5. place 3 to 4 tbsp of meat mixture across center of each tortilla. Put on wanted ingredients. 6. Top with guacamole and dabs of sour cream then serve.

80: ff | Totopos con Guacamole Ingredients 6 dry corn tortillas oil for frying 2 large ripe avocados 2 to 3 tbsp. lemon juice 1 clove garlic, mined 3 tbsp, mined onion 1 chopped tomatoes 1/4 tsp salt 2 drops Tabasco sauce.

81: Directions: 1. leave tortillas out of package over night 2. cut into 6 equal pie shaped pieces. 3.pour 1 in of oil in heavy frying pan. heat oil 375 4.fry and stir tortilla pieces a few at a time until golden brown and crisp. 5.cut avocados in half 6.remove pits scoop out pulp 7.mash coarsely with fork while blending in lemon juice 8. add salt Tabasco sauce onion and garlic and mix 9. stir in tomatoes and eat

82: Tamale pie Ingredients 3/4 ground beef 1 medium onion chopped 1 green bell pepper chopped 2 8 oz cans tomato sauce 1 1/2 can whole kernel corn drained 1/4 cup ripe olives 1 clove garlic mined 1 tbsp sugar 1 tsp salt 3 tsp chili powder 1 cup cheddar cheese grated

83: Directions: 1. in a frying pan over medium heat cook meat until brown. add onion and green pepper. 2. add tomato sauce corn olives garlic sugar salt and chili powder simmer for 20 min, 3. add cheese stir until melted 4. stir corn meal and salt into cold water bring boil cook and stir until thick add butter 5. spoon over meat mixture in narrow strips

84: Fried bananas Ingredients 4 ripe bananas 4 tbsp butter 1/4 cup brown sugar 1tbsp lemon juice 1/4 cup orange juice 1 tsp ground cinnamon

85: Directions: melt butter in a large skillet and add brown sugar lemon and orange juice and cinnamon stir and cook until sugar is completely dissolved. Add sliced bananas and cook for about 4 - 5 min. when bananas are soft then eat!

86: Bunelos 4 eggs 1/4 cup sugar 2 cups flour 1 tsp baking powder 1 tsp salt. oil for frying 1 c sugar 1 tsp cinnamon

87: directions: first mix eggs sugar until its thick and lemon colored, then add flour baking powder and salt. into the mixture. knead dough for 5 min. divide into 16 peices in balls rest for 20 min. heat oil in 350 degrees and then add toppings.( flip sides)

88: Brownies Ingredients 1/2 c veggie oil 1 c white sugar 1 tsp vanilla extract 2 eggs 1/2 c all purpose flour 1/3 c unsweeted cocoa powder 1/4 tsp baking powder 1/4 tsp salt.

89: Directions: preheat oven 350 grease 9 by 9 pan mix oil sugar and vanilla beat eggs combine flour cocoa baking powder and salt. gradually stir into egg mixture until well blended. then put in over for 20 min and eat. bake at 375 degrees for 40 min or until top is brown.

90: Chicken Style Gumbo Creole Ingredients 1/4 cup oil for frying 1/4 cup all-purpose flour 1 green bell pepper, chopped 1 onion, chopped 2 cups cooked, chopped chicken breast meat 1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid 1 (4.5 ounce) can sliced mushrooms, drained 2 tablespoons chopped fresh parsley 2 teaspoons Worcestershire sauce 3 cloves garlic, minced 1 teaspoon soy sauce 1 teaspoon white sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 3 dashes hot sauce

91: Directions 1. Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally. 2. Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes.

92: Cranberry White Chocolate Chip Cookie Ingredients 3/4 cup sugar 1/4 cup packed brown sugar 1/2 cup butter 1 large egg 1/2 tsp vanilla 1/2 tsp cinnamon 1/2 tsp salt 1/4 tsp baking soda 1 cup flour 1 1/2 cup quick cooking oats 3/4 cups cranberrries 6 ounces white chocolate

93: Directions Pre-heat oven to 375 1. In a large bowl using an electric mixer combine sugar, brown sugar, and butter. mix well. 2. add egg and vanilla 3. add the cinnemon, baking soda, salt, and flour. 4. fold in the oatmeal and dried canberries and white chocolate chips 5. cook for 10-12 min

94: Blueberry Buckle Ingredients 1/4 cup butter, softened 3/4 cup sugar 1 egg 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 2 cups fresh blueberries TOPPING: 2/3 cup sugar 1/2 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/3 cup cold butte

95: Directions 1. In a small mixing bowl, cream butter and sugar. Beat in the egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries. Pour into greased 9-in. square baking pan. 2. For topping, combine the sugar, flour and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over blueberry mixture. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

96: Mexican Hot Chocolate 1 tablet mexican chocolate 1 quart milk sugar to taste 1. Heat quart of milk in a saucepan 2. grate chocolate or chop with top of molinillo 3. Add the chocolate to hot milk. whip constantly with wire whisk or molinillo until chocolate has melted and mixture is very frothy and almost boiling 4. add sugar to taste Mexican hot chocolate often is served with the addition of a small amount of cinnamon or cinnamon stick for serving

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  • By: Brooke L.
  • Joined: over 7 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: Blank Canvas
  • Theme for Mixbook Scrapbookers
  • Tags: None
  • Started: over 7 years ago
  • Updated: over 6 years ago