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1: Enchiladas | Ingredients: 1 lb. ground beef 1 medium onion, chopped 1/2 tsp. salt 12 corn tortillas 1 cup cheddar cheese, grated 1 5 3/4-oz can chopped black olives 1 16-oz can enchilada sauce Oil for frying | Instructions: 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, follow steps below and refer to illustrations: 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, seam down, in oiled 13- X 9- X 2-inch baking dish. Pour remaining sauce over enchiladas. Place in 350-degree oven for 20 minutes or until cheese is melted.
2: Lemon Cookies | Ingredients: 1/2 C butter 2 3/4 tbsp. sugar 1/4 C + 2 tbsp. cornstarch 1/2 C flour 1/2 tsp. lemon extract Instructions: 1. Preheat oven to 350 F 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 of lemon juice until drizzling consistently.
3: Ingredients: 1/2 pound ground pork 1/2 tsp. ground ginger 1/2 tsp. garlic powder 2 C peaunt oil for frying 1 tbsp. flour 1 tbsp. water 1 C shredded cabbage 1 oz. shredded carrots 4 egg roll wrappers 1 tbsp. sesame seeds Instructions: 1. Season pork with ginger and garlic powder. Heat pork in medium skillet. 2. In other large skillet, heat oil to 375F. While oil is heating, combine flour and water in a bowl. In a separate bowl combine cabbage, carrots, and reserved pork. Lay out one egg roll skin with corner pointed at you. Place 1/4 to 1/3 cup of the pork mixture on the egg roll. Fold egg roll accordingly. Use water flour paste to hold egg roll together. 4. Place egg rolls into heated oil and fry, turning occasionally until golden brown. | Egg Rolls
4: Sweet and Sour Chicken | Ingredients: 1/2 Green Pepper, cubed Medium Carrot, sliced 1 Egg, slightly beaten 1/2 tsp Salt 2 TBS Corn Starch 2 TBS Flour 2 TBS Chicken Broth 1 1/2 Cups of Oil Sauce 1/2 TBS Oil 1/2 tsp Garlic, minced 1/4 Cup of Chicken Broth 2 TBS of Sugar 2 TBS of Red Wine 1/2 tsp of Soy Sauce 1/2 TBS of Corn Starch in 1 TBS cold water Directions: Cube Chicken Mix Egg, Cornstarch, and Chicken Broth Add Chicken Pieces and Coat Well Heat Oil and Fry Chicken to golden brown For Sauce: Heat all sauce ingredients, stirring often Add Green pepper and Carrot pieces Final: Mix Sauce and Chicken in bowl Serve over rice
5: Beef Lo Mein | Ingredients: 3/4 lb. boneless beef steak 2 tsp soy sauce 2 tsp dry sherry 1 tsp cornstarch 2 pck Ramen Noodles 4 cups boiling water 3 cups broccoli flowerets 1 1/2 tbsp peanut oil 3 tbsp oyster sauce 2 tsp cornstarch w/ 2 tsp water Instructions: 1. Slice beef into 2 inch slices 2. Place soy sauce, sherry, and cornstarch into bowl. 3. Break ramen noodles and boil in water. 4. Steam broccoli 5. Stir fry beef in oil. Toss in broccoli and soy sauce mixture, along with oyster sauce and noodle broth mixture. Then add cornstarch/water mix.
6: Egg Foo Yung | Ingredients: 1/2 C fresh bean sprouts 4 fresh mushrooms 1/2 lb shrimp 2 tbsp oil 3 eggs 3/4 C chicken broth 1 tbsp. soy sauce 1/2 tsp salt 1 tbsp cornstarch + 2 tbsp water Instructions: 1. Bring broth to boil 2. Add soy sauce, salt, and cornstarch.. cook until thickened 3. Dice shrimp, bean sprouts, and mushrooms and place with eggs beaten in a bowl. Cook in wok over high heat. 4. Serve with gravy over omelet.
7: Egg Drop Soup | Ingredients: 6 C chicken broth 4 oz spinach 1 green onion 2 eggs 1 tsp salt 2 tbsp cornstarch + 2 tbsp water Instructions: 1. Wash and separate spinach 2. Beat eggs 3. Bring chicken stock to boil. Add salt and spinach. 4. Add cornstarch paste. Stir until thick 5. Slowly add eggs. Stir gently in one direction so threads form. 6. Pour soup into bowls. Garnish with chopped green onions. Serve.
8: Almond Cookies | Ingredients: 1 C Butter 1 C sugar 1 tsp almond extract 1 egg 2 1/2 C flour 1 tsp baking soda Dash of salt Red food coloring Instructions: 1. Cream butter with sugar until light, 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 and cook at 350 degrees for about 10 minutes.
9: Empanadas | 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 | 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.
10: Mexican Rice | Ingredients: 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 | 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.
11: 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 | 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
12: 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 | 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. | Tostadas
13: Ingredients: 1 cup butter. softened 3/4 cup confectioners sugar 2 tsp. vanilla 2 cups flour 1 cup chopped walnuts powdered sugar | 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 minutes 6. Roll in sugar | Mexican Wedding Cakes
14: Monkey Bread | Ingredients: 4 cans refrigerated biscuits 1 cup packed brown sugar 1 1/2 sticks butter (3/4 cup) 1/2 cup white sugar 2 Tablespoons cinnamon 1/2 cup raisins (these are optional, it's great with or without them) | Directions: 1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan. 2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well. 3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering. 4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits. 5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!
15: Guacamole | Ingredients: 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 | 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.
16: Ingredients: 1 tablespoon vegetable oil 1 cup chopped white onions 1/2 cup chopped red bell pepper 1/2 cup chopped green bell pepper 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon cayenne 1 tablespoon minced jalapeno 1 teaspoon minced garlic 1 cup chopped tomatoes and their juice 1 cup chicken stock 3 tablespoons chopped cilantro 2 teaspoons vegetable oil 4 large corn tortillas 1/2 cup warm refried beans 2 tablespoons unsalted butter 8 large eggs 1 1/2 cups pepper Jack | Huevos Rancheros
17: To make the Ranchero Sauce, in a medium pot, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes. Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds. Add the tomatoes and their juices and cook, stirring, for 2 minutes. Add the stock and simmer until thickened, about 15 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm. In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas. In 2 medium skillets, melt 1 tablespoon of butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes. Place 1 warm tortilla on each of 4 plates and spread each with 2 tablespoons of warm refried beans. Place 2 eggs on top of each tortilla and top with the warm Ranchero Sauce. Serve immediately.
18: 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 | 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. Keeps several days stored in airtight container.
19: Ingredients: 1/2 C butter (1 stick) 1 C heavy cream (don't substitute milk) 1/2 C parmesan cheese 1/8 tsp. nutmeg 8 oz. fettuccine noodles | Fettuccine | 1. Melt butter on moderate heat in large fry pan 2. Add cream and stir constantly. (do not let cream boil) 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
20: 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 | 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.
21: 1 lb penne pasta, cooked according to package directions 2 Tbsp butter 1/2 cup extra virgin olive oil 1/2 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 | 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. | Penne Senese
22: Spaghetti Sauce | Ingredients: 1 lb. ground beef 1/2 of a diced green bell pepper 1/2 of a diced yellow onion 1 tablespoon chopped fresh garlic 2 tablespoons olive oil 1 teaspoon honey 1 tablespoon Italian seasoning 1/4 cup brown sugar 6 oz. can Contadina tomato paste 2 cans of 15 oz. Contadina tomato sauce 1 cup diced mushrooms 6 oz. water | 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.
23: Whipped Cream 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 | Procedure 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
24: Cajun Chicken | 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 | 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.
25: 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 | Directions 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.
26: Ingredients: 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 | Santa Lucia Cookies
27: 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.
28: Chicken Scallopini | Ingredients: 4 (6-ounce) skinless, boneless chicken breast halves 2 teaspoons fresh lemon juice 1/4 teaspoon salt 1/4 teaspoon black pepper 1/3 cup Italian-seasoned breadcrumbs Cooking spray 1/2 cup fat-free, less-sodium chicken broth 1/4 cup dry white wine 4 teaspoons capers 1 tablespoon butter | Directions: Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm. Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.