FC: The Cool Cookbook
1: By: Jordan Cresap
2: Lemon Melting Moments | 1 c. butter 5 1/2 tbsp. sugar 3/4 c. cornstarch 1 c. flour 1 tsp. lemon extract
3: Preheat oven to 350. 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: Egg Rolls | 1/2 lb ground pork 1/2 tsp ground ginger 1/2 tsp garlic powder 2 C peanut oil for frying 1 tbsp all-purpose flour 1 tbsp water 1 C shredded cabbage 1 oz shredded carrots 4 (7 inch square) egg roll wrappers 1 tbsp sesame seeds (optional)
5: 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 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 | 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
7: 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: 1/2 TBS oil 1/2 tsp garlic 1/4 C chicken broth 2 TBS sugar 2 TBS red wine 1/2 tsp soy sauce 1/2 TBS Cornstarch dissolved in 1 TBS cold water
8: Egg Foo Young | 1/2 cup fresh bean sprouts 4 fresh mushrooms, diced 1/2 lb. shrimp 2 to 4 tbsp. oil 3 eggs Sauce 3/4 cup chicken broth 1 tbsp. soy sauce 1/2 tsp. salt 1 tbsp. cornstarch dissolved in 2 tbsp. cold water
9: 1. Bring broth to boil. 2. Add soy sauce, salt and cornstarch mixure. 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 minute. Transfer to plate. 8. Beat eggs well. Add shrimp, bean sprouts, and mushrooms. Set wok over high heat for
10: Beef Lo Mein | Ingredients: 3/4 pound boneless beef steak (sirloin or other tender cut) 2 tsp. soy sauce 2 tsp. dry sherry 1 tsp. cornstarch 2 packages Ramen noodles (chicken flavor) 4 cups boiling water 3 cups broccoli flowerets 1 1/2 tbsp. peanut oil for stir-frying 3 tbsp. oyster sauce 2 tsp. 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.
12: Almond Cookies | Ingredients: 1 cup butter, softened 1 cup sugar 1 tsp. almond extract 1 egg 1 1/4 cups flour 1 tsp. baking soda 1/8 tsp. salt red food coloring or Spanish peanuts
13: 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. Makes 4 1/2 dozen.
14: Egg Drop Soup | Ingredients: 6 cups chicken broth 4 oz. spinach 1 green onion 2 eggs 1 tsp. salt 2 tbsp. cornstarch dissolved in 2 tbsp. cold water
15: 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 1/2 tsp. salt 12 corn tortillas 1 cup cheddar cheese, grated 1 5 3/4 can chopped black olives 1 16 oz. can enchilada sauce oil for frying
17: 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 (on back): (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.
18: 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
19: 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.
20: 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 baked in a preheated 350 degrees F (175 degrees C) until golden brown.
21: 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.
22: 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
23: 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
24: Beef and Bean Tostada 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: 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: Chicken Quesadilla Ingredients: 2 tortilla shells cheese chicken cumin
27: 1.Preheat the broiler. Grease a baking sheet. 2.Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes. 3.Preheat oven to 350 degrees F (175 degrees C). 4.Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes. 5.Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet. 6.Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
28: Guacamole | 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: 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)
31: 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!
32: 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 | Penne Senese
33: 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.
34: 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
35: Procedures 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
36: Fettuccine 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
37: 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
38: 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 | Italian Wedding Soup Ingredients:
39: Directions 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.
40: 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 | Spaghetti Sauce Ingredients:
41: 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.
42: 2 packs (5 tsp dry) yeast 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) 3 or 3 1/2 cups all-purpose flour course salt, sesame seeds, poppy seeds or whatever | Bread Sticks
43: 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.
44: 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
45: 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.
46: 4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced 1 green onion, minced 1 1/2 cups 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 2 tablespoons grated Parmesan cheese | Cajun Chicken Pasta
47: 1.Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain. 2.Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. 3.In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. 4.In a large bowl, toss linguini with sauce. Sprinkle with grated parmesan cheese.
48: 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
49: 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.
50: 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 | Chicken Scallopini
51: 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.
52: Low Fat Chocolate Chip Cookies 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
53: 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. Don'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.
54: Peanut Blossoms Ingredients: 1/2 cup shortening 1/2 cup peanut butter 1/2 cup packed brown sugar 1/2 cup white sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla extract 1-3/4 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/4 cup white sugar for decoration 1 (9 ounce) bag milk chocolate candy kisses, UNWRAPPED!!!!
55: 1. Preheat oven to 375 degrees F. Grease cookie sheets. 2. In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets. 3. Bake for 10 to 12 minutes in the preheated oven. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.
56: Chicken Caesar Salad Ingredients: 2 chicken breast halves 2 t. oil 1/2 head romaine lettuce 1/2 cup shredded parmesan cheese 4 slices thick bread 2-3 T butter garlic seasoning caesar dressing as desired
57: 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 croûton sized pieces. Melt butter in frying pan. Place bread in frying pan. Quickly coat the bread with melted butter. Season with garlic seasoning. Cook until toasty and slightly 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 croûtons.
58: Chocolate Caramel Rolo Cookies Ingredients: 1 1/4 cups flour 1/2 cup unsweetened cocoa 1/2 teaspoon baking soda 1/2 cup sugar 1/2 cup brown sugar 1/2 cup margarine 1 teaspoon vanilla 1 egg 24 rolos 1/2 tablespoon sugar
59: 1. Preheat oven to 375 degrees. 2. In a large mixing bowl, add sugar, brown sugar, margarine, eggs and vanilla. 3. Mix together until well blended. 4. Add flour, cocoa and baking soda and mix well. 5. Refrigerate and chill dough for 30 minutes. 6. Roll dough into 1 inch balls and place 1 rolo in the center of each dough ball. 7. Form the dough ball around the majority of the rolo. 8. Roll each dough ball in sugar. 9. Place on ungreased cookie sheet and bake for 7-10 minutes. 10. Let cool on pan for 1 minute then take off and place on cookie cooling rack.
60: Oven Roasted Potato Wedges Ingredients 4-6 Russet baking potatoes or long, white potatoes 2 tbsp. vegetable oil 1/2 tsp. salt 1/8 tsp. pepper 1/4 tsp. paprika
61: Pre-heat oven to 450 degrees. Leaving skins on, scrub potatoes and cut lengthwise into 1/2 inch strips. In a small bowl, combine oil, salt, pepper, and paprika. Toss potato wedges in seasoned oil. Place potatoes on foil-lined baking sheet and bake for about 20 minutes or until tender -- longer if you like them brown and crusty. Turn potatoes once while baking.
62: Mint Candy Cane Cookies Ingredients 1/2 cup margarine 1/4 cup white sugar 1/4 cup confectioners' sugar 1/2 egg 1/2 teaspoon vanilla extract 1/4 teaspoon peppermint extract 1-1/4 cups all purpose flour 1/4 teaspoon salt 1/4 teaspoon red food coloring 1/4 C sugar for decoration
63: In a large bowl, cream together the margarine, white sugar and confectioners' sugar. Beat in the egg, vanilla and peppermint extracts. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour. Preheat the oven to 375 degrees. Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color. Roll a small amount of each dough into a 2 inch long worm. Roll them together in a twisted rope and curve the end like a cane. Place onto prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. In a small bowl, mix together the crushed candy cane and remaining white sugar. Roll hot cookies in the sugar mixture.
64: Red Lobster Biscuits 2 cups Bisquick baking mix 2/3 cup milk 1/2 cup cheddar cheese, shredded 1/4 cup margarine or butter, melted 1/4 teaspoon garlic powder
65: Preheat oven to 450. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfulls onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm.
66: Clementine Cream Scones | 1/2 pound clementines 2 cups all purpose flour 2-1/2 teaspoons baking powder 1/2 teaspoon salt pinch of ground cinnamon 1/2 cup sugar, divided 1/2 cup (1 stick) butter, chilled 1 cup heavy whipping cream 1/4 cup half and half
67: Grate the zest from all the clementines and set aside. You should have at least 1 generous tablespoon of zest. The more the better. Squeeze enough juice from the clementines to make 1/4 cup. Set zest and juice aside. Preheat oven to 425 degrees. Line 2 large baking sheets with parchment paper. In a large bowl, stir together flour, baking powder, salt, ginger and 1/4 cup of the sugar. Cut the butter into small cubes and distribute over dry ingredients in bowl. With a pastry blender or two knives, cut in the butter until mixture resembles coarse crumbs. This can also be done in a food processor. In a small bowl, mix whipping cream and half and half with reserved zest and juice. Add liquid mixture to dry ingredients and stir until just combined. Scoop 1/2 cup mounds of dough on prepared baking sheets, forming 8 scones. Sprinkle sugar. Bake for 15-20 minutes.
68: Clementine Cream Scones 3/4 cup brown sugar 1/2 cup unsalted butter (1 stick), softened 1 1/4 cups oatmeal 1 egg 3 tablespoons whole milk 1 cup all-purpose flour 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 1/2 cup walnuts, chopped 1/2 cup raisins 1/2 teaspoon vanilla extract
69: Preheat oven to 375 F. Lightly coat a baking sheet with cooking spray. In a medium mixing bowl, combine the brown sugar and butter until well blended. Add the oatmeal, egg, and milk, stirring well. In a small bowl, stir together the flour, baking soda, cinnamon, cloves, and salt. Gradually add to the oatmeal mixture, stirring well. Stir in the walnuts, raisins, and vanilla. Drop the dough by tablespoonfuls, spaced about 1 inch apart, onto the baking sheet. Bake for 8 to 10 minutes. Transfer the cookies to a wire rack to cool. Repeat with the remaining dough.
70: Chili Con Queso with Chicken Ingredients: 2 tablespoons butter 1 medium tomato, diced 1 tablespoon chopped onion, or to taste 1 clove garlic, minced 2/3 (1 pound) package processed cheese, cubed 8 ounces sour cream 2 small cooked skinless, boneless chicken breast halves, shredded 1/2 can green chiles, chopped- or to taste 2 tablespoons salsa 1/4 teaspoon seasoned salt 1/4 teaspoon dried oregano
71: Directions: 1. Heat butter over medium heat, and cook and stir the tomato, onion, and garlic until the tomato has relwased its juice and the juice has become thick and syrupy, about 10 minutes. 2. Mix in the processed cheese cubes, and stir until melted and smooth. Stir in the sour cream, shredded chicken, green chiles, salsa, seasoned salt, and oregano until thoroughly mixed, and cook until hot but not simmering, about 5 minutes, stirring constantly.
72: Apple Fritters Ingredients: 2 cups all purpose flour 1 tablespoon baking powder 1/2 cup sugar 1 tablespoon salt 2 eggs 2/3 cup milk 4 large firm green or other tart apples, peeled, cored, and sliced 1/4 inch thick 2 tablespoons unsalted butter, melted vegetable oil for deep-frying confectioners sugar for dusting
73: Sift together the flour, baking powder, sugar, and salt in a bowl. Mix well. Beat the eggs and milk together and add the flour mixture, stirring until smooth. Fold in the sliced apples and melted butter. Allow the batter to stand at least 10 minutes before using. Heat the oil to 375 in a pot suitable for deep-frying. Drop large spoonfulls of batter, the size of walnuts, into the hot oil. Cook the fritters for a few minutes until they are golden brown or even a little darker. Drain on paper towels. Dust with confectioners sugar and serve at once.
74: Brownies 1/2 cup butter 3 oz. unsweetened baking chocolate, chopped 1 cup sugar pinch of salt 2 large eggs, at room temperature 1 or 2 teaspoons vanilla extract 3/4 cup flour 3/4 cup chocolate, peanut butter, or white chocolate chips
75: Preheat oven to 350. Lightly grease an 8 inch square baking dish, preferably glass. in a saucepan over low heat, combine the butter and chopped chocolate. Heat, stirring often, until melted, about 4 minutes. Remove from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until blended. Sprinkle the flour over the mixture and stir until just blended. Stir in the chips, if using. Pour the batter into the dish and spread evenly. Bake until a toothpick comes out almost completely clean, about 30 minutes. Transfer to a wire rack to cool completely.
76: 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 butter
77: 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.
78: Easy Fruit Pizza Ingredients: 1 (16.5 ounce) package prepared sugar cookie dough Filling: 1 (8 ounce) package cream cheese, softened 1 (7 ounce) jar marshmallow cream 1 teaspoon Spice Islands Pure vanilla extract Fruit and Glaze: 1/2 cup sugar 1 tablespoon Argo Corn Starch 1/2 cup orange juice 1/4 cup water 2 tablespoons lemon juice dash salt 2 1/2 cups assorted cut-up fresh fruit
79: Directions: 1. Press cookie dough into greased 12-inch pizza pan. Bake in a preheated 350 degrees F oven for 15 minutes until done. 2. Mix filling ingredients in a medium bowl with a hand mixer until thoroughly combined. Spread over crust. 3. To prepare glaze: Combine sugar and corn starch in a small saucepan until well mixed. Add orange juice, water, lemon juice, and salt. Bring to a boil over medium heat, stirring constantly. 4. Boil for 1 minute. Remove from heat. Cool. slice fruit and arrange on filling
80: Chocolate Gooey Butter Cookies Ingredients 1 (8-ounce) brick cream cheese, room temperature 1 stick butter, at room temperature 1 egg 1 teaspoon vanilla extract 1 (18-ounce) box moist chocolate cake mix Confectioners' sugar, for dusting
81: Directions Preheat oven to 350 degrees F. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.
82: Strip Steak with Pepper Cream Sauce Ingredients 4 (6 to 8-ounce) strip steaks, 3/4 to 1-inch thick Kosher salt 2 teaspoons black peppercorns, coarsely crushed 2 tablespoons clarified, unsalted butter 3/4 cup beef stock or broth 3 tablespoons cognac 3/4 cup heavy cream
83: 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 cognac, heavy cream, and green peppercorns 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.
84: Clam Chowder 2 slices bacon, diced 1/2 C diced potatoes, peeled 1/2 bottle clam juice 1/2 tsp salt 1/8 tsp pepper 1 can minced clams 1 1/2 TBS flour 1 C half and half- use the heavy cream 1/2 C milk
85: Cook bacon until crisp in a large kettle. Remove bacon, and drain on a paper towel. Add onion to bacon drippings in the kettle and saute until softened. Add potatoes and clam juice, salt, and pepper. Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid. Whisk flour into milk. Add to chowder along with the half and half (heavy cream). cook over medium heat, stirring constantly, until clam chowder thickens and bubbles- about 3 to 5 minutes
86: Creamy Fruit Salad Ingredients: 1 can (15 ounced) fruit cocktail- drained 1 medium firm banana, sliced 1 medium apple, diced 1 medium navel orange, peeled and sectioned 2 tablespoons instant vanilla pudding mix 1 cup (8 ounces) vanilla yogurt
87: Directions: In a serving bowl, combine the fruit cocktail, bananas, apple and orange. Combine the pudding mix and yogurt until smooth. Add to fruit mixture; stir to coat. Refrigerate leftovers. Yield: 4-6 servings