2: Lemon Cookies 1 c. butter 5 1/2 tbsp. sugar 3/4 c. cornstarch 1 c. flour 1 tsp. lemon extract
3: Directions -Preheat oven to 350 degrees F. -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 icing made by mixing powdered sugar with a few drops lemon juice until drizzling consistency.
4: Sweet and Sour Chicken 1/2 Green pepper, seeded and cut into cubes Medium carrot cut into slices 1/2 lb lean boneless chicken into cubes 1 egg, slightly beaten 1/2 tsp. Salt 2 Tbs. Corn Starch 2 Tbs. Flour 2 Tbs. Chicken Broth 1 1/2 c. Oil 1/2 Tbs. Oil 1/2 tsp. Garlic 1/4 c. Chicken Broth 2 Tbs. Sugar 2 Tbs. Red Wine (Vinegar) 1/2 tsp. Soy Sauce 1/2 Tbs. Cornstarch dissolved in 1 Tbs. cold water
5: Directions -Cut chicken into cubes. -Mix egg, cornstarch, flour, chicken broth. -Add chicken pieces and stir to coat each piece. -Heat oil in a pot. -Fry chicken to a golden brown. -Heat oil. -Add garlic, carrots, and green pepper. -Stir fry for a few minutes. Add 1/4 cup chicken broth, sugar, vinegar, and soy sauce. -Add mixture of cornstarch and cold water.
6: Egg Foo Yung 1/2 cup fresh bean sprouts 4 fresh mushrooms, diced 1/2 lb. shrinp 2-4 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
7: Directions: -Bring broth to boil -Add soy sauce, salt, and cornstarch mixture -Reduce heat. Cook for 2 minutes until sauce is thick and clear. -Rinse fresh bean sprouts. Drain and pat dry -Rinse shrimp under cold water. Pat dry. Dice into 1/4-inch pieces -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 -Beat eggs well. Add shrimp, bean sprouts, and mushrooms. -
8: Almond Cookies 1 cup butter softened 1 cup sugar 1 tsp. almond extract 1 egg 2 1/2 cup flour 1 tsp. baking soda 1/8 tsp. salt Red food coloring or peanuts
9: Directions -Cream butter with sugar until light and fluffy with mixer -Add egg and mix well with mixer. Add almond extract -Sift dry ingredients together. Add to creamed mixture and mix well with a spoon. -Shape into balls. Place on ungreased cookie sheet. Flatten slightly with thumb. Dip end of toothpick into food coloring and touch top of cookie or place peanut in center of each cookie. Bake in preheated oven at 350 degrees for 10 minutes.
10: Beef Lo Mein 3/4 lb. 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. oyster sauce 2 tsp. cornstarch dissolved in 2 tsp water
11: Directions -Slice beef into slices about 2 inches long -Place in a bowl and stir in soy sauce, sherry, and cornstarch. -Break ramen noodle blocks. Place in bowl, sprinkle with contents of seasoning packets and cover with 2 cups of boiling water. Stir and let soak. -Steam broccoli in microwave until barely tender, about 2 min. -Heat oil in large skillet or wok. Stir-fry beef until no longer pink. Toss in brocoli and stir. -Pour 2/3 cup of the broth from the soaking noodles. Drain last noodles. -Add broth and oyster sauce mix to skillet and bring to simmer. -Stir in cornstarch mix. Add noodles until evenly coated and all is heated.
12: Egg Rolls 1/2 lb. ground pork 1/2 tsp. ground ginger 1/2 tsp. garlic powder 2 cups peanut oil for frying 1 Tbsp. flour 1 Tbsp water 1 Cup shredded cabbage 1 oz. shredded carrots 4 egg roll wrappers 1 Tbsp sesame seeds (optional
13: Directions -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. -In another large skillet heat oil to about 375 degrees or med-high heat. While oil is heating, combine flour and water in a bowl to form paste. -In a separate bowl combine the cabbage, carrots and reserved pork mix. Mix together. -Lay out one egg roll skin. Place about 1/4 to 1/3 cup of mix on egg roll and fold. Put paste on to seal. -Place egg rolls into heated oil and fry, turning occasionally until golden brown. Remove and drain oil. -Top with sesame seeds if desired.
14: Egg Drop Soup | 6 c. chicken broth 4 oz. spinach 1 green onion 2 eggs 1 tsp. salt 2 Tbsp. cornstarch dissolved in 2 Tbsp. cold water
15: Directions | 1. Wash and separate spinach leaves. Break into 4-inch sections. 2. Beat eggs in separate bowl. 3. Bring chicken stock to boil. Add salt and spinach. 4. Add cornstarch paste. Stir a few seconds to thicken. 5. Slowly add eggs. Stir gently in one direction to form threads. 6. Turn off heat immediately. Add salt if necessary.
16: Enchiladas | 1 lb. ground beef 1 medium onion, chopped 1/2 tsp. salt 12 corn tortillas 1 c. cheddar cheese, grated 1-5 3/4 oz. can chopped black olives 1-16 oz. enchilada sauce oil for frying
17: Directions | 1. In a frying pan, cook beef and onion. 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 pan. Add enchilada sauce. Heat until hot. 4. Set up assembly line: tortillas, enchilada sauce, ground beef mix, cheese and olives. 5. To fill enchiladas, add: -1-Dip tortilla in sauce -2-Place 2 Tbsp. beef across middle -3-Sprinkle with cheese and olives. 6. Roll each up and place, seam down, in oiled 13X9X2 inch baking dish. Pour remaining sauce over enchiladas and sprinkle more cheese on top. Bake in 350 degree oven for 20 minutes or until cheese is melted.
18: Mexican Rice | 1 c. long grain white rice 1 Tbsp. vegetable oil 1 1/2 cups chicken broth (or water) 1/2 onion, finely chopped 1 fresh jalapeno pepper, chopped 1 tomato, seeded and chopped 1 cube chicken bouillon salt and pepper to taste 1/2 tsp. ground cumin 1/2 c. 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. 2. Stir in onion, green pepper, jalapeno, and diced tomato. 3. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. 4. Bring to boil, cover, and reduce heat to low. Cook for 20 minutes.
20: Empanadas | 2 c. all-purpose flour 1/2 tsp. salt 2/3 c. shortening 6 Tbsp. water 2 1/2 c. peeled, cored and sliced apples 1 c. sugar 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1 yellow onion 1 green bell pepper 1 Tbsp. olive oil 8 oz. tomato paste 1/2 c. water 1 Tbsp. distilled white vinegar 1 lb. lean steak, cut into 1 inch cubes
21: 1. To make dough: In medium mix bowl, combine flour and salt. Cut in shortening until the size of small peas. Add a small amt of water to moisten. Form dough into a ball. Roll out 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 saucepan combine fruit, sugar, cinnamon, and nutmeg. Heat over medium heat until hot, thoroughly mixed. 3. To make meat filling: In 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 sauce. 4. Place large spoonful of each into dough circle. Fasten circles together by pressing edges with a fork. Bake in oven at 350 degrees until golden brown. | Directions
22: Mexican Wedding Cake | 1/2 c. butter (1 stick) 1/4 c. + 1 Tbsp powdered sugar 1 tsp vanilla 1 c. flower 1/2 c chopped walnuts | Directions: | 1. Cream butter and powdered sugar with mixer. 2. With a spoon, add 1 Tbsp of water if dry. Add other ingredients. 3. Roll in balls, bake for 20 minutes. 4. Roll in sugar.
23: 1 lb. ground beef 1 envelope taco seasoning mix 12 tostada shells 2 cans refried beans Shredded lettuce Diced tomatoes Shredded cheddar cheese Hot taco sauce | Beef and Bean Tostadas | Directions: | 1. Prepare ground beef with seasoning mix. Bake tostada shells on sheet for 5-7 minutes. Spread each tostada shell with 1/4 cup beans. Top with 1-2 Tbsp. ground beef mix, shredded lettuce, tomatoes, cheese and taco sauce.
24: Totopos Con Guacamole | tortillas oil 2 large ripe avocados 1-2 Tbsp. lemon juice 1 clove garlic, minced 3 Tbsp. minced onion 1 tomato, chopped 1/4 tsp. salt 2 drops Tabasco sauce
25: Directions: | 1. Cut tortillas in 6 pieces 2. Pour 1 inch of oil in heavy frying pan. Heat oil to 375 degrees. 3. Fry and stir tortilla pieces, a few times. Guacamole 1. cut avocados in half. Remove pits and scoop out pulp. 2. Mash coarsely with fork while blending juice. 3. Add salt, Tabasco sauce, onion, and garlic. Mix well. 4. Stir in tomato. Serve immediately with totopos for dipping.
26: 3/4 c. sugar 2 tsp. cinnamon 4 biscuit packs 1/2 c. butter melted 3/4 c. brown sugar | Monkey Butt Bread
27: 1. Grease pan. 2. Mix sugar (white) and cinnamon. 3. Cut biscuit in 1/2. Roll into ball. 4. Roll in sugar and cinnamon mixture. 5. Melt butter and brown sugar. Pour over. 6. Bake 30 minutes 350 degrees | Directions:
28: 2 Tbsp. vegetable oil 4 (6 inch) corn tortillas 1 c. refried beans with green chiles 1 tsp. butter 4 eggs 1 c. shredded cheddar cheese 8 slices bacon, cooked and crumbled salsa (optional) | Huevos Rancheros
29: 1. Heat oil in a small skillet over medium-high heat. 2. Fry tortillas one at a time until firm, but not crisp. Remove to paper towel. 3. Meanwhile, combine refried beans and butter in microwaveable dish. Heat in microwave until heated through. 4. When tortillas are done, fry eggs over easy in the skillet. 5. Place tortillas onto plates. Spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa. | Directions:
30: 1/2 c. butter (1 stick) 1 c. heavy cream (don't substitute with milk) 1/2 c. parmesan cheese 1/8 tsp. nutmeg 8 oz. fettucine noodles (we used about half box) | Fettuccini
31: Directions: | 1. Melt butter. 2. Add cream. Stir constantly. (Don't let boil) 3. Add cheese and nutmeg and continue to stir. 4. Drain noodles when they have cooked to al dente toss sauce with noodles. 5. Parmesan cheese may be sprinkled on top. May also serve with sauteed chicken and vegetables.
32: Spaghetti Sauce | 1 lb. ground beef 1/2 of a diced green pepper 1/2 of a diced onion 1 Tbsp. chopped garlic. 2 Tbsp. olive oil 1 tsp. honey 1 Tbsp. Italian seasoning 1/4 c. brown sugar 6 ox. can Contadina tomato paste 2 cans of 15 oz. tomato sauce 6 oz. water
33: Directions: | 1. Brown beef and strain. 2. Mix beef and all ingredients except tomato paste tomato sauce and water. 3. Cook on medium heat for about 10 minutes until onions are clear. 4. Add tomato paste and tomato sauce with water. Stir on high heat until boils. Simmer for 1 hour.
34: 1 lb penne pasta, cooked according to package directions 2 Tbsp. butter 1/2 c. onions, chopped 3 cloves garlic, chopped 6 Italian sausage links, casing removed 1/4 c. white wine 2 Tbsp. flour 1 quart heavy cream 1/4 lb prosciutto ham, chopped 1 tbsp. sage 1/2 lb. grated parmesan cheese pepper and salt to taste | Penne Senese
35: Directions: | 1. Melt butter in pan on oven. Add oil, onions and garlic. Reduce heat and cook for 5 minutes. 2. Add sausage. Cook until sausage is not pink. 3. Add wine and bring to boil. 4. Whisk in flour. Cook for 1 minute. Add remaining ingredients. 5. Bring to boil, lower heat and simmer for 10 minutes. 6. Add cooked, drained pasta to pan with sauce.
36: Italian Wedding Soup | 1.2 lb. extra lean ground beef 1 egg, lightly beaten 2 Tbsp grated Parmesan cheese 1/2 tsp. dried basil 1/2 tsp. onion powder 5 3/4 c. chicken broth 2 c. thinly sliced escarole 1 c. uncooked orzo pasta 1/3 c. finely chopped carrot
37: Directions: | 1. In medium bowl, combine meat, egg, bread crumbs, cheese, basil and ionion powder; shape into 3/4 inch balls 2. In large saucepan, heat broth to boil; 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 paste is al dente. Stir frequently to prevent sticking
38: Crust: 1 1/4 c. graham cracker crumbs 1/2 c. melted butter 2 Tbsp. sugar Filling: 1 lb ricotta cheese 3/4 c. confectioner's sugar (powdered?) 1 tsp almond extract 1 c. toasted almonds 1/2 c. semisweet chocolate chips 1 1/4 c. heavy cream | Chocolate Ricotta Pie
39: 1. Mix graham cracker crumbs, butter and sugar together in a bowl. Shape inside 9" pie plate. 2. If crust is too crumbly, add a small amount of butter to make it hold better. 3. Bake at 375 for 8-9 minutes until browned. Allow to cool. 4. Combine ricotta, confectioner's sugar, and almond extract in a bowl and set aside. 5. Combine almonds and chocolate. Chop together in food processor; not too fine. 6. Fold together cheese mix and chopped almond and chocolate and chill. 7. Whip heavy cream until stiff. Fold into ricotta and chocolate mix half at a time. 8. Spoon into crust and let sit over night. | Directions:
40: Little Proof Bread Sticks | 5 tsp dry yeast 1 Tbsp. sugar 2 tsp. salt 1/4 c. olive oil 1 1/2 c. warm water 3 c. flour course salt, sesame seeds, poppy seeds or whatever
41: 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. If using mixer or food processor, dough should pull away from side of bowl. Add flour until this happens. 4. If kneeding 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, cover and let sit for five minutes. 7. Roll into a log about 20 or 22 inches long. Cut log into 20 pieces. 8. Let rest for 3 or 4 minutes 9. Grease baking sheet. 10. Roll each piece into a bread stick as long as baking sheet, or any size you want. These will be like fat pencils. 11. Roll each piece in salt, seeds..... 12. Place each stick on greased baking sheet 13. Let sit for 10-15 or up to 20 minutes until begin to rise. Don't let them overrise.. 14. Bake at 325 for about 15-20 minutes 15. Bake until browned and crisp.
42: 2 whole med. chicken cutlets, pound to 1/8 inch thick 3/4 c. dried bread crumbs (or flour) (croutons?) Salt Oregano 1 large head escarole, coarsely chopped 1 (16 oz.) can tomatoes (chunky) 1/2 tsp. sugar 1 egg | Chicken Scallopini
43: Directions: | 1. Mix bread crumbs, 1/2 tsp oregano and 1 tsp salt. 2. Beat eggs slightly, dip chicken in egg; goat in crumbs. 3. Over medium heat (1 Tbsp butter and 1 Tbsp oil) cook chicken to golden, about 1 minute, adding butter or oil when needed. 4. In skillet, over medium heat, cook escarole and 1/2 tsp salt until tender, about 3 minutes, stir frequently. Spoon onto plate and arrange chicken on top 5. Into same skillet, stir tomatoes, sugar, and 1/4 tsp oregano; heat to boil. Reduce to simmer for 1 minute.
44: Cajun Chicken Pasta | 3/4 lb. rotini noodles, cooked (1/2 box?) 2 Tbsp. butter 2 skinless boneless chicken breast halves, sliced 1/2" thick 3 cloves garlic, minced 1 bunch green onion, chopped 1/2 Tbsp. cajun seasoning 1/2 tsp ground black pepper 1 tsp. ground red pepper (cayenne) 8 oz. heavy cream (1 c.) 1 red bell pepper 1/2 c. parmesan cheese
45: Directions: | 1. Cook rotini. Drain; set aside. 2. Melt butter in large skillet over medium heat. Add chicken; fook stirring frequently until browned (6-8 minutes) 3. Add garlic, onions, cajun, peppers. 4. Cover and cook for 5 minutes. 5. Uncover, stir in cream and let simmer 2 minutes. Stir in parmesan cheese. 6. Remove sauce from heat, stir in cooked pasta.
46: Tomato-Cheese Bruschetta | 1 loaf crusty Italian bread, cut diagonally into slices 1/4 c. olive oil 1 (14/4 oz.) can diced tomatoes, drained well 1/2 sweet onion 2 Tbsp. chopped basil 1/2 tsp. finely chopped garlic 1/4 tsp. salt 1/8 tsp. black pepper 2 c. shredded part-skim mozzarella cheese
47: Directions: | 1. Preheat oven to 400 degrees. 2. Brush both sides of each bread slice with olive oil. Place slices on baking sheet; bake for 5 minutes on each side. 3. combine tomatoes, onion, basil, garlic, salt and pepper. 4. Spoon onto each slice of toast. Sprinkle with cheese. 5. Bake 3 minutes or until cheese is melted.
48: Santa Lucia Cookies | 2 c.+2 Tbsp. flour 3/4 c. sugar 3/4 c. butter (1.5 sticks) 1 egg yoke 1 egg 3/4 tsp. baking powder 1/8 tsp. salt 1/4 tsp. vanilla powdered sugar
49: Directions: | 1. Combine dry ingredients in large bowl. 2. Cut butter into small pieces and add to dry ingredients. 3. Using food processor (hand mixer/masher) cut butter into dry ingredients. 4. Add egg yoke and egg to mixture. Mix until holds together. 5. Refrig. for 15 minutes. 6. Roll dough out on floured surface; cut into shapes. 7. Bake on greased sheet at 375 degrees for 15 minutes.