Get 40-50% Off Sitewide! Code: MXMAY Ends: 5/23 Details

  1. Help
Get 40-50% Off Sitewide! Code: MXMAY Ends: 5/23 Details

Blank Canvas

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

Blank Canvas - Page Text Content

FC: My Cookbook By Joey Lindberg

1: Created by Joseph lindberg

2: Poppy Seed Muffin 3 eggs 2 1/2 cups white sugar 1 1/8 cups vegetable oil 1 1/2 cups milk 1 1/2 teaspoons salt 1 1/2 teaspoons baking powder 1 1/2 tablespoons poppy seeds 1 1/2 teaspoons vanilla extract 1 1/2 teaspoons almond extract 3 cups all-purpose flour 3/4 cup white sugar 1/4 cup orange juice 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 2 teaspoons butter, melted

3: 1.Beat together the eggs, 2 1/2 cups white sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour. Mix well. 2.Bake in paper lined muffin cups (filled 3/4 full or 3 small greased loaf pans) at 350 degrees F (175 degrees C) for 15-20 minutes for muffins and 50-60 minutes for loaves. The tops should be browned and a toothpick inserted in the center should come out clean. 3.Remove muffins as soon as you can while still warm/hot and dunk tops into glaze. Turn right side up and cool on a cookie rack. With loaves just pour the glaze evenly over the three loaves while still in pans. Let cool to a warm temp. and remove from pans. Yes, it is a little messy but it is really good. 4.To Make Glaze: In a saucepan over low heat, combine 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla, 1/2 teaspoon almond flavoring and 2 teaspoons melted butter. Warm in pan until the sugar is dissolved. Pour over loaf pans or dunk muffin tops into glaze when cooled to room temperature. (Omit the glaze altogether if you don't like the mess.)

4: Molasses Cookies 3/4 cup margarine, melted 1 cup white sugar 1 egg 1/4 cup molasses 2 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1/2 cup white sugar

5: 1.In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour. 2.Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets. 3.Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

6: Lemon Melting Cookies 1/2 c. butter 3 3/4 tbsp. sugar 1/4 c. cornstarch 1/2 c. flour 1/2 tsp. lemon extract 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 min. or until firm.

7: Frost with an icing made by mixing powdered sugar with a few drops lemon juice until drizzling consistency.

8: Peanut Butter Cookies 1/2 cup sugar 1/2 cup packed brown sugar 1/2 cup peanut butter 1/4 cup shortening 1/4 cup butter softened 1 egg 1 1/4 cups flour 3/4 tsp baking soda 1/2 tsp. baking powder 1/4 tsp. salt 1. Mix sugars, peanut butter, shortening, butter, and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours of until firm. 2. Heat oven to 375 F

9: 3. Shape dough into 1 1/4 inch balls. Place about 3 inch. apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar. 4. Bake 9 to 10 min. or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

10: Chicken Caesar Salad 2 chicken breast halves 2 t. oil 1/2 head romaine lettuce 1/4 cup shredded parmesan cheese 4 slices thick bread 2-3 T butter Garlic seasoning Caesar dressing as desired 1. Slice the chicken and season with salt, pepper, and other seasoning as desired. 2. Fry chicken in the oil until completely cooked. 3. shred the lettuce and place in a bowl. 4. Toss in parmeasan cheese. 5. Toss with dressing. Serve and top with sliced chicken and croutons.

12: Candy Cane Cookies 1 cup sugar 1 cup butter or margarine, softened 1/2 cup milk 1 teaspoon vanilla 1 teaspoon peppermint extract 1 egg 3 1/2 cups Gold Medal® all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon red food color 2 tablespoons finely crushed peppermint candies 2 tablespoons sugar

13: 1.Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours. 2.Heat oven to 375F. 3.Stir together peppermint candy and 2 tablespoon sugar; set aside. 4.For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane. 5.Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

14: Spritz Cookies 3 1/2 cups all-purpose flour 1 teaspoon baking powder 1 1/2 cups butter softened 1 cup granulated sugar 1 egg 2 tablespoons milk 1 teaspoon clear vanilla extract 1/2 teaspoon no-color almond extract Makes: 7-8 dozen cookies.

15: Instuctions Preheat oven to 350F. In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add flour mixture to butter mixture; beat until combined. Do not chill. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet. Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely

16: Peanut Blossom Cookies 1/2 cup granulated sugar 1 cup packed brown sugar 1 cup creamy peanut butter 1 cup butter or margarine, softened 2 eggs 3 cups Gold Medal® all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon baking powder Additional granulated sugar

17: 1.Heat oven to 375F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder. 2.Shape dough into 1-inch balls; roll in additional granulated sugar. Place about 2 inches apart on ungreased cookie sheet. 3.Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheet to wire rack.

18: Baked Apple Pancakes Ingredients 4 tablespoons butter 4 cups diced and peeled apples 2 tablespoons brown sugar 2 tablespoons lemon or lime juice teaspoon ground cinnamon 1 cup whole milk 1 cup all purpose flour 1 teaspoon vanilla 1/8 teaspoon salt Confectioners’ sugar for dusting

19: Preheat oven to 425 degrees F. Melt half the butter, add the apples and sauté until tender. Sprinkle with the brown sugar, lemon/lime juice, and cinnamon and stir to combine. Remove from heat. Preheat a 9x13 baking dish for 5 minutes then add the remaining 2 tablespoons butter to it and coat the bottom and sides. Spoon the sautéed apple misture over the bottom evenly.

20: 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

21: Preheat oven to 450. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 min. or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10-12 biscuits.

22: Tuscan Garlic Chicken 6 boneless, skinless chicken breasts, flattened out with meat mallet shopping list 1 1/2 c. flour, plus 1 Tbsp. shopping list 1Tbsp. pepper shopping list 2 tsp. Italian herb seasonings shopping list 1 lb. fettucinni shopping list 2 Tbsp garlic, chopped shopping list 1 red pepper, julienn cut shopping list 1/2 c. dry white wine shopping list 1/2 lb. whole leaf spinach stemmed shopping list 1 c. parmesan cheese shopping list 3 Tbsp. olive oil plus 2 more shopping list 12 oz. heavy cream

23: Combine 11/2 C. flour,salt, pepper, and herb seasoning in a shallow dish. Dredge chicken in mixture & shake off any excess In a large non stick ovenproof skillet,add 3 tbsp olive oiland saute chicken in batches over med- high heat for 2 min or so on each side until golden brown, and crisp. (Add more oil as needd) Transfer the skillet to a pre heated oven at350. Cook for about 10- 15 min. or until temp reads 165 Cook pasta, and drain well While pasta is cooking, heat 2 Tsps. Olive oil in large saucepan. Add garlic, and red pepper, cook for 1 min. Add remaining 1 Tbsp. flour, stirring to combine. Add wine, and bring to a boil for 1 min. Add spinach and cream, and bring to a boil. Sauce is done when (spinach becomes to wilt) Stir in Parmesean cheese. Partly coat pasta with sauce, transfer to large bowl( or individual dishes) top with chicken and extra cheese

24: Really Good Fett. 18 ounces fresh fettuccine 2 1/2 cups heavy cream 1/2 cup fresh lemon juice 12 tablespoons unsalted butter 2 cups grated Parmesan Pinch freshly grated nutmeg Salt and pepper

25: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minut

26: Oven Roasted Veggies 2 red peppers 1 green bell pepper 2 onions 2 zucchini 8 oz. box mushrooms 6 new potatoes, scrubbed 1 tsp. salt 2 cloves garlic, crushed or pressed coarsely ground pepper 1/2 tsp. oregano 1/2 tbsp. basil 1/2 tsp rosemary

27: Wash and dry vegetables. Any combination of vegetables in season may be used. Cube them into large bite-size pieces. Halve mushrooms, if large. Potatoes can be parboiled (or put in first). Arrange vegetables in a baking dish or roasting pan in a single layer. Crush the garlic with salt using the side of a large knife until pureed (or use a garlic press). Stir into oil. Drizzle the vegetables with olive oil and toss to coat well. Sprinkle with pepper, oregano, basil and rosemary. Roast in oven at 400F; reduce heat if vegetables are browning too quickly before they are done. Vegetables may not cook at the same rate. As some of the vegetables cook, they may be removed while the others are left to finish cooking. Add more olive oil if the vegetables absorb the oil and become dry during the cooking (or use olive oil spray). Can be served hot or room temperature.

28: Oreo Truffles 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided 2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

29: MIX cream cheese and 3 cups cookie crumbs until well blended. SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs. REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.

30: Chicken Strips 4 boneless skinless chicken breasts 3 cups flour (or substitute, such as Bisquick) 1 tsp salt 1 tsp pepper 1/8 tsp nutmeg (optional) 1 tsp milk 2 eggs Dash of lemon juice Oil

31: Cut the chicken breasts into halves and set aside. Place the flour into a large bowl and set aside. Begin heating the oil on medium heat (there should be enough in the pan to cover the strips when they are placed inside) Whisk the eggs in a small or medium-sized bowl. Mix the salt, pepper, nutmeg, milk, and lemon juice together. Submerge the strips one-by-one in the mixture. Let them sit if you want more flavor, or move on and cover them in flour and fry them. They should fry for 10 to 15 minutes.

32: Cheesecake 2 (8") graham cracker crusts 1 lg. instant vanilla pudding mix 8 oz. cream cheese, softened 4 c. milk 1 can fruit pie filling Add softened cream cheese to milk. Stir until mixed, add instant pudding. Mix together and pour into 2 pie crusts. Spoon pie filling around edge of pies. Refrigerate.

33: Graham Cracker Crust 1.In a small saucepan or the microwave, melt 6 tablespoons of butter. 2.Place about 24 graham crackers in a plastic bag. Roll with a rolling pin until finely crushed. This may be done in small batches. 3.Measure 1 1/2 cups of graham cracker crumbs into a medium bowl. 4.Add 1/4 cup of sugar to the graham crackers. 5.Add the melted butter. 6.Stir or blend together with your hands. 7.Press into the pie plate or other pan. 8.To pre-bake the pie crust, bake for 8 to 10 minutes in a preheated 350 degree F. oven.

34: Breakfast Biscuits 2 c. all-purpose flour 1 tbsp. baking powder 1 tbsp. sugar 1/2 tsp. cream of tartar 1/4 tsp. salt 1/2 c. butter 3/4 c. whipping cream, light cream or milk

35: In a bowl stir together flour, baking powder, sugar, cream of tartar, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture, then add cream all at once. Using a fork, stir just until moistened. Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing dough for 10-12 strokes or until dough is nearly smooth. Pat or roll dough to 1/2 inch thickness. Cut dough with a floured 2 1/2 inch biscuit cutter, dipping the cutter into flour between cuts. Place biscuits on an ungreased baking sheet. Bake in a 450 degree oven for 10-12 minutes or until done. Remove biscuits from baking sheet; serve hot.

36: Eggs Benedict 4 slices Canadian bacon 1 teaspoon white vinegar 4 eggs 1 cup butter 3 egg yolks 1 tablespoon heavy cream 1 dash ground cayenne pepper 1/2 teaspoon salt 1 tablespoon lemon juice 4 English muffins, split and toasted

37: 1.In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned. 2.Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon. 3.Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns. 4.In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter. 5.Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once

38: Frittata 3 Tbsp olive oil 2 medium potatoes, diced 1 cup broccoli florets 1 red bell pepper, chopped 1 carrot, diced or shredded 8 eggs 3 Tbsp milk 1/4 tsp salt 1/3 cup Parmesan cheese, freshly grated

39: 1.In a large skillet heat the olive oil over medium-high heat. 2.Add the potatoes and vegetables; cook 5 minutes or until potatoes are browned, stirring occasionally. 3.In a bowl mix together the eggs, milk, and salt with wire whisk until well blended. 4.Pour the eggs over potato mixture and cover. 5.Reduce the heat to medium-low and cook 10 to 12 minutes or until center is set. 6.Sprinkle with Parmesan cheese and replace the cover. 7.Let stand 5 minutes. 8.Cut into wedges and serve.

40: The Dogwood 9 tablespoons butter, at room temperature, divided 1 red onion, sliced 1/8" thick Salt and pepper 8 slices classic white bread 8 slices Wisconsin American cheese 4 slices Wisconsin Sliced Swiss 8 ounces smoked ham, sliced 2 large heirloom or beefsteak tomatoes, sliced 1/4" thick

41: Heat sauté pan over high heat. Add 1 tablespoon butter; melt and add onion slices. Add a pinch of salt and pepper; cook for 3-5 minutes. Remove to plate; reserve. Butter one side of each bread slice. Heat sauté pan over medium heat. Add 4 bread slices, butter-side down. Layer on each slice of bread: 1 slice American cheese, 1 slice Swiss cheese, 2 ounces ham, about 1 tablespoon sautéed onions, 2 slices tomato, and an additional slice of American cheese. Top sandwiches with remaining 4 slices bread, butter-side up. Sauté sandwiches for 3 minutes: turn carefully, and grill until golden brown and the cheeses are melted.

42: Chicken Torillia Soup 1 onion, chopped 3 cloves garlic, minced 1 tablespoon olive oil 2 teaspoons chili powder 1 teaspoon dried oregano 1 (28 ounce) can crushed tomatoes 1 (10.5 ounce) can condensed chicken broth 1 1/4 cups water 1 cup whole corn kernels, cooked 1 cup white hominy 1 (4 ounce) can chopped green chile peppers 1 (15 ounce) can black beans, rinsed and drained 1/4 cup chopped fresh cilantro 2 boneless chicken breast halves, cooked and cut into bite-sized pieces crushed tortilla chips sliced avocado shredded Monterey Jack cheese chopped green onions

43: 1.In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes. 2.Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes. 3.Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

44: Egg Drop Soup 6 cups chicken broth 1 green onion 1 tsp. salt 4 o.z spinach 2 eggs 2 Tbsp. cornstarch dissolved in 2 Tbsp. cold water Procedure 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 onions. Serve at once.

46: Egg Food Young 1/2 Cup fresh bean sprouts 1/2 Fresh mushrooms 1/2 lb. shrimp 2 to 4 Tbsp. oil 3 eggs 3/4 cup chicken broth 1 Tbsp. soy sauce 1/2 tsp. salt 1 Tbsp. cornstarch dissolved in 2Tbsp. cold water Procedure 1. Bring broth to boil 2. Add soy sauce, salt and cornstarch mixture 3. Reduce heat. Cook for 2 min. until sauce is thick and clear . 4. Rinse fresh bean sprouts. Drain and pat dry. 5. Rinse shrimp under cold water. Pat dry. Dice 6. Place bean sprouts, shrimp, mushrooms, eggs, oil, soy sauce, salt, and cornstarch mixture within easy reach. 7. Set pan over high heat for 30 sec. Pour in 1 Tbsp. oil swirl around pan, and heat for another 30 sec. Add shrimp and stir fry for 1 min. Transfer to plate. 8. Beat eggs well. Add shrimp, bean sprouts, and mushrooms. Set pan over high heat for 30 sec.

48: Best Egg Rolls 1 pound ground pork 1 teaspoon ground ginger 1 teaspoon garlic powder 1 quart peanut oil for frying 2 tablespoons all-purpose flour 2 tablespoons water 2 cups shredded cabbage 2 ounces shredded carrots 8 (7 inch square) egg roll wrappers 2 tablespoons sesame seeds (optional) Procedure 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 (190 degrees C) 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.

50: Low Fat Chocolate Cookies 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 Procedure 1. 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. 2. 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. 3.Drop cookie dough by the teaspoonful on to a cookie sheet lined with parchment paper or a silicone mat if you have one. 4.Bake for 8-10 minutes. Cool on cookie sheet for 1 minute, then transfer to wire rack to cool completely.

52: Spicy Stir-fry with Chicken 6 tablespoons vegetable oil, divided 2 tablespoons soy sauce, divided 3 teaspoons cornstarch, divided 1 pound boneless skinless chicken breasts, cut into cubes 1/2 teaspoon crushed red pepper flakes 1 pound broccoli florets 1 1/2 cups sliced onion 1 garlic clove, minced 1 1/2 cups chicken broth 1/2 teaspoon ground ginger 1/2 cup chopped walnuts Procedure In a bowl, stir 1 tablespoon oil, 1 tablespoon soy sauce and 1 teaspoon cornstarch until smooth. Add chicken; toss to coat. Cover and refrigerate 15 minutes. 2. In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add chicken and pepper flakes; stir-fry for 5 minutes or until meat juices run clear. Remove and keep warm. 3. Heat remaining oil; stir-fry broccoli, onion and garlic for 5-8 minutes or until tender. Combine broth, ginger and remaining soy sauce and cornstarch; stir until smooth. Add to the skillet; bring to a boil, stirring constantly. Cook 2 minutes or until thickened. Add chicken and walnuts; heat through.

54: Beef Lo Mein 4 tb peanut oil 1 1/2 lb flank steak, shrimp, or chicken 2 stalks celery; shredded 2 slices ginger; minced 1 cup celery cabbage 1 scallion; minced 2 tsp.cornstarch 1/2 lb spaghetti or Chinese/noodles 1/2 tsp.sugar 1 sauce 1/2 tsp. salt; optional Procedure Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold water, add a few drops oil and mix to keep from sticking. Set aside.Slice steak VERY THIN, across the grain, 2" pieces. Mix together, steak, ginger,scallion, cornstarch, sugar, light soy, set aside to marinate. Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture two minutes, do not overcook, reserve. Add 2 tbs oil, heat, stir fry carrots and cabbage two minutes, add spaghetti, stir well and cook a few minutes, add meat mixture, 1 tbs so and salt. Stir a minute to heat and serve.

56: Sweet and Sour Chicken 1 (8 ounce) can pineapple chunks, drained (juice reserved) 1/4 cup cornstarch 1 3/4 cups water, divided 3/4 cup white sugar 1/2 cup distilled white vinegar 2 drops orange food color 8 skinless, boneless chicken breast halves - cut into 1 inch cubes 2 1/4 cups self-rising flour 2 tablespoons vegetable oil 2 tablespoons cornstarch 1/2 teaspoon salt 1/4 teaspoon ground white pepper 1 egg 1 1/2 cups water 1 quart vegetable oil for frying 2 green bell pepper, cut into 1 inch pieces

57: Procedure 1. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens. 2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated. 3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels. 4. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

58: Fortune Cookies 2 eggs 1/2 tsp vanilla 1/2 tsp almond extract 3 tbs oil Mix 1/2 c Sugar 1 1/2 tsp corn starch 1/2 cup flour 3 tsp water Procedure Set oven to 300 degrees Bake 11 - 12 min. or until golden brown

60: Bread Sticks 2 packs (5 tsp dry) yeast 1 tbs sugarshopping list 2 tsp salt 1/4 cup olive oil 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 procedure 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.

62: Stuffed manicotti 1 c. onion, chopped 4-5 cloves garlic, minced 2 tbsp. olive oil 1/2 tsp. each basil, oregano, ground rosemary 1 tsp. salt 1 tsp. balsamic vinegar 1 32 oz. can tomato sauce 1 16 oz. can whole peeled tomatoes 1 pkg. manicotti pasta 1 lb. ground beef 1/2 c. chopped walnuts or pine nuts (optional) 2 eggs 1 10 oz. pkg. frozen chopped spinach, thawed, drained 2 c. ricotta cheese 1/2 c. Parmesan cheese 1 8 oz. pkg. sliced mozzarella Procedure Saute onion and garlic in olive oil until onion is soft and translucent. In a medium sided skillet, stir in herbs, salt, tomato sauce, tomatoes and balsamic vinegar. Simmer, stirring occasionally, for 15 minutes. Keep hot. Boil manicotti, several at a time, according to package directions in a large amount of boiling salted water. Lift out carefully using a slotted spoon so as not to break them. Place in a pan of cold water until ready to fill. Shape ground beef into a large pattie in a skillet. Brown five minutes on each side, then break up into small chunks. Allow to cool. Stir in 1 tsp. salt, optional walnuts or pine nuts, 1 egg and half of the spinach. Combine ricotta with 1 egg, Parmesan cheese and remaining spinach in a medium sized bowl. Before filling, place each manicotti onto a paper towel and allow to drain well.

64: Italian Bruschetta 4 large ripe and juicy tomatoes 1 garlic clove, minced 1/2 cup onions - chopped finely 1/4 cup loosely packed fresh basil leaves - chopped 1 tbsp dry oregano flakes Salt and freshly ground pepper to taste 1/2 cup shredded parmesan cheese (goat cheese or mozarella tastes great too) 1/3 cup extra-virgin olive oil 8 slices crusty Italian bread - cut 1/2-inch thick Procedure Bring a large pot of water to a boil. Cut a cross on the top of the tomatoes and drop them into the boiling water. Cook until the skin of the tomatoes begins to split or peel, about 1 to 2 minutes. Transfer the tomatoes to a bowl of ice water to cool, then roughly chop them up. Let them drain in a strainer over the kitchen sink to allow tomatoes to release all their juices (about 10-15 mins). Put the strained tomatoes, garlic, chopped onions, oregano and chopped basil in a bowl. Season with salt and pepper. Add the olive oil and mix well.

66: Enchiladas 4 skinless, boneless chicken breast halves 1 onion, chopped 1/2 pint sour cream 1 cup shredded Cheddar cheese 1 tablespoon dried parsley 1/2 teaspoon dried oregano 1/2 teaspoon ground black pepper 1/2 teaspoon salt (optional) 1 (15 ounce) can tomato sauce 1/2 cup water 1 tablespoon chili powder 1/3 cup chopped green bell pepper 1 clove garlic, minced 8 (10 inch) flour tortillas 1 (12 ounce) jar taco sauce 3/4 cup shredded Cheddar cheese Procedure 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic. 3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

68: Buenelos 4 eggs 1/4 cup white sugar 1 teaspoon vegetable oil 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 cup white sugar 1 teaspoon ground cinnamon 1 cup vegetable oil for frying Procedure In a large bowl combine eggs with 1/4 cup sugar and beat until thick and lemon-colored. Add the oil. Combine separately 1-1/2 cups of the flour, the baking powder and the salt. Gradually add this to the egg mixture and beat well. 2. Turn dough out onto a floured board (use remaining 1/2 cup flour) and knead thoroughly until dough is smooth. 3. Shape dough into sixteen balls. Roll each one into a circle about 5 inches in diameter. Let stand uncovered on waxed paper for about 10 minutes. 4. Heat oil in a deep fry pan to 350 degrees F (175 degrees C). Fry circles until golden brown, turning once. Drain on paper towels. Sprinkle with sugar/cinnamon mixture. Store airtight.

Sizes: mini|medium|large|huge
Default User
  • By: Joseph L.
  • Joined: over 7 years ago
  • Published Mixbooks: 0
  • Default User
    • By: Mary K.
    • Contributions: 0 photos , 0 pages

About This Mixbook

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