2: LEMON MELTING MOMENTS 1/2C BUTTER 2 3/4 TBSP.SUGAR 1/4C + 2TBSP CORNSTARCH 1/2 C FLOUR 1/2 TSP LEMON EXTRACT Preheat oven to 350F. 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: Peanut Butter Cookies 1/2 C granulated sugar 1/2 C packed brown sugar 1/2 C peanut butter 1/4 cup shortening 1/4 c butter or margarine , softened 1 egg 1 1/4 cups Gold Medal all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt
5: 1.Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients.Cover and refrigerate about 2 hours or until firm. 2.Heat oven to 375F. 3.Shape dough into 1 1/4-inch balls . Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar. 4. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
6: Candy CAne Cookies 1/4 cup butter 1/4 cup shortening 1/2 cup sifted confectioners' sugar 1 egg 3/4 teaspoons almond extract 1/2 teaspoon vanilla extract 1 1/4 cups sifted all-purpose flour 1/2 teaspoon salt 1/4 teaspoon red food coloring
7: 1. Preheat oven to 350F 2. Mix well the shortening and butter , sugar , egg , almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture.DIvide dough in half. 3. Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane. 4. Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar ( optional )
8: Steak Diane 4 Boneless beef steaks ( 6-8 oz ) To season Salt and Pepper 1tbsp Olive Oil 2 tbsp Butter 1/2 C Shallots or Green Onions (white part only) 1/4 CBeef stock 1 tbsp Dijon Mustard 1 tsp Lemon Juice (flesh) TT Salt and Pepper 2 tbsp softened butter 2 tbsp chives chopped 2 tbsp parsley Copped
9: 1. Place a large heavy saute pan on the stove over medium to high heat. 2. Pat dry the Steaks and Season with the salt and Pepper. 3. Place the steaks in the pan and saute for about 5 min each side for medium rare. 4. Remove the steaks from the pan and reserve. 5. Pour off any flat left in the pan. 6. Return the pan to the stove over low to medium heat. 7. Add the butter to the pan and melt. Then add the shallots to the pan and saute until soft. 8. Add the beef stock, brandy, mustard, lemon juice, and S & P TT. 9. Remove the pan from the heat and Swirl in the 2 tbsp of softened butter. 10. Garnish with the chives and parsley and pour sauce over the steaks immediately.
10: Red Lobster Biscuits 2C Bisquick baking mix 2/3C milk 1/2C cheddar cheese -- shredded. 1/4C margarine or butter -- melted 1/4 tsp garlic powder 1/2 tsp old bay seasoning
11: 1. Preheat oven to 450. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto cookie sheet. Serve warm. Makes 10-12 biscuits 2. Per serving ( excluding unknown items ): 177 Calories; 6g Fat ( 32%calories from fat ); 4g Protein; 27g Carbohydrate; 4mg Cholesterol; 480mg Sodium Food Exchanges; 1 1/2 Starch/Bread; 1 Fat
12: Tuscan Garlic Chicken 2 each ( 4 oz ) boneless, skinless chicken breasts 1/2 C Flour 1/2 Tbsp salt 2 tsp black pepper 2 tsp Italian seasoning 1 lb fettuccine pasta, cooked according to package directions 5 tbsp olive oil 1 tbsp Garlic, Chopped 1/2 red pepper, julienne cut 2 C heavy cream 1 C Parmesan cheese, grated
13: 1. MIX 1 1/2 C flour salt, pepper and Italian seasoning in a shadow dish. Dredge chicken in the mixture, shaking off any excess. 2. HEAT 3 tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp ( 2-3 min ). Add more oil for each batch as necessary. 3. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 min or until internal temp reaches 165F. 4. HEAT 2 tbsp oil in a sauce pan. Add garlic and cook for approximately 1 min. Stir in 1 tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese. 5. COAT cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.
14: Pizza 1 1/2 tsp yeast 1/2 tsp sugar 1/2 tsp salt 1 1/2 C flour 1 1/2 tsp oil 1/2 C + 1Tbs warm water Combine yeast into warm water. Add flour Add salt, oil, sugar. Mix with spoon. Put pizza on Pan-greased-cornmeal 400.
16: Molasses Cookies 3/4 C margarine, melted 1 C white sugar 1 egg 1/4 C molasses 2 C all-purpose flour 2 tsp baking soda 1/2 tsp salt 1 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground ginger 1/2 C white sugar
17: 1. In a medium bowl, mix together the melted margarine. 1 cup 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 degree 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.
18: Baked Apple Pancake 2 tbs butter 2 C diced and peeled apples 1 tbs brown sugar 1 tbs lemon or lime juice 1/4 tsp ground cinnamon 2large eggs 1/2 C whole milk 1/2 C all purpose flour 1/2 tsp vanilla 1/4 tsp salt
19: Preheat oven to 425F. Melt half the butter, add the apples and saute until tender. Sprinkle with the brown sugar, lemon/juice, and cinnamon and stir to combine. Remove from heat. Preheat a 9x13 baking dish for 5 minutes then add the remaining 2 tbs butter to it and coat the bottom and sides. Spoon the sauteed apple mixture over the bottom evenly. By hand, whisk together eggs, milk, flour, vanilla, and salt and blended. Pour the butter over the hot fruit. Bake until puffed and golden brown ( about 25-30 minutes ) Remove from oven and dust with confections sugar.
20: Really good Fettuccine 1/2 C butter ( 1 stick ) 1C heavy cream ( don't substitute milk ) 1/2 C parmesan cheese 1/8 tsp nutmeg 8 oz fettuccine noodles
21: 1.Melt butte or moderate heat in large fry pan. 2. Add cream and stir constantly. ( don't let cream boil ) 3. Add cheese and nutmeg and continue to stir. 4. Drain noodles when they have cooked to aldente and toss sauce with noodles. 5. Parmesan cheese may be sprinkled on top. You may also serve with sauteed chicken and vegetables.
22: Chicken Caesar Salad 2 chicken breast halves 2 t. oil 1/2 head romaine lettuce 1/4 C shredded parmesan cheese 4 slices thick bread 2-3 T butter Garlic seasoning Caesar Dressing as desired
23: 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 crouton sized pieces. Melt butter in a frying pan. Place bread in the 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 croutons.
24: Oreo Truffles 1 bag oreo cookies. 8 ounces cream cheese, softened 8 oz. dark chocolate, melted
25: 1.Prepare a baking sheet by lining it with aluminum foil and and spraying the foil with nonstick cooking spray. 2.Set aside 6 oreo cookies, and finely crush the rest of the cookies in a blender or food processor. 3.If using a food processor, add the cream cheese in large chunks and pulse a few times to until the candy consistency is that of dough. If you don't have a food processor, stir together the softened cream cheese and cookie topping. 4.Using a teaspoon or candy scoop, form 1-inch balls and roll between your hands until they are round. Place the candies on the prepared baking sheet. Refrigerate them while you prepare the dipping chocolate and cookie topping. 6.Place the chocolate in a microwave-safe bowl and microwave until melted, stirring after every minute. Allow the chocolate to cool slightly, but do not let it harden. 7.Coarsely chop the reserved cookies, creating cookie chunks approximately 1/2 in size. 8.Dip the candy balls in the melted chocolate and place on the foil-lined baking sheet. While the chocolate is still wet, top each with a silver of cookies. Repeat with remaining truffles, and refrigerate for 1 hour or until chocolate has hardened.
26: Oven roasted veggies Root vegetables- carrots, potatos, parships, onions, turips, etc. pepper - add color. Slice into thin pieces coat with olive oil and garlic basil, oregano. Bake at 375F for 20-30 min.
28: QUICK AND EASY CHICKEN STRIPS 2 boneless skinless chicken breasts 1C flour 1/2 tsp salt 1/2 tsp pepper 1/4 nutmeg 1/2 tsp milk 1 eggs Dash of lemon juice Oil
29: 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.
30: Chocolate Chip Cookies 3/4C shortening 3/4C Br, sugar 1/2C white sugar 2Tbs milk 1Tsp vanilla 1 egg 1 3/4 C flour 3/4 tsp Baking soda 1/2 tsp salt 1C choc chip heat oven to 375F Cream sugars, milk, vanilla, egg. Add dry ingre mix by hand.
32: The Dagwood 9tbs butter , at room temp, 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 cheese 8 ounces smoked ham, sliced 2 large heirloom or beefsteak tomatoes, sliced 1/4 thick
33: Heat saute pan over high heat. Add 1 tbs 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 saute 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 tbs sauteed onions, 2 slices tomatoes, and an additional slice of American cheese. Top sandwiches with remaining 4 slices bread, butter-side up. Saute sandwiches for 3 minutes: turn carefully, and grill until golden brown and the cheeses are melted.
34: Easy Garden Frittata 3 tbs olive oil 2 medium potatoes, diced 1 cup broccoli florets 1 red bell pepper, chopped 1 carrot, diced or shredded 8 eggs 3 tbs milk 1/4 tsp salt 1/3 C Parmesan cheese, freshly grated
35: 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.
36: Breakfast Biscuits 1C sifted flour 1tsp baking powder 1/8tsp baking soda 1/8tsp salt 3 tbsp solid Crisco 1/2C buttermilk
37: Mix flour, powder, soda and salt in bowl. Cut in Crisco. Make well and pour in buttermilk. Stir until moist. Divide into 6 pieces and toss lightly from hand to hand. In baking pan, flatten to 1 inch, sides should be touching. Bake at 450 degrees on center rack for 12-15 minutes. Note: If buttermilk is not available, add 1 tbsp vinegar to milk to equal 1 cup. Let stand 5 minutes.
38: Chicken Tortilla Soup 4C Chicken stock juice of 1 lime, or about 1 1/2 to 2 tbsp. 1 can diced tomatoes with juice 1/2 Jalapeno pepper, finely chopped optional. 1 can mild green chiles, undrained. 2 tbsp chopped cilantro leaves. 2 green onions, with most of the green, chopped 1 medium carrot, diced 3/4 c corn kernels, frozen, fresh, or canned drained. 1C cooked chopped chicken. 1/2C shredded Monterely Jack cheese or a shredded Mexican blend 1/2 tsp ground black pepper Salt to taste vegetable oil 3 corn tortillas cut in strips about 1/2 inch wide or purchased corn tortilla chips.
39: Simmer chicken stock with tomatoes, lime juice, jalapeno, green chiles, cilantro, green onion, carrots, and corn for 45 minutes; add chicken about 5 mins before done. Heat about 1 inch of vegetables in a deep saucepan to approximately 360 or use a deep fryer. Cook tortilla strips in batches until crispy - just a few seconds for each batch. Top each bowl of soup with tortilla strips and shredded cheese, or served on the side.
40: 1/2 cup sweet creamy butter, softened 2/3 cup sugar 2 large eggs, separated 1 1/3 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 2 tablespoons poppy seeds 2 lemons, zest of, grated 1/4 teaspoon salt 1/2 cup buttermilk or 1/2 cup plain yogurt 2 tablespoons lemon juice 1 teaspoon vanilla
41: Directions Preheat oven to 350F Coat muffin tin with nonstick cooking spray. In a large bowl, cream the butter and sugar until fluffy. Add the egg yolks, one at a time. Beat well after each. In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla. Beat just until smooth. In another bowl, beat the egg whites until soft peaks form. Gently fold them into the muffin batter until blended. Spoon the batter into the prepared pan, 3/4-full. Bake at 350F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
42: Beef Stroganoff 1 1/2 pounds cubed round steak, cut into thin strips House Seasoning, recipe follows All-purpose flour 2tbsp olive oil 2tbsp butter 1 medium onion, sliced 8 ounces fresh mushroom, sliced 1(10 3/4-ounce) can beef broth 1(10 3/4-ounce) can cream of mushroom soup Salt and black pepper 1C sour cream Cooked egg noodles House Seasoning 1C salt 1/4C black pepper 1/4C garlic powder Mix the ingredients together and store in an airtight container for up to 6 months.
43: Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 tsp flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve.
44: Baked Potato Take out mixer Add melt butter Quater cup cream milk Salt/ Pepper Scoop back in sher Mix parmesan and gread cromos.
46: Chicken Crunch 2 tbsp Grey Poupon Country Dijon mustard 3 tbsp mayonnaise 1 tsp yellow mustard 1 tsp cream-style horseradish 1 tsp honey Vegetable oil for frying 2 boneless, skinless chicken breast halves 2C Cap'n Crunch cereal 1/2C cornflake crumbs 1/2tsp onion powder 1/2 tsp garlic powder 1/2 tsp salt 1/4 tsp white pepper 1 egg, beaten 1C milk
47: Preheat oil in a deep pan or deep fryer to 375 degrees F. You want to use enough oil to completely cover the chicken 1 to 2 inches deep. Combine all of the ingredients for the Creole mustard sauce in a small bowl and chill the sauce while the chicken is prepared.
48: Mealie soup ( Corn soup ) 4 Tbsp butter 1C onions, finely chopped 2 tomatoes, chopped 2C canned whole corn, well drained 2C creamed corn 1 can evaporated milk 3C chicken broth (about 1 1/2 cans) 1 tbsp salt 1 tsp black pepper
49: In a large saucepan, melt the butter over moderate heat. Add the onions and saute for 5 minutes Stir in the tomatoes and cook for a few more minutes Add the corn, milk, chicken broth, salt, and pepper. Simmer for 15 minutes. Serve with crackers.
50: No flour oatmeal cookies 1 c. brown sugar 1 c. white sugar 1 c. shortening (not oil) 1 c. crunch peanut butter 2 eggs 2 tsp. soda 1 tsp. vanilla 5 c. oatmeal
51: Cream sugars and shortening. Add eggs, peanut butter and rest of ingredients. Make into balls and press down. Bake in 350 degree oven.
52: Devils' food cupcakes Preheat oven to 350 degrees Mix together by hand in a bowl 1 1/4 C flour 1 1/4 tsp baking soda 1/4 tsp salt 1/2C cocoa Mix with a mixer the following in a separate bowl 1C sugar 1C buttermilk 1/2C+1 TBS oil 1tsp vanilla 2 eggs Add the two mixtures together and divide into cupcakes tins. Bake for 20 min. Cool and frost with frosting mix on back counter.
54: Blueberry Muffins Ingredients 1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk 1 cup fresh blueberries 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon
55: Directions 1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. 2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. 3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. 4. Bake for 20 to 25 minutes in the preheated oven, or until done.
56: Macaroni and Cheese Ingredients 1/2 pound elbow macaroni 3 tablespoons butter 3 tablespoons flour 1 tablespoon powdered mustard 3 cups milk 1/2 cup yellow onion, finely diced 1 bay leaf 1/2 teaspoon paprika 1 large egg 12 ounces sharp cheddar, shredded 1 teaspoon kosher salt Fresh black pepper Topping: 3 tablespoons butter 1 cup panko bread crumbs
57: Directions Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving. Remember to save leftovers for fried Macaroni and Cheese.
58: Apple Braid 1/4 lb plus 1 tablespoon butter 2/3 cup low fat evaporated milk 1/2 cup sugar 2 teaspoon salt 2 packages yeast 1/3 cup water 4 eggs 1 tablespoon grated lemon rind 2 tablespoons grated orange rind 6 cups flour 1/2 cup dark brown sugar, packed 3/4 cup granulated sugar 1 tablespoon cinnamon 1 stick butter, melted (1/4 lb) 1 egg, beaten 1 can (20 ounces) pie-sliced apples 1 cup confectioner's sugar 2 tablespoon milk 1/2 teaspoon vanilla
59: In a sauce pan, melt butter, sugar and salt. Cool to lukewarm. in a large bowl, combine 2 tablespoons sugar, yeast, and water. Let stand until mixture foams (5-10 minutes). Beat eggs into yeast; then, milk mixture and rinds. Stir in flour, 1/2 cup at a time, reserving 1 cup flour for kneading. Knead until smooth (5-10 minutes). Place in large mixing bowl, greased with 1 tablespoon of butter. Turn dough to grease top. Cover and let rise until doubled 1-1/2 to 2 hours). Mix sugars and cinnamon. When dough has doubled, punch down and divide in half. Roll each half on floured surface to 30 x 15 inches. Brush with one-half melted butter and cut into three lengthwise strips. Sprinkle with half the sugar mixture along center of strip. Spread half apples on top of sugar. Fold each strip lengthwise toward center, sealing seam with beaten egg. Braid the three strips and make a circle, joining ends. Repeat with other half of dough. Place each on a 10 x 15 inches greased baking sheet. Cover with a damp cloth. Let rise till doubled (about 1 hour). Brush with beaten egg. Bake in a 350F oven for 20 minutes. When cool, drizzle with glaze.
60: POACH PEARS 6 USA Bartlett, Anjou, or Bosc pears 4 c. water 1/4 c. orange juice 1/2 c. sugar 1/2 c. butter, softened 1/2 to 3/4 c. powdered sugar 2 eggs 2 tbsp. orange flavored liqueur
61: Peel and core pears from blossom end leaving stems intact. Combine water, orange juice and sugar. Bring to boil. Add pears; poach gently 10-15 minutes or until tender. Remove pears and reserve 1/2 cup liquid. Cool pears and liquid and then beat butter with powdered sugar until light. Blend in liquid. Cook and stir over low heat 8-10 minutes or until sauce thickens, then cool. Stir in liqueur. Serve warm or cold over pears. If curdles, put in blender for smoothness. May also use cornstarch to thicken.
62: Bird Nest Cookies 3 C Rice Krispies 1 C Coconut 1/3 C Light corn syrup 1/2 C brown sugar 3/4 C peanut butter 1 tsp vanilla Jelly beans Combine Rice Krispies and coconut. Set aside. Mix corn syrup, brown sugar, peanut butter and vanilla. Bring to a boil. Cool and shape like a bird nest. Fill with jelly beans
64: Hot cheese 1 1/2 lb humburger 1 1/2 lb sausage 2 lbs American cheese, cubed 1 small can green chillies 1 small can jalapeno peppers 1 15 oz can tomato sauce 1 6 oz can tomato paste
65: Brown humberger and sausage. Add rest of ingredients and bake at 350 until cheese melts. Serve with chips.
66: Nachos Tortilla chips - extra thick - 1 14-oz bag Refried beans - 2-3 cups Cheddar Cheese - 1/2 lb, grated, about 3 cups Pickled jalapeno peppers - 4 peppers, sliced Salsa Guacamole Sour cream Cilantro, chopped
67: 1 Preheat the oven to 350F. Arrange a layer of tortilla chips along the bottom of a wide, shallow baking pan. It will make things easier if this baking pan also can be used as a serving pan, such as the ceramic platter shown in the photo above. The layer of tortilla chips can be a couple chips thick. Spread the refried beans over the chips (this is why you need extra thick chips, so they don't break when encountering the beans). Sprinkle the grated cheese over the top of chips and beans. Sprinkle slices of jalapeño peppers over the cheese. Bake in oven for 10 minutes, or until cheese is melted. 5 minutes in a convection oven. 2 Serve with dollops of salsa, sour cream and guacamole, with chopped cilantro sprinkled on top. Serves 8. What is pictured above is a half-recipe.
68: Mexican dips 2 pounds lean ground beef 1 (16 ounce) jar taco sauce 1 (16 ounce) container sour cream 1 (8 ounce) package cream cheese, softened 1 (1 ounce) package taco seasoning mix 1 (16 ounce) package shredded Cheddar cheese 1 cup shredded lettuce 1 tomato, cubed 2 green onions, sliced 1 (2 ounce) can sliced black olives, drained
69: Crumble ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, mix in the taco sauce and set aside. 2. In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread the mixture into a medium serving dish. 3. Layer the sour cream mixture with beef mixture, Cheddar cheese and lettuce. Top with tomato, green onions and black olives.
70: Chicken Parmesan Recipe 4 boneless chicken breasts, pounded to 1/2 inch thickness 1 egg 1/2 cup milk seasoned bread crumbs 2 to 3 tablespoons olive oil 8 slices mozzarella cheese, or more 1 jar (16 oz) spaghetti sauce Parmesan cheese
71: Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish. Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350 for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.
72: Nieman marcus cookies 1/2 cup (1 stick) butter, softened 1 cup light brown sugar 3 tablespoons granulated sugar 1 large egg 2 teaspoons vanilla extract 1-3/4 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1-1/2 teaspoons instant espresso coffee powder 1-1/2 cups semi-sweet chocolate chips
73: 1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds) 2. Beat in the egg and the vanilla extract for another 30 seconds. 3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips. 4 Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
74: Clam Chowder 3 slices bacon, diced 1 cup chopped onion 3 cups diced potatoes 1 bottle (8 ounces) clam juice 1 teaspoon salt 1/4 teaspoon pepper 2 cans (approximately 7 ounces each) minced clams 3 tablespoons flour 2 cups half-and-half 1 cup milk
75: Cook bacon until crisp in a Dutch oven or large, heavy saucpan. Remove bacon to paper towels with slotted spoon; drain. Add onion to bacon drippings; sauté 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 with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.
76: Low Fat Chocolate Chops 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
77: 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.
78: Bubba's Jambalaya 6 slices bacon, cut into 1 inch pieces 1 cup chopped celery 1 green bell pepper, seeded and chopped 1 onion, chopped 1/2 pound cubed cooked ham 1/2 pound cubed cooked chicken 1/2 pound cubed smoked sausage 2 (14.5 ounce) cans crushed tomatoes, with liquid 2 cups beef broth 2 cups chicken broth 1 teaspoon dried thyme 2 teaspoons Cajun seasoning 2 cups uncooked white rice 1/2 pound salad shrimp
79: 1.Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender. 2.Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender. 3.Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving