FC: Prostart II Recipes | By: Hannah Lorentz
2: Mealie Soup (Corn Soup) Ingredients 4 Tablespoons butter 1 cup onions, finely chopped 2 tomatoes, chopped 2 cups canned whole corn, well drained 2 cups creamed corn 1 can evaporated milk 3 cups chicken broth 1 tablespoon salt 1 teaspoon black pepper Directions: In a large saucepan, melt the butter over moderate heat. Next add the onions and saute them for 5 minutes. Then stir in the tomatoes and cook a few more minutes. Next add the corn, milk, chicken broth, salt, and pepper. Let this simmer for 15 minutes and serve with crackers. Serves 6-8.
3: Chicken Crunch Ingredients: Vegetable Oil for frying 2 boneless, skinless chicken breast halves 2 cups Cap'n Crunch cereal 1/2 cup cornflake crumbs 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon white pepper 1 egg, beaten 1 cup milk Directions: Heat oil in a deep pan or deep fryer to 375 degrees F. (1-2 inches deep) Next cut the chicken breasts into strips the long way to make the chicken fingers. Set aside and smash the cereals together in a bowl or plastic bag and add onion powder, garlic powder, salt, and pepper. Place this dry mixture in a bowl. Now in a separate bowl combine the milk and egg. Dip each strip of chicken in the milk mixture and then completely cover it in the cereal mixture. When the oil is hot fry the chicken until it is golden brown. Serve hot with Creole mustard. Serves 2-4. Creole Mustard 2 tablespoons Grey Poupon Country Dijon mustard 3 tablespoons mayonnaise 1 teaspoon yellow mustard 1 teaspoon cream-style horseradish 1 teaspoon honey Directions: MIx well and cool.
4: Beef Stroganoff Ingredients: 1 1/2 pounds cubed round steak, cut into thin strips House Seasoning (garlic, salt, and pepper) 2 tablespoons olive oil 2 tablespoons butter 1 medium onion, sliced 8 ounces fresh mushrooms, sliced 1 can beef broth 1 can cream or chicken soup 1 cup sour cream Cooked egg noodle Directions: Season 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 steak from pan and fry onion slices and mushrooms. Saute for a few minutes or until the onion is tender. sprinkle with i teaspoon four. Put the steak back into the pan. Next add the mushroom soup and broth. Cook over low heat for about 30 minutes, covered. Right before serving stir in the sour cream. Serve over noodles. Serves 4.
5: Twice Baked Potato Ingredients: 2 large baked potatoes 1 tablespoon butter 1/2 cup cream salt and pepper 1/4 cup cheese 2 tablespoons breadcrumbs Directions: Cut the already baked potatoes in half then long way. Gently scoop out the inside white part of the potato with a spoon. place the skins on a cookie sheet and put the insides into a bowl. Add butter, cream, salt and pepper. Mix well, until smooth. Place this mixture back into the skins and sprinkle with cheese and breadcrumbs. Bake at 400 degrees F until hot all the way through. Serves 4.
6: Devils' Food Cupcakes Preheat oven to 350 degrees Mix together by hand in a bowl: 1 1/4 Cup Flour 1 1/4 Teaspoon Baking Soda 1/4 Teaspoon salt 1/2 Cup Cocoa MIx Together with mixer in seprarate Bowl: 1 Cup Sugar 1 Cup BUtter 1/2 Cup and 1 Tablespoon oil 1 Teaspoon vanilla 2 Eggs Add the two mixtures tegether and divide into cupcake tins. Bake for 20 min. Cool and frost.
7: No Flour Oatmeal Cookies 1 cup brown sugar 1 cup white sugar 1 cup shortening 1 cup crunch peanut butter 2 eggs 2 Teaspoons soda 1 Teaspoon vanilla 5 Cups oatmeal Cream sugars and shortening. Add eggs, peanut butter and rest of ingredients. Make into balls and press down. Bake in 350 degree oven.
8: Apple Breid 2 Cups Flour 3 Teaspoons baking powder 2 teaspoons sugar 1/4 teaspoon salt 1/2 cup shortening 2/3 cup milk 1 apple 3 Teaspoons sugar 1/2 teaspoon cinnamon 1 Tablespoon Margarine Preheat oven to 400 degrees. Sift together four, baking powder,sugar, and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center; add milk. Stir just until dough sticks together. Knead gently on floured surface for 10-12 strokes. Roll on a floured surface to 1/2 inch thickness. Pare apple and cut into quarters. Remove core and slice. Mix apple slices, sugar, and cinnamon. Put apple mixture on center one-third of dough. Dot with margarine. Cut outside edges of dough in strips and layer in braided fashion over apple slices. Bake on ungreased jellyroll pan for 15-20 min. Sprinkle with a powdered sugar glaze.
9: Blueberry Muffins 3/4 cup milk 1/4 cup Lemon Juice 2 cups All-purpose Flour 3/4 cup Sugar 1 tablespoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 egg lightly beaten 1/4 cup Vegetable oil 1 cup fresh or frozen blueberries In a small bowl mix milk and lemon juice. Set aside. Next in a large bowl, combine flour sugar, baking powder, cinnamon and salt. Set aside. Add egg and oil to the mixture; mix well. Gently stir into flour mixture until moistened. Fold in blueberries. Fill in greased or papper-lined muffin cups 2/3 full. Bake at 400 degreesF for 22-24 min or until center of muffin is done.
10: Traditional Macaroni and Cheese 1 2/3 cups dry, small elbow macaroni, cooked 2 Tablespoons cornstarch 1 teaspoon salt 1/2 teaspoon dry mustard 1/4 teaspoon ground black pepper 1 (12 oz) can Nestle Carnation evaporated milk 1 cup water 2 Tablespoons butter or Margarine 2 cups shredded cheddar cheese Preheat oven to 375. Grease 2 quart casserole dish. Combine starch, salt, mustard, and pepper in a medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 min. Remove from heat. Stir in 1 1/2 cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese. Bake for 20-25 minutes or until cheese melts.
11: Bird Nest Cookies 3 cups Rice Krispies 1 cup coconut 1/3 cup light corn syrup 1/2 cup brown sugar 3/4 cup 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. Add cereal mixture and mix well. Cool and shape like a bird nest. Fill with jelly beans.
12: Poached Pears 4 firm ripe pears 1/2 cup granulated sugar 1/3 cup fresh squeezed orange juice 1/4 cup water 1-2 teaspoons grated orange zest Peel pears then cut in halves or quarters and cut out cores. In a saucepan, heat the sugar, orange juice, and water over medium heat. Add the pears and simmer. Reduce heat to low, cover, and continue simmering for 15 min or until they are tender. Remove the pears and adds the orange zest. simmer the syrup for 5 min longer, then combine the pears and syrup and chill.
13: Pupusas de Queso (Cheese-Stuffed Tortillas) 2 Cups masa harina 1 cup water 1 cup shredded cheddar cheese Stir the masa harina and water together in a mixing bowl until smooth; knead well. Cover bowl and let the dough rest 5-10 minutes. Shape the dough into 8, 2 inch diameter balls. on a lightly floured surface, roll out each ball into a 6 inch diameter round and sprinkle with cheese. Place a second tortilla over the cheese and pinch edges together. Heat greased skillet over medium-high heat. Place one tortilla into the skillet at a time and cook until lightly brown.
14: Blueberry Slump 1qt. Blueberries 1 cup sugar 4 tablespoons cornstarch juice of 1 lemon 1/2 cup sugar 4 tablespoons butter 1/4 tsp salt 1 egg 1/2 cup milk 1 1/2 cups flour 2 tsp baking powder Mix together first 4 ingredients and pour into buttered 9*9 baking dis. Cream sugar, butter and salt. Add egg and mix well. Add flour with baking powder and mix woith milk. POur combined mixture over blueberries. Bake at 425 for 20-25 minutes. Serve warm with ice cream.
15: Chicken Parmesean 1 small box spaghetti noodles 3 Chicken breasts 1 can of spaghetti sauce shredded mozzerella cheese Boil noddles until done and strain. Fry chicken breasts in a lightly grease pan until done. Cut into strips and place over cooked noodles. Pour heated sauce over, as desired and top with cheese.
16: Nieman-Marcus Chocolate Chip Cookies 1/2 cup butter 1/2 cup white sugar 1/2 cup brown sugar 1 egg 1/2 teaspoon vanilla 1 cup flour 1/4 teaspoon vanilla 1 cup flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 1/4 cups blended oatmeal 6 oz chocolate chips 1/4 hershey bar, in chuncks Measure oatmeal and blend into a fine powder. Cream butter, sugars. Add eggs and vanlla. Mix in flour, oatmeal, salt, baking powder and soda. Add chocolate chips, and hershey bar. Bake at 375 for 10 minutes on parchment paper.
17: My Best Clam Chowder 3 cans minced clams 1 cup minced onions 1 cup diced celery 2 cups cubed potatoes 1 cup diced carrots 3/4 cup butter 3/4 cup all-purpose flour 1 quart half-and-half cream 2 tablespoons red wine vinegar 1 1/2 teaspoons salt black pepper to taste Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender. Meanwhile, in a large, saucepan melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until smooth and thick. Stir in vegetables and clam juice. Heat through, but do not boil. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
18: Bubba's Jambalalya 6 slices bacon 1 cup chopped celery 1 green bell pepper, chopped 1 onion 1/2 lb cubed cooked ham 1/2 lb cubed cooked chicken 1/2 lb cubed smoked sausage 2 cans crushed tomatoes 2 cups beef broth 1 teaspoon dried thyme 2 teaspoons cajun seasoning 2 cups uncooked white rice 1/2 lb salad shrimp Heat a large pot over med heat. Add bacon and cook until crisp. Remove bacon with a slotted spoon and set aside. Add celery, bell pepper, and onion to bacon drippings. Cook until tender. Next add the ham chicken and sausage to the pot and pour in the tomatoes, and broths. Season with thyme and cajun seasoning. bring to a boil and add the rice. Then turn the heat low, cover, and simmer for about 20 min until rice is tender. Stir in the shrimp and bacon just before serving and heat through. If you use uncooked shrimp let it cook for about 5 min before serving.
20: Low Fat Chocolate Chip Cookies 1/4 cup butter, softened 1/2 cup sugar 1/4 cup brown sugar 1 egg white 1 teaspoon vanilla extract 1 cup all purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup cocoa powder 1/3 cup mini chocolate chips Preheat oven to 375. In a large bowl, beat butter and sugars together until creamy. Add egg white and vanilla and mix well. In a medium bowl, combine flour, baking soda, salt and cocoa powder. Gradually add flour mixture to egg and sugar.Use wooden spoon to work the dough together. The dough is crumbly. Add chocolate chips. Roll dough into 1 inch balls and bake for 8-10 min.
21: Mexican Sweet Bread 2 cups Bisquick 1 Tablespoon sugar 1/2 cup cold water 3 tablespoons soft butter 1 egg yolk 1 Tablespoon water 1/4 cup packed brown sugar 2 Tablespoons chopped nuts 1 Teaspoon ground cinnamon Preheat oven to 400F. Mix Bisquick, sugar, and the cold water until soft dough forms. Beat vigorously 30 seconds. Turn onto a floured board rolling gently to coat. Shape into a ball and knead 10 times. Divide dough into 6 equal parts and shape each into a round ball. Roll each out into a circle. For the filling mix together the brown sugar, nuts and cinnamon until well blended. Spread each of the dough circles with soft butter and scoop 1/6 of the filling in the center of each dough circle. Fold dough over in half and press lightly down. Mix egg yolk and 1 tablespoon of water; brush over each sweet bread. Bake 10-12 minutes or until golden brown. Remove from oven and cool slightly. Drizzle with glaze and serve warm. Glaze 1/2 cup powdered sugar 1 Tablespoon soft butter 1/4 teaspoon vanilla 2-3 teaspoons milk
22: Egg Foo Yung 1/4 cup fresh bean sprouts 1/4 cup fresh mushrooms 1/2 pound shrimp 2-4 Tbsp oil 3 eggs Sauce: 3/4 cup chicken broth 1 Tbsp soy sauce 1 Tbsp cornstarch dissolved in 2 Tbsp cold water Directions: Bring broth to a boil. Add soy sauce and cornstarch mixture. Reduce heat. Cook for 2 minutes until sauce is think and clear. keep warm. Rinse the fresh bean sprouts. drain and pat dry. Rinse shrimp under cold water. pat dry. Dice into 1/4 inch pieces. Place all ingredients in easy reach. Set wok over high heat for 30 seconds. POur in 1 Tbsp oil, swirl in wok, and heat for another 30 seconds. Add shrimp and stir fry 1 min. Transfer to plate. Beat eggs well, add shrimp, bean sprouts, and mushrooms. cook. Top with gravy when cooked.
23: Egg Drop Soup 6 cups chicken broth 4 oz spinach 1 green onion 2 eggs 1 tsp salt 2 Tbsp cornstarch dissolved in 2 Tbsp cold water Direction: Wash and separate spinach leaves. break into inch sections. Beat eggs. Bring chicken stock to boil add salt and spinach. Add cornstarch paste. Stir a few seconds until stock thickens. Slowly add eggs. Stir gently in one direction so threads form. Turn off heat. Pour into a bow and garnish with chopped green onion.
24: Spicy Stir Fried Chicken 2 Chicken Breasts 3/4 Tbsp cornstarch 1/2 t soy sauce 1 1/2 Tbsp oil 1/2 green pepper 2 mushrooms 1/4 lbs pea pods 1/8 tsp ginger 1/8 tsp cayenne pepper Sauce: 3 Tbsp soy sauce 1 1/2 Tbsp white wine 3/4 Tbsp cider vinegar 1 1/2 Tbsp Brown sugar 1/2 Tbsp cornstarch 1/2 Tbsp oil Directions: In a large bowl, combine chicken pieces with cornstarch and soy sauce, stir well and let sit for at least 15 minutes. In a small bowl, combine and mix thoroughly sauce ingredients. In a large frying pan or wok, over medium-high heat, heat oil, add chicken and quickly stir fry until done. remove chicken from pan and set aside on plate. Add sliced green pepper and mushrooms to pan and stir fry 2 minutes. Add pea pods, stir fry 2 more minutes and add ginger and cayenne. Return chicken to wok with vegetables, add sauce and stir to combine. Cover skillet and cook 5 minutes over medium heat. Enjoy!
25: Best Egg Rolls Ingredients: 1 pound ground pork 1 t ground ginger 1 t garlic powder 1 Quart peanut oil for frying 2 Tbsp all-purpose flour 2 Tbsp water 2 cups shredded carrots 8 egg roll wrappers 2 Tbsp sesame seeds 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 F. While oil is heating,combine the cabbage, carrots and pork. Mix together. Lay out one egg roll with a corner pointed towards you. PLace about 1/4 cup of mixture on paper and roll up. Fry the egg roll.
26: Beef Lo Mein 4 Tbsp peanut oil 1 1/2 steak shrimp or chicken 2 slices ginger; minced 1 scallion; minced 2 tsp cornstarch 1/2 lb spaghetti 1/2 tsp sugar 1 Tbsp soy sauce 1/2 tsp salt Directions: Cook spaghetti as directed on package, drain, rinse in cold water and add a few drops of oil. Set aside. Slice steak very thin, across the grain. Mix together steak, ginger, scallion, cornstarch, sugar, light soy, and set aside to marinade. Heat wok to smoking, add 2 Tbsp oil. Stir fry meat mixture two minutes, do not overcook. reserve. Add 2 Tbsp oil heat stir fry carrots and cabbage two minutes. Add spaghetti, stir well and cook a few min.
27: Almond Cookies 1 cup butter softened 1 cup sugar 1tsp almond extract 1 egg 2 1/2 cups flour 1 tsp baking soda 1/8 tsp salt Directions: Cream butter with sugar until light and fluffy. Add egg and mix well. Shape into 1 inch balls. place on ungreased cookie sheet. flatten. Preheat oven and bake at 350 for 10 min.
28: Fortune Cookies 2 egg whites 1/2 tsp vanilla 1/2 tsp almond 3 Tbsp oil mix until frothy add 1/2 cup sugar 1 1/2 tsp cornstarch 1/2 cup flour 3 tsp water blend Place mixture on greased cookie sheet like pancakes. Bake 11-12 minutes ontil golden brown. take out of oven. fold in half and place over rim of coffee cups. let cool on cupcake pan.
29: jj | Italian Wedding Soup 1/2 pound beef 1 egg 2 tablespoons dry bread crumbs 1 tablespoon grated Parmesan cheese 1/2 teaspoon dried basil 1/2 teaspoon onion powder 4 1/2 cups chicken broth 2 cups thinly sliced escarole 1 cup orzo pasta 1/3 cups finely chopped carrot Directions: In medium bowl, combine meat, egg, bread crumbs, cheese, basil, and onion powder; shape into 3/4 inch balls. In large saucepan, heat broth to boiling; stir inescarole, orzo pasta, chopped carrots and meatballs. Return to boil then reduce heat. Cook until meatballs are done.
30: Fried Rice 2 cups rice 4 cups water 2 Tbsp oil 2 eggs beaten 1/2 cup shrimp 1/2 tsp salt 1/8 tsp pepper 1/2 cup finely chopped green onion 3 Tbsp soy sauce Directions: Bring water to a boil. Add rice. Stir and cover tightly. Do not peek. Simmer for 20 to 25 minutes. Let stand for 10 min. Chill overnight. Heat 2 Tbsp. oil. Add eggs and cook for 1 to 2 minutes, breaking into small pieces. Add shrimp, salt, pepper, rice, and soy sauce in order listed. Blend and cook over moderate heat for about 5 to 7 minutes until heated through. Add green onions and stir gently. Serve in heated bowl.
31: Sweet and Sour Chicken 1/2 can pineapple chunks drained 1 Tbsp and 1 1/2 Teaspoons cornstarch 1/2 cup and 2 Tbsp water divided 1/4 cup and 1 tsp white sugar 3 Tbsp white vinegar 3/4 drop orange food coloring 2 skinless, boneless chicken breasts 3/4 cup and 1 Tbsp flour 2 1/4 teaspoon vegetable oil 2 1/4 teaspoons cornstarch 1/8 tsp salt 1 egg 1/2 cup and 1 tsp water 1 1/2 cups vegetable oil for frying 1/2 green bell pepper Instructions: In a saucepan, combine 1/2 cups water, sugar, vinegar, reserved pineapple juice and orange food coloring. Heat to boil. Turn off heat. Combine cornstarch and water slowly into saucepan. Continue stirring until mixture thickens. Combine flour, i tsp oil and 1 tsp cornstarch, salt, and egg. Add water till it is thick. Add chicken pieces ans stir until covered in batter. Heat oil in a skillet and fry the chicken in the batter. When cooked all the way through, put on paper towel. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on platter. Pour hot sweet and sour sauce on top.
32: Tuscan Garlic Chicken 2 boneless chicken breast 1 1/2 cups flour plus one tablespoon 1 Tablespoon salt 1 teaspoon Italian seasoning 1 pound fettuccine noodles 5 Tablespoons olive oil 1 tablespoon garlic 1/2 red pepper 1/2 cup white wine 1/2 spinach 1 1/2 cups heavy cream 1/2 cups Parmesan Instructions: Preheat oven to 350. Mix 1 1/2 cup flour, salt, pepper, and seasoning. Coat chicken in mixture, shaking off any excess. Heat oil in skillet. Cook chicken breasts till golden then place on a pan and bake for 10 min. Put 2 tbsp oil in pan add garlic and red pepper and cook for about one minute. Stir in everything else. Cook and put on top of pasta.
33: Grissini Bread sticks 1 1/2 cup flou 1/2 Tablespoon sugar 1/2 tsp salt 1 package active dry yeast 1 1/2 tbsp olive oil 1/2 c and 1 tbsp hot water 1 egg white beaten with water and coarse salt Directions: Preheat oven to 300. Put in flour, sugar, salt, and yeast. Stir to blend. Add the oil. Put in bowl and stir in hot water with a wooden spoon. Turn dough on floured board. Make 10 chunks and make ropes that are 10 in long. Let rise 15 min and brush on egg mixture. Bake for 25 min until golden brown.
34: Guacamole 1/2 avacado 1/4 small onion 1/4 clove garlic 1/4 ripe tomato 1/4 lime salt and pepper Peel and mash avocados in a bowl. Stir in onion, garlic, lime juice, salt and pepper. Season with lime juice and salt and pepper to taste.
35: Somali Pancake 2 cups self rising flour 2 1/4 cups water non-stick cooking spray Mix with whisk and fry in greased hot pan like a pancake. Lay in circular motion. Serve with butter and jam.
36: Italian Bruschetta 4 roma tomatoes diced 2 tablespoons and two teaspoons chopped fresh basil 2 tablespoons shredded Parmesan cheese 1 clove garlic, minced 1 1/2 teaspoons balsamic vinegar 1/2 teaspoon olive oil 1/8 teaspoon kosher salt 1/8 teaspoon black pepper 1/2 loaf fresh french bread mix everything and toast the bread. put on tomatoes as topping.
37: Italian Pizza 1 1/2 tsp yeast 1/2 tsp sugar 1/2 tsp salt 1 1/2 cup flour 1 1/2 tsp oil 1/2c + 2 T warm water Instructions: In a small bowl combine yeast, sugar, salt, and 1 1/4 cup flour. Mix well. In a separate bowl combine oil and water. Pour water mixture into flour mixture and mix well. Turn onto well floured surface and kneed gently until dough forms a ball. Add the remaining 1/4 cup flour during kneading only until the dough doesn't stick. Knead about 5 min or until smooth and elastic. Roll out dough on floured suface to a 10 inch circle. Grease pizza pan and spinkle with cornmeal. Place dough on pan and stretch to fit and bake at 350 for 10 min. top with sauce, cheese and whatever you want. return to oven till golden brown.
38: Easy Garden Frittata 2 Tbsp olive oil 1 medium potato diced 1/2 cup broccoli florets 1/2 red bell pepper chopped 1 carrot diced 6 eggs 3 Tbsp milk 1/4 tsp salt 1/4 cup Parmesan cheese Ina large skillet, heat the olive oil over medium high heat. Add the potatoes and veg, cook 5 min or until potatoes are browned. In a bowl mix together the eggs, milk and salt. Pour eggs in potato mixture. cook for 10 min until done. Sprinkle with Parmesan and let it melt.
39: Florentine Chocolate Profiterole 1 cup water 1/4 cup butter 1/2 tsp. salt 1 cup flour 4 eggs 1 cup whipping cream 1 tbsp powdered sugar 1/2 tsp nutmeg 4 oz chocolate 2 tbsp water 1 tbsp honey Heat oven to 400 degrees. Grease and flour cookie sheet. Heat 1 cup water, butter, salt to rolling boil in a saucepan. Stir in flour. Stir vigorously and make into a ball. Let cool and beat in the eggs. Drop on pan by teaspoons and cook until puffy, cool. Whip the whipping cream with nutmeg and put a dollop on the cut off part of the puff. After that drizzle the chocolate mixture on top.
40: Mexican Wedding Cakes 1 cup butter softened 3/4 cup powdered sugar 2 tsp vanilla 2 cups flour 1 cup finely chopped walnuts In a large bowl cream butter and powdered sugar. Stir in vanilla and water. In another bowl mix together flour and nuts. Shape into balls and put on ungreased pan. Bake for 20 min at 300. Sprinkle on powdered sugar when done.
41: Corn Soup 1 tbsp butter 1/2 tsp chili powder 1 cup green bellpepper 12 oz can corn 1/2 small whole hot chili 3 cups broth 1/2 cup whipping cream 1/8 tsp salt Melt butter in large saucepan. Stir in chili powder and green bell pepper. Cook uncovered. Add corn and broth. Whip cream and put it on top. Enjoy!
42: Bunuelos 4 eggs 1/4 cup sugar 2 cups flour 1 tsp baking powder 1 tsp salt oil for frying 1cup sugar 1 tsp cinnamon In a large bowl mix eggs and sugar. Then put the rest of the ingredients together and mix. Then fry in hot oil. Let cool a bit and coat in sugar and cinnamon.
44: Chicken Caesar Salad 2 chicken breast halves 1/2 head romaine lettuce 1/2 cup parmesan cheese 4 slices thick bread 2 Tbsp Butter garlic seasoning caesar dressing as desired Directions: Slice the chicken and season with salt, pepper, and other seasoning if you want. Fry chicken in the oil until completely cooked. Dice the bread into crouton sized pieces. Melt butter in a frying pan and fry bread in it until golden. Season with garlic. Shred lettuce and place in a bowl. Toss in cheese. Toss with ndressing and top with chicken and croutons.
45: Peanut Blossoms 1/2 cup shortening 1/2 cup peanut butter 1/2 cup packed brown sugar 1/2 cup white sugar 1 egg 2 Tbsp milk 1 Teaspoon vanilla 1 3/4 cup flour 1/2 tsp soda 1/2 tsp salt 1/4 cup sugar for decoration 1 9 oz bag of choclate kisses Directions: Preheat oven to 375. In a large bowl, cream together shortening, peanut butter, brown sugar, and 1 cup of white sugar until smooth. Beat the eggs in and stir milkand vanilla. Combine flour, baking soda and salt;stir in peanut butter mixture. Shape into balls and place 2 in apart. Coat with sugar, bake 10 min. Remove from oven and place chocolate kisses in center.
46: Spicy Stir Fried Chicken 2 Chicken Breasts 3/4 Tbsp cornstarch 1/2 t soy sauce 1 1/2 Tbsp oil 1/2 green pepper 2 mushrooms 1/4 lbs pea pods 1/8 tsp ginger 1/8 tsp cayenne pepper Sauce: 3 Tbsp soy sauce 1 1/2 Tbsp white wine 3/4 Tbsp cider vinegar 1 1/2 Tbsp Brown sugar 1/2 Tbsp cornstarch 1/2 Tbsp oil Directions: In a large bowl, combine chicken pieces with cornstarch and soy sauce, stir well and let sit for at least 15 minutes. In a small bowl, combine and mix thoroughly sauce ingredients. In a large frying pan or wok, over medium-high heat, heat oil, add chicken and quickly stir fry until done. remove chicken from pan and set aside on plate. Add sliced green pepper and mushrooms to pan and stir fry 2 minutes. Add pea pods, stir fry 2 more minutes and add ginger and cayenne. Return chicken to wok with vegetables, add sauce and stir to combine. Cover skillet and cook 5 minutes over medium heat. Enjoy!
47: Low Fat Chocolate Chip Cookies 1/4 cup butter, softened 1/2 cup sugar 1/4 cup brown sugar 1 egg white 1 teaspoon vanilla extract 1 cup all purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup cocoa powder 1/3 cup mini chocolate chips Preheat oven to 375. In a large bowl, beat butter and sugars together until creamy. Add egg white and vanilla and mix well. In a medium bowl, combine flour, baking soda, salt and cocoa powder. Gradually add flour mixture to egg and sugar.Use wooden spoon to work the dough together. The dough is crumbly. Add chocolate chips. Roll dough into 1 inch balls and bake for 8-10 min.
48: Mint Candy Cane Cookies 1/2 cup margarine 1/4 cup sugar 1/4 cup powdered sugar 1 egg 1/2 tsp vanilla 1/4 tsp peppermint extract 1 1/4 cup flour 1/4 tsp salt 1/4 tsp red food coloring 1/4 cup sugar for decoration Directions: In a large bowl, cream margarine and sugars. Beat egg and add it with the extracts. Combine flour and aalt; stir into creamed mixture. Chill dough. Preheat oven to 375 and grease cookie sheets. Divide dough into halfs and color one with red. Roll each into 2in worms and twist together and shape like a candycane. Bake for 8 minutes and spinkle with sugar.
49: Chocolate Caramel Rolo Cookies 1 1/4 cups flour 1/2 cup unsweetened cocoa 1/2 tsp baking soda 1/2 cup sugar 1/2 cup brown sugar 1/2 cup margarine 1 tsp vanilla 1 egg 24 rolos 1/2 tbsp sugar Preheat oven to 375. In a large bowl, add sugars, margarine, eggs, and vanilla. Miw together until well blended. Add flour, cocoa and baking soda. Mix well. Chill for 30 minutes. Roll dough into 1 in balls and place 1 rolo in the center of each dough ball. form dough arounf rolo and roll balls in sugar. Place on ungreased pan and bake 7-10 min.
50: Red Lobster Biscuits 2 cup Bisquick baking mix 2/3 Cup milk 1/2 cups cheddar cheese, shredded 1/4 cup margarine 1/4 teaspoon garlic powder Directions: Preheat oven to 450 degrees. Mix baking mix, milk, and cheese until dough forms. Beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 min until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm.
51: Oven Roasted Potato Wedges 4 Russet baking potatoes 2 Tbsp vegetable oil 1/2 tsp salt 1/8 tsp pepper 1/4 tsp paprika Directions: preheat oven to 450. Leave skins on potato and cut into 1.5 in strips. In a small bowl, combine oil, salt, pepper, and paprika. Toss potato wedges in seasoned oil. Place potatoes in cookie sheet for about 20 until tender.
52: Oatmeal Cookies 3/4 cup brown sugar 1/2 cup butter 1 1/4 cup oatmeal 1 egg 3 tablespoons whole milk 1 cup flour 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 1/2 teaspoon vanilla Directions: Preheat oven to 375. 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 flour, baking soda, cinnamon, cloves, and salt. Add oatmeal. Drop the bowl by spoonfuls. Bake for 8-10 minutes.
53: Clemetine Cream Scones 1/2 pound clemetines 2 cups flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt pinch of cinnamon 1/2 cup sugar divided 1/2 cup butter 1 cup dried cranberries 1 cup heavy whipping cream 1/4 cup half-and-half Directions: Grate the zest from all clemetines and set aside. (about one tablespoon) Squeeze juice and get 1/4 cup. Preheat oven to 425. Line 2 large baking sheets with parchment paper. In a large bowl, stir together flour, baking powder, salt, ginger, and 1/4 cup sugar. Cut butter into small pieces and cup into dry ingredients. Stir in cranberries. In a small bowl mix liquids and then add to dry ingredients. Scoop 1/2 cup mounds on prepared baking sheets. Makes 8. Sprinkle leftover sugar over then and bake for 15 min.
54: Apple Fritters 2 Cups flour 1 Tbsp baking powder 1/2 cup sugar 1 Tbsp salt 2 eggs 2/3 cup milk 4 large firm green or other tart apples, peeled, cored, and sliced 1/4 in thick. 2 Tbsp butter, melted, vegetable oil for deep frying, and powdered sugar for dusting.
55: Chili con Queso with Chicken 2 Tbsp butter 1 medium tomato, diced 1 Tbsp chopped onion to taste 1 clove garlic 1 lb velvetta 1 cup sour cream 2 cans of chicken can green chilies 2 Tbsp salsa 1/4 tsp salt 1/4 tsp oregano Heat butter and cook vegetables over stove. Mix processed cheese until smooth. Stir in sour cream, chicken, chilies, salsa, seasoned salt, and oregano until hot. Serve with chips.
56: Brownies 1/2 cup butter 3 oz unsweetened baking chocolate 1 cup sugar pinch of salt 2 eggs 1 tsp vanilla extract 3/4 cup flour 3/4 cup chocolate, peanut butter, or white choclate chips Preheat oven to 350 and lightly grease an 8 inch square bakign dish. In a saucepan over low heat, combine the butter and chopped choclate. Heat, stirring often, until melted, about 4 min. Remove from 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 blened. Stir in the chips. Pour the batter into the dish and spread evenly. Bake until toothpick comes out almost completely clean. (30 MIn) Trabsfer to a wire rack to cool completely.
57: Clam Chowder 2 Slices bacon, diced 1/2 cup chopped onions 1 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 tbsp flour 1 cup half and half 1/2 C milk Directions: 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 min, or until potatoes are tender. Remove from heat. Add minced clams with thier liquid. Whisk flour into milk. Add to chowder along with half and half. Cook over medium heat, stirring constantly, until clam chowder thinkens and bubbles--about 3 to 5 minutes.
58: Strip Steak with Pepper Cream Sauce 4 Strip Steaks 3/4-1 in thick Kosher salt 2 teaspoons black pepper 2 tablespoons clariefied unsalted butter 3/4 cup beef stock or broth 3/4 cup heavy cream Direction: Preheat oven to 200 degrees. Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12 inch heavy bottomed pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side. Romove steaks from pan and place on a rack set on a sheet pan place in oven to keep warm. Add the stock to the 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 heavy cream. Increase heat to high and cook, whisking continually, until suace thickens slighly, just enough to coat the back of a spoon. About 5-7 minute. Season the sauce to taste with salt. Place steaks on plates, top with suace and serve!
59: Easy Eggs Benedict 4 slices Canadian Bacon 1 teaspoon white vinegar 4 eggs 1 cup butter 3 egg yolks 1 tbsp heavy cream 1 dashground cayenne pepper 1/2 teaspoon salt 1 tablespoon lemon juice 4 english muffins split and toasted Directions: In a skillet over medium-high heat fry the C bacon on each side until browned. Fill a large suace pan with about 3 inches water and bring to a simmer. Pour in Vinegar. Carefully break the eggs in the water and cook 2 to 3 minutes until whites are set. Remove eggs with slotted spoon. Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns. In a blender blend the egg yolks, cream, cayenne pepper, and salt until smooth. Add half the butter. Blend. Add lemon juice and the rest of butter and blend. Place english muffin on serving plate top with C bacon, egg, and sauce.
60: Easy Fruit Pizza 1 Package prepared sugar cookie dough Filling: 1 package cream cheese softened 1 7oz jar marshmallow cream 1 teaspoon Vanilla Fruit Glaze: 1/2 cup sugar 1 tbsp cornstarch 1/2 cup orange juice 1/4 cup water 2 tbsp lemon juice dash of salt 2 1/2 cups assorted cut up fresh fruit Directions: Press cookie dough into greased 12 in pizza pan. Bake at 350 until done but soft. Cool. Mix ingredients for filling and spred over crust. Prepare glaze over heat and stir until bubbling remove from heat. Cool for 20 min in fridge slice fruit and put on pizza and drizzle on glaze.
61: Sauteed Bananas 1/4 cup butter 4 bananas 1/4 cup brown sugar 1/2 cup cream pinch of cardimon 3/4 tsp fresh lime Directions: Slice bananas the long way, melt butter in pan and fry bananas until golden. Take bananas out add rest of butter, melt, and add rest of ingredients stirring constantly. When sauce is thick, top bananas with it and serve on ice cream.
62: Chocolate Gooey Butter Cookies 1 brick of cream cheese at room tempurature 1 stick of butter room temp 1 egg 1 teaspoon vanilla 1 18oz chocolate cake mix powdered sugar Directions: Preheat oven to 35o. In a large bowl with an electric mixter, cream the cream cheese and butter until smooth. Beat in the egg. Then beat the vanilla and cake mix. Chill so that it can be rolled into balls. Dust with powdered sugar and bake for 12 min. When cooled sprinkle more sugar on them.
63: Creamy Fruit Salad 1 can fruit cocktail 1 medium firm banana sliced 1 medium apple 1 medium navel orange peeled and sectioned 2 tablespoons pudding mix 1 cup vanilla yogurt Directions: In a serving bowl combine the fruit cocktail, banas, apples, and orange. Combine the pudding mix and yogurt until smooth. Add fruit to mixture. Makes 4-6 servings.