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S: cook book(;

FC: Samies Cook Book

1: Chicken Caesar Salad 1 chicken breast half 1t oil 1/2 head romaine lettuce 1/4 cup shredded Parmesan Cheese 4 slices of thick bread 2-3 T Butter Garlic Seasoning Caesar Dressing 1) Slice the chicken and season with salt, pepper, and other seasonings if desired 2) Fry Chicken in the oil until completely cooked 3) dice the bread into croûton sized pieces. Melt the 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 croûtons.

2: Low Fat Chocolate Chip 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 cup baking soda 1/4 tsp salt 1/4 cup cocoa powder 1/3 miniature chocolate chips prep: preheat the oven to 375 degrees 1) In a large bowl beat the butter sugar and brown sugar together with an electric mixer until creamy add egg white and vanilla and mix until blended. 2) In a medium bowl, combine flour baking soda, salt and cocoa powder. 3) add flour mix to egg and sugar use a wooden spoon to work the dough together 4) bake for 8-10 minutes

3: Easy Stir-Fry Chicken & Broccoli 1lb chicken breast strips 2 tbsp oil 4 cups vegetables(broccoli, red & green pepper strip, sliced water chestnuts) 1 cup chicken broth 2 tbsp soy sauce 2 tbsp corn starch 1 tsp brown sugar 1 1/2 rice Stir fry chicken in hot oil in large skillet until brown. Add vegetables; stir until done. Mix broth, soy , cornstarch and sugar. Add to skillet. Boil, continue for 2 minutes. Prepare rice. Serve chicken mixture over hot rice.

4: Monster Cookies 1cup brown sugar 1/4 cup white sugar 1/2 stick butter 1 egg 1/2 tsp vanilla 3/4 cup peanut butter 2 1/4 c oatmeal 1/2 cup chocolate chips 1 1/2 cup m&m's preheat oven 350 Beat butter and two sugars together( Electric Mixer) add egg, vanilla , baking soda-big spoon bake 10-12 minutes

5: Baked Apple Pancake 3 apples 1/2 cup milk 1 egg 2tbsp oil 1/2 vanilla 1 cup flour 5 tbsp powdered sugar 3/4 tsp baking powder 1/4 tsp salt 3tbsp butter or margarine 1/4 tsp cinnamon powdered sugar and or maple syrup for serving place rack in center of oven and preheat to 425 In a medium bowl, beat milk, egg, oil and vanilla until well blended. Stir in flour 3 tbsp sugar baking powder and salt. stir until blended In a 10" oven proof non stick skillet melt butter over a medium heat add apples 2 tbsp sugar and cinnamon cook, turning often 5-7 minutes until apple slices are browned but still hold their shape spread splices in an even layer in skillet, stir batter and pour over hot apples. place skillet in oven and bake 13-15 minutes until the batter is cooked and puff up around the edge of the pan remove and loosen the edges from the pan place a serving platter over the skillet and flip the pancake onto the serving platter garnish with powdered sugar or maple syrup.

6: Fresh apple cake with hot caramel sauce 2 cups flour 1 1/2 cups sugar 1/2 tsp salt 2 tsp baking powder( mix together) 1 cup milk 1 egg 2t oil 2tsp vanilla( mix together) pour the liquid ingredients into the dry ingredients and stir only until moistened stir in two cups of chopped apples pour in a creased and floured pan 9x9 bake at 350 for 40-50 minutes or until tooth pick comes out clean

7: Bok Choy Salad 1 head of bok choy and cop leaves and stalk 2 to 3 green onions 1/2 cup sesame seeds 1 cup sliced almonds 2 tbsp sugar 2 pkgs ramen noodles crushed before opening mix pint jar 1/2 cup sugar 1/4 cup red wine vinegar 1 tbsp soy sauce in heavy skillet brown sesame seeds, almonds , noodles and sugar in butter let cool. Prepare bok choy and onions in a large bowl stir in cooked noodle mixture pour dressing over and mix before serving

8: Bacon Cheese Soup 4 slices of bacon 1/2 tablespoon butter 1/4 cup shredded carrots 1/4 cup chopped onion 1 tablespoon flour 1/8 teaspoon dry mustard powder 1/2 teaspoon white wine 1/2 can evaporated milk 1/2 cups milk 1 cup shredded cheese In a large sauce pan, cook bacon until crisp over medium heat turning frequently remove paper towels to drain crumble and set aside Remove all but 2 tablespoons drippings from sauce pan add butter to sauce pan along with carrots and onion cook over medium heart for 2-4 minutes until crisp tender stirring frequently add flour mustard salt pepper and Worcestershire sauce cook until bubbly about 2-3 minutes add both kinds of milk and cook until soup has thickened a bit about ten minutes stir in cheese until melted stir in crumbled bacon and serve.

9: Poached Pineapple Chicken 2 chicken breasts halves skinned and boned 1/2 can pineapple chunks unsweetened 1tsp lemon juice 1 tsp brown sugar 1/2 tsp ground ginger 8 oz. fine rice cooked place chicken in frying pan with pineapple juice cover and cook over low heat for fifteen minutes or until chicken is cooked remove chicken add brown sugar lemon juice soy sauce and ginger to pan cook and stir until smooth and hot add pineapple chunks and chicken to sauce serve over rice.

10: Caramel Filled Chocolate Cookies Ingredients 1/2C soften butter 1/2C sugar 1/2C packed brown sugar 1 egg 1tsp vanilla 1C & 2Tbsp flour 1/2tsp baking soda 1/4C & 2Tbsp coca powder 24 rolos 1. Beat butter until creamy, then beat in sugars, then beat in egg and vanilla, then combine dry ingredients. Preheat oven to 375 degrees 2. Chill for 2 hours 3. Divide dough into 4 parts, and each part into 6 pieces 4. Put a rolo in the piece of dough and cover completely, dip with extra sugar 5. Bake for 8mins and 2inches apart on baking sheet, let cool

11: Cheddar Biscuits Ingredients 2C bisquick 2/3C whole milk 1/2C cheddar cheese 1/4C melted butter 1/2tsp old bay seasoning 1tsp dried parsley 1/2 tsp garlic powder 1. Preheat oven to 450 degrees 2. mix bisquick, milk and cheese together 3. Put on pan in 12 even balls 4. Put into the oven for 7 to 11 minutes 5. While in the oven mix butter and seasonings into a bowl and pour on top of biscuits when done

12: Fortune Cookies Ingredients 2 egg whites 1/2tsp vanilla 1/2tsp almond extract 3tbsp vegetable oil 1/2C flour sifted 1 1/2tsp cornstarch 1/2C sugar 2tsp water 1. Preheat oven to 300 degrees 2. Mix with electric blender egg, vanilla, almond and oil together until frothy 3. Add flour, starch, sugar and water to egg mixture 4. Mix until a smooth batter is formed 5. Put 1 Tbs batter on greased cookie sheet 6. Bake 7 to 10 mins or until lightly brown 7. Remove from oven and put fortune in middle of cookie and fold in half. DO THIS WHILE WARM. Bend in the middle with a cup edge and put in muffin tin to cool.

13: Café Riverside Peanut Butter Cookies Ingredients 1C butter 1 1/4C peanut butter 1C sugar 1C brown sugar 2 eggs 2 3/4 flour 1tsp baking powder 1/2tsp salt 1 1/2tsp baking soda 1. cream butter, peanut butter and sugars together, beat in eggs 2. In separate bowl, sift together flour, soda, salt and powder stir into batter, put batter into the fridge for 1 hour 3. Preheat oven to 350 degrees 4. Roll into 1inch balls and put on ungreased pan 5. flatten with fork 6. Bake for 9-10 mins

14: Quick and Easy Eggs Benedict 4 slices Canadian bacon 1 teaspoon 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 in a skillet over medium high heat fry the Canadian bacon on each side until evenly browned 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 meanwhile melt better until bubbly in a small pan or in the microwave remove from heat before butter browns in a blender or a large food processor blend the egg yolks heavy cream and 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 place open English muffins onto serving plates top with 1 slice bacon and 1 poached egg drizzle with cream and serve

15: New England Clam Chowder Ingredients 2 slices bacon diced 3/4C chopped onion 3/4C water 2C cubed & peeled potatoes 3/4tsp salt ground black pepper to taste 1-1/2C half & half 1Tbsp & 1-1/2tsp butter 1 (10 oz) can minced clams 1. Place diced bacon in large stock pot over medium-high heat, cook until almost crisp 2. stir in water and potatoes and season with salt and pepper, bring to boil and cook uncovered for 15mins or until potatoes are tender 3. Pour in half and half and butter, drain clams and reserve liquid, add claims and half of liquid to soup and cook for 5mins

16: Strip steak with pepper cream sauce 4 strip steaks kosher salt 2 teaspoons black peppercorns coarsely crushed 2 tablespoons clarified unsalted butter 3/4 cup beef stock or broth 3/4 cup heavy cream preheat oven to 200 degrees F sprinkle steaks with kosher salt and crushed black pepper heat butter in a twelve inch heavy bottomed sauté pan over medium heat once butter is hot add steaks and cook until browned on both sides about 2 minutes per side for medium rare and 3 minutes per side for medium remove steaks from pan and place on a rack set on a sheet pan place in oven to keep warm add the stock to the sauté 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 and to the pan increase heat to high and cook whisking continually until sauce thickens slightly just enough to coat the back of the spoon this will take 5-7 minutes season the sauce to taste with kosher salt place steaks on plates top with sauce and serve.

17: Balsamic Roasted Vegetables Ingredients 2 Tbsp 1tsp Dijon mustard 1/2C extra-virgin olive oil 3 garlic cloves pressed 2tsp finely chopped thyme 1tsp finely chopped basil 2 large red onions, thinly sliced 1 yellow, red and orange peppers cut into 1/2inch wide stripes 1pound eggplant quartered and cut into slices 1/2 pound squash 1/2 pound zucchini salt 1. whisk vinegar, mustard, oil, garlic, thyme and basil 2. preheat oven to 450 degrees 3. Toss vegetables in large bowl; sprinkle with salt and add dressing 4. put into two large rimmed baking sheets and bake for 35mins or until vegetables are tender

18: Fresh Tomato and Black Bean Salsa 4 cups chopped vine-ripened tomatoes 2 cups dried black beans, cooked in salted water until tender and dried 1 cup small diced red onions 1 large fresh jalapeño, seed and cut into small pieces 1/2 cup loosely packed chopped fresh cilantro leaves 1 Tb chopped fresh parsley leaves 1 Tb chopped garlic Salt Freshly ground black pepper 6 Tbs fresh lime juice 1 Tb extra-virgin olive oil Crispy tortilla chips Combine the first seven ingredients in a mixing bowl. Season with salt and pepper. Add the lime juice and olive oil. Mix well. Spoon into a serving bowl and serve with the chips.

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  • By: Samantha R.
  • Joined: about 5 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: Blank Canvas
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  • Started: about 5 years ago
  • Updated: almost 5 years ago

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