FC: MixBook By: Lexy Karvonen
2: Low Fat Chocolate Chip Cookies Ingredients: 1/4cup 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 miniature chocolate chips. Preparation: 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.
3: Monster Cookies 1c brown sugar 1/4 c white sugar 1/2 stick butter 1 egg 1/2 tsp vanilla 1 tsp baking soda 3/4 c peanut butter 2 1/4 c oatmeal 1/2 c chocolate chips 1/2c m&m's Preheat oven to 350 beat butter and 2 sugars together with the electric mixer, add egg, vanilla, baking soda, use a big spoon. Add oatmeal, peanut butter, chocolate chips and m@m's. Bake 10-12 minutes.
4: Chicken Caesar Salad 2 chicken breast halves 2t. 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
5: Apple Crisp 4 medium tart cooking apples, sliced (4 cups) 3/4 cup packed brown sugar 1/2 cup Gold Medal all-purpose flour 1/2 cup quick cooking or old fashioned oats 1/3 cup butter or margarine, softened 3/4 teaspoon ground chicken 3/4 teaspoon ground nutmeg cream or ice cream, if desired. 1) Heat oven to 375 grease bottom and sides of 8-inch square pan with shortening . 2) Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed sprinkle over apples. 3) Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.
6: Fortune Cookies 2 egg whits 1/2 tsp vanilla 1/2 tsp almond 3 tsp oil mix above ingredients until frothy Sift: 1/2 tsp cornstarch 1/2 c sugar 3 tsp water add to the egg white mixture, mix until better formed.
7: Fresh Apple Cake With Hot Carmel Sauce 2 cups flour 1 1/4 cups sugar 1/2 TSP. baking soda *Mix these ingredients together in a med. bowl. 1 cup milk 1 egg 2 T. oil 1 tsp vanilla *Mix these ingredients together in another bowl. 1. Pour the liquid ingredients into the dry ingredients and stir only until moistened 2. Stir in 2 cups of chopped apples. 3. Pour in a greased and floured 9" * 9" pan. 4.Bake at 350F for 40-50 minutes, or until toothpick comes out clean.
8: Baked Apple Pancake 3 large granny smith apples, peeled, cored and cut into 8 wedges each 1/2 cup milk 1 egg 2 tbsp oil 1/2 tsp vanilla 1 cup flour 5 tbsp powered sugar 3/4 tsp. baking powder 1/4 tsp. salt 3 tbsp butter or margarine 1/4 tsp cinnamon Powered sugar and/or maple syrup for serving. 1. Place rack in center of oven and preheat to 425. 2. In a medium bowl, beat milk, egg, and oil and vanilla until well blended. Stir in flour, 3 tbsp sugar, baking powder and salt. stir until blended. 3.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. 4. Spread slices in an even layer in skillet, stir batter and pour over hot apples. 5. Place skillet in oven and bake 13-15 minutes, until the batter is cooked and puffs up around the edge if the pan. 6. 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.
9: Balsamic Roasted Vegetables 1 tsp balsamic vinegar 1/2 tsp Dijon mustard 1/4 cup extra-virgin olive oil 1 garlic cloves, pressed 2 tsp finely chopped fresh thyme 1 tsp finely chopped fresh basil 2 large red onions, halved, thinly sliced 1/2 red bell pepper, cut into 1/2 inch wide strips 1/2 pound zucchini about 2 medium cut into 1/3 inch thick rounds coarse kosher salt.
10: Bok Choy Salad 1 head Bok Choy, cut and chop leaves and stalk 2green onions, chop, including some of the stem 1/4 c. sesame seeds 1/2 c. sliced almonds 1 tbsp. sugar 1 pkgs. Ramen noodles (discard seasonings packet), crush before opening 1/4 c. butter Dressing:Mix in pint jar 1/4 c. sugar 2 tbsp. red wine vinegar 1/2 tbsp. soy sauce. In heavy skillet, brown sesame seeds, almonds, noodles and sugar in butter. Let cool. prepare bok choy and onions in large salad bowl. Stir in cooked noodle mixture. Pour dressing over and mix before serving.
11: Strip Steak with Pepper Cream Sauce Prep time: 12 min. Cook time: 18 min. Level: easy Serves: 4 servings Ingredients: 4 (6 to 8-ounce) strip steaks, 3/4 to 1-inch thick 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. Directions: Preheat oven to 200 degrees F. Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-in. heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 min. 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 saute 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, sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes
12: Caramel filled chocolate cookies Prep time: 20 min. Cook time: 10 min. Ready In: 3 Hrs. Ingredients 1/2 c. butter, softened, 1/2 cup white sugar, 1/2 cup packed brown sugar, 1 egg 1 teaspoon vanilla extract, 1 cup and 2 tablespoons all-purpose flour, 1/2 teaspoon baking soda, 1/4 cup and 2 tablespons unsweetened cocoa powder 2/3 cup and 1 tablespoon chopped walnuts, 1-1/2 teaspoons white sugar, 24 chocolate-covered caramel candies. Directions: 1. Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add butter to mixture beat well and stir in 1/2 cup walnuts. cover for 2 hours. 2. Preheat oven to 371 degrees F (190 degrees c) 3. Combine remaining 1/2 cup nuts with 1 tablespoon sugar. Divide the dough into 4 parts work with 1 part at a time, leave the remainder in the fridge. Then divide each part into 12 peices. press the sugar side up 2 in. apart on greased baking sheets. 4. Bake for 8 min. in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing wire racks completely.
13: Clam Chowder 2 slices bacon, diced 3/4 cup chopped onion 3/4 cup water 2 cups peeled and cubed potatoes 3/4 teaspoon salt ground black pepper to taste 1-1/2 cups half and half 1 tablespoon and 1 1/2 teaspoons butter 1 (10 ounce) can minced clams Directions 1. place diced bacon in large stock pot over medium high heat. Cook until almost crisp add onions and cook 5 min. Stir water and potatoes season with salt and pepper and bring to a boil. Cook uncovered for 15 min. until potatoes are for tender. 2. Pour in half and half and add butter. Drain clams reserving clam liquid, stir clams and 1/2 of clam liquid into the soup. Cook for 5 min. or until heated. Do not let boil.
14: Fresh Tomato and Black Bean Salsa Ingredients: 4 cups chopped vine ripened tomatoes 2 cups dried black beans, cooked in salted water until tender, cooled. (about 2 cups) 1 cup small diced red onions 1 large fresh jalapeño seed and cut into small dice 1/2 cup loosely packed chopped fresh parsley leaves 1 tablespoon chopped garlic salt freshly ground black pepper 6 tablespoons extra virgin olive oil crispy corn tortilla chips Directions: 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.
15: Quick and Easy Eggs Benedict Prep: 15 min. Ready in: 25 min. Cook time 8 min. servings: 4 Ingredients: 4 slices Canadian bacon 1 teaspoon white vinegar 4 eggs 3/4 cup butter 2 egg yolks 1 tablespoon heavy cream 1 dash ground cayenne pepper 1/2 tablespoon salt 1 tablespoon lemon juice 4 English muffins, split and toasted Directions: 1. in a skillet over medium high heat fry the Canadian bacon on each side until evenly browned. 2. Fill a large saucepan about 3 inched full of water and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water and cook 2-3 min. until whites are set but yolks are still soft. Remove eggs with a slotted spoon. 3. Melt butter until bubbly in a small pan or in microwave. Remove from heat before butter browns. 4. In a blender or large food processor, blend the 2 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 pour it in. Blend in the lemon juice using the same method and then 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.
16: Poached Pears 2 cups apple or orange juice 1/2 cup sugar 1/2 tsp. ground cinnamon 2 ripe pears whipped cream ice cream Directions: Heat first boil till sugar is dissolved, peal pears and cut in half, remove the core. Add to syrup, cover and simmer till tender. 15-20 minutes.
17: 4 Chicken breast halves, skinned and boned 1 (16oz) can pineapple chunks, unsweetened 2 tsp. lemon juice. brown sugar 2 tsp. soy sauce 1/2 tsp. ground ginger 8 oz. fine egg noodles, cooked. Directions: place chicken in frying pan with pineapple juice. cover and cook over low heat for 15 min. or until chicken is cooked. Remove chicken and add brown sugar, lemon juice, soy sauce and ginger to pan. Cook and stir smooth hot. Add pineapple chunks and chicken to sauce. Serve over noodles.
18: Cheddar Biscuits yield -12 preheat over to 450 degrees 2 cups bisquick 2/3 cups whole milk 1/2 cup shredded cheddar cheese Mix the above to combine with a spoon Bake at 450 degrees for 7-11 min. on an ungreased pan. For even baking rotate the pans every 4 min. Top with the butter topping below: 1/4 cup butter (melted) 1/2 teaspoon old bay seasoning 1 teaspoon dried parsley 1/2 teaspoon garlic powder apply when biscuits are done baking.
19: Easy Stir Fry Chicken and Broccoli 1 lb. chicken breast strips 2 tablespoon oil 4 cups vegetables (broccoli, red and green peppers strips, sliced water chestnuts) 1 cup chicken broth 2 tablespoon soy sauce 2 tablespoon cornstarch 2 tablespoon brown sugar 1 1/2 cup 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 min. Prepare rice. Serve chicken mixture over hot rice.
20: Low fat chocolate chip cookies Cook time: 9 min Total time: 9 min ingredients, 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 cup cocoa powder, 1/3 cup miniature chocolate chips. Preparation: preheat oven to 375. In a large blow 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 wooden spoon to work the dough together. Drop cookie dough by the teaspoonful on to a cookie sheet lined with parchment paper or a silicone mat. Bake for 8-10 minutes Makes 30 cookies.
21: Spicy stir fried chicken 4 chicken breasts (boneless cut into bite size peices) 1 1/2 tbsp. cornstarch 1 tbsp. soy sauce 3 tbsp oil 1 med. green pepper 4 med mushrooms 1/2 c cashews or peanuts 1/4 tsp ground ginger 1/4 tsp cayenne pepper sauce: 6 tbsp soy sauce 3 tbsp white wine or apple juice 1 1/2 tbsp cider vinegar 3 tbsp brown sugar 1 tbsp oil Directions: 1. in a large bowl combine chicken pieces with cornstarch and soy sauce, stir well and let sit at least 15 min. 2. in a small bowl, combine and mix thoroughly sauce ingredients. 3. In a large frying pan over med. high heat, heat oil, add chicken and quickly stir fry until done 2-3 min. Remove chicken from pan and set aside on a plate. 4. Add sliced green pepper and mushrooms to pan and stir-fry 2 min. 5. Ass pea pods and nuts, stir fry 2 more min and add ginger and cayenne. 6. Return chicken to wok with vegetables, add sauce and stir to combine.
22: Best egg rolls 1/2 lb ground pork 1/2tsp ground ginger 1/2 tsp garlic powder 2 cups peanut oil for frying 1 tbsp all purpose flour 1 tbsp water 2 c shredded carrots 1 ounce shredded carrots 4 (7 min square) egg roll wrappers 1 tbsp sesame seeds (optional) Directions: 1. season pork with ginger and garlic powder and mix well. heat mixture in a medium skillet stirring until pork is cooked through and no pink. set aside 2. in another large skillet heat oil to about 375 or medium high heat while oil is heating, combine flour and water in a bowl until they form paste. In a separate bowl combine cabbage carrots and reserve pork mixture. 3. Lay out one egg roll skin with a corner pointed toward you, place about 1/4 to 1/3 cup cabbage then roll it together. 4. place egg rolls into heated oil and fry turning occasionally until golden brown.
23: Almond cookies 1 cup butter 1 cup sugar 1 tsp almond extract 1 egg 2 1/2 cups flour 1 tsp baking soda 1/8 tsp salt red food coloring or spanish peanuts 1. Cream butter with sugar until light and fluffy 2. add egg and mix well. add almond extract. 3. sift dry ingredients together. add to creamed mixture and mix well 4. shape in balls put on ungreased pan bake and preheat oven at 350 degrees for 10 min. makes 4 1/2
24: Egg foo yung 1/2 cup fresh bean sprouts 4 fresh mushrooms, diced 1/2 lb shrimp 2 to 4 tbsp. oil 3 eggs Sauce: 3/4 cup chicken broth 1 tbsp soy sauce 1/2 tsp salt 1 tbsp cornstarch dissolved in 2 tbsp. cold water. Directions 1) Bring broth to boil 2) Add soy sauce, salt, and cornstarch mixture 3)Reduce heat. Cook for 2 minutes until sauce is thick and clear. Keep warm 4) Rinse fresh bean sprouts and shrimp 5) Dice shrimp into 1/4-inch pieces 6) Place bean sprouts, shrimp, mushrooms, eggs, oil, stock, soy sauce, salt, and corn starch mixture within easy reach. 7) Set wok over high heat for 30 seconds. Pour in 1 tsp. oil, swirl around wok, and heat for another 30 seconds. Add shrimp, bean sprouts, and mushrooms. Set wok over heat for 30-45 seconds, then flip it.
25: Beef lo mien 4 tb peanut oil 1 1/2 lb flank steak shrimp or chicken 2 slices ginger minced 1 scallion minced 2 tsp cornstarch 1/2 lb spaghetti or Chinese noodles 1/2 tsp sugar 1 tbs soy sauce 1/2 tsp salt Directions: Cook spaghetti as directed on package, Set aside sliced steak thin and mix together the steak ginger scallion cornstarch sugar light soy and set aside to marinate. heat wok and add 2 tbs oil then stir fry the 2 mixtures. Add 2 tbs oil heat stir fry carrots and cabbage 2 min. add spaghetti and mix.
26: Egg Drop Soup 6 cups chicken broth 4 oz. spinach 1 green onion 2 eggs 1 tsp. salt 2tbsp. cornstarch dissolved in 2 tbsp. cold water Directions: 1. wash and separate spinach leave. 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 and add salt if needed. 6. Pour soup into warm bowl. garnish with chopped green onions. serve.
27: Fried Rice 2 cups rice 4 cups water 2tbsp. oil 2 eggs, slightly 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: 1. Bring water to boil 2. add rice stir cover tightly. simmer for 20 to 25 min. chill overnight. 3. heat 2 tbsp. oil add eggs and cook for 1 to 2 min. breaking into small pieces as they cook. 4. add shrimp, salt, pepper, rice, and soy sauce in order listed. 5. blend and cook over moderate heat for about 5 to 7 min. until heated through 6. add green onions and stir gently serve in heated bowl.
28: 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. and 2 t warm water In a small bowl combine yeast sugar salt and 1 1/4 cup flour. Mix well. In a separate bowl combine oil water. pour water mixture into flour mixture and mix well. turn onto well floured surface and knead gently until dough forms a ball. Add the remaining 1/4 cup four during kneading only until the dough doesn't stick knead about 5 minutes or until smooth and elastic. roll out dough on floured surface to a 10 inch circle. Grease pan and sprinkle with cornmeal. Place dough on pan and stretch to fit to edges. bake at 350 for 10 min remove from oven and top with 1 cup pizza sauce, pepperoni and cheese then return to oven for 10 more min until cheese is melted
29: Italian wedding soup Ingredients 1 1/2 lb. extra-lean ground beef 1 egg, lightly beaten 2 tbsp. dry bread crumbs 1 tbsp. grated Parmesan cheese 1/2 tsp. dried basil 1/2 tsp. onion powder 5 3/4 cups chicken broth 2 cups thinly sliced escarole 1 cup uncooked Orzo pasta 1/3 cup finely chopped carrot Directions 1) In a medium bowl, combine meat, egg, bread crumbs, cheese, basil, and onion power, and shape into 3/4 inch balls 2) In large saucepan, heat broth to boiling; stir in escarole, Orzo pasta, chopped carrot, and meatballs.Return to a boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is done.
30: Arroz rojo de chile ancho 4 medium to large dried ancho chiles, stemmed and seeded 4cloves garlic, chopped 4-1/2 tsp. unsalted butter 1/3 cup blanched, sliver almonds 3tbs. olive oil. 1-1/2 cups long grain rice 1/3 cup finely chopped onion 1-3/4 cups homemade or low-salt chicken broth 2/3 cup milk 1-1/4 tsp. kosher salt. 1 tsp. dried oregano 1 tsp. dried thyme 1/2 cup sour cream 1 avocado, peeled and cut into large dice or slices
31: Fresh Easy Bruschetta 1 (32 ounce) can whole tomatoes, drained. 1 cup fresh basil leaves 4 tablespoons extra virgin olive oil 6 cloves garlic, peeled kosher salt and freshly ground black pepper. 2 French baguettes sliced 1 in. thick 1 1/2 pounds fresh mozzarella cheese, slices 1/4 in. thick Directions: preheat oven to 375. in the bowl of food processor add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper. On a baking sheet, line up baguette slices. Toast in oven for about 3 min. or light golden brown. Rub garlic cloves on the toast side of each slice and then lay a piece of mozzarella cheese on top. place bread back in oven for cheese to melt. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
32: Mexican Wedding Cake 1 cup butter softened 3/4 cup confectioners sugar 2 tsp. vanilla 2 cups flour 1 cup finely chopped walnuts powdered sugar Directions: 1. in a large bowl cream butter and powdered sugar. stir vanilla and a tbsp. of water. 2. in another bowl mix flour and nuts together add to buttered mixture 3. shape into small balls. 4. place on ungreased cookie sheet. 5. bake 300 oven for 30 min. 6. roll in confectioners sugar
33: Flautas 2 lb ground beef 1 tbsp chili powder salt & pepper 1/2 tbsp ground cumin 1 tbsp flour water lettuce, chopped tomatoes, chopped cheddar cheese, grated sour cream guacamole 20 6 in flour tortillas Directions: 1. in a frying pan, over medium heat, saute ground beef until lightly brown. 2. drain fat. add chili powder salt, pepper, and cumin. mix well so meat absorbs seasoning 3. sprinkle flour on meat when flour, add enough water to moisten meat mixture. simmer for 5 min. 4. heat tortillas in warm ungreased frying pan for 30 seconds per side turning only once. 5. place 3 to 4 tbsp of meat mixture across center of each tortilla. Put on wanted ingredients. 6. Top with guacamole and dabs of sour cream then serve.
34: Penne Sense Ingredients 1 lb. penne pasta 2 tbsp butter 1/2 cup extra virgin olive oil 1/2 cup yellow onions, chopped 1/2 lb. mushroom, diced 6 Italian sausage links, casing removed 1/4 cup + 2 tbsp white wine 2 tbsp all purpose flour 1 quart heavy cream 1/4 lb. prosciutto ham, chopped 1 tbsp fresh sage (or 1 tsp dry) 1/2 lb. grated Parmesan cheese 1 tsp garlic pepper salt to taste Directions 1.Heat pan over medium heat. Add butter and allow to melt. Add oil, onions and garlic. Reduce heat and cook for 5 min. add mushrooms and sausage. cook until pink is no longer visible in sausage. 2. Add white wine and bring to a boil. whisk in flour and let cook for 1 min to remove flour taste. add remaining ingredients. bring to a boil, lower heat and simmer for 10 min, or until sauce reaches desired consistency. 3. add cooked pasta to pan with sauce. 4. garnish with fresh basil, sage, and additional Parmesan cheese
35: Enchiladas Ingredients 1 lb. ground beef 1 medium onion, chopped 1/2 tsp salt 12 corn tortillas 1 cup cheddar cheese 1 5 3/4 oz can chopped black olives 1 16 oz can enchilada sauce oil for frying Directions 1. In a frying pan, cook beef and onion until done. salt. drain excess grease. 2. put enchilada sauce in another frying pan and set up an assembly line. tortilla, enchilada sauce, ground beef mixture, cheese, and olives. 3. roll them up. and sprinkle with cheese and olives. 4. pour remaining sauce over enchiladas. 5. place in the oven at 350 for 20 min.
36: Corn Soup Ingredients 1 tbsp butter 1/2 tsp chili powder 1 cup green bell pepper, diced 1 can corn with chopped red and green peppers, drained 1 small, dry, whole hot chili pepper 4 cups chicken broth 1/2 cup whipping cream 1/8 tsp salt Directions 1. melt butter in a large saucepan 2. stir in chili powder and green bell pepper 3. cook uncovered over medium heat for 3 min. 4. add corn and broth. bring to boil. reduce heat and simmer for 3 min. remove whole chili pepper 5. whip cream with 1/4 tsp salt until stiff. pour soup into bowls. place whipped cream on top.
37: Totopos con Guacamole 6 dry corn tortillas oil for frying 2 large ripe avocados 2 to 3 tbsp. lemon juice 1 clove garlic, mined 3 tbsp, mined onion 1 chopped tomatoes 1/4 tsp salt 2 drops Tabasco sauce. Directions: 1. leave tortillas out of package over night 2. cut into 6 equal pie shaped peices. 3.pour 1 in of oil in heavy frying pan. heat oil 375 4.fry and stir tortilla pieces a few at a time until goloden brown and crisp. 5.cut avocados in half 6.remove pits scoop out pulp 7.mash coarsely with fork while blending in lemon juice 8. add salt Tabasco sauce onion and garlic and mix 9 stir in tomatoes and eat
38: Tamale pie 3/4 ground beef 1 medium onion chopped 1 green bell pepper chopped 2 8 oz cans tomato sauce 1 1/2 can whole kernel corn drained 1/4 cup ripe olives 1 clove garlic mined 1 tbsp sugar 1 tsp salt 3 tsp chili powder 1 cup cheddar cheese grated Directions: 1. in a frying pan over medium heat cook meat until brown. add onion and green pepper. 2. add tomato sauce corn olives garlic sugar salt and chili powder simmer for 20 min, 3. add cheese stir until melted 4. stir corn meal and salt into cold water bring boil cook and stir until thick add butter 5. spoon over meat mixture in narrow strips 6.bake at 375 degrees for 40 min or until top is brown.
39: Fried bananas 4 ripe bananas 4 tbsp butter 1/4 cup brown sugar 1tbsp lemon juice 1/4 cup orange juice 1 tsp ground cinnamon Directions: melt butter in a large skillet and add brown sugar lemon and orange juice and cinnamon stir and cook until sugar is completely dissolved. Add sliced bananas and cook for about 4 - 5 min. when bananas are soft then eat!
40: Bunelos 4 eggs 1/4 cup sugar 2 cups flour 1 tsp baking powder 1 tsp salt. oil for frying 1 c sugar 1 tsp cinnamon directions: first mix eggs sugar until its thick and lemon colored, then add flour baking powder and salt. into the mixture. knead dough for 5 min. divide into 16 peices in balls rest for 20 min. heat oil in 350 degrees and then add toppings.( flip sides)
41: Brownies 1/2 c veggie oil 1 c white sugar 1 tsp vanilla extract 2 eggs 1/2 c all purpose flour 1/3 c unsweeted cocoa powder 1/4 tsp baking powder 1/4 tsp salt. Directions; preheat oven 350 grease 9 by 9 pan mix oil sugar and vanilla beat eggs combine flour cocoa baking powder and salt. gradually stir into egg mixture until well blended. then put in over for 20 min and eat.
42: Ingredients 1/4 cup butter, softened 3/4 cup sugar 1 egg 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 2 cups fresh blueberries TOPPING: 2/3 cup sugar 1/2 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/3 cup cold butte Directions 1. In a small mixing bowl, cream butter and sugar. Beat in the egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries. Pour into greased 9-in. square baking pan. 2. For topping, combine the sugar, flour and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over blueberry mixture. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
43: Mexican Hot Chocolate 1 tablet mexican chocolate 1 quart milk sugar to taste 1. Heat quart of milk in a saucepan 2. grate chocolate or chop with top of molinillo 3. Add the chocolate to hot milk. whip constantly with wire whisk or molinillo until chocolate has melted and mixture is very frothy and almost boiling 4. add sugar to taste Mexican hot chocolate often is served with the addition of a small amount of cinnamon or cinnamon stick for serving
44: Chicken Style Gumbo Creole Ingredients 1/4 cup oil for frying 1/4 cup all-purpose flour 1 green bell pepper, chopped 1 onion, chopped 2 cups cooked, chopped chicken breast meat 1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid 1 (4.5 ounce) can sliced mushrooms, drained 2 tablespoons chopped fresh parsley 2 teaspoons Worcestershire sauce 3 cloves garlic, minced 1 teaspoon soy sauce 1 teaspoon white sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 3 dashes hot sauce Directions 1. Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally. 2. Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes.
45: Cranberry White Chocolate Chip Cookie Ingredients 3/4 cup sugar 1/4 cup packed brown sugar 1/2 cup butter 1 large egg 1/2 tsp vanilla 1/2 tsp cinnamon 1/2 tsp salt 1/4 tsp baking soda 1 cup flour 1 1/2 cup quick cooking oats 3/4 cups cranberrries 6 ounces white chocolate Directions Pre-heat oven to 375 1. In a large bowl using an electric mixer combine sugar, brown sugar, and butter. mix well. 2. add egg and vanilla 3. add the cinnemon, baking soda, salt, and flour. 4. fold in the oatmeal and dried canberries and white chocolate chips 5. cook for 10-12 min
46: Hearty minestrone Ingredients: 1/2 package johnsonville Italian hot sausage links casing removed. 1/2 medium red bell pepper chopped 1/2 medium onion chopped 1/2 cup chopped celery, 2 cups beef broth, 1 cup uncooked small shell pasta, 1/2 can great northern beans.1/2 can whole tomatoes chopped, 1/2 medium zucchini chopped, 1/2 medium potato peeled and chopped, 1/2 cup red wine, 1/4 teaspoon dried oregano, 1/4 teaspoon dried basil 1/4 teaspoon salt, 1/4 teaspoon pepper. Directions: 1.remove sausage from casing and cut into chunks. 2. in a large stockpot saute over medium heat until browned on all sides, about 5 min. add the red pepper, onion, and celery. saute 5 min longer or until veggies are tender. then add everything else and let simmer for 20-25 min.
47: Brownies with applesauce Ingredients: Betty crocker fudge brownie mix, 1/4 cup water, 2/3 cup applesauce, 1/2 cup egg beaters. Direction: make as directed on package. use applesauce instead of oil into a 9x9 baking dish.
48: Fruit Pizza Ingredients: 1 (18 oz) package of sugar cookie dough 1 (8 oz) cream cheese 1 (8 oz) whipped topping 2 cups fresh strawberry, sliced Fruits you would also like 1/2 cup white sugar pinch of salt 1 Tbsp cornstarch 1/2 cup orange juice 2 Tbsp lemon juice 1/4 cup water 1/2 tsp orange zest Directions: 1.preheat oven to 350*F. slice cookie dough and arrange on greased pan, overlapping edges. press dough flat into pan. bake 10-12 min. cool. 2. in large bowl, soften cream cheese, then fold in whipped topping. spread on crust 3. lay strawberries around the edge then use the fruit of choice and work your way to the middle 4. in a sauce pan combine the remaining ingredients bring to boil then let cool. spoon over fruit. ENJOY!
49: Yummy Veggie Omelet Ingredients: 2 tablespoons butter 1 small onion. chopped 1 green bell pepper, chopped 4 eggs 2 tablespoons milk 3/4 teaspoon salt 1/8 teaspoon ground black pepper 2 oz shredded swiss Instructions 1. Melt 1 tablespoon butter in a medium skillet over med. heat. place onions and bell peppers in skillet and cook 4-5 min. stir until veggies are tender 2. while the veggies are cooking beat the eggs with with milk, 1/2 tsp salt, and pepper 3. shred the cheese into a small bowl and set it aside 4. remove veggies from heat and put in a bowl. sprinkle with remaining salt. 5. melt the reaming butter over med. heat, when butter is bubbly add the egg mixture and cook until it looks dry on top. 6. sprinkle with cheese and put the veggie mixture into the center of the omelet. fold the omelet and let cook for 2 min or until cheese is melted, then put on plate and serve.
50: Reuben Sandwich Ingredients 2 Tablespoon butter 8 slices rye bread 8 slices deli sliced corned beef 8 slices of swiss cheese 1 cup sauerkraut, drained 1/2 cup Thousand island dressing Instructions 1. Preheat a large skillet or griddle on med. heat. 2. Lightly butter one side of the bread. spread the non butter side with Thousand Island Dressing. on 4 slices, layer 1 slice swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second swiss cheese. top with other piece of bread, butter side out. 3. grill sandwich until golden brown, about 15 min. serve hot
51: Apple Pannekoeken (Dutch Pancake) Ingredients ~ 2 tablespoons butter ~ 3 Eggs ~ 1/8 teaspoon salt ~ 1/2 cup milk ~ 1/2 cup All-purpose flour ~ powder sugar (optional) Topping ~ 1 teaspoon cinnamon ~ 1/4 teaspoon nutmeg ~ 1/2 cup brown sugar, packed ~ 2 medium cooking apples, peeled, cored, and thinly sliced ~ 1/4 cup butter Instructions 1. Make sure your oven rack is in the middle of your oven, then put butter into an oven-safe skillet or pie plate, place into the oven and preheat 425 F. 2. While waiting for the butter to melt prepare your batter by beating the eggs in a large bowl; add the salt, milk and flour and continue to beat until smooth. 3. When butter is melted, remove skillet or pie plate and tilt to coat with butter, then carefully pour in the egg mixture. 4. Bake for about 15 to 18 minutes without opening the oven door.(will puff up and edges with turn golden when done) 5. For topping combine dry ingredients, then put in the apples. 6. In a large saucepan melt the butter over low heat. 7. Add the apple mixture and cook over medium heat until the apples are tender. 8. pour the topping over the panekoeken and sprinkle with powder sugar and serve immediately
52: Veggie stir fry Ingredients: 2 teaspoons cornstarch, 1/2 cup cold water, 2 tbsp soy sauce, 1 cup fresh broccoli florets, 1 medium carrot thinly sliced, 1/2 small onion, 1 tbsp veggie oil, 1 cup shredded cabbage, 1 small zucchini, 6 large mushrooms, 1/2 tsp minced garlic, hot cooked rice. Directions: in a small bowl whisk the cornstarch water and soy sauce until smooth set aside in a large skilled or wok stirfry the broccoli and carrots and onion in oil for 5 min add cabbage, zucchini, mushrooms, and garlic. Stir fry until veggies are tender. stir in sauce mixture.
53: Chicken Marsala Ingredients 1/4 cup all-purpose flour for coating 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon dried oregano 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick 4 tablespoons butter 4 tablespoons olive oil 1 cup sliced mushrooms 1/2 cup Marsala wine 1/4 cup cooking sherry Directions 1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. 2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
54: Breakfast Pizza Ingredients 1 (8 ounce) can refrigerated crescent rolls 1 pound bulk pork sausage 1 cup frozen shredded hash brown potatoes, thawed 1 cup shredded Cheddar cheese 3 eggs 1/4 cup milk 1/4 teaspoon pepper 1/4 cup grated Parmesan cheese Directions 1. Unroll crescent dough and place on a greased 12-in. pizza pan; press seams together and press up sides of pan to form a crust. In a skillet, brown sausage over medium heat; drain and cool slightly. 2. Sprinkle sausage, hash browns and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese. 3. Bake at 375 degrees for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.
55: Chicken With Sun Dried Tomato Basil sauce Serves: 2-3 Prep time: 20 minutes Cook time: Chicken: 10 minutes Cook time: Sauce: 10 minutes Cook time: Spaghetti: 10 minutes 6 boneless, skinless chicken tenders, thawed 2 tablespoons extra virgin olive oil Fresh ground pepper, to taste 1 1/2 tablespoons butter 2 tablespoons flour 1/2 cup onions, chopped finely 2 cloves garlic, minced 1/2 shallot, minced 1/4 cup sun dried tomatoes, chopped (in package, NOT oil packed) 1/4 cup fresh basil, chopped 1 1/2 cups reduced sodium chicken broth 1/2 cup regular cream 1/4 16 ounce package whole wheat spaghetti, uncooked Heat olive oil in a large pan over medium-high heat. Add chicken & grind fresh pepper on each side. Cover & cook until done, about 5 minutes on each side. (When done, chicken will have NO pink on the inside.) Remove from heat and set aside, keeping covered. In a large saucepan, melt butter over medium heat. Add onion, garlic, & shallots, cooking 1-2 minutes, just until soft. Add sun dried tomatoes; stir. With a whisk in hand, add flour & stir. Slowly pour in chicken broth, whisking constantly to remove any lumps. Add cream, still whisking. Whisk that sucker to death! (just kidding). Continue whisking for 3-4 minutes or until sauce begins to thicken. Take off heat and let sit; it will continue to thicken, feel free to stir every so often as you cook the spaghetti: Cook spaghetti according to package directions. It is done when it is soft, but still has a bite; al dente please. Then add tomatoes and stir.
56: Minute Steak Dijonaise two 6 once sirloin steaks, trimmed. 1 tbs dijon mustard 2 oz onion, small dice 1 tbs clarified butter 3 tbs heavy cream 1 tbs whole butter Directions 1.pound the steaks to a 1/4 inch thickness 2.cover one side of each sirloin first with 1 1/2 teaspoons of the mustard and then half of the onion, pressing the onion firmly into the steak. 3.Saute the steaks in the clarified butter, presentation side down first for 2 to 3 minutes per side. remove and hold in warm place. 4. Degrease the pan and add the cream and reduce by half. 5. adjust seasonings serve each portion with some of the sauce.
57: Snicker Salad Ingredients: 1 (8 ounce) package cream cheese , softened 1 cup powdered sugar 1 (12 ounce) container Cool Whip , thawed 6 Snickers candy bars 4 -6 granny smith apples (you can vary the apple with successful results if you choose to, but I would NOT recommend a soft va) Directions: 1. Mix cream cheese and powdered sugar until thoroughly blended. 2. Fold in Cool Whip. 3. Cut Snickers into bite size chunks and add to cream cheese mixture. 4. Chop the apples into chunks and stir. 5. Chill 1 hour before serving. 6. Chilling for a long period of time (such as overnight) will result in liquid being released from the salad.
58: Rosies Bok Choy Salad Ingredients 1/2 cup red wine vinegar 1/2 cup olive oil 1/2 cup white sugar 1 tablespoon soy sauce 1/4 cup margarine 1/4 cup blanched slivered almonds 1/4 cup sesame seeds 2 (3 ounce) packages ramen noodle pasta, crushed 1 medium head bok choy 3 green onions Directions 1. In a small bowl, whisk together the vinegar, oil, sugar and soy sauce. Set aside. 2. Melt the margarine over medium heat in a small skillet. Crush the ramen noodles while still in their packaging, and add to the margarine along with the almonds and sesame seeds. Saute until everything is golden brown. Remove from heat and drain on a paper towel. 3. Chop the bok choy and green onions and add to a large bowl. Just before serving, sprinkle with the noodle mixture and dressing, and toss to coat.
59: Chocolate-dipped orange cookies Ingredients 1 cup butter, softened 1 package (8 ounces) cream cheese, softened 1 cup sugar 1/2 teaspoon vanilla extract 2 tablespoons grated orange peel 2-1/2 cups all-purpose flour 1/2 teaspoon salt 1 cup finely chopped blanched almonds GLAZE: 5 ounces semisweet chocolate, chopped 3 tablespoons butter 1/4 cup finely chopped blanched almonds Directions In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in vanilla and orange peel. Combine the flour and salt; gradually add to creamed mixture and mix well. Stir in almonds. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 325 for 20-25 minutes or until firm. Remove to wire racks to cool. For glaze, in a microwave, melt chocolate and butter; stir until smooth. Dip each cookie halfway into chocolate; allow excess to drip off. Immediately sprinkle with almonds. Place on waxed paper until set.
60: Macaroni Salad Ingredients: 4 cups uncooked elbow macaroni 1 cup mayonnaise 1/4 cup distilled white vinegar 2/3 cup white sugar 2 1/2 tablespoons prepared yellow mustard 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1 large onion, chopped 2 stalks celery, chopped 1 green bell pepper, seeded and chopped Directions: Bring large pot of lightly salted water to a boil. Add the macaroni, and cook until tinder (8 min) then rinse under cold water In a large bowl, mix together the mayo, vinegars, sugar, salt, mustard, salt and pepper. stir in the onion, celery, green pepper, and macaroni. chill for at lease 4 hours or over night
61: Honey and Spice poached pears Ingredients: 4 ripe yet very firm bosc or bartlett pears 4 cups water 1/3 cup honey 1/3 cup sugar 4 inch piece fresh ginger, sliced 1 tsp whole clove 1 star anise pod broke in half 1 cinnamon stick, broke in half Directions: peel the pears abd cut them in half top to bottom, leaving the stems intact. core each pear half. Add the water, honey and sugar to a 5 quart pot and bring to a boil over high heat. Stir until the sugar and honey are dissolved, then add the ginger, cloves, star anise, and cinnamon stick. Slip the pears into the liquid and turn the heat down to a simmer. Cover and cook for 20 to 30 minutes, or until the pears can be just pierced with a fork. Transfer the pears and the poaching liquid to a smaller container, cover, and refrigerate overnight. (You can eat the pears immediately, if you want, but they will have a deeper flavor after steeping overnight in the poaching liquid.)
62: Caesar Salad Supreme Ingredients 6 cloves garlic, peeled 3/4 cup mayonnaise 5 anchovy fillets, minced 6 tablespoons grated Parmesan cheese, divided 1 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard 1 tablespoon lemon juice salt to taste ground black pepper to taste 1/4 cup olive oil 4 cups day-old bread, cubed 1 head romaine lettuce, torn into bite-size pieces Directions 1. Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use. 2. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper. 3. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.
63: Classic Crisco crust Ingredients: Yield: 1 11Servings Size pie crust Update pie crust Units: US | Metric 1 1/3 cups sifted all-purpose flour 1/2 teaspoon salt 1/2 cup Crisco shortening 3 tablespoons cold water Directions: 1.Spoon flour into measuring cup and level. 2.Combine flour and salt in medium bowl. 3.Cut in shortening using pastry blender or 2 knives until all flour is blended to form pea-size chunks. 4.Sprinkle with water, 1 tablespoon at a time. 5.Toss lightly with fork until dough forms a ball. 6.Press dough between hands to form 5- to 6-inch"pancake". 7.Flour rolling surface and rolling pin lightly Roll dough into circle. 8.Trim circle 1 inch larger than upside-down pie plate. 9.Carefully remove trimmed dough. 10.Set aside to reroll and use for pastry cutout garnish, if desired. 11.Fold dough into quarters. 12.Unfold and press into pie plate. 13.Fold edge under. 14.Flute. 15.For recipes using a baked pie crust, heat oven to 425F. 16.Prick bottom and side thoroughly with fork (50 times) to prevent shrinkage. 17.Bake at 425F for 10 to 15 minutes or until lightly browned. 18.For recipes using an unbaked pie crust, follow directions given for that recipe.
64: Oct. Apple Cake with hot Carmel Ingredients: 1/4 cup butter or 1/4 cup margarine, room temperature 1 cup sugar 1 egg 1 cup flour 1/2 cup chopped walnuts 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 teaspoon baking soda 1/4 teaspoon salt 3 apples, peeled and grated For the caramel sauce 1/4 cup butter or 1/4 cup margarine 1/2 cup brown sugar 1/2 cup white sugar 1/2 cup whipping cream 1 teaspoon vanilla salt Directions: 1.Preheat oven to 350-degrees F. 2.Spray a 8-inch square cake pan with non-stick cooking spray (Pam) or grease pan and set aside. 3.In a large bowl cream butter with sugar. Beat in egg. Stir in flour, walnuts, cinnamon, nutmeg, baking soda and salt. Fold in apples. 4.Pour into prepared pan. 5.Bake for 30-40 minutes or until cake is done and toothpick comes clean when inserted in cake. 6.Cut in squares when cool and serve with hot caramel sauce (recipe follows). 7.To make caramel sauce melt butter in saucepan over low heat and then add remaining ingredients. Bring to a boil, stirring constantly. Continue stirring for 5 minutes or until sauce thickens. 8.Remove caramel sauce from heat and serve over apple cake squares.
65: French Silk Pie 1 c. butter 1 1/2 c. sugar 2 sqs. chocolate, melted 4 eggs 2 tsp. vanilla 10 inch graham cracker crust Cream butter; gradually add sugar. Cream well. Blend in chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after each addition at medium speed. Pour into crust. Refrigerate at least 2 hours; better if it sets overnight. Garnish with whipped cream and nuts. Serves 6.
66: Chocolate cupcakes Ingredients 1 1/3 cups all-purpose flour 1/4 teaspoon baking soda 2 teaspoons baking powder 3/4 cup unsweetened cocoa powder 1/8 teaspoon salt 3 tablespoons butter, softened 1 1/2 cups white sugar 2 eggs 3/4 teaspoon vanilla extract 1 cup milk Directions 1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside. 2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full. 3. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.
67: Buttercream icing Ingredients 1/2 cup shortening 1/2 cup butter, softened 1 teaspoon vanilla extract 4 cups confectioners' sugar 2 tablespoons milk Directions 1. In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.