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S: Brooke Brasel's Cook book

FC: Brooke Brasel's Cook Book(:

4: Low Fat Chocolate Chip Cookies | 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 tsp salt 1/4 cup cocoa powder 1/3 cup miniature chocolate chips

5: 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. 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. Dont 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. Makes 30 cookies

6: 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 cinnamon 3/4 teaspoon ground nutmeg Cream or Ice cream, if desired | INGREDIENTS:

7: 1.Heat oven to 375F. 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. Makes 6 servings

8: Chicken Caesar Salad | INGREDIENTS: 2 chicken breast halves 2 t. oil 1/2 head romaine lettuce 1/2 cup shredded Parmesan cheese 4 slices thick bread 2-3 T butter Garlic seasoning Caesar Dressing as desired

9: 1. Slice the chicken and season with salt,petter 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.

10: Monster Cookies | 1 c. butter, softened 1 1/2 c. brown sugar 1 c. flaked coconut 1 c. M&M'S 1/2 c. peanut butter 1 c. chocolate chips 1/2 c. white sugar 2 eggs 1 tsp. vanilla 1 tsp. baking soda 2 c. oatmeal 2c. flour

11: 1. Cream sugar and butter. 2. Add eggs, peanut butter and vanilla. 3. stir and dry ingredients, then add other ingredients. 4. Bake 12 minutes at 350 degrees.

12: Beef and broccoli Lo mein with Ramen noodles | 3/4 pound boneless beef steak (sirloin or other tender cut) 2 teaspoons soy sauce 2 teaspoons dry sherry 1 teaspoon cornstarch 2 packages Ramen noodles (chicken flavor) 4 cups boiling water 3 cups broccoli flowerets 1 1/2 tablespoons peanut oil for stir-frying 3 tablespoons oyster sauce 2 teaspoons cornstarch dissolved in 2 tsp water

13: Slice beef into thin slices, about 2 inches long. Place in a bowl and stir in soy sauce, sherry, and cornstarch. Break ramen noodle blocks into 6 pieces each. Place in a bowl, sprinkle with contents of seasoning packets and cover with 4 cups of boiling water. Stir and let soak. Steam broccoli in the microwave until barely tender, about 2 minutes. Heat oil in a large skillet or wok. When very hot, stir-fry beef until no longer pink. Toss in broccoli and stir. Pour 2/3 cup of the broth from the soaking noodles into a measuring cup. Add the oyster sauce to the measuring cup and stir. Drain the noodles, discarding the remaining broth. Add the broth and oyster sauce mixture to the skillet and bring to a simmer. Stir in the cornstarch mixture and cook until thickened. Add the drained noodles and stir and cook until evenly coated and heated through. Serve immediately

14: Red Lobster's Cheddar Biscuits | 2 1/2 cups bisquick baking mix 3/4 cup cold whole milk 4 tablespoons cold butter (1/2 stick) 1/4 teaspoon garlic powder 1 heaping cup grated cheddar cheese Brush on top 2 tablespoons butter,melted\ 1/4 teaspoon dried parsley flakes 1/2 teaspoon garlic powder pinch salt

15: 1.Preheat your oven to 400 degrees 2.Combine bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix it too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and 1/4 teaspoon garlic. Mix by hand until combined, but don't over mix. 3.Drop approximately 1/4 cup portions of dough onto an ungreased cookie sheet using an ice cream scoop. 4.Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown. 5.When you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all the butter. makes one dozen biscuits.

16: Tex-Mex Taco Salad | Ingredients 1/2 cup prepared salsa 2 tablespoons reduced-fat sour cream 1/2 teaspoon canola oil 1 small onion, chopped 2 cloves garlic, minced 8 ounces lean ground beef or turkey 1 large plum tomato, diced 1/2 cup canned kidney beans, rinsed (see Tips for Two) 1 teaspoon ground cumin 1 teaspoon chili powder 1/8 teaspoon salt, or to taste 2 tablespoons chopped fresh cilantro 4 cups shredded romaine lettuce 1/4 cup shredded sharp Cheddar cheese

17: Preparation 1.Combine salsa and sour cream in a large bowl. 2.Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, 1 to 2 minutes. Add beef (or turkey) and cook, stirring often, until cooked through, 3 to 5 minutes. Add tomato, beans, cumin, chili powder and salt; cook, stirring, until the tomato begins to break down, about 2 minutes. Remove from the heat, stir in cilantro and 2 tablespoons of the salsa mixture. 3.Add lettuce to the remaining salsa mixture and toss to coat. Divide the lettuce between 2 plates, top with the cooked meat and sprinkle with cheese.

18: Cajun Chicken Pasta | Ingredients: 3/4 pound rotini, cooked according to pkg 2 tablespoons butter 2 skinless boneless chicken breast halves, sliced 1/2" thick 3 cloves garlic, minced 1 bunch green onion, chopped 2 tablespoons Cajun seasoning, or to taste 1 teaspoon freshly ground black pepper 1 teaspoon ground red pepper (cayenne) 8 ounces heavy cream 1 green bell pepper, julienned 1 red bell pepper, julienned 8 ounces fresh mushrooms, quartered 1/2 cup parmesan cheese, grated

19: Preparation: Cook rotini (or similar pasta) according to package directions. Drain; set aside. Melt butter in a large skillet over medium heat. Add chicken; cook, stirring frequently, until browned, about 6 to 8 minutes. Add garlic, onions, Cajun or Creole seasoning and ground black and red peppers. Add bell peppers and mushrooms; stir to combine. Cover and cook for 5 minutes. Uncover; stir in cream and let simmer another 2 minutes. Stir in parmesan cheese. Remove sauce from heat, stir in cooked pasta and serve immediately.

20: 3 Large Granny smith apples, peeled, cored & cut into 8 wedges each 1/2 cup milk 2 tbsp. oil 1/2 tsp vanilla 1 cup Flour 5 tbsp. Powdered sugar 3/4 tsp. Baking powder 1/4 tsp. salt 3 tbsp. Butter or Margarine 1/4 tsp. Cinnamon Powdered sugar and/or maple syrup or serving. | Baked Apple Pancake

21: 1. Place rack in center of oven and preheat to 425. 2. 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. 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 of the pan. 6. remove and loosen the edges from the pan. Place a serving platter over the skillet and flip the pancake onto the server platter. Garnish with powdered sugar or maple syrup.

22: Enchiladas | 1 lb ground beef medium onion chopped 1/2 tsp salt 12 corn tortillas 1 cup cheddar cheese grated 1 5 3/4 oz. can chopped black olives 1 16oz can enchilada sauce oil for fry

23: 1. In a frying pan cook beef and onion until done. Add salt Drain excess grease. 2. In another frying pan, heat 1/4 inch of oil until hot. Fry tortillas between sheets of paper towel. 3. Drain oil from frying pan. Wipe with paper towel. Add enchilada sauce. heat until hot. 4. Set up assembly line: tortillas, enchilada sauce, ground beef mixture, cheese and olives 5. To fill enchiladas, follow steps below: (1) Dip tortilla in sauce (2) Place 2 tbsp beef across middle. (3) Sprinkle beef with cheese 6. roll each up and place, seam down, in oiled 13-x 9- x 2-inch baking dish. Pour remaining sauce over enchiladas. Place in 350 degree oven for 20 minutes or until cheese is melted

24: Easy Pizza Dough | 2 1/4 Cup Flour 1 pkg. dry yeast 1 Cup warm water 2 Tablespoons Vegetable oil

25: 1. Preheat oven to 450 2. Dissolve yeast in warm water, stirring until dissolved 3. Add other ingredients and mix well. Knead dough for 3 minutes. If too sticky, add small amounts of flour until able to handle. 4. Roll Dough onto a greased pizza pan sprinkled with corn meal. Add toppings and make 25 minutes Toppings: 1. Spread 1/2 Jar pizza sauce on dough 2. Top with pepperoni, cheese and any other toppings you like

26: Almond Cookies | Ingredients: 1 cup all-purpose flour 1 cup ground almonds 1/4 teaspoon baking powder dash salt 1/2 cup butter, softened 3/4 cup granulated sugar 1 large egg white 1/2 teaspoon almond extract 48 whole blanched almonds

27: Preparation: Stir together flour, ground almonds, baking powder, and salt; set aside. In a mixing bowl cream butter and sugar at medium speed of electric hand held mixer. Beat in egg white and almond extract. Stir flour and ground almond mixture into the creamed mixture. Cover with plastic wrap; chill for about 2 hours. Shape dough into small balls, about 3/4-inch. Place balls 2 inches apart; flatten slightly with the bottom of a glass. Press an almond into the center of each cookie. Bake at 350 for about 12 minutes, or until set but not browned.

28: Poached Chicken | Ingredients: 2 boneless skinless chicken breasts (about 1 pound) 1 1/2 – 2 cups fat free, low sodium chicken broth, or water 2 tsp dried mixed herbs 1 bay leaf

29: Preparation: Place chicken breasts in bottom of a small, heavy-bottomed pot. They should fit in a single layer but fit quite snugly. Cover chicken with broth or water. Add herbs and bay leaf. Bring to a boil, then quickly reduce heat to low so that the water is barely at a simmer. Partly cover and gently simmer for 10 minutes. Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes. Slice or shred chicken.

30: Italian Frittata | 1/4 lb Fresh mushrooms, thinly sliced 2 Green Onions Minced 1 1/2 Tbsp margarine 6 Eggs 3 Tbsp Fresh parsley, Chopped 1/2 tsp Basil, Dried and crumbled 1/4 Cup Grated Parmesan Cheese Salt and Pepper To taste

31: 1. Sate mushrooms and onions in margarine over medium heat until tender crisp. 2. preheat broiler 3. Beat eggs in medium bowl 4. Add parsley, basil, salt and pepper, and half the cheese to the eggs. Mix well 5. Pour egg mixture over vegetables in skillet. Cook over medium heat, without stirring, until edges are lightly browned. 6. sprinkle with remaining cheese 7. broil until top is golden brown 8. Cut into wedges and serve hot.

32: Beef Lo Mein | Ingredients: 4 tb peanut oil 1 1/2 lb flank steak, shrimp, or chicken 2 stalks celery; shredded 2 slices ginger; minced 1 cup celery cabbage 1 scallion; minced 2 tsp.cornstarch 1/2 lb spaghetti or Chinese/noodles 1/2 tsp.sugar 1 tbs.soy sauce 1/2 tsp. salt; optional

33: Directions: Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold water, add a few drops oil and mix to keep from sticking. Set aside.Slice steak VERY THIN, across the grain, 2" pieces. Mix together, steak, ginger,scallion, cornstarch, sugar, light soy, set aside to marinate. Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture two minutes, do not overcook, reserve. Add 2 tbs oil, heat, stir fry carrots and cabbage two minutes, add spaghetti, stir well and cook a few minutes, add meat mixture, 1 tbs so and salt. Stir a minute to heat and serve.

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

35: Directions 1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside. 2. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together. 3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll. 4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

36: Egg Foo yung* | Ingredients 8 ounces fresh bean sprouts, rinsed and drained 1 cup cooked small shrimp 8 eggs, beaten 1 (4.5 ounce) can sliced mushrooms 2 large green onions, chopped 1/2 teaspoon salt 3 tablespoons vegetable oil 1 1/2 cups chicken broth 2 tablespoons soy sauce 1/4 teaspoon salt ground white pepper, to taste 2 tablespoons cornstarch 2 tablespoons cold water

37: Directions 1. In a mixing bowl, combine the bean sprouts, shrimp, eggs, mushrooms, scallions and 1/2 teaspoon of salt. Mix thoroughly. 2. Heat a deep skillet over high heat until 1 or 2 drops of water bubble when sprinkled in. Add oil and turn heat back to Medium-High. Pour in 1/2 cup of egg mixture into pan. Push cooked egg up over shrimp with a spatula to form a patty. Fry until golden brown, turning once, about 4 minutes. 3. Repeat with remaining egg mixture. If you need to, add more oil. Keep patties warm. 4. In a saucepan over medium heat, combine chicken broth, soy sauce, 1/4 teaspoon salt and white pepper to taste. Bring to a boil. Mix cornstarch and water; stir into broth mix. Cook and stir until thickened (about 10 seconds). Pour over patties.

38: Egg Drop Soup | Ingredients 1 cup chicken broth 1/4 teaspoon soy sauce 1/4 teaspoon sesame oil 1 teaspoon cornstarch (optional) 2 teaspoons water (optional) 1 egg, beaten 1 drop yellow food coloring (optional) 1 teaspoon chopped fresh chives 1/8 teaspoon salt (optional) 1/2 teaspoon ground white pepper (optional)

39: Directions 1. In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

40: Italian Wedding Soup | Ingredients 1/2 pound extra-lean ground beef 1 egg, lightly beaten 2 tablespoons dry bread crumbs 1 tablespoon grated Parmesan cheese 1/2 teaspoon dried basil 1/2 teaspoon onion powder 5 3/4 cups chicken broth 2 cups thinly sliced escarole 1 cup uncooked orzo pasta 1/3 cup finely chopped carrot

41: Directions 1. In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; 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 boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.

42: Ingredients 6 tablespoons vegetable oil, divided 2 tablespoons soy sauce, divided 3 teaspoons cornstarch, divided 1 pound boneless skinless chicken breasts, cut into cubes 1/2 teaspoon crushed red pepper flakes 1 pound broccoli florets 1 1/2 cups sliced onion 1 garlic clove, minced 1 1/2 cups chicken broth 1/2 teaspoon ground ginger 1/2 cup chopped walnuts | Spicy stir- Fried Chicken

43: In bowl, stir together all sauce ingredients. Heat wok or lg skillet over high heat. Add oil, coat bottom. Add chicken, stir-fry 4-5 min, remove chicken, keep warm. If needed add more oil to skillet or wok. Add ginger and garlic, cook 30 seconds. Add bok choy, snow peas, and bell pepper. Stir-fry 1-2 minutes or until vegetables are crisp-tender. Return chicken to wok. Stir in sauce. Bring to boil, stirring constantly. Serve.

44: Guacamole | 1/2 an avocado 1/4 small onion, chopped 1/4 clove garlic, minced 1/4 ripe tomato, chopped 1/4 lime, juiced

45: Peel and mash avocados in a bowl stir in onion, garlic, tomato, lime juice, salt and pepper. season with lime juice and salt and pepper to taste.

46: Garden Frittata | Ingredients: 2 Tbsp olive oil 1 medium potatoes, diced 1/2 cup broccoli florets 1 carrot, diced or shredded 6 eggs 3 Tbsp milk 1/4 tsp salt 1/3 cup paresan cheese, freshly grated

47: In a large skillet heat the olive oil over medium- high heat Add the potatoes and vegetables; cook 5 minutes or until potatoes are browned, stirring occasionally In a bowl mix together the eggs, milk and salt with wire whisk until blended pour eggs over potato mixture and cover Reduce the heat to medium- low and cook 10- 12 minutes or until center is set Sprinkle with parmesan cheese and replace cover Let stand 5 Minutes Cut into wedges and serve

48: 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 1/2 c. + 2 T. warm water 1 cup pizza sauce 1 lb mozarella cheese

49: 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 knead gently until dough forms a ball. Add the remaining 1/4 cup flour during kneading only until the dough doesnt stick. Knead about 5 minutes or until smooth and elastic. Roll out dough on a pan and stretch to fit to edges. bake at 350 for 10 Minutes. Remove from oven and top with preferred ingredients.

50: Italian Bruschetta | -4 roma (plum) tomatoes, diced -2 tablespoons and 2 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 freshly ground black pepper -1/2 loaf french bread, toasted and sliced

51: Place chopped tomatoes and Italian dressing in bowl. Make sure there is enough dressing to marinate the tomatoes. Leave in refrigerator for at least one hour. Preheat oven to 350F. Place bread on baking sheet. Brush bread with olive oil. Bake for approximately 5 minutes or until bread is crusty and golden brown. Let cool for a minute. Then rub bread with raw garlic. Using a slotted spoon, place tomato mixture on bread along with basil and Parmesan cheese.

52: Fortune cookies | 2 egg whites 1/2 tsp vanilla extract 1/2 tsp almond extract 3 tbsp oil 1/2 cup sugar 1 1/2 tsp cornstarch 1/2 cup flour 3tsp water

53: Mix egg whites, vanilla and almond extract and oil together until frothy. Blend sugar cornstarch flour and water bake 11- 12 minutes at 300 degrees Cool in a muffin tin

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

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

56: Pork Fried Rice | Ingredients 1/8 teaspoon Chinese five-spice powder 6 ounces boneless pork loin, cut into 1/4 inch cubes 1/2 teaspoon fennel seed, crushed 1 1/2 teaspoons canola oil, divided 2 cups broccoli florets 1 celery rib with leaves, sliced 1/2 cup shredded carrot 1/4 cup chopped green onions 1 1/2 cups cold cooked brown rice 1 tablespoon reduced-sodium soy sauce 1/8 teaspoon pepper

57: Directions 1. Sprinkle five-spice powder over pork and toss to coat. In a large nonstick skillet or wok coated with nonstick cooking spray, stir-fry pork for 3 minutes or until brown. Remove and keep warm. Stir-fry fennel seed in 3/4 teaspoon oil for 30 seconds. Add the broccoli, celery, carrot and onions; stir-fry for 3 minutes or until crisp-tender. Remove and keep warm. 2. Stir-fry the rice in remaining oil for 2 minutes. Stir in soy sauce and pepper. Return pork and vegetables to the pan; cook and stir until heated through.

58: Tuscan Garlic Chicken | Ingredients 4 each (4 oz) boneless, skinless chicken breasts 1 1/2 cups flour, plus 1 tablespoon 1 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 red pepper, julienne cut 1/2 cup white wine 1/2 lb whole leaf spinach, stemmed 2 cups heavy cream 1 cups Parmesan cheese, grated

59: Procedures Pre-heat oven to 350F. MIX 1 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. 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. PLACE cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165F. HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. 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. COAT cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.

60: Antipasto Pasta Salad | Ingredients 1 pound seashell pasta 1/4 pound Genoa salami, chopped 1/4 pound pepperoni sausage, chopped 1/2 pound Asiago cheese, diced 1 (6 ounce) can black olives, drained and chopped 1 red bell pepper, diced 1 green bell pepper, chopped 3 tomatoes, chopped 1 (.7 ounce) package dry Italian-style salad dressing mix 3/4 cup extra virgin olive oil 1/4 cup balsamic vinegar 2 tablespoons dried oregano 1 tablespoon dried parsley 1 tablespoon grated Parmesan cheese salt and ground black pepper to taste

61: Directions 1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water. 2. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour. 3. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

62: Bread sticks | Ingredients 1 1/4 cups all-purpose flour 2 teaspoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup milk 3 tablespoons butter or margarine, melted 2 teaspoons sesame seeds

63: Directions 1. In a small bowl, combine flour, sugar, baking powder and salt. Gradually add milk and stir to form a soft dough. Turn onto a floured surface, knead gently 3-4 times. Roll into a 10-in. x 5-in. x 1/2-in. rectangle; cut into 12 breadsticks. Place butter in a 13-in. x 9-in. x 2-in. baking pan. Place breadsticks in the butter and turn to coat. Sprinkle with sesame seeds. Bake at 450 degrees F for 14-18 minutes or until golden brown. Serve warm.

64: fettuccine | Ingredients 24 ounces dry fettuccine pasta 1 cup butter 3/4 pint heavy cream salt and pepper to taste 1 dash garlic salt 3/4 cup grated Romano cheese 1/2 cup grated Parmesan cheese

65: Directions 1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain. 2. In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce. 3. Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

66: Manicotti | Ingredients 2 tablespoons olive oil 1/2 cup chopped onion 6 cloves garlic, finely chopped 1 pound ground beef salt to taste 1 (10 ounce) package frozen chopped spinach, thawed and drained 1 (12 ounce) package manicotti shells 2 cups ricotta cheese 2 eggs, beaten 3 cups spaghetti sauce, divided 2 tablespoons butter 2 tablespoons all-purpose flour 2 tablespoons chicken bouillon granules 2 cups half-and-half 1/4 cup chopped fresh parsley 1 tablespoon chopped fresh basil 1/2 cup grated Parmesan cheese

67: Directions 1. Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool. 2. Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking. 3. To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking. 4. Preheat oven to 350 degrees F (175 degrees C). 5. Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells. 6. Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing. 7. Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.

68: Corn Soup | 2 tbsp butter 1tsp chili powder 2cups green bell pepper, seeded and diced 2 12-oz. cans corn with copped red and green bell peppers, drained 1 small, dry whole hot chili pepper 6 cups chicken broth 1 cup whipping cream 1/4 tsp salt

69: melt butter in a large saucepan stir in chili powder and green bell pepper cook uncovered over medium heat for 3 minutes stirring constantly. remove whole chili pepper whip cream with 1/4 tsp salt until stiff. pour soup into a large warmed serving dish place whipped cream on top stir slightly ladle mixture from bottom of dish into warmed bowls

70: Mexican wedding cakes | Ingredients 1 cup butter, softened 8 tablespoons confectioners' sugar 2 cups all-purpose flour 2 cups chopped walnuts 1/2 teaspoon vanilla extract

71: Directions 1.Preheat oven to 350 degrees F (180 degrees C). 2.Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls. 3.Bake for 10-12 minutes. 4.Cool completely then roll in additional confectionary sugar.

72: Flautas | 1 lb. hamburger 2 stalks celery (chopped) 1 med. onion (chopped) 1 pkg. taco seasoning mix 1 can Mexi beans (drained) or 1 can hot chili beans (drained) 6 oz. Cheddar cheese (grated) Egg roll wrapper shells 1 med. tomato (chopped fine) Oil fry frying 1/2 c. water Taco sauce Sour cream to top if desired

73: Fry hamburger, onion, celery. Drain grease. Add taco mix, 1/2 cup water. Let mixture cook down. In a large bowl put grated cheese, drained beans, tomato and cooled meat mixture. Stir. Place meat mixture on egg roll wrapper (about 2 tablespoons). Fold up from bottom - tuck in sides, roll up like an eggroll. Wet top part of wrapper so it will stick together. Roll all wrappers and meat - fry in oil until crisp on both sides. A large cast iron pan works best.

74: Profiteroles | Ingredients 1 cup water 1/2 cup butter 1/4 teaspoon salt 1 cup all-purpose flour 4 eggs 1 cup heavy cream 1/4 cup confectioners' sugar 1 teaspoon rose water (optional) 1 cup heavy cream 9 ounces semisweet chocolate, chopped

75: Directions 1.Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. 2.Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops. 3.Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking sheet and cool on a wire rack to room temperature. 4.Beat 1 cup of heavy cream to soft peaks; stir in the confectioners' sugar and rosewater until the sugar has dissolved. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth. 5.To assemble, poke a hole into the bottom of each pastry and fill with the rose water cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce. Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.

76: Bunuelos | Ingredients 4 eggs 1/4 cup white sugar 1 teaspoon vegetable oil 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 cup white sugar 1 teaspoon ground cinnamon 1 cup vegetable oil for frying

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

78: Apple Pannekoeken (Dutch Pancake) | Ingredients 2 Tablespoons Butter 3 eggs 1/8 teaspoon salt 1/2 cup milk 1/2 cup all-purpose flour powdered sugar(optional) For 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 cut into wedges and serve immediately

79: Instructions 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 oven, and preheat 425F 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. when butter is melted remove skillet or pie plate and tilt to coat with butter, then carefully pour in the egg mixture. bake for about 15-18 minutes without opening the oven door. to make the apple topping, combine the brown sugar, cinnamon and nutmeg into a bowl. add the apples to the bowl and mix gently to coat set aside. In a large sauce pan, melt the butter over low heat. add the apple mixture and cook over medium heat until the apples are tender. carefully spoon the apple topping over hot pannekoeken, sprinkle with powdered sugar if desired cut into wedges and serve immediately

80: Reuben Sandwich | Ingredients 2 tablespoons butter 8 slices rye bread 8 slices deli sliced corned beef 8 slices Swiss cheese 1 cup sauerkraut, drained 1/2 cup Thousand Island dressing

81: Directions 1. Preheat a large skillet or griddle on medium heat. 2. Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out. 3. Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.

82: 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 freshly ground black pepper 2 ounces shredded Swiss cheese

83: Directions 1. Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender. 2. While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper. 3. Shred the cheese into a small bowl and set it aside. 4. Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them. 5. Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry. 6. Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve

84: Veggie Stir-fry | Ingredients 2 teaspoons cornstarch 1/2 cup cold water 3 tablespoons soy sauce 1 cup fresh broccoli florets 1 medium carrot, thinly sliced 1/2 small onion, julienned 1 tablespoon vegetable oil 1 cup shredded cabbage 1 small zucchini, julienned 6 large mushrooms, sliced 1/2 teaspoon minced garlic Hot cooked rice

85: Directions 1. In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.

86: Hearty Minestrone | Ingredients 1 (19.76 ounce) package Johnsonville Italian Hot Sausage Links, casings removed 1 medium red bell pepper, chopped 1 medium onion, chopped 1 cup chopped celery 4 cups beef broth 2 cups uncooked small shell pasta 1 (15.5 ounce) can Great Northern beans, rinsed and drained 1 (14.5 ounce) can whole tomatoes, chopped 1 medium zucchini, chopped 1 medium potato, peeled and chopped 1 cup red wine 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon pepper

87: Directions 1. Remove sausage from casing and cut into chunks. 2. In large stockpot, saute sausage over medium heat until browned on all sides, about 5 minutes. Add the red pepper, onion and celery; saute 5 minutes longer or until vegetables are tender. Add the remaining ingredients; bring to a boil. Reduce heat to low; cover and simmer for 20-25 minutes or until pasta is tender.

88: Fruit Pizza | Ingredients 1 (18 ounce) package refrigerated sugar cookie dough 1 (8 ounce) package cream cheese, softened 1 (8 ounce) container frozen whipped topping, thawed 2 cups sliced fresh strawberries 1/2 cup white sugar 1 pinch salt 1 tablespoon cornstarch 1/2 cup orange juice 2 tablespoons lemon juice 1/4 cup water 1/2 teaspoon orange zest

89: Directions 1. Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool. 2. In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit. 3. Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don't darken. Then make a sauce to spoon over fruit. 4. In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.

90: Brownies with apple sauce instead of oil | Ingredients Betty crocker fudge brownie mix 1/4 cup water 2/3 cup applesauce 1/2 cup egg beaters(or 2 eggs)

91: Make as directed on package, substituting applesauce for the oil, spread into 9x9 baking dish cook as directed on package.

92: Andes Creme De Menthe Chunk cookies | 1/2 C butter-softened 3/4 C dark brown sugar 1/2 C white granulated sugar 1 tsp baking soda 1 tsp baking powder 2 tsp vanilla extract 2 eggs 1 pkg Andies creme De menthe baking chips 2 2/3 C flour

93: Preheat oven to 350 Blend butter, sugars, baking soda, baking powder, vanilla and eggs until blended. Stir in chips and flour. Chill for approx. an hour Measure out approx. 1 tablespoon. Form dough into a ball and flatten slightly. Raise oven rack one level above middle and bake on non-stick baking pan for 8-10 minutes

94: 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

95: 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.

96: 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

97: 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.

98: Snickers Salad | 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)

99: Directions: 1Mix cream cheese and powdered sugar until thoroughly blended.2Fold in Cool Whip.3Cut Snickers into bite size chunks and add to cream cheese mixture.4Chop the apples into chunks and stir.5Chill 1 hour before serving.6Chilling for a long period of time (such as overnight) will result in liquid being released from the salad.

100: Macaroni salad | 1/12 cups uncooked elbow macaroni 1/2 cup and 1 tablespoon mayonnaise 1 tablespoon distilled white vinegar 1/4 cup and 1 teaspoon white sugar 1 tablespoon prepared yellow mustard 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 onion, chopped 1 stalk celery, chopped 1/2 green bell pepper, seeded and chopped

101: bring a large pot of lightly salted water to a boil. add macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight

102: Chicken with sun Dried Tomato-Basil Sauce | 6 boneless, skinless chicken tenders, thawed 2 tablespoons extra virgin olive oil fresh ground pepper, to taste 1 1/2 tablespoons butter 2 table spoons flour 1/2 cup onions, chopped finely 2 cloves garlic, minced 1/2 shallot, minced 1/4 cup sun dried tomatoes, chopped 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

103: Heat olive oil in a large pan over medium-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. continue this until the sauce begins to thicken.

104: Steak Dijonaise | 2 6-oz sirloin steaks, trimmed 1 oz Dijon mustard 2 oz onion, small dice 1 fl oz clarified butter 3 fl oz heavy cream 1 oz whole butter to taste Salt and pepper

105: pound the steaks to a 1/4 inch thickness cover one side of each sirloin first with 1 1/2 teaspoons of mustard and then half of the onion, pressing the onion firmly into the steak. sauté the steaks in clarified butter, presentation side down first for 2 to 3 minutes per side. remove and hold in warm place degrease the pan. add the cream and reduce by half. add the rest of the mustard. adjust the seasonings. serve each portion with some sauce.

106: Chicken Marsala | 4 boneless, skinless chicken breasts 2 tablespoons flour 1/2 teaspoon salt 1/2 teaspoon Spice Islands® Garlic Powder 1/4 teaspoon Spice Islands® Fine Grind Black Pepper 3 tablespoons olive oil, divided 1 cup sliced fresh mushrooms 2 teaspoons Argo® Corn Starch 1/2 cup Marsala wine 1/2 cup chicken broth 1/2 teaspoon Spice Islands® Sweet Basil 1/2 teaspoon Spice Islands® Onion Powder

107: Pound chicken pieces to 1/4-inch thickness (place between 2 sheets of waxed paper before pounding). 2. Combine flour, salt, garlic powder and pepper in a large bowl. Add chicken; coat with flour mixture. 3. Heat 2 tablespoons oil in large skillet over medium-high heat. Cook chicken 8 to 10 minutes, or until done, turning once. Remove from pan. 4. Add 1 tablespoon oil and mushrooms to skillet. Sauté 2 to 3 minutes. Mix corn starch, wine, chicken broth, basil and onion powder; add to mushrooms. Simmer, uncovered, 2 minutes or until thickened. 5. Serve chicken and sauce over cooked linguine, if desired.

108: Breakfast pizza | 1 pound ground breakfast sausage 1 (8 ounce) package refrigerated crescent rolls 1 cup frozen hash brown potatoes, thawed 1 cup shredded Cheddar cheese 5 eggs 1/4 cup milk 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1/4 cup grated Parmesan cheese

109: Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375 degrees F (190 degrees C). 2. Brown sausage and drain. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese. 3. Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese. 4. Bake in preheated oven until eggs are set, about 25 to 30 minutes

110: The big easy jambalaya | 1 tablespoon olive oil 1 medium onion, chopped 1 medium green bell pepper, chopped 1 medium yellow bell pepper, chopped 1 (14.5 ounce) can fire roasted or regular diced tomatoes, undrained 1 cup water 1 (8 ounce) package ZATARAIN'S® Reduced Sodium Jambalaya Mix 1 pound large shrimp, peeled and deveined 1 (12 ounce) package andouille sausage, cut into 1/4-inch slices 1/4 cup chopped fresh parsley (optional)

111: Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften. 2. Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. 3. Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Sprinkle with parsley, if desired.

112: Chocolate cupcakes | 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

113: 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.

114: Butter cream icing | 1/2 cup shortening 1/2 cup butter, softened 1 teaspoon vanilla extract 4 cups confectioners' sugar 2 tablespoons milk

115: 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.

116: Classic Crisco single crust | 1 1/3 cups sifted all-purpose flour 1/2 teaspoon salt 1/2 cup Crisco shortening 3 tablespoons cold water

117: 1Spoon flour into measuring cup and level.2Combine flour and salt in medium bowl.3Cut in shortening using pastry blender or 2 knives until all flour is blended to form pea-size chunks.4Sprinkle with water, 1 tablespoon at a time.5Toss lightly with fork until dough forms a ball.6Press dough between hands to form 5- to 6-inch"pancake".7Flour rolling surface and rolling pin lightly Roll dough into circle.8Trim circle 1 inch larger than upside-down pie plate.9Carefully remove trimmed dough.10Set aside to reroll and use for pastry cutout garnish, if desired.11Fold dough into quarters.12Unfold and press into pie plate.13Fold edge under.14Flute.15For recipes using a baked pie crust, heat oven to 425F.16Prick bottom and side thoroughly with fork (50 times) to prevent shrinkage.17Bake at 425F for 10 to 15 minutes or until lightly browned.18For recipes using an unbaked pie crust, follow directions given for that recipe.

118: French silk chocolate pie | 1/2 c. butter, cut in 8 equal parts 1 (1 oz.) square unsweetened chocolate, melted and cooled 1 tsp. vanilla 1 (8 inch) baked pastry shell 3/4 c. sugar 2 lg. eggs Whipped cream

119: In a small mixing bowl, cream butter and sugar. Beat in chocolate and vanilla until blended. Add eggs, one at a time, beating with electric mixer at medium speed for 5 minutes after each addition. Turn into pastry shell. Chill, garnish with whipped cream.

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  • Title: Blank Canvas Theme
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