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S: My Mixbook

1: Egg Drop Soup | 6 c. chicken broth 4 oz. spinach 1 green onion | 2 eggs 1 tsp. salt 2 tbsp. cornstarch dissolved in 2 tbsp of water | 1) Wash and separate spinach leaves. Break into 4-inch sections. 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. Add salt if necessary. 6) Pour soup into warm bowl. Garnish with chopped green onion. Serve at once. Serves 6.

2: Best Egg Rolls | 1/2 lb ground pork 1/2 tsp ground ginger 1/2 tsp garlic powder 2 cups peanut oil for frying 1 Tbs all-purpose flour | 1 Tbs water 1 cup shredded cabbage 1 oz shredded carrots 4 (7 inch square) egg roll wrappers 1 Tbs sesame seeds (optional) | 1) Seasoned pork with garlic powder and ginger 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 degree 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 towards you. Place about a 1/4 to 1/3 cup of cabbage, carrot, and pork mixture on egg roll paper and fold corner up over the mix. 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 roll 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 seed if desired.

3: Almond Cookies | 1 cup butter, softened 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 and 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 into 1-inch balls. Place on ungreased cookie sheet. Flatten slightly by pressing center of cookie with thumb. Dip end of toothpick into food coloring and touch top of cookie or place Spanish peanut in center of each cookie. Bake in preheated oven at 350 degrees for 10 minutes. Makes 4 1/2 dozen.

4: Beef Lo Mein | 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 noodles 1/2 tbs. sugar 1 tbs. soy sauce 1/2 tsp. salt (optional) | 1) Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold water, add a few drops oil and mix to keep from sticking. 2) Set aside. Slice steak VERY THIN, across the grain, 2" pieces. Mix together, steak, ginger, scallion, cornstarch, sugar, light soy, set aside to marinate. 3) Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture two minutes, do not overcook, reserve. 4) 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 soy and salt. Stir a minute to heat and serve.

5: Empanadas | Filling: 1/2 pound ground beef 1/2 tbs. vegetable oil 1/2 small onion; chopped 1/4 tsp. ground cumin 1/4 tsp. paprika | 1/4 tsp salt 1/4 pepper 1/4 green olives; sliced 1/8 c.raisins | Sauté chopped onion in oil. Add meat and cook until well-browned. Mix in seasonings and cook over medium heat for 10 minutes. Remove from heat and mix in olives and raisins. | Shell: Sift flour and baking powder into a medium bowl. With two knives, cut in butter and oil until coarsely blended. Add water, eggs, and mix until dough holds together. Roll dough to 1/8-inch thickness on a lightly floured surface. Using a saucepan cover or plate, cut 5-inch circles from dough and place them on a lightly greased baking sheet. Place 1/3 to 1/2 cup filling in the center of each circle. Fold each circle in half, moisten edges with water, and firmly press edges together with a fork. Bake at 400 F for 25 minutes.

6: Enchiladas | 1 lb ground beef 1 onion; sliced 1/2 tsp. salt 12 corn tortillas | 1 c cheddar cheese; grated 1 5 3/4 oz can chopped black olives 1 16 oz can enchilada sauce oil for frying | 1) In a frying pan, cook beef and onions until done. Add salt. Drain excess grease. 2) In another frying pan, heat 1/4 inch of oil until hot. Fry tortillas briefly on both sides until soft. Stack fried tortillas between sheets of paper toweling. 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 enchilada, follow steps below. (1) Dip tortilla in sauce. (2) Place 2 tbsp. beef across middle. (3) Sprinkle beef with cheese and olives. 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 over 20 minutes or until cheese is melted.

7: Low Fat Chocolate Chip Cookies | 1/4 c butter; softened 1/2 c sugar 1/4 c brown sugar 1 egg white | 1 tsp.vanilla extract 1 c all-purpose flour 1/2 tsp baking soda 1/4 tsp. salt | 1/4 c cocoa powder 1/3 miniature chocolate chips | 1) 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. 2) In a medium bowl, combine flour, baking soda, salt and cocoa powder. 3) Gradually add flour mixture to egg and sugar. Use a wooden spoon to work the dough together. Don't worry if the dough seems a little crumbly at first. Stir chocolate chips. Drop cookie dough by the teaspoonful onto a cookie sheet lined with parchment paper or a silicone mat if you have one. 4) Bake for 8-10 minutes. Cool on cookie sheet for 1 minute, then transfer to wire rack to cool completely. Makes 30 cookies

8: Egg Foo Yung | 1/2 c fresh bean sprouts 4 fresh mushrooms; diced 1/2 lb shrimp 2 to 4 tbsp. oil 3 eggs | Sauce 3/4 c chicken broth 1 tbsp. soy sauce 1/2 tsp. salt 1 tbsp. cornstarch dissolved in 2 tbsp. cold water | 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. Drain and pat dry. 5) Rinse shrimp under cold water. Pat dry. Dice into 1/4 inch pieces. 6) Place bean sprouts, shrimps, mushrooms, eggs, oil, stock, soy sauce, salt, and cornstarch mixture within easy reach. 7) Set wok over high heat for 30 seconds. Pour in 1 tbsp. oil, swirl around wok, and heat for another 30 seconds. Add shrimp and stir-fry 1 minute. Transfer to plate.

9: 8) Beat eggs well. Add shrimp, bean sprouts, and mushrooms. Set wok over high heat for 30 seconds. Add 1 tbsp. oil, swirl around pan, reduce heat to low, and pour in 1/4 cup of egg mixture. Let cook undisturbed for 1 minute. Transfer to warm platter, cover with foil to keep warm. Make 5 more pancakes with remaining mixture, adding 1 tsp. oil to pan as necessary. 9) Serve with sauce poured over each pancake. Serves 6

10: Cellophane noodle Stir-Fry | 1/2 pkg. cellophane noodles/soak in hot water(10 min. and cut w/ scissors) | 3/4 lb lean beef 2 green onions | mix sauce in bowl 1 tbs. soy sauce 1/2 tsp. sugar 1 tbs. cooking shekky 1/2 tsp. cornstarch | 1) Heat 2 tbsp. oil, add scallions, ginger , and garlic. 2) Add beef stir in sauce and noodles.

11: Mexican Wedding Cake | 1 cup butter; softened 1/2 cup confections' sugar 2 tsp. vanilla | 1 cup finely chopped walnuts 2 cups flour powdered sugar | 1) In a large bowl, cream butter, and powdered sugar. Stir in vanilla and a tbsp. of water. 2) In another bowl, mix flour, and nuts together. Add to butter mixture. 3) Shape into small balls. 4) Place on ungreased cookie sheet. 5) Bake balls in 300 degree oven for 20 minutes. 6) Roll in confections' sugar.

12: Spanish Rice | 12 inch frying pan, with tight fitting lid 2 cups long grain white rice 1/4 cup canola oil 1 yellow onion cut into 1 inch chunks 1 bell pepper any color, cut into 1 inch pieces 2 garlic cloves, minced or 3 heaping tsp garlic powder 3/4 cup tomato puree 2 tsp sea salt 2 3/4 cups chicken broth 3/4 cup of frozen peas | 1) Add the oil to the pan and put heat on medium high. Add the rice and saute until golden brown approximately 10-15 minutes. Then add the onion and bell pepper and saute another 5-10 minutes. 2) The important thing is to make sure the rice is toasted to a nice golden brown. Add the minced fresh garlic. Continue to saute for an additional 3 minutes. You will notice wonderful garlic aroma. 3) Add the tomato puree, chicken broth, and salt. Stir and turn heat up to high. Bring to a full boil while stirring. Continue to boil for 2 minutes. Reduce heat to low, cover and simmer for 20 minutes. 4)When it's done, turn off the heat, remove the lid and stir in the peas. Replace the lid and wait 5 minutes before serving.

13: Bunuelos | 2 eggs 1/2 cup sugar 2 cups flour 1 tsp. baking powder | 1 tsp. salt oil for frying 1 cup sugar 1 tsp. cinnamon | 1) In a bowl, beat together with electric mixer, eggs, and 1/4 cup of sugar until thick and lemon colored 2) Stir together 1 1/2 cups of flour, baking powder, and salt. Gradually add to egg mixture. Beat until well blended 3) Stir in 1/4 cup flour. 4) Turn soft dough onto board coated with about 1/4 cup remaining flour. Gently knead for about 5 minutes until dough is smooth and no longer sticky. 5) Divide dough into 16 equal pieces. Shape each piece into a ball. Cover ball with waxed paper to prevent drying. When all balls are made and covered, allow to rest 20 minutes. Remove waxed paper. 6) On floured board, roll each ball into 5-inch circle. Stack circles between pieces of waxed paper. 7)Heat 1 1/2 inches of oil in a heavy frying pan to 350 degrees. Use deep-fat-frying thermometer. 8) Mix 1 cup sugar and cinnamon. 9) Fry circles of dough, one at a time, in hot oil for 1 1/2 minutes or until golden brown. Turn Once. 10) Remove from oil. Drain on paper towels. 11) Coat thoroughly with cinnamon and sugar mixture. 12) Repeat until all bunelos are cooked and coated.

14: Totopos Con Guacamole | 6 dry corn tortillas oil for frying 2 large ripe avocados 2 to 3 tbsp. lemon juice | 1 clove garlic;minced 3 tbsp. minced onion 1 tomato;chopped 1/4 tsp. salt 2 drops Tabasco sauce | 1) Leave tortillas out of package overnight. 2)Cut each tortilla in 6 equal pie-shaped pieces. 3) Pour 1 inch of oil in heavy frying pan. Heat oil to 375 degrees. 4) Fry ans stir tortilla pieces, a few at a time, until golden and crisp. Drain on paper towels. Serve warm for dipping into guacamole or refried beans. 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. Mix well. 9) Stir in tomato. Serve immediately with totopos for dipping.

15: Italian Wedding Soup | 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 + 1 cup water 2 cups thinly sliced escarole 1 cup uncooked orzo pasta 1/3 cup finely chopped carrots | 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.

16: 4 each (4 oz) boneless, skinless chicken breast 1 1/2 c. flour, plus 1 tbsp. 1 tbsp. salt 2 tsp. black pepper 2 tsp. Italian seasoning 1/2 c. heavy cream 1/2 c. Parmesan cheese; grated | 1 lb. fettuccine pasta, cooked according to package directions 5 tbsp. olive oil 1 tbsp. garlic, chopped 1 red pepper, julienne cut 1/2 c. white wine 1/2 lb. whole leaf spinach; stemmed | 1) mix 1 1/2 c. flour, salt, pepper, and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shake off any excess. 2) Heat 3 tbsp. oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min.). Add more oil for each batch as necessary. 3) Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temp. reaches 165 degrees Fahrenheit. 4)Heat 2 tbsp. oil in a saucepan. 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. 5) Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese. | Tuscan Garlic Chicken

17: Italian Almond Macaroons | 8 oz. almond paste 3 egg whites 1/2 c. white sugar 1/2 c. confectioners' sugar 1/4 c. sifted all-purpose flour | 1/8tsp. salt 1 tsp. lemon extract 1 1/2 drops red food coloring 1/4 c. silvered almonds | 1) Preheat oven to 360 degrees. Line cookie sheet with parchment paper. 2) In a medium bowl, stir together the almond paste, egg whites and lemon extract until smooth. 3) Sift together the white sugar and confectioners' sugar, then combine the sugars with the lour and salt. Stir the dry ingredients into the egg mixture along with the food coloring of your choice. 4)Drop by teaspoonfuls, two inches apart, onto the preheated cookie sheets. Sprinkle some almonds on top of each cookie. 5) Bake for 25-30 minutes in the preheated oven, until cookies are golden around the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely. Store or freeze in airtight container.

18: Soft Italian Bread | 1/2 c. warm water 1 1/2 tbsp. soft butter 3/4 tsp. salt 1 1/2 c. flour | 1 tbsp. sugar 1/2 tsp Italian seasoning 1/2 tsp garlic powder 1 1/8 tsp. dry yeast | 1) Dissolve yeast in the warm water. Add salt, 1/2 of the flour, butter, sugar, Italian seasoning and garlic powder to yeast mixture. Mix with a spoon until it forms a ball. Add additional flour, 1/4 c. at a time until it is easy to handle. Knead dough for 3 minutes on clean, floured surface. 2) Preheat oven to 400 degrees. Cut dough into 8 equal parts. Roll into long strips approximately 8" in length. Place on a greased cookie sheet and allow to "rest and rise" for 15 minutes. 3) Brush olive oil on top. Bake for 15 minutes. May dip in pizza sauce.

19: Alfredo Sauce | 1 pint of Heavy Cream 1/4 lb. butter 3 tbsp. flour | 2 tbsp. cream cheese 1/2-3/4 c. Parmesan cheese 1 tsp. garlic powder | In saucepan combine butter and flour. Cook on low for 5 minutes. Add the heavy cream,and cream cheese. simmer this until all is melted, and mix well. Add the Parmesan cheese and garlic powder. Simmer this for 15-20 minutes on low. You may wish to season with salt and pepper.

20: Caesar Salad | 1/2 clove/tsp. garlic smashed with pinch of salt and little olive oil 1 egg yolk 1/2 tbsp. Dijon mustard 1 head romaine lettuce 1 lemon;juices | 1 tbsp. water 1/4 c. extra-virgin olive oil freshly ground black pepper 2 anchovy fillets (optional) | 1) Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the (anchovy), egg yolk, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt, and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.) 2)Assemble the salad; Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.

21: Cajun Chicken Pasta | 3/4 lb. rotini, cooked according to pkg 2 tbsp. butter 2 skinless boneless chicken breast halves, sliced 1/2" thick 3 cloves garlic; minced 2 tbsp. Cajun seasoning 1 bunch green onion 1tsp. freshly ground black pepper 1 tsp. ground red pepper(cayenne) 8 oz. heavy cream | 1 red bell pepper; julienned 8 oz. fresh mushroom; quartered 1/2 c Parmesan cheese; grated 1 green bell pepper; julienned | 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 or 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.

22: Italian Frittata | 1/4 lb mushrooms 2 green onions; minced 1 1/2 tbsp. margarine 1/4 c. Parmesan grated | 6 eggs 3 tbsp. parsley; chopped 1/2 tsp. basil; dried, crumbled Salt and pepper to taste | Pan: Large Skillet with oven-safe handle Oven Temp: Broil 1) Sauté 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 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.

23: Bruschetta with Tomato and Basil | 6-7 ripe plum tomatoes 2 cloves garlic; minced 1 tbsp. extra virgin olive oil 1 tsp. balsamic vinegar | 6-8 fresh basil leaves; chopped Salt and pepper to taste 1 baquette French bread or similar Italian bread 1/4 c. olive oil | 1) Preheat the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are to hot, you can protect your fingertips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from the centers. Also cut out and discard the stem area. 2) Make sure there is a top rack in place in your oven. Turn on the oven to 450 Degrees F to preheat. 3)While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 tbsp. extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste. 4) Slice the baguette on a diagonal about 1/2" thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so

24: you may need to do these in batches depending on the size of your oven. Once the oven has reached 450 degrees, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown. Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta. 5) Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy. Makes 24 small slices. Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.) | Bruschetta cont.

25: Bruschetta

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Steven Lein
  • By: Steven L.
  • Joined: over 7 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: Blank Canvas Theme
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  • Started: over 7 years ago
  • Updated: over 7 years ago