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Marvelous Mark's Magical Mixbook

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Marvelous Mark's Magical Mixbook - Page Text Content

FC: Mark's Magnificient MixBook

1: Egg Rolls

2: Egg Rolls | 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) | Ingredients | (Makes 8)

3: Steps | 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.

4: Sweet and Sour Chicken | Ingredients 1/2 Green Pepper, cubed Medium Carrot, sliced 1 Egg, slightly beaten 1/2 tsp Salt 2 TBS Corn Starch 2 TBS Flour 2 TBS Chicken Broth 1 1/2 Cups of Oil Sauce 1/2 TBS Oil 1/2 tsp Garlic, minced 1/4 Cup of Chicken Broth 2 TBS of Sugar 2 TBS of Red Wine 1/2 tsp of Soy Sauce 1/2 TBS of Corn Starch in 1 TBS cold water

5: Directions: Cube Chicken Mix Egg, Cornstarch, and Chicken Broth Add Chicken Pieces and Coat Well Heat Oil and Fry Chicken to golden brown For Sauce: Heat all sauce ingredients, stirring often Add Green pepper and Carrot pieces Final: Mix Sauce and Chicken in bowl Serve over rice

6: 1 c. butter 1 c. sugar 1 t. almond extract 1 egg 2 1/2 c. flour 1 t. baking soda 1 t. salt Directions: Cream butter and sugar Add egg and almond extract Mix dry ingredients Add to creamed mixture Shape into 1 inch balls Bake at 350 degrees Check every 5 minutes | Almond Cookies

7: Ingredients: 6 C chicken broth 4 oz spinach 1 green onion 2 eggs 1 tsp salt 2 TBS cornstarch + 2 water Instructions: 1. Wash and separate spinach 2. Beat eggs 3. Bring chicken stock to boil. Add salt and spinach. 4. Add cornstarch paste. Stir until thick 5. Slowly add eggs. Stir gently in one direction so threads form. 6. Pour soup into bowls. Garnish with chopped green onions. Serve. | Egg Drop Soup

8: Beef Lo Mein | Ingredients: 3/4 lb. boneless beef steak 2 tsp soy sauce 2 tsp dry sherry 1 tsp cornstarch 2 pck Ramen Noodles 4 cups boiling water 3 cups broccoli flowerets 1 1/2 tbsp peanut oil 3 tbsp oyster sauce 2 tsp cornstarch w/ 2 tsp water

9: Instructions: 1. Slice beef into 2 inch slices 2. Place soy sauce, sherry, and cornstarch into bowl. 3. Break ramen noodles and boil in water. 4. Steam broccoli 5. Stir fry beef in oil. Toss in broccoli and soy sauce mixture, along with oyster sauce and noodle broth mixture. Then add cornstarch/water mix.

10: 1 c. butter 5 1/2 tbsp. sugar 3/4 c. cornstarch 1 c. flour 1 tsp. lemon extract | Lemon Cookies | Ingredients

11: Preheat oven to 350F. Cream together butter and sugar until light; add lemon extract, cornstarch and flour. Form into small balls, about 3/4 inch or the size of a nickel. Bake for 20 minutes or until firm. Frost with an icing made by mixing powdered sugar with a few drops lemon juice until drizzling consistency. | Steps

12: Egg Foo Yung | Ingredients: 1/2 C fresh bean sprouts 4 fresh mushrooms 1/2 lb shrimp 2 tbsp oil 3 eggs 3/4 C chicken broth 1 tbsp. soy sauce 1/2 tsp salt 1 tbsp cornstarch + 2 tbsp cold water Instructions: 1. Bring broth to boil 2. Add soy sauce, salt, and cornstarch.. cook until thickened 3. Dice shrimp, bean sprouts, and mushrooms and place with eggs beaten in a bowl. Cook in wok over high heat. 4. Serve with gravy over omelet.

13: Ingredients 1/2 lb ground beef 1/2 medium onion 1/2 t. salt 3 corn tortillas 1 c. cheddar cheese 1 can black olives 1 can enchilada sauce oil for frying Directions: 1. cook beef and onion until done, add salt 2. Fry tortillas in a pan 3. Fill tortillas with ground beef, cheese, and olives 4. Place rolls in pan and cover with sauce and cheese 5. Bake at 350 about for about 10 minutes, or until cheese is melted | Enchiladas

14: Almond Cookies | Egg Foo Yung

15: Egg Drop Soup | Enchiladas

16: Buenelos | Ingredients: 4 eggs 1/4 Cup of Sugar 2 Cups of Flour 1 teaspoon of Baking Powder 1 teaspoon of salt Oil 1 Cup of Sugar 1 teaspoon of cinnamon

17: DIrections: 1. Beat together eggs and 1/4 c. of sugar 2. Stir in 1 3/4 c. of flour, baking powder, and salt. 3. Gently knead for 5 minutes with remaining flour 4. Divide into 16 balls, cover with wax paper, then let rest for 20 minutes. 5. Flatten balls into 5-inch circles 6. Heat oil 7. Fry circles individually until golden brown 8. Dry dough, than coat with sugar/cinnamon mixture

18: Ingredients: 2 cups all-purpose flour 1/2 teaspoon salt 2/3 cup shortening 6 tablespoons water 2 1/2 cups peeled, cored and sliced apples 1 cup white sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 yellow onion 1 green bell pepper 1 tablespoon olive oil 8 ounces tomato paste 1/2 cup water 1 tablespoon distilled white vinegar 1 pound lean steak, cut into 1 inch cubes | Empanadas

19: DIrections: 1.To make dough: In a medium mixing bowl, combine flour and salt. Cut in the shortening till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 1/8 inch thick and cut into 4-inch circles. Lightly flour both sides of circles. 2.To make fruit filling: In a saucepan combine fruit, sugar, cinnamon, and nutmeg. Heat over medium heat until hot, thoroughly mixing. 3.To make meat filling: In a medium skillet saute the onion and green pepper in olive oil. Add tomato paste, water, and vinegar, and cook for 20 minutes. Add meat and coat thoroughly with the sauce. 4.Place a large spoonful of one of the above mixtures to the center of a dough circle. Place another circle on top. Fasten the two circles together by pressing the edges with a fork. These may then be baked in a preheated 350 degrees F (175 degrees C) until golden brown.

20: Ingredients: 1 cup long grain white rice 1 tbsp vegetable oil 1 1/2 cups chicken broth 1/2 onion, finely chopped 1/2 green pepper, finely chopped 1 fresh jalepeno pepper, chopped 1 tomato, seeded and chopped 1 cube chicken bouillon salt and pepper to taste 1/2 tsp ground cumin 1/2 cup chopped fresh cilantro 1 clove garlic, halved | Mexican Rice

21: Directions: 1. In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. 2. Pour in chicken broth, and bring to boil. 3. Stir in onion, green pepper, jalepeno, and diced tomato. 4. Season with bouillon cube, salt, pepper, cumin, cilantro, and garlic. 5. Bring to a boil, cover, and set to low. 6. Cook for 20 minutes.

22: Ingredients: 1 lb. ground beef 1 envelope taco seasoning mix 12 tostada shells 2 cans refried beans Shredded lettuce Diced tomatoes Shredded cheddar cheese Hot taco sauce | Tostadas

23: Directions: Prepare ground beef according to directions on seasoning mix package Preheat oven to 350 degrees Place tostada shells on baking sheet Warm in oven 5 to 7 minutes Spread each tostada shell with 1/4 cup beans Top with 1 to 2 tablespoons ground beef mixture, shredded lettuce, tomatoes, cheese and taco sauce

24: Ingredients: 1 cup butter. softened 3/4 cup confectioners sugar 2 tsp. vanilla 2 cups flour 1 cup chopped walnuts powdered sugar | Mexican Wedding Cakes

25: Directions 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. Baked in 300 degree oven for 20 minutes 6. Roll in sugar

26: Chicken Quesadilla | Ingredients: 2 Tortilla Shells Cheese Chicken Cumin

27: Directions: 1. Shred and cook chicken, season with cumin 2. Cover shells in cheese and chicken 3. Place in oven until cheese is nearly melted 4. Place other shell on top until cheese is fully melted

28: Guacamole | 3 Haas avocados 1 lime, juiced 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 medium onion, diced 2 Roma tomatoes, diced 1 tablespoon chopped cilantro 1 clove garlic, minced

29: 1. In a large bowl place the scooped avocado pulp and lime juice 2. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. 3. Fold in the onions, tomatoes, cilantro, and garlic. 4. Add 1 tablespoon of the reserved lime juice.

30: 2 tablespoons vegetable oil 4 (6 inch) corn tortillas 1 cup refried beans with green chilies 1 teaspoon butter 4 eggs 1 cup shredded Cheddar cheese 8 slices bacon, cooked and crumbled 1/2 cup salsa (optional) | Huevos Rancheros

31: 1.Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease. 2.Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all. 3.Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.

32: Ingredients: 4 cans refrigerated biscuits 1 cup packed brown sugar 1 1/2 sticks butter (3/4 cup) 1/2 cup white sugar 2 Tablespoons cinnamon 1/2 cup raisins (these are optional, it's great with or without them) | Monkey Bread

33: Directions: 1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan. 2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well. 3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering. 4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits. 5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!

34: Fettuccine Alfredo | Ingredients: 1/2 C butter 1C Heavy Cream 1/2 C Parmesan Cheese 1/8 tsp Nutmeg 8 oz Fettuccine Noodles

35: Directions: Sauce 1. Melt butter in large pan 2. Add cream and stir constantly 3. Add cheese and nutmeg while stirring Noodles 1. Drop noodles in boiling water and cook to al dente 2. Mix with sauce and stir

36: 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

37: 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. 3. 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.

38: Penne Senese | Ingredients: 1 lb Penne pasta 2 Tbsp butter 1/2 C oil 1/2 cup yellow onions, chopped 3 cloves garlic, chopped 1/2 lb mushroom, sliced 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 Tbsp fresh parsley (or 1 tsp dry) 1/2 lb grated Parmesan cheese 1 tsp garlic pepper (optional)

39: Directions: 1.HEAT pan over medium heat. Add butter and allow to melt. Add oil, onions and garlic. Reduce heat and cook for 5 minutes. Add mushrooms and sausage. 2.ADD white wine and bring to a boil. Whisk in flour and let cook for 1 minute to remove flour taste. Add remaining ingredients. Bring to a boil, lower heat and simmer for 10 minutes. 3.ADD cooked, drained pasta to pan with sauce. Toss well.

40: Ingredients Crust: 1 1/4 cup graham cracker crumbs 1/2 cup melted butter 2 Tbsp granulated sugar Filling: 1 lb ricotta cheese 3/4 cup confectioner's sugar 1 tsp almond extract 1 cup toasted almonds 1/2 cup semisweet chocolate chips 1 1/4 cup heavy cream | Ricotta Pie

41: 1.MIX graham cracker crumbs, butter and sugar together in a bowl. Shape inside 9” pie plate. If crust is too crumbly, add a small amount of butter so crumbs will hold together. Bake at 375 for 8-9 minutes, until lightly browned. Allow to cool. 2.COMBINE ricotta, confectioner’s sugar, and almond extract in a bowl and set aside. 3.COMBINE almonds and chocolate. Chop together in a food processor; do not chop too fine. 4.FOLD together cheese mix and chopped almond & chocolate and chill. 5.WHIP heavy cream until stiff. Fold into ricotta and chocolate mix half at a time. 6.SPOON into chilled crust and let sit overnight before serving.

42: Ingredients: 1 lb. ground beef 1/2 of a diced green bell pepper 1/2 of a diced yellow onion 1 tablespoon chopped fresh garlic 2 tablespoons olive oil 1 teaspoon honey 1 tablespoon Italian seasoning 1/4 cup brown sugar 6 oz. can Contadina tomato paste 2 cans of 15 oz. Contadina tomato sauce 1 cup diced mushrooms 6 oz. water | Spaghetti Sauce

43: 1. Brown ground beef in large sauce pan and strain. Mix ground beef and all the ingredients except the tomato paste, tomato sauce and water back into large sauce pan. 2. Cook on stove with medium heat for about 7 to 10 minutes, until chopped onions have a clear color. 3. Add tomato paste and tomato sauce with 6 oz. of water. Stir on high heat until sauce boils. Turn heat down to a very low simmer and cover. Simmer for 1 hour.

44: Bread Sticks | Ingredients: 2 packs (5 tsp dry) yeast 1 tbs sugar 2 tsp salt 1/4 cup olive oil 1 1/2 cups warm water (do not exceed 110 degrees) 3 or 3 1/2 cups all-purpose flour

45: Dissolve yeast and sugar in warm water and let proof until bubbly. Add olive oil and salt and add flour a cup at a time. If using mixer or food processer, dough should pull away from side of bowl. Add flour until this happens. If kneading by hand, add flour until you have an elastic and kneadable dough. Knead until you can take a golf ball size piece and stretch it without tearing. Place dough on lightly floured board, cover and let sit for five minutes Roll into a log about 20 or 22 inches long. Cut log into 20 pieces Let rest 3 or 4 minutes Grease baking sheet Roll each piece into a bread stick as long as your baking sheet, or any size you want. These will be like fat pencils. Roll each piece in your choice of course salt, sesame or poppy seeds Place each pencil on greased baking sheet Let sit for 10-15-or up to 20 minutes until they just begin to rise. This will depend on heat and humidity. Higher heat and humidity will rise faster. Do not let them overrise, rember there will be some oven bounce. Bake at 325 for about 15-20 minutes (depending on size) Bake until nicely browned and crisp. Keeps several days stored in airtight container.

46: Ingredients 4 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 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 | Tuscan Garlic Chicken

47: Directions 1.MIX 1 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking 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 temperature reaches 165 degrees F. 4.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. 5.COAT cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.

48: Bruschetta | Ingredients 1 loaf crusty Italian bread, cut diagonally into serving slices 1/2 cup olive oil 1 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, drained 1/2 cup chopped sweet onion 2 tablespoons chopped fresh basil leaves 1/2 teaspoon finely chopped garlic 1/4 teaspoon salt 1/8 teaspoon ground black pepper 2 cups shredded part-skim mozzarella cheese

49: Directions 1.Preheat oven to 400 degrees F. Brush both sides of each bread slice with oil. Place slices on baking sheet; bake 5 minutes on each side, or until golden brown. 2.Combine tomatoes, onion, basil, garlic, salt and pepper; mix well. Spoon evenly divided portions onto each slice of toast. Sprinkle with cheese. 3.Bake 3 minutes, or until cheese is melted.

50: Cajun Chicken Pasta | Ingredients 4 ounces linguine pasta 2 skinless, boneless chicken breast halves 2 teaspoons Cajun seasoning 2 tablespoons butter 1 red bell pepper, sliced 1 green bell pepper, sliced 4 fresh mushrooms, sliced 1 green onion, chopped 1 cup heavy cream 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 1/4 cup grated Parmesan cheese

51: Directions 1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 2.Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes). 3.Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat. 4.Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

52: Ingredients: 4 1/3 cups all purpose flour 1-1/2 cups sugar 1-1/4 cups unsalted butter 2 egg yolks 1 egg 1/2 tsp. double acting baking powder 1/4 tsp. salt 1/4 tsp. vanilla extract powdered sugar | Santa Lucia Cookies

53: Directions 1. In a large bowl mix the flour, sugar, salt and baking powder. 2. Cut the butter into pieces and add it to the flour and mix it into the flour. It is better if the butter is at room temperature. I just use a big fork to mix it. 3. Once the butter is been reduced to small pieces in the flour add the egg, two egg yolks and the vanilla. Mix it together until it the dough holds together. 4. Wrap it in plastic wrap and put it in the refrigerate for one hour. 5. Roll out the dough on a well floured work area to a thickness of about 1/4 inch. 6. Cut the the dough with your favorite cookie cutters and lay them on cookie sheets greased with butter or use oven paper to avoid the butter. Of course you can cut them in rectangular shapes if you prefer. 7. Bake in a preheated oven at 325 for 20 minutes or until they start to turn slightly golden in color. 8. Once they’ve cooled dust them with powdered sugar and serve.

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Mark Alan Schumacher
  • By: Mark A.
  • Joined: over 7 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: Marvelous Mark's Magical Mixbook
  • Theme for Mixbook Scrapbookers
  • Tags: None
  • Started: over 7 years ago
  • Updated: over 7 years ago