Title Price State
QE047921 Sweetened With Love 12.00 MA
QE037851 The Riggs Family Cookbook 10.00 VA
99904 DOWN HOME SOUL FOOD COOKING $9.00 VA
99875 BURNT OFFERINGS II UP IN SMOKE $17.00 TN
99815 GRANDMA MAMIE JONE'S FAMILY FAVORITES $9.00 GA
99812 FAMILY AND FRIENDS $5.00 TN
99572 TURKEY HILL GRANGE CELEBRATING 125 YEARS $10.00 IL
993605 YAAK COOKBOOK $11.00 MT
993103 DICK FAMILY COOKBOOK $12.00 NC
992709 MOM'S KITCHEN: LOST AND FOUND $20.00 LA
99248 CHISLEY'S DELECTABLE $12.00 CA
992231 THE 6 INGREDIENTS (OR LESS) QUICK FIX COOKBOOK $13.00 NC
991967 COOKING WITH N. F. MYERS SENIORS $10.00 FL
9918 RECIPES FROM THE KITCHENS OF FAMILY & FRIENDS $7.00
991798 COOKING WITH FRIENDS $7.00 WI
991639 TASTY TEMPTATIONS $12.00 OH
991585 HEIRLOOM RECIPES VOL II $17.00 KS
99141 OUR BEST HOME COOKING $11.20 PA
991374 TREASURES FROM HEAVEN $12.00 KY
991190 BREAD OF LIFE $10.00
991155 WOLF FAMILY COOKBOOK $10.00 KS
991066 ELK & DEER COOKBOOK $14.00 CO
99100 SHARING OUR BEST A COLLECTION OF FAMILY FAVORITES FROM DIANN $10.00 WA
98806 GIRTMAN FAMILY REUNION COOKBOOK $7.00 MO
98707 BURNT OFFERINGS $10.00 TN
982951 WHAT'S COOKING IN JEAN'S KITCHEN $12.50 TN
982821 SHARING OUR BEST $8.00
982688 FAMILY FAVORITES $12.00 PA
982513 FOR MEN WHO COOK $8.00 VA
982029 GENERATIONS OF HOME COOKING $12.00 NC
982019 SEASONED WITH LOVE $12.00 VA
981751 COUNTRY COOKBOOK $7.00 WI
981728 THERIOT COUSINS DO THE COOKIN' $12.50
981139 FLAVORS OF BRY-LAR'S $7.00 OH
972942 T.L.C. FROM TEXAS $13.00 TX
972159 OUR TREASURED RECIPES $9.00 PA
971944 BOUNTIFUL BLESSINGS $12.00 VA
963616 GRANDMA LUNDBERG'S KEEPSAKE RECIPES $9.00 IA
963130 TREASURED RECIPES $9.00 LA
962754 MICHIGAN MAGAZINE FAMILY AND FRIENDS COOKBOOK $10.00 MI
962402 DOWN TO EARTH COOKING $17.25 TX
954312 DAY FAMILY FAVORITES $8.00 GA
953968 OUR TASTE OF HOME $7.50 OH
953572 A TASTE OF HISTORIC LYNCHBURG $13.50 TN
942813 RECIPES FOR MY GRANDAUGHTER $9.95 NC
942260 TIMELESS RECIPES $8.00 KY
892864 SOUTHERN COUSINE $7.00 CA
0982 BONTRAGER FAMILY REUNION 2009 $10.00 AR
09341 FAVORITE RECIPES, A COLLECTION OF FAMILY CLASSICS $12.50 WA
09300 SOUTHERN ITALIAN COOKING FROM MOM, ME AND THE NEXT GENERATION. $23.00 MD
09161 HEY GOOD LOOKIN' WHAT'S COOKING? $11.00 OK
08979 FAVORITE RECIPES - CLARK FAMILY $10.00 WV
08799 COOKING WITH PETERS & ORTH FAMILY AND FRIENDS $10.00 KS
0872 TEMPLE FAMILY RECIPES $9.00 PA
08687 MCEWEN DAWSON FAMILY REUNION $10.00 KY
08611 FAVORITE RECIPES FROM THE GILLYARD,JOHNSON,MAHONEY FAMILY AND FRIENDS $12.00 LA
08540 LISA'S FAVORITES $15.00 MS
08420 HOME COOKING WITH GRANDMA $10.00 NE
08270 COOKING WITH MARINA $15.00 AL
08264 CRANKIN FOR CROHN'S $10.00 NC
081513 FROM MY KITCHEN TO YOURS $12.00 NC
081035 GREEN FAMILY GATHERIN'S $15.00 TN
07739 FROM OUR HOUSE TO YOURS $15.00 WI
07655 BEST OF THE GENERATIONS $16.50 MD
07632 COOKING UP WARM MEMORIES MCEWEN-DAWSON FAMILY COOKBOOK FROM FAMILY AND FRIENDS $10.00 KY
07336 Click Here $22.00 CO
07224 Click Here $10.00 TN
07183 Click Here $10.00 TN
071798 BULLHEAD RANCH RECIPES $12.95 UT
071622 TREASURE FROM FAMILY AND FRIENDS $11.00 KY
071581 POPCORN DINNER $9.99 NM
07158 Click Here $20.00 MA
071347 PALMER, STARRY, PITTMAN FAMILIES $8.00 PA
07102 TERRY FAMILY COOKBOOK $14.00 UT
071017 SIMMONS FAMILY REUNION COOKBOOK $15.00 SC
06962 Click Here $15.00 TX
06897 CHAMBLEE REUNION $12.00 MS
06578 MY FAVORITE FAMILY RECIPES $14.00 NJ
06564 HOMEMADE WITH LOVE: A TRIBUTE TO VIRGINIA STEWART $15.00 IL
06409 HANDPRINTS & HUGS $17.00 CA
0633 SHARING OUR BEST - PISCATAWAY GIRL SCOUTS $10.00 NJ
06275 FAMILY REUNION RECIPES $10.00 AL
061767 Click Here $8.00 ME
061664 HEY, GOOD LOOKIN'WHAT'S COOKING? $14.98 PA
061635 CELEBRATING OUR ROOTS: THE RUARK FAMILY COOKBOOK $15.00 CO
061437 ADOPTION NOURISHES THE HEART & SOUL $13.00 MO
061429 MOM'S KITCHEN RECIPES $10.00 AR
061324 Click Here $15.00 OH
061021 VARNER FAMILY & FRIENDS FAVORITE RECIPES $12.50 LA
05972 COUNTRY COOKING THE WALCH WAY $10.00 OR
05923 EXTENDED FAMILY FAVORITES $10.00 CA
05912 BOUNTIFUL BLESSINGS $15.00 FL
05910 MCMANUS FAMILY RECIPES, VOLS I, II AND III $10.00 MI
05892 COOKING MONTANA STYLE $15.00 MT
05778 SPECIAL TREASURES $12.95 GA
05729 MRS. MALINDA COOKS $25.00 TN
05717 KNUDSEN HERITAGE COOKBOOK $10.00 UT
05472 BARB'S BEST $12.00 TX
05467 TASTES FROM THE COUNTRY - HALEY-HENNING FAMILY COOKBOOK 2005 - 2ND EDITION $10.00 TX
05372 HRVATSKA VILA 105TH ANNIVERSARY $12.00 PA
05263 THE BESSIE CHAMBLEE FAMILY--CONTAINS MANY DIET RECIPES, LOW FAT AND LOW CARB! $15.00 SC
05237 HEAVENLY DISHES FEED THE HUNGRY $13.00 FL
052247 MY KITCHEN TO YOURS $15.00 CA
052221 MEALTIME MEMORIES $12.50 MN
052216 "GRANDMA'S SECRET RECIPES" $19.99 GA
052117 HANDED DOWN AND PASSED AROUND---A CULINARY JOURNEY $14.00 MO
051891 COOKING IS FUN, EATING IS FUNNER $15.00 TX
051768 KITCHEN DELIGHTS $10.00 AL
051396 FROM THE KITCHENS OF FAMILY AND FRIENDS $12.00 NC
051053 COOKING LIKE MAMA $15.00 KY
051014 COOKING WITH FAMILY & FRIENDS $10.00 PA
04976 JULIO'S ITALIAN RESTAURANT $13.00 FL
04940 LOST IN THE FAMILY TREE COOKBOOK $28.00 GA
048284 Sunsational Southern Cuisine 14.00 NC
04796 GENERATIONS $10.00 OR
04661 FAMILY & FRIENDS $12.00 OH
04442 A HERITAGE OF AMISH GENERATIONS $15.95 KS
04318 RECIPES FROM GRANDMOTHERS' KITCHEN $12.00 PA
042277 HEARD BELL DAWSON FAMILY COOKBOOK $12.00 CA
04222 COOKING WITH FRIENDS $12.00 CA
041951 RECIPES FROM THE KITCHEN OF FAMILY & FRIENDS $7.00 WA
041940 MISS KITTY DISHES IT OUT $12.95 AL
041666 THE K.I.S.S. COOKING METHOD $9.00 CA
041644 JARREL TIME - THE JARREL FAMILY $12.00 AR
041637 RECIPES FROM THE HEARD $14.00 TN
04146 YO MOMA'S COOKBOOK $12.00 IL
041404 OUR FAVORITE RECIPES $9.00 WI
041040 HOMEMADE WITH LOVE $17.00 TX
041012 COUNTRY CLASSICS $10.00 ID
03791 BISHOP'S BEST FAMILY RECIPES $10.00 TN
037551 THE MAGIC OF RHUBARB 14.00 NJ
037543 RUTH AND FRIENDS $12.00 FL
037537 ON THE BACK BURNER $7.95 MS
037409 RED OAK RECIPES $12.00 GA
03726 GENERATIONS OF HARNER HILL $15.00 IN
03695 MCKINNEY FAMILY COOKBOOK $10.00 NC
03542 THE BRIDGE FROM BROOKLYN $23.45 TN
03340 TREASURES FROM HEAVEN $13.00 LA
032780 SOULFUL CHEF'S $14.00 AR
032704 BOUNTIFUL BLESSINGS $12.00 IN
032462 HEART & SOUL ROLLERI-TERMER FAMILY REUNION $9.50 NE
031953 AROMAS FROM THE KITCHEN $12.00 KY
03184 OGG FAMILY MEMORIES $12.00 MI
031603 NORTH ENID LIONS COOKBOOK $12.00 OK
031508 SHARING MY TREASURES $20.00 MN
031125 MOMMA JO'S HOMESTYLE COOKING RECIPES $24.95 AL
031022 RECIPES & MEMORIES $8.00 MO
02926 RECIPES & MEMORIES $14.00 KY
027294 FRIENDS AND FAMILY RECIPES & REMEMBRANCES $7.00 TN
027237 COOK WITH A PRAYING FAMILY $10.00 NC
027118 PIG OUT! LOOSEN YOUR BRITCHES GRANDMA FINALLY WROTTEM DOWN $11.95 OH
027058 SOUTHERN SCENTS I $10.00 MS
02642 GENERATIONS FRECIPES & MEMORIES FERGUSON CLAN $13.00 IL
02509 GRANDMA MAMIE JONES FAMILY FAVORITES $9.00 GA
02486 RECIPES & MEMORIES $9.00 GA
02300 GENERATIONS $9.50 TX
022679 BRENDA'S HOMEMADE $15.00 NC
022639 KOUNTRY KUPBOARD KOOK'N $14.95 PA
022617 DEVILLIER'S HOME STYLE CAJUN COOKING $15.00 LA
022484 THEIS FAMILY REUNION - RECIPES & MEMORIES $22.00 MN
0224 COUNTRY FAVORITES $12.00 TN
021594 MY FAVORITE FAMILY RECIPES $12.00 NJ
021555 FROM MY HOUSE TO YOURS $12.00 AL
021027 KLUTTZ REUNION COOKBOOK $12.00 NC
01993 TREASURED FAMILY FAVORITES $22.45 MS
01667 FAMILY AND FRIENDS - TRINTER FAMILY RECIPES $10.00 IA
01659 SHARING OUR BEST $11.95 NY
01545 FOR OUR FRIENDS & FAMILY $12.00 MO
01421 HOME RUN RECIPES $19.00 PA
013166 CONNECTIONS THROUGH TIME $18.95
012991 RECIPES AND MEMORIES $10.00 PA
012806 RECIPES AND MEMORIES $10.00 TX
012715 AMY'S CAJUN RECIPES $14.00 LA
01264 RIMMER FAMILY COOKBOOK OUR FAVORITE RECIPES $14.00 NM
012623 OUR BEST HOME COOKING $13.00 GA
012479 CANDY'S FAVORITE RECIPES $12.00 TN
01234 TASTEFUL TREASURES $12.50 AL
01219 MELROSE WOODBOX RECIPE COOKBOOK $14.95 IL
011392 FLAVERED WITH LOVE $8.00 TX
011221 BREAD OF LIFE $14.00 GA
011062 TASTES FROM THE HEARTLAND $12.00 KY
011025 SEASONED WITH LOVE $10.00 IN
011024 THE PARTSCH FAMILY COOKBOOK -- A COLLECTION OF DELICIOUS MEM $10.00 PA
00995 SIKES ''2000'' FAMILY RECIPES $10.00 NC
00937 FAMILY AND FRIENDS $11.50 ID
00787 SEASONED WITH LOVE $14.00 MD
00740 RECIPES FROM OUR BUCKET TO YOURS $10.00 IL
00566 TASTES OF THE FAMILY $11.00 ND
00534 MAP'S RECIPES $10.00 MO
00496 FAVORITE RECIPES HOMESTYLE $11.95 PA
00447 SHARING OUR BEST $15.00 NC
00372 200 TREASURED CAKE AND FROSTING RECIPES $17.00 KY
00356 TREASURES FROM HEAVEN $12.00 TN
003159 DORMAN FAMILY COOKBOOK $8.00 OH
003128 GRANNY'S KITCHEN $14.00 AR
00287 BACK TO BASICS: MONEY SAVING RECIPES $12.00 AL
002514 SOUPS FROM THE COUNTRY $10.75 AR
002113 A PINCH OF SALT AND TUMP OF FLOUR $14.00 TX
001886 GRANNY'S GATHERINGS & OTHER FAMILY FAVORITES $12.00 NC
001779 SHARING OUR BEST $10.00 AZ
001686 MAMA COULDN'T COOK $14.95 AL
001605 GRANDMA'S COOKBOOK $10.00 VA
001547 HELP YOURSELF! THERE'S A GOD'S MIGHTY PLENTY $21.00 VA
001530 OUT OF THIS WORLD COOKBOOK $16.95 IA
001325 TOAST TO LOVE $13.00 TN
00132 COLLECTION OF RECIPES FROM FAMILY AND FRIENDS OF KAREN SMITH $10.50 UT
001264 RIMMER FAMILY COOKBOOK OUR FAVORITE RECIPES $9.00 NC
001148 GRANDMA COOKIES $10.00 FL
001118 TREASURES FROM HEAVEN $20.00 TN
001114 GRANNY BUDDY'S CUPBOARD $12.00 WA
00101 GENERATIONS IN COOKING, THE VANKIRK FAMILY $8.00 PA
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Aug 23, 2009
Chicago Cooks Book
Chicago Cooks Book
The Chicago chapter of Les Dames d'Escoffier, which includes Spice House owner Patty Erd, has a new book!
Quoting the book jacket:
"Chicago Cooks is a fascinating and unique look back at the historic culinary explosion in Chicago over the last 25 years, as the city was transformed from a heatland stronghold of meat, potatoes, and ethnic favorites to one of the county's (if not the world's) culinary centers.
"This tale is told through the eyes of a unique group of women who helped make that history -- the Chicago chapter of Les Dames d'Escoffier. These women (all leaders in the food and dining business) tell how the Chicago food scene grew and evolved; their survey includes dining highlights like Charlie Trotter's and Frontera Grill, the rise of new ethnic cuisines from around the world, and the proliferation of shops, markets, and classes serving the ever more sophisticated home cook.
"But that's not all. Also included are a bounty of recipes and tips for entertaining from this unique group of Chicago food authorities, chosen especially for this book. There are 75 truly outstanding recipes -- some tradtional Chicago classics (which include world-famous dishes like Shrimp de Jonghe and Chicken Vesuvio, among many others), and some arranged into menus tailored for entertaining -- and each includes wine suggestions.
"Covering everything from traditional Thanksgiving dinner and a decadent Valentine's dessert buffet to a simple spring meal or casual Moroccan affair, these recipes are sure to please. "Chicago Cooks" is a one-of-a-kind book for everyone who cares about Chicago, food, and cooking.
"Les Dames d'Escoffier Chicago's proceeds fromt he sale of this book will be donated to the Community Kitchens Program of the Greater Chicago Food Depository."
Chinese Five Spice Chicken Wings Recipe
Ingredients
■3 Pounds Chicken Wings
■6 Tablespoons Soy sauce
■4 Tablespoons Rice wine vinegar
■2 or 3 Teaspoons Chinese Five Spice
■2 teaspoons Honey
■1 teaspoon Granulated garlic
■1/2 teaspoon Cayenne Pepper
Serves / Yields
serves 4
Preparation Instructions
Split the chicken wings at the knuckle. Mix the remaining ingredients until smooth. For a hotter sauce, add the cayenne. Pour mixture over wings, cover and marinate in the fridge overnight. Bake, broil, or grill as desired.
Five-Spice Chicken Salad in Won Ton Shells Recipe
Ingredients
■48 frozen won ton wrappers, thawed
■2 teaspoons Chinese five-spice powder
■1 1/2 teaspoons salt
■1 large whole skinless boneless chicken breast
■1 medium navel orange
■1 large shallot, minced
■1 tablespoon rice wine vinegar
■1 tablespoon honey
■1 tablespoon olive oil
■1/2 cup finely chopped fresh cilantro
Serves / Yields
4 dozen
Preparation Instructions
Trim won ton wrappers to form 2-inch squares. Coat nonstick muffin cups with butter-flavor cooking spray. Press 1 square into each muffin cup. Coat squares lightly with cooking spray. Bake at 350 degrees for 7 minutes or until lightly browned. Cool in pan. Repeat process until all won ton wrappers are baked. Won ton shells may be stored in airtight container at room temperature for up to 1 week.
Mix five-spice powder and salt in small bowl. Rinse chicken and pat dry. Sprinkle chicken with spice mixture. Place chicken on lightly oiled baking sheet. Bake at 350 degrees for 18 minutes or until cooked through. Let cool and cut into 1/4-inch cubes.
Remove zest from half the orange with vegetable peeler. Cut zest into very thin 1-inch strips. Reserve 1 packed teaspoon of zest; discard remainder or reserve for another use. Peel orange with sharp knife, removing all the white pith. Hold orange over bowl and cut with sharp knife between membranes to release sections. Chop sections into 1/4 pieces. Reserve 1 tablespoon of the released orange juice.
Combine orange pieces, shallot, reserved orange juice, vinegar, honey and olive oil in medium bowl. Add chicken, half the orange zest and half the cilantro and stir gently.
Spoon 2 teaspoons chicken salad into each won ton shell. Top with remaining orange zest and cilantro.
Won ton wrappers are available in the produce department or freezer section of most supermarkets. Five-spice powder is available at Asian markets.
■3 Pounds Chicken Wings
■6 Tablespoons Soy sauce
■4 Tablespoons Rice wine vinegar
■2 or 3 Teaspoons Chinese Five Spice
■2 teaspoons Honey
■1 teaspoon Granulated garlic
■1/2 teaspoon Cayenne Pepper
Serves / Yields
serves 4
Preparation Instructions
Split the chicken wings at the knuckle. Mix the remaining ingredients until smooth. For a hotter sauce, add the cayenne. Pour mixture over wings, cover and marinate in the fridge overnight. Bake, broil, or grill as desired.
Five-Spice Chicken Salad in Won Ton Shells Recipe
Ingredients
■48 frozen won ton wrappers, thawed
■2 teaspoons Chinese five-spice powder
■1 1/2 teaspoons salt
■1 large whole skinless boneless chicken breast
■1 medium navel orange
■1 large shallot, minced
■1 tablespoon rice wine vinegar
■1 tablespoon honey
■1 tablespoon olive oil
■1/2 cup finely chopped fresh cilantro
Serves / Yields
4 dozen
Preparation Instructions
Trim won ton wrappers to form 2-inch squares. Coat nonstick muffin cups with butter-flavor cooking spray. Press 1 square into each muffin cup. Coat squares lightly with cooking spray. Bake at 350 degrees for 7 minutes or until lightly browned. Cool in pan. Repeat process until all won ton wrappers are baked. Won ton shells may be stored in airtight container at room temperature for up to 1 week.
Mix five-spice powder and salt in small bowl. Rinse chicken and pat dry. Sprinkle chicken with spice mixture. Place chicken on lightly oiled baking sheet. Bake at 350 degrees for 18 minutes or until cooked through. Let cool and cut into 1/4-inch cubes.
Remove zest from half the orange with vegetable peeler. Cut zest into very thin 1-inch strips. Reserve 1 packed teaspoon of zest; discard remainder or reserve for another use. Peel orange with sharp knife, removing all the white pith. Hold orange over bowl and cut with sharp knife between membranes to release sections. Chop sections into 1/4 pieces. Reserve 1 tablespoon of the released orange juice.
Combine orange pieces, shallot, reserved orange juice, vinegar, honey and olive oil in medium bowl. Add chicken, half the orange zest and half the cilantro and stir gently.
Spoon 2 teaspoons chicken salad into each won ton shell. Top with remaining orange zest and cilantro.
Won ton wrappers are available in the produce department or freezer section of most supermarkets. Five-spice powder is available at Asian markets.
Cheddar Bleu Garlic Bread Bites Recipe
Ingredients
■1/4 inch thick slices of French Sourdough baguette, cut on diagonal
■softened butter (don't even think about margarine!)
■granulated garlic to taste
■granulated onion to taste
■to taste cheddar cheese powder
■to taste blue cheese powder
■to taste paprika
Serves / Yields
Any
Preparation Instructions
Spread baguette slices with softened butter Sprinkle with a pinch of garlic and onion granules Shake a nice amount of Cheddar Cheese Powder Shake a little Bleu Cheese Powder Shake a little paprika on the top Place under broiler until golden brown (be watchful, they brown quickly)
Helpful Hints
Make a bunch because they go like mad. If you want larger slices, use regular sour dough bread slices.
Spice House note: Try the smoked Spanish paprika for a smokey taste.
■1/4 inch thick slices of French Sourdough baguette, cut on diagonal
■softened butter (don't even think about margarine!)
■granulated garlic to taste
■granulated onion to taste
■to taste cheddar cheese powder
■to taste blue cheese powder
■to taste paprika
Serves / Yields
Any
Preparation Instructions
Spread baguette slices with softened butter Sprinkle with a pinch of garlic and onion granules Shake a nice amount of Cheddar Cheese Powder Shake a little Bleu Cheese Powder Shake a little paprika on the top Place under broiler until golden brown (be watchful, they brown quickly)
Helpful Hints
Make a bunch because they go like mad. If you want larger slices, use regular sour dough bread slices.
Spice House note: Try the smoked Spanish paprika for a smokey taste.
Brownies for Chocolate Lovers Recipe
Ingredients
■1 1/3 Cup flour
■1/4 teaspoon salt
■1 1/2 Cups sugar
■2 1/2 sticks butter
■1/2 Cup plus 2 Tablespoons natural cocoa powder
■1/8 teaspoon baking soda
■3 large eggs lightly beaten
■1 1/2 teaspoons Double Strength Madagascar vanilla extract
■Optional: 1/3 Cup chocolate chips, chopped nuts, cacao nibs, etc.
Serves / Yields
6-8
Preparation Instructions
Preheat oven to 350ยบ. Butter and flour a 9” square glass-baking pan. In a medium sized pot, over low heat, melt the butter and sugar. Add cocoa powder and remove from burner, mix and then let cool until cool enough to add the eggs. Add eggs and vanilla and mix until combined well. In a small bowl, combine flour, salt and soda. Add flour mixture to the chocolate mixture in the pot. Mix until well combined. Stir in the nuts, chips,cacao nibs, or whatever you choose (if using). Pour into the prepared baking dish and bake 40-45 minutes or until a knife inserted into the center comes out clean but wet.
Helpful Hints
Personalize these to your taste with chocolate chips, white chocolate chips, chopped nuts, cacao nibs or even peanut butter chips.
■1 1/3 Cup flour
■1/4 teaspoon salt
■1 1/2 Cups sugar
■2 1/2 sticks butter
■1/2 Cup plus 2 Tablespoons natural cocoa powder
■1/8 teaspoon baking soda
■3 large eggs lightly beaten
■1 1/2 teaspoons Double Strength Madagascar vanilla extract
■Optional: 1/3 Cup chocolate chips, chopped nuts, cacao nibs, etc.
Serves / Yields
6-8
Preparation Instructions
Preheat oven to 350ยบ. Butter and flour a 9” square glass-baking pan. In a medium sized pot, over low heat, melt the butter and sugar. Add cocoa powder and remove from burner, mix and then let cool until cool enough to add the eggs. Add eggs and vanilla and mix until combined well. In a small bowl, combine flour, salt and soda. Add flour mixture to the chocolate mixture in the pot. Mix until well combined. Stir in the nuts, chips,cacao nibs, or whatever you choose (if using). Pour into the prepared baking dish and bake 40-45 minutes or until a knife inserted into the center comes out clean but wet.
Helpful Hints
Personalize these to your taste with chocolate chips, white chocolate chips, chopped nuts, cacao nibs or even peanut butter chips.
Apple Cinnamon Nut Bread Recipe
Ingredients
■2 Cups All-Purpose Flour
■1/2 teaspoon Salt
■1/2 teaspoon Baking Powder
■1/2 teaspoon Baking Soda
■1/2 teaspoon Cinnamon
■1/2 Cup Walnuts
■2 Cups Cooking Apples
■1/2 Cup Unsalted Butter, softened
■1/2 Cup White Sugar
■1/2 Cup Brown Sugar
■2 Eggs
■1 teaspoon Vanilla Extract
■1/2 Cup Milk
Serves / Yields
one person!
Preparation Instructions
Preheat oven to 350.
I have found that if the batter mixes too long after adding in the flour mixture, the final product of the baked bread isn’t as light and toothsome. It can become dense, doesn’t rise well and is a little chewy/tough. So, get your dry ingredients ready ahead of time so they can all be added in rapidly with minimal mixing time.
Sift together flour, salt, baking powder, baking soda, and cinnamon. Set aside.
Chop walnuts into small pieces and set aside. Peel, core and slice the apples into quarters. Slice each quarter into ¼-inch thick squares. Set aside.
Cream butter and sugar on ½ of full mixing speed. Add in eggs and beat on ¾ speed until mixture fluffs up. Use a rubber spatula to catch the unmixed sides and bottom and push in to beaters.
Turn mixer speed down to 2 or 3 and immediately add in half of flour mixture, then the milk and then the remaining flour mixture. Use the rubber spatula in the same way.
Wasting no time, add in apples and then walnuts.
Pour right into one non-stick loaf pan and bake for 1 hour. (If using a regular loaf pan, butter and flour the bottom and sides ahead of time.)
Test with a toothpick down the center for doneness.
■2 Cups All-Purpose Flour
■1/2 teaspoon Salt
■1/2 teaspoon Baking Powder
■1/2 teaspoon Baking Soda
■1/2 teaspoon Cinnamon
■1/2 Cup Walnuts
■2 Cups Cooking Apples
■1/2 Cup Unsalted Butter, softened
■1/2 Cup White Sugar
■1/2 Cup Brown Sugar
■2 Eggs
■1 teaspoon Vanilla Extract
■1/2 Cup Milk
Serves / Yields
one person!
Preparation Instructions
Preheat oven to 350.
I have found that if the batter mixes too long after adding in the flour mixture, the final product of the baked bread isn’t as light and toothsome. It can become dense, doesn’t rise well and is a little chewy/tough. So, get your dry ingredients ready ahead of time so they can all be added in rapidly with minimal mixing time.
Sift together flour, salt, baking powder, baking soda, and cinnamon. Set aside.
Chop walnuts into small pieces and set aside. Peel, core and slice the apples into quarters. Slice each quarter into ¼-inch thick squares. Set aside.
Cream butter and sugar on ½ of full mixing speed. Add in eggs and beat on ¾ speed until mixture fluffs up. Use a rubber spatula to catch the unmixed sides and bottom and push in to beaters.
Turn mixer speed down to 2 or 3 and immediately add in half of flour mixture, then the milk and then the remaining flour mixture. Use the rubber spatula in the same way.
Wasting no time, add in apples and then walnuts.
Pour right into one non-stick loaf pan and bake for 1 hour. (If using a regular loaf pan, butter and flour the bottom and sides ahead of time.)
Test with a toothpick down the center for doneness.
Chinese Appetizer Wrappers
Chinese Appetizer Wrappers
Egg rolls, spring rolls, and wontons consist of thin wrappers containing bits of deliciousness. You can find premade Chinese wrappers with the right shape and size to accommodate any Chinese appetizer you want to wrap. Make sure that you have the right wrapper for your appetizer.
•Egg roll wrappers: These classic wrappers are made from wheat flour, eggs, and water. The dough gets rolled into thin, large, pliable squares with a golden yellow, wheaty color. As the name implies, they are designed to wrap the crunchy American-Chinese restaurant favorite called the egg roll. But you can also wrap egg roll wrappers around other fillings.
•Spring roll wrappers: Unlike egg roll wrappers, spring roll wrappers contain no eggs — just wheat flour and water. Cooks pour the thin batter onto the wok surface and steam it to form a paper-thin pancake that’s thinner than egg roll wrappers and a lighter, grayer color (due to the lack of eggs in the batter). Spring rolls also fry up crispier and have a smoother, lighter-textured surface.
•Wonton and potsticker wrappers: Like egg roll wrappers, wonton and potsticker wrappers contain eggs, as well as wheat flour and water. Thus, they have the same texture and tawny color as their egg-roll cousins. However, these wrappers are much smaller in size — usually around 3 1⁄2 inches in diameter. They also come in a greater variety of thicknesses and shapes.
Egg rolls, spring rolls, and wontons consist of thin wrappers containing bits of deliciousness. You can find premade Chinese wrappers with the right shape and size to accommodate any Chinese appetizer you want to wrap. Make sure that you have the right wrapper for your appetizer.
•Egg roll wrappers: These classic wrappers are made from wheat flour, eggs, and water. The dough gets rolled into thin, large, pliable squares with a golden yellow, wheaty color. As the name implies, they are designed to wrap the crunchy American-Chinese restaurant favorite called the egg roll. But you can also wrap egg roll wrappers around other fillings.
•Spring roll wrappers: Unlike egg roll wrappers, spring roll wrappers contain no eggs — just wheat flour and water. Cooks pour the thin batter onto the wok surface and steam it to form a paper-thin pancake that’s thinner than egg roll wrappers and a lighter, grayer color (due to the lack of eggs in the batter). Spring rolls also fry up crispier and have a smoother, lighter-textured surface.
•Wonton and potsticker wrappers: Like egg roll wrappers, wonton and potsticker wrappers contain eggs, as well as wheat flour and water. Thus, they have the same texture and tawny color as their egg-roll cousins. However, these wrappers are much smaller in size — usually around 3 1⁄2 inches in diameter. They also come in a greater variety of thicknesses and shapes.
Chinese Herbs and Spices
Chinese Herbs and Spices
The Chinese have a long tradition of using herbs and spices to boost a dish’s flavor (and provide nutritional benefits). You can now find many Chinese herbs and spices at supermarkets and specialty food stores. For Chinese culinary creations, you can’t go wrong with these Chinese herbs and spices:
•Chinese five-spice powder: The Chinese have long believed that the number five has special curative and healing powers, which is why this light cocoa-colored powder originally contained five specific spices.
Nowadays, five-spice powder contains quite a few more spices including cinnamon, star anise, fennel, clove, ginger, licorice, Sichuan peppercorn, and dried tangerine peel.
•Chinese hot mustard: A condiment with a pungent, horseradish-like fieriness. Chinese hot mustards are available already prepared or in powdered form.
•Ginger: This pale golden, knobby, hand-shaped rhizome (it’s not actually a root) has the perfect combination of enchanting aroma, spicy bite, and natural sweetness. Choose ginger that is hard, heavy, and free of wrinkles and mold.
•Sichuan peppercorns: Black peppercorns are no substitute for these dried, reddish brown berries with a unique woodsy fragrance and pleasantly numbing tang. In fact, the two aren’t even related.
Get the most flavor out of your Sichuan peppercorns by toasting them in a dry frying pan over low heat until they become fragrant, and then add them to your recipe. You can work with either whole peppercorns or ones that are crushed to a powder.
•Star anise: These approximately 1-inch, star-shaped pods have points, each containing a shiny, mahogany-colored seed. Star anise has a licorice flavor.
The Chinese have a long tradition of using herbs and spices to boost a dish’s flavor (and provide nutritional benefits). You can now find many Chinese herbs and spices at supermarkets and specialty food stores. For Chinese culinary creations, you can’t go wrong with these Chinese herbs and spices:
•Chinese five-spice powder: The Chinese have long believed that the number five has special curative and healing powers, which is why this light cocoa-colored powder originally contained five specific spices.
Nowadays, five-spice powder contains quite a few more spices including cinnamon, star anise, fennel, clove, ginger, licorice, Sichuan peppercorn, and dried tangerine peel.
•Chinese hot mustard: A condiment with a pungent, horseradish-like fieriness. Chinese hot mustards are available already prepared or in powdered form.
•Ginger: This pale golden, knobby, hand-shaped rhizome (it’s not actually a root) has the perfect combination of enchanting aroma, spicy bite, and natural sweetness. Choose ginger that is hard, heavy, and free of wrinkles and mold.
•Sichuan peppercorns: Black peppercorns are no substitute for these dried, reddish brown berries with a unique woodsy fragrance and pleasantly numbing tang. In fact, the two aren’t even related.
Get the most flavor out of your Sichuan peppercorns by toasting them in a dry frying pan over low heat until they become fragrant, and then add them to your recipe. You can work with either whole peppercorns or ones that are crushed to a powder.
•Star anise: These approximately 1-inch, star-shaped pods have points, each containing a shiny, mahogany-colored seed. Star anise has a licorice flavor.
Indian Spices
Indian Spices
Indian Spices are available in the following varieties:
Black Peppercorns
Black Pepper Ground
Cayenne Pepper
Cinnamon Ground
Cinnamon Sticks
Crushed Red Pepper
Cumin Powder
Curry Powder
Garlic Powder
Mustard Yellow Seeds
Onion Granulated
Paprika
Pink Peppercorns
Tumeric Powder
White Pepper
Indian Spices are available in the following varieties:
Black Peppercorns
Black Pepper Ground
Cayenne Pepper
Cinnamon Ground
Cinnamon Sticks
Crushed Red Pepper
Cumin Powder
Curry Powder
Garlic Powder
Mustard Yellow Seeds
Onion Granulated
Paprika
Pink Peppercorns
Tumeric Powder
White Pepper
CAJUN SPICES
Cajun Spices
Cajun Spices are available in the following varieties:
Adobo Seasoning
Bam-Bam Seasoning
Barbeque Seasoning
Blackened Seasoning
Cajun Seasoning
Chicken Seasoning
Chilies Whole
Chili Powder
Cilantro Flakes
Cloves Powder
Cloves Whole
Creole Seasoning
Nutmeg Ground
Nutmeg Whole
Old Bay Seasoning
Thyme Leaves
Thyme Powder
Cajun Spices are available in the following varieties:
Adobo Seasoning
Bam-Bam Seasoning
Barbeque Seasoning
Blackened Seasoning
Cajun Seasoning
Chicken Seasoning
Chilies Whole
Chili Powder
Cilantro Flakes
Cloves Powder
Cloves Whole
Creole Seasoning
Nutmeg Ground
Nutmeg Whole
Old Bay Seasoning
Thyme Leaves
Thyme Powder
EGG AND TOMATO SANDWICHES.
2 eggs, lb. tomatoes, oz. butter,
pepper and salt. Skin and slice the
tomatoes, melt the butter in a saucepan,
add the tomatoes and pepper and salt to
taste, and let them simmer for 10 minutes,
mashing them well with a wooden spoon;
set the saucepan aside and allow the
tomatoes to cool. Beat up the eggs, mix
them with the tomatoes and stir the
mixture well over the fire until it is well
set, then turn it out and let it get cold;
make into sandwiches in the usual way.
MUSHROOM SOUP.
2 oz. mushrooms cut up small, small
onion chopped fine, 1 dessertspoonful of
fine wheatmeal, pepper and salt, oz. of
butter, a little milk. Stew the mushrooms
and onions together in the butter until
well cooked, add pint of water, and
cook the vegetables for 10 minutes. Add
seasoning, and the meal smoothed in a
little milk. Let the soup thicken and boil
up, and serve with sippets of toast.
pepper and salt. Skin and slice the
tomatoes, melt the butter in a saucepan,
add the tomatoes and pepper and salt to
taste, and let them simmer for 10 minutes,
mashing them well with a wooden spoon;
set the saucepan aside and allow the
tomatoes to cool. Beat up the eggs, mix
them with the tomatoes and stir the
mixture well over the fire until it is well
set, then turn it out and let it get cold;
make into sandwiches in the usual way.
MUSHROOM SOUP.
2 oz. mushrooms cut up small, small
onion chopped fine, 1 dessertspoonful of
fine wheatmeal, pepper and salt, oz. of
butter, a little milk. Stew the mushrooms
and onions together in the butter until
well cooked, add pint of water, and
cook the vegetables for 10 minutes. Add
seasoning, and the meal smoothed in a
little milk. Let the soup thicken and boil
up, and serve with sippets of toast.
Shrimp Toast
12 fresh uncooked large shrimp
1 egg
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
Pinch pepper
3 slices sandwich bread
1 hard-cooked egg yolk
1 slice cooked ham (about 1 ounce)
1 green onion
2 cups vegetable oil
1. Remove shells from shrimp, leaving tails intact. Remove back veins
from shrimp. Cut down back of shrimp with sharp knife. Gently press
shrimp with fingers to flatten.
2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.
Add shrimp to egg mixture and toss until shrimp are completely coated.
3. Remove crusts from bread. Cut each slice into quarter. Place one
shrimp, cut side down, on each bread piece. Gently press shrimp to
adhere to bread. Brush or rub small amount of egg mixture over each
shrimp.
4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.
Place one piece each of egg yolk and ham and a scant 1/4 teaspoon
chopped onion on each shrimp.
5. Heat oil in wok over medium-high heat until it reaches 375F.
Fry 3 or 4 shrimp-bread pieces at a time in the hot oil until golden,
1 to 2 minutes on each side. Drain on absorbent paper.
1 egg
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
Pinch pepper
3 slices sandwich bread
1 hard-cooked egg yolk
1 slice cooked ham (about 1 ounce)
1 green onion
2 cups vegetable oil
1. Remove shells from shrimp, leaving tails intact. Remove back veins
from shrimp. Cut down back of shrimp with sharp knife. Gently press
shrimp with fingers to flatten.
2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.
Add shrimp to egg mixture and toss until shrimp are completely coated.
3. Remove crusts from bread. Cut each slice into quarter. Place one
shrimp, cut side down, on each bread piece. Gently press shrimp to
adhere to bread. Brush or rub small amount of egg mixture over each
shrimp.
4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.
Place one piece each of egg yolk and ham and a scant 1/4 teaspoon
chopped onion on each shrimp.
5. Heat oil in wok over medium-high heat until it reaches 375F.
Fry 3 or 4 shrimp-bread pieces at a time in the hot oil until golden,
1 to 2 minutes on each side. Drain on absorbent paper.
Kung Pao Chicken
2 tablespoons oyster sauce
1 teaspoon cornstarch
3/4 pound boneless, skinless chicken
Sauce:
1/4 cup Chinese black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tablespoons Chinese rice wine or dry sherry
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chili garlic sauce
2 teaspoons sugar
2 1/2 tablespoons cooking oil
8 small dried red chilies
4 teaspoons minced garlic
2 stalks celery, diced
1/2 red bell pepper, cut into 1-inch squares
1 can (8 oz.) sliced bamboo shoots, drained
2 teaspoons cornstarch dissolved in 1 tablespoon water
1/3 cup roasted peanuts
1. Combine marinade ingredients in a bowl. Cut chicken into 1-inch pieces.
Place chicken in marinade and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to
coat sides. Add chilies and cook, stirring, until fragrant, about 10
seconds. Add chicken and stir-fry for 2 minutes. Remove chicken and
chilies from wok.
4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic
and cook, stirring, until fragrant, about 10 seconds. Add celery, bell
pepper, and bamboo shoots; stir-fry for 1 1/2 minutes.
5. Return chicken and chilies to wok; stir-fry for 1 minute. Add sauce and
bring to a boil. Add cornstarch solution and cook, stirring, until sauce
boils and thickens. Add peanuts and stir to coat.
1 teaspoon cornstarch
3/4 pound boneless, skinless chicken
Sauce:
1/4 cup Chinese black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tablespoons Chinese rice wine or dry sherry
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chili garlic sauce
2 teaspoons sugar
2 1/2 tablespoons cooking oil
8 small dried red chilies
4 teaspoons minced garlic
2 stalks celery, diced
1/2 red bell pepper, cut into 1-inch squares
1 can (8 oz.) sliced bamboo shoots, drained
2 teaspoons cornstarch dissolved in 1 tablespoon water
1/3 cup roasted peanuts
1. Combine marinade ingredients in a bowl. Cut chicken into 1-inch pieces.
Place chicken in marinade and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to
coat sides. Add chilies and cook, stirring, until fragrant, about 10
seconds. Add chicken and stir-fry for 2 minutes. Remove chicken and
chilies from wok.
4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic
and cook, stirring, until fragrant, about 10 seconds. Add celery, bell
pepper, and bamboo shoots; stir-fry for 1 1/2 minutes.
5. Return chicken and chilies to wok; stir-fry for 1 minute. Add sauce and
bring to a boil. Add cornstarch solution and cook, stirring, until sauce
boils and thickens. Add peanuts and stir to coat.
Fried Won Tons
1 lb. Won ton skins
1/2 lb. Fresh ground pork
1/2 lb. Fresh prawns
4 Dried mushrooms, soaked for 2 hours
8 Water chestnuts, finely chopped
2 Stalks green onions, finely chopped
2 small Eggs, beaten
1/4 ts Pepper
1 1/2 ts Salt
Yield: About 60 to 70.
Shell and devein prawns. Mince fine. Stem mushrooms and mince caps.
Mix with prawns, pork, water chestnuts, green onions, half of the
beaten eggs and all of the seasonings.
WRAPPING:
Place won ton squares on working surface so corners face up, down,
left and right. Place 1 teaspoon filling in the center of each skin.
Dip a little of the beaten egg onto the bottom corner, bring top
corner to meet bottom corner. Press to seal. Moisten left corner
and bring right corner to meet it. Press to seal. This should give
you a little bundle that looks kind of like a nurses hat.
FRYING:
Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2
minutes). Turn over once. Drain and serve hot.
1/2 lb. Fresh ground pork
1/2 lb. Fresh prawns
4 Dried mushrooms, soaked for 2 hours
8 Water chestnuts, finely chopped
2 Stalks green onions, finely chopped
2 small Eggs, beaten
1/4 ts Pepper
1 1/2 ts Salt
Yield: About 60 to 70.
Shell and devein prawns. Mince fine. Stem mushrooms and mince caps.
Mix with prawns, pork, water chestnuts, green onions, half of the
beaten eggs and all of the seasonings.
WRAPPING:
Place won ton squares on working surface so corners face up, down,
left and right. Place 1 teaspoon filling in the center of each skin.
Dip a little of the beaten egg onto the bottom corner, bring top
corner to meet bottom corner. Press to seal. Moisten left corner
and bring right corner to meet it. Press to seal. This should give
you a little bundle that looks kind of like a nurses hat.
FRYING:
Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2
minutes). Turn over once. Drain and serve hot.
Orange Beef
1/2 Lb. Top round steak
2 Tb Sherry
2 Tb Cornstarch
2 Egg whites
6 Tb Peanut oil
SAUCE:
1 1/2 cups Beef stock
2 Tb Light soy sauce
1 Ts Sugar
1 1/2 Tb Cornstarch
1 Ts Red wine vinegar
5 Dried red chile peppers, broken into pieces
8 Thin slices of orange rind (orange part only) or more
Fresh ground black pepper to taste
Whisk together the sherry, cornstarch, and egg whites until the mixture
is foamy. Add the beef and toss to coat the pieces well. Set aside.
Cut meat into 2×2-inch pieces. Heat 4 tbs. Peanut oil in wok.
Fry quickly, just until crispy and browned, remove to wok rack to drain.
Add remaining 2 tbs. Peanut oil to wok. Add orange rind and red peppers
to hot oil in wok. Stir-fry until orange rind begins to darken and aroma
from oil becomes pleasant. Add remaining ingredients and stir until bubbly
(add more beef stock if too thick). Add fried beef and toss to coat with
sauce. Serve at once with steamed white rice.
2 Tb Sherry
2 Tb Cornstarch
2 Egg whites
6 Tb Peanut oil
SAUCE:
1 1/2 cups Beef stock
2 Tb Light soy sauce
1 Ts Sugar
1 1/2 Tb Cornstarch
1 Ts Red wine vinegar
5 Dried red chile peppers, broken into pieces
8 Thin slices of orange rind (orange part only) or more
Fresh ground black pepper to taste
Whisk together the sherry, cornstarch, and egg whites until the mixture
is foamy. Add the beef and toss to coat the pieces well. Set aside.
Cut meat into 2×2-inch pieces. Heat 4 tbs. Peanut oil in wok.
Fry quickly, just until crispy and browned, remove to wok rack to drain.
Add remaining 2 tbs. Peanut oil to wok. Add orange rind and red peppers
to hot oil in wok. Stir-fry until orange rind begins to darken and aroma
from oil becomes pleasant. Add remaining ingredients and stir until bubbly
(add more beef stock if too thick). Add fried beef and toss to coat with
sauce. Serve at once with steamed white rice.
Garlic Chicken
4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice
SAUCE
1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce
Place chicken breasts in freezer for 1 to 2 hours or until very firm
but not frozen solid. Slice crosswise into thin shreds. In small bowl,
lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,
stirring until cornstarch is dissolved. Add chicken and mix well to coat
all pieces. Let stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices.
Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.
Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink.
Remove chicken with a slotted spoon. Add onions, ginger and garlic to
wok and stir-fry about 30 seconds, until ginger and garlic are fragrant
but not brown. Return chicken to wok, restir sauce ingredients and add
to wok. Cook, stirring constantly, until mixture is well combined, hot and
bubbly and thickens slightly. Turn off heat and splash with about 1 tsp
of dark sesame oil. Serve over rice.
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice
SAUCE
1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce
Place chicken breasts in freezer for 1 to 2 hours or until very firm
but not frozen solid. Slice crosswise into thin shreds. In small bowl,
lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,
stirring until cornstarch is dissolved. Add chicken and mix well to coat
all pieces. Let stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices.
Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.
Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink.
Remove chicken with a slotted spoon. Add onions, ginger and garlic to
wok and stir-fry about 30 seconds, until ginger and garlic are fragrant
but not brown. Return chicken to wok, restir sauce ingredients and add
to wok. Cook, stirring constantly, until mixture is well combined, hot and
bubbly and thickens slightly. Turn off heat and splash with about 1 tsp
of dark sesame oil. Serve over rice.
Fortune Cookies
8 oz. All-purpose flour
2 Tbl. Cornstarch
4 oz. Sugar
1/2 teas. Salt
4 oz. Vegetable oil
4 oz. Egg whites
1 Tbl. Water
2 teas. Vanilla extract.
1. In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons
corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg
whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until
smooth consistency.
2. Write your own “Fortune” on a piece of paper 2 1/2″ by 1/2″. Prepared
oven to 300F.
3. Scoop a tablespoon of cookie batter and spread evenly into a 4″ circle
on a well greased baking sheet.
4. Bake cookie for about 14 minutes or until lightly golden brown. Remove
one cookie at a time from the oven.
5. You have about 15 seconds working time before the cookie hardens.
Place the “Fortune” in the middle of the cookie.
6. Shape the cookie by folding it in half and grasp both ends. Place the
finished cookie in a muffin pan with the ends down to hold its unique shape.
2 Tbl. Cornstarch
4 oz. Sugar
1/2 teas. Salt
4 oz. Vegetable oil
4 oz. Egg whites
1 Tbl. Water
2 teas. Vanilla extract.
1. In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons
corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg
whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until
smooth consistency.
2. Write your own “Fortune” on a piece of paper 2 1/2″ by 1/2″. Prepared
oven to 300F.
3. Scoop a tablespoon of cookie batter and spread evenly into a 4″ circle
on a well greased baking sheet.
4. Bake cookie for about 14 minutes or until lightly golden brown. Remove
one cookie at a time from the oven.
5. You have about 15 seconds working time before the cookie hardens.
Place the “Fortune” in the middle of the cookie.
6. Shape the cookie by folding it in half and grasp both ends. Place the
finished cookie in a muffin pan with the ends down to hold its unique shape.
Stir-fry Carrots
Ingredients:
Carrots 300 350g (8 10)
Green onion 2
Salt 1 teaspoon
My secret hot sauce 1 tablespoon
Sugar 2 teaspoon
MSG teaspoon (optional)
Szechuan peppercorn 10 12
Oil 4 5 tablespoons
Water cup
1. Peel carrots and cut off the two ends.
2. Roll cut the carrots.
3. Cut the green onions into 1inch long strips.
4. Heat oil to smoking point, and add in the peppercorns.
5. Add carrots, salt, sugar, hot sauce, and MSG.
6. Stir quickly, and add cup of water. Cover with lid.
7. Stir once awhile until the carrots are cooked. Add a little more
water if necessary.
8. Add in green onions and stir.
9. Dish up and serve.
Snow Pea Mushroom Stir-fry
Ingredients:
Snow peas 1 2 handfuls (30 - 35 pieces)
Mushroom 5 - 6
Shanghai Bok Choi 1 bunch (optional)
Garlic 3
Salt 1 teaspoon
Peppercorn 8 10
Sugar 1 teaspoon
Oyster sauce 1 tablespoon
1. Wash the snow peas, and tear off the two ends.
2. Cut mushrooms into cm slices.
3. Cut the Bok Choi into 1inch sections.
4. Peel and slice the garlic.
5. Heat oil in a wok to smoking point. Add peppercorns and
garlic.
6. Add in snow peas and mushrooms. Stir quickly.
7. Mix in salt, sugar, oyster sauce, a tiny bit of water and stir.
8. Add in the Bok Choi. Stir for 15 20 seconds.
9. Dish up and serve.
Note: the Bok Choi is added last because it cooks quickly. If you
added with the snow peas and mushrooms right from the start, it
gets overcooked easily.
Hot and Sour Soup
Just about everyone knows about or has tried hot and sour soup
before. Of all the different hot and sour soups Ive tried before,
only two restaurants really made it well.
Have you ever tried making hot and sour soup? Ive tried many
times, and finally perfected my own recipe.
Its hot and sour, as the name
suggests, but if you dont
want it too hot or too sour,
go ahead and reduce some of
the ingredients.
Chinese Cabbage and Tomato Tofu Soup
Ingredients:
Tofu 1 piece (350g)
Tomato 1
Chinese cabbage 2 3 leafs
Green onion 1
Ginger 4 6 slices
MSG teaspoon (optional)
Salt 1 teaspoon
Sesame oil 1 teaspoon
Water 2 - 3 cups
Vegetarian broth mix powder 1
tablespoon
1. Cut tofu into 1cm cubes.
2. Cut tomato into 6 to 8 wedges.
3. Cut Chinese cabbage into 1in x in pieces.
4. Finely dice the green onions.
5. Boil the water in a pot, and add the broth mix, MSG, salt,
ginger slices, and peppercorns.
6. Bring water to a boil. Then add in tofu and tomato wedges.
7. Bring to a boil again. Then add in the Chinese cabbage.
8. Bring this to a boil again, and let it boil for about 20 to 30
seconds.
9. Dish up, spread the green onions on top, and spread the
sesame oil over the soup.
Egg Foo Yong
Ingredients:
Eggs 3 4
Bean sprouts 1 cup
Mushroom 3 5
Salt 1 - 1 teaspoon
Black pepper grind teaspoon
Sugar 1 teaspoon
Flour 3 4 tablespoons
Green onion 1
Oil for frying
1. Beat the eggs well. Then add in the flour, salt, sugar, pepper,
and mix well.
2. Finely chop the green onions.
3. Cut the mushrooms into 2 to 3mm thick slices.
4. Wash and drain the bean sprouts.
5. Add the bean sprouts, mushrooms, and green onions into the
egg mixture.
6. Heat oil to medium high in a frying pan.
7. Put the egg mixture in to fry. Fry until its cooked thoroughly.
Note: depending on the size you want your Egg Foo Yong to be,
you can add in to the oil either large portions or small portions.
I like mine in larger pieces, so I put in large portions, and I was
able to make about 5 Egg Foo Yongs.
Ginger Sauce Chicken
Ingredients:
Dried bean curd sticks 100g
Ginger 50-75g (1 full piece)
Green onions 2
Sesame oil 2 teaspoon
MSG teaspoon (optional)
Salt 1 teaspoon
Szechuan Peppercorn 15 17
Light soy sauce 2 tablespoons
Dark vinegar 3 tablespoons
Vegetable oil for deep-frying
1. Soak the bean curd sticks until all soft. Then strain, and dry as
Tip: you can
much as possible.
achieve best result by
2. Smash the ginger into small pieces, and wrap in a thin but pouring boiling hot
strong cloth. Then squeeze out the ginger juice into a bowl. water over the bean
sticks and cover with Note: I can usually squeeze out about one to two tablespoons
a lid for 10 to 15 of ginger juice using this technique. It does take a little effort.
minutes.
3. Finely grind the peppercorns, and add to ginger juice with
sesame oil, salt, MSG, soy sauce, and vinegar.
4. Finely chop the green onions, and mix in with the ginger sauce
mixture. Stir the mixture well.
5. Pour enough vegetable oil into a small pot so its about 2
inches deep.
6. Heat up the oil, and deep-fry the tofu sticks until its a golden
color. Set in a plate with paper towel beneath, and let it cool.
7. Cut the tofu sticks along the middle into two halves, and then Tip: you can greatly
cut them into 1 inch long pieces. Pour the sauce mixture on decrease the amount
of splashing by letting top, mix, and you have Ginger Sauce Chicken ready to serve!
the tofu sticks dry as
much as possible.
Note: only mix in the sauce when you are ready to serve, or
the tofu will become soggy.
Carrots 300 350g (8 10)
Green onion 2
Salt 1 teaspoon
My secret hot sauce 1 tablespoon
Sugar 2 teaspoon
MSG teaspoon (optional)
Szechuan peppercorn 10 12
Oil 4 5 tablespoons
Water cup
1. Peel carrots and cut off the two ends.
2. Roll cut the carrots.
3. Cut the green onions into 1inch long strips.
4. Heat oil to smoking point, and add in the peppercorns.
5. Add carrots, salt, sugar, hot sauce, and MSG.
6. Stir quickly, and add cup of water. Cover with lid.
7. Stir once awhile until the carrots are cooked. Add a little more
water if necessary.
8. Add in green onions and stir.
9. Dish up and serve.
Snow Pea Mushroom Stir-fry
Ingredients:
Snow peas 1 2 handfuls (30 - 35 pieces)
Mushroom 5 - 6
Shanghai Bok Choi 1 bunch (optional)
Garlic 3
Salt 1 teaspoon
Peppercorn 8 10
Sugar 1 teaspoon
Oyster sauce 1 tablespoon
1. Wash the snow peas, and tear off the two ends.
2. Cut mushrooms into cm slices.
3. Cut the Bok Choi into 1inch sections.
4. Peel and slice the garlic.
5. Heat oil in a wok to smoking point. Add peppercorns and
garlic.
6. Add in snow peas and mushrooms. Stir quickly.
7. Mix in salt, sugar, oyster sauce, a tiny bit of water and stir.
8. Add in the Bok Choi. Stir for 15 20 seconds.
9. Dish up and serve.
Note: the Bok Choi is added last because it cooks quickly. If you
added with the snow peas and mushrooms right from the start, it
gets overcooked easily.
Hot and Sour Soup
Just about everyone knows about or has tried hot and sour soup
before. Of all the different hot and sour soups Ive tried before,
only two restaurants really made it well.
Have you ever tried making hot and sour soup? Ive tried many
times, and finally perfected my own recipe.
Its hot and sour, as the name
suggests, but if you dont
want it too hot or too sour,
go ahead and reduce some of
the ingredients.
Chinese Cabbage and Tomato Tofu Soup
Ingredients:
Tofu 1 piece (350g)
Tomato 1
Chinese cabbage 2 3 leafs
Green onion 1
Ginger 4 6 slices
MSG teaspoon (optional)
Salt 1 teaspoon
Sesame oil 1 teaspoon
Water 2 - 3 cups
Vegetarian broth mix powder 1
tablespoon
1. Cut tofu into 1cm cubes.
2. Cut tomato into 6 to 8 wedges.
3. Cut Chinese cabbage into 1in x in pieces.
4. Finely dice the green onions.
5. Boil the water in a pot, and add the broth mix, MSG, salt,
ginger slices, and peppercorns.
6. Bring water to a boil. Then add in tofu and tomato wedges.
7. Bring to a boil again. Then add in the Chinese cabbage.
8. Bring this to a boil again, and let it boil for about 20 to 30
seconds.
9. Dish up, spread the green onions on top, and spread the
sesame oil over the soup.
Egg Foo Yong
Ingredients:
Eggs 3 4
Bean sprouts 1 cup
Mushroom 3 5
Salt 1 - 1 teaspoon
Black pepper grind teaspoon
Sugar 1 teaspoon
Flour 3 4 tablespoons
Green onion 1
Oil for frying
1. Beat the eggs well. Then add in the flour, salt, sugar, pepper,
and mix well.
2. Finely chop the green onions.
3. Cut the mushrooms into 2 to 3mm thick slices.
4. Wash and drain the bean sprouts.
5. Add the bean sprouts, mushrooms, and green onions into the
egg mixture.
6. Heat oil to medium high in a frying pan.
7. Put the egg mixture in to fry. Fry until its cooked thoroughly.
Note: depending on the size you want your Egg Foo Yong to be,
you can add in to the oil either large portions or small portions.
I like mine in larger pieces, so I put in large portions, and I was
able to make about 5 Egg Foo Yongs.
Ginger Sauce Chicken
Ingredients:
Dried bean curd sticks 100g
Ginger 50-75g (1 full piece)
Green onions 2
Sesame oil 2 teaspoon
MSG teaspoon (optional)
Salt 1 teaspoon
Szechuan Peppercorn 15 17
Light soy sauce 2 tablespoons
Dark vinegar 3 tablespoons
Vegetable oil for deep-frying
1. Soak the bean curd sticks until all soft. Then strain, and dry as
Tip: you can
much as possible.
achieve best result by
2. Smash the ginger into small pieces, and wrap in a thin but pouring boiling hot
strong cloth. Then squeeze out the ginger juice into a bowl. water over the bean
sticks and cover with Note: I can usually squeeze out about one to two tablespoons
a lid for 10 to 15 of ginger juice using this technique. It does take a little effort.
minutes.
3. Finely grind the peppercorns, and add to ginger juice with
sesame oil, salt, MSG, soy sauce, and vinegar.
4. Finely chop the green onions, and mix in with the ginger sauce
mixture. Stir the mixture well.
5. Pour enough vegetable oil into a small pot so its about 2
inches deep.
6. Heat up the oil, and deep-fry the tofu sticks until its a golden
color. Set in a plate with paper towel beneath, and let it cool.
7. Cut the tofu sticks along the middle into two halves, and then Tip: you can greatly
cut them into 1 inch long pieces. Pour the sauce mixture on decrease the amount
of splashing by letting top, mix, and you have Ginger Sauce Chicken ready to serve!
the tofu sticks dry as
much as possible.
Note: only mix in the sauce when you are ready to serve, or
the tofu will become soggy.
CHICKEN A LA KING
2 tablespoons fat
2 tablespoons flour
1 cup milk
1 cup cream
2 egg yolks
1 green pepper, minced
1 cup quartered mushrooms
1 pimiento cut in narrow strips
2 cups cooked diced chicken
1 teaspoon salt
1/2 teaspoon pepper
Make a white sauce using meat drippings, flour, milk, cream, salt and pepper. Add mushrooms, green pepper, pimiento and chicken. Cook until the meat is done. Just before serving stir in the egg yolks, slightly beaten, and cook for a about a minute or two, stirring constantly. Serve at once on hot toast.
EASY CHICKEN POT PIE
2 c. diced, cooked chicken
1 med. onion, chopped
4 boiled eggs, grated or chopped
2 cans mixed vegetables, drained
2 cans cream of chicken soup
1 can cream of celery soup
1/2 c. chicken broth
–CRUST–
1 c. sweet milk
1 c. mayonnaise
1 c. self-rising flour
Layer first three ingredients in dish. Mix soup, broths and vegetables. Pour over chicken. Mix milk, mayonnaise and flour; spread over soup mix for crust. Bake at 350 degrees for 1 to 1 1/2 hours until golden brown.
TERIYAKI CHICKEN
1 chicken, cut up or 2 lbs. Teriyaki beef or top sirloin steak sliced thin
2 tsp. grated fresh ginger
1 clove garlic, chopped fine
1 medium onion, chopped
1/3 c. soy sauce
1/4 c. sugar
1/4 c. sake
–QUICK TERIYAKI MARINADE–
1 c. soy sauce
1 1/2 - 1 1/4 c. brown sugar
1 tsp. oyster sauce
1 tsp. mirin (sweet rice wine)
1 clove chopped garlic
Grated fresh ginger
Mix all ingredients except meat. Stir and cook over low heat until sugar is dissolved. Cool. Pour over meat and marinate for at least 1 hour. Best when cooked over charcoal. Use remaining marinade for basting. If you use the Quick Teriyaki Marinade, mix together and marinate meat for about 1/2 hour. Best when meat is cooked over charcoal. Baste often.
SUNDAY DINNER CHICKEN
8 chicken breasts (boneless and skinless)
1 pkg. chipped beef or 1 jar smoked chipped beef
1 can undiluted cream of chicken soup
1/2 pt. sour cream
(if desired - wrap each piece of chicken with 1 piece of bacon)
Cover bottom of flat, greased baking dish (8×12) with chipped beef. Arrange chicken on top of beef. Mix soup and sour cream. Pour over chicken. Bake at 275 degrees for 3 hours uncovered. Serves 8.
Put into oven when you leave for Sunday School and church. When you get home, cook vegetables, prepare salad and dinner is on the table in 20 minutes.
SKILLET BARBECUED CHICKEN
Chicken, with or without skin, bone or boneless
2 tbsp. butter
1 tsp. curry powder
1 clove garlic, minced
1 can onion soup
2 tbsp. flour
1 1/2 c. of water
1/2 c. of ketchup
1 tbsp. honey
1 tsp. Worcestershire sauce
In large skillet melt butter with curry powder and garlic. Add chicken and brown. Remove chicken. Into drippings, stir soup and flour together. Gradually stir in remaining ingredients. Return chicken to pan. Cover and cook over low heat until chicken is done. About 1 hour. Serve with rice or noodles.
NO PEEK CHICKEN
1 1/2 c. Minute Rice, uncooked
1 chicken, cut up or pieces
1 pkg. dry onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup
Mix dry rice with mushroom and celery soup. Rinse out cans with a little water and add to mix. Place chicken on top of rice mixture. Sprinkle onion soup on chicken rice mixture. Seal pan completely with tin foil. Bake at 325 degrees for 1 hour. Do not peek or uncover until done.
HERBED CHICKEN
1 tbsp. olive or vegetable oil
1 medium onion, chopped
1 green or sweet red pepper, chopped
6 lg. fresh mushrooms, thinly sliced
1/3 c. chicken broth
2 tbsp. red wine vinegar
1 (29 oz.) can tomato sauce
2 garlic cloves, minced
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1 lb. boneless skinless chicken breasts, cut into chunks
2 tbsp. chopped fresh basil or 1 tsp. dried basil
1 tbsp. chopped fresh sage or 1/2 tsp. dried sage
1 lb. dry linguine, cooked and drained
2 to 3 tbsp. grated Parmesan cheese
2 tbsp. chopped fresh parsley
In a skillet, heat oil over medium high. Saute onion, peppers and mushrooms until tender. Add broth and vinegar; bring to a boil. Boil 2 minutes. Add tomato sauce, garlic, sugar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 25 minutes. Add chicken, basil and sage.
Cook, uncovered, 15 minutes more or until chicken is done and sauce is lightly thickened. Serve chicken and sauce over pasta. Sprinkle with cheese and parsley. Yield: 4 servings.
GLAZED ORANGE CHICKEN
No-stick cooking spray
2 tsp. oil
3 whole chicken breasts, halved, skinned and boned
1 tbsp. cornstarch
2 tsp. sugar
1/4 tsp. marjoram
1/8 tsp. salt
1/8 tsp. onion powder
1 1/4 c. unsweetened orange juice
1 tbsp. grated orange peel
Spray large non-stick skillet with cooking spray, add oil. Heat over medium high heat until hot. Cook chicken breasts in hot oil until well browned. In small bowl, combine cornstarch, sugar, marjoram, and salt and onion powder. Gradually stir in orange juice; stir until well blended. Pour over chicken. Reduce heat, cover and simmer 15 to 20 minutes or until chicken is no longer pink, turning chicken halfway through cooking and stirring occasionally. Sprinkle with orange peel.
CHINESE STYLE FRIED CHICKEN
2 whole chicken breasts, boned and skinned
2 tomatoes, cut in pieces (1/2 inch)
1 green pepper, cut in pieces (1/2 inch)
2 tbsp. oil
Mushrooms (optional)
–SAUCE–
1/4 c. corn syrup
2 tbsp. soy sauce
1/2 c. water
1 tbsp. corn starch
1/4 tsp. ground ginger
Pinch garlic powder
2 tbsp. sherry (optional)
Mix together
Heat oil in large skillet. Add chicken cut in 1/2 inch pieces and cook for 3 minutes. Stir occasionally. Stir in tomatoes and green pepper. Add sauce, mix, bring to boil, stirring constantly. Continue to boil for 1 minute.
Mixture thickens because of corn starch. Serve over cooked rice Serves 4.
CHICKEN TERI YAKI
–TERI SAUCE–
4 c. (1 quart) soy sauce (Kikkoman preferred)
1/4 c. (2 oz.) Mogen David concord white wine or equivalent (optional but it does add special taste - alcohol evaporates when cooking)
1/2 c. (4 oz.) brown sugar
1 oz. garlic powder
1 tsp. of ANI-NO-MOTO or Accent
Cut chicken into serving pieces. Mix above ingredients thoroughly and cook until it boils before cooking chicken. Put chicken into boiling sauce for about 15 minutes. Remove pieces of chicken and broil until brown over charcoal or in oven. Dip again into sauce and broil other side, or just bake in over for about 35 minutes at 325 degrees.
CHICKEN AND DUMPLINGS
1 large chicken
Place chicken in stewing kettle with a handful of parsley, a good dash of poultry seasoning and salt and pepper to taste. Simmer 4 hours until tender. Add dumplings to the pot and steam 10 minutes.
–DUMPLINGS–
2 c. flour
4 tsp. baking powder
2/3 c. milk
1/2 tsp. salt
2 tsp. butter
Mix dry ingredients. Work in the butter with finger tips. Add milk gradually. Roll out very thin and cut in strips one inch by two inches. Drop in hot broth.
2 tablespoons flour
1 cup milk
1 cup cream
2 egg yolks
1 green pepper, minced
1 cup quartered mushrooms
1 pimiento cut in narrow strips
2 cups cooked diced chicken
1 teaspoon salt
1/2 teaspoon pepper
Make a white sauce using meat drippings, flour, milk, cream, salt and pepper. Add mushrooms, green pepper, pimiento and chicken. Cook until the meat is done. Just before serving stir in the egg yolks, slightly beaten, and cook for a about a minute or two, stirring constantly. Serve at once on hot toast.
EASY CHICKEN POT PIE
2 c. diced, cooked chicken
1 med. onion, chopped
4 boiled eggs, grated or chopped
2 cans mixed vegetables, drained
2 cans cream of chicken soup
1 can cream of celery soup
1/2 c. chicken broth
–CRUST–
1 c. sweet milk
1 c. mayonnaise
1 c. self-rising flour
Layer first three ingredients in dish. Mix soup, broths and vegetables. Pour over chicken. Mix milk, mayonnaise and flour; spread over soup mix for crust. Bake at 350 degrees for 1 to 1 1/2 hours until golden brown.
TERIYAKI CHICKEN
1 chicken, cut up or 2 lbs. Teriyaki beef or top sirloin steak sliced thin
2 tsp. grated fresh ginger
1 clove garlic, chopped fine
1 medium onion, chopped
1/3 c. soy sauce
1/4 c. sugar
1/4 c. sake
–QUICK TERIYAKI MARINADE–
1 c. soy sauce
1 1/2 - 1 1/4 c. brown sugar
1 tsp. oyster sauce
1 tsp. mirin (sweet rice wine)
1 clove chopped garlic
Grated fresh ginger
Mix all ingredients except meat. Stir and cook over low heat until sugar is dissolved. Cool. Pour over meat and marinate for at least 1 hour. Best when cooked over charcoal. Use remaining marinade for basting. If you use the Quick Teriyaki Marinade, mix together and marinate meat for about 1/2 hour. Best when meat is cooked over charcoal. Baste often.
SUNDAY DINNER CHICKEN
8 chicken breasts (boneless and skinless)
1 pkg. chipped beef or 1 jar smoked chipped beef
1 can undiluted cream of chicken soup
1/2 pt. sour cream
(if desired - wrap each piece of chicken with 1 piece of bacon)
Cover bottom of flat, greased baking dish (8×12) with chipped beef. Arrange chicken on top of beef. Mix soup and sour cream. Pour over chicken. Bake at 275 degrees for 3 hours uncovered. Serves 8.
Put into oven when you leave for Sunday School and church. When you get home, cook vegetables, prepare salad and dinner is on the table in 20 minutes.
SKILLET BARBECUED CHICKEN
Chicken, with or without skin, bone or boneless
2 tbsp. butter
1 tsp. curry powder
1 clove garlic, minced
1 can onion soup
2 tbsp. flour
1 1/2 c. of water
1/2 c. of ketchup
1 tbsp. honey
1 tsp. Worcestershire sauce
In large skillet melt butter with curry powder and garlic. Add chicken and brown. Remove chicken. Into drippings, stir soup and flour together. Gradually stir in remaining ingredients. Return chicken to pan. Cover and cook over low heat until chicken is done. About 1 hour. Serve with rice or noodles.
NO PEEK CHICKEN
1 1/2 c. Minute Rice, uncooked
1 chicken, cut up or pieces
1 pkg. dry onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup
Mix dry rice with mushroom and celery soup. Rinse out cans with a little water and add to mix. Place chicken on top of rice mixture. Sprinkle onion soup on chicken rice mixture. Seal pan completely with tin foil. Bake at 325 degrees for 1 hour. Do not peek or uncover until done.
HERBED CHICKEN
1 tbsp. olive or vegetable oil
1 medium onion, chopped
1 green or sweet red pepper, chopped
6 lg. fresh mushrooms, thinly sliced
1/3 c. chicken broth
2 tbsp. red wine vinegar
1 (29 oz.) can tomato sauce
2 garlic cloves, minced
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1 lb. boneless skinless chicken breasts, cut into chunks
2 tbsp. chopped fresh basil or 1 tsp. dried basil
1 tbsp. chopped fresh sage or 1/2 tsp. dried sage
1 lb. dry linguine, cooked and drained
2 to 3 tbsp. grated Parmesan cheese
2 tbsp. chopped fresh parsley
In a skillet, heat oil over medium high. Saute onion, peppers and mushrooms until tender. Add broth and vinegar; bring to a boil. Boil 2 minutes. Add tomato sauce, garlic, sugar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 25 minutes. Add chicken, basil and sage.
Cook, uncovered, 15 minutes more or until chicken is done and sauce is lightly thickened. Serve chicken and sauce over pasta. Sprinkle with cheese and parsley. Yield: 4 servings.
GLAZED ORANGE CHICKEN
No-stick cooking spray
2 tsp. oil
3 whole chicken breasts, halved, skinned and boned
1 tbsp. cornstarch
2 tsp. sugar
1/4 tsp. marjoram
1/8 tsp. salt
1/8 tsp. onion powder
1 1/4 c. unsweetened orange juice
1 tbsp. grated orange peel
Spray large non-stick skillet with cooking spray, add oil. Heat over medium high heat until hot. Cook chicken breasts in hot oil until well browned. In small bowl, combine cornstarch, sugar, marjoram, and salt and onion powder. Gradually stir in orange juice; stir until well blended. Pour over chicken. Reduce heat, cover and simmer 15 to 20 minutes or until chicken is no longer pink, turning chicken halfway through cooking and stirring occasionally. Sprinkle with orange peel.
CHINESE STYLE FRIED CHICKEN
2 whole chicken breasts, boned and skinned
2 tomatoes, cut in pieces (1/2 inch)
1 green pepper, cut in pieces (1/2 inch)
2 tbsp. oil
Mushrooms (optional)
–SAUCE–
1/4 c. corn syrup
2 tbsp. soy sauce
1/2 c. water
1 tbsp. corn starch
1/4 tsp. ground ginger
Pinch garlic powder
2 tbsp. sherry (optional)
Mix together
Heat oil in large skillet. Add chicken cut in 1/2 inch pieces and cook for 3 minutes. Stir occasionally. Stir in tomatoes and green pepper. Add sauce, mix, bring to boil, stirring constantly. Continue to boil for 1 minute.
Mixture thickens because of corn starch. Serve over cooked rice Serves 4.
CHICKEN TERI YAKI
–TERI SAUCE–
4 c. (1 quart) soy sauce (Kikkoman preferred)
1/4 c. (2 oz.) Mogen David concord white wine or equivalent (optional but it does add special taste - alcohol evaporates when cooking)
1/2 c. (4 oz.) brown sugar
1 oz. garlic powder
1 tsp. of ANI-NO-MOTO or Accent
Cut chicken into serving pieces. Mix above ingredients thoroughly and cook until it boils before cooking chicken. Put chicken into boiling sauce for about 15 minutes. Remove pieces of chicken and broil until brown over charcoal or in oven. Dip again into sauce and broil other side, or just bake in over for about 35 minutes at 325 degrees.
CHICKEN AND DUMPLINGS
1 large chicken
Place chicken in stewing kettle with a handful of parsley, a good dash of poultry seasoning and salt and pepper to taste. Simmer 4 hours until tender. Add dumplings to the pot and steam 10 minutes.
–DUMPLINGS–
2 c. flour
4 tsp. baking powder
2/3 c. milk
1/2 tsp. salt
2 tsp. butter
Mix dry ingredients. Work in the butter with finger tips. Add milk gradually. Roll out very thin and cut in strips one inch by two inches. Drop in hot broth.
Lipton’s Onion Soup
3/4 c. minced onion
1/3 c. beef bouillon
4 tsp onion powder
1/4 tsp crushed celery seed
1/4 tsp sugar
Combine all ingredients
Store in tight fitting container
About 5 Tbls. of mix are equal to 1 1.25 oz pkg.
Use in making soup or onion dip (Mix 5 Tbls. with one
1/3 c. beef bouillon
4 tsp onion powder
1/4 tsp crushed celery seed
1/4 tsp sugar
Combine all ingredients
Store in tight fitting container
About 5 Tbls. of mix are equal to 1 1.25 oz pkg.
Use in making soup or onion dip (Mix 5 Tbls. with one
Little Caesar’s Crazy Sauce
15 Ounces Canned Tomato Paste
1/2 Teaspoon salt
1/4 Teaspoon pepper
1/4 Teaspoon garlic powder
1/4 Teaspoon dried basil
1/4 Teaspoon dried marjoram
1/4 Teaspoon dried oregano
1/4 Teaspoon ground thyme
Combine all the ingredients in an uncovered saucepan over medium heat.
When the sauce begins to bubble, reduce the heat and simmer for 30 minutes, stirring often.
Remove the sauce from the heat and let it cool.
Store in a tightly sealed container in the refrigerator;
it will keep for 3 to 4 weeks. Makes 1 1/2 cups.
1/2 Teaspoon salt
1/4 Teaspoon pepper
1/4 Teaspoon garlic powder
1/4 Teaspoon dried basil
1/4 Teaspoon dried marjoram
1/4 Teaspoon dried oregano
1/4 Teaspoon ground thyme
Combine all the ingredients in an uncovered saucepan over medium heat.
When the sauce begins to bubble, reduce the heat and simmer for 30 minutes, stirring often.
Remove the sauce from the heat and let it cool.
Store in a tightly sealed container in the refrigerator;
it will keep for 3 to 4 weeks. Makes 1 1/2 cups.
Lowry’s Seasoned Salt
2 tablespoons pepper
1 tablespoon chicken bouillon powder
1 teaspoon onion salt
1 teaspoon onion powder
1 tablespoon garlic salt
1 teaspoon cumin powder
1 teaspoon dry marjoram leaves
1 tablespoon minced parsley
1 teaspoon paprika
1/2 teaspoon curry powder
1 tablespoon chili powder
1/3 cup salt
Mix all ingredients together thoroughly, or put all ingredients in 1 qt.
mayonnaise jar with tight fitting lid, shaking until blended well.
Keep at room temperature. Use within 3 months
Makes about 1 cup.
1 tablespoon chicken bouillon powder
1 teaspoon onion salt
1 teaspoon onion powder
1 tablespoon garlic salt
1 teaspoon cumin powder
1 teaspoon dry marjoram leaves
1 tablespoon minced parsley
1 teaspoon paprika
1/2 teaspoon curry powder
1 tablespoon chili powder
1/3 cup salt
Mix all ingredients together thoroughly, or put all ingredients in 1 qt.
mayonnaise jar with tight fitting lid, shaking until blended well.
Keep at room temperature. Use within 3 months
Makes about 1 cup.
McDonald’s Big Mac Sauce
1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place sauce in a covered container and refrigerate for several hours,
or overnight, so that the flavors blend. Stir the sauce a couple of
times as it chills.
Makes about 3/4 cup.
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place sauce in a covered container and refrigerate for several hours,
or overnight, so that the flavors blend. Stir the sauce a couple of
times as it chills.
Makes about 3/4 cup.
Miracle Whip
4 egg yolks
1 t. Salt
2 t. Dry mustard
6 T. Vinegar
3 cups salad oil
3 T. Flour or cornstarch
1 cup boiling water
2 T. Sugar
1/4 cup vinegar
1 T. Salt
With mixer blend egg yolks, 1 t. Salt., 2 T. sugar,
and 2 T., vinegar. Very slowly add 1 cup oil, a few
drops at a time, and mix thoroughly. Add remaining oil,
a little faster but be careful to blend each addition
before adding more oil. When all oil has been added,
add 4 T. Vinegar. Now put remaining ingredients
in a saucepan and cook to a smooth paste. Add this
hot mixture to the mayonnaise and blend well.
Pour in a container & cool in the refrigerator.
Makes slightly more than 1 quart.
1 t. Salt
2 t. Dry mustard
6 T. Vinegar
3 cups salad oil
3 T. Flour or cornstarch
1 cup boiling water
2 T. Sugar
1/4 cup vinegar
1 T. Salt
With mixer blend egg yolks, 1 t. Salt., 2 T. sugar,
and 2 T., vinegar. Very slowly add 1 cup oil, a few
drops at a time, and mix thoroughly. Add remaining oil,
a little faster but be careful to blend each addition
before adding more oil. When all oil has been added,
add 4 T. Vinegar. Now put remaining ingredients
in a saucepan and cook to a smooth paste. Add this
hot mixture to the mayonnaise and blend well.
Pour in a container & cool in the refrigerator.
Makes slightly more than 1 quart.
Nutri-Grain Bars
1 pkg yellow cake mix
3/4 cup butter
2 1/2 cups quick oats
12 ounces preserves or jam
1 T water
Preheat oven to 375. Melt butter. Combine cake
mix and oats in a large bowl; stir in the melted
butter until the mixture is crumbly. Measure half
of this mixture (about 3 cups) into a greased
13×9x2-inch pan. Press firmly into pan to cover
the bottom.
Combine preserves and water; spoon over crumb
mixture in pan, and spread evenly. Cover with
remaining crumb mixture. Pat firmly to make top
even.
Bake at 375 for 20 minutes–top should be very
light brown. Cool completely before cutting into
bars.
3/4 cup butter
2 1/2 cups quick oats
12 ounces preserves or jam
1 T water
Preheat oven to 375. Melt butter. Combine cake
mix and oats in a large bowl; stir in the melted
butter until the mixture is crumbly. Measure half
of this mixture (about 3 cups) into a greased
13×9x2-inch pan. Press firmly into pan to cover
the bottom.
Combine preserves and water; spoon over crumb
mixture in pan, and spread evenly. Cover with
remaining crumb mixture. Pat firmly to make top
even.
Bake at 375 for 20 minutes–top should be very
light brown. Cool completely before cutting into
bars.
Olive Garden Eggplant Parmigiana
2 Eggplants; peel; slice 1/4″ circles
Flour
Oil
Seasoned salt
1 lb. jar meat-flavored Prego
1/4 cup grape jelly
14 oz. can sliced-style stewed tomatoes
1/2 lb. shredded mozzarella cheese
1/4 cup grated parmesan cheese
Moisten eggplant (milk) and coat lightly in flour. Quickly brown
slices in hot oil, dusting each side generously with seasoned salt.
When fork tender and golden brown transfer to a 9 X 13 X 2 pan.
Cover loosely with foil and bake at 375 F. about 20 to 25 minutes
or until tender.
SAUCE-Combine sauce, jelly and tomatoes that have been broken
up with a fork. Heat on medium until hot, but do not boil.
Spread mozzarella cheese over eggplant, then add sauce. Top
with parmesan cheese and return to oven for 5-10 minutes
to melt mozzarella. Serve immediately.
Flour
Oil
Seasoned salt
1 lb. jar meat-flavored Prego
1/4 cup grape jelly
14 oz. can sliced-style stewed tomatoes
1/2 lb. shredded mozzarella cheese
1/4 cup grated parmesan cheese
Moisten eggplant (milk) and coat lightly in flour. Quickly brown
slices in hot oil, dusting each side generously with seasoned salt.
When fork tender and golden brown transfer to a 9 X 13 X 2 pan.
Cover loosely with foil and bake at 375 F. about 20 to 25 minutes
or until tender.
SAUCE-Combine sauce, jelly and tomatoes that have been broken
up with a fork. Heat on medium until hot, but do not boil.
Spread mozzarella cheese over eggplant, then add sauce. Top
with parmesan cheese and return to oven for 5-10 minutes
to melt mozzarella. Serve immediately.
Outback Steakhouse Coconut Shrimp
1 1/2 lb large raw shrimp
1/2 c all-purpose flour
1/2 c cornstarch
1 T salt
1/2 T white pepper
2 T vegetable oil
1 c ice water
oil for deep frying
2 c short shredded coconut
1/2 c orange marmalade
1/4 c Grey Poupon country mustard
1/4 c honey
3-4 drops Tabasco sauce
Peel, devein & wash shrimp. Dry well on paper towels. Set aside.
In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water.
Stir to blend. To fry: heat oil to 350 in deep fryer or electric
skillet. Spread coconut on a flat pan a little at a time, adding
more as needed. Dip shrimp in batter, then roll in coconut.
Fry in hot oil until lightly browned, about 4 minutes.
Bake at 300 5 minutes to finish cooking of the shrimp.
Serve with sweet & sour sauce or the following sauce: Combine
marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste
1/2 c all-purpose flour
1/2 c cornstarch
1 T salt
1/2 T white pepper
2 T vegetable oil
1 c ice water
oil for deep frying
2 c short shredded coconut
1/2 c orange marmalade
1/4 c Grey Poupon country mustard
1/4 c honey
3-4 drops Tabasco sauce
Peel, devein & wash shrimp. Dry well on paper towels. Set aside.
In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water.
Stir to blend. To fry: heat oil to 350 in deep fryer or electric
skillet. Spread coconut on a flat pan a little at a time, adding
more as needed. Dip shrimp in batter, then roll in coconut.
Fry in hot oil until lightly browned, about 4 minutes.
Bake at 300 5 minutes to finish cooking of the shrimp.
Serve with sweet & sour sauce or the following sauce: Combine
marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste
Papa John’s Garlic Sauce
1/4 - 1/2 stick margarine
1/2 T Garlic powder
1/4 t salt
Melt butter in the microwave (about 30 seconds).
Put in salt and garlic powder (to taste).
Microwave for 5 seconds longer.
Pecan Sandies
1 1/2 c Vegetable shortening
3/4 c Granulated sugar
1 1/2 ts Salt
2 Eggs
4 c All purpose flour
1/4 ts Baking soda
2 tb Water
1 c Shelled pecans
1 Preheat the oven to 325~F
2. In a large bowl, cream together the shortening, sugar, and salt
with an electric mixer on medium speed.
3. Add the eggs and beat well.
4. While mixing, slowly add the flour, baking soda, and water.
5. Chop the pecans into very small bits using a food processor or
blender on low speed. Be careful not to overchop; you don’t want
to make pecan dust. The pieces should be about the size of rice grains.
6. Add the pecans to the dough and knead with your hands until the pecans
are well blended into the mixture.
7. Roll the dough into 1 inch balls and press flat with your hands
onto ungreased baking sheets. The cookies should be about 2 inches
in diameter and 1/2 inch thick.
8. Bake for 25-30 minutes or until the edges of the cookies are
golden brown.
1/2 T Garlic powder
1/4 t salt
Melt butter in the microwave (about 30 seconds).
Put in salt and garlic powder (to taste).
Microwave for 5 seconds longer.
Pecan Sandies
1 1/2 c Vegetable shortening
3/4 c Granulated sugar
1 1/2 ts Salt
2 Eggs
4 c All purpose flour
1/4 ts Baking soda
2 tb Water
1 c Shelled pecans
1 Preheat the oven to 325~F
2. In a large bowl, cream together the shortening, sugar, and salt
with an electric mixer on medium speed.
3. Add the eggs and beat well.
4. While mixing, slowly add the flour, baking soda, and water.
5. Chop the pecans into very small bits using a food processor or
blender on low speed. Be careful not to overchop; you don’t want
to make pecan dust. The pieces should be about the size of rice grains.
6. Add the pecans to the dough and knead with your hands until the pecans
are well blended into the mixture.
7. Roll the dough into 1 inch balls and press flat with your hands
onto ungreased baking sheets. The cookies should be about 2 inches
in diameter and 1/2 inch thick.
8. Bake for 25-30 minutes or until the edges of the cookies are
golden brown.
Shake and Bake
4 Cups Flour
2 Tsp. Cayenne Pepper
1 Cup Bran Flake Cereal (crushed)
2 Tbls. Parsley Flakes
2 Tsp. Garlic Powder
1 Tbls. Onion Powder
2 Tsp. Chili Powder
2 Tbls. Taco Seasoning
1 Tsp. Ground Pepper
1 Tsp. Curry Powder
1 Tsp. Basil
1 Tsp. Oregano
Mix together well.
Preheat oven to 400F
Dredge 1 disjointed chicken in above mix.
Melt 1/4 cup butter in a shallow 9 x 12 baking pan.
Place chicken skin side down and baste top with
melted butter from the pan. Bake uncovered for 25 min.
Turn skin side up, reduce heat to 350F and bake
until tender; 30 - 35 minutes.
Sbarro Tomato Sauce
2 - 1 lb. 12 oz. Cans Crushed Tomatoes
1 - Tomato Can Cold Water (more or less to desired thickness)
4 Oz. Grated Romano Cheese
12 oz. Olive Oil
10 oz. Diced Onions
1 oz. Chopped Fresh Garlic
1/2 oz. Chopped Fresh Italian Parsley
3 oz. Sherry Cooking Wine
**SPICES**
2 Tbls. Salt
2 tsp. Oregano
1/2 tsp. Crushed Red Pepper
1/2 tsp. Black Pepper
2 tsp. Basil
1. Heat oil until hot but not smoking. Add onions and saute until
almost browned. Add garlic.
2. When garlic is brown, de-glaze pan with sherry. Add parsley and stir.
3. Add tomatoes, water, cheese, and spices. Mix well.
4. Bring just to boil and simmer one hour.
Sara Lee Poundcake
1 stick unsalted butter
3/4 C. sugar
3 eggs
1 C. cake flour
2 T. dry powdered milk
1 T. corn syrup
juice of half a small lemon
1/4 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
1/2 tsp. baking powder
1/4 tsp. mace (optional)
Allow butter to reach room temperature, if you can try to use unsalted
butter. Cream sugar and butter together until light and fluffy.
Add eggs one at a time and mix well. Add in flour, powdered milk,
and corn syrup. Beat each in well. Add juice of half a lemon, salt,
vanilla, nutmeg, and mace. Make sure everything is well blended,
and pour into a greased loaf pan. Bake at 325 degrees for 45 minutes,
checking for doneness by inserting a toothpick and seeing if it comes
out clean.
You almost want to underbake this.
Sara Lee Cheesecake
Crust:
1 1/2 cups Fine graham cracker crumbs
1/4 cup Granulated sugar
1/2 cup Butter (softened)
Filling:
1 pound Cream cheese
1 cup Sour cream
2 tablespoons Cornstarch
1 cup Granulated sugar
2 tablespoons Butter (softened)
1 teaspoon Vanilla extract
Topping:
3/4 cup Sour cream
1/4 cup Powdered sugar
Preheat oven to 375 F. For crust combine crumbs, sugar and butter and mix
well. Press firmly into 9″ pie-pan covering bottom only. Bake for 8 min.,
or until the edges are slightly brown. Reduce oven to 350 F. For filling,
combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix
until sugar has disolved. Add the butter and vanilla and blend until
smooth. Be careful not to overmix, or the filling will become too fluffy
and will crack when cooling. Pour the filling over the crust. Bake for 30
to 35 min., or until knife inserted 1″ from edge comes out clean. Cool 1
hr. For topping, mix sour cream and powdered sugar. Spread mixture over
top of cooled cheesecake. Chill or freeze until ready to eat.
Ruby Tuesday Apple Pie
1 (9-inch) frozen deep-dish apple pie
(double crust or old-fashioned)
1 stick Butter
1 C. Light Brown Sugar
3 1/2 tsp. Cinnamon
1/4 tsp. Allspice
1/4 tsp. Ground Clove
1 1/2 tsp. Lemon Juice
3/4 C. flour
1/2 C. sugar
10 Tbsp. frozen butter (see Note)
1 1/3 C. chopped walnuts
Ice cream (optional)
Let pie thaw at room temperature for 30 to 45 minutes.
Preheat oven to 350 degrees. In a small saucepan, melt the stick of
butter over medium heat. Add 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon,
allspice, cloves and lemon juice. Stir until well blended and sugar is
melted, about 3 minutes. Make an X in the center of the top crust of the
pie and fold back the crust.
Pour the butter mixture evenly into the pie and then replace the crust.
Leave 4 vent holes, sealing the rest of the pastry.
Bake for 30 minutes.
Remove from the oven and set aside. Reduce heat to 325 degrees.
Grate frozen butter into a medium-sized bowl. Toss the grated butter with
flour, remaining sugars, remaining cinnamon and walnuts.
Carefully wrap an aluminum foil band around the edge of the pie,
creating a lip to hold topping. Sprinkle topping evenly over pie.
Bake for 30 to 40 minutes. Let rest for 10 minutes then
serve with ice cream, if desired.
Reese’s Peanut Butter Cups
6 oz Pkg semi sweet chocolate chips
4 Nestles milk chocolate bars
1 1/4 c Peanut butter
Put chocolate chips, chocolate bars, and 1/4 c peanut butter in top
of double boiler over HOT, not boiling water, stirring till smooth.
Use small muffin tin liners, or cut regular cupcake liners down to a
1″ depth. Spoon HALF of the chocolate mixture equally into the
liners. Melt the rest of the peanut butter over hot water, and spoon
this equally over the chocolate layer. Top with remaining chocolate.
Refrigerate to allow cups to set up before serving.
Makes: 24 tiny/12 large
Red Lobster Cheese Biscuits
Dough:
1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water
Garlic Spread:
1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley
To cold water, add Bisquik and cheese, blending in a mixing bowl.
Mix until dough is firm.
Using a small scoop, place the dough on a baking pan lined with
baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
golden brown. While biscuits bake, combine spread ingredients.
Brush baked biscuits with the garlic topping.
Popeye’s Fried Chicken
3 c Self-rising flour
1 c Cornstarch
3 tb Seasoned salt
2 tb Paprika
1 ts Baking soda
1 pk Italian Salad Dressing Mix Powder
1 pk Onion Soup Mix — (1 1/2 Ounces)
1 pk Spaghetti sauce mix — (1/2 Ounce)
3 tb Sugar
3 c Corn flakes — crushed
2 Eggs — well beaten
1/4 c Cold water
4 lb Chicken — cut up
Combine first 9 ingredients in large bowl. Put the cornflakes into
another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil
into a heavy roomy skillet to fill it 1″ deep. Get it HOT! Grease a
9×12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken
pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into
egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back
into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4
minutes on medium high. Turn and brown other side of each piece.
Don’t crowd pieces during frying. Place in prepared pan in single
layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side
loose for steam to escape. Bake at 350~ for 35-40 minutes removing
foil then to test tenderness of chicken. Allow to bake uncovered 5
minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
well up to 4 days. Do not freeze these leftovers. Leftover coating
mix (1st 9 ingredients) can be stored at room temp in covered
container up to 2 months.
2 Tsp. Cayenne Pepper
1 Cup Bran Flake Cereal (crushed)
2 Tbls. Parsley Flakes
2 Tsp. Garlic Powder
1 Tbls. Onion Powder
2 Tsp. Chili Powder
2 Tbls. Taco Seasoning
1 Tsp. Ground Pepper
1 Tsp. Curry Powder
1 Tsp. Basil
1 Tsp. Oregano
Mix together well.
Preheat oven to 400F
Dredge 1 disjointed chicken in above mix.
Melt 1/4 cup butter in a shallow 9 x 12 baking pan.
Place chicken skin side down and baste top with
melted butter from the pan. Bake uncovered for 25 min.
Turn skin side up, reduce heat to 350F and bake
until tender; 30 - 35 minutes.
Sbarro Tomato Sauce
2 - 1 lb. 12 oz. Cans Crushed Tomatoes
1 - Tomato Can Cold Water (more or less to desired thickness)
4 Oz. Grated Romano Cheese
12 oz. Olive Oil
10 oz. Diced Onions
1 oz. Chopped Fresh Garlic
1/2 oz. Chopped Fresh Italian Parsley
3 oz. Sherry Cooking Wine
**SPICES**
2 Tbls. Salt
2 tsp. Oregano
1/2 tsp. Crushed Red Pepper
1/2 tsp. Black Pepper
2 tsp. Basil
1. Heat oil until hot but not smoking. Add onions and saute until
almost browned. Add garlic.
2. When garlic is brown, de-glaze pan with sherry. Add parsley and stir.
3. Add tomatoes, water, cheese, and spices. Mix well.
4. Bring just to boil and simmer one hour.
Sara Lee Poundcake
1 stick unsalted butter
3/4 C. sugar
3 eggs
1 C. cake flour
2 T. dry powdered milk
1 T. corn syrup
juice of half a small lemon
1/4 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
1/2 tsp. baking powder
1/4 tsp. mace (optional)
Allow butter to reach room temperature, if you can try to use unsalted
butter. Cream sugar and butter together until light and fluffy.
Add eggs one at a time and mix well. Add in flour, powdered milk,
and corn syrup. Beat each in well. Add juice of half a lemon, salt,
vanilla, nutmeg, and mace. Make sure everything is well blended,
and pour into a greased loaf pan. Bake at 325 degrees for 45 minutes,
checking for doneness by inserting a toothpick and seeing if it comes
out clean.
You almost want to underbake this.
Sara Lee Cheesecake
Crust:
1 1/2 cups Fine graham cracker crumbs
1/4 cup Granulated sugar
1/2 cup Butter (softened)
Filling:
1 pound Cream cheese
1 cup Sour cream
2 tablespoons Cornstarch
1 cup Granulated sugar
2 tablespoons Butter (softened)
1 teaspoon Vanilla extract
Topping:
3/4 cup Sour cream
1/4 cup Powdered sugar
Preheat oven to 375 F. For crust combine crumbs, sugar and butter and mix
well. Press firmly into 9″ pie-pan covering bottom only. Bake for 8 min.,
or until the edges are slightly brown. Reduce oven to 350 F. For filling,
combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix
until sugar has disolved. Add the butter and vanilla and blend until
smooth. Be careful not to overmix, or the filling will become too fluffy
and will crack when cooling. Pour the filling over the crust. Bake for 30
to 35 min., or until knife inserted 1″ from edge comes out clean. Cool 1
hr. For topping, mix sour cream and powdered sugar. Spread mixture over
top of cooled cheesecake. Chill or freeze until ready to eat.
Ruby Tuesday Apple Pie
1 (9-inch) frozen deep-dish apple pie
(double crust or old-fashioned)
1 stick Butter
1 C. Light Brown Sugar
3 1/2 tsp. Cinnamon
1/4 tsp. Allspice
1/4 tsp. Ground Clove
1 1/2 tsp. Lemon Juice
3/4 C. flour
1/2 C. sugar
10 Tbsp. frozen butter (see Note)
1 1/3 C. chopped walnuts
Ice cream (optional)
Let pie thaw at room temperature for 30 to 45 minutes.
Preheat oven to 350 degrees. In a small saucepan, melt the stick of
butter over medium heat. Add 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon,
allspice, cloves and lemon juice. Stir until well blended and sugar is
melted, about 3 minutes. Make an X in the center of the top crust of the
pie and fold back the crust.
Pour the butter mixture evenly into the pie and then replace the crust.
Leave 4 vent holes, sealing the rest of the pastry.
Bake for 30 minutes.
Remove from the oven and set aside. Reduce heat to 325 degrees.
Grate frozen butter into a medium-sized bowl. Toss the grated butter with
flour, remaining sugars, remaining cinnamon and walnuts.
Carefully wrap an aluminum foil band around the edge of the pie,
creating a lip to hold topping. Sprinkle topping evenly over pie.
Bake for 30 to 40 minutes. Let rest for 10 minutes then
serve with ice cream, if desired.
Reese’s Peanut Butter Cups
6 oz Pkg semi sweet chocolate chips
4 Nestles milk chocolate bars
1 1/4 c Peanut butter
Put chocolate chips, chocolate bars, and 1/4 c peanut butter in top
of double boiler over HOT, not boiling water, stirring till smooth.
Use small muffin tin liners, or cut regular cupcake liners down to a
1″ depth. Spoon HALF of the chocolate mixture equally into the
liners. Melt the rest of the peanut butter over hot water, and spoon
this equally over the chocolate layer. Top with remaining chocolate.
Refrigerate to allow cups to set up before serving.
Makes: 24 tiny/12 large
Red Lobster Cheese Biscuits
Dough:
1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water
Garlic Spread:
1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley
To cold water, add Bisquik and cheese, blending in a mixing bowl.
Mix until dough is firm.
Using a small scoop, place the dough on a baking pan lined with
baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
golden brown. While biscuits bake, combine spread ingredients.
Brush baked biscuits with the garlic topping.
Popeye’s Fried Chicken
3 c Self-rising flour
1 c Cornstarch
3 tb Seasoned salt
2 tb Paprika
1 ts Baking soda
1 pk Italian Salad Dressing Mix Powder
1 pk Onion Soup Mix — (1 1/2 Ounces)
1 pk Spaghetti sauce mix — (1/2 Ounce)
3 tb Sugar
3 c Corn flakes — crushed
2 Eggs — well beaten
1/4 c Cold water
4 lb Chicken — cut up
Combine first 9 ingredients in large bowl. Put the cornflakes into
another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil
into a heavy roomy skillet to fill it 1″ deep. Get it HOT! Grease a
9×12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken
pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into
egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back
into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4
minutes on medium high. Turn and brown other side of each piece.
Don’t crowd pieces during frying. Place in prepared pan in single
layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side
loose for steam to escape. Bake at 350~ for 35-40 minutes removing
foil then to test tenderness of chicken. Allow to bake uncovered 5
minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
well up to 4 days. Do not freeze these leftovers. Leftover coating
mix (1st 9 ingredients) can be stored at room temp in covered
container up to 2 months.
Restaurant Recipes
York Peppermint Patties
1 Egg white
4 cups powdered sugar
1/3 cup light corn syrup
1/2 teaspoon Peppermint oil or extract
Cornstarch for dusting
1 16-oz. bag semi-sweet chocolate chips
1. In a medium bow, beat the egg white until it is stiff
and forms peaks. Don’t use a plastic bowl for this.
2. Slowly add the powdered sugar while blending with an
electric mixer set on medium speed.
3. Add the corn syrup and peppermint oil or extract and
knead the mixture with your hands until it has the smooth
consistency of dough.
4. Using a flat surface and a rolling pin lightly dusted with
cornstarch, roll out the peppermint dough 1/4-inch thick.
5. Punch out circles of peppermint dough with a biscuit
cutter or a clean can with a diameter of about 2 1/2- inches. Make approximately 20, place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes.
6. Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time.
Melt thoroughly, but do not overheat. Melting the chocolate chips can also be done using double-boiler over low heat.
7. Drop each patty into the chocolate and coat completely.
Using 2 forks, one in each hand, lift the coated patty from the chocolate. Gently tap the forks against the bowl to knock of the excess chocolate and place each patty on waxed paper.
8. Chill the peppermint patties until firm, about
30 minutes. Makes 20 peppermint patties.
Yoo Hoo
1/2 Cup Nestle chocolate powder
1 1/2 Cups Nonfat dry milk powder
3 Cups Water
Mix all contents in a blender for 30 seconds.
Refrigerate till cool. Makes 2 drinks.
Wicker’s BBQ Sauce
1 1/4 cups Cider vinegar
1 tsp. black pepper
2 1/2 tsp. salt
1 1/2 tsp. sugar
4 tsp. chili powder
1 tsp. dry mustard
1 tsp. paprika
1/2 tsp. ground cumin
Combine all ingredients and cook for 5-10
minutes to dissolve spices. Use as a marinade
and basting with your favorite BBQ recipe.
Wheat Thins
1 3/4 c Whole wheat flour
1 1/2 c White flour
1/3 c Oil
3/4 ts Salt
1 c Water
1. In large mixing bowl, combine the flours and thoroughly mix.
2. In separate bowl blend the oil, salt, and water.
3. Add liquid mixture to dry, mixing well but as little as possible.
4. Roll as thin as possible on unoiled cookie sheet - not more than 1/8″
thick. Mark with knife for size crackers desired, but do not cut
through. Prick each cracker a few times with fork. Sprinkle lightly
with salt or onion salt, if desired.
5. Bake at 350F until crisp and light brown, about 30 minutes.
6. When cool, separate into individual crackers.
Wendy’s Frosty
1 c Milk
1/2 c Nestle’s Quik
3 c Softened Vanilla ice cream
-in refrigerator 1 hour
Blend Milk and Quik for 10 seconds on high speed.
“Pulse” in the ice cream until barely mixed.
Wendy’s Chili
1 pound ground beef
1 - 14.5 Oz. can tomato sauce
1 - 14.5 Oz. can kidney beans (with liquid)
1 - 14.5 Oz. can pinto beans (with liquid)
1/2 cup diced onion
1/4 cup diced green chilies
1/4 cup diced celery
2 medium tomatoes, chopped
1 teaspoons cumin powder
2 tablespoons chili powder
1 teaspoon black pepper
2 teaspoons salt
1 cup water
1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients,
and bring to a simmer over low heat. Cook, stirring every 15 minutes,
for 2 to 3 hours.
Makes about 12 servings.
Twix Bars
35 unwrapped Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread
cookies — (40)
2 bags milk-chocolate chips — (12 ounce)
1. Combine the caramels with the water in a small pan and melt over
low heat.
2. Place the shortbread cookies side by side on an ungreased cookie sheet.
3. Spoon a dab of caramel onto each cookie. Then place all the cookies in
the refrigerator until the caramel firms up.
4. In the meantime, in a double boiler over low heat, melt the chocolate
chips. You may also use the microwave for melting the chocolate.
Just heat the chips for 1 minute on high, stir, then heat for
another minute.
5. Remove the cookies from the refrigerator. Rest each one on a fork and
dip it into the chocolate. Tap the fork on the side of the pan or bowl
to knock off any excess chocoloate. Then place each one on a sheet
of waxed paper and let them cool at room temperature (65-70F).
This could take several hours, but the bars will set best this way.
If you want to speed up the process, put the candy in the
refrigerator for 30 minutes.
Makes 40 bars.
Tony Roma’s Onion Rings
6 each White onions
1 cup Milk
3 each Eggs, beaten
Salt
2 cups Pancake mix
Slice the onions crosswise and separate into rings.
Combine milk, eggs, and salt to taste in mixing bowl.
Soak the onions in the mixture about 30 minutes.
Place pancake mix in a shallow bowl.
Heat oil for frying in skillet to 375 degrees.
Remove the onion rings from milk mixture, dip in pancake mix
and place in hot oil. Fry rings until golden brown and drain on
paper towels. Pack fried onion rings solidly, but loosely, without
pressing, into an 8×4″ loaf pan. Bake at 400 degrees 10 to 15
minutes. Turn onto serving plate.
Thomas English Muffins
1 lb All-purpose or bread flour
1 t Salt
1 1/2 T Dry yeast
1 t Sugar
1 cup Warm milk
2 oz Butter, melted
Sift the flour and salt into a bowl and leave in a warm place. Dissolve
the yeast and sugar in warm (105 F) milk (M-Waved). Let froth,
then mix in the butter. Stir all the liquid into the warm flour and beat
well until smooth and elastic. Cover and proof in a warm place for 50
minutes or until doubled in bulk. Turn onto a well-floured board and
knead, working a little more flour if necessary to make the dough easier
to shape. Round up the dough, roll into a thick sausage shape and (using
the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2
~ 1 3/4 inch thick. Shape each one into a round with straight sides. Put
onto a greased baking sheet. Cover (use greased plastic wrap) and put
in a warm place to proof for 30-40 minutes or until springy to the touch.
Leave room for expansion and be careful not to over-proof, as the muffins
will get flabby and lose their shape. Warm and grease the bakestone
lightly. Lift the muffins carefully onto the bakestone and cook over very
moderate heat for 8-10 minutes until pale gold underneath. Turn and cook
the other side. Wrap in a cloth and keep warm if cooking in batches. To
serve, insert a knife in the side, pull the top and bottom slightly apart,
and insert slivers of butter.
The REAL Neiman Marcus Cookie Recipe
1/2 cup unsalted butter, softened
1 cup brown sugar
3 T granulated sugar
1 egg
2 t. vanilla extract
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1-3/4 cup flour
1-1/2 t. instant espresso powder, slightly crushed
8 ounces semi-sweet chocolate chips
Cream the butter with the sugars until fluffy. Beat in the egg & vanilla
extract. Combine the dry ingredients & beat into the butter mixture.
Stir in the chocolate chips. Drop by large spoonfuls on a greased cookie
sheet. Bake at 375 8-10 minutes, or 10-12 minutes for a crispier cookie.
Taco Bell Green Sauce
1 lb. fresh tomatillos
3 large jalapeno peppers, seeded
1 medium onion, chopped
2 cloves garlic
6 sprigs of cilantro, stems removed
2 cups chicken broth
1 T. vegetable oil
Husk tomatillos and cut in half. Stem and half peppers. Boil tomatillos
and peppers in chicken broth for 10 minutes. Strain, reserving broth.
Combine tomatillos, peppers and remaining ingredients, except for the
oil, in a blender and mix until almost smooth. Heat oil in frying pan
until very hot. Add the tomatillo mixture and cook for 4-5 minutes,
stirring constantly until dark and thick. Add reserved broth to mixture
and bring to a boil. Reduce heat and cook until thickened,
about 10 minutes, stirring occasionally.
Taco Bell Enchirito
1 pound Ground beef
1/4 teaspoon Salt
1 teaspoon Chili powder
1/2 tablespoon Dried minced onion
1 can Refried beans 30 oz.
1/4 Diced onion
1 can La Victoria enchilada sauce
2 1/2 cups Shredded cheddar cheese
1 can Sliced black olives (2 oz.)
1 package Flour tortillas (10 or 12″)
Slowly brown the ground beef in a skillet using a wooden spoon or spatula
to separate the beef into pea-sized pieces. Add the salt, chili powder, and
minced onion. With a mixer, or potato masher, beat the refried beans until
smooth. Heat beans in small saucepan or in microwave. Warm tortillas all at
once in a covered container, or wrapped in moist towel in microwave. Set on
high for 40 sec. or warm individually in skillet for 2-3 min. per side.
Spoon 3 tbs. of beef into the center of each tortilla. Sprinkle on 1/2
tsp. diced fresh onion. Add 1/3 cup refried beans. Fold sides of each
tortilla over the beans. Place the tortilla onto a plate. Spoon
3 tbs. enchilada sauce over top of the tortilla. Sprinkle on 1/4 cup
shredded cheese, and top with 3 olive slices.
Taco Bell Crispitos
1/8 C. Cinnamon
1/2 C. Sugar
10 Flour Tortillas
Oil to fry with
Mix together cinnamon and sugar very well. In a dutch oven, or
large skillet heat the oil to 350 degrees. If you do not have a
thermometer, you can set it on medium high, but be carefull to watch
that it doesn’t get too hot and begin to smoke. Quarter the tortillas
and deep fry 2-4 at a time. Allow them to cook on one side for about
30 seconds or unitl golden brown, turn over, and repeat. When
both sides are brown take out, and place on paper towels to drain.
While the tortillas are draining liberally sprinkle with cinnamon
and sugar mixture. These are really great with honey.
T.G.I. Friday’s Jack Daniels Grill Glaze
1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the
garlic will sit flat. Remove the papery skin from the garlic, but
leave enough so that the cloves stay together. Put garlic into a
small casserole dish or baking pan, drizzle olive oil over it, and
cover with a lid or foil. Bake in a preheated 325 oven for 1 hour.
Remove garlic and let it cool until you can handle it.
2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and
brown sugar in a medium saucepan over medium/high heat.
Stir occasionally until mixture boils then reduce heat until mixture
is just simmering.
3. Squeeze the sides of the head of garlic until the pasty roasted garlic
is squeezed out. Discard remaining skin and whisk to combine.
4. Add remaining ingredients to the pan and stir.
5. Let mixture simmer for 40-50 minutes or until sauce has reduced by
about 1/2 and is thick and syrupy. Make sure it doesn’t boil over.
Makes 1 cup of glaze.
Stouffer’s Macaroni and Cheese
2 - 10 ounce packages Stouffer’s Frozen Welsh Rarebit
(defrosted)
1 cup elbow macaroni
2 teaspoons salt
1 cup sour cream
1/4 cup grated Cheddar cheese
Preheat oven to 400 degrees.
Heat Welsh Rarebit in top of double boiler over rapidly
boiling water for 15 to 20 minutes just until hot.
Cook macaroni following package directions. Drain well.
Pour Welsh Rarebit into a 2-quart casserole; add cooked
macaroni, salt and sour cream. Stir to combine. Sprinkle with
grated cheese. Bake at 400 degrees for 20 minutes.
Serves 4.
Steak & Ale Hawaiian Chicken
4-6 Chicken Breasts
Marinade:
1/4 c. soy sauce
1/2 c. + 2 T. dry sherry
1 1/2 c. unsweetened pineapple juice
1/4 c. red wine vinegar
1/4 c. + 2 T. sugar
1/2 tsp. garlic powder
Combine all ingredients and marinate chicken overnight.
Remove and grill, saute or bake. Baste with marinade ONLY during the
first several minutes of cooking. Top each breast with a slice of
munster or provolone cheese and broil just until cheese starts to melt.
Snickers Candy Bar
1/4 cup light corn syrup
2 tablespoons butter
1 tablespoon vanilla extract
1/8 cup peanut butter
1 dash salt
3 cups powdered sugar
35 unwrapped Kraft caramels
1 cup dry-roasted unsalted peanuts
1 bag milk-chocolate chips — (12-ounce)
With the mixer on high speed, combine the corn syrup, butter, vanilla,
peanut butter, and salt until creamy. Slowly add the powdered sugar.
When the mixture has the consistency of dough, remove it from the bowl
with your hands and press it into a lightly greased 9×9-inch pan. Put in
the refrigerator. Melt the caramels in a small pan over low heat.
When the caramel is soft, mix in the peanuts. Pour the mixture over the
refrigerated nougat in the pan. Let this cool in the refrigerator.
When the refrigerated mixture is firm, melt the chocolate over low heat
in a double boiler or in a microwave oven set on high for 2 minutes.
Stir halfway through cooking time. When the mixture in the pan has
hardened, cut it into 2×1-inch sections. Set each chunk onto a fork
and dip into the melted chocolate. Tap the fork against the side of the
bowl or pan to knock off any excess chocolate. Then place the chunks on
waxed paper to cool at room temperature (less than 70 degrees F). This
could take several hours, but the bars will set best this way. You can
speed up the process by placing the bars in the refrigerator for 30
minutes.
Makes about 2 dozen bars.
Snapple Flavored Ice Teas
2 quarts water
3 Lipton Tea Bags
For any of the flavors, boil the water in a large
saucepan. When the water comes to a rapid boil, turn off the heat,
put tea bags into water and cover. After tea has brewed about 1 hour,
pour sugar (or corn syrup) into a 2 qt. Pitcher, then add the tea.
The tea should still be warm so the sugar or sweetener will dissolve
easily. Add the flavoring ingredients (plus additional water if needed
to bring the tea to the 2 quart line. Chill.
For Lemon:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup + 2 tbsp Lemon juice
For Diet Lemon:
12 - 1 gram envelopes sweet n’ low or equal
1/3 cup + 2 tbsp lemon juice
For Orange:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup lemon juice
1/8 tsp. Orange extract
For Strawberry:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 + 1 tbsp lemon juice
1 tbsp. strawberry extract
For Cranberry:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup + 2 tbsp lemon juice
2 tbsp Ocean spray cranberry juice-cocktail concentrate
Sizzler Cheese Toast
1 Lb. Butter (slightly softened)
8 Oz. Grated Parmesan Cheese
Sliced Italian Bread
In a mixer, cream together the butter and cheese.
1. Preheat a griddle or large frying pan on medium-high.
2. Spread cheese mixture on bread about 1/4″ thick.
3. Place bread cheese side down on griddle. Cook until cheese
has browned.
1 Egg white
4 cups powdered sugar
1/3 cup light corn syrup
1/2 teaspoon Peppermint oil or extract
Cornstarch for dusting
1 16-oz. bag semi-sweet chocolate chips
1. In a medium bow, beat the egg white until it is stiff
and forms peaks. Don’t use a plastic bowl for this.
2. Slowly add the powdered sugar while blending with an
electric mixer set on medium speed.
3. Add the corn syrup and peppermint oil or extract and
knead the mixture with your hands until it has the smooth
consistency of dough.
4. Using a flat surface and a rolling pin lightly dusted with
cornstarch, roll out the peppermint dough 1/4-inch thick.
5. Punch out circles of peppermint dough with a biscuit
cutter or a clean can with a diameter of about 2 1/2- inches. Make approximately 20, place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes.
6. Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time.
Melt thoroughly, but do not overheat. Melting the chocolate chips can also be done using double-boiler over low heat.
7. Drop each patty into the chocolate and coat completely.
Using 2 forks, one in each hand, lift the coated patty from the chocolate. Gently tap the forks against the bowl to knock of the excess chocolate and place each patty on waxed paper.
8. Chill the peppermint patties until firm, about
30 minutes. Makes 20 peppermint patties.
Yoo Hoo
1/2 Cup Nestle chocolate powder
1 1/2 Cups Nonfat dry milk powder
3 Cups Water
Mix all contents in a blender for 30 seconds.
Refrigerate till cool. Makes 2 drinks.
Wicker’s BBQ Sauce
1 1/4 cups Cider vinegar
1 tsp. black pepper
2 1/2 tsp. salt
1 1/2 tsp. sugar
4 tsp. chili powder
1 tsp. dry mustard
1 tsp. paprika
1/2 tsp. ground cumin
Combine all ingredients and cook for 5-10
minutes to dissolve spices. Use as a marinade
and basting with your favorite BBQ recipe.
Wheat Thins
1 3/4 c Whole wheat flour
1 1/2 c White flour
1/3 c Oil
3/4 ts Salt
1 c Water
1. In large mixing bowl, combine the flours and thoroughly mix.
2. In separate bowl blend the oil, salt, and water.
3. Add liquid mixture to dry, mixing well but as little as possible.
4. Roll as thin as possible on unoiled cookie sheet - not more than 1/8″
thick. Mark with knife for size crackers desired, but do not cut
through. Prick each cracker a few times with fork. Sprinkle lightly
with salt or onion salt, if desired.
5. Bake at 350F until crisp and light brown, about 30 minutes.
6. When cool, separate into individual crackers.
Wendy’s Frosty
1 c Milk
1/2 c Nestle’s Quik
3 c Softened Vanilla ice cream
-in refrigerator 1 hour
Blend Milk and Quik for 10 seconds on high speed.
“Pulse” in the ice cream until barely mixed.
Wendy’s Chili
1 pound ground beef
1 - 14.5 Oz. can tomato sauce
1 - 14.5 Oz. can kidney beans (with liquid)
1 - 14.5 Oz. can pinto beans (with liquid)
1/2 cup diced onion
1/4 cup diced green chilies
1/4 cup diced celery
2 medium tomatoes, chopped
1 teaspoons cumin powder
2 tablespoons chili powder
1 teaspoon black pepper
2 teaspoons salt
1 cup water
1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients,
and bring to a simmer over low heat. Cook, stirring every 15 minutes,
for 2 to 3 hours.
Makes about 12 servings.
Twix Bars
35 unwrapped Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread
cookies — (40)
2 bags milk-chocolate chips — (12 ounce)
1. Combine the caramels with the water in a small pan and melt over
low heat.
2. Place the shortbread cookies side by side on an ungreased cookie sheet.
3. Spoon a dab of caramel onto each cookie. Then place all the cookies in
the refrigerator until the caramel firms up.
4. In the meantime, in a double boiler over low heat, melt the chocolate
chips. You may also use the microwave for melting the chocolate.
Just heat the chips for 1 minute on high, stir, then heat for
another minute.
5. Remove the cookies from the refrigerator. Rest each one on a fork and
dip it into the chocolate. Tap the fork on the side of the pan or bowl
to knock off any excess chocoloate. Then place each one on a sheet
of waxed paper and let them cool at room temperature (65-70F).
This could take several hours, but the bars will set best this way.
If you want to speed up the process, put the candy in the
refrigerator for 30 minutes.
Makes 40 bars.
Tony Roma’s Onion Rings
6 each White onions
1 cup Milk
3 each Eggs, beaten
Salt
2 cups Pancake mix
Slice the onions crosswise and separate into rings.
Combine milk, eggs, and salt to taste in mixing bowl.
Soak the onions in the mixture about 30 minutes.
Place pancake mix in a shallow bowl.
Heat oil for frying in skillet to 375 degrees.
Remove the onion rings from milk mixture, dip in pancake mix
and place in hot oil. Fry rings until golden brown and drain on
paper towels. Pack fried onion rings solidly, but loosely, without
pressing, into an 8×4″ loaf pan. Bake at 400 degrees 10 to 15
minutes. Turn onto serving plate.
Thomas English Muffins
1 lb All-purpose or bread flour
1 t Salt
1 1/2 T Dry yeast
1 t Sugar
1 cup Warm milk
2 oz Butter, melted
Sift the flour and salt into a bowl and leave in a warm place. Dissolve
the yeast and sugar in warm (105 F) milk (M-Waved). Let froth,
then mix in the butter. Stir all the liquid into the warm flour and beat
well until smooth and elastic. Cover and proof in a warm place for 50
minutes or until doubled in bulk. Turn onto a well-floured board and
knead, working a little more flour if necessary to make the dough easier
to shape. Round up the dough, roll into a thick sausage shape and (using
the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2
~ 1 3/4 inch thick. Shape each one into a round with straight sides. Put
onto a greased baking sheet. Cover (use greased plastic wrap) and put
in a warm place to proof for 30-40 minutes or until springy to the touch.
Leave room for expansion and be careful not to over-proof, as the muffins
will get flabby and lose their shape. Warm and grease the bakestone
lightly. Lift the muffins carefully onto the bakestone and cook over very
moderate heat for 8-10 minutes until pale gold underneath. Turn and cook
the other side. Wrap in a cloth and keep warm if cooking in batches. To
serve, insert a knife in the side, pull the top and bottom slightly apart,
and insert slivers of butter.
The REAL Neiman Marcus Cookie Recipe
1/2 cup unsalted butter, softened
1 cup brown sugar
3 T granulated sugar
1 egg
2 t. vanilla extract
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1-3/4 cup flour
1-1/2 t. instant espresso powder, slightly crushed
8 ounces semi-sweet chocolate chips
Cream the butter with the sugars until fluffy. Beat in the egg & vanilla
extract. Combine the dry ingredients & beat into the butter mixture.
Stir in the chocolate chips. Drop by large spoonfuls on a greased cookie
sheet. Bake at 375 8-10 minutes, or 10-12 minutes for a crispier cookie.
Taco Bell Green Sauce
1 lb. fresh tomatillos
3 large jalapeno peppers, seeded
1 medium onion, chopped
2 cloves garlic
6 sprigs of cilantro, stems removed
2 cups chicken broth
1 T. vegetable oil
Husk tomatillos and cut in half. Stem and half peppers. Boil tomatillos
and peppers in chicken broth for 10 minutes. Strain, reserving broth.
Combine tomatillos, peppers and remaining ingredients, except for the
oil, in a blender and mix until almost smooth. Heat oil in frying pan
until very hot. Add the tomatillo mixture and cook for 4-5 minutes,
stirring constantly until dark and thick. Add reserved broth to mixture
and bring to a boil. Reduce heat and cook until thickened,
about 10 minutes, stirring occasionally.
Taco Bell Enchirito
1 pound Ground beef
1/4 teaspoon Salt
1 teaspoon Chili powder
1/2 tablespoon Dried minced onion
1 can Refried beans 30 oz.
1/4 Diced onion
1 can La Victoria enchilada sauce
2 1/2 cups Shredded cheddar cheese
1 can Sliced black olives (2 oz.)
1 package Flour tortillas (10 or 12″)
Slowly brown the ground beef in a skillet using a wooden spoon or spatula
to separate the beef into pea-sized pieces. Add the salt, chili powder, and
minced onion. With a mixer, or potato masher, beat the refried beans until
smooth. Heat beans in small saucepan or in microwave. Warm tortillas all at
once in a covered container, or wrapped in moist towel in microwave. Set on
high for 40 sec. or warm individually in skillet for 2-3 min. per side.
Spoon 3 tbs. of beef into the center of each tortilla. Sprinkle on 1/2
tsp. diced fresh onion. Add 1/3 cup refried beans. Fold sides of each
tortilla over the beans. Place the tortilla onto a plate. Spoon
3 tbs. enchilada sauce over top of the tortilla. Sprinkle on 1/4 cup
shredded cheese, and top with 3 olive slices.
Taco Bell Crispitos
1/8 C. Cinnamon
1/2 C. Sugar
10 Flour Tortillas
Oil to fry with
Mix together cinnamon and sugar very well. In a dutch oven, or
large skillet heat the oil to 350 degrees. If you do not have a
thermometer, you can set it on medium high, but be carefull to watch
that it doesn’t get too hot and begin to smoke. Quarter the tortillas
and deep fry 2-4 at a time. Allow them to cook on one side for about
30 seconds or unitl golden brown, turn over, and repeat. When
both sides are brown take out, and place on paper towels to drain.
While the tortillas are draining liberally sprinkle with cinnamon
and sugar mixture. These are really great with honey.
T.G.I. Friday’s Jack Daniels Grill Glaze
1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the
garlic will sit flat. Remove the papery skin from the garlic, but
leave enough so that the cloves stay together. Put garlic into a
small casserole dish or baking pan, drizzle olive oil over it, and
cover with a lid or foil. Bake in a preheated 325 oven for 1 hour.
Remove garlic and let it cool until you can handle it.
2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and
brown sugar in a medium saucepan over medium/high heat.
Stir occasionally until mixture boils then reduce heat until mixture
is just simmering.
3. Squeeze the sides of the head of garlic until the pasty roasted garlic
is squeezed out. Discard remaining skin and whisk to combine.
4. Add remaining ingredients to the pan and stir.
5. Let mixture simmer for 40-50 minutes or until sauce has reduced by
about 1/2 and is thick and syrupy. Make sure it doesn’t boil over.
Makes 1 cup of glaze.
Stouffer’s Macaroni and Cheese
2 - 10 ounce packages Stouffer’s Frozen Welsh Rarebit
(defrosted)
1 cup elbow macaroni
2 teaspoons salt
1 cup sour cream
1/4 cup grated Cheddar cheese
Preheat oven to 400 degrees.
Heat Welsh Rarebit in top of double boiler over rapidly
boiling water for 15 to 20 minutes just until hot.
Cook macaroni following package directions. Drain well.
Pour Welsh Rarebit into a 2-quart casserole; add cooked
macaroni, salt and sour cream. Stir to combine. Sprinkle with
grated cheese. Bake at 400 degrees for 20 minutes.
Serves 4.
Steak & Ale Hawaiian Chicken
4-6 Chicken Breasts
Marinade:
1/4 c. soy sauce
1/2 c. + 2 T. dry sherry
1 1/2 c. unsweetened pineapple juice
1/4 c. red wine vinegar
1/4 c. + 2 T. sugar
1/2 tsp. garlic powder
Combine all ingredients and marinate chicken overnight.
Remove and grill, saute or bake. Baste with marinade ONLY during the
first several minutes of cooking. Top each breast with a slice of
munster or provolone cheese and broil just until cheese starts to melt.
Snickers Candy Bar
1/4 cup light corn syrup
2 tablespoons butter
1 tablespoon vanilla extract
1/8 cup peanut butter
1 dash salt
3 cups powdered sugar
35 unwrapped Kraft caramels
1 cup dry-roasted unsalted peanuts
1 bag milk-chocolate chips — (12-ounce)
With the mixer on high speed, combine the corn syrup, butter, vanilla,
peanut butter, and salt until creamy. Slowly add the powdered sugar.
When the mixture has the consistency of dough, remove it from the bowl
with your hands and press it into a lightly greased 9×9-inch pan. Put in
the refrigerator. Melt the caramels in a small pan over low heat.
When the caramel is soft, mix in the peanuts. Pour the mixture over the
refrigerated nougat in the pan. Let this cool in the refrigerator.
When the refrigerated mixture is firm, melt the chocolate over low heat
in a double boiler or in a microwave oven set on high for 2 minutes.
Stir halfway through cooking time. When the mixture in the pan has
hardened, cut it into 2×1-inch sections. Set each chunk onto a fork
and dip into the melted chocolate. Tap the fork against the side of the
bowl or pan to knock off any excess chocolate. Then place the chunks on
waxed paper to cool at room temperature (less than 70 degrees F). This
could take several hours, but the bars will set best this way. You can
speed up the process by placing the bars in the refrigerator for 30
minutes.
Makes about 2 dozen bars.
Snapple Flavored Ice Teas
2 quarts water
3 Lipton Tea Bags
For any of the flavors, boil the water in a large
saucepan. When the water comes to a rapid boil, turn off the heat,
put tea bags into water and cover. After tea has brewed about 1 hour,
pour sugar (or corn syrup) into a 2 qt. Pitcher, then add the tea.
The tea should still be warm so the sugar or sweetener will dissolve
easily. Add the flavoring ingredients (plus additional water if needed
to bring the tea to the 2 quart line. Chill.
For Lemon:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup + 2 tbsp Lemon juice
For Diet Lemon:
12 - 1 gram envelopes sweet n’ low or equal
1/3 cup + 2 tbsp lemon juice
For Orange:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup lemon juice
1/8 tsp. Orange extract
For Strawberry:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 + 1 tbsp lemon juice
1 tbsp. strawberry extract
For Cranberry:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup + 2 tbsp lemon juice
2 tbsp Ocean spray cranberry juice-cocktail concentrate
Sizzler Cheese Toast
1 Lb. Butter (slightly softened)
8 Oz. Grated Parmesan Cheese
Sliced Italian Bread
In a mixer, cream together the butter and cheese.
1. Preheat a griddle or large frying pan on medium-high.
2. Spread cheese mixture on bread about 1/4″ thick.
3. Place bread cheese side down on griddle. Cook until cheese
has browned.
APPLE CHARLOTTE
2 lbs. of cooking apples, 1 teacupful of
mixed currants and sultanas, 1 heaped-
up teaspoonful of ground cinnamon, 2 oz.
of blanched and chopped almonds, sugar
to taste, Allinson wholemeal bread, and
butter. Pare, core, and cut up the apples
and set them to cook with a teacupful of
water. Some apples require much more
water than others. When they are soft
add the fruit picked and washed, the
cinnamon, and the almonds and sugar.
Cut very thin slices of bread and butter,
line a buttered pie-dish with them. Place
a layer of apples over the buttered bread,
and repeat the layers of bread and apples
until the dish is full, finishing with a layer
of bread and butter. Bake from of an
hour to 1 hour.
mixed currants and sultanas, 1 heaped-
up teaspoonful of ground cinnamon, 2 oz.
of blanched and chopped almonds, sugar
to taste, Allinson wholemeal bread, and
butter. Pare, core, and cut up the apples
and set them to cook with a teacupful of
water. Some apples require much more
water than others. When they are soft
add the fruit picked and washed, the
cinnamon, and the almonds and sugar.
Cut very thin slices of bread and butter,
line a buttered pie-dish with them. Place
a layer of apples over the buttered bread,
and repeat the layers of bread and apples
until the dish is full, finishing with a layer
of bread and butter. Bake from of an
hour to 1 hour.
Makkhan (Butter)
Ingredients
milk
cream (malai)
Method
Put the above cream in a mixie, add the juice of a whole lemon, whip. When a smooth
lump is formed, add some chilled water. Whip sparingly.
The butter will form a solid lump and water will separate.
Drain water, take lump in a wide bowl.
Turn with moist hands, washing with chilled water 2-3 times.
Drain out all the excess water.
The butter is ready to use. Either as is, or salted with a few pinches salt.
Or use to flavor as in the recipes in the following days.
milk
cream (malai)
Method
Put the above cream in a mixie, add the juice of a whole lemon, whip. When a smooth
lump is formed, add some chilled water. Whip sparingly.
The butter will form a solid lump and water will separate.
Drain water, take lump in a wide bowl.
Turn with moist hands, washing with chilled water 2-3 times.
Drain out all the excess water.
The butter is ready to use. Either as is, or salted with a few pinches salt.
Or use to flavor as in the recipes in the following days.
Basic Indian Recipes
Sago Soaking
Ingredients
saboodana (sago)
water
Method
Take in a wide bowl, wash genlty by passing fingers through it.
Change water 2-3 times. Drain out excess water.
Cover and keep for 15 minutes. It will become a lump.
Lossen gently with fingers and break lumps till sago is in separate particles.
Sprinkle some more water, cover and keep for 15 minutes.
Repeat above procedure till sago is soft , separated and spongy.
Take care to be gentle while handling soaked sago.
Proceed as recipe requires.
Tips:
Boil a tsp. of soaked sago in 1 cup water till sago becomes transparent.
Add 1/4 cup milk, sugar and a pinch of cardamom powder.
Can be served as a hot broth to
persons suffering from loose motions, fever, etc.
Ghee
Ingredients
butter
Method
2 cups butter (either homemade or saltless commercial)
Take butter in a large deep vessel.
Stir and heat on high till it comes to a boil.
Keep stirring till it stops rising to the top.
Then simmer and stir occasionally.
Cook till a solid residue separates from the formed ghee.
The ghee should look a light yellow and give out an aroma.
Cool a little before straining through a clean muslin cloth.
Store in clean dry jar. No need to refrigerate.
Note:
If continuously stirred, the residue will not turn brown and stay creamy color ed. This can be added to flour to make paratha or chappati dough, in which case they will turn out
Tomato Puree
Ingredients
5 ripe healthy tomatoes
1 litre boiling water
Method
Drown tomatoes in the boiling water.
Cover, keep aside for 15 minutes.
Remove from water.
Puree in mixer till smooth.
Strain to remove seeds and skins.
OR
Chop and pressurecook tomatoes till soft.
Do not add water the the container holding the tomatoes.
Cool, blend and strain.
Refrigerate and use as required.
Ingredients
saboodana (sago)
water
Method
Take in a wide bowl, wash genlty by passing fingers through it.
Change water 2-3 times. Drain out excess water.
Cover and keep for 15 minutes. It will become a lump.
Lossen gently with fingers and break lumps till sago is in separate particles.
Sprinkle some more water, cover and keep for 15 minutes.
Repeat above procedure till sago is soft , separated and spongy.
Take care to be gentle while handling soaked sago.
Proceed as recipe requires.
Tips:
Boil a tsp. of soaked sago in 1 cup water till sago becomes transparent.
Add 1/4 cup milk, sugar and a pinch of cardamom powder.
Can be served as a hot broth to
persons suffering from loose motions, fever, etc.
Ghee
Ingredients
butter
Method
2 cups butter (either homemade or saltless commercial)
Take butter in a large deep vessel.
Stir and heat on high till it comes to a boil.
Keep stirring till it stops rising to the top.
Then simmer and stir occasionally.
Cook till a solid residue separates from the formed ghee.
The ghee should look a light yellow and give out an aroma.
Cool a little before straining through a clean muslin cloth.
Store in clean dry jar. No need to refrigerate.
Note:
If continuously stirred, the residue will not turn brown and stay creamy color ed. This can be added to flour to make paratha or chappati dough, in which case they will turn out
Tomato Puree
Ingredients
5 ripe healthy tomatoes
1 litre boiling water
Method
Drown tomatoes in the boiling water.
Cover, keep aside for 15 minutes.
Remove from water.
Puree in mixer till smooth.
Strain to remove seeds and skins.
OR
Chop and pressurecook tomatoes till soft.
Do not add water the the container holding the tomatoes.
Cool, blend and strain.
Refrigerate and use as required.
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