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Jan 1, 2010

Chinese 5 Spice Powder

Chinese 5 Spice Powder, 2 oz.Chinese 5 Spice Powder, 2 oz. Ingredients


5g Szechuan peppercorns

5g Star Anise

5g Cinnamon

5g Fennel seeds

5g Cloves

Instructions

Other variations included dried ginger instead of the fennel seeds.


Stuffed Cabbage With Sausage

Black & Decker RC436 16-Cup Rice Cooker, WhiteBlack & Decker RC436 16-Cup Rice Cooker, White



Serves: 6




Preparation Time: 10 min



Cooking Time: 25 min



Ingredients

2 cup shredded cabbage

1 cup uncooked white rice

1/2 cup water

1 medium onion, chopped

1 medium bell pepper, chopped

1 1/2 16-ounce can whole tomatoes, drained and chopped

1 pound lean ground beef, uncooked

1/2 pound link sausage, uncooked and sliced thin

Instructions

1.Combine all ingredients in an electric rice cooker.



2.Set on "cook" setting.



3.When cooker switches to "warm" setting, stir and allow to sit covered for 10 minutes.

Caramel Peanut Balls

Ingredients


3 cups finely chopped Jif® Dry Roasted Peanuts

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

1 teaspoon vanilla extract

1/2 pound chocolate-flavored candy coating*

Instructions

COMBINE peanuts, sweetened condensed milk and vanilla in heavy saucepan.

COOK and stir over medium heat 8 to 10 minutes or until mixture forms ball around spoon and pulls away from side of pan. Cool 10 minutes. Chill if desired. Shape into 1-inch balls.

MELT candy coating in small heavy saucepan over low heat. With wooden toothpick, dip each ball into melted coating, covering half of ball. Place on wax paper lined baking sheets until firm.

*Candy coating (also called confectioners’ coating) is usually purchased in the grocery store baking section or can be purchased in candy specialty stores.

Chocolate and Butterscotch Fudge

Ingredients


2 cups (12 oz. pkg.) semi-sweet chocolate chips

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

1/2 cup chopped walnuts

1 teaspoon vanilla extract

1 cup (6 oz.) butterscotch chips

Instructions

LINE an 8- or 9-inch square pan with wax paper, extending paper over edges of pan.

MELT chocolate chips with 1 cup sweetened condensed milk in heavy saucepan over low heat. Remove from heat; stir in nuts, if desired, and vanilla. Spread evenly into prepared pan.

MELT butterscotch chips and remaining sweetened condensed milk in clean heavy saucepan over low heat. Spread evenly over chocolate layer.

CHILL 3 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares

Chocolate Fudge

Ingredients


3 cups (18 oz.) semi-sweet chocolate chips

1 (14 oz.) can Eagle Brand® Fat Free Sweetened Condensed Milk

Dash salt

1 1/2 teaspoons vanilla extract

Instructions

LINE 8- or 9-inch pan with wax paper.

MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan. Remove from heat; stir in vanilla. Spread evenly in prepared pan.

CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.

Banana Pudding Cream Pie

Ingredients


1 1/2 cups vanilla wafer crumbs (about 36 wafers)

1/4 cup sugar

1/3 cup butter, melted

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

4 large egg yolks

1/2 cup water

1 (4 serving size) package vanilla flavor pudding mix (not instant)

1 (8 oz.) container sour cream, at room temperature

2 medium bananas

Heavy cream, whipped

Additional banana slices and vanilla wafers

Instructions

HEAT oven to 375ºF. Combine wafer crumbs, sugar and butter in medium bowl; press firmly into bottom and up side to rim of 9-inch pie plate.

BAKE 8 to 10 minutes. Cool.

COMBINE sweetened condensed milk, egg yolks, water and pudding mix in heavy saucepan; mix until well blended. Cook and stir over medium heat until thickened and bubbly. Cool 15 minutes. Beat in sour cream.

SLICE 2 bananas. Dip in lemon juice; drain. Arrange on bottom of prepared crust. Pour filling over bananas; cover. Chill thoroughly. Top with whipped cream. Garnish with additional banana slices and vanilla wafers.

Apple Cranberry Streusel Custard Pie

Ingredients


1 (9-inch) unbaked pie crust

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

1 teaspoon ground cinnamon

2 large eggs, beaten

1/2 cup hot water

1 1/2 cups fresh or dry-pack frozen cranberries

2 medium all-purpose apples, peeled and sliced (about 1 1/2 cups)

1/2 cup firmly packed brown sugar

1/2 cup Pillsbury BEST® All Purpose Flour

1/4 cup butter, softened

1/2 cup chopped nuts

Instructions

PLACE rack in lower third of oven; heat oven to 425ºF. Combine sweetened condensed milk and cinnamon in large bowl. Add eggs, water and fruits; mix well. Pour into pie crust.

COMBINE sugar and flour in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add nuts. Sprinkle over pie. Bake 10 minutes.

REDUCE oven temperature to 375ºF; bake an additional 30 to 40 minutes or until golden brown. Cool.

Banana Coconut Cream Pie

Ingredients


3 tablespoons cornstarch

1 1/3 cups water

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

3 large egg yolks, beaten

2 tablespoons butter

1 teaspoon vanilla extract

1/2 cup flaked coconut, toasted*

2 medium bananas

Lemon juice

1 (6 oz.) prepared graham cracker pie crust

Heavy cream, whipped

Instructions

DISSOLVE cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Fold in coconut.

SLICE bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover.

CHILL 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.

*To toast coconut: Place coconut in dry nonstick skillet; cook over medium heat, shaking pan until coconut is lightly browned.

Cheesecake Layered Brownies

Ingredients


Crisco® Original No-Stick Cooking Spray

1 (19.5 oz) package Pillsbury® Classic Traditional Fudge Brownie

1/2 cup Crisco® Pure Vegetable Oil

1/4 cup water

2 large eggs

CHEESECAKE LAYER

1 (8 oz.) package cream cheese, softened

2 tablespoons butter, softened

1 tablespoon cornstarch

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

1 large egg

2 teaspoons vanilla extract

3/4 cup Pillsbury® Chocolate Fudge Frosting
 
Instructions


HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray. Prepare brownie mix according to package directions using the oil, water and 2 eggs. Spread into prepared baking pan.

BAKE 25 minutes. Beat cream cheese, butter and cornstarch in small bowl until fluffy. Gradually beat in sweetened condensed milk, 1 egg and vanilla until smooth. Pour cheesecake mixture evenly over partially baked brownie.

BAKE 28 to 30 minutes or until top is lightly browned. Cool. Spread with frosting. Chill 30 minutes. Cut into bars.

Mini Apple Crisp

1 medium apple -- peeled and sliced


1 tablespoon all-purpose flour

2 tablespoons brown sugar

1 tablespoon butter

2 tablespoons quick-cooking oats

1/8 teaspoon ground cinnamon

heavy cream - -- (optional)



Place apple slices in a small greased baking dish; in a small bowl,

combine flour and brown sugar; cut in butter until mixture resembles

coarse crumbs; add oats and cinnamon; sprinkle over apple slices; bake,

uncovered, at 350~F for 35 - 40 minutes or until tender; serve with cream,

if desired.


Hearty Black-Eyed Pea Salad

3 cans (15 ounces each) black-eyed peas -- rinsed and drained


1/2 pound cooked ham -- diced

3 medium tomatoes -- seeded and diced

1/2 cup chopped green onions

1 medium carrot -- chopped

DRESSING:

5 tablespoons olive or vegetable oil

3 tablespoons cider or red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon lemon juice

2 garlic cloves -- minced

1 tablespoon minced fresh basil -- or 1 teaspoon dried basil

1 teaspoon soy sauce

1/2 teaspoon dried oregano

1/2 teaspoon sugar

1/4 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon hot pepper sauce



In a large bowl, toss peas, ham, tomatoes, onions and carrot; set aside.

Combine dressing ingredients in a jar with a tight-fitting lid; shake well.

Pour over the salad and toss to coat. Cover and refrigerate for at least 1

hour.


Calico Salad

1/2 cup cottage cheese -- drained


1/3 cup chopped celery

1/3 cup chopped radishes

1/4 cup chopped green bell pepper

2 tablespoons chopped dill pickle

Dash pepper

Lettuce leaves



In a small bowl, combine cottage cheese, celery, radishes, green pepper,

pickle and pepper; mix well. Cover and refrigerate for at least 1 hour.

Serve on a bed of lettuce leaves.


Orange Coconut Crescents

1 tube refrigerated crescent rolls


2 tablespoons butter or margarine -- softened

1/3 cup flaked coconut

1/3 cup sugar

1 tablespoon orange peel -- grated

**GLAZE**

1/4 cup sugar

1/4 cup sour cream

2 tablespoons orange juice

2 tablespoons butter or margarine



Separate crescent rolls; spread with butter. In bowl, combine coconut,

sugar and orange peel. Set aside 1 tablespoons for topping. Sprinkle

remaining coconut mixture over butter. Roll up and place, pint side down,

on a greased baking sheet. Bake at 375� for 16-18 minutes or until golden

brown. Meanwhile, combine glaze ingredients in a saucepan. Bring to a

boil; boil for 3 minutes or until mixture is glossy. Cool slightly; pour

over warm rolls. Sprinkle with reserved coconut mixture.



Yield: 8 rolls




Honey Fruit Loaves

1 3/4 cups all-purpose flour


1 cup graham cracker crumbs (about 16 squares)

1 1/2 teaspoons baking powder

2 eggs

1/2 cup honey

1/4 cup vegetable oil

1/4 cup orange juice

2 teaspoons orange peel -- grated

1 cup apple -- peeled and chopped

1/2 cup dates -- chopped

1/2 cup dried apricots -- chopped



In a large bowl, combine flour, crumbs and baking powder. In another bowl,

beat eggs, honey, oil,orange juice and peel. Stir into dry ingredients just

until moistened. Fold in apple, dates and apricots. Spoon into dry

ingredients just until moistened. Fold in apple, dates and apricots. Spoon

into three greased 5 3/4" x 3" x 2" loaf pans. Bake at 350� for 45-50

minutes or until a toothpick inserted near the center comes out clean. Cool

for 10 minutes before removing from pans to wire racks to cool completely.




Lemony Corn Muffins

1 3/4 cups all-purpose flour


3/4 cup cheddar cheese -- shredded

1/4 cup cornmeal

1/4 cup sugar

1/4 cup almonds -- chopped

2 teaspoons baking powder

1/2 teaspoon ground nutmeg

1/2 teaspoon lemon peel -- grated

1/4 teaspoon salt

1 egg

1 can cream-style corn (14.75 oz)

1/4 cup vegetable oil



In a large bowl, combine the first nine ingredients. In another bowl, beat

egg, corn and oil; stir into dry ingredients just until blended. Fill

greased muffin cups two-thirds full. Bake at 375� for 25-30 minutes or

until golden brown. Cool for 10 minutes before removing from pan to wire

rack.



Ready in 1 hour or less.


Bacon-Onion Pan Rolls

1 loaf frozen bread dough (1 pound) -- thawed


1/4 cup butter or margarine -- melted and divided

1/2 pound sliced bacon -- cooked and crumbled

1/2 cup onion -- chopped



On a lightly floured surface, roll out dough to 1/4" thickness. Cut with a

2 1/2" biscuit cutter; brush with 3 tablespoons butter. Place 1 teaspoon of

bacon and onion on half of each roll. Fold over and pinch to seal. Place,

pinched edge up, in a greased 9" square baking pan, forming three rows of

six. Brush tops with remaining butter. let rise until doubled, about 30

minutes. Bake at 350� for 25-30 minutes or until golden brown.




Sour Cream Chicken Recipe

Ingredients


* 1 cup (8 ounces) reduced-fat sour cream

* 2 tablespoons minced chives

* 2 tablespoons lemon juice

* 2 teaspoons celery salt

* 2 teaspoons paprika

* 2 teaspoons Worcestershire sauce

* 1 small garlic clove, minced

* 1-1/4 cups seasoned bread crumbs

* 1 broiler/fryer chicken (2 to 3 pounds), cut up and skin removed

* 2 tablespoons reduced-fat butter, melted

Directions

* In a shallow bowl, combine the first seven ingredients. Place bread

crumbs in a separate shallow bowl. Coat chicken with sour cream mixture, then

coat with bread crumbs.

* Arrange chicken on a rack in a foil-lined 15-in. x 10-in. x 1-in.

baking pan. Bake, uncovered, at 350° for 30 minutes. Drizzle with butter; bake

15-20 minutes longer or until juices run clear. Yield: 4 servings.


Hash Brown Chili

Ingredients:


2 tablespoons extra-virgin olive oil

1 onion, chopped

2 tablespoons chili powder

2 teaspoons ground cumin

1/4 cup tomato paste

1 pound ground beef

Salt and pepper

One 15-ounce can red kidney beans, rinsed

One 15-ounce can diced tomatoes

One 1-pound bag frozen shredded hash brown potatoes

1 cup shredded cheddar cheese


Directions:

1.In a large saucepan, heat the olive oil over medium heat. Add the onion, chili powder and cumin and cook, stirring, until the onion is soft, about 5 minutes. Stir in the tomato paste. Add the beef and cook, breaking up the meat, for 5 minutes; season with salt and pepper. Add the beans and the tomatoes with their juice and bring to a boil. Lower the heat, partially cover and simmer, stirring occasionally, for 20 minutes. Transfer to an 8-by-11-inch baking dish.



2.Position a rack in the upper third of the oven and preheat to 400°. In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili. Place the baking dish on a baking sheet and bake until the potatoes are cooked through and the chili is bubbling, about 35 minutes.


Biscuit-Topped Chicken Stew

Ingredients:


1 chopped onion

2 tablespoons oil

1 rotisserie chicken

One 10-ounce bag frozen peas and carrots

One 26-ounce can cream of mushroom soup

One 16-ounce can prepared biscuit dough

Directions:

1.In a large skillet, cook 1 chopped onion in a little oil. Stir in the meat from 1 rotisserie chicken, a 10-ounce bag frozen peas and carrots and a 26-ounce can cream of mushroom soup. Pour into a baking dish and top with a 16-ounce can prepared biscuit dough. Bake until the biscuits are browned, then cover and bake 5 minutes more.


Sausage, Potato and Cabbage Stew

Ingredients:


2/3 pound kielbasa, sliced

1/2 red onion, chopped

2 tablespoons spicy brown mustard

1 1/2 tablespoons white wine vinegar

4 cups chicken broth

1 1/2 pounds red potatoes, cut into 1/2-inch pieces

3 cups (about 7 ounces) store-bought coleslaw mix

Salt and pepper

1/4 cup chopped flat-leaf parsley

4 slices sourdough bread, toasted



Directions:


1.In a large pot, cook the kielbasa and onion over medium heat until the onion is tender, about 10 minutes. Stir in the mustard and vinegar, then add the chicken broth, potatoes and coleslaw mix; season with salt and pepper. Bring to a boil, then lower the heat and simmer until the potatoes are tender, 15 to 20 minutes. Stir in the parsley and season with salt and pepper. Serve with the bread.


Beef Chili

Ingredients:


5 dried red chiles

1 cup pitted prunes

Boiling water

4 slices bacon, chopped

1 large onion, chopped

3 cloves garlic, finely chopped

1 teaspoon paprika

2 pounds ground beef

3 tablespoons tomato paste

One 28-ounce can crushed fire-roasted tomatoes

Salt
 
Directions:


1.In a medium bowl, soak the chiles and prunes in just enough boiling water to cover until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard the chile stems and seeds.





2.Meanwhile, in a large saucepan, cook the bacon over medium heat until crisp. Using a slotted spoon, transfer the bacon to a small bowl. Add the onion to the pan and cook until softened, about 8 minutes. Add the garlic and paprika and cook, stirring, for 1 minute. Add the ground beef and cook, breaking it up, until no longer pink, about 3 minutes.





3.In a food processor, puree the chiles and prunes with the tomato paste and the reserved soaking liquid; add to the beef mixture. Stir in the crushed tomatoes and the bacon; season with salt. Bring to a simmer, cover and cook, stirring occasionally, until thickened, about 20 minutes.