YIELD enough marinade for 12 ounces of meat (2 chicken breasts or 1 pork tenderloin)
2 Tablespoons sesame oil
1 Tablespoon cornstarch (I used 2 and didn't use any flour)
1 Tablespoon flour
2 tsp soy sauce
2 tsp Chinese rice cooking wine
Marinade for at least 10 minutes and up to one hour.
To cook: Heat 1 Tablespoon canola oil in 12 inch non-stick skillet over high heat until just smoking. Add the chicken, break up any clumps, and cook until lightly browned on all sides but not fully cooked, about 2 minutes. Transfer to a bowl and cover and set aside.
Cooke veggies, add garlic and ginger, add chicken back in, add sauces.
from the America's test kitchen health family cookbook
Monday, February 28, 2011
Sunday, February 27, 2011
Blondies
YIELD 13X9 pan
Bake @350 for 22-25 minutes
Add:
2 large eggs
1 1/2 tsp vanilla
Combine:
1 1/2 cups unbleached all-purpose flour
1 tsp baking powder
1/2 tsp salt (omit if using salted butter)
Fold flour mixture into the egg mixture until just combined with a rubber spatula. Do not over mix.
Fold in:
1 cup (4 oz) pecans, toasted and chopped coarse
1/2 cup (3 oz) semisweet chocolate chips (I used 1 1/2 cups choc chips only, no nuts or white choc chips)
1/2 cup (3 oz) white chocolate chips
Line a 13X9 pan with tinfoil and spray with vegetable oil. Turn the batter into the prepared pan, smoothing the top with a rubber spatula. Bake @350 degrees for 22-25 minutes until the top is shiny and cracked and feels firm to the touch. Loosen the edges with a paring knive and lift the bars rom the pan using the foil extensions, Cut into 2X2.5 inch bars.
from the complete america's test kitchen tv show cookbook
Bake @350 for 22-25 minutes
Wisk together:
1 1/2 cups packed light brown sugar
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooledAdd:
2 large eggs
1 1/2 tsp vanilla
Combine:
1 1/2 cups unbleached all-purpose flour
1 tsp baking powder
1/2 tsp salt (omit if using salted butter)
Fold flour mixture into the egg mixture until just combined with a rubber spatula. Do not over mix.
Fold in:
1 cup (4 oz) pecans, toasted and chopped coarse
1/2 cup (3 oz) semisweet chocolate chips (I used 1 1/2 cups choc chips only, no nuts or white choc chips)
1/2 cup (3 oz) white chocolate chips
Line a 13X9 pan with tinfoil and spray with vegetable oil. Turn the batter into the prepared pan, smoothing the top with a rubber spatula. Bake @350 degrees for 22-25 minutes until the top is shiny and cracked and feels firm to the touch. Loosen the edges with a paring knive and lift the bars rom the pan using the foil extensions, Cut into 2X2.5 inch bars.
from the complete america's test kitchen tv show cookbook
Tuesday, February 22, 2011
Ham & Cheese Turnovers
YIELD 4-5 people (8 sandwiches)
Bake @400 degrees for about 20 minutes
1 refrigerated or frozen french bread dough (from Smith's baker)
or 1 lb pkg refrigerated pizza dough (Haven't been able to find)
8 oz deli ham, thinly slices (prefer pesto Parmesan)
4 oz swiss cheese
1/2 yellow onion, cut into rings
Heat oven to 400 degrees. Roll the dough into 14inch circle for pizza dough or a rectangle for french bread dough and cut into 8 triangles. Stack a piece of the ham, cheese and onion on the bottom of each triangle and roll the dough up around the filling. Transfer to a parchment lined baking sheet and Bake @ 400 degrees for 20 minutes until golden and crisp.
from Real Simple April 2008
Bake @400 degrees for about 20 minutes
1 refrigerated or frozen french bread dough (from Smith's baker)
or 1 lb pkg refrigerated pizza dough (Haven't been able to find)
8 oz deli ham, thinly slices (prefer pesto Parmesan)
4 oz swiss cheese
1/2 yellow onion, cut into rings
Heat oven to 400 degrees. Roll the dough into 14inch circle for pizza dough or a rectangle for french bread dough and cut into 8 triangles. Stack a piece of the ham, cheese and onion on the bottom of each triangle and roll the dough up around the filling. Transfer to a parchment lined baking sheet and Bake @ 400 degrees for 20 minutes until golden and crisp.
from Real Simple April 2008
Pasta Stackups with Chicken Sausage
YIELD 4 servings
6 lasagna noodles
1 cup dried tomato halves (not oil packed), coarsely chopped
6 garlic cloves, minced
1 lb fully cooked chicken sausage links (pre-cooked when purchased)
2 Tbs olive oil
1 5-oz bag baby spinach
Shaved Parmesan
Cook lasagna noodles; meanwhile, place dried tomatoes and garlic in a bowl. Add 1 cup boiling pasta water to tomatoes, set aside.
Cut sausage in half lengthwise and slice in large pieces. Cook sausage in hot oil over medium-high heat until lightly browned and heated through, turning occasionally. Add tomato mixture, Cook uncovered 2 minutes. Stir in spinach, 1/2 tsp salt and 1/2 tsp pepper. Cover and remove from heat.
Cut cooked lasagna noodles in half. To serve, layer noodles and sausage mixture onto individual plates. Add Parmesan if desired.
from Real Simple September 2010
6 lasagna noodles
1 cup dried tomato halves (not oil packed), coarsely chopped
6 garlic cloves, minced
1 lb fully cooked chicken sausage links (pre-cooked when purchased)
2 Tbs olive oil
1 5-oz bag baby spinach
Shaved Parmesan
Cook lasagna noodles; meanwhile, place dried tomatoes and garlic in a bowl. Add 1 cup boiling pasta water to tomatoes, set aside.
Cut sausage in half lengthwise and slice in large pieces. Cook sausage in hot oil over medium-high heat until lightly browned and heated through, turning occasionally. Add tomato mixture, Cook uncovered 2 minutes. Stir in spinach, 1/2 tsp salt and 1/2 tsp pepper. Cover and remove from heat.
Cut cooked lasagna noodles in half. To serve, layer noodles and sausage mixture onto individual plates. Add Parmesan if desired.
from Real Simple September 2010
Spiced Mini Burgers with Couscous Salad
YIELD 4 servings
10 oz couscous
1 lb ground beef
kosher salt and pepper
1 1/2 tsp ground cumin
1 1/2 tbs dried oregano
4 Tbs extra virgin olive oil
6 scallions, trimmed and sliced
4 Roma tomatoes, quartered
1 seedless cucumber, sliced into half moons
3 Tbs fresh lemon juice
Place the couscous in a medium bowl and pour 1 1/2 cups hot tap water over the top. Cover and let stand 5 minutes before fluffing with a fork.
Form the beef into 12 small 1/2 inch-thick patties. Sprinkle with 1 tsp salt, 1/4 tsp pepper, the cumin and oregano.
Heat 1 Tbs of oil in a large skillet over medium heat. Add the patties and cook to desired doneness, 4 minutes per side for medium.
Combine the couscous, scallions, tomatoes, cucumber, lemon juice, 1 1/4 tsp salt, 1/4 tsp pepper, and 3 Tbs oil in a large bowl. Toss.
from Real Simple 2008
10 oz couscous
1 lb ground beef
kosher salt and pepper
1 1/2 tsp ground cumin
1 1/2 tbs dried oregano
4 Tbs extra virgin olive oil
6 scallions, trimmed and sliced
4 Roma tomatoes, quartered
1 seedless cucumber, sliced into half moons
3 Tbs fresh lemon juice
Place the couscous in a medium bowl and pour 1 1/2 cups hot tap water over the top. Cover and let stand 5 minutes before fluffing with a fork.
Form the beef into 12 small 1/2 inch-thick patties. Sprinkle with 1 tsp salt, 1/4 tsp pepper, the cumin and oregano.
Heat 1 Tbs of oil in a large skillet over medium heat. Add the patties and cook to desired doneness, 4 minutes per side for medium.
Combine the couscous, scallions, tomatoes, cucumber, lemon juice, 1 1/4 tsp salt, 1/4 tsp pepper, and 3 Tbs oil in a large bowl. Toss.
from Real Simple 2008
Saturday, February 19, 2011
Mongolian Beef
MARINADE:
2 lb thinly sliced lean beef (top sirloin or flank steak)
[Cut into long strips along the grain, then cut across the grain
on an angle]
2 Tbs cooking or rice wine
4 Tbs soy sauce
4 Tbs cornstarch
Marinade for at least 20 minutes. Just before cooking, add 2 Tbs oil to the marinated beef. This will help it separate easily during cooking.
VEGGIES:
1 yellow onion, thinly sliced
2 Tbs fresh ginger, chopped
2 garlic cloves, chopped
6 green onions, cut into 3" long strips (including the green part. Separate the white from the green on different plates)
SAUCE:
2 Tbs soy sauce
2 Tbs oyster sauce
4 Tbs sugar
Mix together and set aside
Heat the wok (works well in more of a skillet) over high heat until very hot. DO NOT ADD OIL. Add the beef, spreading it in the wok. Cook undisturbed, 1-2 minutes, until the bottom is browned, then cook on the other side until the beef is browned on both sides. Transfer the beef to a plate and finish cooking the remaining meat.
Add small amt of oil to the wok. Heat and add the onions to caramelize. Cook about ten minutes. Remove onions, leaving oil in pan. Add ginger, garlic and the white part of green onions. Stir-fry for about one minutes on medium high heat. Then add the beef and green parts of the green onion. Pour the sauce over the top. Quickly toss together over high heat. Serve warm with white rice.
Also good to add green beans (cook separate then add at end)
from Meiling Dawson (Orson Gygi cooking class)
2 lb thinly sliced lean beef (top sirloin or flank steak)
[Cut into long strips along the grain, then cut across the grain
on an angle]
2 Tbs cooking or rice wine
4 Tbs soy sauce
4 Tbs cornstarch
Marinade for at least 20 minutes. Just before cooking, add 2 Tbs oil to the marinated beef. This will help it separate easily during cooking.
VEGGIES:
1 yellow onion, thinly sliced
2 Tbs fresh ginger, chopped
2 garlic cloves, chopped
6 green onions, cut into 3" long strips (including the green part. Separate the white from the green on different plates)
SAUCE:
2 Tbs soy sauce
2 Tbs oyster sauce
4 Tbs sugar
Mix together and set aside
Heat the wok (works well in more of a skillet) over high heat until very hot. DO NOT ADD OIL. Add the beef, spreading it in the wok. Cook undisturbed, 1-2 minutes, until the bottom is browned, then cook on the other side until the beef is browned on both sides. Transfer the beef to a plate and finish cooking the remaining meat.
Add small amt of oil to the wok. Heat and add the onions to caramelize. Cook about ten minutes. Remove onions, leaving oil in pan. Add ginger, garlic and the white part of green onions. Stir-fry for about one minutes on medium high heat. Then add the beef and green parts of the green onion. Pour the sauce over the top. Quickly toss together over high heat. Serve warm with white rice.
Also good to add green beans (cook separate then add at end)
from Meiling Dawson (Orson Gygi cooking class)
Thursday, February 17, 2011
Peanut Butter Fingers
YIELD 9X13 cake pan
Bake @ 350 for ~15 minutes
CREAM:
1/2 cup butter
1/2 cup sugar
1 cup brown sugar
ADD:
2 eggs, beat
1 cup peanut butter
2/3 tsp baking soda
2/3 tsp salt
2 tsp vanilla.
BLEND IN:
1 1/2 cup flour
1 1/2 cup oats
TOPPING:
Peanut butter
Chocolate frosting
Press into a 9X13 pan (thick bars, preferred) or a jelly roll pan. Bake @ 350 degrees for 12-15 minutes shorter for jelly roll, longer for cake pan. Let cook 10 minutes. Spread peanut butter over top, cool, frost with chocolate frosting (homemade is best!).
adapted from Heartland Favorites
Bake @ 350 for ~15 minutes
CREAM:
1/2 cup butter
1/2 cup sugar
1 cup brown sugar
ADD:
2 eggs, beat
1 cup peanut butter
2/3 tsp baking soda
2/3 tsp salt
2 tsp vanilla.
BLEND IN:
1 1/2 cup flour
1 1/2 cup oats
TOPPING:
Peanut butter
Chocolate frosting
Press into a 9X13 pan (thick bars, preferred) or a jelly roll pan. Bake @ 350 degrees for 12-15 minutes shorter for jelly roll, longer for cake pan. Let cook 10 minutes. Spread peanut butter over top, cool, frost with chocolate frosting (homemade is best!).
adapted from Heartland Favorites
Thick and Chewy Chocolate Chip Cookies
YIELD about 18 large cookies
Bake @ 325 degrees for 15-17 minutes
MIX TOGETHER:
2 cups plus 2 tablespoons flour (10 2/3 ounces)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon salt
Set aside
CREAM TOGETHER:
1 1/2 cubes (12 TBS) unsalted butter, melted and cooled (you can use salted butter, just omit the 1/2 teaspoon salt)
1 cup brown sugar
1/2 cup white sugar
1 cup brown sugar
1/2 cup white sugar
ADD:
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 large egg yolk
2 teaspoons vanilla extract
ADD flour mixture back in.
ADD:
1 1/2 cups (9 ounces) semisweet chocolate chips (May use half chips and half chunks or milk chocolate chips)
Preheat oven to 325 degrees and line two cookies sheets with parchment paper. Make sure the oven racks are in the middle of the oven.
Preheat oven to 325 degrees and line two cookies sheets with parchment paper. Make sure the oven racks are in the middle of the oven.
Divide the dough into 18 portions and roll them into balls. To create a nice bumpy texture on top of the cookies: take a dough ball and pull it into two equal halves, push the two halves together with the uneven surfaces ( where the dough pulled apart)on top,
Place these on a cookie sheet. Space six cookies on each sheet.
Bake @325 degrees for 15-17 minutes until the cookies are light brown on the edges. They should be puffy and soft on the inside (they will flatten as they cool). If baking two pans at once make sure to rotate the baking sheets halfway through baking time. Let the cookies cool on the baking sheets.
from The Complete America's Test Kitchen TV Cookbook via www.makeitwithmegan.blogspot.com
Spicy Asian Chicken with Brussels Sprouts (or not)
YIELD 4 servings
1 cup long-grain white rice (COOK before starting the rest)
1 lb boneless, skinless chicken breasts (~2-3) thinly sliced
1 egg
1/2 cup cornstarch
canola or peanut oil
VEGGIES:
1/2 lb Brussels sprouts, thinly sliced
1 inch piece of ginger, cut into matchsticks
2 cloves garlic, thinly sliced
1 red chili pepper, thinly sliced
2 scallions, thinly sliced
2 Tbs chopped roasted peanuts
SAUCE (slightly sweet):
3/4 cup water
3 Tbs soy sauce
3 Tbs rice vinegar
2 Tbs packed light brown sugar
**1 tsp Sesame oil (ADD AT THE END WITH THE SCALLIONS, DON'T FORGET!!!)**
Cook rice. Meanwhile, beat the egg and add the chicken to it, coating all the chicken. A few pieces at a time, add them to the cornstarch (in a separate bowl) coating completely and shaking off the excess cornstarch, place on plate.
Heat oil in pan over medium heat and add 1/2 the chicken. Cook until golden brown, 3-5 minutes. Remove and cook the remaining chicken.
Heat oil in the pan and add the Brussels sprouts, ginger and garlic. Cook until sprouts begin to soften 2-3 minutes. Add the sauce and cook until the liquid begins to thicken. (If omitting the sprouts, only cook the ginger and garlic until you start to smell them, then immediately add the sauce, cooking until is starts to thicken.)
Return the chicken to the pan with the chili and toss until heated through (quickly). Add the sesame oil and scallions. Serve over rice and sprinkle with the peanuts.
Super scrumptious!!! The sauce can be used for a variety of meals I'm sure.
from Real Simple January 2011 pg. 138
1 cup long-grain white rice (COOK before starting the rest)
1 lb boneless, skinless chicken breasts (~2-3) thinly sliced
1 egg
1/2 cup cornstarch
canola or peanut oil
VEGGIES:
1/2 lb Brussels sprouts, thinly sliced
1 inch piece of ginger, cut into matchsticks
2 cloves garlic, thinly sliced
1 red chili pepper, thinly sliced
2 scallions, thinly sliced
2 Tbs chopped roasted peanuts
SAUCE (slightly sweet):
3/4 cup water
3 Tbs soy sauce
3 Tbs rice vinegar
2 Tbs packed light brown sugar
**1 tsp Sesame oil (ADD AT THE END WITH THE SCALLIONS, DON'T FORGET!!!)**
Cook rice. Meanwhile, beat the egg and add the chicken to it, coating all the chicken. A few pieces at a time, add them to the cornstarch (in a separate bowl) coating completely and shaking off the excess cornstarch, place on plate.
Heat oil in pan over medium heat and add 1/2 the chicken. Cook until golden brown, 3-5 minutes. Remove and cook the remaining chicken.
Heat oil in the pan and add the Brussels sprouts, ginger and garlic. Cook until sprouts begin to soften 2-3 minutes. Add the sauce and cook until the liquid begins to thicken. (If omitting the sprouts, only cook the ginger and garlic until you start to smell them, then immediately add the sauce, cooking until is starts to thicken.)
Return the chicken to the pan with the chili and toss until heated through (quickly). Add the sesame oil and scallions. Serve over rice and sprinkle with the peanuts.
Super scrumptious!!! The sauce can be used for a variety of meals I'm sure.
from Real Simple January 2011 pg. 138
French Baguettes
YIELD 2 Baguettes
Bake @ 450 degrees for 15 minutes
COMBINE
1/2 cup warm water
1 1/2 Tbs (2 packets) active dry yeast
1 teaspoons sugar
Stir just to combine and cover with plastic wrap or a plate. Let stand about 5 minutes or until bubbly or foamy.
BLEND: In a large bowl (or the bowl of a heavy-duty mixer)
1 teaspoon sugar
2 tsp salt
3 1/4 cups all-purpose unbleached flour
1 cup of water (hold until the end, add gradually)
Add the yeast mixture and mix. Gradually add water, up to 1 cup, and mix until the dough forms a smooth ball that is not too sticky to handle. (If the dough ends up too sticky, add a little more flour.) Turn the dough onto a floured surface and knead briefly, until the dough is smooth and elastic.
Cut the dough in half and shape the halves into baguettes. Grease a baguette pan and place the loaves in the pan. Score the loaves down the middle. Cover with a dish towel, and let rise in a warm place about 30 minutes, or until doubled in bulk.
Meanwhile, preheat oven to 450 degrees and place a shallow pan of water in the bottom of the oven to create steam. Bake the baguettes @450 degrees for 15 minutes or until they have a hallow sound when tapped with a knife. If desired, brush tops with butter halfway through baking, for softer crust, brush with butter when they have finished baking.
YUMMY to make into mini french toast rounds.
from the food nanny rescues dinner
Bake @ 450 degrees for 15 minutes
COMBINE
1/2 cup warm water
1 1/2 Tbs (2 packets) active dry yeast
1 teaspoons sugar
Stir just to combine and cover with plastic wrap or a plate. Let stand about 5 minutes or until bubbly or foamy.
BLEND: In a large bowl (or the bowl of a heavy-duty mixer)
1 teaspoon sugar
2 tsp salt
3 1/4 cups all-purpose unbleached flour
1 cup of water (hold until the end, add gradually)
Add the yeast mixture and mix. Gradually add water, up to 1 cup, and mix until the dough forms a smooth ball that is not too sticky to handle. (If the dough ends up too sticky, add a little more flour.) Turn the dough onto a floured surface and knead briefly, until the dough is smooth and elastic.
Cut the dough in half and shape the halves into baguettes. Grease a baguette pan and place the loaves in the pan. Score the loaves down the middle. Cover with a dish towel, and let rise in a warm place about 30 minutes, or until doubled in bulk.
Meanwhile, preheat oven to 450 degrees and place a shallow pan of water in the bottom of the oven to create steam. Bake the baguettes @450 degrees for 15 minutes or until they have a hallow sound when tapped with a knife. If desired, brush tops with butter halfway through baking, for softer crust, brush with butter when they have finished baking.
YUMMY to make into mini french toast rounds.
from the food nanny rescues dinner
Sunday, February 6, 2011
Pizza Dough
YIELD 1 large crust
Bake at 425 degrees for 15-20 minutes
1 Tbs yeast
1 cup warm water
Let rise for 10-15 minutes
COMBINE and add to yeast mixture
1 tsp sugar
1 Tbs oil (dash)
1/2 tsp salt
2-3 cup flour (2 1/4 total)
Don't mix in the Kitchenaid (professional), there's not enough dough to allow it to mix thoroughly.
Knead and cover with oil. Let rise 10-15 minutes. Top. Bake @ 425 degrees for 15-20 minutes.
***I find that if I add 2 cups of flour, knead then add the oil and about another 1/4 cup flour it makes the softest/easiest to handle dough. Maybe add 1/2 cup flour.***
from Kathy Hardy
Bake at 425 degrees for 15-20 minutes
1 Tbs yeast
1 cup warm water
Let rise for 10-15 minutes
COMBINE and add to yeast mixture
1 tsp sugar
1 Tbs oil (dash)
1/2 tsp salt
2-3 cup flour (2 1/4 total)
Don't mix in the Kitchenaid (professional), there's not enough dough to allow it to mix thoroughly.
Knead and cover with oil. Let rise 10-15 minutes. Top. Bake @ 425 degrees for 15-20 minutes.
***I find that if I add 2 cups of flour, knead then add the oil and about another 1/4 cup flour it makes the softest/easiest to handle dough. Maybe add 1/2 cup flour.***
from Kathy Hardy
Friday, February 4, 2011
Chicken, Basil & Orzo Soup
YIELD ?
1 tsp olive oil
1/2 onion, diced
2 stalks of celery, diced
2 carrots, peeled and diced
1 clove of garlic, minced
8 cups chicken stock or broth ( I used broth)
rotisserie chicken, pulled off of bone (you want around 2 cups of cooked meat
2 bay leaves
salt and fresh cracked pepper
5-6 fresh basil leaves, chopped
1 cup dried orzo pasta
Heat oil in a large cooking pot over medium-high heat. Once the oil is heated, add onion and stir for 2 minutes. Then add carrots, celery and garlic then stir for one more minute. Add broth, chicken, and bay leaves, and salt and pepper (to taste, you can always add more later). Lower heat and let simmer for about an hour. Remove the bay leaves and heat to the soup to a boil. Then add basil and dried orzo pasta and cook until the pasta is done (about 10-12 minutes). Taste, add more salt and pepper if needed, and enjoy!
from Megan Grahm @ makeitwithmegan.blogspot.com
Thursday, February 3, 2011
Pizza Puffs
YIELD 24 mini muffin size puffs
Bake @ 375 for 20-25 minutes
3/4 cup flour
3/4 tsp. baking powder
1/2 tsp. dried basil (or fresh if you have it)
3/4 cup milk
1 egg, lightly beaten
4 oz.(about 1 cup) mozzarella cheese, shredded
4 oz. (about 1 cup)pepperoni, diced
1/2 cup pizza sauce (I like Barilla Tomato and Basil Sauce)
3/4 tsp. baking powder
1/2 tsp. dried basil (or fresh if you have it)
3/4 cup milk
1 egg, lightly beaten
4 oz.(about 1 cup) mozzarella cheese, shredded
4 oz. (about 1 cup)pepperoni, diced
1/2 cup pizza sauce (I like Barilla Tomato and Basil Sauce)
Stir the batter and divide among the mini-muffin cups (I like to use a cookie scoop). Bake until puffed and golden, 20 to 25 minutes. Remove from pan after cooling a few minutes. Warm the pizza sauce. Serve the puffs with the pizza sauce for dipping.
from Megan Grahm @ makeitwithmegan.blogspot.com
Chile Verde
YIELD a ton
1 pork roast
1-28 oz can Green chili sauce
1-4 oz can fire roasted diced mild green chilies
8 oz medium or mild green salsa verde salsa
Brown pork roast in small amt of olive oil. Add it to the crock pot with all other ingredients. Cook for 5-6 hours on high. Once it's done, pull the pork apart with a fork and let it cook a while longer.
Yummy with: flour tortillas, black beans, guacamole, Colby Monterrey-jack cheese, sour cream and or rice.
from Kathy Hardy
Super Moist Fudge Bundt Cake
Bake @ 350 degrees for 45-50 minutes
from Jody de Poix
1 devils food cake mix
1 4-serving instant chocolate pudding mix
4 large eggs
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 1/2 cups semi-sweet chocolate chips
Place all ingredients except chocolate chips in a large mixing bowl. Blend with an electric mixer for 1 minute. Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared (i.e. greased and floured) Bundt pan. Bake at 350 degrees for 45-50 minutes. Cool 20 minutes. Invert onto serving platter. Dust with powdered sugar.
Place all ingredients except chocolate chips in a large mixing bowl. Blend with an electric mixer for 1 minute. Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared (i.e. greased and floured) Bundt pan. Bake at 350 degrees for 45-50 minutes. Cool 20 minutes. Invert onto serving platter. Dust with powdered sugar.
from Jody de Poix
Hawaiian Ham & Cheese Sandwiches
YIELD 12 small sandwiches, about 5-7 people
Bake @ 350 for 15-20 minutes
1 dozen Kings Hawaiian Sweet dinner rolls (or honey wheat)
1/2 lb shaved black forest ham
5 slices swiss cheese
1 cube melted butter (i use a little less)
1 Tbs Worcestershire sauce
1/2 Tbs poppy seeds
1/4 tsp garlic salt
Slice rolls (cut one whole dozen at one time, leave sides stuck together to save time). Place bottom half of rolls in a glass baking dish, (9X13 will hold 1 dozen) and top with ham and cheese (I also spread a little mayo onto the rolls first). Place top half of rolls over the ham and cheese. Mix the Worcestershire sauce, garlic salt and poppy seeds with the melted butter. Pour the mixture over the top of the rolls. Cover well and refrigerate overnight (not necessary). Bake at 350 for 15-20 minutes, or until cheese is melted.
from Allie Hardy
Lynda Olsen's Parker House Rolls
YIELDS ~24 rolls
Bake @ 400 degrees for 10-13 minutes
1 cup milk
1/3 cup oil
1/2 cup warm water 2 eggs
4 1/2 cups flour (or less)
1 1/2 Tbs quick rise yeast
1/3 cup sugar
1 1/2 tsp salt
Mix 3 cups of the flour, yeast, sugar and salt together in a medium bowl. Microwave milk for about 1 minute. Pour hot milk into large mixing bowl, add oil and water. Lightly beat eggs and add to milk mixture. While liquid is just warmer than luke warm, slowly start to add the flour mixture until all has been added. Then continue to add the remaining 1 1/2 cups flour, keeping dough sticky. Let rise until doubled, generally about one hour.
Roll out onto lightly floured surface about 1/2 inch thick. Cut into 3" circles with a round cookie cutter or floured rim of cup. Dip into butter covering entire roll. Fold in half on cookie sheet and press edge of top layer into bottom of roll to prevent unfolding as the rolls cook. Bake @ 400 degrees for 10-13 minutes.
from Lynda Olsen
Bake @ 400 degrees for 10-13 minutes
1 cup milk
1/3 cup oil
1/2 cup warm water 2 eggs
4 1/2 cups flour (or less)
1 1/2 Tbs quick rise yeast
1/3 cup sugar
1 1/2 tsp salt
Mix 3 cups of the flour, yeast, sugar and salt together in a medium bowl. Microwave milk for about 1 minute. Pour hot milk into large mixing bowl, add oil and water. Lightly beat eggs and add to milk mixture. While liquid is just warmer than luke warm, slowly start to add the flour mixture until all has been added. Then continue to add the remaining 1 1/2 cups flour, keeping dough sticky. Let rise until doubled, generally about one hour.
Roll out onto lightly floured surface about 1/2 inch thick. Cut into 3" circles with a round cookie cutter or floured rim of cup. Dip into butter covering entire roll. Fold in half on cookie sheet and press edge of top layer into bottom of roll to prevent unfolding as the rolls cook. Bake @ 400 degrees for 10-13 minutes.
from Lynda Olsen
No Bake Cookies
In saucepan:
1/2 cup butter
1/2 cup milk
2 cups sugar
1/2 cup cocoa
Boil for one minute
ADD:
1/2 cup peanut butter
3 cups oats
1 tsp vanilla
Plop on cookie sheet.
1/2 cup butter
1/2 cup milk
2 cups sugar
1/2 cup cocoa
Boil for one minute
ADD:
1/2 cup peanut butter
3 cups oats
1 tsp vanilla
Plop on cookie sheet.
O'Henry Bars
YIELDS one 9X13 pan
1 cup sugar
1 cup corn syrup
1 cup peanut butter
3 cup rice krispies
12 oz chocolate chips
Bring sugar/corn syrup to boil. Remove from heat. Add peanut butter. Add cereal and mix. Press into 9X13 pan. Melt chocolate chips & spread. Cool & Serve.
from Allie Hardy
1 cup sugar
1 cup corn syrup
1 cup peanut butter
3 cup rice krispies
12 oz chocolate chips
Bring sugar/corn syrup to boil. Remove from heat. Add peanut butter. Add cereal and mix. Press into 9X13 pan. Melt chocolate chips & spread. Cool & Serve.
from Allie Hardy
Chicken & Brown Rice Soup
YIELDS 8 servings
Make brown rice ahead of time to use in soup.
1 1/2 lbs chicken thights
salt and pepper
2 tsp canola oil
2 cups diced onion
1 1/2 cups diced celery
1 cup frozen diced carrots
2 tsp sage
1 tsp garlic posder
1/4 tsp thyme
1/8 tsp nutmeg
4 cups low salt chicken broth
1 cup water
2 cups cooked brown rice
Remove skin from chicken; season with salt and pepper. Heat an 8 quart pot on medium. Sear chicken in oil until golden, 10 minutes. Meanwhile, mix onions, carrots, celery, sage, garlic powder, salt, thyme, and nutmeg.
Add vegetable ans spice mix to chicken. Saute until onions are translucent, about 5 minutes. Add broth and the water. Cover pot and bring to a boil. Reduce heat; simmer 30 minutes. Remove chicken; discard bones and add meat back to the pot. Mix in rice; heat 2-3 minutes.
from parents.com/5for50
Make brown rice ahead of time to use in soup.
1 1/2 lbs chicken thights
salt and pepper
2 tsp canola oil
2 cups diced onion
1 1/2 cups diced celery
1 cup frozen diced carrots
2 tsp sage
1 tsp garlic posder
1/4 tsp thyme
1/8 tsp nutmeg
4 cups low salt chicken broth
1 cup water
2 cups cooked brown rice
Remove skin from chicken; season with salt and pepper. Heat an 8 quart pot on medium. Sear chicken in oil until golden, 10 minutes. Meanwhile, mix onions, carrots, celery, sage, garlic powder, salt, thyme, and nutmeg.
Add vegetable ans spice mix to chicken. Saute until onions are translucent, about 5 minutes. Add broth and the water. Cover pot and bring to a boil. Reduce heat; simmer 30 minutes. Remove chicken; discard bones and add meat back to the pot. Mix in rice; heat 2-3 minutes.
from parents.com/5for50
Wilton's Buttercream Frosting (Yield 3 cups, medium consistency)
YIELD 3 cups
1/2 cup shortening
1/2 cup butter
1 tsp vanilla
4 cups powdered sugar
2 Tbs milk
Cream shortening and butter together. Add vanilla. Gradually add sugar 1 cup at a time. Add milk. Beat medium speed until light and fluffy. Cover bowl with a damp cloth so frosting doesn't dry out.
from Wilton
1/2 cup shortening
1/2 cup butter
1 tsp vanilla
4 cups powdered sugar
2 Tbs milk
Cream shortening and butter together. Add vanilla. Gradually add sugar 1 cup at a time. Add milk. Beat medium speed until light and fluffy. Cover bowl with a damp cloth so frosting doesn't dry out.
from Wilton
German Pancakes (10" pie pan)
YIELDS 3-4 servings
Bake @ 425 for 15 minutes
1/2 cup flour
1/4 tsp salt
1/2 cup milk
4 eggs
4 Tbs butter
Melt butter in 10inch pie pan. Mix flour, milk and salt well. Add eggs, beat. Pour batter into melted butter. Bake @ 425 degrees for 15 minutes.
Bake @ 425 for 15 minutes
1/2 cup flour
1/4 tsp salt
1/2 cup milk
4 eggs
4 Tbs butter
Melt butter in 10inch pie pan. Mix flour, milk and salt well. Add eggs, beat. Pour batter into melted butter. Bake @ 425 degrees for 15 minutes.
Katrina's Fudge Brownies
Yields 9+ brownies (double for more)
Bake @ 350 degrees for 30 minutes
1/2 cup butter
melt in pan on stove
2 Tbs cocoa
stir till melted
Remove from heat and ADD:
1 cup sugar
1 tsp vanilla
2 eggs
3/4 cup flour
Bake @ 350 degrees for 30 minutes. Double recipe in a 9X13 pan and cook for same time at same temp. Add more or less flour for fudge or cake-like brownies.
from Katrina Newey
Bake @ 350 degrees for 30 minutes
1/2 cup butter
melt in pan on stove
2 Tbs cocoa
stir till melted
Remove from heat and ADD:
1 cup sugar
1 tsp vanilla
2 eggs
3/4 cup flour
Bake @ 350 degrees for 30 minutes. Double recipe in a 9X13 pan and cook for same time at same temp. Add more or less flour for fudge or cake-like brownies.
from Katrina Newey
Ham Fried Rice
YIELDS 6 servings
Prep rice ahead of time and cool overnight in refrigerator
1 cup diced ham
4 eggs, scrambled (omelet style, then cut)
2 Tbs oil
4 green onion, include green tops, finely chopped
1 cup frozen green peas and carrots
4 cups cold cooked white rice (break it up before cooking with it)
2 tsp salt
1 tsp black pepper
3 Tbs soy sauce
1/2 cup bean sprouts
Cook the green onion in the hot oil for a minute, add ham, scrambled eggs, carrots & peas. Add the cold rice and bean sprouts, be sure the rice is reheated completely through. Season with salt, pepper and soy sauce. Mix well and serve warm.
from Meiling Dawson (Orson Gygi cooking class)
Prep rice ahead of time and cool overnight in refrigerator
1 cup diced ham
4 eggs, scrambled (omelet style, then cut)
2 Tbs oil
4 green onion, include green tops, finely chopped
1 cup frozen green peas and carrots
4 cups cold cooked white rice (break it up before cooking with it)
2 tsp salt
1 tsp black pepper
3 Tbs soy sauce
1/2 cup bean sprouts
Cook the green onion in the hot oil for a minute, add ham, scrambled eggs, carrots & peas. Add the cold rice and bean sprouts, be sure the rice is reheated completely through. Season with salt, pepper and soy sauce. Mix well and serve warm.
from Meiling Dawson (Orson Gygi cooking class)
General Tao's Chicken
YIELD ~5 servings
May prep all or none ahead if desired:
-Freeze the meat and let sit out at room temp for 1 hour before cutting
-marinate meat over night in refrigerator, bring to room temp before battering or frying
-mix sauce together
MARINADE for at least 20 minutes
3 boneless, skinless chicken breasts, cut into bite size pieces
2 TBS rice wine
2 TBS soy sauce
1 tsp sesame oil
3 TBS cornstarch
MIX SAUCE:
3 TBS soy sauce
2 TBS rice wine
3 TBS ketchup
1/3 cup brown sugar
1 TBS sambal garlic red chili paste
2 tsp rice vinegar
2 tsp cornstarch
Mix together in a small bowl and set aside.
BATTER: (MAY ALSO USE FOR SWEET & SOUR or ORANGE CHICKEN)
1/2 cup flour
3/4 cup cornstarch
1 tsp baking soda
(mix together first three ingredients, add the following separately, oil last)
1 cup water (room temp)
1 egg
2 TBS oil
OTHER:
1 TBS fresh ginger root chopped
1 TBS garlic, minced
oil for deep frying
puffed rice noodle (If using, cook in oil first, before cooking chicken)
Heat the oil to 375 degrees. Mix the marinated chicken with the batter, slowly add once piece at a time to the hot oil, cook until the chicken is golden brown. (Don't overcrowd the oil or the chicken won't get crispy). When all the chicken is done, add 2 TBS oil to wok, add ginger and garlic and cook for a minute until you can smell it. Pour the sauce into the wok and cook for 3-4 minutes until it starts to thicken; then add the chicken to the sauce. Quickly toss together until all chicken is coated and serve right away on a puffed rice noodle bed or by itself.
VARIATION: Don't batter and deep fry chicken. Add green peppers and green onions. Yum.
from Meiling Dawson (Orson Gygi cooking class)
May prep all or none ahead if desired:
-Freeze the meat and let sit out at room temp for 1 hour before cutting
-marinate meat over night in refrigerator, bring to room temp before battering or frying
-mix sauce together
MARINADE for at least 20 minutes
3 boneless, skinless chicken breasts, cut into bite size pieces
2 TBS rice wine
2 TBS soy sauce
1 tsp sesame oil
3 TBS cornstarch
MIX SAUCE:
3 TBS soy sauce
2 TBS rice wine
3 TBS ketchup
1/3 cup brown sugar
1 TBS sambal garlic red chili paste
2 tsp rice vinegar
2 tsp cornstarch
Mix together in a small bowl and set aside.
BATTER: (MAY ALSO USE FOR SWEET & SOUR or ORANGE CHICKEN)
1/2 cup flour
3/4 cup cornstarch
1 tsp baking soda
(mix together first three ingredients, add the following separately, oil last)
1 cup water (room temp)
1 egg
2 TBS oil
OTHER:
1 TBS fresh ginger root chopped
1 TBS garlic, minced
oil for deep frying
puffed rice noodle (If using, cook in oil first, before cooking chicken)
Heat the oil to 375 degrees. Mix the marinated chicken with the batter, slowly add once piece at a time to the hot oil, cook until the chicken is golden brown. (Don't overcrowd the oil or the chicken won't get crispy). When all the chicken is done, add 2 TBS oil to wok, add ginger and garlic and cook for a minute until you can smell it. Pour the sauce into the wok and cook for 3-4 minutes until it starts to thicken; then add the chicken to the sauce. Quickly toss together until all chicken is coated and serve right away on a puffed rice noodle bed or by itself.
VARIATION: Don't batter and deep fry chicken. Add green peppers and green onions. Yum.
from Meiling Dawson (Orson Gygi cooking class)
Crispy Beef
YIELD ~4 servings
May prep all or none ahead if desired:
-cut the vegetables the night before
-Freeze the meat and let sit out at room temp for 1 hour before cutting
-marinate meat over night in refrigerator, bring to room temp before frying
-mix sauce together
MARINADE for at least 20 minutes
2lb top round steak, cut into 2inch long thin strips
2 TBS cooking wine
3 TBS soy sauce
MIX SAUCE:
2 TBS soy sauce
3 TBS hoisin sauce
4 TBS sugar
1 tsp sambal garlic red chili paste
1 tsp sesame oil
1 tsp rice vinegar
1 TBS cornstarch
3 TBS water
Mix together in a small bowl and set aside.
OTHER:
1 cup cornstarch
oil for deep frying
4 TBS canola oil, divided
2 cloves garlic, minced
1 onion, thin sliced
1/4 cup carrot, cut into thin 2inch long strips
1/4 cup celery, cut into thin 2inch long strips
Heat oil for deep frying to 375 degrees. Mix beef and 1 cup cornstarch together until all beef is well coated, shake excess cornstarch off with strainer. Deep fry about 1/2 cup at a time. Cook until crispy and then remove from oil. Repeat until all beef is cooked.
In the meantime, using 2TBS oil, caramelize the onion ~10 minutes. Set aside.
When all beef is done: Head 2TBS oil in the wok. Add minced garlic and cook until you can smell it (about 30 seconds). Pour the sauce into the garlic and let it cook until the sauce becomes like a syrup. If it burns or gets too thick add a little water. Add crispy beef, carrot, celery and caramelized onion and toss quickly together. DONE.
from Meiling Dawson (Orson Gygi cooking class)
May prep all or none ahead if desired:
-cut the vegetables the night before
-Freeze the meat and let sit out at room temp for 1 hour before cutting
-marinate meat over night in refrigerator, bring to room temp before frying
-mix sauce together
MARINADE for at least 20 minutes
2lb top round steak, cut into 2inch long thin strips
2 TBS cooking wine
3 TBS soy sauce
MIX SAUCE:
2 TBS soy sauce
3 TBS hoisin sauce
4 TBS sugar
1 tsp sambal garlic red chili paste
1 tsp sesame oil
1 tsp rice vinegar
1 TBS cornstarch
3 TBS water
Mix together in a small bowl and set aside.
OTHER:
1 cup cornstarch
oil for deep frying
4 TBS canola oil, divided
2 cloves garlic, minced
1 onion, thin sliced
1/4 cup carrot, cut into thin 2inch long strips
1/4 cup celery, cut into thin 2inch long strips
Heat oil for deep frying to 375 degrees. Mix beef and 1 cup cornstarch together until all beef is well coated, shake excess cornstarch off with strainer. Deep fry about 1/2 cup at a time. Cook until crispy and then remove from oil. Repeat until all beef is cooked.
In the meantime, using 2TBS oil, caramelize the onion ~10 minutes. Set aside.
When all beef is done: Head 2TBS oil in the wok. Add minced garlic and cook until you can smell it (about 30 seconds). Pour the sauce into the garlic and let it cook until the sauce becomes like a syrup. If it burns or gets too thick add a little water. Add crispy beef, carrot, celery and caramelized onion and toss quickly together. DONE.
from Meiling Dawson (Orson Gygi cooking class)
Liz's Cresent Dinner Rolls
YIELD 24 rolls
Bake @ 400 degrees for 10 minutes
Approx: 20 minutes hands on time over a 3ish hour period
2 TBS active dry yeast
1/4 cup plus 1 TBS warm water (105-115 degrees)
1 cup milk
3 eggs
1/2 cup sugar
1/2 cup canola oil
2 tsp salt
~5 1/2 cups flour
In a small bowl, combine yeast and water. Cover and let stand for about 10 minutes.
Meanwhile, heat the milk in microwave until warm, not scalding.
In a large bowl, beat the eggs, sugar, and oil with a whisk. Stir in the milk and yeast mixture. Stir in the milk and yeast mixture. With a wooden spoon stir in 5 cups of flour and salt until combined. Turn the dough onto a lightly floured surface and knead to form a moderately soft dough, still slightly sticky (so the rolls will turn out soft).
Cover with plastic wrap sprayed with oil and rise 2-3 hours until it is sticky.
Grease a jelly roll pan and set aside.
Punch dough down and turn it onto a lightly floured surface. Pat it with additional flour if necessary for handling, and keep your hands floured. Divide the dough into 3 parts, roll each out into the size of a dinner plate. Using a pizza cutter, cut into eight wedges. Roll up each wedge, placing point side down on the pan. All 24 rolls will fit on one pan. Cover with a clean dishtowel and let rise until doubled in bulk, about 15 minutes.
Meanwhile, preheat oven to 400 degrees. Bake 5 minutes on the bottom rack; move to the middle rack and bake 5 more minutes or until the rolls are light brown. Brush with butter when done.
Store extras in freezer bags and reheat in the microwave.
from the food nanny rescues dinner
Bake @ 400 degrees for 10 minutes
Approx: 20 minutes hands on time over a 3ish hour period
2 TBS active dry yeast
1/4 cup plus 1 TBS warm water (105-115 degrees)
1 cup milk
3 eggs
1/2 cup sugar
1/2 cup canola oil
2 tsp salt
~5 1/2 cups flour
In a small bowl, combine yeast and water. Cover and let stand for about 10 minutes.
Meanwhile, heat the milk in microwave until warm, not scalding.
In a large bowl, beat the eggs, sugar, and oil with a whisk. Stir in the milk and yeast mixture. Stir in the milk and yeast mixture. With a wooden spoon stir in 5 cups of flour and salt until combined. Turn the dough onto a lightly floured surface and knead to form a moderately soft dough, still slightly sticky (so the rolls will turn out soft).
Cover with plastic wrap sprayed with oil and rise 2-3 hours until it is sticky.
Grease a jelly roll pan and set aside.
Punch dough down and turn it onto a lightly floured surface. Pat it with additional flour if necessary for handling, and keep your hands floured. Divide the dough into 3 parts, roll each out into the size of a dinner plate. Using a pizza cutter, cut into eight wedges. Roll up each wedge, placing point side down on the pan. All 24 rolls will fit on one pan. Cover with a clean dishtowel and let rise until doubled in bulk, about 15 minutes.
Meanwhile, preheat oven to 400 degrees. Bake 5 minutes on the bottom rack; move to the middle rack and bake 5 more minutes or until the rolls are light brown. Brush with butter when done.
Store extras in freezer bags and reheat in the microwave.
from the food nanny rescues dinner
Buttermilk Cornbread
YIELD 9 Servings
Bake @ 350 degrees for 25-30 minutes
MIX:
1 cup flour
1 cup yellow cornmeal
2/3 cup sugar
1/2 tsp baking soda
1/2 tsp salt
MIX SEPARATELY:
1 cup buttermilk
1/2 cup butter, melted
2 eggs, beaten
Preheat oven to 350 degrees. Grease an 8X8 baking pan or generously grease a 9-inch cast-iron skillet. Add the dry ingredients to the wet ingredients and stir just until blended. Do not over mix. Pour in pan. Bake @ 350 degrees for 25-30 minutes until the top is golden brown and the center feels firm when pressed.
Yummy with: honey butter or maple butter
from the food nanny rescues dinner
Bake @ 350 degrees for 25-30 minutes
MIX:
1 cup flour
1 cup yellow cornmeal
2/3 cup sugar
1/2 tsp baking soda
1/2 tsp salt
MIX SEPARATELY:
1 cup buttermilk
1/2 cup butter, melted
2 eggs, beaten
Preheat oven to 350 degrees. Grease an 8X8 baking pan or generously grease a 9-inch cast-iron skillet. Add the dry ingredients to the wet ingredients and stir just until blended. Do not over mix. Pour in pan. Bake @ 350 degrees for 25-30 minutes until the top is golden brown and the center feels firm when pressed.
Yummy with: honey butter or maple butter
from the food nanny rescues dinner
Spaghetti Cabonarra Alla Mario
YIELD 2 servings
Approx 20 minutes (cook the spaghetti, bacon and prep eggs, garlic at the same time)
4 ounces uncooked spaghetti
1 egg + 1 egg yolk
4 strips bacon or 2 slices pancetta, diced
1 TBS olive oil
1 garlic clove, minced
1/4 tsp salt
1/8 tsp ground black pepper
1/4 cup freshly grated parmesean cheese
crushed red pepper
At the same time: Cook the spaghetti, save 1 cup cooking water; beat the egg and egg yolk, set aside; cook the bacon until it is cooked through, not crisp.
Remove the bacon from the pan, leaving the grease in the pan and add the olive oil. Cook the garlic just until you smell it (about 30 sec. Remove from heat.
When spaghetti is done, return bacon to pan, add spaghetti, add 1 cup spaghetti water. Turn heat to med-hi. Add the beaten eggs and continue stirring quickly to cook the egg. When the water has almost evaporated, add the salt, pepper and cheese, mix well. Take off heat when cheese is mostly melted.
from the food nanny rescues dinner
Approx 20 minutes (cook the spaghetti, bacon and prep eggs, garlic at the same time)
4 ounces uncooked spaghetti
1 egg + 1 egg yolk
4 strips bacon or 2 slices pancetta, diced
1 TBS olive oil
1 garlic clove, minced
1/4 tsp salt
1/8 tsp ground black pepper
1/4 cup freshly grated parmesean cheese
crushed red pepper
At the same time: Cook the spaghetti, save 1 cup cooking water; beat the egg and egg yolk, set aside; cook the bacon until it is cooked through, not crisp.
Remove the bacon from the pan, leaving the grease in the pan and add the olive oil. Cook the garlic just until you smell it (about 30 sec. Remove from heat.
When spaghetti is done, return bacon to pan, add spaghetti, add 1 cup spaghetti water. Turn heat to med-hi. Add the beaten eggs and continue stirring quickly to cook the egg. When the water has almost evaporated, add the salt, pepper and cheese, mix well. Take off heat when cheese is mostly melted.
from the food nanny rescues dinner
Broccoli Chicken Wild Rice Soup
Yields eight 1 cup servings or 2 quarts +
Approx: 20 minutes (prep broccoli and chicken while rice is cooking)
1-6oz pkg wild rice
5 cups water
1/2 rotisserie chicken, meat off the bone and separated into small pieces (recipe still yummy without chicken, but better with)
2 cups fresh or frozen broccoli
2 tsp dried minces onion
1 can cream of chicken soup
1-8oz pkg cream cheese
In a large sauce pan, combine rice, seasoning packet and water. Bring to a boil. Reduce heat, cover and simmer for 10 min. stirring once. Add broccoli, chicken and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese and cook until cheese is melted.
Yummy with: Cornbread, homemade rolls
adapted from taste of home 2001
Approx: 20 minutes (prep broccoli and chicken while rice is cooking)
1-6oz pkg wild rice
5 cups water
1/2 rotisserie chicken, meat off the bone and separated into small pieces (recipe still yummy without chicken, but better with)
2 cups fresh or frozen broccoli
2 tsp dried minces onion
1 can cream of chicken soup
1-8oz pkg cream cheese
In a large sauce pan, combine rice, seasoning packet and water. Bring to a boil. Reduce heat, cover and simmer for 10 min. stirring once. Add broccoli, chicken and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese and cook until cheese is melted.
Yummy with: Cornbread, homemade rolls
adapted from taste of home 2001
French Breakfast Muffins
YIELD 12 Muffins
Bake @ 350 for 20-25 minutes
MIX:
1/3 cup shortening
1/2 cup sugar
1 egg
ADD:
1 1/2 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup milk
TOPPING:
1/2 cup sugar
1 tsp cinnamon
1/2 cup butter -melted
Heat oven to 350 degrees. Grease 12 medium muffin cups. Mix shortening, sugar and egg. Stir in flour, baking powder, salt and nutmeg with milk. Fill muffin cups 2/3 full. Bake @ 350 for 20-25 minutes. Mix sugar and cinnamon together. Roll muffins in butter and cinnamon mixture. Serve warm.
Lisa Jackson
Bake @ 350 for 20-25 minutes
MIX:
1/3 cup shortening
1/2 cup sugar
1 egg
ADD:
1 1/2 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup milk
TOPPING:
1/2 cup sugar
1 tsp cinnamon
1/2 cup butter -melted
Heat oven to 350 degrees. Grease 12 medium muffin cups. Mix shortening, sugar and egg. Stir in flour, baking powder, salt and nutmeg with milk. Fill muffin cups 2/3 full. Bake @ 350 for 20-25 minutes. Mix sugar and cinnamon together. Roll muffins in butter and cinnamon mixture. Serve warm.
Lisa Jackson
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