Stepjo7269's profile page
Recipes
ORANGE HONEY BUTTER
By stepjo7269
Allrecipes By: Sadie
- 1/4 cup butter, softened
- 1/2 tablespoon honey
- 1/2 teaspoon orange zest
- Directions
- ● In a small bowl, cream butter until light and fluffy.
- ● Mix in honey and orange zest.
CHICKEN AND VEGETABLE STIR-FRY
By stepjo7269
Southern Living Cooking Light
- 2 lbs. boneless chicken breast, skinned and cut into strips
- 1 tea. paprika
- 1/4 tea. salt
- 1/4 tea. pepper
- 1/8 tea. garlic powder
- Vegetable cooking spray
- 1 lg. onion, thinly sliced
- 1 ½ lg. green pepper, cut into thin strips
- ½ C. diagonally sliced carrots
- ½ C. diagonally sliced celery
- 1 1/4 C. chicken broth divided
- 2 T. cornstarch
- 3 T. soy sauce
- 2 lg. tomatoes, cut into wedges
- 4 C. hot cooked rice
- ●Coat a wok with cooking spray: Allow to heat at med. heat (325 F.) for 2 min. Add chicken, paprika, salt, pepper, and garlic powder and stir fry 3-4 min. or until lightly browned.
- ●Add onion, green pepper, carrots, celery, and ½ C. chicken broth; cover and cook 1 ½ min.
- ●Combine remaining 3/4 C. chicken broth; cornstarch, and soy sauce. Mix well and add to wok. Add tomatoes and cook 2-3 min. or until sauce thickens.
- Serve over rice.
MARINATED GRILLED SHRIMP
By stepjo7269
Allrecipes By: BLONDIEPEREZ "A very simple and easy marinade that makes your shrimp so yummy you don't even need...
- 3 cloves garlic, minced
- 1/3 cup olive oil
- 1/4 cup tomato sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 pounds fresh shrimp, peeled and deveined
- skewers
- Directions
- ●In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper.
- ●Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
- ●Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- ●Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
CRAB RANGOON
By stepjo7269
chineesefood.about.com ●Basic Crab Rangoon Ingredients: The four basic ingredients in Crab Rangoon are crab, cr...
- Filling:
- 8 8 8 ounces cream cheese
- 8 8 8 ounces fresh crab meat or canned crab meat, drained and flaked
- 1/2 1/2 1/2 teaspoon Lea & Perrins Worcestershire sauce
- 1/2 1/2 1/2 teaspoon light soy sauce
- 1/8 1/4 1/8 1/4 to - 1/4 teaspoon freshly ground white pepper, to taste
- 1 1 1/2 1 1 1/2 - 1 1/2 green onions, finely sliced
- 1 1 clove 1 large clove garlic, finely minced
- 1 1 1 teaspoon red onion, chopped
- Wrappers:
- 1 1 1 package wonton wrappers
- 1 1 1 small bowl filled with water for wetting wontons
- Oil for deep-frying
- Directions:
- ●Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time.
- ●On a flat surface, lay out a wonton wrapper in front of you so that it forms a diamond shape. Wet the edges of the wonton.
- to a heaping teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
- ●Fold over the edges of the wrapper so that it forms a triangle shape. Seal the edges, adding more water if needed.
- to the completed Crab Rangoon with a damp towel to prevent them from drying out while preparing the rest.
- ●Cool and serve.
ALMOND CHICKEN CASSEROLE
By stepjo7269
Allrecipes By: GOCU
- 2 cups uncooked long-grain rice
- 1/2 tablespoon butter
- 4 tablespoons chopped onion
- 2 cups diced celery
- 3 cups cooked, chopped chicken breast meat
- 1 cup mayonnaise
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 cup blanched slivered almonds
- 1 cup crushed cornflake crumbs (Some reviewers used more crumbs.)
- 2 tablespoons butter
- Directions
- ● In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside.
- ● Melt 1/2 tablespoon butter in a medium skillet over medium heat; saute onion and celery until soft.
- ● Preheat oven to 350 degrees F (175 degrees C).
- ● Combine the chicken, rice, onion and celery in a 9x13 inch baking dish. Stir in mayonnaise and soup, then almonds. Top with crushed cornflakes and 2 tablespoons butter.
- ● Bake in preheated oven for 45 minutes, until golden brown.
HOMEADE APPLE SAUCE
By stepjo7269
101 Worry-Free HCG Diet Recipes p
- Directions:
- 5 apples (Jonathon, Gala, Fuji)
- 1 t. lemon juice
- 1/2 c. water
- 1 package sweetner
- 1/2 t. cinnamon
- ●Peel, core and chop apples. Cook apples in water in crock pot for 2 hours.
- ●When cooled, puree apples in blender while adding cinnamon and sweetner.
- ●Divide into 5 equal portions (usually about 1/2 c. per serving).
PINEAPPLE CHEESE BALL
By stepjo7269
Janice Simerly
- 2 8 oz cream cheese, softened
- 8 oz can crushed pineapple, well drained
- 8 oz cheddar cheese, shredded
- 1/2 c. finely chopped green pepper
- 2 t. finely chopped onion
- 1 1/2 c. pecans, chopped
- ●Mix cream cheese, pineapple, cheese, pepper and onion together.
- ●Roll into a ball and roll in pecans.
LEMON ICEBOX PIE II
By stepjo7269
Mother (Louise Stevenson)
- Pie:
- Vanilla wafer crust
- ½ C. lemon juice
- 1 (14 oz) can condensed milk
- 2 eggs separated
- 4 T. sugar
- ●Combine lemon juice and condensed milk. Add egg yolks and pour over crust.
- Meringue:
- ●Beat egg whites (3) until frothy. Add sugar slowly, while beating.
- ●Pour over pie and bake at 350 F. until meringue browns.
- Crust:
- ●Crumble about 40 vanilla wafers in a pie pan. Stand whole cookies around edge.
RAINBOW SALAD
By stepjo7269
Patti Livingston
- First layer (red)
- 1 box cherry jell-o mixed according to pkg.
- ●Add chopped apple or banana to jell-o. Pour into jell-o mold and allow to set.
- Second layer (yellow)
- ●1 box lemon jell-o mixed with pineapple juice from can of crushed pineapple that has been heated in the microwave. (Save pineapple for 3rd layer)
- ●Add 8 oz. cream cheese that has been softened. Mix with electric mixer until well blended.
- ●Add chopped pecans.
- ●Pour over first layer and allow to set.
- Third layer (green)
- 1 box lime jell-o mixed according to pkg.
- ●Add the crushed pineapple from the 2nd layer.
- ●Pour over second layer and allow to set.
SAVORY STUFFED CHICKEN BREAST WITH PLUM GLAZE
By stepjo7269
Allrecipes By: Shannon
- 1 tablespoon olive oil
- 2 (6 ounce) skinless, boneless chicken breast halves
- Salt and pepper to taste
- 2 pieces cornbread, crumbled
- 2 slices cooked bacon, crumbled
- 2 tablespoons minced celery
- 2 tablespoons minced onion
- 2 tablespoons butter, melted
- 1/4 cup chicken stock
- 1/3 cup chicken stock
- 1/3 cup plum jam
- Directions
- ●Preheat oven to 350 degrees F (175 degrees C).
- ●Heat olive oil in a skillet over high heat.
- ●Using a paring knife, cut a pocket into the side of each breast. Place into skillet and sear until lightly browned on both sides, but not cooked through. Set aside.
- ●Combine cornbread, bacon, celery, onion, butter, and 1/4 cup chicken stock; mix until well combined. Stuff each breast with cornbread mixture.
- ●Bake in preheated oven for 25 minutes.
- ●While the chicken is baking, bring 1/3 cup chicken stock to a simmer. Whisk in plum jam, and simmer over medium-low heat until most of the chicken stock has evaporated.
- ●Pour plum glaze over chicken breasts, and cook for an additional 10 minutes and the center of the stuffed breast reaches 160 degrees F.