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Recipes
BADA BING PORK CHOPS
By stepjo7269
Allrecipes By: walleye11
- 1 1 1 cup Italian-style salad dressing
- 1/2 1/2 1/2 cup Worcestershire sauce
- 1/2 1/2 1/2 cup applesauce
- 1/4 1/4 1/4 cup hot pepper sauce
- 1 1 1 lime, juiced (many used lemon)
- 6 6 6 bone-in pork chops
- Directions
- 6 together the Italian dressing, Worcestershire sauce, applesauce, hot pepper sauce, and lime juice in a bowl. Pour the marinade over the pork chops, and refrigerate in marinade for 6 hours or overnight.
- ●Preheat an outdoor grill for medium heat, and lightly oil the grate.
- to to 1 from the marinade, and pour marinade into a saucepan. Bring the marinade to a boil over medium heat, and allow to boil for about 1 minute.
MUSTARD-HERB CHICKEN BREASTS
By stepjo7269
Taste of Home’s Summer Busy Family Recipes magazine p
- 1/4 cup chopped green onions
- 1/4 cup Dijon-mayonnaise blend
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 4 boneless skinless chicken breast halves (4 ounces each)
- Directions
- ● In a large resealable plastic bag, combine the first seven ingredients; add chicken. Seal bag and turn to coat. Refrigerate for 2 hours, turning once.
- ● Grill chicken, covered, over medium heat for 6-8 minutes on each side or until a meat thermometer reads 170°.
ZESTY PORCUPINE MEATBALLS
By stepjo7269
Allrecipes By: Michelle R
- 1 egg
- 2 (10.75 ounce) cans condensed tomato soup
- 1/4 cup instant rice
- 1/4 cup chopped onion
- 1 tablespoon chopped fresh parsley
- 1 teaspoon onion salt
- 1/4 teaspoon ground black pepper
- 1 pound lean ground beef
- 1/4 cup Worcestershire sauce
- Directions
- ●Lightly beat egg with a fork, then add a heaping tablespoon of the soup and mix lightly. Mix in rice, onion, parsley, onion salt and pepper. Stir in the ground beef and mix well with hands
- ●From mixture into 1 1/2 inch round meatballs.
- ●Coat a large skillet over medium heat with cooking spray. Cook meatballs and brown on all sides.
- ●Combine remaining soup with Worcestershire (you can increase or decrease Worcestershire to your liking), stir until smooth, then spoon over meatballs.
- ●Cover with lid and simmer for 20 to 30 minutes, stirring every few minutes.
ROLLS
By stepjo7269
Agnes Bennett
- ½ C. plain flour
- ½ C. warm water
- 1 pkg. yeast
- 1 tea. sugar (I use 1 T.)
- 1 ½ tea. salt
- 1 well beaten egg
- ½ C. sugar + 1 T.
- ½ C. melted shortening, cooled to luke warm
- 2 C. warm water
- flour
- ● Mix ½ C. flour, ½ C. warm water, yeast and 1 T. sugar. Cover and let set 30 min.
- ● Add remaining ingredients except for flour.
- ● Add flour to make a stiff dough.
- ● Place in refrigerator and use as desired.
- ● When ready to use, grease pan and roll into individual rolls. Place in a warm place to rise.
- ● Bake at 350F until brown.
CREAM CHEESE POUND CAKE
By stepjo7269
Charlotte Powell
- 2 sticks butter
- 1 stick oleo
- 8 oz. cream cheese
- 6 eggs @ room temp.
- 3 C. sugar
- 3 ½ C. cake flour
- 1 T. vanilla
- ●Cream butter, oleo, cream cheese and sugar.
- ●Add eggs one at a time, beating after each one.
- ●Add flour and vanilla.
- ●Bake @ 350 F. for 1 hr. and 20 min.
PECAN-CRUSTED TILAPIA
By stepjo7269
Cooking Light Annual Recipes 2004, p
- 1/2 C. dry breadcrumbs
- 2 T. finely chopped pecans
- 1/2 tea. salt
- 1/4 tea. garlic powder
- 1/4 tea. black pepper
- 1/2 C. low-fat buttermilk
- 1/2 tea. hot sauce
- 3 T. all-purpose flour
- 4 (6-ounce) tilapia or snapper fillets
- 1 T. vegetable oil, divided
- 4 lemon wedges
- ● Combine first 5 ingredients in a shallow dish.
- ● Combine buttermilk and hot sauce in a medium bowl.
- ● Place flour in a shallow dish.
- ● Dredge1 fillet in flour.
- ● Dip in buttermilk mixture.
- ● Dredge in breadcrumb mixture.
- ● Repeat procedure with remaining fillets.
- ● Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium high heat.
- ● Add 2 fillets and cook 3 minutes on each side or until fish flakes easily when tested with a fork.
- ● Repeat procedure with remaining oil and fillets.
THAI PEANUT CHICKEN
By stepjo7269
Taste of Home's Cooking School Magazine p
- Directions:
- 4 skinless, boneless, chicken breast halves (about 1 pound), cut into 1 ½ inch pieces.
- 4 teaspoons minced garlic
- 2 tablespoons lime juice
- 2 tablespoons finely chopped fresh cilantro leaves, divided
- 2 tablespoons olive oil, divided
- 1 large onion, thinly sliced (about 1 cup)
- 2 medium red, yellow or orange bell peppers, cut into 2 inch long strips (about 3 cups)
- 1 can (10 3/4 ounces) Campbell’s Condensed Cream of Mushroom Soup (Regular or 98% Fat-Free)
- 1 cup milk or water
- 1/4 cup creamy peanut butter
- Hot cooked rice
- ● Stir chicken, garlic, lime juice and 1 tablespoon cilantro in a medium bowl.
- ● Heat 1 tablespoon oil in a ½ inch nonstick skilled over medium-high heat. Add chicken mixture and cook until chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
- ● Heat the remaining oil in the skilled over medium heat. Add the onion and peppers and cook until they’re tender-crisp, stirring occasionally.
- ● Stir the soup, milk, and peanut butter in skillet and heat to a boil.
- ● Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through, stirring occasionally.
- ● Serve chicken mixture with the rice and sprinkle with the remaining cilantro.
RASPBERRY PASTRIES
By stepjo7269
Eveyday Foods (Martha Stewart)
- Directions:
- 1 sheet frozen puff pastry (8 1/2 ounces), thawed, cut into 5 equal strips
- 3 tablespoons raspberry jam
- 4 tablespoons sugar
- ●Preheat oven to 400 degrees.
- ●Unfold puff pastry onto a cutting board; cut crosswise into 5 equal strips.
- ●Spread 4 strips with raspberry jam, and sprinkle with 2 tablespoons sugar.
- ●Stack coated strips; top with remaining strip. Freeze until firm, 10 to 15 minutes.
- ●Line 2 baking sheets with parchment paper.
- ●With a serrated knife slice stack crosswise 1/4-inch-thick placing slices on baking sheets as you work, 4 inches apart. Sprinkle with remaining 2 tablespoons sugar.
- ●Bake until puffed and golden, 15 to 20 minutes.
- ●Cool slightly on baking sheet, then transfer to a wire rack to cool completely.
GAME-DAY CHILI
By stepjo7269
Southern Living Our Readers Top-Rated Recipes p
- Directions:
- 2 pounds ground chuck
- 1 medium onion, chopped
- 3 to 4 garlic cloves, minced
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 3 (8 ounce) cans tomato sauce
- 1 (12 ounce) bottle dark beer
- 1 (14 ounce) can beef broth
- 1 ( 6 ounce) can tomato paste
- 1 (4.5 ounce) can chopped green chiles
- 2 tablespoons chili powder
- 1 tablespoon Worcestershire sauce
- 2 teaspoons ground cumin
- 1 to 2 teaspoons ground red pepper
- 1 teaspoon paprika
- 1 teaspoon hot sauce
- Garnish: pickled jalapeno pepper slices
- ● Cook first 3 ingredients in a Dutch oven over medium heat; stirring until meat crumbles and is no longer pink. Drain well.
- ● Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil.
- ● Reduce heat, and simmer 3 hours or until thickened.
- ● Garnish, if desired.
SUGAR-AND-VINEGAR DRESSING
By stepjo7269
Southern Living June 2006
- Preparation:
- 1/3 cup raspberry or red wine vinegar
- 1/4 cup sugar
- 2 teaspoons Dijon mustard
- 1 garlic clove
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup vegetable oil
- 2 tablespoons chopped fresh basil
- 1. Process first 6 ingredients in a blender or food processor until smooth. With blender or processor running, add oil in a slow, steady stream; process until smooth. Stir in basil.