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Recipes
CHICKEN ROLLS WITH RASPBERRY SAUCE
By stepjo7269
Taste of Home’s Summer Busy Family Recipes magazine p
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/2 cup crumbled blue cheese
- 4 strips ready-to-serve fully cooked bacon, crumbled
- 2 tablespoons butter, melted, divided
- Salt and pepper to taste
- 2 cups fresh raspberries
- 1/4 cup Progresso ® Chicken Broth
- 4 teaspoons brown sugar
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon minced garlic
- 1/4 teaspoon dried oregano
- Directions
- ● Flatten chicken to 1/4-in. thickness; sprinkle with blue cheese and bacon to within 1/2 in. of edges. Roll up each jelly-roll style, starting with a short side; secure with toothpicks.
- ● Place in a greased 8-in. square baking dish. Brush with 1 tablespoon butter; sprinkle with salt and pepper.
- ● Bake, uncovered, at 375° for 35-40 minutes or until meat is no longer pink.
- ● Meanwhile, in a small saucepan, combine the raspberries, broth, brown sugar, vinegar, garlic and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened.
- ● Press through a sieve; discard seeds. Stir in remaining butter until smooth.
- ● Discard toothpicks from chicken. Serve with raspberry sauce.
FRIED MOZZARELLA CHEESE STICKS
By stepjo7269
Allrecipes
- 2 eggs, beaten
- 1/4 cup water
- 1 1/2 cups Italian seasoned bread crumbs
- 1/2 teaspoon garlic salt
- 2/3 cup all-purpose flour
- 1/3 cup cornstarch
- 1 quart oil for deep frying
- 1 (16 ounce) package mozzarella cheese sticks
- Directions
- ● In a small bowl, mix the eggs and water.
- ● Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.
- ● In a large heavy saucepan, heat the oil to 365 degrees F.
- ● One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs.
- ● Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.
BROWN SUGAR DIVINITY
By stepjo7269
Billie Phillips
- 1 C. white sugar
- 1 C. brown sugar
- 1 C. water
- 1 egg white
- 1 tea. vanilla
- 1 C. chopped pecans
- ●Mix sugars and water and cook until a soft ball (240 F on candy thermometer).
- ●Remove from heat.
- ●Beat egg white until peaks form.
- ●Pour sugar mixture over egg whites and beat until almost ready to drop.
- ●Add vanilla.
- ●Stir in pecans and drop with a teaspoon.
*PORK TENDERLOIN MEDALLIONS
By stepjo7269
By: Gerry Holcomb from Fairfax, California
- CRANBERRY SAUCE:
- 2 pork tenderloins (1 pound each), cut into 1-inch slices
- Salt and pepper to taste
- 2 tablespoons Crisco® Pure Olive Oil
- 1/3 cup finely chopped red onion
- 1 garlic clove, minced
- 1 can (14 ounces) whole-berry cranberry sauce
- 2/3 cup white wine or chicken broth
- 2 tablespoons orange juice concentrate
- 2 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon reduced-sodium chicken bouillon granules
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Directions
- ●Flatten pork slices to 1/2-in. thickness; sprinkle with salt and pepper.
- ●In a large skillet over medium heat, cook pork in oil in batches until meat is no longer pink. Remove and keep warm.
- ●In the same skillet, saute onion in drippings until tender. Add garlic; saute 1 minute longer. Stir in the cranberry sauce, wine, orange juice concentrate, vinegar, mustard, bouillon, salt and pepper; heat through. Serve with pork.
DATE NUT LOAF
By stepjo7269
Preserved Traditions cookbook, St
- Directions:
- 2 c. white sugar
- 1 c. light cream (Half and Half)
- 2 T. white Karo
- 1 c. pitted dates, chopped
- 1 c. pecans, chopped
- 1 T. butter
- 1 t. vanilla
- ●Put sugar, cream and Karo in a boiler, cook on high stirring until sugar has disolved.
- ●Turn heat down to low and cook until mixture forms a very soft ball when dropped in cold water.
- ●Add dates and butter and cook 5 minutes longer, stirring often so that the dates do not stick to the pan.
- ●Remove from heat and add vanilla and let cool completely without stirring.
- ●Beat with electric mixer until very stiff. Add pecans.
- ●Pour onto a slightly dampened cloth (cheese cloth).
- ●Shape into a loaf. Roll cloth over and let stand until stiff.
- ●Remove from cloth and roll in foil or waxed paper.
GARLIC LIME SHRIMP
By stepjo7269
Taste of Home’s Summer Busy Family Recipes magazine p
- Directions:
- 1 pound uncooked large shrimp, peeled and deveined
- 5 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon cayenne pepper
- 1/2 cup butter
- 3 tablespoons lime juice
- 1 tablespoon minced fresh parsley
- Hot cooked pasta
- ● In a large skillet, saute the shrimp, garlic, salt and cayenne in butter until the shrimp turn pink, about 5 minutes. Stir in lime juice and parsley.
- ● Serve with pasta.
TIPS FOR MARVELOUS MUFFINS
By stepjo7269
Tips for Marvelous Muffins The number one rule of muffin-making is don't over mix the batter unless you want hocke...
- AS FOLLOWS
BOSTON CREAM PIE
By stepjo7269
Taste of Home From Country Woman
- 1 package (18-1/4 ounces) yellow cake mix
- 1-1/2 cups cold milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 squares (1 ounce each) unsweetened chocolate
- 2 tablespoons butter
- 1 cup Powdered Sugar
- 1/2 teaspoon vanilla extract
- 2 to 3 tablespoons hot water
- DIRECTIONS
- ● Prepare cake mix batter according to package directions. Pour into two greased and floured 9-in. round baking pans.
- ● Bake at 350 degrees for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely.
- ● In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate.
- ● In a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, vanilla and enough water to achieve a thick glaze; set aside.
- ● Place one cake layer on a serving plate; spread with pudding. Top with the second cake layer.
- ● Spoon chocolate glaze over the top, allowing it to drip down sides of cake.
PINEAPPLE CASSEROLE
By stepjo7269
Dee Gray
- 2 (15 1/4 oz.) pineapple chunks, drained (If you cannot find these sized cans, use cans available to give 30 1/2 oz.)
- 1 1/4 C. grated cheddar cheese
- 6 T. flour
- 1 C. sugar
- 1 stack Ritz crackers
- 1 stick melted butter
- ●Pour drained pineapple chunks into a 9 x 13 inch dish.
- ●Mix together cheese, flour and sugar. Pour cheese mixture over pineapple chunks.
- ●Crumble Ritz crackers over mixture. Pour melted butter over crackers.
PIE CRUST
By stepjo7269
●When ready to use, roll between two layers of wax paper, or on a well floured board
- 1 C. + 2 T. flour
- 7 T. solid shortening
- ½ tea. salt
- 2 T. + 1 tea. cold water
- ●Mix flour, salt, and shortening. Add water 1 teaspoon at a time and stir until the dough sticks together.
- ●Roll up in a ball and store in the refrigerator for ½ hr.