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Recipes
BAKE SALE LEMON BARS
By stepjo7269
Allrecipes By: Elaine
- 1 1/2 cups all-purpose flour
- 2/3 cup confectioners' sugar
- 3/4 cup butter or margarine, softened
- 3 eggs
- 1 1/2 cups white sugar
- 3 tablespoons all-purpose flour
- 1/4 cup lemon juice
- 1/3 cup confectioners' sugar for decoration
- Directions
- ●Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
- ●Combine the flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan.
- ●Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust.
- ●Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares.
CHOCOLATE CHIP COOKIES
By stepjo7269
Eilene Mackey
- 1 C. shortening
- ½ C. sugar
- 1 C. brown sugar, packed
- 2 eggs
- 1 tsp. vanilla
- 2 C + 4 level T. flour
- 1 tsp. soda
- 1 tsp. salt
- 1 C. nuts
- 6 oz. chocolate chips
- ●Cream shortening, sugar, and eggs.
- ●Add flour, soda, and salt.
- ●Add vanilla, then chips and nuts.
- ●Drop onto greased cookie sheet.
BLACK PEPPER FILET OF BEEF SALAD WITH RED ONION VINAIGRETTE
By stepjo7269
The Today Show
- Directions:
- 1 1/4 pounds beef tenderloin, cut into 4 (5-ounce) steaks
- 1 tablespoon kosher salt
- 1 tablespoon cracked black pepper
- 1/2 small red onion, diced (about 1/3 cup)
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- Pinch of sugar
- 2 cups baby arugula
- 1 cup baby greens
- ●Place the steaks on a wax-paper-lined baking sheet.
- ●Combine the salt and pepper, and rub on both sides of the steaks. Place steaks in the refrigerator, uncovered, for 4 to 6 hours or overnight.
- ●Meanwhile, in a small bowl, combine the red onion, olive oil, red wine vinegar, sugar, and salt and pepper to taste. Whisk well to combine. Set aside.
- ●Heat the grill to medium-high. Place the steaks on the grill and cook for 4 minutes per side for medium-rare. Remove from the grill and let cool slightly.
- ●Mix the arugula and the baby greens with half of the vinaigrette and place on 4 plates.
- ●Top with the steak and drizzle additional vinaigrette over the steaks. Serve warm.
BAKED RICE WITH MEATBALLS
By stepjo7269
Leslie L. from keyingredient
- 1/2 lb ground lean pork or veal, or mix
- 1/2 cup fresh bread crumbs, soaked in milk to cover and squeezed dry
- 3 T. chopped fresh parsley
- 1 egg
- zest of 1 lemon
- salt and pepper
- 1 red bell pepper, halved lengthwise and seeded
- 6 T. Extra-Virgin olive oil
- 3 cloves garlic
- 4 cups chicken stock
- 1 whole chicken breast, skin intact cut into 1 inch pieces
- salt and pepper
- 1/4 lb thick cut bacon, 1/4 inch cubes
- 2 cups spanish short grain rice, bomba, calasparra
- 1 cup drained cooked or canned chickpeas
- 7 eggs
- 1/4 cup milk
- ●To make meatballs: combine meat, bread crumbs, parsley, egg, lemon zest, salt and pepper. Mix well and form into balls, 1 inch diameter.
- ●Preheat broiler.
- ●Place bell pepper halves, cut sides down, on a baking sheet. Grill until skin blackens and blisters. Let cool, covered loosely with aluminum foil. Peel away skin.
- ●Preheat oven to 350 F.
- ●Warm oil on stove. Add whole garlic cloves and saute until tender, 2-3 mins. Turn off heat. Using a slotted spoon, trasnfer to blender. Add red pepper and 1/2 cup of chicken stock. Puree.
- ●Season chicken and pork with salt and pepper. Heat oil over high heat. Add chicken and brown on all sides 5-8 mins. Transfer to plate.
- ●Brown pork, meatballs and bacon.
- ●In saucepan on high heat, bring 3 1/2 cups of chicken stock to boil. Reduce heat until barely simmering.
- ●Add rice to oil in frying pan, stir well. Add pepper puree. Blend well.
- ●Add simmering stock, chickpeas and reserved meat. Boil. Reduce to low and cook uncovered, stirring often, approx 7 mins.
- ●Transfer pan to oven and bake uncovered until most liquid absorbed, approx. 10 mins.
- ●In bowl, whisk eggs and milk. Pour over rice.
- ●Increase oven to 500 F. Continue to bake until top is browned approx 5-8 mins.
OLIVE OIL
By stepjo7269
Olive Oil: Liquid Sunshine By: Carl Hanson From: Allrecipes Healthy and delicious
- AS FOLLOWS
CHOCOLATE CREAM DELIGHT
By stepjo7269
Taste of Home Light & Tasty By: Wanda Benda of Jackson, Minnesota
- Directions:
- 1 cup chocolate wafer crumbs
- 1 tablespoon sugar
- 2 tablespoons butter, melted
- 2 packages (1.3 ounces each) sugar-free cook-and-serve chocolate pudding mix
- 3-1/2 cups fat-free milk
- 3 ounces reduced-fat cream cheese, cubed
- 2 cups reduced-fat whipped topping
- 2 tablespoons chopped pecans
- ●In a small bowl, combine the wafer crumbs, sugar and butter; press onto the bottom of an 8-in. square dish coated with cooking spray. Cover and refrigerate.
- ●In a large saucepan, combine the pudding mixes and milk until smooth. Bring to a boil, stirring constantly. Remove from the heat; cool slightly.
- ●Spread half of the pudding over crust.
- ●Stir cream cheese into remaining pudding until smooth; gently spread over pudding layer. Cover and refrigerate for at least 2 hours or until set.
- ●Spread whipped topping over dessert. Sprinkle with pecans. Cut into squares.
FRENCH ONION SOUP
By stepjo7269
101 Worry-Free HCG Diet Recipes p
- Directions:
- 2 c. chicken bouillon base
- 1 whole sweet onion, sliced
- Simmer on low for 1 hour.
CALIFORNIA MARINADE
By stepjo7269
Ann Turner
- Note:
- 1 C. salad oil
- 3/4 C. soy sauce
- ½ C. lemon juice
- 2 cloves minced garlic
- 1/4 C. Worcestershire sauce
- 1 tea. salt
- 1/4 tea. pepper
- 1/3 c. mustard
- ●Measure all ingredients into a blender and blend until well mixed.
- ●Cube beef (I use sirloin tip roast) into 1 ½ in. cubes for shish kabobs and marinate for 24 hrs.
PARTY MIX
By stepjo7269
Mix as above
- C. each:
- 1/2 C. margarine
- 1 1/4 tea. seasoned salt
- 4 1/2 tea. Worcestershire sauce
- 2 tea. lemon juice
- 1/8 tea. tabasco sauce
- 1/8 tea. garlic powder
- corn chex
- rice chex
- wheat chex
- cheerios
- crispix
- pretzels
- peanuts
- • Melt the margarine and mix the next 5 ingredients.
- • Pour over cereal and bake at 250 F for 1 hr., stirring occasionally.
*ASPARAGUS IN PUFF PASTRY
By stepjo7269
Taste of home Light & Tasty By: Dianne Werdegar of Naperville, Illinois
- Directions:
- 2 cups water
- 24 fresh asparagus spears (about 1 pound), trimmed
- 1 package (8 ounces) reduced-fat cream cheese
- 1/2 teaspoon salt
- 1 package (17-1/4 ounces) frozen puff pastry dough, thawed
- 1/4 cup egg substitute
- ●In a large nonstick skillet, bring water to a boil. Add asparagus; cover and cook for 3 minutes. Drain asparagus and immediately place in ice water; drain and pat dry.
- ●In a bowl, beat cream cheese and salt until smooth; set aside.
- ●Unfold the dough on a lightly floured surface. Cut each sheet in half widthwise.
- ●For each rectangle, spread cream cheese mixture lengthwise over half of the dough to within 1/2 in. of edges.
- ●Arrange two rows of three asparagus spears lengthwise in a single layer over cream cheese.
- ●Brush edges of dough with some of the egg substitute; fold dough over filling and press edges together to seal. Cover and refrigerate for 1 hour.
- ●Cut widthwise into 1-1/4-in. pieces. Place 1 in. apart on a baking sheet coated with cooking spray. Brush with remaining egg substitute.
- ●Bake at 425 degrees for 8-12 minutes or until golden. Serve warm.