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Recipes
ALMOND CHICKEN STIR-FRY II
By stepjo7269
Today Show By: Chef Lala
- 2 tablespoons cornstarch
- 2 tablespoons lite soy sauce
- 2 tablespoons water
- 3 cloves garlic, minced
- 1 pound chicken breast, thinly sliced
- 2 ounces raw almonds, slivered
- 3 tablespoons peanut or canola oil
- 3 each green onion stalks, thinly sliced
- 2 large carrots, peeled, thinly sliced diagonally
- 1/2 red bell pepper, thinly sliced
- 10 ounces broccoli florets, separated
- 1/4 cup oyster sauce
- 1/4 cup low-sodium chicken stock or water
- DIRECTIONS
- * In a bowl, combine lite soy sauce, cornstarch, water, and garlic and stir well. Add chicken and stir to coat. Allow to marinate for 10 minutes.
- * Meanwhile, in a large wok or pan, over medium heat, toast almond slivers and until golden. Remove from pan and set aside.
- * Over high heat, add oil to the wok until very hot. Add chicken and stir-fry for 2 minutes. Add green onion and stir to combine. Add carrots, bell pepper and broccoli florets. Cover and steam for 1-2 minutes.
- * Uncover and add oyster sauce mixed with chicken stock. Stir to combine. Serve immediately.
*CARAMEL APPLE BREAD PUDDING
By stepjo7269
180 calories/serving
- 1 cup unsweetened applesauce
- 1/2 cup packed brown sugar
- 1 cup skim milk
- 1/2 cup fat free, cholesterol free egg substitute
- 1 tsp. vanilla
- 1/2 tsp. cinnamon
- 5 cups 1 inch french bread cubes
- 1/2 cup caramel fat free ice cream topping, warmed
- Directions
- ● Heat oven to 350 degrees F.
- ● Spray 9 inch round baking dish with nonstick spray.
- ● Mix all ingredients except bread and caramel topping in a large bowl with wire whisk until smooth.
- ● Fold in bread and pour into baking dish.
- ● Bake 40 to 45 minutes or until golden brown and set.
- ● Cut into wedges and drizzle topping over each serving.
- ● If desired, serve with nonfat whipped cream, such as Cool Whip.
MAPLE-BALSAMIC CHICKEN
By stepjo7269
Southern Living magazine, September 2004 p
- tablespoons chunky peanut butter Directions:
- 8 skinned and boned chicken thighs
- 3/4 teaspoon salt
- 3/4 teaspoon paprika
- 3/4 teaspoon dried thyme
- 1 tablespoon olive oil
- 1 (14 1/2-ounce) can chicken broth
- 1/3 cup maple syrup
- 1/3 cup balsamic vinegar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground red pepper
- ● Sprinkle chicken evenly with salt, paprika, and thyme.
- ● Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden brown.
- ● Stir in chicken broth and next 4 ingredients, and bring to a boil. Cover, reduce heat to low, and simmer 15 minutes.
- ● Remove chicken to a serving platter, and keep warm. Reserve liquid in skillet.
- ● Whisk peanut butter into reserved liquid, and boil over medium-high heat, uncovered, 5 minutes or until sauce is thickened; spoon sauce evenly over chicken.
CANDIED SWEET POTATOES II
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 6 medium sized sweet potatoes
- 1 c. corn syrup
- 1/2 t. salt
- 4 T. butter or margarine
- ●Preheat oven to 350 F.
- ●Partially cook the potatoes by either boiling or baking. Allow potatoes to cool completely and peel. Cut into serving size pieces; halves or quarters if they are large.
- ●Place in large, flat casserole dish just large enough for one layer. Do not pack the potatoes too closely together.
- ●Combine salt, syrup and butter and heat in small saucepan over low heat. Pour mixture over potatoes.
*PINEAPPLE CHICKEN STIR-FRY
By stepjo7269
Taste of Home
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1 tablespoon white vinegar
- 1 tablespoon ketchup
- 1/2 teaspoon ground ginger
- 2 garlic cloves, minced
- 1 pound boneless skinless chicken breasts, cut into strips
- 2 tablespoons canola oil
- 1 package (16 ounces) frozen stir-fry vegetable blend
- 1 can (8 ounces) unsweetened pineapple chunks, drained
- Hot cooked rice
- Directions
- ●In a small bowl, combine the first six ingredients; set aside.
- ●In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until chicken juices run clear.
- ●Add the vegetables; stir-fry for 3-4 minutes or until crisp-tender. Stir in pineapple and reserved soy sauce mixture; heat through.
- ●Serve with rice.
PECAN SQUARES
By stepjo7269
Dee Gray’s Churches Family Favorite Recipes p
- Crust:
- 3 c. flour
- 1/2 c. sugar
- 1 c. butter, softened
- 1/2 t. salt
- Filling:
- 4 eggs
- 1 1/2 c. corn syrup (light or dark)
- 1 1/2 c. sugar
- 3 T. butter, melted
- 1 1/2 t. vanilla
- 2 1/2 c. pecans, chopped
- Directions:
- ●In a large mixing bowl, blend flour, sugar, butter and salt until mixture resembles coarse crumbs.
- ●Press firmly and evenly into a greased 15 x 10 x 1 baking pan.
- ●Bake at 350 F. for 20 minutes.
- ●Meanwhile, in another bowl, combine filling ingredients except pecan. Then stir in pecans.
- ●Spread evenly over hot crust.
- ●Bake at 350 F. for 25 minutes or until set.
DECORATING CAKES: FINISHING TOUCHES
By stepjo7269
Decorating Cakes: Finishing Touches From fresh flowers to sugar-frosted fruits, garnishes add a whole new dimensio...
- Flowers, Nuts or Fruits
STRAWBERRY CHEESECAKE ICE CREAM
By stepjo7269
Taste of Home By: Jacki Prettyman, Fort Scott, Kansas
- Directions:
- 4 cups half-and-half cream
- 2-1/2 cups sugar
- 4 eggs, lightly beaten
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 3 packages (8 ounces each) cream cheese, softened
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon peel
- 1 package (16 ounces) frozen unsweetened strawberries, thawed and sliced
- ●In a large heavy saucepan, heat the half-and-half to 175°; stir in the sugar until dissolved.
- ●Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon.
- ●Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard.
- ●Refrigerate for several hours or overnight.
- ●In a large bowl, beat the cream cheese, lemon juice and peel until blended. Gradually beat in the custard mixture. Stir in strawberries.
- ●Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions.
- ●Refrigerate remaining mixture until ready to freeze.
- ●Transfer to a freezer container; freeze for 2-4 hours before serving.
- Yield: 3 quarts.
BAKED APPLE OATMEAL
By stepjo7269
Taste of Home's Cooking School Magazine
- 4 cups milk
- 1/2 cup packed brown sugar
- 2 teaspoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 cups old-fashioned oats
- 2 cups chopped peeled apples
- 1 cup chopped walnuts
- 1 cup raisins
- 1 cup toasted wheat germ
- Directions
- ● In a large saucepan, heat milk, brown sugar, butter, salt and cinnamon.
- ● Add remaining ingredients; mix gently.
- ● Spoon into a greased 2-qt. casserole. Cover and bake at 350° for 45 minutes.
PLUM COBBLER WITH SPICED PLUM MUFFIN CRUST
By stepjo7269
Southern Living magazine, September 2004 p
- Directions:
- 3 pounds plums, sliced
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 1/4 cup butter
- Spiced Plum Muffin Batter
- 1 . Toss together first 3 ingredients in a large bowl.
- 2 . Melt butter in a large skillet over medium-high heat. Add plum mixture to skillet; bring to a boil, and cook, stirring often, 5 minutes.
- 3 . Spoon hot plum mixture into a lightly greased, shallow 2-quart baking dish. Spoon Spiced Plum Muffin Batter evenly over hot plum mixture.
- 4 . Bake at 400° for 25 minutes or until golden brown.
- Serves 8
- Spiced Plum Muffin Batter
- 1 cup self-rising flour
- 1 cup sugar
- 1/2 cup chopped pecans, toasted
- 1/2 teaspoon allspice
- 1/2 cup vegetable oil
- 2 large eggs, lightly beaten
- 1 (3.5-ounce) container plum baby food
- Directions:
- 1 . Combine first 4 ingredients in a large mixing bowl; make a well in center of mixture.
- 2 . Stir together oil, eggs, and plum baby food; add to dry ingredients, and stir just until moistened.
- Spiced Plum Muffins: Spoon Spiced Plum Muffin Batter evenly into lightly greased muffin pans, filling two-thirds full. Bake at 400° for 15 to 20 minutes.