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Recipes
BEEF WITH OYSTER SAUCE
By stepjo7269
Chinese Favorites Fast-Easy-Fresh p
- Directions:
- 1 T. soy sauce
- 2 cloves garlic, minced
- 1/4 to ½ tea. red pepper flakes
- 1 lb. boneless beef top sirloin or tenderloin steaks
- ½ C. chicken broth
- 1/4 C. oyster sauce
- 1 T. cornstarch
- 1 T. peanut or vegetable oil
- 3 thin green onions, cut diagonally into 1-inch pieces
- 1 tea. sesame seeds (optional)
- Hot cooked white rice (optional)
- ● Combine soy sauce, garlic, and crushed red pepper flakes in a medium bowl.
- ● Cut beef lengthwise in half, then crosswise into 1/4-inch slices.
- ● Toss beef with soy sauce mixture and cover.
- ● Marinate beef in refrigerator for 20 minutes or up to 8 hours.
- ● Blend broth and oyster sauce into cornstarch in a cup until smooth.
- ● Heat wok or large skillet over medium high heat. Add oil, and heat until hot.
- ● Add half of beef mixture, and stir-fry until beef is barely pink in center. Remove to bowl.
- ● R epeat with remaining beef mixture. Remove and set aside.
- ● Stir broth mixture and add to wok along with onions. Stir-fry 1 minute or until sauce boils and thickens.
- ● Return beef along with any accumulated juices to wok; heat through.
FRIED GREEN TOMATOES
By stepjo7269
Taste of Home The panko crumbs will give them a uniquely light and crispy texture
- Directions:
- 3/4 cup all-purpose flour
- 3 eggs, lightly beaten
- 2 cups panko (Japanese) bread crumbs
- 5 medium green tomatoes, cut into 1/4-inch slices
- Oil for deep-fat frying
- Salt
- ●In three separate shallow bowls, place the flour, eggs and bread crumbs. Dip tomatoes in flour, then in eggs; coat with bread crumbs.
- ●In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry tomatoes, a few at a time, for 2-3 minutes on each side or until golden brown.
- ●Drain on paper towels. Sprinkle with salt.
*GRILLED VEGGIE KABOBS
By stepjo7269
Taste of Home Healthy Cooking By: Kathy Franklin from Antioch, Tennessee
- Directions:
- 2 medium ears sweet corn, husked and cut into 1-inch pieces
- 1 large sweet onion, cut into 16 wedges
- 1 each medium green, sweet red and yellow peppers, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 3/4 teaspoon seasoned salt
- 1/2 teaspoon sugar
- ● Coat grill rack with cooking spray before starting the grill.
- ● On four metal or soaked wooden skewers, alternately thread the corn, onion and peppers. Brush kabobs with oil.
- ● Combine the chili powder, salt and sugar; sprinkle over kabobs.
- ● Grill, covered, over medium heat for 10-12 minutes or until crisp-tender, turning occasionally.
CLEAR FRENCH DRESSING
By stepjo7269
Betty Crocker Summer Salads Cookbook p
- Directions:
- 3/4 cup olive oil or vegetable oil
- 1/3 cup wine or tarragon vinegar
- 2 1/4 teaspoons salt
- 2 or 3 cloves garlic, crushed
- 3/4 teaspoon monosodium glutamate, if desired
- 1/8 teaspoon pepper
- ●Shake all ingredients in tightly covered container.
TIPS FOR PEELING
By stepjo7269
As above
- ● Don’t cook tomatoes in an iron or aluminum container.
- ● To peel tomatoes for canning, put in hot water for a few sec. (Will see peel begin to separate)
- (Be careful to avoid overheating — very hard to peel without losing juice)
- ● Before peeling oranges or grapefruit, heat for a few min. in a hot oven or 60 sec. in the microwave.
- ● To prepare fresh coconut: Drill two holes into the coconut. Drain the water. Heat in hot oven for several minutes. Crack hard hull and peel the dark brown covering before using coconut.
PINEAPPLE SURPRISE PIE
By stepjo7269
Dee Gray's Churches Favorite Recipes p
- Directions:
- 1 small container Cool Whip, thawed
- 1 small crushed pineapple, drained
- 2 T. sour cream
- 1 package sugar-free vanilla pudding (dry)
- 1 grahm cracker pie crust
- ●Mix all ingredients and pour into crust.
- ●May top with chopped nuts if desired.
PUTTIN ON THE RITZ
By stepjo7269
Dee Gray's Church's Family Favorite Cookbook p
- Directions:
- 8 oz. cream cheese
- 1/2 c. mayonnaise
- 1 c. Swiss cheese, shredded
- 2-4 T. green onion, to taste
- 8 slices bacon, cooked until crispy
- 1/2 tube Ritz crackers
- ●Soften cream cheese, mix with mayo, cheese and onions.
- ●Sprinkle with bacon pieces, then crumble Ritz crackers on top.
- ake 30 minutes at 350 F.
BLACKBERRY CAKE
By stepjo7269
Recipe submitted by Jim Morris (The Sarge)
- 4 large eggs
- 1 cup granulated sugar
- 3/4 cup butter
- 1 cup blackberry preserves (seedless)
- 1 cup buttermilk
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 teaspoon each ground cinnamon, allspice & nutmeg
- Pinch salt
- ● Put soda in buttermilk and mix well.
- ● Cream sugar and butter. Add beaten eggs and preserves; remainder of ingredients.
- ● Bake at 375 F (190 C) in regular oven, in three 9-inch cake pans until fork or wooden pick comes out clean.
- Cream Cheese Frosting
- 1 (8-ounce) package cream cheese
- 1 (1-pound) package confectioner's sugar
- 1/2 cup (1 stick) butter
- 1 tablespoon cream
- 1 teaspoon vanilla extract
- ● Cream cheese and butter; add flavoring, sugar and cream; mix well and apply to cake, between layers and then over entire cake. Bon Appetite!
BROCCOLI CHICKEN STIR-FRY
By stepjo7269
Taste of Home Light & Tasty "Chinese Five Spice is the key ingredient in this colorful stir-fry," notes Lucy Dun...
- Directions:
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon canola oil
- 2 cups fresh broccoli florets
- 1 small sweet red pepper, julienned
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 package (6 ounces) frozen snow peas, thawed
- 1 small onion, cut into thin wedges
- 2 garlic cloves, minced
- 1 teaspoon Chinese Five Spice (recipe also in Recipe Finder)
- 1 can (14-1/2 ounces) chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 4 cups hot cooked rice
- ● In a large nonstick skillet or wok, stir-fry chicken in oil for 8 minutes or until lightly browned and juices run clear. Remove and keep warm.
- ● In the same skillet, stir-fry the broccoli, red pepper, water chestnuts, snow peas, onion and garlic for 6-8 minutes or until crisp-tender.
- ● Return chicken to the pan; sprinkle with Chinese Five spice. Stir in broth; bring to a boil.
- ● Combine cornstarch and cold water until smooth; gradually stir into skillet. Cook and stir for 2 minutes or until thickened.
- ● Serve with rice.
PHILADELPHIA 3-STEP LEMON CHEESECAKE BARS
By stepjo7269
Allrecipes By; Philadelphia
- 1 1/2 cups soft coconut macaroon cookie crumbs
- 2 tablespoons margarine, melted
- 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon imitation vanilla
- 2 eggs
- Directions
- ●Preheat oven to 350 degrees F. Mix crumbs and margarine. Press firmly onto bottom of greased 8-inch square baking pan.
- ●Beat cream cheese, sugar, lemon zest, lemon juice and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating just until blended after each addition. Pour over crust.
- ●Bake 20 to 25 min. or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Cut into bars to serve. Store leftover bars in refrigerator.