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*ALMOND-CREAM PUFF RING

*ALMOND-CREAM PUFF RING

By

Taste of Home's Holiday & Celebrations Cookbook

  • FILLING:
  • 1 cup water
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 1-1/4 cups cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/2 teaspoon almond extract
  • 1 cup heavy whipping cream, whipped
  • GLAZE:
  • 1/2 cup semisweet chocolate chips
  • 1 tablespoon butter
  • 1-1/2 teaspoons light corn syrup
  • 1-1/2 teaspoons milk
  • Directions:
  • ●Cover a baking sheet with foil; grease the foil. Trace a 12-in. circle onto foil; set aside.
  • ●In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
  • ●Add egg, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
  • ●Drop batter by rounded tablespoonfuls along the inside of the circle (mounds should be slightly touching).
  • ●Bake at 400 degrees for 40-45 minutes or until golden brown. Lift foil and transfer to a wire rack. Immediately cut a slit in the side of each puff to allow steam to escape; cool.
  • ●Carefully cut ring in half horizontally and set top aside; remove soft dough from inside with a fork. Transfer to a serving plate.
  • ●In a bowl, whisk the milk, pudding mix and extract for 2 minutes. Chill for 5 minutes or until thickened. Fold in whipped cream. Spread over bottom of puff; replace top.
  • ●In a microwave, melt chocolate chips and butter; stir until smooth. Stir in corn syrup and milk.
  • ●Drizzle over puff. Refrigerate until serving..
4/5 (1 Votes)

AAAHH! POTATO SOUP

AAAHH! POTATO SOUP

By

Allrecipes By: Raymond Cooper

  • 2 Yukon Gold potatoes, cubed
  • 1 (5.5 ounce) package au gratin instant potato mix
  • 1 (10.5 ounce) can condensed chicken broth
  • 1 1/2 cups water
  • 1 cup heavy cream
  • Directions
  • ●In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water. Add more water to cover if necessary.
  • ●Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes.
  • ●Stir in cream and heat through. Serve.
  • Note: Most of the reviewers added an onion that was sauted to the soup.
4/5 (302 Votes)

PEPPERMINT MELTAWAYS

PEPPERMINT MELTAWAYS

By

Taste of Home By: Denise Wheeler from Newaygo, Michigan

  • FROSTING:
  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon peppermint extract
  • 1-1/4 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tablespoons butter, softened
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1/4 teaspoon peppermint extract
  • 2 to 3 drops red food coloring, optional
  • 1/2 cup crushed peppermint candies
  • Directions:
  • ●In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract.
  • ●Combine flour and cornstarch; gradually add to creamed mixture and mix well.
  • ●Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
  • ●In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth.
  • ●Spread over cooled cookies; sprinkle with crushed candies.
  • ●Store in an airtight container.
0/5 (0 Votes)

PRIME RIB WITH HORSERADISH SAUCE

PRIME RIB WITH HORSERADISH SAUCE

By

Taste of Home

  • HORSERADISH SAUCE:
  • 1 bone-in beef rib roast (4 to 6 pounds)
  • 1 tablespoon olive oil
  • 1 to 2 teaspoons coarsely ground pepper
  • 1 cup (8 ounces) sour cream
  • 3 to 4 tablespoons prepared horseradish
  • 1 teaspoon coarsely ground pepper
  • 1/8 teaspoon Worcestershire sauce
  • Directions:
  • ●Brush roast with oil; rub with pepper.
  • ●Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 450° for 15 minutes.
  • ●Reduce heat to 325°. Bake for 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting with pan drippings every 30 minutes.
  • ●Let stand for 10-15 minutes before slicing. ●Meanwhile, in a small bowl, combine the sauce ingredients.
0/5 (0 Votes)

ONION-DIJON PORK CHOPS

ONION-DIJON PORK CHOPS

By

By: Taste of Home's Test Kitchen

  • Directions:
  • 4 boneless pork loin chops (5 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup thinly sliced red onion
  • 1/4 cup water
  • 1/4 cup cider vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons honey Dijon mustard
  • ●Sprinkle pork chops with salt and pepper.
  • ●In a large nonstick skillet coated with cooking spray, cook pork over medium heat for 4-6 minutes on each side or until lightly browned. Remove and keep warm.
  • ●Add the remaining ingredients to the skillet; stir to loosen browned bits. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • ●Return chops to the pan. Reduce heat; cover and simmer for 4-5 minutes or until a meat thermometer reads 160°.
0/5 (0 Votes)

EASY DIVINITY

EASY DIVINITY

By

Dee Gray’s Churches Family Favorite Recipes p

  • Directions:
  • 2 c. sugar
  • 1/2 c. water
  • dash salt
  • 1/4 c. pecans
  • 1 c. (7 oz) marshmallow cream
  • ●Combine water, sugar and salt. Bring to a rolling boil and boil for 2 minutes only.
  • ●Place marshmallow cream in a large bowl and add hot syrup.
  • ●Stir until candy looses its gloss and add nuts.
  • ●Spoon out onto wax paper and let cool.
0/5 (0 Votes)

SPRITZ COOKIES

SPRITZ COOKIES

By

Southern Living, DECEMBER 2004

  • Preparation:
  • 1 cup shortening
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour, sifted
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/3 cup sugar*
  • 1/8 teaspoon red or green food coloring gel*
  • Chopped candied cherries (optional)
  • ●Beat shortening at medium speed with an electric mixer until creamy. Gradually add 3/4 cup sugar, beating until light and fluffy. Add egg and vanilla, beating until blended.
  • ●Combine flour, salt, and baking powder; gradually add to shortening mixture, beating at low speed until blended. Cover and chill 10 minutes.
  • ●Combine 1/3 cup sugar and food coloring gel in a zip-top plastic bag, and seal; shake and squeeze bag to evenly distribute color. (Too much gel will make sugar wet.)
  • ●Press dough into desired shapes using a cookie press. Sprinkle cookies with colored sugar, or top with candied cherries, if desired. Place cookies on ungreased baking sheets.
  • ●Bake at 400° for 8 to 10 minutes or until lightly browned. Cool completely on wire racks.
0/5 (0 Votes)

“FRIED” CHICKEN

“FRIED” CHICKEN

By

Southern Living Magazine

  • 3 boneless, skinless chicken breast
  • 2 ½ C. cornflakes, coarsely crushed
  • 1 tea. Creole seasoning
  • 1 tea. Italian seasoning
  • 1 tea. salt
  • 1/8 tea. black pepper
  • 1/4 C. buttermilk
  • 1 qt. water
  • ●Preheat oven to 400 F.
  • ●Add salt to water and soak chicken breast in salted water for 8 hrs. (I have soaked mine up to 24 hrs.) Remove breast from water and pat dry with paper towels.
  • ●Add seasonings to cornflakes in a plastic bag. (I use a gallon bag.)
  • ●Dip breast in buttermilk and coat the chicken in cornflakes mix by shaking in plastic bag.
  • ●Spray an oven proof pan with PAM and place chicken in it. (I cover the chicken with the remainder of the crumbs left in the bag.) Spray top of chicken with PAM.
  • ●Place on lower rack in oven and bake for 45 min.
5/5 (1 Votes)

ORANGE GINGER CHICKEN

ORANGE GINGER CHICKEN

By

Internet

  • Directions:
  • 100 g chicken - cut into chunks
  • black pepper
  • orange - cut in 1/4s
  • 2-3 cloves minced garlic
  • 1 T fresh ginger root (about 1/2"-1" long piece, peeled & minced)
  • 1/2 tea. basil
  • Juice of half lemon
  • 1 . Preheat pan over MED heat.
  • 2 . Sprinkle chicken with pepper.
  • 3 . Add chicken to pan and stir fry until brown on all sides, about 5-10 mins.
  • 4 . Add garlic and cook for 1 min.
  • 5 . Squeeze juice of orange quarters over chicken.
  • 6 . Peel & separate orange into sections. Add orange sections, ginger, lemon juice, and basil. Stir well.
  • 7 . Cover and simmer for about 20-30 mins.
0/5 (0 Votes)

EVIL BANANA BREAD

EVIL BANANA BREAD

By

●Note: to make fancy, sprinkle with powder sugar and place under broiler briefly until melted

  • Directions:
  • 3 ripe bananas
  • 2 cups cake flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/8 tsp nutmeg
  • 1/8 tsp cinnamon
  • 6 Tbsp unsalted butter, room temperature
  • 2/3 cup sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 tsp vanilla
  • ●Heat oven to 325.
  • ●Place bananas on cookie sheet, skins on, and bake in oven for 12 minutes, or until the skins turn black and start to seep. Remove from oven and set aside to cool.
  • ●In a large mixing bowl, sift flour, baking powder, baking soda, salt, nutmeg and cinnamon. Set aside.
  • ●In an electric mixing bowl, cream butter and sugar on medium, about 3 minutes. Turn the machine on low and add 1 egg. Mix completely. Add the second egg and mix completely.
  • ●Squeeze the flesh of the bananas out of the skins and into a small bowl. Mix in the sour cream, stir to combine.
  • ●Add half the banana mixture to the butter mixture. Blend throughly on low speed. Add half the flour mixture and mix until combined. Add remaining banana mixture, mix and then the remaining flour and mix until combined.
  • ●Bake 60 to 75 minutes or until tester comes out clean. Cool on rack and serve warm.
0/5 (0 Votes)