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CANDIED SWEET POTATOES

CANDIED SWEET POTATOES

By

MS Farmer's Market Cookbook p

  • Directions:
  • 8 small sweet potatoes
  • sugar
  • 1/2 c. water
  • 1/2 c. light Karo syrup
  • 1/2 stick butter
  • pinch salt
  • ●Preheat oven to 350 F.
  • ●Peel and cut sweet potatoes in half lengthwise. Boil potatoes until they begin to soften; remove from water and set aside.
  • ●Sprinkle the bottom of a shallow baking dish with sugar. Pour water over sugar.
  • ●Roll each potato in sugar water; place in dish. Pour Karo over potatoes and place a slice of butter on each potato. Sprinkle a pinch of salt over dish.
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BEEF WITH TOMATOES

BEEF WITH TOMATOES

By

By: Nicholas Zhou Healthy Chinese Cooking (online)

  • Marinade:
  • 3/4 pound beef
  • 4 medium tomatoes
  • 2 green onions
  • 3 shallots
  • 1/2 tablespoon soy sauce
  • pepper to taste
  • cornstarch to lightly coat beef
  • Sauce:
  • 1/4 teaspoon salt
  • 2 teaspoons soy sauce
  • 1 1/2 teaspoons sugar
  • 1/3 cup water
  • Directions:
  • ●Cut the beef across the grain into thin slices approximately 1 1/2 inches long.
  • ●Place the beef in a bowl, add the marinade ingredients and mix in with chopsticks, adding the cornstarch last. If you like, you can also add a bit of baking soda to tenderize the beef. Marinate for 15 minutes.
  • ●While the beef is marinating, prepare the vegetables. Dice the shallots and slice the tomatoes into six equal pieces. Slice the green onions into thin slices along the diagonal.
  • ●Mix together the sauce ingredients and set aside.
  • ●Heat wok and add oil. When oil is ready, add the beef. Stir-fry until it changes color, turning the meat over once. Remove from the wok and set aside.
  • ●Clean out the wok and add more oil. Saute the shallots, and add the tomatoes. Add the sauce.
  • ●Return the beef to the wok and mix together. (You can either add the green onion as well or serve it cold as a garnish.)
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LEMON MUSTARD BROILED CHICKEN

LEMON MUSTARD BROILED CHICKEN

By

Internet

  • Directions:
  • 100 g chicken
  • juice of 1/2 lemon
  • 1 T spicy mustard
  • 1/2 t black pepper
  • 1/2 t oregano
  • 1/4 t cayenne pepper
  • 1 . Preheat broiler.
  • 2 . Broil 1 side of chicken 5-10 mins until slightly browned.
  • 3 . In small bowl, add the rest of the ingredients and mix well.
  • 4 . Spoon mixture onto chicken. Flip over and coat other side.
  • 5 . Broil uncooked side 5-10 mins or until no longer pink.
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CARAMEL CUSTARD II

CARAMEL CUSTARD II

By

Southern Living, JULY 2006, p

  • Directions:
  • 1/2 cup sugar
  • 2 egg yolks
  • 1 large egg
  • 1 (14-oz.) can fat-free sweetened condensed milk
  • 1 (12-oz.) can evaporated fat-free milk
  • 3 ounces 1/3-less-fat cream cheese, softened
  • 1 tablespoon vanilla extract
  • 1 . Cook sugar in an 8-inch round cake pan (with 2-inch sides) over medium heat, shaking pan occasionally, 5 minutes or until sugar melts and turns light golden brown. Remove pan from heat, and let stand 5 minutes. (Sugar will harden.)
  • 2 . Process egg yolks and next 5 ingredients in a blender until smooth. Pour mixture over caramelized sugar in pan. Cover mixture with aluminum foil.
  • 3 . Place cake pan in a broiler pan. Add hot water (150°) to pan to a depth of 2/3 inch.
  • 4 . Bake at 350° for 1 hour or until a knife inserted in center of custard comes out clean. Remove cake pan from water bath; cool completely on a wire rack. Cover and chill at least 3 hours.
  • 5 . Run a knife around edge of pan to loosen; invert onto a serving plate.
  • Tip: The 8-oz. blocks of 1/3-less-fat cream cheese have marks on the packaging noting 1 oz. measurements. By using these marks, it is easy to measure the 3 oz. of cream cheese that you need for this recipe.
  • Banana-Caramel Custard: Prepare custard recipe as directed, adding 1 medium-size ripe banana to egg yolk mixture in blender.
  • Note: The hot water bath helps insulate the custard from the direct heat of the oven and provides a more gentle environment for even baking.
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CORN DOGS

CORN DOGS

By

• Drain on paper towels or brown paper bags

  • 8 - 10 weiners
  • 2/3 C. yellow corn meal
  • 1/3 C. flour
  • 1/3 tea. salt
  • 1/2 C. milk
  • 1 egg, beaten
  • 2 T. vegetable oil
  • • Mix meal, flour, salt, milk, egg, and 2 T. oil.
  • • Deep fry in vegetable oil.
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GOURMET SWEET POTATO CLASSIC

GOURMET SWEET POTATO CLASSIC

By

Allrecipes By: Heather

  • 5 sweet potatoes
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup white sugar
  • 2 tablespoons heavy cream
  • 1/4 cup butter, softened
  • 3 tablespoons all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1/2 cup chopped pecans
  • Directions
  • ● Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • ● Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
  • ● In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
  • ● In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
  • ● Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.
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TOMATO BEEF SOUP

TOMATO BEEF SOUP

By

101 Worry-Free HCG Diet Recipes p

  • Directions:
  • 100 g. 93% fat-free ground beef, cooked and crumbled
  • 1 large or 2 small tomatoes
  • 1 clove garlic
  • 1/2 package sweetner
  • 1/8 t. onion salt
  • sea salt to taste
  • ●Combine ingredients and saute until heated through.
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*DOUBLE-CHOCOLATE CREAM ROLL

*DOUBLE-CHOCOLATE CREAM ROLL

By

Taste of Home Light & Tasty By: Rose Monfort from Sparta, Tennessee

  • Directions:
  • 1-1/2 teaspoons shortening
  • 5 eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 teaspoons confectioners' sugar, divided
  • 3 tablespoons baking cocoa
  • 1/8 teaspoon salt
  • 1-1/2 cups cold fat-free milk
  • 2 packages (3.3 ounces each) instant white chocolate pudding mix or 2 packages (3.4 ounces) instant vanilla pudding mix
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 3 tablespoons fat-free caramel ice cream topping, divided
  • 1/2 cup chopped walnuts, divided
  • 1 tablespoon fat-free hot fudge ice cream topping, warmed
  • ●Coat a 15-in. x 10-in. x 1-in baking pan with cooking spray; line with parchment paper. Grease the paper with shortening; set aside.
  • ●In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Beat in vanilla.
  • ●Combine 1 cup confectioners' sugar, cocoa and salt; gradually add to egg yolks.
  • ●In a small bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Spread into prepared pan.
  • ●Bake at 350 degrees for 14-16 minutes or until cake springs back when lightly touched. Immediately invert the cake onto a kitchen towel dusted with remaining confectioners' sugar. Gently but quickly peel off parchment paper.
  • ●Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  • ●In a small bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Set aside 1 cup.
  • ●Unroll cake; spread remaining filling evenly over cake to within 1/2 in of edges.
  • ●Drizzle with 2 tablespoons of caramel topping; sprinkle with 6 tablespoons of walnuts. Roll up again.
  • ●Spread reserved filling over cake roll.
  • ●Drizzle with hot fudge sauce and remaining caramel topping.
  • Sprinkle with remaining walnuts.
  • Cover and refrigerate for 1 hour before serving.
  • Refrigerate leftovers.
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FRENCH TOAST CASSEROLE

FRENCH TOAST CASSEROLE

By

Allrecipes By: Starflower

  • Directions:
  • 5 cups bread cubes
  • 4 eggs
  • 1 1/2 cups milk
  • 1/4 cup white sugar, divided
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon margarine, softened
  • 1 teaspoon ground cinnamon
  • ●Preheat oven to 350 degrees F. Lightly butter an 8x8 inch baking pan.
  • ●Line bottom of pan with bread cubes.
  • ●In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
  • ●Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top.
  • ●Bake in preheated oven about 45 to 50 minutes, until top is golden.
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PLUM CAKE

PLUM CAKE

By

Slice and serve

  • GLAZE:
  • 2 C. sugar
  • 1 C. oil
  • 3 eggs
  • 2 tea. red food coloring
  • 2 (3 ½ oz.) jars baby food plums
  • 1 tea. cinnamon
  • 1 tea. ground cloves
  • 2 C. self-rising flour
  • 1 C. chopped pecans
  • ●Beat sugar, oil, & eggs.
  • ●Blend in food coloring and plums.
  • ●Add remaining ingredients and blend well.
  • ●Pour into greased & floured Bundt pan.
  • ●Bake at 325 F. for approximately 1 hr. (or until done).
  • ●Cool for 5 min., then remove from pan.
  • ½ C. butter
  • 2 ½ T. lemon juice
  • 1 C. confectioners sugar
  • 1 tea. red food coloring
  • ●Combine butter, lemon juice, and food coloring.
  • ●Heat until butter is melted.
  • ●Stir in sugar until smooth.
  • ●Brush cake with half of glaze.
  • ●Let set 20 min. then brush with the rest of the glaze.
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