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Recipes
JAM MUFFINS
By stepjo7269
Allrecipes By: Jenn Hall
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1 egg
- 2 tablespoons any flavor fruit jam
- 1/4 cup chopped walnuts (optional)
- Directions
- ●Heat oven to 400 degrees F. Grease bottoms only of 12 muffin cups or line with baking cups.
- ●In a medium bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- ●Fill cups 2/3 full. Place 1/2 teaspoon any flavor jam on each muffin before baking; press into batter. If desired, sprinkle with finely chopped nuts.
- ●Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
*SLIM SPAGHETTI PIE
By stepjo7269
Southern Living Cooking Light p
- 4 ounces vermicelli
- 1/4 cup Parmesan cheese
- 1 egg, well beaten
- Vegetable cooking spray
- 3/4 pound ground chuck
- ½ cup chopped onion
- 1/4 cup chopped green pepper
- 1 (8-oz) can stewed tomatoes, undrained
- 1 (6-oz) can tomato paste
- 1/4 teaspoon dried whole oregano
- 1/4 teaspoon garlic salt
- 1/4 teaspoon salt
- ½ cup low-fat cottage cheese
- 1/4 cup (2 oz) shredded mozzarella cheese
- 2 teaspoons chopped fresh parsley
- ●Cook vermicelli according to package directions, omitting salt: Drain.
- ●Stir Parmesan cheese into hot vermicelli. Add egg, stirring well.
- ●Spoon mixture into a 9-inch pie plate coated lightly with cooking spray.
- ●Use a spoon to shape the vermicelli into a pie shell.
- ●Microwave at high, uncovered, 2 minutes or until set. Set aside.
- ●Crumble beef in a shallow 2-quart casserole; stir in onion and green pepper.
- ●Cover with heavy-duty plastic wrap, and microwave at high about 5 minutes, stirring at 2-minute intervals.
- ●Drain well in a colander, and pat dry with paper towels.
- ●Wipe pan drippings from casserole with a paper towel.
- ●Return meat to casserole.
- ●Stir in tomato paste, and seasonings.
- ●Cover and microwave at high about 3 ½ minutes, stirring once; set aside.
- ●Spread cottage cheese evenly over pie shell.
- ●Top with meat sauce.
- ●Cover with heavy-duty plastic wrap, and microwave at high about 6 minutes; sprinkle with mozzarella cheese.
- ●Microwave, uncovered, at high about 30 seconds or until cheese begins to melt.
- ●Sprinkle parsley on top.
- ●Let stand 10 minutes before serving.
SALSA
By stepjo7269
Janice Simerly
- 12 c. diced tomatoes
- 1 Habonera pepper (or 1/2 c. jalapoena pepper) without seeds, chopped
- 6 large onions, chopped
- 2 c. green peppers, chopped
- 1/4 c. sugar
- 1 c. cider vinegar
- 2 t. chile powder
- 1 12 oz. can tomatoe paste
- 3 t. salt
- ●Mix all ingredients except tomatoe paste.
- ●Bring to boil for 30 minutes.
- ●Add tomatoe paste in last 10 minutes.
- ●Can while hot.
WHITE BROWNIES
By stepjo7269
Taste of Home's Gifts from the Country Kitchen Cookbook p
- 6 ounces white baking chocolate, chopped
- 1 cup butter, cubed
- 6 eggs
- 3 cups sugar
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 package (10 to 12 ounces) vanilla or white chips
- 1 cup chopped pecans
- Directions
- ●In a double boiler or microwave, melt chocolate and butter; cool for 20 minutes.
- ●In a large bowl, beat eggs and sugar until thick and lemon-colored, about 4 minutes. Gradually beat in melted chocolate and vanilla.
- ●Combine flour, baking powder and salt; gradually add to chocolate mixture. Stir in chips and pecans.
- ●Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
- ●Bake at 350 degrees for 40-45 minutes or until golden brown. Cool on a wire rack.
CHOCOLATE STRAWBERRY BAVARIAN DESSERT
By stepjo7269
Pillsbury Fresh & Frosty Cookbook p
- Crust:
- 8 ½ ounce package (about 36) chocolate cookie wafers, crushed (2 cups)
- 1/4 cup sugar
- ½ cup margarine or butter, melted
- Filling:
- 3 ounce package strawberry flavor gelatin
- 1 3/4 cups boiling water
- 1 tablespoon lemon juice
- 8 ounce container frozen whipped topping, thawed
- 2 cups sliced strawberries
- Directions:
- ● In a small bowl combine cookie crumbs, sugar and margarine.
- ● Press in bottom of a 13 x 9 inch pan; refrigerate 15 minutes.
- ● In a large bowl, dissolve gelatin in boiling water; refrigerate until thickened but not set, about 30 minutes.
- ● Add lemon juice and beat until soft peaks form, about 5 minutes.
- ● Fold in whipped topping and strawberries.
- ● Pour into prepared crust and, refrigerate several hours or until firm.
- ● Garnish with additional whipped topping and strawberries, if desired.
SPICED TEA
By stepjo7269
Mary Ann Jones
- 2 C. sugar
- 2 C. Tang
- 2 pkg. Twist or 3/4 C. Country-Time lemon aide
- 1 C. instant tea (Lipton)
- 2 tea. cinnamon
- 1 tea. cloves (I used 1/2 tea.)
STIR-FRIED SHRIMP
By stepjo7269
Real and Healthy Chinese Cooking By: Nicholas Zhou
- Directions:
- 1/3 cup chicken broth
- 2 teaspoons oyster sauce
- 1 1/2 teaspoons soy sauce
- 1 teaspoon Chinese rice wine or dry sherry
- 1 teaspoon sesame oil
- 1 tablespoon oil
- 1/2 pound shrimp, shelled
- 2 slices ginger
- 1 clove garlic
- 2 skinless, boneless chicken breast halves, sliced crosswise in 1/2" slices
- 1 bunch bok choy, cut in 1-1/2" pieces, blanched
- 1 tablespoon cornstarch
- 1 tablespoon water
- ● Combine first 5 ingredients for sauce.
- ● Heat half the oil in a wok. Add shrimp and stir-fry until pink. Remove.
- ● Heat remaining oil. Add ginger and garlic and stir-fry until golden. Discard. Add chicken and stir-fry until opaque. Add bok choy and stir-fry 1 minute.
- ● Add sauce and bring to a boil. Return shrimp to wok and mix well.
- ● Dissolve cornstarch in water and add to wok, stirring and cooking to thicken sauce.
PORK DUMPLINGS
By stepjo7269
Allrecipes By: Lorna
- Directions:
- 100 (3.5 inch square) wonton wrappers
- 1 3/4 pounds ground pork
- 1 tablespoon minced fresh ginger root
- 4 cloves garlic, minced
- 2 tablespoons thinly sliced green onion
- 4 tablespoons soy sauce
- 3 tablespoons sesame oil
- 1 egg, beaten
- 5 cups finely shredded Chinese cabbage
- ●In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
- ●Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
- ●To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.
- Note: These tasty treats make a perfect appetizer or you can serve them as a main dish. For a main dish count on about 15 dumplings per person. Serve with hoisin sauce, hot Chinese-style mustard and toasted sesame seeds.
*SUGAR SNAP PEAS
By stepjo7269
Allrecipes By: CJCOLLINS
- 1/2 pound sugar snap peas
- 1 tablespoon olive oil
- 1 tablespoon chopped shallots
- 1 teaspoon chopped fresh thyme
- kosher salt to taste
- Directions
- ● Preheat oven to 450 degrees F.
- ● Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
- ● Bake 6 to 8 minutes in the preheated oven, until tender but firm.
BAKED SWEET POTATOES II
By stepjo7269
Old Country Cookin' p
- Directions:
- 5 medium sweet potatoes
- 1 t. salt
- 3/4 c. brown sugar
- 2 T. butter
- 3 T. flour
- 8 marshmallows
- 1 c. thin cream
- ●Cook potatoes until tender. Drain and cool slightly. Cut in half length-wise and place in a baking dish.
- ●Mix salt, sugar and flour and pour over potatoes. Dot with butter and marshmallows and pour the cream over the top.