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Recipes
*SALAD DRESSING WITH A KICK
By stepjo7269
Taste of Home Light & Tasty By: Joyce Courser of Greenacres, Washington
- Directions:
- 1/2 cup fat-free plain yogurt
- 1/4 cup chili sauce
- 1 teaspoon prepared horseradish
- 1 teaspoon steak sauce
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon garlic powder
- ● In a small bowl, whisk all of the ingredients.
- ● Chill for at least 30 minutes before serving.
- Yield: 3/4 cup.
- Editor's Note: This recipe was tested with Heinz 57 steak sauce.
CASHEW CHICKEN II
By stepjo7269
Real and Helthy Chinese Cookbook By: Nicholas Zhou
- Marinade:
- 8 ounces (225 g) boneless chicken breasts, skinned and cut into 1/2 inch cubes
- 5 fluid ounces (150 ml) cooking oil (vegetable or peanut)
- 2 ounces (50 grams) cashew nuts
- 2 teaspoons dry sherry or rice wine
- 1 tablespoon light soy sauce
- 1 tablespoon spring onions, finely chopped as garnish (if desired)
- 1 egg white
- 1 teaspoon salt
- 1 teaspoon cornstarch
- Directions:
- ●Add the marinade ingredients to the chicken cubes, mixing with chopsticks and adding the cornstarch last.
- ●Allow the chicken to marinate in the refrigerator for 15 - 20 minutes. While the chicken is marinating, mix together the dry sherry and light soy sauce and set aside.
- ●Heat the wok and add oil. When the oil is ready, add the chicken cubes and stir-fry on medium heat, stirring quickly to ensure that the chicken does not stick to the wok, until it turns white.
- ●Remove the chicken from the wok and set aside.
- ●Clean the wok with a paper towel and add one tablespoon of oil. When the oil is ready, add the cashews and stir-fry them for about 1 minute. Add the chicken, and the sherry/soy
- sauce mixture. Stir-fry the dish for about another 2 minutes.
- ●If you don't like raw spring onions, you can add them to the dish at this time. Otherwise, remove the dish from wok, garnish with spring onions, and serve.
GRILLED MARINATED SHRIMP
By stepjo7269
Allrecipes By: Bobbie Rice "This makes the best shrimp! Remove from skewers and serve on a bed of pasta with sau...
- 1 cup olive oil
- 1/4 cup chopped fresh parsley
- 1 lemon, juiced
- 2 tablespoons hot pepper sauce
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 pounds large shrimp, peeled and deveined with tails attached
- skewers
- Directions
- ● In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later.
- ● Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
- ● Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- ● Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
CHICKEN CASSEROLE
By stepjo7269
Mary Wells & Mary Ann Jones
- 1 chicken boiled until tender boned and chopped — about 3 cups
- 1 can cream of chicken soup
- 1/4 C. chopped onions
- ½ C. mayonnaise
- ½ C. celery
- ½ C. almond slivers
- 3 hard boiled eggs
- 1 tea. lemon juice
- ½ C. cracker crumbs
- 1 small can early peas drained
- 1 can french fried onion rings
- ●Butter a 2-2 ½ quart casserole dish.
- ●Mix all ingredients except for the onion rings. Pour into casserole dish and top with onion rings.
- ●Cook uncovered for 30 min @ 375 F.
CHOCOLATE SEAFOAM
By stepjo7269
Preserved Traditions a sampling of St
- Directions:
- 2 cups light brown sugar, packed
- 1/4 cup cold water
- 1 (5 ½ ounce) can (½ cup) Hershey’s chocolate flavored syrup
- 2 egg whites
- 1 teaspoon vanilla
- 1 square baking chocolate, melted
- ½ cup nuts, chopped
- ● Mix together sugar, water, and chocolate syrup in a heavy 3 quart saucepan.
- ● Cook over medium heat, stirring constantly until sugar dissolves and mixture boils.
- ● Cook to a hard ball stage (250 degrees) without stirring; Remove pan from heat.
- ● While syrup is cooking, beat egg whites until stiff.
- ● Pour hot syrup in a thin stream over beaten egg whites beating constantly at high speed with an electric mixer; Continue beating until mixture forms peaks when dropped from a spoon (about 10 minutes).
- ●Quickly stir in vanilla and melted baking chocolate by hand.
- ● Blend in nuts and drop by teaspoon fulls onto waxed paper. Cool.
SPAGHETTI AND MEAT SAUCE
By stepjo7269
Stephanie Powell Jackson
- 1 1/2 lbs. ground chuck
- 3 lbs. ground round
- 1 1/2 C. onion
- 1/2 C. green pepper
- 2 T. minced garlic
- 1 T. olive oil
- 1 lg can (29 oz.) and 1 (15 oz.) can tomato sauce
- 1 can Rotel tomatoes
- 1 lg can tomato paste
- 1/4 C. sugar
- 1 T. basil leaves
- 1-2 T. Worcestershire sauce
- salt and pepper to taste.
- ●Saute ground beef, onions, peppers and garlic in olive oil until meat is browned.
- ●Add additional ingredients and bring to a boil while stirring.
- ●Reduce heat and simmer over low heat for 3-4 hours or until desired consistency.
CHINA BISTRO CANTONESE STIR FRY SAUCE
By stepjo7269
Famous Restaurant's recipes-- P
- 3/4 cup water
- 1 tablespoon chicken base powder (no MSG)
- 1 tablespoon granulated sugar
- 2 tablespoons choosing wine or sherry
- 1 tablespoon oyster sauce
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- Instructions
- 3/4 cup water
- 1 tablespoon chicken base powder (no MSG)
- 1 tablespoon granulated sugar
- 2 tablespoons choosing wine or sherry
- 1 tablespoon oyster sauce
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- Instructions
- ● Mix all ingredients
- ● Refrigerates well, up to a month.
- ● Stir thoroughly before using.
HASH BROWN PORK BAKE
By stepjo7269
Taste of Home By: Darlis A Wilfer, West Bend, Wisconsin
- 2 cups (16 ounces) sour cream
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
- 2 cups cubed cooked pork
- 1 pound VELVEETA Pasteurized Prepared Cheese Product, cubed
- 1/4 cup chopped onion
- 2 cups crushed cornflakes
- 1/2 cup butter, melted
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- Directions
- ●In a large bowl, combine sour cream and soup. Stir in the hash browns, pork, process cheese and onion. Transfer to a greased 3-qt. baking dish.
- ●Toss cornflake crumbs and butter; sprinkle over top. Bake, uncovered, at 350 degrees for 50 minutes. Sprinkle with mozzarella cheese. Bake 10 minutes longer or until bubbly.
*FUDGY WHITE CHOCOLATE PUDDING PIE
By stepjo7269
Taste of Home Light & Tasty By: Toni Preiner of Manahga, Minnesota
- Directions:
- 2 cups cold-fat-free milk, divided
- 1 package (1.4 ounces) sugar-free instant chocolate fudge pudding mix
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
- 1 reduced-fat graham cracker crust (8 inches)
- 1 package (1 ounce) sugar-free instant white chocolate or vanilla pudding mix
- 1/2 square (1/2 ounce) semisweet chocolate, shaved
- ●In a small bowl, whisk 1 cup milk and chocolate fudge pudding mix for 2 minutes or until slightly thickened. Fold in half of the whipped topping. Spread over crust.
- ●In another bowl, whisk remaining milk and white chocolate pudding mix for 2 minutes or until slightly thickened. Fold in remaining whipped topping; spread over fudge pudding layer.
- ●Refrigerate for 4 hours or until set.
- ●Garnish with shaved chocolate.
STEAK (OR CHICKEN) PIZZAIOLA
By stepjo7269
Internet
- Directions:
- 100 g steak (or chicken)
- Tomato (diced)
- 2-3 cloves minced garlic
- 1 tea. oregano
- 1 tea. basil
- 1/4 tea. chili powder
- Black pepper
- 1 . Preheat oven to 350.
- 2 . Place 1/2 of the diced tomato in casserole dish.
- 3 . Add meat on top of tomato and top with minced garlic.
- 4 . In small bowl, toss the rest of tomato with the oregano, basil, chili powder, and black pepper. Place on top of steak.
- 5 . Cover tightly with aluminum foil or with lid.
- 6 . Bake 45-60 mins.