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Recipes
MAKING PASTA DOUGH
By stepjo7269
Making Pasta Dough Making your own pasta dough is a simpler process than you might think! If you have an electric...
- AS FOLLOWS
CRUNCHY CHICKEN SALAD
By stepjo7269
101 Worry-Free HCG Diet Recipes p
- Directions:
- 100 g. chicken breast
- 1/2 chopped apple
- 1-2 stalks chopped celery
- Vinegrette, lemon, or Citrus dressing
- ●Cook and chop chicken.
- ●Toss chicken, apple and celery.
- ●Spoon on dressing.
LAYERED PASTA BAKE
By stepjo7269
Southern Living magazine, January 2010, p
- Directions:
- 1/2 (1 pound) box Barilla Penne Pasta
- 1 T. olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 1 garlic clove, pressed
- 1/4 cup dry red wine
- 1 jar spaghetti sauce with mushrooms (15 oz)
- 1 cup beef broth
- 1 can (6 oz) tomato paste
- 1 t. salt
- 1/2 t. pepper, divided
- 1 container small curd cottage cheese (16 oz)
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (4 oz)
- 2 large eggs, lightly beaten
- 1/3 cup Italian seasoned bread crumbs
- ● Cook pasta as package directs. Drain.
- ● Toss pasta with oil and spoon into lightly greased 13 x 9" baking dish. Set aside.
- ● Cook ground beef, chopped onion and garlic in skillet over medium high heat for 5 to 6 minutes, stirring until beef crumbles and is no longer pink. Drain and return to skillet.
- ● Add wine, spaghetti sauce and next 3 ingredients to skillet. Bring to a boil. Reduce heat
- and simmer 10 minutes. Stir in 1/4 t. pepper.
- ● Combine cottage cheese, 1/2 cup Parmesan cheese, 1/2 cup Mozzarella cheese, remaining 1/4 t. pepper, and eggs
- ●Spoon over prepared pasta. Spread with beef mixture. Sprinkle with remaining 1/2 cup Parmesan and 1/2 cup mozzarella cheeses.
- ● Top with Italian seasoned bread crumbs.
- ● Bake, uncovered, at 350 for 30 minutes or until bubbly.
FRIED PORK LOIN
By stepjo7269
Dee Gray
- Fold Tenderloin and tie with string. Fry in turkey cooker with oil at 350 F. Cook 7-7.5 minutes per pound.
SIMPLE WHOLE WHEAT BREAD
By stepjo7269
Allrecipes By: Nita Cobb
- Directions:
- 3 cups warm water (110 degrees F/45 degrees C)
- 2 (.25 ounce) packages active dry yeast
- 1/3 cup honey
- 5 cups bread flour
- 3 tablespoons butter, melted
- 1/3 cup honey
- 1 tablespoon salt
- 3 1/2 cups whole wheat flour
- 2 tablespoons butter, melted
- ●In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
- ●Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour.
- ●Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. (This may take an additional 2 to 4 cups of whole wheat flour.)
- ●Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
- ●Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
- ●Bake at 350 degrees F for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely
KNEEDING DOUGH
By stepjo7269
Kneading Dough Kneading dough gives you a loaf of bread that's soft, chewy, and delicious
- BREAD DOUGH
FAMILY CIRCLE’S BEST CHEESECAKE
By stepjo7269
Family Circle’s Great Desserts, pg
- 1 C. graham-cracker crumbs (from a 13 ½ ounce package)
- 1 T. sugar (for crust)
- ½ tea. Ground cinnamon
- 1 T. butter or margarine, melted (for crust)
- 5 packages (8 ounces each) cream cheese
- 1 3/4 C. sugar (for cake)
- 3 T. flour
- 1 ½ tea. Grated orange rind
- 5 eggs
- 2 egg yolks
- 1/4 C. milk
- Orange Glaze (recipe follows)
- ●Combine graham-cracker crumbs, 1 tablespoon sugar and cinnamon in a small bowl; blend in the melted butter or margarine.
- ●Press firmly over bottom of a lightly greased 9-inch spring-form pan. Chill briefly before filling.
- ●Let cream cheese soften in a large bowl; blend in sugar, flour and orange rind.
- ●Beat with electric mixer until light and fluffy.
- ●Add eggs and egg yolks, one at a time, beating well after each; stir in milk; pour into crumb crust.
- ●Bake in hot oven (475 degrees) 10 minutes; lower temperature to 200 degrees and bake 1 hour longer let cake remain in oven until cool (1 hour).
- ●Remove from oven; cool completely on a wire rack; loosen around edge with a knife; release spring and remove side of pan.
- ●Top with Orange Glaze.
- ORANGE GLAZE
- ●Drain the syrup from an 11-ounce jar mandarin oranges; reserve ½ cup syrup.
- ●Combine 2 teaspoons cornstarch and 1 teaspoon sugar in a small saucepan.
- ●Slowly stir in reserved syrup; cook, stirring constantly, over medium heat, until mixture thickens and bubbles 1 minute; cool.
- ●Dip the orange slices in the glaze before placing them on the cake.
SUGAR PECANS
By stepjo7269
Dee Gray’s Churches Family Favorite Recipes p
- Directions:
- 3 c. pecans, whole
- 1 c. sugar
- 5 T. water
- 1/4 t. salt
- 1 1/4 t. vanilla
- 1 t. cinnamon
- ●Roast pecans at 350 F. for 8 minutes.
- ●Combine remaining ingredients. Bring to a boil and cook until soft ball stage.
- ●Add nuts and stir until well coated.
CHICKEN WITH ALMONDS
By stepjo7269
Off the internet for Chinese Cookbooks
- Marinade:
- 1 pound boneless, skinless, chicken breasts
- 2 tablespoons oyster sauce
- 1 green onion, chopped
- 2 teaspoons cornstarch
- Sauce:
- 1/2 cup low-sodium chicken broth
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon granulated sugar
- 2 teaspoons soy sauce
- Other:
- 1 8-ounce can bamboo shoots
- 1 cup frozen pea pods, or other green vegetable
- 2 slices ginger
- 4 tablespoons oil for stir-frying, or as needed
- 1/4 cup slivered toasted almonds
- PREPARATION:
- ● Rinse the chicken breasts and pat dry.
- ● Cut the chicken breasts into thin strips (it's easiest to do this if the chicken is partially frozen).
- ● Combine the chicken with the oyster sauce, chopped green onion and cornstarch. Marinate the chicken for 20 minutes.
- ● While the chicken is marinating, prepare the sauce and vegetables.
- ● To prepare the sauce, combine the chicken broth, rice wine or dry sherry, sugar and soy sauce (a measuring cup works well for this). Set aside.
- ● Rinse the bamboo shoots under warm running water and drain.
- ● Heat a large wok over medium-high or high heat. When the wok is heated, add 2 tablespoons oil. Add the chicken. Stir-fry until the chicken turns white and is about 80 percent cooked through. Remove from the wok.
- ● Heat 2 tablespoons oil in the wok. Add the ginger slices and stir-fry until fragrant (about 15 seconds). Add the frozen pea pods. Stir-fry briefly, then add the bamboo shoots. Stir-fry for 1 minute.
- ● Add the sauce in the middle of the wok. Heat to bubbling.
- ● Add the chicken back into the wok and mix everything together, making sure the chicken is cooked before removing from the wok.
M'S SLOPPY JOE SAUCE
By stepjo7269
Allrecipes
- 1 1 1 tablespoon extra-virgin olive oil
- 1 1 1 large onion, diced
- 1 1 1 green bell pepper, diced
- 1 1 1 tablespoon minced garlic
- 1 1 1 pound ground beef
- 1 1 1 cup canned pureed tomatoes
- 1/4 1/4 1/4 cup barbeque sauce (such as KC Masterpiece®)
- 2 2 2 tablespoons ketchup
- 2 2 2 tablespoons white vinegar
- 2 2 2 tablespoons Worcestershire sauce
- 1 1 1 tablespoon brown mustard
- 1 1 1 tablespoon chile-garlic sauce (such as Sriracha®)
- Directions
- 7 to 10 tomatoes, barbeque sauce, ketchup, vinegar, Worcestershire sauce, mustard, and chile-garlic sauce into the beef mixture. Simmer until completely heated, 7 to 10 minutes more.