Stepjo7269's profile page
Recipes
BREADED CHICKEN CUTLETS
By stepjo7269
Internet
- Directions:
- 100 g chicken
- 1 grissini (ground into powder)
- 1/2 C. homemade chicken broth
- 1/4 tea. garlic powder
- 1/4 tea. paprika
- 1/4 tea. poultry seasoning (optional)
- 1/4 tea. cayenne (use less if you want them less spicy)
- Salt/pepper to taste
- 1 . Preheat pan over MED heat.
- 2 . In small dish, combine grissini powder, garlic powder, paprika, poultry seasoning, cayenne, and salt/pepper. (You could also use ziplock bag.)
- 3 . Add chicken to seasonings and fully coat.
- 4 . Add half of broth and chicken to pan.
- 5 . Cook for approx. 3-4 mins each side depending on thickness of chicken. Keep adding more broth as it cooks off.
SWEET POTATO CINNAMON ROLLS
By stepjo7269
Southern Living January 2007, Grand-Prize Winner
- Directions:
- 2 (1/4 oz) envelopes active dry yeast
- 1/2 c. warm water (100-110 degrees)
- 1 t. granulated sugar
- 5 1/2 c. all-purpose flour
- 1 c. mashed sweet potatoes
- 1 egg, lightly beaten
- 1 c. buttermilk
- 1/2 c. granulated sugar
- 1/4 c. melted butter
- 2 T. grated orange rind
- 1 1/2 t. salt
- 1 t. baking soda
- non-stick cooking spray
- Filling
- Glaze
- 3 4 5 ingredients in a large capacity (11 c.) food processor 4 times or just until combined; using the metal blade. Remove blade scraping yeast mixture into food processor bowl. Let stand 5 minutes.
- 1 to 1 30 large bowl coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85 degrees), free from drafts, 1 hour to 1 hour 30 minutes or until doubles in bulk.
- 10 18 1 1 Turn dough out onto well-floured surface and roll into a 10 x 18 inch rectangle. Spread evenly with filling leaving a 1 inch border. Roll up dough, jelly-roll fashion, starting with 1 long side.
- 12 1/2 13 9 30 inch) slices, and arrange in a lightly greased 13 x 9 inch baking pan. Cover with plastic wrap, and let rise in a warm place (85 degrees), free from drafts, 30 minutes.
- 400 10 1/2 1 F. for 10 minutes. Remove rolls from oven; drizzle 1/2 c. glaze slowly over rolls, starting at 1 edge of pan and drizzling in a circular pattern. Let glaze soak in. Repeat process with remaining glaze.
- 7-10 rolls 7-10 more minutes or until lightly browned and a wooden pick inserted into center comes out clean. Remove rolls from oven, and invert onto an aluminum foil lined baking sheet. Invert again, glaze side up, onto a serving platter.
- 20-30 cool 20-30 minutes. Serve warm.
- FILLING:
- Ingredients:
- 3/4 c. melted butter
- 2 c. brown sugar, firmly packed
- 1 c. chopped pecans, toasted
- 2 T. ground cinnamon
- Directions:
- ●Stir together all ingredients until blended.
- GLAZE:
- Incredients:
- 1 c. light brown sugar, firmly packed
- 1/3 c. light corn syrup
- 1/4 c. butter
- 1/2 c. whipping cream
- 1 t. vanilla
- Directions:
- to together sugar, syrup and butter in a small sauce pan over medium heat. Bring to a light boil, stirring constantly.
- ●Remove from heat and stir in cream and vanilla.
CRANBERRY PECAN STUFFING
By stepjo7269
Taste of Home By: Robin Lang from Michigan
- Directions:
- 1 cup orange juice
- ½ cup dried cranberries
- ½ pound bulk pork sausage
- 1/4 cup butter, cubed
- 3 celery ribs, chopped
- 1 large onion, chopped
- 1 teaspoon poultry seasoning
- 6 cups seasoned stuffing cubes
- 1 medium tart apple, peeled and finely chopped
- ½ cup pecans
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 to 1 cup chicken broth
- ● In a small saucepan, bring orange juice and cranberries to a boil. Remove from heat; let stand 5 minutes.
- ● Meanwhile, in a large skillet, cook sausage until no longer pink; drain. Transfer to a large bowl.
- ● In the same skillet, melt butter and add celery and onion; saute until tender. Stir in poultry seasoning. Add to sausage mixture.
- ● Stir in the stuffing cubes, orange juice mixture, apple, pecans, salt, pepper, and enough broth to reach desired moistness.
- ● Transfer to a greased 13 x 9 inch baking dish. Cover and bake at 325 degrees for 30 minutes. Uncover and bake 10 -15 minutes loner until lightly brown.
CHICKEN SPAGHETTI
By stepjo7269
●Pour into a greased casserole dish and bake at 350 F
- 1 (16 oz.) pkg spaghetti
- 2 whole fryers
- 1 lb. Velveeta cheese
- 1 can Rotel tomatoes
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small can pimentos
- 1 small onion, diced
- ●Boil chicken until it is tender. Cool and debone chicken.
- ●Cook spaghetti in chicken broth.
- ●Saute onion and pepper.
- ●Mix the remaining ingredients with the cheese. Add chicken, then spaghetti.
FRIED WON TONS
By stepjo7269
Nicholas Zhou
- Won Ton Filling:
- 1 1 30-35 package wonton skins, about 30-35
- 3/4 3/4 3/4 pound ground pork*
- 2 2 2 tablespoons finely chopped ham or prosciutto
- 1 1 1 tablespoon dark soy sauce
- 1 1/2 1 1/2 1/2 tablespoons finely chopped scallions
- 2 2 2 teaspoons finely chopped ginger
- 1 1 1 teaspoon sesame oil
- 1 1 1 egg, lightly beaten
- 1/2 1/2 1/2 teaspoon cornstarch
- 1 1 1 teaspoon sugar
- 1 1 to small bowl filled with water to moisten wrappers
- 2 2 2 cups oil for deep-frying
- Directions:
- to all the filling ingredients in a bowl and stir to mix together well.
- 1 to won ton wrapper and place it on a working surface in a diamond shape - in other words with the corners up, down, left and right. Place 1 teaspoon of filling in the middle of the won ton skin. Press the skin around the filling to seal it in.
- to Heat the wok and add oil. Add the won tons, a few at a time, sliding them in carefully. Deep-fry the won tons in batches until they are golden brown, turning to make
- sure they brown evenly. Drain on paper towels or a tempura rack if you have one on the wok.
- to with egg rolls, won tons should be served as soon as possible to ensure they remain
- crispy. Serve with Sweet and Sour sauce.
*HAWAIIAN FRUIT SALAD
By stepjo7269
Taste of Home Healthy Cooking By: Pat Habiger of Spearville, Kansas
- BANANA DRESSING:
- 3-1/2 cups cubed fresh pineapple
- 3 cups honeydew balls
- 1-1/2 cups cantaloupe balls
- 1 medium mango, peeled and cubed
- 1 cup green grapes
- 1 cup halved fresh strawberries
- 1 kiwifruit, peeled, quartered and sliced
- 2 small bananas, cut into 1-inch pieces
- 1 cup (8 ounces) reduced-fat sour cream
- 1/4 cup packed brown sugar
- 1-1/2 teaspoons lemon juice
- Directions:
- ● In a large bowl, combine the first seven ingredients.
- ● In a food processor, combine the bananas, sour cream, brown sugar and lemon juice. Cover and process until smooth. Serve with fruit.
KUNG PAO CHICKEN
By stepjo7269
Chinese Favorites Cookbook p
- Directions:
- 1 pound boneless, skinless chicken breasts or thighs
- 2 cloves garlic, minced
- 1 teaspoon hot chili oil
- 1/4 cup reduced-sodium soy sauce
- 2 teaspoons cornstarch
- 1 tablespoon peanut or vegetable oil
- 1/3 cup roasted peanuts
- 2 green onions, cut into short, thin strips
- Lettuce leaves (optional)
- ● Cut chicken into 1 inch pieces. Toss chicken with garlic and chili oil in medium bowl.
- ● Blend soy sauce into cornstarch in a cup until smooth.
- ● Heat wok or large skillet over medium-high heat. Add oil; heat until hot.
- ● Add chicken mixture; stir-fry 3 minutes or until chicken is no longer pink.
- ● Stir soy sauce mixture and add to wok along with peanuts and green onions. Stir-fry 1 minute or until sauce boils and thickens.
PENNSYLVANIA (SWEET) POTATOE PECAN PIE
By stepjo7269
Garden Time! “Growing Sweet Potatoes Everywhere”
- Directions:
- 1/4 c. butter
- 1 c. firmly packed brown sugar
- 1/4 t. salt
- 3 eggs
- 3/4 c. dark corn syrup
- 1 1/4 c. mashed, cooked sweet potatoes
- 1 t. vanilla
- 1 1/2 c. pecans, divided
- 9 inch pie crust, unbaked
- 1 . Cream butter and sugar. Beat in salt, eggs, corn syrup, sweet potatoes and vanilla.
- 2 . Add 1 c. nuts and pour into pastry lined pie pan. Sprinkle remaining nuts over top.
- 3 . Preheat oven to 375 F. Bake for 50-55 minutes and cool.
CHEESE SOUFLEE
By stepjo7269
MAKE AHEAD The recipe can be prepared through Step 2 and refrigerated overnight
- 4 4 4 tablespoons unsalted butter, plus softened butter for brushing
- 1/4 1/4 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 1/4 2 cup plus 2 tablespoons all-purpose flour
- 1 1/2 1 1/2 1/2 cups milk
- 3/4 3/4 3/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon cayenne
- 6 6 6 large eggs, separated
- 8 8 8 ounces coarsely shredded Gruyère cheese (2 packed cups)
- 1/2 1/2 1/2 teaspoon cream of tartar
- 1 1. Preheat to 400 1-cup 2 400 F and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano- Reggiano and set them on a sturdy baking sheet.
BABY SWEET POTATO CAKES WITH PECANS AND STICKY-CARAMEL SAUCE
By stepjo7269
Southern Living October 2006
- Preparation:
- 1/2 1/2 1/2 cup butter, softened
- 1 1 1 cup DOMINO Granulated Sugar
- 2 2 2 large eggs, at room temperature
- 1 1/4 1 1/4 1/4 cups all-purpose flour, divided
- 1 1 1 teaspoon baking soda
- 1 1 1 teaspoon vanilla extract
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 1/2 teaspoon MCCORMICK Gourmet Collection Ground Ginger
- 1/2 1/2 1/2 teaspoon ground cinnamon
- 1 1 1 (15-oz.) can sweet potatoes, drained and mashed
- 1/3 1/3 1/3 cup buttermilk
- CRISCO Butter Flavor No-Stick Cooking Spray
- 1/2 1/2 1/2 cup chopped pecans, toasted
- Caramel-Pecan Sauce
- Vanilla ice cream (optional)
- Heavy cream (optional)
- 1 1. 1 Beat butter and sugar at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition.
- Caramel-Pecan Sauce:
- 1/2 1/2 1/2 cup butter
- 3/4 3/4 3/4 cup firmly packed DOMINO Light Brown Sugar
- 1 1 1 cup heavy cream
- 1/2 1/2 1/2 teaspoon instant coffee granules
- Preparation: