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Recipes
GARLIC CHICKEN FRIED BROWN RICE
By stepjo7269
Allrecipes By: Joyce "Black pepper, paprika, or dried parsley may be used to season after this is cooked
- 2 tablespoons vegetable oil, divided
- 8 ounces skinless, boneless chicken breast, cut into strips
- 1/2 red bell pepper, chopped
- 1/2 cup green onion, chopped
- 4 cloves garlic, minced
- 3 cups cooked brown rice
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 cup frozen peas, thawed
- Directions
- ●Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
- ●Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute.
- ●Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.
FRESH PASTA
By stepjo7269
The Today Show
- Ingredients:
- 3 3 3 cups flour
- 4 4 4 eggs
- 1 1 1 tablespoon Kosher salt
- 1 1 1 tablespoon olive oil
- DIRECTIONS
- ●Place the flour in a food processor.
- to to small bowl, lightly beat the eggs. Add the salt and olive oil to the eggs and stir to combine.
- 30 the dough out onto a lightly floured surface. Press the dough into a ball and knead gently until the dough is smooth. Cover with plastic wrap and let rest for 30 minutes.
- to out the dough to your desired shape.
COCKTAIL MEATBALLS
By stepjo7269
Meatballs: Combine beef, egg, bread crumbs, salt and pepper
- Meatballs:
- 1 lb ground beef
- 1 egg, beaten
- 1/2 c. fine dry bread crumbs
- 1 t. salt
- 1/8 t. pepper
- 1 clove garlic, quartered
- 2 t. oil
CORN CASSEROLE
By stepjo7269
Best of the Best from Bell’s Best Cookbooks p
- Directions:
- 2 (15 oz) cans creamed corn
- 2 eggs, well beaten
- 6 T. oil
- 1 t. garlic powder
- 3/4 c. self-rising corn meal
- 1 c. Cheddar cheese, grated
- Grease and flour 9 x 13 x 2 inch baking dish.
- Mix all ingredients together except cheese.
- Pour 1/2 of corn mixture into dish; cover with cheese; top with remaining corn mixture.
- Bake at 350 F. for 30-45 minutes.
PEACH STREUSEL PIE
By stepjo7269
Taste of Home's Holiday & Celebrations Cookbook From Taste of home's test kitchen
- TOPPING:
- Pastry for single-crust pie (9 inches)
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 5 cups sliced fresh or frozen peaches, thawed
- 2/3 cup packed brown sugar
- 1/2 cup granola cereal (without raisins)
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup cold butter, cubed
- Vanilla ice cream
- Directions:
- ●Line a 9-in. pie plate with pastry; flute edges. line the pastry shell with a double thickness of heavy-duty foil.
- ●Bake at 450 degrees for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
- ●In a small bowl, combine the sugar, cornstarch, lemon juice and peaches. Spoon into pastry shell.
- ●In another bowl, combine the brown sugar, granola, flour and cinnamon; cut in butter until crumbly. Sprinkle over filling.
- ●Bake at 375 degrees for 35-40 minutes or until filling is bubbly.
- ●Cool on a wire rack.
- ●Serve warm with ice cream.
ASPARAGUS
By stepjo7269
Paula Watkins
- 2 T. butter
- 1-2 T. flour
- 2 cans asparagus spears
- 4 - 6 eggs, boiled & sliced
- 32 oz. pkg. American cheese
- ●Melt butter and add flour . Mix well. Add juice from 1 can of asparagus, slowly. Add salt, pepper, and ½ the pkg. cream cheese. Check to see if enough cheese.
- ●Grease a casserole dish and layer as follows: Asparagus, eggs, cheese sauce, etc.
BLACKBERRY SUPREMES
By stepjo7269
Southern Living
- 1 (15 ounce) package refrigerated pie crusts
- 1/3 C. water
- ½ C. sugar
- 2 T. cornstarch
- 2 T. butter or margarine
- 1 pint fresh blackberries
- 1 (3 ounce) package cream cheese, softened
- 2 T. butter or margarine, softened
- 1 tea. vanilla extract
- 1 C. powdered sugar
- ●Unfold pie crusts; press out fold lines with a rolling pin on a lightly floured surface. Cut pie crusts with a 2 ½ -inch star-shaped cutter, and fit into lightly greased miniature muffin pans.
- ●Bake at 350 F. for 7 minutes or until golden. Remove from pans, and cool on wire racks.
- ●Bring 1/3 cup water and next 4 ingredients to a boil in a heavy saucepan over medium heat. Boil, stirring constantly, 1 minute; remove from heat.
- ●Stir together cream cheese and next 3 ingredients.
- ●Spoon blackberry mixture into tart shells; pipe or dollop with cream cheese mixture...
JALAPENO CHEESE GRITS
By stepjo7269
Bobby Flay from the Cooking Network
- Directions:
- 2 c. quick-cooking grits
- 2 1/2 c. grated extra-sharp Cheddar cheese
- 1 stick unsalted butter
- 1 T. hot sauce (Tabasco recommended)
- 3 large eggs, well beaten
- 2 jalapenos, finely chopped
- 1/4 c. canned chopped green chiles
- garlic salt
- ●Preheat oven to 350 F.
- ●Cook the grits according to the directions on the back of the package.
- ●Remove from heat and add the next 6 ingredients (Cheddar through chilles).
- ●Stir well and season with garlic salt to taste.
- ●Pour into a buttered 9-inch baking dish and bake for 1 hour.
COCONUT CREAM ROUNDS
By stepjo7269
Taste of Home By: Sylvia Thurston Davis from Auburn, New York
- TOPPING:
- 1 cup butter, softened
- 1 cup confectioners' sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 package (3 ounces) cream cheese, softened
- 1 cup confectioners' sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup flaked coconut
- 1/2 cup finely chopped walnuts
- 3/4 cup semisweet chocolate chips, melted
- Directions:
- ●In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla.
- ●Combine flour and salt; gradually add to creamed mixture and mix well.
- ●Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball.
- ●Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
- ●For filling, in a small bowl, beat cream cheese and confectioners' sugar until light and fluffy. Beat in flour and vanilla; stir in coconut and walnuts. Mound 1 teaspoonful onto each cookie.
- ●Drizzle with chocolate; let stand until set.
CHOCOLATE GANACHE CAKE
By stepjo7269
Taste of Home
- GANACHE:
- 2 ounces 53% cacao dark baking chocolate, coarsely chopped
- 2 tablespoons butter
- 3/4 cup boiling water
- 3/4 cup sugar
- 1/4 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup half-and-half cream
- 3 ounces 53% cacao dark baking chocolate, coarsely chopped
- Directions:
- ●Place chocolate and butter in a large bowl; add boiling water and stir until smooth. Stir in the sugar, buttermilk, egg and extracts.
- ●Combine the flour, baking soda and salt; beat into chocolate mixture just until blended.
- ●Transfer to a 9-in. round baking pan coated with cooking spray.
- ●Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Place rack on a waxed paper-lined baking sheet.
- ●For ganache, place chocolate in a small bowl.
- ●In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool for 10 minutes or until slightly thickened.
- ●Slowly pour ganache over cake, allowing some ganache to drape over the sides.
- ●Refrigerate until serving. Cut into wedges.