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Recipes
ENCHILADA SAUCE
By stepjo7269
From: Allrecipes By: Bill Echols "Great sauce and very authentic
- 3 ancho chile peppers
- 3 pasilla chile peppers
- Water to cover
- 2 cloves crushed garlic
- 1 onion, chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups chicken stock
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt to taste
- Directions
- ●Preheat oven to 350 degrees F.
- ●Place chile peppers on a cookie sheet and roast in the oven until slightly toasted. (Note: When you can smell them, they're done.)
- ●Remove from the oven and slit them open. Remove the seeds and veins, then put them in a bowl with boiling water to cover. Allow them to sit for 30 minutes, then remove them from the water, reserving the water.
- ●Scrape the pulp from the insides of the chile peppers and discard the skins. (Note: The skins will give the mixture a bitter flavor.)
- ●Return the pulp to
- the water and set aside for later.
- ●In a large saucepan over medium heat, saute the garlic and onion in the butter or margarine
- for 5 minutes, or until onion is tender. Add the flour and mix well. Add the stock, stirring
- until thickened, and then add the reserved chile pulp mixture. Finally, add the oregano and
- the cumin.
- ●In a blender or food processor, puree the mixture until smooth. Season with salt to taste.
WINNING PRAWN RECIPE
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 2 sticks butter
- 2 t. garlic, minced
- 1/4 purple onion, sliced
- 1/4 red bell pepper, sliced
- 1/4 orange bell pepper, sliced
- 1/4 yellow bell pepper, sliced
- 1/4 green bell pepper, sliced
- 8 mushrooms, sliced
- 2 t. olive oil
- 2 oz lemon juice
- 4 oz Mikes Hard Lemonade
- 4 oz white wine
- 2 oz Worcestershire sauce
- 1 t. black pepper
- 2 t. garlic powder
- 2 lbs prawns
- ●In a large saucepan over medium heat, mix together and saute all ingredients except for the prawns.
- ●While reducing the liquid mix, peel and butterfly the prawns. Stir in prawns to vegetable mix and cook 1-2 minutes or until done.
- ●Place vegetables on plate and top with prawns.
ONION, GARLIC AND CHEESE BREAD
By stepjo7269
allrecipes
- Directions:
- 1 1/8 cups warm water
- 3 cups bread flour
- 2 tablespoons dry milk powder
- 2 tablespoons white sugar
- 1 1/2 teaspoons salt
- 2 tablespoons margarine
- 2 teaspoons active dry yeast
- 2 teaspoons garlic powder
- 3 tablespoons dried minced onion
- 1 cup shredded sharp Cheddar cheese
- 1 . Add water, flour, powdered milk, sugar, salt, butter or margarine and yeast into bread machine in the order suggested by your manufacturer. Set for basic cycle with the light crust.
- 2 . When alert sound or when indicated by your manufacturer add the garlic powder, 2 tablespoons of the onion flakes and all of the shredded cheese. After the last knead sprinkle the remaining tablespoon of onion flakes over dough.
*ROASTED SHRIMP AND GARLIC
By stepjo7269
179 calories/serving
- Directions:
- ingredients
- 1 lb raw, deveined, peeled shrimp, tails intact
- 1 red bell pepper, chopped 3/4 inch pieces
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- 1 Tbsp. smoked paprika
- 1/4 tsp. cayenne pepper
- 1 tsp. chopped fresh oregano
- 3 Tbsp. sherry
- ● Combine all ingredients, except oregano and sherry, in a medium bowl. Cover and chill up to 8 hours.
- ● Preheat oven to 400 degrees F.
- ● Spray an oven safe skillet with cooking spray.
- ● Turn shrimp mixture into skillet, spreading into single layer. Roast in oven for 10 minutes. Turn shrimp over, and sprinkle with oregano. Return to oven and cook about 7 minutes more, or until done.
- ● Remove shrimp and peppers to serving dish.
- ● Place skillet on stove eye, over medium heat. Add sherry to skillet, and scrape any bits from bottom of skillet.
- ● Boil about 2 minutes, then drizzle mixture over shrimp.
MAKEOVER CAKE WITH COCONUT-PECAN ICING
By stepjo7269
Taste of Home By: Rivka Kahan from Brooklyn, New York
- ICING & GARNISH:
- 1/3 1/3 1/3 cup shortening
- 3/4 3/4 3/4 cup sugar
- 1/3 1/3 1/3 cup sugar blend
- 2 2 2 eggs
- 1/2 1/2 1/2 cup unsweetened applesauce
- 1 1 1 teaspoon vanilla extract
- 1 1 1 cup cake flour
- 1 1 1 cup all-purpose flour
- 1/4 1/4 1/4 cup baking cocoa
- 1 1 1 teaspoon baking soda
- 3/4 3/4 3/4 teaspoon salt
- 1-1/2 1-1/2 1-1/2 cups buttermilk
- 1/3 1/3 1/3 cup reduced-fat butter, cubed
- 3 3 3 tablespoons baking cocoa
- 2 2 2 tablespoons fat-free milk
- 2 2 2 cups confectioners' sugar
- 1-1/4 1-1/4 1-1/4 cups chopped pecans, toasted, divided
- 3/4 3/4 3/4 cup flaked coconut, toasted, divided
- 3/4 3/4 3/4 teaspoon vanilla extract
- Directions:
- 2 a large bowl, beat the shortening, sugar and sugar blend until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla (batter will appear curdled).
- to the flours, cocoa, baking soda and salt; add to shortening mixture alternately with buttermilk, beating well after each addition.
- 13-in. 9-in. 350° 25-30 x 9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Place on a wire rack.
CORN SALAD
By stepjo7269
Charlotte Powell
- 2 (16 oz) cans shoepeg corn, drained
- 1 (2 oz.) jar diced pimiento, drained
- ½ C. chopped green pepper
- ½ C. chopped onion
- 2 stalks celery, chopped
- ½ C. sugar
- ½ C. vegetable oil
- ½ C. vinegar
- 1 tea. salt
- ½ tea. black pepper
- ●Combine vegetables, tossing lightly.
- ●Combine remaining ingredients, mixing well. Pour over vegetables and toss lightly.
- ●Cover and chill overnight.
CARROT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE ICING
By stepjo7269
Allrecipes By: BAKERAMA
- 2 ounces white chocolate
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 4 cups confectioners' sugar
- 2 tablespoons heavy cream
- 2 eggs, lightly beaten
- 1 1/8 cups white sugar
- 1/3 cup brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups shredded carrots
- 1/2 cup crushed pineapple
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup chopped walnuts
- Directions
- ●Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
- ●In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
- ●In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
- ●Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple.
- ●In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts.
- ●Transfer to the prepared muffin cups.
- ●Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.
TACO SOUP II
By stepjo7269
Cara Bloodworth (Nursing student entering F'95) Recipe from her aunt who is a dietitian
- 2 lbs. ground beef
- 1 onion, diced
- 3 pkg taco seasoning
- 1 pkg. Ranch flavor Hidden Valley Ranch
- 2 cans whole kernel corn
- 2 cans diced Rotel tomatoes
- 2 cans pureed tomatoes (I used 1 qt. canned tomatoes)
- 2 cans kidney beans
- 3 cans water
- ●Brown ground beef and onion. Drain any excess grease. Add remaining ingredients and simmer 1 hr.
- ●To Serve: Top with sour cream and grated cheese. Serve with tortilla chips
FRANK SINATRA’S SAUCE
By stepjo7269
By: Frank Sinatra (famous people section) in the Caldwell Banker Cookbook p
- Directions:
- 3 tablespoons olive oil
- ½ medium onion
- 4 cloves garlic
- 1 large can tomatoes
- ½ teaspoon salt
- ½ teaspoon pepper
- 1/4 teaspoon oregano
- ½ stick butter
- Macaroni, cooked
- Grated cheese
- 1 tablespoons chopped parsley
- ● Brown onion and garlic in oil.
- ● Drain tomatoes; save 1/4 cup liquid.
- ● Blend tomatoes 4 seconds in a blender; pour into pan and stir; add salt, pepper, oregano, and 1/4 cup liquid from the tomatoes.
- ● Drain macaroni; add butter and ½ the sauce.
- ● Place macaroni on platter and add other half of the sauce, cheese and parsley.
PUMPKIN BREAD IV
By stepjo7269
Allrecipes By: Cheryl Riccioli
- 3 cups canned pumpkin puree
- 1 1/2 cups vegetable oil
- 4 cups white sugar
- 6 eggs
- 4 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 1 1/2 teaspoons ground cloves
- Directions
- ● Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
- ● In a large bowl, mix together the pumpkin, oil, sugar, and eggs.
- ● Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended.
- ● Divide the batter evenly between the prepared pans.
- ● Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
- Variations: Add raisins, mini chocolate chips (the best), pecans, or walnuts.