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CHICKEN WITH LYCHEE FRUIT

CHICKEN WITH LYCHEE FRUIT

By

Chinese Favorites Cookbook p

  • Directions:
  • 1/4 cup plus 1 teaspoon cornstarch, divided
  • 3 boneless, skinless chicken breasts (about 1 pound), cut into bite-size pieces
  • ½ cup water, divided
  • ½ cup tomato sauce
  • 1 teaspoon sugar
  • 1 teaspoon instant chicken bouilion granules
  • 3 tablespoons vegetable oil
  • 6 green onions with tops, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 can (11 ounces) whole peeled lychees, drained
  • Cooked cellophane noodles
  • ● Place 1/4 cup cornstarch in a large resealable food storage bag; add chicken. Seal bag; shake until chicken is well coated.
  • ● Combine remaining 1 teaspoon cornstarch and 1/4 cup water in a small cup; mix well.
  • ● Combine remaining 1/4 cup water, tomato sauce, sugar and bouilion granules in a small bowl; mix well.
  • ● Heat oil in wok, or large skillet over high heat.
  • ● Add chicken; stir-fry until lightly browned, 5 to 8 minutes. Add onions and bell pepper; stir-fry 1 minute.
  • ● Pour tomato sauce mixture over chicken mixture.
  • ● Stir in lychees; reduce heat to low; cover and summer until chicken is tender and not longer pink in center, about 5 minutes.
  • ● Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens.
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MINI-LIGHT KING RANCH CHICKEN CASSEROLES

MINI-LIGHT KING RANCH CHICKEN CASSEROLES

By

Source: Southern Living Cooking School (online)

  • Directions:
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 3 cups chopped cooked chicken breasts (recommend Pilgrim's Pride)
  • 1 (10 3/4 ounce) can reduced-fat cream of chicken soup
  • 1 (10 ounce) can diced tomato and green chiles
  • 1 1/2 cups light sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 12 (6-inch) fajita-size corn tortillas
  • 1 (8-ounce) block 2 percent reduced-fat Cheddar cheese, shredded
  • Chopped tomatoes, garnish,
  • jalapeno pepper slices, garnish
  • ●Saute onion and bell pepper in lightly greased Dutch oven over medium-high heat 5 minutes or until tender.
  • ●Stir in chicken and next 7 ingredients; remove from heat.
  • ●Tear 6 tortillas into 1-inch pieces. Layer 1/3 of tortilla pieces in lightly greased 8-inch square baking dish. Top with 1 cup chicken mixture and 1/3 cup cheese. Repeat layers twice.
  • ●Repeat procedure with remaining tortillas, chicken mixture and cheese in another lightly greased 8-inch square baking dish.
  • ●Bake at 350 degrees for 50 minutes or until bubbly.
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MUFFINS

MUFFINS

By

Amy Hopper from the First United Methodist Church Cookbook

  • Variations:
  • 1 egg
  • 3/4 C. milk
  • ½ C. vegetable oil
  • 2 C. all-purpose or whole wheat flour
  • ½ C. sugar
  • 3 tea. baking powder
  • 1 tea. salt
  • ●Heat oven to 400 degrees.
  • ●Grease bottoms only of about 12 medium muffin cups 2 ½ x 1 1/4 inches.
  • ●Beat egg; stir in milk and oil.
  • ●Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
  • ●Fill muffin cups about 3/4 full.
  • ●Bake until golden brown, about 20 minutes.
  • ●Immediately remove from pan.
  • -Apple-Nut Muffins
  • ●Stir in 1 medium apple, peeled and chopped with the milk, and ½ tea. ground cinnamon with the flour.
  • ●Substitute packed brown sugar for granulated sugar.
  • ●Sprinkle tops with mixture of 1/4 cup brown sugar, 1/4 cup chopped nuts, and ½ teaspoon cinnamon before baking.
  • -Banana Muffins
  • ●Decrease milk to 1/3 cup.
  • ●Stir in 1 cup mashed bananas (2 to 3 medium) with the milk.
  • ●Substitute packed brown sugar for the sugar.
  • -Blueberry Muffins
  • ●Substitute buttermilk for the milk.
  • ●Decrease baking powder to 2 teaspoons and stir in ½ teaspoon baking soda with the flour.
  • ●Stir in drained/fresh blueberries.
  • -Cranberry-Orange Muffins
  • ●Stir in 1 cup cranberry halves and 1 tablespoon grated orange peel with the milk.
  • ●Sprinkle tops with sugar before baking.
  • -Date-Nut Muffins
  • ●Stir in ½ cup cut up pitted dates and 1/3 cup chopped nuts with the milk.
  • -French Puffs
  • ●Immediately roll hot muffins in about ½ cup margarine or butter, melted, then in mixture of ½ cup sugar and 1 teaspoon ground cinnamon.
  • -Granola Muffins
  • ●Decrease milk to ½ cup, flour to 1 cup, and sugar to 3 tablespoons.
  • ●Stir in 2 cups granola with the flour.
  • ●Note: Do not reheat in microwave.
  • -Honey Muffins
  • ●Substitute honey for the sugar.
  • ●Stir in honey and 2 tablespoons grated orange peel with the milk.
  • ●Spoon 1 teaspoon orange marmalade onto batter in each cup before baking.
  • -Molasses-Bran Muffins
  • ●Pour the milk on 1 ½ cups whole bran cereal; let stand for 1 minute. Stir in with the oil.
  • ●Decrease flour to 1 1/4 cups and substitute molasses for the sugar.
  • -Oatmeal Raisin Muffins
  • ●Stir in 1 cup raisins with the milk.
  • ●Decrease flour to 1 cup; stir in 1 cup quick cooking oats, ½ teaspoon ground nutmeg, and 1/4 teaspoon ground cinnamon with the flour.
  • -Prune-Apricot Muffins
  • ●Stir in ½ cup cut up dried prunes and ½ cup cut up dried apricots with the milk.
  • -Pumpkin Muffins
  • ●Do not use whole wheat flour.
  • ●Stir in ½ cup pumpkin and ½ cup raisins with the milk and 2 teaspoons pumpkin pie spice with the flour.
  • ●Sprinkle tops with sugar before baking if desired.
  • -Rye Muffins
  • ●Substitute rye flour for the all-purpose flour.
  • ●Stir in 1 tablespoon caraway seed with the flour.
  • -Surprise Muffins
  • ●Fill muffin cups about half full.
  • ●Spoon 1 teaspoon strawberry jam onto batter in each cup.
  • ●Top with enough batter to fill cups about 3/4 full.
0/5 (0 Votes)

BLUEBERRY SOUR CREAM POUND CAKE

BLUEBERRY SOUR CREAM POUND CAKE

By

Taste of Home Bountiful Harvest Cookbook

  • Directions:
  • 6 eggs, separated
  • 1 cup butter, softened
  • 3 cups sugar
  • 1 teaspoon almonds extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter flavoring
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • 1-1/2 cups fresh or frozen blueberries
  • ● Let eggs stand at room temperature for 30 minutes.
  • ● In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add the extracts and butter flavoring.
  • ● Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition.
  • ● In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries.
  • ● Spoon into a greased and floured 10-in. tube pan.
  • ● Bake at 350 degrees for 60-70 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.
0/5 (0 Votes)

WON TON SOUP

WON TON SOUP

By

Real and Healthy Cooking By: Nicholas Zhou

  • Filling:
  • 18 - 24 won ton wrappers
  • Water for boiling won tons
  • 4 1/2 - 5 cups chicken stock
  • green onion, thinly sliced, as desired
  • a few drops sesame oil (optional)
  • 1/2 pound boneless lean pork, chopped finely (ground pork)
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • a few drops sesame oil
  • 1 teaspoon sherry
  • 1/2 teaspoon sugar
  • 1 green onion, finely minced
  • 1 teaspoon cornstarch
  • 2 dashes of white pepper
  • Directions:
  • * Combine all the filling ingredients in a bowl, mixing well.
  • * Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out.
  • * Filling the won tons:
  • * Moisten all the edges of the won ton wrapper with water.
  • * Place a heaping teaspoon of won ton filling in the center.
  • * Fold the won ton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal.
  • * Use thumbs to push down on the edges of the filling to center it.
  • * Keeping thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers.
  • * Bring the two ends together so that they overlap. Press to seal.
  • * The finished product should resemble a nurse's cap. Repeat with remaining won tons.
  • * Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.
  • Boiling the won tons:
  • * Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely.
  • * Let the won tons boil for 5-8 minutes, until they rise to the top and the filling is cooked through.
  • * Remove from the pot with a slotted spoon.
  • * To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring.
  • * Ladle into soup bowls, allowing 6 won tons per person.
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WONTON SOUP

WONTON SOUP

By

Nicholas Zhou

  • Directions:
  • 1/2 lb. ground chicken, veal or lean pork
  • 2 green onions, finely chopped
  • 2 tsp. grated fresh ginger root
  • 1 tsp. cornstarch (corn flour)
  • 1 tsp. lite soy sauce
  • 6 drops hot pepper sauce
  • 18 wonton wrappers
  • Soup
  • 4 cups chicken broth
  • 2 tsp. lite soy sauce
  • 1 tsp. sesame oil
  • 1/4 tsp. hot chili paste
  • Salt and freshly ground black pepper
  • 1 cup shredded fresh spinach or watercress
  • 1 green onion, thinly sliced
  • ●Wontons: In bowl, combine ground chicken, green onions, ginger root, cornstarch, soy sauce and hot pepper sauce; mix until well blended.
  • ●Lay wonton wrappers on work surface. Place spoonful of ground chicken mixture in center of each one.
  • ●Moisten edges with water. Fold each wrapper in half to form triangle; press edges to seal.
  • ●Arrange in steamer basket. Cover and steam over boiling water for 3 minutes.
  • ●Meanwhile, in large saucepan, combine broth, soy sauce, sesame oil, and hot chili paste. Bring to boil. Season to taste with salt and pepper.
  • ●Just before serving, stir in spinach until wilted.
  • ●Place 3 wontons in each bowl. Ladle soup over top.
  • ●Garnish with green onion rings.
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WALDORF SWEET POTATOE SALAD

WALDORF SWEET POTATOE SALAD

By

MS Farmer's Market Cookbook p

  • Salad:
  • 1/3 c. walnuts
  • 3 c. raw sweet potatoes, peeled and grated
  • 1 medium red apple, unpeeled, cored and coarsely chopped
  • 1/2 c. celery, chopped
  • 1/2 c. red seedless grapes, halved
  • 1/3 c. crumbled blue cheese (optional)
  • red leaf lettuce leaves (optional)
  • Dressing:
  • 2 T. vegetable oil
  • 3 T. apple juice
  • 1 T. plus 1 t. white wine vinegar
  • 1 t. sugar
  • 1/2 t. salt
  • Directions:
  • ●Toast walnuts in an oven or toaster oven at 350 F until golden, about 10 minutes. Cool.
  • ●Place all salad ingredients in a bowl.
  • ●To make dressing, whisk all ingredients to blend.
  • ●Pour over salad and toss well.
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CHEESECAKE POPPY SEED MUFFINS

CHEESECAKE POPPY SEED MUFFINS

By

Refrigerate any remaining muffins

  • 1 1 box 1 box Betty Crocker® lemon-poppy seed muffin mix
  • 1 1 package 1 package (3 ounces) cream cheese, softened
  • 3/4 3/4 cup 3/4 cup milk
  • 1/4 1/4 cup 1/4 cup vegetable oil
  • 2 2 eggs 2 eggs
  • 1 1. Heat to 425°F. 12 425°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
  • 2 2. Squeeze 10 1 packet (from muffin mix) about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. In small bowl, stir together cream cheese and about half of the glaze. Reserve remaining glaze for topping.
  • 4 4. Bake 17 to 22 5 5 or until golden brown and tops spring back when lightly touched. Cool 5 minutes; remove from pan. Cool 5 minutes longer. Drizzle remaining Glaze over muffins; serve warm.
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BROWNED BUTTER FROSTING

BROWNED BUTTER FROSTING

By

Southern Living Cooking School Cookbook p

  • Directions:
  • 2/3 cup butter
  • 3 cups sifted powdered sugar
  • 3 tablespoons half-and-half
  • 1 teaspoon vanilla extrct
  • ●Melt butter in a heavy saucepan.
  • ●Cook over low heat until golden brown, stirring frequently.
  • ●Remove from heat, and add remaining ingredients, beating well at medium speed of an electric mixer.
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BILTMORE'S BREAD PUDDING

BILTMORE'S BREAD PUDDING

By

tasteofhome

  • CARAMEL SAUCE:
  • 8 cups cubed day-old bread
  • 9 eggs
  • 2-1/4 cups whole milk
  • 1-3/4 cups heavy whipping cream
  • 1 cup sugar
  • 3/4 cup butter, melted
  • 3 teaspoons Spice Island® Pure Vanilla Extract
  • 1-1/2 teaspoons ground cinnamon
  • 1 cup sugar
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 2 tablespoons butter
  • 1 cup heavy whipping cream
  • Directions:
  • ●Place bread cubes in a greased 13-in. x 9-in. baking dish.
  • ●In a large bowl, whisk the eggs, milk, cream, sugar, butter, vanilla and cinnamon. Pour evenly over bread.
  • ●Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
  • ●Meanwhile, in a small saucepan, bring the sugar, water and lemon juice to a boil. Reduce heat to medium; cook until sugar is dissolved and mixture turns a golden amber color.
  • ●Stir in butter until melted. Add cream. Remove from the heat.
  • ●Serve with bread pudding.
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