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Recipes
PAULA DEEN’S LADY AND SONS CHICKEN POT PIE
By stepjo7269
Paula Deen’s lady and sons chicken pot pie
- Crust:
- 4 sheets frozen puff pastry
- 1 C. milk
- 1 egg, beaten
- 4 chicken breast halves, or 2 cups leftover cooked chicken
- Seasoned salt
- Pepper
- 2 T. cooking oil
- 1/3 C. melted butter
- 2/3 C. flour
- 1 quart heavy cream
- 1 C. chicken base
- 1 T. minced garlic
- 1 small yellow onion, minced
- 1 C. frozen green peas, cooked
- 1 C. cooked carrots, chopped
- Pinch fresh grated nutmeg (optional)
- ● Cut each sheet of frozen puff pastry into 1 inch strips, 8 inches long.
- ● On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie.
- ● Mix egg and milk together, and brush onto each lattice square.
- ● Bake at 350 degrees for 5 minutes. (Dough will rise and be light golden brown.)
- ● Set aside until ready to assemble pies.
- Filling:
- ● Season chicken breasts with seasoned salt and pepper.
- ● In about 2 tablespoons of oil, Sautè chicken breasts until cooked, cut into chunks and set aside (you may use precooked chicken breasts).
- ● In a large saucepan melt butter and slowly add flour stirring until consistency of peanut butter, but not brown like a roux.
- ● Slowly add cream and keep stirring.
- ● Add chicken base, garlic, and onion and stir until thickened.
- ● Add peas, carrots, and chicken.
- Remove from heat.
- ● In 4 oven proof bowls, fill with sauce, and top each with one of your pre-cooked lattice squares.
- ● Bake at 350 degrees for 5 minutes until bubbly.
ORANGE CHIFFON CAKE
By stepjo7269
Taste of Home's Country Woman magazine By: Marjorie Ebert, Conewango Valley, New York Orange Chiffon Cake has be...
- ORANGE GLAZE:
- 6 6 6 eggs, separated
- 2 2 2 cups all-purpose flour
- 1-1/2 1-1/2 1-1/2 cups sugar
- 1 1 1 teaspoon salt
- 1/2 1/2 1/2 teaspoon baking soda
- 3/4 3/4 3/4 cup fresh orange juice
- 1/2 1/2 1/2 cup vegetable oil
- 2 2 2 tablespoons grated orange peel
- 1/2 1/2 1/2 teaspoon cream of tartar
- 1/2 1/2 1/2 cup butter
- 2 2 2 cups confectioners' sugar
- 2 to 4 2 to 4 4 tablespoons fresh orange juice
- 1/2 1/2 1/2 teaspoon grated orange peel
- Directions:
- 30 eggs stand at room temperature for 30 minutes.
- ●In a large bowl, combine the flour, sugar, salt and baking soda.
- to a bowl, whisk the egg yolks, orange juice, oil and orange peel; add to dry ingredients. Beat until well blended.
- ●In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into orange mixture
- to glaze, melt butter in a small saucepan; add remaining glaze ingredients. Stir until smooth. Pour over top of cake, allowing it to drizzle down sides.
PEANUT BUTTER OATMEAL COOKIES
By stepjo7269
Taste of Home By: Marilyn Blankschien from Clintonville, WI
- Directions:
- 1/2 cup chunky peanut butter
- 1/2 cup packed brown sugar
- 1 egg
- 1-1/4 cups quick-cooking oats
- 1/2 teaspoon baking soda
- ●In a small bowl, cream peanut butter and brown sugar until fluffy.
- ●Beat in egg. Add oats and baking soda to creamed mixture; mix well.
- ●Drop by tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly.
- ●Bake at 350° for 6-8 minutes. Remove to wire racks to cool.
- ●Store in an airtight container.
ORANGE MANGO DRESSING
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 1/2 mango, peeled, pitted and cubed
- 1 6 oz carton plain non-fat yogurt
- 1/4 c. frozen orange juice concentrate
- 3 T. fresh lime juice
- 1/2-1 jalapeno pepper, stemmed, seeded and minced
- 1 t. fresh ginger, finely minced
- ●Place mango in food processor; mix.
- ●Add remaining ingredients and process until mixture is smooth.
*SWEET POTATO WEDGES
By stepjo7269
Taste of Home Quick Cooking By: Donna Howard of Stoughton, Wisconsin
- Directions:
- 3 pounds sweet potatoes, peeled and quartered lengthwise (about 10 cups)
- 6 tablespoons butter, melted
- 6 tablespoons orange juice
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- ● Arrange sweet potatoes in a greased 13-in. x 9-in. baking dish.
- ● Combine the butter, orange juice, salt and cinnamon; drizzle over sweet potatoes.
- ● Cover and bake at 350 degrees for 55-60 minutes or until tender.
PUMPKIN PIE SPECTACULAR
By stepjo7269
Vivian Chateau, Mobile, Alabama, Southern Living, NOVEMBER 2009
- Directions:
- 1/2 1/2 1/2 (15-oz.) package refrigerated piecrusts
- 2 2 40 cups crushed gingersnaps (about 40 gingersnaps)
- 1 1 1 cup pecans, finely chopped
- 1/2 1/2 1/2 cup powdered sugar
- 1/4 1/4 1/4 cup butter, melted
- 1 1 1 (15-oz.) can pumpkin
- 1 1 1 (14-oz.) can sweetened condensed milk
- 2 2 2 large eggs, beaten
- 1/2 1/2 1/2 cup sour cream
- 1 1 1 teaspoon ground cinnamon
- 1/2 1/2 1/2 teaspoon vanilla extract
- 1/4 1/4 1/4 teaspoon ground ginger
- Pecan Streusel
- 7 7 7 thin ginger cookies, halved
- Ginger-Spice Topping, ground cinnamon
- 1 1. to 350°. 9-inch to 350°. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
- 2 2. 3 1/2 together crushed gingersnaps and next 3 ingredients. Press mixture on bottom and 1/2 inch up sides of piecrust.
- 3 3. 350° 10 30 350° for 10 minutes. Let cool completely on a wire rack (about 30 minutes).
- 4 4. 6 Stir together pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil-lined baking sheet.
- Pecan Streusel:
- 1/4 1/4 1/4 cup all-purpose flour
- 1/4 1/4 1/4 cup firmly packed dark brown sugar
- 2 2 2 tablespoons butter, melted
- 3/4 3/4 3/4 cup pecans, coarsely chopped
- Directions:
- Stir together flour, brown sugar, melted butter, and chopped pecans.
- Ginger-Spice Topping, ground cinnamon:
- 1 1 1 (8-oz.) container frozen whipped topping, thawed
- 1/4 1/4 1/4 teaspoon ground cinnamon
- 1/4 1/4 1/4 teaspoon ground ginger
- Directions:
- Stir together thawed whipped topping, cinnamon, and ginger.
- 3 Makes 3 cups
BOW THAI PASTA WITH SHRIMP
By stepjo7269
Real and Healthy Cooking (internet) By: Nicholas Zhou
- Directions:
- 3 large garlic cloves, crushed
- 2 tablespoons minced fresh ginger
- 1 bunch fresh cilantro, stemmed (about 2 cups)
- 1/4 cup dry-roasted peanuts
- 1/2 teaspoon dried crushed red pepper
- 1/2 cup peanut oil
- 8 ounces bow tie pasta
- 12 ounces cooked peeled deveined medium shrimp
- 4 green onions, chopped (including green tops)
- 3 tablespoons fresh lime juice
- ● With processor or blender running, drop garlic and ginger through feed tube. Add cilantro, peanuts and red pepper. With machine running, gradually add oil.
- ● Season to taste with salt. (Can be prepared 6 hours and up to 1 day ahead. Cover and
- refrigerate.)
- ● Bring pot of salted water to boil. Add pasta and cook until just tender.
- ● Place shrimp in colander. Pour pasta into colander. Drain.
- ● Return shrimp and pasta to pot. Add pesto sauce, onions and lime juice. Toss to coat.
MARTHA THOMPSON'S DIP
By stepjo7269
Dee Gray
- 1 . 1 lb. bulk sausage
- 2 pkgs. original 8 oz. cream cheese
- 1 can Ro-Tel with chilis - do not drain
- ● Fry sausage and drain.
- ● Soften cheese slightly in microwave. Add sausage and Ro-Tel, then cheese, stir well.
- ● Place in frig over night. Next day cook until it bubbles. Ready and delicious. Will be soupy at first, but thickens over night.
OUTBACK STEAKHOUSE BUSHMAN BREAD
By stepjo7269
Famous Restaurant's recipes online
- Dough:
- 1 1/2 cups warm water
- 1/2 cup honey
- 1 teaspoon salt
- 2 cups bread flour
- 1 2/3 cups wheat flour
- 1 tablespoon cocoa
- 1 tablespoon granulated sugar
- 2 teaspoons instant coffee
- 2 1/4 teaspoons yeast
- 2 tablespoons butter, softened
- Coloring:
- 1/4 cup water
- 75 drops red food coloring
- 45 drops blue food coloring
- 30 drops yellow food coloring
- Cornmeal, for dusting
- Directions
- ●Combine the flours, coffee, sugar, cocoa and salt in large bowl.
- ●Make a depression or"well" in the middle of the dry mixture.
- ●Pour the warm water into this"well," then add the butter, honey and yeast.
- ●Combine the food coloring drops with 1/4 cup of water and add that to the"well.
- ●Methodically mix the ingredients with a spoon, drawing the dry ingredients into the wet.
- ●When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color.
- ●Set the dough into a covered bowl in a warm place for an hour, to allow it to rise.
- ●When the dough has risen to about double in size, punch it down and divide it into 8 even portions.
- ●Form the portions into tubular shaped loaves about 2 " wide and 8 " long.
- ●Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two.
- ●Cover the cookie sheet (s) with plastic wrap and let the dough rise once more for another hour in a warm location.
- ●Preheat the oven to 350̊ degrees F.
- ●Uncover the dough and bake it for 21-23 minutes in the hot oven.
- ●Loaves should begin to darken slightly on top when done.
- ●Serve warm with a sharp bread knife and butter on the side.
SISTER'S JELLY ROLL
By stepjo7269
Molly Smith (Sister)
- 2 eggs well beaten
- ½ C.. sweet milk
- 2 C. sugar
- 1 C. butter softened
- 1 T. vanilla
- self-rising flour
- jam made by cooking down (not sure-gel)
- ●Add ½ C. sweet milk and 1 T. vanilla to beaten eggs and beat well.
- ●Add a lots of self-rising flour like making biscuits. Make a hole in center of flour.
- ●Pour 2 C. sugar and 1 C. softened butter in hole in flour.
- ●Work eggs mixture into flour mixture until all of egg mixture is incorporated -- dough will be stiff.
- ●Divide dough into 3 parts.
- ●Roll out one part at a time until dough is 1/4 in. thick.
- ●Spread jam on rolled out dough.
- ●Place on greased baking sheet, seam side down.
- ●Bake @ 325F. for 30 min or until brown.