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Recipes
BLACKENED CHICKEN
By stepjo7269
101 Worry-Free HCG Diet Recipes p
- Directions:
- 100 g. chicken breast
- 1/8 t. salt
- 1/8 t. garlic powder
- 1/8 t. ground black pepper
- 1/8 t. white pepper
- 1/8 t. onion powder
- 1/4 t. ground cumin
- 1/8 t. cayenne pepper
- 1/8 t. paprika
- ●Pound chicken breast to 1/3 inch thickness.
- ●Combine seasoning in small container.
- ●Just before cooking chicken, moisten with water and sprinkle evenly with seasoning mix, patting in with hands. Immediately place chicken in a flat, hot, non-stick skillet.
- ●If you are making more than 1 serving, place each chicken fillet in skillet before seasoning the next.
- ●Cook uncovered over high heat until the under-side forms a crust (about 2 minutes). Watch for a white line coming up the side as it cooks.
- ●Turn fillet over. Cook just until done (about 2 more minutes).
- ●Serve chicken crusty side up while hot.
TENDER CHEESE BREAD
By stepjo7269
Place ingredients in pan in order given for your particular bread machine
- This recipe is based on one appearing in Bread Machine. Both 1-pound and 1 1/2-pound versions are given.
- 1-pound cheese loaf
- 7/8 cup buttermilk
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2/3 cup grated extra-sharp Cheddar cheese
- 3 tablespoons grated Parmesan cheese
- 1 1/2 teaspoons active dry yeast
- 1/3 teaspoon tabasco sauce (optional)
MANDARIN CHICKEN (SWEET AND SOUR CHICKEN)
By stepjo7269
The Today Show
- Directions:
- 3 pound frying chicken
- salt and pepper
- paprika
- 1 1/2 teaspoons peanut oil
- 1/2 onion, diced
- 1/2 green bell pepper, diced
- 3/4 cup catsup
- 3 tablespoons white vinegar
- 1/2 tablespoon brown sugar
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1/2 cup canned mandarin oranges, drained
- 6 tablespoons syrup from canned mandarin oranges
- ● Preheat oven to 350 degrees F.
- ● Rinse the chicken and pat dry. Sprinkle with salt, pepper and paprika. Place the chicken skin side down in a 13- x 9-inch baking dish.
- ● Bake uncovered for 15 minutes. Remove from the oven. Drain off the liquid. Return the chicken to the oven. Bake another 15 minutes.
- ● Heat the oil in a medium saucepan. Add the onion and green bell pepper. Sauté until just barely tender, about 3 minutes. Add the catsup, vinegar, brown sugar and salt.
- ● Blend the cornstarch and the syrup from the mandarin oranges. Stir into the sauce. Cook, stirring steadily, until the sauce thickens and becomes smooth.
- ● Pour the sauce over the chicken. Bake until the chicken is tender, about 10 minutes. Add the mandarin oranges. Bake until the oranges are heated through, 3-5 minutes.
PEACH STREUSEL PIE
By stepjo7269
From: King Arthur catalog
- Directions:
- Crust
- Use your favorite single pie crust recipe. We recommend our Guaranteed Pie Crust. Use half, and freeze the other half for later.
- Filling
- 3/4 cup 3/4 cup sugar (brown, white, or a combination)
- 1/3 to 1/2 cup 1/3 to 1/2 cup Signature Secrets or about 3/4 cup King Arthur Unbleached All Purpose
- Flour
- 1/8 teaspoon 1/8 teaspoon salt
- 6 cups 6 cups fresh peach slices (about 10 peeled peaches, sliced; about 2 1/2 pounds whole
- peaches)
- 1 teaspoon 1 teaspoon vanilla extract, optional
- 1/4 teaspoon 1/4 teaspoon almond extract, optional
- 1 tablespoon 1 tablespoon lemon juice
- Topping
- 3/4 cup 3/4 cup brown sugar
- 3/4 cup 3/4 cup King Arthur Unbleached All Purpose Flour
- 1/2 cup 1/2 cup old-fashioned oats
- 1/2 cup 1/2 cup chopped pecans or walnuts
- 1/4 teaspoon 1/4 teaspoon salt
- 1/2 cup 1/2 cup softened butter
- 1 1) Line a 9" pie pan with the pastry, and refrigerate while you make the filling. Preheat the oven to 425°F.
- 2 2) Mix the sugar, thickener, and salt. Toss with the peaches, extracts, and lemon juice. Spoon into the crust.
- 3 3) Make the topping by combining the brown sugar, flour, oats, and nuts, then mixing in the soft butter until the mixture is crumbly. Sprinkle the topping over the filling.
- 5 5) Remove the pie from the oven, and cool it completely before slicing.
BARBECUE SAUCE
By stepjo7269
Shirley Powell
- 4 large onions, finely chopped
- Juice of 10-12 lemons
- 1 gal. catsup
- 1 ½ qt. light syrup (Blackburn)
- ½ C. Worcestershire sauce
- ½ C. Mustard
- Salt
- Pepper
- (May add vinegar if too sweet)
- ●Cook onions in small amt. of water until done.
- ●Add remaining ingredients. Bring to a boil. Reduce temp. and simmer 2-3 hrs.
STEVE'S "OL BOY" WINE CAKE
By stepjo7269
Dee Gray's Churches Favorite Recipes p
- Cake:
- 1/2 c. pecans, chopped
- 1 box yellow cake mix (banana supreme works great too)
- 1 (3 oz) box instant vanilla pudding
- 2 T. cinnamon
- 1/4 c. brown sugar
- 1/2 c. granulated sugar
- 3/4 c. water
- 3/4 c. oil
- 1/2 c. wine (Reunite soft semi-dry)
- 4 eggs
- Confectioner's sugar
- Glaze:
- 1 stick butter
- 1 c. sugar
- 1/4 c. water
- 1/4 c. wine
- Directions:
- Cake:
- ●Sprinkle pecans in bottom of greased bundt pan.
- ●Mix remaining cake ingredients except for confectioner's sugar.
- ●Pour into pan and bake at 325 F. for 1 hour.
- ●Sprinkle top of cake with confectioner's sugar.
- Glaze:
- ●Boil butter, sugar and water for 2-3 minutes. Remove from heat and add wine.
- ●Beat for 1 minute.
- ●Pour 1/2 of mixture over hot cake while in pan. Turn cake out onto plate and pour remaining 1/2 of wine glaze over cake.
BRAISED BALSAMIC CHICKEN
By stepjo7269
Allrecipes By: MOONANDBACK
- 6 skinless, boneless chicken breast halves
- ground black pepper to taste
- 1 teaspoon garlic salt
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1/2 cup balsamic vinegar
- 1 (14.5 ounce) can diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- Directions
- ●Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
- ●Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
CHICKEN DIVAN
By stepjo7269
Taste of Home Reminisce Extra
- Directions:
- 1/2 1/2 1/2 cup butter, divided
- 1/4 1/4 1/4 cup all-purpose flour
- 1-1/2 1-1/2 1-1/2 cups half-and-half cream
- 1/2 1/2 1/2 cup cooking sherry or water
- 2 2 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 2 2 2 packages (10 ounces each) frozen cut or chopped broccoli, thawed
- 1 1 1 cup cooked rice
- 3 to 4 3 to 4 4 cups cubed cooked chicken
- 2 2 2 cups (8 ounces) shredded cheddar cheese
- 1 1 1 cup soft bread crumbs
- 13-in. 9-in. in an ungreased 13-in. x 9-in. baking dish. Cover with rice and then half of the sauce. Top with chicken.
- ●Stir shredded cheese into remaining sauce; pour over the chicken.
- ●Melt the remaining butter and toss with bread crumbs. Sprinkle over the casserole.
- 350 35-45 at 350 degrees for 35-45 minutes or until heated through.
WHIPPING CREAM POUND CAKE
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 2 sticks butter, softened
- 3 c. sugar
- 3 c. cake flour
- 1/2 pint whipping cream
- 2 t. vanilla
- 6 eggs
- ●In a large bowl, cream butter and sugar together; blend well. Add eggs, one at a time and mix.
- ●Stir in flour, whipping cream and vanilla, mixing until thoroughly blended.
- ●Pour mixture into well greased and floured tube pan.
BLUEBERRY POUND CAKE
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 1 c. butter, softened
- 2 c. sugar
- 5 eggs
- 1 t. vanilla
- 3 c. flour
- 1/2 t. salt
- 1 t. baking powder
- 3 c. fresh blueberries, rinsed and drained
- ●Preheat oven to 325 F.
- ●Cream butter and sugar together. Add eggs, one at a time and beat mixture until it is light and fluffy. Stir in vanilla.
- ●Sift and combine 2 c. flour, salt and baking powder. Add to cream mixture and beat until mixed.
- ●Dredge berries in remaining flour. Gently fold berry mixture into cream mixture.
- ●Butter and sugar coat a tube pan. Pour in cake batter.
- ●Bake for 1 hour and 15 minutes.