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Recipes
JOLLY JELLY DOUGHNUTS
By stepjo7269
Taste of Home Gifts from the Country Kitchen, p
- 2 2 2 packages (1/4 ounce each) active dry yeast
- 2 2 to 115°) warm milk (110° to 115°)
- 7 7 7 cups all-purpose flour, divided
- 4 4 4 egg yolks
- 1 1 1 egg
- 1/2 1/2 1/2 cup sugar
- 1 1 1 teaspoon salt
- 2 2 2 teaspoons grated lemon peel
- 1/2 1/2 1/2 teaspoon vanilla extract
- 1/2 1/2 1/2 cup butter, melted
- Oil for deep-fat frying
- Red jelly of your choice
- Additional sugar
- Directions
- ●In a large bowl, dissolve yeast in warm milk.
- 2 30 cups flour; mix well. Let stand in a warm place for 30 minutes.
- 45 the egg yolks, egg, sugar, salt, lemon peel and vanilla; mix well. Beat in butter and remaining flour. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes.
- to 1/2 2-1/2-in. On a lightly floured surface, roll out to 1/2 in. thickness. Cut with a 2-1/2-in. biscuit cutter.
- 35 on a lightly greased baking sheets. Cover and let rise until nearly double, about 35 minutes.
- to 375 1-1/2 to 2 electric skillet, heat oil to 375 degrees. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels.
CLASSIC CREAM PUFFS
By stepjo7269
Taste of Home's Cooking School Magazine p
- CREAM FILLING:
- 2 1/4 cups (18 ounces) heavy or whipping cream
- 1 tablespoon vanilla extract
- 1/3 cup (2 ounces) sugar
- 5 teaspoons Instant ClearJel (optional)
- PUFF SHELLS:
- 1 cup (8 ounces) water
- ½ cup (1 stick) unsalted butter, cut into pats
- 1/4 teaspoon salt
- 1 1/4 cups King Arthur Unbleached All-Purpose Flour
- 4 large eggs
- Confectioner’s sugar
- Directions:
- ●Preheat oven to 425 degrees F.
- ●Line two baking sheets with parchment, or grease lightly.
- ●For the filling, combine the cream and vanilla in a large mixing bowl. Mix the sugar and ClearJel; sprinkle over the cream. Whip on high speed until soft peaks form; refrigerate until needed.
- ●For the shells, in a medium saucepan, combine the water, butter, and salt. Bring to a rolling boil. Remove pan from heat; add the flour all at once, stirring vigorously.
- ●Return the pan to the stove and cook over medium heat, stirring constantly, until the mixture smooths out and follows the spoon around the pan (less than a minute).\
- ●Remove from heat; transfer the mixture to the bowl of a stand mixer. Let cool for 5-10 minutes.
- ●Beat in eggs, one at a time, beating until smooth.
- ●Scoop dough with a level ice cream scoop onto the prepared baking sheet, leaving 3 inches between them so they can expand.
- ●Bake for 15 minutes, reduce oven temperature to 350 degrees F and bake for an additional 25 minutes.
- ●Make a small slit in the end of each puff and return them to the oven for 5 minutes to allow the steam to escape. Remove from the oven and cool on racks.
- ●To fill, cut each puff horizontally, making a base and a lid. Fill the base with whipped cream and replace the lid.
FETTUCINE ALFREDO III
By stepjo7269
The Today Show
- Directions:
- 4 tablespoons of butter
- 1.5 cups heavy cream
- 1 tablespoon salt
- 1/2 pound of homemade fettuccine
- 2 egg yolks
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1/2 teaspoon black pepper
- 1 . In a large sauté pan add butter and cream, turn the heat on to medium and cook until cream and butter are melted together, around 1 minute. Turn off heat.
- 2 . Bring a large pot of water to a boil. Add 1 tablespoon of salt and the fettuccine. Cook for 1 minute.
- 3 . Strain pasta and add to pan with butter and cream. Turn the heat on medium.
- 4 . Add the egg yolks, Parmigiano-Reggiano cheese and black pepper.
- 5 . Stir vigorously, mixing the egg yolks and cheese in and coating all of the pasta with the sauce.
CHICKEN FETTUCINE ALFREDO (BEST)
By stepjo7269
Martha Stewart Show
- Directions:
- 1 lb chicken, cut in strips
- Coarse salt
- Ground white pepper
- 2 T. Unsalted butter
- 2 c. Heavy cream
- 4 cloves garlic, peeled
- 3/4 c. Grated Parmesan cheese, plus extra for serving (use real cheese, not processed)
- 1 lb fettucine
- Season chicken with salt and pepper and sauté in butter.
- Meanwhile, in separate pot, simmer garlic cloves in cream for 10 min.
- Pour cream into pan with chicken, remove garlic cloves. Stir in Parmesan.
- Cook pasta according to package instructions.
- Toss pasta with sauce and serve with Parmesan as desired.
PARMESAN HERB BAKED FLOUNDER
By stepjo7269
Cooking Light–Jan./Feb. 2004, p
- 4 (6-ounce) flounder fillets
- Cooking spray
- 1/3 C. (about 1 1/2 ounces) grated Parmesan cheese
- 1/4 C. low-fat mayonnaise
- 2 T. minced green onions
- 1/4 C. dry breadcrumbs
- 1 tea. dried basil
- 1 tea. dried oregano
- 1/4 tea. salt
- 1/4 tea. black pepper
- ●Preheat oven to 400 degrees.
- ●Place fish on a foil-lined baking sheet coated with cooking spray.
- ●Combine cheese, mayonnaise, and onions and spread evenly over fish.
- ●Combine breadcrumbs and remaining ingredients; sprinkle evenly over fish.
- ●Lightly coat fish with cooking spray.
- ●Bake at 400 degrees for 10 minutes or until fish flakes easily when tested with a fork.
- Note: Mayonnaise helps the breadcrumbs adhere to the fish.
*MALLOW SWEET POTATO BAKE
By stepjo7269
Taste of Home By: Delores Nickerson of Muskogee, Oklahoma
- 6 large sweet potatoes
- 3 tablespoons butter
- 1 can (8 ounces) unsweetened crushed pineapple, undrained
- 1/2 cup dried cranberries, divided
- 1/3 cup orange juice
- 3/4 teaspoon salt
- 2/3 cup miniature marshmallows
- 1/3 cup chopped pecans
- Directions
- ●Scrub and pierce sweet potatoes. Bake at 400 degrees for 45-55 minutes or until tender.
- Cut potatoes in half; scoop out pulp and place in a large bowl. Stir in butter until melted. Stir in the pineapple, 1/4 cup cranberries, orange juice and salt.
- Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Cover and bake at 350 degrees for 30 minutes.
- Uncover; sprinkle with marshmallows, pecans and remaining cranberries. Bake 8-10 minutes longer or just until marshmallows are puffed and lightly browned.
CHOCOLATE-CREAM CHEESE FROSTING
By stepjo7269
Southern Living Our Readers Top-Rated Recipes p
- Directions:
- 1 (8 ounce) package cream cheese, softened
- ½ cup butter, softened
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 (16 ounce) package powdered sugar
- 1/4 cup unsweetened cocoa
- 1/4 cup buttermilk
- 2/3 cup finely chopped pecans
- ● Beat first 4 ingredients at medium speed with an electric mixer until creamy.
- ● Combine powdered sugar and cocoa; gradually add to butter mixture alternately with buttermilk, beginning and ending with powdered sugar mixture. Beat at low speed until blended after each addition.
- ● Stir in pecans.
HOMEMADE NOODLES
By stepjo7269
Taste of Home--Helen Heilandf from Joliet, IL
- Directions:
- 2-2 1/2 c. all purpose flour, divided
- 1/2 t. salt
- 3 eggs, slightly beaten
- 1 T. cold water
- 1 T. canola oil
- ●Place 2 c. flour and salt on a pastry board or in a deep bowl. Make a well in the center of the flour; add eggs and water.
- ●Gradually mix with hands or wooden spoon until well blended.
- ●Gather into a ball and kneed on a floured surface until smooth, about 10 minutes.
- ●If necessary, add remaining flour to keep the dough from sticking to surface or hands.
- ●Divide dough into thirds.
- ●On a lightly floured surface, roll each surface into a paper thin rectangle. Dust top of dough with flour to prevent sticking while rolling.
- ●Trim the edges and flour both sides of dough. Roll dough jelly roll style.
- ●Using a sharp knife, cut 1/4 inch slices. Unroll noodles and allow to dry on paper towels before cooking.
- To cook:
- ●Bring salted water to a rapid boil. Add 1 T. oil to water; drop noodles into water and cook until tender but not soft--about 7-10 minutes.
MARINARA SAUCE
By stepjo7269
Famous Restaurant's recipes-- TGI Friday's
- 1/2 cup oil
- 1/2 cup onions
- 1/4 chopped garlic
- 1 tea. each, salt and sugar
- 1/4 tea. pepper
- 1 tea. dried basil
- 1 oz can diced tomatoes
- 1 oz can pureed tomatoes
- Instructions
- ● Saute onions and garlic in olive oil until onions are translucent.
- ● Add the rest of the ingredients and simmer for 15 minutes.
CARAMEL SAUCE
By stepjo7269
Southern Living Magazine October 2006
- Preparation:
- 1/4 cup light corn syrup
- 1 1/3 cups DOMINO Granulated Sugar
- 1 1/4 cups warm water, divided
- 1 cup heavy cream
- 2 tablespoons butter, softened
- 2 teaspoons vanilla extract
- 1 . Cook corn syrup, sugar, and 1 cup warm water in a medium saucepan over high heat, stirring constantly, 3 minutes or until sugar dissolves. Using a pastry brush dipped in water, brush down any sugar crystals on sides of pan.
- 2 . Bring to a boil; reduce heat to medium, and simmer, stirring occasionally, 23 minutes or until mixture turns pale amber. Remove pan from heat, and carefully stir in remaining 1/4 cup warm water. Stir in cream, butter, and vanilla.
- 3 . Cook mixture over medium-low heat 5 to 6 minutes or until sauce thickens and a candy thermometer registers 220° to 222°.