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Recipes
*CHICKEN NOODLE SOUP
By stepjo7269
Swanson’s Chicken Broth Can Label
- 2 cans (14 ounces each) Swanson’s Chicken broth (3 ½ cups)
- Generous dash ground black pepper
- 1 medium carrot sliced
- 1 stalk celery sliced
- ½ C. medium egg noodles, uncooked
- 1 C. Cubed cooked chicken
- ● Mix broth, black pepper, carrot and celery in saucepan. Heat to a boil.
- ● Stir in noodles and chicken.
- ● Cook over medium heat 10 minutes or until noodles are done.
*WINNER'S TROPHY DESSERT
By stepjo7269
Taste of Home Quick Cooking
- Directions:
- 1 package (3 ounces) lemon gelatin
- 2 cups boiling water, divided
- 2 cups vanilla ice cream, softened
- 1 package (3 ounces) orange gelatin
- 1 cup cold water
- 1 can (11 ounces) mandarin oranges, drained
- ● In a bowl, dissolve lemon gelatin in 1 cup boiling water. Whisk in ice cream until blended. Pour into 4-oz. stemmed glasses. Chill for 2 hours or until set.
- ● Dissolve orange gelatin in remaining boiling water. Stir in cold water and oranges. Chill for 2 hours or until partially set.
- ● Pour over the lemon layer. Chill for 2 hours or until set.
- Yield: 8-10 servings.
- Editor's Note: Reduced-fat ice cream or frozen yogurt may not be used in this recipe.
ALL-IN-ONE SPAGHETTI
By stepjo7269
southernliving
- Preparation:
- 1 pound ground beef
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 (8-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 3 cups tomato juice
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 to 3 teaspoons chili powder
- 1 teaspoon dried oregano
- Dash of pepper
- 1 (7-ounce) package spaghetti, uncooked
- Grated Parmesan cheese
- Garnish: fresh Italian parsley sprigs
- ●Cook first 3 ingredients in a Dutch oven, stirring until beef crumbles and is no longer pink; drain well. Return beef mixture to pan.
- ●Stir in tomato sauce and next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring often, 30 minutes.
- ●Add pasta; cover and simmer, stirring often, 20 minutes or until pasta is tender.
SOUTHERN PEANUT BUTTER SILK DELIGHT
By stepjo7269
Southern Living October 2006 p
- Preparation:
- 1 3/4 1 3/4 3/4 cups crushed KEEBLER CLUB Multi-Grain Crackers
- 1/3 1/3 1/3 cup DOMINO Granulated Sugar
- 1/3 1/3 1/3 cup melted butter
- 1 1 1 (4-oz.) milk chocolate candy bar, broken into small pieces
- 3 3 3 tablespoons whipping cream, warmed
- 2 2 2 cups whipping cream, divided
- 1 1 1 (8-oz.) package PHILADELPHIA Cream Cheese, softened
- 1/2 1/2 10X cup DOMINO 10X Confectioners Sugar, sifted
- 1 1 1 cup Creamy USA-GROWN PEANUT Butter
- 1 1/2 1 1/2 1/2 teaspoons vanilla extract, divided
- 1 1 1 (4-oz.) white chocolate baking bar, melted
- Ganache
- 1 1 1 cup chopped lightly salted cocktail USA-GROWN PEANUTS
- 1/4 1/4 10X cup DOMINO 10X Confectioners Sugar
- Garnishes: lightly salted USA-GROWN PEANUTS, chocolate curls
- 1 1. 1/3 9-inch crushed crackers, 1/3 cup sugar, and melted butter in a medium bowl. Press mixture on bottom and up sides of an ungreased 9-inch deep-dish pieplate.
- 2 2. 350° 8 at 350° for 8 minutes or until golden brown. Let cool on a wire rack.
- 3 3. 3 Stir together chocolate candy bar pieces and 3 Tbsp. warm whipping cream until chocolate is melted and smooth. Pour into cooled piecrust.
- 4 4. 2/3 Beat 2/3 cup whipping cream at medium-high speed with an electric mixer until soft peaks form.
- 6 6. 6. Spread Ganache evenly over chocolate layer, and sprinkle with chopped nuts.
- 7 7. 1 1/4 1/2 1 cup whipping cream at high speed with an electric mixer until soft peaks form. Add 1/4 cup confectioners sugar and remaining 1/2 tsp. vanilla, beating until stiff peaks form.
- 8 8. 1-qt. 1 1 mixture into a 1-qt. zip-top plastic bag. (Do not seal.) Snip a tiny hole in 1 corner of bag, and pipe onto edges of pie by gently squeezing bag. Cover and chill at least 1 hour. Garnish, if desired.
- Ganache:
- 1/2 1/2 1/2 cup whipping cream
- 3/4 3/4 3/4 cup semisweet chocolate morsels
- Preparation:
- 1 1. to Bring whipping cream to a light boil over medium-high heat. Remove from heat, and pour over chocolate morsels in a medium bowl. Stir until smooth.
CHICKEN MILANO
By stepjo7269
Allrecipes By: MARBALET
- 1 1 1 tablespoon butter
- 2 2 2 cloves garlic, minced
- 1/2 1/2 1/2 cup sun-dried tomatoes, chopped (Use dry instead ones packed in oil.)
- 1 1 1 cup chicken broth, divided
- 1 1 1 cup heavy cream
- 1 1 1 pound skinless, boneless chicken breast halves
- to and pepper to taste
- 2 2 2 tablespoons vegetable oil
- 2 2 2 tablespoons chopped fresh basil
- 8 8 8 ounces dry fettuccini pasta
- Directions
- to to cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
- to to a board; cover and keep warm. Discard the fat from the skillet.
- 1/4 to to to over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
- to 8 to 10 to 3 to 4 water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
- 2 to 3 breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed.
- to the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
DIRT CAKE (CHOCOLATE PIE)
By stepjo7269
Ann (Louise Stevenson's maid)
- CRUST:
- 1 Package Oreo cookies, crushed
- 1/2 stick butter, melted
- 1/3 cup sugar
- CREAM CHEESE LAYER:
- 2 (8 oz.) pkgs. cream cheese, softened
- 1/2 box powdered sugar
- 8 oz. Cool Whip, thawed
- PUDDING LAYER:
- 1 pkg. instant chocolate pudding
- 1 pkg. instant vanilla pudding
- 2 1/2 cups milk
- TOPPING:
- Cool Whip
- Cookie crumbs
PECAN POPPY SEED LOAVES
By stepjo7269
Taste of Home By: Jean Switzer of Pauline, South Carolina
- 2 tablespoons poppy seeds
- 1 cup hot water
- 1 package (18-1/4 ounces) yellow cake mix
- 1 package (3.4 ounces) instant lemon pudding mix
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup chopped pecans, toasted
- Directions
- ●In a large bowl, combine poppy seeds and water. Add cake and pudding mixes, eggs and oil.
- ●Beat on medium speed for 2 minutes. Stir in pecans.
- ●Pour into two greased 8-in. x 4-in. loaf pans.
- ●Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean.
- ●Cool for 10 minutes; remove from pans to wire racks to cool completely.
CARAMELIZED PEAR STRUDEL
By stepjo7269
Taste of Home By: Leah Beatty of Cobourg, Ontario
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 3 large pears, peeled and finely chopped
- 1/2 cup fresh or frozen cranberries, thawed
- 2 tablespoons butter
- 1/2 cup dried cranberries
- 1 teaspoon ground ginger
- 1 teaspoon grated orange peel
- 1/2 teaspoon ground cinnamon
- 6 sheets phyllo dough (14 inches x 9 inches)
- 1 teaspoon confectioners' sugar
- Directions
- ●In a large bowl, combine sugar and cornstarch. Add pears and cranberries; toss gently to coat.
- ●In a large nonstick skillet, melt butter over medium-high heat. Add fruit mixture; cook and stir for 7-8 minutes or until cranberries pop. Stir in the dried cranberries, ginger, orange peel and cinnamon. Cool.
- ●Line a baking sheet with foil and coat the foil with cooking spray; set aside.
- ●Place one sheet of phyllo dough on a work surface; coat with cooking spray. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat five times with remaining phyllo.
- ●Spread cranberry mixture over dough to within 1 in. of edges. Fold in sides. Roll up, starting at a long side. Place seam side down on prepared baking sheet.
- ●Bake at 400° for 20-23 minutes or until golden brown. Remove from pan to a wire rack to cool. Dust with confectioners' sugar before serving.
WHITE VELVET CUTOUTS
By stepjo7269
The Taste of Home Classic Cookbook p
- BUTTER CREAM FROSTING:
- 2 2 2 cups butter, softened
- 1 1 1 package (8 ounces) cream cheese, softened
- 2 2 2 cups sugar
- 2 2 2 egg yolks
- 1 1 1 teaspoon vanilla extract
- 4-1/2 4-1/2 4-1/2 cups all-purpose flour
- 3-1/2 3-1/2 3-1/2 cups confectioners' sugar, divided
- 3 3 3 tablespoons butter, softened
- 1 1 1 tablespoon shortening
- 1/2 1/2 1/2 teaspoon vanilla extract
- 3 to 4 3 to 4 4 tablespoons milk, divided
- Red and/or green food coloring, optional
- Directions:
- 2 a bowl, cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well. Gradually add flour. Cover and chill 2 hours or until firm.
- to 1/4-in. 3-in. 1 floured surface to 1/4-in. thickness. Cut into 3-in. shapes; place 1 in. apart on greased baking sheets.
- 350° 10-12 5 to to minutes or until set (not browned). Cool 5 minutes; remove to wire racks to cool.
- ●Frost cookies.
CHICKEN AND PLUM SAUCE
By stepjo7269
The Clarion Ledger--May 6, 1998
- 2 small boneless, skinless chicken breast halves
- 2 tea. peanut oil, divided use
- 1 T. finely chopped shallots
- 8 - 10 snow peas, trimmed
- freshly ground black pepper
- 1 ½ C. cut-up asparagus, about 5-6 large or 8-9 medium spears
- ½ C. chicken broth, divided use
- 1 tea. soy sauce
- 1 T. prepared plum sauce
- 3 C. cooked linguine or other noodles
- ●Remove all visible fat from chicken and cut into narrow strips 1/4 in. wide by 1 ½ in. long. Sprinkle the chicken with freshly ground black pepper.
- ●Heat 1 tea. of peanut oil in a large, non-stick skillet until hot but not smoking. Add cut-up chicken and stir-fry about 2 min or until no longer pink; remove from pan.
- ●Add remaining tea. of peanut oil and chopped shallots to pan. Stir-fry 30 seconds; add asparagus, snow peas and 1/4 C. of chicken broth.
- ●Cover and simmer 2-3 minutes or until vegetables are bright green.
- ●Meanwhile, whisk soy sauce and plum sauce into remaining quarter cup of chicken broth.
- ●Stir into vegetables, return chicken to pan and turn up heat a little. Cook until vegetables are crisp tender and the chicken is thoroughly done and heated through.