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Recipes
SZECHWAN SHRIMP
By stepjo7269
Allrecipes By: FoodGUI
- 4 tablespoons water
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon honey
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground ginger
- 1 tablespoon vegetable oil
- 1/4 cup sliced green onions
- 4 cloves garlic, minced
- 12 ounces cooked shrimp, tails removed
- Directions
- ●In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
- ●Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce.
- ●Cook and stir until sauce is bubbly and thickened.
BLUEBERRY UPSIDE-DOWN CAKE
By stepjo7269
Taste of Home's Gifts from the Country Kitchen Cookbook p
- 6 tablespoons butter, softened, divided
- 1/4 cup packed brown sugar
- 2 cups fresh blueberries
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1-1/4 cups cake flour
- 1-1/2 teaspoons baking powder
- 1/2 cup milk
- Whipped topping, optional
- Directions
- ●In a small saucepan, melt 2 tablespoons butter; stir in brown sugar. Spread into an ungreased 8-in. square baking dish.
- ●Arrange blueberries in a single layer over brown sugar mixture; set aside.
- ●In a large bowl, cream remaining butter and sugar until light and fluffy. Beat in egg and vanilla.
- ●Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Carefully pour over blueberries.
- ●Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto a serving platter. Cool.
- ●Serve with whipped topping if desired.
ALL-AMERICAN TURKEY POTPIE
By stepjo7269
Taste of Home's Gifts from the Country Kitchen Cookbook p
- FILLING:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup finely shredded cheddar cheese
- 2/3 cup shortening
- 1 tablespoon cold butter
- 3 to 4 tablespoons cold water
- 1 cup cubed peeled potatoes
- 1/2 cup thinly sliced carrots
- 1/3 cup chopped celery
- 1/4 cup chopped onion
- 1 tablespoon butter
- 1 garlic clove, minced
- 1 cup chicken broth
- 2 tablespoons all-purpose flour
- 1/2 cup 2% milk
- 1-1/2 cups cubed cooked turkey
- 1/2 cup frozen peas, thawed
- 1/2 cup frozen corn, thawed
- 1/2 teaspoon salt
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon pepper
- Directions
- ●In a food processor, combine flour and salt; cover and pulse to blend. Add cheese; pulse until fine crumbs form. Add shortening and butter; pulse until coarse crumbs form. While processing, gradually add water until dough forms a ball.
- ●Divide dough in half with one ball slightly larger than the other; wrap in plastic wrap. Refrigerate for 30 minutes.
- ●For filling, in a large saucepan, saute the potatoes, carrots, celery and onion in butter for 5 minutes. Add garlic; cook 1 minute longer. Stir in broth; cover and cook for 10 minutes or until vegetables are tender.
- ●Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the remaining ingredients; simmer 5 minutes longer.
- ●Roll out larger pastry ball to fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with edge.
- ●Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or make decorative cutouts in pastry.
- ●Bake at 350 degrees for 35-45 minutes or until crust is light golden brown.
HONEY WHEAT BREAD
By stepjo7269
Bake for 25 to 35 minutes, or until tops are dark golden brown
- Ingredients:
- 1 (.25 ounce) package rapid rise yeast
- 1 teaspoon white sugar
- 1/2 cup warm water (110 degrees F/45
- degrees C)
- 1 (12 fluid ounce) can evaporated milk
- 1/4 cup water
- 1/4 cup melted shortening
- 1/4 cup honey
- 2 teaspoons salt
- 2 cups whole wheat flour
- 3 cups bread flour
- 2 tablespoons butter
- Directions:
- 1 . Dissolve yeast and sugar in 1/2 cup warm water.
- 2 . Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes.
- 3 . Add white flour, and process until dough forms a ball.
- 4 . Knead dough by processing an additional 5 minutes, if using a Kitchen Aid Stand Mixer. Or mix and knead, by hand, 10 minutes.
- 5 . Place the dough in a oiled bowl, and turn to coat. Cover the bowl with plastic wrap.
- NOTE: I use a dough doubler bucket, with lid. I preheat my oven to 250 F for just a minute or two, then turn it off.
- 6 . Let dough rise for 45 minutes, or until almost doubled.
- 7 . Gently punch down, and divide dough in half.
- 8 . Roll out each half, and work out the bubbles.
- 9 . Form into loaves, and place in buttered 9x5 inch bread pans.
- OPTIONAL: Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
- 10 . Place a small pan of water on the bottom shelf of the oven.
- 11 . Preheat oven to 375 degrees F (190 degrees C).
BANANAS FOSTER CHIMICHANGAS
By stepjo7269
By: Kim Fliehmann "The contrast of the crunchy tortilla with the warm bananas is to die for
- Ingredients
- 1/4 cup butter
- 3 firm bananas. sliced
- 1/2 cup brown sugar
- 2 tablespoons spiced rum
- 2 (10 inch) flour tortillas
- 1 cup vegetable oil for frying
- Directions
- ●In a large skillet over medium heat, melt butter . Stir in bananas and sugar, and stir until sugar is dissolved. Pour in rum and cook 1 to 2 minutes more.
- ●Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.
- ●In a large skillet, heat the vegetable oil over medium-high heat. ●Fry chimichangas until golden. Drain on paper towels. Serve warm.
AU GRATIN POTATO BREAD
By stepjo7269
As above
- Directions:
- 3/4 c. heavy whipping cream
- 1/2 c. potato cooking water
- 1/3 c. plain mashed potatoes, room temp
- 1 1/2 T. butter
- 1 1/2 t. salt
- 1 1/2 T. sugar
- 3 c. bread flour
- 3/4 c. sharp cheddar cheese, diced
- 1/4 c. onion, diced
- 1 1/2 t. instant yeast
- ●Place all ingredients in the machine in the order recommended by the manufacturer.
- ●Select the basic white cycle. Press start.
MEXICAN WHITE CHEESE DIP
By stepjo7269
I owned a mexican restaurant
- Directions:
- 2 cups easy melt white processed cheese, shredded
- 3/4 cup milk
- 1/8-1/4 cup pickled jalapeno pepper, with juice
- 1 . Warm milk, slowly add shredded cheese,when melted add jalapenos.
- 2 . As it sits it will become firmer.
- 3 . If the consistancy is not firm enough add more cheese, if too firm add more milk.
AMBER'S SESAME CHICKEN
By stepjo7269
Allrecipes If you prefer, you can substitute pancake syrup for honey, and fresh ginger for five-spice powder
- 1 cup all-purpose flour
- 1/2 cup toasted sesame seeds, divided
- 1 teaspoon black pepper
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon crushed red pepper flakes (optional)
- 5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
- 5 tablespoons vegetable oil
- 1/2 yellow onion, cut into wedges
- 1/2 cup green bell pepper, seeded and thinly sliced
- 2 tablespoons teriyaki sauce
- 2 tablespoons honey
- Directions
- ●In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.
- ●Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside.
- ●Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.
- ●Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet.
- ●Warm through, and serve.
LEMON-KEY LIME ICEBOX PIE
By stepjo7269
Dee Gray
- Directions:
- 8 oz cream cheese, softened and creamed
- 1 can condensed milk
- 1/2 c. lemon or lime juice
- yellow food coloring, optional
- grahm cracker pie crust
- ●Mix all ingredients and pour into pie crust. Top with Cool Whip or edge with aresol topping.
HONEY BUTTER CARROT CAKE WITH TOASTED PECANS AND CITRUS CREAM CHEESE ICING
By stepjo7269
Preheat oven to 350°F (180°C)
- Cake
- Butter or nonstick spray
- 2 cups (500 mL) all-purpose flour
- 1 1/2 tsp (7 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) ground nutmeg
- 1/4 tsp (1 mL) ground clove or allspice
- 1/2 tsp (2 mL) salt
- 3/4 cup (175 mL) butter, softened
- 1/2 cup (125 mL) honey
- 2 eggs
- 1 cup (250 mL) granulated sugar
- 1 tsp (5 ml) vanilla
- 3 cups (750 mL) finely grated carrot
- 1 apple, peeled and grated
- 1 cup (250 mL) toasted pecans, coarsely chopped
- Icing
- One 250 g package regular cream cheese
- 1/2 cup (125 mL) butter, softened
- 2 tbsp (25 mL) honey
- 2 tbsp (25 mL) finely grated orange, lemon or lime zest (or a mixture of all three)
- 2 tsp (10 mL) lemon juice
- 3 1/2 sifted icing sugar