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Recipes
THREE PEPPER CHILE STEAK
By stepjo7269
Real and Healthy Chinese Cookbook By: Nicholas Zhou
- Directions:
- 1 red bell pepper, seeded and sliced
- 1 green bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 2 tablespoons oil
- 2 cloves garlic, crushed
- 1 pound beef steak (such as top sirloin or flank steak), thinly sliced
- 1 large onion, sliced
- 4 plum tomatoes, quartered
- 2 tablespoons oyster sauce
- 2 tablespoons mild sweet chili sauce
- * Parboil peppers in a pan of boiling water 1 minute. Drain.
- * Heat half the oil in a wok. Add garlic and stir-fry until fragrant. Add beef and stir-fry until browned. Remove.
- * Heat remaining oil in wok. Add onion and stir-fry until beginning to brown. Add peppers, tomatoes, oyster sauce, and sweet chili sauce. Stir-fry until hot.
- * Return beef to the pan and stir until hot.
SECRET RECIPE CHOCOLATE CHIP COOKIES
By stepjo7269
Auction box
- Directions:
- 1/2 c. rolled oats, regular or quick
- 2 1/4 c. all-purpose flour
- 1 1/2 t. baking soda
- 1/2 t. salt
- 1/4 t. cinnamon
- 1 c. butter, softened
- 3/4 c. brown sugar, firmly packed
- 3/4 c. granulated sugar
- 2 t. vanilla extract
- 1 t. lemon juice
- 2 eggs
- 3 c. semi-sweet chocolate chips
- 1 1/2 c. chopped nuts
- ●Preheat oven to 350 F.
- ●Cover 2 baking sheets with parchment paper.
- ●Place rolled oats in blender or food processor and process until finely ground.
- ●Combine oats, flour, baking soda, salt and cinnamon in a mixing bowl.
- ●In another bowl, cream butter, sugars, vanilla and lemon juice together using electric mixer. Add eggs and beat until fluffy.
- ●Stir flour mixture into egg mixture, blending well. Add chocolate chips and nuts to dough and mix well.
- ●Using 1/4 c. of dough for each cookie, scoop round balls with an ice-cream scoop and place 2 1/2 inches apart on baking sheet.
- ●Bake until cookies are lightly browned, 16-18 minutes.
- ●Transfer to a wire rack to cool completely.
- ●Hints:
- 1 . If you do want to take the time to grind the oatmeal, you can add the oats as is. Just be sure to use the quick-cooking variety.
- 2 . Substitue chopped dates or raisins for the chocolate chips in these cookies.
SWEET 'N' SAVORY PEACH CHICKEN
By stepjo7269
Taste of Home’s Summer Busy Family Recipes magazine p
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
- 2 to 3 tablespoons canola oil
- 1 cup orange juice
- 2 tablespoons cider vinegar
- 2 tablespoons honey
- 1 tablespoon minced fresh parsley
- 3 medium peaches, peeled and sliced
- Directions
- ● In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
- ● In a large skillet, fry chicken in oil until browned on all sides. Transfer to a greased 13-in. x 9-in. baking dish.
- ● In a small bowl, combine the orange juice, vinegar, honey and parsley; pour over chicken. Cover and bake at 350° for 40 minutes.
- ● Uncover; add peaches. Bake 5-10 minutes longer or until chicken juices run clear and peaches are heated through.
OLD-TIME BUTTERMILK PIE
By stepjo7269
Taste of Home's Grandma's Great Desserts Cookbook
- CRUST:
- 1-1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup shortening
- 1/4 cup cold milk
- 1 egg, beaten
- FILLING:
- 1/2 cup butter
- 2 cups sugar
- 3 tablespoons all-purpose flour
- 3 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup lemon juice
- Directions:
- ●In a bowl, mix flour and salt. Cut in shortening until smooth. Gradually add milk and egg; blend well. On a floured surface, roll dough out very thin. Place in a 10-in. pie pan; set aside.
- ●For filling, cream butter and sugar in a bowl. Add flour.
- ●Add eggs, one at a time, beating well after each addition. Stir in remaining ingredients and mix well. Pour into crust.
- ●Bake at 350 degrees for 45 minutes. Cool completely before serving.
PAN-FRIED OKRA, ONION AND TOMATOES
By stepjo7269
Southern Living July 2006
- Preparation:
- 2 2 2 pounds fresh okra
- 1/2 1/2 1/2 cup vegetable oil
- 1 1 1 medium-size red onion, thinly sliced
- 2 2 2 large tomatoes, seeded and thinly sliced
- 2 2 2 tablespoons lime juice
- 1 1/2 1 1/2 1/2 teaspoons salt
- 1 1/2 1 1/2 1/2 teaspoons pepper
- 1 1 1 teaspoon chicken bouillon granules
- 1 1. 1. Cut okra in half lengthwise.
- 3 3. 5 to together onion and next 5 ingredients in a large bowl; Add okra, tossing to coat.
CHEESE STRAWS
By stepjo7269
Bernice’s Possumneck Celebration with Family & Friends, p
- 6 C. Sharp Cheddar cheese (Coon brand by Kraft is best to me) or use a good New York State sharp cheese
- 3 sticks of real butter
- 3 ½ C. self-rising flour
- 1/4 to ½ tea. Tabasco
- ● Grate cheese, and let soften. Add butter. (An easy way to make cheese straws is to use the flat blade of the food processor.)
- ● Gradually add the flour and Tabasco and blend until smooth.
- ● Spray baking sheets with Pam.
- ● Put dough in a cookie press and press out in long straws.
- ● Bake in preheated 350 degree oven for 15 to 20 minutes, only until golden brown (light) and firm to touch.
- ● Cut long straws into 2 inch pieces.
SPAGHETTI CORN CASSEROLE
By stepjo7269
●Bake at 375 degrees F. for a half hour covered, and then a half hour uncovered
- 1 cup dry spaghetti (broken into 1-inch pieces)
- 1 cup diced Velveeta cheese
- 1 can cream-style corn
- 1 can whole kernel corn, undrained
- 1/2 cup margarine, melted
- 2 tablespoons or more chopped onion
- ●In a large bowl, combine spaghetti, cheese, both corns, melted margarine and onion. Pour into greased or buttered 2-quart baking dish.
*PEACHES 'N' CREAM BARS
By stepjo7269
Taste of Home Country
- Directions:
- 1 tube (8 ounces) refrigerated crescent rolls
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sugar
- 1/4 teaspoon almond extract
- 1 can (21 ounces) peach pie filling
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 3 tablespoons cold butter
- 1/2 cup sliced almonds
- ●Unroll crescent dough into one long rectangle. Press onto the bottom and slightly up the sides of a greased 13-in. x 9-in. baking pan; seal perforations.
- ●Bake at 375 degrees for 5 minutes. Cool completely on a wire rack.
- ●In a large bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. Spoon pie filling over cream cheese layer.
- ●In a small bowl, combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts; sprinkle over peach filling.
- ●Bake at 375 degrees for 25-28 minutes or until edges are golden brown.
- ●Cool for 1 hour on a wire rack. Store in the refrigerator.
- Yield: about 2 dozen.
ONE RISE WHOLE WHEAT BREAD
By stepjo7269
Preserved Traditions from St
- Directions:
- 2 2 2 packages dry yeast
- 3/4 3/4 3/4 c. warm water
- 1 1/4 1 1/4 1/4 c. buttermilk at room temp or a little warmer (important)
- 1 1/2 1 1/2 1/2 c. all purpose flour
- 3 3 3 c. whole wheat flour
- 1/4 1/4 1/4 c. shortening or butter
- 1/4 1/4 1/4 c. honey or molasses or brown sugar
- 2 2 2 t. baking powder
- 2 2 2 t. salt
- 1/2 until well absorbed with wooden spoon. Stir in remaining whole wheat flour, 1/2 c. at a time.
- 10 to your hands when the mixture becomes too thick. Sprinkle counter with flour and kneed dough for about 10 minutes. It will be slightly sticky, but easy to handle. Add more flour if necessary.
- 2 dough into 2 balls. Roll out each half in a rectangle the width of your bread pans. Roll up jelly roll fashion and place seam down in greased pan. Brush lightly with butter.
- 1 rise in a warm place until double in bulk (approx. 1 hour).
- to 350 to 350 F.
- 30 for 30 minutes or until loaf sounds hollow when thumping the bottom crust.
ALFREDO SAUCE WITH TORTELLINI
By stepjo7269
Tast of Home by Chris Snyder from Bolder, CO
- Directions:
- 2 packages (9 oz each) refrigerated tortellini
- 1/2 c. chopped onion
- 1/3 c. butter, cubed
- 1 1/2 c. frozen peas, thawed
- 1 c. fresh mushrooms, thinly sliced
- 1 c. fully cooked ham, cubed
- 1 3/4 c. heavy whipping cream
- 1/2 t. coarsely ground pepper
- 3/4 c. grated parmesean cheese
- shredded parmesean cheese, optional
- ●Cook tortellini according to package directions.
- ●Meanwhile, in a large skillet, saute onion and butter until tender. Add peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat thoroughly. Stir in grated parmesean cheese until melted.
- ●Drain tortellini and place in a serving dish; add the sauce and toss to coat.