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Recipes
HOMEMADE FROZEN CUSTARD
By stepjo7269
Taste of Home By: Judy Clark, Elkhart, Indiana
- Directions:
- 4 cups milk
- 1-1/4 cups sugar
- 1/3 cup cornstarch
- 1/8 teaspoon salt
- 4 eggs
- 1 can (14 ounces) sweetened condensed milk
- 2 tablespoons vanilla extract
- ●In a large saucepan, heat milk to 175 degrees; stir in sugar, cornstarch and salt until dissolved. Whisk a small amount of the hot mixture into the eggs.
- ●Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon.
- ●Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
- ●Stir in condensed milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
- ●Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions.
- ●Refrigerate remaining mixture until ready to freeze.
- ●When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
SPICY WHITE CHILI
By stepjo7269
Internet
- Directions:
- 100 g cooked chicken breast, shredded
- 1-4 C. broth (depending on how soupy you want it)
- 4 cloves minced garlic
- 1/2 tea. cumin
- 1/4 tea. oregano
- 1/4 tea. red pepper flakes
- 1/8 tea. ground cloves
- Tabasco or hot sauce to taste
- 1 . Preheat pot over MED-HI heat.
- 2 . Add all ingredients except for tabasco/hot sauce.
- 3 . Bring to a boil then reduce heat to simmer, cover, & cook 30 mins.
- 4 . Add tabasco or hot sauce right before serving.
EASIEST, MOST DELICIOUS MERINGUE BUTTERCREAM
By stepjo7269
Allrecipes By: dsrinivasan
- Directions:
- 6 egg whites
- 2 cups white sugar
- 3 cups unsalted butter, at room temperature
- 1 tablespoon vanilla extract (optional)
- ●Place the egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. Heat, stirring frequently, until the temperature of the egg whites reaches 140 degrees. They will feel very hot to the touch.
- ●Transfer the heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed (or as high as you can go without egg flying out of the bowl) until they have reached their maximum volume, 5 to 10 minutes.
- ●Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla if using.
- ●The buttercream may look like it is breaking down, but keep on mixing and it will come back together.
SHEPHERD'S INN BREAKFAST PIE
By stepjo7269
Taste of Home's Casserole Cookbook By: Ellen Berdan, Salkum, Washington
- Directions:
- 1-1/2 pounds bulk pork sausage
- 4 cups frozen Tater Tots
- 1 cup (4 ounces) shredded cheddar cheese
- 4 eggs
- 1/2 cup milk
- 1 tablespoon minced green onion
- 1/8 teaspoon pepper
- Dash garlic powder
- Minced chives
- 2 tomatoes, sliced and quartered
- ●In a large skillet, cook the sausage over medium heat until no longer pink; drain. Spread in an ungreased 11-in. x 7-in. baking dish. Top with Tater Tots; sprinkle with cheese.
- ●In a large bowl, beat the eggs, milk, onion, pepper and garlic powder just until blended. Pour over cheese.
- ●Cover and bake at 350 degrees for 30 minutes. Uncover; bake 20-25 minutes longer.
- ●Sprinkle with chives.
LETTUCE WRAPS
By stepjo7269
Real and Healthy Chinese Cooking By: Nicholas Zhou
- Sauce:
- 1 1 1 tablespoon sesame oil
- 1 1 1 lb meat from chicken breasts or sliced white chicken meat
- 2 2 2 green onions, chopped
- 1 1 1 stalk celery, diced
- 1 1 1 can water chestnuts, rinsed in warm running water and chopped
- 1 1 1 slice ginger, minced
- 1 1 1 garlic clove, minced
- 1 1 1 red pepper, seeded and diced
- 1 1 1 tablespoon soy sauce
- 2 2 2 tablespoons oyster sauce
- 1 1 1 tablespoon dry sherry
- 1 1 1 teaspoon sugar
- 1 1 2 tablespoon cornstarch mixed with 2 tablespoons water
- 1 1 1 head iceberg lettuce or romaine lettuce leaves (whichever you prefer)
- Directions:
- ●Wash the lettuce, dry, and separate the leaves. Set aside.
- ●Mix together the sauce ingredients.
- ●Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and green onions and fry until the garlic and ginger are aromatic. Add the chicken and cook until the chicken is browned. Remove the chicken from the pan and set aside.
- to the red pepper, water chestnuts, and celery to the frying pan. Add the sauce ingredients and cook on medium heat,
- to to cornstarch/water mixture a quick restir and add to the sauce, stirring to thicken.
- ●Serve.
ASPARAGUS AND MOZZARELLA STUFFED CHICKEN BREASTS
By stepjo7269
Allrecipies By: Madenish
- 2 2 2 large skinless, boneless chicken breast halves
- to and black pepper to taste
- 8 8 8 asparagus spears, trimmed - divided
- 1/2 1/2 1/2 cup shredded mozzarella cheese, divided
- 1/4 1/4 1/4 cup Italian seasoned bread crumbs
- Directions
- to 375 8x8-inch to 375 degrees F. Grease an 8x8-inch baking dish.
- 4 1/4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast.
- to the chicken around the asparagus and cheese to make a tidy, compact roll.
- 2 the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
- 25 165 the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.
GEORGE WASHINGTON PIE
By stepjo7269
Best of the Best from Bell's Best Cookbook p
- Directions:
- 1 1/3 cups plain flour
- 1 cup chopped pecans
- 1 stick margarine, softened
- 2 (8 oz.) packages cream cheese, softened
- 1 cup confectioners' sugar
- 2 (32 oz.) cans cherry pie filling
- 2 cups Cool Whip
- Mix flour, pecans, and margarine together and pack into a 9x13-inch glass dish.
- Bake for 20 minutes in a 400 F. oven.
- Let cool.
- Mix cream cheese and sugar; cream well and spread on cooled crust.
- Layer cherry filling on top of cream cheese.
- Spread Cool Whip over cherry filing and let chill.
CHICKEN BREASTS WITH PASTA
By stepjo7269
Solutehrn Living Web Site
- Directions:
- 3/4 3/4 3/4 C. Swiss cheese; shredded
- 1/2 1/2 1/2 C. Ricotta cheese
- 1 1 1 T.Thyme; fresh
- 1/8 1/8 1/8 tea. Cracked black pepper
- 6 6 6 Chicken breasts
- 2 2 2 tea. Butter
- 3/4 3/4 3/4 lb Tomato fettuccine; fresh
- 1/3 1/3 1/3 C. Brandy
- 1 1 1 C. Chicken broth
- 2 2 2 T.Tomato paste
- 2 2 2 T. Chives; chopped
- 1/2 to 1 1/3 with cheese, are placed atop swirls of pasta. Note: if desired, use 1/2 lb dried pasta instead of fresh. If not using brandy, increase chicken broth to 1 1/3 cup. Use boneless, skinless chicken breasts.
- ●In small bowl, fold together Swiss and ricotta cheeses, thyme and cracked black pepper.
- 2-1/2 to chicken breast on flat surface. Cut a 2-1/2 inch horizontal slit into side of chicken breast to form a pocket. Repeat procedure with remaining breasts.
- 2 to pocket with 2 tbsp cheese mixture. Season with salt and pepper to taste.
- to water to boil for pasta.
- ●Drain fettuccine well and place on large serving platter. Place chicken on top.
- 2 skillet from heat, add brandy, chicken broth, tomato paste and chives. Place skillet over high heat; boil 2 minutes.
PEANUT-CHICKEN STIR-FRY
By stepjo7269
Southern Living January 2007, p
- Directions:
- 1 cup uncooked jasmine rice
- 2 skinned and boned chicken breasts, cubed
- 3/4 teaspoon salt, divided
- 1 cup reduced-sodium fat-free chicken broth
- 1 tablespoon light brown sugar
- 1/2 teaspoon cornstarch
- 2 tablespoons lime juice
- 2 tablespoons sweet chili sauce
- 2 tablespoons creamy peanut butter
- 1 teaspoon grated fresh ginger
- 1 tablespoon lite soy sauce
- 1 teaspoon dark sesame oil
- 1 tablespoon peanut or vegetable oil
- 1 1/2 cups fresh sugar snap peas, trimmed
- 1 red bell pepper, cut into thin strips
- Garnish: chopped dry-roasted peanuts
- 1 . Cook rice according to package directions.
- 2 . Sprinkle chicken with 1/2 tsp. salt.
- 3 . Whisk together chicken broth and next 7 ingredients. Set aside.
- 4 . Heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot. Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.
- 5 . Add peas, bell pepper, and remaining 1/4 tsp. salt; cook 2 minutes, stirring often. Stir chicken broth mixture, and add to skillet; bring to a boil. Cook, stirring constantly, 2 minutes or until thickened. Serve over rice; garnish, if desired.
HONEY-DIJON PORK TENDERLOIN
By stepjo7269
Taste of Home By: Barbara Blake from West Brattleboro, Vermont
- 1 1 1 cup light or nonalcoholic beer
- 6 6 6 tablespoons sesame seeds
- 6 6 6 tablespoons honey
- 1/4 1/4 1/4 cup Dijon mustard
- 4 4 4 garlic cloves, minced
- 1 1 1 teaspoon coarsely ground pepper
- 2 2 2 pork tenderloins (1 pound each)
- Directions
- 1/2 a small bowl, combine the first six ingredients. Remove 1/2 cup for basting; cover and refrigerate.
- to 2 marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours.
- ●Drain pork and discard marinade. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack.