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Recipes
LEMON GELATO
By stepjo7269
Taste of Home By: Gail Wang, Troy, Michigan
- Directions:
- 1 cup milk
- 1 cup sugar
- 5 egg yolks, beaten
- 3 tablespoons grated lemon peel
- 3/4 cup lemon juice
- 2 cups heavy whipping cream
- ●In a small heavy saucepan, heat milk to 175 degrees; stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly.
- ●Add lemon peel. 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; strain. Stir in lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream.
- ●Cover and refrigerate for several hours or overnight.
- ●Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.
- ●Refrigerate remaining mixture until ready to freeze.
- ●Transfer to a freezer container; freeze for 2-4 hours before serving.
- Yield: 1-1/2 quarts.
PECAN CRUSTED BROWNIE PIE
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 1 1/2 c. graham cracker crumbs
- 1 c. ground pecans
- 3 T. oleo, melted
- 1 egg white, slightly beaten
- 1 can sweetened condensed milk
- 1 8 oz package cream cheese, softened
- 1 16 oz tub Cool Whip, thawed
- 1 13x 9-inch pan baked brownies, crumbled
- 1 c. pecans, toasted and chopped
- 1 12 oz jar chocolate ice cream topping
- ●Preheat oven to 350 F.
- ●Mix together graham cracker crumbs, pecans, oleo and egg white in a large bowl. Press evenly in 2 pie plates. Bake for 5-7 minutes; set aside to cool.
- ●Combine cream cheese and condensed milk until smooth; chill in freezer 10-15 minutes. Gently fold in whipped topping.
- ●Crumble brownies in bottom of each pie shell. Layer 1/4 of pie mixture over brownies; drizzle with chocolate sauce and sprinkle with pecans.
- ●Repeat layers, ending with pie mixture, chocolate sauce and pecans.
- ●Freeze pie until firm.
- ●Serve frozen or slightly thawed.
*ICEBOX SANDWICHES
By stepjo7269
Taste of Home By: Sandy Armijo of Naples, Italy
- Directions:
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 cups cold milk
- 2 cups whipped topping
- 1 cup (6 ounces) miniature semisweet chocolate chips
- 24 whole graham crackers, halved
- ● Mix pudding and milk according to package directions; refrigerate until set. Fold in whipped topping and chocolate chips.
- ● Place 24 graham crackers on a baking sheet; top each with about 3 tablespoons filling. Place another graham cracker on top.
- ● Wrap individually in plastic wrap; freeze for 1 hour or until firm.
- ● Serve sandwiches frozen.
SWEET AND SOUR SPARERIBS
By stepjo7269
Real and Healthy Chinese Cooking By: Nicholas Zhou
- Directions:
- 1 1/2 1 1/2 1/2 lb. (750g) spareribs
- 1 1 1 tbsp soy sauce
- 1 1 1 tsp. rice wine
- 1 1 1 tbsp rice vinegar
- 1/4 1/4 to tsp. salt , or to taste
- 2 2 2 tbsp sugar
- 2 2 2 tsp. flour
- 2 2 2 cups (500ml) vegetable oil
- 3 3 3 tsp. dry cornstarch (cornflour)
- 1/2 3/4 20mm) into pieces, 1/2 inch wide by 3/4 inch long (13mm by 20mm) .
- Mix with the rice wine and salt.
- 1 to to with 1 tbsp water to make a gabber, and pour over the ribs. Stir to coat well.
- 4 to the soy sauce, rice vinegar, sugar , flour and 4 oz (120 ml) of water to make a sauce. Set aside.
- to 375oF oil to 375oF (190oC), or until a piece of scallion green or ginger sizzles noisily and quickly turns brown. Deep-fry the spareribs until brown golden. Remove and drain.
- to the oil out of the wok. Stir the sauce to blend and pour it into the wok, cook, stirring, until thickened. Add the spareribs and stir until they covered with sauce.
BUTTERMILK BAKED CHICKEN
By stepjo7269
Southern Living Our Readers Top-Rated Recipes p
- Directions:
- 1/4 cup butter or margarine
- 4 bone-in chicken breasts, skinned
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 ½ cups buttermilk, divided
- 3/4 cup all-purpose flour
- 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
- Hot cooked rice
- ● Melt butter in a lightly greased 13 x 9 inch baking dish in 425 degree oven.
- ● Sprinkle chicken with salt and pepper.
- ● Dip chicken in ½ cup buttermilk, and dredge in flour. Arrange chicken, breast down in dish.
- ● Bake at 425 degrees for 25 minutes. Turn chicken, and bake 10 more minutes.
- ● Stir together remaining 1 cup buttermilk and soup; pour over chicken, and bake 10 more minutes, shielding with aluminum foil to prevent excessive browning, if necessary.
TACO SEASONING II
By stepjo7269
Allrecipes
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon red pepper
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
DEEP-FRIED CRISPY PEANUTS
By stepjo7269
Real and Healthy Chinese Cooking By: Nicholas Zhou
- Directions:
- 1 lb (500 g) peanuts, shelled
- 2 tsp salt, or to taste
- 2 eggs
- 1 1/3 cups (200 g) cornstarch (cornflour)
- 4 cups (1 litre) vegetable oil; uses about 3 1/2 fl oz (100 ml)
- ● Place the peanuts in a sieve or colander and pour boiling water over them, stirring constantly.
- ● Then marinate in a bowl with 1 tsp salt.
- ● Mix the eggs into a batter with half of the cornstarch and the remaining 1 tsp salt.
- ● Add the peanuts and coat well, then dust with the remaining cornstarch, shaking the bowl to separate the peanuts.
- ● Heat the oil in a wok about 230 degrees Fahrenheit. Add the peanuts and deep-fry until brown. Drain well, cool, and serve.
PINEAPPLE ICE CREAM
By stepjo7269
Allrecipes By: Phyllis Schmalz
- 3 eggs, beaten
- 2 cups milk
- 1 cup sugar
- 1 3/4 cups whipping cream
- 1 (8 ounce) can crushed pineapple, undrained
- Directions
- ●In a saucepan, cook the eggs and milk over medium heat for 8 minutes or until a thermometer reads 160 degrees F and mixture coats a metal spoon. Stir in sugar until dissolved. Cool. ●Stir in the cream and pineapple.
- ●Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.
- ●Refrigerate remaining mixture until ready to freeze.
- ●Allow ice cream to ripen in refrigerator freezer for 2-4 hours before serving.
HARD-BOILED EGGS
By stepjo7269
By: rockyroad From: Allrecuoes "These hard-boiled eggs are cooked perfectly every time without turning the yolks ...
- Ingredients
- 12 eggs
- Directions
- ● Place eggs in a pot; pour enough water over the eggs to cover. Cover and turn stove to high; bring to a boil; turn off heat and place pot on a cool burner.
- ● Let the pot sit with the cover on for 15 minutes. Meanwhile, fill a large bowl halfway with cold water; transfer the eggs from the pot to the cold water. Replace the water with cold water as needed to keep cold until the eggs are completely cooled.
- ● Chill in refrigerator at least 2 hours before peeling.
FRIED ICE CREAM
By stepjo7269
Taste of Home Top with honey, caramel ice cream topping or whipped cream
- Directions:
- 3 cups vanilla ice cream
- 1/4 cup heavy whipping cream
- 1-1/4 cups finely crushed graham crackers
- 1 teaspoon ground cinnamon
- Oil for deep-fat frying
- ●Using a 1/2-cup ice cream scoop, place six scoops of ice cream on a baking sheet. Freeze.
- ●Place heavy cream in a shallow bowl.
- ●Combine cracker crumbs and cinnamon in another shallow bowl.
- ●Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour.
- ●Refrigerate remaining cream and set aside remaining crumb mixture.
- ●Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 minutes.
- ●In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels.
- ●Serve immediately.