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Recipes
SUMMERTIME MERINGUE SHELLS
By stepjo7269
Pillsbury Fresh & Frosty Cookbook p
- Directions:
- 4 egg whites
- 1/4 teaspoon cream of tartar
- ½ cup sugar
- 6 individual sponge cake cups
- ● Heat oven to 400 degrees F. Line a cookie sheet with foil.
- ● In a large bowl, beat egg whites and cream of tartar until soft peaks form.
- ● Gradually add sugar; beating until stiff peaks form.
- ● Arrange sponge cake cups 3 inches apart on prepared cookie sheet.
- ● Evenly spread meringue over top and sides of sponge cake cups; make am indentation in meringue in center of each cup.
- ● Bake at 400 degrees F for 5 to 10 minutes or until meringue is lightly golden brown.
- ● Cool; serve with a fruit topping.
SUN YA FRIED RICE
By stepjo7269
Real and Healthy Chinese Cooking By: Nicholas Zhou
- Directions:
- 6 tablespoons oil
- 2 eggs, beaten with 1/2 teaspoon salt
- 1/2 cup fresh shrimp, shelled, deveined, and washed
- 1 1/2 teaspoons sherry
- 4 cups cold cooked rice
- 1/2 teaspoon salt
- 1/2 cup cooked chicken, diced
- 1/4 cup roast pork*
- 2 dried black mushrooms (soaked in boiling water 20 minutes, stems removed, cooked 20 minutes), diced
- 2 tablespoons chicken stock
- 2 tablespoons frozen peas, blanched 1 minute in boiling water and rinsed under cold water
- ● Heat 2 tablespoons of oil in wok. When very hot, pour in beaten eggs and scramble briskly with spoon. Set aside.
- ● Heat 2 tablespoons of oil in wok. Stir-fry shrimp on high heat 30 seconds. Add sherry. Stir-fry 10 seconds. Remove to plate. Set aside.
- ● Heat 2 tablespoons of oil in wok. Add rice. Stir constantly over moderate heat, breaking up lumps with spoon. Add salt.
- ● Continue stirring until rice becomes hot.
- ● Pour in chicken, pork, mushrooms, and scrambled eggs. Stir-fry to mix.
- ● Add stock to moisten scrambled ingredients.
- ● Add shrimp and eggs. Stir-fry until thoroughly heated and mixed.
STEAKS WITH PEPPERY ONIONS
By stepjo7269
Taste of Home's Summer Busy Family Recipes magazine p
- Directions:
- 3 medium onions, sliced
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 4 beef ribeye steaks (6 ounces each)
- ● In a large skillet over medium heat, cook the onions, salt and pepper in oil and butter for 15-20 minutes or until onions are golden brown, stirring frequently. Add garlic; cook 1 minute longer.
- ● Meanwhile, broil steaks 3-4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
JAM CAKE
By stepjo7269
Best of the Best from Bell's Best Cookbooks p
- Directions:
- 1 cup butter, softened
- 2 cups sugar
- 6 eggs, separated
- 2 cups seedless blackberry jam
- 4 cups all-purpose flour, sifted
- 1 tea. cinnamon
- 1 tea. nutmeg
- 2 tea. baking soda
- 1/2 cup sour cream
- Cream butter and sugar until light and fluffy; beat egg yolks in one at a time; mix well.
- Stir in jam.
- Sift flour twice with spices and baking soda and add alternately with sour cream, ending with flour.
- Beat egg whites until stiff and fold into flour/sour cream mixture.
- Bake in 3 or 4 greased and floured 9-inch cake pans in a 350 F. oven until done, about 20 minutes.
- Cool.
- Fill and ice with your favorite cream icing or divinity icing.
TEMPURA
By stepjo7269
Cuisine at Home Issue No. 49 February 2005 See Tips on preparing vegetables and shrimp in the Tips on Japanese T...
- Vegetables as described above. (Choose at least 3)
- 12 jumbo shrimp prepared as described above.
- 7 C. vegetable oil
- 1 C. all-purpose flour
- 1/3 C. cornstarch
- 1 tea. baking powder
- 1 tea. table salt
- 1/4 tea. cayenne
- 1 1/4 C. ice cold club soda
- Dipping Sauces
- ● Line a baking sheet with paper towels, then place a cooing rack on top; set aside.
- ● Arrange prepared vegetables and shrimp on a platter and chill.
- ● Heat oil to 375 degrees (use an oil thermometer) in a large heavy saucepan over medium-high heat.
- ● Whisk flour, cornstarch, baking powder, and salt together in a large bowl when oil reaches 350 degrees.
- ● Stir in club soda with a fork; batter will be lumpy.
- ● Dip vegetables into batter, one at a time, then transfer to the oil. Fry 1-2 minutes, periodically flipping them with a skimmer or slotted spoon. Remove from oil and drain on the prepared rack.
- ● To fry shrimp, pat dry, dredge lightly in flour, then dip in batter. Add shrimp to oil one at a time to keep them from sticking together. Fry 2-3 minutes, or until cooked through; drain.
- ● Serve hot with one or more Dipping Sauces.
CHUNKED CHOCOLATE CHIP COOKIES
By stepjo7269
Everyday Food (Martha Stewart)
- Directions:
- 2 sticks butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 2/3 cup all purpose flour
- 1 teaspoon soda
- 1 teaspoon salt
- 2 eggs
- 2 teaspoons vanilla
- 2/3 cups sour cream
- 2 cups chocolate chips
- 1 1/2 cups nuts
- ●Preheat oven to 350 degrees.
- ●Cream butter and sugars.
- ●Add eggs one at a time and continue mixing.
- ●Add vanilla and sour cream.
- ●Add dry ingredients and mix.
- ●Fold in chocolate chips and nuts.
- ●Drop on greased parchment paper.
- ●Bake about 15 minutes until done.
CRABMEAT AU GRATIN IN INDIVIDUAL CASSEROLES
By stepjo7269
Land O' Lakes Cookbook p. 27
- Directions:
- 2 c. canned crabmeat
- 2 T. butter
- 2 T. flour
- 1/2 lb. American brick cheese, grated
- 1/2 c. evaporated milk diluted with 1/2 c. water
- 1/4 t. salt
- 1/8 t. paprika
- ●Put butter in a double boiler and melt, add flour, then milk slowly. Add seasoniongs.
- ●Add crabmeat and put in individual casseroles. Sprinkle generously with grated cheese and run under broiler just before serving, allowing cheese to melt and become a golden brown.
LAYERED VEGETABLE SALAD
By stepjo7269
Carolyn White (Mrs. Harold White)
- ●Layer the following ingredients in a serving dish:
- 1 . Lettuce broken in small pieces
- 2 . Cut up green onion
- 3 . Cut green pepper
- 4 . Cooked frozen green peas (Not the ones in butter) (Tasted almost raw)
- 5 . Another layer of lettuce
- ●Sprinkle generously with Parmesan cheese.
- ●Cover the salad with Hellman’s mayonnaise.
CALI'S SINFUL CREME BRULEE
By stepjo7269
Allrecipes "Chocolate lined ramekins filled with absolutely sinful creme brulee
- 1/2 1/2 1/2 cup semi-sweet chocolate chips
- 2 2 2 cups heavy cream
- 1/4 1/4 1/4 cup white sugar
- 1 1 1 pinch salt
- 2 2 2 teaspoons vanilla extract
- 5 5 5 egg yolks
- 4 4 4 tablespoons white sugar
- Directions
- to 300 oven to 300 degrees F (150 degrees C).
- 2 6 30 tablespoons of the chocolate chips into each of four 6 ounce ramekins. Place them in the microwave, and heat on full power for 30 second intervals. Stir, and continue
- to until chocolate has melted. Spread to cover the sides and bottom of each ramekin.
- to a large pot of water to a boil.
- without scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle into the chocolate lined ramekins.
- 35 to 40 4 to 6 in the preheated oven, just until the custard is set. Remove ramekins from the dish, and refrigerate for 4 to 6 hours.
- 1 to 2 to 3 of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler.
- ●Serve immediately.
SWEET POTATO CASSEROLE II
By stepjo7269
Dee Gray (FROM MS. SWEET POTATO COUNCIL)
- TOPPING:
- 3 cups of mashed sweet potatoes
- 1/2 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup raisins
- ● Mix all together and pour into dish.
- 1 cup light brown sugar
- 1 cup chopped pecans
- 1/4 cup butter
- 1/2 flour
- ● Mix well and spread over potatoes. Bake at 350 degrees for 20 minutes.