Stepjo7269's profile page
Recipes
MEXICAN CHICKEN SOUP
By stepjo7269
Internet
- Directions:
- 100 g cooked chicken, shredded into bite-sized pieces
- 3-4 cloves minced garlic
- 1 tea. cumin
- 1/2 tea. onion powder
- 1/2 tea. chili powder
- 1/2 tea. cayenne (use less if you don't want it as spicy)
- Tomato, diced
- 2-3 C. homemade chicken broth
- 1/4 C. fresh chopped cilantro (optional)
- 1 . Preheat pot over medium-high heat.
- 2 . Add garlic, and cook for 3-5 minutes. (Heat until you see little bubbles around the garlic.)
- 3 . Use a bit of your broth to keep garlic from sticking to the pot, if necessary.
- 4 . Add tomatoes, chicken broth, and onion powder, cumin, chili powder, cayenne.
- 5 . Bring to a boil.
- 6 . Reduce heat to a simmer, and add chicken.
- 7 . Simmer for 20 minutes.
- 8 . Stir in cilantro, and simmer for 5 minutes more.
SPICY BAKED CHICKEN
By stepjo7269
101 Worry-Free HCG Diet Recipes p
- Directions:
- 4 (100 g.) pieces chicken breast
- 1 onion
- 2 cloves garlic
- Tony Chachere's original Creole seasoning
- ●Season chicken and place in baking pan.
- ●Cut onion as desired and place in baking pan.
- ●Mince garlic and add to baking pan.
- ●Cover with aluminum foil and bake for 35 minutes for 375 F. or until done.
SESAME CHICKEN
By stepjo7269
Taste of Home's Country Chicken Cookbook
- Directions:
- 1/2 cup dry bread crumbs
- 1/2 cup cornflake crumbs
- 3 tablespoons sesame seeds
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon garlic powder
- 1/2 cup buttermilk
- 4 boneless skinless chicken breast halves
- 3 tablespoons vegetable oil
- ●In a shallow bowl, combine the crumbs, sesame seeds, onion powder, salt, pepper and garlic powder.
- ●Pour buttermilk into another bowl.
- ●Pound chicken breast to 1/4-in. thickness.
- ●Dip in buttermilk, then dredge in crumb mixture.
- ●In an electric skillet, heat oil to 350 degrees.
- ●Fry chicken for 3-4 minutes per side or until browned and juices run clear.
*LEMON CUSTARD IN MERINGUE CUPS
By stepjo7269
Taste of Home Country Woman
- MERIGUE:
- 3 eggs, separated
- 1/2 teaspoon white vinegar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt, divided
- 2 cups sugar, divided
- CUSTARD:
- 1/3 cup cornstarch
- 1-1/2 cups cold water
- 1 tablespoon grated lemon peel
- 6 tablespoons lemon juice
- 2 tablespoons butter
- Sweetened whipped cream
- Directions:
- ●For meringue, in a large bowl, beat the egg whites, vinegar, vanilla and 1/8 teaspoon salt on medium speed until soft peaks form.
- ●Gradually beat in 1 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
- ●Line baking sheet with parchment paper.
- ●Spoon egg white mixture into eight mounds on paper. Shape into cups with a spoon.
- ●Bake at 300 degrees for 35 minutes. Turn oven off and leave door closed; let shells dry in oven at least 1 hour.
- ●Remove shells from paper. When thoroughly cooled, store in an airtight container.
- ●For custard, in a small saucepan, combine the cornstarch and remaining sugar and salt. Stir in water until smooth.
- ●Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
- ●Beat egg yolks. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in the lemon juice, peel and butter.
- ●Cool to room temperature without stirring. Chill.
- ●Just before serving, fill meringue shells with custard and top with whipped cream.
BLUEBERRY PECAN BREAD
By stepjo7269
allrecipes.com (Blueberry walnut bread)
- Directions:
- 1/3 cup margarine, softened
- 1/2 cup milk
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 cup white sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup frozen blueberries, thawed, drained
- 1/2 cup chopped pecans
- 1/2 teaspoon grated lemon zest (optional)
- 1 . In a large bowl, beat together the margarine, milk, eggs and sugar. Stir in the flour, baking powder, baking soda and salt. Carefully fold in the blueberries and pecans. Fold in lemon zest.
- 2 . Spray bread machine pan with cooking spray. Pour mixture into bread machine pan and put pan into bread machine. Select Quick Bread/Cake cycle, and press Start. Check in 1 minute to see if mixture is well blended. Cook until cake cycle stops.
MRS FIELDS MILK CHOCOLATE CHIP COOKIES
By stepjo7269
Kathy Charles (nurse at VAMC)
- 2 1/4 c. all purpose flour
- 1 t. baking soda
- 1 t. salt
- 3/4 c. packed dark brown sugar
- 3/4 c. sugar
- 3/4 c. butter
- 2 large eggs
- 2 t. vanilla
- 1 3/4 c. milk chocolate chips (11.5 oz)
- 1 c. chopped nuts
- ●Preheat oven to 325 F.
- ●Combine flour, baking soda and salt in a medium bowl. Mix well with wire whisk. Set aside.
- ●In a large bowl mix sugar well with blender at medium speed. Add butter and mix to form a grainy paste scraping down sides of bowl. Add eggs and vanilla and mix at medium speed until well blended. (Do not over mix!)
- ●Add flour mixture, chocolate chips, nuts and blend at low speed until just mixed.
- ●Drop by rounded tablespoons onto an ungreased cookie sheet 2 inches apart.
- ●Bake for 12-14 minutes. Transfer to cool surface immediately with spatula.
- ●Cookies will be soft and moist on top but slightly crisp on the bottom. For crispier cookies, bake 1-2 minutes longer.
- ●Allow cookie sheets to cool between batches and wipe off each time. May use parchment paper instead of having to clean cookie sheets. If so, bake for 14-16 minutes.
APPLE PIE CAKE
By stepjo7269
Janice Simerly
- Glaze:
- 3 eggs, well beaten
- 2 c. self-rising flour
- 1 3/4 c. sugar
- 1 c. oil
- 2 t. cinnamon
- 1 t. nutmeg
- 1 can apple pie filling
- ●Mix dry ingredients in a large mixing bowl by hand. Make a hole in the center of dry ingredients.
- ●Pour in eggs and 1 c. oil. Add pie filling.
- ●Stir with spoon only long enough to blend so as not to mash apples up.
- ●Bake in greased 9 x 13 pan at 350 F for 50 minutes
- 1 c. powdered sugar
- 2 T. orange juice
- ●Mix together and pour over cake while still hot.
GRANDMA OPLE'S APPLE PIE
By stepjo7269
Allrecipes By: Moshasmama "This was my grandmother's apple pie recipe
- 1 recipe pastry for a 9 inch double crust pie
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/4 cup water
- 8 Granny Smith apples - peeled, cored and sliced (6 cups)
- Directions
- ● Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
- ● Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust.
- ●Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
- ● Bake 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees
- F, and continue baking for 35 to 45 minutes.
CHOCOLATE MINT CHEESECAKE
By stepjo7269
The Clarion Ledger
- Crust:
- 2 C. chocolate cookie crumbs or chocolate graham cracker crumbs
- 1/3 C. melted butter
- Filling:
- 4 (8-oz.) pkgs cream cheese, softened
- 1 1/4 C. sugar
- 4 eggs, at room temperature
- 2/3 C. heavy cream
- 1/4 C. creme de menthe (sweet mint liqueur)
- 2 tea. vanilla
- Glaze:
- 6 oz semisweet chocolate morsels
- ½ C. cream
- 3/4 C. powdered sugar
- 2 T. water
- 1 tea. vanilla
- ●Heat oven to 325 F.
- ●Mix cookie crumbs and butter and press into bottom and 2 inches up sides of a 10-inch spring-form pan.
- ●In a large bowl, beat cream cheese until no lumps remain (if using a table mixer, use flat paddle attachment).
- ●Add sugar gradually, beating gently until smooth.
- ●Add eggs, 1 at a time, scraping bowl after each addition and beating just until eggs are mixed in.
- ●Add creme de menthe, cream and vanilla and mix briefly.
- ●Pour into prepared pan and place on a baking sheet.
- ●Bake about 55 minutes, or until a 3 inch circle in center still wiggles and does not look done.
- ●Cool, then refrigerate to chill thoroughly.
- To make glaze:
- ●Combine chocolate and cream in a small bowl set over hot, not boiling, water.
- ●Stir frequently until chocolate is melted and mixture is glossy.
- ●Remove from heat and beat in sugar, water and vanilla.
- ●Spread chocolate glaze over firm cheesecake.
BUTTERSCOTCH PIE
By stepjo7269
The Clarion Ledger, Wednesday, Sept
- 6 T. butter or margarine
- 6 T. all-purpose flour
- 1 ½ C. packed brown sugar
- 2 C. milk
- 1/4 tea. salt
- 4 egg yolks, beaten
- 1 tea. vanilla extract
- 1 9 in. pastry shell, baked
- 4 egg whites
- 1/4 tea cream of tartar
- ½ C. sugar
- ●Melt butter in a saucepan. Remove from heat, add flour and stir until smooth. Stir in brown sugar.
- ●Return to heat, and gradually add milk and salt, stirring constantly. Cook and stir over medium heat until thick and bubbly. Reduce heat, and stir 2 min. more. Remove from heat.
- ●Stir about 1 C. into egg yolks, then put mixture in saucepan. Bring to gentle boil. Cook and stir for 2 min. Remove from heat and add vanilla.
- ●Beat egg whites until they peak. Slowly add cream of tartar and sugar to make meringue.