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Recipes
PEPPERMINT CHOCOLATE TRUFFLE TORTE
By stepjo7269
Monica Goin's (friend from TMR) friend Kami R
- Directions:
- 2 c. heavy cream
- 1/2 c. whole milk
- 2 c. semi-sweet chocolate
- 1 whole egg
- 1 t. vanilla extract
- 1/2 t. peppermint extract
- ●Bring cream and milk to scald; add chocolate and combine well. Remove from heat.
- ●Using a fork, scramble the egg and add to the chocolate mixture making sure to continuously stir chocolate while adding egg.
- ●Add vanilla and peppermint extracts and combine.
- ●Pour into prepared crust.
- ●Bake at 325 F for 20-25 minutes or until mixture is set and not jiggly.
- Peppermint Crust:
- 3 c. Oreo cookies, crushed
- 6 York Peppermint Patties
- 1-2 oz. shortening
- Directions:
- ●Place Oreo cookies in processor and pulse until fine crumbs. Add York Patties to crumb mixture and pulse until in crumbs.
- ●Melt shortening and add to crumb mixture while processor is running. Curmb check--should be able to squeeze crumbs in palm of hand it stay in a clump and not crumble. If crumbles, add 1 T. melted shortening at a time.
- ●Place crumbs in bottom of well-greased pan. Press crumb on sides and bottom evenly.
- ●Bake at 325 F. for 8 minutes. Remove from oven and let cool.
- Chantilly Creme:
- 2 c. heavy whipping cream
- 1 T. sugar
- 1 t. vanilla extract
- Directions:
- ●Whip cream with sugar and vanilla to a soft peak.
- ●Serve immediately.
ONION SOUFFLE DIP
By stepjo7269
Diane Mallett-Birkett (TMR)
- 3 (8 oz) pkg. cream cheese
- 1 bag frozen onion (or 1 medium onion, chopped)
- 1/2 c. mayonnaise
- 1 c. cheddar cheese, shredded
- 1 c. Parmesan cheese
- ●Mix all ingredients and pour into a baking dish.
- ●Bake at 425 F. for 30 to 40 minutes.
BONELESS HOT WINGS
By stepjo7269
Internet
- Directions:
- 100 g chicken breast tenders
- 1/4 C. vinegar
- 1/4 C. water
- 1-2 T cayenne pepper
- 1-2 T chili powder (adjust as needed)
- 1 . In small bowl, mix vinegar, water, and cayenne pepper.
- 2 . Add chicken to marinade and refrigerate for 1-2 hrs.
- 3 . Preheat oven to 350.
- 4 . Add chili powder to a small dish and dip chicken in chili powder.
- 5 . Place on rack in baking pan.
- 6 . Bake 15-20 mins turning halfway through.
WASSAIL
By stepjo7269
Best of the Best from Bell's Best Cookbooks p
- Directions:
- 1 gallon apple cider
- 6 long cinnamon sticks
- 48 whole cloves
- 1 T. whole allspice
- 1 1/2-2 c. sugar
- 1 c. orange juice
- 6 T. lemon juice
- In a large sauce pan bring all ingredients to boil over medium heat.
- Simmer 10 minutes, stirring occasionally.
- Strain and pour into punch bowl or crock pot.
EGGPLANT PARMESAN
By stepjo7269
● Sprinkle Parmesan on top and bake for 20 minutes, or until eggplant is piping hot and sauce is bubbly
- 2 egg whites
- 2 1/2 lbs eggplant, peeled and cut crosswise into 1/4"-thick slices
- 1/2 cup plain dried bread crumbs
- Olive oil spray
- 1 cup tomatoes, chopped with their juice
- 1/4 cup chopped fresh basil
- 1/2 tsp black pepper
- 1 cup shredded part-skim mozzarella cheese (about 4 oz)
- 1/4 cup grated Parmesan cheese
- 4 cloves garlic, chopped finely
- 1/2 cup onion, chopped
- 1 T tomato paste
- 1 T balsamic vinegar
- ● Salt eggplant slices and let sit for 30 - 45 minutes. This procedure will draw out the bitter juices.
- ● Rinse and dry eggplant.
- ● Preheat the oven to 400 F.
- ● Line baking sheet with foil. Spray foil with nonstick cooking spray.
- ● In a shallow dish, beat the egg whites and 2 tbsp of water until foamy.
- ● Dip eggplant into egg whites, then into bread crumbs, pressing crumbs into eggplant.
- ● Place eggplant on prepared baking sheet and spray oil over eggplant slices.
- ● Bake 15 minutes, turning eggplant over after 15 minutes, until golden brown and cooked through.
- ● While the eggplant is baking, sauté the onions and garlic with oil spray.
- ● In a medium bowl, stir together tomatoes and their juice, basil, balsamic vinegar, tomato paste, salt, pepper, garlic, and onions.
- ● Spoon 3 tbsp of tomato mixture into bottom of 9" square glass baking dish.
- ● Place half of eggplant over sauce; spoon half of remaining tomato mixture over eggplant; and sprinkle half of mozzarella on top.
- ● Repeat with remaining eggplant, tomato mixture, and mozzarella.
FRIED MOZZARELLA
By stepjo7269
Famous Restaurant's recipies--Olive Garden
- 16 oz Package of Mozzarella Cheese
- 2 eggs beaten
- 1/4 C. Water
- 1 1/2 C. Italian Bread Crumbs
- 1/2 tsp. Garlic Salt
- 1 tsp. Italian Seasonings
- 2/3 C. Flour
- 1/3 C. Corn Starch
- Instructions
- ● If your cheese is in a brick, slice it thick, and cut the cheese crossways to made triangles.
- ● Beat the eggs with water and set aside.
- ● Mix the bread crumbs, garlic salt, and Italian seasonings and set aside.
- ● Blend the flour with corn starch and set aside.
- ● Heat you vegetable oil for deep frying to 360 degrees. Dip cheese in flour then in egg wash and then coat with bread crumbs.
- ● Place carefully in hot oil and fry until golden, this takes just a few seconds so watch carefully.
- ● When golden remove from hot oil and drain.
JALAPEÑO CORN BREAD WITH HAMBURGER
By stepjo7269
(Grand Prize Winner) Bernice’s Possumneck Celebration with Family & Friends, p
- Filling:
- 1 1/2 C. cornmeal
- 1 (Number 2) can creamed corn
- 2 eggs, beaten
- 1 1/2 C. butter milk
- 1/2 tea. soda
- 1/2 C. bacon drippings
- ● Mix batter ingredients together and set aside.
- 1 lb. hamburger meat
- 1 onion, chopped fine
- 1 lb. American cheese, grated
- 3 jalapeño peppers, seeded and chopped
- 1 (2 oz.) jar pimento, chopped
- 2 T. cornmeal
- ● Sauté hamburger meat.
- ● In separate bowls, place onion, cheese, jalapeño, and pimento.
- ● Sprinkle cornmeal in greased iron skillet or 2 quart corning dish and brown.
- ● Pour 1/2 of the batter in skillet and then layer jalapeño, cheese, meat, onion and pimento.
- ● Pour remaining batter on top, and bake at 350 degrees for 45 minutes or until done in center.
DELICIOUS ICE CREAM DESSERT
By stepjo7269
Taste of Home's Holiday & Celebrations Cookbook Mrs
- FUDGE TOPPING:
- 1 package (12 ounces) vanilla wafers, crushed
- 1/2 cup chopped pecans
- 3/4 cup butter, melted
- 1/2 gallon vanilla ice cream (in rectangular package)
- 1 cup sugar
- 5 tablespoons baking cocoa
- 3 tablespoons all-purpose flour
- 1 cup milk
- 2 tablespoons butter, softened
- Directions:
- ●In a large bowl, combine the wafer crumbs, pecans and butter. Press half of the mixture into a 13-in. x 9-in. dish. Freeze for 30 minutes.
- ●Remove ice cream from package; cut into slices and place over crust. Sprinkle with remaining crumb mixture. Cover and freeze for at least 4 hours.
- ●For topping, combine the sugar, cocoa and flour in a small saucepan; stir in milk until smooth. Bring to a boil, stirring constantly; cook and stir for 2 minutes. Stir in butter.
- ●Serve over dessert.
SPICY ORANGE CHICKEN
By stepjo7269
Chinese Favorites Cookbook p
- Directions:
- 2 oranges
- 1/4 cup mild flavored molasses
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- 3/4 cup all-purpose flour
- ½ teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 cup water
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1 inch pieces
- 3 cups vegetable oil
- 1 teaspoon chili oil
- 4 whole dried chili peppers
- 2 cloves garlic, minced
- 1 ½ teaspoon finely chopped fresh ginger
- Orange wedges (optional)
- Hot cooked rice
- ● Remove ½ inch wide strips of peel from 1 orange with vegetable peeler. Slice peel into 1 inch pieces; set aside. (Remove colored portion of skin only; white pith has a bitter taste.)
- ● Juice oranges to measure ½ cup juice. Combine juice, molasses, soy sauce and cornstarch in small bowl; set aside.
- ● Combine flour, salt, and baking powder in medium bowl. Whisk in water to form smooth batter. Add chicken; mix well.
- ● Heat 3 cups vegetable oil in wok over medium-high heat until oil registers 375 degrees F on deep-fry thermometer. Shake off excess batter from one-third of chicken; carefully add chicken to wok.
- ● Cook about 4 minutes or until chicken is golden brown and no longer pink in center, stirring occasionally to break up pieces with spoon.
- ● Remove chicken with slotted spoon to tray lined with paper towels; drain. Repeat 2 more times with remaining chicken; reheating oil between batches.
- ● Pour off all oil from wok. Reheat wok over medium-high heat until hot; add chili oil.
- ● Add orange peel, dried chili peppers, garlic and ginger; stir-fry 30 seconds to 1 minute or until fragrant.
- ● Stir cornstarch mixture; add to wok. Cook and stir until sauce boils, and thickens.
- ● Return chicken to wok; mix well.
- ● Transfer to serving platter; garnish with orange wedges.
THREE CHEESE PASTA BAKE
By stepjo7269
Leslie L. from keyingredient
- 1 1 1 lb. (450 g) macaroni pasta, or other small pasta
- 1/2 1/2 1/2 cups unsalted butter
- 1/2 1/2 1/2 cup (125 mL) all-purpose flour
- 4 4 2% cups (1 L) 2% milk
- 1/8 1/8 1/8 tsp (.5 mL) ground nutmeg
- 1 1 8 pkg 8 oz (240 g) cream cheese
- 1 1/2 1 1/2 1/2 cups grated old cheddar cheese
- 1 1 1 cup (250 mL) grated Swiss Gruyere
- 1/2 1/2 1/2 cup (125 mL) dry breadcrumbs
- to to large pot of salted water to a boil. Add macaroni and boil, uncovered, until just tender to taste. Drain, rinse with cold water and set aside.
- to 350 to 350 F (180 C).
- ●Add nutmeg and whisk in cream cheese until smooth.
- to heat to medium-low and stir in cheddar until melted.
- 8-cup in cooked macaroni and spoon into an 8-cup (2 L) baking dish.
- 25 to 30 and bake for 25 to 30 minutes, until bubbling around the edges.