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Recipes
*ALMOND CHICKEN STIR-FRY II
By stepjo7269
Taste of Home By: Margaret Wilson of Hemet, California
- 1 pound boneless skinless chicken breasts, cut into thin strips
- 3/4 cup sliced almonds
- 1 tablespoon canola oil
- 1 package (16 ounces) frozen broccoli stir-fry vegetable blend
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 1/2 teaspoon ground ginger
- 1/3 cup unsweetened pineapple juice
- 1/3 cup reduced-sodium soy sauce
- Hot cooked rice, optional
- Directions
- ●In a large nonstick skillet or wok, stir-fry chicken and almonds in hot oil for 2 minutes. Add vegetables. Reduce heat to low; cover and cook for 4 minutes or until vegetables are tender and chicken is no longer pink.
- ●In a small bowl, combine the cornstarch, brown sugar and ginger. Stir in pineapple juice and soy sauce until smooth.
- ●Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
- ●Serve with rice if desired.
CHICKEN AND DUMPLING CASSEROLE
By stepjo7269
Taste of Home's Gifts from the Country Kitchen Cookbook p
- DUMPLINGS:
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 garlic cloves, minced
- 1/4 cup butter, cubed
- 1/2 cup all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 4 cups chicken broth
- 1 package (10 ounces) frozen green peas
- 4 cups cubed cooked chicken
- 2 cups biscuit/baking mix
- 2 teaspoons dried basil
- 2/3 cup milk
- Directions
- ●In a large saucepan, saute the onion, celery and garlic in butter until tender.
- ●Stir in the flour, sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken.
- ●Pour into a greased 13-in. x 9-in. baking dish.
- ●For dumplings, in a small bowl, combine baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into 12 mounds over chicken mixture.
- ●Bake, uncovered, at 350 degrees for 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.
ENGLISH TOFFEE
By stepjo7269
Taste of Home's Gifts from the Country Kitchen Cookbook p
- 1 tablespoon plus 2 cups butter, softened, divided
- 2 cups sugar
- 1 tablespoon light corn syrup
- 1/4 teaspoon salt
- 1 cup milk chocolate chips
- 1 cup chopped pecans
- Directions
- ●Grease a 15-in. x 10-in. x 1-in. pan with 1 tablespoon butter; set aside.
- ●In a large heavy saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295 degrees (hard-crack stage).
- ●Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour.
- ●In a microwave, melt chocolate chips; stir until smooth. Spread over toffee. Sprinkle with pecans. Let stand for 1 hour Break into bite-size pieces.
- ●Store in an airtight container at room temperature.
PEACH BREAD
By stepjo7269
As above
- Directions:
- 5 tablespoons apricot nectar
- 3 tablespoons peach yogurt
- 5 tablespoons shredded carrots
- 1 teaspoon lemon juice
- 2 teaspoons oil
- 1 1/2 tablespoons honey
- 3/4 teaspoon salt
- 2 cups bread flour
- 1 1/4 teaspoons active dry yeast
- Follow the instructions for your particular brand of bread baking machine. This recipe can be made and baked with the "Basic" bake cycle.
- This recipe yields 1 loaf.
PERFECT TURKEY
By stepjo7269
Allrecipes By: Shelly White
- Directions:
- 1 (18 pound) whole turkey, neck and giblets removed
- 2 cups kosher salt
- 1/2 cup butter, melted
- 2 large onions, peeled and chopped
- 4 carrots, peeled and chopped
- 4 stalks celery, chopped
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup dry white wine
- ● Rub the turkey inside and out with the kosher salt.
- ● Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
- ● Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
- ● Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan.
- ● Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
- ● Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C).
- ● Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter.
RED LOBSTER'S PERFECT POTATO
By stepjo7269
Famous Restaurant's recipes--Red Lobster
- 4 Idaho russets
- Rock salt
- Bacon grease
- Instructions
- ● Punch a small hole in potatoes with a fork.
- ● Wipe the potatoes with bacon grease.
- ● Cover the bottom of the pan with rock salt. Add potatoes. Cover completely with rock salt.
- ● Bake in oven at 350 for at least one hour.
- ● Remove, wipe excess salt off, save the rock salt until next time.
GOLDFISH
By stepjo7269
Dee Gray's Church's Family Favorite Cookbook, Dee Gray p
- Directions:
- 3/4 c. oil
- 1 package Hidden Valley Ranch Dressing Mix, original
- 2 t. lemon pepper
- 3 packages Pepperidge Farm Cheddar Gold Fish crackers, orininal size
- ●Mix all ingredients except the creackers. Add crackers and mix well until all are coated.
- ●Cover, let stand for 24 hours, stirring occasionally to make sure seasoning is all through crackers.
PEACHES AND CREAM CAKE
By stepjo7269
Festival Cookbook Mrs Don Gorton, Jr
- 1 pkg. butter flavor cake mix
- 1 ½ C. sugar
- 4 T. cornstarch
- 4 C. fresh peaches, chopped
- ½ C. water
- 2 C. whipping cream
- 2 to 3 T. powdered sugar
- 1 C. sour cream
- Fresh, sliced peaches
- ●Prepare cake according to package directions, using two 8-inch pans.
- ●Cool and split each layer.
- ●Combine sugar and cornstarch in a saucepan. Add peaches and water.
- ●Cook over medium heat, stirring constantly, until smooth and thickened. Cool mixture completely.
- ●Combine whipping cream and powdered sugar in a medium mixing bowl. Beat until stiff peaks form.
- ●Spoon 1/3 of peach filling over split layer cake and spread ½ cup sour cream over filling.
- ●Repeat procedure with remaining layers, peach filling, sour cream, ending with remaining cake layer.
- ●Frost with sweetened whipped cream.
*DELUXE CHOCOLATE PUDDING
By stepjo7269
Taste of Home Quick Cooking By: Audrey Thibodeau of Mesa, Arizona
- Directions:
- 1-3/4 cups cold milk
- 1 package (3.9 ounces) instant chocolate pudding mix
- 1/4 cup sour cream
- 1/2 teaspoon almond or rum extract
- 1/4 cup chopped pecans, optional
- 4 pecan halves, optional
- ●In a bowl, combine milk, pudding mix, sour cream and extract. Whisk until slightly thickened, about 2-3 minutes. Stir in pecans if desired.
- ●Spoon into four bowls. Top with pecan halves if desired.
BROCCOLI WILD RICE SOUP
By stepjo7269
Taste of Home's Gifts from the Country Kitchen Cookbook p
- 5 cups water
- 1 package (6 ounces) long grain and wild rice mix
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1-1/2 cups fat-free milk
- 1 package (8 ounces) fat-free cream cheese, cubed
- 1/4 teaspoon salt
- 3 cups frozen chopped broccoli, thawed
- 1 large carrot, shredded
- 1/4 cup sliced almonds, toasted
- Directions
- ●In a large saucepan, combine the water and rice mix with contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
- ●Add the soup, milk, cream cheese and salt; stir until cheese is melted.
- ●Add broccoli and carrot; cook over medium-low heat for 5-6 minutes or until vegetables and rice are tender.
- ●Sprinkle with almonds.
- Editor's Note: This recipe was tested with Uncle Ben's Original Long Grain and Wild Rice mix.