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Recipes
MERINGUE KISSES
By stepjo7269
Taste of Home's Gifts from the Country Kitchen Cookbook p
- 3 3 egg whites
- 1/4 teaspoon 1/4 teaspoon cream of tartar
- Pinch Pinch salt
- 1 cup 1 cup sugar
- 1 teaspoon 1 teaspoon vanilla extract
- Red and green food coloring, optional
- 44 44 milk chocolate kisses
- Directions
- ●Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
- ●Drop by rounded tablespoonfuls 1-1/2-in. apart onto lightly greased baking sheets.
- ●Press a chocolate kiss into the center of each cookie and cover it with meringue using a knife.
- ●Bake at 275 degrees for 30-35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. Store in an airtight container.
*SHEPHERD'S PIE
By stepjo7269
Taste of Home Quick Cooking By: Paula Zsiray of Logan, Utah
- ADDITIONAL INGREDIENTS (for each casserole):
- 2 pounds ground beef
- 2 cans (12 ounces each) home-style beef gravy
- 2 cups frozen corn
- 2 cups frozen peas and carrots
- 2 teaspoons dried minced onion
- 2 to 3 cups mashed potatoes
- 2 tablespoons butter, melted
- Paprika
- Directions:
- ● In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the gravy, vegetables and onion.
- ● Spoon half into a greased 2-qt. baking dish or four oven-safe 2-cup dishes. Top with mashed potatoes. Drizzle with butter and sprinkle with paprika.
- ● Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through. Place the remaining beef mixture in a freezer container and freeze for up to 3 months.
- ● To prepare frozen casserole: Thaw in the refrigerator; transfer to a greased 2-qt. baking dish. Top with the potatoes, butter and paprika; bake as directed.
SALT AND PEPPER SPARERIBS - SHANGHAI STYLE
By stepjo7269
Real and Helthy Cooking By: Nicholas Zhou
- Marinade:
- 1 1 1 pound boneless meaty spareribs or pork shoulder
- 2 2 2 teaspoons light soy sauce
- 2 2 2 teaspoons rice wine or dry sherry
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon sesame oil
- 2 2 2 teaspoons cornstarch
- 350 350 350 ml/12 fl ounces peanut oil
- 2 2 2 tablespoons finely chopped garlic
- 1 1 1 teaspoon salt
- 2 2 2 teaspoons roasted ground Szechuan peppercorns
- 1 1 1 teaspoon five-spice powder
- 1/2 1/2 1/2 teaspoon chili powder
- 3 4 3 4 3 - 4 cups oil for deep-frying
- 2 2 2 tablespoons oil for stir-frying
- Directions:
- 15 the pork and place in a bowl. Add the marinade ingredients one at a time, mixing in with chopsticks and adding the cornstarch last. Marinate the pork for about 15 minutes.
- 10 to and add oil. When oil is ready, carefully slide the pork cubes into the wok. Deep-fry until they are golden (this should take approximately 10 minutes). Use a slotted spoon to remove the pork. Drain on paper towels.
MILL STREET DELI CHICKEN SALAD
By stepjo7269
Best of the Best from Bell's Best Cookbooks p
- Directions:
- 1/2 c. mayonnaise
- 1/2 c. sour cream
- 1/2 t. salt
- 2 c. cooked and diced chicken
- 1 1/2 c. chopped celery
- 2 c. chopped hard-boiled eggs
- 1/2 c. chopped grapes
- 1/2 c. silvered almonds
- 1 t. lemon juice
- Mix mayonnaise, sour cream and salt.
- Add remaining ingredients and toss gently.
GREEN PEPPER STEAK
By stepjo7269
Chinese Cookbook
- ●Note:
- 1 T. oil
- 1 clove garlic, minced
- 1/4 tea. five-spice powder
- 1 lb. lean beef, thinly sliced
- 2 T. oil
- 2 onions
- 2 green peppers
- 1 tea. sesame oil
- 3 T. soy sauce
- 2 T. corn starch
- 1 can chicken broth
- 1 tomato, cut in wedges
- ●Heat 1 T. oil and add garlic and five-spice powder in WOK.
- ●When oil is very hot, stir-fry beef until color changes. Remove beef from WOK and wipe juices from WOK.
- ●Add 2 T. Oil to WOK.
- ●Stir-fry onion and pepper until tender (adding a small amt. of water and covering will help tenderize).
- ●Add meat and remaining ingredients.
- ●Cook until gravy thickens.
- ●Garnish with tomato wedges.
- ●Serve over rice.
- 1 . Salt and pepper to taste after addition of soy sauce.
- 2 . Cooking onion and pepper with meat after initial searing works well to tenderize them.
HOT FUDGE SUNDAE CAKE ROLLS
By stepjo7269
Southern Living magazine, August 2006 p
- Directions:
- 1 1 recipe chocolate angel food cakes
- 1/2 gal. 1/2 gal. vanilla ice cream, softened
- 1 jar 1 (10-oz.) jar maraschino cherries, drained and chopped
- 1 container 1 (16-oz.) container frozen whipped topping, thawed
- Garnishes: grated chocolate, maraschino cherries
- Hot Fudge Sauce
- 1 1. Bake, roll, and chill cakes as directed. Remove towels.
- 3 3. Freeze cake rolls at least 8 hours or until firm. Unwrap and frost each evenly with whipped topping. Serve immediately, or freeze cake roll 1 hour or until whipped topping is firm; rewrap with foil, and freeze until ready to serve.
- Hot Fudge Sauce:
- ●Stir together 5 (1-oz.) semisweet chocolate baking squares and 1/2 cup butter in a heavy saucepan over medium-low heat, whisking constantly until melted.
- ●Whisk in 1 cup evaporated milk until blended. Gradually whisk in 1 (16-oz.) box powdered sugar; stir constantly until blended and smooth, and simmer 1 minute.
- ●Serve warm.
- ●Sauce may be stored in an airtight container in the refrigerator up to 2 weeks.
WORLD'S BEST CREAM CHEESE AND PINEAPPLE DIP
By stepjo7269
Allrecipes By: Glyn Turbin "I have been making this dip for over 25 years and it is always the first to be eaten...
- 1 (8 ounce) package cream cheese, softened
- 2 cups crushed pineapple, drained with juice reserved
- 1 teaspoon onion powder
- 2 cloves garlic, peeled and crushed
- Directions
- ● In a medium bowl, mix together cream cheese, crushed pineapple, onion powder and garlic.
- ● Mix in reserved juice from pineapple as desired.
- ● Chill in the refrigerator until serving.
KOOL-AID SHERBET
By stepjo7269
Taste of Home's Quick Cooking By: Elizabeth Stanton of Mt
- Directions:
- 1 cup sugar
- 1 envelope unsweetened orange soft drink mix or flavor of your choice
- 3 cups milk
- ●In a large bowl, combine the sugar, dry soft drink mix and milk until sugar is dissolved.
- ●Pour into a shallow freezer container; cover and freeze for 1 hour or until slightly thickened.
- ●Transfer to a large bowl, beat until smooth. Return to freezer container; cover and freeze until firm.
- ●Remove from the freezer 20 minutes before serving.
- Yield: about 3 cups.
HONEY-MUSTARD PORK ROAST
By stepjo7269
From Taste of Home's Holiday & Celebrations Cookbook By: Grace Brennfleck, Clairton, Pennsylvania
- 1-1/2 cups beer or ginger ale
- 1 cup Dijon mustard
- 2/3 cup honey
- 1/2 cup Crisco® Extra Virgin Olive Oil
- 16 garlic cloves, minced
- 1/2 cup minced fresh rosemary, or 4 teaspoons dried rosemary, crushed
- 1 boneless pork loin roast (2 to 2-1/2 pounds)
- 1/2 cup heavy whipping cream
- DIRECTIONS
- ●In a small bowl, combine the beer, mustard, honey, oil, garlic and rosemary. Pour half into a large resealable plastic bag; add roast. Seal bag and turn to coat. Refrigerate for at least 2 hours. ●Cover and refrigerate remaining marinade.
- ●Drain and discard marinade from pork. ●Place roast on a rack in a roasting pan. Bake, uncovered, at 350 degrees for 1-1/2 to 1-3/4 hours or until a meat thermometer reads 160 degrees.
- ●Let stand for 10 minutes before carving.
- ●Place reserved marinade in a small saucepan. Add cream and pan drippings if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until reduced.
*STEAMED VEGETABLE RIBBONS
By stepjo7269
Taste of Home Light & Tasty By: Test Kitchen staff
- Directions:
- 4 large carrots
- 8 small zucchini
- 4 teaspoons lemon juice
- 2 teaspoons olive oil
- 1 teaspoon salt
- 1/8 to 1/4 teaspoon pepper
- ● Trim ends from the carrots and zucchini. Use a vegetable peeler to make long thin strips down the length of each carrot and zucchini, making long ribbons.
- ● Place carrots in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil.
- ● Cover and steam for 2 minutes. Add zucchini; cover and steam 2-3 minutes longer or until vegetables are tender.
- ● Transfer vegetables to a bowl. Add the lemon juice, oil, salt and pepper; toss to coat.