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Recipes
DESERT STORM CAKE
By stepjo7269
Janice Simerly
- 1 box German Chocolate cake mix
- 1 can Eagle Brand Milk
- 1 jar caramel topping
- 1 large Butter-Finger candy bar
- 1 c. pecans
- 1 8 oz. Cool Whip
- ●Mix and bake cake mix as directed. Remove from oven and punch holes in hot cake.
- ●Pour milk over cake.
- ●Pour caramel topping over milk.
- ●Crush candy bar and pecans together and sprinkle over cake.
- ●Spread Cool Whip on top.
CRAB CAKES II
By stepjo7269
Troutdale Restaurant, Bristol TN
- 16 oz. jumbo lump crab
- 1 1/2 C. fresh bread crumbs
- 1 red bell pepper
- 1 yellow bell pepper
- 1 egg
- 1 T. horseradish
- 1 T. Dijon mustard
- Pinch to taste salt & pepper
- 1 C. fresh bread crumbs
- 2 eggs, beaten
- ●Sift through the crab to ensure all bones are removed.
- ●Combine crab and remaining ingredients in a large bowl. Form the cakes.
- ●Dip into eggs and coat completely.
- Completely cover crab cakes with bread crumbs.
- ●In a sauté pan, heat 1/4 inch oil.
- Place crab cakes in oil and cook until golden brown. Finish cooking crab cakes by placing in a 400 degree oven.
PERFECT PIE CRUSTS
By stepjo7269
Perfect Pie Crusts The crust is the showcase
- AS FOLLOWS
PERFECT RHUBARB PIE
By stepjo7269
Taste of Home's Gifts from the Country Kitchen Cookbook p
- 4 cups sliced fresh or frozen rhubarb
- 4 cups boiling water
- 1-1/2 cups sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon quick-cooking tapioca
- 1 egg
- 2 teaspoons cold water
- Pastry for double-crust pie (9 inches)
- 1 tablespoon butter
- Directions
- ●Place rhubarb in a colander; pour water over rhubarb and set aside.
- ●In a large bowl, combine sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand for 15 minutes.
- ●Beat egg and water; add to rhubarb mixture until well blended.
- ●Line a 9-in. pie plate with bottom pastry. Add filling. Dot with butter. Cover with remaining pastry; flute edges. Cut slits in top crust.
- ●Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly.
- ●Cool on a wire rack. Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
NO DOUGH MEAT PIZZA CRUST
By stepjo7269
Food
- Directions:
- 1 lb lean ground beef
- 2 cups shredded part-skim mozzarella cheese, divided
- 1/2 cup low-sugar pizza sauce (I use Ragu)
- Preferred pizza toppings and seasonings
- 1 . Preheat oven to 350 degrees.
- 2 . Meanwhile, brown the ground beef; drain.
- 3 . Place meat in a mixing bowl and mix with 1 cup of mozzarella.
- 4 . Spread the mixture into a circle on a round pizza pan or baking stone (I prefer the stone) and top with 1/2 cup pizza sauce.
- 5 . Top with the rest of the mozzarella, optional toppings and seasonings.
- 6 . Bake for about 25 minutes or until cheese is melted and browned.
CHOCOLATE CAKE
By stepjo7269
Dave
- ● Sift together in a bowl:
- Cake
- 2 C. sugar
- 2 C. plain flour
- ½ tea. salt
- ● Combine together in a sauce pan and bring to a boil:
- 1 C. water
- ½ C. shortening
- 1 stick margarine
- 3 T. cocoa
- ● Pour the previous mixture over sugar & flour mixture and mix.
- ● Add soda and vanilla to buttermilk.
- ● Add eggs and buttermilk mixture to batter.
- ● Pour into greased 11"x15" pan.
- ● Bake on 350F for 20 to 30 min.
- ● Leave cake in pan to frost. (Frost while still hot)
- Frosting:
- 1 stick margarine
- 2 T. cocoa
- 6 T. milk
- 1 tsp. vanilla
- 1 box powdered sugar
- nuts (optional)
- ● Melt margarine and add cocoa and milk.
- ● Add powdered sugar, vanilla, and nuts if desired.
BEEF WITH BROCCOLI
By stepjo7269
Chinese Cookbook (The secret to this popular restaurant dish is to marinate the beef in a bit of oil)
- Marinade for Beef:
- 3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces
- 1 egg
- 1/3 tsp (1.5 mL) salt
- 1 Tbsp (15 mL) cooking wine
- 1 Tbsp (15 mL) cornstarch
- 2 Tbsp water
- 1 1/2 Tbsp (20 mL) oil
- 1 1/2 lb (750 g) broccoli, flowerets removed, slice on the diagonal into thin slices
- 1 cup (250 mL) cooking oil (?)
- 1 Tbsp (15 mL) sugar
- a few drops of sesame oil
- 2 cloves garlic, crushed
- 1/2 cup (125 mL) chicken broth
- 2 Tbsp cornstarch (if desired)
- Sauce Ingedients
- 2 1/2 Tbsp (30 mL) oyster sauce
- 2 Tbsp (25 mL) light soy sauce
- 3/4 Tbsp (10 mL) dark soy sauce
- Directions:
- ●Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for thirty minutes. Add 1 1/2 tablespoons of oil to beef, mix in thoroughly, and marinate beef for
- another thirty minutes.
- ●While beef is marinating, prepare the vegetables.
- ●Heat wok and add 1 cup of oil? (2T.). When oil is ready, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate.
- ●Drain the wok and wipe clean with a paper towel.
- ●Add 1/2 cup water to wok. Bring the water to a boil and add the broccoli. Cover and cook until broccoli is cooked through. Drain the wok.
- ●Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for about 1 minute. Add vegetables and beef and mix together.
- ●Make a well in the middle of the wok and add the sauce ingredients. Add cornstarch, stirring to thicken.
- ●Mix sauce together with other ingredients.
- ●Serve hot.
AIMEE’S MINT JELLY
By stepjo7269
Preserved Traditions a sampling of St
- Directions:
- 1 ½ cups packed fresh mint, washed
- 3 12 cups water
- Green food coloring
- ½ teaspoon lemon juice
- 1 box (1 3/4 ounces) Sure-Jel
- 4 cups sugar
- ● Crush mint leaves and stems; add water and bring to a boil; remove from heat.
- ● Cover and let stand ten minutes.
- ● Strain and measure 3 cups of mint infusion..
- ● Add food coloring and lemon juice.
- ● Add Sure-Jel; dissolve and bring to a rapid boil.
- ● Add sugar and cook, stirring occasionally until it comes to a rapid boil that cannot be stirred down, then cook one minute more.
NUT-CRUSTED FRIED FISH
By stepjo7269
Taste of Home By: Taste of Home Test Kitchen, Greendale, Wisconsin
- 3 tablespoons seasoned bread crumbs
- 3 tablespoons finely chopped pecans or pistachios
- 1/4 teaspoon salt
- Dash pepper
- 3 tablespoons all-purpose flour
- 3 tablespoons milk
- 1/2 pound fish fillets (about 1/2 inch thick)
- 2 tablespoons vegetable oil
- Directions
- ●In a shallow bowl, combine the bread crumbs, pecans or pistachios, salt and pepper.
- ●Place the flour in a shallow bowl and the milk in another bowl.
- ●Cut fish fillets into serving-size pieces if necessary.
- ●Dredge fish in flour, dip in milk, then coat with the crumb mixture.
- ●Heat oil in a nonstick skillet over medium heat. Fry the fish for 4-5 minutes on each side or until it flakes easily with a fork.
PERFECT PIE CRUST II
By stepjo7269
Allrecipes By: Kira Hultsman "This crust melts in your mouth! Recipe can be cut in half
- 4 cups unbleached flour
- 3/4 cup shortening
- 3/4 cup unsalted butter
- 1 egg, beaten
- 2 1/2 teaspoons white sugar
- 1 1/4 teaspoons salt
- 1 tablespoon lemon juice
- 1/2 cup ice water
- Directions
- ● Place flour in a large bowl. Cut in shortening and butter until mixture is crumbly.
- ● In a separate bowl, mix together egg, sugar, salt, and lemon juice. Make a well in the center of flour mixture. Pour in all of egg mixture and half of ice water. Stir gently with a fork, adding more water as needed, just until mixture forms a ball.
- ● Turn dough onto a floured surface and cut into 4 equal portions. Knead each piece briefly and shape into a disc. Chill 1 hour before rolling out.