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Recipes
Italian Angel Food Cake - Bread Machine
By ChisCooking
Put all ingredients into bread machine or follow your user's manual
- 1/2 c. warm water
- 2 large eggs
- 4 tablespoons fruity olive oil
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 2 cups flour
- 1 - 1 1/2 tsp. active dry yeast
Extra Light and Fluffy Pancakes
By ChisCooking
This recipe incorporates whipped egg whites for extra light and fluffy pancakes
- 1 cup sifted all-purpose, pastry, or cake flour
- 1/8 teaspoon salt
- 1/2 tablespoon baking powder
- 2 egg yolks
- 3/4 cups milk, more or less
- 4 tablespoons butter, melted
- 2 egg whites
- 1 tablespoon sugar
Chocolate Chip Cupcakes with Chocolate Chip Frosting
By ChisCooking
Make It Now Kitchen Organizing: Make the Most of Drawers Makes 30 Directions Make cupcakes as directed in , om...
- 3 1/4 cups sifted cake flour (not self-rising)
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon salt
- 7 ounces (1 3/4 sticks) unsalted butter, softened
- 1 3/4 cups sugar
- 1 cup plus 2 tablespoons milk
- 1 tablespoon pure vanilla extract
- 5 large egg whites, room temperature
- 2 cups semisweet chocolate chips
- Chocolate Chip Frosting
Yellow Butter Cupcakes
By ChisCooking
Preheat oven to 350 degrees
- 3 cups cake flour, (not self-rising), sifted
- 1 1/2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 3/4 teaspoon baking soda
- 9 ounces (2 sticks plus 2 tablespoons) unsalted butter, softened
- 2 1/4 cups sugar
- 5 large eggs plus 3 large yolks, room temperature
- 2 cups buttermilk, room temperature
- 2 teaspoons pure vanilla extract
Bread Basket
By ChisCooking
Eat bread and still lose weight? Sure, since these rolls have less than 2 grams of fat each
- 1 package dry yeast (about 2 1/4 teaspoons)
- 2 teaspoons sugar
- 1/4 cup warm water (105° to 115°)
- 3/4 cup 1% low-fat milk
- 1/2 cup evaporated skim milk
- 4 cups bread or all-purpose flour, divided
- 1 1/2 tablespoons stick margarine or butter, melted
- 1 teaspoon salt
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Cooking spray
- 1 tablespoon water
- 1 large egg white, lightly beaten
Basic Buttercream
By ChisCooking
Everyone should have a buttercream recipe up their sleeve -- and a little extra to lick from the mixing bowl
- 12 ounces (3 sticks) unsalted butter, softened
- 1 pound confectioners' sugar, sifted
- 1/2 teaspoon pure vanilla extract
Stacked Chicken Enchiladas Verdes
By ChisCooking
1.Heat oven to 400*F. Place chicken in a large stock pot and cover with water
- 6 boneless, skinless chicken thighs (about 1.5 pounds)
- 1 tablespoon salt
- 6 tomatillos, husks removed and quartered
- 1 onion, quartered
- 2 garlic cloves, minced
- 1 jalapeno pepper, quartered
- 1/2 cup cilantro
- 1 1/2 tablespoons white vinegar
- 1 teaspoon sugar
- 1 lime, juiced
- 16 white corn tortillas
- 8 ounces Monterey Jack cheese, shredded
- 1 /s small red onion, diced
- 1/2 cup cilantro, chopped
- 2 ounces feta, crumbled
MeatLoaf
By ChisCooking
Mix all of the above ingredients together until the mixture is homogeneous
- 1 1/2 lbs medium lean ground beef
- 21 saltines, crushed (1/2 package)
- 1/3 cup onion, chopped fine
- 1/3 cup green pepper, chopped fine
- 1 egg
- 1 (8 ounce) can tomato sauce
- 1 tablespoon Worcestershire sauce
- salt and pepper
- Heinz ketchup
- Read more: http://www.food.com/recipe/meatloaf-17344#ixzz1BiV8Xyaj
CHICKEN CREPES FLORENTINE
By ChisCooking
There are three steps to this recipe, but the results are more than worthwhile
- FILLING:
- 2 c. cooked chicken or turkey
- 4 tbsp. butter
- 2 sm. onions, chopped
- 1/4 lb. mushrooms, chopped
- 1 pkg. frozen spinach, cooked and thoroughly drained
- 1 c. grated Parmesan cheese
- Salt and pepper to taste
- CREPES:
- 1 c. instant flour
- 1 c. milk
- 1 c. water
- 3 eggs
- Pinch salt
- 3 tbsp. melted butter or oil
- WHITE SAUCE:
- 3 tbsp. butter
- 3 tbsp. instant flour
- 1 c. milk
- 1 c. chicken broth
- 1/2 c. cream
- Salt and pepper to taste
- 1/4 c. white cooking wine
- 1/4 c. grated Parmesan cheese
- 3 tbsp. capers (optional)
Beef Stroganoff over Buttered Noodles
By ChisCooking
Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf
- 3 cups beef stock
- 1 carrot, chopped
- 6 sprigs fresh thyme
- 1 bay leaf
- 2 pounds chuck roast, cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 tablespoons cognac
- 5 tablespoons unsalted butter
- 1 pound mushrooms, sliced
- 3 cloves garlic, chopped
- 2 tablespoons sour cream, plus more for garnish
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh parsley leaves, plus more for garnish
- 1 (1-pound) package wide egg noodles