CopyCat Recipe's
Peanut Butter Cups
Serving Size : 6
6 ounces Pkg semi sweet chocolate -- chips
4 Nestles milk chocolate bars
1 1/4 cups Peanut butter
Directions: Put choc chips, choc bars, and 1/4 c peanut butter
in top of double boiler over HOT, not boiling water, stirring till smooth.
Use small muffin tin liners, or cut regular cupcake liners
down to a 1" depth.
Spoon HALF of the chocolate mixture equally into the liners.
Melt the rest of the peanut butter over hot water,
and spoon this equally over the chocolate layer.
Top with remaining chocolate.
Refrigerate to allow cups to set up before serving.
Makes: 24 tiny/12 large
Serving Size : 6
6 ounces Pkg semi sweet chocolate -- chips
4 Nestles milk chocolate bars
1 1/4 cups Peanut butter
Directions: Put choc chips, choc bars, and 1/4 c peanut butter
in top of double boiler over HOT, not boiling water, stirring till smooth.
Use small muffin tin liners, or cut regular cupcake liners
down to a 1" depth.
Spoon HALF of the chocolate mixture equally into the liners.
Melt the rest of the peanut butter over hot water,
and spoon this equally over the chocolate layer.
Top with remaining chocolate.
Refrigerate to allow cups to set up before serving.
Makes: 24 tiny/12 large
Serves : 10
(10) 6" corn tortillas - cut into 1/4" thick strips
1 lg. Onion - minced
2 cloves garlic - minced
2 Tbs. Vegetable oil OR olive oil
15 oz. Can tomato puree
4 cups chicken broth
up to 1/2 cup hot sauce - to taste
1/2 med. Green bell pepper - seeded, minced, optional
1 Tbs. Minced Jalapeno pepper - optional
1 tsp. Worcestershire sauce
1 tsp. Granulated sugar
1/2 tsp. Salt
1 tsp. Chili powder - optional
1/4 tsp. Black pepper
1/4 cup all-purpose flour mixed with 1/2 cup water
1 lb. Boneless, skinless cooked chicken - cubed
1 cup heavy whipping cream
1/4 cup sour cream - low-fat okay
8 oz. Process cheese food - cubed, low-fat okay
1 Tbs. Chopped fresh cilantro - for garnish, optional
-Deep-fry tortilla strips in 350 degree oil OR spray with non-stick cooking
spray and bake in a 400 degree oven until crisp; lightly salt if desired; set
aside.
-In a large pot over medium-high heat, sauté onions and garlic in oil until soft.
-Add the next 10 ingredients to the pot, bring to a boil, reduce heat to
medium-low, and simmer for 20 minutes.
-Whisk flour/water mixture into soup.
-Bring contents of pot to a boil over medium-high heat, then reduce heat to
medium-low, and simmer for 5 minutes, stirring occasionally.
-Add chicken to pot and continue to simmer for 5 minutes, stirring occasionally.
-Add cream, sour cream, and cheese to pot; stir until cheese has melted.
-Pour soup into bowls, pile tortilla strips into a "haystack" shape on top of the
soup, garnish with cilantro.
Baby Back Ribs
Serves: 2-4
3 lbs. Pork baby back ribs - cut in 2-4 sections
1 cup ketchup
1/4 cup apple cider vinegar
3 Tbs. Dark brown sugar
3 Tbs. Worcestershire sauce
1 tsp. Liquid smoke (see Notes below)
1/2 tsp. Salt
-Place ribs in a large pot and fill pot with enough water to cover ribs.
-Bring water to a boil, reduce heat, cover and simmer for 1 hour, or until ribs
are fork tender.
-While ribs are boiling, combine remaining ingredients in a medium saucepan
and bring to a boil.
-Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until
slightly thickened.
-Place boiled ribs, meat side down, on a broiler pan.
-Brush with half the sauce mixture and broil 4"-5" from heat for 6-7 minutes.
-Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes,
or until edges are slightly charred.
Blondie Brownies
Serves: 9-12
1 cup sifted all-purpose flour
1/2 tsp. Baking powder
1 pinch baking soda
1 pinch salt
1/2 cup chopped walnuts
1/3 cup melted unsalted real butter
1 1/3 cup packed brown sugar - divided
1 egg - beaten
1 Tbs. Vanilla extract
1/2 cup vanilla baking chips
1/4 cup unsalted real butter
1/4 cup maple syrup
8 oz. Cream cheese - softened
1/2 tsp. Maple extract
-Sift together sifted flour, baking powder, baking soda, and salt; stir in nuts;
set aside.
-With an electric mixer, beat together melted butter and 1 cup brown sugar.
-Beat in egg and vanilla.
-Slowly beat dry mixture into wet mixture.
-Stir in vanilla baking chips by hand.
-Spread batter into a greased 9" X 9" X 2" baking pan.
-Bake in a 350 degree oven for 20-25 minutes, or until a toothpick inserted in
the center comes out clean; set aside to cool.
-In a saucepan over low heat, melt remaining 1/4 cup butter and maple syrup.
-Stir remaining 1/3 cup brown sugar into saucepan until it has dissolved.
-Remove saucepan from heat and beat in cream cheese and maple extract
until smooth.
-Return saucepan to low heat and simmer, stirring constantly, until desired
consistency.
Notes: Serve sauce over warm Blondies topped with vanilla ice cream.
Bacon Scallion Mashed Potatoes
Serves : 4
2 Lbs. Potatoes - peeled, cut into 1" cubes
4 cloves garlic - peeled
5 strips bacon - cut into 1/2" pieces
1 cup thinly sliced scallions
1/2 cup low-fat milk - warmed
1/2 cup low-fat sour cream
1 tsp. Salt
1/4 tsp. Black pepper
-In a large pot, cover potatoes and garlic with lightly salted water.
-Boil until potatoes are fork tender.
-Fry bacon in skillet until crisp; drain on paper towels.
-Pour out all but 1 tsp. Bacon grease from pan.
-Add scallions to grease, sauté until soft, but not brown. Add bacon.
-Drain potatoes and return to pot.
-Mash potatoes with milk, sour cream, salt, and pepper. Stir in bacon and
scallions.
-Reheat, if necessary, before serving.
Spinach Pizza
Serves : 3
1/4 cups rice milk
4 Tbs. all-purpose flour
1/3 cup nutritional yeast
(1) 10 oz. Pkg. Frozen spinach - thawed, squeeze out water
1 med. Onion - chopped
4 cloves garlic - minced
1 Tbs. Olive oil
5 med. Plum tomatoes
8 oz. Fresh mushrooms
1 tsp. Basil
1 tsp. Parsley
1 tsp. Cayenne pepper
3 pita bread
-Heat milk in saucepan until hot, but not boiling.
-Stir in flour and continue stirring until sauce begins to thicken.
-Reduce heat and add nutritional yeast and spinach.
-Stir constantly until thick and gooey, about 3-4 min.
-In separate pan, sauté onion and garlic in oil until onion is tender.
-Stir in tomatoes, mushrooms, and spices. Sauté until hot throughout. Drain
out any liquid.
-Using a very sharp bread knife, split each pita bread in half to make 2 round,
flat pieces.
-Place each piece of bread on a cookie sheet or pizza pan. -Spread spinach
sauce over each.
-Top with tomato mixture.
-Bake in 425 degree oven for 5-7 minutes. Watch closely so that the edges of
the pita don't burn.
(10) 6" corn tortillas - cut into 1/4" thick strips
1 lg. Onion - minced
2 cloves garlic - minced
2 Tbs. Vegetable oil OR olive oil
15 oz. Can tomato puree
4 cups chicken broth
up to 1/2 cup hot sauce - to taste
1/2 med. Green bell pepper - seeded, minced, optional
1 Tbs. Minced Jalapeno pepper - optional
1 tsp. Worcestershire sauce
1 tsp. Granulated sugar
1/2 tsp. Salt
1 tsp. Chili powder - optional
1/4 tsp. Black pepper
1/4 cup all-purpose flour mixed with 1/2 cup water
1 lb. Boneless, skinless cooked chicken - cubed
1 cup heavy whipping cream
1/4 cup sour cream - low-fat okay
8 oz. Process cheese food - cubed, low-fat okay
1 Tbs. Chopped fresh cilantro - for garnish, optional
-Deep-fry tortilla strips in 350 degree oil OR spray with non-stick cooking
spray and bake in a 400 degree oven until crisp; lightly salt if desired; set
aside.
-In a large pot over medium-high heat, sauté onions and garlic in oil until soft.
-Add the next 10 ingredients to the pot, bring to a boil, reduce heat to
medium-low, and simmer for 20 minutes.
-Whisk flour/water mixture into soup.
-Bring contents of pot to a boil over medium-high heat, then reduce heat to
medium-low, and simmer for 5 minutes, stirring occasionally.
-Add chicken to pot and continue to simmer for 5 minutes, stirring occasionally.
-Add cream, sour cream, and cheese to pot; stir until cheese has melted.
-Pour soup into bowls, pile tortilla strips into a "haystack" shape on top of the
soup, garnish with cilantro.
Baby Back Ribs
Serves: 2-4
3 lbs. Pork baby back ribs - cut in 2-4 sections
1 cup ketchup
1/4 cup apple cider vinegar
3 Tbs. Dark brown sugar
3 Tbs. Worcestershire sauce
1 tsp. Liquid smoke (see Notes below)
1/2 tsp. Salt
-Place ribs in a large pot and fill pot with enough water to cover ribs.
-Bring water to a boil, reduce heat, cover and simmer for 1 hour, or until ribs
are fork tender.
-While ribs are boiling, combine remaining ingredients in a medium saucepan
and bring to a boil.
-Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until
slightly thickened.
-Place boiled ribs, meat side down, on a broiler pan.
-Brush with half the sauce mixture and broil 4"-5" from heat for 6-7 minutes.
-Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes,
or until edges are slightly charred.
Blondie Brownies
Serves: 9-12
1 cup sifted all-purpose flour
1/2 tsp. Baking powder
1 pinch baking soda
1 pinch salt
1/2 cup chopped walnuts
1/3 cup melted unsalted real butter
1 1/3 cup packed brown sugar - divided
1 egg - beaten
1 Tbs. Vanilla extract
1/2 cup vanilla baking chips
1/4 cup unsalted real butter
1/4 cup maple syrup
8 oz. Cream cheese - softened
1/2 tsp. Maple extract
-Sift together sifted flour, baking powder, baking soda, and salt; stir in nuts;
set aside.
-With an electric mixer, beat together melted butter and 1 cup brown sugar.
-Beat in egg and vanilla.
-Slowly beat dry mixture into wet mixture.
-Stir in vanilla baking chips by hand.
-Spread batter into a greased 9" X 9" X 2" baking pan.
-Bake in a 350 degree oven for 20-25 minutes, or until a toothpick inserted in
the center comes out clean; set aside to cool.
-In a saucepan over low heat, melt remaining 1/4 cup butter and maple syrup.
-Stir remaining 1/3 cup brown sugar into saucepan until it has dissolved.
-Remove saucepan from heat and beat in cream cheese and maple extract
until smooth.
-Return saucepan to low heat and simmer, stirring constantly, until desired
consistency.
Notes: Serve sauce over warm Blondies topped with vanilla ice cream.
Bacon Scallion Mashed Potatoes
Serves : 4
2 Lbs. Potatoes - peeled, cut into 1" cubes
4 cloves garlic - peeled
5 strips bacon - cut into 1/2" pieces
1 cup thinly sliced scallions
1/2 cup low-fat milk - warmed
1/2 cup low-fat sour cream
1 tsp. Salt
1/4 tsp. Black pepper
-In a large pot, cover potatoes and garlic with lightly salted water.
-Boil until potatoes are fork tender.
-Fry bacon in skillet until crisp; drain on paper towels.
-Pour out all but 1 tsp. Bacon grease from pan.
-Add scallions to grease, sauté until soft, but not brown. Add bacon.
-Drain potatoes and return to pot.
-Mash potatoes with milk, sour cream, salt, and pepper. Stir in bacon and
scallions.
-Reheat, if necessary, before serving.
Spinach Pizza
Serves : 3
1/4 cups rice milk
4 Tbs. all-purpose flour
1/3 cup nutritional yeast
(1) 10 oz. Pkg. Frozen spinach - thawed, squeeze out water
1 med. Onion - chopped
4 cloves garlic - minced
1 Tbs. Olive oil
5 med. Plum tomatoes
8 oz. Fresh mushrooms
1 tsp. Basil
1 tsp. Parsley
1 tsp. Cayenne pepper
3 pita bread
-Heat milk in saucepan until hot, but not boiling.
-Stir in flour and continue stirring until sauce begins to thicken.
-Reduce heat and add nutritional yeast and spinach.
-Stir constantly until thick and gooey, about 3-4 min.
-In separate pan, sauté onion and garlic in oil until onion is tender.
-Stir in tomatoes, mushrooms, and spices. Sauté until hot throughout. Drain
out any liquid.
-Using a very sharp bread knife, split each pita bread in half to make 2 round,
flat pieces.
-Place each piece of bread on a cookie sheet or pizza pan. -Spread spinach
sauce over each.
-Top with tomato mixture.
-Bake in 425 degree oven for 5-7 minutes. Watch closely so that the edges of
the pita don't burn.
Frosty
1 cup Milk
1/2 cup Nestle's Quik
3 cups ice cream, softened in fridge 1 hour
Put in blender until smooth. Serve.
1 cup Milk
1/2 cup Nestle's Quik
3 cups ice cream, softened in fridge 1 hour
Put in blender until smooth. Serve.
Salad Mix
1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 cup Croutons
1 small Tomato quartered
Freshly grated Parmesan Cheese
Olive Garden Salad Dressing
Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in
bowl. Place on top of lettuce red onion, black olives, banana peppers,
tomatoes, and croutons. Add some freshly grated Parmesan cheese if you
like, and add plenty of Olive Garden Salad Dressing on top.
1/2 cup Mayonnaise
1/3 cup White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Sugar (optional)
Mix all ingredients in a blender until well mixed. If this is a little to tart for
your own personal tastes please add a little extra sugar.
Bread sticks
1 Loaf unfrozen bread dough - (if frozen, thaw in bowl at room temp)
Pam or oil
Garlic powder
Dry oregano leaf -- rub between fingers
When dough is soft enough to knead, spray your fingers with Pam or oil
and knead just until you can shape into cigar-sized pieces (about 8 to 10).
Place these 3" apart on Pam-sprayed cookie sheets. Let rise in warm place
until doubled - about 1-1/2 hours. Then holding Pam about 8" from sticks,
lightly spray top of each and then dust with garlic powder and oregano.
Bake at 375~ about 20 to 25 minutes or until golden brown. Cool in pan on
rack to serve within a day or two.
Fried Mozzarella
Serves : 8
1 Lb. Block of mozzarella cheese
2 eggs - beaten
1/4 cup water
1 1/2 cups Italian bread crumbs
1/2 tsp. Granulated garlic
1/2 tsp. Dried oregano
1/2 tsp. Dried basil
2/3 cup all-purpose flour
1/3 cup cornstarch
vegetable oil - for frying
-Slice the block of cheese lengthwise into about 1/2" sections. Cut each
section in half.
-Beat the eggs with water and set aside.
-Mix the bread crumbs, garlic, oregano, and basil and set aside.
-Blend the flour with corn starch and set aside.
-Dip cheese in flour then in egg wash and then coat with bread crumbs.
-Place carefully in 350 degree oil and fry until golden brown. This should
only take a matter of seconds, so you need to watch them closely.
-Drain on brown paper bags.
NOTES : Serve with your favorite warmed pasta sauce for dipping.
1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 cup Croutons
1 small Tomato quartered
Freshly grated Parmesan Cheese
Olive Garden Salad Dressing
Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in
bowl. Place on top of lettuce red onion, black olives, banana peppers,
tomatoes, and croutons. Add some freshly grated Parmesan cheese if you
like, and add plenty of Olive Garden Salad Dressing on top.
1/2 cup Mayonnaise
1/3 cup White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Sugar (optional)
Mix all ingredients in a blender until well mixed. If this is a little to tart for
your own personal tastes please add a little extra sugar.
Bread sticks
1 Loaf unfrozen bread dough - (if frozen, thaw in bowl at room temp)
Pam or oil
Garlic powder
Dry oregano leaf -- rub between fingers
When dough is soft enough to knead, spray your fingers with Pam or oil
and knead just until you can shape into cigar-sized pieces (about 8 to 10).
Place these 3" apart on Pam-sprayed cookie sheets. Let rise in warm place
until doubled - about 1-1/2 hours. Then holding Pam about 8" from sticks,
lightly spray top of each and then dust with garlic powder and oregano.
Bake at 375~ about 20 to 25 minutes or until golden brown. Cool in pan on
rack to serve within a day or two.
Fried Mozzarella
Serves : 8
1 Lb. Block of mozzarella cheese
2 eggs - beaten
1/4 cup water
1 1/2 cups Italian bread crumbs
1/2 tsp. Granulated garlic
1/2 tsp. Dried oregano
1/2 tsp. Dried basil
2/3 cup all-purpose flour
1/3 cup cornstarch
vegetable oil - for frying
-Slice the block of cheese lengthwise into about 1/2" sections. Cut each
section in half.
-Beat the eggs with water and set aside.
-Mix the bread crumbs, garlic, oregano, and basil and set aside.
-Blend the flour with corn starch and set aside.
-Dip cheese in flour then in egg wash and then coat with bread crumbs.
-Place carefully in 350 degree oil and fry until golden brown. This should
only take a matter of seconds, so you need to watch them closely.
-Drain on brown paper bags.
NOTES : Serve with your favorite warmed pasta sauce for dipping.
Big Mac Sauce
Yield: 2 Cups
1 c Miracle Whip
1/3 c sweet relish
1/4 c French dressing (orange not red)
1 T sugar
1/4 t black pepper
1 t minced onion
Mix Ingredients Well.
Biscuits
Serves: 6-8
1 1/3 cups all-purpose flour
3 Tbls. powdered milk
1 Tbls. granulated sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
2 dashes cream of tartar
1/4 cup butter-flavored shortening
2/3 cups buttermilk
1/4 cup melted margarine - divided
-Stir together flour, powdered milk, sugar, baking powder, salt, and cream
of tartar in a medium bowl.
-Cut shortening into dry mixture until blended thoroughly.
-Stir in buttermilk and 2 Tbls. melted margarine until well blended.
-On a floured surface, knead dough for 1 minute, or until elastic.
-Roll out dough to 1/2" - 3/4" thick; using a wide glass or round cookie
cutter, cut out circles; place biscuits on an ungreased cookie sheet.
-Bake in 450 degree oven for 10-12 minutes, until golden.
-Brush hot biscuits with remaining melted margarine.
Yield: 2 Cups
1 c Miracle Whip
1/3 c sweet relish
1/4 c French dressing (orange not red)
1 T sugar
1/4 t black pepper
1 t minced onion
Mix Ingredients Well.
Biscuits
Serves: 6-8
1 1/3 cups all-purpose flour
3 Tbls. powdered milk
1 Tbls. granulated sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
2 dashes cream of tartar
1/4 cup butter-flavored shortening
2/3 cups buttermilk
1/4 cup melted margarine - divided
-Stir together flour, powdered milk, sugar, baking powder, salt, and cream
of tartar in a medium bowl.
-Cut shortening into dry mixture until blended thoroughly.
-Stir in buttermilk and 2 Tbls. melted margarine until well blended.
-On a floured surface, knead dough for 1 minute, or until elastic.
-Roll out dough to 1/2" - 3/4" thick; using a wide glass or round cookie
cutter, cut out circles; place biscuits on an ungreased cookie sheet.
-Bake in 450 degree oven for 10-12 minutes, until golden.
-Brush hot biscuits with remaining melted margarine.
Coleslaw
Serves 6 to 8.
8 c Cabbage finely chopped
1/4 c Carrot shredded
1/3 c Sugar
1/2 ts Salt
1/8 ts Pepper
1/4 c Milk
1/2 c Mayonnaise
1/4 c Buttermilk
1 1/2 tb White vinegar
2 1/2 tb Lemon juice
Cut cabbage and carrots into small pieces about the size of rice kernels.
(The food processor is great for this!) In salad bowl, combine the sugar,
salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice.
Beat until smooth. Add the cabbage and carrots. Mix well.
Cover and refrigerate for at least 2 hours before serving.
Potato Salad
Ready in: 2-5 hrs Serves 4
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
1 dash salt
Lightly peel the potatoes and cut into bite sized pieces. Place in a pot of
salted water and boil the potatoes for 5 to 10 minutes till fork tender,
depending upon the size you cut them.
While the potatoes are cooking in a bowl make the dressing by mixing the
mayonnaise, pickle relish, sugar, white onion, mustard, vinegar, celery,
pimento, carrot, parsley, pepper, and salt. When the potatoes are done and
have cooled add the sauce and refrigerate for 2 hours. The best is if you
allow this to sit overnight.
Rotisserie Style Chicken
Serving Size : 4
1/4 c Oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika
Season salt
4 Chicken breast halves with skin
Mix all ingredients well in saucepan and warm just to melt honey. Arrange 4
chicken breast halves, skin-side-up in a square baking dish or pan, sprayed
with Pam.
Bake uncovered at 400~ about 35 to 40 minutes, basting chicken without
turning them, 3 or 4 times during baking or until nicely browned.
Immediately upon removing from oven, seal baking dish tightly in foil and let
stand 15 to 20 minutes before
serving.
Honey BBQ Wings
Serves: 4
2 cups Bullseye® BBQ Sauce
1/2 cup honey
1 cup all-purpose flour
1 tsp. salt
1/2 tsp. black pepper
20 chicken wings AND/OR drummets
-In a shallow dish, combine flour, salt, and pepper.
-Coat chicken in flour mixture; refrigerate for 1 hour; coat chicken again with
remaining flour mixture.
-In a small saucepan, heat BBQ sauce and honey until warm; turn heat to
low and keep warm.
-Deep-fry chicken, 8-10 pieces at a time, in 375 degree oil for 13 minutes.
-Drain chicken on brown paper bags.
-Immediately toss fried chicken with BBQ sauce mixture.
-Repeat with remaining chicken.
Serves 6 to 8.
8 c Cabbage finely chopped
1/4 c Carrot shredded
1/3 c Sugar
1/2 ts Salt
1/8 ts Pepper
1/4 c Milk
1/2 c Mayonnaise
1/4 c Buttermilk
1 1/2 tb White vinegar
2 1/2 tb Lemon juice
Cut cabbage and carrots into small pieces about the size of rice kernels.
(The food processor is great for this!) In salad bowl, combine the sugar,
salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice.
Beat until smooth. Add the cabbage and carrots. Mix well.
Cover and refrigerate for at least 2 hours before serving.
Potato Salad
Ready in: 2-5 hrs Serves 4
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
1 dash salt
Lightly peel the potatoes and cut into bite sized pieces. Place in a pot of
salted water and boil the potatoes for 5 to 10 minutes till fork tender,
depending upon the size you cut them.
While the potatoes are cooking in a bowl make the dressing by mixing the
mayonnaise, pickle relish, sugar, white onion, mustard, vinegar, celery,
pimento, carrot, parsley, pepper, and salt. When the potatoes are done and
have cooled add the sauce and refrigerate for 2 hours. The best is if you
allow this to sit overnight.
Rotisserie Style Chicken
Serving Size : 4
1/4 c Oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika
Season salt
4 Chicken breast halves with skin
Mix all ingredients well in saucepan and warm just to melt honey. Arrange 4
chicken breast halves, skin-side-up in a square baking dish or pan, sprayed
with Pam.
Bake uncovered at 400~ about 35 to 40 minutes, basting chicken without
turning them, 3 or 4 times during baking or until nicely browned.
Immediately upon removing from oven, seal baking dish tightly in foil and let
stand 15 to 20 minutes before
serving.
Honey BBQ Wings
Serves: 4
2 cups Bullseye® BBQ Sauce
1/2 cup honey
1 cup all-purpose flour
1 tsp. salt
1/2 tsp. black pepper
20 chicken wings AND/OR drummets
-In a shallow dish, combine flour, salt, and pepper.
-Coat chicken in flour mixture; refrigerate for 1 hour; coat chicken again with
remaining flour mixture.
-In a small saucepan, heat BBQ sauce and honey until warm; turn heat to
low and keep warm.
-Deep-fry chicken, 8-10 pieces at a time, in 375 degree oil for 13 minutes.
-Drain chicken on brown paper bags.
-Immediately toss fried chicken with BBQ sauce mixture.
-Repeat with remaining chicken.
Cheesecake
Serves : 10
10 oz. Box shortbread cookies - crushed
1/3 cup melted butter OR margarine
1/4 cup granulated sugar - divided
.25 oz. Pkg. Unflavored gelatin powder
1 lb. Cream cheese - low-fat okay
8 oz. Sour cream - low-fat okay
2 eggs
2 Tbs. Real butter
2 Tbs. Cornstarch
1 tsp. Vanilla extract
-Combine cookie crumbs, butter, 1/4 cup sugar, and gelatin; press evenly
into bottom of a greased 9" spring form pan.
-Bake in a 350 degree oven for 8 minutes.
-With electric mixer, beat together cream cheese, sour cream, 1 cup sugar,
eggs, butter, cornstarch, and vanilla until smooth.
-Pour mixture into prepared crust.
-Bake in a 350 degree oven for 30-35 minutes, or until a toothpick inserted
in center comes out clean.
-Allow to cool for 20 minutes before cutting.
Red Lobster Shrimp Scampi
1 C. White Wine
1/2 C. Unsalted Butter do not use Margarine
3 Tbsp. Minced Garlic
1 lb. Shrimp, peeled and deveined
Bake at 350 degree oven for about 6 to 7 minutes. Be careful not to
overcook the Shrimp. The shrimp are done when they turn pink.
Cheddar Bay Biscuits
Serves: 8
2 cups Bisquick® baking mix
2/3 cup milk - low fat okay
1/2 cup shredded mild cheddar cheese - low fat okay
1/4 cup butter OR margarine - melted
1/4 tsp. Garlic powder
parsley flakes - as needed
-Combine Bisquick®, milk, and cheddar and beat with a wooden spoon for
about 30 seconds.
-Spoon onto a lightly greased cookie sheet.
-Bake in 450 degree oven for 8 - 10 minutes.
-Combine butter and garlic powder and pour over hot biscuits; sprinkle with
parsley.
Notes: As we all know, restaurants have access to ingredients home cooks
do not. In this case, I've been told Red Lobster® uses their Shrimp Scampi
butter mix (a powder) to flavor their biscuits. So, this recipe is as close as a
home cook can get to the real thing.
Shrimp And Cheese Puffs
yields 30 puffs
1 small Cocktail Shrimp Party Platter
1 sheet puff pastry - (1/2 pkg) -- defrosted
2 packages cream cheese - (3 oz ea) -- softened
1/2 cup crumbled blue cheese -- softened
2 teaspoons finely-chopped onion
1/4 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
Milk -- for brushing
Parmesan cheese
Combine softened cheeses with onion, lemon juice and Worcestershire
sauce.
(Makes 1 cup of cheese mixture)
Roll pastry sheet on a floured board into a 11 X 14-in rectangle.
Spread cheese mixture over pastry sheet.
With the tip of a sharp knife, cut the pastry into 3/4-inch lengthwise
strips. Cut each strip into thirds.
Wrap each cocktail shrimp with a cheese pastry strip. Place shrimp
seam-side down on a greased cookie sheet. Brush with milk; sprinkle with
Parmesan cheese.
Bake at 400 degrees for 5 to 7 minutes or until pastry is golden.
New England Clam Chowder
Serves : 6
4 strips raw bacon - chopped
2 ribs celery - chopped
1 Sm. Onion - chopped
1 3/4 cups chicken broth
10 oz. Can whole baby clams - drained
8 oz. Bottle clam juice
2 med. Potatoes - cubed small
1 Tbs. Fresh minced parsley OR 2 tsp. Dried parsley flakes
1/2 tsp. Celery salt
1/4 tsp. Garlic powder
1 cup heavy whipping cream
2 Tbs. all-purpose flour
-In a large saucepan over medium-high heat, cook bacon, stirring often, for
2 minutes; add celery and onion and sauté for 3 minutes.
-Add broth, clams, clam juice, potatoes, and spices to pan; simmer, stirring
occasionally, over medium-low heat until potatoes are tender, about 20
minutes.
-Whisk together the cream and flour; stir mixture into the pan; simmer,
stirring often, until thickened.
Coconut Shrimp with Pina Colada Sauce
Serves : 4 - 6
1 1/2 cup corn starch - divided
2 cups plain bread crumbs
2 cups sweetened coconut flakes
1 1/2 cup liquid PinaColada drink mix - divided
2 Tbs. Powdered sugar
1/3 cup spiced rum
1 lb. Raw jumbo shrimp - peeled, de-veined, butterflied
1/3 cup sour cream
1/3 cup canned crushed pineapple - drained
-Place 1 cup corn starch in a bowl; set aside.
-Combine bread crumbs, 1/2 cup corn starch, and coconut flakes in a
separate bowl; set aside.
-Combine 1 cup PinaColada drink mix, powdered sugar, and rum in a
separate bowl; set aside.
-Coat shrimp in corn starch, then dip in PinaColada mixture, then in
coconut mixture, back into PinaColada mixture, and back into coconut
mixture.
-Carefully drop each coated shrimp into 375 degree oil, fry until golden
brown; drain on brown paper bags.
-To make sauce, combine 1/2 cup PinaColada drink mix, sour cream, and
pineapple.
-Dip fried shrimp in sauce.
Serves : 10
10 oz. Box shortbread cookies - crushed
1/3 cup melted butter OR margarine
1/4 cup granulated sugar - divided
.25 oz. Pkg. Unflavored gelatin powder
1 lb. Cream cheese - low-fat okay
8 oz. Sour cream - low-fat okay
2 eggs
2 Tbs. Real butter
2 Tbs. Cornstarch
1 tsp. Vanilla extract
-Combine cookie crumbs, butter, 1/4 cup sugar, and gelatin; press evenly
into bottom of a greased 9" spring form pan.
-Bake in a 350 degree oven for 8 minutes.
-With electric mixer, beat together cream cheese, sour cream, 1 cup sugar,
eggs, butter, cornstarch, and vanilla until smooth.
-Pour mixture into prepared crust.
-Bake in a 350 degree oven for 30-35 minutes, or until a toothpick inserted
in center comes out clean.
-Allow to cool for 20 minutes before cutting.
Red Lobster Shrimp Scampi
1 C. White Wine
1/2 C. Unsalted Butter do not use Margarine
3 Tbsp. Minced Garlic
1 lb. Shrimp, peeled and deveined
Bake at 350 degree oven for about 6 to 7 minutes. Be careful not to
overcook the Shrimp. The shrimp are done when they turn pink.
Cheddar Bay Biscuits
Serves: 8
2 cups Bisquick® baking mix
2/3 cup milk - low fat okay
1/2 cup shredded mild cheddar cheese - low fat okay
1/4 cup butter OR margarine - melted
1/4 tsp. Garlic powder
parsley flakes - as needed
-Combine Bisquick®, milk, and cheddar and beat with a wooden spoon for
about 30 seconds.
-Spoon onto a lightly greased cookie sheet.
-Bake in 450 degree oven for 8 - 10 minutes.
-Combine butter and garlic powder and pour over hot biscuits; sprinkle with
parsley.
Notes: As we all know, restaurants have access to ingredients home cooks
do not. In this case, I've been told Red Lobster® uses their Shrimp Scampi
butter mix (a powder) to flavor their biscuits. So, this recipe is as close as a
home cook can get to the real thing.
Shrimp And Cheese Puffs
yields 30 puffs
1 small Cocktail Shrimp Party Platter
1 sheet puff pastry - (1/2 pkg) -- defrosted
2 packages cream cheese - (3 oz ea) -- softened
1/2 cup crumbled blue cheese -- softened
2 teaspoons finely-chopped onion
1/4 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
Milk -- for brushing
Parmesan cheese
Combine softened cheeses with onion, lemon juice and Worcestershire
sauce.
(Makes 1 cup of cheese mixture)
Roll pastry sheet on a floured board into a 11 X 14-in rectangle.
Spread cheese mixture over pastry sheet.
With the tip of a sharp knife, cut the pastry into 3/4-inch lengthwise
strips. Cut each strip into thirds.
Wrap each cocktail shrimp with a cheese pastry strip. Place shrimp
seam-side down on a greased cookie sheet. Brush with milk; sprinkle with
Parmesan cheese.
Bake at 400 degrees for 5 to 7 minutes or until pastry is golden.
New England Clam Chowder
Serves : 6
4 strips raw bacon - chopped
2 ribs celery - chopped
1 Sm. Onion - chopped
1 3/4 cups chicken broth
10 oz. Can whole baby clams - drained
8 oz. Bottle clam juice
2 med. Potatoes - cubed small
1 Tbs. Fresh minced parsley OR 2 tsp. Dried parsley flakes
1/2 tsp. Celery salt
1/4 tsp. Garlic powder
1 cup heavy whipping cream
2 Tbs. all-purpose flour
-In a large saucepan over medium-high heat, cook bacon, stirring often, for
2 minutes; add celery and onion and sauté for 3 minutes.
-Add broth, clams, clam juice, potatoes, and spices to pan; simmer, stirring
occasionally, over medium-low heat until potatoes are tender, about 20
minutes.
-Whisk together the cream and flour; stir mixture into the pan; simmer,
stirring often, until thickened.
Coconut Shrimp with Pina Colada Sauce
Serves : 4 - 6
1 1/2 cup corn starch - divided
2 cups plain bread crumbs
2 cups sweetened coconut flakes
1 1/2 cup liquid PinaColada drink mix - divided
2 Tbs. Powdered sugar
1/3 cup spiced rum
1 lb. Raw jumbo shrimp - peeled, de-veined, butterflied
1/3 cup sour cream
1/3 cup canned crushed pineapple - drained
-Place 1 cup corn starch in a bowl; set aside.
-Combine bread crumbs, 1/2 cup corn starch, and coconut flakes in a
separate bowl; set aside.
-Combine 1 cup PinaColada drink mix, powdered sugar, and rum in a
separate bowl; set aside.
-Coat shrimp in corn starch, then dip in PinaColada mixture, then in
coconut mixture, back into PinaColada mixture, and back into coconut
mixture.
-Carefully drop each coated shrimp into 375 degree oil, fry until golden
brown; drain on brown paper bags.
-To make sauce, combine 1/2 cup PinaColada drink mix, sour cream, and
pineapple.
-Dip fried shrimp in sauce.
Bloomin' Onion
1/3 c Cornstarch; more if needed
1 1/2 c Flour
2 ts Garlic; mince
2 ts Paprika
1 ts Salt
1 ts Pepper
24 oz Beer
4 Sweet Vidalia Onions
2 c Flour
4 ts Paprika
2 ts Garlic powder
1/2 ts Pepper
1/4 ts Cayenne Creamy chili sauce
1 pt Mayonnaise
1 pt Sour cream
1/2 c Tomato chili sauce
1/2 ts Cayenne
Seasoned Flour:
Combine flour, paprika, garlic powder, pepper and cayenne and mix well.
Creamy Chili Sauce:
Combine mayo, sour cream, chili sauce and cayenne and mix well.
Bread
Serves: 10-16
(3) .25 oz. pkgs. Active dry yeast
1 1/2 cup 110 degree water - divided
1 Tbs. Granulated sugar
1/2 cup dark molasses
1 Tbs. Salt
2 Tbs. Vegetable oil
2 cups rye flour
up to 3 cups all-purpose flour
-Dissolve yeast in 1/2 cup warm water; stir in sugar; allow to rest for 6 minutes
or until bubbly.
-Combine dissolved yeast, 1 cup warm water, molasses, salt, oil and rye flour
in a large bowl; beat until smooth.
-Work in enough all-purpose flour until dough is smooth, pliable, and elastic,
not sticky.
-Knead dough for 4 minutes.
-Place dough in a large bowl, cover with a damp cloth, and allow to rise in a
warm place until doubled in size.
-Punch dough down.
-Divide and shape dough into 2 equal-sized loaves and place on a greased
and cornmeal-dusted cookie sheet.
-Cover dough with a damp cloth and allow to rise in a warm place until doubled
in size.
-Bake loaves in a 375 degree oven for 30 minutes, or until crust makes hollow
sound when tapped on.
Notes: Serve with whipped real butter. Bread can be frozen for later use.
Creamy Onion Soup
Serves : 6-8
1 1/4 cup chicken broth
3 Tbs. Cornstarch
1 tsp. Ground sage
10.75 oz. Can condensed cream of onion soup
10.75 oz. Can condensed cream of chicken soup
10.75 oz. Can condensed cream of celery soup
1/4 cup shredded Mozzarella cheese
1/4 cup shredded Colby cheese
1/4 cup shredded Provolone cheese
-In a blender, combine broth, cornstarch, and sage.
-In the top pan of a double boiler over medium heat, combine broth mixture
with soups. Mix well.
-When heated through, stir in cheese and heat until melted.
-Pour into oven proof bowls.
-Broil in oven until tops are lightly browned.
NOTES : Use soup within 3 days. Do not freeze.
Marinaded Steak
Serves : 2 - 4
2 - 4 beef steaks - any cut suitable for grilling
1 cup beer
1 Tbs. Packed brown sugar
1 tsp. Seasoned salt
1/2 tsp. Black pepper
1/4 tsp. Mono sodium glutamate (MSG) OR unflavored meat tenderizer
-Place steaks in a shallow pan, pour beer over, and marinate for 1 hour in the
refrigerator.
-Remove steaks from beer; discard beer.
-Combine remaining ingredients and rub evenly over steaks.
-Marinate steaks for 1/2 hour in the refrigerator.
-Grill steaks over a medium-high flame until desired doneness.
1/3 c Cornstarch; more if needed
1 1/2 c Flour
2 ts Garlic; mince
2 ts Paprika
1 ts Salt
1 ts Pepper
24 oz Beer
4 Sweet Vidalia Onions
2 c Flour
4 ts Paprika
2 ts Garlic powder
1/2 ts Pepper
1/4 ts Cayenne Creamy chili sauce
1 pt Mayonnaise
1 pt Sour cream
1/2 c Tomato chili sauce
1/2 ts Cayenne
Seasoned Flour:
Combine flour, paprika, garlic powder, pepper and cayenne and mix well.
Creamy Chili Sauce:
Combine mayo, sour cream, chili sauce and cayenne and mix well.
Bread
Serves: 10-16
(3) .25 oz. pkgs. Active dry yeast
1 1/2 cup 110 degree water - divided
1 Tbs. Granulated sugar
1/2 cup dark molasses
1 Tbs. Salt
2 Tbs. Vegetable oil
2 cups rye flour
up to 3 cups all-purpose flour
-Dissolve yeast in 1/2 cup warm water; stir in sugar; allow to rest for 6 minutes
or until bubbly.
-Combine dissolved yeast, 1 cup warm water, molasses, salt, oil and rye flour
in a large bowl; beat until smooth.
-Work in enough all-purpose flour until dough is smooth, pliable, and elastic,
not sticky.
-Knead dough for 4 minutes.
-Place dough in a large bowl, cover with a damp cloth, and allow to rise in a
warm place until doubled in size.
-Punch dough down.
-Divide and shape dough into 2 equal-sized loaves and place on a greased
and cornmeal-dusted cookie sheet.
-Cover dough with a damp cloth and allow to rise in a warm place until doubled
in size.
-Bake loaves in a 375 degree oven for 30 minutes, or until crust makes hollow
sound when tapped on.
Notes: Serve with whipped real butter. Bread can be frozen for later use.
Creamy Onion Soup
Serves : 6-8
1 1/4 cup chicken broth
3 Tbs. Cornstarch
1 tsp. Ground sage
10.75 oz. Can condensed cream of onion soup
10.75 oz. Can condensed cream of chicken soup
10.75 oz. Can condensed cream of celery soup
1/4 cup shredded Mozzarella cheese
1/4 cup shredded Colby cheese
1/4 cup shredded Provolone cheese
-In a blender, combine broth, cornstarch, and sage.
-In the top pan of a double boiler over medium heat, combine broth mixture
with soups. Mix well.
-When heated through, stir in cheese and heat until melted.
-Pour into oven proof bowls.
-Broil in oven until tops are lightly browned.
NOTES : Use soup within 3 days. Do not freeze.
Marinaded Steak
Serves : 2 - 4
2 - 4 beef steaks - any cut suitable for grilling
1 cup beer
1 Tbs. Packed brown sugar
1 tsp. Seasoned salt
1/2 tsp. Black pepper
1/4 tsp. Mono sodium glutamate (MSG) OR unflavored meat tenderizer
-Place steaks in a shallow pan, pour beer over, and marinate for 1 hour in the
refrigerator.
-Remove steaks from beer; discard beer.
-Combine remaining ingredients and rub evenly over steaks.
-Marinate steaks for 1/2 hour in the refrigerator.
-Grill steaks over a medium-high flame until desired doneness.
Pizza
Serves/Makes: 8 Prep/Cook Time: 30-60 minutes
Ingredients:
2 cans refrigerated pizza dough
2 3/4 cups shredded mozzarella (divided use)
3/4 cup shredded Monterey Jack
3/4 cup shredded Cheddar
3/4 cup shredded Provolone
2 tablespoons grated Parmesan
2 tablespoons grated Romano
Toppings of your choice (pepperoni, bell peppers, olives, etc.)
1 jar pizza sauce
Preheat oven to 475F.
On a lightly floured surface, unroll first pizza dough. Using a rolling pin
dusted with flour, roll dough to 1/4-inch thickness. Place in a well-greased
12-inch perforated pizza pan. Trim dough with a knife or pizza wheel to fit
inside the diameter of the pan. Pierce dough with a fork every half-inch to
prevent air bubbles. (This will ultimately be your top crust.) Pre-bake this
crust for 5 minutes; remove crust from pan and place on a wire rack to
cool.
Prepare the second crust for the pan in the same way, but remove the
excess dough around the edges by rolling a rolling pin over the top of the
pan to form a lip on the crust. Pierce with a fork. Combine 3/4 cup
mozzarella and remaining cheeses and spread evenly over this crust. Put
the partially baked crust on top of the cheese layer. Spread 1/2 cup of
pizza sauce over this top crust, then scatter the toppings of your choice,
starting with meats, then vegetables. Finish with the final 2 cups of
mozzarella.
Bake for 12 to 15 minutes, or until the cheese is melted and golden
brown.
Serves/Makes: 8 Prep/Cook Time: 30-60 minutes
Ingredients:
2 cans refrigerated pizza dough
2 3/4 cups shredded mozzarella (divided use)
3/4 cup shredded Monterey Jack
3/4 cup shredded Cheddar
3/4 cup shredded Provolone
2 tablespoons grated Parmesan
2 tablespoons grated Romano
Toppings of your choice (pepperoni, bell peppers, olives, etc.)
1 jar pizza sauce
Preheat oven to 475F.
On a lightly floured surface, unroll first pizza dough. Using a rolling pin
dusted with flour, roll dough to 1/4-inch thickness. Place in a well-greased
12-inch perforated pizza pan. Trim dough with a knife or pizza wheel to fit
inside the diameter of the pan. Pierce dough with a fork every half-inch to
prevent air bubbles. (This will ultimately be your top crust.) Pre-bake this
crust for 5 minutes; remove crust from pan and place on a wire rack to
cool.
Prepare the second crust for the pan in the same way, but remove the
excess dough around the edges by rolling a rolling pin over the top of the
pan to form a lip on the crust. Pierce with a fork. Combine 3/4 cup
mozzarella and remaining cheeses and spread evenly over this crust. Put
the partially baked crust on top of the cheese layer. Spread 1/2 cup of
pizza sauce over this top crust, then scatter the toppings of your choice,
starting with meats, then vegetables. Finish with the final 2 cups of
mozzarella.
Bake for 12 to 15 minutes, or until the cheese is melted and golden
brown.
Ice Cream
Ready in: 2-5 hrs Serves/Makes: 1 gallon
2 cups sugar
4 eggs
1 package vanilla instant pudding
1 container (8 oz. or 12 oz.) Cool Whip
2 teaspoons vanilla
Milk to fill freezer can
Beat eggs; add sugar and pudding mix. Pour in freezer can. Add Cool
Whip and milk to make one gallon. Freeze as usual.
Note: this contains raw eggs, if that is a concern for you please substitute
an egg replacement product.
Ready in: 2-5 hrs Serves/Makes: 1 gallon
2 cups sugar
4 eggs
1 package vanilla instant pudding
1 container (8 oz. or 12 oz.) Cool Whip
2 teaspoons vanilla
Milk to fill freezer can
Beat eggs; add sugar and pudding mix. Pour in freezer can. Add Cool
Whip and milk to make one gallon. Freeze as usual.
Note: this contains raw eggs, if that is a concern for you please substitute
an egg replacement product.
Amarillo Cheese Fries and Dip
Serves: 8
8 oz. Bottle (1 cup) ranch salad dressing - low-fat okay
(1/2) 1.25 oz. Pkg. Taco seasoning Click here for the recipe!
32 oz. Pkg. Frozen spicy French fries - prepared as directed
4 strips cooked bacon - crumbled
1/2 cup shredded Colby Jack cheese
-Combine ranch dressing and taco seasoning; set aside.
-Sprinkle cheese and bacon evenly over fries on the baking sheet.
-Return fries to hot oven until cheese has melted.
-Serve fries with prepared sauce for dipping.
Serves: 8
8 oz. Bottle (1 cup) ranch salad dressing - low-fat okay
(1/2) 1.25 oz. Pkg. Taco seasoning Click here for the recipe!
32 oz. Pkg. Frozen spicy French fries - prepared as directed
4 strips cooked bacon - crumbled
1/2 cup shredded Colby Jack cheese
-Combine ranch dressing and taco seasoning; set aside.
-Sprinkle cheese and bacon evenly over fries on the baking sheet.
-Return fries to hot oven until cheese has melted.
-Serve fries with prepared sauce for dipping.
Baked Chicken Chimichangas
Serves : 8
1 Sm. Onion - chopped
3 cloves garlic - minced
1 Tbs. Vegetable oil OR butter OR margarine
2 cups salsa
1 1/2 tsp. Chili powder
1/2 tsp. Ground cumin
1/2 tsp. Ground cinnamon
1 pinch salt
2 1/2 cups cooked, shredded chicken OR turkey
(8) 12" flour tortilla
1 cup canned refried beans
non-stick cooking spray - as needed
-In a large saucepan over medium-high heat, sauté onion and garlic in
oil/butter until tender; stir in salsa, chili powder, cumin, cinnamon, and salt;
fold in chicken/turkey; remove from heat and set aside.
-Working with one tortilla at a time, spoon 2 Tablespoons of beans down the
center of each tortilla; top with a scant 1/2 cup of the chicken mixture.
-Fold the top and bottom of the tortillas toward the center, then roll up the
sides.
-Secure with wooden toothpicks or pieces of spaghetti noodles if necessary.
-Place chimichangas in a 13" X 9" X 2" baking pan, seam side down.
-Spray all sides of the chimichangas with a light coating of cooking spray.
-Bake in a 450 degree oven for 20-25 minutes, or until golden brown and
crisp, turning after 10 minutes.
Notes : Serve with sour cream and guacamole.
Serves : 8
1 Sm. Onion - chopped
3 cloves garlic - minced
1 Tbs. Vegetable oil OR butter OR margarine
2 cups salsa
1 1/2 tsp. Chili powder
1/2 tsp. Ground cumin
1/2 tsp. Ground cinnamon
1 pinch salt
2 1/2 cups cooked, shredded chicken OR turkey
(8) 12" flour tortilla
1 cup canned refried beans
non-stick cooking spray - as needed
-In a large saucepan over medium-high heat, sauté onion and garlic in
oil/butter until tender; stir in salsa, chili powder, cumin, cinnamon, and salt;
fold in chicken/turkey; remove from heat and set aside.
-Working with one tortilla at a time, spoon 2 Tablespoons of beans down the
center of each tortilla; top with a scant 1/2 cup of the chicken mixture.
-Fold the top and bottom of the tortillas toward the center, then roll up the
sides.
-Secure with wooden toothpicks or pieces of spaghetti noodles if necessary.
-Place chimichangas in a 13" X 9" X 2" baking pan, seam side down.
-Spray all sides of the chimichangas with a light coating of cooking spray.
-Bake in a 450 degree oven for 20-25 minutes, or until golden brown and
crisp, turning after 10 minutes.
Notes : Serve with sour cream and guacamole.
Blue Crab Dip
Serves : 4
8 oz. Cream cheese - softened
6 oz. Can lump crab meat - drained
3 green onions - root ends trimmed, dark green ends trimmed, minced
3 Tbs. Heavy whipping cream OR evaporated milk
3 Tbs. Grated Parmesan cheese - divided
1 1/2 Tbs. Diced red OR green bell pepper
2 tsp. Dry white wine
2 tsp. Shrimp OR chicken soup base
2 tsp. Diced tomatoes OR drained salsa
1/2 tsp. Crab boil seasoning
2 dashes ground mustard seed
2 splashes hot sauce
Fold together all ingredients, except 1 Tbs. Parmesan.
-Spread evenly into an oven-proof baking dish.
-Microwave on 50% power for 4 minutes.
-Sprinkle top with Parmesan.
-Transfer dish to the oven and broil until top is slightly browned.
Notes: Serve with tricolored corn tortilla chips. Shrimp base is a thick,
paste-like bouillon that can be found in the supermarket next to the bouillon
and granules. If you can't find it, use chicken soup base OR 2 tsp. Chicken
bouillon granules.
Crab Cakes
Serves : 4-6
1 egg yolk
1/3 cup mayonnaise
2 1/2 tsp. Worcestershire sauce
1 tsp. Lemon juice
1 tsp. Dry mustard
1 tsp. Black pepper
1/4 tsp. Crushed red pepper
1/4 tsp. Old Bay® seasoning
1/4 tsp. Salt
1 1/4 cups fresh bread crumbs
3 Tbs. Chopped fresh parsley
1 Lb. Crab meat
flour - to coat
-Beat together first 9 ingredients.
-Fold in bread crumbs and parsley.
-Fold in crab meat.
-Form into 4-6 patties.
-Lightly coat patties in flour on both sides.
-Deep-fry crab cakes in 350 degree oil until browned.
Peach Tea
Serves : 1
1/2 oz. Vodka
1/2 oz. Gin
1/2 oz. Rum
1/2 oz. Peach schnapps
4 oz. Sweet and sour mix
2 oz. Sprite®
1 orange wedge - for garnish
-Fill a pint glass with ice.
-Pour all ingredients into glass.
-Cover and shake.
-Garnish with an orange wedge on the glass rim.
Harvest Bay Mahi Mahi
Serves : 4
4 Mahi Mahi fillets
1/2 cup garlic butter
1/2 cup salad shrimp
1/2 cup sliced mushrooms
1 cup Alfredo sauce
1/2 tsp. Dill weed
-Grill Mahi Mahi over medium flame until cooked through and slightly browned.
-Sautee shrimp and mushrooms in garlic butter for 2-3 minutes.
-Stir in Alfredo sauce and dill weed.
-Pour sauce over Mahi.
Stuffed Mushrooms
Serves : 8
16 lrg. Mushroom caps
1 recipe Seafood Stuffing like Joe's Crab Shack's®
1 cup Alfredo sauce
1/4 cup grated Parmesan cheese
garlic toast - for dipping
-Place mushroom caps (stem side up) in an oven-proof baking dish.
-Spoon 1 Tbs. Hot stuffing into each cap.
-Pour Alfredo sauce over stuffed mushrooms.
-Sprinkle Parmesan cheese over top.
-Broil for 8-10 minutes, or until top is browned.
-Serve with garlic toast for dipping.
Seafood Stuffing
Serves: 8
1/4 cup margarine
1/2 bunch celery - trimmed, diced
3 lrg. onions - diced
1 1/2 Tbls. minced garlic
1/2 lb. pollock fillets
1/2 lb. salad shrimp - chopped
1 oz. shrimp base - see Notes, below
1/4 tsp. cayenne pepper
1/4 tsp. white pepper
2 cups unseasoned croutons
1/4 cup seasoned bread crumbs
1/2 lb. crab claw meat
-Sauté celery, onion, and garlic in margarine for until translucent.
-Add pollock and cook for 5-7 minutes.
-Add shrimp and cook for 2 minutes.
-Drain most (but not all) of liquid from pan.
-Stir in shrimp base and peppers.
-Fold in croutons and breadcrumbs.
-Fold in crab meat.
Notes: Shrimp base is a thick, paste-like bouillon that can be found in the
supermarket next to the bouillon and granules. If you can't find it, use chicken
soup base OR 2 tsp. chicken bouillon granules.
Joe's uses this mix in many of their other dishes:
Crab Balls: Roll stuffing into 1" balls, roll in flour, and deep-fry until brown.
Crab Stuffed Shrimp: Peel and devein uncooked shrimp, slice down middle
the opposite site you deveined, lay shrimp cut side up in a small oven-proof
dish, press 1 Tbls. stuffing into each shrimp cut, brush with melted butter, and
bake in a 375 degree oven for 15-20 minutes or until browned.
Serves : 4
8 oz. Cream cheese - softened
6 oz. Can lump crab meat - drained
3 green onions - root ends trimmed, dark green ends trimmed, minced
3 Tbs. Heavy whipping cream OR evaporated milk
3 Tbs. Grated Parmesan cheese - divided
1 1/2 Tbs. Diced red OR green bell pepper
2 tsp. Dry white wine
2 tsp. Shrimp OR chicken soup base
2 tsp. Diced tomatoes OR drained salsa
1/2 tsp. Crab boil seasoning
2 dashes ground mustard seed
2 splashes hot sauce
Fold together all ingredients, except 1 Tbs. Parmesan.
-Spread evenly into an oven-proof baking dish.
-Microwave on 50% power for 4 minutes.
-Sprinkle top with Parmesan.
-Transfer dish to the oven and broil until top is slightly browned.
Notes: Serve with tricolored corn tortilla chips. Shrimp base is a thick,
paste-like bouillon that can be found in the supermarket next to the bouillon
and granules. If you can't find it, use chicken soup base OR 2 tsp. Chicken
bouillon granules.
Crab Cakes
Serves : 4-6
1 egg yolk
1/3 cup mayonnaise
2 1/2 tsp. Worcestershire sauce
1 tsp. Lemon juice
1 tsp. Dry mustard
1 tsp. Black pepper
1/4 tsp. Crushed red pepper
1/4 tsp. Old Bay® seasoning
1/4 tsp. Salt
1 1/4 cups fresh bread crumbs
3 Tbs. Chopped fresh parsley
1 Lb. Crab meat
flour - to coat
-Beat together first 9 ingredients.
-Fold in bread crumbs and parsley.
-Fold in crab meat.
-Form into 4-6 patties.
-Lightly coat patties in flour on both sides.
-Deep-fry crab cakes in 350 degree oil until browned.
Peach Tea
Serves : 1
1/2 oz. Vodka
1/2 oz. Gin
1/2 oz. Rum
1/2 oz. Peach schnapps
4 oz. Sweet and sour mix
2 oz. Sprite®
1 orange wedge - for garnish
-Fill a pint glass with ice.
-Pour all ingredients into glass.
-Cover and shake.
-Garnish with an orange wedge on the glass rim.
Harvest Bay Mahi Mahi
Serves : 4
4 Mahi Mahi fillets
1/2 cup garlic butter
1/2 cup salad shrimp
1/2 cup sliced mushrooms
1 cup Alfredo sauce
1/2 tsp. Dill weed
-Grill Mahi Mahi over medium flame until cooked through and slightly browned.
-Sautee shrimp and mushrooms in garlic butter for 2-3 minutes.
-Stir in Alfredo sauce and dill weed.
-Pour sauce over Mahi.
Stuffed Mushrooms
Serves : 8
16 lrg. Mushroom caps
1 recipe Seafood Stuffing like Joe's Crab Shack's®
1 cup Alfredo sauce
1/4 cup grated Parmesan cheese
garlic toast - for dipping
-Place mushroom caps (stem side up) in an oven-proof baking dish.
-Spoon 1 Tbs. Hot stuffing into each cap.
-Pour Alfredo sauce over stuffed mushrooms.
-Sprinkle Parmesan cheese over top.
-Broil for 8-10 minutes, or until top is browned.
-Serve with garlic toast for dipping.
Seafood Stuffing
Serves: 8
1/4 cup margarine
1/2 bunch celery - trimmed, diced
3 lrg. onions - diced
1 1/2 Tbls. minced garlic
1/2 lb. pollock fillets
1/2 lb. salad shrimp - chopped
1 oz. shrimp base - see Notes, below
1/4 tsp. cayenne pepper
1/4 tsp. white pepper
2 cups unseasoned croutons
1/4 cup seasoned bread crumbs
1/2 lb. crab claw meat
-Sauté celery, onion, and garlic in margarine for until translucent.
-Add pollock and cook for 5-7 minutes.
-Add shrimp and cook for 2 minutes.
-Drain most (but not all) of liquid from pan.
-Stir in shrimp base and peppers.
-Fold in croutons and breadcrumbs.
-Fold in crab meat.
Notes: Shrimp base is a thick, paste-like bouillon that can be found in the
supermarket next to the bouillon and granules. If you can't find it, use chicken
soup base OR 2 tsp. chicken bouillon granules.
Joe's uses this mix in many of their other dishes:
Crab Balls: Roll stuffing into 1" balls, roll in flour, and deep-fry until brown.
Crab Stuffed Shrimp: Peel and devein uncooked shrimp, slice down middle
the opposite site you deveined, lay shrimp cut side up in a small oven-proof
dish, press 1 Tbls. stuffing into each shrimp cut, brush with melted butter, and
bake in a 375 degree oven for 15-20 minutes or until browned.
Buffalo Wings
Serves: 4
1 cup all-purpose flour
1 tsp. Salt
1/2 tsp. Paprika
1/2 tsp. Garlic powder
1/2 tsp. Cayenne pepper
1/4 tsp. Black pepper
20 chicken wing segments
1/2 cup butter OR margarine
1/2 cup hot sauce (see Notes, below)
-In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers.
-Coat chicken entirely in the flour mixture; refrigerate coated wings for 1
hour; coat chicken again with remaining flour mixture.
-In a 2-quart saucepan, heat butter and hot sauce just until butter melts;
turn heat to low and keep warm on stove top.
-Deep-fry chicken, 8 - 10 pieces at a time, in 375 degree oil (vegetable oil,
canola oil, or peanut oil) for 13 minutes, turning once or twice.
-Drain chicken on a wire cooling rack for 30 seconds, then immediately
toss fried chicken in buffalo sauce mixture and remove with a slotted
spoon.
-Repeat with remaining chicken.
Adjusting the spiciness of the sauce: As is, the recipe produces a medium
sauce. To change the amount of spiciness, simply adjust the butter-to-hot
sauce-ratio:
Mild: Use 3/4 cup butter and 1/4 cup hot sauce.
Hot: Use 1/4 cup butter and 3/4 cup hot sauce.
Chicken Quesadillas
Serves : 1
1 boned, skinned chicken breast half
Italian salad dressing - to coat
12" flour tortilla
melted butter OR margarine - for coating
1 cup shredded Monterrey jack/cheddar cheese
1 Tbs. Diced tomato
1 Tbs. Diced Jalapeno pepper
Cajun seasoning - to taste
1/2 cup shredded lettuce
1/4 cup diced tomato
sour cream - for dipping
salsa - for dipping
-Place chicken breast in a bowl with enough Italian dressing to coat; allow
to marinate 30 minutes in refrigerator.
-Grill marinated chicken until cooked through in a lightly oiled pan. Cut
into 3/4" pieces and set aside.
-Brush one side of tortilla with butter and place in frying pan over medium
heat.
-On one half of tortilla, add cheese, 1 Tbs. Tomatoes, peppers, and
Cajun seasoning (in that order). Make sure to spread to the edge of the
half. Top with diced chicken, fold empty tortilla side on top, and flip over
in pan so that cheese is on top of chicken.
-Cook until very warm throughout.
-Remove from pan to serving plate and cut into six equal wedges on one
side of plate.
-On the other side put lettuce, topped with 1/4 cup tomatoes, and then
topped with sour cream.
-Serve your favorite salsa in a small bowl on the side.
Serves : 1
1 boned, skinned chicken breast half
Italian salad dressing - to coat
12" flour tortilla
melted butter OR margarine - for coating
1 cup shredded Monterrey jack/cheddar cheese
1 Tbs. Diced tomato
1 Tbs. Diced Jalapeno pepper
Cajun seasoning - to taste
1/2 cup shredded lettuce
1/4 cup diced tomato
sour cream - for dipping
salsa - for dipping
-Place chicken breast in a bowl with enough Italian dressing to coat; allow
to marinate 30 minutes in refrigerator.
-Grill marinated chicken until cooked through in a lightly oiled pan. Cut
into 3/4" pieces and set aside.
-Brush one side of tortilla with butter and place in frying pan over medium
heat.
-On one half of tortilla, add cheese, 1 Tbs. Tomatoes, peppers, and
Cajun seasoning (in that order). Make sure to spread to the edge of the
half. Top with diced chicken, fold empty tortilla side on top, and flip over
in pan so that cheese is on top of chicken.
-Cook until very warm throughout.
-Remove from pan to serving plate and cut into six equal wedges on one
side of plate.
-On the other side put lettuce, topped with 1/4 cup tomatoes, and then
topped with sour cream.
-Serve your favorite salsa in a small bowl on the side.
Chicken Tortilla Soup
Serves: 8
1/4 cup butter OR margarine
1/4 cup all-purpose flour
3 cups chicken broth
1 cup milk
8 oz. Velveeta process cheese food - cubed
10 oz. can Ro*Tel® tomatoes and chilies
2 cups cooked, shredded chicken
1 tsp. cumin
1 tsp. chili powder
salt and pepper – to taste
flour tortillas – as needed, about 4 - 6
shredded Colby Jack cheese OR Mexican blend cheese – as needed
-In a pot, melt butter over medium heat. Stir in flour and cook, stirring
often, for 3 minutes.
-Slowly whisk in small amounts of chicken broth at a time, then whisk in
milk.
-Reduce heat to low and stir in Velveeta cubes; stir until melted.
-Stir in Ro*Tel, chicken, and spices.
-Once soup is heated through, it is ready to serve at this point. However,
if you wish to make tortilla strips, it can sit over low heat while they are
made. Stir the soup occasionally.
-For tortilla strips, cut tortillas into strips and deep-fry in 350 degree
vegetable or peanut oil until golden, then drain on cooling racks.
-Spoon a ladleful of soup into a bowl, add a handful of shredded cheese,
then spoon another ladleful of soup over cheese. Sprinkle tortilla strips
over top. Repeat for remaining servings.
Notes: If you want to save a lot of time, use crumbled tortilla chips instead
of tortilla strips. As a substitute for Ro*Tel, you can use 1 1/2 cups of
salsa. Spiciness can be easily adjusted by using spicy Ro*Tel or salsa
and/or adding cayenne pepper to the soup.
Serves: 8
1/4 cup butter OR margarine
1/4 cup all-purpose flour
3 cups chicken broth
1 cup milk
8 oz. Velveeta process cheese food - cubed
10 oz. can Ro*Tel® tomatoes and chilies
2 cups cooked, shredded chicken
1 tsp. cumin
1 tsp. chili powder
salt and pepper – to taste
flour tortillas – as needed, about 4 - 6
shredded Colby Jack cheese OR Mexican blend cheese – as needed
-In a pot, melt butter over medium heat. Stir in flour and cook, stirring
often, for 3 minutes.
-Slowly whisk in small amounts of chicken broth at a time, then whisk in
milk.
-Reduce heat to low and stir in Velveeta cubes; stir until melted.
-Stir in Ro*Tel, chicken, and spices.
-Once soup is heated through, it is ready to serve at this point. However,
if you wish to make tortilla strips, it can sit over low heat while they are
made. Stir the soup occasionally.
-For tortilla strips, cut tortillas into strips and deep-fry in 350 degree
vegetable or peanut oil until golden, then drain on cooling racks.
-Spoon a ladleful of soup into a bowl, add a handful of shredded cheese,
then spoon another ladleful of soup over cheese. Sprinkle tortilla strips
over top. Repeat for remaining servings.
Notes: If you want to save a lot of time, use crumbled tortilla chips instead
of tortilla strips. As a substitute for Ro*Tel, you can use 1 1/2 cups of
salsa. Spiciness can be easily adjusted by using spicy Ro*Tel or salsa
and/or adding cayenne pepper to the soup.
Double Chocolate Fudge Cola Cake
Serves : 18
1/2 cup butter
1 cup Coca-Cola®
1 oz. square semi-sweet baking chocolate
3/4 cup miniature marshmallows
2 1/3 cups all purpose flour
3/4 cup cocoa powder
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cup granulated sugar
1/2 cup shortening
1/2 cup vegetable oil
2 tsp. vanilla
2 eggs
3/4 cup buttermilk
1/2 cup butter
1/2 cup cocoa powder
1/4 cup Coca-Cola®
1/4 cup chocolate syrup
1 tsp. vanilla
3 cups powdered sugar
-In a saucepan, bring 1/2 cup butter, 1 cup Coke®, and baking chocolate
to a boil.
-Remove from heat and stir in marshmallows until dissolved.
-Set aside and allow to cool to room temperature.
-In a bowl, combine flour, 3/4 cup cocoa powder, baking powder, baking
soda, and salt. Set aside.
-With an electric mixer, beat together sugar, shortening, oil, and 2 tsp.
vanilla until fluffy.
-Add eggs and buttermilk and beat until smooth.
-Add 1/2 of the dry mixture into the wet mixture and beat until smooth,
scraping the sides of the bowl often.
-Add cooled Coke® mixture and beat.
-Add remaining dry mixture and beat for 4 minutes. Batter will be thick.
-Pour batter into a greased and floured 13" X 9" X 2" baking pan.
-Bake on top rack of a 350 degree oven for 35-40 minutes, or until
toothpick inserted in center comes out clean.
-Cream butter with an electric mixer.
-Add 1/2 cup cocoa powder, 1/4 cup Coke®, chocolate syrup, and 1 tsp.
vanilla and beat until smooth.
-Slowly add powdered sugar, scraping the sides of the bowl often, while
beating with the mixer.
-If frosting seems dry, add small amounts of Coke® until you reach
desired consistency.
-Frost cake while warm.
NOTES : Serve topped with natural vanilla bean ice cream.
Fried Apples
Serves : 6
1/4 cup bacon drippings OR real butter
6 tart apples - sliced
1 tsp. lemon juice
1/4 cup brown sugar
1/8 tsp. salt
1 tsp. ground cinnamon
1 dash nutmeg
-In a large skillet, melt bacon drippings.
-Place apples evenly over skillet bottom.
-Sprinkle lemon juice over them, then brown sugar, then salt.
-Cover and cook over low heat for 15 minutes until apples are tender
and juicy.
-Sprinkle with cinnamon and nutmeg.
Hash Brown Casserole
Serves: 8
10.25 oz. can condensed cream of chicken soup
8 oz. Colby cheese - grated
1/2 cup melted butter OR margarine
1 sm. onion - minced
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns
-Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.
-In a bowl, combine soup, cheese, butter, onion, salt, and pepper.
-Gently fold the potatoes into the mixture and pour into prepared pan.
-Bake in a 350 degree oven for 35-40 minutes, until heated through and
top is browned.
Serves : 18
1/2 cup butter
1 cup Coca-Cola®
1 oz. square semi-sweet baking chocolate
3/4 cup miniature marshmallows
2 1/3 cups all purpose flour
3/4 cup cocoa powder
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cup granulated sugar
1/2 cup shortening
1/2 cup vegetable oil
2 tsp. vanilla
2 eggs
3/4 cup buttermilk
1/2 cup butter
1/2 cup cocoa powder
1/4 cup Coca-Cola®
1/4 cup chocolate syrup
1 tsp. vanilla
3 cups powdered sugar
-In a saucepan, bring 1/2 cup butter, 1 cup Coke®, and baking chocolate
to a boil.
-Remove from heat and stir in marshmallows until dissolved.
-Set aside and allow to cool to room temperature.
-In a bowl, combine flour, 3/4 cup cocoa powder, baking powder, baking
soda, and salt. Set aside.
-With an electric mixer, beat together sugar, shortening, oil, and 2 tsp.
vanilla until fluffy.
-Add eggs and buttermilk and beat until smooth.
-Add 1/2 of the dry mixture into the wet mixture and beat until smooth,
scraping the sides of the bowl often.
-Add cooled Coke® mixture and beat.
-Add remaining dry mixture and beat for 4 minutes. Batter will be thick.
-Pour batter into a greased and floured 13" X 9" X 2" baking pan.
-Bake on top rack of a 350 degree oven for 35-40 minutes, or until
toothpick inserted in center comes out clean.
-Cream butter with an electric mixer.
-Add 1/2 cup cocoa powder, 1/4 cup Coke®, chocolate syrup, and 1 tsp.
vanilla and beat until smooth.
-Slowly add powdered sugar, scraping the sides of the bowl often, while
beating with the mixer.
-If frosting seems dry, add small amounts of Coke® until you reach
desired consistency.
-Frost cake while warm.
NOTES : Serve topped with natural vanilla bean ice cream.
Fried Apples
Serves : 6
1/4 cup bacon drippings OR real butter
6 tart apples - sliced
1 tsp. lemon juice
1/4 cup brown sugar
1/8 tsp. salt
1 tsp. ground cinnamon
1 dash nutmeg
-In a large skillet, melt bacon drippings.
-Place apples evenly over skillet bottom.
-Sprinkle lemon juice over them, then brown sugar, then salt.
-Cover and cook over low heat for 15 minutes until apples are tender
and juicy.
-Sprinkle with cinnamon and nutmeg.
Hash Brown Casserole
Serves: 8
10.25 oz. can condensed cream of chicken soup
8 oz. Colby cheese - grated
1/2 cup melted butter OR margarine
1 sm. onion - minced
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns
-Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.
-In a bowl, combine soup, cheese, butter, onion, salt, and pepper.
-Gently fold the potatoes into the mixture and pour into prepared pan.
-Bake in a 350 degree oven for 35-40 minutes, until heated through and
top is browned.
B-52 Shooter
Serving Size: 1
1/2 ounce Kalhua
1/2 ounce Triple Sec
1/2 ounce Bailey's Irish Cream
Layer each ingredient into a shooter glass in the order that they appear.
9 Layer Dip
2 strips lean bacon
1 can plain refried beans - (16 oz)
1/2 cup sour cream
1/2 teaspoon taco seasoning
3/4 cup shredded Cheddar cheese
3/4 cup guacamole (frozen or prepared)
1/3 cup diced tomatoes
1 tablespoon finely-chopped fresh cilantro
2 tablespoons sliced black olives
2 tablespoons finely-sliced green onions
Fry diced bacon until done, add refried beans and cook slowly and stir
frequently until the bacon and bacon drippings are mixed through about 15
minutes, remove from heat.
Mix taco seasoning with sour cream and set aside.
To built 9-layer dip place ingredients in this order. Place refried beans
on serving platter spread out to 1 to 1 1/2 inches thick - 1/2 cup
shredded cheese - 1/2 cup prepared sour cream - 3/4 cup guacamole - diced
tomatoes - diced cilantro - black olives - sliced green onion - 1/4 cup
cheese for garnish.
Serve with crisp corn chips and a very cold beverage of choice. Makes a
great snack or light lunch.
Serving Size: 1
1/2 ounce Kalhua
1/2 ounce Triple Sec
1/2 ounce Bailey's Irish Cream
Layer each ingredient into a shooter glass in the order that they appear.
9 Layer Dip
2 strips lean bacon
1 can plain refried beans - (16 oz)
1/2 cup sour cream
1/2 teaspoon taco seasoning
3/4 cup shredded Cheddar cheese
3/4 cup guacamole (frozen or prepared)
1/3 cup diced tomatoes
1 tablespoon finely-chopped fresh cilantro
2 tablespoons sliced black olives
2 tablespoons finely-sliced green onions
Fry diced bacon until done, add refried beans and cook slowly and stir
frequently until the bacon and bacon drippings are mixed through about 15
minutes, remove from heat.
Mix taco seasoning with sour cream and set aside.
To built 9-layer dip place ingredients in this order. Place refried beans
on serving platter spread out to 1 to 1 1/2 inches thick - 1/2 cup
shredded cheese - 1/2 cup prepared sour cream - 3/4 cup guacamole - diced
tomatoes - diced cilantro - black olives - sliced green onion - 1/4 cup
cheese for garnish.
Serve with crisp corn chips and a very cold beverage of choice. Makes a
great snack or light lunch.
Cookie Recipe
Serves : 112
5 cups oatmeal
2 cups butter
2 cups granulated sugar
2 cups brown sugar
4 eggs
2 tsp. vanilla
4 cups flour
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
24 oz. chocolate chips
18 oz. Hershey® Bar - grated
3 cups chopped nuts - your choice
-Measure out the oatmeal and place in blender, chopping with pulses for
about 20 seconds. Set aside.
-Cream the butter and both sugars.
-Add eggs and vanilla to creamed sugars.
-Combine flour, oatmeal, salt, baking powder, and soda. Slowly add to
wet mixture.
-Stir in chocolate chips, Hershey® Bar, and nuts.
-Roll into 1" balls and place 2" apart on an ungreased cookie sheet.
-Bake for 10 minutes in a 375 degree oven.
Serves : 112
5 cups oatmeal
2 cups butter
2 cups granulated sugar
2 cups brown sugar
4 eggs
2 tsp. vanilla
4 cups flour
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
24 oz. chocolate chips
18 oz. Hershey® Bar - grated
3 cups chopped nuts - your choice
-Measure out the oatmeal and place in blender, chopping with pulses for
about 20 seconds. Set aside.
-Cream the butter and both sugars.
-Add eggs and vanilla to creamed sugars.
-Combine flour, oatmeal, salt, baking powder, and soda. Slowly add to
wet mixture.
-Stir in chocolate chips, Hershey® Bar, and nuts.
-Roll into 1" balls and place 2" apart on an ungreased cookie sheet.
-Bake for 10 minutes in a 375 degree oven.
Chicken in Lettuce Wraps
Serves: 4-6
8 dried shiitake mushrooms
boiling water - as needed
1 Tbs. Hoisin sauce
1 Tbs. Soy sauce
1 Tbs. Dry sherry
2 Tbs. Oyster sauce
2 Tbs. Water
1 tsp. Sesame oil
1 tsp. Sugar
3 tsp. Cornstarch - divided
2 tsp. Dry sherry
2 tsp. Water
salt and pepper - to taste
1 1/2 lbs. Boned, skinned chicken breasts - sliced
1/3 cup vegetable oil - divided
1 tsp. Fresh minced ginger
2 cloves garlic - minced
2 green onions - minced
2 Sm. Dried chilies - optional
8 oz. Can bamboo shoots - drained, minced
8 oz. Can water chestnuts - drained, minced
1 head iceberg OR Bibb lettuce - leaves separated
1 package Chinese cellophane noodles - prepared as directed
-Prepare the sauce (see recipe below).
-Cover mushrooms with boiling water and let stand for 30 minutes; drain; trim
off and discard woody stems, then mince mushroom; set aside.
-Combine Hoisin sauce, soy sauce, 1 Tbs. Sherry, oyster sauce, 2 Tbs.
Water, sesame oil, sugar, and 2 tsp. Cornstarch; set aside.
-In a medium bowl, combine remaining 1 tsp. Cornstarch, 2 tsp. Sherry, 2 tsp.
Water, salt, and pepper; lay chicken into mixture and spoon over to coat. Stir
in 1 tsp. Vegetable oil and let sit 15 minutes to marinate.
-Heat a wok or large skillet over medium-high heat; stir-fry chicken in 3 Tbs.
Vegetable oil for 3 - 4 minutes; remove from wok/pan; chop chicken and set
aside.
-Heat 2 Tbsp. Vegetable oil in wok/pan; add ginger, garlic, onions, and chilies;
stir-fry for 1 minute; add mushrooms, bamboo shoots, and water chestnuts;
stir-fry for 2 minutes.
-Return chicken to wok/pan; pour in reserved mixture; simmer until thickened
and heated through.
-Spoon mixture into lettuce leaves and roll up like a burrito.
-Break cooked cellophane noodles into small pieces and spread evenly over
a serving platter; arrange prepared wraps over noodles.
-Spoon sauce over wraps (see recipe below).
Sauce for Chicken Lettuce Wraps
1/2 cup water
1/4 cup sugar
2 Tbs. Soy sauce
2 Tbs. Rice vinegar
2 Tbs. Ketchup
1 Tbs. Lemon juice
1 Tbs. Chinese hot mustard
1-3 tsp. Garlic chili paste
1/8 tsp. Sesame oil
-Dissolve the sugar in the water in a small bowl.
-Add remaining ingredients and mix well.
-Refrigerate until ready to serve the lettuce wraps.
Spinach and Artichoke Dip
Serves: 12
2 cloves garlic - minced
2 Tbls. minced onion
1/4 cup real butter
1/4 cup all-purpose flour
2 cups heavy cream
1/4 cup chicken broth
2 tsp. fresh-squeezed lemon juice
1/2 tsp. hot sauce
1/2 tsp. salt
1/4 cup sour cream
(2) 10 oz. boxes frozen chopped spinach - thawed, squeezed dry
through a fine sieve
12 oz. jar artichoke hearts - drained, coarsely chopped
1/2 cup shredded white cheddar cheese
-In a 2-quart saucepan over medium heat, sauté garlic and onion in
butter until golden, about 3 - 5 minutes.
-Stir in flour and cook for 1 minute.
-Slowly whisk in cream and broth and continue cooking until boiling.
-Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until
cheese has melted; remove from heat and allow to cool for 5 minutes.
-Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
-Fold the mixture into a microwave-safe serving dish, or into several
serving-size dishes.
-Sprinkle cheddar evenly over top(s).
-At this point, the dip can be refrigerated until ready to serve, if desired.
-Microwave dip on 50% power just until cheese has melted.
Notes: Serve with tortilla chips for dipping and sour cream and salsa.
Serves: 12
2 cloves garlic - minced
2 Tbls. minced onion
1/4 cup real butter
1/4 cup all-purpose flour
2 cups heavy cream
1/4 cup chicken broth
2 tsp. fresh-squeezed lemon juice
1/2 tsp. hot sauce
1/2 tsp. salt
1/4 cup sour cream
(2) 10 oz. boxes frozen chopped spinach - thawed, squeezed dry
through a fine sieve
12 oz. jar artichoke hearts - drained, coarsely chopped
1/2 cup shredded white cheddar cheese
-In a 2-quart saucepan over medium heat, sauté garlic and onion in
butter until golden, about 3 - 5 minutes.
-Stir in flour and cook for 1 minute.
-Slowly whisk in cream and broth and continue cooking until boiling.
-Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until
cheese has melted; remove from heat and allow to cool for 5 minutes.
-Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
-Fold the mixture into a microwave-safe serving dish, or into several
serving-size dishes.
-Sprinkle cheddar evenly over top(s).
-At this point, the dip can be refrigerated until ready to serve, if desired.
-Microwave dip on 50% power just until cheese has melted.
Notes: Serve with tortilla chips for dipping and sour cream and salsa.
Fish Batter
Serving Size : 1
3 Pounds Fish Fillets
2 Cups All-purpose flour
3 Cups Pancake mix
3 Cups Club soda
1 Tablespoon Onion powder
1 Tablespoon Seasoned salt
Dip moistened fish pieces evenly but lightly in the flour.
Dust off any excess flour and allow pieces to air dry on wax paper,
about 5 minutes.
Whip the pancake mix with the club soda to the consistency of
buttermilk- pourable,
but not too thin and not too thick. beat in the onion powder and
seasoned salt.
Dip floured fillets into batter and drop into 425 oil in heavy saucepan
using meat thermometer.
Brown about 4 minutes per side.
Arrange on cookie sheet in 325 oven until all pieces have been fired.
Serving Size : 1
3 Pounds Fish Fillets
2 Cups All-purpose flour
3 Cups Pancake mix
3 Cups Club soda
1 Tablespoon Onion powder
1 Tablespoon Seasoned salt
Dip moistened fish pieces evenly but lightly in the flour.
Dust off any excess flour and allow pieces to air dry on wax paper,
about 5 minutes.
Whip the pancake mix with the club soda to the consistency of
buttermilk- pourable,
but not too thin and not too thick. beat in the onion powder and
seasoned salt.
Dip floured fillets into batter and drop into 425 oil in heavy saucepan
using meat thermometer.
Brown about 4 minutes per side.
Arrange on cookie sheet in 325 oven until all pieces have been fired.
Ginger Sauce
Serving Size : 6
1/4 Cup Onion -- chop
1 Small Ginger root -- or
1/8 Teaspoon Ground ginger
1/2 Cup Soy sauce
1/4 Cup Rice wine vinegar
Combine all ingredients in blender container and process until smooth
. Serving: 2-1/3 tb each Serving suggestions:
Dip shrimp in Benihana Ginger Sauce.
Onion Soup
Serving Size : 8
1/2 Pound Firm white onions -- sliced
1/4 Cup Butter
2 Tablespoons Corn oil
3 Tablespoons Flour
1 Quart Chicken broth
1 Quart Beef broth
8 French Bread Slices
Swiss cheese -- shredded
Parmesan -- grated
Saute onions in butter and oil until onions are transparent, but not well
browned.
When tender, turn heat to lowest point and sprinkle with flour, stirring
vigorously.
Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8
oven-proof bowls.
Float a slice of bread atop each serving. Mix equal parts of cheese to smooth
paste and spread over bread.
Place all bowls on oven rack 4" from broiler heat and broil until cheese melts.
Serve at once. Leftover soup freezes well up to 6 months. r
Potato Soup
Serving Size : 8
1 3/4 Ounces Ham base
2 Quarts Chicken stock
8 Ounces Yellow onion -- dice
3 Ounces Margarine
2 Pounds Potatoes -- bite size
1 1/2 Teaspoons Black pepper
2 Cups Milk
3 Ounces Flour
3 Ounces Margarine
Combine chicken stock in sauce pan with ham base.
Stir until lumps are gone. In separate stock pot: melt first margarine
measurement;
add onion and sautee until transparent. Add potato bite size pieces and
pepper.
Add chicken stock mix and stir until well mixed. Bring mixture to a boil. In small
pan,
melt second margarine measure and add flour to create a roux. It should be
light brown in color.
When stock comes to a boil, add roux with a wire whisk.
This will cause the soup to start thickening. Return to a boil.
Slowly add the milk. If the soup is too thin, make additional roux and add it to
the soup.
If you need to do this, be sure to cook the roux until a tan color.
This will get rid of the raw flour taste. If the soup is too thick, thin it out with
more milk.
Serving Size : 8
1/2 Pound Firm white onions -- sliced
1/4 Cup Butter
2 Tablespoons Corn oil
3 Tablespoons Flour
1 Quart Chicken broth
1 Quart Beef broth
8 French Bread Slices
Swiss cheese -- shredded
Parmesan -- grated
Saute onions in butter and oil until onions are transparent, but not well
browned.
When tender, turn heat to lowest point and sprinkle with flour, stirring
vigorously.
Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8
oven-proof bowls.
Float a slice of bread atop each serving. Mix equal parts of cheese to smooth
paste and spread over bread.
Place all bowls on oven rack 4" from broiler heat and broil until cheese melts.
Serve at once. Leftover soup freezes well up to 6 months. r
Potato Soup
Serving Size : 8
1 3/4 Ounces Ham base
2 Quarts Chicken stock
8 Ounces Yellow onion -- dice
3 Ounces Margarine
2 Pounds Potatoes -- bite size
1 1/2 Teaspoons Black pepper
2 Cups Milk
3 Ounces Flour
3 Ounces Margarine
Combine chicken stock in sauce pan with ham base.
Stir until lumps are gone. In separate stock pot: melt first margarine
measurement;
add onion and sautee until transparent. Add potato bite size pieces and
pepper.
Add chicken stock mix and stir until well mixed. Bring mixture to a boil. In small
pan,
melt second margarine measure and add flour to create a roux. It should be
light brown in color.
When stock comes to a boil, add roux with a wire whisk.
This will cause the soup to start thickening. Return to a boil.
Slowly add the milk. If the soup is too thin, make additional roux and add it to
the soup.
If you need to do this, be sure to cook the roux until a tan color.
This will get rid of the raw flour taste. If the soup is too thick, thin it out with
more milk.
Creamed Spinach
Serving Size : 4
10 Ounces Can cream celery soup
1 Tablespoon Flour
4 Tablespoons Butter/Margarine Or Canola Oil
1/2 Teaspoon Garlic Salt
Salt And Pepper
20 Ounces Frozen Chopped Spinach
Cooked And Drained
1 Small Onion -- diced
In a saucepan, on medium heat, stir together with wire whisk soup, flour,
butter,
garlic salt, salt and pepper until smooth and piping hot.
Combine with spinach and onion.
Serving Size : 4
10 Ounces Can cream celery soup
1 Tablespoon Flour
4 Tablespoons Butter/Margarine Or Canola Oil
1/2 Teaspoon Garlic Salt
Salt And Pepper
20 Ounces Frozen Chopped Spinach
Cooked And Drained
1 Small Onion -- diced
In a saucepan, on medium heat, stir together with wire whisk soup, flour,
butter,
garlic salt, salt and pepper until smooth and piping hot.
Combine with spinach and onion.
Cinnamon Rolls
Serving Size : 12
DOUGH
1/4 cup warm water
1 cup milk -- room temperature
1 large egg -- beaten
1/4 cup butter -- softened
1 tablespoon sugar
1/2 teaspoon salt
4 cups all purpose white flour
1/2 package instant vanilla pudding mix
(3.4 oz box)
1 tablespoon bread machine yeast
FILLING
1 cup brown sugar -- packed
1 tablespoon cinnamon
1/4 cup butter -- softened
CREAM CHEESE CINNAMON FROSTING
4 ounces cream cheese -- softened
1/4 cup butter -- softened
1/2 teaspoon vanilla
1/2 tablespoon milk
1 1/2 cups powdered sugar
1/2 teaspoon cinnamon
Dough Add the dough ingredients, in the order listed, to the bread machine
and prepare using the dough setting.
On a lightly floured surface, roll out to an 18" by 30" rectangle.
The dough can also be handmade.
If you use regular yeast, you may want to let the rolls proof for 15-30 minutes
after assembly.
Filling In a small bowl, mix brown sugar and cinnamon.
Spread the softened butter over the dough and evenly
sprinkle on the sugar and cinnamon mixture.
Starting at the long edge of the dough, roll up tightly.
Mark the roll every 2 inches.
With a thread cut the roll by placing the thread under the roll at your mark,
crisscross over and pull to cut.
Place rolls into greased 8" or 9" baking pans 2" apart.
Cover and let rise in a warm, draft free place until almost double,
approximately 1 hour.
After rising, rolls should be touching each other and the sides of the pan.
Bake at 350 degrees F. for 15 to 20 minutes, or until golden brown.
Cream Cheese Cinnamon Frosting In a small bowl, mix cream cheese, butter,
vanilla and milk.
Add powdered sugar and cinnamon and mix until smooth.
Spread on warm rolls and serve immediately.
This recipe has been adjusted so that the dough can be prepared in your
bread machine.
Cinnamon Buns From Heaven
Serving Size : 12
***DOUGH***
2 pkg.active dry yeast
1 cup warm water -- (105-115 degree)
2/3 cup plus 1 tsp. granulated sugar -- divided
1 cup warmed milk
2/3 cup butter
2 teaspoons salt
2 eggs -- slightly beaten
7 cups all-purpose flour -- or more if needed,
-- up to 8
***FILLING***
1 cup melted butter -- divided (2 sticks)
1 3/4 cups granulated sugar -- divided
3 tablespoons ground cinnamon
1 1/2 cups chopped walnuts -- optional
1 1/2 cups raisins -- optional
***CREAMY GLAZE***
2/3 cup melted butter -- (1 stick plus 2
-- tbsp.)
4 cups powdered sugar
2 teaspoons vanilla
4 tablespoons hot water -- up to 8
To prepare dough: In a cup, combine yeast, warm water and 1tsp sugar
stir and set aside.
In a large bowl, mix milk, remaining 2/3 cup sugar, melted
butter, salt and eggs; stir well and add yeast mixture.
Add half the flour and beat until smooth.
Stir in enough of the remaining flour until
dough is slightly stiff (dough will be sticky).
Turn out onto a well-floured board; knead 5 -10 minutes.
Place in well-buttered glass or plastic bowl, cover and let rise in warm place,
free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
When doubled, punch down dough and let rest 5 minutes. Roll
out on
floured surface into a 15 x 20 inch rectangle.
To prepare filling: Spread dough with 1/2 cup melted
butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered
dough.
Sprinkle with walnuts and raisins, if desired.
Roll up jellyroll-fashion and pinch edge together to seal.
Cut into 12 slices.
Coat bottom of a 13 x 9 in. Baking pan and an 8in. Square
pan with remaining 1/2 cup melted butter, then
sprinkle with remaining 1/4 cup sugar.
Place cinnamon roll slices close together in
pans. Let rise in warm place until dough is doubled in bulk,
about 45
minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, or
until rolls are nicely browned. Cool rolls slightly.
To prepare glaze: Meanwhile, in medium bowl, mix melted butter,
powdered sugar and vanilla; add hot water 1 Tbsp. at a time
until glaze reaches desired spreading consistency.
Spread over slightly cooled rolls.
These will taste most like the originals if you use Makara Cinnamon
(available at the Cinnabon Stands) instead of conventional
powdered cinnamon from the supermarket.
Cinnabon's Frosting
1 pound margarine
1 pound cream cheese
2 pounds powdered sugar
2 teaspoons lemon juice
2 teaspoons vanilla extract
Allow margarine and cream cheese to reach room temperature. Beat cream
cheese and margarine together in a bowl with a mixer. Slowly add in all
powdered sugar. Once all of the sugar is in the bowl mix for at least an
additional 12 minutes. When almost done, add in the extracts.
Serving Size : 12
DOUGH
1/4 cup warm water
1 cup milk -- room temperature
1 large egg -- beaten
1/4 cup butter -- softened
1 tablespoon sugar
1/2 teaspoon salt
4 cups all purpose white flour
1/2 package instant vanilla pudding mix
(3.4 oz box)
1 tablespoon bread machine yeast
FILLING
1 cup brown sugar -- packed
1 tablespoon cinnamon
1/4 cup butter -- softened
CREAM CHEESE CINNAMON FROSTING
4 ounces cream cheese -- softened
1/4 cup butter -- softened
1/2 teaspoon vanilla
1/2 tablespoon milk
1 1/2 cups powdered sugar
1/2 teaspoon cinnamon
Dough Add the dough ingredients, in the order listed, to the bread machine
and prepare using the dough setting.
On a lightly floured surface, roll out to an 18" by 30" rectangle.
The dough can also be handmade.
If you use regular yeast, you may want to let the rolls proof for 15-30 minutes
after assembly.
Filling In a small bowl, mix brown sugar and cinnamon.
Spread the softened butter over the dough and evenly
sprinkle on the sugar and cinnamon mixture.
Starting at the long edge of the dough, roll up tightly.
Mark the roll every 2 inches.
With a thread cut the roll by placing the thread under the roll at your mark,
crisscross over and pull to cut.
Place rolls into greased 8" or 9" baking pans 2" apart.
Cover and let rise in a warm, draft free place until almost double,
approximately 1 hour.
After rising, rolls should be touching each other and the sides of the pan.
Bake at 350 degrees F. for 15 to 20 minutes, or until golden brown.
Cream Cheese Cinnamon Frosting In a small bowl, mix cream cheese, butter,
vanilla and milk.
Add powdered sugar and cinnamon and mix until smooth.
Spread on warm rolls and serve immediately.
This recipe has been adjusted so that the dough can be prepared in your
bread machine.
Cinnamon Buns From Heaven
Serving Size : 12
***DOUGH***
2 pkg.active dry yeast
1 cup warm water -- (105-115 degree)
2/3 cup plus 1 tsp. granulated sugar -- divided
1 cup warmed milk
2/3 cup butter
2 teaspoons salt
2 eggs -- slightly beaten
7 cups all-purpose flour -- or more if needed,
-- up to 8
***FILLING***
1 cup melted butter -- divided (2 sticks)
1 3/4 cups granulated sugar -- divided
3 tablespoons ground cinnamon
1 1/2 cups chopped walnuts -- optional
1 1/2 cups raisins -- optional
***CREAMY GLAZE***
2/3 cup melted butter -- (1 stick plus 2
-- tbsp.)
4 cups powdered sugar
2 teaspoons vanilla
4 tablespoons hot water -- up to 8
To prepare dough: In a cup, combine yeast, warm water and 1tsp sugar
stir and set aside.
In a large bowl, mix milk, remaining 2/3 cup sugar, melted
butter, salt and eggs; stir well and add yeast mixture.
Add half the flour and beat until smooth.
Stir in enough of the remaining flour until
dough is slightly stiff (dough will be sticky).
Turn out onto a well-floured board; knead 5 -10 minutes.
Place in well-buttered glass or plastic bowl, cover and let rise in warm place,
free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
When doubled, punch down dough and let rest 5 minutes. Roll
out on
floured surface into a 15 x 20 inch rectangle.
To prepare filling: Spread dough with 1/2 cup melted
butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered
dough.
Sprinkle with walnuts and raisins, if desired.
Roll up jellyroll-fashion and pinch edge together to seal.
Cut into 12 slices.
Coat bottom of a 13 x 9 in. Baking pan and an 8in. Square
pan with remaining 1/2 cup melted butter, then
sprinkle with remaining 1/4 cup sugar.
Place cinnamon roll slices close together in
pans. Let rise in warm place until dough is doubled in bulk,
about 45
minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, or
until rolls are nicely browned. Cool rolls slightly.
To prepare glaze: Meanwhile, in medium bowl, mix melted butter,
powdered sugar and vanilla; add hot water 1 Tbsp. at a time
until glaze reaches desired spreading consistency.
Spread over slightly cooled rolls.
These will taste most like the originals if you use Makara Cinnamon
(available at the Cinnabon Stands) instead of conventional
powdered cinnamon from the supermarket.
Cinnabon's Frosting
1 pound margarine
1 pound cream cheese
2 pounds powdered sugar
2 teaspoons lemon juice
2 teaspoons vanilla extract
Allow margarine and cream cheese to reach room temperature. Beat cream
cheese and margarine together in a bowl with a mixer. Slowly add in all
powdered sugar. Once all of the sugar is in the bowl mix for at least an
additional 12 minutes. When almost done, add in the extracts.
Pancakes
Serving Size 3 Makes 8 to 10 pancakes
nonstick spray
1 1/4 cups all-purpose flour
1 egg
1/4 cup granulated sugar
1 teaspoon baking powder -- (heaping)
1 teaspoon baking soda
1/4 cup cooking oil
1. Preheat a skillet over medium heat.
Use a pan with a nonstick surface or apply a little nonstick spray.
2. In a blender or with a mixer, combine all of the remaining ingredients
until smooth.
3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
4. When the edges appear to harden, flip the pancakes. They should
be light brown.
5. Cook on the other side for same amount of time, until light brown.
Serving Size 3 Makes 8 to 10 pancakes
nonstick spray
1 1/4 cups all-purpose flour
1 egg
1/4 cup granulated sugar
1 teaspoon baking powder -- (heaping)
1 teaspoon baking soda
1/4 cup cooking oil
1. Preheat a skillet over medium heat.
Use a pan with a nonstick surface or apply a little nonstick spray.
2. In a blender or with a mixer, combine all of the remaining ingredients
until smooth.
3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
4. When the edges appear to harden, flip the pancakes. They should
be light brown.
5. Cook on the other side for same amount of time, until light brown.
Batter Dipped Fish
3 Cups Soybean oil
2 Pounds Fresh cod fillets
1 Cups Self-rising flour
1/3 Cup Dry Mustard
1 Cup Water
1 Egg
2 Teaspoons Granulated sugar
2 Teaspoons Salt
Sift together mustard and flour.
Heat oil to 400. Cut the fish into approximately 7x2" wedges.
With a mixer blend the flour mixture, water, egg, sugar, and salt.
Dip each fillet into the batter coating generously and quickly drop in the
oil.
Fry each fillet until dark golden brown about 5 minutes.
Remove and drain. Soybean oil and mustard flour are the secrets here.
3 Cups Soybean oil
2 Pounds Fresh cod fillets
1 Cups Self-rising flour
1/3 Cup Dry Mustard
1 Cup Water
1 Egg
2 Teaspoons Granulated sugar
2 Teaspoons Salt
Sift together mustard and flour.
Heat oil to 400. Cut the fish into approximately 7x2" wedges.
With a mixer blend the flour mixture, water, egg, sugar, and salt.
Dip each fillet into the batter coating generously and quickly drop in the
oil.
Fry each fillet until dark golden brown about 5 minutes.
Remove and drain. Soybean oil and mustard flour are the secrets here.
Steak Sauce
Serving Size : 1
1/3 Cup Heinz 57 Sauce
1/3 Cup Worcestershire Sauce
1/3 Cup A-1 Steak Sauce
2 Tablespoons Light corn syrup
Combine as listed and funnel into bottle with tight fitting cap.
Keep refrigerated to use in a few months. Shake well before using.
Serving Size : 1
1/3 Cup Heinz 57 Sauce
1/3 Cup Worcestershire Sauce
1/3 Cup A-1 Steak Sauce
2 Tablespoons Light corn syrup
Combine as listed and funnel into bottle with tight fitting cap.
Keep refrigerated to use in a few months. Shake well before using.
