Yield: 4 Servings
1 4 skinless boneless chicken breast halves
1 lg Onion
2 md Zucchini
2 c Mushroom
2 TB Vegetable Oil
6 TB Soy Sauce
4 TB Butter
: Salt
: Pepper
2 ts Lemon Juice
3 ts Sesame Seeds
6 c Bean Sprouts
: Mustard Sauce
: Ginger Sauce
Slice chicken, onion, zucchini and mushrooms into bite-size pieces.
Spread 1 tbsp oil in a large frying pan over medium high. Spread
another tbsp oil in another pan over medium high heat. Begin by
sauteing the sliced chicken into one of the pans. Add 1 tbsp soy
sauce, 1 tbsp butter and a dash of salt and pepper to the chicken.
Add the onion and zucchini to the other pan. Add 2 tbsp soy sauce, 1
tbsp butter and a dash of salt and pepper. Saute the vegetables as
long as the chicken is cooking, being sure to stir both pan often.
When the chicken has sauteed for about 2 minutes or when it appears
white on all sides, slide the meat to one side of the pan, pour lemon
juice on it, then add the mushrooms to the other side of the pan.
Pour 1 tbsp of the soy sauce over the mushrooms, then add 1 tbsp
butter plus a dash of salt and pepper. Continue to stir both pans.
After 6 to 8 minutes, or when the chicken is done, sprinkle 1 tsp
sesame seeds over the chicken, then mix the chicken with the
mushrooms. Spoon the chicken mixture in 4 even portions on 4 plates
next to 4 even portions of the vegetables from the other pan. Pour
the bean sprouts into the same pan in which you cooked the vegetables
and cook over high heat. Add 2 tbsp soy sauce, 1 tbsp butter and a
dash of salt and pepper. Cook the sprouts for only a minute or two,
or until they have tenderized. Just before you serve the sprouts,
sprinkle 2 tsp sesame seeds on them. Serve the sprouts next to the
chicken and vegetables with mustard sauce and ginger sauce on the
side.
Monday, September 14, 2009
Benihana Ginger Sauce
Yield: 6 Servings
1/4 c Onion,chop
1 sm Ginger root,or
1/8 t ginger,Ground
1/2 c Soy sauce
1/4 c 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.
1/4 c Onion,chop
1 sm Ginger root,or
1/8 t ginger,Ground
1/2 c Soy sauce
1/4 c 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.
Benihana Ginger Salad Dressing
Yield: 1 Servings
1/2 c onion,Minced
1/2 c peanut oil
1/3 c rice vinegar
2 T water
2 T fresh ginger,Minced
2 T celery,Minced
2 T ketchup
4 t soy sauce
2 t sugar
2 t lemon juice
1/2 t garlic,Minced
1/2 t salt
1/4 t black pepper
1. Combine all ingredients in a blender. Blend on high speed for
about 30 seconds or until all of the ginger is well-pureed.
Makes 1 3/4 cups.
1/2 c onion,Minced
1/2 c peanut oil
1/3 c rice vinegar
2 T water
2 T fresh ginger,Minced
2 T celery,Minced
2 T ketchup
4 t soy sauce
2 t sugar
2 t lemon juice
1/2 t garlic,Minced
1/2 t salt
1/4 t black pepper
1. Combine all ingredients in a blender. Blend on high speed for
about 30 seconds or until all of the ginger is well-pureed.
Makes 1 3/4 cups.
Ben & Jerry's Heath Bar Ice Cream
Yield: 1 Servings
5 heath candy bars
3 eggs
1 c granulated sugar
3 c whipping cream
1 1/2 c half-and-half
3 t vanilla extract
1. Freeze the candy bars. 2. Beat the eggs by hand until fluffy. 3.
Slowly beat in the sugar. 4. Add the cream, half-and-half, and
vanilla, and mix well. 5. Pour the mixture into an ice cream maker
and freeze. 6. While the ice cream is freezing, place the frozen
candy bars in a plastic bag and break them into small pieces with a
knife handle. 7. When the ice cream is done, remove it from the ice
cream maker and add the candy pieces. Mix well with a large spoon and
store in the freezer.
Makes 1 quart.
5 heath candy bars
3 eggs
1 c granulated sugar
3 c whipping cream
1 1/2 c half-and-half
3 t vanilla extract
1. Freeze the candy bars. 2. Beat the eggs by hand until fluffy. 3.
Slowly beat in the sugar. 4. Add the cream, half-and-half, and
vanilla, and mix well. 5. Pour the mixture into an ice cream maker
and freeze. 6. While the ice cream is freezing, place the frozen
candy bars in a plastic bag and break them into small pieces with a
knife handle. 7. When the ice cream is done, remove it from the ice
cream maker and add the candy pieces. Mix well with a large spoon and
store in the freezer.
Makes 1 quart.
Ben & Jerry's Fresh Georgia Peach Ice Cream
Yield: 1 Servings
2 c ripe peaches,finely chopped
1 1/4 c sugar
1/2 juice of lemon
2 lg eggs
2 c heavy (or whipping cream)
1 c milk
Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover
and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the
peaches from the refrigerator and drain the juice into another bowl. Return the
peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy,
1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then
continue whisking until completely blended, about 1 minute more. Pour in the
cream and milk and whisk to blend. Add the peach juice and blend. Transfer the
mixture to an ice cream maker and freeze following manufacturer's instructions.
After the ice cream stiffens (about 2 minutes before if is done) add the peaches,
then continue freezing until the ice cream is ready. Makes 1 quart.
2 c ripe peaches,finely chopped
1 1/4 c sugar
1/2 juice of lemon
2 lg eggs
2 c heavy (or whipping cream)
1 c milk
Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover
and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the
peaches from the refrigerator and drain the juice into another bowl. Return the
peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy,
1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then
continue whisking until completely blended, about 1 minute more. Pour in the
cream and milk and whisk to blend. Add the peach juice and blend. Transfer the
mixture to an ice cream maker and freeze following manufacturer's instructions.
After the ice cream stiffens (about 2 minutes before if is done) add the peaches,
then continue freezing until the ice cream is ready. Makes 1 quart.
Belgian Fries
Yield: 1 Servings
Start by peeling some potatoes. Cut them in slices 1 cm (3/8") thick
and finally cut them into fries of 1 cm square. Dry the fries well in
paper or a towel before putting them into the oil.
Heat the oil in a hot frying pan or deep fryer to a temperature of
160C (320F). Put in a hand full of fries: not more at once because the
oil will cool down too much. Fry for a few minutes (4-8 depending on
the thickness and the kind of potatoes), stir.
Finally heat to 190C (375F) and fry for 2 minutes until crispy and
golden brown. This way the fries will be crispy on the outside and
soft on the inside, the way they should be.
Start by peeling some potatoes. Cut them in slices 1 cm (3/8") thick
and finally cut them into fries of 1 cm square. Dry the fries well in
paper or a towel before putting them into the oil.
Heat the oil in a hot frying pan or deep fryer to a temperature of
160C (320F). Put in a hand full of fries: not more at once because the
oil will cool down too much. Fry for a few minutes (4-8 depending on
the thickness and the kind of potatoes), stir.
Finally heat to 190C (375F) and fry for 2 minutes until crispy and
golden brown. This way the fries will be crispy on the outside and
soft on the inside, the way they should be.
Bbq Sauce Like Kenny Rogers
Yield: 3 Servings
1 c applesauce
1/2 c heintz ketchup
1 1/4 c light brown sugar -- pack
6 T lemon juice
1 salt and pepper
1/2 t paprika
1/2 t garlic salt
1/2 t cinnamon
In heavy saucepan bring mixture to boil. Stir constantly about 4 to
5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes)
making sure sugar is completely dissolved. Allow to cook without
stirring for 15 minutes on lowest possible heat, uncovered. Transfer
to top of double boiler over simmering watr if to be used as a
basting sauce forribs or chicken during baking; or cool sauce and
refrigerate covered to use in 30 days. Sauce freezes well.
1 c applesauce
1/2 c heintz ketchup
1 1/4 c light brown sugar -- pack
6 T lemon juice
1 salt and pepper
1/2 t paprika
1/2 t garlic salt
1/2 t cinnamon
In heavy saucepan bring mixture to boil. Stir constantly about 4 to
5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes)
making sure sugar is completely dissolved. Allow to cook without
stirring for 15 minutes on lowest possible heat, uncovered. Transfer
to top of double boiler over simmering watr if to be used as a
basting sauce forribs or chicken during baking; or cool sauce and
refrigerate covered to use in 30 days. Sauce freezes well.
Baskin Robbins Ice Cream Cake
--cake--
1 box white cake mix
1 1/4 c water
1/3 c vegetable oil
3 egg whites
--other ingredients--
1/2 -gallon box praline ice
-cream
4 c vanilla ice cream
1 12 -ounce container white
-frosting
--optional--
colored frosting
1. Make your cake following the directions on the box. If you are making the
white cake you will likely blend the cake mix with water, oil and 3 eggs. Pour the
batter into a greased 9x13-inch baking pan and bake at 350 degrees for 30 to 35
minutes. When cake is done, let it cool to room temperature.
2. When the cake has cooled, slice it in half and place each half on a wax-paper
covered cookie sheet, or a platter or tray that will fit into your freezer.
3. Use a sharp serrated knife (a bread knife works great) to slice the ice cream
through the middle, box and all, so that you have two 2-inch thick sheets of ice
cream. Peel the cardboard off the ice cream and lay a half upon each of cakes.
Slice the edges of the cake all the way around so that the cake is the same size
as the ice cream on top. Work quickly so that the ice cream doesn't melt. When
both cake have been trimmed, place them into the freezer for an hour or two.
4. When you are ready to frost the cake, take the two pints (4 cups) of vanilla ice
cream out of the freezer for 20 to 30 minutes to soften. Stir the ice cream so that
it is smooth, like frosting. Use a frosting knife or spatula to coat each cake with
about 2 cups of ice cream. Cover the entire surface thoroughly so that you
cannot see any of the cake. Pop the cakes into the freezer for an hour or so to
set up.
5. When the cakes have set, fill a pastry bag (with a fancy tip) with white frosting
to decorate all around the top edge of the cake. Also decorate around the bottom
of the cake. Use colored frosting and different tips to add inspired artistic flair
and writing on the cake, as needed. Cover the cakes and keep them in your
freezer until party time.
6. When you are ready to serve the cakes, leave them out for 10 to 15 minutes
before slicing. Cut the cakes with a sharp knife that has been held under hot
water.
1 box white cake mix
1 1/4 c water
1/3 c vegetable oil
3 egg whites
--other ingredients--
1/2 -gallon box praline ice
-cream
4 c vanilla ice cream
1 12 -ounce container white
-frosting
--optional--
colored frosting
1. Make your cake following the directions on the box. If you are making the
white cake you will likely blend the cake mix with water, oil and 3 eggs. Pour the
batter into a greased 9x13-inch baking pan and bake at 350 degrees for 30 to 35
minutes. When cake is done, let it cool to room temperature.
2. When the cake has cooled, slice it in half and place each half on a wax-paper
covered cookie sheet, or a platter or tray that will fit into your freezer.
3. Use a sharp serrated knife (a bread knife works great) to slice the ice cream
through the middle, box and all, so that you have two 2-inch thick sheets of ice
cream. Peel the cardboard off the ice cream and lay a half upon each of cakes.
Slice the edges of the cake all the way around so that the cake is the same size
as the ice cream on top. Work quickly so that the ice cream doesn't melt. When
both cake have been trimmed, place them into the freezer for an hour or two.
4. When you are ready to frost the cake, take the two pints (4 cups) of vanilla ice
cream out of the freezer for 20 to 30 minutes to soften. Stir the ice cream so that
it is smooth, like frosting. Use a frosting knife or spatula to coat each cake with
about 2 cups of ice cream. Cover the entire surface thoroughly so that you
cannot see any of the cake. Pop the cakes into the freezer for an hour or so to
set up.
5. When the cakes have set, fill a pastry bag (with a fancy tip) with white frosting
to decorate all around the top edge of the cake. Also decorate around the bottom
of the cake. Use colored frosting and different tips to add inspired artistic flair
and writing on the cake, as needed. Cover the cakes and keep them in your
freezer until party time.
6. When you are ready to serve the cakes, leave them out for 10 to 15 minutes
before slicing. Cut the cakes with a sharp knife that has been held under hot
water.
Baskin Robbins B.R. Blast
Yield: 1 Servings
**Cappuccino**
1 c cold espresso
1 c whole milk
1/3 c granulated sugar
1 heaping cup vanilla ice
-cream
2 c ice (or ice cubes),Crushed
**Garnish**
whipped cream
cinnamon
1. Combine the espresso, milk and sugar in a blender and mix on medium
speed for 15 seconds to dissolve sugar.
2. Add ice cream and ice then blend on high speed until smooth and creamy.
3. Pour drink into two 16-ounce glasses. If desired, add whipped cream to the
top of each drink followed by a sprinkle of cinnamon.
Makes 2 large drinks.
Mocha For this version, add 2 tablespoons of chocolate syrup to the recipe
above and prepare as described.
**Cappuccino**
1 c cold espresso
1 c whole milk
1/3 c granulated sugar
1 heaping cup vanilla ice
-cream
2 c ice (or ice cubes),Crushed
**Garnish**
whipped cream
cinnamon
1. Combine the espresso, milk and sugar in a blender and mix on medium
speed for 15 seconds to dissolve sugar.
2. Add ice cream and ice then blend on high speed until smooth and creamy.
3. Pour drink into two 16-ounce glasses. If desired, add whipped cream to the
top of each drink followed by a sprinkle of cinnamon.
Makes 2 large drinks.
Mocha For this version, add 2 tablespoons of chocolate syrup to the recipe
above and prepare as described.
Baked Beans Like Boston Chicken
Yield: 6 Servings
14 c onions,Dried
1 reconstitute in 1/4 c hot
1 water 5 minutes
24 oz-jar great northern beans
1 c hunt's ketchup
1/2 c open pit hickory flavored
1 bbq sauce
1 lg can baked beans
While onions are softening, empty jar of northern beans into a 4-
quart baking dish or pan. Add pork and beans to northern beans. Stir in
onion, ketchup, BBQ sauce and ham. Bake, uncovered at 350 about
30-35 minutes or until piping hot. Stir 2-3 times during baking.
Refrigerate covered, to use in 1 week. Freeze to use in 4 months.
14 c onions,Dried
1 reconstitute in 1/4 c hot
1 water 5 minutes
24 oz-jar great northern beans
1 c hunt's ketchup
1/2 c open pit hickory flavored
1 bbq sauce
1 lg can baked beans
While onions are softening, empty jar of northern beans into a 4-
quart baking dish or pan. Add pork and beans to northern beans. Stir in
onion, ketchup, BBQ sauce and ham. Bake, uncovered at 350 about
30-35 minutes or until piping hot. Stir 2-3 times during baking.
Refrigerate covered, to use in 1 week. Freeze to use in 4 months.
Bake And Baste Chicken
Yield: 4 Servings
1/4 c canola oil
1 T honey
1 T lime juice
1/4 t paprika
4 chicken breast halves.
-washed and p,atted dry
In a small bowl, combine oil, honey, lime juice and paprika. Place
chicken, skin side up, in a single layer in 7-inch by 11 inch baking
dish. Spread with some of oil mixture.
Bake in a preheated 400 F oven 35 to 40 minutes, basting every 8 to 10
minutes with remaining oil mixture, or until well browned and juices
run clear when thickest part of chicken is cut. Remove from oven.
Cover with foil and let stand 15 minutes. This softens chicken and
keeps it hot until served. Makes 4 servings.
1/4 c canola oil
1 T honey
1 T lime juice
1/4 t paprika
4 chicken breast halves.
-washed and p,atted dry
In a small bowl, combine oil, honey, lime juice and paprika. Place
chicken, skin side up, in a single layer in 7-inch by 11 inch baking
dish. Spread with some of oil mixture.
Bake in a preheated 400 F oven 35 to 40 minutes, basting every 8 to 10
minutes with remaining oil mixture, or until well browned and juices
run clear when thickest part of chicken is cut. Remove from oven.
Cover with foil and let stand 15 minutes. This softens chicken and
keeps it hot until served. Makes 4 servings.
Bailey's Original Irish Cream
Yield: 1 Servings
1 c light cream
1 cn eagle sweetened condensed
-milk (14,oz.)
1 2/3 c irish whiskey
1 t coffee,Instant
2 T hershey's chocolate syrup
1 t vanilla extract
1 t almond extract
1. Combine all the ingredients in a blender set on high speed for
30 seconds
1 c light cream
1 cn eagle sweetened condensed
-milk (14,oz.)
1 2/3 c irish whiskey
1 t coffee,Instant
2 T hershey's chocolate syrup
1 t vanilla extract
1 t almond extract
1. Combine all the ingredients in a blender set on high speed for
30 seconds
Baby Ruth Candy Bar (Nestle)
**Centers**
1/4 c whole milk
5 unwrapped caramels
1 T light corn syrup
1 t butter
1/4 t vanilla
1/8 t salt
1 1/4 c powdered sugar
**Outside**
20 unwrapped caramels
1 1/2 t water
2 c dry roasted peanuts
1 12-ounce bag milk chocolate-chips
1. Combine all ingredients for the centers, except the powdered
sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts.
When the mixture is smooth, add 3/4 cup of powdered sugar. Stir. Save the
remaining 1/2 cup of powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often,
then turn off the heat.
3. When the temperature of the candy begins to drop, add the remaining 1/2 cup
powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep
mixing until the candy cools and thickens and can no longer be mixed. That should take
a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let
it sit too long -- you want the candy to still be warm and pliable when
you shape it. Take a tablespoon-size portion and roll it between your palms
or on a counter top until it forms a roll with the width of your index
finger, and measuring about 4 1/2-inches long. Repeat with the remaining center
candy mixture and place the rolls on wax paper. You should have 8 rolls. Let the center
rolls sit out for an hour or two to firm up.
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over
low heat. Stir often until the caramels melt completely, then turn off the heat. If you work
fast this caramel will stay warm while you make the
candy bars.
6. Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and
working quickly, "paint" a coating of caramel onto one side of a center roll. Quickly turn
the center over, caramel-side-down, onto the peanuts and press gently so that the
peanuts stick to the surface of the candy. Paint more caramel onto the other side of the
roll and press it down onto the peanuts. The candy should have a solid layer of peanuts
covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the
peanuts to coat the roll completely. Place the candy bar onto wax paper, and repeat with
the remaining ingredients. Place these bars into your refrigerator for an hour or two so
that they firm up.
7. Pour the milk chocolate chips into a glass or ceramic bowl and zap it in the
microwave for 2 minutes on 50% power. Gently stir the chips, then heat for an additional
30 seconds at 50% power. Repeat if necessary, stirring gently after each 30 seconds.
Don't over cook the chips or the chocolate will burn and seize up on you.
8. Drop a candy bar center into the melted milk chocolate. Cover the candy bar with
chocolate using two forks, one in each hand. When the candy is covered with chocolate,
balance the bar on both of the forks, one at each end of the candy bar, and tap the forks
on the top edge of the bowl so that much of the chocolate drops off. Carefully place the
candy bar onto wax paper and remove the two forks. Repeat with the remaining
ingredients, and then chill the candy bars until firm. Makes 8 candy bars.
1/4 c whole milk
5 unwrapped caramels
1 T light corn syrup
1 t butter
1/4 t vanilla
1/8 t salt
1 1/4 c powdered sugar
**Outside**
20 unwrapped caramels
1 1/2 t water
2 c dry roasted peanuts
1 12-ounce bag milk chocolate-chips
1. Combine all ingredients for the centers, except the powdered
sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts.
When the mixture is smooth, add 3/4 cup of powdered sugar. Stir. Save the
remaining 1/2 cup of powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often,
then turn off the heat.
3. When the temperature of the candy begins to drop, add the remaining 1/2 cup
powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep
mixing until the candy cools and thickens and can no longer be mixed. That should take
a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let
it sit too long -- you want the candy to still be warm and pliable when
you shape it. Take a tablespoon-size portion and roll it between your palms
or on a counter top until it forms a roll with the width of your index
finger, and measuring about 4 1/2-inches long. Repeat with the remaining center
candy mixture and place the rolls on wax paper. You should have 8 rolls. Let the center
rolls sit out for an hour or two to firm up.
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over
low heat. Stir often until the caramels melt completely, then turn off the heat. If you work
fast this caramel will stay warm while you make the
candy bars.
6. Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and
working quickly, "paint" a coating of caramel onto one side of a center roll. Quickly turn
the center over, caramel-side-down, onto the peanuts and press gently so that the
peanuts stick to the surface of the candy. Paint more caramel onto the other side of the
roll and press it down onto the peanuts. The candy should have a solid layer of peanuts
covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the
peanuts to coat the roll completely. Place the candy bar onto wax paper, and repeat with
the remaining ingredients. Place these bars into your refrigerator for an hour or two so
that they firm up.
7. Pour the milk chocolate chips into a glass or ceramic bowl and zap it in the
microwave for 2 minutes on 50% power. Gently stir the chips, then heat for an additional
30 seconds at 50% power. Repeat if necessary, stirring gently after each 30 seconds.
Don't over cook the chips or the chocolate will burn and seize up on you.
8. Drop a candy bar center into the melted milk chocolate. Cover the candy bar with
chocolate using two forks, one in each hand. When the candy is covered with chocolate,
balance the bar on both of the forks, one at each end of the candy bar, and tap the forks
on the top edge of the bowl so that much of the chocolate drops off. Carefully place the
candy bar onto wax paper and remove the two forks. Repeat with the remaining
ingredients, and then chill the candy bars until firm. Makes 8 candy bars.
Auntie Anne's Pretzels
1 1/4 c water,Warm
1 T plus 1/4 teaspoon yeast
3 3/4 c all-purpose flour
3/4 c plus 2 tablespoons powdered
-sugar
1 1/2 t salt
2 t vegetable oil
Bath ===========================
4 c water,Warm
1/2 c baking soda
Other ==========================
1/4 c butter,melted
kosher (or pretzel salt)
Cinnamon Topping ===============
1/2 c granulated sugar
2 t cinnamon
1. Dissolve the yeast in the warm water in a small bowl or cup. Let it sit for a few
minutes.
2. Combine flour, powdered sugar and salt in a large mixing bowl. Add water with yeast
and vegetable oil. Stir with a spoon and then use your hands to form the dough into a
ball. Knead the dough for 5 minutes on a lightly floured surface. Dough will be nice and
smooth when it's ready. Place the dough into a lightly oiled bowl, cover it and, and store
it in a warm place for about 45 minutes or until the dough doubles in size.
3. When dough has risen, preheat oven to 425 degrees.
4. Make a bath for the pretzels by combining the baking soda with the warm water and
stir until baking soda is mostly dissolved.
5. Remove the dough from the bowl and divide it into 8 even portions. Roll each portion
on a flat non-floured surface until it is about 3 feet long. Pick up both ends of the dough
and give it a little spin so the middle
of the dough spins around once. Lay the dough down with the loop nearest to you. Fold
the ends down toward you and pinch to attach them to the bottom of the loop. The twist
should be in the middle.
6. Holding the pinched ends, dip each pretzel into the bath solution. Put each pretzel on
a paper towel for a moment to blot the excess liquid. Arrange the pretzels on a baking
sheet sprayed with non-stick spray. If you want salt, sprinkle pretzels with kosher or
pretzel salt. Don't salt any pretzels you plan to coat with cinnamon/sugar. You will likely
have to use two baking sheets, and be sure to bake them separately. Bake the the
pretzels for 4 minutes, then spin the pan halfway around and bake for another 4 to 5
minutes or until the pretzels are golden brown.
7. Remove the pretzels from the oven, and let them cool for a couple minutes. If you
want to eat some now, brush 'em with melted butter first, if desired, before serving. If
you want the cinnamon/sugar coating make it by combining the 1/2 cup sugar and 2
teaspoons cinnamon in a small bowl. Brush the unsalted pretzels you plan to coat with a
generous amount of melted butter. Sprinkle a heavy coating of the cinnamon/sugar onto
the entire surface of the pretzels over a plate.
1 T plus 1/4 teaspoon yeast
3 3/4 c all-purpose flour
3/4 c plus 2 tablespoons powdered
-sugar
1 1/2 t salt
2 t vegetable oil
Bath ===========================
4 c water,Warm
1/2 c baking soda
Other ==========================
1/4 c butter,melted
kosher (or pretzel salt)
Cinnamon Topping ===============
1/2 c granulated sugar
2 t cinnamon
1. Dissolve the yeast in the warm water in a small bowl or cup. Let it sit for a few
minutes.
2. Combine flour, powdered sugar and salt in a large mixing bowl. Add water with yeast
and vegetable oil. Stir with a spoon and then use your hands to form the dough into a
ball. Knead the dough for 5 minutes on a lightly floured surface. Dough will be nice and
smooth when it's ready. Place the dough into a lightly oiled bowl, cover it and, and store
it in a warm place for about 45 minutes or until the dough doubles in size.
3. When dough has risen, preheat oven to 425 degrees.
4. Make a bath for the pretzels by combining the baking soda with the warm water and
stir until baking soda is mostly dissolved.
5. Remove the dough from the bowl and divide it into 8 even portions. Roll each portion
on a flat non-floured surface until it is about 3 feet long. Pick up both ends of the dough
and give it a little spin so the middle
of the dough spins around once. Lay the dough down with the loop nearest to you. Fold
the ends down toward you and pinch to attach them to the bottom of the loop. The twist
should be in the middle.
6. Holding the pinched ends, dip each pretzel into the bath solution. Put each pretzel on
a paper towel for a moment to blot the excess liquid. Arrange the pretzels on a baking
sheet sprayed with non-stick spray. If you want salt, sprinkle pretzels with kosher or
pretzel salt. Don't salt any pretzels you plan to coat with cinnamon/sugar. You will likely
have to use two baking sheets, and be sure to bake them separately. Bake the the
pretzels for 4 minutes, then spin the pan halfway around and bake for another 4 to 5
minutes or until the pretzels are golden brown.
7. Remove the pretzels from the oven, and let them cool for a couple minutes. If you
want to eat some now, brush 'em with melted butter first, if desired, before serving. If
you want the cinnamon/sugar coating make it by combining the 1/2 cup sugar and 2
teaspoons cinnamon in a small bowl. Brush the unsalted pretzels you plan to coat with a
generous amount of melted butter. Sprinkle a heavy coating of the cinnamon/sugar onto
the entire surface of the pretzels over a plate.
Aunt Pajama's Pancake Mix
Yield: 8 Servings
THE MIX ========================
2 c self-rising flour
2 c bisquick
1/2 c sugar
1/2 c non-dairy creamer powder
TO USE THE MIX =================
1 egg
8 oz 7-up
1 3/4 c prepared pancake mix
THE MIX-In an 8-cup container, stir together flour, Bisquick, sugar
and creamer. Cover tightly. Refrigerate mix to use within 3 months.
Makes 7 cups of mix. TO USE-Into blender,put egg, 7-up and prepared
pancake mix. Blend at high speed until smooth, 1 minute. Allow 1/3 c
batter for each 6" pancakes. Makes 8 pancakes. .
THE MIX ========================
2 c self-rising flour
2 c bisquick
1/2 c sugar
1/2 c non-dairy creamer powder
TO USE THE MIX =================
1 egg
8 oz 7-up
1 3/4 c prepared pancake mix
THE MIX-In an 8-cup container, stir together flour, Bisquick, sugar
and creamer. Cover tightly. Refrigerate mix to use within 3 months.
Makes 7 cups of mix. TO USE-Into blender,put egg, 7-up and prepared
pancake mix. Blend at high speed until smooth, 1 minute. Allow 1/3 c
batter for each 6" pancakes. Makes 8 pancakes. .
Aunt Jemima Maple Syrup
Yield: 1 Servings
2 c water
1 c granulated sugar
2 c dark corn syrup
1/4 t salt
1 t maple flavoring
Combine the first four ingredients in a suacepan over medium heat.
Stir occasionally, until the mixture comes to a full boil. Let it boil for 7 minutes.
Turn the heat off and let the syrup cool for 15 minutes.
Add the maple flavoring and stir.
When completely cool, transfer the syrup to a covered plastic or glass container.
Makes 1 quart.
For syrup with a butter flavor, just add 3tablespoons of butter to the mixture
before heating.
For a lighter syrup, use a sugar substitute instead of the granulated sugar.
2 c water
1 c granulated sugar
2 c dark corn syrup
1/4 t salt
1 t maple flavoring
Combine the first four ingredients in a suacepan over medium heat.
Stir occasionally, until the mixture comes to a full boil. Let it boil for 7 minutes.
Turn the heat off and let the syrup cool for 15 minutes.
Add the maple flavoring and stir.
When completely cool, transfer the syrup to a covered plastic or glass container.
Makes 1 quart.
For syrup with a butter flavor, just add 3tablespoons of butter to the mixture
before heating.
For a lighter syrup, use a sugar substitute instead of the granulated sugar.
Arthur Treacher's Fish Batter
Yield: 1 Servings
3 lb Fish Fillets
2 c All-purpose flour
3 c Pancake mix
3 c Club soda
1 T Onion powder
1 T Seasoned salt
Dip moistened fish pieces evenly but lightly in the flour.
Dust off any excess flour and allow pieces to air dry on waxed 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.
3 lb Fish Fillets
2 c All-purpose flour
3 c Pancake mix
3 c Club soda
1 T Onion powder
1 T Seasoned salt
Dip moistened fish pieces evenly but lightly in the flour.
Dust off any excess flour and allow pieces to air dry on waxed 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.
Thursday, August 13, 2009
Arizona Green Tea With Ginseng And Honey
Yield: 2 Servings
2 qt water
1 lipton green tea bag
1/2 c sugar
2 T honey
3 T lemon juice
1/4 t ginseng extract
Hard to believe it takes only one regular-size green tea bag to make
this entire 2-quart clone of the popular iced tea in the foam green bottles.
Find the liquid ginseng for this recipe in your local health food store.
Be sure to get American ginseng if you can -- since the Chinese stuff can
taste pretty rank.
1. Heat water in a large saucepan until it boils. Turn off heat, put the teabag in
the water, then cover the pan and let the tea steep for 1 hour.
2. Pour the sugar and honey into a 2-quart pitcher. Pour the tea into the pitcher
and stir to dissolve sugar.
3. Add lemon juice and ginseng and stir. Chill and serve.
2 qt water
1 lipton green tea bag
1/2 c sugar
2 T honey
3 T lemon juice
1/4 t ginseng extract
Hard to believe it takes only one regular-size green tea bag to make
this entire 2-quart clone of the popular iced tea in the foam green bottles.
Find the liquid ginseng for this recipe in your local health food store.
Be sure to get American ginseng if you can -- since the Chinese stuff can
taste pretty rank.
1. Heat water in a large saucepan until it boils. Turn off heat, put the teabag in
the water, then cover the pan and let the tea steep for 1 hour.
2. Pour the sugar and honey into a 2-quart pitcher. Pour the tea into the pitcher
and stir to dissolve sugar.
3. Add lemon juice and ginseng and stir. Chill and serve.
Arby's Sauce
Yield: 1 Servings
1 c ketchup
2 t water
1/4 t garlic powder
1/4 t onion powder
1/4 t pepper
1/4 t salt
1/2 t Tabasco pepper sauce
1. Combine all the ingredients in a small saucepan and cook over
medium heat, stirring constantly, until the sauce begins to boil, 5 to 10
minutes.
2. Remove the sauce from the heat. Cover and allow to cool.
3. Pour into a covered container for storage in your refrigerator. Keeps for a
month or two. Makes 1 cup.
1 c ketchup
2 t water
1/4 t garlic powder
1/4 t onion powder
1/4 t pepper
1/4 t salt
1/2 t Tabasco pepper sauce
1. Combine all the ingredients in a small saucepan and cook over
medium heat, stirring constantly, until the sauce begins to boil, 5 to 10
minutes.
2. Remove the sauce from the heat. Cover and allow to cool.
3. Pour into a covered container for storage in your refrigerator. Keeps for a
month or two. Makes 1 cup.
Arby's Jamocha Shake
Yield: 2 Servings
1 c cold coffee
1 c low-fat milk
3 T granulated sugar
1 ds salt
3 c vanilla ice cream
3 T chocolate syrup
1. Combine the coffee, milk, sugar and salt in a blender and mix on
medium speed for 15 seconds to dissolve the sugar.
2. Add ice cream, and chocolate syrup then blend on high speed until smooth
and creamy. Stop blender and stir mixture with a spoon if necessary to help
blend ingredients.
3. Pour drink into two 16-ounce glasses. Makes 2 large drinks.
1 c cold coffee
1 c low-fat milk
3 T granulated sugar
1 ds salt
3 c vanilla ice cream
3 T chocolate syrup
1. Combine the coffee, milk, sugar and salt in a blender and mix on
medium speed for 15 seconds to dissolve the sugar.
2. Add ice cream, and chocolate syrup then blend on high speed until smooth
and creamy. Stop blender and stir mixture with a spoon if necessary to help
blend ingredients.
3. Pour drink into two 16-ounce glasses. Makes 2 large drinks.
Arby's Horsey Sauce
Yield: 1 Servings
1 c Mayo
3 T Bottled Horseradish Sauce
1 T Sugar
2 pk Equal
Mix all well. Keep refrigerated, tightly covered to use in 2 weeks.
Do not freeze.
1 c Mayo
3 T Bottled Horseradish Sauce
1 T Sugar
2 pk Equal
Mix all well. Keep refrigerated, tightly covered to use in 2 weeks.
Do not freeze.
Arby's Bronco Berry Sauce
Yield: 1 Servings
3/4 c water
1/3 c sugar
1/4 c corn syrup
3 T pectin
2 t cornstarch
1 t vinegar
50 dr or 1/4 teaspoon red food
-coloring
1/8 t onion powder
dash cayenne pepper
dash garlic powder
dash paprika
1/4 c red bell pepper,Minced
1/2 t minced jalapeno,Canned
-peppers
1. Combine all the ingredients except the bell pepper and minced
jalapeno in a small saucepan. Whisk well.
2. Set saucepan over medium/high heat, uncovered. Add peppers and bring
mixture to a full boil, stirring often.
3. Reduce heat and simmer sauce for 5 to 7 minutes, or until thick.
Remove from heat and let sauce sit for about 10 minutes. Stir and cover.
4. Use sauce when it reaches room temperature or cover and chill until
needed.
3/4 c water
1/3 c sugar
1/4 c corn syrup
3 T pectin
2 t cornstarch
1 t vinegar
50 dr or 1/4 teaspoon red food
-coloring
1/8 t onion powder
dash cayenne pepper
dash garlic powder
dash paprika
1/4 c red bell pepper,Minced
1/2 t minced jalapeno,Canned
-peppers
1. Combine all the ingredients except the bell pepper and minced
jalapeno in a small saucepan. Whisk well.
2. Set saucepan over medium/high heat, uncovered. Add peppers and bring
mixture to a full boil, stirring often.
3. Reduce heat and simmer sauce for 5 to 7 minutes, or until thick.
Remove from heat and let sauce sit for about 10 minutes. Stir and cover.
4. Use sauce when it reaches room temperature or cover and chill until
needed.
Applebee's Tequila Lime Chicken
**Marinade**
1 c water
1/3 c teriyaki sauce
2 T lime juice
2 t garlic,Minced
1 t mesquite liquid smoke
-flavoring
1/2 t salt
1/4 t ginger,Ground
1/4 t tequila
4 chicken breast fillets
**Mexi-Ranch Dressing**
1/4 c mayonnaise
1/4 c sour cream
1 T milk
2 t tomato,Minced
1 1/2 t white vinegar
1 t minced jalapeno,Canned
slices,(nacho slices)
1 t onion,Minced
1/4 t parsley,Dried
1/4 t Tabasco pepper sauce
1/8 t salt
1/8 t dill weed,Dried
1/8 t paprika
1/8 t cayenne pepper
1/8 t cumin
1/8 t chili powder
1 ds garlic powder
1 ds black pepper,Ground
**other**
1 c cheddar/monterey jack cheese
- blend,shredded
2 c crumbled corn chips or,(see
tidbits) fried tortilla strips
1. Prepare marinade by combining marinade ingredients in a medium bowl. Add
the chicken to the bowl, cover and chill for 2 to 3 hours.
2. Make the mexi-ranch dressing by combining all of the ingredients in a medium
bowl. Mix well until smooth, then cover dressing and chill it until needed.
3. When you are ready to prepare the entree, preheat the oven to high broil.
Also, preheat your barbecue or indoor grill to high heat. When the grill is hot
cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're
done.
4. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch
dressing over each piece of chicken (you'll have plenty left over), followed by 1/4
cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just
until the cheese has melted.
5. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of
four plates. Slide a chicken breast onto the chips on each plate and serve with
your choice of rice, and pico de gallo, or salsa. Serves 4.
Tidbits: Crumbling store-bought tortilla chips is the easy way to make the bed of
crunchy chips that the tequila lime chicken rests on. But, you can make tortilla
strips like those served at the restaurant by cutting a stack of eight 6-inch corn
tortillas in half. Stack the halves on top of each other and slice the tortillas into
thin strips. Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5
minutes or until crispy. Salt lightly and cool on paper towels to drain.
1 c water
1/3 c teriyaki sauce
2 T lime juice
2 t garlic,Minced
1 t mesquite liquid smoke
-flavoring
1/2 t salt
1/4 t ginger,Ground
1/4 t tequila
4 chicken breast fillets
**Mexi-Ranch Dressing**
1/4 c mayonnaise
1/4 c sour cream
1 T milk
2 t tomato,Minced
1 1/2 t white vinegar
1 t minced jalapeno,Canned
slices,(nacho slices)
1 t onion,Minced
1/4 t parsley,Dried
1/4 t Tabasco pepper sauce
1/8 t salt
1/8 t dill weed,Dried
1/8 t paprika
1/8 t cayenne pepper
1/8 t cumin
1/8 t chili powder
1 ds garlic powder
1 ds black pepper,Ground
**other**
1 c cheddar/monterey jack cheese
- blend,shredded
2 c crumbled corn chips or,(see
tidbits) fried tortilla strips
1. Prepare marinade by combining marinade ingredients in a medium bowl. Add
the chicken to the bowl, cover and chill for 2 to 3 hours.
2. Make the mexi-ranch dressing by combining all of the ingredients in a medium
bowl. Mix well until smooth, then cover dressing and chill it until needed.
3. When you are ready to prepare the entree, preheat the oven to high broil.
Also, preheat your barbecue or indoor grill to high heat. When the grill is hot
cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're
done.
4. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch
dressing over each piece of chicken (you'll have plenty left over), followed by 1/4
cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just
until the cheese has melted.
5. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of
four plates. Slide a chicken breast onto the chips on each plate and serve with
your choice of rice, and pico de gallo, or salsa. Serves 4.
Tidbits: Crumbling store-bought tortilla chips is the easy way to make the bed of
crunchy chips that the tequila lime chicken rests on. But, you can make tortilla
strips like those served at the restaurant by cutting a stack of eight 6-inch corn
tortillas in half. Stack the halves on top of each other and slice the tortillas into
thin strips. Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5
minutes or until crispy. Salt lightly and cool on paper towels to drain.
Applebee's Quesadillas
Yield: 2 Servings
1 2 flour tortilla -- 10 size
2 TB Butter -- Softened
1/3 c Monterey Jack Cheese --
: Shredded
1/3 c Cheddar Cheese -- Shredded
1/2 md Tomato -- Chopped
2 ts Onion -- Diced
1 ts Jalapeno -- Diced
1 sl Bacon -- Cooked
1/4 ts Fresh Cilantro -- Finely
: Chopped
: ds Salt
: Sour Cream
: Guacamole
: Salsa
Heat a large frying pan over medium heat. Spread half of the butter
on one side of each tortilla. Put tortilla, butter side down, in the
hot pan. Spread the cheeses evenly onto the center of the tortilla in
the pan. Sprinkle the tomato, onion and jalapeno over the cheese.
Crumble the bacon and sprinkle it over the other ingredients.
Sprinkle the cilantro and dash of salt over the other ingredients.
Top with the remaining tortilla, buttered side up. When the bottom
tortilla has browned, flip the quesadilla over and grill the other
side. Remove from pan and cut into 6 slices, using pizza cutter.
1 2 flour tortilla -- 10 size
2 TB Butter -- Softened
1/3 c Monterey Jack Cheese --
: Shredded
1/3 c Cheddar Cheese -- Shredded
1/2 md Tomato -- Chopped
2 ts Onion -- Diced
1 ts Jalapeno -- Diced
1 sl Bacon -- Cooked
1/4 ts Fresh Cilantro -- Finely
: Chopped
: ds Salt
: Sour Cream
: Guacamole
: Salsa
Heat a large frying pan over medium heat. Spread half of the butter
on one side of each tortilla. Put tortilla, butter side down, in the
hot pan. Spread the cheeses evenly onto the center of the tortilla in
the pan. Sprinkle the tomato, onion and jalapeno over the cheese.
Crumble the bacon and sprinkle it over the other ingredients.
Sprinkle the cilantro and dash of salt over the other ingredients.
Top with the remaining tortilla, buttered side up. When the bottom
tortilla has browned, flip the quesadilla over and grill the other
side. Remove from pan and cut into 6 slices, using pizza cutter.
Applebee's Oriental Chicken Salad
Yield: 1 Servings
dressing:
3 TB Honey
1 1/2 ts White Vinegar
4 ts Mayonnaise
1 TB Dijon Mustard
1/8 ts Sesame Oil
Salad:
Vegetable Oil -- For Frying
1 Egg
1/2 c Milk
1/2 c Flour
1/2 c Corn Flake Crumbs
1 ts Salt
1/4 ts Pepper
1 Skinless Boneless Chicken Breast Halves
3 c Romaine Lettuce -- Chopped
1 c Red Cabbage -- Chopped
1 c Napa Cabbage -- Chopped
1/2 Carrot -- Shredded
1 Green Onion -- Sliced
1 TB Almonds -- Sliced
1/3 c Chow Mein Noodles
Using an electric mixer, blend together all the ingredients for the
dressing in a small bowl. Put the dressing in the refrigerator to
chill while you prepare the salad. Preheat the oil in a deep fryer
or frying pan over medium heat to 350. Oil needs to be at least 1/2"
deep. In a small, shallow bowl beat the egg, add the milk and mix
well. In another bowl, combine the flour with the cornflake crumbs,
salt and pepper. Cut the chicken breast into 4 to 5 long strips.
Dip each strip into the egg mixture then into the flour mixture,
coating each piece completely. Fry each chicken finger for 5 minutes
or until the coating has darkened to brown. Prepare the salad by
tossing the romaine with the red cabbage, napa cabbage and carrot.
Sprinkle the green onion on top of the lettuce mixture. Sprinkle the
almonds over the salad, then the chow mein noodles. Cut the chicken
into bite-size chunks. Place the chicken on the salad, forming a
pile in the middle. Serve with salad dressing on the side.
dressing:
3 TB Honey
1 1/2 ts White Vinegar
4 ts Mayonnaise
1 TB Dijon Mustard
1/8 ts Sesame Oil
Salad:
Vegetable Oil -- For Frying
1 Egg
1/2 c Milk
1/2 c Flour
1/2 c Corn Flake Crumbs
1 ts Salt
1/4 ts Pepper
1 Skinless Boneless Chicken Breast Halves
3 c Romaine Lettuce -- Chopped
1 c Red Cabbage -- Chopped
1 c Napa Cabbage -- Chopped
1/2 Carrot -- Shredded
1 Green Onion -- Sliced
1 TB Almonds -- Sliced
1/3 c Chow Mein Noodles
Using an electric mixer, blend together all the ingredients for the
dressing in a small bowl. Put the dressing in the refrigerator to
chill while you prepare the salad. Preheat the oil in a deep fryer
or frying pan over medium heat to 350. Oil needs to be at least 1/2"
deep. In a small, shallow bowl beat the egg, add the milk and mix
well. In another bowl, combine the flour with the cornflake crumbs,
salt and pepper. Cut the chicken breast into 4 to 5 long strips.
Dip each strip into the egg mixture then into the flour mixture,
coating each piece completely. Fry each chicken finger for 5 minutes
or until the coating has darkened to brown. Prepare the salad by
tossing the romaine with the red cabbage, napa cabbage and carrot.
Sprinkle the green onion on top of the lettuce mixture. Sprinkle the
almonds over the salad, then the chow mein noodles. Cut the chicken
into bite-size chunks. Place the chicken on the salad, forming a
pile in the middle. Serve with salad dressing on the side.
Applebee's Low-Fat Blackened Chicken Salad
**Dressing**
1/4 c fat free mayonnaise
1/4 c Grey Poupon Dijon mustard
1/4 c honey
1 T prepared mustard
1 T white vinegar
1/8 t paprika
**Salad**
8 c iceberg lettuce,Chopped
1/2 c red cabbage,Shredded
1/2 c carrot,Shredded
1/2 c fat free mozzarella,Shredded
1/2 c fat free cheddar,Shredded
1 lg tomato,diced
1 hardboiled egg white,diced
**Chicken Marinade**
1 c water
3 T lime juice
2 T soy sauce
1/2 T Worcestershire
**Cajun Spice Blend**
1/2 T salt
1 t sugar
1 t paprika
1 t onion powder
1 t black pepper
1/2 t garlic powder
1/2 t cayenne pepper
1/2 t white pepper
**other**
2 boneless,skinless chicken breast halves
2 T light butter
1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in
a covered container in the refrigerator until salad is ready.
2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and
stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for
several hours. Overnight is even better.
3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you've got
it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat.
4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon
of the spice blend over one side of each of the chicken breasts. Cover the entire
surface of the chicken with spice.
5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the
side with the spices. While first side cooks, sprinkle another teaspoon of spice over the
top of each chicken breast, coating that side as you did the other. Flip the chicken over,
and sear for another 2-3 minutes. The surface of the chicken will be coated with a
charred, black layer of flavor. This is exactly what you are shooting for.
6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3
minutes, or until they are done.
7. While chicken is cooking prepare the salads by splitting the lettuce into two large
bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the
salad with the cheeses and hard boiled egg. Sprinkle the diced tomato on each salad.
8. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the
chicken over the top of the salad and serve immediately with dressing on the side.
Serves 2 as an entree.
1/4 c fat free mayonnaise
1/4 c Grey Poupon Dijon mustard
1/4 c honey
1 T prepared mustard
1 T white vinegar
1/8 t paprika
**Salad**
8 c iceberg lettuce,Chopped
1/2 c red cabbage,Shredded
1/2 c carrot,Shredded
1/2 c fat free mozzarella,Shredded
1/2 c fat free cheddar,Shredded
1 lg tomato,diced
1 hardboiled egg white,diced
**Chicken Marinade**
1 c water
3 T lime juice
2 T soy sauce
1/2 T Worcestershire
**Cajun Spice Blend**
1/2 T salt
1 t sugar
1 t paprika
1 t onion powder
1 t black pepper
1/2 t garlic powder
1/2 t cayenne pepper
1/2 t white pepper
**other**
2 boneless,skinless chicken breast halves
2 T light butter
1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in
a covered container in the refrigerator until salad is ready.
2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and
stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for
several hours. Overnight is even better.
3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you've got
it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat.
4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon
of the spice blend over one side of each of the chicken breasts. Cover the entire
surface of the chicken with spice.
5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the
side with the spices. While first side cooks, sprinkle another teaspoon of spice over the
top of each chicken breast, coating that side as you did the other. Flip the chicken over,
and sear for another 2-3 minutes. The surface of the chicken will be coated with a
charred, black layer of flavor. This is exactly what you are shooting for.
6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3
minutes, or until they are done.
7. While chicken is cooking prepare the salads by splitting the lettuce into two large
bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the
salad with the cheeses and hard boiled egg. Sprinkle the diced tomato on each salad.
8. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the
chicken over the top of the salad and serve immediately with dressing on the side.
Serves 2 as an entree.
Applebee's Low-Fat Asian Chicken Salad
Yield: 1 Servings
1 c teriyaki marinade
4 chicken breast fillets
**Fat-Free Asian Dressing**
2 c water
1/2 c granulated sugar
3 T dry pectin
1 T white vinegar
1/2 t soy sauce
1 t salt
1/4 t garlic powder
1/4 t black pepper,Ground
1/4 t paprika
**salad**
8 c romaine lettuce,Chopped
8 c iceberg lettuce,Chopped
3 c red cabbage,Shredded
3 c green cabbage,Shredded
2 c carrots,Shredded
1 c green onion,Chopped
1 1/3 c crispy chow mein noodles
1. Combine teriyaki marinade and chicken breasts in a medium bowl or
resealable plastic bag. Marinate chicken for 3-4 hours.
2. Prepare the dressing by combining all of the ingredients in a small saucepan
over medium heat. Bring mixture to a rolling boil while stirring often with
a whisk, then remove the pan from the heat to cool. When dressing has
cooled, pour it into a covered container and chill.
3. When chicken breasts have marinated, preheat barbecue grill to high heat.
Grill chicken for 3-4 minutes per side, or until done.
4. Combine the romaine and iceberg lettuce, red and green cabbage and 1 cup
of shredded carrots in a large bowl with the dressing. Toss well.
5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of green onions
over each salad, followed by 1/3 cup of crispy chow mein noodles.
6. When the chicken breasts are done, slice each one, widthwise, into bite-size
pieces. Sprinkle the sliced chicken breasts over each salad.
7. Place a 1/4 cup pile of shredded carrots in the center of each salad.
1 c teriyaki marinade
4 chicken breast fillets
**Fat-Free Asian Dressing**
2 c water
1/2 c granulated sugar
3 T dry pectin
1 T white vinegar
1/2 t soy sauce
1 t salt
1/4 t garlic powder
1/4 t black pepper,Ground
1/4 t paprika
**salad**
8 c romaine lettuce,Chopped
8 c iceberg lettuce,Chopped
3 c red cabbage,Shredded
3 c green cabbage,Shredded
2 c carrots,Shredded
1 c green onion,Chopped
1 1/3 c crispy chow mein noodles
1. Combine teriyaki marinade and chicken breasts in a medium bowl or
resealable plastic bag. Marinate chicken for 3-4 hours.
2. Prepare the dressing by combining all of the ingredients in a small saucepan
over medium heat. Bring mixture to a rolling boil while stirring often with
a whisk, then remove the pan from the heat to cool. When dressing has
cooled, pour it into a covered container and chill.
3. When chicken breasts have marinated, preheat barbecue grill to high heat.
Grill chicken for 3-4 minutes per side, or until done.
4. Combine the romaine and iceberg lettuce, red and green cabbage and 1 cup
of shredded carrots in a large bowl with the dressing. Toss well.
5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of green onions
over each salad, followed by 1/3 cup of crispy chow mein noodles.
6. When the chicken breasts are done, slice each one, widthwise, into bite-size
pieces. Sprinkle the sliced chicken breasts over each salad.
7. Place a 1/4 cup pile of shredded carrots in the center of each salad.
Applebee's Blonde Brownies
Yield: 1 Servings
1 c flour,Sifted
1/2 t baking powder
1/8 t baking soda
1/8 t salt
1/2 c walnuts,Chopped
1/3 c butter (or margarine)
1 c brown sugar,Packed
1 egg,beaten
1 T vanilla extract
1/2 c white chocolate chips
Preheat oven to 350. Measure 1 cup sifted flour. Add baking powder,
baking soda and salt. Sift again. Add chopped nuts. Mix well and set
aside. Melt butter. Add brown sugar and mix well. Add egg and
vanilla. Blend well. Add flour mixture, a little at a time, mixing well. Stir
in white chocolate chips. Spread in a 9x9x2-inch pan. Bake for 20-25
minutes or until toothpick inserted in center comes out clean or with slightly
fudgy looking crumbs. Serve blondies warmed so they will be soft with
ice cream and maple butter sauce.
Maple butter sauce:
3/8 cup maple syrup
1/4 cup butter
3/8 cup brown sugar
8-oz cream cheese, softened
1/4-1/2 tsp maple extract or flavoring
Combine syrup and butter, cook over low heat until butter is melted.
Stir in brown sugar until dissolved. Remove from heat and beat in cream
cheese and maple extract until smooth. Heat again either over low heat or in
the microwave at short intervals to reach desired sauce consistency. Serve
over blondies topped with vanilla ice cream. Should be enough sauce to
generously top a 9x13-inch pan recipe.
1 c flour,Sifted
1/2 t baking powder
1/8 t baking soda
1/8 t salt
1/2 c walnuts,Chopped
1/3 c butter (or margarine)
1 c brown sugar,Packed
1 egg,beaten
1 T vanilla extract
1/2 c white chocolate chips
Preheat oven to 350. Measure 1 cup sifted flour. Add baking powder,
baking soda and salt. Sift again. Add chopped nuts. Mix well and set
aside. Melt butter. Add brown sugar and mix well. Add egg and
vanilla. Blend well. Add flour mixture, a little at a time, mixing well. Stir
in white chocolate chips. Spread in a 9x9x2-inch pan. Bake for 20-25
minutes or until toothpick inserted in center comes out clean or with slightly
fudgy looking crumbs. Serve blondies warmed so they will be soft with
ice cream and maple butter sauce.
Maple butter sauce:
3/8 cup maple syrup
1/4 cup butter
3/8 cup brown sugar
8-oz cream cheese, softened
1/4-1/2 tsp maple extract or flavoring
Combine syrup and butter, cook over low heat until butter is melted.
Stir in brown sugar until dissolved. Remove from heat and beat in cream
cheese and maple extract until smooth. Heat again either over low heat or in
the microwave at short intervals to reach desired sauce consistency. Serve
over blondies topped with vanilla ice cream. Should be enough sauce to
generously top a 9x13-inch pan recipe.
Applebee's Bananaberry Freeze
Yield: 2 Servings
2 c ice,Crushed
1 ripe banana
3/4 c strawberry puree,(drink
-mixer)
1/4 c pina colada mix
**Garnish**
whipped cream
2 fresh strawberries
2 banana,Slices
1. Combine all ingredients in a blender on high speed. Mix for 10 to
15 seconds, or until smooth.
2. Pour into two wine glasses. Swirl whipped cream on top of each glass.
3. Slice each strawberry halfway up through the middle and add one to the rim of
each glass.
4. Cut a banana slice halfway through the middle and add one to the rim of each
glass next to the strawberry. Serve with a straw.
Makes 2 servings.
2 c ice,Crushed
1 ripe banana
3/4 c strawberry puree,(drink
-mixer)
1/4 c pina colada mix
**Garnish**
whipped cream
2 fresh strawberries
2 banana,Slices
1. Combine all ingredients in a blender on high speed. Mix for 10 to
15 seconds, or until smooth.
2. Pour into two wine glasses. Swirl whipped cream on top of each glass.
3. Slice each strawberry halfway up through the middle and add one to the rim of
each glass.
4. Cut a banana slice halfway through the middle and add one to the rim of each
glass next to the strawberry. Serve with a straw.
Makes 2 servings.
Applebee's Baked French Onion Soup
Yield: 10 Servings
3 T vegetable oil
6 md white onions,sliced
8 c beef broth,(Swanson is
-best)
1 c water
2 1/2 t salt
1/2 t garlic powder
1/4 t black pepper,Ground
5 plain hamburger buns
10 sl provolone cheese
10 t parmesan cheese,Shredded
1. Add 3 tablespoons oil to a large soup pot or saucepan over
medium/high heat. Add the sliced onions and saute for 20 minutes until the
onions begin to soften and start to become translucent. You don't want them to
brown.
2. Add the beef broth, water, salt, garlic powder and black pepper to
the pan and bring mixture to a boil. When soup begins to boil, reduce heat
and simmer for 45 minutes.
3. To make the croutons cut off the top half of each top of the hamburger bun so
that the bread is the same thickness as the bottom half of each bun. Throw the
tops away. Now you should have 10 round pieces of bread -- 5 bottom buns, and
5 top buns with the tops cut off. Preheat oven to 325 degrees. Place the bread in
the oven directly on the rack and bake for 15 to 20 minutes or until each piece is
golden brown and crispy. Set these croutons aside until you need them.
4. When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a
crouton on top of the soup, then place a slice of provolone cheese on top of the
crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the
provolone.
5. Place the bowl into your oven set to high broil. Broil the soup for 5
to 6 minutes or until the cheese is melted and starting to brown (you may
need to broil longer if you are making more than one bowl at a time).
Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top
of the soup and serve. Repeat process to prepare remaining servings.
Makes 10 servings.
3 T vegetable oil
6 md white onions,sliced
8 c beef broth,(Swanson is
-best)
1 c water
2 1/2 t salt
1/2 t garlic powder
1/4 t black pepper,Ground
5 plain hamburger buns
10 sl provolone cheese
10 t parmesan cheese,Shredded
1. Add 3 tablespoons oil to a large soup pot or saucepan over
medium/high heat. Add the sliced onions and saute for 20 minutes until the
onions begin to soften and start to become translucent. You don't want them to
brown.
2. Add the beef broth, water, salt, garlic powder and black pepper to
the pan and bring mixture to a boil. When soup begins to boil, reduce heat
and simmer for 45 minutes.
3. To make the croutons cut off the top half of each top of the hamburger bun so
that the bread is the same thickness as the bottom half of each bun. Throw the
tops away. Now you should have 10 round pieces of bread -- 5 bottom buns, and
5 top buns with the tops cut off. Preheat oven to 325 degrees. Place the bread in
the oven directly on the rack and bake for 15 to 20 minutes or until each piece is
golden brown and crispy. Set these croutons aside until you need them.
4. When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a
crouton on top of the soup, then place a slice of provolone cheese on top of the
crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the
provolone.
5. Place the bowl into your oven set to high broil. Broil the soup for 5
to 6 minutes or until the cheese is melted and starting to brown (you may
need to broil longer if you are making more than one bowl at a time).
Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top
of the soup and serve. Repeat process to prepare remaining servings.
Makes 10 servings.
Almost Marie Callender's Corn Bread
Yield: 18 Servings
1 1 9 ounce box
1 1 9 ounce box
: jiffy corn muffin mix
: yellow cake mix
In a bowl prepare the corn muffin mix following directions on the
box. In another bowl make the cake mix following directions on the
box. Combine the 2 mixes and mix well. Pour batter into a
9-by-12-inch pan. Bake in 350-degree oven for 30 to 35 minutes or
until a wooden pick inserted in the center comes out clean.
1 1 9 ounce box
1 1 9 ounce box
: jiffy corn muffin mix
: yellow cake mix
In a bowl prepare the corn muffin mix following directions on the
box. In another bowl make the cake mix following directions on the
box. Combine the 2 mixes and mix well. Pour batter into a
9-by-12-inch pan. Bake in 350-degree oven for 30 to 35 minutes or
until a wooden pick inserted in the center comes out clean.
Almost Marie Callendar's Potato Cheese Soup
Yield: 8 Servings
8 c potatoes -- and,Peeled
1 cubed
2 c onion,Chopped
4 c celery,Chopped
2 t salt
4 c water
4 c half-and-half
6 T butter (or margarine)
1 c sharp cheddar,Shredded
1 cheese
Place potatoes, onions, celery, and salt in the 4 c of water in a
large pot. Simmer about 15 minutes until vegetables are tender. Put
in blender and puree until chunky. Return soup to pot and add
half-and-half, butter, and cheese. Simmer until hot. Do NOT
8 c potatoes -- and,Peeled
1 cubed
2 c onion,Chopped
4 c celery,Chopped
2 t salt
4 c water
4 c half-and-half
6 T butter (or margarine)
1 c sharp cheddar,Shredded
1 cheese
Place potatoes, onions, celery, and salt in the 4 c of water in a
large pot. Simmer about 15 minutes until vegetables are tender. Put
in blender and puree until chunky. Return soup to pot and add
half-and-half, butter, and cheese. Simmer until hot. Do NOT
Almost Kentucky Fried Chicken
Yield: 4 Servings
3 lb Chicken
2 pk Italian salad dressing mix
3 T Flour
2 t Salt
1/4 c Lemon juice
1 c Milk
1 1/2 c Pancake mix
1 t Paprika
1/2 t Sage
1/4 t Pepper
Makae a paste out of the marinade ingredients. Coat chicken evenly.
Stack chicken pieces in a bowl. Cover and refrigerate overnight or at
leastfor several hours.
Mix pancake mix with other seasonings.
Dip pieces of chicken in milk, then in pancake coating. Dust off
excess. Lightly brown in skillet with 1/2 inch vegtable oil in it.
Brown for 4 minutes each side.
Remove and place in a single layer on shallow baking pan. Seal
with flour. Bake for 1 hour at 350 Uncover and baste again with milk.
Return, uncovered, to oven heated to 400, to crisp for 10 minutes.
3 lb Chicken
2 pk Italian salad dressing mix
3 T Flour
2 t Salt
1/4 c Lemon juice
1 c Milk
1 1/2 c Pancake mix
1 t Paprika
1/2 t Sage
1/4 t Pepper
Makae a paste out of the marinade ingredients. Coat chicken evenly.
Stack chicken pieces in a bowl. Cover and refrigerate overnight or at
leastfor several hours.
Mix pancake mix with other seasonings.
Dip pieces of chicken in milk, then in pancake coating. Dust off
excess. Lightly brown in skillet with 1/2 inch vegtable oil in it.
Brown for 4 minutes each side.
Remove and place in a single layer on shallow baking pan. Seal
with flour. Bake for 1 hour at 350 Uncover and baste again with milk.
Return, uncovered, to oven heated to 400, to crisp for 10 minutes.
Almost Impossible Basic Baking Mix
Yield: 1 Servings
2 3/4 c all-purpose flour*
1/3 c nonfat dry milk powder
1 T sugar
1 T double-acting baking powder
1 t salt
6 T solid vegetable shortening
*To vary the mix, replace half of the flour with whole-wheat flour
or cornmeal. Combine flour, dry milk, sugar, baking powder, salt and
shortening in food processor. Pulse until mixture is well blended and
smooth. Store in container with tight-fitting cover in cool place for
up to 4 weeks. Stir well before using.
2 3/4 c all-purpose flour*
1/3 c nonfat dry milk powder
1 T sugar
1 T double-acting baking powder
1 t salt
6 T solid vegetable shortening
*To vary the mix, replace half of the flour with whole-wheat flour
or cornmeal. Combine flour, dry milk, sugar, baking powder, salt and
shortening in food processor. Pulse until mixture is well blended and
smooth. Store in container with tight-fitting cover in cool place for
up to 4 weeks. Stir well before using.
Almost Coco's Sour Cream Dressing
Yield: 24 Servings
1 1/4 c milk
1 c buttermilk
2 1/4 c mayonnaise
1/4 c cider vinegar
1/2 c parmesan cheese --,Grated
1/4 t pepper
1 T garlic salt
1 1/2 c sour cream
In a mixing bowl, combine milk, buttermilk, mayonnaise, vinegar,
Parmesan cheese, pepper, and garlic salt. Mix well with wire whisk.
Fold in sour cream, leaving lumps intact. Refrigerate in a tightly
closed container. Makes 6 cups.
1 1/4 c milk
1 c buttermilk
2 1/4 c mayonnaise
1/4 c cider vinegar
1/2 c parmesan cheese --,Grated
1/4 t pepper
1 T garlic salt
1 1/2 c sour cream
In a mixing bowl, combine milk, buttermilk, mayonnaise, vinegar,
Parmesan cheese, pepper, and garlic salt. Mix well with wire whisk.
Fold in sour cream, leaving lumps intact. Refrigerate in a tightly
closed container. Makes 6 cups.
Almond Joy Candy Bars
Yield: 3 Servings
5 oz Sweetened condensed milk
1 t Vanilla extract
2 c Powdered sugar
14 oz Premium coconut OR,Shredded
- flaked
24 oz Milk chocolate chips
1 c Whole dry roasted almonds
Blend the condensed milk and vanilla.
Add the powdered sugar to the above mixture a little at a time,
stirring until smooth.
Stir in the coconut. The mixture should be firm.
Pat the mixture firmly into a greased 9x13x2-inch pan.
Chill in the refrigerator until firm. In a double boiler over hot, not
boiling water, melt the chocolate, stirring often. You may also use a microwave.
Remove the coconut mixture from the refrigerator and cut it into
1x2-inch bars.
Put 2 whole almonds atop each bar. Set each coconut bar onto a
fork and dipit into the chocolate.
Tap the fork against the side of the pan or bowl to remove any
excess chocolate.
Air dry at room temperature on waxed paper for several hours.
You may speed up the process by putting in the refrigerator for
30 minutes.
5 oz Sweetened condensed milk
1 t Vanilla extract
2 c Powdered sugar
14 oz Premium coconut OR,Shredded
- flaked
24 oz Milk chocolate chips
1 c Whole dry roasted almonds
Blend the condensed milk and vanilla.
Add the powdered sugar to the above mixture a little at a time,
stirring until smooth.
Stir in the coconut. The mixture should be firm.
Pat the mixture firmly into a greased 9x13x2-inch pan.
Chill in the refrigerator until firm. In a double boiler over hot, not
boiling water, melt the chocolate, stirring often. You may also use a microwave.
Remove the coconut mixture from the refrigerator and cut it into
1x2-inch bars.
Put 2 whole almonds atop each bar. Set each coconut bar onto a
fork and dipit into the chocolate.
Tap the fork against the side of the pan or bowl to remove any
excess chocolate.
Air dry at room temperature on waxed paper for several hours.
You may speed up the process by putting in the refrigerator for
30 minutes.
All-Purpose Ground Meat Mix
Yield: 1 Servings
5 lb beef -- (or turkey or)
-Ground
1 chicken
1 T salt
2 c celery,Chopped
2 c onion,Chopped
1 c green pepper,Diced
In a large pot or Dutch oven, brown the ground meat, stirring to
break up any large pieces. Drain off excess grease. Stir in salt,
celery, onion and bell pepper. Cover; simmer until vegetables are
crisp/tender, about 10 minutes. Remove from heat; set
Ladle meat mixture into six 2-cup freezer containers with
tight-fitting lids; leave 1/2" of space at the top of each. Draw a
knife several times through the mixture in each container to prevent
air pockets. Secure lids on the containers; label with date
Makes 6 packages, or about 12 cups, of All-Purpose Ground Meat Mix.
5 lb beef -- (or turkey or)
-Ground
1 chicken
1 T salt
2 c celery,Chopped
2 c onion,Chopped
1 c green pepper,Diced
In a large pot or Dutch oven, brown the ground meat, stirring to
break up any large pieces. Drain off excess grease. Stir in salt,
celery, onion and bell pepper. Cover; simmer until vegetables are
crisp/tender, about 10 minutes. Remove from heat; set
Ladle meat mixture into six 2-cup freezer containers with
tight-fitting lids; leave 1/2" of space at the top of each. Draw a
knife several times through the mixture in each container to prevent
air pockets. Secure lids on the containers; label with date
Makes 6 packages, or about 12 cups, of All-Purpose Ground Meat Mix.
A1-Sauce
Yield: 1 Servings
1/2 c dark molasses
2 green onions -- chop
3 T coarse salt (kosher)
3 T dry mustard
1 t paprika
1/4 t cayene
1 clove garlic -- crush or
1 t garlic powder
1 anchovy fillet,chop -- or
1 T anchovey paste
6 T fresh taramind -- or
1 T taramind extract
1 t pepper
1/2 t fenugreek
1/2 t powdered ginger
1/2 t cinnamon,Ground
1 t powdered cloves
1/2 t caradamen seeds
3 dr tabasco
6 oz rhine wine
2 oz rose wine
1 pt white vinegar
1 T kitchen bouquet
1 T postum powder
Put all spices (except last 6 ingr.) through blender till fine
powder.
Place over low heat with half vinegar and simmer 1 hr; adding rest of
vinegar alittle at a time as mixture is reduced in bulk. Stir in
tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from
heat. Pour into crock or tuperware container (2qt) Let stand covered
for 1 week. Then strain thru cheese- cloth, six times. bottle and cap
tightly. Keep refrigerated indefinely. Freeze to keep for years.
1/2 c dark molasses
2 green onions -- chop
3 T coarse salt (kosher)
3 T dry mustard
1 t paprika
1/4 t cayene
1 clove garlic -- crush or
1 t garlic powder
1 anchovy fillet,chop -- or
1 T anchovey paste
6 T fresh taramind -- or
1 T taramind extract
1 t pepper
1/2 t fenugreek
1/2 t powdered ginger
1/2 t cinnamon,Ground
1 t powdered cloves
1/2 t caradamen seeds
3 dr tabasco
6 oz rhine wine
2 oz rose wine
1 pt white vinegar
1 T kitchen bouquet
1 T postum powder
Put all spices (except last 6 ingr.) through blender till fine
powder.
Place over low heat with half vinegar and simmer 1 hr; adding rest of
vinegar alittle at a time as mixture is reduced in bulk. Stir in
tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from
heat. Pour into crock or tuperware container (2qt) Let stand covered
for 1 week. Then strain thru cheese- cloth, six times. bottle and cap
tightly. Keep refrigerated indefinely. Freeze to keep for years.
A & W Root Beer
Yield: 1 Servings
3/4 c sugar
3/4 c hot water
1 l cold seltzer water
1/2 t root beer concentrate
1/8 t root beer concentrate
Dissolve the sugar in the hot water. Add the root beer concentrate
and let cool. Combine the root beer mixture with the cold seltzer
water, drink immediately or store in refrigerator in tightly covered
container. Makes 5 cups.
3/4 c sugar
3/4 c hot water
1 l cold seltzer water
1/2 t root beer concentrate
1/8 t root beer concentrate
Dissolve the sugar in the hot water. Add the root beer concentrate
and let cool. Combine the root beer mixture with the cold seltzer
water, drink immediately or store in refrigerator in tightly covered
container. Makes 5 cups.
Friday, August 7, 2009
7-Up Drop Biscuits
Yield: 7 Servings
2 c bisquick mix
2/3 c 7-up
Mix together with rubber bowl scraper until thick, sticky and moist.
Grease a 9" round layer cake pan or spray in Pam and drop dough into
pan by tablespoonful, making 7 portions -- one in the center & 6
other portions equally spaced around that. Bake at 400 degrees F for
24 minutes or till golden brown. Serve warm, splitting each biscuit
with your thumbs, rather than cutting them in half.
Makes 7 large biscuits.
2 c bisquick mix
2/3 c 7-up
Mix together with rubber bowl scraper until thick, sticky and moist.
Grease a 9" round layer cake pan or spray in Pam and drop dough into
pan by tablespoonful, making 7 portions -- one in the center & 6
other portions equally spaced around that. Bake at 400 degrees F for
24 minutes or till golden brown. Serve warm, splitting each biscuit
with your thumbs, rather than cutting them in half.
Makes 7 large biscuits.
7-Up Bread
Yield: 1 Servings
1 c 7-up
1 egg
1 T vanilla (or any extract or
-liquid f,lavoring you wish
1 ds nutmeg
3 c bisquick
In 1 1/2 quart mixing bowl, using wire whisk or mixing spoon, beat
7-Up with egg and vanilla (or extract/flavoring of your choice) and
beat in nutmeg (or any other powdered spice) to taste, till
thoroughly combined. Dump in the Bisquick. Stir to mix well, but do
NOT overbeat or bread will be heavy! Batter will be lumpy -- but all
dry particles well moistened by liquid ingredients. Scrape batter
down into Pam sprayed 8" Pyrex loaf dish.
Let stand 10 minutes to "proof" (give batter chance to rise a bit)
and bake in preheated 400 degree F oven 50 to 55 minutes -- or till
tests done. Best way to test it for doneness is to insert a
paper-covered wire trash bag "twist" through center of bread till it
touches the bottom of dish. When it come out clean of any wet batter,
remove to wire rack to cool 1 hour.
Remove from baking dish & allow bread to cool another 3 hours before
attempting to slice it. Store in plastic bags at room temperature to
use within 3 days. Freeze bread to use within 3 months -- slicing it
before you freeze it, though.
VARIATION: Using Vernor's Gingerale in place of the 7-Up worked
every bit as well as with the 7-Up. Follow recipe exactly as given
above, but you may use pumpking pie spice in place of nutmeg and
lemon extract instead of vanilla when you use the gingerale. Or use
Squirt.
1 c 7-up
1 egg
1 T vanilla (or any extract or
-liquid f,lavoring you wish
1 ds nutmeg
3 c bisquick
In 1 1/2 quart mixing bowl, using wire whisk or mixing spoon, beat
7-Up with egg and vanilla (or extract/flavoring of your choice) and
beat in nutmeg (or any other powdered spice) to taste, till
thoroughly combined. Dump in the Bisquick. Stir to mix well, but do
NOT overbeat or bread will be heavy! Batter will be lumpy -- but all
dry particles well moistened by liquid ingredients. Scrape batter
down into Pam sprayed 8" Pyrex loaf dish.
Let stand 10 minutes to "proof" (give batter chance to rise a bit)
and bake in preheated 400 degree F oven 50 to 55 minutes -- or till
tests done. Best way to test it for doneness is to insert a
paper-covered wire trash bag "twist" through center of bread till it
touches the bottom of dish. When it come out clean of any wet batter,
remove to wire rack to cool 1 hour.
Remove from baking dish & allow bread to cool another 3 hours before
attempting to slice it. Store in plastic bags at room temperature to
use within 3 days. Freeze bread to use within 3 months -- slicing it
before you freeze it, though.
VARIATION: Using Vernor's Gingerale in place of the 7-Up worked
every bit as well as with the 7-Up. Follow recipe exactly as given
above, but you may use pumpking pie spice in place of nutmeg and
lemon extract instead of vanilla when you use the gingerale. Or use
Squirt.
7-Eleven Cherry Slurpee
Yield: 1 Servings
2 c cold club soda
1/2 c sugar
1/4 t cherry kool-aid mix
-unsweetened,plus 1/8 tsp
1/2 t cherry extract
2 1/2 c ice,Crushed
1. Pour 1 cup of the club soda into a blender. Add the sugar, Kool-Aid
mix, and cherry extract. Blend this until all of the sugar is
dissolved.
2. Add the crushed ice and blend on high speed until the drink is a
slushy, smooth consistency, with no remaining chunks of ice.
3. Add the remaining club soda and blend briefly until mixed. You may
have to stop the blender and use a long spoon to stir up the contents.
4. If necessary, put the blender into your freezer for 1/2-hour. This
will help thicken it up. After 1/2-hour remove blender from freezer and,
again, blend briefly to mix.
2 c cold club soda
1/2 c sugar
1/4 t cherry kool-aid mix
-unsweetened,plus 1/8 tsp
1/2 t cherry extract
2 1/2 c ice,Crushed
1. Pour 1 cup of the club soda into a blender. Add the sugar, Kool-Aid
mix, and cherry extract. Blend this until all of the sugar is
dissolved.
2. Add the crushed ice and blend on high speed until the drink is a
slushy, smooth consistency, with no remaining chunks of ice.
3. Add the remaining club soda and blend briefly until mixed. You may
have to stop the blender and use a long spoon to stir up the contents.
4. If necessary, put the blender into your freezer for 1/2-hour. This
will help thicken it up. After 1/2-hour remove blender from freezer and,
again, blend briefly to mix.
4 B's Restaurant Tomato Soup
Yield: 8 Servings
1 cn 28 0z tomatoes, Diced
1 c chicken broth
1/4 c butter
2 T sugar
1 T onion,Chopped
1/8 t baking soda
2 c milk
In a saucepan, combine the first 6 ingredients. Cover and simmer
for 1 hour. Heat milk, add to tomato mixture just before serving. Makes
about 1 1/2 quarts.
1 cn 28 0z tomatoes, Diced
1 c chicken broth
1/4 c butter
2 T sugar
1 T onion,Chopped
1/8 t baking soda
2 c milk
In a saucepan, combine the first 6 ingredients. Cover and simmer
for 1 hour. Heat milk, add to tomato mixture just before serving. Makes
about 1 1/2 quarts.
Thursday, August 6, 2009
"Loudly's" Seasoned Salt
Yield: 1 Servings
2 T pepper
1 T chicken bouillon powder
1 t onion salt
1 t onion powder
1 T garlic salt
1 t cumin powder
1 t dry marjoram leaves
1 T parsley,Minced
1 t paprika
1/2 t curry powder
1 T chili powder
1/3 c salt
Mix all ingredients together thoroughly, or put all ingredients in 1
qt. mayonnaise jar with tight fitting lid, shaking until blended well.
Keep atroom temperature. Use within 3 months
. Makes about 1 cup.
2 T pepper
1 T chicken bouillon powder
1 t onion salt
1 t onion powder
1 T garlic salt
1 t cumin powder
1 t dry marjoram leaves
1 T parsley,Minced
1 t paprika
1/2 t curry powder
1 T chili powder
1/3 c salt
Mix all ingredients together thoroughly, or put all ingredients in 1
qt. mayonnaise jar with tight fitting lid, shaking until blended well.
Keep atroom temperature. Use within 3 months
. Makes about 1 cup.
"Good As Gold" Chicken. (Like Kfc And Boston's)
Yield: 4 Servings
1/4 c oil
1 T honey
1 T lime juice
1/4 t paprika
1 seasoned salt (to taste)
4 chicken breast halves
Mix ingredients (except chicken) in a saucepan and warm just to melt
honey. Arrange chicken breast-side-up in a square baking dish or pan
and bake uncovered at 400 degrees about 35 - 40 minutes, basting
pieces without turning them, 3 or 4 times during baking. Immediately
upon removing from oven, seal baking dish or pan tightly in foil and
let stand 15 to 20 minutes before serving.
1/4 c oil
1 T honey
1 T lime juice
1/4 t paprika
1 seasoned salt (to taste)
4 chicken breast halves
Mix ingredients (except chicken) in a saucepan and warm just to melt
honey. Arrange chicken breast-side-up in a square baking dish or pan
and bake uncovered at 400 degrees about 35 - 40 minutes, basting
pieces without turning them, 3 or 4 times during baking. Immediately
upon removing from oven, seal baking dish or pan tightly in foil and
let stand 15 to 20 minutes before serving.
Clergy's (Church's) Fried Chicken
Yield: 6 Servings
COATING MIX
1 T sugar
1 1/2 c self-rising flour
1/2 c cornstarch
4 t seasoned salt
2 t paprika
1/2 t baking soda
1/2 c biscuit mix
1 pk italian dressing mix
1 pk onion soup mix
FRIED CHICKEN
2 eggs
1/4 c cold water
1 c oil
2 1/2 lb chicken parts
Combine all ingredients. Mix to blend. Store tightly covered at room
temperature.
To use mix:
Beat eggs with cold water. Dip cut-up chicken in egg mixture and then
into dry coating mix, then back into egg and back into mix. Heat oil
in a heavy skillet. Brown chicken skin side down for 4 -6 minutes on
medium-high heat. Turn and brown other side. Transfer to an oiled or
Pammed 9x12x2 baking pan. Cover pan in foil sealing on 3 sides. Bake
at 350 degrees for about 45-50 minutes. Remove foil. Bake another 5
minutes to crisp coating.
COATING MIX
1 T sugar
1 1/2 c self-rising flour
1/2 c cornstarch
4 t seasoned salt
2 t paprika
1/2 t baking soda
1/2 c biscuit mix
1 pk italian dressing mix
1 pk onion soup mix
FRIED CHICKEN
2 eggs
1/4 c cold water
1 c oil
2 1/2 lb chicken parts
Combine all ingredients. Mix to blend. Store tightly covered at room
temperature.
To use mix:
Beat eggs with cold water. Dip cut-up chicken in egg mixture and then
into dry coating mix, then back into egg and back into mix. Heat oil
in a heavy skillet. Brown chicken skin side down for 4 -6 minutes on
medium-high heat. Turn and brown other side. Transfer to an oiled or
Pammed 9x12x2 baking pan. Cover pan in foil sealing on 3 sides. Bake
at 350 degrees for about 45-50 minutes. Remove foil. Bake another 5
minutes to crisp coating.
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