Monday, October 22, 2012
Frosted Flakes Chicken
2 cups flour
1 egg
1 cup milk
1 box Frosted Flakes
8-10 pieces chicken
Preheat oven to 375° F.
Remove Frosted Flakes from box. With a rolling pin, begin to
crush cereal (this works best if you do it while it is still in bag,
or you can transfer it to another type of bag.
Beat egg and milk together in a shallow pie dish to make
an "egg wash." Pour flour into another plastic grocery bag. After
chicken has been rinsed off and patted dry, begin breading process.
Put a few pieces of chicken in bag of flour and toss gently.
Remove from bag and dip them in egg wash, making sure to cover entire
piece of chicken. Remove from egg wash, and place chicken pieces in
the Frosted Flake bag. Shake around until entire piece is coated.
Put chicken pieces in a glass baking dish and bake for approximately 1 hour.
Hardees Biscuits
4 c. self rising flour
1 tbsp. baking powder
1 tbsp. sugar
2/3 c. Crisco
2 c. buttermilk
Recipe may be halved.
Mix all ingredients. Roll 3/4 inch thick. Brush
with melted butter. Bake at 400 degrees until golden brown.
Easy Caramel Candy
1 sm. can Eagle Brand condensed milk
2 c. brown sugar
1 c. white Karo syrup
1/2 lb. butter (use only butter)
1/2 tsp. vanilla
Put all ingredients, except vanilla, in heavy saucepan and cook over low
heat until the sugar melts (stirring constantly). Cook over low to
medium heat until a medium ball is formed when a little bit is dropped
into cold water (stirring constantly).
Add vanilla and pour into slightly buttered 9x13 inch pan. Cool and cut
into squares and wrap.
2 c. brown sugar
1 c. white Karo syrup
1/2 lb. butter (use only butter)
1/2 tsp. vanilla
Put all ingredients, except vanilla, in heavy saucepan and cook over low
heat until the sugar melts (stirring constantly). Cook over low to
medium heat until a medium ball is formed when a little bit is dropped
into cold water (stirring constantly).
Add vanilla and pour into slightly buttered 9x13 inch pan. Cool and cut
into squares and wrap.
Subway Sweet Onion Sauce
1/2 cup light corn syrup
1 tablespoon minced white onion
1 tablespoon red wine vinegar
2 teaspoons white distilled vinegar
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon buttermilk powder
1/4 teaspoon lemon juice
1/8 teaspoon poppy seeds
1/8 teaspoon salt
pinch cracked black pepper
pinch garlic powder
Combine all ingredients in a small microwave-safe bowl.
Heat mixture uncovered in the microwave for 1 to 1 1/2
minutes on high until mixture boils rapidly.
Whisk well, cover and cool.
Makes about 2/3 cup
Kings Hawaiin Bread
3 loaves
Ingredients
6 cups all-purpose flour, plus
1/2 cup flour
3 eggs
2 cups pineapple juice
3/4 cup sugar
1/2 teaspoon ginger
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/2 cup butter or margarine, melted (one stick)
Directions
1 Beat the eggs. Add the pineapple juice, sugar, ginger, vanilla, and butter.
2 Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix.
3 Add the remaining 3 cups of flour and mix inches Blending with a spoon will be hard, so you may have to use your hands. Make sure it is thoroughly combined. Cover the bowl with a cloth and set in a warm place to rise for 1 hour.
4 Remove from the bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into three equal parts.
5 Place in greased and floured loaf pans or shape into rolls. Cover and place in a warm place to rise for 1 hour.
6 Bake at 350 degrees for 25-30 minutes or golden brown.
Ingredients
6 cups all-purpose flour, plus
1/2 cup flour
3 eggs
2 cups pineapple juice
3/4 cup sugar
1/2 teaspoon ginger
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/2 cup butter or margarine, melted (one stick)
Directions
1 Beat the eggs. Add the pineapple juice, sugar, ginger, vanilla, and butter.
2 Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix.
3 Add the remaining 3 cups of flour and mix inches Blending with a spoon will be hard, so you may have to use your hands. Make sure it is thoroughly combined. Cover the bowl with a cloth and set in a warm place to rise for 1 hour.
4 Remove from the bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into three equal parts.
5 Place in greased and floured loaf pans or shape into rolls. Cover and place in a warm place to rise for 1 hour.
6 Bake at 350 degrees for 25-30 minutes or golden brown.
Mandarin Orange Pie
1 graham cracker crust
1 can Eagle brand condensed milk
1/2 c. lemon juice
1 large Cool Whip
1 c. chopped pecans
1 (11 oz.) can mandarin oranges, drained and chopped
Mix condensed milk, lemon juice, pecans, Cool Whip, and oranges.
Pour into shell. Chill until ready to serve.
1 can Eagle brand condensed milk
1/2 c. lemon juice
1 large Cool Whip
1 c. chopped pecans
1 (11 oz.) can mandarin oranges, drained and chopped
Mix condensed milk, lemon juice, pecans, Cool Whip, and oranges.
Pour into shell. Chill until ready to serve.
Orange Creamsicle Cookies
2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups white chocolate chips
Preheat oven to 375 degrees.
In a small bowl, combine flour, baking soda, and salt; set aside.
In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips.
Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups white chocolate chips
Preheat oven to 375 degrees.
In a small bowl, combine flour, baking soda, and salt; set aside.
In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips.
Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.
Orange Glazed Chicken
8 bone-in skin on chicken thighs
Coarse salt and ground pepper
1 cup thawed orange juice concentrate
1 cup ketchup
2 tablespoons light-brown sugar
4 teaspoons white-wine vinegar
4 teaspoons Worcestershire sauce
2 teaspoons hot sauce
Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet. Bake until deep golden brown and cooked through, 45 to 50 minutes, flipping halfway through.
Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.
Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.
Coarse salt and ground pepper
1 cup thawed orange juice concentrate
1 cup ketchup
2 tablespoons light-brown sugar
4 teaspoons white-wine vinegar
4 teaspoons Worcestershire sauce
2 teaspoons hot sauce
Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet. Bake until deep golden brown and cooked through, 45 to 50 minutes, flipping halfway through.
Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.
Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.
Grilled Honey Lime Chicken Sandwiches
1 lime, juiced
2 tablespoons honey
1 rounded teaspoon cumin
handful cilantro, finely chopped, about 1/2 tablespoon
2 tablespoons extra-virgin olive oil
4 (6 to 8-ounce) boneless skinless chicken breast
1 teaspoon grill seasoning blend or coarse salt and pepper
Toppings: lettuce, tomato, red onion, and sliced avocado
4 crusty rolls, split
Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.
Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.
Slice chicken breasts on an angle and pile meat roll bottoms. Top with lettuce, tomato, red onion and sliced avocado.
2 tablespoons honey
1 rounded teaspoon cumin
handful cilantro, finely chopped, about 1/2 tablespoon
2 tablespoons extra-virgin olive oil
4 (6 to 8-ounce) boneless skinless chicken breast
1 teaspoon grill seasoning blend or coarse salt and pepper
Toppings: lettuce, tomato, red onion, and sliced avocado
4 crusty rolls, split
Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.
Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.
Slice chicken breasts on an angle and pile meat roll bottoms. Top with lettuce, tomato, red onion and sliced avocado.
Heath Bar Blizzard
1 Heath candy bar
1/4 cup milk
2 1/2 cups vanilla ice cream
1 teaspoon fudge topping
Freeze the Heath bar, then break it into tiny pieces while still in the
wrapper.
Combine all ingredients in the blender and blend for 30 seconds on
medium speed. Stop blender and stir mixture with a spoon, repeat until
well mixed then pour into 16 ounce glass.
Makes 1 serving.
1/4 cup milk
2 1/2 cups vanilla ice cream
1 teaspoon fudge topping
Freeze the Heath bar, then break it into tiny pieces while still in the
wrapper.
Combine all ingredients in the blender and blend for 30 seconds on
medium speed. Stop blender and stir mixture with a spoon, repeat until
well mixed then pour into 16 ounce glass.
Makes 1 serving.
Saturday, April 21, 2012
Cinnamon Toasted Almonds
2 egg whites
6 teaspoons Spice Islands pure vanilla extract
4 cups unblanched almonds
1/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
In a large bowl, beat egg whites until frothy; beat in vanilla. Add
almonds; stir gently to coat. Combine the sugars, salt and cinnamon;
add to nut mixture and stir gently to coat.
Spread evenly into two greased 15-in. x 10-in. x 1-in. baking pans.
Bake at 300 degrees for 25-30 minutes or until almonds are crisp,
stirring once. Cool. Store in an airtight container.
6 teaspoons Spice Islands pure vanilla extract
4 cups unblanched almonds
1/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
In a large bowl, beat egg whites until frothy; beat in vanilla. Add
almonds; stir gently to coat. Combine the sugars, salt and cinnamon;
add to nut mixture and stir gently to coat.
Spread evenly into two greased 15-in. x 10-in. x 1-in. baking pans.
Bake at 300 degrees for 25-30 minutes or until almonds are crisp,
stirring once. Cool. Store in an airtight container.
Pina Colada Fruit Dip
12 oz. cream cheese, softened
3/4 cup pina colada mix
1/2 cup sour cream
1 1/4 cups crushed pineapple
1/2 cup maraschino cherries, sliced
Combine the cream cheese, pina colada mix, sour cream, pineapple and maraschino cherries in a bowl and mix well.
Chill, covered, for 1 hour. Serve with fresh fruit in season.
Yield: 8 servings
3/4 cup pina colada mix
1/2 cup sour cream
1 1/4 cups crushed pineapple
1/2 cup maraschino cherries, sliced
Combine the cream cheese, pina colada mix, sour cream, pineapple and maraschino cherries in a bowl and mix well.
Chill, covered, for 1 hour. Serve with fresh fruit in season.
Yield: 8 servings
Island Style Chicken
1 can (about 8 ounces) pineapple chunk in heavy syrup
2 pounds chicken parts
2 Tablespoons shortening
1 can campbell chicken broth
1/4 cup vinegar
2 Tablespoons brown sugar
2 teaspoon soy sauce
1 large clove garlic, minced
1 medium green pepper,cut in squares
3 Tablespoons cornstarch
1/4 cup water
-----------------------------------------------
Directions
Drain pineapple chunks, reserving syrup,in skillet, brown chicken in shortening; pour off fat.Add reserved syrup. broth,vinegar,sugar,soy sauce,and garlic;cover;cook over low heat 40 minutes.add greenpepper and pineapple chunks;cook 5 minutes more or until done.Stir occasionally combine cornstarch adn water;gradually stir into sauce;cook stirring until thickened,serve with rice Make 4 servings
Veggie Onion Dip
1 pkg. Lipton Golden Onion Dry Soup Mix
chopped red onion
chopped green peppers
16 ozs. sour cream
diced tomatoes
sliced black olives
chopped red peppers
Mix together and let sit in refrigerator for an hour.
chopped red onion
chopped green peppers
16 ozs. sour cream
diced tomatoes
sliced black olives
chopped red peppers
Mix together and let sit in refrigerator for an hour.
Cheeseburger Noodle Casserole
1 pkg (12 oz) Medium Egg Noodles
1 lb ground beef
1 can (14.5 oz) diced tomatoes with onions, not drained
2 1/2 cups water
1 Tbsp prepared yellow mustard or Dijon mustard
Salt and pepper, to taste
8 oz pasteurized cheese product, cut into 1/2-inch cubes
Cook ground been in a large, nonstick skillet over medium-high heat, stirring frequently, until meat is browned. Drain. Return meat to the skillet over medium-high heat.
Add tomatoes, water, mustard and salt and pepper to beef. Heat until mixture is simmering. Reduce heat to maintain a simmer and stir in uncooked noodles.
Cook, stirring frequently, 7 to 9 minutes or until noodles are done.
Stir in cheese cubes and cook, stirring frequently, until cheese is melted.
If desired, add one can (11 oz) corn, drained, along with the tomatoes.
1 lb ground beef
1 can (14.5 oz) diced tomatoes with onions, not drained
2 1/2 cups water
1 Tbsp prepared yellow mustard or Dijon mustard
Salt and pepper, to taste
8 oz pasteurized cheese product, cut into 1/2-inch cubes
Cook ground been in a large, nonstick skillet over medium-high heat, stirring frequently, until meat is browned. Drain. Return meat to the skillet over medium-high heat.
Add tomatoes, water, mustard and salt and pepper to beef. Heat until mixture is simmering. Reduce heat to maintain a simmer and stir in uncooked noodles.
Cook, stirring frequently, 7 to 9 minutes or until noodles are done.
Stir in cheese cubes and cook, stirring frequently, until cheese is melted.
If desired, add one can (11 oz) corn, drained, along with the tomatoes.
Butterscotch Cream Fudge
1 1/2 cups granulated sugar
1/2 cup (1 stick) butter or margarine
1 small can Pet milk
1 (7 ounce) jar Marshmallow Creme
1 (12 ounce) package butterscotch chips
1 teaspoon vanilla extract
1 cup chopped nuts
Combine sugar, butter, milk and Marshmallow Creme in a large saucepan.
Bring to a full boil; boil for 5 minutes. Remove from heat and add
butterscotch chips, nuts and vanilla extract. Pour into greased 8-inch
square pan. Chill in refrigerator until firm. Cut into squares.
1/2 cup (1 stick) butter or margarine
1 small can Pet milk
1 (7 ounce) jar Marshmallow Creme
1 (12 ounce) package butterscotch chips
1 teaspoon vanilla extract
1 cup chopped nuts
Combine sugar, butter, milk and Marshmallow Creme in a large saucepan.
Bring to a full boil; boil for 5 minutes. Remove from heat and add
butterscotch chips, nuts and vanilla extract. Pour into greased 8-inch
square pan. Chill in refrigerator until firm. Cut into squares.
Fresh Ricotta
INGREDIENTS
4 cups whole milk
One cup buttermilk
1/3 cup heavy cream
Coarse salt
DIRECTIONS
1. Line a fine mesh strainer with several folds of cheesecloth and set it in your sink.
2. Combine milk, buttermilk and cream in medium heavy saucepan over medium-high heat. Bring to a boil until cooking thermometer registers 185 degrees...if you don't have a thermometer, keep an eye on it to see when the curds (the solid white parts) are mostly separated from the whey (the cloudy liquid). This will take about 10 minutes...stir a couple of times during the boiling process.
3. Remove from heat and using a slotted spot, scoop spoonfuls of the curd into the cheesecloth-lined strainer, sprinkling with a little salt every few spoonfuls or so.
4. Let the ricotta drain for about 5 minutes and then taste to check the consistency. If you like it drier, then let it drain a little more. If you like it moister, stir in a tablespoon or two of milk. This ricotta is best used right away, but will keep for a day or two in the fridge.
4 cups whole milk
One cup buttermilk
1/3 cup heavy cream
Coarse salt
DIRECTIONS
1. Line a fine mesh strainer with several folds of cheesecloth and set it in your sink.
2. Combine milk, buttermilk and cream in medium heavy saucepan over medium-high heat. Bring to a boil until cooking thermometer registers 185 degrees...if you don't have a thermometer, keep an eye on it to see when the curds (the solid white parts) are mostly separated from the whey (the cloudy liquid). This will take about 10 minutes...stir a couple of times during the boiling process.
3. Remove from heat and using a slotted spot, scoop spoonfuls of the curd into the cheesecloth-lined strainer, sprinkling with a little salt every few spoonfuls or so.
4. Let the ricotta drain for about 5 minutes and then taste to check the consistency. If you like it drier, then let it drain a little more. If you like it moister, stir in a tablespoon or two of milk. This ricotta is best used right away, but will keep for a day or two in the fridge.
Shrimp Scampi Skewers
1 pound fresh or frozen medium shrimp in shells (26 to 30)
1 tablespoon margarine or butter
1 tablespoon olive oil or cooking oil
2 cloves garlic, minced
3 tablespoons dry white wine
2 tablespoons snipped fresh parsley
1/2 teaspoon finely shredded lemon peel
1/8 teaspoon ground black pepper
6 green onions, cut into 1-inch pieces
1 large red sweet pepper, cut into 1-inch pieces
Thaw shrimp, if frozen. Peel shrimp, leaving tails intact. Devein shrimp. Place margarine or butter and oil in a small saucepan; melt over medium-high heat. Add garlic and cook 2 minutes; remove from heat. Stir in wine, parsley, lemon peel, and ground pepper; set aside.
Thread shrimp, green onion pieces, and pepper pieces onto 6-inch long appetizer skewers. (If using wooden skewers, soak them in water for at least 30 minutes before planned grilling time to prevent scorching.) Brush with garlic mixture.
Grill the skewered shrimp and vegetables on a grill rack directly over medium heat for 6 to 8 minutes or until shrimp turn pink, turning once and brushing with garlic mixture halfway through grilling. Serve immediately.
Makes 15 to 20 appetizer servings
1 tablespoon margarine or butter
1 tablespoon olive oil or cooking oil
2 cloves garlic, minced
3 tablespoons dry white wine
2 tablespoons snipped fresh parsley
1/2 teaspoon finely shredded lemon peel
1/8 teaspoon ground black pepper
6 green onions, cut into 1-inch pieces
1 large red sweet pepper, cut into 1-inch pieces
Thaw shrimp, if frozen. Peel shrimp, leaving tails intact. Devein shrimp. Place margarine or butter and oil in a small saucepan; melt over medium-high heat. Add garlic and cook 2 minutes; remove from heat. Stir in wine, parsley, lemon peel, and ground pepper; set aside.
Thread shrimp, green onion pieces, and pepper pieces onto 6-inch long appetizer skewers. (If using wooden skewers, soak them in water for at least 30 minutes before planned grilling time to prevent scorching.) Brush with garlic mixture.
Grill the skewered shrimp and vegetables on a grill rack directly over medium heat for 6 to 8 minutes or until shrimp turn pink, turning once and brushing with garlic mixture halfway through grilling. Serve immediately.
Makes 15 to 20 appetizer servings
Mandarin Orange & Chicken Stir Fry
1 (11 oz.) can mandarin oranges
1/4 c. Kikkoman Stir Fry Sauce
3 tbsp. vegetable oil
2 whole chicken breasts, cut into strips
1/3 c. roasted cashews
2 dashes garlic salt
1 med. onion, sliced
1/2 lb. fresh snow peas
Reserving 2 tablespoons syrup, drain oranges. Blend syrup with stir-fry sauce. Heat 2 tablespoons of the oil in wok or electric fry pan over high heat. Add chicken, cashews, garlic salt and stir-fry 3 minutes, until chicken is done. Add remaining oil and onion and snow peas, stir-fry 3-5 minutes. Add stir-fry sauce and cook and stir to coat all ingredients with sauce. Stir in oranges just before serving. Serve with rice.
1/4 c. Kikkoman Stir Fry Sauce
3 tbsp. vegetable oil
2 whole chicken breasts, cut into strips
1/3 c. roasted cashews
2 dashes garlic salt
1 med. onion, sliced
1/2 lb. fresh snow peas
Reserving 2 tablespoons syrup, drain oranges. Blend syrup with stir-fry sauce. Heat 2 tablespoons of the oil in wok or electric fry pan over high heat. Add chicken, cashews, garlic salt and stir-fry 3 minutes, until chicken is done. Add remaining oil and onion and snow peas, stir-fry 3-5 minutes. Add stir-fry sauce and cook and stir to coat all ingredients with sauce. Stir in oranges just before serving. Serve with rice.
Chicken In Wine Sauce
4 large skinless boneless chicken breasts
4 tablespoons butter melted, plus more for casserole
Kosher salt and freshly ground black pepper
6 ounces (about 8 slices) Swiss cheese
1 (10 3/4-ounce) can condensed cream of chicken soup
1/4 cup white wine
1 cup herb-flavored stuffing mix crushed
Instructions:
Preheat the oven to 350 degrees F.
Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste. Layer the cheese slices on top.
In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter.* Bake for 45 minutes. Remove from the oven and serve.
4 tablespoons butter melted, plus more for casserole
Kosher salt and freshly ground black pepper
6 ounces (about 8 slices) Swiss cheese
1 (10 3/4-ounce) can condensed cream of chicken soup
1/4 cup white wine
1 cup herb-flavored stuffing mix crushed
Instructions:
Preheat the oven to 350 degrees F.
Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste. Layer the cheese slices on top.
In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter.* Bake for 45 minutes. Remove from the oven and serve.
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