2 Tbsp. vegetable oil
2 and 1/2 pounds boneless chicken breasts, cut into 1/2 inch pieces
1 small onion, chopped
1 package taco seasoning
1 16-oz carton sour cream
2 cups cheddar cheese, shredded
2 fresh tomatoes, chopped
1 avocado, peeled, pitted and diced
1 small head of Romaine heart lettuce, shredded
8 burrito size flour tortillas
Place vegetable oil in a large skillet and heat, add chicken and onion and cook until chicken is done and onions are tender. Remove from heat. Place chicken and onion mixture in a large bowl and add taco seasoning, sour cream, cheese, tomatoes, avocado, and lettuce and stir well. Place equal amounts of mixture in the center of each
tortilla and roll up. Slice in half and serve.
1/2 cup sugar
3 eggs, separated
1/4 tsp. vanilla
1 cup milk
2 Tbsp. butter
1/4 cup lemon juice
3 tsp. sugar
Combine 1/2 cup sugar, egg yolks, vanilla, milk, butter and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens. Pour into baked pastry shell. Place egg white, cream of tartar and 3 tsp. sugar in a small bowl and beat
until stiff peaks form. Spread over pie and bake for 15 minutes at 350 degrees.
Ingredients:
Dressing:
3 1/2 tablespoons soy sauce
2 tablespoons vegetable oil
2 tablespoons rice vinegar
1-tablespoon sugar
1/2-teaspoon garlic powder
1/2-teaspoon pepper
1/2 teaspoon sesame oil
Salad:
3 cups torn lettuce
1 1/2 cups chopped cooked chicken
1 8-ounce can sliced water chestnuts, drained
1/2 cup julienne-cut carrots
1/4 cup diagonally sliced green onions
1/4 cup chopped red cabbage
1 5-ounce can chow mien noodles
Preparation:
Dressing:
In a small bowl, whisk together soy sauce, vegetable oil, rice vinegar, sugar, garlic powder, pepper and sesame oil; set aside.
Salad:
In a large bowl, combine lettuce, chicken, water chestnuts, carrots, onions and cabbage. Just before serving, toss salad
2 cups sugar
1 cup vegetable shortening
4 eggs
1 1/2 cups flour
1/3 cup cocoa
1/2 teaspoon salt
2 teaspoons vanilla
1 cup chopped nuts
2 cups miniature marshmallows
Preheat oven to 325'F . Grease and flour 13x9x2 inch baking pan; set aside. Cream sugar and shortening with electric mixer in mixing bowl until light and fluffy. Add eggs; beat at low speed until well blended. Combine flour, cocoa, and salt in separate bowl. Add to creamed mixture; blend well. Stir in vanilla nuts. Pour into prepared pan. Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Remove from oven. Sprinkle marshmallows evenly over top. Return to oven 10 minutes, or until marshmallows are melted. Cool in pan on rack. Frost with Mississippi Mud Icing (below). Chill before cutting into squares .
Mississippi Mud Icing
4 1/2 cups (16 oz.) powdered sugar
1/3 cup cocoa
1 cup butter or margarine, melted
1/2 cup evaporated milk
1 tsp. vanilla
1/2 cup chopped nuts
Combine powdered sugar and cocoa in small mixing bowl. Add butter; blend well. Add milk and vanilla; beat with mixer until smooth. Stir in nuts.
1 pkg (12 oz) semi-sweet or white chocolate chips
2 cups salted mixed nuts or peanuts
on top of double boiler or in microwave oven, melt the chocolate chips. stir in the nuts. drop by heaping tablespoons onto waxed paper that has been placed on a flat cookie sheet. place clusters in the refrigerator to harden, about 30 minutes. remove from wax paper and store at room temperature in an air tight container. makes 12 to 15 clusters; you may want to double it!
Ingredients per sandwich:
2-3 very thin slices of beef (Pat's King of Steaks uses rib-eye)
Salt and freshly ground pepper to taste
1-2 slices American cheese, or cheese of your choice
Toasted hoagie of French roll, or hot dog bun
Grilled onions
Grill the beef on a griddle or large skillet over moderate heat, turning it several times. While still on the griddle, season with salt and pepper and top with the sliced cheese. Transfer to the roll with a spatula and top with grilled onions.
3 cups (750 ml) peeled and diced potatoes
1/2 onion, finely chopped
3 Tbs (45 ml) butter
3 Tbs (45 ml) all-purpose flour
1 1/2 cups (375 ml) milk
3/4 cup (180 ml) grated cheddar cheese
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1 4-oz jar chopped pimientos, drained
Steam the diced potatoes and chopped onion for 5 minutes. Meanwhile, heat the butter in a saucepan over moderate heat, stir in the flour, and cook for 2 to 3 minutes. Stir in the milk and bring to a boil, stirring frequently. Remove from the heat and stir in the cheese, salt, pepper, and nutmeg. Mix the steamed potato mixture with the pimientos and place in a buttered baking dish. Top with the sauce and bake in a preheated 350F (180C) oven until the potatoes are tender, about 45 minutes. Serves 4 to 6.
3 oz (80 g) semi-sweet chocolate, melted
1 egg
1 cup (250 ml) brown sugar
1 cup (250 ml) chopped walnuts
3/4 cups (180 ml) all-purpose flour
4 Tbs (60 ml) soft butter
1/4 tsp (1 ml) salt
Combine all ingredients in a bowl and mix to combine thoroughly. Spread evenly in a buttered 8-inch (20 cm) square baking pan and bake in a preheated 350F (180C) oven for 25 minutes. Cool before cutting into 2-inch (5 cm) squares. Serves 6 to 8.
3/4 cup (180 ml) butter at room temperature
1 1/2 cups (375 ml) grated extra-sharp Cheddar cheese
1/4 cup (60 ml) grated Parmesan cheese
1 1/2 cups (375 ml) all-purpose flour
1 tsp (5 ml) salt
Cayenne pepper to taste
1 cup (250 ml) finely chopped pecans
Combine the butter and cheeses in a food processor and process until smooth. Sift the flour, salt, and cayenne directly into the food processor and process until the mixture begins to form a ball. Add the pecans and pulse just until the pecans are mixed in. The mixture will be very soft. Divide the dough into three equal parts and place each on a piece of wax paper. Fold the paper over the mixture and roll into logs about 1 inch (3 cm) in diameter. Refrigerate until thoroughly chilled, about 1 hour. Roll the chilled dough into a more regular round shape if desired. Unwrap the logs immediately prior to baking and slice into rounds 1/4 inch (5 mm) thick. Place 1/2 inch (1 cm) apart on an ungreased baking sheet and bake in a preheated 350F (180C) oven until light golden brown, about 15 minutes. Cool on a wire rack and store in an airtight container. Makes about 48 biscuits.
25 to 30 chicken wings
Vegetable oil for deep frying
4 Tbs (60 ml) butter or margarine
3 to 6 Tbs (45 to 90 ml) hot sauce
6 to 8 ribs celery, cut into 3-inch (8 cm) pieces
Blue cheese dressing for dipping
Cut the wings in half at the "elbow" and remove and discard the tips. Deep fry in small batches in 2 to 3 inches (5 to 8 cm) of vegetable oil heated to 375F (190C) until the outsides are crisp and golden brown, about 8 to 10 minutes. Drain on paper towels. Melt the butter in a saucepan and combine with the hot sauce. Place the cooked wings in a large bowl and pour the sauce over them, tossing them to thoroughly coat with the sauce. Serve with celery sticks and blue cheese dressing. Serves 4 to 6.
1 1/4 cup granulated sugar, divided
1 cup all-purpose flour
7 tablespoons cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, melted
1 1/2 teaspoons vanilla extract
1/2 cup packed light brown sugar
1 1/4 cups hot water
Whipped topping
Heat oven to 350F. In medium bowl stir together 3/4 cup granulated sugar, flour, 3 Tbls. cocoa, baking powder and salt. Blend in milk, butter and vanilla, beat until smooth. Pour batter into 8- or 9-inch square baking pan. In separate bowl, stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping. About 8 servings
3 eggs, separated
2 teaspoons grated lemon peel
1/4 cup lemon juice
1 1/2 cups low-fat milk
1/4 cup sifted all-purpose flour
8 packets Sweet 'N Low®
1/8 teaspoon salt
Preheat oven to 325°F. In deep bowl, beat egg whites with electric mixer at high speed until stiff peaks form. Set aside. Add lemon peel and juice to egg yolks. Beat at medium speed until well blended. Add milk and beat at low speed 1 minute. Add flour, Sweet 'N Low, and salt; blend until smooth. Fold in egg whites by hand. Pour into 6 custard cups. Place cups in baking pan; add hot water to fill pan 1 inch. Bake 40 to 50 minutes, or until lightly browned on top. Serve warm or chilled.
Ingredients:
2 cups granulated cane sugar (don't use beet sugar)
2/3 cup light corn syrup (preferably Karo red label)
2/3 cup water
good quality olive oil
paper towels
rubber bands
few drops of peppermint, wintergreen or cinnamon extract few drops red or green coloring
wax paper and parchment paper
wooden sticks (optional for lollipops)
8 or 9 inch lengths plastic fishing line (optional for sugarplums)
Tools/Equipment:
heavy saucepan
candy thermometer
candy molds
screwdriver
cookie sheet (optional)
Method:
In a heavy saucepan, preferably one with a good pouring lip, combine the sugar, syrup and water. Cook over medium low heat, stirring constantly, until the sugar is completely dissolved and you can see that the mixture is getting hot. Insert a candy thermometer, and do not stir after the candy reaches 200 °F. Meanwhile, prepare the molds. Brush each liberally with olive oil and turn them upside down for a few minutes on paper towels to drain off any excess oil.
Turn them right side up and fasten together with rubber bands. Place them in a row, closely together, so they prop each other up. Cook the candy to 290° F if it is a clear day, and to 300° F if it is the least bit humid. (This took nearly 40 minutes on my stove over medium low heat.) When the candy is within 10 degrees of the desired temperature, add the flavoring and coloring. Do not stir in; the bubbling of the mixture will do the combining. No color is required for yellow candy. If making molded candies, quickly pour the candy into the molds; the mixture might foam up a bit in the molds, so be careful. Allow the candy to stand for approximately 15 minutes. The candy should not be allowed to cool completely in the molds or you won't be able to get it out. If you take it out too soon, the figures will bend; keep checking them, and you will soon be able to discern when it is time to remove the candy. Remove the rubber bands and, with a screwdriver, pry the molds apart. With a small knife, carefully lift out the candy. The little pieces will be quite firm, the larger pieces a tad soft. For very large molds such as a ship or train mold, allow the candy to set in the molds for a few minutes longer. Store unwrapped on wax paper lined plates. To make lollipops, arrange wooden sticks (available at hobby and food specialty stores) in rows on parchment lined or greased cookie sheets. Pour the hot syrup in a thin stream over each stick, forming rounds of candy as large or as small as you like. Let cool. To make sugar plums for hanging, make loops of the fishing line on parchment covered or well greased baking sheets, or in miniature muffin cups. Drop the candy mixture from the tip of a teaspoon over each loop. Let cool.
Yield: 10 molded candies; 20 lollipops, or 100 sugarplums
3 1/2 cups (875 ml) all-purpose flour
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) salt
1 lb (450 g) butter at room temperature
2 cups (500 ml) sugar
8 large eggs
1/3 cup (80 ml) milk (whole milk for best results)
1/3 cup (80 ml) bourbon
1 tsp (5 ml) vanilla extract
Sift the flour, baking powder, and salt together. Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Fold in half the flour, then fold in the milk, then the remaining flour, followed by the bourbon and vanilla. Pour the batter into two lightly greased and floured 9-inch (23 cm) loaf pans and run the blade of a knife through the batter in an X pattern from corner to corner of the pans to eliminate air bubbles. Place the pans in the center of a cool oven, leaving a space between them. Turn the oven to 325F (165C) and bake for about 1 hour, until a wooden skewer inserted in the middle comes out clean. Turn off the oven and let the cakes cool in the oven for 10 minutes. Open the oven door and cool for 30 minutes. Turn the cakes out onto a wire rack to cool completely before slicing. Makes 2 cakes to serve 12 to 18.
1 1/2 - 2 lbs (675-900 g) new white or red potatoes (choose the smallest available)
1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (60 ml) chopped fresh herbs such as parsley, chives, oregano, or rosemary
2 Tbs (30 ml) white wine vinegar
Salt and freshly ground pepper to taste
Crushed red pepper flakes to taste
Boil the potatoes in salted water just until tender - do not over cook. Drain the potatoes. Whisk together the remaining ingredients and combine with the potatoes while they are still warm, tossing to combine. Refrigerate for at least 2 hours. Serve cold or at room temperature. Serves 6 to 8 as an appetizer.
