Ingredients
1 1/2 cup warm water
1 1/8 tsp active dry yeast (1 1/2 pkg)
2 tbsp brown sugar
1 1/8 tsp salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 tbsp baking soda
To taste, coarse salt
2 - 4 tbsp butter (melted)
Preparation Instructions:
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long rope(about 1/2" or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again.
Bake in oven at 450°F for about 10 minutes or until golden. Brush with melted butter and enjoy!
Toppings:
After you brush with butter try sprinkling with coarse salt. Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!
Thursday, August 28, 2008
Armadillo Eggs
Ingredients
1 1/2 pounds pork sausage
10 medium to large jalepenos
1 pound cheddar cheese
10 biscuits in a can (like Hungry Jack or similar)
Cooking Instructions
Cut the stem off of pepper and scoop out the seeds and membranes, unless you like them HOTHOTHOT!! Slice the cheese in strips to fit into the pepper, stuff inside. Pat out a patty of sausage and pat it around the pepperand seal as best you can.. Bake at 350°F til sausage is done, can't remember how long. Take out of oven and let cool. Roll biscuit out flat and wrap around pepper. Seal by pinching with fingers. Bake at whatever temperature it says on the biscuit can. (I do the sausage part the night before, and just finish up by doing the biscuit part right before the party) ENJOY!
1 1/2 pounds pork sausage
10 medium to large jalepenos
1 pound cheddar cheese
10 biscuits in a can (like Hungry Jack or similar)
Cooking Instructions
Cut the stem off of pepper and scoop out the seeds and membranes, unless you like them HOTHOTHOT!! Slice the cheese in strips to fit into the pepper, stuff inside. Pat out a patty of sausage and pat it around the pepperand seal as best you can.. Bake at 350°F til sausage is done, can't remember how long. Take out of oven and let cool. Roll biscuit out flat and wrap around pepper. Seal by pinching with fingers. Bake at whatever temperature it says on the biscuit can. (I do the sausage part the night before, and just finish up by doing the biscuit part right before the party) ENJOY!
Anchovy, Chicken And Tomato Canapes
Ingredients
- 10 slices french style bread 1/4" Thick
- Mayo
- 20 anchovy filets
- 2 pimientos
- 4 tbsps tomato sauce
- Dash cayenne
- 4 tbsps finely chopped boiled chicken
- Choppedparsley for garnish
Cooking Instructions
- Toast bread slices in a 450°F oven for 5 minutes.
- Spread them with mayo.
- Top with anchovy.
- Spread on another layer of mayo & Cover with a piece of pimiento cut to fit the toast.
- Mix the tomato sauce with the cayenne.
- Spread 1 tsp of the tomato sauce on each canape, sprinkle with the chicken & Garnish with parsley.
Texas Trash
Ingredients
6 Tablespoons melted butter
1 Tablespoon tobasco sauce
4 Teaspoons Worcestershire sauce
3/4 teaspoon garlic powder
6 cups each: Corn, Wheat, and Rice Chex, mixed equally
2 cups peanuts (red skin)
1 cup pretzels
Cooking Instructions
Pour melted butter into shallow baking pan. Stir in Worcestershire sauce, Tabasco and garlic powder. Add cereals, nuts and pretzels and coat well. Preheat oven to 250°F. Spread mix on cookie sheet. Bake for 45 minutes, stirring every 15 minutes. Dry on absorbent towels. Store in airtight container. Yield 9 cups.
6 Tablespoons melted butter
1 Tablespoon tobasco sauce
4 Teaspoons Worcestershire sauce
3/4 teaspoon garlic powder
6 cups each: Corn, Wheat, and Rice Chex, mixed equally
2 cups peanuts (red skin)
1 cup pretzels
Cooking Instructions
Pour melted butter into shallow baking pan. Stir in Worcestershire sauce, Tabasco and garlic powder. Add cereals, nuts and pretzels and coat well. Preheat oven to 250°F. Spread mix on cookie sheet. Bake for 45 minutes, stirring every 15 minutes. Dry on absorbent towels. Store in airtight container. Yield 9 cups.
Deluxe Deviled Eggs
Ingredients
6 hard-cooked eggs
1/2 cup sour cream
1/2 cup flaked canned salmon
1/8 teaspoon curry powder
2 teaspoons prepared mustard
2 teaspoons lemon juice
1-1/2 teaspoons Worcestershire sauce
Salt, pepper
Paprika
Cooking Instructions
Shell eggs, then cut in halves lengthways and remove yolks. Mash yolks and mix with sour cream, salmon, curry powder, mustard, lemon juice, and Worcestershire and season to taste with salt and pepper. Pile mixture into whites and garnish with Paprika. Makes 12 halves.
6 hard-cooked eggs
1/2 cup sour cream
1/2 cup flaked canned salmon
1/8 teaspoon curry powder
2 teaspoons prepared mustard
2 teaspoons lemon juice
1-1/2 teaspoons Worcestershire sauce
Salt, pepper
Paprika
Cooking Instructions
Shell eggs, then cut in halves lengthways and remove yolks. Mash yolks and mix with sour cream, salmon, curry powder, mustard, lemon juice, and Worcestershire and season to taste with salt and pepper. Pile mixture into whites and garnish with Paprika. Makes 12 halves.
Cook eggs hard
Cooking Instructions
* 8 to 12 eggs
Place eggs in a saucepan and cover them with an inch of water. Cover with a lid and bring water to a simmer. Turn the stove off and let eggs sit covered in hot water 16 minutes. Remove eggs from the pan and sit them in a bowl of cold tap water 5 minutes to cool. Remove shells by tapping them on the counter to create a crack and then peeling them under running water.
* 8 to 12 eggs
Place eggs in a saucepan and cover them with an inch of water. Cover with a lid and bring water to a simmer. Turn the stove off and let eggs sit covered in hot water 16 minutes. Remove eggs from the pan and sit them in a bowl of cold tap water 5 minutes to cool. Remove shells by tapping them on the counter to create a crack and then peeling them under running water.
Anchovy And Pimiento Canapes
Ingredients
* 1-1/2 2oz cans flat filet of anchovey drained & Finely chopped
* 2 pimientos finely chopped
* 1/2 cup finely chopped onion
* 1 tbsp minced parsley
* Pepper
* 1 tbsp olive oil
* 1-1/4 tsps red wine vinegar
* Sandwichbread crusts removed
Directions
1. Mix in a bowl the anchovy, pimiento, onion, parsley & Pepper.
2. Add olive oil & Vinegar.
3. Refrigerate.
4. To serve, spread on the bread & Cut into triangles.
* 1-1/2 2oz cans flat filet of anchovey drained & Finely chopped
* 2 pimientos finely chopped
* 1/2 cup finely chopped onion
* 1 tbsp minced parsley
* Pepper
* 1 tbsp olive oil
* 1-1/4 tsps red wine vinegar
* Sandwichbread crusts removed
Directions
1. Mix in a bowl the anchovy, pimiento, onion, parsley & Pepper.
2. Add olive oil & Vinegar.
3. Refrigerate.
4. To serve, spread on the bread & Cut into triangles.
Abc Pretzels
Ingredients
- 1 package dry yeast
- 3/4 cup warm water
- 1 tablespoon sugar
- Pinch of kosher salt
- 2 cups flour (use unbleached) white, whole wheat or a combination of the 2
- 1 egg
Directions
- 5 minutes before youre ready to begin, mix the yeast and water together.
- Preheat oven to 425°F Pour flour and sugar into a bowl and mix with fingers.
- Add a pinch of kosher salt and mix.
- Add water and yeast mixture, mix and form into a ball.
- Generously sprinkle flour on table or cutting board.
- Place dough on it and roll with a rolling pin for about 5 minutes.
- Roll dough into long pencil-like coils, then shape into various alphabet letters.
- Brush the dough with the beaten egg.
- Sprinkle with salt, sugar or cinnamon.
- Bake for 12-15 minutes, or until golden brown
Spinach Dip
Ingredients
1 box spinach
1 block cream cheese
1 small carton whipping cream
3 chopped cloves garlic
1 teaspoon black pepper
1 teaspoon salt
Cooking Instructions
Thaw spinach and squeeze as much of the water out as you can.Set aside.In a non stick on meduim heat add cream , cream cheese , garlic,pepper , and salt.Stir constantly untill cream cheese is melted.Add spinach let simmer on low heat for 10 mintues. Serve with toasted bread or crackers.
1 box spinach
1 block cream cheese
1 small carton whipping cream
3 chopped cloves garlic
1 teaspoon black pepper
1 teaspoon salt
Cooking Instructions
Thaw spinach and squeeze as much of the water out as you can.Set aside.In a non stick on meduim heat add cream , cream cheese , garlic,pepper , and salt.Stir constantly untill cream cheese is melted.Add spinach let simmer on low heat for 10 mintues. Serve with toasted bread or crackers.
Orange Glazed Chicken Wings
Cooking Instructions
Roll up your sleeves and dig into dinner! Orange juice and zest, soy sauce, and plenty of garlic coat these wings with fabulous flavor.
1 cup fresh orange juice (from about 2 oranges)
2 tablespoons grated orange zest (from about 3 oranges)
6 cloves garlic, minced
1/4 cup soy sauce
1 tablespoon brown sugar
1 1/2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
4 pounds chicken wings
Heat the oven to 400°F. In a large bowl, combine the orange juice with the orange zest, garlic, soy sauce, brown sugar, salt, and pepper. Add the chicken wings and toss to coat.
On two large baking sheets, arrange the wings in a single layer. Reserve 1/4 cup of the orange mixture and spoon the rest of the mixture over the wings. Bake for 20 minutes. Turn the wings over and baste them with the reserved orange mixture. Cook until just done, about 10 minutes longer.
Roll up your sleeves and dig into dinner! Orange juice and zest, soy sauce, and plenty of garlic coat these wings with fabulous flavor.
1 cup fresh orange juice (from about 2 oranges)
2 tablespoons grated orange zest (from about 3 oranges)
6 cloves garlic, minced
1/4 cup soy sauce
1 tablespoon brown sugar
1 1/2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
4 pounds chicken wings
Heat the oven to 400°F. In a large bowl, combine the orange juice with the orange zest, garlic, soy sauce, brown sugar, salt, and pepper. Add the chicken wings and toss to coat.
On two large baking sheets, arrange the wings in a single layer. Reserve 1/4 cup of the orange mixture and spoon the rest of the mixture over the wings. Bake for 20 minutes. Turn the wings over and baste them with the reserved orange mixture. Cook until just done, about 10 minutes longer.
Cheese Puffs
Ingredients
2 egg whites
1 c grated parmesan cheese
2 Tblsp finely chopped parsley
1 tsp finely grated onion
3 Tblsp flour
1/4 tsp celery seed
dash cayenne pepper
fine dry bread crumbs
paprika
Cooking Instructions
Place egg whites in a small mixing bowl. Whip until whites are stiff but not dry. Combine Parmesan cheese, parsley, onion, flour, celery seeds, and cayenne pepper in a med bowl. Fold cheese mixture into beaten egg whites. Form 2 teaspoonfuls of mixture into small balls. Roll in crumbs, then sprinkle with paprika. Place balls in a single layer in the fry basket. Fry until golden brown, about 2 min, drain. Serve piping hot. Makes about 14.
2 egg whites
1 c grated parmesan cheese
2 Tblsp finely chopped parsley
1 tsp finely grated onion
3 Tblsp flour
1/4 tsp celery seed
dash cayenne pepper
fine dry bread crumbs
paprika
Cooking Instructions
Place egg whites in a small mixing bowl. Whip until whites are stiff but not dry. Combine Parmesan cheese, parsley, onion, flour, celery seeds, and cayenne pepper in a med bowl. Fold cheese mixture into beaten egg whites. Form 2 teaspoonfuls of mixture into small balls. Roll in crumbs, then sprinkle with paprika. Place balls in a single layer in the fry basket. Fry until golden brown, about 2 min, drain. Serve piping hot. Makes about 14.
Aunt Jo's Pretzel Salad
Cooking Instructions
2 cups pretzels (crushed)
3/4 cup melted butter
3 Tbsp. sugar
Mix together and pack in bottom of a 9" X 13" baking dish. Bake in a preheated 400°F oven for 10 minutes. Refrigerate.
8 oz cream cheese (softened)
9 oz. Cool Whip
1 cup sugar
Mix together and spread over pretzel layer.
1 large strawberry jello
2 cups boiling water
2 (10 oz.) pkg. frozen strawberries (thawed)
Mix and pour over the cream cheese layer. Chill. Yield: 12-15 servings.
2 cups pretzels (crushed)
3/4 cup melted butter
3 Tbsp. sugar
Mix together and pack in bottom of a 9" X 13" baking dish. Bake in a preheated 400°F oven for 10 minutes. Refrigerate.
8 oz cream cheese (softened)
9 oz. Cool Whip
1 cup sugar
Mix together and spread over pretzel layer.
1 large strawberry jello
2 cups boiling water
2 (10 oz.) pkg. frozen strawberries (thawed)
Mix and pour over the cream cheese layer. Chill. Yield: 12-15 servings.
Tuesday, August 26, 2008
Bacon Water Chestnut Rolls
INGREDIENTS (Nutrition)
* 1 (8 ounce) can water chestnuts, halved
* 1/2 pound sliced bacon, cut in half
* 1/4 cup mayonnaise
* 1/2 cup packed light brown sugar
* 1/4 cup tomato-based chili sauce
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DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking dish.
3. Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce; pour over the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.
* 1 (8 ounce) can water chestnuts, halved
* 1/2 pound sliced bacon, cut in half
* 1/4 cup mayonnaise
* 1/2 cup packed light brown sugar
* 1/4 cup tomato-based chili sauce
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DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking dish.
3. Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce; pour over the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.
Pita Chips
INGREDIENTS (Nutrition)
* 12 pita bread pockets
* 1/2 cup olive oil
* 1/2 teaspoon ground black pepper
* 1 teaspoon garlic salt
* 1/2 teaspoon dried basil
* 1 teaspoon dried chervil
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DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
3. In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
4. Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!
* 12 pita bread pockets
* 1/2 cup olive oil
* 1/2 teaspoon ground black pepper
* 1 teaspoon garlic salt
* 1/2 teaspoon dried basil
* 1 teaspoon dried chervil
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DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
3. In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
4. Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!
Carla's Fruit Dip
INGREDIENTS (Nutrition)
* 1 (8 ounce) container frozen whipped topping, thawed
* 1 (7 ounce) jar marshmallow creme
* 1 (3 ounce) package cream cheese
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DIRECTIONS
1. In a mixing bowl, combine the frozen whipped topping, marshmallow creme, and cream cheese. Mix until smooth. Serve chilled.
* 1 (8 ounce) container frozen whipped topping, thawed
* 1 (7 ounce) jar marshmallow creme
* 1 (3 ounce) package cream cheese
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DIRECTIONS
1. In a mixing bowl, combine the frozen whipped topping, marshmallow creme, and cream cheese. Mix until smooth. Serve chilled.
Spinach Dip with Water Chestnuts
INGREDIENTS (Nutrition)
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1 (16 ounce) container sour cream
* 1 cup mayonnaise
* 1 envelope dry vegetable soup mix
* 1 (8 ounce) can water chestnuts, drained and chopped
* 3 green onions, chopped
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DIRECTIONS
1. In a medium bowl, mix together spinach, sour cream, mayonnaise, dry vegetable soup mix, water chestnuts and green onions. Cover and chill in the refrigerator approximately 2 hours before serving.
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1 (16 ounce) container sour cream
* 1 cup mayonnaise
* 1 envelope dry vegetable soup mix
* 1 (8 ounce) can water chestnuts, drained and chopped
* 3 green onions, chopped
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DIRECTIONS
1. In a medium bowl, mix together spinach, sour cream, mayonnaise, dry vegetable soup mix, water chestnuts and green onions. Cover and chill in the refrigerator approximately 2 hours before serving.
Avocado, Tomato and Mango Salsa
INGREDIENTS (Nutrition)
* 1 mango - peeled, seeded and diced
* 1 avocado - peeled, pitted, and diced
* 4 medium tomatoes, diced
* 1 jalapeno pepper, seeded and minced
* 1/2 cup chopped fresh cilantro
* 3 cloves garlic, minced
* 1 teaspoon salt
* 2 tablespoons fresh lime juice
* 1/4 cup chopped red onion
* 3 tablespoons olive oil
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DIRECTIONS
1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
* 1 mango - peeled, seeded and diced
* 1 avocado - peeled, pitted, and diced
* 4 medium tomatoes, diced
* 1 jalapeno pepper, seeded and minced
* 1/2 cup chopped fresh cilantro
* 3 cloves garlic, minced
* 1 teaspoon salt
* 2 tablespoons fresh lime juice
* 1/4 cup chopped red onion
* 3 tablespoons olive oil
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DIRECTIONS
1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
Fruit Dip II
INGREDIENTS (Nutrition)
* 1 (8 ounce) package cream cheese, softened
* 1 (7 ounce) jar marshmallow creme
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DIRECTIONS
1. Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly.
* 1 (8 ounce) package cream cheese, softened
* 1 (7 ounce) jar marshmallow creme
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DIRECTIONS
1. Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly.
Jalapeno Popper Spread
INGREDIENTS (Nutrition)
* 2 (8 ounce) packages cream cheese, softened
* 1 cup mayonnaise
* 1 (4 ounce) can chopped green chilies, drained
* 2 ounces canned diced jalapeno peppers, drained
* 1 cup grated Parmesan cheese
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DIRECTIONS
1. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
2. Microwave on High until hot, about 3 minutes.
* 2 (8 ounce) packages cream cheese, softened
* 1 cup mayonnaise
* 1 (4 ounce) can chopped green chilies, drained
* 2 ounces canned diced jalapeno peppers, drained
* 1 cup grated Parmesan cheese
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DIRECTIONS
1. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
2. Microwave on High until hot, about 3 minutes.
Chocolate Covered Strawberries
INGREDIENTS (Nutrition)
* 16 ounces milk chocolate chips
* 2 tablespoons shortening
* 1 pound fresh strawberries with leaves
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DIRECTIONS
1. Insert toothpicks into the tops of the strawberries.
2. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
3. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.
* 16 ounces milk chocolate chips
* 2 tablespoons shortening
* 1 pound fresh strawberries with leaves
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DIRECTIONS
1. Insert toothpicks into the tops of the strawberries.
2. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
3. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.
Southwestern Egg Rolls
INGREDIENTS (Nutrition)
* 2 tablespoons vegetable oil
* 1 skinless, boneless chicken breast half
* 2 tablespoons minced green onion
* 2 tablespoons minced red bell pepper
* 1/3 cup frozen corn kernels
* 1/4 cup black beans, rinsed and drained
* 2 tablespoons frozen chopped spinach, thawed and drained
* 2 tablespoons diced jalapeno peppers
* 1/2 tablespoon minced fresh parsley
* 1/2 teaspoon ground cumin
* 1/2 teaspoon chili powder
* 1/3 teaspoon salt
* 1 pinch ground cayenne pepper
* 3/4 cup shredded Monterey Jack cheese
* 5 (6 inch) flour tortillas
* 1 quart oil for deep frying
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DIRECTIONS
1. Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
2. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
3. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
5. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
6. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
* 2 tablespoons vegetable oil
* 1 skinless, boneless chicken breast half
* 2 tablespoons minced green onion
* 2 tablespoons minced red bell pepper
* 1/3 cup frozen corn kernels
* 1/4 cup black beans, rinsed and drained
* 2 tablespoons frozen chopped spinach, thawed and drained
* 2 tablespoons diced jalapeno peppers
* 1/2 tablespoon minced fresh parsley
* 1/2 teaspoon ground cumin
* 1/2 teaspoon chili powder
* 1/3 teaspoon salt
* 1 pinch ground cayenne pepper
* 3/4 cup shredded Monterey Jack cheese
* 5 (6 inch) flour tortillas
* 1 quart oil for deep frying
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DIRECTIONS
1. Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
2. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
3. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
5. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
6. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
Bacon Wrapped Smokies
INGREDIENTS (Nutrition)
* 1 pound sliced bacon, cut into thirds
* 1 (14 ounce) package beef cocktail wieners
* 3/4 cup brown sugar, or to taste
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DIRECTIONS
1. Preheat the oven to 325 degrees F (165 degrees C).
2. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
3. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.
* 1 pound sliced bacon, cut into thirds
* 1 (14 ounce) package beef cocktail wieners
* 3/4 cup brown sugar, or to taste
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DIRECTIONS
1. Preheat the oven to 325 degrees F (165 degrees C).
2. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
3. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.
Brown Sugar Smokies
INGREDIENTS (Nutrition)
* 1 (16 ounce) package little smokie sausages
* 1 pound bacon
* 1 cup brown sugar, or to taste
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DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
3. Bake until bacon is crisp and the brown sugar melted.
* 1 (16 ounce) package little smokie sausages
* 1 pound bacon
* 1 cup brown sugar, or to taste
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DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
3. Bake until bacon is crisp and the brown sugar melted.
Sugar Coated Pecans
INGREDIENTS (Nutrition)
* 1 egg white
* 1 tablespoon water
* 1 pound pecan halves
* 1 cup white sugar
* 3/4 teaspoon salt
* 1/2 teaspoon ground cinnamon
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DIRECTIONS
1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.
* 1 egg white
* 1 tablespoon water
* 1 pound pecan halves
* 1 cup white sugar
* 3/4 teaspoon salt
* 1/2 teaspoon ground cinnamon
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DIRECTIONS
1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.
Coconut Shrimp I
INGREDIENTS (Nutrition)
* 1 egg
* 1/2 cup all-purpose flour
* 2/3 cup beer
* 1 1/2 teaspoons baking powder
* 1/4 cup all-purpose flour
* 2 cups flaked coconut
* 24 shrimp
* 3 cups oil for frying
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DIRECTIONS
1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
* 1 egg
* 1/2 cup all-purpose flour
* 2/3 cup beer
* 1 1/2 teaspoons baking powder
* 1/4 cup all-purpose flour
* 2 cups flaked coconut
* 24 shrimp
* 3 cups oil for frying
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DIRECTIONS
1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
Marinated Grilled Shrimp
INGREDIENTS (Nutrition)
* 3 cloves garlic, minced
* 1/3 cup olive oil
* 1/4 cup tomato sauce
* 2 tablespoons red wine vinegar
* 2 tablespoons chopped fresh basil
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne pepper
* 2 pounds fresh shrimp, peeled and deveined
* skewers
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DIRECTIONS
1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
FOOTNOTES
*
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
* 3 cloves garlic, minced
* 1/3 cup olive oil
* 1/4 cup tomato sauce
* 2 tablespoons red wine vinegar
* 2 tablespoons chopped fresh basil
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne pepper
* 2 pounds fresh shrimp, peeled and deveined
* skewers
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DIRECTIONS
1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
FOOTNOTES
*
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Double Tomato Bruschetta
INGREDIENTS (Nutrition)
* 6 roma (plum) tomatoes, chopped
* 1/2 cup sun-dried tomatoes, packed in oil
* 3 cloves minced garlic
* 1/4 cup olive oil
* 2 tablespoons balsamic vinegar
* 1/4 cup fresh basil, stems removed
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 French baguette
* 2 cups shredded mozzarella cheese
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DIRECTIONS
1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.
* 6 roma (plum) tomatoes, chopped
* 1/2 cup sun-dried tomatoes, packed in oil
* 3 cloves minced garlic
* 1/4 cup olive oil
* 2 tablespoons balsamic vinegar
* 1/4 cup fresh basil, stems removed
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 French baguette
* 2 cups shredded mozzarella cheese
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DIRECTIONS
1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.
Seven Layer Taco Dip
INGREDIENTS (Nutrition)
* 1 (1 ounce) package taco seasoning mix
* 1 (16 ounce) can refried beans
* 1 (8 ounce) package cream cheese, softened
* 1 (16 ounce) container sour cream
* 1 (16 ounce) jar salsa
* 1 large tomato, chopped
* 1 green bell pepper, chopped
* 1 bunch chopped green onions
* 1 small head iceberg lettuce, shredded
* 1 (6 ounce) can sliced black olives, drained
* 2 cups shredded Cheddar cheese
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DIRECTIONS
1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
* 1 (1 ounce) package taco seasoning mix
* 1 (16 ounce) can refried beans
* 1 (8 ounce) package cream cheese, softened
* 1 (16 ounce) container sour cream
* 1 (16 ounce) jar salsa
* 1 large tomato, chopped
* 1 green bell pepper, chopped
* 1 bunch chopped green onions
* 1 small head iceberg lettuce, shredded
* 1 (6 ounce) can sliced black olives, drained
* 2 cups shredded Cheddar cheese
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DIRECTIONS
1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
Spicy Bean Salsa
INGREDIENTS (Nutrition)
* 1 (15 ounce) can black-eyed peas
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can whole kernel corn, drained
* 1/2 cup chopped onion
* 1/2 cup chopped green bell pepper
* 1 (4 ounce) can diced jalapeno peppers
* 1 (14.5 ounce) can diced tomatoes, drained
* 1 cup Italian-style salad dressing
* 1/2 teaspoon garlic salt
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DIRECTIONS
1. In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.
* 1 (15 ounce) can black-eyed peas
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can whole kernel corn, drained
* 1/2 cup chopped onion
* 1/2 cup chopped green bell pepper
* 1 (4 ounce) can diced jalapeno peppers
* 1 (14.5 ounce) can diced tomatoes, drained
* 1 cup Italian-style salad dressing
* 1/2 teaspoon garlic salt
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DIRECTIONS
1. In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.
Restaurant-Style Buffalo Chicken Wings
INGREDIENTS (Nutrition)
* oil for deep frying
* 1/4 cup butter
* 1/4 cup hot sauce
* 1 dash ground black pepper
* 1 dash garlic powder
* 1/2 cup all-purpose flour
* 1/4 teaspoon paprika
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon salt
* 10 chicken wings
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DIRECTIONS
1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
* oil for deep frying
* 1/4 cup butter
* 1/4 cup hot sauce
* 1 dash ground black pepper
* 1 dash garlic powder
* 1/2 cup all-purpose flour
* 1/4 teaspoon paprika
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon salt
* 10 chicken wings
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DIRECTIONS
1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
Guacamole
INGREDIENTS (Nutrition)
* 3 avocados - peeled, pitted, and mashed
* 1 lime, juiced
* 1 teaspoon salt
* 1/2 cup diced onion
* 3 tablespoons chopped fresh cilantro
* 2 roma (plum) tomatoes, diced
* 1 teaspoon minced garlic
* 1 pinch ground cayenne pepper (optional)
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DIRECTIONS
1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
* 3 avocados - peeled, pitted, and mashed
* 1 lime, juiced
* 1 teaspoon salt
* 1/2 cup diced onion
* 3 tablespoons chopped fresh cilantro
* 2 roma (plum) tomatoes, diced
* 1 teaspoon minced garlic
* 1 pinch ground cayenne pepper (optional)
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DIRECTIONS
1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Annie's Fruit Salsa and Cinnamon Chips
INGREDIENTS (Nutrition)
* 2 kiwis, peeled and diced
* 2 Golden Delicious apples - peeled, cored and diced
* 8 ounces raspberries
* 1 pound strawberries
* 2 tablespoons white sugar
* 1 tablespoon brown sugar
* 3 tablespoons fruit preserves, any flavor
*
* 10 (10 inch) flour tortillas
* butter flavored cooking spray
* 2 cups cinnamon sugar
DIRECTIONS
1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
* 2 kiwis, peeled and diced
* 2 Golden Delicious apples - peeled, cored and diced
* 8 ounces raspberries
* 1 pound strawberries
* 2 tablespoons white sugar
* 1 tablespoon brown sugar
* 3 tablespoons fruit preserves, any flavor
*
* 10 (10 inch) flour tortillas
* butter flavored cooking spray
* 2 cups cinnamon sugar
DIRECTIONS
1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
Chicken and Green Bean Casserole
INGREDIENTS (Nutrition)
* 1 tablespoon olive oil
* 4 skinless, boneless chicken breast halves
* 2 (14.5 ounce) cans French-style green beans, drained
* 1 (10.5 ounce) can condensed cream of chicken soup
* 3/4 cup mayonnaise
* 1 teaspoon garlic powder
* 1/4 cup grated Parmesan cheese
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DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a large skillet over medium-high heat. Quickly brown the chicken breast halves on both sides. Do not cook through. Remove from heat, and set aside.
3. Pour the green beans into a 2 quart casserole dish. Place the chicken on top of the beans. In a small bowl, mix together the cream of chicken soup and mayonnaise. Spread over the top of the chicken and beans. Sprinkle Parmesan cheese over the top.
4. Bake for 35 to 40 minutes in the preheated oven, until the chicken is no longer pink, and the cheese is browned.
* 1 tablespoon olive oil
* 4 skinless, boneless chicken breast halves
* 2 (14.5 ounce) cans French-style green beans, drained
* 1 (10.5 ounce) can condensed cream of chicken soup
* 3/4 cup mayonnaise
* 1 teaspoon garlic powder
* 1/4 cup grated Parmesan cheese
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DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a large skillet over medium-high heat. Quickly brown the chicken breast halves on both sides. Do not cook through. Remove from heat, and set aside.
3. Pour the green beans into a 2 quart casserole dish. Place the chicken on top of the beans. In a small bowl, mix together the cream of chicken soup and mayonnaise. Spread over the top of the chicken and beans. Sprinkle Parmesan cheese over the top.
4. Bake for 35 to 40 minutes in the preheated oven, until the chicken is no longer pink, and the cheese is browned.
Saturday, June 28, 2008
Bacon Wrapped Water Chestnuts
Cooking Instructions
1 lb bacon
2 cans whole water chestnuts
Wrap 1/2 piece of bacon around each water chestnut and stab with a toothpick. Place on a foil lined cookie sheet and bake 1 hr at 325°F. Drain grease off and reline pan with foil.
Mix sauce of:
2/3 cup catsup
1 cup sugar
Spoon sauce over each piece and place on cookie sheet. Be careful not to get sauce on the toothpicks. Bake 30 min more and eat hot.
1 lb bacon
2 cans whole water chestnuts
Wrap 1/2 piece of bacon around each water chestnut and stab with a toothpick. Place on a foil lined cookie sheet and bake 1 hr at 325°F. Drain grease off and reline pan with foil.
Mix sauce of:
2/3 cup catsup
1 cup sugar
Spoon sauce over each piece and place on cookie sheet. Be careful not to get sauce on the toothpicks. Bake 30 min more and eat hot.
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