3 lb cooked black beans -- rinsed
: and drained
1/4 c diced onion
1/2 c diced red bell pepper
1 ts cayenne pepper
1/4 c egg substitute
: or 1-large egg
1 c bread crumbs
2 TB cilantro
2 TB olive oil
8 hamburger buns; mixed grain
: ***OPTIONS***
: Salsa
: guacomole
Put beans, onion, bell pepper, cayenne pepper, egg, bread crumbs and
cilantro in food processor. Process, adding more bread crumbs as
needed to make a mixture dry enough to form into patties. Shape into
8 patties. Patties may be made a day ahead and refrigerated to allow
them to set well.
Heat 1 tablespoon of the olive oil in a large skillet over medium
heat. Add 4 patties and fry 2 minutes per side, turning once. Add
remaining tablespoon of olive oil and the remaining 4 patties and
cook.
Place each patty in a hamburger roll and serve with salsa and
guacamole, if desired.
[Makes 8 burgers,
Girl Scout Cookies Shortbread
1/2 c butter-flavored shortening
1 c powdered sugar
1/2 t vanilla
1/4 t salt
2 T egg,Beaten
1/2 t baking soda
2 T buttermilk
1 1/2 c all-purpose flour,(plus an
-extra 1/4
-- cup reserved for
-- rolling)
1/8 t baking powder
1. In a large mixing bowl, cream together the shortening, sugar,
vanilla, and salt with an electric mixer
2. Add the egg and beat mixture until it's fluffy. Add the baking soda and mix for
about 20 seconds, then add the buttermilk and mix for an additional 30 seconds.
3. In another bowl, combine the flour and baking powder.
4. Pour dry ingredients into wet ingredients and mix well with an electric mixer
until flour is incorporated.
5. Roll the dough into a ball, cover it with plastic wrap and then chill it for 1 hour.
6. Preheat oven to 325 degrees.
7. Roll dough out on a well-floured surface to 1/8-inch thick and punch out
cookies with a 1 1/2 to 2-inch cutter (a medium-size spice bottle lid works
well). Arrange cookies on an ungreased cookie sheet.
8. Bake for 12-15 minutes or until golden brown.
Makes 60 cookies.
1 c powdered sugar
1/2 t vanilla
1/4 t salt
2 T egg,Beaten
1/2 t baking soda
2 T buttermilk
1 1/2 c all-purpose flour,(plus an
-extra 1/4
-- cup reserved for
-- rolling)
1/8 t baking powder
1. In a large mixing bowl, cream together the shortening, sugar,
vanilla, and salt with an electric mixer
2. Add the egg and beat mixture until it's fluffy. Add the baking soda and mix for
about 20 seconds, then add the buttermilk and mix for an additional 30 seconds.
3. In another bowl, combine the flour and baking powder.
4. Pour dry ingredients into wet ingredients and mix well with an electric mixer
until flour is incorporated.
5. Roll the dough into a ball, cover it with plastic wrap and then chill it for 1 hour.
6. Preheat oven to 325 degrees.
7. Roll dough out on a well-floured surface to 1/8-inch thick and punch out
cookies with a 1 1/2 to 2-inch cutter (a medium-size spice bottle lid works
well). Arrange cookies on an ungreased cookie sheet.
8. Bake for 12-15 minutes or until golden brown.
Makes 60 cookies.
Girl Scout Cookies Thin Mints
3 10-ounce bags Nestle Mint
-Chocolate
-- Morsels
6 T shortening
108 chocolate wafers,(from TSR
-improved
-- version of Nabisco
-- Oreo)
1. Combine mint chocolate chips with shortening in a large
microwave safe glass or ceramic bowl. Heat on 50% power for 2 minutes, stir
(with a plastic or wooden spoon), then heat for an additional minute. Stir
once again, and if chocolate is not a smooth consistency, continue to zap in
microwave in 30 second intervals until smooth.
2. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the
bowl so that the excess chocolate runs off, and then place the cookies side-byside
on a wax paper lined baking sheet. Refrigerate until firm.
Makes 108 cookies.
-Chocolate
-- Morsels
6 T shortening
108 chocolate wafers,(from TSR
-improved
-- version of Nabisco
-- Oreo)
1. Combine mint chocolate chips with shortening in a large
microwave safe glass or ceramic bowl. Heat on 50% power for 2 minutes, stir
(with a plastic or wooden spoon), then heat for an additional minute. Stir
once again, and if chocolate is not a smooth consistency, continue to zap in
microwave in 30 second intervals until smooth.
2. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the
bowl so that the excess chocolate runs off, and then place the cookies side-byside
on a wax paper lined baking sheet. Refrigerate until firm.
Makes 108 cookies.
Gloreos
Yield: 1 Servings
Cookie
18 oz Devils Food Cake Mix
2 Eggs Plus 2 Tb Water
2 T Oil
1/4 c Bitter cocoa powder
Filling
1 pk Unflavored gelatin
1/4 c Cold water
1 c Crisco
1 t Vanilla
1 lb Plus 1 cup powdered sugar
Mix cookie ingredients and spread in cookie sheet. bake 350 for
about 15 min (check to make sure not burning)
You can use a round cookie cutter or glass to cut cookie and then
spread with filling that has been mix together.
Cookie
18 oz Devils Food Cake Mix
2 Eggs Plus 2 Tb Water
2 T Oil
1/4 c Bitter cocoa powder
Filling
1 pk Unflavored gelatin
1/4 c Cold water
1 c Crisco
1 t Vanilla
1 lb Plus 1 cup powdered sugar
Mix cookie ingredients and spread in cookie sheet. bake 350 for
about 15 min (check to make sure not burning)
You can use a round cookie cutter or glass to cut cookie and then
spread with filling that has been mix together.
French's Classic Yellow Mustard
Yield: 1/4 Servings
4 t dry mustard,Ground
1/4 c water
3 T white distilled vinegar
1 t wondra flour
1/4 t plus 1/8 teaspoon salt
1/8 t turmeric
pinch garlic powder
pinch paprika
1. Combine all ingredients in a small saucepan over medium heat. Whisk
until smooth.
2. When mixture comes to a boil, reduce heat and simmer for 5 minutes,
stirring often.
3. Remove pan from heat. and cover until cool. Chill in a covered
container.
4 t dry mustard,Ground
1/4 c water
3 T white distilled vinegar
1 t wondra flour
1/4 t plus 1/8 teaspoon salt
1/8 t turmeric
pinch garlic powder
pinch paprika
1. Combine all ingredients in a small saucepan over medium heat. Whisk
until smooth.
2. When mixture comes to a boil, reduce heat and simmer for 5 minutes,
stirring often.
3. Remove pan from heat. and cover until cool. Chill in a covered
container.
Getty Center Mexican Black Bean Burgers
3 lb cooked black beans -- rinsed
: and drained
1/4 c diced onion
1/2 c diced red bell pepper
1 ts cayenne pepper
1 egg substitute
1 c bread crumbs
2 TB cilantro
2 TB olive oil
8 hamburger buns; mixed grain
: ***OPTIONS***
: Salsa
: guacomole
Put beans, onion, bell pepper, cayenne pepper, egg, bread crumbs and
cilantro in food processor. Process, adding more bread crumbs as
needed to make a mixture dry enough to form into patties. Shape into
8 patties. Patties may be made a day ahead and refrigerated to allow
them to set well.
Heat 1 tablespoon of the olive oil in a large skillet over medium
heat. Add 4 patties and fry 2 minutes per side, turning once. Add
remaining tablespoon of olive oil and the remaining 4 patties and
cook.
Place each patty in a hamburger roll and serve with salsa and
guacamole, if desired.
[Makes 8 burgers
Excerpt Riverside (CA) Press Enterprise Cook and Tell 5/6/98. Busted
by Hanneman. Variation: 1/4 cup egg substitute (440 cals, 9g fat,
17%cff)
: and drained
1/4 c diced onion
1/2 c diced red bell pepper
1 ts cayenne pepper
1 egg substitute
1 c bread crumbs
2 TB cilantro
2 TB olive oil
8 hamburger buns; mixed grain
: ***OPTIONS***
: Salsa
: guacomole
Put beans, onion, bell pepper, cayenne pepper, egg, bread crumbs and
cilantro in food processor. Process, adding more bread crumbs as
needed to make a mixture dry enough to form into patties. Shape into
8 patties. Patties may be made a day ahead and refrigerated to allow
them to set well.
Heat 1 tablespoon of the olive oil in a large skillet over medium
heat. Add 4 patties and fry 2 minutes per side, turning once. Add
remaining tablespoon of olive oil and the remaining 4 patties and
cook.
Place each patty in a hamburger roll and serve with salsa and
guacamole, if desired.
[Makes 8 burgers
Excerpt Riverside (CA) Press Enterprise Cook and Tell 5/6/98. Busted
by Hanneman. Variation: 1/4 cup egg substitute (440 cals, 9g fat,
17%cff)
3 flavored red snapper
Ingredient.
Red snapper fillet, cut into 1-inch thick slices 500 grams.
1 sweet red pepper.
5 cloves of garlic.
Garlic, minced 1 tsp.
The coriander root, chopped 1 tsp.
I did not view each of wheat flour 2 tbsp.
Salt 1 tsp.
Lemon juice 2 tsp.
Fish sauce 2 tablespoons of vinegar.
1 cup oil.
How to do it.
1. Fried fish with lemon. Then mixed with salt. Roll the dough thin.
2. Heat oil in a frying pan into the fire to heat 1 tablespoon. Fried fish is the yellow plate. Set aside to drain.
3. Pounded chilli 5 cloves garlic, coriander root together.
4. Heat oil in a frying pan heat 1 tablespoon of garlic as a Supervisor or yellow. I put on a pound Stir Fried onion, vinegar, sugar, fish sauce, the stew is thick enough.
5. A fish plate, mix thoroughly and serve.
credit here
Stir Fried Preserved egg with basil.
Ingredient
2 eggs,. preserved egg
Onion 1 head.
Fungus.
Paprika
Garlic
Maize flour
Oil
Fish sauce
Sugar
Cayenne pepper.
- Preserved egg wash, peel and cut the corn flour mix. Fry with the oil.
- Onion slices.
- Cut the Fungus.
- Cole and garlic with pepper and set aside.
How do
1. The wok, add oil.
2. Add paprika and garlic and pound them Stir Fried the onion.
3. The mushroom and onion Stir Fried until done.
4. To the preserved egg, then fried.
5. Season with fish sauce, sugar and pepper.
6. Add basil and Stir Fried.
credit here
Stir Fried rice noodles soy sauce.
Ingredient
Modest Rice Noodles.
Pork, 1/2 kg.
Pork liver 1/2 kg.
Kale 1/2 kg.
Dark soy sauce, garlic, vegetable oil, sugar, soy sauce, white pepper, orange juice Prikdag.
How do
Wash the pork and pork liver, sliced. Mixed with soya sauce or marinade.
Peeled and chopped kale, shave thin heel.
Add oil to hot pan and heat. Add garlic and yellow. Add pork and Stir Fried into the cooked liver.
Then add kale. Stir Fried to combine. Put the noodles. A little dark soy sauce. Followed by sugar. Stir together and taste to taste with pepper plate, then drop by drop. Prikdag and orange juice.
credit here
Baked Pork with pineapple
Ingredient.
2 kg of pork sirloin.
Pineapple was a small child.
Bay leaf, 3 leaves.
Flour 1/4 cup.
Cayenne pepper 1/2 tsp.
Salt 1 tbsp.
Sauce 2 tbsp.
2 tablespoons tomato sauce.
1 cup pineapple juice.
2 cups water.
1 cup oil.
How to do it.
1. Clear pork, cut into thick slices 1/2 inch flour mixed with salt, pepper, marinate it.
2. Peeled pineapple. Cut into short pieces. Sort into the pot.
3. Heat oil in a pan. Setting fire to heat. Add pork fried pork is pulled. Scoop the pot, add water, tomato sauce, bay leaf.
4. Add pineapple juice, cover and set over low heat, simmer the pork is cooked to soften up.
5. Spoon pork and pineapple on a plate. If a large piece of pork. Chop them down to easy to eat.
credit here
Soup shiitake mushroom in brown sauce.
Ingredient
• 5 cups vegetable broth.
• 1 teaspoon dark soy sauce.
• 1 tablespoon soy sauce.
• brown sugar 3 tsp.
• 2 teaspoons sesame oil.
• 1 teaspoon black pepper.
• crab meat or crab 2 matches.
• Season the mushrooms with 1/2 cup.
• Corn starch 1/4 cup.
• water 1/2 cup.
• onion, cut into pieces 2-3 early.
• coriander for garnish.
Stir mushroom mixture and season.
• Soak the dried mushrooms, cut into small pieces and 10 flowers.
• 1 cup white mushroom.
• 2 tablespoons vegetable oil.
• ginger, sliced 3-4 glasses.
• 1 tablespoon soy sauce.
• 1 cup mushroom soaking water.
How do
A. Fried mushrooms, onion, ginger and sesame oil, a white fungus. Season with soy sauce. Mushroom soaking water and simmer the meat absorb the flavors of the mushrooms. I put a little brown sugar to taste and stir until smooth and set aside to dry.
Two. Boiling vegetable broth until boiling. Spoon eggs into it. Season with soy sauce. A little brown sugar, salt and black pepper to taste not to relish it.
Three. Add mushrooms and cook until it boils down to meat.
Four. Gradually add the flour mixture, then into the flour, then cooked slowly on a clear Serving plate. Sprinkle the remaining parsley and pepper.
Tips.
• make a simple vegetable soup. The head of the radish, peeled, cut into pieces 1 large carrot, peeled, cut into pieces 1 large head as well, and is cut into 4 pieces 1 onion, put together in boiling water, simmer over low heat 6-7 cups. medium for about 20 minutes.
• The mushroom sauce before cooking. The mushrooms absorb the flavors of the ingredients. When the mushrooms are cooking, the taste is fresh.
• Do not boil the soup for salt. When the mushrooms and season to taste with salt to the soup.
• If you like shrimp, crab and shrimp instead. Tofu is a vegetarian substitute for meat.
credit Internet Boy Bloggang.com
French Fries
French Fries
1 potatoes
1 water
1 white vinegar
1 oil
1 crisco
To make French Fries at home, use only long white Burbank Russets.
Peel and cut in half lengthwise. It will be easier to manage them
when you cut each then into strips with a sharp knife. Place cut
sides of potatoes on a board and remove a thing slice from each end
and a slice from the rounded longside of it, too. You know have
almost a rectangle shape to work with. Slice this into 1/4" thick
strips. Place in a deep refrigerator container.
Mix 1 quart water with 1/2 cup white vinegar, repeating it until you
have enough to cover potatoes. Cover the container and chill the
submerged poratoes several hours. This draws out the starch that
makes a fried potato, otherwise limp and holds the grease. Drain them
well on paper toweling.
Drop a few at a time, using a French frying basket, into 425 degrees
F -- oil, at least 4" deep in heavy 2 1/2 quart saucepan. Let them
"blanche" in the oil rather than fry completely, removing the
potatoes after 1 minute. At once drop them into a freezer container
or on a cookie sheet & place in your freezer for 10 minutes. Return
them to the oil to fry till golden brown at that time, draining them
well on paper toweling.
Salt them as you wish, which also helps to evaporate any excess
greease ont he finished potatoes. Most of the salt will fall off
when the potatoes are transfered to serving plates.
If the oil is not hot enough the potatoes will be greasy. A good
combination is 1 pint corn oil to 1 cup Crisco shortening, using as
much as is needed for the amount you are preparing, keeping ti 4"
deep at 425 degrees F -- in the pan.
1 potatoes
1 water
1 white vinegar
1 oil
1 crisco
To make French Fries at home, use only long white Burbank Russets.
Peel and cut in half lengthwise. It will be easier to manage them
when you cut each then into strips with a sharp knife. Place cut
sides of potatoes on a board and remove a thing slice from each end
and a slice from the rounded longside of it, too. You know have
almost a rectangle shape to work with. Slice this into 1/4" thick
strips. Place in a deep refrigerator container.
Mix 1 quart water with 1/2 cup white vinegar, repeating it until you
have enough to cover potatoes. Cover the container and chill the
submerged poratoes several hours. This draws out the starch that
makes a fried potato, otherwise limp and holds the grease. Drain them
well on paper toweling.
Drop a few at a time, using a French frying basket, into 425 degrees
F -- oil, at least 4" deep in heavy 2 1/2 quart saucepan. Let them
"blanche" in the oil rather than fry completely, removing the
potatoes after 1 minute. At once drop them into a freezer container
or on a cookie sheet & place in your freezer for 10 minutes. Return
them to the oil to fry till golden brown at that time, draining them
well on paper toweling.
Salt them as you wish, which also helps to evaporate any excess
greease ont he finished potatoes. Most of the salt will fall off
when the potatoes are transfered to serving plates.
If the oil is not hot enough the potatoes will be greasy. A good
combination is 1 pint corn oil to 1 cup Crisco shortening, using as
much as is needed for the amount you are preparing, keeping ti 4"
deep at 425 degrees F -- in the pan.
Grilled Tofu with soy sauce.
Ingredient
Semi-hard, soft tofu, cut into rectangular pieces of 400 g.
2 tablespoons soy sauce.
DJ Mix soy sauce, oyster mushrooms 4 tablespoons.
4 teaspoons sesame oil.
Sugar 1 1/2 tsp.
Ginger, minced 1 tsp.
Cayenne pepper 1/2 tsp.
White sesame seeds 1 tsp.
1 teaspoon black sesame seeds.
Pickled ginger.
Fresh vegetables such as carrots, shredded lettuce.
How do
1. Mixed with soy sauce, oyster sauce, mushroom, sesame oil, sugar, ginger, cayenne pepper, finely chopped. The ingredients are dissolved.
2. With tofu in a sauce and a sprinkle of sesame and black sesame seeds and mix them together marinate for 20 minutes.
3. Grilled tofu and cooked it for free. Brush with sauce several times over. The grilled tofu.
4. Stew seasoning sauce of fermented bean curd is left to raise the boiling down.
5. Grilled tofu and soy sauce into the dish. Garnish with lettuce. Carrot and ginger pickle. Pour the remaining sauce with the grilled tofu. Served hot.
credit click
Five Spice Powder Substitute
1 t cinnamon,Ground
1 t cloves,Ground
1 t fennel seed
1 t star anise
1 t szechwan peppercorns
1 t cloves,Ground
1 t fennel seed
1 t star anise
1 t szechwan peppercorns
Flavored Coffee
1 -
1/2 c instant coffee
1/2 c sugar
1 c powdered milk
2 tb cocoa
1/2 c instant coffee
1/3 c sugar
1 c powdered milk
1/2 ts dried orange peel
1/2 c instant coffee
2/3 c sugar
2/3 c powdered milk
1/2 ts cinnamon
Can subsitute the appropriate amounts of artificial sweentener for
sugar, if desired. One recipe will yield about 20 cups.
Put two tsps of your favorite mix in a cup of boiling water and stir.
1/2 c instant coffee
1/2 c sugar
1 c powdered milk
2 tb cocoa
1/2 c instant coffee
1/3 c sugar
1 c powdered milk
1/2 ts dried orange peel
1/2 c instant coffee
2/3 c sugar
2/3 c powdered milk
1/2 ts cinnamon
Can subsitute the appropriate amounts of artificial sweentener for
sugar, if desired. One recipe will yield about 20 cups.
Put two tsps of your favorite mix in a cup of boiling water and stir.
French Dip Gravy
1 cn beef broth,(10 ozs)
1 cn franco am beef gravy,(10
-ozs)
1 10 ozs ca,¥
1 c mush soup
Combine ingredients & warm in MW 6 min, covered. To serve, place in
cup in
1 cn franco am beef gravy,(10
-ozs)
1 10 ozs ca,¥
1 c mush soup
Combine ingredients & warm in MW 6 min, covered. To serve, place in
cup in
Famous Amos Chocolate Chip Cookies #2
3/4 lb butter (or margarine)
3/4 c crisco (or corn oil)
1 1/2 c brown sugar --,Packed
2 c sugar
2 eggs
1 1/2 t baking soda
3/4 t baking powder
1/4 t salt
1 1/2 t vanilla
4 c flour
7 oz flaked coconut
12 oz pk semi-sweet chocolate
1 chip
6 oz pecans --,Broken
Combine as listed and shape into 2" balls 2" apart on ungreased
cookie sheets. Bake at 375 for 15 minutes. Transfer at once from baking
sheets to paper toweling to cool. These freeze well either before or
after baked.
3/4 c crisco (or corn oil)
1 1/2 c brown sugar --,Packed
2 c sugar
2 eggs
1 1/2 t baking soda
3/4 t baking powder
1/4 t salt
1 1/2 t vanilla
4 c flour
7 oz flaked coconut
12 oz pk semi-sweet chocolate
1 chip
6 oz pecans --,Broken
Combine as listed and shape into 2" balls 2" apart on ungreased
cookie sheets. Bake at 375 for 15 minutes. Transfer at once from baking
sheets to paper toweling to cool. These freeze well either before or
after baked.
Fatburger
1/3 lb lean beef,Ground
seasoned salt
black pepper,Ground
1 plain hamburger bun
1/2 T mayonnaise
1/4 c iceberg lettuce,Chopped
1 tomato slice
1/2 T mustard
1/2 T sweet pickle relish
1 T onion,Chopped
3 dill pickle,Slices
-(hamburger),Slices
Optional =======================
1 sl american cheese
1. Form the ground beef into a patty that is about 1 inch wider than
the
circumference of the hamburger bun.
2. Preheat a non-stick frying pan to medium/high heat. Fry the patty in
the
pan for 3 to 4 minutes per side or until done. Season both sides of the
beef with seasoned salt and ground black pepper.
3. As the meat cooks prepare the bun by spreading approximately 1/2
tablespoon of mayonnaise on the face of the top bun.
4. Place the lettuce on the mayonnaise, followed by the tomato slice.
5. When the beef is done place the patty on the bottom bun.
6. Spread about 1/2 tablespoon of mustard over the top of the beef
patty.
7. Spoon about 1/2 tablespoon of relish over the mustard.
8. Sprinkle the chopped onion onto the relish.
9. Arrange the pickles on the chopped onion.
10. Bring the two halves of the burger together and serve with gumption.
seasoned salt
black pepper,Ground
1 plain hamburger bun
1/2 T mayonnaise
1/4 c iceberg lettuce,Chopped
1 tomato slice
1/2 T mustard
1/2 T sweet pickle relish
1 T onion,Chopped
3 dill pickle,Slices
-(hamburger),Slices
Optional =======================
1 sl american cheese
1. Form the ground beef into a patty that is about 1 inch wider than
the
circumference of the hamburger bun.
2. Preheat a non-stick frying pan to medium/high heat. Fry the patty in
the
pan for 3 to 4 minutes per side or until done. Season both sides of the
beef with seasoned salt and ground black pepper.
3. As the meat cooks prepare the bun by spreading approximately 1/2
tablespoon of mayonnaise on the face of the top bun.
4. Place the lettuce on the mayonnaise, followed by the tomato slice.
5. When the beef is done place the patty on the bottom bun.
6. Spread about 1/2 tablespoon of mustard over the top of the beef
patty.
7. Spoon about 1/2 tablespoon of relish over the mustard.
8. Sprinkle the chopped onion onto the relish.
9. Arrange the pickles on the chopped onion.
10. Bring the two halves of the burger together and serve with gumption.
Fiddle Faddle And Screaming Yellow Zonkers
Fiddle Faddle And Screaming Yellow Zonkers
**Fiddle Faddle,(butter-toffee with-- almonds)**
3/4 c granulated sugar
1/4 c brown sugar
1/2 c butter,(1 stick)
1/2 c corn syrup
1/2 c water
1/2 t salt
1/2 t vanilla
1 1/3 bags plain or -natural-flavored microwave -- popcorn
1/2 c roasted almonds
**Zonkers**
1 c granulated sugar
4 T butter
1/2 c corn syrup
1/2 c water
1/2 t salt
1/2 t vanilla
1 1/3 bags butter-flavored -microwave popcorn
1. For either recipe, combine sugar, butter, corn syrup, water and
salt in a large saucepan over medium heat. You're going to bring the
candy to 265-275 degrees, or what is known as the hard ball stage.
For this it's best to use a candy thermometer. If you don't have one,
don't worry. Drip the candy into a small glass of cold water. If the candy
forms a very hard yet slightly pliable ball, bingo, you're there. Watch your
mixture closely so that it doesn't boil over.
2. While candy cooks, pop both bags of popcorn and spread about
2 quarts or 1 1/3 bags of popcorn (plus almonds for Fiddle Faddle)
on one large or two small cookie sheets. Put the popcorn in your oven
set on its lowest temperature. This will keep the popcorn hot so that the
candy will coat better.
3. When your candy has reached the hard ball stage, add the vanilla.
4. Pull the popcorn from the oven and, working quickly, pour the candy
over the popcorn in thin streams. Mix the popcorn so that each kernel is
coated with candy, put the popcorn back into the oven for five more minutes,
then stir once again. This will help to coat each kernel. You can repeat this
step once more if necessary to get all of the popcorn coated. Pour popcorn
onto a large sheet of wax paper to cool. Spread the popcorn out, but be
careful...it's hot.
5. When popcorn is cool, break it up and immediately put it into a tightly sealed
container, such as Tupperware. This will ensure that it stays fresh. This stuff
gets stale very quickly in moist climates if left out. Makes about 4 quarts.
View over 5,000 menus at http://www.menu-for-you.com
**Fiddle Faddle,(butter-toffee with-- almonds)**
3/4 c granulated sugar
1/4 c brown sugar
1/2 c butter,(1 stick)
1/2 c corn syrup
1/2 c water
1/2 t salt
1/2 t vanilla
1 1/3 bags plain or -natural-flavored microwave -- popcorn
1/2 c roasted almonds
**Zonkers**
1 c granulated sugar
4 T butter
1/2 c corn syrup
1/2 c water
1/2 t salt
1/2 t vanilla
1 1/3 bags butter-flavored -microwave popcorn
1. For either recipe, combine sugar, butter, corn syrup, water and
salt in a large saucepan over medium heat. You're going to bring the
candy to 265-275 degrees, or what is known as the hard ball stage.
For this it's best to use a candy thermometer. If you don't have one,
don't worry. Drip the candy into a small glass of cold water. If the candy
forms a very hard yet slightly pliable ball, bingo, you're there. Watch your
mixture closely so that it doesn't boil over.
2. While candy cooks, pop both bags of popcorn and spread about
2 quarts or 1 1/3 bags of popcorn (plus almonds for Fiddle Faddle)
on one large or two small cookie sheets. Put the popcorn in your oven
set on its lowest temperature. This will keep the popcorn hot so that the
candy will coat better.
3. When your candy has reached the hard ball stage, add the vanilla.
4. Pull the popcorn from the oven and, working quickly, pour the candy
over the popcorn in thin streams. Mix the popcorn so that each kernel is
coated with candy, put the popcorn back into the oven for five more minutes,
then stir once again. This will help to coat each kernel. You can repeat this
step once more if necessary to get all of the popcorn coated. Pour popcorn
onto a large sheet of wax paper to cool. Spread the popcorn out, but be
careful...it's hot.
5. When popcorn is cool, break it up and immediately put it into a tightly sealed
container, such as Tupperware. This will ensure that it stays fresh. This stuff
gets stale very quickly in moist climates if left out. Makes about 4 quarts.
View over 5,000 menus at http://www.menu-for-you.com
Fireside Coffee Mix--Flavored Coffee Creamer
2 c nestle's quick
2 c powdered coffee creamer
1/2 c powdered sugar
3/4 t cinnamon
3/4 t nutmeg
2 c powdered coffee creamer
1/2 c powdered sugar
3/4 t cinnamon
3/4 t nutmeg
Fake Reese's Peanut Butter Cups
1 c peanut butter
1/3 c powdered sugar
12 oz hershey's milk-chocolate
--chips
1/4 t salt
In a small bowl, mix the peanut butter and powdered sugar until firm.
Melt the chocolate chips in a double boiler over hot, not boiling,
water.
You may also melt them in a microwave oven set on HIGH for 2 minutes,
stirring halfway through the heating time. Add the salt. Grease the
muffin-tin cups and spoon some chocolate into each cup, filling
halfway. With a spoon, draw the chocolate up the edges of each cup
until all sides are coated. Cool in the refrigerator until firm.
Spread about a teaspoon of peanut butter onto the chocolate in each
cup, leaving room for the final chocolate layer. Pour some chocolate
onto the top of each candy and spread it to the edges. Let sit at
room temperature, or covered in the refrigerator. Turn out of the
pan when firm.
1/3 c powdered sugar
12 oz hershey's milk-chocolate
--chips
1/4 t salt
In a small bowl, mix the peanut butter and powdered sugar until firm.
Melt the chocolate chips in a double boiler over hot, not boiling,
water.
You may also melt them in a microwave oven set on HIGH for 2 minutes,
stirring halfway through the heating time. Add the salt. Grease the
muffin-tin cups and spoon some chocolate into each cup, filling
halfway. With a spoon, draw the chocolate up the edges of each cup
until all sides are coated. Cool in the refrigerator until firm.
Spread about a teaspoon of peanut butter onto the chocolate in each
cup, leaving room for the final chocolate layer. Pour some chocolate
onto the top of each candy and spread it to the edges. Let sit at
room temperature, or covered in the refrigerator. Turn out of the
pan when firm.
Fake Reeses Pieces
1 lb Powdered sugar
1 c Butter -- melted
1 1/2 c Chunky peanut butter
1 c Graham crackers -- crushed
6 oz Chocolate chips
Mix all ingredients, except the chocolate chips together, and press
into a 9x13-inch wax paper-lined pan or dish. Melt chocolate chips,
and spread over top. Cool until chocolate is well set. Cut into small
squares.
1 c Butter -- melted
1 1/2 c Chunky peanut butter
1 c Graham crackers -- crushed
6 oz Chocolate chips
Mix all ingredients, except the chocolate chips together, and press
into a 9x13-inch wax paper-lined pan or dish. Melt chocolate chips,
and spread over top. Cool until chocolate is well set. Cut into small
squares.
Fake Wendy's Frosty
Fake Wendy's Frosty
3/4 c milk
1/4 c hershey (or nestle
-chocolate)
--drink,powder
4 c vanilla ice cream
Combine all of the ingredients in a blender. Blend on medium speed
untilcreamy. Stir if necessary. If too thin, freeze the mixture in the
blender or in cups until thicker.
View over 5,000 menus at http://www.menu-for-you.com
3/4 c milk
1/4 c hershey (or nestle
-chocolate)
--drink,powder
4 c vanilla ice cream
Combine all of the ingredients in a blender. Blend on medium speed
untilcreamy. Stir if necessary. If too thin, freeze the mixture in the
blender or in cups until thicker.
View over 5,000 menus at http://www.menu-for-you.com
Fake Yoo-Hoo Chocolate Drink
Fake Yoo-Hoo Chocolate Drink
1/2 c hershey (or nestle
-chocolate)
--drink,powder
1 1/2 c nonfat dry milk powder
3 c water
Mix all the contents in a blender for about 30 seconds. Refrigerate
until cool.
1/2 c hershey (or nestle
-chocolate)
--drink,powder
1 1/2 c nonfat dry milk powder
3 c water
Mix all the contents in a blender for about 30 seconds. Refrigerate
until cool.
Famous Amos Chocolate Chip Cookies
Famous Amos Chocolate Chip Cookies
1/2 lb Butter (or margarine)
1 c Light brown sugar,packed
1 c Sugar
3 Eggs
3 c Bisquick
1 c Cornstarch
1/2 c Nonfat milk powder
2 T Sanka (or coffee powder)
1 T Unsweetened cocoa powder
1 T Vanilla
12 oz Semi-Sweet Chocolate Pieces
4 oz Pecans,well-chopped
With electric mixer, high speed, cream butter until light and fluffy.
Beat in sugars, beating until very creamy.
Beat in eggs, then each remaining ingredient, except chips and pecans
When dough is smooth, work in chips and pecans with spoon.
Make grape-sized pieces of dough for each cookie, placing 1" apart on
ungreased sheet.
Bake at 350 for 14 minutes or until golden brown. 12 dozen itsy bitsy
cookies.
Freeze unbaked cookie dough to thaw, shape and bake in 4 months.
1/2 lb Butter (or margarine)
1 c Light brown sugar,packed
1 c Sugar
3 Eggs
3 c Bisquick
1 c Cornstarch
1/2 c Nonfat milk powder
2 T Sanka (or coffee powder)
1 T Unsweetened cocoa powder
1 T Vanilla
12 oz Semi-Sweet Chocolate Pieces
4 oz Pecans,well-chopped
With electric mixer, high speed, cream butter until light and fluffy.
Beat in sugars, beating until very creamy.
Beat in eggs, then each remaining ingredient, except chips and pecans
When dough is smooth, work in chips and pecans with spoon.
Make grape-sized pieces of dough for each cookie, placing 1" apart on
ungreased sheet.
Bake at 350 for 14 minutes or until golden brown. 12 dozen itsy bitsy
cookies.
Freeze unbaked cookie dough to thaw, shape and bake in 4 months.
Fake Orange Julius #2
Yield: 4 Servings
1 c orange juice
2 T simple syrup
1 T powdered vanilla pudding
6 ice cubes
Blend all ingredients in mixer.
1 c orange juice
2 T simple syrup
1 T powdered vanilla pudding
6 ice cubes
Blend all ingredients in mixer.
Fake Kentucky Fried Chicken
3 lb chicken fryer parts
1 seasoning paste
2 pk italian dressing mix**
3 T flour
2 t salt
1/4 c lemon juice (or vinegar)
2 T margarine (or cooking oil)
1 coating mix
2 c milk,club soda or beer
1 dry pancake mix
1 for frying
1 1/2 pt cooking oil
**Note: Use the Good Seasoning brand Italian or Mild Italian
Dressing Mix right from the package.
Begin with about 3 lbs fryer parts. Cut the breast pieces in half.
Fries much quicker when pieces are small.
Combine Seasoning Paste ingredients (dressing mix, flour, salt, lemon
or vinegar, and margarine or oil) . Spread this paste evenly over
chicken pieces. Stack in a bowl; cover and refrigerate at least two
hours or better yet, overnight. About 1 hour before serving, heat
about 1 1/2 pints cooking oil in a heavy saucepan ( 9 inches in
diameter,with the depth of oil of about 3 inches) to a temperature of
425 degrees.
Using an electric deep fryer at about 400 degrees. Put about 2 cups
milk or club soda or beer in a deep, narrow bowl & dip each piece
chicken in the liquid, letter the excess drip off. Dust lightly but
evenly in Aunt Jemima Pancake Flour ( or a good brand ).DO NOT
OVERCOAT!!! Dry pieces a few minutes without letting them touch each
other. Fry a few pieces at a time. Place on a cookie sheet without
letting them touch each other and bake at 350F uncovered for 30
minutes. Serves 6-8 persons.
1 seasoning paste
2 pk italian dressing mix**
3 T flour
2 t salt
1/4 c lemon juice (or vinegar)
2 T margarine (or cooking oil)
1 coating mix
2 c milk,club soda or beer
1 dry pancake mix
1 for frying
1 1/2 pt cooking oil
**Note: Use the Good Seasoning brand Italian or Mild Italian
Dressing Mix right from the package.
Begin with about 3 lbs fryer parts. Cut the breast pieces in half.
Fries much quicker when pieces are small.
Combine Seasoning Paste ingredients (dressing mix, flour, salt, lemon
or vinegar, and margarine or oil) . Spread this paste evenly over
chicken pieces. Stack in a bowl; cover and refrigerate at least two
hours or better yet, overnight. About 1 hour before serving, heat
about 1 1/2 pints cooking oil in a heavy saucepan ( 9 inches in
diameter,with the depth of oil of about 3 inches) to a temperature of
425 degrees.
Using an electric deep fryer at about 400 degrees. Put about 2 cups
milk or club soda or beer in a deep, narrow bowl & dip each piece
chicken in the liquid, letter the excess drip off. Dust lightly but
evenly in Aunt Jemima Pancake Flour ( or a good brand ).DO NOT
OVERCOAT!!! Dry pieces a few minutes without letting them touch each
other. Fry a few pieces at a time. Place on a cookie sheet without
letting them touch each other and bake at 350F uncovered for 30
minutes. Serves 6-8 persons.
Fake Kentucky Fried Chicken Gravy
1 c water
1/4 c cornstarch
10 oz chicken broth
2 chicken bouillon cubes
20 oz beef gravy
1 pn sage
Blend till smooth 1 c water & 1/4 cup cornstarch (in blender). In
sauce pan over medium heat combine this with 10-oz can Banquet
Chicken Broth or home made stock, 2 chicken bouillon cubes, two
(10-oz ea) cans Franco American Beef Gravy. Stir until thick & clear.
Serve over chicken, thoroughly heated. Serves 6 nicely. A PINCH of
sage to this does wonders for flavor. Bouillon powder may be
substituted for the cubes if you wish."
1/4 c cornstarch
10 oz chicken broth
2 chicken bouillon cubes
20 oz beef gravy
1 pn sage
Blend till smooth 1 c water & 1/4 cup cornstarch (in blender). In
sauce pan over medium heat combine this with 10-oz can Banquet
Chicken Broth or home made stock, 2 chicken bouillon cubes, two
(10-oz ea) cans Franco American Beef Gravy. Stir until thick & clear.
Serve over chicken, thoroughly heated. Serves 6 nicely. A PINCH of
sage to this does wonders for flavor. Bouillon powder may be
substituted for the cubes if you wish."
Fake Orange Julius
1 c orange juice
1 c water
2 egg whites
3/4 t vanilla
1/4 c sugar
1 heaping cup ice
Blend all in blender. Serve. Source: Top Secret Recipes by Todd
Wilbur
1 c water
2 egg whites
3/4 t vanilla
1/4 c sugar
1 heaping cup ice
Blend all in blender. Serve. Source: Top Secret Recipes by Todd
Wilbur
Fake Burger King Whopper
1 sesame-seed hamburger bun
1/4 lb beef,Ground
1 ds salt
3 dill pickle,Slices
1 t catsup
4 onion rings
2 tomato,Slices
1/4 c lettuce,Chopped
1 T mayonnaise
Preheat a barbecue grill on high. Toast both halves of the bun,
facedown, in a hot skillet. Set aside. Form the beef into a thin patty
slightly larger than the bun. Lightly salt the hamburger patty and
cook on the barbecue grill for 2 to 3 minutes per side. Build the
burger in the following stacking order from the botom up: bottom bun,
hamburger patty, pickles, catsup, onion rings, tomatoes, lettuce,
mayonnaise, top bun.
1/4 lb beef,Ground
1 ds salt
3 dill pickle,Slices
1 t catsup
4 onion rings
2 tomato,Slices
1/4 c lettuce,Chopped
1 T mayonnaise
Preheat a barbecue grill on high. Toast both halves of the bun,
facedown, in a hot skillet. Set aside. Form the beef into a thin patty
slightly larger than the bun. Lightly salt the hamburger patty and
cook on the barbecue grill for 2 to 3 minutes per side. Build the
burger in the following stacking order from the botom up: bottom bun,
hamburger patty, pickles, catsup, onion rings, tomatoes, lettuce,
mayonnaise, top bun.
Subscribe to:
Comments (Atom)