Desserts recipe
Mystery Cake
1/2 c shortening
1 1/4 c sugar
2 eggs
1 c milk
2 1/2 c
our
4 t single action baking powder
1/4 t salt
1 t cinnamon
1 t nutmeg
1 T cocoa
1 T boiling water
1. Line 3 eight inch cake pans with waxed paper.
2. Cream shortening. Slowly add sugar and beaten eggs. Mix well.
3. Sift
our with spices, baking powder, and salt. Add alternately with milk.
4. Pour 2/3 of the batter into 2 pans.
5. Mix the cocoa and boiling water and add to the remaining batter. Pour into third cake pan.
6. Bake at 375 degrees for 20 minutes. Remove from pans immediately.
7. When cooled, ice cake with Mocha Icing.
Notes:
Single action baking powder is not sold in stores any more. To make your own, combine 2
parts cream of tarter and 1 part baking soda. If you make this in large quantities, mix well
each time you use it.
Mocha Icing
3 T margarine
3 c confectioners sugar
5 T cocoa
5 T strong co ee
1. Mix dry ingredients and butter.
2. Gradually add co ee until icing reaches correct consistency.
Notes:
Add the co ee slowly! If you get too much, you have to add large quantities of confectioners
sugar to compensate.
21
Rice Krispy Treats
3 T margarine
10 oz marshmellows
6 c Rice Krispies
1. Melt margarine in large pan on low heat.
2. Add marshmellows and stir until completely melted.
3. Remove from heat and add Rice Krispies. Mix well.
4. Smoosh into 9 by 13 pan and cool.
Black Forest Cake
1 chocolate cake mix
1 can cherry pie lling
1/2 c cherry brandy or schnapps
2 recipes of Cool Whip Frosting
1. Bake cake mix according to directions in 2 eight or nine inch pans. Cool completely. Cut
each layer in half horizontally to make 4 layers.
2. Drain cherries and save syrup. Use a sieve. Add brandy to syrup. It will be thin.
3. Drizzle syrup over cut side of layers. Allow syrup to seep into cake.
4. Place 1 layer, cut side up, on plate. Spread with frosting.
5. Top with 2nd layer, cut side down. Cover layer with half of the cherries.
6. Top with 3rd layer, cut side up. Spread with frosting. Top with last layer.
7. Frost sides and top of cake with frosting. Garnish with rest of cherries.
8. Refrigerate until served.
Notes:
Do not use unsweetened or unthicked sour cherries or maraschino cherries.
This recipe is from Ruth's Nana Sykes.
Cool-Whip Frosting
1 package instant vanilla pudding
1/4 c powdered sugar
1 c cold milk
8 oz Cool Whip
1. Combine pudding, sugar and milk in small high bowl.
2. Beat on low speed about 1 minute.
3. Fold in Cool Whip.
4. Spread on cooled cake. Refrigerate.
22
Applesauce Fruitcake
1 c butter, at room temperature
2 c sugar
2 eggs
2 t vanilla
2 c pitted dates, chopped coarsely
3 c applesauce
2 c walnuts, chopped coarsely
2 c mixed candied fruit, chopped coarsely
1/2 t salt
1 t ground cinnamon
1/2 t ground cloves
1 T baking soda
4 c all-purpose
our
1. Cream butter and sugar. Beat in eggs, one at a time, along with vanilla. Add remaining
ingredients and blend until all is incorporated.
2. Divide batter among 3 greased loaf pans, approximately 8x4x3 inches each.
3. Bake in a preheated 350 degree oven for 1 hours 15 minutes, or until a toothpick inserted in
the center comes out clean.
4. Remove to a cooling rack. When cool enough to handle, remove loaves from pans and cool
completely on rack.
5. Wrap in plastic wrap and keep in refrigerator.
Notes:
You can also make fruitcake cupcakes. Use mu n liners and shorten the baking time to
approximately 1/2 hour.
Before this recipe, I had never enjoyed fruitcake. The applesauce makes is a much lighter
dessert.
This recipe comes from The Frugal Gourmet Celebrates Christmas by Je Smith.
Chocolate Pretzel Rings
1 bag mini or ring pretzels
1 bag M&Ms
2 bags Hershey's Kisses
1. Place pretzels on cookie tray.
2. Place Hershey's Kiss on top of each pretzel.
3. Bake for 2 to 3 minutes at 275 degrees to soften kisses.
4. Push M&M onto each kiss.
5. Re gerate 5 to 10 minutes.
Notes:
Ring pretzels work the best but are harder to nd.
23
Tunnel of Fudge Cake
1 3/4 c sugar
1 3/4 c margarine
6 eggs
2 c powdered sugar
2 1/4 c
our
3/4 c cocoa
1. Heat oven to 350 degrees.
2. Grease 12 inch Bundt pan or 10 inch tube pan.
3. In a large bowl, combine sugar and margarine. Beat until light and
u y.
4. Add eggs one at a time, beating well after each addition.
5. Gradually add powdered sugar.
6. Stir in
our and cocoa.
7. Spoon batter into pan and spread evenly.
8. Bake at 350 degrees for 45 minutes.
9. Cool upright in pan for 1 hour then remove and cool completely.
Notes:
Accurate oven temperature and baking time are essential.
Since this cake has a soft lling, an ordinary \doneness" test does not work.
Nut lovers can add 2 c chopped walnuts and increase baking time to 60 minutes (this was the
original recipe).
No-bake Cookies (Mush)
2 T butter
2 T cocoa
1 T milk
1/2 c sugar
1 t vanilla
4 T peanut butter
3/4 c oatmeal
1. Bring butter, cocoa, milk and sugar to a boil.
2. Boil for 1 minute, stirring constantly.
3. Remove from heat and add vanilla and peanut butter. Stir until smooth.
4. Add oatmeal.
5. Drop spoonfuls onto wax paper or eat from a bowl with a fork.
Notes:
The amount of oatmeal varies by taste.
24
Hershey's Kiss Peanut Blossoms
1/2 c shortening
3/4 c peanut butter
1/3 c sugar
1/3 c brown sugar
1 egg
2 T milk
1 t vanilla extract
1 1/2 c
our
1 t baking soda
1/2 t salt
1 package Hershey's Kisses
1. In a large bowl, beat shortening and peanut butter until well blended.
2. Add both sugar and brown sugar. Beat until light and
u y.
3. Add egg, milk and vanilla; beat well.
4. Stir together dry ingredients then slowly add to peanut butter mixture.
5. Form one inch balls and roll each in sugar. Place on ungreased cookie sheet.
6. Bake 8 to 10 minutes at 375 degrees.
7. Immediately place Hershey's Kiss on top of each cookie.
Notes:
Be careful, these cookies slide o the tray!
Chocolate Zucchini Cake
1/2 c margarine
1/2 c vegetable oil
1 3/4 c sugar
2 eggs
1 t vanilla
1/2 c sour milk
2 1/2 c
our
4 T cocoa
1 c chocolate chips
1 t baking soda
1/2 t cinnamon
2 c nely chopped zucchini
1/2 t baking powder
1. Cream margarine, oil and sugar.
2. Add eggs, vanilla, and sour milk. Beat well.
3. Mix together all dry ingredients and add to creamed mixture. Beat well.
4. Stir in zucchini and chocolate chips.
5. Pour into greased 13 by 9 pan.
6. Bake for 45 minutes at 350 degrees.
25
Chinese Almond Cookies
3 c
our
1 c shortening
1 t baking powder
1 c sugar
1 egg
2 t almond extract
1. Cut shortening into dry ingredients.
2. Add beaten egg and almond extract.
3. Mix and knead with hands until soft.
4. Form into small balls and slightly
atten with glass.
5. Bake 10 to 15 minutes at 350 degrees.
Outrageous Chocolate Chip Cookies
1/2 c sugar
1/3 c brown sugar
1/2 c margarine
1/2 peanut butter
1/2 t vanilla extract
1 egg
1 c
our
1/2 c oatmeal
1 t baking soda
1/4 t salt
1 c chocolate chips
1. Combine all ingredients and mix well.
2. Drop by tablespoons onto lightly greased cookie sheet.
3. Bake 10 to 12 minutes at 350 degrees.
Peanut Butter Cookies
1/2 c shortening
1/2 c peanut butter
1/2 c sugar
1/2 c brown sugar
1 egg
1 1/4 c
our
1/2 t baking powder
3/4 t baking soda
1/4 t salt
1. Combine shortening, peanut butter, sugar and brown sugar in a large bowl. Mix well.
2. Mix in
our, baking powder, baking soda and salt.
3. Make 1 inch balls, and place 3 inches apart on a greased cookie sheet.
4. Dip a fork in
our and cross each ball both ways.
5. Bake for 5 to 8 minutes at 375 degrees.
26
The Great Pumpkin Dessert
1 can (15 oz) solid-pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 c sugar
4 t pumpkin pie spice
1 package yellow cake mix
3/4 c butter or margarine, melted
1 1/2 c chopped walnuts
Vanilla ice cream or whipped cream
1. In a mixing bowl, combine the rst ve ingredients.
2. Transfer to a greased 13 by 9 inch baking pan.
3. Sprinkle with dry cake mix and drizzle with butter.
4. Top with walnuts.
5. Bake at 350 degress for 1 hour or until a knife inserted near the center comes out clean.
6. Serve warm or cold with ice cream or whipped cream on top.
Notes:
You can make your own pumpkin pie spice with the following ingredients: 2 t cinnamon, 1 t
nutmeg, 1/2 t ginger, and 1/2 t ground cloves.
Monster Cookies
3 eggs
1/2 lb brown sugar
1 c sugar
1 t vanilla
1 t karo
2 t baking soda
1/4 lb butter
1 1/2 c peanut butter
4 1/2 c oatmeal
1/4 lb chocolate chips
1/4 lb M&Ms
1. Mix all ingredients together.
2. Drop spoon-fulls of batter onto greased cookie sheets.
3. Bake 10 to 12 minutes at 350 degrees.
Notes:
Andy Miner has an incredible analysis of the nutritional content of these cookies.
(http://www.cs.iastate.edu/ asminer/Nonserious/Monster/index.html).
27
Chocolate Chip Cookies
2 sticks margarine
3/4 c sugar
3/4 c brown sugar
1 t vanilla
1 t water
2 eggs
2 1/4 c
our
1 t baking soda
1 t salt
1 bag chocolate chips
1. Mix together margarine, sugar, brown sugar, vanilla, and water.
2. Add eggs and mix well.
3. Stir together dry ingredients and add to batter. Mix well.
4. By hand, stir in chocolate chips.
5. Drop onto greased cookie sheets.
6. Bake for 12 minutes at 350 degrees.
Chocolate Crinkles
1/4 c butter
4 (1 oz) squares unsweetened chocolate
2 c all-purpose
our
2 c white sugar
2 t baking powder
1/2 t salt
3 eggs
1/3 c confectioner's sugar for decoration
1. Melt butter and chocolate either in microwave or over low heat on the stove. See chocolate
for speci c melting instructions. Allow to cool slightly.
2. Stir in remaining ingredients, except powdered sugar.
3. You may chill the dough, but it is not necessary.
4. Preheat oven to 325 degrees.
5. Shape dough into 1 inch balls. Roll in powdered sugar to coat heavily. Place 2 inches apart
on an ungreased cookie sheet. Bake for 17 minutes or until edges are set. Remove from cookie
sheet and cool on rack.
Notes:
These cookies must be stored in an airtight container. If you leave them out, they become
rock solid. They get stale relatively quickly, so plan to eat them soon after you make them,
which should not be a problem if you have chocolate lovers around :)
28
Apee Cakes
1 c dark brown sugar
1 t baking powder
3 c
our
1/2 t baking soda
1/2 c shortening
1 egg
1/2 c milk
1. Place all dry ingredients in a large bowl and mix by hand until well blended. Mix in egg and
milk.
2. Place batter into greased mu n pan or mu n-top pan. The top of the mu n is the best
part, so I recommend the latter.
3. Bake at 350 for 10 to 15 minutes, depending on desired level of doneness.
4. Serve hot or cold. They are excellent dunked in hot tea.
Notes:
This is a family recipe, passed on from my grandmother to my mother to me. Ben says they
taste like cardboard, but they are one of my favorite tea-time snacks.
Paul Bunyan Cookies
1 1/2 c butter/margarine
1 1/2 c sugar
2 eggs
4 c sifted
our
3 t baking powder
1 T vanilla
2 T milk
1. Cream together margarine, sugar, eggs, and vanilla until light and
u y. Stir in milk. Sift
together
our and baking powder. Stir into creamed mixutre, blending well. Divide dough
into 3 sections. Use food coloring to dye one section green and the other red. Chill one hour
or more.
2. On
oured surface, roll dough 1/4 inch thick. Cut cookie with a large circle. It is best to use
the lid of a raisin container or some other lid of similar size. Use a shaped cookie cutter to
cut out a whole in the middle of the circular dough. Then, place a colored cookie of the same
pattern into the whole in the middle and vice versa. Since they're made with Paul Bunyan
in mind, these cookies are supposed to be very large, about 3 or 4 inches in diameter.
3. Bake cookies on ungreased cookie sheets for 10 minutes or until light brown at 375 degrees.
Notes:
These are a Bauer family Christmas tradition. They're colorful and lots of fun for kids.
29
Peanut Butter Oatmeal Criss-Cross Cookies
1 1/2 c shortening
1 c sugar
1 1/2 c brown sugar
3 eggs
1 1/3 c peanut butter
3 1/2 c
our
2 t baking soda
2 c oatmeal
1. Beat shortening and both sugars together until creamy.
2. Add eggs one at a time, beating well after each addition.
3. Blend in peanut butter.
4. Sift
our and baking soda and add to creamed mixture.
5. Stir in oatmeal.
6. Form into 1 inch balls on ungreased cookie sheets. Criss-cross with fork.
7. Bake 12 to 15 minutes at 350 degrees.
Pistachio Marble Cake
1 white cake mix
1 package instant pistachio pudding
4 eggs
1/2 c water
1/2 c orange juice
1/2 c oil
3/4 c chocolate syrup
1. Grease a 10 inch tube pan.
2. Mix all ingredients except syrup.
3. Put 2/3 of batter into pan.
4. Add syrup to remaining batter and mix well.
5. Add batter to pan.
6. Using two knives, criss-cross batter to create marbled look.
7. Bake for 50 to 60 minutes at 350 degrees.
8. Cool in the pan for 10 minutes.
Notes:
Creating a good marble is a di cult art!
30
Snickerdoodle Cookies
1 c butter
1 1/2 c sugar
2 eggs
2 2/3 c
our
2 t cream of tartar
1 t baking soda
2 t sugar
2 t cinnamon
1. Mix together cinnamon and sugar in shallow bowl.
2. Mix butter, sugar and eggs.
3. Add
our, cream of tartar and baking soda.
4. Form 1 inch balls and roll in cinnamon and sugar mixture
5. Press
at with fork onto ungreased cookie sheet.
6. Bake 8 to 10 minutes at 350 degrees.
Main Dishes menu
Main Dishes
Black Bean Pasta
1 T olive oil
1 medium onion
2 jalapeno peppers, nely chopped (without
seeds)
4 garlic cloves, minced
1 can diced tomatoes with juice
2 c frozen corn
1 can black beans, drained
1/4 c dried cilantro
1 lb medium shells
1. Cook pasta according to package directions.
2. Meanwhile, in a seperate pot, heat olive oil and saute onion, jalepenos, and garlic - about 5
minutes.
3. Add tomatoes, corn, beans, and cilatro.
Christmas Eve Pasta
1 T olive oil
4 cloves garlic, minced
1 c diced onion
1 c diced red pepper
1/4 c parsley
2 c half and half
2 T
our
10 oz frozen peas
1 lb penne pasta
1/2 c chopped fresh basil
1/4 c grated parmesan cheese
1. Cook pasta according to package directions. Place peas in colander before draining pasta.
The boiling water and heat from pasta is enough to heat the peas.
2. In a large pot, saute garlic, onions and pepper in oil until tender.
3. Wisk the
our into the half and half.
4. Add remaining ingredients, half and half mixture, and the pasta and peas to pot. Toss
together and serve.
Notes:
This recipe is a modi cation from The Frugal Gourmet Celebrates Christmas by Je Smith.
13
Bow Ties with Spicy Chicken and Broccoli
1 lb bow tie pasta
4 boneless, skinless chicken breasts
2 t lemon juice
1/4 t ground red pepper
1/4 t ground black pepper
2 c broccoli
3 T olive oil
1/2 c dry white wine
1/2 c tomato puree
1. Cook pasta according to package directions.
2. Cut chicken into bite size pieces and mix with lemon juice and pepper.
3. Heat olive oil and cook chicken mixture and broccoli until browned, about 5 minutes.
4. Add wine and puree. Simmer for 5 minutes.
5. Mix with cooked pasta and serve immediately.
Sharon's Chicken Enchiladas
8 6-inch tortillas
1/2 c chopped onions
4 cloves garlic, minced
1 t ground coriander
1/4 t pepper
2 T margarine or butter
3 T all-purpose
our
8 oz sour cream
2 c chicken broth
2 seeded and chopped jalapeno peppers; or
one 4-ounce can diced green chili peppers,
drained
1 c (4 oz) shredded Monterey Jack cheese
2 c cooked chicken
Sliced pitted ripe olives (optional)
Chopped tomatoes (optional)
Sliced green onions (optional)
1. Wrap torillas in foil. Heat in a 350 degree over for 10 to 15 minutes or until softened.
2. For sauce, in a saucepan saute onion, garlic, coriander, and pepper in margarine or butter
until onion is tender. Stir
our into sour cream; add to onion mixture. Stir in broth and chili
peppers all at once. Cook and stir until thickened and bubbly. Remove from heat, stir in 1/2
cup of cheese.
3. For lling, stir 1/2 cup of the sauce into chicken. Place about 3/4 cup lling atop each tortilla;
roll up. Arrange rolls, seam side down, in a lightly greased 12 by 7 inch baking dish. Top with
remaining sauce. Bake, covered, in a 350 degree oven for about 35 minutes or until heated
through.
4. Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or until cheese melts.
If desired, sprinkle with olives, tomatoes, and green onions.
5. Let stand 10 minutes.
6. Makes 4 servings.
14
Confetti Spaghetti
12 oz package spaghetti
1 1/2 lbs ground beef
1 medium green pepper, chopped
1 medium onion, chopped
14 1/2 oz can diced tomatoes, undrained
1 8 oz can tomato sauce
1 T brown sugar
1 t salt
1 t chili powder
1/2 t pepper
1/4 t garlic powder
1/8 t cayenne pepper
3/4 c shredded cheddar cheese
1. Cook spaghetti according to package directions.
2. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat
is no longer pink; drain.
3. Stir in the tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper, garlic powder
and cayenne.
4. Drain spaghetti; add to the beef mixture. Transfer to a greased 13 by 9 inch baking dish.
5. Cover and bake at 350 degrees for 30 minutes.
6. Uncover; sprinkle with cheese. Bake 5 minutes longer or until the cheese is melted.
7. Makes 12 servings.
Notes:
Sharon discovered this recipe on one of her Wednesday night dinners in the fall of 2001.
Stu ed Shells
1 package jumbo pasta shells
24 oz ricotta cheese
1 egg
1 c shredded mozzarella cheese
1/4 c parmesan cheese
1 T parsley
Spaghetti sauce
1. Cook shells according to package directions.
2. In a bowl, mix together the cheeses, egg, and parsley.
3. Stu each shell with cheese mixture and place in a 9 by 13 pan.
4. Cover shells with remaining sauce.
5. Bake for 30 to 45 minutes at 350 degrees.
Notes:
These taste better if you cook and serve them in a blue, ceramic dish.
The shells won't stick to the dish if you spread a bit of sauce on the bottom.
15
Chicken Breasts with Creamy Linguine
4 skinless, boneless chicken breast halves
1 t salt
1/2 t pepper
1/2 t paprika
1 T butter
1 T olive oil
1-2 onions cut into slices
4-6 cloves garlic, minced
2 c chicken broth
1/2 can diced tomatoes
2/3 c heavy cream (I use milk when I don't
have cream)
8 oz linguine, broken into thirds
1 T chopped basil
1/8 t cayenne
1. Season chicken with salt, pepper, and paprika
2. In a deep 12-inch skillet, melt butter in the olive oil over medium heat. Add the chicken and
cook, turning, until lightly browned, 4 to 6 minutes. Remove the chicken and set aside.
3. Add the onion and garlic to the skillet and cook, stirring occasionally, until softened but not
browned, 3 to 5 minutes. Add the chicken broth, tomatoes, with their juices, and cream and
bring to a boil. Stir in the linguine, basil, and cayenne, and return to a boil. Reduce the heat
to medium-low, return the chicken to the skillet, and cover. Cook until the chicken is white
throughout but still juicy and the pasta is tender, about 15 minutes.
4. Increase heat to medium-high and boil until the sauce is slightly thickened (as necessary).
Pasta e Fagioli
3 boneless skinless chicken breasts
1 t salt
1/2 t pepper
2 T olive oil
1 medium onion, chopped
3 garlic cloves, minced
5 c chicken broth
8 oz ditalini or elbow macaroni
1 16 oz can kidney beans
1 28 oz can crushed tomatoes with added
puree
3 T parsley
1 T oregano
1/8 t crushed hot red pepper
Grated Parmesan cheese
1. Cut chicken into 1/2 inch pieces and season with salt and pepper.
2. In a 5 quart soup pot, heat olive oil over medium-high heat. Add chicken and cook, stirring,
until lightly browned on the outside, about 4 minutes. Remove with a slotted spoon and set
aside.
3. Reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until softened
but not browned, 3 to 5 minutes. Add the chicken broth and bring to a boil.
4. Stir in the pasta and reduce the heat to low. Cook until the pasta is tender but still rm,
10 to 15 minutes. Add the chicken, beans, tomatoes, parsley, oregano, and hot red pepper.
Cook, stirring occasionally, until heated through, 5 to 7 minutes.
16
Flank Steak
1/2 c oil
1/3 c soy sauce
2 T parsley
2 T garlic powder
1. Mix together ingredients and pour over a
ank steak or london broil. Marinade for at least 4
hours.
2. Cook on a grill for 7 minutes per side.
3. Slice on an angle.
Notes:
The longer the meat marinades the better.
Mom's Chili
5 lb ground beef
1 lb onion
53 oz kidney beans
3 qts diced tomatoes
1 qt tomato juice
2 T sugar
Salt and pepper
5-10 T chili powder
Cayenne pepper (to taste)
1. Mix all ingredients in a large pot and simmer for at least 4 hours.
Notes:
\to taste" is really the key!
Turkey Tetrazini
3 c chicken broth
6 oz noodles
1 1/2 c chopped celery
1 c chopped onion
2 cloves garlic, minced
2 T parsley
3 c cooked turkey, diced
1 can cream of mushroom soup
3/4 c diced tomato
3/4 c grated cheddar cheese
2 T bread crumbs
1. Cook noodles, celery, onion, garlic and parsley in broth. Make sure the heat is not too high.
The noodles should absorb most of the liquid.
2. Add remaining ingredients except bread crumbs and mix.
3. Put in casserole dish and sprinkle with bread crumbs.
4. Bake at 350 degrees until bubbly, about 45 minutes.
17
Eye of the Round Roast
1 c orange juice
2 T garlic powder
1/3 c soy sauce
1 eye of the round roast
1. Make marinade from rst three ingredients.
2. Place meat in plastic bag and pour in mixture. Marinade at least 4 hours.
3. Place meat in open baking dish. Add 1/3 marinade.
4. Bake at 375 degrees. Baking time is 20 minutes plus 18 minutes per pound.
5. About 20 minutes before meat is done, pour remaining marinade over meat.
Notes:
Pan juices can be thickened into gravy with 2 T cornstarch mixed with 3/4 c cold water.
Breaded Bird
1/2 c bread crumbs
2 T grated Parmesan cheese
1 t basil
1 t oregano
1 t garlic powder
2 T parsley
2/3 c melted margarine
4 pieces chicken
1/4 c apple juice
1. Combine bread crumbs, cheese, basil, oregano, garlic, and parsley.
2. Dip chicken in margarine, and coat with crumb mixture. Reserve remaining butter.
3. Place chicken in pan and bake 50 minutes at 375 degrees.
4. Add apple juice to butter and pour over chicken. Bake 10 more minutes.
Creamy Baked Chicken
4 boneless skinless chicken breasts
4 slices of swiss cheese
1 can cream of chicken soup
1/4 c apple juice or white wine
1 c bread crumbs
1/4 c melted butter
1. Place cheese on top of chicken in a cooking pan.
2. Combine soup and juice/wine. Pour mixture over chicken.
3. Cover with bread crumbs and then drizzle with butter.
4. Cook for 45 to 60 minutes at 350 degrees.
18
Pizza Burgers
1 lb ground beef
1 c cheddar cheese
1 8 oz can tomato sauce
1/4 c chopped olives
1/2 t garlic powder
1 onion, diced
1. Brown meat with garlic and onions.
2. Remove from heat and stir in tomato sauce and olives.
3. Place in hot dog buns with cheese.
4. Wrap in foil and bake for 15 minutes at 350 degrees.
Notes:
Another recipe from Ma Bauer.
Put the chesse in the bun rst to avoid sticking to the foil.
Can be refrigerated instead of cooked immediately. If so, bake 20 to 25 minutes.
Bread Menu
Baking Powder Biscuits
Ingredient
1 c
our
1/2 t salt
1 1/2 t baking powder
3 T shortening
1/4 c plus 2 T milk
Direction
1. Cut shortening into dry ingredients.
2. Mix in milk with a fork until dough sticks together and follows the fork around the bowl.
3. Shape into a ball and put on aoured board.
4. Flatten with hands until about 3/4 inch thick.
5. Cut with a cutter dipped in our or into squares using a knife.
6. Bake on an ungreased sheet for 10 to 12 minutes at 450 degrees.
Notes:
This came from my 8th grade home economics class cookbook.
Heidi's Banana Chocolate Chip Mu ns
Ingredient
1/2 c margarine
1 c sugar
1 egg
1 c overripe mashed bananas (appox. 3 bananas)
1 t baking soda dissolved in 1 t water
1 1/2 c
our
1 t vanilla
Chocolate chips
Direction
1. Cream rst 3 ingredients. Add rest of ingredients (except chocolate chips) and mix.
2. Add as many chocolate chips as you want. I usually use 1/4 of a bag. Mix by hand.
3. Pour mixture into mu n cups, placed in mu n pan.
4. Bake 12 to 15 minutes at 375 degrees.
Notes:
This recipe comes from Heidi and Joel Hollingsworth.
Monkey Bread
Ingredient
4 cans biscuits
3/4 c sugar
2 t cinnamon
1 1/2 sticks margarine
Direction
1. Cut each biscuit into quarters and roll in cinnamon and sugar mixture.
2. Place all pieces into 10 inch tube pan.
3. Put remaining cinnamon and sugar mixture into a 1 cup measuring cup. Add 1 teaspoon
more cinnamon and enough brown sugar to make 1 cup.
4. Melt margarine in sauce pan. Add brown sugar mixture.
5. Bring to a boil for 1 minute then pour over biscuit pieces.
6. Bake 35 to 40 minutes at 350 degrees.
Notes:
A Coleman family tradition on Christmas morning.
Bran Mu ns
Ingredient
2 c Kelloggs All Bran cereal
1 c Nabisco 100
1 c boiling water
1/2 c shortening
1 1/2 c sugar
2 eggs
2 1/2 c
our
2 1/2 t baking soda
1/2 t salt
2 c buttermilk
Direction
1. Combine cereals and boiling water; set aside.
2. Cream together shortening and sugar. Add eggs and cooled bran mixture; set aside.
3. Combine our, baking soda, and salt. Add our mixture to bran mixture alternately with buttermilk.
4. Line cupcake pan with paper liners. Fill each 2/3 full.
5. Put pans in cold oven set for 400 degrees and the timer set for 20 minutes. When the oven reaches 400, reduce to 350 and nish baking.
Notes:
The batter can be stored in the refrigerator for one month so you can bake only as many as you need.
You can \make" buttermilk by adding 2 teaspoons of lemon juice to 2 cups of milk.
Orange Tea Loaf
Ingredient
2 c self-rising
our
2 1/2 t baking powder
Pinch of salt
1/4 c butter or margarine, room temperature
3/4 c sugar
1 egg
Grated peel of 1/2 orange
2 T orange juice
2 T milk
Direction
1. Preheat oven to 375 degrees. Grease loaf pan; set aside.
2. Sift our, baking powder and salt into a medium-sized bowl; set aside.
3. In a large bowl, cream 1/4 c butter and sugar with an electric mixer or a wooden spoon until light and
u y. Beat in egg, then orange peel, orange juice, and milk. Fold in dry ingredients.
4. Spoon into pan; smooth top.
5. Bake 40 to 50 minutes or until a wooden toothpick inserted in center comes out clean.
6. Cool in pan 5 minutes, then turn out onto a wire rack to cool completely. Wrap loaf airtight and store 1 or 2 days before serving.
7. Slice and serve with butter.
8. Makes 8 to 10 servings.
Notes:
I made this loaf for the rst time for Sharon Sauder's shower in April of 2001.
Honey Buttermilk Bread
Ingredient
2 t active dry yeast
2 c bread
our
1 1/2 t salt
3/4 c buttermilk
2 T honey
1 T butter
3 T water
Direction
1. Add all wet ingredients to bread machine, then
our and salt, and last the yeast.
2. Makes approximately a 1 lb loaf.
Notes:
You can make your own buttermilk by adding approximately 1 t of lemon juice or vinegar to
3/4 cup regular milk.
I do not add any additional liquid besides the buttermilk when I make this bread. In general,
my machine requires less liquid.
Cinnamon Biscuits
Ingredient
1 c
our
1/2 t salt
1 1/2 t baking powder
1 T sugar
1/4 c shortening
1/4 c plus 2 T milk
1 T soft margarine
1/4 c brown sugar
1 t cinnamon
Direction
1. Cut shortening into dry ingredients.
2. Mix in milk with a fork until dough sticks together and follows the fork around the bowl.
3. Shape into a ball and put on a
oured board.
4. Flatten with hands until about 1/4 inch thick.
5. Spread with margarine and sprinkle with brown sugar and cinnamon.
6. Fold dough in half and pinch together edges.
7. Bake on an ungreased sheet for 10 to 12 minutes at 450 degrees.
8. Cut into strips and eat while warm.
Notes:
This came from my 8th grade home economics class cookbook.
The orignal recipe called for you to roll the dough, but I discovered that it doesn't cook in
the middle.
Pancakes
Ingredient
1 c
our
1 T sugar
2 t baking powder
1/4 t salt
1 beaten egg
1 c milk
2 T oil
Summer Corn Chowder
Summer Corn Chowder
4 oz bacon
2 onions
2 stalks celery, diced
3 cans chicken broth
4 ears corn, removed from cob
5 oz potatoes, diced
2 c half and half
1. Cook 1/4 inch pieces of bacon in a large, heavy pot over medium-high heat. Remove bacon
and set aside. Discard all but 2 T of the bacon fat.
2. Add onions and celery. Cook over medium-low heat until translucent, about 8 minutes.
3. Add chicken broth, corn, and potatoes. Bring to a boil. Reduce heat and simmer until
potatoes are tender, about 25 minutes.
4. Add half and half. Simmer until soup is hot.
5. Serve garnished with bacon.
Steak Soup
Steak Soup
1 lb ground beef
3 c water
1 onion, chopped
3 stalks celery, chopped
2 carrots, sliced
1 14 1/2 oz can diced tomatoes
1/2 t pepper
1 10 oz package frozen mixed vegetables
2 t beef base granules
1/2 c butter
1/2 c
our
1. Brown and drain meat.
2. Put all ingredients except butter and
our into crock pot and cook for 8 hours on low or 4
hours on high.
3. Melt butter over medium heat and stir in
our until smooth.
4. Add mixture to soup and stir until thickened.
1 lb ground beef
3 c water
1 onion, chopped
3 stalks celery, chopped
2 carrots, sliced
1 14 1/2 oz can diced tomatoes
1/2 t pepper
1 10 oz package frozen mixed vegetables
2 t beef base granules
1/2 c butter
1/2 c
our
1. Brown and drain meat.
2. Put all ingredients except butter and
our into crock pot and cook for 8 hours on low or 4
hours on high.
3. Melt butter over medium heat and stir in
our until smooth.
4. Add mixture to soup and stir until thickened.
Spicy Bean Soup
Spicy Bean Soup
1 T oil
1/2 c chopped green pepper
1/2 c chopped onion
1 can condensed tomato soup
1 soup can water
1 can pinto beans
1 can black beans
1 t Worcestershire sauce
1 t hot pepper sauce
1. Saute onion and green pepper in oil.
2. Add remaining ingredients and bring to a boil.
3. Reduce heat to low and cover for 5 minutes.
1 T oil
1/2 c chopped green pepper
1/2 c chopped onion
1 can condensed tomato soup
1 soup can water
1 can pinto beans
1 can black beans
1 t Worcestershire sauce
1 t hot pepper sauce
1. Saute onion and green pepper in oil.
2. Add remaining ingredients and bring to a boil.
3. Reduce heat to low and cover for 5 minutes.
Mom's Green Split Pea Soup
Mom's Green Split Pea Soup
1 c green split peas
2 carrots, diced
2 stalks celery, diced
1-2 large onions, diced
1-2 large potatoes, peeled and diced
4 c water
ham bone (optional)
diced ham
1. Combine all and cook till peas are tender, about 1 1/2 hours.
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1 c green split peas
2 carrots, diced
2 stalks celery, diced
1-2 large onions, diced
1-2 large potatoes, peeled and diced
4 c water
ham bone (optional)
diced ham
1. Combine all and cook till peas are tender, about 1 1/2 hours.
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Ma's Lentil-Ham Soup
Ma's Lentil-Ham Soup
1 lb dry lentils (about 2 1/3 cups)
1 1/2 c chopped carrot
1 c chopped onion
1 c chopped celery
1/4 c snipped parsley
1/4 t dried marjoram, crushed
1/8 t pepper
1 meaty ham bone (about 1 1/2 pounds)
7 c water
1. Place all ingredients in crock pot with ham bone on top.
2. Cover and cook on low heat setting for 9 to 11 hours.
3. Lift ham bone from soup. Remove meat from bone; chop meat and return to soup.
Notes:
This recipe came from Ma Bauer.
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Cheesy Potato Soup
Cheesy Potato Soup
2 c chicken broth
1 c peeled and diced potatoes
1/2 c nely shredded carrots
1/4 c chopped onions
1/4 c nely chopped celery
2 c milk
2 T cornstarch
1 c cheddar cheese
1. In a medium saucepan, combine broth, potatoes, carrots, onions and celery.
2. Bring to a boil, then reduce heat. Cover and simmer about 10 minutes, or until the vegetables
are tender.
3. Stir cornstarch into milk and then add to soup.
4. Add chesse and stir until melted.
Minestrone Soup
Minestrone Soup
1 jar spaghetti sauce
1 1/2 jarswater
2 cubes beef boullion
2 onions
2 stalks celery
3-4 carrots
1 can diced tomatoes
1 can kidney beans
1 t garlic powder
1 t oregano
1 t basil
1 bay leaf
1/2 c frozen peas
1/2 lb cooked pasta
1. In a large pot, cook all ingredients except pasta and peas for 20 minutes.
2. Add peas and pasta and simmer until warm.
Granny's Lentil Barley Soup
Granny's Lentil Barley Soup
2 T olive oil
2 c chopped onions
2 c diced carrots
1 T minced garlic
1-2 t ground cumin
1 c dried lentils
4 c chicken broth
1 can (28 oz.) plum tomatoes, chopped,
with their juices
1 T brown sugar
1/2 c dried barley
1/2 c chopped parsley
Salt and pepper to taste
1. Heat oil in large, heavy pot over medium high heat. Add onions and carrots; cook, stirring
occasionally, for 8 minutes. Add garlic and cook 2 minutes, stirring. Add cumin and cook 1
minute longer.
2. Add the lentils, chicken broth, tomatoes, and brown sugar. Bring mixture to a boil, reduce
heat slightly, and cook 5 minutes, partially covered. Add the barley, cover partially, and cook
45 minutes, stirring occasionally.
3. Stir in the parsley and season to taste with salt and pepper.
Notes:
This recipe came from Granny Bazura.
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2 T olive oil
2 c chopped onions
2 c diced carrots
1 T minced garlic
1-2 t ground cumin
1 c dried lentils
4 c chicken broth
1 can (28 oz.) plum tomatoes, chopped,
with their juices
1 T brown sugar
1/2 c dried barley
1/2 c chopped parsley
Salt and pepper to taste
1. Heat oil in large, heavy pot over medium high heat. Add onions and carrots; cook, stirring
occasionally, for 8 minutes. Add garlic and cook 2 minutes, stirring. Add cumin and cook 1
minute longer.
2. Add the lentils, chicken broth, tomatoes, and brown sugar. Bring mixture to a boil, reduce
heat slightly, and cook 5 minutes, partially covered. Add the barley, cover partially, and cook
45 minutes, stirring occasionally.
3. Stir in the parsley and season to taste with salt and pepper.
Notes:
This recipe came from Granny Bazura.
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Chili's® Southwestern Vegetable Soup
Chili's® Southwestern Vegetable Soup
If you like a soup that's packed with veggies,
that's low in fat, and has some of that Southwestern
zing to it, this is the one for you. Just toss all the
ingredients in a pot and simmer. Garnish with some
shredded cheese and crumbled tortillas, and prepare to
take the chill off.
6 cups chicken broth (Swanson is best)
1 14.5-ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 1/2 teaspoons chili powder
dash garlic powder
Garnish
1 cup grated cheddar/jack cheese blend
1 cup crumbled corn tortilla chips
1. Combine all the soup ingredients in a large saucepan or soup
pot over high heat. Be sure to mince the corn tortillas into
small pieces with a sharp knife before adding them to the soup.
2. Bring soup to a boil, then reduce the heat and simmer for 45
minutes to 1 hour, or until the soup has thickened and tortilla
pieces have mostly dissolved.
3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping
tablespoon of the grated cheddar/jack cheese blend over the top of
the soup, and then a heaping tablespoon of crumbled corn tortilla
chips over the cheese.
Makes 6 servings.
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If you like a soup that's packed with veggies,
that's low in fat, and has some of that Southwestern
zing to it, this is the one for you. Just toss all the
ingredients in a pot and simmer. Garnish with some
shredded cheese and crumbled tortillas, and prepare to
take the chill off.
6 cups chicken broth (Swanson is best)
1 14.5-ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 1/2 teaspoons chili powder
dash garlic powder
Garnish
1 cup grated cheddar/jack cheese blend
1 cup crumbled corn tortilla chips
1. Combine all the soup ingredients in a large saucepan or soup
pot over high heat. Be sure to mince the corn tortillas into
small pieces with a sharp knife before adding them to the soup.
2. Bring soup to a boil, then reduce the heat and simmer for 45
minutes to 1 hour, or until the soup has thickened and tortilla
pieces have mostly dissolved.
3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping
tablespoon of the grated cheddar/jack cheese blend over the top of
the soup, and then a heaping tablespoon of crumbled corn tortilla
chips over the cheese.
Makes 6 servings.
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Chili's® Nacho Burger
Chili's® Nacho Burger
Here's a clone recipe for a delicious new burger from Chili's
unlike any you may have tasted before. It was designed by
the folks at this popular chain to incorporate several of
restaurant's prepared sides -- all of which you will now
have clones for -- including Chili's chili queso, Chili's
pico de gallo, and Chili's guacamole. Stack it all onto a
bun with a juicy 1/4-pound ground beef patty and some crumbled
tortilla chips for crunch, and you've got a slightly spicy,
South-of-the-border taste. Muy bien, amigos!
Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt
Guacamole
2 small or 1 large Haas avocado
2 tablespoons sour cream
1/4 cup diced tomato
1/2 teaspoon diced jalapeno
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon lemon juice
1/8 teaspoon salt
Chili Queso
3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
2 pounds ground beef
4 large sesame seed buns
2 cups iceberg lettuce, shredded or chopped thin
2 tablespoons mayonnaise
1 green onion, chopped
16-20 tortilla chips
2-3 fresh jalapenos, sliced
1. First make the pico de gallo. This is easy. Just combine all
of the ingredients for the pico in a small bowl and mix well.
Cover bowl and chill in the refrigerator.
2. Now we'll make the guacamole. In a small bowl, smash up most
of the avocado, but be sure to leave several unsmashed chunks.
Add the remaining ingredients for the guacamole to the avocado
and mix well. Cover bowl and chill in the refrigerator, next to
the pico.
3. Next we'll make the chili queso. In yet another small bowl, mix
together ground beef, flour, a pinch of salt, a pinch of black
pepper, and a pinch of chili powder. Use your hands to work the
dry ingredients into the ground beef. Brown the beef in a small
skillet over medium heat for about 5 minutes. Use a spoon or
spatula to crumble the beef as it cooks. Cook until it's brown,
then set aside.
4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat.
When milk and cheese has been combined, add the remaining queso
ingredients. Heat while stirring often until cheese is smooth
and creamy, then cover saucepan and remove it from the heat.
5. Pre-heat a griddle or large frying pan over medium heat.
Lightly butter the face of each bun and brown the buns face-down
on the heat.
6. Separate the ground beef into four 1/2-pound portions. Roll
each portion of meat into a ball and then pat the meat down into
a circular patty slightly larger in diameter than the hamburger
buns. Cook the hamburger patties for 5-10 minutes per side, until
done. Lightly salt and pepper each burger patty.
7. Build the burger open-faced in the following order starting
with the bottom bun:
On Bottom Bun
1/2 cup shredded lettuce
hamburger patty
2 tablespoons chili queso
4 or 5 crumbled tortilla chips
2 teaspoons green onion
On Top Bun
1/2 tablespoon mayonnaise
2 tablespoons pico de gallo
2 tablespoons guacamole
4 jalapeno slices
Serve burger with extra queso and guacamole. May also serve french
fries on the side and use the chili queso for dipping.
Makes 4 burgers.
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Here's a clone recipe for a delicious new burger from Chili's
unlike any you may have tasted before. It was designed by
the folks at this popular chain to incorporate several of
restaurant's prepared sides -- all of which you will now
have clones for -- including Chili's chili queso, Chili's
pico de gallo, and Chili's guacamole. Stack it all onto a
bun with a juicy 1/4-pound ground beef patty and some crumbled
tortilla chips for crunch, and you've got a slightly spicy,
South-of-the-border taste. Muy bien, amigos!
Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt
Guacamole
2 small or 1 large Haas avocado
2 tablespoons sour cream
1/4 cup diced tomato
1/2 teaspoon diced jalapeno
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon lemon juice
1/8 teaspoon salt
Chili Queso
3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
2 pounds ground beef
4 large sesame seed buns
2 cups iceberg lettuce, shredded or chopped thin
2 tablespoons mayonnaise
1 green onion, chopped
16-20 tortilla chips
2-3 fresh jalapenos, sliced
1. First make the pico de gallo. This is easy. Just combine all
of the ingredients for the pico in a small bowl and mix well.
Cover bowl and chill in the refrigerator.
2. Now we'll make the guacamole. In a small bowl, smash up most
of the avocado, but be sure to leave several unsmashed chunks.
Add the remaining ingredients for the guacamole to the avocado
and mix well. Cover bowl and chill in the refrigerator, next to
the pico.
3. Next we'll make the chili queso. In yet another small bowl, mix
together ground beef, flour, a pinch of salt, a pinch of black
pepper, and a pinch of chili powder. Use your hands to work the
dry ingredients into the ground beef. Brown the beef in a small
skillet over medium heat for about 5 minutes. Use a spoon or
spatula to crumble the beef as it cooks. Cook until it's brown,
then set aside.
4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat.
When milk and cheese has been combined, add the remaining queso
ingredients. Heat while stirring often until cheese is smooth
and creamy, then cover saucepan and remove it from the heat.
5. Pre-heat a griddle or large frying pan over medium heat.
Lightly butter the face of each bun and brown the buns face-down
on the heat.
6. Separate the ground beef into four 1/2-pound portions. Roll
each portion of meat into a ball and then pat the meat down into
a circular patty slightly larger in diameter than the hamburger
buns. Cook the hamburger patties for 5-10 minutes per side, until
done. Lightly salt and pepper each burger patty.
7. Build the burger open-faced in the following order starting
with the bottom bun:
On Bottom Bun
1/2 cup shredded lettuce
hamburger patty
2 tablespoons chili queso
4 or 5 crumbled tortilla chips
2 teaspoons green onion
On Top Bun
1/2 tablespoon mayonnaise
2 tablespoons pico de gallo
2 tablespoons guacamole
4 jalapeno slices
Serve burger with extra queso and guacamole. May also serve french
fries on the side and use the chili queso for dipping.
Makes 4 burgers.
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Chili's® Southwestern Eggrolls
Chili's® Southwestern Eggrolls
Many people have hopped on the cloning bandwagon for
this recipe. Unfortunately the "clone" recipes that
are floating around out there for this dish are pretty
lame. So into the TSR test kitchen we go, and out comes
the closest thing you'll ever savor next to actually
eating the real thing. These "eggrolls" are made with
flour tortillas, stuffed with a spicy blend of corn,
green onions, black beans, spinach, jalapeno peppers,
monterey jack cheese and spices. When you add the creamy
avocado ranch dipping sauce, you're tastebuds will begin
to party. Make these several hours before you plan to serve
them so that they can freeze solid before frying. This will
help to make the outside a dark golden brown, and the
eggrolls will stay folded without letting any oil seep into
the filling. This is how they cook 'em at the restaurant
chain. And now you can check out the video for a hands-on
demonstration.
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas
Avocado-ranch dipping sauce
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper
Garnish
2 tablespoons chopped tomato
1 tablespoon chopped onion
1. Preheat barbecue grill to high heat.
2. Rub the chicken breast with some vegetable oil then grill
it on the barbecue for 4 to 5 minutes per side or until done.
Lightly salt and pepper each side of the chicken while it cooks.
Set chicken aside until it cools down enough to handle.
3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet
over medium-high heat.
4. Add the red pepper and onion to the pan and sauté for a couple
minutes until tender.
5. Dice the cooked chicken into small cubes and add it to the pan.
Add the corn, black beans, spinach, jalapeno peppers, parsley,
cumin, chili powder, salt, and cayenne pepper to the pan. Cook
for another 4 minutes. Stir well so that the spinach separates
and is incorporated into the mixture.
6. Remove the pan from the heat and add the cheese. Stir until the
cheese is melted.
7. Wrap the tortillas in a moist cloth and microwave on high
temperature for 1 1/2 minutes or until hot.
8. Spoon approximately one-fifth of the mixture into the center
of a tortilla. Fold in the ends and then roll the tortilla over
the mixture. Roll the tortilla very tight, then pierce with a
toothpick to hold together. Repeat with the remaining ingredients
until you have five eggrolls. Arrange the eggrolls on a plate,
cover the plate with plastic wrap and freeze for at least 4 hours.
Overnight is best.
9. While the eggrolls freeze prepare the avocado-ranch dipping
sauce by combining all of the ingredients in a small bowl.
10. Preheat 4-6 cups of oil to 375 degrees.
11. Deep fry the eggrolls in the hot oil for 12-15 minutes and
remove to paper towels or a rack to drain for about 2 minutes.
12. Slice each eggroll diagonally lengthwise and arrange on a
plate around a small bowl of the dipping sauce. Garnish the
dipping sauce with the chopped tomato and onion.
Serves 3-4
View over 5,000 menus at http://www.menu-for-you.com
Many people have hopped on the cloning bandwagon for
this recipe. Unfortunately the "clone" recipes that
are floating around out there for this dish are pretty
lame. So into the TSR test kitchen we go, and out comes
the closest thing you'll ever savor next to actually
eating the real thing. These "eggrolls" are made with
flour tortillas, stuffed with a spicy blend of corn,
green onions, black beans, spinach, jalapeno peppers,
monterey jack cheese and spices. When you add the creamy
avocado ranch dipping sauce, you're tastebuds will begin
to party. Make these several hours before you plan to serve
them so that they can freeze solid before frying. This will
help to make the outside a dark golden brown, and the
eggrolls will stay folded without letting any oil seep into
the filling. This is how they cook 'em at the restaurant
chain. And now you can check out the video for a hands-on
demonstration.
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas
Avocado-ranch dipping sauce
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper
Garnish
2 tablespoons chopped tomato
1 tablespoon chopped onion
1. Preheat barbecue grill to high heat.
2. Rub the chicken breast with some vegetable oil then grill
it on the barbecue for 4 to 5 minutes per side or until done.
Lightly salt and pepper each side of the chicken while it cooks.
Set chicken aside until it cools down enough to handle.
3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet
over medium-high heat.
4. Add the red pepper and onion to the pan and sauté for a couple
minutes until tender.
5. Dice the cooked chicken into small cubes and add it to the pan.
Add the corn, black beans, spinach, jalapeno peppers, parsley,
cumin, chili powder, salt, and cayenne pepper to the pan. Cook
for another 4 minutes. Stir well so that the spinach separates
and is incorporated into the mixture.
6. Remove the pan from the heat and add the cheese. Stir until the
cheese is melted.
7. Wrap the tortillas in a moist cloth and microwave on high
temperature for 1 1/2 minutes or until hot.
8. Spoon approximately one-fifth of the mixture into the center
of a tortilla. Fold in the ends and then roll the tortilla over
the mixture. Roll the tortilla very tight, then pierce with a
toothpick to hold together. Repeat with the remaining ingredients
until you have five eggrolls. Arrange the eggrolls on a plate,
cover the plate with plastic wrap and freeze for at least 4 hours.
Overnight is best.
9. While the eggrolls freeze prepare the avocado-ranch dipping
sauce by combining all of the ingredients in a small bowl.
10. Preheat 4-6 cups of oil to 375 degrees.
11. Deep fry the eggrolls in the hot oil for 12-15 minutes and
remove to paper towels or a rack to drain for about 2 minutes.
12. Slice each eggroll diagonally lengthwise and arrange on a
plate around a small bowl of the dipping sauce. Garnish the
dipping sauce with the chopped tomato and onion.
Serves 3-4
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Chili's® Chocolate Chip Paradise Pie®
Chili's® Chocolate Chip Paradise Pie®
What makes this dessert so special is the way it
comes to your table sizzling in a cast iron skillet.
just like fajitas. The chocolate chip cookie and graham
cracker crust "pie" is topped with a scoop of vanilla
ice cream, and then drizzled with chocolate and caramel
syrup. It's all served up in a hot skillet of cinnamon
butter. Yum! If you want to prepare this one just like
they do at the restaurant, you'll need one of those
skillets for each serving. Small iron skillets work the
best, but any 6 or 8-inch frying pan will do fine.
You just have to be sure your pan is super hot to get
that authentic Chili's "sizzle." If you don't have enough
of the right pans for each serving, you can slide it all
onto a plate. It may not have the sizzle of the real thing,
but it'll still taste awesome!
Cookie Layer
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter (1 stick), softened
1/3 cup granulated sugar
1 egg
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 cup shredded coconut
Crust Layer
6 tablespoons butter
1/4 cup sugar
1 1/2 cups graham cracker crumbs
1 1/4 cups semi-sweet chocolate chips
1/2 cup chopped walnuts
Cinnamon Butter
1/2 cup butter (1 stick), softened
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
9 scoops vanilla ice cream
chocolate syrup
caramel syrup
6 tablespoons chopped walnuts
1. Preheat the oven to 325 degrees.
2. Combine the flour, baking soda and baking powder in a
medium bowl.
3. In a separate large bowl, beat together the butter and
sugar with an electric mixer. Continue beating for about
30 seconds or until mixture turns lighter in color. Add the egg,
milk, and vanilla and beat until smooth.
4. Slowly mix the dry mixture into the wet mixture. Beat until
well-combined and then mix in the coconut flakes. Set this cookie
dough aside for now.
5. Melt 6 tablespoons of butter in a medium bowl in the microwave
on high temperature for about 30 seconds. Add the sugar and stir
well for 30 seconds. Add the graham cracker crumbs and stir. Press
this mixture into the bottom of a 9x9-inch baking dish or pan.
6. Sprinkle the cup of chocolate chips evenly over the graham cracker
crust.
7. Press the cookie dough into the dish, covering the chocolate
chips. Use flour on your fingers to keep the soft dough from sticking.
8. Sprinkle the chopped walnuts over the dough. Use your fingers to
press the nuts into the dough.
9. Bake for 40-45 minutes or until the edges of the “pie” become
light brown.
10. Prepare the cinnamon butter by creaming together the butter,
sugar and cinnamon in a small bowl with an electric mixer on high
speed.
11. When you are ready to make your dessert, heat up a small skillet
over medium heat. When the skillet is hot, remove it from the heat
then add about 1 tablespoon of the cinnamon butter to the pan.
It should quickly melt and sizzle. Slice the “pie” into 9 pieces
and place one into the hot skillet. If the “pie” has cooled,
you can reheat each slice by zapping it in the microwave for
30-40 seconds.
12. Place a scoop of ice cream on top of the “pie.” Drizzle
chocolate and caramel syrup over the dessert and then sprinkle
about 2 teaspoons of chopped walnuts over the top. Repeat for
the remaining ingredients and serve sizzling in the skillet.
Makes 9 desserts.
View over 5,000 menus at http://www.menu-for-you.com
What makes this dessert so special is the way it
comes to your table sizzling in a cast iron skillet.
just like fajitas. The chocolate chip cookie and graham
cracker crust "pie" is topped with a scoop of vanilla
ice cream, and then drizzled with chocolate and caramel
syrup. It's all served up in a hot skillet of cinnamon
butter. Yum! If you want to prepare this one just like
they do at the restaurant, you'll need one of those
skillets for each serving. Small iron skillets work the
best, but any 6 or 8-inch frying pan will do fine.
You just have to be sure your pan is super hot to get
that authentic Chili's "sizzle." If you don't have enough
of the right pans for each serving, you can slide it all
onto a plate. It may not have the sizzle of the real thing,
but it'll still taste awesome!
Cookie Layer
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter (1 stick), softened
1/3 cup granulated sugar
1 egg
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 cup shredded coconut
Crust Layer
6 tablespoons butter
1/4 cup sugar
1 1/2 cups graham cracker crumbs
1 1/4 cups semi-sweet chocolate chips
1/2 cup chopped walnuts
Cinnamon Butter
1/2 cup butter (1 stick), softened
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
9 scoops vanilla ice cream
chocolate syrup
caramel syrup
6 tablespoons chopped walnuts
1. Preheat the oven to 325 degrees.
2. Combine the flour, baking soda and baking powder in a
medium bowl.
3. In a separate large bowl, beat together the butter and
sugar with an electric mixer. Continue beating for about
30 seconds or until mixture turns lighter in color. Add the egg,
milk, and vanilla and beat until smooth.
4. Slowly mix the dry mixture into the wet mixture. Beat until
well-combined and then mix in the coconut flakes. Set this cookie
dough aside for now.
5. Melt 6 tablespoons of butter in a medium bowl in the microwave
on high temperature for about 30 seconds. Add the sugar and stir
well for 30 seconds. Add the graham cracker crumbs and stir. Press
this mixture into the bottom of a 9x9-inch baking dish or pan.
6. Sprinkle the cup of chocolate chips evenly over the graham cracker
crust.
7. Press the cookie dough into the dish, covering the chocolate
chips. Use flour on your fingers to keep the soft dough from sticking.
8. Sprinkle the chopped walnuts over the dough. Use your fingers to
press the nuts into the dough.
9. Bake for 40-45 minutes or until the edges of the “pie” become
light brown.
10. Prepare the cinnamon butter by creaming together the butter,
sugar and cinnamon in a small bowl with an electric mixer on high
speed.
11. When you are ready to make your dessert, heat up a small skillet
over medium heat. When the skillet is hot, remove it from the heat
then add about 1 tablespoon of the cinnamon butter to the pan.
It should quickly melt and sizzle. Slice the “pie” into 9 pieces
and place one into the hot skillet. If the “pie” has cooled,
you can reheat each slice by zapping it in the microwave for
30-40 seconds.
12. Place a scoop of ice cream on top of the “pie.” Drizzle
chocolate and caramel syrup over the dessert and then sprinkle
about 2 teaspoons of chopped walnuts over the top. Repeat for
the remaining ingredients and serve sizzling in the skillet.
Makes 9 desserts.
View over 5,000 menus at http://www.menu-for-you.com
Chili's® Boneless Buffalo Wings
Chili's® Boneless Buffalo Wings
This clone of Chili's new menu items gives us the
zesty flavor of traditional Buffalo chicken wings
without the bones or skin. That's because these "wings"
are actually nuggets sliced from chicken breast fillets
that are breaded and fried, then smothered with the same
type of spicy wing sauce used on typical wings. If you
like Buffalo wings, you'll love this recipe. Serve these
babies up with some celery sticks and bleu cheese dressing
on the side for dipping. Now you can actually eat Buffalo
wings with a fork!
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup Crystal or Frank's Louisiana hot sauce
1 tablespoon margarine
On the side
bleu cheese dressing (for dipping)
celery sticks
1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk.
3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups
of vegetable oil in a deep fryer to 375 degrees.
4. One or two at a time, dip each piece of chicken into the
egg mixture, then into the breading blend; then repeat the
process so that each piece of chicken is double-coated.
5. When all chicken pieces have been breaded, arrange them on
a plate and chill for 15 minutes.
6. When the chicken is done resting, drop each piece into the
hot oil and fry for 5-6 minutes or until each piece is browned.
7. As chicken fries, combine the hot sauce and margarine in a
small bowl. Microwave sauce for 20-30 seconds or just until the
margarine is melted, then stir to combine. You can also use a
small saucepan for this step. Just combine the hot sauce and
margarine in the saucepan over low heat and stir until margarine
is melted and ingredients are blended.
8. When chicken pieces are done frying, remove them to a plate
lined with a couple paper towels.
9. Place the chicken pieces into a covered container such as a
large jar with a lid. Pour the sauce over the chicken in the
container, cover, and then shake gently until each piece of chicken
is coated with sauce. Pour the chicken onto a plate and serve
the dish with bleu cheese dressing and sliced celery on the side.
Serves 2-4 as an appetizer.
View over 5,000 menus at http://www.menu-for-you.com
This clone of Chili's new menu items gives us the
zesty flavor of traditional Buffalo chicken wings
without the bones or skin. That's because these "wings"
are actually nuggets sliced from chicken breast fillets
that are breaded and fried, then smothered with the same
type of spicy wing sauce used on typical wings. If you
like Buffalo wings, you'll love this recipe. Serve these
babies up with some celery sticks and bleu cheese dressing
on the side for dipping. Now you can actually eat Buffalo
wings with a fork!
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup Crystal or Frank's Louisiana hot sauce
1 tablespoon margarine
On the side
bleu cheese dressing (for dipping)
celery sticks
1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk.
3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups
of vegetable oil in a deep fryer to 375 degrees.
4. One or two at a time, dip each piece of chicken into the
egg mixture, then into the breading blend; then repeat the
process so that each piece of chicken is double-coated.
5. When all chicken pieces have been breaded, arrange them on
a plate and chill for 15 minutes.
6. When the chicken is done resting, drop each piece into the
hot oil and fry for 5-6 minutes or until each piece is browned.
7. As chicken fries, combine the hot sauce and margarine in a
small bowl. Microwave sauce for 20-30 seconds or just until the
margarine is melted, then stir to combine. You can also use a
small saucepan for this step. Just combine the hot sauce and
margarine in the saucepan over low heat and stir until margarine
is melted and ingredients are blended.
8. When chicken pieces are done frying, remove them to a plate
lined with a couple paper towels.
9. Place the chicken pieces into a covered container such as a
large jar with a lid. Pour the sauce over the chicken in the
container, cover, and then shake gently until each piece of chicken
is coated with sauce. Pour the chicken onto a plate and serve
the dish with bleu cheese dressing and sliced celery on the side.
Serves 2-4 as an appetizer.
View over 5,000 menus at http://www.menu-for-you.com
Chili's® Calypso Cooler®
Chili's® Calypso Cooler®
Ever order one of those expensive specialty drinks
off the shiny, full-color restaurant table-stand
cards and wish you had a clone recipe? This is one
of those drinks, off of one of those cards. And here's
the clone recipe.
1 1/4 ounces Captain Morgan spiced rum
1/2 ounce peach schnapps
4 ounces (1/2 cup) orange juice
splash Rose's lime juice
1/2 ounce grenadine
Garnish
orange wedge
maraschino cherry
1. Fill a 16-ounce glass with ice.
2. Pour all ingredients over ice in the order listed. Don't stir.
3. Garnish with an orange wedge and a cherry on a toothpick. Serve
with a straw.
Makes 1 drink.
View over 5,000 menus at http://www.menu-for-you.com
Ever order one of those expensive specialty drinks
off the shiny, full-color restaurant table-stand
cards and wish you had a clone recipe? This is one
of those drinks, off of one of those cards. And here's
the clone recipe.
1 1/4 ounces Captain Morgan spiced rum
1/2 ounce peach schnapps
4 ounces (1/2 cup) orange juice
splash Rose's lime juice
1/2 ounce grenadine
Garnish
orange wedge
maraschino cherry
1. Fill a 16-ounce glass with ice.
2. Pour all ingredients over ice in the order listed. Don't stir.
3. Garnish with an orange wedge and a cherry on a toothpick. Serve
with a straw.
Makes 1 drink.
View over 5,000 menus at http://www.menu-for-you.com
Chili's® Chicken Enchilada Soup
Chili's® Chicken Enchilada Soup
It's an item that you won't even find on the current
menu at this national restaurant chain. But ask your
server what soups are available and this is a selection
that's available every day of the week. The dish is one
of Chili's most raved-about items, and a recipe to clone
the delicious soup is easily one of the most requested
here on the Internet. Looks like it's time for an official
TSR custom clone to answer those many requests. The secret
here is the addition of masa harina -- a corn flour that
you will find in your supermarket near the other flours
or in the Mexican food section. You'll find the recipe for
the pico de gallo garnish in the Chili's Nacho Burger clone
recipe from last November. Enjoy, amigos!
1 tablespoon vegetable oil
1 lb. of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
Garnish
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo (from recipe for November 17, 1997)
1. Add 1 tablespoon of oil to a large pot over medium heat.
Add chicken breasts to pot and brown for 4-5 minutes per side.
Set chicken aside.
2. Add onions and garlic to pot and sauté over medium heat for
about 2 minutes, or until onions begin to become translucent.
Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl
and whisk until blended. Add masa mixture to pot with onions,
garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot
and bring mixture to a boil.
5. Shred the chicken into small, bite-size pieces and add it to
the pot. Reduce heat and simmer soup for 30-40 minutes or until
thick.
6. Serve soup in cups or bowls, and garnish with shredded cheddar
cheese, crumbled corn tortilla chips, and pico de gallo.
Makes approx. 12 servings.
It's an item that you won't even find on the current
menu at this national restaurant chain. But ask your
server what soups are available and this is a selection
that's available every day of the week. The dish is one
of Chili's most raved-about items, and a recipe to clone
the delicious soup is easily one of the most requested
here on the Internet. Looks like it's time for an official
TSR custom clone to answer those many requests. The secret
here is the addition of masa harina -- a corn flour that
you will find in your supermarket near the other flours
or in the Mexican food section. You'll find the recipe for
the pico de gallo garnish in the Chili's Nacho Burger clone
recipe from last November. Enjoy, amigos!
1 tablespoon vegetable oil
1 lb. of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
Garnish
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo (from recipe for November 17, 1997)
1. Add 1 tablespoon of oil to a large pot over medium heat.
Add chicken breasts to pot and brown for 4-5 minutes per side.
Set chicken aside.
2. Add onions and garlic to pot and sauté over medium heat for
about 2 minutes, or until onions begin to become translucent.
Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl
and whisk until blended. Add masa mixture to pot with onions,
garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot
and bring mixture to a boil.
5. Shred the chicken into small, bite-size pieces and add it to
the pot. Reduce heat and simmer soup for 30-40 minutes or until
thick.
6. Serve soup in cups or bowls, and garnish with shredded cheddar
cheese, crumbled corn tortilla chips, and pico de gallo.
Makes approx. 12 servings.
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