11/24/14 recipe -Taste USA

Monday, November 24, 2014

Mrs. Fields Chocolate Chip Cookies

How to make Mrs. Fields Chocolate Chip Cookies Recipe

Ingredients:
1 c butter,Softened
1/2 c sugar
1 1/2 c brown sugar,Packed
2 eggs
2 1/2 t vanilla
2 1/2 c all purpose flour
3/4 t salt
1 t baking powder
1 t baking soda
18 oz semisweet chocolate chips

Method:
Preheat the oven to 350. In a large mixing bowl, cream the butter, sugars, eggs, and vanilla. Sift together the flours, salt, baking powder, and baking soda. Combine the wet and dry ingredients.

Stir in chocolate chips. With your fingers, place golf-ball-size dough portions 2" apart on an ungreased cookie sheet. Bake for 9 minutes, or until edges are light brown.

Note:
Do not exceed baking time even if they look underbaked. Finished product should be soft in the middle and crunchy around the edges.

Variations:
Substitute milk chocolate for the semisweet and/or add 1-1/2 cups of chopped walnuts or macadamia nuts to the recipe before baking. For the best cookie, don't substitute margarine for the butter.

Mcdonald's Mcd.L.T.

How to make Mcdonald's Mcd.L.T. Recipe

Ingredients:
1 sesame seed hamburger bun
1/8 t prepared mustard
1 t catsup
2 md onion rings,chopped
3 dill pickle,Slices
1/4 c lettuce,Chopped
1 T mayonnaise
1 sl american cheese
2 tomato,Slices
1/4 lb beef,Ground
1 ds salt

Method:
Lightly brown both halves of the hamburger bun, face down, in a hot pan. Set aside; keep the pan hot. Build the cool side of the sandwich in the following stacking order from the bottom up: bottom bun, mustard, catsup, chopped onion, pickle slices, chopped lettuce, mayonnaise, American cheese slice, tomato slices.

With your hands, form the ground beef into a thin patty slightly larger in diameter than the bun. Cook the patty in the hot pan for 2-3 minutes per side.

Salt lightly Build the hot side in the following stacking order from the bottom up: top bun, beef patty. When you are ready to eat, slap the cool side and the hot side together.

Ihop Pancakes

How to make Ihop Pancakes Recipe

Ingredients:
1 nonstick spray
1 1/4 c flour
1 egg
1/4 c sugar
1 heaping tsp. baking powder
1 t baking soda
1/4 c cooking oil

Method:
Preheat a skillet over medium heat.

Use a pan wiht a nonstick surface or apply a little nonstick spray. In a blender or with a mixer, combine all of the remaining ingredients until smooth.

Pour the batter by spoonfuls into the hot pan, forming 5" circles. When the edges appear to harden, flip the pancakes. They should be light brown. Cook on the other disde for same amount of time, until light brown.

Tony Romas Ribs Clone

How to make Tony Romas Ribs Clone Recipe

Ingredients:
4 lb baby back pork ribs
barbecue sauce for coating
1 c ketchup
1 c vinegar
1/2 c dark corn syrup
2 ts sugar
1/2 ts salt
1/4 ts garlic powder
1/4 ts onion powder
1/4 ts Tabasco sauce

Ribs:
When you buy ribs at the butcher counter, you often get a full rack of ribs that won't fit on a plate. Usually you have to cut these long racks in half to get the perfect serving size (about 4 to 6 bones per half rack.) You'll get 4 such half racks from 2 full racks of ribs.

Method:
Preheat the oven to 300 F.

Tear off 4 pieces of aluminum foil that are roughly 6 inches longer than the ribs. Coat the ribs, front and back, with the barbecue sauce. Place a rack of ribs, one at a time, onto a piece of foil lengthwise and wrap it tightly.

Place the ribs into the oven, with the seam of the foil wrap facing up. Cook for 2 to 2 1/2 hours or until you see the meat of the ribs shrinking back from the cut ends of the bones by about 1/2 inch. This long cooking time will ensure that the meat is tender.

Toward the end of the cooking time, prepare the barbecue grill. Remove the ribs from the foil and smother them with additional barbecue sauce. Be sure to save some of the sauce for later.

Grill the ribs on the hot barbecue for 2 to 4 minutes per side, or just until you see several spots of charred sauce. Watch for flames and do not burn.

When the ribs are done, use a sharp knife to slice the meat between each bone about halfway down. This will make it easier to tear the ribs apart when they are served. Serve the ribs piping hot with additional sauce on the side, if desired.

Sauce:
Combine all of the ingredients in a saucepan over high heat. Use a whisk to blend the ingredients until smooth. When the mixture comes to a boil, reduce the heat and simmer uncovered. In 30 to 45 minutes, when the mixture thickens, remove it from the heat. If you want a thicker sauce, heat it longer. If you make the sauce too thick, thin it with more vinegar.

Tony Roma's Blue Ridge Smokies Sauce

How to make Tony Roma's Blue Ridge Smokies Sauce Recipe

Ingredients:
1 c ketchup
1 c apple cider vinegar
1/2 c sugar (brown),packed
1/4 c molasses
1 1/2 t liquid smoke,very optional
1/2 t salt
1/4 t pepper (black),rounded
1/4 t garlic powder
1/4 t onion powder

Method:
Combine all of the ingredients in a medium saucepan over high heat, and whisk until smooth.

Bring sauce to a boil, then reduce heat and simmer uncovered for 30-40 minutes or until sauce has thickened. Use on pork spareribs

Tony Romas Baked Potato Soup

How to make Tony Romas Baked Potato Soup Recipe

Serves 6 to 8

Ingredients:
2 md potatoes,(about 2 cups),Chopped
3 T butter
1 c white onion,Diced
2 T flour
4 c chicken stock
2 c water
1/4 c cornstarch
1 1/2 c mashed potatoes,Instant
1 t salt
3/4 t pepper
1/2 t basil
1/8 t thyme
1 c half and half

Garnish:
1/2 c cheddar cheese,Shredded
1/4 c crumbled bacon,Cooked
2 green onions,chopped (green part only)

Method:
Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool.

As potatoes cool prepare soup by melting butter in a large saucepan, and saut onion until light brown. Add the flour to the onions and stir to make a roux.

Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.

Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.

Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.

Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.

Tomato Soup 4 B's

How to make Tomato Soup 4 B's Recipe

Yield: 8 Servings

Ingredients:
1 cn 28 0z tomatoes,Diced
1 c chicken broth
1/4 c butter
2 T sugar
1 T onion,Chopped
1/8 t baking soda
2 c milk

Method:
In a saucepan, combine the first 6 ingredients. Cover and simmer for 1 hour. Heat milk, add to tomato mixture just before serving. makes
about 1 1/2 quarts.

Three Ingredient Muffin Bread

How to make Three Ingredient Muffin Bread Recipe

Ingredients:
12 oz 7-up
2 eggs
4 c bisquick baking mix

Method:
Use wire whisk to beat 7-UP & eggs about 5 or 6 times & dump in biscuit mix, stirring with sturdy spoon only till it is completely moistened. Batter will be a bit lumpy. Pour into a greased 9" metal bread loaf pan. Let stand 10 minutes.

Bake at 400 degrees F. nearly an hour or until it tests done as suggested in the Two Ingredient Biscuit Bread recipe.

Options:
Because the bread has very little flavor of its own, you may add 1 tablespoon of any flavoring or extract to the 7-UP when you beat in the eggs. OR you can add 1 tsp of any powdered spice such as nutmeg or cinnamon.

Blueberries in the batter makes a lovely tea bread, if you will stir into the batter before you let it stand those 10 minutes 1 cup frozen (unthawed) blueberries having added the flavoring or extract of your choice or even bottled grated orange or lemon peel in place of the spice. Bake as directed in recipe above.

Thin Mints

How to make Thin Mints Recipe

Makes 108 cookies

Ingredients:
3 10-ounce bags Nestle Mint Chocolate Morsels
6 T shortening
108 chocolate wafers,(from TSR improved version of Nabisco Oreo)

Method:
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.

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.

Soup Nazi's Mexican Chicken Chili

How to make Soup Nazi's Mexican Chicken Chili Recipe

Makes 4-6 servings

Ingredients:
1 lb chicken breast fillets,(4 fillets)
1 T olive oil
10 c water
2 c chicken stock
1/2 c tomato sauce
1 potato,peeled & chopped
1 sm onion,diced
1 c yellow corn,Frozen
1/2 carrot,sliced
1 celery stalk,diced
1 c diced tomatoes,Canned
1 15-ounce can red kidney beans,plus liquid
1/4 c diced pimento,Canned
1 jalapeno,diced
1/4 c Italian parsley,Chopped
1 clove garlic,minced
1 1/2 t chili powder
1 t cumin
1/4 t salt
1 ds cayenne pepper
1 ds basil
1 ds oregano

On the side:
Sour cream
1 pn Italian parsley,Chopped

Method:
Saut the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done -- about 7- 10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot.

Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.

Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.

Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.

Soup Nazi's Indian Mulligatawny Soup

How to make Soup Nazi's Indian Mulligatawny Soup Recipe

Makes 4-6 servings

Ingredients:
4 qt water,(16 cups)
6 c chicken stock
2 potatoes,peeled & sliced
2 carrots,peeled & sliced
2 stalks celery,with tops
2 c peeled & eggplant,Diced (about 1/2 of an eggplant)
1 md onion,chopped
1 c yellow corn,Frozen
2/3 c roasted red pepper,Canned diced
1/2 c tomato sauce
1/2 c pistachios,Shelled
1/2 c roasted cashews
1/2 c fresh Italian,Chopped
-parsley
1/4 c lemon juice
1/4 c butter
3 T sugar
1/2 t curry powder
1/2 t pepper
1/4 t thyme
1 bay leaf
1 ds marjoram
1 ds nutmeg

Method:
Combine all ingredients in a large pot over high heat.

Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chili.

Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot.

Soup Nazi's Cream Of Sweet Potato Soup

How to make Soup Nazi's Cream Of Sweet Potato Soup Recipe

Makes 6-8 servings

Ingredients:
4 sweet potatoes,(about 1 pound each)
8 c water
1/3 c butter
1/2 c tomato sauce
2 T half and half
2 t salt
1/8 t pepper
1 ds thyme
1 c cashews,(split in half)

Method:
Preheat oven to 375 degrees. Bake the sweet potatoes for 45 minutes or until they are soft. Cool the potatoes until they can be handled.

Peel away the skin, then put the potatoes into a large bowl. Mash the potatoes for 15-20 seconds, but you don't need to mash them until they are entirely smooth.

Spoon the mashed sweet potato into a large saucepan over medium/high heat, add the remaining ingredients and stir to combine.

When the soup begins to boil, reduce the heat and simmer for 50-60 minutes. Cashews should be soft. Serve hot with an attitude.

Soup Nazi's Crab Bisque

How to make Soup Nazi's Crab Bisque Recipe

Makes 4-6 servings

Ingredients:
4 lb snow crab clusters,(legs)
4 qt water,(16 cups)
1 sm onion,chopped
1 1/2 stalks celery,chopped
2 cloves garlic,quartered
2 potatoes,peeled and chopped
1/4 c fresh Italian,Chopped
-parsley
2 t mustard seed
1 T pimento,Chopped
1/2 t pepper,Coarse Ground
2 bay leaves
1/3 c tomato sauce
2 T half and half
1/4 c butter,Unsalted
1/4 t thyme
1/8 t basil
1/8 t marjoram

Method:
Remove all the crab meat from the shells and set it aside.

Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion 1 stalk of chopped celery, and garlic, then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally (The white npart of the shells will start to become transparent), then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock.

Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts.

Add potatoes, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken. Add the remaining crab and simmer for another hour until the soup is very thick.

Real Neiman Marcus Chocolate Chip Cookie

How to make Real Neiman Marcus Chocolate Chip Cookie Recipe

Makes 15 large cookies

Ingredients:
1/2 c unsalted butter,softened
1 c brown sugar
3 T granulated sugar
1 egg
2 t vanilla extract
1/2 t baking soda
1/2 t baking powder
1/2 t salt
1 3/4 c flour
1 1/2 t instant coffee,slightly, crushed
8 oz semisweet chocolate chips

Method:
Cream the butter with the sugars until fluffy.

Beat in the egg and the vanilla extract

Combine the dry ingredients and beat into the butter mixture.

Stir in the chocolate chips.

Drop by large spoonfuls onto a greased cookie sheet.

Bake at 375 degrees for 8- 10 minutes, or 10-12 minutes for a crispier cookie.

The Machine Shed's Baked Potato Soup

How to make Machine Shed's Baked Potato Soup Recipe

Ingredients:
2 1/2 lb baby red potatoes, quartered
1/2 lb raw bacon, diced
1 jumbo yellow onion, diced
1/4 bn celery, diced
1 qt milk
1 qt water
2 TB chicken base
1 ts salt
1 ts black pepper
3/4 c margarine (about) (1 1/2 sticks)
3/4 c flour (about)
1/4 bn parsley, chopped
1 c whipping cream Shredded Colby cheese fried bacon bits and/or chopped green onions for garnish

Method:
Boil potatoes in water to cover 1 minute. Drain; set aside.

In large, heavy pot, saute bacon, onions and celery over medium-high heat until celery is tender. Drain grease and return bacon, onions and celery to pot.

Add milk, water, chicken base, salt and pepper. Heat over medium-high heat until very hot but do not let soup boil.

In heavy, large saucepan over low heat, melt margarine. Stir in flour to make a roux. Mix well and let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.

Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.

Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions. Makes 6 to 8 servings.