How to make Yoo Hoo Mix Ups Recipe
Makes 2 drinks
Chocolate Banana:
1 c non-fat dry milk
1/2 c Nestle' Quik chocolate drink powder
3 c water
1 T sugar
1 t banana extract
Chocolate Strawberry:
1 c non-fat dry milk
1/2 c Nestle' Quik chocolate drink powder
3 c water
2 T sugar
1 T strawberry extract
Chocolate-Mint:
1 c non-fat dry milk
1/2 c Nestle' Quik chocolate drink powder
3 c water
1/2 T sugar
1/8 t mint extract
Method:
Combine all the ingredients in a blender for the flavor of your choice and mix on low speed for 10-15 seconds or until sugar is dissolved.
Allow foam to settle, then stir before drinking. Drink is best if served cold or over ice.
Tuesday, November 25, 2014
Yoo Hoo
How to make Yoo Hoo Recipe
Makes 2 drinks
Ingredients:
1/2 c Nestle chocolate powder
1 1/2 c Nonfat dry milk powder
3 c Water
Method:
Mix all contents in a blender for 30 seconds.
Refrigerate till cool.
Makes 2 drinks
Ingredients:
1/2 c Nestle chocolate powder
1 1/2 c Nonfat dry milk powder
3 c Water
Method:
Mix all contents in a blender for 30 seconds.
Refrigerate till cool.
Yonah Schimmel Low Fat New York City Knish
How to make Yonah Schimmel Low Fat New York City Knish Recipe
Makes 4 knishes.
Ingredients:
6 md russet potatoes
2 1/2 T low-fat butter
1/4 onion,Minced
3 T fat-free chicken,(or vegetable) broth
1/2 t salt,or more to taste
1/8 t ground black pepper,or more To Taste
Seasoning blends,chives or pepper flakes,To Taste (optional)
6 sheets phyllo dough
Method:
Peel, halve and boil potatoes until tender, 15-20 minutes. Mash in a large bowl.
Saute onion in 1 1/2 tablespoons butter until translucent but not brown. Add to mashed potatoes with broth, salt, pepper and spices. Stir well.
Melt remaining tablespoon of butter. Pre-heat oven to 375 degrees.
Layer 3 sheets of phyllo dough and cut in half. Repeat with remaining 3 sheets. Spoon 1 cup of potato mixture on each section of phyllo, mold into a large ball and position off-center at one end of strip of dough. Roll ball along the length of phyllo, folding dough over bottom of filling and leaving some filling poking through the top. (Trim and discard excess dough.)
Brush melted butter over edges of knish to seal the seams and press down onto an ungreased baking sheet. Repeat with other knishes. Bake 30-40 minutes, until golden brown.
Makes 4 knishes.
Ingredients:
6 md russet potatoes
2 1/2 T low-fat butter
1/4 onion,Minced
3 T fat-free chicken,(or vegetable) broth
1/2 t salt,or more to taste
1/8 t ground black pepper,or more To Taste
Seasoning blends,chives or pepper flakes,To Taste (optional)
6 sheets phyllo dough
Method:
Peel, halve and boil potatoes until tender, 15-20 minutes. Mash in a large bowl.
Saute onion in 1 1/2 tablespoons butter until translucent but not brown. Add to mashed potatoes with broth, salt, pepper and spices. Stir well.
Melt remaining tablespoon of butter. Pre-heat oven to 375 degrees.
Layer 3 sheets of phyllo dough and cut in half. Repeat with remaining 3 sheets. Spoon 1 cup of potato mixture on each section of phyllo, mold into a large ball and position off-center at one end of strip of dough. Roll ball along the length of phyllo, folding dough over bottom of filling and leaving some filling poking through the top. (Trim and discard excess dough.)
Brush melted butter over edges of knish to seal the seams and press down onto an ungreased baking sheet. Repeat with other knishes. Bake 30-40 minutes, until golden brown.
Whitehouse Chicken Coleslaw
How to make Whitehouse Chicken Coleslaw Recipe
Ingredients:
1 1/4 lb cabbage (about 8 c.)
3/4 c vinegar
1/2 c oil
1/2 c plus 1 t. sugar
1 salt,To Taste
Method:
Shred small head of cabbage. Combine vinegar, oil, and sugar, beat with whisk til well mixed. Pour over cabbage, then salt to taste.
Mix well. Refrigerate at least 2 hours, stirring occasionally.
Ingredients:
1 1/4 lb cabbage (about 8 c.)
3/4 c vinegar
1/2 c oil
1/2 c plus 1 t. sugar
1 salt,To Taste
Method:
Shred small head of cabbage. Combine vinegar, oil, and sugar, beat with whisk til well mixed. Pour over cabbage, then salt to taste.
Mix well. Refrigerate at least 2 hours, stirring occasionally.
White Cheddar Dipping Sauce
How to make White Cheddar Dipping Sauce Recipe
Ingredients:
1/2 c Heavy Cream
2 oz White Cheddar Cheese, Grated
1 TB Butter
Method:
Combine all ingredients in a small saucepan over medium heat. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes or until thickened. Serve hot.
Ingredients:
1/2 c Heavy Cream
2 oz White Cheddar Cheese, Grated
1 TB Butter
Method:
Combine all ingredients in a small saucepan over medium heat. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes or until thickened. Serve hot.
White Castle Vidalia Dip
How to make White Castle Vidalia Dip Recipe
Ingredients:
14 white castle hamburgers
1 chopped fine,buns set aside
2 1/2 c vidalia onions,Chopped
1 3/4 c hellmann's (r) mayonaise
2 c swiss cheese,Shredded
1/2 c bacon,Crumbled
1 crackers (topping) Crushed
Method:
Mix all above ingredients (except buns and crackers). Bake in casserole dish at 350 deg F. for 30-35 minutes. Let stand for 10 minutes.
Put open buns under broiler until toasted. Serve dip on buns or crackers.
Ingredients:
14 white castle hamburgers
1 chopped fine,buns set aside
2 1/2 c vidalia onions,Chopped
1 3/4 c hellmann's (r) mayonaise
2 c swiss cheese,Shredded
1/2 c bacon,Crumbled
1 crackers (topping) Crushed
Method:
Mix all above ingredients (except buns and crackers). Bake in casserole dish at 350 deg F. for 30-35 minutes. Let stand for 10 minutes.
Put open buns under broiler until toasted. Serve dip on buns or crackers.
Wendys Spicy Chicken Fillet Sandwich
How to make Wendys Spicy Chicken Fillet Sandwich Recipe
Makes 4 sandwiches
Ingredients:
6 c vegetable oil,up to 8
1/3 c Frank's Original Red Hot Pepper Sau
2/3 c water
1 c all-purpose flour
2 1/2 t salt
4 t cayenne pepper
1 t black pepper,Coarse Ground
1 t onion powder
1/2 t paprika
1/8 t garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 t mayonnaise
4 lettuce leaves
4 tomato,Slices
Method:
Preheat 6-8 cups of oil in a deep fryer to 350 degrees.
Combine the pepper sauce and water in a small bowl. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in another shallow bowl.
Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Trim each breast fillet if necessary to help it fit on the bun. Working with one fillet at a time, coat each piece with the flour, then dredge it in the diluted pepper sauce.
Coat the chicken once again in the flour mixture and set it aside until the rest of the chicken is breaded. Fry the chicken fillets for 8-12 minutes or until they are light brown and crispy.
Remove the chicken to a rack or to paper towels to drain. 8. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat.
Spread about 2 teaspoons of mayonnaise on the face of each of the inverted top buns. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato.
On each of the bottom buns, stack one piece of chicken. Flip the top half of each sandwich onto the bottom half and serve hot.
Makes 4 sandwiches
Ingredients:
6 c vegetable oil,up to 8
1/3 c Frank's Original Red Hot Pepper Sau
2/3 c water
1 c all-purpose flour
2 1/2 t salt
4 t cayenne pepper
1 t black pepper,Coarse Ground
1 t onion powder
1/2 t paprika
1/8 t garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 t mayonnaise
4 lettuce leaves
4 tomato,Slices
Method:
Preheat 6-8 cups of oil in a deep fryer to 350 degrees.
Combine the pepper sauce and water in a small bowl. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in another shallow bowl.
Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Trim each breast fillet if necessary to help it fit on the bun. Working with one fillet at a time, coat each piece with the flour, then dredge it in the diluted pepper sauce.
Coat the chicken once again in the flour mixture and set it aside until the rest of the chicken is breaded. Fry the chicken fillets for 8-12 minutes or until they are light brown and crispy.
Remove the chicken to a rack or to paper towels to drain. 8. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat.
Spread about 2 teaspoons of mayonnaise on the face of each of the inverted top buns. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato.
On each of the bottom buns, stack one piece of chicken. Flip the top half of each sandwich onto the bottom half and serve hot.
Wendys Frosty
How to make Wendys Frosty Recipe
Ingredients:
3/4 c Milk
1/4 c Chocolate drink powder (Hershey (or Nestle))
4 c Vanilla ice cream
Method:
Combine all of the ingredients in a blender. Blend on medium speed until cream. Stir if necessary.
If too thin, freeze the mixture in the blender or in cups until thicker.
Ingredients:
3/4 c Milk
1/4 c Chocolate drink powder (Hershey (or Nestle))
4 c Vanilla ice cream
Method:
Combine all of the ingredients in a blender. Blend on medium speed until cream. Stir if necessary.
If too thin, freeze the mixture in the blender or in cups until thicker.
Wendys Classic Greek Fresh Stuffed Pita
How to make Wendys Classic Greek Fresh Stuffed Pita Recipe
Dressing:
1/2 c water
1/8 t dry,unflavored gelatin
1/3 c white vinegar
1/2 c olive oil
1/2 t red bell,Finely Minced-pepper
1/2 t salt
1/4 t garlic powder
1/4 t worcestershire sauce
1/8 t black pepper,Coarse Ground
1 ds parsley
1 ds oregano
1 ds thyme
1 ds basil
1 T Romano cheese,Grated
1 T Parmesan cheese,Grated
2 T egg substitute
Other:
1 c feta cheese,Crumbled (4-ounce package)
1/2 c tomato,seeded and diced
1/4 c cucumber,thinly sliced and Chopped
1/4 c red onion,diced
6 c romaine lettuce,chopped
1/4 c red cabbage,shredded
1/4 c carrot,shredded
4 pita breads
Method:
Make the dressing by first dissolving the gelatin in the water. Heat the mixture in the microwave on high for two minutes or until it begins to rapidly boil. Add the vinegar, then whisk while adding the oil.
Add bell pepper, salt, garlic powder, worcestershire, black pepper, parsley, oregano, thyme and basil. Let dressing cool for about 15 minutes before adding cheeses and egg substitute. Whisk until slightly thicker, then chill. Overnight refrigeration makes the dressing thicker.
Make the Greek topping for the sandwiches by combining the crumbled feta cheese, tomato, cucumber, and red onion in a small bowl.
Prepare the salad by combining the romaine lettuce, red cabbage and
shredded carrot in a large bowl and toss.
Prepare the sandwiches by first microwaving each pita for 20 seconds.
Fold each pita in half like a taco, then add 1 to 1 1/2 cups of the romaine salad into the bread.
Add 1/2 to 1/3 cup of the greek topping to each sandwich.
Pour about a tablespoon of dressing over each sandwich and serve.
Dressing:
1/2 c water
1/8 t dry,unflavored gelatin
1/3 c white vinegar
1/2 c olive oil
1/2 t red bell,Finely Minced-pepper
1/2 t salt
1/4 t garlic powder
1/4 t worcestershire sauce
1/8 t black pepper,Coarse Ground
1 ds parsley
1 ds oregano
1 ds thyme
1 ds basil
1 T Romano cheese,Grated
1 T Parmesan cheese,Grated
2 T egg substitute
Other:
1 c feta cheese,Crumbled (4-ounce package)
1/2 c tomato,seeded and diced
1/4 c cucumber,thinly sliced and Chopped
1/4 c red onion,diced
6 c romaine lettuce,chopped
1/4 c red cabbage,shredded
1/4 c carrot,shredded
4 pita breads
Method:
Make the dressing by first dissolving the gelatin in the water. Heat the mixture in the microwave on high for two minutes or until it begins to rapidly boil. Add the vinegar, then whisk while adding the oil.
Add bell pepper, salt, garlic powder, worcestershire, black pepper, parsley, oregano, thyme and basil. Let dressing cool for about 15 minutes before adding cheeses and egg substitute. Whisk until slightly thicker, then chill. Overnight refrigeration makes the dressing thicker.
Make the Greek topping for the sandwiches by combining the crumbled feta cheese, tomato, cucumber, and red onion in a small bowl.
Prepare the salad by combining the romaine lettuce, red cabbage and
shredded carrot in a large bowl and toss.
Prepare the sandwiches by first microwaving each pita for 20 seconds.
Fold each pita in half like a taco, then add 1 to 1 1/2 cups of the romaine salad into the bread.
Add 1/2 to 1/3 cup of the greek topping to each sandwich.
Pour about a tablespoon of dressing over each sandwich and serve.
Wendys Chili Seasoning
How to make Wendys Chili Seasoning Recipe
Ingredients:
2 T red pepper flakes
1 T seasoned salt
1 T dry oinons, crush,Minced
1 hammer very fine
1 t dry parsley flakes 1 rubbed
1 fine dust
1 t granulated garlic hammer
1 to
1 bits
1 env taco sauce mix
Method:
Stir all ingredients well together and store in a bottle with tight cap. Keep at room temp and use within 6 months.
Ingredients:
2 T red pepper flakes
1 T seasoned salt
1 T dry oinons, crush,Minced
1 hammer very fine
1 t dry parsley flakes 1 rubbed
1 fine dust
1 t granulated garlic hammer
1 to
1 bits
1 env taco sauce mix
Method:
Stir all ingredients well together and store in a bottle with tight cap. Keep at room temp and use within 6 months.
Wendys Chili
How to make Wendys Chili Recipe
Makes about 12 servings
Ingredients:
2 lb beef,Ground
One 29-ounce can tomato sauce
One 29-ounce can kidney beans,(with liquid)
One 29-ounce can pinto beans,(with liquid)
1 c diced onion,(1 medium onion)
1/2 c diced green chili,(2 chilies)
1/4 c diced celery,(1 stalk)
3 md tomatoes,chopped
2 t cumin powder
3 T chili powder
1 1/2 t black pepper
2 t salt
2 c water
Method:
Brown the ground beef in a skillet over medium heat; drain off the fat.
Using a fork, crumble the cooked beef into pea-size pieces.
In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.
Makes about 12 servings
Ingredients:
2 lb beef,Ground
One 29-ounce can tomato sauce
One 29-ounce can kidney beans,(with liquid)
One 29-ounce can pinto beans,(with liquid)
1 c diced onion,(1 medium onion)
1/2 c diced green chili,(2 chilies)
1/4 c diced celery,(1 stalk)
3 md tomatoes,chopped
2 t cumin powder
3 T chili powder
1 1/2 t black pepper
2 t salt
2 c water
Method:
Brown the ground beef in a skillet over medium heat; drain off the fat.
Using a fork, crumble the cooked beef into pea-size pieces.
In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.
Wendys Chicken Caesar Fresh Stuffed Pita
How to make Wendys Chicken Caesar Fresh Stuffed Pita Recipe
Serves 4
Dressing:
1/2 c water
1/8 t dry,unflavored gelatin
1/3 c white vinegar
1/2 c olive oil
1/2 t red bell,Finely Minced-pepper
1/2 t salt
1/4 t garlic powder
1/4 t worcestershire sauce
1/8 t black pepper,Coarse Ground
1 ds parsley
1 ds oregano
1 ds thyme
1 ds basil
1 T Romano cheese,Grated
1 T Parmesan cheese,Grated
2 T egg substitute
Other:
2 boneless,skinless chicken breasts
salt
pepper
6 c romaine lettuce,chopped
1/4 c red cabbage,shredded
1/4 c carrot,shredded
4 pita breads
4 t shredded,fresh parmesan
Method:
Make the dressing by first dissolving the gelatin in the water. Heat the mixture in the microwave on high for two minutes or until it beginsto rapidly boil. Add the vinegar, then whisk while adding the oil. Add bell pepper, salt, garlic powder, worcestershire, black pepper, parsley, oregano, thyme and basil. Let dressing cool for about 15 minutes before adding cheeses and egg substitute. Whisk until slightly thicker, then chill. Overnight refrigeration makes the dressing thicker.
Preheat a barbecue or indoor grill to medium heat. Salt and pepper the chicken, then grill it for 5 minutes per side, or until done. Remove chicken from the grill and dice it.
While chicken cooks, prepare the salad by combining the romaine lettuce, red cabbage and shredded carrot in a large bowl and toss.
Prepare the sandwiches by first microwaving each pita for 20 seconds.
Fold each pita in half like a taco, then add 1 to 1 1/2 cups of the romaine salad into the bread.
Add about 1/3 cup of diced chicken on top of the salad in the pita.
Pour about a tablespoon of dressing over each sandwich.
Sprinkle about a teaspoon of shredded fresh parmesan on top of each one and serve.
Serves 4
Dressing:
1/2 c water
1/8 t dry,unflavored gelatin
1/3 c white vinegar
1/2 c olive oil
1/2 t red bell,Finely Minced-pepper
1/2 t salt
1/4 t garlic powder
1/4 t worcestershire sauce
1/8 t black pepper,Coarse Ground
1 ds parsley
1 ds oregano
1 ds thyme
1 ds basil
1 T Romano cheese,Grated
1 T Parmesan cheese,Grated
2 T egg substitute
Other:
2 boneless,skinless chicken breasts
salt
pepper
6 c romaine lettuce,chopped
1/4 c red cabbage,shredded
1/4 c carrot,shredded
4 pita breads
4 t shredded,fresh parmesan
Method:
Make the dressing by first dissolving the gelatin in the water. Heat the mixture in the microwave on high for two minutes or until it beginsto rapidly boil. Add the vinegar, then whisk while adding the oil. Add bell pepper, salt, garlic powder, worcestershire, black pepper, parsley, oregano, thyme and basil. Let dressing cool for about 15 minutes before adding cheeses and egg substitute. Whisk until slightly thicker, then chill. Overnight refrigeration makes the dressing thicker.
Preheat a barbecue or indoor grill to medium heat. Salt and pepper the chicken, then grill it for 5 minutes per side, or until done. Remove chicken from the grill and dice it.
While chicken cooks, prepare the salad by combining the romaine lettuce, red cabbage and shredded carrot in a large bowl and toss.
Prepare the sandwiches by first microwaving each pita for 20 seconds.
Fold each pita in half like a taco, then add 1 to 1 1/2 cups of the romaine salad into the bread.
Add about 1/3 cup of diced chicken on top of the salad in the pita.
Pour about a tablespoon of dressing over each sandwich.
Sprinkle about a teaspoon of shredded fresh parmesan on top of each one and serve.
Smart Ones Banana Muffins
How to make Smart Ones Banana Muffins Recipe
Ingredients:
1 1/4 c sugar
1/2 c banana,Mashed
1/2 c milk
1/3 c buttermilk
1 T egg substitute
1 t oil
1 t vanilla
1/2 t banana flavoring
1/4 t lemon extract
1 1/2 c all-purpose flour
1/2 t baking soda
1/2 t baking powder
3/4 t salt
Method:
Preheat oven to 350 degrees.
Combine sugar, banana, milk, buttermilk, egg substitute, oil, vanilla, banana flavoring and lemon extract in a large bowl. Mix well with electric mixer on high speed.
In a medium bowl combine flour, baking soda, baking powder, and salt.
Mix the dry ingredients into the wet ingredient with the electric mixer.
Pour batter into muffin cups in a muffin pan until each cup is about 2/3 full.
Bake for 25 to 30 minutes or until muffins turn light brown on top.
Ingredients:
1 1/4 c sugar
1/2 c banana,Mashed
1/2 c milk
1/3 c buttermilk
1 T egg substitute
1 t oil
1 t vanilla
1/2 t banana flavoring
1/4 t lemon extract
1 1/2 c all-purpose flour
1/2 t baking soda
1/2 t baking powder
3/4 t salt
Method:
Preheat oven to 350 degrees.
Combine sugar, banana, milk, buttermilk, egg substitute, oil, vanilla, banana flavoring and lemon extract in a large bowl. Mix well with electric mixer on high speed.
In a medium bowl combine flour, baking soda, baking powder, and salt.
Mix the dry ingredients into the wet ingredient with the electric mixer.
Pour batter into muffin cups in a muffin pan until each cup is about 2/3 full.
Bake for 25 to 30 minutes or until muffins turn light brown on top.
Waffle House Waffles
How to make Waffle House Waffles Recipe
Makes 6 waffles
Ingredients:
1 1/2 c all-purpose flour
1 t salt
1/2 t baking soda
1 egg
1/2 c plus 1 tablespoon granulated sugar
2 T butter,softened
2 T shortening
1/2 c half & half
1/2 c milk
1/4 c buttermilk
1/4 t vanilla
Method:
Combine flour, salt and baking soda in a medium bowl. Stir to combine.
Lightly beat the egg in another medium bowl. Add the sugar, butter, and shortening and mix well with an electric mixer until smooth. Add the half & half, milk, buttermilk and vanilla. Mix well.
Add the dry flour mixture to the wet mixture while beating. Mix until smooth.
Cover and chill overnight.
Rub a light coating of vegetable oil on a waffle iron. Preheat the waffle iron. Leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating.
Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes or until the waffles are light brown.
Makes 6 waffles
Ingredients:
1 1/2 c all-purpose flour
1 t salt
1/2 t baking soda
1 egg
1/2 c plus 1 tablespoon granulated sugar
2 T butter,softened
2 T shortening
1/2 c half & half
1/2 c milk
1/4 c buttermilk
1/4 t vanilla
Method:
Combine flour, salt and baking soda in a medium bowl. Stir to combine.
Lightly beat the egg in another medium bowl. Add the sugar, butter, and shortening and mix well with an electric mixer until smooth. Add the half & half, milk, buttermilk and vanilla. Mix well.
Add the dry flour mixture to the wet mixture while beating. Mix until smooth.
Cover and chill overnight.
Rub a light coating of vegetable oil on a waffle iron. Preheat the waffle iron. Leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating.
Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes or until the waffles are light brown.
V-8 For Canning
How to make V-8 For Canning Recipe
Ingredients:
8 qt tomatoes,Cut Up
2 md onions,diced
1 1/4 c celery,Diced
1 green pepper,large, seeded andChopped
3 bay leaves
3 T sugar
10 basil leaves
1/2 t pepper
2 t worcestershire sauce (optional)
4 t salt,if desired
Method:
In a large enameled kettle, simmer the tomatoes over low heat until soft.
Put through a fine sieve or food mill to remove skins and seeds and set the strained juice aside. Rinse the kettle and into it measure 2 cups of the tomato juice. Add the onions, celery, pepper, etc.
Boil over medium heat, stirring and adding extra juice as needed to keep the mixture from sticking - until soft enough to strain through your sieve or food mill.
Add 3 1/2 teaspoons citric acid (or 2/3 cup bottled lemon juice OR 3/4 cup white vinegar) and the rest of the tomato juice. Bring to simmering.
Pack hot, leaving 1/2 inch of headroom. Process in a BW bath: 15 minutes for pints, 20 minutes for quarts. Remove jars. Alternate: We use 3-5 Hungarian wax peppers instead of the green pepper for added kick. Makes a spicy, hot juice. Or you could use jalapenos, but not too many.
Ingredients:
8 qt tomatoes,Cut Up
2 md onions,diced
1 1/4 c celery,Diced
1 green pepper,large, seeded andChopped
3 bay leaves
3 T sugar
10 basil leaves
1/2 t pepper
2 t worcestershire sauce (optional)
4 t salt,if desired
Method:
In a large enameled kettle, simmer the tomatoes over low heat until soft.
Put through a fine sieve or food mill to remove skins and seeds and set the strained juice aside. Rinse the kettle and into it measure 2 cups of the tomato juice. Add the onions, celery, pepper, etc.
Boil over medium heat, stirring and adding extra juice as needed to keep the mixture from sticking - until soft enough to strain through your sieve or food mill.
Add 3 1/2 teaspoons citric acid (or 2/3 cup bottled lemon juice OR 3/4 cup white vinegar) and the rest of the tomato juice. Bring to simmering.
Pack hot, leaving 1/2 inch of headroom. Process in a BW bath: 15 minutes for pints, 20 minutes for quarts. Remove jars. Alternate: We use 3-5 Hungarian wax peppers instead of the green pepper for added kick. Makes a spicy, hot juice. Or you could use jalapenos, but not too many.
Uncle Bens Seasoned Long Grain and Wild Rice
How to make Uncle Bens Seasoned Long Grain and Wild Rice Recipe
Ingredients:
1 tb chicken bouillon powder
1 ts dry chopped onion
1/2 ts dry minced parsley
1/4 ts garlic powder
1/4 ts onion powder
1 ts ground turmeric
1/2 ts ground cumin
1/4 ts ground ginger
1/2 ts black pepper
1 1/2 ts season salt to 2 ts
2 c water
2 tb butter or margarine
Method:
1 c Premium Minute Rice 1/3 c Dry wild rice Combine all of the ingredients as listed in Dry Mix in medium saucepan.
Add to this water, butter, rice and dry wild rice. Bring to boil. Stir once or twice just to combine. Cover pan with lid tightly.
Ingredients:
1 tb chicken bouillon powder
1 ts dry chopped onion
1/2 ts dry minced parsley
1/4 ts garlic powder
1/4 ts onion powder
1 ts ground turmeric
1/2 ts ground cumin
1/4 ts ground ginger
1/2 ts black pepper
1 1/2 ts season salt to 2 ts
2 c water
2 tb butter or margarine
Method:
1 c Premium Minute Rice 1/3 c Dry wild rice Combine all of the ingredients as listed in Dry Mix in medium saucepan.
Add to this water, butter, rice and dry wild rice. Bring to boil. Stir once or twice just to combine. Cover pan with lid tightly.
Two Ingredient Biscuit Bread
How to make Two Ingredient Biscuit Bread Recipe
Makes one 9" loaf
Ingredients:
12 oz 7-up
4 c bisquick baking mix
Method:
Stir the 2 ingredients together just till moistened & still a bit lumpy. dump batter into a greased 9" metal bread loaf pan. Let it stand 10 minutes to "proof" (get a head-start on rising) and bake in preheated 400 degree F. oven nearly an hour.
To test bread for doneness even-though the crust appears brown and you think it's done insert a paper covered wire trash bag "twist" through center of the loaf till tester touches bottom of pan.
Be sure it is removed with no trace of wet batter before removing bread to cool in the pan on wire rack for at least 2 hours before removing it from pan & then another 2 hours before you attempt to slice it.
Makes one 9" loaf
Ingredients:
12 oz 7-up
4 c bisquick baking mix
Method:
Stir the 2 ingredients together just till moistened & still a bit lumpy. dump batter into a greased 9" metal bread loaf pan. Let it stand 10 minutes to "proof" (get a head-start on rising) and bake in preheated 400 degree F. oven nearly an hour.
To test bread for doneness even-though the crust appears brown and you think it's done insert a paper covered wire trash bag "twist" through center of the loaf till tester touches bottom of pan.
Be sure it is removed with no trace of wet batter before removing bread to cool in the pan on wire rack for at least 2 hours before removing it from pan & then another 2 hours before you attempt to slice it.
Turtle Cookies
How to make Turtle Cookies Recipe
Ingredients:
1/2 c butter (or margarine)
1/2 c light brown sugar 1 packed
1 whole egg
1 egg yolk
1 egg white
1/4 t vanilla
1/8 t maple flavoring
1 1/2 c all-purpose flour
1/4 t salt
1/4 t baking soda
1 pecan halves
2 oz solid baking chocolate
1/4 c milk
1 T butter
1 lb powdered sugar.
FROSTING:
Cream butter with sugar until light and fluffy. Beat in egg, eggyolk, vanilla and maple flavoring. Set aside. Sift together flour, salt, and baking soda. Add dry ingredients gradually to the creamed mixture until you have smooth dough and then chill 2 hours. Shape 1 ts dough into balls. These should be oval shaped like a turtle body.
Dip bottoms into little of egg white. Press slightly onto greased cookie sheet on which groups of 5 pecan halves have already been placed to form a head and 4 feet of turtles. Bake at 350 10 to 12 minutes or until set and when cool, frost.
FROSTING-Melt:
chocolate, milk and butter. Beat in the powdered sugar until smooth.
Ingredients:
1/2 c butter (or margarine)
1/2 c light brown sugar 1 packed
1 whole egg
1 egg yolk
1 egg white
1/4 t vanilla
1/8 t maple flavoring
1 1/2 c all-purpose flour
1/4 t salt
1/4 t baking soda
1 pecan halves
2 oz solid baking chocolate
1/4 c milk
1 T butter
1 lb powdered sugar.
FROSTING:
Cream butter with sugar until light and fluffy. Beat in egg, eggyolk, vanilla and maple flavoring. Set aside. Sift together flour, salt, and baking soda. Add dry ingredients gradually to the creamed mixture until you have smooth dough and then chill 2 hours. Shape 1 ts dough into balls. These should be oval shaped like a turtle body.
Dip bottoms into little of egg white. Press slightly onto greased cookie sheet on which groups of 5 pecan halves have already been placed to form a head and 4 feet of turtles. Bake at 350 10 to 12 minutes or until set and when cool, frost.
FROSTING-Melt:
chocolate, milk and butter. Beat in the powdered sugar until smooth.
Trader Vic's Mauna Kea Chicken
How to make Trader Vic's Mauna Kea Chicken Recipe
Ingredients:
1 lb chicken breasts
Boneless/Skinless
8 oz Water Chestnuts/Whole,Canned
1/4 lb mushrooms
1 lg yellow onion
1/4 lb fresh spinach
1 red pepper
1/2 c bamboo shoots,Canned drained
1 sl gingerroot (1/4 inch thick) OR 2 t red ginger
3 Stalks celery
2 T vegetable oil (or peanut oil)
2 T oyster sauce,(2 to 3)
1/4 t salt
1 1/4 c chicken broth
1 8 Oz. Can pineapple chunks in unsweetened
juice (drain,but reserve liquid)
1 1/2 T corn starch
1 banana
Method:
Slice chicken into 1 1/2 inch long pieces. Slice the water chestnuts, mushrooms and yellow onion. Wash the spinach; remove and discard tough stems, slice the leaves.
Thinly slice red pepper; reserve for garnish. Julienne the bamboo shoots, gingerroot and celery. Heat a wok or large skillet until very hot. Add the oil. When the oil is very hot, add the sliced chicken.
Toss the chicken with chopsticks or two wooden spoons; stir-fry for about 2 minutes or until chicken starts to lose its pink color.. Add the bamboo shoots, water chestnuts, celery, gingerroot, mushrooms, onion, oyster sauce and salt to the chicken in the wok.
Stir-fry a few minutes longer, tossing with two chopsticks until the chicken is thoroughly cooked. Add the chicken broth; cover the wok and steam the chicken and the vegetables for about 1 minute over high heat.
Remove from heat. Tip wok over a medium-sized bowl, keeping the wok partially covered with the lid. Let the excess liquid drain into the bowl. Add the reserved pineapple juice and cornstarch to the liquid in the bowl.
Stir to combine. Stir the cornstarch mixture back into the chicken mixture in the wok. Cook over medium heat, stirring, about 2 minutes or until the sauce is thick and translucent.
Peel and slice the banana. Remove wok from heat and add the chicken mixture; toss gently with the chopsticks.
Serve over fluffy white rice; garnish with red-pepper strips.
Ingredients:
1 lb chicken breasts
Boneless/Skinless
8 oz Water Chestnuts/Whole,Canned
1/4 lb mushrooms
1 lg yellow onion
1/4 lb fresh spinach
1 red pepper
1/2 c bamboo shoots,Canned drained
1 sl gingerroot (1/4 inch thick) OR 2 t red ginger
3 Stalks celery
2 T vegetable oil (or peanut oil)
2 T oyster sauce,(2 to 3)
1/4 t salt
1 1/4 c chicken broth
1 8 Oz. Can pineapple chunks in unsweetened
juice (drain,but reserve liquid)
1 1/2 T corn starch
1 banana
Method:
Slice chicken into 1 1/2 inch long pieces. Slice the water chestnuts, mushrooms and yellow onion. Wash the spinach; remove and discard tough stems, slice the leaves.
Thinly slice red pepper; reserve for garnish. Julienne the bamboo shoots, gingerroot and celery. Heat a wok or large skillet until very hot. Add the oil. When the oil is very hot, add the sliced chicken.
Toss the chicken with chopsticks or two wooden spoons; stir-fry for about 2 minutes or until chicken starts to lose its pink color.. Add the bamboo shoots, water chestnuts, celery, gingerroot, mushrooms, onion, oyster sauce and salt to the chicken in the wok.
Stir-fry a few minutes longer, tossing with two chopsticks until the chicken is thoroughly cooked. Add the chicken broth; cover the wok and steam the chicken and the vegetables for about 1 minute over high heat.
Remove from heat. Tip wok over a medium-sized bowl, keeping the wok partially covered with the lid. Let the excess liquid drain into the bowl. Add the reserved pineapple juice and cornstarch to the liquid in the bowl.
Stir to combine. Stir the cornstarch mixture back into the chicken mixture in the wok. Cook over medium heat, stirring, about 2 minutes or until the sauce is thick and translucent.
Peel and slice the banana. Remove wok from heat and add the chicken mixture; toss gently with the chopsticks.
Serve over fluffy white rice; garnish with red-pepper strips.
Trader Joes Heroic Baklava
How to make Trader Joes Heroic Baklava Recipe
Makes about 24 pieces
Ingredients:
1 lb phyllo dough
1/2 lb butter,melted
Nut Filling
1 1/2 lb Walnuts,Unsalted
Toasted/ Coarse,Chopped
1 c sugar
1 1/2 t cinnamon,Ground
1/2 t cloves,Ground
SYRUP
1 c honey
3/4 c water
1/4 c sugar
2 T lemon juice
1 sm lemon peel
1 sm orange peel
1 cinnamon stick,1 Inch
Method:
Combine nuts, sugar, ground cinnamon and cloves. Set aside. Combine honey, water, sugar, lemon juice, lemon and orange peels and cinnamon stick in saucepan.
Simmer 10 minutes.
When syrup has cooled, discard peels and cinnamon stick. Set aside. Unwrap phyllo dough and fold entire amount in half, like pages of book. Keep covered with dry kitchen towel while working.
Turn over one sheet as if opening "book". brush with melted butter, using soft brush. Continue turning sheets and brushing with margarine until 1/3 have been brushed with butter.
Lay flat in bottom of buttered 13"x9" baking pan. Cover with 1/2 of nut filling. Brush another 1/3 of pages and place over nuts in pan, laying flat. Top with remaining nut filling.
Brush remaining pages and lay flat on top. Brush top sheet with remaining margarine. With sharp knife, score pastry into diamonds, without quite cutting through to bottom. (To make diagonals, cut parallel horizontal cuts across pan, then cross diagonally from one end of each horizontal line).
Bake at 350 degrees, 35 to 40 minutes or until puffed, crisp and deep golden in color. Immediately remove from oven and pour cooled syrup over baklava.
Let stand 4 hours. When cool, cut through to bottom layer in scored cuts
Makes about 24 pieces
Ingredients:
1 lb phyllo dough
1/2 lb butter,melted
Nut Filling
1 1/2 lb Walnuts,Unsalted
Toasted/ Coarse,Chopped
1 c sugar
1 1/2 t cinnamon,Ground
1/2 t cloves,Ground
SYRUP
1 c honey
3/4 c water
1/4 c sugar
2 T lemon juice
1 sm lemon peel
1 sm orange peel
1 cinnamon stick,1 Inch
Method:
Combine nuts, sugar, ground cinnamon and cloves. Set aside. Combine honey, water, sugar, lemon juice, lemon and orange peels and cinnamon stick in saucepan.
Simmer 10 minutes.
When syrup has cooled, discard peels and cinnamon stick. Set aside. Unwrap phyllo dough and fold entire amount in half, like pages of book. Keep covered with dry kitchen towel while working.
Turn over one sheet as if opening "book". brush with melted butter, using soft brush. Continue turning sheets and brushing with margarine until 1/3 have been brushed with butter.
Lay flat in bottom of buttered 13"x9" baking pan. Cover with 1/2 of nut filling. Brush another 1/3 of pages and place over nuts in pan, laying flat. Top with remaining nut filling.
Brush remaining pages and lay flat on top. Brush top sheet with remaining margarine. With sharp knife, score pastry into diamonds, without quite cutting through to bottom. (To make diagonals, cut parallel horizontal cuts across pan, then cross diagonally from one end of each horizontal line).
Bake at 350 degrees, 35 to 40 minutes or until puffed, crisp and deep golden in color. Immediately remove from oven and pour cooled syrup over baklava.
Let stand 4 hours. When cool, cut through to bottom layer in scored cuts
Mrs. Fields Peanut Butter Dream Bars
How to make Mrs. Fields Peanut Butter Dream Bars Recipe
Ingredients:
8 mrs. fields chocolate chip cookies,(see recipe)
5 T butter,Melted
3/4 c peanut butter
1 1/2 c powdered sugar
12 oz milk-chocolate chips
Method:
Preheat the oven to 350.
Crumble the cookies into a medium mixing bowl. Add the melted butter; stir until the mixture darkens and the butter is evenly mixed in. Pour the mixture into a ungreased 9x9" baking pan.
Press the dough down solidly into the pan and bake for 10 minutes, or until firm around edges. When done, cool in the refrigerator.
Mix the peanut butter and sugar until blended. The mixture should have a doughy texture that allows you to knead it with your hands. Melt the chocolate chips in a double boiler over low heat, stirring often. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. When the dough is cool, spread half of the melted chocolate over the surface.
Cool in the refrigerator for 20-30 minutes, or until hardened. Spread the peanut butter mixture evenly over the surface of the chocolate.
Spread the remaining chocolate over the peanut butter, covering to the edges of the pan. Cool the finished product in the refrigerator or let it sit at room temperature until hardened. Slice into five even rows and then once down the middle.
Ingredients:
8 mrs. fields chocolate chip cookies,(see recipe)
5 T butter,Melted
3/4 c peanut butter
1 1/2 c powdered sugar
12 oz milk-chocolate chips
Method:
Preheat the oven to 350.
Crumble the cookies into a medium mixing bowl. Add the melted butter; stir until the mixture darkens and the butter is evenly mixed in. Pour the mixture into a ungreased 9x9" baking pan.
Press the dough down solidly into the pan and bake for 10 minutes, or until firm around edges. When done, cool in the refrigerator.
Mix the peanut butter and sugar until blended. The mixture should have a doughy texture that allows you to knead it with your hands. Melt the chocolate chips in a double boiler over low heat, stirring often. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. When the dough is cool, spread half of the melted chocolate over the surface.
Cool in the refrigerator for 20-30 minutes, or until hardened. Spread the peanut butter mixture evenly over the surface of the chocolate.
Spread the remaining chocolate over the peanut butter, covering to the edges of the pan. Cool the finished product in the refrigerator or let it sit at room temperature until hardened. Slice into five even rows and then once down the middle.