Pizza Sauce

Ingredients:

1 (10 3/4 ounce) can tomato puree
1/4 cup water
1 teaspoon sugar
1 teaspoon olive oil
1/4 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon garlic powder

 

Directions:

1. Combine ingredients in a small saucepan over medium heat.
2. Bring to a boil.
3. Reduce heat and simmer for 15 to 20 minutes.
                                    Source : food.com

 

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Herb and Goat Cheese-Stuffed Chicken Breasts

Ingredients

1/4 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
1 (4-ounce) package goat cheese
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
4 teaspoons olive oil, divided
1/4 teaspoon crushed red pepper
1 (10-ounce) package fresh spinach
Lemon wedges (optional)

 

Preparation

1. Preheat broiler to high.
2. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.
3. Heat a large nonstick skillet over medium-high heat; add 1 tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.
4. Heat skillet over medium-high heat. Add remaining 1 teaspoon oil, red pepper, and spinach; cook for 2 minutes or until spinach wilts. Stir in the remaining 1/4 teaspoon salt.

                          

                                                                 Source : myrecipes.com

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Impossible Peanut Butter Cookies

Ingredients:

 

1 cup peanut butter (your choice, smooth or chunky)
1 cup granulated sugar
1 large egg
sugar, for rolling (optional)

 

Directions:

1. Mix peanut butter, sugar, and egg together until smooth.
2. Drop by teaspoon onto cookie sheet two inches apart. If desired, roll in extra sugar before placing on cookie sheet.
3. Press with fork; press again in opposite direction.
4. Bake 10 to 12 minutes at 350 degrees Fahrenheit.
5. Do not brown; do not over bake.
                            Source : food.com

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Candy Sushi

Ingredients:

4 large marshmallows or 1 cup miniature marshmallow
1 tablespoon unsalted butter
1/2 cup crispy rice cereal
2 pieces red licorice (such as Twizzlers or Red Vines)
2 fruit leather, any flavor (green in color looks best though)

 

Directions:

1. In a small saucepan, melt marshmallows with the butter over low heat.
2. Add the rice cereal and stir to coat; let cool slightly.
3. Cut licorice to the length of the fruit roll-up.
4. Unroll the fruit roll-up and peel off the plastic film.
5. Scoop half of the rice cereal mixture on the edge of each roll-up.
6. Place the licorice in the center of the rice and roll up the candy sushi.
7. Dip a knife in water to keep it from sticking and cut into 2-inch pieces.
8. Enjoy! ;).
                                        Source : food.com

 

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S'more Cups

Ingredients:

1 cup graham cracker crumbs
1/4 cup powdered sugar
6 tablespoons butter, melted
4 regular size milk chocolate candy bars, divided
12 large marshmallows

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Combine graham cracker crumbs, powdered sugar and melted butter in a bowl.
3. Use a mini muffin pan and place a small scoop of crumb mixture into each cup.
4. Press the mixture to form a cup.
5. Bake 4 to 5 minutes or until edges bubble and remove from oven.
6. Break candy bar into rectangles and cut marshmallows in half.
7. Place one piece of chocolate into each cup and top with a marshmallow.
8. Bake for another minute or two or until the marshmallow is soft.
9. Remove and cool.
10. Melt the remaining candy bars and dip each s'more into the chocolate mixture.
11. Let stand until set and enjoy.
                                                      Source : food.com

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Cream Puffs or Eclairs With Vanilla Pastry Cream

Ingredients:

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup flour
4 eggs

Vanilla Pastry Cream

3/4 cup sugar
1/4 cup flour
1/4 teaspoon salt
1 1/2 cups milk
6 egg yolks
1 1/2 teaspoons vanilla extract
1 1/2 cups heavy cream

semisweet chocolate glaze (or just dust with powdered sugar)

2 semi-sweet chocolate baking squares
2 tablespoons butter
1 cup powdered sugar
3 tablespoons milk

 

Directions:

1. Make vanilla pastry cream:.
2. In 2 quart saucepan, combine sugar, flour and salt; stir in milk.
3. Over medium heat, cook, stirring until mixture thickens and boils, about 10 minutes.
4. Boil 1 minute.
5. In a small bowl with fork, beat 6 egg yolks slightly.
6. Beat small amount of heated milk mixture into yolks.
7. Slowly pour egg mixture back into milk mixture, stirring.
8. Cook over medium low heat, stirring till mixture thickens and coats spoon well, about 8 minutes (do not boil).
9. To check thickness, lift metal spoon from mixture and hold up 15 seconds - spoon should not show through mixture.
10. Remove from heat; stir in vanilla.
11. At this point I usually put this custard through a strainer to get out any lumpy cooked egg pieces.
12. Cover surface with plastic wrap, and chill well, about 2 hours.
13. When custard is cool, in a small bowl with mixer at medium speed, beat heavy/whipping cream till stiff peaks form.
14. With a rubber spatula, gently fold whipped cream into custard.
    Puffs:.
15. Spray 1 or 2 large cookie sheets with nonstick spray. Heat oven to 375.
16. In 2 qt saucepan over medium heat, heat butter, water and salt till butter mixture boils.
17. Remove from heat.
18. Add flour all at once. With a wooden spoon, vigorously stir until mixture forms a ball and leaves sides of pan.
19. Add eggs to the flour mixture, one at a time, beating well after each addition, till smooth.
20. Cool mixture slightly.
21. Using a large spoon and rubber spatula, drop batter onto cookie sheets int 12 large mounds, 3 inches apart, swirling the top of each.
22. (for eclairs, instead of mounds, spread the choux paste into 5" by 3/4" rectangles).
23. Bake 50 minutes (this is what the original recipe says - however, I NEVER bake them that long - more like 35 minutes - go by your own oven - if they're looking puffed and browned and dry, they're probably done).
24. At this point, remove from oven, cut a small slit in the side of each puff and return to the oven and bake for 10 minutes.
25. Turn off oven and let dry for 5-10 minutes (I don't usually do this and it doesn't seem to matter too much).
26. When puffs are cool, slice top off of each - there will probably be some webby looking soft dough inside - carefully pull this out to make it hollow.
27. Fill each shell with the chilled pastry cream.
28. Replace top and sprinkle with powdered sugar.
29. For Eclairs:.
30. Go through the same process, but top with semisweet chocolate glaze: In saucepan, melt 2 squares semisweet chocolate and 2 T butter, stirring constantly (or heat briefly in the microwave to melt) Stir in 1 cup powdered sugar and 3 T milk till smooth.
                                  Source : food.com

 

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Fudge Crinkles (A Great 4 Ingredient Cake Mix Cookie)

Ingredients:

1 (18 1/4 ounce) box devil's food cake mix (Betty Crocker Super Moist suggested)
1/2 cup vegetable oil
2 large eggs
confectioners' sugar or granulated sugar, for rolling

Directions:

1. Preheat oven to 350°.
2. Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
3. Dust hands with confectioners' sugar and shape dough into 1" balls.
4. Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
5. Bake for 8-10 minutes or until center is JUST SET.
6. Remove from pans after a minute or so and cool on wire racks.
7. *My Notes*:.
8. I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
9. I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
10. Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
11. And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear.
                                                 Source : food.com

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Butterfinger Pie

Ingredients:

6 (2 1/8 ounce) butterfinger candy bars, crushed
1 (8 ounce) package cream cheese
1 (12 ounce) carton Cool Whip
1 graham cracker crust

 

Directions:

1. Mix first three ingredients together.
2.  Put it in pie crust.
3.  Chill.

                                                                          Source : Food.com

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Chocolate Syrup

Ingredients:

• 1 cup cocoa powder
• 1 1/2 cups sugar
• 1 dash salt
• 1 1/2 cups water
• 1 teaspoon vanilla extract

Directions:

Stir together.

Boil 2-5 minutes, stirring rapidly, until sauce begins to thicken.

This must be stored in the fridge.

                                                                   Source : food.com

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Alfredo Sauce

Ingredients:

1/4 lb sweet butter (1/2 cup, light butter works fine!)
1 cup heavy cream or 1 cup light cream
3/4 cup parmesan cheese, freshly grated
salt
1/4 teaspoon pepper, freshly ground

 

Directions:

1 Place butter in microwave safe pot and heat on high for 30 seconds or until melted.

2 Add cream and warm on high for approximately 1 minute.

3 Add Parmesan cheese and warm until cheese melts.

4 Add salt and pepper to taste. (If serving with shrimp, you might not need much salt.).

5 Pour over 4 servings of warm noodles (I use angel hair) and toss to coat. Serve immediately.

Notes: I serve it with cubed, grilled or broiled chicken breast mixed in with the noodles or shrimp. Add a green salad and you have a complete meal. I have used margarine and canned Parmesan cheese and it worked fine.
                                                Source : food.com

 

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Spaghetti Sauce

Ingredients:

1 1/2 lbs ground beef
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced (to taste)
2 bay leaves
1 teaspoon oregano
1 teaspoon dried basil
1 teaspoon italian seasoning
1 teaspoon salt (, or to taste)
ground pepper
1 (6 ounce) can tomato paste
2 (16 ounce) cans tomato sauce
1 (28 ounce) can diced tomatoes
8 ounces fresh mushrooms, sliced and sauteed in butter (optional)
parmesan cheese, freshly grated (optional)

 

Directions:

1 Brown the ground beef, onion and garlic in olive oil with bay leaves, oregano, basil, Italian Seasoning, salt and pepper.

2 Add tomato paste, tomato sauce and diced tomatoes.

3 Stir well and bring to a simmer over medium heat.

4 Cover and simmer for 1 1/2 hours.

5 Use sauce to top your cooked spaghetti.

6 Top with sauteed mushroom.

7 Pass the Parmesan.
                                                           Source : food.com

 

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Marinated Flank Steak

Ingredients:

Marinade

1/4 cup honey
1/2 cup reduced sodium soy sauce
1/4 cup canola oil
1/4 cup teriyaki sauce or 1/4 cup teriyaki marinade
4 cloves garlic, minced
1 teaspoon gingerroot, minced

Steak

1 lb flank steak

 

Directions:

  

1 Combine all marinade ingredients in large ziploc bag.

2 Score steak by making shallow diagonal cuts across steak.

3 Add steak to bag, seal bag.

4 Refrigerate at least 2 hours (up to 24 hours).

5 When ready to cook, remove steak from bag.

6 You can either grill or broil it.

7 12 to 14 minutes or to desired doneness (160 degrees F for medium doneness).

8 If you want to serve the marinade as a sauce, bring it to a boil in a small saucepan, reduce heat.

9 Simmer 5 minutes.

                                                                       Source : food.com

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Awesome Egg Rolls

Ingredients:

1 lb ground beef
1 package shredded cabbage (angel hair if you can find it)
1 package shredded carrot
salt and pepper
garlic powder
1 -2 package egg roll wrap
1 egg
canola oil (for frying)
Grey Poupon Dijon Mustard

 

Directions:

1 Fry the ground beef with the salt and pepper and garlic powder until the meat is completely browned.

2 Make sure to add a lot of the salt and pepper and garlic powder.

3 This needs to have a strong flavor because you'll be frying it with other ingredients.

4 Don't put so much in that you can't eat it, but you want to really taste it.

5 Once you are done getting the flavor right, get a LARGE bowl and put the shredded cabbage and carrots in it and then add the ground beef on top.

6 Mix together completely and let sit for about 15 minutes.

 7 I do that so the mixture will soften and I can roll them more easily.

8 Check the mixture after it sits to make sure the flavor is still there and really stands out.

9 If not, add more of the salt and pepper and garlic powder.

10 It's really up to your taste buds, but this is what I've done and I get RAVE reviews. 

11 Heat up your oil for frying in a deep fryer.

12 Follow the manufacturer's instructions for how much oil to add, but always make sure you don't fill it to the top so you don't get hurt.

13 I usually only fill about half of the fryer.

14 Crack an egg into a small bowl to make a wash for sealing the egg roll wraps.

15 Take a wrap and put about 1-2 teaspoons of the meat mixture onto the wrap.

16 Wrap the roll as shown on the package, remembering to seal with the egg wash.

17 I try to wrap my rolls tightly, but I don't always do that so well.

18 Once you are done wrapping, place the egg rolls carefully into the oil about 2-3 at a time.

19 Cook them until they are blond in color.

20 Don't let them get too dark.

21 Take them out and let drain on paper towels.

22 You're done! I serve mine with Grey Poupon for dipping. yummy!

23 Others might enjoy soy sauce! These also freeze very well, that is of course, if you have any left! I make a bunch for myself and have them for lunch.

24 Just pop them in the microwave for about 1 minute, and you're done.
                                                                                Source : food.com

 

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Bourbon Chicken

Ingredients:

2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

 

Directions:

1 Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.

2 Heat oil in a large skillet.

3 Add chicken pieces and cook until lightly browned.

4 Remove chicken.

5 Add remaining ingredients, heating over medium Heat until well mixed and dissolved.

6 Add chicken and bring to a hard boil.

7 Reduce heat and simmer for 20 minutes.

8 Serve over hot rice and ENJOY.
                                                                        Source : food.com

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Old Fashion Rice Pudding

Ingredients:

1/3 short-grain rice
1 1/2 cups water
1/3 cup granulated sugar
1 teaspoon cornstarch
1/4 teaspoon salt
1 1/3 cups milk
2 tablespoons butter
1/2 teaspoon vanilla
2 egg yolks, beaten
1/3 cup raisins, soaked and drained
1/4 teaspoon nutmeg

 

Directions:

1 Combine rice and water in medium saucepan; bring to a boil.

2 Reduce heat, cover and simmer 25 minutes or until the rice is very tender and most of the water is absorbed.

3 Combine sugar,cornstarch and salt.

4 Add milk and sugar mixture to rice.

5 Heat to boiling; boil 1 minute, stirring constantly.

6 Remove from heat.

7 Stir in butter and vanilla.

8 Slowly stir in about 1 cup of the hot rice mixture into beaten egg yolks.

9 Immediately pour back into saucepan; add raisins and nutmeg.

10 Cook over medium heat stirring frequently just until mixture starts to bubble; remove from heat.

11 Cover and let sit on countertop for 1 hour before serving.

                                                               Source : food.com

 

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Old-Fashioned Banana Cream Pie

Ingredients:

 

1 (9 inch) pie crusts, baked
3 cups whole milk
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
3 bananas

 

Directions:

1 Have baked 9-inch pie shell ready.

2 In a large saucepan, scald the milk.

3 In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.

4 Over medium heat, stirring constantly, cook until thickened.

5 Cover and, stirring occasionally, cook for two minutes longer.

6 In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
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Bolognaise Sauce

Ingredients:

500 g minced beef
1 tablespoon olive oil
2 large carrots
1 large onion
2 stalks celery
1 zucchini
3 slices bacon
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
2 (425 g) cans whole tomatoes
2 beef bouillon cubes
1 cup water
1 teaspoon sugar

 

Directions:

1 Pulse all the veggies in a blender until they are chopped fine.

2 Do the same with the bacon.

3 Heat olive oil in a large frying pan and sauté the veggies until onion and celery are transparent.

4 Add the bacon and cook for 3 minutes.

 5 Add the minced meat and cook until well browned.

6 Add the tomato paste, basil and oregano; cook for 2 minutes to let the flavour of the herbs and paste come out.

7 Add the canned tomatoes including their juice. 

8 Dissolve the beef bouillon and sugar in the water and add to the pan.  

9 Simmer for 1 hour or until the sauce is thick and not runny. If the water evaporates too quickly, top it up as the long cooking is what makes this taste great.

10 Serve over cooked pasta of your choice or layer with lasagna sheets and a good bechemal sauce for a yummy lasagna.

11 For adaptation to crockpot: Brown mince and onion then add all ingredients to crock pot and cook on low for 5 hours or more.

                                                                  Source : food.com

 

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Pasta with Sausage, Tomatoes, and Cream

Ingredients:

1 tablespoon olive oil
1/2 lb sweet Italian sausage link, casings removed,crumbled
1/4 teaspoon crushed dried red pepper flakes
1/4 cup diced onion
1 1/2 cloves garlic, minced
1 (14 1/2 ounce) can Italian plum tomatoes, drained,coarsely chopped
3/4 cup whipping cream
1/4 teaspoon salt
6 ounces pasta
1 1/2 tablespoons minced parsley
grated parmesan cheese

 

Directions:

1 Heat oil in a heavy skillet over medium heat.

2 Add sausage and crushed red pepper.

3 Cook until sausage is no longer pink, stirring frequently, about 7 minutes.

4 Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.

5 Add tomatoes, cream, and salt.

6 Simmer until mixture thickens slightly, about 4 minutes.

7 (Can be prepared one day ahead. Cover and chill.).

8 Cook pasta in large pot of boiling water.

9 Drain.

10 Bring sauce to a simmer.

11 Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes.

12 Divide pasta between plates.

13 Sprinkle with parsley.

14 Serve, passing Parmesan separately.
                                                  Source : food.com

 

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Fresh Fruit Summer Salad

Ingredients:

1/4 teaspoon salt
2 teaspoons cardamom
1/4 cup Splenda granular, sugar substitute (or sugar)
3/4 cup nonfat yogurt (or fat free sour cream)
2 cups cantaloupe balls (or cubes)
2 cups watermelon balls (or cubes)
1/2 cup blueberries
1/2 cup blackberry
1/2 cup fresh pineapple, cubed
1/4 cup walnuts, roughly chopped (or nuts of your choice)
fresh basil leaf, roughly chopped (optional)

 

Directions:

1 In a small bowl whisk together nonfat yogurt, splenda, cardamom and salt, set aside.

2 Combine the rest of the ingredients in a large bowl, carefully mix. (fresh basil leaves, roughly chopped, may be added if using). 

3 Pour nonfat yogurt mix over the fruit and carefully stir to coat.

4 Alternately, the nonfat yogurt mix can be served on the side, or as a topping on each serving.

5 Ganish with fresh basil leaves.

                                                                            Source : food.com

 

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The Best Banana Bread

Ingredients:

3/4 cup butter, softened
1 1/2 cups sugar
3 bananas, blackened
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
2 cups flour
3/4 teaspoon salt
1/2 cup buttermilk
1/2 cup mini chocolate chip

 

Directions:

1 Cream butter and sugar (by hand or mixer).

2 Mash bananas and add by hand to creamed mixture.

3 By hand add eggs, vanilla, baking soda, flour and salt.

 4 Gently stir in buttermilk and chocolate chips.

5 Pour into a greased loaf pan.

6 Bake at 350°F for 1 1/4 hour or until it tests done with a toothpick.

 **I find that coarsely mashing bananas is best and make sure they are over ripe for best flavor.

 I also find that doing the majority of the mixing by hand makes for better texture in the end.

                                                       Source : food.com

 

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Fannie Farmer's Classic Baked Macaroni & Cheese

Ingredients:

1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups cheddar cheese, shredded good quality
1/2 cup breadcrumbs, buttered

 

Directions:

1 Preheat oven to 400°F.

2 Cook and drain macaroni according to package directions; set aside.

3 In a large saucepan melt butter.

4 Add flour mixed with salt and pepper, using a whisk to stir until well blended.

5 Pour milk and cream in gradually; stirring constantly.

6 Bring to boiling point and boil 2 minutes (stirring constantly).

7 Reduce heat and cook (stirring constantly) 10 minutes.

8 Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.

9 Turn off flame.

10 Add macaroni to the saucepan and toss to coat with the cheese sauce.

11 Transfer macaroni to a buttered baking dish.

12 Sprinkle with breadcrumbs.

13 Bake 20 minutes until the top is golden brown.

14 (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

                                      Source : food.com

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