Recipe from food.com
Teriyaki Sauce
1/4 cup soy sauce
1 cup water
fresh grated ginger (about 1 tbsp or to your taste)
3 tbsp. brown sugar
1 minced garlic clove
2 tbsp cornstarch
1/4 cup cold water
Combine 1 cup water, soy sauce, brown sugar, garlic, and ginger in a saucepan and bring to a boil, stirring constantly. Dissolve cornstarch in 1/4 cup cold water and add to sauce. Stir constantly to allow the sauce to thicken. If the sauce is too thick add a little water or soy sauce to thin.
Note: we like to chop up raw chicken, cook it, and add a little bit of this sauce to season it. Then we put the chicken over rice, add some cooked broccoli, and raw sliced carrots with a drizzle of teriyaki sauce over the top.
Monday, November 7, 2011
Rocky Road Brownies
Recipe from thesisterscafe.com
Rocky Road Brownies
Brownies:
1 cup butter
4 squares unsweetened chocolate
2 cups sugar
4 eggs
pinch of salt
1 1/2 cups flour
2 tsp. vanilla
1 cup walnuts or pecans, chopped
1 lb marshmallows, cut in half or use mini marshmallows
Melt butter and add chocolate. Remove from heat and add sugar, then one egg at a time, beating after each addition. Add salt, flour, vanilla, and nuts. Mix well.
Bake in a 12x15 greased pan at 350 degrees for 25 minutes (I used a 9x13 pan instead and it worked fine- you may want to cook for slightly longer though since dough isn't as spread out). While still hot, place marshmallows very close together on top. Return to oven for 5 minutes. Do not brown or let crust. Top should be soft. Cool completely and then frost.
Frosting:
1/2 cup butter
4 squares unsweetened chocolate
1/3 cup milk
3-4 cups powdered sugar
1 tsp vanilla
dash of salt
Melt the butter and chocolate together and then combine all ingredients. Frost brownies. For best results allow to stand for 12 hours. If you double this recipe, use a 1 inch deep cookie sheet and it will fill the whole thing to the top.
Rocky Road Brownies
Brownies:
1 cup butter
4 squares unsweetened chocolate
2 cups sugar
4 eggs
pinch of salt
1 1/2 cups flour
2 tsp. vanilla
1 cup walnuts or pecans, chopped
1 lb marshmallows, cut in half or use mini marshmallows
Melt butter and add chocolate. Remove from heat and add sugar, then one egg at a time, beating after each addition. Add salt, flour, vanilla, and nuts. Mix well.
Bake in a 12x15 greased pan at 350 degrees for 25 minutes (I used a 9x13 pan instead and it worked fine- you may want to cook for slightly longer though since dough isn't as spread out). While still hot, place marshmallows very close together on top. Return to oven for 5 minutes. Do not brown or let crust. Top should be soft. Cool completely and then frost.
Frosting:
1/2 cup butter
4 squares unsweetened chocolate
1/3 cup milk
3-4 cups powdered sugar
1 tsp vanilla
dash of salt
Melt the butter and chocolate together and then combine all ingredients. Frost brownies. For best results allow to stand for 12 hours. If you double this recipe, use a 1 inch deep cookie sheet and it will fill the whole thing to the top.
Amish White Bread
Recipe found on allrecipes.com
Amish White Bread
2 cups warm water (110 degrees F)
2/3 cup white sugar
1 1/2 tbsp. active dry yeast
1 1/2 tsp. salt
1/4 cup canola oil
6 cups bread flour (I've used regular flour and it works fine)
In a large bowl dissolve the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. (I use a Bosch mixer and let it knead in the mixer for 10 minutes). Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes or until dough has risen 1 inch above pans. Bake at 350 degrees for 30 minutes.
Amish White Bread
2 cups warm water (110 degrees F)
2/3 cup white sugar
1 1/2 tbsp. active dry yeast
1 1/2 tsp. salt
1/4 cup canola oil
6 cups bread flour (I've used regular flour and it works fine)
In a large bowl dissolve the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. (I use a Bosch mixer and let it knead in the mixer for 10 minutes). Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes or until dough has risen 1 inch above pans. Bake at 350 degrees for 30 minutes.
Saturday, November 5, 2011
Baked Creamy Chicken Taquitos
Baked Creamy Chicken Taquitos
Recipe by OurBestBites.com
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn/flour tortillas
kosher salt
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Recipe by OurBestBites.com
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn/flour tortillas
kosher salt
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Tuesday, November 1, 2011
Glazed Mini Meatloaves
Recipe found on melskitchencafe.com
Glazed Mini Meatloaves
Meatloaves:
17-20 saltine crackers, crushed fine (about 2/3 cup)
1/4 cup whole milk (I used skim milk and it seemed to work just fine)
1/3 cup minced fresh parsley
3 tbsp. Worcestershire sauce
1 large egg
1 1/2 tbsp. Dijon mustard
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 1/2 pounds ground meat
2 tsp. oil
Glaze:
1/2 cup ketchup
1/4 cup packed light brown sugar
4 tsp. cider vinegar
Adjust an oven rack to the middle position and heat the oven to 425 degrees. Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, 1 tsp. salt, and 1/2 tsp. pepper together in a large bowl. Add ground meat and combine until uniform. Shape mixture into oval loaves (you determine the size, but should make around 5 loaves).
Heat oil in 12-inch nonstick skillet over medium heat until the oil is rippling. Add meatloaves (without letting them touch sides) and brown well on one side, 3-5 minutes. Carefully flip loaves over and tidy up edges using a spatula (may not need to do this if your meatloaves hold their shape well enough). Brown on this side for another 2-3 minutes.
Meanwhile, mix glaze ingredients together until smooth. Transfer mini meatloaves to a foil-lined baking pan and spoon the glaze over the top of each meatloaf. Bake for 18-20 minutes, until the center of the loaf registers 160 degrees on an instant-read thermometer (or do like I do and cut one of them open and if it looks done then pull them out of the oven).
Glazed Mini Meatloaves
Meatloaves:
17-20 saltine crackers, crushed fine (about 2/3 cup)
1/4 cup whole milk (I used skim milk and it seemed to work just fine)
1/3 cup minced fresh parsley
3 tbsp. Worcestershire sauce
1 large egg
1 1/2 tbsp. Dijon mustard
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 1/2 pounds ground meat
2 tsp. oil
Glaze:
1/2 cup ketchup
1/4 cup packed light brown sugar
4 tsp. cider vinegar
Adjust an oven rack to the middle position and heat the oven to 425 degrees. Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, 1 tsp. salt, and 1/2 tsp. pepper together in a large bowl. Add ground meat and combine until uniform. Shape mixture into oval loaves (you determine the size, but should make around 5 loaves).
Heat oil in 12-inch nonstick skillet over medium heat until the oil is rippling. Add meatloaves (without letting them touch sides) and brown well on one side, 3-5 minutes. Carefully flip loaves over and tidy up edges using a spatula (may not need to do this if your meatloaves hold their shape well enough). Brown on this side for another 2-3 minutes.
Meanwhile, mix glaze ingredients together until smooth. Transfer mini meatloaves to a foil-lined baking pan and spoon the glaze over the top of each meatloaf. Bake for 18-20 minutes, until the center of the loaf registers 160 degrees on an instant-read thermometer (or do like I do and cut one of them open and if it looks done then pull them out of the oven).
Honey-Lime Chicken Enchiladas
Recipe from thesisterscafe.com
Honey-Lime Chicken Enchiladas
6 tbsp. honey
4 - 5 tbsp. lime juice
1 tbsp chili powder
1/2 tsp. garlic powder
1 lb cooked chicken, shredded
10 oz. can green enchilada sauce (I used green salsa instead since I couldn't find this and I liked the result)
flour tortillas
colby or monterey jack cheese, shredded (I used cheddar & mozzarella since that's what I had and it worked just fine)
Mix first 4 ingredients together and toss with shredded chicken. Let it marinate for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. When using a 9x13 it may be good to use 1.5 10 oz. cans of enchilada sauce. Bake at 350 for 30 minutes. Put it under the broiler at the end to make the cheese brown and crispy on the top.
Honey-Lime Chicken Enchiladas
6 tbsp. honey
4 - 5 tbsp. lime juice
1 tbsp chili powder
1/2 tsp. garlic powder
1 lb cooked chicken, shredded
10 oz. can green enchilada sauce (I used green salsa instead since I couldn't find this and I liked the result)
flour tortillas
colby or monterey jack cheese, shredded (I used cheddar & mozzarella since that's what I had and it worked just fine)
Mix first 4 ingredients together and toss with shredded chicken. Let it marinate for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. When using a 9x13 it may be good to use 1.5 10 oz. cans of enchilada sauce. Bake at 350 for 30 minutes. Put it under the broiler at the end to make the cheese brown and crispy on the top.
Italian Cream Cheese Chicken
Italian Cream Cheese Chicken
1 package cream cheese (8 oz)
1 can chicken broth (around 14 oz)
1 package dry Italian seasoning
chicken breasts, cut up (probably about 1.5 pounds)
Mix together cream cheese, chicken broth, and Italian seasoning. It's best to let the cream cheese get to room temperature so that it will mix up better or else put it in the microwave for a few seconds. Put cut up chicken breasts in crock pot and pour the sauce mixture on top of them. Let cook on high for 3 - 4 hours or on low for most of the day or until done. Cook your choice of pasta and serve the sauce over it.
1 package cream cheese (8 oz)
1 can chicken broth (around 14 oz)
1 package dry Italian seasoning
chicken breasts, cut up (probably about 1.5 pounds)
Mix together cream cheese, chicken broth, and Italian seasoning. It's best to let the cream cheese get to room temperature so that it will mix up better or else put it in the microwave for a few seconds. Put cut up chicken breasts in crock pot and pour the sauce mixture on top of them. Let cook on high for 3 - 4 hours or on low for most of the day or until done. Cook your choice of pasta and serve the sauce over it.
IHOP French Toast
Recipe found on thesisterscafe.com
IHOP French Toast
2 eggs
1/2 cup milk
1/8 tsp. salt
1 tsp. vanilla
3 tbsp. flour
6 slices of thick sliced French bread
First beat eggs, then add remaining ingredients with electric mixer. Dip both sides of bread and place in hot buttered pan. Flip over when browned.
IHOP French Toast
2 eggs
1/2 cup milk
1/8 tsp. salt
1 tsp. vanilla
3 tbsp. flour
6 slices of thick sliced French bread
First beat eggs, then add remaining ingredients with electric mixer. Dip both sides of bread and place in hot buttered pan. Flip over when browned.
Banana Chocolate Chip Pancakes with Peanut Butter Syrup
Recipe found on ourbestbites.com
Banana Chocolate Chip Pancakes with Peanut Butter Syrup (Chunky Monkey Pancakes)
1 1/2 cups flour
3 tbsp. sugar
2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 cups buttermilk
1 tsp. vanilla extract
1 tbsp. canola oil
1 large or extra large egg
2 small- med ripe bananas
1/4 cup mini chocolate chips (or reg. chips roughly chopped) tossed with 2 tsp. flour
Cooking spray
1 cup maple syrup
1/2 cup peanut butter
Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined. Place bananas in a bowl and roughly mash with a fork. Fold into batter. Add the chocolate chips that have been tossed with flour and stir.
For syrup, heat peanut butter in the microwave for 30 seconds. Add maple syrup and gently whisk to combine. Heat in the microwave for another 30 seconds, whisk, and then set aside.
Heat a nonstick griddle or skillet to medium heat. Coat pan with cooking spray and then pour on pancake batter. Use 1/4 cup batter for large pancakes (4-6") and 2 tbsp. for kid-sized ones (2-3"). Wait until bubbles form and edges are set and then flip.
Reheat syrup if necessary and pour over warm pancakes.
Yield: 28-30 2-3" pancakes or 14-15 4-6" pancakes
Banana Chocolate Chip Pancakes with Peanut Butter Syrup (Chunky Monkey Pancakes)
1 1/2 cups flour
3 tbsp. sugar
2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 cups buttermilk
1 tsp. vanilla extract
1 tbsp. canola oil
1 large or extra large egg
2 small- med ripe bananas
1/4 cup mini chocolate chips (or reg. chips roughly chopped) tossed with 2 tsp. flour
Cooking spray
1 cup maple syrup
1/2 cup peanut butter
Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined. Place bananas in a bowl and roughly mash with a fork. Fold into batter. Add the chocolate chips that have been tossed with flour and stir.
For syrup, heat peanut butter in the microwave for 30 seconds. Add maple syrup and gently whisk to combine. Heat in the microwave for another 30 seconds, whisk, and then set aside.
Heat a nonstick griddle or skillet to medium heat. Coat pan with cooking spray and then pour on pancake batter. Use 1/4 cup batter for large pancakes (4-6") and 2 tbsp. for kid-sized ones (2-3"). Wait until bubbles form and edges are set and then flip.
Reheat syrup if necessary and pour over warm pancakes.
Yield: 28-30 2-3" pancakes or 14-15 4-6" pancakes
Monday, October 31, 2011
Oven Pot Roast
Recipe taken from cooks.com
Oven Pot Roast
3 - 4 pound beef pot roast
Liptons Dry Onion Soup Mix, 1 envelope
1 can of Cream of Mushroom soup
Take 2 to 3 pieces of aluminum foil. Lay on top of each other for strength or use heavy duty foil. Place 3 to 4 pound beef pot roast in middle. Sprinkle all sides of meat with 1 envelope Liptons Dry Onion Soup Mix, then spoon a can of cream of mushroom soup on top (don't dilute soup). Seal meat in foil.
Place in 13"x9"x2" baking pan (or similar size). Bake at 350 degrees for 2 1/2 to 3 hours. Remove meat and put on platter. Serve juices with meat or thicken for gravy. You can also do this without the mushroom soup. Serves 6 to 8.
Oven Pot Roast
3 - 4 pound beef pot roast
Liptons Dry Onion Soup Mix, 1 envelope
1 can of Cream of Mushroom soup
Take 2 to 3 pieces of aluminum foil. Lay on top of each other for strength or use heavy duty foil. Place 3 to 4 pound beef pot roast in middle. Sprinkle all sides of meat with 1 envelope Liptons Dry Onion Soup Mix, then spoon a can of cream of mushroom soup on top (don't dilute soup). Seal meat in foil.
Place in 13"x9"x2" baking pan (or similar size). Bake at 350 degrees for 2 1/2 to 3 hours. Remove meat and put on platter. Serve juices with meat or thicken for gravy. You can also do this without the mushroom soup. Serves 6 to 8.
Cream of Spinach Soup
Recipe taken from simplyrecipes.com
Cream of Spinach Soup Recipe
2 cups chopped fresh spinach- packed (or 1 10-oz. package frozen spinach, thawed)
1 cup chopped onion
1/4 cup butter
3 medium potatoes, peeled and quartered (about 1 pound)
1 1/2 cups chicken broth
1 1/2 cups water
2 chicken bouillon cubes
2 cups half-and-half
1/2 tsp. salt
1/8 tsp. pepper
3/4 cup sour cream
Optional- chopped chives and/or ground allspice for garnish
In a large saucepan over medium heat, saute onion in butter for 3 minutes or until limp. Add potatoes, chicken broth, water, and bouillon cubes. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until the potatoes are tender. Add spinach and cook for 2 to 4 minutes longer until spinach is tender.
Working in batches, puree soup mixture in blender. Return to saucepan. Whisk in half-and-half, salt & pepper.
Over low heat, bring to just before simmering. Whisk in the sour cream. You may want to use an immersion blender to get the sour cream fully incorporated.
This soup can be served hot or chilled. Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream.
Yield- serves 6 to 8
Cream of Spinach Soup Recipe
2 cups chopped fresh spinach- packed (or 1 10-oz. package frozen spinach, thawed)
1 cup chopped onion
1/4 cup butter
3 medium potatoes, peeled and quartered (about 1 pound)
1 1/2 cups chicken broth
1 1/2 cups water
2 chicken bouillon cubes
2 cups half-and-half
1/2 tsp. salt
1/8 tsp. pepper
3/4 cup sour cream
Optional- chopped chives and/or ground allspice for garnish
In a large saucepan over medium heat, saute onion in butter for 3 minutes or until limp. Add potatoes, chicken broth, water, and bouillon cubes. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until the potatoes are tender. Add spinach and cook for 2 to 4 minutes longer until spinach is tender.
Working in batches, puree soup mixture in blender. Return to saucepan. Whisk in half-and-half, salt & pepper.
Over low heat, bring to just before simmering. Whisk in the sour cream. You may want to use an immersion blender to get the sour cream fully incorporated.
This soup can be served hot or chilled. Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream.
Yield- serves 6 to 8
Broccoli Soup
Recipe taken from foodnetwork.com
Broccoli Soup
4 tbsp butter, room temperature
1 1/2 pounds fresh broccoli
1 large onion, chopped
1 carrot, chopped
Salt & freshly ground black pepper
3 tbsp all-purpose flour
4 cups low-sodium chicken broth
1/2 cup cream (I used 1 grated raw potato in place of this to make it a little healthier)
Melt 4 tbsp butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt & pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add chicken broth and bring to boil. Add in grated potato if using in place of cream.
Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream if not replacing with potato. With an immersion blender, puree the soup. (Note- I used a regular blender and had the same results) Add salt & pepper, to taste, and then replace the lid back on the pot. Serve hot.
Yield- 3 to 4 servings
Broccoli Soup
4 tbsp butter, room temperature
1 1/2 pounds fresh broccoli
1 large onion, chopped
1 carrot, chopped
Salt & freshly ground black pepper
3 tbsp all-purpose flour
4 cups low-sodium chicken broth
1/2 cup cream (I used 1 grated raw potato in place of this to make it a little healthier)
Melt 4 tbsp butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt & pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add chicken broth and bring to boil. Add in grated potato if using in place of cream.
Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream if not replacing with potato. With an immersion blender, puree the soup. (Note- I used a regular blender and had the same results) Add salt & pepper, to taste, and then replace the lid back on the pot. Serve hot.
Yield- 3 to 4 servings
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