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Mr. Food Recipes-Mexican Toast

2008-07-25T03:44:00.000-07:00

Makes 4 servings

2 eggs
1/3 cup milk
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
4 (10-inch) flour tortillas
4 tablespoons (1/2 stick) butter, divided
3 tablespoons confectioners' sugar

1. In a medium bowl, whisk the eggs, milk, sugar, cinnamon, and vanilla until well blended.

2. Cut each tortilla into quarters then place in the egg mixture. Gently stir to completely coat the tortillas. Allow to soak for 10 minutes, or until softened.

3. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add 4 tortilla quarters and cook for 4 to 5 minutes, or until golden, turning halfway through cooking. Drain on a paper towel-lined platter. Repeat with the remaining butter and tortillas. Sprinkle with confectioners' sugar and serve immediately.

NOTE: Sure, you can top these with maple syrup or even fresh or thawed frozen strawberries.

Pistachio Salad

2007-12-11T21:35:00.000-08:00

1 (20 ounce) can crushed pineapple

1 (3 ounce) package instant pistachio pudding mix

1 (8 ounce) container frozen whipped topping, thawed

1/2 (10.5 ounce) package miniature marshmallows

Directions:
In a large bowl, combine the pineapple and dry pistachio pudding mix. Fold in thawed whipped topping and marshmallows until well mixed. Refrigerate until chilled and serve. Nuts optional

Cowboy Cookie Mix in a Jar

2007-11-25T06:47:00.000-08:00

2/3 cup rolled oats

1/4 cup packed brown sugar

1/4 cup white sugar

1/4 cup chopped pecans

1/2 cup semisweet chocolate chips

2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

Layer the ingredients in a 1 quart jar in the order given. Press each layer firmly in place before adding the next layer.

Include a card with the following instructions: Cowboy Cookie Mix in a Jar 1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 2. In a medium bowl, mix together 1/2 cup melted butter or margarine, 1 egg, and 1 teaspoon of vanilla. Stir in the entire contents of the jar. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2 inches apart on prepared cookie sheets. 3. Bake for 11 to 13 minutes in the preheated oven. Transfer from cookie sheets to cool on wire racks.

Crock Pot Corn Pudding

2007-11-03T18:59:00.000-07:00

1 can cream style corn
1 can whole kernel corn
8 oz. sour cream
1 stick butter, melted
2 eggs, beaten
1 box Jiffy corn meal mix

Spray pot with non-stick spray. Combine all ingredients in a large bowl. Pour in crock pot. Cook on low for 6 to 8 hours. You can cook on high 4 hours. Excellent to take to covered dish affairs.

KEVIN'S CRISPY FRIED CHICKEN

2007-10-12T16:42:00.001-07:00

2 1/2 - 3 lb. cut up frying chicken
Crisco for deep frying

SEASONED FLOUR:
1 1/2 c. flour
1 tbsp. season all
1 tsp. black pepper
2 tsp. sugar
1/4 tsp. poultry seasoning

CRISPY BATTER:

2/3 c. flour
1/2 tsp. salt
1 beaten egg yolk
3/4 c. water, buttermilk or milk

Combine flour and seasonings in a bowl. Combine water (or milk) and egg yolk. Gradually add to dry ingredients. Heat Crisco to 365 degrees in deep pan or fryer to a depth of about 2". Moisten chicken pieces. Dip in seasoned flour then into batter then back in flour. Fry in hot Crisco for 15 to 18 minutes or until well browned. Drain on paper. 5 to 6 servings.

SPANISH TORTILLA

2007-10-12T16:41:00.001-07:00

1 1/2 onions, diced
6-7 potatoes
Salt to taste
7 eggs
Olive oil

Peel and dice onions. Set aside in a bowl. Peel potatoes and cut into quarters. Slice potatoes very thinly and mix with the onions. Add salt to taste. Heat the olive oil and fry the potatoes and onions until soft.

Meanwhile, break and beat the eggs in a bowl. Drain the fried potato and egg mixture and add to the eggs. Mix well. Heat a small amount of oil in an 8-inch saute pan.

Pour about 1 inch of the mixture into the pan. Cook one side until eggs are set. Flip onto a plate to turn the tortilla over. Return to pan and cook other side until egg mixture is set. Remove onto a serving plate. May be eaten hot or cold. Yield 3 small (8 inch) tortillas.

Thai chicken curry

2007-10-12T16:32:00.000-07:00

1 can unsweetened coconut milk
1 tablespoon chopped fresh ginger
1 clove garlic, chopped
1/2 small onion, chopped
1 teaspoon grated lemon peel
1/2 teaspoon red pepper flakes
2 teaspoons paprika
1 teaspoon curry powder
1 1/2 lb skinless chicken breasts, cut into 2 inch strips
1 to 2 tablespoons of fish sauce* (found mine at that international supermarket)
12 oz of fresh spinach
1/2 cup basil, cut into strips
1/2 teaspoon salt
cooked rice

1. puree 1/2 cup of the coconut milk, ginger, garlic, onion, lemon peel, pepper flakes, paprika & curry in blender.

2. heat coconut milk mixture in skillet over medium-high heat. cook til it gets thicker..maybe 2 minutes.
add chicken, remaining coconut milk & fish sauce.
heat to boiling, then reduce heat to low. simmer, uncovered for about 10 minutes or til chicken is done.
stir in salt, basil & spinach (a handful at a time)

serve over rice.

i doubled this recipe last night. i also had to thicken the sauce up with cornstarch, since it was a bit too runny for me.
i didn't have basil and i forgot to get more garlic while shopping, so i didn't add those.

oh, and a tip for peeling ginger root....use a spoon to peel it :)
i love fresh ginger...it smells so nice. i added the ginger peels and some extra lemon peel to water and simmered it on the stove..smelled nice! :)

anyway,
ingredients to be pureed:

added the coconut milk:

added the chicken:

added the fish sauce:

added the spinach:

rice. jason ordered some rice & the naan bread you will soon see from sitar (the indian place we love to go to) their rice is awesome. great by itself!:

mmm..that naan bread:

plated:

closer:

*fish sauce STINKS if you don't already know, so beware!

---submitted by beepboop----

Herbed Turkey and Dressing

2007-10-12T16:26:00.000-07:00

BASTING SAUCE:
2 1/4 cups chicken broth
1/2 cup butter or margarine
1/2 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon each: dried marjoram, rosemary and
1/4 cup fresh parsley -- chopped
2 Tablespoons dried chives
DRESSING:
1 pound sliced bread
1 pound bulk pork sausage
1/2 cup butter or margarine
4 cups celery -- thinly sliced
3 cups carrots -- thinly sliced
1/2 pound fresh mushrooms -- chopped
1/2 pound fully cooked ham -- cubed
2 cups green onions -- sliced
2 cups chopped pecans
1 large tart apples -- chopped
1 cup dried apricots -- chopped
1 Tablespoon rubbed sage
2 teaspoons dried marjoram
1 teaspoon dried rosemary
1 teaspoon salt
1/8 teaspoon ground nutmeg
4 eggs -- lightly beaten
1 16 pound turkey -- (16 to 18)
1 cup chicken broth

In a pan, bring broth, butter and salt to a boil. Add herbs;
set aside. Toast bread; cut into 1/2" cubes. Place in a bowl. In a
skillet, brown sausage; remove with slotted spoon and add to bread. Add butter
to drippings; saute celery, carrots, mushrooms, ham and onions for 15 min. Add
to bread mixture; stir in next eight ingredients. Add eggs and 3/4 cup basting
sauce; mix lightly. Stuff turkey with about 8 cups dressing. Skewer openings;
tie drumsticks together. Place on rack in roasting pan. Baste with some of
remaining basting sauce. Bake, uncovered at 325 degrees for 5 to 5-1/2 hours or
until thermometer reads 185 degrees, basting every 30 min. When turkey begins
to brown, cover lightly with foil. Add broth to remaining dressing; mix
lightly. Place in a greased 2-1/2 qt baking dish; chill. Cover and bake at 325
degrees for 1 hour; uncover and bake 10 min.

Old fashioned Square No Bake Cookies

2007-10-12T16:25:00.000-07:00

1/2 cup milk
2 cups sugar
1/2 cup butter
3 tablespoons cocoa
1/2 cup peanut butter
3 cups rolled oats
1 cup chopped nuts
1/2 teaspoon vanilla
1/2 teaspoon salt

Mix sugar, butter, cocoa, and milk in a large saucepan. Boil for about 5 minutes, stirring constantly. Remove from heat and add peanut butter. Stir until blended. Add rolled oats, nuts, vanilla, and salt. Put into 8"x8" square pan and chill. Cut into squares.

Sweet Potato Streusel

2007-10-12T16:22:00.000-07:00

Ingredients:

2 lb. sweet potatoes, peeled, cooked and mashed

6 Tbsp. butter or margarine, melted, divided

1/4 cup orange juice

1-1/2 tsp. salt

10 NABISCO Ginger Snaps, finely crushed

1/2 cup PLANTERS Chopped Pecans, toasted

()

Here's How to toast nuts (3 ways):

1. Nuts may be toasted in a dry skillet over medium heat. Cook and stir until they're golden brown.
2. To toast in the oven, spread nuts on a baking sheet. Bake at 350°, stirring occasionally, for about 10 to 15 minutes.
3. To toast in the microwave oven, place 1 cup of chopped nuts on a paper plate. Microwave uncovered on HIGH for 3 to 4 minutes, or until they smell toasted. Rotate the plate a half turn after 2 minutes. They will not brown.

Tips:

1. Warmed nuts are easier to chop.
2. Always taste nuts before using; rancid nuts will ruin whatever food they're used in.

3 Tbsp. brown sugar

PREHEAT oven to 350°F. Mix potatoes, 3 Tbsp. of the melted butter, the orange juice and salt until well blended. Spoon into 2-quart casserole dish.

MIX remaining 3 Tbsp. melted butter, the gingersnap crumbs, pecans and sugar until well blended; sprinkle over potato mixture.
BAKE 30 minutes or until topping is golden brown.

Prep Time: 15 mins.
Total Time: 45 mins.

Serving Size : 8

Potato Pirogies

2007-10-12T13:30:00.000-07:00

INGREDIENTS:

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 egg, beaten

2 tablespoons and 2 teaspoons cold water

1/4 pound bacon

1-1/4 pounds baking potatoes

1/4 cup shredded Cheddar cheese

salt and pepper to taste

1 ounce bacon

1/4 (32 ounce) jar sauerkraut - drained, rinsed and minced

2-1/4 teaspoons sour cream

salt and pepper to taste

DIRECTIONS:

1. To Make Dough: In a medium bowl combine the flour, salt, egg
and water. Mix all together to form dough; cover bowl and set aside.

2. To Make Potato Filling: Place potatoes in a large pot. Add water to
cover, bring to a boil, and boil for 25 to 35 minutes or until tender.
Remove potatoes from water and mash. Place bacon in a large, deep
skillet. Cook over medium high heat until evenly brown. Drain, crumble
and stir into mashed potatoes. Stir in cheese and season with salt and
pepper.

3. To Make Sauerkraut Filling: Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown. Drain, crumble and place
in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.

4. Roll reserved dough out on a floured surface. Cut circles out of
dough, using a small round container. Place a spoonful of potato or
sauerkraut filling in the center of each circle and fold over, pinching
edges together to seal. Bring a large pot of lightly salted water to a
boil; drop pirogies in boiling water and cook for 4 to 5 minutes, or
until they float.

Yams for Health

2007-10-12T13:29:00.001-07:00

4 medium Yams, peeled and sliced

1/2 t Finely shredded orange peel

1/2 c Orange juice

1 T Brown sugar

1/4 t Salt

1/4 t Cinnamon

1/8 t Allspice

In a large skillet, bring 1" of water to a boil. Add yams. Cover and

simmer for 20 minutes or until they are tender. Drain. In a small

bowl, mix orange peel, orange juice, brown sugar, salt, cinnamon and

allspice. Pour over yams in skillet. Cook and stir until bubbly.

Simmer, uncovered, for 5 minutes, spooning sauce over potatoes

occasionally to make a glaze.

Per serving: 135 calories, 0 fat.

Corn Pudding B

2007-10-12T13:28:00.001-07:00

1 can (15-1/2 oz.) whole kernel corn, drained

1 can (15 oz.) cream-style corn

1 pkg. (8-1/2 oz.) corn muffin mix

1 cup sour cream

1/4 cup (1/2 stick) butter or margarine, melted

3 eggs

PREHEAT oven to 375°F. Mix all ingredients until well blended.

SPOON into 13x9-inch baking dish sprayed with cooking spray.

BAKE 35 to 40 minutes or until golden brown. Serve with additional butter, if desired.

Corn Pudding A

2007-10-12T13:27:00.001-07:00

INGREDIENTS:

* 2 (10 ounce) packages frozen corn kernels, thawed
* 6 eggs
* 3 1/2 cups milk
* 1/2 cup butter, melted
* 4 tablespoons all-purpose flour
* 1 cup white sugar

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a blender or food processor blend the eggs very well. Add in the flour and sugar and blend well. Add the milk and blend slightly. Finally mix in the corn by hand. Stir in the melted butter and pour the mixture into a large casserole dish.
3. Bake at 350 degrees F (175 degrees C) for about 45 minutes. When the pudding is done the center should be solid and the top should have a nice golden brown color. Let rest for approximately 15 minutes then serve warm.

Potato Perogies

2007-10-12T13:26:00.000-07:00

INGREDIENTS:

* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 1/4 egg, beaten
* 2 tablespoons and 2 teaspoons cold water
* 1/4 pound bacon
* 1-1/4 pounds baking potatoes
* 1/4 cup shredded Cheddar cheese
* salt and pepper to taste
* 1 ounce bacon
* 1/4 (32 ounce) jar sauerkraut - drained, rinsed and minced
* 2-1/4 teaspoons sour cream
* salt and pepper to taste

DIRECTIONS:

1. To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside.
2. To Make Potato Filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. Remove potatoes from water and mash. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper.
3. To Make Sauerkraut Filling: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.
4. Roll reserved dough out on a floured surface. Cut circles out of dough, using a small round container. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.

Sherbet Punch

2007-10-12T13:25:00.001-07:00

Sherbet Punch
2 qt lime sherbet
2 qt ginger ale
2 gt 7-up (R) or Sprite (R)

Mix equal parts sherbet, 7-up and ginger ale to desired taste and consistency. Makes 1 average bowl of punch. Can increase as needed. This recipe is also good with raspberry or orange sherbet.

COCA-COLA CAKE

2007-10-12T13:23:00.001-07:00

2 c. cake flour
2 c. sugar
2 sticks butter
3 tbsp. cocoa
1 c. Coca Cola
2 eggs, beaten
1/2 c. buttermilk
1 tsp. soda
1 1/2 c. miniature marshmallows
1 tsp. vanilla

Combine cake flour and sugar. Heat butter, cocoa, and Coca Cola to a boil. Combine buttermilk, soda, marshmallows, and vanilla. Pour boiling Coke mixture over flour and sugar. Mix thoroughly. Add to eggs/buttermilk mixture and beat well. Bake in greased flat cake pan at 350 degrees for 30 to 35 minutes.

COLA FROSTING:

1 stick butter
3 tbsp. cocoa
6 tbsp. Coca Cola
1 lb. confectioners' sugar
1 c. chopped nuts
1 tsp. vanilla

Combine butter, cocoa, and Coca Cola and boil. Pour above boiled mixture over confectioners' sugar. Add chopped nuts, vanilla, and blend thoroughly. Spread over warm cake.

Microwave Fudge

2007-10-12T13:22:00.001-07:00

Easy chocolate fudge made in the microwave oven.

# 3 2/3 cups confectioners' sugar
# 1/2 cup cocoa
# 1/4 cup milk
# 1/2 cup butter
# 1 tablespoon vanilla
# 1/2 cup chopped pecans, optional

Combine and cook confectioners' sugar, cocoa, milk, and butter on high power until butter is melted, about 2 to 3 minutes. Stir until smooth. Blend in vanilla and pecans. Spread into a buttered 8-inch square pan. Cut microwave fudge in squares.

Easy Strawberry Pie

2007-10-12T13:21:00.000-07:00

-1 pint strawberries, hulled
-8 oz. Cool Whip Lite
-8 oz. cream cheese, softened
-1/4 cup sugar
-1/2 tsp. vanilla
-graham cracker pie crust

Arrange strawberries in bottom of pie crust. Mix sugar, cream cheese, and vanilla. Fold in Cool Whip Lite. Spoon over berries. Chill for three hours, then serve.

-Contributed by Mona

Chow Mein Clusters

2007-10-12T13:19:00.000-07:00

2 cups butterscotch chips
2 cups chow mein noodles
1 cup salted peanuts

1. In a double boiler over simmering water, melt the butterscotch morsels, stirring frequently until smooth. Remove from heat, and stir in the chow mien noodles and peanuts.
2. Drop by teaspoonfuls onto waxed paper. Refrigerate until firm.

Easy No Cook Fudge

2007-10-12T13:18:00.000-07:00

Easy No Cook Fudge
.... with a unique flavor!

¾ cup butter, divided
1-oz. square baking chocolate
1¼ cup sugar
2 teaspoons vanilla, divided
1 egg
2 cups crushed graham crackers (any flavor - I love the chocolate ones)
1 cup flaked coconut
½ cup nuts
2 tablespoons light cream or coffee creamer
2 cups confectionary sugar
1 cup semisweet chocolate chips or milk chocolate
1 tablespoon shortening

Melt ½ cup butter and baking chocolate.
Blend in sugar, 1 teaspoon vanilla, egg, graham crackers, coconut, and nuts.
Mix well with a spoon, then with hands.
Press mixture in an ungreased 11 ½ x 7 ½ x 1 ½ inch pan; refrigerate.
Mix together ¼ cup butter, light cream, confectionary sugar and 1 teaspoon
vanilla; beat well.
Spread over chocolate mixture in pan; chill.
Melt semisweet chocolate and shortening over hot, not boiling water.
Spread melted chocolate over white filling; chill.
Cut into 1 inch squares.
Store in refrigerator

***from http://littlepixey.blogspot.com/2004_02_01_littlepixey_archive.html#107695020329688014 ***

No Bake Cookies II

2007-10-12T13:17:00.000-07:00

2 cups white sugar
3 tablespoons unsweetened cocoa powder
1/2 cup margarine
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

1. In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
2. Add quick cooking oats, peanut butter, and vanilla; mix well.
3. Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.

Old fashioned Square No Bake Cookies

2007-10-12T13:16:00.002-07:00

SOFT gingerbread cookies

2007-10-12T13:16:00.001-07:00

these are so very good...and if you make this whole recipe, you'll have about 100 cookies (if you use a 3-4 inch cookie cutter)...so some of you might want to half this recipe. :)

in a big big big bowl, mix all these ingredients together.

1 pint* of sugar
1 pint of shortening
1 pint of molasses**
1 pint hot water
2 teaspoons baking soda (mix in with hot water)
3 teaspoons ginger
3 eggs
add vanilla

mix with flour*** till stiff****
then place on a floured surface to roll out (roll out to about 1/4 inch thick) and cut out...you'll use a lot of flour for this too
bake at 350 for 12 minutes

* 1 pint = 2 cups
** buy 2 jars of grandma's or other molasses
*** you'll end up using a lot of flour ( I used almost a 5 lb. bag)
**** it will be close to the consistency of play-doh and it gets tough to mix, but it is well worth it!

---submitted by beepboop---

MICROWAVE CHOCOLATE FUDGE

2007-10-12T13:14:00.000-07:00

Another easy chocolate fudge made in the microwave oven.

# 1 (12 oz.) pkg. semi-sweet morsels
# 1 (14 oz.) can sweetened condensed milk
# 1 1/4 c. chopped walnuts
# 1 tsp. vanilla

In glass dish, combine chocolate chips and sweetened condensed milk. Microwave 3 minutes on high. Stir until smooth. Add walnuts and vanilla. Spread into foil-lined 8-inch square pan.

Chill until firm, 2 hours.

Yields: 1 1/4 pounds.

The perfect fudge recipe for people who don't cook.
-----
Recipe from back of Nestle's package!