Breadsticks
Ingredients and Directions:
1 cup Master Mix
1/4 cup water (about)
1/4 cup cornmeal or flour
sesame or caraway seeds
1/4 teaspoon salt
Combine mix and additional ingredients and store in jar
Friday, October 3, 2008
Brownies
Brownies
Ingredients and Directions:
1/4 Cup cocoa
1/4 Cup Butter
1/4 Cup applesauce
2 Tablespoons Sweet 10- Sweetener -- Liquid
2 Tablespoons vanilla
2 Eggs -- Beaten
1 Cup flour
1/2 Teaspoon salt
1 1/2 Teaspoons baking soda
1/4 Cup nuts -- chopped
Sift cocoa, flour, salt and baking soda and mix well. Add vanilla, sweetener, eggs. Stir until well-blended and add the dry ingredients. Mix until well-blended, stir in chopped nuts, pour into a greased 8" square pan. Level batter smoothly. Bake at 325 degrees for 20 minutes. Cut into 16 squares. Calories: 82 Exchanges: 1/2 bread, 1 fat
Ingredients and Directions:
1/4 Cup cocoa
1/4 Cup Butter
1/4 Cup applesauce
2 Tablespoons Sweet 10- Sweetener -- Liquid
2 Tablespoons vanilla
2 Eggs -- Beaten
1 Cup flour
1/2 Teaspoon salt
1 1/2 Teaspoons baking soda
1/4 Cup nuts -- chopped
Sift cocoa, flour, salt and baking soda and mix well. Add vanilla, sweetener, eggs. Stir until well-blended and add the dry ingredients. Mix until well-blended, stir in chopped nuts, pour into a greased 8" square pan. Level batter smoothly. Bake at 325 degrees for 20 minutes. Cut into 16 squares. Calories: 82 Exchanges: 1/2 bread, 1 fat
Brownie Mix In A Jar
Brownie Mix In A Jar
Ingredients and Directions:
2 1/4 cups white sugar
2/3 cup cocoa
1/2 cup chopped pecans
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Mix together flour, baking powder, and salt. Set aside.
Layer ingredients in a 1 quart "wide mouth" canning jar. Press each layer firmly in
place before adding the flour mixture. NOTE: Be sure to wipe out the inside of the
jar with a dry paper towel after adding the cocoa powder.
Ingredients and Directions:
2 1/4 cups white sugar
2/3 cup cocoa
1/2 cup chopped pecans
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Mix together flour, baking powder, and salt. Set aside.
Layer ingredients in a 1 quart "wide mouth" canning jar. Press each layer firmly in
place before adding the flour mixture. NOTE: Be sure to wipe out the inside of the
jar with a dry paper towel after adding the cocoa powder.
Brownie Cakes
Brownie Cakes
Ingredients and Directions:
2 Canning jars (wide mouth)
1 c All-purpose flour
1 c Sugar
1/2 ts Baking soda
1/4 ts Ground cinnamon (optional)
1/3 c Butter or Margarine
1/4 c -Water
3 tb Unsweetened cocoa powder
1/4 c Buttermilk
1 Egg beaten
1/2 ts Vanilla extract
1/4 c Walnuts finely chopped
Here's one you can start out with, it makes 2 jars. Every recipe technique is the
same, just different ingredients.. Sterilize, two 1-pint straight-sided wide-mouth
canning jars especifically made for canning jams and jellies lids and rings by
boiling for 10 minutes (keep the lids and rings in the hot water until ready to
use) set aside. In a small bowl stir together flour, sugar, baking soda and
cinnamon, if desired. Set aside. In a medium saucepan combine butter or margarine,
water and cocoa powder; heat and stir until butter or margarine is melted and
mixture is well blended.
Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla, beat by
hand until smooth. Stir in nuts. Pour mixture into the prepared canning jars; place
jars onto a cookie sheet. Preheat oven to 325-degrees.
Bake for 35-40 minutes or until a pick inserted deep into each cake comes out
clean. Remove cakes from the oven, one at a time. Place a lid, then a ring onto the
jars and screw down tightly. USE HEAVY-DUTY MITTS, the jars ARE HOT!!
Place jars onto your counter to cool. You'll hear a plinking sound. If you miss the
sound, wait until the cakes are cool and press on the lids, they shouldn't move at
all, that means they've sealed.
Store cakes in a cool, dark place. They should last up to a year--I don't know,
they've never lasted that long around here! If you'd like to decorate them, place a
wad of cotton in the center of each lid, then place a piece of decorative cloth,
about 3-inches larger in circumference than the lid, (cut with pinking shears) on
top of the cotton. Screw the ring back on (by this time the rings can be removed as
the lids should be sealed). Use your imagination when decorating--a hot glue gun
works wonders (dried flowers, ribbon, etc).
Ingredients and Directions:
2 Canning jars (wide mouth)
1 c All-purpose flour
1 c Sugar
1/2 ts Baking soda
1/4 ts Ground cinnamon (optional)
1/3 c Butter or Margarine
1/4 c -Water
3 tb Unsweetened cocoa powder
1/4 c Buttermilk
1 Egg beaten
1/2 ts Vanilla extract
1/4 c Walnuts finely chopped
Here's one you can start out with, it makes 2 jars. Every recipe technique is the
same, just different ingredients.. Sterilize, two 1-pint straight-sided wide-mouth
canning jars especifically made for canning jams and jellies lids and rings by
boiling for 10 minutes (keep the lids and rings in the hot water until ready to
use) set aside. In a small bowl stir together flour, sugar, baking soda and
cinnamon, if desired. Set aside. In a medium saucepan combine butter or margarine,
water and cocoa powder; heat and stir until butter or margarine is melted and
mixture is well blended.
Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla, beat by
hand until smooth. Stir in nuts. Pour mixture into the prepared canning jars; place
jars onto a cookie sheet. Preheat oven to 325-degrees.
Bake for 35-40 minutes or until a pick inserted deep into each cake comes out
clean. Remove cakes from the oven, one at a time. Place a lid, then a ring onto the
jars and screw down tightly. USE HEAVY-DUTY MITTS, the jars ARE HOT!!
Place jars onto your counter to cool. You'll hear a plinking sound. If you miss the
sound, wait until the cakes are cool and press on the lids, they shouldn't move at
all, that means they've sealed.
Store cakes in a cool, dark place. They should last up to a year--I don't know,
they've never lasted that long around here! If you'd like to decorate them, place a
wad of cotton in the center of each lid, then place a piece of decorative cloth,
about 3-inches larger in circumference than the lid, (cut with pinking shears) on
top of the cotton. Screw the ring back on (by this time the rings can be removed as
the lids should be sealed). Use your imagination when decorating--a hot glue gun
works wonders (dried flowers, ribbon, etc).
Wednesday, September 24, 2008
Kung Pao Chicken
Kung Pao Chicken:
Kung Pao Chicken (Family Features) - Kung Pao, a classic wok-prepared dish from China's Sichuan Province, was named to honor a 19th Century Chinese official whose title was actually Gong Ba, meaning "palatial guardian." Today it is a popular item on the menus of Szechuan-style restaurants here in the U.S. Restaurant critics often use the quality of Kung Pao's hot and tangy sauce as a measure of the chef's skills.
As is true of many Chinese dishes, the most difficult part of the recipe is in the sauce, and making it can be daunting for the home cook. But now, dishes such as Kung Pao Chicken are easy to make at home when using a purchased bottled sauce, such as Annie Chun's Kung Pao sauce. Traditional Kung Pao sauce is made with naturally brewed soy sauce, roasted sesame oil, ginger, garlic and chili.
When compared to dining out, this is a budget friendly dish that will please a hungry family and add some Asian flair to a week's line-up of dinners. The recipe below is an easy jumping off point for basic Kung Pao and can be made with many variations such as substituting tofu for chicken for a vegetarian entree, or by adding more seasonal fresh vegetables for color, fiber and nutrition.
Kung Pao Chicken
Serves 3 to 4
2 tablespoons vegetable oil
1 pound boneless, skinless chicken, cut into 1-inch cubes
1/2 cup diced onion
1/3 cup water chestnuts
2-3 dried red chiles (or 1/2 teaspoon chile powder)
1/4 cup roasted peanuts
1/3 cup Annie Chun's Kung Pao sauce
1 chopped green onions
Heat one tablespoon oil in wok over high heat. Stir fry chicken until meat is thoroughly cooked and set aside. Add remaining tablespoon oil to wok, heat and then add onion and water chestnuts and any other vegetables you might like to add; cook until fragrant. Return cooked chicken to wok, and add chili, peanuts, and sauce. Toss until heated through. Garnish with green onion. Serve over steamed rice.
Variations:
* In place of chicken, use seafood such as fresh shrimp or small bay scallops.
* For a heartier version, use thinly sliced beef flank steak strips and a diced green or red bell pepper.
* For vegetarian Kung Pao, use cubed firm tofu and a mix of vegetables such as diced colorful sweet pepper, snow peas or green beans.
Tips:
* For even cooking, be sure to cut vegetables into similar sized pieces and choose combinations of vegetables that cook in about the same amount of time.
* Choose brown or sprouted brown rice to get whole grains into the meal.
* Double or triple the recipe for an easy party entrée and plan on about one cup of cooked rice per person. Place rice on large round or oval platter and place Kung Pao over the rice. Garnish with some extra chopped, roasted peanuts.
Kung Pao Chicken (Family Features) - Kung Pao, a classic wok-prepared dish from China's Sichuan Province, was named to honor a 19th Century Chinese official whose title was actually Gong Ba, meaning "palatial guardian." Today it is a popular item on the menus of Szechuan-style restaurants here in the U.S. Restaurant critics often use the quality of Kung Pao's hot and tangy sauce as a measure of the chef's skills.
As is true of many Chinese dishes, the most difficult part of the recipe is in the sauce, and making it can be daunting for the home cook. But now, dishes such as Kung Pao Chicken are easy to make at home when using a purchased bottled sauce, such as Annie Chun's Kung Pao sauce. Traditional Kung Pao sauce is made with naturally brewed soy sauce, roasted sesame oil, ginger, garlic and chili.
When compared to dining out, this is a budget friendly dish that will please a hungry family and add some Asian flair to a week's line-up of dinners. The recipe below is an easy jumping off point for basic Kung Pao and can be made with many variations such as substituting tofu for chicken for a vegetarian entree, or by adding more seasonal fresh vegetables for color, fiber and nutrition.
Kung Pao Chicken
Serves 3 to 4
2 tablespoons vegetable oil
1 pound boneless, skinless chicken, cut into 1-inch cubes
1/2 cup diced onion
1/3 cup water chestnuts
2-3 dried red chiles (or 1/2 teaspoon chile powder)
1/4 cup roasted peanuts
1/3 cup Annie Chun's Kung Pao sauce
1 chopped green onions
Heat one tablespoon oil in wok over high heat. Stir fry chicken until meat is thoroughly cooked and set aside. Add remaining tablespoon oil to wok, heat and then add onion and water chestnuts and any other vegetables you might like to add; cook until fragrant. Return cooked chicken to wok, and add chili, peanuts, and sauce. Toss until heated through. Garnish with green onion. Serve over steamed rice.
Variations:
* In place of chicken, use seafood such as fresh shrimp or small bay scallops.
* For a heartier version, use thinly sliced beef flank steak strips and a diced green or red bell pepper.
* For vegetarian Kung Pao, use cubed firm tofu and a mix of vegetables such as diced colorful sweet pepper, snow peas or green beans.
Tips:
* For even cooking, be sure to cut vegetables into similar sized pieces and choose combinations of vegetables that cook in about the same amount of time.
* Choose brown or sprouted brown rice to get whole grains into the meal.
* Double or triple the recipe for an easy party entrée and plan on about one cup of cooked rice per person. Place rice on large round or oval platter and place Kung Pao over the rice. Garnish with some extra chopped, roasted peanuts.
Asian Chicken and Rice
Asian Chicken and Rice:
Asian Chicken and Rice Family Features - The number of Americans eating healthier foods, such as whole grains, reduced-cholesterol and reduced-fat items has increased over the last decade. Some foods, however, have always been healthy, but haven't received the attention they deserve.
But times are changing. The Food and Drug Administration (FDA) recently approved brown rice as a whole grain food that supports a healthy heart.
The new healthy heart claim states that whole grains, such as brown rice, may help reduce the risk of heart disease. Whole grains may also aid in weight maintenance. The 2005 United States Department of Agriculture (USDA) MyPyramid food guide program recommends that people eat at least three one-ounce equivalence of whole grain rice, bread or cereal every day. But, according to a recent USDA report, only about 11 percent of people's total grain servings come from whole grains.
There are easy ways to increase your whole grains. A one cup serving of almost any Uncle Ben's 100% Whole Grain product, such as Whole Grain Brown Rice, for example, meets the daily requirement.
Additional ways to include heart healthy whole grains in family meals include:
* Mixing brown and white rice together to slowly introduce whole grains to kids. A fun way to incorporate brown rice into everyday meals is by serving rice bowls, a convenient one plate meal that is a great partner to other healthy foods including assorted vegetables and lean proteins.
* Adding whole grain rice instead of pasta to soup and chili, or when making casserole dishes. This quick and easy substitute can add two of the three suggested daily servings of whole grains.
* Using whole grain rice as a base for stuffed vegetables such as bell peppers, zucchini, portabella mushrooms, eggplant, tomatoes and artichokes.
* Making vegetarian burgers using black beans, sautéed vegetables and whole grain rice, or adding whole grain rice to a vegetarian wrap with black beans, salsa and cheese for a quick lunch meal. Whole grain rice can also be added to homemade meatballs to add flavor and fiber.
* Remembering dessert. Make creamy rice pudding with whole grain rice for a tasty and nutritious treat.
You might also try the below recipe to create a tasty lunch.
Non-stick cooking spray
4 chicken breast halves
2 teaspoons ginger root minced
2 cloves garlic minced
1 1/2 cups chicken broth
1 1/2 cups Uncle Ben's Fast & Natural Whole Grain Instant Brown Rice
1 teaspoon sesame oil
3 cups assorted Asian vegetables such as bok choy, pea pods, red bell peppers
1/4 cup green onions sliced
Spray 10-inch skillet with non-stick spray and heat over medium heat until hot. Add chicken breasts and cook for 2-3 minutes until golden brown on both sides.
Add gingerroot and garlic, cook for 30 seconds. Add chicken broth, rice and sesame oil. Cover and bring to a boil, reduce heat and cook for 5 minutes.
Add assorted vegetables and continue to cook until liquid is absorbed. Just before serving, stir in green onions.
[Asian Chicken and Rice] Asian Chicken and Rice
Serves: 4
Prep Time: 30
Asian Chicken and Rice Family Features - The number of Americans eating healthier foods, such as whole grains, reduced-cholesterol and reduced-fat items has increased over the last decade. Some foods, however, have always been healthy, but haven't received the attention they deserve.
But times are changing. The Food and Drug Administration (FDA) recently approved brown rice as a whole grain food that supports a healthy heart.
The new healthy heart claim states that whole grains, such as brown rice, may help reduce the risk of heart disease. Whole grains may also aid in weight maintenance. The 2005 United States Department of Agriculture (USDA) MyPyramid food guide program recommends that people eat at least three one-ounce equivalence of whole grain rice, bread or cereal every day. But, according to a recent USDA report, only about 11 percent of people's total grain servings come from whole grains.
There are easy ways to increase your whole grains. A one cup serving of almost any Uncle Ben's 100% Whole Grain product, such as Whole Grain Brown Rice, for example, meets the daily requirement.
Additional ways to include heart healthy whole grains in family meals include:
* Mixing brown and white rice together to slowly introduce whole grains to kids. A fun way to incorporate brown rice into everyday meals is by serving rice bowls, a convenient one plate meal that is a great partner to other healthy foods including assorted vegetables and lean proteins.
* Adding whole grain rice instead of pasta to soup and chili, or when making casserole dishes. This quick and easy substitute can add two of the three suggested daily servings of whole grains.
* Using whole grain rice as a base for stuffed vegetables such as bell peppers, zucchini, portabella mushrooms, eggplant, tomatoes and artichokes.
* Making vegetarian burgers using black beans, sautéed vegetables and whole grain rice, or adding whole grain rice to a vegetarian wrap with black beans, salsa and cheese for a quick lunch meal. Whole grain rice can also be added to homemade meatballs to add flavor and fiber.
* Remembering dessert. Make creamy rice pudding with whole grain rice for a tasty and nutritious treat.
You might also try the below recipe to create a tasty lunch.
Non-stick cooking spray
4 chicken breast halves
2 teaspoons ginger root minced
2 cloves garlic minced
1 1/2 cups chicken broth
1 1/2 cups Uncle Ben's Fast & Natural Whole Grain Instant Brown Rice
1 teaspoon sesame oil
3 cups assorted Asian vegetables such as bok choy, pea pods, red bell peppers
1/4 cup green onions sliced
Spray 10-inch skillet with non-stick spray and heat over medium heat until hot. Add chicken breasts and cook for 2-3 minutes until golden brown on both sides.
Add gingerroot and garlic, cook for 30 seconds. Add chicken broth, rice and sesame oil. Cover and bring to a boil, reduce heat and cook for 5 minutes.
Add assorted vegetables and continue to cook until liquid is absorbed. Just before serving, stir in green onions.
[Asian Chicken and Rice] Asian Chicken and Rice
Serves: 4
Prep Time: 30
Garbanzo and Walnut Salad
Garbanzo & Walnut Salad:
Coarsely mashed garbanzo beans and finely chopped walnuts mingle with a lemon-garlic dressing in this unusual Turkish salad.
*1 can (about 1 lb.)garbanzos,drained
*2/3 cup finely chopped walnuts
*Lemon Dressing (recipe follows)
*Inner romaine lettuce leaves
In a large bowl,mash garbanzos until they resemble coarse crumbs ;stir in nuts. Prepare Lemon Dressing and add to garbanzo mixture,stirring until blended.
Spoon into center of a shalow bowl or plate and surround with lettuce leaves. Serve at room temperature. Makes about 6 servings.
LEMON DRESSING.In a small bowl,combine 6 tablespoons lemon juice;1/4 cup olive oil or salad oil; 2 cloves garlic, minced or pressed;and 1 teaspoon salt.Mix until well blended.
Coarsely mashed garbanzo beans and finely chopped walnuts mingle with a lemon-garlic dressing in this unusual Turkish salad.
*1 can (about 1 lb.)garbanzos,drained
*2/3 cup finely chopped walnuts
*Lemon Dressing (recipe follows)
*Inner romaine lettuce leaves
In a large bowl,mash garbanzos until they resemble coarse crumbs ;stir in nuts. Prepare Lemon Dressing and add to garbanzo mixture,stirring until blended.
Spoon into center of a shalow bowl or plate and surround with lettuce leaves. Serve at room temperature. Makes about 6 servings.
LEMON DRESSING.In a small bowl,combine 6 tablespoons lemon juice;1/4 cup olive oil or salad oil; 2 cloves garlic, minced or pressed;and 1 teaspoon salt.Mix until well blended.
Overnight Layered Chicken Salad
• Overnight Layered Chicken Salad :
A Creamy curry-flavored dressing accents layers of crips vegetables and chiken for grunchy luncheon entree.Garnish the make -ahead salad with spanish peanuts and cherry tomato halves.
*6 cups shredded iceberg lettuce
*1/4 pound bean sprouts
*1 can (8 oz) water chestnuts,drained and sliced
*1/2 cup thinly sliced green onions( including tops)
*1 medium- size cucumber, thinly sliced
*About 4 cups cooked chicken,cut into 2 to 3-inch strips
*2 packages (6 oz. each ) frozen pea pods,thawed
*2 cups mayonnaise
*2 teaspoons curry powder
*1 teablespoon sugar
*1/2 teaspoon ground ginger
*1/2 cup Spanish peanuts
*12 to 18 cherry tomatoes, halved
Spread lettuce evenly in a wide 4- quart glass serving bowl. Top with a layer each of bean sprouts,water chestnuts,onions,cucumber,and chicken. Pat pea pods dry and arrange on the top.
In a small bowl,stir together mayonaise,curry powder,sugar,and ginger. Spread mayonnaise mixture evenly over pea pods. Cover and refrigerate for several hours until next day.
Just before serving,garnish with nuts and tomato halves. To serve,use a spoon and fork to lift out servings,scooping down to bottom of dish to include all layers. Makes 10-12 servings.
Shanghai Tofu and Peanut Salad
• Shanghai Tofu & Peanut Salad :
Though Chinese cooks typically serve this salad as a side dish, it also makes a good main course for a meatless lunch. Lightly sweet dressing,spiced with cayenne,coats the chilled tofu,crisp vegetables,and coarsely chopped peanuts.
*1 package (1 lb.)medium-firm tofu (bean curd)
*Salad Oil
*Sesame Dressing (recipe follows)
*3/4 pound sprouts
*1 medium - size cucumber
*1 cup shredded carrots
*3 green onions ( including tops),thinly sliced
*3/4 cup coarsely chopped salted peanuts
*Fresh coriander (cilantro) sprigs
*Green onions ,sliced diagonally into 1/4-inch pieces
Cut tofu crosswise into 1-inch thick slices. Let drain in a colander for 15 minutes,then place beetween paper towels and gently press out excess water. Place tofu on a rack in a shallow rimmed baking pan and brush all surfaces with oil.
Bake in 350o oven for 20 minutes. Let cool,then cut into 1/4 by 1/4 by 1-inch strips. Prepare Sesame Dressing and add tofu stirring gently to coat. Cover and refrigerate for 30 minutes or up to 24 hours.
Meanwhile,fill a 4quart pan half-full with the water. Bring to boil over high heat. Add bean sprouts and cook for 10 seconds; then drain again. cover and refrigerate.
Peel cucumber,if desired,and cut in half lengthwise. Scoop out and discard seeds,if large, and slice thinly;cover an refrigerate.
Just before serving,combine tofu and dressing,bean sprouts,cucumber,2/3 cup of the carrots,coriander,and diagonally sliced onions. Makes 4 to 6 servings.
SESAME DRESSING.In a bowl,stir together 1/4 cup white wine vinegar, 2 teaspoons each sugar and salad oil, 1 teaspoons soy sauce, 11/2 teaspoon sesame oil, 3/4 teaspoon salt, and 1/4 teaspoon ground red pepper( cayenne).
Though Chinese cooks typically serve this salad as a side dish, it also makes a good main course for a meatless lunch. Lightly sweet dressing,spiced with cayenne,coats the chilled tofu,crisp vegetables,and coarsely chopped peanuts.
*1 package (1 lb.)medium-firm tofu (bean curd)
*Salad Oil
*Sesame Dressing (recipe follows)
*3/4 pound sprouts
*1 medium - size cucumber
*1 cup shredded carrots
*3 green onions ( including tops),thinly sliced
*3/4 cup coarsely chopped salted peanuts
*Fresh coriander (cilantro) sprigs
*Green onions ,sliced diagonally into 1/4-inch pieces
Cut tofu crosswise into 1-inch thick slices. Let drain in a colander for 15 minutes,then place beetween paper towels and gently press out excess water. Place tofu on a rack in a shallow rimmed baking pan and brush all surfaces with oil.
Bake in 350o oven for 20 minutes. Let cool,then cut into 1/4 by 1/4 by 1-inch strips. Prepare Sesame Dressing and add tofu stirring gently to coat. Cover and refrigerate for 30 minutes or up to 24 hours.
Meanwhile,fill a 4quart pan half-full with the water. Bring to boil over high heat. Add bean sprouts and cook for 10 seconds; then drain again. cover and refrigerate.
Peel cucumber,if desired,and cut in half lengthwise. Scoop out and discard seeds,if large, and slice thinly;cover an refrigerate.
Just before serving,combine tofu and dressing,bean sprouts,cucumber,2/3 cup of the carrots,coriander,and diagonally sliced onions. Makes 4 to 6 servings.
SESAME DRESSING.In a bowl,stir together 1/4 cup white wine vinegar, 2 teaspoons each sugar and salad oil, 1 teaspoons soy sauce, 11/2 teaspoon sesame oil, 3/4 teaspoon salt, and 1/4 teaspoon ground red pepper( cayenne).
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