Welcome to my site and enjoy some of the recipes. I hope you come visit again and if you would like for a recipe or recipes posted on any one of my sites just email at valonda@webtv.net. Have fun and keep cooking safely.
4 boneless chicken breast 1/2 tsp.season salt 1/2 tsp. black pepper 1/2 tsp. italian season 1/4 c. Ceasar Salad Dressing PREPARATION: 1. Clean chicken breast as usual. Season chicken with season salt, black pepper, and italian season. 2. Place chicken in a baking dish. Coat with Ceasar Salad Dressing. Let marinate for 1 hour or overnight for best results. 3. Place chicken on grill, bake or broil until done. ******************************************************** GARLIC SHRIMP 1/2 cup margarine or butter 2 tablespoons garlic salt 1/8 teaspoon red pepper sauce 3 pounds cleaned raw shrimp 1 can (8 ounces) sliced water chestnuts,drained 1 large green pepper,cut into rings 1 tablespoon finely chopped onion 1/2 teaspoon salt 1/2 teaspoon dried tarragon leaves PREPARATION: Form a pan, 11 x 11 x 1/2inch, from double thickness heavy-duty aluminum foil.Place margarine,garlic salt & pepper sauce in pan;place on grill 4-6 inches from medium-hot coals until margarine is melted.Remove pan from grill; add remaining ingredients.Cover pan with piece of aluminum foil,sealing edges well.Grill until shrimp is done 20-30 mins.
Fresh Peach and Bluberry Pie 1 refrigerated pie crust (from 15-oz.pkg.) 4 cups sliced peeled peaches ²/³ cups sugar 3 tablespoons lemon juice 1 envelope unflavored gelatin ¹/² cup orange juice ¹/4 cup peach-flavored schnapps or water 1 cup blueberries Prepare and bake pie crust according to package direction for one-crust baked shell using 9-inch pie pan. Cool completely. PREPARATIONS: In large bowl, combine peaches,sugar and lemon juice; set aside. In small sauce pan, sprinkle gelatin over orange juice; let stand 5 to 10 minutes to soften. Bring to a boil,stirring constantly,until gelatin dissolves. Remove from heat. Stir in shnapps. Cool 5 minutes in freezer. Pour cooled gelatin mixture over peach. Add blue- berries;toss to mix. Chill 5 to 10 minutes in freezer. Pour cooled fruit mixture into cooled baked shell. Refrigerate 1 hour or until set. 8 servings. >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> Aloha Cheesecake Amount Measure Preparation 1 cup vanilla wafer crumbs 1/4 cup margarine, melted 16 ounce cream cheese, softened 1/3 cup sugar 2 tablespoon milk 2 large eggs 1/2 cup macadamia nuts, toasted 8 1/2 ounce crushed pineapple, drained 1 med kiwi peeled, sliced Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen caek from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit. Serves 10 ----------------------------------------------------------- Butterscotch Cheesecake -----crust----- 1/2 cup butter, soft 1 cup flour(-1tbsp) 1 tablespoon confectioner's sugar 1/2 cup fine chopped pecans -----cheese filling----- 8 ounce cream cheese, softened 1 cup confectioner's sugar 2 pint whipping cream, whipped -----butterscotch filling----- 2 package butterscotch pudding 3 cup milk -----topping----- 2 pint whipping cream, whipped 1 tablespoon sugar Crust: Cut butter into flour. Mix thoroughly. Add pecans ( pecans make a difference) Mix spread in 13x9 pan or 2 pie plates. Bake at 350 F 15 minutes. Cool. Cheese filling: Mix together cream cheese and sugar. Add whipped whipping cream or cool whip (9oz).Mix thorougly. Spread on cooled crust. Chill in fridge. Butterscotch filling: Cook pudding mix with milk, cool, spread oin set chilled cheese layer. Chill in refrigerator. Tppong: Whip whipping cream until foamy and add sugar. whip until light peaks form.( or use 1 9-oz container of cool whip. SERVES 1 ----------------------------------------------------------- Cookies And Cream Cheesecake 2 cup cream-filled cookies * 6 tablespoon margarine, softened 1 package unflavored gelatin 1/4 cup cold water 8 ounce cream cheese softened 1/2 cup sugar 3/4 cup milk 1 cup whipping cream, whipped 1 1/4 cup creme-filled cookies ** * The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done. ** These cookies should be chocolate cream filled cookies and should be coarsely chopped. Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm. SERVES:8 ----------------------------------------------------------- Original "Philly" Cheesecake 1 cup graham cracker crumbs 3 tablespoon margarine, melted 24 ounce cream cheese, softened 3/4 cup sugar 5 tablespoon lemon juice 1 1/2 teaspoon grated lemnon peel 1 teaspoon vanilla 3 large eggs, separated Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over crust. Bake at 300 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with cherry pie filling or fresh fruit, if desired. SERVES:10 ----------------------------------------------------------- Oreo Cheesecake -----crust----- 25 oreos 4 tablespoon butter melted -----filling----- 1 1/4 cup sugar 2 tablespoon flour 4 eggs room temp 3 egg yolks room temp 1/3 cup whipping cream 1 teaspoon vanilla 1 3/4 cup oreos, crushed approx 15 -----topping----- 1/4 cup sugar 2 cup sour cream 1 teaspoon vanilla Beat cram cheese, add 1-1/4 c sugar, beat 3 mins. Mix in flour, while beating, add eggs and yolks, mixing until smooth. Beat in whipping cream and 1 t vanilla. Pour 1/2 into crust. Srpinkle oreos, add rest of filling. Place pan in 425 oven for 15 mins. Reduce heat to 225 and bake for 50 mins Remove from oven, turn oven temp to 350. Stir sour cream, 1/4 c sugarand 1 t vanilla together, spread over cake, bake 7 mins more. Remove from oven, cool to room temp in draft-free place. Cover and refrigerate ovnight or up to 3 days. Before serving remove sides of pan. Serve chilled. SERVES:6 ----------------------------------------------------------- White Chocolate Raspberry Cheesecake rita taule (btvc62a) -----crust----- 2 cup plain dry bread crumbs 1/2 cup chopped pecans 1/2 cup butter 1 teaspoon cinnamon 1/2 cup sugar -----filling----- 2 pound room temperature cream chees 1 cup sugar 5 jumbo eggs 6 ounce melted white chocolate 1 pint raspberries 1/2 cup whipping cream 1/4 cup cornstarch 1 tablespoon vanilla -----topping----- 2 tablespoon rum, optional 1 pint raspberries 1/2 cup water 1/2 cup sugar 1/4 cup cornstarch For crust: Put pecans in small bowl with butter and microwave on high 1 1/2 minutes. Stir dry ingredients together in 10-inch springform pan. Add butter and nuts and mix well. Pat onto bottom and sides. For filling: Beat cream cheese until light. Add sugar and beat until light and fluffy. Add eggs one at a time; beating after each. Add remaining ingredients except berries and mix well. Pour into pan. Drop berries on top push down with fork so that batter covers them. Bake at 350 for 1 1/2 hours in which a pan of water has been placed on the bottom rack. Remove from oven and run knife around the edge to loosen from pan and prevent a cracked cake when cooling. For topping: 1 pint raspberries 1/2 cup water 1/2 cup sugar 1/4 cup cornstarch 2 Tbl rum (optional) Stir sugar and corn- starch WELL in saucepan. Add berries and water and cook over medium heat until thick and bubbly. Stir in rum. Pour over cooled cake. (I refrigerate the cake for a day first, then put topping on just before serving). SERVES:12 ----------------------------------------------------------- ***APPERTIZERS*** Anchor Bar Hot Wings The key to good Buffalo Wings is how you prepare them as well as the ingredients and the handling of the wings. The most successful wings served up here in Buffalo are what they call "Grade A Grinders." Fresh wings that are very large and meaty. Usually, you cannot get them in a frozen package, but can get them from a poultry dealer. Once you find them make sure they are absolutely fresh. Wash them in cold water, split them at the joint and remove the tips. Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings. THIS IS A REAL KEY. Drying the wings under refrigeration will help to make them a much crispier product, once deep fried. Next, use a deep fryer or a very heavy deep pot with a thermometer and add the oil. Peanut oil is very good, or a commercial product such as can be found at a restaurant cash and carry called Mel Fry. Heat the oil up SLOWLY, to 365F, and depending on the size of the fryer, deep fry the dry wings 6-8 minutes in small batches, unti l thoroughly done and golden brown. Hold the cooked wings in a warm oven if necessary. A combination of melted margarine and hot sauce in the ratio of 1 part margarine to 3 parts hot sauce will add the right zing. The key here is to add just enough sauce to coat the wings - the more sauce you add, the hotter they will be. For the very brave, 1 part margarine to 3 parts hot sauce and 1 part Tabasco is referred to as "Suicidal Wings" by the late and dear Don Bellissimo, who owned the Anchor Bar. Working quickly, place the deep fried wings in a large bowl and add the sauce mixture, shaking to coat them. There are many good hot sauces to use; the one they use is either Durkee Franks Red Hot Sauce or Wingers Original, again found in a restaurant cash and carry. Celery sticks and chunky blue cheese dressing (Ken's Buffalo Style Blue Cheese is a popular one) and plenty of napkins. Serves 12 ----------------------------------------------------------- Buffalo-Style Chicken Wings Amount Measure Preparation 12 chicken wings (about 2 lbs) 1/2 cup all purpose flour 2 tablespoons butter or margarine 1/4 cup sliced green onions 1 medium clove garlic, finely chopped 1 cup (8 ounces) wishbone sweet n' spicy french dressing 1 teaspoon thyme leaves 1 teaspoon oregano 1 teaspoon ground cumin 1/2 teaspoon hot pepper sauce ** First Alarm Chicken Wings: Add 1 teaspoon hot pepper sauce. Second Alarm Chicken Wings: Add 1-1/2 teaspoons hot pepper sauce. Third Alarm Chicken Wings: Add 2 teaspoons of Hot pepper sauce. In deep-fat fryer or large heavy skillet, heat oil to 375 degrees. Cut tips off chicken wings (save tips for soup.) Halve chicken wings at joint. Lightly coat chicken with flour, then carefully drop chicken, a few at a time into hot oil. Fry, turning occasionally, 15 minutes or until golden brown. Drain on paper towels. Meanwhile, in large skillet, melt butter and cook green onions with garlic over medium heat, stirring occasionally, 3 minutes or until onions are tender. Remove from heat and stir in sweet n' spicy French dressing, thyme, oregano, cumin, and hot pepper sauce. Add chicken and toss to coat. Serve with chunky blue cheese dressing and celery sticks. Serves 4 ------------------------------------------------------------ Garlic Chicken Wings Amount Measure Preparation 2 pounds wings, * 2 cups flour 2 tablespoons salt 1 tablespoon pepper vegetable oil 3 tablespoons finely chopped garlic 3/4 cup dry sherry 1/2 cup chicken broth * separated at joints; tips discarded in a strong plastic bag. Heat a large skillet with 2" of vegetable oil until hot. Shake wings in seasoned flour and fry until-> golden brown and crisp on both sides. Remove wings, drain on paper towels. When all wings are done, remove all but 2 Tblsp oil, leaving the browned bits on he bottom of the skillet. Add 3 Tblsp finely chopped garlic to the oil in the skillet and saute until soft, but not browned. Add 3/4 cup dry, Fino sherry into the skillet and scrape up the brown bits remaining. Add 1/2 cup chicken broth, stir and reduce the sauce by 1/3. It will become a bit thicker. Adjust seasoning with salt and pepper, return wings to sauce to heat briefly, coating with the sauce. Serves 6
MOM'S HOT WATER CORN BREAD 1 cup stone-ground yellow cornmeal ¹/² teaspoon salt 3 teaspoon sugar 1 cup boiling water 2 tablespoons butter or margarine PREPARATIONS: Preheat oven to 400 F. Combine cornmeal,salt.and sugar in medium bowl. Pour boiling water into dry ingredients ans stir well. Add butter or margarine and beat until mixed well. On greased baking sheet, spoon mixture to form 2¹/²x 1¹/²-inch ovals. Bake 20 minutes or until edges are crispy and brown. Makes about 12 ovals.