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Chocolate pudding
Ingredients
2 cups whole milk
1/2 cup sugar
1/3 cup natural cocoa powder
4 teaspoons cornstarch
3 large egg yolks
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
3/4 cup whipping cream
Directions
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan.
Bring to a simmer, over medium-high heat. Remove from the heat.
Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks,
and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high
heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking
until thick, about 2 or 3 minutes more.
Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for
at least 4 hours or ideally overnight until set.
Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk
or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy.
Serve each pudding with a dollop of whipped cream on top.
Blueberrys
Ingredients
3 cups flour
3 cups blueberries fresh; picked over, washed and dried
2 tablespoons cornstarch
1/4
cup butter, unsalted
1/4 cup Crisco
1 1/2cups sugar
4 eggs
2 tablespoons baking powder
1 tsp. baking soda
1
teaspoon salt
1 teaspoon vanilla
3/4 cup cold milk
1/4 cup butter melted
about 12 teaspoons sugar to top the muffins
Bacon Grilled Cheese With Pears
Ingredients
French or Italian loaf bread, sliced
Bacon, cooked
Bartlett pear
Sharp white cheddar cheese
(high quality)
Butter, softened and spreadable
Directions
Heat a cast iron skillet to medium high heat. Layer your sandwich - bread slice, cheese, pear slices,
bacon, bread slice. Spread butter over the top of the sandwich. Place the sandwich top side down (butter side down) on the
hot pan. Butter the exposed side of the sandwich. Let cook for a minute and then use a metal spatula to turn the sandwich
over to its other side.
While you are toasting the sandwich on the remaining side, press down on the sandwich with a spatula.
Alternatively, you can mimic a Panini Press (albeit without the ridges) by heating a smaller cast iron pan on a separate
burner. Use the weight of this pan to press down on the sandwich from above.
The sandwich is done when the sides are toasted and the cheese is melted. Cut in half and serve.
Chicken Enchiladas
Ingredients
# 3 tablespoons vegetable oil
# 1 1/2 pounds skinless boneless chicken breast
# Salt
and pepper
# 2 teaspoons cumin powder
# 2 teaspoons garlic powder
# 1 teaspoon Mexican Spice Blend
# 1 red onion,
chopped
# 2 cloves garlic, minced
# 1 cup frozen corn, thawed
# 5 canned whole green chiles, seeded and coarsely
chopped
# 4 canned chipotle chiles, seeded and minced
# 1 (28-ounce) can stewed tomatoes
# 1/2 teaspoon all-purpose
flour
# 16 corn tortillas
# 1 1/2 cups enchilada sauce, canned
# 1 cup shredded Cheddar and Jack cheeses
# Garnish:
chopped cilantro leaves, chopped scallions, sour cream
Directions
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken
over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican
spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles.
Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to
saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more
pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla
in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas
in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish
with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Corn Casserole
Ingredients
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
- 1 cup sour cream
- 1/2 cup (1 stick) butter, melted
- 1 to 1 1/2 cups shredded Cheddar
Directions
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream,
and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from
oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes
and then serve warm.
Turkey Meatloaf with Red Pepper Sauce
Ingredients
* 2 pounds ground turkey (preferably dark meat only)
* 2 eggs
* 3 ounces tomato paste (1/2 of 1 small can, reserving rest for the sauce)
* 1 teaspoon salt
* 1/8 to 1/4 teaspoon cayenne pepper
* 1/2 cup plain bread crumbs
* 1 small onion, finely chopped
* 2 cloves garlic, pressed
Red Pepper Sauce:
* 3 ounces tomato paste (from reserved 1/2 can)
* 1 small onion, roughly chopped
* 1 clove garlic, peeled
* 1 small red pepper,
seeded, cored, and roughly chopped
* 1 cup water
* 1/2 teaspoon salt
* 15 grinds black pepper
Directions
Meatloaf:
Preheat oven to 350 degrees F.
In a large mixing bowl, mix together all the ingredients for the meatloaf and work together
completely by hand until all ingredients are evenly distributed and the mixture is uniform. Place meat mixture into a 9 by
13-inch baking dish and shape into a loaf about 11 inches long and 4 inches wide. It is important to form it like this so
that it cooks evenly throughout. The loaf should be in the middle of the pan with room on both sides for the sauce to pool.
Red Pepper Sauce:
Place all ingredients in a blender or food processor and puree until smooth. Cover the meatloaf
with the sauce and allow excess sauce to pool around the meatloaf. Cover pan with aluminum foil but avoid contact with meat
loaf by leaving at least a couple inches of space between the top of the meatloaf and the foil. Bake for 45 minutes, then
uncover and bake 45 minutes longer. Let rest for 15 minutes before cutting and serving.
How to Make Trail Mix
Ingredients
Raisins
Sunflower seeds
M&M's
Mixing bowl
Storage container
Peanuts
Peanut butter or butterscotch chips
Directions
Pour 4 cups of roasted, salted peanuts into a large Mixing Boul
Than Add 1 cup of roasted and salted sunflower seeds.
Toss in 3/4 cup of raisins.
Include 1 cup of M&M's to sweeten the deal. If you have kids, this is a wonderful treat to add
to this healthy snack
Add 1/2 cup of peanut butter or butterscotch chips to add a unique flavor.
Stir the mix thoroughly. Store in an air-tight container and voila, it' snack time!
Irish Stew
Ingredients
* 2 medium-sized onions, chopped
* Oil, for frying
* 1-ounce butter
* 1 sprig dried thyme
* 2 1/2 pounds best end of lamb neck, cut
into large pieces
* 7 carrots, chopped lengthways into 2-inch pieces
* 2 tablespoons
pearl barley
* 5 cups chicken stock, recipe follows
* Salt (recommended: Fleur
du Sel)
* Freshly ground black pepper
* 1 bouquet garni (parsley, thyme, and bay
leaf)
* 12 medium potatoes
* 1 bunch parsley, leaves finely chopped
* 1 bunch chives
* Serving suggestion: herb butter, recipe follows
Directions
In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until
they are translucent. Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots,
and pearl barley. Pour in the chicken stock so that it almost covers the meat and vegetables. Season with salt and pepper,
and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew,
cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.
Serve the stew in large flat soup bowls, and drizzle herb butter over the potatoes
or garnish with parsley and chives.
Stock:
Chicken carcass
1 onion
4 cups water
3 stalks celery, roughly chopped
Bay leaf
Salt and freshly ground black pepper
Preheat the stockpot. Combine ingredients in a large heavy-bottomed saucepan and cover with water.
Bring to boil and simmer for approximately 30 minutes. Then let it cool down and skim off the fat.
Yield: 6 servings
Herb Butter:
1 stick butter
1 small bunch parsley, finely chopped
1 small bunch chives, finely chopped
1 sprig thyme
Melt butter in a small saucepan. Add parsley, chives and thyme.
Yield: 6 servings
French Bread
Ingredients
1 tablespoon honey or sugar
3 tablespoons yeast
1 tablespoons salt
2 1/4 cups warm water110F
6
1/2 cups flour (use bread flour if you can find it)
3 cups boiling water (for oven steaming in baking pan, see below.)
Directions
Add the honey and yeast to warm water, mix well and let stand for 10 minutes. Add the remaining
ingredients and mix with a mixer and dough hook or knead by hand for ten minutes. Place the dough in a clean bowl; lightly
oil the top. Cover with a damp towel or plastic wrap and let rise until doubled in bulk (1 to 2 hours). Punch dough with fist
and proof once more. Knock dough down again and place on a floured surface. Cut the dough into 4 portions and shape into French-style
loaves. Place on a flat baking pan or in a special French bread loaf pan. Preheat oven to 425 F, let loaves rise for 40 minutes.
Pour
3 cups boiling water into a roasting pan and carefully place on the oven bottom. Brush the loaves with cold water, slash diagonally
3 times or snip with scissors. Place the dough in the oven on a rack above the pan of water and bake for twenty minutes. Remove
and cool on a rack.
Note: This dough is meant to be on the sticky side, so use extra flour when handling it. When using
the recipe for bread, rolls or focaccia be sure to give it a full 40 minutes of proofing, just before baking, after it is
formed into the desired shape. This recipe can also be used for pizza, calzone, focaccia and rolls.
Radiance Fruit Salad
Ingredients
Salad:
* 1/3 cantaloupe, cut into 3/4-inch chunks (about 2 cups)
* 1 (16 ounce) container strawberries, quartered (about 3 cups)
* 5 medium kiwis, peeled and cut into
3/4-inch chunks (about 2 1/2 cups)
Dressing:
* 3 tablespoons honey
* 3 tablespoons fresh lime
juice
* 1 teaspoon lime zest
* 3 tablespoons finely chopped fresh mint leaves
Directions
Place all of the fruit into a large bowl. In a small bowl, whisk the honey, lime juice, zest,
and mint. Right before serving, pour the dressing over the fruit and toss gently to combine.
Healthy Breakfast Sandwich
Ingredients
Nonstick cooking spray
4 eggs and 4 egg whites
1/4 cup minced chives
1/4
cup minced parsley
4 whole-wheat English muffins
4 1/2-inch round slices Canadian bacon
1 large beefsteak tomato, sliced into 1/2-inch
thick slices
Directions
Crack eggs and egg whites into a bowl and whisk. Add chives and parsley and stir
to incorporate. Spray a large nonstick skillet with cooking spray. Ladle 1/4 egg mixture into skillet and cook, omelet style,
until eggs are cooked through, about 1 to 2 minutes per side. Slide omelet onto a plate and repeat with remaining eggs; cover
with foil to keep warm. In same skillet, heat Canadian bacon until warm, about 1 to 2 minutes per side. Toast English muffin.
Fold omelet in to fit English muffin, then place omelet on 1 muffin half. Top with a bacon slice, then tomato, then top with
other muffin half. Per Serving
Hawaiian Pulled Pork Sandwiches
Ingredients
1 packet teriyaki marinade (recommended: McCormick Grill Mates)
1 tablespoon paprika
1 teaspoon fresh ground pepper
3 1/2 pounds pork
shoulder
1/2 cup chicken broth
1/2 cup brown sugar
1/4 cup soy sauce
1 cup chili sauce
1 (6-ounce) can pineapple juice
1 medium onion, chopped
2 carrots, chopped
8 hamburger rolls
Directions
Hawaiian Sauce:
* 2 tablespoon canola oil
* 1 tablespoon ginger,
chopped
* 2 teaspoons garlic, chopped
In small bowl, combine teriyaki mix, paprika and pepper.
Coat the pork the with rub mixture, patting until all rub is used. Set aside.
In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple
juice. Set aside.
Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the
carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and
cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board.
Using 2 forks carefully pull the meat into shreds. Serve the pork on rolls drizzled with the Hawaiian sauce or on the side
for dipping. Reserve the remaining pulled pork for the Round 2 Recipes, Pulled Pork Pot Stickers and Hawaiian Pizza.
Hawaiian Sauce:
In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft,
about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove
from heat and set aside.
Use the leftover sauce from this recipe to make Hawaiian Pizza, and use the leftover pork
to make Pork Pot Stickers.
Oatmeal Gronola
Ingredients
- 3 cups Oatmeal
- 1/3 cup pepitas (pumpkin seeds)
- 1/3 cup slivered almonds
- 1/3 cup chopped pecans
- 1/2 cup unsweetened coconut
- 4 Tbs butter
- 6 Tbs honey
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup dried fruit (cranberries, raisins, etc.)
Directions
Preheat oven to 325F. Mix the first five ingredients together in a large bowl. Melt the butter, honey,
salt and cinnamon together in a small saucepan. Pour the melted butter mixture over the dry ingredients and mix well.Spread
onto a rimmed baking sheet or roasting pan.
Bake at 325F for 15 minutes. Remove, stir, and return to oven for another
7 minutes.
Remove from oven and let cool (granola will brown further as it cools). Add dried fruit at this time. Store
in a sealed container.
Sticky Cinnamon Rolls
Ingrediants
Dough:
5 1/4 c. all- purpose flour
3/4 c. sugar
1 package yeast (1 oz.)
1
1/2 tsp. salt
1 1/2 c. water
3 tbsp. butter
1/4 c. vegetable shortening
2 eggs
1
tsp. cinnamon
Filling:
1 tsp. nutmeg
2 tsp. cinnamon
1 1/2 c. unsalted butter
1 1/2
c. sugar
Topping:
1 1/2 c. heavy cream
1 1/2 c. brown sugar
Directions
To make the dough, combine flour, sugar, yeast, cinnamon and salt in the mixers bowl. Heat water,
butte and vegetable shortening until it reaches 125 degrees F. Slowly pour this mixture into the eggs and whisk until combines.
Add to the dry ingredients in the mixing bowl and mix with a dough hook attachment. You may need additional flour depending
on the humidity. Mix 8 minutes on low speed. Place in a greased bowl, cover with plastic wrap and let double in size---about
45 minutes depending on the rooms temperature.
Mean while combine nutmeg, cinnamon, unsalted butter, and sugar and cream together with paddle attachment.
Whip the topping ingredients until creamy, spray 3---9x13 inch baking pans with pan coating, then
spread the whipped mixture on the pans bottoms, glass produces a better product and generally won’t stick.
Punch down the dough and roll into a 1/8 inch rectangle, spread with the prepared filling and roll
the rectangle up lengthwise. Refrigerate for 2 hours. Cut 1 inch rolls with a sharp knife and place them almost touching,
(3x6 or 18 per pan) into the pans with topping. Cover the pans with plastic wrap and let proof until almost double in size.
Bake at 350 for 30 minutes, or until the caramel is clear and rolls are golden. Remove from pan immediately
and invert on serving or display tray.
Soft Dough Pretzels
Ingredients
1 1/2 c. water
2 c. all-purpose flour
1 pkg. active dry yeast
1 1/2 tsp. sugar
3/4 tsp.
salt
2-2 1/2 c. flour
1 egg yolk
1 tbsp. water
Coarse salt
Preheat oven to 400 degrees. Heat water to 120 degrees. In large bowl, combine 2 cups flour and
yeast, sugar, salt and warmed water. Mix for 3 minutes. Add 2 cups flour and continue kneading for 3 minutes. If dough is
sticky, knead in enough of remaining 1/2 cup flour to form a soft dough.
Shape into a ball. On a floured surface, cut into 16 pieces and roll with hands into approximately
12 inch ropes. Shape as pretzels and put on foil covered cookie sheets. Beat egg yolks and 1 tablespoon water until well blended.
Coat dough with egg mixture and sprinkle with salt. Bake in preheated 400 degree oven for 20 minutes. Remove from cookie sheets
and cool on wire racks. Store no longer than 2 days.
Chocolate Covered Caramels
Ingredients
- CARAMELS
- 1 cup butter
- 2 1/4 cups brown sugar
- 1 cup light corn syrup
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- CHOCOLATE
- 1 pound milk chocolate
- 1 tablespoon butter
Directions
- Grease an 8 x 8 inch square pan.
- In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk.
Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold
water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan.
- When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm.
- Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave.
Stir until smooth.
- Dip caramel squares in chocolate and place on wax paper to cool.
Alton Browns French Toast
Ingredients
* 1 cup half-and-half
* 3 large eggs
* 2 tablespoons honey, warmed in microwave for 20 seconds
* 1/4 teaspoon salt
* 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
* 4 tablespoons butter
Directions
In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and
salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds
on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan.
Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove
from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream
or fruit.
Grilled Cheese
Ingredients
- bread
- 3 tablespoons butter, divided
- 2 slices Cheddar cheese or any cheese that you want
Directions
Preheat skillet over medium heat. Generously butter one side of a slice
of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one
side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese
is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.
Strawberry Tiramisu for Two
Ingredients
- 1 pint fresh strawberries
- 1/2 cup confectioners' sugar
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 2 tablespoons coffee-flavored liqueur
- 18 ladyfingers
- 1/3 cup chilled espresso
- 1/2 teaspoon unsweetened cocoa powder
Directions
- Cut off the tops of the strawberries and slice the berries. Reserve 2 large whole berries for
garnish.
- In a blender, place 2 cups of strawberries and 2 tablespoons confectioners sugar; blend to
puree and set aside.
- In a medium bowl, combine mascarpone cheese, 1/4 cup cream, 1/4 cup sugar, and liqueur; beat
with an electric mixer on medium-high speed for 1 to 1 1/2 minutes until thickened.
- Place 6 ladyfingers on a serving plate and brush each with approximately 1 teaspoon cold espresso
coffee. Spread or pipe out 1/2 of the cheese mixture over the ladyfingers, and layer with half of the sliced strawberries.
- Repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries;
top with remaining 6 ladyfingers.
- In a small mixing bowl, combine 1/4 cup heavy cream with 2 tablespoons sugar; beat with an
electric mixer on medium-high speed until just whipped, approximately 1 minute. Spread cream evenly over top layer of ladyfingers.
- Dust cocoa over whipped cream, and garnish with 2 reserved strawberries. Pour strawberry puree
onto two serving plates. Cut tiramisu in half, and place onto puree.
How to Make Pizza From Dough
First How to make the Dough
Step one To proof the yeast, sprinkle yeast and 1/4 teaspoon sugar over warm water in small bowl.
Stir until yeast is dissolved. Let stand until mixture is bubbly. If mixture does not bubble, it is no longer active. Always
check the expiration date on the yeast package. Be sure that the water isn't too hot -- very hot water will kill active cultures.
Step Two Place flour and salt in medium bowl; stir in yeast and 1 tablespoon of
oil until a smooth, soft dough forms. Place dough on lightly floured surface.
Step Three To knead the dough, fold it in half toward you and press dough away from you with the
heel of your hands. Give dough a quarter turn and continue folding, pushing, and turning until dough is stiff and elastic.
Step Four Shape dough into a bowl; place in a greased bowl. Cover with towel; let rise until doubled
in bulk (about 40 minutes).
Step Five Press two fingertips about 1/2 inch into dough. Dough is ready if the indentations remain
when your fingertips are removed.
Step Six Punch down dough. Knead dough as described above. Let dough stand five minutes.
Step Seven Flatten dough into a circle on lightly floured circle. Roll out dough, starting at center
and rolling to edges to form a circle.
Step Eight lace pizza dough onto greased pizza pan. Stretch and pat dough out to edges of pan. Cover
and let stand 15 minutes.
Now That you have Made The Dough Now How to Make Pizza
Step One Preheat oven, as specified
in recipe. Add pizza sauce, as called for in recipe. Spread sauce evenly over dough.
Step Two Sprinkle with cheese and toppings. Bake until golden brown. To serve,
cut into wedges.Usally 10-15 Minutes it will take
How To Cook a T-bone Steak
Depending on How you Like your Meat you Can Make it in 3 Ways
medium
Medium Rare
Or Well Cooked
Step one Serve and Enjoy Shake 'n Bake Pork Chops!
Once prepared, serve and enjoy the great
taste of Kraft Original Pork Shake 'n Bake. Kraft Original Pork Shake 'n Bake makes a great dinner, trust me.
Step Two Combine 1 tsp. of salt, 1 tsp. of black pepper and 1 tsp. of dried, crushed Basil
in a small bowl. Mix the ingredients, and then sprinkle half of the mixture over the top of the steak.
Step Three Set the oven to broil, and place the broiler tray inside. Broil the T-bone steak for
5 minutes, and then flip the steak over. Sprinkle the remainder of the seasoning onto the T-bone steak, and re-place in the
broiler.
Step Four Broil the T-bone steak for 5 minutes, remove the broiler tray from the oven and tent the
meat with aluminum foil for 10 minutes. During this time, the steak will finish cooking.
Step Five Remove the aluminum foil from the tray and transfer the T-bone steak to a plate. Serve
immediately, before the steak begins to dry, which can happen quickly once taken out of the oven. If you're not serving immediately,
cover the steak until ready to serve to preserve moisture.
Shake and Bake Porkchops
Step One Preheat Oven! Preheat oven to 400ºF.
Step Two How to Prepare Pork Chops!
Moisten (4-6
pieces) Pork Chops with water and prepare to coat them with Shake 'n Bake Pork. Place 1 moistened pork chop in shaker bag
(included with shake 'n bake original pork) with shake 'n bake mixture. Shake bag to coat pork chops in shake 'n bake.
Step Three Bake Pork Chops!
Bake pork chops at
400ºF, ensure that pork is throughly cooked before serving.
If Bone In Pork Chops = Cook 45 Minutes
IF Boneless
Pork Chops = Cook 20 Minutes
Step Four Serve and Enjoy Shake 'n Bake Pork Chops!
Once
prepared, serve and enjoy the great taste of Kraft Original Pork Shake 'n Bake. Kraft Original Pork Shake 'n Bake makes a
great dinner, trust me.
How to Make Fried Chicken
Step One Rinse the chicken pieces then pat them dry.
Step Two Whisk milk and eggs together.
Step Three Combine flour, salt and pepper in a resealable plastic bag.
Step Four Dip a chicken piece in the milk then let the excess drip off.
Step Five Drop the chicken in the plastic bag then shake to coat it in the flour.
Step Six Remove the chicken and set aside on a covered plate.
Step Seven Repeat steps 4 to 6 with the remaining chicken pieces.
Step Eight Heat oil in a skillet.
Step Nine Fry the chicken in batches for around 10 minutes per side (breasts may cook a little quicker).
Step Ten Remove cooked chicken from the skillet and set aside on paper towels to drain off excess
oil.
how to make a cheese burger
Step one Make patties out of the chopped or ground meat. If desired, add spices while mixing and
forming the patties.
Step Two Place the patties on a heated fry pan or a grill.
Step Three Cook until the patties are medium-well or well done, then set them aside on a plate.
Flip the patties over once in-between cooking time to sear each side.
Step Four Open a bag of hamburger buns and place each patty on the bottom half a bun.
Step Five Add cheese on top of the patties.
Step Six Place in a covered fry pan or grill to melt the cheese. Alternatively,
place it under the low heat of a toaster oven.
Step Seven Look to see that the cheese is melted, then cover it with your choice of toppings such
as lettuce, tomatoes, onions, pickles, etc.
Step Eight Add condiments as desired: ketchup, mustard, mayonnaise, salad dressing, etc.
Step Nine Cover each with the top half of its bun, and enjoy.
Easy Chocolate Cake
(With buttercream cocoa frosting. Height: 2 to 2.5 inch)
Yield: 12 servings
Ingredients
1 + 1/2 cup (170 g) all-purpose flour
3 tablespoons unsweetened cocoa powder (dutched/dark)
2
teaspoons baking powder
2 pinches salt
1 cup (220 g) sugar
2 teaspoons vanilla essence
1/2 cup (1.2 dl) milk or
water
1/2 cup (1.2 dl) vegetable oil (flavorless)
2 eggs
Ingredients for frosting
1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter
3 cups (7.2 dl) powdered sugar or confectioner's
sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon vanilla extract
4 to 5 tablespoons lukewarm milk
Instructions
- Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
- Grease a 9 inch (23 cm) cake tin.
- Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl.
- Add milk/water, vegetable oil and eggs.
- Mix everything together until smooth, either by hand or by using an electric mixer at slow speed.
If the batter is too runny you may add slightly more flour.
- Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean,
approximately 35 to 45 minutes.
- After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake
has been in the fridge).
Frosting
- Cream the softened butter with powdered sugar in a bowl. Add cocoa, vanilla and 4 tablespoons lukewarm
milk, and mix until smooth. Do not over-mix. If necessary, add some more milk.
- Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake.
- This cake should have room temperature when served.
Variations
- You may cut the top of the cake to make a flat surface before adding the frosting.
- You may divide the the batter in two and transfer to two bake tins. The baking time would then be
about 15-20 minutes
- Instead of vanilla extract, you may use an equivalent amount of freeze dried coffee (Suggested by
Carol, October 2008)
- You may use ½ cup of freshly brewed coffee instead of milk or water to get mocca flavor (Suggested
by Noreen, January 2009)
Cookies Chocolate Chip Oatmeal
Ingredients
- 3 cups rolled oats
- 1 cup milk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup margarine
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Directions
- Preheat oven to 350 degrees F (175 degrees C). Soak the rolled oats in the milk for at least
ten minutes.
- Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream together
the margarine, brown sugar and white sugar. Stir in the eggs and vanilla. Add the sifted ingredients, and mix well. Then stir
in the oat mixture and chocolate chips.
- Drop dough by heaping spoonfuls onto the prepared cookie sheets. Bake for 12 to 15 minutes
in the preheated oven, until cookies are golden brown. Cool on baking sheets or remove to cool on wire racks.
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