From Jessica Bybee
- 1 1/3 C. Warm Water (hard water works best)
- 2 T. Oil (Vegetable, Canola, or Light Olive Oil)
- 3 T. Sugar (Honey or Brown Sugar)
- 1 1/3 tsp. Salt
- 4 C. Flour (I usually do 1 C. of white for one of them to make the bread lighter)
- 1 T. Gluten Flour (heaping T.)
- 1 T. Yeast
- Add ingredients in order on list into bread pan of the bread maker. Start and leave alone. Mine usually stops the mixing/rising cycle after about an hour so that is when I transfer it to a bread pan and let it rise while the oven heats. I keep a piece of sprayed saran wrap on top while it rises, adjusting as it gets taller, to keep the dough moist.
- I let it rise about 1 ½-2 inches above the pan at its highest point before putting in the oven to cook. Bake at 350 for 26-30 minutes. (My oven is gas and I cook it for 27 minutes). Different pans may affect cook time as well.
- 1 large (5.1 oz) box of vanilla instant pudding
- 1 small (3.4 oz) box of cheese cake instant pudding
- 1/2 cup sour cream
- 1/3 cup orange juice concentrate (do not add water)
- 1/3 cup milk
- 1 can (20 oz) pineapple tidbits (drain well)
- 3 cups mixed frozen berries
- 3 cups sliced strawberries
- 1 cup apple, pealed and cut into tidbits
- 1 can (11 oz) mandarin oranges (drain well)
- Mix pudding powder with sour cream, orange juice concentrate, and milk. This will make a thick, dough-like paste.
- Add apple pieces and mix
- Add pineapple and mix
- Add frozen berries and mix
- Add strawberries and fold
- Add oranges and gently fold
- Cover and refrigerate until ready to serve. Gently fold the mixture before serving, as mixed berries will become defrosted.
- 1 Whole Chicken
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 1/3 cup flour
- 1/3 cup butter
- 1 ½ Tablespoon Parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups chicken broth
- 3-4 cups cooked wild rice or wild rice quinoa combination
- 2 cups half and half
- ½-1 teaspoon Salt
- ½ teaspoon Pepper
- In a stock pot, put chicken in and cover with water. Cook for 45 minutes. Remove chicken and set aside. Continue cooking the chicken water until reduced to about 8 cups. Strain and set aside.
- In stock pot, put the flour and butter in and cook, but don’t brown. Add the onion, celery, and carrots. Cook for about 5 minutes or until onions are tender.
- Add the chicken stock from the cooked chicken, parsley, garlic powder, onion powder and chicken broth. Cook until boiling.
- Shred cooked chicken. Add chicken, wild rice, half and half, salt and pepper. Cook for about 5 minutes. Serve immediately.
- Spaghetti noodles (about half a pound)
- 8 oz. cream cheese
- 8 oz. sour cream (softened)
- 1 jar Spaghetti Sauce
- Optional: green pepper, onion, mushrooms
- 1 pound ground beef or turkey (I use half sausage and half ground beef)
- Shredded cheddar, mozzarella or Parmesan cheese
- Cook noodles according to package. Brown meat and add onions, green peppers and desired seasoning (Italian seasonings, salt, pepper, etc).
- Mix everything in a big bowl. Pour into a 9×13 casserole dish, top with shredded cheese and bake at 350 for 20-25 minutes (until bubbly and just a little bit browned)
- 10-12 boneless, skinless chicken breasts
- Dijon mustard
- 1 cup pistachios, shelled and chopped
- 1 jar peach preserves
- 1 cup ham, small cubes
- Preheat oven to 350ºF.
- Rinse and pat dry chicken breasts. Trim off excess fat.
- Place chicken one at a time in gallon zip-lock bag and pound so thin and even in thickness.
- Sprinkle with salt and pepper.
- Spread 1 tbsp. of Dijon mustard over chicken.
- Sprinkle diced ham and chopped pistachios in a link down center of chicken.
- Roll up chicken and secure with 3-4 toothpicks.
- Place chicken in glass dished, sprayed with cooking oil. Bake for 20 mins.
- In a sauce pan, heat one jar of peach preserves and 1/3 cup of water to boil. Baste chicken with peach preserves and then bake for an additional 7-10 minutes.
- Pull out all toothpicks. (Caution very hot! I use plastic disposable gloves to handle the hot chicken.)
- Cut on an angle and drizzle more peach preserves over chicken and enjoy!
Heat oven to 375 degrees. Grease round layer pan 9X 1 ½ inches or square pan, 8X8X2 or 9X9X2 inches. Blend all ingredients for ½ minute. Spread in pan.
- 1/3 c. brown sugar packed
- ¼ c. flour
- ½ t. cinnamon
- 3 T firm butter
- Place all topping ingredients in bowl and cut through with 2 knives until crumbly. Sprinkle over batter in pan. Bake 25-30 minutes or until wooden pick inserted in center comes out clean.
- Drizzle with glaze made from powdered sugar, vanilla, milk, butter.
- Serve warm.
- 1 lb. ground beef, cooked/drained
- 4-6 green onions, chopped
- 1/3 c. or 1 sm. can water chestnuts, chopped
- 4 c. shredded cabbage (I buy the packaged cole slaw mix which includes the carrot)
- 1 large carrot shredded
- 1/8 c. ground pepper
- Mix all of the above in large bowl. Wrap in lumpia/eggroll wrappers (seal with a little water at last fold) Fry in oil or oil/shortening mix till golden brown, drain on paper towels.
Sweet & Sour Sauce
Combine and set aside -
- 1/2 c. vinegar
- 1/2 c. sugar
- 1/2 t. salt
- 4 t. cornstarch
- 2 T. water
- Heat 2T. oil and pour in 1/4 c. ketchup, stirring lightly.
- Add ingredients which were set aside, stirring constantly until sauce thickens and boils. Ready to serve!
Summary: Emeril Lagasse Simple Cucumber Salad is light and refreshing and sure to be a crowd pleaser.
- 3 large seedless cucumbers (about 1 pound each or 4 pounds regular cucumbers)
- 1 1/2 teaspoons salt
- 1/4 cup white vinegar
- 1/4 cup cider vinegar
- 1/2 cup sugar
- 1 tablespoon fresh chives, chopped
- Peel the cucumbers and cut them in half lengthwise. Using a small spoon or a melon baller, scoop out the seeds and watery center from each half, forming a shallow groove down the center. Using a mandolin, slice the cucumbers crosswise as thin as possible, ideally about 1/8 inch thick.
- Place the cucumbers in a colander and sprinkle with the salt. Using clean hands, toss to combine the cucumbers with the salt. Set the colander over a bowl and refrigerate for at least 1 hour and up to 2 hours.
- Using clean hands, squeeze handfuls of cucumber slices to release any excess liquid, and transfer the cucumbers to a medium nonreactive bowl. In another medium nonreactive bowl, combine the white vinegar, cider vinegar, and sugar. Stir until the sugar has completely dissolved. Pour the vinegar mixture over the cucumbers, add the chopped chives, and stir to thoroughly combine. Serve immediately, or refrigerate for up to 12 hours or overnight, and serve cold.
- Meat—chicken, pork, beef
- Red pepper
- Green pepper
- Marinade—Italian dressing
- Cherry tomatoes
- Bamboo skewers
- Soak the bamboo skewers in water for 10-20 minutes. Cut vegetables and meat into 1 inch squares. Layer the vegetables and meat onto skewers. Place marinade on the kabobs. Refrigerate for a couple of hours or over night. Barbeque the skewers until meat is cooked. Serve with rice.
- 1 cup uncooked rice
- 1 teaspoon butter or margarine
- 2 cloves garlic, minced
- 1 teaspoon lime zest
- 1 can (15 oz) chicken broth
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons granulated sugar
- 3 tablespoons fresh chopped cilantro
- In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.