Thursday, January 7, 2010

Looking for best posole recipe?

Do you make the world's greatest posole? I would love to have the recipe!Looking for best posole recipe?
my best Posole recipe!!





6 Servings


PREP TIME: 30 min


COOK TIME: 2 hr


This dish is even better when served the next day.


2 pounds pork shoulder, cut into 1-inch chunks


1 teaspoon salt


Freshly ground pepper


1 teaspoon ground cumin


1 teaspoon dried oregano, plus more for garnish


1 to 2 tablespoons canned chipotle chiles in adobo


sauce pur茅ed with 4 tablespoons water


Two 30-ounce cans hominy


1 bay leaf


2 medium onions, 1 finely chopped, 1 diced


2 large garlic cloves, chopped


1 bunch of cilantro, stemmed, plus 2 tablespoons chopped


6 radishes, thinly sliced


1 large or 2 small ripe Hass avocados, diced


2 limes, cut into wedges


Corn tortillas, warmed in the oven





1. In a large, heavy saucepan or enameled cast-iron casserole, combine the pork, salt, pepper, cumin, oregano and chipotle puree (to control the spiciness, start with 1 tablespoon; you can always add more later). Add the liquid from the canned hominy along with the bay leaf and enough water to just cover the meat (about 2 cups). Bring the soup to a boil and skim off any foam that comes to the surface. Reduce the heat, add the finely chopped onion and cook the soup, covered, at a low simmer for 1 hour.


2. Add the hominy to the soup, turn the heat up a little and cook, uncovered, at moderately low heat until the pork is tender and the liquid has thickened slightly but is still soupy, about 50 minutes. (Posole is typically eaten with a spoon. If the soup becomes too thick, you can add water to recover that delicious broth.) Ten minutes before the soup is done, stir in the chopped garlic. Before serving, add the chopped cilantro.


3. Assemble dishes of cilantro leaves, diced onion, dried oregano, sliced radishes and diced avocado; let guests garnish their own steaming bowls of posole. Serve with the lime wedges (for squeezing over the posole) and the warm tortillas on the side.





try it and good luck!Looking for best posole recipe?
Posole is about the easiest soup you make. When I was a teen the Mexican lady down the street always brought us some with Tamales on Christmas Eve.


She used pork neck bones but any pork bones with some meat would work.


3 Lb. neck bones,


4 dried New Mexico Chilis ( 3 Ancho is ok )


1 med. onion. cubed


Place all three in a large pot and cover with cold water. Bring to a boil. Reduce heat and simmer. About 3 hours or when meat is falling of the bone.


Remove bones and strain.


She used canned Hominy.


Add 3 large cans hominy, drained. Salt to taste.


Serve with finely shredded cabbage.and onions.


Some people serve with shredded lettuce. I know some people like sour cream with it too but I don't
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  • Grandma's best cookie recipe??!!!?

    I need the best homemade cookie recipe. no specific kind in mind, just the best that you have ever made. Honest answers only please!Grandma's best cookie recipe??!!!?
    This is the best Recipe ever! Please try it and get so many rave reviews. Everyone will love it











    Award Winning Soft Chocolate Chip Cookies











    ';Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe.';


    INGREDIENTS:


    2-1/4 cups all-purpose flour


    1 teaspoon baking soda


    1 cup butter, softened


    3/4 cup packed brown sugar


    1/4 cup white sugar


    1 (3.4 ounce) package instant vanilla pudding mix


    2 eggs


    1 teaspoon vanilla extract


    2 cups semisweet chocolate


    chips


    1 cup chopped walnuts


    (optional)





    DIRECTIONS:


    1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.


    2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.


    3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.Grandma's best cookie recipe??!!!?
    Ingredients:


    2 1/4 cups flour


    1/2 teaspoon baking soda


    1/4 teaspoon salt


    1 cup oatmeal


    1 cup butter, softened


    1 cup dark brown sugar


    1/2 cup sugar


    2 eggs


    2 tablespoons liquid honey


    2 teaspoons vanilla


    1 1/2 cups raisins


    1/2 cup chopped walnuts











    Directions:


    Mix flour, baking soda, salt and oatmeal together.








    Cream butter and sugars. Add eggs and beat well. Stir in honey and vanilla.








    Add flour mixture and mix. Stir in raisins and nuts.








    Drop by tablespoonfuls 2 inches apart on ungreased cookie sheets. Bake at 300 degrees F. for 18 to 22 minutes. Remove from cookie sheet to cool.
    Frosted pumpkin cookies - YUM





    2 cups flour


    1 teaspoon baking powder


    1 teaspoon baking soda


    1 teaspoon cinnamon


    1/2 teaspoon salt


    1 cup shortening


    1 cup sugar


    1 cup canned pumpkin


    1 egg


    1 teaspoon vanilla





    FROSTING:


    3 tablespoons butter


    4 tablespoons milk


    1/2 cup brown sugar


    3/4 teaspoon vanilla


    1 cup powdered sugar





    Sift dry ingredients together. Cream shortening and sugar. Add pumpkin and egg. Gradually add dry ingredients and vanilla. Drop by teaspoonful on ungreased cookie sheets and bake at 350掳 for 10-12 minutes. Frost when cool.





    Combine first three frosting ingredients in medium saucepan. Boil, stirring constantly, for 2 minutes. Allow to cool. Stir in vanilla and powdered sugar; beat until smooth. Dip cooled cookies into frosting, place on waxed paper to set.





    The frosting part gets a little messy - but they're worth it! Note though, these are very soft, cake-like cookies that don't stack well in a cookie jar. Best if kept on a platter of sorts and covered so they don't get stale.
    makes 48 old fashioned cookis 375 preheat the oven


    2/3 c sweetened condense milk


    1/2 c melted butter or shortening


    1 t vanill1 egg well beaten


    2 1/2 c sifted flour -----sifted


    3 teaspoon baking powder


    1/2 t salt


    mix the milk butter and egg sift the flour measure add baking powder and salt and SIFT AGAIN


    add gradualy to first mixture form a stiff dough then CHILL roll 1/8 thick on slightly floured board cut with cookie cutter


    sprinkle with surar coconuts and currant or rasins --or dried fruit of your choice bake on greased cookie sheet 10 minutes or until brown when you take out the oven remove at once then sprikle while warm more sugar from season shaker old spice retrainer
    That's easy!!!





    KICKED UP TOLL HOUSE COOKIES





    1/3 cup butter flavored Crisco


    1/4 cup lard (may substitute Crisco)


    3/4 stick butter


    1 cup white granulated sugar


    1/3 cup dark brown sugar, packed


    1 Tablespoon blackstrap molasses


    1/4 teaspoon ground ginger


    1/4 teaspoon ground cinnamon


    1/8 teaspoon allspice


    2 eggs


    1 teaspoon baking soda


    1/4 teaspoon baking powder


    2 tablespoons rum


    1 teaspoon vanilla


    1/2 cup raisins and/or craisins


    3/4 cup chopped pecans, walnuts, or macadamias


    1/2 cup semi-sweet chocolate chips


    1 scant teaspoon salt


    2 1/4 cups flour


    1/3 cup oatmeal





    In a mixer, combine Crisco, lard, and butter, and whip until light. Crisco and lard are combined to create a cookie which doesn't spread too thinly, has a slightly crispy exterior, and a soft chewy center. The butter is for flavor. Substitute at your own risk!


    Slowly add the white granulated sugar and continue beating until very light and fluffy. Stir in the spices, baking powder and salt. Add the two eggs and mix only to combine. In a separate bowl, add hot water to the brown sugar along with the baking soda. When dissolved, add this to the sugar and spice mixture to combine. Add the oatmeal.





    Slowly stir in the flour, stopping occasionally to scrape down the sides of the bowl. Stir in the rum and vanilla. Limit your mixing of the dough to about one minute once the flour has been added, in order to avoid a tough cookie. Stir in the chocolate, nuts, and raisins.





    Using two spoons, drop by rounded tablespoonfuls onto greased cookie sheets and bake in pre-heated 375 degree oven on the middle shelf until cookies are lightly browned along edges and barely golden on top. This will take about 7-10 minutes depending on the size of each cookie and the temperature of your oven.
    2 cups butter


    4 cups flour


    2 tsp. soda


    2 cups sugar


    5 cups blended oatmeal ***


    24 oz. chocolate chips


    2 cups brown sugar


    1 tsp. salt


    1 8 oz. Hershey Bar (grated)


    4 eggs


    2 tsp. baking powder


    2 tsp. vanilla


    3 cups chopped nuts (your choice)





    * Measure oatmeal and blend in a blender to a fine powder.


    * Cream the butter and both sugars.


    * Add eggs and vanilla, mix together with flour, oatmeal, salt, baking


    powder, and soda.


    * Add chocolate chips, Hershey Bar and nuts.


    * Roll into balls and place two inches apart on a cookie sheet.


    * Bake for 10 minutes at 375 degrees.





    Makes 112 cookies.








    this is the urban ledgend neiman marcus cookie recipe, i halfed it one year... they are pretty good

    Does someone have ';the best'; tasting egg salad recipe?

    i am in need of the greatest tasting egg salad of this world.Does someone have ';the best'; tasting egg salad recipe?
    CONTINENTAL EGG SALAD





    6 eggs, hard cooked %26amp; finely chopped


    1 1/2 c. shredded Swiss cheese or med. cheddar cheese


    1 c. mayonnaise or salad dressing


    2 tbsp. chopped fresh chives or 2 tsp. dried chives


    1 tsp. prepared mustard


    1/2 tsp. salt


    4-5 med. tomatoes, chilled


    Dill weed (opt.)





    In 1 quart bowl combine all ingredients except tomatoes. Stir gently. Cover, chill in refrigerator 2 to 3 hours. To serve, cut each tomato into sixths, cutting through to within 1'; of stem end. Fill each tomato with about 1/2 to 2/3 cup egg salad. Or just spread on your favorite bread, toasted or plain. Sprinkle top with dill weed if desired.Does someone have ';the best'; tasting egg salad recipe?
    Follow any one of the above recipes and MAKE SURE you add some chopped olives...stuffed with pimento or japalino peppers...


    YUMMY!
    Ingredients





    - 4 eggs


    - 4 tablespoons mayonnaise


    - 2 teaspoons sweet pickle relish


    - 2 tablespoons green onion, finely chopped


    salt to taste


    freshly ground pepper to taste


    Directions





    Fill a small sauce pan with enough water to just cover eggs and bring to a full boil. Reduce heat to low and cover. Cook eggs for about 10 minutes.


    Remove from heat, drain, and immediately cool eggs with cold running water.


    Peel eggs and finely chop. Add mayonnaise, pickle relish, chopped onion, salt, and pepper and mix.


    Spread on bread of your choice. Garnish with lettuce or sprouts (optional).
    One thing makes egg salad taste the best-lots and lots of pepper!!!!!
    add mustard, a Little hot sauce , mayo salt and pepper, and paprika.Sometimes onions.
    OLD FASHIONED EGG SALAD





    1 head lettuce


    6 hard cooked eggs, sliced


    1 lg. onion, thinly sliced


    1 1/2 tsp. salt


    1/4 tsp. pepper


    Dash paprika


    1/4 c. salad oil


    2 tbsp. vinegar


    1 tsp. Worcestershire sauce


    1 tbsp. minced parsley


    1/4 c. grated sharp cheese





    Break lettuce in bite size pieces into salad bowl. Alternate layers of egg, onion. Make dressing of remaining ingredients. Pour over lettuce, toss lightly. Makes 6 servings.

    Whats the best pudding recipe youve ever made?

    I love creme brulee so I made some myself. The recipe is as below:





    Ingredients


    500ml/18fl oz double cream


    1 vanilla pod


    100g/4oz caster sugar (plus extra for the topping)


    6 egg yolks





    Method


    1. Pre-heat the oven to 140C/275F/Gas 1.


    2. Pour the cream into a saucepan. Split the vanilla pod lengthwise and scrape the seeds into the cream.


    3. Chop the empty pod into bits, and add them to the cream.


    4. Bring to boiling point, then lower the heat and simmer gently for five minutes.


    5. Beat the sugar and egg yolks together in a large heat-proof bowl until pale and creamy.


    6. Bring the cream back to boiling point. Pour it over the egg mixture, whisking all the time until thickened - this indicates that the eggs have begun to cook slightly.


    7. Strain through a fine sieve into a large jug, and then use this to fill six ramekins about two-thirds full.


    8. Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides.


    9. Place on the centre shelf of the oven and bake for about 30 minutes, or until the custards are just set and are still a bit wobbly in the middle.


    10. Remove from the water and allow to cool to room temperature.


    11. When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each cr茅me, then caramelise with a mini blowtorch.


    12. Leave to cool for a couple of minutes, then serve.Whats the best pudding recipe youve ever made?
    ready made

    Best recipe for chili dogs?

    Got a great recipe for carmel corn which is why I joined Yahoo. Who has the tastiest recipe for chili dogs?Best recipe for chili dogs?
    You could make chili from scratch, or if you don't have time, get a jar of Bushs Chili (in the jar) Nathan's Hot Dogs and Cheddar Cheese. Cook the hot dogs in butter and a splash of hot sauce meanwhile heat up the chilli and toast the rolls and serve with onions. I use this recipe when I don't have time to make chilli and my family is none the wiser!!Best recipe for chili dogs?
    A%26amp;w Chili Dogs


    A%26amp;W Chili Dogs (copycat)


    1 Sabrett brand (2 oz) beef frankfurter


    1 regular hot dog roll


    3 Tbs. A%26amp;W Coney Island Sauce (see recipe below)


    1 Tbs. chopped white onion


    1/2 Tbs. Kraft shredded milk cheddar cheese, optional





    A%26amp;W CONEY ISLAND CHILI DOG SAUCE:


    1 lb. ground chuck


    6 oz. can tomato paste


    1 cup water


    1 Tbs. sugar


    1 Tbs. prepared yellow mustard


    1 Tbs. dried minced onion


    2 tsp. chili powder


    1 tsp. Worcestershire sauce


    1 tsp. salt


    1/2 tsp. celery seed


    1/2 tsp. ground cumin


    1/4 tsp. ground black pepper





    Making the Chili Dog Sauce:


    In a 2-quart saucepan, brown the ground chukc, breaking into very


    small pieces. Salt and pepper lightly while cooking. Do not drain


    fat. Add remaining ingredients. Simmer, uncovered, 30-45 minutes


    until it thickens. Stir occasionally. Allow to cool, cover and


    refrigerate if needed until ';Dog-Time';. You'll be microwavng what


    you need later.





    Cooking your A%26amp;W Chili Dog:


    Bring a 2-quart saucepan of water to a rolling boil. Remove the


    saucepan from the heat, and add the desired number of frankfurters to


    the water. Cover and let sit about 10 minutes. After the franks are


    done, microwave the chili dog sauce ntil steaming. (Only microwave


    what you need, save the rest). Then microwave each hot dog roll 10


    seconds...just enough to warm. Remove the cooked franks with tongs,


    and place on a microwaved hot dog roll. Add about 3 Tbs. of your


    prepared A%26amp;W chili dog sauce, and the chopped onion. Grated cheese


    is optional.





















    Pls give me the best peanut butter cookie recipe.?

    THE BEST!





    Mrs. Field's Soft And Chewy Peanut Butter Cookies Recipe





    2 cups all-purpose flour


    1/2 t. baking soda


    1/4 t. salt


    1 1/4 C white sugar


    1 1/4 C brown sugar


    1 C salted butter, softened


    3 large eggs


    1 C creamy peanut butter


    2 t. pure vanilla extract





    Yield: 3 1/2 dozen





    Preheat oven to 300掳F.





    In a medium bowl combine flour, soda and salt. Mix well with a whire whisk. Set aside.





    In a large bowl blend sugars using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla, adn mix at medium speed until light and fluffy.





    Add the flour mixture and mix at low speed until just mixed. Do not overmix.





    Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2'; apart. With a wet fork gently pres a crisscross pattern on top of the cookies. Bake for 18-22 minutes until cookies are slightly brown along edges. Transfer cookies immediately to cool surface with a spatula.





    As a variation, add 2 cups coarsely chopped semisweet chocolate bar or 2 cups semisweet chocolate chips to the flour mixture, then bake as directed.Pls give me the best peanut butter cookie recipe.?
    Ingredients:





    1/2 cup granulated sugar


    1/2 cup brown sugar


    1/2 cup peanut butter


    1/4 cup shortening


    1/4 cup margarine softened


    1 egg


    1 1/4 cup flour


    3/4 teaspoon baking soda


    1/2 teaspoon baking powder


    1/4 teaspoon salt





    Instructions:


    Mix sugars, peanut butter, shortening, margarine, and egg. Stir in remaining ingredients. Cover and refrigerate at least 3 hours.





    Heat oven to 375. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork dipped in flour. Bake until light brown, 9 to 10 minutes. Sprinkle with granulated sugar mixed with food coloring. Cool 2 minutes then remove from cookie sheet.Pls give me the best peanut butter cookie recipe.?
    go to www.recipesource.com, they have some good ones.





    You might also like this version of a Peanut butter cookie





    Chocolate Chip Pizza...


    it is on a peanut buter crust.... mmmm and is so good
    Easiest and best! (per batch) ---(really, name is Easy Peanut Butter Cookies)





    1 cup pbtr


    1 cup sugar


    1 egg.





    mix, spoon as 1 inch balls. flatten with a fork(floured)





    Bake at 350, (I forget how long. 9 min maybe??)








    I could eat forty in one night--- the best!!!!!!
    Easy Peanut Butter Cookies





    Prep Time: 15 min Total Time: 25 min Serves: 18 (2 cookies each)


    INGREDIENTS


    1 egg


    1 cup creamy peanut butter


    1 cup sugar


    1/2 cup chopped PLANTERS COCKTAIL Peanuts


    1 teaspoon vanilla





    PREPARATION








    PREHEAT oven to 350掳F. Beat egg in large bowl with electric mixer on medium speed until foamy. Add remaining ingredients; beat until well blended.





    SHAPE into 1-inch balls. Place, 2 inches apart, on ungreased baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork.





    BAKE 10 min. or until lightly browned. Cool 1 min. Remove from baking sheets to wire racks; cool completely.


    KRAFT KITCHENS TIPS





    Note


    These easy-to-make cookies don't need any flour!





    Storage Know-How


    Plastic storage containers and resealable plastic bags keep cookies fresh. Old-fashioned cookie tins do the job well, if they have a tight seal. Never store cookies in any kind of container until they have cooled completely.


    -----------------------------


    Peanut Butter Creme Cookie Treats





    Prep Time: 10 min Total Time: 10 min Serves: 6 (2 cookie treats each)


    INGREDIENTS





    1 cup thawed COOL WHIP Whipped Topping


    2 Tbsp. peanut butter


    12 CHIPS AHOY! Real Chocolate Chip Cookies


    2 Tbsp. PLANTERS Dry Roasted Peanuts, chopped


    1 square BAKER'S Semi-Sweet Baking Chocolate, melted





    PREPARATION





    MIX whipped topping and peanut butter gently in medium bowl.





    SPOON or pipe about 1 Tbsp. mixture over each cookie. Top each cookie with peanuts; drizzle with melted chocolate. Serve immediately or freeze until ready to serve.





    KRAFT KITCHENS TIPS





    Size It Up


    Chocolate and peanut butter are always a winning combination. One serving of this simple treat is all that's needed to provide big flavor.





    Make-Ahead


    Assemble as directed; place in airtight container and freeze for up to 3 days. Thaw 15 min. before serving.
    Yes---momof3 these are truly the best! I used this recipe and won 1st prize in a baking contest against 25 other contestants.....I use SKIPPY peanut butter instead and butter flavored shortening. And I use a potato masher to criss-cross a pattern instead of a fork...





    Irresistible Peanut Butter Cookies


    1 -1/4 cups firmly packed light brown sugar


    3/4 cup Jif Creamy Peanut Butter


    1/2 cup CRISCO all-vegetable shortening


    3 tablespoons milk


    1 tablespoon vanilla extract


    1 egg


    1-3/4 cups PILLSBURY Best All-Purpose Flour


    3/4 teaspoon baking soda


    3/4 teaspoon salt





    Preheat oven to 375掳F.


    In the bowl of an electric mixer combine brown sugar, peanut butter, CRISCO Shortening, milk and vanilla extract; beat at medium speed until well blended.


    Add egg. Beat just until blended.


    In a medium bowl combine flour, baking soda and salt; add to creamed mixture at low speed. Mix just until blended.


    Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.


    Bake 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet; transfer to cooling racks to cool completely.


    http://www.crisco.com/scripts/display_re鈥?/a>
    Irresistible Peanut Butter Cookies





    1 1/4 firmly packed brown sugar


    3/4 cup Jif Peanut Butter - I like crunchy


    1/2 cup Butter flavor Crisco all veg. shortening


    3TBLS milk


    1TBLS vanilla


    1 egg


    1 3/4 cups all purpose flour


    3/4 tsp baking soda


    3/4 tsp. salt


    Heat oven 375.


    Combine brown sugar,peanut butter,shortening,milk and vanilla. Beat at med. speed until blended. Add egg - beat until blended


    Combine flour,baking soda and salt. Add to creamed mixture at low speed. Mix until blended.


    Drop by rounded measuring TBLS of dough 2 in. apart on baking sheet. Flatten slightly with criss cross shape with a fork.


    Bake one sheet at a time for 7-8 min. or until brown.





    * I like to take my dough balls and roll them in sugar before I flatten with the fork shapes.


    ** I also like to make them crunchy instead of chewy so I leave them in a little longer. Sometimes I make some crisp and some chewy.


    *** These really are the best.
    Peanut Butter Cookies








    1 cup creamy peanut butter





    1 cup sugar





    1 large egg





    1 teaspoon baking soda





    Preheat oven to 350掳 and spray cookie sheets lightly with no-stick spray.





    With an electric mixer, beat together peanut butter and sugar until mixed well. Beat in the egg.


    Sprinkle baking soda over the mixture and beat until combined.





    Shape heaping teaspoons of dough into balls. Place 1 inch apart on cookie sheets. Flatten with


    tines of a fork (dipped in flour) to make a criss-cross pattern. *





    Bake cookies on middle rack in oven until puffed and slightly browned, about 10 minutes.**





    Cool cookies on cookie sheets 2 minutes. Cookies are fragile when hot from the oven


    and need time to set up. Transfer to cooling rack with metal spatula. Cool completely.





    Makes 2-1/2 to 3 dozen cookies.
    INGREDIENTS:


    2 1/4 cups all-purpose flour


    1 tablespoon baking soda


    1 cup butter


    3/4 cup white sugar


    3/4 cup packed brown sugar


    1/4 cup peanut butter


    3 eggs


    3 tablespoons vanilla extract


    1/2 cup chopped walnuts (optional)





    --------------------------------------鈥?br>




    DIRECTIONS:


    Preheat oven to 350 degrees F (175 degrees C).


    Sift together the flour, and baking soda, set aside. In a medium bowl, cream the white sugar and brown sugar with the butter. Stir in the eggs, one at a time, then the vanilla and peanut butter. Add the dry ingredients to the creamed mixture and stir until combined. Finally, stir in the nuts.


    Drop by heaping teaspoonfuls onto cookie sheets. Bake for 12 to 15 minutes in the preheated oven. Cool on wire racks.
    1 cup of sugar


    1 cup of peanut butter


    1 egg


    bake at 350
    1/2 c peanut butter


    1/4 c shortening


    1/2 c brown sugar


    1/2 c granulated sugar


    1 egg


    1 tsp soda


    1 c flour


    Cream p. b. and shortening; add sugar gradually, contin mixing till light and fluffy. Add egg. Add flour adn soda. Mix well. Drop by spoons full on cookie sheet. Press down with tines of a fork, sprinkle lightly with sugar(optional). Bake 10-15 mins at 350 degrees.

    Who has the best recipe for chicken and leek soup?

    extra points for low carb:DWho has the best recipe for chicken and leek soup?
    Now why would you let a chicken leek in your soup? JK!





    2 1/2 pounds fresh whole chicken


    4 cups water


    1 carrot, peeled sliced


    1 celery rib, sliced


    1/2 cup barley


    2 teaspoons chicken base or bouillon granules


    2 teaspoons salt


    1/4 teaspoon ground pepper


    1 bay leaf


    1 1/2 cups leeks, sliced


    In a kettle combine cut-up chicken, water, sliced carrot, sliced celery rib, barley, chicken base, salt, pepper, and bay leaf. Bring to a boil, reduce the heat; cover, and simmer for 30 minutes.


    Add sliced leeks. Return to a boil, reduce the heat; cover, and simmer until the chicken is done, about 15 minutes.


    Remove the chicken from the soup and cool slightly. Remove the bones and skin; cut the chicken into 1-inch pieces.


    Skim the surface of the soup. Remove the bay leaf. Return the chicken to the soup and heat until hot, about 5 minutes.


    Makes 8 servings.Who has the best recipe for chicken and leek soup?
    Japanese Clear Soup with Chicken and Leeks





    Very satisfying, much more than you would expect from such meager ingredients.





    1 boned chicken breast, trimmed and cut into small bite-sized cubes


    salt


    4 dried shiitake mushrooms, soaked in warm water with 1 teaspoon sugar for 30 minutes, cutting off stem, then sliced finely


    1 small leek, sliced very finely


    4 cups dashi (Japanese stock - see below for recipe)





    Salt the little chicken cubes lightly, then simmer in water until just barely tender. Remove from heat and reserve.


    Bring the dashi to a simmer, then add the chicken pieces and shiitake mushroom slices. Bring to a boil, then simmer for 5 minutes. Strain out the chicken and mushrooms and arrange evenly and in patterns in the 4 soup bowls. Ladle the hot dashi over these bits, sprinkle each bowl with thinly sliced leeks, cover with lids, and serve immediately.





    There are many types of dashi - this is one:


    Shiitake Mushroom Soup Stock


    4 cups and 1/4 cup water


    4 large hoshi-shiitake (dried shiitake mushrooms)





    Put water and hoshi-shiitake mushrooms in a deep pot and soak for 10 minutes. Heat on medium heat and bring to a boil. Stop the heat. Let it set for 20 minutes and strain the broth. Use the shiitake mushrooms for cooking.





    Very Low Carb and Low Fat - and very delicious! Though I think I'm a bigger fan of Miso Soup
    Chicken Leek Soup





    2 pounds fresh chicken wings


    6 cups water


    1 carrot, peeled and chopped


    2 tablespoons chopped celery


    2 tablespoons chopped flat-leaf parsley


    1/4 teaspoon ground pepper


    1/4 teaspoon red pepper flakes


    3 leeks, sliced





    In a large saucepan combine chicken wings, water, finely chopped carrot, chopped celery, chopped parsley, pepper, and red pepper flakes. Cook over medium heat for 20 to 30 minutes, or until the chicken is tender.


    Remove the chicken, and when cool, strip meat off the bone and return to saucepan. Discard the bones and skin. Skim the broth and return the chicken to the saucepan. Add sliced leeks and simmer for 8 to 10 minutes, or until the leeks are tender.


    Makes 6 servings.





    Chicken Leek Soup





    National Chicken Council - Joanne Parent, Anchorage, AK





    Ingredients:





    1 whole chicken


    2 bulbs garlic (whole, not just clove), divided


    1 onion, chopped


    4 red potatoes, diced


    4 large carrots, diced


    1 teaspoon salt


    2 tablespoons chicken bouillon granules


    3 leaves bok choy, diced


    2 leeks, sliced


    1 bunch cilantro, tops chopped, stems discarded


    4 lemons





    Directions:


    In large saucepan, place chicken and cover completely with water. Add one sliced garlic bulb and onion. Cook about 45 minutes or until meat falls off bones. Remove chicken from pot and cool; discard skin and bones. Add potatoes, carrots, salt and chicken bouillon granules to broth. Coarsely chop chicken meat and return to pot. Add remaining garlic bulb (crushed), bok choy, leeks and cilantro. Boil until vegetables are tender, about 20 minutes. Ladle into individual bowls and squeeze juice of 1/2 lemon over top of each.


    Makes 8 servings.
    Leek And Red Potato Soup Recipe


    Ingredients


    鈥?-4 large leeks


    鈥? Tbsp olive oil


    鈥? ribs celery, chopped


    鈥? quarts chicken stock (homemade or unsalted canned)


    鈥? large or 12-14 small red-skinned new potatoes, unpeeled, cut into chunks


    鈥nough water to just cover (if needed)


    鈥ill weed and black pepper to taste


    鈥ea salt, to taste


    鈥arlic croutons, for garnish


    http://www.grouprecipes.com/9352/leek-an鈥?/a>
  • debt
  • Banana Bread Recipe? Best Answer gets 10 points?

    I want to find a really good banana bread recipe that is simple and like the plain classic banana bread. No nuts though!





    The best sounding recipe gets best answer!Banana Bread Recipe? Best Answer gets 10 points?
    Banana Bread Recipe





    Ingredients





    * 3 or 4 ripe bananas, smashed


    * 1/3 cup melted butter


    * 1 cup sugar (can easily reduce to 3/4 cup)


    * 1 egg, beaten


    * 1 teaspoon vanilla


    * 1 teaspoon baking soda


    * Pinch of salt


    * 1 1/2 cups of all-purpose flour





    Method





    No need for a mixer for this recipe. Preheat the oven to 350掳F (175掳C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.Banana Bread Recipe? Best Answer gets 10 points?
    Best Ever Banana Bread





    Ingredients:


    鈥?1-3/4 cups all-purpose flour


    鈥?1-1/2 cups sugar


    鈥?1 teaspoon baking soda


    鈥?1/2 teaspoon salt


    鈥?2 eggs


    鈥?2 medium ripe bananas, mashed (1 cup)


    鈥?1/2 cup vegetable oil


    鈥?1/4 cup plus 1 tablespoon buttermilk


    鈥?1 teaspoon vanilla extract


    鈥?1 cup chopped walnuts


    Directions:


    In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.


    Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325掳 for 1 hour 20 minutes or until a toothpick comes out clean. Cool on wire rack. Yield: 1 loaf.
    I liked this one because it was not overly sweet and it was moist.





    2 C all purpose flour


    1 t baking soda


    1/4 t salt


    1/2 C applesause


    2 T mayo


    3/4 C brown sugar


    2 eggs, beaten


    2 1/3 C mashed ripe bananas (about 6 large)


    1 t cinnamon


    1 t vanilla





    Preheat oven to 350. Lightly grease a 9x5 loaf pan. Cream together applesauce, mayo, brown sugar and vanilla. Stir in eggs and mashed bananas until well blended. Add flour, baking soda, cinnamon, and salt to banana mixture. Pour into prepared loaf pan. Bake 60 minutes or until a toothpick comes out clean Let bread cool in pan for 10 minutes, then turn out and cool on wire rack.
    MOIST BANANA BREAD (:


    Ingredients


    1/2 c Butter


    1 c Sugar


    2 Eggs


    1 teaspoon Vanilla


    1 2/3 c Flour; all purpose


    1 teaspoon Baking powder


    1 teaspoon Baking soda


    1 dash (1/2 pinch) Salt


    1 teaspoon Lemon juice


    3 Bananas; mashed


    1/2 c Walnuts; optional


    1/2 c Raisins; optional


    Instructions





    In a bowl, blend butter, sugar and eggs.





    Stir in mashed bananas, vanilla and lemon juice.





    In another bowl, mix dry ingredients.





    Stir into wet ingredients.





    Pour into a greased loaf pan, and bake at 350 F until golden brown.
    Banana Bread





    1/2 c butter


    1 c sugar


    2 eggs


    2 c flour


    1 c mashed bananas


    1 t soda


    3 T buttermilk


    1/2 t salt





    Mix butter and sugar. Add eggs and mix well. Mix in dry ingredients along with buttermilk and bananas.





    Pour in greased loaf pan and bake for 1 hour at 350 degrees.
    Here is my banana bread recipe: http://www.eat-well-save-money-recipes.c鈥?/a>





    It's an old recipe. Nuts are optional.





    Anne

    Best egg roll I ever ate had bean sprouts and little bits of egg in it? anyone have a recipe?

    I was a kid, and it was at a restaurant in New Jersey. There was more to it than that, but I can't seem to find any recipes for vegetable egg rolls with egg in the filling. a little help?Best egg roll I ever ate had bean sprouts and little bits of egg in it? anyone have a recipe?
    http://www.cdkitchen.com/recipes/recs/15鈥?/a>

    What is the Best Chocolate chip cookie recipe!?

    Please let me know!What is the Best Chocolate chip cookie recipe!?
    Treasure chips








    1 1/2 cups graham cracker crumbs


    1/2 cup all-purpose flour


    2 teaspoons baking powder


    1 (14 ounce) can sweetened condensed milk


    1/2 cup butter, melted


    1 1/3 cups flaked coconut


    2 cups semisweet chocolate chips


    1 cup chopped pecans (or walnuts)





    1) Preheat oven to 375 degrees F (190 degrees C).


    2) In a small bowl mix cracker crumbs, flour and baking powder.


    3) In a large mixing bowl, beat condensed milk and margarine until smooth.


    4) Add cracker crumb mixture and blend well. Stir in coconut, chocolate chips, and pecans.


    5) Drop by rounded teaspoon on a cookie sheet sprayed with non-stick spray. Bake 9-10 minutes or until lightly browned. Store loosely covered at room temperature.





    I usually add some chopped cherries in - rehydrated dry OR marachino.What is the Best Chocolate chip cookie recipe!?
    The best-- and the pudding makes it moist and chewy--





    INGREDIENTS


    4 1/2 cups all-purpose flour


    2 teaspoons baking soda


    2 cups butter, softened


    1 1/2 cups packed brown sugar


    1/2 cup white sugar


    2 (3.4 ounce) packages instant vanilla pudding mix


    4 eggs


    2 teaspoons vanilla extract


    4 cups semisweet chocolate chips


    2 cups chopped walnuts (optional)


    DIRECTIONS


    Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.


    In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.


    Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown


    ===


    Famous Chocolate chip cookies





    preheat oven to 350.





    In mixing bowl combine:


    1 cup butter (softened) put in microwave for 15-30 secs.


    3/4 cup sugar


    2/3 cup brown sugar


    2 tsp. vanilla (stir it all up)


    add 2 eggs (stir it all up)


    2 1/3 cup flour


    1 tsp. baking soda


    dash salt (stir it up)


    1 1/2 cups chocolate chips (stir up)





    put on cookie sheets by spoonfulls.place in oven, cook for 9-11 min.





    ===


    ';A double dose of chocolate!';


    INGREDIENTS


    1 1/2 cups all-purpose flour


    1 1/2 teaspoons baking powder


    1/4 teaspoon salt


    2 cups semisweet chocolate chips


    6 tablespoons butter, softened


    1 cup white sugar


    1 1/2 teaspoons vanilla extract


    2 eggs


    1/2 cup confectioners' sugar


    DIRECTIONS


    Combine flour, baking powder and salt. Set aside.


    Melt 1 cup of chocolate chips over low heat. Cream butter and sugar. Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips.


    Wrap in plastic and freeze until firm (about 20 minutes).


    Make small balls (1 inch); roll in confectioners' sugar. Place on ungreased cookie sheet and bake for 10-12 minutes at 350 degrees F (175 degrees C). Cool on wire rack


    ===


    Mrs. Fields Chocolate Chip Cookies:





    22 min


    42 cookies





    1 cup all-purpose flour


    1/2 teaspoon baking soda


    1/4 teaspoon salt


    1 cup dark brown sugar, firmly packed


    1/2 cup sugar


    1 cup butter, softened (2 sticks)


    2 large eggs


    2 teaspoons vanilla extract


    1 (12 ounce) package semi-sweet chocolate chips





    1. Heat oven to 300掳F.


    2. Combine flour, baking soda and salt in medium bowl using whisk; set aside.


    3. Mix sugars in bowl with an electric mixer on medium speed.


    4. Add butter; beat until grainy paste forms.


    5. Beat in eggs and vanilla on medium speed until light and fluffy.


    6. Add flour mixture and chocolate chips.


    7. Beat on low speed just until mixed.


    8. Do not over mix.


    9. Drop dough by rounded tablespoons onto ungreased baking sheets, 2-inches apart. Bake for 22 minutes until golden brown.


    10. Transfer cookies to cooling rack.



    1 c. butter, softened


    1 c. sugar


    1 c. brown sugar


    2 eggs


    2 c. flour


    1 tsp. baking soda


    1 tsp. salt


    2 c. oatmeal


    2 tsp. vanilla


    12 oz. package chocolate chips


    1/2 c. chopped walnuts





    Blend butter with both of the sugars. Add eggs and beat. Sift together flour, baking soda and salt. Add to creamed mixture. Add oatmeal and vanilla. Mix well. Stir in chips and nuts. Drop by teaspoon onto cookie sheet. Bake at 350 for 10 minutes. Remove from oven. Cool on a wire rack.
    my favorite one is the recipe on the bag of toll house chocolate chips but i make some changes


    -double the vanilla


    -use half the white sugar and double brown sugar


    -use half butter flavor crisco and half butter (not margarine)


    -toast one cup of pecans before you chop them and put them in the batter


    -i always undercook them just a little bit so that they are chewy...yum yum everyone always says these are the best they have ever tasted! i hope you like them as much as i do.
    We like the one on Toll House packages, too. We do make a couple of small changes, though. Add 1 tablespoon of milk when you mix in the egg. Then after baking, keep the cookies on the baking sheet exactly two minutes and remove to finish cooling on newspaper. They turn out even chewier!
    okay my g/f made these for me today they were amazing!


    Choc chips 2 cups


    make cookie dough idk exact recipe


    then add brownie mix and mix it together or get a spoonful of cookie dough and dip it in the brownie mix!


    OMG they were great! =)
    the one on the back of the tolhouse chocolate chips is amazing just make sure you use fresh baking soda or your cookies will be flat and gross
    The one on the back of the chocolate chip package.

    Get 10 for the best cocktail recipe.?

    Just for all of us.Get 10 for the best cocktail recipe.?
    APRICOT CHAMPAGNE COCKTAIL





    2/3 oz. apricot puree


    2/3 oz. vodka


    1 tablespoon apricot liqueur


    champagne





    Fill a drink shaker with cracked ice. Add first three ingredients and shake well.


    Pour mixture into champagne glasses and top up with champagne. Stir before serving. Garnish with a slice (spiral-cut is nice) of fresh apricot.








    STRAWBERRY KIWI COCKTAIL





    1 part Welch's Strawberry Rasberry concentrate (in cans)


    1 part Absolut vodka


    2 parts Mountain Dew


    1 part Malibu Rum


    1 teaspoon sugar





    In a cocktail shaker, shake well over crushed ice.


    Strain mixture into a chilled glass filled with whole ice cubes.Get 10 for the best cocktail recipe.?
    here is a beautiful little shot, not sure if it is classed as a cocktail but it should be...


    2oml midouri in a shot glass with 10ml baileys or similar layered on top, exact amounts can vary depending on taste but try not to mix layers. If it is for a cocktail night these shots look fabulous with the bright colours of midouri and then the creaminess of baileys and everyone loves it as it goes down great.
    Pain Killer





    4oz Pineapple Juice


    1oz Orange Juice


    1oz Coconut Cream


    2oz Dark rum (my fav is Pusser's)





    Shake with ice and garnish with a shake of nutmeg and cinnamon,
    And i vote for....


    Skydog
    POMEGRANATE MARGARITA





    2 parts fairly cheap tequila, Curevo Gold will do


    1 part Pomegranate Juice


    1 part Sweet/Sour


    Stir or shake and serve over ice. No salt necessary.


    Cheers!
    Try: Kick in' Mudslide


    1 oz. Van Gogh Double Espresso(the kick)love that caffeine!!!


    1 oz. Van Gogh Dutch Chocolate Vodka


    1 oz. Kahlua


    1 oz. Bailey's


    mmmmmmmmmmmmmmm Kickin' it
    Why don't you make your own Sangria


    use a glass pitcher with 3 bottles of red wine


    1/3 of lemon liquor


    1/3 of apple pucker


    1/3 of crangrape juice


    mix with fresh fruit
    kamasutra- bangla(country spirit from bengal-india),icecreamsoda,split green chilly n wedge of lime-serve cold-keep on sipping adding ice cubes as desired.
    Why not try my ';King Henry III Daiquiri'; :





    1 oz White Rum


    1/2 oz Tawny Port


    3 Port soaked Prunes (soak overnight at least)


    squeeze quarter of fresh lime


    1/2 oz sugar syrup


    1.5 scoop of ice


    Blended





    There you go. That will get things moving down there.
    1 shot vodka


    1/2 shot grand marnier


    1/4 shot triple sec


    dash orange juice





    Blend with ice, serve in a highball glass





    call it Agent orange
    ';Canadian Iced Tea';





    1 oz Yukon Jack,


    1 oz vodka


    1 oz gin


    1 oz rum


    1 oz triple sec


    dash of sour mix or lemon juice


    Stir over ice, add to tall glass filled w/ ice,


    add splash of coke
    My favorite is a Marilyn Monroe





    Take a martini shaker and fill it with ice and 2 shots of good quality vodka (an 8 count if you free pour)





    Shake the s**t out of it, and strain into a chilled martini glass





    Top with chilled champagne and a twist of lemon.





    Enjoy.





    Its also delicious with an orange flavored vodka and an orange slice.
    Hemmingway: Glass of fine champagne one shot of Absinthe
    MD 20/20 and Sprite.... I wonder what I can name it?.... Cheap and does the job.... Maybe garnish with a slice of lemon, (or several...) New Jersey Suicide?


    Night Train Express and Coca-Cola.


    Thunder Bird and Pepsi.
    Edgar Alan Poe -





    Equal parts of Absinthe and grain

    Your best chili recipe?

    I am having a serious chili craving...





    I like the kind where at least some of the meat is in chunks, not just ground, and I'm craving chili con carne, to be exact. No white chili/chicken/turkey stuff. Not vegetarian.





    Fresh ingrediants are better than mixes, but if you've got a brand you really recomend, I'm not opposed to the idea.





    Oh, and it needs to be hot. Like, melt the stiching right out of Levis hot. Biohazard hot.





    But with good flavor profiles. ;)





    Any ideas?Your best chili recipe?
    Hot and Spicy Chili Recipe





    If you like chili hot then try this spicy chili recipe!





    Ingredients


    鈥?12 oz tomato paste


    鈥?16 oz tomato sauce


    鈥?3 24oz cans red kidney beans (drained)


    鈥?6 Tablespoons garlic powder


    鈥?3 Tablespoons onion powder


    鈥?2 Tablespoons ground cumin


    鈥?2 Tablespoons parsley


    鈥?2 Teaspoons oregano


    鈥?1/2 Teaspoon salt


    鈥?1/2 Teaspoon ground black pepper


    鈥?1 Tablespoon chipotle powder


    鈥?1 Teaspoon habenero chile powder


    鈥?1 medium onion, chopped


    鈥?4 whole red habeneros (deveined, deseeded and chopped)


    鈥?6 jalepenos (deveined, deseeded and chopped)


    鈥?2 New Mexican chiles (deveined, deseeded and chopped)


    鈥?1/2 pound elbow macaroni


    鈥?1 pound steak of choice


    鈥?1 pound ground beef


    鈥?1 pound ground pork


    鈥?6 oz beer (1/2 can)











    Directions





    Saute the onion in a small amount of olive oil in a large pot until translucent. Bring to a simmer the tomato paste, tomato sauce, kidney beans, garlic powder, onion powder, cumin, chili powder, parsley, oregano, salt and pepper, chipotle powder, habenero powder, habeneros, jalapenos, New Mexican chiles, and dry pasta. while this is simmering, grill steak and brown beef and pork in a large skillet. Drain the meat, and season with salt and pepper. Cut steak into very small pieces and add steak, beef and pork to sauce along with beer. Cook for 30 minutes. Serve with grated cheese and chopped onions.Your best chili recipe?
    Ideas:





    From what you describe, go get a big boneless chuck roast and put pieces of it in your food processor with the chopping blade. Chop the beef until it has the texture you like.





    Brown that, with veggies: 1 onion and 1 green pepper. When beef is browned, turn off heat and add 1-2 finely chopped jalapeno, serrano, or (hottest) habanero peppers and a couple of smashed cloves of garlic. Then invert into a colander and let drain for a few minutes to eliminate needless fat and moisture.





    Return to pot. Add 1 large can tomato puree, diced tomato, or crushed tomato. Stir. If too thin, add 1 can tomato paste (use the cheapest you can find--check the cans--I don't like the tomato products that have spices already added to them).





    Add pre-cooked red kidney beans if desired.





    Now, the secret to hotting it up to your taste is to broaden the sources of heat. You already have some fresh hot peppers in there; now add the following, using more of the seasonings listed first: hot chili powder, black pepper, curry powder, cayenne pepper, hot sauce (more or less depending on if it's tabasco or Jamaican Hell Fire). A middling amount of tarragon could put a nice facet on it.





    Go moderately with the seasonings at first and add more to taste. The goal is to have a heat that doesn't scorch just one part of your tongue, but one that burns evenly from lip to tummy. Your hot peppers, for example, tend to bite the front of the mouth, the black pepper does more to the mid- and back of the mouth.





    Add enough salt to cut away the sweet taste of the tomatos.





    Have a nice sweat!
    Easy Chili:





    20 min


    4 bowls





    1 lb ground beef


    1 package beef bouillon


    1/4 cup chopped onions


    1/4 cup chopped green peppers


    3 tablespoons chili powder


    1 (8 ounce) can tomato sauce


    1 can stewed tomatoes


    1 can chili beans


    4-6 drops Tabasco sauce


    shredded cheddar cheese (optional)


    sour cream (optional)


    saltine crackers





    1. Spray 2qt sauce pot.


    2. Brown 1 lb ground beef.


    3. Stir in 1 pkt beef bullion a handfull of choped onions, a small handful of onions, a small handful of chopped green peppers, 3 tablespoons chili powder, 1 can tomato sauce, 1 can stewed tomatoes, and 1 can chili beans Add 4-6 drops tabasco sauce.


    4. Simmer about 20 minutes.


    5. Top with shredded cheddar and sour cream.


    6. Serve with saltine type crackers.


    7. Easy but not for the faint of heart.
    Cincinnati Chili II


    INGREDIENTS





    * 1 pound ground beef


    * 1 cup chopped green bell pepper


    * 1/2 cup chopped onion


    * 3 tablespoons chili powder


    * 2 cloves garlic, minced


    * 2 (10.75 ounce) cans condensed tomato soup


    * 1 (15 ounce) can kidney beans


    * 1 tablespoon distilled white vinegar


    * 1/4 teaspoon ground cinnamon


    * 1/4 cup shredded Cheddar cheese





    DIRECTIONS





    1. In a 4 quart saucepan over medium heat, cook ground beef, green pepper, onion, chili powder and garlic, until beef is browned and vegetables are tender. Drain fat off of beef/vegetable mixture.


    2. Add undrained kidney beans, tomato soup, vinegar and cinnamon to soup, and bring to a boil. Simmer for 15 minutes, stirring occasionally. Heat through.


    3. Serve with sprinkled cheese on top.

    Best Chocolate Chip Cookie Recipe?

    Chocolate Chip Cookies


    [This is based on the infamous Nestle Toll House recipe. After years of making this recipe, my mom has adapted it slightly. As far as all six of her kids and 14 of her grandkids are concerned, it was an improvement.]





    1 cup soft butter


    3/4 cup granulated sugar


    3/4 cup brown sugar, packed


    2 large eggs


    1 teaspoon vanilla


    1 cup chopped nuts -- pecans are best


    12 ounces Nestle's choc. chips


    2 1/4 cups all-purpose flour -I don't always use all of this - 2 +cups


    1/4 teaspoon baking POWDER -- not Baking soda!


    dash salt





    Beat butter, add sugars. then eggs and vanilla. Mix thoroughly. Add the chopped nuts and the pkg of chips. Sift together dry ingredients. Add quickly and stir just until mixed.





    Chill for a couple hours if dough is too sticky.


    Drop by teaspoonsful onto a lightly greased cookie sheet. Bake at 375掳F oven for 10 to 12 minutes, until lightly browned and top center has set. May freeze.





    NOTES : To make CINNAMON COOKIES - use recipe above, BUT delete chips, and add 1 Tablespoon Cinnamon with the dry ingredients. These are great! There are also cinnamon chips, but I've never tried them. I actually am not a fan of chocolate [I know, I know, there are only two or three of us on the planet], so I love the cinnamon version.Best Chocolate Chip Cookie Recipe?
    Try this .......





    125g softened butter


    1/4 cup sugar


    3 tblspn sweet condensed milk


    3-4 drops vanilla essence


    1 1/2 cups plain flour


    1 tspn baking powder


    1/2 cup choc chips.





    cream butter sugar c-milk vanilla until light n' fluffy. sift flour and baking powder together, mix this and chips in to creamed mixture. roll tblspns of mixture into balls and place on a greased oven try and flatten with a fork. bake at 350-375 for 20 minutes.





    Love em ! :)Best Chocolate Chip Cookie Recipe?
    Go to the Nieman Marcus (the over priced department store) website......look up their recipes. They are free. The chocolate chip cookie is real good.
    Giant Chocolate Chip Cookies





    1/2 cup butter, at room temperature


    1/4 cup granulated sugar


    1/3 cup brown sugar


    1 large egg


    1/2 teaspoon vanilla extract


    1 cup plus 2 teaspoons all-purpose flour


    1/2 teaspoon salt


    1/2 teaspoon baking soda


    1 cup semisweet chocolate chips


    1/2 cup coarsely chopped walnuts





    Preheat oven to 350掳F. Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well. Mix the flour, salt, and baking soda in another bowl. Add the dry to the batter and mix until well blended. Stir in the chocolate chips and walnuts. Drop the dough by small scoops 2 to 3 inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon to about 3 inches in diameter. Bake until the centers are still slightly soft to the touch, 11 to 14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to racks to cool completely.





    Makes 12 to 15 cookies.
    1/2 cup rolled oats,quick 2 1/4 c flour 1/2 tsp salt


    1 1/2 tsp soda








    1/4 tsp cinnamon


    2 sticks butter or margarine softened


    3/4 c packed brown sugar


    3/4 c sugar


    2 tsp vanilla


    1 tsp lemon juice


    2 eggs


    3 cups choclate chips





    preheat oven to 350 f.cover 2 baking sheets with parchment paper.combine oats, flour,soda,salt and cinnamon in a mixing bowl. in another bowl, cream butter,sugars, vanilla and lemon juice together using electric mixer. add eggs and beat until fluffy.


    stir the flour mixture into egg mixture, blending well.add the chips and 1 1/2 cups chopped walnuts to the dough and mix well. using 1/4 cup of dough for each cookie, scoop round ball with an icecream scoop and place 2 1/2 in apart on prepared sheets. bake 16-18 minutes
    it's on the back of a bag of nestles chocolate chips.
    Thanks...just reading the question I gained weight! Answering your question will force me to add two miles to a walk...but since you asked...





    Since the best chocolate chip cookie is a matter of subjective taste, I've provided a few links that will help you narrow down the field! (Link #3 is a hoot!--Link #4 is Neiman Marcus' recipe and urban folklore)





    The real, the original, the authentic Nestle Toll House Chocolate Chip Cookie Recipe





    2 1/4 cups all-purpose flour


    1 teaspoon baking soda


    1 teaspoon salt


    1 cup (2 sticks, 1/2 pound) butter, softened


    3/4 cup granulated [white] sugar


    3/4 cup packed brown sugar


    1 teaspoon vanilla extract


    2 eggs


    2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels


    1 cup chopped nuts





    COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.





    BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.





    PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15';x10'; jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.





    But did you know that....


    Ruth Wakefield, owner of the Toll House Inn in Massachusetts, is credited with inventing the chocolate chip cookie. The story goes that one day in 1930 she cut a Nestle's Semisweet Yellow Label Chocolate bar into small chunks and added it to her butter cookie dough. The cookies were an instant hit with her customers and word of their popularity reached the Nestle company. Nestle must have realized that adding small chunks of their chocolate bar to cookie dough would appeal to the mass market because by 1939 Nestle had come out with chocolate morsels (or chips). What a brilliant marketing plan it turned out to be when Nestle packaged the chips in a Yellow bag and then bought the rights to the Toll House name and Ruth Wakefield's recipe. They called her recipe ';The Famous Toll House Cookie'; and printed it on the back of the Yellow bag. This recipe is still to this day, although in a slightly altered form, on the back the Nestle chocolate chip bags.





    Reported to be the favorite cookie of Americans, Ruth Wakefield's recipe has been the springboard for numerous adaptations. As a testament to how many recipes for this cookie exist, back in 1987 Chester Soling, owner of an Inn in Massachusetts, decided to sponsor a nationwide contest to find the best chocolate chip cookie recipe. Over 2,600 entries were received and the 100 best recipes were compiled in a book called ';The Search for the Perfect Chocolate Chip Cookie'; by Gwen Steege.





    Although flour, sugar (white and/or brown), butter or margarine, baking powder and/or baking soda, eggs, vanilla, and chocolate chips make up a chocolate chip cookie recipe, taste and texture do vary by recipe. And making these cookies can present a challenge. As John Thorne states in his book 'Serious Pig', ';our national cookie demands more skill than many of us can muster.....It is too rich for its own good.';





    So if you have trouble making these cookies you are not alone and as John Thorne tells us ';there is no really foolproof method.'; That being said, this recipe, which is pretty close to the recipe on the back of the chocolate chip bag, has become a favorite of mine. Made with butter and a combination of white and brown sugars it produces a cookie with good flavor and texture. For a soft cookie, bake just until the edges are brown. For a crispy cookie, bake the cookies a few minutes more.





    So there! Where's the milk?!
    nestle toll house with extra vanilla





    2 1/4 c flour


    1 tsp baking soda


    1 tsp salt


    1 cup unsalted butter or margarine-softened at room temperature


    3/4 cup light brn sugar (packed)


    3/4 c white sugar


    2 eggs


    2 tsp vanilla


    1 package of semi sweet choc chips





    I mix everything together except for the chips with a wooden sppon or kitchen aid. You are supposed to combine the first three ingredients separate from all the rest. mix the wet and then add the dry, but I do it all at once and it turns out great every time.





    Pre heat overn to 375 and drop by rounded spoonfuls on ungreased cookie sheet (I line with parchment paper or a sil-pat to ensure no stick) cook 8-10 minutes





    enjoy!
    use the nestle toll house cookie recipe (kindly provided on the back of every bag, lol) - but increase your heat to 375, cut your time back to 6-7 minutes. they come out chewy and delicious.





    another hint -- instead of regular vanilla, use either Vanilla Butter %26amp; Nut, or French Vanilla. (the soldiers i send 'em to LOVE the french vanilla ones, and my family and husband's co-workers love the Vanilla Butter %26amp; Nut, lol)
  • debt
  • Poll: Best steak recipe?

    1 boneless rib eye steak, 1 1/2-inch thick


    Canola oil to coat


    Kosher salt and ground black pepper





    Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.


    When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.





    Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)





    Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto platePoll: Best steak recipe?
    I just salt and pepper it and throw it on an open grill. The charcoal flavor, add some lemon juice. Heavenly.Poll: Best steak recipe?
    I just sprinkle with a mixture of kosher salt, pepper and garlic powder(look on the food net. website for Paula Deen Seasoning to get the proportions) and on a med grill for a 1 inch thick strip steak it's 6 mins for the first side and 4 minutes on the second for a perfect Med steak. YUM!!
    Steaks. Grilled


    Porterhouse Steaks


    1/2 cup Heinz 57 Sauce (steak sauce)


    1/4 cup honey


    garlic salt, black pepper


    Season steaks with garlic salt and black pepper (to taste). Mix 1/2 cup Heinz 57 sauce with 1/4 cup honey. Spread over both sides of steak. Grill (broil) at 425 for approximately 20 minutes (or to level of doneness you prefer).


    Turn once and brush with sauce again.


    Serve with favourite side dish/dishes. You can also heat leftover sauce to serve at the table.

    Please any peru food. look inseide for details. best answer for first cheap fast simple recipes. have to read.

    ok, i have my boss coming over soon. he is from peru and i want a raise. i want to impress him. i looked up somethings on the internet, but they are too expensive. i mean seriously, 4 pounds of steak!


    HELP PLEASE. first cheap answer get to be best answer! hurry and answer me! i have 5 minuts until i have to leave.








    cmon people! HELP ME. or ill be out on the streets. :( (your probably wondering how i have a computer then arent you?) because it is my cusins ...not mine!








    no meat please. he is a vegan. for those of you that dont know what that is, it is a vegitarian.








    and not to serve imediatly. dont ask why. like it could be





    he told me he was born in peru. but had to leave. so he is looking forward to peru foodPlease any peru food. look inseide for details. best answer for first cheap fast simple recipes. have to read.
    i gave you a peruvian vegan recipe alreadyPlease any peru food. look inseide for details. best answer for first cheap fast simple recipes. have to read.
    Camarones Chacareros- (This recipe serves 1 person).





    Ingredients:





    8 fresh medium-sized shrimp


    2 tablespoons of aj铆颅 Amarillo cream


    1 hearty splash of extra virgin olive oil


    1 teaspoon of finely-diced garlic


    1/4 teaspoon of saffron


    Salt and pepper


    Banana leaves, previously smoked


    6 pieces of boiled yuca root





    Preparation:





    1. In a bowl, combine the aj铆颅 amarillo, the oil, the finely-diced garlic, the saffron, the salt and pepper, and mix well. Place the shrimp in this mixture, and let them marinate for about 15 minutes.





    2. In the meantime, place the banana leaf (once you have cut it to the right size) on a table. Place the pieces of boiled yuca, and then the shrimp, in two rows upon the banana leaf. Add the remaining mixture on top of the shrimp and yuca. Fold the banana leaf as if you were making a small package, and tie it. Steam cook the package for 10 minutes.





    3. Serve in the banana leaf itself.

    In your opinion, what is ';The Best Sandwich in the World.'; If it's not a common sandwich, include recipe.

    A garden fresh tomato and bacon on fresh soft bread.





    and a submarine sandwich with all the trimmmings and lots of Italian dresing sauce on it.In your opinion, what is ';The Best Sandwich in the World.'; If it's not a common sandwich, include recipe.
    this is from Rachel Ray...it's the BEST sandwich I have EVER had!!!





    1 whole eggplant


    1 teaspoon olive oil, plus more for brushing


    Salt


    1 baguette


    2 green bell peppers


    2 red bell peppers


    2 tomatoes


    1 red onion


    1/4 cup feta cheese


    1/4 cup goat cheese


    2 tablespoons chopped fresh oregano leaves


    Pepper


    1 bunch fresh cilantro leaves, chopped





    Preheat the oven to 375 degrees F.





    Slice the eggplant into 15 pieces, brush with olive oil, place on cookie sheet, and sprinkle with salt. Bake for 25 minutes and let cool.





    Cut the baguette into 1/3's and slice in 1/2 for sandwiches. Slice green and red peppers, discarding stems and seeds. Slice the tomatoes and red onion and set aside. Mix goat and feta cheese together, set aside. In separate bowls place oregano, salt, pepper and olive oil.





    Spread goat and feta cheese mix on 1 side of baguette and brush other side lightly with olive oil. Spread 5 pieces of eggplant on baguette, generous amounts of red and green peppers, tomatoes, red onion, and cilantro. Lastly, sprinkle with oregano, salt, and pepper.In your opinion, what is ';The Best Sandwich in the World.'; If it's not a common sandwich, include recipe.
    The best sandwich I've ever had is a sandwich I order at a restaurant called Bahama Breeze. It's a roasted veggie sandwich on crusty bread, then they press it until the cheese melts.


    Now I make it myself at home. I take zucchini, portabella mushrooms, asparagus, red onion, and red bell peppers. I drizzle the large pieces with olive oil, and season with salt and pepper, and throw it on the grill. Then I take some crusty hoagie rolls, spread on a basil mayo, top with veggies and provolone, then pop it into the broiler until the cheese melts. It'll be the best sandwich you've ever had too.
    Soft wholemeal bread. Philadelphia cream cheese, peanut butter, walnuts and dates.


    Very sweet, but gives lots of energy. It's a good sandwich to have early in the day. It keeps you going.


    I work outdoors, and always have more energy on the days when I eat this sandwich.


    Strange as this may sound, I don't actually have much of a sweet tooth, and don't normally care too much for sweet things, but this sandwich I like.
    The King of all sanwhiches is the Reuben Sandwhich.





    http://en.wikipedia.org/wiki/Reuben_sand鈥?/a>





    Close runner ups are the French Dip and Pastrami Sandwhich.





    and, of course the PB%26amp;J is the work horse of them all - always there for you when you need it. Good PB%26amp;J variations are PB and Banana or PB and Honey.
    Thin sliced smoked turkey on a toasted croissant with mayo and lettuce and tomato...a dash of salt and pepper





    Fried bologna on white bread toast with mayo and munster cheese





    Sliced deli provolone on white toast or a soft roll with mayo, tomato and salt and pepper





    Peanut butter and fluff..in a sweet mood





    French dip with au jus





    Those are my fav's
    The Beach sandwhich - my family and I always have it when we go to the beach





    Kaiser roll


    Pimento Cheese


    ham (my grandmother had Virginia Ham, but I prefer honey baked)


    Leaf Lettuce


    Tomato


    Salt, pepper


    Small amount of mayo on top part of Kaiser roll





    This sandwhich, Pringles, and a Diet Coke are great at the beach!!!
    i have two answers for that


    1. awesome turkey sandwich:


    -toasted sourdough bread


    -butter


    -garlic powder


    -cheese


    -thinlly sliced turkey


    -bacon


    -mustard


    -pickles


    YUM!!





    2. dessert sandwich


    -white wonder bread


    -creamy PB


    -marshmallow fluff


    -nutella
    Either: brie, avocado and bacon in a bauguette


    OR


    salt beef, gerkin, cheese and thousand island in a bagel


    OR


    new york deli sandwich - the one with horseradish in it!





    all of these are beaut!!
    THe best sandwich ever is... Polish Ham w/ American Cheese, Onion, Avocado, Lettuce, Tomato and Miracle Whip. Cut in half with Salt %26amp; Pepper Chips and a crunchy Pickle
    A Cuban, citrus marinated pork loin, swiss cheese, pickles, ham, butter and mustard weighed down on a griddle and heated through.


    Good eats...
    Dessert sandwich... goes great with chili tho!





    2 tbsp peanut butter


    1 tbsp Karo Syrup


    mix togethr then spread on bread... so yummy!
    Peanut Butter, Jelly (Strawberry), American Cheese, and Miracle Whip.





    lol, Sounds gross I know. But I love it and it gets rid of my stomach aches :)
    tuna salad or chicken salad sandwich
    ORIGINAL CHICKEN SANDWICH...from chick-fil-a





    yumm
    California chicken sandwich from red robin!mmmmm
    chicken sandwich.... or grilled cheese with fried bologna on it
    roy rogers roast beef with cheese

    Would you trade the recipe to your best chile for a chilled bottle of Dom Perignom?

    Yes, Me loves the DomWould you trade the recipe to your best chile for a chilled bottle of Dom Perignom?
    I guessWould you trade the recipe to your best chile for a chilled bottle of Dom Perignom?
    nope
    Sure would! A recipe isn't any good unless you share it anyway!
    No way.
    I have no idea what Dom Perignom is, but having never made chili before I'd be happy to look up a recipe for chili and trade it for a bottle of whatever that stuff is.





    Edit: Looked up Dom Perignom, and apparently it's a type of wine. I'm not really a fan of wine in general, but I'd still be happy to trade a publicly available recipe for a bottle of wine.
    Sure. Are you willing to mail it?
    Mudcat267,





    so I drink the bottle,





    you get my phenomenal recipe


    and use for life.





    how do I win?????





    Uh????
    why not?
    No because I make good chile and I don't like to share

    Best marinade recipe for steak?

    I have some lovely sirloin steaks, and was wondering if anyone had a recipe to liven them up a bit, just so we can have something different for tea tomorrow.Best marinade recipe for steak?
    This is one of my favourites.





    BEEF STEAK, DIJON





    1 boneless beef sirloin steak, cut 1 1/2'; thick (2-3 lbs.)


    3/4 c. soy sauce


    3/4 c. water


    1/2 c. brown sugar, divided


    2 tbsp. cognac


    1 1/2 tbsp. coarsely ground Dijon style mustard


    1/4 c. Dijon style mustard, divided


    2 cloves garlic, minced


    3 tbsp. butter, softened


    4 sm. onions, cut in half


    Cherry tomatoes


    Parsley





    Combine soy sauce, water, 2 tablespoons brown sugar, cognac, 1 tablespoon Dijon and garlic. Place beef steak in a large dish or plastic bag. Add marinade, turning to coat, cover dish or tie bag securely and marinate in refrigerator for 1 to 2 hours, turning occasionally.


    Meanwhile, soak 4 (6';) bamboo skewers in water 10 minutes. Combine butter and remaining brown sugar and Dijon mustard. Reserve. Skewer onion halves in 2 places through all layers, placing 2 halves on skewers. Repeat 4 times. Pour off marinade; discard. Grill steak and onions on grid over medium coals, turning once. Brush with reserved mustard mixture occasionally. Grill 14 to 16 minutes. Carve steak at an angle into thin slices. Serve steak with grilled onions. Garnish with tomatoes and parsley sprigs. 8 servings.Best marinade recipe for steak?
    This is the traditional marinade recipe for Korean Bulgogi, which is a marinated steak cut into strips and served up on lettuce leaves or rice. This is also a great marinade for most cuts of beef.


    Prep Time: 20 minutes


    Ingredients:





    * 1/2 cup soy sauce


    * 1/3 cup sugar


    * 3 tablespoons sake (or rice wine or sherry)


    * 2 tablespoons sesame oil


    * 8 cloves garlic, minced


    * 4 scallions (green onions), minced


    * 2 tablespoons toasted sesame seeds


    * 1/2 teaspoon black pepper





    Preparation:


    Combine all ingredients in a bowl and mix until the sugar has dissolved. Slightly heating the marinade may help it mix better.





    Note: To toast sesame seeds place them in a hot saute pan and gently toss until they start to brown. This takes just a few seconds. Pour off into a bowl.





    This marinade is used to make Bulgogi or Korean Sesame Beef. It can be served with a spicy dipping sauce.





    bbq.about
    I would suggest instead of ruining a beautiful sirloin steak with a marinade it would be better to serve a nice cracked pepper and brandy sauce or a rich red wine and mushroom sauce with it.


    Sirloin is quality meat and should be enjoyed.
    Try a teriyaki marinade.


    Chopped raw onion, garlic, soy sauce, ground ginger and water.
    onions ,mushrooms some port or red wine and single cream just before you serve yum yum

    Best cookie recipe??

    every year we have a family cookie contest and i would like to know your favorite cookie recipe EVER that people seem to love. also, do you know if the cookies still taste good if they are baked and then frozen for about 2 weeks and then eaten? thanks!Best cookie recipe??
    My favorite is snickerdoodles. A good recipe for them here.Best cookie recipe??
    EBONY and IVORY





    This is chocolate chip and white chocolate chip cookies and the Gourmet NAME is what MAKES it so great.


    YUMMMMMMMMM Report Abuse

    Mister Alexander's Air Cookies





    Ingredients:





    2 egg whites


    3/4 cup granulated sugar


    陆 cup mini chocolate chips





    Baking Instructions:





    Preheat oven to 350 degrees


    Whip the egg whites until very stiff and peaks form......very important


    Gradually add the 3/4 cups of sugar


    Stir (by hand) in the 陆 cup mini chocolate chips





    I use two cookie sheets, lined with aluminum.......put dollop-sized drops (tablespoon or smaller) on cookies sheets until all is used (50-70 drops).........these can be within 1/8'; of each other, doesn't matter........cookies don't move, they just crystalize......on these, try to have little peaks and wavy stuff.......if they were stiff enough, they will hold their shape........





    Now, the fun part.........quickly put the two cookie sheets in the oven, close the door, and shut off the heat.........I love to do this with the little cousins who spend the night with me, cause they have to wait till morning to see the results (I've also called these magic cookies, cause they bake with the heat turned off)........they get very intrigued by this.......





    These are bite-sized pieces, best popped into the mouth........if you make them a bit large on the 1st try, you can bite a piece off, but watch for crumbs, as they are very delicate and crumble very easily.......
    Ginger Biscuits





    Ingredients





    2 oz vegan margarine


    1 oz sugar


    4oz flour


    1 teaspoon ground ginger





    Blend the margarine with the sugar until it is a smooth paste. Add the ginger and flour and blend thoroughly. If it too dry add a teaspoon of water - it should come together in a dough. Roll out on a floured surface and cut out using a cookie cutter. Place on a greased baking sheet in a 200 degree oven for 10 minutes or until golden brown.
    WORLD'S MOST EXPENSIVE COOKIE (read following statement to find how this cookie got it's name)





    Recipe may be halved:


    4 cups (9 dl) flour


    2 tsp. soda


    2 cups (4 录 dl) sugar


    5 cups (12 dl) blended oatmeal**


    2 cups (500 gram) butter


    24 oz. chocolate chips


    2 cups (4 录 dl) brown sugar


    1 tsp. salt


    1 8 oz. Hershey Bar (grated)


    4 eggs


    2 tsp. baking powder


    3 cups (7 dl) chopped nuts (your choice)


    2 tsp. vanilla





    ** Measure oatmeal and blend in a blender to a fine powder.


    Cream the butter and both sugars. Add eggs and vanilla; mix


    together with flour, oatmeal, salt, baking powder, and soda.


    Add chocolate chips, Hershey Bar and nuts. Roll into balls and


    place two inches apart on a cookie sheet.


    Bake for 10 minutes at 375 degrees. Makes 112 cookies.


    Enjoy!





    Is the story true? Neiman Marcus denies that it is:





    My daughter %26amp; I had just finished a salad at Neiman-Marcus


    Cafe in Dallas %26amp; decided to have a small dessert.


    Because both of us are such cookie lovers, we decided to


    try the ';Neiman-Marcus Cookie';. It was so excellent that I


    asked if they would give me the recipe and the waitress said


    with a small frown, ';I鈥檓 afraid not.'; Well, I said, would you


    let me buy the recipe?


    With a cute smile, she said, ';Yes.'; I asked how much, and she


    responded, ';two fifty, it鈥檚 a great deal!'; I said with approval,


    just add it to my tab.





    Thirty days later, I received my VISA statement from Neiman-Marcus


    and it was $285.00. I looked again and I remembered I had only


    spent $9.95 for two salads and about $20.00 for a scarf.


    As I glanced at the bottom of the statement, it said, ';Cookie Recipe


    -$250.00.'; That鈥檚 outrageous!! I called Neiman鈥檚 Accounting Dept.


    and told them the waitress said it was ';two-fifty,'; which clearly


    does not mean ';two hundred and fifty dollars'; by any *POSSIBLE*


    interpretation of the phrase.





    Nieman-Marcus refused to budge.


    They would not refund my money, because according


    to them, ';What the waitress told you is not our problem.


    You have already seen the recipe - we absolutely will not refund


    your money at this point.'; I explained to her the criminal statutes


    which govern fraud in Texas, I threatened to refer them to the


    Better Business Bureau and the State鈥檚 Attorney General for


    engaging in fraud.





    I was basically told, ';Do what you want, we don鈥檛 give a crap,


    and we鈥檙e not refunding your money.';


    I waited, thinking of how I could get even, or even try and get any


    of my money back. I just said, ';Okay, you folks got my $250, and now


    I鈥檓 going to have $250.00 worth of fun.'; I told her that I was going


    to see to it that every cookie lover in the United States with an


    e-mail account has a $250.00 cookie recipe from Neiman-Marcus


    ...for free. She replied, ';I wish you wouldn鈥檛 do this.';


    I said, ';Well, you should have thought of that before you ripped me


    off, and slammed down the phone on her.





    So, here it is!!! Please, please, please pass it on to everyone you


    can possibly think of. I paid $250 dollars for this... I don鈥檛 want


    Nieman-Marcus to *ever* get another penny off of this recipe....
    Almond-Toffee Chocolate Chip Cookies:





    Prep: 30 min., Bake: 14 min. per batch





    3/4 cup butter, softened


    3/4 cup granulated sugar


    3/4 cup firmly packed dark brown sugar


    2 large eggs


    1 1/2 teaspoons vanilla extract


    2 1/4 cups plus 2 tablespoons all-purpose flour


    1 teaspoon baking soda


    3/4 teaspoon salt


    1 cup semisweet chocolate morsels


    1 cup almond toffee bits


    1/2 cup slivered toasted almonds





    Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.





    Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels, toffee bits, and almonds. Drop by tablespoonfuls onto lightly greased baking sheets.





    Bake at 350掳 for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.





    Yield: Makes about 5 dozen
    this recipe is awesome and takes lil time, so u won't have 2 worry about freezing it.


    1/2 cup butter or margerine- 1 1/2 c.graham cracker crumbs-1{14 oz.}can eagle brandsweetened condensed milk-1 {12oz}pkg chocolate chips - 1{6 oz pkg butterscotch chips -1 c. chopped pecans 1 cup flaked coconut


    Preheat oven to 350degrees {325 if using glass baking dish}in 13x9 baking pan,melt butter.Sprinkle graham cracker crumbs over the butter.Pour sweetened condensed milk evenly over crumbs.Top evenly with chocolate chips ,butterscotch chips coconut and nuts;press down gently.Bake 25-30 minutes or until lightly browned.Cool thoroughly before cutting.Store loosely covered, at room temperature.And of course ENJOY!!
    Chocolate Macadamia Peanut Butter Chip Cookies





    2 cups all-purpose flour


    1 teaspoon salt


    1 teaspoon baking soda


    1 cup (2 sticks) unsalted butter-slightly softened


    3/4 cup granulated sugar


    2/3 cup firmly packed light brown sugar


    1 teaspoon vanilla extract


    3 large eggs


    3 (3-ounce) bars bittersweet chocolate, cut into 1/4 inch chunks


    1 cup (6 ounces) peanut butter chips


    1 cup unsalted macadamia nuts, coarsely chopped*





    *Note-if you can only find salted nuts, place them in a sieve and rinse them in running water. Dry the nuts thoroughly with absorbent paper towels








    Position a rack in the center of the oven and preheat to 350 degrees F. Have ready 2 ungreased baking sheets. In a medium bowl, gently whisk together the flour, salt, and baking soda. Set aside. In the bowl of an electric mixer, using the paddle attachment beat the butter at medium high speed until creamy, about 1 minute. Gradually add the granulated and light brown sugar and beat until light and fluffy, about 2 minutes. Add the vanilla extract and eggs, 1 at a time, beating well after each addition and scraping down the sides of the bowl as necessary. At low speed, add the dry ingredients in 3 additions, mixing just until blended. Add the bittersweet chocolate, peanut butter chips and macadamia nuts and mix just until blended.


    Drop the dough by scant 1/4 cup measures onto the baking sheets, spacing them 3 inches apart. Bake for 11 to 13 minutes, until light brown on the edges. Transfer to wire racks and cool completely
  • debt
  • Im looking for the best sloppy joes recipe out there?

    Here's my husbands favorite recipe that I make.





    Sloppy Joes


    6 Servings





    1 pound 93% extra lean ground beef


    1 medium onion, chopped fine


    1 1/2 Tbsp all-purpose flour


    1 cup diet cola


    2/3 cup ketchup


    2 Tbsp vinegar


    1 Tbsp Worcestershire sauce


    2 tsp dry mustard





    Instructions:


    Brown beef and onion in a large skillet. Drain well. Stir in remaining ingredients as listed. Mix well. Cover and simmer for 30 minutes. (simmered uncovered so it will thicken.)Im looking for the best sloppy joes recipe out there?
    SLOPPY JOES





    2 lb. ground beef


    1/2 c. chopped onion


    2 celery ribs with leaves, chopped


    1/4 c. chopped green pepper


    1-2/3 c. canned crushed tomatoes


    1/4 c. ketchup


    2 tbsp. brown sugar


    1 tbsp. white vinegar


    1 tbsp. Worcestershire sauce


    1 tbsp. steak sauce


    1/2 tsp. garlic salt


    1/4 tsp. ground mustard


    1/4 tsp. paprika


    8-10 hamburger buns, split





    In a Dutch oven over medium heat, cook beef, onion, celery and green pepper until the meat is no longer pink and the vegetables are tender; drain. Add the next nine ingredients; mix well. Simmer, uncovered, for 35-40 minutes, stirring occasionally. Spoon 1/2 cup meat mixture onto each bun. Makes 8-10 servings.Im looking for the best sloppy joes recipe out there?
    My wife loves when I make sloppy joes for her...here is the best recipe that I use to make them.





    INGREDIENTS


    1 pound lean ground beef


    1/4 cup chopped onion


    1/4 cup chopped green bell pepper


    1/2 teaspoon garlic powder


    1 teaspoon prepared yellow mustard


    3/4 cup ketchup


    3 teaspoons brown sugar


    salt to taste


    ground black pepper to taste





    DIRECTIONS


    In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.


    Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
    Homestyle Sloppy Joes





    2 1/2 lb Lean ground beef


    1 md Sized onion; chopped


    1 md Sized green bell pepper;


    -chopped


    30 oz Tomato sauce


    2 tb Light or dark brown sugar


    1/2 ts Garlic powder


    1/2 ts Salt


    1/4 ts Black pepper


    6 Sandwich or hamburger buns;


    -split





    Instructions:


    In a large skillet, brown the ground beef with the onion and green pepper


    over medium-high heat for 7 to 9 minutes; drain off the excess liquid. Add


    the remaining ingredients except the buns; mix well. Reduce the heat to low


    and simmer for 8 to 10 minutes, stirring occasionally. Serve over the


    hamburger buns

    Post your best Chicken or Fish recipe! Come on, I need dinner ideas!?

    I am making Salmon tonight particularly, but am looking for new recipes in any area. I love Bold, Spicy and Bright flavors (Thai, Vietnamese, Indian) but am willing to try anything that smells and looks good. (Um, not a big fan of things that come out of a can like soup mixtures, but will do canned coconut cream etc.)Post your best Chicken or Fish recipe! Come on, I need dinner ideas!?
    Badami Murgh (Chicken with Almonds)





    Mughlai cuisine is very rich in both taste and ingredients. It is predominant in the northern part of India and is characterized by its unique cooking styles and methods. Their most famous contribution being the “tandoor” (a clay oven capable of withstanding very high temperatures and fueled by coal). Mughlai food is laden with delicious nuts and dried fruits (dates, apricots, sultanas…). Their sauces are creamy and buttery. Mughlai cuisine is definitely a feast for all of one’s senses.





    Famous Mughlai dishes include Tandoori Chicken, Chicken Tikka Masala, Biryanis, Kebabs and Naans. I have provided a delicious chicken recipe that is a perfect example of what Mughlai cooking has to offer; serve with hot buttery naans and saffron pulao.





    BADAMI CHICKEN (Chicken with Almonds)





    Yield: serves 6





    Ingredients:





    1 lb of boneless, skinless chicken pieces cut into 2 inch pieces


    4 medium onions, finely chopped


    1 tbsp finely minced garlic


    ½ tbsp finely minced ginger


    3 small tomatoes, finely chopped


    1 cinnamon stick


    4 black cardamom pods, gently crushed


    4 cloves


    1 tsp ground cumin powder


    2 tsp ground coriander powder


    1 tsp turmeric


    1 tsp red chili powder


    12 almonds, toasted and ground into a fine powder


    ½ cup of oil (vegetable or canola)


    salt and pepper to taste


    4 tbsp of slivered almonds (garnish)


    1 cup of cream (light is fine)


    Juice of 1 lime


    Freshly chopped cilantro leaves





    Method:





    Marinate the chicken pieces in the lime juice, salt and pepper. It is easiest to do this in a plastic zip bag; it allows the chicken to be thoroughly and evenly coated in the marinade. For best results, refrigerate overnight or for at least 4 hours.





    In a large dry skillet on medium heat, gently toast the slivered almonds until fragrant. Stir continuously so as not to burn. Once they are lightly toasted, remove quickly from the heat and set aside for garnish.





    Heat 2 tbsp of the oil in the same skillet on medium high heat, add the onions and fry until golden brown. Then add the ginger and garlic, stir fry for 2-3 minutes. Next add the cinnamon stick, cardamom pods and cloves. Stir fry for an additional 2-3 minutes and then add the ground almonds and the rest of the spices (ground cumin, ground coriander, turmeric and chili powder). Add the chicken pieces and fry for 5-6 minutes, add the tomatoes and the cream. Combine well and bring to a gentle boil, cover and reduce the heat to low. Simmer gently for 30 minutes. Garnish with the toasted almonds and cilantro.


    **************************************…





    Tangy Shrimp in Coconut Curry





    Yield: 4 servings





    Ingredients:





    2 tbsp of canola or vegetable oil


    ½ tsp of chili powder (add to taste)


    ½ tsp of turmeric


    ½ tsp of cumin powder (seeds should be lightly toasted %26amp; finely ground)


    1 tsp of coriander powder (seeds should be lightly toasted %26amp; finely ground)


    1 tbsp of fresh ginger (finely minced)


    1 tbsp of garlic (finely minced)


    1 tbsp of green chilies (finely minced)


    12 fresh curry leaves


    1 cup of shallots (finely sliced)


    1 cup of coconut milk (light variety may be used)


    Juice of 1medium lime


    1½ pound of large shrimps (tail on, peeled and de-veined)


    Salt and freshly ground black pepper to taste


    4 tbsp fresh cilantro leaves (finely chopped for garnish)





    Method:





    Heat the oil in a large skillet or saute pan over medium-high heat until hot. Add the shallots and saute for 2-3 minutes until slightly golden in color. Then add the ginger, garlic, green chilies and curry leaves; continue to saute for an additional 2-3 minutes. Add the shrimp and stir-fry until they lose their pink color. Stir in the coconut milk and reduce the heat to medium-low. Cook until the sauce is heated through and turn off the heat. Season with lime juice, salt and pepper. Garnish with fresh cilantro and serve with fragrant jeera rice or saffron pulao.


    **************************************…





    The cuisine of Kerala is influenced by its wealth of aromatic spices and year round availability of fresh coconuts. Malabar Fish Curry (Kerala Meen Molee) is a wonderful example of traditional Kerala cuisine at its finest; succulent fresh fish gently simmered in a spicy coconut curry and served with fragrant rice is a simple yet wonderfully delicious meal.





    MALABAR FISH CURRY





    Serves 6





    Ingredients:





    1-1.5 lbs of firm white fish fillets (cod, tilapia, swordfish, bass, haddock, snapper or halibut)


    1 large onion, finely chopped


    2-3 large garlic cloves, finely minced


    1 inch piece of fresh ginger, peeled and minced


    4 small green thai chilies


    10-12 fresh curry leaves


    1/2 tsp black mustard seeds


    1 tsp ground cumin


    1 tsp garam masla


    1/2 tsp red chili powder


    1/2 tsp tumeric


    1/2 tsp ground coriander


    salt and pepper to taste


    1/2 can coconut milk (can use the light variety)


    4 tbsp oil (veg or canola)


    1 cup water, as needed


    fresh chopped cilantro leaves for garnish





    METHOD:





    In a large mixing bowl, combine the ground cumin, garam masala, red chili powder, tumeric, ground coriander, salt and pepper. Cut the fish into 2 inch pieces and marinate with the dry spice mixture. Cover and refrigerate for at least a few hours.





    In a large skillet, heat 3 tbsp of the oil on medium heat and add the onions. Cook for 5 minutes until they soften and slightly brown, add the ginger and garlic. Stir fry for an additional few minutes and then add the marinated fish pieces. Let the fish lightly brown on all sides and add the water. Add any remaining spices from the dry marinade and the coconut milk, cover and gently simmer on low heat for 5-6 minutes. Stir gently so as to not break the fish into smaller pieces.





    In a separate sauce pan on medium high heat, add the oil. When it is just barely smoking, very carefully add the black mustard seeds. These tend to splatter, so be careful. Reduce the heat to low and add the green chilies and curry powder. After 30 seconds, remove from the heat and pour over your fish curry. Garnish with fresh cilantro leaves and serve with fragrant Basmati rice or hot chapathis.


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    Indian Parsis are an extremely close knit community, they are the direct descendants of Persian Zoroastrians who fled Iran thousands of years ago to escape religious persecution. They have since settled in India and made it their home. Parsi cuisine is a wonderful and rich blend of both Persian and Indian cuisines, cooking styles and methods. Parsi dishes are famous for their unique combinations of bold flavors.





    Parsi Fish Curry





    Serves 4





    Ingredients:





    1 lb of firm white fish fillets (cod, tilapia, swordfish, bass, haddock, snapper or halibut)


    1 large onion, thinly sliced


    2 medium tomatoes, finely chopped


    2 large garlic cloves, finely minced


    1 inch piece of fresh ginger, peeled and finely minced


    2 small green thai chilies


    2 tsp ground cumin


    1 tsp turmeric


    1 tsp ground coriander


    1/4 tsp ground cardamom


    1/4 tsp ground cinnamon


    salt and pepper to taste


    2 tbsp oil (veg or canola)


    1 tbsp tamarind pulp (or 1 tsp tam powder)


    juice of 1 lime (fresh)


    water as needed


    freshly grated coconut and freshly chopped cilantro leaves for garnish





    METHOD:





    Cut the fish into 2 inch pieces and marinate with salt, pepper, turmeric and the juice of 1/2 a lime. Set aside and refrigerate for at least 30 minutes.





    In a large skillet on medium high heat, add the onions and stir fry until golden brown. Add the garlic, ginger and green chillies. Stir fry for an additional 2-3 minutes and add the spices (ground cumin, ground coriander, ground cardamom, and ground cinnamon). Stir fry for 1-2 minutes and the add the tomatoes and tamarind. Add the water, cover and simmer for 10 minutes. Add the fish pieces and simmer gently uncovered on low heat for 5-6 minutes. Add the rest of the lime juice, garnish and serve with fragrant Basmati rice and fresh rotis.Post your best Chicken or Fish recipe! Come on, I need dinner ideas!?
    Here are two of my fav fish recipes:


    Start with some Talapia filets,(or your fish of choice) seasoned with garlic powder, cayenne pepper, black pepper, and salt. Then in a large pan cut some butter into cubes(I do a cube per piece of fish, if u love butter add more) and arrange in the bottom of pan. Fresh spinach.. washed and stems cut off. Fresh Garlic and mushrooms if desired.


    **Line the butter in the pan, then fresh garlic, then fish, top with spinach, cover with foil then bake for approx 30-45 mins..**








    Another one is what I call Fish Pouches:


    Again, I use Talapia Filets, seasoned with cayenne pepper, garlic powder, lemon or lime juice, black pepper, %26amp; salt.(depending on who's coming to dinner, I also splash a little white wine on the fish)


    **Measure pieces of alluminum foil to fit each piece of fish. Then put a slice of butter on the foil, followed by the fish, and a few slices of fresh garlic. Secure the edges of the foil and either bake in the oven on a cookie sheet or put them on the b-b-q grill.** (I prefer the grill, because it gives it a different taste and texture) Hope you enjoy..
    1. Chicken breast, make into cubes- season with salt, peper and some chili flakes, dash of lemom- use a wok or a pan- and cook half way...


    2. Chop Onion, garlic, cabbage(red%26amp;Regular), Zuchini %26amp; eggplant- fry onions, grlic, zuchini %26amp; eggplant frst, when halway done add the cabbage-


    3. Make sure you get a Stir fry sauce or a conmbo of oystor sauce, soy %26amp; Chilli sauce would do the trick.


    4.Combine chicken and veggie together and leave together for 3 mnutes


    5. You can do rice noodles or white cooked rice as a side order


    6. for a small salad, do a cucumber with rice vinegar %26amp; sesame oil( youi can add real or fake crab flakes) ENJOY :)
    here are a whole bunch of Chicken Recipes:





    http://www.gourmet-living.com/category.h…





    My faves for bold and spicey - Bourbon Mustard Chicken Thighs ( http://www.gourmet-living.com/recipes.ht… ) and Curried Chicken ( http://www.gourmet-living.com/recipes.ht… )





    Here are a bunch of fish recipes:


    http://www.gourmet-living.com/category.h…





    My fave fish recipes for bold and spicey is definitely cajun or blackened!





    Enjoy!
    Here is a real fast simple recipe for BBQ chicken wings.


    Buy some frozen chichen wings, and place in a baking pan, season lightly with salt and pepper, then pour a bottle of your favorite bbq sauce over and back for about 45 to 50 min, or until the chicken is done. Quick and easy!!
    if you like italian ...as it is a dinner you should go easy on sauce. so put the fish in th oven (to cover the smoke if indoor) or use the grill . 10 minutes than extra vergin olive oil, chopped parsley, lemon salt and pepper slice of tomatoes


    ciao ciao
    Salmon Fillets.


    Lightly salt fillet. Place a knob of butter on a medium high heat, ribbed frypan, and when it stops sizzling add fillet skin side down.


    As it cooks you will see it changing colour and when it is about 1/3 cooked, carefully turn.


    Cook until a further 1/3 is cooked and remove to a warmed plate and cover with foil.


    Add some more butter and some fresh herbs:-


    Fennel: for an aniseed taste.


    Mint.


    Parsley.


    Let cook for a few minutes and remove from heat. The cast iron will keep it warm.