February 16th, 2006 by alice
Tags: Betty, Chip, Chocolate, Cookies, Crocker, Double
INGREDIENTS
- 1 (18 1/2 ounce)box betty crocker supermoistdevil’s food cake mix
- 1/2cupbutteror margarine, softened
- 1teaspoonvanilla
- 2largeeggs
- 1/2cup choppednuts (optional)
- 1cupsemi-sweet chocolate chips
DIRECTIONS
- Preheat oven to 350°.
- Beat half the dry cake mix, the butter, vanilla, and eggs in a large bowl on medium speed until smooth, or mix with a spoon.
- Stir in remaining cake mix, the nuts (if used), and chocolate chips.
- Drop dough by rounded tsps about 2-inches apart onto the ungreased cookie sheet.
- Bake 10-12 minutes or until edges are set (the centers will be soft).
- Cool 1 minute, remove from cookie sheet to wire rack.
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February 16th, 2006 by alice
Tags: Cranberry, Squares, Turkey
INGREDIENTS
- 2tablespoonsbutter
- 1/4cup packedbrown sugar
- 1teaspoon gratedorange rind
- 1 (16 ounce)canwhole berry cranberry sauce
- 5cups diced leftoverturkey
- 1cupturkey gravy
- 1cupmilk
- 2eggs, lightly beaten
- 2cupssoft breadcrumbs
- 2tablespoons mincedonions
- 3/4teaspoonsalt
- pepper
DIRECTIONS
- Set oven to 400 degrees.
- Butter an 8′ x 8″ baking pan.
- In the baking dish, melt butter; stir in sugar and orange rind.
- Spoon cranberry sauce over the top.
- Combine the remaining ingredients, mixing well.
- Pack over top of cranberry layer.
- Bake for 30 minutes.
- Immediately invert onto a serving dish.
- Cut into squares.
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February 16th, 2006 by alice
Tags: Sauce, Starnise
INGREDIENTS
- 1/2cupstar anise, pieces(crushed)
- 2tablespoonssoy sauce
- 1/2cuphoisin sauce
- 3tablespoonsfive-spice powder
- 1/4cup choppedscallions
- 1/4cupred wine
- 2tablespoonssugar
- 12black peppercorns
- 1teaspoon granulatedgarlic powder
- canola oil, to cook
- sesame oil, to cook
DIRECTIONS
- In an oiled sautè skillet oiled with Canola oil& Sesame oil, add all the ingredients& bring to a boil.
- Reduce heat& simmer about 5 minutes.
- Check for seasoning.
- Bring to a boil again.
- Reduce heat& simmer another 10 minutes, stirring constantly until sauce somewhat thickens, almost like a syrup.
- Strain& use the sauce to cook over duck, chicken, pork chops or beef cubes.
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February 16th, 2006 by alice
Tags: Chicken, Tandoori
INGREDIENTS
- 2 1/2-3lbschicken pieces
- 16ouncesplain yogurt
- 1tablespoon gratedgingerroot
- 2-3cloves fresh mincedgarlic
- 2teaspoonspaprika
- 1 1/2teaspoonscinnamon
- 1teaspooncumin
- 1teaspooncoriander
- salt and pepper
- 1/4teaspooncloves
- 1/2cup choppedchutney (optional)
- 1mediumcucumber, sliced (optional)
DIRECTIONS
- Rinse chicken, pat dry.
- Place the chicken in a plastic bag, set into a deep bowl.
- For marinade: Combine yogurt, gingerroot, garlic, paprika, cinnamon, cumin, coriander, salt, pepper and cloves; pour over chicken pieces in the bag, close marinade bag in the fridge overnight, turning bag occasionally.
- Remove chicken from bag, RESERVE marinade.
- Place chicken pieces, bone side down in center of grill; grill until chicken is tender, and the juices run clear, brushing with reserved marinade during the last 10 minutes of grilling time.
- Serve with chutney and sliced cucumber if desired.
- Note: the chicken may be done under the broiler, but it is best done on the grill.
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February 16th, 2006 by alice
Tags: Dip, Further, Ise, Look, Spinachrtichoke, This
INGREDIENTS
- 4teaspoonsroasted garlic(4 cloves)
- 1 (10 ounce)packagefrozen spinach, thawed & drained
- 1 (14 ounce)canartichoke hearts, chopped & drained
- 1 (10 ounce)jaralfredo sauce
- 1-1 1/2cup shreddedmozzarella cheese
- 1/3cup gratedparmesan cheese
- 4ouncescream cheese, softened
DIRECTIONS
- preheat oven to 350 degress in an 8×8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
- cover and bake in pre heated oven for 30 minutes.
- or till cheeses are bubbly.
- serve warm with tortilla chips.
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