April 5th, 2007 by alice
Tags: Meringues, Peppermint
INGREDIENTS
- 2egg whites
- 1/2teaspoonpeppermint extract
- 1/8teaspooncream of tartar
- 2/3cupsugar
- peppermint candies, finely crushed(I put them inside a paper bag and then use a rolling pin to crush them)
DIRECTIONS
- Preheat oven to 300 F.
- Beat egg whites, peppermint extract and cream of tartar on high speed with an electric mixer until soft peaks form.
- Gradually add sugar, one tablespoonful at a time, while continuing to beat until stiff peaks form.
- Drop by spoonfuls onto lightly greased cookie sheet.
- Sprinkle with crushed peppermint candies.
- Bake for 20 minutes, or until meringues are firm and their bottoms are very lightly browned.
- Cool to wire rack.
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April 5th, 2007 by alice
Tags: Biscuits, Drop, Easy, Fast, Fat, Low
INGREDIENTS
- 2cupsall-purpose flour
- 2teaspoonsbaking powder
- 1/2teaspoonsalt
- 1/4teaspoonbaking soda
- 3tablespoonsvegetable oil
- 1cupnonfat sour cream
DIRECTIONS
- Preheat your oven to 400 degrees.
- Put the flour, baking powder& baking soda, and salt into your food processor.
- (Or you can do it by hand. The food processor is much easier, though.) Pulse once or twice to mix.
- Then add the oil and pulse a few times until it appears mixed.
- Add the sour cream and pulse until the dough comes together (sort of into a ball but not really).
- Drop by spoonfuls onto a cookie sheet you have sprayed with non-stick spray.
- Bake for 15 minutes or until lightly browned.
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April 5th, 2007 by alice
Tags: Cocoa, Meringues
INGREDIENTS
- 2egg whites
- 1/2teaspoonvanilla
- 1/8teaspooncream of tartar
- 2/3cupsugar
- 2tablespoonsunsweetened cocoa powder
- 2/3cupminiature semisweet chocolate chips
- 2ouncessemisweet chocolate, melted (optional)
DIRECTIONS
- Preheat oven to 300 F.
- Beat egg whites, vanilla and cream of tartar on high speed using an electric mixer, until soft peaks form.
- Combine sugar and cocoa.
- Gradually add sugar mixture, one tablespoon at a time, continuing to beat until stiff peaks form.
- Gently fold in chocolate chips.
- Drop by spoonfuls onto lightly greased cookie sheet.
- Bake for 20 minutes, or until meringues are firm and they are very lightly browned underneath.
- Allow to cool on wire rack.
- Drizzle melted chocolate (if using) over cookies.
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April 5th, 2007 by alice
Tags: Broil, London, Tender
INGREDIENTS
- 2lbslondon broil beef
-
Dry rub
- 1/2teaspoonpepper
- 1/2teaspoon adolphsmeat tenderizer
- 1/2teaspoonLawry’s Seasoned Salt
- 1/2teaspoongarlic powder
-
Marinade
- 1/3cupketchup
- 2tablespoonsWorcestershire sauce
- 2tablespoonssoy sauce
- 1teaspoon gratedginger
- 1tablespoon gratedonions
- 2clovesgarlic, minced
DIRECTIONS
- Take meat and score not all the way through, slice across and then across again to make criss cross pattern.
- Rub meat with dry rub.
- Place all marinade ingredients it storage bags toss add meat.
- Refrigerate over night.
- Heat grill to medium high.
- Place meat on hot grill for 4 minutes then turn 1/4 turn for 4 more minutes.
- Then flip and cook for 4 minutes turn 1/4 turn for 4 more minutes.
- Remove from heat let sit for 10 minutes.
- Slice against the grain very thinly.
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April 5th, 2007 by alice
Tags: Beef, Southwestern, Stew
INGREDIENTS
- 2lbsbeef steaks
- 6mediumpotatoes
- 2 (14 1/2 ounce)canschicken broth
- 2 (15 ounce)cansred beans
- 2 (15 ounce)cansblack beans
- 2 (10 ounce)cansdiced tomatoes with green chilies
- 1/2cup choppedNew Mexico green chilies
- 1mediumyellow onion
- 3clovesgarlic
- 2tablespoonsoil
- salt
- pepper
DIRECTIONS
- Boil potatoes until cooked thru.
- Cool, peel and cut into 1 inch cubes.
- Slice onion.
- Mince garlic.
- Saute onion and garlic in oil until garlic starts to brown.
- Cut steak into 1 inch cubes.
- Brown in oil with onion and garlic.
- Season with salt and pepper to taste.
- Transfer meat and onions with drippings to large stock pot.
- Add broth, beans and tomatoes with liquids (don’t drain), potatoes and chopped chilies.
- Bring to boil, then simmer for 2 hours.
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