Tag: Cookbook

Ingredients

• 1 Package Burrito Style
• 1.25 pds Ground Beef
• 4 oz cream cheese
• 1/4 cup shredded cheese (your choice)
• 1/4 cup salsa
• Cornstarch or flour water
• Cooking Oil
• Salt
• Pepper
• Toppings (optional) (lettuce, onions, etc)

Instructions

1. Put your ground beef on the stove and cook till browned.
2. Add your cream cheese, shredded cheese, and salsa.
3. Mix corn starch and flour in a bowl to help adhere the tortillas.
4. Take your tortillas and cut straight down the middle.
5. Fold tortillas into a funnel and fill them with your beef, cheese, salsa, and cream cheese.
6. rub cornstarch to close the top.
7. Take oil and put it on the oven.
8. Once oil comes to a boil put the stuffed tortillas in until they start to slightly brown.
9. Serve.

Ingredients

• 1 cup of butter (softened)
• 2 cups of flour
• 1 cup of brown sugar
• 1 egg yolk
• 1 tsp of vanilla
• 1/4 tsp of almond extract (optional)
• Chocolate chips (6oz/enough to spread)
• Chopped nuts (optional)

Instructions

1. Preheat oven to 350 degrees F.
2. Mix all ingredients besides the chocolate chips or nuts.
3. Press into either a 9×13 pan or 11×15.
4. Cook for 15 minutes or until crust is golden brown and not soggy.
5. Spread chocolate chips over the cooked crust and then sprinkle the nuts.

Ingredients

• Noodles
• Chicken breast
• Olive Garden Italian dressing
• Pepper

Instructions

1. Cook noodles
2. Cook olive garden Italian dressing sauce with chicken breast
3. When done mix sauce and noodles together
4. Top with pepper

Ingredients

• 1 tbs + 1 tsp of vegetable oil (divided use)
• 1 cup thinly sliced peeled carrots
• 2 cups broccoli florets
• 1 or 2 lbs. boneless skinless chicken breasts
• cut into 1 inch pieces
• 4 cloves garlic minced
• 1/4 cup of low sodium chicken broth or water
• 1/4 cup of soy sauce
• 3 tbs of honey
• 2 tsp cornstarch
• salt and pepper to taste

Instructions

1. Heat 1 teaspoon of oil in a large pan over medium heat.
2. Add broccoli & carrots cook for apprx 4 min or until tender, Remove the veggies, put on a plate place to the side
3. Wipe the pan clean, turn heat on high
4. Add the remaining tablespoon of oil
5. Season chicken pieces with salt & pepper and add them to thr pan cook on each side 3-4 min
6. Add garlic cook for 30 seconds
7. Add the veggies back to the pan cook 2 more min.
8. Add in a bowl of whisked chicken broth, honey and soy sauce.
9. In a seprate bowl mix the cornstarch with a tablespoon of cold water
10. Pour the soy sauce mixture over the chicken and veggies cook for 30 more seconds.
11. Add the cornstarch and bring to a boil cook 1 more min or until sauce has just started to thicken
12. Enjoy!

Ingredients

• 1/4 cup Mayo
• 1/4 cup sour cream
• 1 1/4 tsp garlic
• 1/2 tsp dill weed
• 1/2 tsp oregano
• 1tsp of JD salsa mix (optional)

Instructions

1. First combine the Mayo and sour cream in a mid sized bowl
2. Next add the garlic, dill weed, and oregano into the bowl, and mix together.
3. If you want to make it spicy add in 1tsp of the JD salsa mix instead of the dill weed.

Ingredients

• chicken (cut into pieces) ½
• boneless beef (diced) ½ lb.
• rice 3 cups
• onions (peeled and diced) 4
• tomatoes (chopped) 2 large
• bay leaves 2
• cloves garlic (minced) 3
• hot peppers (minced) 2
• tomato puree 3 tsp.
• vegetable oil 1 ½ cups
• bell peppers (sliced) 2
• eggplant (chopped) 1 large
• small cabbage (chopped) ½
• water 6 cups
• Salt
• Black pepper
• Vinegar

Instructions

1. Put the chicken and beef pieces into a bowl.
2. Season the meats with salt, black pepper, garlic and a dash of vinegar, then leave undisturbed for thirty (0:30) minutes.
3. Heat a large pot, add the vegetable oil and fry the chicken until golden brown on all sides.
4. When the chicken is done, remove and set aside, then brown the beef in the same pot.
5. Add the onions to the beef and cook until brown.
6. Add the tomatoes and the tomato puree together with the minced hot pepper.
7. Stir these ingredients together and cook for fifteen (0:15) minutes.
8. Pour in the water and bring to a boil.
9. Add the chicken to the pot.
10. Add the chopped cabbage, chopped eggplant and the bay leaves to the pot.
11. Sprinkle salt to taste.
12. Use a large spoon to dish out the vegetables and chicken pieces, then set these aside.
13. Rinse the raw rice in cold water, then add to the pot.
14. Add the sliced bell peppers and bring to a boil.
15. Reduce the heat and let the ingredients simmer.
16. When the liquid has been absorbed and the rice is tender, turn off the heat and place in a serving dish.
17. Arrange the chicken and vegetables on top of the rice and beef.
18. Serve hot

Ingredients

• Flour
• Salt
• Sugar
• Baking powder
• Water
• Oil.

Instructions

1. Combine flour, salt, and baking powder.
2. Add water and knead into a dough
3. Roll dough out into a log and cut into balls.
4. Roll each ball with a rolling pin into a circle.
5. Put oil in both sides and sear in a pan until desired brown color.

Ingredients

• 2 eggs
• 2 tsp. sugar
• 1 c. 1% milk
• 3 tsp. vanilla extract
• 1 c. flour
• 1/4 tsp. salt
• oil for deep-fat frying
• white or powdered sugar

Instructions

1. In a small bowl, beat eggs and sugar.
2. Stir in milk and vanilla. Combine flour and salt; gradually add to batter until smooth.
3. Heat 2-1/2 inches of oil to 375 degrees in a deep fat fryer or electric skillet.
4. Place rosette iron in hot oil, then dip in batter, three-fourths up the sides or iron (do not let the batter run over the top of the iron).
5. Immediately place in hot oil; loosen rosette with a fork and remove iron.
6. Fry rosettes for 1-2 minutes on each side or until light golden brown.
7. Remove to paper towel-lined wire racks.
8. Repeat with the remaining batter.
9. Always reheat iron between rosettes.
10. Dip edges of rosettes in powdered or granulated sugar.

Ingredients

• 4 cups flour
• 3/4 teaspoon dry yeast
• 1 cup water
• 1 lb ground pork
• 1 lb shredded cabbage
• 1 minced carrot
• 3 chopped green onion stalks
• 1 egg
• 1.5 tsp ground ginger
• 1 tsp olive oil
• 1/2 teaspoon chicken bouillon powder
• 3 tsp cooking wine
• Salt and pepper to taste
• Soy Sauce for dipping

Instructions

1. Mix flour and yeast in a mixing bowl
2. Add water and kneed until a solid ball of dough forms (note: if it is too sticky add more flour, if it is too dry add more water)
3. Cover and let the dough rise for 2 hours
4. Cook the ground pork in a pan
5. Mix the pork, shredded cabbage, minced carrot, green onions, beaten egg, ground ginger, olive oil, chicken bouillon powder, cooking wine, & salt and pepper in a bowl
6. After the two hours, once the dough has risen, dust your countertop with flour and roll you dough into a long rope shape
7. Cut the dough rope into 1/2 inch pieces
8. Roll each piece into a wrapper
9. Spoon 1/2 a tablespoon of filling into the center of the wrapper
10. Pinch and fold the wrapper closed, twist the top to finish (make sure to press the dough tight to seal the top)
11. Bring a pot of water to a boil
12. Place the baos in a steaming basket then put the basket on top of the pot of boiling water (note: line the steaming basket with cabbage leaves to prevent sticking)
13. Steam for 15 minutes
14. Turn off the heat and let the baos rest for an additional 5 minutes
15. Enjoy!

Ingredients

• 4 cups cooked and diced Russet potatoes
• 1/2 cup soft butter
• 1/2 cup whipping cream
• 1-1/2 cups flour
• 2 tsp. salt
• 1 Tbsp. sugar

Instructions

1. Boil and rice potatoes.
2. While warm add sugar, salt, butter, and cream. Mix thoroughly.
3. Lay damp paper towel on potatoes in bowl and cool in refrigerator overnight.
4. Add flour, starting with 1 cup, add more as needed.
5. Make into balls, approximately 1/4 to 1/3 cup each.
6. Roll with floured lefse rolling pin (it works best with a rolling pin sleeve) on a floured lefse board until very thin.
7. Fry on a 500 degree griddle until lightly brown, flipping once.
8. Place between folded towel lined with waxed paper.