Cilantro Chicken

1 chicken, cut up
1 teaspoon oregano
1 tablespoon garlic salt
1 teaspoon black pepper
2 tablespoons red wine vinegar
2 tablespoons vegetable oil
1 medium onion, chopped
Paprika
Cilantro Sauce

Marinate chicken in mixture of oregano, garlic salt, pepper and vinegar. Heat oil in skillet, add onion, and season to taste with paprika. Cook until onion is tender and golden. Add Cilantro Sauce and cook for 2 minutes.

Add chicken pieces and water to cover and cook until chicken is tender, about 45 to 55 minutes.

Cilantro Sauce
1 bunch cilantro, leaves only
1 medium onion, quartered
2 medium tomatoes, quartered
1 green bell pepper, seeded and chopped
1 yellow chile, seeded

Combine all ingredients in a blender container and blend until smooth.

cilantro chicken

Categories:
southwestern

Italian Coating Mix

4 cups fine bread crumbs
1/2 cup grated Romano or Parmesan
1/2 cup vegetable oil
3 small cloves garlic, crushed
1 cup chopped parsley
1 teaspoon salt
1 teaspoon pepper

Combine all ingredients in a large bowl; mix thoroughly. Place in refrigerator for up to 1 week or store in freezer.

To use: Place 1 1/3 cups coating mix in bag; moisten pieces of a 2 1/2-pound chicken with water. Shake several pieces at a time in bag to coat. Place chicken, one layer deep, in shallow pan. Bake at 400 degrees F for 40 minutes until brown and tender.

italian coating mix

Categories:
mixes
coatings, baking, frying

Egg Pastry for Quiche Lorraine

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup butter
2 tablespoons vegetable shortening
1 egg, slightly beaten

In medium bowl, mix flour and salt. Using a pastry blender or two knives, cut in butter and shortening until mixture is crumbly.

Gradually add egg to flour mixture, stirring until dough is evenly moistened and begins to cling together. Shape into a flattened ball.

Roll out on a floured board or pastry cloth to about a 12-inch circle. Ease pastry into a 9 1/2-inch quiche pan. Trim edge to about a 1/2-inch overhang, then fold pastry under, even with top of dish.

egg pastry for quiche lorraine

Categories:
pie crusts
pie crust

Black Currant Tea Brownies

1/3 cup boiling water
1 tablespoon plus 1 teaspoon black currant flavored tea leaves
1 ounce unsweetened chocolate
1/2 cup (1 stick) butter
2 eggs (at room temperature)
3/4 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon cr?me de cassis
1/4 cup black currant preserves
1/2 cup heavy cream
3 ounces bittersweet chocolate, finely chopped

Preheat oven to 350 degrees F. Butter an 8-inch square baking pan.

In a heat-proof cup, pour the boiling water over 2 teaspoons of the tea; let steep for 5 minutes. Strain the tea into a small bowl.

In a heavy saucepan, melt the unsweetened chocolate with the butter over low heat. Let cool for 10 minutes.

In a medium mixer bowl, beat the eggs at high speed until well blended. Gradually beat in the sugar, beating until the mixture thickens slightly. Reduce the mixer speed to low and beat in the melted chocolate, then beat in 3 tablespoons of the strained tea. Fold in the flour and salt until just blended. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until the top is shiny and firm and the batter begins to shrink from the sides of the pan. Let cool on a rack for 10 minutes.

In a small bowl, combine the remaining strained tea and the cr?me de cassis. Brush over the warm brownies and let cool completely on the rack.

In a small saucepan, melt the preserves over moderate heat, stirring frequently. Strain the preserves and brush them over the brownies.

In a heavy saucepan, bring the cream to a boil over moderately high heat. Remove from the heat and stir in the remaining 2 teaspoons tea leaves; let steep for 5 minutes. Strain the cream into a small clean saucepan and return to a boil. Remove from the heat and add the bittersweet chocolate. Stir until the chocolate is melted and the ganache mixture is smooth. Let cool for 5 minutes.

Using a flat spatula, spread the chocolate ganache over the brownies in an even layer. Refrigerate until the ganache is partially set, then cut the brownies into bite-size bars. Serve at room temperature.

black currant tea brownies

Categories:
cookies
brownies

Cappuccino Cake

Posted by Marla at recipegoldmine.com 12/27/2001 5:07 pm

1/3 cup semisweet or milk chocolate chips
1/3 cup chopped hazelnuts, pecans or walnuts
1 (18.25 ounce) box yellow cake mix
2 teaspoons cinnamon
1 1/4 cups water
1 large egg
1/2 cup egg substitute
1/3 cup double-strength coffee or espresso, cooled (can use decaf)
2 tablespoons instant coffee powder, espresso roast (can use decaf)
Garnish: powdered sugar and ground cinnamon (optional)

Preheat oven to 325 degrees F. Coat 10-inch (12-cup) Bundt or tube pan with canola cooking spray or canola oil and sprinkle lightly with flour. Sprinkle chocolate chips and nuts evenly into bottom of prepared pan.

In large mixing bowl, combine cake mix and cinnamon. Add water, egg, egg substitute, and cooled coffee. Beat with electric mixer at low speed until dry ingredients are moistened. Beat at medium speed 2 minutes. Stir in instant coffee powder gently to make a swirl effect. Pour batter over topping in pan.

Bake 35 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack 15 minutes. Remove from pan. Place cake, fluted side up, on serving plate. Cool completely. Dust with powdered sugar and additional ground cinnamon if desired.

NOTE: You can make 24 cappuccino cupcakes instead; just use 2 muffins pans in place of the Bundt pan and bake about 15 to 20 minutes instead of 35 to 45 minutes.

I like this made with semisweet chips and hazelnuts best.

cappuccino cake

Categories:
cakes
cake mixes

No Bake Egg Nog Cheesecake

Posted by Rudy2 at recipegoldmine.com 10/28/2001 1:45 am

Crust
3/4 cup graham cracker crumbs
1/4 cup granulated sugar
1/4 cup margarine/butter

Mix together and press into bottom of 8-inch square pan.

Filling
8 ounces softened cream cheese
1/2 cup granulated sugar

Mix together.

Dissolve 1 package Knox gelatine in 1/4 cup cold water, but heat it to dissolve. Add to cheese mixture. Add one cup eggnog. Cool until it’s just slightly thickened. Fold in 2 cups whipped topping. Pour over graham cracker crust. Chill well before slicing.

no bake egg nog cheesecake

Categories:
desserts
cheesecakes

Blueberry Smoothie

1 pint fresh blueberries or 2 cups (10 ounces) frozen
    blueberries, slightly thawed
1 cup pineapple, orange and strawberry juice blend or pineapple-orange juice
1 (8 ounce) container low-fat vanilla yogurt
2 teaspoons granulated sugar

In container of an electric blender, combine blueberries, juice, yogurt and sugar. Blend until smooth, about 1 minute. Serve immediately in tall glasses. Garnish with blueberry skewers spiraled with thin strips of orange peel, if desired.

Makes 2 servings.

blueberry smoothie

Categories:
smoothies

Hershey Bar Pound Cake

2 cups granulated sugar
1 cup butter
4 eggs
2 (5.5 ounce) cans chocolate syrup
7 (1.45 ounce) Hershey? bars, melted
1/4 teaspoon salt
2 1/2 cups flour
1/2 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
Confectioners? sugar

Cream sugar and butter; add eggs 1 at a time, beating well. Add syrup and melted candy bars.

Add salt to flour; stir baking soda into buttermilk and add to other ingredients alternately with flour, beginning and ending with flour. Add vanilla extract and pour into greased tube pan. Bake at 300 degrees F for 1 1/2 hours.

Cool in pan 10 minutes before removing. Sift confectioners’ sugar over cooled cake.

hershey bar pound cake

Categories:
candy bar cake

Chicken a la Swiss

6 boneless, skinless chicken breasts
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter or margarine, melted

Lightly grease crockpot or spray with cooking spray. Place chicken breasts in pot. Top with cheese.

Combine soup and milk, stirring well. Spoon over cheese, sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on LOW for 8 to 10 hours or HIGH 4 to 6 hours.

Serves 6.

Chicken a la Swiss

Categories:
crock pot
chicken

Reuben Cheesecake

1 1/3 cups whole grain rye cracker crumbs
1/4 cup plus 2 tablespoons butter or margarine, melted
16 ounces cream cheese, softened
4 eggs
1/4 cup all-purpose flour
1 (8 ounce) bottle Thousand Island dressing
1 1/4 cup shredded Swiss cheese
1 (8 ounce) can sauerkraut, well drained and chopped
1/2 pound sliced corned beef, shredded

Combine cracker crumbs and butter; press on bottom and 1 inch up sides of a 9-inch spring-form pan. Set aside.

Beat cream cheese at high speed of an electric mixer until light and fluffy; add eggs, one at a time, beating well after each addition. Add flour and salad dressing, mixing at low speed until blended. Fold in Swiss cheese and remaining ingredients.

Pour mixture into the prepared pan. Bake at 300 degrees F for 1 hour or until set.

Turn oven off, and partially open oven door; leave cheesecake in oven for 1 hour.

Remove from oven, and let cool completely on a wire rack. Cover and chill.

reuben cheesecake

Categories:
desserts
cheesecakes