Recipes for All

Copycat Tony Roma's Onion Loaf

2011-09-08T10:26:00.000-05:00

6 white onions, sliced and separated into rings
1 cup milk
3 eggs, beaten
salt, to taste
2 cups pancake mix

Combine milk, eggs, and salt in a mixing bowl. Soak the onions in
this mixture for about 30 minutes. Place pancake mix in a shallow
bowl. Heat oil for frying in a heavy skillet to 375 degrees F.

Remove the onion rings from milk mixture, dip in pancake mix and
place in hot oil. Fry rings until golden brown. Transfer to a plate
lined with paper towels to drain.

Pack fried onion rings solidly, but loosely, without pressing too
hard, into an 8-by 4-inch loaf pan. Bake at 400 degrees F for 10 to
15 minutes. Turn out onto serving plate.

Serve with your favorite dipping sauce.

FAQ: Do you fill the loaf pan with the rest of the pancake
mix/milk mixture?

Answer: No, you do not add the rest of the mixture. You just press
the breaded/fried onion rings into the loaf pan gently. Then bake
it. But do not press the onions in the loaf pan too tightly, keep
them loosely packed.

For more America's Most Wanted Recipes - Click Here
by Author Ron Douglas.

MACARONI GRILLS SCALOPPINE di POLLO

2011-07-13T14:55:00.001-05:00

Lemon Butter Sauce:
4 ounces lemon juice
2 ounces white wine
4 ounces heavy cream
1 pound (4 sticks) butter
6 to 8 (3-ounce) chicken breasts, pounded thin
Oil and butter for sauteing chicken
1/2 to 3/4 cup flour, seasoned with salt and pepper, for dredging
6 ounces pancetta, cooked
12 ounces mushrooms, sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers
1 pound cappellini pasta, cooked
Chopped parsley, for garnish

To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (3 to 4 minutes).
Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm.

To make chicken and pasta: Cook pasta and drain. Heat a small amount of oil and two tablespoons butter in a large skillet. Dredge
chicken in flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan and add to pan remaining ingredients. Heat until mushrooms soften and are cooked; add
chicken back to pan.

To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Taste and adjust, adding more sauce if needed. Place chicken mixture over pasta. Garnish with parsley. Alternately, mix pasta and chicken mixture together. Toss with butter sauce.

For more America's Most Wanted Recipes - Click Here
by Author Ron Douglas.

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Red Lobster Basil Shrimp Stuffed Zucchini

2011-06-27T13:07:00.001-05:00

4 zucchini (2- to 3-inch diameter)
2 tablespoons butter or margarine
1 tablespoon minced onion
1/2 pound tomatoes, peeled, seeded and chopped
1 pound small shrimp, peeled, deveined
(cut shrimp if they are larger than a quarter)
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 cup breadcrumbs
2 tablespoons melted butter

Preheat oven to 350 degrees F.

Wash the zucchini and trim off the ends. Cut zucchini in half
lengthwise and scoop out the seeds. Be sure to leave some by the
ends to create a boat-like shape.

Saute onions in butter until clear, add tomatoes and simmer until
soft.

In a mixing bowl combine tomato and onion mixture, shrimp, basil,
salt and pepper and half of the bread crumbs. Fill the zucchini
boats with the mixture. Place boats in a greased baking dish.
Sprinkle with remaining breadcrumbs and drizzle with butter. Bake
for 15 minutes or until shrimp are pink and clear.

Yields 8 servings.

Find many copycat restaurant recipes at America's Secret Recipes.Some great gift ideas with shrimp and zucchini. Click on the images for more information and to purchase.

Cheesecake Factory's Carrot Cake Cheesecake

2011-06-14T13:11:00.001-05:00

Personally, cheesecake and carrot cake are one of my favorites. Combining the two with cream cheese frosting is the top of the line.

For Cheesecake:
16 ounces cream cheese, room temperature
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1 tablespoon flour
3 eggs

For Carrot Cake:
3/4 cup vegetable oil
1 cup sugar
2 eggs
1 1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
8 1/2 ounces can crushed pineapple, packed in juice, drained well,
reserve juice
1 cup grated carrots
1/2 cup coconut
1/2 cup chopped walnuts

For Pineapple Cream Cheese Frosting:
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice

Directions:
In large bowl of electric mixer, beat cream cheese, sugar and
vanilla until smooth. Beat in flour, eggs and vanilla extract until
smooth. Set aside. Meanwhile prepare Carrot Cake.

Carrot Cake:
In large bowl, combine oil, sugar, eggs and vanilla extract; mix
well. Stir in dry ingredients; mixing well. Stir in drained
pineapple, carrots, coconut and walnuts.

Spread 1 1/2 c. carrot cake batter over bottom of greased 9- or 9
1/2" springform pan. Drop cream cheese batter over carrot cake
batter by spoonfuls; top with large spoonfuls of remaining carrot
cake batter. Repeat with remaining cream cheese batter, spreading
evenly with a knife. Do not marble with a knife. Bake in preheated
350F oven for 50 to 65 minutes or until cake is set and cooked
through. Cool to room temperature, then refrigerate. When cake is
cold, prepare Pineapple Cream Cheese Frosting.

Pineapple Cream Cheese Frosting:
In a bowl of electric mixer, combine cream cheese, butter,
confectioners' sugar, vanilla extract and reserved pineapple juice.
Beat until smooth and of spreading consistency. Frost top of
cheesecake. Refrigerate 3 to 4 hours before serving.

Serves 12

For more America's Most Wanted Recipes - Click Here
by Author Ron Douglas.

More Cheesecake Recipes and Cheesecake Factory Gift Card and Sampler on Amazon

Award Winning Guacamole Open Club Sandwich

2011-05-20T09:05:00.000-05:00

The National Sandwich Idea contest was held between 1956 and 1981. It was sponsored by the Wheat Flour Institute. Each year 20 sandwich recipes, created by Food Service professionals, were chosen as the top sandwich recipes from hundreds of entries.

The Guacamole Open Club Sandwich was the number #1 recipe chosen in 1964. It was created by Viola English of Dayton, OH.

The Guacamole Open Club Sandwich is a delicious concoction in which the avocado mixture (Guacamole) is served over the bacon and lettuce sandwich, open face, on Russian rye bread.

Guacamole Open Club Sandwich - 1964 #1 winner

6 slices Russian rye bread
Softened butter
3 cups finely shredded lettuce
3 tomatoes, thinly sliced
*Sandwich Mix
1 cup creamy, thick Blue cheese salad dressing
12 slices crisply cooked bacon
12 pitted ripe olives
Water cress sprigs, if desired

- Spread butter on bread and place on serving plates.
- Cover each bread slice with 1/2 cup shredded lettuce.
- Place 3 or 4 tomato slices on lettuce.
- Cover each sandwich with 1/3 cup Sandwich Mix, spreading lightly.
- Pour dressing diagonally across sandwich in both directions.
- Place 2 olives in center of each sandwich.
- Place 2 bacon strips diagonally alongside olives, one on either
side.
- Serve, open face, with watercress sprigs, if desired.

*Sandwich Mix
2 cups (2 medium) finely diced ripe avocado
1/4 cup finely chopped green onion with tops
2 tbsp lemon juice
1 1/2 tsp salt
1 tsp pepper
1/2 tsp garlic salt

- Mix together, avocados, green onions, lemon juice, salt, pepper and garlic salt. Let stand at room temperature for 15-minutes. Makes about 2 cups.

Makes 6 open face sandwiches.

Posted by: Antilope and shared by Ron Douglas. Writer of Americas Secret Recipes.

Re-create your favorite restaurant dishes at home for a fraction of the cost by following these easy step-by-step instructions. Read more about it here along with Recipes From Around The World book: America's Secret Recipes

More avocado recipes, gift basket and poster.

Sunshine Cheesecake

2011-03-22T15:58:00.001-05:00

Cheese puts me in pure ecstasy. The days of the plain old cheesecake are gone. My favorite is cherry cheesecake. However, I like to try different recipes. Cheesecake comes in a variety of favors and styles. The Sunshine Cheesecake is made with whole cranberry sauce in other recipes. Of course it is a personal preference. Often my recipes will come from my head and only written down when someone will ask me how to make it. There are many handed down family recipes. I have made this cheesecake recipe a few times with my own twist of cherries. Taste great with dollops of whipped cream. My family loves it.

Warning: Will make you FAT!

See this recipe on Sunshine Cheesecake at Seekyt.

Applebee's Orange Chicken

2011-03-20T22:39:00.000-05:00

Ingredients:
4 breaded chicken breast fillets, cut into pieces and fried
2 tbsp oil
1 tsp minced garlic
1 1/2 tsp grated orange rind
1 cup orange juice
1/2 cup hoisin sauce
dash cayenne pepper
1/4 cup sugar
salt and pepper

Directions:
Saute garlic in oil for 1 minute. Add rest of ingredients and bring
to boil; cook, stirring for 3 minutes. Reduce heat and simmer till
sauce thickens nicely.

Pour on chicken and serve!

Compliments of Ron Douglas from Recipe Secrets

Would you like more secret recipes for famous restaurants? Re-create your favorite restaurant dishes at home for a fraction of the cost by following easy step-by-step instructions. For more information on America's Secret Recipes click here!

Chicken and top secret recipe cookbooks below.

Red Lobster Parmesan Crusted Tilapia

2011-02-17T15:10:00.001-06:00

This Italian inspired dish features fresh Tilapia baked with a
delicious coating of fresh Parmesan cheese, butter and Parmesan
crème.

Serves 4

Ingredients:
* 4 ea 5-6 oz Tilapia Fillets
* Non-stick Cooking Spray
* 1/2 lb. Linguini, cooked

Parmesan Crust:
* 1/2 cup Panko Bread Crumbs (Japanese style breadcrumbs that
are usually found in the ethnic items section of your supermarket)
* 1/2 cup Parmesan Cheese, pre-shredded

Parmesan Base:
* 1/2 cup Parmesan Cheese, pre-shredded
* 1 Tbsp. Parsley, dried
* 10 oz Prepared Refrigerated Alfredo Sauce

Parmesan Cream Sauce:
1. 2 Tbsp. Fresh Basil, Chopped
2. 1/4 cup Chablis or Chardonnay Wine, optional
3. 1/4 cup Half and Half

Preparation:

1. Preheat oven to 425 degrees.

2. Spray a 9X13 baking dish with Non-stick Cooking Spray. Place
the 4 Tilapia fillets in the dish and set aside.

3. In a small bowl, mix the Panko bread crumbs and 1/2 cup
Parmesan cheese to make the crust for the topping. Set aside.

4. To assemble the Parmesan Base, place 1/2 cup Parmesan cheese, 1
Tbsp. parsley and the prepared Alfredo sauce in a medium bowl and
stir well. Remove 1/2 cup of the mixture (reserving the rest to
make the Parmesan Cream Sauce) and brush onto the 4 pieces of
Tilapia, making a thick, even covering on the fish. Evenly sprinkle
the Parmesan Crust on top of the fish. Bake on the top shelf of the
oven for 15-20 minutes or until fish reaches 140-150 degrees and
the crust is golden brown.

5. Meanwhile while the fish is baking, make the Parmesan Cream
sauce. Place the remaining Parmesan Base in a medium sauce pan, add
the fresh Basil, Wine, and Half and Half and heat over medium heat
until the sauce is simmering, stirring often.

6. Toss the Parmesan Cream Sauce and the Linguini together and
serve with the Parmesan Crusted Tilapia. Sprinkle with additional
Parmesan cheese if desired.

Source: Red Lobster

Find more Recipes Around the World and America's Secret Recipes by Clicking Here!

Family Fun Homemade Pepperoni Pizza

2010-10-20T15:40:00.000-05:00

Making homemade pizza with your family is something that the children can get into. Make this pizza for family night. Get ready to bake this comfort food with the help of all the family. That is where all the fun comes in. Children love to say, "I made that!"

We have made many pizzas with my daughter since she was a little girl. She loves mixing up the ingredients and kneading the dough. At times we cheated and bought a pizza dough mix, where you just add water and let it sit for 10 or more minutes in a warm place for the dough.

Pizza Dough Recipe

Ingredients:

1 cup plus 2 tablespoons warm water (105º to 115º)
2 1/4 teaspoons (a 1/4-ounce envelope) active dry yeast
3 cups unbleached flour
1 1/4 teaspoons salt
2 tablespoons olive oil

Read more on the directions of making the pizza dough, toppings and cooking instructions on Family Fun Homemade Pepperoni Pizza

Find more recipes on just about everything on Recipes, Reviews and Food Collection
To find more recipes

Chicken Teriyaki

2010-07-07T11:15:00.000-05:00

Chicken Teriyaki with peppers and the Zucchini and Onion recipe

Easy Chicken Teriyaki
If you are into Japanese food, then this is a great tasting and easy to make recipe that your family will enjoy. It serves a family of four. I have had this recipe for years. The serving sizes are a little small for my family. It is usually doubled. You can be the judge.

Often I will substitute the celery for green or red peppers sliced diagonally.

Chicken Teriyaki

Ingredients:

3/4 cup soy sauce

1/4 vinegar

1 teaspoon garlic powder

2 teaspoons sugar

1 teaspoon ground ginger

1 1/2 pound boned chicken breasts and thighs

1 tablespoon vegetable oil

2 cups diagonally sliced celery

16 ounces frozen stir-fry vegetables, thawed, drained

Directions:

Blend soy sauce, vinegar, garlic powder, sugar and ginger in a large bowl. Cut chicken into thin strips about 2 inches long. Place in bowl. Toss chicken until coasted with marinade. Marinate in for 10 minutes in refrigerator.

Drain chicken and discard marinade. Heat vegetable oil in a wok or large heavy skillet over medium-high heat. Stir-fry chicken for 7 minutes or until cooked through and lightly browned. Add celery and vegetables. Stir-fry for 3 minutes. Serve immediately with cooked rice or Chinese noodles.

Serves 4

Frozen vegetables can be replaced with any fresh vegetables. For example, green peppers, baby corn, and carrots. Often I will substitute the frozen vegetables and add the Teriyaki Zucchini and Onion recipe found on Chicken Teriyaki from Sandyspider on HubPages Many times the zucchini and onion recipe are the main course.

Provencale Stuffed Cabbage Recipe

2010-06-17T14:26:00.000-05:00

Provencale Stuffed Cabbage Recipe

ngredients:

8 large green cabbage leaves

5/8 cup smoked grated provolone cheese

1/2 cup water, broth or dry white wine

1 large peeled and chopped tomato

1/2 t caraway seeds

Salt and pepper to taste

2 cups Provençale Stuffing (find this in the Hub which is linked above)

Directions:

1. Preheat oven to 350F.

2. Prepare the Stuffing.

3. Steam cabbage leaves for about 4 minutes. Tip for removing the leaves without cracking them is to removed the core from the cabbage head and place the entire head in the steamer for a few minutes. This will help the leaves come off more easily.

4. Put about 3 to 3 1/2 tablespoons of stuffing at the base of each leaf and roll up the leaf.

5. Pour the water, wine or broth into a buttered baking dish, sprinkle tomato and caraway seeds into it.

6. Place the rolled cabbage leaves into the liquid so they can't roll open.

7. Sprinkle the cabbage rolls with a little salt and black pepper to suite taste.

8. Cover and bake at 350F for 15 minutes. Uncover and bake for an additional 10 minutes.

9. Sprinkle with provolone cheese and bake another 5 minutes. Serve warm.

Makes 4 Servings.

Get the Provençale Stuffing recipe to finish this dish at Provencale Stuffed Cabbage Recipe

Bean and Onion Salad with Health Benefits

2010-06-01T14:59:00.002-05:00

Bean and Onion Salad with Health Benefits Here are the ingredients. To see the directions,go to the link above.

Tasty Bean and Onion Salad

Ingredients:

1/4 cup apple juice

1/2 medium size onion, chopped

1 red onion, sliced

2 medium size carrots, chopped

2 stalks celery, sliced

1/3 cup vinegar

1/2 cup water

1 T sugar

1 T cornstarch

1 beef or vegetable bouillon cube

8 oz. can of red kidney beans

16 oz. can of black beans

Lentil soup

2010-03-24T13:53:00.006-05:00

This is a basic bean soup recipe. You can add or subtract change any ingredient. Adzuki, black, kidney, chickpeas, navy, and turtle beans generally take one hour or more to cook. You may soak
overnight to decrease cooking time. Root vegetables take longer to cook and can be added to the beginning or middle of cooking, depending on the overall cooking time. Remember to add sea salt
after the beans are cooked, soft. If you add seas salt at the beginning, the beans will not cook, absorb water. Rice vinegar (aids in the digestion of beans) and sesame oil produces a creamy
flavor, taste.

Ingredient:

4 to 6 Cups water
3-4 TB of lentils
1/2 onion (chopped)
1 carrot (chopped)
2 celery stalks (chopped)

Directions:

Place ingredients in stock pan. Cover; bring to a boil and then simmer for cook 20 minutes or until beans are tender. Beans are done when you can squish them between your thumb and fingers.

Add spices cumin, coriander, fennel, turmeric, cayenne, to your taste. Cook additional 5 minutes.

Add few pinches of sea salt. Cook 5 minutes. (Salt, minerals increase digestion, break down fat, oil, beans.)

Add 1 TB each of sesame oil, soy sauce and or rice vinegar. Garnish with parsley and scallions Serve for 4 to 6 people. Total cooking time 30 minutes.

This is recipe came richardheft on HubPages

Alzheimer’s Disease Prevention With Ginkgo Biloba

2010-03-02T10:34:00.000-06:00

Alzheimer’s Disease Prevention With Ginkgo Biloba
Ginkgo biloba has been shown to help slow down the progression of Alzheimer’s disease. According to the AMA Health Care Trends 2008 under “Complementary and alternative medicine,” ginkgo biloba reduces the formation of specific brain abnormalities and paralysis in animal models and may slow the progression of Alzheimer’s disease in humans.

In an earlier study published in 1997 in the journal of the American Medical Association: 202 people with Alzheimer's were given either a placebo or ginkgo extract of 120 mg a day. A year after the start of the research, the ginkgo group retained more mental function. Further studies have corroborated this finding.

Find out more from the link above.

Chinese Chicken Breast with Garlic

2010-02-16T17:05:00.004-06:00

Chinese Chicken Breast with Garlic
ngredients for chicken:

4 boneless, skinned chicken breast halves

1 Tablespoon cornstarch

1 Tablespoon white grape juice

1/2 cup thinly sliced onion

1/2 thinly sliced green or red pepper

1 egg white

2 Tablespoons vegetable oil

1 teaspoon minced gingerroot

3 teaspoons minced fresh garlic

Rice (cook according to instructions on package)

Ingredients for sauce:

1 1/2 teaspoon chili powder

1 teaspoon cornstarch

2 teaspoons sugar

2 teaspoons rice vinegar

1 Tablespoon water

2 Tablespoons soy sauce

2 Tablespoons white grape juice

To find finish this recipe go to the link shown above.

Find a sweet Recipe Collection of 6 great books here.

Chocolate Cheesecake

2010-01-29T11:24:00.004-06:00

Ingredients:
12 oz Semi-sweet chocolate; chopped
1 1/2 Sticks (3/4 cup) unsalted butter
1 c Sour cream at room temperature
1 ts Vanilla
3 lg Eggs
1 c Sugar
3 8-oz packages cream cheese; softened
1 c Chopped pecans
Confectioners' sugar and unsweetened cocoa powder for dusting the cake if desired

Directions:
1 Chocolate graham wafer pie crust In a large metal bowl set over a pan of barely
simmering water melt the chocolate and the butter, stirring until the mixture is
smooth, stir in the sour cream and the vanilla, and let the mixture cool.

In a bowl beat together the eggs and the sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted and beat in the cream cheese.

Stir in the chocolate mixture and fold in the pecans. Pour the filling into the prepared crust and bake the cheesecake in the middle of a preheated 325 degree F oven for 2 hours, or until it is just set. (The cake will fall in the middle.) Let the cheesecake cool in the pan on a rack, chill it, covered loosely, overnight, and remove the side of the pan.

Sprinkle the confectioners' sugar and the cocoa powder decoratively over the
cheesecake.

Read more of my recipes not shown here on Sandyspider on Hubpages and Recipes, Reviews and Food Collection

How would you like 90 cheesecake recipes handy for your computer screen? Here is a partial list of these recipes: Chocolate Mint Meringue Cheesecake
* Cherry Cheesecake
* Chocolate Turtle Cheesecake
* Chocolate Orange Supreme Cheesecake
* Cocoa-Nut Meringue Cheesecake
* Tempting Trifle Cheesecake
* Chocolate Cherry Cheesecake

Go to Cheesecake Recipes - Click Here to find out more.

Arizona Sunset Cheesecake

2010-01-28T23:52:00.004-06:00

Recipes for this cheesecake are similar, but I like to substitute a can of pie cherries for the cranberries. Of course it is a personal preference. Often my recipes will come from my head and only written down when someone will ask me how to make it. There are many recipes which have been handed down in my family. This isn’t one of them, but I have made it a few times with my own twist of cherries and ground up graham crackers Taste great with dollops of whipped cream. My family loves it.

Click on title above to go to recipe.

Crock Pot Beef Stroganoff Recipe

2009-04-28T14:21:00.002-05:00

This was supplied to me from my Tagfoot and Squidoo friend Mulberry straight from her write up on HubPages Crock Pot Beef Stroganoff

Beef stroganoff was one of the first dishes I learned to make as a young adult. I had a recipe that had been given to me by a friend's mother. For a number of years, it served as my standby when cooking a first meal for any guy I dated. It was well received too. It seemed that most of the men I met, loved anything with beef in it. Later, as I became a busy professional and wife, time became more critical. Arriving home after an eight to nine hour day at work only to rush into the kitchen to make this favorite dish was just overwhelming.

Like most women, I learned to adapt! I took my favorite recipe and altered it to use in the crock pot. It reduced the overall preparation time and allowed me to do part of the work in the morning before leaving and the other half after arriving home. The crock pot beef stroganoff recipe on this page is the result of this transition to the slow cooker.

The Ingredients:
1 to 1 1/2 lbs. sirloin steak, cut into 1 inch cubes
1 tablespoon cooking oil
8 ounces sliced mushrooms
1/2 cup chopped onion
2 gloves garlic, minced
1 cup beef broth
2 tablespoons tomato paste
2 tablespoons cooking sherry
8 ounces sour cream
4 tablespoons cornstarch
1/4 cup beef broth chilled

Preparing Crock Pot Beef Stroganoff

Cut sirloin steak into 1" cubes. Brown it in skillet with hot oil. Drain.

Combine beef, onion, garlic, and mushrooms in the crock pot. Combine tomato paste with beef broth, then add sherry. Pour over ingredients in the crock pot.

Cook on low for approximately 7 1/2 hours.

Whisk cornstarch into chilled, 1/4 cup beef broth and add to sour cream. Stir to mix well. Add to crock pot, stirring again. Cover and cook for an additional 20 minutes. Do not allow it to boil.

This easy beef stroganoff can be served over cooked rice or egg noodles.

Join mulberry on HubPages.

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Yummiest Chocolate Cake Ever

2009-04-10T00:42:00.004-05:00

The is from my Tagfoot and Squidoo friend Pastiche. You can find this recipe and the story behind it on her lens Yummiest Chocolate Cake Ever
Hattie's Chocolate Cake
Ingredients for Hattie's Chocolate Cake
1/2 C. butter, softened
1/2 C sugar
2 eggs
3/4 C. baking cocoa
2 C. flour
pinch of salt
2 tsp. baking soda
1 tsp. baking powder
1 C. milk
1 C. strong coffee, cooled
1 tsp. vanilla

Chocolate Cake Instructions
How to Mix and Bake a Perfect Chocolate Cake
Sift dry ingredients together; set aside.

Cream butter and sugar until fluffy; beat in eggs 1 at a time.

Add sifted dry ingredients alternately with milk, beat gently until combined.

Add coffee and vanilla and stir until well blended.

Bake in 2 greased and floured cake pans at 350 degrees F until cake tests done with a toothpick in the center (start testing after about 20 minutes baking time).

Cool and remove layers from pans. Complete cooling on cake racks.
Fudgey Dark Chocolate Icing
Deep dark brown chocolate, moist and delicious frosting
1/2 C. butter (1 stick) melted
1 box (2 C.) confectioner's sugar
2 Tbl. Cocoa (+/- to suit your chocolate desire)
1 tsp. vanilla
1 tsp. milk

Melt butter in saucepan; remove from heat and stir in sugar and cocoa, then vanilla and milk.
Stir until glossy and thick. Cool slightly and spread on cake.
Variations on Chocolate Cake
It's hard to improve on a perfect chocolate cake ... unless you add whipped cream
1. Substitute butter cream frosting for chocolate icing, and decorate cake top with chocolate curls or sprinkles.

2. Split layers into two thinner layers each after cake is thoroughly cooled. Spread sweetened whipped cream filling between all the layers, then frost sides and top with butter cream frosting or chocolate icing.

3. If using whipped cream filling, add 1 tsp mint extract while whipping. Chocolate mint delight - yum.

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Chicken Vegetable Soup Recipe

2009-04-10T00:21:00.012-05:00

My Chicken Vegetable Soup Recipe by Mulberry This is from her HUB page Chicken Vegetable Soup Recipe Read more of what she has to say.

Mulberry is also my Tagfoot and Squidoo friend.
Enjoy this soup both with chicken and without; as a simple meatless vegetable soup.With the chicken it's hearty, without it's an extremely quick and easy vegetable soup recipe. Serve at least 3-4 people.

What You'll Need

The list of tools you'll need is brief:

-- 3 quart sauce pan
-- Cutting Board
-- Knife for cutting vegetables
-- Measuring spoons

The ingredients:

-- 2 Tablespoons butter
-- 1/2 medium onion, peeled, and diced
-- 2 - 3 medium sized russet potatoes, peeled and diced
-- 2 carrots, peeled and sliced or 1/3 cup match stick carrots
-- 1 stalk celery, sliced
-- 3/4 cup either peas, green beans, or lima beans (frozen or fresh)
-- 3/4 cup corn (frozen or fresh) or diced yellow pepper
-- 1/2 teaspoon dried thyme
-- 1 1/2 tablespoons flour
-- 32 to 38 ounces chicken stock
-- 1/3 cup whipping cream
-- salt, pepper, and parsley

-- 1/2 chicken breast, poached, shredded (optional)
Chicken can be poached by simmering water in a saucepan, adding chicken assuring it's covered by simmering water, and allowing to sit for 15 minutes.

Putting It Together

This is quick and easy.

Melt butter in 3 quart saucepan. Add onion and celery; saute over low heat for 3 to 4 minutes to soften. Add flour and stir, cooking for about one minute. Add chicken stock gradually while stirring. Add vegetables and thyme; bring to a boil over high heat. Reduce heat to medium-low and cook for approximately 25 minutes.

Reduce heat to lowest setting, add in shredded chicken at this point if using, stir in cream, salt and pepper to taste and allow to heat through for 3 or 4 minutes. Serve, and garnish with chopped parsley.

Tandoori Chicken and Garam Masala

2009-03-23T14:56:00.021-05:00

This recipe for Tandoori Chicken and Garam Masala was sent to me from a fellow Squidoo member. If you would like to join Squidoo Click here! To read any of my lenses see me as sandyspider on Squidoo.

This has been sent as one image, which I broke down to several. I tried converting it to a text manager, but about 75% of the words it didn't recognize. I didn't feel like retyping it. If it isn't readable, send me a message and I will type it out. (It might have been faster to just retype it.)A variation of this recipe can be found on GRILLED TANDOORI CHICKEN WITH GARAM MASALA Recipe

A little taste of Indian style cooking. I haven't tried it yet. Thought it sounded good. For those who try the recipe, send me a message to sandyswebnetwork@gmail.com or post a comment.

Please note that store-bought Garam Masala is horrible when compared with this mixture which you make yourself. This is vastly superior. And on the rare occasions when I go to the trouble of making this, I usually add more Garam Masala than the recipe calls for.

Also, as mentioned I leave out the food coloring, and where the recipe calls for using the whole cut up chicken, I use boned chicken breasts....which require less cooking time.

It's good stuff! Good luck with it!
Tom Swisstoons on Squidoo

How to Make Homemade Chicken Noodle Soup

2009-03-10T16:22:00.007-05:00

This video goes with the Recipe for Homemade Chicken Noodle soup that I created and located on this blog for March 23, 2008. This video is on YouTube. A rating and comment will be much appreciated. You can also read more about on my lens Homemade Chicken Noodle Soup Again comments are welcome.

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Make Crockpot Chicken Tacos – Review

2009-03-04T00:48:00.004-06:00

For recipe go to Make Crockpot Chicken Tacos Then read my review.
Review:
I just made this recipe. But since there were 2 of us, I cut back on the recipe from 6 to 3 chicken breast. Then kept everything else the same as shown on the recipe. If I had used the 6 chicken breast, I would of doubled all the other ingredients. The recipe seem to have lacked the way it was. The chicken and salsa does not produce enough liquid to keep from burning in the bottom of the crockpot, even on low. Water had to be added and it had to be checked and moved around several times during cooking. It is not a recipe to leave for the day. It burns easy and I would not recommend cooking it on high.

In the end, this recipe turned out good.

Pork Tenderloin with Cherry Sauce

2009-03-01T14:58:00.003-06:00

This recipe came from my Tagfoot friend’s blog Sandys5324’s Blog I was given permission to share it on mine. If you have a recipe you would like to share on this blog send it to me at sandyswebnetwork@gmail.com Include an image if you have one and a link to your blog or website. Don’t forget to join my fan club. I will join yours as well. You can join any of my blogs from here as well. If you would like to contribute to any of them just send an email. All comments are welcome.

Sandy found this recipe from a local news station.

1 1/2 cups port wine
2 tablespoons olive or grapeseed oil
1 1/2 cups chicken broth
1 1/2 lbs pork tenderloin, trimmed
1/2 cup canned tart, pitted cherries in water
1/2 cup flour
2 tablespoons cherry or raspberry preserves
sea salt & pepper
2 teaspoons Bavarian mustard or Dijon
Fresh chopped parsley
4 tablespoons butter melted

In medium bowl combine wine, broth, cherries, mustard and preserves and set aside. Heat oven to 350 degrees. Set oven safe tray large enough for all meat to side.
Cut pork into thin 1/2 to 1″ thick slices - narrow width not long lengths. Dip the pork slices in butter then coat with flour. Heat oil in large frying skillet to med/med high. Low enough to allow the meat to cook, yet high enough to brown and sear it. Cook for 4 minutes on each side.
Add oil to pan as needed and as meat finishes cooking place on tray in oven to keep warm. (I had to cook 2 large roasts so this took a little while) Add salt and pepper to taste either in flour or as meat cooks.
When all meat is cooked and in the oven add wine mix to skillet, scraping to loosen browned bits into sauce. Increase heat to high and bring to boil. Cook until sauce reduces about 2-3 minutes.
I cooked about 5-7 minutes and it seemed too thin so I carefully added 1 tablespoon flour to boiling wine mix, stirring well to be sure it doesn’t clump. When sufficiently reduced to your desired consistency (not thick though) serve individually over meat.

Lemon Meringue Pie

2009-02-23T23:37:00.002-06:00

1 pre-baked prepared or home-made pie crust shell

Preheat oven to 300°F.

Filling:

7 tablespoons cornstarch
1 tablespoon flour
1 3/4 cups granulated sugar
2 cups water, boiling
4 egg yolks, beaten
grated rind of two lemons
1 tablespoon butter
1/4 teaspoon salt
1/2 cup unstrained lemon juice

Sift together cornstarch, flour, and sugar. Whisk in boiling water, continuing to stir until mixture becomes smooth.

Cook the mixture in top of a double boiler for five minutes. Be sure the water in the double boiler is simmering before the five-minute count begins.

Meanwhile, beat four egg yolks. Stir several tablespoons of the hot mixture into the beaten egg yolks (to temper), then slowly combine the egg yolks entirely with the remaining hot mixture. Stir in grated lemon rind, butter, salt, and lemon juice.

Stir constantly, continuing to cook until the egg yolks become smooth and thick.

Pour the filling into the baked pie shell. Cover with meringue (see below) while still warm, but not hot.

Meringue:

5 egg whites, stiffly beaten
1/4 teaspoon salt, scant
9 tablespoons granulated sugar
1/4 teaspoon lemon juice

Place salt and lemon juice in bowl and beat egg whites until stiff, but not separating. While beating, gradually add sugar.

Spread meringue on top of lemon filling.

Bake pie at 300°F until the meringue takes on a delicately golden color with lightly browned tops. About 10 to 15 minutes.

Chewy Oatmeal Cookies

2009-02-23T23:34:00.004-06:00

Ingredients

* 1 cup chopped walnuts, lightly toasted (optional)
* 1 1/2 cups raisins
* 1/2 teaspoon nutmeg
* 1/4 teaspoon allspice
* 1 teaspoon cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon baking powder
* 1 1/2 cups all-purpose flour
* 3 cups old-fashioned oats, not instant or quick-cook
* 1 teaspoon vanilla extract
* 2 cups light brown sugar
* 2 eggs
* 1 cup (2 sticks) unsalted butter, softened at room temperature
* 1 tablespoon plus 1 teaspoon vegetable shortening
Note: May substitute chocolate chips for raisins or use a combination.

Position one oven rack in the center and another in the lower third of the oven and preheat the oven to 375Â°F.

Grease 2 large baking sheets with 2 teaspoons each of the vegetable shortening. Set aside.

In the bowl of an electric mixer, cream the butter and brown sugar together at medium speed until very light and fluffy, about 2 to 3 minutes.

Turn the mixer off before adding the eggs and vanilla extract, then beat until thoroughly combined.

In a medium mixing bowl, combine the oats, flour, baking powder, salt, cinnamon, allspice, and nutmeg and stir to combine.

With the mixer turned off, add the dry ingredients to the mixing bowl. Beat on low speed until dry ingredients are just combined, about 1 minute. Turn the mixer off.

Add the raisins and walnuts, if desired, and mix at low speed until just combined.

Using a 1/4-cup measure, scoop the cookie dough into 24 equal portions and place 12 of the dough balls 2 inches apart on each of the prepared baking sheets. Press the dough down slightly with your hands or the back of a spoon.

Using oven mitts or pot holders, transfer the baking sheets to the oven and bake for 22 to 25 minutes, exchanging positions of baking sheets after 10 minutes.

Using oven mitts or pot holders, remove the baking sheets from the oven and set aside on wire racks for about 10 minutes, or until the cookies are almost completely cooled. Remove the sheets from the racks.

Using a metal spatula, transfer the cookies from the baking sheets to the wire racks to allow them to finish cooling. Be careful-these cookies are fragile while they're warm.

YIELD: 24 extra-large cookies

Homemade Chicken Noodle Soup

2009-02-23T22:54:00.002-06:00

Chicken Noodle Soup is one of my specialties. The recipe I use varies in the way I make it each time. This is my own recipe, never written down, until now. My daughter who is in College, helped me make this. We video taped it but have not yet loaded it online. Send me an email at sandyswebnetwork@gmail.com if you would like me to contact you when we have the video ready. Go to Homemade Chicken Noodle Soup to read more about this and sign my guest book.

This is a recipe is for a slow cooker, but a large stock pan can be substituted. Adjust the seasoning to your taste.

3 1/2 to 4 lbs. frying chicken
1 large onion (or 2 medium) - diced
3 carrots, sliced
3 celery stalks, sliced
1 tsp. salt
1/2 tsp. pepper
2 tsp. lemon pepper
1 tsp. basil
1/2 tsp. thyme
2 tsp. parsley flakes (crushed)
1/2 tsp sage
2 tsp. beef bouillon (or 2 cubes)
2 tsp chicken bouillon (or 2 cubes)
1 1/2 to 2 c. 100% orange juice
2 1/2 to 3 c. egg noodles
5 c. of water
1 c. of water for bouillon

Wash chicken thoroughly, peel off skin and cut off any excess fat. Place chicken in slow cooker with 5 cups of water (or enough to cover chicken). Follow the directions on the slow cooker. In most cases, heat at 300 degrees until boiling, then simmer 3 to 4 hours. Chicken will be done when the meat falls off the bone.

During the time that you are cooking the chicken, cut up the vegetables and set aside.

When the chicken is done, take it out of the cooker, debone the chicken and break it into pieces. Strain the broth for any small bones through a strainer. (You can also strain it through cheesecloth to trap some of the grease. The fat can also be removed by chilling the broth overnight and skimming off the layer of fat from the top.)

Add back all of the broth to the slow cooker. Place the bouillon in the cup of hot water and mix until dissolved. Add the bouillon mixture and the orange juice to the slow cooker. Combine the chicken, vegetables and spices to the slow cooker. Heat the soup to boil and then simmer for at least an hour or until vegetables are tender.

Cook the egg noodles according to the directions, and then add to the pot. Cook another 30 minutes.

Makes about 4 1/2 quarts
Serves 10 (or 4 very hungry people)

Added notes:

After we made the video, (a little hard to make ingredient changes, during filming), I did add an additional teaspoon of lemon pepper and basil then what is listed above. Even then, I found it less seasoned to how I usually cook it. But seasoning is an individual taste. Feel free to experiment and adjust the seasoning to your liking.

Cut the recipe in half for smaller portions. Even after all these years of cooking, I still haven't figured out to cook for a few people.

Soup can be placed in smaller containers for the freezer. Can be frozen for several months.

Lemon pepper is a great substitute for salt. You can use more of of it in place of the salt.

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2009-02-23T20:36:00.007-06:00

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Cooking with Sandy

2009-02-23T13:02:00.003-06:00

These are pictures that I have on my Squidoo lens Homemade Chicken Noodle Soup See what all the pictures mean in the articles. Be a sport and leave a nice comment in my lens. You don't have to be a Squidoo member. But if you are interesting in becoming a member Join here If you are a Squidoo member...a 5 star rating would be awesome!