Favorite Recipes  

APPLE BURRITOS

Filling
8 apples, cored and cut into chunks
1/3 C. (79 ml) apple juice
1/4 C. (59 ml) raisins
1 t. vanilla extract
1/2 t. ground cinnamon
8 whole wheat tortillas
Glaze
2 C. (480 ml) water (save small amount to mix with cornstarch)
1/4 C. (59 ml) cornstarch
1 C. (237 ml) apple juice concentrate
1/2 t. ground cinnamon
1. Combine apples, apple juice, raisins, vanilla, and cinnamon in a saucepan. Cook until apples are soft.
2. Roll mixture in tortillas and place in a baking dish sprayed with non-stick spray.
3. In a separate saucepan, combine 1/4 C. (59 ml) of the water with the cornstarch, add remaining water, apple juice concentrate and ground cinnamon. Bring to a boil and boil for 1 minute.
4. Pour glaze over burritos in pan and bake covered at 350 (Gas Mark 4) for 30 minutes.
5. Makes 8 burritos.
Variation:
Substitute fresh or frozen peaches for the apples, and peach or white grape juice for the apple juice.
Add 1/4 t. almond extract if desired.

RaJMA CHAWaL

RECIPES TO TRY
BAKERS ONE BOWL BROWNIES
4 SQUARE BAKERS UNSWEETENED BAKING CHOCLOATE 3/4 CUPS BUTTER OR MARGARINE 2 CUPS SUGAR(OR SUGAR SUBSITUTE) 3 EGGS 1 TSP VANILLA 1 CUP FLOUR MICROWAVE UNSWEETENED CHOCOLATE AND BUTTER IN LARGE BOWL ON HIGH FOR 2 MINUTES OR UNTIL BUTTER MELTED STIR UNTIL CHOCOLATE IS COMPLETELY MELTED. STIR IN SUGAR ADD EGGS VANILLA MIX WELL ADD FLOUR STIR UNTIL WELL BLENDED SPREAD INTO GREASED FOIL LINED 13 X9 INCH BAKING PAN.
BAKE AT 350 DEGREES FOR 30-35 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT FUDGY CRUMBS DO NOT OVERBAKE COOL IN PAN LIFT OUT OF PAN ONTO CUTTING BOARD CUT IN TO 24 SQUARES.

winter vegetable pot pie
ingredients
2 celery stalks sliced
1tbsp olive oil
1 garlic glove crushed
8 small onion halved
8oz rutabaga chopped
2 carrots sliced
1/2 small cauliflower broken into florets
3 1/4 cup sliced mushrooms
14oz canned chopped tomatoes
1/4 cup red lentils
2tbsp cornstarch
3-4tbsp water
1 1/4 cup vegetable bouillon
2 tsp tabasco sauce
2tsp chopped fresh oregano
pot pie topping
2 cups self rising flour
4 tbsp butter
1 cup grated sharp colby cheese
2tsp chopped oregano
1 egg lightly beaten
2/3 cup milk
salt
heat oil in large skillet and cook garlic and onions for 5 minutes add celery rutabaga carrots and califlower and cook 2-3 minutes add the mushrooms tomatoes and lentils mix cornstarch and water togetherand stir into pan with buillon tabasco and oregano transfer to a casserole and cover
bake in preheated oven 350 degrees for 20 minutes
to make topping sift the flour with pinch of salt into a bowl
rub in butter then stir in most if the cheese and oregano beat egg with milk and add enough to the dry ingrdients to make a soft dough knead lightly roll out 1/2 inch thick and cut into 2 inches/5cm circles remove the casserole from the oven and increase the temputerature to 400 degree arange the biscuits areound the edge of the casserole brush with the remaining egg and milke and sprinkle with the reserved cheese fook another 10-12 minutes garnish and serve

Chicken and Dumplings Recipe
1 store-bought roast whole chicken
1 tablespoon vegetable oil
1 medium onion, chopped
1 (49 1/2 ounce) can chicken broth
1 (14 1/2 ounce) can chicken broth
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground pepper
5 medium carrots, chopped
3 stalks celery, chopped
1 (16 1/3 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits
1 (12 ounce) jar chicken gravy
Remove skin from chicken and chop or shred meat into large pieces. Set aside.
In a small frying pan, add vegetable oil and heat over medium heat; add chopped onions and saute until soft.
In a large pot or Dutch oven, add broth (both cans), poultry seasoning, salt, pepper, carrots, celery and sauteed onion. Bring to a boil; reduce heat to simmer for about 10 minutes to soften vegetables and then add shredded chicken. Continue to simmer while preparing dumplings.
Open can and remove biscuits. On a lightly floured surface, roll each biscuit to about 1/4-inch thick. Cut each biscuit into 4 wedges. Set aside.
Skim surface of stew for any scum that has risen to top. Stir in chicken gravy.
With the stew simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in the pot, cover with a tight fitting lid and cook for 10 minutes.
Ladle into bowls and serve piping hot.

chicken and chili bean pot
ing redients
2tbsp flour
1tsp chili powder
8 chicken thighs or 4 chicken legs
3tbsp vegetable oil
2 garlic cloves crushed
1 large onion
1 green or red bell pepper seeded and chopped
1 1/4 chicken bouillon
12oz tomatoes chopped
14oz canned red kidney beans
2tbsp tomato paste
salt and pepper
combine the flour and chili powder in a shallow disk add salt and pepper to tast rinse the chicken but do not dry the chickend into the seasoned flour turning to coat it on all sides heat the oil in a large deep skillet or flameproof casserole and sadd the chicken cook over hight heat turning the pieces frequently for 3-4 minutes until browned all over lift the chicken out of the skillet or casserole with a slotted spoon and drain on paper towels add the garlis onion and bell peppers to the skillet or casserold and cook over medium heat stiffing occasionally for 2-3 minutes until softened add the bouillon tomoatoes kidney beans and tomatoe paste stirring well bring a boil then return the chicken to the pan lower the heat cover simmer for about 30 minutes until the chicken is tender taste and adjust the seasoning if necessary and serve




CHILI
1LB GROUND BEEF
1 CUP CHOPPED ONIONS
1/2 CUP CHOOPED GREEN PEPPER
1 GARLIC GLOVE MINCED
1 (15 OZ) CAN LIGHT RED KIDNEY BEANS
1 (8OZ) CAN TOMATO PASTE
1 (1 1/4 OZ) PKG TACO SEASONING
CORN BREAD
1 CUP ALL PURPOSE FLOUR
1 CUP YELLOW CORNMEAL
2 TABLESPOON OF SUGAR
3 TEASPOON BAKING POWDER
1/2 TEASPOON SALT
1 CAN CREAM STYLE CORN UNDRAINED
1/2 CUP MILK
1 EGG
4OZ SHREDDED CHEDDER CHEESE
PREPERATION
HEAT OVEN TO 350 DEGREE GREASE 2 QUART CASSEROL IN A LARGE SKILLET COOK GROUND BEEF ONIONS BELL PEPPER AND GARLIC OVER MEDIUM HIGH HEAT UNTIL BEEF IS THOROUGHLY COOKED DRAIN STIR IN KIDNEY BEANS TOMATO PASTE AND TACO SEASONING MIX REDUCE HEAT SIMMER 10 MINUTES
MEANWHILE IN MEDIUM BOWL COMBINE FLOUR CORNMEAL SUGAR BAKING POWDER AND SALT MIX WELL IN SMALL BOWL COMBINE CORN MILK AND EGG BEAT WELL ADD TO DRY INGREDIENTS STIR JUST UNTIL MOISTENED SPOON 1/2 THE CORNBREAD MIX INTO GREASE CASSEROLE SPRINKLE WITH 1/2 THE CHEESE SPOON CHILI OVER CHEESE SPRINKLY REMAINING CHEESE SPOON REMAINING CORNBREAD MIX EVENLY OVER CHEESE SPREADKING GENTLY TO COVER
BAKE AT 350 DEGREE FOR 30-40 MINUTES OR UNTIL TOP IS GOLDEN BROWN LET STAND 5 MINUTES BEFORE SERVING

(OR CHEAT AND MIX THE CHILI MIXTURE AND JUST BUY CORNBREAD IN BOX AS TO WERE ALL U GOT TO DO IS ADD MILK AND EGGS I USE JIFFY CORN BREAD BUT IT STILL IS GOOD TRY It

Jerk Chicken
4 (4 ounce) boneless skinless chicken breast
2 teaspoon gralic powder
1 teaspoon sugar
1 teaspoon crushed red peppers
1 teaspoon thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon

mix all spices together and place in plastic bag add chicken pieces one at a time shake shake and shake grill chicken for about 5 minutes on each side or until done

i love to do the no bake rocky road bars

This post contains content of a mature nature. You must be Signed in or Registered to have the option to view this content.

Leyley's Spicy Chicken Adobo Wings

INGREDIENTS

* 3 pounds chicken wings, separated at joints, tips discarded
* 1 cup distilled white vinegar
* 1/2 cup water
* 2 bay leaves
* 1 teaspoon whole or cracked black peppercorns
* 1 medium onion, chopped
* 2 jalapeno peppers
* 1/2 cup soy sauce, or to taste
* 1 whole head garlic, crushed

DIRECTIONS

1. Bring a large pot of water to a boil. Add the wings, and boil for 5 to 8 minutes. Drain in a colander and run under warm water. Return to the dry pot, and add the vinegar, water, bay leaves, peppercorns, onion and jalapenos. Simmer over low heat for 20 minutes.
2. Season the chicken with soy sauce, and simmer for another 10 to 15 minutes, or until the sauce has reduced by 1/2. Remove the wings to a colander, and set aside. Add a few garlic cloves to the liquid in the pan, and simmer until the sauce has a syrupy consistency, and the jalapenos have burst open releasing all of their seeds into the reduction.
3. Heat a large nonstick skillet over medium-high heat. Add the chicken wings, and fry briefly just to brown the outside. Return wings to the sauce to coat before serving.


Corned Beef Hash (Abalos style)

INGREDIENTS

* 1 tablespoon vegetable oil
* 4 cloves garlic, chopped
* 1 onion, diced
* 1 tomato, chopped
* 1 large potato, diced
* 1 (12 ounce) can corned beef
* salt and pepper to taste

DIRECTIONS

1. Heat oil in a large skillet over medium-high heat. Add onion and garlic, and cook until fragrant. Stir in the tomatoes and potatoes, and cook for 7 to 10 minutes until potatoes are softened. Add the corned beef, and flake into pieces. Cook for another 10 minutes, stirring frequently. Season with salt and pepper, and serve.


Ube-Macapuno Cake

NGREDIENTS

* 2 1/2 cups cake flour
* 3 teaspoons baking powder
* 1 teaspoon salt
* 1 cup ube (purple yam), cooked and finely grated
* 3/4 cup milk
* 1 teaspoon vanilla extract
* 1/2 cup corn syrup
* 7 egg yolks, lightly beaten
* 1/2 cup vegetable oil
* 7 egg whites
* 1 teaspoon cream of tartar
* 1 cup white sugar
* 6 drops red food color
* 6 drops blue food coloring
* 1 (12 ounce) jar macapuno (coconut preserves)
*
* 1 cup evaporated milk, chilled
* 3/4 cup white sugar
* 1 cup butter, softened
* 1 drop violet food coloring

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Line bottoms of 3 - 9 inch pans with parchment paper, but do not grease. Mix together the flour, baking powder, and salt; set aside.
2. Place grated ube in a large bowl. Mix together 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside.
3. In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
4. Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers with coconut preserves, then frost top and sides with butter icing.
5. To make Butter Icing: Combine evaporated milk and 3/4 cup sugar. set aside. Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency. Add food color, one drop at a time until desired tint is achieved.