http://favoriterecipe.net/ 2010-09-06T19:12:00+01:00 http://favoriterecipe.net/ http://favoriterecipe.net/images/logo_template.jpg text/html http://favoriterecipe.net/view_recipe.php?id=458&page=toll_house_chocolate_chip_cookies Preheat oven to 365 degrees Combine flour, baking soda and salt in small bowl. Add one egg at a time, beating well after each addition. Gradually beat in f;our mixture. Stir in morsals and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Let stand for 2 minutes, remove to wire racks to cool completely. text/html http://favoriterecipe.net/view_recipe.php?id=457&page=san_antonio_style_chicken_wings Cut wings in half at joints; discard wing tips. Combine 1/3 cup of the picante sauce, catsup, honey and cumin; pour over chicken. Place in refrigerator; marinate at least 1 hour, turning once. Drain chicken, reserving marinade. Place on rack of foil-lined broiler pan. Bake at 375F for 30 minutes. Brush chicken with reserved marinade; turn and bake, brushing generously with marinade every 10 minutes, until tender, about 30 minutes. Place 6 inches from heat in preheated broiler; broil 2 to 3 minutes or until sauce looks dry. Turn; broil 2 to 3 minutes or until sauce looks dry. text/html http://favoriterecipe.net/view_recipe.php?id=456&page=buffalo_wings Cut off wingtips, and discard; cut chicken wings in half at joint, if desired. Place 1 package Italian salad dressing mix in a large zip-top plastic bag; add half of wings, and shake to coat. Arrange coated wings in a single layer on a lightly greased rack in an aluminum foil-lined 15- X 10-inch jelly roll pan. Repeat procedure with 1 package Italian salad dressing mix, remaining half of wings, and another jelly roll pan. Bake at 425 degrees for 35 minutes or until browned. Remove pans from oven, and reduce heat to 350 degrees. Stir together remaining 2 packages Italian salad dressing mix, butter, and next 3 ingredients in a large bowl; add wings, and toss until evenly coated. Return wings to racks in pans, and bake at 350 degrees for 30 more minutes. Serve with Ranch dressing. *2 (3 pound) packages frozen party style chicken wings, thawed, may be substituted. Makes 10 to 12 servings. text/html http://favoriterecipe.net/view_recipe.php?id=454&page=white_bread Mix first water, sugar, salt and oil. Add yeast and about 12 cups flour (optional 5 cups whole wheat and 7 white flour). Knead until well mixed, 2 to 3 minutes. Let rise. Knead again for 5 or 6 minutes. Punch down and put into 3 large greased bread pans or 4 small loaf pans. Let rise again. Bake for 1 hour at 350 degrees. text/html http://favoriterecipe.net/view_recipe.php?id=455&page=old_fashioned_wheat_bread Heat first 4 ingredients in medium saucepan until very warm (120 to 130 degrees). Lightly spoon flour into measuring cup; level off. Combine warm liquid, 2 cups flour, and remaining ingredients in large bowl; beat 2 minutes at medium speed. Stir in remaining flour. Knead dough on floured surface (about 2 minutes). Place in greased bowl; let rise until double in size. dump out and knead for 5 minutes or until smooth. Divide into 4 loafs and place into greased loaf pans. let rise until double. Bake 40 to 50 minutes at 350 degrees. text/html http://favoriterecipe.net/view_recipe.php?id=453&page=broccoli_rice_quiche Put broccoli into prepared pie crust. Beat eggs; add milk, salt and Lawry's seasoning. Add onion and rice mix and pour on top broccoli in pie crust. Mix together 1 tablespoon flour and 1 cup grated cheese. Put on top of mixture in pie crust. Top with bacon bits. Bake at 400 degrees for 15 minutes or until done. Let set 10 minutes before serving. text/html http://favoriterecipe.net/view_recipe.php?id=449&page=people_chow Melt chocolate chips, peanut butter and margarinje together; stir until smooth. Mix with Crispix until coated evenly (chocolate mixture). Shake powdered sugar on top or place Chrispix in plastic bag with powdered sugar and coat well. text/html http://favoriterecipe.net/view_recipe.php?id=450&page=caramel_corn Boil 5 minutes: corn syrup, brown sugar, butter, salt and vanilla. Stir in baking soda. Pour over popcorn and mix well. Bake at 250 degrees for 1 hour. text/html http://favoriterecipe.net/view_recipe.php?id=451&page=breakfast_pizza In skilled, cook sausage until browned and crumbled. Drain; set aside. Seperate dough into eight triangles. Arrange on ungreased 12 inch pizza pan with points towards center. Press over bottom and up sides to form crust, sealing perforations completely. Spoon sausage over crust. Sprinkle with potatoes. Top with cheddar cheese; set aside. Beat together eggs, milk, salt and pepper in mixing bowl; pour over filling. Sprinkle parmesan cheese over all. Bake 375 degrees for 25 to 30 minutes. text/html http://favoriterecipe.net/view_recipe.php?id=452&page=tuna_tetrazzini In 2 quart casserole dish, cook onion in a little butter till tender. Add soup, milk and parmesan cheese. Heat and stir. Break tuna into chunks; add to casserole with remaining ingredients. Sprinkle with additional parmesan cheese and a little paprika if desired. Microwaqve at 50% to 70% power till heated through (6 to 10 minutes) or bake at 350 degrees for 30 minutes. text/html http://favoriterecipe.net/view_recipe.php?id=448&page=beef_stroganoff Remove fat from meat. Cut meat across the grain into narrow 2 inch strips. Heat butter in a heavy pan. Add meat and cook, stirring until brown. Add onion and cook 2 to 3 minutes. Sprinkle flour over meat and stir well. add the three cans of soup; cook, stirring constantly until sauce boils and thickens. Add drained mushrooms nad seasonings. Cover and simmer 2 hours, stirring occasionally. Stir in sour cream. Serve over rice or egg noodles. text/html http://favoriterecipe.net/view_recipe.php?id=446&page=pop%27s_buffalo_wings Deep fry the wing pieces( in small batches) in hot oil at 385 deg for 10 minutes, or follow package directions. Drain on paper towels; sprinkle with black pepper while draining. While chicken is frying, melt margarine in large skillet; mix in hot sauce, garlic salt, and cayenne. As Chicken is drained, toss into the sauce skillet and mix in. When all chicken is in the sauce, dash in paprika, mix again and allow to stand for a while. Reheat before serving. Serve with celery sticks and Blue Cheese Dip. text/html http://favoriterecipe.net/view_recipe.php?id=445&page=rib_hints You should cook ribs at a temperature of 250 to 275 degrees F. Place your ribs in the smoker bone side down, and cook them for 2 hours, or until they get a real nice color. Then wrap the ribs in heavy duty aluminum foil, still leaving the bone side down. Then cook for them for 1 hour wrapped. Then open the foil (do not take them out of the foil), and cook for an additional 1 to 2 hours, depending on the following factors; physical size and weight of the ribs, and airflow through the cooker. The larger, or heavier the slab of ribs are, the longer they will take. Also, the more air flow through your cooker, the less time they will take. So, until you have a good feel for your smoker use the following techniques to determine the doneness of the ribs. After about 30 minutes with the foil opened, place your hand (in heat a resistant glove of course) underneath the foil, in the center of the slab, and lift. The slab should bend easily, and begin to crack in the thickest part of the slab. If you see both of these characteristics, then the ribs are done. If you only see one, or the other, then they are not done, and need more time to cook. A good way to learn this technique, and verify that you your ribs are done, is take an instant read thermometer, and check the temperature in the thickest part of the slab. This should read approximately 194 to“ 196 degrees F. Remove the ribs from the cooker, and place them in a warmed environment until you are ready to cut them. With Ribs, they are best cut and served as quickly as you can, after you remove them from the cooker. Baby Back Ribs - On baby back ribs, we use the very same technique. Cook for 2 hours, then wrap in heavy duty aluminum foil. Leave wrapped for 1 hour, then open the foil, and let cook for an additional 15 minutes to 1 hour, or until done. You can use the very same doneness techniques discussed above. text/html http://favoriterecipe.net/view_recipe.php?id=444&page=welch%27s_grape_juice_wine_recipe As with ALL recipe's the canned or fresh ingredients you use will differ in there sugar content so you MUST check starting SG before adding sugar amounts listed. The goal is a starting SG of 1090 for alcohol content of 12%-13%. Bring 1 quart water to boil and dissolve the sugar in the water. Remove from heat and add frozen concentrate. Add additional water to make one gallon and pour into secondary. Add remaining ingredients except yeast. Cover with napkin fastened with rubber band and set aside 12 hours. Add activated wine yeast and recover with napkin. When active fermentation slows down (about 5 days), fit airlock. When clear, rack, top up and refit airlock. After additional 30 days, stabilize, sweeten if desired and rack into bottles. text/html http://favoriterecipe.net/view_recipe.php?id=447&page=jerk_chicken_wings 1. Rinse chicken with cold water and pat dry. Cut off and discard pointed tip of each wing and halve wings at the main joint. 2. In a food processor, combine scallions, jalapeno peppers, vinegar, allspice, garlic, thyme, salt, pepper, and cayenne. Process until well blended. With machine on, slowly pour in oil and puree until a thick paste forms. 3. In a large bowl, combine chicken wings and jerk paste. Toss until wings are well coated. Cover and refrigerate overnight 4. Preheat broiler. Arrange wings on broiler pan about 6 inches from heat and broil, turning once, until nicely browned outside and cooked through, about 20 minutes total. Serve warm or at room temperature with lime wedges and lots of napkins. text/html http://favoriterecipe.net/view_recipe.php?id=443&page=kansas_city_rib_rub Combine all ingredients together and transfer to an air tight container. The rub is great on chicken wings, too. text/html http://favoriterecipe.net/view_recipe.php?id=441&page=san_antonio_style_chicken_wings Cut wings in half at joints; discard wing tips. Combine 1/3 cup of the picante sauce, catsup, honey and cumin; pour over chicken. Place in refrigerator; marinate at least 1 hour, turning once. Drain chicken, reserving marinade. Place on rack of foil-lined broiler pan. Bake at 375F for 30 minutes. Brush chicken with reserved marinade; turn and bake, brushing generously with marinade every 10 minutes, until tender, about 30 minutes. Place 6 inches from heat in preheated broiler; broil 2 to 3 minutes or until sauce looks dry. Turn; broil 2 to 3 minutes or until sauce looks dry. text/html http://favoriterecipe.net/view_recipe.php?id=442&page=coconut-pecan_macaroons Combine ingredients in a large bowl. Drop by heaping teaspoonfuls on parchment- or foil-lined baking sheets. Bake at 350° for 5 to 8 minutes. Let cool on pan. Makes 3 dozen. text/html http://favoriterecipe.net/view_recipe.php?id=440&page=fried_rice Saute green peppers and onion. Combine all ingredients, except eggs, in fry pan. Heat and stir. Add eggs last; heat through and serve. text/html http://favoriterecipe.net/view_recipe.php?id=439&page=roasted_turkey_ 1. Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix first 6 ingredients in small bowl. 2. Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle 1 tablespoon of the seasoning mixture inside turkey. Stuff with celery, onion, orange and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan; cover loosely with heavy duty foil. 3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board and slice. Reserve pan juices to make gravy or to serve with turkey. text/html http://favoriterecipe.net/view_recipe.php?id=438&page=toffee_poke_cake 1.Prepare and bake cake according to pakg. directions using a greased 13x9" baking pan. Cool on wire rack. 2.Using handle of wooden spoon,pole holes in cake. Pour 3/4c caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping 3.Sprinkle with candy. Refrigerate at least 2 hours before serving. text/html http://favoriterecipe.net/view_recipe.php?id=437&page=pulled_pork_sandwich Puree all of the sauce ingredients in blender until smooth. If you have extra time, marinate the pork in the sauce overnight. Put sauce and pork in crockpot and add 2 cups of water. Cover and cook on low for 8 hours or until the meat pulls apart easily with a fork. I rotate the meat once or twice as it is cooking. Remove from heat and let the sauce cool; remove any extra fat from the sauce. Shred the port into small pieces and add back to the sauce. Salt and pepper to taste. Serve hot over open-face buns. text/html http://favoriterecipe.net/view_recipe.php?id=436&page=spicy_bean_and_beef_pie In a skillet, cook beef and garlic until beef is browned. In a large bowl, combine the beef and remainder of ingredients. Line pie pan with bottom pastry crust, fill beef and bean mix, seal with top pastry crust. Bake at 425 degrees for 30 to 35 minutes or until top is lightly browned. Let stand for 5 minutes before cutting. text/html http://favoriterecipe.net/view_recipe.php?id=434&page=reeble_soup boil chicken and save broth. add enough water to make 3 quarts of broth. I add a few additional bouillon cubes to up the flavor. Add potatoes, onions, bay leaves and salt & pepper to taste. Bring to a boil and cook over medium heat untill potatoes are tender. while this is cooking make reebles, hint double reeble amount. Mix eggs and flour to make a crumbly mixture. when potatoes are tender, add reebles to soup a little at a time, stirring so they don't stick. Cook for another 20 minutes. Add dark meat from chicken to soup. text/html http://favoriterecipe.net/view_recipe.php?id=432&page=creamy_avocado_dressing_ Scoop the flesh from the avocado. In food processor/blender, puree avocado, hot sauce, & lime juice until avocado is broken down, about 30 seconds. Add remaining ingredients & process until dressing is completely smooth. Makess 1 1/2 cups, Can be put in the fridged up to 1 week. text/html http://favoriterecipe.net/view_recipe.php?id=433&page=eggplant_parmesan_ 1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking. 2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside. 3 When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels. 4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves. 5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan. 6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving. text/html http://favoriterecipe.net/view_recipe.php?id=431&page=stuffed_mushrooms 1. wash and stem the mushrooms. carefully cut off the sausage casing and crumble the sausage into small pieces. dice the mushroom stems and saute with a few drops of oil, the sausage, onion, garlic, parsley and salt and pepper. 2. cook until sausage is lightly browned and remove from heat. pour into large bowl and mix with bread crumbs and shredded parmesan cheese. 3. stuff mushroom caps with sausage mixture while it is still warm and drizzle with olive oil. bake on an ungreased baking sheet at 350 F for 20 minutes. text/html http://favoriterecipe.net/view_recipe.php?id=430&page=beef_tamales 1. Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks. 2. Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can. 3. Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle. 4. Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes. 5. Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough. 6. Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine. 7. Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator. text/html http://favoriterecipe.net/view_recipe.php?id=429&page=apple_pie_shots Combine all ingredients minus the Everclear into a larger pot. Bring to a boil, after boiling for 5 to 10 minutest, remove from the burner and let cool to room temperature. Add the Everclear and enjoy. Its best to buy name brand Apple cider and juice, off brands can leave it tasting bitter. text/html http://favoriterecipe.net/view_recipe.php?id=428&page=touchdown_taco_dip Preheat oven 375 degrees. Spread refried beans onto bottom of deep dish pan. Combine cream cheese and seasoning mix in medium-size bowl. Add minced garlic to cream cheese mixture; spread over beans. Sprinkle tomato, onion, olives, and cilantro over cream cheese mixture. Top with cheddar cheese. Bake 25-30 minutes or until hot. Garnish with sour cream, if desired. Serve with pita chips or baked tortilla chips. Note: To prepare pita chips, cut pita bread in half. Slice bread open and cut into triangles; spread over baking stone. Bake in 400 degree oven for 8-10 minutes or until crisp.