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#76 Cherry Limeade Poke Cake
- 1
- box Betty Crocker® SuperMoist® white cake mix
- 1 1/4
- cups lemon-lime soda
- 1/3
- cup vegetable oil
- 3
- egg whites
- 1
- tablespoon grated lime peel
- 1
- box (4-serving size) cherry-flavored gelatin
- 1
- cup boiling water
- 1
- container Betty Crocker® Whipped fluffy white frosting
- 1
- teaspoon grated lime peel
- Maraschino cherries, if desired
- 1Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
- 2In large bowl, beat cake mix, soda, oil, egg whites and 1 tablespoon grated lime peel with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- 3Bake as directed on box for 13x9-inch pan. Cool 20 minutes.
- 4Meanwhile, stir gelatin into boiling water, stirring for 2 minutes to completely dissolve gelatin. Poke cake every inch with tines of meat fork or table knife. Pour cherry mixture slowly over cake, allowing mixture to fill holes in cake. Cool completely, about 1 hour longer.
- 5In small bowl, mix frosting and 1 teaspoon grated lime peel. Spread evenly over cake. Top each serving with a cherry and a lime twist. Store loosely covered.
#75 Applebees Santa Fe Stuffed Chicken Copycat
8 boneless skinless chicken breasts
1 (8 ounce) package
monterey jack cheese
1/2 cup butter, melted
1 cup Italian seasoned breadcrumbs
1 1/2 tablespoons grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 small red bell pepper
1 small green bell pepperCut some of the cheese into 8 slices, and reserve part of it for the cheese sauce. Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts.
Wrap the flattened chicken breasts around cheese. Secure with wooden picks or uncooked spaghetti noodles.
Combine the bread crumbs, parmesan cheese, salt, cumin and pepper. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture.
Place chicken breasts in a 13 x 9-inch baking dish, but don't crowd them. Drizzle the remaining butter over all eight of the breasts. Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5 to 10 minutes).
Bake in a preheated 400ºF (205ºC) oven for 25 to 30 minutes or until chicken is done.
Make a roux with butter and flour. Add about 1 cup milk. Bring to a simmer. Add cheese and lower the heat, stirring constantly so cheese does not burn. Add milk as needed to thin out the cheese sauce. Dice bell peppers.
When chicken is done, pour some cheese sauce over top and sprinkle with diced peppers
#73 Ray's Chicken #74 Hassleback potatoes
Ingredients
- 1/4 cup distilled white vinegar
- 1/3 cup vegetable oil
- 1/3 cup soy sauce
- 1 lime, juiced
- 1/2 lemon, juiced
- 1/4 cup sherry
- 2 tablespoons ground mustard
- 2 teaspoons honey
- 4 cloves garlic, crushed
- 1/3 cup brown sugar
- 2 tablespoons lemon pepper
- 1 teaspoon dried oregano
- 1 teaspoon rosemary
- 1 teaspoon salt
- 6 skinless, boneless chicken breast halves
Directions
- In a large glass bowl, stir together the vinegar, oil, soy sauce, lime juice, lemon juice, sherry, mustard, and honey. Mix in the garlic, brown sugar, lemon pepper, oregano, rosemary, and salt. Place the chicken in the mixture. Cover, and marinate in the refrigerator 8 hours or overnight.
- Preheat the grill for high heat.
- Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook 6 to 8 minutes per side, until juices run clear.
Hassleback Potatoes
(Serves 2)
8 new potatoes
1 TBSP butter or margarine
2 TSP oil
salt & pepper
Wash potatoes and cut with thin slices without cutting all the way through (see picture for how it will look). Heat pan on stove over medium heat. Melt butter and add oil to the pan and heat. Add potatoes and cook on all sides, about 15 minutes until they start to brown. Take out potatoes, sprinkle with salt and pepper, and put in a 350 oven for 40 mins.
Taste: 5/5 Both were great. I didn't try this, but the chicken would be a great leftover cut in strips on a salad.
Ease of preparation: 5/5 All you have to do is stir the ingredients together, marinade and if you don't have a grill, pour chicken and marinade in a casserole dish and bake at 350F for 40 mins.
Brit-rating: GREATed it. Chicken: "It's good but I'm not keen on those little twig things (rosemary)." Potatoes: "These are nice. Make them again soon."
Serve to guests: Absolutely! In fact, the potatoes are so easy yet look quite elegant if you are having a nice dinner party.
#71 Duo of Pork Belly #72 Oven Baked Beans
#70 Taco Lasagna
Taken from allrecipes.com
Ingredients
- 2 pounds lean ground beef
- 2 (1.25 ounce) packages taco seasoning mix
- 4 cloves garlic, minced
- 1/2 teaspoon cayenne pepper
- 1 tablespoon chili powder
- 1/2 cup water
- 18 (6 inch) corn tortillas
- 1 (24 ounce) jar salsa
- 1 cup sliced green onion
- 1 (16 ounce) container sour cream
- 1 1/2 cups shredded Cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
Directions
- Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, then season with taco seasoning, garlic, cayenne pepper, chili powder and water. Simmer for 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Grease the bottom of a 9x13 inch baking dish.
- Place 6 tortillas into the prepared baking dish. Spread 1/3 of the salsa on top of the tortillas. Spread 1/2 of the meat mixture evenly over the salsa. Sprinkle with 1/2 of the green onions. Drop 1/2 of the sour cream randomly over the green onions. Top with 1/2 cup Cheddar and 1/2 cup Monterey Jack cheese. Repeat layers. Top with 6 tortillas, spread with remaining salsa, and sprinkle with remaining cheese.
- Bake in a preheated oven for 30 to 45 minutes or until cheeses are melted.
Taste: 5/5 This was interesting because it wasn't exactly tasting like a taco, and not beef enchiladas either--some lovely place in between. It is very filling so with a nice side salad, it makes a great weeknight meal.
Brit-rating: HATEd it. "Nah, I'm not keen on this. If you like taco-ey stuff, you would like this."
Leftoverability: 2/5 It didn't taste too bad, but it was really dry. I've found that recipes using corn tortillas aren't the best leftovers, unless the recipe has a lot of liquid (like the sour cream chicken enchiladas one). This is an eat-when-you-cook-it one. If you don't want a 9X13 pan full, use the 9x9 pan and cut the recipe in half.
**Changes--I didn't have Monterey Jack cheese, so I used all cheddar. I halved the recipe and it did well in a 9X9 pan and only needed 30 minutes to cook. I recommend checking this at 30 min rather than letting it go on for 45 minutes. **
#69 Chicken Tortilla Soup V
Taken from allrecipes.com
Ingredients
- 2 skinless, boneless chicken breasts
- 1/2 teaspoon olive oil
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground cumin
- 2 (14.5 ounce) cans chicken broth
- 1 cup frozen corn kernels
- 1 cup chopped onion
- 1/2 teaspoon chili powder
- 1 tablespoon lemon juice
- 1 cup chunky salsa
- 8 ounces corn tortilla chips
- 1/2 cup shredded Monterey Jack cheese (optional)
- sour cream (optional garnish)
Directions
- In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
- Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
Taste: 5/5 I'm not sure you could get tortilla soup to taste any better than this. Vegetarians, leave out the chicken, throw in some black beans and you've still got a great soup.
Brit-rating: Wouldn't try it. "You know I only eat Heinz tomato soup."
Leftoverability: 5/5 This is one of my top 5 recipes so far in tasting, t
exture and reheating the next day. A winner. Quite easy to make on a Sunday evening and you'll have lunch for a couple days.
Serve to guests: Perfect starter to a Mexican-themed dinner party. Use small-ish bowls though, because it is a bit hearty.
Recipe1k's changes
**I found the directions a bit vague about the chicken. I diced the 2 breasts up before sauteeing. Also, this is not a thick soup, so I recommend putting the tortilla chips on top rather than on the bottom.**
#68 Anniversary Chicken
I wouldn't rule this one out folks, but I would change the method
Ingredients
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
- Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
- Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve. Makes 6.
#66 Zesty Cabbage Soup and #67 Olive Bread
Soup:
4 Cups water
2 Chicken stock gelpots or 4 chicken stock cubes
1 small onion,
1 15 1/2 oz can chopped tomatoes
1 small sweetheart cabbage (any green cabbage would do, probably)
1 clove garlic
2 stalks celery
Franks Red Hot (to taste)
Chili powder (optional, to taste)
salt & pepper, to taste
Place water and stock cubes into large pot and bring to a boil. Meanwhile, chop onion and dice celery, set aside. Coarsely chop cabbage and place with onion mixture. Once stock is at a boil, add onion, celery and cabbage mixture and boil for 10-15 mins, until they begin to soften. Turn heat down to low and add garlic, chopped tomatoes, hot sauce and all seasoning to taste. Let simmer 30-45 mins.
Makes 4 servings or 3 hearty servings.
Taste: I can't rate this because I made up this recipe after combing through dozens of cabbage soup recipes, feeling like something great was missing. Let's see how you like it, readers!
Brit-rating: "You know I don't eat soup except Heinz tinned Tomato."
Olive Bread
(from The Pioneer Woman Cooks)
Ingredients
- 1 loaf French Bread
- 6 ounces, weight Pimiento-stuffed Green Olives
- 6 ounces, weight Black Olives
- 2 stalks Green Onions (scallions)
- 1 stick Butter, Room Temperature
- ½ cups Mayonnaise
- ¾ pounds Monterey Jack Cheese, Grated
Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.
Taste: 5/5
Brit-rating: GREAT-ed it. "This is much better than it sounds."
Serve to guests: Go ahead. Wow them!
#65 April Restaurant Challenge--Panda Express Orange Chicken copycat
- 2 lbs boneless skinless chicken, chopped into bite sized pieces
- 1 egg
- 1 1/2 teaspoons salt
- white pepper
- oil (for frying)
- 1/2 cup cornstarch, plus
- 1 tablespoon cornstarch
- 1/4 cup flour
- 1 tablespoon gingerroot, minced
- 1 teaspoon garlic, minced
- 1/2 teaspoon crushed hot red chili pepper
- 1/4 cup green onion, chopped
- 1 tablespoon rice wine (I left this out and it was fine)
- 1/4 cup water
- 1/2 teaspoon sesame oil
Orange Sauce for Stir Fry
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons water
- 5 tablespoons sugar
- 5 tablespoons white vinegar
- 1 orange, zest of
Directions:
Prep Time: 15 mins Total Time: 45 mins (It took me less than 30 min total)
-
Place chicken pieces in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
-
Stir cornstarch and flour together.
-
Mix flour mixture and egg mixture.
-
Add chicken pieces, stirring to coat.
-
Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
-
Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. (Do not overcook chicken). Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
-
Clean wok and heat 15 seconds over high heat.
-
Add 1 tablespoon oil.
-
Add ginger and garlic and stir-fry until fragrant; about 10 seconds. Add and stir-fry crushed chiles and green onions.
-
Add rice wine and stir 3 seconds.
-
Add Orange Sauce and bring to boil.
-
Add cooked chicken, stirring until well mixed.
-
Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken. Heat until sauce is thickned.
-
Stir in sesame oil and orange zest if desired. Serve over jasmine rice.
Read more: http://www.food.com/recipe/panda-express-orange-chicken-103215#ixzz1Kil5pYCK
Taste: 5/5 This is just like the Chinese takeout orange chicken.
Brit-rating: GREAT-d it. "This is really good."
Serve to guests: They'll think you got a takeaway but definitely so. Get ready to handout the recipe!
Leftoverability: 5/5 Just like the night before.
**I highly recommend reading the recipe first, and get 3 bowls and 2 pans ready. I did this in about 30 mins
total**
#64 Chocolate Chocolate Chip Cookies
From Allrecipes.com
Ingredients
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups semisweet chocolate chips
- 1/2 cup chopped walnuts (optional)
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely. Makes 4 dozen.
Taste: 5/5 A total chocolate delight.
Brit-rating: GREAT-ed them. "These are very nice."
Serve to guests: Yes. These would be a bake sale winner.