Tag: Recipe

Chili Sauce Ingredients:

• 2 Tablespoons chili powder
• 3 cups Chicken Broth
• 2 Tablespoons Flour
• 2 Tablespoons Vegetable Oil
• Salt to taste

Chili Sauce Directions:

• Make a light roux by heating Vegetable Oil in a skillet and stirring in flour.
• Stir and cook until flour has browned the color of peanut butter.
• Add chili powder, water, and salt.
• Sauce will be a thin liquid keep
• Set aside, but keep warm

1. Grease a 9×13 pan
2. Chop onion and grate cheese
3. Set aside
4. Heat oil in a second skillet
5. Dip corn tortillas in the hot oil for 15 seconds until the tortillas are easy to work with (warm chicken broth can be used instead of oil for reduced fat)
6. Take each corn tortilla from the oil and drain for a few seconds
7. Coat each side of the corn tortilla in the chili sauce
8. Add cheese and onion to corn tortilla
9. Roll up and place seam side down in 1 greased 13x9x2-inch baking dish.
10. Repeat until all 12 are added to the pan
11. Pour remaining sauce over the top.
12. Sprinkle with remaining cheddar cheese.
13. Bake, uncovered, at 400 degrees, for 10-15 minutes

• 1 tablespoon plus 1 cup butter, divided
• 2 cups sugar
• 1 cup light corn syrup
• 1 cup water
• 2-1/4 cups unsalted cashew halves
• 1/4 teaspoon baking soda

Directions

Butter a 15-in. x 10-in. x 1-in. pan with 1 tablespoon butter; set aside. In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil, stirring constantly.

Reduce heat; cut remaining butter into cubes and carefully stir into syrup. Cook and stir until a candy thermometer reads 280° (soft-crack stage). Add nuts; cook and stir until candy thermometer reads 295°.

Remove from the heat; stir in baking soda. Immediately pour into prepared pan. Cool; break into pieces. Store in an airtight container. Yield: 2-1/4 pounds.

 

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• 1 1/3 cups water
• 2 teaspoons sugar
• 1 1/4 teaspoons salt
• 2 tablespoons olive oil
• 2 tablespoons cornmeal
• 3 cups unbleached all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon msg (Accent*)
• 1 1/2 teaspoons bread machine yeast

Directions

1   Add ingredients (except for cornmeal) to machine bread pan in order as per manufacturer’s instructions.

2   Set to “Dough” cycle.

3   Lightly grease one 9 x 13-inch pan or individual pans and sprinkle with cornmeal.

4   When the dough cycle is complete, roll out dough and place in pan.

5   Let rest in pans for 10-15 minutes.

6   Add toppings of your choice.

7   Bake at 350°F until done (approximately 15-20 minutes, depending on the thickness of toppings).

8   I made these as 4 personal pan pizza’s so each person can choose them toppings.
 

• 1/2 cup warm water (110 degrees F/45 degrees C)
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1/4 cup butter, softened

1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.

2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

3. Bake in preheated oven for 10 to 15 minutes, until golden.