ALICE SPRINGS CHICKEN
Pounded Boneless Chicken Breast
7 Seas Italian Salad Dressing
Marinate Chicken, grill till about 3/4 Done While Chicken Is Cooking, cook bacon till 3/4
Done. Arrange Chicken in a Pan, top with sliced Mushrooms, and bacon. Bake
Till Chicken Is Done. Smother in Colby Jack Cheese and Put In
Oven Till Cheese Melts.
Hellmans Honey Dijon Salad Dressing
Chill Taken Off, for sauce
1 Cup Expresso
1 Can Sweetened Condensed Milk
3/4 Cup Milk
1 Tablespoon Vanilla
BLEND. You can add hershey's syrup if you like mocha, and if you are interested in an alcoholic version, add some kaluha to this and blend.
Recipes Serves/Makes: 5 Difficulty Level: 2 Ready In: < 30 minutesIngredients: 1 1/4 teaspoon black pepper1 tablespoon garlic powder2 tablespoons dried parsley1/3 cup instant onion3 tablespoons onion powder1 tablespoon salt1 2/3 cup nonfat dry milk powder3 1/2 tablespoons beef bouillon granulesDirections:Combine all seasoning mix ingredients; use in recipes as directed below. Cheeseburger Casserole Brown one pound hamburger, drain fat. Add 1 cup water, 1 cup uncooked macaroni, one 16-oz. can chopped tomatoes, and 1/2 cup seasoning mix. Simmer covered 20 minutes or until macaroni is tender. Remove from heat, add 1/2 cup grated cheese. Chili Tomato Macaroni Brown one pound hamburger; drain off fat. Add one cup water, one cup uncooked macaroni, one 16-ounce can chopped tomatoes, one Tbsp. chili powder and 1/2 cup seasoning mix. Simmer covered 20 minutes or until macaroni is tender. Potato Casserole Brown one pound hamburger, drain off fat. Add 3/4 cup water, 6 peeled and thinly sliced potatoes, 2/3 cup seasoning mix. Simmer covered 20-30 minutes or until potatoes are tender. Stir. Uncover and cook until excess water is evaporated.
Homemade Dry Onion Soup Mix Recipe
This recipe is from www.kitchenmixes.com. It is a great substitute for the boxed onion soup mix. You can add garlic powder or other seasonings if you wish.
· 4 teaspoons beef bullion
8 teaspoons dried onion flakes
· 1 teaspoon onion powder
· 1/4 teaspoon seasoned pepper
Cut a 6-inch square of heavy duty foil.
Place all ingredients in center of foil.
Fold foil to make an airtight package.
Label with date and contents.
Store in a cool, dry place.
Use within 6 months.
Master Mix for Brownies
6 cups flour 4 teaspoons baking powder 4 teaspoons salt 8 cups granulated sugar 1 (8 ounce) can baking cocoa 2 cups vegetable shorteningIn a large bowl combine the first 5 ingredients. With a pastry blender, cut in the shortening until evenly distributed. Store in a large, airtight container. Keeps 10-12 weeks.Yield: about 17 cups of mix.To Make Brownies:2 1/2 cups brownie mix 2 eggs, beaten 1 teaspoon vanilla extract1/2 cup chopped nuts (optional)Confectioners' sugar (optional)In a mixing bowl combine the first four ingredients. Beat with a wooden spoon until smooth. Spread into a greased 8-inch square pan. Bake at 350 degrees F for 20 to 25 minutes or until top tests done.Cut into squares while still warm.Once cooled, dust with confectioners' sugar if desired. Yield: 9 brownies.You can also double this recipe and spread it into a greased 9 x 13-inch pan, baking it for 20 to 25 minutes. These are great plain or frosted, and make the best brownie ice cream sundaes!
Mix15 saltine crackers1 cup dry parsley1/2 cup dry onions2 tablespoons thyme1/2 teaspoon garlic salt1/2 teaspoon onion salt1/2 teaspoon garlic powder1/2 teaspoon onion powderWhirl in blender until crumbs are very small. Store in an airtight container. It will keep for 1 year.To use, whisk together 1 cup mayonnaise, 1 cup buttermilk and 1 tablespoon Ranch Dressing Mix.
Cheesecake Factory Bruchetta
1/2 cups chopped Roma tomatoes3 tablespoons diced red onions 1 large clove garlic, minced 2 tablespoons chopped fresh basil2 tablespoons olive oil, divided1/2 teaspoon red wine vinegar 1/4 teaspoon saltDash freshly ground black pepper 1/2 loaf French baguette or crusty Italian bread3 sprigs cilantroCombine tomatoes, red onion, garlic and basil in a medium bowl. Add 1/2 tablespoon of oil, vinegar, salt and pepper and mix well. Cover the bowl and refrigerate for one hour.When ready to serve, preheat broiler and slice the baguette in 1-inch slices on a 45 degree angle to make 5 to 7 slices of bread.Combine remaining 1 1/2 tablespoons oil with the garlic salt. Brush entire surface of both sides of each slice with olive oil mixture. Broil slices for 1 1/2 to 2 minutes per side, until surface starts to brown. Arrange bread like wheel spokes on serving plate. Spoon the chilled tomato in neatly onto bread slices where they meet at the center of the plate.Garnish with cilantro.
Cheesecake FactoryGerman Chocolate Cheesecake
:24 ounces cream cheese, softened and cut into chunks1/2 cup granulated sugar2 eggs1/4 cup dairy sour cream1 teaspoon vanilla extract .On bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside.Chocolate Cake:4 ounces unsweetened chocolate1/2 cup (1 stick) butter2 cup granulated sugar4 eggs2 teaspoons vanilla extract1 1/2 cups all-purpose flourChocolate Glaze for sides (see below)German Chocolate Topping (see below)Whipped cream for garnish (optional)In large microwave safe bowl, combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool slightly.With fork, beat in sugar, eggs and vanilla extract until smooth. Add flour and mix until blended. Spoon into well-greased 9 1/2-inch springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter.
Bake in preheated 425 degrees F oven for 15 minutes.Reduce oven temperature to 350 degrees F and continue baking 55 to 60 minutes. Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top.
Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping. Refrigerate until serving time. Garnish with whipped cream, if desired.Chocolate Glaze:1/2 cup semisweet chocolate chips2 tablespoon whipping creamIn small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.German Chocolate Topping:2 egg yolks2/3 cup granulated sugar1/3 cup butter, cut into small pieces2/3 cup whipping cream1 teaspoon vanilla extract1 cup flaked coconut1 cup chopped pecansIn small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.
Chili's Paradise Pie
1/3 cup graham cracker crumbs3 tablespoons granulated sugar3 tablespoons butter1/3 cup chocolate chipsHeat oven to 350 degrees F.Melt butter and combine with the graham cracker crumbs and sugar. Press into bottom of a 1-quart casserole dish. Top evenly with chocolate chips and bake for 5 minutes until chocolate is melted. Spread melted chips out evenly over crust.
Filling:1/2 cup flour1/4 cup granulated sugar3/4 teaspoon baking powder1/3 cup milk1 tablespoon oil1 teaspoon vanilla extract1/3 cup semisweet or milk chocolate chips1/4 cup shredded coconut1/4 cup crushed walnuts or almondsDash of cinnamonHot fudge and caramel toppings
Combine dry ingredients in large mixing bowl. Add milk, oil and vanilla and stir until smooth. Stir in chocolate chips, coconut, and nuts.
Pour into crust and bake, uncovered, for 35 to 40 minutes, until a wooden pick comes out clean.To serve, place 2 tablespoons of butter on ovenproof serving plate. Sprinkle with cinnamon. Place in warm oven until butter melts. Remove plate from oven and place large piece of warm pie directly onto melted butter. Top pie with ice cream and drizzle with hot fudge and caramel toppings.