Not A Chef Cooking & Recipes

Posted By admin on February 2, 2010

4 frozen boneless, skinless chicken breast halves (1 to 1 1/4 lb)
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 tablespoon cooking oil
1 lemon
1 tablespoon margarine or butter
1/2 teaspoons honey

If the chicken is frozen, cook it in the microwave, uncovered, on high, 2 minutes and 30 seconds or until defrosted. Meanwhile, combine flour, salt, pepper, and garlic powder in a shallow dish. Set aside.

Heat oil in 12-inch non-stick skillet on medium. Place breast halves, one at a time, into a large ziploc bag; squeeze out as much air as possible, cover with a kitchen towel, and pound, using a mallet or rolling pin, until meat is an even 1/2 inch thickness. Cut breasts in half lengthwise.

Coat chicken pieces on both sides with flour mixture, adding to the skillet as you go. Turn the heat to high. After all the pieces are added, time and cook 2 minutes.

While the chicken is browning, cut the lemon in half. Cut one half into 1/8 inch slices and set aside. Squeeze 2 tablespoons of juice from theother half and set aside. At this point, the first piece of chicken added to the pan should be light brown. If so, turn it over and turn the remaining pieces as they brown.

When the chicken is light brown on both sides (and cooked fully), remove it to a serving platter. Turn the heat to low and add the butter or margarine. Remove skillet from the heat. Stir in the lemon juice and honey. Drizzle the lemon mixture over the breasts. Garnish with the lemon slices and serve at once.

Category: Chicken | No Comments »
Tags: Black pepper, butter, chicken breast, cooking oil, flour, garlic powder, honey, lemon, salt

Posted By admin on February 2, 2010

4 red bell peppers, diced
1/2 cup white wine
1/3 cup shallots, diced
Dash hot pepper sauce
1 quart water
2 teaspoons white vinegar
4 large eggs

Place the red bell peppers, white wine, and shallots in a pan over low heat and cover. Cook for about 25-30 minutes, or until the peppers are very tender. Place the mixture in a food processor and puree until it is smooth. Season it with a dash hot pepper sauce and set it aside.

Place the water and vinegar in a shallow pan and bring the liquid to a boil. Reduce the heat to a simmer. Crack one egg into a cup or mug, then pour the egg very gently into the water. Cook the egg for 3-5 minutes. Remove the egg from the water and serve immediately with the red pepper puree overtop. Repeat the process with the remaining eggs.

Nutritional Information Per Serving (1 egg, 1/3 cup sauce):

Calories: 146, Fat: 5 g, Cholesterol: 213 mg, Sodium: 70 mg,Carbohydrate: 13 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 8 g

Diabetic Exchanges: 1 Lean Meat, 2 Vegetable, 1 Fat

Category: Egg Dishes, Poached | No Comments »
Tags: eggs, hot pepper sauce, red bell peppers, shallots, water, white vinegar, white wine

Posted By admin on February 2, 2010

2 teaspoons white wine vinegar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons onion juice
1 1/2 teaspoons white sugar
1 1/2 teaspoons Dijon-style prepared mustard
1/4 teaspoon mustard powder
1 cup mayonnaise
2 tablespoons chopped fresh parsley
1 hard-cooked egg — diced
1 pound cooked ham — cut into 1/2 inch pieces
1 pound turkey breast — cut into strips
14 ounces Swiss cheese — cut into strips
1/2 cup sliced sweet gherkin pickles
1 head iceberg lettuce – rinsed — dried, and shredded
12 pimento-stuffed green olives

Prepare the dressing by whisking together the vinegar, lemon juice, onion juice, sugar, Dijon, dry mustard and mayonnaise. Add the parsley and egg; mix well.

In a large bowl, combine the ham, turkey, cheese and pickles. Add the dressing and mix well.

Divide the lettuce among plates, top with salad and garnish each plate with 2 olives.

Category: Dijon Mustard, Salads | No Comments »
Tags: cooked ham, Dijon, egg, green olives, lemon juice, lettuce, mayonnaise, mustard powder, onion juice, parsley, sugar, sweet gherkin pickles, Swiss cheese, turkey breast, white wine vinegar

Posted By admin on February 2, 2010

5 tablespoons butter — at room temperature
1 garlic cloves — minced (1 to 2)
2 tablespoons chopped fresh parsley leaves
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
1 baguette

Melt 1 tablespoon of the butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until it softens but does not brown, 1 to 2 minutes. Let cool.

Then stir this garlic butter into the remaining butter in a small bowl. Stir in the parsley, olive oil, salt, and
pepper.

Preheat the oven to 400°F.

Rip open the baguette lengthwise, so that it opens like a book but is not ripped entirely in half. Smear the inside of the baguette with the garlic butter.

Wrap the baguette in aluminum foil and bake until heated
through, 10 to 12 minutes.

Category: Baguette | No Comments »
Tags: Baguette, Black pepper, butter, garlic, olive oil, parsley, salt

Posted By admin on February 2, 2010

2 cups buttermilk
1 tablespoon hot sauce
1 frying chicken (about 3 pounds) — cut into 8 pieces, all skin removed
1/2 cup egg substitute
1/4 cup whole-grain Dijon mustard
1 cup flaky corn cereal — roughly crushed (recommended: Corn Flakes)
1/4 cup grated Parmesan
1 tablespoon dried oregano
Cooking spray

Combine buttermilk and hot sauce in a bowl.

Place chicken in a shallow pan and pour buttermilk mixture over chicken. Cover tightly and marinate in the refrigerator for 2 hours.

Preheat oven to 350°F.

Combine egg substitute and whole-grain mustard in a shallow dish.

Combine cereal, Parmesan, and oregano in a second shallow dish.

Remove chicken from marinade and drain excess liquid. Dip chicken pieces, 1 at a time, into the egg mustard mixture and then dredge in the cereal mixture. Place chicken on a wire rack set on top of a baking sheet.

Lightly spray the chicken with cooking spray. Bake for 35 minutes or until chicken is fully cooked through and juices run clear when pierced with a knife.

Category: Chicken, Dijon Mustard | No Comments »
Tags: buttermilk, Chicken, cooking spray, Corn Flakes, Dijon Mustard, egg substitute, hot sauce, oregano, parmesan

Posted By admin on February 2, 2010

3/4 cup margarine, softened
1-1/4 cups sugar
3 eggs
1/2 cup buttermilk
1-1/2 cup apple butter
3 cups flour
1-1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
3/4 teaspoon ground cloves

Creamy Vanilla Frosting:
1/2 cup softened margarine
1/4 cup evaporated milk
2 teaspoons vanilla
4 cups powdered sugar

For Cake:
Beat softened margarine and sugar until fluffy. Beat in eggs, one at a time. Combine buttermilk and apple butter. Combine dry ingredients. Add buttermilk mixture alternately with the dry ingredients, mixing well after each addition.

Pour into 2 greased 8-inch or 9-inch pans. Bake at 350° for 35-40 minutes. Remove from pans immediately and cool on wire racks.

Frost with Creamy Vanilla Frosting.

For Frosting:
Combine frosting ingredients, mixing until smooth and shiny. (Add more milk if necessary.)

Category: Cakes | No Comments »
Tags: apple butter, baking soda, buttermilk, cinnamon, cloves, eggs, evaporated milk, margarine, nutmeg, powdered sugar, salt, sugar

Posted By admin on February 2, 2010

1/3 cup margarine
1 cup sugar
1 egg
1 cups mashed yams
1/3 cup buttermilk
1 cup pecans, chopped
1/2 cup raisins
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon cloves, powdered
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon soda

Preheat oven to 350°.

Cream margarine, sugar; add eggs and mashed yams. Add buttermilk; add all dry ingredients including pecans & raisins and flour. Stir with large spoon.

Spray muffin tins or muffin cups with Pam. Fill tins to 3/4 qt. full, do not over fill.

Bake 25-30 minutes in 350° oven.

Best when served hot from oven.

Category: Cupcakes | No Comments »
Tags: baking powder, buttermilk, cinnamon, cloves, egg, margarine, nutmeg, pecans, salt, soda, sugar, yams

Posted By admin on February 1, 2010

4 beef sirloin steaks — (8 ounce) at least 3/4 inch thick
2 tablespoons soy sauce
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried basil
1 tablespoon prepared yellow mustard
1 teaspoon lemon juice

Preheat the oven’s broiler.

In a small bowl, mix together the soy sauce, ginger, salt, pepper, basil, mustard and lemon juice until smooth. Place the steaks on a broiling pan, and pour 1/4 of the mixture over each one. Massage into the meat.

Broil the steaks for 5 minutes, then turn over and cook to your desired degree of doneness.

Category: Sirloin Steak | No Comments »
Tags: basil, beef sirloin steaks, Black pepper, ginger, lemon juice, prepared yellow mustard, salt, soy sauce

Posted By admin on January 24, 2010

1 lb. stew meat (cubed beef)
6 carrots (or 2 cups baby carrots)
4 large potatoes

2 tablespoons instant onion (or 1/2 medium sized onion, cubed)
2 tablespoons Lawry’s seasoned salt
ground pepper (to taste)
1 can tomato soup
1/2 can water

Layer meat and vegetables in roasting pan. Combine sauce ingredients and pour over meat mixture. Cover tightly and bake at 250°(F) for five hours. This also works great in the crock pot.

Category: Crock Pot, Soup & Stews | No Comments »
Tags: Black pepper, carrots, onion, Potatoes, stew meat, tomato soup, water

Posted By admin on January 24, 2010

1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 cup cold margarine or butter
1 can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk) — (14-ounce)
1/4 cup unsweetened cocoa
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1 milk chocolate bar — (8-ounce) broken into chunks
3/4 cup chopped nuts (optional)

Preheat oven to 350º. Line 13×9-inch baking pan with foil; set aside.

In bowl, combine 1 cup flour and sugar; cut in butter until crumbly. Press on bottom of pan. Bake 15 minutes.

In another bowl, beat Eagle Brand®, cocoa, egg, remaining 1/4 cup flour, vanilla and baking powder. Mix in chocolate pieces and nuts. Spread over prepared crust. Bake 20 minutes or until set.

Cool. Use foil to lift out of pan. For hearts, cut with heart-shaped cookie cutter or, with knife, cut around waxed paper heart shape. Or cut into bars. Decorate with icing or gels if desired. Store covered.

Per Serving (excluding unknown items): 933 Calories; 8g Fat (8.3% calories from fat); 28g Protein; 183g Carbohydrate; 10g Dietary Fiber; 212mg Cholesterol; 328mg Sodium. Exchanges: 8 Grain(Starch); 1 1/2 Lean Meat; 1/2 Fat; 4 Other Carbohydrates.

Category: Brownies, Eagle Brand | No Comments »
Tags: baking powder, butter, Eagle Brand® Sweetened Condensed Milk, egg, flour, margarine, milk chocolate bar, nuts, sugar, unsweetened cocoa, vanilla extract