Chili-Maple Marinade

Posted by Notachef

Jan 26

2 tablespoons water
1 teaspoon salt
1 1/2 tablespoons maple syrup
1 tablespoons chili powder

Mix well and marinade 1 1/2 pounds of chicken (or pork)

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Baked Fish with Parmesan Sour Cream Sauce

Posted by Notachef

Jan 26

1 1/2 pounds orange roughy fillets, tilapia, or flounder
1 container sour cream (8 oz)
1/4 cup shredded Parmesan cheese
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Italian seasoned breadcrumbs
2 tablespoons butter, melted

Preheat oven to 350°. Place fillets in a single layer in a lightly greased 9 x 13″ pan.

Stir together sour cream and next 4 ingredients; spread mixture evenly over fillets. sprinkle with breadcrumbs, and drizzle with butter.

Bake at 350° for 20 to 25 minutes or until fish flakes with a fork.

Serves 4 to 6

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Butter Brickle Sheetcake

Posted by Notachef

Jan 26

1 (18.25oz) Betty Crocker yellow cake mix
1 cup water
1/2 cup sour cream
1/2 cup butter, softened to room temperature
3 large eggs
1 teaspoon butter flavored extract
1 (8oz) package Heath Bits ‘O Brickle (Toffee Bits) Divided

Heat oven 350ยบ Grease and flour 17-1/2 X 12-inch pan OR 13×9-inch baking pan.

In large mixing bowl combine water, sour cream, butter, eggs and butter extract; beat about 1 minute and then add cake mix. Beat on medium speed for 2 minutes, scrapping down sides of bowl as needed. Fold in 1/2 cup Brickle Bits.

Pour into prepared pan. For large Sheetcake pan bake 20 minutes. Bake 13×9-inch pan 30 minutes or until tests done. Cool cake completely on rack and then spread topping over all.

Topping:
1 (8oz) Cool Whip, thawed
1 cup sour cream
1/2 cup powdered sugar
1/2 cup Brickle bits

Mix sour cream and powdered sugar together; fold in Cool Whip and Brickle bits. Spread topping over cooled cake; sprinkle remaining Brickle bits over top of cake.

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Chai Tea Toddy

Posted by Notachef

Jan 23

8 cups boiling water
16 bags Chai black tea (Stash brand)
1/2 cup Spiced rum (Captain Morgan)
1/2 cup vanilla vodka (Stoli Vanil)
2 cinnamon sticks, plus more for serving
2 cups sweetened condensed milk (Eagle brand)

Pour boiling water into a 4 quart slow cooker. Place tea bags in slow cooker and secure lid with tea bag tabs hanging outside. Let steep for 10 minutes. Remove tea bags and discard. Stir in rum and vodka. Add cinnamon sticks. Cover and cook on low setting for 2 hours. Stir in condensed milk and switch to warm setting for serving.

Serve in Irish coffee mugs with cinnamon stick swizzles.

Serves 10

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Prime Ribs of Beef, a la Lawry’s

Posted by Notachef

Jan 23

1 prime rib roast, about 8 lbs.
Lawry’s seasoned salt
Rock salt

Preheat oven to 500°.

Score fat on meat and rub generously with seasoned salt. Cover bottom of roasting pan with rock salt 1″ deep. Place roast directly on rack salt and bake, uncovered, 8 minutes per pound for rare.

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