Buy Pakistani Dresses, Free Novels, Recipes, Online Shopping, Mobile Specification, Price And Car And Bike News

• Home
• About
• Conatct
• FAQ
• How to Buy Dresses?
• RSS

Chicken Rice Burritos

Chicken Rice Burritos

Ingredients:-

• 3 c. Sour Cream
• 3/4 c. Milk
• 1/2 c. Green Chilies
• 1 pkg. Uncle Ben’s Brand Chicken Flavor Rice Pilaf
• 1/2 Tsp. Cayenne Pepper
• 6 lb. Diced, cooked chicken
• 2 Tbs. Salt
• 60 ea. Flour tortillas.

Directions:-

1. Combine sour cream, milk and green chilies. Chill to blend flavors.

2. Cook rice according to package directions adding cayenne pepper.

3. Stir in chicken and salt. Heat through. Cover and keep warm

(150-160 F.) until ready to serve. 4. Place No. 12 scoop chicken-rice mixture on tortillas. Fold.

Ladle 1/2 ounce sour cream sauce over top of folded tortillas. PORTIONS: Approximately 60 1/2-cup (No. 8 Scoop).

Chicken Tortilla Casserole

Chicken Tortilla Casserole

Ingredients:

• 6 Corn tortillas
• 1/2 c. Milk
• 1/2 lb. Cheddar cheese; shredded
• 1 can Green chili salsa
• 1 can Cream of mushroom soup
• 1 can Cream of chicken soup
• 3 Chicken breasts; cooked, cut up.

Directions:-

Cut or tear the tortillas in 1/2 squares. Put half of them on the bottom of a baking dish and cover with 1/2 of the cheese. Mix salsa both soups and chicken together. Add half of this mixture to the baking dish. Repeat the layers and top with cheese. Cover and put in the fridge for 24 hours. Bake at 350F for 45 min. Uncover for the last 15 minutes to brown. “

Meatball Soup

Meatball Soup

Chewy Hermit Bars

Chewy Hermit Bars

Ingredients:-

• 1/2 c. Shortening
• 3/4 c. Brown Sugar
• 2 ea. Eggs; Large
• 1/2 c. Molasses
• 1 1/2 c. Flour; Unbleached
• 3/4 Tsp. Cinnamon; Ground
• 1/2 Tsp. Baking Soda
• 1/2 Tsp. Nutmeg; Ground
• 1/2 Tsp. Cloves; Ground
• 1/4 Tsp. Salt
• 1 1/2 c. Raisins
• 1/2 c. Nuts; Chopped.

Directions:-

Cream shortening and brown sugar till fluffy; blend in eggs, one at a time, beating well after each. Add molasses; beat well. Stir together flour, cinnamon, baking soda, nutmeg, cloves, and salt. Stir into creamed mixture, and beat well. Stir in raisins and nuts. Spread in greased 13 X 9 X 2-inch baking pan. Bake at 350 degreed F. for 25 to 30 minutes. Cool slightly; sift powdered sugar over the top. Cool thoroughly; cut into bars. Makes 32 bars.

Impossible Peanut Butter Cookies

Impossible Peanut Butter Cookies

Ingredients:-

• 1 c. Peanut butter
• 1 c. Sugar
• Egg.

Directions:-

Mix ingredients and roll into balls about the size of a walnut. Place on greased cookie sheet and mash down with a fork. Bake at 350 till lightly browned. Remove from cookie sheet immediately and allow to cool on a rack. Makes 16-24 cookies, depending on size.

Fresh Fig Cookies

Fresh Fig Cookies

Ingredients:-

• 1 c. Sugar
• 1/2 c. Shortening
• 1 Egg
• 2 c. Flour
• 1 Tsp. Baking soda
• 1 Tsp. Baking powder
• 1/2 Tsp. Salt
• 1/2 Tsp. Cloves
• 1 c. Fresh figs, peeled and chopped
• 1/2 c. Walnuts, chopped.

Directions:-

Cream sugar and shortening and add beaten egg. Sift dry ingredients and blend with creamed mixture. Fold in figs and nuts. Drop by spoonfuls on greased sheet. Bake in preheated oven at 350 F. for 15 to 20 minutes.

Gingerbread Men

Gingerbread Men

Ingredients:-

• 1/4 c. Unsalted butter, softened
• 1/2 c. Dark brown sugar, firmly packed
• 1 Tsp. Baking soda
• 1 Tsp. Salt
• 1/2 Tsp. Cinnamon
• 1/2 Tsp. Ground ginger
• 1/2 Tsp. Ground cloves
• 1/2 Tsp. Allspice
• 3/4 c. Dark molasses
• 1/3 c. Water
• 3 1/4 c. Sifted flour.

Directions:-

Directions: In a large mixing bowl, cream together butter and sugar. Beat in the baking soda, salt, cinnamon, ginger, cloves, and allspice. Mix well. Stir in the molasses, then add the water. Gradually work the flour into the batter, 1 cup at a time.

Knead the mixture into a smooth dough. If the dough is sticky, add more flour, a little at a time, until it is easier to work. Divide the dough into two equal parts. Wrap each half in waxed paper and refrigerate overnight. Do not freeze. The next day, preheat the oven to 350. Lightly grease two large baking sheet with butter or vegetable shortening. On a floured work surface, roll out the dough to a thickness of 1/4 inch. Cut out the cookies using a 3-inch-tall gingerbread man cookie cutter. Place the cookies 1 inch apart on the baking sheets. Create the eyes and buttons with the raisins. Bake for 10 to 12 minutes, or until the cookies have browned around the edges. Remove from the oven. After the cookies have cooled for 2 to 3 minutes, but are still warm to the touch, use a spatula to transfer them to wire racks to cool completely.

Burnt Sugar Cookies

Burnt Sugar Cookies

Ingredients

• 2 cup sugar
• 1 cup water, boiling
• 3 each eggs
• 1 cup lard
• 1 Tbs. ginger
• 1 cup milk, sour
• 2 cup sugar
• 1, salt; a pinch
• 3 Tbs. baking soda.

Directions:-

Directions: Put 2 c. sugar in skillet, stir until melted. Remove from heat when molasses has become dark brown. Pour 1 c. boiling water into molasses after removing from heat. Mix eggs, lard, ginger, sour milk, salt while molasses cools. Put soda in molasses and stir well. Pour together and work in flour to stiff dough. Drop on baking sheet by teaspoonful. Bake in 375 F. oven.

Lollipop Sugar Cookies

Lollipop Sugar Cookies

Ingredients:-

• 2/3 c. Butter Flavor Crisco
• 3/4 c. Sugar
• 1 Tbs. Milk PLUS 1 Tsp. milk
• 1 Tsp. Vanilla
• 1 Egg
• 2 c. Flour, all purpose
• 1 1/2 Tsp. Baking powder
• 1/4 Tsp. Salt
• 24 To 30 flat ice cream sticks
• Assorted decorations ( baking chips, raisins, Red hots, snipped dried Fruit, coconut, nuts, Colored sugar, etc… ).

Directions:-

Preparation Time: 15 Minutes

Chill Time: 2 hours

Bake Time: 8-10 Minutes

1. Cream Butter Flavor Crisco, sugar, milk and vanilla in large bowl

at medium speed of electric mixer until well blended. Beat in egg. 2. Combine flour, baking powder and salt. Mix into creamed mixture.

Cover and refrigerate several hours to overnight. 3. Heat oven to 375 F.

4. Shape dough into 1 1/2 inch balls. Push ice cream stick into

center of dough. Place dough. with sticks parallel, 3 inches apart on ungreased baking sheet. Flatten to 1/2 inch with large, smooth, greased and floured spatula. Decorate as desired. Press decorations into dough. ( Hint: Cookies may also be painted. Mix 1 egg yolk and 1/4 Tsp. water. Divide into 3 cups. Add 2 to 3 drops different

food color to each. Stir. Use clean water color brushes to paint cookies before baking. ) 5. Bake at 375 for 8 to 10 minutes. Cool on baking sheet 2 minutes.

Remove to cooling rack. Makes 1 1/2 to 2 dozen 3 inch cookies.

Chinese Chews

Chinese Chews

Ingredients

• 2 ea. Eggs
• 1 c. Sugar
• 1/2 c. Flour
• 1/2 Tsp. Baking powder
• 1/4 Tsp. Salt
• 1 c. Dates; chopped
• 1 c. Nuts; chopped.

Directions:-

Beat eggs until light. Add sugar and blend. Sift together dry ingredients, add to egg mixture. Stir in dates and nuts. Spread mixture in well buttered pan and bake in slow oven 300 F. about 20 minutes. When cool cut into squares and roll in granulated sugar.

Nutritious Peanut Butter Cookies

Nutritious Peanut Butter Cookies

Ingredients:-

• 1/4 c. Vegetable oil
• 1/2 c. Peanut butter, smooth or Chunky
• 1/2 c. Light or dark brown sugar
• 1 Egg
• 1 1/2 c. Flour
• 1/2 Tsp. Baking powder
• 3/4 Tsp. Baking soda
• 1/4 c. Water.

Directions:-

Mix oil, peanut butter, sugar and egg together. stir in the remaining ingredients. Chill the dough for 3 hours or overnight. Roll into walnut sized balls. Place on lightly greased baking sheet. Flatten with a fork. Bake in a 375 degree oven for 10 to 12 min. Cool thoroughly before serving.

Brown Sugar Walnut Cookies

Brown Sugar Walnut Cookies

Ingredients:-

• 1/2 c. Butter
• 1 c. Brown sugar
• 2 ea. Eggs
• 1 Tsp. Vanilla
• 1/4 c. Milk
• 3/4 Tsp. Baking soda
• 2 c. Flour
• 3/4 c. Black walnuts; chopped
• Salt; a pinch.

Directions:-

Cream butter and sugar together, add vanilla, well beaten eggs. Dissolve soda in milk, add flour, salt and nut meats. Dough should be just stiff enough to draw from end of spoon. Just before placing in oven, sift granulated sugar over some of cakes and put a half nut meat in each. Note: No time or temperature given. Assume a 375 F. oven.

Corn Flake Cookies

Corn Flake Cookies

Ingredients:-

• 1 cup light corn syrup
• 1 1/2 cup peanut butter
• 1 cup sugar
• 5 cup corn flakes.

Directions:-

Directions: Bring syrup to a boil in a saucepan. Remove from heat and stir in peanut butter until smooth. Pour over corn flakes, and stir until flakes are well coated. Drop by spoonfuls onto waxed paper to set.

Brown Sugar Cookies

Brown Sugar Cookies

Ingredients:-

• 1 1/2 c. Brown Sugar, Firmly Packed
• 2/3 c. Shortening
• 2 Eggs, Large
• 2 Tbs. Milk
• 1 Tbs. Orange Rind, Grated
• 2 Tsp. Baking Powder
• 1 Tsp. Cinnamon
• 1/2 Tsp. Cloves
• 1/4 Tsp. Salt
• 2 c. Unbleached Flour
• 1 c. Raisins
• 1/2 c. Nuts, Chopped, If Desired.

Directions:-

Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir together baking powder, spices, salt and flour. Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350 F about 10 to 12 minutes, or until done. Remove from baking sheets and cool cookies on rack. Store in airtight tins. Makes about 4 to 5 dozen cookies.

No-Bake Cookies

No-Bake Cookies

Ingredients:-

• 1/2 cup butter or margarine
• 1/4 cup unsweetened cocoa
• 2 cup sugar
• 1/2 cup milk
• 1/2 cup peanut butter
• 3 cup oatmeal
• 1 Tsp. vanilla extract
• 1 Tsp, salt.

Directions:-

Directions: In a saucepan, combine butter or margarine, cocoa, sugar and milk. Bring to a boil and boil 1 minute. Remove from heat and stir in peanut butter, oatmeal, vanilla and salt. Drop from a Tsp. onto waxed paper and allow to cool. Makes about 3 dozen.

White Trash

White Trash

Ingredients:-

• 18 oz. Box golden graham cereal
• 15 oz. Box golden raisins
• 3 c. Roasted mixed nuts and pecans
• 12 oz. Chocolate morsels
• 2 c. Peanut butter
• 1 Tsp. Watkins vanilla
• 1/4 lb. Margarine
• 1 lb. Powdered sugar.

Directions:-

Mix dry ingredients. In a sauce pan, slowly melt margarine, chocolate morsels, and peanut butter, stirring constantly. DO NOT BOIL. Add vanilla and cool. Pour sauce (about 1/3 at the time) over cereal mix and mix until well coated. Pour into a large grocery bag and shake with the powdered sugar (about 1/2 box at the time). Store in tightly covered container. This makes enough for a crowd and is nice for gifts.

No-Bake Fudge Clusters

No-Bake Fudge Clusters

Ingredients:-

• 1/3 c. Cocoa
• 1 1/2 c. Sugar
• 1/2 Tsp. Salt
• 1/2 c. Milk
• 1/4 c. Light corn syrup
• 1/4 c. Butter or margarine
• 1 Tsp. Vanilla
• 2 c. Quaker Oats, uncooked (quick or old-fashioned)
• 1 c. Flaked or shredded coconut.

Directions:-

Combine cocoa, sugar and salt in medium-sized saucepan. Stir in milk and syrup. Cook over medium heat, stirring until sugar is dissolved. Continue cooking, stirring occasionally, to soft ball stage (236 degrees F.) or until syrup dropped into cold water forms a soft ball. Remove from heat; add butter and vanilla; stir until butter is melted. Stir in oats and coconut. Drop by teaspoonfuls onto waxed paper. Chill.

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Ingredients:-

• 1 c. Margarine, soft
• 3/4 c. Brown sugar
• 3/4 c. Granulated sugar
• 2 Eggs
• 1 1/2 c. Whole wheat flour
• 1 Tsp. Baking soda
• 1/2 Tsp. Salt
• 2 c. Choc. chips, semi-sweet
• 2 c. Rolled oats, quick-cooking
• 1 Tsp. Vanilla
• 1 c. Walnuts, chopped.

Directions:-

Preheat oven to 350 degrees F. Cream margarine and sugars in large bowl. Add eggs and beat well. Sift together flour, salt and soda in separate bowl. Add to creamed mixture and mix well. Stir in chocolate chips, oats, vanilla and nuts. Drop by tablespoonfuls on to greased baking sheets. Bake 8 – 10 minutes or until golden brown. Cool. Makes 3 dozen cookies.

Next Page →