Serves 14 1/2.
Original source: cooks.com
A simple cheese souffle that you can make in a blender or food processor.
Butter ramekins and sprinkle Parmesan cheese inside.
Place all ingredients into a blender or food processor and blend for approximately 2 minutes depending on what you are using. The goal is to aerate the mixture and make it very smooth. Longer blending is usually better but you may not see much difference in end result.
Bake in oven at ~350° F for approximately 15 to 30 minutes depending or size of container.
Makes 12 3" biscuits
Original source: Joy of baking
Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips). Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.)
Place mixture on a lightly floured surface. Knead the dough gently until it comes together and is a smooth dough.
Roll out dough to about a 1/2 inch (1.25 cm) thickness. Cut out biscuits with a lightly floured round cookie cutter. Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack. Serve warm with butter.
@ 450° for 8-10 minutes.
Makes 4 dozen
Original source: Quaker Oats
The original oatmeal cookie recipe form the back of the box.
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Prep Time: 20 min
Cook Time Time: 08 min
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.
Similar recipe: food.com
Charles' original chip dip recipe for potato chips.
Grind herbs to a powder before adding to sour cream. Add all ingredients into the sour cream and mix thoroughly and allow to set for a few hours or over night if possible.
Charles' original taco seasoning. Needed a taco seasoning because we couldn't find one in the stores at the time thus we created this. Not the greatest, prefer a good store blend if possible.
Grind all herbs up as fine as possible. Adjust ratio to your what you like.
Original source: Food Network
Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.
cream butter & sugar till light and fluffy
combine & sift dry ingredients, then add to creamed mix
knead in the last of the flour
shape into rolls, wrap & chill thoroughly
slice thinly and bake at 375F
add 1 cup ground or chopped almonds if desired.