Tag: favorite recipe

Categories
Cookies

Original Toll House Cookies with Oatmeal

Chocolate Chip Cookies
Chocolate Chip Cookies
This is the original chocolate chip cookie recipe, probably everybodies favorite recipe for chocolate chip cookies. This is the cookie that many of us grew up on, I’m sure. So here it is in it’s original form from my much used and stained recipe card. I will admit that I really prefer Ghiradelli chocolate chips to Toll House. I think the Toll House hold their shape better, but the Ghiradelli are richer tasting. If using Ghiradelli, you will need to let them cool a little longer before removing from the cookie sheet.

Ingredients

  • 1 1/2 cups flour
  • 1 tsp soda
  • 1 tsp salt
  • 1 cup shortening
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs, unbeaten
  • 1 tsp hot water
  • 1 cup nuts, chopped fine
  • 2 pkg (14 0z) semi-sweet chocolate chips
  • 2 cups oatmeal (not quick cooking or instant)
  • 1 tsp vanilla

Instructions

  1. Combine flour with soda and salt, set aside.
  2. Cream shortening until soft.
  3. Add sugars gradually, creaming until light and fluffy.
  4. Add eggs one at a time, beating after each addition.
  5. Add hot water to creamed mixture.
  6. Then add dry ingredients.
  7. Add nuts, chocolate chips, oatmeal and mix thoroughly.
  8. Add vanilla and blend well.

Drop by 1/2 tsps on a greased cookie sheet. Bake @ 375 degrees for 8 minutes. Yields : 100 cookies.

NOTE: I have never made mine as small as the recipe says, therefore mine have never been done in 8 min. I probably use about 2 tablespoons and they take 12 mins or so. Just watch carefully while baking.

Curried Pork With Vindaloo Over Rice

Spices
Spices
Here is another recipe that I recently found in the Penzey Newsletter that has become a favorite recipe of mine. I had never heard of Vindaloo seasoning before, but I will never be without it now. It is the perfect combination of seasonings. This recipe was contributed by Catherine Clark and it is fantastic. I made it once adding green beans and once adding potatoes. I think cauliflower would be good, too. I also have made it with chicken instead of pork. Also I increased the amount of coconut milk to 1 cup from the original recipe of 2/3 cup. If you add extra ingredients, you will need the increased amount of milk.

Ingredients

  • 1 lb boneless pork tenderloin, cut into 1/2 to 1 inch cubes
  • 2-3 Tablespoons Vindaloo Seasonings
  • 1/4 cup cider vinegar
  • 1 tsp salt
  • 2 tablespoon oil
  • 1 onion, chopped
  • 4 cloves fresh garlic, minced
  • 1 cup unsweetened coconut milk
  • Vegetables (optional)
  • Cooked rice

Directions

  1. Mix together the Vindaloo, vinegar, and salt into a paste and set aside.
  2. In a large skillet, heat the oil, add the onions and garlic and lightly brown.
  3. Add the Vindaloo paste and stir for about 3 to 5 minutes. This will become thicker.
  4. Add the meat , stirring to cover it with the paste and searing it for 2 minutes.
  5. Add the coconut milk and stir to deglaze the pan.
  6. Reduce heat to a low simmer (this is where you can add vegetables) and stir occasionally, until the meat is cooked and tender, about 7 to 10 minutes.
  7. Serve over rice.

Cajun Chicken and Pasta

This is a new favorite recipe that I just recently found in the Penzey Spice Newsletter. It was contributed by Debbie Alexander. I really enjoyed the flavors and the ease of preparation. I did increase some of the spice amounts.

Cajun Chicken and Pasta
Cajun Chicken and Pasta

  • 4 boneless skinless chicken breasts, cut into thin strips
  • 2-4 Tablespoons Cajun Seasoning
  • 2 Tablespoons butter or margarine
  • 1 red pepper, cut into thin strips (can use green or 1/2 of each kind)
  • 6 large mushrooms, thinly sliced
  • 3-4 green onions, thinly sliced
  • 1 1/2 cups half and half
  • 1 tsp dried basil
  • 1/2 tsp minced lemon peel
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 8 oz broad egg noodles, cooked and drained. Other pastas work, but I really liked it with the egg noodles.

    • Instructions

    1. Place the chicken and the Cajun Seasoning in a plastic bag and shake to coat.
    2. Melt butter in large skillet over medium heat.
    3. Add the chicken and cook 5-7 minutes or until chicken loses it’s pink color.
    4. Add the peppers, onions, and mushrooms and stir for another 3-4 minutes.
    5. Add the half & half and the remaining seasonings and heat through.
    6. Serve the chicken over the cooked egg noodles or pasta.

    Bourbon Pecan Pie

    Pecans
    Pecans
    Pecan Pie is one of my favorite desserts and this is one of my favorite recipes for it. I like this recipe, because the addition of bourbon cuts the sweetness.

    Ingredients

    • 3 eggs,beaten
    • 1 cup sugar
    • 1/2 cup light corn syrup
    • 1/2 cup dark corn syrup
    • 2 Tablespoons bourbon
    • 1/8 tsp salt
    • 1 cup chopped pecans
    • 1 unbaked 9 inch shell

    Directions

    Combine the first 7 ingredients, mix well. Place pecans in bottom of pastry shell. Pour the sugar mixture over pecans. Bake @ 375 degrees for 35 to 40 minutes or until set.