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Recipes
Cheesecake Bites
By Csmith
Defrost cheesecake slightly and cut into bite size pieces
- 1 frozen cheesecake (which we can safely guess is the standard 'New York style')
- 4 cups buttermilk
- 1 box graham cracker crumbs, crushed
- peanut oil (try seasame oil if peanut is not available; do NOT use vegetable oil as it will not taste good)
Red Velvet Cupcakes with Cream Cheese Frosting
By Csmith
Preheat oven to 350 degrees F
- For the Cupcakes:
- 4 tablespoons unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 egg
- 2½ tablespoons unsweetened cocoa powder
- 3 tablespoons red food coloring
- ½ teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup + 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ teaspoons distilled white vinegar
- For the Cream Cheese Frosting:
- 4 ounces butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 2½ cups powdered sugar
- 1 tablespoon vanilla extract
PBJ Cupcakes
By Csmith
Preheat an oven to 350 degrees F (175 degrees C)
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, melted
- 1/2 cup white sugar
- 1 large egg
- 1 teaspoon strawberry extract
- 1/2 cup milk
- 1/2 cup buttermilk
- 1/2 cup raspberry jam
- 1/2 cup peanut butter
- 1/2 cup butter, softened
- 4 cups confectioners' sugar
Bacon Ranch Pasta Salad
By Csmith
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about...
- 1 (12 ounce) package uncooked tri-color rotini pasta
- 10 slices bacon
- 1 cup mayonnaise
- 3 tablespoons dry ranch salad dressing mix
- 1/4 teaspoon garlic powder
- 1/2 teaspoon garlic pepper
- 1/2 cup milk, or as needed
- 1 large tomato, chopped
- 1 cup shredded sharp Cheddar cheese
Grilled Cheese Bites
By Csmith
- 1 package crescent roll sheet dough
- 2 oz processed american cheese (we used velveeta), sliced into squares
- 2 tablespoons butter, melted
- 2 cups panko bread crumbs
Jalapeno Chicken
By Csmith
Mix chicken and ¼ cup cornstarch well
- 1 pound chicken
- 1/4 cup cornstarch
- 4 cups + 2 teaspoons vegetable oil
- 1/2 teaspoon chopped garlic
- 1 teaspoon rice wine
- 2 tablespoons soy sauce
- 2 jalapenos peppers, cut in half lengthwise then cute into about 3 pieces
- 2 tablespoons sugar
Pork Dumplings
By Csmith
In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage
- 100 (3.5 inch square) wonton wrappers
- 1 3/4 pounds ground pork
- 1 tablespoon minced fresh ginger root
- 4 cloves garlic, minced
- 2 tablespoons thinly sliced green onion
- 4 tablespoons soy sauce
- 3 tablespoons sesame oil
- 1 egg, beaten
- 5 cups finely shredded Chinese cabbage
General Tsao's Chicken
By Csmith
Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C)
- 4 cups vegetable oil for frying
- 1 egg
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 pinch white pepper
- 1 cup cornstarch
- 2 tablespoons vegetable oil
- 3 tablespoons chopped green onion
- 1 clove garlic, minced
- 6 dried whole red chilies
- 1 strip orange zest
- 1/2 cup white sugar
- 1/4 teaspoon ground ginger
- 3 tablespoons chicken broth
- 1 tablespoon rice vinegar
- 1/4 cup soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons peanut oil
- 2 teaspoons cornstarch
- 1/4 cup water
Orange Chicken
By Csmith
Place chicken pieces in large bowl
- 2 lbs boneless skinless chicken, chopped into bite sized pieces
- 1 egg
- 1 1/2 teaspoons salt
- white pepper
- oil (for frying)
- 1/2 cup cornstarch, plus
- 1 tablespoon cornstarch
- 1/4 cup flour
- 1 tablespoon gingerroot, minced
- 1 teaspoon garlic, minced
- 1/2 teaspoon crushed hot red chili pepper
- 1/4 cup green onion, chopped
- 1 tablespoon rice wine
- 1/4 cup water
- 1/2 teaspoon sesame oil
- Orange Sauce for Stir Fry
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons water
- 5 tablespoons sugar
- 5 tablespoons white vinegar
- 1 orange, zest of
Spaghetti
By Csmith
In large, heavy stockpot, brown Italian sausage, breaking up as you stir
- 2 lbs Italian sausage, casings removed (mild or hot)
- 1 small onion, chopped (optional)
- 3 -4 garlic cloves, minced
- 1 (28 ounce) can diced tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (15 ounce) cans tomato sauce
- 2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
- 3 teaspoons basil
- 2 teaspoons dried parsley flakes
- 1 1/2 teaspoons brown sugar
- 1 teaspoon salt
- 1/4-1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon fresh coarse ground black pepper
- 1/4 cup red wine (a good Cabernet!)
- 1 lb thin spaghetti
- parmesan cheese