Homemade Oreo Cookies

COOKIE WAFERS:
1 (18.25 oz) box Dark Fudge Cake Mix
1/3 cup water
2 tablespoons shortening

CREME FILLING:
3 1/2 cups powdered sugar
1/2 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/2 cup shortening (no substitution)
3 tablespoons hot water

Instructions:

Preheat oven to 325F.
Blend all ingredients; then knead with your hands until it is pliable like dough.
Form dough into 3/4 inch balls and press flat, 1/2 inch apart on greased cookie sheets.
Bottom of a glass works nice for this. Bake 4 to 6 minutes or until cookies are crunchy.
Refrigerate the dough in cylinder shaped rolls for a couple of hours and slice 1/8 inch thick, as well.
Let cookies cool on sheets.
Combine filling ingredients and mix well.
Form into balls about 1/2 to 3/4 inch in diameter, again using your hands.
Sandwich one filling in the center of two cookies and carefully press down until the filling spreads almost to the edge.

Yield: Makes 2 dozen cookies (4 dozen wafers)

Ketchup

How to pour ketchup...

Ingredients:

2 qts. Tomato puree
1 1/3 Cups vinegar
1/2 Cup sugar
2 tsp Whole allspice
2 sticks Cinnamon
1 tsp Whole cloves
1 1/2 tsp Paprika
1 tsp onion Powder
1 tsp Dry mustard
1 tsp Salt
1/4 tsp Cayenne pepper

Instructions:

1. Combine puree, vinegar and sugar in a large sauce pot.
2. Tie whole spices in a cheesecloth bag.
3. Add to tomato mixture; add remaining ingredients and cook slowly until as thick as desired, about 45 to 60 minutes.
4. As mixture thickens, stir frequently to prevent sticking.
5. Remove spice bag.
6. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps.
7. Process 15 minutes in boiling water bath.
Yields about 2 pints.

The Best Hot Chocolate

Ingredients:

3 cups whole milk
1 cup half-and-half
1/4 cup good quality Dutch process cocoa powder
1/2 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon pure vanilla extract

Instructions:

Place milk and half-and-half in a saucepan and heat to a simmer over medium heat.

Meanwhile, stir together the cocoa powder, sugar, and cinnamon. A few teaspoons at a time, stir the hot milk into the cocoa mixture to make a smooth paste. Scrape the cocoa mixture into the saucepan with the milk and simmer 2 minutes; do not let it boil. Stir in the vanilla and keep warm in a thermos.

Pour into small serving cups and place 4 mini-marshmallows on each serving or spritz them with whipped cream. Serve immediately.

Homemade KFC Original Fried Chicken

kentucky fried chicken kfc




Ingredients:

2−3 pounds cut−up chicken pieces
1 Quart Water
3 Tbsp Salt (for soaking)
1 Cup milk
1 Egg, beaten
2 Cups flour
1 tsp Accent (MSG) (optional)
1 Tbsp Salt
1 tsp Black pepper
Vegetable Oil (no substitutions) for frying

Instructions:

1. Allow chicken to soak in salted water for a half hour.
2. Mix egg and milk in a bowl. Mix flour, accent, salt, and pepper in another bowl.
3. Preheat deep fryer to 350F, or place 3/4 inch oil in a skillet set on medium.
4. Dry chicken with paper towels.
5. Dredge in flour mixture, place in milk/eggs, and then back to flour mixture.
6. Do this one piece at a time making sure that there is total coverage over entire surface of chicken in each step.

Notes:

KFC uses pressure cookers to fry chicken, which is risky to do at home.
If you are using a deep fryer, fry a few pieces at a time for about 20 minutes, covered, turning occasionally.
Likewise, if pan frying, cook, covered, turning occasionally for about 30 minutes.
As always with chicken, check the middle of a large piece to check for doneness.
Allow to drain on paper towels when cooking is completed.

Homemade Tastykake Peanut Butter Kandy Kake

Ingredients:

4 Eggs
1 tsp Vanilla
1 3/4 Cup Sugar
2 Cups Flour
2 Tbsp Melted butter or margarine
2 Tbsp Oil
1 Cup Milk
1 tsp Baking powder
12 oz Chocolate chips
Creamy Peanut butter

Instructions:

1. Combine sugar, oil, melted butter. Add eggs, mix well.
2. Add remaining ingredients except peanut butter and chips. Mix well.
3. Spread batter into jelly roll pan. Bake at 350 degrees for 20 minutes or until lightly browned.
4. Spread hot cake with layer of peanut butter (as much as you want).
5. Put cake in refrigerator to let peanut butter harden.
6. When set, melt chips and spread over the peanut butter.
7. Place cake back in refrigerator for 10 to 20 minutes.
8. Take out and score with knife for easier cutting.
9. Return to refrigerator to finish setting the chocolate. (Freezes well.)

Grandma's Chicken

Ingredients:

Olive oil - enough to cover bottom of cooker
1 Cup Garlic, minced (salted & mashed is preferred)
4 Cups Onions, minced
8 Cups Tomato sauce
½ cup Raisins plumped in 1 Cup White wine
1 Bay Leaf
Salt Pepper to taste
1/4 Cup Paprika
1 bunch Cilantro, minced
1 Red Pepper medium, diced
1 Green Pepper medium, diced
1 Yellow Pepper medium, diced
The Meat of 3 Chickens diced into medium sized pieces

Method:

1. Clean chicken, cut to desired sizes.
2. Oil the cooker. Add Garlic.
3. When oil is hot, sauté until color changes. Do not brown.
4. Add onions and sweat until a shine is present.
5. Add peppers, tomato sauce, bay leaf, and cilantro. Stir together. Add salt and pepper (to taste). Add paprika. Add raisins and wine.
6. Allow to simmer together for 5 min.
7. Add chicken.
8. Allow to cook through, stirring from time to time.

Optional:
Add cooked pastas and mix

Homemade Bullseye BBQ Sauce

Ingredients:

1/2 Cup Chopped onions
1 Can or 8 oz Tomato sauce
1 Cup Water
1 1/4 Cup Ketchup
2 tsp Brown sugar
2 tsp Prepared yellow mustard
1 tsp Olive oil
1 tsp Worcestershire sauce
1 dash Tobasco sauce

Instruction:

Combine all ingredients, cover and simmer for 30 mins.

Homemade Famous Amos Chocolate Chip Cookies

2 Cups of Softened margarine
2 medium Eggs
1 teaspoon Vanilla
3/4 Cups Light brown sugar
3/4 Cups Sugar
1 teaspoon Water
1 teaspoon Baking soda
1/2 teaspoon Salt
2 and 1/2 cups flour
2 Cups Raisins
1 package of Chocolate chips

Instructions:

1. Mix together margarine, eggs, vanilla, sugars, water and baking soda.

2. Gradually add the flour, salt and chocolate and any other things that you add to cookies such as nuts or raisins.

3. Mix well; place on ungreased cookie sheets. Bake at 375 for 8 minutes. Makes 6 dozen.

Homemade Teriyaki Sauce

Ingredients:

1 Cup Soy sauce
5 Tbsp Ketchup
1 Cup Sugar
1/3 Cup cornstarch dissolved in 1/3 cup water
1 Cup Sake or dry sherry
3 Tbsp Apple juice
1 pinch Black pepper

Intructions:

1. Combine all ingredients in a saucepan, except cornstarch mixture.
2. Cook for 10 minutes over medium heat.
3. Gradually stir in dissolved cornstarch solution until mixed well.
4. Continue cooking until thickened.
5. Stir well before serving.

Homemade Worcestershire Sauce

Instead of buying the bottle one, why not try make this at home..



Ingredients:

1 Tbsp...Olive oil
6 Ounce...Peeled and chopped fresh horseradish
2...Medium White onions; chopped
3 Tbsp...Minced jalapeno pepper
3 Tbsp...Minced garlic
1 tsp...Coarsely ground black pepper
2 Cups...Water
4 Cups...Distilled white vinegar
1 Cup...Molasses
2 Cups...Dark corn syrup
1 Ounce Chopped anchovy fillets, drained
12...Whole cloves
1 Tbsp...Salt
1...Peeled lemon

Instructions:

1. In a medium saucepan, heat oil over medium heat and add horseradish, onions,
pepper and garlic.
2. Saute until translucent, 5 to 8 minutes.
3. Add all other ingredients. Bring to a boil.
4. Turn heat down, and simmer 1 hour.
5. Strain through a double thickness of cheesecloth and store in a wooden cask,
if possible. This is best if allowed to mature about a month before using.

If you feel hard with this recipe, you can buy Worcestershire Sauce from your local store. :-)

A&W Coney Island Chili Dog Sauce

Ingredients:

1 pound ground chuck
1 six ounce can Hunts tomato paste
1 Cup water
1 Tablespoon sugar
1 Tablespoon prepared yellow mustard
1 Tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper

Making the Chili Dog Sauce:

1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small pieces. Salt and pepper lightly while cooking. Do not drain the fat.
2. Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it thickens. Stir occasionally.
3. Allow to cool, cover, and refrigerate until "Dog−Time". You'll be microwaving what you need later.

Cooking your A&W Chili Dog:

1. Bring a 2 qt. saucepan of water to a rolling boil.
2. Remove the saucepan from the heat, and add the desired number of frankfurters to the water. 3. Cover and let sit about 10 minutes.

A&W Chili Dogs

One guy from A&W has seen this recipe and asked me,"where did you get this?".
I think this one could be exactly same with the original one. :-)

Ingredients:

1...2 ounce beef frankfurter (7½" long)
1...regular hot dog roll
3...Tablespoons A&W Coney Island Sauce
1...Tablespoon chopped white onion
1/2.Tablespoon Kraft shredded mild cheddar cheese (optional)

Microwave each hot dog roll 10 seconds....just enough to warm.

The Perfect STEAK Made Easy - part 2

Here is a link (click the pic below) a guidelines for steak satisfaction: