Angela's Awesome Chicken Enchiladas

all recipes.com
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=83549&origin=detail&servings=5

Ingredients:

2 pounds skinless, boneless chicken
breast meat - cut into chunks
1 (10.75 ounce) can condensed cream
of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies,
drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded,
divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives

Directions:

Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.

Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.

Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes

Seared Flat Iron Steaks with Wine Sauce

Recipe from Martha Stewart.com
http://www.marthastewart.com/recipe/seared-flat-iron-steaks-with-wine-sauce?backto=true&backtourl=/photogallery/quick-recipes-for-entertaining#slide_19
Serves 4

Ingredients:

4 small flat-iron steaks (each about 6 ounces and 1 inch thick)
Coarse salt and ground pepper
1 cup dry red wine, such as Merlot or Cabernet Sauvignon
2 tablespoons cold butter, cut into pieces

Directions:

Heat a large cast-iron or other heavy-bottomed skillet over medium-high until very hot. Season steaks with salt and pepper. Add to skillet; sear 4 to 8 minutes per side for medium-rare (if browning too quickly, reduce heat after turning steaks). Transfer steaks to a plate, and cover loosely with aluminum foil (reserve skillet).

Add wine to skillet; simmer over medium-high, stirring occasionally and scraping up browned bits with a wooden spoon, until syrupy, 4 to 6 minutes. Remove skillet from heat. Stirring constantly, drop butter into sauce, one piece at a time, waiting for each piece to blend in before adding the next. Season with salt and pepper. Serve steaks drizzled with sauce.

Peanut Butter Cupcakes

Recipe courtesy of AllRecipes.com
http://allrecipes.com/Recipe/Peanut-Butter-Cupcakes-2/Detail.aspx

Ingredients:

1/3 cup butter or margarine,

softened

1/2 cup peanut butter*

1 1/4 cups packed brown

sugar

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt 1/4 teaspoon ground

cinnamon

3/4 cup milk

FROSTING:

1/3 cup peanut butter*

2 cups confectioners' sugar

2 teaspoons honey

1 teaspoon vanilla extract

3 tablespoons milk

Directions:

1.  In a mixing bowl, cream the butter, peanut butter and brown sugar. Beat in egg and vanilla. Combine the

    dry ingredients; add to creamed mixture alternately with milk. Fill paper-lined muffin cups two-thirds full.

    Bake at 350 degrees F for 26-30 minutes or until a toothpick comes out clean. Cool for 10 minutes

    before removing from pans to wire racks to cool completely.

2. For frosting, cream peanut butter and sugar in a small mixing bowl. Add the honey and vanilla. Beat in

    enough milk to achieve a spreading consistency. Frost cupcakes

Spaghetti Carbonara

Prep Time:16 min
Cook Time:14 min
Level: Easy
Serves:6 servings
Recipe courtesy of Food Network Magazine

Ingredients:

Kosher salt
6 slices thick-cut bacon, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
1/2 teaspoon minced fresh rosemary
2 red jalapeno peppers, seeded and minced
1/4 cup cognac or brandy (optional)
12 ounces spaghetti
3 large eggs
3/4 cup freshly grated parmesan cheese, plus more for garnish
1/2 cup freshly grated pecorino romano cheese
2 tablespoons chopped fresh parsley
Freshly ground pepper

Directions:

Bring a large pot of salted water to a boil. Combine the bacon, olive oil, garlic, rosemary, jalapenos and 1/4 cup water in a large skillet. Cook over medium-high heat, stirring occasionally, until the water evaporates and the bacon crisps, about 12 minutes. Discard the garlic. Add the cognac, if desired, and cook until it evaporates. Remove from the heat and set aside 1/4 cup bacon mixture for garnish.

Meanwhile, cook the spaghetti in the boiling water as the label directs. Mix the eggs, cheeses, parsley and 1 teaspoon pepper in a bowl. Drain the pasta, reserving 1/4 cup cooking water.

Return the skillet to medium-high heat. Add the pasta and toss until heated through, 1 to 2 minutes. Remove from the heat. Whisk the reserved pasta water into the egg mixture, then quickly pour over the pasta and toss to gently cook the eggs and make a creamy sauce. Garnish with the reserved bacon mixture and more parmesan.

Per serving: Calories 888; Fat 50 g (Saturated 18 g); Cholesterol 219 mg; Sodium 1,223 mg; Carbohydrate 65 g; Fiber 3 g; Protein 35 g

Slow Cooker Thai Peanut Pork

Prep Time: 10 Minutes
Cook Time: 8 Hours 10 Minutes Ready In: 8 Hours 20 Minutes
Servings: 8

"Thai flavors of peanuts and pork come together easily in this simple slow cooker recipe."
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=186965&origin=detail&servings=8

Ingredients:

2 red bell pepper, seeded and
sliced into strips
4 (8 ounce) boneless pork loin
chops
1/2 cup teriyaki sauce
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
1 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1/2 cup chopped green onions
1/4 cup chopped roasted
peanuts
2 limes, cut into wedges

Directions:

1.  Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow  
     cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops.

2. Cover and cook on Low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from
    the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker, and
   cook 10 minutes more.

3. Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve

The Milky Way Martini

"This sweet and rich martini made with vanilla-flavored vodka, creme de cacao, and Irish cream is a perfect dessert cocktail or evening treat."

all recipes.com
http://allrecipes.com/Recipe/The-Milky-Way-Martini/Detail.aspx?ms=1&prop25=31876874&prop26=DailyDish&prop27=2010-02-12&prop28=RecipeOption&prop29=FullRecipe&me=1

Ingredients:

1 1/2 cups ice cubes
1/4 cup cold water
2 fluid ounces vanilla-flavored
vodka
2 fluid ounces white creme de cacao
2 fluid ounces Irish cream
liqueur
1 tablespoon chocolate syrup

Directions:

1. Chill a martini glass by filling it with 1/2 cup of ice and cold water.
2. Place 1 cup of ice cubes into a cocktail shaker. Pour the vanilla-flavored vodka, white creme de cacao, and Irish cream liqueur over the ice; cover and shake vigorously. Dump the ice and water from the martini glass and drizzle the inside of the glass with chocolate syrup. Strain the cocktail into the glass to serve.

Lobster Bisque

Prep Time: 5 Minutes
Cook Time: 15 Minutes Ready In: 20 Minutes
Servings: 4

Ingredients:

1 cup chicken broth
2 medium slices onion
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk 1/2 teaspoon salt
1 pound cooked and cubed lobster meat
1/2 teaspoon Worcestershire
sauce
1 pinch ground cayenne pepper

Directions:

1. In a small frying pan place 1/4 cup chicken stock and the onion. Cook over a low heat for 5 to 7 minutes.
2. In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.
3. Gradually pour in stock, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled

Chocolate Truffle Cake

From: http://twicebakedtwins.com/

Ingredients:

1 Pound of semisweet chocolate, coarsely chopped
10 Tablespoons (1 1/4 sticks) salted butter
5 Eggs, separated, room temperature

Directions:

Melt chocolate and butter in double boiler over gently simmering water; stir until smooth. Remove from heat and cool.

Preheat oven 375 degrees. Generously butter a 9 inch springform pan. Beat yolks to blend. Stir into cooled chocolate. Beat whites to stiff peaks and gently fold 1/4 of whites into chocolate to lighten. Fold in remaining whites. Pour batter into prepared pan. Bake 12 minutes; do not over bake (cake will be loose). Cool completely in pan.

Franny's Lamingtons

Ingredients:

1 stick (4 oz) of butter

2/3 cup of sugar

2 eggs

Vanilla

1/2 cup milk

2 cups self-raising flour

Directions:

Preheat oven to 375 degrees.

Beat butter and sugar to cream. Add vanilla, eggs then add sifted flour and milk alternately, to a soft dough. Bake for a half hour or until light golden brown. When cold cut into squares.

Icing:

1 ½ cups confectioners sugar

3-4 TBS Cocoa

Boiling water

Vanilla

Sift sugar into bowl, add cocoa and a little water into a cup, add sugar, then add the rest of the water and vanilla. DIP CAKE INTO ICING THEN ROLL IN THE COCONUT. SET ASIDE UNTIL FIRM. CAN PUT IN FREEZER OR IN FRIDGE GOOD FOR SCHOOL OR TEA PARTIES.

6 Different Chocolate Cake Recipes

"Flourless Chocolate Cake"
Ingredients

4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract

Directions

Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.

In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.

Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.


“Chocolate Cake 1”

Ingredients

1/2 cup milk
1/2 cup grated semisweet chocolate
1 1/2 cups white sugar
2 eggs
3/4 cup sour cream
1 teaspoon baking soda
1 tablespoon water
2 cups cake flour
1/2 cup butter, softened

Directions

Preheat oven to 350 degree F (175 degrees C). Grease and flour one 9 x 13 inch pan.

Grate the chocolate. In a small saucepan, boil the milk and chocolate until mixture forms a custard.

Cream the butter or margarine and sugar. Add eggs and sour cream to the creamed mixture.

Dissolve the baking soda in water, and add to the creamed mixture. Add the flour, and mix thoroughly. Add the chocolate mixture and beat well. Pour into a greased and floured 9x13 inch pan.

Bake at 350 degrees F (175 degrees C) for 40 minutes to one hour.


“Mmmmm Chocolate Cake”

Ingredients

1 cup water
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup shortening
2 cups white sugar
2 cups self-rising flour
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 teaspoon hot water
1/2 cup butter, melted
4 cups confectioners' sugar
1 cup chopped pecans
1 teaspoon milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a saucepan, combine 1 cup water, 3 tablespoons cocoa, 1/2 cup butter and 1/2 cup shortening. Heat until mixture comes to a boil, then remove from heat. Pour into a large mixing bowl.

Add sugar, flour, soda, buttermilk, eggs and vanilla. Mix well and pour into prepared 9x13 inch pan.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until toothpick inserted in center comes out clean. Have icing ready when cake comes out of oven.

To make the icing: In a medium bowl, combine 3 tablespoons cocoa, 1 teaspoon hot water and 1/2 cup melted butter or margarine. Add confectioners sugar, pecans and milk and mix well. You can add more milk to achieve desired consistency, but too much will make cake soggy.

Frost while cake is hot and icing is still soft.


“German Chocolate Cake 1”

Ingredients

1 1/2 cups cake flour
1 cup white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter, softened
1 teaspoon vanilla extract
4 (1 ounce) squares German sweet chocolate
2 eggs
3/8 cup buttermilk
2/3 cup flaked coconut
1/2 cup packed brown sugar
2 tablespoons cream
1/4 cup chopped walnuts
1/4 cup butter, softened

Directions

Peheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square cake pan.

Sift the cake flour, 1 cup white sugar, baking powder, baking soda, and salt together.

Cream 1/3 cup of the butter or margarine. Stir in 1/4 cup plus 2 tablespoons buttermilk and 1 teaspoon vanilla. Blend in the flour mixture and beat with an electric mixer on medium speed for 2 minutes. Add the melted and cooled German sweet chocolate, eggs, and the remaining buttermilk. Continue to beat at medium speed for another minute more. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 40 minutes. Cool in pan for 15 minutes then frost.

To Make Frosting: Combine the coconut, brown sugar, cream, chopped nuts, 1/4 cup butter or margarine. Mix until of a spreadable consistency. Spread over top of baked cake. Broil 3 inches from heat until browned (about 3 minutes). Serve cake warm or cold.


“Richest Ever Chocolate Pound Cake”

Ingredients

4 eggs
1 cup butter, softened
2 cups white sugar
1 cup semisweet chocolate chips
1/2 cup hot water
1 cup buttermilk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Directions

Separate the eggs and beat the egg whites until stiff, and set aside. In a large bowl, cream the butter with the sugar. Melt the chocolate in the hot water. Beat in the egg yolks, then the melted chocolate, buttermilk, and vanilla.

In a bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.

Turn the batter into a greased and floured tube pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the cake tests done with a toothpick. Let cool on a rack. Makes 16 servings.


“Best Moist Chocolate Cake“

Ingredients

1 cup margarine
1 3/4 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups milk
2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.

In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


Recipes from: AllRecipes.com
http://allrecipes.com/

Franny’s Curried Cream Prawns

Ingredients:

2 lbs small prawns
2oz butter
1 onion
1 TBS Curry powder
3 TBS plain flour
1 glove garlic
3 cups water
3 chicken stock cubes
1/2 green apple
1 small banana
Salt and pepper
2 TBS Tomato sauce
1 TBS vinegar
¼ cup sour cream.

Directions:

Finely chop onion and crush the garlic. Sautee in butter until golden brown. Add in flour and curry powder, let sit for 2 minutes and then remove from heat, Add water and stir to combine. Then return to heat, add stock cubes, finely chopped apple, banana chopped salt, pepper, tomato sauce and vinegar. Place lid on and reduce heat and let simmer for 30 minutes. Remove lid and cook for another 15minutes. Press mixture through sieve. Return to pan, add prawns and sour cream and let simmer for another 3minutes. Take off heat when all is cooked nicely. Serve with rice or a steak or chicken or fish. Hope you like it!!

Truffle Brownies

Ingredients:

Makes about 1 dozen

4 tablespoons unsalted butter, plus more for pan

3 ounces good-quality unsweetened chocolate, coarsely chopped

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

1 cup sugar

2 large eggs

1/4 cup milk

1 teaspoon pure vanilla extract

4 ounces good-quality semisweet chocolate, coarsely chopped

2/3 cup heavy cream

Heart-shaped sprinkles, for garnish

Directions:

Preheat oven to 325 degrees. Butter a 9-inch springform pan, and set aside.

Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.

Whisk together flour, baking powder, and salt in a separate bowl; set aside.

Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.

Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in pan.

Make topping when brownies are cool: Put chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate; let stand 5 minutes. Gently stir until smooth. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.

Pour ganache over cooled brownies in pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top.

Brown Butter Toffee Brownies

Ingredients

Makes about 1 dozen.

1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan

2 1/4 cups all-purpose flour, plus more for pan

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

2 cups packed light-brown sugar

1/2 cup granulated sugar

3 large eggs

2 1/2 teaspoons pure vanilla extract

1 cup chopped walnuts (about 4 ounces)

1 cup toffee bits

Directions

Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.

In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.

In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.

Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

Soy-Glazed Salmon

Ingredients

Makes 4
1/4 cup packed light-brown sugar
1/4 cup olive oil
3 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 tablespoons dry white wine, or water
2 pounds salmon fillet
Lemon wedges, for serving

Directions

Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.

Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.

Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.

Spicy Pork Sautee

Prep Time: 10 Minutes
Cook Time: 35 Minutes Ready In: 45 Minutes
Servings: 4

Ingredients:

2 tablespoons olive oil
4 boneless pork loin chops, 1/2 inch thick
1/2 cup lemon juice
3 cloves garlic, peeled and minced 1/2 tablespoon paprika
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper

Directions:

1. Heat olive oil in a large, heavy skillet over medium heat. Brown pork chops about 5 minutes per side.
2. Mix lemon juice, garlic, paprika, thyme, and cayenne pepperand add it to the skillet. Cover, and simmer 20 minutes, cooking the chops to an internal temperature of 160 degrees F (70 degrees C).
3. Remove pork chops from the skillet, and set aside. Over high heat, reduce the remaining liquid for about 5 minutes. Slice the chops into 1 ½ wide chunks and return to the skillet briefly, coating them on all sides with the reduced mixture