Cooking Recipes

Baked Alaska Recipe

Ingredients <br>- 2 quarts vanilla ice cream, softened <br>- 1 (18.25 ounce) package white cake mix <br>- 1 egg <br>- 1/2 teaspoon almond extract <br>- 8 egg whites <br>- 1/8 teaspoon cream of tartar <br>- 1/8 teaspoon salt <br>- 1 cup white sugar <br><p></p>Directions <br>step 1: Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm. <br>step 2: Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. <br>step 3: Prepare cake mix with egg and almond extract. Pour into prepared pan. <br>step 4: Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched. <br>step 5: Beat egg whites with cream of tartar, salt and sugar until stiff peaks form. <br>step 6: Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours. <br>step 7: Preheat oven to 425 degrees F (220 degrees C). <br>step 8: Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once. <br>

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Mom's Chicken Recipe

Ingredients <br>- 1 (2 to 3 pound) whole chicken, cut into pieces <br>- ½ cup barbecue sauce <br>- 3 tablespoons plum jam <br>- 1 (1 ounce) package dry onion soup mix <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). <br>step 2: In a medium bowl, combine the barbecue sauce, plum jam and onion soup mix. Place the chicken pieces in a 9x13 inch baking dish and pour mixture over the chicken, coating thoroughly. <br>step 3: Bake at 350 degrees F (175 degrees C) for about 1 hour, or until chicken juices run clear. <br>

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Addictive Sesame Chicken Recipe

Ingredients <br>- 2 tablespoons soy sauce <br>- 1 tablespoon dry sherry <br>- 1 dash sesame oil <br>- 2 tablespoons all-purpose flour <br>- 2 tablespoons cornstarch <br>- 2 tablespoons water <br>- ¼ teaspoon baking powder <br>- ¼ teaspoon baking soda <br>- 1 teaspoon canola oil <br>- 4 (5 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes <br>- 1 quart vegetable oil for frying <br>- ½ cup water <br>- 1 cup chicken broth <br>- ¼ cup distilled white vinegar <br>- ¼ cup cornstarch <br>- 1 cup white sugar <br>- 2 tablespoons soy sauce <br>- 2 tablespoons sesame oil <br>- 1 teaspoon red chile paste (such as Thai Kitchen®) <br>- 1 clove garlic, minced <br>- 2 tablespoons toasted sesame seeds <br><p></p>Directions <br>step 1: Combine the 2 tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes. <br>step 2: Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). <br>step 3: Combine the 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally. <br>step 4: Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels. <br>step 5: Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds. <br>

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Busy Night Turkey Taco Soup with Avocado Cream Recipe

Ingredients <br>- 1 (11 ounce) can Mexican-style corn <br>- 1 (16 ounce) can chili beans, undrained <br>- 2 (14.5 ounce) cans chicken broth <br>- 1 (16 ounce) jar chunky salsa <br>- 2 1/2 cups cooked, chopped turkey meat <br>- salt and pepper to taste <br>- 1/4 cup chopped fresh cilantro <br>- 1/2 cup low-fat sour cream <br>- 2 tablespoons guacamole <br><p></p>Directions <br>step 1: In a large pot over medium heat, combine corn, chili beans, broth and salsa. Bring to a boil, then reduce heat and stir in cooked turkey. Season with salt and pepper. Cover, and cook 5 to 10 minutes more, until heated through. Stir in cilantro. <br>step 2: In a bowl, stir together sour cream and guacamole until smooth. <br>step 3: Ladle soup into bowls and top with guacamole mixture. <br>

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Tex Mex Meatloaf Recipe

Ingredients <br>- 1 1/2 pounds ground beef <br>- 2 eggs <br>- 1 (14.5 ounce) can diced tomatoes with green chile peppers <br>- 1 tablespoon onion powder <br>- 1 tablespoon ground black pepper <br>- 1 teaspoon salt <br>- 1 slice white bread, cut into cubes <br>- 4 slices American cheese OR your choice <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). <br>step 2: In a large bowl, combine the ground beef, eggs, diced tomatoes and green chile peppers, onion powder, ground black pepper, salt and bread. Mix together well, place in a 5x9 inch loaf pan and top with the cheese. <br>step 3: Bake at 350 degrees F (175 degrees C) for 1 hour. <br>

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