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Willard Family German Chocolate Cake Recipe
Ingredients
1 (4 ounce) package sweet baking chocolate (such as Baker's German's Sweet Chocolate®) - broken into pieces
1/2 cup boiling water
1 cup margarine, softened
2 cups white sugar
4 eggs, separated
1 teaspoon vanilla extract
2 1/2 cups sifted all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup evaporated milk
1 cup white sugar
3 egg yolks
1/4 cup margarine
1 teaspoon vanilla extract
1 1/3 cups sweetened flake coconut
1 cup chopped pecans
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans and line bottoms with parchment paper.
2. Place the chunks of chocolate into the boiling water and stir until the chocolate has melted; set aside to cool. In a large bowl, beat 1 cup of softened margarine with 2 cups of sugar with an electric mixer until light and fluffy. Stir in 4 egg yolks, one at a time, beating well after each addition. Beat in 1 teaspoon of vanilla extract and the chocolate-water mixture until thoroughly blended.
3. Sift the flour, baking soda, and salt into a bowl. Beat the flour mixture into the liquid ingredients, alternating with buttermilk, in 3 or 4 additions. Beat until batter is smooth, about 1 minute.
4. In a metal or glass bowl, beat the reserved egg whites until they hold stiff peaks when the beaters are lifted straight up. Gently fold the beaten egg whites into the batter, keeping as much volume as possible. Pour the batter into the prepared cake pans.
5. Bake in the preheated oven until the cakes have browned lightly and a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. Allow the cakes to cool in pans before removing.
6. To make frosting, pour the evaporated milk into a large saucepan, and mix in 1 cup of sugar, 3 egg yolks, 1/4 cup of margarine, and 1 teaspoon of vanilla extract. Bring to a boil, reduce heat to medium, and cook until thickened, stirring constantly, about 12 minutes. Remove from heat, and mix in the coconut and pecans,
Orzo with Tomatoes, Basil, and Gorgonzola
Ingredients
1 1/2 tablespoons olive oil
1 cup uncooked orzo pasta
1 red onion, chopped
1 clove garlic, minced
1 1/4 cups vegetable broth
1 pint cherry tomatoes, halved
12 leaves fresh basil, chopped
1 clove garlic, minced
1 1/2 tablespoons olive oil
1 cup crumbled Gorgonzola cheese, or to taste
Directions
1. Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable broth, and bring to a boil over high heat. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes.
2. In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
3. Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.
Chicken Tikka
Ingredients
1 tablespoon cooking oil
1 1/2 cups Kikkoman Tikka Masala Curry Sauce
Hot cooked rice
2 pounds chicken breast, boneless
3 tablespoons cilantro, chopped
Directions
1. Cut chicken into 1 inch cubes, pat dry. Heat vegetable oil in skillet over medium heat, add chicken and saute until cooked through. Add Tikka Masala Curry sauce, toss to coat chicken. Serve over cooked rice. Garnish with cilantro.
Chicken Fry
Ingredients
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves
1 onion, sliced
1 teaspoon ginger garlic paste
2 green chile peppers, chopped
3 teaspoons ground coriander seed
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1 teaspoon chili powder
1 pinch ground nutmeg
1 tablespoon fresh chopped cilantro, for garnish
salt to taste
Directions
1. Heat oil in a pan. Add onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden brown. Add chicken pieces, turmeric, nutmeg, pepper and chili powders and let cook for 5 to 6 minutes. Add salt and additional coriander powder to taste and cook until done. Garnish with cilantro if desired, and serve.
Chicken Jalfarezi
Ingredients
4 teaspoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon tomato paste
2 tomatoes, chopped
1 teaspoon white vinegar
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon garam masala
1 small red bell pepper, chopped
1 pound chopped cooked chicken
salt to taste
4 sprigs fresh cilantro, for garnish
Directions
1. Heat the oil in a large skillet over medium heat, and cook and stir the onion and garlic until tender. Mix in the tomato paste, tomatoes, and vinegar. Season with turmeric, cumin, coriander, chili powder, and garam masala. Continue to cook and stir until blended and heated through, about 10 minutes.
2 Mix the red bell pepper and chicken into the skillet. Reduce heat, and simmer 6 to 8 minutes, until chicken is heated through. Season with salt. Garnish with cilantro sprigs to serve.
Chicken Breasts with Lime Sauce
Ingredients
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 egg, beaten
2/3 cup dry bread crumbs
2 tablespoons olive oil
1 lime, juiced
6 tablespoons butter
1 teaspoon minced fresh chives
1/2 teaspoon dried dill weed
Directions
1. Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
2. Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
3. Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.
Italian Lemon Butter Chicken
Ingredients
Lemon Butter Sauce:
1/4 cup white wine
5 tablespoons fresh lemon juice
5 tablespoons heavy cream
1 cup butter, chilled
salt and pepper to taste
Chicken and Pasta:
1/2 pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 tablespoon olive oil
1 tablespoon butter
1/4 cup all-purpose flour
salt and pepper to taste
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
2 teaspoons capers, drained
chopped fresh parsley for garnish
Directions
1. To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
2. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
3. To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
4. Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
5. To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.
East Indian Chicken with Tomato, Peas, and Cilantro
Ingredients
2 tablespoons olive oil
1 onion, minced
1 teaspoon curry powder
1 teaspoon dry mustard
8 tomatoes, diced
4 cloves garlic, crushed
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon salt
4 skinless, boneless chicken breasts, cut into 1-inch pieces
1 cup frozen peas
1/4 cup chopped cilantro
Directions
1. Heat oil in a large pan over medium heat. Cook and stir onion, curry powder, and dry mustard in the hot oil until onion is softened, about 5 minutes. Add tomatoes, garlic, garam masala, cumin, and salt; simmer over medium-low heat until tomatoes have broken down and ingredients have blended, about 40 minutes.
2. Cook and stir chicken into tomato mixture until chicken is cooked and no longer pink in the center, 15 to 20 minutes. Add peas and cook for 1 more minute. Remove from heat. Sprinkle with cilantro.
Broccoli Chicken Fettuccini Alfredo
Ingredients
1/2 pound dry fettuccine pasta
1 cup fresh chopped broccoli
2 tablespoons butter
1 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
Directions
1. Bring a large pot of salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente, adding broccoli for the last 4 minutes of cooking. Drain.
2. Cut chicken breast meat into bite size pieces, trimming any fat off in the process. In a large skillet melt butter or margarine over medium heat. Add chicken and saute until well browned. Add soup, milk and cheese and stir all together. Add pasta/broccoli mixture and heat through. Serve hot.
Breaded Chicken Fingers
Ingredients
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying
Directions
1. Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
2. In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
3. Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C)
4. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.
Grilled Marinated Vegetables
Ingredients
Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil
1 small green bell pepper, cut into thin strips
1 small red or yellow bell pepper, cut in thin strips
1 small red onion, thinly sliced
1 (8 ounce) package fresh baby portobello mushrooms, halved
2 tablespoons chopped fresh basil
3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
Salt and black pepper to taste
Directions
Preheat grill to medium-high (400 degrees to 450 degrees F).
Combine vegetables, basil, vinegar, oil, garlic, salt and pepper in a large bowl; marinate at room temperature 15 to 20 minutes. Stack 2 sheets of Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil on a cookie sheet or tray. Turn up sides of foil to form a rim. Place vegetables in an even layer on foil. Slide foil from cookie sheet onto grill.
Grill 8 to 10 minutes in covered grill, turning frequently, until vegetables are crisp-tender. Slide foil from grill onto a cookie sheet for transporting to serving table.
