Crites Family Stuff

Description

Janette Johnson: Are all ten of those for you, or will you share?

Ingredients for 2 servings

• 1.5 oz semi-sweet chocolate, finely chopped
• .5 oz unsweetened chocolate, finely chopped
• 3 tbsp plus 1 tsp unsalted butter, softened
• 3 tbsp sugar
• 1 egg
• 3 tbsp flour
• .25 tsp baking powder
• .5 tbsp unsweetened cocoa powder
• Whipped cream, for garnish
• Cocoa powder, for garnish

Steps

1. Lightly butter 2 ramekins (small individual baking dishes) with the 1 tsp of butter and set aside.
2. Melt both chocolates in a double boiler, remove from heat and stir in 3 tbsp butter and sugar until smooth. Add eggs, flour, baking powder and cocoa. With electric mixer beat at medium speed until pale and very thick, about 5 minutes. Pour mixture into ramekins, filling about half-full. Cover with plastic and freeze for at least 3 hours.
3. When ready to serve, preheat oven to 375F. Place ramekins on middle shelf in oven and bake until edges are set but centers are still shiny, about 10-11 minutes. Invert pudding cakes onto plates and serve immediately. Garnish with whipped cream and dust with cocoa powder.
4. I five times this recipe to make 10 ramekins at a time.

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Description

This has been a favorite birthday meal for our kids throughout the years.

Ingredients for 6 servings

• 3 lbs boneless, skinless chicken breasts, cut into small bite-size pieces
• .75 tbsp baking powder
• .75 cup cornstarch
• .75 cup flour
• .25 tsp yellow food coloring
• 1.5 tbsp oil
• 1.25 cups water
• .5 tsp salt

Sauce:

• 2 cups water
• 1.5 cups sugar
• .25 cup white vinegar
• .25 cup pineapple juice
• .125 tsp red food coloring
• Dash garlic powder
• 2 tbsp cornstarch, more or less for desired consistency

Steps

1. Make a thin batter of the baking powder, cornstarch, flour, yellow food coloring, oil, water and salt. Dip chicken into the batter and drop into hot 350F oil. Deep fry until chicken is done and lightly golden brown. Fry pieces in batches to maintain the oil temperature. Drain on paper towel and keep warm in oven.
2. In a small saucepan, make sauce, stirring in enough cornstarch to get desired dipping sauce consistency. Bring to a boil and stir till thickened. Thin with pineapple juice if needed.
3. Serve chicken and sauce over rice.

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Description

Jennifer Crites: This is one of my favorite soups and a favorite in our family.

Ingredients for 10 servings

• .25 cup flour
• 2 tbsp oil
• 2 (29 oz) cans crushed tomatoes (3 quarts home bottled)
• 1 cup chicken bouillon
• 1 tsp garlic powder

Toppings:

• Sliced olives
• Chopped tomatoes
• Sliced jalapenos
• Sour cream
• Chopped avocados
• Shredded cheddar cheese
• Lime wedges, juiced
• Fried corn tortilla strips

Steps

1. Heat and make a roux of the flour and oil. Stir in the garlic powder. Add the crushed tomatoes and simmer till hot. Serve the soup with the toppings of your choice.

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Ingredients for 8 servings

• 1 pint heavy cream
• .5 cup butter
• 2 tbsp cream cheese
• .75 cup Parmesan cheese
• 1 tsp garlic powder

Steps

1. Combine butter, cream and cream cheese. Simmer until all is melted and mixed well. Add Parmesan cheese and garlic powder. Simmer 15 minutes and season with salt and pepper to taste.

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Ingredients for 10 servings

• 24 jumbo shrimp, peeled and deveined
• 3 cups mushrooms, washed and sliced 1/4 inch thick
• 1.5 tbsp toasted pine nuts
• 6 handfuls fresh spinach
• 6 cups cooked vermicelli pasta
• 4 tbsp butter
• 2 tbsp garlic, minced

Lemon Butter Sauce:

• 1 tbsp shallots, minced
• 1 tbsp fresh garlic, minced
• .5 cup dry white wine
• 1 cup heavy cream
• .5 cup lemon juice, freshly squeezed
• .125 tsp white pepper
• 1 lb salted butter cut into tbsp

Steps

1. Preheat oven to 350F. Wash spinach and remove stems. Dry between paper towels and set aside. Roast pine nuts in oven for 2-4 minutes until golden brown. Set aside.
2. Peel and devein shrimp, set aside. Clean and slice mushrooms, set aside. Boil pasta according to package directions to al dente stage. Drain and set aside.
3. Prepare lemon sauce by melting 1 tbsp butter in large skillet and saute shallots and garlic till translucent. Add wine and reduce to slightly more that 1/2, whisking occasionally. Add cream and reduce 1/2. Add lemon juice and reduce 1/2. Add pepper and reduce to low heat. Add remaining butter, whisking in 2 tbsp at a time. Continue to simmer until sauce coats spoon.
4. In large skillet over medium heat, melt the 4 tbsp butter. Add garlic and saute. Stir in mushrooms, shrimp and pine nuts. Saute several minutes until shrimp are done and show no color. Remove from heat and gently stir in spinach. Place warm pasta on plate with shrimp mixture to the side. Pour lemon sauce over pasta, permitting a bit onto the shrimp.

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Ingredients for 15 servings

• 4 cups water
• 1 cup sugar
• .33 cup dry pectin
• 2 tbsp white vinegar
• 2 tsp salt
• 1 tsp soy sauce
• .5 tsp pepper
• .5 tsp garlic powder
• .5 tsp paprika

Steps

1. Bring all ingredients to a rolling boil over medium heat, stirring constantly. Remove from heat, cool, cover and refrigerate up to 6 weeks.
2. Serve this dressing over a salad of Romaine and iceberg lettuce, red and green cabbage, and shredded carrot. Garnish with slivered almonds, minced green onion and chow mein noodles. Top with chicken breasts marinated in teriyaki sauce and grilled or sliced fried chicken strips.

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Ingredients for 10 servings

• 4 Fuji apples, peeled, cored, and diced
• 4 cups chopped strawberries
• 8 kiwis, peeled and chopped
• 8 bananas, sliced
• 4 tbsp lime juice
• 8 tbsp sugar
• 2 tsp cinnamon
• 2 tsp nutmeg

Steps

1. Mix all together and serve with cinnamon chips. To make your own cinnamon chips, place flour tortillas that have been cut into triangle wedges onto a baking sheet. Spray with butter flavored cooking oil and sprinkle with cinnamon sugar. Bake at 300F for about 10 minutes or until golden brown.

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Ingredients for 8 servings

• 2 lbs ground pork or chicken
• 2 tsp ground ginger
• 1.5 tsp garlic powder
• 2 tbsp finely chopped green onions
• 2 tbsp soy sauce
• 1 pkg won ton wrappers
• Salt to taste
• Rice vinegar and soy sauce

Steps

1. Grind meat in food processor. Add the ginger, garlic, onions, soy sauce, and salt. (Change the amounts to suit your taste.) Let stand for 30 minutes to absorb flavors. Spread the won ton wrappers out on counter. Lightly brush water around the edges. Put a generous tsp of meat mixture in the center of each. Wrap up according to instructions on the package. Place in an electric skillet in a small amount of hot oil and brown on both sides. Add a little water, cover and steam to finish cooking, adding more water as needed. Remove from skillet and place in warm oven until ready to serve.
2. Make dipping sauce by combining equal amounts of rice vinegar and soy sauce.

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Ingredients for 15 servings

• 2 bags microwave pop corn
• 2.5 cups mini marshmallows
• .75 cup butter
• .75 cup brown sugar
• .5 cup white chocolate chips
• .5 cup semi-sweet chocolate chips

Steps

1. Pop corn and filter out unpopped kernels. Put into a big bowl. Heat together the mini marshmallows, butter and brown sugar until melted, do not boil. Pour over popped corn. Spray a cookie sheet and spread caramel corn evenly. Melt the chips in separate containers and drizzle over the pop corn. Chill in refrigerator until chocolate has hardened.

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Ingredients for 36 servings

• .75 cup shortening
• 1 cup sugar
• 1 egg
• 4 tbsp molasses
• 2 cups flour
• 2 tsp baking soda
• .5 tsp salt
• 1 tsp cinnamon
• .75 tsp ginger
• Raw sugar
• White chocolate

Steps

1. Cream shortening and sugar, add egg and molasses. Mix in flour, soda, salt, cinnamon, and ginger. Chill dough 1 hour. Form into 1 inch balls. Dip one half into raw sugar and place on parchment lined cookie sheet 1 inch apart. Bake in 350F preheated oven for 10 minutes or until the top of the cookie starts to form cracks. Remove from oven and cool on racks. Melt chocolate and dip non sugar-side of cookie into the chocolate. Place on parchment until chocolate has hardened.

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