Recipes to Live by

CHERRY CHEESECAKE CUPCAKES Printed from COOKS.COM Vanilla wafers (about 18) 2 (8 oz.) cream cheese 3/4 c. sugar 2 eggs, beaten 1 teaspoon vanilla 1 tablespoon lemon juice Place 1 vanilla wafer in bottom of each foil cup cake liner. Beat cream cheese and sugar. Add eggs, vanilla and lemon juice fill cups 2/3 full. Bake at 375 degrees for 15-20 minutes full. Bake at 375 degrees for 15-20 minutes. Cool. Put cherry pie filling on top.

1 can chicken broth, heated in wok  1 bundle long rice – mung bean, soaked 1 1/2 tablespoon sesame oil  3 tablespoons oyster sauce  1 to 2 pieces of chicken thighs cut into 1 inch strips  2 to 3 shiitake mushrooms, cut into strips  1 carrot, Julian cut into 1 1/2 inch lengths 3 green onion cut into 2 inch lengths  1/2 package bean sprouts, rinsed and drained well  Ginger, peeled and 1 inch grated  Garlic, crushed or garlic olive oil, 1 teaspoon   Step 1 prep: Gather all ingredients, slice chicken, peel and slice carrot, wash bean sprouts, wash and cut green onions, soak and slice shiitake mushrooms.  Step 2. Using a wok, heat the chicken broth until boiling. Pour over the long rice and let all liquid is absorbed.  Step 3. Heat the wok and add sesame oil. Cut nodules to 4 inch lengths. Add noodles into garlic with seasame oil and add oyster sauce. Remove noodles and set aside in a large bowl.   Step 4. In the ...

3 pounds beef shank cut into 1- to 2-inch pieces ½ onion, halved lengthwise then cut in 4 wedges 3 cloves garlic 2 bay leaves 2 teaspoons salt 10 peppercorns 2 red potatoes, peeled if desired, cut into 1 ½ -inch pieces 2 ears corn, cut into 1 ½ -inch pieces 1 large carrot, peeled and cut diagonally into ¾ -inch slices (about ¾ cup) 16 green beans cut into 2-inch pieces (about ¾ cup) 1 sprig each oregano, marjoram and thyme 2 zucchini, trimmed and cut into 1-inch pieces 2 tablespoons chopped cilantro or 4 sprigs for garnishing Mexican rice https://www.latimes.com/recipe/mexican-rice Salsa and/or sliced jalapenos Mexican limes, halved (optional) 1 Place the meat in a large pot. Cover with water and bring to a boil. Boil 1 minute. Drain, discarding the water. Rinse the pot. Return the meat to the pot and add water to cover (12 to 14 cups depending on the pot). 2 Add the onion, garlic, bay leaves, salt and peppercorns. Bring to a boil, reduce the heat, cover loosely an...

3 tablespoons vegetable oil 6 corn tortilla cut into thin strips  1 medium green pepper, chopped in 1 in squares  1 medium red pepper, chopped in 1 in squares  4 carrots, peeled and chopped  1 medium onion, chopped  2 garlic cloves, minced  3 skinless, boneless chicken breasts, cut into 1/8 inch thin strips 3 large tomatoes, peeled, seeded, and chopped or 1 (14-ounce) can peeled tomatoes, drained and coarsely chopped  1 1/2 teaspoon ground cumin  1 1/2 cups frozen corn  6 cups chicken broth (4 cans)  Juice from one lime  1 1/2 cups shredded Monterey Jack cheese  2 zucchini chopped  2 potatoes, chopped  In a large five quart Dutch oven, heat 2 tablespoons oil over medium high heat until hot. Slice tortillas 1/2 inch thick and 2 inches long. Add tortilla strips to hot oil and fry until crisp and golden, 2 to 3 minutes. This is what takes the most care and time. Remove with slotted spoon. Total time: approximately 20...