米雪给大团体的菜单 MiXue’s Recipes for large groups

Recipes from MiXue

 

Most of these are easy recipes that can be multiplied to serve larger crowds (like the ones who eat at MiXue’s home).  The ones with * are a bit more difficult.

 

 

Main dishes

 6-8 chicken thighs                                               ¼ tsp pepper

1 cup fine bread crumbs (not toasted)            1 ½ sticks melted butter/margarine

1/3 cup minced parsley                                     1 clove of chopped garlic

1/3 cup Parmesan cheese                                  1 tsp salt

 

Blend crumbs, cheese, parsley, salt and pepper.  Dip chicken pieces into butter and then into the crumb mixture, coating thoroughly.  The easiest and cleanest way is to put the crumb mixture into a large baggie and place each chicken piece inside to coat.  Arrange the chicken in a 13/x9”/2” pan, uncovered.  Drizzle any remaining butter over the chicken.  Bake at 350 degrees until pieces are tender to the fork, about 1 hour.

 1 ½ pounds of ground beef                   1 sm onion sliced in thin rings/chopped

1 can cream of mushroom soup           several slices of American cheese

1 can cream of chicken soup                 2 cups of Tater-tots (frozen)

1 bag of frozen carrots & peas (cooked)

 

Preheat oven to 400 degrees.  Brown and drain meat.  Add the can soups and onions and mix it all in the pan.  Add peas & carrots.  Put mixture on bottom of baking pan.  Place cheese squares over meat.  Cover all of it with frozen tater-tots.  Bake for one hour.

 

2 pounds hamburger

1 can of stewed tomatoes

2 packets taco mix

one chopped onion

Brown onion and hamburger, add the taco mix and water (according to package).

Serve with:

shredded cheddar or Monterey jack cheese

shredded lettuce

chopped tomatoes

bottle of taco sauce

guacamole sauce (see in vegetable dishes)

fritos

Vegetable Dishes:

 

2 boxes (10 oz) chopped frozen broccoli, cooked & drained           2 beaten eggs

1 can cream of celery soup                                                                   ½ cup chopped onion

1 cup grated cheddar cheese                                                                 1 cup mayonnaise

 

topping:

1 stack Ritz crackers, crushed               1 stick butter/margarine, melted

 

Mix all ingredients except topping ingredients.  Place in baking pan (glass is best).  Mix topping ingredients and cover the broccoli.  Bake at 350 degrees for 45 min.- 1 hr.

 

 3 cups cooked mashed yams           1 tsp vanilla

1 cup sugar                                           1/3 cup canned milk

½ cup butter                                         2 eggs, beaten

 

Mix and pour potato mixture into a 2 quart casserole dish.

 

Topping:

½ cup brown sugar                               2 ½ Tbs butter

¼ cup flour                                           ½ cup chopped pecans

miniature marshmallows

 

Spread topping mix over potato mixture.  Bake at 350 degrees for 30-40 min.  During last 5 min. add miniature marshmallows on top.

 

 

1 medium ripe avocado                           ½ cup mayonnaise

2 Tbs lemon juice                                      1 tsp salt

1 large tomato, peeled, chopped           ¼ tspTabascosauce

1 tsp grated onion

 

Halve avocado, peel, pit and mash in medium bowl.  Blend in remaining ingredients, cover and chill.

 

 Cakes:

 

 

1 box yellow cake mix

1 large can of crushed pineapple

1 stick of butter/margarine, melted

1 cup of chopped pecans

 

Spread can of crushed pineapple into bottom of glass pan.

Pour dry cake mix evenly on top of it.  Do not mix.

Pour melted butter over surface of dry cake mix (try to cover almost all of it)

Distribute chopped nuts over the whole mixture.

Cook at 350 degrees for about 45 min.  (check that it is light brown)

 

Serve with vanilla ice cream or cool whip.

 

 

 

1 box yellow cake mix         ¾ cup oil

4 eggs                                      1 (11 oz.) can Mandarin oranges (undrained)

 

Topping:

1 (4oz) box instant vanilla pudding         1 (20 oz.) can crushed pineapple, drained

1 (8 oz.) container of Cool Whip

 

Blend cake mix, eggs, and oil in mixer.  Add oranges and juice and stir until blended.  Bake in a 9’x13” pan for 35-40 min. at 350 degrees.

While cake is cooling, poke holes in the top with a fork and pour pineapple juice over cake.  Let cool completely before frosting.

Mix topping ingredients. Spread over cake and refrigerate.

This is best done the day before you want to eat it.
 

 

1 box of yellowcake (w/o pudding in it)

1 (3 oz.) package vanilla instant pudding mix

4 eggs

½ cup oil

½ cup of water

 

Mix dry cake and pudding mixes together.  Add liquids and blend on medium speed for 3 minutes.  Put in bundt cake pan and bake for 45-60 min. at 350 degrees.  You can test if it is down if a toothpick stuck in the top of the cake in the middle comes out clean.

 

Basic glaze:

1 cup confectioners sugar                      1 Tbs + 1 tsp milk or fruit juice

1 Tbs oil                                                      ¼ tsp vanilla

 

Mix, heat and stir until dissolved.  Drizzle over cake.

 

Variations:

1. Use lemon cake with lemon pudding. Place chocolate chips on top (don’t mix) before baking.
2. Use chocolate cake with chocolate pudding.  Can also add chocolate chips for a double chocolate cake.
3. Use pineapple cake and lemon pudding.  Add ½ cup crushed pineapple and ½ cup juice with ½ cup of water instead of 1 cup of water in recipe.  Try crushed pineapple and juice in glaze.  Top with coconut.
4. To yellow cake, add 3 tbs of poppy seeds & mix before baking.

 

 

 

Ingredients for Cake (icing not included)

1- 1/8 cup of oil                                                                        2 tsp baking soda

2 cups grated carrots (about 5 whole carrots)                2 tsp cinnamon

1 sm can crushed pineapple                                                 1 tsp salt

3 beaten eggs                                                                            1 ½ cup sugar

2 tsp. vanilla                                                                            2 cup flour

4 oz. shredded coconut                                                          1 cup chopped nuts

 

Combine all wet ingredients, then add dry ingredients.

Bake at 350 degrees for 50 min. to 1 hour in 9”x13” pan

Completely cool before icing.

 

Ingredients for Icing:

½ cup of butter              2 tsp vanilla

8 oz. cream cheese        3 cups powdered sugar (approximately)

 

Beat butter & cream cheese together until smooth, add the vanilla.  Add the powdered sugar until desired consistency.

Refrigerate iced cake