Million Dollar Spoon Cake
1 Deep Dish Lasagna Tin Pan (the disposable kind)
1 Betty Crocker super moist Carrot Cake mix
2 Cans (20 Oz.) of crushed pineapple
1 Apple
1 Carrot
2 tubs of Cool Whip
3 pkg. of Instant Cream Cheese pudding mix
3 ½ C. of milk
3 Lg. eggs
½ C. of Oil
1 C. of pineapple juice
Open cans of pineapple and put them in a strainer over a bowl
and let them drain very well. Set aside and save the juice.
Grate or in a mini chopper the apple and carrot, set aside.
In a bowl put in 3 lg. eggs, then the cake mix, ½ C. of oil, now
add 1 C. pineapple juice (from the pineapples that are
draining), mix all of this until well blended, when done add the
chopped apple and carrot fold this in with a rubber spatula,
then pour into the pan you will have to spread this around with
spatula to get it in the corners and bake for 30 minutes.
When cake is done let it cool completely (I put mine in the
fridge for about 15 minutes)
Now in a bowl (I use the same bowl from the cake mix after it
has been washed out) add the 3 boxes of pudding mix and add the
3 ½ C of milk. Beat with electric mixer on high until thickened
about 10 min. When this is done spread this on the cake.
Now add the very well drained pineapple spread evenly. Then add
cool whip. Decorate the top of the Cool Whip in any way you
like.
Refrigerate over night is best. Do not cut this cake use a big
serving spoon to dish this out. Hence the name Spoon Cake.
Enjoy!!
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Reference: DF4261215.
Category: Food Service/Restaurant.
Duration: Part-Time.
Rate: .
City: Austin, State: Texas, Country: United States.
Description: This position serves meals to Inpatient Clinic subjects and staff, assists with food preparation and performs cleaning duties following department operating procedures and Inpatient Clinic documentation policy.
PRIMARY ACCOUNTABILITIES:
.Serve meal…
Requirements: See Job Description
Other desired skills:
Food and Nutrition Services Assistant
Education: High School
Experience: Entry Level
Travel: None…
Last Modified : July 11, 2007, 4:28 am
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Paella Recipe
This recipe serves: 8
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients
1 teaspoon dried oregano
2 cloves garlic, minced
salt to taste
freshly ground black pepper
3 tablespoons olive oil
1 pound boneless, skinless chicken thighs
1/2 pound low-fat chorizo sausage or other spicy sausage
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup diced, canned tomatoes with their juices
2 1/4 cups long grain rice
4 cups low-sodium chicken broth
1/2 teaspoon saffron threads
1 pound medium shrimp, peeled and deveined
2 dozen cherrystone clams, scrubbed
2 pounds mussels, scrubbed
2 cups (1 package) frozen peas
Cooking Instructions
1. Combine the oregano, garlic, salt and pepper with 1
tablespoon of olive oil and rub the chicken with it.
2. Heat 2 tablespoons of olive oil in a deep skillet over
moderate heat. Brown the chicken lightly on both sides. Add the
chorizo, onion, green and red peppers and cook until the
vegetables are soft, about 10 minutes.
3. Add the tomatoes and rice and cook 5 minutes more. Add the
chicken broth and saffron, mix well, cover with foil and cook
until the liquid is almost absorbed, about 15 minutes.
4. Add the shrimp, cherrystones, mussels and peas. Cover and
cook until the mussels and clams are opened, about 10 minutes
more. Serve in a large shallow dish or in individual bowls.
Nutrition Facts
Serving size: 1 bowl
Calories 613
Total Fat 16 g
Saturated Fat 3 g
Protein 57 g
Total Carbohydrate 60 g
Dietary Fiber 4 g
Sodium 1042 mg
Percent Calories from Fat 23%
Percent Calories from Protein 37%
Percent Calories from Carbohydrate 39%
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School Cafeteria Butter Cookies recipe
2 sticks (1 cup) softened butter
2/3 cup white sugar
2 cups plus 2 tablespoons all-purpose flour
2 tsp vanilla extract
Heat oven to 350 degrees F.
Cream butter and sugar until fluffy. Add vanilla extract. Mix in
flour in small increments. Roll dough into balls; Flatten on
ungreased cookie sheets. Bake until golden brown.
Makes about 1 1/2 dozen.
Check UK online takeaway Menus and Pizza Delivey
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Reference: DF4198720.
Category: Food Service/Restaurant.
Duration: Full Time.
Rate: .
City: Milwaukee, State: Wisconsin, Country: United States.
Description: Position Summary:New position for an upscale fine dining restaurant - chef de cuisine.This person handles all the day to day happenings (staffing, training, budget, ordering, inventory, directing staff, maintaining high quality food and sanitation st…
Requirements: 1. 2-5 years current or very recent very high end restaurant kitchen management experience. 2. Experience handling staffing, training, budget, ordering, inventory, directing staff, maintaining high quality food and sanitation standards, facilities…
Last Modified : July 8, 2007, 4:27 am
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What does this distinguised group of people have
in common?
They all absolutely flipped when first tasting the
amazing, old-fashioned southern cooking of Dave
Franks.
Dave, who has turned into a friend, actually drove
down to Florida today to chat with me for a little
while. We sat on the back of his truck, semi-shaded,
and talked about many things including the cookbook
business which we are both in.
Dave cooks some of the most amazing pork barbecue
that you’ve ever tasted. He has a portable kitchen
where he can cook up a dozen pork butts, deep fry
several turkeys (or whatever else he wants to
throw into his deep fryers, and half-a-dozen other
things all at once.
Being in his 70’s Dave now enjoys cooking just for
the fun of it. He’s not for hire. Dave and I share
a lot of things in common,including having served
in the U.S. Air Force and having traveled to many
of the same places. It was only natural that we
would hit it off.
How did I discover Dave? I’ve been publishing a
recipe list from one of my cooking sites for
about 8 years. Dave has been on that list for a
long time 
Anyway, go grab a copy of Dave’s new cookbook,
“Foods Of The Southland.” My copy is autographed.
If you let us know on the orderform, we can get
yours autographed too. Get your copy now at:
http://Chitterlings.com/southland/
You’ll love this cookbook. Us marketers DO need
to stop and eat every now and then… we just
need to eat the right stuff. Dave’s food is
GOOD and good for you 
Willie
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CHICKEN AND DUMPLINGS
1 (3 Pound) Chicken
2 Quarts
Water
1 Teaspoon Salt
¼ Teaspoon Pepper
1 Large Onion, Chopped
2 Ribs Celery, Chopped
In a Dutch oven, place cut up chicken, water, salt, pepper,
onion and celery. Simmer until chicken is tender. Remove
chicken, cool, remove meat from bones and cut into pieces.
Set aside.
DUMPLINGS:
1-1/2 Cups Flour
1 Egg
1 Egg White
1 Tablespoon Oil
½ Teaspoon Salt
A Few Drops of Water
Break egg in cup like well in mound of flour. Add egg white,
oil and salt. Fill well with flour pushed in from edge of
mound. Knead and add drops of water as needed. Knead for
about 10 minutes. The dough becomes smooth, shiny and elastic.
Divide into two parts. Dust parts with flour and roll out
about 1/16″ thick. Roll up and slice as wide as you want your
dumplings. When ready to cook, unroll and drop into boiling
chicken broth that remained in the pot after cooking the
chicken. Turn heat to low and cook 10 to 20 (depends on the
thickness of the dumplings) minutes or until dumplings are
tender. Stir gently and return chicken to pot and heat.
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DR PEPPER RIBS
2 slabs beef ribs, cut in 3-4 ribs each
Dry Rub
4 tsp dry mustard
2 tsp smoked paprika
4 tsp nutmeg
4 tsp cumin
4 tsp chili powder
2 tsp white pepper
2 tsp cayenne pepper
4 tsp garlic powder
4 tsp onion powder
1-2 2 liters of Dr. Pepper
1 lg onion cut up
1 tsp liquid smoke if desired
applecider vinegar in a spray bottle.
Directions
cut up ribs in 3-4 piece sections
litely spray down with vinegar and set aside for a couple of
hours mix all dry rub ingredients rinse off ribs from vinegar
and rub generously with dry rub put in ziplock bags over nite
in frig next morning get stock pot and place ribs in,
do not rinse off rub pour enough Dr.Pepper over them to cover
completely.
bring to a boil and then simmer til fork tender slatter ribs
with Sweet Baby Rays BBQ sauce and place on grill til sauce
carmelizes, serve with corn on the cobb and salad and party
potatoes.R RIBS
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OLD FASHIONED BUTTER ROLLS
2 Cups All-Purpose Flour
½ Teaspoon Salt
1 Cup Shortening
½ Cup Water
¾ Cup Butter, Softened
¼ Cup White Sugar
½ Teaspoon Ground Nutmeg
2 Cups Milk
2/3 Cup White Sugar
1 Teaspoon Vanilla Extract
Preheat oven to 350 degrees. Lightly grease a 7×11 inch baking
pan. In a large bowl, mix together flour and salt. Cut
shortening in thoroughly with a pastry blender until mixture
resembles breadcrumbs. Stir in water and press dough together
with your hands. Roll out pastry into a large rectangle. Spread
the butter evenly over the pastry, and then sprinkle on 1/4 cup
sugar and nutmeg. Roll up the dough jelly roll style and pinch
to seal. Cut into 12 even slices. Place the rolls in the
prepared pan. In a small saucepan, heat milk, 2/3 cup sugar and
vanilla until mixture begins to bubble. Pour milk mixture over
rolls.
Bake in preheated oven until brown, about 30 to 40 minutes.
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