cooking with anthony

              FLUFFY PANCAKES

INGREDIENTS

• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter, melted
• cooking spray

DIRECTIONS

Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone

Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

         BAKED TERIYAKI CHICKEN

INGREDIENTS

• 1 tablespoon cornstarch
• 1 tablespoon cold water

  ½ cup white sugar
• ½ cup soy sauce
• ¼ cup cider vinegar
• 1 clove garlic, minced
• ½ teaspoon ground ginger
• ¼ teaspoon ground black pepper
• 12 skinless chicken thighs

DIRECTIONS

• Step 1

  In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

• Step 2

  Preheat oven to 425 degrees F (220 degrees C).

  Step 3

  Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

• Step 4

  Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

        GROUND TURKEY TACOS

INGREDIENTS

• 1 1/2 pounds ground turkey
• 1 (8 ounce) can tomato sauce
• 8 fluid ounces water
• 1 (4 ounce) can diced green chile peppers
• 1/2 onion, chopped

  

  1 (1.25 ounce) package taco seasoning mix

• 1 clove garlic, minced

• 12 (6 inch) corn tortillas
• 1 cup shredded lettuce, or to taste
• 1/2 cup Cheddar cheese, or to taste
• 1/2 cup diced tomatoes, or to taste
• 1/4 cup chopped green onion, or to taste

  
• 1/4 cup chopped cilantro, or to taste
• 2 tablespoons sliced olives, or to taste

DIRECTIONS

1. Preheat a large skillet over medium-high heat. Add turkey; cook and stir until browned, about 5 minutes. Add tomato sauce, water, green chile peppers, onion, taco seasoning, and garlic; simmer, stirring occasionally, until thickened, about 30 minutes.
2. Spoon turkey mixture over tortillas. Top with lettuce, Cheddar cheese, tomatoes, green onion, cilantro, and sliced olives.

              SCRUMPTIOUS                         STRAWBERRY SHORTCAKE

INGREDIENTS

• 3 cups all-purpose flour
• ¼ cup white sugar
• 4 teaspoons baking powder
• ¾ teaspoon cream of tartar
• 1 cup butter
• ⅔ cup heavy cream
• 1 egg, beaten
• 3 cups sliced fresh strawberries
• 3 tablespoons white sugar

DIRECTIONS

• Step 1

  Preheat oven to 350 degrees F (175 degrees C).

• Step 2

  In a large bowl, mix flour, 1/4 cup sugar, baking powder and cream of tartar. Cut in butter with pastry blender or two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut into squares. Place on baking sheets.

  Step 3

  Bake in preheated oven 20 minutes, or until golden. Sprinkle 3 tablespoons sugar over sliced berries.

• Step 4

  Let shortcakes cool before splitting and filling with sugared berries.

      CHOCOLATE CHIP COOKIES

INGREDIENTS

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 2 teaspoons hot water
• ½ teaspoon salt
• 3 cups all-purpose flour
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

DIRECTIONS

• Step 1

  Preheat oven to 350 degrees F (175 degrees C).

• Step 2

  Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

• Step 3

  Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

               SLOPPY JOES

INGREDIENTS

• 2 tablespoons butter
• 1 onion, diced
• salt and ground black pepper to taste
• 1 1/4 pounds ground turkey

  
• 1/2 cup cold water
• 3/4 cup ketchup
• 1 1/2 tablespoons brown sugar

• 1/2 teaspoon cayenne pepper, or to taste
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon unsweetened cocoa powder
• 1 cup water, or as needed
• 6 hamburger buns, split
• 1/3 cup chopped green onions
• 1/2 cup shredded white Cheddar cheese

DIRECTIONS

1. Melt butter in a heavy skillet over medium heat. Add onion; cook and stir until onion starts to brown, about 5 minutes. Season with salt and black.
2. Mix ground turkey and 1/2 cup cold water into onions. Cook and stir, breaking up the meat, until it begins to brown, about 2 minutes. Add ketchup, brown sugar, cayenne pepper, salt, and black pepper. Cook and stir until liquid is reduced, about 5 minutes. Stir in Worcestershire sauce and cocoa powder. Cook, stirring frequently and adding up to 1 cup water if needed, until meat is cooked through and liquid is reduced and thick, 20 to 30 minutes.
3. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Toast hamburger buns until golden, 2 to 3 minutes.
4. Remove turkey mixture from the heat and mix in green onions and Cheddar cheese. Serve on toasted hamburger buns.

              CINNAMON ROLLS

• ¼ cup water at room temperature
• ¼ cup butter, melted
• ½ (3.4 ounce) package instant vanilla pudding mix
• 1 cup warm milk
• 1 egg, room temperature
• 1 tablespoon white sugar
• ½ teaspoon salt
• 4 cups bread flour
• 1 (.25 ounce) package active dry yeast
• ½ cup butter, softened
• 1 cup brown sugar
• 4 teaspoons ground cinnamon
• ¾ cup chopped pecans (optional)
• 1 (4 ounce) package cream cheese, softened
• ¼ cup butter, softened
• 1 cup confectioners’ sugar
• ½ teaspoon vanilla extract
• 1 ½ teaspoons milk

DIRECTIONS

• Step 1

  In the pan of your bread machine, combine water, 1/4 cup melted butter, vanilla pudding, 1 cup warm milk, egg, 1 tablespoon sugar, salt, bread flour, and yeast. Set machine to Dough cycle; press Start.

• Step 2

  When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17×10 inch rectangle. Spread with 1/2 cup softened butter. In a small bowl, stir together brown sugar, cinnamon, and pecans. Sprinkle brown sugar mixture over dough.

• Step 3

  Butter a 9×13-inch baking pan.

• Step 4

  Roll up dough, beginning with long side. Slice into 16 one-inch slices; place in prepared pan. Let rolls rise in a warm place until doubled, about 45 minutes.

• Step 5

  Preheat oven to 350 degrees F (175 degrees C).

• Step 6

  Bake rolls in preheated oven until browned, 15 to 20 minutes.

• Step 7

  Stir together cream cheese, 1/4 cup softened butter, confectioners’ sugar, vanilla extract, and 1 1/2 teaspoons milk. Remove rolls from oven and let cool until warm; spread frosting over warm rolls.

                ENCHILADAS

INGREDIENTS

• 2 cloves garlic
• 3 serrano peppers
• 2 ¼ pounds small green tomatillos, husks removed
• 1 cup vegetable oil for frying
• 9 corn tortillas
• 3 cups water
• 4 teaspoons chicken bouillon granules
• ½ store-bought rotisserie chicken, meat removed and shredded
• ¼ head iceberg lettuce, shredded
• 1 cup cilantro leaves
• 1 (8 ounce) container Mexican crema, crema fresca
• 1 cup grated cotija cheese 

DIRECTIONS

• Step 1

  Cover a large griddle with aluminum foil and preheat to medium-high.

• Step 2

  Cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. Remove to a bowl and allow to cool.

• Step 3

  Heat oil in a small, deep skillet to 350 degrees F (175 degrees C). Using kitchen tongs, fry the tortillas individually, turning them once. They shouldn’t be in the hot oil for more than 5 seconds per side. Remove excess oil with paper towels and keep warm. Remember that the hotter the oil, the less that the tortillas will absorb.

• Step 4

  Place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. The sauce shouldn’t be too thick.

• Step 5

  Soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. Spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. Pour a little more sauce over the whole thing if desired. Repeat the procedure twice more. Serve immediately.

                   LASAGNA

INGREDIENTS

• 1 pound lean ground beef
• 1 onion, chopped
• 2 (6 ounce) cans tomato paste
• 1 (14.5 ounce) can crushed tomatoes
• 2 cups water
• 1 tablespoon dried oregano
• 2 teaspoons garlic powder
• 2 teaspoons salt
• ¼ teaspoon ground black pepper
• 1 tablespoon white sugar
• 12 ounces cottage cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 9 lasagna noodles
• 1 pound shredded mozzarella cheese

DIRECTIONS

• Step 1

  In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.

• Step 2

  While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.

• Step 3

  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

• Step 4

  Preheat oven to 350 degrees F (175 degrees C).

• Step 5

  Spread 1 cup of sauce in the bottom of a 9×13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.

• Step 6

  Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

          PUMPKIN CHEESECAKE

INGREDIENTS

• 2 (8 ounce) packages cream cheese, softened
• ½ cup white sugar
• ½ teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• ½ cup pumpkin puree
• ½ teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• ½ cup frozen whipped topping, thawed

DIRECTIONS