Browse Category by Debbie Allen
Breakfast, Debbie Allen, Eggs and Pasta and Legumes

Southwestern Egg Casserole

Mix together in large bowl:
10 eggs, beaten
1/2 cup flour
1 teaspoon baking powder
1/8 teaspoon salt

Gradually add in:
4 cups (1 pound) shredded Monterey Jack cheese
2 cups cottage cheese
2 cans diced green chilies
1/2 cup butter, melted

When the mixture is well blended, pout it into an empty, clean, 13×9 casserole dish and back at 350F for 30 to 40 minutes, or until a knife inserted into the center comes out clean. If using a glass pan, you may want to decrease the temperature to 325 and back for 40 to 50 minutes.

Appetizers, Debbie Allen

Paleo Party Mix

1/3 c. coconut oil, duck fat, or ghee
2 T. Worcestershire sauce
1 t. seasoned salt
1/4 t. granulated garlic
1/4 t. granulated onion
1 c. raw almonds
1 c. raw pecans
1 c. raw cashews
1/2 c. raw pumpkin seeds
1/2 c. raw sunflower seeds

Preheat oven to 275F. Line a baking sheet with parchment paper and set aside.

In a medium saucepan, melt the fat over medium-low heat.

Stir in the Worcestershire sauce, seasoned salt, granulated garlic, and granulated onion.

Add the almonds, pecans, cashews, pumpkin seeds, and sunflower seeds to the saucepan. Mix well until all the nuts are coated.

Spoon the nut mixture onto the lined baking sheet and spread in an even layer.

Bake for 45-60 minutes, stirring every 10-15 minutes, until the nuts are nice and toasted.

Place the baking sheet on a wire rack to let the nuts cool completely. Store the cooled nuts in a sealed container in the refrigerator.

Debbie Allen, Poultry

Debbie’s Thanksgiving Turkey

Pat whole turkey with paper towels to ensure skin is dry.
Baste turkey with melted butter. (You don’t need to baste again after this one time.)
Sprinkle with coarse salt.
Roast at high temperature (425*F) for 1 hour.
Turn oven down to 325*F and roast until done.

Cookies and Brownies, Debbie Allen

Chocolate Oatmeal Refrigerator Cookies

1 c. butter, softened
1 c. brown sugar
1 egg
3 t. vanilla
2 c. flour
1 t. baking powder
1/2 t. salt
1 c. oatmeal, uncooked
1-6 ounce package chocolate chips, melted

Combine butter, sugar, egg and vanilla.

Sift together flour, baking powder, salt. Gradually add to butter, sugar, egg mixture. Stir in oatmeal and melted chocolate.

Chill dough for an hour. Then remove from refrigerator and roll up dough in wax paper into a 1-1/2 inch diameter cylinder.

Chill for another 3 hours. Remove from refrigerator, slice into cookies and bake at 400*F for 10 to 12 minutes.

Cake, Debbie Allen, Desserts

Poppy Seed Cake with Orange Glaze

2-3/4 c. sugar
1 c. corn oil
3 large eggs
1-1/2 t. vanilla extract
1 t. almond extract
3 c. all purpose flour
2 T. poppy seeds
1-1/2 t. baking powder
1/2 t. salt
1-1/2 c. milk

Glaze:
1 c. powdered sugar
1/4 c. orange juice
1/4 t. almond extract

Preheat oven to 350*F. Grease and flour 12-cup bundt pan.

Using electric mixer, beat first five ingredients in large bowl to blend.

Mix flour, poppy seeds, baking powder and salt in medium bowl. Stir dry ingredients alternately with milk into sugar mixture, beginning and ending with dry ingredients.

Pour batter into prepared pan. Bake until tester inserted near center comes out clean, about 50 minutes. Cool cake in pan on rack for 10 minutes.

Meanwhile prepare glaze. Whisk all ingredients in small bowl to blend.

Turn cake onto rack. Spoon glaze over warm cake. Cool cake completely. Slice and serve.

Cookies and Brownies, Debbie Allen

Vanishing Oatmeal Chocolate Chip Cookies

1 c. butter, softened
1 c. firmly packed brown sugar
1/2 c. sugar
2 eggs
1 t. vanilla
1-1/2 c. flour
1 t. baking soda
1 t. ground cinnamon
1/2 t. salt
3 c. rolled oats, regular or quick
1 c. chocolate chips

Heat oven to 350*F.

Beat butter and sugars until creamy. Add eggs and vanilla; beat well.

Combine flour, baking soda, cinnamon and salt; add to butter mixture, mixing well. Stir in oats and chocolate chips; mix well.

Drop by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely and store in airtight container. Makes about 4 dozen cookies.

(Actually, this recipe is from the Quaker Oats box and is supposed to use raisins instead of chocolate chips.)

Debbie Allen, Poultry

Monterey Jack Turkey Burgers

20 oz. ground turkey
4 T. minced scallion
2 T. soy sauce
2 T. ketchup
1/2 t. garlic powder
1/2 t. pepper
3 oz. shredded Monterey Jack cheese
6 strips turkey bacon
6 hamburger buns, split and toasted
6 slices tomato

In large bowl, combine turkey, scallion, soy sauce, ketchup, garlic powder and pepper; mix well. Add cheese; stir to mix well. Shape turkey mixture into 6 equal patties.

Broil bacon until browned; set aside. Broil burgers until cooked through.

To serve, top buns with burgers, bacon and tomato slices. Makes 6 burgers.

Debbie Allen, Poultry

Honey Lemon Chicken

1/4 c. cooking oil
1 t. grated lemon peel
6 T. lemon juice
2 T. honey
dash salt and pepper
6 boneless, skinless chicken breast halves

Combine first five ingredients in shallow baking dish. Stir until well blended.

Place chicken in marinade. Turn to coat. Refrigerate 30 minutes. Turn once.

Heat broiler or prepare grill. Rmove chicken from marinade. Broil or grill 3 to 5 minutes per side. Serves 6.

Debbie Allen, Sauces

Marinara Sauce

This is the recipe for using up odd bits of fresh tomatoes from the garden. It’s great in the middle of winter over pasta, vegetables, meats, whatever.

Brown onions in a small amount of olive oil. Peal tomatoes and squeeze out excess water. Add tomatoes to onions. Add salt, pepper, sugar, fresh basil to taste. Bring to a boil and simmer until desired thickness. Add white wine near the end of the cooking period, if desired.

Freeze in various sizes of containers for use when there aren’t any good fresh tomatoes available.

Debbie Allen, Main Dish Salads, Poultry, Salads

Chicken Pasta Salad

2 c. shell macaroni
3 c. cooked and cubed chicken
1/4 c. finely chopped onion
11-oz. can mandarin oranges, drained
3/4 c. slivered almonds
1/4 c. diced celery
1-1/2 c. seedless red or green grapes
1-1/2 c. mayonnaise

Cook macaroni; drain and rinse in cold water.

Combine pasta and remaining ingredients in large bowl.

Cover and refrigerate 3-4 hours to blend flavors.

Serve on bed of lettuce leaves. Serves 8.