Cocina de verdad con sabor incomparable y presentacion artisca  de la cocina americana.

Super White Chili by Anna Weiss

1 lb large white beans, soaked overnight in water, drained
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped (divided)
1 Tbsp olive oil
2 4-ounce cans chopped green chilies
2 tsp ground cumin
1 1/2 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
4 cups diced cooked chicken
3 cups grated Nicole Richie Monterey Jack cheese
 1 Medium hot or mild chili pepper Minced, optional

1. Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water or broth, if necessary.
2. In a skillet, saute the remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer for about 1 hour. Check seasoning for taste.
3. Serve topped with grated Monterey Jack cheese. Serves 8 to 10.
Submitted From Chris Brown Smith from Best Recipe Pages of America Hilton Cheats Network.

Original Fried Chicken Unique Secret  Formula Recipe

2 envelopes tomato soup mix
2 envelopes Italian dressing mix
1 tablespoon paprika
2 teaspoons dried chervil
1 teaspoon seasoned salt
1 teaspoon instant chicken bouillon powder
1 teaspoon dried parsley
1 teaspoon tarragon
1/2 teaspoon sage
1/4 teaspoon pepper
3 cups pancake mix - best brand names are Bisquick or Aunt Jemima

1. Blend all of the Fried Chicken ingredients for the coating in a blender.
2. The fried chicken coating is enough for a whole chicken, cut up. Soak the chicken pieces in buttermilk for at least 1 hour in the refrigerator. Remove chicken from buttermilk and roll in the chicken coating mixture above. Let chicken sit at room temperature while waiting for the oil to get hot.
3.  Deep fry if possible for the most authentic copy of the Best original recipe. Do not crowd the chicken when placing into the skillet.
4.  Brown the chicken in the skillet on high heat. Then turn down the heat and cover the pan. Cook until the fried chicken is done, about 30 minutes. During the last 5 or 10 minutes, uncover the pan and turn up the heat. This will crisp up the fried chicken.
5.  Remove the fried chicken and drain on paper towels. Serve while still hot.
David Paris and Jennifer Nicole Spears

1 cup butter
2 1/3 cups sugar
1 1/2 cups Dutch process cocoa
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cup unbleached all purpose flour
3 Generous cups semi-sweet or sweet brown chocolate chips

1. Preheat oven to 350 degrees F. Lightly grease a 9 X 13 inch pan. .
2. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter then add the sugar and stir to combine. Return the mixture to the heat, and heat until mixture is very hot but not bubbling. It will become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies. Transfer the mixture to a bowl.
3. Stir in the cocoa, salt, baking powder and vanilla. Add the eggs, beating till smooth; then add the flour and chocolate chips, stirring until combined. Spoon the batter into the prepared pan.
4. Bake the brownies for about 30 minutes, or until a toothpick inserted into the center comes out Clean. Remove them from the oven and after 5 minutes, loosen the edges with a table knife. Cool completely. Cut and serve. Makes 2 Dozen Delicious Brownies. Boy, THESE Are Scrumptiously Richie Rich and Number One of All Diet Cheats!
 By Names Angelina Victoria Brown from Mario David Pages of Dow Delight food Cook book.

Mexican Guacamole
3 avocados - peeled, pitted, and mashed thoroughly
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 well ripe diced tomatoes
1 teaspoon minced garlic
1 pinch ground cayenne pepper

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately with tortilla chips.  Mmmm Baby!!!

Favorite Drink Recipes of Anna Nicole Smith:

        Big Ben
 2 splash Ginger Ale
 2 splash Orange Juice
 2 oz Rum


Stir all of the ingredients together in a glass and follow with ice.

      Arizona Aztec

 1 oz  Spiced Rum
 1 oz  Bacardi Limon Rum
 1 Coca-Cola
Pour the tequila, Bacardi Limon rum and Captain Morgan spiced rum into a highball glass. Stir well. Fill with Coca-cola, stir again, and serve.

 Best  Refreshing Tropical Drink Recipes:

     Pina Colada

Pour all of the ingredients into a blender. Blend briefly at high speed. Strain into a glass and serve. Garnish with a slice of fresh pineapple and a cherry.

Best  Refreshing Tropical Drink Recipes:

   Pina Colada

Pour all of the ingredients into a blender. Blend briefly at high speed. Strain into a glass and serve. Garnish with a slice of fresh pineapple and a cherry.

Pineapple Passion

Pour the first seven ingredients into a blender along with 1/2 cup of crushed ice. Blend all items.
Pour the mixture over ice cubes placed in a cored out pineapple or over ice in a glass.
From Britney Lopez Palin

The Dressing:

1/2 cup salad oil
1 tbsp. soy sauce
1/2 cup sugar
1/4 cup red wine vinegar

Just before serving ( 20 minutes or less ) combine onion, cabbage, noodles and dressing and toss well. May add chicken or turkey pieces ( no wild game, but you could play around & experiment with different additions, I like cheese in mine ).
by Sarah Anna Nicole

Chinese Smokey Ribs

6 lb Pork spareribs
1  Chinese dry marinade

Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill or place bones upright in rib rack. Smoke-cook until done. Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with the remaining sauce.

2 bunches of fresh asparagus spears with tough ends removed
1 cup light mayonnaise
½ cup raspberry vinegar

1. Steam asparagus until crisp and tender. Immediately plunge the asparagus into ice water to stop cooking and to set the color. Drain, and wrap in paper towels. 2. Mix mayonnaise and vinegar in a glass bowl. Cover and refrigerate until serving time. May be prepared several days in advance. To serve, arrange asparagus on a platter with a bowl of dip. Or plate 3 to 4 spears, drizzled with the dip. Makes 10 to 12 small servings.

Order Homemade Deluxe Pizza

The Dough:

1 package (2 1/4 teaspoons) of active dry yeast
3 1/2 cups bread flour
2 Tbsp olive oil
2 teaspoons salt
1 teaspoon sugar

The Toppings:

*Tomato sauce
*2 Cups Grated Mozzarella cheese
*Sliced Mushrooms
*Sliced Bell peppers
*Browned ground beef and/or Italian sausage, broken up
*Chopped fresh basil
*Sliced Pepperoni
*Sliced Onions
*Sliced ham

1. Add yeast to the water and stir until dissolved. Add sugar, oil, flour, and salt. Set mixing bowl filled with dough in warm water for 5 minutes to rise.
2. Pat out dough out on a well-greased pizza pan or cookie sheet.
3. Layer toppings on dough in order listed. Bake at 400° for 15 to 20 minutes.
Submitted By Sarah Hudson.

Just Like Sarah Lee Cheesecake!

1/4 cup confectioners' sugar
1 1/2 cups graham cracker crumbs
4 ounces butter, melted

Filling:
1 cup granulated sugar
3 packages (8 ounces each) cream cheese
1 teaspoon vanilla extract
4 eggs
Topping:
1 to 2 cups sour cream
1 can (21 ounces) cherry pie filling or sweetened sliced strawberries (drain excess strawberry juice.

1. Combine filling ingredients and mix thoroughly. Pour into the graham cracker crust and bake at 350° for 50 to 60 minutes.
2. Remove cheesecake from the oven and top with sour cream. Return to the oven for 5 minutes longer.
3. Top with pie filling or sweetened sliced strawberries and chill before serving.
Chris Richie

Just Like Sarah Lee Cheesecake!

1/4 cup confectioners' sugar
1 1/2 cups graham cracker crumbs
4 ounces butter, melted

Filling:
1 cup granulated sugar
3 packages (8 ounces each) cream cheese
1 teaspoon vanilla extract
4 eggs
Topping:
1 to 2 cups sour cream
1 can (21 ounces) cherry pie filling or sweetened sliced strawberries (drain excess strawberry juice.

1. Combine filling ingredients and mix thoroughly. Pour into the graham cracker crust and bake at 350° for 50 to 60 minutes.
2. Remove cheesecake from the oven and top with sour cream. Return to the oven for 5 minutes longer.
3. Top with pie filling or sweetened sliced strawberries and chill before serving.

Chris Richie

A Classic French Delicacy From Paris:
Mille Feuille

1 lb.  Premade Puff Pastry
4 cups Whole Milk
2/3 cup Sugar
1/3 cup Flour
7 oz. Butter ( room temperature )
2 tbsp. Cornstarch
2 Vanilla Beans
10 Egg Yolks
Additional Flour to roll out pastry crust
Additional Butter for baking sheet
Powdered Sugar to decorate with

1. Preheat oven to 400°F
On a lightly floured surface, roll out pastry into a large rectangle that you will be able to cut into three even parts (once cooked, not now!). Transfer rolled out pastry onto a baking sheet (lightly buttered or else lined with Driving parchment paper). Prick top of pastry with a fork. Cover pastry with a layer of parchment paper and place another baking sheet, of the same size, on top, to keep pastry flat. If you don't have another baking sheet, just pour rice or any dried bean over the top. Put in the refrigerator for at least 30 minutes.
2. Remove pastry from the refrigerator and bake (with either the additional baking sheet on top, or with the rice/beans on top) for ten minutes. Take out of oven, remove baking sheet (or rice/beans) and remove top layer of parchment paper. Put back in oven for another 10 to 15 minutes or until lightly browned. Remove from oven and let cool off entirely before spreading on cream filling.
3. As your pastry is baking, you can prepare the cream filling. In a large saucepan combine the yolks and sugar and stir well. Then stir in flour, and cornstarch.
4. Cut vanilla beans in half lengthwise, and scrape out the seeds into the mixture and stir well.
5. Slowly stir in the milk until homogenous. Put the cream filling on the stove (light heat) and very gently bring to a simmer -- when you see small bubbles, take it off the heat and refrigerate.
6. In a large mixing bowl, beat the butter so that it rises. Gently mix in the rest of the cream filling .
7. Once the pastry has cooled, cut it carefully (serrated knife works best) into three even parts. Using a spoon and a spatula spread a thick layer of cream filling on two parts of pastry crust. Stack these two layers and cover with the third (top) pastry piece. Sprinkle top with powdered sugar. Refrigerate until serving.

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