Unknownchef86s Coconut Surprises Recipes
UNKNOWNCHEF86'S COCONUT SURPRISES
These taste like the inside of a Mounds bar! If you like, drizzle or dunk them in melted chocolate for a Mounds wannabe! The amount made is a guesstimation, as I don't remember exactly how many cookies this makes.
Provided by UnknownChef86
Categories Dessert
Time 25m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Cream shortening with vanilla.
- Add sugar gradually, beating til fluffy.
- Add egg and beat well.
- Thoroughly blend in 1 3/4 cups coconut.
- Combine flour, salt, and baking soda.
- Add 1/2 of this mixture to the creamed mixture; mix well.
- Add remainder of mixture; stir til it holds together.
- Shape into 1" balls.
- Roll in remaining coconut.
- Place 3/4" apart on lighly greased cookie sheet.
- Bake at 325 for 15-20 minutes.
- Let cool on cookie sheet, then remove.
Nutrition Facts : Calories 118.3, Fat 7.4, SaturatedFat 2.8, Cholesterol 5.9, Sodium 63.7, Carbohydrate 12.4, Fiber 0.4, Sugar 7.6, Protein 0.9
UNKNOWNCHEF86'S PURPLE PICKLED EGGS
This is something I ate growing up, something that can cause grown adults to salivate merely by mentioning the recipe. Apparently it's a Pennsylvania Dutch recipe, on my maternal grandmother's side of the family. Whoever it was that first decided to include it in their recipe collection...thank you! After getting in a "pickled egg discussion" with Sandi (from CA), I searched 'Zaar and discovered that, amongst the twenty five already here, there wasn't another pickled egg recipe like the one I'd grown up with. None of them had cinnamon or cloves. So here I am, saving the world one pickled egg at a time. ;) Prep time does not include pickling time in the refrigerator. Just for fun, split one after it's pickled. The white should be a purplish-pink color, and the yolk should be yellow. It makes a beautiful contrast. The longer the eggs sit in the brine, the darker and more flavorful they will get. You will discover, however, how many days you prefer them to sit and percolate...I don't usually care to pickle them any longer than a week, as the brine starts soaking into the yolk. I usually double the recipe and store them in a gallon jar.
Provided by UnknownChef86
Categories Vegetable
Time 6h5m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat brine ingredients to boiling. Pour over beets and let stand six hours.
- Add hardboiled eggs and let stand in refrigerator for up to one week. Assuming you can wait that long. I can't. I start snitching them the day after they're put in the fridge.
Nutrition Facts : Calories 82, Fat 4.2, SaturatedFat 1.4, Cholesterol 163.7, Sodium 133.4, Carbohydrate 4.4, Fiber 0.6, Sugar 3.5, Protein 6
UNKNOWNCHEF86'S POUNDED CHICKEN FILETS (JOHNNY'S)
My family just about licks their plates clean with I make this. Can't make it unless I make plenty. Serve with appropriate side dishes. Cooking time is an estimate. If you can't find Johnny's Pork and Chicken Seasoning at your store, you can order it from their website, www.johhnysfinefoods.com. As of this writing, www.johnnysfinefoods.com/Pork-Chicken-and-Turkey-Seasoning--475oz_p_29.html is the current page for it...just right-click on it and open in a new window or copy and paste the url into your browser.
Provided by UnknownChef86
Categories Lunch/Snacks
Time 20m
Yield 1 each
Number Of Ingredients 3
Steps:
- Pound the breast(s) out thin with the flat side of a meat mallet or heavy skillet (I put them in a gallon size Ziploc freezer bag first -- reduces "splatter").
- Melt the butter in a pan (I use cast iron) over medium heat.
- Put the breast(s) (how many depends on how big they are when pounded out) into the pan and sprinkle Johnny's Pork and Chicken Seasoning to taste.
- Let brown, turn, and sprinkle again.
- Let finish cooking (approximately 3-5 minutes per side).
- Make lots.
Nutrition Facts : Calories 333.4, Fat 24.5, SaturatedFat 15, Cholesterol 129.5, Sodium 240.3, Protein 27.5
UNKNOWNCHEF86'S NORWEGIAN FATTIGMANN COOKIES
This is a recipe I got from my mom...she loved them! I don't remember how many these make...the serving size/yield and prep-time are a guess.
Provided by UnknownChef86
Categories Dessert
Time 35m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 9
Steps:
- Beat egg and yolks slightly; stir in other ingredients. Use just enough flour to make a soft dough.
- To keep dough light and fluffy, handle dough as little as possible.
- Roll out on floured cloth and cut with a Fattigmann cutter.
- Fry in hot oil until very lightly browned.
- Drain on a paper towel and dust with powdered sugar.
Nutrition Facts : Calories 34.6, Fat 1.4, SaturatedFat 0.7, Cholesterol 24.3, Sodium 5.5, Carbohydrate 4.6, Fiber 0.1, Sugar 0.5, Protein 1
COCONUT SURPRISE
Make and share this Coconut Surprise recipe from Food.com.
Provided by MISSJ1978
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cream flour and butter together.
- mash in bottom of 9 x 13 inch pan 1/4 inch thick.
- sprinkle chopped nuts over mixture.
- bake 20 minutes at 350 f.
- cool.
- beat cream cheese, 8 ounces cool whip, and powdered sugar together.
- spread over pastry.
- sprinkle coconut over this mixture.
- mix pudding and milk.
- spread on top of coconut.
- spread remaining cool whip on top.
- sprinkle with more coconut.
- keep in refrigerator at least 2 days before serving. (this step is not necessary, but it does taste better.).
Nutrition Facts : Calories 580.2, Fat 40.6, SaturatedFat 28.1, Cholesterol 65.5, Sodium 405.1, Carbohydrate 48.6, Fiber 2.6, Sugar 29.6, Protein 8.1
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