2 lbs chicken breast
1 whole egg
1/2 cup flour
1 tbsp cornstarch
1 tbsp canola oil
1 tsp minced garlic
1 tbsp ginger, peeled and minced
1/2 tsp crushed hot red chilies
1/4 cup green onion, chopped
1 1/2 tbsp soy sauce
5 Tbsp white vinegar
1/3 cup sugar
1 cup freshly squeezed orange juice, plus zest from 1 orange
1 pkg frozen stir fry vegetables
Cut chicken into bite sized pieces. Beat egg in a bowl and dip chicken into egg. Mix cornstarch and flour on a plate. Roll chicken pieces in flour mixture. Heat oil in a skillet. Shake off excess flour from chicken and add to skillet. Saute lightly until chicken is golden brown and reaches and internal temperature of at least 170*. Remove and set aside. Using same skillet, saute garlic, ginger, chilies and green onions. Add soy sauce, white vinegar, sugar, orange juice and orange zest. Cook sauce 5 minutes at most until sugar dissolves and sauce thickens. Add chicken and heat through. Push to one side of skillet. Add frozen vegetables to skillet. Stir fry for 2-4 minutes or until crisp-tender. refrigerate any leftovers.
Serve over rice.
Saturday, January 1, 2011
South of the border casserole
canola oil cooking spray
1 clove garlic, minced
8 oz chopped onion
1/2 cup chopped bell peppers
8 oz elbow macaroni, cooked
1 cup corn kernels
1 lb lean ground beef
2 cups reduced sodium diced tomatoes
2 tsp spice blend
1/2 cup cheddar cheese, grated
Preheat oven to 325*. Spray a 3 quart casserole dish with cooking spray.
Heat a large skillet, spray with cooking spray, and add the garlic, onion and pepper. Saute until the onions are golden. Add the beef and brown well. Add the tomatoes, corn and spices and cook until the mixture is heated through about 15 minutes. Fold the pasta into the meat and pour into prepared dish.
Sprinkle with cheese, and bake uncovered for 20 minutes. Refrigerate any leftovers
1 clove garlic, minced
8 oz chopped onion
1/2 cup chopped bell peppers
8 oz elbow macaroni, cooked
1 cup corn kernels
1 lb lean ground beef
2 cups reduced sodium diced tomatoes
2 tsp spice blend
1/2 cup cheddar cheese, grated
Preheat oven to 325*. Spray a 3 quart casserole dish with cooking spray.
Heat a large skillet, spray with cooking spray, and add the garlic, onion and pepper. Saute until the onions are golden. Add the beef and brown well. Add the tomatoes, corn and spices and cook until the mixture is heated through about 15 minutes. Fold the pasta into the meat and pour into prepared dish.
Sprinkle with cheese, and bake uncovered for 20 minutes. Refrigerate any leftovers
Italian baked penne
Prep time: 20 min * Total time: 35 min * Serves 8
1 package (16 oz) Penne Rigate
1 pkg (1 lb) Mild italian sausage
1 cup chopped onion
2 cloves crushed garlic
1 pkg (8 oz) sliced fresh mushrooms
1/4 ground black pepper
1 1/2 tsp italian seasoning
1 can italian style diced tomatoes
2 cans crushed tomatoes
8 oz mozzarella cheese, cubed
1 cup grated parmesan cheese, divided
Preheat oven to 425*
Bring salted water to boil in large pot. Add Penne pasta and cook about 8 minutes. Drain and return to pan.
While pasta is cooking, heat large skillet over medium heat heat. Add sausage, onion and garlic and saute until sausage is cooked through, breaking up meat with back of spoon. about 10 minutes. Add mushrooms and saute 3 minutes. Add pepper, italian seasoning and tomatoes to pan. Simmer stirring occasionally about 8 minutes.
Combine sausage mixture with pasta, mozz cheese and 1/3 cup parmesan cheese. Pour into 13 x 9" glass baking dish. Sprinkle remaining 2/3 cup parmesan cheese over top.
Bake 15 minutes or until cheese is melted and sauce is bubbling.
Serve with fresh salad
Store any leftovers in reusable container in refridgerator.
1 package (16 oz) Penne Rigate
1 pkg (1 lb) Mild italian sausage
1 cup chopped onion
2 cloves crushed garlic
1 pkg (8 oz) sliced fresh mushrooms
1/4 ground black pepper
1 1/2 tsp italian seasoning
1 can italian style diced tomatoes
2 cans crushed tomatoes
8 oz mozzarella cheese, cubed
1 cup grated parmesan cheese, divided
Preheat oven to 425*
Bring salted water to boil in large pot. Add Penne pasta and cook about 8 minutes. Drain and return to pan.
While pasta is cooking, heat large skillet over medium heat heat. Add sausage, onion and garlic and saute until sausage is cooked through, breaking up meat with back of spoon. about 10 minutes. Add mushrooms and saute 3 minutes. Add pepper, italian seasoning and tomatoes to pan. Simmer stirring occasionally about 8 minutes.
Combine sausage mixture with pasta, mozz cheese and 1/3 cup parmesan cheese. Pour into 13 x 9" glass baking dish. Sprinkle remaining 2/3 cup parmesan cheese over top.
Bake 15 minutes or until cheese is melted and sauce is bubbling.
Serve with fresh salad
Store any leftovers in reusable container in refridgerator.
One Pan Curli-roni
1/2 lb ground beef
1/2 cup chopped onion
1 clove garlic - minced
1 1/2 cup water
1 cup beef broth
1 3/4 cup tomato sauce
1 tbs ketchup
2 tsp worc. sauce
1/4 tsp mustard
2 tbs fresh parsley
1/2 tsp chili powder
1/4 tsp dried basil
1/4 tsp oregano
3 3/4 cups curli-roni
Grated Parmesan cheese
In large sauce pan, cook meat, onion & garlic until brown. Drain. Stir in water, broth, tomato sauce, ketchup, worc sauce, mustard, & Seasoning.
Heat to a boil. Add Uncooked pasta. return to a boil. Reduce heat to medium. Cover. Cook stirring frequently. Cook 12 minutes or until tender. Salt & Pepper. Sprinkle with cheese
1/2 cup chopped onion
1 clove garlic - minced
1 1/2 cup water
1 cup beef broth
1 3/4 cup tomato sauce
1 tbs ketchup
2 tsp worc. sauce
1/4 tsp mustard
2 tbs fresh parsley
1/2 tsp chili powder
1/4 tsp dried basil
1/4 tsp oregano
3 3/4 cups curli-roni
Grated Parmesan cheese
In large sauce pan, cook meat, onion & garlic until brown. Drain. Stir in water, broth, tomato sauce, ketchup, worc sauce, mustard, & Seasoning.
Heat to a boil. Add Uncooked pasta. return to a boil. Reduce heat to medium. Cover. Cook stirring frequently. Cook 12 minutes or until tender. Salt & Pepper. Sprinkle with cheese
7 layer dip
Layer in 13 x 9" pan in order
1 can refried beans
2 diced tomatoes
1 bunch sliced green onions
1 sm can chopped black olives
1 cup guacamole
1 package taco seasoning mixed with 1 container sour cream
2 cups shredded cheese
Serve with tortilla chips
1 can refried beans
2 diced tomatoes
1 bunch sliced green onions
1 sm can chopped black olives
1 cup guacamole
1 package taco seasoning mixed with 1 container sour cream
2 cups shredded cheese
Serve with tortilla chips
Apple Cobbler
1 cup sifted flour
2 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
cut in
1/4 cup milk
1 slightly beaten egg
Stir to moisten
Set aside
Filling:
1 cup sugar
2 tbsp flour
1/2 tsp cinnamon
1/4 tsp nutmeg
Toss with 6 cups apples
Cook and stir over med. heat until almost tender ( about 7 min)
Pour filling into square pan
Immediately spoon on topping in 6 mounds
Bake at 400* for 20-25 min
Serve warm with coolwhip or vanilla icecream
2 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
cut in
1/4 cup milk
1 slightly beaten egg
Stir to moisten
Set aside
Filling:
1 cup sugar
2 tbsp flour
1/2 tsp cinnamon
1/4 tsp nutmeg
Toss with 6 cups apples
Cook and stir over med. heat until almost tender ( about 7 min)
Pour filling into square pan
Immediately spoon on topping in 6 mounds
Bake at 400* for 20-25 min
Serve warm with coolwhip or vanilla icecream
Tortillas
2 cups unbleached flour
1 tsp salt
3 tbs butter or margarine
1/2 cup warm water
cooking oil
Mix flour & Salt
Cut in Butter/Marg. until size of fine crumbs
Sprinkle in water one Tbs at a time until moist and dough cleans sides of bowl. Gather into a ball. Divide into 12 parts for 6" tortillas and less parts for larger tortillas. Shape each into a ball. Brush with oil.
Cover and let rest for 20 minutes.
Heat ungreased pan over med/high heat until hot.
Roll out each ball of dough to make flat tortillas. lay in heated pan for 2 minutes. Flip over and heat on other side for 1 minute. Stack tortillas placing wax paper between each. Cover with a damp cloth
1 tsp salt
3 tbs butter or margarine
1/2 cup warm water
cooking oil
Mix flour & Salt
Cut in Butter/Marg. until size of fine crumbs
Sprinkle in water one Tbs at a time until moist and dough cleans sides of bowl. Gather into a ball. Divide into 12 parts for 6" tortillas and less parts for larger tortillas. Shape each into a ball. Brush with oil.
Cover and let rest for 20 minutes.
Heat ungreased pan over med/high heat until hot.
Roll out each ball of dough to make flat tortillas. lay in heated pan for 2 minutes. Flip over and heat on other side for 1 minute. Stack tortillas placing wax paper between each. Cover with a damp cloth
Gyros
1 lb ground beef
2 tbs water
1 tbs lemon juice
1 tsp salt
1/2 tsp ground cumin
1/2 tsp oregano
1/4 tsp pepper
2 cloves crushed garlic
1 small onion - chopped
2 tsp oil
4 6" Pita bread
2 cups lettuce
1/2 cup plain yogurt
1 tsp dried mint
1 tsp sugar
1 small cucumber
1 medium tomato
Meat :
Mix meat, Water, Lemon Juice, salt, cumin, oregano, pepper, garlic, & Onion. Shape into patties.
Cook in oil over med. heat turning frequently 10-12 minutes
Split bread to make pocket
Place 1 pattie in each pocket top with lettuce
Sauce:
Mix Yogurt, mint, & sugar. Stir in cucumber
Spoon onto lettuce
Top With Tomato
2 tbs water
1 tbs lemon juice
1 tsp salt
1/2 tsp ground cumin
1/2 tsp oregano
1/4 tsp pepper
2 cloves crushed garlic
1 small onion - chopped
2 tsp oil
4 6" Pita bread
2 cups lettuce
1/2 cup plain yogurt
1 tsp dried mint
1 tsp sugar
1 small cucumber
1 medium tomato
Meat :
Mix meat, Water, Lemon Juice, salt, cumin, oregano, pepper, garlic, & Onion. Shape into patties.
Cook in oil over med. heat turning frequently 10-12 minutes
Split bread to make pocket
Place 1 pattie in each pocket top with lettuce
Sauce:
Mix Yogurt, mint, & sugar. Stir in cucumber
Spoon onto lettuce
Top With Tomato
Grandma L's Universal Cookie Recipe
This is my grandma's recipe. It has a basic dough, then you can use the substitutions to make the cookie that you want.
5 cups flour
1 lb butter or margarine
3 cups brown sugar
2 tbs baking powder
3 eggs
2/3 cups milk
1 large tsp baking soda mixed with a little water
1 tsp vanilla
mix all and roll out. Cut with cookie cutters, or rim of a cup.
Bake at 350 until brown
Peanut Butter
-- butter/marg.
++ peanut butter
Oatmeal
- 1/2 flour (2 1/2 cups)
+ 1/2 oats
Light & Fluffy
- brown sugar
+ icing/powdered sugar
5 cups flour
1 lb butter or margarine
3 cups brown sugar
2 tbs baking powder
3 eggs
2/3 cups milk
1 large tsp baking soda mixed with a little water
1 tsp vanilla
mix all and roll out. Cut with cookie cutters, or rim of a cup.
Bake at 350 until brown
Peanut Butter
-- butter/marg.
++ peanut butter
Oatmeal
- 1/2 flour (2 1/2 cups)
+ 1/2 oats
Light & Fluffy
- brown sugar
+ icing/powdered sugar
Finger Paint
1 cup all purpose flour
4 cups water
Food coloring
Combine flour and 1 cup water in large saucepan
Stir in water until smooth. Add remaining water & Place over medium heat.
Bring mix to very heavy boil. Let cool. Pour into 3-4 seperate cups or bowls
Add coloring. Store in air tight container, cups or large bags.
4 cups water
Food coloring
Combine flour and 1 cup water in large saucepan
Stir in water until smooth. Add remaining water & Place over medium heat.
Bring mix to very heavy boil. Let cool. Pour into 3-4 seperate cups or bowls
Add coloring. Store in air tight container, cups or large bags.
5 Cheese Stuffed Shells
1 cup cottage cheese
1 cup ricotta cheese
4 slices provolone cheese
1/2 cup Parmesan cheese
1/2 cup Romano Cheese
1 egg lightly beaten
2 cloves minced garlic
1 tsp italian seasoning
1/2 tsp salt
Dash Pepper
1 jar spaghetti sauce
Cooked Jumbo Shells
Cook pasta shells according to box directions, Drain
In large bowl, Combine next 10 ingredients.
Spoon into shells
Arrange in 13 x 9 dish greased
Pour sauce all over shells
Cover with tinfoil and bake @ 350 for 40-45 minutes
1 cup ricotta cheese
4 slices provolone cheese
1/2 cup Parmesan cheese
1/2 cup Romano Cheese
1 egg lightly beaten
2 cloves minced garlic
1 tsp italian seasoning
1/2 tsp salt
Dash Pepper
1 jar spaghetti sauce
Cooked Jumbo Shells
Cook pasta shells according to box directions, Drain
In large bowl, Combine next 10 ingredients.
Spoon into shells
Arrange in 13 x 9 dish greased
Pour sauce all over shells
Cover with tinfoil and bake @ 350 for 40-45 minutes
5 Veggie Stir fry
2 tbs corn starch
2 tbs sugar
1/2 tsp ground ginger
1 cup orange juice
1/4 cup soy sauce
2 cloves garlic - minced
2 large carrots
2 cups broccoli flowerets
4 tsp quartered fresh mushrooms
1 cup fresh or frozen snow peas
3 tbs cooking oil
4 cups cooked rice
In a small bowl, combine cornstarch, sugar, ginger.
Stir in Orange juice, soy sauce and garlic.
Set aside
In nonstick skillet stir fry carrots, broc & cauli in oil for 3 min
Stir Orange juice mixture & add to pan. Bring to boil.
Cook and stir until thick
Serve over rice.
Can add cooked skinless boneless chicken breast.
2 tbs sugar
1/2 tsp ground ginger
1 cup orange juice
1/4 cup soy sauce
2 cloves garlic - minced
2 large carrots
2 cups broccoli flowerets
4 tsp quartered fresh mushrooms
1 cup fresh or frozen snow peas
3 tbs cooking oil
4 cups cooked rice
In a small bowl, combine cornstarch, sugar, ginger.
Stir in Orange juice, soy sauce and garlic.
Set aside
In nonstick skillet stir fry carrots, broc & cauli in oil for 3 min
Stir Orange juice mixture & add to pan. Bring to boil.
Cook and stir until thick
Serve over rice.
Can add cooked skinless boneless chicken breast.
New Recipes!
I found a whole stash of recipes hidden in the back of a binder that I want to keep track of. YAY!
I'll get them up here as quickly as i can type them out.
Aren't you excited?
I'll get them up here as quickly as i can type them out.
Aren't you excited?
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