Mix all ingredients & bring to a boil. Cool; divide in half. Use half to marinade 1-1 1/2 pounds boneless chicken breast or chicken breast tenders over night. Refrigerate other half to be used later. Prepare rice for 4 people as instructed on box. Remove chicken from marinade & discard marinade. Grill or broil chicken while rice is cooking. Stir into cooked rice, 1 small can of crushed pineapple (drained) & about 3/4 c. of cashew pieces. Reheat other half of marinade. Serve grilled chicken over rice mixture with marinade sauce. Also serve any type oriental vegetables you desire (I recommend snowpeas, water chestnuts, cauliflower, broccoli & carrots.)
Brown hamburger & drain. Add taco mix according to directions on package. Layer on each plate; chips (crunched up) meat, cheese, lettuce, tomato, onion, sauce, & sour cream. Mix & enjoy!
Combine butter & stuffing. Line 2qt. casserole dish with half of it. Sprinkle chicken over stuffing. Combine yogurt, soup & broth. Pour over chicken & top with remaining stuffing. Bake at 350 F for 25-30 min.
Melt butter in skillet. Add soup & blend until melted. Stir in dry onions & sour cream, blend well. Add curry powder & meat. Heat about 5 minutes or until seafood is heated completely. Add salt & pepper, if desired. Serve over Saffron rice.
Dissolve yeast in water. (I add a pinch of sugar) Stir in salt, oil and half of flour. Gradually add remaining flour, mixing well. Knead 8-10 minutes or until smooth and elastic. Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double. Punch down and divide. Pan out on two pizza pans. Top with pizza sauce & toppings. Bake at 400 degrees for 20-25 minutes.
Mix all ingredients together, blending well. Makes enough for two pizzas. Top with meats, cheese & other toppings. Bake at 400'F for 20 minutes.
Mix all ingredients for cheese filling thoroughly. Cook manicotti pasta according to package directions. Drain; handling carefully, stuff each shell with 1/3-1/2 c. of cheese filling. Cover the bottom of a 3 quart baking dish with a thin layer of spaghetti sauce. Lay shells side by side. Pour remaining sauce over stuffed shells. Sprinkle top with extra parmesan cheese. Bake ate 350 degrees F for 40 minutes or until hot & bubbly. NOTE: I find the manicotti pasta hard to stuff & use large shell shaped pasta instead.
1 cup oil
1 1/4 cup vinegar
1 tsp. black pepper
2 tsp. salt
1 tsp. garlic salt
1 Tbls. lemon juice
2 Tbls. poultry seasoning
Mix all ingredients in blender. Use a small amount to marinade about 5-10 chicken halves in. Grill over very low heat (uncovered), basting often, until chicken is done (about an hour). Works best if you use a grilling pit and allow it to slow cook for a couple hours. I prefer to crisp the skin first & then raise the chicken off the coals to continue cooking.
Combine all ingredients. Add with meat to a large shallow dish or to a large zip-lock bag. Refrigerate over night. Remove meat & cook. If you wish to use marinade as a baste; boil it for 10 minutes in sauce pan or microwave first.
Prepare dressing mix according to package; then add the additional 1/2 c. water & lemon juice. Mix with hand blender (this keeps it from separating). Marinate chicken overnight in a small amount of the dressing mixture. (I do it in a zip-loc bag) Refrigerate remaining dressing. Remove chicken from marinate. Dispose of marinade & grill or broil chicken. Cut chicken up into 1-inch cubes. Add chicken & dressing to freshly cooked pasta. Combine well. Place in casserole dish, top with cheese & bake at 350'F for 30 minutes. NOTE: I also serve this by adding the dressing (warmed slightly) & grated parmesan cheese to the cooked pasta, with the chicken served on top. Both are cooked with slightly different results.
Cook macaroni according to package, drain thoroughly. Combine with soup, onion, peppers & eggs. Spread in greased pan. Bake at 350'F for 25 minutes. Add seasonings to sauce; pour over macaroni & spread evenly. Sprinkle cheese on top & then top with pepperoni slices. Bake for 10 minutes longer. 6-8 servings
Combine in crockpot. (You may not need all the juice from the corn & green beans) Cook on low at least 8-10 hours. You can use home canned or store bought vegetables.
Combine mayo, onion & mustard. In another bowl combine crackers & sesame seeds. Cut chicken lengthwise into 1/4 inch strips. Dip into mayo mixture & then cracker mixture. Place in a single layer on greased baking sheet. Bake at 425'F for 15-18 minutes. Combine ingredients for sauce & serve as a dip with the chicken.
Mix the ground round, salt and pepper together lightly and form into 3 1 inch patties. Melt butter in skillet. Remove from heat. Blend oil and mustard into butter, return to heat. Sauté hamburgers on medium heat about 5 minutes each side. Remove and keep warm. Add lemon juice and Worcestershire sauce to pan and stir over low heat until well blended. Return patties to pan and let simmer in juices a few minutes while spooning juice over the top occasionally. TIP: If you use ground beef, which is not as lean as ground round, omit the salad oil.
Put the pork shoulder roast in the crockpot overnight on low with 1 cup of water and some basil and rosemary. In the morning turn it off and let it cool down a bit. Remove any skin or bone. Pull the meat apart into small pieces and return it to the crockpot. Dump in a bottle of BBQ sauce and a little water (1/4 c.) and mix it all together. Put it back on low for a few hours. Serve on hamburger buns with coleslaw.
Coleslaw
Shred a head of cabbage. (Can also add some shredded carrot or shredded red cabbage) Mix in enough mayonnaise to coat cabbage. Add 2 Tbls vinegar & 2 Tbls sugar. Mix well. Adjust vinegar & sugar amounts according to taste.
1/4 pound (1/2 cup) sweet butter, melted
1 cup heavy cream, warmed
3/4 cup freshly grated Parmesan cheese
Salt to taste
1/4 tsp. freshly ground pepper
8 oz. Angel Hair, cooked
3/4 lb. cooked shrimpMix first 5 ingredients. Pour over warm angel hair. Add shrimp and toss to coat. Serve immediately.
1 salmon fillet (1-1/2 to 2 pounds)
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon vegetable oil
1 teaspoon spicy brown or horseradish mustard
1/8 to 1/4 teaspoon ground ginger
2 tablespoons sesame seeds, toasted
3 green onions, slicedPlace salmon in a shallow dish. Combine vinegar, soy sauce, honey, oil, mustard and ginger; pour over salmon. Cover and refrigerate for 1 hour, turning once. Drain and discard marinade. Broil skin side up for 10 minutes. Turn over and continue to broil an additional 5-15 minutes or until the fish flakes easily with a fork. Or grill, covered, over medium-high heat for 15-20 minutes. Sprinkle with sesame seeds and onions. Yield: 4 servings.
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