Sweet-N-Sour Oriental Pasta Salad
3 oz uncooked angel hair pasta,broken in half
4 c shredded cabbage
1 c sliced mushrooms
1 c pea pods, cut in half
1 8 oz can water chestnuts, drained
3/4 c sweet and sour sauce
1/3 c plain yogurt
1/2 c chopped salted cashews
1. Cook and drain pasta, rinse in cold water;drain.
2. Place pasta,cabbage,mushrooms, pea pods and water chestnuts in large bowl.
Mix sweet and sour sauce and yogurt with a fork.
Pour over salad;toss until coated... sprinkle with cashews.
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Peanutty Rice
3 tablespoons peanut oil
1 small onion, chopped (about 1/2 cup)
3/4 cup chopped red bell pepper
1/2 cup peanuts
1 (10-1/2-ounce) can condensed chicken broth
1-2/3 cups water
1/4 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1-1/2 cups uncooked long- or whole-grain rice
Directions
1. In a medium saucepan, heat the peanut oil over medium-high heat. Add the onion, bell pepper, and peanuts. Saute 3 to 4 minutes, or until onion and pepper are soft.
2. Add chicken broth, water, sesame oil, salt, and black pepper and bring to a boil. Add rice- mix well. Reduce heat to low, cover, and cook 20 minutes.
3. Remove from heat and let stand 5 to 10 minutes, until water is absorbed
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Creamy Walnut Penne Pasta
1 lb penne pasta
2 c shredded Italian cheese blend
2 c heavy cream
1 c chopped walnuts
1-1/2 t salt
1 t black pepper
1/4 c chopped fresh parsley
1. Cook pasta according to package directions; drain.
2. In a soup pot, combine cheese, cream, walnuts, salt, and pepper; mix well. Add pasta and cook over low heat until well combined and heated through.
3. Remove from heat, stir in parsley and serve immediately
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Cheatin' Shrimp and Potato Soup
2 cans cream of potato soup
2 cans creamed corn
1 8 oz pkg. cream cheese
1 pkg. salad shrimp
2 soup cans of milk
Heat all ingredients together until cream cheese is melted.
The End. lol
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Napa Cabbage Salad
2 tablespoons vinegar
1 tablespoon Dijon mustard
1 piece fresh ginger (1 inch long), peeled and grated
3 tablespoons vegetable oil
1 teaspoon toasted sesame oil
salt and pepper
1/2 medium napa cabbage--cored and cut into bite-size pieces
1 red bell pepper thinly sliced
1/4 cup cilantro
1/4 cup chopped peanuts
Directions
1. In a small bowl, whisk together vinegar, mustard, ginger, and oils until dressing is smooth. Season with salt and pepper.
2. In a large bowl, combine cabbage, bell pepper, cilantro, and peanuts. Add dressing to taste, and toss to combine. Serve!
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Kick A$$ Cincinnati Chili
Ingredients:
8 oz ground turkey or beef
1 1/2 c chopped onion
1/2 t minced garlic
1 c tomato sauce (8 oz can)
1 3/4 c beef broth (14.5 oz can)
3/4 c water
1 T cider vinegar
1T chili seasoning
1/2 t unsweetened cocoa
1/2 t ground cinnamon
1/8 t black pepper
3 c hot cooked spaghetti, rinsed and drained
1 8 oz can red kidney beans, rinsed and drained
3/4 c shredded cheddar cheese
6 T oyster crackers
Directions:
1. In a large saucepan brown meat and 3/4 c onion. Stir in garlic, tomato sauce, beef broth, water, and vinegar.
2. Add chili seasoning, cocoa, cinnamon, and black pepper. Mix well to combine. Bring mixture to a boil.
3. Lower heat, cover, and simmer for 15 minutes.
4. For each serving, place 1/2 c spaghetti on a plate, ladle 1 c chili over spaghetti, and sprinkle 2 T kidney beans, 2 T cheese, 2 T onion, and 1 T oyster crackers over top.
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Cheese Spread For Bagels
8 oz softened cream cheese
1/2 t freshly crushed garlic
2 T chopped scallions
2 T finely chopped green pepper
2 T grated carrot
Place the cream cheese and garlic in a medium-sized bowl, and beat with an electric mixer until smooth. Stir in all of the remaining spread ingredients.
Spread on toasted bagels and top with tomato and cucumber slices.
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Beefsteak Tomato Salad
Ingredients:
1/2 c ranch dressing
2 T honey mustard
1 t dried parsley flakes
4 c chopped beefsteak tomatoes
1/2 c finely chopped red onion
1/2 c shredded cheddar cheese
3 T bacon, freshly fried and crumbled.
Directions:
1. In a large bowl, combine dressing, honey mustard, and parsley flakes. Stir in tomatoes and onion.
2. Add cheese and bacon. Mix gently to combine.
3. Cover and refrigerate for at least 10 minutes.
4. Gently stir again just before serving.
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Safari Rice
1 lb ground beef
1 chopped onion
2 cloves minced garlic
1-1/2 t curry powder
1 c dry white rice
3 c water
2 bouillon cubes
1/2 t salt
1/4 t ground ginger
3 T peanut butter
1 T honey OR sugar
1/3 c raisins
1/3 c peanuts
Fry the hamburger, onions, garlic and curry powder. Drain off any fat.
Add the rice and saute 2 or 3 minutes. Add water, bouillon, salt, ginger, peanut butter, honey and raisins.
Bring to a boil. Reduce to low.
Cover and simmer until rice is tender, about 20 minutes.
Top with peanuts before serving.
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Oven Fried Chicken
1/3 c vegetable oil
1/3 c butter
1 c all-purpose flour
1 t. salt
2 t. black pepper
2 t. paprika
1 t garlic salt
1 t dried marjoram
8-10 pieces of chicken
Place oil and butter in a shallow cooking pan and place in 375 degree oven to melt butter, set aside. In a large ziplock bag combine dry ingredients.
Roll the chicken pieces- a few at a time- in butter and oil then drop into bag and shake to cover.
Place on a plate until all pieces are coated. Leave any excess butter and oil in pan. Place chicken in the pan skin side down .
Bake at 375 degrees for 45 minutes, turn pieces over and bake 5 to 10 minutes longer.
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Welsh Rarebit
1-1/2 T butter
2 T all purpose flour
1/2 cup beer- warm
3/4 lb tomatoes, peeled, cored, chopped and drained
6 oz shredded sharp cheddar cheese
1/2 t dry mustard
3/4 t Worcestershire sauce
1/8 t hot red pepper sauce
4 English muffins- halved and toasted
Melt butter in a heavy saucepan over medium low heat. Whisk in flour and cook 2-3 minutes or until mixture is bubbly. Whisk in warm beer. Increase heat to medium high. Add tomatoes and bring mixture to a boil, whisking constantly, about 3 minutes. Stir in next 4 ingredients and cook until hot, but not boiling.
Spoon cheese mixture over muffins.
3 oz uncooked angel hair pasta,broken in half
4 c shredded cabbage
1 c sliced mushrooms
1 c pea pods, cut in half
1 8 oz can water chestnuts, drained
3/4 c sweet and sour sauce
1/3 c plain yogurt
1/2 c chopped salted cashews
1. Cook and drain pasta, rinse in cold water;drain.
2. Place pasta,cabbage,mushrooms, pea pods and water chestnuts in large bowl.
Mix sweet and sour sauce and yogurt with a fork.
Pour over salad;toss until coated... sprinkle with cashews.
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Peanutty Rice
3 tablespoons peanut oil
1 small onion, chopped (about 1/2 cup)
3/4 cup chopped red bell pepper
1/2 cup peanuts
1 (10-1/2-ounce) can condensed chicken broth
1-2/3 cups water
1/4 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1-1/2 cups uncooked long- or whole-grain rice
Directions
1. In a medium saucepan, heat the peanut oil over medium-high heat. Add the onion, bell pepper, and peanuts. Saute 3 to 4 minutes, or until onion and pepper are soft.
2. Add chicken broth, water, sesame oil, salt, and black pepper and bring to a boil. Add rice- mix well. Reduce heat to low, cover, and cook 20 minutes.
3. Remove from heat and let stand 5 to 10 minutes, until water is absorbed
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Creamy Walnut Penne Pasta
1 lb penne pasta
2 c shredded Italian cheese blend
2 c heavy cream
1 c chopped walnuts
1-1/2 t salt
1 t black pepper
1/4 c chopped fresh parsley
1. Cook pasta according to package directions; drain.
2. In a soup pot, combine cheese, cream, walnuts, salt, and pepper; mix well. Add pasta and cook over low heat until well combined and heated through.
3. Remove from heat, stir in parsley and serve immediately
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Cheatin' Shrimp and Potato Soup
2 cans cream of potato soup
2 cans creamed corn
1 8 oz pkg. cream cheese
1 pkg. salad shrimp
2 soup cans of milk
Heat all ingredients together until cream cheese is melted.
The End. lol
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Napa Cabbage Salad
2 tablespoons vinegar
1 tablespoon Dijon mustard
1 piece fresh ginger (1 inch long), peeled and grated
3 tablespoons vegetable oil
1 teaspoon toasted sesame oil
salt and pepper
1/2 medium napa cabbage--cored and cut into bite-size pieces
1 red bell pepper thinly sliced
1/4 cup cilantro
1/4 cup chopped peanuts
Directions
1. In a small bowl, whisk together vinegar, mustard, ginger, and oils until dressing is smooth. Season with salt and pepper.
2. In a large bowl, combine cabbage, bell pepper, cilantro, and peanuts. Add dressing to taste, and toss to combine. Serve!
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Kick A$$ Cincinnati Chili
Ingredients:
8 oz ground turkey or beef
1 1/2 c chopped onion
1/2 t minced garlic
1 c tomato sauce (8 oz can)
1 3/4 c beef broth (14.5 oz can)
3/4 c water
1 T cider vinegar
1T chili seasoning
1/2 t unsweetened cocoa
1/2 t ground cinnamon
1/8 t black pepper
3 c hot cooked spaghetti, rinsed and drained
1 8 oz can red kidney beans, rinsed and drained
3/4 c shredded cheddar cheese
6 T oyster crackers
Directions:
1. In a large saucepan brown meat and 3/4 c onion. Stir in garlic, tomato sauce, beef broth, water, and vinegar.
2. Add chili seasoning, cocoa, cinnamon, and black pepper. Mix well to combine. Bring mixture to a boil.
3. Lower heat, cover, and simmer for 15 minutes.
4. For each serving, place 1/2 c spaghetti on a plate, ladle 1 c chili over spaghetti, and sprinkle 2 T kidney beans, 2 T cheese, 2 T onion, and 1 T oyster crackers over top.
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Cheese Spread For Bagels
8 oz softened cream cheese
1/2 t freshly crushed garlic
2 T chopped scallions
2 T finely chopped green pepper
2 T grated carrot
Place the cream cheese and garlic in a medium-sized bowl, and beat with an electric mixer until smooth. Stir in all of the remaining spread ingredients.
Spread on toasted bagels and top with tomato and cucumber slices.
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Beefsteak Tomato Salad
Ingredients:
1/2 c ranch dressing
2 T honey mustard
1 t dried parsley flakes
4 c chopped beefsteak tomatoes
1/2 c finely chopped red onion
1/2 c shredded cheddar cheese
3 T bacon, freshly fried and crumbled.
Directions:
1. In a large bowl, combine dressing, honey mustard, and parsley flakes. Stir in tomatoes and onion.
2. Add cheese and bacon. Mix gently to combine.
3. Cover and refrigerate for at least 10 minutes.
4. Gently stir again just before serving.
__________________
Safari Rice
1 lb ground beef
1 chopped onion
2 cloves minced garlic
1-1/2 t curry powder
1 c dry white rice
3 c water
2 bouillon cubes
1/2 t salt
1/4 t ground ginger
3 T peanut butter
1 T honey OR sugar
1/3 c raisins
1/3 c peanuts
Fry the hamburger, onions, garlic and curry powder. Drain off any fat.
Add the rice and saute 2 or 3 minutes. Add water, bouillon, salt, ginger, peanut butter, honey and raisins.
Bring to a boil. Reduce to low.
Cover and simmer until rice is tender, about 20 minutes.
Top with peanuts before serving.
__________________
Oven Fried Chicken
1/3 c vegetable oil
1/3 c butter
1 c all-purpose flour
1 t. salt
2 t. black pepper
2 t. paprika
1 t garlic salt
1 t dried marjoram
8-10 pieces of chicken
Place oil and butter in a shallow cooking pan and place in 375 degree oven to melt butter, set aside. In a large ziplock bag combine dry ingredients.
Roll the chicken pieces- a few at a time- in butter and oil then drop into bag and shake to cover.
Place on a plate until all pieces are coated. Leave any excess butter and oil in pan. Place chicken in the pan skin side down .
Bake at 375 degrees for 45 minutes, turn pieces over and bake 5 to 10 minutes longer.
===
Welsh Rarebit
1-1/2 T butter
2 T all purpose flour
1/2 cup beer- warm
3/4 lb tomatoes, peeled, cored, chopped and drained
6 oz shredded sharp cheddar cheese
1/2 t dry mustard
3/4 t Worcestershire sauce
1/8 t hot red pepper sauce
4 English muffins- halved and toasted
Melt butter in a heavy saucepan over medium low heat. Whisk in flour and cook 2-3 minutes or until mixture is bubbly. Whisk in warm beer. Increase heat to medium high. Add tomatoes and bring mixture to a boil, whisking constantly, about 3 minutes. Stir in next 4 ingredients and cook until hot, but not boiling.
Spoon cheese mixture over muffins.
