4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
1 tablespoon olive oil
additional herbs and spices, as desired
Directions: Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil. In small sauté pan, sauté garlic with the oil until tender. Remove from heat and stir in brown sugar. Add additional herbs and spices as desired. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. Add salt and pepper to taste. Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.
LION HOUSE HOLIDAY FRAGRANCE (Ann Arbor 2nd Ward Cookbook)
1 orange
1 apple
1 lemon
2 bay leaves
1 TB whole cloves
2 cinnamon sticks
Cut fruit into chunks (including the rinds) Add the remaining ingredients and cover with water. Simmer on the stove or in a potpourri pot. Add water when needed. Great way to fill a room with a beautiful holiday aroma! Great as neighbor gifts too :)
POT STICKER DIPPING SAUCE
In a saucepan, heat 2 Tablespoons of toasted sesame oil to medium-high heat. Add scallion, garlic and red pepper flakes. Lower heat to medium and continue stirring about 3 – 5 minutes or until garlic starts browning.
Increase heat to high and stir in Soy Sauce, Vinegar and water and bring to a boil.
Add dark brown sugar and stir until sugar is dissolved.
Lower heat to low and cook for 10 minutes, stirring often.
Makes about 3 cups. (Sauce can be refrigerated in air-tight container for several days).
SPRING OR EGG ROLL DIPPING SAUCE (food.com)
Whisk all ingredients together. Bring to boil in a saucepan, whisking the whole time. Take off heat. Cool. Serve!
DUMPLING DIPPING SAUCE
I found this recipe on food.com. It included a recipe for dumplings, but the sauce sounded enticing!
Mix well and let sit to allow flavors to blend before dipping!!
CHICKEN POT PIE IX
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
BBQ PORK for SANDWICHES
1 (14 ounce) can beef broth
4 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through.
WORLD'S BEST LASAGNA (AllRecipes.com)
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
BANANA CRUMB MUFFINS (AllRecipes.com)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
FRESH SALSA
1-2 jalapeno peppers (remove seeds)
4 bell peppers (combo of red/green)
3 pounds tomatoes–leave skins on!
1 large onion
1 clove garlic (finely chopped)
2 TBS fresh cilantro, chopped
1/3 C vinegar
1 T. lime juice
2 tsp salt
2 tsp chili powder
1/2 tsp oregano
Chop all of the veggies up to your desired consistency. Drain the tomatoes to avoid having excess liquid in the salsa. Add the veggies to a medium bowl. Stir in the remaining ingredients. Eat and enjoy!
SPAGHETTI SALAD
16 oz package of spaghetti
1 large green pepper, seeded and chopped
3-4 medium tomatoes, chopped
5-6 green onion stalks, chopped
1/2 c. olive oil
1/2 c. white vinegar
1/4 tsp. pepper
2 T. lemon juice
1 1/2 tsp. salt
1 tsp. basil
1 T. parsley
Cook spaghetti until it is just BARELY done (don’t overcook!). Wash in cold water and let drain. Put in fridge while you chop up all the veggies. Add the chopped veggies to the spaghetti and toss together. Mix all the dressing ingredients (except parsley) in a small bowl. Pour over the spaghetti/veggies and mix well. Sprinkle parsley over the top. Refrigerate at least 4 hours, overnight is best.
CHICKEN CORDON BLEU
4 boneless, skinless chicken breast
4 slices swiss cheese
4 tsp grated Parmesan cheese
4 thin slices deli ham
thyme and rosemary
Dried sage, crushed
Salt and Pepper to taste
3/4 c. cornflake crumbs
1/4 c. butter or margarine, melted
Preheat oven to 375 degrees. Place one piece of chicken between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet, forming a rectangle about 1/8 inch thick. Remove plastic wrap and repeat with remaining chicken.
On each ham slice place a piece of cheese and sprinkle lightly with seasonings (sage, rosemary, thyme, salt, and pepper) Roll ham and cheese jellyroll style. Place ham and cheese roll on each chicken cutlet. Fold in sides of chicken, roll up jelly roll style, pressing to seal.
Combine cornflake crumbs and parmesan cheese. Dip chicken in butter, then roll in crumbs. Repeat with each chicken roll. Bake in a shallow baking pan at 375 degrees for 40-45 minutes. Remove to a serving platter. Stir mixture remaining in pan till smooth, spoon over chicken.
CHICKEN KEBABS
12 chicken tenderloins, thawed
12 skewers
Teriyaki Marinade:
1 TB orange juice concentrate
2 TB apple juice
1 TB chopped onion
1/2 tsp toasted sesame seeds
1/4 tsp ground ginger
2 TB soy sauce
1 clove garlic
Soak skewers (if wooden) in a bowl of water white completing other tasks
Combine all marinade ingredients. Add chicken to marinade and let stand at room temperature for at least 30 minutes. Thread chicken strips accordion style on skewers. Broil 4-5 inches from heat about 4 minutes per side, brushing occasionally with marinade.
*Could use some spice if desired*
HONEY PORK AND PEPPERS
1 1/2 lb boneless pork, cut into 1 inch cubes
2 TB vegetable oil
1/8 tsp garlic powder
1 envelope brown gravy mix
1 cup honey
3 TB soy sauce
2 TB red wine vinegar
1/2 tsp ground ginger
1 medium green pepper, cut into 1 inch pieces
1 medium onion, cut into wedges
1 medium sweet red pepper, cut into 1 inch pieces
In a large skillet over medium heat, cook pork in oil until browned, about 15 minutes. Combine gravy mix, honey, soy sauce, vinegar, ginger, and garlic powder; add to pork. (Can water down a little if needed) Cover and simmer for 20 minutes, stirring occasionally. Add onion and peppers; cook 5-10 minutes longer. Serve over rice.
CREAMY PORK TENDERLOIN
1 pork tenderloin (about 1 pound)
1 egg
1 TB water
1/4 tsp dried rosemary, crushed
1/4 tsp pepper
dash of garlic powder
Seasoned dry breadcrumbs
3 TB vegetable or olive oil
2 TB butter
1/2 lb fresh mushrooms
1 can cream of celery soup
1 cup sour cream
2 TB water
Cut the tenderloin into 8 pieces. Place each piece between 2 pieces of plastic wrap or wax paper and flatten to 3/4 inch thickness. In a shallow dish, combine the next five ingredients. Dip pork medallions into egg mixture, then into breadcrumbs. In a large skillet over medium heat, brown pork in oil for about 5 minutes on each side. Remove to a 9x13 pan; keep warm. In the same skillet, melt butter and saute mushrooms until tender. Stir in cream of celery soup, sour cream, and water; pour over pork. Cover and bake at 325 degrees for about 40 minutes or until pork is tender. Yields 6-8 servings.
CHINESE BACON FRIED RICE
6 stripes of bacon
4 cups cold cooked rice
2 eggs, slightly beaten
4 TB oil
1/4 c. minced green onions
3 TB soy sauce
1/2 tsp sugar
Cut bacon in 1/4' slices. Fry and drain.
Heat 1 TB oil in skillet over medium direct heat, tilting skillet to coat entire bottom. Add beaten eggs and cook until set. Remove cooked eggs to plate; shred into stripes with knife.
Heat 3 TB oil in skillet for 2 minutes. Add green onions and stir-fry briefly; add rice. Blend in soy sauce and sugar. Add in eggs and bacon. Mix thoroughly. This may be kept warm in oven.
EGGROLL
1 lb lean ground beef
3 tsp ginger
1/4 tsp salt
4 c. chopped cabbage
1/4 c. chopped onion
1/4 c. chopped celery
2 tsp hoisin sauce
2 tsp. soy sauce
1/4 tsp salt
garlic powder to taste
pepper to taste
eggroll wrappers
Mix meat with ginger and salt. Brown and drain well. Add in next 6 ingredients. Season with garlic and pepper to taste. Moisten all along the edges and corners of the eggroll wrappers with water to help seal. Place filling in one corner of square. Fold sides in and bring up the bottom corner. Roll several times until filling is securely sealing inside. Fry until golden brown.
BISCUTS
2 c. flour
1 tsp salt
3/4 c. milk
1 TB baking powder
1/4 c. shortening
Sift dry ingredients into a mixing bowl. Cut in shortening until mixture resembles course crumbs. Add milk all at once and stir. Bake at 425 degrees for 12 minutes. Makes 6 biscuts.
UP AND DOWN BISCUTS
2 c. flour
4 tsp baking powder
3 TB sugar
2/3 c milk
1/4 c. sugar
1/2 tsp salt
1/2 tsp cream of tartar
1/2 c. shortening
1/4 c. melted butter
1 TB cinnamon
Sift dry ingredients into a mixing bowl. Cut in shortening until mixture resembles course crumbs. Add milk all at once and stir. Roll to 1/2" thickness, brush with melted butter and sprinkle with 1/4 cup sugar and cinnamon. Cut in 2" strips. Stack strips 5 high. Cut off 2" pieces and place cute side down in greased muffin tins. Bake at 425 degrees for 12 minutes. Makes 6 biscuts.
BUTTERMILK SYRUP
1 c. butter
1 c. sugar
1/2 c. buttermilk
1 tsp vanilla
1/2 tsp. baking soda
Stir butter, sugar, and buttermilk until boiling. Remove from heat and add vanilla and baking soda.
HOMEMADE ROOTBEER
16 c. sugar
1 bottle rootbeer extract
5 gal water
3-4 lbs dry ice
Mix sugar, extract, and water. Add dry ice about 20-30 minutes before serving.
ORANGE JULIUS
1 6oz can frozen orange juice
1 tsp vanilla
1/2 c. sugar
1 1/2 c. cold water
1/2 c. milk
1 tray of ice
Blend in blender. Serve immediately.
PEACH BAVARIAN
1 16 oz. can sliced peaches
1 3 0z. pkgs jello, peach flavor
1/2 c. sugar
2 c. boiling water
1 tsp. almond extract
1 8 oz. carton whipped topping
Drain peaches, resercing 2/3 c. peach juice. Chop peaches into small pieces, set aside. In a bowl, dissolve jello and sugar in boiling water. Stir in reserved syrup. Chill until slightly thickened. Stir extract into whipped topping; gently fold into Jello mixture. Fold in peaches. Pour into an oiled 6 cup mold. Chill overnight.
CHIMICHANGAS
1 1/2 lb. boneless round steak
1 onion
1 c. sliced celery
1 c. seasoned tomato sauce
2 tsp worcestershire sauce
1/2 tsp garlic powder
1 green pepper
fresh mushrooms
Cut steak intp strips 1/2" wide and 2" long. Cook in crockpot with onion, celery, tomato juice, worcestershire sauce, and garlic for 6-8 hours. Saute green onion pepper and mushrooms to add at the end. Roll meat mixture inside flour tortillas and deep fry. Serve with salsa, lettuce, fresh diced tomatos, and sour cream.
