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Recipes
KUNG PAO CHICKEN
By stepjo7269
Internet
- Mash together in small bowl:
- 100 g chicken - cut into chunks
- chopped onion (allowed amount)
- 1-2 tea. sambal oelek
- red pepper flakes (optional)
- Marinade
- 1 part liquid aminos
- 1 part rice vinegar
- Seasoning
- 3 cloves minced garlic
- 1-2 tea. fresh minced ginger root
- Sauce
- Stir together in small bowl:
- 1/2 C. broth
- 1-2 tea. liquid aminos
- 1 tea. rice vinegar
- Directions:
- ●In small dish, combine marinade & chicken. Refrigerate 30 mins - 1 hour.
- ●Preheat non-stick pan over MED-HI heat.
- ●Cook chicken 5-7 mins, browning on all sides.
- ●Add sambal oelek. Cook 1-3 additional mins.
- ●Remove chicken from pan and set aside.
- ●Add onion to pan and cook until tender.
- ●Stir seasoning mixture in with onions. Cook 1-3 mins.
- ●Add sauce mixture to pan. Cook 1-3 mins.
- ●Re-add chicken to pan. Stir. Cook 1-3 mins.
- ●Top with a few dashes of red pepper flakes (optional).
BAKED EGGPLANT
By stepjo7269
Festival Cookbook (Sis Hemphill)
- 1 lg. eggplant
- ½ C. chopped onion
- 2 T. butter
- Dash Worcestershire sauce
- Salt and pepper to taste
- 1 (10 ½ oz.) can cream of mushroom soup, undiluted
- 1 (8 oz.) pkg. round butter crackers, crushed
- Butter
- ●Wash eggplant and cut in half lengthwise. Scoop out pulp, leaving a 1/4 in. shell. Set aside.
- ●Chop pulp and cook in boiling, salted water until tender. Drain.
- ●Combine pulp with other ingredients and mix well.
- ●Spoon filling into eggplant shell and dot with butter.
- ●Place in shallow baking pan.
ITALIAN SALAD DRESSING
By stepjo7269
Makes about 1/2 cup
- 6 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, chopped
- 1 teaspoon dried basil, crumbled
- 1/4 teaspoon dried crushed red pepper
- Pinch of dried oregano
- ● Combine all ingredients in small bowl and whisk to blend.
- ● Season to taste with salt and pepper.
APRICOT-PECAN STUFFED PORK LOIN
By stepjo7269
Southern Living
- 1 1 ½ C. dried apricots
- ½ C. pecans
- 1 clove 1 clove garlic
- ½ tea. salt
- ½ tea. pepper
- 2 T. 2 T. dried thyme, divided
- 1/4 C. 1/4 C. molasses, divided
- 1/4 C. 1/4 C. peanut or vegetable oil, divided
- 1 1 (5 pound) boneless rolled pork loin roast
- 1 C. 1 C. bourbon
- 1 C. 1 C. chicken broth
- 1/4 C. 1/4 C. whipping cream
- 1/4 1/4 tea. salt
- ●Position knife blade in food processor bowl; add first 5 ingredients. Process until coarsely chopped. Add 2 tablespoon thyme, 2 tablespoon molasses, and 2 tablespoons oil; process until mixture is finely chopped, but not smooth.
- ●Flatten to ½ inch thickness using a meat mallet or rolling pin. Repeat with remaining loin half.
- ●Spread apricot mixture evenly on top of pork. Roll each ling half separately, jellyroll fashion, starting with long side. Secure with string and place seam side down in a shallow roasting pan.
- ●Brush with remaining 2 tablespoon oil and sprinkle with remaining 1 tablespoon thyme.
- ●Bring bourbon, chicken broth, and remaining 3 tablespoons molasses to a boil in a large saucepan. Remove from heat. Carefully ignite bourbon mixture with a long match. When flames die, pour over pork roast.
- ●Bake at 350 F. for 1 to ½ hours or until meat thermometer inserted in thickest portion registers 160 degrees. Remove pork from pan, reserving drippings and keep warm.
- ●Add whipping cream and salt to pan drippings; cook over medium-high heat, stirring constantly until slightly thickened.
- ●Slice pork and serve with sauce.
CHOCOLATE CHESS PIE
By stepjo7269
Bessie Smith
- 1 ½ C. sugar
- 3 ½ T. cocoa
- ½ stick butter
- 2 eggs
- 1 small can pet milk
- 1 T. flour
- 1 tea. vanilla
- ●Melt butter and add remaining ingredients.
- ●Pour into an unbaked pie crust.
OVEN-FRIED SESAME CHICKEN
By stepjo7269
221 cal/serving
- 3 T. sesame seeds
- 2 T. all-purpose flour
- 1/4 tea. pepper
- 2 T. soy sauce
- 4 chicken breast halves (about 2 lbs.) skinned
- 2 T. reduced-calorie margarine melted
- ●Combine sesame seeds, flour, and pepper.
- ●Dip chicken pieces into soy sauce. Dredge in sesame seed mixture.
- ●Arrange chicken, bone side down, in a large, shallow, baking dish. Drizzle margarine over chicken.
- ●Bake at 400 F. for 40-45 min or until chicken is tender.
CAJUN SHRIMP SKEWERS
By stepjo7269
Taste of Home By:;Dwayne Veretto, Roswell, New Mexico
- CAJUN BUTTER:
- 3/4 cup canola oil
- 1 medium onion, finely chopped
- 2 tablespoons Cajun seasoning
- 6 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh thyme
- 2 pounds uncooked large shrimp, peeled and deveined
- 1 cup butter, cubed
- 1 teaspoon minced fresh basil
- 1 teaspoon minced fresh tarragon
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 3 drops hot pepper sauce
- Directions:
- ●In a small bowl, combine the first seven ingredients.
- ●Place the shrimp in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade for basting.
- ●In a small saucepan, combine the Cajun butter ingredients; heat until butter is melted. Keep warm.
- ●Drain and discard marinade from shrimp. Thread shrimp onto eight metal or soaked wooden skewers. Grill, uncovered, over medium heat for 2-4 minutes on each side or until shrimp turn pink, basting once with reserved marinade.
- ●Serve with Cajun butter.
FAMOUS PORK CHOPS
By stepjo7269
Allrecipes
- Directions:
- 1 cup crushed butter crackers
- garlic salt to taste
- ground black pepper to taste
- 3 eggs, beaten
- 4 pork chops
- 1/2 cup butter
- ●Preheat oven to 375 degrees F (190 degrees C).
- ●In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well.
- ●In a separate bowl beat eggs.
- ●Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes.
TURNIP GREEN CASSEROLE
By stepjo7269
UMC Cafeteria
- ●Note:
- 1 lbs. Turnip greens with roots, thawed (3 lbs), [12 lbs]
- 1 tea. Sugar (1 T.), [1/4 c.]
- 2/3 C. Cream of mushroom soup (2 c. + 1 T.), [1 2/3 qts. (50 oz can]
- 2/3 C. Mayonnaise (2 c.), [2 qts.]
- 4 tea. Wine vinegar (1/3 c.), [1 1/2 c.]
- 1 ½ tea. Horseradish (1 T.), [1/4 c.]
- 2 Eggs, beaten (6), [12]
- Salt to taste
- Pepper to taste
- 3/4 C. Bread crumbs (1 1/2 c.), [1 1/2 qt.]
- 3 oz. Grated cheese (cheddar) (6 oz.), [1 1/2 lb.]
- (Serves 25)
- [Serves 100]
- ●Blend all ingredients except bread crumbs and cheese.
- ●Pour into lightly oiled pans.
- T●op with bread crumbs and cheese.
CREAM CORN CASSEROLE
By stepjo7269
●Bake at 350 F for 1 to 1 ½ hrs until somewhat set
- 1 can whole kernel corn (drained)
- 1 can creamed corn
- 2 Tblsp. Flour
- 2 Tblsp. Sugar
- l/2 cup milk
- dash salt
- 1 egg
- 1/8 lb. butter melted
- ●Combine flour, sugar & salt. Stir into corn.
- ●Add eggs, milk & butter.
- ●Mix well.