Wewah's profile page
Recipes
Chicken Divan
By Wewah
Lauren's favorite dinner!
- 1 package of cooked honey roasted chicken strips
- 1 large head of broccoli
- 2 cans cream of chicken soup
- 1 cup of mayonnaise
- 1 T. lemon juice
- 1 T. curry powder
- 3 cups of cooked rice
Barbecued Red Roast Pork Tenderloin
By Wewah
Combine soy sauce, red wine, honey, sugar, food colouring, crushed garlic and halved shallot in a large bowl
- 2 (375 g) lean pork fillets
- 1 ⁄4 cup soy sauce
- 2 tablespoons dry red wine
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 2 teaspoons red food coloring
- 1 garlic clove
- 1 shallot
- 1 ⁄2 teaspoon Chinese five spice powder
Ebinger's Blackout Cake
By Wewah
by Katie Workman and Todd Coleman
- Serves 10 to 12
- Cake
- 1/2 cup unsweetened Dutch-process cocoa powder
- 2 tablespoons boiling water
- 2 ounces unsweetened chocolate, chopped
- 3/4 cup milk
- 1 cup (2 sticks) unsalted butter, softened slightly
- 2 cups sugar
- 4 large eggs, separated
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Filling
- 1 tablespoon plus 1 3/4 teaspoons unsweetened Dutch-process cocoa powder
- 2 cups boiling water
- 3/4 cup plus 1/2 teaspoon sugar
- 1 ounce bittersweet chocolate, chopped
- 2 tablespoons cornstarch dissolved in 1 tablespoon cold water
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- Frosting
- 12 ounces semisweet chocolate, chopped
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1/2 cup hot water
- 1 tablespoon light corn syrup
- 1 tablespoon vanilla extract
Patriotic Red, White, & Blue Deviled Eggs
By Wewah
These deviled eggs are a great appetizer and will please the crowd
- 1 dozen hard boiled eggs
- 1/4 cup non fat plain yogurt (or desired amount)
- 1 tablespoon mayonnaise (I prefer Hellman's/ Best Foods)
- 1/2 teaspoon dry mustard
- salt & pepper
Chicken Parmesan
By Wewah
Mitch's favorite birthday dinner
- 4 boneless skinless chicken breast halves
- 2 eggs, beaten
- 1 c. Italian style bread crumbs
- 1/2 c. olive oil
- 1 jar (15 1/2 oz.) meat flavor spaghetti sauce
- 1/2 c. grated Parmesan cheese
- 1 c. (4 oz.) shredded Mozzarella cheese
Arizona Dreaming Huevos Rancheors
By Wewah
Salsa: Bring a small pot of water
- 2 lbs. ripe tomatoes
- 4 chili peppers—we used 2 poblano and 2 jalapeno
- 1/2 onion
- 2 tsp. ARIZONA DREAMING
- 1 tsp. PENZEYS MINCED GARLIC
- 1/4-1 tsp. salt (optional, to taste)
- 1-2 TB. oil (we used corn oil)
- 1-2 tsp. ARIZONA DREAMING
- 1 TB. water
- 1/2 Cup mayo regular or light
- 2-3 TB. milk or buttermilk (for extra tangy)
- 1-3 tsp. lemon juice or red wine vinegar (use the larger amount if not using salt)
- 1/4-1 tsp. salt (optional)
- 2 eggs
- 3 corn tortillas
- 1-2 tsp. oil (we used corn oil)
- 1/4-1/2 Cup salsa (if using prepared salsa, add 1 tsp. ARIZONA DREAMING for extra flavor)
Rotisserie Chicken Peanut Noodles
By Wewah
Whisk together the first eight ingredients and set aside
- 1 T sesame oil
- 1/4 cup smooth peanut butter
- 2 T water (or to desired consistency)
- 3 T soy sauce
- 2 T red wine vinegar
- 1/4 cup peanut oil
- 2 T minced garlic
- 1 T minced ginger
- 4 scallions, chopped
- 1/4 c chopped peanuts
- 1/2 lb dried pasta
- Chicken from Rotisserie Chicken, torn into small pieces
- (Optional roasted chili with garlic can be added for those who like a little more spice. Or serve it separately for people to add their own.
Giblet Gravy
By Wewah
Clean meat from turkey neck, add some giblets and mince in the Cuisinart
- 2 cups milk
- 1/4 cup all-purpose flour
- 1/4 cup pan drippings
- 1/2 t. salt
- 1/4 t. pepper
- giblets
- Dash of Kitchen Bouquet for color & flavor
Sesame Chicken
By Wewah
Arrange chicken in a bowl just large enough to hold it Sprinkle on the Herbes de Provence, season with salt and pe...
- 2-3 lbs chicken, cut into strips
- 2 t Herbes de Provence
- Salt and pepper to taste
- 1/2 c. buttermilk
- 3/4 c. unseasoned dry bread crumbs
- 3/4 c. toasted sesame seeds
- 1/3 c. finely chopped Italian parsley
- 4 T. sweet butter, melted
Four-Cheese Pate’
By Wewah
Line a 9-inch pie plate with plastic wrap; set aside Combine first 3 ingredients in a small mixing bowl Beat at me
- 1 8-oz package cream cheese, softened
- 2 T. milk
- 2 T. sour cream
- 3/4 c. chopped pecans, toasted
- 2 8-oz packages cream cheese, softened
- 1 (4 1/2 oz) package Camembert cheese, softened
- 1 (4 oz) package crumbled blue cheese, softened
- 1 c. (4 oz) shredded swiss cheese, softened
- Garnish: pecan halves
- Red & green apple wedges