Posts Tagged ‘Let’

Chinese Chicken

Tuesday, July 15th, 2008

2 cup diced uncooked chicken (good sized)
2 tablespoons cornstarch dissolved in 1/2 cup cool water
1 (10 3/4 ounce) can chicken broth or 1 boullion cube dissolved in 1 cup hot water
1 (8 ounce) can water chestnuts
1 (8 ounce) can bamboo shoots
1 (4 ounce) can mushrooms
1 (6 ounce) package frozen Chinese snow peas, pea pods pr 1/2 of a 10 ounce package frozen peas
1/2 cup diagonally sliced celery (optional)
3 tablespoons soy sauce
3 tablespoons oil
Rice- to serve 6

In large skillet, electric skillet at 375 degrees or wok pan; heat oil at high temperature. Fry chicken just until white. Add soy sauce. Add all vegeatables except peas. Stir. Add broth and cornstarch mixture. Stir constantly until liquid clears and thickens. Seperate peas by placing in a strainer and running cold water over them. Add peas. Cover and cook for 4 minutes. Serve over rice.

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Tater-Tot Casserole

Saturday, July 12th, 2008

1 pound hamburger
1/4 cup chopped onions
1/4 cup chopped celery
10 ounce can of condensed mushroom soup
16 ounce package of tater tots

Brown hamburger and drain. Line bottom of oblong baking dish with the hamburger. Chop onions and celery and sprinkle on top of hamburger. Mix the soup with 1/2 can of water and pour on top of everything. Place tater tots on top to cover completely. Bake at 350 degrees for 45 minutes. Yields 5-6 servings.

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Taco Salad

Saturday, July 12th, 2008

1 small head of lettuce, shredded
1/2 large bag Fritos
1 cup grated cheddar cheese
2 tomatoes, cut up
1 teaspoon salt
1/4 teaspoon oregano
1 pound ground chuck
1 tablespoon onion
dash of cayenne pepper
1/2 teaspoon salt
1/4 teaspoon garlic salt
1/2 cup taco sauce

Toss the Fritos, cheddar cheese, tomatoes, salt, lettuce and oregano together. Brown meat and onion. Add remaining ingredients. Simmer for 20 minutes. Add hot ingredients to salad mixture and toss. Serve immediately.

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Appetizing Party Wedges

Tuesday, July 8th, 2008

1/2 cup chopped pecans
1/4 teaspoon salt
2 tablespoons margarine
1 (8 oz) cream cheese
2 teaspoons milk
1 tablespoon grated onion
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1/2 cup dairy sour cream
2 1/2 ounces dried beef finely chopped
1/2 cup green pepper finely chopped
10 cooked crepes
few pecans

In a small skillet, saute the pecans in salt and margarine. In a small bowl, mix the cream cheese with milk, onion, garlic salt, black pepper and sour cream until smooth. Stir in the beef and green pepper. Spread 2-3 Tablespoons of the mixure over each crepe. Make 2 stacks, each 5 crepes high. Sprinkle pecans on top. Refrigerate the result for 1 hour. Cut into wedges for 16-20 apetizer servings.

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Orange Jello Salad

Sunday, July 6th, 2008

1 small package Orange Jello

1/4 cup of sugar

1 cup of water

Medium can of crushed pineapple (with juice)

1 1/2 cup cheddar cheese

chopped nuts (optional, I’d go with walnuts, but that’s my preference)

small carton of Cool Whip

Combine Jello, sugar, water and pineapple and bring them to a boil. Let the mixture cool and put it into the fridge to start to gel. When it’s partially set, fold the cheese and nuts (if your using them) into the mixture. Chill the resulting mixture to almost firm and fold in the Cool Whip. You can enjoy as is or chill further. I’d personally add more Cool Whip to taste, but that’s an individual choice.

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Orange Cranberry Salad

Saturday, June 28th, 2008

2 cups Cranberries
2 cups Sugar
2 Oranges
Zest of 1 Orange
2 packages Lemon Jell-o  (with sugar)
3 cups Water
1 Cup Diced Celery
1 Cup chopped walnuts

Rough chop the cranberries and orange sections, mix with sugar, and orange zest and let sit for 1 hour.  Make the Jell-o with only the three cups of water (forget what the package says).  Put it in the fridge until it starts to set.  Then mix in the the cranberry mixture with all the juice, celery and walnuts.  Stir and chill for several more hours.  If your oranges are especially juicy you should cut the water back to 2.5 cups.

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Brad’s Cheddar Pecan Cheese Ball

Saturday, June 28th, 2008

Mix at least 2 hours ahead of time and let stand in the fridge. Overnight would be better. Take out and let come to room temperature 30 minutes before serving.

8 ounces Cream Cheese
8 ounces Sharp Cheddar (shredded is best since it will half to be worked less)
1 tbsp Worcestershire Sauce
1 tsp Lemon Juice
1 small onion chunked
2 cloves Garlic or 1 tsp Garlic Powder
2 dashes of Hot Sauce

Chopped Pecans

Put onion and garlic in food processor and mince fine. I use garlic powder if the onion seems especially wet. If using garlic powder wait 15 minutes to let the powder soak in the liquid before continuing, it will provide a nicer mouth feel and the ball will hold together better. Mix well in food processor, but don’t overheat it. Scrape the food processor bowl with a rubber spatula and roll cheese mix in a ball or log. Roll the formed cheese in chopped pecans.

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White or Wholewheat Bread

Saturday, June 28th, 2008

Yeast bread can be made from white, unbleached or wholewheat flour.

  • 3/4 cup hot water
  • 2 tablespoon yeast
  • 1/4 cup sugar
  • 8 – 10 cups white or wholewheat flour
  • 1 tablespoon salt
  • 1/4 cup vegetable oil
  • 2-2/3 cup hot water

In a small bowl add 3/4 cup hot water. You want the water just hot enough that you can keep your hand under it. Any hotter than this will kill the culture in the yeast and your bread will not rise. Add the sugar and yeast, mix, cover and let stand 10 minutes.

In a large mixing bowl add 5 cups of flour, salt, water (again just hot enough to keep your hand under it), oil, and yeast mixture. Mix thoroughly with a fork or spoon. Now add 3 more cups of flour and start mixing with your hands. Don’t get nervous, it takes about 10 minutes before everything starts coming together. It should all be quite sticky at this point. Keep mixing. The dough should start cleaning the sides of the bowl and become much more pliable. If it is still sticky add a 1/2 cup of floor at a time until you get the desired consistancy. At this point you can put the dough on a lightly floured table to knead. When the dough feels soft and silky to the touch it is ready. Grease your bowl and put the dough in to rise. Lightly grease the top of the dough and cover with a damp cloth for one hour.

Prepare 3 loaf pans by greasing them lightly. Using your fist punch down the dough. Divide into three equal portions. Again flour the table lightly. Try not to add to much flour as it will make your bread dry. Knead each portion and shape into oblong loaves. Put into greased pans. If you have a problem with the shaping you can always use a rolling pin. Roll each section out to get the air pockets out. Roll it up and tuck the ends underneath. Grease the top of the loaves and then cover with a damp cloth. Let rise 1 hour or until bread is about 2 inches above the pans.

Oven should be at 375′ F and racks should be one notch below center in your oven. Bake for 30 minutes. Bread should be golden brown and it should sound hollow when you tap it with your fingers. Remove bread from oven to cooling racks. For a softer crust brush lightly with butter. Remove bread from pans and let cool before slicing. If bread sticks, run a knife around the pan to loosen.

Enjoy

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