01/19/16 recipe -Taste USA

Tuesday, January 19, 2016

Baked Teriyaki Chicken

How to make Baked Teriyaki Chicken Recipe - A much requested chicken recipe! Easy to double for a large group. Delicious.

6 servings

Ingredients:
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs

Method:
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425 degrees F (220 degrees C).

Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Baked Teriyaki Chicken

Baked Slow Cooker Chicken

How to make Baked Slow Cooker Chicken Recipe - Baked chicken in a slow cooker for busy people! Put the chicken on in the morning, and have golden brown baked chicken for dinner.

6 servings

Ingredients:
1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika

Method:
Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.

Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumpled aluminum foil.

Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

Baked Slow Cooker Chicken

Baked Salmon II

How to make Baked Salmon II Recipe - This is a great recipe for beginners! This was my first time making fish and it was a hit. Even my 9 year old daughter who wouldn't dream of eating fish EVER had half of my portion.

2 servings

Ingredients:
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon

Method:
In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.

Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.

Preheat oven to 375 degrees F (190 degrees C).

Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Note
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Baked Salmon II

Baked Dijon Salmon

How to make Baked Dijon Salmon Recipe - This is a wonderful way to prepare fresh salmon fillets in the oven. Be sure to make extra, your family will be begging for more!

4 servings

Ingredients:
1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish

Method:
Preheat oven to 400 degrees F (200 degrees C).

In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.

Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.

Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Baked Dijon Salmon

Baked Potato Soup I

How to make Baked Potato Soup I Recipe - Thick and creamy. Uses leftover baked potatoes.

6 servings

Ingredients:
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

Method:
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.

In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth.

Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.

Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Baked Potato Soup I

Baked Pork Chops I

How to make Baked Pork Chops I Recipe - A pork chop recipe that is quick and easy. You may have all the ingredients already in the house. Try serving over rice.

6 servings

Ingredients:
6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine

Method:
Preheat oven to 350 degrees F (175 degrees C).

Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.

Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.

Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Baked Pork Chops I

Baked Kale Chips

How to make Baked Kale Chips Recipe - These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic.

6 servings:

Ingredients:
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

Method:
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.

Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

Bake until the edges brown but are not burnt, 10 to 15 minutes.

Baked Kale Chips

Baked Honey Mustard Chicken

How to make Baked Honey Mustard Chicken Recipe - Quick and easy to prepare, and the kids love it too.

6 servings:

Ingredients:
6 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley

Method:
Preheat oven to 350 degrees F (175 degrees C).

Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well.
Pour 1/2 of this mixture over the chicken, and brush to cover.

Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture.

Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Baked Honey Mustard Chicken

Baked Garlic Parmesan Chicken

How to make Baked Garlic Parmesan Chicken Recipe - A wonderful baked chicken recipe that's quick and easy! Using just a few handy ingredients, create a delicious main dish, that also makes great leftovers if there are any! Serve with a salad and pasta or rice for a quick, scrumptious dinner.

6 servings

Ingredients:
2 tablespoons olive oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves

Method:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper.

Dip each chicken breast in the oil mixture, then in the bread crumb mixture.

Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.

Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Baked Garlic Parmesan Chicken

Baked French Toast

How to make Baked French Toast Recipe - I got this recipe from my sister in law. She and my brother had it at their gift opening after the wedding. I make it any time we have people staying with us, and it is always a hit. You may sprinkle the top with pecans if you wish.

12 servings

Ingredients:
1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
8 eggs
2 cups milk
1 1/2 cups half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup

Method:
Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon.

Pour over bread slices, cover, and refrigerate overnight.

The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.

Bake in preheated oven, uncovered, for 40 minutes.

Baked French Fries I

How to make Baked French Fries I Recipe - This is an easy way to make a great side dish for burgers.

1 servings

Ingredients:
1 large baking potato
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon onion powder

Method:
Preheat oven to 450 degrees F (230 degrees C).

Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.

Bake for 45 minutes in preheated oven.

Baked French Fries I

Baked Dijon Salmon

How to make Baked Dijon Salmon Recipe - This is a wonderful way to prepare fresh salmon fillets in the oven. Be sure to make extra, your family will be begging for more.

Baked Dijon Salmon

Baked Chicken Nuggets

How to make Baked Chicken Nuggets Recipe - A real kid-pleaser! Adults will enjoy this recipe for a tasty appetizer, too! Serve warm with your favorite dipping sauces if desired.

6 servings

Ingredients:
3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted

Method:
Preheat oven to 400 degrees F (200 degrees C).

Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.

Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture.

Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Baked Chicken Nuggets

Baked Asparagus with Balsamic Butter Sauce

How to make Baked Asparagus with Balsamic Butter Sauce Recipe - This is a simple and delicious side dish. Fresh asparagus is baked until tender, and dressed with a blend of butter, soy sauce, and balsamic vinegar.

4 servings

Ingredients:
1 bunch fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar

Method:
Preheat oven to 400 degrees F (200 degrees C).

Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.

Bake asparagus 12 minutes in the preheated oven, or until tender.

Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

Baked Asparagus with Balsamic Butter Sauce

Bake Sale Lemon Bars

How to make Bake Sale Lemon Bars Recipe - They are very, very easy to make, and really fabulously delicious.

36 servings

Ingredients:
1 1/2 cups all-purpose flour
2/3 cup confectioners' sugar
3/4 cup butter or margarine, softened
3 eggs
1 1/2 cups white sugar
3 tablespoons all-purpose flour
1/4 cup lemon juice
1/3 cup confectioners' sugar for decoration

Method:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.

Combine the flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan.

Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust.

Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares.

Bacon Wrapped Smokies

How to make Bacon Wrapped Smokies Recipe - Time consuming but it is well worth it! The brown sugar and bacon grease combine beautifully and give such a great taste.

16 servings:

Ingredients:
1 pound sliced bacon, cut into thirds
1 (14 ounce) package beef cocktail wieners
3/4 cup brown sugar, or to taste

Method:
Preheat the oven to 325 degrees F (165 degrees C).

Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.

Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

Bacon Wrapped Smokies

Baby Back Ribs

How to make Baby Back Ribs Recipe - These are tender and the meat falls right off the bone. Generally, people think of baby back ribs as a meal they would only order when at a restaurant, but they are so easy to make at home. This recipe could not be any more simple.

4 servings:

Ingredients:
2 pounds pork baby back ribs
1 (18 ounce) bottle barbecue sauce

Method:
Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray.

Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.

Preheat oven to 300 degrees F (150 degrees C).

Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.

Awesome Slow Cooker Pot Roast

How to make Awesome Slow Cooker Pot Roast Recipe - This is a very easy recipe for a delicious pot roast. It makes its own gravy. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did. You'll want the cut to be between 5 and 6 pounds.

12 servings

Ingredients:
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Method:
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.

Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Awesome Slow Cooker Pot Roast

Awesome Sausage, Apple and Cranberry Stuffing

How to make Awesome Sausage, Apple and Cranberry Stuffing Recipe - This Thanksgiving stuffing is fantastic! It is very flavorful and fresh-tasting. This recipe will stuff a 10-pound turkey (which serves six) plus extra. I replaced the usual pork sausage with much healthier turkey sausage. Other dried fruits may also be used in place of cranberries.

10 servings

Ingredients:
1 1/2 cups cubed whole wheat bread
3 3/4 cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped
3/4 cup turkey stock
4 tablespoons unsalted butter, melted

Method:
Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.

Awesome Sausage, Apple and Cranberry Stuffing

Awesome Carrot Cake with Cream Cheese Frosting

How to make Awesome Carrot Cake with Cream Cheese Frosting Recipe - This straightforward recipe delivers moist, dense, and delicious carrot cake with pineapple under a cream cheese frosting.

24 servings

Ingredients:
3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
1 1/4 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
3/4 cup chopped pecans
3 1/2 cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract
1 cup chopped pecans

Method:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.

Awesome and Easy Creamy Corn Casserole

How to make Awesome and Easy Creamy Corn Casserole Recipe - This truly is the most delicious stuff! A bit like a cross between corn souffle and a slightly sweet corn pudding! Try it, I know you will love the ease of preparation and especially the taste.

8 servings

Ingredients:
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream

Method:
Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.

In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.

Bake for 45 minutes in the preheated oven, or until the top is golden brown.

Awesome and Easy Creamy Corn Casserole

Aussie Chicken

How to make Aussie Chicken Recipe - This recipe is very similar to a chicken dish served at a local well-known restaurant. A friend of mine was kind enough to share it. It includes chicken breasts topped with mushrooms, bacon and cheese cooked in a honey-mustard sauce.

4 Servings

Ingredients:
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared yellow mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley

Method:
Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.

In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.

Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned.

Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.

Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Aussie Chicken

Aunt Teen's Creamy Chocolate Fudge

How to make Aunt Teen's Creamy Chocolate Fudge Recipe - This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge I've ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so.

48 servings

Ingredients:
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract

Method:
Line an 8x8 inch pan with aluminum foil. Set aside.

In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.

Remove from heat and pour in semisweet chocolate chips and milk chocolate chips.

Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Aunt Teen's Creamy Chocolate Fudge

Asian Orange Chicken

How to make Asian Orange Chicken Recipe - A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall.

4 servings

Ingredients:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

FOR CHICKEN:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

Method:
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.

Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Asian Orange Chicken

Asian Chicken and Rice Lettuce Wraps

How to make Asian Chicken and Rice Lettuce Wraps Recipe - Refreshingly light, yet packed with Asian flavors this amazing meal is ready in less than 20 minutes.

4 servings

Ingredients:
2 cups UNCLE BEN'S® Ready Rice® Jasmine
1 pound ground chicken
1/2 cup Asian stir-fry sauce
1 stalk celery, finely diced
4 green onions, diced
1 carrot, grated
1 (5 ounce) can water chestnuts, diced
1 head romaine lettuce, separated into individual leaves

Method:
Cook UNCLE BEN'S(R) Ready Rice(R) Jasmine according to package directions.

Brown ground chicken in a large non-stick skillet over medium heat, about 10 minutes.

Drain and return chicken to skillet. Add stir fry sauce to chicken, along with celery, green onions, grated carrot, and water chestnuts. Stir to combine over low heat until just heated through, about 5 minutes.

Fill each lettuce leaf with a scoop of jasmine rice and top with a scoop of chicken mixture.

Asian Chicken and Rice Lettuce Wraps

Asian Lettuce Wraps

How to make Asian Lettuce Wraps Recipe - Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal. Each person can build their own fresh, delicious wrap.

4 servings

Ingredients:
16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
1/4 cup hoisin sauce
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 teaspoons minced pickled ginger
1 dash Asian chile pepper sauce, or to taste (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil

Method:
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl.

Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.

Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

Asian Lettuce Wraps

Chinese Take Out Shrimp with Garlic

How to make Chinese Take Out Shrimp with Garlic Recipe - There is a great garlic flavor to this with an underlying heat that is fabulous served over rice!

4 servings

Ingredients:
2 tablespoons canola oil
10 cloves garlic, chopped
1 teaspoon minced fresh ginger root
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
1 cup small white button mushrooms
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1 teaspoon ground black pepper
1 pound peeled and deveined jumbo shrimp
1/2 cup chicken broth
1 tablespoon rice vinegar
2 tablespoons fish sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
1 tablespoon water

Method:
Heat oil in wok or large skillet until very hot. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds.

Add the water chestnuts, snow peas, mushrooms, red pepper flakes, salt, pepper, and shrimp to the pan. Cook, stirring, until shrimp turns pink, 2 to 3 minutes.

Combine the chicken broth, rice vinegar, fish sauce, and dry sherry in a small bowl.

Pour into the shrimp mixture; cook and stir briefly to combine. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened, about 2 minutes.

Chinese Take Out Shrimp with Garlic

Chicken with Chicharo (Snow Peas)

How to make Chicken with Chicharo (Snow Peas) Recipe - This chicken dish is a delight even to any discriminating taste. Serve hot with rice.

6 servings

Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon oyster sauce
salt and pepper to taste
2 pounds bone-in chicken pieces, such as legs, thighs, and wings
1 tomato, diced
1 carrot, sliced
2 stalks celery stalks, sliced
1 pound fresh snow peas, trimmed
1 tablespoon cornstarch
1 teaspoon water

Method:
Heat the oil in a large skillet over medium heat; cook and stir the onion and garlic in the olive oil until fragrant, about 5 minutes. Stir the oyster sauce into the mixture; season with salt and pepper.

Add the chicken and mix; cover and cook for 10 minutes. Add the tomato, carrot, and celery; cover again and cook another 5 minutes.

Cook the chicken pieces until no longer pink at the bone and the juices run clear, an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Fold the snow peas into the mixture.

Whisk the cornstarch and water together in a small bowl until no lumps remain; stir into the liquid in the skillet. Allow the mixture to simmer until the sauce has thickened, about 5 minutes. Serve hot.

Chicken with Chicharo (Snow Peas)

Asian Beef with Snow Peas

How to make Asian Beef with Snow Peas Recipe - Stir-fried beef in a light gingery sauce. Serve over steamed rice or hot egg noodles.

4 servings

Ingredients:
3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas

Method:
In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.

Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned.

Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Asian Beef with Snow Peas

Artichoke Spinach Lasagna

How to make Artichoke Spinach Lasagna Recipe - This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta.

8 servings

Ingredients:
cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled

Method:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.

Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.

Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.

Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.

Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Artichoke Spinach Lasagna

Artichoke Chicken

How to make Artichoke Chicken Recipe - This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!

4 servings

Ingredients:
1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves

Method:
Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.

Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Artichoke Chicken

Artichoke & Spinach Dip Restaurant Style

How to make Artichoke & Spinach Dip Restaurant Style Recipe - Tastes very similar to ones served in chain restaurants in our area. This one uses refrigerated Alfredo sauce as its base to give it a wonderful creamy texture.

12 servings

Ingredients:
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened

Method:
Preheat oven to 350 degrees F (175 degrees C).

Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.

In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese, and cream cheese.

Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

Artichoke & Spinach Dip Restaurant Style

Apple Strudel Muffins

How to make Apple Strudel Muffins Recipe - Fabulous apple muffins with a delicious cinnamon crumb topping! Give them a try -- you won't be sorry!

12 servings

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
2 eggs
1 1/4 teaspoons vanilla
1 1/2 cups chopped apples
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Method:
Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.

In a medium bowl, mix flour, baking powder, baking soda and salt.

In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.

In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.

Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

Apple Strudel Muffins

Apple Squares

How to make Apple Squares Recipe - Apples, nuts and cinnamon make these bars delicious. They hardly last a day at my house!

16 servings

Ingredients:
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup chopped apple
1/2 cup finely chopped walnuts
2 tablespoons white sugar
2 teaspoons ground cinnamon

Method:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside.

In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth.

Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars.

Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.

Apple Squares

Apple Pie by Grandma Ople

How to make Apple Pie by Grandma Ople Recipe - This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well!

8 servings

Ingredients:
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced

Method:
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Apple Pie by Grandma Ople

Apple Crisp III

How to make Apple Crisp III Recipe - Easiest apple crisp ever! This is quick and delicious. Enjoy! Recipe should be brown but not burnt -- will make the house smell good while cooking also.

6 servings

Ingredients:
4 cups sliced apples
1 teaspoon ground cinnamon
1/2 cup water
1 cup white sugar
1/2 cup butter
3/4 cup all-purpose flour

Method:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.

Place apples in prepared dish. Sprinkle with cinnamon. Pour water over all. In a bowl, cream together sugar and butter. Blend in flour. Sprinkle mixture evenly over apples.

Bake in preheated oven 30 to 40 minutes, until apples are tender and crust is golden.

Apple Crisp III

Apple Crisp II

How to make Apple Crisp II Recipe - A simple dessert that's great served with ice cream.

12 servings

Ingredients:
10 cups all-purpose apples, peeled, cored and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted

Method:
Preheat oven to 350 degrees F (175 degree C).

Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.

Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

Bake at 350 degrees F (175 degrees C) for about 45 minutes.

Apple Crisp II

Antipasto Pasta Salad

How to make Antipasto Pasta Salad Recipe - A delicious pasta, meat and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic.

12 servings

Ingredients:
1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

Method:
Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.

In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.

To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

Antipasto Pasta Salad

Anniversary Chicken I

How to make Anniversary Chicken 1 Recipe - I made this chicken for 100 people at my in-laws' 50th wedding anniversary party. Boy, was it a hit!

6 servings

Ingredients:
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish

Method:
Preheat oven to 350 degrees F (175 degrees C).

In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.

Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.

Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

Anniversary Chicken I

Annie's Fruit Salsa and Cinnamon Chips

How to make Annie's Fruit Salsa and Cinnamon Chips Recipe - Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!

10 servings

Ingredients:
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

Method:
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Annie's Fruit Salsa and Cinnamon Chips

Annas Chocolate Chip Cookies

How to make Annas Chocolate Chip Cookies Recipe - This is a recipe my friends' mom gave me and I thought the cookies were excellent!

48 servings

Ingredients:
1 cup butter
1/2 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips

Method:
Preheat the oven to 375 degrees F (190 degrees C).

In a large bowl, cream together the butter and sugar until smooth. Beat in the vanilla and eggs one at a time. Combine the flour, baking soda and salt; stir into the sugar mixture. Finally, mix in the chocolate chips. Drop by tablespoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Remove from baking sheet to cool on wire racks.

Angelas Awesome Enchiladas

How to make Angelas Awesome Enchiladas Recipe - The secret is in the seasonings! I whipped these up on my own using stuff I had on hand. Shredding the chicken is the most time-consuming step, but it's worth it in the end. Give these babies a try! Serve with sour cream and a side of Spanish rice.

8 servings

Ingredients:
2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives

Method:
Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes.

Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.

Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.

Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Angel Hair Pasta with Shrimp and Basil

How to make Angel Hair Pasta with Shrimp and Basil recipe - If you like the ingredients in the name, you'll love the dish. Freshly grated Parmesan cheese makes it complete.

4 servings

Ingredients:
1/4 cup olive oil, divided
1 (8 ounce) package angel hair pasta
1 teaspoon chopped garlic
1 pound large shrimp - peeled and deveined
2 (28 ounce) cans Italian-style diced tomatoes, drained
1/2 cup dry white wine
1/4 cup chopped parsley
3 tablespoons chopped fresh basil
3 tablespoons freshly grated Parmesan cheese

Method:
Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.

Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.

Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.