My friend Heather in Real Moms always makes this when it's our turn to bring breakfast. It's SO awesome, I had to have the recipe. I made it for our scrapbooking weekend.
Ingredients:
6 mashed bananas
1 can crushed pineapple
2-10 oz. cartons frozen strawberries (sliced)
12 oz. frozen OJ
Blueberries (I used one carton of frozen)
1/2 c. sugar
1 c. water
Directions:
* Thaw frozen ingredients
* Combine all ingredients in a large freezable container
* Freeze overnight
* Set out 1 hour before serving
Friday, February 22, 2008
Wednesday, February 13, 2008
Make Ahead Mashed Potatoes for a Crowd
Another dish I made for the birthday party. I did these the night before and just heated them up in the crock-pot, as the recipe suggests.
http://www.recipezaar.com/274058
10 lbs russet potatoes
1 lb butter, divided
16 ounces cream cheese
3 cups sour cream
1 bunch chives or green onions, chopped (optional garnish)
1. Butter and cream cheese should be allowed to soften at room temperature for ease of use. Leaving them on the counter while you peel the potatoes should be sufficient.
2. Peel potatoes, rinse, and cut into large chunks. Place in a large stockpot and fill with enough water to cover the potatoes and boil till tender.
3. While potatoes boil, blend 1 1/3 cup butter with the cream cheese. (This is best done in a stand mixer.) Add sour cream and mix well. Set aside.
4. Chop green onions, and refrigerate in a ziplock bag till serving time.
5. Drain cooked potatoes and mash or whip to your liking (I like them super smooth, but some people prefer them lumpy.).
6. Add the dairy blend to the potatoes and mix well. You can either do this in your stock pot, or divide it up into more manageable portions.
7. Once it's all mixed, load it into your crockpot and whack it into the fridge.
8. On serving day, dot the top of the potatoes with the remaining butter. Put the crockpot on low setting for 2-3 hours or until heated thru, then turn down to 'keep warm' setting (if your crockpot has one) till dinner time.
9. Can be served directly from the crockpot for buffet, or divvied up into serving dishes for family style dining.
Servings: 20
http://www.recipezaar.com/274058
10 lbs russet potatoes
1 lb butter, divided
16 ounces cream cheese
3 cups sour cream
1 bunch chives or green onions, chopped (optional garnish)
1. Butter and cream cheese should be allowed to soften at room temperature for ease of use. Leaving them on the counter while you peel the potatoes should be sufficient.
2. Peel potatoes, rinse, and cut into large chunks. Place in a large stockpot and fill with enough water to cover the potatoes and boil till tender.
3. While potatoes boil, blend 1 1/3 cup butter with the cream cheese. (This is best done in a stand mixer.) Add sour cream and mix well. Set aside.
4. Chop green onions, and refrigerate in a ziplock bag till serving time.
5. Drain cooked potatoes and mash or whip to your liking (I like them super smooth, but some people prefer them lumpy.).
6. Add the dairy blend to the potatoes and mix well. You can either do this in your stock pot, or divide it up into more manageable portions.
7. Once it's all mixed, load it into your crockpot and whack it into the fridge.
8. On serving day, dot the top of the potatoes with the remaining butter. Put the crockpot on low setting for 2-3 hours or until heated thru, then turn down to 'keep warm' setting (if your crockpot has one) till dinner time.
9. Can be served directly from the crockpot for buffet, or divvied up into serving dishes for family style dining.
Servings: 20
Classic Macaroni and Cheese
I made this recipe (tripled) for Elise's birthday party and everyone said it was just like Boston Market!
http://www.recipezaar.com/236891
1 lb macaroni
6 tablespoons butter
1/2 cup diced onions
1/4 cup all-purpose flour
1 teaspoon salt (to taste)
pepper
4 cups milk (we use skim)
2 lbs Velveeta cheese, cubed
1. Preheat oven to 350 degrees.
2. Cook macaroni according to package directions. Drain and set aside.
3. Meanwhile, in large sauce pan melt butter. Cook onion in butter till tender but not brown.
4. Stir in flour, salt, and pepper. Cook one minute.
5. Pour in milk. Cook and stir until thickened and bubbly, be sure to scrape bottom as it cooks. Cook and stir 1-2 minutes more.
6. Stir in cheese. Heat and stir until cheese is melted.
7. Stir in cooked macaroni. Pour into large 3 quart casserole dish. Bake at 350 degrees for 45 minutes.
Servings: 10
http://www.recipezaar.com/236891
1 lb macaroni
6 tablespoons butter
1/2 cup diced onions
1/4 cup all-purpose flour
1 teaspoon salt (to taste)
pepper
4 cups milk (we use skim)
2 lbs Velveeta cheese, cubed
1. Preheat oven to 350 degrees.
2. Cook macaroni according to package directions. Drain and set aside.
3. Meanwhile, in large sauce pan melt butter. Cook onion in butter till tender but not brown.
4. Stir in flour, salt, and pepper. Cook one minute.
5. Pour in milk. Cook and stir until thickened and bubbly, be sure to scrape bottom as it cooks. Cook and stir 1-2 minutes more.
6. Stir in cheese. Heat and stir until cheese is melted.
7. Stir in cooked macaroni. Pour into large 3 quart casserole dish. Bake at 350 degrees for 45 minutes.
Servings: 10
Tuesday, January 22, 2008
Hurricane Punch
Mix the following in a large punchbowl:
10 oz amaretto liqueur
1 1/4 cups light rum
1 1/4 cups dark rum
7 1/2 cups orange juice
7 1/2 cups pinneapple juice
3 tbsp. and 1 tsp. lemon juice
4 limes sliced
10 dashes grenadine syrup
5 oranges sliced
maraschino cherries to garnish
Add ice. Serve
Murder Mystery Bread Pudding
Pudding:
18 inch loaf French Bread
3 cups milk
3 eggs, beaten
2 cups sugar
1 tbsp. vanilla
1 tsp. cinnamon
1 cup raisins
3 tbsp.butter
Sauce:
1 stick butter
1 cup sugar
1 egg, beaten
1/2 cup bourbon
Tear the bread into bite-size pieces in a large bowl. Cover with milk and soak for 60 minutes. Mix well. Add egg and sugar. Stir in vanilla, cinnamon and raisins. Melt butter in a 9x13x2 bakng dish. Coat the pan well with butter. Pour pudding into dish. Bake at 375 degrees for 60 minutes.
Sauce: heat butter and sugar in top of a double boiler. Slowly whisk in egg. cool slightly. Add bourbon. Serve warm over pudding or in a suaceboat on the side. 12 servings.
18 inch loaf French Bread
3 cups milk
3 eggs, beaten
2 cups sugar
1 tbsp. vanilla
1 tsp. cinnamon
1 cup raisins
3 tbsp.butter
Sauce:
1 stick butter
1 cup sugar
1 egg, beaten
1/2 cup bourbon
Tear the bread into bite-size pieces in a large bowl. Cover with milk and soak for 60 minutes. Mix well. Add egg and sugar. Stir in vanilla, cinnamon and raisins. Melt butter in a 9x13x2 bakng dish. Coat the pan well with butter. Pour pudding into dish. Bake at 375 degrees for 60 minutes.
Sauce: heat butter and sugar in top of a double boiler. Slowly whisk in egg. cool slightly. Add bourbon. Serve warm over pudding or in a suaceboat on the side. 12 servings.
Tuesday, January 08, 2008
Taco Chili
Here's a recipe I made up by combining some Taco Soup recipes I found.
Ingredients:
2 lbs. ground beef
1 onion, diced
2 (15 oz) cans black beans, drained and rinsed
2 (14.5 oz) cans diced tomatoes, undrained
2 (15.25 oz) cans whole kernel corn, undrained
2 (14.5 oz) cans diced tomatoes with chilies, undrained
2 pkgs taco seasoning
1 can water
1 pkg Mexican shredded cheese
1 bag Fritos
Directions:
* Brown ground beef and onion
* Combine all ingredients except cheese and chips in large slow cooker
* Cook on low for 4-6 hours
* Serve with cheese and fritos
Servings: 12
Ingredients:
2 lbs. ground beef
1 onion, diced
2 (15 oz) cans black beans, drained and rinsed
2 (14.5 oz) cans diced tomatoes, undrained
2 (15.25 oz) cans whole kernel corn, undrained
2 (14.5 oz) cans diced tomatoes with chilies, undrained
2 pkgs taco seasoning
1 can water
1 pkg Mexican shredded cheese
1 bag Fritos
Directions:
* Brown ground beef and onion
* Combine all ingredients except cheese and chips in large slow cooker
* Cook on low for 4-6 hours
* Serve with cheese and fritos
Servings: 12
Sunday, December 16, 2007
Russian Tea
Made by my friend for a special evening with fellow moms. It was SO good!
2 quarts Apple Cider
2 cups Pineapple Juice
2 cups Orange Juice
1/2 cup lemon juice
1/2 cup sugar
1/2-1 teaspoon of ground cinnamon
1/2-1 teaspoon of ground cloves
(The recipe did call for 2-3 sticks of cinnamon and 12 whole cloves, but I substituted the ground stuff)
I put it in my crock pot on low about 4 hours before I planned to serve it. The recipe did say to bring it to a boil first, but I imagine it would be just for the benefit of the whole spices if you were using those.
2 quarts Apple Cider
2 cups Pineapple Juice
2 cups Orange Juice
1/2 cup lemon juice
1/2 cup sugar
1/2-1 teaspoon of ground cinnamon
1/2-1 teaspoon of ground cloves
(The recipe did call for 2-3 sticks of cinnamon and 12 whole cloves, but I substituted the ground stuff)
I put it in my crock pot on low about 4 hours before I planned to serve it. The recipe did say to bring it to a boil first, but I imagine it would be just for the benefit of the whole spices if you were using those.
Friday, September 21, 2007
Three-Way Chili (Cincy Style)
INGREDIENTS:
1 1/2 pounds ground beef
1 Small onion, chopped
1 can tomato sauce (29 oz.)
1 can peeled whole tomatoes (14 ½ oz.)
1/2 teaspoon Cinnamon
1/2 teaspoon Allspice
1 tsp. Salt
1/2 teaspoon Pepper
1 1/2 tablespoons Chili powder
1 tbsp white vinegar
1 clove garlic
3 bay leaves
spaghetti
Cheddar cheese block, finely shredded
oyster crackers
DIRECTIONS:
Brown meat. Add onions to the meat. Cook 3-5 minutes. Drain grease. Place meat and onions in a large pan or crock-pot. Add rest of ingredients. Cook slowly 4-5 hours, covered. Remove bay leaves and garlic before serving. Serve on a bed of spaghetti and top with grated cheddar cheese and oyster crackers.
Serves: 6
Quick Chicken Curry
INGREDIENTS:
1 cup onion, chopped
1 clove garlic, chopped
1/4 cup butter
1/2 cup flour
2 1/2 cups milk
3/4 cup cream of coconut
2 tablespoons curry powder
3 cubes chicken bouillon
1/4 cup lemon juice
1 cooked chicken, shredded (1 rotisserie chicken = 3 cups)
rice
Toasted coconut
Cashews
Raisins
DIRECTIONS:
1. In a large skillet, cook onion and garlic in butter until tender. Stir in flour. Gradually add milk, stirring until smooth. Add coconut, curry and bouillon. Cook over medium heat until thickened. Add lemon juice. Reduce heat and simmer 10 minutes. Add chicken and cook 10 more minutes.
2. Serve with rice over condiments (toasted flake coconut, cashews, raisins).
Serving Ideas: Serve with rice over condiments (toasted flake coconut, cashews, raisins).
Serves: 6
Wednesday, September 19, 2007
Sweet n Sassy BBQ Pork Sandwiches
This is so good and it is SO EASY TO MAKE!
1 14 oz. can beef broth
3 pounds boneless pork ribs
1 18 oz. bottle BBQ sauce (we likeFamous Dave's Sweet n Sassy)
12 Hamburger Buns
Pour can of broth into slow cooker, add meat. Cook on high for 4 hours or until shreds easily.
Remove meat, shred with two forks. Combine with BBQ sauce and bake at 350 for 30 minutes.
Cool and freeze in bags. Serves 12.
Dad's Chicken Parmesan
Ingredients:
4 - large whole boneless skinless chicken breasts
4 eggs combine w/ 1t salt and ¼ t pepper
4 C dry bread crumbs – season w/ parmesan cheese
8T olive oil
8T unsalted butter
4C Italian tomato sauce (pre-mixed sauces are good)
1 pound grated mozzarella cheese
Preparation:
1. Preheat oven to 400 degrees F
2. Slice chicken breasts in half
3. Dip chicken in eggs and then coat w/ bread crumbs
4. Sautee chicken in olive oil and butter until brown
5. Coat bottom of a baking dish with tomato sauce, add chicken cutlets, and then cover w/ tomato sauce.
6. Add parmesan cheese over the sauce and bake for about 20 minutes.
7. Add mozzarella cheese to top of the dish and bake for 10 minutes or so until cheese is melted.
8. Cool and freeze. Reheat chicken mixture and serve over fresh spaghetti.
Serves 12
Lazy Lasagna (b/c aren't we all lazy?)
1 pound ground round
1 (26-ounce) jar low-fat spaghetti sauce
1 (16-ounce) carton fat-free cottage cheese
2 tablespoons grated Parmesan cheese
Cooking spray
1 (8-ounce) package precooked lasagna noodles
1 cup (4 ounces) preshredded reduced-fat mild cheddar cheese
Chopped fresh parsley (optional)
Preheat oven to 350°.
Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return meat to pan.
Add sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Combine cottage and Parmesan cheeses in a bowl; set aside.
Spread 1/2 cup meat mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over meat mixture;
top with half of cottage cheese mixture, 1 cup meat mixture, and 1/3 cup cheddar cheese. Repeat layers, ending with noodles.
Spread remaining meat mixture over noodles. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with 1/3 cup cheddar cheese, and
bake 5 more minutes or until cheese melts. Cool and Freeze. Serves 8
123 Jambalaya
1 large onion, diced
1 pound smoked sausage, cut into 1/4-inch slices
1 tablespoon olive oil
4 cups chopped cooked chicken
3 cups uncooked long-grain rice
2 (10 1/2-ounce) cans French onion soup, undiluted
1 (14 1/2-ounce) can chicken broth
1 (14 1/2-ounce) can beef broth
2 to 3 teaspoons Creole seasoning
Sauté first 3 ingredients in hot oil in a Dutch oven 4 to 5 minutes or
until sausage is browned. Stir in chicken and next 6 ingredients.
Bake, covered, at 350° for 40 minutes, stirring after 30 minutes. Serves 4-6
Garlic Mashed Potatoes
11 medium red potatoes
4 cloves garlic -- minced
2 tablespoons butter
2/3 cup fat free milk, ,warmed
3/4 teaspoon salt
1/3 cup and teapsoons Parmesan cheese
Place potatoes and garlic in a large saucepan; cover with water.
Bring to a boil. Reduce heat.
Cover and simmer for 20-25 minutes or until tender.
Drain well. Add the butter, salt, milk and mash. Stir in cheese. Freeze.
Serves 8Jumbo Stuffed Shells
http://food.ivillage.com/recipefinder/display/0,,gc3c,00.html
1 (12 oz) package jumbo shells
1 1/2 pounds sirloin
2 egg whites
1/4 cup parmesan cheese
1/4 cup italian bread crumbs
1 tablespoon parsley
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
Tomato Sauce
1 1/2 (8 oz) packages mozzerella cheese
For Tomato Sauce:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 cups tomato juice
1 (6-ounce) can tomato paste
1/2 teaspoon sugar
Salt and pepper to taste
For Tomato Sauce:
In skillet, saute onion in olive oil until tender. Add remaining ingredients; simmer 10 minutes.
Cook pasta shells. Cook sirloin, add egg whites, parmesan cheese and
1/2 package mozzerella, crumbs, seasonings.
Pour half the sauce in a baking dish.
Stuff shells with filling. Arrange shells in dish and cover with remaining sauce.
Freeze. Bake at 350 for 25-30 minutes then add mozzerella cheese and
bake an add'l 10 minutes.
Serves 6-8
1 (12 oz) package jumbo shells 1 1/2 pounds sirloin
2 egg whites
1/4 cup parmesan cheese
1/4 cup italian bread crumbs
1 tablespoon parsley
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
Tomato Sauce
1 1/2 (8 oz) packages mozzerella cheese
For Tomato Sauce:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 cups tomato juice
1 (6-ounce) can tomato paste
1/2 teaspoon sugar
Salt and pepper to taste
For Tomato Sauce:
In skillet, saute onion in olive oil until tender. Add remaining ingredients; simmer 10 minutes.
Cook pasta shells. Cook sirloin, add egg whites, parmesan cheese and
1/2 package mozzerella, crumbs, seasonings.
Pour half the sauce in a baking dish.
Stuff shells with filling. Arrange shells in dish and cover with remaining sauce.
Freeze. Bake at 350 for 25-30 minutes then add mozzerella cheese and
bake an add'l 10 minutes.
Serves 6-8
Garlic Pizza Crust
| 4 Tbsp. yeast |
| 4 c tepid water (90*) |
| 4 Tbsp. sugar |
| 1 c oil |
| 2 tsp. salt |
| 12 cups flour |
| 6 cloves crushed garlic |
| 8 cups mozzerella cheese |
| 4 cans pizza sauce |
| 2 packages mushrooms or your favorite topping |
| Dissolve yeast in water and add sugar. Wait a few minutes then add oil and salt and garlic.Mix in 3 cups flour and mix about 10 min |
| till it leaves the side of the mixer bowl. Add remaining flour with dough hook or by hand. Knead until smooth. Section and place in freezer bags. |
| To BAKE OPTION #1: Remove from freezer and place dough into greased bowl. Cover with towel and allow to thaw and rise for 3 - 6 hours. |
| Allow to rise twice in the bowl. Punch down. Oil baking sheets using fingers press out to edges.Poke crust with forks. (You can use a pie pan to make deep dish or a round pizza pan for a thinner crust. Both turned out good for us) |
| Serving Size- 16 (2 pieces each). Let rise a bit and top. Bake at 425* for 20 min. |
Monday, August 13, 2007
Out-Of-This-World Waffles
During our recent visit, Michelle ran out of waffle mix, so she graciously made some from scratch. The batter looked really runny, but they turned out wonderful! Taken from The Ultimate Southern Living Cookbook.
INGREDIENTS:
2 1/2 cups all purpose flour
1 tablespoon + 1 teaspon baking powder
3/4 teaspoon salt
1 1/2 tablespoons sugar
2 large eggs, beaten
2 1/2 cups milk
3/4 cup vegetable oil
DIRECTIONS:
1.Combine dry ingredients in a large bowl.
2.Combine eggs, milk and oil. Add to flour mixture, stirring with a wire whisk just until dry ingredients are moistened.
3.Cook in preheated, oiled, waffle iron until golden
INGREDIENTS:
2 1/2 cups all purpose flour
1 tablespoon + 1 teaspon baking powder
3/4 teaspoon salt
1 1/2 tablespoons sugar
2 large eggs, beaten
2 1/2 cups milk
3/4 cup vegetable oil
DIRECTIONS:
1.Combine dry ingredients in a large bowl.
2.Combine eggs, milk and oil. Add to flour mixture, stirring with a wire whisk just until dry ingredients are moistened.
3.Cook in preheated, oiled, waffle iron until golden
Monday, July 23, 2007
Easy Lasagna Rolls
Serving Size : 6
Categories : Pasta
INGREDIENTS:
12 lasagna noodles -- cooked, drained
2 cups cottage cheese
1 1/2 cups mozzarella cheese -- shredded
1/2 cup parmesan cheese
2 eggs
2 tablespoons parsley -- chopped
32 ounces spaghetti sauce
2 cups mozzarella cheese -- shredded
DIRECTIONS:
Mix cottage cheese, 1-1/2 cup mozzarella and parmesan cheese with eggs and parsley.
Place one lasagna noodle on work surface.
Spread 1/3 cup cheese mixture on noodle evenly.
Roll up tightly like a pinwheel.
Place seamside down in baking pan, that has 2 cup of
spaghetti sauce in bottom.
Continue until with remaining ingredients.
Cover rolls with remaining sauce and sprinkle with additional mozzarella
cheese.
Bake, covered, 350 degrees 1 ½ hours
NOTES :
* Lasagna Noodles come 16 per pkg
* Don't drain noodles, as they will stick together
* Use less than 1/4 cup filling or make slightly more filling
Categories : Pasta
INGREDIENTS:
12 lasagna noodles -- cooked, drained
2 cups cottage cheese
1 1/2 cups mozzarella cheese -- shredded
1/2 cup parmesan cheese
2 eggs
2 tablespoons parsley -- chopped
32 ounces spaghetti sauce
2 cups mozzarella cheese -- shredded
DIRECTIONS:
Mix cottage cheese, 1-1/2 cup mozzarella and parmesan cheese with eggs and parsley.
Place one lasagna noodle on work surface.
Spread 1/3 cup cheese mixture on noodle evenly.
Roll up tightly like a pinwheel.
Place seamside down in baking pan, that has 2 cup of
spaghetti sauce in bottom.
Continue until with remaining ingredients.
Cover rolls with remaining sauce and sprinkle with additional mozzarella
cheese.
Bake, covered, 350 degrees 1 ½ hours
NOTES :
* Lasagna Noodles come 16 per pkg
* Don't drain noodles, as they will stick together
* Use less than 1/4 cup filling or make slightly more filling
Beef Enchiladas
Serving Size : 12
Categories : Main Dish
INGREDIENTS:
4 pounds chuck roast -- boneless
2 tablespoons oil
4 small onions -- sliced
2 teaspoons salt
2 teaspoons pepper
2 teaspoons cumin seeds
2 cans green chilis -- peeled and diced (4.5 oz cans)
1 can canned tomatoes -- diced and peeled (14.5 oz can)
8 large tortillas -- 10-12 inch size
1 pound Cheddar cheese -- shredded
4 cups enchilada sauce -- Green or red
DIRECTIONS:
Brown roast on all sides in oil in saucepan. Place roast in slow cooker
Add remaining ingredients except tortillas, cheese and sauce
Cover. Cook on High 4-5 hours
Shred meat with fork and return to slow cooker
Warm tortillas in oven. Heat enchilada sacue. Fill each tortilla with 3/4
cup beef mixture and 1/2 cup cheese. Roll up and serve with sauce.
Source:
"Fix It and Forget It Cookbook"
Categories : Main Dish
INGREDIENTS:
4 pounds chuck roast -- boneless
2 tablespoons oil
4 small onions -- sliced
2 teaspoons salt
2 teaspoons pepper
2 teaspoons cumin seeds
2 cans green chilis -- peeled and diced (4.5 oz cans)
1 can canned tomatoes -- diced and peeled (14.5 oz can)
8 large tortillas -- 10-12 inch size
1 pound Cheddar cheese -- shredded
4 cups enchilada sauce -- Green or red
DIRECTIONS:
Brown roast on all sides in oil in saucepan. Place roast in slow cooker
Add remaining ingredients except tortillas, cheese and sauce
Cover. Cook on High 4-5 hours
Shred meat with fork and return to slow cooker
Warm tortillas in oven. Heat enchilada sacue. Fill each tortilla with 3/4
cup beef mixture and 1/2 cup cheese. Roll up and serve with sauce.
Source:
"Fix It and Forget It Cookbook"
Funky Chicken with Sesame Noodles
Serving Size : 8
INGREDIENTS:
Sesame Noodles
1 lb spaghettini -- (get the thinnest spaghetti you can find)
1/2 cup soy sauce
1/4 cup sesame oil
1/3 cup sugar
3 scallions -- thinly sliced
1/4 cup sesame seeds
Funky Chicken
1/4 cup soy sauce
1/4 cup teriyaki sauce
2 cloves garlic -- minced
1/4 cup brown sugar
1 teaspoon ginger -- fresh chopped (or 1/4 teaspoon dried)
4 chicken breasts -- boneless, skinless
sesame oil -- for sauteeing
DIRECTIONS:
First make the sesame noodes: Cook the spaghetti according to package
directions.
Drain (I also rinse).
In a jar, add the soy sauce, sesame oil and the sugar.
Shake until well blended and the sugar has dissolved.
Pour this over the pasta.
Toss with scallions and sprinkle with the sesame seeds.
Set aside while you marinate and then cook the chicken.
Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic,
brown sugar and the ginger.
Make sure the sugar has pretty much dissolved.
Add the chicken, making sure it's all coated with the sauce.
Cover and stick in the fridge for 2-3 hours.
Remove the chicken from the marinade, and toss out the marinade left at
the bottom of the bowl.
Heat the sesame oil in a large non-stick pan.
Add the chicken in batches and saute for about 10 minutes, or until done,
adding more sesame oil as needed.
Remove the chicken from the pan and let cool slightly.
Slice the chicken diagonally into thin strips.
Serve the chicken over the sesame noodles.
Stand back and watch your guests/children/loved ones inhale this dish.
Description:
"This has to be one of the most amazing chicken dishes I have ever
made or eaten. It's really scary to watch people just attack this dish
and practically inhale it in one breath. Brush up on your Heimlich
Maneuver, people do get a little over-enthusiastic"
http://www.recipezaar.com/76930
INGREDIENTS:
Sesame Noodles
1 lb spaghettini -- (get the thinnest spaghetti you can find)
1/2 cup soy sauce
1/4 cup sesame oil
1/3 cup sugar
3 scallions -- thinly sliced
1/4 cup sesame seeds
Funky Chicken
1/4 cup soy sauce
1/4 cup teriyaki sauce
2 cloves garlic -- minced
1/4 cup brown sugar
1 teaspoon ginger -- fresh chopped (or 1/4 teaspoon dried)
4 chicken breasts -- boneless, skinless
sesame oil -- for sauteeing
DIRECTIONS:
First make the sesame noodes: Cook the spaghetti according to package
directions.
Drain (I also rinse).
In a jar, add the soy sauce, sesame oil and the sugar.
Shake until well blended and the sugar has dissolved.
Pour this over the pasta.
Toss with scallions and sprinkle with the sesame seeds.
Set aside while you marinate and then cook the chicken.
Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic,
brown sugar and the ginger.
Make sure the sugar has pretty much dissolved.
Add the chicken, making sure it's all coated with the sauce.
Cover and stick in the fridge for 2-3 hours.
Remove the chicken from the marinade, and toss out the marinade left at
the bottom of the bowl.
Heat the sesame oil in a large non-stick pan.
Add the chicken in batches and saute for about 10 minutes, or until done,
adding more sesame oil as needed.
Remove the chicken from the pan and let cool slightly.
Slice the chicken diagonally into thin strips.
Serve the chicken over the sesame noodles.
Stand back and watch your guests/children/loved ones inhale this dish.
Description:
"This has to be one of the most amazing chicken dishes I have ever
made or eaten. It's really scary to watch people just attack this dish
and practically inhale it in one breath. Brush up on your Heimlich
Maneuver, people do get a little over-enthusiastic"
http://www.recipezaar.com/76930
Subscribe to:
Posts (Atom)