Ingredients:
1 jar dried beef
2 cans Golden Mushroom Soup
3 cups sour cream
6-8 chicken breasts, fat trimmed
Uncle Ben’s Wild Rice (2 boxes)
Directions:
Mix together sour cream and Golden Mushroom Soup.
Spray 9×18 pan with cooking spray, line the pan with the dried beef. roll chicken breasts so they sit on the dried beef in bundles. Put the soup mixture over the chicken. Bake uncovered at 350 degrees for about 1-1/2 hours (original recipe was 2-1/2 hours, but may be too long).
Ingredients:
1 package Garlic and Herb Boursin Cheese
Cherry tomatos halved
Garlic, chopped
Mozzarella cheese
Sausage or ground beef, browned
1/2 half onion chopped
1 cup spinach
Directions:
Remove the seeds and membrane from each half of spaghetti squash
Coat with olive oil, season with:
Garlic Powder
Onion Powder
Red Pepper Flakes
Slap your momma or cajun seasoning
Salt and Pepper
Add half Boursin in each side of squash. Add Cherry tomatoes, spinach and chopped garlic.
400 degrees for 45 minutes, remove from oven.
Mix together, pulling squash from sides. Add mozzarella cheese, browned sausage and onion, a bit more mozzarella cheese, top with basil. Put back in the oven until cheese is melted.
Ingredients:
Wood Ear/Black Fungus Wild Mushrooms
Spinach
Lemon Zest
Lemon or tri-color pasta
Garlic
Olive Oil
Onion Salt
Sprimp
Directions:
Ingredients:
Salmon fillets cut in to bite-sized pieces.
1 cup of prepared rice
Thinly-sliced cucumber
Sliced Avocado
Sesame Seeds
Hot/Spicy Mayo
1 Tbsp honey
2 Tbsp dijon mustard
1 tsp paprika
1 tsp salt
Marinate/Season the Salmon with paprika, honey, dijon mustard and salt mixture. Serve over rice. Add cucumbers, avocado, and sesame seeds. Drizzle with hot/spicy mayo
Ingredients:
1 lb ground beef
1 cup chopped onion
1/2 tsp salt
1 cup shredded cheese
1/2 cup Bisquick or baking mix
1 cup milk
2 eggs
Directions:
Heat oven to 400 degrees. Grease 9″ pie plate. Cook ground beef and onion until beef is brown. Drain. Stir in salt. Spread in pie plate, sprinkle with cheese.
Stir bisquick, milk and eggs until blended. Pour over ground beef and cheese.
Bake about 25 minutes or until knife inserted in center comes out clean.
Ingredients:
2 pounds ground chuck
1 egg, beaten,
1/4 cup milk
1-1/2 tsp salt
1/4 cup bread crumbs
1 small onion, chopped
Ketchup
1/8 cup brown sugar
1 tsp dried mustard
Directions:
Mix egg, milk, salt and bread crumbs. Let stand to soften. Thoroughly combine with meat and chopped onion. In a small bowl, mix katsup, brown sugar and dried mustard.
Shape into loaf and put in crock pot. Top with ketchup mixture. Place potatoes around sides. If potatoes are cut up, coat with butter to keep them from darkening.
Cover, cook on high for 1 hour, then low for 8-9 hours.
Ingredients:
Directions:
Mix sugar, 1/2 cup soy sauce, and mirin in a small bowl. Slice chicken thighs or tenderloins into small pieces. Put chicken in a ziplock bag, add marinade. Set aside in refrigerator for at least an hour.
Chop all vegetables and stir fry in 1 tbsp canola oil and 1 tbsp sesame oil. Remove from pan, set aside.
Add another 1 tbsp canola oil and 1 tbsp sesame oil to the pan, add garlic and ginger, cook for about a minute. Add rice and fried rice seasoning packet. Pan fry until somewhat golden brown. Make a center well in the rice, add the final tbsp canola oil. Scramble the eggs in the middle, then stir in to rice. Stir the vegetables back into the rice.
Put the rice mixture in a greased bundt pan, press gently.
Add 1 tbsp canola oil and 1 tbsp sesame oil into pan. Drain chicken, reserving the liquid. Cook the chicken until no longer pink, covering if necessary. Add the reserved liquid and remaining marinade in. If the sauce is too thin, Mix about 3 Tbsp cornstarch into cold water in a separate cup. Mix cornstarch into chicken mixture to thicken sauce.
Turn out fried rice ring from bundt pan onto a large round plate. Place chicken in the center, top with sesame seeds and scallions.
Ingredients:
2 cups unsifted flour
1 tsp salt
1/4 cup lard
1/2 cup lukewarm water or more as needed
Directions:
Place flour in a large bowl. Stir in salt. Cut in lard with a pastry cutter or use a food processor, the lard particles should be fine. Add water gradually. Toss with a fork to make a stiff dough. Form into a ball and knead thoroughly until smooth and flecked with air bubbles on a lightly floured board. Grease the surface or spray with cooking oil and refrigerate for up to 24 hours.
Divide dough into 8-10 balls. Roll each ball as thin as possible on a floured surface. Place between waxed paper if not cooking right away.
Heat a griddle to a very high temperature, but not smoking. Cook each tortilla on ungreased griddle for about 30 seconds per side.
Ingredients:
Marinade
4 cloves garlic
2 tablespoons adobo seasoning (Lunds/Byerlys)
1 Tbsp cider vinegar
2 tablespoons ancho chile powder or 1 ounce dried ancho chiles, soaked
1/4 cup olive oil
2 teaspoons ground cumin
Salt and freshly ground black pepper
4 pounds boneless, skinless chicken
Directions:
Ingredients:
1 package (7 oz) stir fry rice noodles
1 Tbsp curry powder
1 Tbsp peanut oil
1 tsp salt
1 pound large cleaned and deveined un-cooked shrimp
1 red bell pepper, cut into strips
1/3 cup light coconut milk mixed with 1/4 cup water
2 Tbsp chopped cilantro
1/4 cup golden raisins (if desired)
Directions:
Cook noodles per package directions. In a medium bowl, combine curry powder, oil, salt and shrimp. Heat large skillet. Add pepper and curry shrimp mixture. Cook until shrimp is no longer pink. Add cooked rice noodles and coconut milk mixture. Cook until heated through, about 2 minutes. Remove from heat and sprinkle with cilantro.