1 Tbsp. cornstarch
1 Tbsp. cold water
½ c. white sugar
½ c. soy sauce
¼ c. cider vinegar
1 clove garlic, minced
½ tsp. ground ginger
¼ tsp. black pepper
In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper. We’ve talked about ginger before and you can use either ground ginger as directed or about 1 1/4 tsp. of fresh ginger. Combine your ingredients in the
4 sweet potatoes, cut into French fries
2 tablespoons canola oil
Seasoning to taste
I used –
1/2 tsp. garam masala
1/4 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. black pepper
Another option –
3 tablespoons taco seasoning mix
1/4 teaspoon cayenne pepper
Preheat the oven to 400 degrees F.
In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets that are lined with foil and coated with cooking spray.
Bake for 45 minutes, or until crispy and brown.
2-2½ lbs cut up chicken
1 cup H2O
¼ cup soy sauce
¼ cup sugar
garlic powder
Put everything in a skillet on 325 until boiling, lower heat to 275 and put a lid on it. After ½ an hour, turn over chicken. If half the liquid is gone, return lid to skillet. If most of the liquid remains, leave lid off. Simmer 20 minutes more, then turn up the heat to condense the liquid into a caramelized sauce, while turning chicken a few times to coat it. Serve with rice.
Put 4 cups homemade yogurt in cheesecloth and hang it above a bowl to strain. Turn little oven on at 350 to heat and make a crust of the following –
Crush rice based cold cereal (a 2 to 1 ratio of Rice Chex to Rice Krispies works well) until you have one cup of crumbs. Combine with scant ¼ cup melted butter and 3 T. sugar. Press into heart shaped pan and bake until browned around the edges.
While the crust cools, turn oven down to 250 and combine 4 eggs, ½ cup sugar, ½ teaspoon salt and 1 ½ teaspoons vanilla. Add strained yogurt, discarding liquid and whisk until smmoth. Pour over crust and cook until entire top turns a darker creamy yellow. Cool and eat.
| CAKE 1 cup all-purpose flour 1 cup whole wheat flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon cinnamon ½ teaspoon ginger ¼ teaspoon nutmeg 1 ½ cups white sugar 1 cup vegetable oil 3 eggs 1 teaspoon vanilla extract 2 cups shredded carrots ¾ cup unsweetened flaked coconut 1 cup chopped walnuts ¾ cup drained crushed pineapple ½ cup raisins ICING 1 (8 ounce) package cream cheese 1/4 cup butter, softened 2 cups confectioners’ sugar 1 teaspoon vanilla extract |
| 1. | Preheat oven to 350 degrees F. Grease and flour a 9×13 inch pan. |
| 2. | Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts, raisins and pineapple. |
| 3. | Pour into 9×13 inch pan. Bake at 350 degrees for about 50 minutes. Don’t panic, the center will sink a little. Allow to cool. |
| 4. | To make the frosting: Cream the butter and cream cheese until smooth. Add the vanilla and confectioners’ sugar and beat until creamy. |
1/4 cup vegetable oil
2 tablespoons white wine vinegar
1/4 cup white sugar
1/8 teaspoon paprika
1 tablespoon sesame seeds
1-1/2 teaspoons poppy seeds
OR
1 tablespoon toasted sesame seeds
1-1/2 teaspoons poppy seeds
1/4 cup white sugar
1 teaspoon minced onion
1/8 teaspoon paprika
1/4 cup cider vinegar
1/4 cup vegetable oil
2 cups butter
1 ½ cups sugar
2 cups brown sugar
4 eggs
1 tablespoon vanilla
5 cups flour
1 cup quick oatmeal
1 ½ teaspoons baking soda
1 ½ teaspoon salt
2 cups chocolate chips
350 degrees Fahrenheit
1/2 cup shortening
1 1/2 cups white sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder 1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
(optional)
1 cup semisweet chocolate
chips
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.
5 lb chub ground turkey from Smart & Final
15 oz seasoned Italian breadcrumbs
1/2 cup Parmesan
garlic
oregano
salt
pepper
5 eggs
1/4 cup butter (=1/2 a stick)
2 tablespoons flour
¼ teaspoon salt
¼ teaspoon garlic powder
2 cups whole milk
½ cup parmesan cheese
Melt butter over low heat. Add flour, salt and garlic powder, mixing with a whisk until bubbly, being careful not to brown it. Add the milk, whisk for 30 seconds and then add the cheese, whisking until smooth. Continue to stir over low heat until it thickens and just starts to bubble.
½ a large onion, diced
1-2 cloves garlic, pressed OR 1/8 tsp. powdered garlic
2 ½ cups canned tomatoes (I used 1 ½ cups crushed and 1 cup diced)
½ tablespoon dried basil
1 teaspoon dried oregano
salt to taste
Saute onion and garlic until transparent. Add remaining ingredients and simmer up to two hours.
2 tablespoons Nakano® Seasoned Rice Vinegar – Original
1 large mango, diced 1/4-inch
1 tablespoon minced red onion
1 tablespoon minced ginger
1 tablespoon chopped mint
2 tablespoons sweetened flaked coconut
8-10 uncooked lasagna noodles
1 1/2 pound ground beef or ground turkey
1 tsp. Italian seasoning
28-ounce jar spaghetti sauce
4-ounce can sliced mushrooms, optional
1 pkg. frozen spinach, thawed
6 ounce low-fat ricotta cheese
6 ounce sour cream
4 ounce cream cheese
1/3 cup water
2 cups shredded mozzarella cheese
Brown ground beef in skillet. Drain. Stir in Italian
seasoning. Combine sauce, mushrooms, spinach, ricotta, sour
cream, and cream cheese. Break noodles into thirds. Place half
in bottom of greased crock pot. Spread half of ground beef
mixture over noodles in crock pot. On top of beef, layer 1/2
of sauce, 1/2 of water, and 1/2 of mozzarella cheese. Repeat
all layers. Cover. Cook for at least 5 hours on low or jump-
start and cook on high for 1 hour and low for 3.
6-8 potatoes, peeled
6 bacon strips
3-4 leeks
salt
pepper
one cup grated Cheddar cheese
Cook the potatoes in boiling water until tender. Drain. In skillet, fry bacon until crisp and drain on paper towels. Trim leeks so that you have the white part and a small amount of green. Wash well, and slice thin. Add leeks to pan, and sauté over medium heat until soft. Slice the boiled potatoes, and arrange half in the bottom of a pie plate. Season with salt and pepper. Layer with bacon, leeks and one half of the cheese. Cover with remaining with remaining potatoes and season again. Sprinkle with remaining cheese. Bake at 400 degrees for 30 minutes until top is browned and cheese is melted. Makes 6 servings.
1/4 cup butter
1/4 cup shortening
1/2 cup sugar
1/2 cup molasses
1 egg yolk
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.
Pancake:
3 T butter (salted)
7 eggs
1/4 c cream (or use 1 1/2 c milk, no water, and 4 T butter)
1 1/4 c warm water
1 1/2 c flour
1/4 t salt
Melt butter in a large (12″ cast iron skillet) in an oven preheating to 375 degrees. Mix eggs, flour, and milk and pour into the sizzling butter. Bake for 30-40 minutes until golden brown. Serve at once under jam, crushed canned peaches, powdered sugar with lemon juice, applesauce with dash of cinnamon, or fresh strawberries with whipped cream.
[ if center doesn’t puff, try heating middle on stove over low flame for a minute or 2]
Prior recipe (Large – 9×12 + 8×8: 8 eggs, 2 c milk, 2 c flour, 8 T butter; Small – 9×13: 6 eggs, 1 c milk, 1 c flour, 2 T butter)
Sauce:
1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons light corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
In a small saucepan, combine sugar, buttermilk, butter, corn syrup, baking soda; boil for 7 minutes. Remove from heat and stir in vanilla. Spoon over slices of pancake.
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9×5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed
This is also very good with 1 ½ cups chocolate chips added.