German Chocolate Cookies

 

 1 Cup sugar
1/2 Cup butter
1 Can evaporated milk
small can of coconut
small package of pecans
3 egg yolks
1 tsp vanilla

Stir sugar, butter, yolks and evaporated milk.

 

 Cook until bubbled for 10 minutes.

 

Stir occasionally.

 

 After cooked add remaining ingredients...coconut, pecans, and vanilla.

 

 

 Reserve 1 1/4 cup of this mixture.

 

 Mix 1 box German Chocolate cake mix, 1/2 Cup melted butter and the rest of above mixture.

 

Roll into balls and push thumb in middle and put a little of remaining icing mixture in the middle.

 

 Cook at 300-325°F for 10 minutes.

Pork Schnitzel

 

 6 Pork Chops (1 1/2 pounds) cut 1/2 inch thick
1/4 cup plus 1 tablespoon all-purpose flour
1 teaspoon seasoned salt
1/4 teaspoon freshly
ground black pepper
1 egg, beaten
2 tablespoons milk
3/4 cup fine dry bread crumbs
1 teaspoon paprika
3 tablespoons vegetable oil
3/4 chicken stock
1/2 teaspoon dried dill weed
1/2 teaspoon onion salt
1/2 cup sour cream
Garnish: Lemon wedges

Pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling. Combine 1/4 cup flour, seasoned salt and pepper. Dredge the cutlets in the seasoned flour. Combine the egg and milk in a shallow bowl. Dip the cutlets in the egg mixture, then into a mixture of the bread crumbs and paprika. Refrigerate for several hours. Heat the oil in a large skillet. Saute the cutlets for 6-8 minutes on each side. Remove the cutlets form the skillet and place on a heated platter to keep warm. Pour the chicken stock into the skillet and stir, scraping to loosen brown bits. Blend the 1 tablespoon flour, dill weed and onion salt into the sour cream. Stir the sour cream mixture into the chicken stock. Cook and stir until mixture thickens. Garnish with lemon wedges and serve with sauce.

 

Serves 6

African Sweet Potato Stew WW )

 

1 tablespoon olive oil

1 large onion, chopped (about 2 cups)

2 cups chopped cabbage (to save time, use packaged slaw mix)

3 to 4 cloves garlic, minced

1 18-ounce can sweet potatoes, drained and chopped

1 14 1/2-ounce can tomato wedges or diced tomatoes, undrained

1 1/2 cups tomato juice

3/4 cup apple juice

1 to 2 teaspoons grated fresh ginger root

1/4 to 1/2 teaspoon red pepper flakes

2 cups frozen cut green beans

1/3 cup natural peanutbutter

Heal oil in a large skillet over medium-high heat.

 

Add onion; Cook, stirring, until tender, about 5 minutes.

 

Mix in cabbage and garlic; Cook, stirring, until cabbage is tender-crisp, about 5 minutes.

 

Stir in sweet potatoes, tomatoes, tomato juice, apple juice, ginger, and red pepper flakes.

 

Reduce heat to medium-low; Cover.

 

Simmer until hot and bubbling, about 6 minutes.

 

Stir in green beans and simmer, uncovered, for 5 minutes.

 

Stir in peanut butter until well blended and hot, about 1 minute.

 

Serve stew with crusty bread and a salad, or spoon it over rice or mashed potatoes.

Per Serving:
261 Calories; 8g Protein; 9g Fat; 40g Carbohydrates; 0 Cholesterol; 425mg Sodium; 8g Fiber.

Crockpot Chili

 

 1 16 oz can kidney beans -- drained
2 14 1/2 oz can tomatoes
2 pounds ground chuck -- coarsely ground
2 medium onions -- coarsely chopped
1 green pepper -- coarsely chopped
2 cloves garlic -- crushed
3 tablespoons chili powder
1 teaspoon pepper
1 teaspoon cumin
salt to taste

Put all ingredients in crock pot in order listed. Stir once. Cover and cook on Low 10-12 hours. (High 5-6 hours).

NOTES : Serve with shredded cheddar cheese and tortilla chips.

Chili's Pico De Gallo

 

 1/2 cup onions, Diced
2 Tbl cilantro, Chopped
1/2 cup tomatoes, Diced
Diced seeded jalapeno, to taste

Dice both the tomatoes and onions. Chop cilantro, dice jalapeno, and add enough jalapeno seeds to suit your desired hotness. Mix all together, and serve.

Pork Thai Stew

 

 2 pounds pork tenderloin cut into 1-inch chunks (I had 1" 'chops' cut from a loin that I put in frozen, then I took them out and cubed them after they cooked 4 hours)
2 cloves garlic, chopped
2 cups sliced red bell pepper
2 TBS white wine vinegar or rice vinegar
1/4 cup teriyaki sauce (home made, recipe follows)
1 tsp crushed red pepper
1/4 cup creamy peanut butter
Cooked rice (I'm using wild rice)
1/2 cup chopped green onion
1/4 cup chopped peanuts

Put tenderloin, garlic, bell pepper, vinegar, teriyaki sauce and red pepper into slow cooker. Cook on Low 8 hours. (If using a newer crock, check it at 4 hours on LOW) If desired, remove meat from pot and shred. Add peanut butter to pot. Add meat. Cook for another 30 minutes. Serve over cooked rice, topped with green onions and chopped peanuts. Makes 6 servings.

Notes: I added 3 cups frozen green peas when I stirred in the peanut butter.

Teriyaki Sauce

3/4 cup water
1/2 cup soy sauce*
3/4 to 1 cup brown sugar
1/4 tsp garlic powder
1/8 tsp ground ginger
1 TBS cornstarch

Combine water, soy sauce, brown sugar, garlic powder, ginger and cornstarch; whisk to mix well. Bring to a boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly. Cool to room temperature. Yield: about 1-1/2 cups sauce.

Useful Tip: I use Lite soy sauce which has less sodium than regular soy sauce.

Bow Thai Chicken

Pillsbury Bake-Off winner

7 1/2 oz. (3 cups) uncooked bow tie pasta

1/8 teaspoon curry powder
2 teaspoons soy sauce
1/2 to 3/4 lb. chicken breast strips for stir-frying, cut in half crosswise
1 tablespoon oil
1 (1-lb.) pkg. Green Giant Create A Meal! Frozen Szechuan Stir Fry Meal Starter
2 teaspoons lime juice
1 teaspoon peanut butter
3/4 cup purchased Alfredo sauce
3 tablespoons coconut
3 green onions, sliced
Lime wedges, if desired

1. Cook pasta in large saucepan to desired doneness as directed on package. Drain; return to saucepan. Cover to keep warm.

2. Meanwhile, in medium bowl, combine curry powder and soy sauce. Add chicken strips; toss to coat. Heat oil in large skillet or wok over medium-high heat until hot. Add chicken; cook and stir 4 to 5 minutes or until no longer pink in center.

3. Add frozen sauce and vegetables from meal starter. Bring to a boil. Reduce heat; cover and cook 6 to 9 minutes or until vegetables are crisp-tender, stirring frequently. Stir in lime juice and peanut butter.

4. Add Alfredo sauce to cooked pasta; toss to coat. Spoon vegetable mixture over pasta mixture; stir well. Spoon onto individual serving plates. Sprinkle with coconut, onions and peanuts from packet. Garnish each serving with lime wedge.

4 servings

Amish Style Yumasett

 

2 lbs.Hamburger

2 tbsp brown sugar

1/4 c. Chopped onion

1 (10 3/4 oz.) Can tomato soup, undiluted

1 (10 3/4 oz.) Can cream of chicken soup, undiluted

1 (16 oz.) Package egg noodles

1 (8 oz.) Package processed cheese, such as Kraft or Velveeta*

 

Brown hamburger with salt, pepper, brown sugar and onion.

Add tomato soup.

Cook egg noodles according to package; Drain.

Add cream of chicken soup to egg noodles.

Layer hamburger mixture and noodle Mixture in 9x12" Casserole with processed cheese between layers.

Bake at 350°F for 30 minutes.

Asian Cucumber Salad

 

 2 cups Japanese cucumbers -- thinly sliced (I used English)
1 tsp salt
1 TBS sugar
1 TBS soy sauce
1/4 cup rice wine vinegar
1 tsp sesame oil
2 tsp sesame seeds

If Japanese cucumbers aren't available English cucumbers can be substituted. The English cucumbers need to be peeled, cut lengthwise, seeded and sliced into thin half moons. In a large bowl, combine cucumbers with the salt and mix well. Add sugar, soy sauce, rice wine vinegar and sesame oil and mix well. Sprinkle with the sesame seeds and mix. Let marinate for 20 minutes before serving.

Gluten Free Corn Dog Batter

 Gluten Free Corn Dog Batter

1/3 Cup white rice flour
1/3 Cup tapioca flour
1/3 Cup cornstarch
1 tsp potato flour
2 Tbls sugar
1 tsp salt
2 tsp baking powder
2 tsp dry mustard
1 tsp xanthan gum
1 ¼ cup buttermilk
2 eggs
2/3 Cup cornmeal

Mix together all the dry ingredients. Add egg and buttermilk. Stir well. The batter will be fairly thick but if this is too thick add a little water. Dip hot dogs into batter and deep fry until golden brown. Makes enough batter to cover approximately 8-10 hot dogs. If you have any leftover batter just drop by rounded tablespoons into the oil and fry it until golden brown.

German Breakfast Pancakes

 

6 Eggs
1/8 ts Salt
1 c Flour -- unsifted
12 c Milk
1 t Sugar
1/4 lb Butter
- Powdered Sugar

Preheat oven to 450°F.

Lightly beat eggs with salt. Gradually add flour to milk, blending until smooth. Add this mixture and the sugar to the eggs and blend well. Place the butter into the cast iron skillets and place them into the oven until butter melts. Brush butter up sides of skillet(s). Add the batter to the pan and bake for 15 minutes, or until the pancakes rise and puff and are lightly browned. Lower the temperature to 400°F if pancakes are browning too fast. Sprinkle with powdered sugar and serve immediately with one or more of the toppings suggested below.

Topping Suggestions: Fruit jam, fresh berries, sliced fresh fruit, sour cream, applesauce, sugar and cinnamon.

At the restaurant we first tried these at, The Original Pancake House, they use a similar pancake but serve it one of two ways.

An Apple Pancake is served with warmed Fried Apples (like Cracker Barrel's)/Apple Pie Filling inside the middle.

The German Pancake is served with the powdered sugar sifted over the middle and fresh squeezed lemon juice squirted on top of that. When served, just take a butter knife and spread the powdered sugar and lemon juice out over the rest of the middle of the pancake.

 

 serves 6

Almost A Meal Casserole

 

 

1 pound ground beef -- browned, drained

1 cup chopped onions

28 ounces canned tomatoes -- chopped

1 tablespoon Worcestershire sauce

1 teaspoon salt

2 cups potatoes -- diced

1/3 cup all-purpose flour

10 ounces frozen corn -- thawed

10 ounces frozen lima beans -- thaw

1 large bell pepper -- cut in strips

1 1/2 cups cheddar cheese, shredded

In a bowl, combine browned and drained beef, onion, and tomatoes with liquid, Worcestershire sauce and salt.

 

Spoon into a greased 3-quart casserole.

 

Layer the potatoes, flour, corn, lima beans and green peppers on top.

 

Cover and bake at 375°F for 45 minutes.

 

Sprinkle with the cheese and continue baking, uncovered, for 30 minutes longer.

Shrimp Scampi

2 portions whole-wheat penne pasta (about 4 oz uncooked)
1 TBSP olive oil
3 cloves garlic, minced
2 portions raw shrimp, peeled and deveined (about 1/2 lb)
3 TBSP Butter Buds, divided
3 TBSP white wine or chicken broth
1/4 tsp. ground black pepper
1 lemon, halved
3 TBSP reduced fat Parmesan cheese, grated
2 TBSP fresh parsley, chopped

Prepare penne according to its package directions.

While pasta is cooking, heat olive oil and garlic in skillet over medium heat.

Add shrimp to skillet and cook, stirring frequently until it's almost pink.

Add 1 TBSP Butter Buds and white wine to shrimp; saute about 2 minutes more.

Place cooked pasta in a large mixing bowl an combine it with remainder of the Butter Buds and black pepper; mix gently.

Add cooked shrimp to pasta and gently mix it all together.

Divide into two portions and spoon onto plates. Top with a squeeze of lemon, parmesan cheese, and parsley.

Serves 2

Grits Casserole

 

 4 cups boiling water
1/2 tsp salt
1/2 cup butter or margarine
1 cup quick grits
1 roll of garlic cheese (Kraft makes this they have several varities)
1/2 lb grated cheddar
4 eggs beaten well
1 lb cooked & drained sausage or bacon (optional)

Bring water to a boil, add salt, butter and grits cook for 3-5 minutes. Add cheeses and let cool 15 minutes. Fold in eggs and meat. Turn into an ungreased 9x13" pan and bake at 350°F for 30-40 minutes. This can be cut into serving peices and frozen for single use.

Lactose Intolerant Cinnamon Rolls Recipe

For Rolls:

 

Pillsbury Specialty Hot Roll Mix
yeast packet (comes with roll mix)
1 cup of hot water, 120° to 130° F.
¼ cup and 2 tablespoons softened
lactose-free butter or margarine
1 egg
2 tablespoons of sugar
2 tsp. cinnamon

For Glaze:

1 1/3 cup powdered sugar
1 to 2 tablespoons Edensoy
vanilla soy milk
½ tsp. vanilla


1) Heat oven to 375° F. Combine roll mix, sugar, and yeast packet in a large bowl. Mix well.
2) Stir in hot water, butter, and egg until dough pulls away from side of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball.
3) Knead dough for 5 minutes until smooth. To knead, fold dough over towards you, press down and away with heels of hands. Rotate dough a quarter turn; continue kneading. Sprinkle additional flour over surface to reduce stickiness.
4) Cover dough with large bowl; lest rest for 5 minutes. To shape, roll dough into a 15 x 10-inch rectangle. Spread ¼ cup softened butter evenly over dough. Sprinkle with mixture of 1/3 cup sugar and cinnamon. Starting with 10-inch side, roll up tightly, pressing edges to seal.
5) Cut into 12 slices; place, cut side down, in a greased 13 x 9-inch pan. Cover loosely with plastic wrap and cloth towel. Let rise in warm place for 30 minutes.
6) Uncover rolls and bake for 20 to 30 minutes or until golden brown. Cool 1 minute, remove from pan.
7) To glaze, combine powdered sugar, lactose-free milk, and vanilla. Blend until smooth and spoon over warm rolls. Makes 12 rolls.

Bread Pudding with Bourbon Sauce

Bourbon Sauce:

1/2 cup butter or margarine, melted
3/4 cup sugar
1 egg
1 - 1-1/2 cups Kentucky Bourbon, depends on your love of Bourbon

Bread Pudding:

1/2 loaf French bread, cut into 1" squares
1 pint milk
2 eggs, lightly beaten
1 cup sugar
1 tbsp. vanilla
1/2 cup raisins or cranberries, soaked in 1/8 cup bourbon
1/8 tsp. allspice
1/4 tsp. cinnamon
1-1/2 tbsp. unsalted butter or margarine, melted

:
       Heat oven to 350ºF.  Bourbon Sauce:  In a saucepan, melt butter- add sugar and egg, whisking to blend well.  Cook over low heat, (do not let simmer, it could curdle) until mixture thickens.  Whisk in bourbon.  Remove from heat.  Whisk before serving.  Bread Pudding:  Soak bread in milk.  Press with hands until well mixed and all milk is absorbed.  In a separate bowl, beat eggs, sugar, vanilla, and spices.  Gently stir into bread mixture.  Gently stir in raisins.  Pour butter into the bottom of a baking pan.  Coat bottom and sides of pan well.  Pour in bread mixture.  Bake 25 - 30 minutes, until set.  Pudding is done when edges start getting a bit brown and pull away from edge of pan.  Serve with bourbon sauce over top of each serving.

Dreamsicle Cake

 

1 box orange cake mix,
1 box (small) instant vanilla pudding mix
3 tbsp. orange Jell-O®

Frosting

1 pkg. (8 oz.) cream cheese
3 tbsp. orange Jell-O®
1 cup confectioners' sugar
1 tsp. vanilla
1 tub (8 oz.) Cool Whip®

 

       Heat oven to 350ºF.  Mix cake according to pkg. directions.  Then add pudding mix and Jell-O.  Pour in Bundt cake pan.  Bake 25 - 30  minutes, or until done.  Cool completely.  Frosting:  Mix ingredients  and spread on thoroughly-cooled cake.  Keep in refrigerator.

Easy English Trifle

 

1 small yellow cake mix or angel food cake mix, + ingredients to prepare
1 pkg. (large) vanilla instant pudding + milk to prepare
1 tub (large) whipped topping or 2 cups whipped cream
2 pkg. (10-oz. each) frozen berries 

       Make vanilla pudding according to pkg. directions.  Mix and bake cake as directed.  Cool cake, cut into bite-size pieces.  Whip cream or defrost frozen whipped topping.  Defrost fruit.  To assemble dessert:  Use a trifle bowl and layer items in following order:  1/2 cake, 1/2 berries, 1/2 pudding, 1/2 cream.  Repeat layers.  Refrigerate.  Makes 8 servings.

Loaded Mashed Potato Balls with Bacon Bits

 

2 cups cold mashed potatoes
1 egg, lightly beaten
4 oz. block cheddar cheese, cubed
1/8 cup sour cream
1/2 cup chopped green onions
1/2 lb. bacon cooked, crumbled

 

       Heat oven to 350ºF .  Mix mashed potatoes, sour cream, green onion and 1/4 cup of bacon crumbles.  Shape mashed potatoes into 1" balls.  Put a cube of cheese into potato ball and mash potatoes around it until cheese is completely covered.  Dip them into eggs, then dredge in bacon bits.  Place onto cookie sheet or baking dish.  Bake 15 - 20 minutes, until cheese is oozing out. 

Southwestern Style Beef Stew

2 - 3 lb. beef stew meat
5 potatoes, cut into square pieces
1 cup each frozen corn, salsa
1 can (10-3/4 oz.) tomato soup
1 can beef broth
1 can light Corona or bud light lime
1 cup chopped onion 

       Mix all ingredients in crockpot.  Cook on High 4 - 6 hours.

Meat Puffs with Mushroom Gravy

 

1 lb. ground beef
2 slices soft bread crumbs
2 eggs, slightly beaten
1/4 t. pepper
2 T. oil
1 can cream of mushroom soup
1/2 cup chopped onion
1/2 t. salt
enough flour
1/2 cup water

       Mix beef, onion, bread crumbs, eggs, salt and pepper with fork.  Shape into 2" balls.  Roll in flour.  Brown meatballs in oil on medium high heat.  Remove meat.  Reduce heat to low.  Mix sour and water in skillet.  Add meatballs.  Cover and simmer 10 - 15 minutes.

Corn Chowder

 4 slices Salt pork, diced (or ham or bacon)
1/2 cup Diced onion
1 cup Diced, peeled potatoes
1 1/2 cups Chicken broth (or 1 1/2 c water + 1 chicken bouillon cube)
1-15 oz can Cream-style corn
1-14 oz can Kernel corn
3-4 tbsp Flour
1/2 cup Cold water
Cayenne pepper and mace
1 pint Hot, rich milk

1. Fry salt pork slowly in a deep saucepan until crispy, then add the onion and stir-fry until golden. Pour off excess fat and add potatoes and broth.

2. Cover and simmer about 15 minutes, or until potatoes are tender.

3. Add both cans of corn and corn juice. Simmer for 2 minutes.

4. Stir in a smooth mixture of the flour and water. Let come to a boil, stirring constantly.

5. Add a few dashes of cayenne pepper and a pinch of mace.

6. Stir in the milk and reheat thoroughly, but do not boil.

7. Taste for seasoning.

Serves 6.

Note: In place of canned corn, use 2 cups fresh corn kernels cut from cobs, plus 1 cup extra broth. Add to cooked-potato mixture and simmer 5 minutes before adding the milk.

Basic Vegetable Soup

 3 cups beef broth -- *see note
2 cups water
1 cup tomato juice
2 potatoes -- medium size
3 carrots -- diced
1 small onion -- diced
2 celery stalks -- diced
1/4 cup green peppers -- diced
1/2 cup green beans -- chopped
1/2 cup lima beans
1/2 cup corn
4 tablespoons margarine -- solid
1/4 teaspoon black pepper
1/2 teaspoon salt -- or to taste

NOTE
Use about 6 cups liquid. You may mix chicken and beef broth (canned lowfat, not bouillon cubes) with water and tomatojuice or vegetable juice cocktail to suit your tastes.

1. Melt 4 tablespoons margarine in skillet. Add the chopped green peppers, carrots, celery and onion. Saute on low heat until vegetables are softened and onion browned lightly. Add this to the broth mixture which has been placed in a large, heavy pan with lid.

2. Add to this the potatoes, green beans, lima beans and corn. Cover and simmer for about 45 minutes or until all the vegetables are done. Add the salt and pepper.

3. Remove about 2 cups of the mixture and put into blender. Puree this mixture and return to pot with rest of soup. Turn off heat and cover soup. Best if allowed to set for up to 1 hour to blend flavors. Since this is a basic recipe for soup, you can add the vegetables you prefer and follow the directions above to finish the soup. Some suggestions: Add bay leaf, shredded cabbage, chopped zucchini, diced turnips, fresh tomatoes, okra or parsley. For added nutrition, serve with a sprinkling of lowfat cheese on the hot soup. Also good sprinkled with toasted croutons. This stores very well in refrigerator and is actually improved with time.

Serving Ideas : Serve with cornbread or cornsticks.

Applebee's Oriental Chicken Salad

 

Oriental Dressing

3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

Salad

1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles 

Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350°F.

 Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.

 In a small, shallow bowl beat egg, add milk, and mix well.

 In another bowl, combine flour with corn flake crumbs, salt and pepper.

 Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.

 Fry each chicken finger for 5 minutes or until coating has darkened to brown.

 Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.

 Sprinkle sliced green onion on top of the lettuce.

 Sprinkle almonds over the salad, then the chow mein noodles.

Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side. (http://www.topsecretrecipes.com) Makes 1 dinner-size salad.

Apple Dumplings With Blackberry Sauce

Pastry crust for a 2-crust pie.

2 Tbl sugar

1/4 tsp cinnamon4 med baking apples, peeled and cored'

2 Tbls butter

1 eggyolk

Combine cinnamon and sugar in a bowl or on a plate.

Peel and core apples, roll them in sugar/cinnamon mixture.

Roll pastry into a 30x4" Rectangle.

Cut lenghtwise into 4 strips.

Starting at the top, spiral a pastry strip around each apple, overlapping slightly, covering all but the top hole.

Moisten edges w/water and press edges to seal.

Place in baking dish, sides not touching, spoon melted buter into centers.

Brush w/egg yolk mixed w/2 tsp water.

Roll in more sugar/cinnamon.

Bake at 350°F, for 20 to 30 minutes.

Until apples are just getting soft.

While apples are baking: Mix a cup of blackberries, about 1/4 cup sugar (more if the blackberries are a little sour) in pan.

Simmer on stove top about 10 min.

Pour onto and into apples for the last 10 minutes of baking.

Makesure the sauce goes down the sides of the apples.

Breakfast In A Cup (Low Carb)

4 eggs
4 slices of bacon
1/2 lb. loose sausage
grated cheddar cheese (optional)

Preheat oven to 350°F. Spray a muffin tin with non-stick spray. Line bottom of four muffin cups with loose sausage so that it covers the bottom of each one and pat down. Wrap bacon around inside "wall" of each cup. Crack an egg in each one. Bake approx 20 minutes until you see bacon is done. Sprinkle cheese on top of each one and bake until cheese is melted.

Authentic Hungarian Goulash

2 lb beef chuck
1 tsp salt
2 onions, white or yellow
2 TBS lard or shortening
2 TBS imported sweet paprika (most important to use real hungarian paprika for ultimate flavor)
2 bay leaves
1 quart water
4 peeled and diced potatoes
1/4 tsp black pepper

Cut beef into 1" squares, add 1/2 tsp salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hour on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender.

Prepare egg dumpling batter:

1 egg
6 TBS flour
1/8 tsp salt

Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface.

Serve hot with dollops of sour cream.

Chicken Nuggets With Sweet And Sour Sauce

 Vegetable oil
3/4 cup water
2/3 cup all-purpose flour
1 1/4 tsp. salt
1/2 tsp. baking powder
4 skinless, deboned chicken breasts, cut into 1 1/2-inch cubes
Quick-and-Easy Sweet-and-sour Sauce (see recipe below)

Quick-and-Easy Sweet-and-sour Sauce

2 tbsp. cornstarch
1 tsp. paprika
6 tbsp. cold water
1 cup sugar
1/2 cup water
1/2 cup white vinegar
1/2 tsp. salt

Heat oil (1 to 1 1/3"). Mix together, water, flour, salt and baking powder. Dip chicken into mixture, allowing excess to drip back into bowl. Place into hot oil and fry until done, turning once (about 2 to 3 minutes on each side). Drain on paper towels. Dip into sweet-and-sour sauce.

To make sauce: Dissolve cornstarch and paprika in cold water. In another bowl, combine sugar, water, vinegar and salt; heat for 5 minutes. Add the cornstarch mixture, and cook until sauce thickens and boils. Sauce freezes well.

Szechuan Chicken Pasta Recipe

 36 ounces angel hair pasta -- six 6 oz. portions
1 cup carrots -- julienned -- marinated
1 cup celery -- julienned -- marinated
1 cup Japanese Vinaigrette -- (soy sauce, vinegar, oil to taste)
6 boneless skinless chicken breasts -- (6 ounce)
1/2 pound shiitake mushrooms -- sliced
1/4 cup brown sugar
1/4 cup water
1/3 cup low sodium soy sauce
1 cup green onion -- julienned
1 cup cilantro leaves
1 pound mixed field greens
black and white sesame seeds

1. Marinate chicken breast with roasted Szechuan peppercorns and soy sauce.

2. Grill chicken: Place chicken breast on charcoal grill and cook until done, turning once, approximately 8-10 minutes. Set aside.

3. Marinate julienned celery and carrots in Japanese Vinaigrette.

4. Saute shiitake mushrooms with a touch of butter, 1/4 cup brown sugar, 1/4 cup water, and 1/3 cup light soy sauce.

5. Cook pasta according to directions on package.

6. Plate presentation: Place angel hair pasta in center of large dinner plate. Ladle 1 ounce of Japanese Vinaigrette over pasta. Attractively arrange julienned celery, carrots, mushrooms over pasta. Slice chicken breast on the bias and arrange at edge of pasta mixture. Place greens at top of plate and toss with remaining Vinaigrette. Garnish with green onions, cilantro and sesame seeds.

Chinese Chicken Salad

1/2 Cooked Chicken, skinless and cut into bite size pieces
1 Head of Lettuce
1 Bunch of Cilantro, chopped
1 Bunch of Green Onions, chopped
1/2 Cup Sliced Almonds, toastedand broken into small pieces
Saifun (bean threads)

To prepare the Saifun, you need to heat a skillet with oil, or you can use a deep fryer. Break the Saifun up, as it is packaged in about 3 bundles. I usually cut it with the kitchen shears.

When the oil is hot, test a couple of threads of Saifun, drop them in the oil, if it is hot enough, the Saifun will pop up just like popcorn. Pop as much as you would like to put in your salad,and drain it on some paper towels. Be careful, as this stuff pops very fast once you start.

In a bowl, mix chopped lettuce,cilantro, and green onions.Add chopped chicken. Toast almond slices, or slivers in over at 300 degrees until nice, and brown, let cool, and break in to small pieces. After Saifun has cooled, and drained, break into small pieces, and add almonds to it. This goes on top of the salad right before serving, and just before pouring the dressing, and tossing together.

Now the dressing is a bit tricky, only because after being out of high school for 16 years, I lost the recipe for the dressing, but remember the ingredients, just not the measurements. So I usually go by taste, but the Sesame Seed Oil really gives it the taste.

Dressing

1/4 Cup Toasted Sesame Seeds (optional)
1 Cup Gran. Sugar
1/2 Cup Rice Wine Vinegar
4 Tbsp. Red Wine Vinegar
1 Cup Salad Oil
4 Tbsp. Sesame Seed Oil

To toast the seeds, place in a foil pouch,and using tongs, hold over an open flame on the stove, and shake the pouch lightly. You will hear the sesame seeds start to pop, when they have stopped popping, remove from heat, and set aside while you make the dressing.

Mix all ingredients together, til well blended,and sugar is disolved. Add salt to taste. It should taste almost like a sweet, and sour vinegratte, but with the flavor of the sesame seed oil. You might need to readjust to you prefrence of flavor. Add in toasted sesames, and mix together. Add dressing to salad at time of serving, and toss to coat well, if you add the dressing too soon, the salad will wilt from the oil.

Also, if you don't care for the Saifun, or can't get any you may substitute with those fried noodles that you get at Chinese Restuarants, and I have also heard that you can use the noodles from Top Ramen, but being that my family expects me to fry the Saifun all the time, I have never tried the other ways.

Crockpot Pepper Steak With Rice

 3 c hot cooked rice
1 lb. round steak, cut into 1/2" thick strips
1 tbsp. paprika
2 tbsp. butter
1 1/2 cloves garlic, crushed
1 1/2 c. beef broth
1 c. onion, sliced
2 green peppers, sliced
2 tbsp. cornstarch
1/4 c. each of water and soy sauce
2 lg. tomatoes, cut (I used 1 can of stewed tomatoes)

Sprinkle meat with paprika,and brown meat in butter. Add garlic and broth and cornstarch and cover until thickens. Then add everything (except the rice) to the crock, cook for 4-6 hours. Serve over fluffy beds of rice.

Spinach Salad with Portobello Mushrooms ( diabetic )

 4 large portobello mushroom caps
3 medium onions, cut into1/2 inch wedges
1/2 cup Italian dressing
1 package 10 ozs. fresh spinach leaves (or baby spinach), trimmed, rinsed and patted dry
2 boneless, skinless chicken thighs or breasts, about 8 ozs, grilled or broiled and sliced (optional)

Preheat oven to 450 degrees.
On bottom of broiler pan, without rack, toss onions with 2 tbsps. dressing.
Add mushrooms in single layer.
Roast 25 minutes or until vegetables are tender.
Slice mushrooms and toss with 2 tbsps. dressing; set aside.
Just before serving, toss spinach with remaining 1/4 cup dressing.
On serving platter, arrange spinach, then top with mushrooms,
onions and chicken.
Sprinkle, if desired, with grates Parmesan cheese.

3 Alarm Chili - Diabetic Recipe

 1 pound  top sirloin, coarsely ground
1 medium white onion, 6 ounces , chopped
1 large clove garlic, minced
1 medium red bell pepper, 6 ounces,
seeded and chopped
3 tablespoons good-quality chili powder
1/2 tablespoon ground cumin
1 teaspoon crushed dried oregano
1 14 1/2-ounce no salt added crushed tomatoes


1/2 cup low-sodium canned beef broth
Topping:
1/2 cup plain nonfat yogurt
2 tablespoons minced fresh cilantro
1 teaspoon good-quality chili powder
1/8 teaspoon cayenne pepper

Put the ground sirloin in a Dutch oven or large saucepan over medium heat. Cook, stirring, until beef is no longer pink. Drain off any fat or juices.
Measure 2 tablespoons of the onion; set aside. Put remaining onion, garlic, and bell pepper into the pot and cook, stirring, for 5 minutes. Stir in chili powder, cumin, oregano, tomatoes with their liquid, and beef broth.
Lower heat to simmer and cook, covered, until meat and vegetables are tender, about 35 to 45 minutes.
Meanwhile, finely mince the reserved onion. Place in a small bowl and stir in remaining topping ingredients. Set aside.
When chili is done, ladle into bowl and offer topping to spoon onto each serving.

Per serving: 252 calories (26% calories from fat),
31 g protein, 8 g total fat (3.0 g saturated fat), 17 g carbohydrate,
4 g dietary fiber, 75 mg cholesterol, 147 mg sodium
Diabetic exchanges: 3 1/2 lean protein, 1 carbohydrate (3 vegetable)

Chicken Breasts with Lemon Sauce ( diabetic friendly )

4 boneless, skinless chicken breasts (3 ounces each)
garlic salt to taste
black pepper to taste
non-fat nonstick cooking spray
1 c. fat-free chicken broth
1 1/2 tbsps. fresh lemon juice
1/2 tsp. grated lemon peel
1/4 c. fat-free parmesan cheese
1/3 c. fat-free sour cream
1 tbsp. all-purpose flour

Season chicken breasts with garlic salt and black pepper.
Spray skillet with nonstick cooking spray.
Add chicken breasts and brown and cook over medium heat until done, about 4 to 5 minutes on each side.
In medium saucepan, combine chicken broth, lemon juice, lemon peel, parmesan cheese, and sour cream.
Use flour to make a thin paste.
Stir paste back into sauce and stir over medium heat until thickened. Pour over cooked chicken breasts and serve.

Amaretto Coffeer Recipe

 

1 cup water

1 cup granulated sugar

1/2 cup brown sugar

2 cups 80 proof vodka

2 tablespoons almond extract

2 teaspoonsvanilla

Combine water and sugars in a saucepan over medium heat.

Heat until boiling, and all sugar is dissolved.

Remove from heat and let mixture cool for about 10 minutes.

Add vodka, almond extract and vanilla.

 

Store in a sealed bottle.

Amaretto Coffee Creamer Recipe

It is so hard to find Amaretto coffee creamer here, I found this recipe, so I can make my own.. :)

 

 

3/4 cup non-dairy coffee creamer

1 tsp almond extract

1 tsp ground cinnamon

3/4 cupconfectioner's sugar

 

Combine all ingredients in a container with a tight fitting lid.

 

Shake well to blend.

 

Store in airtight container and include the instructions for amaretto coffee.

Mom's Spanish Rice Recipe

2 Tbsp. salad oil
1 1/3 c. rice
2 Tbsp. minced onion
1 lb. ground beef
1/2 tsp salt
2 (8 oz.) cans tomato sauce
1 beef bouillon cube
1 cup hot water
1 tsp. soy sauce

Heat salad oil in a skillet until hot (not smoking), add rice and beef until golden brown. Add salt and rest of ingredients, simmer, covered until rice is tender.

You can use ground chicken, turkey or pork. Add green olives, green peppers or other veggies. Add one can of Rotel. This would make a great 'dump' dinner to also use up leftovers.

Corned Beef And Cabbage Recipe

1 3lb. Corned beef brisket
16 sm. White onions, peeled
15 peppercorns
2 bay leaves
8 sm. Pototoes, peeled
8 med. Carrots, halved across
1 med. Head cabbage, cut into wedges

Place beef & enough water to cover into dutch oven. Heat to boiling, cover, reduce heat & simmer 1 1/2 hrs. (or 1 hr. Per lb.) add onions & potatoes. Cover; simmer 20 min. Add carrots. Cover; simmer 15 min. Arrange cabbage over all.

Cover; simmer 15 min.

Wendy's Chili Recipe

 

 2 lbs. fresh ground beef
1 qt. tomato juice
1 (29 oz.) can tomato puree
1 (15 oz.) can red beans, drained
1 medium onion (1 1/2 c.), chopped
1/2 cup celery, diced
1/4 cup green pepper, diced
1/4 cup chili powder
1 tsp. cumin (if you like real flavor, add more)
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. oregano
1/2 tsp. sugar
1/8 tsp. cayenne pepper

In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

Lone Star Chili Recipe

 

1 tablespoon olive oil
1 pound lean (10% or less) ground beef
1 green bell pepper (seeded & chopped)
1 chopped med. onion
2 minced garlic cloves
2 cups canned crushed tomatoes
1/2 cup water
2 tablespoons finely chopped jalapeno peppers
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
6 tablespoons cheddar cheese
6 tablespoons chopped red peppers

1. Heat the oil in a large nonstick skillet over medium heat. add beef and cook,breaking up as it browns, about 6 min.. Add the green bell pepper, onion,and garlic. Cook stirring, until the onion is translucent 3-5 min.

2. Stir in tomatoes, water jalapeno peppers, chili powder, cumin, salt and oregano. Bring to a boil. Reduce heat and simmer, covered for about 30 minutes.

3. Serve in bowls or with tortilla chips, cheese, and red bell pepper on the side.

Pork Chop And Rice Casserole

 Preheat oven to 350°F

1 pkg. (6 oz.) long-grain and wild rice mix (I used Zatarains New Orleans Style Long Grain and Wild Rice, 7oz. box)
2 cups hot water
6 (1/2" thick) bone-in pork loin chops, trimmed
1/4 tsp. pepper
1 can (10-3/4 oz.) condensed Campbells Cream of Celery Soup, undiluted
1/2 cup milk

Combine rice, seasoning packet from rice mix, and hot water; place in a lightly greased 13x9" baking dish. Set aside. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake for 1 hour. Uncover casserole; combine cream of whatever soup and milk, and pour over casserole. Bake casserole, uncovered, 15 minutes or until thoroughly heated.

Serves: 6

Crockpot Layered Enchilada Casserole

 1 can whole tomatoes
1 small onion, cut into pieces
1 clove garlic, minced
1/2 tsp. ground red pepper
1/2 tsp. salt
1 (6 oz.) can tomato paste
1 lb. ground beef, browned
2 c. shredded cheddar cheese
9 corn tortillas

Blend tomatoes (undrained), onion and garlic in blender or food processor. Pour into med sauce pan. Add red pepper, salt and tomato paste. Heat to a boil; simmer for 5-10 min. Place 3 tortillas in bottom of crockpot. Layer on tortillas 1/3 of the ground beef, 1/3 of the sauce and 1/3 of the cheddar. Repeat layers two more times. Cover and cook on Low 6-8 hours.

Polish Sausage Casserole Recipe

Wash well and cut up 5-7 potatoes
cut up one large onion
cut up a package of Polish Sausage

Toss all the above with one pkg dried onion soup mix.

Turn out into greased 9x13" pan and bake at 425°F for about an hour. I would cover with foil and remove the foil during the last 15 or 20 minutes.

Roasted Garlic Mushrooms

16 evenly-sized open cup mushrooms, stalks cut level
3 tbsp. corn or vegetable oil
1/4 cup unsalted butter or margarine, softened
3 cloves garlic, chopped very finely
2 tbsp. fresh thyme, chopped
1-1/2 tbsp. lemon juice
to taste: salt, freshly ground black pepper
1/4 cup fresh breadcrumbs 

       Heat oven to 400ºF (200ºC).  Lightly fry mushrooms, cap-side down, in hot oil 20 seconds.  Arrange mushrooms in a shallow roasting pan with stalks facing upwards.  Mix butter, garlic, thyme, lemon juice and seasoning.  Spoon a little garlic butter on to each mushroom, then lightly press breadcrumbs on top.  Either refrigerate for later use, or bake immediately 10 minutes.

Jalapeño Steak

 

3 Jalapeño; (up to 6)  How hot do you want it?
4 cloves garlic, peeled
1/2 tbsp. cracked black pepper
1 tbsp. coarse salt
1/4 cup lime juice
1 tbsp. dried oregano
1-1/2 lb. good steak

 

       Combine jalapeños, garlic, black pepper, salt, lime juice and oregano in a blender or food processor and purèe.  Pour over steak in a shallow pan and rub all over.  Cover and marinate in refrigerator (up to) 24 hours.  Cook over hot coals until done.  Makes 6 servings.

Grilled Spicy Chicken Breast

 

1 glove garlic, crushed
1 small onion, finely chopped
2 tbsp. each chopped cilantro, fresh lime juice, oil
1/2 tsp. chili powder
to taste: pepper
8 boneless, skinless chicken breasts, about 4 oz. each

 

       Combine first 7 ingredients.  Mix well and set aside.  Rinse chicken and pat dry.  Place in shallow dish, add lime juice mixture and stir to coat chicken.  Cover and refrigerate 2 - 3 hours.  Stir several times.  Grill on barbeque (or broiler).

Chicken Olè

6 boneless, skinless chicken breast halves
1 pkg. (8 oz.) cream cheese, softened
1 jar (16 oz.) salsa
2 tsp cumin
1 bunch fresh green onions with tops, chopped

     

       Pound chicken breasts to flatten.  In a mixing bowl, beat cream cheese until smooth and add salsa, cumin and onions.  Place heaping spoonfuls of cream cheese mixture on each chicken breast and roll up.  There will be leftover cream cheese mixture.  Place chicken breast seam side-down in slow cooker sprayed with vegetable cooking spray.  Spoon remaining cream cheese mixture over each chicken roll.  Cover and cook on Low 5 - 6 hours.

Hello again,

 

Well it took longer then we thought, but things are coming together nicely.

 

We are moved and loving it. No Stress, Sleeping well, and loving being with my cousin after being seperated all these years ( 44 ) to be exact.

 

I will need a daty or two more to get back to sending the recipes, but hey, what is two more days right? Right..  :)

 

Thank you for your patients.

 

Huggies, Mz Bizkit 

:)