- 2 chicken breasts
- 8 oz Franks hot sauce
- 8 oz cream cheese
- 8 oz sour cream
- 2 c colby jack
- Ground celery seed
- Garlic salt
- Onion powder
Boil chicken with spices to taste (or shred 1 small roasted chicken). Shred meat and soak in hot sauce for at least 1 hour. Combine sour cream, cream cheese, and cheese with additional spices. Add chicken mixture and stir well. Place in baking dish, cover with cheese and bake at 350Â° for 45 minutes. Serve with tortilla chips.
Sour cream, cream cheese, Franks, cheese is a good dip too.
- 2 pound Boston Butt Roast (pork sirloin tenderloin)
- 2 1/2 teaspoonsÂ sugar
- 3/4 teaspoons salt
- 1 cloveÂ garlic, diced
- 1/2 teaspoon ginger, diced
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 2 1/2 teaspoons wine
- 1/2 teaspoon 5 spice powder
- 1 tablespoon hoisin sauce
- 1/2 cup honey
- hot mustard
- sesame seeds
Score each side of the tenderloin with 3 slashes 1/4″ deep.Â Comine sugar through honey, mix well.Â Combine pork and marinade in a ziploc bag.Â Marinate 2-4 hours or overnight.Â
Preheat oven to 375.Â
Take pork out of marinade (reserve marinade) and place on a rack in a roasting pan filled with 1/2 cup water.Â Bake at 375 for 20 minutes.Â Turn over.Â Back for 17-20 minutes.Â Turn oven to broil.Â Baste both sides of pork with marinade.Â Bake 1 minute on each side.Â
Remove pork from oven and cool.Â Slice into 1″ think slices.Â Serve with hot mustard and sesame seeds.
* 1 loaf french bread
* 1/2 cup butter, softened
* 2 cloves garlic, minced
* 1/2 cup grated parmesian cheese
Preheat oven to 375.
Cut slices down the length of the loaf in 1 inch intervals, without cutting all the way through. Combine butter, garlic and parmesian in a small bowl. Spread butter mixture in the slices and on the top of the bread. Wrap bread in foil, leaving top partially uncovered. Bake for about 15 minutes.
* 4 chicken breasts
* 1 cup flour
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 3/4 cup milk
* 1 cup vegetable oil
* 1/2 cup honey
* 1/4 cup Dijon mustard
Combine honey and mustard in a bowl and set aside.
Cut chicken into 1/2″ x 2″ strips. Mix flour, salt and pepper in a shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Pour 1/4 inch of oil into a large heavy skillet. Heat over medium-high heat to 350. Divide chicken into batches. Place in an even layer in hot oil. Fry for 3 minutes a side, turning once. Drain on paper towels. Serve with sauce.
* tomatoes, sliced
* fresh basil leaves
Slice mozarella and tomatoes. Place on plate slightly layered, alternating between tomato and mozarella. Top with basil leaves.
* 1/4 cup olive oil
* 2 tablespoons butter
* 3/4 cup oinion, diced
* 1 1/2 tablespoons garlic, minced
* 1/2 cup flour
* 1 1/2 cups chicken broth
* 1 1/2 cups heavy cream
* 3/4 cups parmesian, grated
* 2 tablespoons chicken bouillon cubes
* 1 1/2 tablespoons fresh lemon juice
* 1 teaspoon sugar
* 3/4 cup sour cream
* 12 ounces frozen spinach, drained and chopped
* 6 ounces canned artichoke bottoms, drained and cut into 1/8 inch slices
* 1 cup monterey jack cheese, shredded
* 3/4 teaspoon tabasco sauce
Heat oil and butter in a large saucepan over medium heat. Saute onions for 5 minutes. Add garlic and saute 3 minutes longer. Add flour and cook until the mixture becomes golden (10-15 minutes). Whisk in chicken stock and bring to a simmer. Stir in cream and return to a simmer. Remove from heat, add parmesian, bouillon cubes, lemon juice and sugar. Stir until blended.
Add sour cream, spinach, artichoke bottoms, Monterey Jack cheese and tabasco sauce. Stir until combined. Serve immediately.
* 1 tablespoon butter
* 1/2 cup onion, diced
* 1/2 cup green bell pepper, diced
* 2 cloves garlic, minced
* 2/3 cup cottage cheese
* 2 teaspoons Worcestershire sauce
* 1/3 cup bread crumbs
* 24 button mushroom caps
* 1/2 teaspoon paprika
* 3 tablespoons paremsian, grated
Preheat oven to 350º.
Melt butter in a nonstick skillet over medium high heat. Add onion, bell pepper and garlic, saute 5 minutes. Stir in cottage cheese and Worcestershire sauce, stirring until cheese melts. Remove from heat and stir in bread crumbs. Spoon mixture into mushroom caps.
Place mushroom caps in a greased 11×7 baking dish. Sprinkle the mushrooms with paprika. Bake for 20 minutes. Sprinkle with parmesian.
Cooking Light Magazine
* 100 (3.5 inch square) wonton wrappers
* 1 3/4 pounds ground pork
* 1 tablespoon minced fresh ginger root
* 4 cloves garlic, minced
* 2 tablespoons thinly sliced green onion
* 4 tablespoons soy sauce
* 3 tablespoons sesame oil
* 1 egg, beaten
* 5 cups finely shredded Chinese cabbage
In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.
* 1/2 pound ground pork
* 1/2 medium head cabbage, finely chopped
* 1 green onion, finely chopped
* 2 slices fresh ginger root
* 2 water chestnuts, drained and finely chopped
* 1 teaspoon salt
* 1/2 teaspoon white sugar
* 1 teaspoon sesame oil
* 1 (14 ounce) package wonton wrappers
* 5 tablespoons vegetable oil
* 3/4 cup water
* 1 tablespoon chili oil
* 1 teaspoon distilled white vinegar
* 1 tablespoon soy sauce
Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Stirring constantly, heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
In a small serving bowl, mix together the chili oil, vinegar and soy sauce, adjusting proportions to taste.