Dawn's 8-Layer Salad
8 cups chopped iceberg lettuce
3/4 cup sliced red onion (about 1 small)
2 cups frozen peas, thawed (one 10-ounce package)
1 package real bacon bits or pieces
1 1/2 cups Miracle Whip
1/2 cup Mayonnaise
1 tablespoon sugar (or to taste)
1 teaspoon garlic salt
1 teaspoon pepper
1 teaspoon Worcestershire Sauce
2 cups shredded cheese
2/3 cup chopped tomatoes (about 2 small)
1 bunch green onions, tops only chopped well
Layer lettuce, onions, peas and bacon in large straight-sided serving bowl. Mix mayonnaise, Miracle Whip, sugar, garlic salt & pepper. Spread over salad to seal; cover. Refrigerate several hours or overnight. Top with cheese, tomatoes and green onions just before serving.
May 18, 2010
P F Chang's Spicy Chicken
P F Chang's Spicy Chicken
2 teaspoons vegetable oil
2 tablespoons chopped garlic (3 to 4 cloves)
3 tablespoons chopped green onions (about 3 onions)
1 cup pineapple juice
2 tablespoons chili sauce
2 tablespoons white distilled vinegar
4 teaspoons granulated sugar
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon cornstarch
1 cup vegetable oil
2 chicken breast fillets
1/3 cup cornstarch
Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Sauté the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce. Dissolve cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium/high heat for 3 to 5 minutes or until thick and syrupy. Heat 1 cup vegetable oil in a wok or a medium saucepan over medium heat. While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with cornstarch until well-dusted. Sauté coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.
2 teaspoons vegetable oil
2 tablespoons chopped garlic (3 to 4 cloves)
3 tablespoons chopped green onions (about 3 onions)
1 cup pineapple juice
2 tablespoons chili sauce
2 tablespoons white distilled vinegar
4 teaspoons granulated sugar
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon cornstarch
1 cup vegetable oil
2 chicken breast fillets
1/3 cup cornstarch
Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Sauté the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce. Dissolve cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium/high heat for 3 to 5 minutes or until thick and syrupy. Heat 1 cup vegetable oil in a wok or a medium saucepan over medium heat. While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with cornstarch until well-dusted. Sauté coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.
May 17, 2010
Yummy Chicken Casserole
Yummy Chicken Casserole
1 (8 ounce) package egg noodles
3 skinless, boneless chicken breast halves - cut into strips
1 (10 ounce) package frozen green peas, thawed
1 (10.75 ounce) can condensed cream of chicken soup
1 cup frozen whipped topping, thawed
1 1/2 cups shredded cheddar cheese
1/4 cup milk
1 teaspoon dried parsley
salt and pepper to taste
1/4 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 7 to 8 minutes or until almost al dente (until ALMOST cooked); drain. Preheat oven to 350 degrees F (175 degrees C). Add the chicken, peas, soup, whipped topping, cheddar cheese, milk, parsley, salt and pepper. Mix together and transfer mixture to a 9x13 inch baking dish. Sprinkle with Parmesan cheese and cover with aluminum foil. Bake in preheated oven for 45 minutes, then remove cover and bake for another 10 minutes. Let cool for 4 to 5 minutes, allowing cheese to thicken slightly.
1 (8 ounce) package egg noodles
3 skinless, boneless chicken breast halves - cut into strips
1 (10 ounce) package frozen green peas, thawed
1 (10.75 ounce) can condensed cream of chicken soup
1 cup frozen whipped topping, thawed
1 1/2 cups shredded cheddar cheese
1/4 cup milk
1 teaspoon dried parsley
salt and pepper to taste
1/4 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 7 to 8 minutes or until almost al dente (until ALMOST cooked); drain. Preheat oven to 350 degrees F (175 degrees C). Add the chicken, peas, soup, whipped topping, cheddar cheese, milk, parsley, salt and pepper. Mix together and transfer mixture to a 9x13 inch baking dish. Sprinkle with Parmesan cheese and cover with aluminum foil. Bake in preheated oven for 45 minutes, then remove cover and bake for another 10 minutes. Let cool for 4 to 5 minutes, allowing cheese to thicken slightly.
Cajun Rice
Cajun Rice
1 lb lean ground beef
1/2 cup finely-diced bell pepper
1/3 cup diced green onion
1/2 teaspoon garlic powder
1/2 teaspoon dried celery flakes
1 teaspoon creole seasoning
1/4 teaspoon red pepper
4 cups long-grain rice, cooked and drained
1/4 cup water (to 1/3)
1/4 teaspoon fresh ground black pepper
In fry pan stir in ground beef, bell pepper and cook on medium-high heat until beef looses its pink color and bell pepper is soft. Remove excess grease. Turn temperature down to medium or medium-low. Add remaining ingredients, stir and cook together until ground beef is completely cooked and liquid is gone about 25 to 35 minutes. More Creole seasoning and red pepper may be added for that Cajun at Heart. I like to use Tony Chacheres's.
1 lb lean ground beef
1/2 cup finely-diced bell pepper
1/3 cup diced green onion
1/2 teaspoon garlic powder
1/2 teaspoon dried celery flakes
1 teaspoon creole seasoning
1/4 teaspoon red pepper
4 cups long-grain rice, cooked and drained
1/4 cup water (to 1/3)
1/4 teaspoon fresh ground black pepper
In fry pan stir in ground beef, bell pepper and cook on medium-high heat until beef looses its pink color and bell pepper is soft. Remove excess grease. Turn temperature down to medium or medium-low. Add remaining ingredients, stir and cook together until ground beef is completely cooked and liquid is gone about 25 to 35 minutes. More Creole seasoning and red pepper may be added for that Cajun at Heart. I like to use Tony Chacheres's.
May 13, 2010
Hominy, Beans, & Rice Soup
Hominy, Beans, & Rice Soup
•2 Tablespoons Olive Oil
•1 whole Onion, Diced
•4 stalks Celery, Chopped
•4 cloves Garlic, Sliced
•2 cans (10 Oz. Can) Mexican Style (with Cilantro And Lime) Diced Tomatoes
•1 can (15 Oz. Can) White Hominy, Drained And Rinsed
•1 can (15 Oz. Can) Yellow Hominy, Drained And Rinsed
•1 can (15 Oz. Can) Black Beans, Drained And Rinsed
•1 can (10 Oz. Can) Dark Red Kidney Beans, Drained And Rinsed
•1 dash Cumin
•1 dash Pepper To Taste
•1 dash Salt To Taste
•1 box (32 Oz. Can) Chicken Stock
•2 cups Water
•2 cubes Chicken Flavored Bouillon
•1 bag (about 3.5 Oz. Bag) Boil In Bag Rice
•2 whole Limes, Juiced
•1 cup Tortilla Strips For Garnish
•1 cup Shredded Cheese For Garnish
In a large stock pot, add olive oil, onion, celery, and garlic and cook until softened. Add both cans of tomatoes undrained. Cook for 2 minutes, and add hominy and beans. Add a dash of cumin, pepper and salt to taste. Stir. Pour in boxed stock, water and bouillon cubes. Bring to a boil. Cut the top of the bag of rice and pour rice directly into the soup. Do not boil in the bag. Reduce heat and simmer until rice is tender. Before serving, add lime juice. Serve with tortilla strips and top with cheese.
•2 Tablespoons Olive Oil
•1 whole Onion, Diced
•4 stalks Celery, Chopped
•4 cloves Garlic, Sliced
•2 cans (10 Oz. Can) Mexican Style (with Cilantro And Lime) Diced Tomatoes
•1 can (15 Oz. Can) White Hominy, Drained And Rinsed
•1 can (15 Oz. Can) Yellow Hominy, Drained And Rinsed
•1 can (15 Oz. Can) Black Beans, Drained And Rinsed
•1 can (10 Oz. Can) Dark Red Kidney Beans, Drained And Rinsed
•1 dash Cumin
•1 dash Pepper To Taste
•1 dash Salt To Taste
•1 box (32 Oz. Can) Chicken Stock
•2 cups Water
•2 cubes Chicken Flavored Bouillon
•1 bag (about 3.5 Oz. Bag) Boil In Bag Rice
•2 whole Limes, Juiced
•1 cup Tortilla Strips For Garnish
•1 cup Shredded Cheese For Garnish
In a large stock pot, add olive oil, onion, celery, and garlic and cook until softened. Add both cans of tomatoes undrained. Cook for 2 minutes, and add hominy and beans. Add a dash of cumin, pepper and salt to taste. Stir. Pour in boxed stock, water and bouillon cubes. Bring to a boil. Cut the top of the bag of rice and pour rice directly into the soup. Do not boil in the bag. Reduce heat and simmer until rice is tender. Before serving, add lime juice. Serve with tortilla strips and top with cheese.
May 11, 2010
Mongolian Beef
Mongolian Beef
•¼ cups Cornstarch
•1 pound Flank Steak, Very Thinly Sliced Against The Grain
•1 teaspoon Minced Fresh Ginger
•1 Tablespoon Chopped Garlic
•½ cups Low Sodium Soy Sauce
•¼ cups Water
•½ cups Dark Brown Sugar
•¼ cups Canola Oil
•5 whole Scallions, Cut Into 1 Inch Pieces
Sprinkle cornstarch over the sliced steak and toss until the pieces are evenly coated. Set aside. In a sauce pan over medium-low heat, combine ginger, garlic, soy sauce, water and sugar. Stir constantly until the sugar dissolves. Raise the heat and stir until the sauce boils. Remove from heat and set aside. Cover the bottom of a large frying pan (or a wok) with canola oil and heat over high heat. Once the oil is hot, add the steak, sautéing it until browned on all sides. Remove the steak with a slotted spoon onto a plate lined with paper towels. Remove any leftover oil from the pan, then add the steak, sauce and scallions, and cook over medium heat for just a few more minutes. Serve over rice.
•¼ cups Cornstarch
•1 pound Flank Steak, Very Thinly Sliced Against The Grain
•1 teaspoon Minced Fresh Ginger
•1 Tablespoon Chopped Garlic
•½ cups Low Sodium Soy Sauce
•¼ cups Water
•½ cups Dark Brown Sugar
•¼ cups Canola Oil
•5 whole Scallions, Cut Into 1 Inch Pieces
Sprinkle cornstarch over the sliced steak and toss until the pieces are evenly coated. Set aside. In a sauce pan over medium-low heat, combine ginger, garlic, soy sauce, water and sugar. Stir constantly until the sugar dissolves. Raise the heat and stir until the sauce boils. Remove from heat and set aside. Cover the bottom of a large frying pan (or a wok) with canola oil and heat over high heat. Once the oil is hot, add the steak, sautéing it until browned on all sides. Remove the steak with a slotted spoon onto a plate lined with paper towels. Remove any leftover oil from the pan, then add the steak, sauce and scallions, and cook over medium heat for just a few more minutes. Serve over rice.
Mock Champagne
Mock Champagne
2/3 cup sugar
2/3 cup water
2 cups grapefruit juice
1/2 cup orange juice
3 Tbsp. grenadine
1 large bottle ginger ale, chilled
Combine sugar and water in a saucepan over low heat. Bring to a boil; simmer for 10 minutes. Let cool. Add grapefruit and orange juices to syrup and chill. At serving time, add grenadine and ginger ale.
2/3 cup sugar
2/3 cup water
2 cups grapefruit juice
1/2 cup orange juice
3 Tbsp. grenadine
1 large bottle ginger ale, chilled
Combine sugar and water in a saucepan over low heat. Bring to a boil; simmer for 10 minutes. Let cool. Add grapefruit and orange juices to syrup and chill. At serving time, add grenadine and ginger ale.
Black-eyed Pea Corn Bread
Black-eyed Pea Corn Bread
1 lb. pork sausage
1 onion, chopped
1 1/2 cups corn meal mix
1/2 cup self-rising flour
2 eggs, slightly beaten
1 cup buttermilk
1/2 cup vegetable oil
1 (4-oz.) can green chilies, chopped
3/4 cup cream-style corn
2 cups grated Cheddar cheese
1 (15-oz.) can black-eyed peas, drained
Preheat oven to 350 degrees. Grease a 9-by13-inch pan. Cook sausage and onion in a large skillet until browned. Drain and set aside. Combine corn meal mix and flour in a large bowl. In another bowl, beat together eggs, buttermilk and oil. Mix with dry ingredients. Add sausage, onion, chilies, corn, cheese and peas. Pour into pan and bake for 50 to 55 minutes.
1 lb. pork sausage
1 onion, chopped
1 1/2 cups corn meal mix
1/2 cup self-rising flour
2 eggs, slightly beaten
1 cup buttermilk
1/2 cup vegetable oil
1 (4-oz.) can green chilies, chopped
3/4 cup cream-style corn
2 cups grated Cheddar cheese
1 (15-oz.) can black-eyed peas, drained
Preheat oven to 350 degrees. Grease a 9-by13-inch pan. Cook sausage and onion in a large skillet until browned. Drain and set aside. Combine corn meal mix and flour in a large bowl. In another bowl, beat together eggs, buttermilk and oil. Mix with dry ingredients. Add sausage, onion, chilies, corn, cheese and peas. Pour into pan and bake for 50 to 55 minutes.
May 6, 2010
Creamy Hashbrowns
Creamy Hashbrowns
1 (2 pound) package frozen cubed hash brown potatoes
2 cups cubed or shredded process American cheese
2 cups sour cream
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 pound sliced bacon, cooked and crumbled
1 large onion, chopped
1/4 cup butter or margarine, melted
1/4 teaspoon black pepper
Place potatoes in an ungreased 5-qt. slow cooker. In a bowl, combine the remaining ingredients. Pour over potatoes and mix well. Cover and cook on low for 4-5 hours or until potatoes are tender and heated through.
1 (2 pound) package frozen cubed hash brown potatoes
2 cups cubed or shredded process American cheese
2 cups sour cream
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 pound sliced bacon, cooked and crumbled
1 large onion, chopped
1/4 cup butter or margarine, melted
1/4 teaspoon black pepper
Place potatoes in an ungreased 5-qt. slow cooker. In a bowl, combine the remaining ingredients. Pour over potatoes and mix well. Cover and cook on low for 4-5 hours or until potatoes are tender and heated through.
Cheesy Potato Salad
Cheesy Potato Salad
2 1/2 pounds red potatoes, cubed
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white sugar
1/2 bunch green onions, chopped
1 cup shredded Cheddar cheese
1 tablespoon real bacon bits
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.
2 1/2 pounds red potatoes, cubed
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white sugar
1/2 bunch green onions, chopped
1 cup shredded Cheddar cheese
1 tablespoon real bacon bits
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.
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