Recipes to Live by

4 tablespoons Olive oil 1/4 cube Butter 1/2 cup Flour  2 cans chicken broth (28 ounce total) or 1 32 ounce Swanson's chicken broth.   1/2 teaspoon thyme 1/2 teaspoon ground turmeric  1 teaspoon salt 1/2 teaspoon black pepper 1 large russet potato, peel, chopped, and parboiled 3 minutes 1 large onion, minced 1 large celery rib, chopped finely 1 pound boneless chicken breasts chopped in 1/2 inch pieces 1 9-10 ounces frozen peas, carrots, and corn  1 sheet frozen puff pastry thawed and cut into 1/2 inch strips Using a 3 inch deep large frying pan, melt butter with olive oil in medium high heat.  Add flour and cook stirring with a whisk.  Add chicken broth and stir to form thickened rue, about 20 minutes. Stir in thyme, turmeric, salt, pepper, onion, potato, celery, and chicken. Cover with foil.  Bake 30 minutes at 350. Peel foil off carefully.  Turn oven up to 400.  Add frozen mixed veggies.  ...

4 chicken breasts   1 1/2 lb. broccoli (2 bunches)  1/2 teaspoon curry powder   1 can cream of mushroom soup   1 can cream of celery soup   1/2 cup mayonnaise     1. Boil chicken until tender, debone.  Poaching will make it more tender. Chicken thighs are tastier than chicken breasts.   2. Boil broccoli 5-7 minutes and cut into equal length spears.   Mix in other   ingredients and pour in 9x13 standard sized casserole dish.sprinkle with cheddar cheese if desired.     3. Bake at 350 degrees for 30-45  minutes.

ACTIVE TIME 10 MIN TOTAL TIME 35 MIN  4 SERVINGS 4 tablespoons soy sauce 4 tablespoons brown sugar 4 tablespoons thawed orange juice concentrate  4 garlic cloves, minced 1 teaspoon finely grated orange zest 2 teaspoon minced fresh ginger 1.5 teaspoons kosher salt 1/2 teaspoon freshly ground pepper Four 1/2-pound bone-in chicken breast halves, with skin Note:  Combine ingredients and pour marinade over chicken for at least two hours before baking. 1. Preheat the oven to 500. In a medium bowl, combine the soy sauce with the brown sugar, orange juice concentrate, garlic, orange zest, ginger, salt and pepper. Add the chicken breasts and turn to coat. Transfer the chicken to a baking dish, skin side up. 2. Roast the chicken in the center of the oven for 25 minutes, basting with the sauce 4 times, until the chicken is just cooked through and nicely glazed. Turn on the broiler and broil the chicken until browned, about 2 minutes.  ...

2 tablespoons butter 1/2 onion thinly sliced  2 cloves garlic, minced 4 boneless, skinless chicken thighs 1 cup flour Cream of Mushroom soup 1/2 can milk 1 teaspoon paprika 2 teaspoons seasoning salt 1 teaspoon salt 1 teaspoon garlic salt 1/2 teaspoon pepper Egg Fry butter in skillet on medium heat.  Add onion and cook 3 minutes, stirring occasionally.  Saute garlic then turn heat low while breading the chicken thighs.  Mix the flour, seasoning salt, paprika, salt, and pepper together. In another bowl, crack an egg.  Beat the egg.  Dredge the chicken in the flour mixture then coat it with egg before frying.  Turn the heat back up to medium.  Fry 7-8 minutes each side or until golden brown.  Add cream of mushroom soup with milk.  Cover and let simmer 10 minutes.  Serve with rice and a vegetable.

1 pound ground beef with 1/2 minced onion Taco seasoning mix 2 heads Romaine lettuce- Hand shredded 1 small can sliced olives, drained 1 can kidney beans, drained 3 diced tomatoes 2 diced avocados 1 to 2 cups shredded cheddar cheese  1/2 to 3/4  bottle French dressing Add 1 bag Nachos, saving some aside for sprinkling on top Directions Brown and drain ground beef with onion Add taco seasoning mix and 3/4 cup water Set meat aside until the end.  Add meat last.

16 ounces uncooked orzo  2 tablespoons olive oil  2 teaspoons lemon juice  1/2 cup olive oil  3 tablespoons white wine vinegar  1 teaspoon Dijon mustard  1/2 clove garlic minced  1/4 teaspoon minced fresh thyme  1/2 teaspoon dried oregano  1/4 teaspoon ground cumin  Salt and fresh ground black pepper to taste  2 bunches spinach torn into bite-size pieces 1 red bell pepper cored and seeded and cut into 1 inch match sticks  2 green onions minced dark green and white portions  2 ounces feta cheese crumbled 1/2 cup slivered Kalamata olives pit removed  1 tablespoon capers rinsed and drained 1.  Cook orzo al dente according to the package directions.  Drain.   Rinse with cold water and drain well.  Combine with 2 tablespoons olive oil in a large bowl; toss to coat. 2.  For the dressing combine the lemon juice with 1/2 cup olive oil, wine vinegar, D...

2 tablespoons oil 1/2 minced onion 2 minced garlic cloves Chicken with bones, dark meat is tastier 6 cups water 1 Chicken bullion cube 2 celery stalks, sliced 2 carrots, peeled and sliced 2 potatoes, peeled, and chopped 20 shakes of black pepper 30 shakes of salt 1/2 to 3/4  cup petite green peas 1/2 cup fresh chopped parsley Egg noodles cooked separately then add in chicken soup. Instructions In a large stockpot,  brown the onion in oil until translucent, about 3 minutes.  Add minced garlic. Pour water in then add the chicken.  Add chicken bullion cube.  Turn on heat to medium.  As the soup begins to cook, peel the carrots and potatoes.  Chop the celery.  Gently add all ingredients into the stockpot.  Bring to a boil then simmer for another 30 minutes. Add salt and pepper.  Stir occasionally.  Add petite green peas the last 3 minutes.   Add egg noodles.   Season to taste.   Great fo...

1/4 cup cilantro sprigs, chopped 6 cloves garlic 2 tablespoons grated ginger 1/4 cup hoisin sauce 1/4 cup honey 1 teaspoon lime zest 1/4 cup lime juice 1 pound fresh shrimp 4 serrano chiles, minced include seeds 2 whole green onions, minced 1/4 cup dark soy sauces 1/4 cup Thai fish sauce 1/4 cup red wine vinegar Using scissors, cut the shrimp shells along the back. Cut deeply into the shrimp then rinse away the vein. Cover and refrigerate the shrimp. In a small bowl combine all the marinade ingredients and stir well.  If not using immediately cover and refrigerate. Slice limes. Within 30 minutes of cooking, spoon the marinade under the shrimp shells. Keep refrigerated.    To grill: if using gas or electric grill,  preheated to medium 350°. If using charcoal or wood prepare a fire when the gas orgy electrical is preheated or the coals or wood are ash covered.  Brush the cooking rack with oil then lay the shrimp on the grill or ...

2 pound package of rice noodles  Canola oil for stir fry Salt to taste 1 medium carrot, julienne cut 1 small onion cut in half, thinly sliced  1 celery stalk, julienne cut 1/2 pound snow peas or Chinese peas 1 small package bean sprouts 1/2 pound char sui, julienne cut Sauce  4 tablespoons soy sauce 4 tablespoons oyster sauce  Dash of sesame seed oil In a wok, heat oil and salt. Lightly stirfry carrots, onion, celery, and peas. Add more oil and salt as needed. Set aside. Stir fry Cha Sui and set aside. Mix sauce with rice noodles and add snow peas.  Add bean sprouts last.   Finally, add Cha Sui mix back into wok.   Note:  If you are using a large bag of beans sprouts, add 1 tablespoon more oyster sauce.

3 cups baby spinach, washed 3 medium pears, cored and cut into slices.  Best if firm. 1/4 cup pine nuts, lightly toasted in 250 oven for 5 minutes (1/4 package of raw pine nuts from Trader Joe's) 1/4 cup dried cranberries Dressing 3 tablespoons olive oil  3 tablespoons orange juice  2 tablespoons seasoned rice vinegar 1/2 teaspoon salt  1/4 teaspoon black pepper  1 clove of garlic crushed Preparation Mix and chill dressing.  Toss salad ingredients with salad dressing just before serving.  Serves six. Notes:  Trader Joe’s has triple washed baby spinach.  

2 envelopes unflavored gelatin 1 cup evaporated milk 1 1/2 cups water 3/4 cup sugar 4 teaspoons almond extract  Fruit- canned or fresh Instructions 1.  Dissolve gelatin in one cup water. 2.  Heat evaporated milk in 1 1/2 cups water.  3.  Add sugar to just below boiling. 4.  Add gelatin; stir until dissolved. Add almond extra. 5.  Optional:  add 2 drops green food coloring. 6.  Pour into a 9 x 9 dish. Set in refrigerate until firm. 7.  Cut into 1/2 inch cubes. Combine with chilled fruit.

1 can Spam 1/3 cup soy sauce 1/3 cup white sugar 1 tablespoon Mirin Nori or seaweed 3 cups white rice cooked Cut spam into 7 or 8 pieces Lightly brown in frying pan for 30 seconds per side.   While frying, make the sauce: Add 1/3 cup soy sauce and 1/3 cup white sugar Stir to disolve.   Add 1 tablespoon Mirin. Cook spam in sauce until liquid is reduced and absorbed. Cook rice in 1:1 water: rice ratio. Wrap in seaweed and rice.

3 and 1/2 pound chicken 3/4 cup soy sauce 1 tablespoon honey or brown molasses 1/2 cup brown sugar 3 cloves garlic crushed 1 star anise 1 1/2 cups water 2 tablespoons sherry Optional:  red chilli for heat 4 tablespoons Cornstarch Combine first seven ingredients in large pot. Bring to boil and simmer for two minutes.  Add a whole chicken or parts to pot including gizzard and liver.  Simmer 40 minutes. Remove chicken, cut into pieces and arrange on plate. Thicken sauce with 4 tablespoons water and cornstarch.   Garnish with 1/4 cup chopped green onion.  

1 tablespoon butter  4 skinless boneless chicken breast halves about 1 pound  1 can Campbell's condensed cream of chicken soup  1/4 cup mayonnaise  4 tablespoons honey  2 tablespoon spicy brown mustard coarsely chop brown toasted pecans Salt and pepper the chicken.  In medium  skillet, over medium high heat put in margarine and cook chicken for 10 minutes on each side.   Spoon off fat. In the same skillet, combine soup, mayonnaise, honey, and mustard.  Heat to boiling and return chicken to skillet.  Reduce heat to low, cover; cook five minutes or until chicken is done, stirring occasionally. Add chopped pecans in top and serve hot.  

Ingredients 2 crescent roll cans 2 packages (12 oz. each) smoky link cocktail sausages Preheat oven to 375. Unroll crescent rolls and cut in half. Open cocktail sausage packages. Starting with the short end first, roll the cocktail sausage in the crescent roll. Bake for 12-15 minutes or until golden brown. Total cost: Around $10. Everything is available at most grocery stores. Watch out. These go fast. As an addition step, a small slice of cheese could be added to each sausage before rolling. Or use your favorite hotdogs either cut in half for thirds. Be sure to completely over the ends if you want them covered in the crossiant.

2 bunches of spinach washed and drained  1 can water chestnuts minced  1/2 pound mushrooms sliced  1 cup bean sprouts washed and drained 4 hard-boiled eggs minced 1/4 cup to 1/2 lb. bacon crisp and broken Dressing 1 cup salad oil 1 tablespoon Worchester sauce 1/4 cup vinegar 3 green onions, minced 1/2 cup sugar 1 1/2 teaspoons salt Mix and store bottle in refrigerator

1/2 cup soy sauce optional: 1 to 2 tablespoons Korean chili paste (gochujang) or Sriracha, depending on how hot you like things 1 in small onion, peeled and grated puréed in a food processor 2 tablespoons light brown sugar 1 tablespoon mirin or rice wine* 4 cloves garlic, peeled and minced or finely grated 1 1/2 teaspoons sesame oil 2 teaspoons grated fresh ginger (peeled or unpeeled) freshly ground black pepper 2 teaspoons sesame seeds 4-5 boneless skinless chicken thighs ( 1 to 1 1/4  pounds) 1. Mix the soy sauce, chili paste or hot sauce, onion, brown sugar, mirin or rice wine, garlic, sesame oil, ginger, a few generous turns of black pepper, and sesame seeds in a large zip-top freezer bag. 2. Lay the thighs on a cutting board, cover with a sheet of plastic wrap, and pound them so they’re about 1/3-inch (1cm) thick with a meat pounder, rolling pin, or another heavy object. (You can also pound them, a few at a time, in a separate freezer bag to make clean...

2 cups broccoli florets  2 cups cremini mushrooms 2 cups butternut squash 1 zucchini sliced and quartered 1 yellow squash, sliced and quartered 1 red bell pepper chopped 1 red onion quartered 2 tablespoons olive oil  2 tablespoons balsamic vinegar  4 cloves garlic minced  1 1/2 teaspoons dried thyme 1/2 teaspoon Kosher salt and black pepper to taste Chop all veggies to same size so it cooks evenly.  1 inch. Preheat oven to 425°F Lightly oil a baking sheet or coat with nonstick cooking spray. Place cut up vegetables in a single layer on the prepared baking sheet.   Add olive oil, balsamic vinegar, garlic and thyme on top.  Season with salt and pepper.  Gently toss to combine. Bake 30 minutes turning them every 10 minutes. Serve immediately.

2 cans artichoke hearts 1 cup fresh Parmesan cheese  1 cup mayonnaise  1 teaspoon fresh garlic, minced  Baguette  Directions  Chop artichokes and mix with all the other ingredients.  Preheat oven 350°.  Bake for 30 minutes  Serve with thinly sliced baguette.

1 cup soy sauce  1 cup brown sugar lightly packed  1 cup green onions minced  1/4 cup sake 2 tablespoons sesame seeds  2 teaspoons grated ginger  2 cloves garlic minced  a few drops sesame seed oil 1/2 cup + 2 tablespoons honey Boil.  Add 1/2 cup +2 tablespoons honey Marinate overnight for best results.     Heat sauce separately  Bake 375 for 45 minutes, basting every 15 minutes.   Makes enough marinade for 6 pounds of boneless chicken thighs.   Sweet flavor

Oh Boy! Waffles 2 1/4 c. sifted all-purpose flour 4 teaspoons baking powder 1 1/2 tablespoons sugar 3/4 teaspoon salt 2 beaten eggs 2 1/4 c. milk 3/4 c. salad oil (canola, vegetable oil) Makes:  4 waffles Preheat waffle iron.  Stir together dry ingredients. Combine remaining ingredients and add just before baking, stirring only until moistened and fully incorporated.  Batter will be thin. (Lumps are okay).  Spray waffle iron with cooking spray.  Bake in preheated waffle iron.  Do not overfill, it will rise.   Makes 4-5 waffles A couple of tips: - Let batter rest 10 minutes and it thickens.    12/27/2014 Increased batter by 50 percent to make more.  Filled 8 cup mixing bowl to the brim.  Made 6-7 waffles.   +While you are making your waffles, have your oven preheated to 250 degrees with a cookie sheet on the rack.  As you remove the waffles from the waffle iron, transfer them to th...

INGREDIENTS: 1 tablespoon olive oil 2 boneless, skinless thin-sliced chicken breasts Kosher salt and freshly ground black pepper, to taste 6 cups chopped romaine lettuce 1 Roma tomato, diced 3/4 cup canned corn kernels, drained 3/4 cup canned black beans, drained and rinsed 1/4 cup diced red onion 1/4 cup shredded Monterey Jack cheese 1/2 cup shredded cheddar cheese 1/4 cup Ranch dressing 1/4 cup BBQ sauce 1/4 cup tortilla strips Prep all ingredients before starting. Cool salad at least 10 minutes in fridge  before serving. DIRECTIONS: Heat olive oil in a medium skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the s...

Using a 9×13 PAN INGREDIENTS: * 3-4 cups Shredded chicken  * 3 CUPS MONTEREY JACK CHEESE * 1 – 28 OZ. CAN LAS PALMAS GREEN CHILE ENCHILADA SAUCE * 12-15 CORN TORTILLAS * 1 – 2 CANS 4.5 OZ. CHOPPED GREEN CHILES * 1 1/2 – 2 CUPS SOUR CREAM * SALT & PEPPER Instructions  In a small bowl, combine chicken, 1 cup cheese, green chiles, salt and pepper. In a small skillet, bring enchilada sauce to boil and then remove from heat. Dip each tortilla into heated sauce for a few seconds to soften. Spoon 1/3 cup of chicken mixture and 2 tablespoons sour cream down center for each tortilla (I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center!). Roll the tortilla and place seam-side down in 8×8 (or 9×9) inch baking dish. Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese. Bake 20 minutes at 350.

8 ounces (one small container) Cool Whip 18 ounces (three individual servings) yogurt, any flavor 1 ready-to-use graham cracker crust     In a mixing bowl, thoroughly combine the Cool Whip and yogurt until smooth. Pour the yogurt and Cool Whip into a pie ctust and freeze until firm about 2 hours.  Remove from freezer approximately 20 minutes before serving. Serve with fresh fruit if desired and enjoy

Ingredients  1 32oz bag frozen fully cooked meatballs (about 50) 1 18oz jar grape jelly 1 18oz BBQ sauce Directions Combine sauces in your crock-pot and stir until combined. Add meatballs and stir until they are coated with the sauce. Cook on high for 3 hours. Enjoy as an appetizer or serve over rice for a main dish. Combine sauces in your crock-pot and stir until combined. Add meatballs and stir until they are coated with the sauce. Cook on high for 3 hours. Enjoy as an appetizer or serve over rice for a main dish.

Two boxes frozen chopped spinach thawed and drained Mix 1 cup mayonnaise with 1 pint sour cream 1 bottle bacon bits 1 small can water chestnuts Hidden Valley Ranch dressing mix Mince one small onion (or green onion and minced garlic) Mix all ingredients together saving the spinach for last.  Before rolling the tortilla, add 1/2 bottle of Bacon Bits.  Spread on tortilla. Refrigerate one hour prior to slicing to keep its shape. Note:  Trader Joe’s tortillas have no lard.  

1 pound short pasta (i.e. penne, fafalle, mostaccioli, etc.) 1 pound Italian sausage (Trader Joes makes a yummy one as does Sprouts) 1- 12 oz. can artichoke hearts, diced 1-12 oz. can diced tomatoes or 1 cup chopped sundried tomatoes 8 ounce shredded mozzarella cheese fresh or prepackaged (2 cups) 8 ounces shredded cheddar cheese (2 cups) Can also add Parmesan  Cost:  $15 plus Directions    Boil water for pasta. Prepare pasta according to directions on package. Do not overcook the pasta (al dentate is best). Remove sausage casings and crumble meat into large frying pan.   Chop artichokes into bite-size pieces.  When the sausages are done frying, add artichoke heart pieces and tomatoes (either sun-dried or diced) and start to warm up artichokes and tomatoes. Drain pasta and return to pot.  Stir and sausage/tomato/artichoke heart mixture and allow the oils to coat the pasta Add cheeses to pasta/meat mixture and continue to stir ...

Whole chicken 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 teaspoon granulated garlic 1 teaspoon paprika 1 3/4 Tablespoons coconut or canola oil  1 yellow onion quartered 1 lemon halved 1 cup chicken stock or broth Instructions Take out gizzard and liver then wash and dry chicken throughly with paper towels.  This removes bacteria which may have gotten on it.  The dryness of the skin is what allows it to turn crispy later.   Put the onion and lemon in the chicken cavity. Combine all spices into a small dish then mix throughly. Add the oil to the spices, and gently stir. Turn on Instant Pot  to preheat on the sauté setting on "normal." Rub the oil and spice mixture on the breast side of the chicken. Place the chicken, breast side down, in the preheated Instant Pot. Carefully rub the other half of the oil and spices mixture on the other side of the chicken. Al...

Sesame chicken pasta salad 1/4 cup sesame seeds lightly toasted for 1 minute 1  bag farfalle pasta or whatever small shell pasta you want  Sauce 1/3 cup canola oil 1/3 cup soy sauce 1/3 cup rice wine vinegar 1 tablespoon sesame oil  3 tablespoons white sugar 1 inch fresh grated ginger 1/4 teaspoon ground black pepper 2 cups shredded chicken thigh, poached  Instructions  Lightly brown sesame seeds in a nonstick fry pan for one minute over low heat until lightly browned.   Follow instruction on farfalle bag to cook the pasta.  Drain and let cool. While the pasta is cooking, poach the chicken thighs in water along with a bay leaf, baby carrots, minced celery stalks, a tablespoon sake, juice from half a lemon, and 1 chicken bullion cube.  Shred and let cool. Mix the ingredients for the sauce and let sit for 30 minutes. Mix the pasta, chicken, sauce, and your choice of fresh spinach vegetables....