Cinnamon Rolls

Cinnamon Rolls - From Harve

1 c. milk

1 square butter

-Scald, let cool then add to:

1/3 c. warm water

1/2 c. sugar

1 1/2 T. yeast

-Mix well then add:

2 eggs

1/2 T. salt

Flour

Bake @ 375º for 9 minutes.

Stuffed Green Peppers

Stuffed Green Peppers - from Chera Nelson

1 lb. hamburger

4 c. cooked rice

1 quart tomatoes

2 cans tomato sauce

Salt and Pepper

Grated cheese

Mix hamburger, rice, tomatoes, tomato sauce and Salt and Pepper. Stuff meat mixture into blanched green peppers. Top with cheese. Bake @ 350º for 30 minutes.

Sweet and Sour Sauce

3/4 c. pineapple juice or water

2 T. soy sauce

3 T brown sugar

2 T vinegar

2 T corn starch

1/2 tsp. salt

1/2 tsp. ginger

1 16 oz can pineapple chunks

1 onion cooked with meat

Brown meat. Drain fat. Add water or juice and simmer 1 hour. Add the remaining ingredients and cook 15 minutes. Add corn starch to thicken.

Orange Chicken

Last Update: 12/21/2009 1:20 pm

Print Story | ShareThis

Prepared by Yoshi's Japanese Grill www.japanesegrill.com Orange Sauce 1 Quart Chicken Stock 1 Orange (Zest & Juice) 1 Cup Orange Juice 1 Clove Garlic (Minced) 3 Scallions/Green onions (Chopped Fine save small portion for garnish) ¼ cup Vinegar ½ cup Brown Sugar 2 TBSP Honey ¼ Cup Sweet Chili Sauce (Found in most Asian Markets) ¼ Cup Teriyaki Sauce ½ Cup Corn starch Combine all ingredients (save Sweet Chili Sauce and Corn Starch for later) then blend well. Add to stockpot and bring to a boil. Strain, add Sweet Chili Sauce then place back on stove and bring to a boil. Make a slurry with equal parts water and Corn Starch then slowly add to boiling orange sauce until thick syrup consistency is reached. Tempura Chicken 6 Grilled Chicken breast cut into strips Tempura mix (Available in most grocery stores Asian section.) Flour Make tempura mix as directed on container. Toss chicken strips in flour dip in tempura batter then fry for 3 minutes. (Small home fryer works great) Toss Tempura chicken with orange sauce the add to rice Garnish 1 Lime (Cut into wedges) Toasted Sesame Seeds Scallions

Zucchini Brownies

Last Update: 12/16/2009 1:45 pm

Print Story | ShareThis

Prepared by Shana Blackham, GTU Viewer Ingredients: Cream together: 1/2 cup margarine 1/2 cup oil 1 3/4 cups sugar Add 2 eggs 1 tsp vanilla Combine 2 1/2 cups flour 4 Tbsp cocoa 1 1/2 tsp salt 1 tsp soda 1/2 cup buttermilk 2 cups grated zucchini Combine ingredients and pour on floured and greased cookie sheet Sprinkle with : 1/2 to 3/4 cup brown sugar 1 cup chocolate chips Nuts (if desired) Bake 30 minutes at 350. These brownies are moist enough without any frosting unless desired.

Crispy Bacon & Parm Ranch Chicken

Related Links Cooking with Angel Crispy Bacon & Parm Ranch Chicken by Angel Shannon 4 boneless, skinless chicken breasts (tenders if you prefer) 1 (16 oz) bottle Peppercorn Ranch dressing 1 cup Italian Bread Crumbs 1 cup grated Parmesan Cheese ½ lb. bacon, fried crispy and crumbled Pour dressing into shallow pan or pie plate; set aside. In medium bowl, mix bread crumbs, cheese and bacon together. Dip cleaned and dried chicken into dressing then coat with bread crumb mixture. Place prepared chicken in sprayed or lined 9x13-in pan and bake at 350 degrees for 45 minutes or until juices run clear. Serve with buttery herb angel hair pasta! This recipe doubles easily.

Barb Smith's Caribbean Chicken

Barb Smith's CaribbeanChicken 2-3 Cups cooked rice 1 tablespoon olive oil 4 boneless skinless chicken breast cut into bite-sized pieces 1 cup garden or chunky salsa (We like Old El Paso Medium) ¼ cup marmalade 1 tablespoon brown sugar 2 tablespoons fresh lime juice ¼ teaspoon allspice (you can add up to a ½ on taste preference) 1. While the rice is cooking, heat oil in a large skillet at medium high. Add chicken; cook and stir until chicken is no longer pink (about seven minutes). 2. In a medium bowl, combine salsa, marmalade, brown sugar, and lime juice. Mix well. 3. Add to chicken; mix well. Bring it all to a boil. Reduce heat to low; cover and simmer five to ten minutes stirring occasionally. Serve over hot rice. Garnish with lime and orange wedges if desired.