For the Marinade 1 orange, juiced
2 limes, juiced
2 tablespoons olive oil
2 garlic cloves, minced
3 tablespoon fresh cilantro leaves, chopped
1 package fajita seasoning
1 teaspoon ground cumin
1 teaspoon salt
2 1/4 pounds steak, trimmed of fat cut into thirds or 8-inch pieces
For the Fajitas 1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced 1 cup rice, cooked cheddar cheese
6 tortillas
Ingredients
4-5 chicken breast
1/2 cup flour
1/2 cup cornstarch
1-2 eggs, beated
sesame seeds
1/2 cup water
3/4 cup sugar
1/2 cup vinegar
1/4 cup ketchup
1 tablespoon soy sauce
1 chicken bouillon cube
1 cup rice, cooked
frozen vegetables, stir fried
teriyaki sauce
Notes / Directions
Sauce: Mix water, sugar, vinegar (less for less tang), ketchup, soy
sauce, and bouillon cube and bring to boil. Boil 1-2 min. and keep
warm. (Can add a little corn starch to thicken.)
Chicken: Put
flour and corn starch in ziplock bad. Put in chicken and shake till
evenly coated. In a bowl, beat eggs. Dip chicken in eggs and place in a
heated skillet with some oil. Sprinkle sesame seeds on top. Brown
both sides of chicken. Don't fully cook. Place chicken in a pan and
coat with sauce. Cover with foil and bake at 350 degrees for 1 hour.
After 30 min. flip chicken and continue to bake with foil. Remove foil
for last 10 min.
Serve with rice and vegetables with teriyaki glaze.
Ingredients
1 chicken (3 pounds)
6 oz. cream cheese
2 teaspoons dried rosemary, divided
6 tablespoons Italian salad dressing mix, divided
2 pounds red potatoes, chopped
green onions (about 2), chopped
6 carrots, sliced
Notes / Directions
Shake 1 Tlbs. flour in oven bag.
Mix cream cheese, 1 T. rosemary,
and 1/2 t. pepper. Starting at heck of chicken, use handle or fingers
to separate skin from meat of chicken. Don't tear. Spoon mixture under
skin. Spread to butt and thighs and legs. Brush with 2 T. dressing.
Toss
potatoes and carrots with remaining dressing, rosemary, and pepper in
oven bag. Put the chicken in the bag and tie shut. Cut 6 slits 1/2
inch long in bag. Bake at 350 degrees 1 hour and 20 minutes or until
chicken is done (180 degrees). Transfer chicken to serving dish,
reserving juices. Let chicken stand 10 minutes. Sprinkle bacon bits
(optional) and onions on top of vegetables.
I recommend adding carrots and cooking everything in a bag.
Notes / Directions
Heat oven to 425 degrees. Grease 13x9 pan. Mix butter, milk, chives,
salt, and garlic. In another bowl, mix cornflakes, parsley, and
paprika. Dip chicken into milk then coat with corn flakes. Place in
pan. Drizzle with 2 T. butter. Bake uncovered 20-25 minutes.
1 cup flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2-3 tablespoons water
1 teaspoon green onions, sliced
1 teaspoon green bell pepper, chopped
1/4 cup bacon strips, crumbled
1 cup ham, cubed
1 cup swiss cheese, grated
5 eggs
1 cup half-and-half cream
1/8 teaspoon lemon peel
1/2 teaspoon salt
1/3 teaspoon dry mustard
Notes / Directions
In medium bowl, mix flour and salt. Cut in shortening, using pastry
blender (or pulling 2 table knives through ingredients in opposite
directions), until particles are size of small peas. Sprinkle with cold
water, 1 tablespoon at a time, tossing with fork until all flour is
moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more
water can be added if necessary).
Gather pastry into a ball.
Shape into flattened round on lightly floured surface. Wrap in plastic
wrap; refrigerate about 45 minutes or until dough is firm and cold, yet
pliable. This allows the shortening to become slightly firm, which helps
make the baked pastry more flaky. If refrigerated longer, let pastry
soften slightly before rolling.
Fit pastry into 9in. pie pan and
sprinkle with green onions, green peppers, bacon, and ham. Sprinkle on
cheese. In a medium bowl, whip eggs with half and half, lemon peel,
salt, and mustard. Pour over other ingredients in crust. Bake at 325
degrees for 45 minutes. Let stand 10 minutes before serving.
Ingredients
10 oz. canned chicken, drained
1-2 packages crescent dinner rolls
sweet Baby Ray barbeque sauce
Notes / Directions
Heat oven to 375 degrees. In a bowl, shred chicken and add a good
amount of barbeque sauce. Remove dough from container and press the
edges of 2 rolls together to make a pocket. Stuff chicken inside and
seal shut. Cook 9-12 minutes on a cookie sheet.
Ingredients
1 pound ground beef
1 cup onion, chopped
1 cup green bell pepper, chopped
1 cup rice
4 cups zucchini, chopped
2 beef bouillon cubes
2 cups tomatoes, diced
1 3/4 cups water
1 can corn, drained
2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon basil
1/4 teaspoon garlic powder
1/4 teaspoon pepper
three cheese
Notes / Directions
Saute meat, onion, and green peppers. Drain. Add all other ingredients
and simmer covered for 25 minutes. Sprinkle extra cheese on top.
Notes / Directions
Add brown sugar to melted shortening. Sift dry ingredients and add eggs
and vanilla (mixture will be sticky). Pat down in 9x13-inch pan. Bake at
350 for 20-25 minutes until golden brown.
Oh my GOODNESS! This CAKE. It is so insanely good that it will drive you to madness.
Ingredients
1 yellow cake mix
1 small box instant chocolate pudding
1/2 cup sugar
3/4 cup vegetable oil
3/4 cup water
3 eggs
1 cup sour cream
1 cup chocolate chips
Notes / Directions
Mix all dry ingredients to remove lumps. Add everything else and mix
for 2 minutes. Grease and flour a bunt pan and pour in batter. Bake
350 degrees for 1 hour. Let cool 15 minutes before removing from pan. Sprinkle with powdered sugar.
Notes / Directions
Make brownies according to box and cool. In a bowl, mix peanut butter,
1/2 c. butter, powdered sugar, and vanilla; spread over brownies. In a
small sauce pan, melt 1/4 c. butter with chocolate chips over low heat;
spread over peanut butter and refrigerate for 1 hour. Cut and store
layered with waxed paper in refrigerator.
