2 lbs Chicken wings raw (I substitute chicken breast cut up in 2 inch strips because I don't like bones or skin!)
1 c cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon salt
3 large eggs
1 1/2 c sugar
1/2 c water
6 Tablespoons ketchup
1/2 c pineapple juice
1 teaspoon salt
4 Tablespoons Soy Sauce
1/2 c vinegar
Mix cornstarch, salt, and garlic powder in small bowl. In another small bowl beat eggs. Dip chicken wings/pieces in dry mixture then in the egg. Fry battered wings in oil in large frying pan until cooked through. Arrange chicken in a 9x13 baking pan. Mix remaining ingredients in a pot on the stove and cook until bubbly. Pour sauce over wings and place them in oven. Bake at 350 degrees until bubbly (at least 20 minutes).
Last edited by DoUCDBaby2; 03-01-2008 at 09:43 AM.
Mom's Cake Brownies
2 c flour
2 c sugar
3 1/2 T cocoa, unsweetend powder
1/2 c margarine
1 c water
1/2 c vegetable oil
1/2 c buttermilk
2 large eggs
1 t Baking soda
1 t vanilla
Mix flour, sugar and cocoa together
In a saucepan, boil margarine, water and vegatable oil and then add the dry ingredients.
Add buttermilk, eggs, baking soda, and vanilla. Mix well.
Pour mixture into a greased & floured jelly roll pan
Bake at 360 degrees for 20 minutes.
(see frosting recipe below!)
Last edited by DoUCDBaby2; 03-01-2008 at 09:43 AM.
8 Chicken Breasts
8 Slices of swiss cheese
1 can cream of chicken soup
1/4 c water
2 c seasoned stuffing mix
1/3 c margarine, melted
Arrange chicken in shallow baking pan and place 1 slice of cheese over each piece. Stir soup and water together. Spoon evenly over chicken. Coarsely crush stuffing mix and sprinkle over top. Drizzle with melted butter. Bake, uncovered, at 350 degrees for 50-55 minutes or until done. Serve with rice.
It may be served with additional hot cream of chicken soup, diluted with milk!
Last edited by DoUCDBaby2; 03-01-2008 at 09:44 AM.
I'm part of a Facebook Group called "Good Eats" which my friend made. Heather, you should join it! There's some good recipes on there. Just look it up, or look under my groups to find it.
Here is a great one that I made last week. It was SO delectable!
Chicken Roll Ups
2 cups cubed chicken
8 oz cream cheese
1/4 cup minced onion
Crescent rolls (like the ones Pillsbury makes)
Mix together chicken, cream cheese onion and celery. Put 1 Tbsp on each section of the crescent rolls. Tuck dough around the meat mixture and roll up to seal. Roll in melted butter then bread crumbs. Bake at 35 for 15 min.
1 tsp oil
1 lb (450 kg) pork tenderloin, cut into thin slices
2 carrots, sliced
1/4 cup Kraft Signature Sweet Onion Vinaigrette Dressing
1 Tbsp. hoisin sauce
2 Tbsp. water
1 green onion, thinly sliced
Heat oil in large skillet on medium-high heat. Add meat and carrots; stir-fry 5 min.
Stir in dressing, hoisin sauce and water. Stri-fry 7 min. or until carrots are crisp-tender.
Add onions; cook 1 min.
Serve over hot cooked angel hair pasta or rice.
*This was quite yummy! I will say that there wasn't quite enough sauce, so I would add a little more dressing or hoisin sauce if you want your noodles or rice to be saucy enough. You could also add snow or sugar snap peas to this recipe. Also, I used regular Italian salad dressing rather than go out and buy a special kind, and it was just as good.
2 pie crusts, one pressed into pie tin
3 chicken breasts boiled and cubed or 2 cans meat of choice
1 small chopped onion
2 medium potatoes peeled cubed and boiled until softened but still firm--drain but reserve about 1 c of water with potatoes (to make gravy)
1 cup frozen peas and carrots
2 packages chicken gravy mix
Mix together, place in pie crust. Place 2nd pie crust on top and pinch edges together. Bake 1 hour or until crust is golden brown. Serve with Gravy on top.
2 T butter
1 lb. zucchini,sliced
1 lb. yellow squash, sliced
1 can cream of chicken(condensed)
1 carton sour cream(I only use half a carton)
1 can sliced mushrooms, drained
1/2 cup butter melted
1 package stuffing(I used chicken stuffing)
Preheat oven to 350; grease casserole dish and set aside. In large skillet, heat 2 T butter; cook zuccini and squash until just tender; season with salt and pepper if desired. Add soup, sour cream and mushrooms, mixing well. In large bowl combine stuffing mix and melted butter. Pour half the stuffing mix into baking dish. Layer squash mixture over stuffing, then pour the remaining stuffing mix over squash. Bake uncovered for 30-35 min.
*This is super good, even if you aren't a squash fan. Next time I make this I think I will add some cooked chicken tenders to the squash mixture to make it more of a meal than a side dish.
Teriyaki Sauce ---
This is good as a marinade for bar b que chicken or for chicken that you cook in the oven.
2/3 C. Soy Sauce
1/2 C. Oil
2 T Molasses
2 tsp. accent
2 tsp. ginger
2 tsp. dry mustard
3/4 tsp garlic powder
You mix everything and then pour on top of chicken that is uncooked in a baking dish. I let it sit a few hours in the fridge, turning the chicken over a few times. Then you can either cook on the grill, or during these cold months in the oven 375 for like 20-30 min...(not really sure I just keep checkin!) It is so dang good! I serve it with cheesy potatoes usually.
Last edited by AshleyKaryn; 03-01-2008 at 02:17 PM.
Reason: grr sorry I forgot to take out my siggy I don't know how to edit it out!!!
1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
35 to 40 small wonton wrappers
Water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided
Preheat oven to 200 degrees F.
Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.