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Denise's BBQ Chicken
2 cut up chickens
Marinade:
1/2 tsp curry powder
4 oz soy sauce
2 oz worcestershire sauce
1 Tbl garlic powder
1 tsp black pepper
1/2 Cup oil
1/2 bottle BBQ sauce
Marinate Chicken 2 hours.
Bake at 350 degrees for (Aharm recommends 1hr, 10 minutes), orig recipe says 45-60 minutes
Remove from oven
Cover with 1/2 bottle BBQ Sauce.
Cool at least 1 hour, mix every 15 minutes.
Cook over charcoal fire brushing with marinade until hot & crispy.
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Inside Outside Ravioli
Mix together:
3 cups (1/2 pound)shell macaroni, cooked
2 eggs
1/4 cup oil
1/2 cup seasoned bread crumbs
10 ounce package frozen chopped spinach, thawed
1 cup cubed cheddar cheese
spread in 13x9 pan . Cover with sliced meatballs, 1 jar Classico spaghetti
sauce, mozzarella cheese.
Bake 350' for 40 minutes or until bubbly.
Enjoy!!
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Light Rye Bread
For 1 LB loaf:
3/4 c water
1 1/2 c bread flour
1/2 c rye flour
2 Tbl corn meal
2 Tbl nonfat dry milk
1 tsp salt
3 Tbl brown sugar
1 1/2 Tbl butter
1 Tbl caraway seeds
1 3/4 tsp bread machine yeast
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Thai Holy Basil Chicken (Phat Prik Bae Gra Pao)
This is an awesome dish that is easy to make. Go on a field trip and get some *Holy Basil* at a Thai grocery store. This is just a fantastic dish. *Hot*
From thaitable.com
2 tablespoons vegetable oil
4-7 Thai chili pepper, minced
1 tablespoon sugar (or a little less IMHO -AH)
1-2 Cups holy basil leaves
1/2 lb ground chicken or turkey (or pork I guess)
1 tablespoon garlic, minced (or two cloves or whatever)
2-3 tablespoons fish sauce
Mince garlic and chili pepper together. Clean and pick gra-pow leaves from their stem. It may appear like a lot of leaves, but the leaves will shrink when cooked and this dish's flavor comes from the leaves.
Fry the garlic and chili pepper in oil over high heat. When garlic starts to turn brown, drop the ground chicken in. Stir constantly. The juice will start to come out. Keep stirring until all the juice is gone. It might take a couple of minutes. Add sugar and fish sauce. Then add Thai basil. Quickly turn it over a few times to mix the leaves with the meat and then remove from the fire and put the gai pad gra pow in the serving plate or dishes. Serve hot with rice.
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Mike Wuest's California Salsa
(with generous tweaking from Matti Harm)
28 oz. can of whole tomatoes (Italian plum works best)
2 small to medium cloves garlic, crushed and finely chopped
2 jalapeno peppers, stems cut off
2 capfuls vinegar (Aharm says 4 - 6 caps) (white recommended, but may not be essential)
1/2 tsp. salt (less will probably do, too)
1 tsp. chili powder
1/4 cup chopped onions (this can vary quite a bit, depending on the strength of the onions)
1/4 cup chopped cilantro (optional and can vary quite a bit, enough to add some cilantro aroma.)
Preparation:
Set up a blender and pour in the juice from the can of tomatoes. Then add the garlic, vinegar, and jalapenos.
Liquefy the mixture.
If you have a hand blending utensil, put the tomatoes in a mixing bowl and add to it the salt, chili powder and contents of the blender. Otherwise, add the salt and chili powder to the blender.
Blend carefully until the consistency is to your liking.
If you used the blender in the last step, transfer its contents to a mixing bowl and stir in the onions and cilantro.
Chill before serving. Makes about 1 quart
Notes from Matti Harm:
Mike Wuest is a professional colleague whom I met early in my career. For many years he has worked at the Air Force Flight Test Center, Edwards Air Force Base, CA. He is a fellow Midwesterner (Dayton, Ohio) in the parachute business who has a love of Mexican cuisine. During a meeting break ten or so years ago, the subject of salsas came up, and Mike suggested I try a recipe of his. He wrote it down from memory on a sheet of engineering note paper, which I have managed to avoid losing over the years.
Mike's recipe called for some sugar (2 teaspoons) and oregano or basil instead of cilantro. (Can you imagine that he actually hates cilantro?) It was too sweet for my taste, and I really like cilantro. That's how my recipe came to be.
Getting consistent results is a goal I have yet to reach. I have found that the can of tomatoes used makes the biggest difference in the salsa's texture. Some 28-ounce brands have less juice than others, making for a thicker salsa. Even though I follow this recipe faithfully, sometimes it ends up not as good as I remember previous batches. Onions, tomatoes, and peppers all vary from time to time, so it's always a challenge.
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Matti's Cincinnati Chili
Yield 6-8 Servings
Chill overnight.
1 qt Beef Broth
2 lbs. ground beef
1 large onion, finely chopped
2-4 Tbs chili powder, depending on preference
1 tsp. ground cinnamon
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1 tsp. crushed red pepper
3 bay leaves
15 oz. tomato sauce
2 Tbs cider or white vinegar
6 medium cloves garlic, finely chopped
1/2 oz. unsweetened chocolate
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Optional extras & condiments For 3-way, 4-way, 5-way:
16 oz. kidney beans, drained
Some Spaghetti cooked according to directions
1 small onion, finely chopped
1/2 cup cheddar cheese, grated
Louisiana hot sauce (optional)
In a 4-quart saucepan or pot, bring to a boil.
Stir the ground beef into the broth, breaking up the beef into small pieces
Cover and simmer for 30 minutes
Add rest of ingredients and mix well, bringing to a boil
Reduce heat and simmer uncovered for 2-3 hours, stirring occaisionally
Refrigerate overnight
The next day, skim off any surface fat before proceeding to reheat.
Add the beans and cook all for 1/2 hour. Oh yeah!
Serve over a bowl of spaghetti and add cheese, onions & hot sauce as desired
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Orange-A-Peel
These are all very approximate; subsitute, add something else or whatever.
3/4 Cup Frozen Strawberries
1/2 Banana (Frozen if you have it)
1 scoop of vanilla frozen yogurt
3/4 - 1 Cup Orange Juice (Best if not from concentrate, but ok otherwise)
1/2 Cup ice (crushed if that's easy for you)
*Optional: Granola or Grape nuts to add later
Add all the ingredients to a blender and mix until all smooth.
I always keep a few frozen halves of bananas in a ziplock bag to use for this recipe, but this comes out fine with a fresh banana too.
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Baked Macaroni & Cheese
2 Cups Shelled Macaroni cooked
4 oz Sharp White Cheddar Cheese shredded
4 oz Velveeta Cheese (Note: Velveeta has no other use but to be put in this recipe.) chopped up
1 Tbl Flour
1 Tbl Butter
4-8 drops Red pepper sausce (Tobasco). Optional
1 1/4 cup Milk
Preheat oven to 350.
In a large caserole dish, heat butter at medium-low until melted,
Stir in flour until evenly mixed with butter.
Add milk.
Increase heat to medium-high / high.
Add drops of Red Pepper sauce
Continue heating until milk bubbles and thickens,
Stir in chese.
When cheese is completely melted, add cooked pasta.
You may optionally add hot dogs or ham or whatever.
Stir and place in preheated 350 degree oven.
Cook for 25 minutes
Let sit for at least 5 minutes
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Baked Salmon with Lemon (From Going Solo in the Kitchen)
1 lemon
1/2 tsp olive oil
1 salmon fillet or steak (4-6 oz)
Freshly ground black pepper (or Emeril's Essence)
Cut the lemon into 1/4 inch slices. Place 1/2 tsp of olive oil in the palm of your hand and rub it over the salmon. Place the salmon in an ovenproof dish. Sprinkle with pepper or Essence and cover with the lemon slices. Bake in a preheated 425 degree oven for 8-15 minutes depending on the thickness of the fish. Remove the lemon slices before serving.
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Mashed Potatoes (Nothing special here...From Going Solo in the Kitchen)
1 1/2 cups cubed raw potatoes
Water
Salt
About 1 Tbl Milk
1-2 teaspoons butter
1 Tbl sour cream (optional)
Freshly ground pepper (optional)
Cover the potatoes with water salted to taste, bring to a boil, and lower the heat to a gentle boil. Boil the potatoes until they are cooked through, about 15 minutes for 1-inch pieces. Drain off the water, mash the potatoes, add milk, butter, and sour cream.
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Chex Mix
6 tablespoons margarine or butter*
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup pretzels
1 cup garlic-flavor bite-size bagel chips or regular size bagel chips, broken into 1-inch
pieces
Optional: Substitute Cheerios for bagel chips
Heat oven to 250°. Melt margarine in large roasting pan in oven. Stir in seasonings.
Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every
15 minutes. Spread on paper towels to cool. Store in airtight container.
12 cups snack.
*Do not use spread or tub products.
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Rice Krispies Treats
6 Cups Rice Krispies
1 10 oz. Bag Marshmallows
3 Tablespoons Butter/Margerine
Melt butter over low heat.
Stir in marshmallows until completely melted.
Remove from heat.
Stir in Rice Krispies.
Press into greased 9 x 13 pan.
Cut into squares when completely cool.
That's It! Yum!
