Coat a large frying pan with extra virgin olive oil. Place the cut chicken in the frying pan. When the chicken is cooked on the outside, add the onion. Continue cooking until the chicken is completely done and the onion is translucent. Add the teriyaki sauce and let simmer for 2 minutes. Serve over rice with broccoli or mixed vegetables.
Put wheat kernals and 1 cup of milk in the blender on highest speed for 5 minutes. Add the rest of the ingredients and blend until the batter is the desired consistency. Make waffles or pancakes.
We love to add blueberries to these. I just buy the frozen blueberries and defrost about 1/2 cup of them for 1 minute in the microwave. Then I pour the batter on the griddle and toss a few blueberries on top. One thing about these pancakes is that they are VERY filling. After we have these for breakfast we aren't hungry again until 2pm! We eat these with the "I can't believe it's not butter" spray and sugar free syrup. My kids love them too. Enjoy!
Ziti Sauce:
Combine all ingredients in a large bowl and blend thoroughly. Cover, set aside and refrigerate until ready to use.
Ziti Topping:
Combine all ingredients in a large bowl and blend thoroughly.
Assembling the dish:
Cook ziti according to package directions. Spray a 9x13 pan with non-stick cooking spray. Pour 1/4 cup ziti sauce in the bottom of the pan and spread around using the back of a spoon. Preheat oven to 375 degrees. When pasta has finished cooking, drain and pour into the bowl with the remaining ziti sauce. Toss and cover pasta completely. Pour pasta and sauce in the 9x13 pan. Evenly distribute the ziti topping onto the pan. Place on center rack in the oven until top is lightly browned and cheese is bubbling, about 25 minutes. Remove from oven and serve immediately.
*This recipe is HUGE! I would half it for a family of 6. My family of 4 didn't even finish 1/4 of it! LEFTOVERS! This is FOR SURE my favorite dinner!
1. Heat milk and cream in a heavy saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
2. Place egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens.
3. Season with salt and pepper. Serve over your favorite pasta.
Preheat oven to 350 degrees. Cook pasta as directed. Drain pasta, reserving 1/2 cup of the cooking water. Mix ricotta and spaghetti sauce with water in a large bowl. Add pasta and 1/2 cup of mozzarella. Mix lightly. Spoon into a 13x9 baking dish sprayed with non-stick cooking spray. Sprinkle with remaining cheese. Cover for 30 minutes. Remove foil and bake for another 10 minutes.
Put all ingredients in a crockpot on high heat all day long. Then 30 minutes before serving, add 1/2 cup of sour cream. Serve over rice or potatoes. The sauce is great on broccoli!
Sauce:
Cook noodles according to package directions. Drain. Mix sauce ingredients until melted and stir in chicken. Pour noodles and sauce in a 9x13 pan. Crush Ritz crackers and add 1 stick of butter. (I do this in a gallon ziplock bag for easy cleanup.) Sprinkle cracker mix on top of noodles and sauce. Bake at 300 degrees for 20-30 minutes.
*I know this recipe is not healthy AT ALL! Eric says this is in his top 5 favorite meals I make. Try it!
Let thicken. Taste it, if it's too salty add more brown sugar.
MASHED POTATOES:
Ingredients:
In a saucepan, add potatoes with enough water to cover. Add 1 tsp. salt. Bring to boiling, reduce heat. Simmer, covered, 15-20 minutes or until tender. Drain well. Let stand in colander 5 minutes to dry and cool slightly. Meanwhile, in small saucepan combine milk and cream. Heat just until hot. In mixing bowl beat potatoes with the whip attachment until potatoes break. Add 3 TBS. butter, mix on low speed until just incorporated. Add remaining 3 TBS. butter, beat again. Slowly beat in milk mixture, adding only as much as potatoes can absorb. On med. spped beat until potatoes are light and fluffy. Do not overmix. Season to taste with salt; moisten with more milk mixture if needed.
6-8 servings
Warm the mik (not hot). Soften the yeast in the warm water. Add 2 cups flour and all the rest of the ingredients together and mix well. Add the other cup of flour and mix well. Spread on a greased cookie sheet and add toppings and bake in 400 degree oven for 15 minutes.
Heat oil in a frying pan. Add salt and pepper. Cut pork loin in half to fit and sear pork on all sides. Just brown each side. Place all ingredients in a crock pot and cook on high for several hours.
Can be used on sandwiches, burritos, etc.
Cook rice according to package directions. In a large skillet melt butter. Add onions, carrots and scallions. Saute until carrots are translucent. Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color. Lightly grease another skillet. Beat eggs. Pour into hot skillet. Cook as you would scrambled eggs. Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.
Melt butter over low heat. Add cheeses and cream until melted. Add salt and pepper and garlic salt. Serve over pasta, with bread sticks, and my personal favorite: on top of tomato vegetable soup. (just a spoonful gives it so much flavor!) You can also mix it with spaghetti sauce to make a pink pasta sauce, which I LOVE!!
Heat oven to 400 degrees. Lightly grease 9x13 glass baking dish. In a non-stick skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink in center. Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted. Spoon chicken filling onto tortillas, roll up and place seam sides down in baking dish. Pour enchilada sauce over top and sprinkle with cheddar cheese. Bake 15-20 minutes or until hot and cheese is melted.
Prepare taco seasoning as directed on package adding the chicken to it. In a large bowl, mix sour cream, 1/3 of the enchilada sauce, 1 cup of cheese, and the taco seasoned chicken. Place spoonfuls of the mixture into each tortilla shell. Place the shells in a 9x13 baking dish. Pour remainder of enchilada sauce on top, and then sprinkle with cheese. Cook in 350 degree oven for 20 minutes or until cheese and sauce is bubbly.
Prepare pastry (recipe below); set aside. Boil vegetables in 1/2 cup of water until tender, about 6 minutes. Drain and set aside. In a separate sauce pan over low heat, melt butter; stir in flour, salt and pepper. Add broth and milk slowly, stirring constantly; cook until thickened. Stir in chicken or turkey and vegatables. Pour into pie baking dish.
Top filling with pastry, folding edges of pastry over rim of dishes. Cut slits in top for steam to escape. Bake at 400 degrees for 40 minutes, or until crusts are browned and filling is bubbly. Makes 4 servings.
Pastry for pot pies
In a large mixing bowl, combine flour and salt thoroughly. In a small bowl, mix 3 TBS. of the flour mixture with 2 TBS cold water to make a paste. Set aside. Using a fork, add oil to the flour mixture in the large bowl and stir until it is crumbly. Mix in the flour paste and stir to form a ball. Roll the dough between two sheets of wax paper until it is at least 1 inch wider in diameter than the baking dish. Set aside while preparing filling; then proceed as instructed above.
-Utah State Fare Cookbook
Cook in crockpot until the meat is cooked through. Shred the pork and Then add:
Mix together and then add the sauce to the pork and simmer on low for an hour.
Burritos:
Top a burrito shell with pork, black beans, green enchilada sauce, cheese, and spanish rice. Roll up and place on a cookie sheet. Top with cheese and more enchilada sauce. Cook until the cheese is melted.
Creamy Tomatillo Dressing:
Ingredients:
Make ranch dressing as per recipe on back. Using a food processor or blender, blend the remaining ingredients and stir into ranch. Refriderate until served.
(To make the salad, take a burrito shell, place pork on the bottom, lettuce, rice, beans, cheese, and dressing, and whatever other veggies you like on your salad.)
