Sunday, July 22, 2012

Spicy Chicken

Vegetable oil
1 1/2 cups flour
1 teaspoon paprika, 1/2 palmful
1 teaspoon poultry seasoning
1/4 teaspoon cayenne pepper
1/4 teaspoon allspcie
1 cup buttermilk
1 pound boneless chicken thighs
1 pound tenderloins
salt and pepper

1. Heat 1 1/2 inches of vegetable oil in a deep skillet over medium high heat.
2. Set out 3 disposable pie tins.  Mix flour with paprika and other seasonings.  Divide into 2 tins.
3. Pour buttermilk into another tin.
4. Line up tins (four, buttermilk, flour)
5. Season chicken with salt and pepper. coat chicken in flour, then buttermilk, then flour
6. Cook chicken 6 minutes on each side. Drain chicken on paper bags and cool before placing in picnic basket.

Better than sex cake

1 box of chocolate cake mix
1 can of sweetened condensed milk
1 jar of caramel
1 container of cool whip
1 heath bar

1. Make the chocolate cake
2. Poke holes in top of the cake with a fork
3. Generously poor sweetened condensed milk and carmel over the top of the cake
4. Let it sit in the fridge until ready to eat (preferably over night)
5. Top cake with cool whip
6. Crumble candy bar and sprinkle over the top
7. Enjoy!

Spinach Souffle

Ingredients:
2 bags of spinach, loose ones
2 8-ounce packages of cream cheese
5 medium eggs
3/4 cup margarine
2 Tbs of chicken bullion
2 cups of mozzarella cheese

1. Preheat oven to 350
2. Steam the spinach
3. Mix cream cheese, eggs
4. Melt the margarine with the bullion and mix with cream cheese and eggs
5. Drain the spinach and place in 13x9 pan
6. Poor the liquid mixture over the spinach
7. Cook at 350 for 30 min.

Cashew Beef

1 pound of beef strips
40 grams of cashew
1 stalk of celer
40 grams of chopped carrot
1 stalk of green onion, chopped
1 pepper
2 cloves of garlic

Sauce:
2 Tbs of soybean sauce
1/2 Tbs of starch
1 Tbs rice wine
1/2 Tbs sugar
1 tsp sesame oil
3 Tbs of broth

1. Mix soy sauce and starch with beef (let marinate)
2. Brown the beef in the vegtable oil and remove the beef
3. Fry green onion, garlic, and peper
4. Add beef, carrot, celery, soy sauce, rice wine, sugar, sesame oil, soup
5. Let cook
6. Combine starch/water
7. Add cashews.
8. Eat.

Note: this came from Xiandong Meng (a friend at work)

Funeral Potatoes

Ingredients:
6-8 medium pre-cooked potatoes (or a 2-lb pkg of forzen hash browns)
1/4 cup diced onion
1 can cream of chicken soup (or cream of celery)
1/2 soup can milk
1 cup sour cream
salt and pepper to tatse
3/4 cup crumbs
3 tablespoons butter, melted
1 cup sharp cheddar cheese, grated

1. Heat oven to 350 dg.
2. Thaw frozen potatoes or cook fresh potatoes and cut into cubes
3. Place potatoes in a greesed 2-3 quart casserole dish or 13x9
4. Saute onion in 1 Tb of the butter and spread over potatoes
5. Combine soup, milk, sour cream, and salt and pepper to taste. For a creamier dish, add 2-3 Tbs additional milk. Mix.  Spread sauce over potatoe/onion mixture.
6. Melt butter and combine with crumbs.  Sprinkle over top
7. Sprinkle cheese on top.
8. Bake uncovered at 325 for 40 min. or until hot and bubbly
9. Serves about 8.  Ofter served with ham and green beans.

Tuna Casserole

1 can of tuna
2 stalks of chopped celery
2 cups of dry noodles
1 spoonful of mayo
2 cans of golden mushroom soup
2 cans of milk
1 small can of mushrooms
2 cups of cheese

0. Preheat oven to 350F.
1. Cook the noodles as directed on the package.
2. Cook the soup with the milk
3. Mix the mushrooms and 1/2 cup of the cheese into the soup
4. In a separate bowl, mix the tuna, mayo, and celery
5. Mix all ingredients in a 13x9 (including remaining cheese)
6. Bake for 30 min. at 350F.