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Heather Michalak's Chicken (Sweet and Sour Chicken)

06/21/2010

Ingredients:

8oz. Apricot Preserves

8oz. Thousand Island Dressing

1 Pckg. french onion soup mix powder

1/4 C. water

3/4 Green pepper, sliced

1 Tomato, chopped

1 Medium onion, choppped

4-5 Chicken Breasts

Directions:

1. Cook for 1 hour @ 350° covered in foil

2. Uncover and cook for 1/2 hour more

3. Server over rice and add a veggie if you wish

If you decide to accompany this dish with rice, we recommend a Basmati variety!

Sugar Cookies (Susie Wolfe's Classic Recipe)

05/08/2010

Ingredients:

1 C Sugar

1 1/2 C Margarine

1/2 t Salt

2 Eggs

2 t Vanilla

4 C Flour

2 t Baking powder

Directions:

1. If you use sticks of butter, make sure to let them sit unrefrigerated so that they become soft and easy to mix

2. Mix Sugar, Margarine, Eggs and Vanilla in a deep, sturdy container (deep metal pot or similar container works)

3. Mix in remaining ingredients adding the flour one cup at a time.

4. Refrigerate for 3-4 hours

5. Using a rolling pin and additional flour, roll out a smalll ball of dough to adesired thickness (~1/4 in.)

6. Use cookie cutters to cut dough and bake on a cookie sheet @ 375° for 5-6 minutes.

7. Continue this process until you are broke. (get it? ...because you'll eventually "run out of dough", yes I know, hillarious! :) ).

Note: as dough warms up, it becomes very difficult to handle and roll out. Keep the dough you are not working in the refrigerator to keep it cool until you are ready to roll out another amount.

Crab-Coconut-Pumpkin Soup

03/17/2010

Ingredients:

3 to 4 shallots, unpeeled

1 1/2 pounds pumpkin (untrimmed), or butternut squash or 1 1/4 pounds peeled pumpkin

2 cups canned or fresh coconut milk

4 cups mild pork or chicken broth

1 cup loosely packed cilantro leaves

4 tablespoons Thai fish sauce, or to taste

Generous grindings of black pepper

1/4 cup minced scallion greens (optional)

2 cans of lump crabmeat

Directions:

In a heavy skillet, or on a charcoal or gas grill, dry-roast or grill the shallots, turning occasionally until softened and blackened. Peel, cut the shallots lengthwise in half, and set aside.

Peel the pumpkin and clean off any seeds. Cut into small 1/2-inch cubes. You should have 4 1/2 to 5 cups cubed pumpkin.

Place the coconut milk, broth, pumpkin cubes, shallots, and coriander leaves in a large pot and bring to a boil. Add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes. Stir in the fish sauce and cook for another 2 to 3 minutes. Taste for salt and add a little more fish sauce if you wish. (The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving.)

Serve from a large soup bowl or in individual bowls. Grind black pepper over generously, and, if you wish, garnish with a sprinkling of minced scallion greens. Leftovers freeze very well.

THIS IS A VERY GOOD RECIPE, YOU NEED TO TRY IT!!!

Awesome Grilled Shrimp

01/23/2010

Ingredients:

1 Cup olive oil

1/4 cup fresh parsley

1 lemon’s juice

2 T hot pepper sauce (La Cholula)

3 Cloves minced garlic

1 T Ketchup

2 t dried oregano

1 t salt

1 t black pepper

2lb. Shrimp{Exta large} peelled but with tails

Directions:

1. Mix all ingredients and reserve a little for basting.
2. Pour all ingredients in Ziplock bag and marinate 2hrs.
3. oil grill
4. Put shrimp on skewers and grill 5 minutes per side.

A good idea to serve with something like rice and other fillers....enjoy.

Serves 6 normal human beings (or two hefty Americans)

Chiles Rellenos - Florencia's Recipe

12/23/2009

Ingredients:

Ancho Chiles

Dry Cheese

Eggs

Knorr Suiza Chicken Bouillon

Tomatoes

Garlic

Vegetable Oil

Chiles Chipotles

Corn tortillas

Baked beans

Directions:

0. Prepare tomato-based broth: Mix in blender: tomatoes, grilled garlic, and Knorr Suiza (chicken Boullon) and

place in large deep container to cook in low heat (15 to 20 minutes).

1. Grill chiles in an open fire (if possible) until their entire skin turns pitch black

2. Placed grilled chiles in a tightly sealed plastic bag (a regular grocery plastic bag will do).

3. Completely remove the chile's skin by placing them in the sink and running cold water

4. Make a small opening in each chile and remove as many seeds as you can

5. Grate the cheese in order to stuff the chiles with it

6. Stuff the chiles with lots of cheese

7. Beat the eggs (many of them) in 2 steps: (a) First beat the whites, (b) then mix in the egg yolks

8. Add small amount of white flour to the egg mixture, this will allow it to adhere easily to the chiles.

9. Dip each chile in the egg mixture and place them gently in the hot oil to fry.

10. Add water to the tomato broth.

11. Place chiles in the broth and raise the heat until it boils for a few minutes.

12. Serve in a deep bowl with corn tortillas and Chiles Chipotles (if you like spicy food).

13. Enjoy!!!

For more photos of the process, visit the related photo gallery >>