Some of my favorites

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Oyster Sauce Chicken

 

8 boneless chicken fillets

onion powder

1 (10 ounce) bottle oyster sauce

2 garlic cloves, minced

1/2-3/4 cup white sugar (or more to taste)

1/4 cup water

cayenne pepper

chili hot sauce

 

Set oven to 400°F

Lightly grease a baking dish.

Pat the chicken dry with paper towels.

Season both sides of each piece of chicken with a small amount of onion powder, cayenne pepper, and chili hot sauce then place the chicken into the baking dish

Bake uncovered for 25 minutes.

Meanwhile in a bowl combine the oyster sauce with garlic, 1/2 cup sugar and water.

Pour the oyster sauce over the chicken and turn the chicken to coat with the sauce.

Return the chicken to the oven and bake for another 20 minutes.

 

Steamed Broccoli

 

2 heads of broccoli, broken into small florets

iced water

soft butter

Sea salt and black pepper

 

Steam broccoli over a pan of boiling water for approximately 6 minutes, until luminously green and tender, but still with some bite.

Refresh the broccoli immediately in iced water.

Gently reheat again briefly when ready to serve top with the butter. Sprinkle with sea salt and pepper to taste.

 

Sea Salt Potatoes

 

4 large baking potatoes, about 1/2 pound each

1 large egg white

1 tablespoon water

1/2 cup Sea Salt

 

Preheat oven to 400 F.

Prick potatoes all over with the tines of a fork. Beat the egg white and water together in a bowl until frothy. Place the Sea Salt in another bowl. Roll each potato in the egg white mixture to coat completely and then roll in the salt to coat lightly all over. Arrange the potatoes in a shallow, foil-lined baking pan.

Bake the potatoes until tender when pierced with the tip of a small paring knife, about 1 hour. Slit the potatoes open, embellish with favorite toppings, and serve.

 

Four Cheese Mac

 

1/2 (8 ounce) package elbow macaroni

1 cup shredded sharp Cheddar cheese

1 cup shredded provolone cheese

1 cup shredded mozzarella cheese

1 cup shredded Colby-Monterey Jack cheese

1 egg, beaten

1/2 cup milk

 

Bring a large saucepan of lightly salted water to a boil. Place macaroni in the saucepan and cook for 8 to 10 minutes, or until al dente; drain.

Preheat oven to 350 degrees F. Lightly grease a baking dish.

Spread the Cheddar cheese over the bottom of the baking dish. Top with a thin layer of macaroni. Top macaroni with Provolone cheese, another layer of macaroni, a layer of mozzarella and a third layer of macaroni. Top with a layer of Colby-Monterey Jack cheese. Pour the egg over all, followed by the milk.

Bake in the preheated oven 20 minutes, or until bubbly and golden brown.

 

Shrimp on the Barbie

 

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon ground black pepper

1/4 teaspoon chili powder

1/4 teaspoon granulated sugar

1/8 teaspoon cayenne pepper

1 dash ground allspice

large shrimp, thawed if frozen

fresh lemon juice

1 tablespoon butter, melted

minced fresh parsley

 

Get the grill very hot with the highest heat setting possible. If you’re using a charcoal grill, they’re ready as soon as the coals are covered in white ash.

Mix together the salt, garlic powder, onion powder, black pepper, chili powder, sugar, cayenne pepper and allspice in a small bowl.

If the shrimp still have their shells on, remove them, leaving a small bit at the tail.

Remove the black vein running down the back of the shrimp.

Run a skewer through the middle of the shrimp (not lengthwise).

Continue to do this with each shrimp until you have 6 on each skewer. The shrimp should be nestled together with each other.

Lay the shrimp on a plate and squeeze fresh lemon juice onto them.

Liberally brush the shrimp with melted butter.

lightly sprinkle the seasoning over the shrimp, being careful to not use too much.

Place the shrimp on the grill with the seasoning side down.

Brush more melted butter on the shrimp as it cooks on the grill and sprinkle this side with the seasoning as well.

Cook for approximately 3 minutes and flip.

Cook for an additional 2 to 3 minutes or until nicely browned.

Remove the shrimp from the grill and serve them on or off the skewers.

Sprinkle lightly with fresh parsley.

 

Remoulade Sauce

 

1/2 cup mayonnaise

1 tablespoon stone ground mustard

2 teaspoons milk

1 1/4 teaspoons prepared horseradish

1 teaspoon minced celery

1 teaspoon minced white onion

1 teaspoon minced green bell pepper

1/4 teaspoon minced fresh parsley

1/4 teaspoon white vinegar

1/4 teaspoon paprika

1/8 teaspoon ground black pepper

1/8 teaspoon ground cayenne pepper

1 pinch salt

 

Combine all of the ingredients in a small bowl.

Mix thoroughly.

Cover and store in the refrigerator until ready to serve.

Server with Shrimp on the Barbie.

 

Alfredo Sauce

 

1 pint heavy cream

1 stick butter

2 tablespoons cream cheese

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

 

Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Serve with bread for dipping.

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Funnel Cake

 

3 eggs

2 cups milk

1/4 cup white sugar

3 2/3 cup all-purpose flour

1/2 tsp salt

2 tsp baking powder

 

In medium bowl, mix salt, baking powder, and half of the flour.

In a large bowl, combine eggs, milk, and sugar. Add flour mixture and beat until smooth. Continue to add remaining flour until desired consistency is reached. Batter should flow easily through a funnel.

In eight inch skillet, heat 1 inch of oil to 375 degrees F.

Hold finger on bottom of funnel and fill with 3/4 c. batter. Release batter into oil in a circular motion. Fry until golden brown and then, using tongs, flip to other side. Continue to fry for about 1 minute. Cool on wire rack.

 

Topping

 

2 (8 oz.) packages cream cheese softened

2 cups powdered sugar sifted

1 1/2 sticks butter softened

2 tsp vanilla

1/2 stick butter melted

1 cup powdered sugar

1 tsp vanilla

1 1/2 Tbsp milk

 

In medium bowl, combine softened cream cheese, powdered sugar, softened butter, and vanilla. Beat until smooth.

Spread on top of funnel cake.

In small sauce pan, melt butter.

Stir in powdered sugar and vanilla.

Add milk slowly until desired consistency is reached.

Drizzle on top of funnel cake.

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Spanish Paella

 

1 tablespoon vegetable oil

1 (16-ounce) package smoked sausage, cut into 1/2-inch slices

2 1/2 cups chicken broth

1 cup converted rice, uncooked

1 tablespoon curry powder

1/4 teaspoon salt

1/2 pound shrimp, peeled and deveined

1 (9-ounce) package frozen green peas, thawed

1 red bell pepper, chopped

 

In a large skillet, heat oil over medium-high heat, saute sausage 5 to 7 minutes, stirring occasionally. Remove sausage to a plate.

Add broth to skillet and bring to a boil. Stir in rice, curry powder, and salt. Cover, reduce heat to low, and simmer 15 minutes. Stir in remaining ingredients and sausage, cover, and cook 5 to 7 minutes, or until shrimp are pink, stirring occasionally.

 

Cheese Broccoli Tart

 

1 refrigerated pie crust

4 ounces cream cheese, softened

1/2 cup sour cream

2 eggs

1/2 cup grated Parmesan cheese, divided

1 (9-ounce) package frozen chopped broccoli, thawed

14 to 16 cherry tomatoes, cut in half

 

Preheat oven to 400 degrees F.

Place pie crust in a 9-inch deep-dish pie plate. Flute edges and prick bottom and sides with a fork. Bake 10 to 12 minutes, or until lightly browned; cool.

Meanwhile, in a medium bowl, combine cream cheese, sour cream, eggs, and 1/4 cup Parmesan cheese; mix well using a whisk.

Place broccoli and tomatoes in pie crust. Pour egg mixture over and top with remaining Parmesan cheese.

Bake 20 to 25 minutes, or until center is set and golden. Let cool 5 minutes, cut into wedges, and serve.

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Hot Water Cornbread

 

2 cuos cornmeal

1/2 tsp. salt (optional)

2 cups boiling water

1/2 cup cooking oil

 

Combine cornmeal and salt in medium bowl. Make sure water has boiled. Pour boiling water into cornmeal mixture. Stir until soft mixture forms. If too thick add more boiling water. Scoop out with a large mixing spoon. Place in greased skillet. Form like a pancake. Cook both sides until golden brown.

 

Mashed Potatoes and Gravy

 

9medium potatoes (3 pounds)

4 teaspoons butter

1/4 teaspoon salt

1/3 cup fat-free milk

3 tablespoons all-purpose flour

2 teaspoons instant chicken bouillon granules

1/8 teaspoon pepper

1 12-ounce can evaporated fat-free milk

1/2 cup water

 

Peel potatoes up to 24 hours ahead, cover with water, and refrigerate. Drain before using.

Wash, peel, and quarter potatoes. Cook, covered, in a large saucepan in a small amount of boiling water for 20 to 25 minutes or until tender.

Drain potatoes and mash with a potato masher or with an electric mixer on low speed. Add butter and salt. Heat the 1/3 cup fat-free milk. Gradually beat enough of the hot milk into the potatoes to make them light and fluffy.

For gravy, stir together flour, bouillon granules, and pepper in a small saucepan. Gradually stir in evaporated milk and water until mixture is smooth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve over hot mashed potatoes.

 

Hawaiian Bread

 

6 cups all-purpose flour

1/2 cup flour

3 eggs

2 cups pineapple juice

3/4 cup sugar

1/2 teaspoon ginger

1 teaspoon vanilla

2 (1/4 ounce) envelopes yeast

1/2 cup butter (one stick)

 

Beat the eggs. Add the pineapple juice, sugar, ginger, vanilla, and butter.

Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix.

Add the remaining 3 cups of flour and mix in . Blending with a spoon will be hard, so you may have to use your hands. Make sure it is thoroughly combined. Cover the bowl with a cloth and set in a warm place to rise for 1 hour.

Remove from the bowl and press in 1/2 cup flour. press about 10 times. Divide into three equal parts.

Place in greased and floured loaf pans or shape into rolls. Cover and place in a warm place to rise for 1 hour.

Bake at 350 degrees for 25-30 minutes or golden brown.

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Panko Chicken or Fish

 

4 boneless chicken breasts or fish fillets

1/2 cup melted butter

1 1/2 teaspoons garlic powder

1 cup panko

1/3 cup freshly grated parmesan cheese

2 teaspoons garlic powder

1/2 teaspoon seasoning salt

1 teaspoon fresh ground black pepper

1/2 teaspoon dried Italian seasoning

1/4 teaspoon cayenne pepper

 

Preheat oven to 375 degrees F.

Set oven rack to lowest position.

Grease a small baking sheet.

In a shallow bowl combine melted butter with 1-1/2 teaspoons garlic powder

In another bowl combine all other ingredients

Dip the breast into the melted butter turning a few times to coat, then coat in the breading mixture pressing down firmly with hands

Place on baking sheet.

Continue with remaining chicken adding in more breading to the bowl as needed to coat the chicken.

Bake for about 35-40 minutes or until the chicken is cooked through.

 

Oven Fried Chicken

 

8 chicken thighs

2 cups flour

2 tsp salt

1 tbsp black pepper

2 tbsp paprika

1 tsp onion powder

1 tsp garlic powder

1 tsp cayenne pepper

1 1/2 cup vegetable oil

Buttermilk

 

Combine seasoning.

Roll chicken in flour then season.

Put the chicken in a bowl, add buttermilk and let it marinate overnight.

Roll chicken in flour and season again.

Heat oil in a skillet and quickly fry both sides of chicken until a crispy golden brown. Then place skillet in the oven.

Cook at 425°F for 20 min. Remove from oven and turn chicken over.

Cook for an additional 20 min at 425°F.

 

Strawberry Rhubarb Pie

 

2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup

1/2 cup cake flour (recommended: Soft As Silk)

3 teaspoons sifted powdered sugar

1/2 cup butter-flavored shortening (recommended: Crisco)

1/4 cup salted butter

Pinch salt

1 egg

2 teaspoons vinegar

1/4 cup ice cold water

 

Filling:

2 1/2 cups chopped red rhubarb, fresh

2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)

1 1/2 cups sugar (1 1/4 cups for high altitude)

2 tablespoons minute tapioca

1 tablespoon all-purpose flour

1/2 teaspoon lemon zest

1/2 teaspoon lemon juice

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

3 tablespoons butter, cubed small

1 egg white beaten with 1 teaspoon water

Large granule sugar

 

Crust Preparation:

Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.

 

Preheat oven to 425 degrees F.

 

Filling Preparation:

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

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Fried Chicken

 

3 cups Self−rising flour

1 cup Cornstarch

3 tbl. Seasoned salt

2 tbl. Paprika

1 teas. Baking soda

1 pk. Italian Salad Dressing Mix Powder

1 pk. Onion Soup Mix −− (1 1/2 Ounces)

1 pk. Spaghetti sauce mix −− (1/2 Ounce)

3 tbl. Sugar

3 cups Corn flakes −− crushed

2 Eggs −− well beaten

1/4 cup Cold water

4 lb. Chicken −− cut up

 

Combine first 9 ingredients in large bowl. Put the cornflakes into

another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil

into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a

9x12x2 baking pan. Set it aside. Preheat oven to 350. Dip chicken

pieces 1 piece at a time as follows: 1−Into dry coating mix. 2−Into

egg and water mix. 3−Into corn flakes. 4−Briskly but briefly back

into dry mix. 5−Drop into hot oil, skin−side−down and brown 3 to 4

minutes on medium high. Turn and brown other side of each piece.

Don't crowd pieces during frying. Place in prepared pan in single

layer, skin−side−up. Seal in foil, on 3 sides only, leaving 1 side

loose for steam to escape. Bake at 350 for 35−40 minutes removing

foil then to test tenderness of chicken. Allow to bake uncovered 5

minutes longer to crisp the coating. Serves 4. Leftovers refrigerate

well up to 4 days. Do not freeze these leftovers. Leftover coating

mix can be stored

 

Biscuits

 

4 Cups Bisquick

4 Ounce Sour Cream

1 Cup Club Soda (room temp)

1 Stick Margarine

 

Preheat oven to 375 degrees. Mix bisquick, sour cream and club soda

together. Pour onto floured surface and knead very lightly.

Roll out to about 1/2" thickness and cut with cutter. Melt butter and pour

half into a glass casserole dish. Place biscuits in dish and pour remaining

butter over top of biscuits.

If you would like to use less butter, do not put butter in bottom of the

pan; just pour a little over the top. Also, make sure that the club soda has

never been refrigerated and still has a lot of fizz.

Bake at 375 degrees for about 20−25 minutes or until golden brown.

 

Southern Green Beans

 

2 slices bacon

1/4 c. chopped onions

1/4 tsp. salt

1 (10 oz.) pkg. frozen green beans

1/4 c. water

 

Dice bacon and fry. Brown onions in hot fat, add water, beans and salt. Cook on low heat for 25 minutes. Makes 4 servings.

 

Garlic and Rosemary Mashed potatoes

 

5 pounds potatoes, Yukon gold, washed and cut in 2 to 3-inch pieces

2 tablespoons olive oil

4 tablespoons garlic, minced

2 teaspoons freshly minced rosemary leaves

1/2 cup skim milk

2 teaspoons salt

1 teaspoons white pepper

1/4 cup chives

 

Add cut potatoes into a large pot and cover by about 1-inch with cold water. Place over medium heat and simmer (do not boil) potatoes for 15 minutes or until fork tender.

Strain potatoes from pot, and set aside. In same pot add oil, garlic and rosemary. Lightly saute over medium heat. When slightly brown add potatoes back to the pot, and mix with garlic and rosemary.

Remove from heat, add milk, salt and pepper, and mash with potato masher. Garnish with chives.

 

Mexican Corn on the Cob

 

1 cob corn

1 tablespoon butter

1 tablespoon mayonnaise

2 tablespoons cotija cheese

cayenne pepper to taste

1 lime wedge

 

Baking the corn in a preheated 350F oven for 25 minutes.

Let the corn cool until you can handle it and peel the husk back.

Spread butter on the corn followed by the mayonnaise.

Sprinkle on the cheese and season with cayenne pepper to taste.

Serve with a lime wedge.

Grilling the corn, preheat an outdoor grill for medium-high heat.

Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese, cayenne pepper, and serve with a lime wedge.

 

Chocolate Caramel Crunch Cake

 

1 package (18-1/4 ounces) devil's food cake mix

1-1/3 cups water

5 egg whites

1 can (14 ounces) fat-free sweetened condensed milk

1/2 cup fat-free caramel ice cream topping

5 fun-size Butterfinger candy bars, crushed

1 carton (8 ounces) frozen fat-free whipped topping, thawed

 

Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking pan with nonstick cooking spray. Set aside.

Combine cake mix, water and egg whites in a largebowl and beat on medium speed for 2 minutes. Pour into prepared pan.

Bake for 35-40 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.

With a meat fork or wooden skewer, poke holes about 2 in. apart into cake. Slowly pour condensed milk and caramel topping over cake; sprinkle with two-thirds of the crushed candy bars. Spread with whipped topping; sprinkle with remaining candy bars. Refrigerate until serving.