Belgian Waffles
3 1/2 C. Flour
1 Tbs. dry yeast (1 packet)
3/4 C. lukewarm milk (microwave 1 minute)
8 oz. softened butter (2 sticks)
2 eggs
1/4 tsp. salt
1 tsp. vanilla
cinnamon optional
1 bag Lars Own Belgian Pearl Sugar
Directions:
Dissolve yeast in lukewarm milk (about 10 minutes). Gradually add all ingredients to the flour except pearl sugar. Let dough rise until it doubles in size (approx. 30-40 minutes depending how warm it is in your home). Add Belgian Pearl Sugar. Divide dough into small patties about 3-4 oz each. Bake in heated and greased waffle iron.
Caution: melted or partially melted sugar is very hot! Be careful when removing from waffle irons.
Original recipe found on back of Lars Own Belgian Pearl Sugar Bag.
Breakfast DishIngredients
12 eggs, beaten
16 oz sour cream
1 lb. monterey jack cheese shredded
1 pkg. sausage link
1 can green chilies (diced and hotness to taste)
Directions
Preheat oven 350 degrees. Cook, drain and dice up sausage. Combine eggs with sour cream and cheese. Spray 9x13 pan with cooking spray. Layer the bottom of the pan with the green chilies, then sausage. Pour egg mixture over everything. Cook for about 30 minutes or until top is lightly brown. (Check inside with a toothpick and remember there is cheese)
Chicken Enchilada Casserole
2- 10 oz cans of cream of chicken soup
Ingredient
Bag of frozen chicken wings
Sauce:
6 Tbsp. light corn syrup
3 C. brown sugar
2 Tbsp. apple cider vinegar
1 1/2 C. Frank's hot sauce
1/4 C. hot water
Directions
Bake frozen chicken wings at 375 degrees for 1 hour. Simmer sauce ingredients for about 15 minutes. Place cooked wings in crockpot and cover with sauce. Heat on low for 4-6 hours. Baste with sauce several times. Note: about sauce covers 70 wings. Preparation time 6 hours.
Hawaiian Chicken
Ingredients
4-5 chicken breast cubed
1 large green pepper chopped
1 c. chicken broth (or one can)
1 Tbs. soy sauce
1/2 C. honey
1/2 C. white vinegar
1/2 squeezed lemon (about tbs.)
1/2 Tsp. Worcestershire sauce
1/3 C. ketchup
2-8 oz. cans pineapple tidbits
3 Tbs. butter
2 Tbs. cornstarch
paprika, salt, pepper
Directions
Brown chicken pieces in butter and sprinkle with salt, pepper, paprika. Add green pepper. After browned, remove chicken and peppers. Add to skillet: chicken broth, soy sauce, honey, vinegar, lemon, Worcestershire sauce, ketchup and pineapple juice. Bring to boil. Take corn starch in glass and mix just water to make it liquid. Stir into boiling mixture and bring to boil. Add pineapples, chicken and peppers. Cover and cook on simmer for 30 minutes. Serve over rice.
Servings: 6
Korean Beef
1 ½ lbs. ground meat defrosted
4 cloves of garlic chopped
Hoisin sauce
1 tsp ginger (optional)
Defrost then cook 1 ½ lbs. of ground meat with chopped garlic and a little of the hoisin sauce. When cooked, drain fat. Add half bottle of hoisin sauce and 1 tsp of ginger. Enjoy!
3 Lime (juice and zest) divided
3 T. olive oil
1/4 C. extra virgin olive oil
3 Tbs. dijon mustard
3 Tbs. worcestershire sauce
3 Tbs. soy sauce
6 green onions (I omit these)
2 Tsp. minced garlic
2 Tbs. chopped basil
3 lb. chicken
Instructions:
Combine the zest and two limes, 1/4 C. olive oil, mustard, worcestershire sauce, soy sauce, 3 onions, and garlic. Cut chicken into even cutlets and place in gallons size bag. Pour marinade over chicken and marinade in fridge for at least 30 minutes.
Grill chicken and wipe with extra marinade sauce. Remove from grill and let rest. Then combine juice and zest of 1 lime, 3 Tbs. olive oil, basil and rest of onions and pour over chicken. Enjoy!
(For my family {Erin'} I half this recipe and it's plenty for us)
Enchilada's Honey-Lime
Ingredients
1.5 lb. pork or chicken, cooked and shredded (in crockpot)
20 flour tortillas
20 oz. green Enchilada Sauce
1/2 C. green chilies
Cheese- mozzarella and cheddar as desired
Sauce:
1/3 C. honey
1/4 C. lime juice
1 Tbs. chili powder
1/2 Tsp. garlic powder
Directions
Cook the meat in the crockpot for 6-8 hours. Then marinate the meat in the sauce for at least 30 minutes. Put a thin layer of Enchilada sauce in the base of the pan/two pans. Layer Tortilla's with chicken and cheese. Roll and place in pan, smothering with enchiladas sauce and cheese. Cook at 350 degrees for 30 minutes.
Submitted by Shad Sims
Meatloaf Muffin Pans
Ingredients
1 1/2-3/4 lb. ground meat
2 stalks of celery chopped
1/2 green bell pepper chopped
(any veggies will do like zucchini, etc.)
1 onion chopped
1 egg and splash of milk
1 C. bread crumbs
2 Tbs. grilled seasoning (or salt and pepper)
3/4 C. BBQ sauce
1/4 C. Ketchup
1 Tbs. worchester sauce
Directions
Mix meat and veggies together. Then add egg and milk and mix. Next add bread crumbs and seasoning. Then add remaining of ingredients and mix well. Scoop into 12 inch muffin pan. Cook at 450 degrees for about 18-20 minutes.
Number of servings: 4-6 people
Prep time: 30 minutes total
Orange Chicken (Sweet&Sour)
Ingredients
3-4 boneless chicken breast
1 C. cornstarch
2 beaten eggs
1/4 C. canola oil
Sweet and sour sauce ingredients
3/4 C. sugar
1/4 C. ketchup
1/2 C. distilled white vinegar
1 Tbs. soy sauce
1 tsp. garlic salt
Directions
- Start by preheating your oven to 325 degrees. Cut your chicken breast into cubes. Dip chicken into the cornstarch to coat then dip into the eggs.
- Heat 1/4 C. oil in a large skillet and pa-fry chicken pieces just until slightly browned but not cooked through. Place chicken in a 9x13 inch greased baking dish.
- Mix all your your sweet and sour sauce ingredients in a bowl with a whisk. Pour evenly over the chicken. Bake chicken for 1 hour, uncovered. During the baking process you will need to turn the chicken every 15 minutes.
- Serve immediately.
Ingredients
1 1/2 C. milk
1/4 C. white vinegar
2 C. flour
1/4 C. sugar
2 Tsp. baking powder
1 Tsp. baking soda
1 Tsp. salt
2 eggs
1/4 C. butter, melted
cooking spray
Directions
Combine milk with vinegar in a medium size bowl and set aside to sour (buttermilk).
Combine flour, sugar, baking powder, baking soda, salt in a large mixing bowl. Whisk butter and eggs into the sour milk. Combine dry and wet ingredients and whisk until lumps are mostly gone. We usually add a little more water so it's not so thick. Just a little at a time. Then heat skillet and cook.
Makes 8 servings, which is between 16-20 pancakes.
Original recipe found here.
Submitted by Erin Sims
Red Sauce
Ingredients
1- 28 oz can crushed tomatoes
5-7 cloves
1/4 C. olive oil
1 Tbs. basil
salt to taste
Directions
Chop up garlic and cook on medium-low heat with some olive oil, until soft about 2-3 minutes. then add crushed tomatoes and salt to taste. Add some olive oil about 1/4 C. or so. Next add basil. Cook for about 20-60 minutes. The longer you cook it the better it taste. You can always freeze extra sauce.
Ribs
Directions
Look up Memphis dry rub online--make up one from a combination of recipes--blend it so its easy to rub. Cut frozen racks of rib into half racks and rub liberally and wrap tightly with aluminum foil. Bake at 400 degrees for 4 hours (Line the oven bottom with aluminum foil). Do not bother to preheat. Gently and carefully unwrap use tongs to transfer rubs to grill on low heat baste with your choice BBQ sauce or just more dry rub.
Swedish Meatballs
Sauce
1/3 C. Butter
1/3 C. Flour
2 C. Heavy whipping cream
15 oz. can beef broth
1 packet onion soup
1 tbs.. Soy Sauce
2 tsp. Dijon mustard
Make your favorite meatballs. This recipe is good for 2-3 lbs of meatballs. On skillet melt butter. Then whisk in flour. Then add the remaining ingredients and let it thicken. Then add meatballs and let it cook for a little bit. Enjoy!
Submitted by Erin
Ingredients
1 1/2 lb. round steak cubed
1-28 oz cream of chicken
1 C. flour
seasoning salt
vegetable oil
Directions
Preheat a frying pan with vegetable oil. Mix flour with seasoning salt. Then dredge the meat in the flour mixture. Brown the meat in the pan. Then add the meat to the crockpot. Then add the cream of chicken to the pan with the juices and add the remaining flour. Add the cream of chicken mixture to the crockpot with the meat. Cook in the crockpot for 8-10 hours. Enjoy!
Submitted by Terri Sims
Ingredients
package of 4 chicken breast
soy sauce
1 C. brown sugar
1 Tbs. butter
Directions
Cut the chicken into cubes. Put a little butter in a hot pan and cook chicken until it's fully cooked. Salt and pepper to taste. Add brown sugar and add enough soy sauce to liquefy it (teriyaki sauce). Then add the teriyaki sauce and cook on medium high heat until it is bubbly and caramelized.
Teriyaki Stir Fry
Defrost 2 large chicken breast (cubed)
2 Tbs. Vegetable oil
32 oz. of frozen broccoli/cauliflower/carrots
12 oz. broccoli florets
Teriyaki Sauce (Oy-Vey)
Cook with spaghetti or rice
Cook the chicken with the oil and a little bit of teriyaki sauce in wok. When cooked, add frozen veggies and lid to wok with half of a bottle of teriyaki sauce. Cook spaghetti/rice as directed on the packaging. When veggies have defrosted you can add to stir fry over the pasta/rice. If you need more teriyaki sauce feel free to add more. Yum!
Submitted by Erin Sims
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