Cashew Chicken Stir-Fry:

Cashew Chicken Stir-Fry:

Total Time Less Then 30 Minutes:



Ingredients:



4 servings



FOR THE SAUCE:



1 tablespoon cold water



1 tablespoon cornstarch



1 cup fat-free, low-sodium chicken broth



2 tablespoons low-sodium soy sauce



4 cloves garlic, minced



1/2 teaspoon red pepper flakes, or to taste



1/2 teaspoon powdered tumeric



Dash of ground white pepper, or to taste



TO COMPLETE THE RECIPE:



2 tablespoons canola oil, divided



3/4 package (full package is 1 pound) Extra Tender™ Boneless Skinless Split Chicken Breasts, cut into 2-inch by 1/2-inch strips



4 cups broccoli florets



1 large red bell pepper, cut into 2-inch by 1/4-inch strips



3 green onions (both green and white parts), cut into 1 1/2-inch strips



1/4 cup whole raw cashews





Directions:



1. To prepare sauce, stir cornstarch and water in small bowl or
measuring cup until cornstarch is dissolved. Stir in remaining sauce
ingredients; set aside.





2. Heat 1 tablespoon oil in large skillet or wok over medium-high heat.
Add chicken and cook, stirring constantly, about 5 minutes, or until
lightly browned and thoroughly cooked.





3. Using a slotted spoon, transfer chicken to bowl and cover to keep warm.





4. Heat remaining 1 tablespoon oil in same pan. Add broccoli; stir
constantly, about 2 minutes. Add bell pepper and green onions; continue
to cook, stirring constantly, about 3 minutes, or until broccoli and
peppers are crisp-tender.





5. Reduce heat to medium. Stir in sauce and pour over vegetables,
stirring about 30 seconds, or until sauce becomes clear and thickens
slightly. Stir in chicken and cashews. Taste and adjust seasoning.

 


Tips:

Always begin by stir-frying the firmest vegetables first. For cooking,
raw cashews are preferable to roasted and salted ones because they
absorb the flavors of your recipe better and plump slightly during
cooking for a pleasing consistency.

Substitutions/Variations

You can use 2 teaspoons of jarred minced garlic in place of freshly
minced garlic. Use other vegetables if you like, such as snow peas in
place of the broccoli.

 

Nutritional Information:

PER SERVING • Calories 247 • % Calories from Fat 42% • Total Fat 12g •
Saturated Fat 2g • Cholesterol 49g • Sodium 412mg • Total Carbohydrate
14g • Dietary Fiber 4g • Sugars 3g • Protein 24g • % DAILY VALUE •
Vitamin A 90% • Vitamin C 123% • Calcium 6% • Iron 10% • DIETARY
EXCHANGES • Starch/Bread 1/2 • Very Lean Meat 2 1/2 • Fat 2 • Vegetable 1

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Fried Mashed Potato Balls

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Fried Mashed Potato Balls Recipe:


The key to making this recipe is to use mashed potatoes, which are firm from chilling. Serve with sour cream or ranch salad dressing on the side. —Taste of Home Test Kitchen




Prep: 25 min. + standing Cook: 5 min./batch
Yield: 6 Servings

25 5 30 Balls




Ingredients:

2 cups cold mashed potatoes
1 egg, lightly beaten
3/4 cup shredded cheddar cheese
1/2 cup chopped green onions
1/4 cup real bacon bits
1/2 cup dry bread crumbs
Oil for frying





Directions:

Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon bits. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes.


In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, for 2-1/2 to 3 minutes or until golden brown. Remove with a slotted spoon to paper towels to drain. Serve warm. Yield: 6 servings.



Originally published as Fried Mashed Potato Balls in Taste of Home's Holiday & Celebrations Cookbook Annual 2006,

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Creamy Tortellini Carbonara

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Creamy Tortellini Carbonara:




Looking for a quick and easy supper OR dinner recipe suggestion? Try the following pasta dish tonight. How to make Creamy Tortellini Carbonara. This is a quick and easy pasta dish to make, but it looks very elegant when served. It goes well with Mini Parmesan Breadsticks.






Ingredients:

19-ounce package refrigerated or frozen tortellini, stuffed with meat and cheese or cheese only
2 tablespoons butter
2 cloves garlic, finely chopped
8 slices crisp bacon, crumbled
2/3 cup finely grated Parmesan cheese
½ cup whipping cream
2 tablespoons fresh parsley, finely chopped
½ teaspoon freshly ground black peppercorns
fresh parsley sprigs for garnish





Directions:


Cook tortellini in a large pot of water, according to package directions. Drain and set aside. Melt 2 tablespoons butter in a large, deep skillet. Saute 2 cloves of chopped garlic in butter, until garlic is soft.



Add cooked tortellini, 8 slices crumbled bacon, 2/3 cup finely grated Parmesan cheese, ½ cup whipping cream, and 2 tablespoons finely chopped fresh parsley. Grate about ½ teaspoon black peppercorns over the top. Stir the mixture until well combined and pour onto a medium-sized platter to serve. Garnish with a couple of sprigs of fresh parsley and enjoy with Mini Parmesan Breadsticks and a healthy green salad!

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Texas Chicken Hash

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Texas Chicken Hash

A delicious and easy Texas chicken hash that goes great as a kids supper idea or for the entire family. On them cold nights or anytime of the year so take and check the following Texas chicken hash recipe out OR try it served with eggs.


Total Time: 1 hr 30 min
Prep: 30 min
Cook: 1 hr 0 min
Yield: 4 servings
Level: Intermediate




Ingredients:

4 boneless chicken breasts
Chili powder
Garlic powder
Ground black pepper
4 potatoes, diced
1 stick butter, divided
6 green bell peppers, chopped, plus 2 red bell peppers, chopped
4 onions, chopped
Oil, for deep-frying, plus more for frying eggs
16 corn tortillas
1 cup all-purpose flour
3 cups milk
1 habenero pepper, chopped
4 cups grated cheese, any cheese of choice
8 eggs
Tony Chachere's seasoning, to taste
Avocado slices, for garnish
Tomato slices, for garnish





Directions:


Preheat the oven to 350 degrees F.




Season the chicken with garlic powder, chili powder, and black pepper. Put into a roasting pan and cover with foil. Roast the chicken until cooked through, about 45 minutes. Remove to a cutting board and chop.




Add the potatoes and 1/2 stick of butter to a medium skillet and saute until tender. Remove from the pan and set aside. Add the green bell peppers and onions to the pan and saute until soft but not mushy!




Heat a deep-fryer with oil and fry the tortillas until crispy. Transfer the tortillas to paper towels to drain.




In a large saucepan add the flour and the remaining 1/2 stick of butter and cook the flour for 5 minutes, stirring constantly. Slowly add the milk and cook until slightly thick. Add the chopped red bell peppers and the habenero. Stir in the grated cheese and cook until melted.




Coat a large fry pan with oil and add the eggs. Cook the eggs sunny side up.



In a large pot over low heat, add the potatoes, bell pepper mixture and the chopped chicken. Season with Tony Chachere's seasoning, to taste. Stir the potato mixture until heated through.



Put 4 tortillas on a plate in stacks of 2. Spoon some of the chicken mixture on top of both stacks. Top each stack with 1 sunny side up egg and drizzle with the cheese sauce, to taste. Repeat the process with the remaining tortillas, eggs and cheese. Garnish each plate with avocado and tomato slices.


Serve immediately.




Note:

For a breakfast hash, you can substitute country sausage (or any kind you want) for the chicken.

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Chicken and Broccoli with Spaghetti Casserole

Chicken and Broccoli with Spaghetti Casserole


1 small chicken, boiled and deboned
1 small package spaghetti, cooked in chicken broth
1 small package Velveeta cheese
1 can stewed tomatoes
1 onion, chopped
1 green pepper, chopped
1 can cream of mushroom soup
2 cups chopped broccoli


Directions

Preheat oven to 350 degrees.

Cook chicken and set aside; save broth. Cook spaghetti in chicken broth until done; drain. In bowl, mix remaining ingredients, reserve 1/2 of cheese.
Add chicken, mix well. Place all in casserole dish. Top with remianing cheese. Bake 15-20 minutes.

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Chicken And Andoullie Etouffée

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Chicken And Andoullie Etouffée

Whisking the roux constantly is the key to evenly browning it for this hearty stew served over rice.

MAKES 8 SERVINGS

INGREDIENTS:

3/4 cup canola oil
3/4 cup flour
2 ribs celery, finely chopped
1 small yellow onion, finely chopped
1/2 green bell pepper, stemmed, seeded, and finely chopped
2 tsp. kosher salt
1 tsp. cayenne pepper
1 tsp. freshly ground black pepper
1 tsp. freshly ground white pepper
1 tsp. dried basil
1/2 tsp. dried thyme
3 cups chicken stock
4 tbsp. unsalted butter, cubed
2 lbs. boneless, skinless chicken thighs, cut into 1" pieces
1 lb. andouille sausage, halved lengthwise and cut crosswise into 1/2"-thick pieces
6 large scallions, white and green parts, thinly sliced
Cooked white rice, for serving




INSTRUCTIONS:


1. Heat oil in a 6-qt. Dutch oven over medium-high heat until it begins to smoke. Add flour, whisking constantly, and cook for 1 minute. Reduce heat to medium and cook, whisking constantly, until roux is the color of milk chocolate, about 12-15 minutes. Add celery, onions, and peppers, and cook, stirring constantly, until soft, about 5 minutes. Stir in salt, cayenne, black and white peppers, basil, and thyme, and cook until fragrant, about 1 minute more. Add 2 cups chicken stock, and bring to a boil; cook until thickened, about 5 minutes.




2. Meanwhile, heat butter in a 12" skillet over medium-high heat. Add chicken, and cook, turning once, until lightly browned, 4-6 minutes; transfer chicken and butter to Dutch oven. Pour remaining chicken stock into skillet, stir to scrape up any browned bits, and then pour into Dutch oven along with andouille; cook, stirring occasionally, until thick and chicken is cooked through, about 10 minutes more. Remove pan from heat, stir in scallions, and serve étouffée with rice.

Read more: http://www.cooking-with-us.com/chickenandandoullieetouffe.php#ixzz2psRB5MNr

Cocktail Recipes

Looking for a quick idea for dinner, then take and try one of the following chicken recipes from the site or one of the many other simple supper suggestions that make an ideal and simple dinner idea tonight. You can browse over our Site Map Here and browse the whole site at a glance. If you have a favorite recipe then please taker and send it to us to add for other visitors to the site to try out for themselves and there family. Also stop on by the On Site Store and pick up some new bakeware and or some pots and pans or a pressure cooker and much, much more stop on by today. Also take and check out the Mixed drink widget and enter in an indredient ir drink name and get the step by step recipe.

 
Here you can take and find some different easy and simple cocktail recipes of all kinds. If you have a cocktail recipe that you would like to share please take and click the recipe submission button from this page or any of the recipe pages. And it will take and be added to the site for everyone else to take and try for themselve.


Bourbon Recipes:

Here you will be able to take and find some different easy burbon drink recipes, take and check them all out plus also check out the other cocktails drom this page.






Champagne Drink Recipes:

Are you interested in or looking for some different easy and simple to make Champagne drink recipe's? Well then feel free to take and click this link to see all the easy drink recipes. You can also find all them on our mobile version as well scan the QR code from the recipe page or off the left side menu to view alll recipes on the mobile version of the site.

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Beefy Taco Bake

Try this simple and easy Beefy Taco Bake that is a quick and easy kids supper idea or a simple fast supper idea for the whole family Try it this evening for a new supper idea. Also try this simple and easy Spagetti Tacos  OR try this simple Cheesy Broccoli Pockets.



 
Beefy Taco Bake

4 servings

1 pound ground beef
1 can (10-3/4 ounces) condensed tomato soup
1 cup salsa
1/2 cup milk
6 flour or 8 corn tortillas (6- to 8-inch size), cut into 1-inch pieces
1 cup shredded Cheddar cheese, divided



Directions:

1. Preheat the oven to 400°F. Coat a 2-quart baking dish with nonstick cooking spray.


2. In a large skillet, brown the ground beef over medium-high heat, stirring until crumbled; drain.


3. Stir in the soup, salsa, milk, tortillas, and 1/2 cup cheese; spoon into the baking dish.


4. Cover and bake for 30 minutes, or until hot. Sprinkle with the remaining 1/2 cup cheese, and serve.

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Grilled Cheeseburger Wrap

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Grilled Cheeseburger Wraps

I made these a while ago, but forgot about them until I was scrolling through my camera the
other day. I'm sad I didn't post the recipe sooner because they are SO good! They're a fun
change-up to the every day cheeseburger, and a little healthier, too!
These yummy wraps are filled with lean ground beef, lettuce, tomato, a little cheese, and
wrapped in a flour tortilla. So good. You can make them even healthier by using low-carb tortillas and skipping out on the cheese.



Makes 5 wraps

1 pound lean ground beef
1 Tablespoon Worcestershire sauce
2 Tablespoons ketchup
1 teaspoon dried minced onion
pepper and salt, to taste
5 large flour tortillas
shredded cheddar cheese
mustard
tomato slices
lettuce






Directions:



Brown ground beef in a large skillet over medium-high heat. Drain any grease. Add Worcestershire sauce, ketchup, minced onion and salt and pepper to beef. Stir to combine.



Reduce heat to low and let mixture heat thoroughly, about 5 minutes or so.




Sprinkle some cheddar cheese down the center of each tortilla. Add a few heaping Tablespoons of
the beef mixture on top of cheese. Drizzle a little mustard (and more ketchup, if desired) on
top of the beef, and then add a couple tomato slices. Roll up each tortilla burrito-style.





Place wraps, a couple at a time, onto a preheated indoor grill and grill for 3-5 minutes, or
until cheese is melted. Carefully remove wraps from grill and place on a plate. Gently unravel
wrap to add some lettuce. Re-roll wrap and then cut in center diagonally. Serve immediately and
enjoy!

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Beef Stew:

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Beef Stew

The meat should fall apart if you just look at it. And the thicker, more flavorful the sauce, the better.

PREP TIME: 20 minutes
TOTAL TIME: 2 hours 50 minutes
Serves 8




Ingredients:



3 Tbsp olive oil
2 lb cubed beef stew meat (1 1/4")
1 med onion, diced
3 cloves garlic, minced
12 oz beer (pale lager)
3 1/2 c beef broth
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 1/2 tsp sugar
1/2 tsp paprika
8 new potatoes (1 1/2"-2" diameter), quartered
4 carrots, sliced diagonally
3 Tbsp all-purpose flour
Finely chopped fresh parsley (optional)
Crusty bread (optional)



Directions:


1. Heat oil in large pot or Dutch oven over medium-high heat. Season beef. Working in 2 batches, brown meat on all sides, 6 minutes. Remove to plate.




2. Add onion to pot and reduce heat to low. Cook, stirring, until softened, 3 minutes. Add garlic and cook, stirring, 1 minute.



3. Pour in beer. Add broth, tomato paste, Worcestershire, sugar, paprika, 1/2 tsp kosher salt, and pepper to taste.



4. Return beef to pot. Simmer until meat is tender, 1 1/2 to 2 hours.



5. Stir in potatoes and carrots. Simmer until vegetables are tender and meat is very tender, 30 to 40 minutes longer.



6. Remove 1 cup of liquid from pot and slowly whisk in flour. Stir back into pot and bring to a gentle boil. Reduce heat and simmer until thickened, 10 minutes. Season. Sprinkle with parsley (if using). Serve with bread, if desired.

Read more: http://www.cooking-with-us.com/beefstew.php#ixzz2pryA621e

Smoked Oysters

Looking for a simple smoked oyster recipe then give this a try today and start enjoying smoked oysters tonight.


Smoked Oysters:

I've loved those little cocktail smoked oysters that come in a tin since I was a child - still do for that matter. But one year my brother Loren showed up for a family gathering with a cooler full of oysters he bought the day before in Florida. We'd smoked a salmon for dinner that night so, because we had a smoker that was still hot and smoky, it seemed logical to try smoking some oysters. Oh my God. The first 3 dozen disappeared and a second 3 dozen quickly hit the fire. These are even easier to make using a stove-top smoker. Makes 8 - 12.
Cook Time: 15 minutes
Total Time: 15 minutes
Yield: 8 - 12 oysters



Ingredients:

8 - 12 fresh, live oysters



Preparation:

1. Set up your stove-top smoker according to its directions.

2. Add oysters, cover, and smoke for 15 - 20 minutes until oysters open.

Personally, I like these just the way they come out of the smoker with a hint of smoke complementing the brine. But you can certainly add some cocktail sauce, tartar sauce or gremolata if you wish. My grandfather insisted that oysters required saltine crackers to be eaten properly. (Granddaddy also insisted on cocktail sauce that he made himself - at restaurants.)vf

Read more: http://www.cooking-with-us.com/smokedoysters.php#ixzz2plZA9kTl

Ice Cream Bread

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Ice Cream Bread


Ice Cream Bread! Anyone heard of this? Use any flavor of Ice Cream..just make sure it's not non-fat or low-fat.


Ingredients:


2 cups Ice Cream
1-½ cup Self-Rising Flour





Directions:


Stir together ice cream and flour, stirring just until flour is moistened. Spoon batter into a greased and floured 8×4 inch loaf pan. Bake at 350 degrees for 40 to 45 minutes or until a wooden pick inserted in the center of the bread comes out clean. Remove from the pan, and cool on a wire rack.

Read more: http://www.cooking-with-us.com/icecreambread.php#ixzz2pgbLMIzs

Meatloaf Cheeseburgers

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Meatloaf Cheeseburgers


Meatloaf Cheeseburgers, This homespun recipe is very American—a combination of cookout food and comfort food. It goes great with Loaded Whipped Potatoes!

Ingredients:

2 eggs, well beaten
1 teaspoon salt
½ cup ketchup
1 fresh jalapeno pepper, finely chopped, with seeds and fibers removed
finely chopped red bell pepper, equal to the amount of jalapeno pepper
½ white onion, chopped medium-fine
½ cup fine, dry breadcrumbs
1 pound lean ground beef (I used 96% lean—4% fat.)
Tomato Bourbon Mayonnaise (recipe in bettyskitchen)
sliced tomato
iceberg lettuce
sliced cheddar cheese
Bavarian Pretzel Sandwich Buns (You may use any sandwich bun that is about the same size as the burger
Whipped Loaded Potatoes (accompaniment—recipe in bettyskitchen)






DIRECTIONS:


In a large bowl, place 2 well beaten eggs, 1 teaspoon salt, ½ cup ketchup, 1 finely chopped jalapeno pepper, finely chopped red bell pepper (equal to the amount of jalapeno pepper), ½ white onion, chopped, and ½ cup fine, dry breadcrumbs. Mix thoroughly with electric mixer on medium speed. Add 1 pound lean ground beef, and Mix thoroughly with mixer on medium or high speed. Form meatloaf mixture into 5 patties (about ¼ pound each). Grill on electric kitchen grill. (If using an outdoor grill, place the patties on aluminum foil, so that they do not crumble and fall apart. The electric grill holds them together and cooks quickly from bottom and top.) When meatloaf patties are done all the way through, remove them from grill and place on paper toweling to drain. To assemble, spread the bottom half of a pretzel bun with Tomato Bourbon Mayonnaise (or plain mayonnaise, mustard, or ketchup). Place meatloaf pattie on top of mayonnaise spread. Next, place a slice of cheddar cheese on the meatloaf pattie. Top with a slice of tomato and some iceberg lettuce. Close the sandwich with the top of the pretzel bun. Serve with Whipped Loaded Potatoes (recipe in bettyskitchen) and iced tea for a great Labor Day holiday meal! Happy Labor Day! Love you all!

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