Orange Chicken (Restaurant Style)

Sauce
1 cup water
1/2 cup orange juice…
1/4 cup lemon juice, fresh squeezed
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh gingerroot
1/2 teaspoon minced garlic
2 tablespoons chopped green onions
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Chicken
2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

Directions:

Pour into saucepan water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, red pepper, and chopped onion. In a small bowl Mix 3 Tablespoons of cornstarch with 2 Tablespoons of cold water mix well and add it to your sauce. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.

Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.

In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.

Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.

Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Serve over Fried Rice or steamed white Rice.

Source : restaurant.betterrecipes.com

SLOW COOKER BARBEQUED BEEF RIBS

Helpful Reviews
“I bought pork ribs and went to prepare them for the slow cooker in the morning when I realized that I did not have BBQ sauce! I never made BBQ sauce from scratch before so I checked 77recipes.com like I always do. I chose this one because I had all the ingredients on hand. It was VERY good! I doubled the recipe…and I added a teaspoon of cayenne pepper to give it a little spice with the sweetness. I would do as another poster said and omit the water. It was too liquid for me, I like a thicker sauce. Oh, I also added some honey. Its not too sweet at all. I would actually add more brown sugar next time, and honey, along with the cayenne pepper. This is a great base BBQ sauce to tweak however you like! I also broiled the ribs first like I always do. And I added a large onion to the crock pot. Cooked it on low for 7 hours and it was delish! =)”

“This recipe came out terrific. I seasoned the ribs with salt and pepper then seared them on all sides before adding them to the Slow Cooker. The searing made for a nice, caramelized crust on the outside of the ribs. Cooked these for 7 hours on Low. There was some grease so I simply absorbed it off the top using tongs and a paper towel. Super!”

To Make this Recipe You’Il Need the following ingredients:
SLOW COOKER BARBEQUED BEEF RIBS
To Make this Recipe You’Il Need the following ingredients:

INGREDIENTS
4 beef ribs (I had the two smallest ones and was almost too full, so depending who and how many you’re serving, and what you’re serving it with, you may need more or less)
3/4 cup barbeque sauce (try to get an American one with a bit of smoke. We used Sweet Baby Ray’s.)
2 tablespoons brown sugar
1 tablespoon molasses
1/4 teaspoon curry powder….
DIRECTIONS
The basic recipe is barbeque sauce, brown sugar, molasses and curry powder, but you will need to adjust the flavour depending on your barbeque sauce. You could add a bit of cayenne pepper if you like it hot. Your sauce should be sweet, smoky and tangy. Combine your ingredients in a bowl, stir well, then put it in a small saucepan and simmer it on low heat for about 5 minutes. The flavour changes once heated, and if you’ve added a raw spice like cayenne, you absolutely need to cook it out.
To cook the ribs, place them in a pot of water and simmer gently for 3 hours. Be careful not to boil them, and in the last half hour just keep checking them to make sure they’re tender but not falling off the bone (as they will be too hard to handle).
Once cooked, baste with your barbeque sauce then cook on a barbeque. You could also just use an indoor grill pan or even roast them in the oven. Baste during cooking and serve the remaining barbeque sauce on the side. You just want to give the ribs a nice crust, as obviously they’re already cooked – depending on your cooking method, they will take 3-10 minutes on each side.
We served with coleslaw, but you could also serve them with a jacket potato or any other sides you like.
The meat is also quite nice pulled, mixed with the remaining barbeque sauce, then served on toasted sourdough rolls.

Chicken Cabbage Stir Fry

This chicken and cabbage stir fry recipe is fast and easy. The chicken is soft and tender, and the onions and cabbage melt in your mouth. Ready in just over half an hour!

Since I grew up with plenty of Czech and central European food, it’s no wonder that I love cabbage so much. Somehow, I don’t manage to eat it that often, though. I’m always so surprised at just how flavorful fried cabbage is. It’s just so good.

You really don’t need much in the way of seasoning to make this recipe taste delicious. I used your standard mild paprika, some fresh garlic, and an onion, along with the usual salt & pepper. I don’t feel like this recipe needs anything else, but you could always swap the mild paprika for hot paprika or smoked paprika if you wish.

This low-carb chicken and cabbage recipe is actually pretty healthy.

How to make a chicken and cabbage stir fry
Cook the chicken until it’s just done, then take it out of the pan;
Sauté the onion in butter for a few minutes;
Add the cabbage and cook (tossing/stirring frequently) for about 10-15 minutes or until it starts to get nice and tender.
Add the garlic and paprika;
Finish the dish by adding the chicken back it into the pan and heating it through.
_ Natasha (saltandlavender.com)
You’ll Need:

3 chicken breast halves.
1 tsp of oil.
3 cups of green shredded cabbage.
½ cup of diced red bell pepper.
1 tbsp of cornstarch.
½ tsp of ground ginger.
1 tsp of garlic powder.
½ cup of water.
Soy sauce.

How to:

First, clean and cut the chicken into strips then place them in a frying pan with heated oil over medium high heat. Stir constantly until the chicken is cooked.

Stir in the cabbage and red pepper for about 2 minutes then add in the cornstarch, seasonings, water and soy sauce and mix until well combined and smooth.

Stir in the sauce and cook to thicken for about 1 minute.

Source: Allrecipes.com

Million dollar spaghetti

Ingredients
1 16 oz package spaghetti

1/2 lb. ground beef

1/2 lb. ground Italian sausage

Kosher salt and pepper to taste

1 small onion chopped

2 cloves of garlic minced

24 oz. jar marinara sauce

3 Tablespoons butter

8 oz cream cheese softened

1/4 cup sour cream

1 cup cottage cheese

2 cups shredded mozzarella cheese

2/3 cup shredded parmesan cheese

parsley for garnish, optional

Procedure
Preheat the oven to 350 degrees F.
In a large skillet cook and crumble the ground beef and Italian sausage and season with salt and pepper. Remove most of the grease.
Add onions and garlic and cook for a few minutes until onion is translucent. Add all but 1/2 cup of the marinara sauce (reserve 1/2 cup for the noodles) to the mixture and stir to combine. Set aside.
Cook Spaghetti according to package instructions, just until “al dente”. Place hot spaghetti in a large mixing bowl with butter and 1/2 cup marinara sauce and toss to combine. Pour HALF of the pasta into a 9×13’’ pan.
Combine cream cheese, sour cream and cottage cheese in a bowl and mix well. Smooth over noodles in the pan. Top with remaining noodles. Add meat mixture on top and smooth into an even layer. Top with mozzarella cheese and parmesan cheese. Bake for 30-35 minutes or until hot and bubbly. Check it around 20 minutes and if the cheese is browning too quickly, place a piece of tinfoil over it.
Wait about 10-15 minutes before cutting and serving. Enjoy!

Chop Supreme Recipe

You’ll Need:
4 thinly sliced medium potatoes.
4 boneless pork chops.
1 envelope of Lipton onion soup mix.
1 can cream of mushroom.
¼ cup of milk.
Salt and pepper.

How to:
In a saucepan, heat ¼ cup of oil and brown the pork chops then drain off fat.

In a medium casserole dish, arrange the potato slices evenly then add a layer of pork chops.

In a boil, mix together the onion soup mix, the cream of mushroom and milk and pour over the casserole to cover.

In a preheated oven to 350° bake for 1 hour.
Enjoy.

Easy, peasy and delicious! The creamy mixture adds a nice flavor the chops and potatoes. Give it a shot, you will like it.

Source: Food.Com

Easy Monkey Bread

Ingredients:

4 cans of Pillsbury Biscuits
1/2 cup of melted butter
3/4 cup of packed brown sugar
3/4 cup of granulated sugar
2 TBSP ground cinamon

Instructions:
Pre-heat oven to 350
In a one-gallon zip loc bag mix the cinnamon and granulated sugar
in a glass bowl melt 1/2 cup of butter and then mix with brown sugar
Cut each of the pre-sliced biscuits into fourths and drop them into the gallon sizer bag. Coat the biscuits in the sugar mixture and then place the biscuit pieces into a bunt pan.
After all the biscuits are placed into the bunt pan drizzle the butter and brown sugar mixture over the top. It will run throughout the mass.
Cook for 40-45 minutes
Let rest for 5 minutes and then flip upside down onto a pan and serve with milk!

2-INGREDIENT PUMPKIN SPICE MINI MUFFINS

It can’t get any easier than this! Just two ingredients and you have a moist delicious cake. Great when frosted with your favorite cream cheese frosting.

Plan ahead, tastes best after chilling.
Five stars because of both simplicity and flavor. Have synthesized the various suggestions here to nail it down spot on. To the base cake, simply adding two eggs and 1/4 cup of sugar causes the cake to bake into a nice ‘dome’ shape as most cakes do in a 13 x 9 pan (30 minutes at 350 degrees F). The cake is enhanced by a super simple glaze: 1/4 cup confectioners sugar, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon and 2 Tablespoons milk. Blend and pour over warm cake. Finally, if you want to take it over the top, put a dollop of whipped cream then a sprinkle of pumpkin pie spice to cap it off and you’re there. Incredibly simple and delicious.

I’ve been making this for many years. It’s a perfectly great cake made just the way it is written. I admit that I usually add about a 1/2 can of water (empty pumpkin can) to make it easier to mix and I believe that it makes it moister, so if you have trouble mixing the two ingredients add some water, but why add eggs, milk, cream, etc. It just adds extra calories. No extra spices are needed either as the spice cake mix has plenty of spice.

AWESOME!!!! and super easy – made some changes – and that would change the name of the cake – but it worked out so well!!! I made one with butter cake mix and one with devil’s food cake mix – both were yummy – but my kids LOVED the devils food cake! I added 2 eggs and 8oz of soy milk (with 1 tbsp of lemon juice in – to make it like a buttermilk but keep the recipe nondairy). I made each type into muffins – They were so moist and delicious! i luv this new “cheat-cheat” recipe to make muffins!
Yeild:

Makes 24 Servings
2 Point Plus
Ingredients :

15 ounces canned pumpkin puree (not pumpkin pie mix)
18.25 ounces spice cake mix (I substituted a yellow cake mix with 1 tablespoon pumpkin pie spice whisked in)
Preparation:

Position an oven rack in the center of the oven.
For mini muffins, preheat the oven to 400 F degrees and line 24 mini muffin cups with paper liners or coat them with non-stick spray. (You can also use regular muffin tins for smallish regular muffins.)
Make the batter in a large bowl by mixing just the two ingredients together, ignoring the instructions on the cake mix. This will take some effort and the mixture will be very very thick!
Divide the batter evenly among the mini muffin cup tins. Bake at 400 degrees until a toothpick inserted in the center comes out clean, 10- 12 minutes for the mini-muffins. Remove and place on wire racks to cool.
Nutritional Info : 90 calories, 1.6 g fat, 18 g carbs, 1g fiber, 1g protein and 2 WW Points Plus, 4 SmartPoints

CHICKEN FRIED RICE

Ingredients
3 boneless, skinless chicken breasts
1 (18 oz) bottle Teriyaki sauce
3 Tablespoons sesame oil (or vegetable oil)
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 teaspoons minced garlic
2 eggs, slightly beaten
3 cups cooked white rice (day old or leftover cold rice is best)
3-4 Tablespoons soy sauce


INSTRUCTIONS
Cook chicken covered in teriyaki sauce in a crock-pot on high heat for 3 hours. OR in oven at 375 F° for 35 minutes. Once cooked, slice into small pieces. Set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the peas/carrots mix, onion and garlic. Stir fry until tender.
Lower the heat to medium-low and push the mixture off to one side. Pour eggs on the other side of skillet. Stir fry until scrambled.
Now add the rice and soy sauce and blend all together well. Stir in cooked chicken and cook until mixture is heated through. Serve and enjoy!

Source: Allrecipes.com

Mississippi Comeback Sauce

It’s the sauce that keeps you coming back for more! This sauce is seriously addictive! If you haven’t tried this yet you need to make this ASAP!

This sauce can be used for so many yummy foods! Try Comeback Sauce with; onion Rings, fries, sweet potato fries, hamburgers, veggies (for a low carb snack). If you are doing low carb just be sure to use a low sugar ketchup.

Every time I serve this I always have people asking what it is and asking me for the recipe. It’s so delicious! Stores great in the fridge, you will always want to have some on hand.

THIS SAUCE IS FAN-FRICKEN-TASTIC!

Many versions exist of this famous southern-style sauce. Here’s my slightly northerinized version of Comeback Sauce.

Mine has a bit less worcestershire sauce, as I’m not much of a fan of the flavor if there’s too much, and I upped some of her spices and removed the additional fat for the oil.

No doubt hers is a LOT more authentic than mine since she’s a native Mississippian and the sauce has it’s origins there. Read her story on her sauce recipe about the history of this sauce and some “saucy” other names that it goes by.

This sauce is delicious on french fries, onion rings, wings and just about every other darned thing you eat. Great on burgers and fish too.


Makes a pint jar full.

– 1 cup mayonnaise
– 1/4 cup ketchup
– 1/4 cup chili sauce
– 1 tsp Dijon mustard
– 1 tsp onion powder
– 1 tsp garlic powder
– 2 teaspoons Worcestershire sauce
– 1/2 teaspoon ground black pepper
– 1/2 teaspoon Tabasco sauce
– 1/4 cup olive oil
– juice of one lemon

Mix all ingredients well and store in refrigerator overnight. It needs to sit to let the flavors become “acquainted”.

Use on EVERYTHING (except cheerios)!

Source: AllrecipeS.com

Sour Cream Chicken Enchilada Casserole

Ingredients :
4 cups diced cooked chicken1 can cream of chicken soup8 oz. (1 cup) sour cream2/3 cup milk1 (4 oz.) can diced green chiles2 Tbsp. dried minced onion1 tsp. garlic powderpepper to taste12 corn tortillas2-3 cups shredded sharp cheddar cheese

Instructions :
Spray a 13×9 dish with cooking spray. Preheat oven to 350 degrees.In a large bowl, combine soup, sour cream, milk, chiles, onion, garlic, and pepper.Line bottom of 13×9 with 6 tortillas.Sprinkle with 3 cups of chicken and pour 1/2 sauce over top and spread to cover.Sprinkle with 1/2 of the cheese. Repeat.Bake for 30 – 40 minutes or until hot and bubbly.Let stand 10 – 15 minutes before serving.