Tartar Sauce

From Recipezarr.com

INGREDIENTS:
1 1/4 cups mayonnaise
1 medium dill pickles or 1/4 cup dill relish
2 sprigs parsley
1 tbs fresh lemon juice
1 tsp dried onion flakes
1/4 tsp Worcestershire sauce

DIRECTIONS:
Mix all together in a food processor and pulse for about 10 seconds until finely chopped, but not smooth.
Best if refrigerated for an hour before use
Can be made without the food processor, using the relish or finely minced pickle

Houston's Chicago-Style Hot Artichoke Dip

We had to reprint this one here. This is the most delicious hot spinach & artichoke dip I've made yet.

Source: Houston's Restaurant - Phoenix, Arizona

INGREDIENTS:

• 1/2 cup (2 ounces) grated Romano cheese
• 1 large clove garlic
• 1 (10 ounce) package frozen chopped spinach, thawed, firmly squeezed to remove moisture
• 1 (6 1/4 ounce) jar artichoke hearts, drained, patted dry
• 1 (8 ounce) container soft garlic cream cheese
• 2 large eggs
• 1 cup (4 ounces) shredded mozzarella or Italian mix cheese
• Tortilla chips, sour cream, salsa

DIRECTIONS:

Preheat oven to 375 degrees F.

Put Romano cheese in a food processor with metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into medium bowl. Fold in mozzarella cheese. Transfer to a 2- to 3-cup baking dish; bake until heated through, 20 to 25 minutes.

Serve hot with tortilla chips, sour cream and salsa.

Makes 16 servings.

Chicken & Vegetable Quick Meal

Ingredients:

• 1 package Birds Eye Vegetables & Shells in Garlic Butter Sauce
• 3 boneless chicken breasts - cut into bite size pieces
• 2 tbs butter
• 3 tbs Adobo
• 1 tsp oil

Directions:
Microwave Vegetables & Shells as directed.
Add 2 tbs Butter and the oil in a non-stick fry pan.
Add chopped chicken breasts, Adobo, and brown the chicken. Don't cook all the way though.
Add the Vegetables & Shells.
Stir & fry those together for an additional 6-7 minutes or until Chicken is cooked through.

Great side dish or even a full quick meal.

High Temperature Eye of round Roast

I found this recipe at allrecipes.com. It is a simple recipe and this tough piece of meat came out melt-in-your-mouth' tender!

INGREDIENTS:

• 1 3-pound beef eye round
• salt & pepper to taste
• (I added adobo & garlic salt)

DIRECTIONS:

1. Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
2. Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
3. Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

Sausage, Beans & Rice

This is so simple to make. No more than 15 minutes in the kitchen after prep. I had nothing in my house to cook and threw this together. I've already been asked when we're having it again.

INGREDIENTS:

• 3 cups instant white rice
• 2 cans white cannelloni beans
• 3-4 Italian sausage - hot
• 3-4 Italian sausage - sweet
• 2 green bell peppers - diced
• 1 tbs minced garlic
• 1 cube beef bullion - dissolved in approx 1/2 cup water
• 3 tbs tomato sauce (I used prepared home made Italian sauce I had left over)
• 3 tbs oil
• Salt, Pepper, Adobo to taste

DIRECTIONS:

Add a few tablespoons of oil to a nonstick pan. Break sausage out of casing and add to hot oil. Break up while frying. When almost done (few minutes), remove from pan.

Add remaining oil. Add peppers, garlic. Fry, stirring constantly, for approximately 3-4 minutes. Add tomato sauce, dissolved beef bullion and add sausage back into pan. Add approximately 1/2 tsp Adobo (to taste).

Cook for approximately 5-6 minutes, or until sausage is done. Season to taste.

Serve over rice.

Steamed Blue Crabs

Ingredients:

• 1/2 c Old Bay Seasoning
• 3 c white vinegar
• 3 c beer(or water)
• 3 dozen live Maryland Blue Hardshell Crabs

Directions:

Mix Old Bay seasoning, vinegar, and beer (or water) in a very large pot with a rack,and tight-fitting lid. Bring to a FULL BOIL. In the rack, add one-half of the crabs, and sprinkle more Old Bay seasoning, just enough to cover the shells abit. Repeat with the remainder of crabs. Steam, covered, until crabs turn a bright red color, about 40-45 minutes. Serve hot or cold.

Note: Serve crabs immediately if to be eaten hot. To serve cold, bring to room temperture and refrigerate until ready to use.

Crawfish and Shrimp Casserole

INGREDIENTS:

• 1 cup Onions, chopped
• 1 clove Garlic, minced
• 1 pound Shrimp, shelled, deveined
• 1 can Cream of mushroom soup (condensed, 10-3/4 oz size)
• 1 tbsp Parsley, chopped
• 1-1/2 tsp Salt
• 1/4 tsp Cayenne pepper
• 1/4 cup Milk
• 3/4 cup Green bell pepper, chopped
• 2 tbsp Butter or margarine
• 1 pound Crawfish tails
• 3 cups Rice, cooked
• 1-1/2 tbsp Lemon juice
• 1/4 tsp Black pepper
• 2 White bread slices
  
• Paprika

DIRECTIONS:

In large saucepan, cook onions, bell pepper and garlic in butter until crisp/tender. Add shrimp and cook approximately 3 minutes longer. Stir in soup, rice, parsley, lemon juice and seasonings. Add bread soaked in milk. Mix well. Spoon into buttered shallow 2-quart casserole. Sprinkle with paprika Bake in preheated 350 degree oven for 30 minutes.

Crawfish and Shrimp Casserole

INGREDIENTS:

• 1 cup Onions, chopped
• 1 clove Garlic, minced
• 1 pound Shrimp, shelled, deveined
• 1 can Cream of mushroom soup (condensed, 10-3/4 oz size)
• 1 tbsp Parsley, chopped
• 1-1/2 tsp Salt
• 1/4 tsp Cayenne pepper
• 1/4 cup Milk
• 3/4 cup Green bell pepper, chopped
• 2 tbsp Butter or margarine
• 1 pound Crawfish tails
• 3 cups Rice, cooked
• 1-1/2 tbsp Lemon juice
• 1/4 tsp Black pepper
• 2 White bread slices Paprika

DIRECTIONS:

In large saucepan, cook onions, bell pepper and garlic in butter until crisp-tender. Add shrimp and cook 3 minutes longer. Stir in soup, rice, parsley, lemon juice and seasonings. Add bread soaked in milk. Mix well. Spoon into buttered shallow 2-quart casserole. Sprinkle with paprika Bake in preheated 350 degree (175 C.) oven 30 minutes.

Beer Cheese Soup

INGREDIENTS:

• 2/3 cups butter
• 1/4 cups chopped green onion
• 2/3 cups flour
• 1 3/4 cups chicken broth
• 1 2/3 cups evaporated milk
• 1 1/2 cups (12 oz) beer
• 3/4 cups (80z) Velveeta
• 1 1/2 tsp. Worchestershire

DIRECTIONS:

Melt butter in large saucepan on medium heat. Add onion and cook until tender. Sstir in flour. Gradually stir in remaining ingredients and let simmer until well blended.

Bacon Corn Chowder

INGREDIENTS:

• 12 large potatoes, skinned and diced
• 1 large onion, chopped
• 1 1/2 pounds bacon, chopped
• 1 can cream corn (15 1/4 ounce)
• 2 cans evaporated milk (12 ounce)
• pepper to taste

DIRECTIONS:

Fry bacon until very, very crisp. Drain off fat.

While bacon iscooking prepare potatoes & onion. Place potatoes & onion in largesauce pan, add water to cover, lightly salt if desired. Cook for10 minutes, or until done. Drain most of the water off then, witha potato masher, mash until about half of the potato chunks are left.

Add cream corn, bacon, and evaporated milk. Mix well.

Cook on low heat for another 30 minutes or so to blend flavors. Add pepper, if desired.

Thai BBQ Chicken Appertizers

INGREDIENTS:

• 3 lbs chicken wing drumsticks

Marinade:

• 1/4 cup coarsely chopped garlic roots
• lower stems of one bunch cilantro, chopped
• 1 tsp ground turmeric1 tsp curry powder
• 1.5 tsp ground dried chillis (cayenne or equivalent)
• 1 tbsp sugar
• 1/4 tsp salt
• 3 tbsp thai fish sauce

Basting liquid:

• 1/2 cup coconut milk

Garnish:

• Cilantro sprigs (left over from making marinade)

DIRECTIONS:

Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce.

Mangos with Sticky Rice

INGREDIENTS:

• 1 cup Coconut cream
• 4 tablespoons Sugar
• 1 teaspoon Salt
• 4 Ripe mangos
• 3 cups Sticky coconut rice

DIRECTIONS:

Mix the coconut cream with the sugar and salt, and bring to a boil. Simmer for a few minutes, stirring occasionally. Peel the mangoes and slice them, removing the stones. Arrange the mangoes on individual plates with rice beside them. Spoon the sauce over the rice.

Coconut rice can be prepared with another ordinary or sticky rice, depending on what sort of dish it is to be served with. If using sticky rice, soak it first in plenty of water for at least two hours, but preferably overnight

Sticky coconut rice is delicious with mangoes.

• 2 cups rice
• 2 cups water
• 1 cup coconut cream
• Salt

Rinse and drain the rice and put into a pan with the water, coconut cream and salt. Mix well Bring to the boil over medium heat. Reduce the heat and cover. Simmer for 10 minutes. When all the liquid has been absorbed, cook for a few more minutes over low heat. The resulting slight burning of the rice at the bottom of the pan gives extra flavor to this dish.

Banana Cream Pie

INGREDIENTS:

• 2 cups sliced bananas, (2 medium)
• 1 chocolate pie crust, (6 ounce)
• 2 4-serving packages sugar free instant chocolate pudding mix
• 1 1/3 cups nonfat dry milk powder
• 2 1/3 cups water
• 1 teaspoon vanilla extract
• 1/2 cup Cool Whip
• 1 tablespoon mini chocolate chips, (1/4 ounce)

DIRECTIONS:

Place bananas in pie crust.

In large bowl combine 1 package dry pudding mix, 2/3 cup dry milk powder and 1 1/3 cups water. Mix well using a wire whisk. Blend in vanilla extract.

Pour mixture evenly over bananas. Refrigerate while preparing topping.

In same bowl, combine remaining dry pudding mix, remaining 2/3 cup drymilk, and remaining 1 cup water. Mix well using a wire whisk. Blend in Cool Whip. Evenly spread mochamixture over chocolate layer. Sprinkle mini chocolate chips evenlyover the top.

Refrigerate at least one hour.

Berry Cream Pie

INGREDIENTS:

• 1/2 cup cherries, pitted, quartered
• 1 tablespoon kirsch, optional
• 15 vanilla-cream sandwich cookies
• 3 tablespoons unsalted butter, melted
• 1 small package (3 ounces) cream cheese, softened
• 1/2 cup confectioners' sugar
• 1 teaspoon each: pure vanilla extract, minced lemon rind
• 1 cup whipping cream, whipped to soft peaks
• 1 cup each: blueberries, strawberries, for garnish

DIRECTIONS:

Combine cherries and kirsch in a small dish. Set aside.

Heat oven to 350 degrees.

Crush the cookies in a blender or foodprocessor. Add butter and mix well. Press into an 8-inch pie plate.Bake until lightly colored, 8 minutes. Cool completely beforefilling.

Beat cream cheese, sugar, vanilla and lemon rind until smooth. Drain any liquid from cherries into mixture. Fold into whipped cream. Sprinkle cherries over bottom of cooled crust. Top withcream mixture; refrigerate at least 4 hours or overnight.

Arrange berries on top for garnish. Refrigerate until serving time.

Stir Fry

Stir Fry Ingredients:

• 1/2 pound lean beef, pork, chicken, or fish, with bones removed
• 4-6 cups of fresh vegetables, diced
• 3 tablespoons peanut oil
• 1-3 tablespoons of water

Marinade Ingredients

• 1 tablespoon soya sauce
• 1 tablespoon sherry or rice wine
• 1 teaspoon corn starch
• 1 teaspoon garlic powder
• 1/2 teaspoon ground fresh ginger

Directions:

1) Mix the Marinade ingredients in a medium size bowl.

2) Cut the meat into thin strips, 1" long. Then soak the strips in the marinade for at least 15 minutes.

3) Set the temperature of an electric non-stick wok to 360 F. Put 1 tablespoon of oil in the wok, and wait for the wok to heat up. When the wok is hot, the red power indicator light will go off.

4) Put the marinated meat in the wok and stir constantly, for a few minutes, with a couple of wooden spatulas or spoons. Remove the meat once it is brown on the outside, but is still a little pink on the inside.

5) Wipe the wok clean with some paper towels.

6) Add 2 tablespoons of oil, and wait for the wok to heat up again.

7) Add the vegetables and stir constantly until they are soft, about 5 minutes.

8) Add some water, amount depending on how much water has collected in the wok from the vegetables. Then cover the wok and let the vegetables steam for 3 minutes.

9) Add the browned meat and stir constantly until everything is hot, a couple of minutes. Serve immediately with brown rice.

Deep Fried Garlic Chicken

Ingredients:

• 2 Lbs. of Chicken
• 1 egg
• 1/4 cup of beer
• 2 Tbsp. soy sauce
• 3 Tbsp garlic salt
• 1/4 cup flour
• 1/4 cup cornstarch
• 1/2 tsp baking powder
• dash white pepper

Directions:

Par boil chicken until well cooked to reduce the amount of fat absourbed during frying. Mix remaining ingredients to make the batter.

Add chicken and toss to coat.

Cover and chill 1/2 hour.

Deep fry chicken in vegtable oil at 425F until golden brown.

Sweet & Sour Sauce

INGREDIENTS:

• 3/4 cup water
• 3/4 cup brown sugar
• 1/2 cup cider vinegar
• 3 Tbs. cornstarch
• 2 Tbs. soy sause
• 1/4 cup water

DIRECTIONS:

Bring 3/4 cup water to boil. Add sugar, stirring, and cook another minute to dissolve.

Add vinegar, cook one more minute.

Meanwhile blend cornstarch, soy sause, and remaining cold water to form a paste. Stir in to thicken.

Hot and Sour Soup

Ingredients:

• 1/4 cup pork shredded pork
• 3 Tbsp corn starch
• 1 tsp sherry
• 2 large dried black mushrooms
• 1/4 cup dried tiger lily stems
• 1/2 cup cold water
• 1/2 cup bamboo shoots, shredded
• 1-2 Tbsp oil
• 1 Tbsp soy sauce
• 6 cups Chicken Broth
• 2 Tbsp cider vinegar
• 2 Tbsp dark soy sauce
• 1/2 cup bean curd, cut into 1 inch cubes
• 1 egg, lightly beaten
• 8 drops Tabasco sauce
• 1 Tbsp sesame oil
• 2 t chopped scallions

DIRECTIONS:

1. Mix the pork with sherry and 1 tsp corn starch (of the 3 TBS).

2. Soak mushrooms, tiger lillies with boiling water. Cover and soak for 15 minutes. Cut any of these up in a way that is desirable to you. The mushrooms are the only vegetable that require cutting up.

3. Mix the remaining cornstarch with 1/2 cup of cold water and set aside.

4. Use a large pot which will eventually cook the soup and add oil. Heat oil and add pork. Cook several minutes until pink is gone. Add the mushrooms, tiger lillies, bamboo shoots, light soy sauce and cook for about 1 minute. Add the chicken broth and dark soy sauce. Cook until soup becomes well heated. Add cider vinegar. Add bean curd.

5. As soon as the soup begins to boil stir in the well-stirred cornstarch mixture until the soup thickens. Add the Tabasco sauce.

6. Mix in the beaten egg, stirring constantly

7. Taste the soup and adjust the vinegar, tabasco, soy sauce combination to your desire.

8. Add the sesame oil and scallions.

Foil Wrapped Chicken

INGREDIENTS:

• 2 scallions
• 1 oz. fresh ginger
• 2-3 Tablespoons soy sauce
• 1 Tablespoon sherrypinch of brown sugar
• pinch of salt
• pinch of black pepper
• 1 lb. chicken meat
• deep fat for frying

DIRECTIONS:

Chop the scallions very finely; chop the ginger finely and mix with the scallions soy sauce, sherry, sugar, salt and pepper. Cut chicken into bite size pieces and toss into the soy sauce mixture. Leave covered for at least 30 minutes.

Cut out squares of aluminum foil. Wrap each piece of chicken into a piece of foil dropping in a litte extra sauce mixture in with the chicken pieces. Make sure chicken is securly wrapped with no leaks.

Drop the foil parcels in hot fat and fry for about 2 minutes turning once if possible. Drain.

Spicy Chicken Wings

Marinade:

• 1/4 cup soy sauce
• 1 clove garlic, crushed/minced
• 1 tsp Five Spice powder
• 1/4 cup dry sherry
• 1 Tbsp. sesame oil
• 1/2 tsp. Tabasco or other hot sauce, or to taste

Directions:

Marinate wings in a large ziploc bag for 24-48 hrs., turning every 8 hrs. or so.

Grill for 12 to 15 minutes per side until well browned.

Chicken Cashew Stir Fry

INGREDIENTS:

• 1 whole chicken breast cut into 1/2 inch cubes
• 2 chicken thighs cut into 1/2 inch cubes
• 6 oz. cashews
• 1/4 pound broccoli
• 1/4 pound snow pea pods
• 1/4 pound mushrooms cut into small pieces
• 1 green bell pepper cut into thin strips
• 1 red bell pepper cut into thin strips
• 1 small onion cut into small pieces
• 1 clove garlic crushed
• 3 Tbs hoisin sauce
• 2 Tbs corn starch to be mixed with 3 Tbs water
• 3 Tbs peanut oil to cook cashews & chicken
• 1 Tbs peanut oil to cook vegetables

DIRECTIONS:

Heat wok med. high heat. Pour oil around side. Drop nuts into wok and stir fry until a golden brown. Remove from wok and place on plate.

Salt & pepper chicken to taste. Set heat on high, add garlic into wok stir fry for approximatley 5 seconds. Add place chicken to wok.

Stir fry until chicken is done (approx 6 minutes) Remove and place on plate with the nuts.

Add remaining oil to wok and add vegetables - stir fry tell crisp & tender. Add hoisin sauce and put chicken and nuts back in. Add corn starch and water mixture. Stir till thick.

Serve over rice.

Seafood Dumplings

INGREDIENTS:

• 1/4 lb. scallops
• 1 tablespoon fresh ginger
• 1 tablespoon rice wine vinegar
• 2 green onions, chopped
• 12 wonton wrappers

DIRECTIONS:

Put all ingredients except wrappers in food processor or blender and process until just blended. Put about a teaspoon filling inside each wonton. Wet hands and seal each wonton. Place in a oiled steamer basket (to prevent sticking) and steam about 3 minutes or until heated.

Chicken Fried Steak

Ingredients:

• 4 cube steaks
• 1/2 tsp salt
• 1-1/2 tsp pepper
• 1 cup flour
• 2 eggs, slightly beaten
• 1/4 cup oil
• 1 cup milk

Directions:

Season meat with 1/4 tsp salt and pepper. Mix flour with 1 tsp pepper in shallow pan.

Dredge meat in flour, then egg, and then in flour. Heat oil in skillet on medium-high heat. Fry meat 4 to 5 minutes per side until golden brown. Drain on paper towel.

Pour off all but 2 Tbsp oil from pan. Sprinkle 2 Tbsp dredging flour in hot oil in pan.

Cook and stir over medium heat 1 minute. Stir in milk slowly and simmer 3 to 4 minutes. Add 1/2 tsp pepper and 1/4 tsp salt.

Pot Roast

INGREDIENTS:

• 2 cans of Cream of Mushroom Soup
• 1 envelope of onion soup mix
• 2-1/2 lbs chuck, rump, or pot roast
• black pepper to taste
• 4 cups water
• 4 carrots sliced or cut into lengths
• 4 medium sized potatoes
• 2 celery stalks, sliced into 1/2 inch slices
• 2 small onions, sliced
• 1/4 bell pepper, sliced
• 1 can of beef broth

DIRECTIONS:

Use a 4 qt. pot.

Add 1 can of cream of mushroom soup and spread it around the bottem of the pot. Place the roast in the pot. Pour dry onion soup mix over roast and coat.

Add 4 cups of water to pot. Pour in can of beef broth over roast.

Add second can of Cream of Mushroom Soup and spread over roast.

Add all vegetables and pepper to taste. Bring to boil, stirring all ingredients together, including roast.

Cook on low heat for 3 to 4 hours until fork tender. The mixture that the roast cooks in makes its own gravy.

Basic Vegetarian Chili

from EvilHot.com

This recipe makes about 10 servings.

INGREDIENTS:

• 1 (12 ounce) package of frozen burger-style soy crumbles
• 1 (15 ounce) can of dark red kidney beans
• 1 (15 ounce) can of light red kidney beans
• 1 (15 ounce) can of pinto beans
• 1 (15 ounce) can of garbanzo beans
• 2 (15 ounce) cans of black beans
• 1 (29 ounce) can diced tomatoes (if you can't find one, use 2 of the 14.5 ounce cans which seem to be populating shelves at supermarkets more and more)
• 1 cup of chopped celery
• 1 (12 fluid ounce) can of tomato juice
• 2 tablespoons of mild chili powder
• 1 1/2 tablespoons of cumin
• 1 tablespoon of garlic powder
• 3 bay leaves
• salt and pepper
• 3 tablespoons of EvilHot Habanero hot sauce

DIRECTIONS:
1. Drain the beans in a colander. Mix them up to get a nice festive color.

2. Combine all the ingredients in a large pot, mixing the spices in. Do not drain the diced tomatoes; use all of the juice in the container in the mixture.

3. Bring to a simmer and cover.

4. Simmer for at least an hour.

5. Remove bay leaves and discard them.

6. Eat the chili.

You may add a bag corn kernels or any vegetable you like to the mixture.

Sausage, Peppers & Onions

INGREDIENTS:

• 3 (2 ounce) links sweet Italian sausage
• 3 (2 ounce) links hot Italian sausage
• 2 tablespoons butter
• 1 yellow onion, sliced
• 1/2 red onion, sliced
• 4 cloves garlic, minced
• 1 large red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cubanelle peppers
• 2 or 3 jarred hot cherry peppers
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3 tablespoons hot pepper juice, from the jar

DIRECTIONS:

Place the sausages in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch water to the pan. Bring liquid to a boil. Cover sausages, reduce heat and simmer 10 minutes.

Heat a second skillet over medium high heat. Add butter & oil. Add garlic, onion, cubanelle and red & green peppers. Season vegetables with salt and pepper, basil & oregano.

Drain sausages and return pan to stove, raising heat back to medium high. Add a drizzle of oil to the skillet, brown and crisp the casings. Remove sausages, slice into 2 inch pieces and set pieces back into the pan to sear.

Combine the cooked peppers and onions to the sausages. Add hot peppers and hot pepper juice to the skillet. Toss and turn the sausage, peppers and onions, picking up all the drippings from the pan.

Spaghetti Carbonara

INGREDIENTS:

• 1 pound spaghetti
• 1 tablespoon olive oil
• 8 slices bacon, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1/4 cup dry white wine (optional)
• 4 eggs
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated Parmesan cheese

DIRECTIONS:

1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.

2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.

3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).

4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Easy Fried Rice

INGREDIENTS:

The 1 minute individual serving cups of brown rice (Kraft-they microwave up in one minute and are surprisingly really good)

• ½ cup broccoli
• ¼ cup snap peas
• One egg
• ¼ beans
• 3 teaspoons olive oil
• Paprika and pepper

DIRECTIONS:

Microwave your brown rice. While doing that heat 1 teaspoon oil in non stick pan and add the egg. Let it cook for a minute to get it “fried” on the bottom and then break the yolk and start breaking up the egg. When the rice is done, throw it in the pan along with all the veggies, the beans and add 1 teaspoon oil. Let it all heat up for a couple minutes then add paprika and pepper with the final teaspoon of oil to taste and stir to combine.

Makes One Serving (since the brown rice cups are individual, but you can adjust as needed for more servings)

Asian Salad

INGREDIENTS:

• 16 oz. bag of coleslaw
• 1 bunch scallions
• 1 Stick Butter
• 1/2 cup sliced almonds
• 1 cup sunflower seeds
• 2 packages Chicken Flavor Ramen noodles (crushed)
• 1 pkg. chicken seasoning from the Ramen Noodle package
• 5 TBSP. white vinegar
• 5 TBSP. sugar
• 3 TBSP Soy Sauce
• ¾ cup canola oil

DIRECTIONS:

Brown let cool: Stick butter; 12 cup sliced almonds, 1 cup sunflower seeds (kernels), 2 packages Ramen Noodles.
Put browned cooked ingredients on salad & put dressing on right before serving.

*** Use about 2/3 of the dressing or test and taste and add more as needed!

Rondele Chicken

This is such a simple recipe to make - especially the variation to chop up the chicken and add ot the stock. Be sure not to add too much chicken stock - maybe about 2/4 - 1/2" in the dish.

INGREDIENTS:

• 2 8oz Containers Rondele' Herb & Garlic Cheese
• 4 Thin Boneless Chicken Breasts or Fillet's
• 1 8oz Can Chicken Stock
• 2 Cups Instant White Rice

DIRECTIONS:

Prepare Rice as directed.
Prepare chicken by scooping a tablespoon or two (depending on the size of the breast) on the Chicken Fillets.
Roll up Chicken and secure with toothpicks.
Place Chicken in a square oven dish about 1- 1-1/2" deep, large enough to hold all the rolled up breasts.
Pour approximately 1/2 of the Chicken Stock over the breasts.
Place dollops of leftover Rondele Herb & Garlic cheese in the chicken stock - no need to mix in. Save some additional cheese for serving.
Cook for approximately 40 minutes, or until chicken is cooked through.
When finished, place chicken breast and some stock over the rice. Add any additional cheese to taste.

Variation:
Instead of rolling up the chicken breasts, chop into small squares or slices and place in the chicken stock with the cheese. Serve over rice.