Vegetable Egg Foo Yung

Makes 6; DOUBLE RECIPE FOR MORE

 bean sprouts (about 3 cups)
1/2 cup thinly sliced onions
1/2 cup thinly sliced celery 
1 CAN of water chestnuts
1/4 teaspoon salt 
3 tablespoons flour
4 eggs
Oil, for cooking 

Sauce:
2 cups low-sodium stock
2 tablespoons soy sauce
2 tablespoons corn starch
1 teaspoon five-spice powder - SEE BELOW FOR RECIPE
1/4 cup cold water

Place the vegetables in a medium bowl and sprinkle on the flour and salt, mix well to distribute the flour and coat the vegetables. Break the eggs into a small bowl and add the sesame oil. Beat the eggs with a fork to combine the eggs and oil, then pour this mixture onto the vegetables.

Heat about a tablespoon of cooking oil in a nonstick skillet. Using a disher or large spoon, scoop portions of the egg-vegetable mixture into the pan, flattening them as you place them. Fry on one side until golden brown, then flip then and fry on the second side.

Meanwhile, heat the stock and soy sauce to boiling in a saucepan. Mix the cornstarch and five spice power in a small bowl, then add the cold water and stir until the cornstarch is incorporated. Add this to the boiling  stock and stir well. Let it boil for a few moments to thicken. If it's thicker than you prefer, add more stock or water. Taste for seasoning, and add more soy sauce, if desired.

FIVE SPICE RECIPE

1. • 1 teaspoon ground cinnamon
   • 1 teaspoon crushed anise seed or 1 star anise, ground
   • 1/4 teaspoon crushed fennel seed
   • 1/4 teaspoon freshly ground pepper (or 1/4 teaspoon Szechuan pepper)
   • 1/8 teaspoon ground cloves.

PREPARATION

1. 1. Mix all ingredients together. Store in a covered container. Makes about 3 teaspoons.

Crab Rangoon

 Crab Rangoon 


Filling
1 (3-ounce) package cream cheese, at room temperature
1/2 teaspoon  soy sauce
3 tablespoons finely chopped scallion
1/4 teaspoon black pepper
1/4 teaspoon lemon juice
4 ounces well drained lump crab meat
Salt, to taste

36 wonton skins
Canola oil, for deep frying
Sriracha sauce, for dipping

1. To make the filling, in a bowl, mix the cream cheese . .  Add the soy sauce, scallion, pepper, lemon juice, and crab meat. Use a fork to mix well. Taste and add salt, as needed. Cover with plastic wrap and set aside for 30 minutes before using, or refrigerate up to a day in advance. 

2. Fill each wonton skin with about 1 teaspoon of the filling. Center the filling, brush two adjoining sides with water, then fold to create a triangle, . As you work, put the finished wontons on a Paper towel.

When done, loosely cover with a dishtowel to prevent drying. The wontons can also be covered with plastic wrap and refrigerated for several hours; let them sit at room temperature to remove the chill before frying.

3. Put a wire rack on a baking sheet and place next to the stove. Pour oil to a depth of 1 1/2 inches into a wok, deep skillet, or 5-quart Dutch oven and heat over medium-high heat to about 325F on a deep-fry thermometer. 

4. Working in batches of 4 to 6, slide the wontons into the hot oil and fry for 1 to 2 minutes on each side, or until golden brown. Use a skimmer to transfer to the rack to drain. 

5. Arrange the wontons on a platter and serve hot or warm as finger food along with the sauce for dipping. - 

Chocolate Eclair icebox cake

Ingredients

• 1 (14.4-ounce) box honey graham crackers 
• 2 (4-serving) packages French vanilla instant pudding mix
• 3 cups milk
• 1 (12-ounce) container frozen whipped topping, thawed
• 1 (16-ounce) container ready-to-spread chocolate frosting

What To Do:

1. Line bottom of an ungreased 9- x 13-inch baking dish with one-third of the graham crackers.
    
2. In a large bowl, whisk together pudding mix and milk; add whipped topping, stirring until mixture thickens.
    
3. Spread half of pudding mixture over graham crackers in baking dish. Repeat layers with one-third of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover to chill. for 2 hours

Notes

• One box of graham crackers contains 3 individually wrapped packages of crackers. Use one package for each layer of this decadent no-bake dessert. 

PINEAPPLE BUTTER FROSTING

1/2 cup butter
3 cups confectioners' sugar
1/3 cup crushed pineapple with juice
Cream butter.

 Add remaining ingredients and continue creaming until mixture is well blended and fluffy

FROZEN PIZZA ON THE GRILL-

 I USE HOME RUN INN

I also use the gas side of my grill and put the bread sticks on the top rack.

For Gas Grills: Set grill for medium direct heat (all burners on; medium-low setting; 400 degrees F)*

For Charcoal grills: Place 25-30 briquettes on the outside of the grill to create indirect heat.*

2. Pre-heat grill with lid closed for 8-10 minutes.
3. Open grill lid and place an oven thermometer probe on the inside of the grill leaving the bulb indicator on the outside and close lid to verify that the grill temperature is at a minimum of 400 degrees F.
4. Open frozen pizza and remove all packaging materials.
5. When grill is at the proper pre-heated temperature place frozen pizza directly in the center of the grill rack and close lid. (If using charcoal grill - Don't place your pizza directly above the briquettes-it will burn!)
6. Grill according to 1st cook in the grill time table.
7. Open lid and turn pizza 90 degrees (one quarter turn) and place back on main grill rack and close lid. 
8. Grill according to 2nd cook in the grill time table.

GRILL TIME TABLE

Frozen Pizza Type	1st Cook	2nd Cook
Ultra Thin Pizza Cheese and Pepperoni	6-8 Min	6-8 Min
Ultra Thin Pizza Sausage and Sausage Pepperoni	8-10 Min	8-10 Min
Classic Cheese and Pepperoni	11-13 Min	11-13 Min
Classic Sausage, Sausage Pepperoni & Margherita	13-15 Min	13-15 Min
Signature All Varieties	14-16 Min	14-16 Min

7Up Pound Cake

Ingredients

• 3 sticks of butter (margarine will not give the same results)
• 3 cups sugar
• 5 eggs
• 3 cups flour
• 2 teaspoons lemon extract
• 3/4 cup 7-Up

Instructions

1. Cream butter and sugar for 20 minutes. Add the eggs, one at a time. Gradually add the flour and beat well, then add lemon extract and 7-Up. Bake 1 1/4 hours at 325 degrees in a well oiled Bundt pan. Cool 8 to 10 minutes, then dust with powdered sugar. While most of the pound cake recipes didn't call for a frosting, Louise Gotti of Port St. Lucie frosts hers with this:
2. PINEAPPLE BUTTER FROSTING
3. 1/2 cup butter
4. 3 cups confectioners' sugar
5. 1/3 cup crushed pineapple with juice
6. Cream butter. Add remaining ingredients and continue creaming until mixture is well blended and fluffy
   .

Orange Crush Pound Cake

 2 3/4 cups of sugar.
1  Cup Vegetable Shortening.
 1 Stick Butter.
5  Large Eggs.
3  Cups All Purpose Flour Sifted Three Times.
1  Cup Orange Crush Soda.
1  Teaspoon Orange Flavoring.
1 Teaspoon Vanilla Extract.

 preheat your oven to 350 degrees. Then with your  mixer you will want to beat your sugar and shortening together until fluffy. Now you will want to add your eggs one at a time beating them in after you add each egg.

Add the rest of your ingredients and use your  mixer to make sure everything is very well mixed together. Once you have all your ingredients very well mixed together you'll want to grease a pound cake pan very well and then put a tablespoon of all purpose flour in it and shake it around to coat your pan.

You will want to bake your cake for one hour and ten minutes in the center of a preheated 350 degree oven. Let your cake cool for about ten minutes and then turn your cake out onto a cake plate and spread the frosting below on your Orange Pound Cake while it is still warm.

Orange Crush Pound Cake Frosting

8 Ounces Cream Cheese

1  Cup Powdered Sugar.

1  Teaspoon Vanilla Flavoring.

1 Teaspoon Orange Flavoring.

Mix all your frosting ingredients together in a mixing bowl and spread the frosting on your Orange Crush Pound Cake

ITALIAN BEEF SANDWICHES

INGREDIENTS

• 1teaspoon salt
• 1teaspoon black pepper
• 1teaspoon oregano
• 1teaspoon basil
• 1teaspoon onion salt
• 4cups WATER
• 1teaspoon PARSLEY Flakes
• 1teaspoon garlic powder
• 1bay leaf
• 1(2/3 ounce) package Italian salad dressing mix
• 5lbs rump roast

• DIRECTIONS

  1. In a medium saucepan over medium high heat, combine the water, salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf and salad dressing mix.
  2. Stir well and bring just to a boil.
  3. Place roast in a slow cooker and pour mixture over the roast.
  4. Cover and cook on low setting for 10 to 12 hours OR high setting for 4 to 5 hours.
  5. Remove bay leaf and shred meat with a fork.
  6. Serve on Italian Rolls with hot peppers and cheese

SPANISH RICE

 4 tomatoes, cored and quartered

• 1/3 cup vegetable oil
• 2 cups long-grain white rice, rinsed 
• 4 cloves garlic, minced
• 1 pepper, minced (optional) no seeds
• 2 cups low-sodium chicken broth 
• 1 tablespoon tomato paste
• Salt and freshly ground black pepper
• ½ cup minced fresh cilantro or parsley
• 
  

DIRECTIONS:

1. Adjust an oven rack to the middle position and preheat oven to 350°F.
2. In a food processor or blender, puree the tomatoes and onions until smooth. Measure 2 cups of puree, pouring off and discarding any excess.
3. Heat the oil in a large Dutch oven or a 3-quart saucepan until sizzles . Add the rice and sauté, stirring frequently, until light golden in color, about 10 to 15 minutes.
4. Add garlic and jalapeños (if using) and stir until fragrant, about 15 seconds. Stir in tomato mixture, broth, tomato paste, and 1 ½ tsp. salt. Bring to a boil.
5. Cover and bake until the rice is tender and the liquid is absorbed, about 30 minutes. Stir halfway through baking time.
6. Fluff rice with a fork. Fold in cilantro or parsley and season to taste with salt and pepper. 

CARROT ORANGE JUICE

INGREDIENTS

• 1 medium yellow tomato, cut into wedges
• 1 medium orange, peeled and quartered
• 1 medium apple, cut into eighths
• 4 large carrots, peeled
• Ice cubes (optional)

PREPARATION

1. Working in this order, process tomato, orange, apple and carrots through a juicer OR BLENDER
2. Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.

LEMON LAMB CHOPS

• 1 tablespoon chopped fresh oregano or 1 teaspoon dried
• 1 1/4 teaspoons salt, divided
• Freshly ground pepper to taste
• 8 lamb loin chops , trimmed
• 1/4 cup tahini (see below)
• 1/4 cup nonfat plain yogurt, preferably Greek-style
• 1/4 cup diced seeded cucumber, peeled if desired
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1-3 tablespoons water
• 2 teaspoons extra-virgin olive oil

PREPARATION

1. Preheat oven to 400°F.
2. Combine lemon zest, oregano, 3/4 teaspoon salt and pepper in a small bowl. Rub the mixture onto both sides of lamb chops and set aside for at least 10 minutes or refrigerate for up to 1 hour.
3. Meanwhile, combine tahini, yogurt, cucumber, lemon juice, garlic, parsley and the remaining 1/2 teaspoon salt in a small bowl. Whisk in enough water to thin the sauce to desired consistency.
4. Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add the lamb chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 135°F for medium-rare, 8 to 14 minutes, depending on thickness. Serve the chops with the tahini sauce.

• **: Prepare sauce (Step 3), cover and refrigerate for up to 3 days. Prepare rub and rub onto lamb chops (Step 2) and refrigerate for up to 1 hour.

• ** Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets  near other nut butters.

OVEN BBQ CHICKEN

3 cups of honey  BBQ Sauce- or use a recipe momma sauce
1TB of powdered chicken broth
1 Tb Garlic Powder

12 whole Chicken Thighs and legs skin-on

Olive Oil 

INSTRUCTIONS

PREHEAT OVEN TO 350 DEGREES.

Line cooking sheet with foil paper
season chicken with powdered chicken broth and garlic powder.
Drizzle olive oil on  baking sheets and place chicken thighs skin side down in the pans.Drizzle more on top of the chicken and bake for 45 minutes. (do not cover) Remove from oven briefly,only to flip chicken and place back in the oven for 15 more minutes. Remove chicken

 brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 10 minutes. Remove from oven, brush on more sauce, and return to the oven for another 5 minutes. 

. Remove from the oven and let sit for at least 10 minutes before serving.