Bamigoreng

Bamigoreng
From the Kitchen of: Lisette Meynders

4 pieces bacon cut into 1/2” pieces
1/2 lb sausage
3 c cooked pork roast, cubed
1 onion, chopped
1 c celery, chopped
1/4 c cabbage, thinly sliced
Seasoning mix
Noodles

Cook the bacon, sausage, onion, and celery in a wok or large pot. While that’s cooking soak the seasoning in about 1/2 c HOT water. Cook noodles according to package directions. When bacon mixture is cooked add cabbage and cook for a couple of minutes. Add the Seasoning with the water. Let it simmer. It shouldn’t be too wet. Drain the water from noodles and toss noodles with mixture in wok.

Chicken and Raspberry Spinach Salad

Chicken and Raspberry Spinach Salad

1/4 cup raspberry vinegar or white wine vinegar
5 Tbsp extra-virgin olive oil
1 tsp honey
1/2 tsp finely shredded orange peel
1/8 tsp salt
1/4 tsp fresh ground pepper
4 boneless, skinless chicken breast halves (abt. 12 oz.)
8-10 cups torn spinach or torn mixed greens
1 cup fresh raspberries
1 papaya*, peeled seeded, and sliced

In a screw-top jar, combine the vinegar, 4 Tbsp of the oil, the honey, orange peel, salt, and pepper. Cover and shake well. Chill until serving time.
In a medium skillet, cook the chicken in the remaining 1 Tbsp of oil over medium heat for 8-10 minutes or until the chicken is tender and no longer pink. Turn the chicken often to brown evenly. Remove the chicken from the skillet. Cut into thin, bite-size strips.
In a large bowl, toss together the warm chicken strips and the spinach or mixed greens. Shake the dressing well. Add the dressing and raspberries to the chicken mixture. Toss lightly to coat well.
Divide the chicken mixture among 4 salad plates. Arrange the papaya slices on each plate.

*You may substitute 2 medium nectarines, pitted and sliced, or 2 peaches, peeled, pitted, and sliced for the papaya

Gingered Chicken Breasts

Gingered Chicken Breasts

1 Tbsp lemon juice
1 1/2 tsp grated fresh ginger
1/2 tsp fresh ground pepper
2 cloves garlic
4 boneless skinless chicken breast halves

Combine lemon juice, ginger, pepper, and garlic in a small bowl. Place the chicken breasts in a deep bowl. Pour the ginger mixture over the breasts, turning once to coat both sides. Cover, and refrigerate for 30 minutes to 2 hours.
Spray a large nonstick skillet with cooking spray. Heat the skillet on medium-high until hot. Add the chicken. Cook, turning once, until tender, about 8 minutes.

Salsa Chicken

Salsa Chicken

8 cups finely shredded iceberg lettuce
3 Tbsp chili powder
1 tsp ground cumin
1 lb boneless, skinless chicken breast, cut into 1” pieces
2 large egg whites
2 Tbsp extra-virgin olive oil
8 oz chunky tomato salsa
1/2 cup sour cream
Cilantro sprigs (optional)

Divide the lettuce among 4 individual plates, cover and set aside. In a large bowl, combine the chili powder and cumin. Add the chicken, turning to coat. Lift the chicken from the bowl, shaking off the excess coating. Dip the chicken into the egg whites, then coat again with the remaining dry mixture.
Heat the oil in a wide nonstick frying pan or wok over medium heat. When the oil is hot add the chicken and stir-fry gently until no longer pink in the center. Cut to test (5-7 minutes). Remove the chicken from the pan and keep warm. Pour the salsa into the pan; reduce the heat to medium and cook, stirring, until the salsa is heated through and slightly thickened.
Arrange the chicken over the lettuce; top with the salsa and sour cream. Garnish with Cilantro sprigs if using.

Stephanie's Muffins

Stephanie’s Muffins

3 cups all-purpose flour
1 cup sugar
1 Tbsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 cups low-fat plain yogurt
2 large eggs
8 Tbsp unsalted butter, melted and cooled

Mix flour, sugar, baking powder, baking soda, and salt in a medium bowl. In a large bowl whisk together yogurt and eggs. Fold the flower mixture into the yogurt mixture until smooth. Fold butter into flour/yogurt mixture. Coat muffin tins well with vegetable oil spray. Evenly divide batter between all 12 muffin holes. Bake at 375 degrees for 25-30 minutes. Makes 12 muffins.

For a berry muffin use 1 1/2 cups of frozen mixed berries. Defrost under warm water until water runs clear.

Chocolate Layer Dessert

Chocolate Layer Desert


2 c flour
1 c margarine
1/4 c chopped walnuts
12 oz cool whip
2 pkg (8oz) cream cheese, softened
2 pkg chocolate pudding, prepared
1 c cool whip
Chopped nuts to garnish

Pastry cut flour, margarine, and chopped nuts. Press into 9x13 pan. Bake at 350 for 20 minutes. Set aside to cool.
Mix cool whip and cream cheese. Add to 9x13 pan.
Layer prepared pudding on top of cream cheese mixture in 9x13 pan.
Top with cool whip and chopped nuts.

Marco's Salad

sliced cabbage
diced tomato

Yup, that's it. Put some cabbage on your plate and top it with some tomato.

The standard dressing is a Mustard-Mayo Dressing:

1/2 cup Mayo
1-2 Tbsp Mustard
Water

Combine mustard and mayo. Thin a little with water.

Lop

4 chicken breast, ground
3 cloves garlic, minced
2 Tbsp oil
Oyster sauce
Red Rooster sauce
1 bunch cilantro, minced

Cook ground chicken in oil and garlic. Add cilantro. Add Oyster sauce (1-2 cups) and Red rooster sauce to taste. Red rooster sauce is spicy so use in moderation.

Serve with sticky rice & peanut sauce

Peanut Sauce

Peanut Sauce

1 cup water 

2/3 cup smooth peanut butter 

2 cloves garlic, minced 

2 Tbsp brown sugar 

1 1/2 Tbsp lemon juice 

1 Tbsp soy sauce 

1/2 tsp red curry paste 

 In a small sauce pan combine the water, peanut butter and garlic. Cook over medium heat until boiling. Remove from heat and stir in the remaining ingredients. Let cool to room temp. Delicious with pad thai, lop, steamed cabbage.

Chocolate Mint Swirls

1 cup powdered sugar
2 sticks butter
2 eggs
12 oz mint chocolate chips

Melt and cool chocolate. Cream sugar and butter. Add one egg at a time and beat for 5 minutes each. Mix in cooled chocolate. Use cake decorating bag and squeeze into mini-cups. Refrigerate.

This is a great recipe for around the holiday season. It makes a TON of mini mint swirls.

If you don't have mint chocolate chips you can add mint seasoning to regular chocolate chips and let sit for 24 hours before using.

Clam Chowder

Clam Chowder

2 cans minced clams 

1 cup diced celery 

1 quart half and half 

1/2 cup flour 

1 c finely diced onions 

2 cups finely diced potatoes 

3/4 cup butter 

1 1/2 tsp salt pepper to taste 

 In a small sauce pan cook juice from clams and all vegetables. Add water to cover. In a large pan melt butter and add flour gradually stirring for 1 minute. Add half and half. Stir until thick and smooth. Add clams, vegetables, salt and pepper. Do not drain vegetables. Stir until well blended. Serve hot with french bread.

Gernam Chocolate Upside-down cake

1 german chocolate cake mix made up per box directions
1 c pecans
1 c coconut
8 oz cream cheese
1 c melted butter
2 c powdered sugar

Preheat oven to 350. Grease and flour a 9x13 pan. Mix cream cheese, butter and powdered sugar together, set aside. Sprinkle pecans and coconut in greased 9x13 pan. pour cake mix over top. Spoon cream cheese mixture on top of batter leaving about 1" around the edges. Bake about 1 hour or until cake doesn't jiggle.

Molten Butterscotch Cakes

6 tsp gram cracker crumbs
1 cup butterscotch chips
2/3 cup butter
3 whole eggs
3 egg yolks
3/4 cup packed brown sugar
1/2 cup flour

Preheat oven to 425. Grease and flour bottoms and sides of 6-6oz. custard cups. Sprinkle 1 tsp cracker crumbs onto bottom and sides of each cup. In a medium sauce pan melt butterscotch chips and butter over medium heat stirring constantly. Remove from heat and cool slightly.
In a large bowl beat all eggs until well blended. Beat in brown sugar. Beat in butterscotch mixture, and flour until well blended. Divide evenly among custard cups place on a cookie sheet with sides.
Bake 12-14 minutes or until sides are set and centers are still soft. Let stand 3 minutes, run a small knife or metal spatula along sides of cake to loosen. Serve warm.

*550 calories per cake!!
*can substitute other flavor of chips... chocolate, peanut butter, mint chocolate chip!
*once cooked the tops will be puffed and cracked, but centers will still be gooey!

Honey Glazed Chicken

2 chicken breasts, cubed
1/4 cup flour
1 tsp seasoning salt
1 Tbsp oil
1-2 Tbsp honey

Mix flour and seasoning salt in bowl. Add chicken and stir to coat. Heat oil in pan, add chicken and saute. Once cooked thru drizzle with honey, stir, cover, turn off heat. Let sit for 5 minutes stirring occasionally.

Fried Rice

6 slices bacon chopped
8 baby carrots diced
1/2 small onion diced
1 stalk celery thinly sliced
1 cup sliced cabbage
1 large mushroom diced
1 clove garlic minced
1 inch ginger grated
2 Tbsp soy sauce
1 Tbsp sesame oil
3 eggs
2 cups rice
2 Tbsp butter
1 Tbsp olive oil
1/3 cup soy sauce
1/2 cup yoshida sauce

Cook 2 cups rice with 4 cups water and 1 Tbsp butter, set aside.

Cook bacon in frying pan until crispy, set aside reserving fat. Cook carrots, onion, cabbage, mushroom, garlic, & ginger in bacon fat until tender. Add 2 Tbsp soy sauce and 1 Tbsp sesame oil. Set aside.

In large frying pan add 1 Tbsp butter and 1 Tbsp olive oil. Add rice and vegetables. Stir. Add remaining soy sauce and yoshidas sauce to taste. Slide rice mixture to one side of pan. crack eggs into other side of pan and scramble. Mix eggs with rice. Add crispy bacon, stir, and serve.

Fajitas

3-4 chicken breasts, sliced
1 cup oil
2 Tbsp chili powder
1 tsp pepper
1 clove garlic, minced
3/4 tsp salt
1 dash steak sauce
4 Tbsp butter
2 Tbsp flour
1 large onion sliced
2-3 bell peppers sliced

Mix oil, chili powder, pepper, garlic, salt and steak sauce together as marinate. Marinade chicken for 2 hours. Drain marinade and discard. Add 4 Tbsp butter to skillet. Add chicken and lightly dust with flour. Cook until browned and tender. Remove chicken and set aside. Saute vegetables in same pan until tender. If desired mix chicken and vegetables. Serve with warmed tortillas, sour cream, salsa, & guacamole

Hot Wings

10 wings
1/2 cup flour
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 cup butter
1/4 cup hot sauce (Louisiana)
1 dash pepper
1 dash garlic powder

Rinse and pat wings dry. Mix flour, cayenne pepper, and salt together. Coat wings with flour mixture and let sit in refrigerator 1 hour. Fry in 1" of oil for 10-15 minutes. Place on paper towel. Melt butter, add hot sauce, pepper and garlic powder. Stir well. But wings in bowl and pour sauce over wings to coat. Serve with ranch or blue cheese dressing and celery.

Chocolate Chip Cookies

1 cup Crisco
1 cup sugar
1/2 cup brown sugar
2 eggs
2 tsp vanilla
2 cups + 4 Tbsp flour
1 tsp salt
1 tsp baking soda
1 pkg chocolate chips

Cream crisco and sugar. Add eggs one at a time until smooth. Mix in vanilla. Mix dry ingredients in a separate bowl and then gradually add to the wet ingredients. Add chocolate chips at end.

Place dollops onto a cookie sheet and then freeze for 1 hour. Place in plastic bag and then you can just cook off a couple of cookies at a time.

Cheese Soup

Cheese Soup 

3 carrots, shredded 

1 onion, shredded 

4 potatoes, shredded 

3 stalks celery, sliced 

8-10 chicken bullion cubes 

1 1/2 cubes margarine or butter 

1 1/2 cups flour 

1 jar (16 oz) cheese wiz 

1 small box frozen peas 

Accent, garlic salt & sugar to taste 

 Cook carrots, onion, potatoes and celery in 3 quarts of water until tender. Drain & reserve liquid. Add enough water to make 3 quarts again. Add bullion cubes to liquid. Add Accent, garlic salt, and sugar. Melt margarine in a large pot. Add flour and cook until bubbly. Slowly add 3 quarts of liquid. Add cheese wiz. Stir until melted. Add veggies and frozen peas. Heat through. *don't cook on high temp's, especially after cheese is added. *serves 10-12

Beef Stroganoff

1 Tbsp olive oil
1 clove garlic minced
2 lbs london broil, sliced thinly
1 onion, chopped
2 c mushrooms, sliced
1 c sour cream
1 can cream of mushroom soup
salt and pepper to taste

Brown onion and meat in large skillet. Add mushrooms and garlic, cook for an additional 5 minutes. Add cream of mushroom soup, sour cream, salt & pepper.

Serve over rice or egg noodles.