Meal treats for cheat days!

[david]

Chinese Marinated Pork

1/4 cup Hoisin sauce
1/4 cup barbecue sauce
1 orange, juice and zest
2 cloves garlic, crushed
1 piece fresh ginger root, 1-1/4 inch, grated
1 lb. pork tenderloin chops, cut into 1 inch cubes

Combine all ingredients, except pork, in a bowl and mix well. Stir in pork and marinate 1-2 hours. Remove pork from marinade. Heat a wok or heavy nonstick skillet over medium high heat. Stir-fry pork 7-8 minutes, or until just cooked through.

 

[david]

Chinese Steamed Fish

2 Tbs. lite soy sauce
1 Tbs. Oriental sesame oil
3/4 tsp. fresh ginger, grated
3 Tbs. rice vinegar
1/4 cup plus 2 Tbs. orange juice
3/4 tsp. orange rind, grated
1-1/2 lbs. cod fillets or white fish, about 3/4 inch thick, rinsed with cold water
1-1/2 cups mushrooms, sliced
4 scallions, cut into 1 inch pieces
1-1/2 cups snow peas, cut into 1 inch pieces
1-1/2 cups carrots, sliced

Combine first 6 ingredients in a nonreactive bowl. Marinate 30 minutes. Drain marinade and transfer to a small saucepan over medium high heat. Bring to a simmer and set aside. Arrange fish on a steamer tray. Place tray over boiling water. Cover and steam 2 minutes. Add remaining ingredients and steam another 5 minutes until fish flakes easily and vegetables are crisp-tender. Pour sauce over individual portions just before serving.

 

[david]

Not my FAVORITE.. TOFU...eeeyyuuuccckkk!

Chinese Tofu Stir Fry

1 Tbs. plus 1 tsp. oil
1 clove garlic, crushed
13 ounces firm tofu, drained and cut into 3/4 inch cubes
4 shallots or green onions, chopped
1/4 Chinese cabbage, shredded
1 red bell pepper, thinly sliced
1 tomato, diced
1 Tbs. plus 1 tsp. soy sauce
1/4 cup Hoisin sauce
1/3 cup plus 3 Tbs. fresh bean sprouts


Heat oil in a frying pan over a moderate to high heat. Sauté garlic; add tofu and cook for about 5 minutes, or until crispy. Add shallots or green onion, cabbage, red bell pepper, and tomato to pan; cook 3-4 minutes over high heat. Stir in soy sauce and Hoisin sauce. Top with fresh bean sprouts and serve with rice.

 

[david]

Chinese-Style Ribs
Prep: 5 min, Marinate: 1:00, Cook: 15 min.
1/3 cup plum sauce
2-3/4 tsp. barbecue sauce
2-3/4 Tbs. orange juice
2-3/4 tsp. vegetable oil
3/4 2 inch piece fresh ginger, freshly grated
2 cloves garlic, crushed
1-1/4 tsp. cumin
1-1/4 loinback pork ribs, cut into sections
Combine plum sauce, barbecue sauce, orange juice, oil, ginger, garlic and cumin. Pour over ribs and allow to marinate 1 hour or overnight in the refrigerator. Barbecue for 12-15 minutes, turning occasionally, until cooked.

 

[david]

Oriental Brown Rice

1 cup long grain brown rice, rinsed and drained
2-1/2 cups water
2 tsp. fresh ginger, peeled and finely chopped
1/2 tsp. Oriental sesame oil
1 Tbs. plus 1 tsp. soy sauce

Combine all ingredients, except soy sauce, in a heavy saucepan. Bring to a boil over medium high heat. Boil 5 minutes. Lower heat as low as possible. Cover pan tightly and let rice simmer 45 minutes without lifting lid. After 45 minutes, turn off the heat, and let stand covered for 10 minutes. Fluff with a fork. Serve drizzled with soy sauce.

 

[david]

Oriental Pork Kabobs

2-3/4 Tbs. teriyaki sauce
2-3/4 Tbs. barbecue sauce
1/2 cup plus 3 Tbs. orange juice
1-1/4 tsp. orange zest
2-3/4 tsp. sesame oil
1-3/4 Tbs. sweet chilli sauce
skewers
3/4 lb. boneless pork tenderloin chops, cut into 1 inch cubes
2-3/4 tsp. sesame seeds

Combine first 6 ingredients in a shallow dish, long enough to hold skewers. Thread pork on skewers and place in marinade for a few hours. Prepare grill or broiler. Grill or broil kebabs about 12 minutes, turning frequently until cooked. Serve sprinkled with sesame seeds.

 

[david]

Rice with Ginger

1 cup water
1 cup chicken stock
1 cup long grain white rice
2 tsp. peanut oil
4 cloves garlic, minced
2 Tbs. fresh ginger, minced
3 scallions, trimmed and thinly sliced crosswise
1/4 tsp. chili pepper flakes, crushed
3 Tbs. cilantro or parsley, minced

Heat water and stock in a medium saucepan over medium high heat. Stir in rice and bring to a boil. Immediately reduce heat to low. Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed. While rice is cooking, heat peanut oil in a wok or heavy nonstick skillet over high heat. Add garlic, ginger, scallions and chili pepper. Stir-fry 30 seconds or until fragrant. Remove from heat. Fluff rice with a fork and stir in ginger mixture and cilantro.

 

[david]

Sesame Chicken

2 Tbs. sesame seeds
3 Tbs. honey
1/4 cup chicken stock
1/4 cup Dijon mustard
2 tsp. lemon juice
1 Tbs. green onions, chopped
1-1/4 lbs. boneless skinless chicken breast halves

Preheat oven to 400°F. Toast sesame seeds in a heavy nonstick skillet over medium high heat, shaking pan often, until golden. Transfer to a bowl and stir in next 5 ingredients. Place chicken breasts in a baking pan. Drizzle with honey mixture. Bake 15-20 minutes, basting with sauce, until meat is cooked throughout.

 

[david]

Shrimp Stir-Fry with Lemon Rice

1 cup chicken stock
1 cup water
1 cup long grain rice
3 Tbs. lemon juice
2-1/2 Tbs. cornstarch
1/2 cup cold water
2-1/2 Tbs. soy sauce
2-1/2 tsp. sugar
1 Tbs. curry powder
2 Tbs. peanut oil
1 lb. medium shrimp, peeled and deveined
1 Tbs. plus 1 tsp. dry sherry or chicken stock
2 tsp. Oriental sesame oil
6 ounces snowpeas
2 cloves garlic, minced
3 scallions, thinly sliced

Combine stock and water in a saucepan over medium-high heat. Stir in rice and pepper to taste and bring to a boil. Immediately reduce heat to low. Cover and simmer 20 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let sit 5 minutes, covered. Sprinkle lemon juice over rice and fluff with a fork.

While rice is cooking, dissolve 1-1/2 Tbs. cornstarch in 3 Tbs. cold water in a bowl. Add half the soy sauce, 1 tsp. sugar, curry powder and half the peanut oil. Mix thoroughly. Stir in shrimp and toss to coat. Marinate 15 minutes.

Combine remaining cornstarch and cold water with sherry, sesame oil, remaining soy sauce and remaining sugar in a jar with a tight-fitting lid. Shake vigorously and set aside. Heat remaining peanut oil in a wok or heavy nonstick skillet over high heat. Stir-fry snowpeas 2 minutes, or until almost tender. Discard all but 2 tsp. oil from skillet. Add shrimp, marinade and garlic and stir-fry 1 minute over high heat. Add soy sauce and cornstarch mixture and sauté 1 minute, or until sauce begins to thicken. Remove from heat. Stir in scallions. Serve over rice.

 

[david]

Baked Steak with Creole Sauce


From The American Diabetes Association's

2 tsp. olive oil
1/4 cup onions, chopped
1/4 cup green bell pepper, chopped
1/2 lb. canned tomatoes
1/2 tsp. chili powder
1/4 tsp. celery seed
1/2 tsp. garlic powder
1 lb. lean boneless round steaks

In a large skillet over medium heat, heat the oil. Add the onions and green pepper and sauté until onions are translucent, about 5 minutes. Add the tomatoes and the seasonings; cover and let simmer over low heat 20-25 minutes. This allows the flavors to blend. Trim all visible fat off the steak. In a nonstick pan or a pan that has been sprayed with nonstick cooking spray, lightly brown the steak on each side. Transfer the steak to a 13x9 inch baking dish; pour the sauce over the steak and cover. Bake at 350°F for 1-1/4 hours or until steak is tender. Remove from oven; slice steak and arrange on a serving platter. Spoon sauce over the steak and serve.

 

[david]

Aaahhhh CAJUN Country!!

Blackened Cajun Ribs

1 lb. pork spareribs, cut into 1/4 lb. portions
3/4 cup paprika
1/4 cup plus 2 Tbs. onion powder
1/4 cup plus 2 Tbs. garlic powder
1/4 cup black pepper
3 Tbs. salt
3 Tbs. cayenne pepper
3 Tbs. thyme, crushed
3 Tbs. oregano, crushed


Place ribs in a pan of boiling water. Simmer, covered, 45 minutes and drain. Combine seasonings in a bowl and sprinkle on both sides of warm ribs, rubbing in slightly. Preheat oven to 350°F. Place ribs in a shallow baking pan and bake in a single layer 45 minutes, until ribs are tender and nicely browned.

 

[david]

Cajun Fish Sandwiches

2 tsp. chili powder
1 tsp. onion powder
4 cod fillets or white fish, about 1/4 lb. each
1/2 cup sour cream
2 Tbs. scallions, thinly sliced
4 English muffins, split and toasted
1 cucumber, sliced

Prepare grill or broiler. Combine chili and onion powders, and salt and pepper to taste in a bowl. Sprinkle on both sides of fish. Grill or broil 6 inches from heat, turning once, 8-10 minutes, or until fish flakes easily. Combine sour cream and scallions in a bowl. Place fish on bottom muffin halves. Top with cucumber slices, sour cream mixture and remaining muffin halves.

 

[david]

Cajun Pork Chops

4 boneless pork loin chops
1 clove garlic, cut in half
1 Tbs. paprika
1 tsp. seasoned salt
1 tsp. sage, crumbled
1/2 tsp. cayenne pepper
1/2 tsp. pepper
1 Tbs. plus 1 tsp. unsalted butter


Rub both sides of pork chops with garlic. Combine next 5 ingredients in a bowl. Press seasoning mixture into pork chops with hands to adhere. Melt butter in a heavy nonstick skillet over high heat. When butter just begins to turn golden, add pork chops. Reduce heat to medium and sauté 8-10 minutes, turning chops frequently, until dark brown on the outside and cooked throughout.

 

[david]

Cajun Pork Roast

3 Tbs. paprika
1/2 tsp. cayenne
1 Tbs. garlic powder
2 tsp. oregano
2 tsp. thyme
1/2 tsp. ground white pepper
1/2 tsp. cumin
1/4 tsp. nutmeg
2 lbs. boneless pork sirloin roast

Preheat oven to 325°F. Combine all seasonings and salt to taste in a bowl. Rub well over all surfaces of roast. Place roast in a shallow pan and roast 25 minutes per 1 lb., or until a meat thermometer reads 155°F-160°F. Remove from oven, and let sit 5-10 minutes before slicing.

 

[david]

Corn Casserole


1/2 cup butter, softened
1 cup sour cream
1 egg
1 can (16 oz) whole kernel corn, drained
1 can (16 oz) cream style corn, undrained
1 package (9 oz) corn muffin mix
1 cup grated Cheddar cheese


Preheat oven to 375 degrees. In large bowl, mix together
butter, sour cream and egg. Stir in cans of corn and corn
muffin mix. Spoon mixture into buttered 2-quart casserole
dish. Bake for 45 minutes. Add cheese and stir well. Bake
an additional 15 minutes, or until dish is slightly puffed.

 

[david]

Jambalaya


6 boneless skinless chicken breasts
8 cups chicken stock from the chicken
12 or more cloves of garlic, diced
2 large green bell peppers, diced
3 large yellow onions, diced
1 can diced Rotel tomatoes
3 links hot sausage, chopped
4 cups long grain white rice, uncooked
6 T olive oil
2 T Cajun seasoning


Boil the chicken in 8 cups of water, reserving the stock.
Sauté the garlic, green peppers, and onion in the olive oil for 5
minutes. Add the tomatoes, sausage and rice. Mix very well. Shred
the chicken and add to the mixture along with the Cajun spice. Add
the 8 cups of reserved stock. Bring to a boil and then reduce the
heat to low and simmer for 30 minutes, stirring occasionally to
prevent sticking.

When the liquid is absorbed, test to make sure the rice is done. If
not, add a bit more water and continue cooking until done.

 

[david]

Cheeseburger Noodle Casserole

1 pound ground beef
8 ounces spaghetti
1 (14.5 ounce) can peeled and diced tomatoes
1 packet dry onion soup mix
1 cup sour cream
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
salt and pepper to taste
1 cup shredded Cheddar cheese


Preheat oven to 350
In a large skillet over medium high heat,
sauté the ground beef for 5 minutes, or until browned;
drain excess fat. Prepare the spaghetti according to
package directions; drain water.
In a 2 quart casserole, combine the browned beef, cooked
spaghetti, tomatoes, onion soup mix, sour cream, basil,
garlic powder and salt and pepper to taste. Mix together
well. Cover dish and bake in preheated oven for 15 minutes.
Top with the cheese and bake, uncovered, for 15 more minutes

 

[david]

Broccoli/Chicken Casserole (serves 10)

Chicken (Boiled)
2 (10 ounce) packages chopped frozen broccoli, thawed
1 large onion, diced
1 (16 ounce) container fat free sour cream
1 (10.75 ounce) can condensed cream of broccoli soup (Unsalted)
2 cups shredded Cheddar cheese, divided
1 (6 ounce) package herb-seasoned dry bread stuffing mix
1/4 cup butter, melted

Preheat oven to 350
In a large bowl, mix together Chicken, broccoli, , and onions.
Stir in sour cream, soup, and 1/4 cup shredded cheese.
In a separate bowl, toss together stuffing mix and melted
butter. Spread broccoli mixture into a 2 quart casserole
dish and cover with stuffing mix. Bake in preheated oven
for 30 minutes, or until heated through and browned on top.
Sprinkle remaining 1 3/4 cups cheese on top and bake an
additional 5 minutes, until cheese is melted and bubbly.

 

[david]

Cheesy Roasted Red Pepper Bread

1 (1-pound) loaf of French bread
1 cup shredded Mozzarella cheese -- (4 ounces)
1/2 cup mayonnaise or salad dressing
1/4 cup roasted red bell peppers (7 oz jar drained)
and finely chopped
1 tablespoon chopped fresh cilantro if desired
1/2 teaspoon ground cumin
1 small onion (1/4 cup - finely chopped)

Heat oven to 400 F. Cut bread loaf horizontally into 3 layers.
Mix remaining ingredients.
Spread half of the cheese mixture over bottom layer. Top with
second layer; spread with remaining cheese mixture. Top with
third layer; press firmly.
Wrap loaf securely in heavy-duty aluminum foil. Bake 15 to 20
minutes or until hot. Serve warm.

 

[david]

Quick Crockpot Chicken in Gravy

1 Can Cream of Mushroom Soup
1 Cup Sour Cream
1 Pkg. Onion Soup Mix
dash Worcestershire Sauce

Mix all ingredients together and pour over chicken pieces
(as much as you need) in crock pot. Cook on low for 6-8 hours.
Serve over rice, noodles or potatoes.

 

[david]

Casserole Pie

3/4 cup uncooked macaroni
1 cup milk
1/2 cup grated cheese
1 cup bread cubes
3 eggs
10 3/4 oz. can cream of mushroom soup
1 tablespoon minced onion
1 teaspoon salt
1/3 cup butter, melted
1 tablespoon chopped parsley (optional)
4 oz. jar undrained mushroom pieces
2 cups diced, cooked chicken or turkey

Cook, drain and rinse macaroni. Add all remaining ingredients to
macaroni and mix well. Spoon into greased 9x13-inch casserole dish.
Bake at 350° for 1 hour

 

[david]

Chocolate Pie

9-inch baked pie shell
1 cup sugar
1/4 cup cocoa
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups boiling water
3 slightly beaten egg yolks
2 tablespoons butter or margarine
1 teaspoon vanilla

Combine sugar, cocoa, cornstarch and salt in medium saucepan;
gradually add the boiling water, blending thoroughly. Cook over
medium heat, stirring constantly, until mixture thickens and boils.
Cook 2 minutes; remove from heat.
Add small amount of hot chocolate mixture to egg yolks; stir into
chocolate mixture and cook 1 minute over medium heat. Add butter
and vanilla; cool slightly. Pour into baked pie shell. Top with Meringue,
spreading to edges of crust. Bake at 350 degrees for 12-15 minutes or
until lightly browned.

 

[david]

Blueberry Pudding Cake

2 C Blueberries; frozen or fresh
1 Tsp. Cinnamon
1 Tsp. Lemon juice
1 C Flour
3/4 C Sugar
1 Tsp. Baking powder
1/2 C Milk
3 TBS Butter, melted


Topping

3/4 C Sugar
1 TBS Cornstarch
1 C Boiling water

Toss the blueberries with cinnamon and lemon juice; place in a greased
8 inch square baking dish. In a bowl, combine flour, sugar and baking
powder; stir in milk and butter. Spoon over berries. Combine sugar
and cornstarch; sprinkle over batter. Slowly pour boiling water over
all. Bake at 350 for 45-50 minutes or until the cake tests done.

 

[david]

Southwestern Beef and Beans

1 pound Dried pinto beans
6 cups Water
1/2 pound Salt pork, cut up
1 pound Chuck steak, 1-inch cubed
1 Red chili pepper
1 Medium onion, chopped
2 Cloves garlic, minced
1 - 6 oz can tomato paste
1 1/2 tablespoons Chili powder
1 teaspoon Cumin seeds
1/2 teaspoon Marjoram

Soak beans in water overnight. Brown salt pork in skillet; drain off fat
in paper towels. In slow-cooking pot, combine soaked beans (with
water), browned pork and remaining ingredients. Cover and cook 1
hour on high; reduce heat to low and cook an additional 8 to 9 hours.

 

[Dero]

OG,NO CHEATING!!!!!!

 

[david]

mmmnnnnn... my favorite post of all time!

 

[david]

BROWNIE PIZZA

1 pkg. double fudge brownie mix
2 eggs
1/3 c. water
1/4 c. oil
1 c. chopped miniature peanut butter cups
1 c. miniature marshmallows
1 c. M&M candy
1/2 c. nuts

Preheat oven to 350 degrees. Grease pizza pan or 13 x 9 inch pan.
Stir mix, eggs, water and oil. Spread mix on pan. Bake 20 to 25
minutes or until brownie pulls away from pan. Remove from oven.
Sprinkle peanut butter cups and marshmallows evenly on top. Return
to oven for 5 minutes. Add candy pieces and nuts. Cool. Slice

 

[david]

HOMEMADE A-1 Steak Sauce

1/2 cup of orange juice
1/2 cup of raisins
1/4 cup of soy sauce
1/4 cup of light vinegar
2 TBS of Dijon mustard
1 tbsp of bottled grated orange peel
2 tbsp Heinz catsup
2 tbsp Heinz chili sauce

Bring all ingredient's to a brisk boil stirring constantly for 2 minute's.
Remove from heat. Allow to cool to lukewarm. Put mix into blender
at high speed till pureed, smooth. Funnel into a bottle and cap tightly.
Refrigerate. Use within 90 day's