3 cups frozen shredded hash browns
3/4 cup shredded Monterey Jack cheese
1 cup diced fully cooked ham
1/4 cup chopped green onions
1 can (12 ounces) evaporated milk
1/4 teaspoon pepper
1/8 teaspoon salt
Place potatoes in an 8-inch square baking dish. Sprinkle with cheese, ham and onions. Beat eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees for 55-60 minutes or until a knife inserted near the center comes out clean.
Yield: 6 servings.
This won second place in the March/April 2007 Taste of Home Competition (or something like that). We think it is really yummy. I like it better actually with the refrigerated shredded hash browns instead of the frozen ones- I use the green package one that you find near the bacon/meat section in the grocery store. We also like to double the recipe because it gets eaten so quickly. Hope you like it.
March/April 2007, Taste of Home
1 lb boneless chicken breast
1 tablespoon vegetable oil
1 tablespoon corn starch
1/2 cup water
1/2 cup soy sauce
1/2 cup sugar
1/4 cup vinegar
1/4 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1. Slice 1 pound of boneless chicken breast into strips and brown in 1 tablespoon of vegetable oil. 2. In a small bowl mix all other ingredients. Pour over chicken.
3. Simmer 5-10 minutes or until chicken is cooked. Serve over steamed rice and vegetables.
*If you have more time, simmer bone in chicken thighs in this sauce for 1 1/2 hours (you may need to add more water during cooking).
I always use the thighs for this recipe and love to serve this with fried carrots & onions and steamed broccoli. Makes for a great meal.
Acquired by BYU 6th Stake 2006
3 chicken breasts, cup up
2 beaten eggs
Corn starch
Garlic Salt
Dip chicken in corn starch seasoned with garlic salt then dip in beaten egg. Fry in hot oil (scant amount) and then put in baking pan.
Cover with this sauce:
3/4 cup sugar
1/2 cup vinegar
1/4 cup pineapple juice
1 Tablespoon ketchup
1 teaspoon soy sauce
1/2 teaspoon salt
Bake at 350 for 45-60 minutes and serve over rice. Put pineapple on top if you would like.
Acquired by Cheryl Morris
Special Sauce:
1/4 cups sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon Chinese hot mustard
2 teaspoons water
1-3 teaspoons garlic and red chili paste
Stir-Fry Sauce:
2 tablespoons soy sauce
2 tablespoons dark brown sugar
1/2 teaspoon rice vinegar
1 cup rice noodles (fried maifun)
3 tablespoons vegetable oil
2 chicken breast fillets
1 cup minced water chestnuts
2/3 cup canned straw mushrooms
3 tablespoons chopped green onions
1 teaspoon minced garlic (1 clove)
4-5 sliced iceberg lettuce, cups
If you don't already have fried rice stick noodles, I would start this recipe by preparing the noodles first. See "tidbit" below.
Sauce:
1. Make special sauce (for spooning over your lettuce wraps) by dissolving the sugar in the water in small bowl. Add next five ingredients to bowl and mix well. Put into the refrigerator.
2. Combine 2 tsp. water with the hot mustard and set this aside as well. Eventually you will add your desired measurement of Chinese mustard and garlic chili sauce to the special sauce mixture to pour over your lettuce wraps.
3. In the restaurant chain, skilled master craftsmen prepare the sauce at your table the same way, depending on your desired heat level.
Filling:
1. Bring 2 Tbs oil to high heat in a wok or large frying pan.
2. Saute the chicken breasts for 4-5 minutes per side or until done and remove from pan to cool.
3. Keep the oil in the pan and keep the pan hot.
4. As the chicken cools be sure your water chestnuts and mushrooms have been minced to about the size of small peas.
5. Prepare the stir-fry sauce by mixing soy sauce, brown sugar, and rice vinegar together in small bowl.
6. When you can handle the chicken, hack it up with a sharp knife so that no piece is bigger than a dime.
7. With the wok or pan still on high heat, add an additional Tbs. of vegetable oil
8. Add the chicken, garlic, water chestnuts, onions, and block mushrooms to the pan.
9. Add the stir-fry sauce to the pan and saute mixture for a couple of minutes then serve it onto a dish lined with a bed of fried rice noodles (maifun).
10. Serve the chicken with a side or lettuce cups.
11. Make these lettuce cups by slicing the top off a head of iceberg lettuce, right through the middle of the head.
12. Pull your lettuce cups off the outside of this slice.
13. Make your special sauce at the table by adding your desired number of mustard and chili sauce to the special blend: 1 tsp. mustard and chili sauce for mild, 2 tsp. each for medium and 3 tsp. of each for hot. Stir well.
14. Assemble lettuce wraps by spooning filling into a lettuce cup, adding special sauce over the top, folding it up like a taco.
*Tidbits: Follow the directions on the package for frying the maifun (rice stick noodles). Usually by pouring 2 inches of vegetable oil into a pan and heating to around 400 degrees. Add maifun a little at a time, and when it floats to the top remove it to a paper towel. (This is the funnest part of making the recipe. It is so much fun to watch the noodles pop like popcorn. You can make extra noodles and store them in a ziplock baggie to use later. It keeps really well. If the noodles don't start "popping" right away, you know that the oil isn't hot enough).
www.topsecretrecipes.com
Prep Time: 45 min
Total Time: 45 min
1 1/4 cups long-grain brown rice
1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons grated peeled fresh ginger
3 tablespoons light brown sugar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
2 large egg whites
coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil, such as safflower
1. Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6-8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3-5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.
I don't think this tastes exactly like general tso's chicken but it is really good.
Serves 4
Per Serving: 532 cal; 10.4 g fat (1.5 g sat fat); 36.5 g protein; 72.2 g carb; 5 g fiber
Martha Stewart- Everyday Food, October 08
Prep Time: 10 min
Total Time: 30 min
1 cup long-grain white rice
1 cup dry white wine, such as Sauvignon Blanc (I use chicken broth)
1 tablespoon olive oil
3 garlic cloves, sliced
1/4 teaspoon red-pepper flakes
coarse salt and ground pepper
1 pound medium shrimp, peeled and deveined
1 lemon, cut into 8 wedges and seeded
2 tablespoons chopped fresh parsley
1. In a shallow 2-quart microwave safe dish with a lid, combine rice, whine oil, garlic, red-pepper flakes, and 2 cups water; season with salt and pepper.
2. Cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking.
3. Stir in shrimp and lemon wedges; cover, and microwave 3 minutes more. Let stand, covered until shrimp are opaque throughout, 2 minutes. Stir in parsley; serve immediately.
I was really skeptical of this recipe because I've never heard of microwaving rice. You do need 2 times the amount of liquid for the rice- as the recipe requires. After it overflowed during the first 7 minutes, I cooked it on power level 8 for the rest of the time. Turned out great. I cooked the shrimp in a little bit of butter over medium-high on the stove for a few minutes, added it to the rice and drizzled the lemon on top (I didn't trust cooking the shrimp in the microwave). I was pleasantly surprised by this meal. Very easy and tasty.
Serves 4
Per Serv: 376 cal; 5.7 g fat (0.9 g sat fat); 26.6 g protein; 41.7 g carb; 1 g fiber
Martha Stewart - Everyday Food, October 08
1 tablespoon vegetable oil (such as safflower)
1 tablespoon fresh lime juice
1 tablespoon soy sauce
2 bunches watercress (about 1 pound total), tough stems removed
1 Bosc pear, cored and thinly sliced
1/4 cup chopped unsalted cashews
In a large bowl, whisk together oil, lime juice, and soy sauce. Add watercress, pear, and cashews; toss to combine. Serve immediately.
Per Serving: 164 cal; 11.6 g fat (2 g sat fat); 5.5 g protein; 13.1 g carb; 2.1 g fiber
Martha Stewart -Everyday Food, October 08
2 cups all-purpose flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 2/3 cups (10 oz. pkg.) Reese's peanut butter chips
1. Heat oven to 350 degrees.
2. Stir together flour, cocoa, baking soda and salt. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips.
3. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Makes about 4 1/2 dozen cookies.
PAN RECIPE: Spread batter in greased 15 1/2 x 10 1/2 x 1 inch jelly-roll pan. Bake at 350F. 20 minutes or until set. Cool completely in pan or on wire rack; cut into bars.
Hershey's Kitchens
MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.) MINT ICING 5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.
I always liked these brownies. Thought that it was fun that BYU is giving out the recipe.
Sugar-n-Spice, Cougareat Food Court