Tuesday, May 29, 2012


Asian Chicken Salad

 

Ingredients

  • 1/4 cup soy sauce
  • 1 teaspoon sugar
  • 2 cups cubed cooked chicken
  • Oil for deep-fat frying
  • 12 wonton wrappers, cut into thin strips
  • 1 large bunch green leaf lettuce, chopped (about 12 cups)
  • 10 large fresh mushrooms, thinly sliced
  • 4 green onions, chopped
  • DRESSING:
  • 1/2 cup canola oil
  • 1/3 cup white wine vinegar
  • 1/4 cup sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • In a large resealable plastic bag, combine soy sauce and sugar. Add chicken; seal bag and turn to coat. Refrigerate overnight.
  • Just before serving, in a electric skillet or deep-fat fryer, heat oil to 375°. Fry wonton strips for 1-2 minutes or until golden brown. Drain on paper towels.
  • In a large salad bowl, combine the lettuce, mushrooms and onions. Add the wonton strips and chicken with any remaining soy sauce mixture.
  • In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle 1/2 to 3/4 cup over salad; toss to coat. Save remaining dressing for another use. Yield: 15 servings.

Thursday, May 24, 2012

Cake Mix Brownies

 CAKE MIX BROWNIESP    
1 box chocolate or lemon cake mix
1 stick butter (4 oz), melted
2 eggs
8 oz (1/2 lb or 1/2 box) 10X confectioners' sugar
1 (8 oz.) pkg. cream cheese
Mix together cake mix, melted butter and 1 egg. Press into greased sheet cake pan.Mix together 1/2 box sugar, 1 egg and cream cheese. Spread on top of cake mixture.
Bake at 325°F for about 25 minutes. Cool in pan and cut into squares.

Tuesday, May 22, 2012

Black Bean Dip

Pioneer Pantry

BLACK BEAN TORTILLA DIP

1 large can (12-16oz) black beans, drained
1 1/2 teaspoons taco seasoning
1 large onion, chopped
1 celery stalk
4 cloves garlic
3 slices bacon, crisply cooked
salt and pepper, to taste
1/2 teaspoon garlic powder
pinch cayenne pepper

Fill a blender container half way with cold water. Cut celery into 3-4 chunks and onion into quarters; process in the blender (with water) until minced. Drain.

In a skillet, sauté celery, onion and bacon together until bacon is crisp, adding whole garlic cloves half way through cooking and allowing them to take on a toasted color and turning them once or twice. Remove the garlic to blender container if they begin to become too dark.

Drain bacon on paper towels. Add to blender along with garlic cloves and garlic powder, taco seasoning, cayenne, celery, onion and drained black beans. Process until well combined but some small chunks of vegetables remain.

Thursday, May 17, 2012

Chicken and Bean Salad

Pioneer Pantry

CHICKEN AND BEAN SALAD

2 cups cooked chicken, shredded
1 can cannellini beans
1/4 cup green onions, sliced
1/3 cup Miracle Whip Salad Dressing
1 tablespoon soy sauce
1 teaspoon freshly grated ginger
2 teaspoons rice vinegar
1/4 teaspoon dijon mustard
2 garlic cloves, minced
1/2 red onion, sliced thinly
1/8 teaspoon cayenne pepper (pinch)
lettuce leaves

Combine chicken, beans, onions, in a salad bowl.

In a small bowl or blender, combine ginger, soy sauce, vinegar, mustard, garlic, and mayonnaise; blend.

Toss with chicken mixture and serve over lettuce leaves.

Tuesday, May 15, 2012

Sunny's Fire Cracker Cole Slaw

Sunny's Fire Cracker Cole Slaw

Recipe courtesy Sunny Anderson, 2011
Prep Time:
30 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
--
Level:
Easy
Serves:
15 to 18 servings

Ingredients

  • 2 cups mayonnaise
  • 1 cup sour cream
  • 1/4 cup apple cider vinegar
  • 1 tablespoon adobo sauce, plus more as needed
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 2 cups carrots, shredded
  • 1/2 cup dried cranberries
  • 1/2 cup golden raisins
  • 2 Granny Smith apples, cored and shredded
  • 2 Bosc pears, cored and shredded
  • 1 head red cabbage, shredded or sliced thin
  • 1 head Savoy cabbage, shredded or sliced thin
  • Salt and freshly ground black pepper

Directions

In a large bowl, stir together the mayonnaise, sour cream, apple cider vinegar, adobo sauce and chipotle pepper. Taste, season with salt and pepper and, if needed, add a bit more adobo sauce to make it spicy to your taste. Add the carrots, dried cranberries, raisins, apples, pears and cabbages and then toss to combine. Taste and season with a pinch of salt and a grind or 2 of pepper. Cover and refrigerate at least 1 hour before serving.

Thursday, May 10, 2012

Stromboli

Pioneer Pantry
STROMBOLI
2 c. flour
2 tbsp. oil
1 tsp. sugar
1/8 tsp. salt
1 pkg. yeast
3/4 c. warm water

Mix flour, oil, sugar, and salt. Combine water and yeast. Gradually add water and yeast to flour mix. Blend well. Knead 2-3 minutes. Sprinkle a little flour in bowl; put dough in bowl. Cover and let rise in warm oven until double in size.

STROMBOLI FILLING:

1/2 lb. Mozzarella cheese
1/2 lb. Provolone cheese
1/4 lb. American cheese
1/4 lb. hard salami
1/2 lb. ham
1/2 lb. pepperoni

You can substitute other cheese and meat. Roll dough to 1/4 - 1/8 inch thick. Spread small amount of mustard on dough. Alternate layers of cheese and layers of meat on 1/3 of dough. Roll tight, starting with meat end. Seal edges. Bake at 350 degrees for 30 or 45 minutes. Serve with pizza sauce.
You can also use Frozen Bread Dough.

Tuesday, May 8, 2012

Tabanero Fried Chicken


Tabanero Fried Chicken
1 onion, minced
3 tablespoons Tabanero Hot Sauce
4 cloves garlic, minced
1 tablespoon tomato paste
½ cup pineapple juice
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and freshly ground pepper
3 pounds chicken drumsticks and thighs
Corn oil, for frying
3 cups dry bread crumbs
In a bowl, mix the onion, chiles, garlic, tomato paste, juice and dry spices. Season with salt and pepper. Place the chicken in a large zip top bag, and pour the marinade over. Close, and marinate for 10 minutes.
Pour the oil in to a large skillet, until it reaches halfway up the sides. Heat the oil on high until it reaches 350 degrees, using a thermometer. Pour the bread crumbs onto a large plate. Remove the chicken pieces from the marinade and coat all sides in bread crumbs.
Working in batches, carefully place the chicken in to the hot oil. Cook for 4 minutes per side. Drain the chicken pieces on paper towels, place on a parchment paper-lined baking sheet, and bake in the oven for 10 minutes, flipping the chicken halfway through. Serve hot.

Rhubarb Orange Jame

Pioneer Pantry
Rhubarb Orange Jam
Ingredients

4 cups diced fresh or frozen rhubarb
2 cups water
1 can (6 ounces) frozen orange juice concentrate, thawed
1 package (1-3/4 ounces) powdered fruit pectin
4 cups sugar

Directions

In a large saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until rhubarb is tender. Drain and reserve cooking liquid. Cool rhubarb and liquid to room temperature.
Place the rhubarb in a blender; cover and process until pureed. Transfer to a 4-cup measuring cup; add enough reserved cooking liquid to measure 2-1/3 cups. Return to the saucepan.
Add orange juice concentrate and pectin; bring to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil; boil and stir for 1 minute. Remove from the heat; skim off foam.
Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. Refrigerate for up to 3 weeks and freeze for up to 12 months. Yield: 5 half-pints.

Thursday, May 3, 2012

Mexican Marinade


This marinade can be used on practically any meat or Mexican-style dish. You'll get a great lime and cilantro flavor without overpowering the flavor of the meat.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: Makes about 2 cups
Ingredients:
  • 1/3 cup cider vinegar
  • 1/3 cup white vinegar
  • 1/3 cup olive oil
  • 1/3 cup fresh cilantro, chopped
  • 6 cloves garlic, minced
  • juice of 1 lime
  • 2 tablespoons cumin
  • 1 tablespoon black peppercorns
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
Preparation:
Combine all ingredients and mix well. This marinade works best if it is made a day in advance so the flavors can blend. Marinate beef, lamb and pork for about 6 hours, poultry for 4 hours and fish for 1 hour.

Tuesday, May 1, 2012

Rhubarb Cream Delight

Rhubarb Cream Delight
Pioneer Pantry

Ingredients:
CRUST:
1 cup flour
1/4 cup granulated sugar
1/2 cup butter or margarine
RHUBARB LAYER:
3 cups fresh rhubarb, cut into 1/2 inch
pieces
1/2 cup sugar
1 tablespoon flour

CREAM LAYER:
12 ounces cream cheese, softened
1/2 cup sugar
2 eggs
TOPPING:
1 (8 ounce) container dairy sour cream
2 tablespoons sugar
1 teaspoon vanilla
Directions:
1. For crust, mix flour, sugar and butter; pat into 10-in. pie plate. Set aside. For rhubarb layer, combine rhubarb, sugar and flour; toss lightly and pour into crust. Bake at 375 degrees F for about 15 minutes. Meanwhile, prepare cream layer by beating together cream cheese and sugar until fluffy. Beat in eggs one at a time, then pour over hot rhubarb layer. Bake at 350 degrees F for about 30 minutes or until almost set. Combine topping ingredients; spread over hot layers. Chill.