Teriyaki Sauce for Chicken and Vegetable Stir-Fry

1 c. water
1/4 c. la-choy soy sauce
1/2 tsp. ginger
1/4 tsp. garlic powder
1 Tbl. honey
4 Tbl. brown sugar
2 Tbl. cornstarch dissolved in 1/4 c. water for thickening

Mix all ingredients except cornstarch mixture.  If marinating chicken, put either chicken breasts or chicken chunks in a ziploc bag and add teriyaki sauce until chicken is covered and marinate in the fridge for 1 hour then fry in a wok or frying pan. 
If using for a vegetable stir-fry sauce, mix and heat ingredients in a saucepan then add cornstarch mixture to thicken.  Chop and stir-fry your favorite vegetables (or buy a frozen bag) and coat with the teriyaki sauce and serve over hot rice. 

Peach Raspberry Trifle

1 box Betty Crocker gluten-free brownies, prepared and cut into chunks
5 peaches, peeled and sliced
3 c. raspberries
3 c. whipping cream
5 Tbl. sugar
1 pkg. cream cheese, softened
1 tsp. almond flavoring

Whip cream and sugar until fluffy, add cream cheese and almond flavoring and mix thoroughly.  In a trifle bowl layer brownie chunks, peaches, raspberries, and cream mixture.  Continue to layer until bowl is full and topped with cream.

Basil Pesto

2 c. basil leaves
1/4 c. pine nuts
2 cloves garlic
1/2 c. shredded Parmesan cheese
1/2 - 3/4 c. olive oil

Process basil, pine nuts, and garlic in a food processor until finely chopped.  Add cheese and oil and processes into a thick paste.  Serve it over hot noodles.  I like to eat it over a mixture of zucchini and gluten free penne noodles and top with a grilled chicken breast. 

Scotcheroos

1 c. light corn syrup
1 c. sugar
1 c. peanut butter
6 c. gluten free rice krispies
1 c. semi-sweet chocolate chips
1 c. butterscotch chips

In a saucepan bring to boil corn syrup and sugar then stir in peanut butter.  Add in rice krispies and mix until coated.  Press into a 9x13 pan.  Melt chocolate and butterscotch chips together in a small saucepan and pour over rice krispies mixture.  Let stand until firm and cut into squares.

Brownie Trifle

1 box Betty Crocker Gluten-Free Brownies, prepared and broken up into chunks
3 cups strawberries, sliced
4 bananas, sliced and soaked in lemon juice and water to keep from browning
16 oz. container of cool whip
2 Heath bars, crushed


Break up prepared brownies into chunks and layer on the bottom of a tall, clear dish.  Next, drain the bananas and layer bananas and then strawberries.  Spread some whip cream on top of strawberries and sprinkle Skor bar on whip cream.  Repeat this two more times.  In the clear dish you can see each layer of the trifle.

Grandma's Coleslaw

This is my Grandma Hunter's coleslaw and I love it because anything with grapes and pecans in it has to be good right?

1 bag of coleslaw mix or 1 small head of shredded cabbage
1 cup mayonnaise
1/3 cup sugar
1/4 cup apple cider vinegar
1 cup sliced grapes
1 green apple, chopped
1/2 cup chopped pecans

In a large bowl mix together coleslaw mix, grapes, apple chunks, and pecans.  In a small bowl mix mayonnaise, sugar, and vinegar and pour over the coleslaw.  Chill and serve.

Tempura Chicken and Vegetables

You can serve this as a main dish over rice or I like it as a side to Teriyaki Chicken.

1/4 c. cornstarch
1/4 c. rice flour
1 tsp. baking powder
1/2 c. ice water
1/2 tsp. salt
1 egg
1 egg white

Mix ingredients, dip desired vegetables (my favorites are zucchini, sweet potatoes, onions, mushrooms, and carrots) or chicken in the batter then fry in hot oil.  Serve with San-J teriyaki or La-choy soy sauce as a dip.

Kielbasa and Yellow Rice

I love this recipe because it is quick and easy, different, and yummy!

1 Polska Kielbasa sausage link
1 pkg. Viggo Yellow Safron Rice

Slice the sausage links into rounds and brown them in a frying pan.  Prepare rice as directed except put the browned sausages into the pot with the rice and water and cook together.  I like to serve with salad or peas.

Spinach Dip

1 pkg. frozen chopped spinach (10 oz. thawed and drained)
1 16 oz. sour cream
1 c. mayonnaise
1 pkg. knorr vegetable soup mix
3 green onions, chopped
1 can waterchestnuts, drained and chopped

Mix all together in bowl.  Serve with cubed gluten-free bread, crackers, or vegetables.

Hot Artichoke Dip

1 (8 oz.) cream cheese

1 c. grated mozzerella

1/2 c. mayonnaise

1/2 c. parmesan cheese

1 tsp. minced garlic

1 tsp. lemon juice

1 (6 1/2 oz.) jar artichokes, drained                 

                                                             

Mix ingredients and bake at 350 for 25 minutes.  Serve with crackers or tortilla chips.

Favorite Cheese Ball

4 c. shredded cheese                            1 tsp. worcestershire sauce

            1/2 c. chopped olives                           2 (3oz.) pkg. cream cheese

            1/3 c. mayonnaise                                1/3 c. shredded pastrami

            1/8 tsp. onion salt                                 1/8 tsp. garlic salt

            1/8 tsp. celery salt                                1/3 c. minced parsley (optional)

Mix together everything but pastrami and parsley.  Divide in half and roll each ball in pastrami and parsley.  Wrap in plastic wrap and refrigerate overnight before serving.

Cream Cheese Mints

2 1/2 c. powdered sugar                                                

3 oz. cream cheese

1 capful butter flavoring                                                

2-3 drops mint flavoring

Food coloring

Mix together ingredients.  Cover rubber mint molds in finely granulated sugar and press mint mixture in mold firmly.  Turn over and shake mint out onto wax paper.  Can freeze.

Ghost Popcorn

Mix 3 cups of mini marshmallows with 5 quarts of popcorn

Topping:

2 c. butter                                   

2 2/3 c. sugar

1 ½ c. corn syrup

Mix together and boil for 2 min. then add 1 tsp. vanilla

Pour the hot topping over the popcorn/marshmellows and mix together.  The topping will melt the marshmellows.

Taco Soup

2 cans diced tomatoes
1 lb. hamburger
1 onion
1 can kidney beans
1 can black beans
1 can pinto beans
1 can red beans
1 can corn
1 pkg. taco seasoning

Brown hamburger and onion.  Mix all ingredients together and cook on stove top until heated thoroughly.  Serve with cheese, sour cream, and tortilla chips.

Orange Glazed Carrots

1 1/2 lbs. carrots, boiled until tender and drained

2 Tbl. butter

1/3 c. brown sugar

1/2 tsp. grated orange peel

1/2 tsp. salt

Melt butter in microwave, mix brown sugar, orange peel, and salt into butter.  Add carrots and coat them with sauce.  Microwave for 2 minutes.

Mongolian Beef

2 tsp. vegetable oil
1/2 tsp. ginger, minced
1 Tbl. garlic, chopped
1/2 c. soy sauce
1/2 c. water
3/4 c. dark brown sugar
vegetable oil for frying
1 lb. flank steak
1/4 c. cornstarch
2 large green onions

 

Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.  Don't get the oil too hot.  Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.  Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.  Remove it from the heat.

Slice the flank steak against the grain into 1/4" thick bite-size slices.  Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.  Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.  Let the beef sit for about 10 minutes so that the cornstarch sticks.  As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).  Heat the oil over medium heat until it's nice and hot, but not smoking.  Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.  You don't need a thorough cooking here since the beef is going to go back on the heat later.  Stir the meat around a little so that it cooks evenly.  After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.

Put the pan back over the heat, dump the meat back into it heat until meat is cooked through.  Add the sauce, cook for one minute while stirring, then add all the green onions.

Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.  Leave the excess sauce behind in the pan.

Meatballs and Gravy

Meatballs:

2 lbs. extra lean ground beef

2 eggs

4 smal grated potatoes

4 carrots, grated

1 onion, diced

1/2 c. gluten free oats or crumbs

salt & pepper

Sauce:

4 Tbl. cornstarch

4 Tbl. butter

2 c. milk

2 cans progresso cream of mushroom

Mix ingredients and press together into balls.  Roll in flour and brown in a little oil.  Put in 9x13 pan and pour sauce over them.  Cook @ 350 for 45 min.  Serve over hot rice.

Dinner in a Pumpkin

1 med. pumpkin                                                

1 1/2 lb. hamburger

1 1/2 c. rice (cooked)                                         

2 Tbl. GF soy sauce

1 onion, chopped                                              

 2 Tbl. brown sugar

1 can sliced water chestnuts                              

1 can Progresso Mushroom soup

Cut hole in top of pumpkin and clean out seeds.  Brown hamburger and onion.  Add remaining ingredients and mix well.  Put mixture in pumpkin and put top of pumpkin back on.  Place pumpkin on a cookie sheet.  Put in oven at 350 and cook for 1 hour or until pumpkin is tender.  Scoop out and serve pumpkin with casserole.

Jicama Red Leaf Salad

My friend Marie gets the credit for this recipe because I got it from her and it is soooooooo good!

1 head red leaf lettuce, chopped

1 small Jicama, julienned 

1 can mandarin oranges                                     

1 med. Red onion, sliced                                                          

4 oz. sliced almonds browned in 1 Tbl. Oil and 2 Tbl. Sugar

Dressing:

1/3 c. orange juice

1 Tbl. Dry Italian dressing mix

2 Tbl. Sugar

2 Tbl. Red wine vinegar

½ c. oil

Potato Broccoli Cheese Soup

3 c. chicken broth

½ c. chopped onion                                        

1 tsp. salt

½ tsp. pepper

½ lb. broccoli

5 c. diced potatoes                                                        

1 stalk celery, chopped 

Boil until vegetables are tender.

In saucepan, heat:

¾ c. butter    

1/2 c. cornstarch                                                 

1 pint milk

1 pint half and half

Add to soup and heat.

Add 5 oz. cheez whiz and heat, do not boil.