Friday, December 28, 2012

Quick and Easy Alfredo Sauce

I replaced half the cream cheese with gorgonzola and ooohhhh lala - DELICIOUS!
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
1.Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Sunday, November 18, 2012

Aunt Melanie's Sheetcake Brownies

2 C flour
2 C sugar
1/2 tsp salt
1/2 C cocoa
1/2 C margarine
1 C water
2 eggs
1 tsp baking soda
1/2 C buttermilk
1 tsp vanilla

Mix first 4 dry ingredients in a bowl.  Melt margarine and water in pan; bring to boil.  Stir into dry mixture.  Combine eggs, soda, buttermilk, and vanilla and stir into other mix.  Bake in sheetcake pan 10 min. at 350.

1/2 C margarine
3 Tb cocoa
6 Tb milk
4 C  powdered sugar
1 tsp vanilla

Melt margarine with cocoa and milk in pan over low heat.  DO NOT BOIL.  Add to other ingredients and mix well.  Spread over warm brownies.

Grandma Barbra Jensen's Sweet Dough Bread

My mom didn't spend a lot of time in the kitchen, as far as I remember.  Too many other demands on her time, I'm sure.  But she made this special treat to take to all our friends every year for Christmas.  This is close to what it looked like.  I just found her recipe and thought I'd share it with you exactly as she wrote it.

Mix together.... 1 1/2 c lukewarm milk
                         1/2 c sugar
                         2 tsp salt

Soak............... 2 pkg dry granular yeast in
                        1/2 c lukewarm water for 5 min without stirring.  Then stir well before adding.

Stir in............ 2 eggs
                      1/2 c soft shortening
                      7 - 7 1/2  c sifted flour

(Mix in first with spoon, then knead in with hands.)

After second rising, divide dough for desire coffee cakes.  Round up, cover, and let rest 15 min so dough is easy to handle.  Shape dough, let rise until light (15 - 30 min.) and bake according to directions for each type of coffee cake.

Cinamon Roll Ring - With scissors, make cuts 2/3 of way through at 1" intervals.  Turn each section out.

Christmas Braid - [Roll dough into rectangular shape.] Spread filling (My mom used canned cherry pie filling) down center of dough.  Make diagonal cuts on each side of the dough and lace opposite sides of dough across each other.

Tuesday, October 30, 2012

Ancient Grains Bread

I've updated this recipe once again and since I had two requests for it just this morning, thought I'd repost it, for anyone who is interested.

Ancient Grains Bread

2 C. warm water
1/2 C. warm milk
1 T. yeast
1/2 C. honey
1/4 C. molasses
3 T. butter, melted
1 tsp. salt
1/4 C. orange juice (or, any other 100% juice)
3 T. gluten flour
3 T. ground flax (your body can't digest flax in it's unground state)
5-6 C. whole wheat flour
1/3 C. sunflower seeds
3 T. sesame seeds
3 T. millet
3 T. quinoa
3 T. amaranth
1-2 T. chia seeds

Sprinkle yeast over warm water and milk in large mixing bowl.  Pour in honey and molasses.  Let it sit for 5 minutes.  Add butter, salt, and orange juice.  Stir to combine.  Add gluten flour, ground flax, and 2 C. wheat flour.  Stir until well combined.  Add all of the seeds.  Stir to combine.  Stir in as much flour as you can.  Then knead in more until it's nice and firm.  I've found that I use significantly more flour when I make this with my Bosch mixer, versus by hand.

 First, let it rise in a lightly greased bowl (after turning dough to get it lightly greased on all sides), covered for a good long while.  I usually give it anywhere from an hour to an hour and a half.  Then, punch it down and divide it in thirds.  Shape each half into a loaf and place in greased loaf pans.  Glass is better than metal--trust me!  Let it rise there for 45 to 60 minutes.  Or more, if you have a tendency to forget your bread, as I do.

Grease loaf pans and preheat oven to 350.  Bake for 30-45 minutes, if needed cover loosely with foil to keep it from over-browning (a.k.a. burning) and bake longer if needed.  My oven bakes hot, so I cook this on the lower end of the time frame.

This recipe calls for a lot of different seeds.  Feel free to substitute, or omit as you want.  I'm currently trying caraway on one loaf upstairs.  I also want to try pepitos and walnuts.  I'll get back to you.  Oh, and you can use all honey and no molasses, if you wish.

*The caraway tasted fine, but without it this bread is a little on the sweet side and I prefer it to stay that way.

Monday, October 22, 2012

The sauce recipe I used to bottle spaghetti sauce this year. (Anthony's Pasta Sauce)

So, just so we're clear, this recipe is the one I used to can spaghetti sauce this year.
It is NOT my recipe.
But you can find it here:

I 3x this recipe, to fill my stock pot, which made 13 jars of sauce.

It's a really drawn out and fancy recipe. But, in my opinion, it's totally worth it. For one thing, it's a very tasty sauce. For another, it makes me feel like a gourmet cook. I don't usually feel that way because I'm not one, and I don't have any other recipes that I do that are this detailed and drawn out. But I seriously love making this sauce. It's just fun to me. Maybe I'm really wierd. But don't knock it until you try it. And I've never tried the meatballs yet, I'm ashamed to say. They sound really good.

When I make this sauce, I have always frozen it in bags before, but this time I tried bottling it. When I would freeze it, I would cook up some sausage and add it to the sauce in the early stages. I originally planned on doing this when I bottled it, but then found out you can only bottle meat with a pressure canner. I do have a pressure canner, but I really didn't want to spend the extra time it would take to use it. I have a steam canner that takes about half the time that the pressure canner does, so I just omitted all meat this time. I will just add sausage or whatever meat when I get the sauce out.

Also, I used 4 cups of tomato sauce that I got from tomatoes from our garden. I have a Sauce Master that makes it REALLY easy to make tomato sauce from fresh tomatoes, without any prep work (no peeling, dicing, or cooking).

So let me know if you try it. And Happy Cooking!

***10/28/12: I have now opened two jars of the sauce and they are VERY watery, so I would recommend either adding a lot less water than it says to, or to let it simmer for at least 30 min to 1 hour to let the water evaporate out.***

Wednesday, September 19, 2012

Vanilla Ice cream Base

Okay, so this recipe is LONG and it takes FOREVER! but it is SO worth it.
We make our ice cream because we are learning to be self-sufficient. No! really, it is because ice cream here is so expensive but making your own is cheaper. It also comes all freezer burn and tastes gross.

Anyway, this recipe is amazing and so good. We only make half of this recipe because it makes a gallon and we don't have two ice cream making machines.
From the variations we have made the chocolate one and it is DIVINE!!
And by We I mean Me! well... David has done the ice and salt part :-)

Put the ice cream in a tupperware container, rectangle is best. fill it up and then cover with plastic wrap, then put the lid on it. It will prevent freezer burn.

Vanilla ice cream recipe, Base



Chocolate-Chocolate Chunk Ice Cream:

Strawberry Cheese Cake Ice Cream:

Peanut Butter Cookie Dough Ice Cream:

  • 1 tube ready to bake peanut butter cookie dough, cut in large pieces


To make the vanilla ice cream: Combine the cream, milk, salt, and 2 cups of the sugar in a large pot. Split the vanilla beans down the middle lengthwise and scrape out the seeds with a paring knife; add them to the pot and toss in the pods for added flavor. Place the cream mixture over medium heat, and bring up to a simmer; stirring with a wooden spoon to dissolve the sugar. Ideally, the temperature should reach 175 degrees F (just below scalding) for a smooth-textured ice cream; this should take about 15 minutes. Shut off the heat, cover the pot, and allow the cream mixture to steep for 15 minutes to further infuse the vanilla flavor.
In the meantime, combine the egg yolks in a large mixing bowl and blend them lightly with a wire whisk. Gradually add the remaining 1 cup of sugar and continue to whisk until the sugar is completely dissolved and the eggs are thick and pale yellow; about 6 minutes.
Using a large ladle or measuring cup, temper the eggs by gradually whisking in about 4 cups of the hot cream mixture. Return this back to the rest of the cream in the saucepan and turn the heat to medium-low. Stir constantly until the custard thickens and leaves a path on the back of a spoon when you run your finger across it, about 10 to 12 minutes (do not let boil.)
Pour the vanilla custard through a fine strainer into another pot* and chill completely in a sink full of ice, stirring here and there; this should take about 1 hour. Ideally, let the ice cream base "age" overnight in the refrigerator before churning in an ice cream maker to improve the flavor and texture of the final product – but it is still good if you decide to process it right away. Divide the ice cream into quarts** and churn each in an ice cream maker according to manufacturer's directions. When done, the ice cream will be the consistency of "soft serve." ***To harden the ice cream fully, freeze in plastic covered containers.
Flavor Variations:
*To make the Chocolate-Chocolate Chunk Ice Cream: Heat 3/4 up of milk in a pot over medium-low heat. Add 12 ounces of the chopped chocolate and stir until completely melted. Pour 1 quart of the strained hot vanilla ice cream base into the melted chocolate and stir until very well incorporated. Chill and process as directed in the master recipe. Fold in the remaining 4 ounces of chopped chocolate after churning while the ice cream is in the "soft-serve" stage. Churn another 1 to 2 minutes just until combined.
**To make the Strawberry Cheesecake Ice Cream: Mix the strawberry preserves into the vanilla custard just before you start churning in the ice cream maker. Add the pieces of strawberry cheesecake and fresh strawberries after churning while the ice cream is in the "soft-serve" stage. Continue to churn for an additional 5 minutes or until combined but still chunky.
***To make the Peanut Butter Cookie Dough Ice Cream: Add the pieces of cookie dough after churning while the ice cream is in the "soft-serve" stage. Continue to churn for an additional 1 to 2 minutes until combined but still chunky.

Fudge Brownies. in my humble opinion THE BEST! recipe out there.

I found this recipe on Pinterest. David and I have been looking for the best Fudgy Brownie recipe and as of today this one is the winner!

We made it all with dark chocolate when Mom came to visit and it was SO good! So now that is the only way we eat them.
 Make sure you use real butter and fresh eggs. In Oxford we were able to get Free Range eggs (although I felt bad for taking the eggs of the happiest chickens) and the recipe tasted tons better than when we make it with out A.C. square foot, eat fake food chicken eggs.

I also only cook them for about 20 minutes, if you cook them any longer they will be too hard. We are going for fudge.
Here it goes!

  • 1 cup semi sweet chocolate chips
  • 1 cup milk chocolate chips
  • 1/2 cup butter (1 stick)
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1 cup flour
  • 1/2 tsp salt
How to Make
  1. Preheat oven to 325°
  2. Line a 9x13 baking pan with aluminum foil and spray generously with cooking spray.
  3. Melt chocolate and butter in a medium sauce pan over medium-low heat
  4. Remove from heat.
  5. Whisk both sugars into the chocolate mix. Add in eggs, one at a time and then add vanilla. Whisk until combined.
  6. Stir in flour and salt until evenly incorporated and pour batter into prepared pan.
  7. Bake 35-40 minutes until center is set and a toothpick placed 2 inches away from edge comes out clean.
  8. Let brownies cool completely before cutting into squares.

Friday, August 10, 2012

Olive oil and Maple Granola

I made this Granola when Mom and Dad came to visit and I have a tiny suspicion that they liked it because it was ALL gone way before they left.
My friend Ricki from Seattle gave me the recipe and suggested to cut down on the brown sugar.
 I didn't pack it, so it was less than the recipe and I added an extra 1/2 cup of the oats.
If you aren't familiar as to what Coconut chips are here is a photo.

Olive Oil and Maple Granola
Adapted from Nekisia Davis, Early Bird Foods, and Food 52
300 grams (3 cups) rolled oats
125 grams (1 cup) raw hulled pumpkin seeds
130 grams (1 cup) raw hulled sunflower seeds
50 grams (1 cup) unsweetened coconut chips
135 grams (1 ¼ cup) raw pecans, whole or chopped
85 grams (packed ½ cup) light brown sugar
1 tsp. kosher salt
175 ml (¾ cup) maple syrup, preferably Grade B
120 ml (½ cup) olive oil
Dried cherries, optional

Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.

In a large bowl, combine the oats, pumpkin seeds, sunflower seeds, coconut chips, pecans, light brown sugar, and salt. Stir to mix. Add the olive oil and maple syrup, and stir until well combined. Spread the mixture in an even layer on the prepared sheet pan. Bake, stirring every 15 minutes, until the granola is golden brown and toasted, about 45 minutes. Remove the granola from the oven, and season with more salt to taste. Cool completely on a wire rack. If you'd like, stir in some dried cherries. Store in an airtight container.

Note: Will keep at room temperature for up to a month.

Yield: about 7 cups

Monday, July 23, 2012

Risotto with Sausage and Asparagus

2 1/2 to 2 3/4 C. chicken broth
2 tsp. olive oil
3/4 C. Arborio rice
1/3 C. white wine, or chicken broth
6 oz. fully cooked Italian-flavored chicken sausage, sliced (1/4 inch)
1 lb. asparagus, sliced (1 inch) (2 C.)
1 C. halved cherry or grape tomatoes
1/3 C. grated Parmesan cheese
1/4 C. thinly sliced fresh basil
1/4 tsp. pepper

Bring broth to a simmer over medium heat.  Reduce heat to low; keep broth at a simmer.

Heat oil in large skillet over medium heat until hot.  Cook and stir rice 1 minute.  Add wine (or broth); cook and stir 1 minute or until liquid is absorbed.  Add 1/2 cup of the broth; cook until broth is absorbed, stirring frequently.  Repeat twice, adding 1/2 cup broth at a time.  (This process will take about 15 minutes.)

Stir in sausage, asparagus and 1/2 cup of the broth; cook until broth is absorbed, stirring frequently.  Add 1/2 C. of the broth; cook until asparagus is tender, rice is tender with a slight firmness to the center and mixture is creamy, stirring frequently and adding remaining broth if needed.

Stir in tomatoes; cook until heated through.  Stir in cheese, basil, and pepper.

This was my first attempt at making risotto.  It was a little intimidating.  But it wasn't nearly as complicated as I expected.  It was delicious!  I doubled this and it made a meal.

Sorry I forgot to take a picture!

Thursday, July 19, 2012

Corn Dog Muffin Bites

1 3/4 C. cornmeal
3/4 C. flour
1 T. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 C. honey
1 1/2 C. buttermilk
2 eggs
1/4 C. vegetable oil
8 hot dogs, cut into about 5 pieces each

Mix the cornmeal, flour, baking powder, baking soda, and salt in a bowl.

In a separate bowl, whisk together honey, buttermilk, eggs, and oil.

Mix the dry into the wet ingredients thoroughly.  Pour a heaping tablespoon of the batter into greased mini muffin cups.  Lay a hot dog slice in the center of each, then fill with another tablespoon of batter.

Bake at 425 for 10-14 minutes.

Super fun for the kids!

Thursday, July 5, 2012

Yogurt Limeade Green Smoothie

I just invented this:

Fill the blender with spinach (a great trick that I recently learned: you can freeze fresh spinach and put it directly into your green smoothies!)
Pour limeade up to the 1 c. line
Add two apricots and a dollop (probably a 1/2 cup?) of vanilla yogurt
and then... love your delicious life! :)

Monday, June 25, 2012

Pasta Primavera with Walnuts

8 oz. gemelli (short twisted pasta) or penne (tube-shaped pasta)
1 cup diagonally sliced thin carrots (1/4 inch)
2 cups diagonally sliced asparagus (1/4 inch)
1/2 cup frozen small peas
1 (14-oz.) can quartered artichoke hearts, drained
3 tablespoons butter
3 tablespoons extra-virgin olive oil
2 1/2 teaspoons minced garlic
1 cup chopped walnuts
1/3 cup torn fresh basil
1/2 teaspoon coarse salt
1/4 teaspoon pepper
2/3 cup plus 1/4 cup grated Parmesan cheese, divided
1. Cook pasta according to package directions, adding carrots during last 5 minutes of cooking. Add asparagus and peas during last 3 minutes. Add artichoke hearts during last 1 minute. Drain, reserving 1/4 cup pasta cooking water. Return pasta and vegetables to pot, along with reserved pasta water.
2. Meanwhile, cook butter, oil and garlic in medium skillet over medium heat 30 seconds or until butter melts and garlic begins to sizzle. Add walnuts; reduce heat to low. Cook and stir 5 minutes or until walnuts are lightly toasted.
3. Toss walnut mixture, basil, salt, pepper and 2/3 cup of the cheese with pasta. Top with remaining 1/4 cup cheese.
5 (1 3/4-cup) servings
I know there are a lot of pasta primavera recipes (all yummy in my experience), but we just made this last night and it is by far my favorite!

Wednesday, April 25, 2012

Chinese Cooking

A sister in my ward recently shared all her great tips and tricks and recipes for chinese food.  I just decided to copy and paste the entire packet that they handed out at our meeting so you can try the recipes for yourself!  Some of them call for interesting ingredients, but it's totally worth the $2-3 dollars for them because they will last a while and they make such a difference!  So far I have made 2 of these recipes with raving reviews- I can't vouch for the rest.  But the two I tried are Beef with Broccoli and Garlic Cashew Chicken.  Enjoy!

Chinese Cooking
The 5 step cooking process:
1. Do all your prep work first- chop vegetables then meat to avoid contamination
2. Mix sauce ingredients in separate container; set aside
3. Cook meat; remove from pan
4. Cook vegetables
5. Add meat back in and sauce; bring to boil. Enjoy!
Things to keep in mind:
  1. Asian ingredients are naturally very salty. You shouldn’t ever need to add additional salt. If you want to lower the salt content, look for reduced-sodium or lite soy sauce.
  2. Be adventurous! Some ingredients or flavor combinations may be unfamiliar or seem strange, but just try it! Chinese food is all about opposites.
  3. Do all your chopping first. You can even do it earlier in the day and store in the fridge for later.
  4. Cook everything on as high heat. You want quick searing of your meat and vegetables to avoid soaking up too much oil. You need to constantly stir ingredients to avoid scorching.
  5. The oil measurements in these recipes are approximate. Use as little as you think is necessary and based on the “stickiness” of your pan. Heat your oil until it shimmers before adding ingredients. You can use vegetable, canola, or peanut oil. You may also substitute part (but not all) with sesame seed oil. Sesame oil is very strong so a little goes a long way.
  6. Place any meat in the freezer for 5-10 minutes before slicing for easier handling. Pat any meat dry with paper towel before battering or adding to hot pan. Slice beef at a 45 degree angle and against the grain. Don’t overcook your beef. It will continue the cooking process as it rests and when you add it back in with the sauce. You want it tender and juicy.
  7. My family does not like any spice in their food so none of these recipes include any heat. If you like spicy food, add red pepper flakes or Chinese red garlic chili sauce (Sriracha sauce).
  8. You can always substitute vegetables. If you don’t have one or your family doesn’t like a particular ingredient, omit or substitute. Chinese cooking is a great way to empty your refrigerator! Vegetables that work well are any combination of onions, bell peppers, carrots, green onions, mushrooms, celery, pea pods, zucchini, etc. You can also substitute frozen vegetables for fresh ones when in a hurry. Try to avoid already-seasoned vegetables as they may not mix well with the flavors in your dish.
  9. Thin out sauces with chicken (or beef) broth or stock if sauce reduces too much for your liking.
  10. You have to chop fresh ginger root very, very small. I peel then grate mine with a hand-grater to avoid any large chunks.
  11. Add water chestnuts or nuts such as cashews or peanuts to give texture and additional flavor.
  12. Garnish your dishes with sliced green onions, sesame seeds, or chopped cilantro (Chinese parsley).
  13. Serve dishes over your favorite rice or noodles. Noodle possibilities include dry Chinese-style egg noodles, linguini, or whole wheat pasta. Mix soft noodles directly in your dish to make a Lo Mein. If you fry the noodles before adding, it’s called Chow Mein
Ham Fried Rice
Zandra Wangsgard
*These measurements are not exact; rather you should base it on how much rice you have and how “busy” you want your fried rice. Make sure your rice is cold or it will get mushy as you fry it. This is all about using up those leftovers!
- 4 pieces bacon, sliced 1/2 inch wide                - 2 green onions, chopped small
- 1/2 C onion, chopped small                        - 1/2 C cooked ham, chopped into 1/2 inch squares
- 1 stalk celery, thinly sliced                        - 3 eggs, scrambled
- 2-3 cups COLD cooked rice                        - Soy sauce to taste
- 1 tsp sesame seed oil                                - 1 tsp chicken bouillon (optional)
- 1 can corn, drained                                 
1. In a small skillet, scramble eggs until almost done (they will continue to cook when you add them to the hot rice). Set aside.
2. In a wok or large skillet, cook bacon over high heat until about half-way cooked. Add onion and celery and continue cooking on high, stirring constantly, until bacon is crisp and onions are translucent. Do not drain.
3. Add rice and sesame oil and quickly stir to combine, breaking any clumps apart with your mixing spoon. Add corn, green onions, ham and eggs. Continue stirring until heated through.
4.  Drizzle in soy sauce to taste (I usually do about a Tbsp) and chicken bouillon if desired.
Quick Honey-Glazed Chicken Stir Fry
Zandra Wangsgard
(Feel free to substitute fresh vegetables for the frozen blend. You may need to add a little water to the wok when cooking the fresh vegetables to steam. This recipe comes together quickly by sauteing the chicken in some sauce instead of battering and frying it.)
- 6 Tbsp honey
- 1/4 C soy sauce
- 1 tsp grated fresh ginger
- 1 lb boneless skinless chicken breasts, cut into 1 inch pieces, sprinkled with pepper
- 2 garlic cloves, minced
- 1 Tbsp cornstarch
- 2 Tbsp cold water or chicken broth
- 1/2 package (8oz of a 16oz pack) frozen stir-fry vegetable blend

1. In a small bowl, combine honey, soy sauce and ginger (not the cornstarch and water yet). Set aside.

2.  In a large nonstick skillet or wok, heat 2 tsp of oil. Pat chicken dry with paper towel. Stir-fry chicken over high heat. When chicken is about half-way done, add 2 Tbsp of soy sauce/honey/ginger mixture and garlic. *(Depending on how big your pan is. you may need to cook chicken in two batches. You should only add in as much chicken as you have room for- don’t overcrowd the pan or your won’t get a good sear)*. Cook and stir until chicken juices run clear. Remove and keep warm. Discard any chicken juices that may remain in pan.
3. In the same pan, stir-fry the vegetables in 2 tsp oil for 4-5 minutes or until heated through. Return chicken to the pan; mix well. Add cornstarch and water into remaining sauce mixture and stir until smooth. Add to chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened.
Sweet and Sour Chicken (or Pork)
Zandra Wangsgard
- 1 20 oz can pineapple chunks, juice reserved                - 2 eggs, beaten
- 1/3 C sugar                                                        - 1/2 C cornstarch, seasoned with pepper
- 1/4 C vinegar                                                - 1 C carrots, thinly sliced
- 2 Tbsp cornstarch                                                - 1 green pepper, cut in 1/2 in. pieces
- 2 Tbsp soy sauce                                                - 2 cloves garlic, minced
- 1 tsp chicken bouillon                                        - Cooking oil
- 1 lb chicken or pork, cubed        
1. For sauce, drain pineapple juice from pineapple can into a glass measuring cup. Add enough water to equal 1 1/2 cups. Whisk in sugar, vinegar, 2 T cornstarch, soy sauce and chicken bouillon. Set aside.
2. Heat 2 Tbsp oil in large skillet or wok. Pour cornstarch and eggs into separate shallow bowls. Dry chicken with paper towel. Dip in cornstarch mixture, THEN in egg. Fry chicken pieces in hot oil in small batches, carefully turning until completely cooked through. Remove from pan. Wipe out any excess oil from pan.
3. Heat 2 tsp oil over high heat. Add carrots and peppers and stir fry until crisp-tender, about 3 minutes. Add garlic and cook another 1 minute until garlic is fragrant but not burnt. Add sauce to vegetables; bring to a boil, stirring constantly. Cook and stir for 1 minute more. Sauce should darken in color. Stir in chicken and pineapple and cook until heated through.

Garlic Cashew Chicken

Zandra Wangsgard
4 Tbsp hoisin sauce
3 Tbsp soy sauce, divided
1 Tbsp rice wine vinegar
1 Tbsp cornstarch
1/4 cup water or chicken stock
dash of sesame oil
1/2 cup unsalted cashews
1 lbs boneless, skinless chicken breasts, cut into 1 inch pieces
2 Tbsp oil, divided
4 green onions, cut into 1-inch pieces
4 cloves garlic, minced
1 medium zucchini, chopped into large pieces
1/2 cup mushrooms, sliced
1. Preheat oven to 350 degrees. Place cashews on a baking sheet in a single layer. Toast in oven about 4 minutes or until fragrant. Set aside to cool.
2. In a small bowl, mix hoisin sauce, 2 Tbsp soy sauce, rice vinegar, cornstarch, water, and sesame oil. Set aside.
3. In a wok or large nonstick skillet, heat 1 Tbsp oil over high heat until hot. Pat chicken dry with a paper towel and add to the skillet with remaining 1 Tbsp soy sauce; Stir-fry until almost cooked through. Add garlic and 1/2 of the green onion and cook 1 minute or until just cooked through. Remove from pan, drain on paper towel, and set aside.
4. Stir-fry remaining green onions, zucchini, and mushrooms in 1 Tbsp oil until crisp-tender.
5. Return chicken to pan. Add sauce mixture and stir until sauce thickens and darkens. Stir in cashews.
Baked Sweet and Sour Chicken
Zandra Wangsgard
*(If you like extra sauce, double the sauce ingredients - pour half over the chicken and follow the baking directions and pour the other half in a small saucepan. Cook the sauce on the stove over medium heat until it simmers and thickens. Add a slurry of cornstarch and water if you want it thicker.)
- 2/3 C sugar                                        - 1 lb boneless, skinless chicken breasts, cut 1 1/2 in chunks        
- 1/2 C vinegar                                - 1/2 C cornstarch        
- 1/4 C ketchup                                - Salt and pepper
- 3 T soy sauce                                - 2 eggs, beaten                                                
- 1 tsp garlic powder                                - 1/4 C oil
- 1 tsp fresh ginger, minced or grated                - 2 green onions, chopped
1. Heat oven to 325 degrees.
2. For sauce, combine sugar, vinegar, ketchup, soy sauce, garlic powder and ginger. Set aside.
3. Heat oil in large skillet. Pour cornstarch into a shallow bowl and season with salt and lots of pepper. Beat eggs in separate shallow bowl. Dry chicken with a paper towel and dip in cornstarch mixture, THEN in egg. Drop chicken pieces in hot oil  and cook until light brown crust forms but not cooked through. Place in a single layer in a 9X13 baking dish. Sprinkle green onions over chicken.
4. Pour sauce over chicken and bake for about 20 minutes. Then use tongs to flip chicken pieces over. Continue baking for another 20 minutes or or until chicken is cooked through (depends on how big your chicken pieces are). Garnish with some fresh green onions and serve over rice and with a side of fresh pineapple.
Variation: Baked Orange Chicken
Use same preparation for the chicken as above (Baked Sweet and Sour Chicken), except use the following sauce (you shouldn’t need to double this sauce recipe). Follow same baking instructions.
Orange Chicken sauce:
1 C brown sugar
1/2 C chicken broth or stock
1/2 C water
1/3 C fresh orange juice (about one large orange)
1/3 C rice wine vinegar
1/4 C soy sauce
1 Tbsp orange zest
1 tsp fresh ginger, minced or grated
1 garlic clove, minced
2 green onions, chopped
3 Tbsp cornstarch
Beef With Ginger and Bell Peppers
Zandra Wangsgard

- 3 Tbsp soy sauce
- 2 Tbsp oyster flavor sauce
- 2 Tbsp rice wine vinegar
- 1 Tbsp hoisin sauce
- 1 Tbsp cornstarch
- 1/4 C beef broth or cold water
- 1 lb Flank Steak, thinly sliced 2 inches long
- 2 cloves garlic, minced
- 1/2 red pepper, 1/2 yellow pepper, 1/2 orange pepper (or any combination of bell peppers), sliced thin
- 1 small yellow onion, chopped large
- 1-2 Tbsp fresh ginger, grated (depending on how much you like the flavor)
- 4 tsp oil
1. In a small bowl, combine soy sauce, oyster flavor sauce, vinegar, hoisin sauce, cornstarch and water/broth. Set aside.
2. In a wok, heat 2 tsp oil with a slice of fresh ginger (to flavor the oil) until hot. Dry flank steak with paper towel and add to pan along with garlic and cook until pink is almost gone. Remove from pan, discarding any pan juices. Discard ginger slice.
3. Heat 2 tsp oil. Add peppers, onions, and ginger; cook for 2-3 minutes, until onions start to soften. Add sauce and meat. Cook until sauce is thickened and bubbly.
Beef Stir-fry
Zandra Wangsgard
- 1 Tbsp cornstarch                                - 2-3 cloves garlic, minced
- 1 Tbsp sugar                                        - 1 carrot, thinly sliced or 1 C shredded carrots
- 1/3 cup soy sauce                                - 1 cup sugar snap peas or other pod vegetable
- 1/4 cup apple juice                                - 1/2 cup chopped onion
- 2 tsp grated ginger                                - 2 Tbsp oil, divided
- 1 lb lean beef, thinly sliced                        - 1/2 can water chestnuts, drained
- 2 cups broccoli florets                                
1. In a small bowl, combine cornstarch, sugar, soy sauce, juice and ginger until smooth. Set aside.
2. In a wok or large skillet, dry then brown beef in 1 T oil and garlic over high heat until pink is barely visible (only about 3 minutes). Remove from skillet and keep warm. Discard any liquid in skillet.
3. Add 1 Tbsp oil and stir fry broccoli, carrots, pea pods and onion over high heat for 2-3 minutes. Add water chestnuts. Cook until vegetables are crisp-tender.
4. Add beef and sauce to vegetable mixture. Cook until sauce boils and thickens.
Beef with Broccoli
Zandra Wangsgard
- 1/4 cup chicken or beef broth
- 1/4 cup soy sauce
- 2 Tbsp oyster flavor sauce
- 2 Tbsp hoisin sauce
- 1 Tbsp sweet chili sauce (if desired for heat)
- 1 Tbsp sugar
- 1 Tbsp cornstarch
- 1/2 Tbsp oil
- 1 lb flank steak sliced thinly
- 2 cloves garlic, minced
- 1 tsp sesame oil
- 1 small onion, chopped
- 1/2 red pepper, sliced or chopped large
- 2 cups broccoli crowns (slice the stalk thinly- yes, you can eat that too!- and crowns in bite-size pieces)
1. Mix sauce ingredients in a small bowl. Set aside.
2. In a wok or large skillet, dry with paper towel then cook meat in hot 1/2 T oil. Add garlic half-way through and continue until pink is almost gone. Remove from pan and set aside. Discard any pan juices.
3. Add remaining oil and cook onions and red peppers for 3 minutes. Add broccoli (stalk and crowns). Add a little water to skillet on high heat and cover for about a minute or until broccoli reaches desired doneness. Uncover and add sauce and meat. Allow sauce to thicken and darken in color, stirring frequently.
Soy Sauce-Ginger BBQ chicken
Tricia Turner
1/4 c. soy sauce
2 T. worcestershire sauce
1 small can crushed pineapple
1/4 c. brown sugar
1 T. powdered ginger
2 t. parsley
1/8 t. paprika
1/8 t. curry
dash pepper
Combine all ingredients and use to marinate chicken breasts overnight. Grill on the BBQ.

Chicken Lettuce Wraps

Kristy Southwick
3-4 chicken breasts
1 can of water chestnuts, diced small
3-4 Tablespoons of Kikkoman's teriyaki marinade and sauce
Cook the chicken and shred with a fork when cooked through.
1. Add water chestnuts and onions, vegetables, or whatever else you might like. (We've done broccoli or carrots and it was good.)
2. Add enough teriyaki sauce to cover the chicken and leave a little extra juice. You can also season your chicken as it cooks.
3. Feel free to experiment with different spices and flavors. If you want it to be sweeter try putting in a little bit of honey.
4. Serve over rice on a lettuce leaf. Enjoy!
Egg Rolls
Karen Mortensen
1-2 lbs. ground beef or turkey or chicken
1 medium onion, chopped
chopped veggies (carrots, cabbage, celery, squash, broccoli)
1 T fresh ginger
1/2 c soy sauce
wonton wraps

Cook meat until done.  Add soy sauce; cook to absorb flavor.  Add veggies and ginger.  Cook until carrots are done.  Roll in wrappers.  (can get seams a bit wet to make them stick better)  Be careful not to add too much liquid!  Fry in 2 inches oil, seam side down, until all sides are done.  Serve with sweet and sour sauce.
Applebee’s Oriental Chicken Salad
Recipe by former ward member Jessica Knab
2-4 cups of oil for frying
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup cornflake crumbs
1 tsp salt
1/4 tsp pepper
1 boneless skinless chicken breast half
3 cups chopped romaine lettuce
1 cup chopped red cabbage
1 cup chopped Napa cabbage
1/2 carrot, julienne or shredded
1 green onion, sliced
1 T sliced almonds
1/3 cup chow mien noodles
3 Tbsp honey
1 1/2 Tbsp vinegar
4 tsp mayonnaise
1/2 Tbsp Dijon mustard
1/8 tsp sesame seed oil
Using an electric mixer, blend together all the ingredients for the dressing in a small bowl. Put the dressing in the fridge to chill while you prepare the salad.
Preheat the oil in a deep fryer or frying pan over medium heat. You want the temperature of the oil to be around 350 degrees. If using a frying pan, the oil should be around 1/2 inch deep. More oil can be used in a deep fryer so that the chicken is immersed. In a small, shallow bowl beat the egg, add the milk, and mix well. In another bowl combine the flour with the cornflake crumbs, salt and pepper. Cut the chicken breast into 4-5 long strips, Dip each strip of chicken into the egg mixture then into the flour/cornflake mixture, coating each piece completely. Fry each chicken finger for 5 minutes or until the coating has darkened to brown.
Prepare the salad by tossing the romaine with the red cabbage, Napa cabbage, and carrot. Sprinkle the green onion on top of the lettuce mixture. Sprinkle the almonds over the salad, then the chow mien noodles. Cut the chicken into bite size chunks. Place the chicken on the salad, forming a pile in the middle.
Serve with the salad dressing on the side.