Turkey Rice Balls

1 1/2 quarts cooked rice
1 1/2 cups diced celery
3 TBL flour
1/2 cup slivered almonds
1 cup cubed turkey
1 cup butter
3 eggs
1/4 cup green onion (chopped)
1 tsp salt
1 tsp poultry seasoning
1/4 tsp pepper
1 tsp Accent
3 cups bread crumbs


Toss all ingredients together and roll into balls, then roll the balls in the bread crumbs.  Place on a cookie sheet and bake at 350 degrees for 30 minutes.


Dilute 2 TBL milk to a can of cream of chicken soup and serve over turkey rice balls.  (Serves 15)

Cafe Rio Pork

10 lb Pork Loin

56 oz Salsa

40 oz Coke (can use Coke zero caffeine free)

5 c Brown Sugar (2 lb)

Cook tenderloin in a small amount of water overnight, remove from pan, allow to cook then shred. Mix remaining ingredients and add shredded pork. Cook for several hours.

Island Pork Tenderloin or Chicken Breast

Serves 6-8

2 tsp salt
½ tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins or Chicken Breasts (2 ¼- 2 ½ lb total)
2 TBS olive oil
1 cup packed dark brown sugar
2 TBS finely chopped garlic
1 TBS Tabasco (It's spicy so if you don't like too much kick, go easy on the Tabasco!)

Preheat oven to 350.  Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat meat with spice rub.  Heat oil in oven proof 12 inch heavy skillet over moderately high heat until just beginning to smoke, then brown meat, turning, about 4 minutes total.  Leave meat in skillet.  Stir together brown sugar, garlic and Tabasco and pat on the top of the meat.  Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140 degrees or 165 in each chicken breast. Takes about 25 minutes.  Let meat stand at room temperature 10 minutes.  (temperature will rise to about 155 degrees while standing.) Slice in 1-2" pieces and serve with sauce. To make sauce, pour the drippings in the pan through a strainer and then serve.

Goes well with Coconut Rice.
From:
http://theartofcomfortfood.blogspot.com/

Amy's Pizza Dough

Yield: 2 12-inch pizzas
Ingredients:

- 1 1/4 cups warm water, (105-115 degrees) Separated: use 1/4 cup first w/yeast then add 1 cup later
- 1 envelope active dry yeast, (.25 ounce) (2 1/4 tsp)
- 1 teaspoon sugar
- 1 Tablespoon olive oil
- 1 teaspoon salt
- 3 1/2 cups flour
- 2 teaspoons cornmeal
- 1 cup pizza sauce or spaghetti sauce
- toppings such as pepperoni, sausage, mushrooms, olives, ham, peppers, etc.
- 2 cups mozzarella cheese, shredded

Directions:

1. Place 1/4 cup warm water in a large bowl. Sprinkle yeast over water; stir in sugar. Let stand 5 minutes. Add remaining water, oil, and salt. Stir in flour until dough pulls away from side of bowl.

2. Turn dough onto lightly floured surface. Knead until smooth, 8-10 minutes. Coat large bowl with cooking spray; place dough in bowl, turning to grease top. Cover loosely with plastic wrap. Let rise in warm place until almost double in size, about 45 minutes.

3. Preheat oven to 450 degrees. Punch down dough. Coat two 12-inch pizza pans with cooking spray; sprinkle pans with cornmeal. (If using Pampered Chef pizza stone, omit cooking spray and just sprinkle with cornmeal.) Divide dough in half. Roll dough to fit prepared pans or stones. Press dough against edge to form rim. Bake crust for 10 minutes.

4. Remove crust from oven and top with pizza sauce or spaghetti sauce. Add the toppings of choice. Bake for 10 minutes. Sprinkle with cheese and bake until cheese is melted, about 5-10 minutes longer.

5. Hint: The secret to rolling pizza dough is to let it rest for 10 minutes after it is about half the size needed. Then it will easily stretch the rest of the way.

Amy's Baby Back Ribs

Rack of pork baby back ribs
Wrap in foil and add 1/4 c water
Bake at 300 degrees for 4 hours
Open foil and cover in sauce
Bake an additional 30 min

Carolina Honeys BBQ Sauce
(Enough for two racks of ribs and extra sauce for dipping)

1 C Ketchup
1 C White Vinegar
1/2 C Molasses
1/2 C Honey
1 tsp Hickory Liquid Smoke
1/2 tsp Salt
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Tabasco Sauce

Combine all ingredients and simmer 30 min or until mixture thickens.

Meat Fondue

We like to cook chicken breast, pork tenderloin, petite sirloin steak and hot dogs (all cut in bite size pieces to be cooked in oil.) There are the sauces we like to do them in.

Prepared Teriaki Sauce

Green Goddess
4 oz cream cheese
¼ c milk
2 Tbs sour cream
1 Tbs finely chopped onion
2 Tbs finely chopped parsley
1 Tbs finely chopped green onion

Melt cream cheese and milk. Stir in other ingredients and refrigerate until cool.

Curry Dip

1 tsp Dijon mustard
2 tsp brown sugar
4 tsp grated onion
6 Tbs mayonnaise
6 Tbs plain yogurt
hot pepper sauce
1 Tbs curry powder

Onion horseradish sauce

¼ finely chopped onion
¼ c mayonnaise
1 Tbs prepared horseradish
2 tsp water
¼ tsp hot pepper sauce

Fry Sauce
Mayonnaise
Ketchup
Worcestershire sauce

Sweet & Sour Chicken

6 chicken breasts
1 tsp. garlic salt
1/2 tsp. pepper
1 tsp. Accent
1 beaten egg
1 c. flour
1 can pineapple chunks
Sauce;
1 1/2 c. sugar
1 c. vinegar
1 c. chicken stock
2 c. catsup
2 Tb. soy sauce
Sprinkle chicken with seasonings and let stand in fridge for an hour or more. Dip chicken in beaten egg, then in flour. Brown in hot oil (on medium, or 325*). Place in 9x13 baking dish. Heat up sauce ingredients in pan while chicken is browning; pour over chicken in baking dish.
Add pineapple. Bake uncovered for 1 hour at 325*, and serve over rice.

Lime Honey Chicken Enchaladas

1.5 Lbs Chicken (about 4 Large chicken breasts)
1/3-1/2 C. honey (depending on how sweet you want it.
1/4 cup lime juice
1 Tab. chili powder
1/2 tsp garlic powder

Boil chicken till done. Put in large bowl and using a hand mixer, shred your chicken (this will change your life). Add above ingredient and
1/2 c. motz cheese
1/2 c. cheddar
to chicken and fill 8-10 flour tortillas

combine
2 10 oz cans green enchilada sauce
1 c. cream

Sprinkle cheese on top and pour on enchilada sauce.

Bake for 30 min at 350 uncover for the last 10 min to brown the tops.

Top with guacamole and sour cream and serve with rice and salad greens.

Note: Chicken breasts can dry out if you want a more moist meet you can use chicken thighs (you will 8 thighs to 4 chicken breasts)
Also, I like to use some of my chicken broth as my rice water. It gives it a great flavor.

From: 
http://www.theartofcomfortfood.blogspot.com/

White Chicken Chilli

6 cans of Great Northern Beans
1 1/2 t garlic
2t cumin
4 cups diced ckn breasts
4 cups ckn broth
2 onions (diced)
2 cans of diced green chilies
1 1/2t oregano
1/4 t cayenne pepper
1/2 t pepper
12-16 oz of sour cream


Instructions from my friend Brie "I put the ckn broth in last and add the sour cream about 30 mins before we eat. You can add it earlier but I recommend you lower the temp and stir often if you add it earlier"

Wendys Chilli

2 lb ground beef

1 29 oz can tomato sauce

1 29 oz can kidney beans with liquid

1 29 oz can pinto beans with liquid

1 cup dried onions (1 medium chopped)

½ c diced green chilies

¼ cup celery (1 stalk)

3 medium tomatoes chopped

2 tsp cumin

3 T chili powder

1 ½ tsp black pepper

2 cups water

Crust-less Spinach Quiche

Ingredients:
8 cups fresh spinach roughly chopped
3 green onions, chopped
1 tomato
1 tsp salt
1/4 tsp pepper
1 tsp dry basil
1 tsp chopped garlic
5 eggs
1 15 oz ricotta cheese
1/2 c mozzarella cheese

Directions:
Cut vegetables.   Mix eggs and ricotta cheese, add spices and vegetables. Top with mozzarella.   Bake 375 for 40-50 minutes in pie dish.

Number Of Servings:8

Smooth Southwestern Black Bean Soup

1 cup (1/2 pound) dried black beans, cooked or 2 cans black beans
2 tsp lime juice (or more if you want it limier)
1 clove garlic, crushed
1 1/2 tsp cumin
16 oz salsa
1-2 tsp red pepper flakes (or to your desired heat level)
1/2 cup sour cream
chicken broth until the consistency you like
1 pound cooked, shredded chicken
shredded cheddar cheese, sour cream, avocado slices, cilantro (all optional)

Combine cooked beans, lime juice, garlic, cumin, salsa, red pepper flakes and sour cream and blend with an immersion blender or put in a blender in batches (please be careful since this is HOT if you just cooked your own beans). Put in sauce pan and add chicken broth until it’s the right consistency for you. We like ours thicker, so I didn’t add hardly any broth. Stir in chicken (or serve grilled chicken on the side). Add garnishes to individual bowls and serve.

Sesame Chicken

Ingredients:4 boneless skinless chicken breasts
1/2 cup corn starch
Canola Oil
1 1/3 cups water
1/4 cup sugar
2 Tbl. soy sauce
2 Tbl. oyster sauce
1/2 tsp garlic powder
2 Tbl. cornstarch
1 1/2 cups broccoli cut into small pieces
1/4 cup honey (this wasn't in the original recipe, but Candace added it)
Directions:Cut chicken into 1" cubes.   Put 1/2 cup cornstarch in plastic bag and toss chicken cubes in bag until well coated.   Add enough canola oil into your skillet to generously coat bottom.   Fry chickenuntil light brown.   While chicken is frying prepare sauce by mixing in saucepan, water, sugar, soy sauce, oyster sauce, garlic powder and cornstarch.   Stir mixture over medium heat until thickened and pour over chicken.   Simmer for 3 minutes.   Add prepared broccoli and steam until desired tenderness.   Stir in sesame seeds and serve over rice.

Easy Cheesy Chicken Bake

Ingredients:1 pkg. 6oz. Stove Top Stuffing Mix for Chicken
1 1/2 lb. boneless skinless chicken breasts cut into 1 inch pieces
1 bag (14 oz.) frozen broccoli florets, thawed, drained (I used fresh broccoli and I think I would have par boiled it first because it was a little crunchy, but not too bad)
1 can (10 3/4 oz.) condensed cream of chicken soup
1/2 cup sour cream (they had milk and I would change it to sour cream instead)
1 1/2   cup shredded cheddar cheese
Directions:Preheat oven to 400 degrees.   Prepare stuffing mix as directed on package.   Set aside.

Mix chicken and brocoli in 13x9 inch baking dish.   Add soup, sour cream and cheese; mix well.   Top with the prepared stuffing.

Bake 30 min. or until heated through.

Makes 6 servings, about 1 1/3 cups each

Nutrition per serving 480 calories

Crock Pot Pepper Steak

Description:Nummy!!!!   The flavor was delicious.   Sometimes when you try new recipes you might want to tweek it a little, but this one was great, no changes needed.
Ingredients:Round steak cut into 2" strips ( had three pieces of steak about 3 inches wide and 5 inches long that I had in the freezer)
garlic to taste (I used 3 cloves)
3 TBL oil
1 beef boullin cube
1/4 c. hot water
1 TBL corstarch
1 small onion (sliced in strips)
2 large green peppers (sliced in strips) (I used one green and one red)
1 14.5 oz can stew tomatoes with liquid
3 TBL soy sauce
1 tsp. sugar
1 tsp. salt
Directions:Heat oil and brown strips of meat with garlic.   Put in bottom of crock pot.   Mix boullin with hot water until dissolved then mix in cornstarch until dissolved. Pour over meat.   Layer onion, green pepper, tomatoes, soy sauce, salt and sugar.   Cook on high 3 to 4 hours or low 6 to 8 hours.

I served it over rice.

Number Of Servings:5 to 6 servings

Preparation Time:20 minutes

Easy Feta Chicken Bake

Description:Discover a Mediterranean twist on chicken with feta cheese
Ingredients:6 boneless skinless chicken breast halves (about 2 lb.)
2 Tblsp. lemon juice, divided (I added a little more)
1/4 tsp. salt
1/4 tsp. black pepper
1 c. crumbled feta cheese
1/4 c. finely chopped red pepper
1/4 c finely chopped parsley

(This is exactly how the recipe was, but I just used 2 large chicken breasts and used all the above ingredients, so it was covered pretty good.)
Directions:Preheat oven to 350 deg.   Arrange chicken in 13x9 inch baking dish. (I just used my 9x9 pan)

Drizzle with 1 Tblsp. lemon juice.   Season with salt and pepper.   Top with feta cheese, pepper and parsley.   Drizzle with remaining 1 Tblsp. lemon juice.   (I used about 6 Tblsp. of lemon)

Bake 35 to 40 minutes or until chicken is cooked through.   Makes 6 servings.

Gazpacho

Description:Cold veggie soup served with chips.
Ingredients:1 46 oz. can tomato or V-8 juice
1 16 oz can chicken broth
2 Tbsp salsa
2 Tbsp olive oil
3 Tbsp lemon juice
½ tsp crushed basil leaves
¼ tsp cumin
1 tsp sugar
1 each red, yellow, and green bell peppers
2 medium cucumbers
5 or 6 celery stalks
1 sweet onion or 2 bunches green onions (including green tops)
2 c fresh tomatoes (preferably cherry or grape)
4 to 6 avacados
Directions:Combine first 8 ingredients in a gallon jar.   Chop vegetables and add to juice mixture.   Refrigerate.   Serve cold with crackers or chips.  

Tips:   This is a delicious summer soup also is good with chopped cilantro, a dash of hot sauce, and a splash of balsamic vinegar

Number Of Servings:Serves 8 –  10

Minestrone Soup

Ingredients:1/2 lb Italian Sausage, cooked and drained
1 med onion, minced
2 stalks celery, sliced
2 carrots, sliced
1 lg potato, diced
1/3 med cabbage, sliced
1 28 oz can crushed tomatoes
1 tsp basil
1 tsp Italian seasoning
1 15 oz kidney beans, drained
2 qt chicken stock
Directions:Combine all ingredients and cook until vegetables are soft.

Number Of Servings:8-10

Chicken Noodle Soup

Ingredients:4 chicken breasts (cubed)
4-5 sliced carrots & celery
1 bunch sliced green onions
3-4 TBL parsley
1 package soup noodles
Broth:   2 quarts water
          8-10 chicken bouillon cubes
Boil above in broth
  Mix together and add to above
2 cans cream chicken soup
2 quarts milk
  Melt & add to above
1 square butter
1/2 cup flour
Add 1 package frozen peas
Directions:Cook and chop the chicken.
Boil vegetables in 2 qt water until tender.
Add noodles.
Mix milk and canned soup then add to soup.
Mix buter and flour then add to soup.
Add bouillon cubes and peas.

Saucy Pepper Steak

Ingredients:1 green bell pepper, cut into stirps
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small onion, cut into strips
1 lb. well trimmed boneless beef sirlion steak, cut into strips
2 cloves garlic, minced
½ tsp. black pepper
3 TBL lite soy sauce
½ cup Kraft original barbecue sauce
2 cups hot cooked brown rice
Directions:Heat large non stick skillet sprayed with cooking spray on medium high heat.   Add bell peppers and onions; cook and stir 6 to 8 minutes, or until vegetables are crisp-tender.   Transfer to large bowl, cover to keep warm.

Add meat, garlic and black pepper to same skillet; cook and stir 3 minutes.   Add soy sauce, cook 1 min. or until meat is cooked through, stirring occasionally.   Add barbecue sauce, cook until heated through.

Spoon meat mixture into bowl with vegetables; toss gently.   Serve over rice.

Makes 4 servings.   Calories 330