Chili's Lettuce Wraps

Yield: 4-6

1 tablespoon oil
4 chicken breasts
3 green onions
1/4 cup minced water chestnut
1/4 cup sliced almonds
4 -6 lettuce leaves

Stir Fry Sauce

1/4 cup water
1 teaspoon cornstarch
1/3 cup soy sauce
1/4 cup sugar
1/4 cup vinegar
1 tablespoon oil
2 teaspoons sesame seeds
1 teaspoon red pepper flakes
1 teaspoon chili oil
1/2 teaspoon minced ginger

Sesame Ginger Dipping Sauce

1/4 cup water
3/4 teaspoon cornstarch
1/3 cup sugar
1/3 cup vinegar
1/4 cup soy sauce
1 teaspoon minced ginger
1 teaspoon oil
1/2 teaspoon sesame seed
1/4 teaspoon minced garlic
1 dash red pepper flakes
1 dash parsley

Peanut Dipping Sauce

1/2 cup peanut butter
1/3 cup water
2 tablespoons vinegar
1/2 teaspoon minced ginger
1/8 teaspoon crushed red pepper flakes
1/4 cup sugar
1/4 teaspoon minced garlic
1/2 teaspoon chili oil
1/2 teaspoon oil
1 tablespoon brown sugar

Directions: 

Stir fry sauce: combine water and cornstarch and stir until cornstarch is dissolved.
Add this to the other stir fry sauce ingredients in a small saucepan over medium heat.
Bring to boil, then reduce heat and simmer till thick.

Sesame ginger dipping sauce: combine water and cornstarch in and mix until cornstarch is dissolved. Combine this solution with the other dipping sauce ingredients in small pan over medium heat. Bring to boil, then reduce heat and simmer for 2 minutes.

Peanut dipping sauce: combine ingredients in a pan over medium low heat. Heat while whisking until sauce becomes smooth. Remove from heat when done.

1. Heat 1 Tbsp of oil in a large skillet over medium heat.
2. Cook chicken breasts until done, turning every couple of minutes Remove to a cutting board and slice it into strips with a sharp knife.
3. Keep the pan hot.
4. Put chicken back in the same pan over medium/high heat, and add water chestnuts.
5. Heat for 1 minute.
6. Add 5 Tbsp of stir fry sauce to the chicken and heat for 2 minutes, stirring often.
7. The sauce should be bubbly.
8. Add the sliced green onions and stir.
9. The chicken is done.
10. Spoon on to lettuce"cups".
11. Serve with the dipping sauces on the side.

Read more at: http://www.food.com/recipe/chilis-lettuce-wraps-15870?oc=linkback

Slow Cooker Beef Stroganoff

Prep Time: 15 min     Total Time: 8 hrs 15 min     Servings: 8 servings

Ingredients

• 2  pounds beef stew meat
• 1  cup chopped onion 
• 1  can (10 3/4 ounces) condensed cream of golden mushroom soup
• 1  can (10 3/4 ounces) condensed cream of onion soup (celery as sub)
  mushrooms
  1/4  teaspoon pepper
• 1  package (8 ounces) cream cheese, cubed
• 1  container (8 ounces) sour cream
• 6  cups hot cooked noodles or rice

Directions

• In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
• Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
• Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.

From: Green Giant recipes

Chinese Lion's Head Soup

Prep Time: 15 Minutes     Ready In: 35 Minutes Servings: 4

Ingredients:

• 1 pound ground pork
• 1 egg
• 1 tablespoon cornstarch
• 2 teaspoons sesame oil
• 1 tablespoon minced fresh ginger root
• 1 teaspoon salt
• 2 green onions, chopped and divided
• 1 tablespoon vegetable oil
• 1 head napa cabbage, cored and cut into chunks
• 2 cups low-sodium chicken broth
• 2 cups water, or as needed
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil

Directions:

1. Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
3. Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.

From: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=135367&origin=detail&servings=4&metric=false

Mango and Avocado Salad

Ingredients

1 tablespoon balsamic vinegar
1 tablespoon lime juice
2 tablespoons extra-virgin olive oil
2 mangos, cubed
2 avocados, cubed
1/2 small red onion, diced
Salt and freshly ground black pepper

Directions

In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.

Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/mango-and-avocado-salad-recipe/index.html?oc=linkback

Ranch Dressing

Makes 1 1/2 C

1 cup mayonnaise
1/2 cup sour cream (or buttermilk for better pouring)
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Directions

1. In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

GROUND BEEF STROGANOFF

1 pound ground beef, lean
1 small onion, chopped (sub w/shallots and garlic)
1/2 teaspoon garlic salt
1/4 teaspoon pepper
10 3/4 ounces cream of mushroom soup, condensed
Mushrooms
3/4 cup sour cream, or yogurt (start w/1/2 c?)

 

In medium skillet, brown ground beef and onion; drain excess fat. Stir in garlic salt, pepper, soup and mushrooms. Simmer covered, 15 to 20 minutes. Stir in sour cream; heat through, but do not boil. Serve over rice, noodles or chow mein noodles.

Linguine with Shrimp Scampi

Serves: 3

Ingredients

Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Directions

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_32175_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback