My Home Recipe

2 tsp Sugar
2 Whole chicken breasts, boned, skinned and cut into 3/4 Inch cubes
1 tsp White vinegar
1/4 - c Vegetable oil
1/2 To 1 tsp crushed red pepper flakes
1 tbsp Soy Sauce
1 tbsp Chinese Rice wine or dry sherry
3 Green onions, sliced diagonally
2 tbsp Soy Sauce
1 tbsp Minced fresh ginger
1 tbsp Cornstarch
1/2 c Unsalted cashews

How To Cook :

1. Cook Rice according to package directions.
2. Marinate chicken in 1 Tbsp soy Sauce and Rice wine for 30 minutes.
3. Combine 2 Tbsp soy Sauce, cornstarch, Sugar and vinegar and set aside.
4. Heat oil in wok or skillet. Add red pepper to taste and cook until black.
5. Add chicken and stir-fry for 2 minutes.
6. Remove chicken. Add green onions and ginger and stir-fry for 1 minute.
7. Return chicken to wok. Cook 2 minutes.
8. Stirring constantly, add soy Sauce mixture and any remaining chicken marinade.
9. Add cashews. Serve over cooked Rice

Ingredients:
1 1/2 pounds chicken — or beef cut into stir fry strips
4 tablespoons butter — divided
1/2 onion — sliced thin
1 clove garlic — finely chopped
1/2 cup water
1 chicken bouillon cubes — or 2
1 pint sour cream — 1 medium container (pint?)
dash mustard
pepper
dill seed — optional

How to Prepare:

1. In skillet melt 2 tablespoons butter and add onion and garlic (and sliced fresh mushrooms or canned if you like).
2. Brown on low heat (not to burn garlic) and cook until onion is carmelized.
3. Remove from pan and set aside.
4. In same skillet add 2 tablespoons butter and meat strips.
5. Add pepper and dill seed. Cook until well browned and butter has cooked away.
6. Then add 1-2 boullion cubes (beef or chicken) and 1/2 cup water.
7. Continue cooking until all moisture has gone and beef/chicken is coated nicely.
8. Turn heat to low and add sour cream, 1 small squirt regular mustard.
9. Add onions and garlic (and mushrooms if used)
10. Stir well and heat through without boiling.

Ingredients:
8 ounces cream cheese
1 onion
chivesbacon
chicken - bones in — bones out, pounded flat - any way you like it

How to Prepare:

1. Chop onion, mix with chives an cream cheese.
2. Bones in chicken - chicken in baking dish, cream cheese mixture on top, cover with bacon slices.
3. Boneless chicken - layered - bacon, chicken, cream cheese mixture, chicken, bacon.
4. Pounded chicken - roll cream cheese mixture in center, wrap bacon around rolls.
5. Bake 350 for about an hour.

Ingredients:
2 Cornish Game Hens
Salt, pepper, and nutmeg — to taste
4 Ounces Cream Cheese
2 Heads Garlic
2 Tablespoons Butter

How to Prepare:

1. Rinse hens, pat dry; reserve giblets for another use.
2. Sprinkle hens with salt, pepper and nutmeg.
3. Mix garlic with cream cheese and butter.
4. Place half of mixture inside each hen, and some under skin as well.
5. Place hens, breast side up oven dish, and cover with aluminum foil.
6. Set oven to 450 degrees. Bake until hens are tender and light brown, about 1 1/4 hours.
7. Remove cover; bake about 10 more minutes, until brown.
8. Serve with cooking juices over hens.

Ingredients:
2 Boneless skinless chicken breasts — pounded thin (2 to 3)
salt to taste
garlic powder to taste3 tablespoons pesto sauce — (3 to 4)
1/2 cup heavy cream
2 tablespoons Olive Oil

How to Prepare:

1. Sprinkle chicken with salt and garlic powder on both sides to your desired taste.
2. Brown chicken in frying pan then put approximately one tablespoon of Pesto on each piece of chicken and spread around to cover.
3. Add Heavy Cream and an additional tablespoon of Pesto to pan and stir with wisk.
4. Heat until sauce starts to thicken. I like to add a little Arrowroot or Not-Starch to help thicken.
5. Serve chicken breasts with sauce on top and over your fresh cooked vegetables. Delicious!

Ingredients:
1 pound chiken Boiled and deboned. — (1 to 5)
8 broccoli flowerets
1 cup mayonnaise
1/2 cup sour cream
1/2 cup chicken stock12 ounces cheddar cheese
3 tablespoons frenchfried onions
3 tablespoons bacon bits
1 1/2 teaspoons curry powder

How to Prepare:

1. Boil and debone chicken. Boil broccoli and drain.
2. Mix mayo,sour cream,chicken stock and curry powder.
3. Arrange shredded chicken on bottom of casserole dish, then broccoli.
4. Pour mayo mixture over the chicken and the broccoli.
5. Layer cheddar cheese and then onions and bacon.
6. Bake in a 350 degree oven for 25 minutes.
7. Allow to cool for five minutes and then serve.

Ingredients:
Marinade:
1 tablespoon grated onion
1/2 tablespoon ground ginger
1/2 tablespoon ground or minced garlic
1 tablespoon white vinegar
1 teaspoon soy sauce
Salt by estimateCoating:
1 tablespoon arrowroot (or any other cornstarch substitute)
1 tablespoon cream cheese

How to Prepare:

1. Marinate the chicken wings in the above marinade for 4 - 8 hours (or overnight to really mix in the flavors) in the refrigerator.
2. Drain and combine wings with the cream cheese & arrowroot mixture — just toss it all together and mix well (tip: use your hands).
3. Then deep fry in very hot oil till browned on the outside.
4. Drain on paper towel and enjoy with a tall cool drink.
5. Cooking time varies but this should not be overcooked — just till the inside is no longer pink.
6. Generally if the outside is evenly browned to a rich golden brown, these are done.
7. For best results keep the skin on. 8 to 12 chicken wings

Ingredients:
Marinade:
1 cup plain yogurt
2 Tablespoons lemon juice
2 teaspoons each: ground cumin, ground red pepper, freshly ground black pepper
1 teaspoon each: cinnamon, salt
1 piece (1/2 inch long) ginger root, minced (I used 1 tsp ground ginger)
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 inch cubesSauce:
1 tablespoon unsalted butter
2 cloves garlic, minced
1 jalapeno chili, minced
2 teaspoons
ground coriander
1 teaspoon each: ground cumin, paprika, garam masala, see note
1/2 teaspoon salt
1 can (8 oz) tomato sauce
1 cup
whipping cream
1/4 cup chopped fresh cilantro

How to Prepare:

1. For marinade, combine yogurt, lemon juice, cumin, red pepper, blackpepper, cinnamon, salt and ginger in medium bowl or food-safe plastic bag. Stir in chicken and marinate in refrigerator for 1 hour.
2. For sauce, melt butter in large deep skillet over medium heat. Addgarlic and jalapeno and cook 1 minute. Stir in coriander, cumin, paprika,garam masala and salt. Stir in tomato sauce and
simmer 15 minutes. Stir incream and simmer until sauce thickens, about 5 minutes. Add choppedcilantro.
3. Meanwhile, heat grill to medium high (or heat broiler). Thread chicken onskewers and discard
marinade. Grill or broil chicken until cooked through,about 8 minutes.
4. Remove chicken from skewers and add to sauce. Simmer about 5 minutes.

Ingredients :
2 lbs Spareribs
1 Clove Garlic
2 tbsp Dark soy Sauce
1/2 tsp Hot Chili oil (omit with Chap Sam Sauce)
2 tbsp soy Sauce
3 tbsp Orange honey
1 Green onion
3 tbsp “Koon Chun” Hoisin Sauce (or Chee Hou or Chap Sam Sauce)
1 tbsp Dry Marsala

How To Cook :

1. Chop ribs into 2″ sections.
2. Mix remaining ingredients and marinate ribs in mixture for 4-6 hours, turning several times.
3. If you marinate overnight, keep refrigerated, and allow to warm up before baking.
4. Preheat oven to 350 degrees.
5. Drain ribs, saving marinade.
6. Place ribs on rack in roasting pan.
7. Bake at 325 degrees for 45 minutes, basting every 15 minutes.
8. Turn up heat to 375 and finish undisturbed for 15 minutes, until slightly crusty.

Ingredients:
1 pound ground turkey — or beef
1 jar pasta sauce (I used Classico Tomato & — it was lowest in carbs)
Pesto
1 tablespoon dried onions — minced
8 savoy cabbage leaves — savoy is an oblong cabbage
1 pound ricotta cheese
1/2 cup grated parmesan cheese — divided
1/2 teaspoon Italian seasoning
2 eggs

How to Prepare:

1. Brown ground turkey or beef & onion in large skillet.
2. Add sauce, stir and simmer over low heat.
3. Meanwhile, wash cabbage leaves, then dunk each one in boiling water for 30 seconds, followed by ice water for 30 seconds.
4. Lay flat to dry. Mix ricotta, 1/3 c. parmesan, seasoning and eggs. Stir well.
5. Cut cabbage leaves into uniform size by cutting off some of the thick stalk ends.
6. Put 1/8 of cheese mixture onto thick end of each leaf, then roll up.
7. Place in greased 9 x 12 casserole dish. Repeat with remaining cabbage leaves.
8. Spoon turkey or beef sauce over top of cabbage rolls, sprinkle with remaining parmesan, cover tightly with foil, and bake at 350¼ for 1 hour

NOTES : Counts for cabbage, pesto, and pasta sauce not included in totals.