Szechuan Noodles With Spicy Beef Sauce

Tired of using ground beef the same old way? Try this spicy dish! Feel free to double the sauce if you like it really saucy! Update: the hoisin sauce is quite sweet, so you might start off with just a little and work your way up!
Ingredients:

• 1 lb ground beef
• 1 1/2 cups chopped onions
• 2 teaspoons minced garlic
• 1 1/2 teaspoons minced fresh ginger
• 1/2-1 1/2 teaspoon dry crushed red pepper (start off with just a little and work your way up)
• 2 tablespoons sesame oil
• 2 tablespoons cornstarch
• 3/4 cup beef broth
• 1/3 cup hoisin sauce
• 2 tablespoons soy sauce
• 8 ounces vermicelli, cooked
• 1/2 cup sliced green onion

Directions:

1. Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
2. Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
3. Combine cornstarch and beef broth, whisking until smooth.
4. Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
5. Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
6. Stir in ground beef.
7. Toss with hot cooked pasta, and sprinkle with sliced green onions.
8. Yield: 4 servings.

Garlic Brown Sugar Chicken

The house smells wonderful while this is cooking!
Ingredients:

• 1 large chicken, cut into serving pieces
• 1 cup packed brown sugar
• 2/3 cup vinegar
• 1/4 cup Sprite or 1/4 cup 7-Up soda
• 2 -3 tablespoons minced garlic
• 2 tablespoons soy sauce
• 1 teaspoon pepper (regular black or cayenne)

Directions:

1. Place chicken in crock pot.
2. Mix all remaining ingredients and pour over chicken.
3. Cook on low for 6-8 hours.
4. Serve over rice or noodles.
5. You can thicken the juices after cooking with a little cornstarch.

Kung Pao Chicken

This is a recipe that I've used for years. It's so quick and easy for a week night meal and has such wonderful flavor.
Ingredients:

• 1 lb boneless skinless chicken breast, cut into 1 inch pieces
• 1 tablespoon cornstarch
• 2 teaspoons light sesame oil or 2 teaspoons vegetable oil
• 3 tablespoons green onions, chopped with tops
• 2 garlic cloves, minced
• 1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
• 1/2 teaspoon powdered ginger (can use fresh grated if preferred)
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 1/3 cup dry roasted peanuts
• 4 cups cooked rice, hot

Directions:

1. Combine chicken and cornstarch in small bowl.
2. Toss to coat.
3. Heat oil in large non-stick skillet or wok on medium heat.
4. Add chicken.
5. Stir fry 5- 7 minutes or until no longer pink in center.
6. Remove from heat.
7. Add onions, garlic, red pepper and ginger to skillet.
8. Stir fry 15 seconds.
9. Remove from heat.
10. Combine vinegar, soy sauce and sugar in small bowl.
11. Stir well.
12. Add to skillet.
13. Return chicken to skillet.
14. Stir until chicken is well coated.
15. Stir in nuts.
16. Heat thoroughly, stirring occasionally.
17. Serve over hot rice.

Best Grilled Pork Chops

This is a simple recipe I have adapted from Company's Coming.It is simple to throw together the marinade in the morning before going off to work and coming home to an easy dinner to prepare at night.
Ingredients:

• 1/2 cup water
• 1/3 cup light soy sauce
• 1/4 cup vegetable oil
• 3 tablespoons lemon pepper seasoning
• 2 garlic cloves, minced
• 6 pork loin chops, fat removed

Directions:

1. In deep bowl mix all marinade ingredients.
2. Marinate at least 2 hours.
3. Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done. Cooking time for second side is shorter by 1-2 minutes. 3/4" or thinner, 5-6 minutes maximum per side, thicker than 3/4" 6-7 minutes maximum per side.
4. DO NOT OVER_GRILL, chops will become tough.
5. After 2 minutes grilling on a side, rotate chops 45 degrees for even cooking.
6. Turn over when juices pool on upper surface and meat appears to be cooked half-way through.

Easy Breakfast Casserole

This is a tasty and easy breakfast casserole. Serve with a bowl of fresh fruit. Wonderful!
Ingredients:

• 2 cups dry chicken stove top stuffing mix (from the canister)
• 2 cups milk
• 1 1/2 cups cubed ham (or use Bob Evans Sausage, cooked, drained well, and crumbled)
• 6 eggs, beaten
• 1 cup cheddar cheese, shredded
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly grease a 9 x 12 baking dish.
3. Mix all the ingredients together.
4. Pour into prepared baking dish.
5. Bake for about 45 to 50 minutes or until set.

Chicken Tikka Masala

This recipe is my favorite Indian recipe so far... it tastes authentic! It's just like the Chicken Tikka Masala at my favorite Indian restaurant, and that's a first.

Ingredients:

• 1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes

Marinade

• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons ground red pepper
• 2 teaspoons black pepper
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 piece minced ginger (1-inchinch" long)
• 6 bamboo skewers (6-inchinch")

Sauce

• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• 1 jalapeno, minced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garam masala (buy in Indian market)
• 1/2 teaspoon salt
• 1 (8 ounce) can tomato sauce
• 1 cup whipping cream
• 1/4 cup chopped fresh cilantro

Directions:

1. Soak bamboo skewers in water.
2. Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.
3. Discard marinade.
4. For sauce, melt butter on medium heat.
5. Add garlic & jalapeno; cook 1 minute.
6. Stir in coriander, cumin, paprika, garam masala & salt.
7. Stir in tomato sauce.
8. Simmer 15 minutes.
9. Stir in cream; simmer to thicken- about 5 minutes.
10. Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
11. Remove chicken from skewers; add to sauce.
12. Simmer 5 minutes.
13. Garnish with cilantro Serve with basmati rice, naan or pita bread.
14. Note: You can make your own garam masala. McCormick also makes garam masala; it's available in super markets.

Tuna Casserole

Good and creamy, got it from my bosses wife who got it from her mother-in law.
Ingredients:

• 8 ounces egg noodles
• 1 (10 1/4 ounce) can cream of celery soup
• 1/2 cup mayonnaise
• 3/4 cup evaporated milk
• 1 cup grated cheddar cheese, divided
• 1/2 cup finely chopped celery
• 1/2 small onion, finely chopped
• 4 ounces mushrooms, drained (optional)
• 1 teaspoon black pepper
• 1 (7 ounce) can tuna, with juice

Directions:

1. Cook egg noodles to al dente in boiling salted water; drain well.
2. Preheat oven to 325°F.
3. Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese.
4. Sprinkle reserved cheese over the top.
5. Bake for 30 minutes.
6. Serve hot.