Chocolate and other food groups

Honey Glazed Cashew Chicken Stirfry 1/4 c. orange juice or 1 orange, juiced 1 tsp. cornstarch 1 Tb. honey 1 Tb. oil 2 chicken breasts, cut into thin strips 1/2 medium onion, sliced thin 1 clove garlic, minced 1 c. carrots, sliced or julienned 1/3 c. cashews red pepper flakes 1 c. hot cooked rice In small bowl, combine orange juice, cornstarch, and honey, set aside. Heat oil in large skillet over high heat. Add chicken, onion and garlic. Stir fry 4-5 minutes, until chicken is no longer pink. Add carrots. Cover and cook 3-4 minutes. Add orange juice mixture, cook and stir 1-2 minutes or until sauce thickens. Stir in cashews and red pepper. Serve over rice. Serves 2.

Ready in less than 30 minutes Curried Chicken Strips 1 lb. chicken breasts 2 Tb. oil or butter 1 large bell pepper, cut into strips 1 medium onion, sliced 1 tsp. curry powder 3/4 tsp. salt 1 c. half and half or 5 oz. evaporated milk Cut chicken into long strips. In large skillet over hot oil, cook green pepper and onion until tender. Add curry powder and salt, cook 1 minute longer. Add chicken to skillet. Over high heat, cook until chicken is done, about 3-5 minutes. Reduce heat to medium, stir in milk and cook until mixture thickens slightly. Makes 4 servings. Serve over rice. Banana Berry Compote 1/2 c. orange marmalade 1/4 c. orange juice 1/2 tsp. allspice 2 medium bananas, sliced 1 pint strawberries, cut in half 1 c. blueberries In large bowl, combine orange marmalade, orange juice, and allspice. Add fruit and toss gently. Serves 4. High in potassium and vitamin C.

Ready in less than 30 minutes Cranberry-Glazed Turkey 1 lb. turkey cutlets or 1 lb. turkey breast, sliced thin (freeze slightly before slicing) 3 Tb. butter 1 medium onion, sliced 1/2 c. cranberry orange sauce 1/2 tsp. sage 1/2 tsp. salt pepper Pound turkey cutlets until about 1/8" thickness. In large skillet over medium high heat, melt butter. Cook turkey cutlets, a few at a time, until tender and lightly browned on each side, about 3 minutes. Remove turkey to plate and reserve. In dripping, cook onion until tender. Add cranberry sauce, sage, salt and pepper to taste, plus 1/2 c. water. Cook until boiling, then scrape up pan. Serve sauce over turkey. Serves 4. Can substitute chicken for turkey.

I tried this recipe a long time ago. I've updated it a bit, and it tastes even better. Chicken Italian Style 1 Tb. olive oil 1 lb. chicken thighs, boneless and skinless 1/2 lb. mushrooms, quartered 1 clove garlic, minced 1 10 oz. pkg. frozen green beans 1 red bell pepper, sliced 1 16 oz. can Italian tomatoes 1/2 tsp. Tabasco In medium skillet, heat oil over medium heat. Pat chicken dry then season chicken with salt and pepper. Cook chicken until browned on all sides, then remove to a plate. In the skillet, cook mushroom and garlic until tender. Return chicken to skillet, adding green beans, bell pepper, and undrained tomatoes. Add Tabasco sauce to taste. Cook until boiling, then reduce heat to a simmer and cover. Cook for 15 minutes over low heat, or until chicken and vegetables are tender. Serves 4. Great over rice or with pasta.

Hello again! I'm back at last with a couple of yummy recipes. Here's one for Tandoori-Style Chicken. Surprisingly, my kids ALL liked this one. It helped that it smells AMAZING while it's cooking. It's spicy, but not too hot. If you want it hotter, add more cayenne. No pictures, sadly, but maybe next time. Oh, and wear an apron. This stuff stains. TANDOORI STYLE CHICKEN with freezer meal options 1/2 c. plain yogurt 2 Tb. lemon juice 2 tsp. paprika 1/2 tsp. salt 1/2 tsp. ground cayenne pepper 1/2 tsp. cumin 1/2 tsp. ginger 1/2 tsp. turmeric 1/8 tsp. pepper 2 garlic cloves, minced ( double these ingredients for a freezer meal ) 4 boneless skinless chicken breasts, about 1 lb. In small bowl combine all  marinade ingredients. Cut each chicken breast into strips and add to marinade. I like to use a Ziploc bag - then you can throw the whole thing away when you're done. ( For freezer options, throw the whole thing in the freezer at this point along wi...

This was originally called Trinidad Chicken, but I didn't have one of the ingredients, so it wound up being Yellow Chicken. Despite a little hesitation on the kids' parts, we agreed it was good stuff. Yellow Chicken 2 large chicken breasts, halved or 1 lb. chicken breasts, boneless and skinless 1 c. milk 2 Tb. butter or magarine, softened 1/2 tsp. salt 1/2 tsp. ginger 1/2 tsp. turmeric (that's what makes it yellow) In large bowl, combine chicken with milk; let stand 30 minutes. Preheat oven to 400. Remove chicken from milk and place in 2 quart baking dish. Bake 10 minutes; remove from oven and reduce heat to 350. In small bowl, mix softened butter with salt and spices. Spread over chicken pieces. Bake 15 to 20 minutes or until chicken is tender and done. Great with couscous.

Not the nasty thing in the TV dinner! Alton's Salisbury Steak 4 (1/2 pound) beef cube steaks Flour Salt and pepper 3 Tb. butter 2 Tb. canola oil 1/2 medium onion, sliced at an angle 2 Tb. minced garlic 1/2 lb. brown mushrooms, sliced 3/4 c. broth or juice 1 Tb. Worcestershire sauce 1/2 Tb. dijon mustard 3/4 c. stock Preheat oven to 275. Lightly season steaks and flour with salt and pepper, then dredge steaks in flour and shake off excess. Add 1 Tb. each of butter and oil to hot saute pan. Brown the steaks, 2 at a time, adding more butter and oil if needed, about 4 minutes a side. Remove the steaks to a plate. Pour off any grease from pan and add remaining butter. Add the onion, garlic, and mushrooms to pan and saute until nicely caramelized, then deglaze the pan with the broth. Mix in remaining ingredients and stir to combine. Return the steaks to the pan, cover, and cook in the oven for 25 minutes. Serves 4

Alton's Chicken Piccata 2 boneless chicken breasts, cut in half salt and pepper Flour 2 Tb. oil 3 b. butter 1/2 yellow onion, chopped 3 cloves garlic, minced 6 scallions, chopped 1/3 to 1/2 c. broth Juice of 1 large lemon 1 Tb. capers, rinsed and lightly crushed 2 Tb. chopped parsley 1 lemon, sliced thinly Place chicken breasts between plastic wrap and pound until 1/4 inch thick. Season chicken with salt and pepper, dredge in flour, and shake off excess. In heavy skillet, heat oil and 2 Tb. butter. When oil is hot, add chicken and cook, turning only once, until brown on both sides. Remove chicken to plate and set aside. Pour off remaining grease, then add remaining Tb. butter. Add onion and saute until transparent. Add garlic and scallions and saute 1 more minute. Sprinkle 1 tsp. of flour over vegetables and toss to combine. Deglaze pan with broth and lemon juice. Add capers and toss to combine. Return chicken to pan, cover, and reduce heat to low, simmering until chicken is cooked...

Also from his cookbook, I'm Just Here for the Food. Savory Savoy Wraps 8 large Savoy cabbage leaves 1/2 lb. sweet Italian sausage, cooked and crumbled 1 c. peeled apple slices 1 tsp. cinnamon 1 c. finely diced potatoes Salt and pepper Lightly blanch cabbage leaves by immersing them in boiling salted water for 30 seconds, then immerse in ice water to cool. Drain and pat dry with a towel. In a mixing bowl, combine all ingredients except cabbage leaves and season with salt and pepper. Lay out a cabbage leaf, inside down, and make a small pile of filling in the center. Roll into a tight package. Repeat with remaining leaves and filling, placing the rolls in a steamer basket, seam side down. Put enough water in a pot to come almost to the bottom of the steamer and bring to a boil. Put the lid on the pot slightly askew to allow steam to escape. Steam for 8 to 10 minutes. Makes 2 main dish servings or 4 appetizers.

Lemon Herb Flank Steak We had this for Christmas dinner this year. Super yummy! For Steak: 2 lemons 2 Tb. oil 1 Tb. garlic 1 tsp. black pepper 1 tsp. oregano 1 tsp. rosemary 1 tsp. thyme 1 tsp. salt 1 flank steak, about 1 1/2 lbs. Grate peel from lemons; set aside for later. Cut the lemons in half and squeeze to make 1/4 c. juice. In a large Ziploc bag, combine 1 Tb. grated lemon peel, lemon juice, oil, and herbs. Set aside remaining lemon peel. Using a large knife, cut several diagonal slashes into steak to prevent curling during cooking. Add steak to marinade in Ziploc bag. Chill for at least 1 hour.  Preheat broiler. Broil for about 5 minute on each side for medium, brushing twice with marinade. Transfer steak to cutting board. Slice on a diagonal. Place lemon butter slices on hot steak; serve immediately. Serves 6. Lemon Butter: 1/4 c. butter or margarine, softened 1/2 tsp. minced garlic 1/2 tsp. thyme 1/4 tsp. salt 1/4 tsp. black pepper Remaining lemon peel In small bowl, combine ...

Southwestern Turkey Soup 3-4 c. chicken broth 2 c. chopped cooked turkey 1 carrot, diced 1 celery stalk, diced 1 can pinto beans, drained and rinsed 1 tsp. hot sauce 1 tsp. sage 1-3 cloves garlic, depending on taste 1 c. medium shell pasta or macaroni Combine broth and turkey, carrot, celery, beans, and pasta. Let simmer for 15 to 20 minutes, or until carrots are cooked. Add seasonings and black pepper. Serves 4-6.

From my Aunt Viola Tallarini 1 lb. ground beef 7 oz. can corn 4 oz. can tomato sauce 1/2 c. water 1 onion, chopped 1 green pepper, chopped 16 oz. noodles 1/2 c. sliced olives Cheddar Cheese Brown meat with onion and pepper. Add corn, tomato sauce, and salt and pepper. Mix in noodles and olives. Pour onto greased casserole dish and top with cheese. Bake at 45 at 350 degrees until heated through and cheese is melted.

From my neighbor, Nadine Taco Soup 1 lb. ground beef 1 onion, diced 1 pkg. taco seasoning 8 oz. can tomato sauce 16 oz. can stewed tomatoes 15 oz. can corn, drained 15 oz. can kidney or black beans, rinsed 2 c. grated cheese Hot sauce Cook ground beef and onion together in large stock pot until browned. Add seasoning and stir until well blended. Add tomato sauce, stewed tomatoes, corn, and beans. Cook over medium heat until heated through. Stir occasionally. Taste and season with hot sauce. Spoon into bowls and top with cheese. Serve with corn chips. 

Pineapple Pork Chops 3 c. soft bread crumbs (5 slices bread) 8 oz. can pineapple chunks in juice, drained (reserve juice) 1 stalk celery, chopped 1 small onion, chopped 3 Tb. oil 1/2 tsp. salt 1/4 tsp. ground sage 1/8 tsp. cinnamon 6 pork chops Combine bread crumbs, pineapple, celery, onion, oil, salt, sage, and cinnamon in large bowl. Mix well. Place pork chops in 13 x 9 pan. Drizzle 2 Tb. pineapple juice over meat; season with salt and pepper. Spoon bread mixture over meat. Bake uncovered at 350 for 50 minutes, or until tender. Serves 6.

Curried Chicken Strips 1 lb. chicken breasts 2 Tb. oil 1 green pepper, cut into strips 1 small onion, diced 2 ts. curry powder 3/4 ts. salt 1 c. evaporated milk Cut chicken breasts into strips. In large skillet, cook pepper and onion in hot oil, stirring often. Stir in curry powder and salt; cook 1 minute. Add chicken to skillet. Over high heat, cook until chicken is no longer pink, about 3 to 5 minutes, stirring often. Reduce heat to medium; stir in cream; cook until mixture thickens slightly. Serves 4. Serve with rice.

Tortilla Pizza 1/2 lb. ground beef 1 small onion, diced 1 ts. chili powder 1/2 c. taco sauce 1/8 ts. cumin 4 tortillas 1 c. shredded Monterey Jack cheese 1 red bell pepper, cut into strips 1 green bell pepper, cut into strips Cook ground beef and onion until meat is browed. Stir in spices; cook 1 minute more. Add taco sauce and heat to boiling. Reduce heat to low; cover and simmer for 5 minutes. Preheat oven to 350. Place tortillas on large cookie sheet. Stir half of cheese into ground beef. Top tortillas with ground beef mixture, pepper strips, and remaining cheese. Bake 5 minutes or until cheese melts. Serves 4.

This makes a tasty and refreshing pasta salad that is not your ordinary pasta salad. Tangy Tortellini Salad 8 oz. can tomato sauce  1/2 c. oil 1/3 c. red wine vinegar 1/2 tsp. seasoned salt 1/4 tsp. garlic powder 1/4 tsp. celery seed 1/4 tsp. black pepper 1/4 tsp. oregano 7 oz. pkg. tortellini, cooked, rinsed and drained 1 c. julienne cut salami or ham 1 c. julienne cut red bell pepper 2 oz. can sliced olives 1/4 c. chopped red onion Lettuce leaves In medium bowl, whisk together tomato sauce, oil, vinegar, and seasonings. Cover; refrigerate until ready to use. In large bowl; combine tortellini, salami or ham, peppers, olives, and onions. Arrange on lettuce leaves. Whisk dressing again; pour over pasta mixture.

This was a recipe from a family friend I got years ago. Dee's Tuna Macaroni Salad 8 oz. shell macaroni, cooked and drained 1 c. celery, chopped 3 green onions, chopped 1/2 c. green pepper, chopped fine 9 oz. can tuna, drained well 3/4 c. mayonnaise 4 oz. jar pimientos, chopped and drained 1 c. sour cream 1/2 c. sweet pickles, chopped fine 1 c. green peas, cooked and drained 1/2 c. cheddar cheese, cubed salt and pepper Mix mayonnaise, sour cream if desired, and chopped pickles. Toss remaining ingredients with dressing and serve.

One of my favorite meals for cold, blustery weather. We usually serve it with cornbread White Chicken Chili 1 medium onion, finely chopped 3 Tb. olive oil 4 oz. can chopped green chilies, drained 3 Tb. flour 2 tsp. ground cumin 2 cans Great Northern beans 1 can chicken broth, low sodium 1 1/2 c. finely chopped cooked chicken Shredded Monterey Jack cheese In large skillet, cook onion until transparent. Add chilies, flour, and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until heated through. Garnish with cheese.

This is from the Make a Mix Cookbook and it's been a popular recipe at my house. Ellen loves these meatballs; in fact, she prefers them to 'store bought' ones. Meatball Mix 4 lbs. lean ground beef 2 eggs, slightly beaten 1 c. dry bread crumbs 1/2 c. finely chopped onion 1 Tb. salt 1 tsp. pepper 1 1/2 c. milk Preheat oven to 375 degrees. Combine all ingredients and mix well. Shape mixture into 1 1/2 inch meatballs. Bake in a mini muffin pan for best result, or place on an ungreased baking sheet with an edge and bake for 25 to 30 minutes or until done. If using a baking sheet, turn once during cooking. Remove immediately and drain on paper towels. When cooled, put 20 meatballs each into 4 freezer containers, leaving 1/2 inch space at top. Seal and label. Freeze. Use within 3-4 months. Makes about 80 meatballs. I separated out 1/4 of the mix for Asian meatballs and added 1/2 tsp. red pepper flakes. Then I added 1 1/2 to 2 tsp. Italian seasoning to the rest and made Italian mea...