This is a great way to use up leftover spaghetti and takes only 5 minutes to make, the amounts are really only a guideline so feel free to adjust amounts to taste, this also works well using Chinese soba noodles and make this as spicy as you like or you may omit the chili flakes

The cooked spaghetti must be cold from the refrigerator before adding to the skillet so make certain to rinse the pasta well under very cold water then refrigerate until cold, if desired add  in 1-2 teaspoons or more of sesame oil while tossing the spaghetti

Servings 4

Ingredients:

1/2 pound uncooked spaghetti (or use cooked cold leftover spaghetti)

4-6 tablespoons vegetable oil

6 garlic cloves, finely chopped (the more garlic the better and do not finely mince the garlic)

1/2 teaspoon crushed chili flakes, or adjust to taste (optional)

1/4 cup low-sodium soy sauce

fresh ground black pepper

2  green onions, chopped

Instructions:——————————————-

Cook the spaghetti in boiling water until al dente; drain then rinse under very cold water, transfer to a bowl cover and refrigerate for about 1 hour or more or until very cold.

Heat oil in a large skillet over medium-high heat.

Add in chopped garlic and chili flakes; cook stirring for 2 minutes (do not allow the garlic to burn).

Add in the cold spaghetti and toss using tongs until the pasta is heated.

Pour the soy sauce over the hot pasta and continue to toss until coated adding in more soy sauce until you have reached the desired flavor that you like.

Season with black pepper.

Transfer to a large bowl then mix in the green onion.

Poaching the chicken makes the best chicken salad you may omit the garlic if desired, feel free to use any dry herbs of choice dried basil or oregano or thyme all will work well make certain to rub the dried herbs between your fingers to release the flavors, I use garlic flavor chicken broth regular will do fine!

Yield 2 chicken breasts

Ingredients:

2 boneless skinless chicken breasts

1 (10-ounce) can sodium-reduced chicken broth mixed with water to cover both chicken breasts

1 garlic clove, sliced in half (garlic lovers can use more)

2-3 teaspoons dried herbs of choice

1 bay leaf

Do not add in any salt to the water, a few black peppercorns won’t hurt!

Instructions:—————————————

Place the two chicken breasts into a small pot (they should fit into a single layer in the pot but not too snuggly).

Pour the chicken broth over then water to cover the breasts about 1-1/2 to 2 inches.

Add in the garlic, herbs and bay leaf.

Bring to a boil the quickly reduce the heat to low so that the broth/water is only at a bare simmer (do not boil fast it will toughen the chicken).

Simmer partially covered for 10 minutes (set your timer for 10 minutes).

Turn off the heat and allow the chicken to sit in the broth/water for 15-20 minutes (15 minutes for regular-size breasts and 20 minutes for large breasts).

You will also find this recipe on Recipezazz.com

Purchasing uncooked pre-cut beef stir-fry strips at your meat counter will only make this quicker, a nice combination of veggies to add in is slightly steamed fresh broccoli florets with thinly sliced carrot rounds and red bell pepper strips and to save time slice the veggies a day ahead, after your beef and veggies are sliced this takes only minutes from stove to table!

Hot chili sauce may be used in place of the chili flakes, serve this with cooked rice

Servings 4

Ingredients:

2 tablespoons cornstarch

1 (10.5 ounce) can beef broth

2 tablespoons soy sauce

2-3 tablespoons vegetable oil (or use canola or peanut oil)

1 pound boneless beef, sliced into thin strips (beef sirloin or beef top round will work great)

1/2 teaspoon crushed chili flakes, optional or adjust to heat level

4 cups sliced and/or chopped veggies of choice

3 large garlic cloves, finely chopped

1 green onion, chopped

Instructions:——————————————–

Using your hands squeeze out as much excess moisture from the beef strips as possible then pat dry using paper towels.

In a small bowl whisk the cornstarch with beef broth and soy sauce; set aside and remix just before adding to the wok or skillet.

Heat oil in a wok or skillet over medium-high heat; add in beef strips and chili flakes then stir-fry tossing until all juices evaporate and the meat is lightly browned; remove to a plate.

To the same skillet add in the vegetables (adding in a small amount more oil in if needed) stir-fry until crisp-tender adding in the garlic the last few minutes of ccoking time.

Add the meat back to the wok or skillet.

Remix the beef broth mixture then add to the skillet; cook stirring over medium heat until thickened.

Sprinkle the green onion over the top.

Serve with rice.

Also great with peanuts added into the mixture and make certain to discard any hard unpopped corn kernels after popping, this is great served warm!

Yield 12 cups (approximately)

Ingredients:

12 cups popped popcorn

1/2 cup butter (no substitutes)

1 cup brown sugar

1/2 cup corn syrup

1/2 teaspoon vanilla

Instructions:————————————–

Place the popped popcorn in a large bowl.

In a saucepan combine the butter with brown sugar and corn syrup; bring to a simmer stirring over medium heat.

As soon as the mixture is at light boil  simmer for 1 minute.

Remove from heat then mix in vanilla.

Pour over the popcorn in the bowl;  with a large spoon or spatula toss until the caramel is combined with the popcorn.

The is best served while the sauce is still warm.

You will also find this recipe on Recipezazz.com

Three ingredients is all that is needed to make the perfect glaze to use on cakes and cinnamon buns or whatever you want, add in food colorings and extracts to create different colors and flavors

Yield 1 cup

Ingredients:

2 cups confectioners sugar, sifted (must be sifter to remove the small lumps)

1/4 cup heavy whipping cream (33-35%) unwhipped

1-1/2 teaspoons vanilla

Instructions:————————————–

In a bowl whisk all ingredients vigorously until smooth adding in more of confectioners sugar or cream if needed until desired texture is achieved (if you may this too thin it will not hold onto cake).

A perfect bundt cake glaze that will firm up nicely when drizzled over a cold cake that has chilled in the refrigerator it also is great over ice cream!

Yield 1 cup

Ingredients:

1 cup semi sweet chocolate chips

1/4 cup shortening or hard margarine

3 tablespoons light corn syrup

2 tablespoons plus 1 teaspoon water

Instructions:—————————————

Refrigerate the cake until completely cold.

In a 4-cup microwave-safe bowl combine all ingredients.

Microwave on HIGH for 2 minutes or until melted and smooth removing once or twice to stir.

Allow to sit for about 5-7 minutes to allow to thicken slightly so that is will hold well to the cake.

Slowly drizzle the glaze over the top of the cold cake allowing to drip down over the side.

Refrigerate until ready to serve (the glaze will continue to harden more in the refrigerator).

I use my Caesar salad dressing to make this but you may of coarse use your own favorite, the amounts are only a guideline feel free to adjust amounts as desired, I prefer to use grilled chicken it really adds so much extra flavor to this salad…  keep lots of breath mints handy you’ll be needed them!

Servings 6-8

Ingredients:

1 (10-ounce) package salad greens

1 small red onion, sliced

3 potatoes, cooked and completely cooled (or cold from the fridge)

3/4 to 1 pounds cooked chicken breast, cubed or sliced into strips

fresh ground black pepper

1-1/2 cups prepared Caesar salad dressing

3/4 cup croutons

1/4 cup fresh freshly grated Parmesan cheese

hard-boiled eggs, peeled and sliced into quarters

Instructions:————————————–

In a large glass serving bowl place the salad greens and sliced red onion into the bottom of the bowl, then top with cubed or sliced cooked chicken and chopped potatoes, then lightly sprinkle black pepper over.

Drizzle the dressing over the top.

Sprinkle the croutons then Parmesan cheese over the top.

You may mix or just leave as layered.

Place the egg quarters decoratively around the outside edges of the bowl.

Cover and refrigerate until ready to use.