There is enough sauce to generously coat six cubed chicken breasts but f you don’t use all the sauce up at one time it may be refrigerated tightly sealed in a glass bottle for another time just make certain to shake it up really well before using as the cornstarch settles to the bottom…

I have left the chili sauce as optional if you like some heat then add it it, 2 tablespoons of cornstarch with give you a fairly thick sauce for a thinner sauce you may reduce the amount slightly, don’t omit the sesame oil it is what makes this sauce

INGREDIENTS:

1/2 cold cup water

2 tablespoons cornstarch ( you may reduce the cornstarch slightly for a thinner sauce)

4 tablespoons brown sugar ( more if desired depending on how sweet you want it, start with 4 tablespoons)

1/2 cup low sodium soy sauce (use only low-sodium)

1/2 teaspoon ginger powder

1 teaspoon garlic powder

2 teaspoons sesame oil ( can use more)

1 teaspoon seasoned rice vinegar ( optional can use more)

1 teaspoon hot chili sauce ( optional or adjust to heat level)

INSTRUCTIONS:—————————————

In a bowl whisk the water with cornstarch until blended and smooth.

Add in all remaining ingredients (starting with 4 tablespoons brown sugar) and whisk until blended (if not using right away whisk again before using as the cornstarch settles to the bottom).

After mixing sample the sauce and adjust/increase the brown sugar, ginger and garlic to taste if needed (please note this sauce will taste sweeter when cooked so do not add in too much more brown sugar).

Add this sauce to hot stir-fried beef, pork or chicken cubes or strips and cook stirring until bubbly and thickened.

Shells may be stuffed and refrigerated for up to 24-48 hours before baking

Taken from my “Favorites” folder!

Yield 24 shells

INGREDIENTS:

24  jumbo pasta shells

oil (to prevent cooked pasta from sticking)

1 (15 ounce) container container ricotta

3 cups shredded mozzarella cheese, divided

1/2 cup fresh grated Parmesan cheese

1  (10 ounce) package frozen chopped spinach (cooked according to package directions then hand-squeezed dry to remove as much moisture as possible)

1 large egg, lightly beaten

1 teaspoon dry Italian seasoning

1/2 teaspoon garlic powder (or one minced garlic clove)

small pinch of ground nutmeg

1 teaspoon seasoned salt

1 teaspoon fresh ground black pepper

1/4 teaspoon cayenne pepper (optional)

3-1/2 cups prepared favorite marinara sauce or pasta sauce (a little more or less won’t hurt but make certain that all the shells are covered with the sauce or they will turn hard when baked)

Taken from my “Favorites” folder!

If you like food with lots of flavor then you will love this chicken,anyone with a plain palette pass this by this is a full-flavored Greek style dish, since I like spicy food I add in cayenne pepper to the flour mixture

I do not recommend using chicken breast, it will turn out too dry, cut the thighs in thirds, you can remove the skin or leave it on, you will need a large skillet for this if you don’t have one use a pot or a Dutch oven

Servings 4

INGREDIENTS:

1  pound boneless chicken thighs, rinsed and patted dry

1/4 cup all-purpose flour

1-1/2  teaspoons salt ( I use seasoned salt)

1-1/2 teaspoons fresh ground black pepper

olive oil

4 large large garlic cloves, minced (can use more, the more the better!)

2 teaspoons dried oregano, rubbed between fingers to release the flavor (can use more)

2 tablespoons grated lemon zest (can use more)

1 tablespoon capers, drained and minced

juice of 1 whole lemon

1/2 cup dry white wine

3 cups  cups chicken broth

1  pound potatoes cut into 3/4 to 1-inch cubes (any potatoes will do)

1  (8 ounce) package thawed frozen artichoke hearts (quartered if large)

1  cup finely chopped flat-leaf parsley

1 cup pitted medium green olives

lemon wedges

Fresh beets are a must with this recipe don’t even think about making this with canned beets,  I strongly suggest to make this soup 2 days ahead and refrigerate it will increase in flavor, just warm on top of the stove

Servings 10

INGREDIENTS

2 pounds sirloin, sliced into 1-inch cubes

1/3 cup bacon fat ( can use oil)

3 potatoes, peeled and chopped

5 large fresh beets ( peeled, sliced or chopped, use only fresh beets!)

10 cups water, divided

2 medium onions, chopped

6 large garlic cloves, minced

1 (6 ounce) can tomato paste

1 teaspoon crushed red pepper flakes ( or to taste)

2 large carrots ( peeled and chopped or sliced)

2 stalks celery, finely diced

1 small cabbage ( shredded or use red cabbage or both)

1 (28 ounce) can stewed tomatoes ( with juice, do not substitute diced canned tomatoes)

1 (10 ounce) can condensed tomato soup, undiluted ( even better, use 2 cans!)

4 cups  beef broth

2 -4 teaspoons fresh dill weed ( optional or to taste)

2 tablespoons cider vinegar

2 tablespoons brown sugar ( or to taste)

salt and freshly ground black pepper (I use seasoned salt)

sour cream

This makes a large amount of sauce so you can freeze for another meal, also plan ahead,  the sauce must be made 1-3 days ahead and refrigerated before using to blend and intensify the flavor, the meatballs may be baked in the oven before adding to the sauce

Servings 8

INGREDIENTS:

double recipe for my Parmesan meatballs keeping the garlic amount the same do not double

olive oil ( to cover bottom of the pot)

2 medium onions chopped

8 large garlic cloves, finely chopped

1 -2 bay leaves

1 tablespoon dried oregano ( rubbed with fingers to release the oils)

1 tablespoon dried basil ( rubbed with fingers to release the oils)

1 teaspoon crushed red pepper flakes ( optional or to taste)

1 teaspoon fresh ground black pepper

1 (6 ounce) cans tomato paste

1/3-1/2 cup dry red wine ( or to taste)

2 (28 ounce) cans crushed tomatoes ( can use 3 cans if you plan of freezing some sauce)

2 (28 ounce) cans diced tomatoes, well drained

salt, to taste

2 teaspoons sugar ( optional and to be added in the last 30 minutes of cooking time)

INSTRUCTIONS:———————————–

Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).

Drain the diced tomatoes over a strainer (you don’t have to drain them completely dry).

Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.

Saute onion with bay leaf, oregano, basil and crushed chili peppers and black pepper for about 5-7 minutes or until the onions are transparent.

Add in fresh garlic; cook stirring for 2 minutes.

Add the tomato paste; mix and stir for about 2 minutes or until well combined with the onion mixture.

Add in the wine; stir well to combine.

Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for about20 minutes stirring frequently.

Reduce heat to medium add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).

Simmer uncovered on low heat for about 3-4 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don’t be afraid to simmer even 6 hours!) adding more salt if desired (if you find that about halfway through cooking the sauce is too thick add in some water to thin) season with salt about halfway through cooking and then again towards the end if needed.

Skim off any fat that might gather on top of sauce.

Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 3 days before using.

Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).

You will also find this recipe on Recipezazz.com

You could use chicken breast but it is not as good, make certain to slice the thighs in quarters not in small cubes

Servings 4

INGREDIENTS:

1  pound whole boneless skinless chicken thighs, sliced into quarters

1/3 cup all-purpose flour

1-1/2 teaspoons each salt, freshly ground black pepper and garlic powder (I use seasoned salt)

1/2 teaspoon cayenne pepper (optional or adjust to taste, I like to add it in)

olive oil, as needed

1 small onion, chopped

4  large garlic cloves, minced (garlic lovers can use more)

1 tablespoon capers, drained and minced

grated zest and juice of 1 lemon (or to taste)

1/2 cup dry white wine

1-3/4 cups chicken broth

1 pound russet potatoes, peeled and cut into about 3/4-1-inch cubes

1 (8 ounce) package frozen artichoke hearts, thawed (quartered or halved if large)

1/2 cup finely chopped flat-leaf parsley (can use a little more)

1  cup pitted medium green olives

INGREDIENTS:

3 tablespoons olive oil

1/2 medium red onion, finely chopped

1 large  garlic clove, minced

1/4 teaspoon cayenne pepper

1  (10-ounce) package frozen chopped spinach, thawed, drained and hand- squeezed dry to remove all moisture

3  large egg whites

1  large egg

2  tablespoons  chopped fresh parsley

1-1/2 tablespoons chopped fresh oregano

2  tablespoons light cream

1/2  cup finely crumbled feta cheese

salt and fresh ground black pepper, to taste

1 (15 count) package mini frozen mini phyllo cups, thawed

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

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

Add onion,and cook about 4 minutes, stirring frequently until softened.

Add garlic and cayenne; cook 1 minute, stirring constantly.

Add spinach; cook 2 minutes, stirring frequently, then season with salt and pepper.

Remove from heat and cool slightly.

In a bowl lightly whisk the egg whites and egg.

Mix in cooled spinach mixture, parsley, oregano and cream.

Mix in feta cheese.

Divide/spoon the mixture into phyllo cups.

Place the cups on a baking sheet coated with cooking spray.

Bake for 8-10 minutes.

Posted on www.recipezazz.com