Test Kitchen Notes; this soup tastes even better the next day, it is recommended to make a day ahead if possible

Servings 6

INGREDIENTS:

oil ( use enough oil to coat the bottom of the pot, can use vegetable, canola or olive oil)

1 medium onion, chopped

4 large garlic cloves, minced

1 to 2 jalapeno pepper, seeded and finely chopped (or leave the seeds in if you dare!)

1 envelope spicy taco seasoning mix

1 cup chicken broth OR water (can just use a whole can of chicken broth)

1 (32 ounce) can V8 juice

1 (16 ounce) jar salsa (medium or hot)

1 (15 ounce) can black beans, rinsed and drained

1 (10 ounce) package frozen corn, thawed

seasoned salt and fresh ground black pepper, to taste

2 cups cooked cubed chicken (or use as much as you like)

shredded cheddar cheese

sour cream

INSTRUCTIONS:————————————–

In a saucepan heat oil over medium-high heat; add in onion; cook for about 3 minutes.

Add in garlic and jalapeno pepper; cook stirring for 2 minutes.

Add in taco seasoning; cook stirring for 1 minute.

Stir in chicken broth or water, V8 juice, salsa, black beans and corn; bring to a boil.

Reduce heat and simmer partially covered  for about 30 minutes, seasoning with salt and pepper about halfway through).

Add in the chicken; simmer for another 25-30 minutes.

Ladle into bowls then top with shredded cheddar cheese and sour cream.

Taken from my “Favorites” folder!…

You won’t be ordering this anymore from your Chinese restaurant this is just as good if not better!

Servings 6

INGREDIENTS:

8 boneless chicken breast halves,  cut into bite size pieces

1/2 cup cornstarch

1/2 teaspoon seasoned salt

1/4 teaspoon fresh ground black pepper

pinch cayenne pepper (optional)

1/4 cup cold water

4 egg yolks, beaten

2 cups canola oil (or as needed to deep-fry)

LEMON GINGER SAUCE:

1-1/2 cups cold water

1/2 cup fresh lemon juice (I just use the juice of one whole lemon then add in bottled to make 1/2 cup)

6 tablespoons light brown sugar (for a sweet sauce increase the brown sugar)

3 tablespoons cornstarch

3 tablespoons honey

2 teaspoons chicken bouillon granules (I just use 1 small envelope of OXO chicken bouillon granules)

1/4 to 1/2 teaspoon ground ginger

yellow food coloring, optional

INSTRUCTIONS:———————————

Make the lemon sauce before you fry the chicken.

In a shallow bowl combine the cornstarch with seasoned salt, cayenne and black pepper; whisk in 1/4 cup cold and egg yolks until smooth.

Using paper towels pat all the chicken cubes as dry as possible.

Dip chicken pieces into cornstarch-egg mixture to coat well.

Fry chicken in oil for about 5 minutes until golden; drain

Pour sauce over chicken.

For lemon sauce; combine all the ingredients in a saucepan.

whisk vigorously over medium heat for about 5 minutes until sauce boils.

Pour over chicken then toss gently to coat.

Posted on www.recipezazz.com

Taken from my “Favorites” folder!

Follow the easy instructions for the perfect baklava… even people who have never made baklava have had wonderful results with this recipe…

If you want more nut mixture between the layers increase to 1-1/4 pounds and use 1/4 cup when layering, chop the nuts in between a coarse and fine texture meaning not to coarse and not to fine

Servings 36

INGREDIENTS:

1/2 pound chopped pecans

1/2 pound chopped walnuts

1-1/4 teaspoons ground cinnamon

1 (16 ounce) package phyllo dough

1 cup butter, melted (absolutely no substitutes! using margarine will reduce the flavor)

SYRUP:

1 cup white sugar

1 cup water

1/2 cup plus 2 tablespoons liquid honey

1-1/2 teaspoons vanilla extract

1 teaspoon grated lemon zest

INSTRUCTIONS:———————————-

Preheat oven to 350 degrees F .

Butter a 9 x1 3-inch baking pan.

In a bowl toss together cinnamon and nuts.

Unroll phyllo and cut the complete sheet stack in half to fit the dish.

Cover phyllo with a damp (not wet) cloth while assembling the baklava, this is improtant to keep the sheets from drying out.

Place two sheets of phyllo in the bottom of the prepared dish, then brush generously with butter.

Sprinkle about 3 tablespoons of the nut mixture on top.  

Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo.

Using a sharp knife slice the baklava all the way through to the bottom of the dish into four long rows, then nine times diagonally to make 36 diamond shapes.

Bake in preheated oven 50 minutes until golden and crisp.

Make the syrup while the baklava is baking; in a small saucepan combine sugar and water; bring to a simmer stirring, then  stir in honey, vanilla and lemon zest, reduce heat to low and simmer about 25 minutes (the mixture will reduce slightly but that’s is fine).

Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving.

Store the baklava uncovered.

You will also find this recipe on www.recipezazz.com

Taken from my “Favorites” folder!

Plan ahead this salad needs to be chilled for 2 hours or more before serving

Servings 10-12

INGREDIENTS:

1  (12 ounce) package dry spiral pasta (tricolor or plain)

1 (10 ounce) package refrigerated tricolor tortellini

1 (7-1/2 ounce) jar marinated artichoke hearts, undrained

12 ounces provolone cheese, cubed

12 ounces hard salami, cubed

1 medium red bell pepper, seeded and chopped

1 medium green bell pepper, seeded and chopped

1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained

2 (2-1/4 ounces) cans sliced ripe olives, drained (use black or green)

1 medium red onion, chopped

4 garlic cloves, minced

2 envelopes dry Italian salad dressing seasoning mix

seasoned salt or white salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————

Cook spiral pasta and tortellini according to package directions; drain, rinse in cold water then transfer to a large bowl.

Add/mix in the artichokes,  provolone cheese, salami, peppers, garbonzo beans, olives, onion and minced garlic.

Prepare salad dressing according to package directions; pour over salad and toss to coat.

Season with salt and black pepper to taste.

Cover and refrigerate for a minimum of 2 or more hours before serving..

Taken from my “Favorites” folder!

All salad amounts can be adjusted, I serve this in a glass trifle bowl

Servings 8-10

INGREDIENTS:

1 envelope taco seasoning, divided (such as Old El Paso Taco seasoning mix, mild or spicy, I use the spicy)

1 pound ground beef

2 garlic cloves, minced (you can omit I always add it in)

1 medium head iceberg lettuce, torn

1 (16 ounce) can kidney beans, rinsed and drained

1 large red onion, chopped

4 medium tomatoes, chopped

2 cups shredded cheddar cheese

1-1/2 cups sliced black olives

1 (7-1/2 ounce) package tortilla chips, coarsely crushed

1  (8 ounce)  bottle Thousand Island salad dressing

2-1/2 to 3 tablespoons red taco sauce, or to taste (such as Old El Paso)

INSTRUCTIONS:—————————————

Set aside 1 tablespoon dry taco seasoning mix.

In a large skillet, cook beef with minced garlic over medium heat until no longer pink; drain, then stir in remaining taco seasoning; cool slightly.

In a large glass bowl layer the cooked beef, lettuce, beans, onion, tomatoes, cheese, olives and tortilla chips.

In a small bowl combine the salad dressing, taco sauce and reserved 1 tablespoon taco seasoning; serve with salad (start with 2-1/2 tablespoons red taco sauce then adjust to taste if needed).

Taken from my “Favorites” file!…

Plan ahead the ribs need to marinate for 24 hours, these also may be made on the grill cooked on a low temperature to prevent the ribs from burning while cooking, I have listed 4 racks or ribs I have however used 5 racks in the past

Yield 4 baby back rib racks

INGREDIENTS:

Servings 6

INGREDIENTS:

30 mini new red potatoes, scrubbed

1/2 sweet red bell pepper, seeded and chopped

1 large celery rib, diced

1/2 cup thinly sliced green olives with pimiento

1/2 red onion, chopped OR 3 sliced green onions

fresh ground black pepper, to taste

1 cup cubed feta cheese (can omit but good to add, can use more)

DRESSING:

3 tablespoons white wine vinegar

3 teaspoon grainy mustard

1 large garlic clove, minced

1 teaspoon salt (I use seasoned salt)

6 tablespoons extra virgin olive oil

INSTRUCTIONS:———————————–
In saucepan of boiling salted water cover and cook potatoes just until fork-tender, about 10 minutes; drain then allow to cool.

For the dressing; in a large bowl whisk together the white wine vinegar with mustard, garlic and salt; gradually whisk in olive oil until blended.

Quarter or halve the cooled cooked potatoes; add to dressing along with red pepper, celery, olives and green onions; gently toss to coat.

Season with black pepper and more salt if needed.

Cover and refrigerate for at least 4 hours.

Before serving mix in the feta cheese or you can sprinkle over the top of the salad.