Teriyaki Chicken Salad

2-3 chicken breasts

Teriyaki marinade

1 pkg cole slaw

1 pkg chicken flavored Ramen

1 pkg sliced almonds (1 oz.)

½ cup veg oil or water (I use a mix)

2 Tbsp vinegar

2 Tbsp sugar

1. Marinade chicken breasts in Teriyaki sauce fore 30 minutes.  Then bake, fry, grill, or broil the chicken.  Shred or chop.
2. Toss cole slaw, uncooked Ramen noodles crunched, and almonds in salad bowl.  Add Chicken
3. mix oil, water, vinegar, sugar and the flavor pkg from the Ramen.  Pour over salad and then chill.

My roommate Kari Jones

Tex-Mex Chicken Burritos

2 Tbsp Olive Oil

5 Tbsp fresh lime juice (split)

1 tsp ground chili powder

2-3 chicken breasts cooked and shredded

1 (15.5 oz.)can black beans, rinsed, drained

2 cups cherry tomatoes, halved

1 cup corn kernels

1/3 cup diced red onion

2 Tbsp diced jalapeno pepper

1 ripe Hass avocado, peled, pitted

¼ tsp salt

8 flour tortilla’s

2 cups shredded iceberg lettuce

1 ½ cups shredded cheddar or Monterey Jack cheese.

1.      In a bowl, whisk together the olive oil, 4 Tbsp of the lime juice, and chili powder.  Add chicken, beans, tomato, corn, red onion, and jalapeno, tossing to combine.

2.      In a bowl, mash the avacoado, 1 Tbsp lime juice, and salt

3.      Lay tortillas on work surface.  Divide chicken mixture among tortillas, placing in a strip along bottom, 1 inch from edges.  Top each with avocado mixture, lettuce, and cheese, dividing eavenly.  Fold up each tortilla and roll in to burritos.

REDBOOK  Jul ‘06

Focaccia Bread

1 prepared pizza crust or roll out some pizza dough

2 cloves chopped garlic

½ lb mozzarella cheese (grated)

1 cup parmesean cheese (grated)

 4 – 5 Roma Tomatoes cut into circles

¼ cup basil

1. First chop the garlic and then spread it over the pizza crust.  Sprinkle half of the cheeses on the crust.
2. Put the tomatoes on the cheese and sprinkle the rest of the cheese over the tomatoes.
3. Sprinkle Baslil over the whole thing and bake in the oven at 350 for 25 – 30 minutes.

My Roomate Annie Boyce

Molasses Cookies

Mix:
1 c. sugar
3/4 c. shortening
1/4 c. molasses
1 egg

Add:
2 c. flour
2 1/2 tsp Baking Soda
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp salt
1/2 tsp ginger

Roll into a ball.  Roll the ball in sugar.
Bake 8 min at 350 degrees (although I say it needs more time)

(From Megan Murdoch)

Bette's Diner Buttermilk Pancakes

Jared's new favorite recipe for pancakes.

2 c. flour
2 T. sugar
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 eggs
2 c. buttermilk (but we use yogurt)
1/2 c. milk
1/4 c. butter, melted

Yum!

PAVLOVA

Traditional pavlova
We REALLY like this.  It's almost as good as pie!  And way easier.




Ingredients (Serves 10)
6 egg whites, at room temperature
1 1/2 cups (315 grams) caster sugar: I use regular granulated sugar
3 teaspoons corn flour: white all purpose flour works for me
2 teaspoons white vinegar
1 teaspoon vanilla essence
1 1/2 cups (375 ml) thickened cream
2 mangoes, cheeks removed, peeled, cut into thin wedges
1 banana, peeled, thinly sliced
4 passion fruit, halved
Method
Preheat oven to 300°F. Line a large baking tray with non-stick baking paper. Draw a 20 cm disc on the paper and turn the paper ink-side down.
Use an electric beater to beat the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly, until the sugar dissolves and the mixture is thick and glossy. Beat in the corn flour, vinegar and vanilla essence.
Spoon the meringue mixture onto the disc and use a flat-bladed knife to shape the meringue and make furrows. Bake in oven for 10 minutes.  I find it is easier to serve in individual sized cups.  Line a baking sheet with parchment paper and make individual serving sizes.  You can do this by shaping mounds into cups with a spoon, or you can pipe the  egg whites into a cup with a pastry bag.  The checkered Better Homes and Gardens book says you can bake individual meringue shells at 300 for 35 min.  Then turn the oven off and let shells dry for 1 hour. 
Reduce oven temperature to 215°F. Bake for a further 1 hour or until the meringue is crisp and dry. Turn oven off. Leave meringue in oven, with the door closed, to cool completely.
Use a balloon whisk to whisk the cream in a bowl until firm peaks form. Spread the cream over the top of the pavlova. Top with mango and banana. Drizzle over passion fruit pulp.  I just use any fruit – berries, kiwi, etc.

Additional Tips:
 

Caramel Apple-Pecan Pie

CRUST

1 single crust pastry (add 3T sugar to your normal recipe)

10 caramels, each cut into 4 pieces

FILLING

7 C. apples

1/2 c light brown sugar

1 T. lemon juice

2 T. granulated sugar

1 T. cornstarch

1/2 tsp cinnamon

1 tsp vanilla

PECAN CRUMB TOPPING

3/4 cup flour

3/4 cup chopped pecans

1/2 cup granulated sugar

1/4 tsp salt

6 T. butter (cold and cut into pieces)

CARAMEL AND GARNISH
3 T. butter
1 T. water
30 caramels
1/2 c. chopped pecans
Large handful of pecan halves (I didn't have any so I just put a bit more chopped pecans)

1. Tuck pastry into 9 1/2 inch deep-dish pie pan. Scatter the caramel pieces in teh pie shell and place in freezer while you make filling. Preheat oven to 400.

2. Combine apples, brown sugar, and lemon juice in a large bowl. Then set aside while apples juice. (I drained this juice into a no-stick sauce pan and added 1 tsp butter and then carmelized it on the stove; shaking the pan - not stirring. Then I poured it back into the apples) Stir in the granulated sugar, cornstarch, cinnamon and vanilla. Pour into crust and smooth fruit with your hands. Put pie on bottom rack and bake for 30 minutes.

3. Make crumb topping using a pastry cutter until you have damp, gravelly crumbs. Refrigerate until ready to use.

4. After 30 minutes remove pie from oven and reduce temp to 375. Dump crumbs in center of pie and spread them evenly over the surface. Tamp them down lightly. Return pie to oven for another 30-40 minutes. Turn the pie 180 degrees from where it was originally so you get an even cooking. You may need to cover your crust with tented foil in the last 15 minutes if it's getting too dark.

5. Let pie cool for 1 hour. Then prepare caramel. Combine butter, water, and caramels in top of a double boiler and melt the carmels over (not in) simmering water. This may take about 10 minutes or more. Stir until smooth. Then drizzle the caramel over the entire surface of the pie. Immediatly sprinkle with the pecans and let cool for another hour before serving.


Tastes best warm.
I make a lot of pie, and this might just be one of my favorites. It took more time to do all the steps than just a standard two-crust apple pie, but I think it might have been worth it.

Green-Tomato Raspberry Jam

Green-Tomato Raspberry Jam

(Cheryl Cook)

8 cups pureed green tomatoes (clean and trimmed)
2 cups of raspberries
5 cups of sugar (calls for 10)

Mix and cook at a low boil for 25 to 30 minutes.

Add:
1 t. of lemon juice
1 package pectin (or 6 T)
2 3 oz. packages of raspberry jello

Bring back to a boil and cook for 10 minutes.  Ladle into pint jars that have been sterilized.  Water bath for 15 minutes.  Set on counter overnight.  Recipe says it makes 8 pints.  (I got 6 from the recipe).

One note - I used red tomatoes as well as green ones.  I think the red tomatoes give it a slight tomato taste.  I think you wouldn't taste that with just green tomatoes.

This is not an approved recipe.  Proceed with caution because it primarily contains tomatoes which are a low-acid food.

No Knead Bread

3 cups bread flour
1 ¼ teaspoons salt
¼ teaspoon active dry yeast
1 1/3 cups water (cool, 55 to 65 degrees)
Combine the flour, salt and yeast in a medium bowl. Add in the water and stir to mix. Cover the bowl with a tea towel and set the bowl at room temperature for about 12-18 hours. Remove the dough from the bowl, shape it into a round by tucking the edges of the dough into a seam, cover the dough in a floured tea towel and let rise again in a warm place for two hours. Preheat the oven to 475 degrees. Put a heavy pot with a lid (like a Le Creuset casserole or a Dutch oven) in the oven to heat. Carefully remove the hot pot from the oven and invert the dough into the pot, seam-side up.
Cover the pot and bake for 30 minutes. Remove the lid and continue to bake an additional 15 minutes or until the crust is a deep brown color. Cool the bread before slicing into it.
Makes 1 10-inch round.

http://www.alaskadispatch.com/article/comfort-bread

Kathy's Chocolate Bundt Cake

1 pkg chocolate cake mix (I absolutely think that Betty Crocker is the best)
1 pkg instant pudding (vanilla or chocolate)
4 eggs
1 cup water
1/2 cup oil
1/2 cup chocolate chips

Mix all above ingredients together. Beat for 3 minutes. Grease and flour a bundt pan. Bale at 350 for 45 minutes (sooner if your oven cooks hot, you don't want it to be dry). Cool.
Frost with chocolate frosting or buttercream frosting with chocolate shavings.
(Kathy)
 
VARIATIONS:
 
Too Much Chocolate Cake
from AllRecipes
1 pkg devil's food cake mix
1 pkg (5.9 ounce) instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
(Merideth)
 
Wendy's Variation
1 pkg chocolate cake mix
1 large package of instant chocolate pudding mix
2 cups sour cream
1/2 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
 
Glaze:
3/4 cup semisweet chocolate chips
3 T. butter
1 T. corn syrup
1 t. vanilla
(Wendy)