Main Dishes

Brazilian Roast
Tri tip beef roast (½ per person)
Rock salt
put the rock salt over roast for about 2 to 3 hours

Salsa
6 small roman tomatoes
1 big onion (or 2 med onions)
½ cup green pepper
2 green onions
1 stock celery
½ cilantro punch
½ punch parsley
dressing ½ cup of each: water, white vinegar, good canolia oil (mazolia)
Grill the roast until you like it and put the salsa on top.
BY: Pat F.

CHICKEN KELLY
6 chicken breasts
3/4 cup mushrooms, quartered
2 eggs
½ lb muenster cheese (cheddar)
1 cup seasoned bread crumbs
3 tsp chicken base (bullion)
1 T butter 1 cup hot water
1 tsp garlic powder Olive oil
1 Tbsp parsley flakes
1)Cut chicken into bite sized pieces. Place in two beaten eggs. Combine bread crumbs, parsley and garlic. Drain chicken and coat with bread crumb mixture (I do this in a plastic bag)
2)Add olive oil to non-stick skillet, brown chicken. Melt buter in 9x13 pan. Layer chicken and mushrooms. Add grated cheese on top. Dissolve chicken base in water, pour over chicken. Cover and bake for 45 minutes at 350.
By: Sue W.

CHICKEN STUFFED WITH HERBY MASCARPONE
okay I am changing this alittle
This only serves 2 so this is what I did for my family, I like alot of filling so i put alot...
So I will put what they have and what I did..
Ingredients:
2 Tbsp mascarpone cheese (it is a Italian cream cheese)
( used 2 containers of 5 oz each)
1 Tbsp rosemary, finely chopped
( I didn't have fresh rosmary so I used the Pampered Chef Rosemary blend, I just sprinkled it in until it smelled/tasted good)
1 garlic clove,crushed
( I used some garlic that is already crushed from Sams about 1 Tbsp or until it smelled good)
Salt and pepper
2 boneless skinless chicken breats
( I think I had between 6 or 8 chickens)
4 slices prosciutto
( so depends on how many chickens you have, it is 2 per chicken)
1 tsp olive oil
1/2 lemon
( now, I only used one total and my family thought it was too lemony, I thought it was wonderful)
Directions
1) Heat oven to 400 degrees. Mix the mascarpone cheese with the rosemary, garlic and seasonings.
2) Place the chicken breast on the board and cut a pocket in for the stuffing. Put a spoonful of the mix in each pocket of breast.
3) Wrap 2 slices of prosciutto around each, as neatly and tightly as you can, to keep the filling enclosed ( i put a tooth pick to hold it one)
4) Heat a non-stick frying pan, add the olive oil and quickly brown the chicken on both sides. Transfer to a roasting tin, then finish off in the oven for 15 to 20 minutes until just cooked.
5) Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits. Spoon the juices over the chicken and serve with potatoes and green beans.
(Now the only place I could find this cheese was in SL, at a "organic store"It is around 4 to 5 dollars each. So you can experiment this with cream cheese instead. If you do, let me know how it tastes with it. )\
By: Kirsten W.

CHICKEN PUFFS
about 2 cups shredded chicken
1 (8oz) softened cream cheese
1 (1/2 cup) stick soft butter
salt/pepper
Mrs. dash
I mix all of this in a mixer until blended.
2 to 4 cans of croissants or homemade below (that's the best)
This is the recipe for the rolls I make. I put everything, (wet things first then the flour and yeast on top) in a bread machine and put it on dough cycle, or you can make it by hand.

Butter Crescents
Preparation 30 minutes 1 hour 40 minutes rising and resting Baking time 15 minutes
Makes 1 dozen crescents
½ cup milk
1 package active yeast (2 1/4 teaspoon)
½ cup (1 stick) butter, soft
½ cup warm water (105 - 115 F)
1/3 cup granulated sugar
1 large egg, lightly beaten
½ teaspoon salt
3 ½ - 4 cups all-purpose flour
Glaze
1 large egg, lightly beaten
1)In a saucepan, heat milk until bubbles appear around edges of pan. Combine butter, sugar, and salt. Add hot ilk; stir well. Cool to lukewarm (95-100 F).
2)In a small bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes.
3)Beat yeast mixture and egg into milk mixture at low speed. Beat in 2 cups of flour at low speed until smooth. Continue beating until thick. Mix in enough remaining flour until dough pulls away from sides of bowl.
4)On a floured surface, knead dough very gently until smooth and elastic, 2 to 3 minutes. Place in a large greased bowl, turning to coat. Comer loosely with a damp cloth; let rise in a warm place until doubled, 1 hour.
5)Punch down dough. On a floured surface, divided dough in half. Comer with a damp cloth; let rest for 10 minutes.
6)Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough half into a 12-inch circle. Cut circle into 6 wedges. Starting at side opposite point, roll up each wedge. Place, point-sides down, on prepared baking sheets. Curve ends to form crescents. Repeat with remaining dough half.
7)Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 30 minutes.
8)Preheat oven to 400 F. Brush crescents with glaze. Bake until golden, 15 minutes. Transfer to a wire rack to cool.
Baking tips: Knead dough very gently to keep rolls tender.
By: Kirsten W.

CHICKEN HONOLULU
3 Tbsp lemon juice
1/4 cup soy sauce
½ cup chicken broth
½ tsp fresh crushed garlic
1/4 tsp fresh ginger
1 lb chicken breast
1 tsp onion powder
double recipe, warm chicken broth then add everything else. Pour over chicken and marinate in a 9x13. Put sliced pineapple on top and cook on broil for 20 minutes, turn chicken ½ through. Another way, grill and add fresh sauce that you doubled and pour on top after you grill. Or bake for about 35 minutes.
By: Holly R.

CHICKEN PARMESAN
4 chicken breasts, cut in half
8 mozzarella cheese
½ cup bread crumbs
2 eggs, beat
½ Parmesan cheese
Beat 2 eggs. Mix dry ½ cup bread crumbs and parmesan cheese in pie plate. 8 chicken cutlets season with salt and pepper.
Dip chicken in egg and bread crumbs. Brown on each side for about 1 to 2 minutes in 2 Tbsp olive oil. Cook through. Drain on paper towel.
Put about 2 cups of tomato sauce on bottom of cookie sheet. Place chicken on top of sauce. Top with mozzarella cheese. You can also put slices of tomatoes until cheese. Broiler for about 2 to 4 minutes.
BY: Kirsten W.

CHICKEN POT PIE
2 lb chicken breasts
1 pkg pie crust (pilsbury)
1/4 cup butter
1 lg onion, chopped
3 Tbsp all purpose flour
½ tsp dry thyme
10.5 oz can chicken broth
½ cup cream
16 oz frozen peas and carrots
3/4 tsp salt
1/4 tsp bell pepper
1 egg yolk
1 tsp water
Place chicken in sauce pan in water. Boil 10 mins, let cool. Shred.
Put pie crust in pie plate, set aside.
Roll out the other pie crust on lightly floured surface. Cut in ½” wide stripes
melt butter in lg sauce pan and cook onions about 3 minutes.
Whisk in flour and thyme and cook stirring for 2 minutes. Add broth and heavy cream, whisk until it thickens up for about 3 to 4 minutes.
Remove from heat and add chicken and veges., salt and pepper. Spoon in pie crust and twist the stripes of pie crust and lattuce across. Beat egg yolk and water and baste in over the crust.
Bake for 45 minutes at 425 degrees and let stand for 10 minutes.
BY: Kirsten W.

CHICKEN/SHRIMP ENCHILADAS WITH SWEET CORN SAUCE
Prep: 35 minutes Total: 1 hour 5 minutes Serves: 4
Sauce:
1 box (10 oz) green giant niblets frozen corn & butter sauce
1 can (4.5 oz) old el paso chopped green chilies
1 Tbsp sugar
1/4 cup lightly packed fresh cilantro springs
3/4 cup milk
Enchiladas:
1 Tbsp light olive oil
1 tsp lime juice
12 oz uncooked medium shrimp (about 24), thawed if frozen, peeled/deveined ( i used a can of cooked, shredded chicken)
1/2 tsp cumin
1 cup refrigerated cooked shredded hash brown potatoes (from 20 oz bag)
1/4 cup diced red bell pepper
1 jalapeno chilie, seeded, diced
2 cups shredded Mexican cheese blend (8 oz)
8 flour tortillas for soft tacos & fajitas (10.5 oz pkg)
Finely chopped red cabbage, if desired
1) Heat oven to 350. Spray 13x9 glass baking dish.
2) Cook corn in microwave as directed on pkg.
3) In blender or food processor, place 1 cup of the corn and butter sauce, 3 Tbsp of the green chilies, the sugar, cilantro and milk. Cover; blend on medium speed until creamy. Pour into medium bowl; stir in remaining corn and butter sauce until well mixed. Set aside.
4) In 10" nonstick skillet, heat oil and lime juice over medium high heat. Add chicken/shrimp; sprinkle cumin over chicken/shrimp. Cook 2 to 3 minutes, turning once, until shrimp are pink or chicken is warm. Remove shrimp/chicken skillet to cutting board; chop. set aside.
5) In same skillet, cook potatoes over medium heat 4 to 5 minutes, turning occasionally, until thoroughly heated. Remove from heat. Stir in shrimp/chicken, remaining green chilies, the bell pepper, jalapeno chilie and cheese until mixed.
6) Heat tortillas in microwave as directed on package.
7) Pour half of the corn sauce in bottom of baking dish. Spoon about 1/2 cup shrimp mixture down center of each tortilla. Roll up each tortilla; place seam side down on corn sauce in baking dish. Pour remaining corn sauce evenly over enchiladas.
8) Bake 25 to 30 minutes or until thoroughly heated. To serve, place 2 enchiladas on each of 4 serving plates. Garnish with cabbage and onions.
By: Kirsten W.

CHILI
3/4 lb ground beef (or have no meat is real good)
1 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced
1 (16 oz) can tomatoes, cut up
1 (16 oz) can dark red kidney beans, drained
1 (8 oz) can tomato sauce
2-3 tsp chili powder
1/2 tsp dried basil (crushed)
1/4 tsp salt
1/4 tsp pepper
In large sauce pan cook meat, onion, green pepper and garlic till meat is brown. Drain fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Makes 4 main dish servings.
By: Holly R.

CITRUS ROASTED CHICKEN
Ingredients:
4 to 5 lbs roasting chicken
1 orange, quartered
1 lemon, quartered and seeded
1 small onion, peeled and quartered
2 bay leaves
salt pepper
2 Tbsp EVOO, plus extra for drizzling
Yields 4-6 servings
Preparation:
Preheat oven to 425
Stuff the chicken cavity with the orange, lemon, onion, and bay leaves. Tie up the legs and season the outside with salt and pepper. Transfer the chicken to a roasting pan, drizzle with a little EVOO and roast until the juices run clear and a thermometer reads 160, about 90 minutes. (i think it was closer to 1 hour and 15 minutesish). After it was done, I wish i would of poured the juices over the chicken as it was cookin. I did put some slices in the chicken after it was done and poured the juices over it a whole bunch of times and after we tour it apart, i poured more of the juices over each chicken piece. It was very good and let me know if you try this :0)
By: Kirsten W. (I got this from Rachel Ray)

COLA BRAISED POT ROAST
4 1/2 pound boneless chuck roast
3 1/2 teaspoons kosher salt, divided
2 teaspoons freshly ground black pepper
2 tablespoons minced garlic
2 teaspoons minced fresh rosemary leaves
2 tablespoons vegetable oil
2 cups beef stock or low-sodium canned beef broth
12 ounces cola soda
2 tablespoons tomato paste
2 1/2 tablespoons flour
1. Preheat the oven to 325 degrees F.
Season the roast well on all sides with 2 teaspoons of the salt and the pepper. On a cutting board combine the remaining salt, minced garlic and rosemary and, using the side of a knife, mash against the board repeatedly to form a paste. Using a small paring knife, make thin slits into the roast on all sides, about 2 inches apart, and fill the holes with the garlic-rosemary paste. Repeat until you have used all of the paste.
Heat a Dutch oven over high heat and add the oil. When the oil is hot, add the roast and cook until very well browned on all sides, 10 to 12 minutes. Add the beef stock and cola and bring to a boil, scraping the bottom of the pan with a wooden spoon to release any browned bits. Add the tomato paste and stir to blend. The liquid should be about 1/2 way up the sides of the roast. Cover the Dutch oven, place in oven, and roast until the meat is fork-tender, about 3 1/2 hours, turning the meat every hour and adding extra water if necessary to keep the liquid level at about 1/3 up the sides of the roast.
When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm.
Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 2 tablespoons of the fat in a small bowl and add the flour. Stir to make a smooth paste. Add 1/2 cup of the hot cooking liquid to the bowl and whisk to combine. Slowly whisk this mixture into the hot cooking liquid that remains in the Dutch oven and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes, or until the sauce is thick enough to coat the back of a spoon and any floury taste is gone. Taste and adjust seasoning, if necessary.
Serve the roast with the hot gravy.

CREAMY BEAN SOUP WITH TAQUITO DIPPERS
This is way easy and the dippers you need to like triple because everyone loves them.
1 can (16 oz) refried beans
1 can (14.5 oz) petite diced tomatoes, undrained
1 cup chicken broth
1/2 cup (from 14 oz can) unsweetened coconut milk (not cream of coconut)
1 can (4.5 oz) chopped green chilies
1 pkg taco seasoning mix (if you don't like it spicy, use only 1/2 of mix)
6 sticks sharp cheddar or chipotle cheddar cheese (i just just grated cheese)
1 pkg flour tortillas for soft tacos & fajitas (12)
2 Tbsp pure vegetable oil
1/4 cup chopped fresh cilantro, if desired
4 medium green onions, sliced (1/4 cup), if desired
1) Heat oven to 450. Line cookie sheet with foil.
2) In 2 qt. saucepan, stir refried beans, tomatoes, broth, coconut milk, green chilies, and taco seasoning mix; heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes.
3) Meanwhile, cut each cheese stick in half lengthwise to make 2 thin sticks. Place 1 cheese stick on one edge of each tortilla; roll tortilla tightly around cheese. Brush edges of tortillas with water to seal. Place taquitos, seam side down, on cookie sheet. Brush each lightly with oil. Bake 5 to 7 minutes or until edges of tortillas are golden brown and cheese is melted.
4) Pour soup into serving bowls; garnish with cilantro or onions. Serve with taquitos for dipping. I also put sour cream in this for garnish.
By: Kirsten W.

CREAMY CHICKEN ALFREDO
makes 6 servings
Ingredients:
1/4 cup all purpose flour
6 boneless, skinless chicken-breast halves (about 4 oz each)
1/2 tsp salt
2 Tbsp plus 1 tsp olive oil divided
3 cloves of garlic, minced
1 Tbsp Minced onion (i used a whole onion)
1 1/2 cups whipping cream
1/3 cup grated Parmesan cheese
1/2 tsp pepper
1 Tbsp coarsely chopped fresh parsley (i used dry)
1) Preheat oven to 375 f. Place flour in shallow dish ( i ended up having to use more flour) or pie plate. Sprinkle chicken with salt; coat with flour. Heat 2 Tbsp olive oil in a large skillet over medium-high heat until hot. Add chicken; cook turning once, until golden brown, 2-4 minutes per side. Remove chicken from skillet place in a 13x9 dish.
2) Heat remaining olive oil in same skillet over medium heat until hot. Add garlic and onion; cook until garlic is fragrant and onion is tender, 1 to 2 minutes. Increase heat to medium high; add cream, cheese and pepper. cook until sauce is bubbly and slightly thickened, 2 to 3 minutes. Spoon sauce over chicken in dish.
3) Bake chicken until an instant-read thermometer inserted in center of chicken registers 180 F . 8 to 12 minutes. (more like 20 minutes) Sprinkle with parsley.
Hint: In my other alfredo sauce it says to sprinkle some nutmeg in it so that is what I did. also I love extra sauce so I doubled the sauce, I also made steamed asparagus so I could use some of that cheesy sauce for them. And on top of the chicken I sprinkled extra Shredded Parmesan Cheese.
By Kirsten W.

EASY ALFREDO SAUCE
1 pt heavy whipping cream
1 stick butter
3/4 cup grated Parmesan cheese
1/2 tsp garlic powder
dash pepper
Simmer and stir 1st 3 ingredients until melted together. Add rest and simmer for 15 to 20 minutes. Great on fettuccine with grilled chicken and broccoli. Last night we made it with Lobster ravioli and loved it. My kids gobbled this down. this is for sure a keeper.
By Kirsten

FLASH-ROASTED CHICKEN AND SPINACH
1/4 cup, plus 4 tsp olive oil, divided
1/4 cup fresh lemon juice
1 Tbsp minced garlic
2 bay leaves, halved
1 tsp salt, divided
1/2 tsp freshly ground pepper, divided
4 boneless skinless chicken breast, halved
3 (6 oz) bags baby spinach
1) In large resealable plastic bag, combine 1/4 cup on the oil lemon juice, garlic, bay leaves,, 1/2 tsp of the salt and 1/4 tsp pepper; still well. Add chicken; seal bag. Turn to coat evenly. Refrigerate at least 2 hours or overnight, turning occasionally.
2) Heat oven to 500 degrees. Remove chicken from marinade; discard marinade. Heat large ovenproof skillet over medium heat until hot. Add chicken; cook 2 minutes or until browned on bottom. Turn chicken; place skillet in oven. Bake 5 minutes or until browned and no longer pink in center. Remove from oven; cover loosely with foil.
3) Meanwhile, place spinach in shallow large roasting pan. Drizzle with remaining 4 tsp oil; toss to lightly coat. Sprinkle with remaining 1/2 tsp salt and 1/4 tsp pepper; toss. Bake 5 minutes or until leaves are wilted.
4) To serve, divide spinach among 4 plates; place chicken breast over spinach. Drizzle with pan juices.
PS...I made steamed carrots and steamed them for 10 minutes then I added cabbage to the carrots then steamed them all together for another 10 minutes. add butter, salt and pepper. Was sooooo good!
Serves 4
By: Kirsten W.

LEMON GRILLED CHICKEN
Ingredients:
1 lemon
2 Tbsp olive oil
1 clove garlic, crushed
1 Tbsp chopped fresh parsley plus extra sprigs for garnish
1/4 tsp dried thyme
1/4 tsp marjoram
(I just used Italian seasoning instead of the 3 herbs)
1/4 tsp salt
1/4 tsp black pepper
4 skinless, boneless chicken breasts (about 6 oz. each)
Instructions:
1) Use a peeler to remove strips of zest from half of the lemon, then trim into fine strips with a small knife. Reserve and set aside. Grate the other side of the lemon to make 1 Tbsp zest. Finally, squeeze the juice from the lemon into a bowl.
2) In a large bowl, combine lemon zest and juice, oil, garlic, parsley, thyme, marjoram, salt and pepper. Add the chicken breast to the bowl and spoon the marinade over the chicken until well coated. Cover with plastic wrap. Chill for 30 minutes, or overnight if you have time.
3) Preheat the griddle, grill or broiler to medium heat. Put the chicken pieces on the griddle, reserving marinade. Cook chicken until cooked through, about 10 minutes on each side. Brush with reserved marinade 2-3 times during cooking. Sprinkle with reserved lemon strips and serve immediately garnished with parsley sprigs.
GREAT IDEA:
The easiest way to prevent lemon zest from sticking to a grater is to brush it off with a pastry brush. You can also use the brush to baste the chicken with the marinade in Step 3.
By Kirsten W.

MAPLE GLAZED CHICKEN WINGS
2 to 3 lbs chicken wings
1 cup maple syrup
½ cup onion, finely chopped
2 Tbsp Dijon mustard
2/3 cup chili sauce
2 tsp Worcestershire sause
Put the chicken in a 9x13 pan. Mix all the rest of the ingredients in a bowl and pour over chicken.Marinate over night or at least 4 hours. Bake at 375̊ for 30 minutes with tin foil over then rotate chicken every 15 minutes and pour sauce over chicken. Another way is, make the sauce, take ½ the sauce and save. Pour the other ½ over the chicken and marinate. Discard the marinate and cook chicken on grill and use the other ½ of sauce and brush over chicken on grill until done.

PASTA SAUCE ITALIAN RED
PEACHY CHICKEN
3 chicken breasts, halved ( i just fill up a 9 x 13 pan)
1/2 cup flour
salt and pepper
2 Tbsp butter
2 Tbsp cooking oil
1 1/2 cups orange juice
2 Tbsp vinegar
2 Tbsp brown sugar
1 tsp basil
1/2 tsp nutmeg
1 can (16 oz) peach halves, drained
(I double the juice for this recipe for a full 9x13 pan of chicken)
Shake chicken in bag with flour and salt and pepper to taste; brown in butter and oil. Place browned chicken in a greased 3 quart casserole dish. Combine orange juice with vinegar, sugar, basil, and nutmeg, and pour over chicken. cover and bake at 375 for 1 hour and 15 minutes or until tender. baste often. then place peach halves between chicken pieces, baste well, and bake uncovered for 15 minutes longer.
serves 6 (for the original recipe)
I also just use sliced peaches and i cover the chicken. i love the peaches in this and the lots of sauce... we serve this over sticky rice or normal rice.
By: Kirsten W.

QUICK PINEAPPLE CHICKEN
Serves 6
6 skinless chicken breasts halved (about 6 oz each)
1 (16 oz) bottle Italian vinegerate salad dressing
1 cans (12 oz) pineapple juice
Arrange chicken in a large shallow pan. Pierce meat with fork. Combine dressing and juice. Pour over chicken. Chill, at leat 15 minutes, until ready to cook, (can make up to 12 hours ahead). Preheat broiler, tear off a piece of aluminum foil twice as long as a broiler pan and place in pan. Arrange chicken on foil. Pour about ½ cup of marinate over chicken. Seal foil. Broil foil packet for 15 minutes. Open foil, broil until chicken is cooked through about 5-10 more minutes more.
I add 2 cans of chuck pineapple instead of 1 can of juice.
By: Kirsten W.

Roasted Chicken, Onion and Rosemary Pizza
2 cups cooked chicken, coarsely chopped 1 tsp PC Rosemary Seasonings
1 medium red onion, sliced 1/2 tsp salt
1/4 cup fresh parsley, snipped 1/4 tsp coarsely ground black pepper
2 Tbsp olive oil 1 pkg (8oz) shredded mozz. Cheese, divided
2 garlic cloves, pressed 2 Roma Tomatoes, chopped
Roll out dough to within ½” of edge of large round stone. Coarsely chop chicken. Slice red onion into 1/4" thick slices and snip parsley. In large colander bowl toss chicken, onion, parsley, olive oil, garlic, rosemary, salt, tomatoes, black pepper and 1 ½ cup of cheese. Spread chicken mixture over dough to within ½" of edge. Sprinkle with remaining cheese. Bake at 400̊ for 18-22 minutes or until golden brown. Let stand 8-10 minutes before serving.
By Pampered Chef

SPINACH-STUFFED CHICKEN BREASTS
prep time 25 minutes
time: 1 hour
makes 6 servings, 1 chicken each
1 ½ cups water
6 Tbsp kraft roasted red pepper italian with Parmesan dressing, divided
1 pkg (10 oz) spinach leaves, stems removed, chopped
1 pkg (6 oz) stove top stuffing mix for chicken
1/4 cup coarsely chopped roasted red peppers
6 small boneless skinless chicken breast halves (1 ½ lb) pounded to 1/4 thickness
½ cup kraft shredded mozzarella cheese
preheat oven to 350. Bring water and 2 Tbsp of the dressing to boil in a large skillet on medium high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 minutes. Set aside.
Place chicken, top sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 13x9 inch baking dish. Brush with remaining 1/4 cup ( 4 Tbsp) dressing.
Bake 30 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until cheese is melted and chicken is cooked through (170 )
BY: Kirsten W.

SWEET AND SOUR CHICKEN
1/4 cup sugar
½ cup vinegar
1/4 cup pineapple crushed
3 to 4 Tbsp catsup
1 Tbsp soy sauce
1/4 tsp accent seasonings
½ tsp salt
Cook 10 minutes and simmer. Cut chicken, sprinkle with garlic salt let set dip in corn starch then eggs. Fry to set up. Put in pan pour sauce over the meat. Bake ½ hour, 350̊ after 15 minutes, turn over. Eat with rice.
BY: Kirsten W

SWEET AND SOUR SAUCE (for Meatballs, chicken, beef or just make it for dipping sauce for your egg rolls or anything else you need it for)
1 /2 cup vinegar 6 Tbsp ketchup
1 /2 cup sugar 4 tsp corn starch
2 Tbsp soy sauce 1 /2 cup pineapple tiblets with juice, or crushed
Put everything on stove and bring to boil.
1) ONE WAY:I put everything in a pan and the cornstarch last and make sure it is mixed up then add the pineapple.
2) 2ND WAY: Pour over Meat balls. or put chicken (cooked cut up)/meatmalls in a crock pot or a big pan, then pour sauce on top and cook until done.
I usually 2xs this recipe. and it is enough for 7 people in our family for right now

SWEET SALSA CHICKEN
1 1/2 cups salsa
2/3 cups honey
1/2 cup orange juice
1/2 cup soy sauce
1/4 tsp olive oil
4 tsp ground ginger
6 boneless skinless chicken breast halves (4 oz each)
1 1/2 tsp cornstarch
2 Tbsp cold water
1) In a small bowl, combine the first seven ingredients. Pour 1 1/2 cups into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and Refrigerate remaining marinade.
2) Drain and discard marinade from chicken. Place the chicken in a 11x7" baking dish coated with cooking spray; top with reserved marinade.
3) Bake, uncovered at 375 degrees for 20 to 25 minutes or until a meat thermometer reads 170 degrees. Remove chicken and keep warm.
4) In a small saucepan, combine cornstarch and cold water until smooth; stir in a pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
OKAY I totally didn't finish this recipe. I was in such a hurry to make it I forgot to add the soy sauce and then at the end forgot to thicken it and it still was very good. I will have to try it again and do it the right way. It is very yummy and I made sticky rice and put the chicken over it. I probably would make 1 1/2 times the sauce but i we are dippers in our family and love sauce.
Enjoy
By: Kirsten W. (from the Taste of homes cooking school cooking magazine I just bought in May 2010, pg 12)

TERIYAKI CHICKEN
chicken breasts (you can use as many as you'd like)
1/2 cup soy sauce
3/4 cup granulated sugar
1 tsp garlic salt
put chicken in a shallow baking dish. Mix remaining ingredients and pour over chicken. Bake at 350 degrees for 30 minutes, turn chicken over and bake for an additional 15-30 minutes.

TERRIYAKI STIR FRY SAUCE FOR YOUR FAVE. MEAT
2 tsp ginger
1 / 2 cups brown sugar (1/4 cup honey)
1 cup soy sauce
1/4 cup vinegar apple cider
Marinate in your chicken over night for best results. Can marinate 2 to 3 hours and be okay.
By: Stacie R.

ZESTY PORK TENDERLOIN
6 servings *Prep time: 5 minutes * Start to finish: 1 hour 35 minutes

1/4 cup ketchup
1 Tbsp sugar
1 Tbsp dry white wine or water
1 Tbsp hoisin sauce (i used the one with garlic cuz that is what i had and it was yummy)
1/2 tsp salt
1 clove garlic, finely chopped
2 pork tenderloins (about 3/4 lb each)
(I would at least double if not triple the sauce because after you cut it you want to smother it in the sauce)
1) Mix all ingredients except pork in a shallow glass or plastic dish. Add pork: turn to coat with marinade. Cover and refrigerate at least 1 hour but no longer than 24 hours
2) Heat oven to 425 degrees. Place pork on rak in shallow roasting pan (i used a 9x13 pan) Insert meat thermometer horizontally so tip is in thickest part of pork (I didn't have one that went in the oven so I just cooked it for the time it says then checked it). Roast uncovered 27 to 29 minutes or until thermometer reads 160 degrees for medium doneness.
By: Kirsten W