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RecipeName Rating Directions minsToPrepare minsToCook
Stir Fry Chicken 4 Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. 2. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly. 20 20 Edit | Details | Delete
Honey Chicken Stir-Fry 5 1. In a large nonstick skillet or wok, stir-fry chicken and garlic in 2 teaspoons oil. Add the honey, soy sauce, salt and pepper. Cook and stir until chicken is lightly browned and juices run clear. Remove and keep warm. 2. In the same pan, stir-fry the vegetables in remaining oil for 4-5 minutes or until heated through. Return chicken to the pan; mix well. Combine cornstarch and cold water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over rice. (add ginger for flavor - 20 30 Edit | Details | Delete
CupCakes 5 1 lb lean ground beef 1⁄2 cup seasoned bread crumbs 1 cup grated monterey jack cheese 3 tablespoons ketchup 1 egg 1⁄2 teaspoon celery salt 1⁄4 teaspoon pepper 3 cups mashed potatoes, prepared Preheat oven to 375 degrees. Line 12 muffin tin cups with foil bake cups. In a large bowl, mix together all of the meat loaf ingredients until well combined. Divide the mixture evenly among the lined cups (the liners should be about three quarters full). Place the filled muffin tins on a cookie sheet and bake the cupcakes for about 15 minutes or until cooked through. Divide the mashed potatoes among three small bowls and stir a few drops of food coloring into each batch to create blue, yellow, and pink pastel frostings. Spread a generous dollop on each cupcake 15 25 Edit | Details | Delete