Chicken Lettuce Wraps

I found this recipe on Food.com.  We just love the lettuce wraps at P.F. Changs, and this one tasted just like them.  

Special Sauce

¼ cup sugar

½ cup water

2 Tbsp soy sauce

2 Tbsp rice wine vinegar

2 Tbsp ketchup

1 Tbsp lemon juice

1/8 tsp sesame oil

Hot Mustard Sauce

1 Tbsp hot mustard

2 tsp water

1-2 tsp garlic and red chile paste

Chicken Filling

3 Tbsp oil

2 boneless skinless chicken breasts

1 cup water chestnuts

2/3 cup mushroom

3 Tbsp chopped onions

1 tsp minced garlic

4-5 leaves iceberg lettuce

Stir Fry Sauce

2 Tbsp soy sauce

2 Tbsp brown sugar

½ tsp rice wine vinegar

Optional Toppings:

Chinese rice noodles

Grated carrot

Bean sprouts

Fresh herbs

Green onions

Crushed peanuts

Directions:

Make the special sauce by dissolving the sugar in water in a small bowl.  Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.  Mix well and refrigerate this sauce until you’re ready to serve.

Combine the hot mustard with the water and set this aside as well.  Eventually everyone can add their desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Bring oil to high heat in a wok or large frying pan.  Saute chicken breasts for 4-5 minutes per side or done.  Remove chicken from the pan and cool.  Keep oil in the pan, keep hot. 

As chicken cools, mince water chestnuts and mushrooms to about the size of small peas.  Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

When the chicken is cool, mince it as the mushrooms and water chestnuts are.  With the pan still on high heat, add another Tbsp of vegetable oil.  Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.  Add the stir fry sauce to the pan and sauté the mixture for a couple minutes.

Serve chicken mix in the lettuce “cups” with or without the optional toppings of your choice and a drizzle of special sauce (as spicy as you like, using the mustard and chili sauce).

Buffalo Chicken Dip

2 (10oz) cans chunk chicken, drained
2 (8oz) packages cream cheese, softened
1 cup ranch dressing
1/2 cup pepper sauce (more or less for desired heat)
1 1/2 cups shredded cheddar cheese

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and heat till hot and bubbly. Sprinkle the remaining cheese over the top. Serve with celery sticks and tortilla chips or crackers.

Art's Buffalo Wings

20 chicken wings
3/4 cup ketchup
1/4 cup chopped onion
2 Tbsp water
4 cloves garlic, minced
1 Tbsp white vinegar
1 Tbsp brown sugar
1 Tbsp Worcestershire sauce
1 tsp chili powder
1/2 tsp dry mustard
1/2 tsp dry oregano, crushed
2 bay leaves
a few dashes of hot pepper sauce

Bake chicken at 375 degrees for 25 minutes.  Drain fat.  Bring rest of ingredients to a boil and simmer for 2 minutes.  Remove bay leaves.  Pour over chicken and bake for 10 minutes.  Stir and bake 10 minutes more.

Veggie Meatballs

1 medium potato, grated
2 medium carrots, grated
1 egg
1 lb hamburger
1 small onion
salt and pepper
1 can cream of mushroom/chicken soup
1/2 soup can of water or milk

Combine all ingredients except soup and water/milk.  Form into small meatballs.  Brown in fry pan and then remove to a casserole dish. Mix water/milk with soup and cover meatballs.  Bake 45 minutes at 350 degrees.

Party Meatballs

2 eggs, beaten
1 can (12 oz) evaporated milk
2 cups quick-cooking oats
1 cup finely chopped onion
2 tsp salt
2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp pepper
3 lbs ground beef

Sauce:
2 cups ketchup
1 1/2 cups packed brown sugar
1/2 cup chopped onion

In a large bowl, combine the first eight ingredients.  Crumble beef over mixture and mix well.  Shape into 1" balls.  Place in three greased 9x13 baking dishes. 

Combine the sauce ingredients; pour over meatballs.  Bake, uncovered, at 325 degrees for 1 hour or until meat is no longer pink.

Cranberry Meatballs

2 eggs, beaten
1 cup cornflake crumbs
1/3 cup ketchup
2 Tbsp soy sauce
1 Tbsp dried parsley flakes
2 Tbsp dried minced onion
1/2 tsp salt
1/4 tsp pepper
2 lbs ground pork

Sauce:
1 can (16 oz) jellied cranberry sauce
1 cup ketchup
3 Tbsp brown sugar
1 Tbsp lemon juice

In a mixing bowl, combine the first 8 ingredients.  Add pork and mix well.  Shape into 1" balls.  Place in a 15"x10" baking sheet.  Bake at 350 degrees for 20-25 minutes or until done.  Remove from oven; drain on paper towels.  In a large saucepan, combine sauce ingredients.  Cook, stirring frequently, until the cranberry sauce is melted.  Add the meatballs and heat through.

8 Layer Dip

1 can (15oz) refried beans
1 envelope taco seasoning
3 medium ripe avocados, halved, seeded, and peeled
1 Tbsp lemon juice
1/4 cup sour cream
1 can (2 1/4 oz) sliced ripe olives, drained
1 can (4oz) chopped green chillies, drained
2 medium tomatoes, chopped
6 green onions, sliced
1 cup shredded cheddar cheese
Tortilla chips

Combine beans and taco seasoning; spread onto a round 12 inch serving platter.  Mash avocados with lemon juice; spread over beans.  Top with sour cream.  Sprinkle with olives, chillies, tomatoes, onions, and cheese.  Serve with tortilla chips.

Warm Broccoli Cheese Spread

1 pkg (8oz) cream cheese, cubed
1 cup (8oz) sour cream
1 envelope Italian salad dressing mix
1 pkg (10oz) frozen chopped broccoli, thawed, drained, and patted dry
2 cups (8oz) shredded cheddar cheese, divided
Wheat snack crackers

In a large mixing bowl, beat the cream cheese, sour cream, and salad dressing mix until blended.  Fold in broccoli and 1 1/2 cups cheese.  Spoon into a shallow 1 qt baking dish coated with nonstick cooking spray.  Bake, uncovered, at 350 degrees for 20 mins.  Sprinkle with remaining cheese.  Bake 5 mins longer or until cheese is melted.  Serve warm with crackers.

Itallian Stuffed Mushrooms

4 bacon strips, diced
24 to 30 large fresh mushrooms
1/4 lbs ground fully cooked ham
1 medium tomato, finely chopped
1 cup onion and garlic salad croutons, crushed
1 cup (4oz) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 Tbsp minced fresh parsley
1 1/2 tsp minced fresh oregano or 1/2 tsp dried oregano

In a skillet, cook the bacon until crisp.  Meanwhile, remove mushroom stems from caps; set caps aside.  Mince half the stems and discard the rest.  Add minced stems to bacon and drippings, saute for 2-3 mins.  Remove from the heat and stir in remaining ingredients.  Firmly stuff into mushroom caps.  Place in a greased 10x15 baking sheet.  Bake at 425 degrees for 12-15 mins or until the mushrooms are tender.

Party Franks

3/4 cup chopped onion
2 Tbsp vegetable oil
1 cup ketchup
1/2 cup water
1/2 cup cider vinegar
2 Tbsp sugar
2 Tbsp Worcestershire sauce
2 Tbsp honey
2 tsp ground mustard
2 tsp paprika
3/4 tsp salt
1/4 tsp pepper
1/8 tsp hot pepper sauce
1 large lemon, sliced
2 1/2 to 3 lbs miniature hot dogs or smoked sausage links

In a large saucepan, saute the onion in oil until tender.  Stir in the next 11 ingredients.  Add sliced lemon.  Bring to a boil.  Reduce heat; simmer, uncovered, for 20-25 mins or until slightly thickened, stirring occasionally.  Discard the lemon slices.

Place hot dogs or sausage links in a 9X13 baking dish.  Top with sauce.  Bake uncovered, at 350 degrees for 18-20 minutes or until heated through.  Keep warm; serve with toothpicks.

Tomato Basil Bruschetta

3 Tbsp olive oil, divided
1 large Italian or French Baguette, cut into 1/2 inch slices
1 1/2 cups chopped seeded plum tomatoes
1 jar (4oz) diced pimientos, rinsed and drained
2 Tbsp chopped fresh basil
1 tsp red wine vinegar
1 tsp minced fresh parsley
1 garlic clove, minced
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1/8 tsp pepper
1 Tbsp grated Romano cheese
Fresh basil leaves

Using 2 Tbsp oil, lightly brush on side of bread slices.  Place bread oil side up on an ungreased baking sheet.  Bake at 350 degrees for 15 mins or until lightly browned.

In a bowl, combine the tomatoes, pimientos, chopped basil, vinegar, parsley, garlic, salt, pepper flakes, and pepper; stir in Romano cheese.  Place a whole basil leaf on each slice of toasted bread.  Top with tomato mixture.  Drizzle with remaining oil.  Serve immediately.

Spicy Zucchini Quesadillas

1 large onion, chopped
1/2 cup chopped sweet red pepper
1 tsp plus 2 Tbsp butter, softened, divided
2 cups shredded zucchini
2 Tbsp taco seasoning
8 flour tortillas (7 inches)
8 oz pepper jack cheese, shredded
Salsa
Sour cream

In a skillet, saute onion and red pepper in 1 tsp butter for 3 mins.  Stir in zucchini and taco seasoning; saute 3-4 mins longer or until vegetables are tender.  Remove from heat.

Spread remaining butter over one side of each tortilla.  Place tortillas butter side down on a griddle.  Sprinkle about 1/4 cup cheese and 1/4 cup zucchini mix over half of each tortilla; fold over.

Cook over low heat for 1-2 mins on each side or until cheese is melted.  Serve with salsa and sour cream.

Aunt Sue's Salsa

6 large cans of diced tomatoes (I've used flavored diced tomatoes before like Italian Diced tomatoes, etc. For a spicier salsa, use Rotel)
2 stalks celery, chopped
1 bunch of cilantro, chopped
1 cucumber, chopped
1 bunch of green onions, chopped
1 green pepper, chopped
1 1/2 cups medium Salsa
1/2 cup catsup
1 small can diced green chilies (For more fire used diced jalepenos)

Mix everything in a very large bowl. Chill in the fridge and enjoy with chips, or on any mexican dish. It makes a LOT, but this is a sweeter, chunky salsa, that you eat by the whole chipful. It goes fast.

Caprese Salad

Tomatoes, sliced
Fresh Mozzarella, sliced
Basil Leaves, chopped
Balsamic Vinegar

Arrange tomatoes, mozzarella, and basil on the plate; drizzle with balsamic vinegar.

Bacon Wrapped Jalapenos

8 jalapeno peppers

1/4 cup shredded Colby-Monterrey jack cheese
8 oz cream cheese
8 slices bacon, cut
black pepper
toothpicks

*Be sure to wear gloves when working with the peppers

Cut off stems and cut in half lengthwise, seed, rinse, dry, and set aside.
Mix cheeses until well blended.
Stuff the pepper halves with cheese mixture and wrap with bacon. Secure with toothpick and sprinkle with black pepper. Place on a foil-lined baking sheet and bake for 20 minutes at 375. Be sure the bacon is nice and crispy before serving.

Moist Pie Crust Mix (from Make-A-Mix Cookery)

5 lbs all-purpose flour
2 Tbsp salt
1 (3 lb) can vegetable shortening
3 cups cold water (I use milk to make the crust stronger)
extra flour for rolling

Combine flour and salt in a very, very large bowl. Mix well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Add cold water all at once and mix lightly until the flour absorbs all the water and texture resembles putty. If dough is too sticky, add more flour, until the dough barely clings together in the bowl.

(Here is where I modify the recipe) Divide the dough into 16-18 balls. You can wrap each ball/loaf in plastic wrap and aluminum foil at this point for freezing, or prep them a little more (as follows) before freezing. Roll each ball into a pie crust large enough to fit a pan. Place a slightly larger piece of wax paper over the crust and roll both together. Place the finished rolls into a large bread or freezer bag (or wrap in aluminum foil) and freeze for later use. Use within 12 months.

If you have disposable aluminum pie plates, I like to actually line the pie pans with the dough and crimp the edges, ready for baking; and then place each pan in a gallon sized freezer bag and stack the bagged pans in each other for freezing. The pan freezing method is the most convenient way when you're ready to actually cook a pie with them. However, I would also freeze some rolled for those recipes that don't use a pie pan. (i.e. hot dog roll ups)

You then always have frozen pie crusts available for pies (see the pumpkin pie recipe that follows), quiches (Abigail submitted a great recipe that follows) or anything else you care to use it for. Try cutting a crust into triangle wedges (pizza style), brush with brown mustard, and roll a hot dog up croissant style in the crust for a tasty, easy, meal/snack (Bake until flaky and browned).

Meatballs

Submitted by Amanda Bloomfield


These are a good freezer meal because you can make a big batch of them, cook them, and then freeze them plain. Then they can be make into different meals by changing the sauce. You can use them with spaghetti, sweet & sour sauce, BBQ sauce, etc.

1 pound ground hamburger (can mix hamburger & turkey)
1/2 cup bread crumbs
1/4 cup oatmeal
1/4 cup milk
1/2 tsp salt
1/2 tsp pepper
1 Tbsp Worcestershire sauce
whatever other seasonings you like

Mix all ingredients together. Form into 1 inch balls. Place under broiler in the oven 15-20 minutes or until all done. You can make a much bigger batch if you want to do several meals at once.

If freezing - let cool completely. Place in a single layer on a cookie sheet in the freezer overnight. Then, place them in a zip lock bag in portions needed for dinners. This way, they won't stick together in the freezer. When ready to use, put them in whatever heated sauce you are using and stir utnil heated.

Cheese Ball

Mix together with hands:
2 8 oz pkg of cream cheese
1 lb grated cheddar cheese
1 jar cheese spread with pimento
1 small can deviled ham
1 Tbsp minced onion
1 Tbsp lemon juice
1 Tbsp parsley
1/2 tsp salt
1/2 tsp seasoned salt

Form into 2 medium balls. Roll into crushed walnuts until it is completely coated. Refrigerate.

Fun & Icky Halloween Snack Ideas

Finger Dogs


Slice 3 cuts for each knuckle, and shave off the tip for the nail. Broil in the oven until hot, toasted, and all cuts bulge. Serve with sourkraut (brains) and catchup (blood).

Lunch Meat Skull (not for the squeemish)

Wash a plastic skull decoration really well. Cut a dime sized hole into the center of the eyes.

Use very thin sliced lunchmeat of choice to cover the skull with meat. Tip: Be patient and apply meat one slice at a time, overlapping in a patchwork fashion. It will stick better to the skull this way. Insert a stuffed green olive into each eye hole (pimiento pointing out) for the eyes.

At this point you can cover in plastic wrap and refrigerate till later or serve immediately. Serve with crackers cheese and a relish dish.

Crescent Mummy Dogs (from allrecipes.com)

Submitted by Sarah Terry (Sarah used refrigerated biscuit dough so that they would be less "poofy". They were quite tasty!)

Ingredients
1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
2 1/2 slices American cheese slices, quartered
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired

Directions
Heat oven to 375 degrees F.

Crescent Rolls: Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. Recipe Creations: Unroll dough; cut into 4 rectangles.

With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).

Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.

Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on 'face.'

Footnotes
High Altitude (3500-6500 ft): Bake 15 to 19 minutes.