Ingredients
- Servings: 4
- 1 (8 ounce) can crushed pineapple, with juice
- 1/4 cup honey
- 1/4 cup vegetable oil
- 4 skinless, boneless chicken breast halves
- 1/2 cup all-purpose flour
- 1 teaspoon red vinegar
- 4 teaspoons chopped fresh mint
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- in a small bowl, blend pineapple juice and honey.
- heat oil in a large, heavy skillet over medium heat. dredge chicken in flour, and arrange in the skillet. brush with the pineapple juice and honey. sprinkle with red vinegar. cook 7 to 10 minutes on each side, until chicken is no longer pink and juices run clear. top with crushed pineapple and fresh mint to serve.
Ingredients
- Servings: 6
- 1 pound ground beef
- 2 (15 ounce) cans mixed vegetables
- 1 (15 ounce) can whole peeled tomatoes
- 3 cups uncooked elbow macaroni
- 1 cup water
- salt and pepper to taste
Recipe
Preparation Time: 10 mins
Cook Time: 40 mins
Ready Time: 50 mins
- heat a cast iron dutch oven over a campfire, and brown the ground beef. drain off the excess grease, then pour in the mixed vegetables, tomatoes, macaroni, and water. season with salt and pepper to taste. cover, and cook until the macaroni is tender, and the stew has reached desired thickness.
Ingredients
- Servings: 2
- 2 quarts vegetable oil for frying
- 3 cups cornmeal
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cups milk
- 1/2 cup water
- 1 egg, beaten
- 1 small onion, minced
Recipe
- heat vegetable oil to 365 degrees f (185 degrees c).
- in a large mixing bowl, combine corn meal, baking powder, salt, milk, and water. mix in egg and chopped onion.
- shape the batter into small balls, approximately 1 tablespoon each.
- use a long handled spoon to gently slide the hush puppies into the hot oil. cook 8 or 10 at a time, until golden brown. remove from the oil with a slotted spoon, and roll on paper towels to briefly drain. serve hot.
Ingredients
- Servings: 2
- 2 quarts vegetable oil for frying
- 3 cups cornmeal
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cups milk
- 1/2 cup water
- 1 egg, beaten
- 1 small onion, minced
Recipe
- heat vegetable oil to 365 degrees f (185 degrees c).
- in a large mixing bowl, combine corn meal, baking powder, salt, milk, and water. mix in egg and chopped onion.
- shape the batter into small balls, approximately 1 tablespoon each.
- use a long handled spoon to gently slide the hush puppies into the hot oil. cook 8 or 10 at a time, until golden brown. remove from the oil with a slotted spoon, and roll on paper towels to briefly drain. serve hot.
Ingredients
- Servings: 1
- 4 slices bacon
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons white sugar
- 1 tablespoon wheat germ
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1/3 cup milk
- 1 cup canned cream-style corn
- 1/4 cup butter, melted
- 1/4 cup vegetable oil
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- preheat oven to 375 degrees f (190 degrees c). lightly grease 12 muffin cups.
- place bacon in a skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
- in a large bowl, combine flour, baking powder, baking soda, sugar, wheat germ and salt. in a separate bowl, combine eggs, milk, corn, butter, oil and bacon. stir egg mixture into dry ingredients, just until combined. spoon batter into prepared muffin cups.
- bake in preheated oven for 20 to 25, until golden brown.
Ingredients
- Servings: 4
- 4 skinless, boneless chicken breasts
- salt and pepper to taste
- 4 (10 inch) flour tortillas
- 1 (8 ounce) package neufchatel cheese
- 1 (8 ounce) can mandarin oranges, drained
- 1 (8 ounce) can pineapple tidbits, drained
- 2 green onions, chopped
- 1/2 cup diced red bell pepper
- 1/2 cup salted cashews, chopped
Recipe
- spray a skillet with vegetable spray. salt and pepper chicken. heat skillet over medium heat. brown chicken breasts well on both sides, about 4 minutes per side, or until cooked through. remove from skillet and set aside.
- spread tortillas evenly with cream cheese. (this will be the "glue" to hold everything together.) cut chicken into small pieces and divide between the tortillas, leaving about 1 1/2 inches of tortilla uncovered on one side. top chicken with mandarin oranges, pineapple, green onions, bell peppers and cashews. roll up tightly. wrap tightly in plastic wrap and refrigerate for about 30 minutes before serving.
Ingredients
- Servings: 4
- 1/2 pound ground beef
- 2 stalks celery, chopped
- 2 green onions, chopped
- 1 cup diced tomato
- 2 cups beef broth
- 1 cup bulgur (cracked wheat), uncooked
- salt to taste
- 1 pinch cayenne pepper, or to taste
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- place the ground beef in a skillet over medium-high heat. cook, while stirring to crumble, until almost cooked through. drain the grease, and reduce heat to medium. stir in the celery, green onions, and tomato. cook until the celery is tender, and the beef is browned.
- meanwhile, bring the beef broth to a boil in a saucepan. add the bulgur wheat, cover, and reduce heat to low. simmer for about 10 minutes, until tender. stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.
Ingredients
- Servings: 10
- 3 eggs, lightly beaten
- 1 cup
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 1/2 teaspoons vegetable oil
- cooking spray
Recipe
Preparation Time: 10 mins
Cook Time: 15 mins
Ready Time: 1 hr 25 mins
- in a large bowl, beat together the eggs and . sift together the flour and salt, and mix in. beat in oil. allow to stand for 1 hour. if batter is too thick, stir in a little milk.
- heat a crepe pan over medium heat, and lightly coat with cooking spray. pour on 2 tablespoons batter, and quickly spread to the edges of pan. cook until top appears dry, then turn, and cook for 15 seconds. set aside on paper towels and repeat cooking method until all batter is used.
Ingredients
- Servings: 1
- 1 teaspoon cornstarch
- 1/3 cup distilled white vinegar
- 2 teaspoons vegetable oil
- 2/3 cup unsweetened pineapple juice
- 2 tablespoons ketchup
- 3 tablespoons brown sugar
- salt to taste
Recipe
Preparation Time: 2 mins
Cook Time: 5 mins
Ready Time: 7 mins
- in a small saucepan over a medium-low heat, whisk (using a metal whisk) together vinegar and cornstarch. add oil, pineapple juice, ketchup, brown sugar, and salt; whisking constantly until the mixture is heated through.
Ingredients
- Servings: 12
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 tablespoons vegetable oil
- boiling water
- 4 ounces ground chicken
- 4 water chestnuts, drained and finely chopped
- 3 green onions, finely chopped
- 1/2 teaspoon chinese five-spice powder
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon white sugar
- 1 teaspoon sesame oil
- 1/2 cup oil for frying
Recipe
Preparation Time: 20 mins
Cook Time: 20 mins
Ready Time: 1 hr 10 mins
- sift flour and salt into a large bowl. make a well in the center and fill with vegetable oil and approximately 4 tablespoons boiling water. with a wooden spoon, stir until smooth, adding more boiling water as necessary. knead about 5 minutes, until elastic. cover and allow to sit 30 minutes.
- divide dough into 12 equal pieces. roll each piece into a 6 inch circle.
- in a medium saucepan over medium high heat, cook ground chicken breast until evenly brown.
- drain chicken and place in a medium bowl with water chestnuts, green onions, chinese five-spice powder, reduced-sodium soy sauce, white sugar and sesame oil. thoroughly mix.
- heat oil in a large skillet. place approximately 1 tablespoon chicken mixture in the center of each dough circle. fold over mixture and press edges together to seal. in small batches, cook in the hot oil until bottoms are golden brown. place approximately 1/3 cup water in the pan. cover and continue cooking approximately 5 minutes, until surfaces of the dumplings are well steamed. serve immediately.
