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Recipes
Bacon and Waterchesnuts
By Jaymers
A sweet and tangy appetizer with a nice crunch
- 1 Package Bacon
- 1 can whole waterchesnuts
- 1 C brown sugar
- 1/2 C ketchup
- 1/2 C open pit barbeque sauce
Ginger Curry Chicken with Lentils
By Jaymers
1. Sprinkle chicken with 1 tablespoon curry powder and salt/pepper
- 4 Boneless, skinless chicken breast
- 2 Tbsp. curry powder
- 1/2 tsp. sea salt and black pepper
- 2 Tbsp. cooking oil
- 2 Tbsp. grated fresh ginger
- 1/2 Tbsp crushed garlic
- 2 large leeks, halved lengthwise, rinsed, and sliced
- 1 small orange, cut in wedges
- 1 cup lentils, rinsed and drained
- 1 14-oz. can reduced-sodium chicken broth
- 1 cup dry white wine (optional)
- 7-8 heads baby bok choy (or baby spinach)
Pumpkin Soup
By Jaymers
1. Melt butter in a 4-quart saucepan over medium-high heat
- 4 Tbsp unsalted butter
- 2 medium yellow onions, chopped
- 2 teaspoons minced garlic
- 1/8 to 1/4 teaspoon crushed red pepper
- 2 teaspoons curry powder
- 1/2 teaspoon ground coriander
- Pinch ground cayenne pepper (optional)
- 3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
- 5 cups of chicken broth (or vegetable broth for vegetarian option)**
- 1 cups of milk
- 1/2 cup brown sugar
- 1/2 cup heavy cream
White Enchiladas
By Jaymers
1. Cook onion in hot butter over medium heat until tender
- 1/4 C chopped onion
- 2 tbsp butter
- 4oz can chile peppers
- 3 oz softened cream cheese
- 1 tbsp milk
- 1/4 tsp cumin
- 2 C chipped cooked chicken
- 1 can cream of mushroom soup
- 8 oz sour cream
- 1 C milk
- 3/4 C shredded monterey jack cheese
Thai Chicken with Basil
By Jaymers
1.If you have a mortar, pound together the garlic, chilies, and shallot until you get a coarse paste
- 1 pound chicken, diced
- 7 large cloves of garlic, peeled
- 7 bird’s eye chilies
- 1 large shallot, peeled and roughly chopped
- 2 tbsp vegetable oil
- 1 tbsp fish sauce
- 2 tbsp thin/light soy sauce
- 1 tbsp dark sweet soy sauce
- 1 tbsp oyster sauce
- 1 cup thai basil leaves, packed
Channa Masala
By Jaymers
1. Toss the butter in a skillet set over medium heat
- 1 tablespoon butter
- 1/2 onion, chopped
- 1 garlic clove
- 1/2 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon ground turmeric
- 3 tablespoons chopped tomatoes
- 1/2 cup water
- 1 15-ounce can chickpeas, rinsed and drained
- 1 teaspoon paprika
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt
- Juice of 1/4 lemon
- 1/2 jalapeño, stemmed, seeded, and chopped
- 1 teaspoon ginger, grated
Spicy Thai Coconut Chicken Soup
By Jaymers
1. Heat a Dutch oven over medium heat
- 2 teaspoons canola oil
- 1 cup sliced mushrooms
- 1/2 cup chopped red bell pepper
- 4 teaspoons minced peeled fresh ginger
- 4 garlic cloves, minced
- 1 (3-inch) stalk lemongrass, halved lengthwise
- 2 teaspoons sambal oelek (ground fresh chile paste)
- 3 cups Chicken Stock or fat-free, lower-sodium chicken broth
- 1 1/4 cups light coconut milk
- 4 teaspoons fish sauce
- 1 tablespoon sugar
- 2 cups shredded cooked chicken breast (about 8 ounces)
- 1/2 cup green onion strips
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
Lipton Onion Soup Pot Roast
By Jaymers
1. cook in crock pot allday on lowest possible heat
- various size potroast
- 1 package Lipton onion soup mix
- 1 C water
- cut up carrots
- cut up potatoes
- sliced onion
Cornbread Stuffing
By Jaymers
1. Preheat oven to 350 degrees F
- cornbread
- 7 slices oven-dried white bread
- 1 sleeve crackers (recommended: Saltine)
- 8 tablespoons butter
- 2 cups chopped celery
- 1 large onion, chopped
- 7 cups chicken stock
- 1 teaspoon salt
- Freshly ground black pepper
- 1 teaspoon sage, optional
- 1 tablespoon poultry seasoning, optional
- 5 eggs, beaten
Lamb with Ginger and Scallions
By Jaymers
1. Heat about 2 tbsps of cooking oil in your wok
- 16 slices of thinly sliced lamb (can be found in most Asian grocery stores) - lightly marinated in light soy sauce
- 6 slices of ginger
- 4 stalks scallions/ green onions, sliced lengthwise (save some for garnish)
- 5 cloves garlic, minced
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp oyster sauce
- 2 tbsps Chinese Shaoxing Wine (Chinese Rice Wine)
- 2 tsps sugar
- 1 tsp mirin (optional)
- 1 tbsp water
- Drop of sesame oil
- Dash of white pepper
- 1 tsp cornstarch mixed in 1 tbsp water