Bobby's Goulash

FB Source: Julie Morgan

ORIGINAL SOURCE: Paula Deen

Ingredients:
Goulash:

2 pounds lean ground beef

1 pound lean ground turkey
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups elbow macaroni, uncooked

House Seasoning:
1 cup salt
1/4 cup pepper
1/4 cup garlic powder

Directions:
Goulash:

1. In a Dutch oven, saute the ground beef  and ground turkey over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. 
2. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. 
3. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. 
4. Place a lid on the pot and allow this to cook for 15 to 20 minutes. 
5. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. 
6. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.

House Seasoning:
Mix the ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.Serve with garlic bread and a salad.

Per serving: Calories: 478; Total Fat 8 grams; Saturated Fat: 2 grams; Protein: 57 grams; Total carbohydrates: 46 grams; Sugar: 14 grams Fiber 5 grams; Cholesterol: 110 milligrams; Sodium: 3758 milligrams

Pork Tenderloin

FB Source: Dail Stuart

Ingredients:
3 pounds Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total
1 pound Bacon
¾ cups Soy Sauce
1 Tablespoon Minced Onions
½ teaspoons Garlic Salt
1 Tablespoon Wine Vinegar Or White Vinegar
¼ teaspoons Salt
1 dash Pepper
¾ cups Brown Sugar

Directions:

1. Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork.
2. Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.
3. Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.

Bacon Wrapped Asparagus

FB Source: Yvonne Turnbow-Nisley

Ingredients:
Asparagus

Bacon

1/2 C Butter

1/2 C Brown Sugar

1 Tbsp Soy Sauce

1/2 tsp Garlic Salt

1/4 tsp Black Pepper

Directions:

1. Preheat oven to 400.
2. Divide asparagus into bundles of 3-4 spears.
3. Wrap each bundle in a slice of bacon, and place in a baking pan that has a lip around the edge.
4. In a saucepan, melt butter, brown sugar, soy sauce, garlic salt, and black pepper. Bring to a boil.
5. Pour mix over bundles and bake until bacon looks done.

I would slap these bad boys on the grill!!!

I made these this past past Thanksgiving, and they were to die for!!!!!!! 

Crunchy Honey Garlic Pork Chops

FB Source: Jana Guest

Ingredients:
6-9 pork chops (not too thick, you can use boneless pork loin)
2 eggs
4 Tbsp water
2 cups flour
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
Canola or vegetable oil for frying chops

Glaze:
1 Tbsp chopped garlic
2 Tbsp butter
1 1/2 cups honey
1/2 cup brown sugar
1/2 tsp  ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce

Directions:

1. Whisk the eggs and water together in a shallow dish.
2. Mix the flour, salt, pepper, and garlic powder in another shallow dish.
3. Dip the chops in the flour, then over into the egg. Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.
4. Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
5. Remove from the pan to a 9"x13" baking dish.
6. To make the glaze, saute the garlic a little in the butter. Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.
7. Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Bake uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

~Works great with chicken too!!!

Kneaders' Pumpkin Curry Soup

FB Source: Kneaders Bakery and Cafe

Try a new recipe this weekend! Your family will savor every spoonful of October's Recipe of the Month, Pumpkin Curry Soup! Pair it with our Hazelnut 12 Grain bread for a wholesome fall meal.

Alma Kerby's Quick & Easy Chinese Fried Rice

Alma Ontiveros Kerby

Ingredients:
4 cups cooked, day-old, *white rice
(must be at least one day old so it isn't too sticky)
1 tsp peanut or sesame seed oil (for flavor)
1/3 c. soy sauce
4 slices deli ham (I like honey ham), chopped
2 to 3 cups of frozen veggie mix
(the kind with the peas, corn, carrots, & green beans or you can always use fresh veggies. I like celery, onion, pea pods, green peppers, carrots.)
2 eggs, whisked
1/4 c. chopped onion
1-2 TB cooking oil

Directions:

1. On high heat, preheat cooking oil and saute onion until lightly fried. Add ham and frozen veggies, mix well. Saute until cooked (I like the edges lightly browned.)
2. Push everything to one side of the pan, making room to fry the eggs. Add a tad more cooking oil and scramble the eggs in the empty side of the pan.
3. Once the eggs are cooked, mix them with the veggies then add the rice. Add soy sauce and blend thoroughly.
4. Add peanut or sesame seed oil and continue cooking while turning and mixing well. Add more cooking oil if rice begins to stick to pan.

*To make white rice: 2 cups rice, 4 cups water, 2 TB butter. Put all ingredients in pot and set heat to medium/medium-high and bring to a light boil. Reduce heat to low (a 3 on a scale of 1-10) and simmer for 20 minutes, covered and undisturbed. Immediately remove pot from heat and leave covered and undisturbed for another 15-20 minutes.

Hawaiian Hot Wings

Hawaiian Hot Wings

Ingredients:

1 lb or so chicken wings
Salt & pepper
1 pineapple, cut into chunks
1 stick butter
1/4* - 1 cup rooster sauce
1 tbsp each soy sauce, honey and pineapple juice

Directions:

1. Season the wings with salt and pepper and bake them at 350 until they're done.
2. In the meantime, melt the butter, then add the rooster sauce, soy sauce, honey and pineapple juice. Simmer it until the wings are ready, then toss wings and pineapple in sauce to coat.

Courtesy of: Summer Hirschi

Stacie says: "*According to some reviewers, the amount of rooster sauce called for was 'extreme', and many suggested reducing that amount. So, I added a little change, by noting the 1/4 cup, and you can adjust the recipe from there to your liking. Also, there was no picture associated with this recipe, so I used what was on the actual FB site that this was posted on. If you make this recipe, and would care to share a photo of the recipe for me, please do! :)"

Slow Cooker Sweet Garlic Chicken

Donna Ruiz Valdez

Slow Cooker Sweet Garlic Chicken

Ingredients:
4-6 chicken breasts
1 cup packed brown sugar
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)

Directions:

1. Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. 
2. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). 
3. Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It's good on top of the potato too!)

Delicious! Dare I say... better than the baked version

Slow Cooker Parmesan Honey Pork Roast

Cynthia A. Hobbs

Oh my gosh!!
Crock Pot Parmesan Honey Pork Roast!!

Ingredients:
1 boneless whole pork loin roast, turkey breast or beef roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water

Directions:
Cut roast in half. Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 10 servings.

Nutritional Facts:
5 ounces cooked pork with 3 tablespoons gravy equals 330 calories, 13 g fat (4 g saturated fat), 95 mg cholesterol, 529 mg sodium, 15 g carbohydrate, trace fiber, 38 g protein.

Better Than Takeout Fried Rice

Tina Arnold

I have made this recipe a couple of times & it EASY & AMAZING!!!

BETTER-THAN-TAKEOUT-FRIED-RICE

Serves: 5-6
Ingredients
•4 cups rice, prepared (white or brown) refrigerated & day old is best
•½ pound boneless, skinless chicken breasts, cooked or shrimp cooked
•1 cup peas & carrots, frozen
•1 white onion, chopped
•2 cloves garlic, minced
•2 eggs
•3 tablespoons sesame oil
•¼ cup soy sauce


Instructions
1.Prepare rice according to package instructions to yield 4 cups cooked rice.
2.Heat sesame oil in a large skillet on medium heat.
3.Add onion, garlic, peas, and carrots. Stir fry until tender.
4.Crack eggs into pan and scramble, mixing throughout vegetables.
5.Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

Sweet Hawaiian Slow Cooker Chicken

Solution For Every Day Problems

2lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce
Combine all together, cook in Crock-pot 6-8 hours...that's it! Done!

Stacie says: There have been mixed reviews about this recipe. One reviewer suggested cutting the amt of soy sauce in half. Another reviewer removed the chicken after it was thoroughly cooked, thickened the sauce on the stove, and then threw it all under the broiler to crisp up the chicken a little and caramelize the sauce.

PF Chang's Asian Chicken Lettuce Wraps

Jasmine Pace

Asian Chicken Lettuce Wraps

Ingredients:
2 tsp canola oil
8 oz white mushrooms, chopped
1 lb lean ground chicken
1 clove garlic, minced
1/2 tsp fresh ginger, minced
1 cup green onions, sliced
1 (8 oz) can sliced water chestnuts, drained and chopped
8 large lettuce leaves
1 tbsp toasted sesame oil
1/2 tbsp rice wine vinegar
3/4 tsp lower-sodium soy sauce
1/2 tsp honey
crushed red pepper flakes, to taste

Directions:

1. Heat canola oil in large nonstick skillet over medium heat. Add mushrooms and cook for 5 minutes or until tender, stirring occasionally. Place mushrooms in a large bowl, set aside.
2. Add chicken, garlic and ginger to skillet and cook for 6-7 minutes or until chicken is brown, breaking the meat up as it cooks.
3. Combine the chicken mixture with the bowl of mushrooms; add green onions and water chestnuts; toss together.
4. Combine sesame oil, rice wine vinegar, lower-sodium soy sauce, honey and crushed red pepper flakes in a small bowl; whisk to mix well.
5. Divide chicken mixture evenly between each lettuce leaf and top with sesame oil mixture.

Optional: Garnish with fun, bright extras, like the red peppers and scallions seen above.
Serves 4

Slow Cooker Hawaiian Chicken

At Home with Terri

Slow Cooker Hawaiian Chicken

Ingredients:
5-6 boneless chicken breasts (approx 2 1/2 lbs)
16 oz can of pineapple slices, drained
15 oz can of mandarin oranges, drained
1/4 cup corn starch
1/2 brown sugar
1/2 cup soy sauce
1/4 cup lemon juice
1 tsp ground ginger
salt/pepper, to taste preference

Directions:

1. Spray crock pot with non stick cooking spray or use liners. Place chicken in pot.
2. In a mixing bowl, whisk together corn starch, brown sugar, soy sauce, lemon juice, ginger and salt/pepper. Pour over chicken.
3. Next, pour in drained pineapple slices and mandarin oranges
4. Cover and cook on low for 4-5 hours.
5. Server over rice and enjoy!!!

Courtesy of table for seven

Fried Rice

Karen Miracle Shown

FRIED RICE

3 cups cooked white rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
1tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok. Add the peas carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Try adding some green onion

Slow Cooker Beef and Broccoli

Carrie Luscombe

CROCKPOT BEEF AND BROCCOLI

Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consomme
½ cup soy sauce
⅓ cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

Slow Cooker Pork Tenderloin

Lee Christiansen

Slow Cooker Pork Tenderloin

2 pounds of Pork Tenderloin
1/4 cup soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
2 Tablespoons Diced dried onions
1 1/2 teaspoons Garlic Salt
Put everything in the crock pot and cook on low for 6 hours.

Recipe courtesy of: http://recipeswelove1.blogspot.com/2011/04/crock-pot-pork-tenderloin.html

Slow-Cooker Sesame Chicken

The Recipe Graveyard

CROCK POT SESAME CHICKEN
On busy crazy days, it is soooo nice to come home to this  

 April

Sesame Chicken for slow cooker

1 1/2 pound boneless/skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 tablespoons dried onion
2 tablespoons ketchup
1 tablespoon oil
1/2 teaspoon garlic powder
2 teaspoons cornstarch dissolved in 3 Tablespoons water
Sesame seeds

Put chicken into crock pot.
Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken.
Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
Remove chicken from crock pot, leave sauce.
Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
Cut chicken into bite size pieces and return to crock pot - can leave chicken in and simmer on low or serve.
Sprinkle with sesame seeds and serve over rice.

Baked Sweet and Sour Chicken

Becky Woody Quattlebaum

Baked Sweet and Sour Chicken

The chicken coating:
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

The sweet and sour sauce:
3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Panda's Orange Chicken

Carl Barbaro

Panda's orange chicken:

Ingredients
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1½ tsp salt
Pinch of white pepper
2 tbsp oil, divided, plus more oil for frying
½ cup + 1 tbsp cornstarch, divided
¼ cup flour
1 tbsp ginger, minced
1 tsp garlic, minced
½ tsp crushed hot red chili pepper
¼ cup green onion, chopped
1 tbsp rice wine
¼ cup water
Zest of ½ an orange (optional)

For the “Orange” Sauce
3 tbsp soy sauce
3 tbsp water
½ cup sugar
½ cup white vinegar

Method
In a large bowl, mix together the egg, salt, pepper, and 1 tbsp of oil. Mix well. Stir in the chicken pieces.
In medium bowl, stir together the flour and ½ cup cornstarch. Add the chicken pieces, stirring to coat.
Heat oil for deep frying in a wok or deep fryer to 375°F.
Add the chicken, small batches at a time, and fry for 4-5 minutes until golden crisp (but avoid overcooking the chicken). When done remove the chicken from the oil with tongs and drain on paper towels.
Clean the wok if you used it and heat for 15 seconds over high heat. Lower to medium high and add 1 tbsp of oil.
Add the ginger and garlic and stir try until fragrant, about 10 seconds.
Add the crushed chiles and green onions, then the rice wine, stirring for a few seconds.
Add the orange sauce and bring to a boil.
Stir the remaining 1 tbsp of cornstarch into the water, add this mix to the chicken and heat until the sauce has thickened.
Add the cooked chicken, stirring until well incorporated.
Turn off the heat and stir in the orange zest if using.
Serve over white rice