General Tso’s Chicken

General Tso's Chicken
General Tso’s Chicken

1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1 1/2 cups hot chicken broth
1 teaspoon M.S.G. (optional)
3 pounds dark deboned chicken meat cut into large chunks
1/4 cup soy sauce
1 teaspoon white pepper
1 egg
1 cup cornstarch
1 cup salad oil
2 cups scallions, diced
16 small dried hot peppers

To make sauce, mix cornstarch and water together. Add garlic, ginger, sugar, soy sauce, vinegar and wine. Then add chicken broth and M.S.G. and stir until sugar dissolves. Refrigerate until needed.

In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces.

Divide chicken into small quantities and deep-fry at 350° until crispy. Drain on a paper towel.

Place a small amount of oil in wok and heat until wok is hot. Add scallions and peppers and stir-fry briefly. Stir sauce; add to wok.

Place chicken in sauce and cook until sauce thickens. Add either cornstarch or water as needed. Serve with rice.

Serves 6 – 8.

Fish Fillet Pizza Rollout

Fish Fillet Pizza Rollout
Fish Fillet Pizza Rollout

1 chicken bouillon cube dissolved in 1/2 cup water
3 tablespoons olive oil
2 eggs
1/2 teaspoon salt
1 cup seasoned bread crumbs
6 flounder fillets
1/4 teaspoon black pepper
8 oz grape tomatoes, quartered
1/2 cup black olives, sliced
2 cups shredded part skim mozzarella cheese
4 tablespoons unsalted butter
1/2 cup flat leaf parsley, chopped

Heat oven to 350°.

Place broth and oil in a 13X9X2 inch baking pan.

In a shallow plate, beat eggs and salt. Place bread crumbs in another shallow plate. Dip fillets into egg mixture then into bread crumbs, coating both sides. Place in baking pan. Season with pepper.

Sprinkle the tomatoes, olives and mozzarella over the top. Dot with the butter, sprinkle with the parsley over the cheese.

Bake 20 minutes. or until fish flakes easily.

Makes 6 servings.

Sausage and Pepper Baked Ziti

Sausage and Pepper Baked Ziti
Sausage and Pepper Baked Ziti

1 1/2 pounds sweet and/or hot Italian sausage links, cut crosswise into 1-inch chunks
4 garlic cloves, thinly sliced
2 large green, yellow, and/or red bell peppers, cut into 1/4-inch slices
1 jumbo onion (about 1 pound), cut in half, then cut crosswise into 1/4-inch slices
1 can (28 ounces) whole tomatoes in puree
1 can (15 ounces) tomato puree
1 teaspoon salt
1 pound ziti or penne pasta
1 package (8 ounces) mozzarella cheese, cut into 1/2-inch cubes
1/2 cup freshly grated Pecorino Romano cheese

Prepare sauce:
In deep nonstick 12-inch skillet, cook sausage over medium-high heat 5 minutes or until browned on all sides, stirring occasionally.

Reduce heat to medium. Discard all but 2 tablespoons sausage fat. To sausage in skillet, add garlic, peppers, and onion, and cook, covered, 10 minutes or until vegetables are tender, stirring occasionally.

Stir in tomatoes with their puree, tomato puree, and salt; heat to boiling over medium heat, breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer 10 minutes.

Meanwhile, preheat oven to 400°F.

Heat large covered saucepot of salted water to boiling over high heat. Add pasta; cook 2 minutes less than cooking time recommended on label.

Drain pasta. Return pasta to pot; stir in sauce to coat. Add mozzarella; toss to combine.

Transfer pasta mixture to ungreased 13 x 9-inch glass or ceramic baking dish and spread evenly; sprinkle with Pecorino Romano.

Bake, uncovered, 20 to 25 minutes or until top browns and sauce is bubbling. Let stand 10 minutes for easier serving.

Makes 10 main-dish servings.

Lasagna Roll Ups

Lasagna Roll Ups
Lasagna Roll Ups

1 (16 ounce) package uncooked lasagna noodles
1 pound mozzarella cheese, shredded
1 (15 ounce) container ricotta cheese
1 pound firm tofu
1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
2 cups grated Parmesan cheese
1 (28 ounce) jar pasta sauce

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.

In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese. Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13×9 pan. Repeat for other noodles.

Top with remaining sauce and Parmesan cheese. Bake in a preheated 350° oven for 30 minutes, or until hot and bubbly.



2 chicken breasts, cooked, shredded
12 corn tortillas
Butter-flavored cooking spray
Leaf lettuce, thinly sliced
Guacamole (recipe below)
Diced tomatoes
salt and pepper to taste

Moisten shredded, cooked chicken with chicken broth. Season with salt and pepper to taste. Soften the tortillas via microwave or warm skillet and place about 1-1/2 tablespoons shredded chicken in center. Roll up tightly into a cigar shape and secure with two toothpicks.

Spray tortilla rolls with cooking spray. Sprinkle with salt, to taste, and place seam side down on a baking dish. Bake at 375°F. for about 20 minutes, or until crisp.

To serve, place taquitos on a bed of thinly sliced lettuce. Garnish with guacamole and diced tomatoes.


2 tomatillos, husked, rinsed, quartered
1 garlic clove
1/4 cup green chiles, diced
3 sprigs cilantro or parsley
1 avocado, peeled, pitted, chunked
3 tablespoons nonfat sour cream
Salt and pepper to taste
Fresh lemon juice, optional
1/4 cup diced onion
1/3 cup diced tomato

Puree tomatillos, garlic, chiles, and cilantro in a blender or food processor. Add the avocado and sour cream, processing just until combined.

Pour into container. Season to taste with salt, pepper, and lemon juice.

Rinse onion with cold water; pat dry. Stir diced onions and tomatoes gently into avocado mixture.

Lemon Honey Chicken and Rice

Lemon Honey Chicken and Rice
Lemon Honey Chicken and Rice

1 can (13.75 oz) fat-free chicken broth
3 tablespoons lemon juice
1 tablespoon honey
non-stick cooking spray
4 boneless, skinless, chicken breast halves
1 cup onion, minced
1 cup uncooked, Water Maid Medium Grain Rice or River Medium Grain White Rice

Blend chicken broth, lemon juice and honey; set aside.

On medium-high heat, brown chicken on both sides; remove from skillet.

In same skillet, cook and stir onions in 1/3 cup broth mixture for 3 minutes or until tender. Add remaining broth, chicken and rice; heat to a boil. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed.

Let stand 5 minutes before serving.

Honey Mustard Spareribs

Honey Mustard Spareribs
Honey Mustard Spareribs

1/2 cup Kikkoman Teriyaki Marinade & Sauce
2 tablespoons honey
4 teaspoons Dijon-style mustard
1 teaspoon garlic powder
3 pounds pork spareribs, cut into 1-rib portions

Combine Teriyaki Marinade & Sauce, honey, mustard and garlic in large bowl; add spareribs and toss until pieces are thoroughly coated.

Reserving sauce, remove ribs and place, meaty side up, in 9×13-inch microwave-safe baking dish. Let stand 10 minutes.

Cover and microwave on Medium-high (70%) 14 minutes, rotating dish once.

Meanwhile, prepare coals for grilling.

Remove ribs and place on grill 4 to 5 inches from medium-hot coals; brush with reserved sauce. Cook ribs 8 to 10 minutes, turning and brushing occasionally with remaining sauce.

(Or, place ribs on rack of broiler pan; brush with reserved sauce. Broil 4 to 5 inches from heat 6 minutes on each side; brush once with remaining sauce).

Yield: 4 to 6 servings

Parmesan Crescent-Topped Chicken A La King

Parmesan Crescent-Topped Chicken A La King
Parmesan Crescent-Topped Chicken A La King

2 tablespoons butter
1 1/2 lb. boneless skinless chicken breast halves, cut into bite-sized pieces
1 1/2 cups carrot strips (1 1/2×1/4×1/4 inch)
1 1/2 cups cut fresh green beans or Green Giant Frozen Cut Green Beans
1 cup thin red bell pepper strips (1 medium)
1/2 cup sliced green onions
1/2 cup all-purpose flour
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1 (14 1/2-oz.) can ready-to-serve chicken broth
3/4 cup milk
1/4 cup grated Parmesan cheese

1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
1 egg white, beaten
2 tablespoons grated Parmesan cheese

Heat oven to 375°F.

In large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken; cook and stir 3 minutes. Add carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally.

Lightly spoon flour into measuring cup; level off. Add flour, Italian seasoning, salt and pepper to skillet. Stir in broth and milk. Bring to a boil, stirring constantly. Stir in 1/4 cup Parmesan cheese.

Spoon into ungreased 2 1/2-quart oval casserole or 13×9-inch (3-quart) baking dish.

Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up halfway. Arrange over hot chicken mixture with tips toward center. Do not Overlap. Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.

Bake at 375°F. for 15 to 20 minutes or until crescent rolls are golden brown.

Makes: 8 servings

Enchilada Casserole

Enchilada Casserole
Enchilada Casserole

12 corn tortillas
2 small cans of chopped green chile
1 onion
1 (10 3/4 oz) can cream of chicken soup
1/2 can of milk
dollop of sour cream
2 cups grated cheddar cheese
left over chicken, if you have some
1 teaspoon cumin
1 tablespoon oregano
black pepper
cooking spray

Spray both sides of the corn tortillas with cooking spray and put in the oven on high; cook until stiff. Allow to cool enough so you can handle them.

Mix together the green chile, soup, milk, sour cream, cumin, oregano, cumin, black pepper, chicken and grated cheese.(Save a scant handful of cheese)

Note Generally the soup is salty enough but you can taste to see if it needs a little additional.

Tear up the tortillas. Put a layer on the bottom of a round casserole dish (can spray or oil the bottom if you like). Layer on the filling, add more tortillas, more filling, more tortillas etc. Finish with about half of the top covered with tortillas, cover with cheese and put in the oven at 350° for about half an hour to 45 minutes.

Chicken and Wild Rice

Chicken and Wild Rice
Chicken and Wild Rice

4-5 boneless chicken breast
1/2 cup of frozen green peas
1 box of Uncle Ben’s Wild Rice (not quick cook)
butter to grease pan
2 1/8 cups of water

Preheat oven to 350°

Grease a baking dish with butter this gives added flavor to the chicken and rice too. Empty rice into greased pan. Place peas and then chicken on top of rice, sprinkle the seasoning for rice on top of chicken coating each piece. Sprinkle any remaining seasoning onto the rice. Add 2 1/8 cups of water to rice and chicken.

Cover with foil and bake at 350° for 1 hr 15 minutes.

Note Water should be evaporated and chicken tender at this time.