- This recipe was in the newest taste of Homes Magazine. It was mt husbands pick for a meal. It can out really good. Can't seem to stay out of it. The combo of the tender veggies and chicken with the peanuts so good..
- I forgot to take a picture so the picture is from the website.
- 1 lbs boneless skinless chicken breasts, chopped
- 1 tbsp canola oil
- 1 package frozen stir-fry vegetable blend
- 6 garlic cloves, minced
- 2 tbsp brown sugar
- 4 tsp cornstarch
- 3/4 tsp ground ginger
- 1/2 cup chicken broth
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup chunky peanut butter
- 5 to 6 drops hot pepper sauce
- 3 cups shredded cabbage
- 3/4 cup salted peanuts, chopped
- Hot cooked rice
- In a large skillet or wok, stir-fry chicken in oil for 2 minutes. Add vegetables; cook 4 minutes longer. Add garlic; stir-fry until chicken is no longer pink and vegetables are crisp-tender. In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended. Pour over chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 minutes longer or until crisp-tender. Sprinkle with peanuts. Serve with rice. I also served it with some egg rolls Makes 5 servings.
Friday, February 11, 2011
Sunday, February 6, 2011
Lets just say my house smells so good from baking these.. My mom had made these over Christmas time. I finally decided to make them at home. My kids keep begging for one, even though they already had one. You can find the recipe on the back of the dark chocolate and mint morsels bag by Nestle. But here is the recipe too.
2 cups all purpose flour
2/3 cups baking cocoa
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter or margarine, soften
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1 2/3 cups (10 oz pkg) Nestle Toll House dark chocolate and mint morsels
Preheat oven to 325* degrees
Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well- rounded tablespoon onto ungreased baking sheet. Bake for 11- 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 mins; remove to wire racks to cool completely. Makes about 4 dozens cookies.
I must warn you now this makes ALOT of soup.. Great for get together's. I made it last night for 5 people and I have a bunch left over. But the good news is, it freezes great. You can do any combo of veggies you like. This is the way I made it. My husband had about 3 bowls worth.. I served it with toasted sour dough bread. It was a great complement to the soup.
2 1/2 pound top round roast- diced into small pieces
3 boxes beef broth- 12 cups total
1 tbsp oil
3 med zucchini
2 large squash
1 large onion
1 head of broccoli
1 head of cauliflower
1 head of cabbage
1 of each bell pepper- green, red, yellow and orange
1 bunch of celery
8 medium size potato's- finely diced
1 large bag of mix veggies -corn, green beans, peas and carrots.
2 cans diced tomato's- undrained
1 can tomato paste
Salt and pepper to taste
2 tbsp minced garlic
6 litters of water
2 beef bullion cubs
In a LARGE pot add beef broth and potato's, cook on med heat. Meanwhile in a skillet brown the roast in oil. When that is done add to pot. Dice all the veggies into bite size pieces. Add to pot. Add the diced tomato's and the tomato paste. Add water, garlic and cubes simmer for 1 - 1 1/2 hours or until cabbage is tender. Serve with bread of your choice...