Top 10 of my Favorite Recipes!

Hey Guys,
I have been mailing some of my recipes through email, and i decided this is way funner! Oh and if you have recipes youd like to share just leave a comment of the recipe and ill post it! this way we can all share recipes!

okay so here goes for my top 10...

Orange Chicken Recipe

"I found this recipe looking for the panda express chicken recipe, this doesnt taste just like it, but i think it tastes BETTER! At the end of the recipe it said to add the cooked chicken then add the water but i found out it gets more soggy that way so i changed it to add the water before you put in the battered chicken."



Ready in: 30 minutes

Serves/Makes: 6

Ingredients:
2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoon salt
White pepper
Oil (for frying)
1/2 cup cornstarch
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
1 dash crushed hot red chilies
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup water
1 teaspoon sesame oil
***Orange Chicken Sauce***
1 1/2 tablespoon soy sauce
1 1/2 tablespoon water
5 tablespoons sugar
5 tablespoons white vinegar

Directions:
Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Stir water into remaining 1 tablespoon cornstarch until smooth.Add cooked chicken, stirring until well mixed. heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once. You may want to add grated zest of 1 orange to the sauce ! for flavor.


Smoked Salmon Sushi Roll

"Yummy Yummy, for those of you that like sushi rolls, these are so good! I was so suprised how authentic they tasted! For those of you that have never tried it, you definately should cuz they arent what you think. I brought these to my school a while ago and at first the girls were like ew no i wont try those, (afraid of the idea) but once they did they were suprised at how yummy they were. I keep using the word yummy, oh well, they really are. Oh and this recipe makes a whole lot, so I always half it, or even cut it in 1/3 rds .


PREP TIME 30 Min
READY IN 5 Hrs

Original recipe yield: 6 rolls

INGREDIENTS
2 cups Japanese sushi rice
6 tablespoons rice wine vinegar
6 sheets nori (dry seaweed)
1 avocado - peeled, pitted and sliced
1 cucumber, peeled and sliced
8 ounces smoked salmon, cut into long strips
2 tablespoons wasabi paste (I dont use this i dont like wasabi, i just dip them in soy)

DIRECTIONS
Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
Place 1 sheet of seaweed on bamboo mat, (I just roll by hand) press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. (then lightly paint water on the edges to seal) Cut roll into 8 equal pieces and serve. Repeat for other rolls.



Pumpkin Roll

"I dont like pumkin pie, and i tried pumpkin rolls for the first time last year at someones house and it was really good, so i tried looking for a recipe and i found this one. Its WAY better. Delicious!"


PREP TIME 30 Min
COOK TIME 30 Min
READY IN 2 Hrs
Original recipe yield: 1 - 15x10 inch jelly roll cake

INGREDIENTS
3 eggs
1 cup white sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup chopped walnuts
confectioners' sugar for dusting

1 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 tablespoons butter, softened
8 ounces cream cheese



DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.


Coconut Shrimp I

"Have you ever tried the shrimp at Outback? okay well these taste just like em! I love them! My favorite dipping sauce is just orange marmalade and dijon mustard, i mix like 2 to 1. "


PREP TIME 10 Min
COOK TIME 20 Min
READY IN 1 Hr

Original recipe yield: 4 servings

INGREDIENTS
1 egg
1/2 cup all-purpose flour
2/3 cup beer (you can just use water, )
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

Sauce
Orange marmalade
Dijon Mustard


DIRECTIONS
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.


Hot Artichoke and Spinach Dip II


"This dip is amazing --Andrew loves it! so cheesy and fragrant. If you don't like artichokes, don't worry -- you'll never know they're in there! My only question is: Is it okay to just eat it with a spoon right out of the dish? "


PREP TIME 15 Min
COOK TIME 25 Min
READY IN 40 Min

Original recipe yield: 8 servings

INGREDIENTS
1 (8 ounce) package cream cheese, softened
1/4 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese




DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

World's Best Lasagna


"okay this recipe take a little work but its worth it, and it costs me like 20 bucks just to get the ingredients, but it makes alot. You could half the recipe but i usually dont because its really yummy to eat through out the week! Ive tasted alot of lasagna but i still think this one beats all the resturaunts ive had it at."


PREP TIME† 30 Min
COOK TIME† 2 Hrs 30 Min
READY IN† 3 Hrs 15 Min

Original recipe yield: 12 servings

INGREDIENTS
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese


DIRECTIONS
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.





Applebee's Walnut Blondie With Maple Butter Sauce Recipe



"this isnt exactly like applebee's but it sure as heck was tastey!"

recipe is ready in 30-60 minutes


Serves/Makes: 4



Ingredients:
***Dough***
1 cup sifted flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter or margarine
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips
***Maple Butter Sauce***
3/4 cup maple syrup
1/2 cup butter
3/4 cup brown sugar
1/2 cup walnuts, chopped (optional)
Turn this recipe into a puzzle! [click]

Directions:

Dough

Preheat oven to 350 degrees F.

Sift flour, add baking powder, baking soda and salt. Sift again. Add chopped nuts. Mix well and set aside.

Melt butter. Add brown sugar and mix well. Add egg and vanilla extract. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips. Spread in a 9-inch square pan. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean or with slightly fudgy-looking crumbs. Serve with ice cream and Maple Butter Sauce.

Maple Butter Sauce

Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts, if desired.


Chicken Bryan

"when i made this i didnt have goat cheese i dont even know what that is, but i just put alot of fresh parmesean, and wow it was to die for!"



Serves/Makes: 6



Ingredients:
1 tablespoon minced garlic
1 tablespoon minced yellow onion
2 tablespoons butter
1/2 cup dry white wine
1/4 cup fresh lemon juice
2/3 cup cold butter, sliced
1 1/2 cup chopped sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
6 boned, skinned chicken breast halves
Extra virgin olive oil (for brushing)
1/2 teaspoon each salt and black pepper
8 ounces goat cheese, room temperature
Turn this recipe into a puzzle! [click]

Directions:

Saute garlic and onion in 2 Tbsp. butter in a large skillet over medium heat until tender. Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half. Reduce heat to low and stir in cold butter, one slice at a time. Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.

Brush chicken breasts with olive oil; sprinkle with salt and black pepper. Grill chicken over hot coals 15-20 minutes, or until cooked through. Just before chicken is done, place equal amounts of cheese on each chicken breast. Spoon prepared sun-dried tomato sauce over chicken.






Olive Garden Alfredo Sauce Recipe



"Okay so i have been obessed with Olive Gardens sauce for YEARS. When i found this recipe i was almost sure that it wouldnt be as good as the original, but i couldnt tell the difference! make some fresh breadsticks, and make some pasta with chicken and wah la! "


Serves/Makes: 4



Ingredients:
1 pint heavy cream
1/2 cup butter
2 tablespoons cream cheese
3/4 cup parmesan cheese
1 teaspoon garlic powder


Directions:

Let the sauce simmer as long as you can! Please note the cream cheese is optional, we add it to aid in thickening the sauce. Olive Garden does not use cream cheese.

In a saucepan combine butter, heavy cream, and cream cheese.

Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder.

Simmer this for 15- 20 minutes on low.

You may wish to season with a little salt and pepper.

I have done this with half and half, but we prefer the heavy cream. I wouldn't try it with plain milk.



Shredded Sweet Pork:

have you ever had the costa vida pork salad? or burrito?? The special ingredient is definately the pork, and we found there secret! This recipe is awesome, I make it very often i hope mary (andrews lil sis) isnt getting sick of it haha. Cuz i dont think i ever can! When i make the pork it makes a whole lot, and i do like three meals with it, we make quesadilla's, salads (which i put rice, pinto beans, lettuce, cheese, crushed chips, and pico de gayomehi (or however you spell it :) and of course the cilantro dressing all on top of a tortilla.) P.s. if you have ever had fresh tortillas in mexico, they dont compare at all to the already cooked bagged ones you buy in the grocery store. Go to the mexican section and they have uncooked tortillas. A THOUSAND times better. You can pop one in the pan whenever you want a fresh one. Hooray!"

Put these ingredients in the crock put and cook on low for about 8-10 hours.

2 1/2 lbs pork (Walmart- get the bonless pork or pork roast)
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon garlic salt (or you can put minced garlic, its better)
1/3 Cup Water

After it’s cooked, drain all the juice and shred the pork (it should just fall apart, but if not you might have to cut it in pieces)
Then put back in crock pot and add:
1 cup of brown sugar (or more if you want, the more the better)
1 can of green enchilada sauce
Let simmer in crock pot on low another 20 mins to let the flavor soak into the meat

Heres the recipe for pico and the dressing


Pico De Gallo:
1 yellow onion
2 large tomatoes
½ bunch of fresh cilantro

Ranch Cilantro Dressing:
1 buttermilk ranch dressing packet
(Hidden Valley Ranch brand recommended)
¾ cup buttermilk
1 cup mayo (do not use low fat or fat free)
2 tomatillos, husk removed and diced (usually sold near tomatoes)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)
Use a food processor to blend all the ingredients well.
Refrigerate 1-2 hours before using.