ROMANTIC ENTREES RECIPES

Marinate 1 lb. lobster cut into bite sized pieces in a plastic bag in the refrigerator for 12 hours. The lime juice will cook it. Serve chilled.

Marinade:

In a plastic bag mix 2-1/2 cups lime juice, 1 Tbsp. Old Bay Seasoning, 1 Tbsp. parsley, 1 Tbsp. minced ginger, and 1 tsp. Tabasco Sauce.

EROTIC LOBSTER 'N' SAUCE

Marinate 2 lbs. lobster meat cut into bite sized pieces in the following for 24 hours in a plastic bag in your refrigerator. To serve just heat it up in the microwave.

Juice of 2 limes, 1/3 cup soy sauce, 1/3 cup white grape juice, 3 Tbsp. minced shallots, 1 Tbsp. minced garlic, 1 Tbsp. minced gingerroot, 4 Tbsp. butter, salt and pepper to taste.

LOBSTER AND PASTA IN LEMON CREAM SAUCE

2 cups cooked pasta of your choice

In a saucepan mix 1 Tbsp. cornstarch and 2 cups heavy cream over low heat stirring until thickened. Add 1 cup sliced mushrooms, 1 lb. lobster meat, cut into bite sized pieces, 1/2 cup lemon juice, 1 pinch saffron, 1 pinch tarragon, 1 pinch dillweed, 1 pinch cayenne, and 1 clove garlic minced. Serve hot over the cooked pasta. Sprinkle with paprika just before serving.

BUTTERED LOBSTER TAILS

1 lb. lobster tails
1/2 cup water
1/4 cup butter
2 Tbsp. lemon juice
1/2 tsp. grated lemon peel
1/8 tsp. each salt, gingerroot and paprika

Microwave the lobster tails for 8 minutes on low, covered in a dish. Cut the shells open butterfly style. Return them to the dish. Pour the water over the top. Microwave on medium 8 minutes. Let stand covered for another 5 minutes. Combine butter, lemon juice, lemon peel, and spices in a bowl and microwave for 2 minutes on high. Mix well then drizzle over the cooked lobster tails. Serve at once.

BAKED OYSTERS FOR TWO

2 cans oysters
2 shallots, minced
1 Tbsp. butter
1 cup red grape juice
1 cup heavy cream
1 tsp. curry powder
salt and pepper to taste

Drain oysters but reserve the juices. Saute the shallots in the butter for 1 minute. Add the red grape juice, bring to a boil, reduce heat and simmer 8 minutes. Add the oyster juices. Cook for 2 minutes. Add heavy cream. Bring to a boil. Reduce heat and simmer for 12 minutes. Stir in curry powder, salt, and pepper. Thicken sauce, if needed, by mixing 1 Tbsp. cornstarch in 2 Tbsp. water and dissolving completely before stirring into sauce. Arrange the oysters in two shallow baking dishes. Pour half the sauce over each dish. Bake at 450 degrees for 4 minutes. Garnish with parsley and serve hot.

CRABMEAT IMPERIAL

Mix 1 lb. lump crabmeat, 1/2 cup chopped red onions, 1/2 cup green bell pepper chopped, 1/4 cup chopped pimento, 1 eggyolk, 1 tsp. dry mustard, 1 jar artichoke hearts, drained and chopped, 2 Tbsp. paprika. Pour into a baking dish. Top with a mixture of 1 cup mayonnaise, 1/4 cup Parmesan grated cheese, and 1/4 cup breadcrumbs. Bake at 375 degrees for 20 minutes. Serve hot.

CRABCAKES

1 lb. lump crabmeat
4 Tbsp. sour cream
2 Tbsp. lemon juice
2 Tbsp. minced onion
2 Tbsp. minced green bell pepper
2 Tbsp. minced red bell pepper
2 beaten eggs
2 tsp. parsley
1 tsp. dry mustard
6 Tbsp. breadcrumbs
1 cup breadcrumbs for coating
vegetable oil for frying

Heat 1/2-inch deep vegetable oil in a large skillet to 375 degrees.
Place the ingredients for the crabcakes in a large bowl. Use a spatula to fold the ingredients together. Be sure not to over stir the mixture or those tasty lumps of crab will fall apart. The best tasting crabcakes always have nice big chunks of crab in them. Form individual crabcakes with your hands like a pattie.
Fill a plate with breadcrumbs. Coat each crabcake on both sides with the breadcrumbs. Saute the crabcakes in the hot oil for 3 minutes on each side until the cakes are golden brown. Drain crabcakes on paper towels then serve hot with remoulade sauce.

REMOULADE SAUCE

1 cup mayonnaise
4 tsp. dill pickle relish
2 Tbsp. lemon juice
1 tsp. parsley
1 tsp. paprika
1 tsp. chili powder
1/2 tsp. cayenne pepper
1/2 tsp. cumin
1/4 tsp. salt

Make the remoulade sauce by combining all the ingredients in a bowl. Cover bowl and refrigerate the sauce until ready to serve the crabcakes.

SALMON IN PUFF PASTRY WITH DILL-LIME CREAM

Use purchased puff pastry shells. Saute 1/4 cup chopped onions in 2 Tbsp. butter. Add 3 oz. shitake mushrooms, 1/2 cup cooked rice, 1 tsp. dillweed, 2 Tbsp. lemon juice and 1 can boneless, skinless salmon. Mix well. Bake the puff pastry shells on 375 degrees for about 20 minutes or until golden. Cut off tops and hollow out the inside. Fill each shell with the heated salmon mixture. Place top back on and serve topped with Dill-Lime Cream.

DILL-LIME CREAM:

Combine 1 cup heavy cream and 2 Tbsp. yogurt. Let sit for 8 hours covered. Add 1 Tbsp. dillweed and 1 Tbsp. lime juice. Add salt and pepper to suit taste. Mix well. Refrigerate until served.

POPCORN SALMON

2 salmon filets
2 cups popped popcorn
2 lemons, halved
4 Tbsp. butter
2 Tbsp. olive oil

In small amounts pulverize popcorn in your blender on high until the entire 2 cups is a fine flour. Then sift it to remove any large grains. Place in a dish.
In a skillet, place the the oil and half the butter, squeeze one lemon half over each filet, then dip each filet in the flour, and fry until done. Place on plates and mix the remaining 2 Tbsp. butter and squeeze the lemon juice into it and mix well. Drizzle this over the salmon. Sprinkle with paprika and serve with roasted squash, carrots, and zuchini.

HOT AND SPICY SHRIMP

1/2 cup pepper jelly
1 onion cut into strips
3 cloves garlic, minced
2 tsp. ginger, minced
2 tsp. oil
1 lb. large cleaned and deveined shrimp
1 cup snowpeas or brocolli florets
1/2 cup chicken broth
1/4 cup hoisin sauce
1 Tbsp. soy sauce
2 tsp. rice vinegar
1/2 tsp. hot pepper sauce
1 tsp. cornstarch
1 chopped jalapeno pepper
l can baby corn, drained
1 can water chestnuts, sliced
1 can bamboo shoots, drained
2 Tbsp. cashews for garnish
2 cups cooked rice

Mix all the liquids and add cornstarch and dissolve it, then add everything else and cook until done, about 3 minutes. Serve over the cooked rice on a platter. Garnish with cashews.

SHRIMP SCAMPI

Clean 1-1/2 lbs. shrimp thoroughly removing the vein also. Place in a skillet so that all of them are on one level. Mix 5 Tbsp. butter melted with 1/2 cup lemon juice, 2 tsp. minced garlic, 1 Tbsp. dried parsley, salt and pepper to taste.. Pour over the shrimp and bake at 400 degrees for 5 minutes, turning shrimp over after half the cooking time. They are done when the shrimp turn from gray to pink. Serve hot divided between two plates. Serve with Rice Pilaf.

TROUT AMANDINE

1/2 cup extra virgin olive oil
1/4 cup lemon or lime juice
1 sliced red onion
1 tsp. tarragon
3/4 tsp. salt
1/2 tsp. pepper
2 Tbsp. sliced almonds
2 Trout filets

Place the trout in a skillet with 2 Tbsp. butter in it and fry the trout until done. Lay the trout filets on plates and keep them warm while you prepare the sauce. In the same skillet, place all the remaining ingredients and bring to a boil. Divide equally between the two filets and serve hot.

YELLOWTAIL SNAPPER AMANDINE

4 Yellowtail fish filets
3 eggs, beaten well
2 cups flour
2 cups sliced almonds
1 cup butter
2 oz. Amaretto
Place almonds on a plate large enough to hold a Yellowtail fillet. Dust Yellowtail with flour, dip in egg wash, then place on top of sliced almonds, coating only one side. Immediately place fillet in a preheated skillet with a small amount softened butter, almond-coated side down. Flip fillet over after egg batter is light brown. Cook until fish is flaky. Do not over cook! Repeat process for each fillet.
In another skillet, melt 1/2 cup butter and add Amaretto. Heat on medium-high heat, stirring rapidly, until sauce is reduced by one third. Place cooked fish on a plate, almond side up, and top with sauce. Serve warm.

You could use this recipe for any fish filets you enjoy and use lemon juice instead of amaretto.

RED SNAPPER IN MARGARITAVILLE SAUCE

1 pound of Red Snapper filets, portioned into 2 - 8 ounce servings
1/2 cup self-rising cornmeal
3 eggs
1/4 cup milk
8 oz. butter
1 orange
3 limes
1 Tbsp. orange juice concentrate
3 oz. Cuervo Gold Tequila (optional for flambé)

MARGARITAVILLE SAUCE:

Melt butter in a small clear bowl. Leave at room temperature and skim off fat that rises to the top (clarified butter). Remove zest from orange & limes. Place zests in sauce pan and add 3 oz. clarified butter. Sauté over medium-high until butter is bubbly and slightly brown. Carefully add tequila, flambé (set aflame) and reduce heat to low. (Omit tequila if non-alcoholic dish is preferred and do not set aflame.) Add the juices from orange and limes, stirring continuously. Add orange juice concentrate until sauce reaches a firm consistency, or to suit your taste. Sauce should be tangy! Remove from heat.

RED SNAPPER:

In a dish large enough to place filets, combine eggs and milk. Whisk until well blended. Pour 1 ounce of clarified butter in a sauté pan and put over medium heat. Coat filets with egg mixture, then cornmeal and place in preheated sauté pan. Turn filets with a spatula when coating is golden brown. This should take approximately 4 minutes on each side. Cook until done. Coating should be golden brown. Fish should be white and firm on the inside.
Place filets on warmed dinner plate and top with sauce and serve.

PRIME RIB WITH HERBED AU JUS

Bake a 4 lb. prime rib roast for two hours at 350 degrees. To make the au jus, use the pan drippings, 1 Tbsp. shallots, 1 tsp. each rosemary, salt, black pepper, and parsley, and 1 qt. water, bring to a boil. The prime rib should be medium well. Cook less or longer time for rare or well done. Serve the au jus with the prime rib when its sliced.

RIBEYE STEAK WITH MUSHROOM SAUCE

Grill 2 ribeye steaks in butter until done. In a saucepan add 2 tsp. soy sauce to 1 pkg. frozen mushrooms in butter sauce. Heat through. Serve the sauce over the steaks. Serve hot. Serve with a large baked potato with butter, a tossed green salad and a slice of Texas toast.

QUAIL IN ROSE PETAL SAUCE

Puree the following in a blender until smooth. Use as a sauce to bake the quail.
1/2 cup clean rose petals
2 Tbsp. anise seeds
1/2 cup sliced almonds
2 cloves garlic
4 pears
1 Tbsp. rose water
3 Tbsp. honey
1 cup chicken broth

Put your quail in hot oil and fry for 4 minutes on each side. Then put them in a covered casserole dish and pour the pureed sauce over them. Bake covered for 4 minutes in the microwave on high. Serve with the sauce, mashed potatoes, and a green salad.

LOVE BIRDS FOR TWO

Mix 1/3 cup chopped sliced orange sections, 2/3 cup Minute Rice, 2/3 cup orange juice, 1 envelope onion soup mix in a saucepan. Bring it to a boil, remove from heat, and cover for 5 minutes. Fluff rice. Add 2 Tbsp. chopped walnuts. Stuff 2 Cornish Hens with this mixture. Use toothpicks to close ends. Put in a covered casserole dish. Pour the following mixture over the hens and bake in 375 degree oven for 45 minutes. In a saucepan put 1 cup orange juice, 1 envelope onion soup mix, 2 tsp. cornstarch, bring to a boil while stirring until thickened. Pour over the hens and bake covered. Reserve some of the sauce to serve over the hens when serving.

LOVERS BREASTS OF CHICKEN

4 chicken breasts, boneless, skinless
1 cup Roses lime juice
1 cup gingerale
2 tsp. garlic, minced
1 Tbsp. lemon peper
1 tsp. salt
1 tsp. paprika
1 tsp. ginger, minced

In a covered baking dish, place the four chicken breasts. Mix all the other ingredients and pour over the breasts. Bake covered at 400 degrees for 30 minutes.

PECAN CRUSTED CHICKEN BREASTS WITH MUSTARD CREAM SAUCE

4 boneless skinless chicken breasts
1-1/2 cups pulverized pecans
2 eggs
4 Tbsp. Dijon mustard
1 tsp. paprika
2 Tbsp. butter
1/4 cup oil
2/3 cup sour cream
1/2 cup heavy cream

Dust chicken breasts with some flour. Beat eggs with 2 Tbsp. mustard. Dip chicken in egg mixture then in the pulverized pecans. Fry them in the butter and oil for 10 minutes on each side and remove from pan. Using the same skillet, stir in 2 Tbsp. Dijon mustard, paprika, heavy cream and sour cream. Heat and serve over the chicken.

HONEY PECAN CRUSTED CHICKEN
4 chicken breasts, skinned
1/4 cup honey
2 Tbsp. Dijon mustard
1 tsp. paprika
1/4 tsp. garlic powder
2 cups cornflakes or potato chips, pulverized
1/2 cup pecans, pulverized
salt and pepper to taste
cooking spray
Preheat oven to 400 degrees.
Sprinkle salt and pepper evenly over chicken. Combine honey, mustard, paprika, and garlic powder in a small bowl, mixing well. Combine cornflakes or potato chips and pecans in a shallow dish, mixing well. Brush both sides of chicken with honey mixture. Dredge in dry mixture. Place chicken on a baking sheet coated with cooking spray. Lightly spray chicken with cooking spray, and bake for 40 minutes or until done.

BAKED FRIED CHICKEN
4 boneless, skinless chicken breasts
1 large egg, plus 1 large eggwhite
1 Tbsp. Dijon mustard
5 oz. melba toast
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 tsp. paprika
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. ground ginger
1/4 tsp. dried lemon zest
1/4 tsp. dried orange zest
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper (optional)
cooking oil spray
Pre-heat your oven to 400° F.
Make an eggwash for the chicken breasts. In a bowl, blend the egg, eggwhite, and Dijon mustard, beating the ingredients with a whisk. This creates a coating that the herbed bread crumbs can form a crust on the chicken while baking. You can use an egg substitute instead of the whole egg if you are wanting to lower your fat calories.
To make the herbed bread crumbs for the breading, place a 5 oz. box ordinary melba toast in a food processor. Add the thyme, rosemary, paprika, oregano, garlic powder, onion powder, ginger, lemon zest, orange zest, salt, black pepper, and cayenne pepper. You can omit the cayenne pepper if you don't like hot and spicy chicken or any spices you don't like can be substituted for spices you do enjoy. Grind these ingredients in a food processor or blender to make bread crumbs but NOT to a fine powder. Place the herbed bread crumbs on a plate.
Dip the chicken breasts first in the eggwash, then place them into the herbed bread crumbs to coat the chicken breasts thoroughly.
For extra-crispy chicken, dip the breaded chicken back into the eggwash a second time, then back into the herbed bread crumbs.
Place the breaded chicken breasts onto a lightly sprayed baking sheet, then spray the tops with a light coating of cooking oil spray also. After baking for 10 minutes, turn the breasts over, spray them again with cooking oil spray and place them back into the hot oven for another 10 minutes baking time. Serve when done.

TANDOORI CHICKEN

Spice Blend:
1 tablespoon garam masala seasoning
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne

To make the spice blend, stir these ingredients together in a small bowl, then set aside for use in this recipe.

Sauce:
3 Tbsp. butter
1 large onion, diced
2 tsp. minced garlic
1 Tbsp. tomato paste
15-oz. can tomato sauce
14-1/2 oz. can diced tomatoes, undrained
1 skinless rotisserie cooked chicken, deboned and pulled into bite-sized pieces
10 oz. frozen peas
1/3 cup heavy cream

To make the sauce, melt the butter in a large nonstick skillet over medium heat. Add the onion and cook, stirring frequently, for about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over them and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm.

Add the peas and cream to the sauce in the pan, stir well and heat through, but do not boil. Spoon the sauce over the chicken. Serve with hot cooked basmati rice and warmed pita bread.

CHICKEN BREASTS IN APPLE-LIME CREAM SAUCE

4 boneless, skinless chicken breasts
1 cup lime juice
1/2 cup Apple Juice
1 Tbsp. cornstarch
1 cup heavy cream
1/2 tsp. salt and pepper
1/2 tsp. each garlic powder and onion powder
1/2 cup sliced mushrooms

Spray a large skillet with spray butter. Heat over medium heat before adding chicken breasts. Cook for 10 minutes per side, browning evenly. Remove from the skillet, slice it diagonally, place on a nice platter, and keep warm. In a mixing bowl combine lime juice, apple juice, seasonings, cornstarch and heavy cream. Mix well to blend. Add to skillet and cook over low heat, while stirring, until thick. Stir in mushrooms. Spoon sauce over diagonally sliced chicken to serve. Garnish chicken with diced apples and thin slices of fresh limes. Garnish platter with fresh sprigs of rosemary and orange slices.

CHAMPAGNE CHICKEN

In a baking pan that you can cover place 1 onion sliced. Put one whole chicken on top of the onions. Around the chicken place 1 pkg. frozen peas, 1 bag carrots, 4 potatoes cut up in chunks, In a bowl mix the following and pour over the entire dish: 2 Tbsp. worcestershire sauce, 1 tsp. each basil and oregano, 1-1/2 tsp. dry mustard, 8 tsp. butter, 3 Tbsp. lemon juice, 4 cups Faux Champagne, and 1 can cream of musroom soup. Cover the dish and bake at 400 degrees for one hour.

CHICKEN BREASTS ALA ORANGE

Buy a pkg. precooked chicken breasts with grill marks on them. In a skillet, place 1 can cream of chicken soup, and 1 cup orange juice. Heat while stirring, until the sauce is smooth. Add 1 tsp. paprika, and salt and pepper to suit taste.
Lay the 4 chicken breasts in the heated sauce and cover the pan and cook for ten minutes. Turn the breasts over after five minutes of cooking. Serve hot with the sauce over the chicken. Serve with Mashed Potatoes, and Green Beans Almondine.

FETTUCINE CHICKEN ALFREDO

2 cups heavy cream
3 oz. cream cheese
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1 tsp. each onion powder, garlic powder, parsley salt and pepper to suit taste
1 box cooked fettucine
1 large can chicken breast, drained

In a saucepan mix everything but the fettucine until smooth and creamy over medium-low heat. Stir so it dont stick.
Add the cooked fettucine and stir to coat all of it with the sauce. Add 1 large can drained chicken breast. Mix and serve.

THAI NOODLES WITH BROCOLLI AND CHICKEN

Steam 1 pkg. brocolli florets and 2 carrots julienned. In a skillet prepare the sauce with 1 Tbsp. sesame oil, 1 Tbsp. minced gingerroot, 3 cloves garlic minced, 1/2 cup chicken broth, 3 Tbsp. rice vinegar, 3 Tbsp. soy sauce, 1 tsp. lemongrass, 3 Tbsp. peanut butter, 1 Tbsp. sugar, and 1-1/2 tsp. hot sauce. Add 1 can drained chicken breast. Cook 8 oz. spaghetti and drain. Mix all together and serve hot. Garnish with chopped cilantro and chopped peanuts.

CARAMEL APPLE PORK CHOPS

4 pork chops
1-1/2 cups brown sugar
1 tsp. cinnamon
1 cup Coca-Cola
1/2 stick butter
3 large apples, peeled, cored, and sliced
salt and pepper to taste

To keep the pork chops from curling up when you fry them, cut two slits in the curves, and they will remain nice and flat when fried. Fry the pork chops in the butter until done on both sides. Add remaining ingredients and cook for a few minutes until it becomes a sauce. Serve hot.

JAMBALAYA

Fry 1 lb. Hillshire Farms Kielbasa sausage and chop it up in the skillet. Add 28 oz. tomatoes, diced, 1 chopped onion, 1 green bell pepper diced, 1 cup beef broth, 2 tsp. Creole seasoning, 2 tsp. parsley, and 2 tsp. oregano, 1 tsp. cayenne, 1 cup diced celery, 2 cups cooked rice, salt and pepper to taste. Cook until all the liquid is absorbed and serve hot.

FRITTATA

3 Tbsp. oil
3 Tbsp. butter
2 cups frozen shredded hash brown potatoes
1 cup diced vegetables
6 eggs, beaten
2 Tbsp. milk
3/4 cup grated cheese
In large nonstick skillet on medium-high heat the oil with the butter. Add potatoes and vegetables. Cook 5 minutes or until potatoes are browned, stirring occasionally. Mix eggs, milk and 1/2 cup of the cheese in small bowl. Pour egg mixture evenly over potatoes and vegetables. Cover. Reduce heat to medium-low and cook 12 minutes or until eggs are set. Sprinkle with remaining 1/4 cup cheese. Cover. Let stand 5 minutes. Cut into wedges. Serve.

ROMANTIC RAGOUT FOR TWO

Saute 1 chopped onion, 3 cloves minced garlic, 1 tsp. oregano, 1/2 tsp. cayenne, 2 Tbsp. parsley in 2 Tbsp. butter. Add 1 can diced tomatoes, 1 jar artichoke hearts, drained and quartered, 1/4 cup chicken broth, and 6 oz. can tuna, drained. Mix in 2 cups cooked penne pasta. Stir to blend. Sprinkle on some grated Parmesan cheese and serve hot.

NUT BURGERS (VEGETARIAN)

1 cup any preferred nuts, pulverized
3/4 cup drained cooked chickpeas
1 beaten egg
1 Tbsp. oil
1/3 cup bread crumbs
1 Tbsp. grill seasoning
1 tsp. paprika
1/4 tsp. cayenne pepper

Put everything in a food processor on high until the mixture becomes a dough-like consistency. Form the mixture into patties and fry in hot oil until browned on both sides. Drain the patties on white paper towels. Place each pattie on a bun, and add any condiments you prefer, such as sliced avocadoes, sliced tomatoes, sliced purple onions, or lettuce leaves.

To serve as a vegetarian substitute for Salisbury Steak, heat one can Campbell's Golden Mushroom Soup undiluted, and use as a gravy over each cooked pattie served on a plate instead of a bun.

BREAKFAST BOATS

1 pkg. Stouffer's Welsh Rarebit, defrosted and heated
4 oval-shaped dinner rolls
8 strips cooked and crumbled bacon
4 eggs, beaten
2 Tbsp. milk
2 Tbsp. diced green onions
1 Tbsp. butter
4 Tbsp. shredded cheddar cheese

Pre-heat oven to 400 degrees.
Heat the Welsh Rarebit in your microwave at 50% for six minutes to defrost it and heat it.
Slice the tops off the dinner rolls, then remove and tear up the bread inside and the tops into tiny pieces and place it in a bowl. Leave 1/8-inch shell inside each roll.
Combine eggs, milk, green onion. Put butter in a skillet and fry the eggs until done over medium heat.
Fold in the torn bread, cooked and crumbled bacon, and the Welsh Rarebit. Divide this mixture evenly between the four rolls boats. Top evenly with the shredded cheddar cheese. Place on a baking sheet and bake for ten minutes until the cheese has melted, then serve.

KUNG PAO CHICKEN OR SHRIMP

MARINADE FOR CHICKEN OR SHRIMP:

2 Tbsp. rice vinegar
2 Tbsp. oil
2 Tbsp. soy sauce
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. cayenne pepper
2 Tbsp. cornstarch
2 - 8 oz. boneless, skinless chicken breasts, sliced thin OR 1 lb. cleaned deveined large shrimp

Mix the ingredients well, then add the chicken strips or cleaned deveined shrimp. Place in a plastic bag. Close bag. Refrigerate for 30 minutes to marinate.

KUNG PAO SAUCE:

6 Tbsp. soy sauce
10 Tbsp. rice vinegar
4 Tbsp. sugar
4 Tbsp. hoisin sauce
4 Tbsp. oil
4 Tbsp. dried red chili pepper flakes
2 tsp. gingerroot, minced
2 cloves garlic, minced
2 green onions, slice the white part into 1/2 -inch slices, chop the green parts for garnishes
1/2 cup chopped peanuts
4 Tbsp. chicken broth plus 2 Tbsp. cornstarch mixed together

In a bowl, combine the ingredients for the Kung Pao sauce, then set aside.
Add oil to your wok, then when hot, stir-fry the chili flakes, ginger, garlic and white part of the green onions for 1 minute. Add the marinated chicken strips or shrimp and stir-fry for 2 minutes. Add the Kung Pao sauce and bring to a boil. Add the peanuts. Thicken with the chicken broth and cornstarch mixture and continue to cook until glossy. Transfer to a serving plate and garnish with sliced green onions. Serves 2.

STIR-FRIED VEGETABLES

4 Tbsp. vegetable oil
1 Tbsp. minced ginger
1 Tbsp. minced garlic
1/4 tsp. crushed red chili flakes
1/2 red onion, sliced
1 small can sliced water chestnuts, drained
1 small can baby corn, drained
1 head bok choy, sliced
4 oz. broccoli florets
1 sliced carrot
6 green onions, slice the white parts for use in the recipe and use the chopped green parts for garnishes
1/4 head shredded cabbage
1 cup chicken broth
1 Tbsp. soy sauce
1 Tbsp. cornstarch, dissolved in 1 Tbsp. cold water
2 tsp. toasted sesame seeds
1 platter cooked rice

Heat a large wok over high heat. Add the oil. When the oil is very hot, add the ginger, garlic, and chili flakes and stir-fry for 30 seconds. Add all the onions and carrots and stir-fry 2 minutes. Add the bok choy and the broccoli florets. Continue stir-frying until they are bright green. Add the shredded cabbage, baby corn and water chestnuts with about 1/2 cup of the hot broth. Continue stir-frying until the vegetables are all tender-crisp, about 2 additional minutes. Add the remaining broth, soy sauce, and cornstarch mixture and stir-fry until the vegetables are glazed with the sauce, 1 more minute. Transfer the stir-fried vegetables to the top of a warm platter of prepared rice. Garnish with the sliced green onions and toasted sesame seeds and serve immediately.

POTSTICKERS

1-1/2 cups ground-up pork
1/2 cup mushrooms, minced
1/2 cup water chestnuts, minced
2 Tablespoons scallions, minced
1/2 cup green onions, finely minced
2 Tablespoons gingerroot, minced
10 Tablespoons soy sauce
3 Tablespoons Splenda
3 Tablespoons cornstarch
1 Tablespoon cold water
2 teaspoons sesame oil
2 Tablespoons rice wine vinegar
3/4 cup fresh orange juice

Place ground-up pork in bowl of a food processor with metal blade. Pulse until pork is ground to a paste. Mix pork, scallions, green onions, gingerroot, mushrooms, water chestnuts, 2 Tablespoons soy sauce, 2 teaspoons Splenda, and 2 tablespoons cornstarch in a large bowl until well combined. Use moistened hands to shape mixture into 1-inch balls. Place balls inside crescent or triangular shaped wonton wrappers and close the edges with water. Crimp the edges with a fork to seal them securely. In a bowl combine remaining 8 Tablespoons soy sauce, 2 Tablespoons Splenda, sesame oil, rice wine vinegar, and orange juice, then add mixture to a skillet. Bring mixture to a boil over medium heat. Carefully, add the potstickers to the hot liquid, then cook them covered in the skillet for eight minutes. Add the cornstarch mixed and dissolved into the cold water, and continue to cook until sauce thickens. Serve hot as a main entree or as appetizers.

MEXICAN CHALUPAS

In a skillet fry 1 lb. ground chuck crumbled up and 1 diced onion. Drain off any fat. Add 1 pkg. taco seasoning, 2 tsp. jalapeno sauce, and 2/3 cup chunky salsa. Keep warm until time to assemble chalupas.

Fry tortillas in some hot vegetable oil for one minute until golden brown. Drain on paper towels. Keep them warm until time to assemble chalupas.

You will also need a package 4-cheeses Mexican grated cheeses, shredded lettuce, diced tomatoes, sliced black olives, sour cream, and guacamole.

To assemble, place one fried tortilla in the center of a plate, top it completely with the cooked hamburger mixture. Pile on the grated cheeses and microwave for one minute or until cheese has melted. Add the shredded lettuce, diced tomatoes, sliced black olives, sour cream and guacamole. Serve warm.