"General Tso's" Short Ribs

Ok, I know when you go to a chinese buffet they ALWAYS have General Tso Chicken...well I got tired of seeing that, and decided to make this will boneless beef shortribs.

Serves about 3-4

1.5 lbs Boneless beef short ribs

7-9 dried chili peppers

6 green onions

5 eggs (beaten)

1 cup cornstarch

oil for frying

for the sauce:

3 tablespoons of rice vinegar

4 tablespoons of rice wine

6 tablespoons of sugar

6 tablespoons of soy sauce

4 teaspoons of cornstarch

BEFORE YOU EVEN THINK ABOUT MAKING THIS RECIPE!!!!!!------

Cook the beef short ribs in a crock pot with beef broth and some cayanne pepper until they can almost be cut with a fork. Then proceed with step one.

Step 1: 

In a large mixing bowl combine cornstarch and beaten eggs. Mix well to create a batter. Add the beef and coat thoroughly.
Step 2: 

To make the sauce- in a small bowl combine rice vinegar, rice wine, soy sauce, sugar and cornstarch. Mix well and set aside.

Step 3: 

Heat deep fryer or frying pan till the oil is hot. Add the meat in batches and drain on a paper towel.
Step 4: 

Add 1-2 tablespoons of oil to your pan. Add dried chili peppers to your pan and stir fry for 30 seconds. Add beef to the pan and stir fry for a couple minutes. (You don't have to eat the chili peppers, they are just for flavor)

Step 5: 

Add sauce mixture to the wok and cook stirring until the sauce becomes thickened and bubbly. Garnish with green onions and serve.

Mexican Lasagna

This is a Shawna original recipe. Hope you like it. You can make certain variations like red sauce/salsa instead of green, shredded beef instead of hamburger and so on.

1.5 lb ground beef

 1 large yellow onion

1 can of pinto beans

cayenne pepper

ground cumin

salt/pepper

season salt

paprika

1 can green enchilada sauce

salsa verde

3 cups of cheddar cheese

flour tortillas

1 package of spanish rice

olives or sliced green onions to top

1. preheat oven to 375

2. brown the ground beef and onions and add the spices till you get the desired flavor in the meat.in a seperate pan make the rice, then microwave the beans until they are warm, drain the beans add it to the finished rice.

3. get a 9x13 glass cake pan and use part of the enchilada sauce to layer the bottom of dish, then lay a tortilla into the pan, and layer with a little more sauce and salsa, then the meat mixture, then the rice/bean mixture, then some cheese. Repeat with one more layer, then before you put it in the oven, cut a tortilla into strips, and make a pretty little pie type pattern on top, use the remaining enchilada sauce, and top with cheese and olives or green onions.

4. Bake in the oven for 20-25 minutes.

Jayna's Creamy Chicken Enchiladas

This is one of Jayna's recipes. It is super tasty!!! What makes this so special you may ask? Well let me tell you, Jayna and I have completely different tastes when it comes to food, she is incredibly picky. And I LOVE LOVE LOVE all food! So for the two of us to like the same recipe...that is pretty good.

INGREDIENTS:
*4-6 chicken breasts boiled
*3 cups canned chicken broth
8 burrito sized flour tortillas
1/2 cup tightly packed cilantro
**1 small can green enchilada sauce
1/2 cup sour cream
**1/4 cup cream cheese
1 Tbl flour
1/2 stick butter
*Jack cheese (preferred amount)
*Cheddar cheese (preferred amount)
1 can of black beans

DIRECTIONS:
In a blender combine cumin, cilantro, sour cream, cream cheese, enchilada sauce,
and 2 cups of the chicken broth.
In skillet or sauce pan, heat butter and add flour until smooth.
Slowly add the remaining cup of chicken broth until smooth and creamy
(more flour can be added to make it thicker).
Add sauce to the blender.
This is the "gravy."

To make enchiladas:
Take each tortilla and fill with chicken, cheese, and beans.
Roll and then add to a 9x13 pan, seam side down.
 Fill pan with gravy, completely covering the enchiladas.
Sprinkle more cheese on top (I use a profuse amount)

Bake at 350 uncovered for 30 minutes.

YUMMY DELICIOUSNESS IS ON IT"S WAY!!!!!!!!!!!

Lemon Chicken

1 lb chicken thighs (with the skin and bone)

Rosemary

Thyme

Oregano

Parsley

stick of butter

a couple lemons

chicken broth

salt/pepper

garlic salt

chicken seasoning

Mix all the dry ingredients into a bowl. In a 9x13 baking pan, lay each piece chicken and pour the chicken broth so that the chicken is 1/4 way under broth. Lift the skin on each peice of chicken but leave it attached. Put 1/2 teaspoon of butter under the skin and sprinkle seasonings over the butter. Repeat for each piece. Then put the skin over the chicken so it covers the seasonings and butter. Now its time for the lemon. Cut one of the lemons in half, and squeeze the juice over the chicken thighs. Now take some more of the seasonings and sprinkle it over the chicken. Cut another lemon into slices and put a thin slice of lemon on each piece of chicken. 

Bake at 350 for 50 minutes.  (I made my chicken with sour cream potatoes, i will post that recipe later)

Bacon Wrapped Jalapenos

1 pound of jalapenos (fresh)
1 pack of Philidelphia Cream Cheese (softened)
1 pound of bacon (peppered bacon is awesome as well)
salt/pepper
toothpicks

Ok, this one is super easy!
To prep the jalapenos, first run them under cold water, and slice them in half the long way. Then take out ALL the seeds, and chop the stem off. Run under cold water again. 

Take some softened cream cheese spread it into the jalapeno. Cut the bacon in half so it wraps the jalapeno without the threat of overdosing on bacon. Stuff a toothpick in it and put on a foil lined bacon sheet. Repeat till either all your jalapenos are done, or till you have enough. Top with salt and pepper, and put them in the oven on 375 for like 20-25 minutes. 

Disneyland's Clam Chowder

5 tablespoons butter

5 tablespoons flour

2 tablespoons vegetable oil

1 1/2 cups potatoes, peeled and diced

1/2 cup diced onion

1/2 cup red pepper

1/2 cup green pepper

1/2 cup celery

2 1/4 cups clam juice

1 1/2 cups heavy cream

1 cup clam, chopped

1 tablespoon fresh thyme or 1/2 tablespoon dried thyme

1/4-1/2 teaspoon salt

1 pinch white pepper

1/3-1/2 teaspoon Tabasco sauce

sourdough bread, slices (optional)

1 Melt the butter in a saucepan and then add the flour to make a roux. Cook for 10 minutes over medium heat, stirring often, then set aside.

2 In a large pot, heat the oil and saute the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.

3 Add the heavy cream, clams, thyme, salt, pepper, tabasco sauce, and roux. Whisk well to blend in the roux.

4 Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally. Add more seasoning to taste.

Read more: http://www.food.com/recipe/disneys-monterey-clam-chowder-289139#ixzz1S6UkRHVN

Shawna's Hunny Chili

This chili is awesome!!! It has a spicy/sweet flavor to it. 

Serves 8-10

1 lb. ground beef

1/2 lb. spicy sausage

1/2 package of bacon (diced and uncooked)

1 can of kidney beans

1 can of chili beans

1 can diced green chilies

1 tiny can of red salsa

1 can of corn

1 red bell pepper

1 green bell pepper

1 onion

1 can of tomato sauce

1 can of diced tomatoes

1 garlic clove

1/2 cup of honey

1/2 cup of spicy bbq sauce

chili powder, salt, pepper, garlic salt.

1.Brown the beef, sausage, and bacon. Add the onion and garlic and cook for 5 more minutes. Drain the meat.

2. Add meat and everything except the honey and bbq sauce into the crock pot or huge pot and cook on low for about 3 hours.

3. After 3 hours of cooking, add the honey and the bbq sauce and cook for another hour.

Top with cheese, eat with crackers, or on a toasted bun.