Chow Down on Chow Mein

 

CHOW MEIN       https://www.sixsistersstuff.com/recipe/chow-mein-recipe

SAUCE

5 Tbsp hoisin sauce

½ cup soy sauce

2 Tbsp sesame oil

¼ cup sweet chili sauce

1 Tbsp rice wine vinegar

1 tsp ground ginger

1 Tbsp cornstarch

NOODLES:  12 oz chow mein noodles

CHICKEN:

2 Tbsp canola oil

2 chicken breasts, thinly sliced

1/2 tsp salt

VEGGIES:

4 green onions (green/white split)

1 tsp grated ginger

2 tsp minced garlic

4 medium carrots, julienned

8 oz shiitake mushrooms

½ head cabbage, sliced in ribbons

Broccoli, snap peas, red bell peppers

INSTRUCTIONS:

1. MAKE SAUCE. Whisk together hoisin, soy sauce, sesame oil, sweet chili sauce, rice wine vinegar, ginger, and cornstarch and set aside.

2. COOK THE NOODLES. Cook noodles per package instructions. Set aside.

3. BROWN CHICKEN. Heat 1 Tbsp canola oil over medium heat in large skillet. Add chicken & salt. Sauté until browned. Set aside chicken.

4. SAUTÉ VEGGIES. Return pan to heat & add 1 Tbsp canola oil. Add whites of scallions, ginger & garlic. Continue to sauté. Add carrots & mushrooms. Sauté until browned. Add cabbage & sauté until slightly softened.

5. PUT IT ALL TOGETHER. Stir sauce into veggies, chicken, & cooked noodles. Sauté until chicken is cooked through & sauce coats all ingredients.

6. SERVE. Serve warm garnished with the green parts of the scallions.

Alfredo Sauce

Ingredients:
1/2 cup (1 stick) butter
1 Tblsp minced garlic
1 1/2 - 2 cups heavy cream
1/4 tsp salt
1/4 tsp black pepper
3/4 cup grated parmesan cheese

Directions:
Melt butter in a medium saucepan over medium heat.
Add the garlic to the butter and cook for 1 minute.
Whisk in the cream, salt, pepper, and cheese.
Bring mixture to a boil.
Reduce heat to med/low and simmer uncovered for 12-15 minutes or until thick, stirring often.

Makes 2 1/2 cups

Serving Ideas: with pasta, chicken, vegetables, and/or bread sticks.

Notes: I have never been able to get it thick enough with 2 cups heavy cream, so perhaps use 1.5 cups and if too thick, add the additional 1/2 cup. (Heather)

Recipe courtesy of Alison Robinson

Pasta with Tomato and Almond Pesto

Ingredients:

1/4 cup slivered almonds (roasted)
1 can of petite diced tomatoes (14.5 ounces and drained) or 12 ounces cherry tomatoes (about 2 1/2 cups)
1/4 cup dry basil leaves or 1/2 cup packed fresh basil
1 medium garlic clove , minced (about 1 teaspoon)
1 teaspoon salt
1/3 cup olive oil
1 pound pasta , preferably angle hair or spaghetti
Parmesan cheese (optional)

Toast almonds in toaster over or in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.

In food processor, mix cooled almonds, tomatoes, basil, garlic, salt, and oil until smooth, about 30 seconds. 

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and cook until al dente. Drain pasta and transfer back to cooking pot.

Add pesto and ½ cup Parmesan to cooked pasta, so that pesto coats pasta. Serves 4-6 people.

Macaroni and Cheese

Macaroni and Cheese

Elbow macaroni or pasta of choice
3 Tbsp butter
3 Tbsp flour
1/2 tsp prepared mustard
1 tsp salt
1 3/4 cup milk
1 1/2 cups grated cheddar cheese
parsley

Cook and drain pasta according to package directions. Meanwhile, melt butter and blend in flour. Stir in milk. Cook, stirring constantly, until sauce boils and thickens.

Stir in salt, mustard, cheese and parsley. Heat slowly until cheese melts. Mix with pasta. Turn into buttered casserole dish. Good with crushed ritz mixed with butter on top or extra grated cheese.

Bake at 350 for 15-20 minutes, until thoroughly heated.

Lasagna & the sauce

Spaghetti Sauce or Lasagna Sauce (Shari Price)

Brown:

1 pound ground beef
Grated onion
1/4 cup finely diced celery (can also add green pepper)
Salt and pepper
Other spices as desired, garlic powder, oregano, fresh garlic, etc.

Add:
30 ounces tomato sauce
15 ounce can tomato diced tomatoes
8 ounces can tomato paste (can be optional)
bay leaf

Simmer all afternoon.


Lasagna (Shari Price)

Make the sauce as above and simmer all afternoon. Cook the lasagna noodles as direction on package.

Mix:
1 pound grated mozzarella cheese
2 cups cottage cheese
1 cup sour cream
chopped green onion or parsley flakes, if desired

Layer the sauce, noodles, cheese mixture over and over, ending with sauce. Sprinkle parmesan cheese over the top. Bake at 350 for 45 minutes.

Pasta Delight

PASTA DELIGHT (Stephanie Bacon)

12 ounces penne pasta
1 onion
2-3 tomatoes
1 T. olive oil
1-3 zucchinis, sliced
2 cloves garlic, minced
1 t. dried basil
1/2 cup Parmesan cheese

Cook Pasta according to package directions. Chop shallot or onion. Cut tomatoes. Heat oil in large skillet over medium-high heat. Cook and stir zucchini in hot oil until slightly softened. Reduce heat to medium. Add onion and garlic. Cook 1 minute. Add tomato; cook 45 seconds. Add basil and cheese. Pour vegetable mixture over penne pasta. Enjoy!

Pizza Benders / Easy Calzones

Easy Calzones (Jessica Mohlman)

8-9 Texas Rhodes rolls, thawed
2/3 cup shredded provolone cheese
1/3 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1 clove garlic, minced, or 1/4 tsp garlic powder
Salt and pepper to taste
1/4 cup extra virgin olive oil

Other fillings:

Pepperoni, cooked sausage, cooked ham, olives, peppers, mushrooms, anything you want


Egg wash:

1 egg beaten
1 Tblsp water

Set rolls out to thaw. Pre-heat oven to 350.

Mix together all ingredients (except egg and water for egg wash).

Flatten rolls and fill with mixture. Place onto a greased cookie sheet. (Make sure the cookie sheet has a raised edge.) Fold over and press fork around edges to close.

Mix egg and water in a separate bowl. Brush onto closed calzones. Bake for 20-25 minutes, until whole calzone is golden brown. (Pour excess oil out of pan immediately, or put on cooling rack, so the calzones don’t get soggy!)

Dip in Pizza or Marinara Sauce.

(You can fit a lot more filling that you're realize in the calzones... At recipe group they probably put 1/2 - 3/4 cup filling in).



Pizza Benders (Mary Brunson)

Rhodes Texas Rolls, thawed
Pizza sauce
Favorite pizza toppings (ham, pepperoni, olives, peppers, etc.)
Grated mozzarella cheese

Thaw rolls until warm and bubbly. (30 minutes in oven and then 30 out of oven.) Roll one roll into a 7” circle. Fill with two tablespoons of your favorite pizza toppings and one tablespoon of grated mozzarella cheese.

Fold over like a turnover and seal edges with fork. Bake on a cookie sheet that has been sprayed with non-stick cooking spray for 20 minutes at 350. Dip pizza benders in heated pizza sauce.

Hamburger Macaroni Casserole

Tomato Macaroni Casserole (Shari Price)

Brown and season ground beef. Mix 1-2 cans tomato sauce with cooked macaroni and beef. Turn into buttered casserole dish and put cheddar cheese slices over top. Bake in 350 oven for 20-30 minutes.

Chicken Parmesan

Tomato Chicken Parmesan (altered from All Recipes.com)

1 egg, beaten
1 cup grated Parmesan cheese
1 cup Italian bread crumbs
6 chicken Tenderloins
1 tablespoon vegetable oil
12 ounces pasta sauce
6 slices Monterey Jack cheese

Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.

In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.

Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated 375 degree oven for 20 minutes or until cheese is completely melted.

(I usually don't bake it. I just put the chicken on top or next to the sauce and noodles)

Or here's Mary's recipe:

SKILLET CHICKEN PARMIGIANA (Mary Brunson)

2 4 chicken breasts
1/3 c. Italian style bread crumbs
1/3 c. grated parmesan cheese
1 egg, beaten
2 T. olive oil
1 jar of spaghetti sauce
1/2 c. shredded mozzarella cheese

Flatten chicken to 1/4" between pieces of wax paper.

Mix breadcrumbs and parmesan.

Dip chicken into egg; coat with breadcrumb mixture.

Heat the oil in a skillet.

Cook chicken in oil 10 15 min. turning once, until juice is no longer pink when centers of thickest pieces are cut.

Add spaghetti sauce.

Reduce heat to low. Simmer for up to an hour or just till sauce is hot (the longer you simmer, the more tender the chicken will be).

Sprinkle mozzarella cheese over chicken.

Serve with hot cooked pasta.

Stuffed Pasta Shells

STUFFED PASTA SHELLS (Stephanie Bacon)

4 c. (16 oz) shredded mozzarella cheese
15 oz. ricotta cheese
1 pkg. frozen chopped spinach
1 pkg. jumbo pasta shells
1 jar (28 oz.) spaghetti sauce

Cook pasta shells. Thaw and drain spinach. Combine cheeses and spinach; stuff into shells. Arrange in a greased 13x9” dish. Pour spaghetti sauce over the shells. Cover and bake at 350 degrees for 30 minutes or until heated through. Yield 12-14 servings.