Chicken teriyaki
3 pounds of boneless chicken
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice
Place chicken in a skillet and brown.
In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 1 hours or until chicken in tender.
Remove chicken to a serving platter; keep warm.
Skim fat from cooking liquid.
Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickened.
Serve with copy cat Panda Express chow Mein.
Source: http://lakelurecottagekitchen.blogspot.com/2011/08/crock-pot-teriyaki-chicken.html
Panda Express Chow Mein
1/4 c. soy sauce
1 Tbsp. brown sugar
2 cloves garlic, minced
1 tsp. fresh ginger, grated
ground black pepper, to taste
2-3 Tbsp. vegetable oil
3 (5.6 oz) packages refrigerated Yaki Soba noodles (found in the produce section of the grocery store.. usually the 3 packages are sold together in one 17oz. pack)
2/3 c. chopped celery (chopped diagonally)
1 medium-sized onion, thinly sliced
2 c. chopped cabbage
In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.
Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.
Heat oil in a large wok or skillet. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and saute an additional minute or so.
Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through.
Source: http://www.favfamilyrecipes.com/2012/12/our-version-of-panda-express-chow-mein.html
This recipe is from my cousin Jessica (I hope she doesn’t mind that I am posting it, if so I’m sorry !!!) it’s from our Dargis family cookbook! A few people have asked me for the recipe, so that’s why I’m sharing it.
Tropical Slush Punch
1 can coco Lopez cream of cocunut comes in a tube
2 10 ounce jars of maraschino cherries sliced in half so stems come out
2 2 liters of Sprite
1 46 ounce can of Dole pineapple juice
1 20 ounce can of Dole crushed pineapples in heavy syrup
4 cups of Malibu Black cocunut rum (that’s the stronger version of Malibu)
In large container, empty can of coco Lopez and whisk. Pour in pineapple juice, pineapples, and cherries (including juice). Stir.
Pour in 1 sprite and 2 cups from the other 2 litre. Add rum and stir well.
Cover with foil, freeze at least 1 hour. We do it over night.
Before serving, remove from freezer and slush it up.
Homemade Meatballs and Homemade Gravy
1.5 lb. lean ground beef
2 egg
2 Tbsp of olive oil
1/2 cup of italian bread crumbs
1/2 cup minced onion
1/4 to 1/2 cup of Parmesan cheese
3 cloves of garlic minced
1 tablespoon of worsterchire sauce
1 tablespoon of oregano
1 tablespoon of basil
1 tsp of thyme
1 tsp. salt
1 tsp. pepper
Preheat oven to 350 degrees.
In large bowl combine egg, olive oil, italian bread crumbs, onion, garlic, seasonings, salt and pepper and combine.
Add ground beef, broken into chunks, and mush with your hands to combine.
Form into meatballs about 1” inch. place on oven pan.
Bake at 350 degrees for 25 minutes.
Red Gravy Recipe:
2 tablespoons of olive oil
28 ounce can of diced tomatoes
8 ounce of tomato sauce
1/4 cup of tomato paste.
2 tablespoons of basil
2 tablespoons of sugar
1 tablespoon of oregano
1/2 tablespoon of thyme
Heat olive oil in pan and cook the tomatoes. Once the tomatoes are cooked (right before they come to a boil), add the sauce, paste, and seasonings, Reduce heat and simmer for 20 minutes.
Cook spaghetti noodles. Add meatballs to the sauce.