SESAME CHICKEN

3 lb. chicken parts, skinned
2 tbsp of sesame oil
1/2 cup plus 1 tbsp. of water, divided
1/3 cup of apple juice (no sugar added)
2 tbsp of soy sauce
2 tbsp of sliced scallion
1 tbsp of sweet chili sauce
1 tbsp of firmly packed dark brown sugar
2 garlic cloves, minced
Dash ground red pepper, or to taste
1 tsp of cornstarch
2 tbsp of sesame seeds, toasted

Place 2 tbsp of sesame oil in a 5 quart saucepot or Dutch oven, and set over medium heat; combine in the chicken parts and cook, turning when necessary, until chicken is browned on all sides, 4-6 minutes. Transfer chicken to platter and set aside.

In 2 quart measure or small mixing bowl combine 1/2 cup water with the juice, soy sauce, scallion, sweet chili sauce, sugar, garlic and red pepper, mixing well; pour into pot. Cook over medium heat for 1-2 minutes, stirring constantly to scrape up any browned particles from bottom of pan.

Reduce heat to low and return chicken to pot; cover and cook until chicken is tender, 20-25 minutes. Transfer chicken to platter and keep warm, reserving liquid in pot.

Dissolve cornstarch in remaining tablespoon of water and add to liquid in pot; cook, stirring frequently, until sauce is thickened, 3-4 minutes.

Pour sauce evenly over chicken and sprinkle with toasted sesame seed. Serve with noodles or rice.

SWEET N SOUR SAUCE

1/2 cup of apple juice
2 tbsp of soy sauce
1/2 cup of rice vinegar
1/3 cup of pineapple juice
4 tbsp of cornstarch
1 cup of pure cane sugar

Combine apple juice, soy sauce, rice vinegar and pineapple juice in a small saucepan. Stir in sugar and cornstarch whisk until evenly mixed. Bring to a boil. Simmer gently on medium-low heat for 5 minutes, remove from heat.

Serve immediately or store in refrigerator and serve cold. Sauce will thicken when cold.



HOT SWEET AND SOUR SAUCE

2 1/2 tsp of cornstarch
1 cup of cold water
4 tbsp pure cane sugar
5 tbsp. dark brown sugar
4 tbsp of sweet chili sauce
1/3 cup of green onions, cut in 1 inch lengths
1/4 tsp of crushed red hot pepper flakes
1/3 cup of fresh ginger, finely shredded
1/2 tbsp of dry sherry wine
2 tbsp of sesame oil

Combine cornstarch and 1/4 cup water. Stir in remaining water. Whisk in white sugar, brown sugar and sweet chili sauce. Set aside.

Heat 1 tbsp of sesame oil in a small saucepan. Combine onion, pepper and ginger. Mix thoroughly and then add wine. Cook for 1 minute or until flavor from ginger becomes aromatic.

Combine in onion, pepper, and ginger, wine and sesame oil. Cook until it boils reduces heat and stir constantly. Slowly add the cornstarch mixture and cook for about 1 more minute. Combine in 1 tbsp of sesame oil to finish off.

Serve warm or cold with spring rolls. Can be used for; sweet and sour pork, or shrimp dishes.

ASIAN COLESLAW

1/2 cup sesame oil
3 tbsp of rice vinegar
2 tbsp of pure cane sugar
2 tbsp of chopped cilantro
2 tsp of soy sauce
1 tsp of teriyaki sauce
3 cups shredded napa cabbage
1 cup sliced red bell peppers
1/2 cup shredded carrots
1/2 cup sliced radishes

In a bowl, combine oil vinegar, sugar and cilantro. Whisk in soy sauce, and teriyaki sauce.

In a large bowl, combine cabbage, bell peppers, carrots and radishes.
Drizzle with dressing, toss gently to coat.

ASIAN MARINATED CHICKEN BREASTS

4 chicken breast halves, skin on and bone in
1/2 cup soy sauce
1/4 cup teriyaki sauce
1 stalk lemongrass crushed then chopped
1/4 onion finely minced
2 cloves garlic finely minced
2 tbsp of black bean sauce
1 tbsp of ginger finely grated
2 tbsp of chili sauce with garlic Sriracha
1 tsp of hot pepper flakes
2 tbsp of rice wine Mirin
2 tbsp of sweet soy sauce
1 tbsp of rice wine vinegar
2 tbsp of sesame seeds
3 tbsp of sesame oil
1 tbsp of Hoisin sauce
1 tbsp of chili oil

Place all ingredients except the chicken in a large Ziploc bag and mix to blend all ingredients together.

Combine in the chicken pieces and distribute evenly in the bag. Seal, place on plate and refrigerate at least 4 hours, turning every 30 minutes.

Heat the grill for low coals.

Grill the chicken, turning frequently and basting with marinade, for approximately 30 minutes or until done.

The sugars in the marinade will char quickly, so covering the grill will reduce the flames and charring.

POT STICKERS

1/2 pound ground pork
1 large napa cabbage, finely chopped
1 green onion, finely diced
2 slices fresh ginger root, finely minced
2 water chestnuts, drained and finely chopped
1 Tsp of sour salt
1/2 tsp of white sugar
1 tbsp of sesame oil
1 (14 ounce) package wonton wrappers
5 tbsp of peanut oil
3/4 cup water
1 tbsp of chili oil
1 tbsp of soy sauce
1 tsp of rice vinegar

Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.

Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.

In a large, deep skillet, heat 3 tablespoons peanut oil over medium high heat. Place the pot stickers into the oil seam sides up. Deep fry pot stickers in hot oil; for 30 seconds to a minute.

Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, and then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.

In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.

Fresh mint chocolate chip cookies:

1 1/3 cups sugar
3/4 cup butter
1 tablespoon finely chopped mint leaves
1 egg
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package chocolate chips

Heat oven to 350 degrees, Mix sugar, butter, mint leaves and egg into a large bowl. Stir in dry ingredients and then mix in chocolate chips. Bake 11 - 13 minutes depending on your oven from rounded tablespoons.

You can even make mini cookies! These are level teaspoons onto the cookie sheet, bake from 6 - 8 minutes.
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Chocolate peanut butter no-bakes

1 package chocolate chips
1/4 cup light corn syrup
1/4 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
2 cups quick cooking oats
1 cup peanuts

Line cookie sheets with waxed paper. Heat chocolate chips, corn syrup, peanut butter, milk, and vanilla in a 3 quart sauce pan over medium heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from the heat and stir in oats and peanuts.
Drop the mixture by rounded tablespoons onto waxed paper. Refrigerare unovered about one hour until firm. Cover and refrigerate any remaining cookies. (You can probably chill this with a metal bowl and freezer, but I'd go with what they've said here.
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Double peanut cookies

1 cup peanut butter
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 cup butter
2 eggs
1 1/2 cup all purpose flou
1 teaspoon baking soda
1 1/2 cup chopped unsalted dry roasted peanuts

Heat oven to 375. Mix peanut butter, sugars, and eggs into large bowl. Mix in flour and baking soda, stir in peanuts (Dough will be stiff).
Drop dough in rounded tablespoons onto a cookie sheet. Bake 8 - 10 minutes or until light brown. Cool slightly, then remove from cookie sheet.
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Cream Wafers:

2 cups all purpose flour
1 cup butter
1/3 cup heavy whipping cream

Creamy filling:
3/4 cup powdered sugar
1/4 cup butter
1 teaspoon vanilla
food coloring if desired

Mix flour, butter and whipping cream. Cover and refrigerate about one hour until firm.
Heat oven to 375 degrees. Roll out dough to roughly 1/8th inch thick, cut this into 1 1/2 inch rounds. Generously cover waxed paper with sugar. Using spatula, transfer rounds onto waxed paper. Turn each round to cover both sides with sugar. Place onto cookie sheet. Use your fork to prick each round roughly 4 times per round.
Bake 7 - 9 minutes, or just until set but not brown. Remove from cookie sheet. Cool completely. Prepare creamy filling.

Cream filling:
Mix all ingredients until smooth, add drops of water if needed.
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Almond bonbons

1 1/2 cups all purpose flour
1/2 cup butter
1/3 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
1 package (3 1/2 ounces) almond paste
Sliced almonds, toasted if desired.

Glaze:
1 cup powdered sugar
4 to 5 tablespoons milk
1/2 teaspoon almond extract

Heat oven to 375. Mix flour, powdered sugar, milk, and vanilla into a large bowl. Cut almond paste into 1/2 inch slices, then cut each slice into fourths.
Shape 1 inch ball of dough around each piece of almond paste. Gently roll to form ball. Place on cookie sheet, then bake 10-12 minutes OR until set and bottom is golden brown. Remove from cookie sheet. Cool completely, prepare glaze and dip in tops of cookies. Garnish with sliced almonds,

Glaze:
Mix all ingredients until smooth and have the desired consistancy.
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Tumbprint cookies
(You can also use chocolate baking pieces, gumdrops, and frostings)

1/4 cup packed brown sugar
1/4 cup shortening
1/4 cup butter
1 egg yolk
1 cup all purpose flour
1/4 teaspoon salt
1 egg white
1 cup finely chopped nuts
Jam or jelly

Heat oven to 350. Mix brown sugar, shortening, butter, vanilla and egg yolk in large bowl. Stir in flour and salt.
Shape dough into one inch balls. Beat egg white slightly with a fork. Dip each ball into egg white; then roll in nuts. Place about 1 inch apart on an ungreased cookie sheet. Press thumb deeply into ball of dough in the center of each. Bake about 10 minutes or until golden brown. Quickly remake prints with a spoon if needed. Then fill prints with jam (or whatever) while slightly warm.
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No bake Apricot balls

1 package (8 ounces) dried apricots
1 cup hazelnuts
2 cups graham cracker crumbs
1 can (12 oz) sweetened condensed milk

Place apricots and hazelnuts in a food processor. Cover, then process, using quick on and off motions, until finely chopped. Place mixture in a bowl, stir in crumbs and milk.
Shape dough into 1 inch balls. If desured, place a whole hazelnut into each ball. These can be stored in a refrigerator for around 2 weeks or in a freezer for 2 months.
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Alright, here's a BUNCH more cookie recipies. I decided to add a couple no bake cookie ones, because not everyone wants to use an oven during the summer. :)

So very grand Lunali. Cookies are always welcomed. Ones you do not have to bake are so very nice to have. Thanks. I will try them.

Haha, I have a couple friends without ovens, but they still wanted cookies, so I decided to give them a few no bake recipes, and they were quite pleased.

But those cream wafers sound amazing. I think I may try making those, for a light refreshment, when I have a couple friends over the next time. :)

I do not have a oven in this apt. So no bake recipes do indeed come in handy. The wafers do look like a fun snack.

When I lived in the dorms, there was one oven in the entire complex, and I rarely made cookies because kids with bake pizzas and stuff took it over. But I also baked at like, 2am, just to be able to bake them.

Funny when I lived in the dorm, we did not have frozen pizzas. Frozen tv dinners, and frozen pot pies. So we cook real food, back in the day.

I can see staying up to bake cookies. That would be some fond memories.

I will have to try some of the no bake. Thank you dear lady.

SAUSAGE AND POTATO STEW
IN LEMON ROSEMARY BROTH

6 mild Italian sausages casings removed cut in one inch chunks
6 hot Italian sausages casings removed cut in one inch chunks
6 new potatoes cut in chunks
5 cloves of chopped garlic
2 green onions sliced
1 tsp of thyme
2 tsp. fresh rosemary chopped or 1/2 tsp of dried rosemary
1 cup dry white wine
2 cups of chicken stock
1 tsp of Kosher salt
fresh ground pepper
2 tbsp of lemon juice
1 tbsp. lemon zest
1 head escarole, washed and cut into 1 inch pieces

In a large pot over medium-high heat, combine sausages and brown well on all sides about 10 minutes. Reduce heat to medium; add potatoes garlic, green onions, thyme and rosemary.

Cook, stirring occasionally, until potatoes are lightly browned, about 5 minutes.

Combine in the wine and simmer until reduced to about 1/4 cup. Stir in chicken stock, lemon juice, and salt.

Scrape bottom of pot to dislodge any brown bits. Cover and simmer until potatoes are tender, about 20 minutes.

Combine in the half of lemon zest and all of the escarole, pressing the leaves into broth.

Cover and cook until escarole is soft, about 5 minutes. Add pepper to taste. Ladle into a shallow bowl.

Sprinkle with remaining lemon zest.

Serve with toasted garlic bread.

ROASTED RED POTATOES

10 red potatoes, skin on and quartered
4 tbsp of olive oil
4 tbsp of butter
1/2 tsp of sea salt
1/2 tsp of seasoning salt
1 tsp of paprika
1 tsp of freshly ground black pepper
1 tsp of garlic powder
1 tsp of onion powder
3 cloves fresh garlic (finely minced)
2 tsp of dried rosemary or 2-3 sprigs of fresh rosemary off stem and minced

Preheat oven to 375°F.

In a sauce pan on low heat; cooking the olive oil and butter together, whisk till well blended.

Combine in with the olive oil and butter, salts, pepper, garlic powder, paprika, minced garlic, onion powder, and rosemary. Whisk the ingredients until well combined. Place in a medium sized mixing bowl.

Quarter the red potatoes with the skin on, and then toss in the bowl with the warm sauce until evenly coated. Let the seasoned potatoes sit for a 10 minutes in the bowl.

Transfer the seasoned red potatoes to a nonstick baking dish or a baking sheet covered with aluminum foil.

Place in oven for about 35 to 40 minutes or until golden brown and tender.

MUSHROOM DILL HAMBURGERS

2 lbs of 80/20 grounded beef
1 cup of dairy sour cream
1/3 cup of diced mushrooms
1/3 cup of minced onion
1/4 cup of minced chives
1 tbsp of prepared grounded mustard
3 tbsp of fresh, snipped dill

Combine the sour cream, mushrooms, onion, chives, mustard, and dill whisk till well combined.

I a large bowl put the grounded beef, and then combine the sour cream mixture in with the grounded beef. Fold the beef and sour cream mixture together with your hands till mixture is uniformed.

Form the grounded beef mixture into 6 patties 3/4 inch thick.

Grill over hot coals 9 minutes turn and sprinkle with salt and pepper. Grill 6 minutes longer, or until desired doneness. Season again. Serve hot on toasted buns.

MARINADE FOR CHICKEN

1 cup of Italian dressing
1/4 cup of clove honey
3 cloves garlic, minced
1/4 cup of maple syrup
3 tbsp of lemon juice
1 tsp of lemon zest
2 tbsp of soy sauce
1 tbsp of stone ground mustard
1 tsp of curry powder
1 tsp of ground ginger

In a sauce pan combine the ingredients, on medium heat cook the marinade for 10 minutes. Remove from heat, let the marinade cool completely. Mix well; divide marinade mixture in half. Pour half of the marinade into a jar and refrigerate.

Put the remaining half of the marinade mixture in a plastic bag with the boneless chicken breast. Marinate for several hours or overnight in refrigerator.

Remove chicken from plastic bag and discard the marinade that was used for the chicken.

Grill chicken over hot coals until tender. Basing the chicken; with the marinade that you placed in the jar.

Check the internal temperature with a thermometer. It should read 160 degrees to 170 degrees.

CURRIED GRILLED CHICKEN

2 chickens 2 1/2 - 3 lb. broiler-fryer chickens
1/2 cup of sesame oil
1 tsp of grated lime peel
1/4 cup of lime juice
2 tbsp of grated onion
1 clove of minced garlic
1 tbsp of curry powder
1/2 tsp of sea salt
1/2 tsp of ground ginger
1/4 tsp of cinnamon
1/2 tsp of ground coriander
1/4 tsp of pepper
Lime slices
Parsley

Quarter the two chickens. Separate wings and drumsticks. Combine oil, lime, onion, garlic, curry powder, salt, ginger, coriander, cinnamon and pepper.

Place chicken in large plastic bag set in a deep bowl. Pour marinade mixture over chicken. Shake. Close bag. Refrigerate 4-6 hours, turning bag occasionally to coat chicken evenly.

Remove chicken when ready. Place pieces bone side down, over medium hot coals. Grill about 25 minutes. Turn bone side up and grill until done, 15- 20 minutes more.

Brush the chicken with marinade frequently last 10 minutes.

Garnish with lime slices and parsley.

BARBECUE BEAN BAKE

1 lb. ground beef (chuck or round)
1 lb. bacon, chopped
1 lb. of grounded bulk pork sausage
1 large red onion, chopped
2 green onions sliced
2/3 cup of diced green chilies
4 jalapenos seeded and veins removed, finely minced
1/2 cup of sweet chili sauce
1/2 cup of hickory barbecue sauce
1 tsp sea salt
4 tbsp. prepared stone grounded mustard
1/4 cup of packed dark brown sugar
4 tbsp of molasses
1/4 cup of apple cider
2 tbsp of apple cider vinegar
1 tsp of chili powder
1 tsp of cumin
1 tsp of crushed red pepper flakes
2 (16 oz.) cans red kidney beans, drained
2 (16 oz.) cans pork & beans, drained
2 (16 oz.) cans butter beans, drained
3 caramelized onions

Preheat the oven to 350 degrees.

In a large frying pan or two frying pans, brown the ground beef, bacon, pork sausage, onion, chilies, jalapenos, and onions. Drain excess fat. Set aside.

Combine all other ingredients together (except the beans) in a sauce pan, bring to a slow boil whisking ingredients till well combined. Pour into a large bowl large enough to hold all the ingredients.

Combine the meat mixture together with the sauce. Stir the meat and sauce together till well combined. Then add the beans and combine thoroughly.

In two or more loaf pans pour the bean mixture in. Place on top of the beans the caramelized onions. Cover lightly with aluminum foil, place on center racks in the oven.

Bake for 1 hour or longer at 350 degrees. Remove the foil, then bake for an additional 20 minutes.

COOKING TEMPERATURES

Internal temperatures; for various meats. Always use a meat thermometer.

Ground Meat and Meat Mixtures:
Ground beef, pork, veal, lamb -- 160°F
Ground turkey, chicken -- 165°F

Fresh Beef, Veal, Lamb:
Medium rare -- 145°F
Medium -- 160°F
Well Done -- 170°F

Poultry:
Chicken & Turkey, whole -- 180°F
Poultry breasts, roast -- 170°F
Poultry thighs, wings, legs -- 180°F
Duck & Goose -- 180°F
Stuffing (cooked alone or in bird) -- 165°F

Fresh Pork:
Medium -- 160°F
Well Done -- 170°F

Ham:
Fresh (raw) -- 160°F
Pre-cooked (to reheat) -- 140°F

Eggs & Egg Dishes:
Eggs -- Cook until yolk & white are firm
Egg dishes -- 150°F
Leftovers & Casseroles -- 165°F

Source: USDA

CHICKEN ARTICHOKE SALAD

1 pkg. of prepared chicken Rice-A-Roni
6 green onions, sliced
2 tbsp of minced green chilies
2 plum tomatoes skinned and seeded and diced
1 tsp of dill minced
1/2 cup of chopped red pepper
1/4 cup of sliced stuffed blue cheese green olives
1/3 cup of plain yogurt
2 tbsp of marinade from artichokes
1 tbsp of apple cider vinegar
1 tbsp of yellow curry powder
Sprinkle of smoked paprika
2 (6 oz.) jars marinated artichoke hearts, diced reserved 2 tbsp of marinade
2 cups of cooked diced chicken

Combine in the prepare Rice-A-Roni, combine with onion, green chilies, tomato, red pepper and olives.

Mix marinade with yogurt, cider vinegar and curry powder. Combine with the rice mixture. Combine with the artichokes and chicken. Toss.

This can be served hot or cold. I eat it hot the first day then cold the next with bibb lettuce leaves. Garlic bread is grand with this.

SESAME CHICKEN PASTA SALAD

8 oz. pineapple chunks in juice
2 tbsp of sesame oil
1 tbsp of clove honey
1 tbsp of soy sauce
1 tbsp of fresh ginger, grated
2 cups of cooked spiral pasta
1 clove garlic, minced
2-3 cups of chopped chicken
1 large apple sliced in match stick cut
2 tbsp of diced green onion
2 cup of broccoli florets, steamed 4 minutes
1/3 cup of roasted red pepper strips
1 jalapeno pepper seeded and with veins removed minced
1 tbsp. toasted sesame seeds

Drain pineapple, reserving 1/3 cup juice. Combine with oil, honey, soy, ginger, jalapeno, and garlic in a jar and shake to mix.

Combine pineapple, match stick apple, pasta, chicken and onions. Toss with dressing. Cover and refrigerate for 2 hours.

Combine in the broccoli, red pepper and toss well. Sprinkle with toasted sesame seeds.