Southwest egg rolls and Avacado dip

Southwest Egg Rolls

2-1/2 cups shredded cooked chicken
1-1/2 cups (6 ounces) shredded Mexican cheese blend
2/3 cup frozen corn, thawed
2/3 cup canned black beans, rinsed and drained
5 green onions, chopped
1/4 cup minced fresh cilantro
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon lime juice
1/4 teaspoon cayenne pepper
20 egg roll wrappers
Oil for deep-fat frying

Avacado Dip

1 cup ranch salad dressing
1 medium ripe avocado, peeled and mashed
1 tablespoon minced fresh cilantro
1 teaspoon grated lime peel or 1 tsp lime juice

Directions:
In a large bowl, combine the first 10 ingredients. Place 1/4 cup of chicken mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.

In an electric skillet or deep-fat fryer, heat oil to 375°.

Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels.

Meanwhile, combine the dip ingredients. Serve with egg rolls. Yield: 20 egg rolls (1-1/2 cups sauce)

beef n broccoli low mein

1 pkg. spaghetti, cooked to al dente
1 tsp sesame oil
1 Tbsp. peanut oil
1 Tbsp. fresh ginger, minced
4 cloves garlic, minced
3 c. broccoli, chopped
1 1/2 c. onion, sliced thin
1 Lb. flank steak, cut into strips
3 Tbsp. soy sauce
2 Tbsp. brown sugar
1 Tbsp. oyster sauce
1 Tbsp. chili paste
1/2 tsp. red pepper flakes (optional)
*eggs (optional--see note below)
Cook pasta according to package directions (don't add salt), drain. Combine pasta and sesame oil, tossing well to coat.

While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; sauté 30 seconds. Add broccoli and onion; sauté 3 minutes. Add steak, and sauté 5 minutes or until done. Add pasta mixture, soy sauce, and remaining ingredients (minus the egg if you are going to use egg on the top); cook 1 minute or until lo mein is thoroughly heated, stirring constantly.

Orange Chicken Sauce

1 1/2 cups water
2 Tablespoons orange juice
1 cup packed dark brown sugar
1/3 cup rice vinegar
2 1/2 Tablespoons soy sauce
1/4 cup plus 1 tsp lemon juice
1 tsp minced water chestnuts
1/2 tsp minced fresh ginger
1/4 tsp minced garlic
1 rounded tsp chopped green onion
1/4 tsp crushed red pepper flakes
7 1/2 tsp cornstarch
3 tsp arrowroot
4 1/2 Tablespoons water


In a saucepan over medium-high heat, combine all of the sauce ingredients, except the cornstarch, arrowroot and 4 1/2 Tbsp water. Stir often while bringing mixture to a boil. When sauce reaches a boil, remove it from heat.



In a small bowl, combine cornstarch with arrowroot. Add 4 1/2 Tablespoons of cool water. Stir until cornstarch and arrowroot have dissolved. Pour this mixture into the sauce and set the pan over high heat. When sauce begins to bubble and thicken, cover and remove it from heat.

Cook chicken according to directions on package:
Heat 1/4 cup oil in a non-stick skillet on med-high heat.

Remove chicken from bag. Place frozen chicken in a skillet and cook for 15-20 minutes. Turn chicken continuously to heat evenly until crispy and golden in color.

Pour sauce over chicken and bring to a simmer. Serve over rice.

Oriental Chicken Wraps

terriyaki chicken, shredded
mandarin oranges
bag of mixed salad greens
crispy chow mein noodles
sliced green onions
Creamy Sesame Dressing

Creamy Sesame Dressing

1 c. Mayonnaise
2 Tbsp. Sesame Oil
2 Tbsp. Lemon Juice
1/3 c. Sugar
1/2 tsp Ground Black Pepper
5 Tbsp. Milk

Combine all ingredients & enjoy!

Chinese Casserole

1 lb ground beef cooked with celery and onion, then drained
put in 1 can cream of chicken soup, 1 and 1/2 cups warm water,
1/2 c. uncooked rice, 1/4 c. soy sauce and 1/4 teaspoon black pepper.

Bake in a covered casserole dish @ 350 for 30 minutes, remove cover and bake for 30 more minutes, put chow mein noodles on top for the last ten minutes of baking.

Teriyaki Meatballs and Rice

1 12 oz. bag frozen meatballs (16-20 meatballs)
1 12 oz. bottle teriyaki marinade
1 8 oz. can pineapple chunks in juice
1 small green bell pepper, diced
2 carrots, peeled and cut into matchsticks
1/2 cup thinly sliced green onions with tops
2 cups hot cooked rice

Heat the meatballs in the microwave until warm through. Set aside.

In a medium saucepan, combine teriyaki marinade, pineapple chunks and juice, bell pepper, and carrots. Add meatballs. Simmer over medium heat for 10 minutes.

Add to rice and garnish with green onions.

Broccoli beef

¼ c. low sodium soy sauce (I just use regular)
1 T. chunky peanut butter
½ c. water
1 T. cornstarch
2 tsp vinegar
¼ tsp pepper
1/8 tsp powdered ginger
½ tsp garlic powder
½ tsp onion powder
2 T. oil
½ lb (or more) diced or cubed beef, chicken, or pork (I’ve tried pork chops & beef)
2 c. broccoli cut into small pieces
steamed rice

In a small bowl, combine the soy sauce, peanut butter, water, cornstarch, vinegar, pepper, ginger, garlic powder, and onion powder. Mix well and set aside. In large skillet or wok, heat the oil. Add beef and cook, stirring constantly, for 2-3 minutes. Add the broccoli, and cook for another 3-4 minutes (or until meat and broccoli are almost done), stirring constantly. Add the sauce and mix thoroughly, then continue to stir until the sauce thickens. Serve over steamed rice.

Ham fried Rice

Jessica's famous ham fried rice

2 tbs oil
2 beaten eggs
1/2 cup diced ham
1/4 cup thinly sliced green onion
1/2 cup peas
1/2 to 1 tsp grated gingerroot
dash ground red pepper
3 cups cooked rice
2 tbs soy sauce

In a large skillet heat oil over medium heat and add eggs and cook without stirring until set. Loosen eggs and invert skillet over cutting board. Cut into short strips. In skillet heat ham, mushrooms, onion, peas, gingerroot, red pepper. Stir in rice once cooked and soy sauce an egg strips. Cook for 3-4 minutes and serve

Sweet and Sour Chicken

I got this from http://mykitchencafe.blogspot.com and we really liked! The only thing I want to try to do differently is make the chicken more crispy this was softer chicken so I think if you deep fry it and just make the sauce on the stove it would be good!

Sweet and Sour Chicken
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.