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Family Recipes

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Family Recipes - Page Text Content

S: Saunders Family Recipes 2011

FC: Saunders | 2011

1: Gene’s Brochette 2 tomatoes from your garden 4 leaves fresh basil, chopped 1/4 to 1/2 tsp pepper 1 tsp Italian herbs 2 squirts lime juice 1 tsp garlic minced Slivered almonds 6 English muffins Cut up two tomatoes from your garden. Chop basil leaves. Add pepper to taste Italian herbs, and 2 squirts of lime juice along with minced garlic. Mix all together. In a small frying pan, sauté slivered almonds in a tiny amount of olive oil until brown (not black). Add to tomato mix & microwave 30 seconds. Toast English muffins to preference. Scoop tomato mixture onto muffins. | This Cookbook is inspired by all of the talented cooks in our family. | Gene & Caryl Saunders Married June 11, 1955 University of Iowa Alumni: 1954 General Science, Caryl 1957 Medical School, Gene

2: Rice Dressing 1/2 cup pine nuts (or more) 1/4 cup margarine 1 pound ground lamb or beef 4 cups rice (uncooked) 4 cups chicken broth Salt & pepper 3+ TBS mint Brown pine nuts in margarine, remove to bowl. In same pan, brown lightly ground lamb or beef; add pine nuts & rice. Stir over heat. Add chicken broth. Season with salt & pepper, add mint to taste. Bring to full boil; reduce heat, simmer until rice is done or liquid is absorbed. Serve with baked chicken. May be stuffed in turkey or chicken cavity. | A favorite spot for a meal: backyard at the Saunders family home in Livonia | This Lebanese recipe is originally from Char Moore’s mother, Grandma Habib. It is intended as a dressing for chicken or turkey, but Caryl cooks it as the main dish and serves with lemon. Kids tend to love it~!

3: Caryl’s Split Chicken with Lemon Ingredients: A 3- to 4-pound chicken, Garlic Salt, Black pepper, 2 small lemons Directions 1. Preheat oven to 350 degrees. 2. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. 3. Sprinkle a generous amount of garlic salt and black pepper on the chicken, over all its body. 4. Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Slice lemons to about inches. 5. Place sliced lemons under the birds and under the chicken skin. 6. Put the chicken into a roasting pan, breast facing up. Spray with a tiny amount of cooking oil. This bird is self-basting, so you need not fear it will stick to the pan. 7. Cook at 350 degrees one hour. Leave cooked chicken in oven. Turn oven off & keep oven door closed for 10-15 minutes. | Caryl Identical Twin 11-16-1932 Chicago; Gene 6-14-1932 bancroft,iowa

4: Gene's Eggplant Tomato Savory | 12 slices eggplant (skin removed 12 slices tomato 12 slices English muffins (6 whole) Lightly toast English muffins. Saute eggplant until soft. on each English muffin, place 1 slice of cooked eggplant. Then sprinkle shredded mozzarella followed by minced garlic onto eggplant. Top with chopped basil & one tomato slice per muffin Bake in 350 degree oven for 5 minutes. Then, 5 or more minutes under broiler. Place Balsamic vinegar, salt & pepper on table. Drizzle with balsamic vinegar at table. Freeze half. | Go Hawkeyes!

5: Notes: Perfect use for leftover chicken or turkey. Low-fat and delicious! Freezes well. Ingredients: Leftover (cooked) chicken or turkey 1 package flour tortillas 1 package cottage cheese 2 small cans enchilada sauce (I use 1 medium, 1 hot) 1 small can diced jalapeños (optional, I use hot) Can also add shredded cheese though it is not necessary Directions: Preheat oven to 350 and grease oven safe dish. Hand shred chicken/turkey into small pieces. In a bowl combine chicken/turkey, cottage cheese, 1 can enchilada sauce, jalapeños and cheese if desired. Consistency should be quite moist. Cover bottom of dish with some of other can of sauce. Distribute mixture between tortillas and place in dish, fold side down. Cover with remaining sauce and additional cheese if desired. Cover with foil and bake for 30-45 minutes. | Sara’s Leftover Chicken/Turkey Enchiladas | GO UTES | Sara, Dan, Robin & Greg are all graduates of the University of Utah.

6: Notes: Can use any meat or vegetables of choice or what is on hand Leftovers make great omelettes. Ingredients: 2 chicken breasts, sliced thin raw 1 bunch of asparagus, cut off bottoms and then cut in thirds 1 to 2 tablespoons olive oil 1 to 2 minced garlic cloves to taste. 1 to 2 teaspoon soy sauce to taste | Daniel's Favorite Stir-Fry | Directions: Add olive oil to frying pan or wok Heat at medium high until oil hot Add garlic After 30 to 60 seconds add chicken Add 1/2 soy sauce When chicken 2 minutes from done, add asparagus Stir in rest of soy sauce Cook until chicken done Serve over rice Siracha sauce to add heat to taste Soy sauce to taste Should serve 2 to 3 | Robin’s Chocolate Chip Kahlua Bundt Cake 1 box chocolate cake mix, 1 cup oil, 1 cup Kahlua, 1 cup sour cream, 3 eggs, and 6 ounces chocolate chips. Directions: Preheat oven to 350. Spray bundt pan with oil and dust with flour. Mix all ingredients in large bowl. Pour mix in bundt pan. Bake for 45 minutes. | Daniel May 27, 1984 Sara July 1, 1987 Robin August 22, 1957 Greg August 17, 1956 | Sara--Grad Student, University of Utah Dan--Market Development Manager

7: Notes: Curry, which by itself is not hot, flavors this dish. Adjust heat with hot peppers. Look in the Asian section of the grocery store for: coconut milk, curry paste, fish sauce, and water chestnuts. .Ingredients: 2 cans coconut milk, 2 tablespoons curry paste (red, green, or yellow) 1 pound chicken tenders 3 tablespoons fish sauce 2 cans sliced water chestnuts drained Small bag frozen corn 1 red bell pepper sliced into thin strips 6 tiny Asian peppers whole (to protect those who are sensitive to heat) or 2 larger hot peppers sliced into thin strips 1 cup basil leaves 2 limes Directions: Add coconut milk, fish sauce, and curry paste to large sauce pan over medium heat. Stir in curry paste and bring to boil. Add chicken tenders and cook for about 10 minutes at a low boil. Add water chestnuts, corn, red pepper, hot pepper, basil, and juice of 2 limes and cook at a low boil for about 10 minutes. Serve over rice. Should serve 4. | Greg's Thai Chicken | Greg & Robin were married on June 11, 1981.

8: Dylyn's Jambalaya | 1 lb boneless chicken 1 lb smoked sausage, sliced 1 medium onion 1 bell pepper, chopped 2-3 stalks celery, chopped 3-5 cloves garlic, chopped 1/4-1/2 cup parsley, chopped 1/4 - 1/2 cup green onion tops, chopped 1 TBS Worcestershire sauce 2 tsp roux (made with 2 TBS oil & 2 TBS flour) 1 cup uncooked parboiled rice 1 cup chicken broth 2 tsp Cajun seasoning mix | Brown the chicken. Set aside. Brown the sausage. set aside. Sauté vegetables in a bit of oil until onions are clear. Scrape the Flavorful browning from the bottom of the pot as the water comes out of the vegetables. Add broth, Worcestershire sauce, roux & seasoning. Simmer for 5-10 minutes. Mix the sausage & chicken along with the uncooked rice into the vegetable mixture. Make sure there is enough liquid to cover mixture. Keep lid on pot & do not stir. | Make sure to use par-boiled rice! | Traditionally served with French bread!

9: Fast Facts Patricia: Teacher, November 9, 1957; attended Hillsdale College & University of Utah . Dylyn Lain: The oldest of the Texas Triplets, born June 1, 1993; Lone Star College | Brownie layer 1 cup flour 1 cup sugar 1/2 cup butter softened 4 eggs 1&1/2 cups Hershey Syrup (16 oz can) Heat oven to 350 degrees. In large mixer bowl beat flour, sugar, butter, eggs & syrup until smooth. Pour into greased 9 x 13 inch pan. Bake 25-30 minutes until top springs back when lightly touched. (Top may still appear wet.) Cool completely in pan. For more moist brownies cook 25 minutes, but more cake like is 30 minutes. Mint Cream Layer 2 cups confectioner sugar 1/2 cup butter softened 2 TBS milk 1/2 tsp mint extract 3 drops green food coloring In small mixer bowl, combine confectioner's sugar, butter, milk, extract & food color. Spread on cooled brownies & chill. Chocolate Topping 6 TBS butter or margarine 1 cup Hershey's semi-sweet chocolate chips In small micro-proof bowl, melt butter & chips on HIGH (100%) for 1 to 1 1/2 minutes or just until chips are melted & mixture is smooth when stirred. Pour topping over dessert, cover & chill. | Aunt Pat's Chocolate Mint Bars

10: Ed and Barb's Game Day Dinner | Ribs Preheat oven to 170 2 racks of baby back ribs John Henry Rub Sweet Baby Rays’ BQ Sauce Rub ribs with John Henry Rub. Wrap ribs in tin foil and place in shallow pan. Slow cook in oven at 270 degrees for 4 hours. Grill ribs on medium high temperature for 5 minutes each side. Use brush to coat with ribs with BBQ sauce and continue cooking on medium to caramelize. | Crunchy Coleslaw Ingredients: 2 bags angel hair shredded coleslaw 4 green onions chopped In pan over medium high heat brown each ingredient separately: 0.5 ounces sesame seeds 1 soup bag Ramen Noodles 2 ounces slivered almonds Dressing: 1 cup salad oil 1/3 cup rice vinegar (Nakano is mild) cup sugar teaspoon salt 1 teaspoon pepper Combine salt pepper and sugar. Add vinegar and stir. Add oil and stir. Just before serving combine dressing with all ingredients and toss.

11: Team Lick Stats | Co-Captains for Team Lick Ed: October 8, 1959 Barb: January 25, 1959 Both are Michigan State alumni Married: July 26, 1982 2nd Team Greg and Alison Born June 1, 1993 Attending Florida State University Chris Lick Born: June 30, 1995 Right Guard/Nose Guard | Peel and thinly slice apples in bowl. Add sugar, flour and cinnamon. Stir until coated. Place one crust on bottom of pie pan. Gently push crust down to cover bottom of pie pan. Prick holes over crust. Add apple mixture and dot butter over top. Cover with other pie crust. Seal by folding the pie crust under and pinching the crust with two fingers around the entire pie. Gently prick holes in top of crust and sprinkle a small amount of sugar over crust. Cover edge of crust with tin foil. Bake for 30 minutes. Remove tin foil and continue baking 30 minutes. Cool before serving. | Preheat oven to 375 8 McIntosh apples 2 Granny Smith apples cup sugar 2 tablespoons flour 1 to 1 teaspoons cinnamon 1 tablespoon butter Prepared crust for double crust pie | Apple Pie | Ed October 8th, 1959 Barb January 25, 1956

12: Allison’s Chicken and Rice Preheat oven to 375 degrees. 3 to 4 boneless skinless chicken breast cut into tenders Flour to coat chicken 1 teaspoon salt 1 teaspoons paprika 1 can Campbell’s Cream of Chicken soup Water Uncle Ben’s Instant Premium White Rice 1 teaspoon Celery Seeds 1 tablespoon Parsley In sauce pan over medium high heat empty contents of soup can. Fill empty can with water and slowly add to soup stirring to keep creamy. Stir in parsley and celery seeds. Bring to slight boil. Fill can with rice. Add to sauce pan. Stir, remove from heat and set aside. Place flour, salt and paprika in large Ziploc baggie. Shake. Add chicken tenders to coat. Brown chicken tenders in small amount of oil. Transfer rice to baking dish. Place browned chicken on top. Bake for 30 minutes. | Greg’s Quick Pork Chops Preheat oven to 375 degrees. Pork Chops Apricot Jam Montreal Steak Seasoning Lightly season pork chop. Brown pork chops in small amount of oil. Transfer to baking dish and bake in over 15 minutes.

13: Allison’s Chicken and Rice | Chris’ Chicken Wings Preheat oven to 400 degrees. Place chicken wings in baking dish. Spray with PAM and sprinkle lightly with salt. Bake in oven for 30 minutes. Drain liquid. Bake 10 more minutes. Coat with favorite sauce ... barbeque or buffalo ... or no sauce.Cook for 15 more minutes or until sauce begins to caramelize.

14: Shakshuka Delicious Moroccan Dinner! | Emily and Pascal Marillier Married: May 21, 2011 Alumni of Hillsdale College Emily: Born December 13, 1988; Grad Student, University of Illinois Pascal: September, 1987; Chemist | In a pan, heat the olive oil, add the onions and garlic and cook, stirring occasionally, for 3 minutes. Then add the tomatoes and dry spices. Cover, lower the heat and cook slowly for 10 minutes. When the mixture is thoroughly cooked, crack the eggs directly into it. Cover the pan and cook until the eggs are cooked to your preference. Finish it off with chopped parsley, a drizzle of extra virgin olive oil and black pepper. Measure the dry ingredients into a bowl and add the water. Combine with your hand until completely mixed. Turn the dough out into another bowl with olive oil in it, and turn the dough over to coat completely in the oil. Cover with a damp warm cloth and set in a place away from drafts. Allow to rise about an hour. Preheat the oven to 450 degrees in the meanwhile. Turn the dough out into some sort of baking dish. Bake until golden brown in color and it sounds hollow when you tap it. Eat fresh out of the oven! | 3 tablespoons of olive oil 2 large onions, chopped 2 garlic cloves, crushed 6 Roma tomatoes, diced 2 eggs per person 2 teaspoon cumin 1 teaspoon paprika 2 teaspoon turmeric salt and pepper to taste 1 teaspoon dry oregano chopped parsley | Dry Ingredients 4 cups flour 2 cups warm, but not hot, water 1 tablespoon sugar 1 tablespoon salt 1 tablespoon yeast optional spices olive oil

15: Bret and Cindy Married: March 26, 1983 Cindy's Birth Date: January 24, 1961 Bret's Birth Date: October 29, 1959 Both Graduated from Michigan State... | Halibut Lasagna | To offset the high cost of halibut, we use 1/2 pound of halibut and add 1/2 or 3/4 pound of cooked shrimp, cut into small pieces. This is a recent addition to our menu. | In a blender, process 12 ounces of salsa (your preferred heat -- we use medium) until completely smooth. Simmer sauce with sautéed onions. When the sauce heats, add small amount of cream/milk (1/4 – 1/2 cup) until consistency becomes creamy. Broil 1 lb of halibut and cut into small pieces. Layer sauce, corn tortillas, halibut, repeating twice. Top with “taco” cheese – blend of cheddar, jack, mozzarella. Bake until bubbly and heated through at 350 degrees. | Go Spartans!

16: French Burgers Bobby's Favorite! | Ground Hamburger Finely chopped onions, mushrooms Worcestershire sauce Lea & Perrins Barbecue Sauce (or sweet baby rays, or your favorite) Splash of A-1 sauce Mix and form into burgers Use amounts according to your family's taste, making sure the burgers can hold together. Grill to family preference. | These burgers don't get their name from the country, rather they come from very special family friend in Delaware -- Doug French. | Stuart Loves French Pancakes 2 eggs 1 cup milk 1/2 cup flour Whisk eggs, then blend in flour until smooth. Slowly add milk while whisking mixture. Melt a small amount of butter in (omelet-sized) pan, then add 1/4 - 1/2 cup of batter (it's very thin) to pan over low heat. Cook until firm and just beginning to brown, flip pancake and cook second side until just beginning to brown. Remove to plate. While pancake is flat, add toppings to taste. Favorites include butter, jam, cinnamon sugar, syrup. Roll pancake and serve.

17: Cut off asparagus tips and set aside. Discard hard portions of stalks and cut remainder into inch pieces. Cook stalks in water until tender, about 5 minutes. Cook the tips in the chicken stock until tender. Drain asparagus tips, saving the stock. Set some stalks aside and puree the remaining asparagus stalks with a little of the reserved stock. In a large pot make a thick roux with the butter and flour. Add milk slowly and stir in until smooth and thick. Add Swiss cheese slowly and stir in until melted. Slowly stir in the reserved stock. Add pureed asparagus stalks, white pepper and garlic salt and stir. Add in whole asparagus stalks and tips. | 1 lbs. fresh asparagus 1 quart chicken stock 1 Stick butter Flour 1 qt. milk (from skim to whole—you decide the fat content) lb. grated swiss cheese white pepper and salt as needed. 1 tsp. Garlic salt | Bret's Cream of Asparagus Soup | Bobby: May 23, 1991; attends Western Michigan University Stuart: June 4, 1995; gymnast

18: Martha and Curtis Martha: Born November 4, 1967 Spartan Fan through and through MSU Alumni Curtis: Born: August 1967 A Wolverine at heart. Curtis and Martha started dating in April 2007 | Curtis Goll's Ribs Pork Spareribs Open Pit BBQ sauce - 1 bottle Slice ribs into 4 rib pieces. Preheat oven to 500 degrees. Place ribs in a deep roasting pan. Roast ribs about a half hour, then turn them & lower the oven to 225-250 degrees. Leave them alone for a couple of hours- turning occasionally. During the last half hour of cooking, drain off excess fat and coat with Open Pit sauce. Turn oven back up to 450 or 500 degrees to caramelize BBQ sauce on both sides. Rib meat should fall off the bones.

19: Best Ever Dill Pickles | Recipe makes 9 quarts-reduce for smaller batches. 11 cups water 5 cups white vinegar 1 cup canning salt 9 dill heads 18 whole garlic cloves-peeled 18 small dried hot chili peppers Boil water, vinegar, and salt for 10 minutes until all the salt dissolves. Pack washed cucumbers into quart jars within 1/2 inch of the top. Place one dill head, two garlic cloves and two peppers in each jar. Ladle boiling liquid over cucumbers leaving 1/4 inch head space. Adjust caps. Boil closed jars for 10 minutes in large boiling water bath. | Martha

20: Paige's Cucumber Salad 2 cucumbers 3 TBS minced chives 1 cup sour cream or mixture of sour cream and thick plain yogurt 2 TBS lemon juice salt & pepper to taste 1 TBS mint to taste Peel cucumbers and slice long ways in quarters. Remove seeds with a spoon, and slice into crescent-shaped bite sized pieces. Combine all ingredients. Chill! | Paige August 24, 1995

21: Kayleigh's Roasted Potatoes with Rosemary | 2lbs small potatoes (Baby Yukon or Redskins are good) 6 cloves garlic (cracked away from skin) 2-3 TBS extra virgin olive oil to coat 2TBS Rosemary (fresh or dry) Salt Pepper Preheat oven to 500 degrees or highest setting Halve the potatoes & place on cookie sheet. Combine with garlic. Coat potatoes and garlic with oil & season with rosemary, salt 7 pepper. Place on lower rack of oven and roast 20-25 minutes turning potatoes once after 12 minutes. Continue roasting until golden & crisp at edges. | Kayleigh December 12, 1992 Michigan State University | K

22: Ellie's Favorite Dinner: Steak Stroganoff | Directions: Slice onions pretty thin. Rinse, dry & slice the mushrooms (*Joe & Caitlin are the only mushroom-eaters in our family, so you may want more than we use) Cut steak into fairly thin slices. It may help to put it in the freezer for 15-20 minutes first. Heat a large sauté pan; once hot add olive oil; once hot add your steak & stir fry. Remove steak from pan, cover with foil & set aside. [*In separate pot boil water so you can be cooking noodles] Sauté onion & mushroom for 2 minutes or so. Add beef broth; once broth is starting to simmer, add mustard, thyme, pepper (maybe salt depending on saltiness of your broth). It takes a little stirring/whisking to blend in the mustard; make sure you incorporate steak drippings from bottom of pan. Add sherry. In a separate cup, make a corn starch slurry (blend 3 tsp. cornstarch with about equal amount of cold water; mix well to make a white liquid; make sure no lumps); when sauce is simmering add slurry & stir in; wait 1-2 minutes for sauce to thicken; taste & add salt & pepper as needed; finally, stir in sour cream to taste. (*We use a small amount (4-5 Tb?) of full-fat kind. Add steak back in & warm. Serve stroganoff over noodles. | Ingredients 1 lb.+ of pretty good steak, sliced up kind of thin olive oil one small onion, sliced 1-2 cups sliced fresh mushrooms beef broth - about 2/3 to 1 cup 1/2 cup sherry (can substitute white wine) 2 Tablespoons Dijon mustard Ground thyme (1/2 - 1 tsp) Freshly ground pepper Corn starch Salt Sour cream 1 package egg noodles (*we like to use the really good ones with this recipe, e.g., the more expensive ones) | This is a family creation-in-progress; approximate quantities.

23: Caitlin's Favorite Dinner: Mary's Meatballs /Meatloaf | Ingredients 1 - 1.25 lb. ground meat [usually beef in our family] 1 medium onion, GRATED [use fine grater & grate right into bowl with meat, being sure to get as much onion juice as possible!] Salt & pepper ("a few sprinkles") 1/3 small 10-oz can tomato sauce 1/8 cup or so ketchup 1/8 cup dried parsley flakes (*we use less) 1/8 tsp ("good sprinkles" acc. to Mom) or so of each poultry seasoning, oregano, and basil leaves) 1/3 to 1/2 cup of 1-minute oatmeal flakes 1 egg beaten | Directions: Place meat in a good-size bowl. Grate onion into meat, add tomato, ketchup & herbs, mashing herbs into meat with a fork. Add beaten egg & oatmeal flakes, continuing to blend together. Using your hands, form into a rectangular loaf, rolling a couple of times from back to front on clean counter top / wax paper, to firm up into a rectangular loaf. OR form into meatballs! Bake meatballs or cook them in your favorite spaghetti sauce. Bake in bread pan or in roasting pan on top of meat rack (so fat drips down & away) (line bottom with foil for easy cleaning) uncovered, 325 for about 1 hr 15 minutes. (**That's what my mom's recipe says; it cooks much faster in my oven.) For "wet" meatloaf, you can drizzle a little leftover tomato sauce over top before cooking & sprinkle with basil. | "Growing up, I had no idea why other kids complained about eating meatloaf for dinner. We use this recipe for meatballs, too. My mom cooks them right in the spaghetti sauce [*she bakes them in a casserole dish in the oven, in jarred sauce]. Your can also bake the meatballs in the oven and then add to sauce. Both kids absolutely love this recipe. Joe loves making a sandwich with the meatloaf." -- Jennifer

24: Directions: In large bowl, combine butter & sugar; beat until light. Add egg; beat well. In separate bowl, sift (or stir) together flour, baking powder & salt. Add alternately with milk to sugar mixture. Once batter blended, lightly stir in blueberries. Turn into greased 7x11 pan. [*I use a Pyrex pan] Now make your topping: add topping ingredients to a bowl & blend together with fork [*the ONLY way I can make sure this works is to just use my fingers & mush it all together]. Sprinkle topping over batter [this is really messy - again, I just use my fingers. It works.]. Add a couple of light sprinkles of cinnamon to top. Bake at 375 for 35-40 minutes. | Jen's World Famous Blueberry Buckle | Cake ingredients: 1/4 cup (1/2 stick) butter, softened 3/4 cup sugar 1 egg 2 cups sifted flour [slightly less if unsifted] 2 tsp. baking powder 1 tsp salt 1/2 cup milk 2 cups fresh blueberries (1 pint) Topping ingredients: 1/4 cup butter, softened (the other 1/2 stick!) 1/2 cup sugar 1/3 cup sifted flour (or unsifted, it seems to work fine) 1/2 teaspoon cinnamon couple dashes nutmeg | M Go Blue! | Elizabeth "Ellie": November 26, 2002 Caitlin: August 9, 2006

25: Honey-Wine Braised Chicken Thighs With Mustard Greens * this chicken is melt-in-your mouth tender. 2 1/2 teaspoons dark sesame oil 6 skinless, boneless chicken thighs (about 2 pounds) 2 cups chopped red onion (about 1 large) 3/4 cup fat-free, less-sodium chicken broth 1/3 cup Shaoxing (Chinese rice wine) or dry sherry 2 1/2 tablespoons minced peeled fresh ginger [*I have to admit I often use some from a jar of minced ginger I keep in the fridge] 3 tablespoons oyster sauce 2 tablespoons honey 4 garlic cloves, minced 1 1/2 pounds mustard greens, stems removed & coarsely chopped {*We used kale instead] 1 tablespoons sesame seeds, toasted 1. Preheat oven to 350 2. Heat a large Dutch oven over high heat; add oil to pan, swirling to coat. Add chicken; cook 4 minutes on each side or until browned. Add onion; stir-fry 4 minutes. Reduce heat; add broth and Shaoxing, scraping pan to loosen browned bits. Stir in ginger, oyster sauce, honey and garlic. Cover & bake at 350 for 30 minutes. 3. Remove from oven. Shred chicken with 2 forks; return to pan. Place pan over medium-low heat. Add half of greens to pan; cover. Cook 3-5 minutes or until greens wilt, stir well. Repeat procedure with remaining greens. Cook mixture, covered, 15 minutes. Spoon 1 cup chicken mixture into each of 6 bowls, sprinkle each serving with sesame seeds. Serves 6. | Joe & Jennifer Married 8/10/96 | Joe: December 18, 1969; University of Michigan and George Mason University Jennifer: June 26, 1971; Miami of Ohio and George Washington University

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  • Title: Family Recipes
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  • Published: about 8 years ago