Bethany's Recipe Box

To get chicken breast soft and velvety smooth (like in Asian restaurants) marinate your chicken pieces in baking soda for 20 min and thoroughly rinse before cooking. 3/4 tsp per 8 oz of chicken

This is enough for a potluck…not dinner NOLA MAC & Cheese Cook 2 pounds long macaroni Combine and cook sauce on stovetop till melted and smooth: -2cups whole milk -1 cup sour cream -6 TBS Butter -2 lg eggs -1 pepper -1 tbs onion powder -1 tbs cajun seasoning -garlic powder -1 cup Colby Jack  -1 cup shredded shedder  -8 oz shredded velveta -1 cup mild cheddar -Salt to taste 3.Combine sauce w noodles in a buttered aluminum pan 4.Top with shredded cheddar  5.Bake covered for 20 min 6.Bake uncovered for 10 min 

This has potential but it’s VERY salty. I think half the soy sauce and use reduced sodium. I’d also use reduced sodium broth. Needs more peanut butter- but it’s hard to tell because it’s so salty. I added pan fried velveted chicken. Maybe add some rice vinegar and fresh ginger. Ingredients 1 ¼   cups  vegetable stock,  300 ml 2   tablespoons  soy sauce,  30 ml  ½   teaspoon  toasted sesame oil,  2 ml  1   teaspoon  garlic powder,  3 grams  ¼   teaspoon  red pepper flakes,  .25grams  1 ½   tablespoons  sweet chili sauce,  22ml  2   tablespoons   creamy peanut butter ,  34 grams  2  scallions,  thinly sliced (whites and greens) 1  (3-ounce) pack instant ramen noodles, flavor packet discarded,  85grams 1   teaspoon  sesame seeds for garnish,  2 grams optional: add a protein like chicken Instru...

Bring back the nostalgia with these melt-in-your-mouth Christmas Mints! A vintage favorite for the holidays. ❤️🍬 INGREDIENTS 🍬⅓ cup granulated sugar 🍬4 ounces cream cheese, room temperature 🍬2 tablespoons unsalted butter, room temperature 🍬2 tablespoons light/clear corn syrup, I used Karo brand 🍬1 teaspoon peppermint extract 🍬4¼ to 5 cups powdered sugar, divided 🍬6 drops green liquid food coloring 🍬6 drops red liquid food coloring

“I have maintained all my life that this is the best cooked crab I have ever known.” —James Beard 5 tablespoons unsalted butter, divided 1 medium onion, finely diced 4 tablespoons all-purpose flour 1 1/2 teaspoons dry mustard powder 1/2 teaspoon cayenne pepper 1 tablespoon Worcestershire sauce Kosher salt 1/2 teaspoon freshly ground black pepper 1 cup fish stock, chicken broth, or clam broth 4 egg yolks, lightly beaten 1 pound crabmeat 1/4 cup chopped parsley 3/4 cup plain breadcrumbs Preheat oven to 375°F. In a large sauté pan over medium heat, melt 4 tablespoons of butter and sauté the onions until softened, about 5 minutes. Stir in the flour and whisk until it is completely absorbed and lightly browned, about 3 minutes. Whisk in the dry mustard, cayenne pepper, Worcestershire sauce, 1 teaspoon salt, and black pepper. Stir in the stock in small increments, mixing well between additions to prevent clumping. Bring the mixture to a simmer and continue stirring until thickened, about 3 m...

 Marinade  1 tablespoon sesame oil  1 teaspoon grated fresh ginger  2 cloves garlic, finely chopped  2 tablespoons packed brown sugar  1/4 cup soy sauce  1/2 cup pineapple juice  1 cup teriyaki sauce Chicken and Pineapple  1 ripe pineapple, cut into circles  4 pieces boneless, skinless chicken thighs or breasts Garnish  Chopped green onions  Toasted sesame seeds Serve With Jasmine Rice Get your grill nice and hot, set to medium-high. Dump all your marinade bits—teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil—into a bowl. Stir it all up well to blend everything together. Put your chicken pieces in a dish or a zip bag. Pour the marinade on top, seal it up or cover, and chill for at least 2 hours or just leave it overnight if you can spare the time. Lift chicken out from the marinade, but keep the leftover liquid aside to brush while grilling. Grill the chicken for 6-7 minutes on each side, ...

1905 Salad Just like the one at the restaurant.  Cuisine: American    Servings: Serves 4-6 Author: Kristy Norrell  FOR THE DRESSING: 1/2 cup olive oil 4 cloves garlic, minced 2 teaspoons dried oregano 2 tablespoons Worcestershire sauce 1/4 cup white wine vinegar Juice of 1 lemon 1/2 teaspoon salt 1/4 teaspoon black pepper FOR THE SALAD: 1 head iceberg lettuce, roughly chopped 2 tomatoes, cut into wedges 1 cup Swiss cheese, julienned 1 cup smoked ham, julienned 1/2 cup pimento-stuffed green olives 1 cup quartered marinated artichokes, halved 1/4 cup grated Parmesan or Romano cheese PREPARATION First, make the dressing: In a small bowl, whisk together the olive oil, garlic, oregano, lemon juice, and Worcestershire sauce. Gradually beat in vinegar to form an emulsion, then whisk in salt and pepper. Chill until ready to use. In a large serving bowl, combine lettuce, tomato, ham, Swiss cheese, olives, artichokes, and Parmesan cheese. Add dressing, toss to c...

I want to try this a some edits- real crab, different cheese blend

INGREDIENTS 6-8 chicken thighs (boneless, preferred) 2 (10.75 oz.) cans condensed cream of cheddar soup 1 (10.75 oz.) can condensed cream of herbed chicken 3 cups cooked white or brown rice 1 1/2 cups milk (whole or 2%) 1 cup sharp cheddar cheese, grated 5 cloves garlic, minced 1 teaspoon onion powder 1 teaspoon paprika 1/4 teaspoon red pepper flakes kosher salt and freshly ground pepper, to taste bacon bits, garnish, optional PREPARATION Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray. In a large bowl, combine cheddar and herbed chicken soups and whole milk and whisk until combined, then whisk in garlic, onion powder, paprika and red pepper flakes. Optional: stir in cheddar cheese if you don’t want to top the casserole with it later. Spread cooked rice out on the bottom of greased baking dish, then top with chicken thighs. Season liberally with salt and pepper. Pour soup mixture over chicken and rice, making sure everything is evenly coated, then...

Ingredients 3 eggplants, cut into 1/2 inch slices 3 potatoes, peeled and sliced 2 cups parmesan cheese or kefalotiri olive oil, for brushing on vegetables salt and black pepper to taste 2 Bay leaves 1/4 teaspoon ground cinnamon dried oregano For the Béchamel sauce: 5 cups whole milk 3/4 cup olive oil 3/4 cup all purpose flour salt and pepper 1/4 teaspoon nutmeg I cup grated parmesan cheese 2 whole eggs 2 egg yolks For the Meat Sauce: 1 onion, finely chopped 5-6 garlic cloves, grated 1/4 cup olive oil 2 pounds lean ground beef 1 teaspoon salt Freshly ground black pepper to taste 1 15oz can crushed tomatoes Instructions Preheat the oven to 425°F, 220 °C. Place the potato slices on a baking tray. Drizzle 3-4 tablespoons of olive oil over them and season both sides with salt, pepper, and oregano. Bake 20-25 minutes or until fork-tender and golden. Slice the eggplants and layer them in a colander or on a tray. Sprinkle salt on top of each of the layer of eggplant a...

My favorite way to make Brussels sprouts...marinated overnight! In a gallon size zip bag combine juice of 1 lemon, 1 T olive oil, pepper, paprika and garlic salt. Add in Brussels (cut in half or quartered), seal bag and toss around until well coated. Refrigerate overnight. When ready to roast, preheat oven to 400, place Brussels on baking sheet and bake for 15-20 minutes. Feel free to eat the entire pan, they are that good!

Crockpot Thai Peanut Chicken Ingredients: 1 1/2 lbs Chicken breasts or thighs, boneless skinless 1 cup Coconut milk, canned 3 cloves Garlic, minced 1 tbsp Ginger, minced 3/4 cup Peanut butter, natural creamy or crunchy 2 tbsp Honey 1 tbsp Lime juice 3 tbsp Soy sauce, low-sodium 2 tbsp Rice wine vinegar 1/2 tsp Red pepper flakes 2 tbsp Cornstarch mixed with 2 tbsp water (for thickening) Fresh cilantro, for garnish Cooked rice or rice noodles, for serving Peanuts, for garnish (optional) 1. Place the chicken in the bottom of your slow cooker. 2. In a mixing bowl, whisk together the peanut butter, coconut milk, soy sauce, honey, rice vinegar, garlic, ginger, red pepper flakes (if using), and chicken broth until smooth. 3. Pour the sauce over the chicken, ensuring it's evenly coated. Step 2: Cook 1. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and cooked through. Step 3: Shred the Chicken 1. Remove the chicken from the slow cooker and shred it u...