2 cans cream of chicken soup
16 ounces Sour cream
10 ounces cheese — cheddar and mozzarella, fiesta, or something similar
1/2 cup salsa
Chalula Sauce — To taste
1/4 cup milk — or enough to make sauce medium thick
6 chicken breasts
Taco Seasoning mix
10 flour tortillas
rotelle — (sauteed with chicken)
Boil chicken (from frozen or thawed) until it is partially cooked, then saute it in olive oil with lime, garlic, and taco seasoning.
Combine soup, sour cream, milk, salsa and chalula
Chicken mixture with cheese and add enough sauce to make it good and moist.
Place Chicken mixture, whatever else you want to add, and a little bit of sauce in each tortilla and roll up
Place in baking dish and spread with lots of sauce and some remaining cheese.
Marinade for 2 lbs
1/2 cup coconut milk
2 T Fish sauce
2 T lime juice
2 t. sugar
2 cloves garlic – minced
1/2 t. turmeric
lemongrass or lemon zest
1 T chopped ginger
1 T soy sauce
1 t. ground coriander
1 t. ground cumin
1/2 t. ground pepper
2 t. curry powder
Slice or cube chicken. Mix all ingredients (hold out the lime juice if marinating overnight – add 2-4 hours before cooking), add chicken to marinade and store in fridge for several hours or overnight.
1 can chili
1 package cream cheese — melted
8 ounces shredded co-Jack cheese
Combine ingredients and bake at 350 until smooth.
2 cups wine, white — * see note
1 pound Gruyere cheese — shredded
2 tablespoons kirsch
2 tablespoons cornstarch
1 clove garlic — sliced
1 pound Emmenthaler cheese
measure all ingredients before-hand.
in a separate cup, blend kirsch and cornstarch.
stir constantly so cheese doesn’t stick to the bottom and burn.
Put wine in a pot with garlic and bring to a simmer until it smells good –
Do not boil.
Add cheese a little bit at a time stirring well, in a figure 8 pattern.
when cheese is all melted well, add kirsch and cornstarch mixture
keep on heat until everything comes together. in the words of Nicole…
“you’ll know when it’s time.”
- 1/2 cup palm sugar
1/3 cup fish sauce
1/2 cup tamarind juice concentrate
1 T. lime juice
4 cloves garlic, minced
1 T. Siracha sauce (or a little of whatever chili paste/sauce you have, even just some red pepper flakes to spice it up)
- 1/2 package rice noodles
- Olive Oil
- 2 cups thinly sliced chicken, beef, pork, or shrimp
- 6 cloves garlic, minced
2 Shallots, thinly sliced
1 cup carrots, match sticks or shredded
cup green onion cut diagonal in 1 inch segments
1 cup mung bean sprouts
- 1 cup cilantro, or more if desired – chopped
1 cup toasted peanuts chopped
Soak rice noodles in water for about 30 minutes. Drain.
Combine first six ingredients in a saucepan and heat to a simmer to dissolve sugar. Taste the sauce and decide if it is sweet or spicy enough for you and add a little more sugar or chili sauce if desired.
Heat a few Tbls oil in wok or large pan and add meat, seasoned with a little salt, pepper, onion powder or whatever you like and sautÃ© until completely cooked. Set aside.
Add a few more Tbls oil to wok and sautÃ© the garlic and shallots for a minute or two. Add carrots, green onions and bean sprouts and sautÃ© about 2 minutes until softened just slightly (they will continue cooking while you finish the rest of the recipe). Add several tbls sauce and drained rice noodles, sautÃ© for another few minutes until noodles are softened, then push over to the side of the pan. You can add a little water to help steam the noodles if you need. Put a dab more oil in pan and scramble the eggs. Once eggs are cooked, stir them into the noodles and veggie mixture, add chicken and rest of sauce and heat through. Toss in cilantro, squeeze lime juice over the pad thai and serve. Garnish with chopped peanuts and a little fresh cilantro. Serves 6