There is just so many things you can create cooking with chicken. This Pepper Chicken Recipe is just delicious. It is a simple recipe and doesn’t take much time to prepare. If you are in the mood for Asian food give this recipe a try. You and your family will love it. This recipe makes about 3 servings. It can easily be doubled.

Ingredients

3 Boneless Skinless Chicken Breasts

½ Teaspoon Garlic Salt

1 large green bell pepper

2 Green Onion Stalks

2 Tablespoons Oil

Ingredients for Sauce

½ cup Oyster Sauce

2 Teaspoons thick Soy Sauce

2 Teaspoons Sherry

1 Teaspoon White Pepper

2 Teaspoons Black Pepper

Directions

1. Cut chicken into 1 inch pieces.

2. Sprinkle chicken with garlic salt and mix into the chicken pieces thoroughly. Set aside.

3. Clean and Slice green pepper into ½ inch pieces and set aside.

4. Cut the root part off the green onions and the green tops. For this recipe you wand the onion itself. Dice the white part that is left and set it aside.

5. In a microwaveable bowl cover the green pepper pieces with water and microwave for 2 minutes. Drain, rinse with cold water and set them aside.

6. In a bowl mix together all the ingredients for the sauce.

7. In a Wok add the oil and brown the chicken pieces till golden brown and done. Set aside.

8. Keeping the heat on high add the green pepper and onion pieces and stir fry them for 1 minute, then add the cooked chicken pieces and sauce. Mix thoroughly.

Serve over Rice

Enjoy!

2 teaspoons baking powder

1/2 teaspoon salt

1 egg, beaten

1/2 cup milk

1 teaspoon vanilla (optional)

2 tablespoons butter, melted

1 1/2-2 cups sliced fresh strawberries

Topping

1/2 cup all-purpose flour

1/2 cup sugar

1/4 cup cold butter

1/4 cup chopped pecans

Directions

1. In a mixing bowl, add the flour, sugar, baking powder and salt; stir to mix.

2. In a second bowl, add the egg, milk and butter; stir to mix; add to dry ingredients and stir just until moistened.

3. Pour mixture into a greased 8-inch square baking dish.

4. Place strawberries evenly over the top of batter.

5. To make the topping: Combine the flour and sugar in a bowl.

6. With a pastry blender, cut in the butter until consistency of coarse crumbs.

7. Stir in pecans.

8. Sprinkle mixture evenly over the strawberries.

9. Bake at 375° for 30-35 minutes or until wooden pick comes out clean.

Enjoy!

2 lbs beef chuck steak, about one-inch thick

1/2 cup bottled steak sauce

2 cups beef broth

3 tablespoons brown sugar

2 tablespoons prepared mustard

1 teaspoon lemon juice

4. Add sliced onion.

5. Heat to boiling.

6. Reduce heat to low; cover and simmer steak for 2 to 2 1/2 hours (or even a little more depending on the thickness of the steak), or until fork-tender, turning steak once.

7. Remove the steak from the sauce to a platter.

8. Thicken the sauce to the desired gravy texture you desire. ( I use 2 T Flour to ¼ cup water) if sauce is a little too thick add some water.

Serve with Mashed Potatoes and sautéed Mushrooms.

Ingredients

2 large egg

4 tablespoons hot sauce

2 1/2 lbs catfish fillets, cut diagonally into 1/2 inch-wide strips

1 cup flour

1 cup yellow cornmeal (not coarse)

2 teaspoon salt

2 tablespoon Cajun seasoning

 

Directions

1. Prepare fish: Whisk together egg and hot sauce in a wide shallow dish.

2. Stir in fish strips and let stand at room temperature at least 10 and up to 30 minutes.

3. Pour enough oil into a 4 to 5 quart heavy pot to measure 2 inches and heat over medium heat until thermometer registers 350°F or use a deep fryer.

4. Stir flour, cornmeal, salt and Cajun seasoning in another wide shallow dish.

5. Dredge one fourth of fish in flour mixture shaking off excess flour, then fry in oil, stirring occasionally with a slotted spoon, until golden brown. Or until fish flakes easily with a fork.

6. Drain fish and place on paper towing to absorb the excess oil.

7. Repeat until all fish is fried.

8. Serve hot with tartar sauce and lemon wedges.

1 cup long grain white rice

2 (10 ounce) cans Rotel Tomatoes with Green Chilies

1 onion, chopped fine

1 small green pepper, chopped fine

2 cloves garlic, crushed

1 cup chicken broth

1 tablespoon butter

Directions

1. Fry bacon in skillet until browned.

2. Remove from skillet, crumble, and set aside.

3. Do not remove bacon grease from skillet!

4. Melt butter in skillet and add onion, pepper and garlic.

5. Sauté until onions are translucent.

6. Add the Rotel Tomatoes with Green Chiles and chicken broth and simmer approximately 5-10 minutes.

7. Add the rice, cover and simmer approximately 20 minutes.

8. Crumble bacon on top and serve.

1/2 cup vanilla wafer crumbs

1/2 cup finely chopped blanched almonds

1 ¼ cup granulated sugar, divided ( see directions )

3/4 cup granulated sugar, divided

1/4 cup butter or margarine, softened

3 large eggs

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

3 cups blueberries, fresh or frozen

8 ounces cream cheese

2 cups sour cream

3/4 cup granulated sugar, divided

2 large eggs

1 tablespoon lemon juice

Directions

1. Preheat oven to 350 F degrees.

2. In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs, 1/4 cup of sugar and almonds.

3. Cut in butter using a pastry blender or a fork, until mixture is crumbly.

4. Press crumb mixture into an 11 inch x 1 1/2 inch spring-form pan.

5. In a separate small mixing bowl, beat together egg, vanilla and almond extract.

6. Drizzle mixture over crumb mixture in pan.

7. Bake in preheated 350 F oven for 8 to 10 minutes or until firmed and no longer shiny.

8. Remove from oven and let cool.

9. Spoon 3 cups of blueberries evenly over base.

10. Sprinkle 1/4 cup of sugar over the blueberries.

11. In a mixing bowl using an electric mixer, combine cream cheese, sour cream, 3/4 cup sugar, eggs and lemon juice and mix until well blended and smooth.

12.Pour cream cheese mixture over blueberries.

13. Bake in preheated 350 F oven for 1 to 1 1/4 hours or until center of cake is barely firm to the touch.

14. Remove cake from oven and immediately run a knife around inside rim to loosen cake; let cool on rack in pan.

Cover and refrigerate for 8 hours

1 bay leaf

2 teaspoons parsley flakes

1/4 teaspoon dried marjoram, crushed

1/4 teaspoon dried thyme, crushed

1 tablespoon salt (to taste-definitely reduce if not using water)

1/2 teaspoon pepper

1 1/2 quarts hot water

Directions

Place ingredients in slow cooker in the order listed.

Pour in water. Do not stir!

Cover and cook on low 8 to 10 hours or until peas are very soft and ham falls off the bone.

Remove bones and bay leaf.

 

  

Directions

1. In a bowl combine oil and garlic and let set for 15minutes.

2. In a bowl combine breadcrumbs, pepper, salt and paprika. Stir well.

3. Add parmesan cheese, cheddar cheese and parsley to the breadcrumb mixture and stir well to combine.

4. Dip chicken breast into oil to coat on both sides, then dip into crumb mixture coating well on both sides. 5. Place chicken breast on greased baking dish.

6. Repeat with all chicken breasts.

7. Drizzle remaining oil over chicken breasts.

8. Bake at 400° for 35 minutes.

9. Remove from oven and let rest 5 minutes before serving.

Serve with mashed potatoes or your favorite rice dish.

Ingredients

1/8 teaspoon salt

1/8 teaspoon paprika

1/4 cup parmesan cheese, finely grated

1/3 cup cheddar cheese, finely grated

1 tablespoon parsley, chop

1 1/4 cups margarine

2 cups sugar

2 large eggs

2 teaspoons vanilla

2 cups flour

3/4 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

2 cups chocolate chips

Directions

1. I double this recipe.

2. Cream together the margarine, sugar, then add the eggs and vanilla.

3. Blend in the cocoa and add baking soda, salt and blend well.

4. Add the flour into the creamed mixture and fold in the chocolate chips.

5. Bake at 350° for 8-9

1/3 cup finely chopped onion

1/4 cup cracker, crumbs

1 egg, slightly beaten

1 1/2 tablespoons prepared horseradish

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons butter

1 medium onion, sliced, into, rings

8 ounces fresh mushrooms, sliced

3 tablespoons butter

Gravy

3 tablespoons flour

salt and pepper to taste

1/2 cup cream

3/4 cup chicken broth

1 dash Worcestershire sauce

1 dash hot sauce

Directions

1. Combine ground beef, chopped onions, cracker crumbs, egg, horseradish, salt and pepper. Shape into patties.

2. Heat 2 tablespoons butter in skillet.

3. Cook patties till no longer pink inside.

4. In separate pan, melt 3 tablespoons butter. Sauté onion rings and mushrooms till tender.

5. Remove patties from pan.

6. Stir flour into pan, scraping bottom of pan. Add dash of salt and pepper. Cook 2 minutes. Stir in cream to form a thick paste.

Slowly stir in chicken broth - stir till thick.

7. Add a few dashes of Worcestershire sauce and hot sauce. Stir till mixed well.

8. Simmer 5 minutes Add mushrooms, onions and patties.

9. Heat 10 minutes.