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Welcome to the Game-Night Kitchen!

Rune

Once A Fool
Welcome to the Game-Night Kitchen, where we will be preparing quick, cheap and (especially) easy meals and snacks for you and your friends' game-night gatherings!

First, a word about ingredients: As the intent for these meals and snacks is to prepare them at minimal cost and maximal convenience, I will be assuming the use of easily-acquired ingredients (canned goods, dried herbs, and the like). If you have access to fresher ingredients that you would like to substitute, by all means, do so. That's awesome, too.

However, if you're in a rush, don't have access to such ingredients, or just don't want to go to that much trouble for your fellow gamers, I'm here to help!

Now, to the kitchen!

Episode 1: This week, we'll be making cracker-crust pizzas!

Episode 2: Tomato Soup and Grilled Cheese Sandwiches!

Episode 3: Fried Chicken Wings with a Buffalo Dipping-Sauce.

Episode 4: Sloppy Joes!

Episode 5: Pasta Salad.

Episode 6: Pepperoni Chips.

Episode 7: Cobbler.

Episode 8: Spaghetti.

Episode 9: Tortilla Chips.

Episode 10: Toasted Veggie Sandwich with Pan-Fried Potato Chips.

Episode 11: Popcorn. Yes, Popcorn.

Episode 12: Breakfast Burritos.

Episode 13: Coleslaw.

Episode 14: Meatball Sandwiches.

Episode 15: Pickled Eggs.

Episode 16: Broccoli, Rice & Cheese.

Episode 17: Mac n' Cheese.

Episode 18: Chicken Salad Sandwiches.

Episode 19: Fettuccine Alfredo.

Episode 20: Frozen Fruit & Cream.

Episode 21: Quick & Easy French Onion Soup.

Episode 22: Corndog Poppers.

Episode 23: Hot Chocolate.

Episode 24: Black Bean Chili.

Episode 25: Fried Mushrooms.

Episode 26: Hearty Chicken & Vegetable Soup.

Episode 27: Cream of Broccoli Soup.

Episode 28: Chocolate Covered Pretzels.

Episode 29: Meatloaf.

Episode 30: Shepherd's Pie.

Episode 31: White Chicken Chili.

Episode 32: Cornbread.

Episode 33: Soup Beans.

Due to the abundance of great ideas and recipes from fellow contributors, I'm going to provide links to those posts, as well. I'll keep these updated, so keep 'em coming!

[sblock=Other Gamers' Kitchens:]Dannyalcatraz's buddy's Pizza Nachos

Dannyalcatraz's Trail Mix

Dannyalcatraz's Cajun Red Beans & Rice

Dannyalcatraz's Chicken & Pasta Casserole

Dannyalcatraz's Pie Blitz

The Red King's Dump Cake

Dannyalcatraz's Mayonnaise Substitute & Fruit Dip

Umbran's Pulled BBQ Pork

The Red King's repost of allrecipes.com's Shrimp Stir Fry & Fried Oreos

Bloody Feather's Classic French Onion

MonkeyDragon's White Turkey Chili

Man in the Funny Hat's Marshall Field's Chicken Sandwich

Gilladian's Variant Red Beans and Rice

The Red King's repost of about.com's Dump Cake

Dannyalcatraz's Scampi Casserole

Umbran's Pasta Salad

Bloody Feather's Hot Beef Pocket

Dannyalcatraz's Spicy Cherry Mustard Sauce and Chinese Hot Oil with Honey

Sialia's Gourmet Grilled Cheese Sandwiches

Sialia's Veggie Chili

Dannyalcatraz's 4 Can Casserole

Gilladian's Red Cabbage Crockpot

Sialia's Beer & Chowder

Gilladian's Hamburger-Cabbage Soup

Sialia's Chocolate Pudding

jcayer's link to 1finecookie.com's "Sean's Buffalo Chicken Macaroni and Cheese" (adapted from foodnetwork.com)

Sialia's Enchilada Casserole

Sialia's Matzo Balls

Dannyalcatraz's Quick Veggie Dish

Dannyalcatraz's friend, Lisa Morin's, Black Bean Soup.

Gilladian's Great-Aunt's 7 Layer Cookies

Dannyalcatraz's Lox & Bagel Variants

Dannyalcatraz's Creamy Creole Potato Soup

Dannyalcatraz's Spiked Eggnog

Thunderfoot's Wassail

Dannyalcatraz's Caprese

calronmoonflower's Favorite Spaghetti Sauce[/sblock]
 
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Rune

Once A Fool
Cracker-Crust Pizzas

What you will need:

  • 1 can of Tomato Paste
  • Water
  • Garlic
  • Sugar
  • Basil
  • Oregano
  • Salt
  • Butter or Margarine
  • Flour Tortilla Shells
  • Shredded Cheese
  • Whatever Toppings You Want

Preheat your oven to 450 or so (hot enough to toast!).

First, let's make the sauce:

In a sauce-pan, mix enough water into your tomato paste to make an easily-spread sauce, but not so much that you have a soup.

Add enough sugar (and a pinch of salt) to cut the acidity of the tomato. Add garlic, basil, and oregano to taste. As tastes differ, I'll leave it to you to figure out the quantities, but remember--only add a little bit, at first. You can always add more, but you can't take anything out, once you've added it!

Now add some butter (or margarine) and melt it into the sauce. Why? Your sauce will be noticeably richer for it!

Step two, some assembly required:

Grease a shallow cooking-pan or sheet (or spray with a non-stick cooking spray) and lay out a few tortilla shells. Spoon some sauce on each and spread it out evenly. Sprinkle some cheese over the top of each one (don't over do it--you're going to want it to melt, after all). Top the pizzas (if you are using meats, make sure they are fully cooked before hand--you will not have these pizzas in the oven long enough to cook meat to safe temperatures!). Sprinkle more cheese over the top of each pizza to bind the toppings (if desired).

Cook them for 5-10 minutes, or until the cheese is melted and the crusts are lightly toasted.

One 6 oz. can of tomato paste should produce enough sauce for 4-6 personal-sized pizzas (depending on how much sauce you like on the pizzas and also how large the tortilla shells are). If you're concerned that you might not have enough sauce, just start out with two cans. If you have any pizza sauce left, and don't want to use it for more pizzas, save it. We'll have a use for that later!

There ya go; have fun!
 
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Dannyalcatraz

Schmoderator
Staff member
A buddy of mine used to make pizza nachos.

You need Tostito rounds, a pepperoni sausage, shredded mozzarella, and some tomato sauce.

1) Slice the pepperoni sausage into thin slices.
2) Spread Tostitos onto microwave-safe plate.
3) Top each chip with a dollop of sauce.
4) Then place pepperoni slice on top of each chip.
5) Sprinkle each with about a half teaspoon of cheese.
6) Microwave until cheese just starts to melt.
7) Serve.

Now, he used a basic canned tomato sauce, and these things came together in minutes- slicing the sausage is what takes time. You can, of course, make your own sauce if you want, or add things like garlic or oregano to the canned stuff.
 

Umbran

Mod Squad
Staff member
My Deadlands game runs tonight - weeknight games have the issue of getting everyone fed, and ordering out can be expensive. However, weeknight games are short, so time spent cooking is an issue. Solution?

Crockpot! Get the cooking done while you're doing other things!

Tonight, my gaming group will be feasting on chicken and cannellini bean tacos. It is a "throw everything in the crock pot and cook for 8 hours" sort of recipe - which we assembled last night, so this morning the only step to take was turning on the slow cooker.
 

The Red King

First Post
These are all good ideas. My wife and I were looking for more healthy solutions.

We usually end up with a potluck of brownies, cupcakes, twizzlers and candybars with soda to wash it all down.
 

Dannyalcatraz

Schmoderator
Staff member
Healthier? Here's the trail mix I made in early April for a Civil Law class I was taking (part of a Mediations curriculum- don't know why they wouldn't let a LAWYER pass on it)

Ingredients are 1 portion each unless otherwise noted:

1) Roasted, unsalted Sunflower seeds (use salted ones if you can't find unsalted)
2) Chopped Dates
3) Dried Pineapple
4) Dried Cherries
5) Dried Cranberries
6) Raisins, Plain
7) Raisins, Golden
8) Hazelnuts
9) Cashews
10) Almonds
11) Pecans (2 portions)

Notes:
1) I don't always use both Cherries & Cranberries in the same mix.
2) On occasion, I use Dried Blueberries.
3) When I can't find sunflower seeds I like, I use Pine Nuts instead.
4) When I can find them, I use a variety of raisins, including reds and Jumbos of all colors.
5) I've also added Brazils when I can find & afford them.
6) you can easily mess around with your ratios- sometimes I double up in pineapples, or add even more pecans, based on who I'm serving the mix to.
7) I've found Sprouts gets me the best selection overall, with places like Central Market, Whole Foods & the farmers' markets supplying some good stuff too. But sometimes, you can do just fine in the regular grocery stores. For example, Jumbo raisins seem to show up more often in regular stores than the specialty places. Quality can vary, too- the farmers' markets tend to have better pecans, I've found.
8) If salt is not an issue for you- it is for me- and you want to save time, my basic selection of nuts was based on Planter's Deluxe Mixed Nuts (no Peanuts), with extra pecans added.
9) I used to add Banana Chips, but their flavor got lost in the mix. Coconut shavings taste good, but not everyone liked them. Things like Dried Apricots or Dried Apples taste OK to most, but their texture is off compared to everything else, and they tend to be available only in big chunks, which doesn't let them blend with the mix well.
10) A mix like this in the amount I made may cost around $50 or so on ingredients, but unless people utterly pig out on it, it will last a month of enthusiastic "grazing."
 
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Dannyalcatraz

Schmoderator
Staff member
Crockpot! Get the cooking done while you're doing other things!

Crockpots, pressure cookers, Dutch ovens and any other slow-cooking method can be ideal!

Two things I find work well in terms of slow cooking are beans and casseroles.

Cajun Red Beans requires an overnight soak of the beans (1-2lbs). Other ingredients include yellow/white onions, galic, black & red pepper, parsley, celery, 3 bay leaves, and some kind of meat. For those without hypertension issues, you'll also need salt. Traditionally, that would be some kind of salted or pickled pork, perhaps some kind of sausage (usually smoked and/or hot). I gravitate towards sausage, but to be healthier, I've started using hand-sized slabs of ribs that I've smoked or oven-baked, seasoned without salt.

You'll also need rice to serve them over.

Chop your onions & sautée them in butter to soften/clarify them, along with your garlic in your big pot. Then add your meat cut for the pot (slices if sausage, or single ribs) Add your beans, chopped celery, and spices with enough water to cover them. Bring the pot to a rolling boil, for a few minutes, then stir thouroughly and turn to low. Stir pot occasionally to prevent from burning.

After a while- an hour or so in a standard pot, shorter if using a pressure cooker- crush about a spoonful of the beans against the side of the pot- this will release their starches into the pot and will make your beans creamy. When the beans are all soft, the pot is creamy (and the meat is starting to fall off the ribs, they're basically done.
 

Dannyalcatraz

Schmoderator
Staff member
A casserole I've been doing lately is pretty simple:

Pasta: I use some kind of penne or rotini, but bowtie, shell or elbow would work as well.

Meat: chicken- either pulled from a grocery-store baked bird or white chunks from cans

Cheese: I use shredded mozzarella and parrano

Veggies: diced tomatoes, chopped onions, garlic and artichoke hearts.

Seasonings: anything you like with tomatoes/Italian- oregano, parsley, pepper, etc.

Boil your pasta. While that's going on, coat your casserole dish with olive oil. (BTW, I prefer deep round casseroles for even cooking with no crunchy/burned corners.)

When the pasta is done, layer your casserole dish with alternating layers of pasta, meat, seasoned veg, and cheese- cheese forming the top layer.

Cook in oven @350F until cheese on top bubbles and starts to crisps, maybe a bit more.
 


Dannyalcatraz

Schmoderator
Staff member
Y'know...nothing wrong with a sliced raw-veggie tray & dip. DIY or buy 'em from your grocery's deli counter. Tasty, healthy, & quick.
 

Dannyalcatraz

Schmoderator
Staff member
Dessert time!

PIE BLITZ:

2 cans pie filling. (Your choice, I usually use cherry or apple.)
1 box French vanilla cake mix
1 1/2 stick unsalted butter OR 1 stick & some milk (see below)- you may need slightly more or less depending on your cake mix size (they vary)
1 Tbs vanilla extract
1 Tbs almond extract
1 bag of pecans or almonds
Honey or real Maple Syrup*

Optional: traditional pie spices that go with your pie filling, like cinnamon if you're making the apple version of this.

1) melt your butter

2) in a mixing bowl, mix your butter (or butter & milk) with your cake mix, extracts, and any pie spices you're using until it reaches a thick but loose consistency, like very thick oatmeal

3) pour pie filling into baking dish

4) carefully pour cake mix over pie filling

5) sprinkle nuts onto cake mix- I sometimes push some into it.

6) drizzle honey or maple syrup over top of cake & nuts.

7) cook in oven at 350F until golden brown.


Assembly of ingredients takes about 10 minutes, and not much longer than that for cooking.

It WILL disappear.








* I imagine you could use Agave Nectar as well, but iI'm not familiar with its flavor.
 

The Red King

First Post
Dessert time!

PIE BLITZ:

2 cans pie filling. (Your choice, I usually use cherry or apple.)
1 box French vanilla cake mix
1 1/2 stick unsalted butter OR 1 stick & some milk (see below)- you may need slightly more or less depending on your cake mix size (they vary)
1 Tbs vanilla extract
1 Tbs almond extract
1 bag of pecans or almonds
Honey or real Maple Syrup*

Optional: traditional pie spices that go with your pie filling, like cinnamon if you're making the apple version of this.

1) melt your butter

2) in a mixing bowl, mix your butter (or butter & milk) with your cake mix, extracts, and any pie spices you're using until it reaches a thick but loose consistency, like very thick oatmeal

3) pour pie filling into baking dish

4) carefully pour cake mix over pie filling

5) sprinkle nuts onto cake mix- I sometimes push some into it.

6) drizzle honey or maple syrup over top of cake & nuts.

7) cook in oven at 350F until golden brown.


Assembly of ingredients takes about 10 minutes, and not much longer than that for cooking.

It WILL disappear.








* I imagine you could use Agave Nectar as well, but iI'm not familiar with its flavor.

Where I come from we call this "dump cake" because you just dump the ingredients in.

We use 2 cans of pie filling (Cherry is my fav, but you can do any, and feel free to mix and match.

Dump them in the cake pan, sprinkle a box of either white or yellow cake mix over that, then slice up a stick of butter into pattys and spread them out over the cake mix. Bake at 400 degrees for 30 to 40 min.

Yum. Its like cobbler.
 

The Red King

First Post
And for the record, I made sugar cookies, and deep fried Oreos this week. Yes, I feel fatter, and I can feel my arteries hardening as I type this, but.... Damn, those deep fried Oreos are good!
 

Rune

Once A Fool
Episode 2: Tomato Soup and Grilled Cheese Sandwiches.

Welcome, once again, to the Game-Night Kitchen!

First of all, I want to thank you all for all of the awesome recipes that have been posted over the past week. Keep them coming!

This week's selection is more of a lunch-time dish, and, therefore, best suited to feed your gamers during a break from the action in the midst of a day-time game.

It is, in fact, the good, ol' Grilled Cheese Sandwich with Tomato Soup.

Now, everybody knows how to make a grilled cheese sandwich. I'm going to provide the easiest instructions for such that I know, but, if you all make one you like better, by all means, go with it!

What many of you may not realize is just how easy--and cheap--it is to make your own tomato soup. So...let's get started, shall we?

What you will need:

  • Tomato Sauce
  • Sliced Bread
  • Butter or Margarine
  • Milk
  • Cheese
  • Sugar
  • Salt
  • Oregano
  • Basil
  • Garlic


First, let's get the soup cooking:

Put your tomato sauce in a sauce pan, and place it on a burner at medium heat. One can of tomato sauce will probably produce enough soup for 2-4 bowls of soup (depending on the size). If you're feeding four or more people, you may want to start with 2 cans of sauce. At this point, if you have any left-over pizza sauce from last week's recipe, you can add that in, as well.

Add some milk, until the desired consistency (that is, soupy) is attained. Add sugar and a pinch of salt to cut the acidity of the tomato. Add your garlic, basil, and oregano, as well, to taste. If you want to experiment with some other herbs or spices (or other ingredients), this is a great recipe to do so with, but remember, add such things in small amounts--you can't take them back out! (I like a hint of lemon or lime juice in tomato-based foods.)

Now, just like we did with the pizza sauce, you'll want to add some butter or margarine to make the soup nice and rich (if you have any, by the way, using cream instead of milk will go a long way for making a rich soup!). While you're at it, leave the margarine or butter out on the counter if it is not soft-spread, because it's going to need to be plenty soft by the time we start the sandwiches.

Once the soup tastes the way you want it to, turn the burner down to a low heat and let the soup simmer.

You already know how to make a grilled cheese sandwich, right?

Well, just in case, here's one way: First of all, if you have a rectangular skillet, instead of a circular one, you'll be able to do more sandwiches at once. That's a good thing if your cooking for a group of people, but this will work out, either way.

First place the skillet on a burner on medium heat. Let it heat up, but do not turn the burner up any higher. It is very important that you do not get your skillet too hot!

Spread butter or margarine on one side of each piece of bread you will be grilling and place that bread in the skillet, buttered-side down. Spreading the butter or margarine directly onto the bread will help your sandwiches to toast evenly and consistently, and will keep you from having to clean out your pan from scorched residue in between batches (assuming your skillet is not too hot--you haven't got your burner on too high, have you?).

If you want to be really lazy, you can spray an oil-based pan-spray generously over the bread, instead--but I promise you, they won't taste as good!

Place your cheese on top of each slice of bread as quickly as you can. The thinner the cheese, the quicker it will melt. Additionally, processed cheese (such as American) tends to melt very well, while harder cheeses do less well. Your preference should definitely dictate what type of cheese you use, but, again, thinner cheese melts quicker. You do not want your cheese to be so thick that you over-toast the bread before the cheese even melts!

Once the cheese is tacky on top, close up your sandwiches and gently press them together. Let them cook a moment longer to seal the two halves together.

Cut 'em, plate 'em, and serve them with the soup!

Until next week, have fun cooking, eating, and gaming!
 
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Dannyalcatraz

Schmoderator
Staff member
Grilled Cheese & Tomato Soup- a favored comfort food of mine since 2nd grade.:)

Over the years, I've used Velveeta and American Cheese to make these, but I've also had it with fancier cheeses as well. A bistro near me makes one with Brie, lettuce & tomato- a BLT, get it? And I've tried it with Parrano, which is a hard cheese somewhere between Gouda and Parmesan and which partners spectacularly with tomato-based recipes. You'd want to grate it or slice it thinly, though.
 
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Dannyalcatraz

Schmoderator
Staff member
Healthy snacking tip: for most recipes that call for mayo (like chicken salads, tuna salads, etc.), try substituting 1/4 to 1/2 of it with plain yoghurt. The texture & color are similar, it has 1/10th the sodium while its tartness mimics the saltiness. Add a splash of white or tarragon vinegar if needed. Been doing this for years, and the only people who have noticed were the ones who watched me do it.

Another sub for mayo for the more adventurous: Mediterranean garlic spread. This is simple stuff- puréed raw garlic, vegetable (not olive) oil, and salt & pepper to taste- but getting the ratios right may be tricky. Check your local Greek/Lebanese restaurants & delis. Adds a nice garlicky tang to a lot of things- just had some tonight on some Earl Cambell's Hot Links with mustard & Jack Daniels BBQ sauce on hot-dog buns.

Fruit dip: mix champagne, sour cream, and sugar to taste (it won't take much). For a more marshmallowy flavor, use amaretto instead of champagne.
 

Rune

Once A Fool
Episode 3: Chicken Wings with Buffalo Dipping Sauce.

This week, we're going to do a dish that's a little more complex, and takes a little longer than other dishes we've done in the last couple of weeks, but the payoff is well worth the effort. We're going to fry up some chicken wings and make a buffalo dipping sauce.

Now, why not just do regular ol' buffalo wings? They're tremendously messy, that's why. With a dipping sauce, we still have some mess at the table, but no more than your typical game-night pizza will produce.

What you will need:

  • Chicken Wings
  • All-purpose Flour
  • Salt
  • Pepper
  • Cooking Oil
  • Hot Sauce
  • Butter
  • Brown Sugar
  • Sour Cream


Fry, Baby, Fry.

In a large, deep frying pan, pour about a half inch to three-quarters of an inch of the cooking oil. You can use pretty much any kind of oil you want, but be aware that the flavor will carry over to your chicken, so consider which you want to use before you get started. Heat the oil over a medium flame.

(EDIT--Anytime you are dealing with a large quantity of oil, you run the risk of having some make contact with your heat source--and then--a grease-fire. In the event of a grease-fire, make sure you put it out by pouring a generous amount of salt or baking soda onto the base of the flames. They also make special fire-extinguishers for grease-fires. DO NOT try to use water (or other liquids) to put the fire out--that will just spread it around!) Of course, this assumes that the fire is still small enough to manage safely. If it is large enough to threaten your well-being, get out of the building and contact professional fire-fighters.​

In a large bowl, blend your flour with salt and pepper (as well as any other herbs or spices you'd like to try--I like garlic powder, for instance). This is best done by hand, but you'll need to make sure your hands are cleaned and thoroughly dried before you do so.

Next, rinse (and cut, if necessary) your wings and dredge them in the flour. If you like very crispy fried chicken, you'll want to dip the chicken in an egg wash, before applying the breading.

Let the chicken sit in the flour for a few minutes while your oil heats up. When you can flick a drop of water into the oil and it instantly boils away, you are good to go.

Shake off any excess breading and gently lay your chicken wings into the skillet with the meatiest sides down.

Now go wash your hands!

Saucy!

In a sauce pan, melt your butter and add hot sauce and a pinch of brown sugar. If you want to add anything else at this stage, you have some leeway to experiment, but you might try doing so in small batches. Personally, I like to add a little pineapple juice to mine.

Once this is all thoroughly blended (and tastes good!), remove it from the heat and let it cool. Once cooled, mix it with your sour cream. Put it somewhere to keep chilled.

Back to the Chicken.

Once your chicken starts to look golden around the edges, take a peak beneath. If it is also golden underneath, go ahead and turn it over. Naturally, some pieces will cook quicker than others. Cooking the next side should take less time, so be careful to keep an eye on the chicken--you don't want to burn it!

If you have a meat thermometer, the chicken should reach 165 degrees before you serve it. The chicken will actually continue to cook after removed from the oil, so you don't have to make it quite that far, but you should get pretty close. You do not want to mess around with under-cooked chicken!

If you do not have a meat thermometer, simply test the meatiest part of the wing. It should be firm and white (underneath the golden crust, of course).

When the chicken is done, turn off the oil, but let it cool before disposing of it (and don't pour it down your sink--unless you want to call a plummer!). Remove the chicken and place it on a platter that has a few paper towels on it, to absorb some of the grease. Let it rest for a moment.

Serve your gamers the wings with a portion of the dipping sauce (and, if you want to be a little more traditional, some celery stalks and bleu cheese dressing).

Until next time, good gaming!
 
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Umbran

Mod Squad
Staff member
This week, my Deadlands crew will enjoy (hopefully) an easy pulled pork. This one is terriblly easy.

5 lbs of pork butt, cut into quarters.
Coat with spice rub, wrap in plastic and fridge overnight.
Toss into a slow cooker with a cup of good BBQ sauce. Cook on low for 10 hours.
Pull.
Eat.

Served with green salad. I think my wife will make Rice Crispies Treats for dessert. She usually bakes something far more complex than that, but it just seemed to go well, and everyone secretly loves the things, but nobody ever makes them except for bake sales.
 

The Red King

First Post
OK, my turn to contribute. First a favorite for dinner even when its not game night:

Shrimp Stir Fry:

Ingredients

  • 2 tablespoons cornstarch
  • 3/4 cup cold water
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 2 cups fresh broccoli florets
  • 2 tablespoons olive oil
  • 1 medium sweet red pepper, julienned
  • 3 green onions, chopped
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 cup frozen Oriental mixed vegetables, thawed
  • 3 garlic cloves, minced
  • 1/4 cup chopped peanuts
I skip the peanuts because my son has an allergy.

Directions

  1. In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside.
  2. In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes. Add red pepper and onions; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the shrimp, Oriental vegetables and garlic; cook 3 minutes longer.
  3. Stir cornstarch mixture and stir into shrimp mixture. Add the peanuts. Bring to a boil; cook and stir for 2 minutes or until thickened.
It goes together pretty quickly, and you can sub chicken for part or all of the shrimp and the taste is till as good.

For desert.....

Fried Oreos!

I know, bad for you, but sooooooo good. I limit myself to 2 or 3 per person, so if they want more they have to bargian with someone else for them.

Ingredients

  • 2 quarts vegetable oil for frying
  • 1 large egg
  • 1 cup milk
  • 2 teaspoons vegetable oil
  • 1 cup pancake mix
  • 1 (18 ounce) package cream-filled chocolate sandwich cookies (such as Oreo®) So yes, you can use Hydrox or any other cookies, but I perfer Oreo double stuff. Or at least the ones where the filling is a different color.
Directions

  1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  2. Whisk together the egg, milk, and 2 teaspoons of vegetable oil in a bowl until smooth. Stir in the pancake mix until no dry lumps remain. Dip the cookies into the batter one at a time, and carefully place into the hot frying oil. Fry only 4 or 5 at a time to avoid overcrowding the deep fryer. Cook until the cookies are golden-brown, about 2 minutes. Drain on a paper towel-lined plate before serving.
These will yeild about 30 cookies. At 3 a piece the neutrition info is:

Calories: 156 | Total Fat: 9.8g | Cholesterol: 8mg

So don't eat them all!
 

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