Tag: nani’s favorite

Kung Pao Chicken

This favorite recipe of mine was given to many years ago by a friend. It is easy and very, very good.

Ingredients

  • 2 whole chicken breasts, cut into cubes
  • 1/2 teaspoon crushed red peppers
  • 2 teaspoons ginger root, minced or 2 teaspoons ground ginger
  • 1 bunch green onions, cut in 1 inch lengths
  • 1 cup dry roasted peanuts
  • 2-3 cups cooked rice

Marinade:

  • 2 tablespoons Aji Mirin
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 2 tablespoons corn starch
  • 2 teaspoons ginger root, minced or 2 teaspoons dry ginger

Sauce:

  • 2 tablespoons soy sauce
  • 2 tablespoons Aji Mirin
  • 2 tablespoons sugar
  • 1 tablespoon vinegar

Directions

Mix marinade ingredients and marinade chicken for 15 minutes. Mix sauce ingredients together. Heat oil in wok with the crushed red peppers. Add the chicken and ginger. Stir fry until chicken is done. Add sauce and cook until chicken is coated with a caramel like glaze. Remove from heat and add onions and peanuts. Serve over rice.

Everyone’s Favorite Cheesy Hashbrowns

Everyone loves these potatoes and this has become my familly’s favorite recipe for them. I’m sure there are several versions, but I highly recommend this one.

Ingredients

  • 1 package frozen shredded hash browns (Mrs Dell’s is good), thawed
  • 1/2 cup melted butter
  • 2 cups sour cream (1 pt)
  • 1/2 cup milk
  • 1 can cream of chicken soup
  • 2 cups grated cheddar cheese
  • 2 to 3 cups crushed corn flakes
  • 2 tablespoons melted butter

Directions
Coat bottom of 9×13 glass pan with 1/2 cup melted butter. Mix sour cream, milk and chicken soup in bowl. Layer 1/2 of the hash browns, 1/2 of the soup mixture and 1/2 of the cheese. Repeat layers. Sprinkle top with crushed corn flakes. Drizzle with the 2 tablespoons of melted butter. Bake for 1 hour @ 350 degrees.

Holiday Cranberry and Walnut Coleslaw

Cranberry Walnut Salad
Cranberry Walnut Salad

This is a favorite recipe of mine for the holidays. It is colorful and delicious. I first had this at my friend Nancy’s house. I could not stop eating it. I requested the recipe from her and love to make it for Christmas because of the colors and because it can easily be made up ahead of time.

Ingredients

  • 1/3 cup cider vinegar
  • 1/3 cup vegetable or olive oil
  • 1/3 cup sugar
  • 1 teaspoon celery seed
  • 2 cups shredded red cabbage
  • 2 cups shredded green cabbage
  • 1 cup walnuts, coarsely chopped
  • 1 cup dried cranberries (Craisins)
  • 1/4 cup red onion, thinly sliced

Directions
Mix vinegar, oil, sugar, and celery seed together for the dressing. In a large bowl, combine the remaining ingredients. Add dressing and toss thoroughly. Cover and refrigerate about 3 hours before serving. This slaw will keep about 5 days, covered and refrigerated.

Categories
My Favorite Recipes

Nani’s Vegetarian Baked Beans

Baked Beans
Baked Beans
This is a favorite recipe of mine for home made baked beans. These are the real thing, made from scratch. They are surprisingly easy. It just takes a little pre-planning. I like to get them in the crockpot the night before. They can cook all night and day and be ready for an afternoon picnic.

Ingredients

  • 3 cups dry navy beans (or your favorite combination of beans)
  • 9 cups water
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 green pepper, chopped
  • 1 cup brown sugar
  • 1 cup Catsup or BBQ Sauce
  • 1 cup water
  • 2 teaspoons dry mustard
  • 2 Tablespoons dark molasses
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • Dash of liquid smoke
  • 1 Tablespoon chili powder
  • Dash crushed red peppers

Directions

Bring the 9 cups of water and the beans to a boil, simmer for 30 minutes. Turn off the heat and let stand for 1 1/2 hours. Drain beans and put in crockpot with the remaining ingredients. Cook on low for 12 to 20 hours. Time will vary with each individual crockpot.

Nani Tip
Use any or all of the seasonings listed. Or add your own favorite combination.

Spinach Dip Supreme

This is everyone’s favorite recipe for spinach dip. No recipe collection would be complete without it. I love to serve it in a hollowed out round loaf of bread. Use the cut-out pieces of bread and fresh veggies for dipping.

Ingredients

  • 1 package frozen chopped spinach, thawed and well drained
  • 1 can water chestnuts, chopped
  • 1 package Knorr vegetable soup mix (dry)
  • 1 cup sour cream
  • 1 cup mayonnaise

Directions
Combine all ingredients. Chill and serve with bread and veggies.

Easy Thai Lettuce Wraps

Lettuce Thai Wraps
Lettuce Thai Wraps
My daughter gave me her favorite recipe for lettuce wraps and I have to admit ,they are super easy and good. These make great appetizers or a good low calorie main meal. I like them served at room temperature.

Ingredients

  • 1 pound cooked chicken breast, finely chopped
  • 1 can water chestnuts, chopped
  • 1/2 cup chopped peanuts
  • 1 bunch green onions, chopped
  • 1/2 to 3/4 cup Bangkok Padang Peanut Sauce
  • 1 head iceberg lettuce, divided into leaves

Directions
Mix chicken, water chestnuts, peanuts, and green onions. Add enough peanut sauce to moisten chicken mixture to your liking. Serve with lettuce leaves.

Nani’s Favorite Cheese Ball

The Holidays are approaching and this is a great classic cheese ball recipe. Originally it was called Philly Cheese Bell. I believe it was Kraft that made a cold pack cheese and marketed it during the Christmas season in red containers shaped like a bell. The recipe came from Kraft. I can no longer find this brand of cold pack cheese, so I use whatever brand and flavor I can find. You can vary the taste by the flavor of cheese that you use. Smoked and bacon flavored work very well. This cheese ball is always a big hit and has a great consistency for spreading on crackers. I love rolling it in chili powder, but if your tastes lean towards non-spicy, it is very good rolled in nuts, too. Need chili powder? It’s available at [ad#Myspice Hyperlink]
Ingredients

  • 8 oz package cold pack cheese, softened
  • 8 oz package cream cheese, softened
  • 2 tablespoons margarine
  • 2 teaspoons chopped onion
  • 2 teaspoons chopped green pepper
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1/4 cup chili powder or 1/2 cup chopped nuts

Directions
Mix all ingredients well except the chili powder or nuts. Return to refrigerator for a couple of hours until cheese mixture becomes firm. Remove from refrigerator and shape into a ball. Pour chili powder or chopped nuts on a piece of wax paper and roll ball until it is covered. Serve with your favorite crackers.

World’s Easiest Cream of Tomato Soup

Are you looking for a quick and delicious soup? Try this easy version of cream of tomato soup. It is a favorite recipe of mine to use up leftover marinara sauce. Use your favorite marinara sauce or try mine.

Ingredients

  • 1 cup marinara sauce
  • 1 cup 1/2 & 1/2
  • freshly ground pepper


Directions
Mix marinara sauce and 1/2 and 1/2 in a saucepan. Cook over low heat just until heated through. Pour into soup bowls and top with freshly ground pepper.

World’s Best Chicken Wild Rice Soup

I received this favorite recipe many years ago from a co-worker. It is absolutely the best chicken wild rice soup I have eaten. My family loves it and has passed it on to many of their friends. The recipe calls for a pound of bacon, I often make it without bacon and think it is just as good. Some family members disagree with me on that!

Directions

  • 2-3 cups chicken, cooked
  • 4 cups wild rice, cooked
  • 1 lb well cooked and drained bacon
  • 1 onion, sauteed in butter
  • 1 can cream of mushroom soup (or cream of chicken)
  • 1 can cream of potato soup
  • 1 can cream of celery soup
  • 1 large jar old english cheese (or 2 small jars)
  • 2 cups water
  • 1 8 oz carton 1/2 & 1/2
  • 1 can french style green beans, drained
  • salt & pepper, to taste

Directions
Put all ingredients in crock pot for 6 to 8 hours. Also you can simmer for a couple of hours on stovetop.