Freakish Recipes

Sesame Chicken for slow cooker

1 1/2 pound boneless/skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 tablespoons dried onion
2 tablespoons ketchup
1 tablespoon oil
1/2 teaspoon garlic powder
2 teaspoons cornstarch dissolved in 3 Tablespoons water
Sesame seeds

Put chicken into crock pot. Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces and return to crock pot – can leave chicken in and simmer on low or serve. Sprinkle with sesame seeds and serve over rice.

Ingredients

* 12 chicken thighs
* 1 cup apricot preserves
* 1 cup French dressing
* 1 (1 ounce) package dry onion soup mix

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl combine the jam, dressing and soup mix. Mix together.
3. Place chicken pieces in a 9×13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes

Ingredients

* 3 tablespoons olive oil
* 2 plantains, peeled and quartered
* 2 small potatoes, quartered
* 1 onion, chopped
* 2 cloves garlic, minced
* 4 pounds chicken legs, thighs, and wings
* 2 (4 ounce) links chorizo de bilbao (spicy Spanish semi-cured sausage), quartered
* salt and pepper to taste
* water to cover
* 2 tomatoes, diced
* 1 (15.5 ounce) can garbanzo beans, drained
* 1 small head cabbage, chopped

Directions

1. Heat the olive oil in a large pot over medium heat; fry the plantains and potatoes in the hot oil until crisp on the outside, 5 to 7 minutes. Remove from the pot and set aside, keeping the oil in the pot.
2. Cook and stir the onion and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Add the chicken and chorizo; season with salt and pepper. Cover the pot and cook for 5 minutes.
3. Pour enough water over the chicken to cover completely; bring to a simmer and cook for 10 minutes. Add the tomatoes, cover, and cook another 10 minutes. Stir the plantains, potatoes, garbanzo beans, and cabbage into the mixture. Cook covered until the cabbage is wilted and everything is hot, about 5 minutes more. Serve hot.

Ingredients

* 1 tablespoon cornstarch
* 1 tablespoon cold water
* 1/2 cup white sugar
* 1/2 cup soy sauce
* 1/4 cup cider vinegar
* 1 clove garlic, minced
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground black pepper
* 12 skinless chicken thighs

Directions

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

3 cups flour

1 1/2 sticks butter

1 1/2 teaspoon salt

6 tablespoons water

In a large bowl, combine flour, butter and salt.  Blend ingredients until well combined and add water, one tablespoon at a time to form a dough.  Toss mixture until it forms a ball.  Kneed dough lightly against a smooth surface with heel of the hand to distribute fat evenly.  Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.

filling

1 lb. round steak, coarsely ground

1 lb. boneless pork loin, coarsely ground

5 carrots, chopped

2 lg. onions, chopped

2 potatoes, peeled and chopped

1/2 c. rutabaga, chopped (can substitute turnip)

2 tsp. salt

1/2 tsp. pepper

Combine all ingredients in large bowl.  Divide the dough into 6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface.  Put 1 1/2 cups of filling on half of the round.  Moisten the edges and fold the unfilled half over the filling to enclose it.  Pinch the edges together to seal them and crimp them decoratively with a fork.  Transfer pasty to lightly buttered baking sheet and cut several slits in the top.  Roll out and fill the remaining dough in the same manner.  Bake in a preheated 350 degree oven for 30 minutes. Put 1 tsp. butter through a slit in each pasty and continue baking for 30 minutes more.  Remove from oven, cover with a damp tea towel, cool for 15 minutes.

I used to have a great white chicken enchilada recipe… I lost it years ago and have been looking for something similar ever since.  I’m putting this here so I can try it, rather than because I’ve tried it.

1 chicken
4 cans Cream of Chicken soup
1 white onion, chopped
6 jalapeno pepper slices, chopped
1 small can mushrooms, drained and chopped
1 pkg. flour tortillas
16 oz. sour cream
1 large package Mexican-style shredded cheese

Boil chicken in a large pot. While boiling, chop onion, jalapenos, and mushrooms. Sauté in a skillet until flavors are mixed well. Set onion mixture aside.

In a large bowl, combine 3 cans Cream of Chicken soup and the sour cream. Mix well and remove enough of the mixture to cover the top of the 9’x13″ baking pan. Set aside. (You should have a small bowl and a larger bowl set aside with the chicken soup and sour cream).

Once chicken is done, cool and debone chicken into small pieces. Put chicken pieces and onion mixture in with the large bowl mixture. Mix well.

Get your baking pan and tortillas out. Cover the bottom of the baking pan with a thin layer of the small bowl mixture. Put about 2 large spoonfuls of the large bowl mixture into each tortilla and roll it up and place it in the pan until full.

Cover enchiladas with the mixture from the small bowl. Cover with a thick layer of cheese.

Bake at 350°F for 30-40 minutes or until cheese is melted and mixtures are bubbling.

Feeds family of 4.

Submitted by: Kristal Ellism

1 1/2 lbs. ground beef
Salt, pepper, and taco seasoning to taste
1 (16 oz.) can tomatoes, chopped
8 flour tortillas
2 c. cottage cheese
1 c. grated Monterey Jack cheese with peppers
1 egg
1/2 c. grated cheddar cheese
2 c. shredded lettuce
1/2 c. chopped tomatoes
3 green onions, chopped
1/4 c. sliced black olives

Brown beef; add seasonings and tomatoes. Heat through. Cover bottom and sides of 13 x 9 inch pan with tortillas; layer meat mixture. Place another layer of tortillas. Combine cottage cheese, Monterey Jack cheese, and egg. Pour over tortillas. Bake at 350 degrees for 30 minutes. Remove from oven and add Cheddar cheese, lettuce, tomatoes, green onions, and olives.?

I was given a matchbook from 1968 with this recipe

6 medium green peppers

1 lb. ground beef

1 med onion, chopped

1 (6-oz) can Hunt’s Tomato Paste

1 1/4 cups water

2 cups cooked rice

2 tsp Worchestershire sauce

1 1/2 tsp salt

1/2 cup shredded cheddar cheese

Remove tops and seeds from peppers; cook in boiling salted water 5 mins.; drain.  Cook meat onion and garlic in skillet until tender; drain fat.  Combine remaining ingredients and add meat to mixture; spoon into peppers.  Place peppers in baking dish and bake at 375 degrees F, 30 mins.  6 servings.

1/2 lb Round Steak per person

8 oz undrained canned mushrooms

1 packet of dried onion soup mix

1 medium potato per person

In a 9×13 in pan place steak, potatoes, mushrooms (juice and all) and onion soup mix in that order.  Cover with foil and bake ate 350 degrees for 45 minutes to one hour.  Let sit for 10 to 15 minutes before serving.

3 lbs of Brisket

10 oz A1 Steak Sauce

1/4 cup ketchup

8 oz mushrooms

2 medium onions

Put everything in a slow cooker and cook on high for 4 hours or low for 8 hours