Sweet iced tea

Im not a big ice tea person besides Raspberry ice,but this seems really good!!

(serves 2 Quarts)
# 6 regular tea bags
# 1/8 teaspoon baking soda
# 2 cups boiling water
# 1 1/2-2 cups sugar
# 6 cups cold water

# 1 In a large glass measuring cup, place the tea bags and add the baking soda.
# 2 Pour the boiling water over the tea bags.
# 3 Cover and steep for 15 minutes.
# 4 Take out the tea bags and do not squeeze them.
# 5 Pour the tea mixture into a 2-quart pitcher; add the sugar.
# 6 Stir until the sugar is dissolved.
# 7 Add in the cold water.
# 8 Let cool; chill in the refrigerator and serve over ice

PF chang's Wraps

I've never had P.F changs but this suurrre looks good!


P.F chang's wraps:(serves 2-3)
* 3 tablespoons oil
* 2 boneless skinless chicken breasts
* 1 cup water chestnut
* 2/3 cup mushroom
* 3 tablespoons chopped onions
* 1 teaspoon minced garlic
* 4 -5 leaves iceberg lettuce


Special Sauce

* 1/4 cup sugar
* 1/2 cup water
* 2 tablespoons soy sauce
* 2 tablespoons rice wine vinegar
* 2 tablespoons ketchup
* 1 tablespoon lemon juice
* 1/8 teaspoon sesame oil
* 1 tablespoon hot mustard
* 2 teaspoons water
* 1 -2 teaspoon garlic and red chile paste


Stir Fry Sauce

* 2 tablespoons soy sauce
* 2 tablespoons brown sugar
* 1/2 teaspoon rice wine vinegar

1. 1 Make the special sauce by dissolving the sugar in water in a small bowl.
2. 2 Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. 3 Mix well and refrigerate this sauce until you're ready to serve.
4. 4 Combine the hot water with the hot mustard and set this aside as well.
5. 5 Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. 6 Bring oil to high heat in a wok or large frying pan.
7. 7 Saute chicken breasts for 4 to 5 minutes per side or done.
8. 8 Remove chicken from the pan and cool.
9. 9 Keep oil in the pan, keep hot.
10. 10 As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. 11 Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. 12 When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. 13 With the pan still on high heat, add another Tbsp of vegetable oil.
14. 14 Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. 15 Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16. 16 Top with"Special Sauce".

Fried Rice

Fried rice:(Serves 4)

# 1 tablespoon butter or 1 tablespoon margarine
# 2 eggs, beaten
# 1 tablespoon butter or 1 tablespoon margarine
# 1/4 cup chopped onion
# 1/4 cup chopped green pepper (optional)
# 2 cups rice, prepared and cooled
# 1/2 cup cooked pork (optional) or 1/2 cup cooked shrimp (optional) or 1/2 cup cooked chicken (optional)
# 1/4 cup soy sauce
# 1/2 cup cooked peas (optional)

1. 1 Melt 1 tablespoon butter in skillet or wok.
2. 2 Scramble eggs in butter, breaking up the cooked eggs into small pieces.
3. 3 Set aside.
4. 4 Melt 1 tablespoon butter in skillet or wok.
5. 5 Saute onions and/or green peppers in butter for 3 minutes.
6. 6 Combine eggs, onions, rice, and meat.
7. 7 Stir in soy sauce until color of rice is uniform.
8. 8 Stir in peas.
9. 9 Heat only until warm.

Banana Muffins

I love Banana muffins soo good! Hope you enjoy this recipe.


Banana Muffins:(serves 4)



* 1 1/2 cups flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3 large ripe bananas, mashed
* 3/4 cup sugar
* 1 egg, lightly beaten
* 1/3 cup butter, melted


Topping

* 1/3 cup packed brown sugar
* 1 tablespoon flour
* 1/8 teaspoon cinnamon, to taste
* 1 tablespoon cold butter
* 1/4 cup chopped nuts (optional)

# 1 In lg bowl, mix the 1st 4 ingredients.
# 2 Mix bananas, sugar, egg and butter.
# 3 Stir into dry mixture just until moistened.
# 4 Fill muffin cups 3/4 full.
# 5 Combine first 3 topping ingredients.
# 6 Cut in butter until crumbly.
# 7 Sprinkle over muffins.
# 8 Bake at 375° for about 20 minutes, until muffins test done.
# 9 Cool in pan for 10 minutes

Baked french fries

Oven french fries(serves 3)

8 yukon gold potatoes

1 -2 tablespoon extra virgin olive oil (use a good quality)

salt

Pam cooking spray

1. 1 Wash potatoes and cut them into semi-thin strips.
2. 2 Place strips in a bowl and add cool water to cover the potatoes.
3. 3 Wash out some of the"starch" and then drain the potatoes well.
4. 4 Mix in the olive oil and sprinkle with salt.
5. 5 Mix all of the potatoes well so that they all get coated evenly.
6. 6 Spray a cookie sheet with PAM and then place the potatoes on top.
7. 7 Cook at 350F for approximately 20-25 minutes (more if you want them crunchy and brown) Serve and enjoy!

Full Meal

Here is a full Meal with a Entree 2 sides and desert. Feel free to use Lactose free dairy for any dairy in these recipes.



Easy BBQ chicken sandwhiches:(serves 4-6)

1 -2 lbboneless chicken breast

1 (18 ounce) jar of your favorite BBQ sauce (I love Stubbs!)

1 medium sweet onion , sliced

4 -6 hamburger bun

.

1 Remove all visible fat from the chicken and toss it in the crock pot.

2 Place the onion slices on top of the chicken.

3 Pour the barbecue sauce over top.

4 You may not need the entire jar, just enough to cover the chicken.

5 Cook it on LOW for 8 hours or until the chicken is nice and tender.

6 Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns.

7 Voila!

Whipped Potatoes:

1. 1 Place the potatoes in a large cooking pot and cover with cold water. Bring to a boil. Reduce the heat to medium low. Simmer until the potatoes are just tender (20 to 30 minutes).
2. 2 Drain water. Reserve 1 cup if you want to substitute the potato water for the half and half to save calories. Mix on low speed of an electric mixer.
3. 3 Add the butter after cutting it into several pieces so it melts faster (melt it first if you want to so that the potatoes remain steaming hot). Add the warmed half and half or the 1 cup reserved potato water.
4. 4 Mix again with the electric mixer, starting on low and increasing the speed to reach the desired consistency. Add the salt and pepper.
   

Whipped potatoes:

4 lbs idaho potatoes, peeled and sliced 2 inches thick

1/2 cup butter

1 cup half-half, warmed

1 1/2 teaspoons salt (or to taste)

1 1/2 teaspoons black pepper (or to taste)

Banana Foster:(serves 2)

• 2 tablespoons unsalted butter
• 1/4 cup (1.75 ounces) dark brown sugar
• 1/4 teaspoon ground allspice
• 1/2 teaspoon freshly ground nutmeg
• 1 tablespoon banana liqueur
• 2 under ripe bananas, sliced in half lengthwise
• 1/4 cup dark rum

Melt butter in a 10-inch heavy skillet over low heat. Add brown sugar, allspice and nutmeg and stir until sugar dissolves. Add banana liqueur and bring sauce to simmer. Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking. Remove bananas from pan to a serving dish. Bring sauce to a simmer and carefully add the rum. If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency. Add orange zest and stir to combine. Immediately spoon the sauce over bananas and serve. Serve with waffles, crepes, or ice cream.

1. 1 Place the potatoes in a large cooking pot and cover with cold water. Bring to a boil. Reduce the heat to medium low. Simmer until the potatoes are just tender (20 to 30 minutes).
2. 2 Drain water. Reserve 1 cup if you want to substitute the potato water for the half and half to save calories. Mix on low speed of an electric mixer.
3. 3 Add the butter after cutting it into several pieces so it melts faster (melt it first if you want to so that the potatoes remain steaming hot). Add the warmed half and half or the 1 cup reserved potato water.
4. 4 Mix again with the electric mixer, starting on low and increasing the speed to reach the desired consistency. Add the salt and pepper. Serve with your favorite gravy.

.

• 1/4 cup (1/2 stick) butter
• 1 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 cup banana liqueur
• 4 bananas, cut in half lengthwise, then halved
• 1/4 cup dark rum
• 4 scoops vanilla ice cream

Directions:

• Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
• Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
• Stir in the banana liqueur, then place the bananas in the pan.
• When the banana sections soften and begin to brown, carefully add the rum.
• Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
• When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
• Generously spoon warm sauce over the top of the ice cream and serve immediately

Recipe #2 and 3

Recipe #2~ Italian Tuna. (serves 4)
Ingridents:
. 1/4 cup of lemon juice
.2 Tbsp. Virgin live oil
. 1/2 tsp of salt to taste (Optional)
.4 tuna steaks about 4 OZ each.
. 2 tsp. Black pepper crushed
.1 tsp of mint OR 2 tsp,fresh chopped.
. 1 clove of Garlic,crushed.

Steps:
Prepare grill or broiler. Combine first 5 ingredients in a bowl. Mix thoroughly and set aside. Press peppercorns into both sides of tuna steaks. Arrange tuna on a broiler rack and grill or broil 4 minutes per side or until tuna is browned on the outside and slightly pink on the inside. Remove from heat. Serve tuna steaks with mint sauce


Calories: 470
Diet warnings: Citrus Acid,Fish.


Recipe #3~ Chicken and Sesame noodles(4 servings)

Ingridents:
. 1 LB of spaghetti( the thinest kind you can get)
.1/2 cup of soy sauce
.1/4 cup of sesame oil (if this seems too much make it to your own Mesurment)
.1/3 cup Sugar
.3 scallions,thinely sliced
.1/4 cup sesame (or more)

Chicken

• 1/4 cup soy sauce
• 1/4 cup teriyaki sauce
• 2 garlic cloves minced
• 1/4 cup brown sugar
• 1 teaspoon fresh ginger chopped (or 1/4 teaspoon dried)
• 4 boneless,skinless chicken brests
• sesame oil, for sauteing

1 First make the sesame noodles: Cook the spaghetti according to package directions.

2 Drain (I also rinse).

3 In a jar, add the soy sauce, sesame oil and the sugar.

4 Shake until well blended and the sugar has dissolved.

5 Pour this over the pasta.

6 Toss with scallions and sprinkle with the sesame seeds.

7 Set aside while you marinate and then cook the chicken.

8 Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.

9 Make sure the sugar has pretty much dissolved.

10 Add the chicken, making sure it's all coated with the sauce.

11 Cover and stick in the fridge for 2-3 hours.

12 Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.

13 Heat the sesame oil in a large non-stick pan.

14 Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.

15 Remove the chicken from the pan and let cool slightly.

16 Slice the chicken diagonally into thin strips.

17 Serve the chicken over the sesame noodles.

Hope you guys enjoy and come back for more!!