Buffalo Chicken Dip


2 (10 oz) cans of chicken
3/4 c. Franks hot sauce
1 c. ranch dressing
2 (8 oz.) pkg. cream cheese
1 1/2 c. Shredded cheddar cheese

Combine all ingredients in crockpot and simmer on low. Stir to mix all ingredients. Once they are thoroughly combined, turn off crockpot or keep it on warm setting.
Serve with chips.


Egg & sausage soufflé


7 slices of bread (cubed)
8 eggs
4 cups milk
2 cups grated cheese
3/4 lb. sausage
1 tsp. salt
1 tsp. pepper
1 tsp. dry mustard
2 tsp. Worcestershire sauce


Grease a 9×13 glass dish
Place bread cubes in
Combine all ingredients and pour over bread crumbs
Sit in the refrigerator overnight
Bake at 350 uncovered for about 1 hour until puffy and golden
Let it sit for 5-10 minutes before serving

Variations: can add vegetables (green peppers, onions etc.) sautéed

Chinese Fried Rice




3/4 cup finely chopped onion
2 1/2 tablespoons oil
1 egg, lightly beaten (or more eggs if you like)
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
1/2 cup finely chopped carrot (very small)
1/2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)

Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
Allow wok to cool slightly.
Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
Set out additional soy sauce on the table, if desired.

Recipe from: http://www.food.com/recipe/chinese-fried-rice-38748

Chinese Sweet and Sour Chicken

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1/2 cup ketchup
1 teaspoon soy sauce
1/3 cup white vinegar
1/2 cup brown sugar, lightly packed
1 cup white sugar (can reduce a 2-3 tablespoons for a less sweeter taste)
3/4 cup cold water (or can use unsweetened pineapple juice or half each, I prefer the pineapple juice)
3 tablespoons cornstarch (for a thinner sauce reduce to 2 tablespoons, if you want an very thick sauce use 4 tablespoons)
1 cup all-purpose flour
1 cup cornstarch
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon garlic powder (garlic lovers add 1 teaspoon)
2 teaspoons sugar
1 1/3 cups cold water (if you are reducing to half a recipe use 1/2 cup plus 2-1/2 tablespoons water)
1 -2 teaspoon sesame oil (optional but good to add)
oil (for frying)
8 chicken breasts, cut into bite-size pieces
seasoning salt (optional)

To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined.
In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly.
Reduce the heat to medium-low and continue simmering and mixing until thickened (be patient the sauce takes a few minutes to thicken up) remove from heat and allow to sit at room temperature while making the chicken balls or you may cool to room temperature then refrigerate until ready to use (I prefer the sauce at room temperature).
To make the chicken balls: in a large bowl combine flour, cornstarch, baking powder, baking soda, garlic powder; add in water and sesame oil; whisk vigorously until smooth.
Add in chicken pieces; using clean handsand mix until well coated.
Heat oil in a deep-fryer or Dutch oven to 375 degrees.
Carefully dip the battered chicken pieces in hot oil and fry until golden brown (about 3-4 minutes).
Remove to a paper towel.
Sprinkle with seasoning salt immediately after frying if desired.
Serve immediately with sweet and sour sauce.
Recipe from:http://www.food.com/recipe/kittencals-chinese-chicken-balls-with-sweet-and-sour-sauce-132546