Red Lobster biscuits

2 C. Bisquick
2/3 C. milk
1/2 C. shredded Cheddar Cheese
1/2 C. butter or margarine, melted
1/4 tsp. garlic powder

Heat oven to 450 degrees. Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8- 10 min until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.

PF Changs Potstickers

Prep Time: 30 mins Cook Time: 8 mins Yield: 8 servings

Ingredients
Pork Filling:

• ½ pound ground pork
• 2 ounces chicken broth
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon fresh ginger, ground
• 1 teaspoon chili paste or sriracha
• ½ teaspoon sesame oil
• 3 tablespoons scallions, 1/8” chopped
• 1 pack dumpling skins, square or round

Dipping Sauce:

• ¼ cup water
• ¼ cup soy sauce
• 1 teaspoon chili paste
• 1 tablespoon vinegar
• 2 tablespoons sugar
• 1 teaspoon fresh ginger, ground

Directions
Combine all ingredients of the pork filling and mix together well. Mix all the ingredients of the dipping sauce together and set aside.

In the center of one dumpling skin, place 2 teaspoons of filling. Moisten the edges with a small amount of water for sealing the dumpling. Fold the dumpling skin in half over the meat and press to seal the edges. At this point, you are done with the fold. There are many different types of fold ranging from simple to complex. Try as many as you like, but keep the amount of filling consistent so cook times remain even.

Steam for 8 minutes or until cooked through. Optional: Pan-fry in a non stick sauté pan with a little oil until bottoms are golden brown. Serve with a side of dipping sauce.

Avacado Egg Rolls

Ingredients:

• 2 large avocados, peeled, pitted, & diced
• 4 tablespoons sun-dried tomatoes packed in oil, chopped
• 2 tablespoon minced red onion
• 1 teaspoon fresh cilantro, chopped
• ¼ t. salt
• 6 egg roll wraps

Method:

Gently stir together avocado, tomatoes, onion, cilantro, and salt. Distribute filling evenly onto center of each egg roll wrapper. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up over the filling.

Fold side corners in and roll toward the top corner. Wet the edges of the top corner with a little water. Then fold top corner over and press to seal. Repeat with remaining wrappers.

Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown. Drain on paper towels.

Slice egg rolls diagonally across middle and serve with prepared dipping sauce.

Honey Cilantro Dipping Sauce

Ingredients:

• 3-4 teaspoons white vinegar
• 1 teaspoon balsamic vinegar
• 1/2 cup honey
• 1/2 cup chopped cashews
• 2/3 cup fresh cilantro
• 2 garlic cloves
• 2 green onions
• 1 tablespoon granulated sugar
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/4 cup olive oil

Method:

To make dipping sauce, use a blender or food processor to puree all listed ingredients except olive oil. Blend until well pureed. Then stream in olive oil. Refrigerate until ready to use.

Chicken and Cheese Enchilada Chowder

Ingredients:

• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes, drained
• 1 10-ounce package frozen whole kernel corn
• 1/2 cup chopped onion
• 1/2 cup chopped yellow, green, or red bell pepper
• 1 10-ounce can enchilada sauce
• 1 10.75-ounce can condensed cream of chicken soup
• 2 cups milk
• 1 cup shredded Pepperjack cheese (4 ounces)
• 1 cup shredded cheddar cheese (4 ounces)
• 4 chicken breasts

Method:

In a 3 1/2 to 5 quart slow cooker, combine drained beans, drained tomatoes, corn, onion, and bell pepper. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.

Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

Cut chicken into bite sized cubes. Cook over medium heat until cooked all the way through. Add into soup.

Stir in shredded cheeses. Can be topped with avocado, sour cream, or crushed tortilla chips.

Terriyaki Meatballs

*Makes about 16 meatballs

Meatballs:
2 pounds ground beef (at least 90% lean)
2 eggs
2/3 cup bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
3 tablespoons milk

Sauce:
1/2 cup soy sauce
1 3/4 cups water
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup packed brown sugar
2 tablespoons honey

3 tablespoons cornstarch
1/2 cup cold water

For the sauce, in a medium bowl mix the soy sauce, 1 3/4 cups water, ginger, garlic powder, brown sugar, honey and cornstarch together. In a separate small bowl, dissolve the cornstarch into the 1/2 cup cold water. Set both bowls aside.

For the meatballs, in a large bowl, combine all the meatball ingredients except for the ground beef and mix well. Add the ground beef and mix until combined. Form ground beef mixture into 1 to 1 1/2-inch meatballs. In a 12-inch nonstick skillet, heat two tablespoons oil over medium heat until the oil is rippling and hot. Add the meatballs to the hot skillet and brown on all sides, turning with a pair of tongs. The meatballs don’t need to be completely cooked through, just equally browned on all sides.

When the meatballs have browned, pour the sauce ingredients over the meatballs and gently turn the meatballs to coat them in the sauce. Heat the sauce until just simmering and add the cornstarch/water mixture, carefully mixing so as not to break apart the meatballs as you combine the cornstarch mixture with the teriyaki sauce. Simmer the meatballs and sauce over medium heat, maintaining a constant simmer but not cooking at too high of a boil, until the meatballs are cooked through and the sauce is thick and smooth (if the sauce becomes overly thick, add a tablespoon of water at a time to thin), about 10-15 minutes, turning the meatballs every two or three minutes to ensure even cooking. Serve over rice or couscous.

Corn Beef Glaze

2 tbs veg. oil

1 tbs mustard

5 tbs ketchup

3 tbs vinegar

1/3 cup brown sugar

Place corned beef in pot and cover with water. Bring water to boil then simmer several hours until tender. Drain water and score beef. Mix above ingrediants in a bowl then pour on beef. Bake at 350 for 30 min.

Chicken Crecents

1 can crescent rolls
1 c. cooked, shredded chicken
4 oz. cream cheese, softened
1 tbsp. butter, softened
½ tsp. lemon pepper

Bread crumbs, or crushed up stuffing mix (from a box) is super yummy!

Combine above ingredients. Separate crescent rolls (8 pieces) and place large spoonful of chicken mixture on each roll (the small side). Roll up and tuck edges in to form a sealed ball. Roll in melted butter, then in bread crumbs. Rolling them in crushed Pepperidge Farm Herb Seasoning is the best! Bake 15-20 minutes at 375. Makes 3-4 servings.

Gravy:
1 can cream of chicken soup
½ c. sour cream
1 tsp. lemon juice
Milk

Combine in small sauce pan and warm through. Thin with milk. Pour over crescents when done.