Wagamama's Homemade Chili Chicken Ramen (modified)

Ingredients:
Marinade:
8 Tblsp. soy sauce
2 tsp. ground ginger

Other:
3 large chicken breasts, tenderized
3 Tblsp butter
3 pkgs chicken-flavored ramen noodles
6 cups water
4 chicken boullion cubes
1/8+ cup sriracha sauce
1/4 cup red onion, finely sliced
2 scallions, chopped
1 lime, sliced

Preparation:
1. Mix ginger and soy sauce, and marinade chicken in sauce for at least an hour.

2. Heat butter in cast iron skillet, then sear and sauté chicken breasts until cooked throughout. Set aside and keep warm.

3. Cook ramen in 6 cups of water.

4. Remove ramen from water with slotted spoon and place in bowl to keep warm.

5. Add chicken flavoring (from ramen packages), boullion cubes and sriracha to water and stir until dissolved.

6. Slice cooked chicken at 45°, and place gently on top of the noodles.

7. Ladle broth over noodles and chicken.

8. Garnish as desired with red onions, scallions and lime.


<Special thanks to the Downes family for telling us about this recipe!>

Classic Dinner Rolls (Coronavirus Easter Rolls)

Ingredients:
2 to 2 1/4 cups all-purpose (or bread) flour
1 (2 1/4 tsp) envelope rapid rise yeast
2 Tblsp sugar
1/2 tsp salt
1/2 cup milk
14/ cup water
2 Tblsp butter, melted


Preparation:

1. Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl.  

2. Heat milk, water and butter until very warm (120° to 130°F).  Add to flour mixture.  

3. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  

4. Add 1/4 cup flour; beat 2 minutes at high speed.  

5. Stir in enough remaining flour to make soft dough.  

6. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.  

7. Cover; let rest 10 minutes.

8. Divide dough into 12 equal pieces; shape into balls.  

9. Place in greased 8-inch round pan.  

10. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

11. Bake in preheated 375°F oven for 20 minutes or until done.  

12. Remove from pan; brush with additional melted butter, if desired.  

Amazing Mashed Potatoes

Ingredients:
1 cup water
6 Tblsp butter
2 cups milk
2 cups instant potato flakes
1 cup sour cream
4 Tblsp Hidden Valley Ranch dressing powder (or 1 packet)
1 1/2 cups finely shredded cheddar cheese
Salt and pepper, to taste

Preparation:
1. Boil water with butter in a saucepan.

2. As soon as water boils, turn off heat and add milk. Stir.

3. Add potato flakes and whisk until smooth. Texture should be very creamy. If it is not, add more milk, a tablespoon at a time, until texture is as easy to stir as pudding would be.

4. Stir in sour cream and Ranch dressing powder.

5. Add 1 cup of the cheese into the potatoes and stir well. Add salt and pepper to taste.

6. Coat a square casserole dish with baking spray or butter. Spread potatoes into casserole dish. Top with remaining half cup of cheese.

7. Cover potatoes with foil and bake in 350 degree oven until cheese is melted.

Easy Roasted Pork Loin

Ingredients:

1 pork tenderloin

Cavender's Greek seasoning

Black pepper

Preparation:

1. Line casserole dish with aluminum foil.

2. Preheat oven to 325 degrees.  

3. Rinse pork and pat dry with paper towel.

4. Coat the outside of the pork with Cavender's Greek seasoning and black pepper. Pat into meat.

5. Cook pork uncovered until internal temperature reaches 145-160 degrees. Depending on the size of the roast, this could be 1-2 hours.

6. Let roast rest for 10 minutes before slicing.

Quick and Easy Do-Nuts

Ingredients:
1 can refrigerated biscuits or cinnamon rolls
3 cup vegetable oil
1 cup granulated sugar
1/4 cup powdered sugar

Preparation:
1. Heat vegetable oil in deep saucepan to medium heat for frying.

2. While oil is heating, cut biscuits/cinnamon rolls into do-nut shapes by cutting a circle out of the middle. Alternately, cut them into bite-sized pieces.

3. Mix the sugars together in a small but deep bowl.

4. When the oil is hot, gently and slowly (so the oil doesn't overflow) drop several of the dough pieces into the oil.

5. Fry do-nuts on each side for 1-2 minutes, then flip.

6. When lightly browned and fluffy, take do-nuts out and toss in sugar mixture. Set aside to cool.

7. Continue with remaining dough.

NOTE: If using cinnamon roll dough, can use the including icing instead of the sugar.

Jack's Sugar Cookies

Ingredients:
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup + 2 Tblsp granulated sugar
2 Tbslp light brown sugar
1 large egg
2 tsp vanilla extract
1/4 cup sugar (for rolling)

Preparation:
1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

2. Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.


3. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.


4. Add the egg and mix until well combined.


5. Add the vanilla extract and mix until well combined.


6. Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn’t be sticky. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.


7. Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.


8. Bake cookies for 7-8 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.


9. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

Katie's Sweet and Sour Chicken

Ingredients:
2 boneless, skinless chicken breasts, tenderized and cut into cubes
2/3 cup cornstarch, in a large Ziploc bag
Salt and pepper
4-6 Tblsp olive oil
1 cup pineapple juice
1/3 cup water
3 Tblsp vinegar
1 Tblsp soy sauce
1/2 cup packed brown sugar
3 Tblsp cornstarch

Preparation:
1. Add salt and pepper to cornstarch, and mix in bag.

2. Place chicken cubes in Ziploc bag and shake to coat all pieces evenly.

3. Saute chicken in olive oil until lightly browned all over and cooked through.

4. In separate pan, combine remaining ingredients and cook over medium heat, stirring constantly.

5. When such is thickened, pour over chicken and mix well.

6. Serve with rice.