Gleanings of Wheat

I'm being lazy today, so I'm not going to retype the recipe, but I am super excited about this one . I love the biscuits at Red Lobster. Now I don't have to go there to get them!!

I am a huge fan of Chinese food. When I was pregnant with my daughter I ate egg rolls for breakfast, lunch, and dinner a lot of the time. I know, it was a bit crazy - but the local restraunt loved me. Anyway, sesame chicken is one of my favorite dishes and this one got pretty close to the restaurant quality. Not quite, but in a pinch this will certainly suffice. I served this on a bed of microwavable noodles I picked up at Walgreens when I realized I didn't have any rice in the house. The rice would have been better. Oh well. Oh! Also feel free to throw in various veggies. I suggest baby corn and green peppers. 6 boneless skinless chicken breasts 1/4 cup honey 1/4 cup soy sauce 1/2 cup water 1 tablespoon cornstarch* 1/2-1 teaspoon ground ginger 1/2-1 teaspoon red pepper flakes (optional) 1 tablespoon toasted sesame seeds Cut chicken breast into 1 inch strips or bite size pieces. Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat. Cook chicken for ...

I miss Chi Chi's, I was very sad when they closed up shop here. Things I miss the most? Their corn bread and burritos. The seafood enchiladas were excellent as well and here is the copycat recipe! 10 oz Cream of chicken soup 1/2 c Onions; chopped 8 oz Crab (real or imitation); chopped 1 3/4 c Monterey Jack cheese; shredded 8 Flour tortillas; 5-6 inch 1 c Milk dash Nutmeg dash Pepper In a mixing bowl stir together soup, onion, nutmeg and black pepper. In another bowl, place half of the soup mixture, crab, and 1 cup of the monterey jack cheese; set aside. Wrap the tortillas in paper towels; microwave on 100% power for 30-60 seconds. Place 1/3 cup mixture on each tortilla; roll up. Place seam side down in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup mixture, pour over enchiladas. Microwave, covered, on high for 12-14 minutes. Sprinkle with the remaining cheese. Let stand for 10 minutes. Add a dash of hot pepper sauce to soup mix if desired.

Link to where I found this one . 1 frying chicken, cut into frying pieces 1 1/2 cups flour 1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!) 1 Envelope Lipton (or other brand) Tomato Cup of Soup 2 eggs, well beaten 2/3 cup milk Vegetable oil to cover bottom of your skillet; about 1/2 inch deep. 1. Combine eggs and milk. Set aside. 2. Combine flour with the Italian dressing and soup mix. 3. Dip chicken pieces in milk-egg mixture and roll them in the flour-seasoning mixture. Repeat procedure. 4. Fry pieces over medium heat for 25 to 30 minutes, turning often. 5. Remove from fire. Drain and serve.

I love Red Lobster's biscuits. I could eat them and their shrimp scampi all day long (of course then I'd probably get fat) and it is a real treat when I get to have them about once a year. But no more! Now I can make them whenever I want! Dough: 1 1/4 lbs. Bisquik 3 Oz. freshly shredded cheddar cheese 11 Oz. cold water Garlic Spread: 1/2 cup melted butter 1 teas. garlic powder 1/4 teas. salt 1/8 teas. onion powder 1/8 teas. dried parsley To cold water, add Bisquik and cheese, blending in a mixing bowl. Mix until dough is firm. Using a small scoop, place the dough on a baking pan lined with baking paper. Bake in 375 degree oven for 10 to 12 minutes or until golden brown. While biscuits bake, combine spread ingredients. Brush baked biscuits with the garlic topping.

A couple years ago my favorite Mexican restaurant closed, taking with it incredibly large chicken burritos and sweet corn cake. It was a very sad day. But weep no more, my fellow Chi Chi's fans! I've found a copy cat recipe for their corn cake! 1 cup all-purpose flour 1 cup corn flour 1/4 cup sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 1 egg, beaten 1 cup sour cream (can use non-fat) 1/3 cup milk 1/4 cup butter or margarine, softened In a bowl, combine the dry ingredients. In another bowl, combine egg, sour cream, milk, and butter. Stir into dry ingredients just until moistened; pour into greased 8" square baking pan. Bake at 400 degrees for 20 to 30 minutes or until a toothpick comes out clean. Serve warm.

Back in April I went to Nashville and while I was there I had a great meal at Loveless Cafe . Well, I've dug up a recipe for the BLT I had. Enjoy, I know I did. 3 to 4 slices of green tomato Salt Black Pepper 1 cup yellow cornmeal 1 cup canola oil 3 to 4 thick bacon strips (cooked) 2 to 3 lettuce leaves 3 tablespoons mayonnaise 2 slices toasted wheat berry bread Season sliced tomatoes with salt & pepper and dredge in cornmeal. Heat the canola oil in a skillet. Fry the tomatoes until crisp and golden brown on both sides. Spread the mayo on the wheat bread. Add lettuce on both sides of the bread. Add the fried green tomatoes and bacon. Build the sandwich and cut in half.

My mom treated me to a nice lunch last week at Olive Garden and I had their Chicken Scampi dish with spaghetti. It was delicious and I came home in search of a recipe to duplicate it. I found this at CD Kitchen. It didn't turn out exactly like Olive Garden's dish but it was quite tasty. A word of caution, however, be careful not to put too much crushed red pepper in it. A little goes a long way. WHITE SAUCE 1 tablespoon butter 2 tablespoons flour 3/4 cup milk; hot SCAMPI SAUCE 3 tablespoons butter 2 tablespoons garlic, crushed 1/2 teaspoon crushed red pepper 1 tablespoon dried cilantro, optional 2 teaspoons Italian seasoning black pepper to taste 3/4 cup white wine 1 cup chicken broth 1/4 cup white sauce REMAINING INGREDIENTS 1/2 pk. angel hair pasta, cooked and drained bell peppers; thinly sliced red onions; thinly sliced 10 cloves of garlic; roasted 2 chicken breasts; sliced olive oil Directions: For white sauce: Heat 1 Tbsp. butter in sauce pan, add 2 Tbsp. flour and cook ...