Somphien's Stir Fry

Ingredients (add however much you want):
olive oil
garlic
meat or tofu (fried tofu taste better)
carrots
broccoli
onions
whatever veggs you want to add
oyster sauce
soy sauce
pepper
sugar


Directions:
put olive oil in pan and heat up and add some garlic
add meat or tofu and mix
add stalks of broccoli and carrots or veggs that need to cook longer: keep uncovered
add broccoli and onion and then add oyster sauce (2 big spoonfuls). Let veggs cook down and then add some soy sauce, pepper and sugar. Mix and cook until your veggs are done. Keep adding ingredients until you like the taste.

Herb Chicken

Ingredients:
6 Boneless skinless chicken breasts
¾ Cup butter
1 cup grated parmesan cheese
2 cloves garlic, minced
¼ Cup fresh chopped parsley
1 Cup herb-seasoned stuffing mix
¼ tsp. dried sage
¼ tsp. dried thyme

Directions
Rinse the chicken breasts and pat with paper towels to remove moisture. In a small bowl combine all ingredients except chicken. Stir together until well blended. Place each chick breast in herb mixture and pat it on to form a crust on both sides. Place in a 9x13 and bake for 45 mins at 325.

Lemon Rice

SERVES 3 -4 (change servings and units)
Ingredients
1 cup long grain rice
1 1/2 cups chicken stock
1 pinch salt
1 large garlic clove
2 teaspoons lemon zest, freshly grated
2 tablespoons unsalted butter
2 tablespoons fresh Italian parsley

Directions
1Place rinsed rice in the rice cooker bowl of your rice cooker.
2Add the chicken stock and salt; stir to combine, then place the garlic in the center on top of the rice.
3Close the cover and set for the regular cycle.
4When the machine switches to the Keep Warm cycle, add the lemon zest, butter, and parsley; stir to combine.
5Close the cover and let the rice steam for 10 minutes.
6Fluff the rice with a wooden or plastic rice paddle or wooden spoon.
7This rice will hold on Keep Warm for 1-2 hours.
8Before serving, remove garlic and discard.
9Serve hot.

Lemon Chicken

Creamy Chicken Lasagna

Ingredients:

3 skinless, boneless chicken breast halves
6 uncooked lasagna noodles
1 cube chicken bouillon
1/4 cup hot water
1 (8 ounce) package cream cheese, softened
2 cups shredded mozzarella cheese
1 (26 ounce) jar spaghetti sauce

Directions:

1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.

2. Meanwhile, either place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred. Or microwave chicken until cooked, turning every few minutes, then shred.

3. Preheat oven to 350 degrees F. Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.

4. Spread 1/3 of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the half of the chicken mixture (this works best by dropping mixture onto the sauce using two spoons), and top with 3 lasagna noodles; repeat. Top with remaining sauce, and ?.k, jmhngbfvdcsz

5. Bake for 45 minutes in the preheated oven.

Green Chili Burrows

Ingredients:

1 Roast

1 to 2 cans Diced tomatoes (better if they have green chilis in with them

Seasonings like: garlic powder, season salt, salt, pepper, and any other meat seasonings you like.

1 to 2 can of green chilis (depending on how hot you like it)

Directions:

Place all ingredients in a crock pot. Add probably 1 cup water. Let cook on high for like 5 hours and then check. If cooked, then take the roast out and shred the meat. Add the shredded meat back to the pot and simmer for 1 hour. Serve on tortilla shells. Serve with rice if you like. Also can top with cheese or sour cream. The roast can be cooked over night if you think it will be a tough one. Just to the roast and plenty of water and some seasonings. Cook on Low over night. In the morning if cooked take the roast out and shred it and then add the tomatoes and green chilies to the crock pot and meat. (Make sure to pick out any access fat in the crock pot before add the tomatoes and green chilies.) Simmer on low until ready to eat.

Pork Barbecoa

Ingredients:

3 pounds pork (shoulder & Boston butt work really well)
20 oz coke
1 1/2 cups ketchup
1 clove garlic
1- 1 1/2 cups brown sugar
1 cup tomatillo sauce (or crushed tomatillos)

Directions:

Cut pork into small cubes, around 2", and place in crock-pot. Pour enough coke to cover meat. Add clove of garlic and ketchup - mix together. Cook on high for 3-4 hours or until tender enough to shred meat. Shred meat in a separate bowl. Remove liquid in crock pot except for enough to cover the shredded pork. Add brown sugar and tomatillo sauce to liquid in crock-pot. Add shredded meat. Let simmer until you're ready to eat.