Red Robin Campfire Sauce

Ingredients:

1/2 cup of mayonnaise

3 Tbsp. Bullseye Brown Sugar and Hickory BBQ Sauce (I just used Sweet Baby Rays Brown Sugar and Hickory version)

1 tsp. chipotle powder

Directions:

Stir together and enjoy with some yummy onion rings or fries 

Crispy Onion Rings

Ingredients:

2 cups Whole Wheat Pastry Flour (I used normal flour)

2 cups Panko Bread Crumbs

2 ½ cups Buttermilk

2 teaspoons Ground Red Pepper (Cayenne)

3 teaspoons Hot Sauce (or Tabasco Sauce)

¼ teaspoon Ground Black Pepper

about 10 dashes of Salt

1 cup Canola Oil (or more depending on the size of your skillet)

2 Yellow Onions (medium to large round shaped)

Directions:

Peel and slice the onions into about ¾ inch wide slices. Separate the slices of onion into rings. In a large bowl with a flat bottom or casserole dish, add the buttermilk. Add the onion rings to the buttermilk. Next, add the hot sauce (or Tabasco sauce), the salt, and the pepper. Mix the onions into the buttermilk so that the onion rings are evenly coated with the mixture.

Add the pastry flour and the cayenne pepper to a medium size bowl and stir together. Then add the panko bread crumbs to a similar size bowl. Mix up the onion rings again in the buttermilk mixture. Add the onion rings one at a time to the flour bowl and cover the onion completely with the flour. Then dip the floured onion rings (one at a time) back into the buttermilk mixture. Next, dip each one into the panko bread crumbs covering each ring completely with the crumbs.

Heat a large skillet on medium heat and add the oil. To see if the oil is hot enough, take a pinch of flour and sprinkle it in the skillet. If it starts to bubble then the oil should be ready. Add the breaded onion rings to the hot oil (about 4 or 5 at a time). When the bottom side of the onion ring turns a golden color, use a cooking fork to turn the onion ring over to the other side.

When both sides of the onion rings turn a golden color, remove them from the oil on to a paper towel while cooking the remaining rings. Salt the onion rings to taste. 

Source: Crispy Onion Rings

Grandma Hansen's Danish Pastry

Ingredients:

Basic Dough-

1/2 lb. margarine or butter

2 cup warm milk

1/4 cup sugar

2 pkgs. of yeast or 2 Tbsp.

1/2 cup water to dissolve yeast

1 Tbsp. sugar

2 tsp. salt

2 eggs

8 cups flour

Directions:

Place margarine and sugar and salt in 4 quart bowl. 

Pour heated milk over it. 

Let stand while you mix yeast with 1/2 cup luke-warm water and 1 Tbsp. sugar.

Let yeast mixture foam.

Stir eggs into margarine mixture and then yeast.

Add flour and stir with spoon-no kneading.

Mixture will be sticky. 

Cover with cloth, let raise 1-1/2 hours. 

Punch down dough and let raise for another 45 minutes. 

Roll into desired shape. 

After shaping let raise 30 minutes. 

Bake at 375 degrees for 20 minutes. 

Makes 4 large pastries or 3 1/2 dozen cinnamon rolls.

For Danish Pastry, use the following filling:

Cream Filling: 

1 cup milk

1 egg yolk (use white to brush pastries)

1/2 tsp. salt

1/3 cup sugar

2 Tbsp. flour

1 tsp. vanilla

Heat milk, beat egg yolk with sugar, flour and salt. When milk boils add egg mixture and vanilla. Beat and cool

Almond Filling:

1/4 lb. margarine or butter

3/4 cup sugar

1/3 cup oatmeal

2 tsp. almond extract

Mix all ingredients with a fork together in a bowl.

Crumb or Streusel Topping:

1/2 stick margarine or butter

1/2 cup flour

1/3 cup sugar

Then mix together and sprinkle with almonds on top.

For Pastry:

Divide dough into 4 parts. Roll each part into a large rectangle. Spread first with 1. cream filling and then 2. almond filling. Do not spread filling clear to the edges. Slice with a knife, strips going down the rectangle. Lace one over the other to cover the center of the rectangle. Seal the edges top and bottom. Brush with egg white, then sprinkle crumb topping on top then almonds. 

Let raise 30 minutes or more and bake.

Icing:

Sprinkle powder sugar, moistened with milk or water and almond flavoring. Drizzle on top while pastry is still warm. 

Chinese Chicken Salad

Ingredients:

3 packages "Top Ramen" noodles (without seasoning)

4 chicken breasts

1/2 cup roasted sesame seeds

1/2 cup slivered almonds (slightly browned in oven)

8 green onions

1 small package coleslaw mix or 1 head of cabbage

Directions:

Cook boneless chicken breasts at 350 for 20-30 minutes, depending on the size. 

Chop cabbage finely with food processor or use pre-chopped cabbage. 

Break up noodles with hands. 

Combined cabbage, noodles, onions and dressing in large bowl. 

Stir well and cover and allow to marinate for 30-60 minutes. 

Re-stir and then add sesame seeds, cubed or shredded chicken and almonds. 

Stir again, cover and chill.

Dressing:

Mix together-

1/2 cup sugar

1/2 cup oil

6 Tbsp. rice vinegar

1/2 tsp. salt

1/2 tsp. pepper

*If you like a sweeter dressing, add 3 Tbsp. of Red Wine Vinegar to the 3 Tbsp. Rice Vinegar or substitute 6 Tbsp. Red Wine Vinegar.

Serve as a delicious main course or side salad. Serves approx. 6-8.

Enjoy!

Poppy Seed Bread

Ingredients:

3 cup flour

1 1/2 tsp. baking powder

2 cup sugar

1 1/2 cup milk

1 2/3 cup oil

3 eggs

1 1/2 tsp. salt

1 1/2 Tbsp. poppy seed

1 1/2 tsp. almond extract

1 1/2 tsp. butter flavoring

1 1/2 tsp. vanilla

Directions:

Combine and beat for 2 minutes. Bake at 350 degrees for 1 hour. Makes 2 large loaves. Remove from pan. Pour topping over while hot.

Topping:

1/2 tsp. butter flavor

1/2 tsp. vanilla

1/2 tsp. almond

1/4 cup orange juice, mixed

3/4 cup sugar

Directions:

Just mix in a bowl. Drizzle over the top.

Homemade Salsa

Ingredients:

3 lbs. Roma tomatoes

3 medium onions

3 lemons (juice from)

3 Tbsp. minced garlic

1 Tbsp. sugar

2 seeded jalapenos 

1 bunch cilantro

1 15oz can tomato sauce

1 Tbsp. salt

Directions:

Pulse in food processor until blended and serve with chips

Easy Beef and Broccoli Stir-Fry

Ingredients:
3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb. boneless round steak or 1 lb. charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup reduced sodium soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice

Directions:
1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth
2. Add beef and toss
3. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired done-ness, remove and keep warm.
4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes
5. Return beef to pan
6. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth, add to the pan
7. Cook and stir for 2 minutes
8. Serve over rice
Source: The Best Easy Beef and Broccoli Stir-Fry