After combining well, pour into a greased casserole. Refrigerate for at least 3 hours. I often prepare it in the morning and then pull it out 30 minutes before cooking so it comes to room temperature. Bake at 350 degrees for 35 minutes. Sprinkle a large can of French Fried Onion Rings on top and bake for another 10 minutes. You can also used coarse chopped Ritz crackers instead of the onion rings. My crew prefers the onion rings, though.
1/2 c. Parmesan cheese (the powdered kind you put on spaghetti)
1/2 t. salt
1/2 t. thyme
1 t. parsley
1 t. garlic powder
1 t. onion powder
1/2 t. black pepper
Dip skinless, boneless chicken thighs (OR chicken tendersloins) in butter and then coat with the mixture. Place on a cooling rack that is on a cookie sheet. This makes about 8 pieces. Some people like more coating and some people like less, so it’s up to you! Bake at 400 degrees for 20-30 minutes uncovered.
Brown the pork ribs on the grill or large skillet or even just pan fry them. I cut them into individual ribs and arrange them into a large roaster pan. Pour the sauce over them. Bake at 300 degrees for 2 hours for more flavor. I sometimes even put them in the crock pot for 6 hours!
Saute until the onion is soft and the rice is light brown in color.
Add:
4 c. water
1 t. garlic powder
1/2 t. salt
1/4 t. black pepper
8 oz can tomato sauce
Stir and cook until bubbly. Reduce heat to low. Cover and simmer for about 30 minutes. Serve as Mexican rice if you desire.
As a dinner (or more like a lunch thing at our house), add desired amount of chicken or steak strips to the rice after it is cooked. Make burritos with heated up refried beans and this rice/meat. Maybe a sprinkle of cheese, too. Serve as desired.
Cook in the crock pot on high for at least 2 hours. You can bake it in the oven at 350 for an hour. But with this recipe, the longer it simmers together, the tastier it will be. I have often put it all in the crock pot in the morning and left it on low all day ~ 8 hours. Stir it from time to time.
Place 6 pounds of FROZEN skinless, boneless chicken thigh pieces in a large bowl.
In a separate bowl mix:
1 c. soy sauce
1 c. vegetable/olive oil
1 c. apple juice (NOT CONCENTRATE)
1 c. orange juice (NOT CONCENTRATE)
4 T. granulated sugar
1 T. garlic powder
1 T. onion powder
1 t. black pepper
Pour the mixture over the chicken. Cover the bowl with the lid or with plastic wrap. Leave it sitting on the counter until it is thawed, and just above room temperature. Stir. Place in the refrigerator, stirring every 6 or so hours. Grill chicken!
~~~~I do not even know how good this marinade works if you only marinade for one day! This is how I normally do it:
Wednesday night I put 3 bags of frozen chicken (Yep, about 20 pounds!) in my huge bowl. I make the mix 3 times the batch. I leave it sitting on the counter for the night. I stir it in the morning and sometimes I add more chicken and sometimes I don’t.
Depending on how cold the kitchen is, I put the chicken in the fridge if it is just around room temp. Sometimes it is room temp and I get a little nervous! We don’t want to get sick! How long was it at this temp!? We haven’t gotten sick so it all has been good. But other times it’s still a little frozen and I let it sit for the morning on the counter! When the chicken comes just to room temp, I put it in the fridge after stirring it.
Thursday night before bed, I stir the chicken. Friday morning, stir. Friday night, stir. Saturday we grill it. Sometimes it is at lunch time and other times it is dinner. And always, the chicken is fabulous. I make huge amounts of it so that we have left overs, too. We like it cold on salad. We like it in Cabbage & Chicken Salad. We like a piece of it for breakfast. I will sometimes put only the amount we will eat for dinner into the crock pot and let it reheat slowly for 2 hours and eat it that way. It is fantastic. So many people ask for the recipe. Only a few people are patient enough to make it like I do.
Cook until it is almost thick & just starting to bubble. Add in 2 c. crushed blueberries. Boil until it reaches desired thickness. Remove from heat. Stir in 8 cups of FRESH blueberries (not frozen). Stir well. Feel free to add more blueberries if desired. I like a lot of blueberries in my filling! But some people like less berries and more of the creamy mixture. AND some people like to put up to 4 c. of crushed blueberries in the creamy mixture! It depends on what you are using the filling for.
Fill hot jars with hot filling. Do the lid thing. Process pints for 20 minutes and quarts for 25 minutes in a hot water bath canner.
Have you ever heard the saying: A pint a pound the world around? I have. I don’t know if it’s true. I haven’t taken time to measure it out. But how much is a pint? 2 cups. How much is a pound? 16 ounces. How does 2 cups equal 16 ounces? I don’t get that math! If I am measuring water. . . 2 cups of water is 16 ounces but does that mean it weights 2 pounds? What I do know is:
3 t. = 1 T.
4 T. = 1/4 cup
2 c. = a pint
4 c. = a quart
8 c. = half of a gallon
16 c. = one gallon
Weights:
8 oz = 1/2 pound
16 oz = 1 pound
When I make Monster Cookies, the recipe calls for 6 cups of peanut butter. I buy my peanut butter for the recipe specifically so I do not have to measure the peanut butter out!!!! I hate measuring peanut butter and shortening. So, I buy 2 jars that are 28 oz. size and use both in that recipe. I don’t remember exactly when I started doing that! I am assuming it is fairly accurate because the cookies taste good. But the original recipe calls for 6 cups of peanut butter.
Betsy's Baking Blog 