I feel like I'm sending recipes to someone every week so I've decided to just put them in one central location so I don't have to hunt through my email anymore. I've collected most of my really good recipes from friends, so thanks everybody!

Coconut Currry chicken (Panang Curry)
-2 Tbsp vegetable oil or olive oil
-1/2 to 1 Tbsp red curry paste-
1 can coconut milk, shaken-
1 1/2 lbs bonless, skinless chicken-
2 tsp sugar-
1 red bell pepper, cored and sliced-
10 large basil leaves, chopped-
zest of one lime
for more authentic flavor use thai basil and add lime leaves (available at Asian markets)

Instructions
1) Heat oil in large frying pan over medium heat. Add curry and simmer for 2 minutes so that it is dissolved and foaming.
2) Stir in the can of coconut milk. Cook over medium heat for 4 minutes - stir occasionally. Slice chicken into bite sized pieces and add to coconut milk. Simmer 4 more minutes.
3) Stir into the coconut/chicken mix the sugar and pepper slices. Simmer about 3 minutes or until chicken is fully cooked.
4) Add chopped basil just before serving, serve over jasmine rice and add lime juice as desired.


Beef and Broccoli Stir Fry 

3 TBS teriyaki sauce, divided

3 tsp cornstarch, divided1 lb lean beef (top sirloin) sliced for stir fry

4 c broccoli florets

1 c sliced carrots (diagnally is pretty)

2 tsp vegetable oil, divided

1 tsp grated fresh ginger

2 garlic cloves, minced

3/4 cup chicken broth 

In bowl, combine 2 TBS teriyaki sauce 2 tsp cornstarch and beef. Refrigerate 30 minutes or up to 10 hrs. place broccoli and carrots in large bowl and cover tightly, microwave 5 minutes. In nonstick skillet, heat 1 tsp oil over high heat. add half beef and cook stirring until browned (2 min) transfer to bowl with broccoli repeat with remaining beef. Dissolve remaining cornstarch in 1 TBs water heat remaining oil in skillet, add ginger and garlic cook 30 sec then stir in broth and remaining teriyaki sauce. Bring to a boil whisk in cornstarch mixture, boil 1 minute. Stir in beef, broccoli, and carrots, heat through. Serve over Rice or Barley 


I don't know why this recipe is so complicated, I usually pour some sauce on the beef without measuring, Saute the garlic and ginger then add any amount of either beef or chicken broth, cornstarch and more teriyaki. Super easy and tastes good.

Enchiladas

2 small cans mild green enchilada sauce, or one large can
2 chicken breasts (or thighs)
12 or so corn tortillas Cheese, shredded (four-cheese Mexican blend or just cheddar)
black olives, sliced
1/2 onion, chopped
1 small can diced green chiles (optional)
1 packet taco seasoning (or, just a mixture of cumin, garlic powder and paprika)

For the chicken, place in a pot with enough water to cover and the taco seasoning. Simmer slowly until cooked and tender. Let cool enough to handle, then shred with two forks. Lightly fry each tortilla in mazola oil first. Do each side just slightly until the tortilla is pliable. Drain on paper towels. (If you don't want to fry them, you can also just heat them for a bit in the microwave with a bit of water to moisten them).Then, set up an assembly line with the ingredients in this order: tortillas, chicken, cheese, olives, onions, large pan. Prepare the pan by pouring in a tablespoon or two of sauce and spreading around the bottom. Preheat oven to 375.Take one tortilla in hand. Dip one side in sauce -- that will be the inside of the enchilada. Place a bit of shredded chicken, a bit of shredded cheese, a few pieces of onion, a few olive slices and a few chopped chiles (if using). Then roll up and place seam side down in your pan. Repeat until you have filled your pan with enchiladas. Cover with a layer of cheese, then decorate with additional onions, olives and green chiles. Pour remaining sauce over (not enough to swamp it, but enough to keep it moist while it's baking). Basically the more sauce, the spicier it will be. So, if you want it mild you might use less but keep it covered during first part of baking so it won't dry out.Bake for about 25-30 minutes or until melted and yummy looking.

My new favorite side dish: Sweet Potatoes . . .mmmm this recipe is to die for.

5 sweet potatoes

1/4 tsp salt

1/4 c butter

2 eggs

1 tsp vanilla extract

1/2 tsp cinnamon

1/2 c white sugar

2 TB heavy cream

1/4 c butter, softened

3 TB all-purpose flour

3/4 c packed brown sugar

1/2 c chopped pecans

Preheat oven to 350 degrees.  Lightly grease a 9x13 in baking dish.

Bake sweet potatoes  1 hr. 30 min or until they begin to soften.  Cool slightly, peel, mash.

In a large bowl, mix the potatoes, salt, 1/4 c butter, eggs, vanilla, cinnamon, sugar and cream.  Transfer to prepared baking dish.

In Med bowl, combine 1/4 c butter, flour, brown sugar, and pecans.  Mix with fingers to the consistency of course meal.  Sprinkle over the sweet potato mixture.

Bake 30 minutes or until topping is crisp and lightly brown.

I like to use yams for their color and they seem a little more moist.

New favorite cookies- Ginger Snaps

These cookies are so yummy and aromatic the flavor is heavy in your mouth long after the cookie is gone.  I'm not usually one for gingersnaps but these are divine!

3/4 c butter

1 c sugar

1 egg

1/4 c molasses

2 1/4 c flour

2 tsp ginger

1 tsp baking soda

3/4 tsp cinnamon

1/2 tsp cloves

1/4 tsp salt

Cream together butter and sugar, add egg.  Combine dry ingredients, then add to butter mixture.  Roll into balls and roll in sugar. Bake at 350 for 10-12 min.  

Barbecued Porcupine Meatballs

Meatballs:

1 lb lean ground venison, crumbled (I use ground beef)

1/2 c cooked rice

1/4 c finely chopped onion

1/2 tsp salt

1/4 ground pepper

1/8 tsp cayenne

Sauce:

12 oz salsa

2/3 c grape jelly

1/4 tsp garlic powder

1/4 tsp cayenne

Heat oven to 400 degrees F.  In large mixing bowl, combine all meatball ingredients.  Shape mixture into 16 meatballs, about 1 1/2 in in diameter.  Arrange meatballs in 8 in square baking dish.  bake for 15 minutes, drain.

Meanwhile, combine all sauce ingredients in 1 qt saucepan.  Bring to a boil over med-high heat.  Cook 3-4 min or until jelly is melted stirring constantly.

Pour heated sauce over drained meatballs.  Bake for 10-12 min or until sauce is hot and bubbly.

Chicken Pesto Pizza  

Using your favorite pizza dough, spread pesto (I love Classico brand) on top add cooked chopped chicken and top with italian cheese blend.  Bake until bubbly and crust is golden.

Fettuccine and Chicken Alfredo

Chicken:

Using an Italian seasoning blend, make a paste with oil and spread over chicken to marinate.

Alfredo Sauce:

1/4 c butter

1/4 tsp garlic powder (or 1 clove minced)

2 TB flour

1/2 c cream

1/2 c milk

1/2 c parmesan cheese

melt butter in saucepan over med heat.  add garlic, simmer whisk in flour.  Whisk in milk and then cream and let thicken--do not boil.  Add parmesan cheese and whisk until blended.  Add more milk if sauce is too thick