Mis Favoritas

Ingredients 4 tablespoons low-sodium soy sauce, divided 2 teaspoons toasted sesame oil, divided 1/2 head napa cabbage, thinly shredded (about 6 cups) 1/4 head red cabbage, shredded (about 2 cups) 1 large carrot, shredded (about 2 cups) 3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup) 1 (8-ounce) can sliced water chestnuts 1 (11-ounce) can Mandarin oranges in water, drained 1/3 cup rice wine vinegar 1 teaspoon minced garlic 1 teaspoon minced ginger 2 tablespoons canola oil 2 tablespoons brown sugar 1 1/2 teaspoons chili-garlic sauce or chili sauce 1/4 cup sliced almonds, toasted 1 pound skinless, boneless chicken breasts (If you want to make the salad a meal you can add the chicken, otherwise leave it out) Directions In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce....

This is delicious! My girl, Lori Lynn Quinn brought this over during one of our bbq's and I have been bugging her about it ever since. She did say that she cut the oil in sugar significantly down, so you may do as you wish in that department. Ingredients: 8 tablespoons olive oil 3 tablespoons sugar 3 tablespoons unseasoned rice vinegar 3 tablespoons soy sauce Directions: 1 3-ounce package Asian noodle soup mix (such as Top Ramen), noodles coarsely broken 1/2 cup slivered almonds 2 tablespoons sesame seeds 1 10-ounce bag ready-to-use spinach leaves 1 bunch green onions, chopped Whisk 6 tablespoons oil, sugar, vinegar and soy sauce in small bowl to blend. Season dressing with salt and pepper. Heat remaining 2 tablespoons oil in heavy medium skillet over medium heat. Add noodles from soup mix (reserve seasoning packet for another use), nuts and sesame seeds. Stir until noodles, nuts and seeds are toasted and golden, about 8 minutes. Pour contents of skillet into large bowl and cool 1...

Bound to be your next new favorite brunch item, it is so easy a "cave woman" can do it. Thank you to Nana Lou for showing us how easy it can be to create an authentic taste with minimal effort. This recipe will be enough to feed 4-6 adults. Ingredients: 1/2 bag of tortilla chips (great time to use up the left overs) 3/4 jar red salsa your choice 1 dozen eggs 2 Cups graded cheddar cheese (sharp is the best) 1/4 C chopped onions Sour Cream (topping) Jalapenos (topping) Directions In your largest skillet pour the 3/4 jar of salsa and 1/2 a cup of water, bring to a boil and instantly turn to medium low heat. Add the 1/2 bag of chips (no need to break down) At this point you can decide you either need to add more chips or more salsa and water. You are looking to have the chips covered in liquid. Sprinkle the onions over the chips. Add the beaten eggs over the entire dish and cover. Cook on low heat until eggs are cooked through. About 2 minutes before the eggs are finished add...