Crites Family Stuff

Ingredients for 6 servings

• 1 chicken breast
• .75 tsp chile paste
• 1 clove garlic, minced
• 1.5 tbsp sugar
• 1 tbsp rice wine vinegar
• 3 tbsp freshly squeezed lime juice
• 2 tbsp Vietnamese fish sauce
• 3 tbsp peanut oil
• 6 cups shredded savoy cabbage
• .5 cup mint leaves, julienned
• .5 cup cilantro leaves, julienned plus more for garnish
• 1 small red onion, thinly sliced lengthwise
• 1 small fresh red or green hot chile pepper
• .5 seedless cucumber, seeded, julienned
• 2 large carrots, peeled, julienned
• 1 red bell pepper, julienned
• .33 cup coarsely chopped roasted peanuts

Steps

1. Add chicken to simmering water and poach until meat is firm and juices run clear, about 12 minutes. Remove and thinly slice lengthwise. Set aside.
2. Whisk together chile paste, garlic, sugar, rice vinegar, lime juice, fish sauce, and peanut oil until bell combined. Set aside.
3. Toss together the cabbage, mint and cilantro and place on a large platter. Top with the onion, pepper, cucumber, carrots, bell pepper and chicken. Drizzle with reserved dressing and garnish with peanuts and cilantro sprigs. Serve.

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Ingredients for 12 servings

Dough:

• 1 tbsp yeast
• 1 cup warm water
• 2.5 cups flour
• .5 tsp sugar
• 1 tsp salt
• .25 cup oil

Meat Topping:

• 1 lb ground beef
• 3 tbsp tomato paste
• 1 tbsp kosher salt
• 1 tsp garlic powder
• .5 tsp pepper
• .5 tsp paprika
• 1 tbsp dried mint
• .5 tsp allspice
• 1.5 onions, chopped
• 2 cloves garlic, finely chopped
• 3 tbsp finely chopped green pepper
• 1 tsp finely chopped jalapeno pepper
• .5 cup finely chopped parsley
• 14 oz can seedless tomatoes, well drained and rinsed, chopped
• Lemon wedges and plain yogurt, for garnish

Steps

1. Dissolve yeast in water for 5 minutes until foamy. In a large bowl, sift together flour, sugar and salt, mix with spatula. Create a well in the center and add the dissolved yeast and oil. Stir until well combined. Rub hands with a little oil and knead dough for 10 minutes. Cover with plastic wrap and let proof for 2 1/2 hours. Punch down, divide into 13 egg-sized balls and roll each by hand with a rolling pin into 7-8 inch diameter cakes about 1/8 inch thick. Preheat oven to 450F.
2. For meat topping: Combine meat, tomato paste, salt, garlic powder, pepper, paprika, mint, and allspice in a bowl. In a food processor, pulse onion and fresh garlic until it is thick and chunky. Add this to meat mixture. Put bell pepper, jalapeno and parsley in food processor and fulse until fine. Add this to the meat mixture. Puree the tomatoes in the food processor and mix into the meat. Mix by hand, cover and refrigerate for 2 hours.
3. Spread a thin layer of meat mixture onto each dough cake and place on lightly oiled sheet pan. Bake for 15-20 minutes or until meat is cooked through and edges of dough start to brown. To serve, squeeze a bit of lemon on top and follow by a dollop of plain yogurt, roll up and eat. Repeat with remaining cakes. May individually wrap each cake in plastic and freeze for future use.

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Ingredients for 4 servings

• 4 boneless skinless chicken breasts
• .5 cup flour
• 20 oz can pineapple chunks in juice
• .75 cup cider vinegar
• 2 tbsp soy sauce
• 1 cup sugar
• .5 tsp ginger
• 1 chicken bouillon cube
• .25 cup cold water
• 2 tbsp cornstarch
• 1 large green pepper
• 3 cups hot cooked rice

Steps

1. Preheat oven to 400F and spray a 9x13 pan with cooking spray.
2. Trim chicken and pat dry. Coat with flour and shake off any excess. Place in pan and put in oven. Meanwhile make sauce by draining pineapple juice into a saucepan. Set aside the chunks. Add vinegar, sugar, soy sauce, ginger, and bouillon in with the juice. Combine the cornstarch and water and blend until smooth. Add to the saucepan and boil for 1 minute, whisking to dissolve sugar. Boil for 2 minutes. Pour sauce over chicken and lower oven temperature to 350F. Bake 20 minutes.
3. Remove stem, seeds and white veins from green pepper. Slice into rings. Arrange rings and spoon pineapple chunks over chicken. Bake 20 minutes longer. Make a bed of rice on a serving platter and place chicken along with sauce, peppers and pineapple on top.

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Ingredients for 6 servings

• 2 lbs large shrimp, peeled
• .33 cup fresh lime juice
• .25 cup orange juice concentrate or juice of 1/2 of fresh orange
• 2 tbsp soy sauce
• 2 tbs Worcestershire sauce
• 2 tbsp honey
• 1 garlic clove, crushed

Salad:

• 2 cups coarsely chopped tomato
• .5 cup sliced green onion
• .5 cup chopped fresh cilantro
• 15 oz can black beans, rinsed and drained
• 15 oz can corn, drained
• 1 jalapeno pepper, seeded and chopped
• .25 cup lime juice
• 2 tbsp olive oil
• .5 tsp cumin
• .25 tsp salt
• .125 tsp pepper

Steps

1. Marinate shrimp for 1 hour before broiling or grilling. Mix salad ingredients and spoon onto a serving plate. Top with grilled shrimp and serve.

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Ingredients for 4 servings

• 1.5 lb london broil or flank steak

Marinade:

• 3 tbsp olive oil
• 3 tbsp fresh lime juice
• 1 large clove garlic, minced
• 1 tsp cumin

Glaze:

• 2 tbsp honey
• 1 tbsp dijon mustard
• 1 tbsp hoisin sauce
• 1 tbsp fresh lime juice
• 2 tsp minced canned chipotle chilis
• 1 large garlic clove, minced

Steps

1. Make marinade for the steak and marinate overnight and into the next day.
2. Combine ingredients to make glaze. Depending on the size of the steak, you may want to double the glaze recipe. Reserve some of the glaze to serve with the cooked steak. Brush some of the glaze onto the steak while grilling. Cut steak into thin diagonal slices. Be sure it is still at least pink in the middle. Do not overcook .

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Ingredients for 6 servings

Dressing:

• 1 garlic clove, minced
• 1 tsp ginger root, minced
• 6 tbsp fresh lime juice
• 3 tbsp sugar
• 2 tbsp peanut oil
• 2 tbsp nuoc mam (Asian fish sauce)
• 1 tsp hot pepper flakes

Salad:

• 1.33 cups boiling water
• 1 extra large fish bouillon cube
• 1 tbsp peanut oil
• 1 cup couscous
• 2 tbsp fresh cilantro, finely chopped
• 2 tbsp mint, finely chopped
• .5 cup salted, dry-roasted peanuts, coarsely chopped
• 2 medium carrots, peeled and shredded
• 1 medium cucumber, peeled, seeded and shredded
• 6 green onions, green included, finely sliced
• .5 head Napa cabbage, finely shredded
• 8 oz medium shrimps, cooked and coarsely chopped
• Fresh cilantro and mint leaves, for garnish

Steps

1. Rinse raw shrimp and put into a saucepan with 4 cups water, 2 bay leaves and boil, cooking until they are just pink, 4-5 minutes. Drain and cool. Discard liquid and bay leaves. Shell and devein, coarsely chop and set aside.
2. Make dressing by combining garlic, ginger root, lime juice, sugar, peanut oil, nuoc mam and pepper flakes in a pint jar. Shake well and set aside.
3. Make salad: In saucepan bring the water, bouillon and peanut oil to a boil. Add couscous in a stream. Remove from heat. Stir once. Cover and let stand until couscous is tender, 12-15 minutes. Set aside to cool. Mix with half of cilantro, half of mint and half the peanuts.
4. In a large bowl combine the carrots, cucumber, onions, cabbage and the remaining cilantro and mint. Add dressing and toss thoroughly.
5. Spoon couscous onto serving plate, top with vegetable mixture and the shrimp. Garnish with remaining peanuts, cilantro and mint. Serve at room temperature.

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Description

This recipe comes from Stephanie Sundseth.

Ingredients for 10 servings

• 8 oz cream cheese, softened
• 7 oz jar marshmallow cream
• 1 cup coconut
• .5 tsp vanilla

Steps

1. Mix all together until well blended. Chill until ready to serve. Serve with fruit.

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Ingredients for 15 servings

• 16 oz container of Cool Whip
• 5 oz pkg vanilla pudding
• 15 oz can solid packed pumpkin
• 1 tsp pumpkin pie spice

Steps

1. In a large mixing bowl, mix together instant pudding (just the dry powder), pumpkin, and pumpkin pie spice. Fold in as much whipped topping as you would like. Chill in the refrigerator until serving. Serve with ginger snap cookies or cinnamon graham crackers.

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Ingredients for 6 servings

• 2 broiling chickens, halved
• .25 cup shopped fresh flat leaf parsley

Lemon Sauce:

• 2 cups fresh lemon juice
• 1 cup olive oil
• 1 tbsp red wine vinegar
• 1.5 tsp minced garlic, minced
• .5 tsp dried oregano
• Salt and pepper to taste

Steps

1. Make sauce by whisking all ingredients together until well blended. Refrigerate until ready to use.
2. Preheat broiler for at least 15 minutes before using.
3. Broil chicken halves, turning once, until skin is golden brown and juices run clear when bird is pierce with a fork, about 30 minutes. Remove chicken from broiler. Cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces).
4. Place chicken on sided baking sheet. Pour sauce over chicken and toss to coat well. Return to broiler and broil for 3 minutes. Turn each piece, and broil for another minute. Remove from broiler and put each serving on a plate.
5. Pour sauce into a heavy saucepan and stir in parsley. Heat and boil for 1 minute. Pour sauce over chicken. Serve with lots of crusty bread to absorb the sauce.
6. These instructions are for using a broiler, but we have always grilled this chicken outside.

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Ingredients for 4 servings

• 2 cups buttermilk plus 6 additional tbsp
• 2 tbsp salt
• 1 whole chicken, cut into 8 pieces (don't use wings and backs)
• 3 cups flour
• 2 tsp baking powder
• .75 tsp dried thyme
• .5 tsp pepper
• .25 tsp garlic powder
• 5 cups vegetable shortening or peanut oil

Steps

1. Whisk 2 cups buttermilk and salt in bowl until salt is dissolved. Add chicken and stir to coat. Cover with plastic and refrigerate for 1 hour.
2. Whisk flour, baking powder, thyme, pepper, and garlic powder together in a large bowl. Add remaining 6 tbsp buttermilk, with fingers, rub flour and buttermilk together until it resembles coarse wet sand.
3. In 2 batches, drop chicken into flour mixture and thoroughly coat, gently pressing flour into chicken. Shake excess flour from each piece of chicken and transfer to wire rack set inside a rimmed baking sheet.
4. Heat oil (should measure 3-4 inches deep) in large heavy Dutch oven to 375F. Place chicken pieces, skin side down in oil. Cover and fry until deep golden brown, 8-10 minutes. Remove lid after 4 minutes check for even browning. Adjust if necessary. When ready to turn, use tongs to flip chicken and finish cooking with lid off, 6-8 minutes. When chicken is done, transfer to plate lined with paper towel and drain for 5 minutes. Serve.

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