Ask Ms Recipe

I have prepared this recipe each year on New Years day. It is an easy to make one pot dish so you can enjoy the holiday and still have a great meal. In addition, you can have it any time of the year.

Prep 20 min
Cook 2 1/2 hours or until meat fork tender
Serves 6-8

Ingredients

1-corn beef brisket (3 lbs)
8 small potatoes; peeled (leave whole)
8 carrots; peeled (leave whole)
1 large head cabbage; remove outer leaves and cut into 4 wedges
1 pkg dry onion soup mix
6 tsp beef bouillon or 4 cubes
Water enough to cover corn beef brisket in a deep pan
2 tsp salt or to taste

Directions

1. Preheat oven 325 degrees
2. Place corn beef into center of pan fat side up, next arrange potatoes, carrots, and cabbage around brisket.
3. Sprinkle spice packet,salt and dry onion soup over contents in pan. Next, pour water into pan covering brisket.
4. Cover with aluminum foil tightly around edges, place in oven at 325 degrees and bake 2 1/2 hours or until fork tender.

You can easily prepare this dish for any party or special occasion. It can be prepared by any cook in your family. Even if you are inexperienced you can prepared this dessert.

Prep 10 min

Cook -until sugar melts

Serves 10

Refrigerate pudding mixture for 1 hour or until sets

Ingredients

3 3/4 cups milk

3 packages instant white chocolate pudding (3.4 ounces each)

1/4 cup brown sugar

1/4 cup white sugar

1/2 teaspoon vanilla extract

Directions

1. Mix pudding with milk and vanilla in a medium sized bowl with an electric mixer.(Do not use the same amount of milk as the package directions.)

2. Pour into a 9X12 baking dish and refrigerate for 1 hour or until pudding sets up.(I used a round baking dish. You can use any size.)

3. Mix sugars together, and sprinkle over top of pudding; make sure the entire surface of pudding is covered. (The sugar is what caramelizes.)

4. Place baking dish in broiler part of oven. You want the baking pan within 5-7 inches of the heating element. Bake until sugar mixture is melted and bubbling. This will only take a few minutes, so stand watch to prevent burning. (Be Very Careful It Will Be Extremely Hot.)

Tip: Substitute any kind of pudding.

Got Leftovers from Thanksgiving? Try this easy to make turkey stir-fry for anytime of the year and its sure to fill you up. This recipe can easily be doubled to feed more.
Prep 10 min
Cook 10 min
Serves 4-5

Ingredients
2 cups turkey, cut into chunks or strips
1 1/4 cups chicken broth
1 large red or green pepper, cut into strips
3 cloves garlic, chopped finely
1/8 teaspoon red pepper flakes (optional)
Salt to taste
16 ounces or 1 pound broccoli (if frozen unthaw ahead of time)
1 8 ounce can water chestnuts, (drained)
2 1/2 tablespoons soy sauce
1 1/2 tablespoons cornstarch
2 tablespoons vegetable or canola oil or cooking spray

Directions
1. Mix in medium sized bowl garlic, red pepper flakes, salt (optional), chicken broth, and cornstarch make sure cornstarch dissolves completely. Set aside.
2. Spray a large skillet with vegetable oil then add broccoli, turkey and red peppers. Cook for 2 minutes, and then add water chestnuts and then cook for another minute.
3. Lastly, add broth mixture and soy sauce and bring to boil until hot or 5 min.

Tip: Serve over noodle or rice of your choice

An easy to make bread pudding that has a surprise ingredient- Sweet Potatoes. This delicious recipe is a nice addition to any celebration. Enjoy this recipe with your family and friends.

Prep: 30 min Refrigerator time 3-4 hours

Cook: 50 min

Serves: 6-8

Step #1

Cut up five cups of bread into bit sized pieces and leave overnight to dry out. You can use just about any kind of bread except rye or wheat.

Step#2

The next day, boil 1 pound of peeled and cut up sweet potatoes in a large pot until fork tender; About 15-20 minutes. Set aside.

Ingredients for Topping (optional)

1 cup walnuts or pecans, chopped up

4 tablespoons butter or margarine, melted

2/3 cup light brown sugar

4 tablespoons flour

Ingredients: for Pudding mixture

1 1/2 cups dehydrated cranberries

4 large eggs

1-teaspoon salt

3-teaspoon vanilla

1-Tablespoon baking powder

1-cup white sugar

1-teaspoon ginger (dried)

1-cup milk

1 1/4 cups sour cream

Preheat Oven to 400degrees

Step # 3

Mix in a very large bowl all pudding ingredients, next add bread, and mix slowly making sure all bread coated. Cover and refrigerate for 3-4 hour.

Step #4

Smash up sweet potatoes to the consistence of baby food or use a food processor. Let sweet potatoes cool. Now add cooled sweet potatoes into bread pudding mixture and mix well. Spray 2-quart casserole dish with non-stick spray and poor pudding mixture into casserole dish.

Step #5 Topping (optional)

In a bowl, melt the butter or margarine in the microwave or on the stove. Mix the butter/margarine with the other toppings. Pour topping mixture over bread pudding and bake for 30 minutes or until a knife comes out clean.

The name says it all with this chicken. You put it in your mouth and you have an explosion of flavors. This chicken is not for someone who does not like some heat in his or her food.

Prep 10 min

Cook 20 min

Serves 6

Ingredients

6 chicken breasts

2 teaspoons thyme

1-teaspoon salt

1 1/2 teaspoon sugar

2 teaspoons garlic powder

1/2 teaspoon crushed red pepper flakes

1-teaspoon cinnamon

1-teaspoon soul seasoning

1/4 teaspoon pepper

1/2 teaspoon parsley

Directions:

1. Preheat oven to 400 degrees

2. Mix together in a zip lock bag cinnamon, soul seasoning, red pepper flakes, garlic powder, sugar, salt, thyme, black pepper, and parsley. Next, add chicken mix well, until coated.

3. Place on lightly greased cookie sheet and bake for 20 min, turning after 10 min