Recipes
Our collection of Entree recipes are listed below.
For your convenience (and our sanity)
the recipes are sub-categorized and listed in alphabetical order.
*Some sub-sections have gotten so big they needed their own page.
If you don't see recipes listed here, click on the sub-section title for those recipes.
Please remember to always be careful in the kitchen!
Well, you really should just be careful in general, but...
Oh! Sorry, got a little side-tracked. *blushes*
Please use caution (and common sense) when cooking and preparing food.
Minors, children, and inexperienced chefs
should always seek the assistance of an adult, parent, or more experienced chef.
They should also clean up their messes, especially if they're using their mom's kitchen. o_O
For your convenience (and our sanity)
the recipes are sub-categorized and listed in alphabetical order.
*Some sub-sections have gotten so big they needed their own page.
If you don't see recipes listed here, click on the sub-section title for those recipes.
Please remember to always be careful in the kitchen!
Well, you really should just be careful in general, but...
Oh! Sorry, got a little side-tracked. *blushes*
Please use caution (and common sense) when cooking and preparing food.
Minors, children, and inexperienced chefs
should always seek the assistance of an adult, parent, or more experienced chef.
They should also clean up their messes, especially if they're using their mom's kitchen. o_O
If you'd like to ask us a question, submit a recipe, or just say hi,
you can reach us at:
[email protected]
you can reach us at:
[email protected]
~ Chicken & Poultry ~
Submitted by KS
2 - 4 boneless, skinless chicken breasts (substitute dark meat if preferred)
Your favorite BBQ Sauce
Bagels (plain or onion)
Boil the chicken until done. Remove from heat, cool. Cut into slices or shred. Place in a baking dish, coat with bbq sauce. Let bake in a 350 degree oven for 15-20 minutes until warmed. Place on bagels and serve with your favorite sandwich toppings (sliced cheese, tomatoes, lettuce...)
2 - 4 boneless, skinless chicken breasts (substitute dark meat if preferred)
Your favorite BBQ Sauce
Bagels (plain or onion)
Boil the chicken until done. Remove from heat, cool. Cut into slices or shred. Place in a baking dish, coat with bbq sauce. Let bake in a 350 degree oven for 15-20 minutes until warmed. Place on bagels and serve with your favorite sandwich toppings (sliced cheese, tomatoes, lettuce...)
1 package macaroni and cheese
1 cup chopped cooked chicken
1/2 cup frozen broccoli
1/4 tsp pepper (opt.)
Prepare macaroni and cheese as directed, stir in broccoli, chicken and pepper (if desired). Heat thoroughly.
Serves 3-4.
1 cup chopped cooked chicken
1/2 cup frozen broccoli
1/4 tsp pepper (opt.)
Prepare macaroni and cheese as directed, stir in broccoli, chicken and pepper (if desired). Heat thoroughly.
Serves 3-4.
Submitted by KL
2 good sized chickens - cooked 'til tender (take meat off the bone)
4 TBSP salad oil
4 TBSP orange juice
2 tsp salt
4 TBSP vinegar
3 cups Mandarin oranges
3 cups green grapes
3 cups pineapple tidbits
2 cups chopped celery
2 cups slivered almonds
2 1/2 cup raw rice (toasted) (or 1 16 oz box rice macaroni)
Marinate cooked chicken in oil, juice, salt and vinegar. While it’s marinating, cook rice or macaroni until tender.
Add fruits, nuts and celery to salad. Mix in rice or macaroni with 1 quart mayonnaise.
2 good sized chickens - cooked 'til tender (take meat off the bone)
4 TBSP salad oil
4 TBSP orange juice
2 tsp salt
4 TBSP vinegar
3 cups Mandarin oranges
3 cups green grapes
3 cups pineapple tidbits
2 cups chopped celery
2 cups slivered almonds
2 1/2 cup raw rice (toasted) (or 1 16 oz box rice macaroni)
Marinate cooked chicken in oil, juice, salt and vinegar. While it’s marinating, cook rice or macaroni until tender.
Add fruits, nuts and celery to salad. Mix in rice or macaroni with 1 quart mayonnaise.
1/4 cup orange juice
1 1/2 TBSP cornstarch
1 pound skinless, boneless chicken breasts, cut into strips
3/4 cup chicken broth (you can use reduced-sodium)
1 1/2 TBSP soy sauce (you can use reduced sodium)
2 /12 tsp vegetable oil
1 clove garlic, minced
1 TBSP minced fresh ginger, or 1 1/2 tsp ground ginger
1 1/2 cups snow peas or green beans
1 medium red bell pepper, cut into thin strips (about 1 cup)
3/4 cup sliced green onion
1 cup frozen broccoli, thawed
1 medium carrot, thinly sliced
2 cups cooked white rice
In a shallow glass bowl, combine orange juice and cornstarch, mix well. Stir in chicken. Cover and chill for 2 hours.
Drain chicken; discard juice mixture. In a small bowl, combine broth and soy sauce. Set aside.
In a wok (or large non-stick skillet), heat oil over medium heat. Add garlic and ginger, stir-fry for 30 seconds. Add chicken; stir-fry for 3 minutes. Add veggies; stir-fry until crisp-tender (about 5 min). Stir in broth mixture.
Place 1/2 cup rice on each serving plate. Top with the chicken mixture, dividing evenly.
From, "Healthy Meals in Minutes" recipe card
1 1/2 TBSP cornstarch
1 pound skinless, boneless chicken breasts, cut into strips
3/4 cup chicken broth (you can use reduced-sodium)
1 1/2 TBSP soy sauce (you can use reduced sodium)
2 /12 tsp vegetable oil
1 clove garlic, minced
1 TBSP minced fresh ginger, or 1 1/2 tsp ground ginger
1 1/2 cups snow peas or green beans
1 medium red bell pepper, cut into thin strips (about 1 cup)
3/4 cup sliced green onion
1 cup frozen broccoli, thawed
1 medium carrot, thinly sliced
2 cups cooked white rice
In a shallow glass bowl, combine orange juice and cornstarch, mix well. Stir in chicken. Cover and chill for 2 hours.
Drain chicken; discard juice mixture. In a small bowl, combine broth and soy sauce. Set aside.
In a wok (or large non-stick skillet), heat oil over medium heat. Add garlic and ginger, stir-fry for 30 seconds. Add chicken; stir-fry for 3 minutes. Add veggies; stir-fry until crisp-tender (about 5 min). Stir in broth mixture.
Place 1/2 cup rice on each serving plate. Top with the chicken mixture, dividing evenly.
From, "Healthy Meals in Minutes" recipe card
12 lb Turkey
Salt
Dressing (such as the "Wild Rice and Sausage Dressing" below)
1/3 cup butter or margarine, melted
Heat oven to 350 degrees; remove giblets. Rinse turkey, pat turkey dry. Sprinkle cavity with salt. Fill neck cavity with dressing, pull skin and smooth to round; fasten with skewer. Tuck wings behind back. Fill body cavity loosely with dressing. Tuck legs under skin, or wire or tie together, tucking tail inside.
Place turkey on rack in roasting pan. Insert meat thermometer in to thickest part of thigh next to body cavity. Spoon butter or margarine over turkey, Bake at 350 degrees for 3 to 4 hours or until meat thermometer registers 180 to 185 degrees. Let stand, covered loosely with foil, 15 to 20 minutes before carving.
12 to 16 servings.
Tip: to prevent over browning, cover turkey breast with foil during last 1-1/2 to 2 hours of baking.
Salt
Dressing (such as the "Wild Rice and Sausage Dressing" below)
1/3 cup butter or margarine, melted
Heat oven to 350 degrees; remove giblets. Rinse turkey, pat turkey dry. Sprinkle cavity with salt. Fill neck cavity with dressing, pull skin and smooth to round; fasten with skewer. Tuck wings behind back. Fill body cavity loosely with dressing. Tuck legs under skin, or wire or tie together, tucking tail inside.
Place turkey on rack in roasting pan. Insert meat thermometer in to thickest part of thigh next to body cavity. Spoon butter or margarine over turkey, Bake at 350 degrees for 3 to 4 hours or until meat thermometer registers 180 to 185 degrees. Let stand, covered loosely with foil, 15 to 20 minutes before carving.
12 to 16 servings.
Tip: to prevent over browning, cover turkey breast with foil during last 1-1/2 to 2 hours of baking.
Submitted by KC
Ingredients:
2 chicken breasts cut in medium pieces
1/4 teaspoon of salt
1/2 teaspoon of sugar
1/4 teaspoon of ground cinnamon
A handful of red rose petals (organic)
1/2 cup of white wine
2 tablespoons of olive oil
Heat oil in a saucepan at medium heat. Add the chicken and cook until all the pieces have turned into a golden color.
Add the petals, sugar, and cinnamon, salt and white wine. Stir and cook for about 30 minutes at low heat, until all the petals have disintegrated and the wine has been reduced.
Serve in individual plates and cover with the sauce of the saucepan.
Hunk's note: Be sure that flowers are edible and have not been treated with chemicals.
Ingredients:
2 chicken breasts cut in medium pieces
1/4 teaspoon of salt
1/2 teaspoon of sugar
1/4 teaspoon of ground cinnamon
A handful of red rose petals (organic)
1/2 cup of white wine
2 tablespoons of olive oil
Heat oil in a saucepan at medium heat. Add the chicken and cook until all the pieces have turned into a golden color.
Add the petals, sugar, and cinnamon, salt and white wine. Stir and cook for about 30 minutes at low heat, until all the petals have disintegrated and the wine has been reduced.
Serve in individual plates and cover with the sauce of the saucepan.
Hunk's note: Be sure that flowers are edible and have not been treated with chemicals.
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