Hyder's Recipes

2 Tbsp olive oil 1 Tbsp butter 3 Tbsp flour 2 C chicken broth 1/2 tsp cumin 1/4 tsp salt 1/4 tsp pepper 1/2 C sour cream 1 4oz can green chilies 1/2 C cheddar cheese -Prepare Mexican Chicken according to recipe -Preheat oven to 400 and line a baking sheet with foil -Fill tortillas with chicken and cheese.  Place on baking sheet and brush lightly with olive oil.  Cook 18-20 minutes, until golden brown.  Flip and repeat on other side. -Prep sauce by melting butter and olive oil.  Whisk in flour and cook for 3 minutes, stirring constantly.  Stir in chicken broth and spices and bring to a simmer, stir until thickened. -Remove from heat and stir in chilies, sour cream and cheese. Add hot sauce to taste. -To serve top with sauce and desired toppings.

2 lbs Chicken 1 Tbsp olive oil 1/2 C Salsa 3-4 Tbsp Brown Sugar 1 4oz can green chilies 1 14.5oz can diced tomatoes 1 Tbsp Chili powder 1tsp ground cumin 1 tsp liquid smoke 1 tsp garlic powder 1 tsp onion powder 1/2 tsp paprika 1/2 tsp ground chipotle peppers (optional) 1/2 tsp oregano 1-1/2 tsp salt 1/2 tsp pepper Hot sauce to taste  -Rub chicken with olive oil and place in slow cooker.  Add all ingredients except the hot sauce.  Cook on high for 2-4 hours -Remove chicken and shred.  Return to the crock pot and cook on low for 20 minutes.  Drain all excess liquid from chicken.  Add hot sauce if desired.

2 8 oz pkg. cream cheese 1 jar Roka Blue Cheese spread 1 jar Old English Cheese spread 1/4 C mayonaisse 2 Tbsp dried onion Salt and pepper to taste -Mix until well blended.  Shape into 2 balls and roll in nuts if desired.

2 Tbsp olive oil, divided 4 boneless Chicken breasts Sea salt and pepper, to taste 1/2 tsp garlic powder 1/2 tsp paprika 1/2 tsp rosemary -Preheat oven to 400 -Brush chicken breasts with olive oil.  Season with salt, pepper, garlic powder, paprika, and rosemary. -In a large skillet over medium high heat add 1 Tbsp olive oil.  When hot add the chicken to brown.  Cook for about 2 minutes on each side -Place chicken in preheated oven and bake for 20 minutes.  When chicken is cooked, remove from oven and let rest for 10 minutes

Cream: 1/2 C sugar, 2/3 C shortening Add: 2 eggs, 2-1/2 tsp baking powder, 1/2 tsp salt -Put in the fridge for 2 hours.  Roll out onto a floured surface.  Cut out and bake for 8 minutes at 400.

2 lbs Chicken Sauce: 4 eggs, 1/3 C water, 1 C hot sauce (Red's) Seasoning:1-1/2 tsp salt, 1-1/4 tsp pepper, 1/4 tsp garlic powder Dredge: 2 C flour, 1 Tbsp baking soda -Heat oil in a large pan -Make sauce mixture in one bowl -Sprinkle chicken with seasoning -Drop chicken into sauce mix -Roll chicken in flour mix -Drop chicken in hot oil -Fry until brown and crisp, drain on paper towels

Mix in sauce pan: 2 Tbsp water and 2 Tbsp Cornstarch Add: 1 C Sugar, 1/2 C White Vinegar, 1 C Soy Sauce, 2 cloves Garlic, 1 tsp Ginger, 1/2 tsp pepper. Save: 1 can Pineapple (sliced or chunks) 6-8 pieces of Chicken -Cook all ingredients (except pineapple) until thick and bubbly - Pour over chicken in a 9x13 pan -Bake for 60 minutes @425  Baste often -Turn the chicken halfway through.  Add pineapple over the chicken in the last 10 minutes -Serve with rice

1 lb Hamburger 1/2 C Chopped onion 1 Garlic clove, minced 32 oz of Spaghetti sauce 8 oz pkg Lasagna noodles 2 C Cottage Cheese 1 C grated Parmesan 1 Tbsp Parsley 3 C Mozzarella -Preheat oven to 350.  Brown hamburger, onion, garlic; drain.  Mix beef, spaghetti sauce, and some water -In small bowl mix cottage cheese, parmesan, and parsley.  Set aside -In a 12x9 glass dish layer 1/3 of sauce mixture, 1/2 cottage cheese mixture and 1/2 mozzarella, Repeat and end with sauce mixture. - Cover with tinfoil and bake for an hour, uncover and sprinkle with remaining mozzarella.  Let stand 10 minutes before serving.

6-8 Large potatoes 1/4 cup Olive oil 1-1/2 tsp  Kosher salt 1 tsp Black pepper 2 Tbsp Minced garlic 2 Tbsp Parsley -Preheat oven to 400 degrees. -Cut potatoes into quarters, place in bowl, and mix with ingredients until potatoes are covered evenly. -Spread potatoes on a baking sheet and cook for 45-60 minutes, and flip them halfway through

Chicken 2 cups water 1 ⁄ 3 cup soy sauce 3 tablespoons sugar 2 tablespoons salt 2 tablespoons white distilled vinegar 1 tablespoon ground chipotle chile pepper 2 teaspoons hickory liquid smoke 2 teaspoons paprika 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon ground black pepper 4 boneless skinless chicken breasts , trimmed Mexi-Ranch 1 ⁄ 2 cup mayonnaise 2 tablespoons minced onions 2 tablespoons diced tomatoes 1 tablespoon buttermilk 1 tablespoon white distilled vinegar 2 teaspoons minced fresh cilantro 1 teaspoon canned green chili pepper 3 ⁄ 4 teaspoon paprika 1 ⁄ 2 teaspoon granulated sugar 1 ⁄ 4 teaspoon salt 1 pinch dried dill weed 1 pinch cumin 1 pinch cayenne pepper Pico De Gallo 2 medium tomatoes , diced 1 ⁄ 3 cup diced red onion 1 jalapeno, seeded and diced 2 teaspoons lime juice 2 teaspoons minced fresh cilantro 1 ⁄ 4 teaspoon salt 1 ⁄ 4 teaspoon ground black pep...