Recipes from others

I have been planning this post for awhile, and it contains wonderful recipes from Aloha2U, who posts on the Hawaii Preppers Network. If you haven't heard, there are tsunami warnings out for Hawaii, and Aloha2U has a lot of helpful information on that posted now. My thoughts and prayers go out to those affected already by the earthquake in Chile and emergencies that have followed. I hope that the warnings remain warnings, and that if tsunamis and other problems result, that as few are affected as possible.

You may recall this post, where I put down some of my ideas for using a 3 month supply. Many, many thanks to those who added recipes in the comments, some of which I am going to post today:

Tuxgirl kindly shared this recipe:

1 jar apricot preserves
1 small bottle french salad dressing (or catalina... and recently i havent seen the small bottles, so i use part of a normal bottlle)
1 package onion soup mix (or a handful of cannery onion)
some amount of chicken...

mix first 3 ingredients together. bake chicken til almost done (optional). drain chicken (a good idea if you do the previous step). pour mixture over chicken. cook until chicken us done.

Aloha2U kindly shared the following recipes:

Paprika chicken:
lemon juice
paprika spice
garlic salt
garlic cloves
4 chicken breasts w/ bone

Mix first 3 ingredients in a large bowl.
mash a couple garlic cloves and toss that in to the mix.
Then add the chicken and mix everything together. When chicken looks nice and saturated with all the ingredients place everything in a pan and into the oven at about 375-400 degrees, should be ready in about 30-40 minutes.

I really don't have an exact amount for each ingredient due to the recipe being a hand-me-down family recipe, but the lemon juice you might want to make sure you have a good amount so that the paprika and spices are well blended to the point of a paste yet more on the liquid side. The garlic cloves I eventually end up tucking them under or between the skin and meat of the chicken to get that added extra flavor.

Also, you can more or less taste the amount of the mixture you want as well as having additional chicken to the recipe and just adjusting the amount of ingredients to match the amount of chicken. All you're really doing is drenching the chicken in this mixture, this goes real well with rice!

Personally I love packing on the paprika but the hubby wants it to be toned down a bit when it comes to paprika.

And:

Hawaiian Shoyu Chicken

ingredients:
12 chicken thighs
2 cups water
2 cups soy sauce
2-3 cloves garlic
2-3 slices or grated ginger
1 cup sugar

Combine all ingredients (except chicken) in a large pot and heat until sugar dissolves. Add more sugar if you like it sweeter, more water to lessen the saltiness. Bring contents of the pot to a medium boil ( and the taste of the sauce to your liking). Add the chicken and simmer 45 minutes (until the meat begins to fall or seperate from the bones). Serve with sticky rice and corn.

This recipe is the bomb, my mouth is watering right now as I write this. If you like you can always substitute honey in place of the sugar, I do that sometimes which gives it a honey flavor and oh so yumlish! I'm not sure if you folks have soy sauce out there but if you have an oriental or asian store they will more than likely carry soy sauce.

Thank you very much, Tuxgirl and Aloha2U! These are the chicken recipes, but Aloha2U added more ideas that I plan to put in another post. If you don't want to wait, check out the comments in the linked post---and add some of your own if you'd like. The more recipes we share, the more everyone benefits....