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The Tasty Wok, Fort Worth, TX (2026)

06/05/2026

Sesame Chicken Drumettes

Ingredients:
- 1/3 cup teriyaki sauce
- 1 1/2 tablespoons dry sherry
- 1 1/2 tablespoons toasted sesame seeds
- 1 1/4 lbs chicken drummettes (about 12)
- 1 1/2 tablespoons barbecue sauce
- 1 1/2 tablespoons honey
- 1/4 teaspoon sesame oil

Preparation:
1. In a large resealable plastic bag, combine teriyaki sauce, sherry, and sesame seeds. Add chicken drumettes, turning to coat. Seal bag and refrigerate for at least 30 minutes, or up to 1 day.

2. Preheat oven to 400°F.

3. Line a cookie sheet with foil. Using tongs, transfer drumettes to cookie sheet. Discard marinade. Bake until drumettes are golden brown, about 15 minutes.

4. Mix barbecue sauce, honey, and sesame oil in a small bowl. Brush drumettes with half of sauce mixture and bake for 5 more minutes. Using clean tongs, turn drumettes over, brush other side with sauce mixture, and bake for 5 more minutes. Serve hot or at room temperature.

06/03/2026

Easy Black Bean Taco Salad

Ingredients:
- 1 pound ground beef
- 1 envelope taco seasoning mix
- ¾ cup water
- 1 (15 ounce) can black beans, drained
- 1 head romaine lettuce, shredded
- 1 (8 ounce) jar salsa
- 2 tomatoes, diced
- 2 cups shredded Mexican cheese blend
- 8 ounces sour cream
- 1 (10 ounce) bag tortilla chips

Preparation:
1. Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes.

2. Place black beans into a saucepan and bring to a simmer over medium heat.

3. Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans. Repeat with remaining ingredients to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over the salads. Generously garnish with sour cream and tortilla chips.

06/01/2026

Haystack (The Best 7-Layer Dip Ever)

Ingredients:
- 1¼ (16 ounce) cans refried beans with jalapeno peppers
- 2 ripe avocados, halved and pitted
- ¾ cup sour cream
- ½ cup mayonnaise
- ½ envelope taco seasoning mix
- 2 tomatoes, diced
- 10 green onions, diced
- 2 cups fresh bean sprouts
- 2 cups grated Cheddar cheese

Preparation:
1. Place refried beans into a bowl and mash until smooth. Scoop avocado out of the peels and mash with refried beans until thoroughly combined. Spread the bean mixture over a large platter in an even layer.

2. Mix sour cream, mayonnaise, and taco seasoning in a bowl; spread in a layer over the bean mixture. Sprinkle tomatoes and green onions as a single layer, then top with a layer of bean sprouts. Sprinkle Cheddar cheese over the top.

05/31/2026

Yummy Peanut Butter Cookies

Ingredients:
- 1 cup margarine
- 1 cup peanut butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2½ cups all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon salt

Preparation:
1. Preheat the oven to 375°F (190 degrees C). Grease two cookie sheets.

2. In a large bowl, cream together the margarine, peanut butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Use a wet fork dipped in sugar to make the crisscrosses on the top.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Grab a glass of milk and enjoy!

05/30/2026

Braised Beef Shanks

Ingredients:
- 1 lb beef shank (2 slices, each about 1 1/2-inch thick)
- kosher salt
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 medium carrot, diced
- 1 small leek, sliced fine (white part only)
- 1 garlic clove, minced
- ground black pepper
- 1/2 cup white wine or 1/2 cup dry vermouth
- 1/2 cup chicken broth or 1/2 cup beef broth
- 1 sprig rosemary
- 1 lemon, zest of, grated
- 1/4 cup Italian parsley, minced
- 2 garlic cloves, minced

Preparation:
1. Preheat oven to 350°F.

2. Sprinkle beef with salt on both sides. Heat oil in a small pot with a tight lid until it shimmers. Add beef and brown well on both sides.

3. Turn beef on its edge and move to sides of pot. Add onion, carrot, leek and garlic. Saute briefly, until onions and leeks start to go limp. Add pepper, wine and broth. Scrape bottom of pot to dissolve any accumulated fond. Lay beef back down on top of vegetables and lay rosemary across the beef. Cover tightly and transfer to oven. Braise in oven 2 hours.

4. Combine grated lemon zest, minced parsley and minced garlic.

5. Serve beef topped with gremolata. Vegetables may be served alongside or discarded, as you like.

05/28/2026

Buttery Sugar Cookies

Ingredients:
- 2 cups butter (not margarine)
- 2 cups powdered sugar
- 2 cups granulated sugar
- 2 cups vegetable oil
- 4 eggs
- 3 teaspoons vanilla
- 8 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cream of tartar
- 2 teaspoons salt

Preparation:
1. Cream butter and sugars.

2. Add oil, eggs and vanilla and mix.

3. Add dry ingredients gradually.

4. Measure out by level spoonfuls.

5. Roll into balls.

6. Place on ungreased cookie sheet and flatten with the bottom of a glass dipped into sugar.

7. Bake at 375 until just set and edges are slightly browned (about 10 minutes.).

05/27/2026

Tucson Cheese Crisps

Ingredients:
- 2 small tomatoes, preferably plum,chopped
- 2 -3 tablespoons chopped canned roasted mild green chilies
- 2 green onions, sliced
- 1 tablespoon minced fresh cilantro
- 1 dash vegetable oil
- 1 dash vinegar
- 1 large thin flour tortillas (12 inches or larger) or 2 medium thin flour tortillas (7-8 inches)
- 4 ounces cheddar cheese, grated
- 4 ounces monterey jack cheese, grated

Preparation:
1. Preheat the oven to 400.

2. Combine the salad topping ingredients in a small bowl.

3. Bake the tortilla for 4-5 minutes directly on the oven rack; remove the tortilla from the oven and place it on a baking sheet or pizza stone.

4. Sprinkle the cheese on and return to the oven; bake until the cheese melts completely, another 4-5 minutes.

5. Transfer the tortilla to a platter and spoon on the salad topping.

6. Serve the crisp immediately, breaking off pieces of the tortilla to eat it.

05/23/2026

Cranberry Mustard Salad Dressing

Ingredients:
- ¼ cup cranberry sauce
- ¼ cup Dijon mustard
- 1 clove garlic, peeled
- salt and ground black pepper to taste
- ¼ cup rice vinegar
- ¼ cup apple cider vinegar
- ¼ cup walnut oil
- 1 cup vegetable oil

Preparation:
1. Place cranberry sauce, Dijon mustard, garlic, salt, black pepper, rice vinegar, and cider vinegar into a blender. Turn the blender on and process until smooth, about 30 seconds. Pour in walnut oil in a steady stream, then vegetable oil. Blend until the salad dressing is thick and creamy, about 1 minute.

05/21/2026

"Homestyle Beef, Macaroni And Cheese"

Ingredients:
- 2 cups elbow macaroni
- 1 pound ground beef
- 1 (10.25 ounce) can condensed tomato soup
- 1 (11.5 ounce) can tomato juice
- 1 (10 ounce) can whole kernel corn, drained
- 1½ cups shredded mozzarella cheese

Preparation:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. In a skillet over medium heat, brown the ground beef until no pink shows; drain excess fat. In the large pot, combine macaroni, beef, tomato soup, tomato juice and corn; heat through. Stir in cheese.

05/19/2026

The Lady And Sons Lasagna (Paula Deen)

Ingredients:
- 2 cups canned diced tomatoes
- 2 cups tomato sauce
- 1 cup water
- 1/2 cup onion, diced
- 1/2 cup green bell pepper, diced
- 2 garlic cloves, diced
- 1/4 cup chopped fresh parsley leaves
- 1 1/2 teaspoons italian seasoning
- 1 1/2 teaspoons house seasoning (full recipe is 1 cup salt, 1/4 cup black pepper and 1/4 cup garlic powder mixed)
- 1 1/2 teaspoons seasoning salt
- 1 1/2 teaspoons sugar
- 2 bay leaves
- 1 1/2 lbs ground beef
- 9 lasagna noodles (6 to 9 long strips)
- 12 ounces cottage cheese or 12 ounces ricotta cheese
- 1 large egg, beaten
- 1/2 cup grated parmesan cheese
- 1 cup gruyere cheese, grated
- 1 cup swiss cheese, grated
- 2 cups cheddar cheese, grated
- 8 ounces cream cheese
- 1 cup mozzarella cheese, grated

Preparation:
To make the sauce:
1. In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves.

2. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour.

3. Crumble the ground beef in a saucepan.

4. Cook until no pink remains, then drain off the fat.

5. Add the ground beef to the stockpot.

6. Simmer for another 20 minutes.

7. While the sauce simmers, cook the pasta according to the package directions.

8. If the sauce is too thin for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and 1/4 cup cold water-- bring the sauce back to a boil and stir in the cornstarch mixture, stirring constantly.

9. Remove the bay leaves.

10. Preheat the oven to 350°F.

11. Mix together the cottage cheese with the 1 beaten egg and the 1/2 cup grated Parmesan Cheese.

To assemble the lasagna:
1. Place a thin layer of sauce in the bottom of a 9" x 13" x 2" pan.

2. Layer 1/3 each of noodles, cottage cheese mixture, Gruyere, Swiss and Cheddar Cheeses.

3. Pinch off small pieces of cream cheese and dot over the other cheeses.

4. Add another layer of sauce.

5. Repeat layering 2 to 3 times, ending with sauce.

6. This may be covered and refrigerated at this point.

7. Bake for 20 minutes.

8. Remove from oven and top with the Mozarella Cheese and continue to bake for another 10 to 15 minutes.

Note:
1. If the lasagna has been refrigerated, bake for 40 minutes total.

2. Enjoy!

The Tasty Wok

06/05/2026

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