Tanya's Favorite Recipes

Chicken Lettuce Wrap (PF Chang Copycat)

2015-01-14T23:57:00.005-06:00

Ingredients:

1lb ground chicken breast or ground turkey
1/2 onion, minced
salt & pepper
2 garlic cloves, minced
1″ knob ginger, peeled & minced
2-1/2 TBSP Soy Sauce
1 TBSP + 1 tsp Rice Vinegar
1 TBSP Sesame Oil
1 TBSP Peanut Butter
1/2 TBSP Water
1/2 TBSP Honey
2 tsp chili garlic sauce (or more if you like it hotter)
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry

Directions:1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, then cook until chicken is nearly done, stirring often to break up the meat.

2. Add garlic and ginger then continue cooking until chicken is no longer pink.
3. Meanwhile, in bowl, combine soy sauce, rice vinegar, oil, peanut butter, water, honey, chili garlic sauce and pepper. Whisk until smooth. Add into the skillet and stir to combine.
4. Add green onions and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
5. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.

**recipe from http://iowagirleats.com/

Simple Egg Tarts (Dan Taat)

2014-07-24T22:59:00.000-05:00

Ingredients:
Custard Filling:
3 eggs
1/4 cup sugar
1/4 cup milk
3/4 cup water

Shell
Package of Ready to Bake Sweetened Tart Shells

Directions:
1. Mix all filling ingredients together
2. Let sit until the bubbles are gone
3. Pour into ready to bake tart shells
4. Bake at 350 degrees F for about 10-15 minutes or until filling is cooked

**Note: Makes about 15 egg tarts. I want to try using pastry puff for the shell as well. If I get it to work, I'll post about it here.

Vegetable Potstickers

2014-07-24T22:41:00.001-05:00

Ingredients:
1/2 lbs Firm Tofu
1/2 cup shredded carrots
1/2 cup baby bok choy (chopped)
1/4 cup finely chopped water chestnut
1/4 cup finely chopped bamboo shoots
1/4 cup finely chopped garlic chives
2 cloves garlic, peeled and minced
1 TBSP soy sauce
1 TBSP Oyster Sauce
1/2 tsp sesame oil
1 tsp white pepper
1 TBSP mushroom seasoning salt w/o MSG
Posticker/Gyoza Wraps

Directions:
1. Drain Tofu. Cut into cubes and then mash with hands
2. Add all ingredients together
3. Place filling into middle of wrap. Fold wrap and pinch edges to seal together.

**Note: I used a full container of the tofu and added more vegetables to it. The amount of veggies added can be based on preference. Same with the seasoning. I normally will cook a little bit of the filling to see how it tastes and will add more flavors if I feel like it is needed. I will do this until I like how the filling tastes.

Chinese Coconut (Cocktail) Buns

2014-04-08T21:32:00.003-05:00

Ingredients:

For the Filling:

4 Tbsp (50g) butter, melted

4 Tbsp (50g) sugar

1 egg

3 cups (250g) shredded coconut

Directions:
1. Make dough using Easy Dinner Roll recipe
2. Combine all filling ingredients together and set aside
3. Roll dough into a log shape and cut into 12-24 equal parts, depending on the desired size
4. Take each piece of dough and roll into a ball. Then, flatten into an oval shape and put on about 2
Tbsp filling. Shape into an olive shape
5. Put buns onto a greased baking tray (cookie sheet), sealed side and edge face down
6. When buns are made, let rise for 15 minutes
7. Brush the buns with a beaten egg then sprinkle with raw sesame seeds
8. Bake in preheated oven at 180 degrees C (350 F) for about 15 minutes or until golden brown
9. While buns are baking, combine 1 Tbsp sugar with 1 ½ Tbsp water to make sugar syrup
10. When buns are done, remove from oven and brush the top with sugar syrup

Note: You can also make these like cinnamon rolls. Instead of using cinnamon sugar, use this filling instead. Apply the sugar syrup at the end prior to removing from the oven. Bake at 375 degrees F for about 14-16 minutes

Easy Dinner Roll

2014-04-08T21:27:00.002-05:00

Ingredients:

6 cups bread flour

1 heaping Tbsp active yeast

1/3 cup powder milk

¾ cup sugar

1 Tbsp gluten flour

2 cups water, warm

8 Tbsp butter

2 tsp salt

3 eggs

Directions:

1. Mix 2 cups bread flour with yeast, powder milk, sugar, and gluten flour. Mix well
2. Add warm water and mix well. Let sit for 5-10 minutes
3. Melt butter. Add salt and eggs and mix well
4. Add 4 cups bread flour, one at a time and let it mix for another 5 minutes
5. Cover with dish towel and let rise until size doubles, approximately 1 hour
6. Remove dough and shape into rolls. Let rise again until they double.
7. Bake at 375 degrees F for about 12 minutes

Butternut Squash and Caramelized Onions Galette

2014-02-09T16:36:00.001-06:00

Ingredients:

For the pastry:

1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into
pieces
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water

For the filling:
1 small butternut squash (about one pound)
2 tablespoons olive oil
1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do)
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne, or to taste
3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
1 1/2 teaspoons chopped fresh sage leaves

Directions:

1. Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

2. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.

3. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.

4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.

5. Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an un-greased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.

6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6.

**NOTE: I used Pastry Puff instead of making the pastry. I cut the pastry puff into 4 pieces and folded it up on the sides. This made more personal size pieces. Also, I used mozzarella cheese instead of what the recipe called for. YUMMY!!!

Recipe from: http://smittenkitchen.com/blog/2007/10/butternut-squash-and-caramelized-onion-galette/

Dan Dan Mian

2013-11-06T15:34:00.003-06:00

Ingredients:

12 oz Chinese Noodles

1/2 lb pork minced

Sauce:

3 tbsp peanut butter or sesame paste

1 1/2 tbsp sesame oil

3 tbsp black rice vinegar

2 tbsp light soy sauce

1 1/2 tbsp dark soy sauce

1/4 tsp salt

1 - 1 1/2 tsp sichuan peppercorns roasted (this is to taste. can leave out if needed)

3 tsp hot chili oil (to taste)

1 tsp granulated sugar (optional)

1/4 cup chicken broth

Garnish:

1/3 cup roasted peanuts chopped

4 green onions chopped

3 bok choy - quartered (optional)

Bean Sprouts (optional)

Directions:

1. Saute minced pork until well done. Set aside.

2. In small mixing bowl, add sauce ingredients. Start with sesame paste/peanut butter, sesame oil and black rice vinegar. Whisk to mix then add remaining sauce ingredients.

3. Chop peanuts and green onions. (Can add toasted sesame seeds if needed. Can also leave peppercorns out and serve as a condiment.)

4. Cook noodles and drain.

5. Place noodles into bowl and pour sauce over then stir. Garnish with pork, green onions, peanuts, etc.

**Notes: I used spaghetti noodles, peanut butter, and all light soy sauce instead of a combination of dark and light. Also, I've made this without including peppercorns and I still like it. The other thing is I don't mix all of the sauce with all of the noodles. I put the noodles in a bowl and then use a spoon to put the sauce on the noodles.

Southern Indian Squash Curry

2013-03-01T11:20:00.002-06:00

Ingredients:

1 large butternut squash

1 TBS sliced almonds

2 TBS oil

2 medium Onions (chopped)

1 tsp Garlic Powder

Ginger Root (3 slices)

1/2 tsp Crushed Red Peppers

1 tsp Ground Coriander

1 tsp Ground Cumin

1 tsp Brown Mustard Seeds

1/2 tsp Ground Turmeric

3/4 cup coconut milk (roughly half can)

1 - 1 1/2 cup Baby Spinach (chopped)

2 TBS fresh Cilantro (chopped)

Directions:

1. Peel squash. Discard seeds and cut into 1-inch pieces.

2. Heat oil in large saucepan and cook onions until lightly browned. Stir regularly.

3. Add Garlic, Ginger, Chili, Coriander, Cumin, Mustard Seeds and Turmeric.

4. Reduce heat and cook until fragrant. Stir regularly.

5. Add squash and coconut milk.

6. Stir and cover. Simmer for 20 minutes until squash is just tender.

7. While squash is simmering, toast almonds.

8. Add spinach and cilantro. Stir until spinach is just wilted.

9. Top with toasted almonds.

**Recipe was from the Penzy's 2013 Spring Catalog. I doubled the spices and coconut milk so that there would be more sauce. Still would have preferred more sauce. Could probably use more spices to make a stronger curry flavor.

Indian Chicken Mango Curry

2010-11-15T20:31:00.003-06:00

Ingredients:

2 medium mangoes, peeled and sliced, divided

1 can coconut milk (10 ounce)

4 tsp vegetable oil

4 tsp Spicy Curry Paste

14 ounces Boneless Chicken Breasts - cut into cubes

4 medium Shallots, Sliced

1 large English Cucumber, Seeded and Sliced

Directions:

1. Place half of mango slices into blender with the coconut milk.

2. Blend until smooth and reserve for later.

3. Heat oil in frying pan over medium heat.

4. Stir in curry paste and cook until fragrant, about 1 minute.

5. Add chicken and shallot. Cook until chicken is done and shallots are soft, about 5 minutes.

6. Pour in mango puree and cook until heated through.

7. Stir in remaining mango slices and cucumbers and serve.

**I only use enough oil so the chicken won't stick. I used curry powder because I didn't have curry paste and it turned out great! I just added the curry powder to taste. I also added some chili powder to make it a little spicy. For the mango, I used the Filipino mangoes.

Chicken Breasts with Balsamic Vinegar and Garlic

2010-07-25T20:29:00.005-05:00

Ingredients:
4 Chicken Breasts
Black Pepper
3/4 lbs Fresh Mushrooms, Sliced
6 Cloves Garlic
1/4 cub Balsamic Vinegar
3/4 cub Chicken Broth
1 Bay Leaf
1/4 tsp dried Thyme
1 TBS butter

Directions:
1. Brine chicken for about an 1 to 1 1/2 hours. Drain and add pepper to taste.
2. Saute chicken on one side until it is nicely brown.
3. Add garlic. Turn chicken breasts over and add mushrooms.
4. Stir the mushrooms and cook for about 3 minutes.
5. Add vinegar, broth, bay leaf, and thyme.
6. Cover and simmer for about 10 minutes, turning occassionally.
7. Remove chicken and cover with tin foil.
8. Continue simmering mushrooms uncovered for 10 minutes.
9. Add butter and discard bay leaf.

**I only used salt and sugar for my brine. I didn't use a full TBS of butter and used dried tarragon instead of thyme.

Herb Roasted Pork with Sweet Tangy Sauce

2009-01-03T21:19:00.003-06:00

Ingredients:
Sauce:
1/2 cup Sugar
1 Tbsp Cornstarch
1/4 cup Vinegar
1/4 cup Water
2 Tbsp Soy Sauce

Pork:
1 tsp Rubbed or Ground Sage
1/2 tsp Salt
1/4 tsp Pepper
1 clove Garlic, crushed
1 (5 lbs) boneless pork loin

Directions:
1. In a bowl, combine sage, salt, pepper and garlic.
2. Rub all over pork loin and place on uncovered roasting pan.
3. Preheat oven to 325 degrees.
4. Roast meat until thermometer reaches 150 degress (about 3 hours).
5. In sauce pan, mix sauce ingredients together.
6. Heat, stirring occasionally, until sauce thickens.
7. Brush roast with glaze 3 to 4 times during the last 30 minutes of cooking.
8. Pour remaining glaze over roast and serve

**I did not brush the glaze on the roast. I used it as a dipping sauce and it was very good. I also cooked the roast on high at 425 degrees for 15 minutes. Afterwards, I wrapped the meat in tin foil and then cooked it at 325 degress until it was done. Then, I let it sit for about 15 minutes before I cut into it.

Spring/Summer Rolls and Peanut Sauce

2009-01-03T20:49:00.005-06:00

Ingredients:
Summer Rolls:
1 Apple, sliced into strips
Rice Vermicelli Noodles
Shredded Carrots
Romaine Lettuce (Just the leafy parts)
Rice Paper Wrapper
Meat

Peanut Sauce:
1/2 cup Creamy Peanut Butter
1 Tbsp Sugar
2 Tbsp Hoisin Sauce
1 Tbsp Soy Sauce
1 small Garlic Clove, mashed to paste (optional)
1 tsp Chili-Garlic paste
1 Tbsp Sesame Oil
Juice of 1 lime
1/4 cup Water

Directions:

1. Combine all sauce ingredients in a mixing bowl and stir until well combined, adding water to thin sauce if necessary.
2. Place one rice wrapper and in a bowl of warm water for 3-5 seconds. Rice wrapper will become soft. Do not over soak.
3. Remove rice paper and lay flat on a plate.
4. On top 1/3 side closest to you, place a small piece of lettuce on the bottom.
5. Place remaining ingredients on top of lettuce.
6. Carefully roll up spring roll 1/3 of the way, then fold in the sides and finish rolling the spring roll.
7. Serve with the peaunut sauce.

**In general, you can use any type of meat. Just don't put too much in the roll. You can also use whatever vegetables you want. For the sauce, you can also use sweet chili sauce. When I make the peanut sauce, I also cut back on the amount of hoisin sauce. But you can play around with the amounts to make it taste the way you want.

Sticky Rice and Mango Dessert

2008-06-30T22:52:00.002-05:00

Ingredients:
1 cup Coconut Milk
1/4 to 1/2 cup Sugar
3 cups cooked sticky rice (1 cup uncooked sticky rice)
1 ripe Filipino Mango

Directions:
1. Soak rice in water for 20 minutes to an hour.
2. Cook rice in pot until it is done. Add water and stir frequently.
3. When rice is done, remove from heat and cover.
4. In another pot, over medium heat, cook coconut milk and sugar until sugar dissolves.
5. Add cooked sticky rice and cook until rice absorbs the liquid.
6. Remove from heat and cool to room temperature.
7. Slice mango into pieces.
8. Place some rice on plate and top with sliced mango pieces.
9. Poor some coconut milk on top.

**I didn't use as much sugar, but if you want it to be sweeter, add more sugar. I also used a little bit of brown sugar.

Ice Cream Jelly Roll

2008-04-06T10:55:00.003-05:00

Ingredients:
1/2 cup all-purpose flour
1 tsp baking powder
4 egg yolks
1/2 tsp vanilla
1/3 cup sugar
4 egg whites
1/2 cup sugar
powder sugar
1/2 cup jelly or jam

Directions:
1. Combine flour and baking powder. Set aside.
2. In mixing bowl, beat egg yolks and vanilla with electric mixer on high speed for 5 minutes or till thick and lemon colored.
3. Gradually add 1/3 cup sugar. Beat on high speed till sugar is nearly dissolved. Wash beaters.
4. In another mixing bolw, beat eg whites on medium speed till soft peaks form.
5. Gradually add 1/2 cup sugar. Beat till stiff peaks form.
6. Fold yolk mixture into beaten egg whites.
7. Sprinkle flour mixture over egg mixture. Fold in gently just till combined.
8. Spread batter evenly into a greased and floured 15X10X1 inch jelly-roll pan.
9. Bake in oven at 375 degrees Fahrenheit for 12-15 minutes or till cake springs back when lightly touched near center.
10. Immediately loosen edges of cake from pan and turn cake onto clean towel sprinkled with powdered sugar.
11. Roll up towel and cake, starting from one of the cake's short sides.
12. Cool on rack. Unroll cake. Remove towel.
13. Spread cake with jelly or jam to within 1 inch of edges.
14. Roll up cake.

For Chocolate Cake Roll: Prepare as above, except reduce flour to 1/3 cup and omit baking powder. Add 1/4 cup unsweetened cocoa powder and 1/4 tsp baking soda to flour.

For Pumpkin Cake Roll: Prepare as above, except add 2 tsp pumpkin pie spice to flour mixture and stir 1/2 cup canned pumpkin into egg yolk and sugar mixture.

**I like to replace the jelly/jam with ice cream. I buy a 1/2 gallon of ice-cream and let it soften. Cut the ice-cream into slices and lay it on the cooled cake. Roll it back up and wrap it in plastic wrap and then in aluminum foil. Then I place it in the freezer so it won't melt.

Chicken Lo Mein

2008-02-07T13:05:00.000-06:00

Ingredients:
1/2 lb. spaghetti, uncooked
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained
1/2 cup fat-free reduced-sodium chicken broth
1 Tbsp. peanut butter
1/4 cup lite soy sauce
2 Tbsp. chopped cilantro
2 Tbsp. chopped PLANTERS COCKTAIL Peanuts

Directions:
1. Cook spaghetti in large saucepan as directed on package. When it is done, drain the spaghetti.
2. While spaghetti is cooking, heat dressing in large nonstick skillet on medium-high heat.
3. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink.
4. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 min. or until chicken is cooked through.
5. Add chicken mixture, soy sauce, and spaghetti. Mix well.
6. Spoon onto serving platter; sprinkle with cilantro and peanuts.

**I didn't include the cilantro and I used fresh bell peppers and onions. Also, instead of spaghetti, we did try it with rice. I thought it was really good.

Honey Mustard and Rosemary Pork Roast

2008-01-19T23:24:00.000-06:00

Ingredients:
3/4 cup beef broth (original recipe asks for beer)
1/2 cup dijon mustard
6 TBS honey
1/4 cup olive oil
2 TBS chopped fresh rosemary or 1 TBS dried
2 TBS chopped garlic
1-2 lbs boneless pork loin roast
1/2 cup whipping cream

Directions:
1. Whisk first 6 ingredients to blend and marinate the pork roast (room temperature for 1 hour or refrigerate overnight)
2. Preheat oven to 350 degrees.
3. Transfer pork to rack set in a roasting pan. Roast meat until meat thermometer registers 150 degrees (about 55 minutes.) Let stand for 15 minutes.
4. Strain marinade into heavy medium saucepan. Add cream and juices from the roasting pan.
5. Boil sauce until reduced to 1 1/2 cups, about 15 minutes. Salt and pepper to taste.
6. Slice pork and arrange on platter.
7. Drizzle some sauce over the slices and pass the rest.

**I cooked the meat at 425 degrees for about 15 minutes and then at 350 until it was done. Cooking it at a high heat for a few minutes caramelizes it and helps to keep the moisture in. When it was done, I wrapped the meat in tinfoil for 15 minutes before slicing it. This also helps to lock the moisture in to make the meat more tender. If you cut it right away, all the juice will come out and your meat may not be as tender and moist.

Hummus

2008-01-13T00:31:00.000-06:00

Ingredients:
2/3 cup dried chickpeas (garbanzos), picked over and rinsed, soaked overnight, and drained
3 cups water
2 cloves garlic
1 bay leaf
3/4 teaspoon salt
1 tablespoon olive oil
3/4 cup plus 2 tablespoons sliced green (spring) onion
2 tablespoons sherry vinegar
3 tablespoons chopped fresh cilantro (fresh coriander) or flat leaf parsley
1 teaspoon ground cumin

Directions:
1. In a large saucepan over high heat, combine the chickpeas, water, garlic cloves, bay leaf and 1/2 teaspoon of the salt.
2. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are very tender, 50 to 60 minutes.
3. Drain and discard the bay leaf, reserving the garlic and 1/2 cup of the cooking liquid.
4. In a blender or food processor, combine the chickpeas, cooked garlic, olive oil, the 3/4 cup green onion, vinegar, cilantro, cumin and the remaining 1/4 teaspoon salt.
5. Process to puree. Add the reserved cooking liquid, 1 tablespoon at a time, until the mixture has the consistency of a thick spread.
6. In a small serving bowl, stir together the chickpea mixture and the remaining 2 tablespoons green onion.
7. Serve immediately, or cover and refrigerate until ready to serve. Makes about 1 1/2 cups.

**I used half apple cider vinegar and half distilled vinegar to replace the sherry vinegar.

Luo Mai Fahn (Chinese Sticky Rice)

2007-10-01T22:45:00.000-05:00

Ingredients:
3 cups Sweet Rice
2 pieces Laap Cheong (Chinese Style Sausage)
3/4 piece Laap Yuhk (Chinese Style Cooked Pork Strips)
Dried Chinese Mushroom
Green Onions

Directions:
1. Soak the sweet rice in a bowl of water while you prepare the ingredients. In a separate bowl, soak the dried Chinese mushrooms in water until softened.
2. Chop the laap cheong, laap yuhk, and green onions into small pieces. Slice the mushrooms.
3. Cook the laap cheong and laap yuhk together in a frying pan and then set aside. Cook the mushrooms in the oil from the meats and set aside. (You can cook it all together. )
4. Drian the water from the sweet rice and place the rice in the frying pan. Cover and let the rice steam. Add small amounts of water as needed until it is done.
5. Add the meats and mushroom and stir fry it all together. Then add the green onions.
6. Add soy sauce to taste.

**Depending on how much meat you want in the rice, you can increase or decrease the amount you put in. Also, the brand for the meat I use is Kam Yen Jan.

Sweet and Sour Meatballs

2007-10-01T15:00:00.000-05:00

Ingredients:
Sauce:
½ c. pinapple juice (usually from one can of pineapple)
1/3 cup vinegar
1 TBS soy sauce
1 TBS cornstarch
½ cup sugar

Meatballs:
1 lb. meat (combo of hamburger and turkey or just one or the other)
2 TBS minced onion (or dried onion)
½ cup bread crumbs (or saltine crackers)
1 tsp garlic salt
1/8 tsp pepper
2/3 cup milk
1 egg

Directions:
1. Mix sauce together and set aside. If you like sauce, double the recipe.
2. In deep frying pan, have ready 1 TBS butter, 1 TBS oil and 1/8 tsp curry powder.
3. Mix together the meatball ingredients. Don’t over mix or the meat will get tough.
4. Add milk a bit at a time, depending on the meat, you may use less milk.
5. Roll into balls, or use a 1 TBS cookie scoop, cook in oil until done.
6. Add meatballs to sauce or sauce to meatballs and simmer. Add pineapples.

Puppy Chow

2007-09-16T20:53:00.000-05:00

Ingredients:
8 cups Corn or Rice Chex Cereal
1 stick margarine
1 cup milk chocolate chips
1/2 cup creamy peanut butter
2 cups powdered sugar

Directions:
1. Place cereal in large bowl.
2. Melt margarine, peanut butter and chocolate chips over low heat. Stir well.
3. Pour over cereal and stir well to coat cereal. Cool 5-10 minutes.
4. Put powdered sugar in large paper bag and add coated cereal mixture.
5. Close opening of bag and shake bag to coat cereal with powdered sugar.
6. Spread coated cereal on a cookie sheet(s) to finish cooling.

Mondu (Deep fried Korean wonton)

2007-09-16T20:32:00.000-05:00

Ingredients:
1/2 lb ground beef
1 package firm/med tofu
1 green onion, chopped
1 Tbsp soy sauce
1 tsp salt
1 Tbsp sesame oil
Dash of black pepper
Package of square wonton skins

Directions:
1. Cook ground beef and drain the oil. Place in mixing bowl.
2. Place the tofu in a clean town and squeeze it. This will remove the excess water from tofu.
3. Add all other ingredients and mix/smash with large spoon until tofu is completely mixed with the other ingredients.
4. Place a small amount of the mixture onto a wonton skin.
5. Using your finger, place a small amount of water along the edge of the skin.
6. Fold the skin in half and seal the edges.
7. Deep fry the wonton in vegetable oil until outside is golden brown. Remember to flip the wontons.

Bulgogi (Korean Fire Beef)

2007-09-16T20:22:00.000-05:00

Ingredients:
1 lb lean beef thinly sliced (rib eye, sirloin, tenderloin)
2 Tbsp sugar
4 Tbsp soy sauce
2 Tbsp sesame oil
1/2 cup water
1 tsp ground sesame seeds
4 Tbsp green onions, chopped
1 small onion
1/2 - 3/4 tsp garlic
1/2 - 3/4 tsp black pepper

Directions:
1. Blend the onion, garlic, and water together in a blender until it is a watery mixture.
2. Pour in mixing bowl and add sesame oil, sugar, soy sauce, black pepper, sesame seeds, and green onion.
3. Mix to create the sauce and add the meat.
4. Marinate meat in the sauce overnight in the refrigerator or in the freezer to use later.
5. Cook on grill or in a frying pan.

Triple Layer Pie (Can be called Chocolate Cheesecake)

2007-09-13T15:48:00.000-05:00

Ingredients:
Crust:
1 cube butter or margarine, melted
2/3 cup pecans, finely chopped
1 cup flour

2nd Layer:
8 oz cream cheese, softened
1 ½ cup Cool Whip
3/4 cup powdered sugar

3rd Layer:
3 oz package chocolate instant pudding
3 oz package vanilla instant pudding (use sugar-free)
3 cups milk

Directions:
1. Mix together ingredients for crust.
2. Press into a 9 x 13 baking pan sprayed with cooking spray.
3. Bake at 400 degrees until light brown, about 12 -14 minutes.
4. For the 2nd layer, mix cream cheese with an electric mixer until smooth and creamy.
5. Add Cool Whip and powdered sugar. Spread over crust.
6. For the 3rd layer, mix together puddings and milk until thick.
7. Spread on top on cream cheese mixture.
8. Top with Cool Whip and sprinkle grated chocolate bar on top.
9. Chill a few hours before serving. Keep in refrigerator.

Maple Syrup Korean Teriyaki Chicken

2007-09-13T12:48:00.000-05:00

Ingredients:
1/4 cup soy sauce
1 cup water
1/3 cup maple syrup
3 tablespoons dark sesame oil
2 cloves garlic, crushed
1 tablespoon minced fresh ginger root
2 teaspoons ground black pepper
5 skinless, boneless chicken breast halves
1 cup brown rice
2 cups water
2 tablespoons cornstarch

Directions:
1. Mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag.
2. Set aside 1/3 cup of the mixture.
3. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
4. Place the rice in a saucepan with 2 cups water, and bring to a boil.
5. Cover, reduce heat to low, and simmer 45 minutes.
6. Preheat the oven broiler. Lightly grease a baking dish.
7. Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
8. Place chicken in the prepared baking dish.
9. Basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear.
10. Place chicken over the cooked rice, and top with boiled marinade to serve.

**I used this recipe to make the Korean teriyaki potatoe appetizer. I peeled and chopped the potatoes into cubes. Then, let the potatoes and chicken marinate together for about 15-20 minutes. Afterwards, I put the mixture in a pot and boiled it on low heat until the potatoes were done. I decided to not use the broiler. When the potatoes were cold, I thought they tasted really good. :) I also added some extra maple syrup while it was cooking because I didn't think the flavor was strong enough.

Seung Pei Lai (Steamed Egg White Custard)

2007-08-20T08:28:00.000-05:00

Ingredients:
4-5 egg whites
3/4 cup sugar
Little bit of oil
1 quart half and half milk

Directions:
1. Mix the egg whites and then add the sugar and a little bit of oil.
2. After mixing the egg whites and sugar, add the half and half and mix.
3. Pour the mixture into a container and steam until it is done.

**The number of egg whites determines how thick the dessert is. If it is too thick, use less egg whites and vice versa. Also, be sure to pay attention to it as it cooks. If it is overcooked, it doesn't taste as good.