Lazy Day Steak

Ingredients:

2 pounds chuck steak, chopped
1 envelope onion soup mix
1 can beer
potatoes and carrots,

Instructions:

Combine all ingredients in baking dish. Cover and bake for 3 hours at 300 degrees or until tender and the gravy is rich. Enjoy with a green salad.

Easy Goulash

Ingredients:

1 pound ground beef
2 Tbsp oil
1/2 onion, chopped
2 (8-oz) cans tomato sauce
1 box frozen mixed vegetables (10 oz)
salt and pepper to taste

Instructions:

Fry onion in hot oil; add beef. Cook, stirring, until light brown. Stir in tomato sauce and frozen vegetables. Simmer until vegetables are thawed and heated. Season with salt and pepper. Simmer for 5 minutes. Enjoy with rice and kim chee.

Shredded Barbecue Beef

Ingredients:

1 pound stew meat
1 onion, sliced
2 quarts water
1/2 cup ketchup
2 tsp prepared mustard
1/4 cup brown sugar, packed
2 Tbsp vinegar
2 Tbsp French dressing
salt and pepper to taste

Instructions:

Cook stew meat and onions in water for 2 hours, or until tender. Remove meat. Leave 1 to 1-1/2 cups of liquid; drain the remainder. Shred meat and return to pot with liquid. In another pot, mix ketchup, mustard, and the rest of the ingredients and simmer on low heat, covered for 15 to 20 minutes. Add mixture to meat. Simmer, uncovered, to allow liquid to evaporate to desired consistency. Serve over rice or on hamburger bun. ONO!

Cornflake Chicken

Ingredients:

8 chicken thighs (about 3 pounds), skin removed
1/2 tsp salt
pepper to taste
3 Tbsp grated Parmesan cheese
1/2 C mayonnaise
4 C cornflakes, crushed

Instructions:

Preheat oven to 375 degrees. Sprinkle chicken on both sides with salt, pepper and cheese. Coat with mayonnaise, then roll in cornflakes. Place in baking pan and bake for 45 minutes, until juices run clear. Enjoy with either rice or mash potatoes and corn and salad.

Cookie On A Stick

Ingredients:

1 package (16.5 ounces) refrigerated chocolate chip cookie dough
8 Snickers brand miniature-sized candy (or other chocolate candy of your choice)
8 wooden craft sticks
Powdered sugar for dusting (optional)
Melted chocolate (optional)

Instructions:

Preheat oven to 375 degrees. Insert one wooden craft stick into each candy piece. Shape cookie dough into a ball around the candy to resemble a lollipop. Place four lollipops at a time onto an un-greased baking sheet; flatten dough slightly. Bake for 12 to 14 minutes or until edges are crisp. Cool on baking sheet for 1 minute; remove to wire racks to cool completely. Dust with powered sugar or drizzle with melted chocolate. ENJOY!

Annie's Pork Guisantes

Ingredients:

1 & 1/2 lb lean pork, cut into 1 x 1 1/2-inch pieces

1 Tbsp oil

2 cloves garlic, minced

1/2 cup water

1 can (8 oz) tomato sauce

1 tsp vinegar

2 sticks cinnamon

1 bay leaf

1 tsp salt

1/4 tsp pepper

1 can (15 oz) garbanzo beans, drained

1 pkg (10 oz) frozen peas

1/2 cup sliced pimientos

Instructions:

In a large skillet, heat oil. Sauté pork and garlic until brown. Drain excess fat. Add water and cook, uncovered, on medium heat until liquid is reduced. Add tomato sauce, vinegar, cinnamon, bay leaf, salt, and pepper. Stirring occasionally, cover and simmer for 20 minutes. Add garbanzo beans, peas, and pimientos; cover and cook for 5 more minutes. Discard cinnamon sticks and bay leaf. Enjoy with rice.

Three-Pepper Chicken

Ingredients:

2 lb chicken thighs or breasts, cut into bite-sized pieces
1/2 cup vegetable broth
1 large onion, sliced
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
2 teaspoons pink, green, and black peppercorns, coarsely ground

Instructions:

In a wok or skillet, heat 2 tablespoons of the broth. Stir fry chicken. Add onion, bell peppers, and remaining broth. Stir fry until vegetables are tender. Add peppercorns. Enjoy on fresh hot rice.

Spicy Garlic Shrimp

Ingredients:

***This makes one serving, so be sure to double up the ingredients for more than one person.***

1 cup shredded cabbage
Salad oil
Water
1 tablespoon minced garlic
6 to 8 large shrimp, shelled and cleaned
1 to 2 teaspoons pepper
2 tablespoons sliced onion
1 tablespoon chopped Chinese parsley (coriander)
1 tablespoon shoyu

Instructions:

Heat a skillet over high heat. Stir-fry cabbage in a little oil and water for a few seconds; put on a serving plate. Heat 1-1/2 tablespoons of oil over high heat, add garlic and shrimp; cook until garlic is lightly browned. Add pepper, onion, parsley, shoyu, and a little water; stir-fry for 10 seconds. Pour over cabbage.  ENJOY!!!  (Chicken, pork, beef, calamari, scallops, or tofu may be substituted for the shrimp).

Chicken Papaya

Ingredients:

2 1/2 lb chicken pieces
1 teaspoon salt
Dash of pepper
3 tablespoons salad oil
1 small piece ginger root, crushed
1 onion, sliced
2 cans (14 1/2 oz size) chicken broth
2 cups water
1 large green papaya, pared and seeded

Instructions:

Season chicken with salt and pepper. In a large saucepot, heat oil and brown chicken. Add ginger and onion; cook until onion is transparent. Add broth and water. Cover and simmer for 1 hour. Pare papaya and cut into 2 x 2 1/2-inch pieces. Add papaya to soup and cook 5 to 10 minutes or until papaya is tender.

Chopped Steak

Ingredients:

1 Big boneless steak, sliced thin
2 pieces Ginger, crushed
4 - 6 pieces Garlic, minced
2 Tbsp Cooking oil
4 Tbsp Shoyu
2 Tbsp Sugar
1 big Onion, sliced
1 Tbsp Cornstarch
1 Tbsp White vinegar
1 Tbsp Water

Instructions:

In a large bowl or Ziploc bag, combine shoyu and sugar, then marinate meat in shoyu/sugar mixture for about 1 hour. In either a cast iron skillet or frying pan, heat oil, add ginger and garlic. Add marinated meat, cook until medium well done. Add onions, cook until transparent, but not wilted. Turn the heat down a little. In a small bowl, combine cornstarch, vinegar and water, mix well. Add the cornstarch mixture to the meat and onions and mix it up. Simmer for about 5 to 7 minutes. Enjoy with hot rice and kim chee!

Bread Pudding

Ingredients:

2/3 of a 1 lb. loaf of Portuguese sweetbread
4 whole eggs
6 tablespoons (3/4 stick) unsalted butter
1/2 cup granulated sugar
2 cups evaporated milk
1 teaspoon vanilla extract
cinnamon and nutmeg (optional, to taste)***
raisins (optional, to taste)***

Instructions:

Preheat oven to 350º degrees. Cut sweetbread into one inch cubes and arrange in a 9" x 5" loaf pan. Set aside. Cream butter and sugar until smooth. Mix in eggs one at a time until well combined. Add in evaporated milk and vanilla, mixing well. Carefully pour mixture over cubed bread. Bread should be completely covered. Let sit for approximately 30 minutes prior to baking. Bake covered for 40 minutes or until firm. Remove from oven and let your bread pudding rest uncovered for about 30 minutes before serving.

***if adding cinnamon, nutmeg or raisins, add to taste & make sure to REALLY mix well before allowing pan to sit for 30 minutes.***

Sweet And Sour Chicken Wings

Ingredients:

5 lb. chicken wings
3 eggs, beaten
1 1/2 c. flour

Sauce:
3/4 c. white sugar
1/4 c. pineapple juice
1/2 c. vinegar
3 Tbsp. ketchup
2 Tbsp. shoyu
1 tsp. salt

Instructions:

Dip wings in beaten eggs and shake in bag of flour. Deep fry until slightly browned. Mix sauce items together and place aside. Put fried chicken in a shallow pan lined with foil. Pour sauce over them and bake at 350 degrees for 30 minutes. Enjoy!

Creamy Mushroom Patties

Ingredients:

4 lbs Ground beef or ground pork
2 slices Bread (wheat or white)
1 Egg
Salt and pepper to taste
1 family size can Cream of mushroom soup
1/2 can milk

Instructions:

Pre-heat a big frying pan to medium. Put the beef in a bowl, then tear the bread in the bowl and add egg. Add salt and pepper. Mix well, then form patties. While your patties are cooking, you can mix the cream of mushroom soup with milk. Add to pan and heat sauce thoroughly, with all patties in pan. Enjoy with rice and corn.

Kim Chee Chicken

Ingredients:

6 lbs Chicken, cut into bite size
1/2 lb Butter
1 clove Garlic, crushed
1 Onion, sliced
3 jars hot Kim chee

Instructions:

In a large pot, add chicken together with the onions, garlic and butter. When chicken turns brown add the kim chee and simmer till chicken is cooked. Salt to taste. Ono with fresh hot rice.

Hang Over Soup

Ingredients:

1 lb. pork, cut into bite size pieces

2 cloves garlic, minced

1 Tbsp dried cooking opae (shrimp)

5 c. water

2 tsp. salt

1 tsp. sugar

1 lg. bunch Chinese mustard cabbage, cut into 1" pieces.

1 bunch watercress, cut into 1" pieces.

1/2 a Napa Cabbage (Won bok) 

Instruction:

Place cut up pork into a large pot, with garlic & water. Add salt, sugar & opae. Bring to a boil. Turn heat down to medium & let simmer till pork is tender, about 30 minutes. Bring soup to a rolling boil again.. and add all of vegetables at one time. Using a ladle, push veggies down into broth. Turn heat off. Let sit for 10 minutes. Enjoy, with a bowl of rice! ONO!