BBQ Hotdog

BBQ Hotdog

Ingredients:

Hotdog slices
1/4 cup Soy sauce
1/4 cup Vinegar
1/4 cup Banana Catsup
1/4 cup Sugar
Crushed Garlic
Cooking Oil

Procedure:

1.  Combine for sauce all ingredients except hotdog and cooking oil.
2.  Fry hotdog, pour sauce, cook until thickens.

Chicken Teriyaki and Pineapple Sandwiches

Chicken Teriyaki and Pineapple Sandwiches

Ingredients:

1 lb boneless, skinless Chicken Breast
1/2 cup + 2 TBSP Teriyaki Marinade with Honey Pineapple
1 8-0z can sliced pineapple, drained
4 Hamburger Buns

Procedure:

1.  Place chicken breast in a shallow dish, pour 1/2 cup of marinade,
     cover and refrigerate 30 minutes.
2.  Preheat broiler on high heat.
3.  Line broiler pan with foil, spray with cooking spray.
4.  Arrange chicken on pan, broil 12 minutes per side, until cooked through,
     Turning once.
5.  Remove chicken from oven, wrap in foil and keep warm.
6.  Arrange pineapple slices brush with remaining marinade, broil 2 minutes
     until heated through.
7.  Place chicken on bottom half of bun, top with pineapple slice and top
     with half of bun.

New England Clam Chowder

New England Clam Chowder

Ingredients:

6 cups Chicken Broth
2 6-oz cans minced Clams, drained
2 cups Pearl Potatoes
1 pint  Heavy Whipping Cream
1/4 cup Bacon Crumbles
Pepper to taste

Procedure:

1.  Combine broth, clams and potatoes in large sauce pan.  Bring to boil
     over high heat.  Reduce heat and simmer until potaotoes are tender.
2.  Gradually add Whipping Cream, cover over low heat, stirring constantly
     until soup thickens and is heated through (DO NOT BOIL).
3.  Add bacon Crumbles and season with salt and pepper.

Chicken and Vegetable Bake

Chicken and Vegetable Bake

Ingredients:

1 16-oz Frozen Broccoli, Cauliflower and Carrots, thawed and drained
3 6-oz Honey Roasted Chicken Breast, cubed
1 10 3/4-oz can Condensed Cream of Chicken Soup, undiluted
1 cup Sour Cream
3/4 cup Shredded Mozzarella Cheese

Procedure:

1.  Preheat oven to 375 F.
2.  Spray 9x13 inch baking dish with cooking spray.
3.  Place vegetables and chicken in dish, toss gently to mix.
4.  Combine soup and sour cream in a small bowl, mix until creamy.
5.  Pour soup over over vegetables and chicken and toss lightly to coat.
6.  Bake 10 minutes, sprinkle with cheese and bake 10-15 minutes until casserole is
     bubbly hot and cheese is melted.

Parmesan Halibut with Vegetables

Parmesan Halibut with Vegetables

Ingredients:

1 lb Halibut Fillets
1 16-oz frozen Broccoli, Cauliflower, and Carrots
1 tsp Lemon Pepper seasoning
1/2 cup Tomato Sauce
1/2 cup Water
1/4 cup Parmesan Cheese

Procedure:

1.  Preheat oven to 400F.
2.  Line baking sheet with foil and spray with cooking spray.
3.  Arrange fish on baking sheet, top with vegetables and sprinkle with lemon-pepper
     seasoning.
4.  Combine tomato sauce and water in a small cup, mix well.
5.  Pour sauce over over fish and sprinkle parmesan cheese.
6.  Bake 15-20 minutes until fish flakes easily with a fork.

Macaroni and Cheese in a Minute

Macaroni Cheese in a Minute

Ingredients:

1 8-oz Elbow Macaroni
1 1/2 cup Shredded Cheddar Cheese
1/2 cup Mozzarella Cheese
1 cup Milk
1 1/2 tsp prepared Mustard
Dash Pepper

Procedure:

1.  Cook pasta according to package, drain and keep warm.
2.  Spray large sauce pan with cooking spray, add remaining ingredients and cook over low heat.
3.  Stir constantly until cheese is melted and sauce is thickened.
4.  Add cooked macaroni and toss to coat.

Broccoli Cheese Soup

Broccoli Cheese Soup

Ingredients:

1 1/2 lbs or ( 10 ounces) frozen Chopped Broccoli

3 TBSP Butter

1/2 small Onion, chopped

3 TBSP Flour

2 cups Chicken Broth

2 cups Half and Half or Milk

1 tsp Salt

1/2 tsp Nutmeg

1 1/2 cup grated Cheddar Cheese

Procedure:

1.  Place broccoli in a large saucepan.  Barely cover with water.  Cook 

     until tender about 8-10 minutes.  Drain and set aside.

2.  Melt butter in a soup pot and saute onion.

3.  Stir in flour and cook, slowly add milk.  stir until thickens.  

4.  Add salt, nutmeg.

5.  Add in broccoli, let it cook.

6.  Add cheese, stirring until melted.

Sweet and Sour Spareribs

Sweet and Sour Spareribs

Ingredients:

4-5 lbs Pork Spareribs
1/2 cup Brown Sugar
1/2 cup Sugar
2 TBSP Cornstarch
1 cup Ketchup
2/3 cup Vinegar
1/2 cup Water

Procedure:

1.  Preheat oven to 350 F.
2.  Place ribs on a rack in a shallow roasting pan.Bake uncovered, for 1 1/2 hours.
3.  While ribs are baking, combine sugars, and cornstarch in a medium saucepan.
4.  Stir in ketchup, vinegar and water.  Bring to a boil.
5.  Stirring constantly until mixture thickens.
6.  Remove ribs from roasting pan.  Discard dripping.
7.  Remove rack and return ribs to pan.  Cover with sauce
8.  Bake 30 minutes more.

Halibut Au Gratin

Halibut Au Gratin

Ingredients:

1 lb Halibut Fillets

1 cup grated Cheddar Cheese

1/4 cup Butter

1/2 cup chopped Onion

2 TBSP Flour

1 tsp Salt

1/2 tsp Pepper

1 cup Milk

2 TBSP Butter

1/2 cup Seasoned Breadcrumbs

Procedure:

1.  Wrap fish in foil and steam for 20 minutes.

2.  Break cooked fish to chunks and place in a baking dish. Sprinkle with grated cheese.

3.  In a saucepan, melt butter.  Saute onions.  Stir in flour, salt, pepper.

4.  Gradually add milk.

5.  Stir continuously until mixture is thick and bubbly.  Pour sauce over fish and cheese.

6.  In a bowl, stir 2 TBSP melted butter into breadcrumbs.  Sprinkle breadcrumbs on top

     of sauce.

Parmesan Orange Roughy

Parmesan Orange Roughy

Ingredients:

3 TBSP Butter
2 TBSP Flour
1 tsp Salt
1/2 tsp Pepper
3/4 cup grated Parmesan Cheese
1 Egg, beaten
4 Orange Roughy Fillets
Lemon wedges

Procedure:

1. Preheat oven to 450 F.
2.  Melt butter in a square baking dish.
3.  Combine flour, salt, pepper and cheese on a plate.  Beat egg in a shallow dish.
4.  Dip fillet in egg, then coat with the flour mixture.
5.  Place fillet in prepared baking dish and bake for 5 minutes.  Turn fish over and
     cook 10-15 minutes longer, until fish flakes easily and turn white.
6.  Serve with lemon wedges.

Fettuccini

Fettuccini

Can be served as a side dish or top with cooked chicken or steamed vegetables.

Ingredients:

1 package (8 ounces) Cream Cheese
3/4 cup grated Parmesan Cheese + more for serving
1/2 cup Butter
1/2 cup Milk
8 ounce Fettuccini, cooked according to package directions.

Procedure:

1.  In a large saucepan, combine cream cheese, 3/4 cup parmesan cheese, butter and milk.
2.  Cook on low heat, stirring until smooth, about 10 minutes.
3.  Place cooked fettuccini in a bowl and add sauce, stirring to evenly distributed sauce
     over pasta.
4.  Sprinkle with additional parmesan cheese,

Seasoned Asparagus

Seasoned Asparagus

Ingredients:

1 bunch Asparagus, cut 1-inch pieces
2 TBSP Butter
Garlic Salt to taste
Pepper to taste

Procedure:

1.  In a medium skillet, saute asparagus in butter.
2.  Sprinkle garlic salt and pepper.
3.  Add a little water, cover.
4.  Cook until asparagus is crisp-tender.

Cheesy Cauliflower

Cheesy Cauliflower

Ingredients:

1 head Cauliflower
1/2 to 3/4 cup Mayonnaise
1/2 cup grated high-quality Parmesan Cheese

Procedure:

1.  Preheat oven to 375F.
2.  Trim cauliflower and separate into large florets.
3.  Wrap with plastic wrap, place in a glass dish and add several tablespoons water.
4.  Microwave 2 to 3 minutes.  Cauliflower should be crisp, but not raw.  Let it cool.
5.  Dip individual florets in mayonnaise, then twirl in parmesan cheese, coating the top.
6.  Place florets in a baking dish, stem down.
7.  Bake for 8-10 minutes, until browned.

Tuna and Egg Sandwich

Tuna and Egg Sandwich

Ingredients:

1 (6 ounce) can Tuna, drained
3 hard boiled Eggs, peeled and chopped
1 cup Celery, chopped
3 TBSP Mayonnaise
Salt and Pepper to taste
Sliced Bread

Procedure:

1.  In a bowl, combine tuna, egg and celery.
2.  Add in mayonnaise and season with salt and pepper.
3.  Place tuna-egg mixture onto 1 slice of bread and cover with another bread.

Korean BBQ

Korean BBQ

Ingredients:

1 1/2 cup Sugar
1 1/2 cup Soy Sauce
1/2 cup Vegetable Cooking Oil
20 pcs Green Onions, minced
20 pcs Garlic, crushed
10 piece sliced Ginger
1/2 cup Sesame Seeds
3 tsp Pepper
Flank or Short Ribs

Procedure:

1.  Combine all marinating ingredients in a ziploc , mix well.
2.  Add in the beef.
3.  Grill

Orange Chicken

Orange Chicken

Ingredients:

2 lbs Boneless Chicken Breast, cubed
1 cup Brown Sugar
2 cups All Purpose Flour
1 raw Egg, beaten
1/4 tsp Salt
1/4 tsp Pepper
Cooking Oil
1 1/2 cup Water
4 TBSP Orange Juice
2 TBSP Cornstarch
1/4 cup Vinegar
2 TBSP Soy Sauce
1 tsp Garlic, minced
1/2 cup Green Onions, finely chopped

Procedure:

1.  In a container, combine flour, salt and pepper, mix well.
2.  Coat chicken with egg and shake in flour mixture.
3.  Deep fry until golden brown, set aside.
4.  In a pan, put water, soy sauce, vinegar and orange juice.  Bring to a boil.
5.  Add garlic and simmer for 5 minutes.
6.  Add brown sugar and simmer for 3 to 5 minutes.
7.  Put in green onions ans cornstarch (Diluted in 2 TBSP of water), mix well.
8.  Mix in the deep fried chicken and cook till sauce nearly evaporates or thicken.

Honey Glazed Salmon

Honey Glazed Salmon

Ingredients:

2 TBSP minced Shallots

3 TBSP Honey

1 TBSP Dijon Mustard

1/2 tsp Salt

1/4 tsp Ground black Pepper

4 (6 ounce) Salmon Fillet (About 1 inch thick)

Cooking Spray

Lemon Wedges

Procedure:

1.  Preheat grill or Broiler.

2.  Combine first 5 ingredients in a small bowl.

3.  Brush honey mixture over skinless side of fish.

4.  Place fish coated side up on the grill or broiler pan coated with 

     cooking spray.

5.  Cook 6 minutes or until desired degree of doneness.  

6.  Garnish with lemon wedges.

Moo Shu Shrimp Roll Ups

Moo Shu Shrimp Roll Ups

Ingredients:

1 TBSP Sesame Oil

1 (16 ounce) package Cabbage-and-Carrot Coleslaw

1/2 lb peeled and deveined cooked Shrimps, chopped

2 TBSP Soy Sauce

1 1/2 TBSP Hoisin Sauce

1/4 tsp Ground Black Pepper

8 (6-inch) Flour Tortillas

Procedure:

1.  Heat oil in a large nonstick skillet over medium heat. Add coleslaw, cook for

     4 minutes or until wilted, stirring occasionally.

2.  Stir in the shrimps and next 3 ingredients (through pepper).  Cook 1 minute

     or until bubbly.

3.  Spoon 1/2 coleslaw mixture down center of each tortilla, roll up.

4.  Serve immediately.

Parmesan-Crusted Pork Chop

Parmesan-Crusted Pork Chop

Ingredients:

Cooking Spray
6 TBSP Panko Breadcrumbs
1/4 cup Finely grated Parmigiano Reggiano Cheese
1 tsp Chopped Fresh Oregano
1/2 tsp Salt
1/2 tsp Black Pepper
4 (4 ounce) Boneless-cut loin Pork Chops
4 Lemon wedges

Procedure:

1.  Preheat oven to 425F.
2.  Place a wire rack coated with cooking spray in a pan lined with foil.
3.  Combine breadcrumbs and next 5 ingredients (through pepper) in a shallow bowl.
4.  Dredge pork in crumb mixture, pressing to adhere.  Place pork on prepared rack.
5.  Bake at 425F for 20 minutes or until done. Serve with lemon wedges.

Curried Chicken Salad

Curried Chicken Salad

Ingredients:

1/4 cup plain Yogurt
1/4 cup Cranberry Chutney
3 TBSP Mayonnaise
1 1/2 tsp Curry Powder
2 1/2 cup Chopped Rotisserie Chicken Breast
1 1/4 cup Finely chopped Celery
1/3 cup minced Red Onion

Procedure:

1.  Combine first 4 ingredients in a medium bowl, stirring with a whisk.
2.  Add chicken and remaining ingredients, toss well.