Cabbage and Pork

Cabbage &　Pork
From Hiromi Hughes (cooking group March)

1

 cut cabbage

2

you can use ground pork or slice pork tenderloin

3

put on layered　cabbage pork  salt pepper 

4

keep doing  same thing  until you want

5

from the side . look like this

put on plastic  wrap ８～９min in the mircrowave, everything will shrink.

 be care for this is hot !!

7

you can use soy sauce  then one more minutes in the microwave if you want.★

Honey Garlic Chicken

Honey Garlic Chicken 
by Stacey Trim

about 3 lbs of chicken pieces

1/2 cup flour

1 tsp. salt

1/4 tsp pepper

1/4 c butter

1/4cup honey

2 TBS soy sauce

Shake chicken in plastic bag with seasoned flour to coat.  Lightly brown chicken in a bit of oil with a clove of garlic in a heavy frying pan.  Place the browned chicken in a single layer in a 13 x 9 inch dish. Bake at 350 for 30 minutes.

Melt butter in saucepan.  Stir in honey and soy sauce.  Mix well  Bring to a boil and remove from heat. 

Turn chicken pieces and pour honey mixture over and bake an additional 30 minutes.  Baste several times. 

Banana Crumb Muffins

Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Directions
1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2.In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3.In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4.Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Mexican Bean Salad

1 can mixed beans
1 can black beans
1 can corn
1 chopped tomato
1 c peppers(chopped)
1/4 c red onion (chopped)
1/2 c celery

mix all the ingredients together in a bowl. Just before serving add:

1 bag taco corn chips
1 small bottle catalina dressing

I normally leave the corn chips on the side for people to add to there own dish so they don't get soggy.

Homemade Granola

Homemade Granola

4 1/2 Cups Oats
3/4 Cups Sunflower Seeds*
1 1/2 Cups of Sliced/Slivered Almonds*
2 Tablespoons of Ground Cinnamon
1 1/4 Cups Maple Syrup (the good stuff)
1/2 Cup Oil
1 Cup Raisins

Preheat oven to 325. Mix everything except for the raisins and bake for 25 minutes on a cookie sheet or jellyroll pan. Take out and stir - bake for another 15-20 minutes. Remove from oven and stir in the raisins.

*You can substitute any nuts, pecans, pumpkin seeds, cashews, flax seed...

Best Butter Chicken

2 T butter or margarine
1 C Chopped Onion
2 t minced garlic
1 T grated ginger
1 t chili powder
1/2 t ground tumeric
1/2 t ground cinnamon
1 can 19oz/540ml diced tomatoes not drained
2 T tomato paste
1 T brown sugar
1/2 t salt
1/4 t ground black pepper
1 whole cooked rotisserie chicken skin removed and cut up
1/3 C light cream
3/4 C sour cream or yogurt
1 T minced fresh cilantro

Melt butter in deep skillet over med heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender about 5 minutes. Add ginger, chili powder, tumeric, cinnamon. Cook 1 min more, add undrained tomatoes, tomato paste, brown sugar, salt and pepper. Reduce heat to low cover and simmer for 10 min stirring occasionally. Add cut up chicken, cream and sour cream. Simmer uncovered for 5 more mins. Remove from heat and stir in cilantro.
Serve over rice.

(Served at our Super Saturday)

Sherbet Punch

Recipe from Jen Schow:

Take 1 container of lifesaver sherbet place it in a punch bowl then add 1 bottle of Sprite. Enjoy!

(At the February activity we served a similar punch but used Raspberry and Mango sherbet, you can use any flavor)

Peanut Butter Cookies

Recipe from Lisa Lacey:

1 Cup Peanut Butter
1/2 Cup Sugar
1 Egg

Mix ingredients together, roll into balls, flatten with a fork. Bake for 8-9 minutes.
Optional add chocolate chips to the top before cooking.

Carrots

Hiromi Hughes recipe:

Carrot & Honey Vinegar
2 carrots grated, add salt then drain water
Vinaigrette:
1/2 garlic (grated)
1T Lemon
3T Vinegar
1/2t Honey
1/3t Salt
Dash of pepper
1T Olive oil
Optional: Raisens
Mix ingredients well then add to carrots.

Carrots and Tuna:
2 carrots grated
2T Vinegar
1Cup Tuna
Lemon
Salt
Pepper
Mix Well

Bourbon Street Chicken

Bourbon Street Chicken

2 lb boneless skinless chicken breasts
2 Tbs. oil (for frying)
4 Tbs. cornstarch

Sauce
1 garlic clove (minced)
1/4 teaspoon ginger
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon apple cider vinegar
1/2 cup water
1/3 cup soy sauce

Cut chicken breasts into bite-sized pieces, and lightly dust with cornstarch. I used a gallon ziplock baggie. Just toss chicken and cornstarch together. Heat oil in your wok or frying pan and fry chicken until lightly browned. Drain on paper towels and set aside.

In a separate bowl combine all sauce ingredients (I chose to NOT add the red pepper flakes since my kids are anti-spice... Oh who am I kidding- I don't like spice either). Pour into wok or frying pan and bring to a boil. Add chicken back to the pan, reduce the heat and simmer for 10 minutes.

Serve over rice!
(Made for cooking group in Feb)

Chicken Noodle Soup- Hold the Soup

Trina Kroetsch's
"Chicken Noodle Soup- Hold the Soup"

 

Ingredients:

• Salt
• 1 rotisserie chicken
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 medium onion, thinly sliced
• 2-3 carrots, cut into matchsticks
• 4-5 ribs celery from the heart, cut into matchsticks
• 2 small zucchini, cut into matchsticks
• Freshly ground black pepper
• 1 pound extra-wide egg noodles
• 1 tablespoon butter
• 1/2 cup flat leaf parsley, chopped (about a handful)
• 1/2 bag frozen peas, defrosted (10 ounces)

Preparation

Bring a large pot of salted water to a boil over high heat for the egg noodles.

Discard the skin from the chicken and remove the meat from the bones. Shred the chicken meat with your fingers or two forks and reserve.

Place a large skillet over medium-high heat with the EVOO, about two turns of the pan. Add the onion, carrots and celery to the pan and cook until the veggies begin to get tender, about 3-4 minutes. Toss the zucchini into the pan along with some salt and freshly ground black pepper, then cook another 2-3 minutes until all the veggies are tender.

While the veggies are cooking, drop the noodles into the boiling water and cook to al dente, according to package directions. Drain the noodles and return them to the pot they were cooked in. Add the butter and parsley to pot and give everything a good toss to melt the butter and coat the noodles. 

Add the shredded chicken and peas to the pan with the veggies and cook until the chicken is heated through. 

To serve, spoon some noodles into bowls and top with the chicken and veggie mixture.

Cream Corn

We are not fans of canned cream corn but this one is great!

 Ingredients

• 2 (10 ounce) packages frozen corn kernels, thawed
• 1 cup heavy cream
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons butter
• 1 cup whole milk
• 2 tablespoons all-purpose flour
• 1/4 cup freshly grated Parmesan cheese
• optional dash of red pepper or paprika

Directions

1. In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Chocolate Ice Box Dessert

Chocolate Ice Box Dessert

Sometimes called Rocky Road or Mother’s Day Dessert

1/2 c butter

2 c powdered sugar

2 egg yolks

Cream and beat real well

Then add to the above

1 c chocolate syrup (Hershey’s)

2 c miniature marshmallows

Then beat 2 egg whites real stiff and fold it into the above.

 Mix in 1 tsp vanilla

 Add 1/2 c chopped nuts

Crush 20 graham cracker squares in blender and sprinkle them in a square brownie pan.  Use half of cracker crumbs on bottom of pan and the other half on the top after you put the above mixture in the pan on top of the graham crackers you have put on the bottom. 

Chill for at least three hours but overnight is even better. 

Serve with a dollop of whipped cream on top.

 

Tamale Pie

Quick Tamale Pie

1 sm package cornbread mix (or make a 6 muffin portion if using corn meal)
1/2 or 1 pound ground beef (I used 1 pound)
1/4 C chopped onion
1 (15 oz) can chili con carne (chili with meat)
1/2 or 1 cup grated cheese

Mix up cornbread mix as directed and pour evenly into bottom of a greased 9x9 baking pan. (The recipe calls for 1/2 C chopped black olives to be mixed into the batter)
Brown ground beef & onion. Drain fat & mix in can of chili con carne.
Pour meat mixture evenly over top of cornbread batter.
Top with grated cheese
Bake 350 for 20 - 30 Minutes.

Fruit Dip

Fruit Dip

Combine:
1 -8oz. pkg. Cream cheese
1/2 c. brown sugar
1/4 c. white sugar

Mix until smooth.

Optional Add:
1/2 bag Heath toffee chips

Refrigerate & dip to your heart's content.

Curried Chicken

Curried Chicken

 

Abt 2 lbs chicken breasts (boneless & skinless) cut up into bite size pieces 

2 large onions chopped

1 1/2 granny smith apples peeled, cored and diced

1 med red pepper seeded and thinly sliced

3 tsp mild curry powder

1 tsp paprika

salt & pepper to taste

1 1/2 cans cream of mushroom soup

1 cup whipping cream - unwhipped

2 oz butter

 

Cut onions, red pepper & apple finely.  Fry with curry powder and paprika in butter until onion is transparent - not brown.  Set aside.  Cut chicken.  Set aside.  Mix cream with mushroom soup salt & pepper. Mix all together.  You can either continue to simmer on the stove top for 2 hours in large saucepan or butter a large casserole dish and cook uncovered in ovenat 350F for 2 hours.  Serve with rice.

Tastes even better the 2nd day and freezes well! 

Indian Chicken

Johanna Aneca's Recipe

Use either boneless, skinless chicken thighs or breasts.
-salt and pepper chicken. Dip in cornstarch then in egg.
Fry until browned.

Sauce: (9x13 pan)
2 cups of sugar
1 cup vinegar
1 cup water
8 Tbsp of Ketchup
3 to 4 Tbsp of soy sauce.
2 chicken boullion
 2 tsp garlic salt
2 Tbsp cornstarch

Whisk in a pot and bring sauce to a boil on the stove.
Pour over chicken and Bake covered at 350 for 45-50 min until bubbling around the edges.

Sticky Chicken

Sticky Chicken from Brooke Kelly

1/2 cup chili sauce (can substitute ketchup)
1/4 cup teriaki sauce
1 T lime juice
1 t sesame oil
2 garlic cloves ( 1 1/2 t bottled garlic)
1 teaspoon grated ginger
1T brown sugar
2 green onions

Mix together the chili sauce, teriaki sauce, lime juice, sesame oil, garlic, and ginger.

Brush some of the mixture on 4 chicken breasts.

Place 1 t vegetable oil in frying pan and heat.

Reduce heat to med-low and add chicken, turn occasionally for 8-10 minutes

Pour the rest of the mixture in to the pan, sprinkle with 1 T brown sugar bring to a boil stirring often. Stir in 2 green onions. Enjoy!

Walnut Maple Blondie Brownie

Ingredients:

1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 c flour
1/2 c walnuts
2/3 c melted margarine
2 c brown sugar
2 eggs
2 TBSP vanilla
1 c white chocolate chips

Preheat oven to 350 degrees.
Combine baking powder, soda, and salt to flour, add chopped nuts.
Then in a seperate bowl combine brown sugar and melted margarine. Then combine flour mixture and add white chocolate chips.

9x13 greased pan, 30-35 min.

Sauce:

3/4 c real maple syrup
1/2 c butter
3/4 c brown sugar
1/4 c walnuts
1/4 c heavy cream

mix syrup and butter in pan until melted, add brown sugar and cream. Then add walnuts. When getting ready to serve, pour over brownies.

Japanese Chicken Wings

Ingredients:

drumettes
flour
eggs
oil or butter
soya sauce
water
sugar
vinegar
cornstarch


Heat oven to 350, dip drumettes in egg and then in flour and fry them on a fry pan with oil or butter. Once fried put them in a cake pan. Cook them at 350 degrees for 1 hour.

Sauce:
9 tbsp soya sauce
9 tbsp water
3 c. sugar
1 1/2 c. vinegar

bring ingredients to a gentle boil in pan and thicken with cornstarch and water mixture (after cornstarch is in, keep it on medium high heat for about 2 minutes to give it time to thicken) pour some over wings 10 minutes before they are done. serve with rice (remainder sauce is for the rice).