May 20th, 2007 by alice
Tags: Bbq, Bulgogi, Korean, Marinated, Meat
INGREDIENTS
- 1lbsirloin tip steaks or rib eye steaks, sliced very thin
- 3tablespoonssoy sauce
- 1 1/2tablespoonswater
- 1tablespoonsugar
- 1 1/2tablespoonssesame seed oil
- 1teaspoonroasted sesame seeds
- 1bunchgreen onions, finely sliced
- 1clovegarlic, minced
- 1/2teaspoonblack pepper
- korean redchili powder, gochu garu,to taste very hot (optional)
- 4cupssticky rice, cooked(”Pahp”)
- 2bunchesromaine lettuce, thick stems removed
DIRECTIONS
- Cut the meat into thin bit-size 1″ x 2″ wide strips.
- Combine the remaining ingredients in a separate bowl.
- Add the meat to the marinade, one slice at a time; blend thoroughly.
- Let stand for at least one hour (preferably overnight) in the refrigerator.
- Barbecue beef over hot coals (or in an electric skillet) until done, but do not overcook.
- Serve hot by placing a piece of meat and some”Sticky-Rice” in a lettuce leaf– roll up the lettuce leaf and eat.
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May 20th, 2007 by alice
Tags: Chicken, Prosciutto, Wrapped
INGREDIENTS
- 4teaspoonsDijon mustard
- 4slicesprosciutto
- 2skinless chicken breasts
DIRECTIONS
- Preheat oven to 200 degree Celsius.
- Spread 2 teaspoons mustard over each chicken breast.
- Wrap 2 slices prosciutto around each breast and secure with a toothpick if necessary.
- Place chicken into a small baking dish and bake for 20 minutes or until chicken is cooked through.
- Serve with mixed vegetables.
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May 20th, 2007 by alice
Tags: Butterflake, Rolls
INGREDIENTS
- 6 rhodes texasrolls, thawed but cold
- butter, softened
- nonstick cooking spray
DIRECTIONS
- Make 5 or 6 cuts deep into roll cutting nearly to the bottom.
- Squeeze butter or margarine into each slice and dust with flour, if desired.
- Place roll in muffin tin cup sprayed with non-stick cooking spray.
- Cover with sprayed plastic wrap, and allow to rise until double in size.
- Remove wrap and bake at 350°F (175°C) for 15 to 20 minutes.
- Immediately place rolls on cooling rack.
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May 20th, 2007 by alice
Tags: Salad, Winter
INGREDIENTS
-
Glazed Pecans
- 1cupwhole pecans
- 4tablespoonsbutter
- 1/4cuplight corn syrup
- 1dashsalt
-
Dressing
- 1/2cupwalnut oilor olive oil
- 1/4cupcider vinegar
- 2tablespoons mincedshallots
- 2tablespoonslemon juice
- 1tablespoonmaple syrup
- 1/4teaspoonsalt
- 1/4teaspoonfresh ground pepper
-
Salad
- 1headred leaf lettuce
- 1headbibb lettuce
- 1cupwatercress leaves
- 2mediumred delicious apples
- lemonwater or orange juice, for dipping apples
- 3/4cup glazedpecans
- 3/4cupblue cheese, crumbles
- 1smallred onion, thinly sliced
- 1/4cupdried cranberries
DIRECTIONS
- Glazed Pecans: Melt butter, syrup and salt; add pecans and stir together; spread on baking sheet and bake at 250° for 45-60 minutes, stirring every 15 minutes.
- Remove to waxed paper to cool; chip into pieces and set aside or store in air-tight container.
- Dressing: Place all ingredients in a small jar with a tight-fitting lid and shake until combined; refrigerate until needed.
- Salad: Tear lettuce into bite-sized pieces and mix with watercress in a large salad bowl; cut apples into thin wedges (dip in lemon water or orange juice); add onions, pecans, bleu cheese and cranberries; drizzle with salad dressing and toss to combine.
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May 20th, 2007 by alice
Tags: Caesar, Potatoes
INGREDIENTS
- 1envelope good seasons gourmetcaesar salad dressing, mix or Good Seasonings Italian salad dressing mix
- 1/4cupvinegar
- 1/4cupoil
- 1 1/2lbsred potatoes, cut in chunks
- 1mediumred pepper or green pepper, cut into pieces
- 1mediumonion, cut into pieces
DIRECTIONS
- Prepare salad dressing mix as directed on envelope with vinegar and oil, omitting water.
- Toss remaining ingredients with dressing mixture.
- Spoon evenly onto double layer of heavy-duty aluminum foil to form tightly-sealed pouch.
- Grill over medium coals 30 to 35 minutes or until tender, turning halfway through grilling time to prevent burning.
- Oven Method: Prepare as directed except for grilling.
- Spoon evenly into 10×15x1-inch baking pan lined with foil.
- Bake at 400°F (205°C) for 40 minutes or until tender.
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