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Chinese barbeque pork
The best pork barbeque
Ingredients
3 pounds boneless pork shoulder
1/4 cup powder sugar
2 tspn salt
1/2 tspn five spice powder
1/4 tspn white pepper
1/2 tspn sesame oil
1 tblspn rice wine
1 tblspn hoisin sauce
1 tbspn soy sauce
2 tspn molasses
1/8 tblspn red food coloring
3 cloves minced garlic
2 tblspn honey
1 tblspn hot water
1/4 cup powder sugar
2 tspn salt
1/2 tspn five spice powder
1/4 tspn white pepper
1/2 tspn sesame oil
1 tblspn rice wine
1 tblspn hoisin sauce
1 tbspn soy sauce
2 tspn molasses
1/8 tblspn red food coloring
3 cloves minced garlic
2 tblspn honey
1 tblspn hot water
Directions
- Mix all of the ingredients together
- Refrigerate for a day
- Bake it in 475 F/ 246 C for 1 hours
- Slice thinly and serve it with cooked rice and veges
Prep Time: 10 minutes- Refrigerate for a day
- Bake it in 475 F/ 246 C for 1 hours
- Slice thinly and serve it with cooked rice and veges
Cook Time: 60 minutes
Total Time: 1 hours, 10 minutes
Number of Servings: 4
Yield:
Style: Asian, Chinese
Thai beef salad
Fresh and low calorie
Ingredients
Sliced beef steak
Sliced cucumber
Cherry tomatoes , cut into half
Sliced spring onion
Sliced fresh chillies
Cilantro
Thai Basil
Fesh mint leaves
Dressing :
Soy sauce
Fish sauce
Oil
Sugar
Lime juice
Crushed garlic cloves
Crushed peanuts
Sliced cucumber
Cherry tomatoes , cut into half
Sliced spring onion
Sliced fresh chillies
Cilantro
Thai Basil
Fesh mint leaves
Dressing :
Soy sauce
Fish sauce
Oil
Sugar
Lime juice
Crushed garlic cloves
Crushed peanuts
Directions
- Mix the dressing
- Marinate the beef in the half of the dressing for 30 minutes
- Sear the beef for 2 minutes
- Mix all of the ingredients together
- Sprinkle the crushed peanuts for garnish
Prep Time: 10 minutes- Marinate the beef in the half of the dressing for 30 minutes
- Sear the beef for 2 minutes
- Mix all of the ingredients together
- Sprinkle the crushed peanuts for garnish
Cook Time: 5 minutes
Total Time: 15 minutes
Number of Servings: 3
Yield:
Style: Asian, Thai
Bacon soup
In replacement for chicken soup for people who have sick people its good remedy.
Ingredients
2(1/4 c.) Vegetable rotini pasta
One Zucchini sliced
2 carrots(small side)(sliced how you bite sized)
1 Bacon chopped up how you want and added to soup,
water depending how many ppl your serving if just you 1/2 cup
salt based on taste
Herbs:
Oregano
Fennel
Flaked Parsley
One Zucchini sliced
2 carrots(small side)(sliced how you bite sized)
1 Bacon chopped up how you want and added to soup,
water depending how many ppl your serving if just you 1/2 cup
salt based on taste
Herbs:
Oregano
Fennel
Flaked Parsley
Directions
Use sauce pan, add water, use wooden spoon to keep everything happy.
add chopped bacon, some salt, put burner on.
getting hot add sliced carrots, now when boiling add zucchini reason why zucchini should boil after you added herbs reason being that zucchini easy food cook and it gets rather soggy.
add herbs, why I chose these three, because Oregano is good for immune system, Fennel good for stomach, and Parsley is good combo with these two herbs it like mint for your mouth.
take off heat your done, after you added enough salt to taste preference. if tastes good then your ready for eating.
add chopped bacon, some salt, put burner on.
getting hot add sliced carrots, now when boiling add zucchini reason why zucchini should boil after you added herbs reason being that zucchini easy food cook and it gets rather soggy.
add herbs, why I chose these three, because Oregano is good for immune system, Fennel good for stomach, and Parsley is good combo with these two herbs it like mint for your mouth.
take off heat your done, after you added enough salt to taste preference. if tastes good then your ready for eating.
Notes
If your truly sick this soup will help you recover, nose, mouth and pretty much make you feel better, what would been better, if you added some onions, and some celery. I couldn't get any because I don't have any money.
This would chicken soup re-placer, recommended to use turkey if you don't like bacon.
Prep Time: 5 minutesThis would chicken soup re-placer, recommended to use turkey if you don't like bacon.
Cook Time: 15 minutes
Total Time: 20 minutes
Number of Servings: 4
Yield: 6
Style: American, West Coast
CHAMPORADO
CHAMPORADO— is a homegrown Filipino breakfast and snacks food. NO filipino don’t know this food or has tried this food. So guys here’s the recipe
This is good to serve hot.
Ingredients
CHAMPORADO INGREDIENTS
1. At least 2 cups left over rice—good for one person
2. Chocolate or “Tableya” that bitter tasting round unmelted chocolate
3. Sugar to taste
4. About 3 tbsp Evaporated milk to coat the the rice and chocolate.
1. At least 2 cups left over rice—good for one person
2. Chocolate or “Tableya” that bitter tasting round unmelted chocolate
3. Sugar to taste
4. About 3 tbsp Evaporated milk to coat the the rice and chocolate.
Directions
In a deep pan bring to boil water about 3 cups. The water depends how much rice you put. Water measurement should be a little over more than rice measurement.
Then put unmelted hard bitter chocolate to the boiling water till chocolate dissolves and while doing that put also the left over rice to the boiling now melted chocolate. In the pan. Simmer the rice and chocolate till mixed for five minutes.
The chocolate rice should look like a little watery just like porridge.
After cooking get out the now chocolate rice and put it in a bowl or plate add sugar and milk. As desired or to taste. If u don’t like sugar u can omit sugar.
Now. that’s your Filipino champorado. Enjoy!, happy eating ur champorado
Prep Time: Then put unmelted hard bitter chocolate to the boiling water till chocolate dissolves and while doing that put also the left over rice to the boiling now melted chocolate. In the pan. Simmer the rice and chocolate till mixed for five minutes.
The chocolate rice should look like a little watery just like porridge.
After cooking get out the now chocolate rice and put it in a bowl or plate add sugar and milk. As desired or to taste. If u don’t like sugar u can omit sugar.
Now. that’s your Filipino champorado. Enjoy!, happy eating ur champorado
Cook Time: 15 minutes
Total Time: 15 minutes
Number of Servings: 1
Yield:
Style: Asian, Filipino
Avocado garlic butter
My sis just shared this on facebook. I can't wait to try it!
Ingredients
Ingredients
2 ripe avocados, pit and skin removed
1 to 2 garlic cloves, grated
3 Tbsp coconut oil, melted
1 Tbsp lime juice
1 tsp cumin
Small bunch of cilantro, roughly chopped
Sea salt, to taste
2 ripe avocados, pit and skin removed
1 to 2 garlic cloves, grated
3 Tbsp coconut oil, melted
1 Tbsp lime juice
1 tsp cumin
Small bunch of cilantro, roughly chopped
Sea salt, to taste
Directions
1. Cut the avocado in half, peel the skin and remove the pit.
2. Combine all the ingredients in a food processor until super smooth. Scrape down the sides as you go to ensure the mixture is consistent. Season to taste with sea salt.
3. Put a rectangular piece of aluminum foil on a cutting board. Put a piece of plastic wrap of the same size on top. Scoop the mixture onto the plastic wrap and fold the plastic wrap lengthwise, rolling it up a bit. Then, fold the aluminum foil and twist it in the opposite direction until it resembles a firm log.
4. Refrigerate (or freeze for a quicker result) for at least three hours to let the flavors infuse and the mixture to set.
Prep Time: 8 minutes2. Combine all the ingredients in a food processor until super smooth. Scrape down the sides as you go to ensure the mixture is consistent. Season to taste with sea salt.
3. Put a rectangular piece of aluminum foil on a cutting board. Put a piece of plastic wrap of the same size on top. Scoop the mixture onto the plastic wrap and fold the plastic wrap lengthwise, rolling it up a bit. Then, fold the aluminum foil and twist it in the opposite direction until it resembles a firm log.
4. Refrigerate (or freeze for a quicker result) for at least three hours to let the flavors infuse and the mixture to set.
Cook Time: 3 hours
Total Time: 3 hours, 8 minutes
Number of Servings: 12
Yield:
Style: American
Baked Chicken Breast w/Toasted Bread Crumbs and Shredded Cheese
I like it cause it tastes good and doesn't take a long time to make it.
Ever other week I fix it.
Ingredients
Chicken Breasts,Toasted Bread Crumbs and Shredded Cheese.
Directions
Put raw Chicken breasts in a storage bag and add Toasted Bread Crumbs(to which I toast the bread myself and grind up the slices of bread in the blender) and the Shredded cheese I also shred myself.
Shake bag until chicken is coated with crumb and cheese mixture.
Place Chicken in a baking dish of your choice and then coat the chicken with leftover crumb mixture.
Preheat oven to 425 degrees and bake for about an hour.
Shake bag until chicken is coated with crumb and cheese mixture.
Place Chicken in a baking dish of your choice and then coat the chicken with leftover crumb mixture.
Preheat oven to 425 degrees and bake for about an hour.
Notes
The side dishes are Julienne Potatoes and Mac Salad
Prep Time: 20 minutesCook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 6
Yield: 6 servings
Style: American, Northeast
Pork green chili
If you like burritos smothered in green chili,you'll love this.
Ingredients
1/2 lb. Pork
3 good size jalapenos
1/2 bell peper
1 tsp cumin
1/2 onion
14 ounce can diced tomatoes
1 tsp salt
1/4 cup cooking oil
1 Tbl spoon flour
3 good size jalapenos
1/2 bell peper
1 tsp cumin
1/2 onion
14 ounce can diced tomatoes
1 tsp salt
1/4 cup cooking oil
1 Tbl spoon flour
Directions
Chop pork into quarter inch chunks.
Heat cooking oil on medium heat.
Fry pork to golden brown.
Turn off heat.
Chop onion and peppers 1/8 inch square
Turn heat to pork on medium
Add cumin an salt....stir
Add flour..stir...This will add thickness to the soup.
Add onions,peppers,tomatoes and a tomatoe can of water.
Let simmer on low for 45 minutes.
Heat cooking oil on medium heat.
Fry pork to golden brown.
Turn off heat.
Chop onion and peppers 1/8 inch square
Turn heat to pork on medium
Add cumin an salt....stir
Add flour..stir...This will add thickness to the soup.
Add onions,peppers,tomatoes and a tomatoe can of water.
Let simmer on low for 45 minutes.
Notes
ENJOY
Prep Time: 15 minutesCook Time: 60 minutes
Total Time: 1 hours, 15 minutes
Number of Servings: 8
Yield:
Style: Latin American, Mexican
Quick and Easy Paella
Paella is one of those recipes that can be easily cooked at home but always brings back memories of sunny holidays in Spain or Italy....
Ingredients
About three cups of paella rice ( or arborio if more readily available)............ 2 pints of fish or chicken stock......(also a glass of white wine, if desired)......finely chopped large onion............3 cloves of garlic chopped........any fish of your choice preferably cod or hake which is easier to cut in large chunks that will hold their shape.......bag of frozen king prawns as fresh ones can be awfully expensive.......a large amount of fresh mussels which are inexpensive.....cup of frozen garden peas......a few threads of saffron, if available.....(overated as a flavour in my book).......lots of chopped parsley and lemon juice.....
Directions
Gently fry the chopped onion and garlic in three tablespoons of olive oil until onion is translucent........heat up the fish or chicken stock......three or four stock cubes stirred into boiling water can also be used........ pour the rice into the pan and coat thoroughly with the oil......start pouring in the stock little by little until it has been absorbed by the rice.....stirring continiously is important......at this point pour in the white wine, if using......turn heat down low and gently fold in the white fish, prawns, peas and saffron, if using........these will only take about 5 minutes to cook with the heat of the rice.......season with lots of black pepper and a little pink salt.......finally top with the mussels which should have been thoroughly de-bearded and cleaned.....discard any that have opened before adding the rest to the pan.......making sure heat is at it's lowest put the lid on and leave for about 10 minutes until mussels have opened........sprinkle with lots of lemon juice and parsley....leave the pan in the centre of your table and people can help themselves!.... Delicious!...
Notes
It's worth the bit of bother to cook this as you will be transported back to when you were soaking up the sun on your hols!!!!
Prep Time: 15 minutesCook Time: 60 minutes
Total Time: 1 hours, 15 minutes
Number of Servings: 6
Yield: 6-8 approx
Style: European, Spanish
Simple stir fry
Simple ham sliced stirfry - Cook noodles in some salted water -
Add oil to wok cook sliced mushrooms and chopped onion cook till lightly browned add chopped red and yellow pepper diced tear sliced ham add to the mushrooms and onion and peppers add chow main sauce to half cup fresh water and mix then add to the wok cook till sauce thickens and reduced by half serve hot enjoy
Ingredients
Peppers
Onion
Noodles
Chow main sauce
Cooked Sliced ham
Mushrooms
Water
Salt and pepper
Oil
Onion
Noodles
Chow main sauce
Cooked Sliced ham
Mushrooms
Water
Salt and pepper
Oil
Directions
Pan for the noodles wok and oil to cook the vegetables
Notes
Soya sauce or paprika can be added if want to make sturdy hotter
Prep Time: 15 minutesCook Time: 30 minutes
Total Time: 45 minutes
Number of Servings: 1
Yield: For one person
Style: European, UK and Ireland
Layered Veggie Tortellini Salad
I got this recipe from my Aunt and so good. I make again and again.
Ingredients
Ingredients:
1 package (16 ounces) frozen cheese tortellini
2 cups fresh broccoli florets
2 cups cherry tomatoes, quartered
2 celery ribs, finely chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded cheddar cheese
PARMESAN DRESSING:
3/4 cup mayonnaise
3 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons heavy whipping cream
1 teaspoon dried thyme
1 package (16 ounces) frozen cheese tortellini
2 cups fresh broccoli florets
2 cups cherry tomatoes, quartered
2 celery ribs, finely chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded cheddar cheese
PARMESAN DRESSING:
3/4 cup mayonnaise
3 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons heavy whipping cream
1 teaspoon dried thyme
Directions
Directions:
1. Cook tortellini according to package directions; drain and rinse in cold water. In a 2-1/2-qt. glass bowl, layer the tortellini, broccoli, tomatoes, celery, olives and cheddar cheese.
2. In a small bowl, whisk the dressing ingredients; spoon over salad, or serve alongside. Cover and refrigerate until serving.
Prep Time: 1. Cook tortellini according to package directions; drain and rinse in cold water. In a 2-1/2-qt. glass bowl, layer the tortellini, broccoli, tomatoes, celery, olives and cheddar cheese.
2. In a small bowl, whisk the dressing ingredients; spoon over salad, or serve alongside. Cover and refrigerate until serving.
Cook Time:
Total Time: 30 minutes
Number of Servings: 10
Yield: 10 servings
Style: American
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