My Home Recipe

Ingredients:
1.5lbs lean ground beef
1 cup diced onion
1 can (4oz) sliced mushrooms; drained
1lb bag frozen broccoli
flowerettes; thawed
1/2 bottle ragu alfredo sauce
salt, pepper and garlic powder to taste
extra parmesan cheese for the top

How to Prepare:

1. Brown ground beef with onions. Drain if needed.
2. Add salt, pepper and gralic powder to taste then add the mushrooms and broccoli.
3. Cover and let steam for about 5 minutes over medium heat, stirring occasionally.
4. Raise heat to high, pour on alfredo sauce* and let simmer 2-3 minutes to heat through.
5. Top with a sprinkle of parmesan cheese and enjoy!

Ingredients:
6 Ready made Crepes
Redi-Whip Cream Cheese
Nuts (optional)

How to Prepare:

1. Spread cream cheese over a Crepe and top with Redi-Whip and nuts if desired.

Ingredients:
1 8 oz package of cream cheese
1 cup slice almonds
1 1/2 tsps of Cinnamon
5 Splenda packets

How to Prepare:

1. Lay almonds slices on a cookie sheet and toast in a 350 degree oven for 5-7 mins.
2. Remove and let cool. combine almonds, cinnamon and splenda in a bowl and mix well.
3. Using a melon baller or small spoon take a glob of cream cheese and roll it in the dry mix, pressing the almonds in until they stick and glob is completely covered…
4. store in refrigerator in a tight container or covered in plastic wrap..
5. 1 pack of cheese makes about 10-15 snacks depending on how big you make em..
6. You could also make a large nut log for the holidays by adding the sweeten and cinnamon to the cream cheese and just covering the whole lump in the nuts and then just slice it to serve it!

Ingredients :
1 c Wheat starch
1 tbsp Peanut oil plus more to oil
1/4 c Tapioca starch
The wrappers
1 c Boiling water

How To Cook :

1. Combine the wheat starch and tapioca starch in a mixing bowl.
2. When the water reaches a boil immediately pour it into the flour and stir vigorously into a ball, with a wooden spoon.
3. The Hot boiling water cooks the starches.
4. Add the oil to the dough and mix together as well as possible.
5. The dough at this point is quite thick and lumpy.
6. While Hot, gather up the dough and knead on a lightly oiled surface until smooth and well blended, about 3 minutes.
7. It should feel a bit rubbery and putty-like.
8. Cover with a damp towel.
9. Dough is ready to make Ha Gow or Fun Gwau. Makes about 30.

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Ingredients:
Minced beef
1 can chopped tomatoes
1 1/2 tubes very low carb
tomato paste
100 ml V8 juice
minced garlic
olive oil
a little water (about 100 ml)
250 grams chopped
mushrooms

spices:
italian herbs (1 tablespoon) — onion powder, cumin, paprika, (1 tsp of each), a pinch of salt and pepper.

How to Prepare:

1. Brown the minced beef in one pan.
2. In another large pan, fry the garlic in the olive oil.
3. Then add the beef, the chopped tomatoes, the tomato paste, the V8 juice, the water, the
   chopped mushrooms and the spices.
4. Bring to the boil and simmer for an hour.
5. Make the revolution rolls from the recipe room for the buns. (I add a little carbolite bake
   mix to them for a better texture).
6. Spoon the sauce onto the rolls and add some shredded cheese and top with another roll.
7. You can also use the sauce as a spaghetti sauce on the mung bean vermacellie available from Chinese grocery stores.

Ingredients :
1 lb Chinese noodles (not canned)
1 tsp Hot Chili oil (or to taste)
3 1/2 tb Dark brown sesame oil
6 Green onions, sliced finely - on the bias, divided
3 1/2 tbsp Soy Sauce
2 tbsp Rice vinegar
Black sesame seeds, optional
2 tbsp Granulated Sugar (or to taste)
Fresh cilantro, optional
1/4 c BBQ Pork, optional

How To Cook :

1. Bring a generous amount of unsalted water to a boil.
2. Add the noodles (all at once) for approximately 2 minutes, or until al dente (toothy but
   firm).
3. Use chopsticks or two wooden spoons to separate noodles as they cook. Do not overcook.
4. Empty noodles into a large colander, then immediately flush with cold running water until cool.
5. Shake off excess water and drain for 15 to 30 minutes.
6. Combine sesame oil, soy Sauce, vinegar, Sugar and Chili oil; mix well.
7. Pour over noodles and use your hands to evenly distribute seasoned Sauce.
8. Work carefully so noodles don[t break.
9. Gently Spread Sauce over each strand and allow the noodles to fully absorb Sauce before
   eating.
10. Add all onions except 2 tbsps. Toss and mix to evenly distribute the onions.
11. Garnish with remaining onions, sesame seeds and cilantro, if desired.
12. Noodles taste best if they are allowed to sit and the flavors meld for a few hours before serving.
13. Serve refrigerated and cold, or at room temperature.

Ingredients:
2 tablespoons whole wheat flour
1/4 teaspoon pepper — freshly ground
4 boneless veal loin steaks (1 inch thick) — (4oz)
Vegetable cooking Spray
1 teaspoon Olive Oil
1/2 cup canned
no-salt-added beef broth — undiluted
1 1/2 tablespoons Capers
2 teaspoons Dijon Mustard
1/2 cup sour cream

How to Prepare:

1. Combine flour and pepper; dredge veal steaks in flour mixture.
2. Coat large nonstick skillet w/cooking spray; add oil.
3. Place over medium-high heat untilhot.
4. Add veal and cook 2 minutes on each side or until browned.
5. Remove from skillet. Drain and pat dry with paper towels.
6. Wipe drippings from skillet w/paper towel. Return veal to skillet.
7. Combine beef broth, capers and mustard; pour over veal.
8. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until veal is tender.
9. Transfer veal to serving platter and keep warm.
10. Bring broth mixture to a boil; cook, uncovered, over medium heat 5 minutes or until mixture is
    reduced by 1/2.
11. Remove from heat; add sour cream, stirring until blended. Spoon over veal.

Ingredients:
8 each red cabbage leaf — washed; raw
1 can black soy beans — drained
2 tablespoons lard — or shortening
1/4 cup chopped onion
1 pound ground beef
1 cup shredded lettuce
1/2 cup diced tomato
1 cup shredded cheddar cheese
1 Tablespoon chili powder — divided
2 teaspoons cumin powder — divided
1 tablespoon dried oregano — divided
1 each salt and pepper — to taste

How to Prepare:

1. In a food processor, process drained beans with 1/2 the seasonings until desired consistency is reached.
2. Heat lard in a skillet and fry processed, seasoned beans over low heat for about 7-8 minutes or until warmed through and creamy looking.
3. Fry ground beef with remaining seasonings until cooked through.

Assemble tostadas:

1. lay out cabbage leaves (you need firm leaves).
2. Spread with the refried beans, then the meat, onion, lettuce, tomato then top with the cheese.
3. This makes 8 large tostadas -you can also skip the leaves and add a layer of sour cream,
   guacamole and salsa to make a layer dip that’s great with pork rinds.

Ingredients :
40 Won ton
1 tbsp Thin soy Sauce
2 qt Water
2 tbsp Oyster Sauce
1 1/2 tbsp Sesame oil
1 Green onion, chopped

How To Cook :

1. In a large saucepan bring 2 quarts water to a boil.
2. Add won ton and boil for 5 minutes; then, remove with a Chinese strainer or colander.
3. Put the cooked won ton in a deep serving bowl, and add all other ingredients except the green onion, and mix carefully.
4. Garnish with the chopped green onion.

Ingredients :
1 lb skirt beef steak
1 c teriyaki sauce
2 tbsp soy sauce
1/2 tsp ground ginger
1 tsp ground black pepper
1/2 tsp fresh minced garlic
2 tbsp oyster sauce
1 tbsp black bean sauce
1/4 cup sesame oil
4 oz onion (1/4″ jullienne”)
6 oz broccoli florets

How To Cook : 

1. Cut skirt steaks into 1″ cubes and combine all above ingredients in mixing bowl.
2. Mix thouroughly and let marinate for at least a half hour at room temp. Refrigerate until needed.

When ready to cook:

1. seperate beef only from marinade (save everything else).
2. In a wok, heat up about a 1/4″ of olive oil.
3. add beef and cook 3/4 done.
4. Add marinated vegetable (broccoli and onion).
5. cook until beef is done, then add approximately 1 cup (or as much as desired) of marintate to beef and veggies.
6. Cook over low flame to slight boil.
7. Serve over rice with wonton noodles around edge of plate (or pasta bowl)