My Home Recipe

Ingredients :
3/4 lb. flank steak
1 tsp rice wine
Pinch sugar
2 tbsp soy sauce
1 piece ginger root, minced
1/4 tsp pepper
1 tsp cornstarch
2 tbsp oil
1/4 cup chicken broth
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp sugar
2 tbsp ketchup
1/2 cup oil
12 green onions, sliced
1 large green pepper, seeded, cut into strips
2 ripe tomatoes, seeded, cut into wedges

How To Cook :

1. Cut flank steak into thin strips about 2 inches long.
2. In a large bowl, combine wine, sugar, soy sauce, ginger, pepper, cornstarch, and oil.
3. Add meat strips and toss to coat. Let marinate for 30 minutes.
4. In a small bowl, combine the broth, cornstarch, soy sauce, sesame oil, sugar and ketchup; set aside.
5. Place wok over high heat and add 1/4 cup of oil. Stir-fry beef for 2 to 3 minutes.
6. Remove with a slotted spoon and transfer to a large bowl.
7. Add remaining 1/4 cup of oil and heat.
8. Add green onions and green pepper and stir-fry for 1 minute.
9. Add tomatoes and stir-fry for another minute.
10. Add broth mixture and cook for 1 minute, or until it thickens slightly.
11. Add beef and mix well.

Ingredients:
1 pound flank steak — (1 to 1/2)
1 cup ricotta cheese
fresh parsley — diced
garlic powder — to tasteonion powder — to taste
1/2 cup mozzarella cheese
1 cup fresh spinach — washed and cleaned

How to Prepare:

1. Pound flank steak out to create a thin layer, sprinkle with meat tenderizer and let sit.
2. Mix ricotta, parsley and spices.
3. Spread on steak in a thin layer. Top with spinach leaves and sprinkle with mozarella.
4. Roll up tightly and tie up the ends (or pierce with Kabob holders).
5. Bake in 375 degree oven for about 30 - 45 minutes. Slice into rolls.

*Optional–serve with red sauce for topping. This gives it a manicotti type feel.

Ingredients :
10 chicken wings
1 tbsp cornstarch
1 tsp sugar
1 tsp salt
1 tsp light soy sauce
1/2 tsp five spice powder
1/2 cup all-purpose flour
3 tbsp cornstarch
2 tbsp vegetable oil
1/2 tsp baking soda
1/2 tsp salt
1/2 cup water
1 egg
Vegetable Oil

How To Cook :

1. Cut each chicken wing at joint to make 2 pieces.
2. Cut skin and meat loose from narrow end of bone; push meat and skin down to large end of bone.
3. Pull skin and meat down over end of bone to form a ball.
4. Mix 1 tbsp cornstarch, the sugar, 1 tsp salt, the soy sauce, and five spice powder; sprinkle over chicken drumsticks.
5. Cover and refrigerate 30 minutes.
6. Heat vegetable oil (1 ½” deep) in wok to 350 degrees.
7. Mix flour, water, egg, 3 tbsp cornstarch, 2 tbsp vegetable oil, the baking soda and 1/2 tsp salt.
8. Dip ball end of each drumstick into batter.
9. Fry 5 drumsticks at a time until light brown, turning 2 or 3 times, 4-5 minutes. Drain on paper towel.
10. Increase oil temperature to 375 degrees.
11. Fry drumsticks all at one time until golden brown, about 2 mins.
12. Drain on paper towel to absorb grease.

Ingredients:
2 pounds lean ground beef
2 eggs
1/4 pound wild rice
1 can Campbells family sized tomato soup
3 large green peppers
salt, pepper, onion, garlic, to taste

How to Prepare:

1. Cook wild rice for approx. 1 hour.
2. Mix hamburger, rice, eggs seasonings in a large bowl.
3. Mold mixture into 6 large meatballs.
4. Brown meatballs in a skillet.
5. Core and halve peppers and arrange in a large bowl.
6. Put browned meatballs in pepper halves.
7. Pour tomato soup over them(add one cup water if desired.
8. Cook in microwave for 30+ minutes on half power.
9. Serve by breaking up dry meatballs and pouring sauce over them.

Ingredients:
10 ounces orange roughy fillets — or any mild fish - 2 fillets
4 tablespoons mayonnaise
2 tablespoons ground pecan meal
McCormack’s Old Bay Style Seafood seasoning

How to Prepare:

1. Preheat the oven to 400 degrees.
2. Spray a baking dish with Pam, or brush with a light coating of oil.
3. Place the filets in the pan, and sprinkle with a little of the seafood seasoning, then turn over and
   season the other side as well.
4. Spread each filet with 2 T mayo (or slightly less to taste, but it should be a fairly thick coating), and sprinkle with 1 T. pecan meal.
5. Bake for approximately 15-20 minutes, or until fish turns opaque and flakes.

Ingredients:
1 pounds ground beef — (1 to 2)
3 tablespoons hot Salsa or Picante sauce
2 tablespoons chili powder
2 tablespoons ground red pepper
1 tablespoon ground cumin
2 teaspoons black pepper
2 teaspoons salt
1 egg
1 cup shredded monterey
jack cheese — or pepper jack

How to Prepare:

1. Preheat oven to 400 degrees.
2. Mix all ingredients together in a large bowl until evenly distributed.
3. Any Mexican spices may be substituted for the chili powder, red pepper and cumin.
4. Shape into loaf in a 13″x9″ baking pan or in a loaf pan.
5. Bake at 400 for about an hour, or until fully cooked.
6. Pour off any fat that drains out.
7. Garnish with shredded cheddar cheese and sour cream, and serve with salsa.

Ingredients:
1 pound lean pork shoulder — or tenderloin
1 tablespoon hot chili powder — or mild
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground oregano
2 tablespoons olive oil
2 tablespoons water
1 teaspoon red pepper flakes
1/2 teaspoon garlic powder

How to Prepare:

1. Roughly chop pork then process in pulses in a food processor until very fine.
2. Add remaining ingredients and pulse to blend thoroughly.
3. You want almost a pate/paste consistancy.
4. Refrigerate covered overnight to allow flavors to blend.
5. Form into patties or crumbles and fry until cooked through. Cook thoroughly.

Ingredients:
3 pounds lean pork shoulder — cut into bite-sized pieces
1 large head of cabbage — cut into chunks
1 large onion — cut into 1″ pieces
1 teaspoon salt
1/2 teaspoon black pepper
3 each whole cloves
1/8 teaspoon nutmeg
6 ounces diet rite or other diet cola
1 teaspoon caraway seeds
6 ounces beef broth

How to Prepare:

1. Preheat oven to 300f.
2. In an oven proof pan with a tight fitting lid, saute onion in bacon grease until slightly translucent.
3. Add pork cubes and saute for 5-6 minutes or until they change colors.
4. Then add the cabbage and remaining ingredients.
5. Bring to a simmer, cover tightly with lid.
6. Place in oven and let cook for 3-4 hours.
7. You can strain the juices out and reduce them and serve with the dish or just use a slotted spoon and serve as-is.
8. Serve in a bowl with a dollup of sour cream on top.

Ingredients:
1 large chicken breast, diced
1 T chopped onion
½ green pepper,
chopped salt,
pepper,
onion powder,
nutmeg to taste
2 cloves garlic,
sliced or crushed jalapeno pepper,
chopped (optional)

Sauce
4 oz cream cheese
2 T heavy cream
2 T butter
1 T cheese Whiz pimento flavor

Enchiladas
2 eggs
2 T heavy cream
½ t salt
1 t baking powder
1 sachet sweetener
2 t oil

How to Prepare:

1. Saute chicken in olive oil/butter mix until almost done.
2. Add onion, green pepper and spices and sauté until vegetables are cooked.

Sauce directions:

1. Mix together in blender adding just enough water to get a sauce consistency.
2. When chicken/vegetables are cooked through, add sauce and heart through. Remove from heat and keep warm.

Enchilada directions:

1. Whisk all together and using a bit at a time cook crepe fashion in hot pan.
2. This recipe made 4 good sized crepes.
3. Fill each crepe with ½ c chicken mixture and roll crepe and put seam side down in baking dish.
4. When all are rolled, cover with any extra sauce and grated cheese.
5. Bake for about 15 minutes until cheese is melted.

Ingredients:
4 chicken breasts
1 can condensed cream of mushroom soup
1/4 cup water
1 small white onion
1 pkg whole baby portabella mushrooms
2 cloves garlic
4 slices of bacon
1 cup shredded white cheddar cheese
olive oil
salt
pepper
garlic powder

How to Prepare:

1. Rinse chicken breasts and place into a baking dish. Sprinkle with salt, pepper, and garlic powder.
2. Add about 2 tbsp of oil to a frying pan on medium heat and add chopped garlic cloves.
3. Sautee, but do not brown the garlic. Add mushrooms and brown. Set pan aside to cool to room temperature.
4. Mix soup with 1/4 cup of water and whisk. Add sauteed mushrooms to the soup mixture.
5. Spoon 2 tbsp over each breast and spread evenly over entire breast.
6. Place 2 sliced raw onion rings over each breast and cover each breast with a slice of raw bacon (cutting each slice in half makes it easier to cover the entire breast).
7. Place into 400 degree oven until meat is no longer pink and bacon is browned and slightly crisp. About 45 minutes.
8. Remove dish from oven and cover each breast with 1/4 cup of cheese.
9. Place under broiler until cheese bubbles and is slightly browned.