Justin's Beef Yakasoba
Justin Hubbs
1 pound thinly sliced beef, cut for stir fry
1 med. Green cabbage head, chopped
2 1/2 inch piece of fresh ginger root, peeled and chopped finely
1 med. White onion, chopped
4-6 med. Carrots, chopped
2 Tbls Sesame oil, (veggie oil can be substituted)
1/4 C Soy Sauce
2 Tbls Teriyaki sauce
Cooked Spaghetti noodles, enough for your family
Other veggies as desired
(peppers, mushrooms, zucchini)
Heat oil to a high heat. Add finely chopped ginger. Allow to cook for a couple of minutes, then add beef to brown. When beef is all the way brown, add onion. Add Soy Sauce and Teriyaki to beef, then add cabbage and veggies. You may have to add the cabbage a little at a time and allow it to cook down before adding the rest.
Justin likes to add a little bit of pepper to taste and some Japanese friends of ours add a hot pepper also. Adjust this dish to your taste. Try chicken or shrimp Yakasoba too!
Honey Ginger Chicken Marinade
Allicia Hubbs
You can use this over cut up chicken pieces or with a whole chicken in a baking bag.
Chicken pieces or whole chicken
Marinade:
1 cup of honey or 1/2 cup honey and 1/2 cup molasses
1 inch piece of fresh ginger, diced finely or grated
4 tsp. Of Soy Sauce
1/2 cooking oil
3-4 minced garlic cloves
Salt and pepper to taste
Optional: 2 tsp Sesame Seeds
Mix honey and oil together well. Add ginger, Soy Sauce, and other seasonings. Poor over chicken pieces and allow to marinate at least 2 hours.
Cook chicken in marinade in baking dish at 350 degrees for 35-40 minutes depending on chicken size. This is also a good marinade for grilling, and I have also used this marinade over Lil' Smokies sausages for an appetizer.
Chicken Kelaguen
Liz Quintanilla
1 whole chicken (broiled or BBQ)
5-6 lemons
1-2 diced green onions
Hot boonie peppers to taste
1/2-1 C grated fresh coconut
Salt to taste
Debone chicken and dice. Make a sauce of squeezed lemon juice, salt and minced onion. It should be slightly tangy. Add peppers and grated coconut.
Serve with steamed rice or tortillas.
Pancit
Liz Quintalla
1 med sliced onion
4-5 cloves minced garlic
2 pkgs. bihon noodles
1 lg. Green Bell pepper
2-3 sliced carrots
Small head of cabbage
3 Tbs. oil
Chicken or beef cubed
Salt, pepper and soy sauce to taste
Sauté onions and meat, cover 5-10 minutes. Add noodles and 1 Cup water (you may want to add the water a little at a time so the noodles don't stick), stir constantly until noodles start separating. Add veggies, salt, pepper and about 1/3 cup soy sauce.
Ecuadorian Chicken
Recipe by Dale Knuth
1 pkg. boneless, skinless chicken breasts
2 Tbls cooking oil
1 each red, green and yellow bell pepper, diced
1 small onion, diced
1/2 C raisins
1-2 Tbls Cajun seasoning, to taste
6-8 cups cooked rice
Cook your rice and have it ready to use. Brown chicken in cooking oil and add onion. Add peppers and seasoning. Add 1/2 the cooked rice and the raisins. Cover and allow to cook 5-7 minutes. You can add more cooked rice if needed. Serve with remaining rice.
I have heard the perfect dessert for this dish is Flan.
Stuffed Meatloaf
Recipe shared by Marquita Mundell
2 pkgs extra lean ground beef
2 cups oats or bread crumbs
1 box Stove Top Stuffing Mix
1 can tomato sauce
1-2 eggs
Seasoning salt to taste
Topping:
1/2 C ketchup
2 Tbls mustard
1/2 C brown sugar
Water as needed
In a large bowl. Mix hamburger, oats, tomato sauce, eggs and seasoning salt. Set aside. Make Stove Top Stuffing according to package directions ( I like the corn bread style). When stuffing is done, lay out a large piece of wax paper. Make a layer of hamburger and layer stuffing on top of it. Roll together like a jelly roll. If this method doesn't work for you, layer it in the bread pan. Mix topping ingredients together to a ketchup like consistency and pour over your meatloaf. Bake at 350 degrees for 1 hour.
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