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Glo's Sausage Fried Rice

INGREDIENTS

• 1 pound ground pork sausage
• 5 eggs, beaten
• 3 tablespoons vegetable oil
• 1/2 head cabbage, cored and shredded
• 3 carrots, chopped
• 6 cups cooked white rice, cold
• 1/4 cup soy sauce, or to taste
• 1 (14.5 ounce) can bean sprouts, drained
• 1 (6 ounce) package frozen green peas, thawed
• ground black pepper to taste
• 3 green onions, chopped

DIRECTIONS

1. In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and remove sausage from the pan. In the same pan, using the remaining coating of grease from the sausage, scramble the eggs, stirring frequently until cooked through. Set aside.
2. Heat the oil in a very large skillet or electric skillet over medium-high heat. Stir fry the cabbage and carrots just until the cabbage has wilted. Add the cold rice, and fry, stirring so that there are no clumps. Mix in the sausage and pour in some soy sauce. Stir in bean sprouts, peas, and eggs, mixing well so there are no big chunks of egg. Season with pepper, and stir in green onions just before removing from the heat. Adjust soy sauce to taste, and serve.

Source: All Recipes

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Italian Cooking at Olive Nation

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Bicol Express Recipe

Ingredients:

• 1/4 kilo pork, thinly sliced

• 1 cup Baguio beans

• 3 cups long chili or jalapeno peppers

• 1 onion, minced

• 1 head of garlic, minced

• 1 cup coconut milk

• 1 cup coconut cream

• 2 tablespoons of cooking oil

• Salt to taste

Cooking Instructions:

• In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.

• In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.

• In another pan, sauté minced garlic and onion.

• Add to the sauté the browned pork.

• Then add the coconut milk, bring to a boil and simmer for 10 minutes.

• Add the chili peppers, Baguio beans and cook until dish gets a little dry.

• Add the coconut cream and simmer until the sauce thickens.

• Salt to taste.

Source: Filipino Recipes

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Barbecued Bean Dip Recipe

Ingredients: 1/2 cup canned vegetarian baked beans 3 tablespoons pasteurized process cheese spread 2 tablespoons regular or hickory smoke barbecue sauce Green onion piece and red bell pepper triangles 2 large carrots, cut into diagonal slices 1 medium red or green bell pepper, cut into chunks

Preparation: 1. Place beans in small microwavable bowl; mash slightly with fork. Stir in process cheese spread and barbecue sauce. Cover with vented plastic wrap. 2. Microwave on HIGH 1 minute; stir. Microwave 30 seconds or until hot. Garnish with green onion and bell pepper cutouts. Serve with carrot slices and bell pepper chunks.

Source: Recipe

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Sweet and Sour Chicken

Ingredients:

1 pound boneless, skinless chicken breasts
3/4 cup baby carrots
1 cucumber
1/2 red bell pepper
1 garlic clove

Marinade:
2 tsp Chinese rice wine or dry sherry
1 tsp cornstarch
Batter:
1 - 2 eggs, lightly beaten
3 TB potato starch*

Sauce**:
4 1/2 TB rice vinegar
1 1/2 TB black rice vinegar
3/4 cup water
3 TB tomato paste
4 1/2 TB brown sugar
3/8 tsp chile sauce, or to taste
1 1/2 tsp cornstarch mixed with 6 teaspoons water

3 1/4 cups oil for deep-frying and stir-frying Directions: Cut the chicken into 1/2-inch cubes. Marinate in the rice wine or sherry and cornstarch for 30 minutes. While the chicken is marinating, prepare the vegetables: mince the garlic clove, peel and cut the cucumber into thin slices, and cut the red pepper into cubes. Chop the baby carrots. Bring a large pot of water to boil and blanch the carrots briefly in the boiling water. Drain thoroughly. In a small saucepan, add the ingredients for the sweet and sour sauce and bring to a boil. Turn the heat to low and keep warm. To deep-fry the chicken: Preheat 3 cups of oil to 350 - 375 degrees Fahrenheit. While waiting for the oil to heat, brush the chicken cubes with the beaten egg and dip in the potato starch to cover. Deep-fry the dredged chicken pieces in batches, being careful not to overcrowd the wok. Deep-fry for 3 - 4 minutes until the chicken turns golden brown. Drain on paper towels. To deep-fry the chicken a second time if desired: bring the oil temperature up to 400 degrees Fahrenheit. Deep-fry the chicken in batches, very briefly for less than a minute, until the chicken turns brown. Drain on paper towels. Drain all but 2 tablespoons oil from the wok. When oil is hot, add the garlic and stir-fry briefly until aromatic. Add the carrots. Stir-fry for about 1 minute, then add the red peppers. Add the cucumber or save to use as a garnish. Bring the sauce back up to a boil and add to the wok, mixing with the vegetables. Add the chicken. Heat through and serve over rice. Garnish with the cucumber if desired.

Source: CHINESE FOOD

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Crunchy Cherry Party Mix

INGREDIENTS

• 4 cups bite-size corn or rice square cereal (such as Corn or Rice Chex)
• 2 cups bite-size wheat square cereal (such as Wheat Chex)
• 2 cups broken whole grain Melba toast
• 2 cups small fat-free pretzel twists
• 3 tablespoons margarine or butter, melted
• 1 tablespoon Worcestershire sauce
• 2 teaspoons chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon ground red pepper
• 1 1/2 cups dried tart cherries

DIRECTIONS

1. Put corn or rice cereal, wheat cereal, Melba toast and pretzels in a large bowl; stir to mix.
2. In a glass measuring cup or small bowl, stir together melted margarine or butter, Worcestershire sauce, chili powder, garlic powder, onion powder and ground red pepper. Drizzle over cereal mixture. Toss to coat. Spread cereal mixture in a 15x10x1-inch (or 13x9x2-inch) baking pan.
3. Bake in a preheated 300-degree oven about 25 minutes, stirring every 7 to 8 minutes.
4. Remove from oven; stir in dried cherries. Pour onto aluminum foil to cool completely.
5. Store in a tightly covered container for up to 1 week.

Source: Japanese Food

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Broiled Mochi with Nori Seaweed

INGREDIENTS

• 8 frozen mochi squares
• 1/2 cup soy sauce
• 1 sheet nori (dry seaweed)

DIRECTIONS

1. Preheat oven to 450 degrees F (275 degrees C).
2. Dip mochi into soy sauce, then place on a baking sheet. Let bake for about 5 minutes, or until heated through.
3. While mochi is cooking, cut the dried seaweed into 8 strips. Place these strips in a large frying pan over medium heat. When they are warmed, after approximately 1 to 2 minutes, remove them from the heat.
4. Wrap each mochi cake in seaweed; serve warm.

Source: All Recipes

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