Document 79430

1 tb chili oil
1 tsp chili paste
1 tsp sweet black vinegar
1 scallion, white portion minced, green portion finely sliced
for garnish
2 medium cloves garlic, very finely minced
2 tsp rice wine vinegar
2 lbs chuck or bottom ground beef, cut into 1-inch cubes
3 tsp sugar
2 tb of peanut oil
Sichuan peppercorn, lightly toasted and ground, for garnish
Sesame oil for garnish
1/2 medium onion, diced (about 1/2 cup)
3 cloves of garlic, minced
7 oz. can of diced tomatoes or 2 fresh tomatoes, diced
Cook at least 2 1/2 cups of cooked wheat noodles
and allow them to cool. Mix all the sauce ingredients
and store in an airtight container. Place the cooked
noodles in a bowl and top with about 2 tb of sauce.
Garnish with sesame oil, roasted and ground Sichuan
peppercorn (hua jio) and green onion. The sauce recipe
will season approximately 8 cups of cooled cooked
1 jalepeno peppers, diced
1 Serrano pepper, diced
1/2 tb cumin
1/2 tb chili powder
1/2 tsp oregano
1/4 cup of chopped cilantro
1 bay leaf
4 cups of beef broth
1 tb of flour (optional)
In a large pot or a Dutch oven, brown the beef on medium high heat in 2 tb of the peanut oil, may have to do in
Remove beef from pot, add the final 2 tb of peanut oil and
cook on medium heat the onions and chiles for about 10
minutes or until the onions are translucent. Add the garlic
and cook for another minute.
Add the browned beef, add the herbs, spices, beef broth
and tomatoes. Mix ingredients well. Turn up the heat to
high. Bring the stew to a boil and then turn heat down to
low and simmer for 45 minutes, stirring occasionally.
Note: You may need to add some flour to thicken the
gravy. Take out a 1/4 cup of the cooking liquid. Stir into it
1 tb of flour and then incorporate this back into the stew.
Stir until gravy has thickened (approximately 5 minutes).
2 cups chicken broth
2 cups water
1/2 cup coconut milk
1 cup chicken, sliced finely
4-5 kaffir lime leaves, torn
1” piece of galangal, sliced thinly
1 stalk lemongrass, sliced thinly
3 red Thai chili peppers, smashed
1/2 cup canned bamboo shoots, sliced
1/4 cup onion, sliced
1/4 cup cilantro leaves, chopped
2 ounces rice vermicelli
1 tb roasted chili paste (nam prik pao)
1 tb fish sauce
8 rice wrappers (8.5 inch diameter)
1 tsp sugar
Juice from 1 large lime
Heat the water and chicken broth over medium heat.
Add the torn kaffir lime leaves, sliced galangal, and sliced lemongrass to the pot and allow to simmer for 20-30 minutes,
until the aroma of these herbs is strong. Add the coconut milk
and stir into the other liquid, then add the chicken, smashed
chilies, and bamboo shoots. Let the chicken cook until it’s
done. Next add the fish sauce, roasted chili paste, sugar, and
lime juice. Start with the juice from half a lime and taste the
soup. I’ve found that an entire large lime gives the right
amount of tartness for me, but taste as you add to get the
soup just right for you. Once the soup has just the right flavor, add the onion slices and cook until they’re done. Scoop
the soup into a bowl and garnish with cilantro leaves.
8 large cooked shrimp– peeled, deveined and
cut in half
1-1/3 tb chopped fresh Thai basil
3 tb chopped fresh mint leaves
3 tb chopped fresh cilantro
2 lettuce leaves, shredded
3 tablespoons hoisin sauce
1 tsp finely chopped peanuts
Bring a medium saucepan of water to boil. Boil rice
vermicelli 3 to 5 minutes, or until al dente and drain. Fill a
large bowl with warm water. Dip one wrapper into the
hot water for 1 second to soften. Lay wrapper flat. In a
row across the center, place 2 shrimp halves, a handful of
vermicelli, basil, mint, cilantro and lettuce, leaving about 2
inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end
with the lettuce. Repeat with the remaining ingredients. In
another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with hoisin-peanut dipping sauce.
5 double pie crusts
5 lbs of ground pork (may substitute veal, turkey, or a mixture)
5 stalks of celery
1 large onion
5 cups of bread crumbs (may substitute Pepperidge Farm
1/2 tsp savory
1/2 tsp pepper
1 lb of ziti pasta
1/2 tsp onion powder
1 onion, chopped
1/2 tsp celery salt
You may either make your pie crusts from scratch, or buy ready
made pie shells. Begin by browning 5lbs of ground meat, being careful
to continually stir and break up the meat so it doesn’t clump up.
Drain the fat from the meat once it’s done. Clean and chop celery
and onion. Add to the meat mixture once it’s been drained. Continue
cooking for 5-10 minutes then add 2 cups of water and all of the
spices. Begin to add the bread crumbs until they have all been absorbed by the mixture. You may need to add more water if the bread
crumbs are not all being absorbed. The mixture should have a thick
and pasty consistency. Now pre-heat the oven to 350 degrees. Begin
scooping the meat mixture into each of the pie crusts until they are
full. Then add a top to each pie crust and vent. Place each pie into the
oven to bake until crust is golden– usually about 30 minutes. This
recipe will yield 5 meat pies. Let cool and cover with tin foil to freeze
for later consumption or you may enjoy right away while warm. Serve
with a little ketchup.
1 large jar of tomato sauce
1 lb of ground beef
1 tb garlic
1 lb of shredded parmesan or mozzarella
Salt/pepper 1 tsp
Bring one large pot of ziti past to a boil, Cook for 8
to 10 minutes. Pre-heat your oven to 350 degrees. In a
skillet, cook your ground beef then drain. Mix ground beef
and ziti pasta together and add tomato sauce and cook for
10 minutes. Get your baking pan and add one layer of
your ziti pasta then cover with cheese and keeping alternating layers until your ziti is gone. Place your layered ziti
in the oven for 15 minutes to bake. Cover the top with
your last layer of cheese when it comes out of the oven.
1 bag of macaroni
1 carrot (diced)
2 celery (diced)
1 capsicum/bell pepper (diced)
2 cans Spam Ham (diced)
1/4 cabbage (sliced thinly)
3 eggs (scrambled)
Hoisin sauce (asian sauce– seafood sauce)
1/2 c of peanut butter
Soy sauce
12 oz chocolate chips
1 full stick of butter
Boil the macaroni then put aside. Boil carrots, celery, cabbage then put aside. Add oil to the pan
(preferably a wok) and stir fry the Spam Ham. Add in
the carrots, celery, cabbage, and capsicum/bell pepper
and stir fry it with the Spam Ham. Add in salt, soy
sauce, and the Hoisin sauce. Stir fry it then put aside.
Make scrambled eggs then throw them in with the
vegetables and Spam ham; continue to stir fry it, then
set aside. Add oil into pan, stir fry the macaroni; add
salt, soy sauce, and Hoisin sauce, stir fry it. Throw in
the eggs, vegetables, and Spam Ham into the macaroni.
Stir fry every thing together until everything is mixed
1 box of Chex cereal
1/2 c of powder sugar
Put peanut butter, chocolate chips, and butter
in a microwavable bowl. Microwave on high for
1 minute, 50 seconds. When done, take out of
the microwave and mix until creamy. Pour Chex
cereal in mix and stir. Place Chex cereal mix and
powdered sugar in gallon Ziploc bag. Close and
shake until the powdered sugar is covering the
Chex. Refrigerate until served.
1 16 oz box Quarter Oatmeal squares
1/2 c Karo Corn Syrup
1/2 stick unsalted butter
1/2 c brown sugar (packed)
1 tsp vanilla
1/2 tsp baking soda
3 chicken breasts
2 cans cream of chicken soup
4 cups cooked pasta
Pre-heat the oven to 250 degrees and spray/butter a
cookie sheet that has elevated sides. Pour the whole
box of cereal into the cookie sheet. In a microwavable
bowl, combine the corn syrup, unsalted butter, and
brown sugar and microwave for 1 min 30 sec, stir, and
then microwave for another 1 min 30 sec (should be
boiling). Quickly add the vanilla and baking powder, stir,
and pour onto the cereal. Fold the cereal evenly into
the liquid mixture until all the pieces of cereal are
coated. Bake for 1 hour, stirring every 15 minutes. Take
out of oven and place an a large sheet of parchment
paper, let cool, then break up pieces. Enjoy :-)
1 cup mixed vegetables
Pinch of garlic
Pinch of pepper
Cut the chicken into bite sized pieces. Brown
chicken in 2 tablespoons oil until no longer pink.
Add garlic and pepper. Put chicken in baking
dish with cans of cream of chicken soup. Bake of
350 degrees for 25 minutes. Add pasta and
mixed vegetables. Stir and serve.
2 lbs skinless, boneless chicken
breast, diced
1 (1.27 oz) packet fajita seasoning
10 (10 inch) flour tortillas
2 (8 oz) package shredded Mexican
2 3/4 c (14.5 oz) all purpose flour
1 tsp baking soda
1 tsp salt
1/2 c unsalted butter
Preheat the oven to 350 degrees. Toss the chicken
with the fajita seasoning. Place the seasoning chicken in
the oven and cook until the chicken is no longer pink in
the center (about 60 minutes). Layer the bottom tortilla
first with the Mexican cheese, then sprinkle the chicken
as the second layer, and add more Mexican cheese as
the third layer. Place the second tortilla on top and
place onto a baking sheet. With the oven still at 350
degrees, bake the quesadillas until the cheeses have
melted for about 10 minutes (5 minutes for one side of
the quesadilla. 5 minutes for the other side). Let the
quesadilla cool for 3 minutes, then slice into 4 pieces.
1/2 c Crisco (plain or butter flavored)
1 c light brown sugar
1 c (minus 2 tb) white sugar
Mix the flour, salt, and baking soda until ingredients are evenly distributed. Set aside. Using beaters, cream the butter and Crisco on high until
light and fluffy. Add both sugars and beat on high 1-2 minutes. Add eggs
and vanilla. Beat until fully incorporated. Add chocolate chips and mix
with a spoon gently. Add the flour mixture and mix until incorporated.
The mix should feel slightly stick but not much stick to your fingers. If it
is very sticky add 2 tb of water at a time. Using your hands, roll the
dough into balls 1.5 inches tall. Place on an ungreased cookie sheet 3
inches apart. Cover and refrigerate 30 minutes or until firm. 15-20 minutes before baking, preheat oven 375 degrees. Then bake cookies 8-10
minutes. They are ready when they look domed and fluffy and are
slightly browned. Leave on cookie sheet for ten minutes then move
them to a cooling rack. On the white sugar it’s one cup minus two tb.
Steamed White Rice
Bulgogi, recipe follows
1 carrot, julienned
Cooked bean sprouts, sautéed in a little
sesame oil or peanut oil and seasoned with
Cooked spinach, sautéed in a little sesame
or peanut oil and seasoned with salt
1 lb rib eye
1 egg, cooked over-easy
1 Korean pear or Asian
pear, grated with juices
1 tablespoon sesame seeds
1 tablespoon dark sesame oil
Soy sauce, to taste
Gochuchang paste, receipe follows
This can be done in a regular bowl or hot stone
bowl. If it’s in a hot stone bowl, the rice becomes
crunchy because it’s cooking.
Put cooked rice in a large slightly shallow bowl.
Place bulgogi (with juices from cooked meat) and
veggies on top of rice but place separately do you
can see each ingredient beautifully placed on rice.
Put egg on top. Sprinkle with sesame seeds and
drizzle with sesame oil and soy sauce.
1/2 c soy sauce
1 tb grated fresh
2 tb light brown sugar
1 tb honey
2 tb finely chopped
2 tb sesame seeds,
1/2 small white onion,
grated or sliced
2 tb toasted sesame oil
1 tb ground red
Place rib-eye in the freezer for about 30 minutes so
that it is easier to thinly slice. When partially frozen, remove from freezer and thinly slice. Set aside. Whisk together all the marinade ingredients in a large baking dish.
Add the thinly sliced beef and turn to coat. Cover and
refrigerate for at least 1 hour or overnight (it is best to
do it overnight). Heat grill to high. Remove beef from
marinade and grill for 1 to 2 minutes per side. Remove
from heat and set aside until ready to compile Bibimbap.
Combine the gochuchang, sugar, sesame seeds and oil in
a small bowl, mix well.
These and many more recipes are on the Dulles HS
webpage under Diversity
Club at http://campuses.
1 onion
3 to 4 carrots
1 lb ground beef
1 egg
1 package of spring roll wrappers
A pinch of salt
A pinch of pepper
Red pepper (crushed)
Black pepper
Garlic Salt
Sea Salt
Mince onions and carrots. Separate the egg into
yolk and whites. Combine beef, carrots, onions,
salt, pepper, and egg yolk in a bowl and mix well.
Place a teaspoon of filling into each wrapper and
roll, using the egg whites to moisten the wrapper
edges and close. Fry in oil over medium-low heat
until golden brown (3 to 5 minutes). Enjoy!
Cut chicken, wash and cut off the excess skin, place on
paper towel to dry. Season the chicken, and let it sit over
night in the refrigerator. The season should consist of red
pepper, black pepper, salt and garlic salt. Dredge in flour,
and deep fry in a pot with oil. Place it on a paper towel to
drain the grease off.
These and many more
recipes are on the Dulles
HS webpage under Diversity Club at http://
1 1/4 c all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 c butter
1/2 c packed brown sugar
1/2 c white sugar
2 lbs ground pork
1 egg
Cabbage (however much you desire)
1/2 tsp vanilla extract
1 t vegetable oil
1 1/3 c flaked coconut
Scallion (optional)
1 tsp salt
Soy sauce
Preheat the oven to 350 degrees. Combine
flour, baking soda, and salt in a bowl, set aside.
Cream the butter, brown sugar and white sugar.
Beat in egg and vanilla. Combine the flour mixture
and butter mixture, then add the coconut. Drop
teaspoons of dough onto the cookie sheet. Bake
for 8 to 10 minutes. Enjoy!
Mix chopped cabbage, pork and scallion together. Cut
dough into pieces, and place a little ball of meat in the
middle of each piece of dough. Fold dough into dumpling
shape and pinch and squeeze the top edges to sea. Freeze
it. After frozen, take it out, heat the pan and place 1 t of
vegetable oil in pan and put the dumplings in. Put water
into the pan until it fills the pan halfway and cover the top
to steam it until bottom is lightly golden brown. Take out
of pan, and mix soy sauce and vinegar to dip dumplings in.
1 cup oil
2 cups cut up chicken breast
1 cup of okra
1 1/2 lbs Andouille sausage, ham or chorizo
4 cups chopped onions
2 cups chopped celery
2 cups chopped green pepper
1 tb chopped garlic
8 cups chicken stock
2 cups chopped green onions
Cooked rice
Cajun seasoning
Season and brown chicken in oil over medium heat until
cooked through. Add sausage to pot and sauté with chicken.
Remove both from pot. Max a roux* with equal parts of oil (must
be free of food particles to avoid burning so clean the pot well)
and flour to desired color. Add onions, celery and green pepper.
Add garlic to mixture and stir continuously. After vegetables
reach desired tenderness, return chicken and sausage to pot and
cook with vegetables, stirring frequently. Gradually stir in the
chicken stock and bring to a boil. Reduce heat to simmer and
cook for an hour or more. Season to taste with Joe’s Stuff seasoning or other Cajun seasoning. Approx. 10 minutes before
serving, add green onions. Serve over rice or plain, accompanied
by French bread.
*Roux: The lighter the color the thicker the end result. I try to
make this roux a medium brown color
1 c butter
1/2 tsp salt
1 c white sugar
Chocolate chips to taste
1 c brown sugar
Hot water
2 eggs
2 tsp vanilla
3 c flour
1 tsp baking soda
Pre-heat your oven to 350 degrees. P o u r 1
cup of brown sugar and 1 cup of brown sugar
and the cup of butter into a big bowl. Next, add
2 tsp of vanilla. Then you will add 2 eggs and 1
tsp of baking soda. The 1/2 tsp of salt is optional
to add next. Last, you add 3 c of flour and
enough hot water to make the stirring easier.
Lastly, add as many chocolate chip cookies as
you would like. Mix and spoon onto a cookie
sheet. Bake at 350 degrees for 12 minutes.
1-2 tsp olive oil
3-4 sweet Chinese sausage
Black pepper
Chopped garlic
Vietnamese fish sauce
Soy sauce
(Optional) Shrimp
(Optional) Cut pieces of steak
5 large dried guajillo
peppers stemmed
1 cup firmly packed fresh
cilantro, divided
2 small onions, divided
8 plum tomatoes, cored
1 cup chicken broth
1 garlic clove, peeled
Cook eggs first then leave aside, cook eggs by first putting eggs
into a bowl then whip until liquid then add a little milk or little
water with some salt then cook almost as an omelet. Put water
into a pan, let the sausages turn white-ish on the outside. So it
can be cooked, constantly flip it in the pan. This should take about
5 minutes to fully cook. Once done, take out of pan and slice up
into small pieces then leave aside with the eggs. Turn the pan on
high, put some olive oil in the pan and add garlic until the garlic
turns golden brown, then dump cold rice into the pan and mix
around until the rice becomes hot and easy to move around in
the pan. Add about 2 tb full of fish sauce into the rice then mix
thoroughly, do the same with soy sauce but with about 1-3 tb to
your liking. After mixing sauces evenly turn down heat and add in
eggs and sausage and mix that thoroughly (eggs can be cut before
putting in to evenly separate in rice). Next add black pepper to
enhance the flavor; serve to hungry people and you’re done!
2 tsp vegetable oil
3 cups shredded chicken,
1 tsp salt
4 cups coarsely crushed
restaurant-style tortilla
2 cups (6oz) shredded
Mexican-style manchego
Preheat broiler. Arrange peppers on Medium
Sheet Pan. Place pan 2-4 in. from heating element. Broil peppers 30-45 seconds or until
slightly charred. Chop cilantro and cut 1 onion
in half lengthwise using Samoku Knife. Place peppers, half of the cilantro, half of the onion tomatoes, broth and garlic in blender. Pulse on low
speed until blended. Place remaining tomatoes in
blender; pulse on low speed until blended.
In (12-in.) Skillet, heat oil over medium-high
heat 1-3 minutes or until shimmering. Thinly
slice remaining onions. Add onions to skillet;
cook 1-2 minutes or until onions begin to caramelize. Remove skillet from heat; stir in sauce,
chicken and salt. Return skillet to heat and bring
to a simmer. Reduce heat to medium; cook 5
1/2 cup mole paste
1 1/2 cups chicken broth
1 small onion
2 green onions (about 1/2 cup sliced)
1 1/2 lb boneless, skinless chicken breasts
Chicken (1 lb. cut into medium
Coriander leaves (3-4 sticks finely
1 tbsp vegetable oil
Yogurt (4-5 tbsp.)
Whole garam masala (3-4 cloves,
1 cinnamon stick, 1 bay leaf)
Ginger paste (1/2 tbsp.)
2 garlic cloves
Garlic Paste (1/2 tbsp.)
2 oz bittersweet chocolate
Turmeric Powder (1/2 tbsp.)
3 cups hot cooked white rice (optional)
Coriander powder (1 tbsp.)
2 tbsp sesame seeds, toasted (optional, see
Cook’s Tip)
Prep Time: 10 minutes
Total time: 27 minutes
Combine mole paste and chicken broth in Classic Batter
Bowl. Whisk until smooth; set aside.
Chop onion using Food Chopper. Slice green onions with
Santoku Knife. Cut chicken into 1-in. pieces.
In (12-in.) Skillet, heat oil over medium-high heat 1-3 minutes or until shimmering. Add onion and chicken. Cook 5-7
minutes or until chicken is browned and onion is softened,
stirring occasionally. Press garlic using Garlic Press into
Skillet; cook 1 minute or until garlic is fragrant.
Chop chocolate using Chef’s Knife. Add mole mixture and
chocolate to Skillet. Bring to a boil; reduce heat to medium
and simmer 3-5 minutes or until chicken is cooked through
and sauce is thickened. Serve over rice; garnish with green
onions and sesame seeds, if desired.
Milk (1/2 cup)
Rice (1 cup)
Ginger (1 tbsp. finely chopped)
Kesar (1/4 tbsp.)
Red chili powder (1 tbsp.
according to your taste)
Butter (2 tbsp.)
Salt as per taste
Ghee (1 tbsp.)
Cumin seed (1/2 tbsp.)
Onion (1 sliced)
Mint leaves (5-10 finely chopped)
Any Biryani powder (1/2 pack;
Preferably Bombay biryani
Soak the rice for about 20-30 minutes in cold water. Marinate the
chicken (add yogurt, turmeric powder, ginger garlic paste, salt as per taste)
for about an hour. Take a deep pan and add the ghee after it gets heated.
When ghee starts melting add the whole garam masala, sliced onions, and
fry it until it becomes golden brown. After that add the marinated chicken
to the fried masala, add 1/2 tbsp ginger garlic paste, Bombay biryani powder, coriander powder, red chili powder and cook it unitl the chicken becomes almost ready to eat (80-90% cooked). On the other hand take 3-4
cups of cold water and add a few drops of oil, then add salt and cumin seed
before putting the container on the stove. When the water starts boiling
pour the soaked rice to it. When the rice gets half boiled drain all the
water from it. Now add the half done rice on top of the chicken and add
some fried onions, chopped coriander, mint leaves, some chopped ginger,
butter and sprinkle a few drops of red color. In the meantime take half a
cup full of milk and add some Kesar to it, later sprinkling the Kesar milk on
the biryani. Generally Kesar gives the nice flavor to your biryani. Now just
put a tight to the pot if you don’t have the tight lid then don’t worry for
that, just put a kitchen towelon the top of the pot along a regular cover to
hold it tight. Cook the biryani on a very low flame for about 20 minutes.
Open the lid and mix the rice and chicken well. Remember, mix the rice
and chicken very slowly otherwise the rice will break and that will not look
good.. Now you Pakistani Chicken Butter Biryani is ready to serve. Serve it
with yogurt salad to add to the flavor. Try it in your kitchen and enjoy the
These and many more recipes are on the Dulles HS webpage under
Diversity Club at
Ranger Cookies
1 cup shortening or butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups quick cooking oatmeal
2 cups cornflakes
1 cup coconut
Cream shortening or butter and add both sugars. Add the eggs and beat well.
Add the flour, soda, baking powder, salt and vanilla
Add the coconut, cornflakes and oatmeal.
Bake at 350 degrees on greased cookie sheet for 10 to 12 minutes.