LIANG MIAN (CHINESE DLES) COLD NOO- 1 tb chili oil 1 tsp chili paste 1 tsp sweet black vinegar 1 scallion, white portion minced, green portion finely sliced for garnish CARNE GUISADA 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 noodles. 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 batches. 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). TOM KHA GAI 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 VIETNAMESE FRESH SPRING ROLLS 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. STIVER’S CANADIAN MEAT PIE 5 double pie crusts 5 lbs of ground pork (may substitute veal, turkey, or a mixture) 5 stalks of celery 1 large onion CHAZMINE’S BAKED ZITI 5 cups of bread crumbs (may substitute Pepperidge Farm stuffing) 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 cheese 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. CLAUDIA’S STIR FRIED MACARONI 1 bag of macaroni 1 carrot (diced) 2 celery (diced) 1 capsicum/bell pepper (diced) 2 cans Spam Ham (diced) KALI’S “PUPPY CHOW” 1/4 cabbage (sliced thinly) 3 eggs (scrambled) Salt Hoisin sauce (asian sauce– seafood sauce) 1/2 c of peanut butter Soy sauce oil 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 evenly. 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. MADDIE’S OATMEAL SQUARES 1 16 oz box Quarter Oatmeal squares 1/2 c Karo Corn Syrup 1/2 stick unsalted butter 1/2 c brown sugar (packed) MICHELLE’S CHICKEN & PASTA 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. JESSICA’S CHICKEN QUESADILLAS 2 lbs skinless, boneless chicken breast, diced 1 (1.27 oz) packet fajita seasoning BROOKE’S CHOCOLATE CHIP COOKIES 10 (10 inch) flour tortillas 2 (8 oz) package shredded Mexican cheese 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. B IBIMBAP Steamed White Rice Bulgogi, recipe follows 1 carrot, julienned Cooked bean sprouts, sautéed in a little sesame oil or peanut oil and seasoned with salt BULGOGI (FROM BIBIBAP 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 RECIPE) 1 tb grated fresh ginger 2 tb light brown sugar 1 tb honey 2 tb finely chopped garlic 2 tb sesame seeds, toasted 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. fortbendisd.com/ campuses/dhs JOHN PAULS’ LUMPIA 1 onion 3 to 4 carrots 1 lb ground beef 1 egg JONATHAN’S 1 package of spring roll wrappers CHICKEN A pinch of salt A pinch of pepper SOUTHEREN FRIED Flour 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:// campuses. fortbendisd.com/ campuses/dhs SYED’S SWEET AND CRISPY COCONUT COOKIES 1 1/4 c all purpose flour 1/2 tsp baking soda 1/4 tsp salt 1/2 c butter JESSIE’S DUMPLINGS 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 Vinegar 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. NEW ORLEANS STYLE GUMBO 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 MACK’S “OG” CHOCOLATE CHIP COOKIES 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. PHU’S FRIED RICE 1-2 tsp olive oil 3-4 sweet Chinese sausage Salt Black pepper Chopped garlic CHICKEN CHILAQUILES WITH MAN- Eggs 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, cooked 1 tsp salt 4 cups coarsely crushed restaurant-style tortilla chips 2 cups (6oz) shredded Mexican-style manchego cheese 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 minutes. SKILLET CHICKEN MOLE 1/2 cup mole paste 1 1/2 cups chicken broth 1 small onion CHICKEN BIRYANI 2 green onions (about 1/2 cup sliced) 1 1/2 lb boneless, skinless chicken breasts Chicken (1 lb. cut into medium pieces) Coriander leaves (3-4 sticks finely chopped) 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 1. Total time: 27 minutes Combine mole paste and chicken broth in Classic Batter Bowl. Whisk until smooth; set aside. 2. Chop onion using Food Chopper. Slice green onions with Santoku Knife. Cut chicken into 1-in. pieces. 3. 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. 4. 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 masala) 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 taste! These and many more recipes are on the Dulles HS webpage under Diversity Club at http://campuses.fortbendisd.com/campuses/dhs 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.
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