Lemon Chiffon Pie

Ingredients:

• 1 Pie Crust.
• 1 (14oz) can Sweetened condensed milk
• 2 cups sour cream
• 2 tbsp powdered pre-sweetened lemonade mix
• 4 drops yellow food coloring
• 8 oz frozen whipped topping thawed.
  

Directions:

1.  Prepare Pie Crust.
2. Combine the milk, sour cream, lemonade mix, and food coloring into a large bowl and mix well. 
3. Gently fold in the whipped topping until blended.
4. Spoon into pie crust and Chill for 2 hours before serving.

.

TGI Friday's Jack Daniel's Glaze

 

 Ingredients:

• 1 head garlic
• 1 teaspoon olive oil
• 2/3 cup water
• 1 cup pineapple juice
• 1/4 cup Kikkoman's teriyaki sauce
• 1 teaspoon soy sauce
• 1 1/3 cups dark brown sugar
• 3 teaspoons lemon juice
• 3 teaspoons minced white onions
• 1 teaspoon Jack Daniels Whiskey
• 1 teaspoon crushed pineapple
• 1/4 teaspoon cayenne pepper

Directions:

1. Roast garlic
2. Combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a saucepan over medium high heat.
3. Stir occasionally until mixture boils, then reduce heat to simmer.
4. Add remaining ingredients to pan and stir.
5. Squeeze out 2 t of roasted garlic and whisk to combine with pan mixture. 
6. Let simmer for 35-45 minutes or until sauce has reduced by 1/2 and is thick and syrupy..Make sure it doesn't boil over..  

**Tip: To use, grill meat until almost done, then use the glaze otherwise it will burn.

Whole Citrus Vinaigrette

You Will Need


3 lemons
2 small oranges
1 shallot
1 tsp. salt
1/2 tsp. pepper
1 1/2 cups pure olive oil


What to Do


1. Cut off and discard stem ends of 2 lemons and 1 orange. Cut into quarters, cut out core, and deseed. Place in blender.

2. Squeeze juice from remaining lemon and orange; add to blender with shallot, salt, and pepper.

3. Pulse, then blend, fruit until as smooth as possible.

4. With machine running, add olive oil in a thin, steady stream. Vinaigrette will be thick like mayonnaise; if too thick, with machine still on, thin with a little hot water. Taste for seasoning.

5. Cover and refrigerate for up to 3 days. If vinaigrette separates, return it to blender and blend until smooth again.


 

Zesty Mustard Chicken

Ingredients


1/2 cup prepared mustard
1/2 cup honey
1 tablespoon salt-free seasoning blend
1 tablespoon Worcestershire sauce
1 broiler/fryer chicken (3 pounds), cut in half




Directions


1. In a bowl, combine the first four ingredients and mix well.

2. Carefully loosen the skin of the chicken; spoon some of the mustard sauce under the skin.

3. Coat grill rack with nonstick cooking spray before starting the grill. Place chicken skin side up on grill rack. Grill, covered, over indirect medium heat for 20 minutes.

4. Turn; grill 20-30 minutes longer or until juices run clear, basting occasionally with remaining mustard sauce.

5. Remove chicken skin; cut into serving-size pieces.

Oriental Steak Skewers

You Will Need


1 pound boneless beef sirloin tip roast
1/3 cup reduced-sodium soy sauce
1/4 cup sugar
1/2 teaspoon ground ginger or 2 teaspoons grated fresh ginger root
1 cup water
4 medium carrots, julienned
1/2 pound fresh green beans
1 large sweet red pepper, julienned
1/2 cup sour cream
2 tablespoon Dijon mustard
1 1/4 teaspoons prepared horseradish


What to Do



1. Cut beef width wise into 16 slices, 1/4 inch thick. In a large resealable plastic bag, combine the soy sauce, sugar and ginger; add the beef. Seal bag and turn to coat; refrigerate for 4 hours.

2. In a saucepan, bring water and carrots to a boil. Reduce heat; cover and simmer for 3 minutes. Add the beans and red pepper; cover and simmer for 3-5 minutes or until vegetables are crisp-tender. Drain and immediately place vegetables in ice water. Drain and pat dry.

3. Drain and discard marinade from beef. Arrange three beans, one carrot strip and one pepper strip down the center of each beef slice; roll up. For each kabob use metal or soaked wooden skewers and thread two bundles on two parallel skewers.

4. If grilling the kabobs, coat grill rack with nonstick cooking spray before starting the grill. Grill kabobs, covered, over medium heat or broil 4-6 inches from the heat for 2-3 minutes on each side or until beef reaches desired doneness, turning once.

5. In a bowl, combine the sour cream, mustard and horseradish. Serve with kabobs. 

Grilled Beef Gyros

You Will Need

1 medium onion, cut into chunks
2 garlic cloves
2 tablespoon sugar
1 tablespoon ground mustard
1/2 teaspoon ground ginger or 2 teaspoons minced fresh ginger root
1 1/2 teaspoons pepper
1/2 teaspoon cayenne pepper
1/2 cup soy sauce
1/4 cup water
1 boneless beef sirloin tip roast (2 to 3 pounds), cut into 1/4-inch-thick slices

Cucumber Sauce
1 medium cucumber, peeled, seeded and cut into chunks
4 garlic cloves
1/2 teaspoon salt
1/3 cup cider vinegar
1/3 cup olive or vegetable oil
2 cups (16 ounces) sour cream

8 to 10 pita breads, warmed and halved
Thinly sliced onion
Chopped tomato



What to Do




1. In a blender or food processor, place the onion, garlic, sugar, mustard, ginger, pepper and cayenne; cover and process until onion is finely chopped. Add soy sauce and water; process until blended. Place the beef in a large resealable plastic bag. Add marinade. Seal bag and turn to coat; refrigerate for 1-2 hours.

2. For sauce, combine the cucumber, garlic and salt in a blender or food processor; cover and process until cucumber is chopped. Add vinegar and oil; process until blended. Transfer to a boil; stir in sour cream. Refrigerate until serving.

3. Drain and discard marinade. Grill beef, covered, over medium-hot heat until meat reaches desired doneness. Place beef in pita halves. Top with cucumber sauce, sliced onion and chopped tomato. Refrigerate any remaining sauce.

Roasted Tomato Bread Soup

Ingredients

5 Vine ripened Tomatoes
Sour dough bread
5 tbls Garlic flavored Olive Oil
1 lrg Can Crushed San Marzano Tomatoes
1cup Fresh Basil

Direction

• Preheat oven 400 degrees.
• Quarter and remove the center from tomatoes.
• Place on baking sheet and drizzle with oil and salt and toss.
  
• Place in oven for 15-20 minutes till edges begin to caramelize.
• Cut up basil leaves.
• Coat a pan with olive oil and add Basil.
• Add can of tomatoes (I like to add a little water in the can to get ALL the tomato out).
• Let simmer.
• Meanwhile cut up or tear up the sour dough loaf (day out is best) into bite size pieces.
• Add the bread and roasted tomatoes into simmering soup.
• Let cook for a few more minutes to allow all flavors to marry, and enjoy.
  

Asian Wings sauce

Ingredients

• 2 teaspoons cornstarch
• 4 teaspoons rice wine vinegar
• 1/2 cup corn syrup
• 1/3 cup sugar
• 1/4 cup chili-garlic sauce
• 1 tablespoon soy sauce
• 1 teaspoon lemon juice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon garlic, minced

Directions

1. Dissolve corn starch in rice wine vinegar in a small bowl and set aside.
2. In a small sauce pan combine remaining ingredients.
3. Add corn starch and rice wine vinegar mixture and stir well.
4. Heat mixture on low/medium heat, stirring often until sauce reaches a boil and thickens.
5. Remove from heat, allow it to cool then cover it and chill it until ready to use.

Sakoo Paik // Thai Tapioca Desert

Ingredients:

1/2 cup small tapioca pearls
1/2 cup sugar
Pinch of salt
1/2 cup coconut cream scooped from the top of chilled Fresh Coconut Milk 

1 cup cut-up assorted fresh or canned fruits such as young coconut, jackfruit, longan, lychee, mango, mangosteen, palm seed, papaya, and rambutan

Directions:

Place the tapioca in a fine-mesh strainer and quickly rinse under cold running water.

Drain well, then transfer to a saucepan. 

Add 1 1/2 cups water, the sugar, and salt and stir well. 

Place over medium-high heat and bring to a boil, stirring constantly. 

Reduce the heat so that the tapioca barely simmers and cook, stirring occasionally, until the tapioca turns translucent and is tender when tasted, about 15 minutes.

Remove from the heat.

Stir the coconut cream into the warm pudding and set aside to cool to room temperature, or cover tightly and refrigerate until chilled.

To serve, stir the fruits into the pudding

 

Simple Lasagne

 

 

Ingredients

• 2-15 oz containers ricotta cheese
• 4 cups mozzarella cheese Shredded
• 1/2 cup grated Parmesan cheese
• 1 box lasagna noodles, cooked al dente
• 1 lb ground beef
• 2 cloves garlic, minced
• 1/2 cup fresh curly parsley
• 1/2 tsp chopped fresh basil
• 2-15 oz jars tomato sauce (or homemade Marinara)

Directions

Preheat oven to 350°F. Cook pasta, drain, and cool. Brown meat, drain, add tomato sauce, and simmer 10 minutes. Mix ricotta, Parmesan, garlic, parsley, and basil. Spread 1/4 of meat sauce on bottom of a 9x13 baking pan. Cover with 4 lasagna noodles. Spread 1/3 ricotta mixture, 1/4 sauce, 1/3 mozzarella. Repeat layers twice. Bake 40 minutes. Cool 10 mins. Serves 10–12.



**Tip: Ground beef can be substituted or mixed with pork, turkey or Italian sausage...

Baked Spring Rolls

Ingredients

• 10 large spring roll wrappers (refrigerated)
• 1/2 lb extra-lean ground meat (turkey, pork, or beef)
• 1 Tbsp fresh ginger, peeled & minced
• 1-2 Tbsp sesame oil
• 1/4 tsp salt
• 3 cups cabbage, shredded
• 1 large carrot, peeled & grated
• 1 Tbsp water

Instructions

Preheat oven to 350 degrees Fahrenheit. Shred cabbage, peel and grate carrots, peel and mince ginger. In shallow frying pan, saute w meat in 1/2 Tbsp sesame oil with ginger and salt until well cooked. Transfer meat to large mixing bowl, and pour off excess oil. Return pan to heat, adding cabbage, carrots, and water, and cook until all the water has evaporated, and cabbage is clear. Toss cabbage and carrots with meat. Spray a baking sheet with nonstick, zero-calorie cooking spray. Separate spring roll wrappers carefully, and brush each with sesame oil. (This can be done as you go.) Spoon a small amount (one tenth of the mixture) into a diagonal line across one corner of a single wrapper, then fold up the top and bottom and roll into a cylindrical shape. Place finished rolls on cookie sheet and bake 15 minutes on each side, or until golden brown, spraying with zero-calorie cooking spray upon turning. Serve hot with plum or sweet-and-sour sauce.

Grilled Eggplant n Peppers w/Feta

You Will Need


2 large eggplants, ends trimmed, sliced into 1-inch-thick rounds
Salt
1 each red, yellow, green, and orange bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
1/3 cup olive oil
Kosher salt and freshly ground black pepper
1⁄3 cup Feta cheese, crumbled (3 oz.)
1 tbs. minced fresh marjoram, oregano, or basil, or a combination
1/4 cup extra-virgin olive oil
Juice of 1 lemon


What to Do




1. Place eggplant on wire rack and sprinkle with salt on both sides. Set rack aside until eggplant begins to "sweat," about 15 to 20 minutes. Blot eggplant dry with clean paper towels.
2. Preheat grill to medium-high. Arrange eggplant and bell pepper slices on large baking sheet, and brush both sides of all pieces with olive oil. Season with kosher salt and black pepper. Transfer eggplant and peppers to grill, in batches if necessary, and cook, turning occasionally to promote even browning, until softened and nicely marked, 15 to 20 minutes.
3. Transfer eggplant to platter and top with pepper strips. Garnish with Feta and marjoram. Drizzle with olive oil and lemon juice. Serve warm or at room temperature.





.