Chicken Corn Fritters

Recipe by: Marie Greene, Taste of Home Annual Recipes 2000 (Mod by SH and J in green)

Prep Time: 30 min
Cook Time: 30 min
Yield: 1 dozen

Tools: Deep-fat fryer/skillet

Ingredients:
1 can (15.25 oz) whole kernel corn, drained
1 cup finely chopped cooked chicken
1 egg, lightly beaten
1/2 cup milk
2 tbs butter or margarine, melted
1/2 tsp salt
1/8 tsp pepper
1 3/4 cups all-purpose flour
1 tsp baking powder
Oil for deep-fat frying

Steps:

1. Place corn in a bowl. Lightly crush with a potato masher.
2. Stir in chicken, egg, milk, butter, salt, and pepper.
3. Combine flour and baking powder. Stir into the corn mixture just until combined.
4. In a deep-fat fryer or skillet, heat 2 inch of oil to 375 degree F.
5. Drop batter by 1/4 cupfuls into oil.
6. Fry for 3 min on each side or until golden brown.
7. Drain on paper towel, keep warm.
8. Serve with any of your favorite sauces.
   

Fish, Not Fishy, Pasta

Recipe by: SH

Prep Time: 10 min
Cook Time: 30 min
Serving Size: 4

Ingredients:
1 lbs thin spaghetti
2 tbs olive oil
1 onion, chopped
3 cloves of garlic, chopped
1/2 cup dry white wine
6.4 ounces tuna in water
1 can Campbell potato soup
1 cup milk
1/2 cup cilantro
2 ounces (about 1/2 cup) grated Mozzarella cheese
Salt and pepper medley to taste

Steps:

1. Cook pasta, al dente per packet instructions. Drain and set aside.
   
2. Heat up olive oil in a pan over medium-high heat.
3. Add onion and garlic. Saute until onions are lightly caramelized, about 5 min.
4. Add white wine and deglaze for 2 min.
5. Add tuna. Stir for 30 sec.
6. Add potato soup, milk, and seasoning, Bring mixture to a boil.
   
7. Add cilantro and cheese. Stir for another 1 min.
8. Add pasta, stir well within the next minute.
9. Optional: Serve with Carrot Ginger Salad.
   

Bon Appetit! ^^

Slow Cooked Korean Style Short Rib Soup

Recipe by: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooked-korean-style-short-rib-soup-recipe2/index.html (mod by J in blue)

Prep Time: 20 min
Cook Time: 8 hrs (+overnight)
Serving Size: 6

Tools: Slow cooker, pot

Ingredients:

Ribs:
12 English-cut short ribs (about 6 pounds)
4 cups low-sodium chicken broth (homemade preferably)
1/3 cup soy sauce
1/4 cup sugar
3 tbs finely grated peeled fresh ginger
2 tbs Korean red chili paste or sambal oelek, plus more for serving
2 tbs dark (toasted) sesame oil
4 cloves garlic, finely chopped
1 bunch scallions (white and green parts, separated), thinly sliced

Noodles and Garnished:
10 to 12 ounces medium-thick rice noodles (also called rice sticks or jantaboon)
1 carrot, finely grated
1 small Kirby cucumber, thinly sliced
1/2 cup cilantro leaves, torn
2 limes, cut into wedges

Steps:

1. Remove any silver skin from the surface of the short ribs, and then make 2 cuts across the grain, through the meat down to the bone. Put the ribs in the slow cooker.
2. Whisk together the broth, soy, sugar, ginger, chili paste, sesame oil, garlic, and scallion whites. Pour over the ribs. Cover and cook on LOW for 8 hours.
3. Refrigerate overnight for best fat removal.
4. Skim any fat that may collect on top of the beef broth and discard.
   
5. About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes.
6. Reheat the broth.
   
7. Divide the noodles among 6 large shallow bowls and ladle the broth over top. (Cut the meat from the ribs if desired.) Divide the meat evenly among the bowls.
   
8. Garnish as desired with the carrots, cucumber, cilantro, lime and the remaining green parts of the scallion and more chili paste, if desired.

Carrot Ginger Salad

Recipe by: http://www.foodnetwork.com/recipes/food-network-kitchens/thai-chicken-with-carrot-ginger-salad-recipe/index.html

Prep Time: min
Cook Time: min
Serving Size:

Tools:

Ingredients:
1 tsp finely chopped peeled ginger
1 garlic clove, crushed
Grated zest of 1 lime
Juice of 2 limes
1 tbs vegetable oil
1 pound carrots
2 tbs chopped fresh cilantro
1/2 tsp salt

Steps:

1. Mix garlic with ginger, lime zest, and lime juice.
   
2. Whisk in the vegetable oil.
   
3. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing.
   
4. Add the cilantro and salt and toss.
   

Lemon Broccoli

Recipe by:
http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-broccoli-recipe/index.html

Prep Time: 10 min
Cook Time: 6 min
Serving Size: 4

Tools: Skillet, pot

Ingredients:
2 minced garlic cloves
2 or 3 strips lemon zest
3 tbs olive oil
1 head broccoli florets
1 sliced carrot
Lemon juice
Salt and pepper

Steps:

1. Heat garlic, lemon zest ,and olive oil in a skillet over medium heat, 3 minutes.
   
2. Meanwhile, cook broccoli and carrot in boiling salted water, 3 minutes.
   
3. Drain and toss with the lemon oil, a squeeze of lemon juice, and salt and pepper.

Curry Puff

Recipe by: SH

Prep Time: 30 min
Cook Time: 40 min
Serving Size: 4

Tools: Pan, baking sheet

Ingredients:

Fillings:
3/4 lbs ground turkey
1 medium potato, 1/2" cube
1 onion
2 cloves garlic, chopped

A:
1 tbs curry powder
1//2 tbs coriander
1/2 tbs cumin
1/2 tbs cloves
1 crushed candlenut
1/2 tbs salt
1 tsp pepper

Pastry:
1 box of Pepperidge Farm puff pastry sheets (http://www.puffpastry.com)
1 egg, beaten

Steps:

Fillings:

1. Heat 2 tbs oil in pan.
2. Stir fry potatoes in medium heat.
3. Remove potatoes when golden brown.
4. Fry garlic and onions until fragrant.
5. Add ground turkey.
6. Add ingredients A.
7. Stir until cooked, approximately 5 min.
8. Add potatoes and mix well.

Pastry:

1. Preheat oven per puff pastry packet instructions.
   
2. Cut pastry sheet into 4 squares per sheet.
3. Wrap 1/4 cup fillings in each square. Wrapping is done by folding square into triangle.
   
4. Press the edges of join with fork to seal each puff.
5. Prepare the baking sheet per packet instructions.
   
6. Place puffs on baking sheet.
7. Brush eggs on top surface of puffs.
8. Baked puffs until golden brown per packet instructions.

Note: There are two pastry sheets per packet. I used the whole sheet to wrap as much fillings as I could. I made two giant curry puffs as shown on pictures above.

Guava Cake

Recipe by: http://polynesiankitchen.blogspot.com/2008/02/easy-guava-cake.html (mod by J in blue)

Prep Time: 45 min
Cook Time: 30min
Serving Size: 8

Tools: 9" x 13" baking dish, mixer, pot, shrink wrap

Ingredients:

Cake:
1 pkg Yellow Cake Mix or Strawberry Cake Mix
1 1/3 cups guava juice
3 eggs
1/3 cup vegetable oil

Icing:
1 8-ounce pkg cream cheese, softened
1/3 cup sugar
1 tsp Vanilla
1 small pkg Cool Whip, thawed

Guava Gel:
2 cups guava juice
1/2 cup sugar
1/4 cup cornstarch

Steps:

Cake:

1. Bake cake according to package directions, substituting guava juice for water.
   

Icing:

1. In a medium mixing bowl, beat cream cheese with hand mixer until fluffy.
   
2. Add sugar and vanilla and beat in.
   
3. Mix in 1/3 of the Cool Whip.
   
4. Slowly fold in the rest of the Cool Whip 1/3 at a time.
5. Refrigerate until ready to use.
   

Guava Gel:

1. In a medium sauce pan, bring the 2 cups guava juice and sugar to a boil.
   
2. Make a paste out of the cornstarch and a small amount of water.
   
3. Remove guava juice from heat and stir in the cornstarch mixture.
   
4. Return to heat and bring back to a boil and boil for one minute.
   
5. Cool in refrigerator.

Assembly:

1. To assemble cooled cake, thickly ice the cake with all of the cream cheese mixture. You may layer it for steadier assembly.
   
2. Glaze the top of the cake with guava gel.
   
3. Refrigerate until ready to serve.
   

Horseradish Ham Cubes

Recipe by: Connie Tolley, Oak Hill, West Virginia, Taste of Home, Summer Appetizers 2009
(SH's mod in red)

Prep Time: 20 min
Cook Time: N/A
Yield: 5 dozen

Tools: Butter knife, toothpicks, plastic wrap

Ingredients:
1 package (8 ounces) cream cheese, softened
2 tbs prepared horseradish (spicy horseradish)
1 tsp Worcestershire sauce
1/2 tsp seasoned salt
1/8 tsp pepper
10 square slices deli ham

Steps:

1. In a small bowl, beat the cream cheese, horseradish, Worcestershire sauce, seasoned salt and pepper.
2. Spread about 2 tbs over each ham slice. Make two stacks, using five ham slices for each. Wrap each stack in plastic wrap; chill for 4 hours. Cut each stack into 1" cubes.

Supreme Chicken Curry

Recipe by: SH

Prep Time: 30 mins
Cook Time: 2 hrs
Serving Size: 4

Tools: Pot

Ingredients:
A:
6 chicken drumsticks
1/2 lbs chicken breasts, cut into 2" pieces
3 big potatoes

B:
1 big onion (cut into 16 parts)
1 bulb of garlic (cleaned and crushed)
2" cinnamon stick
3 star anise

C:
1 tbs red thai curry powder
1 tbs turmeric powder
1 tbs cloves powder
1 tbs cumin powder
1 tbs coriander powder
1 tbs galangal powder
1 tbs garlic powder
2 candle nuts (pounded)
2 tbs sambal oelek

D:
1 tbs fish sauce
2 tbs salt
2 tbs sugar

E:
1 can coconut milk 400ml

Steps:

1. Heat up 1/2" oil in pot.
2. Add ingredients B into pot and fry until fragrant, approximately 2 mins.
3. Add ingredients C and mix well for 30 secs.
4. Add ingredients A.
5. Add water, just enough to cover all ingredients.
6. Add seasoning D.
7. Bring it to boil.
8. Lower heat to medium low.
9. Simmer for 1.5 hrs.
10. Add coconut milk (ingredient E) and cook for another 1/2 hr.
    
11. Serve with white rice.
    

Baked Garlic Shrimps

Recipe by: SH

Prep Time: 10 min
Cook Time: 25 min
Serving Size: 2

Tools: 9" x 9" baking dish

Ingredients:
1/2 lbs shrimps (head-on shell-on)
2 tbs minced garlic
2 tbs butter
1 tbs rice wine
1 tsp salt

Steps:

1. Cut off the pointy edge on shrimp heads and clean shrimps thoroughly.
2. Put shrimps in baking dish.
3. Mix all ingredients into shrimps.
4. Bake for 25 minutes.
5. Serve with rice.