Hash Brown Waffles

1 pound yellow potatoes, shredded
cold water to cover
2 tablespoons vegetable oil
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon smoked paprika
2 eggs, lightly beaten
cooking spray

Preheat waffle iron according to manufacturer's instructions.
Spray waffle iron with cooking spray.
Place shredded potatoes in a bowl.
Pour enough cold water over potatoes to cover; soak for 2 to 3 minutes.
Drain and rinse to remove starch.
Squeeze water out of potatoes by hand or by rolling in a clean kitchen towel and twisting towel to wring out water.
Toss potatoes with oil, garlic, salt, pepper, and paprika in a bowl until evenly coated.
Stir eggs into potato mixture.
Spoon half the potato mixture into preheated waffle iron;
cook until potatoes are tender and golden brown, 5 to 8 minutes.
Repeat with remaining potato mixture.

Filipino Cuisine

Lumpia



1 pound lean ground pork
1½ cups finely chopped onions
One 8-ounce can water chestnuts, drained and finely chopped
2 tablespoons minced garlic
2 tablespoons liquid Maggi seasoning or soy sauce
1 tablespoon ground white pepper
2 tablespoons cornstarch
30 to 45 lumpia wrappers
Vegetable oil, for deep-frying
Thai sweet chili sauce, for serving

In a large bowl, combine the pork, onions, water chestnuts, garlic, Maggi seasoning, and white pepper.
Using your hands, mix thoroughly.
In a small bowl, whisk together the cornstarch and 1/3 cup water.
Gently separate the lumpia wrappers (they're very delicate), arrange them on a clean work surface,
and cover them with a clean damp dish towel or paper towels to prevent them from drying out.
Keep the wrappers covered while you are assembling each lumpia.
To assemble one, place a wrapper on a cutting board.
Using a pastry brush or your finger, moisten the top edge of the wrapper (the one farthest from you) with the cornstarch mixture.
Place 2 tablespoons of the pork mixture along the center of the wrapper, forming a log shape.
Bring the bottom edge of the wrapper up over the log, pulling it tightly,
and then fold the left and right sides of the wrapper toward the center over the log.
Tightly roll up the lumpia and press to seal the edge.
Place the lumpia on a plate, cover it with plastic wrap, and repeat with the remaining wrappers and filling.
Set a wire rack on a baking sheet and place several layers of paper towels on top of the rack.
Heat 3-4 inches of vegetable oil in a large wok or pot to 375°F (if you don't have a thermometer, test the oil by inserting the handle of a wooden spoon into the oil.
If bubbles appear immediately, the oil is ready.
Working in batches, deep-fry the lumpia, using tongs to flip them over halfway through,
until they are a deep golden brown all over, about 3 minutes total.
Using a spider strainer or a slotted spoon, transfer the lumpia to the paper towels to drain.
Serve the lumpia warm with the sweet chili sauce for dipping.

Cauliflower "Rice" Tabbouleh

1/2 medium head of cauliflower (about 1 pound), coarsely chopped
5 tablespoons extra-virgin olive oil, divided
1 teaspoon (or more) kosher salt, divided
2 cups (packed) flat-leaf parsley leaves with tender stems
1 cup (packed) mint leaves
2 scallions, white and pale-green parts only, sliced
1 garlic clove, coarsely chopped
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes
1/2 medium cucumber (about 8 1/2" long), cut into 1/4" pieces
6 ounces cherry tomatoes, quartered

Grate cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until rice-like in texture.
Transfer to a large, microwave-safe bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt.
Cover with plastic wrap and microwave on high 3 minutes.
Carefully remove plastic wrap, spread cauliflower "rice" on a rimmed baking sheet, and let cool.
Wipe out food processor, if necessary, and fit with chopping blade.
Pulse parsley, mint, scallions, garlic, lemon zest, lemon juice, 3/4 tsp. salt, and remaining 1/4 cup oil until herbs are coarsely chopped.
Transfer to a large bowl and stir in red pepper flakes.
Add cauliflower, cucumber, and tomatoes and gently toss to coat.
Season with additional salt, if necessary.

Sweet Potato and Sage Pancakes

3 tablespoons ground flaxseed
1/3 cup hot water
1 cup firmly packed shredded unpeeled sweet potato
3/4 cup applesauce
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons dried sage
1 cup brown rice flour
3/4 teaspoon baking soda
1/4 teaspoon sea salt

Preheat the oven to 400°F.
In a small bowl, whisk the flaxseed with water and set aside for 5 minutes.
In a medium bowl, mix sweet potato, applesauce, olive oil, lemon juice, sage, and the flaxseed slurry.
In another medium bowl, mix the flour, baking soda, and salt.
Add the wet ingredients to the dry ingredients and stir well to combine.
Line a baking sheet with parchment paper and grease it with ghee or olive oil.
Scoop out slightly less than 1/2 cup batter and roll it in your palms to form a ball.
Place it on the baking sheet and press down to form a 1/4-inch-thick pancake.
Repeat the process.
Bake for 20 minutes or until brown.
Serve topped with a dollop of coconut yogurt or whipped coconut cream, a drizzle of Grade B maple syrup, and a sprinkle of ground cinnamon.
Keep refrigerated in an airtight container for up to 3 days.
Reheat in a skillet with a dash of ghee.

Pupusas

2 cups shredded green cabbage
1/2 cup apple cider vinegar
1/2 cup water, or more as needed
1/2 onion, thinly sliced
1 carrot, grated
1/4 teaspoon ground oregano
1/4 teaspoon red pepper flakes
salt to taste
Pupusa Dough:
3 cups masa harina flour (Mexican corn masa mix)
1 1/2 cups water, or more as needed
1/2 teaspoon salt
Pupusa Filling:
1 cup ricotta cheese
1 cup shredded mozzarella cheese
2 tablespoons heavy whipping cream, or more to taste
1 scallion, finely chopped, or more to taste
cooking spray

Bring a large pot of lightly salted water to a boil.
Add cabbage and cook uncovered until slightly softened, about 3 minutes.
Drain in a colander and immerse in ice water for several minutes to stop cooking.
Drain.
Mix cabbage, apple cider vinegar, water, onion, carrot, oregano, red pepper flakes,
and 1 pinch salt together in a large bowl.
Refrigerate until flavors combine, 8 hours to overnight.
Combine masa harina, water, and 1/2 teaspoon salt together in a large bowl;
knead until a smooth, moist dough forms.
Add water if dough cracks when you press down on it.
Let dough rest, 5 to 10 minutes.
Stir ricotta cheese, mozzarella cheese, heavy cream, and scallion together in a bowl to make a paste.
Divide dough into 8 balls.
Press your thumb into the center of each ball to form an indentation.
Fill indentations with ricotta cheese paste.
Pinch edges together around the filling; flatten and smooth into round 1/4 inch-thick patties.
Grease a skillet with cooking spray; preheat over medium heat.
Cook pupusas in batches until browned, 2 to 3 minutes per side.
Drain cabbage mixture and serve alongside pupusas.

Eggplant Parmesan

3 eggplant, peeled and thinly sliced, I use Lavender touch or Ping tung, don't much like Black Beauty
2 eggs, beaten
4 cups Italian seasoned bread crumbs, I did not use but about 2 cups as I felt 4 would make it too dry
6 cups spaghetti sauce divided
1 16 ounce cup Ricotta cheese
1/2 cup grated Parmesan cheese divided
1/2 teaspoon dried basil
1 teaspoon Oregano

Preheat oven to 350°.
Dip eggplant slices in egg, then in bread crumbs.
Place in a single layer on a baking sheet.
Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom.
Place a layer of eggplant slices in the sauce.
Sprinkle with mozzarella and Parmesan cheeses.
Repeat with remaining ingredients, ending with the cheeses.
Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.

Note: 6 cups of spaghetti sauce is 3 jars.
You can use 1 jar of spaghetti and 1 28 oz can of diced tomatoes.

Momma's McBiscuits

1 (12 ounce) package bacon
1 (10 ounce) can refrigerated large flaky layer biscuits
6 eggs, beaten
2 tablespoons milk
6 tablespoons shredded Cheddar cheese
salt and ground black pepper to taste

Place bacon in a large skillet and cook until evenly browned.
Drain on paper towels.
When cooled, chop the bacon.
Preheat oven to 350 degrees F (175 degrees C).
Separate biscuits and pull each biscuit into halves.
Press 2 biscuit halves into a muffin cup, molding the dough to the inside to make a dough cup.
Repeat with remaining dough to make 12 biscuit cups.
Whisk eggs and milk together in a bowl until thoroughly combined.
Spoon each biscuit cup about half full of egg mixture and top with about 1 tablespoon bacon and about 1 1/2 teaspoon Cheddar cheese per biscuit.
Bake in the preheated oven until the biscuit crust is browned,
the cheese is melted and bubbling, and the egg center is set, about 20 minutes.

Mama's Barbecued Chicken

1 t salt
1/2 t pepper
1 T paprika
1 T sugar
1 onion, chopped
1 cup tomato ketchup or puree
1/3 cup olive oil
1/2 cup water
1/3 cup lemon juice or vinegar
1 T worcesteshire sauce
1 1/2 pounds chicken

Place first 8 ingredients in a sauce pan and bring to a boil.
Remove from heat and add next 2 ingredients.
Cut chicken into pieces and place in a baking dish.
Brush with sauce, cover and bake at 350° until half done.
Uncover and continue cooking and baste frequently until chicken is tender and browned.

Grandma Gwen's Beans

4 medium-size yellow onions, sliced
1/2 cup light brown sugar, firmly packed
1/2 cup apple cider vinegar
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon garlic powder
2 cans butter beans, drained and rinsed
1 can lima beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 28 oz. can baked beans

Preheat oven to 350°.
Cook bacon, in batches, in a large skillet over medium-high heat 8 to 10 minutes or until crisp.
Remove bacon, and drain on paper towels, reserving desired amount of drippings in skillet.
Crumble bacon.
Sauté onions in hot drippings over medium heat 8 to 10 minutes or until onions are tender.
Add brown sugar and next 4 ingredients.
Cover and cook 20 minutes.
Combine butter beans, next 3 ingredients, bacon, and onion mixture in a 13- x 9-inch baking dish.
Bake at 350° for 1 hour.

Essential Poultry Recipes

Essential Poultry Recipes

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Benihana Ginger Salad Dressing

1/4 cup chopped onion
1/4 cup vegetable oil
2 tablespoons rice wine vinegar
1 tablespoon water
1 tablespoon chopped ginger root
1 tablespoon chopped celery
1 tablespoon soy sauce
1 1/2 teaspoons tomato paste
1 1/2 teaspoons sugar
1 teaspoon lemon juice
1/2 teaspoon salt


Combine all ingredients in a blender. Process until almost smooth.

Any unused portions may be stored in a covered container in the refrigerator.

Korean Cuisine

Gochujang Ribs



2/3 cup apple cider vinegar
1/2 cup (packed) dark brown sugar
6 Tbsp. gochujang (Korean hot pepper paste)
1/4 cup adobo (from 1 can chipotle chiles in adobo)
2 racks St. Louis–style pork spareribs (about 4 lb.)
Kosher salt, freshly ground pepper
Vegetable oil (for grill)

Place a rack in middle of oven and preheat to 350°F.
Whisk vinegar, brown sugar, gochujang, and adobo in a medium bowl until sugar is dissolved.
Transfer half of sauce to a small bowl and set aside for serving.
Season ribs all over with salt and pepper.
Place each rack on a double layer of foil and wrap up.
Set on a rimmed baking sheet; bake until very tender but not falling apart, 2 1/2–3 hours.
Let cool.
Prepare a grill for medium-high heat; oil grate.
Grill ribs, turning several times and beginning to baste with remaining sauce as soon as ribs begin to brown, until charred and coated with a thick layer of glaze and heated through, 8–10 minutes.
Transfer ribs to a cutting board and cut between bones into individual ribs.
Serve with reserved sauce alongside.

Red Lobster Chesapeake Corn on the Cob

4 ears of corn
4 tablespoons butter
1 teaspoon Old Bay Seasoning

Place a large pot of water on the stove to high to boil the corn.
Shuck corn, and be sure to remove all of the silks.
Add corn to the boiling water. Cook for 5 to 7 minutes.
While the corn is cooking melt the butter.
When the corn is done remove from water, drizzle with melted butter, and sprinkle on Old Bay Seasoning.

Shrimp Cakes

1 pound medium peeled, deveined raw shrimp, cut into 1/2 inch pieces
3 tablespoons unsalted butter, melted
2 large eggs, beaten
2 minced scallionsplus more, sliced, for garnish
1/2 teaspoon lemon zest, plus 1 1/2 Tbsp. fresh juice, divided
1 1/2 cups panko breadcrumbs, divided
2 1/4 teaspoons kosher salt, divided
3/4 teaspoon smoked paprika, divided
1/2 cup mayonnaise
2 teaspoons refrigerated prepared horseradish
4 tablespoons canola oil
Lemon wedges, for serving

Combine shrimp, butter, eggs, scallions, lemon zest, 3/4 cup of the panko,
1 tablespoon of the lemon juice, 1 1/2 teaspoons of the salt,
and 1/2 teaspoon of the paprika in a bowl.
Shape into 8 (3-inch) cakes.
Sprinkle remaining 3/4 cup panko on a large plate, gently transfer cakes to plate,
pressing both sides in panko.
Place cakes on a parchment paper-lined baking sheet, cover, chill 15 minutes.
Combine mayonnaise, horseradish, 1/2 teaspoon of the salt, and remaining lemon juice and paprika and set aside.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium.
Cook 4 cakes 4 to 5 minutes per side.
Transfer to a plate lined with paper towels; sprinkle with 1/8 teaspoon of the salt.
Wipe skillet; repeat with remaining 2 tablespoons oil, 4 cakes, and 1/8 teaspoon salt.
Top with sliced scallions and sauce.
Serve with lemon wedges.

Korean Cuisine

Gochujang Ribs



2/3 cup apple cider vinegar
1/2 cup (packed) dark brown sugar
6 Tbsp. gochujang (Korean hot pepper paste)
1/4 cup adobo (from 1 can chipotle chiles in adobo)
2 racks St. Louis–style pork spareribs (about 4 lb.)
Kosher salt, freshly ground pepper
Vegetable oil

Place a rack in middle of oven and preheat to 350°F.
Whisk vinegar, brown sugar, gochujang, and adobo in a medium bowl until sugar is dissolved.
Transfer half of sauce to a small bowl and set aside for serving.
Season ribs all over with salt and pepper.
Place each rack on a double layer of foil and wrap up.
Set on a rimmed baking sheet; bake until very tender but not falling apart, 2 1/2–3 hours. Let cool.
Prepare a grill for medium-high heat; oil grate.
Grill ribs, turning several times and beginning to baste with remaining sauce as soon as ribs begin to brown, until charred and coated with a thick layer of glaze and heated through, 8–10 minutes.
Transfer ribs to a cutting board and cut between bones into individual ribs.
Serve with reserved sauce alongside.

Red Lobster Chesapeake Corn on the Cob

4 ears of corn
4 tablespoons butter
1 teaspoon Old Bay Seasoning

Place a large pot of water on the stove to high to boil the corn.
Shuck corn, and be sure to remove all of the silks.
Add corn to the boiling water. Cook for 5 to 7 minutes.
While the corn is cooking melt the butter.
When the corn is done remove from water, drizzle with melted butter, and sprinkle on Old Bay Seasoning.

Chilis Awesome Blossom Petals

Sauce

1/2 cup sour cream
2 tablespoons ketchup
1/2 teaspoon McCormick Seasoned Salt
1/8 teaspoon cayenne pepper
1 1/2 teaspoons prepared horseradish

Breading

2 1/2 cups flour
2 teaspoons McCormick Seasoned Salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon paprika
1 cup buttermilk
vegetable oil for frying

In a small bowl combine sour cream, ketchup, seasoned salt, cayenne pepper, and horseradish and stir well.
Cover, and place in the refrigerator until you are ready to serve.
First, peel the onion, It will depend on how large your onion is, but you want to end up with cuts that are about 1/2 inch thick.
Cut the stem of the onion off and place the onion stem side down on the cutting board.
Cut the onion in half vertically and horizontally.
You should have 4 pieces, then make two additional diagonal cuts.
In a bowl add the buttermilk.
In another bowl combine the flour, seasoned salt, black pepper, garlic powder, onion powder, and paprika. Stir with a fork to mix up the breading.
Bread the onions by first putting in the flour, then dip into the buttermilk, and back into the flour.
Rest the onions on a wire rack.
Preheat oil to 350 degrees. Add a the onions in small batches, do not overcrowd the onions.
Cook for 2 to 3 minutes or until they are golden.
Remove from oil, and then drain on a wire rack.

Notes
You can use vegetable oil, peanut oil, canola oil, or even vegetable shortening.
Be careful not to fry too many petals at once, they will reduce the temperature of the oil,
and the result would be petals that aren't crispy.
Rest fried foods on a wire rack rather than paper towels which causes them to steam,
and a wire rack keeps them nice and crispy.

Lace Cookies

1/2 cup butter
3/4 cup white sugar
1 egg, beaten
1 cup quick cooking oats
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking powder

Preheat the oven to 350 degrees F (175 degrees C).
Line a baking sheet with aluminum foil.
Melt butter in a microwave-safe bowl in a microwave
Add sugar and stir to combine.
Add beaten egg and mix well.
tir in oats, flour, vanilla extract, salt, and baking powder.
Drop teaspoonfuls of dough onto the prepared baking sheet.
Bake in the preheated oven until edges are golden brown, about 8 minutes.
Let cool completely before removing cookies from foil.

Chocolate Banana Sorbet

4 ripe bananas, peeled and frozen
1/4 cup cocoa powder
3 tablespoons powdered sugar
1 teaspoon vanilla extract

Combine bananas, cocoa powder, powdered sugar, vanilla extract, and instant coffee in a powerful blender.
Using the tamper, blend until all ingredients are incorporated.
Serve immediately or freeze in a freezer-safe container for 3 hours for a firmer texture.

Chilis Original Chicken Crispers

Chicken Crispers:
1 pound chicken tenders
1 1/2 cup flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 egg
1 cup club soda plus 2 tablespoons
1/2 cup flour for dredging

Honey Mustard:
1 cup mayonnaise
1/4 cup dijion mustard
1/4 teaspoon cayenne
1/4 cup honey
vegetable oil for frying

Make the batter by first combining the club soda and the egg together. Whisk together until they form a uniform mixture. Then add in the dry ingredients: 1 1/2 cups flour, baking powder, salt, pepper. Stir together. Allow the batter to sit for a few minutes.

Remove chicken from package and pat dry with a paper towel. Dredge the chicken with the 1/2 cup flour. Preheat the oil to 350 degrees F. Dip chicken into the batter an fry a few pieces at a time. If there is any additional batter left over, could make some onion rings, but the excess batter should be discarded.

Prepare honey mustard by combining the mayonnaise, dijon mustard, cayenne, and honey. Stir well. You can store the honey mustard for about a week in your refrigerator.

Outback Steakhouse Sweet Potato with Honey Butter

4 6 ounce sweet potatoes

Honey Cinnamon Butter:
2 cups butter, softened
1/4 cup honey
1 tablespoon dark brown sugar
1/2 teaspoon ground cinnamon


Preheat the oven to 375 degrees. Wash the sweet potato and wrap it with foil. Plance on a baking sheet lined with parchment paper. Bake potato for approximately 1 hour, or until you can easily pierce the potato with a fork.

While the potato is baking use a mixer to mix together the butter and honey until the texture is uniform. To serve remove the foil and split the potato open with a knife. Top with the brown sugar, cinnamon, and finally a scoop of the honey butter. Store leftover honey butter in the refrigerator.

Serve each potato with 2 tablespoons of the honey butter.

Slow Cooker Jackfruit Joes

1 tablespoon vegetable oil
1/2 cup diced onion
1/2 cup diced red bell pepper
1 (16 ounce) can green jackfruit in brine, drained
2 cups plain tomato sauce
2 tablespoons brown sugar
1 1/2 tablespoons brown mustard
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon sriracha sauce
1 teaspoon white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
salt and ground black pepper to taste
6 hamburger buns

Turn on a multi-functional pressure cooker and select Saute function.
Add oil, onion, and bell pepper and cook until slightly softened, 3 to 5 minutes.
Turn off Saute function and add jackfruit in a single layer on top of vegetables.
Whisk tomato sauce, brown sugar, mustard, tomato paste, Worcestershire sauce,
sriracha sauce, vinegar, garlic powder, parsley, salt, and pepper together in a bowl.
Pour this mixture evenly over jackfruit in the pressure cooker.
Close and lock the lid; choose the Slow Cook option and set the timer for 4 hours.
Toast hamburger buns and serve topped with cooked jackfruit.