Sam’s Fried Rice
3 cups cooked white rice (day old or leftover rice works best!)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce
On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated! **You could really play around with this rice too! Try adding some diced ham, or green onion
This recipe is from THIS blog.
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
7 cups thinly sliced pared apples
1 tablespoon lemon juice
1 Pastry for double-crust pie (9 inches)
1 tablespoon butter or margarine
1 egg white
In a small bowl, combine sugar, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss well to coat. Line a 9-in. pie pan with half the pastry. Place apple filling into crust; dot with butter. Roll out remaining pastry to fit top of pie. Cut a few slits in top. beat egg white until foamy; brush over pastry. Sprinkle sugar on top. Bake at 375 degrees F for 35 minutes. Increase temperature to 400 degrees F and bake 10-15 minutes more or until golden.
This recipe is from AllRecipes.
1 package thick sliced bacon (cooked and crumbled)
1 package pasta (angel hair, fettucini or spaghetti)
2/3 of an 8 oz container parm/romano cheese
1 (16 oz) container heavy cream
1-2 lbs chicken breast, cubed
1-1 1/2 cup chicken broth
pepper, onion powder, garlic powder, and rosemary to taste
Cook the bacon first, saving the drippings. Brown the chicken with seasonings and 1/2 of the bacon drippings. Set aside when cooked through, careful not to overcook chicken. Put pasta on to boil. To make the sauce, add the heavy cream, other half of bacon drippings, parm cheese, 1/4 cup chicken broth, more seasonings. Be careful if you choose to use any salt because the cheese and the bacon have a lot of salt. Cook over low to medium heat until bubbly. Stir until done. Be careful not to burnt he sauce. When the noodles are done, drain them and add a pat or two of butter to keep the noodles from sticking. Throw all ingredients together: pasta, crumbled bacon, sauce, chicken and add rest of chicken broth to desired consistency if needed. The dish will thicken upon standing.
BBQ Korean Ribs
4 pounds beef short ribs, 2-1/2 inches long
2/3 cup Teriyaki Marinade & Sauce
1 tablespoon sesame seeds, toasted
1 teaspoon sugar
2 teaspoons hot pepper sauce
2 large cloves garlic, pressed
Score meaty side of ribs, opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise and crosswise. Place ribs in large plastic food storage bag. Combine teriyaki sauce, sesame seed, sugar, pepper sauce and garlic; pour over ribs. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 4 hours, turning bag over occasionally. Remove ribs; discard marinade. Grill or broil 4 inches from hot coals or heat source 15 to 18 minutes, or until ribs are brown and crisp. Turn ribs over occasionally.
Prepared pie crust
1 lb bacon, cooked and crumbled
3 large eggs
2 cups heavy cream
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Preheat oven to 400 degrees. Bake crust until it’s a pale, golden brown…about 30 minutes. Let cool completely on a wire rack. Leave oven on. Cook, drain and crumble bacon. Whisk eggs, cream, salt, and pepper in a medium bowl. Mix in bacon crumbles. Pour mixture into pie shell. Bake until puffed and pale golden brown, about 30 minutes. Let cool at least 30 minutes before serving.