Recipes Cookbook - Korean BBQ Bowls with Garlic Scented Rice

Korean BBQ Bowls with Garlic Scented Rice |#Mexicandesserts #Cookingrecipes #Dessertrecipes #Healthyrecipes #Dinnerrecipes #Cupcakecakes #Cucumbercarrotsalad #Bulgogibeef #Delicioushealthyrecipes #Halfboiledegg #Parboiledrice #Steakmarinade

Ingredients

• 1 1/2 pounds flank or sirloin steak, cut into thin strips
• 1/2 asian pear, diced
• 6 cloves garlic
• 2 inch piece of ginger, sliced
• 1/2 small onion, diced
• 3 tablespoon EACH soy sauce and brown sugar
• 1 1/2 tablespoon sesame oil
• 2 scallion, cut into large pieces
• 1 tablespoon oil
Garlic Scented Rice:
• 1 tablespoon oil
• 2 cloves garlic, sliced (or smashed)
• 1 1/4 cup parboiled rice (see notes)
• 2 1/2 cups warm chicken broth
Cucumber + Carrot Salad:
• 1 teaspoon sesame seeds
• 1/4 teaspoon red pepper flakes
• 1/4 cup rice vinegar
• 3 tablespoon honey
• 1 cup EACH sliced cucumbers and shredded carrots

Instructions

1. STEAK MARINADE: In a food processor combine the pear, garlic, ginger, and onion and pulse until a thick paste forms. In a large bowl, combine the sliced steak, prepared tenderizer, soy sauce, brown sugar, sesame oil, and scallions. Stir to coat the meat evenly. Cover and refrigerate for 20- 30 minutes. When ready to cook, heat a large cast iron skillet over high heat. Add the oil and 1/2 the meat (do not add the excess marinade) to the skillet and cook for 1-2 minutes or until the steak is brown and crisp on the outside. Repeat with the second batch.
2. GARLIC SCENTED RICE: Rinse the rice in a fine mesh strainer under cold running water for 2 minutes, use your fingers to rub the rice to remove any excess starch, set aside. Add the oil and garlic to a skillet and heat the skillet over medium heat. This will infuse the oil with the garlic flavor. You can remove the garlic if you don’t want it to be too garlicky at this point. Add the rice and allow to toast for 2-3 minutes, stirring frequently so the rice doesn’t stick or burn. Add the chicken broth and allow to come to a boil, stir just once to break up lumps. Cover, reduce heat to low and allow the rice to cook for 12-15 minutes or until the water dries up. Let stand for 5 minutes before fluffing with a fork.
3. CUCUMBER + CARROT SALAD: In a bowl combine the sesame seeds, 1/2 teaspoon salt, red pepper flakes, rice vinegar, and honey until the honey dissolves. Add the cucumbers and carrots and stir to coat. Allow to marinate for atleast 5-10 minutes in the refrigerator.
4. ASSEMBLE: Place the rice in a bowl, topped with cooked steak, cucumber + carrot salad, half boiled egg and sprinkle with sliced scallions or toasted sesame seeds. Drizzle with sriracha mayo if desired.

recipe adapted  >>>>>  here

Recipes Cookbook - Chicken Pad Thai

Chicken Pad Thai |#Chickenpadthairecipe #Cookingrecipes #Chinesefood #Pastarecipes #Healthyrecipes #Asiancooking #Vegetarianrecipes #Foodvideos #Vegandinner #Easydinnerrecipes #Ramennoodlerecipeseasy #Ricenoodlerecipes

Ingredients

• 10 oz Thai rice noodles
• 1 lb boneless skinless chicken breasts, sliced into small strips, or 1 lb extra large shrimp, peeled and deveined
• 2 Tbsp vegetable oil
• 1/4 cup packed dark-brown sugar
• 1/4 cup soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp lime juice
• 1 Tbsp fish sauce
• 1 red bell pepper, sliced into thin strips and strips halved
• 1 1/2 cups matchstick carrots
• 2 cloves garlic
• 5 green onions, whites minced, greens sliced into 1-inch pieces
• 2 cups bean sprouts
• 3 large eggs
• 1/2 cup unsalted peanuts, chopped
• 1/3 cup cilantro, chopped
• Red pepper flakes and sesame seeds (optional)

Instructions

1. Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
2. While noodles are cooking, heat oil in a wok or a 12-inch deep saute pan set over medium-high heat. Add chicken and saute until cooked through, about 6 minutes. If using shrimp cook about 1 1/2 minutes per side or until opaque.
3. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer.
4. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
5. Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

Recipe adapted >>>>>  here

Recipes Cookbook - Cherry Sheet Cake Recipe

Cherry Sheet Cake Recipe |#Blueberrydesserts #Blueberrycobbler #Lemondesserts #Lemonblueberrybread #Easydesserts #Blackberrycoffeecake #Cherryslabpie #Cherrysheetcake #Cherrycakerecipe #Coconutsheetcake #Cakedesserts #Cupcakecakes

Ingredients

• Cake
• 1 package white cake mix
• 3 eggs
• 3/4 cup oil
• 1/2 cup water
• 3 oz cherry instant jello
• 10-12 oz maraschino cherries drained
Almond Buttercream Frosting
• 1/4 cup butter softened
• 4 oz cream cheese softened
• 2 tsp almond extract
• 3 cups powdered sugar
• 2-3 tbsp milk

Instructions

1. Preheat oven to 350.
2. Begin by adding your cherries to a blender or food processor and blending.
3. Mix cake mix, eggs, oil and water in a large bowl until well blended. Add JELL-O mix and pureed cherries. Mix well.
4. Pour into a greased 9x13 pan.
5. Bake for 30 minutes.
6. Let cake cool.
7. While cake is cooling make frosting by creaming together the butter and cream cheese. Add powdered sugar, almond extract, and milk - blend well. Frost cake. ENJOY!

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Strawberry Jello Fluff Salad

Strawberry Jello Fluff Salad |#Orangefluffsaladmandarin #Orangecreamsiclefluff #Mandarinorangejellosalad #Dessertrecipes #Strawberryjellofluffsalad #Strawberrybananacheesecakesalad #Pistachiosalad #Jellosaladrecipes #Strawberryshortcakefluffsalad #Foodvideos #Fluffsaladrecipes #Dessertrecipes

Ingredients

• 1 large package Cook and Serve vanilla pudding (4.6 ounces)
• 1 large package strawberry jell-o (6 ounces)
• 3 cups water
• 1 16 oz Cool-Whip (lite or fat-free is fine)
• 1/2 bag mini marshmallows
• 2 cups of strawberries, chopped
• 2 to 3 bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)

Instructions

1. Mix together pudding, Jell-o, and water over medium heat until it boils.
2. Remove from heat and pour into a large mixing bowl. Cover with plastic wrap.
3. Refrigerate until mixture has thickened (overnight or for about 6 hours).
4. The next morning or 6 hours later, beat until creamy with a hand mixer.
5. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - 30 Minute Mongolian Beef

30 Minute Mongolian Beef |#Shreddedbeefrecipes #Flanksteakrecipes #Mexicanshreddedbeef #Asianbeefrecipes #Mexicanbeefrecipes #Beefrollups #Shreddedbeefrecipes #Mexicanshreddedbeef #Beeftenderloinrecipes #Brownsugarmeatloaf #Elbownoodlerecipes #Mongolianbeefrecipe

Ingredients

• 1 pound flank steak sliced against the grain and cut into 1/4 inch cubes
• 1/8 cup cornstarch
• 1/2 tablespoon sesame oil
• 1/2 tablespoon canola or vegetable oil
• 3 cloves garlic minced
• 1 teaspoon ginger minced
• 1/2 cup low sodium soy sauce
• 1/2 cup water
• 3/4 cup light or dark brown sugar
• oil for frying
• sliced green onions for garnished if desired

Instructions

1. Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are making the sauce and heating up the oil.
2. Heat sesame oil and canola or vegetable oil in a large skillet.
3. Add in garlic and ginger and cook for 1-2 minutes.
4. Stir in soy sauce, water and brown sugar. Bring to a simmer and cook for 2-3 minutes. Set aside.
5. Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. (I used about 1 cup.)
6. Heat oil until hot but not scorching.
7. Add in the beef making sure not to over crowd the pan. (I did a couple of batches). Brown the beef on both sides for 1-2 minutes on each side.
8. Remove from the oil with a slotted spoon and place on paper towels.
9. Place beef in the sauce and toss to coat.
10. Bring the sauce back to a simmer and cook until thickened 2-3 minutes.
11. Serve immediately with green onions for garnish if desired.

recipe adapted  >>>>>  here

Recipes Cookbook - Creamy Potato Soup With Bacon And Cheese

#Pioneerwomanrecipes #Potatoesouppioneerwoman #Chickenandgravycrockpotslowcooker #Cookingrecipes #Delicioussoup #Soupandsalad #Knockyoursocksoffcrockpotsoup #Cheesypotatosoup #Potatosoupeasy #Bakedpotatosoupeasy #Homemadepotatosoup #Creamypotatosoup

 

Ingredients

• 2 pounds Russet potatoes (about 2 large) peeled and cut into 1/2-inch pieces
• 6 bacon slices
• 1 onion chopped
• 10 garlic cloves minced
• 2 cups whole milk
• 2 cups water
• 1 cup shredded cheddar cheese
• 1/4 cup all-purpose flour
• 1 tablespoon chopped fresh chives
• 1 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Heat a large pot or dutch oven over medium heat. Add bacon to the pot and cook until crispy, 10-15 minutes. Transfer to a paper towel to drain. When cool, crumble into small pieces.
2. Add onions to the pot with the bacon grease and cook until they soften, about 5 minutes, stirring occasionally.
3. Add potatoes, garlic, salt, and pepper to the pot. Cook for a few minutes, stirring frequently.
4. Add flour to the pot, and stir until the ingredients are well-mixed, a few minutes.
5. Add water and stir until well-mixed. Add milk and stir. Bring to a boil over high heat, and then reduce heat to medium-low to simmer until the potatoes are cooked, about 15 minutes, stirring occasionally to prevent potatoes from sticking to the pan's bottom.
6. Serve in bowls topped with crumbled bacon, shredded cheddar, and chopped chives.

recipe adapted  >>>>>  here

Recipes Cookbook - Keto Microwave Cheesecake

Keto Microwave Cheesecake |#Ketobreakfast #Ketocreamcheeserecipes #Eggfastrecipes #Ketosnacks #Lowcarbmeals #Ketodesserteasy #Ketodessertrecipes #Ketoomgbars #Ketovanillacupcakes #Bestketodesserts #Ketocupcakerecipes #Ketocakerecipes

Ingredients

• 2 oz Neufchatel cream cheese, cubed (or reduced fat cream cheese; can also use regular cream cheese)*
• 1/4 teaspoon pure vanilla extract
• 1/2 teaspoon stevia glycerite (equals about 2 tablespoons sugar)
• 1 large egg

Instructions

1. Place the cream cheese in a 1-cup, 3-inch wide ceramic ramekin. Microwave 15 seconds to soften.
2. Add the vanilla and stevia and mix with a fork to combine.
3. Mix in the egg, patiently and thoroughly, until smooth. This will take a couple of minutes.
4. Microwave for 90 seconds.
5. Allow the cake to rest and cool in the ramekin for 10 minutes, then run a knife around the edges and carefully invert it onto a plate.
6. Top with your choice of toppings and serve, or refrigerate until ready to serve. Remove from fridge 15 minutes before serving.

recipe adapted  >>>>>  here

Rated 4.9/5 based on 117 customer reviews

Recipes Cookbook - Oven Fried Korean Popcorn Chicken.

Oven Fried Korean Popcorn Chicken |#Easymeals #Cookingrecipes #Cakerecipes #Goodfood #Beefrecipes #Yummyfood #Collegesurvival #Collegehackssavingmoney #Collegelifehacks #Dessertrecipes #Smoresbrownies #Collegestudenthacks

Ingredients

• 2 pounds boneless chicken breasts, cut into 2 inch cubes
• 1 cup buttermilk
• 3 cups finely crushed corn flakes
• 3 tablespoons whole wheat or all-purpose flour
• black pepper
• extra virgin olive oil, for brushing
Korean BBQ Sauce
• 1/2 cup low sodium soy sauce
• 3 tablespoons honey
• 1-2 tablespoons Gochujang (Korean chili paste)
• 2 tablespoons rice vinegar
• 1 inch fresh ginger, grated
• 2 cloves garlic, grated
• 2 tablespoon toasted sesame oil
• 3 tablespoons toasted sesame seeds
• green onions, chopped, for serving

Instructions

1. Add the chicken to a gallon size zip top bag. Pour the buttermilk over the chicken. Toss well to coat.
2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
3. Add the corn flake crumbs, flour, and a pinch of pepper to a medium sized bowl. Stir to combine.
4. Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.
5. Meanwhile, make the Korean BBQ Sauce. In a small saucepan, combine the soy sauce, honey, Gochujang (Korean chili paste), rice vinegar, ginger, garlic, sesame oil, and 1/4 cup water. Bring to a boil over high heat. Simmer for 5-10 minutes, until the sauce has thickened slightly into more of a glaze. Remove from the heat.
6. Brush or drizzle the chicken generously with Korean BBQ Sauce. Sprinkle with sesame seeds and green onions. Serve warm Enjoy!

recipe adapted  >>>>>  here