“I will not leave you as orphans, I will come to you.” John 14:18

Sunday, October 17, 2010

International Dinner Recipes

KOREAN SALAD
INGREDIENTS:
1 cup salad oil
3/4 cup sugar
1/2 cup ketchup
1/4 cup vinegar
salt and pepper to taste
2 eggs
1 pound bacon
1 pound fresh spinach, torn
1 (4 ounce) can water chestnuts, drained and chopped
1 cup fresh bean sprouts
8 mushrooms, sliced

DIRECTIONS:
1. In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.

2. Place egg in a pot with enough cold water to cover. Bring to a boil and remove from heat. Cover pot and let egg stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and slice.

3. Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.

4. In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.

PORK STIR-FRY WITH SWEET AND SOUR SAUCE
INGREDIENTS:
2 lbs. pork, cut into -1” cubes
2 cups water
2 cups quick-cooking rice, uncooked
2 (16 ounce) packages frozen stir-fry vegetables
3/4 cup bottled sweet and sour-style stir-fry sauce
1 (8 ounce) can pineapple tidbits, drained

DIRECTIONS:
1. Cook rice according to package directions.

2. Meanwhile, coat large nonstick skillet or wok with nonstick cooking spray; heat skillet over medium-high heat. Stir-fry pork for 3 to 4 minutes or until slightly pink in the center. Remove from skillet and cover. Add vegetables and stir-fry for 7 to 8 minutes, or until crisp-tender; drain any water. Return pork to skillet. Stir in stir-fry sauce and pineapple; heat through. Fluff rice with fork. Serve pork mixture over rice.

CHINESE CHICKEN-FRIED RICE

INGREDIENTS:
1/2 tablespoon sesame oil
1 onion
1 1/2 pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
3/4 cup fresh pea pods, halved
1/2 large green bell pepper, diced
6 cups cooked white rice
2 eggs
1/3 cup soy sauce

DIRECTIONS:
1. Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.

2. Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.

3. Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

SWEET AND SOUR KIELBASA
INGREDIENTS:
1 (16 ounce) package kielbasa sausage
1 (16 ounce) jar salsa
1 (10 ounce) jar grape jelly
1 cup water
1 tablespoon lemon juice

DIRECTIONS:
1. Cut kielbasa into 1-2” slices and place in crockpot.
2. Mix remaining ingredients well and pour over kielbasa.
3. Cook on low for 2-3 hours, stirring occasionally.

TANDOORI CHICKEN

INGREDIENTS:
2 lbs. Chicken pieces (tenderloin size – 3” x 2”)
½ cup plain yogurt
2 tsp. ground ginger
½ tsp. ground turmeric
½ tsp. chili powder
¼ tsp. ground cardamom
¼ tsp. ground cinnamon
2 tsp. salt
2 tsp. meat tenderizer
¼ cup canola oil
1 tsp. sugar
5 drops yellow food coloring

DIRECTIONS:
Combine all ingredients except chicken into a bowl. Mix well. Marinate chicken in sauce for at least 3 hours. Place marinated chicken in baking dish and bake at 350 for 30 minutes or until chicken is done.

BEEF STEW

INGREDIENTS:
2 tbsp. oil
1 large onion, finely chopped
2 tsp. paprika
2 lbs. stew beef, cut into ¾ inch cubes
1 red or yellow pepper, chopped
1 tomato, chopped
1 clove garlic
Salt to taste

DIRECTIONS:
Saute onion in oil until tender. Add paprika and stew beef and brown over high heat, stirring constantly. Add remaining ingredients. Cover and cook over medium heat until tender. Serve over egg noodles.


CORN BEEF AND CABBAGE
INGREDIENTS
3-4 lb. corned beef brisket                                                          
½ cup chopped onion                                                                    
2 cloves garlic, minced                                                                  
2 bay leaves                                                                                      
6 small carrots, pared                                                                    
6 cabbage wedges                                                                          

DIRECTIONS:
Place brisket in Dutch oven – barely cover with water.
Add onion, garlic, bay leaves. Cover;  simmer 3-4 hr. or until tender.
Remove meat; keep warm.  Add carrots and cabbage to liquid. Bring to a boil
And cook 25 minutes.

CHICKEN TETRAZZINI
INGREDIENTS:
42 oz. Cream of chicken soup                                                    
2 Tbsp. lemon juice                                                                        
¼ cup finely diced green pepper                                                              
4 cups dry spaghetti, broken into 1” pieces                         
4 cups cooked, diced chicken                                                     
1 cup grated Parmesan cheese                                                 

DIRECTIONS:
Combine soup and lemon juice.  Saute green pepper in small amount of oil and add to sauce.  Boil spaghetti pieces in salted water for ½ recommended time.  Drain spaghetti and mix with chicken and sauce.  Place in pan and sprinkle with parmesan cheese.  Bake 350 for 45-60 minutes.

HERBED BABY RED POTATOES
INGREDIENTS:
salt, to taste
black pepper, to taste
2 tsp. dill
1 tsp. rosemary

DIRECTIONS:
Bring a pot of lightly salted water to a boil. Cook the potatoes until tender, 10 to 15 minutes. Toss with olive oil, salt, pepper, and chopped fresh parsley. 

BULGOGI (4-6 servings)
INGREDIENTS:
1/4 cup soy sauce
2-4 Tablespoons Vegetable Oil
1/4 tsp. pepper
3 green onions, finely chopped
2 cloves garlic, finely chopped or 1/2 tsp. garlic granules
2 tablespoons vegetable oil
2 lbs. lean boneless beef - cut across grain, 1/4 inch thick by 2 inch slices
2 tsp. sesame seeds

DIRECTIONS:
Put soy sauce, 2 Tblsp. vegetable oil, pepper, green onions, and garlic in bowl and mix well. Add meat and coat with mixture; cover and refrigerate for minimum 30 minutes. Mix several times to make sure meat is well coated with mixture.
Heat remaining oil in wok or skillet over high heat. Drain beef over the bowl and add to hot oil, stirring continually until cooked through (about 3 minutes). Transfer to serving platter and sprinkle with sesame seeds.
Serve with boiled noodles or rice.