This is the best! These are sure to be a big hit,and will leave a empty plate!!
Lumpia(serves 15-18)
* 2 tablespoons vegetable oil
* 1 lb ground lean pork
* 2 garlic cloves, minced
* 1 onion, sliced
* 1/2 lb green beans, julienned
* 2 carrots, julienned
* 1 tablespoon soy sauce (optional)
* 1 cup bean sprouts (optional)
* 15 -20 lumpia skins, square or 15 -20 round lumpia skins
* salt
Vinegar Dipping Sauce
* 1/2 cup white vinegar
* 3 garlic cloves, crushed
* salt and black pepper
Sweet and Sour Sauce
* 1/4 cup white vinegar
* 1/4 cup soy sauce
* 1/4 cup ketchup
* 1/2 cup water
* 2 tablespoons sugar (to taste)
* salt
* 1 tablespoon cornstarch, dissolved in
* 2 tablespoons water
# Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste.
# 2 To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use.
# 3 Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with sweet sour or vinegar and garlic dipping sauce.
# 4 Vinegar Dipping Sauce: Mix together all ingredients and let sit for 1/2 hour. Makes 1/2 cup.
# 5 Sweet and Sour Sauce: In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture. Makes 1 1/4 cup.
* 1 cup all-purpose flour * 2 envelopes taco seasoning * 1/2 teaspoon salt * 2 eggs * 2 tablespoons milk * 2 broiler/fryer chickens (3 to 4 pounds each), cut up * In a large resealable plastic bag, combine the flour, taco seasoning and salt. In a shallow bowl, beat eggs and milk. Dip chicken pieces in egg mixture, then place in bag and shake to coat. * Place bone side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 55-60 minutes or until juices run clear. Yield: 12 servings.
Eating Mexican foods can be hard(Cheese,spicy,oil etc.) But with these recipes they are Easy to eat and make! Yumm!
(Garlic) Guacamole:
2 avocado
# 2 jalapeno, minced (seeds removed if you choose,but also optional)
# 2 garlic clove, chopped
# 1 -2 teaspoon sea salt
# 2 lemon, juice of
1. 1 Halve avocado and scoop pulp into medium bowl. Add minced jalapeños and finely chopped onions.
2. 2 Place chopped garlic clove on cutting surface and sprinkle with the sea salt (or other course salt). Using the side of a knife, mash the salt into the garlic until you have a paste.
3. 3 Add garlic paste & lemon juice to avocado mixture and mash together with a fork until desired consistency is reached making sure to distribute garlic throughout.
4. 4 Serve with tortilla chips! Store leftovers in tightly covered container in fridge - although best eaten right away.
Llapingachos~
* 1 1/2 teaspoons kosher salt
* 2 medium peeled baking potatoes, quartered (about 1 1/4 pounds)
* 6 tablespoons (1 1/2 ounces) shredded queso fresco or Monterey Jack cheese(Optional or Vegan cheese)
* 2 tablespoons minced green onions
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 tablespoon olive oil
* 3/4 cup diced tomato
* 1/2 cup julienne-cut red onion
* Place 1 1/2 teaspoons salt and potatoes in a saucepan, and cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain, and mash with a potato masher until smooth. Cool. * Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well. Divide potato mixture into 6 balls (about 1/2 cup per ball). Flatten balls into 1/2-inch-thick patties (about 3-inch diameter). Place on a baking sheet; cover and refrigerate 20 minutes or until firm.
* Heat oil in a large nonstick skillet over medium heat. Place potato-and-cheese patties in pan; cook 5 minutes or until bottoms are browned. Turn patties; cook 3 minutes. Top patties with tomato and red onion.
So my mom cooked the sesame chicken recipe. It was really good. We served it over some noodles and with some lumpia(I'll be sure to post a recipe for Lumpia later!). We didn't have cornstarch but even without it made a good sauce. It was def a big hit!
PS:Don't mind the date on the picture..its all messed up :P
*# 1/4 cup brown sugar
# 1/4 cup teriyaki sauce
# 1/4 cup apple cider
# salt
# sesame seed
# 1 dash cayenne pepper
# 1/2 cup soy sauce
# splash vinegar (white or apple cider)
# 1/2 teaspoon minced garlic
# 1 teaspoon cornstarch
put all ingredients together in a wok and cook on med-low till barley bubbling. Toss in your chicken or whatever you are using for meat in and toss to coat stirring frequently. Enjoy!
5 lbs beef tenderloin ( Weight after removing all fat and silver-skin)
Rub
* 1/2 teaspoon pepper
* 1/2 teaspoon salt, go for more it you like
* 1 tablespoon oregano
* 1 tablespoon parsley
* 1/2 tablespoon rosemary
* 1/2 tablespoon thyme
* 1 pinch red pepper flakes
* 1 teaspoon dried garlic powder
* 1 tablespoon dried onion flakes
Protector
* olive oil
* 6 slices bacon (optional)
1 Position a rack in the center of the oven and heat the oven to 450°F. 2 Remove any silver-skin left on the tenderloin. A silvery-looking thin membrane that stays tough when it's cooked. Do it by running your knife just under the membrane. 3 Then trim off the chain if it`s on there, on the tenderloin, it is the long, skinny, fatty piece of meat that runs the length of the tenderloin. Can save it for soups, stews or grind for burgers. 4 Cut the tenderloin in half. Two smaller roasts are easier to handle than one long one. This way you can roast one more on the rare side and one more well done, so all are happy. :). 5 Tie your roast at regular intervals-this keeps the meat in a uniform, compact shape, which will help it cook more evenly. The twine should be firm, but not so tight that the beef bulges out. I used silicone hot cooking bands. Works great! 6 Mix rub ingriedients together. 7 Towel dry the tenderloins dry, and then rub with mixture. 8 Place on roasting rack of pan. Drizzle with olive oil. Or place 3 slice bacon on each roast. I did one with and one with out. 9 Roast for about 20-25 minutes, check the internal temperature with a probe thermometer. For a tenderloin that's medium-rare, look for an internal temperature of 120°F (20 minutes). 10 For medium, the internal temperature should be 125°F (25- 30 minutes). 11 When the tenderloin is cooked the way you like it, let it rest at room temperature for 20 minutes before slicing lightly covered with foil. This will let the juices redistribute so the meat is juicy all over. 12 Tip: It’s so important to let the beef rest before slicing it. This allows the juices to redistribute from the outside of the roast throughout the whole roast, making this lean cut very juicy
# 2 large russet potatoes, baked
# 4 tablespoons butter, melted
# salt and pepper
# 1 cup shredded cheddar cheese(Lactose free)
# 6 slices bacon, cooked and crumbled
# 1 cup sour cream(Optional)
# 2 tablespoons prepared horseradish
# 3 tablespoons sliced green onions
# 1/2 cup chopped tomato
# chopped chives, for garnish
1. 1 Cut potatoes in half.
2. 2 Preheat grill to medium heat.
3. 3 Scoop out the pulp, leaving a 1/4-inch thick shell for the toppings. Cut the potatoes into quarter wedges, brush all over with butter and season with salt and pepper.
4. 4 Place on grill and cook until crisp, about 10 minutes. During the last few minutes of grilling, remove potatoes and place on a cookie sheet. Top the potatoes with cheese and bacon and place back on top of grill.
5. 5 While potatoes are grilling, combine the sour cream and horseradish in a small bowl and mix well.
6. 6 Place potatoes on serving plates and top with the green onions, chopped tomatoes and the sour cream horseradish sauce. Sprinkle with chopped chives, for garnish.
