Salmon Burgers Recipe

Salmon Burger Recipe

Ingredients
* 15 1/2 oz salmon; drained and flaked
* 2 egg; beaten
* 1 cup bread crumbs; dry divided
* 1/4 cup green onion; chopped
* 2 tablespoon lemon juice
* 1/8 teaspoon pepper
* 1 cup vegetable oil

How to Cook
1. In med. bowl, combine salmon, eggs, 2/3 cup bread crumbs, the scallions,lemon juice, and pepper until well-blended. 
2. Shape into 4 patties, about 3/4" thick; coat with remaining bread crumbs. 
3. Place patties on wax-paper-lined plate; chill 1 hour. 
4. In skillet,add oil and heat over med. heat. 
5. Add patties and cook 5 min. per side until browned; drain on paper towels. 
Serve with Yogurt-Cucumber Sauce. Makes 4 servings.

Yogurt-Cucumber Sauce Recipe

Yogurt Cucumber Sauce

Ingredients
* 1/2 cup plain low-fat yogurt, 
* 1/4 cup chopped, 
* pared cucumber, 
* 1 Tbsp. fresh chopped dill 
* a pinch of salt and pepper

How to Make
1. In med. bowl, combine well ingredients. 
2. Cover and chill 30 min. before using. 
Makes 1 cup

Chinese Fried Rice Recipe

Chinese Fried Rice

Ingredients
* 2 eggs
* 1 teaspoon MSG (optional)
* 1/8 teaspoon groung white pepper
* 1/4 cup soy sauce
* 4 cups cooked rice
* 4 scallions, chopped, including green ends
* 2 cups diced cooked pork, ham, chicken, shrimp, or any meat
* diced carrots and peas (optional)
* 1 slice ginger, minced
* 1 clove garlic, minced
* 1/4 cup sliced mushrooms (optional)
* 1/4 cup vegetable oil

How to Cook
1. Put first four ingredients in a mixing bowl and stir slightly; the eggs should not be well beaten.
2. Heat wok or pan hot and dry. Add the oil. 
3. Brown the garlic and ginger slightly, then add the rice. 
4. Cook for 2−3 minutes, stirring to break up lumps and coat with oil. 
5. Add the rest of the ingredients except the egg mixture. 
6. Fry and stir constantly until thoroughly mixed. 
7. Add the egg mixture while stirring the rice so it will cover as much of the ingredients in the pan as possible. 
8. Cook about 2 minutes, stirring constantly. Serve while hot.

Coney Island Hot Dog Sauce Recipe

Coney Island Hot Dog Sauce

Ingredients
* 3 med. onions, chopped
* 2 1/2 lbs ground meat

Spices
* 1 1/2 tsp oregano
* 1 1/2 tsp cumin
* 2 tbsp paprika
* 2 tbsp chili powder
* 1 1/2 tsp celery salt
* 1 1/2 garlic salt
* 1 tbsp salt
* 1/2 tsp cinnamon

How to Cook
1. Chop onions and boil in enough water to cover.
2. Boil until completely cooked.
3. Add spices.
4. Break up ground meat into small pieces and put into onion mixture. 
5. Cook about 1 hour, stirring occasionally.

Roti Jala Recipe (Malaysian Cuisine)

Roti jala with curry

Ingredients
* 2 cups plain flour
* 1/2 tsp salt
* 2 eggs beaten
* 2-1/2 cups coconut milk (1/2 coconut)

Method
1. Sift flour into bowl and add salt.
2. Stir in beaten eggs and coconut milk and beat smooth. Use a whisk.
3. Strain batter.
4. Grease and heat a medium non-stick pan on low heat.
5. Put a ladleful of batter in roti jala mould and in a circular motion move over a pan so that the pancake will have a lacy pattern.
6. Cook until set turn over onto a dish.
7. There is no need to turn the pancake.
8. Use your finger tip to ensure the top layer is cooked.
9. Continue greasing the pan every now and then until batter finishes.

* Serve roti jala with curry.

Spring Rolls Recipe

Spring Rolls Recipe

Ingredients
* 1 lb. chinese cabbage (Napa)
* 2 stalks celery
* 1/2 lb. cooked shrimp
* 1/2 lb. cooked pork or chicken livers
* 10 water chestnuts
* 1/3 cup bamboo shoots
* 1 tsp. salt
* 1 tsp. sugar
* Liberal dash pepper
* 1/2 tsp. light soy sauce
* 1/4 tsp. sesame oil
* 1 beaten egg
* 10 egg roll skins
* 3 cups oil


PREPARATION
1. Boil cabbage and celery until very tender. 
2. Drain and squeeze out excess water. 
3. Shred very fine and set aside to drain further. 
4. Parboil shrimp and fry or bake pork. Mince both. 
5. Shred water chestnuts and bamboo shoots.
6. Mix all ingredients but egg together.
7. Beat egg. Wrap filling in egg roll skins and seal with egg.

HOW TO COOK
1. Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. 
2. When skin turns light golden brown, remove from oil and drain. (At this point restaurants refrigerate them and finish the cooking process as needed.) 
3. When cool, drop again into hot oil and fry until golden brown.
Makes 10.

COOKING TIPS
The two−stage deep frying method is actually a professional Chinese chefs' secret. 
It assures that the inside will be moist and not overcooked (as anything overcooked becomes dry) and the outside will be crisp.

Roasted Chicken with Prosciutto and Green Olives Recipe

Roasted Chicken with Prosciutto and Green Olives Recipe

Ingredients:
* 1 free-range chicken, 3 1/2-4 lbs.
* 1/4 lb. Prosciutto, in one piece, diced into 1/2-inch cubes
* 1/3 cup shallots, minced
* 2 cloves garlic, minced
* 1/2 cup whole green olives, unpitted
* 1/2 cup white wine
* salt and pepper to taste

How to Cook
1. Preheat the oven to 350? F.
2. With a sharp heavy knife, split the chicken down the backbone and open it up. 
3. Turn it breast side up and flatten with the palm of your hand. 
4. Cut a slit in the skin at the bottom of the breast and slip the “ankles” of the chicken through the slit. 
5. Sprinkle liberally with salt and pepper. Transfer the chicken, breast side down, to a lightly oiled roasting pan.
6. Bake for 45 minutes. While the chicken is baking, prepare and combine the prosciutto, shallots, garlic and olives.
7. Remove the chicken from the oven and transfer to a plate. Remove any accumulated fat from the roasting pan. 
8. Scatter the prosciutto mixture evenly in the roasting pan and add the white wine. 
9. Place the chicken skin side up into the pan. Bake for 45 minutes longer.
10. Remove the chicken from the pan. Either carve the chicken or cut it up into serving pieces. 
11. Pour the prosciutto mixture over the chicken and serve.

Ginseng Chicken Soup - Samgye-tang (Korean Cuisine) Recipe)

Korean Ginseng Chicken Soup - Samgye Tang

Ingredients for Ginseng Chicken Soup - Samgye-tang
* Whole chicken (about 1 pound (450 g), cleaned)  :  2
* Glutinous rice  :  1/2 cup (about 100 g)
* Jujube (Korean Date), dried  :  4
* Fresh ginseng (about 5 inches long)  :  2
* Chestnut  :  2
* Ginkgo nut  :  2
* Garlic  :  4 cloves
* Pepper
* Salt

How to Cook Ginseng Chicken Soup - Samgye-tang
1. Wash the rice thoroughly and drain it.
2. Stuff the chickens with the rice, jujubes, ginsengs, chestnuts, ginkgo nuts, and garlic cloves.
3. Cross and bind the chickens legs with thread to keep the stuffing in.
4. Put the stuffed chickens in the pot. Add 10 cups of water and simmer them over low heat for about 2 to 3 hours.
5. Transfer the chickens with their broth to the individual bowls. Serve the salt mixed with pepper in a small bowl as a seasoning dip.

Chinese Crullers Recipe (You Tiao)

Chinese Crullers (You Tiao)

Ingredients for Chinese Crullers (You Tiao):  
* 1 teaspoon salt 
* 3/4 teaspoon alum
* 1 teaspoon baking soda
* 3/4 teaspoon ammonium bicarbonate
* 7/8 cup water
* 2 cups all purpose flour
* 8 cups oil for deep-frying

How to Make Chinese Crullers: 
1. Place salt, alum, baking soda, and ammonium bicarbonate in a mixing bowl. 
2. Add water and stir until thoroughly dissolved. Add flour. 
3. Stir with chopsticks to make the dough soft and smooth. 
4. Knead the dough until it is elastic. Cover and let stand at least 4 hours. 
5. Remove dough and stretch it into a long strip, 1/3-inch thick and 2 inches wide.
6. Sprinkle with a little flour. 
7. Using a knife or cleaver, cut dough into 20 strips 1/2-inch wide. 
8. Pick up a strip from the end with a spatula, turn it around and place it directly on top of the next strip (10 pieces). 
9. Lay a chopstick on top of these double strips. Press down. Repeat process with remaining pieces.
10. Heat oil for deep-frying. Pick up one double strip. Hold the two ends and stretch it until it is 9 inches long. 
11. Drop into hot oil. Turn dough on both sides continuously with chopstick until it is golden brown and expands. 
12. Remove and drain. Repeat with other strips. 
13. May be prepared in advance and refrigerated or frozen. 
14. Before serving, thaw, if necessary, and reheat in oven at 400 degrees for 5 minutes. 

Char Kway Teo Recipe

Char Kway Teo is a popular street hawker's made with chow fun or rice noodles

Ingredients for Char Kway Teo:
* 2 tablespoons peanut oil
* 2 eggs, beaten
* 3 small onions, sliced in thin rings
* 3 to 4 fresh red chilies, seeded and minced
* 2 cloves garlic, chopped
* 3 Chinese sausages (lap cheong), thinly sliced
* 1/2 pound small shrimp, sliced
* 1 cup mung bean sprouts
* about 3/4 pound fresh rice noodles (chow fun)
* 2 to 3 tablespoons soy sauce
* 1 tablespoon soy sauce
* 2 scallions, cut into 1/2 inch lengths

How to Cook Char Kway Teo:
1. Heat 2 teaspoons oil in a wok over medium heat. Add eggs and scramble. Remove.
2. Heat remaining oil over medium-high heat. Add onions and stir-fry until they start to brown. 
3. Add chiles, garlic, and Chinese sausages and stir-fry until fragrant. 
4. Add shrimp and stir-fry until barely pink.
5. Increase heat to high. Add bean sprouts, rice noodles, soy sauce, and oyster sauce.
6. Stir-fry until bean sprouts wilt.
7. Add scrambled eggs and reheat, tossing to mix. Sprinkle with scallions. 
Yield: about 4 cups
*You should use fresh rice noodles (chow fun) that are available at Asian markets.
However, you can substitute dried broad rice noodles known in Thai and Vietnamese markets as banh pho. 

Jack Daniels Grill Glaze

Jack Daniel's Grill Glaze

Ingredients for Jack Daniels Grill Glaze
* 1 head of garlic
* 1 tablespoon olive oil
* 2/3 cup water
* 1 cup pineapple juice
* 1/4 cup teriyaki sauce
* 1 tablespoon soy sauce
* 1 1/3 cups dark brown sugar
* 3 tablespoons lemon juice
* 3 tablespoons minced white onion
* 1 tablespoon Jack Daniels Whiskey
* 1 tablespoon crushed pineapple
* 1/4 teaspoon cayenne pepper

How to Make Jack Daniels Grill Glaze
1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. 
2. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. 
3. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. 
4. Bake in a preheated 325° oven for 1 hour. 
5. Remove garlic and let it cool until you can handle it.
6. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. 
7. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.
8. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. 
9. Discard remaining skin and whisk to combine.
10. Add remaining ingredients to the pan and stir.
11. Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.
Makes 1 cup of glaze. 

CHICKEN ENCHILADAS (Mexican Cuisine)

Chicken Enchiladas

Ingredients for Chicken Enchiladas
* 1/2 cup chopped onion
* 2 garlic cloves, minced
* 1-1/2 cups Italian tomatoes, drained, chopped, reserve liquid
* 1/2 cup sliced mushrooms
* 1 tsp. jalapeno pepper, chopped
* 1/8 tsp. pepper
* 8 oz. chicken (2 chicken breasts skinned, boned, cooked, chopped)
* 4 corn tortillas, 10 inch size
* 4 oz. cheddar cheese, shredded
* black olives, chopped for garnish
* sour cream or plain yogurt

How to Cook Chicken Enchiladas
1. Preheat oven to 375 degrees. Saute onions and garlic. 
2. Add tomatoes, liquid mushrooms and seasonings. 
3. Stir occasionally until sauce is thickened (5 to 8 minutes). 
4. Take half of sauce and mix with chicken in bowl, set aside.
5. Using a frying pan, heat each tortilla one minute. 
6. Lay tortilla flat, spread with cheese and chicken mixture and roll to close.
7. Place seamside down in pan. Repeat three times. 
8. Pour remaining sauce over top, sprinkle some cheese and bake until cheese is brown. 
9. Top with black olives and sour cream or yogurt.

Crepes Ensenada Recipe (Mexican Cuisine)

Crepes Ensenada

Ingredients for Crepes Ensenada
* 4 chicken breasts, cooked and shredded
* 1 large can diced green chilies (Ortega - drained)
* 1 lb. Jack cheese, grated
* 2 small cans chopped black olives
* 1 bunch green onions, chopped
* 1 dozen flour tortillas
* 2 jars salsa
* 1-1/2 cans cheddar cheese soup
* 1 lb. cheddar cheese grated

How to Make Crepes Ensenada
1. Mix first five ingredients and divide evenly on flour tortillas.
2. Roll up and place in a 9x13 inch pan.
3. Mix the sour cream and cheese soup and pour over rolled tortillas.
4. Pour salsa over the sour cream and soup. Top with cheddar cheese grated.
5. Bake uncovered 350 degrees for 15 minutes or until bubbly.
Serves 8 - 12 and may be prepared in advance.
Image Credit : MadHungryWoman

BURRO-LADAS Recipe (Burritos baked like enchiladas with sauce and cheese)

Burro Ladas

Ingredients for Burro-Ladas
SAUCE:
* 3 - 8 oz. cans tomato sauce
* 1  10-1/2 oz. can tomato soup
* 1 - 16 oz. can tomatoes, chopped
* 1-1/2 cups water
* 2 - 1 tsp. chili powder, to taste
* 1 tsp. garlic powder
* 1 tsp. ground cumin
* 1 tsp. oregano
* 1 tsp. salt

FILLING:
* 2 tbsp. oil
* 2 lbs. ground round
* 2 - 4 oz. cans sliced mushrooms, drained
* 1 cup finely chopped onion
* 3 cups grated cojack cheese
* 12 flour tortillas

How to Make Burro-Ladas
1. For sauce, blend together all ingredients in a 2 quart saucepan over medium heat; stir and bring to a boil. Reduce to simmer, cover and continue 5 to 10 minutes. Remove from heat.

2. For filling, heat oil in large frying pan; add ground round, onions and mushrooms. Brown together. Add 1-1/2 cups of sauce to meat, stir and simmer 10 minutes. Remove from heat. Grease two 9x13 inch pans.

3. Spread 1/2 cup meat mixture on bottom of each tortilla and sprinkle with about 2 tbsp. grated cheese. Roll up and place seam down in prepared pans. Place 6 in each pan with at least 1/2 inch between each burro-lada.

4. Divide remainder of sauce and pour each half evenly over each pan; cover and bake in preheated 375 degree oven for 20 minutes. Remove cover and sprinkle remaining cheese evenly over each pan. Continue to bake uncovered 10 minutes or until bubbly. Let stand at least 5 minutes before serving. Makes 12 generous servings.

Approximate preparation time: 1-1/2 to 2 hours.

Taco Dip Recipe

Taco Dip

Ingredients for Taco Dip
* 1 dry pkg. taco seasoning
* 6 oz. green taco sauce
* 16 oz. can refried beans
* 16 oz. carton sour cream
* 1 cup shredded cheddar cheese

How to Make Taco Dip
1. Add taco seasoning, taco sauce and refriedbeans. Mix well. 
2. Pour into loaf pan; spoon sour cream over and sprinkle with the cheese.
3. Bake at 350 degrees for 30 minutes. Eat with Nacho chips.

Garlic and Blue Cheese Bread Recipe

Garlic and Blue Cheese Bread

Ingredients for Garlic and Blue Cheese Bread
* 1 large loaf french bread, slice down the middle
* 1 8 oz. chunky blue cheese dressing
* 1 8 oz. whipped butter, softened
* 2 tbsp. garlic powder
* 1 cup parmesan cheese

How to Make Garlic and Blue Cheese Bread 
1. Preheat oven to 350.
2. In small bowl combine blue cheese dressing, garlic, and parmesan cheese.
3. Spread each loaf of bread with butter.
4. Spread on blue cheese and parmesan mixture.
5. Bake for 15−20 minutes.

Chinese Chicken Wings Recipe

Chinese Chicken Wings

Ingredients for Chinese Chicken Wings
* 3 dozen chicken wings
* 3 cups water
* 1 cup soy sauce
* 1 tbsp. sugar
* 1/2 cup oil
* 1/2 cup oyster sauce
* 1/2 cup white wine

How to Cook Chinese Chicken Wings
1. Mix all ingredients together except for chicken wings.
2. Preheat oven to 350F.
3. Place chicken wings in baking dish and pour over mixture.
4. Bake for 30 minutes.
5. Serve with plenty of napkins.

Crab Stuffed Mushrooms Recipe

Crab Stuffed Mushroom

Ingredients for Crab Stuffed Mushroom
* 24 mushrooms
* 1 can crab meat
* 1 egg, beaten with 2 tsp. milk
* 2 tsp. bread crumbs
* 1 small onion, finely chopped
* 1 cup parmesan cheese
* 1 tsp. garlic powder
* 1 tsp. onion powder
* 1/2 tsp. salt
* 2 tsp. parsley

How to Cook Crab Stuffed Mushroom
1. Preheat oven to 300 degrees.
2. Clean mushrooms.
3. Combine remaining ingredients and stuff into mushrooms.
4. Bake for 20 minutes.
5. Serve.

Hot Stuffed Mushrooms Recipe

Hot Stuffed Mushroom

Ingredients for Hot Stuffed Mushroom
* 24 mushrooms, cleaned
* 2 eggs, beaten
* 2 cups crabmeat
* 1 tsp. onion powder
* 2 tbsp. parmesan cheese
* 2 tsp. parsley
* 1 tbsp. hot sauce
* 1 tsp. cayenne pepper
* 2 tbsp. bread crumbs
* 1 tsp. salt

How to Cook Hot Stuffed Mushroom
1. Preheat oven to 325.
2. Combine all ingredients except mushrooms.
3. Spoon in mixture to mushrooms and bake for 20 minutes.

Asparagus Cream Cheese Spread for Sandwiches Recipe

Asparagus Cream Cheese Spread for Sandwiches

Ingredients for Asparagus Cream Cheese Spread for Sandwiches
* 1 16 oz. whipped cream cheese
* 2 cans asparagus
* 4 scallions, chopped
* 3 tbsp. horseradish sauce
* 6 slices bacon
* pinch salt

How to Cook Asparagus Cream Cheese Spread for Sandwiches
1. Cook bacon in microwave or fry.  Let cool and break up into tiny small pieces.
2. Place all ingredients into food processor or blender.  Mix well.
3. Refrigerate for 1 hour before serving.
4. Serve with vegetables, breads or crackers.