Ingredients:

• 1 oz miyeok (dried seaweed)
• 4 oz beef
• 1/2 tsp soy sauce
• 1/2 tsp sesame oil
• salt to taste

Preparation:

1. Rehydrate dried seaweed in water for 30 minutes and then cut into 2-3 inch strips.

2. In a pot add sesame oil and saute beef with soy sauce.

3. Add water and seaweed and bring to a boil

4. Cover to simmer. Cook for about 30 minutes until the seaweed releases the flavor and the soup gets milky looking.

5. Season with salt and soy sauce to taste

4-6 servings

Ingredients:

• 2 tsp dry sherry
• 1 1/4 cup finely chopped sweet yellow onion
• 2 cloves garlic, crushed
• 2 cups cubed red potatoes (I use the brown skinned ones)
• 1 can (14 1/4 oz) vegetable broth
• 1 tsp dried basil
• 1/4 tsp dried thyme
• 1/4 tsp paprika
• 1 bay leaf
• 1 cup fresh or frozen corn (I use canned corn)
• 1 cup soy milk (regular non-fat milk works too)
• salt and pepper to taste
• Olive oil cooking spray

Preparation:

1. Spray a large skillet with cooking spray. Add sherry and heat over medium heat.

2. Add onion and garlic and saute for 5 minutes, stirring frequently to prevent browning. Add water as needed.

3. Add potatoes, broth, basil, thyme, paprika and bay leaf. Cover pan, bring to a boil, and cook over medium heat for 10-15 minutes.

4. When potatoes are tender, add corn and milk. Simmer until the corn is tender, about 3 minutes.

5. Discard the bay leaf.

6. Puree a cup of soup in a blender or food processor, then return it to the pot. This will give teh soup a creamy texture.

7. Season with salt and pepper to taste.

Ingredients:

• 6 cups diced, boiled potatoes (3-4 brown skinned potatoes)
• 1 package imitation crab meat, shredded
• 2 cups mayonnaise
• 1 1/2 cup diced celery
• 1 cups diced onion
• salt & pepper to taste(not much needed since mayo is salty)

Preparation:

1. Combine all ingredients

2. Bake in a casserole dish at 450 degrees for 1 hour or until top is brown.

Ingredients:

• 3/4 cup flour
• 1/2 tsp salt
• 1 tsp sugar
• 1/4 cup water
• 1 grated kamaboko
• 6 medium shrimps, chopped
• 1 cup water chestnuts, chopped
• green onion, chopped

Preparation:

1. Combine dry ingredients.

2. Add water and stir only to moisten the dry ingredients.

3. Add kamaboko, shrimp, water chestnuts and green onion.

4. Drop by teaspoons into heated oil and fry until light brown.

Ingredients:

• 1/2 cup dried shiitake mushrooms (I sometimes leave this out)
• 8 ounces cellophane noodles
• 1 large onion, diced (I don't use too much onion)
• 3 cloves garlic, crushed
• 1/2 tsp sesame oil
• 2 quarts water
• 3 tbsp instant powdered chicken flavored vegetable broth (I use knorr's chicken boullion)
• 1 inch piece fresh ginger, peeled and crushed
• 1/2 cup chopped scallions (I don't use this)

Preparation:

1. Soak shiitake mushrooms in warm water to cover for 10-15 minutes. Drain, slice and set aside.

2. Soak noodles in warm water to cover for 10-15 minutes.

3. Saute onions and garlic in sesame oil until onions are slightly browned.

4. Add water, broth and ginger; simmer together at least 10 minutes.

5. Drain noodles and cut into 3-inch lengths. Add to broth and cook until noodles are done, approximately 5 minutes.

6. Add mushrooms and stir. Garnish with scallions and serve.

This makes a lot so may want to half the recipe.

Ingredients:

• 1lb small elbow noodles boiled and drained
• 1/4 small onion, minced very fine
• 1/4 stalk celery, minced
• 4 medium potatoes, boiled, peeled and diced small
• 6 hard boiled eggs, peeled and diced small
• 1/4 carrot, grated
• Best Foods mayo
• salt and pepper to taste

Preparation:

1. Mix together potatoes, onions, celery and carrots.

2. Salt and pepper to taste.

3. Add macaroni and mix.

4. Add mayo to moisten throughout.

Ingredients:

• Bowtie pasta cooked
• Polish kielbasa sausage
• Red pepper flakes (I used the pepper from pizza hut)
• Broccoli chopped up
• Olive oil
• Crushed garlic
• Chicken broth

Preparation:

1. Heat the olive oil and garlic in a pot

2. Add the sausage and heat up the sausage

3. Add about 1/2 cup chicken broth (amount depends on how much pasta you add. Want enough to coat the pasta)

4. Add the broccoli and pasta

5. Add the red pepper to taste

6. Add salt & pepper to taste

7. Simmer until broccoli is tender

From the Pillsbury 42nd Bake Off Contest 2006

8 servings

Ingredients:

• 2 teaspoons vegetable oil
• 1 large yellow onion, chopped (about 1 cup)
• 1 medium red bell pepper, chopped (about 1 cup)-I leave this out
• 1 can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved
• 1 can (15 oz) Progresso black beans, drained, rinsed
• 1 can (4.5 oz) Old El Paso chopped green chiles
• 1 teaspoon salt
• 1/2 cup chopped fresh cilantro- I leave this out
• 3 cups shredded reduced-fat cheddar cheese (12 oz)-I use regular cheese, it seems to melt better
• 1 can (10 oz) Old El Paso mild enchilada sauce
• 8 whole wheat flour tortillas (8 or 9 inch)

Preparation:

1. Heat oven to 350 degrees F. Spray 13x9-inch glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; Cook 4-5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.

2. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.

3. In small bowl mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.

4. Bake 35-40 minutes, removing foil during last 5-10 minutes of baking, until cheese is melted and sauce is bubbly.

Ingredients:

• 2lb beef (loin tip steak), thin sliced
• 3 green onions, sliced in a bias
• 4 button mushrooms, sliced (I sometimes leave this out)
• 1/2 onion, thinly sliced
• 1/4 cup soy sauce
• 1/4 cup sugar
• 1/4 cup water
• 2 tbsp sesame oil
• 1 tsp pepper
• 1 tsp sesame seeds
• 1-2 tbsp minced garlic
• 1tbsp juice of ginger
• 1/2 onion, grind in a food processor

Preparation:

1. Combine all ingredients in a big bowl

2. Marinade beef and vegetables for at least 30 minutes (1-2 hours is the best and after more than several hours it will taste too salty)

3. Cook until meat is well done.

Ingredients:

• 2lbs ground beef
• 3/4 cup milk
• 1 1/2 cups soft bread crumbs
• 2 tsp salt
• 1/8 tsp pepper
• 1 medium carrot, grated
• 1 small onion, diced
• 2 eggs beaten
• 1/4 cup ketchup
• 3 tbsp brown sugar
• 2 tbsp prepared mustard (I use gray poupon)

Preparation:

1. Pour milk over bread crumbs in a large bowl (I mix it directly in the casserole dish).

2. Add ground beef, salt, pepper, carrot, onion and eggs.

3. Mix thoroughly.

4. Pack in a 9x5 inch dish.

5. Mix ketchup, brown sugar and mustard together and spread over meatloaf.

6. Bake in a 325 degree F oven for 1 1/2 hours

4 servings

Ingredients:

• 4 boneless & skinless chicken breast halves
• 1/4 teaspoon pepper
• 1 cup sliced mushrooms
• 1 cup grated cheddar cheese (4 ounces)
• 1 1/2 cups of skim milk
• 2 cups plain bread crumbs

Preparation:

1. Preheat oven to 350 degrees.

2. Spray baking dish with nonstick spray.

3. Place chicken into the dish and sprinkle with pepper.

4. Top with mushrooms, grated cheese and skim milk.

5. Sprinkle with the bread crumbs.

6. Bake for 40 minutes.

4 servings

Ingredients:

• 2 cups water
• 1-inch piece fresh ginger, peeled and crushed
• 3 cloves garlic, crushed
• 2 medium onions, sliced and quartered
• 1lb boneless and skinless chicken breast, cut into small strips
• 3 tbsp soy sauce
• 1/2 tsp freshly grounded black pepper
• 1lb fresh broccoli, chopped
• 1 small carrot, cut into julienne strips

Preparation:

1. In a saucepan, combine 1/2 cup of the water, ginger, garlic, and onions. Cook 3-5 minutes over high heat until tender.

2. Stir in chicken and cook for 5 minutes, or until the meat turns white.

3. Add the remaining 1 1/2 cups water, soy sauce, and pepper. Cover pan and let simmer for 10 minutes.

4. Add broccoli and carrots. Stir, cover and simmer for another 5 minutes or until vegetables are softened to taste.

Ingredients:

• Chicken thighs
• 3/4 cup mayo (varies depending on how much chicken you use)
• 1 cup fine bread crumbs (varies depending on how much chicken you use)

Preparation:

1. Put chicken in large bowl with mayo (you might want to salt and pepper to taste before this).

2. Mix together to coat all pieces.

3. Coat each piece with bread crumbs and place in ungreased baking dish.

4. Bake uncovered at 350 degrees for 1 hour if bone in or 45 minutes if boneless.

Preparation:

1. Add a little oil to a large pot. Salt and pepper chuck roast to taste and brown in pot at medium heat with lid on.

2. Add some water and Lipton onion soup until boiling and keep covered for about 2 hours.

3. Add carrots, potatoes, etc.

4. For gravy use the soup from pot and mix with brown gravy mix.

Ingredients:

• 2-3lbs boneless chicken, cut into 2-3 inch pieces
• 4 tbsp mochiko
• 4 tbsp cornstarch
• 3 tbsp sugar
• 3 tbsp soy sauce
• 2 cloves garlic, minced
• 1/2 tsp salt
• 2 eggs
• 1 tbsp oyster sauce

Preparation:

1. Mix all ingredients together and pour over chicken. Marinate for at least 15 minutes to 2 hours (overnight for a tastier dish).

2. Place oil 1 inch deep in skillet, heat until it sizzles when chicken is added.

3. Fry until done. Serve hot or cold.

Ingredients:

• 1 package of S&B Curry
• Water according to S&B Curry instructions
• Potatoes
• Carrots
• Onions
• Any other veggies you want to have in the curry
• Cooked shrimp (can substiute chicken or beef)

Preparation:

1. Chop up potatoes and carrots (amount depends on how much curry you are using)

2. Boil amount of water according to the amount of curry you are using.

3. Add potatoes, carrots and onions to taste

4. Boil until potatoes and carrots are soft enough to eat

5. Simmer and mix in curry until it is dissolved

6. Add shrimp

7. Serve over rice

Ingredients:

• 4 lbs chicken thighs with skin and bones(5 lbs ok)
• 1 c. sugar
• 1 c. shoyu
• 1/2 cup ketchup
• 1 Tbsp mirin, whiskey or wine

Preparation:

1. Boil sauce ingredients in pot

2. Place chicken in sauce and cook for 45-55 minutes on medium heat until fully cooked

Ingredients:

• 1 package instant vanilla pudding
• 1 cup butter
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 2 eggs beaten well
• 1 1/4 cup flour
• 1 tsp baking soda
• 1 tsp vanilla
• dash of salt
• 1 cup raisins (I sometimes use chocolate chips)
• 3 1/2 cups instant oatmeal

Preparation:

1. Mix button, brown and white sugars and eggs.

2. Add vanilla pudding, flour, salt and baking soda.

3. Last add the oatmeal and raisins.

4. Place by spoonfuls on baking sheets.

5. Bake at 350 degrees F for 10 minutes.

Ingredients:

• 24 Nilla wafers
• 2 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 beaten eggs
• 1 tbsp lemon juice
• 1 tsp vanilla
• cherry or blueberry pie filling

Preparation:

1. Cream sugar with cream cheese until fluffy.

2. Add beaten eggs and blend well.

3. Add lemon juice and vanilla.

4. Place cup cake liner in muffin tin and place 1 nilla wafer into each cup.

5. Fill 1/2 full and bake at 350 degrees F for 15 minutes.

6. Top with 2 tsp pie filling.

Ingredients:

• 1 box pepperidge puff pastry
• 1 box instant vanilla pudding
• 1 tub cool whip
• 1 8 oz cream cheese
• 1 cup milk
• 3/4 cup powdered sugar

Preparation:

1. Thaw puff pastry as directed on box. Cut into 1 1/2 x 2 inch pieces. Bake as directed on box.

2. Soften cream cheese and mix in pudding, milk, powdered sugar and cool whip.

3. Pour mixture into zip lock bag and snip one bottom corner slightly.

4. Cut puff pastry in halt and fill with mixture.

5. Top with powdered sugar if desired.

Ingredients:

Crust:

• 2 blocks butter or margarine
• 2 tbsp sugar
• 2 cups sifted flour

Filling:

• 5 medium firm bananas
• 1 8oz pkg cream cheese
• 2 boxes vanilla instant pudding
• 3 cups milk
• 1 tub cool whip

Preparation:

1. Mix crust and press into 13 x 9 inch pan and bake for 15 minutes at 325 degrees F or until golden brown.

2. Slice bananas and line cooled crust.

3. Beat cream cheese, pudding and milk.

4. Pour over bananas and top with cool whip.

Ingredients:

• 1 box Mochiko
• 3 cups milk
• 5 eggs beaten
• 2 1/2 cups sugar
• 1 tsp baking powder
• 1/2 cup butter
• 1 tsp vanilla
• 1 cup flaked coconut

Preparation:

1. Preheat oven to 350 degrees F.

2. In a large bowl combine mochiko, sugar and baking powder then add the rest of the ingredients.

3. Pour into a 13x9 inch pan

4. Bake for 1 hour and cool.

From FoodNetwork. Yields about 24-30 cookies

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp fine salt
• 3/4 cup unsalted butter (1 1/2 sticks), softened
• 2/3 cup sugar, plus more for rolling
• 1 large egg
• 1/2 vanilla bean, seeds scraped from pod, or 1/8 tsp vanilla bean paste or 1 tsp pure vanilla extract
  • 1/3 cup raspberry, cherry or strawberry jam

Preparation:

1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mat

2. Whisk the flour, baking powder and salt together in a bowl

3. In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes.

4. Beat in the egg and vanilla until just combined.

5. Slowly beat in the dry ingredients in 2 additions, mix until just incorporated

6. Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar

7. Place about 2-inches apart on the prepared baking sheets.

8. Press a thumbprint into the center of each ball about 1/2 inch deep

9. Fill each indentation with about 3/4 tsp jam

10. Bake cookies until teh edges are golden, about 15 minutes (For even color, rotate the pans from top to bottom about halfway through baking)

11. Store cookies in a tightly sealed container for up to 5 days

Ingredients:

• 1 pkg brownie mix
• 1 8 oz. pkg cream cheese
• 2/3 c. sugar
• 1 egg
• 1/2 tsp vanilla

Preparation:

1. Prepare brownie mix as directed on package

2. Pour 1/2 of batter in pan

3. Beat cream cheese until smooth

4. Add egg, sugar and vanilla. Mix until blended

5. Pour over batter in pan

6. Top with remaining batter

7. Cut through batter for marble effect

8. Bake for 35-40 minutes

Food Network: Paula Dean

Ingredients:

• 1 (8-ounce) brick cream cheese, room temperature
• 1 stick butter, at room temperature
• 1 egg
• 1 teaspoon vanilla extract
• 1 (18-ounce) box moist chocolate cake mix
• Confectioners' sugar, for dusting

Preparation:

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.