Korean ground beef noodles

Prep time: 10 mins
Cook time: 10 mins

Ingredients

• 8 oz Spaghetti
• 1 Tablespoon Canola or Vegetable Oil
• 1 Pound Ground Beef (or ground chuck)
• 4 Cloves Garlic (minced)
• ½ Cup Soy Sauce
• ½ Cup Orange Juice (*I think you should reduce the orange juice to 1/4 cup)
• ½ Cup Brown Sugar
• ¼ Cup Sweet Chili Sauce
• 2 teaspoons Toasted Sesame Oil
• 1 Tablespoon Cornstarch
• 2 Green Onions (sliced, plus more for garnish)

Directions
1. Bring a large pot of heavily salted water to boil and cook the spaghetti to al dente according to the package instructions. Drain and set 

2. Heat the oil in a cast iron pan over medium high heat. Add the ground beef and garlic, using a meat chopper to break up, cook until browned all the way through, about 3-5 minutes, then drain grease.
3. Whisk together the remaining ingredients and glass measuring cup.
4. Pour the ingredients all over the beef and simmer until thickened slightly.
5. Serve over the cooked spaghetti and garnish with green 

Cafe Rio Sweet Pork

By Allie Hoopes

• 2 lbs pork loin
• 3 cans Coke (not diet)
• 1/4 c brown sugar
• garlic salt
• 1/4 c water
• 1 can (small) diced green chilies
• 3/4 can red enchilada sauce
• 1 c brown sugar

Marinate pork in ziplock bag for several hours in 1 1/2 cans Coke and 1/4 c brown sugar.
Drain marinade and put pork, 1/2 can Coke, garlic salt and water in a crock pot on high for about 4 hours until it shred easily.
Remove and drain. Shred pork with forks.
In blender mix 1/2 can Coke, chilies, enchilada sauce and about 1 c brown sugar. If it looks too thick add more Coke. Put pork back in crock pot with sauce on low for 2 hours.

Cafe Rio Cilantro Lime Rice

By Allie Hoopes

• 1 c uncooked rice
• 1 tsp butter
• 2 garlic cloves, minced
• 1 tsp lime juice
• 1 can (15 oz) chicken broth
• 1 c water
  • Combine in a saucepan. Bring to a boil. Cover and cook on low 15 – 20 minutes or until rice is tender.
• 1 Tbs lime juice
• 2 tsp sugar
• 3 Tbs fresh cilantro, chopped
  • Combine in a small bowl. Pour over hot cooked rice and mix.

Cafe Rio Black Beans

By Allie Hoopes

• 2 Tbs olive oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
  • Cook in a nonstick skillet over medium heat until fragrant.
• 1 can black beans, rinsed & drained
• 1 1/3 c tomato juice
• 1 1/2 tsp salt
  • Add to garlic mixture in pan. Continuously stir until heated through.
• 2 Tbs fresh chopped cilantro
  • Add to beans just before serving.

Cafe Rio Cilantro Ranch Dressing

By Allie Hoopes

• 1 pkt traditional Hidden Valley Ranch mix
• 1 c mayonnaise
• 1 c buttermilk
• 2 tomatillos, remove husk & dice (or you can use 1/2 cup of salsa verde instead)
• 1/2 bunch fresh cilantro
• 1 clove garlic
• juice of 1 lime
• 1 jalapeno, remove seeds if you don’t like it spicy

Mix all ingredients in a blender.

PF Chang Lettuce Wrap

By Recipelink.com

• 1 Tbs Hoisin sauce
• 1 Tbs soy sauce
• 1 Tbs dry sherry
• 2 Tbs oyster sauce
• 2 Tbs water
• 1 tsp sesame oil
• 1 tsp sugar
• 2 tsp cornstarch
• Mix all together in a bowl and set aside.
• 1 1/2 lbs ground turkey
• 1 tsp cornstarch
• 2 tsp dry sherry
• 2 tsp water
• salt & pepper
• Stir raw ground turkey into mixture of cornstarch, sherry, water, salt & pepper. Heat pan over medium high heat and cook until meat is cooked through. Set aside.
• 1 tsp minced ginger
• 2 cloves garlic, minced
• 2 green onions, minced
• Add a little oil to pan if needed and cook for a minute or so.
• 8 fresh shitake mushrooms, minced
• 1 can (8 oz) bamboo shoots, minced
• 1 can (8 oz) water chestnuts, minced
• Add and cook for an additional 2 minutes.
• Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot.
• iceberg lettuce cup leaves
• Spoon chicken mixture into lettuce leaf and roll.

Kaiserfleisch

By Melitta Patzold

• 2 lbs smoked center cut pork chop, boneless
• 3 c dry white wine
• Place in covered baking dish and bake for 1 hour at 350 degrees.  Save juices.
• 2 c leeks, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 large onion, diced
• 1 stick butter
• Sautee veggies in butter until veggies are tender.
• 1 can (large) mushrooms with juice
• 1 Tbs flour
• 1/2 can (small) tomato paste
• 2 c saved juices from meat

Pour sauce over meat and veggies.  Top with cheese and bake for 30 minutes at 350 degrees.  Serve with rice.

Teriyaki Marinade

By Nan Lunt

• 1/4 c soy sauce
• 1/4 tsp garlic powder
• 1 Tbs brown sugar
• 1/2 tsp ginger
• 3 Tbs water

This recipe is per pound of meat.
Slice meat thin and soak for several hours, stirring often to get all meat to the bottom.
Put on skewers and grill.

Rosenkohl

By Melitta Patzold

• 1 bag frozen brussel sprouts
• 2 c water
• 1 cube Knorr chicken bullion
• Bring water and bullion cube to a boil and cook brussel sprouts as directed on package.  Drain and save brussel sprout water.
• 1/2 c butter, melted
• 3 Tbs flour
• Mix butter and flour together to form a rue, then add saved water from brussel sprouts.
• 1 dash nutmeg
• Cook until thickened.  Add cooked brussel sprouts into mixture.  Remove from heat.
• 1 egg
• 3 Tbs evaporated milk
• Beat together.  Add to mixture and serve.

Egg Rolls

By Cathy Riggs

• 1 bunch green onions, finely chopped
• 1 pkg celery (including leaves), finely chopped
• 2 carrots, shredded
• 1 lb lean hamburger meat
• 1 tsp garlic powder
• 1 Tbs sesame oil
• 1/2 tsp black pepper
• 1/2 tsp salt
• 3 eggs
• 2 Tbs fish sauce
• 1 pkg dehydrated bean threads (rehydrate in some water for at least 1/2 hour, then drain and chop)
• 3 tsp soy sauce
• 2 - 3 Tbs sugar
  • Mix all ingredients together.
• 2 pkgs egg roll skins/paper

Put a scant 1/4 c of mixture in the middle of egg roll skins then seal egg roll skins by putting a dab of water at the top corner (turn the egg roll skin so it's a diamond shape like a baseball field).
Fry eggrolls in oil until meat mixture in the middle is cook and outside of eggroll is a nice golden brown.
Serve w/ sweet and sour sauce (see recipe below).
Sweet & Sour Sauce:

• 1/3 c vinegar
• 1 c water
• 1/2 c ketchup
• 1/2 c sugar
• 1 1/2 tsp Worcestershire
• 3/4 tsp salt
  • Mix together and bring to a simmer in a small saucepan.
• 2 tsp cornstarch
• 4 Tbs water
  • Add to sauce and heat until thickened.

Baklava

By Wanda Petropolis

• 2 lb filo dough
• 1 1/4 lbs sweet unsalted butter, melted
• 4 c (16 oz each) walnuts and pecans, chopped fine

Brush bottom of 16x11 pan with butter.
6 layers of filo brushed with butter on the bottom.
Sprinkle with nuts.
2 layers of filo brushed with butter.
Sprinkle with nuts.
Alternate the above until all nuts are used.
Press down several times during the layering process to compact.
For top layer, use 6 sheets of filo brushed with butter.
Cut through all layers in a diamond shape.
Poke 1 whole clove into each diamond shape.
Bake for 1 hour at 350 degrees.
Pour 3/4 of cool syrup (see recipe below) over hot baklava.
Let stand at room temperature for 2-3 hours.
Syrup:

• 4 c sugar
• 4 c water
• 25 whole cloves
• 3 cinnamon sticks
• 2 slices orange peel
• 2 slices lemon peel
• 2 slices grapefruit peel
• Mix well and bring to a boil then lower heat to a low bubbly stage and boil for 25 minutes.
• 3 tsp vanilla
• 3 Tbs honey

Strain syrup and cool.

Spanakopita

By Wanda Petropolis

• 3 pkgs chopped spinach (defrosted and drained)
• 3 bunches green onions, finely chopped
• 1/2 bunch parsley, chopped
• 12 leaves fresh mint, chopped
• 1 Tbs dill
• 1 lb feta cheese
• 3/4 large can parmesan cheese
• 1 doz eggs, beaten
• 1 lb cottage cheese
• 1 c peanut oil
• 1 tsp Accent
• Mix all above ingredients well.  Everything should be chopped fine.
• 1 lb filo dough
• 1 lb sweet unsalted butter (do NOT use margarine)

Using a brush, butter the bottom of a 16x11 pan.  Place 10-15 filo sheets, buttering  between layers, in an overlapping method.  Add the spinach mixture.
When you reach the final layer, fold in the overlapping filo sheets, always making sure to brush butter in between each filo sheet.  Cut diamond shapes into top layers only.
Bake for 10 minutes, or until brown, at 450 degrees.  Reduce heat to 300 degrees and continue baking for another 1 1/2 hours.

Yorkshire Pudding

By Clara Dawson

• 2 c flour
• 1 tsp salt
• 4 eggs
• Add milk until thick cream consistency.

Cook roast for 1 1/2 hours at 350 then a 1/2 hour with pudding at 400 degrees.

Turkey Schnitzel

By Melitta Patzold

• 5-10 turkey fillets
• Season w/ pepper on each side and lay in baking dish.
• 1 pkg Lipton onion soup mix
• Sprinkle over turkey fillets
• 1 1/2 pt heavy whipping cream
• Pour over the seasoned turkey fillets.

Bake for 50 minutes at 350 degrees.

Shoyu Chicken

By Lisa Johnson

• 5 lbs chicken thighs, remove skin
• 1 c soy sauce
• 2 c water
• 2 c sugar
• 2 tsp garlic powder
• 1 tsp ginger
• Bring sauce to a boil and then add uncooked chicken thighs.

Simmer for 1 1/2 hours.  Then remove the chicken thighs and debone the meat.
Thicken sauce with a mixture of water and cornstarch.  When sauce has thickened, return chicken to sauce.
You can also add bamboo shoots, water chestnuts, and or mushrooms if you want.  Serve over steamed rice.
This is one of our favorites and Nick usually asks for this every year as his special birthday dinner.

Cabbage Rolls

By Melitta Patzold

• 1/2 lb sausage
• 1/2 lb hamburger
• 1 onion, chopped
• 1 egg
• 1 hard roll (or a couple slices of bread)
• 1/4 tsp salt
• 1/4 tsp nutmeg
• dash of pepper
• parsley
• Mix all together.
• 1 head of cabbage
• Steam head of cabbage and peel off layers as they become soft and workable.

Roll a handful of meat in the cabbage leaves and secure with a toothpick.
Cover each cabbage roll in flour and brown in oil in a frying pan.  After all the cabbage rolls are browned, add water to the pan so that it goes halfway up the cabbage rolls.  Add 2 gravy cubes.
Cover and simmer for 1/2 hour.

Gurken Salat (Cucumber Salad)

By Melitta Patzold

• 2 large cucumbers, peeled and finely sliced
• 1 1/2 tsp mustard
• 4 Tbs oil
• 2 Tbs dark vinegar
• 1/2 c cream
• 1 1/2 Tbs sour cream
• chopped parsley
• fresh dill (finely chopped) to taste
• dash of salt and pepper

Mix all together and serve immediately.

Scrapple

By Arleen Taft Johnson

• 1 lb pork sausage
  • Brown and then drain grease and set aside.
• 2 cans evaporated milk
• 2 c water
  • Bring to a boil.
• 2 c cornmeal
• 1/8 tsp pepper
• 1/4 tsp salt
  • Add to the boiling milk and water.  Boil for 5 minutes and stir constantly to avoid scorching.

Add sausage and pour into 2 greased bread pans.  Chill in the fridge overnight.

Slice into 1/4 inch slices and roll in cornflake crumbs. Fry in hot oil.
This is a recipe that came from Norway, and it’s a tradition to make it at Christmas every year.  We have it for Christmas breakfast after we open presents (right hand side of the picture).  Dad loves it so much that he’s been known to hide a few pieces of scrapple and then be eating it a few days later and we’re all jealous and want to know where he got it from!

Sweet & Sour Chicken

By Megan Brenner Tolman

• 4-8 chicken breasts, cut into bite sized pieces
• 1 beaten egg
• cornstarch
• cooking oil
• Dip chicken pieces into egg, then roll in cornstarch.
• Fry chicken in small amount of oil until just browned.
• Place chicken in baking pan.
• 1 1/2 c sugar
• 1/2 c ketchup
• 2 Tbs soy sauce
• 1 c vinegar
• 1 tsp garlic powder
• Mix together and pour sauce over cooked chicken.

Bake uncovered for 1 hour at 325 degrees, turning chicken every 15 minutes.

Thai Chicken & Sugar Snap Peas

By kraftfoods.com

• 3/4 c Italian dressing (divided)
• 1 lb chicken breasts, cut into strips
• 2 Tbs crunchy peanut butter
• 2 Tbs honey
• 2 Tbs soy sauce
• 1 bag fresh sugar snap peas
• 8 oz spaghetti, cooked, drained

Pour 1/4 c Italian dressing over chicken.  Marinate for 1 hour in fridge.  Cook and stir chicken in large skillet until cooked through.  Add snap peas and cook an additional 3 minutes or until chicken is cooked through.
Mix remaining 1/2 c dressing, peanut butter, honey, soy sauce with whisk until well blended and set aside.
Remove skillet from heat and add dressing mixture and spaghetti.  Toss lightly and serve immediately.