Sukiyaki

Ingredients:

• 150 g beef
• 50 g spinach
• 50 g glass noodles
• 50 g leeks
• 100g white tofu
• 50 g mushroom
• 50 g shoots
• sukiyaki sauce

How to Make:

The beef is cut thin. Spinach cleaned, glass noodles doused with hot water. Oblique cut scallions, bamboo shoots cut thin. Ear mushrooms soaked in warm water. Know digongso white with a little oil (not crushed).

Sukiyaki Sauce:

• 1 / 5 liter of Kikkoman shoyu
• 1 / 2 liter mirin
• Granulated sugar 1 sm
• 5 g flavoring
• A shot of sake

All blended and bring to a boil, but do not be too long. to prevent burning.

Heat the pan with a little butter (the fat cow is better). Enter a little vegetables on top (alternating with beef) and then flush with the sauce (a little). If it has been cooked can be enjoyed immediately.

Asparagus Risotto

Ingradiants:

• 5 C. chicken broth
• 2 T. olive oil
• 1 small onion finely chopped
• 1/2 lb. Arborio rice
• 1/8 t. saffron threads crushed
• 1/2 C. grated parmesan cheese
• 1 C. blanched asparagus pieces

How to Make:

1. Bring chicken broth to a boil in a saucepan.
2. Turn down to a simmer.
3. Heat oil in a 4 qt. saucepan.
4. Add onion and cook until transparent.
5. Add rice and stir until the rice turns opaque and is coated with the oil.
6. Add 1 cup of the simmering broth and stir until almost all of the broth is absorbed.
7. Add broth 1 cup at a time until rice is tender.
8. Add the asparagus.
9. Take off the heat and stir in the cheese. Season with salt and pepper.
10. The process will take about 20 minutes.

New Yorker Style Spaghetti

INGREDIENTS :

• 3/4 lb. thin spaghetti
• 1 bunch broccoli, about 1 lb
• 3 tablespoons butter or margarine
• 2 medium cloves garlic, minced
• 1/3 lb blue cheese
• 1/2 cup grated Parmesan cheese

How to Make:

1. Bring pan of water to boil.
2. Wash broccoli and cut flowerettes off stalk leaving about 1" of stem on each one.
3. Place flowerrettes in boiling water, cover and cook about 5 minutes. Drain and set aside.
4. Cook spaghetti according to package directions until just tender not mushy.
5. Drain and set aside.
6. Melt butter in skillet.
7. Briefly saut

Country Apple Dumplings

INGREDIENTS :

• 2 large Granny Smith apples, peeled and cored
• 2 (10 ounce) cans refrigerated crescent roll dough
• 1 cup butter
• 1 1/2 cups white sugar
• 1 teaspoon ground cinnamon
• 1 (12 fluid ounce) can or bottle Mountain Dew

How to Make:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Garlic Mashed Potatoes

INGREDIENTS:
• 50 pounds unpeeled red potatoes, quartered
• 8 pounds butter, room temperature
• 3 pounds Romano cheese, grated
• 3 cups chopped garlic
• 1/2 cup salt
• 1/2 cup dried oregano

How to Make:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.

Broiled Tilapia Parmesan

Ingredients:

• • 1/2 cup Parmesan cheese
• • 1/4 cup butter, softened
• • 3 tablespoons mayonnaise
• • 2 tablespoons fresh lemon juice
• • 1/4 teaspoon dried basil
• • 1/4 teaspoon ground black pepper
• • 1/8 teaspoon onion powder
• • 1/8 teaspoon celery salt
• • 2 pounds tilapia fillets

How to Make:

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

MOGHLAI CHICKEN PULAO

Ingredients:

• 1 Chicken cleaned and cut
• 1 kg Minced Mutton
• 2 cups Clarified Butter (Ghee)
• 4 big sized Onion (Pyaj) minced
• 1/4 kg Curd (Dahi)
• 1/2 kg Rice
• 1/2 tsp Saffron (Kesar)
• Few Sliced and fried Almond (Badam)
• 4 Bay Leaf (Tej Patta)
• 1 " long piece Cinnamon (Tuj/Dalchini)
• 10 Cloves (Lavang)
• 10 Cardamoms
• 18 Pepper corns (Kalimirchi)
• 3 pods Garlic (Lasun)
• 1 " long piece Ginger (Adrak)
• 1 tsp Red Chili Powder (Lal Mirchi)
• 2 tsp Coriander Seeds Powder (Dhania Powder)
• 1 tsp Cumin Seed Powder (Jeera)
• 1/4 tsp Turmeric (Haldi)
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How to make:

1. First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste.
2. Now heat 4 tblsp of ghee and fry 2 onions till brown.
3. Add half the whole spices and then add chicken and mince meat and let it brown.
4. Add ground spices and fry for a few minutes along with chicken and mince.
5. Add 2 cups of hot water, cover and cook till chicken is tender.
6. Beat the curd with saffron and add to chicken.
7. Cook uncovered for 10 minutes.
8. Remove from flame and keep aside.
9. Now heat the remaining ghee and fry bay leaves and remaining whole spices.
10. Add onions and brown them well.
11. Add rice and fry till brown.
12. Add enough water to cook rice and also 1 tsp of salt.
13. Spread a layer of rice on a flat serving dish and then another layer of meat.
14. Repeat with one more layer of each.
15. Garnish with almonds.