Toasted Flower

From Umma Yori

• 1 bag white or wheat sandwich bread ( about 21-25 slices in bag)


• 1 lbs. coleslaw cabbage & carrots


• 1 cup cooked baby shrimps


• 1 cup shredded imitation crab meats


• 1/2 cup thin sliced ham


• 1 cup (more or less depend on your taste) mayonnaise


• butter spread


• 1 Tbsp. celery salts


• 1/4 tsp ground black pepper


• raspberries

1. Preheat oven to 350 degree


2. remove all side of crust from bread


3. add butter lightly in the middle of the bread


4. Hold the corner of the bread and shape into the muffin (large size)pan. Bake 12 minutes or until toasted.


5. In a large bowl, mix all ingredients; cabbage, carrots, baby shrimps and crab meat....Keep salad in the refrigerator until ready to eat.


6. Remove the toasted bread from the oven, keep them in the room temperature until ready to eat.


7. Serve the toasted flower top with raspberry.

http://www.grouprecipes.com/80280/toasted-flower.html

Chung Pho Mook - Mung Bean Starch Jelly

Serve 8 Prep: 1 hour Cook: 30 minutes

For Jelly

• 1 cup of Mung Bean Starch
• 6 cups of water
• 1tsp salt

For Sauce

• 1/3 cup chopped green onions
• 1/4 cup water
• 1/3 cup soy sauce
• 1 Tbsp each sesame seed, sesame seed oil, red flakes pepper
• 1 tsp minced garlic

Directions:

1. Add 6 cups of cold water in to the pot and mix starch in, keep it for an hour in room temperature.


2. Start boil with the medium heat, keep stir starch mixture until it gets more thicker.


3. Turn the heat to low when the bubble starts to form, add salt; keep stir about 5 minutes not to scorch. turn the heat off.


4. transfer the jelly into a 9x13 baking dish, and let it cool about 5 hours. Slice properly.


5. Serve with your favorite vegetables (sliced cucumber, carrot) and eggs ( pan fried and sliced), toasted seaweed ... on the top of the jelly, then pour the sauce. Enjoy!

http://www.grouprecipes.com/80776/chung-pho-mook---green-bean-starch-jelly.html

Ginger Cranberry Sauce

From Umma Yori

Serve 10, prepare: 5 mins. Cook: 10 mins.

Ingredients:
12 oz. fresh cranberries, picked over and rinsed
1 cup (or 1/2 cup more) granulated sugar
1/2 cup water
1/2 cup fresh orange juice
1 Tbsp finely chopped ginger
Finely grated zest from 1 orange

Directions:

1. Combine all of the ingredients in a heavy saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Remove from heat.
2. Skim foam off the surface with a metal spoon and discard. Cool to room temperature. refrigerate, covered, for up to 3 months.

Brinded Turkey Breast

Serves 8 Prepare: overnight Cook: 4 hours

For the brine:
16 cups water
2 cups sugar
2 cups coarse salt
5 cloves of garlic, crushed
1 Tbsp pickling spices

For the turkey:
1 fresh turkey breat, 9-11 lbs., deboned
6 Tbsp, unsalted butter, melted
Black pepper
2 cups chicken broth

Directions

1. Combine the brine ingredients in a large pot. Bring to a boil, reduce heat and simmer, partially covered, until sugar and salt dissolve. Cool to room temperature.
2. Rince the turkey breast, discarding excess fat. Place in a deep bowl or pot, breast-side down. Pour the brine over the breast and refrigerate, loosely covered, overnight.
3. Preheat oven to 350 degree. Remove the turkey from the brine 30 minutes before roasting. Line a shallow roasting pan with long pieces of heavu duty aluminum foil.
4. Place turkey in the pan. Brush with 4 Tbsp of melted butter; season with pepper. Gather foil loosely on top and bake for 1 1/2 hours. Open the foil and bake for 2 1/4 hours more, basting every 30 minutes with broth and the remaining 2 Tbsp melted butter, until the turkey is golden brown and a meat themometer inserted in the thickest part reads 165 degree and the juices run clear. Transfer the breast to a cutting board; let rest for 15 minutes before carving. Reserve pan juices for gravy

For the gravy

pan juices, 2 cups chicken broth, 4 Tbsp butter, 4 Tbsp flour, 1/2 tsp dried thyme

1. While the turkey rests, prepare gravy. Discard the foil from the roasting pan along with any solids. heat the pan juices in the roasting pan. Skim the fat off with a metal spoon. Pour defatted juices into a measuring cup; add extra broth to make 2 cups.
2. Melt butter in a heavy saucepan over medium heat. Whisk in the flour and continue whisking until it browns slightly, 2 to 3 minutes, Whisking constantly, slowly pour in the broth and continue whisking until the gravy thickens. Season with thyme, salt, and pepper.

Focaccia Pizza

Ingredients:


• 1 Focaccia bread, any flavor or any flat bread
• Olive oil spray
• 8 0z. fresh Buffalo Mozzarella cheese
• 1/2 cup shredded aged mozzarella cheese
• 4 clove garlic, roughly chopped
• 18-20 pepperoni slices
• 1-16oz. can of whole tomatoes or 5 medium steamed & peeled tomatoes
• 7 oz can sliced mushroom, fresh sliced mushrooms
• 2 cup packed fresh basil leaves, chopped, roughly
• 1/3 cup grated Parmesan cheese
• Salt & freshly ground black pepper

Directions


1. Preheat a oven to 350 degrees


2. Slice bread horizontally to create 2 pizza. (if the bread is already thin, you do not need to slice them).


3. Spray the olive oil on a baking sheet and place pizza crust side up; spray the olive oil over the top.


4. Add tomatoes, roughly torn by the hands, then pull pieces of Buffalo mozzarella from the ball and place on the top. Top with pepperonis, mushrooms, shredded aged mozzarella, garlic and basil leaves. * the above ingredients are for 2 pizza.


5. Bake 10 minutes. or until cheese has melted and crust is crispy. Remove from oven, dizzle with olive oil, sprinkle on Parmesan and spread with cut basil, salt & pepper and serve.

http://www.grouprecipes.com/78144/focaccia-pizza.html

Stir-fry chicken with asparagus

• 1 lb chicken breast, sliced in bite size



• 1 bundle asparagus, cut into 1 inch length.



• any two of the mushrooms ( Crimini, Shiitake, or White), sliced



• 1/2 red onion, sliced



• 2 clove garlic, sliced



• 1 teaspoon ground ginger powder



• 2 tablespoons rice wine ( Mirin )



• 1 tablespoon olive oil



• 1 tablespoon chili garlic sauce



• 2 tablespoons 'Marukan' Ponzu (soy dressing with sudachi citrus) - If you can not get them, use cider vinegar and 1-2 teaspoon soy sauce.



• 1 tablespoon cornstarch



• 1/8 cup water

1. Marinade chicken with ginger, Ponzu dressing, rice wine about 10 minutes.



2. Heat a skillet with olive oil, then add garlic and chickens and cook 5 minutes. Remove from pan.



3. In the pan, add asparagus, mushrooms, red onions and stir fry until they brighten in color. Return the chicken to the pan and toss with the vegetables. Add chili garlic sauce and heat through.



4. If the mixture is watery, add cornstarch already mixed water. and stir until it thicken.



5. Serve onto the steamed rice.

http://www.grouprecipes.com/77931/chinese-chicken-with-asparagus.html

Stuffed Chicken

Ingredients:

• 4 boneless chicken breast


• 1/2 cup Italian seasoned bread crumbs


• 1/4 cup milk


• 8 thin pepperoni or salami


• 1 cup shredded Mozzalella cheese


• 1/4 cup grated Parmesan cheese


• 1 tablespoon minced fresh parsley


• 1 cup of baby spinach or any eatable green leaves

Direction:


1. Set the oven at 425 degrees.


2. Flatten chicken to 1/4-in. thickness.


3. Place 2 sliced of pepperoni and 1/4 cup of cheese and 1/4 cup of spinach on each piece of chicken.


4. Roll up from a short side and tuck in ends. Secure with a toothpick In a shallow bowl, combine crumbs, Pamesan cheese, parsley, Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.


5. Place the rolls, seam side down, on a greased baking sheet.


6. Spritz chicken with cooking spray.


7. Bake, uncovered, at 425 degrees for 30 minutes or until juice run clear.


8. Remove toothpicks and serve.

http://www.grouprecipes.com/77610/stuffed-chicken.html