Vietnamese"BUN" Vermicelli Noodle Salad

Ingredients:

• 28 bags noodles (thin, vermicelli)


• 35 lbs bulgogi meat (thinly sliced beef)


• 3 jars (12oz) unsalted, roasted peanuts


• 5 head leaf lettuce (lg) or 7 small


• 5 red leaf lettuce (lg) or 7 small


• 1 large bag of bean sprouts


• 10 large carrots


• 4 bags cucumbers (costco)


• 4 bunches mints


• 5 bunches cilantro


• 2 bottles fish sauce


• 1 bottle rice vinegar


• sugar, water


• 1 spiracha sauce


• 1 bottle hot sauce

Direction:

1. Crush peanuts


2. Wash, cut and spin lettuce, mint, cilantro and store in ziplock bags


3. Don't wash beansprouts and cut cumcumbers, peel and shred carrots


4. Boil water in large pot and put in about 3-4 (depending on size of pot) bags of noodles; wash immediately with cold water and let sit for 5 minutes; roll into individual balls (don't let it sit too long, or noodles will stick and it will be hard to roll them) and store in aluminum trays w/plastic wrap until ready to serve. DO NOT refrigerate noodles.


5. Cook meat


6. Make fish sauce (don't have measurement for this; I just do it by taste)

http://www.grouprecipes.com/82154/vietnamese-vermicelli-noodle-salad.html

Sweet Chili Ginger Fish

Ingredients:

• Costco pack of frozen white fish (orange roughy or swordfish)


• Sweet chili garlic sauce


• Lime juice


• Crushed garlic


• Crushed ginger (TIP: Grind and stuff into a sandwich–size ziplock. Flatten and freeze. Break off pieces as needed)


• Olive Oil

Direction:

1. Defrost fish (whole pack in submerged in water takes about 1 hour)


2. Heat non-stick frying pan with oil


3. Mix garlic, ginger and a little oil in a small bowl (enough for ~ 2 teaspoons of mixture per fish)


4. Place fish in pan, top with garlic-ginger mixture, spread evenly


5. Cook over medium heat for few minutes until cooked/crispy underneath. Like 2-5 minutes


6. Mix chili-garlic sauce and lime juice to taste (approx. 1/3 sauce to ¼ juice). Enough for 2 tablespoons of mixture per fish. Drizzle over fish


7. Carefully turn fish over and finish cooking for couple more minutes (note: chili sauce caramelizes/scorches easily)


8. - Transfer to serving dish and drizzle remainder of the chili-lime sauce. Serve

http://www.grouprecipes.com/82148/sweet-chili-ginger-fish.html

Stuffed Spinach Shell

Ingredients:

• 20 Shells


• 1 lb. frozen or fresh chopped spinach


• chopped onion


• garlic


• chicken (cubed)


• chopped mushrooms


• 2/3 cup Ricotta cheese


• 1 beaten egg ( i completely left this out on Sunday!)


• 1/3 cup parmesan cheese


• salt, pepper, italian seasoning, garlic powder


• Prego spaghetti sauce

Direction:

1. Preheat oven to 350 degrees.


2. Bring a large pot of salted water to boil, gently place pasta shells in


3. boiling water; bring water back to boil. Cook until noodles are just


4. tender; drain well.


5. Cube chicken, and season with salt, pepper, italian seasoning and garlic,


6. and cook.


7. In a large pan, saute spinach in olive oil, chopped onion and garlic. Add


8. chicken and mushrooms.


9. In a large bowl combine spinach mixture, ricotta, 1/3 cup Parmesan


10. cheese. Season and mix well.


11. Spread Prego sauce evenly over the bottom of a baking dish.


12. Fill each pasta shell with the spinach cheese mixture. Arrange the


13. shells, filling side up in the baking dish. Spoon remaining Prego sauce


14. over the shells. Sprinkle remaining Parmesan cheese on top of the shells.


15. Cover the pan loosely with aluminum foil and bake in preheated oven until


16. heated through; about 30 minutes.

http://www.grouprecipes.com/82144/stuffed-spinach-shells.html

Thai Spring Salad with Chicken

Ingredients:

• Romaine Lettuce (1 Costco bag, use 4 or 5 hearts, washed and cut up into bite size pieces)


• Fancy Mixed Salad (2/3 Costco bag)


• Fresh Mint Leaves (1/2 bunch) - just leaves, don't cut


• Fresh Cilantro (1 handful) - just leaves


• Bean Sprouts (2 large handfuls)


• Tomatoes (4)- cut into eighths for medium size tomato


• English Cucumbers (2) - peeled and cut into long strips similar to California roll


• Red Onion - (1 medium or 1/2 large onion) cut into thin strips (use thickest setting on Japanese slicer, cut onion in half through the stem first)


• Rotisserie Chicken (1 whole) - shredded but not too small

Dressing:

• Sweet Chili Sauce - 1 large bottle


• Fish Sauce - 6 tablespoons


• Fresh Squeezed Lime - juice from 2 limes, massage limes before cutting and squeezing


• Fresh crushed garlic - do not use minced garlic, crush whole peeled cloves for best results - 8 cloves

Directions:

1. Mix dressing ingredients, set a side.
2. Mix all vegetables & chicken.
3. Pour the dressing over the salad right before serving.

http://www.grouprecipes.com/82145/thai-spring-salad-with-chicken.html

Mapotofu for 100 people

Ingredients:

• Tofu (firm) - 20 packages


• Grounded Beef - 15 pounds


• Onion - 2 cost co bags. Cut them in small squares.


• Shitake mushroom - 3 bags; dried sliced big package. Soak in water night before to get softened and rid of strong smell.


• Carrots - 1 bag from Costco. Cut them in small squares


• Green Peas - 2 bags (40 oz bags)


• Green Onion - 5 bunches


• Oyster Sauce - 8 bottles (get the brand with a mother


• and a boy in a boat picture)


• Chicken broth - 4 large cans


• 1 cup of Ginger, minced


• 1 1/4 cup of Garlic, minced


• Salt, Sugar, Chinese Chili Paste, Cornstartch

Directions:

1. marinate beef over night. Marinate with 1 cup minced ginger squeeze out minced ginger and use the juice), 1 cup minced garlic, 1 1/2 cup sugar, 1/2 cup salt, some black pepper.
2. Cook the meat. Make sure to stir well that you don't have too much big chunks.
3. Stir fry carrots, onions, and mushrooms separately with very light salt..
4. Cut tofu into big pieces so that it won't break. First boil water and put tofu in boiling water. Put in some salt in the water. Keep the tofu in the water until you are ready to mix. You need to strain before adding into sauce.
5. To make sauce: in 1/4 cup oil, add 1/4 cup minced garlic to get the garlic flavor, add 8 bottle oyster sauce. Add 4 big cans of chicken broth. Add about 2 cups of sugar (put 1/4 cup at a time and taste for sweetness).
6. Mix about 1 cup of cornstarch with cold water or chicken broth and add into sauce to thicken (watch out for thickness). Bring to boil as starch must be cooked otherwise, it will smell and get watery.
7. Mix: Divide beef, carrots, onions, and mushrooms into 4 big pots and 1 medium pot (joyland), and add in sauce and cook (mix and make sure it does not have too much sauce or it will be salty). Add chili paste (several spoonful depending on spicy level) to each pot (add very little for joyland pot). Add Tofu, and peas (soak green peas in water to defrost before putting it into pots) last and mix.
8. Sprinkle chopped green onions as you serve.

http://www.grouprecipes.com/82147/mapo-tofu-for-100-people.html

Salibury steak

Ingredients:

• ground beef -- 7 lbs.


• bread crumbs (Japanese kind), 8 oz.


• 3 eggs


• 20 ounces mushroom soup


• salt & pepper


• fresh mushroom (one big one from Costco)


• onions (5-6)

Direction:

1. Mix meat, chopped onions, breadcrumbs, eggs, mushroom soup (about 2 small cans), salt & pepper and make patties, thick-ish


2. Fry on pan with lid covered, flip once--cook fully


3. In separate bowl, mix mushroom soup, milk for sauce


4. After meat is cooked, layer sauce, meat, mushrooms and heat over stove

http://www.grouprecipes.com/82153/salisbury-steak.html

Sukiyaki Soup

Serve: 30 Prep: 10 minutes Cook: 20 minutes

Ingredients:

• 2 1/2 lbs Marinated bulgogi
• 1 bag carrots
• 2 Napa Cabbage
• 3 large onions, thinly sliced
• 4 Green onion
• 1 Large bag Dang Myun
• 1 large container mushrooms
• 2 large can chicken broth
• 3 Firm Tofu

Directions:

1. Boil the chicken Broth, then add bulgogi and cook half way.
2. Add sliced carrots and napa cabbage and onion, mushrooms, boil then add Dang Myun.
3. reduce the heat and add sliced green onions, a pinch of black pepper, turn the heat off
4. Serve over the white rice.