Tomato, Cucumber and Red onion Salad with Mint

Serve: 4 Prep: 15 minutes Chill: 1 hr

• 1 large cucumbers - halved lengthwise, seeded and sliced


• 3 Tablespoons red wine vinegar


• 1 1/2 teaspoon white sugar


• 1/2 teaspoon salt


• 2 large tomatoes, seeded and coarsely chopped


• 1/3 cup coarsely chopped red onion


• 1 ~ 2 Tablespoon chopped fresh mint leaves


• 2 tablespoons olive oil


• salt and pepper to taste

1. In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.


2. Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.

Tomato Cucumber And Red Onion Salad With Mint @ Group Recipes

Pulled BBQ Pork Sandwich

Serve: 8 Prep: 10 minutes Cook: 4 hrs
Ingredients:

• 5 lbs pork butt roast or shoulder roast.


• 4 cloves garlic, minced


• 2 teaspoons seasoning salt


• 1 teaspoons ground black pepper


• 1/8 tablespoon cayenne pepper or chipotle Chile powder


• 1 onion, chopped


• 1/4 cup balsamic vinegar


• 1 to 1 1/2 cup water


• 3 cups barbecue sauce

1. Rub garlic, seasoning salt, pepper and cayenne pepper to taste onto roast.


2. Place roast in a large Dutch oven and fill half way with water add onion. Bring to a rolling boil over high heat. Reduce heat simmer and let cook until meat falls off the bone. This should take at least 3 to 4 hours depending on the size of the roast.


3. Remove the meat from heat and allow it to cool; then shred the meat using 2 forks, then put it into a baking dish.


4. Pour the BBQ sauce over the meat and 1/2 cup broth from pot to keep it nice & juicy.


5. Preheat the oven to 350 degrees, cover the baking dish with foil then bake it about 30 minutes.


6. Serve it on buns with sliced red onions.

Pulled BBQ Pork Sandwich @ Group Recipes

Spicy Tuna Handroll

• 2 cups of cooked sushi rice


• 4 sheets nori (dried seaweed)


• 1/2 lbs. fresh maguro (raw tuna-sushi grade)


• 2 green onions-white part only, thinly sliced


• 1 Tablespoon Masago (optional)


• 2 tsps mayonnaise


• 1~2 tsps Sriracha sauce ( adjust to your liking to taste).


• 1/2 tsp togarashi (chile powder)

1. Chop tuna and add green onions; give it a few more chops, and then transfer to a bowl.


2. Prepare the spicy mayonnaise by stirring together the mayonnaise, Sriracha, Masago, and togarashi in a bowl. Mix thoroughly.


3. Cut the nori sheets in half, forming 4X7 inch half sheets.


4. Put a nori sheet on top of a bamboo mat (makisu) - the rough side should be facing you.


5. Spread sushi rice on top of the nori sheet.


6. Place the tuna mixture lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi.


7. Allow the rolls to sit for about 10 minutes before slicing. Using a very sharp knife, cut the rolls into 1/2 to 3/4 inch thick slices. Serve the sushi with a little soy sauce poured into a small dish, and some small portions of pickled ginger and wasabi on the side.


8. Make 8 rolls, about 8 pieces each


9. Eat right away! You can't leave this stuff hanging around and that includes storing it in the fridge. It just won't taste right!

Spicy Tuna Roll @ Group Recipes

Layered Mexican Salad

Serve 12 Prep: 20 mins
Ingredients

• 1 small iceburg lettuce (or romaine lettuce), washed and cored


• 1 jar (16 oz) salsa


• 1 can (15 oz) black beans, rinsed and drained


• 1 cup frozen corn, thawed and drained


• 1 large english cucumber, halve into lenthwise, seeded and thinly sliced.


• 1 can (2 1/4 oz) sliced black olives, drained


• 1 large lemon


• 3/4 cup nonfat mayonnaise


• 3 tablespoons plain nonfat yogurt


• 2 to 3 cloves garlic, minced


• 1/2 cup (2 oz) shredded low-fat Cheddar cheese


• 1 green onion, thinly sliced


• 1/2 roma tomatoes, diced

1. Sliced lettuce leaves crosswise into 1/2 inch stripe.


2. Place half of lettuce in large serving bowl.


3. Layer salsa, beans, corn over lettuce.


4. Place cucumber on top of corn; sprinkle with olive. Top with remaining lettuce.


5. Grate lemon peel; blend with mayonnaise, yogury and garlic. Juice lemon; stir 3~4 tablespoons juice into dressing.


6. Spread dressing evenly on top of salad.


7. Sprinkle with cheese and green onion, Garnish with diced toamtoes.


8. Cover salad and refregerate 2 hours or up to 1 day.

Layered Mexican Salad @ Group Recipes

Pizza with white sauce

Pizza is one of my husband's favorite foods but he does not like red sauce. So I came up with this good alternative to traditional red sauce pizza. It still has a light tomato taste.
Serve: 4 Prep: 10 mins Cook: 10 mins

• 1 tablespoon butter, melted


• 2 teaspoons olive oil


• 1 tablespoon and 1-1/2 teaspoons minced garlic


• 1 tablespoon basil pesto


• 1/2 teaspoon dried basil leaves


• 1/2 teaspoon dried oregano


• 2 teaspoons grated Parmesan cheese


• 1 ~ 2 flat bread or pizza crust


• 1/2 tomato, sliced


• 1/2 zucchini, thinly sliced


• 1/2 red onion, sliced


• 1/2 fresh jalapeno pepper, chopped


• 1/2 (6 ounce) package finely shredded Parmesan cheese

1. Preheat oven 375 degrees.


2. In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese. Spread mixture evenly on flat bread or pizza crust.


3. Arrange tomato, zucchini, onion and jalapeno on pizza. Top with finely shredded Parmesan cheese.


4. Bake 5 `10 minutes until done.

Pizza With White Sauce @ Group Recipes

Balsamic-glazed Salmon Fillets

Serve: 4 Prep: 10 mins Cook: 20 mins
Ingredients:

• 4 (5 ounce) salmon fillets


• 3 cloves garlic, minced


• 2 teaspoons white wine


• 2 teaspoons honey


• 1/4 cup balsamic vinegar


• 2 ~ 3 teaspoons Dijon mustard


• salt and pepper to taste


• 2 teaspoons chopped fresh oregano

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.


2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.


3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.


4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Balsamic-Glazed Salmon Fillets @ Group Recipes

Recipe: Easy Baked Manicotti

2 cups spaghetti sauce, divided

1 egg, lightly beaten

1 3/4 cups ricotta cheese

1 1/2 cups shredded mozzarella cheese

1/2 cup grated parmesan cheese

1/2 cup basil pesto sauce

12 manicotti shells, cooked, rinsed in cold water

Preheat oven to 350 degrees.

Spread 3/4 cup of the spaghetti sauce on bottom of 13x9 inch baking dish.

Mix egg, cheeses, and pesto sauce until well blended.

Spoon cheese mixture into large resealable bag, cut off small hole on the corner and fill manicotti shells, 1 at a time, squeezing cheese mixture into both sides of each shell.

Place over sauce in baking pan.

Pour remaining 1 1/4 cups spaghetti sauce over manicotti.

Cover with foil.

Bake 40 minutes or until heated through.

Add a little mozzarella cheese on top just before done baking, long enough to melt, 10-12 minutes.

Makes 6 servings (2 each)

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